Karnataka food safety department issues 12-point advisory to hotels, restaurants amid crackdown

The Karnataka Commissioner of Food Safety and Drug Administration has released a 12-point advisory to hotels, restaurants, catering services and other food businesses. The advisory, issued on August 11, mandates strict adherence to food safety and hygiene standards set by the Food Safety and Standards Act, 2011 and FSSAI rules.

Key guidelines include maintaining clean, hygienic food premises, cleaning food-contact surfaces, utensils and equipment regularly, and ensuring food handlers wear clean uniforms, headgear and gloves. Handlers are advised to maintain personal hygiene and use only good quality raw materials. Ingredients must be stored in clean conditions, and expired or substandard items should be discarded. Food should be prepared hygienically, with raw and cooked items kept separate.

Hot and cold food must be kept at proper temperatures, with separate utensils for vegetarian and non-vegetarian dishes. Food handlers must undergo health check-ups, and sick workers should not handle food. Handwashing should be frequent, and a designated Food Safety Supervisor with FoSTaC certification should be appointed.

Food transportation vehicles must be clean and covered, with separate transport for raw and cooked food. Temperature control is crucial during transit, and only potable water for cooking and cleaning should be used. Waste should be disposed of properly by authorized agencies, and pests should be controlled.

The advisory prohibits cross-contamination between raw and cooked food and discarding food with fungal growth. Nutritional information must be provided wherever applicable, and allergen details should be displayed. Used cooking oil must not be reused and should be disposed of through authorized agencies. Violations will result in legal action, including closure and penalties. All food establishments in Karnataka are directed to follow these guidelines.