Safe Onam: Food Safety wing tightens mass-catering oversight

What Happened

The Food Safety wing in Kerala started a Safe Onam initiative weeks ago, deploying special squads to monitor mass-produced Onam feasts (sadyas) and the vehicles transporting fruits, vegetables, milk, dairy products, edible oils, jaggery, and other items used for Onasadyas. Authorities are collecting samples of ghee, jaggery, payasam mix, coconut oil, and other commonly used ingredients for checks. They emphasized that catering establishments must comply with FSSAI licensing, ensure clean cooking and preparation areas, and verify that all food handlers hold valid health cards. The use of potable water for washing vegetables and cooking was stressed as a critical requirement. Caterers are advised to source ingredients from reliable suppliers and discard any items showing spoilage or mold. A special session was held for catering establishments ahead of Onam to raise awareness of safety precautions for mass-scale cooking.

Why It Matters

Mass catering for a major festival increases the risk of foodborne illnesses, making safety measures essential. Officials highlighted the importance of preventing spoilage, noting that bacteria can multiply rapidly when foods are held at temperatures between 5°C and 60°C. They recommended keeping cooked dishes above 60°C or cooling rapidly and refrigerating items not meant for immediate consumption. The risk is higher for traditional sadyas that use coconut, coconut milk, or dairy, which can spoil if prepared early and left at room temperature in hot, humid weather. Traceability of suppliers, ingredients, preparation times, and distribution destinations was deemed important, and samples from large operations should be stored to aid outbreak investigations if needed.

Background

The initiative aligns with ongoing public-health focus on food safety during major regional feasts, when hundreds of catering units prepare large-scale meals for the public. Officials noted recent food-borne illness concerns linked to unsafe water and stressed that only potable water should be used in washing and cooking. Acknowledging the tradition of early-morning preparation and late-day distribution of sadya, authorities highlighted the planning required to ensure food is consumed within four hours of preparation.

Key Facts

• Special squads are monitoring mass-scale catering for Onasadyas and the transport of core ingredients.
• Samples of ghee, jaggery, payasam mix, coconut oil and other items are being checked.
• Catering establishments must meet FSSAI licensing, hygiene standards, and health-card requirements for food handlers.
• Use of potable water for washing vegetables and cooking is mandatory.
• Caterers should source ingredients from reliable suppliers and discard spoiled items.
• A pre-Onam awareness session for caterers was conducted.
• Risks include spoilage and contamination when cooked food is held at ambient temperatures too long.
• Cooked food should be kept above 60°C or cooled rapidly and refrigerated if not consumed immediately.
• Traditional sadya items with coconut or dairy are at higher spoilage risk in hot, humid weather.
• Traceability records for suppliers, ingredients, preparation times, and distribution are encouraged.
• Stored food samples from large operations can aid rapid outbreak investigations.
• Publication timestamp: August 25, 2026, 08:17 pm IST.

What Happens Next

The report does not specify further scheduled actions beyond the ongoing surveillance, training sessions, and emphasis on safe handling and traceability as Onam celebrations continue. Officials indicated adherence to planning measures to ensure safe consumption within four hours of preparation and proper storage if not immediately served.