The advisory requires kitchens, food preparation and storage areas, floors, walls, ceilings and other infrastructure to be kept clean, dry and in good condition
The Karnataka Food Safety and Drug Administration Department has directed all food businesses in the State to rectify violations related to food safety, cleanliness and hygiene within 15 days, failing which they could face legal action.
The directive comes after a special inspection drive across the State found several instances of non-compliance, the department said in an advisory dated August 20.
Re-inspection after 15 days
Food Business Operators (FBOs) have been asked to undertake corrective measures and ensure compliance with food safety standards during the 15-day period. Food Safety Officers will carry out re-inspections after the deadline.
The advisory said legal action would be initiated under the Food Safety and Standards Act, 2006, and the applicable rules and regulations if deficiencies were not rectified or violations continued.
Valid FSSAI licence mandatory
The department has reminded food businesses to possess a valid Food Safety and Standards Authority of India (FSSAI) licence or registration and comply with the conditions attached to it.
They have also been directed to ensure that only safe and wholesome food is prepared, stored and sold. Expired, spoiled, contaminated or food products of doubtful quality should not be used.
Raw materials, storage under watch
Food businesses have been asked to procure raw materials from reliable sources and store them at appropriate temperatures in clean, food-safe containers.
Operators have also been directed to check batch numbers, dates of manufacture and expiry dates when procuring food products. Expired or unfit products must be segregated immediately and disposed of in a manner that prevents their reuse.
Hygiene and pest control
The advisory requires kitchens, food preparation and storage areas, floors, walls, ceilings and other infrastructure to be kept clean, dry and in good condition. Damaged infrastructure is to be repaired immediately.
Utensils, cutting boards, knives, counters and other food-contact surfaces must be properly cleaned and sanitised where necessary.
Food businesses have also been instructed to put effective measures in place to prevent insects, rodents and cockroaches from entering food preparation and storage areas.
Temperature, water and personal hygiene
Milk, meat, eggs, prepared food and other perishable items must be stored at prescribed temperatures. Refrigerators, freezers and other temperature-control equipment should be maintained in working condition.
Food handlers have been directed to wear clean clothing, head covers and aprons and maintain proper hand hygiene.
The department has also stressed that water used for cooking, processing and drinking must meet prescribed quality standards, while ice used in food and beverages must be made from safe water.
Labelling and records
Packaged food must carry mandatory labelling details prescribed under FSSAI regulations, and businesses have been warned against misleading claims or displays.
Food businesses have also been asked to maintain records relating to procurement, storage, temperature control, cleaning, sanitisation, pest control and staff training, and to produce them during inspections. Food handlers are to be given appropriate training in food safety and hygiene.
Published – August 26, 2026 12:41 am IST
