The Darker Side of Restaurants

As the pandemic eases up, a lot of people are flocking to restaurants in the hopes of easy food options and a fun time. However, given our current circumstances, it is important to consider the things that actually go into our food. From pani puris to salad, food is our primary sustenance and life-giving substance, so awareness and care are both critical when it comes to eating out. In an effort to promote cleaner, healthier food instead of cheap alternatives, here are some unhygienic practices by restaurants that you should pay attention to. Food colouring Most colourful foods- Rasmalai, brightly iced cakes, etc. contain food colour. The Red colour used in most Indian dishes is derived from coal tar and it is carcinogenic, meaning it is extremely harmful. Flavourings like saffron and strawberry are also substituted for a bright aesthetic rather than actual essence. Due to the scale most restaurants operate at, many foods can have dangerous adulterations in terrible kitchen conditions. Chemical colour is extremely durable, so your food may be in extremely unhygienic environments but still look just as appealing.

Reusing leftover food While high-end restaurants simply dispose of the excess buffet food, the mid-range and small-scale food houses reuse the food to increase the profit margin. They often reheat the food and add a layer of butter or cheese to make it look Instagrammable and delicious. It is suggested that leftover food should be avoided because, the leftover is put in the refrigerator with other foodstuffs, there are chances of cross-contamination with other foods that further increase the chances of developing illnesses.

Dirty ice cubes Because of the massive amounts of ice food companies need, most of the ice we drink is hauled across the city in massive iceboxes that carry tonnes of frozen water. This ice comes into contact with dirt from the road, unwashed hands, and dirty ice trays. The change in temperature that occurs during transport encourages bacterial growth and creates stagnant pools that could be breeding grounds for dengue-causing mosquitoes and could eventually lead to fungus and mold.

Unclean menus Many restaurants pass the same set of menus to thousands of customers everyday, without checking if they’re in good shape. Food particles get stuck on the pages and those are passed around through unsanitized hands, furthering the process of germ breeding. If menus are not cleaned or replaced on a regular basis, you could be holding the germs of multiple people before you without even realizing.

Improper storage Many restaurants have designated kitchens just for raw materials. However, because they are kitchens that not many people visit, they are often neglected and not taken proper care of. Rotting vegetables and fish could all be in the same fridge and you would never know. However, proper storage is essential to avoid contamination and foods must be separated into categories for storage. Spoiled raw materials are rarely disposed of on time, meaning a lot of the food eaten at restaurants has actually been sitting with rot.

Serving old food Restaurants put speed and productivity over all else. Sometimes, the food that comes to you is actually days old. While this is acceptable for frozen foods, it is greatly damaging in produce that can go stale. Specifically in bakeries and pastry shops. All the items you see on display have been made weeks before. When these shops run out of fresh items, they tend to serve the display pieces. Baked goods contain things like flour, eggs and butter- all of which are extremely bad for you if stale.

Eating out is supposed to be a fun experience, that’s relaxing and exciting. Falling sick and having issues with cleanliness is not an ideal situation for anybody. Restaurants will never give you the certainty that a home cooked meal can, but as long as you’re aware, staying safe and being responsible with what you eat where, you’ll be perfectly fine

Stay safe!

Maya Ribeiro

SHARP