Time to crack whip on manufacturers

The noose is tightening on the junk food industry globally.
Treating foods high in fat, salt and sugar in the same way as tobacco and alcohol may sound like an extreme solution to fight the adverse health effects of junk food, but that direction is where the world is heading.
In California, the iconic Happy Meal of McDonald's doesn't come with a free toy anymore. This is because the law prohibits dishing out freebies to kids with unhealthy food.
Instead, the food chain offers apple slices, reduced portion of French fries and a choice of beverage, including fat-free chocolate milk in place of the default cola.
A desperate food industry is taking pre-emptive action to prevent more such regulations in other parts of the US and the rest of the world.
All its efforts are now focused on two key strategies. First is the so-called voluntary action, such as restricting advertising aimed at children and to position food products as 'healthy'. The second strategy is more sinister - somehow shift the blame of the obesity epidemic on growing physical inactivity.
On both counts, the industry response is half-hearted. For instance, the India Pledge announced by seven food and beverages companies in July 2010 to implement "company specific voluntary measures on food and beverage advertising to children" by December 2010.
The companies pledged not to advertise "food and beverage products to children under the age of 12 on TV, print or the Internet".
The devil lies in the details. "Advertising to children under 12 years" was defined as "advertising to media audiences where at least half are children under the age of 12".
Nobody knows how to determine audiences where 50 percent viewers are below 12.
The Pledge, in practice, leaves the door wide open for both advertising and promotion to children like before. Kids continue to be targeted both in commercials as well as direct marketing.
A related issue is that of food labelling which can be a means to enabling consumers to make healthy choices while purchasing food products.
While nutritional labelling on product packs has been made mandatory in India, manufacturers are allowed to make health-related claims in advertising since there are no codes or restrictions on advertising of junk foods on TV or in print.
In every television commercial of a processed food product - be it noodles, pasta, pickle, cookies, cheese, cooking oil - the imagery and the message are designed to portray that it is a "healthier substitute" for home made and traditional food.
Product placement in TV serials and movies is an extensively used advertising tool by these companies. Junk food makers are also free to market products in schools.
In a clever move designed to add the "health" tagline to their brands, food companies are aggressively hiring the organisations of health professionals to endorse their products.
Some of these are existing associations of doctors, while others are floated by food companies solely for endorsements and "education campaigns".
Two years ago, PepsiCo crossed all ethical boundaries in the endorsement game by signing up with the Indian Medical Association (IMA) - a professional body of Indian doctors - to put its seal of approval on its some of its non-carbonated sugary drinks.
It is high time that the Food Safety and Standards Authority of India (FSSAI) woke up and initiated pro-active action on food labelling and standards.

Read more at: http://indiatoday.intoday.in/story/time-to-crack-whip-on-manufacturers/1/182438.html

Junk food - a recipe for disaster

The younger generation is hooked to junk food thus leaving them vulnerable to heart diseases.

Here's more evidence fresh out of the oven to signal that wolfing down junk food such as burgers, pizzas, fried chicken, potato chips, aloo bhujia and instant noodles, and washing it down with canloads of carbonated drinks is a recipe for disaster.
For all its mouthwatering and finger-licking lure, such stuff was found to contain high levels of harmful trans fat, salt and sugar by a non-governmental science and environmental group. These, scientists have asserted in repeated warnings, are sure-shot ingredients for obesity, heart disease and diabetes.
Dr Anoop Misra from the Fortis Group of Hospitals said: "High levels of salt ring alarm bells since 7 per cent of schoolchildren in Delhi have been found to be suffering from hypertension. Consumption of junk food may be contributing to hypertension, increasing the risk of the early onset of heart disease and stroke."
Furthermore, claims made by the corporate giants that dish out the fast food items were discovered to be false by the Centre for Science and Environment (CSE), the group which had highlighted the issue of pesticides in water and soft drinks some years ago. The results of the latest study were declared on Friday.
CSE researchers tested 16 major brands of popular food products. These included Maggi and Top Ramen noodles, McDonald's items, KFC's fried chicken, Haldiram's Aloo Bhujia, Nirula's burgers, besides Pepsi and Coca Cola. The team tested the products for fats, salt and carbohydrates.
Junk food is known to be bad for health since it is low in nutrition and high in salt, sugar and fat - especially trans fat and empty calories. Companies tend to sell their products either claiming that they are healthy or by not disclosing crucial nutritional information.
"All the food that is sold to us through persuasive and glamorous advertisement, all the food that our film and cricket stars tell us to eat, gave damning results. The bottom line: eat at your own risk," CSE deputy director general Chandra Bhushan said.
The industry, for its part, maintained that it adhered to the current Indian regulations and was serving "safe" food to the people. "We use palm oil because trans fats are so low in it as to be virtually undetectable. Therefore, these results are most unusual. We will certainly be examining them," Rajesh Kumar Maini, general manager, corporate communications, McDonald's India (north & east), said.
A PepsiCo India spokesperson was also sceptical: "Trans fat is produced during the hydrogenation of vegetable oils. We have never used hydrogenated vegetable oils to manufacture our products. So none of them contain trans fats."
However, the tests conducted by CSE showed that fried potato chips had 33 per cent fats. Unlike in a balanced diet, where a maximum of 30 per cent of calories should come from fats, in chips, 50-60 per cent of calories are delivered by fats. A packet of Maggi noodles has around 3 gm of salt, whereas the recommended salt intake is 6 gm daily. Maggi was found to have a lot of empty calories, with 70 per cent of it being just carbohydrates.
The spokesperson for Nestle, which makes Maggi, said: "A good food product is one with a combination of taste and nutrition. Maggi is a source of protein and calcium, and contains fibre. The level of trans fat in it is well within the international recommendation."
The study also found that French fries were full of fat. So, when you gorge on a large serving of 220 gm, you end up exceeding the safe limit for trans fats. Burgers, too, were also found to be high in fat - 35 per cent calories in a vegetarian burger and 47 per cent calories in non-vegetarian burgers come from fats.
Bhushan said a single serving of 300 millilitres of carbonated drink had enough sugar (over 40 gm) to take you well past your daily sugar quota of 20 gm. "Forget your cup of tea, (in terms of sugar limits) you cannot even eat fruits (after guzzling such a soft drink)," he said. Pizzas were found to be relatively safe as they had low levels of salt and fats. But, those packed with cheese were in the danger zone.
The salt level in a college meal, comprising instant noodles, 50 gm of aloo bhujia and 300 ml of carbonated drink, was detected to be so high that it met 75 per cent of the daily recommended value. "Tests also reveal a dirty truth of misinformation, wrong labelling and obfuscation indulged in by companies. Many foods come with a claim that they have 'zero' trans fat; some don't even bother to mention how much trans fats they have," Bhushan said.
The Food Safety and Standards Authority of India (FSSAI) considers a product trans fat free if it contains less than 0.2 gm of trans fats per serving.
For instance, Haldiram Aloo Bhujia, Top Ramen instant noodles, Lay's American Style Cream and Onion, and Bingo Oye pudina chips claim to be trans fat free. But the study found that a packet of Top Ramen noodles had 0.6 gm of trans fat, while its presence in 100 gm of Haldiram's Aloo Bhujia was 2.5 gm.
CSE said consumers were misinformed or not informed several times. Till February this year, Frito Lay's products claimed to be smart snacks because they used healthy oil. The labels then clearly mentioned the products were trans fat free. "But from March onwards, the product ceased to be trans fat free. This was, however, never mentioned in the advertising blitz," CSE director general Sunita Narain said, adding that Lays' American Style chips had 0.9 gm of trans fats in 100 gm of product.
"There is no law to restrict sugar, salt or trans fat. However, the law requires correct labelling. These companies are mislabelling. The food safety authority should take action," Narain said.

Big food brands hide harmful effects, claims Delhi-based NGO Centre for Science and Environment

NEW DELHI: Delhi-based NGO, Centre for Science and Environment, has alleged that leading food manufacturers are guilty of "large scale misbranding and misinformation" by claiming that their food contained zero trans-fats even though tests showed that they have heavy doses of it.

Most popular "junk foods contain very high levels of trans-fats, salts and sugar - which inevitably lead to severe ill health and diseases like obesity and diabetes," the CSE said on Friday. It released the results of laboratory tests carried out on 16 major food brands that the young particularly like, such as Maggi and Top Ramen noodles, MacDonald's foods, KFC's fried chicken and Haldiram's Aloo Bhujia. These findings were disputed by the manufacturers.

Trans-fats clog arteries when they get deposited on the walls of the arteries making the passage narrower, while large amounts of salt leads to increase in blood pressure making the heart work overtime. CSE noted that the kind of food under test has enough trans-fats, salt and sugar to lead to an early onset of diseases in the young. It accused the companies of not disclosing the real contents of their products.

CSE's lab tested samples of popular foods such as potato chips, snacks like aloo bhujia, noodles, soft drinks, burgers, French fries and fried chicken. Their results showed that having just one serving of these foods "completely overturned one's daily diet chart." The National Institute of Nutrition (NIN) and the World Health Organization (WHO) prescribe benchmarks of how much salt, sugar, carbohydrates and fats every individual can have on a daily basis to stay healthy.

Citing an example, CSE said, "The NIN benchmark for maximum salt for one person is 6 gram, while the WHO puts it at 5 gram. The normal 80-gram packet of Maggi noodles that many of us gobble up almost on a daily basis has over 3.5 gram of salt - enough to take care of over 60 per cent of our daily salt intake."

But much more than salt the real concern was the threat from the trans-fats which were disclosed by the companies, CSE noted. The WHO says that in a balanced diet, a maximum of 1 per cent of total energy should come from trans fats. Therefore, an adult male can have 2.6 gram of trans fats per day, while an adult female can have 2.1 gram and a child (10-12 years) can have 2.3 gram.

But CSE found that Top Ramen Super Noodles (Masala) which claims to have no trans-fats actually contains 0.7 gram of it per 100 gram. Similarly, Haldiram's Aloo Bhujia says it has no trans fats, but the study found 2.5 gram per 100 gram. PepsiCo's Lays (Snack Smart) was sold till February 2012 through huge advertisements to say that these chips are healthy because they have zero trans fats, but every 100 grams of it has 3.7 grams of trans fats.

The companies strongly refuted the allegations in the CSE report. Pepsico said, "All products manufactured by PepsiCo in India are fully compliant with all the regulations, including those on labelling, prescribed by the FSSAI (Food Safety and Standards Authority of India)." It said that its products under the Lays, Uncle Chips, Kurkure and Cheetos brands are trans-fat free.

Nestle in its response said, "We respect the work being done by organizations like CSE to improve consumers' understanding of healthy and balanced diets. Maggi is intended as a light meal and can safely be consumed as part of diversified balanced diet." McDonald's said, "In India we take a lot of effort to ensure our food is safe for our customers and have stringent quality processes at every stage. At McDonald's stores we use RBD Palmolein oil which is naturally trans-fat free."

CSE's contention is otherwise. Its report says, "A child eating one MacDonald's Happy Meals finishes up 90% of all his daily requirement of trans fats. The packet of Happy Meal makes absolutely no mention of this massive dosage of trans fats." As per FSSAI rules, a product can claim to be trans fats free if it contains less than 0.2 gm of trans fats per serving but CSE found several brands flouting the norm and yet calling themselves trans fat free.

CSE's director general Sunita Narain said, "What makes junk food so unhealthy are the high levels of salt, sugar, fats and carbohydrates in them. Our new study, which looks at the nutritional value of these foods, is to make people aware of what these foods really contain and what they will do to our health."
FOOD FOR WORRY

CSE report says

Maggi Noodles |

Single pack contains 3.5g of salt; daily recommended intake is 6g. Negligible fibres ; 70% just carbohydrates

Top Ramen Super Noodles (Masala) | 0.7g trans fats/100g though company claims zero trans fats

PepsiCo's Lays (Snack Smart) | 3.7g trans fats/ 100g. Earlier sold as zero trans fats chips but claim knocked off later

KFC's Chicken Zinger | 16.9% fats; McAloo | 8.3% fats. 35% calories in veg burger come from fats; 47% in non-veg

WHO says an adult male can have 2.6g of trans fats a day, female 2.1g and a child 2.3g

COMPANIES RESPOND

As per our analysis for many years, trans fats level is well within international recommendation
-Nestle

We go to a lot of effort to ensure our food is safe for customers and have stringent quality checks
- McDonald's

DINAMALAR NEWS

DINAMALAR & DAILY THANTHI NEWS

Centre confirms rampant adulteration of milk

The Government on Tuesday admitted that the milk Indians drink is highly adulterated. It confirmed that 68.4 per cent samples of milk tested last year did not conform to food safety regulations as per a national survey which was first reported by The Pioneer earlier this year.
“In the National Survey conducted by the Food Safety and Standards Authority of India (FSSAI) in 2011 to ascertain the quality of liquid milk throughout the country, 68.4 per cent samples were found not conforming to the norms,” Union Health Minister Ghulam Nabi Azad said in the Rajya Sabha while replying to a query.
The Pioneer’s report, which appeared in January, was based on the survey and had become a hot topic of discussion among all stakeholders concerned, including consumers and authorities. The findings put a question mark on the important nutritional content in the milk being sold in the country.
Azad also belied the Delhi Government’s claim that milk quality in the city was as per the set standards. The Minister pointed out that as per the survey, out of the 71 samples picked last year, 50 were found to be sub-standard with additions of glucose and skimmed milk powder being detected.
Adulteration was found to be widely prevalent - in rural as well as urban areas - in both packed and loosely-sold milk. The samples were tested in the Government’s laboratories.
The situation was worst in States like Bihar, Chhattisgarh, Daman and Diu, Jharkhand, Odisha, West Bengal and Mizoram where all samples collected were found to be adulterated and they did not confirm to the standards.
Goa and Puducherry were the exceptions with all samples being up to standards.
“The snap shot survey was conducted with an aim to identify common adulterants in milk in rural and urban areas in different States besides finding out the non-conforming samples in loose and packed milk throughout the country,” a senior official from the FSSAI had said.

16.3 lakh cans of energy drink seized in FDA raid

The Maharashtra Food and Drug Administration (FDA) seized 16.3 lakh cans of the energy drink Red Bull worth Rs6.40 crore from two premises in Thane on Wednesday. A similar raid at a Vikroli–based distributor led to the seizure of 2,008 cans worth Rs 1.90 lakh.
FDA officials said the raid was conducted because the caffeine content in the energy drink was between 250 parts per million (ppm) and 300ppm. According to Indian food safety laws, the caffeine content permitted in carbonated beverages is 145 ppm.

Maharashtra has become the second state after Tamil Nadu to crack down on energy drink Red Bull for exceeding permissible limits on caffeine content.
Caffeine, a mildly addictive stimulant, is commonly found in coffee, tea, soft drinks and  energy drinks. Increased caffeine consumption can lead to health problems such as anxiety, nervousness, irritability, insomnia, low heart rate and issues with maternal fertility.
“Caffeine is addictive and it has a long term impact. Youngsters today are increasingly consuming alcohol with Red Bull. Parents should be keeping a check on what their children are drinking,” said Mahesh Zagade, commissioner, FDA.
“Manufacturers claim it’s an energy drink and not a carbonated drink. But when you open a Red Bull can, there's fizz and it contains carbon dioxide. We are preparing for legal battle,” Zagade added.
Though there are no separate standards for caffeine content in energy drinks, the Food Safety and Standard Act 2006 has stated that all drinks containing caffeine should follow the rules applicable to carbonated beverages.
At present, the Food Safety and Standards Authority of India is working on setting new norms for energy drinks. It is trying to create a new category for energy drinks to allow a higher caffeine content.

HC asks state to file compliance report

Srinagar, Mar 28: High Court on Wednesday directed the government to file compliance report on steps taken to implement Food Safety and Standard Act, 2006 and Food Safety and Standards Rules, 2011.
 The HC directed the Divisional Commissioners Kashmir and Jammu, and Commissioner Food Safety J&K to file compliance report within two weeks, while issuing notice to the government to file reply within same period.
 A division bench comprising Justices Virender Singh and Muzaffar Hussain Attar passed the direction on a Public Interest Litigation filed by Advocate Sheikh Muhammad Ayoub, seeking directions for implementation of Food Safety Standards Act 2006 and Food Safety & Standards Rules 2011.
 The counsel argued the non-implementation of the Act and the Rules by the state is a grave issue and requires to be taken with seriousness.
 He argued that the Food Safety Act 2006 and Food Safety & Standards Rules of 2011 provide that the post of Commissioner Food Safety should be manned by a person of Commissioner Secretary rank, while in J&K an Incharge Drug Controller has been assigned the job, who according to the counsel, lacks the basic eligibility and qualification.
 “The present incumbent is not competent to hold the post and sanction any prosecution” he argued, adding that the respondent “is not in a position to take any action against the person found guilty under the Act and Rules.”
 “Adulterated food items are openly sold and many spices and edibles in the market are unsafe for consumption as the Act and Rules have not been implemented” he argued.

Change to FSSR after consultation with Govt, panels, indicates Chandramouli

K Chandramouli, chairperson, FSSAI (Food Safety & Standards Authority of India), has indicated the Tamilnadu Foodgrains Merchants Association Ltd that a change in the August 5-implemented Food Safety and Standards Regulations 2011 could be possible after due consultation with the government, scientific committee and scientific panels.

He gave this assurance while speaking to the association representatives at a protest organised by them in Chennai on Wednesday. While the association is keen for an early solution to the issue, the entire consultation and review process for the amendment is likely to take at least 19 months.

Shankar, secretary, Tamilnadu Foodgrains Merchants Association Ltd, explained over the telephone, "The Act will force small and medium level food business operators out of their business. Hence, we are seeking few changes in the Act, so that it will help small food business operators."

He added, "In the current format, the Act will only help multinational companies. Further, India is a vast country and climatic conditions differ from region to region, so the food and agricultural products will differ. Therefore, there should be changes made to the Act." The association is also seeking a shorter and quicker review process.

The association has written to the authority on the shortcomings of the regulation, thus;

1. Government of India has enacted the FSSA 2006 from August 5, 2011. Though this law has been enacted, the state level authorities who are in charge of implementing this Act, are lacking knowledge and cannot give explanations regarding this Act. Only during the last month, they are attending awareness programmes conducted by various associations. We request you to conduct more awareness programmes both for the authorities as well as trade bodies in this business and then implement the Act. Further we feel that enacting this Act now, will force small and medium level food business operators out of their business and make way for the multinational companies and big Indian players.

2. Present food quality standards are more like American and European standards. These developed countries mainly import agricultural produce from other countries for their need. But India is mainly an agriculture-based country, our agriculture contributes more than 51% of our GDP. We harvest many types of cereals, pulses and grains and are mainly dependent on climatic conditions. Our soil quality, climatic conditions differ throughout the country and fertiliser and pesticide input to the soil has also definitely changed our quality of the agricultural produces.

The quality standards defined for commodities in Food Safety and Standards Act 2006 is almost same as that of old PFA Act, 1954. During this period of say almost 55 years our soil quality, climatic conditions, fertilisers and pesticide input to the soil must have changed. So these facts have to be definitely considered while setting up the quality standards.

3. Unexpected torrential rain can damage the crops during harvest. Qualities like nutritional value, proteins, sugar content, and moisture of the damaged grains may not be exactly matching with the standards of the new Food Safety and Standards Act 2006. We request you to consider these facts, and not describe these qualities as an adulterant, instead allow us to market these products with low quality value as 'substandard' printed on their labels.

4. In FSS Act "Adulterant" means any material which is or could be employed for making food unsafe or substandard, misbranded or containing extraneous matter. "Substandard" and "Misbranded" should be deleted in this definition as it is not in the nature of Adulteration.

5. "Misbranded Food" defined in the Section 3(1) is focussing mainly on misleading or deceptive claims, contents on the package or label etc. which has nothing to do with the food product and its contents. The "Misbranded Food" deviates from adulterated food as both terms altogether connote with distinct meaning and therefore misbranded food product cannot be said to be adulterated and vice versa. Adulteration is a heinous crime and it cannot be equated or treated on par with any infirmity for non-compliance in the printing of label or package called misbranded. Thus, the offence of misbranding has to be dealt with separately with lesser fine otherwise it would be nothing but mere harassment and unreasonable to treat the unequal equally.

6. Government before enforcing the FSSA 2006 should establish quality control food analytical laboratories in every district and fix reasonable charges. Government should also give accreditation to the labs, serving this field and encourage them by giving reasonable subsidies.

7. Since the contents of agricultural produce vary from place to place depending on climatic conditions, nature of soil, pesticide and fertiliser usage, nutrient levels also vary due to different storage conditions and climate. Hence the law should allow declaring "approximate" nutritional values instead of "exact" values.

8. Only single licence system should be enough for a food business operator. When a manufacturer sells his products through mobile van, he is forced to take licence in each and every village the van travels. This is cumbersome procedure and humanly impossible. Hence this has to be changed.

For a food item if no standards are prescribed, it is classified as "proprietary food." The Act insists the manufacturer to get licence for each proprietary food. Licensing procedures should be made simple and one licence will help the manufacturer to concentrate on his growth rather than going to pillar to post for getting licences.

9. If changes are announced regarding labels the law should permit 12 months time to change the labels due to practical difficulties in it.

10. The picture of gulab jamoon or chicken pieces, poori printed on the label should not be treated as "Misbranded."

11. Regarding the "Principal Display Panel" of the label, the unnecessary confusion should be withdrawn. It is enough if the declaration regarding weight, price and nutritional contents should be printed in a legible manner, so that it can be seen easily by the consumer.

12. In conventional foods certain preservatives, colors, flavours etc., need to be added in certain proportions as per GMP without which such products cannot be manufactured.

Example: Appalam (South Indian Pappad) is manufactured with rice flour, urad dhall flour as its main raw materials along with salt, edible oil, sodium bicarbonate asafoetida in small quantities. The Act prohibits sodium bicarbonate and insists on sorbic acid. Sodium bicarbonate is not harmful to health and is allowed to use in other food products such as instant mixes and is commonly used in household kitchens. Appalam manufacturing is a traditional cottage industry and without using this ingredient, manufacture of Appalam is not possible. Hence the conditions stipulated for the manufacture of proprietary food should be removed or allowed to use as per GMP so as to manufacture conventional foods without any problems.

13. The new FSS Act insists food business operators or manufacturers should employ Supervisor with technical qualification, at least a degree in science for their food processing units. To avoid the practical problems, the new rule must be amended as food business operator should employ supervisor with technical qualification when the strength of the workers working in their units crosses above 100 persons.

14. The new Act has the provision that a purchaser can take the samples from a dealer and send it for food analysis. This may be misused by the unscrupulous elements and they may use this to extract money or other undue advantage from the manufacturer. So this should be modified. If there is a strong suspicion of food adulteration about a particular dealer, he should inform the concerned food inspectors and they should only take the samples for analysis.

15. Food samples should be taken in clean, sterilised bottles which jars or should be wooden/plastic, air tight treated container instead of packing it in wrapper/polythene packets, as there is a chance that same unscrupulous officials may tamper the samples by mixing water, salt, chemicals, drug etc., through a syringe so as to penalise the manufacturer for some ulterior motive.

16. Food safety officer may inspect food business operator premises at any time and may take samples. He should not be allowed to seize the books of accounts. He may get xerox copy of the records.

17. The manufacturer should not be punished if the sample lifted after the best before declaration date of the product and the seller is only responsible for the sale of barred goods.

18. In the definition of food business, in Section 3(n) the word "transportation" should be removed as food business operators do not carry out any transportation activities as transportation is carried out only by the transport operators. How can the lorry operators would be able to check up the quality before accepting for transportation.

19. The food safety officer is authorised to take samples of any adulterant found in possession of the food processor even during preprocessing stage. Foodgrains and pulses are transported to the food processors in bulk quantities in lorries and goods wagons. Such lorries and goods wagons also transport base products like cement and coal. The processors should not be penalised for particles of such products found in the sample. Such extraneous matters will automatically removed after cleaning, grading and sorting processes. Hence sample should be taken from the food processors only after these processes are completed and not from the raw material. Similarly water kept for cooking would be boiled before using and hence such water supplied by the local bodies should not be subjected to testing.

20. The requirement for removal of extraneous matters and wastages daily by non-perishable food processors is literally impractical and can be undertaken only in stages. Hence processors should not be penalised for having such wastages in their premises.

21. The FSSR 2011 prescribe various qualifications for food safety officers and they should undergo a specialised training within a period of two years from the commencement of FSS Act. When two years has been given for training of the enforcing officials, it is imperative more time should be given for the innumerable food business operators who are mostly illiterate in the country to be fully acquainted with the provisions and the implications of the new Act Rules and Regulations. Otherwise, they will be subjected to severe hardships.

22. The new FSS Act fines over 100 times when compared to the old PFA Act. Such a hike is unheard of anywhere in the world. There is a clear difference between deficiency to follow an Act and committing willful offences. The law should give opportunity to set right the deficiency as well as to correct the mistakes. Also maximum penalty should be Rs 25,000 instead of proposed Rs 10 lakh.

23. Central Advisory Committee for FSSA should have adequate representation from various food products producers to express their just demands. We propose at least 2/3 members of the committee should be from food industry.

24. The manufacturers are in no way responsible for improper storage by shopkeepers/dealers, places of selling and transportation. So they should not be held responsible for any penal action for improper storage etc. of dealers/shopkeepers. It is impossible for a manufacturer to control proper storage in a place which is not in his control.

25. In case of marginal variations found in analytical results, they should be viewed leniently, since such variations occur from lab to lab and they are not in anyway under the category of adulteration. Natural defects like excess/shortage of contents in the agricultural products as compared to the standards prescribed under the Act will not affect health. For this natural deficiency manufacturers should not be punished.

26. The small and medium food business operators may have to spend their whole investments in setting up their workplace clean, tidy and hygienic as per norms mentioned by FSSA.

27. Under the new law, rules and regulations of packing and labelling are very stringent. E.g., the name of the product should be displayed in English or Hindi. Regional language alone cannot be displayed, If it is the case, it has to be printed along with English or Hindi. All punishments are made severe under the new law for misbranding, minor labelling and packaging errors. Self Help Group (SHG) products traditional food, snacks like Murukku, Pappad, Pickles, Athirasam, Boondi, Sevu, Mixture etc., which are mainly produced and marketed by women will have a tough time in producing and marketing their products due to stringent rules and regulations under the new Act.

AWARENESS MEETING TO ALL HEADS OF DEPT. IN SALEM WITH COLLECTOR & ISSUE OF LICENSE & REGISTRATION CERTIFICATE TO FBO's

Traders defer protest against food service act

INDORE: To oppose the newly implemented Food Safety and Standards Act 2006, a number of traders staged protest at Sanjay Setu here in the city on Tuesday. In response to a bandh call by MP Food Products and Producers' Association, almost all the shops selling food items remained closed for half-a-day. Traders termed the Central government Act as draconian and against the interests of the small traders.
Later, in the evening, a delegation of traders met the chief minister Shivraj Singh Chouhan to seek relief. After they were assured of a solution in four days' time, the delegation postponed its protest till March 31.
"Chief Minister assured us of finding a solution, so that the traders do not feel the heat of the newly implemented Act. After his assurance, the association decided to postpone its protest till March 31," said Suresh Agarwal, coordinator, MP Food Products and Producers' Association.
Earlier, the traders alleged that the Act is full of difficult terms, conditions, discrepancies and is impractical, which will pose problems for traders to function. The Act has provision of penalizing traders with Rs 5 lakh if found functioning without license.
Ramesh Khandelwal, president, MP Food Products and Producers' Association said, "The Act has at least 24 points that need to reviewed. The new law will make it difficult for traders to do business and will give rise to 'Inspector raj'. The Act will make small traders jobless and help MNCs spread their wings." The act will also give rise to more of paper work, he added.
The protest saw participation from MP Dal Mill Association (Indore), Association of Pulses Industry, Mithai Association, Namkeen Association, MP Spices Manufacturing Traders' Association and Wholesale Retail Traders' Association. The traders presented their memorandum to the divisional commissioner Prabhat Parashar, appealing the government to reconsider the points in the act.
"The new law has made it mandatory for the small traders to get a fitness certificate from a practising doctor for running their business. Also, it has the provision of appointing a BSC graduate as technical advisor who will monitor the quality of food being manufactured by the trader. But these are all impractical guidelines," added Suresh Agarwal.
The bandh on Tuesday affected business amounting to crores as Mithai traders alone estimated a loss of Rs 65-70 lakh. Restaurants, road-side stalls, ghee trading and pulse business also suffered heavy loss due to the half-day-closure. In the past 15 days, the city has witnessed at least 8 days close due to hike in VAT.

DINAMALAR & MALAI MALAR NEWS

FSSA - TAMIL TRANSLATION OF SOME WORDS

Not enough staff at food dept office

Even as the authorities have said they are committed to implement the Food Safety and Standards Act 2006 (FSSA) in the district, many applicants have complained about the shortage of staff at the office of the district food inspector. FSSA makes it mandatory for all those related to food business to get registered with the district administration. But they are running from pillar to post to get licences.
Those dealing in food business that includes restaurants, food chains and even chemists with a turnover of R12 lakh have to get a licence for selling edible products under the Act, while those with less than Rs 12 lakh turnover have to register themselves with the Food and Drug Administration (FDA).
"I have visited the office of the food inspector three times but never found anybody there. They want our business to be registered, but they do not have enough staff to deal with the situation," said applicant Puneet Sharma (name changed).
"The department talks about organising camps to help us in filling the forms but there is hardly anybody in the office to help us," said another applicant.
Even the authorities admit that the department does not have adequate staff. "We don't have sufficient staff. We take the help of clerks of excise laboratories in processing the applications. The situation may improve in a few days. We want cooperation of residents for proper implementation of the Act," said CR Rana, commissioner, Food and Drug Administration.
The district has only one food inspector, who is responsible for collection of food samples and attending court cases.
Surinder Singh Punia, food inspector, Gurgaon, said, "We have to collect food samples and attend court cases. In such a scenario, we are doing our best to serve the residents in a better way."

Sweets, namkeen traders observe bandh in Indore

Indore, Mar 27 (PTI) Protesting against the Centre's move to strictly implement Food Safety and Standards Act, 2006, thousands of sweets and namkeen traders today observed a half-day bandh in the city. Over six thousands traders affiliated to Namkeen and Mithai Vikreta Kalayan Maha Sangh staged a demonstration at Sanjay Setu causing traffic jam for couple of hours in the heart of the city. "We do respect Indian laws but the new rules would cause harassment to the small traders," Sangh President Ramprasad Sharma told PTI.
"Under the new norms, traders will have to determine and print the nutritional value of every product, a provision small traders will find difficult to comply with. This would encourage inspector-raj," he said. The Food Safety and Standard Authority of India has laid down science-based standards for food items and regulate their manufacturer, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.
The Act aims to ensure prevention of fraudulent, deceptive or unfair trade practices which may mislead or harm the consumer.

FDA files case against Pune vendor

The Pune division of the Food and Drugs Administration (FDA) has finally taken action under the Food Safety and Standards Act, 2006.
On March 16, officials from the FDA, Pune lodged a case under section 31 (1) of the act against a Kothrud-based food vendor for running a food business without possession of a valid licence.
This is the first case lodged in Pune division against a food vendor for doing business without licence under the act, which came into force eight months ago on August 4, 2011.
The vendor was caught during the mass food poisoning incident in September 2011. Hundreds of people on a fast across the state took ill after consuming varai (samo rice) flour. Most of the cases happened in Solapur (222) and Pune (60). While a temporary ban on sale of varai flour was imposed, samples were drawn from food vendors across the city. During investigation, samples were drawn from Anand Trading Company in Kothrud’s Bhelkenagar run by proprietor Ashok Shah.
“Initially the state public health laboratory rejected the sample as sub-standard. The vendor challenged the report and samples were sent to referral laboratory in Mysore where it was found fit.
However during investigation we realised that he didn’t have a valid licence for running the shop,” said AR Deshmukh, food safety inspector.
Deshmukh said Shah earlier owned a shop on the same name on the opposite side of the road that had a licence. “When he shifted location, he didn’t take a licence. We sent a proposal to our seniors for taking action and after we received permission, we lodged a case in the chief judicial magistrate’s court,” he said. \
The registered criminal case number is 0401021/2012 which was lodged on March 16 under section 31 (1) of the FSSA, 2006.
“The punishment for violation of this section is covered under section 63 of FSSA, 2006 which carries maximum imprisonment of six months along with fine of Rs5 lakh. We want to send out a strong message to all food business operators that we are serious about cracking down on unlicenced or unregistered vendors,” said Chandrakant Salunkhe, joint commissioner (food), Pune. He added that while issuing new licences or registrations is an ongoing process, the last date for businesses to convert to the new law is August 4, 2012.
“After that we will begin a crackdown on old licence holders that haven’t come under the new law too,” said Salunkhe.

New licence norm, Chemists seek exemption

Chemist in the district have sought exemption from taking new licences under Food Safety and Standards Act (FSSA) 2006. All chemist shops are required to be registered licensed in accordance with the procedures laid down in FSS Act. There are about 1,200 chemist shops in Gurgaon.

The Gurgaon Chemists and Druggists Association approached the state health minister over the issue. Members of the association submitted a request to health minister Rao Narender Singh, demanding that they should be exempted from the new licence. GS Pasricha, president of the association, said, "We have already a licence. We sell food products like lactogen and cerelac only. Food licence is to cover the unorganised sector."

CR Rana, commissioner, Food and Drug Administration, said, “It will cost them merely R400. We cannot change the law and we want their support in implementing it.”

Over 68% of milk samples non-conforming to food safety norms: Government

NEW DELHI: Government today said that 68.4 per cent samples of milk tested last year were found to be non-conforming to the food safety regulations.

In a written reply in Rajya Sabha, Health Minister Ghulam Nabi Azad said, "In the National Survey conducted by the Food Safety and Standards Authority of Indian in 2011 to ascertain the quality of liquid milk through the country, 68.4 per cent samples were found to be non-conforming to the Food Safety and Standards Regulations."

The national survey was conducted to create awareness among the public, Azad said.

"The Commissioners of Food Safety in States and Union Territories are empowered to take remedial measures under Food Safety and Standards Act. The Food Safety Standards Authority of India has already issued an advisory to them to maintain standards of milk," the Minister said.

Replying to another question on quality of milk in Delhi, Azad said that out of the 71 samples picked last year, 50 were found to be non-conforming.

"Out of 71 samples of liquid milk picked up from Delhi by the Food Safety and Standards Authority for testing, 50 samples were not found to be conforming to the standards as glucose and skimmed milk powder was found added," he said.

In reply to a similar question, Azad said, "In 2011 a large number of samples were not found to be conforming to the standards. It was not not established that these are unsafe and injurious to health."

This was only a snap shot survey to create awareness, he added.

Procedure adopted by FSSAI for approval of Proprietary Products

“Keep the Food Safety and Standards Act in abeyance”

The government should keep the Food Safety and Standards (FSS) Act in abeyance for three years so as to give time to frame rules that would not harm the domestic industry. In its present form, the FSS Act would favour only multinational companies and strike the death knell for the indigenous industry, said S. P. Jeyapragasam, president of Tamil Nadu Foodgrains Merchants Association, on Friday.

Addressing a press conference here, Mr. Jeyapragasam said that the definition for ‘adulteration' was not clear in the FSS Act. In a country like India, it would be difficult to produce ingredients for food products with uniform quality.

The Act stipulated standards that were prevalent in 1954, he claimed and said that agricultural practices had changed over the decades through infusion of technology, fertilizers and pesticides. It took six months to grow paddy in 1954 but it was now possible to harvest the crop in 90 days.

Mr. Jeyapragasam said that the enforcing authorities in the State lacked clear knowledge of the Act and familiarisation programmes were being conducted for them now.

The food standards prescribed in FSS Act conformed to European and US standards but India was a vast country that produced cereals, pulses and grains of varying quality in different climatic conditions. The nutritional value and protein, sugar and moisture content were not the same and hence would not match the parameters of the Act.

He claimed that certain preservatives had to be used in the preparation of food items and this could not be termed as adulteration.

The Act prohibited the use of sodium bicarbonate and insisted on the use of sorbic acid in ‘appalam.'

But sodium bicarbonate was allowed to be used in instant mixes. Mr. Jeyapragasam felt that a clause calling food items that did not contain ingredients with the prescribed quality, but were not harmful to health, as ‘sub-standard' could be included in the Act.

The association president also pointed out that food analysis laboratories were located only in Chennai, Coimbatore, Madurai, Salem, Thanjavur and Palayamkottai and it would be difficult for all manufacturers to get all their ingredients tested in time with the available facility.

Mr. Jeyapragasam appealed to the Chief Minister, Jayalalithaa, to persuade the Centre to keep the implementation of the FSS Act in abeyance for three years till the Standards Review Cell studied the suggestions and objections from manufacturers and traders.

City traders oppose food safety law

INDORE: Food Safety Standards Act 2006, implemented by the state government on August 5 last year, has left the city traders perplexed. The traders of food items in the city have termed the Act of Central government as draconian, as they feel it is against the interests of the small traders.

The Act is likely to leave small traders jobless and help MNCs spread their wings, they allege. Considering all these factors, a number of traders' associations in the city are staging an indefinite dharna against the Act on March 27 at Sanjay Setu. A meeting of traders will be held in this connection on March 25.

The protest launched by MP Food Products & Producers' Association is likely to see participation from MP Dal Mill Association (Indore), Association of Pulses Industry, Mithai Association, Namkeen Association, MP Spices Manufacturing Traders' Association and Wholesale Retail Traders' Association.

Suresh Agrawal, president, MP Dal Mill Association (Indore), told ToI, "The new law has made it mandatory for the small traders to get a fitness certificate from a practising doctor for running their business. Also, it has the provision of appointing a BSC graduate as technical advisor who will monitor the quality of food being manufactured by the trader. But these are all impractical guidelines". "Traders are finding the rules impossible to follow. Hence we are opposing the Act," said another trader Ramesh Khandelwal.

When contacted, food & safety officer Manish Kumar Swamy said, "The Act is meant to improve hygiene of the food materials as it becomes effective from the very stage of processing. The new law had replaced the old existing Prevention of Food Adulteration Act, 1954."

Symbol of Food Safety - GLOVES

Gloves hold a special identity as a part of the ‘Food Handler’s Protective Clothing Kit’. With the advent of ‘Food Safety’ they are used profusely in the food industry today. Restaurant production and service staff, Employees from manufacturing units and Retail processors too, use surplus amounts of gloves. Food quality personnel often render training and focus on appropriate use of gloves. However, they have not been accepted by the food handlers completely. Moreover their use has been enforced in food work environments to ensure product safety majorly; in turn diluting the factors affecting food handler hygiene and safety.

Today ‘Gloves’ have become a symbol of Food Safety, however with a false sense of security. Use of gloves is not the only and safest way to protect food from being contaminated. ‘Glove Abuse’ can pose serious food related concerns and also interfere with employee hygiene and welfare initiatives. The objective of this article is to introduce food handlers to the concept of appropriate storage, usage, selection while handling critical products and disposal of gloves.

Safety Norms

• Use appropriate clean gloves to handle specific foods
• Use gloves to create barrier between painted nails / stone studded finger rings /cuts & wounds dressings; and food products
• Do not use body lotions or powder talc’s on moist skin before wearing gloves
• Prevent excessive sweating by usage of gloves exhibiting the property of heat dissipation
• Choose a non-reactive glove make to ensure no migration of chemicals into the products

Facts

• Gloves are no ‘Permanent Solution’ to Hand Hygiene
• Inappropriate Storage, Handling and Disposal of gloves can lead to Food contamination and Spreading of Food Borne Diseases and Skin Infections

Storage

• Store gloves in their original packaging or as recommended into clean and sanitized dedicated dispensers.
• Store in clean and dry atmosphere.
• Do not store gloves in unattended areas, left open on food contact surfaces or in places where spillage or aerosols of liquids, leakages and / or piled under dirty miscellaneous objects.
• Do not mix dirty and unused clean / treated gloves.
• Keep superfluous stocks appropriately covered and away from any kindly of contamination.
• Wash, Sanitize and Air Dry re-usable gloves. Never re-use disposable gloves.

Types of Gloves

• Different types / makes of gloves are used in the food industry today. Gloves are manufactured using Polypropylene, Poly Vinyl Chloride, Nitrile, Natural Rubber Latex and Polyurethane. Cotton and padded gloves are used in the bakery and while handling the microwave. Cut resistant gloves are either made of metal or have spotting which do not allow the knife penetrate into the food handlers hand.
• Polypropylene gloves are least expensive, easily torn and can have built-in-antimicrobial compounds.
• Vinyl gloves are resistant to ozone and oil; and can be used around heat sources.
• Nitrile gloves are less elastic, abrasion proof, puncture resistant and significantly more durable. They may have little chemical additives and no proteins
• Latex or chemical additives may result in hypersensitive reactions amongst users.
• Polyurethane gloves are free from chemical additives
• When selecting gloves, important features to review are: break and abrasion resistance, durability, elasticity and resilience, tactile sensitivity and heat dissipation. Do not mix dirty and unused clean / treated gloves.

Appropriate Usage

• Foods handlers shall always ensure that they have washed and sanitized their hands effectively before and after using gloves.
• Gloves shall never replace hand washing.
• Ensure that your hands are perfectly dry before wearing gloves.
• Remove one glove at a time from the dispenser; without touching any food, body parts, uniform, dirty dusters, equipments or food contact surfaces.
• Ensure the glove dispensed is of correct size and type in order to suit the work requirements, clean and appropriate for the task to be performed.
• Ensure that the dispensed glove is clean, not torn or damaged.
• Wear gloves while handling soiled perishables, untreated raw materials, handling cold preparations, minimal treated / rare cooked products.
• Change gloves
• After they become soiled
• After they get cut accidentally or are damaged
• After every four hours when in continuous usage doing the same work
• After every activity and before start of new activity
• Between handling of non-vegetarian and vegetarian items
• Between handling of raw and semi processed and ready to eat food products
• Before and after breaks from work
• After using the restroom
• After touching sweaty body parts, soiled objects accidentally
• Do not handle miscellaneous objects like waste bin covers, money, coupons, KOT paper rolls / function prospects / special instructions / notices, soiled equipments, used dusters etc. after wearing fresh pair of gloves.
• Remove gloves by grasping them at the cuff and peeling them off inside out over the fingers while avoiding contact with the palm and fingers.
• Discard gloves in the dedicated waste bin and ensure appropriate hand washing. Do not litter.

and the beat goes on….

Anyone in the food business cannot afford to ignore the importance of hygiene. Yet it is still common to find many organisations whose attitude to hygiene is ‘Yes, that’s all very nice, and I’m sure that is the way things ought to be done, but we’re running a business here, and we simply don’t have the time or the money to spend on all those things.’ On the flipside, those who advocate high standards of hygiene end up being focused on the ‘Do Nots’ rather than the ‘Dos’.

A positive approach that stresses on professional practices and integrates hygiene with day-to-day skills and work schedules is what is required. Obviously this does not happen spontaneously and requires continual training.

In all hotel there is training being conducted for kitchen hygiene. The question is whether the training content is being put into practice. The answer to that is not very reassuring.

Training for ensuring cleanliness standards in the kitchen focuses on three main aspects: the basic kitchen hygiene and how to clean the kitchen which is essentially a part of kitchen stewarding, food safety & hygiene for chefs that covers the requirements at different stages of the processing of food from receiving to storing to preparation and cooking as well as holding, display and service and the very essential personal hygiene component.

Mandatory training in kitchen hygiene is part of the induction process for all staff connected with food production. The more important aspect that needs to be considered is the fact that this orientation needs to be followed by repeated re-orientation. It has to be a continuous process in every aspect, whether it is checking via regular and mystery audits or carrying out re-training.

Managerial staff must incorporate the need and the processes regularly in their meetings and briefings. This constant drilling is necessary until hygiene is a habit! Lectures, films and HACCP training are only a means to an end and have a temporary effect. Whether hygiene becomes a part of the operations or not, is largely dependent on a continual repetitive effort by all concerned.

In order to ensure that the training does translate into practice, there are training levels that are set and kitchen employees are required to work upward through these levels. If an employee fails to meet the requirements of a level when on the job, he/she is put back into training. This is designed to create an assurance that the training is actually being put into practice. At the same time, it is necessary to have a certain amount of accountability from the people who are being trained. Many hotels have built these training modules into their performance appraisal system. The employee cannot be promoted to a higher designation without successfully completing the hygiene training and will only be appraised on successful completion of hygiene training.

Perhaps one of the most neglected areas is the kitchen stewarding. There is no professionalism here as there is no formal training available. As a result, the person heading the area is someone who has moved up the ranks from a lower level of operations. Although such a person may possess the basic knowledge and skills, he is not equipped with the ability to deal with the changes and challenges of food safety and the technological advances in this area.

No catering college focuses on Kitchen Stewarding as part of its curriculum. Nor does any hotel give importance to this function and it is a regular happening that a staff member who does not fit into the kitchen inevitably lands up being transferred to kitchen stewarding. Such a person with limited knowledge and skills being responsible for very expensive equipment spells disaster! Knowing at what steam and temperature levels a dish-washing machine is supposed to operate is vital so that equipment and utensils that come in contact with food are in keeping with the food safety requirements.

Training is a key component to the GMP of the organization and will assist in achieving HACCP accreditation. Most internal training begins at induction and is followed by modules at different stages and is regarded as a part of KRAs. External trainings that may be conducted are on par with International Standards. Although these are available, very few organizations subscribe to these programmes.

Over the years we have depended on accreditations and training aids from other parts of the world. These do not match with the Indian scenario and are far removed from reality. In recent times however there has been a strong initiative to shift to that which is local. Staff in our country can hardly identify with the pretty woman in a short skirt that they see in the training visuals! To overcome this, visual aids have been made locally not only in English, but also in Hindi and Marathi and the process is on for creating programmes in all the regional languages of the country.

Although this is a great step forward, it might also be a good idea to create programmes and visuals that are specific to the organization. Making a video clip in the same kitchen where the staff is working has the added benefit of the staff being able to relate to the content easily. Most training departments are reluctant to invest in making their own films but given the fact that technology is now so easily available and user friendly, it would be worthwhile to consider this as an effective option. The use of a video clips shot randomly for auditing and rectifying wrong practices can have an amazing impact on training… as the saying goes, ‘seeing is believing’.

On a futuristic note, the Quality Council of India has started compiling training programmes under the Indian accreditation norms so it is only a matter of time that there will be a series of training programmes that will be fine tuned to Indian requirements. In light of the new act that has been passed by the Food Safety Standard Authority of India, there is an additional focus on accrediting the certification bodies that are providing certification across the country.

On reviewing the situation, it is clear that a structured training is essential, preferably in-house rather than external accreditation. Induction training according to SOPs must be followed by supervision to make sure that it is put into practice. This coupled together with constant monitoring and re-training is the only formula for success in achieving high standards of kitchen hygiene. Where there is an erratic and haphazard approach to training, hygiene standards are likely to be inconsistent. In a sense, the training and re-training form a repetitive almost rhythmic pattern and the beat goes on!!!

FSSAI EXHIBITION AT PRAGATI MAIDAN

Reward scheme for whistleblowers if need arises: Govt

New Delhi, Mar 20 (PTI) The Health Ministry today said that it has readied a reward scheme for whistleblowers who could expose individuals involved in food adulteration.

Minister of State for Health Sudip Bandhopadhyay, in a written reply to a question in Rajya Sabha, said the Ministry is awaiting to see if the Parliament passes a Whistle Blower Act, as in that case there may be no requirement for the reward scheme on food adulteration.

"Food Safety and Standards Authority of India (FSSAI) has drawn up a draft reward scheme which will be operationalised after finalisation within the scope of Section 95 of the Food Safety and Standards Act, 2006," Bandhopadhyay told the House.

"Before taking a final view about the reward scheme, Food Safety and Standards Authority of India is waiting for the outcome of this Bill," he added.

In response to another question, Bandhopadhyay said that the World Health Organisation had removed India from the "list of countries with active endemic wild polio virus transmission".

AP Govt to issue order against use of carbide for ripening mangoes soon

This summer season, Andhra Pradesh is likely to be free of mangoes ripened with calcium carbide, a cancer causing chemical, as the state government is likely to issue an order in this regard this week.

Md Israr Ahmed, director, marketing, agricultural marketing department, Government of Andhra Pradesh, explained, "This time we have a large quantity of mango produce and right now meetings among farmers and consumers are being conducted in various districts to create awareness on using ethanol instead of calcium carbide for ripening."

He added, "Further to the meetings, a GO will be issued on the ban of using carbide for ripening and it will be ensured that the order is adhered to throughout the state."

The main mango producing districts in Andhra Pradesh are Krishna, Chittoor, Khammam, and Nalgonda. These districts are known for varieties such as Benishan, Totapuri, and Malgoba.

Ahmed admits, "If 100 kg are going out of the state, at least, 95 kg of them are ripened with carbide and the rest by better means like ethanol. However, the traders have been made aware of the massive losses - mangoes ripened with carbide rot in 3-4 days - that they have to bear for attempting to save some money in using carbide, which is very cheap compared to other means."

According to him, the National Horticulture Mission offers 25 per cent subsidy for using pack houses, ripening chambers and permitted means like ethanol for the purpose. Hence, the use of calcium carbide can be successfully avoided.

FSO SAMPLING FORM's & REGISTER

SMC bans slaughtering of chickens, animals on roadside

Srinagar, Mar 15: In a bid to ensure cleanliness and check the ever-growing dog menace in the City, the Srinagar Muncipal Corporation (SMC) today decided not to allow slaughtering of chickens and animals including sheep on roadside. 
 The decision was taken by the SMC Commissioner Dr GN Qasba during a meeting to review Food and Safety Standards Act 2006 (Rules and Regulation 2011).
 On the occasion Dr Qasba directed the concerned officials to ensure that no slaughtering of animals take place outside poultry and mutton shops.
 “This serves as main attraction to stray dogs besides creates unhygienic environment. We will take strict action against the offenders and even cancel their registration certificates,” Dr Qasba told Greater Kashmir.
 During the meeting, Dr Qasba directed the Health Officer to focus on implementation of new Food Act and organize awareness programmes about it.
 He also directed that the food safety officers should be imparted training on food safety to get an exposure and inculcate a sense of comprehensive food safety techniques and measures among them.
 “We should also aim at creating food specialists in different areas so that the poultry, mutton, milk and other essential commodities are inspected on daily basis separately by the concerned food specialists,” Dr Qasba said.

CLEANLINESS DRIVE CONDUCTED ON JHELUM BUND Meanwhile SMC) today conducted a special cleanliness drive on Jhelum bund at Gaadhanjipora near Zero Bridge.
 In a statement, the spokesperson of SMC said 100 sanitary workers were deputed for conducting the cleanliness drive
 The spokesperson said around four-truckloads of garbage were collected by municipal sanitary workers.
 The SMC Commissioner Dr GN Qasba urged the people to refrain from dumping garbage on the bund saying this diminishes Jhelum’s beauty.
 He further directed the concerned officials to keep a vigil and take a strict action against the offenders.