Activist alleges poor kitchen hygiene, presence of nuts and bolts in ‘prasad’
Are all delicious and very special Tirupati laddus safe? It has come under scanner as FSSAI (Food Safety and Standards Authority of India) has asked the Commissioner of Food Safety, Andhra Pradesh, to investigate into certification and alleged violation of food safety norms by TTD in making of laddus following a petition by a city based activist detailing on alleged lapses - finding of nut, bolt, key chain, and pan parag covers in laddus.
This comes after a petition by one T Narasimha Murthy to FSSAI seeking an investigation. FSSAI directive to AP government has triggered a debate, if at all, the delicious and all-famous laddus are safe. It will be tested for quality and certification, and other norms as specified by Food Safety and Standards Act, 2006, Murthy states.
In a communique to the Commissioner of Food Safety and also Executive Officer, Tirumala Tirupati Devasthanams, on a complaint on non-adherence of food safety norms by the Tirumala Tirupati Devasthanams, on August 1 FSSAI had written, “I’m directed to enclose herewith a copy of complaint received from Shri T Narasimha Murthy regarding gross violation of food safety norms at Tirumala Tirupati Devasthanam (TTD). The complaint is self-explanatory. You are requested to investigate the matter and take action as deemed appropriate under intimation to this office.”
At a time when laddus as prasadam are synonym to Tirupati and lord Venkateshwara/Balaji, for the unique taste for having been made of pure ghee, and known worldwide, the petition has triggered the debate.
In his complaint to TTD in June 2016 to FSSAI, Murthy had alleged unsafe and unhygienic processing method besides deficiencies at several stages including manufacture, storage, distribution and sale.
“The cooks who are in preparation of these laddus in large quantity are found wearing no proper dress. They are working in half naked dress and found sweating due to heavy heat at the kitchen. These cooks are not wearing any hand glove, apron and other safety norms..,” Murthy had alleged.
For any food, the food safety act specifies due certification by a concerned authority or a certified lab. The same has to be displayed at Tirupati and the licence and certification renewed every year has to be put on display. But nothing couldn’t be found, alleged Murthy.
“It is noticed that the place of manufacture of food ie, laddu is not upto the standards prescribed under the Food Safety and Standards Act, 2006. The actual preparation method and employees status can be accesses by the authority at the link – https://www.youtube.com/watch?v= pEdGx23PD. TTD has also not displayed the licence at its premises, not complied with mandatory issuing of bills to devotees,” Murthy’s petition details.
Following this, FSSAI had sought investigation and action. Narasimha Murthy had sought information on the investigation. However, nothing has come yet. A communique to him from the joint food controller, AP in September has said that they had not received any reply had from executive director, TTD over FSSAI directive to commissioner for food safety and his directive inturn to TTD seeking their say. Following which Murthy has again moved FSSAI over inaction stating that the commissioner’s office had not initiated any action except calling for report last month. He has also filed first appeal in the case on October 26.
They have to get licence to sell it in Tirupati, and special licence to do it in Bengaluru and New Delhi too, but nothing is done, Murthy alleged.
“On every sale, they have to give bill. It should have quantity, quality, ingredients, date of manufacture and date of expiry. However, these bills have nothing of it. The food safety act gives exemption for push carts and petty shops temporary stall holder or tiny food business operator. But Tirupati is not so. Not providing information on certification even after two months only show they have none,” Murthy added.
Now an investigation will bring facts of Tirupati laddus – more on if they adhere to food act norms.
Experts feel failing to adhere to the norms specified under the food act including selling without licence may prove costly to those selling or dealing with food products.
“If any person or those in business other than those exempted manufactures, sells, stores or distributes or imports any article of food without licence can be punished with six months imprisonment for a term which may extend to six months and fine that can extend to five lakh,” Dharaneesh an advocate told Bangalore Mirror.
Murthy who had visited Tirupati to witness the process in person before lodging his complaint added, “The act states that such articles when exposed for sale, shall be kept in clean vessels or plates made of glass or metal covered with enamel or tin lining, placed in glass cases provided, if necessary, with a fly proof wire guage at the top for ventilation and that no such articles shall be touched by hand and clean spoons or other accessories shall be used for serving them. But nothing of this is being practiced.”
Other specifications
The act also mandates that licence shall allow only servants, who are dressed in clean clothes, and that the licences shall purforth with report to the health officer on any case of dangerous, infectious or contagious disease occurring on the premises. The employer and employee should satisfy health requirements including certification of those in business - not infected with any disease and certification on free from infections/diseases if infected, and health compliance as specified in the act. But none of them are existing there, Murthy alleged. Several efforts to reach TTD executive officer over the charges went in vain as none responded.
The laddus
The Tirupati laddus has more than a 300-year-old history, and are believed to date back to early 18th century. Known for its unique taste, as prasadam offered to devotees visiting Tirupati, these laddus are now registered as Geographical Indications under the GI Act. Mainly three types – Asthanam Laddu (prepared for festivals), Kalyanotsavam Laddu (prepared during kalyanotsavam), Proktham laddu (distributed to devotees every day) are known for its unique taste made of pure ghee and offered to lord Balaji first as naivedyam. The prasadam’s first existence date back to times of Pallavas who offered prasadam to deities and then Devaraya II offered naivedyam to deity and remaining food was distributed to devotees. Prasadam, which was called Tiruppongam then was called Avasaram later during Vijaynagar rulers tims, and then sold as sweet boondi by Madras government before it took shape in 1940 as laddu with growing demand for prasadam ever since time immemorial. Laddu is offered with vadai, which are a hit as Srivari Prasadam at Tirupati.
No comments:
Post a Comment