The Consumer Council of Fiji has reiterated the importance of transparency in food preparation practices, warning that methods which may conflict with consumers’ religious and cultural beliefs must be clearly disclosed by restaurant operators.
The Council said the issue has recently come under scrutiny following information received regarding food preparation methods at DMC, a popular fast-food chain with multiple outlets across the country.
Concerns were raised about the frying of beef patties and non-meat items, such as fries, in the same cooking oil — a practice that may render certain products unsuitable for consumers who do not eat beef for religious or cultural reasons.
Following discussions with the Consumer Council, DMC management has advised that it will take steps to address the concerns.
These include implementing clearer disclosures at its outlets about current food preparation practices and reviewing operational processes, with a view to separating cooking methods where feasible.
The Consumer Council welcomed the response, describing it as a positive and responsible move aimed at ensuring consumers are better informed and able to make choices aligned with their beliefs and preferences.
Chief Executive Officer Seema Shandil said the Council’s primary concern is transparency and consumer choice.
“Our role is not to dictate what businesses sell, but to ensure consumers are given clear and accurate information,” Ms Shandil said.
“Where food preparation practices may affect a consumer’s religious or cultural choices, disclosure is essential. We welcome efforts by businesses to improve their practices and to be upfront with consumers.”
Ms Shandil stressed that the issue is not unique to one operator, noting that similar practices may exist across the food service sector.
DMC was referenced in this instance, she said, because a specific tip-off was received and the chain serves a large number of consumers nationwide.
She added that disclosure should be treated as the minimum standard across the industry.
“In a culturally diverse country like Fiji, being transparent about food preparation practices is not optional. All restaurant operators are strongly encouraged to review their processes, disclose where necessary, and take corrective action proactively, rather than waiting for complaints.”
