In a metro city like Chennai, food is available almost round the clock. Whether dining out or ordering online, people’s consumption pattern has constantly evolved over the years. From an occasional indulgence to being a necessity, eating out has transformed like never before. While multiple reasons may be cited for the changing food habits, the basic question remains: how safe is the food on your plate?
Tamil Nadu’s streets may have turned home to numerous restaurants over the years. But the work is cut out for the Department of Food Safety. With nearly six lakh licensed and registered food businesses, food safety officials have the huge task of ensuring that the food that is served is safe. Health officials have made food safety a priority after recent incidents sounded the alarm. The incident in Namakkal district — in which a 14-year-old girl died after consuming chicken shawarma in a restaurant and 43 persons, including her family members and medical college students, fell ill — set off checks on restaurants all over the State. “We have prioritised food safety, with the focus on food that can get spoiled easily. Our food safety teams have been taking up regular inspections at hotels, and food items, such as coconut chutney, buttermilk and curd, and meat products are being brought on the radar. There is continuous monitoring,” says Health Secretary Gagandeep Singh Bedi.
