Dimapur, November 27 (MExN): Health & Family Welfare Department
Kohima prohibit the preparation, sale, exposure for sale of unsafe food
items, including imported foods during the annual weeklong celebration
of Hornbill Festival at the Heritage Village (Kisama) and the State
Capital Town scheduled from December 1 to 7, 2012.
This was stated in a press release issued by Directorate of Health & Family Welfare, Addl. Food Safety Commissioner, RF Lotha, in exercise of the powers conferred under section 30 of Food Safety and Standards Act, 2006 (FSSA) and in pursuance of Schedule 4(A) of Food Safety Regulations, 2011 the Commissioner and Secretary-cum-Commissioner of Food Safety to the Government of Nagaland.
Furthers, owners of hotels & restaurants at Kohima town, food and tea stalls at Kisama and street food vendors are directed to follow the given guidelines:
1. Utensils for preparing and serving food items should be kept in clean, sanitized conditions free from contaminant, dirt and dust.
2. Utensils containing food items intended for sale should have tight fitting lids / cover, free from the activity of insects and rodents.
3. Fast food / fast perishable food items (Meat, poultry, fish products, ethnic food items) are to be stored at a temperature of 60˚C or kept frozen at 5˚C or below.
4. Overnight perishable food items / fatty foods should not be reprocessed or sold.
5. Kitchen and eating places should be kept clean and in hygienic conditions: free from pest and rodents.
6. Ensure that workers should wear clean and proper clothing, apron, hand gloves ect.
7. Ensure that workers do not have infectious disease, open sores, cut ect.
8. Ensure that no smoking, chewing tobacco, pan masala, splitting ect in food preparation and serving place.
9. Provide toilets separately.
10. Avoid foul smell in toilet and surrounding area.
11. To clean toilets regularly with proper disinfection.
12. Packaged drinking water or only filtered drinking water should be provided.
13. Baked / Packaged food items should be properly labeled ie, with date of manufactured, best before, place of productions and ingredients added.
14. Serve food in clean and intact utensils or use disposal plates, cup ect.
15. Serve hot foods hot, cold foods cold.
16. Use separate waste bins for bio degradable and non-degradable.
The general public is also requested to check the label and quality properly before purchase. Non-compliance to this notification would be an offence punishable and penalized under section 55 of FSS Act, 2006.
This was stated in a press release issued by Directorate of Health & Family Welfare, Addl. Food Safety Commissioner, RF Lotha, in exercise of the powers conferred under section 30 of Food Safety and Standards Act, 2006 (FSSA) and in pursuance of Schedule 4(A) of Food Safety Regulations, 2011 the Commissioner and Secretary-cum-Commissioner of Food Safety to the Government of Nagaland.
Furthers, owners of hotels & restaurants at Kohima town, food and tea stalls at Kisama and street food vendors are directed to follow the given guidelines:
1. Utensils for preparing and serving food items should be kept in clean, sanitized conditions free from contaminant, dirt and dust.
2. Utensils containing food items intended for sale should have tight fitting lids / cover, free from the activity of insects and rodents.
3. Fast food / fast perishable food items (Meat, poultry, fish products, ethnic food items) are to be stored at a temperature of 60˚C or kept frozen at 5˚C or below.
4. Overnight perishable food items / fatty foods should not be reprocessed or sold.
5. Kitchen and eating places should be kept clean and in hygienic conditions: free from pest and rodents.
6. Ensure that workers should wear clean and proper clothing, apron, hand gloves ect.
7. Ensure that workers do not have infectious disease, open sores, cut ect.
8. Ensure that no smoking, chewing tobacco, pan masala, splitting ect in food preparation and serving place.
9. Provide toilets separately.
10. Avoid foul smell in toilet and surrounding area.
11. To clean toilets regularly with proper disinfection.
12. Packaged drinking water or only filtered drinking water should be provided.
13. Baked / Packaged food items should be properly labeled ie, with date of manufactured, best before, place of productions and ingredients added.
14. Serve food in clean and intact utensils or use disposal plates, cup ect.
15. Serve hot foods hot, cold foods cold.
16. Use separate waste bins for bio degradable and non-degradable.
The general public is also requested to check the label and quality properly before purchase. Non-compliance to this notification would be an offence punishable and penalized under section 55 of FSS Act, 2006.
diploma fire and safety course in distance education
ReplyDeletediploma fire and safety courses in distance education
safety courses in distance education
safety course in distance education
nebosh courses in chennai
nebosh safety courses in chennai