As the Onam season approaches, food safety becomes a top priority for the Kerala state government, with 45 special squads assigned to inspect catering units, hotels, and eateries. These teams monitor the quality of essential items like oils, payasam mixes, ghee, vegetables, pulses, and fruits. If you’re planning to skip the kitchen this Onam and indulge in a ready-to-eat sadya, there are key steps to ensure that the meal you receive is safe, fresh, and hygienic.
First, always order from a reputable and trusted eatery. Before placing your order, check reviews and recommendations to verify the establishment’s adherence to hygiene standards. Additionally, ensure that the banana leaf provided is clean; washing it thoroughly before use will help remove any residual stains or dirt.
When your meal arrives, examine the quality of the rice and curries. You can ask the restaurant about the preparation time to confirm the dishes were made fresh. Check that the containers are clean and suitable for preventing spoilage. The rice should be dry, not soggy, and free from any off-smells or discoloration. It’s also important to confirm that proper temperature control was maintained during delivery to keep the food safe to eat.
Finally, be cautious about potential allergens. Some dishes may contain nuts, legumes, seeds, spices, or dairy products that can trigger allergic reactions. Be sure to communicate with the caterer in advance and ask if any ingredients that you are allergic to are part of the sadya.
