Hyderabad’s 140-year-old Nizam Club is Operating Without FSSAI Licence.

Commissioner of Food Safety for Telangana task force teams found major food safety violations, including lack FSSAI licence, during an inspection at the 140-year-old Nizam Club in Hyderabad on Tuesday.

Under Mahbub Ali Khan, Hyderabad’s sixth Nizam, the club was founded in 1884.

Violations Found At The Club

Many violations at the club have been found by the task team.

No FSSAI License: In the beginning, it was discovered that it was running its food business without a current FSSAI license. Furthermore, a few of the the pre requisite records were not available.

Pre requisite Unavailability: These include Water Analysis Reports for the RO water used in food preparation, Pest Control Records for the property, and Medical Fitness Certificates for its food handlers.

Unhygienic Condition: Alarming hygienic failings were found during the inspection, including a live cockroach infestation in the kitchen. Dustbins without proper lids were also observed, contributing to the overall unhygienic conditions, according to the official.

Water Leakage: The space right above the grinding area had water leaking from the ceiling, and there were also damaged refrigerator doors with rusty joints visible.

Improper Labelling: The food goods in storage were covered, however their labels were not properly placed. A department official also reported that they saw water stagnation and clogged drains on the property.

Synthetic Colours: There were also synthetic food coloring found in the kitchen. The FBO admitted to using them in Chinese cuisine when questioned, and the officials threw the things away right away.

Cosmetic Rose water: In the storage facility, authorities also discovered cosmetic rose water, which they suspect is used to make pudding.The employees were told to use only food-grade rose water going forward, and the officials immediately threw it out.

Beetle Infestation: Food safety was further threatened when beetle infestations were discovered in the facility’s wheat flour and urad dal storage.

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