Safe Onam on the menu: Food Safety wing steps up vigilance on mass-catered sadyas

Kerala's Food Safety wing has ramped up efforts to ensure a safe Onam celebration for the state's residents. This comes as thousands of catering units prepare Onasadyas, or Onam feasts, on a massive scale. The wing has been monitoring vehicles transporting essential food items such as fruits, vegetables, milk, dairy products, edible oils, and jaggery. Samples of ghee, jaggery, payasam mix, coconut oil, and other popular Onam ingredients have been tested for safety.

During the festival season, various ready-to-eat food items become prevalent in markets, and officials have been checking labeling requirements like expiry dates. Food safety is of utmost importance when catering agencies cook in large quantities for distribution to hundreds of people. Caterers must maintain cleanliness in their food preparation areas and ensure all food handlers have valid health cards.

Potable water must be used for washing vegetables and cooking, as contaminated water is a common cause of food-borne illnesses in Kerala.

The Food Safety wing conducted a special session for catering establishments before Onam to educate them on safety precautions, emphasizing the risks of prolonged holding of cooked food at ambient temperatures. Bacteria can rapidly multiply between 5°C and 60°C, making proper cooling and storage crucial. Traditional sadyas, which are often prepared and served several hours after cooking, are particularly vulnerable to contamination.

Officials recommend that caterers complete food service within four hours of preparation to minimize spoilage risks.

Traceability is essential, and caterers should keep records of suppliers, ingredients, preparation times, and delivery locations. Proper storage of food samples is vital to facilitate quick outbreak investigations if people fall ill.