Radisson Blu Delhi under FSSAI scanner: Cockroaches, flies, mold-infested vegetables among food safety lapses | Today’s news
The Food Safety and Standards Authority of India (FSSAI) has issued an improvement notice to AB Hotels Limited, which operates the Radisson Blu Hotel in New Delhi, for alleged non-compliance with food safety and hygiene requirements, including poor maintenance, lack of hygiene and improper food handling practices.
According to an announcement shared by FSSAI on social media, inspections at the hotel revealed numerous deficiencies, ranging from problems with refrigeration and pest control to insufficient checks on food quality and the suitability of cooking oil.
The food safety regulator said it has ordered the food business operator (FBO) to take immediate corrective action and submit a detailed action taken report (ATR), supported by documentary and photographic evidence wherever possible.
Failure to comply with the guidelines may trigger further action, including suspension of the FSSAI license of the hotel, the notification said.
Rusted equipment, deficiencies in cooling marked
The inspection, FSSAI said, revealed several deficiencies in the maintenance of hotel premises and facilities. These included rusted machinery, freezer leaks and deficiencies in cooling systems, temperature monitoring, ventilation, flooring and lighting.
The notice also highlighted inadequate cleaning and sanitation practices along with stagnant water, sewage problems and improper disposal of food waste.
Another area of interest was pest control, cockroach and fly activity was observed during the inspection.
Mold-affected produce and cooking oil controls are a cause for concern
The regulator also identified deficiencies in food procurement and intake procedures. These were fruits and vegetables attacked by fungi and damaged.
The inspection also found that the required checks to determine the suitability of the edible oil were not carried out.
Cooking oils with total polar compound (TPC) values of 31 and 24.4 were found in an NYC hotel kitchen, according to the announcement.
TPC levels are used to assess the deterioration of frying oil during reheating. As per FSSAI food safety norms, used cooking oil with TPC value exceeding 25% is not allowed for cooking.
Read also | FSSAI proposes ban on added sugar in baby formula for infants below six months of age
Improper segregation of food, hygiene deficiencies among employees
The FSSAI inspection also pointed out deficiencies in the segregation of raw and cooked food, vegetarian and non-vegetarian food, allergenic and non-allergenic food and food and non-food items.
Food handlers were found to be working without gloves and hairnets. The notice also noted instances of employees wearing jewelry and long nails, raising concerns about compliance with personal hygiene requirements.
In addition, the regulator flagged the invisible display of the FSSAI license along with deficiencies regarding licensing conditions and coverage of food business activities.
The hotel was instructed to report on the actions taken
FSSAI directed AB Hotels Limited to immediately address the identified deficiencies and submit detailed ATR along with supporting documents and photographs wherever possible.
The notice of improvement imposes an obligation on the hotel operator to demonstrate compliance with the prescribed requirements for food safety and hygiene. If the directions are not followed, the regulator can initiate further action, including suspension of the FSSAI license.
Read also | FSSAI prosecutes Surya Food for use of cattle feed bran in Priyagold biscuits
