Deccan Chronicle

What must be done to curb adulterati­on of food in hotels?

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The surroundin­gs of the hotel must be kept neat to keep away insects and flies. Containers used to cook and store must be washed and cleaned regularly. Plates, glasses, spoons and other things in which food is served must be clean. The authoritie­s must make sure that the vegetables, oil and other material used is fresh. Nowadays, many hotel owners use chemicals for adulterati­on. The government must stop this. (Congratula­tions Basheer T! You win `150 which you may collect from our office before Friday)

TIGI— Basheer T he hotel management must prepare food only for expected customers to check food wastage. If sometimes food is excess the food must be given to beggars through volunteers. — Sriram Singham n hotels and restaurant­s, stale and rotten food is mixed with fresh food and served to customers. Even fruits and milk are adulterate­d. People use cheap chemicals in place of natural food. Hence the public and the government should join hands to curb the adulterati­on of food. Citizens should prepare food at home and this will decrease the demand for adulterate­d food. On the other hand, the government should ask food inspection­s to stop food adulterati­on and penalise adulterato­rs. — Nabila Banu Lodhia HMC should have sufficient food inspectors to inspect hotels regularly. Fssai should improve its vigilance and keep a watch on all hotels, dhabas and tiffin centres regularly. The government should raise the awareness of the masses regarding consumer rights and say whom to complaint in case the food is adulterate­d. This will make the public vigilant. Stringent laws should be enacted and implementa­tion should be effective. — S. Umesh Kumar request the government to set up a machinery for inspecting the quality of food. Leftover food should be thrown away or should be given to domestic animals. The content of oil used in food should be less and of good quality. Food should be stored in containers which are free from flies and other insects. — Chandragir­i Nikhil kumar

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