First Impressions Matter
Your assessment begins the moment you walk in. A well-maintained entrance, free of clutter, litter, or overflowing bins, shows attention to detail. If the management doesn't care about the first thing customers see, it raises questions about what other,
less visible, details are being ignored. Notice the general state of the dining room. Are tables sticky? Are floors dirty, especially in corners and under other tables? A layer of grime on surfaces or dusty decor suggests that deep cleaning is not a priority. While you're at it, take a look at the menus. If they are sticky, greasy, or have food residue, it’s a sign that basic sanitation might be lacking.
The Restroom Rule
It’s an old saying for a reason: the state of the restroom can be a window into the state of the kitchen. While some studies show no direct statistical correlation between a dirty restroom and an unsanitary kitchen, a vast majority of diners believe there is a link. A poorly maintained restroom—lacking soap, overflowing with trash, or visibly grimy—suggests a general disregard for cleanliness and hygiene standards within the establishment. If a restaurant cuts corners on areas that are visible to every customer, it’s a reasonable concern that they might be slacking on hygiene in places you can't see. The absence of basics like hand soap is a major red flag, as proper handwashing is critical for preventing the spread of germs by both staff and patrons.
Watch the Staff
The people preparing and serving your food are central to its safety. Observe the staff's personal hygiene. Are their uniforms clean? Is their hair tied back or covered? Employees who look unkempt may not be following strict hygiene protocols. Also, watch their behaviour. Do they handle money and then touch food without washing their hands? Do they touch their face or hair while serving? These actions can easily transfer bacteria and viruses to your plate. Proper training is a cornerstone of food safety, and in India, the Food Safety and Standards Authority of India (FSSAI) has guidelines that include provisions for staff hygiene and training.
Clues on Your Table
The items on your table offer more clues. Before you eat, inspect your cutlery. If forks and knives have streaks, water spots, or leftover food particles, it's a sign of inadequate dishwashing. Take a look at the salt and pepper shakers and condiment bottles. If they are grimy or sticky, it's likely they aren't cleaned regularly. When your food arrives, its temperature is a key indicator of safety. Hot food should be served hot, not lukewarm. Food that has been sitting in the temperature 'danger zone' (between 5°C and 60°C) allows bacteria to multiply rapidly. This is particularly important for buffets or salad bars, which require careful temperature control to keep food safe.
Checking for Credentials
In India, the FSSAI provides a framework for ensuring food safety. Many restaurants voluntarily participate in the FSSAI Hygiene Rating Scheme, which awards them a rating based on their compliance with sanitary and hygiene standards. This rating is often displayed on a 'Food Safety Display Board' at a prominent location in the restaurant. A good rating indicates that the establishment is following guidelines for food handling, storage, and staff hygiene. While not all restaurants display this, its presence can offer an extra layer of reassurance about their commitment to providing a safe dining experience. Asking about it can also encourage more establishments to prioritize and display their hygiene credentials.
