Feb 9, 2019
Clean street food hubs in Kerala soon
Bid to raise hygiene standards, preserve culinary heritage.
The first ‘Clean Street Food Hub’ was set up near Kankaria Lake in Ahmedabad and the FSSAI awarded it a certificate recognising it as India’s first hub. (Representational image)
THIRUVANANTHAPURAM: You will soon be able to taste the rich culinary treasures of the state not in five-star hotels, but at street corners. No need to worry about quality, for they will offer you food at its hygienic best.
The Kerala Commissionerate of Food Safety (KCFS) is gearing up to implement the ‘Clean Street Food Hub’ — an ambitious initiative of the Food Safety and Standards Authority of India (FSSAI) to revolutionise street food. The commissionerate has tied up with the District Tourism Promotion Councils of all 14 districts in the state for finding suitable vending zones for setting up the hub.
The initiative aims at preserving the rich culinary heritage of each state. The first ‘Clean Street Food Hub’ was set up near Kankaria Lake in Ahmedabad and the FSSAI awarded it a certificate recognising it as India’s first hub.
A 10-member team from FSSAI will soon visit the state to inspect the locations identified by the commissionerate for setting up the zone.
“FSSAI will approve our project only if we meet all the prerequisite set by them. But it’s impossible to set up a hub on the lines of the one in Ahmedabad. Our culture and geography are different and they have agreed to customise the prerequisite as per the condition of our state. Identifying a cluster of vendors and the street would be a challenge for us. But it’s possible and around four DTPCs have come up with the location,” said the official.
The initiative is meant to raise hygiene standards and preserve the culinary heritage of the state giving it a global appeal. Indore and Surat are the other places which have implemented the initiative and Goa will do it soon, the official said.
“Everybody likes street food and people are hesitant because of the poor hygiene standards. The tourism industry will benefit from the scheme and hence the department is positive about it. If they have a suitable location for the hub at a prime tourism destination, they can use it for the project,” said the official.
FBOs using edible oils for frying > 50 ltrs per day required to maintain records as per FSSAI orders March 3 onward
FBOs using edible oils for frying > 50 ltrs per day required to maintain records as per FSSAI orders March 3 onward
New Delhi, Feb 8 (KNN) Food Business Operators (FBOs) whose consumption of edible oils for frying is more than 50 litres per day are required to maintain the records as per the Food Safety and Standard Authority of India's (FSSAI's) notification.
The record should contain information that includes name of the oil, quantity of oil taken for frying, quantity of oil discarded at the end of the day, date and mode of disposal of used cooking oil and discarded oil collected by authorized agency.
In this regard, FSSAI issued a notification to ensure that such used cooking oil is neither directly used in the food preparation nor re-enter food chain.
The FSSAI said “All FBOs whose consumption of edible oils for frying is more than 50 litres per day shall maintain the given records and dispose used cooking oil to agencies authorized by the FSSAI or Commissioner of Food Safety of States/UTs from time to time.”
Further, it added that the cooking oil having developed Total Polar Compounds (TPCs) of more than 25% shall not be topped up with fresh oil.
In view of the above, FSSAI said “Food safety commissioners of all States/ UTs are directed to initiate enforcement of the requirements with effect from March 3, 2019.”
Repeated frying of oil leads to changes in physiochemical, nutritional and sensory properties of edible oil. During frying TPCs are formed in the oil which have adverse effects on health.
In this regard, Food authority has notified Food Safety and Standards (Licensing and Registration) First Amendment Regulation, 2017 on October 24, 2017 which prescribes the limit for TPCs to be maximum 25% beyond which the vegetable oil is not suitable for use.
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