Published Aug 12, 2026 | 6:00 AM ⚊ Updated Aug 12, 2026 | 6:00 AM
Food businesses must display their food business licence prominently at a clearly visible place on their premises.
Synopsis: The Karnataka government has issued food safety and hygiene rules for hotels, restaurants, dhabas and other food businesses after raids in Bengaluru and elsewhere found rotten meat, reused cooking oil and fungi-infested vegetables. The guidelines set requirements for kitchen hygiene, food storage and cooking, staff health, transport, water quality, waste disposal and pest control.
The Karnataka government has issued a detailed set of food safety and hygiene rules for hotels, dhabas, restaurants and other food service establishments following several days of raids on restaurants, food outlets and vendors in Bengaluru and elsewhere in the State.
Inspections of several high-profile restaurants and five-star hotels exposed eateries functioning under unhygienic conditions and serving contaminated food, with rotten meat, reused cooking oil and fungi-infested vegetables among the findings.
The guidelines, issued by the Food Safety and Drug Administration on Tuesday, 11 August, under the Food Safety and Standards Act and the Rules, 2011, on the direction of Health Minister UT Khader, direct food business operators to comply strictly with the requirements and warn that legal action will be taken if establishments are found storing or using expired food products, maintaining poor hygiene, serving contaminated food, using unsafe water or violating food safety standards.
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Food businesses must display their food business licence prominently at a clearly visible place on their premises. Any change or modification in food business processes, activities or other details must be reported to the concerned authority.
Kitchens and food preparation areas must be kept clean, orderly and adequately ventilated. Separate sinks must be provided for washing utensils, cleaning equipment and raw food ingredients.
Equipment, utensils, crockery and cutlery used for cooking and serving food must be properly washed and cleaned with detergent and hot water.
Kitchen food waste must be collected and disposed of in accordance with applicable regulations. Food waste and other waste must not be kept in kitchen areas for extended periods.
Used cooking oil must not be reused or recycled through unauthorised means. It must be disposed of only through authorised or approved channels.
Raw food ingredients must be of good quality and purchased from reliable sources. They must be stored in clean and hygienic conditions and at appropriate temperatures.
Fruits and vegetables must be thoroughly washed before use. Food businesses must regularly check the quality of ingredients and take measures to prevent spoilage. Food items must be properly covered and stored.
Where necessary, food products must be tested for chemical and microbiological contamination.
Expired food products, spoiled vegetables and fruits and food showing signs of fungal growth must be disposed of immediately. Unsafe artificial colours and unauthorised food additives must not be used.
Raw meat, fish and seafood and vegetables must be stored separately to prevent cross-contamination.
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Food must be properly prepared, processed and thoroughly cooked using fresh ingredients.
Vegetarian and non-vegetarian food must be prepared separately. Separate cutting boards, knives and utensils must be used for vegetarian and non-vegetarian food, and the two categories must be stored in separate containers.
Cold food must be maintained below 5°C and hot food above 60°C. Refrigerated food must be stored below 4°C, while frozen food products must be kept at -18°C or below.
Food-handling staff must maintain a high standard of personal hygiene in accordance with FSSAI regulations.
Staff must wear clean uniforms, hairnets or head coverings and, where required, masks and aprons or other appropriate protective clothing. Their hands and fingernails must be kept clean, and fingernails must be short.
Annual medical health or fitness records of kitchen and food-service staff must be updated and maintained. Valid medical fitness records must be maintained for all food-handling staff.
Food businesses must provide regular training to staff on food safety rules and personal hygiene. A trained FoSTa Food Safety Supervisor must be appointed to monitor daily food safety and hygiene practices.
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Vehicles and other transportation systems used to transport food must be clean and hygienic. As far as possible, vehicles carrying food should be used exclusively for transporting food.
Food transportation should take as little time as possible, with the temperature appropriate to the food maintained throughout the journey.
Food requiring refrigeration must be distributed in appropriate quantities in small units. Packaged foods, including bottled beverages, sterilised milk and canned foods, must be handled during transportation so that their packaging and seals are not damaged.
The required temperature must be maintained until the food reaches the final consumer.
Only safe and potable water may be used for cooking, food preparation, washing utensils and cleaning.
Water quality must be tested regularly and records of the tests maintained. Hotels must provide drinking water free of charge to the public and make provision for hot water for public use.
Members of the public visiting hotels must have free access to toilets. During operating hours, toilets must remain clean, hygienic and properly maintained.
Toilets must have adequate water, soap and hand-washing facilities.
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Food storage and kitchen areas must be kept clean and protected against the entry of pests, flies, cockroaches, rats and other rodents.
Pest-control activities must be carried out regularly and relevant records maintained.
Walls, floors and ceilings must be clean, smooth and in good condition. Establishments must address hazardous conditions such as peeling paint, cracks and exposed or hanging electrical wires.
Windows and doors must have mesh or screens, or air curtains where necessary, to prevent dust and flies from entering.
Separate hand-washing sinks with soap and clean running water must be provided. Separate sinks must be designated for washing raw food and for washing utensils and equipment.
Garbage bins must be emptied regularly and kept covered to prevent the spread of pests and microorganisms.
