Food Safety Inspections Conducted Across Bengaluru Hotels

Bengaluru's Food Safety and Drug Administration (FDA) has launched a comprehensive inspection initiative targeting three-star and five-star hotels throughout the city. This initiative, undertaken by 30 teams from the state health department, aims to verify adherence to the Food Safety and Standards Act, 2006, along with related regulations.

The operations revealed significant lapses in food safety practices, including fungal contamination on vegetables, improper labelling, and unsatisfactory handling conditions. According to a statement from the FDA, some notable violations included failure to comply with labelling requirements set by the Food Safety and Standards Authority of India (FSSAI), mishandling of food items, and inadequate storage practices for both vegetarian and non-vegetarian products.

The FDA stated that notices have been issued to the food business operators (FBOs) where violations were detected, and adjudication proceedings are now underway. During this round of inspections, officials collected 35 food samples, including a variety of items such as meat, spices, and dairy products. These samples are now being analysed at the Food Laboratory to ensure compliance with safety standards.

Major seizures were reported during the inspections. Notably, the Lalit Ashok Hotel had 76 kg of meat and 200 kg of vegetables seized, alongside 32 litres of expired milk that were destroyed. Other hotels also faced similar scrutiny, with seizures including 15 kg of meat from Shangri-La and 19 kg from the Four Seasons. The Radisson Blue (The Atria) reported a staggering 105 kg of expired food items, highlighting critical concerns about food safety within the city's upscale dining establishments.

In light of these findings, the state health department is committed to ensuring compliance with food safety regulations and safeguarding public health. As this initiative progresses, further inspections across various food outlets within Bengaluru are expected to continue.