Mangaluru: Acting on the instructions of Health Minister U.T. Khader, a food safety team led by Dakshina Kannada District Designated Officer Dr. Praveen Kumar C.H. conducted inspections at cake and ice cream outlets, including Ribbons and Balloons and Hive franchise outlets, in the Surathkal area.
The inspections focused on the quality and safety of cakes and other food products supplied by cloud kitchens and central cake manufacturing units. Food samples were collected and sent for laboratory testing to examine the colouring agents used in cakes.
Samples collected to test cake colours
During the inspection, food safety officials examined cakes sold at the outlets and collected samples for laboratory analysis. The testing is intended to determine the nature of the colours used in the products.
Officials issued a strict warning against using harmful colouring agents to make cakes appear more attractive. They stressed that food businesses must ensure that the ingredients and additives used in their products comply with food safety requirements.
The team also cautioned outlets to maintain quality standards in sweets and other products prepared for festive occasions. Officials directed food businesses to ensure that such items are prepared hygienically and without the use of harmful artificial colours.
The inspections covered products supplied through centralised production facilities, including cloud kitchens and cake manufacturing units, highlighting the need for food safety standards to be maintained throughout the supply chain.
Hotel kitchens inspected for hygiene
In addition to the cake outlet inspections, food safety officials conducted surprise visits to hotels to examine kitchen cleanliness and hygiene practices.
The team checked the conditions in which food was being prepared and inspected ingredients used in cooking. Samples of these ingredients were collected and sent to a laboratory for further examination.
During the visits, officials found that cleanliness standards had not been properly maintained at one hotel. A notice was issued to the establishment regarding the failure to maintain hygiene.
The inspection team emphasised that hotels and food establishments must maintain clean kitchens and follow prescribed food safety practices. Proper handling and storage of ingredients, along with hygienic food preparation, are essential to prevent contamination and protect consumers.
Focus on food safety during festive season
The inspections come amid concerns over the use of artificial colouring agents and hygiene in food preparation, particularly as demand for cakes, sweets and other food products increases during festive occasions.
Food safety officials have warned businesses against compromising product quality or consumer safety for visual appeal. They have also stressed the responsibility of hotels, bakeries and food outlets to ensure that the products they sell meet required safety and hygiene standards.
The samples collected during the inspections will undergo laboratory testing. The findings will help determine whether the products and ingredients comply with food safety requirements.