I PERSONALLY APPRECIATE THE BOLD EFFORTS TAKEN BY THE MAHARASTRA CADRE IAS OFFICER TUKARAM MUNDE,HE WAS TRANSFERED FREQUENTLY BY THE DEPARTMENT FOR SHOWING HONESTY LIKE THE THEN BOMBAY MUNICIPAL DEPUTY COMMISSIONER OF THE DEMOLITIONS WING SHRI G.R. KHAIRNAR OF B .M .C MUMBAI WHO FREQUENTLY USED TO PERSONALLY SUPERVISE THE DEMOLITIONS OF ALL BUILDINGS BELONGING TO MAFIA DONS OF MUMBAI AND HE WAS VERY ACTIVE IN HIS WORK DURING THE YEAR 1960 AND THE YEAR 1970 AND MANY PEOPLE RESPECTED HIM,NOW SEE TUKARAM MUNDE IS ALSO A VERY HONEST AND ACTIVE IAS CADRE OFFICER DEPUTED TO KEEP CHECK ON ALL THE RESTAURANTS AND FIVE STAR HOTELS OF MAHARASHTRA IF THE FOOD IS OF SUB STANDARD QUALITY AND FOOD QUALITY IS FOUND TO BE DETIORATED AND STALE THE HOTEL LICENCE IS CANCELLED,NOW MY SUGGESTIONS ARE THE GENERAL PUBLIC WILL SUBMIT THE FOOD STUFFS OF ANY HOTELS IN ANY FORM AND SUBMIT THE SAME WITH ORIGINAL CASH RECEIPTS TO RELIABLE QUALITY CONTROL LABORATORIES IN 4 COPIES IN THE ENTIRE OF MAHARASHTRA STATE AUTHORISED QUALITY CONTROL LABORATORIES,THE FOOD STUFFS QUALITY CONTROL WILL BE CHECKED IN THE AUTHORISED QUALITY CONTROL LABORATORIES BY TUKARAM MUNDAYS AUTHORISED STAFF IN SEALED CONDITION BECAUSE IAS OFFICER TUKARAM MUNDE CANNOT PERSONALLY GO TO DIFFERENT LOCATIONS ALL OVER MAHARASHTRA STATE,SO ALL THE RESTAURANT PREMISES OF TOP HOTELS OF MUMBAI SUBMIT THE SEALED CONDITION FOOD IN THE CERTIFICASE OF FITNESS AND EDIBILITY BY THESE TUKARAM MUNDEYS TESTING LABORATORIES SITUATED AT DIFFERENT PLACES AND A REPORT WILL BE SUBMITTED TO THE CONCERNED COMPETENT AUTHORITIES FOR TAKING SERIOUS LEGAL ACTIONS WITHIN A TIME PERIOD OF ONLY TWO WEEKS,THUS THE LEGAL ACTION CAN BE TAKEN ON UNSCRUPULOUS HOTEL OWNERS WHO DO NOT ADHERE TO THE QUALITY PARAMETERES OF FOODSTUFFS SOLD BY THEM IN LOCAL MARKETS,THE FINAL REPORTS FROM THE TESTING LABORATORIES WILL MENTION WHETHER THE QUALITY PARAMETRES OF FOOD STUFFS SOLD BY THE HOTEL AND RESTAURANT OWNERS IN PACKAGES ARE FIT FOR HUMAN CONSUMPTION AS ALL THE QUALITY CONTROL PARAMETRES WERE PROPERLY ADHERED TO IN MAKING OF THEIR FOODSTUFFS IN CLEAN AND HYGENIC ENVIRONMENTS OF THE KITCHEN FOR THE GENERAL PUBLIC
