Safe Onam on the menu: Food Safety wing steps up vigilance on mass-catered sadyas
Kerala's Food Safety wing has launched a 'Safe Onam' initiative to monitor mass-catering units preparing traditional feasts. Officials are inspecting food quality, hygiene standards, and storage temperatures to prevent food-borne illnesses during the festival season.
Why it matters
Public health vigilance during large-scale cultural events is essential to prevent outbreaks of food-borne diseases.
Special squads of the Food Safety wing have been working hard to ensure that Keralites have a safe Onam, especially since hundreds of catering units are engaged in preparing Onasadyas (Onam feasts) on a mass scale for the people
Food Safety wing began its Safe Onam initiative weeks ago, keeping an eye on vehicles carrying fruits, vegetables, milk and dairy products, edible oils, jaggery and other food items. Samples of ghee, jaggery, payasam mix, coconut oil and other commonly used Onam food products were being checked. This is also the season when varieties of ready-to-eat items flood the market and officials have been checking the labelling requirements such as expiry date.
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