Highlights of the FSSAI’s Fifteenth Authority Meeting

Lecithin Granules 

In a recent fifteenth Authority meeting held on 20th August 2014, FSSAI adopted the minutes of the 14th meeting with a few amendments in the ‘supplementary agenda’ as regards the use of lecithin and sodium stearoyl-2-lactylate in biscuits 

Other items approved in the Supplementary Agenda are 

Use of synthetic colour in thermally-processed bell pepper, okra and spinach 

Approval of Sodium Alginate as a food additive in ice cream 

Finalization and adoption of draft FSSAI manuals on method of analysis of food

Chairperson Mr. K Chandramouli appreciated the work that the various Scientific Panel expert groups were presently undertaking to “strengthen the process of standard setting”. He said that the increase in the number of proposals of standardization that are going to the panels would be effective in implementation of the Act and safety of the consumers. He also informed the members that the proposed Amendment of the Act, to simplify the notification process (as approved by the Union Cabinet) had been presented in the Rajya Sabha in February 2014. He hoped that once the Amendment was passed setting standards would become faster. 

Most ‘Agenda Items’ were approved except couple of items where comments were invited. Microbiological standards of Milk and Milk products were approved but the technical suggestions would be taken up at the time of compilation of comments on draft notification. Approval for microbiological standards for fruit and vegetable products was held up and comments were invited due to biological hazards. 

Microbiological standards that were approved during this meeting are 

Standards for meat and meat products 

Standards for water used in food during its manufacture, preparation or treatment (water as an ingredient in food). 

Standards of lactic acid – food grade 

Standards of malt extract as recommended by Scientific Committee 

Adoption of ICMR/DBT guidelines for probiotics with minor modification in the title as ICMR/DBT guidelines, evaluation of probiotics in food 

Members were also informed about the ICMR guidelines for the safety assessment of foods derived from genetically engineered plants. 

The revised title for salted fish/dried salted fish was approved as ‘Dried/Salted and Dried fishery products’. Permitted additives as approved in Appendix A could be added, while chemical and microbiological requirements are to conform to regulations. A revised list of fish species with the potential to cause histamine fish poisoning was also approved and approval was given to revise the limits in levels of histamine, pharmacologically active substances, heavy metals, biotoxins and contaminants like polychlorinated biphenyls and polycyclic aromatic hydrocarbon compounds in fish and fishery products 

Final approval was made of the following draft notifications – 

Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2013 (No 1-83/Sci Pan – Noti/FSSAI-2012 dated May 16, 2013) 

Food Safety and Standards (Packaging and Labelling) Second Amendment Regulations, 2013 dated September 10, 2013 (No 1-83/Sci Pan – Noti/FSSAI-2012 dated May 16, 2013) 

The draft amendment for Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 w.r.t fixation of MRLs of 24 pesticides were recommended by the Scientific Panel on Pesticides and Antibiotic Residues of FSSAI and approved by the Scientific Committee in its meeting held in March 2014. 

The ingredients approved by the scientific committee on Functional Foods, Nutraceuticals and Dietetic Products and other similar products were also listed and approved at the meeting. 

The following Agenda items were also put forward for consideration and were approved 

Draft regulation on gluten-free and low gluten-food products 

Noted status on harmonisation of India’s food standards with Codex standards and other international best practices 

Considered manuals on adjudicating officer, designated officer and food safety officer 

Considered and approved harmonization of horizontal standards for 

microbiological contamination (mycotoxins) in food 

heavy metals for all food product categories 

naturally-occurring toxins (NOTS) for all food product categories 

FSSAI also confirmed the minutes of the 13th meeting held in January 2014. Director Codex informed the members that 

The papers submitted by two members on Areca nut have been sent to the concerned Director. 

FSSAI had sent its reply on May 2014 to the Joint Secretary in the Ministry of food processing industries (MoFPI) on the issue of product approval process. 

Agmark was denotifying their standards, and the Bureau of Indian Standards was in the process of adopting them. Thereafter, the issue would be taken up. 

Comments regarding degumming would be referred to the concerned expert group for oils and fats.

How to keep water & ice free from contamination to ensure food safety?

Ice made of potable water 

Consumption of contaminated water is extremely dangerous and can lead to serious illness. A large number of diseases nowadays are waterborne. Water used for the following purposes needs to be safe and free of any contamination. 

Water for drinking 

Water for cooking as an ingredient 

Water for processing of food 

Water for washing of equipment, utensils, containers, kiosks etc. 

Water for hand washing 

While selection of foods is of great importance so as not to introduce hazards, which may be carried through the rest of the chain, it is equally or even more important to follow correct preparation and processing techniques, when water is used as an ingredient. From time to time carry out a chemical and bacteriological examination of the water from a NABL accredited/FSSAI notified laboratory. Water testing helps in designing a suitable treatment processes though the proper selection of filters and filtration techniques. 

According to FSSAI regulations water used for drinking, manufacturing, processing, cooking and washing. 

It must be potable, in continuous supply, of sufficient quantity, accessible and at a close distance or on one’s own premises 

Must have adequate storage arrangement and stored in a sanitary state in closed containers with taps for withdrawal 

Water used in beverages must be of an equivalent standard as that of drinking water 

Containers and water dispensers should be regularly emptied, cleaned and dried (by turning upside down) 

Clean the water storage tanks periodically and keep records of the same in a register 

Water used for food handling, washing, should be of such quality that it does not introduce any hazard or contamination to render the finished food article unsafe 

Ice and Steam 

Ice and steam can contaminate the food. Even though ice is in a frozen state but that does not remove chemical & biological hazards. Ice which is not made from the potable water, when added to food and beverages can introduce hazards into food. Both ice and steam that is produced, handled and stored must not contaminate food. The following precautions need to be followed: 

Prepare ice only with potable water 

Store and transport the ice in a sanitary manner 

Do not store food or beverages in the same container that was used for storing ice 

Non potable water can be used but only for cleaning of equipment not coming in contact with food. Non-potable water must not come in contact with food steam production, firefighting and refrigeration equipment. The pipes installed for this purpose must not carry water for other purposes and should not present any direct or indirect risk of contamination of the raw material, dairy products or food products so processed, packed and kept in the premise. 

Non potable water pipes 

Must be clearly distinguished from those in use for potable water 

Containers & Systems should be identified and labeled 

Must not connect with, or allow re fluxing into potable water supply.

DINAMALAR NEWS

Food testing lab opens in Vadodara

VADODARA: The Federation of Hotel and Restaurant Associations of India (FHRAI) and the Hotel and Restaurant Association Western India (HRAWI) have set up a non-commercial food testing laboratory in the city.

The laboratory has been set up in accordance with global standards and is equipped to carry out microbiological and chemical testing. Restaurateu-rs, caterers, retail food traders, bakers, confectioners and othe-rs connected with the industry will be able to get their products tested at the laboratory.

"Food Safety and Standards Authority of India (FSSAI) Act (2006) makes it mandatory for food business operators (FBOs) to get their food products tested and accredited. The laboratories that currently exist are not sufficient for the present bakery federations, catering associations, food retail traders and mithaaiwala associations," said HRAWI president D S Advani.

"FBOs will have the advantage of testing their food products according to international standards at 40% to 50% lower costs than other commercial laboratories," said Advani.

The laboratory will be managed by a team of technologists trained to test Indian culinary samples. "FSSAI mandates self-declaration of food items from FBOs. But unlike other laboratories, we will send technologists to collect food samples personally to maintain transparency," said HRAWI Gujarat region chairman Nirav Gandhi.

HRAWI will also provide training to hoteliers to set up systems and procedures to make them independent in maintaining food safety norms.

Hotels will be accorded certifications upon maintaining proper safety levels for a year.

"The training programme will include setting up of a documented system on cutting, handling preservation of food and other raw materials. It will include training on temperatures at which different types of food articles need to be preserved and other defined parameters," said former HRAWI president Kamlesh Barot.

"The training programme will be tailor-made for each hotel according to ISO 22000 along with hazard analysis and critical control points certification norm. It will provide guidance in implementing FSSAI laws and procedures," added Barot.

Adulterant in edible oil

A tanker truck of edible oil from Tamil Nadu was found to contain adulterants, the office of the Commissioner of Food Safety has said. Its inspectors intercepted the consignment at Meenakshipuram check-post in Palakkad early on Saturday. Preliminary tests conducted in a mobile laboratory revealed the presence of adulterants. More samples had been sent for detailed analysis, sources said.