I recently visited the Mapusa branch of a well-established chain of chicken shops and was rudely shocked by the unhygienic conditions there. Flies covered every surface, including the wires and fans, prompting serious concerns about whether the establishment disinfects its surfaces and equipment after processing raw chicken—one of the riskiest meats in terms of contamination.
While authorities like the Health Department and the Food and Drugs Administration often target small eateries and vendors, why are such larger establishments not kept under stringent checks as well? Meat shops equipped with stainless steel surfaces are relatively easy to keep clean and spotless, leaving no excuse for a big brand to operate in such unsanitary conditions.
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The same flies that land on the raw chicken also settle on the bread, other snacks, and the shop’s counters, significantly raising the risk of communicable diseases. I had no choice but to walk out without purchasing anything, as I could not trust the safety of the products offered.
Authorities need to conduct regular inspections and raids on such establishments to ensure that they comply with proper standard operating procedures (SOPs) and control fly infestations effectively. Public health must not be compromised, particularly by reputed chains that are expected to uphold higher standards of cleanliness and hygiene.
