Bengaluru: After years of focusing largely on roadside eateries and darshinis, Karnataka’s food safety department is widening its watch to star hotels and other large establishments. Food Safety and Drug Administration (FDA) commissioner Srinivas K tells TOI about the gaps uncovered during inspections, the challenges before the department, its plans for a statewide crackdown, and what lies ahead.What’s the intention behind intensifying enforcement now? Is it inspired by drives in neighbouring states?Karnataka is actually the first state to bring awareness around food safety. When we started, we first highlighted the use of artificial colours in kebabs and pani puris above permissible limits. Maharashtra recently started looking at the issue. It eventually went to Parliament, where it was stated that every state should enforce the provisions under the (Food Safety and Standards) Act. Similarly, we were the first to identify the use of plastic sheets in idli preparation, which resulted in a national advisory from Food Safety and Standards Authority of India. This is the wave Karnataka created.Why did the department turn its attention to star hotels only now?Initially, we used to inspect roadside food outlets, darshinis and similar establishments. Star hotels had central licences and, if we wanted to inspect them, we had to take officials from the Centre along with us or intimate them. There was staff shortage, so we could not conduct enforcement on such a large scale. A few months ago, establishments with a turnover of up to Rs 50 crore were brought under state-level licensing. Health minister UT Khader also directed us to conduct enforcement. That is why we’ve now started inspecting these establishments.What were the systemic problems uncovered during these raids?We were also shocked by what we found. There’s very little regulatory control, and some staff were not properly educated or aware of the regulations. There are detailed checklists covering fish and fish products, catering, hygiene and health. For instance, chefs should be screened for tuberculosis every six months. They should not have long nails and should not wear watches or rings while handling food. We’ve issued notices and called the hotels for a meeting this week. I doubt even 30% of them know about and follow all these regulations.What’s the status of hygiene and safety at roadside eateries and 4am biryanis?We don’t discriminate against establishments. We even conducted a raid on 36 food trucks around Vidhana Soudha. The samples came out safe. We also conducted inspections of 4am biryani outlets in Hoskote; the food was found to be of the required standards. I now seriously doubt the quality at star hotels more. However, the number of people who dine at roadside eateries and darshinis is far higher than those who go to star hotels. Food is a sentiment for the people. They believe it is their choice — whether it is meat, vegetables or anything else. We have inculcated this sentiment for over 2,000 years. We should not play with people’s sentiments or their lives.What should consumers expect from the department going forward?We’ll go everywhere there is food, cooking or manufacturing. The Act says that the responsibility extends from the producer to the consumer, so we have a role at one point or another. We’ve now also sent protein powders for analysis and will see what the results show. There’s no need for people to panic. We’re regulating food to prevent adulteration, which has grown substantially. Last year, Rs 65-70 lakh was collected in fines through adjudication. Ultimately, it is ‘my food, my choice — but be safe’. People can eat outside occasionally, but they should be mindful of what they consume and, if possible, limit eating outside to twice a month.
