BT Buzz: FSSAI plans to make Indians 'eat right'; food companies in no mood to relent

FSSAI could be willing to bring the change from the top, but Indians will become more health conscious if the authority also sustains its customer outreach, as changes in food habits need to begin from home.

In the last week of June 2019, FSSAI came out with a draft notification Food Safety and Standards (labelling and display) Regulations, 2019 to enable citizens to know more about the composition of food products, for making informed choices.

A homegrown snack food, traditional sweets and restaurant chain company recently decided to reduce the salt content of raita, an Indian condiment, served across its food outlets. The decision did not go well with customers who started complaining about the taste difference. The company reasoned that it was a healthy practice that they intended to follow, but ended up providing extra salt powder to those who insisted on the 'authentic' taste.

What prompted the company to experiment this was a commitment it had made to the Food Safety and Standards Authority of India (FSSAI) a year ago, to make its food service outlets a responsible place to eat by voluntarily promoting safe and healthy eating practices through the introduction of recipes with reduced fat, sugar and salt.

An extra sachet of sugar, salt or ghee could perhaps enable Indian food service industry (National Restaurant Association of India estimates the market size of the sector at Rs 4,23,865 crore in 2018-19) maintain a balance between their commitment to be a responsible eatery and keep their customers happy.

But, FSSAI's attempt to make Indians 'eat right' is brewing trouble across food businesses, especially for the fast growing food processing and packaged food industry. The 'voluntary' commitment is now indirectly becoming a legal requirement for the processed food market (projected market size of $543 billion by 2020) and unlike fast food service outlets, they cannot add separate sachets to their tetra packs containing fruit juices, gulab jamuns, biscuit packets or potato chips, and hence face fresh market challenges.

In the last week of June 2019, FSSAI came out with a draft notification Food Safety and Standards (labelling and display) Regulations, 2019 to enable citizens to know more about the composition of food products, for making informed choices. The notification said that "in a bid to encourage consumers make healthier food choices", the draft regulation calls for mandatory display of "red colour-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar and high-salt content levels".

This requirement, proposed to be implemented in a phased manner over three years is what is worrying the industry. "Once it is implemented, 90 per cent of Indian products will have red labels. All your heritage drinks and rasgullas will be framed as bad products. They (FSSAI) want all Indian ethnic and traditional foods to be stopped," Subodh Jindal of All India Food Processors Association (AIFPA) complains.

The packaged food companies have also been asked to declare nutritional information such as calories (energy), saturated fat, trans-fat, added sugar and sodium per serve on the front of the pack. In addition, food labels will declare per serve percentage contribution to RDA (recommended dietary allowance) on the front of the pack. But, the 'colour coding' is what troubles the industry most as it tends to show their products in poor light while the health 'risks' associated with every such product is purely based on the quantity of consumption, frequency of consumption, health of the consumer and a host of other factors.

Pawan Kumar Agarwal, CEO, FSSAI, is well aware of challenges ahead. "While we were developing regulations, we knew as a nation we should move towards a reduction in salt, sugar and fat consumption in the country as the current level of per capita consumption (of all three) are high. So, we started off with a campaign. On July 10, 2018, FSSAI launched the Eat Right India campaign and in that function, several companies had given their voluntary commitment to reduce the salt and sugar content in their products," he says.

On 16 October 2018, FSSAI flagged off a 'Swasth Bharat Yatra', a pan India cyclothon, to spread the message of 'Eat Right Movement' across the country. The six-track cycle rally that began from six different locations covered the entire country and culminated in New Delhi in January, 2019. "Swasth Bharat Yatra was aimed at creating the mass awareness. A slew of measures is needed. But this change has to come from the top (processed food producers). This by no way meant to decelerate the growth of food processing sector. FSSAI is committed to innovation, but that does not mean you produce unhealthy foods," Agarwal says.

In fact, the new labelling requirement is the last of a series of amendments FSSAI has been planning to promote healthy diet and food safety. As part of its supply and demand side interventions, it want food labels to serve as a primary link of communication between the manufacturer and consumer and cover both food safety and information of consumer interest.

The comprehensive revision of Food Safety and Standards (Packaging and Labelling) Regulations, 2011 saw the drafting of three separate regulations to specifically deal with packaging, advertisement and claims and labelling. The FSS (Packaging) Regulations and FSS (Advertising and Claims) Regulations were notified in 2018. The labelling one is the last in the series.

In addition to the nutritional information and colour coding, the new labelling regulation also prescribes provisions for labelling food allergens as an important tool to reduce risk of exposure and prevent anaphylaxis for individuals with food allergies.

Early adoption

Days before the draft notification, Mondelez International, the makers of Cadbury chocolate and Oreo biscuits, announced the launch of a new variant of its popular Diary Milk Chocolate with 30 per cent less sugar content in the Indian market. "This is the most significant innovation in the brand's history in India. As we continue to define the taste of chocolate, we understand our consumers, and are conscious of our commitments to them. Cadbury Dairy Milk 30% Less Sugar is another very special innovation that will provide our Cadbury Dairy Milk fans with a less sugar option without compromising on our world-renowned taste and quality," Deepak Iyer, President, Mondelez India, said.

The company states that the new less sugar variety has been in development for almost two years with a dedicated team of scientists, nutritionists and chocolatiers at the company's research and development facilities in India and the UK. "The team has been working to find a way to achieve the much-loved Cadbury Dairy Milk taste whilst delivering 30 per cent less sugar with no added artificial sweeteners, colours or preservatives. By harnessing our leading-edge understanding of ingredient technologies and taste science, the team successfully replaced the physical functionality of the sugar in solid chocolate in a way that preserves the structure of chocolate and stays true to the unique texture and taste profile of Cadbury Dairy Milk."Also Read:Food companies can't lie now! FSSAI to prohibit terms like pure, natural, authentic on packaged foods

Last year, Swiss multinational food and beverage giant Nestle had also announced a similar launch where a new variety of Milkybar Chocolate contained 30 per cent less sugar while retaining the taste. The company is known to be working to reduce sugar content in all its products by 10 per cent without any change in taste.

With its Eat Right India campaign, FSSAI is also joining global food regulators that are trying to get industries cut down on the sugar content on their products.

"We recognise it is a contentious issue. Therefore, we have taken a lot of time even to come out with the draft. In fact, we even withdrew an earlier draft a year ago when we found out there were more views to be heard. An expert committee (with a cardiologist and two eminent nutrition experts as members) was formed to look into the matter. Views of all stakeholders were considered before preparing the current draft," Agarwal says.

The authority though is willing to address all issues that are pending. It will accept suggestions and objections from stakeholders until July 31. It has also proposed a three-year multi-phase implementation timeline for the new regulation to become applicable in the country.

Food processors, especially small and medium scale units are in no mood to relent. Coming days will see intense lobbying from both sides and the implementation of the regulation will depend on the outcome of pulls and pressures that are likely to follow now.

FSSAI could be willing to bring the change from the top, but Indians will become more health conscious if the authority also sustains its customer outreach, as changes in food habits need to begin from home.

Unsafe food items seized

The Food Safety Department in Ernakulam has confiscated at least six samples of unsafe food items from eateries and substandard food items from various outlets.

Samples were collected from the places where the items were made and laboratory results had been received, said Ernakulam Food Safety Assistant Commissioner B. Sivakumar.

The results have been given to the RDO for further action, he said. Among the unsafe items, chicken fry from two restaurants was found to have synthetic colours which were not permitted. Preservative used in a cake from a bakery was found to be unsafe. Rusk, cupcake and a few other bakery items were also found unsafe, said Mr. Sivakumar. Sale of unsafe food items was punishable under law, he added.

Among substandard items, tea dust and coconut oil were confiscated. Outlets selling substandard items would be made to pay fines and the sale of the items would be stopped, he said. The results received were of samples collected in June, he added.

Safe Food drive from today

Part of campaign to check communicable diseases in the city

The district administration’s Safe Food drive will begin on Tuesday to ensure that water and food are made available to people in hygienic conditions.

The drive is part of the campaign to check communicable diseases. District Collector S. Suhas has ordered the inspection of street food vendors and other eateries in the district as part of the drive to ensure safe food. The decision was taken at a meeting involving many departments, including Health and Food Safety which will lead and co-ordinate the drive. On Tuesday, inspections will be held in Thrikkakara municipality.

In the coming days, inspections will be held in all areas under local self-governments in the district. Besides the quality of food and water, the health status of workers will be checked. Those without health cards will be given five days to get a check-up and a doctor’s certificate.

Closure notice

If food is found to be unsafe for consumption, closure notices will be issued. Officials of Revenue, Food Safety, Health, Civil Supplies and Police participated in the meeting. Deputy Collector P.D. Sheeladevi and District Health Officer P. N. Sreenivasan were among those who participated.

Inspections will be held three days a week, even during the night. Roadside eateries operating in violation of rules will be asked to shut down.

Ernakulam Food Safety Assistant Commissioner B. Sivakumar said the inspections would be intensified as per the Collector’s orders. Aspects related to licensing, hygiene and sanitation of the place where food is made and sold, storage of food and health status of workers will come under scrutiny.

DINAMANI NEWS

DINAKARAN NEWS

FSSAI moves to check food wastage in restaurants

India’s food safety regulator is drafting rules to check food wastage at restaurants and social events such as weddings.

NEW DELHI: India’s food safety regulator is drafting rules to check food wastage at restaurants and social events such as weddings.The regulations, which will deal with issues ranging from hygiene to transportation of the leftover food, will be finalised soon and then be notified. Any violation of the norms will be discouraged by provisions for heavy fines of up to RS 5 lakh, said officials in the Food Safety and Standards Authority of India. The draft policy suggests that food controllers in states be responsible for checking instances of major food wastage.

“Food wastage in India is rampant and it is a careless practice that needs to stop,” said an FSSAI official. “These rules will tell states what can be done to prevent such wastage and what is to be done to make the best use of large amounts of leftover food. We will ask the states to adopt the policy at the earliest.”The policy is likely to recommend that all event organisers and caterers register themselves with NGOs to manage the surplus and leftover food for distribution among the underprivileged.It will also say that food preparation should be according to the number of guests.

“If the food is surplus due to lower turnout of guests and the resultant low consumption, then it will be the responsibility of the organiser of the wedding or any other function to remove that food from the social function site immediately as per the proposed norms,” an official said. The regulations are coming on the heels of the Delhi government preparing a draft policy to keep a check on wastage of food at social events in the national capital.

USFDA finds different dietary, medicinal claims on Patanjali’s sharbat bottles

Labels on Patanjali’s two sharbat products, earmarked to be sold within India, were found to be having “additional medicinal and dietary market claims” as compared to the ones on bottles set aside for export to America, according to the US health regulator.

The United States and Food and Drug Administration (USFDA) said in its report that the “firm has separate production and packaging areas for exported and domestic products”.

The US food safety laws are more stricter than Indian laws.

If the company is found to be selling a misbranded product in the US, the USFDA can issue a warning letter to stop that product’s import altogether, seize the whole batch of that product, get an injunction from a federal court against the company, and even start criminal prosecution that can lead to fines up to $500,000 and imprisonment of company officials for up to three years.

The inspection of Unit III of the Haridwar plant of Patanjali Ayurved Ltd was conducted by a USFDA investigator named Maureen A Wentzel on May 7 and May 8 last year.

“I observed that the ‘Bel Sharbat’ and ‘Gulab Sharbat’ products are sold under the Patanjali brand name for domestic (India) and international (USA) markets, except the Indian labels have additional medicinal and dietary market claims,” Wentzel said in the establishment inspection report (EIR).

The report was later shared with the company too and the PTI has accessed a copy. Patanjali Group’s spokesperson did not respond to the specific queries sent by the news agency.

Nitin Jain, Deputy General Manager - Exports, Patanjali Ayurved Ltd, has been responsible for the firm’s export business to the US. During the inspection, Jain served as the interpreter for Wentzel.

Same fillers used

She observed that in the plant, the honey was being pumped “from the finished product tank to the fillers” and the same fillers were being “used for domestic and exported honey products”.

The plant also manufactures digestifs, which are post-dinner drinks that aid in digestion.

USFDA investigator wrote in its EIR that once she entered the building where digestif is manufactured, she was “informed that the firm has separate production and packaging areas for exported and domestic products”.

She said while the firm’s laboratory personnel and batch records “appear to follow” written operating procedures, since they were not in operation during the inspection, “I do not know if their written processing procedures correlate with their manufacturing procedures.” The investigator said the export warehouse of the plant had Amla Candy and Herbal Toothpaste apart from the aforementioned two sharbats.

During the inspection, the firm was not producing any goods that were scheduled to be exported to the US, the EIR stated.

In India, if the company is found to be selling food products with “misbranding” or “misleading claims”, a penalty of up to ₹3 lakh can be imposed on it under the Food Safety and Standards (FSS) Act, 2006. The FSS Act also permits the “adjudicating officer” to ask the accountable executive in the company to take corrective actions. If corrective actions are not taken, then such “article of food” shall be destroyed, as per the law.

In 2017-18, Patanjali Ayurved Ltd saw its revenue decline by 10 per cent to ₹8,135 crore. In 2018-19, the company had posted a revenue of ₹9,030 crore.

Guidane note on Millets

Guidance note on Aflatoxins

Baby food to go off menu due to high sugar

Food wing collects seven samples in Kapurthala

Chennai: The number of convictions for misbranding and adulteration of milk has nearly doubled and the penalty collected by the state has gone up by nearly three times (250%) between 2017-18 and 2018-19, according to Union minister of state for health and family welfare Ashwini Kumar Choubey.

Replying to a question from Rameshbhai Lavjibhai Dhaduk of Porbandar on the action taken to check adulteration in milk and to penalise the criminals involved by Food Safety and Standards Authority of India (FSSAI) as per the Supreme Court direction, Choubey said a nationwide qualitative screening of milk samples for on-spot qualitative and quantitative analysis of milk samples was conducted by the Authority. It checked for quality parameters such as fat, solid not fat (SNF), added water, protein content and safety parameters and 13 adulterants, antibiotics, pesticides and aflatoxin M1.

The survey was initiated in May 2018 screened 6,432 samples taken across the country. Analysis showed about 39% of milk samples were non- compliant with reference to quality parameters [fat, Solid not-fat (SNF), sugar and maltodextrin] but were without any safety issues. But 9.9% samples were found to be unsafe for consumption due to presence of harmful contaminants in excess of specified limits coming mainly from poor quality of feed, irresponsible use of antibiotics and poor farm practices, he said. To ensure quality and safe milk, the state food authorities keep a strict vigil by regularly drawing food samples, he said.

In 2017, Tamil Nadu dairy development minister K T Rajenthra Bhalaji accused two private milk companies of adulterating their products with chemicals before selling them. The two brands are using caustic soda and bleaching powder in spoilt milk, convert it to milk powder, he said. The same year, the state wing of FSSAI had lifted 393 samples of which 101 we found to have misbranded or adulterated their product. While seven criminal cases were filed 63 cases were filed in the civil court. The same year, 64 cases ended in conviction and penalty of ₹4.19lakh was levied from 64 cases.

In 2018, however, 847 samples were lifted and 157 were found to have misbranded of adulterated the milk. Three criminal cases and 93 civil cases were filed. This time, however, 97 were convicted and the FSSAI collected ₹14.9 lakh as penalty from 125 cases. “We have been doing spot tests in many shops regularly. Since we have managed to record violations we have been able to win legal cases,” said a senior FSSAI official. The amount collected was second only to Gujarat, which had collected ₹16.2lakh from 80 cases.

Food wing collects seven samples in Kapurthala

Jalandhar, July 19A team of the Health Department carried out a checking drive under Dr Harjot Pal Singh, Assistant Commissioner, Food, and Satnam Singh, Food Safety Officer, Kapurthala under ‘Tandrust Punjab Mission’ today.

The team started inspection at 6.30 am on a complaint basis. A dairy near Subhanpur was checked. However no objectionable material was found on the premises of the dairy, situated at the residence of a villager.The team checked food items and collected samples from other Food Business Operators (FBOs) in Begowal and surrounding areas.

The food wing took seven samples, including two milk, two fruits, one pulses, one confectionary item and one fruit drink.

The team of food wing inspected vehicles carrying food items, especially milk and milk products. During the course of checking, drivers were seen trying to evade the checking by moving vehicles this way or that way.

However, the food wing managed to check many of them. Taking into consideration the ongoing rainy season, the FBOs have been directed to keep and store foodstuffs under clean, dry and hygienic conditions, to protected them from Mold growth, which otherwise deteriorates the food items in rains due to increased moisture content in the air.

The samples have been despatched to the State Food Laboratory, Kharar, and the report of the analysis will be made available to the department at the earliest. Further legal action will be initiated against the offenders as per the report of analysis of the State Food Lab, under the Food Safety and Standards Act 2006 and Rules and Regulations, 2011.

All FBOs were strictly directed to hygiene on the business premises, proper personal hygiene of workers engaged in the unit, especially those directly handling the foodstuffs.

Synthetic Milk plants Raided in Madhya Pradesh, 62 arrested.

The Madhya Pradesh police arrested 62 people for allegedly manufacturing and supplying synthetic milk and other products and distributing them to branded milk outlets in six north Indian states, the PTI reported.

Three synthetic milk units located at Amba in Morena district and Lahar in the Bhind district of the Gwalior-Chambal region were raided by the Special Task Force (STF). They also raided a dozen other locations on Saturday but found the premises locked.

According to Rajesh Bhadoria, the STF Superintendent of Police, around 10,000 litres of spurious milk, over 500 kg of condensed milk and over 200 kg synthetic cottage cheese were seized during the raid. A huge quantity of liquid detergent, refined oil, maltodextrin powder, and other chemicals were also seized.

“As many as 20 tankers and 11 pick-up vans containing spurious milk and other products were seized,” the STF SP said.

30 percent milk was used in combination with refined oil, liquid detergent, white paint, and glucose powder in every liter of spurious milk produced at the three units, The NDTV report said, citing the officials.

How is Synthetic Milk produced?

Synthetic, milk is produced by adding white color water paint, oils, alkali, urea, and detergent, etc. Synthetic milk has a bitter after taste and turns yellowish on heating. The milk when rubbed between the fingers gives a soapy feeling.

The National Milk Quality Survey, 2018

The National Milk Quality Survey, 2018 was carried out by FSSAI to assess the quality of milk. The survey that was conducted in 602 towns collecting 6432 samples revealed that milk in India is largely safe. The Survey had found that 90% of the samples were safe and less than 10% of the samples were non-compliant.

Earlier this month, the Food Safety and Standards Authority of India (FSSAI) launched a scheme for Sampling, Testing & Inspection of milk to strengthen internal controls at the licensed dairy processing establishments. The Scheme that is tentatively planned to be operational by 1st October 2019 elaborates certain quality and safety tests that have to be done by the dairy establishments at regular intervals. This will help the establishments in identifying the cause of any non-compliance, take preventive and corrective action, the FSSAI had stated.

FSSAI Calls for Colour-coded Labels on Products with High Fat, Sugar Content

Draft regulation has food industry worried; regulations are not scientific enough, say cos

New Delhi:

Makers of chips, soups, biscuits, juices and other packaged foods will soon have to display red colour coding on the front of packets of products that have high levels of fat, sugar or salt content as per the regulator’s new draft of labelling regulations.

The food industry has expressed its concerns over the draft of the proposed changes in labelling rules drawn up by the Food Safety and Standards Authority of India (FSSAI).

“These regulations are not scientific enough neither practical to be implemented,” said Subodh Jindal, president of All India Food Processors’ Association (AIFPA). “The salt, sugar and fat content of packaged food depends on the taste requirement of the consumer and is not manufacturers’ choice,” he said. AIFPA counts Bikanerwala, Tops and Haldiram among its members. Industry insiders claimed that even common food items like milk and fruit juices will fall in the “red category” as the level of fat in milk and sugar in fruit juice is higher than the levels being proposed.

“It is recommended that the authority should instead focus on awareness generation of consumer about balanced diet and suitability of different foods as per one’s lifestyle,” Jindal said. “Most food companies have also given various alternatives to consumers and it is a decision of the consumer to choose a suitable version.”

As per FSSAI’s draft regulations, packaged food companies will also need to declare nutritional information such as calories, saturated fat, trans-fat, added sugar and sodium per serve on the front of the pack.

The draft regulations will be put in public domain this week to invite comments from stakeholders, officials said. It would be implemented in a phased manner over three years.

“The idea behind the new labelling regulations is to enable citizens to know more about the composition of food products, so that they can make informed choices,” said Pawan Kumar Agarwal, chief executive at FSSAI. The regulations are in draft stage and the authority will be open to making changes based on the feedback it receives, he said. The food labels on the front of the pack will also have to declare, per serve percentage contribution to RDA (recommended dietary allowance).

DINAMANI NEWS

What’s in the Food Label

Food label is an important communication tool that provides consumers with information about a product's composition, nutritional profile, and quantity of contents so that they can make product comparisons and selections. Today consumers use food labels to find information such as the ingredient list, expiry date, nutrition, country of origin, serving size and statements about health benefits to help them make their purchasing decisions. Moreover food labelling involves the twin elements of economics and safety. Food standards at present exist almost solely for economic reason, which is to define food in a way that meets the economic expectations of producers and consumers. Likewise, net contents and the name and address of the manufacturer are on the label for economic reasons. The rationale for a statement of ingredients on the label is partly economic, so that the consumer will understand what he is buying, and partly safety, in the event the consumer has a known allergic reaction to an ingredient in that food product. Nutritional information is on the label for economic reasons as to show the value of the food and for health reasons.

Food and Drug Administration Jammu and Kashmir is responsible for ensuring that the food sold in the market is safe, wholesome and properly labelled. This applies to food produced domestically as well as food from foreign countries. The Food Safety & Standards Act 2006 and Food Safety & Standards (Packaging and Labelling) regulations 2011 administer food products under the ambit of Food & Drug Administration headed by Commissioner FDA. Implementation of the Act is practised by 108 Food Safety Officers at the ground level.

Food Safety Officers have important role in promoting awareness among manufacturers, distributors and importers about the proper labelling of the products. This guidance is a summary of the required statements that must appear on food labels under these laws and their regulations. To help minimize legal action and delays, it is recommended that manufacturers and importers become fully educated about the applicable laws and regulations before manufacturing starts or before offering foods for distribution/sale in Jammu & Kashmir State. Food labelling is imperative to food items available on shelves for sale in the market.

Food Safety & Standards (Packaging & Labelling) regulation 2011, provides guidelines for labelling of Food Products. There are three definitions which are important while labelling & Packing of Food Products:

BEST BEFORE DATE: means date which signifies the period during which the food shall remain fully marketable and shall retain any specific qualities for which tacit or express claims have been made.

DATE OF MANUFACTURE: means the date on which the food becomes the product as described.

DATE OF PACKING: means date on which the food is placed in the immediate container in which it is ultimately sold.

The label of the food product is mandated to include following information as provided under Food Safety & Standards Act 2006, regulation 2011, (failing which may incur fine of up to Rs three lakhs).

Name of the Food: Name of the food/product is one of the first FSSAI Guidelines on Labelling the Food Products. As the name suggests, the name of the food product should be in clear format on the packaged product in clear font. The Food Safety and Standards Authority of India (FSSAI) has issued new regulations controlling advertising and label claims for food products, restricting the use of words and phrases such as natural, fresh, original, traditional, authentic, genuine and real. Where the meaning of a trade mark, brand name or fancy name containing adjectives such as “natural”, “fresh”, “pure”, “original”, “traditional”, “authentic”, “genuine”, “real”, etc., appearing in the labeling, presentation or advertising of a food is such that it is likely to mislead consumer as to the nature of the food, in such cases a disclaimer in not less than 3mm size shall be given at appropriate place on the label stating that – “This is only a brand name or trade mark and does not represent its true nature”.

List of Ingredients: List of Ingredients means the elements which have been utilized for making the final food product. The name of the ingredients used in the food product shall be listed in descending order of their composition by weight or volume. It is very necessary that the manufacturer mentions all the ingredients fairly and do not cheat the end-consumer. The manufacturer can land in problem if tends to cheat the consumer.

Nutritional Information: Nutritional Information means the calories derived from fats, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron present in the product. The calories are mentioned on all the products labels. However the nutritional information may not be necessary in case of foods such as raw agricultural commodities.

Declaration regarding Vegetarian or Non-Vegetarian: While labelling the food products, the manufacturer should mention on the label whether the product is vegetarian or non-vegetarian. Whether the product is vegetarian or non-vegetarian can easily be known by just looking at the small sign present on the corner of the label. Green Colour indicates the product being vegetarian and Brown Colour indicates that the product is non-vegetarian. Where any article of food contains eggs only as Non-Vegetarian ingredient, manufacturer or packer or seller may give declaration to this effect in addition to the said symbol

Declaration regarding Food Additives: Food additives are substances which are added to food in order to preserve flavour or enhance its taste and appearance. Hence, it is very necessary to give a declaration regarding the additives on the label or the package. Where any colouring matter or preservative is added to food product it shall mention on the label that the product contains added “permitted natural colors” or Product “contains permitted synthetic food colours”. Similarly, if preservatives are added the label shall mention the product contains “Added Preservatives”

Name and Address of the Manufacturer: The name of the manufacturer and place of the manufacturing is usually mentioned on label. The manufacturer has to give complete address of his factory which includes street address, city, state and zip code. Without mentioning any of these, products can be considered fake in the market.

Net Quantity: Net Quantity is also FSSAI Guidelines on Labeling of Food Products. Net Quantity here refers to the weight of the product. The weight of the product and the packaging weight are usually combined together and then mentioned in the Net Quantity.

/Lot No/Batch No: A batch number or code number or lot number is a mark of recognition through which the food can be found in the manufacturing chain and even recognized in the distribution. Therefore, the Code No /Lot No /Batch No should be definitely mentioned by the manufacturer according to FSSAI Guidelines on Labeling of Food Products.

Country of Origin for Imported Food: The country of origin of goods means the nationality of imported goods and even refers to the area where such goods have been grown or have been produced, manufactured or processed. All the imported food items are needed to carry the address of importer

FSSAI Logo & License No: It is mandatory that Food Products carry on its label FSSAI Logo and License No in contrast colour to the background.

FSSAI mulls ‘code red’ for unhealthy food

Nagpur: Soon, packaged food items like chips, soups, biscuits, nankeens, sweets, juices etc will have a ‘red warning’ printed prominently on the packets in case they have high sugar, salt or fat content.

Food Safety and Standards Authority of India (FSSAI) has prepared a draft of Food Safety and Standards (Labelling and Display) Regulations, 2019, in which it has suggested that packaged products will have to display a red colour coding on packs to notify that the food contains high levels of sugar, salt or fat.

As the new rule is still at draft stage, the FSSAI has invited suggestions from people. At present, packaged food products have green triangle code for vegetarian food and brown circle for the non-veg food items. People can visit FSSAI website (https://fssai.gov.in/comments/Bestviewwl.aspx?NOTIFICATION_ID=1088) and register their suggestions to make this draft a law by July 31.

While dietitians and doctors are happy with this move, packaged food industry is not finding it scientific and viable.

“This is a big step towards ensuring food safety. Consumers will understand better about the composition of food products and they can choose their packaged food accordingly. People are health conscious these days, and they will ignore a pack with red warnings,” said Sudhir Deshpande, who retired from FDA as food safety inspector.

Dietitian Meghna Kumre said the display should be prominent enough to attract attention. “At present, manufacturing date, expiry date, and some nutritional values are displayed over the packs but it becomes difficult for consumer to see these at a glance. I hope, the new system should come into force and it will be prominently displayed,” she said.

Paediatrician Dr Preeti Deo told TOI that parents are very aware these days and they will make good use of the coding. “Many children are addicted to wafers, corn puffs, finger snacks which are full of unhealthy ingredients. With red warning printed on the packs, parents will get clear idea of the unhealthiness of these products. I hope, they will avoid packs with more number of red blocks,” she said.

However, manufactures of packaged food are not happy with the proposed rule.

“If we follow the values mentioned in the draft, more than 70% of packaged food available in the market today will be coded red,” said a senior official of a Nagpur-based food processing company who was not willing to be named.

“We decide the salt, sugar and fat content of packaged food as per public taste. It’s more about taste and not health requirements. Even food items like flavoured milk, lassi, and fruit juices will get red warning as levels of fat in milk and sugar in fruit juices are mostly higher than proposed levels for taste enhancements,” he said.

Proposed rule

According to proposed rule, food pack should show name of food (which we see prominently), declaration regarding veg or non-veg (colour coding already exists for this) and per serve contribution of energy, saturated fat, trans fat, added sugar and sodium

For this, a new format has been issued which has 2 parts

Part 1 has declaration of amount of energy, saturated fat, trans fat, added sugar and sodium per serve in five separate blocks

Part 2 has declaration percentage (%) contribution of these ingredients in the pack

The blocks of ingredients for food will be red if:

Value of energy (kcal) from added sugar is more than 10% of the total energy (kcal) provided by 100g or 100ml of the product

Value of energy (kcal) from trans fat is more than 1% of the total energy (kcal) provided by 100g or 100ml of the product

Saturated fat or sodium content provided by 100g or 100ml of the product is more than the threshold values as specified by FSSAI

Nearly third of processed food samples analysed in FY19 were adulterated: Govt

New Delhi, Jul 19 As many as 26,077 samples of processed food were found to be adulterated or misbranded out of the over 94,000 samples analysed during the last fiscal, the government said Friday.

Minister of State for Food Processing Industries Rameswar Teli, in a written reply in the Rajya Sabha, said that 94,288 samples of processed food were analysed in 2018-19.

"Out of this 26,077 samples were found adulterated or misbranded," the minister was quoted as saying in an official statement.

He added that a total of Rs 32.8 crore was raised as penalties last year.

The minister also said the Commissioners of Food Safety of states/UTs are regularly conducting inspections, surveillance and enforcement drives through their officials in food processing units to ensure compliance with laid down standards.

"In cases where samples are found to be non-conforming to the provisions of Food Safety and Standards (FSS) Act, 2006, and rules and regulations made thereunder, penal action has been initiated against the defaulting Food Business Operators (FBOs)...," the minister added.

FSSAI starts drive against unauthorised FBOs

As per the direction issued on July 1 by the Food Safety and Standards Authority of India (FSSAI) officials in the state have started a drive against all the Food Business Operators (FBO) running without permission in the city.

The drive is to address four types of non-compliance which include FBOs that are running in the city without registration certificates which are required to obtain a license, FBOs continuing business with an expired license or running a business without a license, businesses that have obtained fresh license instead of renewing the previous one to avoid penalties and FBOs manufacturing and processing food products which are not endorsed on their food license.

A departmental official said, “We conduct these drives regularly and 20 such FBOs were already found violating the set conditions. Further actions will be taken against them.”

It is pertinent to mention that the FSSAI has only six food inspectors in Dehradun who are assigned to various areas of the city. The limited staff is one of the reasons the department struggles to keep an effective check on all the food business and shops in the city.

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Midday meals left 900 children ill

Food for thought: The HRD Ministry has issued guidelines to all States and UT’s for hygiene in school kitchens. 

The HRD Ministry has received 35 complaints for substandard food since 2016

More than 900 children were reported ill across the country with zero fatalities due to the consumption of mid-day meals in the past three years, according to officials of the Human Resource Development Ministry.

The Ministry had received 35 complaints from 15 States and Union Territories (UTs) regarding substandard food quality in the same period.

“A total number of 930 children were reported ill and none of them died after eating such food in the country in the last three years and current year. The overall responsibility for providing cooked and nutritious midday meals to eligible children lies with State governments,” a senior HRD ministry official said.

The Midday Meal Scheme comes under the HRD Ministry’s Department of School Education and Literacy.

Respective State governments were requested to furnish action-taken reports (ATRs) in the matter, he said.

“As per the reports received, actions such as issuing warning against the official responsible, terminating the contract of NGOs concerned and organisations, initiating criminal proceedings and imposing penalties against the defaulting persons (were taken),” the official said.

The HRD Ministry has also issued guidelines on quality, safety and hygiene in school-level kitchens.

“The guidelines provide instructions on procuring AGMARK quality items for preparation of midday meals, tasting of meals by two or three adult members of the school management committee, including at least one teacher, before serving to children,” the official said.

Say bye to big, fat Delhi weddings: New policy will keep tabs on food wastage, guest list, venue size

The policy which was framed under the directions of the Supreme Court has to be notified this month.

HIGHLIGHTS

• Policy says surplus food must be distributed to the underprivileged via NGOs
• Venue operators will have to pay hefty penalties for violations
• Limit on number of guests as per the size of venue, parking space

The policy drafted by the Delhi government to keep a check on the wastage of food at social functions in the national capital will likely be notified this month.

Sources told The Times of India that the policy which was framed under the directions of the Supreme Court has to be notified this month.

The Delhi government drafted the policy for holding social functions in March, which puts a cap on the number of guests, after the Supreme Court expressed its anguish over wastage of food at the events in the capital.

The Chief Secretary constituted a committee of four officers, including Principal Secretaries of Urban Development and Health, Chief Executive Officer, Delhi Jal Board and Member Secretary, Delhi Pollution Control Committee, to draft the policy.

The draft policy has already been approved by the Supreme Court appointed monitoring committee, the report said.

Surplus food must be distributed to the underprivileged via NGOs

According to the draft policy, all organisers and caterers will have to register themselves with NGOs to manage the surplus and leftover food for distribution among the underprivileged.

"The caterer should make proper arrangements to handover fresh surplus and leftover food to these NGOs," said the Draft 'Policy for Holding Social Functions in Hotels, Motels and Low-Density Residential Area (LDRA) in National Capital Territory of Delhi'.

The owner, organiser, and the caterer must have the necessary permissions including FSSAI license from Delhi's Department of Food Safety, Ministry of Health and Family Welfare to run their kitchens or to sell or serve prepared food for the guest and the consumer.

"They should be registered with some NGO to manage surplus/leftover food by distributing the same among underprivileged. The caterer should make proper arrangements to handover fresh surplus and leftover food to these NGOs.

The food preparation should be according to the ceiling of the number of guests as per prescribed capacity of the motel and LDRA. The number of guests cannot exceed the guest limit approved by the Urban Local Body (ULB) for that function site," it said.

"If the food is surplus due to lower turnout of the guest and resultant less consumption, then it shall be the responsibility of organiser of the social function to remove that food from the social function site, immediately after the completion of the duration of that social function," it says.

The Commissioner Food Safety shall ensure that the above conditions are strictly followed; any violation thereof would invite action from the deployed officers by the Commissioner Food Safety, the draft policy reads.

The rules will be enforced by periodical inspections, which shall be conducted by officers of various state stakeholder agencies.

Venue operators to pay hefty penalties for violations

The maximum number of guests will be the number obtained by dividing the area of the venue by 1.5 sqm or by multiplying total number of cars that can be parked by four, the TOI report said.

"Further, officers of respective ULB will conduct random or complaint-based inspection. The violations would be noted with proofs by the inspecting officers without the disrupting the function. In the event of violation of any of the conditions, the penalty would be imposed against violators under specific act/rules/orders."

Hefty penalties have been laid for operators of the venues, not the host, for violations. Operators will have to pay Rs 5 lakh for first offence, Rs 10 lakh for second and Rs 15 lakh for the third or any subsequent offence.

Restrictions on venue space

"The capacity of the space should be determined by multiplying the total number of car parking available by four or by means the number of persons obtained by dividing the gross floor area of the premises by occupant load factor at 1.5 sqm, whichever is less," says the document.

It said adding that the total number of days on which a social function can be organised are restricted to 120 days in authorized/approved spaces.

The draft also said that motels and LDRA should be constructed as per sanctioned building plan.

"Minimum area of LDRA must be equals or more than 2.5 acres. Only such Motel and LDRA houses should be permitted to hold social functions which have proper access to the road from a main road (60 ft wide or more) and the LDRA should not be located at a road which ends in a dead end," it said.

"Further, in view of Motel Policy of Ministry of Tourism 1995, policy for holding social functions in Farmhouses of Government of NCT of Delhi, Master Plan 2021(MPD 2021), amendments in MPD-2021 notified in 2013, a comprehensive policy was required to be drafted," an official said.

Functions must meet pollution norms

"Accordingly, the committee after consultation with all stakeholders drafted the policy keeping in mind concerns of Environment Pollution (Prevention and Control) Authority (EPCA) and Supreme Court such as stop the use of perennially installed semi-permanent pandals, nuisance of parking on outside road of the venue, safety of guests and general public, stop the misuse of scarce resources like water and stop any kind of pollution or degradation of Environment," the official said.

KFC outlet fined Rs 5,000 for ‘lack of cleanliness in kitchen’

Dehradun: Dehradun Municipal Corporation (DMC) and the state food safety department, in a joint operation on Saturday, conducted a raid on an outlet of fast food chain Kentucky Fried Chicken (KFC) situated at Rajpur Road and imposed a fine of Rs 5,000 for “poor cleanliness in the kitchen and premises.” The food safety department has also collected food samples from the outlet which have been sent to a drug testing laboratory in Rudrapur.

Speaking to TOI, municipal health officer Dr RK Singh said that the raid was undertaken under the leadership of Ramesh Singh, food safety inspector, Dehradun. “The outlet was picked up on a random basis for inspection as part of a routine drive to ensure that cleanliness standards are being followed by eateries in the city. However, we found that the outlet wasn’t disposing food waste properly for which we imposed a fine of Rs 5,000 on them,” he said.

Further course of action against the outlet will be determined on the basis of the sample test results, which are expected to come within two weeks, the official added.

“The outlet’s staff alleged that they get non-vegetarian food items delivered from New Delhi but failed to produce the pay receipts and the licence required for the same,” Dr Singh said.

When queried about the matter, an employee of the outlet who requested not to be identified denied that there were any cleanliness issues. “We often take our customers for a kitchen tour, so how can we let our kitchen remain dirty? It was just a miscommunication that happened. The issue was actually pertaining to the garbage disposal slip that is filled by the DMC’s garbage pick-up workers. Also, we will produce the documents related to the procurement of non-vegetarian food items on Monday. Some of the pay slips were not in our direct possession when the raid took place,” he said.

Last week, the food safety department had also filed a case against three prominent bakeries in the city, in the additional district magistrate court as the food samples collected from the bakeries were found to be substandard.

“We had also conducted raids on some milk dairies in Patel Nagar on Thursday and their food samples, too, were sent to the Rudrapur lab,” Ramesh Singh told TOI.

Rise of food delivery apps and the need to strengthen regulation

In 2018, Maharashtra FDA had raided about 350 food outlets in Mumbai listed on food delivery platforms such as Swiggy, Zomato, Uber Eats and Foodpanda, among others

There are no two thoughts about stringent regulation of food and medicine as both go directly into the body and can cause havoc to a person’s health if their quality and hygiene standards do not meet a certain level.

Indian drug regulation is separate story, which is for a later day. Let's discuss food for now.

In 2018, the Maharashtra Food and Drug Administration (FDA) had raided about 350 food outlets in Mumbai listed on food delivery platforms such as Swiggy, Zomato, Uber Eats and Foodpanda, among others.

The results were shocking as around one-third of them had not registered with the authority.

To be sure, online food delivery platforms have to verify the Food Safety and Standards Authority of India (FSSAI) license of the food outlet listed on their food platform. The presence of so many unregistered food outlets indicate, either it is a case of poor oversight or the outlets are gaming the system.

Even the registered outlets were not any impressive. Around 74 percent of the eateries were found serving food from kitchens with unhygienic conditions.

The water used for cooking was not tested, no pest controls were done, no periodic health check-up reports of people cooking food, poor sanitation, there was lack of cleanliness and ventilation in the kitchens.

It was found that some of the restaurants are cooking food out of makeshift shacks with appalling hygiene.

The problem is not restricted to Mumbai alone. As many as 10,500 restaurants have been de-listed by food delivery platforms, after they were found to be unregistered or unhygienic, according to FSSAI.

Pallavi Darade, Commissioner of Food Safety, FDA Maharashtra at a recent conference said that the consumers are more bothered about the discounts, packaging and delivery time of the food, than important things like where it is made and how it is made.

With more people, especially millennials, are relying on online food delivery applications, it has become increasingly important that we have a robust audit system in place to check the quality and hygiene of the food being served.

There is no doubt that online food delivery companies have given new lease of life to the food industry. There are proliferation of eateries of all sizes. However, we cannot allow operators to play with the lives of the people by cutting corners.

It is unfair to completely blame the online food delivery companies. The government is also responsible. The government must strengthen surveillance and increase the number of food inspectors. For instance, Maharashtra has a shortage of 300 food inspectors. The same would be the case with the rest of the country.The government also needs to curb corruption involved in issuance of licenses or getting off the hook easily when caught. The government can work with online food delivery companies and restaurant bodies to come up with mechanisms to increase surveillance and weed out bad players.

Food safety is a must while traveling

The WHA estimates that 2 million people die each year from contaminated food or drinking water.

The common risks that travelers can encounter due to food poisoning, ranges from diarrhea to illness caused by harmful bacteria, parasites, viruses and chemical substances.

Your travel plans are set, passport if ready and bags are packed. The enthusiasm to visit your favourite destination could make you forget even the basic things that one needs to remember every time when traveling to a unknown place- food safety being the foremost one.

The WHA estimates that 2 million people die each year from contaminated food or drinking water. The common risks that travelers can encounter due to food poisoning, ranges from diarrhea to illness caused by harmful bacteria, parasites, viruses and chemical substances.

Certain tips that travelers need to know to avoid such problems are:

Research your destination: Anticipate issues and check for food safety, availability of drinking water facility and the most important one, medical care system in the place you are planning to visit.

Carry some nonperishable food items: Even though most of the airports offer healthy and hygienic options it is safe to have some food items in your luggage.

Carry hand sanitizer and disinfectant wipes: These can be used for cleaning your hands and surfaces.

Avoid certain food items: It is advisable to curb the foodie enthusiasm and not opt for raw or undercooked meat, fish, shellfish and eggs as they can be contaminated and could be carriers of deadly bacterias.

Rethink your usual choices: Even though you may typically enjoy certain foods and beverages at home, your safest bet is to avoid some of those favorites during foreign travels especially to remote locations.

Rebranding of banned coconut oil raises concern

Kozhikode: Rebranding of sub-standard coconut oil brands, which were banned by the food safety authority, is giving headache to the food safety authorities in the state. Many banned coconut oil brands are now being sold in the market under new brand names. Adulterated coconut oil reaches the market mainly from Tamil Nadu and other states. Some mills in Palakkad and Malappuram districts also engage in adulteration of coconut oil. 

“Our continuous efforts have succeeded in reducing the presence of sub-standard coconut oil in the market in Kozhikode,” said assistant food safety commissioner P K Eliyamma. All oil mills in Kozhikode, which were engaged in the packing and sale of sub-standard coconut oil, were closed down after detailed inspection, she said.

However, lack of proper mechanism to shut the coconut oil units in neighbouring states is a major concern. Recently, the district food safety officials banned Soorya and Ayilyam brands manufactured by Balakumaran Company as the samples were found to be adulterated. They were found to be the replacements for two oil brands — Soubhagya and Surabhi — belonging to the same company, which were banned earlier.

We not only ban the product but also inspect the manufacturers and close down the mill on detecting adulteration, said P Jithin Raj, food safety inspector, Vadakara circle. “We also seize packed and unpacked oils to avoid rebranding,” he said.

The production of low-quality coconut oil was curbed in the district after a special drive in 2017-18. A number of local oil mills were served closure notice and over a dozen oil brands were banned.

Officials said most coconut oil manufactures from other states do not even have oil mills. They directly mix 20% coconut oil with 80% low-quality edible oil and send it to Kerala, the officials said.

The illegal manufactures mix palm oil, palm kernel oil or coconut testa oil with coconut oil.

46 restaurants served notice

Used oil, stale food seized; eateries told to rectify problems in 7 days

The city Corporation intensified its crackdown on eateries that flouted food safety and hygiene standards by serving notices on 46 restaurants in the State capital on Thursday. Stale food was seized from many eateries during the drive.

Six squads comprising health inspectors and other Corporation employees inspected 59 restaurants in places such as Kamaleswaram, Manacaud, East Fort, Statue, Palayam, Thampanoor, and Karamana. The erring outlets have been instructed to rectify problems within seven days, failing which stringent steps will be initiated.

Large quantities of used oil, stale and expired food products including chicken, beef, fish, eggs, cauliflowers, potatoes, tea powder, biryani, butter, rice, curd, mayonnaise, ice-cream, fruits, porotta and chapatti were confiscated from many eateries. Some restaurants were serving food that were nearly a week old.

Dirty utensils

While they initiated action against most restaurants for their failure to provide health cards for workers, the civic body also penalised the eateries for other violations including the use of dirty utensils, failure to segregate wastes, lack of store room, chimney and facilities for proper ventilation, and unclean water tanks and surroundings.

A few outlets were also pulled up for their tardy upkeep of their interiors and instructed to paint the premises. The accumulation of leachate and food wastes that emanated foul odour within the restaurant compounds was also acted upon.

Plastic bags seized

Large quantities of banned plastic carry bags were also seized from several restaurants during the drive that was led by health supervisors Ajith Kumar, Prakash, and health inspectors Mohanachandran, Anoop Roy, Anil Kumar N.V. and Sujith Sudhakar.

According to Mayor V.K. Prasanth, some restaurants had violated the norms on multiple occasions. The health wing has been directed to cancel the licences of such outlets. He added that all eateries, ranging from ‘thattukadas’ to five-star hotels, will be inspected during the days to come.

The drive is as prelude to the launch of the civic body’s Subhojan project next month. As part of the project, workers of all eateries including hotels, restaurants, catering units, bakeries and wayside outlets in the city will be imparted training and issued identity cards.

2,807 samples of food fail quality test since 2016

10,195 items lifted for checking | 311 convicted on adulteration charge

‘Active measures planned’

The tests on 10,195 samples lifted randomly by the civic authorities had been carried out as per the rules set by the Food Safety and Standards Authority of India. Commissioner, Food Safety, Vinod Sharma said more active measures were planned to curb the menace

A representational picture of a vendor selling fast food in Jammu.

Jammu, July 11

About 2,807 food samples tested in Jammu and Kashmir from 2016 to June this year have failed the quality parameters, raising questions over the standard of food supplied to consumers and leading to the conviction of 311 persons for indulging in adulteration and selling substandard products.

The tests had been carried out as per the rules set by the Food Safety and Standards Authority of India (FSSAI). Both branded and unbranded products were tested. According to government data, of the 10,195 samples lifted randomly by the civic authorities, especially the Drugs and Food Control Organisation (DFCO), J&K, 2,807 samples were found adulterated or not conforming to acceptable standards. The data reveals that during 2016-17, 2,952 samples were collected and analysed. Of them, 1,114 were found adulterated, misbranded or substandard. In 2017-18, 3,643 items were collected and of them, 992 were unsuitable for consumption. From 2018 till June 2019, 3,600 samples were collected. Of them, 701 were found substandard.

The FSSAI has also revealed that cases of food poisoning have come to their notice across the country.

“There are prescribed standards to ensure safe and wholesome food to the consumers through various regulations notified under the Food Safety and Standards Act but these are being violated in J&K,” said a senior administrative official. As per the consumer protection laws, states have to undertake regular monitoring, inspection and sampling of food items to check compliance of the prescribed standards and take penal action when the products are found adulterated, misbranded or are of an inferior quality.

Commissioner, Food Safety, Vinod Sharma said the DFCO regularly monitored and conducted inspections to curb the adulteration of food items. He said more active measures were planned to curb the menace. “As per the procedure, the field staff lift samples and laboratories inspect them. If they are found not conforming to the standards, individuals are challaned. It is up to the courts to decide the quantum of punishment and fine,” said Sharma.

Repeated raids fail to stem usage of food colours

Visakhapatnam: Despite regular raids and warnings, usage of artificial food colouring agents and monosodium glutamate (tasting salt) is rampant at eateries and restaurants in Vizianagaram district. 

Recent raids at eateries by officials of vigilance and enforcement and food safety departments have exposed excessive usage of colouring agents and the chemical in the food. 

“We found tasting salt in over 80% of the eateries and restaurants in Vizianagaram town, Parvathipuram, Saluru and few other areas in the district, where the floating population is high. Tasting salt is not permitted to be used in food as the chemical can cause several health problems like ulcers, and intestine problems, said sub-inspector of vigilance, K Kiran Kumar.

The use of certain artificial colors have been banned under the Food Safety Standards Act of 2006 as they can, in the long run, cause cancer and tumours.

Kumar further revealed that a majority of complaints against use of synethic food colours, which contain chemicals like erythrosine, carmoisine, indigo carmine, brilliant blue FCF and others, are associated with non-vegetarian dishes. Some consumers have also complained that the use of colours has been so high that the colour residue remained in their hands, he added.

“Although we have suggested to restaurateurs to use natural food colours, they have been turning a deaf ear, citing that consumers wouldn’t like if the food is not attractive,” said vigilance inspector Ch B Swami.

The raids also revealed that some restaurants kept stale and leftover food in their freezers to sell them the next day.

Explaining why people brazenly break rules with regard to food safety, food safety and vigilance officials said that as there is no proper punishment laid down for those caught selling stale and dangerous food items.

“Unless the culprits are put behind bars for years, it is difficult to curb food adulteration in restaurants and eateries,” they said.

26% of food samples tested in 3 years found adulterated or substandard

Around 26 percent random food samples analysed during last three years across Jammu and Kashmir were found adulterated and substandard, raising a question mark over the work of authorities responsible for food safety in the state.

Out of the 10,636 samples tested since 2016-17, as many as 2807, that is 26 percent were found to be adulterated or substandard, according to data from union consumer affairs ministry

The food samples were randomly picked up from various markets of J&K for testing compliance with Food Safety and Standards Act. 

In 2016-17, 2952 food samples were analysed, of which 1114 items turned out to be adulterated or substandard. While in the same period, 635 cases were lodged of which only one conviction was recorded.

In 2017-18, the total number of food samples analysed was 3643, of which 992 samples were found violating standards. Authorities in the same period convicted 310 persons, cases registered stood at 921.

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For 2018-19, the number of samples found adulterated or substandard stood at 701 out of 4041 samples collected by food safety authorities. However, conviction rate in 698 cases launched was zero.

Food Safety and Standards Authority of India has informed that it has prescribed standards to ensure safe and wholesome food to the consumers through various regulations notified under Food Safety and Standards Act. 

Implementation and enforcement of these regulations primarily lies with state governments.

“Commissioners of Food Safety of different states have been directed from time to time to conduct regular monitoring, inspection and sampling of food items to enforce compliance of the prescribed standards and take penal action in cases,” reads the note of the Union Consumer Affairs Ministry.

Reports that food adulteration is rampant in Jammu and Kashmir, particularly in the Kashmir region have continuously come in as the High Court also felt the need to step in.

In 2016, the High Court took suo-moto cognisance of news reports about food adulteration and rising cancer incidence published in the Greater Kashmir and treated these as Public Interest Litigation under Food Safety and Standard Act 2006.

Food adulteration is not a new phenomenon in Kashmir valley.

But doctors say the occurrence has recently seen a phenomenal increase, which has led to a rise in patients with gastric problems across Kashmir.

Food safety officials raid eateries, take samples

Officials of the MC and the Food Safety Department, Sangrur, led by SDM Vikramjeet Singh Panthey inspect a sweetmeat workshop in Ahmedgarh on Wednesday. 

Mandi Ahmedgarh, July 10

The administration has started checking non-compliance of guidelines of the Food Safety Act and violation of various sections of the Municipal Act regarding maintenance of proper hygienic conditions at various establishments engaged in preparation of food items and catering services at Ahmedgarh and surrounding localities.

Teams of senior functionaries of the Food Safety Department, Sangrur, and the Municipal Council, Ahmedgarh, raided eateries, restaurants and workshops engaged in preparation of sweetmeats of various kinds and took at least five samples for verifying purity and safety of various eatables, including milk products.

Action will be taken against the owners of those establishments who had downed shutters to avoid inspection and sampling on Wednesday.

Investigation revealed that teams of officials of the civic body and the District Food Safety Department had conducted raids at establishments at Gandhi Chowk, Railway Road, Chaura Bazar and Main Bazar localities which are engaged in preparation and supply of eatables, including sweets, ghee, khoya, paneer and other milk products.

Ahmedgarh SDM Vikramjeet Singh Panthey supervised the teams, led by executive officer Chander Parkash and food safety officer Divya Goswami.

Maintaining that the crusade had been launched under the Mission Tandarust Punjab to ensure supply of hygienic and safe food items, SDM Vikramjeet Singh Panthey said action had been initiated against those owners whose goods was suspected to be hazardous for human health. “Besides sealing samples of eatables for checking of purity and safety, we have initiated action against those vendors who were found preparing eatables in unhygienic conditions,” said Panthey, adding that officials had been asked to ensure that periodic medical examination of all workers was done. Panthey asserted that nobody would be allowed to play with health and life of consumers.

Assistant Commissioner, Food Safety Department, Ravinder Garg said legal action would be taken against those whose food samples fail purity test. “Though I am yet to receive a detailed report on today’s raids, we have advised officials concerned to ensure that strict action is taken against those violating the Food Safety Act,” said Garg, maintaining that improvement notices would be issued to those establishments whose performance was found on threshold.