Food Storage practices in rainy season

Many more people fall sick during monsoon season due to food and water consumed.

FSSAI should post a list of good practices that must be followed by street vendors and create public awareness about same so people only eat out at places where they see such practices. Covering prepared food with cloth or jaali is one such practice yet even top mithai shops dont follow it. more  

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How FSSAI can help when we ourselves are not prepared to take proper care of our own health? The foods sold by the street vendors are prepared using cheapest quality of ingredients which are highly adulterated, prepared and sold in most unhygienic way and at dirty places surrounded by flies and other insects, the utensils are washed with most dirty water in which used tea cups were dipped several times and the vendors appearance is dirty & ugly but still we relish these foods ignoring all the factors injurious to health. We are not prepared to control ourselves but expect FSSAI teach the vendors good practices! Similarly, sweet shop keepers stake all their products on the top of the racks/show cases and leave them open for the flies and other insects and to settle down the dust from the streets. The sales persons never wear hand gloves and lift the sweet items with their dirty naked hands. There is hardly any customers who objects to these irregularities and purchase such items without bothering for anything. Is it really hard for us to compel the shop keepers to take appropriate care for cleanliness and hygiene? Unless and until the consumers themselves take care of themselves and become cautious about health & hygiene, no government agencies would be helpful. more  
Let us first try to understand that our digestion is not as good in Rainy season as is in other seasons. It is due to accumulationof thewater becoming ground for breeding for flies, mosquitoes & so many other insects. Their bite can cause some or the other problem. Due to water everywhere humidity becomes more resulting in formation of fungus thereby spoiling the food products. Due to rainy season twmperature becomes less the things become spongy & their shelf life becomes less. For preventing these all problems the stagnant water should be removed, ponds should be filled, oil should be sprayed on stagnant water. Dehumidifiers should be used in the sweet shops. Also room.temperature should be adjusted above 25degrees C. Liquid phenyl should be used. Hand Gloves & sterilised equipments & appliances should be used. Open cut fruits & vegatables should not be used. Sieves & nets should be used to cover.the items. UV Chambers should be used in the Hotels/Restaurants/Guest Houses. more  
Let us encourage food vendors to : 1. Be enterprenuers. 2. Have PAN cards, Aadhaar cards, and pay taxes. 3. Take loans and develop business , with minimum documentation, harassments, threats, web enabled registration and help generate employment 4. Wear plastic gloves while handling food articles / steel tongs 5. Attend training on management, food handling 6. Keep the place around their stall clean using a bucket of water after they close their business, clear the litter and drop in nearby dustbins 7. Carry their own dustbins. more  
Let the Food Inspectors have frequent field visit and inspection of street vendors. more  
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