Fourth Meeting of the Scientific Committee of FSSAI

Hotels form panel to study new food law

Hotel and Restaurants Association has decided to form a core committee to look into the provisions of the Food Safety and Standards Act, 2006, and the rules framed under it this year.Swarna Sundar, its vice-president, said the core committee would follow up on the matter.
The core committee had 15 members of the association, which had more than 1,000 members from Dakshina Kannada and Udupi. They include hoteliers, ice cream, and soft drink manufacturers and those who run bakeries. Mangalore had 150 members and they were all hoteliers.
This decision was taken at a meeting of the association to discuss the Act here on Tuesday.
The association had urged the Government to give the industry the infrastructure to check adulteration of food, he said. “Even the water which we get is not clean. Although we clean the water with water purifiers, the source is not ok, so why blame us?,” he said.
A food safety consultant, Ananthaprasad, earlier addressing the members of the Dakshina Kannada Hotels and Restaurants Association, said they must get ready for the implementation of the Food Safety Act. He said that awareness and education about the Act was very important. He said that big and medium restaurants, hoteliers, small “darshinis”, and bakeries should make a task force and study the Act.
The meeting was held in the context of notices sent to food safety officers (earlier known as health inspectors) that they should check the licences of hotels and restaurants and charge penalties from those not maintaining safety standards as defined in the rules and regulations framed this year under Act, said Devi Prasad, Secretary, Mangalore Hotel and Restaurants' Association.
Mr. Ananthaprasad said since there was no infrastructure in hotels to test the quality, putting the onus on hotels and restaurants for safety of foods was not correct. The hoteliers were not consulted on whether or not they could implement the quality standards. The hotels and restaurants did not have the infrastructure or the money to implement what has been asked of them, he said.
He told the members that they must keep records such as the source of the material they used in the hotels and the name of their vendors. “Please specify quality parameters, control the supplies,” he said.

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The core committee has 15 members of the Mangalore Hotel and Restaurants Association

It has urged the government to give necessary infrastructure, says an office-bearer

New title for food inspectors

The new Food Safety and Standards Act, 2006, has re-designated all existing full-time food inspectors in the state as Food Safety Officers. The new entrants to the post requires an MSc in chemistry or food technology.
Dr Sudhakar Rao, joint food controller, Institute of Preventive Medicine, said, “We have 54 food inspectors in the state, including six inspectors from the GHMC. As per the new regulations, they have been notified as FSOs. Most of them hold an MSc degree. The new entrants too are required to possess an MSc in chemistry or food technology as the basic qualification. The responsibilities of the FSOs remain same as food inspectors, such as collecting samples inspecting eateries and food manufacturing units.”
The Prevention of Food Adulteration Act 1956 has been repealed and replaced with FSS Act from this month.
The Act aims to bring a paradigm shift in the method of licencing, disposal of pending cases, role of private laboratories, food labeling, introduction of uniform laws, deemed licencing for the first time and so on.

State Safety Commissionerate understaffed?

Short of 130 Food Safety Officers (FSOs), the State Food Safety Commissionerate is finding it difficult to enforce the Food Safety and Standards Rules, 2011. Karnataka requires 234 Food Safety Officers, but the state has managed to train only 104 officers.
Speaking to Express B S Rama Prasad, State Food Safety commissioner, says the appointment of FSOs is not an easy procedure.
“It is easy to say these vacancies have to be filled. But the work is technical and we need officers who are specially trained under the new Act. No ordinary training will suffice,” he explained. He added that the commissionerate needed to re-designate, retrain and re-orient existing officers. Despite that, there is still a shortage of officers.
“We have forwarded our proposal to the state government for the appointment of an independent cadre. We have framed the cadre requirement rules as well,” he added. The rules specify that to be an FSO, one needs to have a degree in ‘Food Technology/Dairy, Technology/Biotechnology/Oil Technology /Agricultural Sciences or Veterinary Sciences, and must be trained by the Food Authority in a recognised institute approved for the purpose (as per the Rules).
Due to the shortage, existing officers are forced to handle a vast area making it difficult to enforce the provisions of the Act. Additionally, the officers also lack sufficient awareness and education about the new Act. Dr Srinivasa Gowda, Joint Director of Public Health Institute, Government of Karnataka, said that even in the category of designated officers, some officers in the state lack training.
“Out of 30 designated Ooficers, 19 have been trained. The remaining 11 will have to be trained by the ones who have already received training,” he explained.
Since the Act and its rules have come into force only in August 2011, officials believe that the commissionerate will be able to consolidate itself soon. “The proposal for appointment is with the state government. We expect a reply soon,” said Gowda. Replacing the Prevention of Food Adulteration Act, The Food Safety and Standards Act (FSSA) came into force on August 5, 2011.
According to these rules, a food safety team is appointed in each state.

Hitches hamper functioning of food safety officers

Though tempting, roadside eateries can cause stomach ailments 

Transition period problems are being overcome: officials

Too many hitches seem to hamper the functioning of food safety officers (FSO).

Delay in issue of a GO bringing them under the Department of Public Health and Family Welfare has prevented the 500-odd food safety officers from receiving their first month's salary till date.

Repealing the Prevention of Food Adulteration Act, the Food Safety and Standards Act of 2006 was brought in creating the Food Safety and Standards Authority of India. Food safety officers come under the Food Safety Commissionerate.

The State, which implemented the new system, brought in 385 FSOs for rural areas, 148 for urban areas, besides 30-odd in reserve.

Sanitary inspectors in local bodies were designated as food safety officers.

The first hitch the FSOs now faced was that they have not received their first month's salary.

Enquiries revealed that tallying of pay particulars and creation of a separate code and head of account for the treasury to disburse the salary had led to the delay.

Sources also clarified that the disbursement of salaries for the FSOs would take place within the next three to four working days.

Going by the number of trades listed and merchants existing, Tamil Nadu is the only State to have gone in for creation of more than 500 FSO posts, so that the objective of food safety could be achieved preventing adulteration by frequent inspections. However, the FSOs initially faced a problem of not having any National Accreditation Board for Testing and Calibration of Laboratories (NABL) accredited laboratory. The FSOs need to lift food samples in the event of a suspicion of adulteration. The samples need to be sent to a laboratory.

Food Safety and Standards Act stipulates that testing of food samples done only by laboratories which have the certification by the NABL.

There are six laboratories in Tamil Nadu at Coimbatore, Madurai, Thanjavur, Pudukottai and two at Chennai. However, the Government notified that the samples could be tested at the existing laboratories and a GO has already been issued and one-year transition time is given enabling the utilisation of the existing laboratories.

These laboratories have already commenced the process for NABL certification.

Sources also pointed out that making sanitary inspectors as food safety officers and bringing them under Department of Food and Drug Control under the Public Health and Family Welfare was in contravention to the constitutional provision. Sources said that Article 243 (w) of the Constitution and XIIth schedule says that Food Safety under Public Health is the power and responsibility of the local self governments i.e., local bodies.

Officials disputing the contention said that almost all the States excepting in only one local body in Gujarat, the food safety has come under the purview of the Government relieving the local bodies of that responsibility.

The objective of taking away food safety from the local bodies to a separate department was to ensure undivided attention on the department.

If the FSOs continued with the local bodies, the chances of they being frequently drafted for other pressing works of the local body was more, thus defeating the objective of food safety.

Experts stress on strict enforcement of food safety measures at workshop

To educate food regulators on the importance of hygienic and safe food for consumers in India, a one-day workshop on the benefits of food safety was held in Bangalore recently.

The workshop, Food Safety – The Way Forward, stressed on ensuring safe and wholesome food to consumers and saw eminent scientists, regulators, and legal experts brainstorm on how to eliminate risks and prevent food-related health hazards. The workshop was jointly organised by the Nestle Nutrition Institute and State Food Authority at The Chancery Pavilion in Bangalore.

“The safety aspects of food should be more of an education awareness programme and an important strategy to educate the regulators on the practical aspects of food safety,” said Dr Prathap Kumar Shetty, reader & head, department of food science and technology, Pondicherry University.

“New food regulation (FSSA) emphasises heavily on the science-based approach besides the importance of educating food regulators and people on food safety,” he said.

The workshop was held to benefit the food safety officers of Karnataka about the pertinence of implementing food safety measures. Food safety officers are the sole authority for registration and are the initial contact for the food business operators. They ensure necessary precautions are taken at the appropriate time and varied stages of food from the farm to the consumer.

In fact, to ensure necessary safeguards for public health and prevent potential hazards, the government implemented the Food Safety and Standards Act 2006, Rules and Regulations 2011.

It is the final authority to regulate the manufacture, processing, storage, distribution, sale and import of food articles through the Food Safety Authority by implementing the scientific standards. It gives adequate information to the consumer to make his own choices. The function was inaugurated by B S Rama Prasad, state food safety commissioner, Government of Karnataka.

Speaking on the occasion, Dr Anandavally, FAO/WHO consultant said, “FSOs should focus on the controls implemented by the FBOs to prevent food-borne diseases and high risk foods and avail the resources available to protect public health. There is an element of risk involved with food and the risk control parameters include food from unsafe sources, inadequate cooking, improper temperature maintenance, cross contamination, contaminated equipments, poor personal hygiene, health status of food-handlers, poor quality of water, lack of pest management and TCS system.

“The inspection will stress on these so that the food business operators are well informed about the controls which ensure food-borne diseases are controlled. This will better communication between the regulators and FBOs and help protect consumers and promote the trade of safe foods,'' she felt.

Dr Ashok R Patil, associate professor in law & chair on consumer law & practice
(ministry of consumer affairs, Government of India), stressed on Community Health as National Wealth. He added, “Food is one of the basic necessities for sustenance of life. It is no wonder to say that community health is national wealth. Public health can be improved only by raising the level of nutrition.” Stringent rules have to be in place to bring about the prohibition and consumption of intoxicating drinks and drugs which are injurious to health. The Food Safety and Standards Act, 2006, which came into force from August 5, 2011, by repealing the Prevention of Food Adulteration Act, 1954, imposes special responsibilities for manufacturers, distributors and sellers on food safety.

New Act imposes special responsibilities for manufacturers, distributors and sellers on food safety. Stringent punishments are prescribed to reduce the offences under this Act and also it helps to avoid exploitation of consumer. Enforcement authorities have got more powers to control the menace at different levels of food chain. Because of establishment of Food Safety and Standards Authority of India, Food Safety Appellate Tribunal & Special Courts and appointment of Adjudicating Officer, Public Prosecutors for speedy justice. On conviction the court may publish the offenders name, address, offences and penalties in the newspaper with the offender’s expense. The object of the new law will be successful only if enforcement machinery uses all powers given under this Act.

Food inspectors are the real backbone as far as the regulation and implementation of food safety standards is concerned. They know the practical aspects while investigating food illness including food poisoning from the field perspective. Food inspectors with scientific knowledge of food-borne diseases play a vital role in the documentation of these cases and scientifically develop strategies for the prevention and control of food poisoning which happens at the community level.

Food-borne disease outbreaks involving agents such as Escherichia coli, Salmonella and chemical contaminants highlight problems with food safety and increase public anxiety. Modern farming systems, food processing and marketing do not provide adequate safeguards for public health.

“Factors like improper agricultural practices; poor hygiene at all stages of the food chain; lack of preventive controls in food processing; misuse of food additives in processed foods, etc., largely contribute to food-related hazards,” said Dr M N Krishnamurthy, former director, central food laboratory, CFTRI, Mysore.

“Consumers expect protection from hazards occurring along the entire food chain. It is the foremost responsibility of food laws regulatory agency to enforce food laws to protect the consumer against unsafe, impure and fraudulently presented food. Among other things, this can be achieved by prohibiting the sale of food not of the nature, substance or quality demanded by the purchaser,” he added.

The function was attended by Dr Krishnamurthy; S B Dongre, director, FSSAI, New Delhi; Dr Anandavally; Ashok Patil; Dr Prathap Kumar Shetty; and Dr Srinivasa Gowda, joint director, Public Health Institute, Government of Karnataka.

Hailing Nestle Nutrition Institute’s efforts to draw attention towards food safety, the speakers stressed on the importance of mobilising opinion on the issue. Identifying priority areas and making specific interventions, they said, is the way forward.

Balancing the Scales: Food 'Sovereignty' and Food Safety

The movement to shift control of food systems to local governments and local communities, sometimes referred to as "food sovereignty," has gained increased notoriety with the recent lawsuit filed against raw milk producer Dan Brown in Blue Hill, Maine.  "Food sovereignty," as a concept and movement, is not new nor is it defined by local food movements such as the ones in Maine.

La Via Campesina's "Food Sovereignty" Movement

La Via Campesina first defined the notion of food sovereignty at the World Food Summit in 1996.  La Via Campesina is "an international movement which brings together millions of peasants, small and medium-sized farmers, landless people, women farmers, indigenous people, migrants and agricultural workers from around the world.  It defends small-scale sustainable agriculture as a way to promote social justice and dignity.  It strongly opposes corporate driven agriculture and transnational companies that are destroying people and nature."

La Via Campesina's model of food sovereignty focuses on empowering the poor and other socially disadvantaged peoples to regain and maintain control over food systems.  Food sovereignty is a matter of food security and of fairness.  In 2003, La Via Campesina described food sovereignty as:

 

" ... the right of peoples to define their own food and agriculture; to protect and regulate domestic agricultural production and trade in order to achieve sustainable development objectives; to determine the extent to which they want to be self reliant; to restrict the dumping of products in their markets ... Food sovereignty does not negate trade, but rather, it promotes the formulation of trade policies and practices that serve the rights of peoples to safe, healthy and ecologically sustainable production."

The document further asserts that it is the role of government to "uphold the rights of all peoples to food sovereignty and security, and adopt and implement policies that promote sustainable, family-based production rather than industry-led, high-input and export oriented production."  In order to accomplish those goals, governments must address a number of issues, including food safety.

Food Safety as Part of Food Sovereignty

The food safety element of La Via Campesina's food sovereignty declaration includes controlling pests and disease, protecting against environmental pollution, prohibiting the use of antibiotics and hormones in aquacultures, and banning irradiation of food.  Governments must establish food quality standards that reflect the culture and values of its people and establish quality control measures to comply with environmental, social and health quality standards.

Further, the declaration maintains that governments must "ensure that all food inspection functions are performed by appropriate and independent government bodies, and not by private corporations or contractors."  La Via Campesina envisions governments having an active role in protecting and promoting food safety, and therefore food sovereignty.  

The Expansion of Food Sovereignty

The underlying problem La Via Campesina seeks to change is the degree of power and control that corporate interests have over food systems.  The focus is on localizing trade and providing local producers with access to their own markets.  In 2003, Peter Rosset, former Co-director of Food First/Institute for Food and Development Policy, wrote:

"... [w]hat Via Campesina and others say is that we face a clash of economic development models for the rural world.  The contrasts between the dominant model, based on agroexports, neoliberal economic policies, and free trade, versus the food sovereignty model, could not be more stark.  Where one model sees family farmers as an inefficient anachronism that should disappear with development, the other sees them as the basis of local economies and of national economic development."

In 2011, in the face of continued corporate control and increasingly visible injustices within the food system, people around the world are taking action to regain control of their own food systems.  The original driving issues - land reform, ending harmful international trade agreements, removing corporate control of food systems, etc. - have remained the same.

How the food sovereignty movement manifests itself is shaped in large part by issues like the 2008 food riots and the Occupy Wall Street movement (called Occupy the Food System).  In the United States, this movement includes increased participation in urban gardening, farmers' markets, community supported agriculture, and school gardens, and through the promotion of sustainable, local economic development.

Maine's "Food Sovereignty" Movement

The five towns in Maine that passed Local Food Ordinances in the past year are considered part of the food sovereignty movement in the United States.  These ordinances reject any state or federal involvement in the town's local food production.  The ordinances are a response to allegedly over-burdensome regulations and a desire for the community to sell food to one another like they did one hundred years ago - without government interference.

One of the concerns driving these local food ordinances is fear that FDA will shut down things like church suppers and bake sales.  This is based on a misunderstanding of the law.  Setting aside the practicality of such action for FDA, the Food Safety Modernization Act exempts small local producers, farmers, and direct-to-consumer transactions from most federal regulations.  The FDA is not going to interfere with church suppers and bake sales.

However, what makes this lawsuit and the legality of these local food ordinances more complicated is that Dan Brown was selling raw milk.  Raw milk is a hot-button issue with passions running high on both sides.  Raw milk cannot be sold interstate, as per FDA rules, but each state has the authority to decide whether raw milk can be sold within its borders and how to regulate its production and sale.

Maine allows the sale of raw milk as long as certain licensing and inspection procedures are followed.  According to the State, Mr. Brown did not comply with those procedures and a sample of raw milk tested from his dairy was found to have levels of bacteria high above the state's standards.  This is not only an issue of government involvement in food but of food safety.

Reconciling "Food Sovereignty" with Maine's Local Food Ordinances

The desire to place control over local food systems and transactions in the hands of local people is an important one.  The part of the Maine movement to empower, support, and grow local producers is something that should be pursued.  It is also something that falls squarely within the goals of the food sovereignty movement.

However, advocating for no government oversight of the food system is less aligned with food sovereignty and more aligned with something like a Libertarian perspective.  It is ok for these Maine towns to take that stance, but to call it "food sovereignty" is misleading.  

The food sovereignty movement as envisioned by La Via Campesina does not reject government involvement - especially in food safety.  It seeks thoughtful, smart, and necessary regulation that will not harm the development of local markets.  Ensuring a safe food supply - for example, by testing each batch of raw milk to ensure its safety - is something that La Via Campesina would likely support.

Whether you call the local food ordinances "food sovereignty" or something else, the issue of food safety must be taken into account.  The supporters of the local food ordinances need to identify the specific regulations that are too burdensome and come up with ways to lessen the burden, rather than reject outright all government involvement.  If what the supporters in Maine are seeking truly is no government regulation or no oversight of the food system, they need look no further than China to see the potential consequences.

REVAMP TOWARDS FOOD SAFETY

SMC seals milk processing unit at Khonmoh

'TAAZA milk not fit for human consumption

 

 Srinagar, Dec 17: Health officer SMC accompanied by team of food safety officers along with police party of police station Pantha Chowk Saturday sealed the milk processing unit M/S Daily Need Processing and Milk Products, at industrial area Khonmoh, selling pouched milk under brand name of “TAAZA Milk”.

The said milk was found misbranded and unsafe for human consumption by Public Analyst to whom samples were sent for testing. The samples were lifted by food safety officer in presence of the Health Officer SMC, on December 08 last during routine checking.
Pertinent to mention that the milk was being supplied to Army personnel based in Kashmir. “Public in general and army personnel in particular have been advised to immediately stop consumption of the said branded pouch milk as the same is not safe for human consumption,” a statement issued by SMC has cautioned. Action as warranted as per the Food Safety and Standards Act (FSSA) 2006 has been initiated against the said processing unit.

New Food Safety Act a tough nut to crack

Discussions: Delegates at a workshop, ‘Food safety – the way forward', in Bangalore on Saturday.

 

The transition from the old Prevention of Food Adulteration Act, 1954 to the new Food Safety and Standards Act, 2006, which came into being from August 5 this year, has turned out to be a big challenge for the State Health and Family Welfare Department's Food Safety Commissionerate.

Without a proper database on the number of business enterprises in the food industry, including roadside petty eateries, and inadequate staff and infrastructure, the department has now taken up a pilot project on effective implementation of the Act in Jayanagar and Banaswadi wards.

State Food Safety Commissioner B.S. Ramaprasad, who is also the State Health Commissioner, told The Hindu on the sidelines of the workshop, ‘Food safety – the way forward', held in the city on Saturday, that the project was being carried out by the Centre for Sustainable Development (CSD) in association with the Indian Institute of Management, Bangalore.

Based on the project, a survey of all food outlets and eateries in the State would be carried out. Admitting shortage of qualified food safety officers, Mr. Ramprasad said: “We require 234 food safety officers, but we have only 104. We have five laboratories to test food samples, including the Public Health Institute in Bangalore. But there is a shortage of analysts to test the samples: we have only eight while we need at least 20.”

Website, call centre

CSD Chairperson A. Ravindra said his organisation was readying a website for the Karnataka State Food Safety and Standards Authority. “Aimed at enabling proper implementation of the Act, it will also function as a call centre for people to complain about any food safety issues.”

Designated food safety officers would reply to the complaints with action taken reports within a stipulated time. “A team of researchers from IIMB, led by professor Gopal Naik, has prepared a framework on how the Act should be implemented in the State,” he said. The 104 food safety officers attended the workshop which was organised by the State Food Safety Commissionerate along with Nestle Nutrition Institute.

AIFPA hosts ‘All India Food Safety Summit — 2011’

An important part of the Summit was the session on the standards for food additives, packaging and labeling.

Highlighting the achievements and hurdles in the functioning of the food processing industry in India, the All India Food Processors’ Association (AIFPA) today organized the ‘All India Food Safety Summit — 2011’ at Hotel Le Meridien. The Summit was followed by an awards function, where awards and scholarships were given to food processors, entrepreneurs and others for exemplary contributions to the development of the food processing industry. The Government is been fully committed to food safety, which is of paramount concern for the consumer’s well-being. Innovative Food Safety Management Systems such as Good Management Practices (GMP), Good Hygienic Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP) are inbuilt in the new Regulations. At the 67th Annual Conference of AIFPA, sessions were conducted covering the issues and challenges relating to licensing, registration and enforcement. Various aspects about the smooth transition of the industry from the earlier Act/Rules/Orders to the new norms were discussed. The uniformity in implementation of the Rules and Regulations in various states was discussed as an area of concern. An important part of the Summit was the session on the standards for food additives, packaging and labeling. It highlighted the way to make the Regulations more effective by harmonizing the essential elements of earlier Food Acts, certain provisions of Legal Metrology and certain standards of BIS. During the award session, the importance of the sector for inclusive growth of the country, especially in rural areas. The CEO of Food Authority, Shri V N Gore, delivered an important Key Note Address. Dr V Prakash, distinguished scientist of CSIR India & President, Nutrition Society of India, delivered a special address. Stated Mr. Piruz Khambatta, President, AIFPA and Chairman, Rasna, “After serving the cause of the industry for more than 60 years, AIFPA has been taking fresh initiatives to accelerate the industry’s growth. The Summit has been organized to addressing the missing links in the implementation of ‘The Food Safety & Standards Rules & Regulations — 2011’, which became operational recently this year.” Mr. Khambatta also mentioned, “Development of Food Processing Industry is of prime importance for food security, controlling food inflation, and for prosperity in rural areas.” He has stressed that Central and State government bodies should work closely with industry to ensure this happens as the industry could do for rural India what IT has done for urban India. He also emphasized that India could rightly become the food factory of the world. What the sector needs for this, however, is accelerated reforms.

Bottled water ‘safer’ – but industry still needs improvement

THE SAFETY AND quality of bottled water in Ireland has significantly improved in the past number of years – however a small proportion of bottled water is still deemed unsafe, according a new Food Safety Authority of Ireland survey.
The survey showed that two per cent of samples failed microbiological standards last year, in comparison to 7 per cent in 2007. However, researchers warn the industry is still in need of improvement as four of the 748 samples taken were marked as unsafe for human consumption due to the presence of E.coli and/or Enterococci, and subsequently removed from the market.
The FSAI said that in all cases where non-compliance was noted manufacturers were required to take immediate corrective actions, and in the cases where safety was breached the manufacturers recalled the affected batches from the market and the FSAI issued alert notices on its website.
“Bottled water receives no further treatment by the consumer before consumption so its safety and quality are of paramount importance,” said Dr Wayne Anderson, Director of Food Science and Standards, FSAI. “The FSAI welcomes the significant improvements in the microbiological safety and quality of bottled water but there is still work to be done to ensure that no harmful bacteria make it into water and we would urge manufacturers to review their food safety management systems.”
The samples were taken from a range of retail outlets and bottled water manufacturers throughout the country between September and December 2010.
The main findings included:

• Nineteen of 748 bottled water samples collected were unsatisfactory on at least one microbiological safety standard
• Four samples were found to contain E.coli and/or Enterococci
• Four (separate) samples were found to contain P.aeruginosa which, while not a health risk to the general population can be considered a risk for severely immunocompromised people in hospital
• Eleven samples tested positive for coliforms which indicate possible poor hygiene during the bottling process or poor quality of the source water
• Three unsatisfactory samples (two positive for E.coli and one for P.aeruginosa) were part of batches of bottled water distributed outside of Ireland

The FSAI informed hospitals regarding the water which contained P.aeruginosa, and also notified the European Commission rapid alert system in relation the batches that had been distributed to other countries.
Labelling
The survey also showed that improvement was required in relation to labelling standards, as 55 per cent of samples labelled as natural mineral water or spring water were not compliant with existing legislation.
Certain bottled water requires the name of the spring, as well as the location at which the spring is exploited, to be printed on the label – but just 45 per cent of the 323 water samples labelled as natural mineral water carried both of these statements.
Anderson commenting that labelling was clearly an area for improvement, saying: “Labelling must be compliant with all requirements in the legislation so that consumers are informed correctly about the nature of the product they are consuming”.

Ahmedabad civic body makes licensing for streateries mandatory

The health committee of Ahmedabad Municipal Corporation (AMC) held a meeting on Wednesday and discussed making provisions for the licensing of street food shops and vendors. This will require extra efforts from the laari walas and the street food shop owners, if they want to stay in business. 

Currently it is mandatory for street food shops to have a licence of the Prevention of Food Adulteration Act 1954. "However, the new Food Safety and Standard Act 2006 demands that they obtain a licence under this Act," said Suresh Patel, chairman of the health committee of AMC, while addressing the meeting.

Under the new Act introduced by the central government, it is mandatory for street food joints to have this license and also maintain hygienic conditions at the food outlets.
AMC officials will work towards the registration of all the street food outlets. Also, the street food joints with a turnover above Rs12 lakh per annum will have to register themselves, for which, identity cards will be issued to them. Renewal of the same will be done at a cost of Rs100. However, for lesser turnover, a renewal form costing Rs50 will be issued. The committee also discussed about the reform to be introduced in the AMC hospitals where part time doctors will be asked to work full time.

3M Food Safety Unveils Innovative Molecular Detection System for Dangerous Foodborne Pathogens

After decades of transforming the food processing industry with 3M™ Petrifilm™ Plates, 3M is once again revolutionizing the industry – this time in the area of pathogen detection. Today, 3M Food Safety introduces the 3M™ Molecular Detection System: a fast, accurate and easy-to-use method of detecting dangerous pathogens, like Salmonella, E. coli O157 and Listeria, that can shut down businesses and threaten public health.

“In our evaluation of the Listeria species assay, we liked the small footprint of the system as well as the quick delivery of results after sample enrichment”

Available worldwide, the 3M Molecular Detection System is based on an innovative combination of unique technologies involving isothermal DNA amplification and bioluminescence detection. The system was designed with 3M’s customer testing needs in mind, which translates into a compact, simple, robust system that offers easy implementation and low maintenance without compromising accuracy and reliability.
“Leveraging 3M’s record of innovation, including close collaboration with our customers, we believe we’ve found a transformational solution that makes for a faster and simpler way of accurately detecting pathogens,” said Francine Savage, vice president and general manager, 3M Food Safety. “Just as 3M Petrifilm Plates succeeded by melding sophistication with simplicity, the 3M Molecular Detection System optimizes technicians’ time and productivity, improving bottom lines, protecting brands and ensuring public health.”
Sensitive, uncompromised results in a compact unit
The 3M Molecular Detection System delivers highly sensitive results by targeting and amplifying nucleic acid in enriched samples. The automated technology has been evaluated with a variety of food types, including produce, meats, processed foods, pet food and food processing-related environmental samples. The instrument is sleek and compact – taking up less counter space than a laptop computer, making it portable and adaptable to various lab environments.
“Pathogen testing has now been made simple and affordable,” said Niki Montgomery, 3M Food Safety global marketing development manager. “Food processors will benefit greatly from the system’s affordable accuracy and fast time to results, minimizing downtime in the lab. Numerous organisms can be tested in a single run and it was designed to help our customers perform fewer repeat tests and make critical decisions faster.”
Three assays available, validation efforts underway
As part of the 3M Molecular Detection System platform, individual, pathogen-specific assays, or procedural tests, will be sold as a test kits. Each assay test kit uses the same software interface and same DNA extraction protocol for testing between one and 96 samples per run. Assays for Salmonella, E. coli O157 (including H7) and Listeria are available immediately; a test for Listeria monocytogenes is expected in early 2012. 3M will continue to invest in developing a full portfolio of pathogen testing solutions to address customer needs.
Independent laboratory studies with the 3M Molecular Detection System are currently underway to pursue global method recognitions.
“In our evaluation of the Listeria species assay, we liked the small footprint of the system as well as the quick delivery of results after sample enrichment,” said Dr. Martin Wiedmann, a professor in Cornell University’s Department of Food Science who studied the system’s analyses of samples taken from meat-packing, seafood processing and retail locations. “This system definitely illustrates the potential of isothermal methods for rapid detection of foodborne pathogens.”
For more information, www.3M.com/3MMolecularDetectionSystem
3M Food Safety is a leader of innovative solutions that help the food and beverage industries optimize the quality and safety of their products to enable consumer protection. At every step, 3M Food Safety provides solutions that help mitigate risk, improve operational efficiencies and impact the bottom line.
3M captures the spark of new ideas and transforms them into thousands of ingenious products. Its culture of creative collaboration inspires a never-ending stream of powerful technologies that make life better. 3M is the innovation company that never stops inventing. With $27 billion in sales, 3M employs about 80,000 people worldwide and has operations in more than 65 countries. For more information, visit www.3M.com or follow @3MNews on Twitter.

Promotion of Total Quality Management in Food Processing Sector

Total Quality Management is essential in Food Processing Industry (FPI) to compete in the world market and to avoid being swamped by imported food items.

Ministry of Food Processing Industries (MFPI) has been working in association with the Ministry of Commerce and Industry and other concerned Ministries / Departments to facilitate the food processing sector in the country so as to enable them to produce world class processed food items to meet the world market standards. To achieve this, MFPI has been implementing various schemes for promotion and development of food processing industries in the country.

Government has set up Food Safety and Standards Authority of India (FSSAI) under Ministry of Health & Family Welfare as per the provisions of Food Safety and Standards (FSS) Act, 2006 for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import.

Ministry of Food Processing Industries under its Plan Scheme for Quality Assurance, Codex Standards, Research & Development and Promotional Activities provides financial assistance for implementation of Total Quality Management System in the country.

In addition, MFPI also provides financial assistance for setting up/ up-gradation of food testing / quality control laboratories to various stakeholders.

This information was given by the Minister of State for Food Processing Industries, Dr. Charan Das Mahant in a written reply in the Lok Sabha today.

Health suffers as city devours yummy roadside food

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Cases of diarrhoea, typhoid, gastro diseases spiral; FDA can do little as it reels under staff crunch

The temptation of gulping down pani puris or devouring that tangy plate of chaat at a hawkers refuses to cease in the city. But that these seemingly lip- smacking roadside snacks contain strains of Escherichia coli bacteria, notoriously known to cause death due to diarrhoea, may not come to many as a welcome thought.
Four months down the line after the enactment of the amended Food Safety and Standards Act ( FSSA) 2006, the Food and Drug Administration ( FDA) is still reeling under woes of heavy staff crunch leading to laxed implementation of the law. FDA sources suggest that even as there are 5 lakh establishments including hotels in Mumbai, not more than 159 food samples have been collected in the last four months for testing purposes.
FDA officials are now supposed to undertake regular sampling of cooked and uncooked roadside food including water- based chutneys and sauces, which serve as breeding ground for ailments like typhoid, diarrhoea and gastroenteritis.
" The food inspectors have been working extra hours to enable licence renewals for roadside hawkers and hotels. Sampling of food to test quality has however taken a major beating," stated FDA Assistant Commissioner ( food), Suresh Deshmukh.
Shockingly, the very sources of unhygienic food and water that are supposed to be sampled by FDA, have been the root cause of numerous deaths in the city.
Data from BMC health department indicates that last year there has been a massive 27 percent rise in deaths due to diarrhoea, gastroenteritis and Hepatitis B as compared to 2008.
" E- coli present in impure water- based chutneys or sauces found in road side stalls when enters the gut of the person who consumes such food to produce toxins and cause heavy fluid losses.
E coli also causes Haemolytic Uraemic Syndrome that leads to rapid blood clotting and kidney failure which leads to death," explained Dr.
Amol Manerkar, General Physician practicing in Kurla ( L ward), which is one of the hotbeds for intestinal infections in city.
There are close to 200 food inspectors across Maharashtra functioning to crack down the web of unhygienic food vendors, which are the primary cause of illnesses like diarrhoea and gastroenteritis.
Sources suggest that the number of food inspectors across the state will be increased five fold over the coming months raising the count to thousand.
Failing to mention the time frame in which these recruitments are likely to happen, FDA commissioner Mahesh Zagade said, " The process of recruiting commensurate staff is on. We will see a staff influx soon after recruitment formalities are as per state rules."

SMC’s drive against sub-standard food continues

Health Officer inspects several areas, imposes fine on erring traders

Srinagar, Dec 10: Health Officer SMC accompanied by Municipal Magistrate, and a team of officials of inspected the industrial area of Zainakote and food establishments at HMT, Qamarwari, Bemina and Batamaloo area on Saurday.
Food establishments selling substandard and misbranded items were fined on spot. Large quantities of rotten vegetables, milk, fruits and other eatables found unsatisfactory for human consumption were also destroyed on the spot. About Rs 3000 were collected as fine from the erring traders.
Samples of certain food items were also taken for analysis. Pertinent to mention that Health Officer SMC along with Municipal Magistrate have been carrying out sustained and regular market checks in different areas falling under Srinagar Municipal limits to ensure compliance of Food Safety Standards Act 2006 by food establishment owners and manufacturers.

Eat an egg a day to keep that extra weight away

    Prof Bruce Griffin, who led the study, said: “This study provides yet more evidence that eating eggs at breakfast can help keep us feeling fuller for longer and may help people to eat less at subsequent meals, thus helping with weight loss.”

Want to shed the flab? Go to work on an egg — it's the best way to start the day, a new study has claimed. For decades, it was feared eggs caused high blood pressure and raised cholesterol. Now, researchers at Surrey University have found that eating eggs for breakfast can help slash the calories eaten at lunch and dinner. Eggs keep one fuller for longer compared with other common breakfast foods, and are also better for people who want to resist afternoon snacks on biscuits, cake or chocolate, according to the researchers.

 Researchers found volunteers felt fuller for longer and had a lower desire to eat after an egg breakfast compared with breakfasts of cornflakes with milk and toast, or croissant and orange juice.

FOOD ALLERGY - HOW TO AVOID CERTAIN FOODS

Food Standards Australia Proposes Hemp Use In Food

A recent report made by the Food Standards Australia has indicated that hemp seed could be used in food, contrary to what was being told by critics. It has been said that the hemp seeds have important nutrients and particularly polyunsaturated acids in addition to high level of omega-3 fatty acids, which are told to be imperative for a healthy life.
There has been significant opposition for the same from police and health officials as they are of the belief that marijuana munchies could significantly alter the results of drug tests. Moreover, there are chances that the Food Standards Code would be changed so that use of processed hemp seeds could be promoted. The hemp seeds are as of now used in foods ranging from ice cream to cheeses, salad dressings and muesli bars.
The suspected ingredient is told to be used in a range of foods in Canada, the US and parts of Europe, however, there has been a consistent opposition for the same from many critics.
Moreover, Food Standards is asking people to share their opinion about the same so that significant progress can be made in the direction of allowing hemp seeds in foods. However, the plan is being opposed by the federal Health Department and Queensland's Health Department who are of the view that it would send wrong signals in the contours of the society by making them feel that such ingredient is safe enough to be used.
There are significant chances that hemp foods could make people escape from legal prosecution in case they start misusing this rule. "It is possible that a person could be in possession of illicit cannabis seeds, but claim that the seeds are hemp seeds purchased as a food”, said the report.
While the proposal would be pushed for approval from health ministers next year, it would be interesting to see if it could pass the hurdle or not.

India Follows Organic Method of Food Production

Food production has always been one of the important issues in India. Along with the rest of the world India has always adopted new and advanced techniques to increase the food output.
Earlier, it was green revolution and now it is organic farming. The farmers of India were opting to produce food in organic way. The region which has responded to the technique abundantly is the North India. The three states Punjab, Haryana and Uttar Pradesh had driven the food production and were taking organic method as the way of cultivation.
Vijay Jardhari, social leader, was the one who popularized organic farming in India, by formulating the Beej Bachao Andolan (BBA), or Save the Seeds Movement. The movement was started in the Henwal River Valley in Tehri district in Uttarakhand.
It was through preserving the traditional seeds, the movement intended to encourage the concept of biodiversity and continuous agriculture. Since 1980, Jardhari along with the other members of the movement has managed to collect 200 forms of kidney beans, 150 paddy seeds and 7 forms of wheat seeds.
With the movement Jardhari has managed to earn Henwal River Valley a space in the international map and received donation for the work he carried out. Also, there were a number of nonprofit organizations which were promoting the concept of organic farming in rural India.

DINAMALAR ARTICLE

DINAMANI ARTICLE

'New food safety standard awareness on FSSC 22000'

 "Adhering to food safety standards and practices is very important, especially in Kerala, a consumer state where people are the end-users of the food chain" M Beena, managing director, Kerala State Civil Supplies Corporation, said on Tuesday. She was speaking at a seminar on 'New food safety standard awareness on FSSC 22000,' jointly organized by the Kerala Chamber of Commerce and Industry ladies' forum and British Standard Institution. She added that ensuring good food safety practices was very essential. Ensuring proper food standards and practices would result in consistent output. Food contamination could be classified into micro biological contamination, chemical contamination, foreign material contamination and economic adulteration. An appropriate risk management strategy was required to tackle that, she said.

FSSC 22000: 2010 is an international standard developed for the certification of food safety management systems for food manufacturers, which combines the requirements of ISO 22000:2005 and PASS 220:2008. The new standard will manage and ensure the safety and suitability of food in each link of the supply chain.

Food for seniors is one of 10 top trends for 2012

Food products designed for consumers over the age of 65 is one of the key food trends that will dominate 2012, according to marketing research firm Innova Market Insights. The number of food and drink products in this category is expected to soar [globally] by 50% over the next 40 years, as age-related foods become more popular and manufacturers discover the buying power of senior citizens.

Manufacturers are now planning food products with characteristics designed to benefit seniors such as reduced acid, age-related nutrition formulas, easily consumable (or easy to swallow) textures, and lightweight product packaging.
Decision-making
Functional products, which directly benefit some aspect of human health, are increasingly being targeted at the over 65 category. Age-related factors, such as nutrition, readable labelling, and ease-of-use, will play a more important role in product selection.

Head of market research at Innova, Lu Ann Williams, said: “In 2050 the UN estimates that there will be 2bn people over the age of 50. So, this is growing fast, growing globally, and even in the more developed regions, it’s going to increase by 50% over the next 40 years. There is a big need for products to cater for this market”. Continuing the age-related theme, another key trend; ‘40 is the 20’, highlights the attention food and drink manufacturers are likely to pay to the 40- to 65-year-old age group. Consumers are becoming increasingly interested in products that will allow them to age well and maintain an active lifestyle, said Innova. Other top trends highlighted by Innova were: an emphasis on pure ingredients, the location of production, green concerns, premium products, science, regulatory factors, niche opportunities and proteins. (See full list below.)

The use of the term ‘Pure' was quickly becoming a popular marketing tool, said the research group. It reported that the use of the term had doubled since 2008.

Location
Location of production was another key trend that would become important next year. Food and drink packaging will increasingly emphasise the location of production as more consumers perceive location to be a sign of product quality.

“Where food is produced is increasingly used on the real estate of food packaging,” said Williams. “There is still a huge demand for local products that support local suppliers. I think even multi-nationals will soon have a local or regional strategy.”
Allied to location will be a renewed emphasis on food and drink packaging that has a greener image. Factors such as a manufacturer’s carbon emissions strategy and recycling plans will increasingly influence consumers when it comes to choosing between competing brands.

Innova's top trends for 2012 Pure
1. is the new natural
2. Green is a given
3. Location, location, location
4. Premium stands out
5. Seniors get some attention
6. 40 is the new 20
7. Grounded in science
8. Regulatory forces a rethink
9. Unmeasurable niches
10.Booms for proteins

Unhygienic Hostel Food

Health Min asks state regulators to keep tab on companies trying to dodge price ceiling by changing ingredients

Even as the new draft policy prepared by the Department of Pharmaceuticals (DoP) suggested price control of formulations to check the companies from circumventing the practice of dodging price control mechanism, the health ministry has asked the state regulators to report cases of companies changing ingredients while retaining the popular brands. Sources in the ministry said no fresh case had been reported yet but all state drug controllers have been asked not to grant licences in such cases. Apart from this, the ministry has also asked them to implement sternly the provisions of the Drugs and Cosmetics (amendment ) Act, 2008 that enhanced penal provisions against tampering with the quality of drugs. Because of companies engaging into the practices of changing the ingredients under the same brand to evade price ceiling, the draft policy has suggested price control over formulations instead of bulk drugs which was practised so far. “The experience in recent years has been that circumventing price controls is not difficult through non-standard combinations, dosage strengths, and other such mechanisms. In addition, there is a tendency for prescriptions to move away from controlled drugs to non-controlled drugs in the same therapeutic class. The consequence on the quality of treatment may get affected and additionally lead to the consumers buying higher priced products,” according to the draft policy. Meanwhile, sources in the ministry said that the Food Safety and Standards Authority (FSSAI) was having consultations with the National Pharmaceutical Pricing Authority (NPPA) to frame rules to check this practice of changing ingredients to make formulations into food and nutrition supplements. The NPPA had come across such cases a couple of years back and reported the matter to the health ministry as it violated the Prevention of Food Adulteration Act too. Besides, it also urged the Drug Controller General of India (DCGI) to take action by bringing in necessary amendment to the Drugs and Cosmetics Rules to stop companies from replacing drug ingredients with food ingredients.

Zero demand for genetically modified crops!

• This is not new, as a matter of fact there has been no demand for genetically modified organisms (GMOs) from anywhere in the world, ever. On the contrary, ever since foods containing GMOs were introduced in the nineties, they have been under scrutiny for the health and environmental risks associated with them. This also explains why there is zero demand for GMOs and consumers are actively trying to avoid these. Clearly if consumers don't want it, there is no economic incentive for food companies to sell these.
  At least some food businesses seem to be getting the link and are taking precautionary steps to steer clear from GMOs. The Kerala Flour Millers Association and Kerala Bread Manufacturer's Association wrote to the Genetic Engineering Appraisal Committee (GEAC), Food Safety and Standards Authority of India (FSSAI), Ministry of Food Processing Industries (MOFPI) and Confederation of Indian Industry (CII) stating that they have taken a GM-free position.
  They have demanded that the GEAC ensure none of the states from which they make procurements have any open releases of GM crops including field trials. Field trials or experimental fields by nature are open and are the first step to contamination. This is not a mere hypothesis, there have been hundreds of cases of contamination from across the world in the last few years alone.
  In 2010, the EU's Rapid Alert System for Food and Feed - the border control warning system - issued 47 alerts over the presence of GM rice in Chinese imports. This when China has not even permitted GM rice for commercial cultivation.
  The contamination was from field trials alone and 47 cases in one year is by no means insignificant! As a consequence, Europe's Standing Committee on the Food Chain and Animal Health has demanded that as opposed to random checks, which was the norm earlier, all consignments of rice products originating in China will be verified. China will bear the brunt (read costs). The only way China, or any other country for that matter, can secure crops from contamination and ensuing costs is by stopping field trials.
  What the two aforementioned Indian associations have demanded then makes logical sense. It is not a whimsical ask from a rose-tinted glasses-wearing business-head. After all collectively they represent a market which accounts for close to Rs 6,000 crores. That much at stake.
  This is not the first time a step of this sort has been taken. Back in 2006, the coveted basmati exporters took a similar step to safeguard their Rs 7,500 crore market. We expect this is not the last either.
  

Public release of USDA inspection, testing data may have benefits

Publicly posting enforcement and testing data corresponding to specific meat, poultry, and egg products’ processing plants on the Internet could have “substantial benefits,” including the potential to favorably impact public health, says a new report from the National Research Council.

Publicly posting enforcement and testing data corresponding to specific meat, poultry, and egg products’ processing plants on the Internet could have “substantial benefits,” including the potential to favorably impact public health, says a new report from the National Research Council. The report adds that the release of such data could contribute to increased transparency and yield valuable insights that go beyond the regulatory uses for which the data are collected.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is responsible for ensuring that meat, poultry, and processed egg products are safe, wholesome, and properly labeled. It collects voluminous amounts of data at thousands of processing facilities in support of its regulatory functions and is considering the release of two types of collected data on its website. These include inspection and enforcement data and sampling and testing data—such as testing for the presence of foodborne pathogens like Salmonella, pathogenic E. coli, and Listeria monocytogenes. Some of this information is already available to the public via the Internet but is aggregated and does not contain names of specific processing facilities. However, most of the data FSIS collects, with the exception of information that is considered proprietary, can currently be obtained by the public through the Freedom of Information Act (FOIA).

The National Research Council committee that wrote the report examined a substantial body of literature documenting the impacts of disclosing establishment-specific regulatory information similar to that collected by FSIS. Based on this information, the committee believes there are strong arguments supporting the public release of FSIS data that contains the names of processing facilities on the Internet, especially data that are subject to release under FOIA, unless there is compelling evidence that it is not in the public interest to release them. Several potential benefits of releasing such data include enabling users to make more informed choices, motivating facilities to improve their performance, and allowing research studies of regulatory effectiveness and other performance-related issues.

The benefits of releasing FSIS data must be balanced against potential unintended adverse consequences, the report says. These could include impacts on facilities’ profitability, possible misinterpretation of the data, pressure on inspector performance, and unintentional release of proprietary or confidential information. However, the committee concluded that while adverse impacts are possible, there is limited systematic evidence documenting their likelihood.

Because of the complexity of issues associated with public release of data with facility names and the potential for adverse effects, the report suggests the need for an effective disclosure plan to inform the process. For example, potential adverse effects could be minimized if FSIS ensures the data’s integrity, provides definitions of what is being quantified, and is careful to protect confidential information associated with particular facilities. To help make sure that the public release of the data will be useful, the committee suggested that FSIS define a timetable for its release and commit the resources necessary to allow the data’s accessibility, quality, and timeliness.

FDA Maharashtra to put FSSA online for Mumbai and Thane

Food and Drug Administration (FDA), Maharashtra is in the process of making the licensing and registration under the new Food Safety and Standards Act (FSSA) available online on www.fda-mah.com. According to Mahesh Zagade, Food Commissioner, FDA Maharashtra, the Food Safety and Standards Authority of India (FSSAI) is currently working on the software required for the same. The online forms will be available in English and Marathi.

“It is complicated as this is being offered in our field in India for the first time. We plan to launch this online option by the first week of December but it depends on when the software comes to us. We will first introduce the services to Food Business Operators (FBO) in Mumbai and Thane and based on its success will be available across the state,” Zagade revealed.

FSSAI all set to implement many key draft regulations in 6 months: Gaur

The Food Safety and Standards Authority of India (FSSAI) is up with several important draft regulations which are ready for implementation in the next six months.

The FSSAI is also accelerating the work of scientific panels and committees employed for standard making. For this, committees and the panels are meeting more regularly than before. This was informed by V N Gaur, interim chairman and the CEO, FSSAI.

One biggest effort would be towards developing a draft standard for sampling analysis. “We have to revive the older DGHS (Director General of Health Services) manual. Method validations are needed to be looked at. New technologies have come in but we are still following the old methods,” he said.

Gaur informed that by mid-December the panel report on sampling analysis would be ready which would be then forwarded to the scientific committee for review. Also, the draft on import regulation is nearing completion. Another draft on risk-based analysis is also nearing completion. A draft on flavours is also in the pipeline.

Further, a pilot project for recall is scheduled for completion in the next three months. For this, companies like the GS1 and Nestle have been asked for expertise.

“Established food chains and medium food enterprises are being roped in for the project to execute the test. However, some issues regarding the size, cost, and recall of products spread in different regions are to be sorted out,” the CEO informed.

The Authority is also looking out for a systematic approach in surveillance. The FSSAI has already floated an EoI (Expression of Interest) whereby, either one or two agencies would be appointed to perform surveys on different food items in different parts of the country. The agencies would be taking random samples, giving status reports after sampling and inspections for identifying commonly occurring adulterants / contaminants.

Infrastructure and machinery strengthening is also on the top of the agenda and Gaur is pleased with the fact that the state governments are cooperating tremendously.

Gaur pointed out that there was a huge requirement of laboratories in the country, however, the stress would now be on self-compliance.

“Even the smallest of the manufacturer wants to get his product tested. For every two to three hour journey there should be a laboratory present for the basic testing. For every five districts there should be a basic lab for chemical and microbiological testing, i.e. in the ratio of 1:5. For every 10 districts we should have a full-fledged laboratory capable of testing samples for chemical, microbiological, heavy metals and pesticides analysis. We have identified 72 government-owned food labs for food testing.

“Out of these, we want to make 62 full-fledged labs capable of testing various parameters, fulfilling the 1:10 parameter. We have done a gap-analysis survey of all the labs to know which areas need more attention and the report has been sent to the states,” Gaur said.

Whether these labs would be established in a set time-frame, whether private sectors and public institutions be involved would have to be looked into. In addition, the Authority intended to develop 125 labs in the country.

Human resource development would be an important agenda for laboratory expansion. In this regard, the FSSAI would be organising an entrance examination for public analysts in January. Also, a team of experts has been employed to set the syllabus and other aspects for the lab professionals.

Training programmes have always been stressed upon by the FSSAI. The Authority is focussing on training programme of the staffers and the industry in a big way. Changing the mindset of the industry and the regulator to accomplish food safety would be an important task for the FSSAI.

The Authority is also seeking to engage the industry in a big way. Gaur said that NIFTEM (National Institute of Food Technology Entrepreneurship and Management) will be the apex body in organising training programmes and its services could be utilised as think-tank for the industry.

Safety stick for milkmen

Milkmen found injecting cows with oxytocin for boosting milk production would not be spared the government rod, said animal and fish resources minister Giriraj Singh today.

Singh's announcement came at the inauguration of the two-day workshop on "Applications of Food Safety Act, 2006, in dairy industry" at Scada Business Centre. He said the state would ensure an effective implementation of the legislation. It lays down science-based standards for articles of food, regulates their manufacture, storage, distribution, sale and import and ensures availability of safe and wholesome food for human consumption.

The workshop has been organised by Bihar Agricultural Management and Extension Training Institute. Singh said: "Raids would be conducted and action taken against milkmen who would be found injecting cows with oxytocin for milk production." He added: "Food safety is the focus of persons everywhere. Twenty-five per cent diseases happen because food safety is not taken care of."

The minister's focus for food safety was not only milkmen but also products like mineral water and junk food.

Singh said although mineral water is considered cleaner than tap water, the product is not up to the standards. Similar was the case, Singh said, with junk food popular with youths.
He added: "Camps on food safety would be organised near colleges and universities to spread awareness among students. Samosas, which students are so fond of, are fried in the same oil over and over again. Youths are not aware that this affects them."

Singh said quality and purity of food had to be ensured both at the production and consumption level, for which the agriculture and animal and fish resources department had to play an important role.

K.M. Nath, retired joint director, Food Safety and Standards Authority of India, New Delhi, said: "Food Safety Act, 2006, was implemented on August 5, 2011. The act was prepared with the motive to have a single legislation for all food products, to be controlled by a single department."

M.N. Singh, the director of Sanjay Gandhi Institute of Dairy Technology, Patna, said: "It is important to modify certain standards of dairy products to the international levels so that all items produced here are accepted worldwide."

FDA receives over 600 food licence applications as deadline nears

Over 600 hotel and restaurant owners have applied at the FDA office for the mandatory food licence after the recent change in rules. The application deadline is November 30. After December 31, hotel owners who have not renewed their licence or converted to the requirements of the new Food Safety Standard Authority of India Act from the Prevention of Food Adulteration Act will have their licence cancelled for three months. Only after these three months will they be able to register for a fresh licence. Before the change in rules, the PMC used to grant the food licence.

"We have received nearly 614 forms for the licence and it's mandatory for us to give the food licence within two months of accepting the forms," Assistant Commissioner of FDA Chandrakant Salunke said. The officer added that after the verification of various documents submitted by the hotel owners, the FDA will give them the licence in two months.

"Even if they do not receive the licence in two months, they can run their businesses presuming the FDA has granted them the licence," said Salunke. With the amended Food Safety and Standards Act (FSSA), 2006, now coming into force, it is mandatory for all food manufacturers, including small eateries, to register or renew their licence from the FDA.

"We have received more than Rs 48 lakh as licence fee. Hotel owners whose food manufacturing is more than two metric tonnes have to pay Rs 7,500 per year. It's Rs 5,000 for hotels whose food manufacturing is more than a metric tonne and Rs 3,000 for food manufacturing below one metric tonne," Salunke said. "All street food vendors who are having an annual turnover of less than Rs 12 lakh will have to pay Rs 100 as registration fee per year."

The FDA has reconsidered its decision to levy a fine of Rs 100 per day on those who do not renew or convert their licence within the given time. "As the norms and regulations are new, we are giving a concession to hotel owners and are not fining them even after the last date," Salunke said.

Ganesh Shetty, president of Restaurants and Hoteliers Association, said the body was helping its members with the new regulations. "We have sent 220 registration forms till date of those hotel owners who are members of our association," Shetty said.

Cooking oil now in spray form: New technology from Andhra-based Kuking Sprays

Vijayawada-based B R Kuking Sprays Pvt. Ltd is planning to roll out commercially, the first-of-its-kind cooking oil spray technology, called Aerosol technology, under the guidance of International Crops Research Institute (ICRISAT), Hyderabad, by February 2012. This technology would now offer cooking oil in a sprayform.

"It took about four years to develop Aerosol technology which involved formulation, processing and developing the machine. The project cost was Rs 4 crore," Rami Reddy, managing director, B R Kuking Sprays, informed FnB News in a chat over telephone.

Elaborating on the mechanism of cooking oil spray, he mentioned that usually the food regulations did not have an Aerosol concept included and hence had to deal with regulatory affairs.

It was a challenge developing this technology as it worked on pressurising the oil with gas concept in order to bring the oil in a spray form. "We had to modify the product to fit into the Indian standards and regulation," he said.

Highlighting the benefits of cooking oil spray, Reddy said that it would help spread uniformly on the cooking pans and be beneficial for the health of the consumers, as it would reduce the viscosity of the oil thus leading to a reduction in the consumption of oil by 10-15 times against the regular oil.

"We have started a pilot plant in Pamarru, 40 km from Vijayawada, and are planning to set up a commercial plant that has a capacity to make 5,000 cans (250 ml for Rs 150 ) per day," said Reddy. The technology is semi-automated and can be easily handled by the labour, he informed.

The company would also look into the export of such new technologies in future, particularly to east-European and east-Asian countries in the coming year. Also, he mentioned that the company was in close talks with some of the top five Indian players in the edible oil market for technology licensing and custom manufacturing.

However, not many companies were keen to experiment in the cooking oil segment as it posed a stiff competition in the market. "The company now would tap the health sector," he said and confirmed that the company would also look into expanding the business to set up a bigger plant.

For this, the company had already sought the assistance of the ministry of science and technology and some venture capital funds.

Reddy said that the industry professionals could avail the technology in just four months' time and claimed that this type of technology was a new concept to India and Asia as even developed countries like United States imported this technology.

Reddy said that the company received a positive nod from the apex bodies like Food Safety Standards Authority of India (FSSAI) for their innovative technology.

It was was particularly designed for common cooking oils such as groundnut and sunflower in south India covering states like Andhra Pradesh, Karnataka and Kerala as these oils were mostly used here.