NAGPUR: Taking cognizance of complaints regarding bad quality food in government hostels, civil supplies minister Anil Deshmukh has made extremely stringent norms for the provider, be it government or private. Schedule 4 of Food Safety and Standards Rules, 2011, has been made applicable to them. This rule was applicable to most places where food is cooked and served including eateries, restaurants, snack bars, canteens, food service at religious places, neighbourhood tiffin service, rail and airline catering and hospital catering.
"We observed that cereals were not stored properly in many hostels. Instead of being stored in rooms, they were kept in the open. This caused dysentery among the inmates and in some cases mild food poisoning. To stop such incidents we have made the norms stringent," the minister told TOI adding that as the government supplied cereals to the agencies at extremely subsidized rates, they should not cut costs.
The responsibility of implementing this new rule has been fixed on hostel wardens, superintendent of hostels, district social welfare officer of zilla parishad. In case a private agency is the supplier then chairperson of that agency. They have to submit a compliance report as soon as possible.
Deshmukh said the ministry would ensure the rule was implemented properly. "It has been mandatory for district level officers to check whether this rule is being followed when they visit hostels. Social welfare commissioner, handicapped welfare commissioner, director of VJNT directorate and regional commissioner of social welfare will review the implementation of rule when they hold meetings of their subordinates," he said.
Specific requirements will have to be met for food preparation areas, hand washing facilities and toilets, raw materials including cereals, vegetables and fruits, non-vegetarian items, cooking, chilling, prevention of cross contamination and ensuring that older food is used first (stock rotation). There are specific requirements for high risk foods like cut fruits, salads, etc. confectionary foods, non-vegetarian products, water-based chutneys, etc.
The employees engaged in food preparation must maintain high standards of hygiene. The vehicle used for transportation of food should be clean. Ten conditions have to be met regarding storage. Other norms pertain to foods with gravy, fried foods, adding ingredients after cooking and thawing of frozen products.
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