Fair Play for Foodies: Owaisi Demands Uniform TG SAFE Inspections
MP Asaduddin Owaisi and hotel owners meet Food Safety Commissioner to seek improvement notices before hotel suspensions in Hyderabad.
In a bid to balance public health with the survival of local businesses, AIMIM president and Hyderabad MP Asaduddin Owaisi has stepped in to advocate for a more transparent approach to TG SAFE food inspections. Leading a delegation from the Twin City Hotel Owners Association, the MP met with Telangana Food Safety Commissioner Avinash Mohanty to address concerns over how food safety norms are being enforced across the city.
The Demand: Warning Before Shutdown
The core of the grievance lies in the inconsistency of penalties. Owaisi pointed out that while some establishments were given a chance to fix their errors via improvement notices, others were slapped with immediate suspension orders. This discrepancy has left many hotel owners feeling targeted or unfairly treated.
The delegation urged the Commissioner to strictly follow the legal framework provided under Section 32 of the Food Safety and Standards Act, 2006. They proposed a standardized process:
- Issue an Improvement Notice: Clearly identify the deficiencies found during inspection.
- Grace Period: Provide the operator one week to rectify the shortcomings.
- Suspension as Last Resort: Only issue suspension orders if the hotel fails to show improvement after the notice period.
Practical Hurdles in the Kitchen
During the 50-minute discussion, Owaisi highlighted several "real-world" challenges that hotel operators face, which may appear as violations but are practical necessities of large-scale cooking. These included:
- Biryani Preparation: The logistical difficulties of handling massive quantities of water.
- Heat Hazards: The impracticality of using plastic gloves when cooking dishes over extremely high heat.
- Ingredient Storage: The issue of ginger sacks, which naturally carry soil, being stored in the facility.
A Commitment to Hygiene
Despite the push for fairer enforcement, Owaisi was clear that hygiene is non-negotiable. He emphasized that the hotel owners fully acknowledge the need for cleanliness to prevent customers from falling ill and are committed to the Food Safety and Standards Act, 2006.
"There should indeed be proper hygiene at places to eat, so that customers do not fall ill; they admitted this," Owaisi stated.
The MP also issued a direct appeal to hotel owners to step up their game by strengthening hygiene measures and strictly stopping the reuse of cooking oil.
Seeking a Way Forward
The delegation didn't just ask for leniency; they asked for a path to redemption. They requested the Commissioner to review rectification reports submitted by hotels that are currently suspended and allow them to reopen if they have fixed the issues.
To ensure everyone is on the same page, Owaisi requested that the Commissioner depute officials for a joint meeting. This collaboration aims to ensure that the mandates of Parliament are fulfilled while ensuring the general public receives food prepared in the best possible manner. The authorities have reportedly assured the delegation that the practical difficulties raised during the meeting will be taken into consideration.