Veg vs non-veg: FDA rules call for segregation while preparation, cooking and storage; clueless eateries stack them one above other

Consider this: Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, framed under the Food Safety and Standards Act, 2006, outlines the general hygienic and sanitary practices for food business operators in India. It states that street food vendors and other non-manufacturing food units must strictly segregate vegetarian and non-vegetarian items. Specifically, the regulations state, “The preparation, processing, and cooking of vegetarian and non-vegetarian products should be segregated.”

To further prevent cross-contamination, the rules mandate the use of a “separate fridge for raw meat/poultry” and require that staff be trained in proper food handling, with clear instructions to avoid cross-contamination.

By contrast, when The Indian Express checked the fridge of a roadside eatery in Nariman Point, which serves both vegetarian and non-vegetarian food, it was found that chicken was stored in a bowl placed on top of another bowl containing pre-prepared vegetables. When asked about following any separate preparation or cooking protocols, the owner, in his early 30s, said he was unaware of any such regulation.

When the reporter contacted several other restaurants and roadside eateries, many said they were unaware of these guidelines, and it was evident that they were not adhering to them strictly.

The FDA has also put several other key requirements for handling non-vegetarian foods in its guidelines, which state, “Raw and processed meat should be separated from other foods, items, and surfaces; separate items, including cutting boards, dishes, knives, and preparation areas must be used for raw meats, poultry, and marine products to avoid cross-contamination; and hands should be thoroughly washed before switching from preparing raw meat, poultry, or marine products to any other activity.”

The regulations also call for an adequate number of racks for food storage, with clear labelling and dedicated compartments for each food type to minimise the risk of cross-contamination.

A former senior Food Safety and Standards Authority of India (FSSAI) officer said regular training sessions are conducted across states to raise awareness among food vendors and hawkers and to bring about behavioural change. But on the ground, the reality is starkly different.

A senior FDA official noted that failing to comply with these guidelines can attract a penalty of up to Rs 5 lakh for licensed establishments and Rs 25,000 for registered ones. An FSSAI registration is required for food businesses with an annual turnover below Rs 12 lakh; those with a turnover between Rs 12 lakh and Rs 20 crore need a state licence. Businesses operating across multiple states or with an annual turnover exceeding Rs 20 crore must obtain a central licence.

On inspections, the official added that each food safety officer is required to inspect 10 establishments per month. When asked when the last inspection was conducted, the officer said: “The problem is that we have five food safety officers against the capacity of 49 from the past three years. We will get 40 new officers this month,” he said.

No inspection, lack of awareness

Restaurants and eateries, however, claim that no such inspection has taken place in decades. A prominent Mumbai-based restaurateur admitted that while their restaurant follows strict processes to minimise errors, this is largely because they adhere to international standards, not because regulatory bodies like the FSSAI mandate such practices.

“If you look at small eateries, hawkers, or roadside vendors, do you think they follow any protocol? Even the water they use is highly questionable,” the restaurateur said, adding that despite years in the industry, they are not fully aware of the policies laid out by the FSSAI or FDA.

“People who are truly particular wouldn’t even visit a restaurant that serves both vegetarian and non-vegetarian food,” the restaurateur added.

Some claim to be following the norms. Sagar Daryani, president of the National Restaurant Association of India (NRAI) and CEO of Wow! Momo said that guidelines are in place by the FSSAI and FDA, and that every established operator adheres to them.

“There are also standard industry practices that food operators have adopted—not just segregation of vegetarian and non-vegetarian food, but also keeping in mind other dietary preferences and allergens, as well as using separate fryers, steamers, induction cookers, and utensils,” he said.

When asked how widely these practices are being implemented, he stated that they are adhered to by all the major food operators who are established and want to excel in the industry across cities, including Mumbai.

“There are clear FSSAI guidelines, and we are inspected when we apply for licenses, and then there are annual inspections as well. Any good operator would segregate veg from non-veg and have different equipment, refrigerators and storage areas. Most also have dedicated independent auditors to check not only the stock and finances but also the brand, whether the staff were wearing gloves, the way products are stored, expiry date of the products, etc.,” he added.