2 sweets manufacturing units sealed

‘Eatables found in unhygienic conditions, samples sent for tests’

ZEHRU NISSA Srinagar, June 16: State Food Control Organisation on Thursday sealed two sweets manufacturing units here after these were found to be manufacturing food items in insanitary conditions which are detrimental to human health.

Acting of a specific information, a team from FCO, led by Assistant Commissioner Food Safety Srinagar Hilal Ahmed Mir raided various food business operators in the summer capital. Following the inspection, two units manufacturing sweets and confectionaries were sealed after the inspection team found these operating from unhygienic premises.

‘ During inspection, two units namely Haldi Rahman and Mantassa Sweets were found in total insanitary condition,” Drug and Food Control Organization said in a handout.

“ Grease and dirt had accumulated on floor and walls of the manufacturing units and foul smell was emanating from the mess. Large number of flies were present in the processing area,” it said.

Pertinently, the state of hygiene in food manufacturing units and the various dangerous chemicals that the organization has reported to be found in the items, have raised concerns among public about safety of eatables available in market. There is a persistent demand for strict governmental vigil on food manufacturing practices and units.

At the units sealed on Thursday, the team found rats and other animals have free access to the raw and furnished material— exposing the life of consumers to dangers of food poisoning and other serious infections.

Samples from the unit have been sent for testing to the Srinagar based food testing laboratory. Doctors said that in summers, cases of infections due to contaminated food are on a rise.

“ Due to flies and high temperature, microbe contamination occurs in food items prepared and stored in unhygienic conditions,” said a doctor in SMHS Hospital. He added that people need to take precautions and keep their food items in clean and covered utensils.

In April this year, DFCO had found a sweet manufacturer involved in using a Sodium Hydro- sulfide, a mining chemical in sweets and confectionary.

Exposure to sodium hydrogen sulfide can cause severe irritation to the skin, eyes, and respiratory tract. Breathing sodium hydrogen sulfide dusts may aggravate asthma or other pulmonary ( breathing) diseases and may cause headaches, dizziness, nausea and vomiting. Ingestion may cause burns in the moth and danger of perforation ( puncturing) of the esophagus ( throat) or stomach, nausea, vomiting and diarrhea’

FSDA team raids and seals spice, oil units

Agra: A Food Safety and Drug Administration (FSDA) team here raided various shops across the and region on Thursday, and found adulterated spices and oil being made in unlicensed units. 

During the raid, the team found many unregistered spice manufacturing units in Shobha Nagar and seized large amounts of adulterated spices from them. 

Food Inspector Ram Naresh Yadav said, "The owner of one such unit Manish Kumar Jain was involved in the adulteration of spices."

He further said that Jain's factory was not registered and the workers were working inside a locked factory. "The officials of the FSDA had reconnaissance of the factory two-three times, earlier and today (Thursday) we raided at the factory," said Yadav. 

Action will be taken against the factory owner Jain under FSDA Act, 2006, the official added.

Meanwhile in Khanduli, the team entered several shops, that were shut by owners evading the FSDA officials, and seized at least three quintals of mustard oil. The samples of this oil have been sent to the lab for testing, FSDA officials have said.

Colours and Food Safety Regulations

Humans are always attracted by sweets and drinks bearing pleasant colours. Adding attractive colours can definitely enhance the appetizing value of foods and drinks. Colour additives are not only being used by large manufacturers and street vendors but also at home to colour food and allied products, primarily to make them attractive and more appetizing.

Certified colour additives are available for use in food products as either dyes or lakes. Dyes dissolve in water and are marketedas powders, granules and liquids. They can be used in beverages, baked goods, dry mixes, dairy products, confections, and a variety of other products. Lakes are water insoluble and solubilized in oils. Lakes are more stable than dyes and are ideal for colouring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Typical uses include cakes, coated tablets, doughnut mixes, chewing gums and hard candies.

Besides, most of the consumers lack knowledge regarding artificial and natural colours. Artificial colours are originally derived from coal tar and petroleum sources whereas natural food colours are extracted and isolated from various plants and animals. Most of the artificial colours are considered hazardous for human health. Therefore, uses and public health hazards caused by some of the artificial colours are given here, in brief.

Blue 1 is used in beverages, candy and baked goods. It may lead to a small cancer risk. Blue 2 is used in beverages and candy. It may lead to brain tumours. Citrus red 2 is used in skin of some oranges only. It may lead to cancer by the use of peel. Green 3 is used in candy and beverages. It may lead to bladder cancer. Red 3 is used in cherries in fruit cocktail, candy and baked goods. It may lead to thyroid tumours. Red 40 is used in soda pop, candy, gelatin desserts, pastry, and sausages. It is most widely used and its harm is not consistent. Yellow 5 is used in gelatin desserts and candy and baked goods. It is the second most widely used colour which causes mild allergic reactions, particularly in aspirin-sensitive persons. Yellow 6 is used in beverages, sausages, baked goods, candy and gelatin. It is the third most widely used colour which causes tumors of the adrenal gland and kidney.

Tartrazine yellow is used in sugar confectioneries. It is a permitted colour, causes irritability, restlessness and sleep disturbance in hypertensive children. Metanil yellow is used in sweets and sugar confectioneries. It is a frequently used non-permitted food Colour which causes methaemoglobinaemia.

However Food Safety & Standards Act 2006, rules/Regulation 2011, permits only few synthetic clours that too at manufacture level to the extent not more than 100ppm

According to the Food Safety & Standards Act2006, following synthetic colours shall be used in food not more than 100Parts per million:

S. No.	Colour	Common name	Chemical Class
1.	Red	Ponceau 4R	Azo
		Carmoisine	Azo
		Erythrosine	Xanthene
2.	Yellow	Tartrazine	Pyrazolone
		Sunset Yellow FCF	Azo
3.	Blue	Indigo Carmine	Indigoid
		Brilliant Blue FCF	Triarylmethane
4.	Green	Fast Green FCF	Triarylmethane

Use of permitted colors upon any food other than those shown below is prohibited:

a) Ice-cream.

b) Dairy items except milk, dahi, butter ghee, chann, condensed milk, cream and child food.

e) Sweets such as pastry and confectionery.

f) Fruit products.

g) Non-alcoholic beverages except tea, cocoa and coffee.

h) Custard powder.

i) Jelly crystals.

However in the state of Jammu and Kashmir particularly in Kashmir most of hotels and restaurants are using synthetic colours in the most tasted dish of Kashmiri Wazan, Chicken and Beryani. Though Food Safety wing of Drugs &Food Control organization Srinagar has launched a drive against defaulters more than 50 Samples has been taken from various Food Establishments, where in some of the restaurants ,spices and Pickle manufactures were found using synthetic colours in their products and same were declared unsafe by Public Health Laboratory Srinagar and Referral Food Testing laboratories .though Prosecutions in the competent courts has been launched against defaulters for selling unsafe food articles but at the same time public awareness regarding food colours is important.

Under Food Safety & Standards Act 2006,addtion of colouring matter to a food article wherein it is not permitted can make food item unsafe .There is stringent punishment for manufacture/sale of unsafe food article under Food Safety & Standards Act 2006,rules/regulation 2011 .

Any person who, whether by himself or by any other person on his behalf, manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is unsafe, shall be punishable, with a imprisonment for a term which may extend to six months and also with fine which may extend to one lakh rupees; in case of non-grievous injury.

· However incase of grievous injury due to unsafe food item, the imprisonment may be extended to six years and also with fine which may extend to five lakh rupees.

· Also if consumption of unsafe food article results in death, the imprisonment for a term shall not be less than seven years but which may extend to imprisonment for life and also with fine which shall not be less than ten lakh rupees.

Here are a few suggestions to tackle the hazardous caused by food colours of major concern. Food manufacturers using colours in their products should submit their samples to analyze the established specifications in order to ensure public safety. Using chromatography and other sophisticated techniques, Food Analysts or an approved laboratory should test these submitted food samples in order to confirm that whether the colours used are safe or not. In case of any ambiguity, they must report to concerned authorities about such food manufacturers.

Moreover, colours should be used within permissible limit. For this purpose, government should take steps to frame a monitoring system for monitoring and investigations of all public complaints and reactions concerning to those foods having colours above permissible limit. Such a system should also ensure appropriate action against manufacturers of those foods.

Drugs and Food Control Organization Jammu and Kashmir should consider the composition and properties of foods (having colour additives) being prepared in factories as well as by vendors, the amount likely to be consumed, its probable long-term effects and various safety factors. Regulations related to food colours should be implemented, including the type of foods in which these can be used, the maximum amount to be used in different foods and how they should be identified on food product’s labels.

- The writer is Food Safety Officer Srinagar and the main aim for mentioning above hazards of food colours and their preventive measures is to create public awareness especially in children, who relish so much sweets, chocolates, candies and related products.

உணவு வணிகம் செய்வோர் உரிமம் பெற அறிவுறுத்தல்

நாமக்கல்: 'உணவு தொழில் செய்பவர்கள், ஆகஸ்ட், 4ம் தேதிக்குள் உணவு பாதுகாப்பு துறையின் உரிமம் மற்றும் பதிவுச்சான்று பெற்றுக்கொள்ள வேண்டும்' என, அறிவிக்கப்பட்டுள்ளது.

இதுகுறித்து, மாவட்ட கலெக்டர் தட்சிணாமூர்த்தி வெளியிட்ட அறிக்கை: உணவு தொழில் மேற்கொள்பவர்களுக்காக இந்தியா முழுவதும் உணவு பாதுகாப்பு மற்றும் தர நிர்ணயச்சட்டத்தின் கீழ் உணவு தொழில் மேற்கொள்ளும் அனைத்து உணவு வணிகர்களும் உரிமம் அல்லது பதிவு செய்தல் அத்தியாவசியம். உணவு தொழில் செய்பவர்களின் வேண்டுகோளின்படி, உரிமம் மற்றும் பதிவுச்சான்று பெறுவதற்கான கால அவகாசத்தை ஒரு ஆண்டு, ஆறு மாதங்கள், மூன்று மாதங்கள் என காலநீட்டிப்பு செய்து வந்தது. தற்போது, இறுதி கால நீட்டிப்பாக ஆகஸ்ட், 4ம் தேதி அறிவிக்கப்பட்டுள்ளது. 

நாமக்கல் மாவட்டத்தில் உள்ள அனைத்து உணவு தயாரிப்பு நிறுவனங்கள், சேமித்து வைப்பவர்கள், வாகனங்களில் எடுத்துச்செல்பவர்கள், அனைவரும் உரிமம் மற்றும் பதிவுச் சான்றினை வரும் ஆகஸ்ட் மாதம், 4ம் தேதிக்குள் பெற்றுக்கொள்ள வேண்டும். நிறுவனத்தின் வகைக்கேற்ப கருவூல சீட்டின் மூலமாக சம்பந்தப்பட்ட பாரத ஸ்டேட் வங்கியில் பணத்தை செலுத்தி விண்ணப்பிக்கவேண்டும். மேலும் தீதீதீ.ஞூண்ண்ச்டி.ஞிணிட் எனும் இணையதள முகவரியிலும் உரிமம் மற்றும் பதிவுச்சான்று வேண்டி விண்ணப்பிக்கலாம். உணவு பாதுகாப்பு துறையின் உரிமம் மற்றும் பதிவு சான்று பெறாமல் உணவு வணிகம் மேற்கொள்வது சட்டப்படி குற்றமாகும். விவரங்களுக்கு சம்பந்தப்பட்ட நகர, ஒன்றிய உணவுப்பாதுகாப்பு அலுவலர்களையோ, மாவட்ட நியமன அலுவலர் அலுவலகத்தையோ தொடர்பு கொள்ளலாம். இவ்வாறு அதில் தெரிவித்துள்ளார்.

ஐகோர்ட் உத்தரவு ஜவ்வரிசி பரிசோதனை குறித்து அறிக்கை தாக்கல் செய்ய வேண்டும்

சென்னை,ஜூன் 17:

ஈரோட்டை சேர்ந்த நல் ல சாமி சென்னை உயர் நீ தி மன் றத் தில் தாக் கல் செய்த மனு:

சேலத் தில் உற் பத் தி யா கும் ஜவ் வ ரி சியை வெளி மாநி லத் திற்கு விற் ப னைக்கு அனுப் பும் போது மத் திய மாநில அர சு கள் ஒரே மாதி ரி யான சோத னையை நடத்த உத் த ர வி ட வேண் டும். இவ் வாறு அவர் மனு வில் கூறி யி ருந் தார்.

இந்த மனுவை தலைமை நீதி பதி கவுல், நீதி பதி மகா தே வன் ஆகி யோர் நேற்று விசா ரித்து, ஜவ் வ ரி சி களை சோதனை நடத் து வது குறித்து ஒருங் கி ணந்து ஒரு அறிக் கையை உயர் நீ தி மன் றத் தில் 2 வாரத் தில் தாக் கல் செய் ய வேண் டும். காலா வ தி யான ஜவ் வ ரி சி களை அரசு கண் டு பி டித்து அழிக்க வேண் டும் . வழக்கு விசா ரணை ஆகஸ்ட் மாதம் 2ம் தேதிக்கு தள் ளி வைக் கப் ப டு கி றது ்என்று உத் த ர விட் ட னர்.

DINAKARAN NEWS

DINAMALAR NEWS

 

Food business operators asked to obtain licence by August 4

Food business operators in the district were asked to register themselves with the Tamil Nadu Food Safety and Drug Administration Department by August 4 and obtain the licence for operating.

Mandatory

A press release from Collector V. Dakshinamoorthy said that the Food Safety and Standards Authority of India (FSSAI) had made it mandatory under the Food Safety and Standards Act, 2006 for the food business operators to register themselves and operate in the district.

The Act was implemented in 2011 and operators were asked to obtain licence by February 4, 2012, but was extended over a period of time. “Finally, the operators have been asked to obtain the licence by August 8,” he added.

Food operators include food manufacturers, stockiest, transporters, tea shops, bakeries, roadside eateries, meat sellers, fruit and vegetable sellers, hotels, canteens in educational institutions, marriage halls, people who sell flour, provision shops, distributors, sago manufacturers, jaggery and sugar manufacturers, oil producers and sellers, private milk storage companies, flour mills, persons involved in export and import, cold storage units, wholesale distributors, manufacturers of beverages and other food business.

The operators whose annual turnover was more than Rs. 12 lakh should submit applications with the District Designated Officer at the Collectorate where as operators whose annual turnover was less than Rs. 12 lakh should submit application to the Food Safety Inspectors in their area.

The Collector said that online forms were available at the portalwww.fssai.cbmand asked operators to utilise the chance as this was the final opportunity for obtaining licence.

Further details can be had from the department at 04286-281242.

Pesticide safety plan on the anvil

Agricultural officers to carry out inspections at pesticide outlets

The government is embarking on a programme to control the use of chemical pesticides by farmers and introduce certification for safe-to-eat crops.

Agriculture Minister V.S. Sunil Kumar, who held a high-level meeting with officials in the department, said agricultural officers would be directed to carry out regular inspections at wholesale and retail pesticide outlets and prosecute traders found guilty of selling banned pesticides.

Field trials banned

Pesticide manufacturing companies would be prohibited from conducting field demonstrations and advertising their products. The quality control division in the Agriculture Department would be equipped to crack down on illegal sale of chemical pesticides and discourage indiscriminate use of hazardous pesticides.

“Agricultural officers will be asked to inspect pesticide outlets twice every month and take stock of each category of pesticide. Traders will be required to maintain bills and registers for stocks and sales and exhibit the stock position,” Mr. Kumar said.

Laboratories

The meeting decided to crack down on the unauthorised use of crop-specific pesticides.

It also resolved to open pesticide residue analysis laboratories in all districts to keep a constant tab on the use of pesticides.

The Minister said the government would soon issue a circular to all Krishi Bhavans prescribing measures for pesticide safety. An orientation programme would be organised for agricultural officers to equip them for the task.

The department would also initiate a certification programme for safe-to-eat crops.

However, officials point out that the failure to prescribe safety standards for the use of pesticides on various crops would make a mockery of the periodic monitoring of vegetables, fruits and food products for pesticide residue. The Food Safety and Standards Authority of India (FSSAI) has not prescribed the Maximum Residue Level (MRL) of pesticides prescribed for various crops.

The MRL is fixed on the basis of a rigorous evaluation test of each pesticide approved by the Central Insecticide Board. It is an indicator of the correct use of pesticides and ensures compliance with legal requirements for low residues on unprocessed food. Officials say the delay in fixing MRL had led to the continued use of unapproved pesticides by farmers for over two decades, impacting on public health.

To understand the health hazards caused by pesticide residue, it is absolutely essential to have MRL values for various pesticide-commodity combinations.

No preservatives found in dry fish: FDA

PANAJI: Contrary to concern in certain quarters that dry fish contains harmful preservatives, Food and Drug Administration director Salim Veljee has said the dry fish relished by Goans is free from any kind of toxic ingredients.

A laboratory analysis of eight samples collected from vendors in the Panaji fish market on Wednesday tested negative for chemical preservatives, Veljee said.

The only preservative found in them was salt, he said. The samples had been collected from three vendors in the city fish market and analysed at the laboratory at Bambolim.

Previous sample analysis of dry fish was drawn in early 2016 and prior to that in 2015. The latest analysis of the samples has dispelled fears of the presence of toxic chemicals.

The result of the all three analyses has revealed that dry fish in Goa does not contain chemical preservatives, the FDA director emphasised.

After chemicals were found in fresh fish sold in the SGDPA market in Margao last week there were reports that even dry fish is contaminated by chemicals.

FDA officials also took samples of fresh fish from Panaji and Margao wholesale markets. The officials have given the samples a clean chit.

At the retail level no preservatives are added by fish vendors. The only ‘wrongdoing’ could be done is at the wholesaler’s end who dips fish in formaldehyde solution. The analysis was meant to test that and it showed negative, Veljee said.

The Food Safety and Standards Authority of India vide draft guidelines in January 2016 laid down the standards for preservatives in all kinds of processed fish, including dry fish. For dry fish salt is the only preservative along with tripotassium sulphate. However, the use of the latter is permitted only under good manufacturing practices conditions, viz. as infrequently as possible.

Durgadas Phadte, a dry fish vendor in the Panaji market, said that 50 per cent of the quantity sold by all vendors in Goa comes from outside. Only mackerels come from Benaulim. The dry prawns arrive from Karwar while dry Bombay Duck, sardines, vellyo (common silver belly) from Mumbai. Traditionally, local salt is the only preservative used but lately turmeric and spices are also used as ingredients, explained Phadte.

Dry fish is extremely popular in Goa especially during the monsoon; people fall back upon dry fish as there is shortage of fresh fish in the rainy season.

In the past, people dried their own fish in summer but with families moving into flats the trend is to buy from the market.

In many states samples of dry fish have revealed the presence of harmful chemicals used to prevent fungi and bacteria.

In Goa, however, the sample reports are clean, FDA has confirmed.

Reveal exact oil composition: FSSAI

PUNE: Soon, you will get to know the exact composition and nutritional values present in your cooking oil. 

This includes information about vegetable oil, fats, trans-fat present in the oil. 

The issuance of this label has been made mandatory by Food Safety and Standards Authority of India (FSSAI) to improve public awareness about the nutritional values, health benefits or risk gained from the cooking oil one consumes daily. 

The biggest benefit of this decision taken by the food regulators, officials of Food and Drugs Administration(FDA) observe, will be for people who can now choose cooking oils suiting their body requirements. 

“People are still unaware of the health implications of the cooking oil, which is an important cooing ingredient that they are consuming in their day-to-day foods. This situation will improve with the new rules of labels oil contents on the packaging,” said Assistant Commissioner (Food) Dilip Sangat. The labels will now onwards reflect specific vegetable fats that are present in the oil. This includes hydrogenated oil, margarine oil and mixed oil, all of which are edible. 

FDA officials also stated that they would keep a strict vigil on those oil manufacturers who fail to provide the nutritional content in cooing oil.

Licence cancelled

The Food Safety and Standards Enforcement Wing has cancelled the food safety licence issued to New Hind Jalpan Hotel, Paona bazar.

Designated Officer i/c (Food Safety Admn), Imphal West Y Satyajeet issued an order to this effect today.

The order said that the hotel is prohibited to carry out its business until the modification, maintenance, general hygiene and sanitary practices are rectified or followed under the Food Safety and Standards Act 2006, Rules and Regulations, 2011.

The order was issued based on the inspection report submitted by the Imphal West Food Safety Officer.

With stop on extensions, FSSAI to use Aadhar centres for quick licensing

With just 35 lakh FBOs registered and licensed in last five years in spite of the rigorous exercise run by the enforcement wing of the Food Safety and Standards Authority of India (FSSAI) and another deadline (Aug 4, 2016) not so far ahead, as a last resort, the FSSAI has decided to use the vast Aadhar centres across the country to help FBOs complete the process. FSSAI has estimated that there are around two crore FBOs in the country and to make an outreach to them, the decision has been taken to use the Aadhar centres.

In further to this development, a decision has been taken by FSSAI, according to which a special purpose vehicle has been approved to use a common service centre to facilitate the FBOs to get themselves registered by paying an additional fee of Rs 30 as service charge.

Most need registration

According to a senior official with the FSSAI, since a vast majority of FBOs needed only registration, therefore it was decided to use Aadhar centres as a common facility for the purpose. A pilot project has already been started in J&K. “Besides we have also decided to use the centres where pan card is made,” informed the official.

Meanwhile, the apex food regulator has already taken the final call on extension given to FBOs for obtaining licence and securing registration under the Food Safety and Standards (Licensing and Registration of Food Business) Regulations, 2011. It has been clearly mentioned in the notice uploaded by FSSAI that this would be the final opportunity for FBOs to get themselves registered or licensed or else face action.

One of the reasons cited for putting an end to extensions was that most FSSAI officials have been of the opinion that repeated extensions resulted in complacency amongst FBOs and they did not take efforts to complete the process on time.

Awareness programme

When asked about the extension, Pawan Kumar Agarwal, CEO, FSSAI, stated, “FSSAI will further extensively launch an awareness programme in order to secure the licences and registration of the FBOs.”

Meanwhile, Sagar Kurade, president, AIFPA, observed that AIFPA would be encouraging the FBOs in getting registration and licences as per FSS Act. “However I feel there needed a greater awareness campaign to get all remaining FBOs under the ambit of licensing and registration regime.”

He added that if there was a categorisation of FBOs on the basis of their profile like manufacturer, retailer, restaurateur or a roadside eatery, this would help in setting the guiding principles as regards to minimum set of documents required to operate.