Hotels in a fix over new law

Under the new rules, hotel staff must handle food wearing gloves and use food-grade materials and utensils

Just two weeks from now, all hotels and eateries have to register under the union ministry of health. But they are hoping the HC stay will be extended

Raghavendra Cherkady, who runs the Ganesh Bhavan hotel in Hanumanthnagar, is one of the thousands of hotel owners who are rushing towards an inevitable deadline. All hotels and eateries in the state have to register under The Food Safety and Standards Act (FSSA) by February 4, 2014 — a deadline set by the High Court of Karnataka. Once registered, hotels come under the new law and apart from the food they serve being subject to lab tests, they have a long list of guidelines to follow. These include all those who handle food to wear gloves and use food-grade materials and utensils.

Cherkady says, "This is inevitable. But if the law is implemented from day one, 90 per cent of food outlets in Bangalore will have to shut down."

Under FSSA, the Food Safety and Standards Authority of India (FSSAI) has been established. All food business operators, which include hotels, have to obtain a licence and register with the authority. Hotels will stop being under the purview of the local bodies like BBMP and come directly under the central government.

The Bruhat Bengaluru Hotels Association has once again approached the HC against this. Chandrashekar Hebbar of the association, said, "The case is being heard on January 23. Let us see what happens. The new law is too harsh,complex and difficult to follow. Prosecution and jail term is prescribed for so many things. If the vegetables we purchase turn out to be bad, we can be jailed.

"If people take food parcels and eat it hours later and find they had turned bad, a case can be filed against the hotel. Laws should be simple and penalty harsh. But if the law is complex and difficult, it will lead to corruption."It is not just hotels, but caterers, canteens (in educational institutions and offices), snack bars, and even food service at religious places that will come under the new law. Says Hebbar, "Where will all hotels get a lab technician? Else the food has to be tested in the authority's labs. But there are only four labs for Karnataka, including two in Bangalore."

The All India Hotels Association is planning a nation-wide strike on January 27. But the FSSAI is in no mood to extend the February 4 deadline. Cases have been filed against a few hotels already. But the hotels have decided to pay the fine instead of fighting the cases in court. Hebbar, said, "The old law has been repealed. But they are using the old law to file cases. Hotels will win if they go to court. But they did not want to complicate things and paid fines." Cherkady, says, "Large food processors and big hotels will not have a problem. The small hotels and eateries will feel the pinch. But no one will bother with road-side eateries."

Food contamination

Adulteration is a big issue in hotels. A hotel owner, says, "While a kg pepper costs Rs 500, pepper powder is available for Rs 300. This is nothing but adulterated stuff. Ajinomoto is another highly adulterated ingredient. Bush colour has to be used in proportion of 0.001 but you will find cooks just splashing it from the carton. There are hundreds of such things in the hotel industry and there is no doubt everyone is afraid." The Hotel Association's Hebbar, however, says, "There are always reports of people falling ill eating mid-day meals and in wedding feasts. But there is no single case of any person falling ill or dying from eating food in hotel."

The New guidelines

Here are a few samples of the several dozen guidelines under the new law:

All food handlers shall keep their fingernails trimmed, clean and wash their hands with soap, or detergent and water before commencing work and every time after using toilet. Scratching of body parts, hair shall be avoided during food handling processes.

Fridge should be cleaned at least once a week to remove stains, ice particles and food particles. The temperature in the fridge should be in the range of 4°C - 6°C.

Doors shall also be made of smooth and non-absorbent surfaces so that they are easy to clean and wherever necessary, disinfected.

A display board mentioning dos & don'ts for the workers shall be put up inside at a prominent place in the premise in English or in local language for everyone's understanding.

A well-equipped laboratory for testing of food materials /food for physical, microbiological and chemical analysis shall be in place inside the premises.

Air should not be blown into any tissue of animals slaughtered for food (air is blown into lungs of sheep).

Changing facilities and toilets compulsory in all hotels.

Everyone working with food products should get a medical certificate.

Separate knives, cutting boards and dishes should be used for meat products.

Surplus and unused thawed food to be discarded.

Personal hygiene of food handlers should be ensured.