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‘FSSAI’ orders hotels and restaurants to handle surplus food carefully

10,July, 2017
 

Perishable and non-perishable foods are supposed to be segregated and packaged properly to avoid contamination during handling and storage.

Hyderabad: The Food Safety and Standards Authority of India (FSSAI) has said that surplus food from hotels and restaurants should be handled in a hygienic manner and distributed to the needy. Food businesses are supposed to follow a set of guidelines to ensure that leftover portions are not reused and served to customers.

The FSSAI has issued a notice stating that surplus food is to be distributed to the needy, through organisations, in a safe and hygienic manner. It is keen to implement a set of guidelines in this regard.

Perishable and non perishable foods are supposed to be segregated and packaged properly to avoid contamination during handling and storage.

The FSSAI says that it is the duty of food business operators to give the surplus food distribution companies advance notice to ensure that the food is distributed and consumed within its shelf life.

A senior officer of the FSSAI explains, “Food wastage is a major problem in the food business. According to the United National Development Program, up to 40 percent of the agriculture produce in India is wasted.”

“Cooked food accounts for 30 percent of this wastage. It is becoming increasingly important for us to ensure that surplus food is put to good use.” says the senior officer of the FSSAI.

A volunteer-based organisation called the Robin Hood Army is operational in 42 cities. It coordinates with hotels and restaurants to ensure that leftover food is distributed to the needy.

The strengthening of organisations such as this will go a long way in managing the distribution of surplus food.

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