Karnataka Bakery Association Welcomes State Food Safety Inspections Across Units

The Karnataka Bakeries, Sweets and Cafe Association (KBSCA) has welcomed the inspections conducted by Food Safety and Drug Administration (FSDA) officials in sweet-manufacturing units across the State, including Bengaluru, over the past two days, stating that regular checks are vital to maintain consumer confidence and ensure food safety.

The association noted that it has been taking proactive measures by organising Food Safety Training and Certification (FoSTaC) programmes to educate owners and workers of bakeries, sweet shops, and cafes on the regulations established by the Food Safety and Standards Authority of India (FSSAI).

Speaking on the initiative, Madhu Iyengar, General Secretary of the KBSCA, stated that the association had already conducted FoSTaC programmes for 2,000 workers in the sector across several districts, including Bengaluru, Udupi, and Hassan, before the inspections commenced. He added that the training is provided free of cost and will expand in its next phase to cover districts such as Belagavi, Chitradurga, and Raichur.

During these sessions, experts instructed workers on essential manufacturing hygiene practices. These included mandatory protocols such as wearing hairnets, keeping nails clipped, and wearing clean clothes. Workers were also trained in the proper storage of sensitive ingredients such as sugar and cream used throughout the industry.

In addition to basic hygiene, entrepreneurs participating in the programmes received training on ingredient sourcing and methods to verify whether items were adulterated. Demonstrations were also provided to teach participants how to detect fake or adulterated honey.

Addressing concerns regarding additives, G.K. Pramod, mentor of the KBSCA, noted that food colours are not entirely banned under FSSAI regulations. He explained that colours are permitted in sweets and cakes provided they comply with the specific permissible dosage limits set by the authority.

Mr. Iyengar explained that colour usage in confectionery is often unavoidable due to customer expectations for celebratory occasions, such as birthdays. He cited examples including the use of lemon yellow in kaju roll and orange-red in barfis and namkeens. He emphasised that these colours must be ISI-certified and used only in strictly controlled, limited quantities to prevent health hazards.