Nov 15, 2019
When food safety checks throw up unpalatable truths
24% of total statutory samples taken by Food Safety Department in district over past six months found to be unsafe, substandard or misbranded
Of the total statutory samples taken by the Food Safety Department in Ernakulam over the past six months, 24% was found to be either unsafe or substandard, or misbranded.
The findings revealed the growing need for better enforcement of rules by authorities and improved vigil among consumers to ensure safe, healthy and sustainable food in the district.
Rectification notices
Interestingly, about 41% of the food outlets inspected since April 1 were issued rectification notices after the Department officials found violations of the provisions prescribed by the Food Safety and Standards Authority of India (FSSAI). Of the 1,681 establishments inspected, 681 were issued notices. Sixty-three of the 260 samples taken for examination were found to be unsafe or substandard for consumption or misbranded.
The Department had slapped a penalty of ₹8.08 lakh on food business operators in the district while the fine imposed by the Revenue Divisional Officer (Adjudicating officer) was ₹4.2 lakh. It had initiated prosecution measures against 36 operators since April. The use of synthetic colours in various food items was found in the samples taken for examination during routine inspection.
Synthetic colour
“The addition of synthetic food colour in prepared food was noticed in the inspections conducted by the food safety officers across the 14 Assembly constituencies in Ernakulam. The department has asked the food business operators to avoid the use of synthetic colour and monosodium glutamate (MSG),” said Jacob Thomas, Assistant Commissioner of Food Safety, Ernakulam.
Even though the FSSAI has listed out the permitted colours, most food business operators fail to comply with it, fearing that consumers may not buy food items for lack of visual appearance. Many cooks appointed by the operators remain ignorant of the guidelines issued by the food safety authority and often use non-permitted colours or mix permitted and non-permitted colours, according to the officials.
“Take the case of sugar-based confections such as kesari or laddoo that come out in various colours. We have certain sensory traits that look out for particular colour and smell in various foods. The colour chosen has an impact on our perception of the food,” said V.N. Sivasankara Pillai, former director of the School of Environmental Studies at the Cochin University of Science and Technology (Cusat).
Urging consumers to take time out and read the names of ingredients mentioned on packed food items, Mr. Pillai said there would at least be five synthetic chemicals added in preserved foods. “While chemicals are used in such cases, materials like cassava starch and dyes are used to enhance the colour of turmeric powder sold in the market. Care should be taken while giving such adulterated products, especially to children,” he said.
Food poisoning
Stating that at least three to four children visited him a week with symptoms of food contamination, S. Sachidananda Kamath, former president of the Indian Academy of Peadiatricians, said it could have been caused either by the consumption of sweets or from food consumed from eateries.
“Food poisoning occurs owing to various factors like use of contaminated water, poor quality of oil, etc. The lack of proper hygiene in storage of meat and vegetables may also trigger the problem. The main symptoms include vomiting, stomach cramps and abdominal pain,” he said.
Urging parents to ensure that children ate food only from eateries that maintained proper hygiene and health standards, Dr. Kamath said care should be taken to use only clean and dry plates and cutlery. “The management of the eateries must also ensure that the staff always wash their hands. The overall hygiene of the employees must be given top priority,” he said.
On why the Corporation’s Health wing was not publishing the list of food business operators that violated food safety standards, Health Standing Committee chairperson Pratibha Ansari said the civic body was yet to take such an initiative. “But our health inspectors continue to make routine inspections to ensure the prescribed standards,” she said.
Creating awareness
Responding to food safety concerns, G. Jayapal, General Secretary of Kerala Hotel and Restaurant Association, said the FSSAI had given its nod for the use of permitted colours in food items at prescribed limits. “However, we have requested our members not to use synthetic colours or additives. It’s a misconception that use of such materials will enhance the taste of dishes served to customers. The lack of skilled workers may often result in the use of colours. We have now launched a major programme to create awareness and educate stakeholders,” he said.
Mr. Jayapal said the association had launched a training programme for workers employed in hotels and restaurants across the State. “Each class will have 40 persons. Experts will train them on how to abide by the rules and regulations prescribed by the FSSAI. A certificate will be issued to each participant after successful completion of the programme, which will also test their knowledge levels on various aspects related to food safety,” he said.
Misbranding
Food safety officials pointed out that misbranding of food items remained another major concern. Inspections found that such products lacked details regarding ingredients, batch number, lot number, date of manufacturing and date of expiry.
Complaints about misbranding were found mainly in packets of toor dal, drinking water, cake, rusk, double-toned milk, cashew nut, blended vegetable oil, etc. As per the FSSAI, anyone who either by themselves or through any other person on their behalf manufactures for sale, store or sells or distributes or imports any food article for human consumption, which is misbranded, will be liable to a penalty of up to ₹3 lakh. The adjudicating officer is eligible to issue a direction to a person found guilty of an offence under this section for taking corrective action to rectify mistakes or such articles of food would be destroyed. If a person or a company is selling food articles of substandard quality, the food business operator may be charged an amount up to ₹5 lakh.
It’s official, no more junk food in Karnataka schools
BENGALURU: The state government on Thursday issued directions to the principal secretary of the Primary and Secondary Education Department to follow the draft notification issued by the Centre, banning the sale of junk food in and around schools.
In a letter, Education Minister Suresh Kumar said the department should follow the Ministry of Health and Family Welfare and Food Safety and Standards Authority of India’s draft notification, under which carbonated drinks, chips, processed juice packets, pizzas, samosas, etc, should not be sold in and near schools. “Rules must be framed based on this and implemented strictly all over Karnataka,” Kumar wrote.
Meanwhile, shopkeepers around schools feel their livelihood will be threatened. Schools, however, said they have already been following the rule and do not allow junk food on campus. Jose MJ, principal of Indraprastha Vidyalaya, said, “We don’t encourage junk food at our school, but we have many shops outside the school. We have seen kids munching on fried food, but as it is outside school premises, we have no control. Meanwhile, officials of FSSAI in Karnataka feel that this move will curb drug use.
“There were many incidents where drugs were supplied to students from shops near schools. This will save students from such traps,” said a senior FFSAI official.
State may ban sale of junk food in and around schools
Bengaluru:
Noodles, pizzas, French fries, burgers, chips, samosas and gulab jamuns will be among a range of junk food items whose sale is likely to be banned within 50 metres of and on the premises of schools across Karnataka.
On Thursday, primary and secondary education minister S Suresh Kumar issued a directive to the department’s principal secretary to frame rules for implementation of the junk food ban. Citing the draft Food Safety and Standards (Safe Food and Healthy Diets for Schoolchildren) Regulations, 2019 issued on October 30 by the Union health and family welfare ministry, Kumar said the ban must be implemented in the state immediately. The minister said it should cover carbonated beverages, processed fruit juice packs and other such junk food.
He directed the education department to implement 10-point draft regulations laid out by the Union government for schools to ensure safe food and healthy diet in their premises. When pointed out they were only draft regulations and yet to be finalised after considering objections from the public, Suresh Kumar told TOI he was yet to go into details of the central notification and draft regulations.
The regulations state a school authority selling or catering school meals by itself on the school campus shall be registered as a ‘Food Business Operator’ from the authority concerned under provisions of the Food Safety and Standards Act 2006. The regulations mention that food business operators manufacturing items shall not advertise or offer free sale of such foods on the institution’s premises or within 50 metres of the campus. They also provide details on what students should eat sparingly, moderately, carefully and adequately.
The Karnataka Associated Management of Private Schools (KAMS) welcomed the move but said it would be difficult to implement. “We understand the minister’s intention. However, the police and health departments have failed in curtailing sale and usage of tobacco products in the vicinity of schools. How will they implement the junk food ban,” wondered D Shashi Kumar, general secretary, KAMS.
SR Umashankar, principal secretary, primary and secondary education, said he was yet to look into the letter.
'Healthy Shelf' for trans-fat-free food
Thiruvananthapuram: Soon, bakeries in the state capital will have a special shelf space dedicated to trans fat-free healthy sweet treats.
Kerala Commissionerate of Food Safety (KCFS) is gearing up to launch a 'Healthy Shelf' programme here as part of its effort to cut down trans fat consumption in the state.
Many leading city bakers have come forward to be part of the initiative and agreed to set up special shelves after Christmas.
An official said that they had selected five bakeries for the pilot programme, including Azad Bakery, St Michael's Bakery and MRA.
"We have formed a panel of experts to draw up special healthy recipes to assist the food business operators," he said.
"The healthy shelf will have interesting items made of locally available healthy raw materials. The plan is to introduce products with low salt, low sugar, low-fat treats."
The official said that the filling of the items would be healthy and jaggery would replace sugar and protein-rich items would substitute unhealthy fillings.
"We are also planning to organise a cookery contest at colleges to come up with more recipes," said the official.
To curb the usage of trans fat, the Commissionerate had collected around 104 samples of oil and fat from across the state, out of which almost 29 per cent had trans fat level beyond the permitted 5 per cent.
The Food Safety and Standards Authority of India (FSSAI) is targeting to bring down the usage of trans-fatty acid (TFA) content by 2 per cent by 2022.
Many European countries have set the maximum limit for TFA at 2 per cent of the total fat content in oils and fats.
The World Health Organisation has urged governments to eliminate the use of trans fats from global food supplies by 2023.
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