Lack of supervision leads to poor food safety compliance in eateries

Food safety in the suburban restaurants of Hyderabad, particularly in the Ranga Reddy district, is causing concern due to the lack of consistent surveillance and enforcement by authorities. This has allowed many establishments to operate with profit-driven motives at the expense of food quality and consumer health.
A recent surge in the number of restaurants, fast food centers, and tiffin centres in areas, such as Ibrahimpatnam, Shadnagar, Shamshabad, Narsingi, Chevella, and Maheswaram has become a source of concern. There is not supervision by the food inspectors over these eateries.
Despite warnings from food safety officials, the quality of food remains subpar. Instances ingredients, unsanitary cooking conditions, and improper food storage practices are rampant. For example, chicken and vegetarian dishes are often prepared in the same area, and leftover food is stored improperly and reheated when ordered. Spoiled vegetables and other low-quality essentials are frequently used, raising the risk of foodborne illnesses.
Along the Sagar road, from Turkayamjal to Mala and within the Ibrahimpatnam constituency, many restaurants operate without proper licenses and fail to adhere to Food Safety and Standards Authority of India (FSSI) regulations. Consumers report being served substandard meals, particularly those containing preserved meat, which poses serious health risks. The use of spoiled vegetables and low-quality ingredients further exacerbates the situation. Food safety and municipal officials are urged to take stringent action against these establishments to protect public health.
Government regulations prohibit the use of testing salt in food preparation due to its detrimental health effects, including the potential to cause various diseases over prolonged consumption. Despite this, its use persists, alongside the excessive use of artificial food colors aimed at attracting customers. These practices not only compromise food quality but also pose significant health risks to consumers. Additionally, leftover food, including meat, is often stored improperly and served the next day, further endangering consumer health.