Holy offerings to conform to safety standards soon All religions expected to participate

Holy offerings are often freely distributed and commercially sold by religious institutions in India. Now they will have to confirm to the high safety and hygiene standards set by Food Safety Standards Authority of India.

Every day big temples, gurdwaras, mosques and churches distribute and sell holy offering to millions of devotees.

The Food Safety and Standards Authority of India (FSSAI) was established in 2006 by an act of Parliament.

To ensure high standards of safety and hygiene, the FSSAI is planning to engage with 40 big religious institutions in India by conducting a workshop soon.

Some of them include Golden Temple, Gurdwaras Saheb Nanded and Patna Saheb; all four dhams (pilgrimage sites) of Hindu religion Badrinath, Dwarkadheesh, Rameshwaram and Jagannath Puri; Siddhivinayak, Balaji, Shirdi and Akshardham temples. In the category of mosques, Dargah Ajmer Sharif, Nizamuddin, Haji Ali and Kashmir’s Hazratbal are to be invited.

Strategy to Improve Sanitation

The need for such a workshop emerged as thousands of people visit places of worship, which mostly have large kitchens. These could pose a potential health hazard to pilgrims.

Sensitisation efforts include a three-pronged strategy of engaging the managements of shrines, to help them implement food safety management systems and distribution of a draft safety manual.

According to India’s food safety regulator, about 10 pc of people in India are affected by the food and prasad served at religious places, thereby raising concerns about the food.

The workshop follows a successful experiment on the implementation of food safety systems in the kitchens of Shirdi and Siddhivinayak temples in Maharashtra. The exercise was conducted by All India Food Technologists Association, which will partner with the FSSAI to take the exercise forward by piloting the same experiment in 100 places of worship.

Traders still reluctant to acquire FSSAI licence

INDORE: Even as food safety and standards authority of India (FSSAI) and its officers in state claim to have made concerted efforts and repeatedly postponed the deadline since the Food Safety and Standards Act (FSSA) came into existence, five years later a large number of food operators and vendors are still reluctant in taking licence and registration.

While so far deadline for obtaining license and registration has been extended eight times since the act was implemented, yet another deadline for obtaining license and registration is about to lapse on August 4. Experts opine that since government postponed the deadline repeatedly, people have started taking the act lightly. "Delay in deadline is a reason that the department is unable to take strict action against defaulters who are apparently benefitting by violating the rules," an official said.

According to food safety officers, there are roughly 35,000 food business operators in city. Nearly 6,000 big food operators have licenses and 24,000 small-scale operators have obtained registration so far. However, more than 5,000 are yet to comply with the mandatory directives. In the country, only one out of every 15 food businesses is registered with the food safety watchdog FSSAI.

As licensing and registration process is the first step towards implementation of FSSA in the country, it yet to be checked whether food business operators are actually maintaining the standards.

"Government has given ample time to operators for obtaining license and registration from food and drug administration (FDA). It is been five years the act came into existence. August 4, 2016 is the latest deadline. ," said food safety officer, Manish Swami.

Banned tobacco products destroyed

The officials from the Department of Food Safety destroyed banned tobacco products worth about Rs. 10 lakh in the last three weeks.

Special teams

Following reports that banned tobacco products and outdated sweets were being sold in shops near educational institutions, seven teams led by T. Anuradha, Designated officer of the Tamil Nadu Food Safety and Drug Administration Department, conducted surprise check in different parts of the district.

According to Ms. Anuradha, the special teams combed various parts of the district since July 8 and seized banned tobacco products weighing 2,000 kg and worth Rs.10 lakh.

The seized products were destroyed at Settichavadi near here on Saturday.

Meanwhile, a team raided bakeries, meat stalls, factories manufacturing oil, coffee bars, ice cream parlours in Gorimedu area.

The team seized about 50 litres of adulterated oil, 200 litres of outdated drinking water bottles, and 10 kg poor quality chicken on the occasion.

DPI orders probe into food poisoning

Headmistress of G.V. Raja Sports School at Mylom suspended

Director of Public Instruction (DPI) K.V. Mohankumar has ordered a detailed inquiry into the incident of suspected food poisoning at the G.V. Raja Sports School at Mylom where 70 students were taken ill after consuming food on Saturday.

The headmistress of the school, Sasikala, has been placed under suspension pending inquiry by Joint DPI (Academic) Shibu. The joint director has been asked to submit his report within 10 days.

Meantime, 26 of the 27 students admitted to the Government Medical College Hospital (MCH) were discharged on Sunday. The remaining student was expected to be discharged on Monday, medical college authorities said.

Mr. Mohankumar told The Hindu here on Sunday that the school headmistress had taken a very irresponsible attitude to the incident.

Unreachable

“I came to know of the incident after being informed by Pradeep, Principal of the vocational higher secondary section of the school. The headmistress who is in charge of the school is yet to call me or any of my officers. She is also not reachable over phone. When the food safety team went to the school to take samples from the mess, they found the facility locked. There was no one to help them,” he said.

Canteen to be cleaned

Though the contract for running the mess was said to be given to a Kudumbasree unit, there are rumours that it was actually run by another person or agency. Such details were also not forthcoming from the school, Mr. Mohankumar said. The school would remain closed till August 3. This, he said, would give the authorities time to clean up the canteen facility and ensure that they meet all prescribed standards of hygiene.

The report from the office of the food safety commissioner was expected next week, he added.

26 of 27 students admitted to MCH discharged on Sunday

School to remain closed till August 3

Are ice-cream manufacturers aware of regulatory requirements?

With increasing consumer awareness and reports around harmful additives found in food products, food safety has turned out to be a major concern for discerning customers, food business operators and the industry. But are the ice cream and frozen dessert manufacturers aware of the regulations and guidelines that they must abide by?

However, while ice cream manufacturers can get creative, they also need to keep in mind the food regulations so that their product continues to be enjoyed safely by consumers

With the onset of summers, ice cream makers usually promote ice creams that lure the senses and tempt consumers. The delectable summer treat comes in the form of bars, sandwiches or scoops and is often topped with flavours, nuts, chocolate chips, which make the ice cream even more irresistible. However, while ice cream manufacturers can get creative, they also need to keep in mind the food regulations so that their product continues to be enjoyed safely by consumers.

In its most basic form, ice cream is a mixture of cream and/or milk, sugar and that is frozen while being churned to create a frozen product. If you take into consideration the technical aspect, then ice cream is a combination of ingredients that also contains thickening and gelling agents so that the product can remain smooth and frozen. It is also a product that is pasteurised like other milk products.

Food Safety and Standards Authority of India (FSSAI) has categorised ice creams under Dairy Based Desserts/Confections and under the category of ice cream they have ice cream, kulfi, chocolate ice cream and softy ice cream, which are all obtained by freezing a pasteurized mix prepared from milk and / or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts and it may also contain bakery products such as cake or cookies as a separate layer and/or coating.

Ice creams may be frozen hard or they may be of a soft consistency, but one thing they must have is a pleasant taste and smell and must not have any off flavour or odour. Ice cream can contain permitted additives but the FSSAI says the product must be tested for microbiological parameters so that it does not contain any organisms such as salmonella, staphylococcus, listeria, and others that can cause human disease and are associated with farm animals.

Ice cream is also categorised as plain ice cream, medium fat ice cream and low fat ice-cream depending on the percentage of total solids, milk fat, milk protein used. Where chocolate, cake or similar food coating, base or layer forms a separate part of the product only the ice cream portion will need to conform to the requirements. FBO’s need to keep in mind that the type of ice cream (whether medium or low fat) shall be clearly indicated on the label, and the standards for ice cream apply.

The FSSAI regulations also have another definition, which is similar to ice-cream but is called Frozen Dessert/ Frozen Confection. This product is defined as product obtained by freezing a pasteurised mix prepared with milk fat and/ or edible vegetable oils and fat having a melting point of not more than 37.0 degree Celsius in combination and milk protein alone or in combination/ or vegetable protein products singly or in combination with the addition of nutritive sweetening agents e.g. sugar, dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin, high maltose corn syrup, honey, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger, and nuts.”

Similar to the ice cream, frozen dessert is also categorised as Frozen Dessert/ Frozen Confection, Medium Fat Frozen Dessert/ Confection and Low Fat Frozen Dessert/ Confection. The requirement for milk fat and protein is also the same except that the protein is Nx6.25 whereas for ice-cream it is Nx6.38. Frozen dessert may also contain a separate layer of cake or cookies.

Difference Between Ice Cream & Frozen Dessert

Food business operators are usually busy trying to fulfil the demand for sugary frozen foods in summer. However, they need to see that they know the differences between ice cream and frozen dessert so that the consumer does not think both are the same. While both the products contain milk solids, fats and proteins, a number of ingredients are totally different.

• One of those ingredients allowed in frozen food but not in ice cream is vegetable oils and fats.

• While you can use any of the emulsifying and stabilising agents permitted in the regulations in frozen desserts, all are not permitted in ice cream.

Additives in Ice Cream

Ice creams contain fats and proteins but they also have sweeteners, and stabilisers. Artificial sweeteners permitted for use in ice cream and frozen dessert includes aspartame (methyl ester) at 1000ppm and sucralose at 400ppm. Other sweeteners like the polyols – isomalt, erythritol and maltitol may also be added a maximum level as per GMP. Hydroxypropyl methyl cellulose is a chemically modified cellulose polymer, which falls under the category of emulsifying and stabilising agents, and can be used at a maximum level of 1 per cent in ice cream.

Ice cream may contain starch phosphate, a gum arabic substitute, to a maximum extent of 0.5 per cent. Polydextrose may also be used in ice cream and frozen dessert as per GMP levels and proper label declaration as provided in regulation 2.4.5 (47) of FSS (Packaging & Labelling) Reg. 2011 and which says that declaration to be made is that Polydextrose may have laxative effects.

Flavours & Colours

Ice cream flavours have come a long way from the standard vanilla, strawberry, and chocolate. Today ice creams come in an array of flavours that blend fruit purees and extracts, cocoa powder, nuts, cookie pieces, and cookie dough into the ice cream mixture. While fruits can add some flavours to ice creams but FSSAI also allows the use of natural, nature identical or artificial flavours and also permitted synthetic food colours in ice creams and frozen desserts and ice cream mix-powder, according to levels which are in compliance with regulations. Flavour enhancer monosodium glutamate is strictly prohibited in ice cream.

Labelling Requirements

• The FSSAI indicates that it is mandatory for all ice cream dealers to legibly and conspicuously display their name and address as well as the name and address of the manufacturer on the stall, vehicle or container as the case may be.

• FSSAI also clearly states that every package of ice cream, kulfi and chocolate ice-cream containing starch shall have a declaration on the label as specified in regulation 2.7.1(2).

This article is an attempt to refresh the minds of the FBOs so that they use ingredients and additives as permitted so that the millions of Indians who love ice cream can be assured that they are consuming a product that is safe to eat. So that consumers make the right choice, FBOs must label the ice creams correctly because there is a huge difference between ice cream and frozen dessert especially in the permitted ingredients and that the labeling must be such that the normal consumer is not deceived. For its part, the apex food regulator must also bring in more clarity about ice creams and frozen desserts so that neither is mistaken for the other.

DINAMALAR NEWS

DINAMALAR NEWS

Food Safety Officer booked for posing as CBI official

Steam boiler to help make quality jaggery in less time

P.V.K. Jagannadha Rao, principal scientist, AICRP on Post- Harvest Engineering & Technology Centre, explaining the working of the steam boiler system to a team of farmers at ANGRAU Regional Agricultural Research Station at Anakapalle in Visakhapatnam. 

Scientists at ANGRAU research station at Anakapalle develop it under an all-India project

In spite of being the world's largest producer of jaggery, the country has not been able to exploit the export potential. Experts attribute it to the use of bleaching agent sodium hydrogen sulphate to produce bright-coloured jaggery. Food Safety Standards Authority of India (FSSAI) does not allow jaggery with more than 70 PPM for export.

Modernisation

However, with jaggery commanding a higher price sometimes and the growing preference for it by the health conscious provides an opportunity for producing export quality jaggery.

While sugar contains 99.9 per cent sucrose, jaggery comprises sucrose, glucose, fructose, Vitamins A, B and E and is rich in iron and calcium, according to agricultural scientists. Steam boiling is a step towards modernisation of jaggery-making. “In steam boiling, the entire heating using bagasse is done outside and water is converted into steam heating the sugarcane solution,” says P.V.K. Jagannadha Rao, principal scientist, All India Coordinated Research Project (AICRP) on Post-Harvest Engineering and Technology Centre at ANGRAU Regional Agricultural Research Station, Anakapalle.

The system is developed under the AICRP project.

It keeps out the dust and particles of bagasse finding their way into the juice being boiled for jaggery.

“It saves about 17 to 20 per cent of time and gives 20 to 30 per cent better quality jaggery,” says Mr. Jagannadha Rao.

The boiler system costs Rs.10 lakh and the pay back period is two years and two months, he says.

While 250 kg of jaggery a day is made using the traditional system in and around Ankapalle and about 500 kg in the Godavari districts, the boiler gives one tonne of production, he says.

It also suits sugar factories planning to divert into jaggery making and those who want to produce granulated jaggery, Mr. Jagannadha Rao elaborates.

Three-pan system

During a recent State-level farmers' meeting, advantages of the three-pan furnace developed by the Indian Institute of Sugarcane Research, Lucknow and the rotating filtration system developed by AICRP Centre, Kolhapur, were explained to farmers.

The three-pan system has better heating process, pipes for transferring liquid from one pan to the other and mechanical emptying of the concentrated liquid. An experienced farmer from Nellore, Babu Rao, however, differed with the estimate that each cycle would produce 100 kg and said only 50 kg would be made. The filtration system will reduce scum by 80 per cent and improve quality of jaggery, according to Dr. Rao.

5 officers to check food quality in district

Nashik: Five officers of the Food and Drugs Administration (FDA) of Nashik will take on the food adulteration business in the city before the month of Shravan, which marks the beginning of festivals.

While there are food stalls placed in every nook and corner of the city, the possibility of food adulteration and unhygienic practices is high. Hotels, dhabas and roadside kiosks serving stale food can spread bacterial infections like diarrhoea, indigestion, fever, throat infection, etc.

FDA officials said that shortage of staff is causing a hindrance in going all out against checking food adulteration and contamination.

An official, who did not want to come on record, said, "Our main role is to to check the food and water quality of all stalls and hotels. But, our time was wasted in petty clerical work, which gave us no time to visit food vendors, take samples and develop informants.

Further, the concerned officials did not have a government vehicle to carry out raids. They had to take a state transport bus to carry out raids in a taluka.

The officers have also experienced Gutkha smugglers after it was banned in the district. An official said that people with criminal records have entered the illegal trade.

With the month of Shravan approaching, FDA officials will intensify the action on vendors and hotels as the possibility of adulteration of food articles like Mava and edible oil is high.

The joint commissioner of FDA (Food), Nashik Division U S Vanjari said, "Despite the shortage of staff, we are continuing with our drive on a regular basis. We have checked around 20 hotels in July. Apart from this, 15 to 20 street vendors have also been checked. After Ganesh Chaturthi till December end, the action will be more strict as it is festival season."

With five food safety officers for the district, the Food and Drugs Administration (FDA) of Nashik is toothless to take on the food adulteration business even as the month of Shravan, which marks the beginning of festivals, is around the corner.

As food and food articles sold in every nook and corner, the possibility of food adulteration is always high. Unhygienic practices in hotels, dhabas, road-side kiosks also lead to bacterial infections from the food articles served there which lead to ailments like fever, diarrhoea, indigestion, throat infection, etc.

Officials of FDA, Nashik, said though food safety was an important aspect as it was directly linked to the health of the people, the shortage of staff was not allowing the department to go all out against checking food adulteration, contamination, etc.

One of the officials who did not want to come on record said that their main role was to be on the field all the time to check food and water quality, wherever there were chances of adulteration, contamination, unhygienic practices, etc. However, there maximum time went in petty clerical works like filling the registrations, following up the issue with various offices, laboratories, attending court matters, etc. This left hardly any time with food safety officers to carry visit various vendor of food and food articles, take samples, develop informants, etc.

The officials said that felt paralysed further as they did not have any government vehicle to carry out raids and in case, they had to travel from one taluka to another, they had no other option than to take a state transport bus. An official said that after the ban of Gutkha in the district, people with criminal record had entered the illegal trade of smuggling Gutkha into the district. There have been two occasions in the recent past when Food Safety Officer have gone through the experience of bid on their life.

Meanwhile, since the month of Shravan is around the corner, FDA officials said that they would intensify the drive only during the period of Ganesh Chaturthi, when the possibility of adulteration in articles like, milk, milk products like Mava, edible oil, etc is more/

U S Vanjari, Joint Commissioner, FDA (Food), Nashik Division said, "Despite the shortage of staff, we are continuing with our action on a regular basis. We have checked around 20 hotels so far in the month of July. Apart from this, 15 to 20 street vendors were also checked in the city. The action will be more strict after Ganesh Chaturthi which will continue till December end considering the festival season."

Food poisoning: Headmistress of GV Raja sports school suspended

Thiruvananthapuram, Jul 31 (PTI) The headmistress of G V Raja Sports School here, where around 70 students had showed symptoms of food poisoning, was today suspended from service due to alleged dereliction of duty, officials said.

Sasikala was suspended by Director of Public Instructions K V Mohankumar as she failed to report the matter of food poisoning, which occurred yesterday, to higher officials on time, they said.

"She was not available over phone throughout the day. She was also not present at the hospitals where the children were admitted," a top official of the education department said.

She also allegedly did not respond to the food safety officials when they inquired about the incident and arrived at the school to collect food samples, the official said.

Of the total students, including girls, who developed uneasiness after reportedly consuming food at the state government-run school canteen, 27 were admitted to the Government Medical College hospital here and the rest to the state-run Peroorkkada hospital.

Meanwhile, hospital sources said most of the hospitalised students were discharged today, while adding that the condition of none of the remaining students was serious and they would be soon discharged.