Why shouldn’t there be set catering standards that every caterer must be licensed to and trained on whats safe food and whats unsafe food.
If BIS cant make then FSSAI should and vice versa. more
IN SMALLER FOOD CHAINS, THE VEGETABLES ARE NEVER WASHED PROPERLY. CUTTING IS DONE MOSTLY ON FLOOR OR ONE A WOODEN BENCH WITH NO HYGIENE SENSE. I SAW A CHOWMEN SELLER CUTTING CABBAGE AND GREEN DHANIYA WITHOUT WASHING AND QUESTIONED. HE LOOKED AT ME AND REPLIED WET CABBAGE AND DHANIA DOES NOT GO WELL IN CHOWMEN, SO HE NEVER WASHES. more