Karnataka food safety department issues 12-point advisory to hotels, restaurants amid crackdown
The Karnataka food safety department issues 12-point advisory to hotels, restaurants, and catering services across the state to ensure strict adherence to
Karnataka Food Safety Dept Issues 12-Point Advisory
Theindiapostdaily.com – The Karnataka food safety department issues 12-point advisory to hotels, restaurants, and catering services across the state to ensure strict adherence to hygiene and safety standards. Issued by the Commissioner of Food Safety and Drug Administration on August 11, this directive comes during a period of intensified inspections aimed at safeguarding public health. The comprehensive guidelines cover various aspects of food handling, from premises maintenance to waste management, ensuring that all food business operators comply with the Food Safety and Standards Act, 2011.
Hygiene and Storage Standards
One of the primary focuses of the new directive is the cleanliness of food premises. Operators are required to keep their establishments hygienic and well-maintained at all times. Food-contact surfaces, utensils, and kitchen equipment must be cleaned regularly to prevent contamination. Furthermore, food handlers are mandated to wear clean uniforms, headgear, and gloves while performing their duties. Personal hygiene is emphasized as a critical component of food safety, with staff advised to maintain high standards of cleanliness throughout their shifts.
Storage conditions for ingredients are also strictly regulated under the new rules. Only high-quality raw materials should be utilized in food preparation, and ingredients must be stored in clean, hygienic environments. Expired or substandard items are to be discarded immediately to avoid serving unsafe food to customers. Additionally, all food items must be properly labelled and stored according to their specific requirements to maintain freshness and quality.
Staff and Transport Protocols
The advisory places significant emphasis on the health and certification of staff members. Food handlers are required to undergo regular health check-ups, and any worker found to be sick must not handle food directly. Frequent handwashing is another key requirement to minimize the risk of spreading infections. A designated Food Safety Supervisor with
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