An awareness workshop regarding fast food was conducted by the Health Department on Thursday in preparation for Diwali. The event took place at the Sindhi Dharamshala and Gulab Bagh Road. During the workshop, Food Safety Officer Ashok Kumar Gupta stressed the significance of clearly labeling the expiration date on all types of sweets. Furthermore, specific guidelines were offered to vendors of savory snacks, including those involved in making kachori and samosas. They were advised on the recommended maximum usage of oil, which should not exceed three times the quantity of the food being prepared. These measures are essential for ensuring food safety and maintaining quality standards during the festive season.

They provided guidance to hotel and restaurant operators on the necessity of inspections, which include assessing water quality, inspecting products, obtaining pest control certifications, and ensuring food handlers possess medical certificates. Food manufacturers were also educated on compliant packaging practices in accordance with the Food Safety and Standards Act of 2006. This includes labeling food products with essential details such as the product name, brand, manufacturing date, expiry date, batch number, and the full name and address of the manufacturer.

A total of 52 traders actively participated in the workshop. Following the workshop, Dr. Shankar H. Bamaniya, Chief Medical Officer, shared that there was an unannounced inspection conducted by the Food Department on snack manufacturers. 

Source: Dainik Bhaskar