Bengaluru: Hotel Association urges hotel owners to avoid adulterated food products

The Bangalore Hotels Association has issued strict instructions to hotel owners to avoid using adulterated food products and ensure only FSSAI-approved ingredients are used. This comes amid growing concerns about food safety and quality in the hospitality industry.

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Association President P.C. Rao emphasized that providing safe and high-quality food to customers remains their top priority. He advised hotel owners to stop using poor-quality sauces and other adulterated ingredients that could compromise food safety standards.

To address these concerns, a meeting of hotel owners has been scheduled for this week. During the meeting, strict monitoring guidelines for food products will be discussed. The association aims to enforce stronger checks on the procurement of food supplies to prevent the use of substandard ingredients.

The rising issue of food adulteration has alarmed both consumers and hoteliers. Many suppliers have been found selling low-grade and contaminated products, which could pose health risks. The hotel industry is now under pressure to ensure compliance with food safety regulations and maintain customer trust.

The association has urged all hotel owners to follow FSSAI guidelines and conduct regular quality checks on their supplies. With collective efforts, the industry aims to eliminate the use of adulterated food and uphold its commitment to public health and safety.