Uniform procedure for checking the quality of prasadam, likely food for major temples

The state government, in association with the Food Safety and Standards Authority of India, would finalize these procedures (SOPs), an official said on Friday.

Food safety authorities stress the need for quality control of ingredients like raw rice, cooking oils, dal, ghee, etc. at the time of purchase. Its proper storage is also important. There should also be controls on the preparation of food for the devotees at the Nitya Annadanam or Annadanam premises, and on the preparation of prasadam like laddu. This would help in avoiding the use of adulterated or substandard ingredients which cause trouble to the devotees.

Meanwhile, food safety authorities inspected major temples with facilities like kitchen for preparing and serving food in the form of Annadanam and prasadam, at Srikalahasti, Annavaram, Dwaraka Tirumala, Vijayawada and Srisailam. They collected samples of cooking oil, tamarind, chilli powder, salt, cooked food and prasadam.

About 20 samples from the five temples were sent to the Hyderabad food laboratory for analysis.

Joint Controller of Food Safety Poornachandra Rao said, “There is a proposal to develop SOPs for food preparation in temples. We are inspecting temples to check the quality of food and prasadam and will initiate action when we receive the laboratory reports”.