DINAKARAN NEWS

Kerala food commissioner urges FSO's to check food articles before Onam

With Onam – Kerala's harvestfestival – round the corner, Biju Prabhakar, the southern state's food safetycommissioner issued a notice to the food safety officers (FSOs) of all itsdistricts, instructing them to form squads and conduct raids on the premises offood business operators (FBOs) to check the quality of the wheat, rice, sugar,jaggery, spices, cardamom, ghee, fruit and vegetables used by them to preparethe festive delicacies.
Confirming the development, K Anil Kumar, Kerala's joint food commissioner,said, “The process of collecting the samples of these items has already begun.The samples have been sent to the regional analytical laboratory in Kakkanad(in Kochi), but owing to the inadequacy of infrastructure at the facility, wehave also sent the samples to laboratories accredited by the government fortesting.
Testing procedure
The procedure for sending thesamples for testing is compliant with the prescribed format. Since they are sentto more than one facility, the FSOs collect twice the quantity prescribed inthe Food Safety and Standards Regulations (FSSR), 2011, and send both samples foranalysis. Upon dividing the same into two, the analyst then sends one pack tothe government-accredited lab.
The food analysts ensure that theresults of the tests are declared in a time-bound manner, and if there is anunusual result, they bring it to the notice of the food safety commissioner immediately.He is also notified if there is a delay in obtaining the results for anyreason, be it the shortage of staff or inadequate equipment.
Sub-standard ghee
During a recent raid, Kumar saidKerala's food safety department collected the samples of A1 SKG Ghee andAmritham Pure Ghee, which are manufactured by Tripunithura and Muvattupuzha,companies based in the neighbouring state of Tamil Nadu. He said, “They weresent to the laboratory for a test, and were found to be of a sub-standardquality. Prabhakar ordered a ban on them.”
“Any food business operator found stocking and/or selling the aforementionedbrands would either be imprisoned for upto six months or have to pay a fine ofupto Rs 2 lakh. Owing to the huge demand for these articles during Onam, foodsafety operators would be conducting routine checks and collecting the samplesuntil the end of the festival,” the state's joint food commissioner informed.
S Venkatesan, managing director, Sri Kannan and Company, a Tamil Nadu-basedfirm which manufactures A1 SKC ghee, said, “A1 SKG Ghee is a brand thatimitates ours. They claim to provide a better quality of ghee than ours inorder to compete with us, but in the process they offer a product of asub-standard quality. I am happy that Kerala's food safety department hasbanned their brand.”

இறைச்சி கடைகளுக்கு "செக்': உணவு பாதுகாப்பு துறை அதிரடி

மேட்டூர்:மாநிலம் முழுவதும், சுகாதாரமின்றி இயங்கும் இறைச்சி கடைகள் மீது நடவடிக்கை எடுக்க, உணவு பாதுகாப்பு துறை முடிவு செய்துள்ளது; முதல்கட்டமாக, பெரும்பாலான இறைச்சி கடைகளுக்கு, விதிமுறைஅடங்கிய, "நோட்டீஸ்' கொடுத்து, கால அவகாசம் வழங்கப்பட்டு உள்ளது.

”காதார கேடு:தமிழகத்தில், மாநகராட்சி, நகராட்சி மற்றும் கிராமங்களில், ரோட்டோரம் வெட்டவெளியிலும், கூரைகளின் கீழும், ஆடு, கோழி உள்ளிட்ட, இறைச்சி கடைகள் இயங்குகின்றன. பெரும்பாலான கடைகளில், கெட்டுப் போன, அழுகிய, சுகாதாரமற்ற இறைச்சி விற்பனை செய்யப்படுகிறது. இதை வாங்கி சாப்பிடும் பொதுமக்கள், பல்வேறு நோய்களால் பாதிக்கின்றனர்.

இதைத் தடுக்க, இறைச்சி கடை உரிமையாளர்கள் கடைபிடிக்க வேண்டிய விதிமுறை அடங்கிய நோட்டீசை, மாநிலம் முழுவதும் செயல்படும் இறைச்சி கடைகளுக்கு, உணவு பாதுகாப்பு துறை வழங்கியுள்ளது.இதுகுறித்து, சேலம் மாவட்ட உணவு பாதுகாப்பு துறை நியமனஅலுவலர் அனுராதா கூறியதாவது:

ஆடு, கோழி போன்ற இறைச்சியை, உள்ளாட்சி ஆடு வெட்டும் கூடத்தில் வெட்டி, பெட்டியில் அடைத்து, விற்பனை செய்யும் கடைகளுக்கு, கொண்டு செல்லவேண்டும்.கடைகளில் தொங்க விட்டுள்ள இறைச்சி, வெளியில், பொதுமக்கள் பார்வையில் படாமல் இருக்க, கறுப்பு கண்ணாடி பொருத்த வேண்டும்.

வெட்டிய இறைச்சியை, அலுமினியம், மார்பிள், கிரானைட் பதித்த டேபிள் மற்றும் அலமாரியில் மட்டுமே வைக்க வேண்டும். இறைச்சியை, குடிப்பதற்கு உகந்த தண்ணீரில் மட்டுமே, சுத்தம் செய்ய வேண்டும். கடை அருகில் வெட்டுவதற்கான ஆடு, கோழிகளை நிறுத்தி வைத்திருக்கக் கூடாது.

சுத்தம் அவசியம்:இறைச்சி கடை கழிவுநீர் வெளியேற, கால்வாய் அமைத்திருக்க வேண்டும். கடையில் துர்நாற்றம்வீசாமல் சுத்தமாக இருக்க வேண்டும்.இறைச்சி விற்பனை செய்வதற்கு உணவு பாதுகாப்பு துறையிடமும், கடை வைப்பதற்கு உள்ளாட்சி நிர்வாகத்திடமும், முறையாக அனுமதி பெற்றிருக்க வேண்டும் என்பன உட்பட, பல்வேறு விதிமுறை அடங்கிய நோட்டீஸ், இறைச்சி கடைகளுக்கு கொடுக்கப்பட்டு, விதிமுறையை பின்பற்ற அவகாசமும் கொடுக்கப்பட்டு உள்ளது.

அவகாசம் முடிந்ததும், விதிமுறைகளை பின்பற்றாத இறைச்சி கடைகள் மீது, உணவு பாதுகாப்பு துறை சட்டத்தில் நடவடிக்கை எடுக்கப்படும். இதன் மூலம் அசைவபிரியர்களுக்கு, கடைகளில் சுகாதாரமான ஆடு, கோழி, மீன் இறைச்சி கிடைக்கும்.இவ்வாறு, அவர்கூறினார்.

ஆண்டுக்கு ஒருமுறை "செக்கப்':கடைகளில், இறைச்சி வெட்டும் ஊழியர்களில்பலருக்கு, தோல் நோய், காச நோய் உட்பட, பல்வேறு நோய் இருக்க வாய்ப்புள்ளது. நோயால் பாதித்தஊழியர்கள் வெட்டும் இறைச்சியை சாப்பிடுவோரும், பாதிக்க வாய்ப்புள்ளது. எனவே, இறைச்சி கடைஊழியர்கள், ஆண்டுக்கு ஒரு முறை மருத்துவபரிசோதனை செய்து, அதற்கான சான்றிதழை உணவு பாதுகாப்பு துறைக்கு தர வேண்டும்.

Kerala’s safety net over street food soon

A thattukada in Kochi.

Food Safety wing draws up norms for food vendors to ensure safety and hygiene

Street food is an inevitable part of urban living in all metros and cities, anywhere in the world.

The USP of these food-vending units is hot food, served quickly and hassle-free, which one can pick up while on the move.

However, safety, cleanliness and hygiene are aspects of this food business which often go sacrificed, partly because customers never insist on these and vendors themselves are not aware of any specific guidelines they have to follow to ensure food safety.

Mobile joints

The Food Safety wing is now in the process of setting this right, by drawing up a set of guidelines that street food vendors, especially mobile fast food joints, have to follow so that safety and hygiene aspects of the food business are not compromised.

“What we are attempting to do is a branding exercise - those mobile fast food joints which follow the essential food safety guidelines will have our (food safety wing’s) seal of approval. We propose that these mobile vans may sport a uniform colour and a neon display board, sporting the insignia of food safety wing’s approval. In short, this branding becomes the USP of the vendors, while at the same time promoting the concept of food safety among the public,” says Commissioner of Food Safety Biju Prabhakar.

Discussions held

He had already held a preliminary round of discussions with some mobile food business operators, to impress upon them the need to put food safety first and get their feedback on the branding exercise

The proposal will be submitted to city corporations/ municipalities, so that they can own up the programme and ensure its proper implementation, he added.

While there are a handful of these mobile fast food joints in the city, these are not yet ‘legalised’ and the city Corporation has not exactly given them permission or a licence to operate these mobile vending units.

The only stamp of officialdom that these vendors have at present is a food business operator (FBO) registration from the Food Safety wing.

Local bodies will have to step in and issue these vendors a licence or a permit, before the proposed scheme of the Food Safety wing can be implemented.

Though many of these mobile fast food joints do roaring business, often these function from unhygienic premises and from within shabby, rusty vehicles. Clean and safe storage of cooked food, raw food, serving vessels, safe handling of food, safe drinking water and proper waste disposal are all issues which need to be addressed as far as the street food business is concerned.

Grading

“We have drawn a 22-point guidelines draft for mobile fast food joints, including a set of basic guidelines which cannot be compromised. Depending on the rate of compliance, we will grade these joints and give our approval. We could even think about discussing with the KSEB on providing these joints power connections with meter at certain designated areas,” Mr. Prabhakar, said.

The attempt is to encourage all vendors to sell safe food rather than discourage them from selling food on the street, he added.

Guidelines proposed

*Mobile fast food joints may be operated only from clean premises, free of open drains.

*The inside of the vehicle, including the floor, used to sell/ cook food should be lined with seamless aluminium or fibreglass sheets that can be cleaned easily.

*Vehicle to be clean, washed daily.

*Food to be stored only in clean, un-dented stainless steel vessels with covers.

*Safe, potable water should be provided as drinking water and for washing hands.

*Food waste and waste water should be collected in vessels and disposed of properly elsewhere.

*Those handling food should necessarily wear clean clothes, head cap, apron and gloves.

*All food handlers should be given training in handling food and should compulsorily avoid smoking/ chewing tobacco during business hours.

*Health certificates must for all food handlers.

*Exhaust fans mandatory. Clean kitchen wipes/clothes to be used.

*Only food-grade plastic covers or aluminium foil for packing food.

*In case food being sold in the van is cooked elsewhere, the place of food preparation should have a registration certificate and fulfil conditions of food safety.

*Meat, egg and poultry should be bought from licensed suppliers and a register of the details of suppliers and the daily supplies should be maintained.

*Use of mini-refrigerator, microwave ovens will be encouraged for food safety.

*Cooked meat and uncooked/ ready-to-be-cooked meat should be clearly separated. These cannot be kept unrefrigerated for more than three hours.

*Temporary clean roofing material should be drawn up if food is cooked outside the van.

FDA collects compounding fee, not fine, from faulty eateries

Regulatory body is levying the amount on food business operators for violating the Food Safety and Standards Authority of India Act, 2006; says no such term as fine is described in the law, but there is provision for compounding fee

September 16, 2013

In the latest of the battle between the Food and Drug Administration (FDA) and the Food Business Operators (FBOs), the former levied a compounding fee on city eateries for not having medical certificates for their employees and unhygienic cooking conditions. The fee was also imposed on those eateries that were not registered with the FDA. The decision to impose the fee was taken to ensure that the FBOs adhered by the norms laid down under the Food Safety and Standards Authority of India (FSSAI) Act, 2006. So far, the FDA has collected about Rs 7.30 lakhs from 132 establishments in the city by levying compound fees .

Representation Pic

Commenting on the issue, FDA Assistant commissioner (Food) Shivaji Desai said, “Our Food Safety Officers (FSOs) are conducting random checks. It has been discovered that most of the FBOs lack health certificates of their employees or persons handling food at their respective establishments. In addition, the cooking areas at these establishments were unhygienic and lacked standards prescribed as per to the FSSAI Act. Also, there is no such word as ‘fine’ mentioned in the act for its violation. Instead, there is a provision called compounding fee.”

Stating that an employee’s health is crucial in the food business, Desai’s counterpart Dilip Sangat said a sick employee couldeasily spread the disease he was suffering from. “Sanitising the cooking area is necessary because it directly affects public health,” he added.

Refusing to pay the compounding fee, a sweet mart owner said, “I am not going to pay any fee. Our employees have been working with us since years now. And if you taking about hygiene in the cooking area, then let me tell you that we did had some minor issue which have been taken care of .”

Informing how the compounding fee is levied, Sangat said, “Our FSOs visit FBOs in the city to verify whether they have adhered by the FSSAI Act or not. If any of them are found guilty, FDAofficials issue a notice and ask the FBO to visit the office for ahearing. Assistant commissioners conduct the hearing and give the FBO a chance to explain his side for flouting the norms.

Then considering the reasons given the FBO and the intensity of the violation, we levy the fee. Time is given to the FBO to deposit the amount and make necessary changes to his establishment as per the act.”

Compounding fee is an amount levied by the FDA on FBOs whose turnover is less than Rs 12 lakh per annum and violating the FSSAI Act. Violations include non-registration with the FDA, non-availability of purchase bills business material, unhygienic kitchen and lacking medical certificates for employees who handle food items or cook food.

DINAKARAN & DINAMALAR NEWS

14 ‘herbal’ water units sealed in Chennai

Food safety department officials check the water at a 'herbal water' unit at Koyambedu on Saturday. 

Chennai: The food safety and standards authority of India department officials on Saturday sealed 14 herbal water units in the city. The move comes in the wake of a recent order from the National Green Tribunal to regulate unauthorised water units.

“The herbal water units at Arumbakkam, Koyambedu, Kosapet, Tondiarpet and West Mambalam were closed following the NGT order,” said a food safety official. The shops were selling herbal and flavoured water which were not found to be purified up to standards.”

“These units did not have ISI certificates or any proper licence to run. They did not obtain the no-objection certificate from the food safety department. The standard of the water sold at these points were not herbal or tested in labs and, hence, consumers could contract infections. Except for these 14 herbal water units, the other 13 units functioning in the city were found to have proper documents and were following safety norms,” the official added.

The shops were served notice last month. As the units failed to respond to the show-cause notice, they were sealed. The closed units could resume operations only after getting licence and ensure that the safety parameters were in place, the official informed.

Crackdown begins on herbal water units

The Food Safety and Drug Administration Department on Saturday started closing down unlicensed units producing ‘flavoured’ or ‘herbal’ water.

Five units in Arumbakkam, three in Koyambedu, two in Kodungaiyur, one each in T.Nagar, Tondiarpet, Perambur and Kosapet were sealed on Saturday, said S. Lakshmi Narayanan, designated officer, Food Safety and Drug Administration, Chennai District.

Of the 1,000 units in the State that sell drinking water in the guise of ‘herbal’ or ‘flavoured’ water, about 150 units are in the metropolitan area.

These units do not have the required certification from the Food Safety and Standards Authority of India.

Random testing by a government institute showed that herbal water may contain higher-than-prescribed bacteria levels. “Many of the water in such units have over 150 colony forming units (CFU) per ml. The permissible limit is 20 CFU,” said a food analyst. The herbal water is typically sold in 20-litre bubble top cans resembling the ones sold by packaged drinking water units with BIS licence and also priced at around Rs.35-Rs.40.

The units were closed based on a directive of the National Green Tribunal and orders from the Commissioner of Food Safety and Drug Administration.

Units in Kancheepuram district will be closed next week.

“We issued notice to 36 units last week. The operators have to get a no-objection certificate or a product approval from the Food Safety and Standards Authority of India within a week,” said an official.

“Red Hills, Madhavaram, Ambattur and Poonamallee have 52 units making herbal water. We will close unlicensed units on Wednesday,” said Senthil Murugan, Designated Officer of Tiruvallur district.

V. Murali, honorary president of Tamil Nadu Packaged Drinking Water Manufacturers’ Association, said that such units selling ‘herbal’ or ‘flavoured’ water function outside the licensing system and do not undergo rigorous water quality testing. There is not much awareness among residents about herbal water, he said. Members of the Tamil Nadu Packaged Drinking Water Manufacturers Association demanded the closure of unlicensed units selling ‘flavoured’ water’ a few months ago.

Random testing by a government institute showed that herbal water may contain higher-than-prescribed bacteria levels.