PANAJI
Every meal served at a restaurant comes with an unspoken bargain. Diners trust that the kitchen they cannot see is as clean as the dining table before them. Yet, for many in Goa, that trust is accompanied by quiet doubt.
Customers say they often choose to take a chance when eating out. They notice restaurants sweeping floors, washing entrances, and wiping tables and chairs before opening for business or late after the day's rush. But what happens behind the kitchen door remains unknown.
Behind kitchen doors
“You can judge the dining area because it is visible. The kitchen is where the real test of hygiene lies, and customers have no way of knowing how food is actually prepared,” said Panaji resident Rhea Pinto.
“Whenever I walk into a restaurant, I first look around to see whether the place appears clean. But the kitchen is hidden from customers, so ultimately you just hope the food has been prepared hygienically,” another regular restaurant-goer, Prathamesh, said.
The concerns are not limited to large establishments. At several roadside eateries and snack counters, stained curtains, grimy wiping cloths and uncovered bhajias, samosas and other fried snacks left exposed after being lifted from hot oil are sights that customers say they have learnt to ignore.
“You see food lying uncovered, flies hovering around and the same cloth being used repeatedly to wipe surfaces. Still, people buy because the food tastes good or the place is popular,” local Prakash Naik said.
Hidden hygiene risks
For diners, the bigger uncertainty is what cannot be seen. Was the leafy vegetable washed thoroughly? Were insects removed? Were vegetables peeled and handled on clean surfaces? By the time the curry reaches the table, there is no way for a customer to know.
These questions have gained prominence after food safety authorities in Maharashtra and Karnataka intensified inspections following complaints over unhygienic practices at eateries and restaurants. Reputed hotels, resorts, warehouses and even stores have been raided and sealed.
Demand for checks
The spotlight has also turned towards food businesses in Goa, although the Food and Drugs Administration's current drive is largely focused on checking the quality of sweets, dry snacks and packaged food ahead of Independence Day and the festive season.
Several consumers believe the enforcement should go further.
“At least sample tests of sweets should be conducted by the FDA officials before they are sold at the counters. But routine inspections inside restaurant kitchens would inspire greater confidence. Clean tables alone do not guarantee clean cooking,” office-goer Wilma Diniz said.
