Mumbai: With more than 3,000 inspections and 165 licence suspensions in recent months, Maharashtra Food and Drug Administration (FDA) Commissioner Tukaram Mundhe has put food safety and hygiene at restaurants and other food establishments under renewed scrutiny.
In an interview with NDTV Profit, Mundhe outlined four simple checks consumers can follow before choosing what and where to eat. His suggestions focus on limiting unhealthy food, checking hygiene standards, choosing licensed establishments and following an age-appropriate diet.
The advice comes amid increased regulatory action against food-safety violations and highlights the role consumers can play in making safer food choices.
Limit foods high in fat, sugar and salt
Mundhe said he generally avoids food items containing high levels of fat, sugar and salt.
However, he clarified that this does not mean people have to completely eliminate such foods from their diets. Eating them occasionally is acceptable, but they should not become a frequent part of one’s meals.
He stressed the importance of moderation when consuming foods that are high in fat, sugar or salt.
Many popular restaurant and fast-food items can contain significant quantities of these ingredients. Regular consumption can make it difficult to maintain a balanced diet, particularly when such foods replace more nutritious options.
Mundhe’s suggestion is therefore centred on moderation rather than complete restriction. Consumers can occasionally enjoy foods that are high in fat, sugar or salt, while ensuring that their overall diet remains balanced.
Pay attention to hygiene
The second check consumers should make is the hygiene and sanitation of the food outlet.
Mundhe urged diners to observe the cleanliness of restaurants and other establishments before deciding to eat there. Poor hygiene can create conditions in which food becomes contaminated.
One major concern is cross-contamination, where harmful microorganisms can be transferred from one surface, food item or utensil to another.
Such contamination can increase the risk of food poisoning and other food-borne illnesses.
Consumers can therefore look at basic indicators of cleanliness, including the condition of dining areas, food preparation spaces and utensils. Although customers may not have access to every part of a restaurant’s kitchen, visible cleanliness can provide useful clues about the establishment’s overall hygiene practices.
Maintaining proper sanitation is particularly important in establishments handling ready-to-eat food, as contamination can occur at different stages of preparation and serving.
Check whether the outlet is licensed
Mundhe’s third recommendation is to check whether the restaurant or food establishment is registered or licensed.
He suggested that consumers should preferably choose licensed establishments because such businesses are expected to be aware of food safety regulations and the standards they are required to follow.
However, Mundhe clarified that being unlicensed does not automatically mean an establishment will fail to follow food-safety practices. His point was that licensed businesses are more likely to understand the regulatory requirements applicable to them.
He said the regulator’s objective is to achieve 100 per cent compliance with food safety requirements.
For consumers, checking the registration or licence status of a food establishment can therefore be another useful step before dining out.
Choose an age-appropriate diet
Mundhe’s fourth recommendation was to follow an age-appropriate diet.
He said people should be conscious of what they consume at different stages of life because nutritional requirements can vary depending on age.
The dietary needs of a child, for instance, are different from those of a working-age adult or an elderly person. Food choices should therefore take into account the nutritional requirements of the individual rather than relying solely on taste or convenience.
Mundhe emphasised that this consideration applies both when eating at home and when dining at restaurants.
An age-appropriate diet can help people make more informed choices about the type and quantity of food they consume. Consumers may therefore benefit from considering their age, lifestyle and nutritional requirements while selecting meals.
Consumer awareness can improve food safety
Mundhe’s four recommendations place responsibility not only on food businesses and regulators but also on consumers.
Food safety begins with proper handling, preparation and storage by food establishments, but diners can also make informed decisions about where and what they eat.
Checking hygiene conditions, choosing licensed establishments and maintaining a balanced and age-appropriate diet are relatively simple measures that consumers can incorporate into their routine.
The recent regulatory crackdown, involving thousands of inspections and licence suspensions, has also highlighted the importance of stronger compliance among food businesses.
For consumers, the message is straightforward: occasional indulgence is acceptable, but unhealthy food should not become a regular habit; cleanliness should be taken seriously; licensed outlets are preferable; and dietary choices should reflect individual nutritional needs.
Together, these four checks can help diners make more informed decisions and reduce some avoidable risks associated with eating outside the home.