Mugling hotels fail to maintain safety
KATHMANDU
Food safety and hygiene were the most
neglected aspects among roadside hotels in the country. The food
authority’s investigation of Mugling hotels has proved that roadside
hotels are not serving hygienic food.
Most hotels and restaurants failed to get the ‘green card’, said senior food officer at the Department of Food Technology and Quality Control Promod Koirala. “Only three hotels and restaurants got green cards,” he said.
The card is issued to hotels and restaurants meeting five parameters — neat and clean environment, separate store for cooked and non-cooked food, perfectly cooked food, food stored in perfect temperature, and use of clean water — of food safety. The World Health Organisation has approved these parameters for general hotels. Tourist standard and star hotels have their own parameters.
According to Koirala, 40 hotels and restaurants received ‘yellow card’ with one red strap in the middle of the report card. “It means they have to reform their hotels and restaurants,” he said, “But reforms expected of them are minor. They don’t have to do much in building a hygienic environment.”
Similarly, five hotels and restaurants bagged a ‘yellow card’ with two red straps as more corrections are required. “They have to make changes in at least three parameters,” he said.
According to him, the department did not issue any ‘red card’ because the motive behind the distribution of the card was to promote safe food culture. “We want to encourage them towards a better hygienic environment,” said Koirala.
The department has planned to expand the safe food card campaign in major highways of the country. “We are analysing the developments at Mugling. We will expand the campaign to other places after evaluating its effects,” he said. According to him, the department has planned to monitor the hotels and restaurants every four months.
Meanwhile, the department has been receiving more complaints regarding food safety, quality and hygiene issues. The department registered about 20 such cases in Kartik (mid-October to mid-November). Consumer awareness has been growing regarding food safety and hygiene, which is encouraging, Koirala added.
Most hotels and restaurants failed to get the ‘green card’, said senior food officer at the Department of Food Technology and Quality Control Promod Koirala. “Only three hotels and restaurants got green cards,” he said.
The card is issued to hotels and restaurants meeting five parameters — neat and clean environment, separate store for cooked and non-cooked food, perfectly cooked food, food stored in perfect temperature, and use of clean water — of food safety. The World Health Organisation has approved these parameters for general hotels. Tourist standard and star hotels have their own parameters.
According to Koirala, 40 hotels and restaurants received ‘yellow card’ with one red strap in the middle of the report card. “It means they have to reform their hotels and restaurants,” he said, “But reforms expected of them are minor. They don’t have to do much in building a hygienic environment.”
Similarly, five hotels and restaurants bagged a ‘yellow card’ with two red straps as more corrections are required. “They have to make changes in at least three parameters,” he said.
According to him, the department did not issue any ‘red card’ because the motive behind the distribution of the card was to promote safe food culture. “We want to encourage them towards a better hygienic environment,” said Koirala.
The department has planned to expand the safe food card campaign in major highways of the country. “We are analysing the developments at Mugling. We will expand the campaign to other places after evaluating its effects,” he said. According to him, the department has planned to monitor the hotels and restaurants every four months.
Meanwhile, the department has been receiving more complaints regarding food safety, quality and hygiene issues. The department registered about 20 such cases in Kartik (mid-October to mid-November). Consumer awareness has been growing regarding food safety and hygiene, which is encouraging, Koirala added.
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