Bengaluru, Aug 25 (IANS) The Karnataka Food Safety and Drug Administration Commissioner has directed all food business operators across the state to strictly comply with food safety, hygiene and sanitation requirements, giving them 15 days to rectify deficiencies identified during recent inspections.
The department on Tuesday gave food business operators 15 days from the advisory's issuance date to rectify the identified deficiencies. Re‑inspections will be conducted after the 15 days.
Businesses that fail to correct the deficiencies, or continue to violate food safety requirements, may face legal action under the Food Safety and Standards Act, 2006, and the rules and regulations made under it.
The department said strict compliance with the directions is necessary to protect public health and ensure that consumers receive safe, quality and hygienic food.
In an advisory, the department said it issued the directions after observing instances of non-compliance related to food safety, cleanliness and hygiene during a special inspection drive across Karnataka.
The advisory requires food businesses to possess a valid FSSAI licence or registration and comply with all applicable food safety rules and regulations. Businesses have also been instructed to ensure that only safe, wholesome and fit‑for‑consumption food is prepared, stored and sold.
Key requirements include procuring raw materials from reliable sources, storing them at prescribed temperatures, and verifying batch numbers, manufacturing dates, and expiry dates. Expired or unfit food products must be immediately segregated and disposed of to prevent their use or sale.
The department has also stressed cleanliness of kitchens and food premises, including floors, walls, windows, ceilings and storage areas. Food‑contact surfaces such as utensils, knives, cutting boards and counters must be properly cleaned and sanitised.
Food businesses have further been directed to implement effective pest‑control measures and ensure proper temperature control for perishable products such as milk, meat, eggs and prepared foods. Refrigerators, freezers and other temperature‑control equipment must be maintained in working condition.
The advisory also covers food handlers' personal hygiene, requiring clean clothing, head covers, aprons, and appropriate protective equipment. Food handlers must wash their hands properly before handling food and whenever necessary.
The department has directed businesses to use safe water for food preparation, processing, and drinking, and to make ice for food or beverages from safe, quality water. Packaged food must carry mandatory labelling information and must not contain misleading claims or displays.
Businesses must collect food waste in covered bins and dispose of it appropriately, and prevent waste from accumulating near food preparation and storage areas.
In addition, food handlers must receive necessary training in food safety, personal hygiene, cleanliness, and safe food‑handling practices. Businesses must maintain records on procurement, storage, temperature control, cleaning, sanitation, pest control, and staff training, and produce them during inspections when required.
The advisory states that food businesses must cooperate with Food Safety Officers during inspections and provide the necessary records and information.
--IANS
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