FSSAI appoints Sanjay Dave as Director (Enforcement)

In a major reshuffle of departmental work at the Food Safety & Standards Authority of India (FSSAI), the post of director (enforcement) has been handed over to Sanjay Dave. Dave is currently advisor to the apex food regulator, apart from being the chairman of Codex Alimentarius Commission, international food standards body, for two terms.

The decision was taken by the top brass of the FSSAI recently stated a report by Ashwani Maindola in FnB News.

The post of director (enforcement/surveillance) in recent times was held by Col. C R Dalal, who was an Army officer serving at FSSAI on deputation; and Vinod Kotwal, who after that went on to hold the position of director (Codex/FA/Estt) with the authority. The latest to hold that position was Bimal Kumar Dubey, from whom Dave would be taking over.

In another related move, Dr Sandhya Kabra, who is director (QA/PA), will not be looking after quality assurance (food imports) anymore. She will now be restricted to only product approval. With this change, rumours pertaining to Dr Kabra’s transfer have been laid to rest.

It is pertinent to mention here that in recent times, the issue regarding product approval of imported foods remained highly debatable and the Supreme Court, few days ago, stayed an order by the Bombay High Court, which had quashed issuing of advisories by FSSAI.

DINAMALAR NEWS

Two bakeries in Madhya Pradesh slapped FDA notices for using saccharin

Two bakeries in Chandan Nagar, Madhya Pradesh - Savera Bakery and New Bharat Bakery - were slapped notices by the state Food and Drug Administration (FDA) for selling bakery products containing chemicals that are unsafe for human consumption and could trigger cancer.

Manish Swami, Chandan Nagar’s food safety officer (FSO), informed, “We recently collected samples of bakery products from the production units of the two bakeries in Chandan Nagar and found that the products contained saccharin and were unsafe for human consumption.” 

“Saccharin is an artificial sweetner that blocks mental development, triggers stomach and liver disorders and is carcinogenic,” he added. He stated that officials from the department took action after receiving complaints from several consumers.

Swami said, “Samples of toasts were collected from the two bakeries last June, and sent them for testing to the laboratory in Bhopal, whose report revealed the use of saccharine as a sweetener and observed that it is not safe for human consumption.”

“After receiving the report from the laboratory, we issued the notice under Section 46 (4) of the Food Safety and Standards Act (FSSA), 2006 and asked both the establishments to get the samples retested at the Central Food Laboratory in Mysore,” he added. 

“If they fail to submit a detailed report within 30 days after the notice is issued, necessary action would be taken against them. We would be taking steps to prosecute them if they fail to furnish the requisite details in the given time,” stated Swami.

Speaking to FnB News about the comsumption of the toasts produced from bakeries informed, he said, “ The products produced in these two bakeries were largely sold at retail stores and also consumed at tea stalls in the cities.” 

“Both the establishments have an average production of 100kg, which are sold by retail outlets in Indore and nearby cities. We have issued notices. Once the notice period lapses, we would lodge prosecutions and shut their operations.”

Devendra Kumar Verma, senior food safety officer, Madhya Pradesh, said, “ Saccharin, if used in large quantities, is dangerous to health. It must be used in small quantities. It should not be used like food.” 

“The toasts made at the two bakeries against which our officials have taken action aganist and sent notices to contained large quantities of saccharin in their toasts,” he added

When quizzed about the maximum imprisonment for selling unsafe products, he said, “There is a fine that can extend upto Rs 5 lakh, along with a maximum prison term of three years for producing and selling unsafe products.”

In big food importers’ row with FSSAI, small businesses suffering most

THE deadlock over failure to obtain product approvals for imported foods by importers from authorities concerned, leading to holding up of several consignments at various ports and airports across the country, seems to have affected small-time F&B importers the most.

In fact, many of these small businesses have suffered such losses that they are on the verge of downing their shutters.

Best before date

For most of them, apart from stuck investment, the key issue is that F&B items being perishable they are of no use after the best before date. Mitesh Trivedi, who is based in Anand, Gujarat, and is managing director, Rands Multibiz Pvt Ltd, is facing a similar situation. Last September, he started importing Jaguar, an energy drink, from the United Kingdom. 

Stuck at Mumbai port

Since then, his consignment, worth Rs 6.5 lakh, is stuck at the Mumbai Port. Trivedi explains, “My product is still stuck at the Mumbai Port, and the reason they cite for it is product approval. FSSAI does not approve of the product I have imported from the United Kingdom.”

He adds, “One can of Jaguar costs me Rs 95. I placed an order worth Rs 6,50,000, and spent Rs 3,50,000 for transportation and other purposes. A consignment of the energy drink worth Rs 6,50,000 is stuck at the port.” Trivedi rues, “It would continue to be stuck unless the Supreme Court lifts the stay order on product approvals.

Expiry in Feb 2015 

The product is slated to expire in February 2015. In the fight between the regulator and bigger importers, I stand to lose Rs 10 lakh.” He concludes, “Running the business in these circumstances has become very difficult. Many small importers, including myself, have given up and wound up their businesses.”

Review is on

Meanwhile, a source at FSSAI, on the condition of anonymity, states, “The ministries of health and food processing industries are currently in the process of reviewing the role of the apex food regulator regarding the long delays in product approvals. It would take them some time to review it.”

He points out, “Earlier, Mumbai High Court quashed the FSSAI advisories, terming them unlawful. But later, FSSAI moved the SC, and obtained a stay order until October 2014.”

21 food outlets on AMC’s raid list

AHMEDABAD: AMC continued major raids on eateries in the city for the second day on Friday. The raids are among the few coordinated raids that the AMC has carried out on eateries in the recent past.

On Friday, the AMC’s health team raided Gurukripa lodge in Jamalpur and Ambika parotha house in Khadia and recovered raw material from the kitchens of these food outlets. Health authorities have warned that they would visit places in north and west zone on Saturday. The team has a list of 21 eating joints.

Meanwhile, AMC sealed 10 eating joints in the city as part of a food quality drive. Some prominent places included Fork and Knife and Hotel Palace, according to a release.

“We will continue similar health raids in the west, south and east zones. One of the reasons is that we are receiving cases at our urban health centres where patients have been complaining of stomach-related infections,” says a senior AMC health official.

Food Safety Guidelines For Foods With Gravy & Fried Food Products

Food with Garnishing

High Risk cooked and prepared foods need special handling to prevent the growth of microbiological contaminants. Food BusinessOperators have to maintain the right temperature for storing or heating. They have to also ensure that food is consumed within the specific time as mentioned in the FSSAI guidelines. Bacteria multiply very fast in food that is moist and which has the right acidity level for growth. To prevent the growth of bacteria all small and big food business establishments must remember the special precautions needed for foods with gravy. Special precautions have to be taken for high risk foods prepared in large quantities or prepared in advance such as for meetings, large social events, outdoor events or weddings.

Do not store food with gravy at room temperature for more than two hours during display or sale. Bacteria can easily double their numbers every 10 to 20 minutes.

Foods with gravy that need to be stored for longer periods should either be kept in

a) Refrigerators at 5°C or lower

b) Hot Holding at 60°C or higher

The hot holding equipment such as a slow cooker, Bain-marie or hot holding cart should not be used for cooking or reheating

Food products with gravy have to be reheated up to 70°C

No water should be added to gravy food after it has been cooked, reheated or boiled

Sometimes food needs to be garnished and so there is post cooked mixing but remember that ingredients and garnishing that are added to cooked food must be thoroughly washed and cleaned to prevent any cross contamination from handlers, water or kitchen surfaces.

Use only potable water for washing and clean thoroughly

Add ingredients only once food is ready to be served and serve food immediately if garnishing has been added to cooked food.

Prepare garnishing only from fresh, thoroughly washed and freshly cut vegetables 

Special requirements for fried foods 

FSSAI has set special guidelines for fried foods as oil that is not of the proper grade can degrade very fast. Using degraded quality of oil is a serious food safety hazard, so only good grade oil should be used and the oil sold in open form is strictly prohibited under the regulations. The repeated use of edible oil for frying can cause health problems as the concentration of toxic chemicals become worse. Food business establishments must remember

To use proper quality branded oils/fats for food preparation as well as for frying

Use only packaged oil

Avoid the use of oils with high trans fats

Avoid preheating and re-use of oil for food preparations especially in foods with gravy

Avoid having left over oil as far as possible

Use separate deep fryer utensils for potatoes and those for meats, chicken and fish

Re-use of cooking oil should be avoided and in case of reuse of cooking oil then it should not be used more than three times to avoid formation of trans fats.

What Is Food Adulteration?

Food Colors

Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of the food products, is also responsible for the lowering or degradation of the quality of food products. Adulterants are those substances which are used for making the food products unsafe for human consumption.

Under the previous food laws any food product with lowered or degraded quality used to be defined as Adulterated Food but under the new laws (FSS Act, 2006), the word adulterated food has been termed as Substandard Food, Unsafe Food or Food containing the extraneous matter.

Food products are said to be adulterated if their quality is adversely affected by adding of any substance which is injurious to health or by abstracting a nutritious substance.

A food item is said to be adulterated if:

A substance which is added is injurious for human consumption.

An inferior substance substitutes wholly or partly.

A valuable ingredient has been abstracted from the food product, wholly or in part.

Various types of adulterants found in the food products are as follows:

Intentional adulterants; like coloring agents, starch, Pepperoil, injectable dyes and others.

Incidental adulterants; like pesticide residues, larvae in foods, droppings of rodents.

Metallic contaminants; like lead, arsenic, effluent from chemical industries etc.

According to the provisions of Food Safety and Standards Authority of India, if any person imports or manufactures for sale, or stores or distribute any adulterant, by himself or by any other person on his behalf, shall be liable

For a penalty up to Rupees two lakhs, if the adulterant is not injurious to health.

For a penalty up to Rupees ten lakhs, if the adulterant is injurious to health.

Further it is provided that, in a proceeding under the provisions of Food Safety and Standards Authority of India, it is not a defense that the accused was in possession of an adulterant on behalf of any other person.

Food Safety Guidelines for Water Based Chutneys and Sauces

Water Based Chutneys and Sauces

Water based chutneys and sauces served at the food establishments need to be processed and handled hygienically according to the food safety standards to ensure – they are safe for the consumers. Chutneys and Sauces are High Risk Foods as these are made of raw foods like fruits or vegetables like tomatoes, green onions and peppers; they can easily become contaminated with harmful bacteria.

Fresh chutney and sauce ingredients like green chilli, coriander, mint or raw mangoes must be thoroughly washed and cleaned. Personal hygiene and cleanliness of knives, chopping boards and grinders is very important as these chutneys are not cooked. Once prepared, they must be refrigerated if they are not being consumed immediately.

Water activity and pH level in chutneys and sauces 

Chutneys and sauces that are made for longer use must be processed properly even though they are naturally ‘preserved’ by acidity levels of these foods. Fruits have natural acids but to lower the pH level (acidity level) to about 4.6, vinegar or other acids are used. Low pH levels prevent the growth of bacteria, moulds and yeasts and other contaminants. Water activity is the water that is found in food which can cause bacterial growth. Chutneys and sauces that have water activity of less than 0.85 (vapor pressure is 85% of the pure water) are considered safe regardless of the acidity factor as there will be hardly any water to allow the growth of microorganisms. Proper heating also preserves chutneys and sauces and keeps them safe for longer shelf life.

Food Business Operators must follow these FSSAI guidelines to provide consumers with the safe water based sauces and chutneys:

Wash all fruits and vegetables properly before processing

Use only clean and disinfected chopping boards, grinding stones or mixing machines

Ensure personal hygiene of food handlers

Use only safe and potable water in the chutneys

Use only permitted food additives when required and they should be added in the recommended quantities only

Discard spoiled products that show signs of spoilage like change in colour, texture or odour

Store sauces and chutneys in fully intact glass or food grade plastic containers with proper lids

Refrigerate chutneys and sauces when they are not being used

Consume immediately those chutneys that are perishable or are not cooked

Moisture and oxygen are two factors that encourage the growth of bacteria and hence they must be reduced to minimum levels possible in sauces and chutneys that are being stored.

Cook the sauces and chutneys to reduce water concentration so water is not available for the growth of microorganisms

Use either water canning process or pressure canning to reduce the chances ofcontamination

Seal the glass and plastic storage jars properly so that minimal oxygen is left in the jar.