By KARTIK SAHU, OP
Kataka: In a bid to safeguard public health and ensure food safety standards, the Kataka Municipal Corporation (KMC) conducted a special in spection drive against pani puri (gupchup) vendors at various locations across the city Friday.
The drive focused on ensuring hygiene and compliance with food safety regulations during the preparation and sale of the popular street food. The inspection team closely examined the quality and safe ty of ingredients used in pani puri preparation, including water, potatoes, spices, chutneys and other food items.
Special attention was given to checking whether the water used was safe for consumption and whether the ingredients were properly stored and hygienically prepared. The team also inspected the cleanliness of utensils and food preparation equipment, vendors’personal hygiene, food handling and serving practices, and the overall sanitation of vending locations.
During the drive, pani puri prepared in unhygienic conditions was found at certain locations. Considering the potential risk to public health, the prepared food was destroyed by the inspection team. The vendors were also sensitised about the importance of maintaining proper hygiene and sanitation standards while preparing and selling food.
The KMC reiterated its commitment to ensuring food safe ty and protecting the health of city residents through regular inspections and enforcement measures. The Urban Local Body stated that food safety and hygiene standards at roadside food stalls across the City would be regularly monitored.
It urged vendors to strictly follow food safety regulations and advised consumers to remain vigilant about the cleanliness of food and the conditions in which it is prepared. The inspection drive was conducted under the leadership of KMC Health Officer Nrupendra Kumar Satpathy.
Food Safety Officer Rashmita Behera, along with other food safety officials and staff members, participated in the operation and inspected several pani puri vending locations. Satpathy asserted that there would be no compromise when it comes to public health. He emphasised that food vendors must shoulder equal responsibility for their customers’ health and safety while conducting their businesses.
He further stressed that the use of clean water, quality ingredients, hygienic utensils and a sanitary environment for food preparation are the basic requirements for ensuring food safety.
