Eating out is often about indulgence. We choose the dish we are craving, visit a restaurant we have been wanting to try and rarely stop to think about what happens behind the kitchen door. But according to Maharashtra Food and Drug Administration Commissioner and IAS officer Tukaram Mundhe, there are a few basic checks that can make eating outside safer. Mundhe, known for his strict and no-nonsense approach to food safety, has recently stepped up inspections of restaurants, eateries and food businesses across Maharashtra. The FDA under his leadership has been focusing on hygiene, food handling, licensing and compliance, with inspections uncovering concerns such as unhygienic kitchens, pest infestations, poor food handling and unlicensed operations. In a recent discussion on eating out safely, Mundhe highlighted four simple points that consumers should keep in mind. They are not about giving up restaurant food altogether, but about being a little more mindful about what, where and how we eat.
1. Eat what is needed, not just what you desire
The first point is perhaps the simplest, yet one that most diners overlook. When we eat outside, we often order according to our cravings rather than what our body actually needs.A restaurant menu is designed to tempt you. Rich gravies, fried starters, oversized portions, desserts and sugary drinks can make it easy to keep ordering even after you are comfortably full. Mundhe’s advice puts the focus back on moderation and need.This does not mean that eating out has to become a completely restrictive experience. Instead, the idea is to make conscious choices. If the meal is already heavy, you may not need an additional fried starter or a sugary beverage. Similarly, portion size matters. Ordering more simply because something looks appealing can result in overeating and unnecessary food waste.The broader message is that taste should not completely take over nutrition. Mundhe has also stressed that food should be viewed not merely through the lens of taste, but in terms of health, safety and standardisation.
2. Check cleanliness and sanitation
The second point is one every customer can observe before ordering. Look around.A restaurant does not have to look luxurious to be safe, but basic cleanliness should be non-negotiable. Check whether the dining area is reasonably clean, whether tables and serving equipment are maintained properly and whether the washroom and handwashing facilities appear hygienic.If the kitchen is visible, take note of its condition too. Dirty surfaces, overflowing bins, insects, poor ventilation or food being handled carelessly are all warning signs.Food safety guidelines from the Food Safety and Standards Authority of India recommend clean preparation areas, properly cleaned utensils, covered waste bins, adequate handwashing facilities and appropriate personal hygiene among food handlers.Mundhe has specifically emphasised kitchen hygiene, including pest control, separation of raw and cooked food and separation of vegetarian and non-vegetarian food.
3. Check whether the restaurant is registered and licensed
The third check is one customers rarely think about: whether the establishment is legally registered to operate as a food business. Before eating at a restaurant or food outlet, consumers can look for its FSSAI licence or registration details. Food businesses are required to have the appropriate FSSAI licence or registration, depending on the nature and scale of their operation. FSSAI’s own checklist for food businesses includes licence or registration as a basic regulatory requirement.This matters because a licence is not simply a piece of paperwork. It indicates that the establishment falls within the food safety regulatory system and is subject to applicable standards and inspections. If an outlet appears suspicious, refuses to provide basic information or operates in visibly poor conditions, customers should think twice before ordering.
4. Choose an age-appropriate diet
The fourth point brings the conversation back to the individual eating the food. What is suitable for one person may not necessarily be suitable for another, particularly when age is taken into account.Children, adults and older people can have very different nutritional requirements. A child’s meal, for instance, should not simply be a smaller version of an adult’s restaurant meal. Regularly replacing nutritious food with highly processed, excessively salty, sugary or fried options can make it harder to maintain a balanced diet.This is particularly relevant when eating out as a family. Parents may want to consider whether a child’s meal contains something nutritious alongside the occasional treat, rather than allowing every outing to revolve around fast food or desserts.The same principle applies to older adults, who may need meals that are easier to digest and better suited to their individual dietary requirements.
Eating out safely starts with the customer
Mundhe’s four-point approach is ultimately less about avoiding restaurants and more about becoming a more informed consumer. Taste matters, but it should sit alongside nutrition, hygiene and food safety.A clean dining space, a compliant food business, sensible portions and food appropriate for the person eating it can go a long way towards making an ordinary restaurant meal safer. And as Maharashtra’s ongoing food safety crackdown shows, responsibility does not rest only with restaurants. Customers, too, can play a role by noticing red flags, asking questions and making more conscious choices.