The Taste of Enforcement: India’s Struggle to Serve Safe Food

India’s luxury hotels and food companies have been under scrutiny in recent months following raids that uncovered serious food safety and hygiene deficiencies. Over 150 leading food and beverage companies have received notices from the regulator, but questions remain about the effectiveness of enforcement beyond high-profile inspections.

The Food Safety and Standards Authority of India (FSSAI) has made efforts to crack down on non-compliance, but its system still relies heavily on reactive measures. Each year, inspectors test a significant number of food samples, with approximately one in five found to be non-conforming. This raises concerns about the broader culture of food safety within India’s hospitality and food industries.

One key issue is the voluntary nature of FSSAI’s Hygiene Rating Scheme for restaurants. Businesses can choose whether or not to participate, leaving a gap in regular scrutiny. Yash Bhanage, founder and COO of Hunger Inc Hospitality, notes that food safety cannot be treated as a checklist completed solely for an inspector’s visit; it must become part of the operating culture of a restaurant.

The industry’s reliance on compliance rather than prevention has been highlighted by recent events. Manu Chandra, chef and restaurateur, emphasizes the importance of building a robust ecosystem around the food and beverage sector to prevent non-compliance. This includes better traceability and stronger checks across the supply chain, which can help mitigate the risk of contaminated or adulterated food reaching consumers.

However, some experts suggest that FSSAI’s rules do not reach every corner of the industry, with systems often failing to trickle down from the top. Samir Kuckreja of Tasanaya Hospitality stresses the importance of regular audits and unannounced inspections in identifying and addressing shortcomings.

The recent raids have prompted businesses to take a closer look at their own food safety systems. Restaurants and hotels are seeking more help with food-safety audits, operating procedures, and staff training. This renewed focus on compliance is essential for maintaining consumer trust and preventing high-profile incidents that can damage an establishment’s reputation.

Beyond the hospitality industry, FSSAI’s enforcement efforts have also been called into question. The regulator has faced criticism over its proposed front-of-pack warning labels for packaged foods high in sugar, salt, or fat. This controversy highlights a broader issue about how effectively food safety rules are translated into practice and whether they truly benefit consumers.

The success of FSSAI’s efforts will depend on creating a culture of prevention within India’s food industry rather than relying solely on reactive measures. Regular audits, unannounced inspections, and better traceability across the supply chain can help mitigate the risk of non-compliance and ensure that consumers receive safe, high-quality food. As Bhanage astutely notes, “The real measure of a mature food-safety system is what happens on the 364 days when nobody is inspecting you.”