Feb 4, 2015

Solutions to GMP-GHP Compliance in Snack Food Industry..!!

Introduction: 
Snack is a type of food not normally eaten as a main meal such as breakfast, lunch or dinner but to mitigate hunger between these meals. Snack may also be consumed between meals purely for the enjoyment of its taste. Traditionally snacks were prepared from leftovers or ingredients easily available at home and included sandwiches, nuts, fruits etc. More recently, because of the popularity of such foods packaged snack food is a big business. Snack foods are made so they are portable, quick and satisfying. They have become more appealing than prepared foods and contain tempting, flavourful ingredients. 
People used to eat wafers and popcorn mostly at cinemas. More recently considerable western influence has been seen with the influx of a variety of snacks including potato and corn chips variants and other salty snacks, cookies, candies, doughnuts etc. The Indian snacks have also grown and the industry is showing a very high rate of growth. The variety is almost mind - boggling with specialties from all regions, which have gained national acceptance. It is one of the major segments of the packaged food division, which comes under the broad category consumer foods. 
Snacks are typically prepared commercially in large quantities by continuous processes; they are usually seasoned with salt, spices and often with additional flavorings. Though there is no specific regulation pertaining to snacks, quality & food safety standards laid by FSSAI has to be followed by the industry players. 
Different Types of Snack Foods 
Potato chips or sticks are the most popular among the snack foods and dominate markets almost everywhere. There are many variations due to the innovative shapes and size (including stackable) of the final product along with a large number of flavours including cheese, onion, barbeque, pepper, tomato, garlic, paprika and a long list of other flavours. 
Corn chips, tortilla etc. are becoming significant portion of snack foods consumed. Corn is a versatile material that can be used alone or added to other ingredients including potato, rice, wheat etc. While potato chips are fragile and are easily broken, corn chips are sturdy. 
Extrusion technology gave a phenomenal boost to the snack food industry by increasing the possibility of new shapes and sizes and textures using various raw materials several folds. These snacks may be either ready to eat or ready to fry or bake and consume. 
Possibility of cooking while extruding and due to expanded products there is a possibility of having less oil or fat in the product that could be ready to eat. Also various flavours could be incorporated into the dough to be extruded so there is ease in processing. 
Bakery products like biscuits, cookies, cakes and pastries, wafer type products, cream filled biscuits, doughnuts etc. with their multitude of variations have been another large section of snack food industry. Chocolate and sugar based products also comprise a huge market with products including candy bars, various specialty chocolates, cereal based products coated with and those that are healthy granola bars and a large number in between. 
GMP-GHP implementation is a mandatory requirement to be complied with. Good hygiene practices need to be religiously adhered every time to comply with the regulation & to ensure the consumer safety. Following are some of the requirements which needs attention & shall be in place. FBO (Food Business Operator) shall take this on priority & initiate the process approach to set standard. We help industry to set the processes & assure the continual implementation of the compliance through the process of training of the team & through periodic verification. 
Cleaning & Sanitation: 
Cleaning is the process to remove floor dust, grease, dirt, stains and odors from all surfaces, fixtures (i.e. benches and sinks), utensils and equipment by using detergent and potable water. 
Detergent used for cleaning is soap in a liquid form that attracts and washes away grease, dirt and debris from the surface. Detergents do not kill bacteria. 
Sanitizing is the process of killing food poisoning micro-organism and is achieved by using heat and/or chemicals. Sanitizers are chemicals that are used after detergents and they kill and reduce the number of microorganisms and spores. 
A thorough understanding is necessary for use of various types of cleaning and sanitizing compounds, and their interactions with food matter, with each other and with equipment, with walls & surfaces. Adequate supply of potable water along with adequate cleaning equipments is necessary for effective cleaning. Vacuum pump, cleaning agents, sanitizing agents should be used appropriately to clean and sanitize the process area & equipments. Cleaning frequency & standard operating procedures shall be well defined for every equipment and area. 
Process Area: 
Structures within process area should be soundly built with durable materials and easy to maintain, clean and where necessary, able to be disinfected. Since flour dust spreads easily everywhere therefore regular cleaning is very important in process area. The surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect.
Walls and partitions should have a smooth surface up to a height appropriate to the operation
Ceilings and overhead fixtures should be constructed and finished to minimize the accumulation of dirt, condensation, and the shedding of particles
Windows to be fitted with removable and cleanable insect-proof screens
Doors should have smooth, non-absorbent surfaces, and shall be easy to clean
Equipment: 
Process equipment of snack food industry like dough mixers, conveyors, rounders, dough dividers, racks, proofing equipments, oven, rollers, slicers, extruders and sifters shall be located, designed and fabricated from non-corrosive metals so that it permits necessary cleaning and facilitates good hygiene practices. Contact surfaces of equipment need to be kept clean and wherever necessary, shall be disinfected. 
Cleaning and sanitation program for all the equipments & area shall include:
Frequency of cleaning: Frequency of cleaning depends on part of equipments. If it is in direct contact of food material then it needs to be cleaned after use or after every session.
Bench surfaces & utensils needs frequent cleaning and sanitization
Cleaning tools to be used: Specialized tools are required for certain equipment cleaning. Dough mixers need to be flushed and then cleaned with an alkaline cleaner that contains an emulsifier to ensure that the fat will be removed.
Cleaning Agents: Detergents, alkaline cleaner (Sodium Carbonate, Sodium Hydroxide) and acid cleaner (Hydrochloric acid, Acetic acid) are used for cleaning. Recently stream cleaners are used for hygienic cleaning of equipments like dough mixer, conveyer belt, bench tops, tray holder belts with superheated dry steam at up to 190°C.
Training: Employees need to understand the risks involved if the process area is not cleaned regularly and properly. They must be given training (to enable them to carry out Good Hygiene Practices), time and resources.
Storage: 
Adequate facilities for the storage of raw materials like flour, salt, sugar, seasonings, spices, other ingredients, non-food chemicals (e.g. cleaning materials, lubricants, fuels) and finished goods to be provided and shall be identifiable. It shall have provisions to
  • Permit adequate maintenance and cleaning;
  • Avoid pest access and harbourage;
  • Enable product to be effectively protected from contamination during storage; and where necessary, provide an environment which minimizes its deterioration (e.g. by temperature and humidity control).
  • Have screened ventilations
  • Have water storage tanks which shall be cleaned periodically.
Housekeeping: 
Housekeeping practices relate to a number of measures that deal with preventing the loss of raw materials, minimizing waste, conserving water, saving energy, and improving the company’s operational and organizational procedures. The implementation of these practices is relatively easy and fast. 
Recommended housekeeping practices
  • Follow safe work procedures and the requirements of the law.
  • Keep work areas, aisles clean.
  • Keep exits and entrances clear.
  • Keep floors clean, dry and in good condition.
  • Vacuum or wet sweep dusty areas frequently.
  • Stack and store items safely.
  • Store all work materials in approved, clearly labeled containers in designated storage areas only.
  • Use proper waste containers.
  • Keep sprinklers, fire alarms and fire extinguishers clear.
  • Clean up spills and leaks of any type quickly and properly.
  • Clean and store tools, items and equipment properly.
  • Fix or report broken or damaged tools, equipment, etc.
  • Keep lighting sources clean and clear.
  • Follow maintenance requirements.
Pest Control: 
Pest control is the process of minimizing or removing a wide range of undesirable insects and other pests from the premises
Birds, insects and rodents are potentially a major contamination problem in snack food industries
The production building, walls & ceilings should be appropriately designed to keep pest out & allow them to survive
Preventive pest control program and regular inspection for all areas of the site to be carried out to minimize pest infestation
Mixers, conveyor belts, packaging machines, walls etc. should be properly cleaned to prevent infestation outbreaks In many industries it is observed that it is the responsibility of the pest control agencies to control the activity of the pests and eradicate it in case of infestation. This is becoming a challenge for the food industries since they completely rely on the pest control agencies and nobody is appointed to monitor their activity & effectiveness thereof.
Personal hygiene: 
Personal hygiene refers to practices that aim at an individual’s cleanliness and grooming of his own self. It aims to prevent product contamination & maintain a high standard of personal hygiene and cleanliness People engaged in food handling activities should refrain from behavior which could result in contamination of the product, for example:
Spitting
  • chewing tobacco
  • smoking
  • sneezing or coughing over unprotected food
Personal belongings such as jewellery, watches, pins or other items should not be worn or brought into processing areas if they pose a threat to the safety and suitability of the products Food handler shall wear clean protective clothing, head cap, mask, gloves & foot wear. They must wash their hands thoroughly with soap and water and dry it properly by towel or hand drier. 
Hands shall be washed after:
  • Toilet use
  • Handling raw material
  • Handling garbage
  • Touching your ears, nose, mouth or other parts of the body
  • After every break
Food handlers must not work when they are suffering from contagious disease or illnesses which are likely to be transmitted through food. These include gastroenteritis, hepatitis A and hepatitis E or Cuts, other skin infections and wounds. Everyone working in a food premises should be encouraged and trained in safe food handling activities. 
However, it is quite often observed that all the above mentioned requirements for personal hygiene are challenging aspect across the industry due to frequently changing manpower, care free attitude of the food handlers and lack of understanding towards its consequences on food safety aspects. 
The food business operator must seek assistance of the Food Safety Expert to standardize the requirements & train food handlers in personal hygiene to overcome their casual approach towards good hygiene practices. 
Maintenance: 
Maintenance is the work that is carried out to preserve an asset or equipment (such as a roof, floor or a baking oven, mixer), in order to enable its continued use and function, above a minimum acceptable level of performance. After maintenance of the equipment is completed, the product contact surfaces of equipments shall be cleaned and sanitized & product which was processed during that duration may be required to be reprocessed or checked for quality to get safe finished good. 
Preventive maintenance is performed at regular intervals at defined frequency, expected equipment life spans and failure patterns while breakdown maintenance is intentionally withheld until an asset stops working. 
Maintenance activity should as a minimum cover the following aspects:
  • Regular inspection, maintenance, replacement/ repair of damaged equipment.
  • Procedure for reporting damage.
  • Procedures for in-house or contract engineers detailing precautions to be taken.
  • Thorough cleaning after maintenance.
  • Inspection prior to production
Other Requirements of Snack Food Industry:
  • All personnel engaged in snack food industry should be aware of their role and responsibility and trained from food safety professionals related to good hygienic practices (GHP) and good manufacturing practices (GMP).
  • Waste material shall be removed at regular frequency to avoid contamination of the finished goods or potable water. Waste storage bins should be cleaned daily.
  • Monitoring and verification of cleanliness and hygiene of transportation vehicles is necessary. Process controls like adequate temperature and humidity are necessary & shall be maintained to prevent the growth of pathogenic or spoilage microorganisms.
  • Cleaning procedures shall be validated when cleaning is required during product change over from one allergen to another or to a non-allergen-containing ingredient.
  • Traceability of the products manufactured right from receiving of raw materials to dispatch to point of sale should be well established to enable product recall during customer complaint.

‘Amway has withdrawn Bio C from market’

NAGPUR: Reacting to the Food and Drug Administration (FDA) in the state asking Amway Enterprises Ltd to recall or withdraw six of its products from market Jignesh Mehta, the Regional Corporate Communications and CSR Manager, West, Amway India claimed that the company had already withdrawn Bio C from market. He also claimed that the current Recommended Daily Allowance for Indian RDAI limit for Indians is much lower as compared to the WHO or international guidelines, which considers upper safe limits for any nutrient being used in any product.
The FDA has issued the warning to Amway due to objections raised by the product approval committee of the Food Safety and Standards of India (FSSAI). Amway, he said, has updated the product labels indicating the dosage as per RDA for Nutrilite Cal Mag D and Nutrilite Natural B and these products. The old labelled stock of Nutrilite Cal Mag D and Nutrilite Natural B have been recalled.

உங்கள் பிரியாணியில் சிக்கனா...பூனைக்கறியா?

அசைவ உணவுகளை விரும்பிச் சாப்பிடுவர்களுக்கு இது ஒரு எச்சரிக்கை செய்தி. சென்னையில் புற்றீசல் போல சாலையோர கடைகள் செயல்படுகின்றன. இங்கு சுகாதாரம் என்பதை எழுதி வைத்து பாக்கெட்டில் வைத்துக் கொள்ளலாம். பெயரளவுக்கு கூட சுகாதாரத்தை இத்தகைய கடைகள் கடைப்பிடிப்பதில்லை.
அதோடு இங்கு சமைக்கப்படும் உணவுப் பொருட்களின் தரமும் படுமோசம். உணவு பொருட்களின் விலை குறைவு என்பதால் இந்தக் கடைகளில் கூட்டம் அலைமோதுகின்றன. ருசிக்கு சாப்பிடாமல் ஏதாவது பசிக்கு சாப்பிட வேண்டும் என்று நினைப்பர்களின் கூட்டம் இங்கு அதிகம். சாப்பிட்டு விட்டு பிறகு அவர்களுக்கு ஏற்படும் உபாதைகள் பல.


சமீபத்தில் இத்தகைய சாலையோர தள்ளு வண்டிக்கடைகளில் சிக்கன் என்ற பெயரில் பூனைக்கறி பயன்படுத்துவதாக புகார் எழுந்துள்ளது. இதற்காக வீடுகளில் வளர்க்கப்படும் பூனைகளைப் பிடிக்க ஒரு கும்பல் சென்னையில் செயல்படுகிறது. இந்த கும்பல் பூனைகளைப் பிடித்து அதன் கறிகளை குறைந்த விலைக்கு சாலையோர தள்ளுவண்டி கடைகளுக்கு விநியோகம் செய்து விடுகிறது. இந்த கறிகளுடன் மசாலா சேர்த்து அதை சிக்கன் என்று சில கடைக்காரர்களும் விற்றுவிடுகின்றனர்.
குறைந்த விலைக்கு சிக்கன் 65 கிடைக்கிறது என்று மக்களுக்கும் அதை விரும்பி சாப்பிடுகின்றனர். இதை சாப்பிடுபவர்களுக்கு எந்த வித்தியாசமும் தெரிவதில்லை. இதனால் சென்னை சாலையோர தள்ளுவண்டிக் கடைகளில் சிக்கன் என்ற பூனைக்கறி விற்பனை படுஜோராக விற்பனை நடந்து வருகிறது. இதை உணவு பாதுகாப்புத்துறை அதிகாரிகளும், மாநகராட்சி சுகாதாரத்துறை அதிகாரிகளும் கண்டுக்கொள்வதில்லை.
பூனைக்களுக்கு ஏற்பட்ட இந்த திடீர் மவுசு காரணமாக இப்போது சென்னையில் பல வீடுகளில் வளர்க்கப்படும் பூனைகள் மாயாகும் சம்பவங்கள் அதிகரித்துள்ளன. பூனைகள் மாயமாகிய சில நாட்கள் மட்டும் அவற்றை தேடும் உரிமையாளர்கள் அதன்பிறகு அதை மறந்து விடுகின்றனர். இது பூனைகளை திருடும் கும்பலுக்கு வசதியாக உள்ளது.
கடந்த மூன்று மாதங்களில் செங்குன்றத்தில் 20 பூனைகளும், பல்லாவரத்தில் 13, ஐ.சி.எப். அயனாவரத்தில் 6, ஆவடியில் 1 என மொத்தம் சென்னையில் 40 பூனைகள் உயிருடன் மீட்கப்பட்டுள்ளதாக 'பீப்பிள் பார் கேட்டில் இன் இந்தியா' என்ற அமைப்பினர் தெரிவிக்கின்றனர். கோட்டூர்புரம் பகுதியில் பூனை வெட்டப்பட்ட பிறகு அதன் தோலை இந்த அமைப்பினர் கண்டுப்பிடித்துள்ளனர். இதுபோன்று சென்னையில் பல இடங்களில் பூனைகள் திருடப்படுவது குறித்த விவரங்கள் வெளியில் தெரிவதில்லை என்று அந்த அமைப்பினர் தெரிவிக்கின்றனர்.

இதுகுறித்து 'பீப்பிள் பார் கேட்டில் இன் இந்தியா' என்ற அமைப்பின் உறுப்பினர் அஸ்வத் கூறுகையில், "கால்நடைகளை துன்புறுத்துவது பாவம். அவற்றை நேசிக்க வேண்டும். குறிப்பாக வீடுகளில் வளர்க்கப்படும் பூனை, நாய், பசு ஆகியவற்றின் மீது பரிவு, பாசம் நமக்கு கட்டாயம் தேவை. பூனைகளை கறிக்காக வெட்டிக் கொலை செய்வது குற்றம். இதுகுறித்து தகவல் தெரிந்தால் உடனடியாக பூனைகளை கொன்றவர்கள் மீது காவல் நிலையத்தில் புகார் கொடுத்து வழக்கும் பதிவு செய்து இருக்கிறோம். கடந்த 30.12.2014ல் ஐ.சி.எப். காவல்நிலையத்தில் வைத்தியலிங்கம் என்பவர் மீது 6 பூனைகளை இறைச்சிக்காக கொண்டு சென்றாக புகார் கொடுக்கப்பட்டு பூனைகள் மீட்கப்பட்டுள்ளன" என்றார்.
'புட் ஸ்டாண்டர்ஸ் சேப்டி அத்தாரிட்டி' வழிகாட்டுதலில் ஆடு, மாடு, கோழி, பன்றி, மீன் ஆகியவற்றை சாப்பிடலாம். முயல், புறா, பூனை போன்றவற்றை சாப்பிட்டால் பல்வேறு பாதிப்புகள் ஏற்படும் என்று குறிப்பிடப்பட்டுள்ளது. ஆனால் அதையொல்லாம் அசைவ உணவுப்பிரியர்கள் கண்டுக்கொள்வதில்லை. கண்டதை சாப்பிட்டு உடல் நலத்தையும், ஆயுள் நாட்களையும் குறைத்து வருவது வேதனைக்குரியது.


சென்னையில் விற்கப்படும் பிரியாணியிலும் இப்போது தில்லுமுல்லு நடப்பதாக பெயர் வெளியிட விரும்பாத சுகாதார அதிகாரி ஒருவர் கூறினார். சென்னை பெரியமேடு பகுதியில் சில கடைகளில் விற்கப்படும் பிரியாணி அனைத்தும் சாப்பிட தகுதியற்றவைகள். ஏனெனில் இங்கு சப்ளை செய்யப்படும் கறிகள் அனைத்தும் வடமாநிலங்களிலிருந்து சென்னைக்கு ரயில், பஸ் ஆகியவை மூலம் கொண்டு வரப்படுகின்றன. இதற்காக பல நாட்களுக்கு முன்பே கறிகளை வெட்டி எந்தவித பதப்படுத்தல் இல்லாமல் அப்படியே அனுப்பி வைக்கின்றனர். இதனால் அந்தக்கறிகளைக் சாப்பிடும் போது பல்வேறு பாதிப்புகள் நிச்சயம் ஏற்படும்.
ஒரு சில நட்சத்திர ஓட்டல்களில் சிக்கன் 65 தயாரித்து நாட்கள் கடந்தாலும் அது மீண்டும் பயன்படுத்தப்படுகிறது. இவற்றை சாப்பிடும் போது கட்டாயம் பாதிப்பு ஏற்படும். இதனால் நீண்ட நாட்களாக ஓட்டல்களில் சாப்பிடுபவர்கள் வாங்கும் சம்பளத்தில் பாதியாவது மருத்துவர்களுக்கு கொடுக்க வேண்டிய நிலையில் உள்ளனர்.
சில டாஸ்மாக் பார்களில் விற்கப்படும் அசைவ உணவுகளின் தரம் படுமோசம். குடிபோதையில் இருப்பவர்கள் அதையெல்லாம் கண்டுக்கொள்வதில்லை. சைடு டிஸ் கிடைத்தால் போதும் என்ற மனநிலையில் இருக்கின்றனர். முன்பெல்லாம் காடை என்று காகத்தின் கறி சில ஓட்டல்களில் பயன்படுத்தப்பட்டது. இப்போது சிக்கன் என்ற பெயரில் பூனைக்கறி விற்பனை சென்னையில் மட்டுமல்ல தமிழகத்தில் பட்டைய கிளப்புகிறது.
எனவே அசைவ உணவுகளை வெளி இடங்களில் சாப்பிடுபவர்கள் இதையெல்லாம் உணர வேண்டும். அதற்காக அசைவ உணவுகளை தவிர்க்க வேண்டிய அவசியமில்லை. தரமான அசைவ உணவுகள் கிடைக்கும் இடங்களை தேர்வு செய்வது புத்திச்சாலித்தனம்.
உணவே மருந்து என்ற காலம் மாறி அது விஷம் என்ற நிலைமை ஆகிவிட்டது.

Sharma takes charge as secretary, health; no word about FSSAI chairmanship

In a recent bureaucratic reshuffle by the Union government, Bhanu Pratap Sharma has replaced Lov Verma as secretary, Union ministry of health and family welfare.
Sharma was special secretary, DoPT, while Verma has been shifted to ministry of social justice. 
An order released by the department of personnel and training - DoPT on January 31, 2015, says that the Cabinet Committee on Appointment has approved the appointment of Bhanu Pratap Sharma, an IAS of Bihar cadre, 1981 batch, as secretary, ministry of health and family welfare.
However, there was no official word on additional charge of FSSAI chairmanship which was given to Lov Verma on January 23.
Official sources, meanwhile, say that since the additional charge was attached to secretary, health, so automatically it now comes under the incumbent secretary Sharma. 
Also, according to sources, the ministry is expeditiously searching for new FSSAI chairman and the officials hope that the new FSSAI chairman will be named soon. The position was vacant upon retirement of K Chandramouli on January 23. 
With the government currently holding consultations for a comprehensive review of the Food Safety and Standards Act, 2006, the churning was quite unexpected, as Verma is leading the task of comprehensive review after which a bill has to be created to upgrade the existing Act.
The health minister, in the winter session of Parliament, announced that the ministry of health will form a Task Force to review the FSS Act. Verma was a key person involved in the reviewing of the Act since it was first conceived during the tenure of Dr Harsh Vardhan as health minister.

High pesticides in veggies & other foods: Govt report

A high level of pesticides was found in 509 samples out of 16,790 comprising veggies, fruits, spices, rice, wheat and other food items in 2013-14, said a latest government report.
Most of the vegetables showed relatively higher pesticide residue detection in rainy season followed by summer and winter seasons, it said. 
However the samples of meat, milk and surface water did not have pesticides above maximum residue level, it added. 
The study was conducted as part of the central scheme 'Monitoring of Pesticide Residues at National Level' operational since 2005. The present report details pesticide residue levels in food items for the year 2013-14. 
"A total of 16,790 samples have been analysed, out of which, 509 samples were found above maximum residue limit(MRL) as prescribed under Food Safety Standard Authority of India(FSSAI) under Ministry of Health and CODEX," the report said.
The samples were collected from various wholesale and retail markets located at different parts of the country and analysed by 25 laboratories, it said. 
According to the report, 221 out of 7,591 vegetables samples were found to have pesticides residues above MRL. 
"Among all the vegetables samples analysed, capsicum, green chilli and cauliflower samples were found having high number of above MRL residues followed by samples of cabbage, brinjal, tomato, okra, bitter gourd, cucumber, green pea and coriander leaves," the report said. 
The pesticides which commonly found above MRL in the samples were chlorpyrifos, ethion, acetamiprid, dichlorvos and cypermethrin, it added. 
In case of fruits, 36 samples out of 2,235 had residues above MRL and grapes had higher level of pesticides above MRL. 
Out of 1,161 spices samples, 128 samples contained residues above MRL and cardamom were found having high number of above MRL pesticide mainly with quinalphos, cyhalothrin-L, profenofos, bifenthrin, triazophos and cypermethrin. 
Among cereals, 73 out of 886 rice samples and and 39 out of 823 wheat samples, as well as six out of 776 fish samples were found to have above MRL pesticides. 
Tea and pulses were also reported to have pesticides at above MRL, the report said.

DINAMALAR & DINAMANI NEWS



DINAMALAR NEWS



National Games: Food safety officials on vigil 24x7

THIRUVANANTHAPURAM: Despite staff crunch and delay in getting lab results, the food safety department has been working round-the-clock at the National Games kitchen. So far it has rejected only two items - coriander powder and coconut oil - citing poor quality. 
"Samples of coconut oil and coriander powder were found to be of poor quality and replaced. All raw materials were tested before the event. We have also asked cooks to wear caps and gloves," said food safety commissioner T V Anupama. 
An official with the department said the samples of coriander contained more starch than the permissible level. Though the department collects food samples thrice a day, the results come only a day later. 
Shortage of manpower has also affected the department's functioning. Despite deputing officials from other districts, the department could assign only 12 food safety officials at Thiruvananathapuram. However, the food safety squad is functioning round-the-clock at all major venues. Two squads carry out patrolling between 8am and 8pm. 
The three analytical labs under the food safety department in Thiruvananthapuram, Kochi and Kozhikode have been directed to work 24 hours from January 28 to February 15. 
The department has also roped in the service of retired officials to ensure more hands. "Around five to six retired officials have temporarily rejoined the department. They have been deployed for regular duties in other districts while officials who are currently in service have been assigned duties at Games venues," Anupama said. 
The central kitchen of the National Games at Menakulam is run by the Kudumbhashree. The food safety commissioner said hygiene at the kitchen was satisfactory.

Hygiene check in hotels, commercial establishments


Reality check:Food Safety and Corporation Health officials conducting a check in a hotel in Tuticorin on Tuesday.
In a bid to prevent possible outbreak of dengue, Food Safety and Corporation Health officials conducted raids on hotels and other commercial establishments across the district on Tuesday.
As many as 211 establishments, including 172 food stalls, 12 anganwadi centres, three hostels and schools and 24 private establishments were raided by teams, led by District Designated Officer for Food Safety and Standards M. Jegadis Chandrabose and City Health Officer Pradeep V. Krishnakumar.
Notices issued
Show-cause notices were issued to proprietors of four eateries which were found to be unhygienic with water stagnating on the premises. Water stagnation was detected in a Tuticorin-based hotel kitchen as well. Mosquito larva sources were destroyed at 13 locations in various blocks, Dr. Chandrabose said.
Besides, proprietors of 45 establishments were issued forms to declare that they would maintain hygiene on their premises, he added.
Dr. Krishnakumar said total fine of Rs.13,000 was imposed on five proprietors, including one hotelier, in the south zone of the corporation for violation of The Public Health Act,1939.
The officials also checked for stagnation of water and storing of water in containers that did not have a lid. Thirty two establishments, including 18 food stalls and a few oil godowns, were inspected in this respect.
While accessing a house in the Third Street of Toovipuram, residents objected to larval source reduction work, Dr. Krishnakumar said, adding the people denied the team entry into the house without knowing the ill-effects of dengue. He sought public cooperation in ensuring eradication of dengue-causing mosquitoes.

Obama proposes creation of stand-alone U.S. food safety agency

U.S. President Barack Obama has proposed bringing together the country's food safety operations into one agency to better monitor food quality in a move that would reshape the Food and Drug Administration.
The proposal was put forward as part of the President's 2016 budget plan. The new agency would combine the food safety responsibilities of the FDA, the U.S. Department of Agriculture and other agencies.
"A single Federal food safety agency would provide focused, centralized leadership, a primary voice on food safety standards and compliance with those standards, and clear lines of responsibility and accountability that will enhance both prevention of and responses to outbreaks of food-borne illnesses," the budget proposal noted.
The President's proposal reflects provisions in draft bill introduced last month by Democratic Senator Richard Durbin from Illinois and Representative Rosa DeLauro, a Democrat from Connecticut. The bill, introduced as the Safe Food Act of 2015, is designed to improve safety at a time more and more food is being sourced from overseas.
Each year, 48 million people, or 1 in 6 Americans, suffer from foodborne illness. More than 100,000 are hospitalized and thousands die, according to federal data.
In January 2011, the FDA Food Safety Modernization Act was signed into law. The goal was to shift the focus of regulators to preventing contamination rather than just responding to it.
Michael Taylor, deputy commissioner for foods and veterinary medicine at the FDA, declined to say whether such a move would be supported by FDA officials.
"It depends on how it's done," he said.
While recognizing that food safety is fragmented, he said, the FDA will focus on implementing the Food Safety Modernization Act "while Congress considers what the President has proposed."
Currently most of the responsibility for food safety lies with the FDA. The Department of Agriculture oversees meat, poultry and processed eggs.
The President's proposal calls for a single agency within the Department of Health and Human Services. The agency would be independent from the FDA and would be responsible for food safety inspections, enforcement, applied research and responses to food-poisoning outbreaks.