Feb 26, 2019
Chandigarh: Booze quality to be checked
CHANDIGARH: The city will start checking quality of liquor which need to meet food safety standards as a part of the Food Safety and Standards Authority of India (FSSAI) initiative from April 1.
“Before there is enforcement, we will be generating awareness and inform the microbrewers about what all is required as standards,” said Sukhwinder Singh, designed officer, FSSAI, Chandigarh.
The standards shall be applicable to distilled alcoholic beverage (brandy, country liquor, gin, rum, vodka and whisky, liqueur), wines and beer. One of the challenging standards includes limiting the amount of yeast in beer, as this is commonly used as fermenting agent in breweries.
The emphasis will be on labelling which must be clear and legible. “The liquors’ labelling should not have any nutritional information, no health claim, restriction on words ‘non-intoxicating’ or words implying similar meaning on label of beverage containing more than 0.5 per cent alcohol by volume,” mentions the notification from the FSSAI.
Also, the alcoholic beverage except wine that contains less that 10% alcohol needs to mention the date, month and year of expiry. The food safety standards must be met where there is labelling of matured liquor.
There labelling of the alcohol needs to mention various contents and their permissible limit. This includes ethyl alcohol, cadmium, copper, lead and mercury in these beverages. The bottle or package must be labelled non-vegetarian if egg white is used as a clarifying agent or any other processing aid of animal origin is used in wine. “Presently, we have yet to receive any formal letter from the centre. Once we are informed, we shall plan various meetings on awareness with the liquor manufacturers and breweries,” said Sukhwinder.
Erring FBO, manufacturers fined Rs 2.65 lakh
The Court of Adjudicating Officer (Additional Deputy Commissioner) Srinagar imposed a fine of Rs 265000 on 11 Food Business Operators (FBO) for manufacturing/selling substandard and misbranding food articles.
In addition 1500 litres of Mustard oil Vinayka brand has been ordered to be destroyed properly as the same was seized and found substandard after analysis.
The complaints against these Food business operators were filed by Food Safety Oficers after receiving sanction from Assistant Commissioner Food Safety Srinagar under over all supervision of Commissioner Food Safety J&K.
The food business operators have been warned to desist from the malpractice of Food Adulteration, otherwise stern action under Food Safety and standard Act shall be initiated against them.
Oil Usage Record To Be Maintained By Restaurants Says FSSAI
Oil Usage Record To Be Maintained By Restaurants Says FSSAI
The Food Safety and Standards Authority of India (FSSAI) has updated the food business operators (FBO) to maintain a record of oil and its disposal going forward. According to a report by the Asian Age, this record keeping is meant for eateries using more than 50 litres of oil on a daily basis. The action is being taken by the food regulator to put a stop to the consumption of frying fats or the total polar compounds which are formed while frying
Record Of Cooking Oil
The apex food regulator, FSSAI along with the Food and Drug Administration (FDA) have also told the eateries not to use one batch of oil more than three times. The restriction has been levied as 25 percent of total polar compound can harm the health of the consumers. “This rule will apply to all eateries and restaurants using more than 50 litres of oil per day. The rule has been brought into effect as per Section 16 (5) of the Food Safety and Standards Act, 2006,” said Chandrakant Pawar, FDA joint commissioner reports Asian Age.
These new changes regarding cooking oil has been sent to the FDA departments across the country so that it comes to effect by the 1st of March. The FSSAI would also be conducting inspections post this date to check whether or not the rule is being followed by the eateries. A proper record chart has to be maintained on a daily basis by the restaurants on oil usage.
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