FORMAT FOR STATE LICENSING & REGISTRATION

DINAKARAN NEWS

Coke, Pepsi scramble on caramel issue

Eating out becomes risky as FOOD CHECKS STOP ACROSS STATE

Chennai: Eating out has become risky, with state health authorities not inspecting restaurants or carrying out checks on their kitchens for the past seven months. This has become a problem since perishables rot faster in the summer heat due to longer power cuts.
    After the responsibility of food safety was taken from municipal corporations and given to a special state food safety unit, monitoring has been consigned to the backburner. The newly-formed unit has been struggling with its organisation, training and logistics.
    “We are yet to begin taking samples or conducting raids in Chennai,” said a food safety official in Chennai. “We are still registering eateries and setting up offices.” According to the state health department, corporations stopped collecting samples for testing and raiding restaurants to check if they are conforming to quality specifications in August 2011. A Chennai corporation official estimates that it may have been nine months since samples were collected.
    Health experts and corporation officials say unscrupulous restaurateurs and manufacturers of food products could take advantage of the fact that no checks are being conducted. “With several hours of power cuts being imposed on the state every day, the absence of checks could be a problem as perishable goods are likely to spoil even faster,” an official said.
    Officials say funding for the health department under the new Food Safety Act has begun only now, almost a year after the act was implemented. Even the state food commissioner is currently operating from the state homeopathy hospital without any support staff.
    Health department offices in other districts in the state have also been brought standstill, with the exception of Madurai and Coimbatore where officials recently started collecting samples for testing. “But we haven’t begun taking samples yet,” said a health department official in Tirunelveli. “Right now we our focus is on completing the registrations of over 12,000 small establishments in this district.”
    Many other districts are awaiting release of funds and allotment of office space. In Coimbatore samples have been collected from three restaurants so far and two were found to be contaminated but the authorities were unable to prosecute them, added a local food officer.
    Food safety, until last year, was overseen as additional duties by health officers in city and town municipal corporations. Rules regarding food safety were covered by the Prevention of Food Adulteration Act. Now a new, more comprehensive, law is in place that has specific instructions for food packaging, ingredient display, hygiene and sanitary conditions.

COLLECTOR AWARENESS MEETING TO FBO - PAPER NEWS

Coca-Cola and Pepsi change recipe 'to avoid putting a cancer warning on their labels'

* Both companies are changing formula of caramel colour in the US

* No changes to Coca-Cola in UK as drink meets European safety rules

Coca-Cola and Pepsi have been forced to change their recipes in America to avoid having to put cancer-warning labels on their cans - while the drinks in Britain stay the same.
There were concerns that one of the food-colouring ingredients may cause tumours in mice - although there was no evidence of a similar risk for humans.
Nonetheless both manufacturers have altered their recipes for drinks sold in America and they now contain far less of the offending chemical.

Always coca-cola: The company are adjusting their colouring formula to dodge having a cancer label on the product

But products sold in the UK will still be made to the same old recipe as European regulators do not believe they pose any health risks.
Officials point out that one would need to drink 1,000 cans of Coke a day to get the same dose of the chemical that was linked to tumours in mice.

Studies in the lab had found that the ingredient '4-methylimidazole' - which gives the drink its caramel brown colour - caused cancer in mice and rats.
This led to the state of California adding the chemical to its official list of ingredients that may cause cancer - or 'carcinogens' - earlier this year.

Chemical: 4-MI, used in Coke's colouring, causes cancer in rodents

Under the state's law, Coca-Cola and Pepsi would have had to put cancer warning labels on bottles and cans alerting the public to the possible risk.
This may well have put many customers off from buying the drinks so the manufacturers instead decided to change the recipes for products sold in California.
Over the next few weeks they will roll out the new versions across the rest of America.
But the European Food Safety Authority, which assesses the risk of food and drink across the EU, does not believe the ingredient poses any danger.
A spokesman for the Food Standards Agency said for this reason the drinks sold in Britain will remain exactly the same.
They said: 'The European Food Safety Authority recently looked at 4-methylimidazole and concluded it does not pose a health risk to humans. Based on available evidence, the presence of 4-methylimidazole in colouring agents is not a food safety concern.'
It is very rare for Coca-Cola and Pepsi to change their recipes however.
In fact when Coca-Cola tried to make the drink slightly sweeter in 1985 and relaunched it as 'New Coke' in the US there was a public outcry.
Less than three months later the company announced it was reverting back to the original recipe.
Diana Garza-Ciarlante, a spokesman for Coca-Cola in the US said: 'While we believe that there is no public health risk that justifies any such change, we did ask our caramel suppliers to take this step so that our products would not be subject to the requirement of a scientifically unfounded warning.'

THE  SECRET  RECIPE?

The exact recipe of the fizzy drink have always been a mystery.

Today's official recipe is rumoured to be guarded 24-hours a day in a vault in Atlanta.

The list of ingredients below are meant to be those used by pharmacist John Pemberton, who created the drink in 1886.

• Fluid extract of Coca 3 drams USP
• Citric acid 3 oz
• Caffeine 1oz
• Sugar 30 (it is unclear from the markings what quantity is required)
• Water 2.5 gal
• Lime juice 2 pints 1 qrt
• Vanilla 1oz
• Caramel 1.5oz or more to colour
• 7X flavour (use 2oz of flavour to 5 gals syrup):
• Alcohol 8oz
• Orange oil 20 drops
• Lemon oil 30 drops
• Nutmeg oil 10 drops
• Coriander 5 drops
• Neroli 10 drops
• Cinnamon 10 drops

Issue of State/Central Licensing - Clarification on Jurisdiction 9/3/2012

Food Processing Association Calls on Municipal Commissioner

Srinagar:  Commissioner Srinagar municipal corporation, Dr G.N Qasba on Thursday held a meeting with KFPA regarding new food and safety standards act 2006,rules and regulation 2011 that came in vogue in August 2011 replacing prevention of food  adulteration act 1954 to ensure that consumers have healthy and harmless food .
In the meeting, Dr Qasba , directed health officer to implement the new food act vigorously  and come  up with an awareness program which will be a fresh initiative to sensitize and educate food processing association including food manufacturers ,hoteliers  and  the shopkeepers about the various laws under the food act, so that these people are well versed and follow the norms as per the act ,which is considered severe on violators to tackle the menace of adulterated food items to ensure public health .
Regarding awareness program Dr Qasba, stressed on power point presentations, question answers sessions, to be make a part of the workshop so that the food association develops complete understanding about legal and scientific dimensions of the FSSA 2011. . While stressing on the food act, he said that it is a vital act to restrain adulteration and any act that comes into force has to be implemented in such a way that makes people comfortable in accepting it. He further gave instructions and encouraged KFPA to come up with the food industry and some qualitative food outlets should be thrown open at various places like sangarmaal city mall so that people particularly tourists enjoy various Kashmiri delicacies.

SALEM TOWN VANIKARKAL SANGAM CIRCULAR

9 months on, not a single meet yet

The highest decision-making body of the Food Safety and Standards Authority of India (FSSAI) has not met once for past nine months due to the absence of nominated members.
This has held up many important decisions such as those related to safety norms on labeling and claims, food supplements and imported food safety among others.
Reflecting its apathetic attitude towards the important issues related to food safety, the Health Ministry, which is the administrative Ministry for the FSSAI, has not even bothered to initiate the procedure to nominate the members of the apex panel also called as the Authority.
One third of the total members (22) have either resigned or completed their tenure in this period. Presently, the Authority is represented by seven members at the joint secretary level from Agriculture, Consumer Affairs, Food Processing, Commerce and Micro and Small and Enterprises (MSME) Ministries. The Authority is headed by the FSSAI Chairperson.
“The present format does not represent full Authority,” sources told The Pioneer.
The last meeting of the Authority was held in June last year under the chairmanship of the then Chairperson P Suvarathan... Every quarterly a meeting is mandatory. However, lackadaisical attitude to nominate the members and subsequent no meeting of the Authority has led to the piling up of many important files, the sources added.
As several regulations including those on neutraceuticals, claim assessments, antibiotics in honey and trans-fatty acids awaits approval, the unscrupulous elements in the food sector are having a field day as they throw rules out of the window at the cost of the health of the consumers.
Moreover, as the food industry has recently transitioned into a new regime under the integrated Food Law in last August, the regular meeting of the members would only streamline the process.
But the food watchdog has fallen victim to utter negligence — the minutes of the meetings held in the past shows that even joint secretary rarely bothered to attend all of them.
“Food is an important issue as it relates to all. But the Ministry has made mockery of the food regulator. First, it was without chairperson for months, now the post for CEO is yet to be filled up. When the members will be nominated, only the Ministry can tell,” the sources added.

HC rejects food panel’s claims of fool-proof pesticide checks

The Delhi High Court on Tuesday rejected the claims of the Food Safety and Standards Authority of India (FSSAI) that there is a well-established system to monitor presence of pesticides in fruits, vegetables and other food items in the country. The court noted that on many occasions impermissible pesticides have been found in vegetables sold in Delhi and NCR.
A bench of Justices S K Kaul and Rajiv Shakdher also dubbed the “tall claims” of the FSSAI as “surprising” after perusing their affidavit, which informed the court that there were 68 state pesticide testing laboratories, besides regional and the referral central insecticides laboratory for monitoring food products in the country.
“We find these pleadings surprising because the material brought on record shows a picture which is far from what is painted in the affidavit. Impermissible pesticides have been found in the vegetables in the National Capital Territory (NCT),” said the bench.
The court was adjudicating the matter after taking suo motu notice of reports, stating impermissible pesticides were found in vegetables and fruits, especially in those sold in Delhi.
On the question of the presence of Endosulfan in food items, despite the pesticide being banned, the FSSAI submitted in court that though the ban was in place, the pesticide content already mixed with groundwater and soil could contaminate fruits and vegetables for many more years.
Another affidavit by the Department of Agriculture and Cooperation, Ministry of Agriculture, highlighted that it was necessary to check the presence of pesticides before fruits and vegetables reached the market. Keeping a tab on the farmers would help check this, the report said.
The bench said: “The burden is sought to be passed on by observing that the usage of pesticides is required to be tackled at the farmer-level.”
“We must note that in pursuance to our last order, we have called for a Joint Report only to ensure that there is a coordinated approach rather than different departments having their say. We find absence of such a report,” said the court while holding that there must be a comprehensive policy to check the presence of pesticides in food items.
“We, therefore, direct that authorities concerned hold a joint meeting to draft a policy, to be placed before us,” said the bench.

Food handlers in India to have annual medical fitness test

The sick and unfit will have to pass medical tests under a new order passed by the Food Safety and Standards Authority of India (FSSAI).

The FSSAI issued a circular last week under which asked food manufacturing companies to ensure that employees who come under direct contact with food must demonstrate fitness for work.

The order asks manufacturers to ensure that these food-handlers, regardless of the safety precautions they take at work, undergo a mandatory medical examination for ratifying their physical fitness in order to pursue their trade. On clearing the medical fitness test with a registered medical practitioner, the food handler gains a medical fitness certificate from the practitioner, as well as the local representative of the FSSAI.

A FSSAI spokesperson told FoodNavigator-Asia that the fitness test is mandatory and food handlers would have to undergo an eye test, skin examination, and physical check.

“Food handlers would also have to be vaccinated against an enteric group of diseases as per a schedule defined by the medical practitioners, failing to adhere to which no fitness certificate would be issued,” he said.

The changes were first flagged in the Food Safety and Standards Act of 2006, under which the FSSAI became the apex authority in August last year.

“This was always in the works. The test has to be taken once a year for all food handlers in the manufacturing and the food service industry. We need to ensure that such tradesmen are free from any infectious, or other diseases,” he said.

The move is expected to create a small road bump for food manufacturers in India, who have been suffering from a skilled labour shortage in recent years.

Some see it as an unnecessary annual bureaucratic hurdle to rectifying this problem.

Food Safety Agency updates list on products sans colours affecting kids

The UK-based Food Standards Agency has updated its list of product ranges that do not contain the six food colours associated with possible hyperactivity in young children.

The list includes companies that have product ranges that have never contained the six colours and companies that have reformulated their product ranges to remove the colours. The colours, identified by a Southampton University study financed by the Food Standards Agency, are sunset yellow FCF (E110); quinoline yellow (E104); carmoisine (E122); allura red (E129); tartrazine (E102); and ponceau 4R (E124).

Another two manufacturers producing product lines free of the colours have been added to the list, they are J & I Smith (Bakers), and Groovy Foods Company.

The agency is publicising the product ranges to encourage the food industry to participate in the voluntary ban. The voluntary ban was agreed by ministers in November 2008.

Consumers who are particularly concerned about the presence of the colours should continue to check labels, especially in the case of products with a long shelf-life, where the availability of reformulated products may vary

Hotel bodies to hold workshop on understanding, implementation of FSSR

The Federation of Hotel & Restaurant Associations of India (FHRAI) in association with Hotel & Restaurant Association of Northern India (HRANI) and National Restaurant Association of India (NRAI) are organising a workshop on understanding and effective implementation of Food Safety and Standards Regulation (Licensing and Registration) on March 16, 2012, at PHD House, Siri Fort Road, New Delhi.
 
Renu Thapliyal, assistant secretary-general, HRANI, said, "Around 200-250 visitors across India are expected to come for the workshop. Officials from FSSAI and department of food safety, Government of NCT of Delhi and National Institute for Smart Government (NISG) will be present at the workshop."

According to her, topics to be covered at the workshop include creating awareness on salient provisions of the new FSS; Process of registration and licensing with FSSAI; Sampling procedures; Adjudication and prosecution under FSS law; Food safety management system, corrective and preventive action; and Legal overview of the Food Safety & Standards Act.

Among other things, the workshop will look at how the new regulation lays emphasis on ensuring corrective action through self regulation, and how premises where public is admitted for repose or for consumption of any food and drink or any place where cooked food is sold or prepared for sale comes under the gamut of this Act.

It will look at issues such as how since the implementation of FSSA on August 5, 2011, it has become obligatory on all food business operators to acquire licence under this Act either before the expiry of existing licence or by August 5, 2012, whichever is earlier.

The event will be beneficial for hoteliers, restaurateurs, HR managers, welfare officers, EHS managers, safety managers and officers, utilities manager, maintenance managers, facilities service managers, admin managers, food manufacturers, and caterers.

DINAMALAR ARTICLE

Spice up your health with Organic Teas

One of the most invigorating beverages invented by man, tea has been widely regarded throughout the ages as the key to good health and well-being. Compelling research has proven time and again the myriad health benefits of consuming organically grown tea. The medicinal properties of tea stem from its high content of Flavonoids – an antioxidant that contains anti-cancer properties. Flavonoids boost the immune system and prevent the damage caused by excess free radicals in the body. As tea leaves have a high content of Flavonoids, comprising of 15% of the leaf, daily consumption of three to four cups of the beverage has been known to avert various types of cancer and slower the ageing process. In this article, we shall discuss the individual health benefits of different organic teas.

White Tea – White tea is one of the most obscure types of tea due to its method of cultivation. White tea is made from the fledgling leaves that are picked before the buds have ripened. Organically grown white tea undergoes a very minimal amount of processing and hence has a high concentrate of beneficial nutrients. White tea has curative as well as protective properties and builds the body’s immune system by shielding it against bacterial and viral infections. Since organic white tea is uncured, it retains a high content of Flavonoids which inhibit the formation of cancer cells in the body. Organic white tea is also known for its dental properties and prevents tooth decay and the formation of cavities.

Green Tea – A staple beverage of Asia, green tea is known for its high concentration of EGCG. The high content of antioxidants in green tea prevents the accumulation of toxins in the body. In addition to its antioxidant content, green tea has been found to avert cancer by neutralizing cancer causing free radicals with polyphenols. Studies indicate that consuming organically grown green tea prevents a variety of cancers including breast, colon, lung,
. Green tea increases HDL (good cholesterol) levels in the body and is known to reduce blood pressure and cholesterol levels in the body. The regulation of pressure and cholesterol levels in turn significantly reduces the instances of heart diseases and greatly enhances the body’s stress tolerance levels. Green tea is also known to promote weight loss as it initiates the burning up of fat in the body.

Black tea – Black tea is made out of fermented tea leaves and has high caffeine content. Organic black tea, which has a higher concentrate of essential nutrients, is extremely beneficial for smokers as it reverses the damage caused by cigarette smoke in the lungs. Black tea facilitates the increased flow of blood to the heart by relaxing and expanding the arteries. This significantly reduces the risk of strokes and heart diseases. The high content of antioxidants reverse the damage caused by free radicals and prevent the onset of cancer. Additionally, black tea increases your body’s immunity to the flu virus and prevents the build up of dental cavities.

Chamomile tea – The medicinal properties of chamomile tea have been known since the time of the ancient Egyptians, who used it as an antidote for various illnesses. The high content of antioxidants in chamomile tea prevents the onset of debilitating diseases such as diabetes. Flavonoids that are present in large amounts in chamomile tea eliminate cancer cells in the body and avert several complications including nerve and kidney damage. Chamomile tea has also been found to enhance vision and alleviate heartburn, eczema, diarrhoea and irritable bowel syndrome. The mild sedative properties contained in chamomile stimulate the digestive system and can be used as an effective cure for gastrointestinal ailments.

Peppermint tea – Peppermint tea has been found to have a soothing effect on the digestive system. Apart from being an appetite stimulant, peppermint tea is an effective cure for flatulence and other gastrointestinal disorders as it regulates the even flow of bile and digestive juices in the body. Organic peppermint tea is ideal for pregnant women as it relieves feelings of nausea and dizziness that arise during labor. Peppermint tea offers an effective cure for respiratory ailments including colds, influenza and fever.

Echinacea – Echinacea is an extremely beneficial herbal tea that strengthens the body’s immune system. The high content of Flavonoids helps in combating cancer and stabilizes the white blood cells in terminally ill patients. In addition to its anti-cancer properties, Echinacea is an effective cure for skin inflammatory diseases such as eczema, herpes, and abscesses and is used in the treatment of burns and wounds in the body.

Organic tea is healthier for consumption as it is free of harmful chemicals and pesticides and has a higher content of vital nutrients that are so essential for the body. Three to four cups of organic tea a day can work wonders for your health and invigorate your body and mind. So, the next time you are tempted to drink a soda, opt for a warm cup of healthy organic tea instead.

Organic Facts about milk

The Reality about Milk

While the consumption of milk has a global importance to many people, there are many ethical and moral questions to be answered when it comes to the purity of the milk that we consume every day. The milk that we consume in reality go through a lot of processing which makes it detrimental to the health rather than providing any benefits. This piece will explore some of the reasons, related both to health and ethics, which will show us reality of milk.

The Milk introduces many antibiotics and growth hormones in our blood!

The problem with the milk comes its source itself, the cows. Dairy cows are fed high-protein, soy-based feed instead natural green grass. This forces there pituitary glands to enlarge abnormally enabling them to produce milk in large quantities. Although increased milk production is good for humans , but this makes the cows weak and diseased. When these poor animal are diseased they are injected with varieties of antibiotics that invariably ends up in the milk. These antibiotics are commonly found in the finished product that many of us consume on a very regular basis. No wonder many antibiotics that we consume render ineffective to cure our diseases.

Pasteurization destroys good pathogens and bacteria

Pasteurization process involves heating the raw product to high temperatures in order to destroy the native pathogens and bacteria of cow’s milk. But unfortunately, this process also destroys the natural enzymes found in the milk, enzymes that the human body requires to properly break it down when it is consumed. This causes the pancreas to gradually lose its power to breakdown the milk.

Homogenization breaks down milk enzymes

The butterfat found naturally in cow’s milk is forced through a commercial process called homogenization. This process forces the butterfat to be stripped of from milk to form curd or yogurt. The final milk is termed as “low fat” milk or just marketed as milk. Also it is called skim milk, a product marketed to us as a health food; what is ironic is that the removal of the butterfat keeps the human body from properly digesting the milk, leaving behind the many vitamins, minerals and short chain fatty acids that are naturally found in milk.

Bovine Growth Hormone (BGH)

Bovine Growth Hormones are used by dairy farmers for increased milk production. So how does BGH affect humans? rBGH is similar, although not identical, to a hormone that the cow naturally produces. Increase in the levels of this hormone boosts milk production, causing a lot of toxins with the milk, among them, raising levels of pus, antibiotics residues and a cancer-accelerating hormone called IGF-1.This insulin-like growth factors (IGF-1) gets in the milk of commercial dairy cows, forcing the people to consume the finished product. IGF-1 has been found to promote the transformation of human breast cells to cancerous forms among other negative health effects.
Though all the points have evoked a widespread apathy towards consuming milk and the has created self-professed pundits of vegan way of living where they completely abstain from natural organic milk. We could well explore the benefits of real milk which is devoid of all these synthetic processes and reap the multitude of benefits of natural organic milk which will force us to conclude that it is the ultimate food for human beings.

How milk lost its whiteness to adulterers in Haryana

A seat of white revolution where milk even flowed out of folk songs has now attained the image, synonymous with adulteration. About thirty percent samples have failed in the tests as unscrupulous vendors are resorting to adulteration to the level of adding detergents and urea to milk.

ONCE UPON a time, Haryana was known as land of milk and curd. Its Murrah buffalo was known all over the world for quality and quantity of milk. Milk and curd were available in plenty and there was no question of adulteration. But now the situation has changed. According to official sources about thirty percent milk samples had failed during the tests in the state. Besides, twelve percent samples of other foodstuffs had also failed during tests in the state.

With decline of cows and buffaloes and increase in demand of milk, unscrupulous milk vendors are resorting to adulteration. Adulteration by water can be tolerated to some extent but shockingly toxic chemicals like detergents are even added to milk. A recent study conducted by Food Safety Standards Authority of India across the country has come with startling revelations that milk was adulterated with detergents, fat and even urea. Use of detergents in milk can create serious health problems for the user.

Union Health Ministry is planning to introduce E.Coli test as a mandatory for milk producers to detect harmful bacteria. Union Health Minister, Gulam Nabi Azad has asked state governments to increase their surveillance on food items and stop the menace of food adulteration seriously. Inspections should be increased to check presence of harmful chemicals, especially in milk. Worried over the trend the authorities have started a crackdown to check adulteration of milk and other food items in the state.
Haryana State Drug Controller cum Joint Commissioner, Food and Drug administration, Dr. G L Singal has given stern warning to dealers of milk and milk products, asking them not to play with the health of the people for their petty benefits.Dr. Singal said that adulteration in the foodstuffs was a serious crime. Giving a stern warning to the dealers of milk and milk products, he said that they should not play with the health of the people for their petty benefits. Milk and milk products were largely found adulterated in the state. They should not use colours other than ISI mark colours in sweets. The Dhaba owners should not add colours to the vegetables. Strict actions would be taken against those found violating these instructions. Sale of open chili and turmeric powder and other spices had been banned under new Food Safety Standard Act. Refined oils could also be sold only in packing.

It was mandatory to print manufacturing date, expiry date, quantity and name of manufacturer of the product on the box. If any shopkeeper was found selling open products and sample was taken of the products, the responsibility of the failure would be of the shopkeeper concerned and in case of packed products, the responsibility would be of the manufacturing firm, he added.