In the present study, assessment of food hygiene and food safety of catering establishment

across Delhi was done. The research study was done in 44 catering establishments i.e. 14 Quick
Service Restaurants (QSRs) and 30 Full Service Restaurants (FSRs) across Delhi in two phases.
In first phase, perception and knowledge of employees regarding food safety was done. In
second phase, microbial quality of food served was assessed.

A questionnaire-cum-interview schedule was administered to 69 managers (34 QSRs; 34

FSRs). Majority of QSRs had more number of customers, attained FSSAI licence, got regular
pest control, conducted regular trainings than FSRs. Majority of the managers from QSRs
had better knowledge than those in FSRs. A knowledge questionnaire consisting of 30 close
ended questions was administered to 387 operational level employees (QSRs; FSRs) and the
responses were scored and categorized from good to poor. Majority of the employees scored
in average category. QSRs fared better than FSRs.

Food safety practices were assessed by administering an observational checklist on three

occasions. A score of 1 was given to each correct practice; composite scores were color-
coded. Gaps were observed in adequate receiving, storing, preparation and serving of food in
terms of temperature monitoring and maintenance, segregation of potentially high risk foods,
waste disposal and personal hygiene.

Microbial quality of 11 samples (5 food, 2 water, 1 hand, 1, uniform, 1 equipment and 1

swab) from 10 catering establishments were assessed on three occasions. Microbial
assessment of the samples collected verified this gap as majority of the food and swab samples
were found unsatisfactory. Bacillus cereus and Staphylococcus aureus was detected in majority
of samples. Salmonella spp. and E.coli was also present in significant number of samples. A
large number of water samples were also found unsatisfactory and confirmed presence of
E.coli. Catering establishments have a long was to assure food hygiene and food safety.