Food Safety Department of Kerala in a bid to curb the production and sale of unhygienic and adulterated foods, has been conducting inspections on eateries all across the State.
So far, more than 500 eateries have been inspected for unhygienic and adulterated foods, out of which over 60 notices have been served and legal action has been taken against about 10 Food Business Operators (FBO), that didn’t possess proper licence and registration.
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The Food Safety Department has seized almost 20kg of meat from these eateries, and samples were sent for analysis as the meat was stored in unhygienic conditions.
This move by the State Government’s Food Safety Department to heighten the seriousness of food safety was caused due to the death of a 16-year-old girl in Kasaragod, owing to food poisoning. Along with another incident reported from Kambalakkad in Wayanad, where 18 members of a tourist group complained of health problems after eating food from three restaurants, most of them were hospitalised.
After reports of these two serious incidents involving food poisoning, the Kochi Corporation decided to initiate a food inspection drive covering all restaurants and hotels under its limits. Following which the Food Safety Department also took action.
A Commissionerate of Food Safety was constituted in the State of Kerala in July 2009, comprising two wings – Enforcement Wing and Analytical Wing. The department aims to ensure Safe and Healthy Food and Water to the citizens of Kerala and to develop healthy food habits.
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In order to achieve its aim, the department endeavours to pursue the following mission:
- To ensure that food sold in the State is safe and fit for consumption
- To ensure the compliance of best standards and practices for providing safe food at all levels from Farm to Fork
- To help in the development and maintaining “Food Safety Culture” among the citizens of the State
- To make “Safe and Nutritious Food”, a way of life in Kerala
