Mangaluru, 31 August 2026: Hotels and restaurants in Dakshina Kannada will have to step up hygiene and food-safety practices, with Health and Family Welfare Minister U.T. Khader making it clear that there will be no compromise on food safety.
Khader held a meeting with representatives of hotel and restaurant associations and issued strict directions concerning hygiene, food handling, storage and prevention of food adulteration. Minister said every customer who pays for a meal has the right to receive safe and quality food, and warned that violations of hygiene norms and cases of adulteration would be dealt with strictly.
What Hotels and Restaurants Have Been Told
Following food-safety practices have been emphasised:
Wash fresh produce properly: Vegetables, leafy greens and fruits used in cooking must be thoroughly cleaned before preparation.
Do not reuse cooking oil: Hotels and restaurants have been instructed against reusing cooking oil, particularly oil that has already undergone repeated heating.
Separate vegetarian and non-vegetarian food: Vegetarian and non-vegetarian food items must be stored separately to prevent contamination.
Store raw meat and seafood separately: Raw meat and seafood should be kept separately during storage and handling.
Check incoming ingredients: If adulteration is suspected in raw materials supplied to a hotel or restaurant, the matter can be reported directly to the concerned department.
Dispose of food waste promptly: Food waste should not be allowed to accumulate for long periods in cooking and food-preparation areas.
Food Safety Comes First
Khader said the government is prepared to listen to the problems and representations of the hotel industry and provide necessary guidance. However, he stressed that maintaining hygiene is not optional. Karnataka State Hotel Association has submitted several representations to the government, and Khader said these would be examined. The association's request regarding a QR-code-based customer feedback system will also be considered.
Message to Consumers
Minister also urged people to take greater care over what they eat and where they eat. Safe and good-quality food is directly linked to public health, he said, advising consumers not to adopt a careless approach towards food safety.
For Dakshina Kannada's large hotel and restaurant sector, the message is clear: customer service cannot come at the cost of food safety, and hygiene standards will have to remain a priority. Latest directions also put the spotlight on consumers, who can play a role by reporting suspected adulteration or serious hygiene violations to the authorities.
Keywords
U.T. Khader, food safety Karnataka, Dakshina Kannada hotels, Mangaluru restaurants, food adulteration, hotel hygiene, Citizen News Puttur