The restaurant must announce its type of offer when applying for registration or renewal of the license and not a vegetarian store must specify if they plan to sell beef or pork, the highest panel in the National Food Safety said. Also on cards: National List of All Vegetarian and not vegetarian restaurants.
“The aim of this step is to respect cultural diet practices and at the same time ensure that consumers have clear information about the food they buy or in restaurants,” he said official, about the official awareness of this matter. The proposal was adopted after the proposal of UTTAR Pradesh in order to ensure the transparency of the ecosystem of food safety, the official said on condition of anonymity.
“Cultural Adherence”
The eaterie, which is currently in operation, will also have to update the information in the future, said the second clerk and added that if the vegetarian restaurant wants to switch to the non -regetarian offer, they must first apply for a license.
The Central Advisory Committee (CAC) of the Indian Food Safety and Standard Office (FSSAI) recommended a change at its last Bhubaneswar meeting. The aim of new policies indicating vegetarian and non -regnetarian restaurants is to “ensure transparency and cultural adherence,” said the committee and pointed to a variety of diet throughout the country. Mint recorded a copy of the minutes of the meeting.
“The FSSAI obligation is to ensure food safety and strengthen consumers’ position. Obviously, their type of food on their license and registration applications, provides customers with the necessary information to inform that they are in accordance with their personal beliefs and preferences,” patrons and their patrons.
States and territories of trade unions will be responsible for promoting a new policy that should be listed in the coming months.
High -risk food
The FSSAI also provided for civil servants for food safety (FSO) of restaurant inspections that serve so -called high -risk foods such as meat, fish, milk and eggs, the clerk said.
“Each FSO must see 10 food businesses per month; high -risk businesses to have priority,” said an official and adding items such as meat and eggs, can quickly spoil and cause food poisoning unless properly treated.
Each state government has FSO whose employment includes inspection, such as mandatory inspections before licenses for water manufacturers and reporting incidents in food safety. They are also responsible for recording sample details and sending laboratory messages to the conformity portal on the FSSAI website.
The Indian food processing industry is a rapidly growing market that is expected to reach $ 700 billion by 2030. The main driver is a vegetarian segment, and the meat market is expected to increase from $ 55.3 billion to $ 2033 to 2033.
“A key part of this new approach is to create a detailed, nationwide digital database of restaurants,” added the second clerk. “This database specifically monitors which devices administer non -regetarian food and what types they offer. This allows officials to better prefer their inspections. Businesses adhere to key food safety rules, as the first in the first principle for rotation of shares,” explained the second official. The principle concerns the use of the oldest ingredients in the inventory to prevent waste and ensuring food safety.
Hygiene protocols
Questions sent to the Ministry of Health of the Union and the UP Commissioner remained unanswered, while India National Restaurants Association refused to comment. McDonald’s, Burger King, Chinese Wok, Chaayos and Jubilant Foodworks also did not respond to questions.
The aim of the new system is to exceed the licensing of restaurants and actively ensure that they monitor hygienic protocols.
“When the new database is reviewed, the new database provides specific data on how many high-risk restaurants exist and how many inspections have been completed. This is a significant improvement compared to the current system, which mainly requires the restaurant to present paper-likes.
“The common myth is that food poisoning only takes place with restaurants that serve meat or fish,” Dr. Rajeev Jayadevan, a public health expert and former president in the Cochin Indian Medical Association chapter. “In fact, this may occur in any environment, regardless of whether the restaurant is vegetarian or negetarian. Risks result from multiple factors: poor hygiene between staff, unclean equipment, source contamination, while maintaining cold chain and correct storage, inadequate adherence to food- Food, and all food, all food companies.
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