Hotels, restaurants directed to ensure food safety measures

In pursuance of Schedule 4 part-V of Food Safety & Standards Regulations, 2011, the Food Business Operators of Hotels, Restaurants, canteens (office, college, school, institution etc), tea stalls, catering street food vendors and temporary stalls in the State have been directed to comply with various guidelines to ensure hygienic and food safety measures

This was notified by Directorate of Health & Family Welfare (Food Safety), Nagaland, Kohima.

Referring to premises and hygiene, it directed that walls, floor and ceiling should be free from dust, dirt etc. and should be clean and well maintained. There should be adequate provisions for ventilation, exhaust and light, separate toilets with soap and towel should be maintained, arrangements for equipment washing, adequate draining and proper sanitation, drainage should be well covered with regular cleaning, garbage disposal should be properly segregated from food processing area and should be leak proof, water proof and have tight fitting lid and should dispose promptly, arrangement should be made to prevent, entry of insects, rodents etc. and dining tables/chair etc should be kept clean and sanitized regularly.

In the area of equipments and utensils, it directed that machinery and equipments such as freezers, display cabinets, containers vessels, karahi, plates, ladles, chopping/cutting board, knives, mixer, grinder etc should be kept cleaned and equipments and food handling devices should be free from rust, dust breakage etc.

In the area of cooking/processing/serving, it directed the concerned to use potable water for cooking tea making and for drinking, provide filtered water for drinking, use separate cooking equipments for vegetable and non –vegetable products, ensure thorough cooking, do not reuse frying oil/fat once is used, prepared foods should be kept covered, protected from dirt, dust, insects etc, ready- to –eat food items should not touched with bare hands, except with food handling devices etc., serve cold foods cold and hot foods hot, serve food in clean and intact utensils or disposal plates, cups etc.

Referring to personal hygiene, it stated that employees should be medically fit, any employees suffering from wounds or any infectious or contagious disease should not be allowed to work or employed, nails and hair should be well trimmed and wear clean cloths like apron, hand gloves, head wear, face mask etc., smoking, chewing of tobacco, pan masala or spiting etc in food preparation/serving area should be prohibited, ensure hand washing before and after handling of food, provide toilets, separately with wash basins, avoid foul smell in toilets and surrounding area and clean toilets regularly with proper disinfectants.

It also directed the concerned to use separate waste bins for bio degradable and non-degradable wastes, use leak proof waste bins and kept it clean; empty waste bins and keep them clean.

Dr. Neiphi Kire, principal director & additional food safety commissioner, Directorate of Health & Family Welfare stated that the notification has been issued in the interest of public health.

Dr. Kire warned that non-compliance to this notification would be an offence punishable under section 56 of the Food Safety and Standards Act, 2006.