Dehradun (Uttarakhand): In response to the controversy surrounding the prasad distributed at the Tirupati temple in Andhra Pradesh, the Uttarakhand government is proactively implementing measures to prevent similar incidents in all temples in the state, including the Char Dham.

The state, often called Devbhoomi, welcomes millions of pilgrims every year. To protect devotees' health and faith, food safety and purity are priorities.

According to Culture Minister Satpal Maharaj, the prasad offered in the temples will undergo lab testing to ensure its purity.

He mentioned that in addition to the Char Dham, the prasad from other renowned temples will undergo lab testing.

He further explained "To protect the integrity of the Prasad, regular checks will be conducted on temple kitchens, ingredients, and food preparation. Periodic testing will ensure the absence of adulteration, maintaining the trust and well-being of devotees."

Meanwhile, the Union Health Ministry has issued a show cause notice to AR Dairy Food Private Ltd for not meeting FSSAI standards while supplying "Ghee" to Tirumala Tirupati Devasthanams (TTD).

Ajendra Ajay, the chief of the Badrinath-Kedarnath Temple Committee (BKTC), recently met with state officials to discuss concerns about maintaining the purity and dignity of the bhog-prasad system across all temples under BKTC's jurisdiction, including Badrinath and Kedarnath Dhams.

Ajay emphasized that ensuring the quality of bhog and prasad used in the temples will be a top priority, and strict monitoring will be conducted regularly.

The meeting included high-ranking officials from the Food Safety and Drug Administration and the temple committees. They talked about the quality, storage, and sourcing of food items used for prasad in temples.

Vijay Prasad Thapliyal, the chief executive officer of BKTC, mentioned that dry items used for prasad in Badrinath and Kedarnath are mainly donated by devotees. He emphasized the need for donors to provide high-quality items for the bhog.

The Deputy Commissioner of Food Safety, G C Kandwal, emphasized the need to create a standard operating procedure (SOP) for the donation and purchase of food items used for bhog-prasad.

Kandwal suggested that it is important to check the food licenses of suppliers and ensure that the manufacturing and expiry dates of food products are verified. Additionally, he highlighted the importance of maintaining proper storage conditions for food.

The state is also planning to establish standards for food storage in temples, particularly for ingredients such as spices, oil, and ghee. There will be increased vigilance in verifying the authenticity of the Food Safety and Standards Authority of India (FSSAI) and Agmark licenses for institutions that supply these items.

(Input from various sources)

Rehash/Simran Sethi/MSM