Hyderabad: The health department of the GHMC says meat is not being stored at the correct temperature in hotels and restaurants in the city. The GHMC has set temperature limits and storage standards for commercial storage of meat, and restaurants that do not follow these requirements can be booked under the Food Safety and Standards Act. This is good advice for households to follow too.

A senior health officer from the GHMC’s veterinary wing says that hotels and other catering services must follow hygienic practices and there are a few simple rules that everyone should follow. Like, for example, ensuring that cooked products that are frozen and are then thawed before eating should not be frozen again. They can be kept at 3ºC for not more than five days before being consumed.

“Sea food should be kept at less than 3ºC. Storage period between preparation and consumption should not be more than five days, including the days of cooking and consumption,” he said. The GHMC has set standards with regard to storage, re-heating and the temperature to be maintained for meat and fish products.