Unhygienic conditions, expired food found in Hyderabad hotel
In a shocking revelation, Telangana Food Safety officials uncovered severe hygiene violations at Hotel Ashoka in Hyderabad’s Lakdi-ka-Pul, exposing customers to alarming food safety risks. The raid, which took place after multiple complaints, revealed expired food products, cockroach infestation, and an unhygienic kitchen environment, raising concerns over public health and regulatory oversight in the city’s hospitality sector. Officials discovered rusty kitchen vessels, dirty walls, and a foul smell, along with the use of synthetic food colours in meal preparations, violating Food Safety and Standards Authority of India (FSSAI) norms.
One of the most alarming findings was the presence of expired ingredients, including rosemary dry herbs that had expired in September 2023 and curry-cut packaged chicken dating back to January 2, 14, and 28. These discoveries indicate a lack of basic food safety protocols and negligence towards consumer health. Additionally, officials noted that the establishment failed to employ a trained Food Safety Supervisor, despite operating with over 140 staff members, further highlighting regulatory lapses.
Public Health Risks and Industry-Wide Implications
The findings at Hotel Ashoka are not just an isolated case but part of a larger issue of food safety negligence across many hospitality establishments. With India witnessing a growing number of foodborne illnesses, these lapses pose a significant risk to public health. According to the Food Safety and Standards Authority of India (FSSAI), foodborne diseases affect nearly 100 million Indians annually, with poor hygiene standards and improper food handling being the primary contributors.
In comparison, cities like Mumbai and Delhi have ramped up enforcement efforts, implementing stricter hygiene protocols and increased penalties for violations. However, Hyderabad’s latest food safety breach exposes gaps in regulatory compliance and enforcement mechanisms. The hospitality industry, which thrives on consumer trust and service quality, must ensure that establishments prioritise food safety rather than risk their reputations with gross negligence.
Beyond expired food, the presence of cockroach infestation and poor sanitation raises serious concerns about overall kitchen management. Officials also discovered that water analysis reports were missing, indicating that the establishment failed to conduct basic water safety checks, a fundamental requirement for food preparation and hygiene maintenance. The absence of proper sanitisation processes puts diners at risk of food poisoning, gastrointestinal infections, and other health complications.
Civic Accountability and Regulatory Oversight
The raid at Hotel Ashoka highlights the urgent need for stronger regulatory enforcement in Hyderabad’s hospitality industry. Despite stringent food safety regulations, poor monitoring and inadequate penalties have allowed many restaurants and hotels to operate with substandard hygiene practices. Officials stress that regular inspections, heavier fines, and temporary shutdowns for non-compliance are essential to ensuring customer safety.
This incident also brings into focus the lack of consumer awareness regarding food safety standards. Many diners remain unaware of hygiene violations in the restaurants they frequent, as there is no public rating system or transparency mechanism to highlight unsafe eateries. In cities like Singapore and London, food safety ratings are publicly displayed, allowing customers to make informed choices. India could benefit from adopting a similar approach, encouraging greater accountability from businesses while empowering consumers to demand higher standards.
Sustainability and Food Waste Concerns
Apart from health risks, improper food storage and expired ingredients contribute significantly to food waste, posing a major sustainability challenge. India already struggles with high levels of food wastage, with studies estimating that nearly 40% of food produced in the country is wasted. When hotels and restaurants fail to manage inventory efficiently, large quantities of food end up discarded, exacerbating both economic and environmental issues.
Furthermore, poor hygiene and pest infestation in commercial kitchens lead to contamination and excessive waste generation, adding to urban pollution and resource mismanagement. Sustainable food practices—such as proper storage, waste reduction strategies, and hygienic cooking conditions—are crucial to ensuring that the hospitality industry aligns with environmental responsibility goals. Implementing rigorous sustainability policies and waste management systems will not only improve public health but also reduce unnecessary food wastage in urban centres.
A Wake-Up Call for Hyderabad’s Hospitality Sector
The exposure of unhygienic conditions at Hotel Ashoka is a wake-up call for the entire hospitality industry, urging authorities to enforce stricter compliance measures and for businesses to prioritise consumer safety. As Hyderabad continues to position itself as a key economic and tourism hub, its food safety standards must align with global best practices to retain public trust and ensure sustainable urban development.
Consumers, too, must remain vigilant and demand higher hygiene standards, as food safety is not just an industry concern but a fundamental public health issue. With greater awareness, stricter regulations, and responsible business practices, the city can take meaningful steps toward ensuring safe, sustainable, and hygienic dining experiences for all.