Karnataka’s Food-Safety Drive: What the August 2026 Advisories Mean for Food Businesses

The Commissioner, Food Safety and Drug Administration (FDA), Government of Karnataka, has issued two advisories in August 2026 tightening food safety, hygiene and sanitation compliance across the State. Advisory No. HFW/FSSA/ENF/ /2026-27, dated August 11, 2026, sets out food safety and hygiene requirements for hotels, dhabas and other food service establishments, while Advisory No. HFW/FDA/ENF/ /2026-27, dated August 20, 2026, directs all Food Business Operators (FBOs) to mandatorily comply with a broader set of measures. Both record non-compliance observed during recent state-level inspection drives and state that the directions are issued in the interest of public health.

The directions operate within the framework of the Food Safety and Standards Act, 2006 and the rules and regulations made under it, including the applicable Regulations of 2011, which govern the licensing, registration and conduct of food businesses in India. The advisories form part of the department’s continuing enforcement action following inspections of food establishments across Karnataka.

Key Measures Across the Two Advisories

• Licences: Every FBO must hold a valid FSSAI licence or registration and meet its conditions; food service establishments must display the licence prominently and report any change in processes to the authorities.
• Quality and raw materials: Only safe, wholesome food may be sold; raw materials must come from reliable, approved sources, be stored covered at appropriate temperatures, and be checked for quality, batch number and expiry, with testing where required.
• Cooking, temperature and separation: Food must be thoroughly cooked and held at prescribed temperatures i.e. hot above 60°C, cold below 5°C, chilled below 4°C and frozen at –18°C and separate chopping boards, knives and utensils used for vegetarian and non-vegetarian food.
• Disposal of expired food: Expired, spoiled or unfit products must be segregated and disposed of immediately, and unsafe artificial colours or unauthorised additives must not be used.
• Premises and equipment: Kitchens, floors, walls and ceilings must be clean and in good repair — free of peeling paint, cracks and exposed wiring — with separate sinks for raw food and utensils.
• Pest control: Measures must prevent insects, flies, cockroaches and rodents, with regular treatment through authorised providers, records maintained, and mesh screens or air curtains on windows and doors where needed.
• Personal hygiene, health and training: Food handlers must wear clean uniforms, head covers and protective clothing, wash their hands, hold valid medical fitness records and be trained; a FoSTaC-trained Food Safety Supervisor must be deployed at food service establishments.
• Safe water and ice: Only safe, potable water, tested regularly, may be used for preparation and ice; establishments must also give customers free drinking water and hot water facilities.
• Customer amenities: Customers must be given free access to clean, sanitary toilets with water, soap and hand-washing facilities.
• Transportation: Vehicles carrying food must be clean, used only for food, and maintain the required temperature until delivery, with packaged items kept sealed.
• Labelling, waste and cooking oil: Packaged food must carry all mandatory FSSAI labelling with no misleading claims; food waste must be collected in covered bins away from preparation areas; and used cooking oil disposed of only through authorised channels.
• Records and documentation: Food businesses must maintain records of procurement, receipt and storage of food, temperature control, cleaning and sanitisation, pest control, staff training and medical fitness, and water testing, together with any other applicable records, and produce them for inspection on demand.

The August 20 advisory requires all deficiencies identified during the inspection drive to be rectified within 15 (fifteen) days from the date of issuance i.e., by around September 4, 2026, after which the concerned Food Safety Officers will carry out a re-inspection. Operators must also maintain the prescribed records and extend full cooperation during inspections. Both advisories state that, where deficiencies are not rectified or violations persist, appropriate legal action will be initiated under the Food Safety and Standards Act, 2006 and the applicable Regulations, 2011.

A penalty of ₹25,000 has already been imposed by the Bengaluru North City corporation on quick-commerce company Zepto for alleged failure to maintain cleanliness at its premises, indicating that cleanliness and waste-management requirements are also attracting enforcement attention.