NEW DELHI—Abiding by the guidelines of BHOG (Blissful Hygienic Offering to God) project launched by the Food Safety and Standards Authority of India (FSSAI), the Delhi Sikh Gurdwara Management Committee has set food safety and hygiene standards for community kitchens of ten Sikh shrines on the procurement of ingredients.
It is pertinent to note here that about 1,00,000 devotees partake ‘langar’ in various Sikh shrines of Delhi including Gurdwara Rakab Ganj Sahib and Gurdwara Sees Ganj Sahib. On weekend this count exceeds 5,00,000.
Sharing the development with media, the DSGMC president S. Manjit Singh GK informed that the Desi ghee and edible oils purchased for use in ‘langar’ have been standardised and are tested for purity in government labs. He added that the payment to suppliers is made only after the lab reports are obtained.
GK further informed that vegetables are directly procured from Azadpur Mandi to ensure freshness and nutritional content, while fortified staple items rice, flour and milk are procured to make ‘prasad’ nutritious and wholesome. “Reverse osmosis (RO) plants have been set up to provide clean water for cooking. Even the training and adoption of hygienic practices by the food handlers is being closely monitored”, he added.
All ‘langar’ premises are cleaned twice a day and a non-profit group has been engaged for regular training and updating of the ‘langar’ staff and food handlers, the DSGMC chief said.
WaheGuru. Thank you for Guru Nanakjis Sacha Sauda for all of Humanity.