HomeAboutusEditorial BoardCurrent issuearchivesSearch articlesInstructions for authorsSubscription detailsAdvertise

  Login  | Users online: 715

   Ahead of print articles    Bookmark this page Print this page Email this page Small font sizeDefault font size Increase font size  

SHORT COMMUNICATION Table of Contents   
Year : 2021  |  Volume : 46  |  Issue : 4  |  Page : 697-700
Food safety in eating establishments: Assessing conformance of eating establishments to food safety and standards regulations

1 Department of Community Medicine, Armed Forces Medical College, Pune, Maharashtra, India
2 Department of Pathology, AFMC, Pune, India
3 Department of Community Medicine, Station Health Organisation, Pune, Maharashtra, India
4 Department of Pathology, SGRD Medical College, Amritsar, Punjab, India

Correspondence Address:
Dr. Surinder Kumar
Department of Community Medicine, Armed Forces Medical College, Pune, Maharashtra
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/ijcm.IJCM_440_20

Rights and Permissions

Introduction: In view of the rising burden of the foodborne illnesses and the rise of eating out culture in India, food safety has assumed greater significance. The Food Safety and Standards Authority of India has prescribed food safety and standards regulations (FSSRs) for commercial eating establishments (EEs). The present study was carried out to ascertain conformance of the EEs to these regulations. Methodology: It was a cross-sectional study conducted on 74 EEs in a metro city in western Maharashtra from May to October 2019 using an interviewer-administered study tool based on FSSR 2011. The study tool covered critical domains such as food hygiene, equipments, health and personal cleanliness, training of food handlers, and product information. Results: Seventy-four EEs included 29 restaurants, 21 bakeries, and 24 snack bars. The score ranged between 42.3% and 73.3%. Of 74, 20 (27%) EEs were placed in poor category (score <50%), Only 3 EE scored >70% and were rated as very good. Only 13 (17.6%) EEs were cleaning the food contact surfaces adequately, i.e. before and after each use, whereas 38 (51.4%) were not cleaning food contact surfaces at least daily. The knowledge regarding food handlers as potential carriers of disease was poor with 60.81% of the respondents having no knowledge about it. Conclusion: The study found significant gaps in EEs with respect to studied food safety domains of FSSR 2011.

Print this article  Email this article

  Similar in PUBMED
    Search Pubmed for
    Search in Google Scholar for
  Related articles
   Citation Manager
  Access Statistics
   Reader Comments
   Email Alert *
   Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded42    
    Comments [Add]    

Recommend this journal


  Sitemap | What's New | Feedback | Copyright and Disclaimer
  2007 - Indian Journal of Community Medicine | Published by Wolters Kluwer - Medknow
  Online since 15th September, 2007