Telangana Government Establishes Committees to Address Food Safety Concerns
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In response to recent food poisoning cases, the Telangana government has implemented proactive steps to enhance food safety standards in institutions throughout the state.
Two committees have been established to oversee hygiene and ensure accountability in food preparation and distribution.
The Institution-Level Food Safety Committee, chaired by the head of the institution (such as the headmaster, principal, or warden), will consist of two staff members.
This committee is responsible for inspecting kitchens, upholding hygiene standards, and ensuring the quality of food before serving.
To tackle issues on a larger scale, a Task Force Committee has been formed. This state-level group includes the Commissioner of Food Safety, the Head of the Relevant Institution or an Additional Director, and a District-Level Officer (such as DSWO, DTWO, DBCWO, or DEO).
The committee is tasked with investigating food safety incidents, determining their causes, and ensuring accountability for those responsible.
This action is prompted by growing worries about the safety of food provided in educational institutions.
Two committees have been established to oversee hygiene and ensure accountability in food preparation and distribution.
The Institution-Level Food Safety Committee, chaired by the head of the institution (such as the headmaster, principal, or warden), will consist of two staff members.
This committee is responsible for inspecting kitchens, upholding hygiene standards, and ensuring the quality of food before serving.
To tackle issues on a larger scale, a Task Force Committee has been formed. This state-level group includes the Commissioner of Food Safety, the Head of the Relevant Institution or an Additional Director, and a District-Level Officer (such as DSWO, DTWO, DBCWO, or DEO).
The committee is tasked with investigating food safety incidents, determining their causes, and ensuring accountability for those responsible.
This action is prompted by growing worries about the safety of food provided in educational institutions.