FDA files case against Pune vendor

The Pune division of the Food and Drugs Administration (FDA) has finally taken action under the Food Safety and Standards Act, 2006.
On March 16, officials from the FDA, Pune lodged a case under section 31 (1) of the act against a Kothrud-based food vendor for running a food business without possession of a valid licence.
This is the first case lodged in Pune division against a food vendor for doing business without licence under the act, which came into force eight months ago on August 4, 2011.
The vendor was caught during the mass food poisoning incident in September 2011. Hundreds of people on a fast across the state took ill after consuming varai (samo rice) flour. Most of the cases happened in Solapur (222) and Pune (60). While a temporary ban on sale of varai flour was imposed, samples were drawn from food vendors across the city. During investigation, samples were drawn from Anand Trading Company in Kothrud’s Bhelkenagar run by proprietor Ashok Shah.
“Initially the state public health laboratory rejected the sample as sub-standard. The vendor challenged the report and samples were sent to referral laboratory in Mysore where it was found fit.
However during investigation we realised that he didn’t have a valid licence for running the shop,” said AR Deshmukh, food safety inspector.
Deshmukh said Shah earlier owned a shop on the same name on the opposite side of the road that had a licence. “When he shifted location, he didn’t take a licence. We sent a proposal to our seniors for taking action and after we received permission, we lodged a case in the chief judicial magistrate’s court,” he said. \
The registered criminal case number is 0401021/2012 which was lodged on March 16 under section 31 (1) of the FSSA, 2006.
“The punishment for violation of this section is covered under section 63 of FSSA, 2006 which carries maximum imprisonment of six months along with fine of Rs5 lakh. We want to send out a strong message to all food business operators that we are serious about cracking down on unlicenced or unregistered vendors,” said Chandrakant Salunkhe, joint commissioner (food), Pune. He added that while issuing new licences or registrations is an ongoing process, the last date for businesses to convert to the new law is August 4, 2012.
“After that we will begin a crackdown on old licence holders that haven’t come under the new law too,” said Salunkhe.

New licence norm, Chemists seek exemption

Chemist in the district have sought exemption from taking new licences under Food Safety and Standards Act (FSSA) 2006. All chemist shops are required to be registered licensed in accordance with the procedures laid down in FSS Act. There are about 1,200 chemist shops in Gurgaon.

The Gurgaon Chemists and Druggists Association approached the state health minister over the issue. Members of the association submitted a request to health minister Rao Narender Singh, demanding that they should be exempted from the new licence. GS Pasricha, president of the association, said, "We have already a licence. We sell food products like lactogen and cerelac only. Food licence is to cover the unorganised sector."

CR Rana, commissioner, Food and Drug Administration, said, “It will cost them merely R400. We cannot change the law and we want their support in implementing it.”

Over 68% of milk samples non-conforming to food safety norms: Government

NEW DELHI: Government today said that 68.4 per cent samples of milk tested last year were found to be non-conforming to the food safety regulations.

In a written reply in Rajya Sabha, Health Minister Ghulam Nabi Azad said, "In the National Survey conducted by the Food Safety and Standards Authority of Indian in 2011 to ascertain the quality of liquid milk through the country, 68.4 per cent samples were found to be non-conforming to the Food Safety and Standards Regulations."

The national survey was conducted to create awareness among the public, Azad said.

"The Commissioners of Food Safety in States and Union Territories are empowered to take remedial measures under Food Safety and Standards Act. The Food Safety Standards Authority of India has already issued an advisory to them to maintain standards of milk," the Minister said.

Replying to another question on quality of milk in Delhi, Azad said that out of the 71 samples picked last year, 50 were found to be non-conforming.

"Out of 71 samples of liquid milk picked up from Delhi by the Food Safety and Standards Authority for testing, 50 samples were not found to be conforming to the standards as glucose and skimmed milk powder was found added," he said.

In reply to a similar question, Azad said, "In 2011 a large number of samples were not found to be conforming to the standards. It was not not established that these are unsafe and injurious to health."

This was only a snap shot survey to create awareness, he added.

Procedure adopted by FSSAI for approval of Proprietary Products

“Keep the Food Safety and Standards Act in abeyance”

The government should keep the Food Safety and Standards (FSS) Act in abeyance for three years so as to give time to frame rules that would not harm the domestic industry. In its present form, the FSS Act would favour only multinational companies and strike the death knell for the indigenous industry, said S. P. Jeyapragasam, president of Tamil Nadu Foodgrains Merchants Association, on Friday.

Addressing a press conference here, Mr. Jeyapragasam said that the definition for ‘adulteration' was not clear in the FSS Act. In a country like India, it would be difficult to produce ingredients for food products with uniform quality.

The Act stipulated standards that were prevalent in 1954, he claimed and said that agricultural practices had changed over the decades through infusion of technology, fertilizers and pesticides. It took six months to grow paddy in 1954 but it was now possible to harvest the crop in 90 days.

Mr. Jeyapragasam said that the enforcing authorities in the State lacked clear knowledge of the Act and familiarisation programmes were being conducted for them now.

The food standards prescribed in FSS Act conformed to European and US standards but India was a vast country that produced cereals, pulses and grains of varying quality in different climatic conditions. The nutritional value and protein, sugar and moisture content were not the same and hence would not match the parameters of the Act.

He claimed that certain preservatives had to be used in the preparation of food items and this could not be termed as adulteration.

The Act prohibited the use of sodium bicarbonate and insisted on the use of sorbic acid in ‘appalam.'

But sodium bicarbonate was allowed to be used in instant mixes. Mr. Jeyapragasam felt that a clause calling food items that did not contain ingredients with the prescribed quality, but were not harmful to health, as ‘sub-standard' could be included in the Act.

The association president also pointed out that food analysis laboratories were located only in Chennai, Coimbatore, Madurai, Salem, Thanjavur and Palayamkottai and it would be difficult for all manufacturers to get all their ingredients tested in time with the available facility.

Mr. Jeyapragasam appealed to the Chief Minister, Jayalalithaa, to persuade the Centre to keep the implementation of the FSS Act in abeyance for three years till the Standards Review Cell studied the suggestions and objections from manufacturers and traders.

City traders oppose food safety law

INDORE: Food Safety Standards Act 2006, implemented by the state government on August 5 last year, has left the city traders perplexed. The traders of food items in the city have termed the Act of Central government as draconian, as they feel it is against the interests of the small traders.

The Act is likely to leave small traders jobless and help MNCs spread their wings, they allege. Considering all these factors, a number of traders' associations in the city are staging an indefinite dharna against the Act on March 27 at Sanjay Setu. A meeting of traders will be held in this connection on March 25.

The protest launched by MP Food Products & Producers' Association is likely to see participation from MP Dal Mill Association (Indore), Association of Pulses Industry, Mithai Association, Namkeen Association, MP Spices Manufacturing Traders' Association and Wholesale Retail Traders' Association.

Suresh Agrawal, president, MP Dal Mill Association (Indore), told ToI, "The new law has made it mandatory for the small traders to get a fitness certificate from a practising doctor for running their business. Also, it has the provision of appointing a BSC graduate as technical advisor who will monitor the quality of food being manufactured by the trader. But these are all impractical guidelines". "Traders are finding the rules impossible to follow. Hence we are opposing the Act," said another trader Ramesh Khandelwal.

When contacted, food & safety officer Manish Kumar Swamy said, "The Act is meant to improve hygiene of the food materials as it becomes effective from the very stage of processing. The new law had replaced the old existing Prevention of Food Adulteration Act, 1954."

Symbol of Food Safety - GLOVES

Gloves hold a special identity as a part of the ‘Food Handler’s Protective Clothing Kit’. With the advent of ‘Food Safety’ they are used profusely in the food industry today. Restaurant production and service staff, Employees from manufacturing units and Retail processors too, use surplus amounts of gloves. Food quality personnel often render training and focus on appropriate use of gloves. However, they have not been accepted by the food handlers completely. Moreover their use has been enforced in food work environments to ensure product safety majorly; in turn diluting the factors affecting food handler hygiene and safety.

Today ‘Gloves’ have become a symbol of Food Safety, however with a false sense of security. Use of gloves is not the only and safest way to protect food from being contaminated. ‘Glove Abuse’ can pose serious food related concerns and also interfere with employee hygiene and welfare initiatives. The objective of this article is to introduce food handlers to the concept of appropriate storage, usage, selection while handling critical products and disposal of gloves.

Safety Norms

• Use appropriate clean gloves to handle specific foods
• Use gloves to create barrier between painted nails / stone studded finger rings /cuts & wounds dressings; and food products
• Do not use body lotions or powder talc’s on moist skin before wearing gloves
• Prevent excessive sweating by usage of gloves exhibiting the property of heat dissipation
• Choose a non-reactive glove make to ensure no migration of chemicals into the products

Facts

• Gloves are no ‘Permanent Solution’ to Hand Hygiene
• Inappropriate Storage, Handling and Disposal of gloves can lead to Food contamination and Spreading of Food Borne Diseases and Skin Infections

Storage

• Store gloves in their original packaging or as recommended into clean and sanitized dedicated dispensers.
• Store in clean and dry atmosphere.
• Do not store gloves in unattended areas, left open on food contact surfaces or in places where spillage or aerosols of liquids, leakages and / or piled under dirty miscellaneous objects.
• Do not mix dirty and unused clean / treated gloves.
• Keep superfluous stocks appropriately covered and away from any kindly of contamination.
• Wash, Sanitize and Air Dry re-usable gloves. Never re-use disposable gloves.

Types of Gloves

• Different types / makes of gloves are used in the food industry today. Gloves are manufactured using Polypropylene, Poly Vinyl Chloride, Nitrile, Natural Rubber Latex and Polyurethane. Cotton and padded gloves are used in the bakery and while handling the microwave. Cut resistant gloves are either made of metal or have spotting which do not allow the knife penetrate into the food handlers hand.
• Polypropylene gloves are least expensive, easily torn and can have built-in-antimicrobial compounds.
• Vinyl gloves are resistant to ozone and oil; and can be used around heat sources.
• Nitrile gloves are less elastic, abrasion proof, puncture resistant and significantly more durable. They may have little chemical additives and no proteins
• Latex or chemical additives may result in hypersensitive reactions amongst users.
• Polyurethane gloves are free from chemical additives
• When selecting gloves, important features to review are: break and abrasion resistance, durability, elasticity and resilience, tactile sensitivity and heat dissipation. Do not mix dirty and unused clean / treated gloves.

Appropriate Usage

• Foods handlers shall always ensure that they have washed and sanitized their hands effectively before and after using gloves.
• Gloves shall never replace hand washing.
• Ensure that your hands are perfectly dry before wearing gloves.
• Remove one glove at a time from the dispenser; without touching any food, body parts, uniform, dirty dusters, equipments or food contact surfaces.
• Ensure the glove dispensed is of correct size and type in order to suit the work requirements, clean and appropriate for the task to be performed.
• Ensure that the dispensed glove is clean, not torn or damaged.
• Wear gloves while handling soiled perishables, untreated raw materials, handling cold preparations, minimal treated / rare cooked products.
• Change gloves
• After they become soiled
• After they get cut accidentally or are damaged
• After every four hours when in continuous usage doing the same work
• After every activity and before start of new activity
• Between handling of non-vegetarian and vegetarian items
• Between handling of raw and semi processed and ready to eat food products
• Before and after breaks from work
• After using the restroom
• After touching sweaty body parts, soiled objects accidentally
• Do not handle miscellaneous objects like waste bin covers, money, coupons, KOT paper rolls / function prospects / special instructions / notices, soiled equipments, used dusters etc. after wearing fresh pair of gloves.
• Remove gloves by grasping them at the cuff and peeling them off inside out over the fingers while avoiding contact with the palm and fingers.
• Discard gloves in the dedicated waste bin and ensure appropriate hand washing. Do not litter.

and the beat goes on….

Anyone in the food business cannot afford to ignore the importance of hygiene. Yet it is still common to find many organisations whose attitude to hygiene is ‘Yes, that’s all very nice, and I’m sure that is the way things ought to be done, but we’re running a business here, and we simply don’t have the time or the money to spend on all those things.’ On the flipside, those who advocate high standards of hygiene end up being focused on the ‘Do Nots’ rather than the ‘Dos’.

A positive approach that stresses on professional practices and integrates hygiene with day-to-day skills and work schedules is what is required. Obviously this does not happen spontaneously and requires continual training.

In all hotel there is training being conducted for kitchen hygiene. The question is whether the training content is being put into practice. The answer to that is not very reassuring.

Training for ensuring cleanliness standards in the kitchen focuses on three main aspects: the basic kitchen hygiene and how to clean the kitchen which is essentially a part of kitchen stewarding, food safety & hygiene for chefs that covers the requirements at different stages of the processing of food from receiving to storing to preparation and cooking as well as holding, display and service and the very essential personal hygiene component.

Mandatory training in kitchen hygiene is part of the induction process for all staff connected with food production. The more important aspect that needs to be considered is the fact that this orientation needs to be followed by repeated re-orientation. It has to be a continuous process in every aspect, whether it is checking via regular and mystery audits or carrying out re-training.

Managerial staff must incorporate the need and the processes regularly in their meetings and briefings. This constant drilling is necessary until hygiene is a habit! Lectures, films and HACCP training are only a means to an end and have a temporary effect. Whether hygiene becomes a part of the operations or not, is largely dependent on a continual repetitive effort by all concerned.

In order to ensure that the training does translate into practice, there are training levels that are set and kitchen employees are required to work upward through these levels. If an employee fails to meet the requirements of a level when on the job, he/she is put back into training. This is designed to create an assurance that the training is actually being put into practice. At the same time, it is necessary to have a certain amount of accountability from the people who are being trained. Many hotels have built these training modules into their performance appraisal system. The employee cannot be promoted to a higher designation without successfully completing the hygiene training and will only be appraised on successful completion of hygiene training.

Perhaps one of the most neglected areas is the kitchen stewarding. There is no professionalism here as there is no formal training available. As a result, the person heading the area is someone who has moved up the ranks from a lower level of operations. Although such a person may possess the basic knowledge and skills, he is not equipped with the ability to deal with the changes and challenges of food safety and the technological advances in this area.

No catering college focuses on Kitchen Stewarding as part of its curriculum. Nor does any hotel give importance to this function and it is a regular happening that a staff member who does not fit into the kitchen inevitably lands up being transferred to kitchen stewarding. Such a person with limited knowledge and skills being responsible for very expensive equipment spells disaster! Knowing at what steam and temperature levels a dish-washing machine is supposed to operate is vital so that equipment and utensils that come in contact with food are in keeping with the food safety requirements.

Training is a key component to the GMP of the organization and will assist in achieving HACCP accreditation. Most internal training begins at induction and is followed by modules at different stages and is regarded as a part of KRAs. External trainings that may be conducted are on par with International Standards. Although these are available, very few organizations subscribe to these programmes.

Over the years we have depended on accreditations and training aids from other parts of the world. These do not match with the Indian scenario and are far removed from reality. In recent times however there has been a strong initiative to shift to that which is local. Staff in our country can hardly identify with the pretty woman in a short skirt that they see in the training visuals! To overcome this, visual aids have been made locally not only in English, but also in Hindi and Marathi and the process is on for creating programmes in all the regional languages of the country.

Although this is a great step forward, it might also be a good idea to create programmes and visuals that are specific to the organization. Making a video clip in the same kitchen where the staff is working has the added benefit of the staff being able to relate to the content easily. Most training departments are reluctant to invest in making their own films but given the fact that technology is now so easily available and user friendly, it would be worthwhile to consider this as an effective option. The use of a video clips shot randomly for auditing and rectifying wrong practices can have an amazing impact on training… as the saying goes, ‘seeing is believing’.

On a futuristic note, the Quality Council of India has started compiling training programmes under the Indian accreditation norms so it is only a matter of time that there will be a series of training programmes that will be fine tuned to Indian requirements. In light of the new act that has been passed by the Food Safety Standard Authority of India, there is an additional focus on accrediting the certification bodies that are providing certification across the country.

On reviewing the situation, it is clear that a structured training is essential, preferably in-house rather than external accreditation. Induction training according to SOPs must be followed by supervision to make sure that it is put into practice. This coupled together with constant monitoring and re-training is the only formula for success in achieving high standards of kitchen hygiene. Where there is an erratic and haphazard approach to training, hygiene standards are likely to be inconsistent. In a sense, the training and re-training form a repetitive almost rhythmic pattern and the beat goes on!!!

FSSAI EXHIBITION AT PRAGATI MAIDAN

Reward scheme for whistleblowers if need arises: Govt

New Delhi, Mar 20 (PTI) The Health Ministry today said that it has readied a reward scheme for whistleblowers who could expose individuals involved in food adulteration.

Minister of State for Health Sudip Bandhopadhyay, in a written reply to a question in Rajya Sabha, said the Ministry is awaiting to see if the Parliament passes a Whistle Blower Act, as in that case there may be no requirement for the reward scheme on food adulteration.

"Food Safety and Standards Authority of India (FSSAI) has drawn up a draft reward scheme which will be operationalised after finalisation within the scope of Section 95 of the Food Safety and Standards Act, 2006," Bandhopadhyay told the House.

"Before taking a final view about the reward scheme, Food Safety and Standards Authority of India is waiting for the outcome of this Bill," he added.

In response to another question, Bandhopadhyay said that the World Health Organisation had removed India from the "list of countries with active endemic wild polio virus transmission".

AP Govt to issue order against use of carbide for ripening mangoes soon

This summer season, Andhra Pradesh is likely to be free of mangoes ripened with calcium carbide, a cancer causing chemical, as the state government is likely to issue an order in this regard this week.

Md Israr Ahmed, director, marketing, agricultural marketing department, Government of Andhra Pradesh, explained, "This time we have a large quantity of mango produce and right now meetings among farmers and consumers are being conducted in various districts to create awareness on using ethanol instead of calcium carbide for ripening."

He added, "Further to the meetings, a GO will be issued on the ban of using carbide for ripening and it will be ensured that the order is adhered to throughout the state."

The main mango producing districts in Andhra Pradesh are Krishna, Chittoor, Khammam, and Nalgonda. These districts are known for varieties such as Benishan, Totapuri, and Malgoba.

Ahmed admits, "If 100 kg are going out of the state, at least, 95 kg of them are ripened with carbide and the rest by better means like ethanol. However, the traders have been made aware of the massive losses - mangoes ripened with carbide rot in 3-4 days - that they have to bear for attempting to save some money in using carbide, which is very cheap compared to other means."

According to him, the National Horticulture Mission offers 25 per cent subsidy for using pack houses, ripening chambers and permitted means like ethanol for the purpose. Hence, the use of calcium carbide can be successfully avoided.

FSO SAMPLING FORM's & REGISTER

SMC bans slaughtering of chickens, animals on roadside

Srinagar, Mar 15: In a bid to ensure cleanliness and check the ever-growing dog menace in the City, the Srinagar Muncipal Corporation (SMC) today decided not to allow slaughtering of chickens and animals including sheep on roadside. 
 The decision was taken by the SMC Commissioner Dr GN Qasba during a meeting to review Food and Safety Standards Act 2006 (Rules and Regulation 2011).
 On the occasion Dr Qasba directed the concerned officials to ensure that no slaughtering of animals take place outside poultry and mutton shops.
 “This serves as main attraction to stray dogs besides creates unhygienic environment. We will take strict action against the offenders and even cancel their registration certificates,” Dr Qasba told Greater Kashmir.
 During the meeting, Dr Qasba directed the Health Officer to focus on implementation of new Food Act and organize awareness programmes about it.
 He also directed that the food safety officers should be imparted training on food safety to get an exposure and inculcate a sense of comprehensive food safety techniques and measures among them.
 “We should also aim at creating food specialists in different areas so that the poultry, mutton, milk and other essential commodities are inspected on daily basis separately by the concerned food specialists,” Dr Qasba said.

CLEANLINESS DRIVE CONDUCTED ON JHELUM BUND Meanwhile SMC) today conducted a special cleanliness drive on Jhelum bund at Gaadhanjipora near Zero Bridge.
 In a statement, the spokesperson of SMC said 100 sanitary workers were deputed for conducting the cleanliness drive
 The spokesperson said around four-truckloads of garbage were collected by municipal sanitary workers.
 The SMC Commissioner Dr GN Qasba urged the people to refrain from dumping garbage on the bund saying this diminishes Jhelum’s beauty.
 He further directed the concerned officials to keep a vigil and take a strict action against the offenders.

Get food sample report in 14 days

Now, getting away with adulterated food samples won't be an eye wash anymore. With the implementation of the Food Safety Standards Act-2006 in the state, the report of food samples collected from various restaurants, sweets shops, food stores etc will now be declared within 14 days. With only two labs in the state — Panchkula and Karnal — the reports of food samples earlier took a month to be released.
To keep tabs on food adulteration, the health department is also mulling to open more test laboratories so that residents don’t consume adulterated food.
The Food and Drug Administration (FDA) also plans to provide mobile labs in Gurgaon, where food samples will be deposited.
To ensure efficiency, the department has also planned to appoint four food safety officers (FSO) in each district, as against only one post of food inspector till now. The Act also empowers residents to collect food sample from an eating joint and send the same for testing. Though the resident will have to bear the cost of testing ( Rs1,000-1,200), if the food sample is found to be adulterated, the amount will be refunded.
“A fine of Rs50,000 will be imposed on those who make false complaints,” said CR Rana, commissioner, food and drug administration.

Vacancies hit food safety panel

NEW DELHI: Delay in setting up the full panel of the Food Safety and Standards Authority of India (FSSAI) has led to a pile up of decisions on setting safety standards and guidelines for several food items, sources said.

Appointments in the FSSAI have taken months to come through. For instance, the post of chairman remained vacant for a significant period after P I Suvrathan retired in September last year after a three month extension. The chairman's post was vacant for a significant period and in January this year former health secretary K Chandramouli
took over.

But now another vacancy has come up with the chief executive officer (CEO) V N Gaur's retirement. Gaur has retired in end February and has already handed over charge. This vacancy is expected to further delay the setting up of the full authority, sources said.

The entire panel which approves safety guidelines comprises 23 members including the chairman. There are members drawn from various ministries and 10 members are nominated from civil society, states and eminent citizens. "Some of the members have not been nominated yet. So from September there has been a delay," sources said.

"Guidelines for caffeinated drinks, draft standards for artificial, sweetners and trans-fats among other decisions have been held due to the delay in nominating the members to the authority. Once the authority is setup it can take decisions which are then passed on to the government for final approval and notification," the sources said.

The FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption, according to its website.

The ministry of health and family welfare is the administrative ministry for the implementation of FSSAI. The FSSAI has been mandated by the FSS (Food Safety and Standard) Act, 2006 for framing of regulations to lay down the standards and guidelines in relation to articles of food and specifying appropriate system of enforcing various standards, the website says.

Get licences, hoteliers and provision store owners told

Applications can be downloaded from www.fssai.gov.in.

The Centre has passed the “Food Safety and Standards Act 2006” for ensuring supply of safe and wholesome food articles to consumers and as per its provisions, all those running hotels and provisions stores should get licences, according to Rajendra Ratnoo, District Collector.

Speaking at an awareness meeting held here for hoteliers and provision store owners, Mr. Ratnoo said the Act encompassed all aspects of food supply, from manufacturing points to end-users.

It provides for analysing any food article for extraneous matter, adulterants, and contaminants. The Act also provides for keeping track of genetically modified or engineered food items. Besides taking care of food products at the manufacturing points, the Act also focuses attention on supply side.

For instance, hotels should not engage any person suffering from infectious or contagious or loathsome diseases.

Provision stores should neither store nor sell any unsafe or misbranded or substandard or any item prohibited by the food authority or the Central government or the State government.

Mr. Ratnoo said food security officers had been appointed at the district, municipal and panchayat union levels for proper implementation of the Act. Food business operators can apply for licences either through those officials or download applications from www.fssai.gov.in.

Bakery companies go easy on caramel issue

Biscuit, confectionery, ice-cream and bakery product makers are not perturbed by a debate raging on the adverse impact of caramel. For, the companies say the grade of caramel they use is different from the ones used by carbonated beverage makers.
“We use plain caramel that is produced by heating sugar at high temperature,” says Prabhakar Kanade, chief research & development officer, Mother Dairy. “The catalyst used here is an organic compound — not ammonia or an ammonium compound, which is used by carbonated beverage makers,” says the official with the 1974founded company, which has icecreams in its portfolio, besides milk and other dairy products.
This caramel produced using liquid ammonia or ammonium compounds is also called acid-stable caramel. It is this grade, which has 4-methylimidazole, or 4-MI, high levels of which have been linked to cancer in animals, according to food safety experts.
Under rules and regulations prescribed by the Food & Safety & Standards Authority of India (FSSAI), users of acid-stable caramel have to indicate the same on the product. Users of plain caramel, however, have no such stipulation, because the regulator has described it as safe. The limit prescribed for the use of caramel by FSSAI is three grams per litre.

DINAMALAR - COCO COLA ARTICLE

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.