Hyderabad food safety raids : There’s a concerning reality lurking behind the doors of Hyderabad’s most popular eateries. A recent investigation by the Task force team of Food Safety and Standards Authority of India (FSSAI) along with GHMC’s Food safety officer has uncovered unhygienic food storage, expired food, adulteration, and illegal practices in renowned restaurants such as Kritunga, Hotel Sai Brundavan, Master Chef, Rest O Bar, and even KFC. The findings are alarming, raising serious questions about the safety of the food we consume. Stay informed, stay safe!
Key Takeaways:
- Adulteration and Illegal Practices: Inspections in top eateries in Hyderabad revealed adulteration and illegal practices like unhygienic food storage and expired food.
- Specific Violations: Violations included lack of FSSAI license, expired food items, unhygienic storage, improper labeling, and use of synthetic food colors.
- Unsafe Food Handling: Food handlers were found without proper safety gear like hair caps, gloves, and aprons, posing a risk to food safety.
- Hygiene Concerns: Issues like open dustbins, lack of mesh/barriers to prevent pests, and unsanitary kitchen conditions were observed in multiple eateries.
- Seizures and Discards: In the inspections, authorities seized misbranded products, discarded expired items, and found unlabelled or unsealed food articles, showcasing a lack of compliance with food safety regulations.
- Inadequate Regulatory Compliance: Some establishments failed to display proper licensing, conduct important tests like water analysis, and ensure medical fitness certificates for food handlers, highlighting lapses in regulatory compliance.
- Public Health Risk: Overall, the findings point to a significant public health risk due to the compromised food safety standards in these popular eateries, urging consumers to be cautious.
Unhygienic Practices Uncovered
Kritunga – The Palegar’s Cuisine Restaurant
With the task force team of FSSAI and GHMC’s Food safety officer conducting inspections at Kritunga – The Palegar’s Cuisine Restaurant, alarming findings were uncovered. The restaurant, known for its spicy food, was found to have 6 kg of expired methi malai paste worth Rs 1,800 discarded on the spot. Additionally, unhygienic food storage practices were observed with semi-cooked raw food articles stored improperly without proper labelling or covering.
The investigation also revealed that 156 units of one litre water bottles of Kritunga Palegar’s brand contained a TDS value of just 4 ppm, rendering it unusable. Furthermore, unlabelled non-vegetarian paste and citric acid-containing packets were found without proper identification. The presence of unlicensed Ganga Gold paneer and synthetic food colours raised serious concerns about the quality and safety of the food being served at Kritunga.
The lack of FSSAI licence or logo on the food items, as well as open kitchen premises without proper barriers to prevent entry of pests or flies, highlighted the blatant disregard for hygiene standards at Kritunga. These findings underscore the urgent need for stricter enforcement of food safety regulations to protect consumers from potential health hazards.
Hotel Sai Brundavan
For Hotel Sai Brundavan, the inspection by the task force team and Food safety officer revealed disturbing violations of food safety regulations. A total of 144kg of misbranded jaggery and 4 kg of cashew worth Rs 13,000 were seized for not having proper labelling on packs. Additionally, the usage of synthetic food colours was observed and promptly discarded on the spot.
Concerns were also raised about the unhygienic condition of the refrigerator with improperly stored semi-prepared food. Food handlers were found to be lacking imperative safety wear like hair caps, gloves, and aprons, further highlighting the neglect of basic hygiene practices at Hotel Sai Brundavan. The absence of a medical fitness certificate for food handlers and the storage of vegetarian and non-vegetarian food items together are serious violations that put consumers at risk.
These findings at Hotel Sai Brundavan serve as a stark reminder of the critical importance of upholding food safety standards to ensure the well-being of consumers. The need for strict adherence to hygiene protocols and regular monitoring of food establishments is imperative to prevent potential health hazards and safeguard public health.
Unhygienic practices such as those uncovered at Kritunga – The Palegar’s Cuisine Restaurant and Hotel Sai Brundavan demonstrate the urgent need for thorough investigations and stringent enforcement of food safety regulations. Consumers must be vigilant and informed about the rampant violations that jeopardize their health and well-being. The exposure of such unhygienic practices should serve as a wake-up call for authorities to enhance monitoring and enforcement efforts to protect the interests of consumers.
Adulteration and Illegal Practices Exposed
Master Chef Restaurant
To say that the findings at Master Chef Restaurant were alarming would be an understatement. The inspection revealed the usage of synthetic food colors, a practice that has been linked to various health issues. The officials had to discard these harmful additives on the spot to prevent any further risks to the public. Furthermore, the discovery of expired Vijaya Milk packets, unlabelled ginger garlic paste, and bakery items raised serious concerns about the lack of proper hygiene and food safety protocols in place at the restaurant.
There were also issues with improper labeling of stored food articles and the lack of safety wear for food handlers, indicating a disregard for basic cleanliness and safety standards. With such blatant violations uncovered, it is no wonder that the public’s trust in the establishment has been shaken to its core.
The inspection at Master Chef Restaurant serves as a stark reminder of the importance of stringent food safety regulations and the dire consequences of non-compliance. It is imperative for authorities to take swift action to ensure that such practices are eradicated and that the health and well-being of consumers are protected at all costs.
Headquarters Rest O Bar, Somajiguda
To uncover the shocking violations at Headquarters Rest O Bar in Somajiguda was a sobering experience for the task force team. The lack of proper labeling and sealing of food items, such as pizza bases, garlic bread, and noodles, is a concerning oversight that could have serious implications for the health of customers. Additionally, the mixing of vegetarian and non-vegetarian food in the refrigerator poses a significant risk of cross-contamination.
The absence of safety wear for food handlers, improperly stored semi-prepared food, and unhygienic conditions in the kitchen premises further compound the issues discovered during the inspection. A restaurant that fails to uphold basic food safety standards jeopardizes the health and safety of its patrons and should be held accountable for its negligence.
It is evident from the findings at Headquarters Rest O Bar that urgent action is needed to address the rampant food safety violations prevalent in the restaurant industry. The public deserves to dine in establishments that prioritize their well-being and adhere to the highest standards of cleanliness and safety. These alarming revelations should serve as a wake-up call for authorities to intensify their efforts in enforcing food safety regulations and ensuring compliance across all eateries.
More Violations Found
Now, let’s examine the shocking revelations at KFC, Somajiguda. Any establishment that serves food to the public should adhere to strict food safety guidelines. However, officials discovered serious violations at this popular fast-food chain. The true copy of their FSSAI license was not displayed, which is a fundamental requirement for operating a food establishment. This raises concerns about the legitimacy of their operations and the quality of the food being served to customers.
KFC, Somajiguda
Any food establishment must prioritize the safety and well-being of its customers. However, officials found that KFC, Somajiguda, failed to meet basic hygiene standards. In addition to the missing FSSAI license display, there were likely other violations that went unnoticed. The lack of transparency regarding their license is troubling and raises questions about their commitment to food safety. Customers deserve to know that the food they consume is prepared in a safe and sanitary environment.
Common Violations Across Eateries
Found among multiple eateries in Hyderabad were a myriad of common violations that put consumers at serious risk. From unhygienic food storage practices to expired food items being used, these establishments demonstrated a blatant disregard for food safety regulations. Understanding the severity of these violations is crucial, as they not only jeopardize public health but also erode trust in the food industry as a whole. It is imperative that stringent measures are taken to hold these eateries accountable and ensure the safety of consumers.
Now, it is evident that food safety violations are rampant in Hyderabad’s top eateries. From unlabelled and expired food items to inadequate hygiene practices, the findings of the task force team are alarming. The egregious violations discovered at KFC, Somajiguda, and other popular restaurants underscore the need for immediate action to rectify these issues and safeguard the well-being of consumers. It’s a wake-up call to all food establishments to prioritize food safety above all else.
Conclusion
On the whole, the revelations of food safety violations in Hyderabad’s top eateries are deeply concerning and alarming. The findings of the task force team of FSSAI along with GHMC’s Food safety officer paint a grim picture of the blatant disregard for hygiene and regulations in some popular restaurants. The discovery of unhygienic food storage, expired food items, and adulterated products raises serious questions about the quality and safety of the food being served to unsuspecting customers.
This exposé sheds light on the urgent need for stricter enforcement of food safety regulations in the restaurant industry. The lack of proper labelling, storage, and handling of food items in these eateries not only poses health risks to consumers but also reflects a broader issue of non-compliance with food safety standards. It is a wake-up call for authorities to ramp up their monitoring and inspection efforts to protect public health and ensure that food establishments adhere to the necessary protocols.
Consumers should take heed of these findings and exercise caution when dining out, choosing establishments with a strong track record of food safety practices. This investigation serves as a stark reminder of the importance of transparency and accountability in the food industry, urging both restaurants and regulatory bodies to prioritize the health and well-being of the public above all else. The revelations in this article may leave a lasting impact on diners, prompting them to be more vigilant and discerning about where they choose to eat in the future.
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FAQ : Hyderabad food safety raids
Q: What shocking food safety violations were found in Hyderabad’s top eateries?
A: Adulteration, unhygienic food storage, expired food, lack of proper labelling, usage of synthetic food colors, improper storage of food articles, and inadequate hygiene practices were found in popular eateries like Kritunga, Hotel Sai Brundavan, Master Chef, Rest O Bar, and KFC.
Q: What specific violations were found at Kritunga – The Palegar’s Cuisine Restaurant?
A: Violations at Kritunga included unhygienic food storage, expired food like methi malai paste, lack of FSSAI license/logo on products, low-quality water bottles, unlabelled non-vegetarian paste and citric acid packets, and semi-cooked raw food articles stored improperly.
Q: What violations did officials discover at Master Chef Restaurant?
A: At Master Chef, officials found the usage of synthetic food colors, expired Vijaya Milk packets, unlabelled ginger garlic paste, and bakery items. The kitchen premises were also unhygienic with improperly stored food items.
Q: What were the violations found at Hotel Sai Brundavan?
A: Violations at Hotel Sai Brundavan included the usage of synthetic food colors, misbranded jaggery, unlabelled cashew packets, lack of analysis report for water, unhygienic refrigerator, and food handlers without proper safety gear and medical fitness certificates.
Q: What infractions were discovered at Rest O Bar?
A: Rest O Bar was found to have pizza bases, garlic bread, and noodles without labels, storing food items without proper labelling, improper hygiene practices by food handlers, open dustbins, lack of safety wear for food handlers, and improper storage of vegetarian and non-vegetarian food items together.
Q: What violations were observed at KFC?
A: KFC was found to not display a true copy of its FSSAI license, indicating a lack of proper certification. This raised concerns about its compliance with food safety standards and regulations.
Q: How can consumers make informed decisions about where to eat following these revelations?
A: Consumers should be cautious and conduct their research on the food establishments they frequent. They should prioritize eateries that adhere to food safety standards, proper hygiene practices, and transparency in labeling and certifications.
