Bengal sweet shop owners seek PM Modi’s intervention to roll back FSSAI directive

The latest FSSAI directive makes it mandatory for sweets shops to declare the ‘best before date’ of non-packaged or loose sweets.

Authorities of the sweet manufacturers’ association said that the directive could spell doom on small and medium sweet shops in urban areas and towns

Sweet shops owners in West Bengal, a state that is known for its traditional sweet treats, has sought the intervention of Prime Minister Narendra Modi and chief minister Mamata Banerjee to roll back the latest directive of the Food Safety and Standards Authority of India (FSSAI) that makes it mandatory for sweets shops to declare the ‘best before date’ of non-packaged or loose sweets.

The food safety regulator, in a letter dated 25 September to the commissioner of food safety of all states and Union Territories, said, “...In the public interest and to ensure food safety, it has been decided that in case of non-packaged/loose sweets, the container/tray holding sweets at the outlet for sale should display the ‘Best Before Date’ of the product mandatorily with effect from October 1, 2020.”

Authorities of the sweet manufacturers’ association said that this could spell doom on the small and medium sweet shops in urban areas and towns, which form the bulk of the Rs 2,000 crore sweets industry in Bengal.

“While a small-time shop manufactures around 20-30 varieties of sweets every day, for a big shop this can go up to 100 varieties. Imagine keeping a tab on each and every tray and noting down the time and mentioning the best before date on each tray. The industry is already facing a shortage of labour. Also, you need a literate person who can maintain the log. Not all labour in a sweetshop can do that. We would need to employ another person or two for this. This could spell doom,” said Asis Pal, joint secretary of the All West Bengal Sweet Manufacturers’ Association, who has been in the business for more than four decades and has two shops in a district.

Bengali sweets, most of which are primarily made of milk and chhena, are not just popular in the state but are also famous across India. According to the association, there are around 1.5 lakh sweets manufacturers and shops in Bengal.

“We are ready to abide by laws. But it has to have some practicality. This new directive may suit big brands and traders but would be disastrous for the small and medium traders,” said D Das, who owns a popular confectionary and is a member of the association.

The letter also said that the food business operators (FBOs) might also display the date of manufacturing, adding that “it is not mandatory”. The food regulator said that the decision was based on various complaints about the quality and adulteration of sweets, mostly during the festive season.

We have already written to the Prime Minister, the chief minister and Union MSME minister Nitin Gadkari seeking their intervention. We are also trying to meet the chief minister. The new directive would spell doom on us,” said Pal.

PIL challenging directions of FSSAI

Hyderabad: A two-judge panel of the Telangana High Court consisting of the Chief Justice Raghvendra Singh Chauhan and Justice B Vijaysen Reddy on Monday directed the petitioner Nalin Venkat Kishore Kumar to file his reply in a PIL filed challenging the directions issued by the Food Safety and Standards Authority of India (FSSAI). 

As reported earlier, the petitioner filed a PIL in lieu of directions of FSSAI for the use of ethephon in liquid form and in powder form in ethephon sachets for post-harvest fruit ripening. This the petitioner complained was ultra vires to the Food Safety Act. 

He sought directions to both FSSAI and the State government to take the help of police to prevent the sale distribution and use of imported or domestically manufactured ethephon sachets for fruit ripening purposes. 

He complained that the use of the sachets was not only illegal but also hazardous for the health of the general public. The Central government has filed a counter in the PIL. The panel will continue to hear the matter on 14 October granting time to the petitioner to respond.

Notice to 109 tea units for quality violations

 

 

 

Businesses to display 'best before date' of loose sweets from Oct 1: FSSAI

Next week onward when you walk into a sweet shop, you would immediately know which of the items are to be picked up for your family and friends – the trays in the showcase will carry the “Best-Before” date. 

The Food Safety and Standards Authority of India on Friday came up with an order making it mandatory for all sweet shop owners to display the Best Before Date depending on the local weather conditions. This will come into effect from October 1.

It has been decided that in case of non-packaged or loose sweets, the container (tray) holding sweets at the outlet for sale should display the “Best Before Date” of the product mandatorily, the FSSAI said in the order.

Almost all packaged food products now carry such a date informing the consumers if it’s alright to purchase the items.

Besides the Best Before the date, the sweet business owners can also display the date of manufacturing, but that would be voluntary and non-binding,

The order comes weeks before Dussehra and Diwali festivities when demand for the sweetmeat rises sharply.

While the date would have to be determined by keeping the nature of the product and local conditions in mind, according to a guidance note prepared by the FSSAI on traditional milk products the Bengali sweets and those made out of milk should be be consumed within two days whereas laddoo and khoya sweets can be consumed within four days of making. 

The sweets made of ghee and dry fruits have a shelf life of a week.The food regulator has also asked the manufacturers of edible oils not to blend any other vegetable oil with mustard oil to keep its purity intact.

“From Oct 1, no manufacturing of blended edible vegetable oil with mustard oil as an ingredient shall be allowed,” the FSSAI said in another order.

While earlier an admixture of two vegetable oils in which one component has to be a minimum of 20% by weight was allowed, the government decided to prohibit such blending in the case of mustard oil for domestic consumption in the public interest, the FSSAI said.

No sale of sweets without 'best before' label from Oct 1; manufacturing date not mandatory: FSSAI

The food business operators (FBOs) might also display the date of manufacturing, it said, adding that 'it is not mandatory however'.

NEW DELHI: Food regulator FSSAI has made it mandatory for food business operators to display 'best before date' of non-packaged sweets. The regulation will come into effect starting October 1 as part of efforts of FSSAI to ensure safety.
In a letter to the commissioner of food safety of all states and Union Territories, FSSAI said, "...In the public interest and to ensure food safety, it has been decided that in case of non-packaged/ loose sweets, the container/tray holding sweets at the outlet for sale should display the 'Best Before Date' of the product mandatorily with effect from October 1, 2020."
The food business operators (FBOs) might also display the date of manufacturing, it said, adding that 'it is not mandatory however'.
"The FBOs shall decide and display the 'Best Before Date' of sweets depending on the nature of the products and the local conditions," the Food Safety and Standards Authority of India (FSSAI) said in the letter dated September 25.
An indicative list of shelf life of various types of sweets is available on the FSSAI website.
All FBOs dealing in sweets must comply with these directions, the FSSAI said, adding that food safety commissioners should ensure compliance.
Complaints about the quality and adulteration of sweets are most common during festive season. Complaints are filed maximum on adulteration and poor quality of non-packed sweets. In view of this, the food regulator FSSAI took the decision.

 

Worried about safety and hygiene in hotels? Here’s how premium hotels step up focus on these seven safety protocols

The Coronavirus pandemic has transformed the way hotels and restaurants now serve their guests.

Social distancing and hand hygiene top the list of safety protocols for all premium hotels across the country. 

Worried about safety protocols being followed in hotels? Your next hotel stay does not have to be a nerve-wracking experience or one that drives up your tension and stress quotient! Indeed, the new normal requires guests and hotels to step up with new safety protocols. The Coronavirus pandemic has transformed the way hotels and restaurants now serve their guests. Safety is top priority and contactless hospitality services including contactless dining is here to stay. But is that enough to ensure a guest’s safety? Clearly that is just a tip of the iceberg. From installing sanitizer stations in key areas, mandating clutter-free kitchen spaces, using only disposable spoons for tasting to the finality of delivering food to your room in a safe and contactless manner, here’s a look at how India’s premium hotels are now wooing guests with new safety standards.

Hotels are rolling out different ways to enable contactless check ins for their guests. At Trident Hotels, a sanitised iPad with a stylus is used for in-room check-in experience. The iPad is then sanitised after every use.

Cleaning and Sanitization

Just as your kitchen at home is constantly cleaned and sanitized, all restaurants and hotels are stepping up with their kitchens too. Cleaning and sanitization is a key priority at all premium hotels and restaurants when it comes to high-touch surfaces such as elevator buttons, escalator handrails, restrooms.

Across all premium hotels, the frequency of cleaning as well as sanitization of high traffic guest areas and guest rooms are rigorously enforced, particularly rest rooms, gyms and spas.

Another notable safety measure is minimizing the number of times that their hotel team enters the guestrooms.

Temperature & Wellbeing Checks

Most premium hotels across the country conduct temperature checks of their staff and guests upon arrival.

Hand Hygiene & Social Distancing

Social distancing and hand hygiene top the list of safety protocols for all premium hotels across the country. The Hyatt hotels are placing reminders on hand washing techniques for their guests and providing sanitizing wipes and ensuring social distancing is recommended in the public areas including elevators. Meanwhile, the DoubleTree by Hilton Hotels are providing their guests with disinfecting stations that have wipes and hand sanitizers for their use.

Wearing Face Masks

All premium hotels clearly advocate that their guests and employees have to wear face masks when they are moving in the hotel’s indoor and outdoor areas.

Food Safety Protocols and Kitchen Spaces

Precautionary measures for food preparation are in place at most premium hotels, as are hygiene protocols.

As hotels and guests adjust to the new normal, kitchen spaces are being transformed for all practical purposes.

From freeing up extra areas to ensuring clutter-free floor areas to enhance mobility and social distancing, there are several aspects to revisit regarding kitchen spaces.

Working in cramped or small kitchens is no longer a safe option and the challenge is to ensure that the chefs and those who are engaged in preparing food are at a safe distance from those who are doing other tasks such as cleaning and sterilizing the plates, cutlery and so on.

At Trident Hotels, their website has detailed safety protocols for their kitchens and a strict adherence to safe distance norms is enforced through creating work zones within each section of the kitchen. This helps to prevent cross movement. Only disposable spoons are used for tasting food and chefs are encouraged to discard their caps in the designated bin after using it. All soiled chefs uniforms are deposited in the hotel’s Uniform room.

Contactless food delivery initiatives at premium hotels

At the DoubleTree by Hilton Hotels, biodegradable and disposable dishware and flatware are offered on request.

They also have a Grab & Go service, which pertains to pre-plated as well as individual portions in place of the conventional open breakfast and buffet service. For in-room dining, contactless deliveries are set to replace rolling cart food service delivery. Further, the Double Tree Hilton hotel website recommends to their guests to take complete advantage of their designated pick-up spots for contactless food delivery.

At the Hyatt Hotels, a ‘Knock and Go’ Room service ensures that all guests can find their room service orders are delivered at their door. A knock on the guest room and voila, the food order is delivered and notably, it is contactless.

Across the country, several new initiatives are being rolled out to ensure that guests at hotels are taken care of in sync with the best safety protocols.

The road ahead isn’t easy as hotels and restaurants are struggling with multiple challenges including winning customers back to their properties.

As people begin to adjust to the new normal, there is hope on the horizon as new rules of hospitality are being rewritten.

Other edible oil not to be blended with mustard oil as FSSAI cracks down on adulteration

The companies are currently allowed to mix 20 per cent other edible oil in mustard oil. However, after the new regulation comes into force from October 1, companies will be allowed to produce only pure mustard oil.

The Food Safety and Standards Authority of India (FSSAI) has taken a step towards ensuring purity of the mustard oil by clamping down on the blending of other edible oils with mustard oil.

This decision comes amid the hike in prices of mustard oil, giving rise to speculations that other edible oil could be blended with mustard oil. The government has given direction to the FSSAI to look into the matter. The companies are currently allowed to mix 20 per cent other edible oil in mustard oil. However, after the new regulation comes into force from October 1, companies will be allowed to produce only pure mustard oil.

The FSSAI had in August collected 4,500 samples of edible oils from across the country for quality testing. The move was aimed at curbing sale of adulterated cooking oil in the market. As many as 50 samples were collected from Delhi, Mumbai, Bengaluru, Chennai and Kolkata -- and six-eight samples each from cities and districts, other than the metros.

The regulator said it has decided to intensify crackdown on the sale of adulterated edible oil with a pan-India surveillance of edible oil, both for the branded and unbranded oil samples. The samples were drawn from hypermarkets/ supermarkets as well as retail and grocery stores. It also includes national and local brands.

Canteen owner fined Rs 1 lakh for storing substandard food

Jaisalmer: A court in Barmer imposed a penalty of Rs 1 lakh on a person who owns a canteen at MPT Nagana for storing sub-standard food. The complaint was registered in 2018. 

A food safety officer had found substandard curd at the canteen during an inspection on July 10, 2018. Later, on the complaint registered by the official, the court heard both sides. Additional district magistrate O P Vishnoi imposed a penalty of Rs 1 lakh on the canteen owner and ordered him to deposit the money in the state treasury.

The food safety officer submitted complaint under Section 151 of Food Safety and Standards Act 2006 against canteen owner Mathiraj, a resident of Tamil Nadu, Kuntal pal, a resident Badeyapur and Harshvardhan Purkarna, a resident of Rajajipuram.

Tea Board of India bans extra colour or additives

Fear of affecting the brand image of the Indian brew and causing health hazards brings about a welcome change

The Tea Board of India has directed tea producers and merchandisers to not add extra colour to any form of tea made in India and sold in domestic or international markets.

Tea Board secretary Rishikesh Rai said in the September 3 directive that according to the Food Safety & Standards Authority of India (FSSAI) regulations of 2011, tea should be free from any extraneous matter, added colours and harmful substances.

The Tea Marketing Control Order (TMCO) of 2003 also states that the tea should conform to FSSAI specifications.

“The Tea Board has come across instances in recent past where artificial colours are mixed with tea, instant tea and iced tea. As Indian teas from different places of the country have their own distinct quality and aroma, these have strong demand in international markets. Any addition of colour can affect the brand image of Indian teas and cause health hazards for tea drinkers,” said a source in the Tea Board.

That is why tea producers, packers and sellers have been asked to not mix artificial/ synthetic colour in tea, the source added.

In the directive, the board has also said any violation of guidelines could lead to suspension or cancellation of licenses issued to those who sell the brew in domestic and international markets.

Tea industry stakeholders have welcomed the initiative.

This is necessary to ensure that anyone drinking Indian teas, whether orthodox teas of Darjeeling and Assam or the CTC teas of Terai and the Dooars, enjoys natural flavours. Authentic brews will eventually help the industry to grow and improve its overseas markets,” said Bijoygopal Chakraborty, president, Confederation of Indian Small Tea Growers’ Association (Cista).

In recent times, this is the second such missive from the Tea Board aimed to protect the quality and uniqueness of Indian teas. Earlier, the Board had come up with specific announcements to prevent illegal selling of imported teas in the country and stop the re-export of such teas as Indian teas.

FSSAI bans sales, ads of junk foods in school canteens, within 50 metres of campus

The Food Safety and Standards (Safe Food and healthy diets for School Children) Regulations, 2020 in this regard has been notified now after consideration of stakeholders' comments, FSSAI said in a statement.

Sales and advertisements of junk foods in school canteens and within 50 metres around school campuses has been banned in order to promote safe and wholesome food for children, regulator FSSAI said on September 8.

The Food Safety and Standards (Safe Food and healthy diets for School Children) Regulations, 2020 in this regard has been notified now after consideration of stakeholders' comments, FSSAI said in a statement.

"Sufficient transition time will be given to all stakeholders before enforcing these regulations," the Food Safety and Standards Authority of India (FSSAI) said.

Meanwhile, FSSAI would direct State Food Authorities/Department of School Education to frame safe and balanced diets for children in school in accordance with the general guidance given in these regulations, it added.

As per the regulations, "Foods which are referred to as food products high in saturated fat or trans-fat or added sugar or sodium (HFSS) cannot be sold to school children in school canteens/mess premises/hostel kitchens or in an area within fifty meters from the school gate in any direction."

Also, food business operators (FBOs) manufacturing HFSS foods are "barred from advertising and marketing of such foods to children in school premises including through logos, brand names, posters, textbook covers etc. or in an area within fifty meters from the school gate in any direction."

The school authority should ensure that a board containing warning "Do not sell (including free sale or market or advertise) the food products high in saturated fat or trans-fat or added sugar or sodium within school premises or campus" in English or one Indian language, as applicable, is displayed prominently at the entrance gate or gates of the school.

Besides, a license will have to be obtained for selling or catering school meals by the school authority itself or FBOs contracted by the school authority. FBOs contracted by the state government for operation of Mid-day Meal Scheme will also have to get the license.

They have to comply with the requirements of sanitary and hygienic practices to the food service establishments as specified under schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, the FSSAI added.

FSSAI said schools should adopt a comprehensive program for promoting 'safe food and balanced diets' amongst school children, and to convert school campuses into 'Eat Right Campus' focusing on provision of safe and healthy food, local and seasonal food and developing practices amongst kids on food waste as per the specified benchmarks.

To promote consumption of a safe and balanced diet in the school as per the guidelines issued by the National Institute of Nutrition (NIN), the school authority should engage nutritionists, dietitians to assist in the preparation of menu for the children, periodically.

There should be regular inspection of premises to ensure that safe, balanced and hygienic food is served to students and a 'Health and Wellness Ambassador' or 'Health and Wellness Team' may be appointed as the nodal persons to monitor the availability of safe, balanced and hygienic food, it said.

The local public authorities, in addition to state food authority, should ensure compliance of these regulations. The regulation also provides for creation of a sub-committee by the State Level Advisory Committee for monitoring implementation of these regulations and to ensure availability of safe and wholesome food to school children."It is important that right eating habits should be ingrained in children right from early childhood. The importance of a healthy and balanced diet leads to development of cognitive ability in children and helps them learn better and grow healthy," FSSAI said. At the heart of these regulations is a fundamental idea to make it clear what is healthy for children and what is not, it added.

3.7 pc of over 1.06 lakh food samples analysed in 2018-19 found unsafe: FSSAI

There has been a 67 per cent increase in the number of cases where penalties were imposed to 12,727. A total amount of Rs 32.58 crore has been realised during 2018-19, up 23 per cent from previous year. There have been 701 convictions in criminal cases.

New Delhi: Food regulator FSSAI on Monday said that over 1.06 lakh food samples were analysed last fiscal, of which 3.7 per cent were found to be unsafeand 15.8 per cent sub-standard. 

The Food Safety and Standards Authority of India (FSSAI) reported 36 per cent rise in civil cases to 2,813 and 86 per cent increase in criminal cases to 18,550, it said in a statement. 

There has been a 67 per cent increase in the number of cases where penalties were imposed to 12,727. A total amount of Rs 32.58 crore has been realised during 2018-19, up 23 per cent from previous year. There have been 701 convictions in criminal cases. 

Register Now FSSAI released the data on enforcement efforts by states/UTs in the country. The released data includes samples analysed, non-conforming samples, cases launched, convictions and penalties by states/UTs during the year 2018-19 

"During the year 2018-19, a total of 1,06,459 samples were analysed. While 3.7 pc of these samples were found to be unsafe, 15.8 pc were found to be sub-standard and 9 pc samples had labelling defects," FSSAI said in a statement. 

There has been a 7 per cent increase in the number of samples analysed during 2018-19 as compared to 2017-18 and "25 per cent more samples were found non-conforming compared to the previous year", the regulator said, adding that this indicates there has been better targeting of enforcement efforts by states/UTs. 

"More rigorous enforcement by states is essential to build public trust in food," FSSAI CEO Pawan Agarwal said. 

He admitted that public trust has been eroded in recent times due to fake news, creating widespread perception of large-scale adulteration in the country. 

FSSAI is working with states and UTs, particularly with weaker ones in this regard, he added. 

"For this, FSSAI is increasing the capacity of state food laboratories and enabling use of private food labs for testing food samples. Enforcement efforts have to be better targeted and preceded by surveillance efforts to identify hotspots and problem areas," Agarwal said.

Uttar Pradesh, Gujarat, Kerala, Madhya Pradesh, Punjab, Tamil Nadu, Bihar, Jammu & Kashmir, Delhi and Chandigarh performed well, while states that have performed poorly include Chhattisgarh, Himachal Pradesh, Karnataka, Assam, Jharkhand, Odisha, Rajasthan, West Bengal, Telengana, and Uttarakhand. 

Many of the poorly performing states have not been able to put in place full-time officers for food safety and do not have proper food testing laboratories despite the food safety law coming into force over a decade ago, FSSAI said.

THSC Launches ‘Food Safety & Sanitization Module’

Tourism & Hospitality Skill Council (THSC) has announced the launch of “Food Safety and Sanitization” program that equips hoteliers and restauranteurs adapt to the new norms of food handling in the current times.

Through this program comprising of six extensive modules and assessments, food handlers can gain an adept knowledge on heightened measures of food and safety hygiene required at hotels and restaurants. A module wise assessment results in a certification, issued by Tourism & Hospitality Skill Council.

“The launch of this app is one of many significant steps in the direction of combating the situation & restrictions owing to the pandemic & creating a better awareness and preparedness to overcome health & safety concerns across our sector. The need of the hour is to inculcate and restore the trust, comfort, and confidence of our guest to continue to use our facilities, and the best possible way to do this is through skilling our people right. We at THSC would like to thank our Knowledge Partners Conrad Bangalore and BCIC who have put in their heart and soul to create such a wonderful & empowering program keeping in line with our vision and mission,” Rajan Bahadur, CEO, THSC, said.

Setting a new benchmark for the industry, Conrad Bengaluru, Exclusive Knowledge Partner to Skill India for this program, has paved the path with an Online Certificate Program in Food Safety & Sanitization on the guidelines of FSSAI for businesses during Covid-19 pandemic.

“I am humbled to be a part of this initiative and to be able to contribute to the growth and wellbeing of the industry. With two decades of experience as a hospitality professional, I have had firsthand exposure to the criticality of appropriate food handling and the nuances that it brings along with it,” Srijan Vadhera, GM, Conrad Bengaluru and Chairman – Tourism, Hospitality & Facility Expert Committee (Karnataka), Bangalore Chamber of Industry & Commerce (BCIC), said. And added that more than ever before, we need to understand the responsibility we carry when we serve millions of guests at our restaurants and hotels.

Speaking on the occasion, TR Parasuraman, Whole Time Director of Toyota Industries Engines and President, Bangalore Chamber of Industry & Commerce said that this is the first time that THSC and BCIC have brought synergies of working together.

“Intended for upskilling the knowledge of food handlers, this is a unique program that offers a certified course, absolutely free of cost amidst a pandemic,” Parasuraman added.

Offering a range of employment linked learning of vocational skills, the 6-hour online course will be offered over Android App powered by Learnet Skills Limited.

THSC is an Industry Body under the aegis of Ministry of Skill Development & Entrepreneurship (MSDE) and National Skill Development Corporation (NSDC).

9 Important Facts about Trans Fats or Trans Fatty Acids (TFAs)

The Government will soon finalise a proposed regulation limit of Trans Fatty Acids (TFAs) or trans fats in food products because their higher consumption may put people at a fatal risk of COVID-19. Let us have a look at some important facts related to Trans Fats or Trans Fatty Acids (TFAs).

Trans Fats

Trans fats or trans-fatty acids are a form of unsaturated fats. They come in both natural and artificial forms. 

According to the chief executive officer at the Food Safety and Standards Authority of India (FSSAI) Arun Singhal, "Higher content of Trans fats in food is a potential cause of heart ailments and stroke. In fact, comorbid medical conditions like the heart are a major risk factor for COVID-19. It has been seen that most of the patients who died due to COVID-19 in India had comorbid conditions. We have decided to expedite a proposed trans-fat limiting regulation as this is often needed of the hour during the pandemic."

Due to COVID-19, over 55000 persons in India have succumbed to and of which the majority of the people suffered from one or the other comorbid conditions like heartailments, stroke, diabetes, hypertension, kidney diseases, etc.

About a proposed draft

In September 2019, India's apex food regulator proposed a draft to limit trans fats in food products not more than 2% through an amendment in the Food Safety and Standards ((Prohibition and Restriction on Sales) Regulations.

According to the World Health Organization (WHO), trans-fatty acids that are produced industrially are contained in hardened vegetable fats like margarine and ghee, also in snack food, baked foods, and fried foods. These foods are used by manufacturers in large quantities due to the longer shelf life than other fats. 

Do you know that currently, India accounts for the largest number of deaths that are caused due to trans-fatty acids in the world annually? It is estimated that between 60,000 to 75,000 people die because of these trans fats. 

In 2018, India made a public commitment to get rid of TFA from its food systems by 2022. Therefore, in 2019, the country has created a draft regulation but no concrete legislative action has been taken. Let us have a look at some facts about Trans-fatty acids (TFAs) or trans fats.

9 Facts about Trans- Fatty Acids or Trans Fats

1. Trans fat is double trouble for the health of the heart. It increases bad cholesterol and lowers good cholesterol in the body. 

2. Trans fats are a type of dietary fat. Of all the fats it is the worst for health. In the diet, too much trans fat increases the risk of heart diseases and other health problems.

3. Artificial trans fats are created when hydrogen is added to unsaturated liquid vegetable oils to make them more solid. Food manufacturers use partially hydrogenated oils (PHOs) to improve the texture, shelf life, and flavour of food. Of this type of trans fat, PHOs are the main source in the United States, according to the FDA.

4. Artificial trans fats are found in fried foods, commercial baked goods, processed foods, etc. and naturally formed trans fats are found in small quantities in meat, milk, and milk products.

5. Cutting trans fats may extend life. According to the previous study published in the January 2016 issue of the Journal of Health Economics, in New York trans fat ban is also tied to an estimated 4.5% decrease in mortality rates from cardiovascular disease or 13 fewer such deaths per 100,000 people per year.

6. In 1902, PHOs were discovered by scientist Wilhelm Normann. For several years, it was thought that eating shortening or margarine made from PHOs was preferable to butter as they didn't contain saturated fat. Around the 1980s researchers started uncovering the health hazards that come from consuming PHOs. 

7. Trans fats nutritional information: According to the FDA, eat less trans fats as possible. Consuming trans fats can lead to severe health diseases. If in a food "0 grams of trans fats" is listed on the label but still contains less than 0.5 grams of trans fat per serving. If a food contains partially hydrogenated oils then it contains trans fats. Check the nutritional value of food.

8. According to the eight-year trial of almost 49,000 women that is Women’s Health Initiative (WHI) Dietary Modification Trial, found that a low-fat diet had no effect on breast cancer, heart disease, colorectal cancer, or weight. 

9. Alternative names of trans fats are partially hydrogenated oils (PHOs); Cholesterol - trans fats; Hyperlipidemia - trans fats; Atherosclerosis - trans fat; Hardening of the arteries - trans fat; Hypercholesterolemia - trans fat; Coronary artery disease - trans fat; Heart disease - trans fat; Peripheral artery disease - trans fat; PAD - trans fat; Stroke - trans fat; CAD - trans fat; Heart-healthy diet - trans fat.

DINAKARAN NEWS

 

DINAKARAN NEWS

 

Skill India launches food safety and sanitisation module for hoteliers and restaurateurs

The Narendra Modi-led campaign Skill India has launched a “Food Safety and Sanitisation” programme that will help the hoteliers and restaurateurs to adapt to the new norms of food handling in this ongoing pandemic situation.

Launched in 2015 by Prime Minister Modi, Skill India or the National Skills Development Mission of India aims to train over 40 crore people in the country in different skills by 2022.

The new food safety and sanitisation programme comprises six extensive modules and assessments.

Under this course, members from the hospitality and F&B industry can gain in-depth knowledge regarding measures of food and safety hygiene; education on the art and science of food; the cause, prevention and spread of Covid-19 and the importance of personal hygiene in food production.

A module wise assessment results in certification, issued by the Tourism and Hospitality Skill Council.

Rajan Bahadur, chief executive officer, Tourism and Hospitality Skill Council (THSC) said, “THSC, as an industry body under the aegis of Ministry of Skill Development and Entrepreneurship (MSDE) and National Skill Development Corporation (NSDC) is well-aligned to hand-hold and guide our workforce to embrace the new normal in these unprecedented times.

“The launch of this app is one of many significant steps in the direction of combating the situation and restrictions owing to the pandemic and creating better awareness and preparedness to overcome health and safety concerns across our sector.

“The need of the hour is to inculcate and restore the trust, comfort and confidence of our guest to continue to use our facilities, and the best possible way to do this is through skilling our people right.”

Steps to take the course:

• Type “Linq Skills” in Google Play Store and download the app.
• Register with your email id and ten-digit mobile number.
• Take the course under the hospitality section.
• Complete the course and online certificate will be generated.

Hilton’s Conrad Bengaluru is the ‘exclusive knowledge partner’ to Skill India for this project.

Srijan Vadhera, general manager, Conrad Bengaluru and chairman, Tourism, Hospitality and Facility Expert Committee (Karnataka), Bangalore Chamber of Industry and Commerce (BCIC), said, “More than ever before, we need to understand the responsibility we carry when we serve millions of guests at our restaurants and hotels.

“At Conrad Bengaluru, we have a dedicated hygiene manager who ensures compliance, as the impact of mishandling procured items can be immense.

“It is my submission to industry colleagues to ensure that their teams are aware and comply with heightened safety and sanitisation standards.”