DINAMANI ARTICLE

Chennai to host RAI meet on FSSA; licensing and registration the focus

With August 5, 2012 – the deadline by which all food business operators (FBOs) across the country have to obtain a valid licence or registration for each of their establishments under the Food Safety and Standards Act (FSSA), 2006 – just around the corner, the Retailers' Association of India (RAI), in association with the Mumbai and Chennai chapters of the Association of Food Scientists and Technologists (India) [AFST(I)], is organising a one-day seminar on the Act on July 27, 2012, at Hotel GRT Grand, Chennai.

“The seminar will bring industry experts, officials from the regulatory body and other participants together under one roof. Its objective is to implement the Act and the Food Safety and Standards Regulations (FSSR), 2011,” said Gautam Jain, head, accounts and finance, RAI, and the main contact for delegate registration for the event.

Chief executive officers (CEOs), owners, legal and technical heads, operational heads of the retail sector, merchandising heads, and independent retailers and retail managers are expected to attend the event. The fee for the event is Rs 3,500 for RAI members and Rs 5,000 for non-members.

The opening session of the event, which will start at 10:30 am, will include the inauguration by FSSAI and the Tamil Nadu Food and Drug Administration; the welcome address by RAI; a special address by AFST(I); the vote of thanks, and the keynote address, which will be delivered by S S Ghonkrokta, director (enforcement), FSSAI. He will speak on the transition from the Prevention of Food Adulteration (PFA) Act, 1954, to the FSSA.

The next three sessions, to be conducted by AFST(I), are titled, ”Introduction to FSSA and Regulations and its Impact to Industry,” “New Product Approval Process,” and “Food Categorisation.” The topics for the post-lunch session are “Licensing and Registration” by FSSAI; “Regulations for Food Imports” by the National Institute for Smart Government (NISG), and “Schedule IV – Good Manufacturing Practices/Good Hygiene Practices (GMP/GHP) for FBOs – Improving Food Safety in Retail” by AFST(I).

When quizzed whether the August 5 deadline could be extended, Jain said RAI made a representation to that effect, and was expecting a six-month extension to the deadline, but this point, he would not like to elaborate on the same.

Drive continues, more hotels down shutters

• 
  The Hindu Health officials of the Kochi corporation inspecting the kitchen of a city hotel
  on Thursday. Photo:Vipin Chandran
• 

Food Safety authorities, district health officials serve closure notices on 36 hotels in district

Different agencies are on an all-out offensive against hotels that do not keep their backyards tidy. On their part, the hoteliers are complaining that they struggle to keep their hearths burning.

Food Safety authorities and district health officials served closure notices to 36 hotels in different parts of the district, including eight hotels in the Goshree area alone. While official communications said that rotten food was seized from all these centres and their premises were shockingly unhygienic, the hoteliers have a different version to tell.

“The authorities are evoking laws framed way back in 1950s, which are not practical in modern times. For example, these laws prohibit refrigeration and this is allowed in the new Food Safety and Standards Act. Similarly, no hotel can operate by strictly complying to the Pollution Control Board norms, as it would require nearly an acre to run a small eatery,” said M.P. Shiju, district president of the Kerala Hotels and Restaurants Association.

The Health authorities, in an official communication released here, said that the drive against hotels found failing to implement public health norms would continue in full throttle during these days. Different teams of Health officials walked into hotels in different parts of the district between 6 a.m. and 6 p.m. Cooked meat, appam, porotta, iddlies, fish curry, vegetable curry, boiled egg, fungus-infested pickles, and rotten vegetables kept in refrigerator were seized during the drive and destroyed.

“There is no scientific examination of food materials seized from hotels. We are not against the checking, but we demand that it should be done in a scientific manner,” hoteliers said.

They are complaining that authorities, aided by overcharged media, are destroying the industry. If they are to be relied, what appears in the media as rotten are meat and fish kept out of refrigeration for more than 5 hours. “There might be cases of lapses and some hoteliers may be erring in ensuring hygienic practices. We have been conducting awareness classes; 28 such sessions were held in the district itself for hoteliers,” Mr. Shiju said.

These attempts proved to be too little and a bit too late. With public being alarmed at the news about hotels that took them for ride, the authorities could not sit and wait any longer. District Collector P.I. Shiekh Pareed had asked the Health authorities to go strict against hotels where hygiene was the missing ingredient.

Now it remains to be seen whether this knee-jerk reaction is sustained. One death after consuming shawarma bought from Thiruvananthapuram, and it is banned across the district here.

“This is ridiculous, as shawarma cannot be made using stale meat. This, I believe, might have been an odd case of poisoned meat. I challenge any of these authorities to make shawarma out of meat kept refrigerated overnight. The stench will knock you out the moment it is placed on the flame,” said Manoj Thomas, manager of a leading hotel in the city.

Government crackdown on Kerala eateries

After a youth died of food poisoning last week, the Kerala government has initiated a crackdown on the sale of stale and adulterated food at eateries. Stale stuff has been recovered even from star hotels in the state.
Several hotels have been asked to down shutters in the state, while scores of others have been served notices to improve hygiene standards. In Kochi, the district administration has banned the sale of “shawarma”, asking hoteliers to ensure the delicacy is prepared in closed chambers.
Sachin Mathew from Kerala was found dead in Bangalore on July 14. Initial reports said Mathew died of food poisoning after eating shawarma at a city eatery in Kerala. Several others, who bought shawarma from the same eatery, too had complained about health problems.The hotel owner was arrested and remanded in judicial custody.
Kerala Hotel and Restaurants Association has protested the raids. Its General Secretary M P Shiju said that hotels had to be served notices before taking action as per the Food Safety and Standards Act 2006.

Odisha tops list of tobacco chewers: Survey

BHUBANESWAR: Odisha has the highest percentage of tobacco chewers among nine surveyed states, according to the latest annual health survey (AHS).
Odisha with 38 per cent tobacco chewers in the above-15 age group is ahead of Assam (36.6%), Chhattisgarh (32.5%), Jharkhand (24.1%), Bihar (22.5%), Uttar Pradesh (21%), Madhya Pradesh (18.9%), Uttarakhand (8.8%) and Rajasthan (6.9%), the AHS released by the office of the Registrar General and Census Commissioner earlier this week said.
Among the districts, the number of smokeless-tobacco users is highest in Malkangiri where 58.4 per cent consume gutkha, khaini or paan masala, followed by Mayurbhanj (51.4%). Tobacco chewing population is more than 40 per cent in Balangir, Balasore, Bargarh, Bhadrak, Dhenkanal, Jajpur, Keonjhar, Koraput, Nabarangpur and Sambalpur districts. Gajapati with 13 per cent tobacco chewers is the only district where less then 20 per cent people consume smokeless-tobacco.
While 40.6 per cent of state's rural population consume edible tobacco, their population in urban areas is 25.6 per cent. Among males, 45.8 per cent use smokeless tobacco while 30.3 per cent females chew tobacco.
Doctors and anti-tobacco activists said it was high time that Odisha adopted the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations 2011 that prohibits manufacture and sale of chewing tobacco products. Madhya Pradesh, Kerala and Bihar have already banned gutkha by implementing the regulation. "Successive surveys are pointing out highest concentration of tobacco users in the state, which also establishes the reason why oral cancer is highly prevalent here. It is time Odisha should implement the regulation," said Dr Ghanashyam Biswas, an oncologist in Bhubaneswar.
Anti-tobacco activists said they were trying to persuade the government to ban gutkha products. "We have urged the government to adopt the central regulation during multiple rounds of discussion and are hopeful that the government will do so at the earliest," said Itishree Kanungo, an anti-tobacco activist.
The Food Safety and Standardization Authority of India (FSSAI), a statutory body under the Union health ministry to handle food related issues, notified the new regulations on August 1, 2011. Under rule 2.3.4 of the regulation "food product will not contain any substance which may be injurious to health: Tobacco and nicotine shall not be used as ingredients in any food products".
Director of public health Dr Upendra Kumar Sahoo said, "The habit of chewing tobacco by people of Odisha has been there for a long time. However, the government has continued creating public awareness against the practice."

Food panel ignorant on eateries’ licence

Strange are the ways the food safety authorities function in the state – an issue that has come to the fore in the context of the food poisoning case involving a capital eatery the other day.
While it’s almost a year since Food Safety Commission (FSC) offices in the districts started accepting applications for licences – for eateries/hotels -- under the new Food Safety and Standards Act 2006, the commission headquarter here is completely in the dark about the number of applications received and licences issued till date in the state.
The officials at the FSC office here said they were not keeping the records and these were being maintained at the district offices.
Joint FSC, K Anil Kumar said, “The act came into force in the state on August 5, 2011 and we have been collecting applications for licences across the state since then. The applications go to the district offices where these are processed after checking the credentials. Our staff also visit the shops to crosscheck the facilities mentioned in the application forms, before issuing the licence.”
Anil Kumar said that the commission would come out with the details of the number of licences issued, and applications pending and rejected, by August.
Meanwhile, the office of the Food Safety Commissioner conducted raids in 240 hotels across the state.
Three hotels, one in Pathanamthitta and two in Ernakulam, were closed down and improvement notices were issued to 133 hotels. In Ernakulam district alone, more than 40 eateries were closed by enforcement agencies, including the health wing of local bodies.

Checks on shawarma stalls

The Kochi Corporation has decided to extend its food raids to evenings and nights in a bid to make sure that Shawarma stalls are also included in the checks. So far most of these raids were conducted only in the day time thereby missing the inspection of Shawarma stalls.
“We used to conduct food raids in the early mornings and during the day to ensure that the stale food gets detected before it is boiled. But now we have noted that due to this we often missed the Shawarma stalls which open only in the evenings. Taking the problem into consideration, the Kochi Corporation has decided to conduct raids in the evening as well from now on,” said the Health Standing Committee Chairman, Kochi Corporation.
Following the incident in Thiruvananthapuram where one hotel management student died following suspected food poisoning after consuming Shawarmas, the Kochi Corporation carried out raids in hotels in various parts of the city on Wednesday. Two hotels selling Shawarma were shut down following the raids and others were given spot notices to improve their Shawarma stalls.
The raids were conducted at the GCDA Shopping Complex, KINCO Boat Jetty, Ernakulam North and Palarivattom. Officials from the health department said that most of the stalls were kept in unhygienic conditions. “In order to attract customers most of these Shawarma counters were kept right at the footpaths without any sort of safety covering. Due to the food gets unhygienic in a few hours,” said the Chairman of the Health Standing Committee of the Kochi Corporation, T K Ashraf.
The authorities concerned state that they would not allow Shawarma counters to operate in the open, without a covering. “There are a number of health risks in allowing them to operate out in the open right next to the roads. We will not be allowing this from now on. A protective covering of some sort like a glass covering will be insisted upon,” said the Food Safety Officer, K Ajith Kumar. Officers from the Commissionerate of Food Safety have left for Bangalore to get the reports on the details of food poisoning that supposedly killed a person.

Packaged drinking water units raided

Inspectors of food safety and quality returned empty handed after conducting a raid against units involved in packaging drinking water, who were operating without obtaining the certification from the Bureau of Indian Standards (BIS), in the district on Wednesday.

The inspectors had decided to raid R P Dambal and company in Somanahalli in Maddur taluk and Tanu Enterprises in Gejjalagere. However, with both the units having downed their shutters, the inspectors had to return empty-handed. Both these units have to obtain BIS certificates.

The units had failed to respond to the notices following which the authorities decided to conduct the raid.

He said discussions would be held with additional deputy commissioner to take legal action against illegal units involved in packaging drinking water. These units need to be equipped with a laboratory and personnel.While returning from these units, authorities stopped a vehicle transporting drinking water. They seized the vehicle as it didn’t have the necessary documents.

The district has 14 packaged drinking water units, of which only four are authorised.

Avoid street food

 

Officials from the Corporation and the Food Safety and Standards Wing, inspecting the kitchen of the Rolex Hotel near the KSRTC Bus Stand. EPS

The health and food safety authorities have asked consumers to exercise caution before taking to new food items and fast foods. Authorities state that a number of such fast food outlets are opened only in the evenings, and hence often escape the eye of the health squads in the city.
“When it comes to street food and fast food joints that are laid out in the open, people must be very cautious. For one, many of these shops do not have registration or a permanent address and hence monitoring them becomes very difficult. Another issue is that most of them are opened only at night. Hence most of the health squads miss them completely,” said the Corporation Health Officer, C Shantha.
Authorities also point out that if one has to go in for street food anyway, it is better to stick to boiled and cooked foods rather than frozen or semi-cooked food items.

Two city restaurants closed down in raids

Problems noticed most at joints selling Arabian food

Two city restaurants were temporarily closed down in a raid by the Mobile Vigilance Squad of the Health Department here on Wednesday. The raids were carried out following the death of a student by food poisoning in Thiruvananthapuram two days ago.

Over the past two days, raids led by District Licensing Authority A. Mohammed Rafi were conducted on 20 city restaurants. A squad member said many of them prepared food in unhygienic conditions. The freezers were not working in some places. Cooked food items were kept in open containers.

Presence of open drains near the cooking and food storage areas was noted in some cases. Another major problem was the mixing of vegetarian and non-vegetarian food items while being stored in the freezer.

“Two restaurants, Arabian Dine on Annie Hall Road and Broast at Thondayad were asked to close down temporarily. Since they can solve the problem with the existing infrastructure, they can probably reopen in a week’s time,” said Anil Kumar, Food Safety Officer, who was part of the squad. Mr. Kumar said the problems were noticed most at fast-food joints selling Arabian food. Since those who are running these were fairly new to the industry, they did not follow the hygienic rules.

The Food Safety Commissionerate formed recently according to the Food Safety and Standards Act of 2006 has been organising awareness programmes on hotel hygiene since January. Training programmes were also conducted recently. But only a few hotels participated in this, Mr. Anil Kumar said.

According to the new Act, all hotels have to get new registrations and licenses before August 4. But only 20 per cent of the hotels in the district have complied with the rule till now. The hotels under the Vyapari Vyavasayi Ekopana Samithi had opposed some points in the Act and had asked for an extension. But now they have started applying for licenses.

Meanwhile, the health standing committee of the city Corporation has expressed concern that the Food Safety Act has taken away its powers to take action against food safety offenders.

The health inspectors will hold an emergency meeting on Thursday to discuss on the safety measures to be initiated.

---

Health inspectors’ emergency meet on Thursday

‘No power for standing committee under new Act’

‘Don’t harass people’

Kota Srinivas Poojary, Minister for Muzrai, Ports and Inland Water Transport, said on Wednesday that the implementation of laws by government officials should not lead to harassment of people.

He was speaking at the inaugural function of the awareness workshop on “the Food Safety and Standards Act 2006” organised by the district administration here. Mr. Poojary said the Government formulated laws and regulations so that they provided security to the citizens. But some regulations were creating problems for people. It was essential for the officials to have a thorough knowledge of the all rules and regulations. Else, the people would be the ultimate sufferers. The Coastal Regulation Zone (CRZ) norms had created many problems for the fishermen living near the coast. Ever since the State Government implemented the ‘Sakala’ scheme, the efficiency of 150 government departments had increased. Files were being disposed more quickly than before.

Deputy Commissioner M.T. Reju said that over 1 lakh applications had been cleared under the ‘Sakala’ scheme in the district. The achievement under this scheme was 95 per cent, he said. President of zilla panchayat K. Shankar Poojary, Chief Executive Officer S.A. Prabhakar Sharma, zilla panchayat members Gitanjali Suvarna and Upendra Nayak, Additional Deputy Commissioner Kumar were present.

Food sector escapes scrutiny

Without adequate preparedness for timely crackdown, the entire food vending sector went off the scanner in the past few months.

With the government repealing the powers of civic bodies for initiating action against food adulteration and enforcing the Food Safety and Standards Act, 2006, without adequate preparedness for timely crackdown, the entire food vending sector went off the scanner in the past few months.
Lack of amenities
Lack of amenities to inspect hotels within a prescribed time is a major challenge being faced by food safety officials. Unethical trade practices are reportedly thriving during the interregnum.
With all its shortfalls, the health officials of civic bodies used to inspect the hotels and attempted to book eateries functioning in violation of health and hygiene norms.
Rs.500 fine
The inherent flaws of the Panchayati Raj and Municipality Act impeded the officials from taking stringent action against those dishing out adulterated food.
Official sources told The Hindu here that they were empowered to levy only a fine of Rs.500 from the eateries booked under the Prevention of Food Adulteration Act. Rules mandated to destroy the stale food seized from the joints there itself.
Still, the municipalities and corporations had a battery of officials and were sufficiently armed to conduct raids and periodic inspections.
The civic representatives too had enough space to intervene in the event of an exigency.
Once the authority was vested with the food safety officials and the civic bodies retracted from the process, there was a vacuum and it worked to the advantage of those who violated the rules, the sources said.
On enforcing the FSS Act, the powers for issuing licence and collecting licence fees from hoteliers had all been delegated to the food safety officials.
The State government should have taken adequate safeguards and provided amenities to the food safety officials to pre-empt the sale of musty food but no such steps had been taken so far, sources said.
A coordinated initiative of the LSGIs and food safety personnel was the sole option to plug the loopholes. Mobile food sample testing laboratories too should be commissioned for instant examination of the seized samples.
Isolated attempts were unlikely to bring in the desired results and the government would have to take the lead for collective action, they said.

Stinking meat, shawarma seized

In the wake of the death of a youth owing to suspected food poison, the district unit of the Food Safety and Standards Authority conducted massive raids at various parts of the district on Wednesday.
Raids were part of the state-wide operations launched against the violators of Food Safety and Standards Act 2006, following the death of Sachin Roy Mathew, who is suspected to have died after consuming Shawarma from a restaurant in Thiruvananthapuram.
Food Safety and Standards Department designated officer of the district David John said that 30 kg of rotten meat was seized  from a baking house at Varisseri in the town. The meat was kept for making bakery products like puffs and chicken-rolls. The shop is owned by Kasim, a native of Kannur.
The officers also seized 10 kg of Shavarma which was kept in unhygienic conditions from Kurisumood, near Changanasery.
Though the authorities conducted inspection at various hotels in the town here, Medical College and Changanassery, no other case of violation was found.
“We have already sent notices to four hotels that did not comply with the hygienic measures stipulated by the authorities,”  David John said. Two hotels near the Medical College, and one at Thengana near Changanassery were issued notices for improving hygienic conditions.
The team also conducted inspection at a confectionery factory in Kurichy panchayat and collected samples of various confectioneries for detailed examination.
David John said that the seized food products from the bake house has been destroyed and samples collected from there would be sent to the Food Safety Commissioner of the state. If the products lack the required quality, the owner of the shop can be penalised or even imprisoned.
Changanassery Food and Supply officer P B Ravindran Nair, Municipal Food Inspectors Shine, Prathibha Kumari and S Aji  were part of the inspection team.
The Food Safety authorities, together with the Health Department, had conducted similar inspections a week ago and seized rotten food.

Food safety act to be implemented strictly enforced: Minister Sivakumar

THIRUVANANTHAPURAM: The state government will not show any leniency in the implementation of the Food Safety and Standard Act, said health minister V S Sivakumar here on Wednesday.

Addressing a press conference, the minister emphasized that every food producer in the state, from street vendors to star hotels, would be strictly monitored and defaulters will be penalized.
"By conducting more than 3,000 awareness programmes across the state since August 5, 2011, the food safety department has made the food businesses and establishments aware of the strict nature of the act," he said.
"Those who violate the rules will be asked to close shop and only after proving their capacity to meet the standards will they be allowed to function again," the minister added. Sivakumar opined that the earlier food safety laws were lenient but under the new one, a defaulter could be imprisoned up to six years and slapped a fine of up to Rs 10 lakh, and no compromise would be made in its execution.
In the past two days, food safety officials raided 271 hotels across the state. As many as 18 hotels were told to close down and 150 given improvement notices. "The drive will continue in the coming days," the minister said.
When asked whether the department had necessary infrastructure and manpower required for the mass operation, Sivakumar said that if required, more officials would be recruited.
"The department has labs to conduct sample checks at Thiruvananthapuram, Ernakulam, Kozhikode and Pathanamthitta.
More labs will be established in all districts in the state, for which we have requested additional funds from the Centre,"he said.
Meanwhile, the state had completed the registration process of 2,167 petty shop owners and have given licenses to 8,964 hotel and restaurant owners.
He further said that a meeting of various state departments would be convened soon to bring coordination in the process.

New standards regime on the anvil - THE HINDU

K. Chandramouli 

Aim is to make food business operators accountable, not penalise them: FSSAI

The food poisoning episodes in the State capital and the shocking revelations from raids conducted across the State might well prove to be the starting point of a much sterner food administration regime in the State along with the rest of the country.

The country is all poised for enforcement of the Food and Safety Standards Act 2006 which prescribes science-based standards for various items of food and seeks to regulate the manufacture, storage, sale, etc. so that these are absolutely safe for human consumption. The Prevention of Food Adulteration (PFA) Act was all about adulteration and penalties, but the 2006 Act is the first attempt in the country to engage in standardisation process, defining specific standards for each food item, K. Chandramouli, who recently took over as the chairman of Food Safety and Standards Authority of India (FSSAI), the apex body of food safety in the country, told The Hindu here.

Till now, the country has had a plethora of Acts to deal with various aspects concerning food, under various implementing authorities. The new Food Safety and Standards Act brings all laws under an umbrella in the Ministry of Health.

“The challenge before us is huge because we need to get everyone in the business of selling food – Food Business Operators (FBO) – on board in the licensing and registration process, including everyone from your local fruit seller to those running five-star hotels. We are not there to penalise anyone, but we want all FBOs to be more accountable about the food they are selling, which will ultimately increase their own respectability,” Mr. Chandramouli pointed out.

The States have been asked to complete the registration and licensing process by August 4 this year. In this first year of implementing the Act, the FSSAI will focus on getting solid data on the number of persons engaged in food business in the country. Rough estimates say that about 5.5 crore people are engaged in the food business, including street vendors and home-based food sellers. The FBOs have been categorised on the basis of their annual turnover and those with a turnover of Rs. 12 lakh and above will need a licence while those below will need to register themselves under the Act.

Mr. Chandramouli said the process had just been set in motion and eight scientific committees had been set up to lay down standards. “We need more scientific labs even though we have a network of CSIR labs and that of the National Institute of Nutrition, and authentic testing methods. We need more scientists and food analysts. But right now, more public awareness is needed on the Act so that consumers come forward to demand safe, healthy food,” he said. The local bodies have a crucial role to play as in getting all street vendors and tea shop owners into the registration process.

LAST DATE FOR LICENSE & REGISTRATION - FSSAI ADVT.

CAIT demands extension of date in Food Safety Act

The Confederation of All India Traders (CAIT) has demanded the Government to extend the last date of obtaining Registration and License under The Food Safety and Standards Act, 2006. The said Act was enforced in the Country on 5th August, 2011 and a one year time was given to the food business operators in the Country to obtain Registration under the new Act and therefore the last date 4th August, 2012 is approaching very fast whereas so far the Government has not able to built required infrastructure. In a communication sent to the Chairman of the Food Safety and Standards Authority, the CAIT has demanded the extension of the date till the infrastructure is made available.
CAIT National President B. C. Bhartia and Secretary General Praveen Khandelwal said that so far none of the laboratories in public sector are NABL accredited. The online licensing system was introduced to have uniformity, easy accessibility and transparency.
The up-gradation of public laboratories is still not up to the mark. It is necessary to have larger network of laboratories which are confirming to minimum standards in public sectors.Training for different category of regulatory staff needs to be looked into since the regulatory staff needs advanced training on the subject.
They further said that the awareness generation amongst food business operators is need of the hour. This is a new law. Lot of promotional activities need to be organized to make people aware of the essentials of the act, mandatory parameters in starting a food business, clarifications with respect to online and manual licensing and registration system.

Implications of food safety Act

The Office of the Commissioner of Food Safety has been created to implement the Food Safety and Standards Act, 2006 and to lay down scientific standards for the manufacture, storage, distribution, sale, and import of food. This is expected to ensure the availability of safe and wholesome food, which is safe for human consumption.

The Prevention of Food Adulteration wing and the Analytical Laboratories, under the Director of Health Services, have been brought under the Commissioner of Food Safety. The designated officers will be the licensing authority for the State and Food Safety Officers will be the registering authority for the areas under their jurisdiction.

The Chief Food Safety Officers of three mobile vigilance squads of Thiruvananthapuram, Ernakulam, and Kozhikode have been notified as the registering authorities for the respective Corporations.

Various Central Acts like Prevention of Food Adulteration Act, 1954; Fruit Products Order, 1955; Meat Food Products Order, 1973; Vegetable Oil Products (Control) Order, 1947; Edible Oils Packaging (Regulation) Order, 1988; Solvent Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order, 1967; and Milk and Milk Products Order, 1992 have been repealed after the commencement of the FSS Act, 2006.

The Act also aims to establish a single reference point for all matters relating to food safety and standards, by moving to a single line of command. To this effect, the Act establishes an independent statutory Authority — the Food Safety and Standards Authority of India with its head office in New Delhi.

6 hotels shut in raids across State

Youth dies after eating shawarma from food joint in capital city

Food safety authorities have launched widespread raids across all districts in the State after a youth died and several persons fell ill following a food-borne illness they are believed to have contracted from an eatery, Salwa Café, in the capital city last week.

By 4 p.m. on Tuesday, they inspected 187 hotels and locked out six, four in Thiruvananthapuram and one each in Kozhikode and Kannur. As many as 90 hotels have been served improvement notice.

The Food Safety Commissioner issued orders that raids be conducted in all eateries in the State to ensure food safety and hygiene in the interest of public health. Squads have been formed in every district to conduct raids.

On July 10, at least 10 persons who ate shawarma (a dish of Arabic origin, with thin slices of meat and a sauce spread, wrapped in a flat bread) from the eatery at Vazhuthacaud were taken ill a few hours after they consumed the food and were hospitalised. However, food safety officials were informed of the incident only on July 12.

Youth’s death

It later transpired that Sachin Mathew Roy (21), a student of Hotel Management in Bangalore and a native of Veeyapuram near Mavelikara, who had been visiting relatives in the city, had reportedly bought three rolls of shawarma from the same eatery, while on his way back by bus to Bangalore. He had called his mother to inform her that he was unwell but the family could not contact him again.

He was found dead by the police on July 14 at a lodge in Bangalore. (According to an Alappuzha report, the body of Sachin was buried at the Veeyapuram St. George Orthodox church at Erathodu on Tuesday afternoon.)

Food safety officials said that though they immediately sealed the eatery and its sister concern in another part of the city, they were unable to get any samples of the incriminating food item. They also found that the eatery had been functioning without licence or other necessary documents

“We are however building a strong prosecution case on the basis of the statements from those who had taken ill as well as the doctors who treated them. Unsafe food resulting in death can earn the person running the food business imprisonment for life and up to Rs.10 lakh as fine under Sections 59 and 65 of the Food Safety and Standards Act, 2006,” Anilkumar, Joint Commissioner of Food Safety, said.

Mr. Anilkumar is on his way to Bangalore to collect the medical records of Sachin which can be used as evidence to build up the case.

Case registered

The police have registered a case of administering poison with the intention to cause hurt under Section 328 of the Indian Penal Code against the owner and employees of the eatery. This is the first case in the State under the Act.

He said that action would be taken against those food businesses found to be operating without a licence or registration and those found selling unclean or unsafe food will have to pay the penalty as well as other legal measures specified under the Act.

A toll free number, 1800 425 1125, has been set up at the State level for the public to put up complaints regarding eateries selling unsafe food. The public should ask for a bill and keep it safe, if they are eating from outside. Stringent action will be taken against outlets that refuse to issue a bill to customers.

The food scene’s sour tang

Concern over quality of food served by city-based outlets

The death of a student on account of suspected food poisoning after consuming ‘shawarma’ (wrapped meat rolls) from a restaurant in Thiruvananthapuram has raised safety concerns over street food and wayside cafes in Kozhikode city.

The health officials attached to the State government and the City Corporation have been apathetic to the repeated pleas to ensure the quality of food sold at such outlets, residents say. “Complaints given to health authorities fall on deaf ears. The Heath Inspectors should carry out checks at regular intervals and cancel the licences of hotels if they violated rules. But routine examination of food sample tests have not taken place for a long time,” says P.A. Jaiprakash, a resident of West Hill.

Most of these restaurants do a brisk business in the name of serving Persian and Arabian cuisines. Hotels and restaurants refrigerate leftover food which could be stale and then recycle it using with fresh meat and fish, he says.

Ruksana Gafoor, who was hospitalised after consuming a ‘shawarma’ roll recently, says portions of stale meat resulted in food poisoning. “Sometimes, the garnishing, including salted cucumber and chillies, cause stomach upset,” she says.

Hotel owners say Food Inspectors are reluctant to conduct routine inspections. No checks have been carried out for the last one year, they say.

Health Inspectors are supposed to collect samples of food and water samples from hotels and restaurants but this stopped after State government envisaged the implementation of the Food Safety and Standards Act 2006 from this August. “Unfortunately, we have no powers to initiate legal action against the offenders,” officials say.

Incidentally, the shortage of staff has been impeding the civic body and the district administration in taking action. Only two employees in the health squad are deputed to check food quality in the city, an area of 120 sq.km. Only three personnel are attached to the district-level Chief Food Inspector’s Office. They are expected to cover the district.

Previously, the district-level food advisory committee had formed a squad to check the quality of food and introduce a system to grade hotels in the city. But the pan had to be dropped following stiff opposition from the hotels and restaurant owners association. It had then representatives from the Consumer Protection Council; State Consumer Vedi; City Rationing Office; Kozhikode Corporation; and the Departments of Legal Metrology and Commercial Taxes.

Mr. Jaiprakash says small-scale units (engaged in preparing and distributing snacks) and unauthorised kitchens operate without licence in the city. Some of these units, functioning in unhygienic conditions, supply foodstuff to these restaurants and hotels, he adds.

---

Residents seek frequent quality checks

Authorities cite poor staff strength

Shawarma at joints yummy not

Health officials inspect a shawarma stall in Kochi on Tuesday. Inspections were held elsewhere in Kerala —DC

The death of hotel management graduate Sachin Roy Mathew in Bengaluru on Monday, after taking food from a city joint here, throws up searing questions over the quality of food sold at eateries and systemic deficiencies that aid rampant violation of food safety norms in Kerala.
The Centre has given time till August 4 to officials to brief owners of shops, restaurants and hotels on stringent provisions of the Food Safety and Standards Act. But the Act has been set in motion already.
Under the Act, it is mandatory for the-more-than 5 lakh-odd shops, including hotels and restaurants, to obtain license after furnishing their establishment details. However, most shops have not obtained the license on the pretext that the grace period goes up to August.
Official sources said the business of licensing under the previous Food Adulteration Act used to be sham. Local bodies used to issue licences, based official routine inspections.
The system is being overhauled. Apart from fielding food safety commissioners in the state, zones and districts, the Government has appointed 14 district food safety officers and 96 food inspectors. But there is still a shortage of 100 food inspectors.
Officials point out that violations could be checked effectively only by the strict enforcement of the Act. Under the new law, proprietors of unlicensed hotels or restaurants are liable to pay Rs 1 lakh fine or face jail up to six months.
Even for offences like selling substandard goods, eatables (not injurious to health), the shop owner is liable to pay a fine of Rs 5 lakh. Those selling food that causes minor injury are liable to 3 years imprisonment and major injury up to 7 years imprisonment. In the case of death, the violator is liable for a lifer.
But a major handicap has been the shortage of analytical labs for testing food samples. There are only three such labs though authorities promise new ones in each district soon.
For now, there's nothing much happening on the ground that suggests strict enforcement of law. But authorities have claimed the opposite, saying screws have been tightened despite the grace period till August.
Confirmation only after getting reports from Bengaluru
A food safety vigilance squad left for Bengaluru on Tuesday to collect more details regarding the death of Sachin Roy Mathew.
The Commissioner of Food Safety is yet to confirm that the death was caused by food poisoning. "We’ll confirm only after getting details from Bengaluru," the Joint Food Safety Commissioner, Mr K Anil Kumar, said.
“We’re trying to find out if Sachin disclosed anything about the food or the shop to anyone after his condition deteriorated,” he said.
A food safety vigilance squad visited Sachin's family in Mavelikara on Tuesday.
When asked about food samples, Mr Kumar said the complaint was received two days after the incident, making it difficult to get samples. “We’ve sought the pathology report from the hospital where other victims were treated”, he said.
All other persons down with food poisoning have been discharged from hospitals. “They (the hotel) had not taken the license from the designated food safety officer and they’ve not produced the license from the corporation”, said Mr Kumar.
‘White/ Yellow paste may have toxins’
Food poisoning is a common, usually mild, but sometimes fatal illness.
According to doctors, the youth might have had shawarma contaminated with toxins produced by staphylococcus aureus bacteria.
Sachin probably died as he did not get hydrated well and went into a shock after blood volume came down and there was a huge fluid loss.
“In this case symptoms were visible 57 hours after consuming the food. The toxin caused abdominal pain, fever and vomiting. The toxin was in the white paste used with shawarma or yellow oily paste applied on the meat,’’ said gastroenterologist, Dr K T Shenoy.
Typical food poisoning symptoms include nausea, vomiting, abdominal cramps, fever, chills and diarrhea that occur suddenly (within 48 hours) after consuming contaminated food or drink. The severity depends on the contaminant.
Lunch turns sour for techies at Kochi
A merry lunch hosted by a prominent Infopark company turned sour for 45 of its staffers on Thursday barely hours after they had left the hotel, located 100 meters from Infopark in Kakkanad.
“We had buffet lunch but within hours some felt terrible body pain and headache while others developed fever and began to vomit.”
“We realized it was food poisoning only on Monday after the weekend”, said an employee of the company.
The hotel in question is one frequented by techies and companies. “We’ve complained (e-mail) to high-ups against the food-poisoning and a probe is on at the HR Level,” he said.
About 15 of the staff are still on leave and five among them had to take injections. When questioned, the restaurant authorities denied it was food-poisoning.
“They claim that it’s not due to the food but possibly water we’d taken elsewhere. But that’s unlikely,” the techie said.
What to watch out for
* Call Doc in case of any signs: nausea, vomiting, diarrhea that lasts more than two days. Abdominal symptoms with fever, can’t take medicines due to vomiting, slurred speech, muscle weakness, double vision, swallowing difficulty. Reach nearest casualty in conditions like dizziness, light-headed feeling, vision problem, sharp cramping pain that lasts more than 10 to 15 minutes.
* Food poisoning self care at home: Do not eat solid food but drink plenty of fluids, take small frequent sips of clear liquid to stay hydrated. Avoid alcoholic, caffeinated or sugary drinks. Home remedies: Tea with lemon and ginger for symptom relief. Initially consider eating rice, wheat bread and potato. Main treatment for food poisoning is replenishing fluids by rehydration intravenously / drinking plenty of water.
* Food poisoning prevention: Safe steps in food handling, cooking and storage essential to avoid food-borne diseases. Bacteria cannot be seen smelled or treated and they maybe on any food.
Kerala helpline: 1800-4251125
The office of the Commissioner of Food Safety has set up a helpline - 1800-4251125 for all food-related complaints. It is a toll-free number for complaints, which will be forwarded to district
officers concerned. After officer hours and on Sundays, only complaint recording facility is available.

One dies of food poisoning; stale food racket busted

THIRUVANANTHAPURAM: The food poisoning episode that had led to the closure of two leading restaurants in the city claimed its first victim. Sachin Roy Mathew (21) a hotel management student, died in Bangalore as a result of food poisoning.

Sachin, who is a native of Veeyapuram near Haripad, was staying in a hotel room near Kalasipayalam following severe fever and vomiting since July 11. It is learnt that he breathed his last two days ago and the relatives identified the body on Monday. Sachin is the son of Roy Mathew and Sucy Roy of Attumalil Velpadam house. His body was taken to Haripad on Monday night.

According to Sachin's relatives, he bought shawarma from Salwa Cafe, Vazhuthacaud, on July 10 evening and boarded a bus to Bangalore. On the way, he ate the shawarma. He telephoned his home and told that he was unwell that night itself.

The incident would provide the food safety commissionerate an opportunity to reign in the unhygienic food joints in the state. The food safety commissioner who has registered the first case in Kerala under the Food Safety Act against a shawarma joint in the city for selling stale food can now evoke stringent clauses in the act as it has claimed a life.

It was following the incident of about 20 customers who had food from the Salva Cafe near Vazhuthacadu were hospitalized due to food poisoning on July 10. The food safety commissionerate, which was notified about this on July 12, conducted an inspection and shut down the joint immediately. Its sister concern, Salwa Dine at Vellayamablam, was also ordered to shut down.

Food safety commissioner Biju Prabhakar told that investigations revealed the presence of a racket which involves in the collection and recycling of stale food.

"The modus operandi is simple. The racket contacts the restaurants engaged in the sale of shawarma and collect the left over. After refrigerating it they mix it with fresh meat. A customer who orders the dish receives a part of the stale meat which could cause food poisoning. The culprits have been identified and stringent action would be taken. That could include imprisonment and fine up to Rs 10 lakh," said Prabhakar. While pointing out that it was the first case registered under the Act, the commissioner emphasized that Kerala would be cleansed of all such irregularities in the next three months.

Registration, licensing of food business mandatory - Aug 4 is the last date for obtaining licences, registration certificates

Bathinda, July 17
Under the Food Safety and Standards (Licensing and Registration of Food Business) Regulations 2011, the licensing and registration of food businesses is on in the district.
As many as 120 licences and 225 registration certificates have been issued by the Designated Officer, Food Safety and Standards Act 2006, in the district so far.
The Food Safety and Standards Authority of India (FSSAI) has fixed August 4 as the last date for the food business operators (producing, processing, transporting or trading in food items) for obtaining the licences and registration certificates. Registration of the food business is necessary if the annual turnover is up to `12 lakh and obtaining a licence is mandatory if the annual turnover of the business is above `12 lakh.
Talking to the Bathinda Tribune, District Health Officer (DHO) and designated officer, Dr Raghubir Singh Randhawa, said 120 licences had been issued by his office to dairy operators, sweet shops, milk chilling centres, hotels, restaurants, “karyana” merchants, poultry business, slaughter houses etc.
Two hundred and twenty-five registration certificates had been issued to vegetable and fruit vendors, small shopkeepers, milk vendors, small icecream units, small sweet shops etc, he added.
Dr Randhawa said the licences were being issued after conducting inspection of the premises of food businesses to ensure that the food was being manufactured or processed in hygienic conditions. After the issuance of the licence, a food safety officer would visit the premises at least once a year, he added.
He also said the medical examination of the food handlers, like cooks and waiters, was also mandatory under the Act so as to curb the spread of contagious diseases like tuberculosis through food items. He also said if anyone was found running a food business without a licence in near future, he or she would be prosecuted and punished. Under the Food Safety and Standards Act, a fine of `5 lakh or six months’ imprisonment could be imposed on the violators.
Dr Randhawa said operator of a food business with an annual turnover of up to `12 lakh could get his/her business registered by depositing a fee of `100 with the district health authorities. If the turnover is above `12 lakh, a licence can be procured by depositing `2,000. The licence would be valid for one year and would need renewal every year, he said.
Meanwhile, Dr Randhawa has reportedly issued letters to about 35 associations of various food-related businesses, advising them to ask the members of their respective associations to get their businesses registered or obtain licences before July 25.

Fact file

The Food Safety and Standards Authority of India (FSSAI) has fixed August 4 as the last date for the food business operators (producing, processing, transporting or trading in food items) for obtaining the licences and registration certificates.
Registration of the food business is necessary if the annual turnover is up to `12 lakh and obtaining a licence is mandatory if the annual turnover of the business is above `12 lakh.
As many as 120 licences and 225 registration certificates have been issued by the Designated Officer, Food Safety and Standards Act 2006, in the district so far.

Food Safety and Standards Authority of India to reward customers on info over wrong claims of manufacturers

HYDERABAD: Any information regarding misleading or extravagant claims about a food product may earn you a reward of Rs 500. The Food Safety and Standards Authority of India (FSSAI) has come up with this idea to bring about awareness among the customers and to keep a check on violations in manufacturing of packaged food products.
Under the provision of the Food Safety and Standards Act, 2006, informants about violations by food manufacturers can be rewarded but it is only now that the FSSAI has decided to get the public into the picture - to seek information from them and reward them.
"As it is there is a lot of awareness among people about the product they buy. If one is alert and reads the details on the product packaging which could be misleading, the same can be intimated," A Sudhakar Rao, joint food controller, Institute of Preventive Medicine (IPM) said.
In fact, food safety authorities in the state have already started to record, take photographs or make note of advertisement relating to food products to verify their claims.
The public have been asked to attach the audio or visual publicity material of the concerned food product manufacturer and the same may be produced before the FSSAI authorities to claim the reward. representation or pronouncement made by means of any light, sound, smoke, gas, print, electronic media, internet, notice, circular, label, wrapper, invoice or other documents'.
Once the unfair trade practice is recorded, the FSSAI will take action under section 24 of the FSS Act, 2006 against the manufacturer. Specifications pertaining to labelling of a product have been defined in the Act.
It may be mentioned here that the FSSAI has been particularly concerned about the wrong nutritional claims, health claims and claims of risk reduction of products. Manufacturers will have to necessarily rely on reliable research data to make claims about their products. Claims cannot even be made in general terms. For those interested in playing policemen and informing the FSSAI about wrong claims being made by manufacturers, the authority will also keep the identity of the informants secret.

MAALAI MALAR ARTICLE

Registration of food operators to be expedited

As a large chunk of food-business operators in the city are yet to register with the food safety department, the Chennai Corporation is likely to join hands with Food Safety and Drug Administration Department to speed up the process of registration.
The Corporation issues trade licences for food-business operators while their registration is carried out by the food safety department. All food-business operators, including star hotels with annual turnover of Rs.12 lakh, have been asked to get a licence from the food safety department by August 4, 2012. However, only 2,350 of the estimated 12,500 food-business operators have obtained licences so far. Similarly, only 1,200 of around 7,500 small food-business operators have registration certificates.
Proper coordination between the Corporation and the food safety department is likely to prevent adulteration of food in the city. Corporation officials and the department’s officials will soon hold talks to improve coordination. The Food Safety and Standards Act 2006 came into force on August 5, 2011. Licenses issued to traders under the Prevention of Food Adulteration Act of 1954 expired in March this year, but many of the businesses are still not aware that they need to acquire fresh licenses under the new act.
Even though the food safety department was hoping to issue all the licences in the city by the end of April, the task is yet to be completed on account of poor response from most traders.
Food safety officers, whose responsibility it is to inspect outlets and look into complaints, are now focussing more on information, education and communication. After the Corporation extends support within the provisions of the Act, food safety officers will be able to ensure better hygiene standards of food in the city.
The fine or punishment for an offender will be decided based on the extent of risk involved.

Health Ministry Denies Media Reports about Ministry’s Stand on FSSAI Regulation 2.3.4 - PTI

Attention of the Ministry of Health & Family Welfare has been drawn to the reports appearing in a section of media incorrectly quoting Ministry’s stand regarding FSSAI Regulation 2.3.4.

In this regard, the correct factual position is that the Food Safety and Standards Authority of India(FSSAI), Ministry of Health & Family Welfare, has notified the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011 dated 1st August 2011, in exercise of powers conferred on it under the Food Safety and Standards Act, 2006. Regulation 2.3.4 of this notification says that Tobacco and nicotine shall not be used as ingredients in any food products. As gutkha (having tobacco and nicotine) is held to be a food product, the said Regulation prohibits its manufacture, sale and storage.

The Ministry has issued letters to many States including Assam, Bihar, Uttar Pradesh, Odisha, Madhya Pradesh, Kerala, Andhra Pradesh and Karnataka requesting them for implementation of the above FSSAI Regulation.

The State Governments of Madhya Pradesh, Kerala, Bihar and Maharashtra have already issued orders/instructions to implement the regulation 2.3.4, inter-alia prohibiting the sale of gutkha (having tobacco and nicotine) in these states.

The Ministry, through FSSAI, has also filed an affidavit in the Delhi High Court where the above Regulation stands challenged, inter-alia stating that Gutkha is a food item, and that since it contains tobacco and nicotine, its sale is prohibited under the said Regulation.

Kerala eateries raided after food poisoning death

Kerala authorities have begun extensive raids across the state after reports that a youth died of suspected food poisoning and a few others fell ill after they consumed a 'shawarma' (meat rolls in paratha) from a restaurant in the capital city.

On July 10, 21-year-old Sachin Mathew, a hotel management graduate, before boarding his bus to Bangalore bought three 'shawarmas' from the restaurant located close to the Congress party headquarters here.

En route to Bangalore that night, he rang up his mother and said he is unwell. From the next day on there was no contact with the parents, and on July 14 they got a call from a hotel in Bangalore where he stayed, that their son had passed away.

The incident led to huge uproar in the state against the health authorities, who now have swung into action and are conducting raids on restaurants across the state to check the quality of food sold in the market. They have sealed three eateries in the capital.

Incidentally, the same day son of thespian actor Thilakan and his family also had 'shawarmas' from the same restaurant and they too fell ill and had to be admitted to hospital.

A day later the health authorities sealed the hotel.

On the suggestion of food safety commissioner, police have registered a complaint against the owner of the restaurant.

Though samples of food from the restaurant have not been taken, the authorities are awaiting the medical reports on those who consumed this food item and were hospitalised.

Incidentally, the police swung into action only after the death of Sachin.

The youth wing of the Communist Party of India-Marxist Tuesday took out a protest march here shouting slogans against the health authorities for not doing their duty, Following this, concerned authorities have started searches at eateries not only in the city but also across the state.

Key flaw in FSSA, FBO guidelines missing: Confectioner Gurbani

The Food Safety and Standards Act (FSSA), 2006, that has been drawing flak from different sections of the food & beverage industry, has not impacted the confectionery industry in a big way but according to B K Gurbani, chairman of the Andhra Pradesh-based confectionery maker Gurbani Group, “We do have minor objections to it.”

He goes on to add, “Since the Food Products Order (FPO), the predecessor to the existing Act, has been repealed, we have noticed one major flaw: all the guidelines of the FPO have not been incorporated in the FSSA.”

Further with regard to the contentious issue of licensing and registration, Gurbani states, “Yes, licensing and registration are indeed contentious issues. The new chapters on them in the Act are ambiguous.”

According to Gurbani, there was no clarity on proprietary or novel products. In fact, the definition of this term has been a bone of contention for quite some time.

As for the trends the confectionery industry is currently witnessing, Gurbani said, “Apart from its regular offerings, the confectionery industry has moved to high-value products in the past few years.”

“From a market perspective, it has not yet found favour, so that is a huge challenge for all of us. But we hope that in the years to come, a number of new and innovative products will be launched,” he said.

“As the population's buying capacity increases, there will be a more ready acceptance for these high-value products,” Gurbani remarked.

He also stated that a number of non-confectionery industries have made forays into the confectionery space.

The confectionery industry is facing a number of challenges, and Gurbani not only identified these, but also mentioned the steps it is taking to overcome the same.

“Firstly, our margins aren't very high. But we are trying to increase them to an extent by upgrading the prices of the products,” he said.

Gurbani added, “Sugar is the main raw material used to make confectionery products. Its price has sky-rocketed in the last few years, and consequently, the confectionery industry has taken a hit.”

“Thirdly, the prices of packaging materials have increased,” he said, adding that this has had an adverse impact on the confectionery industry. “But it can be overcome. In fact, a number of new packaging materials are now available in the market. These are cost-effective and innovative.”

“Advertising and merchandising perhaps has to play a bigger role now than it has ever played in the past. That is because we are all witnessing a drastic slump in the per capita consumption,” Gurbani said.

“And lastly, children have always been (and will continue to be) the main target group for confectionery products. But the onus is on the industry to constantly launch new and innovative products to catch adult consumers' fancy as well,” he said.

Before signing off, he was quizzed about whether Gurbani Group has any immediate plans to enter new geographies, to which he categorically said, “No, at least at this point, we are not, but in future, we may do so.”

Food safety awareness programme held

PMUDHAMPUR, July 16: The Department of Food Safety, Udhampur organized a one day awareness programme on Food Safety and Standard Act 2006 in collaboration with All Food Traders Association, Udhampur here today at Goverdhan Palace.

The aim of the awareness programme was to educate the functionaries responsible for implementation of Food Safety and Standards Act about its salient features and laws to ensure sale of quality food articles in the district.

Speaking on the occasion, the Deputy Commissioner Food Safety, Jammu Lotika Khajuria stressed for the need of safe and hygienic food.

She said that a massive awareness programme has been launched to educate the general masses at different level about the food safety and preventive measures about various diseases due to our day to day eating habits.

She emphasized the need to change the mindset of people and to generate awareness about the safe food through coordinated efforts and active involvement of various associations of the district.

Khajuria appealed to all Food Business Operators of the district to get their business registered and Licensed before August 4, 2012 accordingly.

The interactive session was also held during the programme which was chaired by Deputy Commissioner, Food Safety and Assistant Controller Food Safety (HQ) during which the participants get replies to their queries.

Assistant Controller Food Safety (HQ), Jammu, Sanjeev Gupta, Designated Officer of Food Safety, Udhampur, Khamider Choudhary, Food Safety Officers of all the districts, President Retailer Federation Jammu, Yash Paul Gupta and other functionaries associated with the Food Safety in the district were present on the occasion.

Notices to state, central govts on PIL seeking ban on gutka

The Karnataka High Court today ordered issue of notices to state and central governments and others on a PIL seeking a direction to the Karnataka government to implement ban on gutka and other forms of tobacco.
A division bench headed by Chief Justice Vikramajit Sen ordered the issue of notices to the government of Karnataka, state Food and Safety Commissioner, Anti-Tobacco Cell, Union Ministry of Health and Family Welfare and the Food Safety and Standards Authority of India.
The PIL filed by Cancer Patients Aid Association referred to the regulations passed by the central government, namely the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011 (notified on August 1, 2011) which prohibits the addition of nicotine and tobacco in food products.
The petitioner stated that in 2004 the Supreme Court had clearly identified gutka and paan masala to be categorised as food products (in Godawat Pan Masala Products vs Union of India, AIR 2004 SC 4057).
States such as Madhya Pradesh, Kerala, Bihar and Himachal Pradesh have already enforced the ban on gutka and paan masala and in a few other states like Maharashtra, the ban has been approved by the government and a notification was pending, the PIL said.
Advocate Jayna Kothari from the Centre for Law and Policy Research, Bangalore, is representing the petitioner.
The court adjourned the matter to August 6.

Get registered or get jailed: Health dept to eateries

All eateries and hotels, including pushcarts engaged in selling food items across the state, have to register with the health department before August 4 to avoid penalty.
The registration is mandatory under the Food Safety and Standards Act 2006. If they fail to comply, they will face a six-month jail term besides a penalty that may be extended up to Rs5 lakh.
“We will initiate penal action against those who fail to register themselves or avail of a licence from us,’’ said Anjum Parveez, commissioner, health, family welfare and Ayush services.
According to Parveez, 7,500 hotels, eateries and others engaged in selling food have registered with the health department till June 30.
However, there is no awareness on registration among the people who sell food on the roadside. Many of them find it difficult to visit the health department office.
“I am not aware of the law. No one told me to register my name with the department of health,’’ said K Shanmugam, who maintains a small hotel at Ulsoor.
The owners of hotels and eateries have to come to the Public Health Institute on Seshadri Road to submit the application for registration or to avail of licence. “We are sincerely considering the option of utilising the services of BangaloreOne centres in the city, but a final decision is yet to be taken,’’ Parveez said.
The health department plans a soft launch of the service that enables the people engaged in hospitality business to register their names online. “We are in talks with the National Institute of Smart Government of Hyderabad to introduce the service on a pilot basis in Mysore and Tumkur districts. Based on its success, we will extend it to other districts,’’ he said.
The Food Safety and Standards Act, 2006, makes it compulsory for those who had got the licence earlier to apply for it again. Eateries or hotels whose turnover is less than Rs12 lakh need not apply, but they have to get registered nevertheless.
Licence is a must for those whose turnover is more than Rs12 lakh per year.

Shortage of staff
Though the health department has made registration of hotels and eateries across the state compulsory, there is acute shortage of food safety officers.
There are about 80 officers against the actual requirement of 258. Bangalore City requires 48 officers, but there are only five. The city needs four officers to monitor a food safety officer, but as of now there is only one.
“The shortage of staff is a cause of concern. The authorities have not taken measures to fill up vacancies for the last few years,’’ said a food safety officer.
However, Parveez is confident of overcoming this problem. “We have already discussed with the finance department to make arrangements for the recruitment of 175 food safety officers shortly,’’ he said.

Crackdown against tobacco sellers in Himachal Pradesh

SHIMLA: In a bid to curb rising cancer cases in Himachal Pradesh, the government had banned the sale of tobacco products from Friday onwards but despite ban shopkeepers are still selling the products like gutkha, khaini in their shops due to ineffective monitoring.

After finding no effect of ban orders, now excise and taxation department has decided to launch a drive from Monday onwards to destroy the tobacco products.

According to sources, from the state headquarter of department directions have been issued to all the districts to conduct raids at the shops to act against the erring officials.

"During raids stock of tobacco products would be checked and shopkeepers would have to show the original bills too," said a senior officials from excise and taxation department.

Officials said that despite ban if a shopkeeper sells the product then action under food safety and standards act of 2006. "Besides cancelling the registration and license of such shopkeepers, six months imprisonment and fine upto Rs 5 lakh too could be imposed," added the officials. Sources said that sale of tobacco products like including Khaini, Gutka,pan masala is more in the tourist towns and stockists have hidden their bulk supply and are now clandestinely distributing it to small retailers on demand.

In Shimla sale of such products is more in Mall road area where same is being sold despite ban. Widespread use of tobacco products has resulted into unprecedented rise in number of cancer patients in hill state. Himachal Pradesh had 16405 cancer patients in 2009 that increased to 19705 in 2010 while the number increased to 23241 by 2011-12.

Analysis of rising cases had shown that tobacco consumption was one of the main reasons for cancer.

According to sources apart from registering 2000 new cases each year, state is also witnessing around 200 deaths and this has been established in the study done by cancer hospital in Shimla. Sources said that 45% patients were suffering with mouth and throat cancer caused by excessive use of tobacco products.

Loss of energy

Energy drinks may no longer be able to call themselves that. V. Kumara Swamy on a proposed regulation that seeks to clarify that their kick comes essentially from caffeine

Energy drinks in India may soon have to drop the word “energy” and settle for a less glamorous descriptive such as “caffeinated beverage” or “caffeinated drink.” Not just that. If the Food Safety and Standards Authority of India (FSSAI) has its way, they may also be asked to carry a warning. The FSSAI has proposed that the words “Not recommended for children, pregnant or lactating women, persons sensitive to caffeine” be displayed in a bold font on every can of energy drinks. The FSSAI, a government body that lays down science-based standards for food, has asked the government to carry out the necessary changes in the Prevention of Food Adulteration (PFA) Act, 1954, to bring this into effect. Currently, there are no standards for energy drinks in India, apart from the fact that a maximum level of 145 ppm (parts per million) of caffeine is allowed in India in carbonated drinks such as a colas. According to an official of the FSSAI, some of the energy drinks the organisation tested contained as much as 250 to 320 ppm of caffeine. However, energy drinks manufacturers claim that a 250 ml can would contain the same level of caffeine as a mug of instant coffee. If the government goes ahead with the recommendations of the FSSAI, some of the energy drinks in India that are likely to be affected are Red Bull, XXX, Cloud 9 and Burn. Energy drink companies were not available for comment on the guidelines proposed. The FSSAI describes a caffeinated drink as any energy drink that is non-alcoholic, and claims to have the ability to provide heightened energy and alertness. Energy drinks such as Red Bull and others are non-alcoholic beverages that contain stimulants such as caffeine, taurine, guarana ginseng, carnitine and others. “Caffeine remains a major component of these drinks. The fact is they are not energy drinks and the kick comes from the caffeine. The proposed caffeinated drink on the label would state the obvious,” says Bejon Misra, consumer activist and a member of the FSSAI board. Globally, coffee is considered the most common source of caffeine. This is followed by tea, energy and carbonated drinks. According to the FSSAI, caffeine in large amounts, especially over extended periods of time, could lead to a condition known as “caffeinism” that could cause a “wide range of unpleasant physical and mental conditions, including nervousness, irritability, anxiety, tremulousness, muscle twitching, insomnia, headaches, respiratory alkalosis, and heart palpitations.” Although some studies have pointed to cardiovascular diseases as a result of excessive intake of caffeine, others have been rather inconclusive. “One thing is for sure: anything taken in huge quantities, including caffeine, is harmful. It is for us to warn the consumers, and that's what the latest guidelines propose,” says health counsellor and nutritionist Ishi Khosla. “Scientific studies from around the world have showed that caffeine could be harmful for children and lactating mothers. And we also need to warn consumers in general about its possible ill effects,” says Vasundhara Pramod Deodhar, Mumbai Grahak Panchayat and one of the members of the FSSAI. According to Deodhar, since energy drinks in India have been promoted as energy boosters and dietary supplements in some cases, it is imperative that consumers are clearly warned. The energy drinks market in India is estimated to be valued at around Rs 250 crore and is growing at a fast pace of about 20 per cent per annum. This makes proper regulations and labelling even more important, say experts. “Several countries have strict labelling standards and it’s time India had them too. We are merely pointing to the possible ill effects of caffeine through the label. Naturally, it is for the consumer to decide whether to have it or not,” says Deodhar. On the energy drink companies’ argument that a mug of coffee could contain as much caffeine as a can of energy drink, activists say that coffee is consumed in small quantities in India and it cannot be compared to energy drinks. “That’s not an argument at all. In India we have tea and coffee in small quantities and nobody claims that they are energy drinks like these companies do,” says Misra. Since many of the energy drinks are sold in night clubs and people often mix alcohol with them, the danger of side effects is even greater, according to experts. “This is a dangerous trend. People could end up consuming a lot of these drinks along with alcohol,” says Khosla. It was this concern that prompted the Maharashtra Food and Drug Administration (MFDA) to seize lakhs of crates of a particular energy drink earlier this year, accusing it of flouting the rules on caffeine. According to an official of the MFDA, the current law that governs carbonated drinks could be applied to energy drinks on limits of caffeine. However, energy drink makers dispute this and point to a Madras High Court order that clearly states that energy drinks do not come under the rules laid down for carbonated drinks. That is why, say activists, the government needs to implement the guidelines as fast as possible. “The industry has a simple rule. If possible it would like to keep the consumer in the dark. In such a situation, the onus is on the government to frame the rules to protect consumer interests,” says Misra.

Food inspections intensified ahead of Ramadan

 

DUBAI: The Food Control Department at Dubai Municipality (DM) is well geared up for Ramadan in order to preserve the health and safety of members of the community during the Holy Month. The civic body will carry out regular inspections throughout the month to make sure that food establishments meet the hygiene requirements for the transporting, storage, preparation and display of foodstuffs. During Ramadan, it is a common practice among the public to buy snacks sold on the streets. Consumption of fried foods in the month of Ramadan is more, and therefore the DM is focused on the quality of oil used in frying foods and making sure places of storage and preparation areas of foods are hygienic. The expected rise in temperature and humidity during the Ramadan will accelerate the damage to and deterioration of the food in the absence of complying with the rules by keeping each food item within the appropriate temperature range. The municipality on Sunday has issued a memo in this regard to all food outlets to ensure that food is prepared and displayed safely during the month. According to the order, the food outlets including eateries, bakery outlets, restaurants, cafeterias, catering service establishments and retail shops require a separate Municipality permit to display and sell snacks, sweets and other traditional food items. Khalid Mohammed Sharif, director of Food Control Department at DM, said, “All foods should be sold in closed display cases in a clean area, free of spills, dirt and pests. The snacks should be sold in clean packs. Open displays will not be permitted.” “Food handlers who sell snacks should maintain high standards of personal hygiene by wearing gloves and head covers. They should also have occupational health cards,” added Sharif. The municipality will make ensure that foods are cooked at appropriate temperatures, and after preparation they are preserved at temperatures of more than 65˚C for keeping them hot and less than 5˚C for keeping them cool. Not keeping food at temperatures in the range between 5˚C and 65˚C is highly risky and may lead to food decaying and incidence of food poisoning, warns Bobby Krishna, senior food safety officer at the municipality. “All snacks with stuffed meat, vegetables and eggs should be kept hot at 65˚C or above until sold. Certain snacks like pakoras and fries that are not stuffed can be kept for not more than two hours from the time of preparation,” he explained. “Proper temperatures help control the growth of pathogens (agents such as bacteria that can cause disease) in food. Food held out of temperature is considered a serious risk factor,” he added. “Open display of food leads to contamination and renders the food unsafe for human consumption. Bacteria, viruses and other pathogens can find its way into the food through contaminated environment, people and pests,” said Krishna. Sharif called upon the food establishments to apply before the Holy Month for special permission to display and sell food during Ramadan to ensure that they comply with the hygiene requirements for external display. He advised consumers not to buy food from outlets that do not follow the municipality rules. “If you find food displayed in the open, please report to us at 800-900.” Food outlets fined Meanwhile, inspectors in Ajman have fined hundreds of food related establishments for not meeting the requirements of food safety in the emirate in the first six months of this year, officials have told. Municipality inspectors made 17,243 inspections and fined 1,328 establishments that were in violation. The figures also showed that the municipality received a total of 1,052 complaints from the public on food outlets. The Municipality Food Control Laboratory also examined 4,485 samples of food items from 642 food outlets both licensed and those seeking a licence and found only 46 samples not fit for human consumption. There were no comparative figures given in previous years. Yahya Ibrahim Ahmed, director general of Ajman Municipality and Directorate of Planning, said they were tightening their food control inspections all over the emirate to ensure that residents’ lives were not at risk of food poisoning. “We are adding about 12 new devices in the central food laboratory, including devices that would examine samples of milk and juices not present in the laboratory before,” he said. Eng. Khalid Moeen Al Hosani, director general of Public Health and Environment Department at the Municipality, said inspections were to be intensified as part of the municipality’s preparations for the Holy Month of Ramadan. “We have made all the arrangements to ensure that inspectors reach every corner of the emirate and ensure that the food in the market does not affect the health of our fasting residents,” he said. Meanwhile, in a pre-Ramadan special inspection drive on high-risk food outlets in Madinat Zayed in the Western Region, Abu Dhabi Food Control Authority (ADFCA) inspectors issued 19 warnings and destroyed 16 kilogrammes of food items. No violations were charged because of considerable improvement in adherence to food safety standards in general in the city. Targeting a total of 34 food outlets in the city which included restaurants, cafeterias, bakeries and confectioneries, meat and fish shops and the central market, the three teams of inspectors also tried to raise the level of food safety awareness among workers in the outlets. Mohamed Jalal Al Reyaysa, director of Communication and Community Service at ADFCA, said the authority was spreading its wings far and wide in order to ensure a food-safe Ramadan for all citizens, residents and visitors. “In view of the Ramadan rush in food outlets, we are now conducting rigorous inspections at all food establishments, especially the high-risk ones so that the Holy Month passes off without any untoward incidents caused by unsafe foods. We call upon the public to bring to our notice any food safety violations they come across,” he added.