1. Water Source and Quality
The single biggest contamination risk in any large prasad kitchen is the water. A 2019 FSSAI surveillance report found that 34% of food safety violations at mass catering events in India traced back to contaminated water used in cooking or washing. Before a bhandara begins, confirm the water source: municipal supply treated with chlorine, or a tanker with a valid quality certificate. Water stored in open drums overnight is not safe for cooking, washing vegetables, or cleaning utensils. If the kitchen is running for multiple days, test stored water with a simple ORP meter, available at most laboratory supply shops for under ₹2,000.
