A Judicial Magistrate Court here imposed a fine of Rs. 5,000 on a hotelier, M. Suresh Kumar, for using cashew nut containing live and dead insects for making “salna” (curry) for parotta.
A statement from the Food Safety Officer, Sattur municipality, S. Narayanan, said that the Judicial Magistrate II, V. Geetha, also ordered his sentence till rising of the court on Friday.
During a surprise raid in hotels in the town on October 30, 2015, the Officer found that the cashew nuts kept in the hotel for preparing salna were discoloured and found to have mustiness.
Sample of cashew nuts was sent to Food Analysis Laboratory in Palayamkottai. The report confirmed that the sample contained live and dead insects.
Based on a proposal by Food Safety Department Designated Officer, W. Salodeesan, the Commissioner of Food Safety, P. Amutha, gave the prosecution sanction against the hotelier.
