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Thiruvananthapuram: Health minister Veena George announced ban on mayonnaise made of raw eggs in eateries and restaurants. The decision came in the backdrop of several food poisoning incidents reported across the state.
However, the health ministry clarified that those who wanted to manufacture mayonnaise using eggs could instead use pasteurized eggs which are heated to kill bacteria that could potentially cause a food-borne illness.
The ban came into effect after Veena George held a meeting with various hotels, restaurants, bakers and catering bodies on Wednesday. She added that hotels have agreed to use vegetable mayonnaise.
Meanwhile, food parcels must have a sticker to identify the time it was served. It should also mention 'Use by date/recommended last consumption date/expiry date'.
Further, the hotel staff should ensure personal hygiene and hold a health card. The hotel should have a health safety supervisor. In addition, the Local Self Government bodies should ensure that these staffs are adequately trained to run eateries.
Meanwhile, only those who hold licence of the Food Safety Authority are allowed to serve food in auditoriums during events. Further, it is mandatory to regularly test the drinking water served at events to ascertain its quality.
The government has also constituted a state-level special task force to conduct raids in eateries regularly. Food Safety Officers will join them in areas where the raids are ongoing.
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