Hyderabad's Hospital Kitchens Under Fire: A Crisis of Cleanliness for Patients

In a deeply concerning expose, the Telangana Food Safety Task Force has lifted the lid on a shocking state of affairs within the diet kitchens of Hyderabad's most prominent government hospitals. What was meant to be a source of nourishing food for vulnerable patients has been revealed as a breeding ground for unhygienic practices, expired ingredients, and blatant disregard for critical food safety standards.

These alarming findings have sent ripples of concern across the city, questioning the very essence of patient care.

During their recent, unannounced inspections, the task force delved into the operations of kitchens serving Gandhi Hospital, Osmania General Hospital (OGH), Niloufer Hospital for Women and Children, and the MNJ Institute of Oncology.

The picture they painted was grim, highlighting a systemic failure to uphold basic health and hygiene protocols.

One of the most glaring violations across multiple institutions was the absence of proper FSSAI licenses or registration. Gandhi Hospital, Niloufer Hospital, and the MNJ Institute of Oncology were all found operating without the mandatory permits, a fundamental requirement for any food establishment.

This immediately raises questions about oversight and accountability.

The inspections also uncovered a disturbing reliance on expired food products. At Gandhi Hospital, investigators found pickles and spices long past their use-by dates, while OGH’s kitchen was storing expired masala powders.

Serving such items to recovering patients, whose immune systems are often compromised, poses a significant and avoidable health risk.

Physical premises were another major point of contention. Gandhi Hospital's kitchen was a stark example of neglect, featuring open drainage systems, evidence of pest infestations, and overall dirty premises.

Similar issues of broken tiles and unkempt environments plagued Niloufer Hospital and the MNJ Institute of Oncology. These conditions are a recipe for contamination, attracting pests and pathogens that can easily compromise food safety.

Further compounding the problem was the abysmal state of waste management at Gandhi Hospital, a critical aspect of hygiene that was evidently ignored.

The lack of medical fitness certificates for food handlers at Gandhi Hospital and the absence of pest control records throughout several facilities underscored a broader systemic negligence. At the MNJ Institute of Oncology, cooks were observed handling food with bare hands, a practice strictly forbidden in professional food preparation due to the high risk of cross-contamination.

Storage practices were equally alarming.

Niloufer Hospital’s kitchen, specifically, was found storing raw meat alongside ready-to-eat food, a cardinal sin in food safety that dramatically increases the risk of bacterial transfer. At OGH, masala powders were stored in unhygienic conditions, inviting contamination.

The investigation also brought to light that dietary contractors for all inspected hospitals were supplying food not manufactured on-site.

While this practice isn't inherently problematic, it necessitates stringent checks on the contractor's facilities and adherence to safety standards, which appeared to be lacking.

In response to these grave findings, improvement notices have been swiftly issued to the offending kitchens. Furthermore, legal actions have been initiated by FSSAI designated officers, signaling a serious commitment to rectify these deficiencies.

The Telangana Food Safety Task Force’s diligent efforts serve as a crucial reminder that food safety in healthcare settings is paramount and non-negotiable. It is hoped that these interventions will lead to immediate and lasting changes, ensuring that patients receive not just treatment, but also safe and wholesome nutrition during their recovery.