Ready-to-eat food makers directed to adopt safe manufacturing practices

Manufacturers of ready-to-eat chapathi, parota and poori in the district have been directed to adopt safe food manufacturing practices and avoid the use of chemicals and preservatives banned by the Food Safety and Standards Act (FSSA), 2006. 

The Tamil Nadu Food Safety and Drug Administration Department (Food Safety Wing) convened a meeting of ready-to-eat chapathi, parota and poori manufacturers here on Friday.

Food Safety Wing Designated Officer R. Kathiravan told the manufacturers to maintain a hygienic environment in the production sites and monitor the expiry dates closely. An advisory was also issued to all of them. 

There has been an increased awareness on food safety following the recent furore over noodles, many of which have been found to be unsafe for consumption. 

This meeting also follows a series of tests conducted on ready-to-eat products manufactured locally.

Following complaints in April that such products contained prohibited chemicals to extend their shelf-life, Food Safety Officers took samples and tested them at the Government Food Safety Laboratory in Coimbatore, one of the six in Tamil Nadu to be accredited under the FSSA. 

Of the five samples taken, all but one were found to violate the FSSA norms. While three had high microbial growth, one was found to contain benzoic acid, a preservative not approved for chapathis.

Its use is permitted only for sweets. It was added to extend the shelf life of chapathis. Their normal shelf-life is 15 days. Following this, cases were instituted against all the four manufacturers and their production process was put under scrutiny. 

Subsequently, another set of six samples were taken in June of which five were found safe.

Only one was found unsafe as it had high microbial growth. However, none of the products were found to contain any preservative or chemicals that was not authorised under the FSSA.

Dr. Kathiravan said that the team of 26 Food Safety Officers in Coimbatore constantly monitored the food products and took samples frequently to ensure unsafe products were kept off the shelves. 

Manufacturers told to maintain a hygienic environment in production sites and monitor expiry dates closely