95% of food outlets illegal in Srinagar ‘Of 30,000 units, only 2,000 registered’

Nearly 30,000 illegal food units are operating in Srinagar, putting the health of millions of people at risk, Food Safety Department officials revealed on Wednesday.

Official sources told Kashmir Reader that these thousands of illegal food manufacturing and sale units are running without registration and license due to the paucity of staff and infrastructure at the Drug and Food Control Organisation (DFCO).

“Only five Food Safety Officers (FSOs) are working in Srinagar district, which has more than 30,000 food outlets. Only 2000 of these outlets are registered with the Food Safety Department,” a senior DFCO official said, wishing anonymity, told Reader.

According to him, only 700 food units in Srinagar district have been issued licenses by the DFCO.

“Of the 2000 legal food units, 1300 have an annual turnover of less than Rs 12 lakh and are registered under the Food Safety and Standards Authority of India. The rest 700 have annual turnover of more than Rs 12 lakh,” the official said, quoting from records.

A Food Safety Officer told Kashmir Reader that the illegal units are mostly located in downtown areas. “They hardly meet the food safety standards, but escape checks due to their location and lack of human resource in the department,” he said.

“We are overburdened as there is no supporting staff in our department. There are hardly any Samplers, Field Workers and Assistants, to conduct field inspections in the city,” said another officer.

He said the FSOs had to do many assignments at a time, including VIP duty and attending to court proceedings.

“How can we check thousands of food units single-handedly?” he asked.

Assistant Commissioner Food Safety, Srinagar, Hilal Ahmad Mir admitted that only 2000 food units are registered in the district. However, he said, there is no confirmed data regarding the total number of food units operating in the district.

“Their number is huge, as hundreds of such units come up every month,” he said.

Last week, the food safety department prosecuted an illegal food unit, Moozin’s Pizza in Karan Nagar.

“The pizza unit was running without registration. We received a complaint from a customer that she suffered food poisoning due to the pizza sold by this outlet. We have prepared the prosecution case against the owner and he will be fined up to Rs 2 lakh,” Mir said.

In May this year, the government imposed a penalty of Rs 2.1 lakh on ten food operators for selling and manufacturing adulterated and substandard products.

A penalty of Rs 80,000 was levied on manufacturers of the Snow Cap milk brand, which is run by a government-supported cooperative, Jammu and Kashmir Milk Producers Cooperative Limited (JKMPCL), situated at Cheshma Shahi.

In July, the department prosecuted 35 businesses operators for selling and manufacturing substandard and adulterated food products.

The department has started a fresh crackdown on food establishments, including manufacturers, for running their units illegally.

Officials told Reader that food business operators have been warned to desist from the malpractice of food adulteration.

“Stern action under Food Safety and Standards Act shall be initiated against those who sell adulterated and counterfeit food products,” said the Assistant Commissioner.

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Milk adulteration: 37 per cent of samples collected in one year fail FDA test

An RTI application filed by The Indian Express with the Food and Drugs Authority (FDA) revealed that milk adulteration continues unabated in Pune, with more than 37 per cent of milk samples failing the FDA’s quality test in the last one year.

In cases where the milk was found to be substandard, FDA officials have filed cases before the adjudication officers, and in some cases compounding fees of Rs 10,000 has been levied.

BACK in 2007, Maharashtra had emerged as a major centre for milk adulteration, and 10 years later, the situation doesn’t seem to have changed much. An RTI application filed by The Indian Express with the Food and Drugs Authority (FDA) revealed that milk adulteration continues unabated in Pune, with more than 37 per cent of milk samples failing the FDA’s quality test in the last one year.

Last year, the FDA had collected 142 milk samples for testing, of which 53 failed the test, revealed the reply to the RTI query. The samples were collected from both dairies and shops, and results of 17 samples are yet to be received by the office.

The standard parameters for testing milk — checking for fat content, urea content, presence of foreign objects and more — is listed by the Food Safety and Standards Authority of India (FSSAI). The local unit of the FDA collects samples to test them regularly. FSSAI has also laid down certain norms regarding the hygiene of the collection centres as well as the temperature at which milk has to be pasteurised and stored. Flavoured milk, paneer and milk powder are also tested and if some of the samples are found substandard, action is initiated against the dairies they came from.

In cases where the milk was found to be substandard, FDA officials have filed cases before the adjudication officers, and in some cases compounding fees of Rs 10,000 has been levied.

Samples from popular dairies such as Gokul and Katraj were taken for testing and found to be consistent with the set standards. Several samples collected from smaller dairies, which procure milk from unorganised players, failed the quality test. Of the 2.50 crore litres of milk collected daily in Maharashtra, around 1.25 crore litres is by the organised sector while the rest is from unorganised players.

The FSSAI has mandated licensing norms for dairies and most of the organised dairies, both cooperative and private, have to renew them on an annual basis. Reports about adulteration in smaller dairies is a matter of concern for Pune residents as many of them depend on such dairies for their milk supply, and these dairies also procure milk for larger dairies.

However, Rajiv Mitra, managing director of the Phaltan-based Govind Milk and Milk Products, assured that established players have multiple levels of checking, which help them weed out adulterated milk right at the source. “Other than fats, solid-not-fat and proteins, we also check for antibiotics and alcohol in milk. In case the milk is found to contain alcohol or antibiotics, we reject them at the procurement centre itself,” he said. Mitra claimed that chances of adulteration at the processing plants of major milk producers were non-existent due to the quality standards maintained by them.

Consumer rights activist Sudhakar Velankar, on the other hand, pointed out that most of the adulteration takes place while the milk is being sold door-to-door and the samples should be checked “at the sale point rather than at dairies”. Meanwhile, concerned citizens have called for widening the testing net to include both organised and unorganised players in the market.

Pune-based activist Vijay Kumbhar demanded that the names of dairies and milk producers, which fail the quality test, should be posted online to raise awareness about the issue. “This was a standard practice earlier, but it has been stopped now,” he said.

Expired food items worth Rs 40,000 seized, destroyed

Erode: In a surprise raid on Saturday, district food safety officials seized expired food products worth Rs 40,000 from food and beverage outlets in the city bus stand and its surrounding areas.

The seized products were later destroyed.

Officials attached to the Tamil Nadu Food Safety and Drug Administrative Department (TNFSDAD) led by the district designated officer Dr T Kalaivani carried out the raid in eatery shops, including bakeries and hotels, and found expired soft drinks bottles, biscuit packets and packet juices.

Kalaivani issued show-cause notices to the shop owners who were found selling expired food products. "We also have advised the shop owners not to sell expired food items to customers as it will affect their health," Kalaivani said.

Adding that the department will conduct many such raids across the district in the coming days, Kalaivani appealed the people to lodge complaints against the shop owners who were selling expired food items through WhatsApp number 9444042322 or her office number 0424-2223545. "People can also come to TNFSDAD office in person to lodge complaints and information about complainants will be kept secret," she said.

Adulterated ghee unit raided

Officials of Food Safety Department raided an adulterated ghee manufacturing unit at Kedareswarapeta here and seized a huge quantity of spurious ghee and raw material on Sunday.

On a tip-off, the officials conducted checks and found that one Subramanyam and his partner were preparing fake products.

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The Eggs You Eat Might Be Contaminated And Can Lead To Many Deadly Diseases

The Eggs You Eat Might Be Contaminated And Can Lead To Many Deadly Diseases

Egg contamination often goes unnoticed since egg is often considered as a food product that cannot get infected. A lot of people think that proper cooking methods can eliminate any risk of contamination of eggs. But often these get contaminated at poultry farms since hens are warm blooded animals and are hence more prone to infections. Food contamination is a major health issue that is being faced by the world at the moment.

Salmonella, E.coli and other pathogens often find their way in the food chain through poultry, contaminated water and dairy. Salmonella is one of the leading causes of food poisoning. Cattle rearing and poultry farms are often breeding grounds for the pathogen. If the udders of cows are infected, the milk also gets infected. In the same way, eggs may get infected when baby chicks and ducklings carry the bacteria. In fact, eggs are one of the most common carriers of the infection. The pathogen may also be found in animal faeces.

Another factor that contributes to the contamination of eggs is the lack of proper hygiene in the poultry and rearing farms. International sanitation standards are not met. Also, faulty rearing practices aid in the growth of bacteria and other pathogens. Developed countries ensure the sterilization of eggs to prevent the growth of bacteria on eggs. No such practices our prevalent in India. Indian eggs are often rejected for export since chemical residues are found on the shells.

Recently, a number of eggs from the local markets were tested and salmonella residues were found on them. Lack of food safety procedures and poor transport facilities are also responsible for the drop in egg quality. The FSSAI (Food Safety and Standards Authority of India) has laid down parameters, stating that egg shells must be free of blood rings and must not be soiled or having faecal matter. Sometimes the way the egg is cooked might transfer the bacteria to other food items.

Egg storage at home

In most households, egg is directly stored in the refrigerator after it is brought from the market. However, this is not the case with other food items like vegetables, fruits, fish and meat. Sometimes pathogens from egg shells might spread to other food items that are kept in the fridge.

There are several ways that can be followed to prevent eggs from getting contaminated. Organic eggs should always be preferred and you must try knowing the source of the eggs. Eggs should always be placed in the fridge only after proper washing. Consume them within couple of weeks after buying.

Always wrap paper in a plastic before you store them in the fridge and avoid storing them without a cover. The ideal temperature for storing eggs is 35-40 degrees Celsius. If eggs are taken out from the refrigerator they should be consumed within few hours and should not be kept lying around naked. Always wash your hands after breaking eggs and never consume eggs raw.

If you experience symptoms of contamination like dehydration, nausea, stomach ache, cramps and diarrhoea even after taking these precautions, rush to the nearest doctor as soon as possible.

Delhi High Court stays order banning use of silver leaf made using animal material

Traditionally, intestines of certain animals are used to manufacture silver leaf that is commonly used on several Indian sweets and spices

Government had banned use of silver leaf, popularly known as chandi-ka-varq, made with any material of animal origin.

Delhi High Court stalls the government directive to ban use of silver leaf, popularly known as chandi-ka-varq, made with any material of animal origin.

Country’s top food regulator— Food Safety and Standards Authority of India (FSSAI), last year had notified that silver leaf couldn’t be manufactured using any animal material of animal origin at any stage.

The notification was effective from August 1, 2016, and action could have been taken against those manufacturers who still used animal parts to make chandi varq.

However, in a fresh directive issued recently, FSSAI said ‘the effect and operation of the said notification is stayed till next hearing’.

The order was stayed after some manufacturers went to court against the directive, citing loss of livelihood for several workers in the business as one of the reasons.

The petitioners challenged the animal part clause, saying the varq was produced by traditional process which is secret knowledge and passed through generations. And it does not contain any contaminants to the quality and characteristic of the silver leaf. Also a complete class of workmen (more than 1,50,000) who are engaged in the business will be rendered jobless.

Traditionally, intestines of animals such as cow, buffalo, bulls etc. are used to manufacture silver leaf that is commonly used on several Indian sweets, spices such as cardamom and paan etc.

The intestines are obtained from the slaughterhouses and silver is placed between layers of intestines and hammered thin for use.

The thought probably is appalling not just for vegetarians but even for many non-vegetarians.

As a respite, the apex food safety regulator had proposed a complete ban on use of animal parts to manufacture these leaves.

The preparation method is also considered unhygienic apart from being a big turn off.

Modern machinery is equipped of manufacturing fine silver leaves, which bypasses the traditional method.

“The stay is on till the next hearing, let’s wait for what the court directs next,” said an FSSAI official.

800 kg of unhygienic food seized in Chennai

Raids conducted at shops, hotels at Broadway bus stand

Following complaints of unwholesome food, a team of officials from the Tamil Nadu Food Safety Department seized about 800 kg of unhygienic food items during raids conducted on shops and small hotels at the Broadway bus stand on Friday.

The department had recently launched a helpline number, 9444042322, to which city residents can register their complaints through Whatsapp. The officials also pasted posters displaying the Whatsapp number at shops to enable customers to register their complaints.

“We received about 500 complaints from across the State in the past two months through the helpline. In Chennai, nearly 85 complaints were received so far,” said R. Kathiravan, Designated Officer, Food Safety Department, Chennai.

On Saturday, a team of 10 officials inspected 37 shops and small hotels at the Broadway bus stand. The team checked for unhygienic food and products without proper labels.

“We found that 32 shops were selling unwholesome and unhygienic food. About 800 kg of food, including those with artificial synthetic food colour, were seized from the shops. Civil cases have been filed against the shops,” Mr. Kathiravan said.

Complaint regarding adulteration to Sago with Maize Starch

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How to eat without feeling guilty this festive season

Every time we eat festive sweets and savouries, it is accompanied by a feeling of guilt. It’s fried. It’s loaded with sugar. It’s high on carbs. It’s not healthy

Over the last few years, though, it has become possible to indulge ourselves without feeling guilty. 

The festive season has arrived. And if you are like me, in the past couple of weeks, you would have gorged on sweet modaks during the 10-day Ganesh festival; meethi sevaiyan or sheer khurma on Bakr-Id; and payasam or ada pradhaman during Onam. And these do not even cover half the sweets that you would have indulged in.

Over the next four months through Navratri, Dussehra, Diwali and Christmas, there will be a number of occasions to buy, gift and even make at home traditional sweets and savories like besan ladoos, chakri and mathris.

This represents a dichotomy between our love of eating and the need to eat healthy. Every time we eat festive sweets and savouries, it is accompanied by a feeling of guilt. It’s fried. It’s loaded with sugar. It’s high on carbs. It’s not healthy.

Over the last few years, though, it has become possible to indulge ourselves without feeling guilty. At least that’s what retailers and marketers would have you believe.

Health and wellness is one of the fastest growing categories in India. Go to any supermarket store and look at the shelves. There are rows after rows lined with healthy food and beverage options. They include cereals, juices, low-fat dairy products, low-carb snacks, diet colas, dark chocolates, baked chips, sugar-free sweets, baked chakris, roasted crisps, multigrain biscuits and breads, oats, quinoa, ragi and other cereals.

About a year ago, I followed a gluten-free and vegan diet for a month. After a few days of eating moong dal khichri and jowar and ragi bhakris with vegetables, I started to look for alternatives that met my new dietary requirements. I found zoodles, a pasta replacement, and chocolate cake made with quinoa flour and almond milk for dessert. Everything that I was avoiding from breads to pasta to dessert and dairy was available in an alternative format suitable to my diet. Needless to say, I indulged.

Even traditional sweets and savouries are available in a new avatar as diet chips, diet chivda and baked chakri at any large super market or specialty food stores. These alternatives claim to reduce, replace or limit either the sugar or oil used in making them.

In retail stores like Neelam Foodland in Khar, Mumbai, diet, baked and roasted savouries like roasted baked besan sev (gram flour crips) and low fat makai (corn) chakri make up 25-30% of overall sales. The category accounted for just 5% of its overall sales three years-ago, says Manoj Gaikwad, 32, a member of the second generation at the 37-year-old family business, which caters largely to the urban rich and claims it can deliver its products all over the world.

According to Gaikwad, three years ago, there were less than 100 units that made up the category. Today there are close to 700 items and the list is steadily growing.

So, how healthy are these emerging alternatives?

Although marketers claim that their products are healthy, they may not be telling the whole truth. For instance, not all diet and baked items are oil-free. They could be semi-fried. “It’s not possible to make a baked chakri,” says Prabhod Halde, president-elect, Association of Food Scientists and Technologists, explaining that the technology to make oil-free food is not yet being used.

Also, something that has less oil could instead have high salt content. Even the kind of artificial sweetener used presents its own share of complexities. If it’s low on carbs, it could be high on preservatives.

So, what’s the solution? The key is awareness—reading labels. Make sure to buy products with the Food Safety and Standards Authority of India (FSSAI) certification. “If the FSSAI certification and the nutri-table is missing, then it’s best to avoid such packaged items, no matter what the claims,” says Nandan Joshi, head, health and nutrition science, Danone India.

The labelling, which is usually different from the claims made on front of the pack, will tell the whole truth, says nutritionist Sheryl Salis, who has written and spoken about food fraud at various forums.

Some of the common claims made on mass produced breads and biscuits which are marketed as healthy include oat biscuits and multigrain breads. The percentage of oats or whole cereals in such packaged foods is usually 4-12%. Even flavoured yoghurt and packaged fruit juice considered to be healthy are usually high on sugar. Likewise flavoured makhana will need to be sprayed with oil to absorb the spices.

May be it’s time to revisit our beliefs. After years of being told that ghee consumption was a cause of high cholesterol, we now hear that it is good for health. Likewise for egg yolk.

So instead of falling prey to research studies and marketing claims, maybe it’s time to return to our roots. “Home food is better than processed food which comes with preservatives to enhance shelf life,” says Sulakshana Mane, a professor at Sir Vithaldas Thackersey College of Home Science’s department of food, nutrition and dietetics at SNDT Women’s University, Mumbai.

Follow a balanced diet and practise moderation during the festive season. Go ahead and celebrate. Eat a gulab jamun and make chakris at home. But make sure you keep away from second helpings.

Shop Talk will take a weekly look at consumer trends, behaviour and insights.

Illegal tomato sauce making unit raided; one held

Hyderabad: The police on Thursday raided an Illegal tomato sauce making unit, which violated Food Safety Standard Authority of India (FSSAI) norms at Medipally and arrested a person.

The SOT (Special Operation Team) of Malkajgiri raided the unit of tomato sauce, which was preparing sauce in ‘unhygienic’ conditions at Medipally. They seized material including tomato paste (200 litres), tamato sauce (200 litres), sodium benzoide packets (5kgs), acetic acid (35 litres) and colouring agents (5 litres) from the manufacturing unit.

According to police, the accused Bhagwan Singh ( 24), owner of Maa Gayatri Food Enterprises, Boduppal, Medipally and native of Bihar and his partner Swaminadh Singh, also a native of Bihar (absconding), used to prepare the sauce and sell it fast-food centres, bakeries, shops and food courts at cheaper prices.

“Further, they are not having any documents from the concerned authority for manufacturing and trading of the tomato sauce into the market thereby violating FSSAI rules and regulations.

Since, consumption of such unhygienic stuff could pose hazardous and dangerous to the public health, a case has been registered against them in Medipally Police Station under sections 420, 188, 272, 273 IPC,” informed SOT I inspector, Naveen Kumar.

In Rural markets of valley, sale of 'adulterated foodstuff goes unchecked'

Srinagar, Sep 21: The sale of substandard and highly adulterated foodstuff is allegedly going on unnoticed in markets of the rural areas in the valley.

The consumers are complaining that the concerned authorities have not planned a comprehensive crackdown against those involved in the devilry.

The people from Kupwara, Baramulla, Sopore, Islamabad and other towns informed that sale of substandard and highly adulterated foodstuff including cooked and uncooked items is going on unnoticed. 

One of the doctors from the Baramulla district said that the sale of highly adulterated daily use commodities is a major cause behind a number of ailments particularly involving stomach and kidney.

People alleged that majority of local restaurants, shopkeepers, bakers, fast food centres and vendors have been selling unhygienic foodstuff in extremely unhygienic conditions mainly because none of the concerned government authorities is giving due attention to provision of hygienic and clean foodstuff to consumers.

The concerned authorities have been doing almost nothing to safeguard poor public from food and water-borne diseases including viral hepatitis (A&E), gastroenteritis, diarrhea and dysentery, said one of the social activist.

Pleading anonymity, one of the officials said that it is strange that the high-ups in the government have been elaborating a lot to improve healthcare services for public but doing almost nothing to eliminate causes behind ailments. It is ironical to take action on effects instead of removing causes, he said.

It is important that the authorities has not planned any crackdown against local hotels, shopkeepers and vendors selling unhygienic foodstuff while there is also no regular check on sale of food adulteration.

However the divisional administration higher ups told KNS that they are working hard to check sale of substandard and adulterated foodstuff in the markets.

They added that the concerned staff is collecting samples of food items regularly in routine from markets and send those to laboratory for quality checking.

FCS&CA Minister Chowdhary Zulfikar said that the government is committed to curb the food adulteration in the state. “I have directed the field officials to regularly collect samples of various items and get these checked. We have intensified surveillance across the state and initiated a cross-verification of surveillance work by sending food safety officials outside their jurisdictions for inspection,” the minister maintained.

It is to also pertinent to mention here that the State High Court has recently directed Government to make food testing laboratories at Srinagar and Jammu functional by providing required manpower under Food Safety and Standard Act of 2006. “Respondent State has to forthwith initiate action in setting up testing laboratories, as directed by the Court, one at Srinagar and one at Jammu. We hope and trust that, two laboratories would be made functional,” a division bench of the court comparing Justice M H Attar and Justice A M Magrey had said while hearing a suo-moto PIL.

How to register for food license in India

Introduction

FSSAI or food safety and standards authority of India is the body governing all the food items in the country. With a population in billions, it is impossible for the government to check the food products being sold individually. Hence, this authority was created in order to maintain and provide healthy food to each citizen.

In this article, we will be discussing the procedure for food license registration in India. So if you are a trader, manufacturer, exporter etc in food business then continue reading. We will be explaining what are the requirements of food license.

What is Food license?

Food license in India is mandatory for all those dealing with items related to food. From a manufacturer to a retailer everyone has to get food license. It is the 12 digits unique number provided by the government to every registered manufacturer, trader, exporter or retailer. Once the license number is obtained it must be printed on the food products of the business.

Type of food license in India

There are 3 types of food license in India which depend upon your turnover and type of business. The 3 type is –

Basic registration,

State license, and

Central license.

We will be discussing these in details below but before let us understand why it is important to divide food products into 3 different categories.

Which food license one should acquire?

Hence, the first step for FSSAI registration is to check the eligibility of your business. So let's discuss the type of licenses to identify your business type.

FSSAI basic registration – If you are a small business worried about the cost and complications of registration in food license in India then we have good news for you.

The small business having a less than Rs.12 lakh are only required to get the basic registration and are not required getting state or central food license.

If in any a business is confident that their turnover will be above 12 lakhs then they have an to apply for state license away.

State FSSAI license – If you are a medium-sized business with turnover between 12 lakhs and 20 crores then you are required to register under state license. A maximum number of licenses fall under this category only.

If you have businesses which are in more than one state then you are required to get a for each state individually and a central food license for .

Central FSSAI license – Businesses with a turnover of 20 crores and above are required to get a central license. This category is for big businesses and enterprises.

People who are doing food business internationally will also register under the same. Hence anyone doing import or export of food items has to apply for food license in .

Procedure to get food license in India

The registration in FSSAI is a long and slow procedure that is why most people will suggest you take a professional's help. Especially if you are applying for state or central license as there are so many forms and undertakings to be provided that one may not understand.

Not to worry we will be talking about the procedure in an easy and understandable manner so that each and every reader will be able to grasp the meaning and procedure of food license in India.

1. Visit the official website of food license

The first step is to open the official website of FSSAI which is -https://foodlicensing.fssai.gov.in/index.aspx and click on apply now ( right-hand side of the page)

2. Proceed to file food license application

After accepting the undertaking you will be redirected to a new window.

Once you are on the new page select the state you want to register into like Delhi, Maharashtra, Gujarat etc.

After selection of state, this screen will appear on and you have to select from the multiple options.

The option is to first select the business type – manufacturer, Importer etc. and then select the food product you are dealing in. Like milk, vegetable oil. Slaughterhouse etc. You can also select multiple options.

2.Then you will be required to sign into the website and fill the appropriate application form for your business. For example form B for a state license. 

The following documents are to be attached in the application –

Passport size photo of the applicant

Identity proof like voter ID card, pan card, driving license etc.

Address proof – rent agreement if rented or electricity bill if owned.

Authority letter with name and address of the nominated person

Declaration form 

List of food category desired to be manufactured.

Layout plans and measurement etc.

3. Cost for food license registration

The last step is to make the payment for your application. The fee structure is different for all 3 categories. The applicant will be able to make the payment through online transfer, DD or cash deposit.

The fee structure for food license in India is as follows –

Basic license – Rs.2000/-

State license – Rs.5000/-

Central License – Rs.7500/-

Please note that the price quoted above is only government fee and for 1-year registration. If you wish you register for more than a year you can do so but the fee will vary. You can apply for a license maximum of 5 years.

Food license registration for small business

Even if you are a small business operating from your house you must register under FSSAI. There are different types of food license in India for different types of businesses. Let us discuss them to understand them better.

Conclusion

If you are someone or know someone who has doubts regarding food license in India then email us at info@hubco.in for a free consultation

How much can you trust the food you eat?

Some of the most popular brands in India and globally have had their share of turbulence in the past. Companies have lost trust, money and reputation and customers have lost faith

Managing and maintaining brand reputation for safe and high quality products is critical for any food company 

Today, all of us travel – whether for work or pleasure or both. Traditionally, drinking water has been a cause of concern among travelers and today “safe” bottled water is commonly available across the globe. Further, many of us use hand sanitizers before we eat, which is again a good hygiene. However, do we stop to think about the food which we eat? Are we paying enough attention to, or should we be concerned about the health & safety and hygiene standards which are followed while producing those delicious noodles, burgers and softdrinks that almost all of us indulge in; and which our children are virtually growing up on? 

Be it concerns around higher-than-permissible levels of specific ingredients in noodles or the worms in found in chocolate bars or lizards & rats in fries or be it adulteration of milk, edible oils or spurious liquor, all these are just a few examples of many that have rocked consumer confidence. This, combined with omni--present social media and increasing consumer activism, ensures that nowadays rarely a month goes by without such news of food scandals. Some of the most popular brands in India and globally have had their share of turbulence in the past. Companies have lost trust, money and reputation and customers have lost faith. The food industry is often accused of perpetrating a massive health and economic fraud. It may be in various forms like substitution, dilution, counterfeiting, tampering or misrepresentation ingredients, etc. The causes vary from accidental contamination to pure negligence – but the public outrage is universal. 

Food is an industry where customer trust and confidence is paramount. A crisis event can threaten the very viability of a business. Such a crisis event deviates the business from pursuing its strategic growth path and re-allocates almost all its resources from competing in the marketplace to fighting for survival. Companies that have undergone the above food safety incidents have since deviated from their long term strategic plans to remain just about viable to enable re-building of the brand. 

Managing and maintaining brand reputation for safe and high quality products is critical for any food company. In the past it may have been enough to produce affordable food, but now only those companies that earn the trust of consumers survive. The collisions of the megatrends and associated consumer demands means companies must not only deliver on quality and transparency but also continuously maintain trust. 

Today the consumer is always hungry; hungry for more choice, value and quality information. It’s a challenging (and an important) problem companies need to solve: how do you satisfy a market hungry for more while incorporating consumer demand and feedback? When it comes to health and safety around food products, consumers rightly insist on compliance with measures that ensure their safety. People want to know more about what they’re eating and feeding to their families, its nutritional values / health impact, how it has been grown, processed/ manufactured and much more. 

In India the apex Food regulator, Food Safety and Standards Authority of India (FSSAI) implements and enforces food regulation as prescribed in the the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011. 

Building trust is a winning strategy that all successful food companies are prioritising and investing in to win customer preference and thus market share. This is one of the greatest opportunities for food companies to make a difference. Some of the leading companies have been able to identify this opportunity and have proactively respond to food trust concerns and safeguarded themselves against exposure to potential scandals. 

Any agribusiness value chain, from production to final consumption, can only benefit from having greater transparency and credibility along its multiple links. A good case in point is that many companies selling branded tea have started re-looking at their supply chains to ensure ethical sourcing of tea and mention this information on their retail packs. 

Food fraud requires a comprehensive action to the issues challenging the modern-day supply chains. Areas where Companies need to be watchful includes usage of third party manufacturer / co-packers, sourcing of alternative raw material, ensuring usage of food grade primary packing material, changes in vendors or usage of one time vendors, existing & upcoming regulations / legislations, maintenance of product shelf life, hygiene and storage norms across the value chain, management of crisis and product recalls. Strengthening internal controls around these aspects and bringing in stringent monitoring mechanisms has become one of the most important requirements for affected companies. 

The impacts of a disruption are costly, brand damaging and far reaching. And concernedly, they are happening in an environment of increased regularity and governance – accelerated and exaggerated by the megatrends reshaping society. 

Companies now are more alert to these issues and are investing millions to ensure integrity and safety throughout the supply chain. However, the focus of these investments is often diluted for prioritizing short term gains in cost efficiency over long term profits through efficient risk management. 

Companies needs to move beyond traditional program based on food science to developing an effective strategy focused on a preventative, risk-based approach to food frauds and effective crisis management. Viewing food trust strategy through a risk-based, preventive lens, with a focus on quality management, product integrity and traceability will help in building and sustaining trust. 

As Napoleon Bonaparte famously said, an army marches on its stomach; food is a necessity for life and only the best will do – your customer will not take a perceived or real risk to their own or their family’s health. Trust is everything!

Tirupati Laddoo Approved As Temple Gets Food Safety License

The Tirumala Tirupati Devasthanam (TTD), the governing body of the Sri Venkateswara temple atop Tirumala, has at last obtained a license from the Food Safety and Standards Authority of India (FSSAI).

According to reports, the FSSAI license has been obtained for its famous laddu prasadam, and the food that it distributes under the Annaprasadam scheme. The FSSAI had also asked the Central Licensing Authority in Chennai to inspect the 'pottu' used in preparing the temple's famous laddus. 

This order came after an RTI application by a Bengaluru-based RTI activist in December last year. This would mean that the TTD will now follow regulations of the Food Safety Standards Act. 

The Hindu reported that the TTD, which initially objected to the directive that would allow non-Srivaishnavites into the kitchen (for inspection), changed its mind and applied for the licence last month, following which it was granted.

In his complaint, the RTI activist reportedly wrote: 

The cooks who are in preparation of these laddus in large quantity are found wearing no proper dress. They are barely clad and found sweating due to heavy heat in the kitchen. These cooks are not wearing any hand glove, apron and other safety gear. 

The laddu is a major source of the TTD's revenue and adds several crore rupees to its annual budget. It is made with flour, sugar, ghee, oil, cardamom and dry fruits. 

However, objects like iron pins, key chains and even gutka packets have been previously found in the laddus. 

In 2016, a total of 10.46 crore laddus, were sold as 'prasadam'. In its 2017 budget, the TTD stated that the sale of laddus was expected to fetch Rs 165 crore. 

In 2015, the laddu entered its 300th year. Temple officials say the sacred offering was introduced on 2 August, 1715. The laddu is in great demand on special occasions. The authorities sell the prasad round the clock during Brahmotsavam.

In 2014, about 1.8 million laddus were sold in the first seven days of Brahmotsavam, breaking all previous records. In 2014, the Office of the Registrar of Patents, Trademarks and Geographical Indications also awarded the Geographical Indication (GI) status to the Tirupati laddu.

To ensure better quality, KMC starts food drive from Golpark Team

 | 20 Sep 2017 2:28 PM To ensure better quality, KMC starts food drive from Golpark Kolkata: In a bid to ensure that the quality of food is not compromised with during the Durga Puja, food safety officers of Kolkata Municipal Corporation on Wednesday kicked off their food drive from Golpark area in South Kolkata. 

The team was led by Member Mayor-in-Council (Health) Atin Ghosh. The drive was started from Purna Das Road where a number of restaurants serving authentic Bengali and Chinese cuisines are located. The team was dissatisfied with the hygienic condition of the kitchen at Azad Hind Dhaba where the floor was found to be very filthy. "We have instructed them to change the kitchen floor immediately and served notice to them for keeping the kitchen dirty," a health officer involved in the drive said. 

The cornflour packet that was used for cooking in the Chinese restaurant 'Bliss' was also found without the level of Food Safety & Standards Authority of India (FSSAI) which is mandatory for any packaged product. Even the kitchen at 'Tero Parbon' needs better maintenance," an official said. The team found bread crumbs with artificial colour and poor quality from the restaurant 'Jhole Jhale Ambale' which is presently closed for renovation. 

The packet of bread crumb was destroyed immediately. The Indthalia restaurant at Hindustan Park was using Ajinomoto which can be carcinogenic though the packet with the stuff had FSSAI mark. "It is written in the packet that this should not be consumed by children below 12 years. A restaurant is never in a position to cook food for children with separate ingredients. So I had urged the restaurant authorities not to use Ajinomoto in food for health reasons," Ghosh said. 

He also instructed them to furnish trade licenses inside the restaurant which was not there and had to be brought from a nearby location. The team also visited a number of roadside food stalls and made them aware of the basic food safety standards that should be followed. The team also circulated booklets brought out by the civic body as per food safety standards of FSSAI. 

"During the Puja days, we will focus on the temporary stalls that will be set up in and around the puja pandals. In the next few days, we will cover various leading restaurants across the city," Ghosh said.

KMC rolls out food safety drive ahead of Durga Pujas

KOLKATA: The Kolkata Municipal Corporation on Wednesday launched a food safety drive ahead of the festive season. According to Atin Ghosh, the member, mayor-in-council overseeing the KMC health the drive would continue till September 26. The civic team on Wednesday conducted a surprise drive in Gariahat and Golpark Park area. After a couple of hours drive, the KMC health department team went back to the headquarters taking note of deplorable conditions of kitchens of three well-known restaurants and inferior quality of food ingredients found in five other eateries. 

Surprisingly, quality of food was found to be satisfactory in the street food stalls. However, the problem with these stalls was - washing utensils with turbid water. "I have asked the health officials to send notices to the owners of some restaurants where the cooks work in an unhygienic condition. We will continue with the drive and spread it across the city in next six days to ensure better quality of food is served during the festive days," Ghosh said.

Viviana Mall becomes first mall in India to conduct FOSTAC training for Food Business Operator as per FSSAI guideline

Viviana Mall, leading destination mall in the Mumbai Metropolitan Region is the first mall to organize Food Safety Training & Certification (FOSTAC) has laid down by FSSAI (Food Safety and Standards Authority of India).

The FOSTAC training program will slowly and steadily reach across all food operating businesses in order to make all operators FSSAI compliance

Joint Commissioner (FOOD) Konkan Division, FDA – Thane, Suresh Deshmukh was present during the inauguration along with Assistant Commissioner, (Food), FDA – Thane, Krishna Dabhade, who was one of the trainer training the participants from restaurants and food outlets (29 participants in all).

Assistant Commissioner, (Food), FDA – Thane, Krishna Dabhade, who himself conducted training for Food Business Operators (FBO’s) of the mall said, “The training will help food handlers to gain advanced expertise and adhere to the required guidelines in order to provide clean, hygienic, safe food to the customers. We have launched our mascot Master Sehat and Ms. Sehat as approved by FSSAI of healthy individuals. Through the mascot we aim to reach more than 20 lakh plus food operators and customers in a span of a year.”

In order to align with the future guidelines or policies by FSSAI’s, Viviana Mall organized this training for the food establishments present inside the mall. FOSTAC program developed by FSSAI will help in maintaining hygiene and food safety implementation at food establishments. The FSSAI is looking to introduce a mandatory requirement of having at least one trained and certified Food Safety Supervisor in each Food Service Establishment very soon in near future. Food safety supervisor will be responsible in preparing, processing and serving safe and hygiene food that is being served at that particular food business operator. 

Speaking at the event, Joint Commissioner (FOOD), Konkan division FDA – Thane, Suresh Deshmukh said, “FDA’s main objective is to provide clean, safe and hygienic food and we are glad that Viviana Mall, which witnesses 25, 000 to 30, 000 footfalls every day has become a part of the initiative. To spread awareness about clean and hygienic safe food, we are taking certain steps and we are thankful to Viviana Mall to provide us a platform to kick start our initiative as landmark for rest of the malls in Maharashtra State. Proper certification from FDA would be made mandatory for obtaining license for a food business in the next five – six months.”

Viviana Mall invited all the restaurants and food outlets present inside the mall to be a part of the FOSTAC training program.

CEO, Viviana Mall, Sunil Shroff said, “The mall strives to provide better quality and hygienic food to its patrons and employees in the mall. We aim to proactively make our food establishments FSSAI compliant even before the certification becomes mandatory. Even if one supervisor in a food chain is FSSAI certified, the skills can be passed to other employees too. This shall help food businesses to gain more trust from customers and deepen the brand connect.”

The FOSTAC training program will slowly and steadily reach across all food operating businesses in order to make all operators FSSAI compliance. After assessment participants will be certified as FSS (Food Safety Supervisor) which is valid for 2 years.

42 sacks of gutka, other tobacco products seized, 7 arrested

Coimbatore: Police on Wednesday arrested seven men from Rajasthan, who tried to smuggle 52 sacks of banned tobacco products to the city in three vehicles. 

They were identified as Pawar Lal, Manju Lal, Hanumanth Ram, Dhanuwal Ram, Saleem, Sundar and Dhawal Ram. They had brought the tobacco products, including gutka, from Bengaluru in a truck and two cars, Saravanampatti police sources said. 

"Food safety department officials, who had received a tip-off about tobacco products being brought into the city, were conducting vehicle check at Saravanampatti. They seized 42 sacks of gutka and other products made of tobacco from three vehicles," a police officer said. 

The accused are residents of Ponnairajapuram in the city. Pawar Lal was arrested for the same offence about five months ago at Rathinapuri, the officer said. 

Police booked them under Section 269, 270, 280, 341, 353 and 506 (2) of the Indian Penal Code for negligent and malignant act likely to spread infection of disease dangerous to life, rash navigation of a vessel as to endanger human life, punishment for wrongful restraint, assault or criminal force to deter public servant from discharge of his duty respectively. The accused have also been booked under Section 7 of the cigarette and other tobacco products Act. 

They were remanded to judicial custody on Wednesday evening.

கடைகளில் திடீர் ஆய்வு: உணவுப்பொருட்களில் கலப்படம் குறித்து ‘வாட்ஸ்அப்’பில் புகார் தெரிவிக்கலாம்

கடைகளில் உணவுப்பொருட்களில் கலப்படம் குறித்து ‘வாட்ஸ் அப்’பில் புகார் தெரிவிக்கலாம் என கலெக்டர் தெரிவித்துள்ளார். 

திருவண்ணாமலை, 

திருவண்ணாமலை அருணாசலேஸ்வரர் கோவிலுக்கு தமிழகத்தில் மட்டும் அல்லாமல் வெளிநாடுகளில் இருந்தும் ஏராளமான பக்தர்கள் வருகின்றனர். பெரும்பாலானவர்கள் பஸ்களில்தான் திருவண்ணாமலைக்கு வருகின்றனர். திருவண்ணாமலை பஸ் நிலையத்தை சுற்றி அதிக அளவில் கடைகள், ஓட்டல்கள் செயல்பட்டு வருகின்றன. இங்கு தரமற்ற மற்றும் காலாவதியான உணவு பொருட்கள் விற்பனை செய்யப்படுவதாக புகார்கள் எழுந்தன.

இதனையடுத்து கலெக்டர் கே.எஸ்.கந்தசாமி நேற்று பஸ் நிலையத்தில் உள்ள கடைகளுக்கு சென்று திடீர் ஆய்வு மேற்கொண்டார்.

ஆய்வின்போது டீக்கடைகள், பழக்கடைகளில் காலாவதியான உணவு பொருட்கள் உள்ளதா? ஓட்டல்களில் உள்ள உணவு தரமானதுதானா? என பார்வையிட்டார். சில பொருட்களையும் எடுத்து தயாரிப்பு தேதி உள்ளிட்ட விவரங்களை பார்வையிட்டார். இதில் காலாவதியான மற்றும் தரமற்ற உணவு பொருட்கள் பறிமுதல் செய்யப்பட்டு சம்பந்தப்பட்ட கடைகளுக்கு அபராதம் விதிக்கப்பட்டது

இதனை தொடர்ந்து அவர் நிருபர்களுக்கு பேட்டி அளித்தார்.

அப்போது அவர் கூறியதாவது:-

உணவுப்பொருட்களில் கலப்படம் என்பது தற்போது பெரிய பிரச்சினையாக கருதப்படுகிறது. தரமற்ற உணவுப்பொருட்களை பொதுமக்கள் வாங்குவதை தடுக்க விழிப்புணர்வு ஏற்படுத்தவும், அவ்வாறு விற்பனை செய்யப்படும் கடைகளுக்கு எச்சரிக்கை விடுக்கும் விதமாகவும் இந்த ஆய்வு மேற்கொள்ளப்பட்டது.

நுகர்வோர்கள் பொருட்கள் வாங்கும் முன்பு அந்த பொருட்கள் தரமானதா? காலாவதியாகி உள்ளதா? என்பதை தெரிந்து கொண்டு வாங்க வேண்டும். கடைகளில் விற்கப்படும் பொருட்களில் குறைபாடுகள் இருந்தால் அது குறித்த புகாரை 94440 -42322 என்ற ‘வாட்ஸ்- அப்’ எண்ணிற்கு புகைப்படமாகவோ, வீடியோ பதிவாகவோ, எழுத்து மூலமாகவோ பதிவு செய்து அனுப்பலாம். மேலும் அதில் எந்த இடத்தில் கடை அமைந்துள்ளது குறித்த விவரத்தையும் தெரிவிக்கலாம். புகார் தெரிவிக்கப்பட்ட 24 மணி நேரத்தில் நடவடிக்கை எடுக்கப்படும்.

திருவண்ணாமலை பஸ் நிலையத்தில் உள்ள நகராட்சி சுகாதார வளாகத்தை பொதுமக்கள் இலவசமாக பயன்படுத்தும் வகையில் நடவடிக்கை எடுக்கப்படும். மேலும் மாவட்டத்தில் உள்ள அனைத்து பஸ் நிலைய கட்டிடங்களின் உறுதித்தன்மை குறித்து ஆய்வு செய்யப்பட்டு குறைபாடுகள் இருப்பின் நடவடிக்கை எடுக்கப்படும். தரமற்ற உணவுப்பொருட்களை விற்றால் அந்த கடைகளுக்கு அபராதம் மட்டும் இன்றி, கடைக்கு சீல் வைக்கும் நடவடிக்கையும் மேற்கொள்ளப்படும்.

இவ்வாறு அவர் கூறினார்.

அதிகாரிகள் சோதனையின்போது ஒரு சில கடைகளில் தடைசெய்யப்பட்ட குட்கா போன்ற புகையிலைப்பொருட்கள் விற்பனை செய்யப்பட்டது தெரிய வந்தது. இதையடுத்து அதிகாரிகள் அந்த பொருட்களை பறிமுதல் செய்தனர்.

ஆய்வின்போது நகராட்சி கமிஷனர் பாரிஜாதம், மாவட்ட உணவு பாதுகாப்பு அலுவலர் செந்தில்குமார், நகர்நல அலுவலர் வினோத்குமார், நகர உணவு பாதுகாப்பு அலுவலர் காலேஷ்குமார், ஒன்றிய உணவு பாதுகாப்பு அலுவலர் சுப்பிரமணி, சுகாதார ஆய்வாளர் வினோத்கண்ணா உள்பட பலர் கலந்து கொண்டனர்.

DINAKARAN NEWS

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Prohibited tobacco products worth Rs.17 lakh seized

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பெங்களூருவில் இருந்து கோவைக்கு கடத்தப்பட்ட ரூ.15 லட்சம் போதை பாக்கு பாக்கெட்டுகள் பறிமுதல் 7 பேர் கைது

பெங்களூருவில் இருந்து கோவைக்கு கடத்தி வரப்பட்ட ரூ.15 லட்சம் போதை பாக்கு பாக்கெட்டுகள் பறிமுதல் செய்யப்பட்டது. இதுதொடர்பாக தொழில் அதிபர்கள் உள்பட 7 பேரை போலீசார் கைது செய்தனர். 

கோவை,

கோவையில் உள்ள ஒரு வீட்டுக்கு கன்டெய்னர் வேனில் போதை பாக்கு (பான்பராக்) பாக்கெட்டுகள் பெங்களூருவில் இருந்து கடத்தி வரப்பட்டுள்ளதாக போலீசாருக்கு தகவல் கிடைத்தது. உடனே போலீசார் அங்கு சென்று கன்டெய்னர் வேனை திறந்து சோதனை நடத்தினர்.

அதில் குவியல், குவியலாக போதை பாக்கு பாக்கெட்டுகள் இருந்தன. அருகில் நிறுத்தப்பட்டு இருந்த மற்றொரு சிறிய வேனிலும் போதை பாக்கு பாக்கெட்டுகள் காணப்பட்டன.

இதுதொடர்பாக வேன் டிரைவர்களிடம் விசாரணை நடத்திய போது, பெங்களூருவில் இருந்து போதை பாக்கு பாக்கெட்டுகள் கடத்தி வரப்பட்டு கோவை மாவட்டம் முழுவதும் வடமாநில தொழில் அதிபர்கள் சப்ளை செய்து வருவது தெரியவந்தது. பிடிபட்ட போதை பாக்கு பாக்கெட்டுகளின் மொத்த மதிப்பு ரூ.15 லட்சம் ஆகும்.

இதையடுத்து வட மாநில தொழில் அதிபர்கள் பவர்லால் (வயது 40), மஞ்சுலால் (43), டிரைவர்கள் அனுமன்ராம் (21), சானிவால் ராம் (25), சுந்தர் (29), தொழிலாளர்கள் சலீம் (27), சாவாராம் (25) ஆகியோர் கைது செய்யப்பட்டனர். அவர்களிடம் தீவிர விசாரணை நடைபெற்று வருகிறது.

கைதான தொழில் அதிபர் பவர்லால், கோவையில் குடோன் வைத்துள்ளார். சில ஆண்டுகளுக்கு முன்பு ஒரு கும்பல் இங்கிருந்து போதை பாக்கு பாக்கெட்டுகளை கொள்ளையடித்து சென்றது. இந்த வழக்கின் போது சட்டவிரோதமாக போதை பாக்கு பாக்கெட்டுகளை பதுக்கி வைத்தது தொடர்பாக தன் மீது வழக்குப்பதிவு செய்யாமல் இருக்க, கோவை போலீஸ் துணை கமி‌ஷனராக இருந்த சுகுமார் லஞ்சம் பெற்றதாக லஞ்ச ஒழிப்பு போலீசில் பவர்லால் புகார் செய்தார்.

இது தொடர்பாக சுகுமார் மீது வழக்குப்பதிவு செய்யப்பட்டு கோர்ட்டில் வழக்கு விசாரணை நடைபெற்று வருகிறது என்பது குறிப்பிடத்தக்கது.

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TTD obtains licence formaking laddu, prasadam

Sequel to tough line taken by FSSAI on quality concerns raised by activist

The TTD at last has obtained a central licence from the Food Safety and Standards Authority of India (FSSAI) for both its famed laddu and the food which it distributes free among the devotees under the Nitya Annaprasadam scheme. 

The TTD, which is equipped with a state-of-the-art laboratory to certify the quality of laddu and other ‘anna prasadams’ being prepared in the temple kitchen on a daily basis, did not have any central licence to run its kitchen. A Bengaluru-based activist, T. Narasimhamurthy filed a complaint with the FSSAI in July last alleging that laddus were being prepared in unhygienic surroundings. The presence of materials such as nuts, bolts and gutkha covers in some laddus sold to devotees pointed to this, he had alleged. Reacting strongly, the FSSAI directed the Central Licensing Authority in Chennai to inspect the temple kitchen and submit a detailed report. The authority made it clear that as laddu is a food item as defined under the Food Safety and Standards Act 2006, TTD should obtain the certificate. 

The TTD, which initially took objection to the directive on the ground that allowing non-Srivaishnavites into the kitchen would hurt the sentiments of devotees, however changed its mind and applied for the licence last month. Talking to The Hindu the Deputy Executive Officer (Annadanam) Mr. Venugopal confirmed the receipt of the certificate for both laddu as well as ‘anna prasadam.’ 

Assistant Executive Officer (Potu) Ashok said the TTD had obtained the certificate in the month of August itself.

‘30 lakh temples in India do not adhere to food safety standards’

BENGALURU: "A six-month jail term and a fine of Rs 5 lakh is levied on those operating without licenses,” says T Narasimha Murthy, which is not being followed in Tirumala Tirupati Devasthanam’s (TTD) case. He adds that the TTD is prompt in taking their own issues to court, but don’t want to follow any rules themselves. “For example, there was a sweet shop in Chennai called ‘Tirupati Ladoos’. TTD approached the TN High Court and had the shop shut down.”

The way ahead

The TTD has obtained the license (which will have to be renewed each year) for operating as a FBO (Food Business Operator), making Murthy’s fight successful after several threats sent his way to back off over the last few months. “They have finally obtained the license about a month ago. Usually, when the documents are submitted to us and if they are all in place, we issue the license within a day or two,” says Dr M Kannan, southern regional deputy director, Central Licensing Authority, FSSAI. He adds that apart from Murthy’s efforts, the FSSAI has also been trying to get various temples to get licences, and now that TTD has got its, others will follow. 

Murthy claims that there are close to 30 lakh temples in the country that do not adhere to food safety standards. “I see the TTD as the Supreme Court, and now that I have succeeded in making them get a license, I can focus on other temples in Karnataka, Tamil Nadu and then Golden Temple,” he says adding that RTIs are the best way to get anything done in this country. 

When CE contacted TTD, they were unavailable for comment.

Health Min orders Punjab Food Safety admin to crack whip against food adulteration mafia

Chandigarh, Sept 19 (UNI) Punjab Health Minister Brahm Mohindra today issued strict instruction to the State food safety administration to keep an eagle’s eye on the production of food items besides conducting random sampling of the food items and selling of food like sweets, fast food, packed food and bakery items. District Health Officers and assistant food commissioners have been mandated to take stern legal action against such anti social elements who play with the lives of the innocent citizens by selling adulterated food items. 

These instructions were issued by the Minister while chairing high level meeting of Food Safety Administration of state and district authorities here. He said that it is a matter of serious concern that many manufactures are indulging in the producing food items using harmful chemical and contaminated ingredients which causes illness to the consumers in the state. He said erring sellers or manufacturer will not spared at any cost and there is no laxity for the mafia who are running the trade of adulterated food items. 

Mr Mohindra said that instructions have also been issued to all SSPs to provide security to concerning officers for conducting raids at odd time. He also instructed inter-district teams at head office to conduct the special drive against adulteration in the field. He said that during this drive, special checking point would be set at Punjab’s border areas to break the supply line of adulterated food like khoya, ghee and other food items. He instructed the all officers to ensure that small vendors may not feel harassment on the name of food adulteration. 

He said especially, cold stores wherein bulk of food products have been kept, and dedicated places of production like sweet and bakery items must be checked. He said that all cold stores for storage and manufacturing places should be neat and clean. Mr Mohindra said in such cases, where food seems to be unsafe for human consumption, articles of food must be seized and send to the laboratory. The Minister also asked the officers to share the obstacles faced during the raids and sampling for further departmental reforms in the department. He said soon, a dedicated app will be launched by the department to bring transparency in the functioning of food safety department.

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Action plan soon to curb adulteration of eible oil

Expedite check on edible oil brands, HC to food safety dept

Madurai: Directing the food safety and drug administration to expedite its task of checking edible oil brands on various parameters, the Madurai bench of the Madras high court on Monday further directed it to enforce the department's WhatsApp number (9444042322) created for receiving complaints from consumers on adulteration, poor quality or labelling defects of the oil scrupulously. 

The division bench of justices K K Sasidharan and G R Swaminathan gave this direction while disposing of a petition filed by one K Ravichandran that sought to constitute committee to examine edible oil packets available in market to ascertain whether it is fit for consumption. 

During hearing, the special government pleader (SGP) M Govidan told the court the state government's Tamil Nadu Food Safety and Drug Administration, created on December 22, 2011, is acting effectively for the enforcement of Food Safety and Standards Act (FSSA), 2006. 

Since the inception of the department, 1,402 edible oil samples were analysed, of which 20 were found unsafe and 507 were found contravene to the FSSA. Eighteen cases were filed before the judicial magistrate courts which gave conviction in eight cases and imposed Rs 1.68 lakh penalty. A total of 384 cases were put forth before the adjudication officer, of which 238 were convicted and Rs 49.89 lakh was imposed as penalties, the SGP said. 

Besides, based on complaints given by public, the department made inspections. Now, the food safety and drug administration commissioner P Amudha has constituted a state-level committee to monitor the quality of edible oil based on FSSA. 

The committee, having deputy director of the department as its head and designated officers of Salem, Erode, Namakkal, Virudhunagar, Madurai and Tuticorin as its members will look into adulteration in edible oil, adherence to FSSA standards and labelling/ mislabelling. 

The committee will meet immediately to check/ scrutinise the various brands of edible oil available in the market for safety, standards and labelling as per FSSA and rules, the SGP said. 

He also said instructions will be given to the district offices to lift the samples of all major oil brands and send a report to the state committee on the test results and labelling discrepancies.

New norms on anvil to deal with sub-standard imports

Imported items will have to be of a certain minimum quality; FSSAI, BIS, and APEDA are working towards setting standards and technical regulations

The government is working towards strengthening standards norms and certification for the shipments coming into the country, as a part of its strategy to rein sub-standard imports from countries including China.

“We are pushing for certain standardisation of products that come into the country. This will not only result in exports promotion, but also curb cheap imports from countries,” a senior government official told Moneycontrol.

Any item that enters the Indian shores must adhere to certain quality and standards, the official said, adding that sector regulators such as Food Safety and Standards Authority of India (FSSAI), Bureau of Indian Standards, Agricultural and Processed Food Products Export Development Authority (APEDA), among others are working towards setting certain standards and technical regulations for imports.

Another government official said that the commerce ministry has told other ministries to consistently monitor and review imports of goods pertaining to their industry.

Former Commerce Minister Nirmala Sitharaman had said that India should provide quality goods at an affordable price and set standards, rather than following them.

In May, Sitharaman also launched the India Standards Portal that acts as a hub for all information on standards, technical regulations, accreditation practices, and the related bodies in India.

The development comes at a time when there has also been a growing clamour on for import restriction on items, especially related to renewable energy, electronics and information technology as inward shipments of these products has escalated from China.

Indian steel industry had in the last two years faced the brunt of surge in cheap imports, especially from China that rendered local companies uncompetitive.

Similarly, in the last two years, government had imposed quality control order on steel products, after imports Indian market was flooded with poor quality imports of the alloy. Of the total inward shipments, China—the largest producer, consumer and exporter of the alloy—accounted for most of it.