Restaurants across Mumbai are launching a major upgrade to kitchen hygiene by placing detailed time and expiry labels on all sauce bottles and condiment containers.
This transparent shift follows an intensive Maharashtra FDA enforcement drive led by Commissioner Tukaram Mundhe. Kitchen staff now record exact preparation and opening times to guarantee that only fresh food reaches consumers.
This transformation, rapidly becoming known across the industry as the ” Mundhe Effect” ” has successfully turned routine kitchen tasks into critical safety protocols. By replacing guesswork with precise timestamps, the initiative ensures that food safety is treated as a fundamental right rather than a matter of chance.
News Edit KV Raman
