Mangaluru: Intensified food-safety inspections in Bengaluru have put hotels and restaurants in Dakshina Kannada on alert, prompting establishments to review hygiene practices and compliance with safety standards.The latest food-safety advisory calls for separate storage and food preparation areas, periodic water quality testing, medical fitness checks for food handlers, protective clothing, scientific waste disposal and proper handling of used cooking oil, among other measures.Kudpi Jagadish Shenoy, president, Dakshina Kannada Hotels and Restaurants Association, said almost all hotels in the district had become more vigilant about cleanliness and food safety.“There is no need to increase menu prices because of these requirements. However, complying with every standard can be challenging for restaurant owners,” Shenoy said. Many establishments were already taking measures such as testing water quality, he said.On the disposal of used cooking oil, Shenoy said hotels generally hand it over to scrap dealers, who collect it for non-food uses, including applications in fishing boats and termite-control treatment.He also called for closer scrutiny of roadside food vendors and smaller eateries to ensure uniform enforcement of safety norms.‘Food safety non-negotiable’Prashanth Rao Aroor, president of the National Restaurant Association of India’s Mangaluru and western Karnataka chapter, said the industry cannot afford to compromise on food safety .“Establishments that have been lax will eventually have to comply with the prescribed standards,” he said.The NRAI chapter conducts Food Safety Training and Certification (FoSTaC) programmes once every two months, with the latest session held last month. Members opting for the programme receive free training.The association recommends that establishments have at least one FoSTaC-trained food handler for every 20 employees. The chapter has around 30 members representing nearly 50 restaurants across five districts. Mangaluru and Udupi account for the largest share of its membership.Around 3,000 inspections in three yearsAn official from the food safety and drug administration department in Dakshina Kannada said that inspections and raids were being conducted continuously across the district. Recent inspections covered Mulki and Haleyangadi. Every taluk has a minimum target of 10 inspections, but teams in Dakshina Kannada generally conduct nearly twice the prescribed number, the official said. Overall, around 50 to 75 inspections are carried out in the district each month. Nearly 3,000 inspections have been conducted in Dakshina Kannada over the past two to three years. Food samples collected during inspections are sent to government laboratories in Mysuru and Bengaluru. Test reports generally take around two months to arrive, the official said.Poor hygiene is the most common shortcoming detected during hotel inspections. Officials initially issue notices and give establishments time to rectify deficiencies. Continued non-compliance can lead to legal action. Apart from physical inspections, the department also conducts online hygiene assessments.Mangaluru City Corporation commissioner Rahul Ratnam Pandey said that drives will be conducted within the city limits to ensure food safety.BOX:Over 2,500 samples collected in two yearsMore than 2,500 food samples were collected in Dakshina Kannada over the past two years.168 samples failed to conform to Food Safety and Standards Authority of India norms.Around 5% to 7% of tested samples showed some form of violation.Milk, wheat and similar flour-based products were among the categories that recorded relatively better compliance.What inspectors commonly findInsufficient iodine in salt samplesExcessive or non-permitted colours in sweets and bakery productsYellow and orange colouring in laddus, mixtures and other snacksArtificial colours in fast-food items such as gobi Manchurian and gobi kebabHygiene deficiencies in hotels and food-preparation areasMore frequent violations in sweets, bakery products, snacks, beverages and fast food itemsBOX: Key requirements for eateriesSeparate storage and food preparation areasRegular testing of water qualityMedical fitness checks for food handlersProtective clothing for kitchen staffSafe disposal of wasteProper handling and disposal of used cooking oilAt least one trained food handler for every 20 employees, as recommended by NRAI
