New Delhi: Karnataka’s Food Safety and Drug Administration Department has stepped up inspections across hotels, restaurants, highway dhabas, and other
food establishments statewide. Officials warned that any establishment failing to follow hygiene standards could face immediate legal action.
To streamline standards, the department released an 11-point advisory covering raw material sourcing, kitchen conditions and food transportation.
The guidelines make it mandatory to toss out expired or spoiled ingredients right away. Storage temperature rules are equally clear: chilled food must stay below 4 degrees Celsius, frozen items at -18 degrees Celsius and hot food above 60 degrees Celsius. Eateries must also keep raw meat and seafood away from vegetables using separate chopping boards and utensils for vegetarian and non-vegetarian dishes to prevent contamination.
🚨 Strict Action for Public Health & Food Safety!
Press note regarding the inspection drive conducted by Food Safety Officers on Indira Canteen central kitchens under the guidance of the Honorable Minister for Health and Family Welfare, Mr. U.T. Khader.@CMofKarnataka… pic.twitter.com/bDiZtrYI1T
— Karnataka Health Department (@DHFWKA) August 11, 2026
Kitchen hygiene and staff requirements
Kitchen preparation areas need to be clean, ventilated, and equipped with separate sinks for washing raw ingredients and dishes using hot water and detergent. Structural issues like wall cracks, peeling paint or exposed electrical wiring must also be repaired. Mesh screens or air curtains should be installed to keep insects out.
Food handlers face tighter rules too. Staff must wear clean uniforms, use hairnets, maintain clean hands, and hold valid medical fitness records. Establishments are required to provide clean drinking water – free of charge to customers- and maintain clean toilet facilities with proper soap and hand-washing stations.
Transportation, waste, and cooking oil control
Safety rules now extend to food transit. Delivery vehicles must be kept clean, used exclusively for food, and maintained at required temperatures throughout the journey.
Establishments must also carry out regular pest control against rodents, flies and cockroaches while keeping official records. Cooking oil cannot be repeatedly reused beyond safety limits and waste oil along with kitchen garbage must be disposed of through authorized channels. The department warned that non-compliance will lead to strict penalties under food safety regulations.
