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While
the news of Food Safety and Standards Authority of India (FSSAI)
postponing the deadline yet again for conversion, renewal of existing
registrations for FBO’s under the Food Safety and Standards (Licensing
and Registration of Food Businesses) Regulations 2011 has been welcomed
by the hospitality industry in one voice; it doesn’t give a permanent
consolation to the industry. Of course, the fourth extension held on
February 4, 2014 might be a shrewd move by political masters for another
six months, for whom this is the time to appease the vote banks. But
the one thing that’s sure is the new regulations that are framed after
prolonged consultations are here to stay and cannot be buckled for long.
The hotel and restaurant industry is by and large in favour of the regulation, except for few flaws in the “technical and regulatory” aspects of it. They wanted “calibrated” and “consultative” approach before it being enforced upon the industry. Yes, of course, in a country where major chunk, almost 70 per cent, of food service business is in the unorganised sector, any talk of food safety and hygiene standards would be an impractical proposition without addressing the ground realities. However, the marathon consultations and workshops organised over the last two years both by the authority as well as the industry bodies across the country have created certain level of awareness about the impending regulatory framework in the market.  The
FSSA lays down stringent procedures starting from designing the
commercial kitchens, layout, usage of equipments, procurements of
ingredients, handling and storage, hygiene of both the facility as well
as handlers, preparation, display to others. The FBOs have to keep
records of everything at every level of procurement till usage. The
units also have to keep the licencing authority updated on any change in
the lay out, expansion, change in product category for which licence
has been obtained. The high level of safety and hygiene outlined in the FSSA would necessitate very high levels of professionalism while delivering food service. The professional consultants, hotel and restaurant designers, facility planners, equipment manufacturers and suppliers, food importers, vendors all have to re-adjust their role in the industry so that their clients and customers are not inconvenienced unnecessarily by the regulators. Sense of caution Professional consultants find the new regulatory regime as an opportunity to improve the food service delivery system in the country. The standards although difficult to implement in the Indian context due to various bottlenecks related to infrastructure, the general feeling is that it is time we improved our food safety and hygiene standards to the international standards. The hospitality consultants feel that hotel and restaurant owners need to focus on safety aspects from the concept stage of their units to create a safe and hygienic environment.  “Precautions
that need to be taken to ensure conformity with food safety norms have
to be taken from the conceptual stage itself. The concept includes
identification of the type of cuisine to be served; creation of a menu
listing the number of items to be prepared; and categorisation of the
equipment required to prepare the type of cuisine identified,” informs
Anil Bhandari, Chairman, abSmart Concepts. A time-and-motion study is
necessary before considering the design of the kitchen and secondary
spaces as it will help in making decisions related to the site plan,
floor plan, equipment layout, plumbing, ventilation, lighting and
materials to be used. In accordance with the Hazard analysis and
critical control points (HACCP) guidelines, importance is being given to
ergonomically-designed installations such as plumbing, drainage,
lighting, air-conditioning, exhaust, fire safety and accident-proof
systems, suggests Bhandari. According
to M Ramvittal Rao, Director, Vittal Concept Design, any food and
beverage production space must primarily meet three kinds of safety
aspects - food safety, employee safety and fire safety. “The equipment
selected must be provided with certifications which have an
international stamp such as NSF, CE, UL, TUV, EnergyStar and others.
These certifications provide for all requirements for a safe working
kitchen environment. Additionally, wall surfaces need to receive matt
finish vitrified tiles with minimal joints or synthetic hard plastic
wall panels, floors should be laid with ten millimeter thick vitrified
composite tiles and still better resin bonded quartz sheets which will
last 15 years plus. The false ceilings in all kitchen areas should be
stainless steel,” he informs.
 Strong
compliance to food safety and hygiene standards would become a unique
selling proposition for hotels and restaurants going forward and would
enable them to derive higher return on investments, feels Pankaj Giroti,
Chief Advisory Mentor, TallOak Hospitality. “We strongly recommend to
the hospitality entrepreneurs to create right facilities. The idea is to
create hygienic facilities, ease of working and comforting atmosphere,
in addition to something that pleases one and all. Moreover, the aim is
always to reduce the cost of operation and increase efficiency
manifolds. As the old saying goes Back of the house supplements the
Front of the House,” he states. Complying with the HACCP and Food
Safety regulations, one needs to conduct a hazard analysis , identify
critical control points, establish critical limits, establish critical
control monitoring requirements, establish corrective actions, establish
record keeping systems and establish verification procedures.  Kitchen
designers strictly follow HACCP principals and now FSSAI, informs Neel
Kamal Chauhan of HPG Consulting. Explaining the various priorities when
comes to designing a kitchen, Neel said, “Avoiding cross flows,
adequate refrigeration, process monitoring, personal hygiene of the
staff, cross contamination, kitchen waste management are of vital
importance in a kitchen design. “Refrigeration is an integral part of
any kitchen design and is designed keeping in mind the incoming and
outgoing flow of perishables. Integration of refrigeration with BMS
(building management system) has become vital element in designs. Staff
accesses through hygiene control systems , air purification,
sterilization of processing equipment are also integral part of any
kitchen design,” Neel added.  Enumerating
the design priorities, Pradeep Mathur, Managing Director, Mathur
Hospitality said that any kitchen design should take into consideration
safety in relation to property, manpower, and equipment. Easing the burden While new guidelines on food safety and security are a little stringent and difficult to implement, there is technology available to assist those who have genuine will and the wherewithal. Modern technological gadgets and equipments have really changed the way commercial kitchens are designed and operated in recent times. Whether it is flooring and ceiling, storage and preservation equipment, modular kitchens and ovens, chafing dishes, the modern commercial kitchens are a visual delight. “Trend is to have an international standard kitchen, which is efficient & easy to maintain. Earlier we used to maintain a line for the equipment, but now we have to see that a kitchen looks nice in all aspects while functioning. With new technologies and imported equipment we are able to save space. Also, quite a few have dual or multi- usage/ purpose attachments, which allow a consultant to minimise internal kitchen space and give space to front of house facilities. Technology is also available to prepare & store International cuisines like Continental, Italian, American and others, but Indian food is something which requires last minute preparations and finishes. Probably technology still has to meet the Indian cuisine preparation standards,” says Mathur of Mathur Hospitality.
“Hospitality kitchens are no more just cooking areas,” says Neel Chauhan. Gone are the times when commercial kitchens were just a cooking area, now with the engagement of professional foodservice designers, technological advancements in food production equipment and influx of international hotel and restaurants operators, and varied international cuisines have made a significant impact on kitchen designs. “Today’s kitchen has parameters such as effective space utilisation, energy efficient, easy for operations and should provide healthier and safer work environment for the chefs. There is clear and certain distinction of the flow starting from pre-preparation areas to food production and service. The aesthetics inside the kitchen like right kind of flooring, walls, ceiling is equally important,” he added. There is also a trend to go more Greener in terms of operations, waste disposal and recycling as food safety guidelines mandates procedures for hygiene in kitchens, notes Bhandari. Due importance is being given to ‘green’ or sustainable hotels, non-polluting environmental clearances. Also, the growing popularity of LEED Certification has led to a new thought of line in terms of water and waste management. Investment in technology for water and energy conservation methods, recycling of waste and built-in hygienic safeguards to arrest kitchen pollution is increasing, informs Bhandari.  Vendors OutlookIn the last few years many of the major national and multi-national food and beverage companies have started asking their local distributors and wholesale dealers to obtain licenses under the FSSA. Under the Act, vendors and distributors can be held liable for selling products after its date of expiry, misbranding, and storing in unsafe conditions rather than the manufacturer. The Act states that food business operators functioning without license can be imprisoned for six months and fined up to Rs five lakh. Dealers found selling substandard products are liable to be fined up to Rs five lakh and those selling misbranded products, up to Rs three lakh. Obtaining these licenses will make the dealer conform to the stringent norms on storage, transporting, and distributing food products. Conforming to the Act will ensure that high food safety standards are maintained. The licences have to be renewed annually. The strong world-wide trends for health and wellness have affected demand for modern kitchens. A lot of thought and planning goes into the modern, new-age, ergonomically designed kitchen. Vegetables and other perishables have to be kept fresh, and prepared so that they preserve their nutritional value, using as little fat as possible. Need and adherence to FSSA compliance is an Executive Chef’s top priority today.  Commenting
on FSSA Act, Marco Pesce, Country Manager, Electrolux Professional
said, “For Electrolux, it is a great opportunity, as our equipments like
the Air-o-steam Touchline and Air-o-convect Touchline combi ovens,
Air-o-chill blast freezing systems, and pressure bratt pans support the
new age culinary techniques like sous vide and cook n chill support the
endeavours of the chef to keep up with hygiene and food safety trends in
the commercial kitchen. Thus, we are by far the leaders in the industry
in providing hi-end equipments which support the users’ requirement in
maintaining food safety and hygiene.”With more and more parameters coming in force, it is a matter of time that the Industry has to follow Global standards which will help provide world class service and with more professionalise approach this transition will become a smooth affair.  Sanjeevak
Marwaha, Managing Director, Winterhalter India said, “With FSSA coming
into force Hospitality & Food Industry will take extra measures to
ensure cleanliness and hygiene. Winterhalter is extremely well placed to
address these concerns from FSSA segment, as all our products are
designed with a clear focus on delivering hygienically clean dishes to
our customers. Also, with our wide sales network and market leading
products, we are ready to partner the industry to embrace this change.”He also added that Winterhalter ensures safety and hygiene standards and measures as per the regulatory norms. They import every single unit from Germany, Switzerland and UK. Since all their products are certified as per European Standards, they do not undertake any other certification and testing of machines in India. Winterhalter Gastronom GmbH was awarded certification for quality, environmental protection and occupational health and safety by the Swiss Association for Quality and Management Systems, and is amongst the first to get such a comprehensive certification.  Rakesh
Tara, Country Manager – India, Angelo Po Grandi Cucine said, “Our
products like Chicken Star Combi ovens are one of the product from our
vast range which helps a Chef finish his work faster and in a very
hygienic way, besides this there are various other equipment which in
true sense are Chef’s companion. Besides our various equipments training
and service programmes, our company is actively engaged in uplifting
the conditions of the kitchen where food safety and hygiene are most
important parameters and now even government is getting serious to check
the hygienic conditions of the kitchen. This has also promoted us to
introduce more user-friendly washing functions in our Combi ovens.”With food preparation becoming a visible activity and show kitchens becoming popular, along with functional efficiency of the gadgets and equipments, the whole look and feel of the equipments have become increasingly important now. Commenting on how much this is putting extra pressure on manufacturers and vendors on R&D, Tara explained, “There is lot of pressure on manufacturers to make beautiful equipment which can be placed in front of the guests, instead of the closed kitchen as in earlier times. Hence, chic and sleek looking equipment is the need of the hour. Beautiful monoblocks with practically all colors are available from our stable and features like Combi oven with personalised signature for branding, smoker kit and pasteurisation kit are some of the new features of our products which place us above other manufacturers.”
 A
lot of hotels are applying international standard, not only
International brands but also local ones. Apart from FSSA, ETL approvals
or HACCP certification is becoming mandatory in India also. The new
Electrolux Hood Type dishwashers come with ETL Sanitation Approval and
comply with DIN 10512 standards. The excellent washing and rinsing
performances of the dishwashers result in the highest standards of
cleanliness (the wash water is free from food residue) and hygiene
(total detergent removal), and the high quality rinsing results in
complete sanitation. “Our
machines are HACCP certified, and allow HACCP monitoring via an
integrated PC network, thus equipping the Chef with ready solution to
maintain high level of hygiene efficiency. Most importantly, Electrolux
Touchline ovens provide fully automatic cleaning, from four pre-set
cycles including the new green functions of the integrated cleaning
system. This eco-friendly cleaning option optimises the consumption of
rinse aid, electricity and water; reducing up to 50 per cent of the
running costs; saving energy time after time and preserving the
environment. At the end of the Shift, a Chef can leave a perfectly clean
oven, ready for next day’s cooking,” added Pesce. |
Mar 3, 2014
Food safety & Hygiene No Room For Complacency
Food safety officials to intensify checks
The Tamil Nadu Food Safety and Drug Administration Department (Food Safety Wing) will step up inspections of restaurants and eateries in the district as part of a crackdown on unsafe food.
The drive is to eliminate food products that are harmful to health.
Those violating the norms will face stringent legal action such as filing of cases under the Food Safety and Standard Act, R. Kathiravan, Designated Officer, Tamil Nadu Food Safety and Drug Administration Department (Food Safety Wing), told The Hindu here on Sunday.
Food Safety officers took 31 samples in the past two months.
Of these, six were found unsafe, one was sub-standard, 11 were misbranded and the rest were found to have conformed to all norms. Samples were also lifted during ‘annadhanam’ at a temple festival recently. No harmful substances were detected in these samples.
Further, in a boost to these efforts, the microbiological tests have also commenced at the Government Food Analysis Laboratory here.
Microbiological tests are vital to detect growth of salmonella, a bacterium which can cause food poisoning.
Coimbatore has one of the six food analysis laboratories in Tamil Nadu that are approved under the Food Safety and Standards Act, 2006.
The rest are at Chennai, Salem, Thanjavur, Tirunelveli and Madurai.
Dr. Kathiravan said that fruit shops will also come under the scanner in the next few months to prevent artificial ripening of fruits done through the use of calcium carbide. The major health hazard is the acetylene gas emitted by calcium carbide.
This targets the neurological system and reduces the oxygen supply to the brain.
While short-term effects include sleeping disorders and headaches, he said that the long term effects are memory loss, seizures, mouth ulcers, skin rashes, renal problems and possibly, even cancer.
Any one having information on artificial ripening of fruits could mail the information to dofssacbe@gmail.com. All information will be kept confidential and action taken, Dr. Kathiravan said.
Better safe than sorry
You could be at risk of consuming adulterated food
Food adulteration is easy money for traders, but slow poisoning, disease or even death for consumers. How can we detect whether what we eat is safe? Geeta Padmanabhan finds out from experts
Call it “shaam ke side effects”. Binging on crisp vadais at the office party got us all down with stomach cramps, retching and diarrhoea. Food poisoning, we agreed. Used oil, we speculated, relieved our innards were still with us after the night-long purging. We also discovered: Lab tests in mice at Weill Cornell Medical College revealed a toxin made by Clostridium perfringens caused Multiple Sclerosis (MS)-like damage in the brain. Earlier work by the same team, published in PLoS ONE, had identified the toxin-producing strain of C. perfringens in a young woman with MS — a neurological condition affecting 40,000-50,000 people in India.
“We may be eating dangerous dye, sawdust, soap, stone, industrial starch or aluminium foil along with food,” said Assistant Professor of Chemistry Leena Singh, who has done research in adulteration. Adulteration is easy money for traders and slow poisoning, disease or death for consumers. What we eat can be unsafe, unhygienic or harmful when nutritious elements in them are killed. “An easy example of food adulteration is vanaspati in desi ghee.” Adulterants when used in illicit drugs are called cutting agents, deliberate addition of toxic adulterants to food or other products for human consumption is known as poisoning. These adulterants are often highly carcinogenic and when consumed over a continuous period of time can stunt growth and cause serious ailments.
Contamination at every stage
From growth to gourmet table, all areas are open to poisoning. Chemical fertilizers and pesticides contaminate food, bacteria and parasites travelling through wind and water settle snugly in the soil to foul the food grown. Whether in a large factory or in our kitchen, if we aren't scrupulously clean, food processing can be a major source of cross-contamination — specially through natural bacteria in the intestines of animals. Food stored incorrectly — uncooked piece of meat kept next to a bunch of grapes — can transfer bacteria and other contaminants from one food item to another. During preparation, a person with flu or gastroenteritis can pass on germs, a chopping board used for unwashed meat and then for vegetables can be a vehicle for contamination. Unwashed hands, dirty kitchen spaces, cockroaches and mice are all contamination carriers.
Adulteration is a form of cheating, Dr. Leena argues. But how do we judge the quality/purity of food items we buy? Food Safety and Standards Authority of India (FSSAI) has developed quick tests for some adulterants in food, which help consumers screen food particles, she said. It is a long list, but you could try some of them. Add 5 ml of solvent ether to 5 ml of honey, shake it well, and decant it in a petri dish. When the ether evaporates, add 2-3 ml resorcinol. See a cherry red colour? It's sugar/jaggery, honey! Sprinkle a teaspoonful of ground spices in a cup of water. Powdered bran, smelly dung or sawdust will float on the surface. Turmeric powder is too bright? It's metanil yellow if a violet colour persists when concentrated hydrochloric acid (HCl) is added to it. Put pepper corns into a beaker containing carbon tetra-chloride. Papaya seeds float to the top, pepper settles down.
Accredited labs
You could also try one of the accredited food testing labs in Chennai, Kochi, Bengaluru or Hyderabad. Check out: (http://www.fssai.gov.in/Portals/0/Pdf/NABL_accred_ted_food_testing%2828-11-2011%29.pdf). “We are a dedicated lab for food testing as per requirements of FSSAI,” says Ashok Kumar, Chennai Testing Laboratory (22501757). “We use high-end instruments like GCMS and Flame photometer to assess purity, and adulterants are discovered through chemical tests. We have approved standard procedures to test food.” The lab is equipped to test dairy products, cooked food, spices, edible oils, powdered spices, tea powders, wheat grains, maida and rice, he says.
But then, prevention is better than cure, so make sure you buy food products that are not only unadulterated but also “ecologically ethical”, says Leena. They should be ethically made/sourced and traded without a negative impact on environment or humanity, should not have been tested on animals and must be organic, sustainable, natural, fair-trade products. Support grocery stores that go for minimal packaging. Stay firmly away from packaged, ready-to-eat or partially-cooked food items. Adulteration is almost impossible to detect or remove from these.
Buy packed items of well-known companies, buy stuff at reliable retail shops and recognised outlets, check the ISI mark or Agmark, FSSAI, buy products in air-tight containers, resist the craze for artificially-coloured sweets and buy only from reputed shops, says Ashok Kumar. “Do not buy sweets or snacks kept in the open; avoid buying things from street-side vendors.” Saying no to the boiled peanut mix on Elliot's beach, then?
Alarming urea content found in milk
Faridkot, March 2
A study conducted by Greenpeace India, a voluntary organisation working on environmental issues, has reported an alarming rise in the concentration of harmful nitrates in drinking water in Malwa. For this, scientists blame rampant use of chemical fertilisers.
The quality of milk is also believed to be critical in Punjab as the high use of synthetic nitrogen in green fodder and dry cattle feed is going unchecked, said Gopikrishna SR, senior campaigner, Greenpeace India.
About 20 per cent of all sampled wells in Malwa have nitrate levels above the WHO safety limit of 50 mg per litre, the study mentioned. The samples were collected from 50 villages in Bathinda, Muktsar and Ludhiana districts.
He said the high nitrate content in underground water had been particularly affecting the health of children in rural areas.
The urea concentration in cattle feed is also found much more than the permissible limit of 1.5 per cent, the study said.
The practice is adopted to raise milk protein, said Harminder Singh Sandhu, former assistant director in the Animal Husbandry Department.
Importers, restaurateurs concerned about imported food labelling norms
The labelling of imported foods continues to be a cause for concern for food importers and restaurants that are dependent on imported raw material for their fare.
This has forced the proprietors of several restaurants to hike their prices by 30-40 per cent. Many importers, who have been grappling with delays in getting the raw material, have shut shop.
Several lots of food items are stuck at various entry points due to the inadequacy of information about the material [as mandated by the Food Safety and Standards Authority of India (FSSAI)].
Sources in the industry informed that about 400 containers, estimated to be worth approximately Rs 700-800 crore, have been held up at the entry points, which include airports.
They contain potato pellets, pulses, processed foods, biscuits, frozen foods (including seafood), vegetables, herbs, cheese, meat and sauces. But importers have stopped importing chocolates.
The norms require makers of packaged food items to list the contents in English, the ingredients used and their nutritional values, and the producer’s name, address and country of origin.
All the information should be mentioned in the format prescribed by the country’s apex food regulator.
FSSAI has been conducting 100 per cent sampling and mandated the approval of the foods being imported. The Indian regulator’s approval could take between six months and a year.
Industry experts opined that this could have been done to discourage imports to save dollars, given the economic situation (the fiscal deficit).
Importers
Amit Lohani, convener, Forum of Indian Food Importers (FIFI), said that despite several representations by them, the issue remained unresolved.
“We represent about 400 importers. Of these, about 17 importers have shut down their businesses,” he informed, suggesting that the norms be set on the basis of risk-based analysis.
“The average duty levied on food imports is 50-60 per cent. And the detention is hampering our trade. This has forced us to consider a new business,” he stated.
Restaurateurs
Vikrant Batra, co-owner, Café Delhi Heights, said the issue has been persisting for a while, and since some ingredients couldn’t be substituted with Indian alternatives, it was getting difficult.
“In the last three to four months, the prices of imported raw food materials has gone up by 30-40 per cent due to the fluctuating dollar prices and shortages of ingredients,” he added.
“The prices also have risen due to delays. We offer worldwide cuisines, and to give authentic tastes, we have to rely on such imported raw materials,” Batra said.
“We cannot hike the prices, or compromise on the quality. We use herbs, vegetables, cheeses and meats to make the dishes authentic, as we cater primarily to tourists,” he added.
“It is difficult to get the ingredients of a similar quality in India to substitute the imported ones,” Batra said.
It is not only the restaurant and café chains, but the hospitality sector, as a whole, which is grappling with this problem.
“Supply is short, and people are selling food at rates as exorbitant as 3-4 times their regular prices,” stated Devendra Kumar, vice-president, FnB production, Le Meridian New Delhi.
He added, “If we have to prepare an authentic French or Japanese dish, we need imported ingredients.”
“Some sauces, condiments, lamb and fish are not available as per demand. There is shortage of high-quality fish, such as salmon,” Kumar said.
“We know there are regulations that need to be complied with. However, the traders should be imparted with information about them,” he added.
“There are differences in regulatory requirement in different countries. It is in the interest of everyone that the regulations be framed based on feasibility,” Kumar stated.
“And people should be given some time to comply with the norms as it affects the operations,” he added.
Experts expected the problem, which has arisen due to a communication gap, to be sorted out in the next couple of months.
Anil Bhandari, hospitality consultant, stated, “There was a communication gap between the importers and the FSSAI. Moreover, there was a shortage of proper storage facilities at airports.”
“And some traders thought they could get away with this. We expect the situation to be back to normal in the next 45-60 days,” he added.
It is pertinent to mention here that importers and the FSSAI were in talks, and some issues regarding the labelling norms were said to have been resolved.
The importers were of the opinion that the regulator should clarify some regulations and give them some time to implement the norms.
Labelling requirements as per Food Safety and Standards Regulations, 2011
The labelling language should be English
The names, trade names and descriptions of the food items should be mentioned on the package
The names of the ingredients used in them should be in descending order of their composition weight or volume, as the case may be
Vegetarian or non-vegetarian should be declared by affixing the symbol for vegetarian or non-vegetarian
The package should contain the name and address of the manufacturer and the manufacturing unit
In cases where food articles are imported into India, it should contain the name and address of the importer in India
It should mention the net weight, number or measure of volume of contents
The label should mention the batch number, lot number or code number
It should specify the month and year in which the commodity was manufactured or prepared
The best before date should be printed on the label (It could also be expressed in terms of number of months before the best before date)
It should specify the nutritional information per 100g or 100ml of each serving of the product.
The Food Safety and Standards Regulations (FSSR), 2011, states that vegetable fats are not permitted in chocolate. The label must specify this.
Mar 1, 2014
Government takes on food contamination with plans for ‘product recall’ safeguard
Government takes on food contamination with plans for ‘product recall’ safeguard
Shaken with the rising incidents of adulteration of food products manufactured in India and sold locally and abroad, the Food Safety and Standards Authority of India (FSSAI) – under the Ministry of Health and Family Welfare – is all set to usher in a ‘product recall’ procedure to ensure food safety in the country.
Once the procedure is in place, any food product, ranging from tinned products to packaged milk, if found to be counterfeit, adulterated or contaminated, can be seized and recalled at the production stage, retail stores or even from consumers.
If a product is found to be spurious, the entire quantity of the item produced in the ‘production batch’ period will be recalled. It could be thousands of butter packets belonging to the specific period in question, or lakhs of baby food packets.
It would also be possible to trace and remove a tainted product at any part of the supply chain.
In November last year, Tasty Nuts, a variety of spice-coated fried peanuts, from Haldiram’s Nagpur plant were recalled in Australia as the product was found to be contaminated with aflatoxin, a highly toxic compound. The product was recalled from retailers and even consumers.
Sixteen food samples collected
Ludhiana, February 28
The Health Department today collected 16 samples of food on the directions of Civil Surgeon Dr Subhash Batta.
The samples were taken under the supervision of District Health Officer Dr Avinash Kumar.
The team collected samples of juice, salt and soda from Dugri, the sample of pastry was collected from Ladowal. Another sample of juice was collected from Noorpur Bet and Mallak Pur. A sample of tea was collected from Haibowal while samples of cold drink and water were collected from Civil Lines.
From Ghumar Mandi, the team collected the samples of tea, daal and cold drink while the samples of soda and salt was collected from Ferozepur Road. The samples of “namkeen” and juice were also collected from Sarabha Nagar. The samples have been sent to food laboratory in Chandigarh.
CMO Wokha on food safety
As per the provision laid under Food Safety and Standard Act 2006 and Rules 2001, the designated officer (chief medical officer), Wokha has reminded all the food business operators in the district to obtain the FSS license or register their food business establishment (Food Manufactures, Distributors, Stockiest, Agencies, Departmental Supplies, Wholesellers, Retailers, Hotels, Restaurants, Canteens, Pharmacy selling food items, all petty Food Business operators etc.) from the office of the designated officers (CMO) on or before March 25, 2014.
Operating Food Business without the FSS license or registration will attract penalty up to Rs.Five lakh and imprisonment up to six months under Section 63 of the Food Safety and Standard Act 2006.
Feb 28, 2014
Australia warns India over food exports
One of key reasons for rejections has been new food labeling law and policy in Australia
Barely six months after Russia lifted a ban on import of rice and peanut from India on grounds of contamination, Australia has warned India of violation of laws governing processed food exports to the country.
An advisory by the department of agriculture, Australia, has been issued and circulated through APEDA (Agricultural and Processed Food Products Export Development Authority), that Indian exporters involved in the exports of processed food products especially, containing milk, have not been following the relevant regulation of imports into Australia, after detection of cases violating the import regulations.
In tandem, India's food exports to Australia fell by 17% in value (from Rs 556 crore to Rs 458 crore) and nearly 12% quantity (from 57,877 MT to 5,1077 MT) in one year's time between April and November2012-13 and 2013-14, according to data from APEDA. Last year, India exported 460 metric tonne of dairy products to Australia (between April-November2012-13), which came down to 327 MT to same period this year.
One of the key reasons for rejections has been the new food labeling law and policy in Australia. In 2011, the Australia and New Zealand Food Regulation Ministerial Council together with the Council of Australian Governments (COAG) commissioned an independent review of Food Labelling Law and Policy. The review made 61 recommendations covering a wide range of food labeling issues.
"Rejection Australia has upgraded its import norms for foodproducts, and thus most of the rejections are on account of issues like packaging," said P C Sunish, partner, Arul Appalam Depot, a processed food exporter to Australia.
Notably, last year, much of the food exports to Australia were driven by guar gum boom, but the slump this year in guar gum had been largely compensated by higher Basmati rice exports from India. This apart, non-adherence to safety standards, especially labeling, has been one of key reasons for largenumber of refusals for Indian products in other markets as well.
For example, Indian food products are in the top of refusal lists at the US FDA (Food & Drug administration),mostly on the ground of being adulterated and misbranded. In the month of January alone, India faced the highest number of rejections, about 236, according to the monthly refusal list issued by the Operational and Administrative System for Import Support (OASIS), of the US FDA. A large number of products in the list are either processed food, followed by pharmaceutical products.
Barely six months after Russia lifted a ban on import of rice and peanut from India on grounds of contamination, Australia has warned India of violation of laws governing processed food exports to the country.
An advisory by the department of agriculture, Australia, has been issued and circulated through APEDA (Agricultural and Processed Food Products Export Development Authority), that Indian exporters involved in the exports of processed food products especially, containing milk, have not been following the relevant regulation of imports into Australia, after detection of cases violating the import regulations.
In tandem, India's food exports to Australia fell by 17% in value (from Rs 556 crore to Rs 458 crore) and nearly 12% quantity (from 57,877 MT to 5,1077 MT) in one year's time between April and November2012-13 and 2013-14, according to data from APEDA. Last year, India exported 460 metric tonne of dairy products to Australia (between April-November2012-13), which came down to 327 MT to same period this year.
One of the key reasons for rejections has been the new food labeling law and policy in Australia. In 2011, the Australia and New Zealand Food Regulation Ministerial Council together with the Council of Australian Governments (COAG) commissioned an independent review of Food Labelling Law and Policy. The review made 61 recommendations covering a wide range of food labeling issues.
"Rejection Australia has upgraded its import norms for foodproducts, and thus most of the rejections are on account of issues like packaging," said P C Sunish, partner, Arul Appalam Depot, a processed food exporter to Australia.
Notably, last year, much of the food exports to Australia were driven by guar gum boom, but the slump this year in guar gum had been largely compensated by higher Basmati rice exports from India. This apart, non-adherence to safety standards, especially labeling, has been one of key reasons for largenumber of refusals for Indian products in other markets as well.
For example, Indian food products are in the top of refusal lists at the US FDA (Food & Drug administration),mostly on the ground of being adulterated and misbranded. In the month of January alone, India faced the highest number of rejections, about 236, according to the monthly refusal list issued by the Operational and Administrative System for Import Support (OASIS), of the US FDA. A large number of products in the list are either processed food, followed by pharmaceutical products.
Food Safety Act defaulters fined Rs 12,000
Jammu, February 26
The Jammu Municipal Corporation (JMC) today imposed a fine of Rs 12,000 on traders for violating norms of the Food Safety Act. An inspection was conducted by a team of municipal officials of different markets ahead of the Mahashivratri.
Led by Health Officer Dr Mohammad Saleem Khan, a team of municipal veterinary officer, food safety officers and other field staff visited Janipur, Gandhi Nagar, Shastri Nagar, Roop Nagar, Durga Nagar, Bantalab, Muthi, Talab Tillo, Vikram Chowk, New Plot and Shiv Nagar and inspected shops and eateries.
A number of food establishments, including sweet shops, meat shops, fish shops, provisional stores and food stalls, were checked. A compounding fee of Rs 12,600 was also realised from defaulters. Dr Khan said shopkeepers dealing with food items were warned and directed to ensure supply of good quality of food to people.
Modi urges traders to face global challenges
‘Don’t be scared of competition’
New Delhi: BJP’s prime ministerial candidate Narendra Modi on Thursday said the consumers in small towns and cities have become brand conscious and small traders should seize the opportunity to service this demand.” Do not be scared by these things. Our children have taken IT to the world. You have to embrace modern science and technology. Set up e-commerce. You can set up virtual malls in small shops,” Modi said without committing his stance on allowing foreign retailers in the country.
The BJP has opposed the entry of global retailers such as Wal-Mart and Tesco and its government in Rajasthan has reversed a decision to allow foreign chains in the multi-brand retail sector.
Modi, who is seen as a tough administrator, also called for eliminating outdated laws which have stifled the common man and the business community. “Sometimes I feel that there is a need to devise a law which would ensure that a new law will be enacted only when 10 old and outdated laws are done away with,” Modi said, while calling for an across the board overhaul of government machinery.
“A massive web of laws has been created. Give us strength so that we can end these laws every week. Laws should be simple, easy and should empower the common man,” he said.
Veerappa Moily okays field trials of GM crops
NEW DELHI: Seed companies and agriculture research institutes can go ahead with scientific field trials of different transgenic varieties of GM crops which had got clearance from the government's regulatory body Genetic Engineering Appraisal Committee (GEAC) in March last year.
A day after agriculture minister Sharad Pawar spelt out the government's stand over the contentious issue while pitching for field trials, environment minister M Veerappa Moily on Thursday gave his go-ahead to the move.
Moily said he had cleared the file as the GEAC's decision was not bound by the Supreme Court's moratorium (on field trials) order.
The decision, which had been kept in abeyance by his predecessor Jayanthi Natarajan, will now allow companies and institutions to put more than 200 transgenic varieties of rice, wheat, maize, castor and cotton on field trials to check their suitability for commercial production.
Moily emphasized that these companies (both government and private) and research institutions can, however, go for trial only after getting nod from respective state governments.
"If a particular state government does not allow it, these entities will not be able to go for field trial," environment secretary V Rajagopalan said.
It is learnt that some states like Punjab, Haryana, Maharashtra and Gujarat do not have any problem in allowing field trials. At present, government allows commercial production of only Bt cotton (transgenic variety of cotton). Though Bt brinjal had passed its field trial, it was not allowed to go for commercial production amid strong protests by civil society groups.
The government has, meanwhile, called the next meeting of GEAC on March 21 to decide other pending applications.
Though the GEAC in its last meeting on March 22 last year had given approval for field trials of these 200—odd varieties of food and non—food crops, the then environment minister had decided to keep it in abeyance until strict regulatory mechanism and bio safety protection regime were put in place in the country.
Both anti— and pro—GM crop groups, meanwhile, crossed swords over Moily's move to reverse his predecessor's decision. Reacting over the move, AAP leader and senior Supreme Court lawyer Prashant Bhushan said the decision was a clear violation of the apex court's order.
While the Coalition for a GM Free India and Greenpeace condemned the Moily's action as "unscientific, anti-people and reeking of vested interests", industry body Association of Biotech Led Enterprises—Agriculture Group (ABLE—AG) welcomed the removal of restrictions on previously approved field trials of genetically modified crops.
"The writing on the wall is clear now. The UPA government is against the interest of the citizens, our farmers and the welfare of the nation. It is hand in glove with the multi—national GM seed industry that stands to gain immensely from the numerous open field trials of GM crops," said Rajesh Krishnan, convener, Coalition for a GM Free India.
Greenpeace was equally critical of Moily's decision. Its campaigner Neha Saigal said, "This proves that the government has turned a blind eye to the growing scientific evidence on the adverse impacts of GM crops and the massive opposition to GM crops from around the country. The government has clearly chosen corporate interests over the interests of the people."
ABLE-AG executive director N Seetharama, on the other hand, lauded Moily's decision. He said, "At a time when agriculture is under severe stress and requires immediate infusion of technology and innovation, we can't afford to ignore biotechnology which has a proven track record of enhancing crop yields in a safe and sustainable way the world over."
Feb 27, 2014
Food and drug authority raids shops, collects samples
ALLAHABAD: A team of FDA (Food & Drug Authority) led by city magistrate on Wednesday carried out a series of raids at different eateries, including a restaurant on Railway Station Road, and two sweetmeat shops at Nakhas Kohna and collected samples.
The team also destroyed stale food products, including sweets, paneer and vegetables.
Food safety officer Mahendra Yadav told TOI that the team first raided a restaurant located near railway station road and checked the status of paneer and butter and vegetables. He added that the team destroyed fried paneer and stale vegetables.
The team also collected samples from the restaurant and sent it for laboratory tests.
The team also inspected and checked several food items (sweets) at two sweetmeat shops located at Nakhas Kohna and destroyed stale sweets.
He further maintained that the owners of sweetmeat shops could not answer the queries of FDA team and stringent action would be initiated once the laboratory reports arrive.
Meanwhile, FDA officials said that they have chalked out a strategy to carry out a series of raids and checks ahead of Holi festivals. For that teams have been constituted who would conduct raids at city and dehat pockets.
Rajnath extends support to arecanut growers
‘Arecanut will be declared safe for consumption’
Bharatiya Janata Party president Rajnath Singh has said the party will take initiatives to address problems faced by arecanut growers if it comes to power at the Centre.
He was addressing a convention of booth-level party workers here on Wednesday.
Mr. Singh said that the Ministry of Health and Family Welfare’s direction to the Food Safety and Standards Authority of India (FSSAI) to examine the scientific evidence regarding the harmful effects of arecanut had created apprehension among growers.
He said that various research works had proved that consumption of arecanut was not injurious to health. If the BJP came to power, it would protect the interests of arecanut growers by declaring that consumption of arecanut was not injurious to health, he said.
சுகாதார சீர்கேடு புகார் எதிரொலி மாட்டிறைச்சி கடைகளில் அதிகாரிகள் ஆய்வு
வாணியம்பாடி, பிப். 27:
வாணியம்பாடி பகுதியில் உள்ள மாட்டு இறைச்சி கடைகளில் சுகாதார துறை அதிகாரிகள் நேற்று திடீர் ஆய்வு செய்தனர்.
வாணியம்பாடி பகுதியை சுற்றியுள்ள முஸ்லீம்பூர், புதூர் ரயில்வே கேட், ஆற்றுமேடு, நேதாஜிநகர், ஜப்ராபாத் ஆகிய இடங்களில் மாட்டு இறைச்சி கடைகள் அதிக அளவில் உள்ளது. இங்கு கடைகளிலேயே மாடுகளை அறுப்பதால் சுற்றுப்புற பகுதியில் சுகாதார சீர்கேடு ஏற்படுகிறது. இதனால் அப்பகுதி மக்கள் கடுமையாக பாதிக்கப்பட்டனர். மேலும் சுகாதாரமற்ற முறையிலும், கன்றுக்குட்டிகளின் இறைச்சியை விற்பதாக அப்பகுதி மக்கள் வேலூர் மிருகவதை தடுப்பு பிரிவுக்கு மனு கொடுத்தனர். அதன்பேரில் வாணியம்பாடி ஆணையாளர் ரவி உத்தரவின்பேரில் சுகாதார துறை ஆய்வாளர்கள் சீனிவாசன், நடராஜன், விஜயகுமார் மற்றும் அதிகாரிகள் நேற்று காலை புதூர் ரயில்வே கேட், ஆற்றுமேடு ஆகிய பகுதிகளில் திடீர் சோதனை நடத்தினர். அங்கு 15 கன்றுக்குட்டிகளின் இறைச்சிகளை விற்பனைக்காக வைப்பட்டிருந்தது தெரியவந்தது. இதையடுத்து அதிகாரிகளே அனைத்து இறைச்சிகளையும் பறிமுதல் செய்து அழித்தனர். மேலும் கடையின் உரிமையாளர்களை எச்சரித்தனர்.
இதனைதொடர்ந்து வாணியம்பாடி பஸ் நிலையத்தில் உள்ள பெட்டிக்கடைகளில் தடீர் சோதனை நடத்தினார்கள். அப்போது கடைகளில் விற்பனைக்காக வைக்கப்பட்டு இருந்த காலாவதியான குளிர்பானங்கள், தின்பண்டங்கள் மற்றும் குட்கா உள்ளிட்டவற்றை பறிமுதல் செய்தனர். மேலும் கடை உரிமையாளர்களை அதிகாரிகள் எச்சரித்து வந்தனர்.
Public food labs short-staffed, poorly-equipped, low on infrastructure
Food testing laboratories run by state governments in India are characterised by a host of problems. Besides being a few in number, they are short-staffed and ill-equipped.
The sole labs in Gulzaribagh, Bihar, and Dalgate, Jammu and Kashmir, are two cases in point.
However, they provide private facilities an opportunity to undertake the task of testing samples.
Besides being located in urban centres, they have the requisite number of personnel and are better-equipped.
Moreover, they are certified by the Food Safety and Standards Authority of India (FSSAI), the country’s apex food regulator, and offer such services as third-party food testing.
Gulzaribagh, Bihar
Bihar’s health department’s food safety wing - which itself is facing an acute shortage of manpower - has just one laboratory, which is located in Gulzaribagh, a city in Patna district.
Ironically, it became defunct a couple of years ago, following the retirement of the food analyst. Moreover, it did not have a specialist to check food samples for the presence of micro-bacteria, if any.
Food safety officials seized a number of items and sent these to the Mines Area Development Authority Laboratory in Dhanbad, Jharkhand, which charges a fee of Rs 200 per sample.
A few months ago, the services of a private facility in Kolkata, which is accredited by the National Accreditation Board for Testing and Calibration Laboratories (NABL), were sought. The department agreed to pay Rs 1,000 per sample, which is steep.
Food safety officials, speaking on the condition of anonymity, stated that every food safety inspector has the target of collecting twelve samples per month, and concurred that it is a cumbersome process, and the test reports are often delayed.
However, the department has big plans, and has given its nod to the proposals to set up a laboratory at every divisional headquarters and a state-of-the-art super lab in the state capital.
It was proposed that the divisional lab would be manned by a ten-member staff, comprising food analysts, technicians and assistants, while the super lab would be headed by a director.
The proposal also suggested that the latter would have food analysts to check food samples for the presence of chemicals, while another specialist will look into bacteria and other harmful microbes. It is now upto the finance department to take a call in this regard.
At present, there are only 14 food safety inspectors (against a sanctioned strength of 30), and they are expected to look after all the 38 districts of the eastern state.
There are nine designated food safety officers (FSO), who are expected to keep tabs on adulteration in all the divisions.
According to Sanjay Kumar, Bihar’s food safety commissioner, the existing manpower is not enough to implementing the objectives of the Food Safety and Standards Act (FSSA), 2006, and the food safety department proposed that new posts be created for all the ranks.
As per the proposal, there would be one food safety officer (FSO) at the block level; one FSO per one lakh persons at the town level, and two joint commissioners at the state headquarters (who would look into the legal and enforcement aspects).
The food safety officials claim the new set-up would be in place in about a year.
Jammu and Kashmir
Dalgate in Jammu and Kashmir has a food laboratory, which is not only inadequately staffed, but also short on equipment, despite the fact that it caters to the Kashmir division and receives samples from the remotest of areas.
In fact, sources stated that Srinagar’s assistant controller of food doubles up as the food analyst at the facility, and only six officials are currently serving, as against the sanctioned strength of 17. Of these, two are lab attendants, one is a lab technician and three are food safety officers.
Of the vacant posts, one is for a senior laboratory technician, two each are for lab assistants, food analysts and lab assistants, are three are for assistant food analysts.
“The work at the laboratory is badly hit due to the shortage of staff, and even the preparation of sample reports takes over a week,” a senior official of the food safety department said on the condition of anonymity.
“If staff was available, more tests could have been conducted,” he stated, adding that while these issues were brought to the notice of the government many a time, but no action was initiated.
Officials said the laboratory is ill-equipped to conduct analysis of food samples to detect carcinogenic chemical and biological toxicants.
It does not have a high performance liquid chromatography (HPLC) machine, a gas liquid chromatography (GLC) machine, a spectrophotometer, a water testing kit, and even basic equipment, like a projector microscope, a binocular microscope and a milk testing kit.
“These equipments are vital. The HPLC machine could have been used for the detection of residual pesticide in packaged drinking water and carbonated water,” a Drug and Food Control Organisation (DFCO) official said.
“A spectrophotometer is vital for the detection of colouring agents in juices and spices,” he stated, adding that due to the lack of equipment, many samples are being sent outside the state for testing.
An NABL team visited the facility recently, and during its inspection, it took note of the shortage of manpower and equipment.
An official of the Srinagar Municipal Corporation (SMC) said they have started sending samples to the Central Food Laboratory (CFL) in Kolkata, because all tests cannot be conducted at the Dalgate laboratory.
“We have seen that the analysis reports prepared by the Dalgate lab contradict those of the Kolkata-based referral laboratory,” he added.
Satish Gupta, controller, Drug and Food Control Organisation, Jammu and Kashmir, said that the government is in the process of upgrading the facilities at the laboratory.
“We are in the process of providing adequate staff and equipment at the laboratory,” he said.
At the other end of the spectrum is Gujarat, which has shown the way, with mobile testing vans and investment in the establishment of a state-of-the-art facility. However, the food testing scenario in India continues to be dismal.
This is evident from the fact that while plans are now afoot for 125 laboratories across India, a gap analysis of the country’s 72 existing public labs highlighted the need to upgrade the facilities (for which a corpus has been earmarked).
TÜV SÜD South Asia [Mumbai (Maharashtra), Gurgaon (National Capital Region) and Bengaluru (Karnataka)]
Owing to growing consumer awareness and rapid globalisation, food companies have begun to realise the importance of food safety, according to Pankaj Jaiminy, assistant vice-president (food, health and beauty), TÜV SÜD South Asia [which operates three food testing labs (in Mumbai, Gurgaon and Bengaluru)].
“TÜV SÜD was among the first third-party testing agencies to be authorised by FSSAI to carry out inspection of food business operators (FBO) and issue Food Safety Management Systems (FSMS) certifications on their behalf,” he informed.
As regards an inadequacy in the number of government labs creating opportunities for private food testing facilities, he said, “If we look at the present scenario, food testing facilities are less, but are increasing at a fast rate.”
“However, more improvement is required in the central and state labs in terms of infrastructure, equipment and manpower,” Jaiminy added.
“Fortunately, this gap in food testing facilities and requirement of food testing in India is bridged by third-party food testing agencies like TÜV SÜD,” he stated.
All that glitters isn’t healthy
Those with a sweet tooth probably find plates of sweets very hard to resist, and when they come served with a shiny thin sheet of silver or gold on top, the allure is even more so. However, with a growing increase of adulterated varks (thin sheets of edible metals) in the city, experts warn us to be careful about what we consume.
Varks, or varak from the Sanskrit word, are thin delicate malleable foils. Either made from silver or gold, they are very common in Indian and even South Asian cuisines. Mostly used as decorative garnish at sweet shops, varks are also used on hot items like biriyani.
However, with the increase in demand, supply has become susceptible to less than appetising adulterants. Explains YV Anuradha, commissioner, Food Safety of Andhra Pradesh, Food Safety and Standards Authority of India (FSSAI), “The Food and Drug Administration of India examined silver foils from various shops in Pune and discovered that some of them contained high levels of aluminium. They also seized about 66 kgs of sweets which were adulterated. So keeping the public health in mind, we plan on initiating testing of silver foil in Hyderabad as well.”
The initiative also stems from the fact that the organisation has received complaints of adulteration in the city, the commissioner further informed.
“It is very true that high levels of aluminium intake may result in severe health problems. A Hyderabadi myself, there have been instances where I specifically chose sweets which had silver foil on them due to the appeal. But these reports of adulteration have forced me to be very careful about what I consume,” expressed Anuradha who added that testing of vark from across the city would be initiated soon.
But until a proper inspection is conducted, the commissioner says the best way to safeguard against such consumption is by being aware of the adulteration. “I would like to bring about an awareness in public about what they consume and how much they consume,” she says. For adulterated varks in small quantities may not be harmful, however, incessant consumption could be fatal.
Besides the possibility of the city’s sweetmeats being contaminated, earlier, there was also the controversy over the varks being non-vegetarian as the metals were beaten into thin sheets with the innards of a bull, sandwiched between the skin of a sheep or camel and treated with animal fat.
While this was indeed a fact during lesser advanced times, Mohammed Waliuddin, who owns a vark production company near Mecca Masjid in old city, assures us that technology has long replaced this traditional practice.
“This was the case about 80 to 100 years ago when these techniques were used to prepare vark. But, with the advancement in technology, even we have adopted new techniques. The preparation of vark is 100 per cent vegetarian now and we only sell pure quality of silver,” says Waliudin who has been in the business for the past 35 years.
Explaining the shift in methods, the 55-year-old alumni of City College tell us, “With the rise of awareness of safe guarding animals and introduction of modern equipments, intestines of bulls and animal skins were replaced with iron headed hammers and German sheets of butter paper respectively.” The metal is interleaved in the booklet of thin butter sheets that are then hammered with the iron, thus producing the foil. The smooth surface of the German sheets make it easier to store and peel off the vark, which is sold per booklet.
So how does one tell a good vark from an adulterated one, considering that both silver and aluminium tend to look the same when drawn into sheets?
“It is very easy to recognise between the pure silver vark and an alloy of aluminium and silver, or even a pure aluminium vark. While the silver vark is very fine and wafer thin, aluminium-mixed varks aren’t as fine. Also, silver varks disintegrate rapidly when rubbed between the fingers whereas aluminium varks tend to roll up into a solid ball.”
Pointing out that only smaller shops tend to buy adulterated varks, Waliudin suggests rubbing the vark between one’s fingers to test for ourselves.
“These silver foils are beaten very thin so that they can spread evenly on the sweets. But when two metals are mixed, the vark isn’t as smooth and breaks off quite easily.”
So in case you haven’t been paying much attention to your food thus far, now would be a good time to start. In case you do find a discrepancy, the FSSAI welcomes complaints on 040-2465 0365 / 2756 0191.
Trivia
Chandi (silver) vark was initially introduced in Hyderabad for its medicinal purposes in Unani and Ayurveda. It was later picked up as a decorative garnish by confectionary makers. While silver and gold are inert metals that do not harm the body’s composition, adulterants like aluminium, nickel and copper cause serious side affects to one’s health, including skin diseases, breathing problems and irregularities in the heart. While most of the established shops use pure varks, smaller nondescript shops tend to market adulterated vark.
How it’s made
The Chandini Vark is got in the form of solid silver weighing 100 grams each. The silver is put into a machine and cut into thin strips. These strips are further cut into one inch-sized pieces and put within the leaves of the German butter paper booklet. Each booklet can fit up to 150 pieces of silver which are beaten for three to fours hours to draw them into thin foils. The process is very simple with no usage of chemicals nor any chance of other metals getting mixed up, unless done so intentionally. During Ramzan and other major Hindu festivals, sales of the vark go up for decorating sweets and biryani too.
SMC to check army canteens for food adulteration
Srinagar Municipal Corporation, the civic body in Jammu and Kashmir’s summer capital, will lift food samples inside the army’s largest garrison Badami Bagh to check food adulteration.
SMC’s move to extend its jurisdiction has come as the cantonment had no designated food safety officer or laboratory to test quality of eatables. SMC commissioner Dr G N Qasba had called a meeting in this regard and directed the health official to carry out the necessary measures to implement the Food Safety Act inside the cantonment to ensure food quality and standards.
“It’s important that all eatables, wherever it is sold in Srinagar, are not adulterated or violating the Food Safety Act 2006. The SMC will be lifting samples from the cantonment for necessary test to ensure sale of safe and healthy food items,” said Dr Qasba. “The SMC will be now lifting samples from all the sellers housed inside and outside the cantonment area.
The SMC will be testing food samples periodically so that hygienic and up-to-mark unadulterated eatables are sold inside the cantonment,” said SMC health officer Shafqat Khan. The health officer on Wednesday on the instructions of Commissioner SMC held a meeting with the cantonment authorities, which was also attended by the officials of the Chinar Station Canteen and OIC station.
The cantonment authorities had requested to the SMC to “collect food samples from various shops in and around BB Cantonment and arrange analysis of the same to rule out any adulteration.” The SMC has now asked the cantonment authorities to send a complete list of food business operators and retail food outlets.
“The licensing of the same will be done under the relevant clause of the Food Safety and Standard Act 2006, which shall thereafter enable the Public Health Department of SMC to undertake regular sampling in the cantonment area,” said a SMC official communiqué to the cantonment authorities.
JMC conducts surprise drive ahead of Maha Shivratri
JAMMU: While conducting drive against the menace of food adulteration in commonly consumable food items especially on the eve of Maha Shivratri, Municipal Veterinary Officer, Health Officer and Food Safety Officer conducted a surprise tour and realised Rs. 12,600 as fine from defaulters under the Municipal Corporation Act, 2000.
On the directions of Commissioner, Jammu Municipal Corporation (JMC) Kiran Wattal, the JMC team conducted drive in the areas like Satwari, Nai Basti, Gandhi Nagar, Shastri Nagar, Vikram Chowk, Talab Tillo, Bantalab, Muthi, Durga Nagar, Roop Nagar and New Plot and were checked number of food establishments including sweet shops, meat shops, fish shops, provisional stores, food stalls and different moving vendors.
A compounding fine of Rs. 12,600 was realized from defaulters under Municipal Corporation Act, 2000 during the tour. About 15 quintals of milk was checked in different areas by way of using different methods like Garbar machine, lacto meter and method using Reagents to check the urea in milk. During meat shop checking about 15 Kgs of meat was found unfit for human consumption and destroyed on spot.
Besides this seven Kg of polythene carry bags were also seized and general public also made aware about harmful effect of using polythene carry bags as polythene never decompose like other waste material and due to un-decomposition it will effect on our surrounding environment. The corporation officers directed to ensure the supply of good quality/hygienic food items to the citizens of Jammu city, and asked to keep the premises neat and clean failing which action under law shall be initiated against them.
Udupi: Food retailers must obtain License/registration done-Dr.Praveen Kumar C.H
Udupi; Feb 26: Dr.Praveen Kumar C.H, District Food Safety and Quality control officer said in his speech that all food retailers (F.B.O) by making mandatory license/registration done, should co-operate in the implementation of Food Safety and Quality Act.
In order to give safety and quality food items to the public, safety and quality act 2006 and under its rules and regulations 2011 has been in force since 5th August 2011.
In this Act, section 31(1) and provision of food items under 2.11 and 2.1.2, Food Manufacturers/processing/transportation/distribution and sales, who are engaged, must obtain license/registration done, failing which they cannot carry out food items transactions. Violations of this rules become a crime and will be awarded a maximum of 6-months jail sentence and a penalty of Rs 5 lac will be imposed on the offenders, he said.
Food units, which need to get license and registration done:-
Street vendors, hand cart traders, home based canteens, small scale business people, Cottage Industries (home food manufacturers, religious ceremony, Fair and periodical festival in honour of deity, fish/chicken/mutton vendors, tea stalls, Manufacturers and Processors, cold storage centres,Milk traders, sundry retailers,re-packing companies, Distributors and suppliers,re-labelling companies,transporters,Import/Exporters,catering,clubs/canteens/School,college canteens,Hotels,Restaurants,Wine stores, Bar and Restaurants, wedding halls, community Centres,dining co-ordinators,convener of food arrangement in religious places, private lodging and hostels, office canteens and manufacturers of packed drinking water, can make registration done, he said.
To get the license, the business owners or their authorized representatives should visit personally to submit application, after making payment of government fee as mentioned below in taluk treasury related State Bank, in the name of Proper authority, Food safety and Quality Act, District health officer’s office campus, Ajjarakadu Udupi
Documents verification and inspection of the place will be conducted within 15 days. Notice will be given in the event of any mistakes are found. Within 30 days of the notice, proper documents should be provided and license will be issued within 60 days of receiving the application and information will be given through mobile.
No Agents, brokers or middlemen are entertained and except government fee, no other fees should be paid, advised strictly.
Reality bites: Creepy-crawly on your plate!
INDORE: Ten days after a caterpillar was found on burger at an outlet in Malhar Mall, complaints continue to pour in from customers across the city over sub-standard food being served in malls.
On February 14, Prasang Khare, an executive with a private firm and a regular KFC visitor, said he was surprised to find a green vegetable caterpillar on the burger served to him. Khare was with his family in the outlet when they were served the dish.
"The insect was as big as my son's finger. My family was shocked beyond belief," Khare said. Khare said though the manager of the outlet apologized, but he and his wife were already ill. "We had severe gastric problems," he said.
Refuting the allegation, KFC spokesperson said, "As a responsible brand, KFC is committed to following international standards and serving the highest quality products to all our customers. The products served are sourced from state-of-the-art manufacturing facilities that follow rigorous food safety standards. We have investigated the matter and the evidence available with us indicates that the claim is false. Customer experience and food safety is of paramount importance and that is why KFC is a taste that you can trust." On February 4, a similar incident took place with the secretary of senior citizen forum V K Bhalla at More in C21 mall. He said he bought a jumbo bread from the outlet and it carried the manufacturing date tag of the same day.
"However, when I opened it to prepare sandwich the following day, to my utter surprise, I found fungus on the bread. When I complained of the matter, a person from the outlet visited me and replaced the bread. However, nobody bothered to give me any feedback after that," said Bhalla. The owner of C-21 Mall and Malhar Mall, Pintu Chhabra, said, "Though we have given these outlets on a rental basis, yet we have instructed them to maintain quality. Whenever we receive any complaint, we take appropriate action after investigating the incident."
Stay on tobacco confiscation
Justice A. Rajasekhar Reddy stayed prosecution and confiscation of the tobacco products manufactured by RK Products Company for four weeks. The judge was dealing with a petition by the company challenging the notification issued by the government prohibiting manufacture, distribution and sale of pure tobacco, khaini, kharra, scented tobacco for one year. P. Vikram, counsel for the petitioner, contended that the products of the company are covered in the definition of "Tobacco products" and are governed by the Cigarettes and Other Tobacco Products (Prohibition of advertisement and regulation of trade and commerce, production, supply and distribution) Act, 2003, and are excluded from the ambit of the Food Safety and Standards Act, 2006.
Feb 26, 2014
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HC whip on milk adulterators Directs authorities to take milk, curd samples once in two weeks
Srinagar, February 25
To check adulteration in food items, the J&K High Court has directed the authorities concerned to lift the samples of milk and curd sold in the market by different companies under different brand names at least once in two weeks and send the samples for analysis to the notified food testing laboratories.
The court in its directions, made available today, has also directed the authorities to prosecute the manufacturers/companies if found involved in adulterations of the food items in the light of the analysis reports received from these laboratories.
These directions have been issued by a division bench of the J&K High Court, while hearing a PIL on the implementation of the Food Safety and Standards Act in the state.
“The respondents are directed to lift samples of toned milk, skimmed milk and other types of milk/curd or any other milk products marketed by MS Khyber Agro Foods and milk farms at least once in two weeks and to forward the samples to a notified laboratory…. and to produce the analysis report in the court,” the court said in its orders.
It also directed the authorities concerned to lift the food items marketed by Avon and Kanwal Foods at random at least once in two weeks for analysis and produce the analysis report before the court.
“The respondents are directed to lift other samples of the milk and curd marketed by other companies at least once in two weeks,” the court added.
Earlier, on December 24, 2013, the Jammu & Kashmir High Court had ordered owners of three food and spice companies, Avon, Kanwal Foods and Khyber Agro Foods and Milk Farms to pay Rs 10 crore each to a premier government-run medical institute, SKIMS, Srinagar, following reports that their products were found adulterated in laboratory tests.
However, these companies succeeded in getting a stay from the Supreme Court against these directions of the J&K High Court.
“The manufacturers of the three adulterated food items were directed to deposit Rs 10 crore each with the Director, SKIMS, and were also directed to withdraw food items in the question…The directions regarding deposit of Rs 10 crore each has been stated by the Supreme Court....However, the manufacturers/companies are not permitted to sell/market the produce forming subject matter of the petition,” the high court observed in its fresh orders.
HC for regular sampling of companies
SRINAGAR, Feb 25: Jammu and Kashmir High Court today directed the authorities to conduct the laboratory testing of various food items of Food Processing companies on regular bases and launch prosecution of manufacturers, dealers, distributors whose products are found adulterated.
A Division Bench of the High Court comprising Justice Hasnain Masoodi and Justice Tashi Rabstan today directed the authorities to lift samples of the food products of AVON Agro Industries Pvt Ltd Delhi, Khyber Agro Farms and M/s Kanwal Agro Food Industries Anantnag and send them for testing to reputed Testing Laboratories.
The Court directed the authorities to lift the food items marketed by M/s AVON and M/s Kanwal Agro Food Industries, Anantnag at random at least once in two weeks and also samples from toned milk, skimmed milk, full fat milk or any other type of milk and curd marketed by other companies and forward the lifted samples to notified laboratories within the State and referral laboratory for analysis and produce the result before the Court, and to launch prosecution against the manufacturers, dealers, distributors wherever required in light of the analysis report.
The High Court directed the authorities to ensure that M/s Khyber Agro Milk is prevented from selling the spurious and synthetic milk to the consumers and other two companies, AVON Agro Industries Pvt. Ltd Delhi and M/s Kanwal Agro Food Industries, Anantnag are also made to desist from adding prohibited colouring agents to the food items.
The Bench further directed to lift samples of the tuned milk, skimmed milk, full fat milk, or any other type of milk under whatever name it is marketed and curd marketed by M/s Khyber Agro Farms, at least once in a week and to forward the samples, to laboratory within the State or to the referral laboratory at Pune-41001 or any other laboratory as identified by food authority and to produce the analysis report of the samples so lifted before the Court.
The Bench also directed to inform the Court about the status report of prosecution launched against M/s Khyber Agro Farms Ltd after the receipt analysis reports earlier.
Court observed that having regard to the adulterants added as per the CFL Kolkata report, it prima facie appears that the adulteration is made with design. The adulterated food products are injurious to health and cheaper in cost as, synthetic milk is supplied to the consumers and colouring agent added to the food items.
The Bench also observed that Apex Court of the country has also directed these companies not to sell the products.
In another direction with regard to manpower and infrastructure under the Food Safety and Standards Act,2006, Court directed the State Government to submit status report on next date of hearing indicating therein the staff sanctioned/created and recruited from the date after the Act came into force, and also indicate in the status report the particulars of designated officer for each district and Food Safety Officer and Food Analyst for each local area with their respective territorial jurisdiction.
The Bench observed various direction were issued from time to time but the response to such directions has been lukewarm by and large and not up to the mark. “Resultantly non-availability of manpower and infrastructure contemplated under the Act remains a “paper Tiger” and the general public left at the mercy of unscrupulous manufactures/ dealers/sale/distribution of adulterated food items”, the Court observed.
The Bench was hearing a PIL regarding the menace of food adulteration, where in on last hearing Court had imposed Rs 10 crore to Kyber, AVON and Kanwal for selling and manufacturing adulterated food items. After the Director SKIMS furnished his report about the damages caused by the adulterated food, the Court asked them to show cause why further Rs 10 crore may not be imposed as penalty on them.
HC seeks test reports of toned milk, curd sold in Valley
Srinagar: To prevent sale of spurious milk, the Jammu and Kashmir High Court has directed authorities to fortnightly lift samples of toned milk and curd and submit laboratory details about the merchandise before it.
However, in case of Khyber Agro, a division bench of Justices Hasnain Massodi and Tashi Rabstan directed authorities to lift samples at least once a week.
“In order to ensure that M/S Khyber Agro Milk is prevented from selling the spurious and synthetic milk to the consumers, authorities are directed to lift samples from the toned milk, skimmed milk, full fat milk or any other type of milk under whatever name marketed and curd marketed by (it), at least once in a week and to forward the samples, so taken to laboratory within the state as also to the Referral Laboratory at Pune or any other such laboratory as identified by Food Authority,” the court said, asking the authorities to produce the analysis report of the samples before the court.
The bench also directed the authorities to lift the samples from the food items marketed by M/S Avon and Kanwal Foods at random “at least once in two weeks.”
“Forward the samples to notified laboratory within the state as also to Referral Laboratory for analysis and produce the results/analysis report before the court,” the court said.
It also directed the authorities to launch prosecution against the manufacturers, dealers, distributors wherever required in light of the analysis reports.
“The authorities are directed to inform the court whether prosecution against M/S Khyber Agro Milk Farms Ltd has been launched after the receipt of analysis reports mentioned in order dated December 23, 2013,” the court said, directing authorities to file status report by next date of hearing.
The court was hearing a PIL—Sheikh Ayoub Vs State— seeking implementation of Food Safety and Standard Act 2006 (FSSA) to check food adulteration in the state.
The court also directed government to submit status report regarding the strengthened staff as envisaged by the FSSA, staff recruited from the date Act came into force.
“The status report shall also indicate the particulars of Designated Officers for each district and Food Safety Officer and Food Analyst for each local area with their respective territorial jurisdiction,” the court added.
PIL alleges caffeine content beyond permitted limit in energy drink
Summary
Through amendments, authority proposes to add caffeinated beverage as an additional category under FSSAI, court was informed.
A Public Interest Litigation (PIL) heard by the Bombay High Court on Tuesday accused the Food Safety and Standards Authority of India (FSSAI) of having made amendments to the existing regulations to permit companies, particularly Red Bull, to add caffeine in energy drinks beyond prescribed limits. The PIL states that this would have been done without evaluating the risk to health of consumers.
The amended regulations would provide caffeinated beverages to contain not less than 145 mg of caffeine per litre and not more than 320 mg per litre whereas the existing regulations state that the limit is 145 mg per litre, a bench of Justices V M Kanade and G S Kulkarni was told.
Through the amendments, the authority proposes to add caffeinated beverage as an additional category under the FSSAI, the court was informed. “By the said amendment, the authority proposes to add caffeinated beverage as an additional category. The said exercise is done only to permit the companies (that sell carbonated beverages containing caffeine and more particularly Red Bull) to add more caffeine than the standards mentioned in the existing regulations,” the PIL alleges.
According to information sought by the petitioner under the RTI, Red Bull Energy Drink in 2009 had undergone seizure of various stocks as the samples analysed by the Food and Drug Administration (FDA) revealed that the samples contained more than 200 mg per litre, which is more than the prescribed limit. The RTI further revealed that the stock of the seized drinks were ordered to be destroyed by the Alibaug judicial magistrate.
Arguing for petitioner Yajurvedi Rao, advocate Anjali Purav urged the judges to restrain the FSSAI from permitting any company to sell beverage with more caffeine than prescribed, and from creating a new category in beverages than already provided in the FSS Act 2006.
The PIL also listed out the side effects of caffeine and termed them “serious”. “Caffeine being a stimulant, it affects all parts of the body. Blood vessels in the brain constrict heart beats more intensely and the muscles contract,” it stated.
It further said, “Caffeine contributes to weight gain and obesity. Though there maybe warning on the can of the drink ‘not more than 2’, but there is no machinery or statute available to control or regulate or supervise its consumption or sale.” The FSSAI sought time to respond to the allegations levelled by the petitioner and was granted three weeks by the court to file its reply.
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