DINAMALAR NEWS

கொடிகட்டி பறக்குது நொறுக்குத் தீனி விற்பனை : குழந்தைகளைக் குண்டாக்கும் அபாயம்

ஆய்வுக்கு உட்படுத்தப்படாத வெளிநாட்டு உணவுகள், பாக்கெட்டில் அடைக்கப்பட்ட நொறுக்குத் தீனிகள் விற்பனை, தமிழகத்தில், கொடிகட்டி பறந்து வருகிறது. குழந்தைகளைப் பெரிதும் பாதிக்கும் இதுபோன்ற உணவுகளைக் கட்டுப்படுத்த, அரசு தீவிர நடவடிக்கை எடுக்க வேண்டும் என்ற, எதிர்பார்ப்பு பெற்றோர்கள் மத்தியில் எழுந்துள்ளது.

முன்பெல்லாம், ஓய்வு நாட்களிலும், விடுமுறை நாட்களிலும் வெளியிடங்களுக்கு செல்பவர்கள், தங்கள் குழந்தைகளை ஓட்டலுக்கு அழைத்துச் சென்று, இட்லி, தோசை, சாம்பார், வடை என்று வாங்கிக் கொடுத்து வீட்டிற்கு திரும்புவர். தமிழக கலாசார உணவுகளான இவற்றை உட்கொள்வதால் அதிக பாதிப்பு ஏற்படாது. ஆனால், தற்போது, தமிழக உணவுகளை சாப்பிடும் நிலை கொஞ்சம் கொஞ்சமாக மலையேறி விட்டது.

அதற்கு பதிலாக, "டிரான்ஸ்பேட்' எனப்படும் கொழுப்பு மிகுந்த, வெளிநாட்டு பாஸ்ட்-புட் உணவுகளையே, குழந்தைகள் பெரிதும் விரும்புகின்றனர். இதேபோல, பாக்கெட்டில் அடைக்கப்பட்ட உருளைக் கிழங்கு உணவு உட்பட, பல்வேறு நொறுக்குத் தீனிகளையும் குழந்தைகள் விரும்பிச் சாப்பிடுகின்றனர். இதற்கு "லேஸ்' போன்ற வறுவல் அதிக அளவில் விற்பனையாகின்றன. பெரிய வர்த்தக வளாகங்களில் மட்டுமின்றி ஆங்காங்கே தனியாகவும், பல்பொருள் அங்காடிகளின் வெளியே பெட்டிக் கடைகள் போலவும் அமைக்கப்பட்டுள்ளன. இதேபோல பாக்கெட்டில் அடைக்கப்பட்ட நொறுக்குத் தீனிகள் தயாரிப்பது, பெரிய நிறுவனங்கள் மூலம் மட்டுமின்றி குடிசைத் தொழில்கள் போலவும், மாநிலம் முழுவதும் பெருகிவிட்டன.

நோய்கள்:பெட்டிக் கடைகளிலும், இதுபோன்ற நொறுக்குத் தீனிகள் பல்வேறு வண்ணங்களில், சரம் சரமாக பிளாஸ்டிக் பைகளில் அடைக்கப்பட்டு தொங்க விடப்பட்டு, விற்பனை செய்யப்பட்டு வருகின்றன. இந்த உணவுகளை அடிக்கடி சாப்பிடுவதால், உடல் பருமன் அடைதல், நோய் எதிர்ப்பு சக்தி குறைதல், உடலுக்கு தீங்கு செய்யும் கொழுப்பு அதிகரிப்பு ஏற்படுவதாக, உலக நாடுகளின் ஆய்வறிக்கைகளில் கூறப்படுகிறது. உடல் எடை அதிகரிப்பதால், சிறு வயதிலேயே, "ஒபிசிட்டி' என்ற உடல் பருமன் நோய் தாக்குதலுக்கு ஆளாகி, சுறுசுறுப்புத் தன்மையை குழந்தைகள் இழந்து விடுகின்றனர். உணவு கலப்பட தடுப்புச் சட்டப்படி, இதுபோன்று உணவு தயாரிக்கும் நிறுவனங்களுக்கு, சுகாதார ஆய்வாளர்கள் சென்று ஆய்வு செய்து தடை விதிக்கலாம். ஆனால், இத் தொழில் அடைந்த அபரிமித வளர்ச்சியை வரன்முறைப்படுத்துவது எளிதல்ல. அதற்கென தனித் திட்டம் தேவை . இனி வரும் காலத்தில் குட்கா போன்றவற்றிற்கு விதிக்கப்பட்ட தடை போல இவற்றிற்கும் தடை விதிக்கலாம்.

ஆனால், சென்னையில் உள்ள கலாசார அடிப்படையில் நடத்தப்படும் சில நல்ல பள்ளிகளில், முதல்வகுப்பு படிக்கும் குழந்தைகளிடம், வறுவல் மற்றும் பர்கர் போன்றவற்றை சாப்பிடக் கூடாது என்று அறிவுறுத்தப்படுகிறது.குழந்தைகள் மட்டுமின்றி, பெரியவர்களுக்கும் பாதிப்பை ஏற்படுத்தும், இது போன்ற உணவுகளை ஆய்வு செய்வதற்காக, சுகாதார ஆய்வாளர்கள் தலைமையில், தனிப்படைகள் அமைப்பதுடன், இதற்கு எதிரான விழிப்புணர்வு பிரசாரம் தேவை.

தடுப்பது பிரமாண்டமான பணி : மத்திய அரசின் முடிவுப்படி, உணவுப் பாதுகாப்பு மற்றும் மருந்து கட்டுப்பாட்டு நிர்வாகத்திற்காக தனியாக கமிஷனரகத்தை அமைக்க அரசு முடிவு செய்துள்ளது. இது குறித்த அறிவிப்பு, கடந்த 2011ம் ஆண்டு பட்ஜெட்டில் அறிவிக்கப்பட்டது. உணவு மற்றும் மருந்து கட்டுப்பாட்டு சோதனைக் கூடங்களை தரம் உயர்த்துவதற்காக, 50 கோடி ரூபாயும் அரசால் ஒதுக்கப்பட்டது. ஆனால், இத்திட்டம் செயல்படுத்தப்படாமல் தொடர்ந்து, பல மாதங்களாக கிடப்பிலேயே உள்ளது. இத் திட்டத்தை செயல்படுத்தினால், அதன் மூலம் உடலுக்கு பாதிப்புகள் ஏற்படுத்தும் உணவுகளைக் கண்டறிந்து தடுக்க முடியும்.

இதுகுறித்து தனியார் மருத்துவமனை டாக்டர் ஒருவர் கூறுகையில், "நாள்தோறும் நாம் சாப்பிடும் உணவில், இரண்டு சதவீத, "டிரான்ஸ்பேட்' என்ற கொழுப்புசத்து இருந்தாலே அதிகம். ஆனால், வெளிநாட்டு பாஸ்ட்புட் உணவுகளிலும், பாக்கெட் நொறுக்குத் தீனிகளிலும் அளவுக்கு அதிகமான," டிரான்ஸ்பேட் உள்ளது. இதுவே, உடல் எடையை அதிகரிப்பதற்கு காரணமாக அமைந்துள்ளது. இதுபோன்ற வெளிநாட்டு கவர்ச்சி உணவுகளை உட்கொள்வதற்கு பெரியவர்கள், பலர் ஆர்வம் காட்டுகின்றனர். இதுவே, குழந்தைகளின் ஆர்வத்தைத் தூண்டுகிறது. சிறுவயதிலேயே தரமான உணவு சாப்பிடும் பழக்கத்தை, குழந்தைகளிடம் வளர்க்க வேண்டும்' என்றார்.

DINAMALAR NEWS

கம்பம்:மாங்காயை பழுக்க வைக்க கால்சியம் கார்பனேட் கட்டிகளுக்கு பதில், "எத்திலின்' திரவத்தை பயன்படுத்தலாம், என தெரிவிக்கப்பட்டுள்ளது. தேனி மாவட்டத்தில் 16 ஆயிரம் ஹெக்டேரில் மா சாகுபடி செய்யப்படுகிறது. மாங்காய்களை விரைவாக பழுக்க வைக்க, விவசாயிகள் கால்சியம் கார்பனேட் கட்டிகளை பயன்படுத்துகின்றனர். இதற்கு சுகாதாரத் துறையினர் தடை செய்துள்ளனர். கார்பனேட் கட்டிகளை பயன்படுத்தி பழுக்க வைப்பதால், மாங்காய்கள் பழுத்தது போல நிறம் மாறும். ஆனால், காய்க்குள் வேதியியல் மாற்றம் ஏற்பட்டு, சாப்பிடுவோருக்கு நெஞ்சு எரிச்சல், வயிற்று போக்கு உண்டாகும். மாங்காய்களை விரைவாக பழுக்க வைப்பது குறித்து, பெரியகுளம் தோட்டக்கலை ஆராய்ச்சி நிலைய உதவி பேராசிரியர் சுப்பையா கூறியதாவது : மாங்காய்களை 24 முதல் 32 மணி நேரத்திற்குள் பழுக்க வைக்க எத்திலின் திரவத்தை பயன்படுத்தலாம்.

ஒரு லிட்டர் தண்ணீரில் பாயின்ட் 3 மில்லி முதல் அரை மில்லி வரை கலந்து, அந்த கரைசலில் மாங்காய்களை நனையும்படி செய்தால், பழமாகி விடும். தற்போது எத்திலின் ஸ்பிரே வந்துள்ளது. ஒருடன் மாங்காய் பழுக்க வைக்க ரூ. 250 செலவாகும். இதை பயன்படுத்த உலக சுகாதார நிறுவனம் அனுமதி வழங்கியுள்ளது. எத்திலினை பயன்படுத்தி, பழுக்க வைப்பதன் மூலம், நுகர்வோருக்கு எவ்வித உடல் உபாதையும் ஏற்படாது,' என்றார்.

Food units told to register business

All persons involved in the business of food manufacture, processing, packaging, transportation, distribution, storage and import and includes food services, catering services and sale of food or food ingredients, have been directed to get their businesses registered under the Food Safety and Standards Act 2006 (FSSA).
All small scale food business operators (FBO) have to be registered with the registering authority of the district and the bigger FBOs will have to obtain a licence from the designated officer of the district, according to a press release issued by the Commissioner of Food Safety, here on Saturday.
Penalty
Any person conducting business without licence/ registration shall be liable to prosecution/penalty, the commissioner said.
BIS packaged water
Any person who manufactures packaged drinking water/mineral water for sale without having BIS Certification is liable to a penalty not exceeding Rs 5 lakh, the commissioner said in another release.
He urged the general public to call ‘104' to seek clarification or lodge a complaint.

Flies in your soup?

BANGALORE: As many as 6,000 licensed restaurants and just one food safety inspector. So next time you step into a restaurant for your favourite chow, just don't think about food safety.

After Kalasipalyam police unearthed the milk adulteration case on March 26, 2012, BBMP suspended four of its five food inspectors. That left the civic body with just one inspector!
Realizing the danger of having just one officer manning so many restaurants, the Public Health Institute has now written to the government to immediately appoint food safety officials. Dr Srinivasa Gowda, joint director, Public Health Institute, told STOI they had told the government to appoint 32 food security officials for BBMP limits.
"As per the Food Safety and Standard Act 2006, there are sanctioned posts for 14 food safety officers. The health department has a proposal to appoint 614 officials in different positions for enforcement of the Act. We have proposed the appointment of 244 food safety officers so one officer can be posted in each taluk across the state.''
Health officer issued notice
Seeking an explanation for the underperformance of food safety officers, the BBMP deputy commissioner sent a show cause notice to Dr Manjula KE, chief health officer, BBMP. "It was directed to you to depute one health officer in each of the 198 wards. Instructions were given to inspect food processing and distributing units to find out adulteration cases. However, no such instructions have been followed in the past two months," the show cause notice reads.
On March 26, about 10,000 litres of milk from Erode, adulterated with caustic soda (used to unclog drains), washing powder (for the froth), sugar and tapioca powder was seized by police and the adulteration was confirmed after testing.
According to Vasudeva Adiga, president of Bangalore Hoteliers' Association, "Regular inspections are necessary. But before acting against hotels, BBMP must close roadside food stalls. They fail to maintain hygiene and have not obtained licence from BBMP. Most hotels in Bangalore get milk supply from Mother Dairy and don't depend on milk supplied from Erode," he said

Spreading awareness on celiac disease

To create public awareness about celiac disease, Celiac Day was observed by the Celiac Support Organisation (CSO) at Maulana Azad Medical College here on Saturday. Experts from major Delhi hospitals along with more than 200 celiac disease patients and their families turned up at the college.
Speaking on the occasion, Food Safety & Standards Authority of India chairman Chandramouli said since the celiac disease is not as well understood, awareness regarding its signs, symptoms, diagnosis and treatment needs to be increased. “This meet is a step forward to help people know all about the disease.”
Noting that his organisation needs to work in collaboration with governments, policy-makers and industry representatives for easy and low-cost diagnostic tools, CSO president Mittal said: “We need to provide streamlined channels for endoscopy along with addressing the issue of food labelling with the Union Government and food industry.”
Stressing the importance of adhering to gluten-free foods,G. B. Pant Hospital Professor and Department of Gastroenterology head A. S. Puri said there was no specific drug treatment for celiac disease. “Avoidance of wheat has not only to be total but also lifelong.”
According to CSO Secretary-General Sushma Narayan, in India, where wheat is consumed by a vast majority in some form or the other, thousands of children and adults with celiac disease continue to suffer under-diagnosed, untreated and uncared for.
According to CSO, celiac disease is a type of food allergy where individuals are intolerant to gluten, a protein found in wheat and related cereals. It is a lifelong disease but a treatable condition where individuals who stay off all forms of gluten in their diet become asymptomatic with little or no long-term consequences.

DINAKARAN NEWS

Fresh fruits are nutritious, but artificial ripening poses health hazards

SAFETY FACTOR:The immense nutritional value of fruits is negated by artificial ripening, which poses serious health hazards.—File Photo: M. Periasamy

Fruits should be thoroughly washed with fresh/salt water to remove pesticides and other chemicals

Consuming seasonal fruits is one of the best ways to stay healthy when braving scorching summer days.

Doctors and dieticians say that fruits provided necessary nutrients while keeping diseases away. But, there is concern over carcinogenic (cancer-causing) agents being used to ripen the fruits quickly for higher volume of sales. Generally, Indian families prefer carbohydrate-rich food and do not include adequate quantity of raw vegetables and fruits in their diet. Fruits like water melon, mangoes, plums, musk melon and jackfruit should be included in our diet during summer, doctors and nutritionists point out.

Water melon is rich in fibre and prevents dehydration while mango serves as a source of nutrition which could replace diet supplements. Plum is rich in minerals and iron.

Fruits contain plenty of fibre, which cleanse our system by getting rid of waste and toxins, keep bowel movements regular and prevent diseases like cholesterol, bowel cancer and diverticulosis, says Priya Narasimhan, chief dietician at K.G Hospital. As for the nutritional content, the experts say that it is best to consume fruits in raw form which prevents loss of nutrients. Adding preservatives in fruits drinks is not advised, Ms. Narasimhan points out.

She adds that oranges, raspberries, plums, grape, apples, prune, raisins, blueberries, blackberries, strawberries, and pears can also be consumed during summer.

Risk of cancer

The antioxidants found in fruits help eliminate free radicals, carcinogenic by-products from metabolic processes, thereby reducing the risk of cancer.

Even while emphasising the importance of seasonal fruits in diet, the experts point out that it was important to ensure they are safe for consumption.

Fruits should be thoroughly washed with fresh/salt water to remove pesticides and other chemicals.

Chemicals used for artificial ripening of fruits can cause cancer. So can chemical pesticides that are used to boost production, says P. Guhan, Director of Sri Ramakrishna Institute of Oncology and Research.

The International Agency for Research of Cancer has listed a number of chemical agents/pesticides that can cause various types of cancer, he says. People should be aware of the risks of consuming fruits that are artificially ripened. Public health authorities should look at more stringent enforcement of rules to prevent the hazardous practice of artificial ripening of mangoes using calcium carbide.

Food inspectors caution against certain illegal practices followed by fruit vendors to artificially ripen fruits. According to R. Kathiravan, designated officer, Tamil Nadu Food Safety and Drug Administration Department, Coimbatore, chemicals like calcium carbide crystals which react with water to form acetylene gas or acetylene in gas form are used by vendors to artificially ripen fruits. “Ethephone, an insecticide, is another chemical used for the purpose. Some vendors also resort to burning kerosene stove or incense sticks in closed rooms to quicken the process of ripening,” Dr. Kathiravan adds.

According to him, artificial ripening of mango and sapota were commonly reported in the district. All kind of fruits including guava, apples, pineapple, papaya and banana are artificially ripened.

He points out that though safer methods of ripening fruits are allowed in other countries, the Food Safety and Standards Act, 2006 (Rules 2011) totally bans the practice of ripening of fruits in India.

He says that the road-side vendors in the district are sensitised on hygiene aspects and are also directed to keep food covered and to supply them in closed containers.

It is also important to ensure that the equipment used by fruits and fruits juice vendors are kept clean and maintained well, Dr. Kathiravan added. Dr. Guhan explains that fruit ripened using calcium carbide will be uniformly coloured and appear flawless. It is better to avoid fruits with polished appearance.

According to Ms. Narasimhan, carbide gas acts as a neurotic agent which can cause neurological disorders. It is hazardous to pregnant women and child.

Though used in small amounts, the chemicals used for artificial ripening contain carcinogens, arsenic and phosphorus.

Symptoms of poisoning include vomiting, diarrhoea, burning or tingling sensation, numbness, headache and dizziness, she adds.

Food Safety Act hits bullseye

Tremendous rise in number of licenses, registrations since October 2011, netting Rs.36 crore

Though the Food Safety and Standards Act 2006, which was implemented starting August 2011 took some time to deliver results, since October 2011, the Food and Drug Administration (FDA) has witnessed an enormous rise in the number of licenses and registrations. The amount collected from the same has been a whopping Rs.36 crore. According to Mahesh Zagade, Commissioner, FDA, this is highest amount ever collected not only in the state but across the country.

“1.6 lakh registrations and licenses have been given out across the state from October 2011 to March 2012. The response has been excellent,” said Zagade.

While the registration fee is Rs.100, the license fee is slab-based. The license is given for a time span of one to five years as deemed appropriate by the FDA after judging the establishment on various parameters.

Any person involved in the food industry with an establishment of any size will have to get a registration or a license before August 4, 2012, else that establishment will be considered illegal. Establishments with an annual turnover of more than Rs.12 lakh will have to get a license while establishments with an annual turnover of less than Rs.12 lakh will have to get a registration. 

“License holders will have to submit an annual report while those dealing with milk and related products will have to do so twice a year, milk being a sensitive product. Also, there would be different food managerial systems for different products. All this is being done to ensure that good quality products reach consumers.

Consumers too should make sure that they buy products only from license holders or registered establishments,” said Zagade.

Food stalls, restaurants must have FDA licence

Food stalls, restaurants and even five-star hotels have only three months to register with the Food and Drug Administration (FDA) or get a licence, else their business will be considered illegal.
Of the around 45 lakh food operators in Maharashtra, only 1.6 lakh possess valid licences or are registered with the FDA. The FDA has started a special drive to ensure that all food operators with an annual turnover of above Rs12 crore possess a license and those who earn less than Rs12 crore a year get a registration certificate as per the Food Safety and Standards Act, 2006.
“We are applying Food Safety Management for all food operators in the state to ensure that people get hygienic and healthy food. We have appointed licensee officers and 300 food safety officers in seven regions to take food samples on a regular basis. The officers will then send an annual report to the FDA,” said Mahesh Zagade, FDA commissioner, told the media.
At present, the FDA has only two laboratories in the state and hence it will be difficult to check all the samples there. “I have sent a Rs800-crore proposal to the government to set up 300 public laboratories and 37 mobile labs,” said Zagade.
The FDA has also taken legal action against a few brands for misleading advertisements.

DINAMALAR NEWS

Quick fix food could cost you your health

As per a new survey by Assocham, 82% workforce in metro cities prefers to eat packaged food. But these food items are laden with chemicals and additives which could gravely affect the health. These items are also high on salt, leading to high blood pressure and trans fats which increase the bad cholesterol and reduce the good ones. DNA throws light on the matter
Chemical-based and artificial additives are toxic in nature
The Food Safety and Standards Authority of India (FSSAI) has laid down new norms for packaged and processed food manufacturers regarding limited use of new chemicals and additives of varied nature in order to increase the shelf life and cosmetic value of food. These chemicals and additives include preservatives, artificial colours, stabilisers, antioxidants, artificial sweeteners and flavouring agents. Some of these artificial and chemical-based additives are toxic in nature and may be harmful if consumed over a period of time and that too beyond a certain limit.
The FSSAI has made it mandatory to follow the standards set for these packaged food articles, which is also printed on the package. Consumers should read the ingredients printed on them. For example, if soft drinks are consumed over a period of time or excessively, they can act as carcinogens. This is due to the high levels of pesticides present in the drinks. I agree that the trend of consuming packaged and processed food products has increased in India, especially among the working class. But, cooking healthy and traditional food at home is any day a better option.
Dr Abhay Desai, food microbiologist & director, Food Hygiene and Health Laboratory
The oil used in preparing junk food is a by-product of petroleum
Nowadays, the number of people suffering from renal failure has increased. This is happening due to the possible increase in consumption of chemical additives through packaged and processed food. Youngsters too are suffering from renal failure. Also, over consumption of chemicals present in these packaged food products have an adverse effect on the kidneys. The percentage of infertility has also increased from 15% to 50% over a period of ten years.
People must give a thought to their eating habits and return to the traditional habits of cooking food at home as it is surely a healthy option. Healthy cooking at home will surely keep you fit and help lead an active life. Especially working and educated people must understand the grave health dangers they face by over consumption of these packaged and processed food products.
For example, the oil used in preparing junk food is not from a natural source but the by-product of petroleum. The sweeteners used in the packaged food products are saccharin and not sugar. Over a long period of time, the body will not be able to metabolise all these artificial chemicals. There are so many natural foods available in our country and dishes made from them are also available in many hotels.
Dr Babu Joseph, director, National Institute of Naturopathy
Nutritional value of food gets compromised due to processing
Any sort of food processing done means altering the composition of the food items, which invariably changes the nutritional value and increases the shelf life of the product. This essentially means addition of preservatives, storing food in high or low temperatures, alterations in the basic ingredients or increasing certain ingredients like salt or sugar. The methods of processing and using additives succeed in maintaining the product aesthetically but definitely compromises on the nutrients. Especially heat sensitive nutrients like Vitamin C are lost due to processing. There are alterations in the structure of certain nutrients like proteins, fat and carbohydrates, thus reducing its bio-availability (absorption in the body) due to processing. These food items definitely fill our stomachs but affect the health. This leads to diseases like obesity, heart problems, lethargy, acidity, blood pressure and many more such ailments. There is an increase in consumption of ‘health foods’ and if the labels are not interpreted correctly then they can often be misleading and we end up consuming unhealthy food.
Avanti Deshpande, nutritionist
Eating dal-chawal is a far healthier option over junk foodA large number of people are consuming packaged food because it has become a matter of convenience, pleases the taste buds and fills your stomach. Also, it is important to note the quality of packaging used for these products and whether additives are used or not to increase their shelf life. For example, diary products like milk that come in tetra paks come without any additives and due to no contact with air, it remains fresh for a long period of time. The ready-to-eat food products are especially laden with preservatives and can have excess oil in the form of trans fats, which can be a threat to health. I don’t really advocate bakery products, whether they are packaged or not. The problem with canned or processed food is that they have excessive salt or sugar. Cooking at home is always a healthy option. For example, even simply eating dal-chawal is a far healthier option over junk food. What one needs to do is a little bit of time management and planning. We should stick to those food items that we are genetically used to such as Indian food cooked by traditional methods.
Geeta Desai, diet consultant
Why allow sale of packaged food when it is harmful to health?Consuming packaged food is a matter of convenience for a person who has a busy routine. People look at packaged food as a safer option than openly available food items that are prepared outside. Many people are not aware about what goes into making processed and packaged food items. Besides, the ingredients that are printed on the packaged food are in finer text so no one generally reads it. Even if anyone makes an effort to read it, half of the ingredients mentioned are beyond comprehension. If these chemical additives that are added in packaged food are so dangerous then why is it allowed to be sold in the first place by the government? To increase the shelf life of a food product, manufacturers cannot play with the lives of people. It would be better to print a warning on the packages regarding the side effects of these additives, the way it is printed on liquor and cigarette packets.
Rajesh Ghorpade, IT professional

DINAMALAR NEWS

Training on food standards act

MANGALORE: The Kanara Chamber of Commerce and Industry (KCCI) will organizing a half-day training programme on Food Safety and Standards Act, 2006 at the meeting hall of the chamber on May 16.

The Union government has created Food Safety Standards Authority of India (FSSAI) as a single reference point for all matters related to food safety and standards with the enactment of the act.

The act has been created for laying down science-based standards for food items and to regulate their manufacture, storage, distribution, sale and import. This is aimed at ensuring the availability wholesome food for human consumption. The act makes it mandatory for all food business operators to get licences under a single licencing system at the central or state level. FSSAI was set up on August 5, 2011.

Food operators ranging from big hoteliers, small canteens and roadside vendors, wholesalers, retailers and stockists of food items including groceries have to obtain licence under the act either before the expiry of their existing license or by August 5, 2012, or whichever is earlier. Non compliance with the provisions of the act and its rules will amount to offence and will attract severe penalties or punishments.

M/s CQM Quality Management Pvt Ltd, Bangalore, food safety and food law experts, are the FSSAI approved certification body and training authority. Two experts from New Delhi with two assistants from Bangalore will conduct the programme. A fee of Rs 500 is fixed per participant. Interested should contact the KCCI office at the earliest.

Meet on food safety - THE HINDU

Kanara Chamber of Commerce and Industry (KCCI) is organising a training programme on food safety and standards on May 16. It will be held from 3 p.m. to 7 p.m. on the KCCI premises in Bunder. Experts from New Delhi with assistants from Bangalore will conduct the programme on Food Safety and Standards Act – 2006 (FSSA-2006).

DINAMALAR & INDIAN EXPRESS NEWS

Tea stall owners in Ooty, Karaikudi allege harassment by FSOs despite injunction

There is a remarkable sense of irony in this tale. At a time when plans are afoot to make tea India's national drink, a couple of associations in Tamil Nadu, whose members earn their livelihood selling the ubiquitous brew, have reported incidents of Inspector Raj.

Mohamed Jaffar, president, Ooty Hotel Owners' Association and proprietor, Ooty Coffee House, said, "On April 30, all food business operators (FBOs) in Ooty shut shop for a day to protest against the attitude of D Sivakumar, food safety officer (FSO)."

"The response to our call for a bandh was terrific. In fact, even those who are not engaged in food business lent their support. On May 2, we met the collector and told him that the FSO was asking for a bribe. We want him transferred to another district at the earliest," he said.

Karaikudi

Meanwhile, a statement issued by the Karaikudi Town Tea Stall Owners' Welfare Association, informed that Selladurai, an FSO, visited the Old Bus Stand and harassed the tea stall owners.

"He ordered that all tea stalls in the town be sealed. He issued a photocopy of Form A for registration and collected Rs 200 per head from the proprietors of these establishments," it stated.

Apart from Chola Tea Stall Corner at Sekkalai Road, the other stalls whose owners were harassed were Devi Tea Stall (Sakthivel); Arumugam Tea Stall (Navarathinam); Tamilian Tea Stall (Boominathan), etc.

"Selladurai also seized packets of murrukku and other homemade snacks. Although the Madurai Bench of the Madras High Court has granted the Tamil Nadu Chamber of Commerce an interim injunction on the Act, the FSOs continue to misuse their powers," the statement said.

"Dr Arulnambi, designated officer, Sivaganga District, is a gentleman and an honest official, but the food safety officers behave like police inspectors and take the law into their own hands." it concluded.

TN bakers' body seeks state food safety commissioner's appointment to discuss FSSA issues

On behalf of the office-bearers of the Tamil Nadu Bakers' Federation (TNBF), Manohar, its vice-president, wrote a letter to the state's food safety commissioner and principal secretary, health, seeking his appointment to discuss various Sections of the Food Safety and Standards Act (FSSA), 2006. The Sections pertaining to licensing and registration are high on their agenda.

"TNBF is the apex body of bakery associations and bakers in the southern state. It works with other organisations, such as the Confederation of Indian Industry (CII); the Central Food Technological Research Institute (CFTRI); the American Institute of Bakers (AIB) and other technological and scientific bodies; and is one of the leaders in bakery science and technology; knowledge-sharing and skill development," Manohar wrote, by way of introduction.

The letter also stated that the body conducts technical workshops; trade exhibitions and process demonstrations and imparts food safety education; and that it has recently started a food safety division. "It's been named Edesis-Soteria, after the Greco-Roman goddesses of feasting and safety. It will impart food safety training and facilitate the development of our members' and other food processors' skills," explained Manohar.

As far as the FSSA is concerned, Manohar wrote, "The rules and regulations of the Act and implementation of the same have created certain difficulties, uncertainties and misinformation. Instead of complete understanding and co-operation between the regulators and the food business operators (FBOs), a hostile situation seems to be developing, which needs speeding resolving."

He wrote, "Some food safety officers (FSOs) were autocratic, authoritative and also abusive, and misbehaved with the FBOs. This has sown the seeds of mistrust in them, which is not a healthy situation. That is why a delegation of TNBF office-bearers from various districts would like to meet you at your office in Chennai; apprise you on the various happenings; get clarity on the matters pertaining to the FSSA rules and their implementation."

As they wait for the food safety commissioner to revert, they wish to make one thing clear to everyone: "Only when we are sure that our dealings with the food safety officers and other authorities associated with the Act are absolutely transparent and based on mutual trust, which is the need of the hour, we will accept and comply with the rules." This was the concluding line of Manohar's letter.

Caterers to get tips from FDA

Food guide: The food regulator has decided to frame guidelines, and will conduct a training session this week for caterers across the state. Pic for representation

After food poisoning incident in Bandra, FDA to organise training session for caterers across state, frame guidelines for catering industry to avoid repeat

After Sunday’s incident in which some 150 guests at a Bandra wedding party took ill due to suspected food poisoning, the Food and Drug Administration (FDA) will now initiate measures to train and certify caterers in the state. The food regulator has decided to frame guidelines, and will conduct a training session this week for caterers across the state to avoid such untoward situations in future.
G H Rathod, joint commissioner (food), FDA, said, “We have invited caterers from across the state where we will issue guidelines and conduct a training session for them. Caterers cook food for thousands of people. Hence the responsibility to maintain the quality of food should be their utmost priority.”
On Sunday, 148 people were admitted to various suburban hospitals, following complaints of vomiting and dysentery, after they had consumed food at a wedding reception in Bharat Nagar, Bandra-Kurla Complex road the night before. “The place where the food was prepared was unhygienic. Also, the caterer was not a licensed caterer. It’s a cause for concern for everyone, as chances of bad quality food being served in future cannot be ruled out. Hence, the department will frame guidelines for caterers to maintain hygiene and serve quality food,” said an official on condition of anonymity.
“We request people to hire only licensed caterers so that such incidents are avoided. We will also appeal to the caterers to only tie up with licensed food vendors so that the quality remains intact,” said Rathod. Rathod further added that under the new Food Safety and Standards Authority of India (FSSAI) Act, 2011, every vendor would need to register and acquire an FSSAI licence for selling food products. Not only this, new hygiene standards are also being re-defined for the food industry. 

PRODUCT APPROVAL - FSSAI Clarification Letter

Traders opposes against Food Safety and Standard Act

A delegation of the Confederation of All India Traders (CAIT) met senior officials of Food Safety Authority of India on controversial Food Safety & Standard Act today at New Delhi. The CAIT while presenting a detailed memorandum to the Authority drew its attention towards various contradictions, discrepancies, ambiguity & disparity in the said Act and its Rules & Regulations. The CAIT also pointed out several contradictory provisions between the Act and Rules and Regulations.

Beside CAIT National President B.C. Bhartia and Secretary General Mr. Praveen Khandelwal the Authority officials include it?s Director (Enforcement) Mr. S.S. Ghankrokta, Assistant Director (Enforcement) Mr. K. Madhavan among others.
While challenging the merits of the Act and its Rules, the CAIT expressed utter dismay over provisions of taking license by several entities including religious places like Temple or Gurdwara etc, Transporters, Warehouse keepers, Landlords or by persons delivering Food & other items by mobile distribution vehicles and called for necessary clarifications from the Authority. The CAIT also drew the attention of the Authority over turn over limit of Rs. 12 lakh for the Cottage and Small Industries, which contravenes the definition of Cottage, and Small Industries under the SSI Act.
The CAIT also said that many provisions of the Rules and Regulations are superseding the Act, which is a legal infirmity. The Rules and Regulations of FS&SA therefore needs a careful study and re-consideration-stressed the CAIT.
The Authorities gave patient hearing to the delegation and assured that the intention of Law or Authority is never to put the food business operators in to any sort of difficulty. The issues raised by the CAIT will be given due consideration by the Authority and hoped that clarity will surely emerge in the next meeting which will be held shortly.

Anti-FSSA agitation intensifies; trade leaders to deliberate at national meet

The Confederation of All India Traders (CAIT) is organising a national conference of trade leaders in New Delhi on May 10 and 11, 2012. The controversial Food Safety and Standards Act (FSSA), 2006 is on top of the agenda.

Confirming the news, B C Bhartia, CAIT's Nagpur-based secretary-general told, “The Act is not broad-based. In fact, we believe it is of no relevance to the country; it seems the rules and regulations merely ape the West. Anyway, it favours multi-national companies.”

“Overseas, people eat ready-to-eat foods. A 'best-before' date is printed on every pack. Here, we buy ingredients from the market and use them to cook food. We see absolutely no point in printing information on the pack if it is not going to be used,” he said.

“Coming back to the Act, its motive is pretty clear. Those who framed these draconian and unreasonable rules and regulations obviously support foreign direct investment in multi-brand retail. Food business operators are a major constituent of the retail business,” Bhartia said.

“Our issue is against those who are keen to wipe out our local food industries, especially the small and petty manufacturers and vendors, and ensure that the market becomes flooded with expensive branded products,” he explained.

“We will raise this in our meeting with the Food Authority on May 2 as well. There are over 70 issues to discuss with them. Our objections to every contentious Section of the Act will be put forth,” Bhartia stated.

“Multi-nationals will ensure that every product is sold in a packed condition. The traditional Indian food business operators will not even be able to compete with large Indian corporate if this ridiculous rule were made compulsory,” he said.

“We can't understand why those who drafted the Act are so eager to hike the prices. In addition to that, we'll have to deal with food audits and stringent food testing norms. They now insist that samples of raw material can only be analysed in accredited labs,” Bhartia said.

“The traditional food business operators will have to bear the increased financial burden of non-product expenses. And as a result, the consumers will be forced to pay more when they buy their wares,” he said.

“Throughout the supply chain, a stipulated temperature has to be maintained. It is possible to do so in the West, where the weather conditions are more or less the same. In India, it is mostly hot and humid, and there are variations,” Bhartia said.

“And there's the Inspector Raj, which is getting consolidated. If you give them the kind of powers this Act vests in them, they'll obviously abuse them in the name of 'doing their duty'. The small and petty food business operators wil also have to keep records,” he explained.

“However, our main grouse,” said Bhartia, “is that adulteration, which this Act's predecessor (the Prevention of Food Adulteration Act, 1954) aimed at curbing, has virtually been ignored in the new Act. Instead of this heinous crime, it defines misbranded and sub-standard food.”

Paramakudi bakers' case solved amicably after traders' body secretary intervenes

The bakers in Paramakudi, whose premises were raided by food safety officers (FSOs) last week, are a relieved lot. The case was resolved amicably after Jabarullah Khan, secretary, Paramakudi Vyabarigal Sangam (a traders' association), intervened.

“Their ire was directed at seven food safety officers, who barged in to the bakeries, and asked them why the macaroons (light cakes or cookies) they made are white in colour,” R Kaleeswaran, honorary secretary, Karaikudi Bakery Owners' Association (KBOA), said.

“The FSOs do not know about the product. Macaroons are white because they are made with cashewnuts and egg whites. There is no artificial colouring. They cost about Rs 450 per kg,” he said.

Many food business operators (FBOs) across Tamil Nadu levelled allegations of bribery against FSOs last week. Bakers in Thanjavur and Trichy reported that they were forced to pay between Rs 30,000 and Rs 50,000.

Royal S Kumar, propreitor, Royal Bakery and Restaurant, Udumalpet, Tiruppur District, and president, Tamil Nadu Bakers' Federation, confirmed these charges and condemned the conduct of the FSOs.

VTA delegation meets BJP MPs Javadekar, Ahir to raise issues concerning FSSA

A delegation of Vidarbha Taxpayers' Association (VTA), led by Shrawankumar Malu, its vice-president, met Prakash Javadekar, Member of Parliament, Rajya Sabha, and national spokesperson, Bharatiya Janata Party (BJP), and Hansraj Ahir, Member of Parliament, Lok Sabha, BJP, to submit a detailed memorandum appealing to raise the issue of the unreasonable Food Safety and Standards Act (FSSA), 2006 and its unbalanced Rules and Regulations, 2011, in the respective Houses.

The delegation said that the Food Safety and Standards Authority of India (FSSAI) had prepared the FSSA and its Rules and Regulations in such a haste that it failed to consider the socio-economic conditions of the country.

Further, Schedule IV in Regulation 2.1.2 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, had many ambiguities, which would raise differences of opinion resulting in unnecessary litigations. Even some of the requirements of Schedule IV were impossible to be implemented, the delegation said.

Similarly, the requirements and parameters mentioned in Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, were such that drinking water needed to be tested on 51 counts. Likewise, there were stringent requirements are for vegetables, fruits, milk, etc. The delegation asked, "How would a Food Business Operator be responsible for any banned chemical used by agriculturists?".

The penalty clauses (Sections 51 to 58) of the FSSA, 2006 had no clarity. Similarly some unprecedented powers had been authorised to the food safety officer (FSO), which were likely to promote Inspector Raj.

Javadekar and Ahir agreed with the grievances of the FBOs over the vagueness in the Act and assured the delegation that they would study the matter and initiate appropriate measures.

Also present in the delegation were Tejinder Singh Renu, secretary; Hemant Trivedi, joint secretary; Amarjeet Singh Chawla and Saqib Parekh, executive members, and Advocate Ajay Somani.

Javadekar appreciated the formation of associations like the VTA. He said that such associations were very strong overseas and more such associations needed to be formed, as taxpayers had the right to know where their money was utilised.

TNFMA challenges various Sections of FSSA; obtains interim injunction on all

The mood in the Madurai-based Tamil Nadu Foodgrains Merchants' Association (TNFMA) camp at the weekend was one of jubilation, because the body successfully challenged various Sections of the Food Safety and Standards Act, 2006 before the Madurai Bench of the Madras High Court.

“We have not only obtained interim injunction on the Sections pertaining to licensing and registration, but also on the one which defines adulterants; the one about packaging and labelling; the one which specifies the time limit for prosecutions, etc.,” P Subash Chandra Bose, vice-president, TNFMA, told in a telephonic conversation.

“There are sixteen Sections pertaining to penalties and punishments in the Act, namely Sections 50 to 65; and the Madurai Bench has granted us interim injunction on all of them. We are aware that this relief is temporary, and a lot of work still remains to be done. We will have to be on our toes,” Bose said.

Numerous bones of contention

Section 3 (1) (a) defines an adulterant as, “Any material which is, or could be, employed for making the food unsafe or sub-standard or misbranded or containing extraneous matter.”

Section 3 (1) (zf) defines misbranded food as, “an article of food –

(A) if it is purported, or is represented to be, or is being –

(i) offered or promoted for sale with false, misleading or deceptive claims either;

(a) upon the label of the package, or

(b) through advertisement, or

(ii) sold by a name which belongs to another article of food; or

(iii) offered or promoted for sale under the name of a fictitious individual or company as the manufacturer or producer of the article as borne on the package or containing the article or the label on such package;

or

(B) if the article is sold in packages which have been sealed or prepared by or at the instance of the manufacturer or producer bearing his name and address but -

(i) the article is an imitation of, or is a substitute for, or resembles in a manner likely to deceive, another article of food under the name of which it is sold, and is not plainly and conspicuously labelled so as to indicate its true character; or

(ii) the package containing the article or the label on the package bears any statement, design or device regarding the ingredients or the substances contained therein, which is false or misleading in any material particular, or if the package is otherwise deceptive with respect to its contents; or

(iii) the article is offered for sale as the product of any place or country which is false;

or

(C) if the article contained in the package –

(i) contains any artificial flavouring, colouring or chemical preservative and the package is without a declaratory label stating that fact or is not labelled in accordance with the requirements of this Act or regulations made thereunder or is in contravention thereof; or

(ii) is offered for sale for special dietary uses, unless its label bears such information as may be specified by regulation, concerning its vitamins, minerals or other dietary properties in order sufficiently to inform its purchaser as to its value for such use; or

(iii) is not conspicuously or correctly stated on the outside thereof within the limits of variability laid down under this Act.

[Note: The TNGMA challenged the monetary penalty stipulated for violators of this Section (Rs 5 lakh) and obtained interim injunction on the same.]

Section 5 (1) (a) deals with the composition of the Food Authority and specfies the qualifications for appointment of its chairperson and other members

(1) The Food Authority shall consist of a chairperson and the following twenty-two members, out of which one-third shall be women, namely:-

(a) seven members, not below the rank of a joint secretary to the Government of India, to be appointed by the Central Government, to respectively represent the ministries or departments of the Central Government dealing with -

(i) Agriculture;
(ii) Commerce;
(iii) Consumer Affairs;
(iv) Food Processing;
(v) Health;
(vi) Legislative Affairs, and
(vii) Small Scale Industries

who shall be members ex-officio;

(b) two representatives from food industry of which one shall be from small scale industries;

(c) two representatives from consumer organisations;

(d) three eminent food technologists or scientists;

(e) five members to be appointed by rotation every three years, one each in seriatim from the zones as specified in the First Schedule to represent the states and the Union Territories;

(f) two persons to represent farmers’ organisations; and

(g) one person to represent retailers’ organisations.

[Note: One of the members was found to be a grape-grower; and the other was engaged in prawn culture.]
Section 13 is about scientific panels.

(1) The Food Authority shall establish scientific panels, which shall consist of independent scientific experts

(2) The scientific panel shall invite the relevant industry and consumer representatives in its deliberations

(3) Without prejudice to the provisions of sub-section (1), the Food Authority may establish as many scientific panels as it considers necessary in addition to the panels on:

(a) food additives, flavourings, processing aids and materials in contact with food;

(b) pesticides and antibiotics residues;

(c) genetically modified organisms and foods;

(d) functional foods, nutraceuticals, dietetic products and other similar products;

(e) biological hazards;

(f) contaminants in the food chain;

(g) labelling; and

(h) method of sampling and analysis.

(4) The Food Authority may from time to time re-constitute the scientific panels by adding new members or by omitting the existing members or by changing the name of the panel as the case may be.

Section 14 is about scientific committees.

(1) The Food Authority shall constitute a scientific committee, which shall consist of the chairpersons of the scientific panels and six independent scientific experts not belonging or affiliated to any of the scientific panels

(2) The scientific committee shall be responsible for providing the scientific opinions to the Food Authority, and shall have the powers, where necessary, of organising public hearings

(3) The scientific committee shall be responsible for the general co-ordination necessary to ensure consistency of the scientific opinion procedure and in particular with regard to the adoption of working procedures and harmonisation of working methods of the scientific panels

(4) The scientific committee shall provide opinions on multi-sectoral issues falling within the competence of more than one scientific panel, and on issues which do not fall within the competence of any of the scientific panels

(5) Wherever necessary, and particularly, in the case of subjects which do not fall within the competence of any of the scientific panel, the scientific committee shall set up working groups and in such cases, it shall draw on the expertise of those working groups when establishing scientific opinions.

Section 23 deals with packaging and labelling of foods.

(1) No person shall manufacture, distribute, sell or expose for sale or despatch or deliver to any agent or broker for the purpose of sale, any packaged food products which are not marked and labelled in the manner as may be specified by regulations:

Provided that the labels shall not contain any statement, claim, design or device which is false or misleading in any particular concerning the food products contained in the package or concerning the quantity or the nutritive value implying medicinal or therapeutic claims or in relation to the place of origin of the said food products

(2) Every food business operator shall ensure that the labelling and presentation of food, including their shape, appearance or packaging, the packaging materials used, the manner in which they are arranged and the setting in which they are displayed, and the information which is made available about them through whatever medium, does not mislead consumers.

Section 31 deals with the licensing and registration of food businesses.

(1) No person shall commence or carry on any food business except under a licence

(2) Nothing contained in sub-section (1) shall apply to a petty manufacturer who himself manufactures or sells any article of food or a petty retailer, hawker, itinerant vendor or a temporary stall holder or small scale or cottage or such other industries relating to food business or tiny food business operator; but they shall register themselves with such authority and in such manner as may be specified by regulations, without prejudice to the availability of safe and wholesome food for human consumption or affecting the interests of the consumers

(3) Any person desirous to commence or carry on any food business shall make an application for grant of a licence to the designated officer in such manner containing such particulars and fees as may be specified by regulations

(4) The designated officer on receipt of an application under sub-section (3), may either grant the licence or after giving the applicant an opportunity of being heard and for reasons to be recorded in writing, refuse to grant a licence to any applicant, if he is satisfied that it is necessary so to do in the interest of public health and shall make available to the applicant a copy of the order:

Provided that if a licence is not issued within two months from the date of making the application or his application is not rejected, the applicant may start his food business after expiry of the said period and in such a case, the designated officer shall not refuse to issue a licence but may, if he considers necessary, issue an improvement notice, under section 32 and follow procedures in that regard

(5) Every licence shall be in such form and subject to such conditions as may be specified by regulations

(6) A single licence may be issued by the Designated Officer for one or more articles of food and also for different establishments or premises in the same area

(7) If the articles of food are manufactured, stored, sold or exhibited for sale at different premises situated in more than one area, separate applications shall be made and separate licence shall be issued in respect of such premises not falling within the same area

(8) An appeal against the order of rejection for the grant of licence shall lie to the
commissioner of food safety

(9) A licence unless suspended or cancelled earlier shall be in force for such period as may be specified by regulations: Provided that if an application for a renewal of licence is made before the expiry of the period of validity of the licence, the licence shall continue to be in force until orders are passed on the application

(10) The licence shall subsist for the benefit of the deceased’s personal representative or any other member of his family, until the expiry of –

(a) the period of three months beginning with his death; or

(b) such longer period as the designated officer may allow.

Section 40 states that the purchaser may have food analysed.

(1) Nothing contained in this Act shall be held to prevent a purchaser of any article of food other than a food safety officer from having such article analysed by the food analyst on payment of such fees and receiving from the food analyst a report of his analysis within such period as may be specified by regulations:

Provided that such purchaser shall inform the food business operator at the time of purchase of his intention to have such article so analysed:

Provided further that if the report of the food analyst shows that the article of food is not in compliance with the Act or the rules or regulations made thereunder, the purchaser shall be entitled to get refund of the fees paid by him under this section

(2) In case the food analyst finds the sample in contravention of the provisions of this Act and rules and regulations made thereunder, the food analysts shall forward the report to the designated officer to follow the procedure laid down in Section 42 for prosecution.

Sections 50-65 deal with different kinds of penalties and punishments.

Section 50: Penalty for selling food not of the nature or substance or quality demanded

Any person who sells to the purchaser’s prejudice any food which is not in compliance with the provisions of this Act or the regulations made thereunder, or of the nature or substance or quality demanded by the purchaser, shall be liable to a penalty not exceeding Rs 5 lakh

Provided that the persons covered under sub-section (2) of section 31, shall for such non-compliance be liable to a penalty not exceeding Rs 25,000.

Section 51: Penalty for sub-standard food
Any person who whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is sub-standard, shall be liable to a penalty which may extend to Rs 5 lakh.

Section 52: Penalty for misbranded food

(1) Any person who whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is misbranded, shall be liable to a penalty which may extend to Rs 3 lakh

(2) The adjudicating officer may issue a direction to the person found guilty of an offence under this section, for taking corrective action to rectify the mistake or such article of food shall be destroyed.

Section 53: Penalty for misleading advertisement

(1) Any person who publishes, or is a party to the publication of an advertisement,

(a) falsely describes any food; or

(b) is likely to mislead as to the nature or substance or quality of any food or gives false guarantee, shall be liable to a penalty which may extend to Rs 10 lakh

(2) In any proceeding the fact that a label or advertisement relating to any article of food in respect of which the contravention is alleged to have been committed contained an accurate statement of the composition of the food shall not preclude the court from finding that the contravention was committed.

Section 54: Penalty for food containing extraneous matter

Any person whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption containing extraneous matter, shall be liable to a penalty which may extend to Rs 1 lakh.

Section 55: Penalty for failure to comply with the directions of food safety officer

If a food business operator or importer without reasonable ground, fails to comply with the requirements of this Act or the rules or regulations or orders issued thereunder, as directed by the food safety officer, he shall be liable to a penalty which may extend to Rs 2 lakh.

Section 56: Penalty for unhygienic or unsanitary processing or manufacturing of food

Any person who, whether by himself or by any other person on his behalf, manufactures or processes any article of food for human consumption under unhygienic or unsanitary conditions, shall be liable to a penalty which may extend to Rs 1 lakh.

Section 57: Penalty for possessing adulterant

(1) Subject to the provisions of this chapter, if any person who whether by himself or by any other person on his behalf, imports or manufactures for sale, or stores, sells or distribute any adulterant shall be liable –

(i) where such adulterant is not injurious to health, to a penalty not exceeding Rs 2 lakh;

(ii) where such adulterant is injurious to health, to a penalty not exceeding Rs 10 lakh

(2) In a proceeding under sub-section (1), it shall not be a defence that the accused was holding such adulterant on behalf of any other person.

Section 58: Penalty for contraventions for which no specific penalty is provided

Whoever contravenes any provisions of this Act or the rules or regulations made thereunder, for the contravention of which no penalty has been separately provided in this Chapter, shall be liable to a penalty which may extend to Rs 2 lakh.

Section 59: Punishment for unsafe food

Any person who, whether by himself or by any other person on his behalf, manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is unsafe, shall be punishable,–

(i) where such failure or contravention does not result in injury, with imprisonment for a term which may extend to six months and also with fine which may extend to Rs 1 lakh;

(ii) where such failure or contravention results in a non-grievous injury, with imprisonment for a term which may extend to one year and also with fine which may extend to Rs 3 lakh;

(iii) where such failure or contravention results in a grievous injury, with imprisonment for a term which may extend to six years and also with fine which may extend to Rs 5 lakh;

(iv) where such failure or contravention results in death, with imprisonment for a term which shall not be less than seven years but which may extend to imprisonment for life and also with fine which shall not be less than Rs 10 lakh.

Section 60: Punishment for interfering with seized items

If a person without the permission of the food safety officer, retains, removes or tampers with any food, vehicle, equipment, package or labelling or advertising material or other thing that has been seized under this Act, he shall be punishable with imprisonment for a term which may extend to six months and also with fine which may extend to Rs 2 lakh.

Section 61: Punishment for false information

If a person, in connection with a requirement or direction under this Act, provides any information or produces any document that the person knows is false or misleading, he shall be punishable with imprisonment for a term which may extend to three months and also with fine which may extend to Rs 2 lakh.

Section 62: Punishment for obstructing or impersonating a food safety officer

If a person without reasonable excuse, resists, obstructs, or attempts to obstruct, impersonate, threaten, intimidate or assault a food safety officer in exercising his functions under this Act, he shall be punishable with imprisonment for a term which may extend to three months and also with fine which may extend to Rs 1 lakh.

Section 63: Punishment for carrying out a business without licence

If any person or food business operator (except the persons exempted from licensing under Sub-section (2) of section 31 of this Act), himself or by any person on his behalf who is required to obtain licence, manufacturers, sells, stores or distributes or imports any article of food without licence, shall be punishable with imprisonment for a term which may extend to six months and also with a fine which may extend to Rs 5 lakh.

Section 64: Punishment for subsequent offences

(1) If any person, after having been previously convicted of an offence punishable under this Act subsequently commits and is convicted of the same offence, he shall be liable to —

(i) twice the punishment, which might have been imposed on a first conviction, subject to the punishment being maximum provided for the same offence;

(ii) a further fine on daily basis which may extend up to one lakh rupees, where the offence is a continuing one; and

(iii) his licence shall be cancelled

(2) The Court may also cause the offender’s name and place of residence, the offence and the penalty imposed to be published at the offender’s expense in such newspapers or in such other manner as the court may direct and the expenses of such publication shall be deemed to be part of the cost attending the conviction and shall be recoverable in the same manner as a fine.

Section 65. Compensation in case injury of death of consumer

(1) Without prejudice to the other provisions of this Chapter, if any person whether by himself or by any other person on his behalf, manufactures or distributes or sells or imports any article of food causing injury to the consumer or his death, it shall be lawful for the adjudicating officer or as the case may be, the court to direct him to pay compensation to the victim or the legal representative of the victim, a sum—

(a) not less than Rs 5 lakh in case of death;

(b) not exceeding Rs 3 lakh in case of grievous injury;

and

(c) not exceeding Rs 1 lakh, in all other cases of injury

Provided that the compensation shall be paid at the earliest and in no case later than six months from the date of occurrence of the incident:

Provided further that in case of death, an interim relief shall be paid to the next of the kin within thirty days of the incident

(2) Where any person is held guilty of an offence leading to grievous injury or death, the adjudicating officer or the court may cause the name and place of residence of the person held guilty, the offence and the penalty imposed to be published at the offender’s expense in such newspapers or in such other manner as the adjudicating officer or the court may direct and the expenses of such publication shall be deemed to be part of the cost attending the conviction and shall be recoverable in the same manner as a fine

(3) The adjudicating officer or the court may also,—

(a) order for cancellation of licence, recall of food from market, forfeiture of establishment and property in case of grievous injury or death of consumer;

(b) issue prohibition orders in other cases.

Section 77: Time limit for prosecutions

Notwithstanding anything contained in this Act, no court shall take cognisance of an offence under this Act after the expiry of the period of one year from the date of commission of an offence:

Provided that the commissioner of food safety may, for reasons to be recorded in writing, approve prosecution within an extended period of up to three years.

Bench stays implementation of some provisions of Food Safety Act - THE HINDU

Restrains Centre from giving effect to nearly 25 provisions of the Legislation

The Madras High Court Bench here has restrained the Union Health and Family Welfare Ministry and the Commissioner of Food Safety in Chennai from giving effect to certain provisions of the Food Safety and Standards Act, 2006, and the regulations framed under it with respect to members of Madurai Managar Anaiththu Vanigargal Nala Sangam (MMAVNS), Tamil Nadu Foodgrains Merchants Association (TNFMA), and Tamil Nadu Chamber of Commerce and Industry (TNCCI).
Justice K. Venkataraman granted the interim orders in individual writ petitions filed by the three associations. In so far as the case filed by MMAVNS was concerned, the judge had stayed the operation of certain provisions of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, Food Safety and Standards (Packaging and Labelling) Regulations, 2011; and Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
He also restrained the Commissioner of Food Safety from enforcing the Regulations against members of the association and directed a Central Government Standing Counsel to take notice returnable by June 5. In the cases filed by TNFMA and TNCCI, the judge had restrained the Union Ministry from giving effect to about 25 provisions in the 2006-Act with respect to their members. In these cases too, the judge ordered notices to the Ministry and adjourned the matters to June.
The judge stated that he was inclined to pass such orders as the High Court had already granted similar interim orders on November 8 last year in two other writ petitions. The provisions that were stayed included Sections 3(1)(a), (za), (zf), 5(1)(a), 13, 14, 23, 31, 40, 50 to 65 and 77 of the Food Safety and Standards Act, 2006. According to the petitioners, the Legislation enacted in 2006 and implemented from August 5 last year severely affected those engaged in food business.
While the first three Sections that were challenged related to the definitions of adulterant, licence, and misbranded food, the other provisions related to composition of Food Authority, scientific panels, and scientific committees for implementing the Act. The Sections dealing with packaging and labelling of foods and licensing and registration of food business were also under challenge. The petitioners were also aggrieved against provisions imposing penalties, which they termed as very high.
Sections 50 to 65 of the Act stipulated the penalties and punishments that could be imposed for manufacturing and selling sub-standard food, misbranded food, food containing extraneous matter and for issuing misleading advertisements.
They also impose punishments for failure to comply with the directions of Food Safety Officer, providing false information, carrying out a business without licence, interfering with seized items and for obstructing or impersonating a Food Safety Officer.

FBO AWARENESS MEETING BY FSO

HC asks panel on pesticides to frame guidelines by mid August

The Delhi High Court today directed an experts committee set up by it to frame guidelines within three months to check presence of pesticide residues in fruit and vegetables available in open market in the city.
A bench of justices S K Kaul and Rajiv Shakdher also accepted a plea of pesticide manufacturers seeking a direction to the panel to allow their suggestions while framing the guidelines.
The court directed the six-member committee of experts to file its report containing the guidelines by August 17.
The bench also included Dr Sandhya Kulshrestha, Secretary of the Central Insecticide Board and Registration Committee, in the panel.
Taking suo motu cognisance of a media report, the court had set up the committee in May 10, 2011 to periodically examine the fruits and vegetables available in the open market to check if they contain pesticide residues.
Filing an affidavit before the court, the Centre had informed that the experts committee would be headed by the joint director of the Agriculture Ministry.
On February 14, the Agriculture Ministry had convened a meeting of its senior officials with those of the food safety and standards authority of India (FSSAI) and the Delhi government's health ministry on the issue, the affidavit said.
Besides chairperson Sarita Bhalla, others members include FSSAI director Dhir Singh, scientist N K Sharma, Delhi government's food analyst S M Bhardwaj, Union Agriculture Ministry official Vipin Bhatnagar and senior advocate V K Rao in the committee, it stated.
The court also suggested eminent scientist M S Swaminathan as an "outside" expert for the panel.
However, Swaminathan informed that his hands were full and he was stuck in too many assignments at this present juncture.
As per the media report, some NGOs had conducted a survey and claimed that vegetables and fruits sold in the city's markets contain poisons capable of causing cancer and harming the nervous system and liver.

Defer implementation of FSSA: foodgrain merchants - THE HINDU

Staff Reporter

The Tamil Nadu Foodgrains Merchants Association has urged the Central Government to defer the implementation of the Food Safety and Standards Act (FSSA) 2006, which is being implemented since August 5, 2011, till the “defects in the Act” were rectified.
Accompanied by the Dindigul Member of Parliament N. S. V. Chitthan, an association delegation led by president S. P. Jeyapragasam met the Union Minister of Agriculture and Food Processing Industries Sharad Pawar in New Delhi, recently, and submitted a memorandum.
The association said that the FSSA prescribes food quality standards that were akin to European and American standards, which mainly import agricultural produces. Even though the climate and soil types differ across various regions of the country, the Act had specified uniform standards across the country. Qualities like nutritional value, proteins, sugar content and moisture of damaged crops would vary depending upon these factors with uniformity being difficult to achieve.
Further, the Act defines ‘adulteration' on par with other infirmities such as non-compliance in printing of labels or packages.
The offence of misbranding had to be dealt with separately with lesser fines.
Food analytical laboratories
The association contended that the Central Government must establish food analytical laboratories to test quality control in all districts and give accreditation to the laboratories in this sector before implementing the Food Safety and Standards Act.
Mr. Jeyapragasam also called for a single licence to a food business operator as the Act forces one to take a licence to each and every village where a manufacturer sells his/her product.
The Act also mandates that food business operators appoint supervisors with a minimum technical qualification of a degree in science.
As this would cause practical problems, he urged the Centre to enforce this rule only when the workforce of a unit crosses 100.
In view of these problems, he urged Mr. Pawar to defer the implementation of the Act.
He also noted that these issues have been conveyed to the Chief Executive Office of the Food Safety Standards Authority of India, which comes under the Union Ministry of Health and Family Welfare and is implementing the FSSA.

Cola maker to reduce use of controversial chemical

Coca-Cola denies US consumer group’s claim that its colouring ingredient causes cancer; yet the company says it will modify its drinks in India like it has in California 

The Centre for Science in the Public Interest, a consumer advocacy group in the US, had filed a petition in February 2012 with the US Food and Drug Administration (FDA) to ban the use of ammonia-sulfit caramel in aerated drinks. Research was conducted on regular and diet Coca-Cola and Pepsi drinks available in Washington, DC. The group claimed the drinks contained high levels of 4-methylimidazole (commonly known as 4-MEI) which can be found in the caramel colouring used in the drinks. and is considered potentially carcinogenic.

The US FDA, however, said that there were no definite studies to prove the claim. A US FDA spokesperson said, ‘A consumer would have to drink more than 1,000 cans a day to reach the doses administered that have shown links to cancer.’

Despite the FDA’s clean bill, Coca-Cola has decided to reduce the amounts of 4-MEI used in their drinks in the US (in a phased manner, first in California). Coca-Cola’s official website states:?‘We have asked our caramel manufacturers to modify their production process to reduce the amount of 4-methylimidazole in the caramel.’

While Coca-Cola denied the “false and outrageous claims”, both Coke and Pepsi have modified the formulations of their drinks in the US. But have they done so in India as well?

Kamlesh Sharma, GM, public affairs and communication, Coca-Cola, India referred to the statement issued by Indian Beverage Association (IBA) which says that there are no adverse health implications from the use of caramel colouring. ‘This puts the issue in the right perspective,’ he said.  When asked if Coca-Cola in India would be modified to remove 4-methylimidazole, he sent us links to Coca-Cola’s official statement.  ‘We have asked our caramel manufacturers to modify their production process to reduce the amount of 4-MEI.’

Right Choice made several attempts to contact PepsiCo India for this report. The company did not respond to our calls and emails.

WHAT IS 4-METHYLIMIDAZOLE?

A statement issued by the Indian Beverage Association states, ‘The compound 4-methylimidazole (4-MEI or 4-MI) is a byproduct formed in certain foods and beverages during the heating, roasting and cooking process and is virtually ubiquitous – found in trace amount in foods and beverages that have been commonly consumed for decades.

‘It should be noted that 4-MEI is not added to food or beverage. Since 4-MEI may be formed when caramel colouring is made, caramel-containing foods such as cereals, beverages, baked goods, confectionery products, dairy products and condiments like soya sauce may contain detectable amounts of the compound.

‘The level of 4-MEI in caramel is regulated nationally by Food Safety Standards Authority of India, which is at par with that prescribed by FAO/WHO, Codex Alimentarius and the European Food Safety Authority. Leading public health organisations have reaffirmed safety of caramel. Hence, consumers have no reason at all to entertain any health concerns.’

TANUVAS taking steps to check extensive use of antibiotics - THE HINDU

“The Tamil Nadu Veterinary and Animal Sciences University (TANUVAS) is taking all steps to check extensive use of antibiotics that result in antimicrobial resistance to facilitate better livestock exports,” Vice-Chancellor of the university R. Prabakaran told The Hindu .
He was here recently to chair the World Veterinary Day celebration organised by TANUVAS and the Veterinary College and Research Institute (VC&RI), Namakkal.
The Vice-Chancellor said that the celebration's theme for this year was ‘Antimicrobial Resistance' and added that both under dose and over dose would result in antimicrobial resistance.
On steps to monitor extensive use of such medicines, he said that the varsity would soon establish two state-of-the-art facilities at an estimate Rs. 9.86 crore.
“They are funded by the Agricultural and Processed Food Products Export Development Authority (APEDA) and machineries will be installed in a month or two,” the Dr. Prabakaran said. Some of the tests that can be carried out in these labs include checking residues such as pesticides, antibiotics and faecal residues.
“It would even make it possible to identify if the chicken or cattle has been fed with genetically modified crop varieties and presence of mycotoxins,” he said.The labs will grade livestock products based on presence of residue. “Each country has a minimum and maximum permissible level for importing livestock products and this grading will help exporters to reduce presence of residues or to focus on countries that fit into their based on the results”, Dr. Prabakaran observed.
“These labs will also be a boon for domestic consumers as the Food Safety and Standards Act 2006 requires livestock products to have its quality and presence of microbial residues printed on them – in India”, the VC said.
“A proposal of TANUVAS to set up a facility exclusively for surveillance of emerging and remerging poultry diseases at Rs. two crore has been sanctioned by the state government at the principle level and is awaiting sanction of funds from the union government”, he said.
About reducing residues in the feed, he urged poultry farmers to use antibiotics only when it is inevitably required. “Use them only under supervision of veterinarians as dosage should not be decided by the farmer, while antibiotics should be withdrawn from broiler chicken a week before marketing it”, he concluded.

Licence and registration compulsory under Food & Safety Act

FEROZEPUR :   A meeting of the representatives of various unions with regard to implementation of Food Safety and Standard Act.  The meeting was presided over by Dr.Jasbir Singh Minhas.

 

Speaking on this occasion, Dr.Gupta, District Health Officer informed that the Food Safety and Standards Authority of India (FSSAI), has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. 

 

FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. 

 

He further said that every person dealing with the articles of food will have to obtain a licence and registration is mandatory under Food Safety and Standard Act and the minimum fee for registration having business transactions less than Rs.12 lakhs is Rs.100 and Rs.2000 above Rs.12 lakhs per year but the registration is compulsory for doing the business irrespective of the amount of transaction. He also made it clear that in the event of both non-registration and obtaining a licence, penalty and even imprisonment under the Act can be imposed.

Unhygienic food lays students low - THE HINDU

Vasudha Venugopal

The quality of rice is poor and even the ice cream served occasionally stinks, say students

There are few checks on the quality of food served in college canteens, especially when it comes to those in residential college campuses in the city's outskirts. Last week, nearly 38 students of SSN College of Engineering were admitted to a private hospital after complaining of severe dysentery and vomiting after consuming food in the mess of the college hostel that houses nearly 300 female post-graduate students. “We ate parotha at night and the next morning, most of us were unwell. The college doctor was no help and so we went to Chettinad Hospital here,” said a student.
“However, when the hospital officials asked us for a police complaint, our hostel administration asked us to go to another hospital. There, seven of us were administered drips, while the rest were put on medication,” she added.
In the aftermath of this incident, students protested and refused to eat in the canteen leading to the intervention of lecturers who promised to look into the issue. The students pay nearly Rs. 2,000 monthly to the college for food alone, and nearly Rs. 4 lakh on the PG course. Nearly 2,200 of the 3,600 students live in the college hostels.
Students point out that this is not the first time such an incident had occurred. “The rice is of poor quality and even the ice cream occasionally smells bad. But since not many people actually fall ill, the administration brushes the issue aside saying, “You shouldn't expect very high standards,” a student said.
Kala Vijayakumar, principal, SSN group of institutions said the college has instituted a rigorous process to monitor the quality of food and hygiene. “We have already appointed additional staff. Also, the student committee decides the caterers, from a list given to them. The checks were always there but now, they will be more stringent and frequent,” she said, adding that the contactor had already been warned. “I think the students panicked. It was just a one-off incident and we will make sure it is not repeated,” she said.
Students in many colleges feel that since most canteens serve outsourced food, managements shirk responsibility if the food turns bad.
Last August, the State government integrated the Food Safety Wing of the Directorate of Public Health with the Department of Drugs Control Administration to form, ‘Tamil Nadu Food Safety and Drug Administration' department (TNFS&DA). All hostels and canteens on campus will now have to register under the new Food Safety and Standards Act (FSSA) 2006 and the department will be responsible for ensuring food quality and safety standards.
But the fact that most colleges are outside the city also takes them outside the purview of the designated officer for the city. However, 32 designated officers have been formed to look into the quality of food served by hotels and caterers in the different districts across the State.
Many of the 79 colleges, mostly engineering campuses that fall in the purview of Kancheepuram district, are yet to seek licenses from the TNFS&DA. “Many of them do not clean their overhead tanks every 15 days as per rules,” says B. Bharanitharan, designated officer (Kancheepuram). “All colleges with canteen facilities, caterers and restaurants need to have licenses before August. It takes at least 50 days for us to process the license, to check the kitchen sites, hygiene conditions and quality of provisions,” he said.
The department, which is in the process of issuing licenses, at present, conducts checks only based on public complaints. “But we will soon have a helpline that students can call whenever they have problems with the food served in the colleges,” Dr. Bharanitharan added. EOM

Provide Quality Food during Temple Festivals

DINAKARAN & INDIAN EXPRESS