FSSAI order against selling food in newspapers ignored

He enquired with the shopkeeper, who denied having any knowledge of it.

A boy selling steamed peas masala wrapped in a newspaper at the beach. 

Chennai: Walking by the beachside on Marina, Vishal, a tourist from Delhi, stopped at a bajji stall to taste the Chennai flavours. When he was handed the bajji wrapped in a newspaper, he was reminded of an article he had read wherein the health hazards of ink on paper was mentioned. He enquired with the shopkeeper, who denied having any knowledge of it.

As per an advisory passed by the Food Safety and Standards’ Authority of India (FSSAI) in December last year, it was said that the ink on newspapers might pose a health hazard if consumed. The presence of chemicals in the ink used for printing is found to have cancerous effects, which can be severely harmful especially for children and pregnant women, it added.

Food packaging in newspapers is in practice throughout the state, poisoning individuals in large numbers. Dr Anitha Ramesh, an oncologist, says that the lead concentration in the ink used for printing, merges with the food, thereby increasing the health risks. “Cadmium and lead in the ink slowly leads to initiation of cancer as it gets absorbed from the food packed with the newspaper. The chemicals get stuck to the food, and on ingestion, gets absorbed from the gut and causes DNA damage. People with low immunity, like children, are more likely to get affected,” she said. It was found that the problem lies in the lack of awareness about the rules and regulations on food wrapping. Murugan S, a roadside vendor near Guindy metro station, said, “I have not received any such circular by any authority. However, if it is indeed poisonous, I am ready to shift to brown paper for wrapping food. Already, we replaced plastic cups with paper cups because of health effects.”

The FSSAI had stated in the advisory, that it was mandatory for the commissioners of food fafety of all states to launch awareness campaigns discouraging the use of newspaper to wrap food. However, no progress has been noticed in the state so far with regard to its implementation. FSSAI CEO, Pawan Aggarwal said, “States need some time for implementation as these changes cannot be seen overnight. We need to reach out to a lot of people, therefore, the media should render help to propagate this information.”

The newspapers used to wrap food are usually bought from wastepaper marts, where the paper is subjected to dust, microorganisms and pathogens. This adds to the hazardous effects of food being wrapped in it.

Will Packaged Chips And Samosas Soon Be Labelled ‘Junk Food’ By The FSSAI?

Food authorities and regulators in India have been immensely concerned about India’s eating habits of late. Recently, reports announced that the government is considering a proposal to implement a tax on unhealthy foods; called the ‘fat tax’. Additionally, the Union Health Ministry announced that it may launch an app which will be able to tell you the nutritional values of a range of popular foods. Now, the FSSAI has indicated it may be considering labeling packaged food ‘junk food’.

SKIM

WHAT’S IN A LABEL?

Of course, we all know that potato chips, nachos and the likes aren’t the most healthy foods. However, if the Food Safety and Standards Authority of India (FSSAI) decides to go ahead and label these packed goods ‘junk’, it may cause consumers to pause before they buy them. Additionally, it may make these foods more susceptible to the ‘fat tax’, should it go through.

“We are trying to define junk food based on proportion of salt, sugar and fat content… The calculations are based on the Indian diet chart and recommended diet as well as international standards,” Pawan Kumar Agarwal to the Hindustan Times.

Based on these calculations, street food and homemade foods which local stores sell like samosas, cutlets and bhajiyas may also come under the scanner. However, Agarwal acknowledges that the logistics of labelling these foods may be difficult.

Should the FSSAI decide to go ahead with the move, India will become one of the first countries to label packed food as junk.

Use of newspapers for packaging food items banned in Vellore

Action will be taken as per Food Safety and Standards Act against those indulging in this practice, warns the department 

Printing ink contains cancerous chemicals, says Food Safety and Drug Administration dept.

Hotels, tea shops and bakeries should no longer pack food in newspapers as it poses serious health concerns, according to the Food Safety and Drug Administration Department, Vellore.

The Food Safety and Standards Authority of India had recently banned the use of newspapers for wrapping food items.

Use of newspapers for packing cooked food posed the risk of causing cancer, liver and neurological problems and intestinal disorders as the ink contained chemicals such as cadmium, a press release said.

It was a common practice for hotels, tea shops and bakeries to wrap food in newspapers. Instead, they can use naturally-available and easily degradable materials such as plantain leaf, areca nut leaf and teak leaf.

In addition, the department officials said cooked food and beverages such as tea, milk, sambar and rasam should not be packed in polythene covers.

This too posed the danger of causing cancer.

Action would be taken as per the Food Safety and Standards Act if anyone was found using newspaper and polythene bags to wrap and pack food items.

An official said they had launched efforts to create awareness among people in the district to avoid the use of newspapers and polythene bags to pack food. “There is an increase in awareness level but we will continue to create awareness to achieve 100 per cent coverage in the next two to three months,” he said.

Food regulator frames unsafe food-recall policy

FSSAI directs Food Business Operators to maintain complete food distribution records.

India’s food regulator has framed a comprehensive recall policy to ensure manufacturers inform people when their food is declared unsafe and is being recalled.

"The food business operator initiating a food recall shall promptly inform food business operator(s) in the food chain including consumers about the recall," said the final gazette notification (food recall procedure) issued by Food Safety and Standard Authority of India (FSSAI) on January 25.

Both print or electronic media can be used to quickly inform people about food recall.

The policy follows the controversy surrounding the recall of Nestle India’s popular instant noodles in 2015.

"Tracing of products in the supply and distribution chain becomes an issue if we are dealing with big food business operators, which is why we have asked them to maintain all records," said an FSSAI official.

Manufacturers have been asked to maintain complete food distribution records, including the names and addresses of suppliers and customers, nature of food, date of purchase, date of  delivery, lot number, batch code, pack size, brand name, date of manufacture, date of expiry and best before date, for at least a year after their expiry or best before date.

Sale and manufacturing needs to be immediately stopped of the 'recalled' product.

Only exceptions are restaurants, caterers and takeaway joints, who have been exempted from having a recall plan unless they are running multi-outlet food business chains with integrated manufacturing and distribution network.

"It is a well-deliberated policy and should help us safeguard the health of consumers," the official said.

Unsealed or Unlabelled? Your bubbletop may contain unsafe tap water

CHENNAI: If the 20-litre watercontainer you buy does not have a seal and a label with details of the manufacturer, you may be just paying for tap water.

From a shopkeeper selling water in dented, dirty cans in Arumbakkam to a 'ghost' packaged water unit in Red Hills, TOI tracked the journey of a set of bubble top containers -- a source of drinking water for nearly one-third of the city's population.

The shop on Tiruveedhi Amman Koil street in Arumbakkam sells at least seven cans a day. The containers, which have no labels, in violation of the rules set down by the Bureau of Indian Standards (BIS) and food safety department, are sold for Rs10. The shopkeeper said he bought the water from a dealer in Gandhi Nagar, two streets away. When TOI contacted the dealer, who identified himself as Srinivasan, he said he hadn't sold water to the shop for almost a year. When questioned where he sourced his water from, he was jittery. "I own a unit in Red Hills called Saipriya. I have the required licences," he said. But Saipriya is not among the 450-odd packaged water units registered under BIS and the state food safety department in Chennai, Kancheepuram and Tiruvallur.

Although only 17 packaged units have the licence to operate in Chennai, an online search reveals many more. Based on tip-offs, the food safety department raided and sealed three packaged water units in Kodambakkam, Saidapet and Perambur. None of them had licences. As a crisis looms large, more such units are likely to crop up, say officials. "We step up our vigilance from April to June. But this year, we've had to start early," said R Kathiravan, designated food safety officer, Chennai. Last year, of the 12 samples collected, five were found to be unsafe, substandard or misbranded.

Packaged water units, most of which are located in Kancheepuram and Tiruvallur, require a groundwater clearance certificate and approval from Tamil Nadu Pollution Control Board before getting a BIS tag. They require a licence from the food safety department. Officials say while contamination of water sold by licenced manufacturers occurs at the filling and packaging level, misbranding, reusing containers above limit, happen at the distribution point. "Many bubble tops are filled by ill-trained workers," said a food safety officer in Kancheepuram, where 10 units were sealed in November.

However, manufacturers say most violations happen at distribution points. "Only 10% of manufacturers market the water. Most engage middlemen," said N Murali, patron, Tamil Nadu Packaged Drinking Water Association.

Officials say some neighbourhoods have small units that filter water only through RO, which may not remove all microorganism and then sell. Some work independently, while others are dealers for licenced manufacturers. They refill cans a few times before sending them back to the manufacturers. Sometimes, manufacturers cooperate as it saves transportation costs.

Public health officials say mushrooming of such units is dangerous as just one filtration may not be enough to purify water. "Besides, in reverse osmosis, the membrane may not be frequently cleaned. There should be better awareness among the public to ask for labels before they buy the water," said director of public health K Kolandaswamy.

Food safety dept issues notice to IIT-R

Roorkee: The food safety department, after lifting two food samples from a hostel mess of Indian Institute of Technology Roorkee (IIT-R), has issued notice to the institute on Friday. About 30 students had fallen ill after having dinner on Wednesday. All students are safe and have been discharged from the institute's hospital after receiving treatment for two nights. The doctors at the hospital said the students are safe.

Reacting to Wednesday's incident of alleged food poisoning of the students, the institute's authorities said that it could be a case of specific food allergy and that there was nothing wrong with the food served to the students.

According to reports, 28 students of post-graduate and PhD (research) programmes, who lived in Cautley Bhawan (hostel) of the institute, had dinner in the hostel mess on January 25 but soon started complaining of stomach ache and dehydration. They were rushed to the hospital for treatment.

“Some students had eaten rice and a sweet corn dish specially prepared on their demand in the mess. Only 28 students had fallen ill after eating that dish. Doctors told us that it could be a case of specific food allergy. Food served to the students was fine. We will probe the matter,” said dean (students’ welfare) D K Nauriyal.

Taking cognizance of the incident, which was reported on social media, the food safety department inspected the mess and lifted two food samples and issued a notice to the institute under different sub-clauses of section 31 of the Food Safety & Standard Act 2006.

“The hostel mess is being run without food safety licence. We have given one month's time to the institute to respond to the notice. We have sent the food samples for testing at a Rudrapur-based lab,” Santosh Kumar Singh, food safety officer, told TOI.

This was the second incident of food poisoning at the institute in the past three years when the food safety department issued notice to the management. In August 2013, over 250 students of Rajendra Bhawan (hostel) complained of food poisoning after having breakfast from the hostel canteen.

“The food safety department had also imposed a fine on the institute for not following food safety norms,” said Santosh Kumar Singh.

The Dark Side of Smoked Food and How it Could Lead to Cancer

Highlights

• Many chemical contaminants are formed during smoking
• Examples include polycyclic aromatic hydrocarbons (PAH) and dioxins

These chemicals are carcinogenicSmoked meats could be quite addictive. The flavour is hard to match up to, and even a quick stir-fry or a light broth could please your taste buds like no other. The process of smoking is an ancient culinary practise that has been followed by various cultures across the globe. There are so many delicacies that centre around this method of cooking - apple wood smoked pulled chicken, smoked beef jerky, smoked prime rib, Khasi smoked pork, etc. As much as meat lovers indulge in these so called "burnt food" and go raving about it, health experts have a different point of view.

When food gets cooked, there are many chemical reactions that are involved in it. While some of these reactions make food sinful and irresistible, there are also a few reactions that could prove to be harmful for our health if safety standards are not met. Recent studies on smoked or barbecued foods have indicated that they contain chemical contaminants that are harmful for our health, and capable of causing dangerous diseases like cancer and heart ailments in the long run. This is because the cooking process involves burning of fuel, which gives rise to many chemical contaminants that are carcinogenic. A recent campaign launched by Food Standards Agency of UK also warned consumers about the cancer risks of eating overdone fries or even a burnt toast!

Following suit, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry plans on taking necessary measures to ensure that the right code of practice is followed across India. Their inspectors will be investigating in respective states to check on the issue.

According to an advisory by FSSAI, it states, "Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc.). Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters."

So Should We Stop Eating Smoked Meat?

When we checked with Dr. Saurabh Arora, Founder of www.foodsafetyhelpline.com and Managing Director of Auriga Research Pvt. Ltd, he said, "Smoked meat has been produced and used for centuries around the world and is safe to consume if produced using the proper procedures. If proper procedure is not followed and proper quality of fuel is not used it can lead to the formation of toxic chemicals like PAH, PCB (poly chlorinate biphenyls), dioxins etc. All these are known carcinogens and prolonged exposure can cause cancer of stomach, skin, lungs and others."

According to Ashwin Bhadri, CEO of Equinox Labs, PAHs are extremely harmful for human health. "They are a group of chemicals that are formed due to incomplete burning of coal, oil, gas, wood, garbage, as well as other organic substances, such as tobacco and charbroiled meat. As per research, there are more than 100 different PAHs which are identified. Many PAHs have caused tumors in laboratory animals when they inhaled, consumed or were exposed to these chemicals for a long period of time."

He went on to add, "Cooking meat or other food at high temperatures, which occurs during grilling or charring, raises the levels of PAHs in food."

Dr. Arora explained further, "For example, a tandoor is traditionally used to cook meats on coal or wood flame which is perfectly fine and gives them a wonderful smoky flavour, but if kerosene or petrol or plastic bags are used to light the fire it will not only give a bad taste, it will also lead to the production of all these toxins. Also if the fire is too hot and in the process the meat is burnt, it will again contain these toxins."

So, you don't really have to frown, but keep an eye out. Not all smoked food are bad for you. It is the process of cooking that you need to pay attention to. Go to trusted sources while buying smoked products. That could be a good start.

FSSAI concerned about smoke

Considering the harmful health effects of smoked and barbequed foods, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry has directed all Food Inspectors across India to ensure that code of practice for the process is followed properly in their respective states. 

Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood. Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc). 

Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters. According to doctors, cancer is a primary human health risk of exposure to PAHs. Experts have also linked PAHs exposure with cardiovascular disease and poor fetal development. 

While the short-term symptoms of exposure to these compounds are eye irritation, nausea, vomiting, diarrhoea, and confusion, long-term health effects may include cataracts, kidney and liver damage, and jaundice. 

“Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as possible source of these contaminants. FSSAI has adopted the Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes from Codex Guidelines,” said Kumar Anil, Advisor (Standards), FSSAI in his letter to State Food Inspectors. 

“We have asked the state food inspectors to sensitise stakeholders and encourage them to follow this code of practice during the process of smoking and drying so as to eliminate the contamination of food with PAHs,” he said. 

The FSSAI has said that the Code of Practice and the guidelines could also be used as the basis for information to consumers. Processes such as smoking and direct drying provide a wide variety of food textures and flavours and consequently a broader choice for consumers. Many types of smoked and dried fishery products like Masmin, smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide flavour and consistency required by consumers. 

The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content. 

“Foods as sold in restaurants and by roadside vendors needs to be quality controlled and repeatedly inspected from multiple angles; excessive use of processed and smoked foods, use of trans fatty acid containing oils, reheating in same oil, for hygiene etc. 

This is no small job; and human resources for containing these food related problems is inadequate in India,” said Dr Anoop Misra, Chairman at Fortis-C-DOC and National Diabetes, Obesity and Cholesterol Foundation. 

FSSAI concerned about smoke

Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood

Considering the harmful health effects of smoked and barbequed foods, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry has directed all Food Inspectors across India to ensure that code of practice for the process is followed properly in their respective states.

Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood. Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc).

Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters. According to doctors, cancer is a primary human health risk of exposure to PAHs. Experts have also linked PAHs exposure with cardiovascular disease and poor fetal development.

While the short-term symptoms of exposure to these compounds are eye irritation, nausea, vomiting, diarrhoea, and confusion, long-term health effects may include cataracts, kidney and liver damage, and jaundice.

“Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as possible source of these contaminants. FSSAI has adopted the Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes from Codex Guidelines,” said Kumar Anil, Advisor (Standards), FSSAI in his letter to State Food Inspectors.

“We have asked the state food inspectors to sensitise stakeholders and encourage them to follow this code of practice during the process of smoking and drying so as to eliminate the contamination of food with PAHs,” he said.

The FSSAI has said that the Code of Practice and the guidelines could also be used as the basis for information to consumers. Processes such as smoking and direct drying provide a wide variety of food textures and flavours and consequently a broader choice for consumers. Many types of smoked and dried fishery products like Masmin, smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide flavour and consistency required by consumers.

The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content.

“Foods as sold in restaurants and by roadside vendors needs to be quality controlled and repeatedly inspected from multiple angles; excessive use of processed and smoked foods, use of trans fatty acid containing oils, reheating in same oil, for hygiene etc.

This is no small job; and human resources for containing these food related problems is inadequate in India,” said Dr Anoop Misra, Chairman at Fortis-C-DOC and National Diabetes, Obesity and Cholesterol Foundation.

A1 And A2 Milk – The Complete Story

“Doodh Doodh Doodh …. wonderful doodh.” Who can forget this rhyming jingles of 1999 played on the national television that defined milk as an elixir. Milk is an important source of nutrients including high-quality proteins, carbohydrates, and selected micronutrients. This nature’s perfect food comprises of 87% water and 13% total solids and.

What is A1 and A2 Milk?

Caseins are the predominant milk proteins and it constitutes 95 % of the milk proteins. Among the caseins, beta casein is the second most abundant protein and has an excellent nutritional balance of amino acids. Mutation, a process by which there is a change in the structure of a gene, resulting in a new variant. Such a mutation in beta casein gives rise to 12 variants among which A1 and A2 are the most common.

Both A1 and A2 are varieties of milk and are the product of two genetically different cow breeds. Earlier all cows used to be A2 until a naturally occurring genetic mutation in European breeds changed the genetics of milk producing cow herds. A1 is predominant in exotic cattle and A2 is predominant in Indian and African cattle.

The difference between A1 & A2?

The mutation causes a change in a single amino acid in the a-a chain, the amino acid at number 67 is histidine in A1 and proline in A2 milk. This polymorphism leads to a key conformational change in the secondary structure of expressed β-casein protein.

Digestion of A1 milk yields a compound called beta-casomorphin-7 (BCM7). No such compound in the digestion of A2 milk.

In hydrolysed milk with variant A1 of beta-casein, the BCM-7 level is 4-fold higher than in A2 milk.

New Zealand researchers claimed that A1 milk contains beta-casein which is harmful to human beings. The results of the NDRI research also indicated that A1 milk that is served to infants and old age people damages the immune system.

Benefits of A2 milk over A1 milk

By drinking A2 milk, one is no longer exposed to BCM-7 found in A1 milk which has been linked to-

Neurological Impairment

Type 1 Diabetes

Impaired Immune Response

AutoImmune Disease

Heart Disease

Milk we consume in India

By contrast, India has A2 cows which are mainly the native desi breeds. India has 37 pure cattle breeds like Sahiwal, Gir, Red Sindhi, Tharpakar, Rathi, Kankrej, Ongole, and Harianato etc. The milk delivered by all the desi cows was of the A2 variety. However, breeds which developed after the Government program, White Flood, launched during 1970 to gain dairy prowess. India went on to hybrid its native desi cows with the European species of Jerseys and Holstein Friesian which delivered A1 milk.

The practice of developing a new breed indiscriminately with every passing decade triggered a two-pronged crisis. First, the new breeds destructed the indigenous cow and consequently, the new exotic breeds did not adapt themselves to the Indian conditions. And the result, according to animal experts, was that within 10 years all the Indian desi breeds of cow disappeared.

Brij Kishore Yadav, the former Technical Officer at the NDRI, Karnal, who inseminated more than One lakh cows during his tenure, says that,

“India, today is standing at the precipice of a disaster. It seems the Government earlier ignored the importance of desi cows. The Government actually lacked foresight.If crossbreeding had been done of less milk yielding Indian cows with the breeds of the European countries yielding more milk had been done it would have helped us. But what we did here was completely unplanned. We inseminated all the high yielding cows as well as less milk yielding ones in a similar way.Today India despite the fact that it is the world’s largest milk producer is facing the threat of losing its dairy prowess.”

Overdone fries, toast can cause cancer: Study

DINAMALAR NEWS

Patanjali slapped with Rs 11 lakh fine by Haridwar court on charges of ‘misbranding’

The court ordered Patanjali to pay the fine within one month. It also directed the district food safety department to take appropriate action if there is no improvement in the products in future.

HARIDWAR: A fine of Rs 11 lakh has been imposed on Yoga guru Ramdev's company, Patanjali Ayurved Ltd, by a city court on charges of "misbranding and misrepresentation of its products." In its order, the court of Lalit Narain Mishra, Haridwar's additional district magistrate (ADM), found the company -- which has rapidly diversified into various FMCG segments and is currently eyeing at doubling its revenues from the current Rs 5,000 crore to almost Rs 10,000 crore by the next financial year -- guilty of "releasing misleading advertisements by selling certain products with its own labels although they were being manufactured by some other company." Citing sections 52 (misbranding) and section 53 (misleading advertisement) of the Food Safety and Standards Act, 2006 as well as Section 23.1 (5) of Food Safety and Standard (Packaging and Labelling Regulations, 2011) Act, the court ordered Patanjali to pay the fine within one month. It also directed the district food safety department to "take appropriate action if there is no improvement in the products in future."

A case against the company was filed at the ADM's court in November 2012 after samples of the company's products including honey, salt, mustard oil, fruit jam and besan (gram flour) picked up for sampling on August 16, 2012, allegedly failed quality tests. The tests were conducted at Uttarakhand's only FSSAI-certified drugs and food testing lab located at Rudrapur. The case had been ongoing ever since. The order regarding the fine imposed on the company was given by the court on December 1, but became public a day ago.

Elaborating on the order, Yogendra Pandey, Haridwar's food safety department in-charge, told TOI, " Patanjali has been found guilty of misbranding some of its products. The wrapper of the company's mustard oil (kachchi ghani) said it was 'Patanjali Ayurveda's special product.' But it was in fact manufactured at a company in Rajasthan. Patanjali has confessed the mistake and changed the wrapper. Keeping this in view, the fine in all six cases against the company has been reduced to a cumulative amount of Rs 11 lakh. Usually, the fine for a case of misbranding is Rs 3 lakh, releasing misleading advertisements leads to a penalty of Rs 10 lakh and substandard quality entails a fine of Rs 5 lakh."

The judgment also quotes the report of the food analyst, Rudrapur, which says that "the samples picked for testing failed to clear quality tests." However, it does not elaborate on the nature of the tests and the parameters on which the products were found lacking.

Reacting to the order, Acharya Balkrishna, managing director and primary stakeholder, Patanjali Ayurved, told TOI that the company's products were "completely safe and their quality was unquestionable." "I have not received the order yet, only heard about it. I think this is a political ploy to tarnish Patanjali's image. We will react suitably to it," he said.

SUGAR FACTORIES NEED TO INCLUDE MOLASSES’ STORAGE IN EXISTING LICENCES

January 2017: The Food Safety and Standards Authority of India (FSSAI), in a recent order, has asked sugar factories to include the storage of molasses in its existing licences. The move is in line with the regulator’s concerns about the lack of hygienic storage conditions for molasses, a by-product of sugarcane which is further used to manufacture other food products.

Raising serious concerns, the order stated, “Audit authorities have also raised the issue regarding the lack of requisite storage conditions for molasses, which is then used as an ingredient for manufacturing of other food commodity.”

The order stated, “Regulation 3.7, Part II of Schedule 4 of the Food Safety and Standards (Licencing and Registration of Food Business) Regulations, 2011 mentions that the equipment and containers for waste, by-products and inedible or dangerous substances, shall be specifically identifiable and suitably constructed.”

Meanwhile, molasses is also regulated by other authorities. The order observed, “It has been learnt that the sale, distribution and use of molasses is also regulated under the licence granted by the State Excise Department.”

Hardeep Singh Dhillon, chairman, Bhogpur Cooperative Sugar Mills Ltd, Jalandhar, Punjab, said, “The policies which are issued by the Centre have to be followed by the sugar industry, as these policies are not only restricted to states, but it also for the nation as a whole.”

“I hope that all the states will include the storage in their respective licences. Some of the state food and drug administrations (FDAs) have also communicated the order to the associations for better communication and ensuring enforcement,” he added.

Dhillon said, “Apart from state authorities, there are inspections conducted by the excise departments. Special inspections are undertaken by the state committees. Sugar manufacturers usually adhere to the laws to avoid any issues in this regard.”Based on the above citations from the regulations, the regulator has decided that it will ask the food business operators (FBOs) involved in the sugar processing business to secure licences under FSSAI for storage of molasses.

The order stated, “Accordingly, FBOs involved in the production/ manufacture of sugar may also be advised to include/endorse storage under the kind of business in their existing FSSAI licences and their storage may be inspected to ensure compliance with the above mentioned provisions and regulations.”

Moreover, molasses is used as the principal ingredient in the distillation of rum and as a humectant in jerky processing (slicing or forming the meat or poultry, marinating, heating, and then drying the strips). It is recognised as a superfood due to its vitamin content and also used in producing animal feed.

A food safety officer from FDA Maharashtra, said, “This order is a result of continuous warnings given to these sugar factories regarding maintaining hygiene for places where the molasses is stored.”

Authorities wake up to insanitary condition of food outlets

 

Impose fine of Rs 92000 on 7 meat sellers, bakers

The Drug and Food Control Organization (DFCO) has initiated action against 58 Food Business Operators in the summer capital for maintaining insanitary conditions in the premises. 

DFCO in a statement said that it imposed a fine of Rs 92,000 on seven Food Business Operators found to be maintaining insanitary conditions in the premises.

“The prosecution in the court of law had been started against food business operators found selling, manufacturing food items in insanitary conditions. Adjudicating Officer has imposed a fine of Rs 92000 on seven Food Business operators for selling substandard, misbranded food articles,” the statement said.

Pertinently, Additional Deputy Commissioner Srinagar holds the post of Adjucating officer. DFCO statement said that food safety wing of Drugs and Food Control organization Srinagar had launched 58 prosecutions in the court of adjudicating Officer Srinagar against various meat sellers and bakers for selling, manufacture of food articles in insanitary conditions.

DFCO officials said that the department was conducting regular checks of Food Business Operators of all kinds and was regularly initiating action against those found violating rules.

“The sale/manufacture of Food articles in insanitary conditions is punishable offence with a fine up to Rupees one lakh under section 56 of the Food Safety & Standards Act 2006,” the statement added.

Food business operators fined for safety violation

SRINAGAR: According to Assistant Commissioner Food Safety Srinagar, seven food business operators were fined in the summer capital for safety violation by Adjudicating Officer (ADC Srinagar).

The erring food business operators were fined Rs 92000 for selling substandard and misbranded food articles.

The Assistant Commissioner said that food safety wing of Drugs and Food Control Organization has launched 58 prosecutions in the court of adjudicating Officer Srinagar against various butchers and nanwaies for selling and manufacture of food articles in insanitary conditions.

He said that sale/manufacture of food articles in unhygienic conditions is punishable offence with a fine up to Rs 1 lakh under section 56 of the Food Safety & Standards Act 2006.

DINAMANI NEWS

Kerala: Handbook on food standards on cards

The food safety manual would also deal with steps required for protecting food preparation areas from pests.

THIRUVANANTHAPURAM: Food safety officials are bringing out a comprehensive handbook on food safety habits and standards for the Food Business Operators (FBOs) and consumers. The handbook will contain every little detail that is required for food safety. Simple matters like washing hands before handling food, while preparing food, after going to toilet and washing and sanitizing all surfaces and equipment used for food preparation will figure in the handbook. There will be specific focus on protecting kitchen areas from insects, pests and other animals. It will have guidelines on slaughtering of animals to ensure the area is kept clean and separated from the place where food preparation takes place.

The emphasis will be on additional controls, including personal protective gear required in the event of an outbreak of avian influenza to prevent health risks to human beings. Hotel owners will be sensitized on small but important steps, including proper cleaning of plates and utensils to ensure that micro organisms that can cause food poisoning and other health issues could be prevented. Special attention needs to be given on utensils used for eating and drinking and utensils that contain food. Sanitize cutting boards and utensils after they have been in contact with raw meat or seafood and proper cleaning and drying of cleaning equipment as micro organisms grow fast in damp places.

The food safety manual would also deal with steps required for protecting food preparation areas from pests. These include rats, mice, birds, cockroaches, flies and other insects besides pets like dogs, cats and birds as they carry micro organisms. Pests carry fleas and ticks on their feet, fur and feathers hence food needs to be kept in closed containers. Food safety authorities say that food business operators should ensure that they don't treat food in a way that makes it harmful for consumption. They should make sure that food quality is the same that is claimed by the provider. The idea is to prevent them from misguiding people by the manner in which food is labeled, marketed or advertised. In the event of any complaint, the unsafe food should be withdrawn or recalled at the earliest and information should be supplied to the consumers through leaflets or posters.

FBOs cannot use oils with total polar compounds exceeding 25%: FSSAI

Mumbai

In a bid to bring clarity over the repeated use of cooking oils, the Food Safety and Standards Authority of India (FSSAI) has proposed that vegetable oils whose total polar compounds (TPC) are in excess of 25 per cent cannot be used by the food business operators (FBOs) for the purpose of frying.

The draft notification issued by the regulator stated that the following details be included under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, under Schedule 4, Part V, Clause II, Sub-clause 3(j). However, vegetable oil having over 25 per cent TPC cannot be used.

Several food inspectors received complaints last year regarding repeated use of the cooking oils by the FBOs, which prompted FSSAI to take further action in this regard. Further, to streamline the standards for cooking oils, the regulator observed that the regulations had no particular provisions to limit the use of cooking oils.

J P Singh, food safety officer (FSO), Uttar Pradesh, said, “The notification was released just three months after the concerns over the repeated usage of cooking oils were reported by FSOs to the FSSAI. This shows the speed at which the Centre is addressing issues. On studying the detailed analysis of the cooking oils, the prescribed limit was shared with the industry for their comments and suggestions.”

Meanwhile, the regulator has directed FSOs not to draw samples to test the oils till the limits are prescribed by it. Also, the regulation to impose limits on the reuse of the cooking oils, considering the TPC of the used oil, clearly states that the regulator has clarified its intention to build the legal infrastructure to ensure safe food for all.

Moreover, biodiesel manufacturers are keen to develop a parallel legislation, which will address the concerns regarding the repeated use of cooking oils by making use of the used cooking oils from the hotels and restaurants as their raw material to manufacture biodiesel. The hotels and restaurants have welcomed this move and has responded positively in this regard.

France to review food whitener additive for health risks

The French government has ordered a review of the safety of titanium dioxide as a food additive after a scientific study released on Friday found health effects in animals that consumed the substance.

Titanium dioxide is widely used in industry as a whitener, notably for paint. It is an ingredient in some foods such as sweets and known as additive E171.

France's National Institute for Agricultural Research (INRA) and partners in a study on oral exposure to titanium dioxide had shown for the first time that E171 crosses the intestine wall in animals to reach other parts of the body, INRA said.

The researchers observed immune system disorders linked to the absorption of nano-sized E171 particles and found that swallowing regular doses of the additive led to a non-malignant stage of early cancer formation in the colon in 40 percent of animals, INRA said.

"While the findings show that the additive plays a role in initiating and promoting the early stages of colorectal carcinogenesis, they cannot be extrapolated to humans or more advanced stages of the disease," it said, calling for further research to study later stages of cancer.

France's agriculture and health ministries said in a statement they would request a review from the country's health and safety agency ANSES to see if the additive presented risks for consumers.

The findings of the review were expected at the end of March, the ministries said, adding that this was in addition to a wider study of the risks of nano-particles in food launched last year.

The European Union's food safety agency EFSA last year completed a re-evaluation of the E171 additive in food, concluding that available data did not indicate health concerns.

However, it recommended new research to fill data gaps on possible effects on the reproductive system.

Baker, restaurateur, two vegetable sellers booked for violation of food safety act

“A joint checking squad on the instructions of Divisional Commissioner Kashmir today conducted market inspection in various areas of Srinagar city,” said an official spokesman.

Baker, restaurateur, two vegetable sellers booked for violation of food safety act

Two vegetable sellers, a baker and a restaurateur were booked and penalized for violation of Food Safety and Standards Act in Srinagar on Saturday.

“A joint checking squad on the instructions of Divisional Commissioner Kashmir today conducted market inspection in various areas of Srinagar city,” said an official spokesman.

The team comprising officials of Legal Metrology, Food Civil Supplies & Consumer Affairs and Food Safety Standard Departments conducted the drive to book erring traders for violating various consumer protection and food safety standard laws, he added.

FEMINA ARTICLE

DINAKARAN NEWS

CIFT declared national level referral laboratory

A major mandate of the institute is dispute resolution whenever there is variance in test reports of two laboratories

KOCHI: The city-based Central Institute of Fisheries Technology (CIFT) under the Indian Council of Agricultural Research (ICAR) has been notified as a national level referral food laboratory through a government of India notification.

The mandate of the institute is notified as for the whole of India and the scope of testing includes physio-chemical analysis, bacteriological tests, detection of viruses, bacterial toxins, and anti-bacterial substances, other microbiological tests, and analysis of pesticide residue and heavy metals in fish and fishery products, said a press release here.

A major mandate of the referral laboratory is dispute resolution whenever there is variance in the test reports of two laboratories. According to the Food Safety Act, the designated officer can send the sample to the referral laboratory for opinion against any appeal on the report submitted by the food analyst.

The decision of the referral laboratory is deemed to be final in cases where opinion is sought for settling a dispute or when samples are submitted through the legal route.

The other functions of the referral laboratory include analysis of samples of food sent by any officer or authority authorised by the Food Safety and Standards Authority of India for the purpose and submission of certificates of analysis to the authorities concerned; investigation for the purpose of fixing the standard of any article of fish and fishery product; investigation in collaboration with laboratories of food analysts in various States and such other laboratories and institutions which the food authority may approve on its behalf.

Meanwhile, CIFT Director C.N. Ravishankar was cited in a press release as saying that technologies developed by the institute had played a pivotal role in modernising the harvest and post-harvest sectors of fishery in India, making the country a major exporter of processed fish and fish products.

FSSAI to define 'junk food' to ease fat tax implementation: Srcs

With the government considering a proposal to implement fat tax on junk food, sources say the Food Safety & Standard Authority of India (FSSAI) is working on defining the term ‘junk food’. 

Without a proper definition, tax implementation could become challenging for the government. Sources say FSSAI will consider a definition for High Fat, Sugar & Salt (HFFS) foods. 

It will also look at international standards and classifications while penning down the definition. 

This is likely to lead to change in labelling of packaged foods as they will have to mention it on their labels. 

Some clarity from the food regulator is expected in 1-2 months.

நல்ல தேனை கண்டறிவது எப்படி?

தேன், நினைத்தாலே இனிக்கும் இயற்கையின் அற்புதம். தேனை விரும்பாதவர்கள் குறைவு. கெட்டுப்போகாத ஒரே உணவுப் பொருள் என்றால் அது தேன் மட்டும்தான். பழங்காலம் தொட்டே மருந்திலும், விருந்திலும் தவறாமல் இடம்பெற்றிருந்த தேனில் கலப்படம் என்பதும் ஹைதர்காலத்து பழைய சமாச்சாரம்தான். இன்றைய வர்த்தகமயமான சூழலில் வளர்ப்புத் தேனீக்கள் மூலம் கிடைக்கும் தேன் பெருகிவிட்டது. கூடவே கலப்படமும் இவற்றில் நிறையவே நடப்பதாகக் கூறப்படுகின்றது. இவை கண்ணாடி பாட்டில்களில் அடைக்கப்பட்டு வண்ணமயமான ஸ்டிக்கர்களுடன் கணஜோராக காட்சியளிக்கின்றன. கிட்டத்தட்ட எல்லா பாட்டில்களின் லேபிளின் மீதும் 'ஒரிஜுனல் நேச்சுரல் ஹனி' என்றே குறிப்பிடப்பட்டிருக்கின்றது. சூப்பர்மார்க்கெட்களில் அடுக்கி வைக்கப்பட்டிருக்கும் இந்தத் தேனின் பளபளப்பான நிறம் நம் அனைவரின் கண்களையும் ஈர்க்கவே செய்கின்றது. ஆனால், எளிதில் கலப்படம் செய்யக்கூடிய பொருட்களில் முதலிடம் வகிப்பது தேன்தான். 

வணிக நோக்கத்துக்காக சில நிறுவனங்கள் தேனில் வெள்ளை சர்க்கரையைக் கலந்து விற்பனை செய்து வருகின்றன. தங்களது வியாபாரத்தைப் பெருக்க, இந்திய உணவுத் தரக் கட்டுப்பாட்டு அமைப்பு விதித்திருக்கும் கட்டுப்பாடுகளை தனியார் நிறுவனங்கள் சாமர்த்தியமாக மீறுவதை வாடிக்கையாகக் கொண்டிருக்கின்றன. இதுபோன்ற கலப்படங்களின் விளைவாக தேனுக்கான மகத்துவமும், மருத்துவ குணமும் இல்லாமல் போகிறது. மேலும் தேனில் மற்ற சில கலப்படங்களும் நடக்கின்றன. இந்தக் கலப்படங்களைக் கண்டறிவது எப்படி, நல்ல தேனை எப்படிக் கண்டுப்பிடிப்பது போன்ற விஷயங்களை அனைவரும் அறிந்து கொள்ளவேண்டும். 

* ஒரு சிறு கிண்ணத்தில் தண்ணீரை நிரப்பி, அதில் ஒரு சொட்டுத்தேனை விடவும். தண்ணீரில் அது கரைந்தால், அது கலப்படம் செய்யப்பட்டது. கரைந்து போகாமல் நேராக பாத்திரத்தின் கீழே சென்று தங்கினால், அது சுத்தமான தேன்.

* சுத்தமான காட்டன் துணியை தேனில் நனைத்து, அதை எரியும் தீக்குச்சியில் காண்பித்தால், நன்றாக சுடர்விட்டு பற்றி எரியும். அப்படி எரிந்தால் அது சுத்தமானது. 

* சிறிதளவு தேனை எடுத்து வாணலியில் சூடு செய்தால், அதன் அடர்த்தி குறைந்து, உருகிவிடும். பின்னர் அடுப்பை அணைத்து விடவேண்டும். சுத்தமானதாக இருந்தால், சில மணி நேரங்களானதும், பழைய அடர்த்தியை அடைந்துவிடும். கலப்படம் செய்யப்பட்டதாக இருந்தால், இழந்த அடர்த்தியைத் திரும்பப் பெறாது.

* தேனை கண்ணாடி ஜாரில் ஊற்றி, சில மணிநேரம் வைத்திருக்க வேண்டும். சுத்தமான தேனாக இருந்தால், அடர்த்தி ஒரே சீராக இருப்பதுடன், நிழல் போன்ற அடுக்குப் படலம் ஏற்படாது. தேனின் நிறம் ஒரே சீராக இருக்கும். கலப்படம் செய்த தேனின் அடர்த்தி மாறுபடும். 

* சுத்தமான தேனுக்கு அடர்த்தி அதிகம். அதை ஸ்பூனில் எடுத்து கிண்ணத்தில் விட்டால், மெல்லிய நூல் இழை போல் இறங்கும். கலப்படம் செய்யப்பட்ட தேன், சொட்டு சொட்டாக வடியும். 

 சுத்தமான தேனை ஒரு பாத்திரத்தில் இருந்து மற்றொரு பாத்திரத்துக்கு மாற்றினால், அதன் அடர்த்தி காரணமாக உடனே ஒட்டாமல் குமிழ் போல பரவி, பாத்திரத்தின் வடிவத்துக்கு ஏற்ப தேன் சம நிலை பெற சிறிது நேரம் எடுத்துக்கொள்ளும். கலப்படம் மிகுந்த தேனை பாத்திரத்தில் ஊற்றினால், உடனேயே தண்ணீர் போல பாத்திரத்தில் சமநிலையில் இருக்கும்.

DINAMALAR NEWS

Gurgaon: MCG will set up lab to check food adulteration

The lab can assist the MCG in expanding their dedicated street food vending zones across the city. 

If you are suspicious of the quality of food or beverage being served and feel it is adulterated, you can soon find out the chemical and metallic contents of the item with the help of the Municipal Corporation of Gurugram (MCG).

The MCG will partner with a leading pharmaceutical company recommended by the Food Safety and Standards Authority of India (FSSAI) to set up a food and water testing laboratory in Gurgaon.

Although the service will be open to public, from MCG’s perspective, the lab can assist in expanding and replicating their dedicated street food vending zones across the city.

“Once food and water served at the street vending zones are certified that they are within the permissible safety limit and do not include high content of metals or other harmful elements, the MCG is looking to expand the scope of the project to other parts of the city,” Vivek Kalia, joint commissioner of the MCG, said.

At the two street vending zones in sectors 38 and 4, the hawking zones offer snacks and beverages at nominal rates.

At each zone, 20 hawkers have set up stalls and serve a range of dishes, including paranthas, vegetarian dishes, maggi, bread and egg, hot and cold beverages, rajma chawal and kadhi chawal, costing between Rs 15 and Rs 70. The MCG has earmarked 31 areas where the zones can be replicated.

Kalia said the new lab will be accredited by the National Accreditation Board for Laboratories (NABL) and adhere to ISO guidelines.

Some of the technologically advanced instruments in the project will include high pressure liquid chromatography (used to separate, identify, and quantify each component in a mixture), ultra water purifying system (used to identify mineral content in liquids), and a dedicated microbiological department that will identify bacteria and microbes in an item.

The MCG said public can test their samples at nominal rates and results can be returned within a month. It is expected to open towards 2017-end, though the MCG is yet to finalise a location to establish the lab.

Time to come down hard on those adulterating food

Traces of harmful chemicals indicate rampant adulteration of milk. The adulteration of milk is particularly worrying as it affects young children the most. 

There have been task forces and committees galore to look into the issue of food adulteration but nothing much has come of these. Clearly, the only solution to this is stricter laws and penalties and this is what the Law Commission has recommended. It has suggested that those convicted of manufacturing and selling adulterated food should be given life imprisonment or pay ₹10 lakh as fine. In its report The Criminal Law (Amendment) Bill, 2017 (Provisions dealing with Food Adulteration) submitted to the law ministry, the law panel has proposed amendments to sections 272 and 273 of the Indian Penal Code. At present the penalty starts from a mere six months in prison. Grading “injury” to those consuming these adulterated products into various categories, the Commission has recommended different jail terms and fines. Section 272 deals with manufacture of adulterated items, section 273 deals with their sale.

According to the amendments proposed, a “non grievous injury” may attract jail term of one year and a fine of ₹ 3 lakh. A grievous injury will fetch a jail term of six years and a fine of ₹ 5 lakh. At the same time, the Food Safety and Standards Act, Rules and Regulations has to be strengthened to stop what really amounts to slow poisoning through unregulated use of pesticides, antibiotics and other harmful chemicals and additives in food and other items of daily consumption. An earlier study found that one in five of food items contained some form of adulterant. Many of these are used daily like water and milk. The adulteration of milk is particularly worrying as it affects young children the most. One of the most frightening instances of adulteration was that of low quality khesari dal being added to arhar dal resulting in paralysis of the lower body. This toxic dal had been banned since 1961 but was freely used over the years. Another report released a few years ago referred to `permissible’ levels of rat excreta in milled flour. Even high end products in India do not have proper labelling, prime among them being cosmetic products.

The Indian penchant to adulterate goes as far as goods being exported. A consignment of Indian pepper was turned back from a European country on account of its containing poor quality berry substitutes. This adulteration affects the health of people at every level, causing life threatening morbidities and in some cases death. Cutting corners for profit in items of daily use cannot be dealt with on a piecemeal basis. A stricter law will be a deterrent once the conviction rate which is abysmal at the moment goes up. The Law Commission’s suggestions are a sign that the cavalier attitude to food adulteration is changing and this must be followed through.

Panel wants stricter law against food adulteration

 

New Delhi, Jan 19,2017, DHNS:

Suggests life term in cases that lead to death

The Law Commission has recommended changes in the penal law to enhance punishment from the existing six months jail to life term for food adulteration resulting in the death of a consumer. 

It also suggested changing laws to award maximum compensation of Rs 10 lakh for pre-mature death.

“The Law Commission considers that the provisions to deal with the production and sale of adulterated food, which is harmful to human beings, be made more stringent, keeping in view the gravity of the offence. The existing maximum punishment of six months for such offences under the IPC is grossly inadequate,” panel chairman Justice B S Chauhan stated in a report submitted to the Centre on Wednesday.

The panel favoured the “punishment essentially be graded with reference to the harm caused to the consumer due to the consumption of adulterated food and drinks”.

It recommended suitable changes in Sections 272 and 273 of the Indian Penal Code.

“The low quantum of punishment and uncertainty surrounding sentencing lends itself to and encourages food safety offences. Raising the overall limit of punishment cannot be enough, however, and a graded framework is hence proposed,” it said.

On a PIL by Swami Achyutanand Tirth, the apex court had in May directed the Centre to bring in amendments in the Indian Penal Code, as done by states like Uttar Pradesh, West Bengal and Odisha , enhancing jail term to the imprisonment for life with or without fine for the offence of food adulteration.

The commission made the report based on a reference by the Union government in November for a comprehensive review of the criminal justice system.

RMC, FDA team raids fruit market, finds use of carbide to ripen fruits

Raipur, January 18: Food and Drugs Administration, Raipur Municipal Corporation and District Administration joint team conducted raid of Lalpur and Malviya Road Fruit Market, in a joint operation.
The action had been taken after doubts were raised over the ripening of fruits using carbide.
From Lalpur based fruit market around 2300 kg banana while from Malviya road fruit market 5500 Kg papaya and 80 Kg Mango was seized. These fruits have been ripened using carbide gas.

Based on Food Safety and Standards Authority of India (FSSAI) regulations the ripening of fruits using carbide has been banned.
According to Ashwani Dewangan, Assistant Commissioner, Food and Drugs administration such raids and action would be carried out further.

Green protocol for Attukal Pongala

Use of plastic to be restricted; Pink Patrol team to be deployed for security

The city Corporation and Shuchitwa Mission will come together to implement the green protocol at the Attukal Pongala festival, to be held from March 3 to 12.

The decision was taken at a meeting held on Tuesday to examine the arrangements being made at the Corporation level for the festival.

As part of the protocol, devotees who take part in the Pongala will be instructed to bring only steel glasses and plates, in order to limit the use of plastic at the venue. Directions were also given at the meeting to prevent the installation of flex boards in connection with the festival.

Groups and clubs extending voluntary help at the festival have been requested to cooperate with the protocol.

CCTV cameras

Pink Patrol will be deployed to ensure the safety of female devotees. Apart from this, around 3,500 police officers will be deputed in two shifts.

Further, CCTV cameras will be installed to prevent robbery during the festival. Directions were also issued at the meeting to various departments in order to ensure the smooth conduct of the festival.

The Food Safety Department was asked to ensure that disposable glasses and plates were not used for Annadaanam at the festival. A special squad will be arranged under the department for ensuring good quality food.

Instructions were also given for ensuring drinking water, the fixing of potholes on roads under the Corporation and the National Highway division, the cleaning of sewers, and the maintenance of street lights in the festival area.

The medical team will begin operation from March 5, in view of Kuthiyottam.

Fire extinguishers will be deployed at various spots around the festival venue, including the parking area.

FSSAI to play tough with direct selling companies

NEW DELHI: After packaged food industry and street food vendors, the food safety regulator is set to tighten the noose around direct selling companies and agents.

The Food Safety and Standards Authority of India (FSSAI) has issued draft guidelines proposing to make it mandatory for such companies to seek regulatory nod before launching or selling food products in India.

"It is necessary to ensure that direct selling food business operators have the mechanism to help consumers on issues related to safe and wholesome food," the draft guidelines say.

Direct selling food business operators will also need to update approvals on a quarterly basis, along with details and identities of the sales force. According to the draft guidelines, the direct selling food business operators would have to maintain proper records, either manually or electronically, of their business dealings, with complete details of their products, services, terms of contract, prices, income plan and details of direct selling agents among others. Companies will need to take undertakings of their agents and be liable to sampling and inspections by authorities.

The industry which includes players such as Amway, Avon, Herbalife and Oriflame is pegged at Rs 8,000 crore annually. The proposed guidelines also want direct selling food business operators to spell out clear mechanisms for consumer grievance redressal and product recalls. FSSAI has sought comments from stakeholders by February 2 on the draft guidelines.

In September last year, the ministry of consumer affairs had issued regulatory guidelines on direct selling, creating a distinction between legitimate direct selling and fraudulent schemes.

GUIDELINES FOR OPERATIONS OF DIRECT SELLING FBO's

Tax on junk food to boost organic, wellness products

MUMBAI: The government's consideration of a tax on junk foods is expected to boost the current consumption trends towards organic foods and health & wellness products, according to Arvind Mediratta, CEO & Managing Director of Metro Cash and Carry, India.

In a statement, Mediratta, said: "The health and wellness foods sector has been estimated to have a potential of Rs 33,000 crore in the Indian market, with a steady upwards growth rate over the last couple of years. With a large percentage of our population under the age of 30 years - many of them young professionals with busy work schedules - a healthier diet is the cornerstone of a wholesome and healthier lifestyle, with natural and organic foods becoming a key component. The growth of a middle class that increasingly enjoys a larger disposable income and has greater exposure to global standards of food safety and quality is another factor."

Reflecting such patterns of consumption in its business, Mediratta said the firm has seen a strong trend towards organic fresh and packaged foods amongst its customers. "We have also seen kiranas and small retailer customers expanding the breadth and depth of their assortment in the organic staples segment, catering to increasing consumer awareness and resulting in better penetration and distribution of organic foods in Tier 1 and Tier 2 cities," said Mediratta.

List of Certification Bodies -FSMS

Food Safety Management System Sl.No. Accreditation No. Name of the Certification Bodies Valid From Valid Upto 1 FSMS 001 Bureau Veritas Certification (India) Pvt. Ltd. 13 Feb 2007 12 Feb 2018 2 FSMS 002 Foodcert India Pvt. Ltd. 17 Aug 2007 16 Aug 2018 3 FSMS 003 TUV SUD South Asia Private Limited 16 Dec 2008 15 Apr 2020 4 FSMS 004 Tuv India Pvt. Ltd. 24 Mar 2009 22 Jun 2016 Accreditation Continues 5 FSMS 005 IRCLASS Systems and Solutions Private Limited (Operating certification services through its Division Indian Register Quality Systems) 25 Jun 2009 24 Jun 2016 Accreditation Continues 6 FSMS 006 INDOCERT 18 Jan 2010 17 Jan 2017 7 FSMS 007 SGS India Pvt. Ltd. 01 Apr 2010 31 Mar 2017 8 FSMS 008 DNV GL Business Assurance India Pvt. Ltd. 21 Dec 2010 20 Dec 2017 9 FSMS 009 OneCert Asia Agri Certification (P) Ltd. 20 Jun 2011 19 Sep 2018 10 FSMS 010 Intertek India Pvt. Ltd. 09 Dec 2011 08 Dec 2018 11 FSMS 011 Vexil Business Process Services Pvt. Ltd. 22 Jun 2012 21 Dec 2019 12 FSMS 013 BSI Group India Pvt Ltd. 18 Oct 2013 17 Oct 2016 13 FSMS 014 MS Certification Services Pvt. Ltd. 28 Mar 2014 27 Mar 2017 14 FSMS 015 KBS Certification Services Pvt. Ltd. Accreditation Voluntarily Suspended w.e.f. 9 April 2016 19 May 2014 18 May 2017