STATE FDA FINES BYCULLA RESTAURANT FOR
USING BANNED COLOURS IN CHICKEN
The state food and drug administration recently
slapped a fine amounting to Rs 50,000 on Renault Restaurant and Bar in
Byculla, Mumbai for using colouring agents which were not permitted
under the Food Safety and Standards Act, 2006 in the preparation of
chicken lollipop. Rakesh Shetty, the proprietor of the eatery, claimed
that they were unaware that the use of food colour was not permitted,
adding that they have now switched to natural colours such as Kashmiri
mirch.
FDA Maharashtra officials said a sample of the dish was collected and sent to the lab for testing, which proved the presence of colouring agents. They claimed that this was the first time an eatery had to pay such a hefty fine because it used colours not permitted under the Act. The use of colouring agents in cooked food has been banned in restaurants under the Act by the Food and Drug Administration (FDA) Maharashtra.
Prior to the enactment of the Food Safety and Standards Act, 2006, the FDA officials would press charges against eateries in the court and wait for the judicial outcome, but now they directly slap fines on them as per the provisions of the Act. However, Suresh Deshmukh, the state food regulator's assistant commissioner (food), said they can be used within stipulated limits in certain items such as cakes, sweets, ice-cream, flavoured milk, etc.
Kamlesh Barot, former president, the Federation of Hotels' and Restaurants' Association of India (FHRAI), said, “Edible food colours, if used in the wrong quantities for cooking food, are known to be carcinogenic. Many eateries, especially in the unorganised sector, tend to add colouring agents to enhance the appearance of a food item. For instance, colour is added to palak (spinach) to make it greener.”
He added that owners and chefs who do not have technical education are more likely to indulge in these practices, as they are not aware that they are illegal. FHRAI is conducting workshops to create awareness among the owners of restaurants about the Act. FDA officials have also been conducting meetings with restaurateurs' associations for the same in a bid to discourage the use of colouring agents.
FDA Maharashtra officials said a sample of the dish was collected and sent to the lab for testing, which proved the presence of colouring agents. They claimed that this was the first time an eatery had to pay such a hefty fine because it used colours not permitted under the Act. The use of colouring agents in cooked food has been banned in restaurants under the Act by the Food and Drug Administration (FDA) Maharashtra.
Prior to the enactment of the Food Safety and Standards Act, 2006, the FDA officials would press charges against eateries in the court and wait for the judicial outcome, but now they directly slap fines on them as per the provisions of the Act. However, Suresh Deshmukh, the state food regulator's assistant commissioner (food), said they can be used within stipulated limits in certain items such as cakes, sweets, ice-cream, flavoured milk, etc.
Kamlesh Barot, former president, the Federation of Hotels' and Restaurants' Association of India (FHRAI), said, “Edible food colours, if used in the wrong quantities for cooking food, are known to be carcinogenic. Many eateries, especially in the unorganised sector, tend to add colouring agents to enhance the appearance of a food item. For instance, colour is added to palak (spinach) to make it greener.”
He added that owners and chefs who do not have technical education are more likely to indulge in these practices, as they are not aware that they are illegal. FHRAI is conducting workshops to create awareness among the owners of restaurants about the Act. FDA officials have also been conducting meetings with restaurateurs' associations for the same in a bid to discourage the use of colouring agents.
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