Ramanagar Hotel Raid Reveals Dangerous Food Practices: Excessive Color Use and Health Risks Uncovered

Ramanagar: An intensive two-day raid by the Ramanagar Food Safety and Quality Authority has exposed serious health hazards in local hotels and restaurants. The inspection, which covered 71 establishments, led to fines totaling ₹27,150 and revealed alarming issues including unhygienic practices and excessive use of food coloring.

The raid uncovered multiple violations, including the use of recycled cooking oil, improper food handling, and a lack of mandatory vaccinations among food handlers. According to authorities, food establishments have been neglecting essential hygiene practices, resulting in significant health risks.

Key Findings from the Raid:

Unsafe Cooking Practices: Repeated use of cooking oil and unsanitary kitchen conditions pose risks of heart disease, obesity, high blood pressure, and other serious health issues. The excessive use of artificial food coloring and non-compliant packaging methods, such as using plastic covers and newspaper, further exacerbates the problem.

Health Risks: The health department confirmed that these practices are linked to various diseases, including diabetes, heart conditions, and even cancer. The use of unclean water and improper handling of food are major contributing factors.

Mandatory Vaccinations: Food Safety and Standards Act 2006 mandates that all food handlers must receive typhoid and hepatitis B vaccinations annually. However, it was found that many food handlers have not complied with this requirement, increasing the risk of disease transmission.

Enforcement and Penalties: During the raid, fines were imposed on various establishments, including ₹5,000 for a hotel in Channapatna. Smaller fines ranging from ₹250 to ₹500 were also issued to smaller eateries. The inspection involved testing over ten food samples, particularly focusing on cakes, which showed excessive use of artificial colors.

Challenges and Future Actions:

The food department is currently facing a shortage of staff, which has hindered comprehensive inspections. To address this, collaborations with health department personnel and ASHA workers are being utilized to monitor food quality in villages and urban areas. The department is committed to inspecting food hygiene and cleanliness at celebratory events.

Rules and Regulations:

Hygiene Standards: Food preparation areas must be clean, and food handlers must maintain personal hygiene.
Quality of Ingredients: Raw materials used in food preparation should meet quality standards.
Avoiding Artificial Colors: Use of prohibited artificial colors is strictly forbidden.
Proper Food Storage: Food storage must follow strict guidelines.
Packaging Regulations: Use of plastic and newspaper for food packaging is not allowed; aluminum foil is mandatory.
Oil Disposal: Used cooking oil should be sold to biodiesel producers.
Reporting Violations:

If you encounter violations such as unclean food, expired products, or improper use of packaging, you are encouraged to report them to the Food Safety and Quality Authority. Complaints can be submitted via the website or directly to district officials. Contact numbers for reporting include Dr. Rochana at 9141095278, FSOs Dr. Chandrappa at 9945045425, and Kempraju at 9845065263.

The department urges the public to stay vigilant and report any unsafe food practices to ensure better food safety standards across the region.