Oil holds key to food hygiene

ADELMO FERNANDES, VASCO
As part of its 10th anniversary, the Food Safety and Standards Authority of India has joined hands with the Goa food and drug administration to make it the first state in India to adopt five of the ten food safety initiatives launched by it. It is understood that the state will be working on providing food safety standards in homes, schools and workplaces which also includes removing junk food from schools and replacing them with healthy food. It is pertinent to note that besides schools, homes and workplaces another important place where the authorities need to constantly monitor are the fast-food joints, eateries and other places where food is sold. Besides laying stress on the aspect of hygiene in places where food is sold, what also needs to be kept in mind is the quality of the ingredients that are used to prepare the food with particular stress on the oil used in the cooking. Oil forms an important part of any cooking and could also be the most neglected ingredient as far as its quality is concerned. It is a fact that using the same cooking oil for several times can make the food unfit for human consumption. Storing cooking oil for long period of time can also turn it rancid. Consuming unhealthy oil can lead to a number of health problems including hardening of arteries, deposition of fat in the arteries and veins which can precipitate a heart attack. Hence it is very essential to keep a check on the quality of oil that is being used in eateries, fast-food joints and other food stalls. The general public also needs to be made aware of the need to use good quality oil in their cooking.

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