Consistent food safety

The state government, through its food safety administration, has mandated that all food business operators must register or obtain a license under Section 31 of the Food Safety and Standards Act, 2006, as well as Regulations 2.1.1 and 2.1.2 of the Food Safety and Standards (Licensing & Registration of Food Business) guidelines. This directive comes into sharper focus with the upcoming 25th anniversary of the Hornbill International Festival, set to take place from December 1 to 10. While the festival provides an opportunity to spotlight food safety, the issue demands sustained attention beyond short-term events. Cities like Dimapur and Kohima have witnessed a welcome growth of new eateries, but this development also brings challenges, particularly concerning hygiene and food quality. Food safety has emerged as a critical concern in today’s dynamic marketplace, where an influx of new food products often bypasses scrutiny by regulatory bodies such as the Food Safety and Standards Authority of India (FSSAI). This issue extends beyond packaged foods to public eateries and street food vendors, emphasizing the importance of stringent food safety measures. One pressing issue is the widespread practice among street food vendors of reusing cooking oil multiple times, often without maintaining proper records of its usage or disposal. Reheated oil contains free radicals that are carcinogenic, posing serious health risks such as cancer, coronary heart disease, and Type 2 diabetes. Research from the School of Public Health highlights these dangers, showing that frequent consumption of fried foods significantly increases the risk of chronic illnesses. Furthermore, some restaurants exacerbate the problem by recycling leftover food, disguising its staleness with butter or cheese to enhance its appearance and taste. There are also some animal feeds that are laced with hormones for fast growth. Vegetables too may look green and good but there is no guarantee about the levels of chemicals contained. Even the so-called bottled “mineral water” are just filtered well or groundwater and may even contain chemicals and germs that could be harmful to the body. The lack of hygiene extends beyond street food stalls to established eateries, where maintaining cleanliness and safe cooking practices remains a persistent challenge. This undermines consumer health and diminishes trust in local food establishments. Ensuring food safety requires a comprehensive, collaborative approach involving multiple stakeholders. Civic authorities must rigorously enforce FSSAI norms for both registered eateries and street vendors. Periodic inspections should assess not only food preparation practices but also the disposal of used cooking oil and overall hygiene standards. To address the issue more effectively, the formation of a dedicated food monitoring panel is recommended. This panel could include representatives from local colony wards, civic body officials, and health department inspectors. Such a group would work collaboratively to oversee the preparation, sale, and consumption of food, ensuring compliance with safety standards and promoting awareness among food business operators and consumers alike. While high-profile events like the Hornbill Festival bring temporary focus to food safety, the need for vigilance extends year-round. Authorities must prioritize food hygiene as an ongoing public health concern, balancing the growth of the food industry with the imperative to protect consumer well-being. By fostering a culture of accountability and adherence to safety regulations, a healthier, more secure dining environment can be achieved for all.