ஜூஸ் கடைகளை கண்காணிக்க உத்தரவு

ஜூஸ் கடைகளை கண்காணிக்குமாறு அலுவலர்களுக்கு உணவு பாதுகாப்புத் துறை உத்தரவிட்டுள்ளது.

தமிழகத்தில் வெயிலின் தாக்கம் நாளுக்கு நாள் அதிகரித்து வருகிறது. வெயிலின் தாக்கத்தில் இருந்து பொதுமக்கள் தங்களை பாதுகாத்துக் கொள்ள கூழ், தர்பூசணி, இளநீர், மோர், கரும்பு ஜூஸ், குளிர்பானங்களை வாங்கி பருகி வருகின்றனர். இதனால், சென்னை மாநகர் முழுவதும் ஜூஸ் விற்பனை செய்யும் கடைகளின் எண்ணிக்கை அதிகரித்து வருகிறது.

இந்நிலையில், ஜூஸ் கடைகளை கண்காணிக்க அலுவலர்களுக்கு உணவு பாதுகாப்புத் துறை உத்தரவிட்டுள்ளது. இதுதொடர்பாக, உணவு பாதுகாப்புத் துறை அதிகாரிகள் கூறியதாவது:பழச்சாறு தயாரிக்கும் கடைகளில் பழங்களை சூரிய ஒளி, வெப்பம் படாதவாறு குளிர் பெட்டி அல்லது குளிர்சாதனப் பெட்டிகளில் வைத்திருக்க வேண்டும். பழச்சாறு, குளிர்பானங்களில் பயன்படுத்தப்படும் நிறமூட்டிகள் தரமானதாக இருக்க வேண்டும்.

அழுகிய நிலையில் உள்ள பழங்களை பயன்படுத்தக் கூடாது. சர்பத்மற்றும் குளிர்பானங்களில் அங்கீகரிக்கப்படாத நீலம், ஊதா நிறங்களை சேர்க்கக் கூடாது என்பது உட்படபல்வேறு உத்தரவுகள் பிறப்பிக்கப்பட்டுள்ளன. உணவு பாதுகாப்பு அலுவலர்கள் இவற்றைக் கண்காணிக்க அறிவுறுத்தப்பட்டுள்ளது.

DINAKARAN NEWS

DINAKARAN NEWS

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Capital’s Butcher:The Bitter Truth and A Call For Redressal.

Despite being the capital city of Nagaland, there has always been an overwhelming sense of anxiety and disappointment on the purchase of butchered meat within the vicinity of Kohima municipality. Unlike other communities in India, these butchered items are the basic essentials and civic needs of the people of Nagaland. From the point of celebration of myriad events to the daily household dinner table, it would be hard to imagine a meal without a non-vegetarian item.But unregulated prices of the pork and the beef meat, and the tampering of the weighing machine, both analogue and digital, by the local butchers are so disappointing and disgraceful.There are instances where two butcher shop lying adjacent to each other charges different prices for the same product. Unlike other municipal district within the state where every part of the meat is assigned different prices, the capital city of Kohima seems to be the only municipality where not only the prices are unregulated but every part of the meat is priced the same. Be it loin, trotters, innards, head or skin, the citizens are made to pay the same price. The beef section is the most disappointing and annoying of all where the usual conversation starts with, ‘kon tu hardy lobo?’ Customers are made to choose from a pool of well-cleaned- off- detached bones without a shred of meat on it weighing at least half the weight of the purchased meat. Aren’t bones supposed to be sold attached to the meat in its original state?‘Being disappointed of buying meat’ is a phrase unheard of anywhere else except in the capital city of Kohima. And yet, the authorities pay no heed to the citizens concern.

While the prices are unregulated, the tampering of the weighing machine by the local butchers is rampant which aggravates the matter. Imagine the disappointment of being slapped on one side of the cheek and before the pain is abated, the other side of the cheek is slapped even harder. Such an act is simply but a robbery taking place on a broad day light under the very nose of the authorities concerned. It is a blatant disregard to a number of penal laws as well as other bye-laws that governs such activities. And yet the authorities give an indifferent shrug to these illegal activities having full knowledge of it. Furthermore, almost 80% of the butcher shops are in a very unhygienic, dilapidated and deplorable condition showing no sign of improvement over the years. Besides, there are instances where stale meat are often jumbled with the fresh meat and sold to the customers.There are many aggrieved but silent citizens who have been a victim to such heinous act of the butchers.One cannot imagine the amount of damage it would do to one’s health on consumption. These butchers have been on the loose for far too long that they don’t seemto be deterred by any punitive measures. Being the capital and the only district chosen under the smart city mission to act as a role model of development for other districts, Kohima Municipality should at least set some hygienic norms and standards so that the remaining districts might inculcate and adhere to it.

Bringing dhaba food from highway to city

HIGHLIGHTS

Around 80% of the top 100 Quick Service Restaurants (QSR) chains of the world hail from the US while India which is 4 times US in terms of population has no brand to boast of being anywhere close to the Top 100 QSR chains.

Hi-Tec City: Around 80% of the top 100 Quick Service Restaurants (QSR) chains of the world hail from the US while India which is 4 times US in terms of population has no brand to boast of being anywhere close to the Top 100 QSR chains.

Indian outlet owners don't want to set scalable processes and they cut corners in hygiene to make some quick bucks and have no control on raw material sourcing. They also largely do not follow the standards set by Food Safety and Standards Authority of India.

Norfest, a city-based startup, wants to change it all. It has come up with a QSR chain to bring the flavours and cuisines of the north Indian dhaba food from the highway to Hyderabad.

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"With McDonald's having around 35,000 outlets across the world and around 400 in India, I haven't seen any Indian food outlet chain growing in India. We see McDonald's and another couple of American outlets in every mall here. So, the concept is to bring the Dhaba Food from highways to cities, club it with cafe culture and create Fusion Dhaba," said Prateek Kumar, Founder & CEO, Norfest.

"It had always been in the background to solve some global problem with a scalable model and solution. We were sector agnostic and could have been any industry. Each one of us individually was trying separate ventures before we clubbed together for our common interest in food and beverages. As we went through various industries scouting for problems and solutions food came out to be the top most priority for us.

Hence, we decided to create a highly organised, hygiene-focussed affordable premium scalable QSR chain which would be present in major clusters of India via its three formats and hybrid channel basis such that majority Indians may have access to hygienic food," added Prateek sharing his idea to start this modern chain of Dhaba.

Prateek who was already working in Hyderabad with a leading private banking institution was coming out of its bifurcation mode and poised for high growth. The time was appropriate for them to start with and hence the other co-founders (Arjun and Nikhil) relocated from Delhi to work full-time in the venture and registered the partnership firm in October 2015 with the first outlet coming live in April 2016 in SLN Terminus, Gachibowli. It started with a team of one founder and two co-founders along with five kitchen operations team. Now, they have 60 employees in total including a group head chef and a group general manager.

Currently, they have 6 outlets across Hyderabad in Gachibowli, Hi-Tec City, Madhapur, Punjagutta, Dilsukhnagar, and Chandanagar and are planning to make it 25 by the end of 2020 and are in talking terms to start their outlet's chain in Chennai, Bangalore, and Delhi by the end of May 2019. Their aim is to set 200 to 300 outlets in India by the end of 2025 and to be in top 100 QSR chains of the world.

They operate in three formats Dark Kitchen Model, Service Outlets and 60-80 seater restaurants and currently serve 1,500 customers daily across Hyderabad. They were a part of the Startup Leadership Program (SLP) batch of 2018-19 and are recognised as a startup by the Department of Industrial Policy and Promotion (DIPP) and Government of India (GOI) since 2018.