Introduction
Bengaluru is known for its multiculturalism and cosmopolitanism, which have given rise to an incredible food scene—from street food to fine dining. Not everything can be cooked at home, and the city’s diverse food outlets offer a welcome respite for many. However, questions about the cleanliness and hygiene of these establishments often linger.
Although food itself is not a carrier of COVID-19, maintaining hygiene remains essential. As we approach the New Year, we wanted to share some insights based on around 100 restaurant and cloud kitchen audits conducted across Bengaluru.
Personal Hygiene of Food Handlers
The most fundamental and critical requirement in the food industry is the personal hygiene of food handlers. Our audits revealed that 8 out of 10 food handlers lacked awareness about good personal hygiene practices.
Common issues included:
- Not washing hands after using the toilet
- Handling both raw meat and cooked food without proper handwashing
- Ignoring allergen management, leading to cross-contamination
- Wearing unclean clothes or not covering hair properly under caps or hairnets
- Having dirty nails and wearing open slippers instead of protective footwear
- These practices significantly reduce hygiene standards and increase the risk of contamination.
- Infrastructural Design and Facilities
Poor infrastructure is another major contributor to hygiene lapses. Many establishments lack restrooms or changing facilities, forcing staff to travel up to a kilometer to use toilets or change uniforms.
Additionally, 7 out of 10 outlets do not have a dedicated handwash facility, which further explains the poor hygiene practices observed among food handlers.
Quality of Raw Materials
Food safety begins with the quality of inputs. Unfortunately, 4 out of 5 outlets showed no awareness or practice of raw material inspection.
Proper inspection should involve checking:
- Temperature control
- Manufacturing and expiry dates
- Physical appearance and odor
- Signs of pest infestation
- Packaging integrity and labeling
- Freshness of fruits and vegetables
- Each of these checks plays a vital role in maintaining the overall quality and safety of food.
- Pest Control and Infrastructure Gaps
- Effective pest control is essential in food establishments, yet 7 out of 10 restaurants lacked a pest management system.
- Common lapses included:
- Open back doors without mesh screens
- Uncovered drainage systems with stagnant water
- Blockages and uncovered rubbish bins
Such conditions create ideal environments for pest infestation. In several kitchens, pest activity was observed directly in cooking and storage areas, highlighting serious hygiene risks.
Segregation of Food
Segregation is crucial to prevent cross-contamination. About 6 out of 10 outlets maintained clear segregation between vegetarian and non-vegetarian foods during storage. However, many restaurants were still unaware of the need to store veg and non-veg items separately in chillers.
Knowledge about separating cooked and uncooked foods was also found lacking, which increases contamination risks.
Training and Awareness
An organization is only as effective as its people. Staff training is therefore critical to maintaining food safety standards. Our audits showed that 6 out of 10 outlets had never trained their staff on food safety.
Training should cover:
- Personal hygiene practices
- Safe food handling and storage
- Cooking temperatures and control measures
- Continuous education ensures that all employees understand their roles in producing safe, hygienic food.
- Cooking Temperatures and Food Safety
- Cooking temperature plays a vital role in eliminating biological hazards, often referred to as the “kill process.” However, 2 out of 5 food handlers were unaware of this concept.
Fortunately, many Indian dishes are cooked well above the required temperatures, which minimizes risks. Yet, for cold dishes or minimally cooked foods, lack of awareness can pose significant health hazards.
Broader Impact of Food Contamination
According to the World Health Organization (WHO), contaminated food can spread over 200 diseases, with children under five and individuals with weak immunity being the most vulnerable.
Consuming contaminated food can lead to long-term health issues, including cancer and neurological disorders. Multiple factors—spanning processing, preparation, storage, and serving—can contribute to contamination.
Our audits aimed to identify the most critical areas where food outlets commonly fail, empowering consumers to make informed choices.
What Consumers Can Do
Next time you dine out or order food, take a moment to check basic hygiene indicators. A simple question like,
“Do you have a separate hand wash station that is not used for dishwashing?”
can reveal a lot.
If the answer is “yes,” that outlet has already met one of the key hygiene standards—one that over 75% of outlets fail to achieve.
Footnote: FSSAI Hygiene Rating
The FSSAI Hygiene Rating System is an initiative that allows restaurants to voluntarily undergo hygiene audits and display their ratings publicly. Consumers are encouraged to look for this rating when choosing where to eat, as it reflects the outlet’s commitment to maintaining food safety and hygiene standards. for. This gives a rating from 1 to 5 start for the hygiene and If the restaurant has been assessed for that, you can be assured that some basic system are in place.