Chokkapan S (cbedit@imaws.org)
For decades, food safety in India has largely been viewed as the sole responsibility of hotels, restaurants, catering units, bakeries, food manufacturers and other commercial food establishments. Yet, according to industry veteran, G.S. Velumani, President of the Erode Regional Hotel Owners’ Association, such a perspective addresses only one side of the equation.
While food businesses are subject to inspections, licensing requirements, audits and regulatory oversight, a substantial portion of food preparation, storage and consumption occurs within households, where awareness about food safety often remains scant. “Unless food safety becomes an integral part of everyday domestic life, the larger objective of safeguarding public health will remain incomplete,” believes Velumani.
In an interaction with Kitchen Herald, he called for a paradigm shift in the way India approaches food safety, arguing that awareness must move beyond commercial kitchens and become embedded within homes, schools, apartment communities, marriage halls and public institutions.
The recommendations come at a time when food safety is attracting unprecedented global attention. According to the latest estimates released by the World Health Organization (WHO), unsafe food causes approximately 866 million illnesses and 1.52 million deaths annually worldwide. More than 200 diseases are linked to contaminated food, while children remain among the most vulnerable groups affected by foodborne illnesses.
Why Food Safety can’t Stop at Restaurant Doors
The hospitality industry today operates under increasing scrutiny. Restaurants, hotels, cloud kitchens, caterers and packaged food manufacturers are expected to comply with food safety standards, maintain hygiene protocols as well as undergo regular inspections.
Velumani, however, points out that contamination risks do not magically disappear once food enters a household kitchen.
“Food safety should not be a mandate only for hotels, restaurants, eateries and other food businesses. It must be instilled among domestic stakeholders as well. Every family should understand basic food safety practices, because health risks can emerge anywhere food is handled,” he insists.
Simple lapses such as improper refrigeration, inadequate cooking temperatures, unsafe thawing methods, or cross-contamination between raw and cooked foods can create conditions for foodborne illnesses. The WHO notes that food contamination can occur at any stage of production, processing, distribution, storage, preparation and consumption, making consumer awareness as important as regulatory enforcement.
Importance of Day-to-day Food Safety Practices
Velumani believes many food safety incidents can be prevented through basic awareness. Among the practices he considers essential are: maintaining recommended temperatures during food storage, segregating vegetarian and non-vegetarian food items during refrigeration, and adopting safe marination techniques for meat and seafood products. “For instance, raw meat stored improperly can contaminate ready-to-eat foods through dripping fluids or direct contact. Likewise, marinating food at room temperature for extended periods can encourage bacterial growth, particularly during warmer months. Many households also remain unaware that cooked food left unrefrigerated for prolonged periods can quickly enter temperature zones favourable for microbial multiplication.”
“Food safety is not always about sophisticated equipment or expensive investments. Often, it is about understanding simple scientific principles and applying them consistently at home,” Velumani observes.
Taking Food Hygiene Awareness to Communities
One of Velumani’s key recommendations is the creation of district-, taluk-, and town-level food safety awareness programmes. “Food safety authorities should collaborate with municipal corporations, municipalities, panchayats, resident welfare associations and apartment societies to conduct regular training and sensitisation sessions. Such programmes could educate citizens on food storage, hygiene, contamination risks, expiry-date awareness, safe cooking practices, and proper handling of perishable products,” he elaborates.
This approach, he argues, would complement existing regulatory efforts while creating informed consumers capable of making safer food choices. The concept aligns closely with global food safety thinking. The WHO has repeatedly emphasised that food safety is a shared responsibility involving governments, food producers, businesses and consumers. Public participation and awareness are considered critical components of effective food safety systems.
Food Training for Marriage Halls and Institutions
Velumani also advocates expanding food safety awareness programmes beyond households. “Marriage halls, community centres, religious institutions and event venues routinely prepare and serve food to hundreds or even thousands of people. Yet, awareness and training levels often vary significantly across such locations. Given the scale of food preparation involved, even minor lapses can affect large numbers of people.”
“Training programmes conducted at these venues could focus on hygiene management, food storage, temperature control, personal cleanliness, water quality, waste disposal and contamination prevention,” adds Velumani.
According to the industry veteran, such initiatives would strengthen food safety standards across the broader ecosystem rather than limiting them to registered food businesses alone.
Food Poisoning and Food Contamination
Velumani argues that many consumers lack awareness about how contamination occurs, what symptoms indicate foodborne illness and how such incidents should be reported and investigated. This knowledge gap can create confusion, speculation and misplaced blame. He says, “Globally, unsafe food is known to cause a wide spectrum of illnesses ranging from diarrhoeal diseases to severe neurological disorders, kidney complications, cancers and even fatalities. Foodborne diseases remain a significant public health challenge, particularly in developing economies.”
They have already submitted recommendations to relevant food safety authorities regarding community-focused food safety training. A key aspect of the proposed programme involves educating citizens about food contamination and food poisoning.
Addressing False Complaints and Protecting Businesses
While acknowledging the importance of consumer rights and accountability, Velumani notes that the hospitality sector occasionally encounters situations where food businesses face allegations before the source of contamination has been properly established.
“There have been instances where restaurants and food suppliers were subjected to complaints, harassment or reputational damage without adequate investigation into the actual cause of illness. Greater public understanding of food contamination pathways, incubation periods and investigative procedures could help create a more balanced and evidence-based approach.”
“Awareness benefits both consumers and food businesses. It encourages responsible reporting, prevents misinformation and promotes fairness,” he opines.
Food Awareness as a Part of School Curriculum
Perhaps, Velumani’s most far-reaching recommendation involves integrating food safety education into India’s school curriculum. He believes food safety and nutrition awareness should be introduced progressively across different educational stages.
“In the case of younger students, lessons could focus on healthy eating habits, the dangers of excessive junk food consumption and the importance of balanced nutrition. As for secondary and higher-secondary students, more advanced modules could cover food hygiene, contamination risks, food labelling, safe food handling, refrigeration practices and public health implications. Such an approach would help create lifelong awareness among future generations,” he observes.
Drawing a parallel with physical education classes, Velumani notes that schools have long served as platforms for instilling values and habits that extend far beyond academics. “Food safety education can become a life skill. The earlier children understand the relationship between food, hygiene and health, the greater the long-term benefits for society,” he says.
Move towards a National Food Safety Culture
India has made significant strides in strengthening food safety regulations over the past two decades. Yet, experts increasingly agree that regulations alone cannot solve every challenge. Food safety ultimately depends on behaviour — how food is purchased, stored, prepared, transported, and consumed.
Velumani’s vision is therefore rooted in cultural transformation rather than compliance alone: “By extending awareness initiatives into homes, schools, apartment complexes, marriage halls and community institutions, India can create a society where food safety is not viewed as a legal obligation but as a shared social responsibility. As concerns around foodborne diseases continue to grow globally, such grassroots interventions could prove just as important as inspections, audits and regulations in safeguarding public health.”
For Velumani, the path forward is clear: food safety must cease to be an industry conversation and instead become a household movement.
