Feb 6, 2015
Bird Flu Scare Brings Out The Poor Quality Of Poultry
Bird Flu Scare Brings out Poor Quality of Poultry
According to World Health Organization (WHO) most bird flu viruses do not infect people except the A (H5N1) and A (H7N9) viruses. Though some new virus have been discovered yet the most common virus that infects human being either from dead or alive poultry is the A (H5N1) and A (H7N9) so controlling the disease in birds is important. However, people need to understand that the disease mostly spreads from poultry to poultry. The virus can infect only those people who are in direct contact with the infected birds. The disease rarely spreads from one person to another. Most cases of bird flu in humans are a result of direct contact with the infected birds or surfaces that are contaminated with secretions or excretion from infected birds.
Bird flu has been reported from all over the world particularly from China (Hong Kong), Japan, Britain, USA, Egypt, Germany, Italy and Libya. Japan and Hong Kong have culled lakhs of birds. China and India have both banned the import of poultry from the USA. In India Kerala culled 3lakh ducks followed by Chandigarh where the ducks in the Sukhna Lake were found to be infected with the A (H5N1) virus strain. While Tamil Nadu stopped the inflow of poultry from Kerala Uttar Pradesh stopped inflow of poultry from other states.
Since Chandigarh is close to Simla, the death of 300 chickens the fear of the spread of bird flu gripped them even though later the birds tested negative for bird flu. However, the bird deaths brought to light how Health, Food Safety Standard (FSS) Regulatory Authority, municipal bodies and Animal Husbandry Department are playing with consumers’ health.
Since Himachal has put chicken and meat on the essential commodities list, it falls on the Food Safety Authority to ensure quality supply of these items but consumers say that their health is being endangered as there is no mandatory testing and checking as required under the Food Safety and Standards (FSS) Act, 2006. Private suppliers have a free hand as they are not checked by authorities and so they supply cheap and poor quality chicken to make quick money. They are also breaking all health and safety norms as they
- Get certificates from unauthorized veterinarian doctors
- Transport meat in pick-up vans, packed in unhealthy gunny bags instead of chilled vans
- Do not cull birds imported from Haryana and Punjab even for three bacterial infections, and use chemical sprays to de-feather the birds
Since chicken supplied from Municipal slaughterhouses is 15% to 20% higher, the shopkeepers also do not care and mix both good and bad quality chicken for selling to consumers. In Himachal the Directorate of Health Safety and Regulation is responsible for implementing the Prevention of Food Adulteration Act, 1954, and Rules 1955 and Food Safety Standard Act, 2006.
Food Safety officials say that it is the responsibility of the district administration to check all slaughter houses including the MC ones. This case may be related to Simla only but the story can be true for most of India as the condition of slaughterhouses and irregularities is a common factor in many other states in India.
According to health experts, lack of information and knowledge about the virus is adding to the scare. Though duck consumption dropped in Kerala there is no need to panic as Kerala has taken all steps to curb the spread of virus. The samples from Himachal were not found to be infected.
Poultry in Chandigarh is also unaffected and is safe for consumption. The government has taken all possible precautionary measures to check any spread of virus in birds and all is under control say officials.
Health organizations like the WHO, FDA and AIIMS in India support the evidence that bird flu cannot be spread by cooking food. However, those food business operators, who serve cooked poultry in their restaurants and catering businesses, must ensure that meat is not left partially cooked or served raw. Experts say, poultry should be cooked for at least half an hour at 70°C so it is safe for consumption.
Food Safety & Standards Regulations mentions; Paultry should be cooked thoroughly (core temperature 75° C for at least 15 seconds or an effective time/temperature control e.g. 65°C for 10 minutes, 70°C for 2 minutes).
Here are some tips given by Centers for Disease Control and Prevention that FBOs can follow in order to ensure they are serving the consumer disease free meat and eggs. Ensure that your employees are following these precautions.
- Wash hands for 20 seconds with soap and warm water after handling raw poultry and eggs
- Clean cutting boards and other utensils thoroughly with soap and hot water so that poultry does not contaminate other foods
- Use cooking thermometer to make sure poultry is being cooked at 75°C s consumers are likely to prefer that poultry is cooked at a higher temperature. Eggs should be cooked till the whites and yolks are both firm
Drive to prevent swine flue begins in Imphal
MU NEWS/IMPHAL, Feb 05 :
Officials of the Food Safety and Standards Wing of Imphal West district today cracked down meat selling non-licensed vendors in and around Imphal town. The team also collects the sample of the meat from the vendors and asked to close down till a license of food safety is issued against them.
The team led by Food Safety officer designates Chief Medical Officer(CMO) of Imphal West district Dr S Bimolakumari and Sub Divisional Police Office (SDPO) Imphal West A Ghnashyam along with other officials of the Food Safety and Standards Wing.
They visited the vendors of Nagamapal, Singjamei Chingamakha, Keishamthong and others place in the district.
Speaking to the media on the sideline of the day’s drive, CMO Dr Bimolakumari said that the drive was conducted under the Food Safety Standards Act, 2006 , Rules and Regulations 2011.
The wing had received the complaint from the general public that the unhygienic meat are sold in some meat vendors. She also said the department has kept alert on the prevention of spreading of swine flu. She asked to the vendors to register properly under the Act to the department.
கோவில்பட்டியில் டெங்கு தடுப்பு நடவடிக்கை ஓட்டல்கள், பார்களில் சுகாதார துறையினர் அதிரடி சோதனை சுகாதார குறைபாடு நிறுவனங்களுக்கு 24 மணி நேரம் கெடு
கோவில்பட்டியில் டெங்கு காய்ச்சல் வராமல் தடுக்கும் வகையில் ஓட்டல்கள், லாட்ஜ்கள் மற்றும் டாஸ்மாக் மதுபான பார்கள், எண்ணெய் நிறுவனங்கள், விடுதிகளில் உணவு பாதுகாப்பு அதிகாரிகள் அதிரடி ஆய்வு மேற்கொண்டனர். சுகாதாரமற்ற நிலையில் செயல்படும் நிறுவனங்கள் 24 மணி நேரத்திற்குள் சுகாதாரத்தை கடைப்பிடிக்காவிட்டால் சீல் வைக்கப்படும் என மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் டாக்டர் ஜெகதீஷ் சந்திரபோஸ் எச்சரிக்கை விடுத்தார்.
தூத்துக்குடி மாவட்டத்தில் டெங்கு காய்ச்சலை தடுக்கும் வகையில் பல்வேறு முன்னெச்சரிக்கை நடவடிக்கைகள் மேற்கொள்ளப்பட்டு வருகிறது. இதன் ஒரு பகுதியாக கலெக்டர் ரவிக்குமார் உத்தரவின் பேரில் மாவட்ட உணவு பாதுகாப்பு துறை நியமன அலுவலர் டாக்டர் ஜெகதீஷ் சந்திரபோஸ், கோவில்பட்டி நகராட்சி கமிஷனர் (பொறுப்பு) முத்து ஆகியோர் தலைமையில் கோவில்பட்டி நகரில் மெயின்ரோடு பகுதியில் உள்ள ஓட்டல்கள், லாட்ஜ்கள், டாஸ்மாக் பார்கள், டீக்கடைகள், பெட்டிக் கடைகள், கல்லூரி விடுதிகள், எண்ணெய் நிறுவனங்களில் உணவு பாதுகாப்பு அலுவலர்கள் மாரிச்சாமி, பொன்ராஜ், முத்துகுமார், சுகாதார ஆய்வாளர்கள் முருகன், வள்ளிராஜ், காஜாமுகைதீன், சீனிராஜ் மற்றும் துப்புரவு பணியாளர்கள் அதிரடி ஆய்வு மேற்கொண்டனர்.
இந்த ஆய்வின்போது மதுபான பார்களில் மூட்டை மூட்டையாக குவித்து வைக்கப்பட்டிருந்த காலி மது பாட்டில்கள், பிளாஸ்டிக் கப்புகளை அப்புறப்படுத்தினர். மேலும் ஓட்டல்களில் உள்ள சமையலறைகள் சுகாதாரமாக உள்ளதா என ஆய்வு மேற்கொண்டனர். ஒரு ஓட்டலில் உள்ள குளிர்சாதன பெட்டிக்குள் சிவப்பு கலர் சாயம் பூசப்பட்ட 15 கிலோ சிக்கனை பறிமுதல் செய்தனர்.
மேலும் ஓட்டல்களில் உள்ள கழிவுகளை பிளாஸ்டிக் பேரல்களில் மூடாமல் போட்டு வைத்திருப்பதை கண்ட மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் டாக்டர் ஜெகதீஷ் சந்திரபோஸ், பேரல்களின் மேற் பகுதியில் மூடி போட வேண்டும் என உத்தரவிட்டார்.
இது குறித்து மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் டாக்டர் ஜெகதீஷ் சந்திரபோஸ் கூறுகையில், �கோவில்பட்டி நகராட்சி பகுதியில் உணவகங்கள், பார்கள், எண்ணெய் நிறுவனங்கள், பெட்டி மற்றும் டீக்கடைகள், கல்லூரி விடுதிகள், டயர் கம்பெனிகள் உள்ளிட்ட 18 நிறுவனங்களில் டெங்கு காய்ச்சல் வராமல் தடுக்கும் வகையில் தேவையற்ற பொருட்கள் நகராட்சி துப்புரவு தொழிலாளர்கள் மூலம் அப்புறப்படுத்தப்பட்டது. இதில் சுகாதாரமற்ற நிலையில் செயல்படும் 5 நிறுவனங்களில் நோட்டீஸ் ஒட்டப்பட்டது.
இந்த நிறுவனங்கள் 24 மணி நேரத்திற்குள் குறைகளை சரிசெய்யா விடில் சீல் வைக்கப்படும்� என்றார்.
கோவில்பட்டியில் உள்ள ஒரு ஓட்டலில் உணவு பாதுகாப்பு அதிகாரிகள் சோதனை நடத்தினர்.
U.S. FDA Commissioner Margaret Hamburg to step down
WASHINGTON (Reuters) - Dr. Margaret Hamburg, who as commissioner of the U.S. Food and Drug Administration (FDA) for almost six years has overseen public health initiatives ranging from tobacco control and food safety to personalized medicine and drug approvals, is stepping down, the agency said on Thursday.
Hamburg, one of the longest-serving FDA commissioners in the modern era, told Reuters in an interview that her decision was prompted by the heavy demands of the job and the sheer length of time she has held the position.
"This is a very challenging job full of opportunities to make a huge and enduring difference," she said, "but it is 24/7 and there are really really difficult decisions to make."
The 59-year-old, nominated by President Barack Obama and confirmed by the U.S. Senate in May 2009, was last year named the world's 51st most powerful woman by Forbes magazine.
Hamburg's resignation comes at a crucial time for the FDA as Congress pushes initiatives to speed new drug development, and food safety advocates, backed by Obama, back the creation of a separate agency combining the food safety functions of the FDA and the U.S. Department of Agriculture.
Under Hamburg, the agency introduced multiple measures to speed new products to the market. In 2014, the FDA approved 51 new therapies, the most in almost 20 years. In a blog post on Wednesday, Hamburg called the achievement "a testament ... to FDA's innovative approaches to help expedite development and review of medical products that target unmet medical needs."
A spokesman for the White House, Josh Earnest, told reporters at a briefing that Obama's nomination to replace Hamburg would have impeccable scientific credentials and merit bipartisan support. The nominee must be confirmed by the Republican-controlled Senate.
Late last month, the agency named Dr. Robert Califf, a prominent cardiologist and researcher from Duke University, to oversee its drug, medical device and tobacco policy. Califf is viewed by many as a potential successor to Hamburg, whose resignation takes effect in March.
Dr. Stephen Ostroff, the FDA's chief scientist, will fill Hamburg's position until a new commissioner is named.
CAREER IN PUBLIC HEALTH
A long-time public health official with extensive experience fighting AIDS and tuberculosis, Hamburg, who graduated from Harvard Medical School, previously served at the National Institutes of Health before becoming New York City's health commissioner. That public health focus endeared her to patient advocates.
"Commissioner Hamburg, from day one, has been committed to being a champion for patients," said Ellen Sigal, founder and chair of Friends of Cancer Research. "She has fostered the growth of science and innovation across the agency and really changed how FDA and industry collaborate."
Under Hamburg, the FDA, which oversees products representing more than 20 cents of every dollar spent by U.S. consumers, has proposed measures to improve nutrition by limiting dangerous trans-fats in food and requiring restaurants to post calorie counts on menus. It also has beefed up inspections of food and drugs from overseas.
"She really had an active and visible role on the global stage not only from a medical products perspective but from a food safety perspective," said Erica Jefferson, former acting assistant commissioner for media affairs.
During her tenure the FDA has confronted major public health issues, including the rise of antibiotic-resistant bacteria, the abuse of opioid painkillers, the emergence of electronic cigarettes and the outbreak of Ebola and other infectious diseases.
Her ride has not always been smooth. She faced hostile questioning by Republicans in Congress following a fungal meningitis outbreak in 2012 that killed dozens of people and sickened hundreds more.
In 2011, then Health and Human Services Secretary Kathleen Sebelius overruled the FDA's decision to allow an emergency contraceptive known as Plan B to be sold over the counter to young teenagers. Hamburg insisted Plan B was safe for use and it was approved two years later.
Hamburg, whose mother was the first African-American woman to earn a degree from Yale University School of Medicine, was never a crusading commissioner in the way of one of her predecessors, Dr. David Kessler, who fought to bring tobacco under FDA regulation. The FDA eventually gained authority over tobacco in 2009.
Hamburg's tenure has disappointed some drug watchdogs, who say the FDA has too often succumbed to industry pressure.
"Throughout Hamburg's tenure, the FDA has grown even more cozy with the industries that it regulates," Public Citizen said in a statement.
Yet it was Hamburg who, in 2011, revoked approval for Roche Holding AG's drug Avastin as a treatment for metastatic breast cancer after the company failed to prove that the benefits outweighed the risks. The drug remains on the market for certain types of colon, lung, kidney and brain cancer.
And she began a crackdown on poor-quality generic drugs and drug ingredients from India, China and elsewhere.
FSDA TN seizes 58 bottles of popular powdered health drink, soft drinks
As part of a food safety campaign, Food Safety and Drug Administration (FSDA), Tamil Nadu, conducted several raids and patrols in Coimbatore and Namakkal districts of the state recently, seizing food products past their best before dates, sold in both retail and wholesale shops, and warning outlets maintaining poor hygiene. Most of the confiscated items were beverages, which included powdered health drinks and soft drinks.
While 58 canned bottles of a popular powdered health drink, well past their best before dates, were confiscated from Coimbatore, FSDA raided and seized soft drinks from Namakkal district. During the campaign, some bakery items past their expiry dates were also found.
The FSDA explained it as a continuous process that started after receiving complaints and conducting investigations. According to FSDA, there is a tendency to sell food items past their best before dates at a discount to minimise losses. But under the regulations of FSSAI, selling of any food products past their best before dates can invite fine or punishment.
Hygiene was another problem reported by designated officers from the field. They alerted food business operators, especially, bakeries, to ensure necessary hygiene in the premises.
Kumar Jayant, commissioner of food safety, Tamil Nadu, said, “FSDA of Tamil Nadu is conducting raids and patrols in different parts of the state to check food safety, as part of a continuous process started after consumer complaints and departmental investigations. Every district designated officer is directed to conduct immediate and secret raids, according to the investigation reports and complaints received in each district.”
K Tamil Selvan, FSDA district designated officer, Namakkal, said, “Our team is conducting continuous patrol and raids in different parts of the city as per complaints and investigations. We alerted bakery business operators about the hygiene and products sold from their shops to avoid adulteration and selling expired food products.
Only 40 per cent of food business operators obtain licence
A day after the deadline for obtaining licence and registration certificate by Food Business Operators (FBOs) was extended till next year, only 40 per cent of the FBOs have completed the procedure in the district
As per the Food Safety and Standards (Licencing and Registration of Food Business) Regulations, 2011, it is mandatory that traders whose annual turnover is less than Rs. 12 lakh need to obtain registration certificate from the District Designated Food Safety Officer by enclosing a challan for Rs. 100 along with the application. Traders whose annual turnover is more than Rs. 12 lakh has to obtain licence by paying Rs. 2,000 or Rs. 5,000, depending upon the productivity.
There are about 28,000 food business operators in the district. But so far, after the online system was introduced in July 2013, only 1,790 have obtained licence while 9,565 have received registration certificates.
Operators include all food manufacturers, hotels, restaurants, food transporters, wholesalers, distributors and food processing units.
After the Act was implemented from August 5, 2011, operators were asked to complete the procedure within a year.
But they were given three extensions with final deadline given till February 4, 2015.
But operators are reluctant to go for licence or registration as they fear of inspections by Food Safety officers.
Adulteration in food items, use of banned chemicals and violation of the act by many operators continues in the district and hence operators are avoiding the procedure.
Banned tobacco products seized
Food safety officers displaying banned tobacco items which were seized in Udhagamandalam on Thursday.
With complaints relating to the availability of banned tobacco products in various parts of the district mounting, officials of the Food Safety Department cracked down on a wholesale outlet inside the municipal market here on Thursday.
They found banned tobacco products worth Rs. 45,000 in the shop.
Stating that they were seized and destroyed, Food Safety Officer D.Sivakumar told The Hindu that the raid followed a tip-off. Pointing out that it was one of the biggest seizures, he said that without the cooperation of people, the ban could not be enforced effectively.
People should come forward to expose violators.
He added that surprise checks would be carried out frequently.
Unit producing packaged drinking water sealed
Stern action:Food safety officials examine an illegal mineral water making plant in Erode on Thursday.
The plant was operating during night hours
Officials of the Bureau of Indian Standards (BIS) sealed a water plant located at Lakshmi Narayanan Nagar in the city limits on Thursday.
The owner had reportedly ran away after learning about the inspections being conducted a team of BIS officials from Coimbatore.
The BIS team recommended the Food Safety Department to initiate appropriate action since the plant was functioning without ISI certification.
According to a senior official of Food Safety and Drug Administration, the plant was functioning unauthorised after its failure to secure an ISI certification. The unit had been operating during night hours, the official said. The plant was one among the seven units that were ordered to close down during an inspection last year. The other units had revived production after securing the ISI certification, officials said.
Meat stalls inspected
Imphal, February 05 2015: A joint team of Food Safety Officers of the State Govt conducted a drive against illegal meat shops today at different places of the State.
Besides seizing the meat put up for sale, the team also ordered closing down of many illegal meat and fish shops during the drive today.
The drive was conducted under the supervision of Designated Officer (Food Safety)/CMO and Food Safety Officer (Food Safety and Standard Wing) Imphal West.
The team began the drive at roadside meat (pork) shops located at Keishamthong Kabui village.
All the owners of the 11 shops there were found running the business without registration or possessing requisite license under Food Safety and Standards Act, 2006 .
All the shops were ordered to close down until they possess valid license.
The shop owners were also told to get the meats tested at relevant laboratory.
Designated Officer (Food Safety)/CMO Imphal West, S Bimolakumari Devi said that all food businesses are responsible for the safety of food and licensing and registration is mandatory under the FSSA.
Food (meat and fish) must be safe and it must not be injurious to health or unfit for human consumption.
Proper hygiene should be maintained by the shop owners, she said.
She also said that obtaining a valid license and getting registration with the competent authority is mandatory for any person or Food Business Operator (FBO) who wishes to start food business.
Th Sunilkumar, FSO Churachandpur said that any person committing offence of storing, selling, distributing or importing of unsafe food is liable for imprisonment upto 6 months and a fine upto Rs 1 lakh.
The drive was also conducted at Chingamakhong, Nagamapal Kangjabi Leirak Machin, Kakhulong.
All the dressed meats, fishes and eggs including those imported from Moreh side were seized by the team.
The drive was also joined by FSOs, SP (Imphal West).
Similar drive would be carried on.
It may be mentioned that FSSA 2006 (34 of 2006), Rules and Regulations, 2011 came into force with effect from August 5, 2011.The Act extends to the whole of India.
The Act is mandated to lay 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.
Licensing and registration of FBOs is mandatory under the Act.
Carrying out food business without registration and license is liable to attract punishment and prosecution including imprisonment and fine under the FSSA 2006 .
ஜவ்வரிசி ஆலைகளுக்கு மறைமுகமாக திராவகம் விற்கும் கடைகள் மீது நடவடிக்கை எடுக்க வேண்டும் போலீஸ் கமிஷனர் அலுவலகத்தில் உணவு பாதுகாப்பு அதிகாரி புகார்
சேலம், பிப்.6-
ஜவ்வரிசி ஆலைகளுக்கு மறைமுகமாக திராவகம் உள்ளிட்ட ரசாயன பொருட்களை விற்கும் கடைகள் மீது நடவடிக்கை எடுக்கக் கோரி போலீஸ் கமிஷனர் அலுவலகத்தில் உணவு பாதுகாப்பு அதிகாரி புகார் தெரிவித்துள்ளனர்.
கலப்படம்
சேலம் மாவட்டத்தில் உள்ள ஜவ்வரிசி ஆலைகளில், ஜவ்வரிசி வெண்மை நிறத்திற்காக ரசாயன பொருட்கள் கலப்பதாக புகார் கூறப்பட்டது. இதைத்தொடர்ந்து உணவு பாதுகாப்பு அதிகாரிகள் ஜவ்வரிசி ஆலைகளில் சோதனை நடத்தினர். அப்போது, கலப்படம் செய்த ஜவ்வரிசி ஆலைகளுக்கு அதிகாரிகள் ‘சீல்‘ வைத்து நடவடிக்கை எடுத்தனர்.
இதை கண்டித்து ஜவ்வரிசி வியாபாரிகள் ஏலம் எடுப்பதை புறக்கணித்தனர். இதனால் லட்சக்கணக்கில் ஜவ்வரிசி தேக்கம் அடைந்தது. இதைத்தொடர்ந்து அதிகாரிகள் நடத்திய பேச்சுவார்த்தையில் உடன்பாடு ஏற்பட்டதை அடுத்து மீண்டும் ஏலத்தில் வியாபாரிகள் கலந்து கொண்டனர்.
திராவக கடைகள்
இந்த நிலையில், வட மாநிலங்களில் ஜவ்வரிசி சீசன் தொடங்கி உள்ளதால் தற்போது மீண்டும் ஆலைகளில் ரசாயனம் கலப்பதாக புகார் எழுந்துள்ளது. சேலத்தில் 32 கடைகள் உரிமத்துடன் ரசாயன பொருட்கள் விற்பனை செய்து வருகின்றன. இவர்கள் யாருக்கு எல்லாம் ரசாயன பொருட்கள் வழங்கி உள்ளார்கள் என்பதை எழுதி வைக்க வேண்டும் என்ற விதிமுறைகள் உள்ளது.
ஆனால் சிலர் விதிமுறைகளை மீறி ஜவ்வரிசி ஆலைகளுக்கு மறைமுகமாக திராவகம் உள்ளிட்ட ரசாயன பொருட்களை விநியோகம் செய்வதாக உணவு பாதுகாப்பு அதிகாரிகளுக்கு ரகசிய தகவல் கிடைத்தது. இதைத்தொடர்ந்து உணவு பாதுகாப்பு அதிகாரி மறைமுகமாக ஆலைகளுக்கு திராவகம் விற்கும் கடைகள் மீது நடவடிக்கை எடுக்கக் கோரி போலீஸ் கமிஷனர் அலுவலகத்தில் புகார் கொடுத்துள்ளார். அதன்பேரில் போலீசார் விசாரணை நடத்தி வருகின்றனர்.
Food safety hit: Govt extends regn deadline again
Chennai:
Despite protests from consumer activists, the Food Safety and Standards Authority of India (FSSAI) has extended the deadline for food outlets to enroll with the food safety department till August 4, 2015.The earlier extended deadline expired on Wednesday .
The Food Safety and Standards Act, 2006 has set new licensing and registration norms for food businesses -hotels, restaurants, canteens, hostels, roadside eateries, dairy shops, tea shops, meat shops, juice shops and vegetable and fruits vendors.
The latest extension is the fifth since the implementation of the act on August 5, 2011. Bimal K Dubey , director (enforcement) said they have received several representations from food operators to extend the deadline for obtaining the license and registration by another year. “But we have decided to extend the deadline by six months, up to August 4, to ensure more food businesses to renew or convert existing licences or registrations.“
As per the act, a licence is compulsory for any food business with an annual turnover of more than `12 lakh. Those with a lower turnover must register with the state food safety de partment.
While traders welcomed the extension of the deadline, consumer activists said the extension could not be justified. T Sadagopan, a consumer activist said FSSAI is diluting the importance of the act. “The lethargic attitude of government has resulted in poor enforcement.The enrollment of food operators will remain low if there is no enforcement by authorities.“
Tamil Nadu Hotels Association Secretary R Srinivasan said only 20% of the food operators in the state have been enrolled under the Act. “We have been asking the government to amend the existing act in consultation with food operators.Many provisions in the act are not suitable for Indian conditions.“
Statistics show less than 10,000 of the 50,000 restaurants in the city have enrolled with food safety department. A food safety official admitted that numerous extensions have dampened the spirit of the act.
CCI hails extension for obtaining registration / renewal of licenses
Jammu, Feb 5 : Chamber of Commerce & Industry (CCI) Jammu welcomed the decision taken by the Union Government to extend the date for obtaining registration / renewal of Licenses by the businessmen dealing in Food items under Food Safety and Standards Act upto4-08-2015. In meeting held today at Chamber House under the Presidentship of Rakesh Gupta, wherein the Chamber team said that all has happened with the Joint efforts made by CCI Jammu and CAIT, New Delhi. Chamber further appreciated the efforts made by Confederation of All India Traders (CAIT) especially by Parveen Khandelwal, with whose efforts the date has been further extended. Chamber feels that the extension of dates for obtaining Registration/ renewal of licenses under F.S.S.A is not a permanent solution, but at the same time we are hopeful that during the extended period, we shall succeed in getting the required amendments suggested by CCI Jammu and CAIT,
New Delhi incorporated in the said act to make the act universally acceptable by all sections of the society. The office bearers present in the meeting include Sham Lal Langer, Sr. Vice President, Deepak Aggarwal, Jr. Vice President, Arun Gupta, Secretary General, Rahul Mahajan, Secretary and Ashu Gupta, Treasurer.
Feb 5, 2015
DRIVE AGAINST NON LICENSED VENDORS SOURCE
Food safety department today seized food items sold at non licensed vendors without abiding the rules and regulations laid down by Food Safety and Standards Wing, Imphal West.A team led by S. Bimolakumari Devi, Designated Officer (Food Safety)/CMO, Imphal West and SDPO, Imphal West, A. Ghanashyam Sharma conducted a food safety drive today at Keishamthong, Chingamakha, Nagamapal Lai Ishig Chaibi and Kangjabi Leirak. Unregistered vendors and Butcher shops which are found violating the norms of food safety regulation were closed down and samples of the food items were being seized for further investigation.
While addressing reporters, CMO, Bimola Kumari Devi said that the drive was conducted for market inspection under the Food safety standards Act, 2006, Rules and Regulations, 2011 after reports of unhygienic and unregulated items including meat products being sold in the market reached them. The department started taking greater precaution after increasing reports of swine flu infections started pouring in from various parts of the country.
She further said that the vendors are being asked to present themselves at the department to get them registered and also they may be made to realise about the food safety procedures and legal compliances required.
Centre plans life term for milk adulteration
Milk adulteration is acute in Delhi and Uttar Pradesh.
In a significant statement with wide implications, the Centre on Wednesday told the Supreme Court that it has formed a highlevel committee to consider if to make the offence of milk adulteration punishable by life imprisonment. It has agreed to the view of the court that the present penalty of six months in jails "was hardly a deterrent" for the menace which was most acute in Delhi and Uttar Pradesh.
An affidavit in the court by Rakesh Nayal, a senior official in the Union health ministry said the panel, headed by R.K. Jain, secretary of the National Disaster Management Authority, and representatives from Food Safety and Standard Authority of India will take a decision within 45 days.
The court had on December 12, 2014 taken serious exception to Centre's refusal to amend the law to make the offence punishable with life term. "What are you doing about it? In March we had given an ultimatum to the Centre to inform us if you are amending the law and we are now in December," the Bench said when Anurag Tomar, the lawyer for the petitioner in the PIL, pointed out the delay.
"After perusing the reports submitted by various states, prima-facie we are of the opinion that milk is being laced with white paint, caustic soda, detergent, shampoo, urea, starch and blotting paper and the practice is going unabated. The Centre must come out with necessary amendment to the Act with all seriousness to curb adulteration. We hope the government will take appropriate decision during the winter session of Parliament," the court had said.
The Bench had earlier said it would be foolish to go lightly on adulterators just because no grievous illness or death has been reported immediately after someone drinks milk laced with such poisonous substances. "The poisoning in the body is gradual and once it happens people think they are afflicted with cancer and nobody blames milk. Are you waiting for them to add cyanide in milk? Only then instant death will be caused for you to take action," the court had said.
The Bench suggested an amendment to the law after the Uttar Pradesh government said they faced a hurdle in prosecuting adulterators under the IPC and seeking their life imprisonment after the Allahabad High Court ruled in 2010 that the IPC cannot be invoked when the FSSA should prevail.
காலாவதி உணவுப்பொருட்கள் விற்பனை அமோகம் நடவடிக்கைக்கு எதிர்பார்ப்பு
பந்தலூர், பிப். 5:
பந்தலூர் பகுதிகளில் உணவு பாது காப்பு துறை அதிகாரிகள் உரிய ஆய்வு நடத்தாததால் காலாவதி உணவுப்பொருட்கள் விற்பனை அதிகரித்துள்ளது.
பந்தலூர். தேவாலா. கொளப்பள்ளி. உப்பட்டி. பிதர்காடு. நெலாக்கோட் டை. அய்யன்கொல்லி. எரு மாடு. சேரம்பாடி. உள் ளிட்ட பல்வேறு பகுதிகளில் நூற்றுக்கணக்கான மளிகை கடைகள்.
பேக்கரிகள், ஓட்டல்கள் செயல்படுகின்றன. இவற்றில் பெரும்பாலான உணவுப்பொருட்கள் உரிய தயா ரிப்பு தேதி. காலாவதி தேதி குறிப்பிடாமல் விற்பனை செய்யப்படுகிறது. பல்வேறு கிராம பகுதிகளில் விற் பனை செய்யப்படும் உணவுப்பொருட்கள் காலாவதியானவையாக உள்ளன என்று புகார் எழுந்துள்ளது.
பள்ளி, கல்லூரி மாணவர்களில் பலர் பேக்கரிகளில் விற்பனை செய்யும் உணவுப்பொருட்கள். குளிர் பாணங்கள். பழரசங்கள் உள்ளிட்டவற்றை அதிகம் வாங்கி உண்கின்றனர். இதனால் மாணவர்களை பல்வேறு நோய்கள் தாக்கும் அபாயம் உள்ளது.
ஓட்டல்கள் மற்றும் பேக்கரிகளில் பதிவு செய்யப்படாத நிறுவனங்கள் தயாரித்த உணவு பொருட் களை, எந்த வித விபரங்களும் இன்றி விற்பனை செய்கின்றனர்.சில நிறுவனங்கள் முன்தேதியிட்டு உணவுப்பொருட்களை விற்பனை செய்கின்றன இவைபெரும் பாலும் காலாவதியான உணவுப்பொருட்களாகவே உள்ளன.
இதனை பயன்படுத்துவோர் பல் வேறு பாதிப்புகளுக்கு ஆளாகி வருகின்றனர். இதுகுறித்து மாவட்ட நிர்வாகம் மற்றும் உணவு பாதுகாப்பு துறையினரிடம் பலமுறை புகார் தெரிவித்தும் எந்த நடவடிக்கையும் எடுக்கவில்லை என பொதுமக்கள் குற்றம்சாட்டுகின்றனர்.
எனவே மாவட்ட நிர்வாகமும், உணவுப் பாதுகாப்பு துறையும் இதுபோன்ற காலாவதியான உணவு பொருட்கள் விற்பனையை தடுக்க உரிய நடவடிக்கை யை தாமதமின்றி எடுக்க வேண்டும் என்று அனைத்து தரப்பினரும் எதிர்பார்க்கின்றனர்.
காலாவதி குளிர்பானங்கள் சூலூரில் பறிமுதல்
சூலூர், பிப். 5:
சூலூர் திருச்சி ரோடு ஆர்.வி.எஸ். கல்லூரி அருகே உள்ள ஒரு பேக்கரியில் உணவு பாதுகாப்பு அலுவலர்கள் சக்திவேல், அருள்ராஜ், குமரகுருபரன் ஆகியோர் சோதனை நடத்தினர். பேக்கரியில் விற்பனைக்கு வைக்கப்பட்டுள்ள உணவு பொருட்கள் தரமானதாக உள்ளதா என்று ஆய்வு செய்தனர். இதில், அங்கு விற்பனைக்கு வைக்கப்பட்ட குளிர்பானங்கள் காலாவதி தேதி முடிந்தும் விற்பனைக்கு வைக்கப்பட்டிருந்தது கண்டுபிடிக்கப்பட்டது. இதையடுத்து, கடந்த டிசம்பர் மாதத்துடன் காலாவதி ஆகியிருந்த 1 லிட்டர் கொள்ளவு கொண்ட 96 குளிர்பான கேன்கள் பறிமுதல் செய்யப்பட்டது.
Food licensing & registration deadline extended; New date Aug. 4, 2015
The Food Safety and Standards Authority of India (FSSAI) has extended the deadline-February 4, 2015-for obtaining licence and securing registration by food business operators (FBOs) under the Food Safety and Standards (Licensing and Registration of Food Business) Regulations, 2011,by six months. The new deadline would be August 4, 2015.
The latest extension is the fifth since the implementation of Food Safety and Standards Act, 2006, in the country on August 5, 2011. Interestingly, most industry associations such as CAIT (Confederation of All India Traders) and AIFPA (All India Food Processors Association) were confident of getting an extension looking at the rate of licensing and registration completed so far in the country, which stood at six per cent.
Speaking to FnB News, H G Koshia, food safety commissioner, Food and Drugs Control Administration (FDCA), Gujarat, said, “Extension of licensing and registration for FBOs is a Centre subject and state has to just comply with the order of FSSAI.”
He added, “I think the six months extension has been given to FBOs due to heavy demand and pressure from industries to extend the deadline. All the states should implement the online process in order to complete the licensing and registration in six months time. The Centre should help the state government and state government should take the initiative to improve infrastructure in order to complete the target (100 per cent) of registration and licensing of all FBOs.”
Deadline for registering under FSSA extended by 6 month
A large number of shopkeepers, hoteliers and roadside eateries thronged the food safety and drug administration department in Vishwananthapuram in the city, as 3rd of February was the last day to get licence from the Food Safety Standards Authority of India (FSSAI). However, it was later announced that the last date to register or get licence under the Food Safety and Standards Act (Licensing and Registration of Food Business Operators) 2011, has been postponed by another six months. Official sources from the department said that there are around 18,000 units including eateries, roadside fast food shops, hotels and other shops dealing with eatables in Madurai district. An estimated 50% of the total units have already been registered. However, officials said the exact number of units registered is being enumerated. Repeated attempts to contact J Suguna, designated officer, Tamil Nadu food safety and drug administration went in vain.
Official sources also said that until February 4, 2013, the last date announced then, around 8,000 units only had registered. According to the Act, business units dealing with food items with an annual turnover of less than Rs 12 lakh should be registered with the food safety and drug administration department. Units with more than Rs 12 lakh will have to get licence from the authorities 3rd of February which was the scheduled deadline, a large number of people thronged the office for registration fearing action from the authorities. The officials had announced that all the shops would be raided after the deadline and those without registration and licences would be punished.
"I am not fully aware of the Act. I came to know that the registration was mandatory. I came here to register my tiffin centre in Munichalai since I do not want any risk. I was told that the registration fees and renewal is not much so I don't have any issues in getting registered," S Vijayakumar, who runs an eatery said.
However, the announcement later in the day that the last date to register has been postponed by another six months came as a relief for the business community. Responding to the announcement, S P Jeyapragasam, president of Tamil Nadu Food Grains Merchants Association Limited thanked all the concerned people including Prime Minister Manmohan Singh, Union minister for health and family welfare Gulam Nabi Azad, Members of Parliament N S V Chittan, B Manickathagore and state health minister C Vijaya Baskar for acting on their requests. He said that they had met several leaders to get the six months extension.
B P Sharma given additional charge as FSSAI chairperson
New Delhi, Feb 4 (PTI) Health and Family Welfare Secretary Bhanu Pratap Sharma was today given additional charge of Food Safety and Standards Authority of India (FSSAI) chairperson.
Sharma, a 1981 batch IAS officer of Bihar cadre, will hold the additional charge for two months, an order issued by the Department of Personnel and Training (DoPT) said.
Stiff sentence soon for milk adulteration
With the Supreme Court favouring stringent punishment, even life imprisonment, for milk adulteration, the Union Health and Family Welfare Ministry on Wednesday said an expert panel was working on changes to the food safety law.
An affidavit filed by the Ministry in the apex court said it would come up with amendments to the penal provisions in the Food Safety and Standards Act, 2006, in 45 days.
A Bench of Justices M.Y. Eqbal and Shiv Kirti Singh had lashed out at the inadequacies in the 2006 law, pointing out school students and common households were victims of the rampant practice of milk adulteration.
It had said that the six-month jail term in the Act was grossly inadequate, and it was “high time” the government acted in public interest.
The Supreme Court, in its December 2014 order, had repeatedly asked why the government was not making the “necessary amendments” to the penal provisions in the food safety law.
It said “punishment must be deterrent.”
After SC rap, Centre sets up panel on milk adulteration
The Centre has constituted a committee to suggest amendments in the Food Safety and Standards Authority Act (FSSA) to make milk adulteration punishable with a stricter jail term.
At present, food adulteration is punishable under the Indian Penal Code and a convicted person can be sent to jail for six months. Under the FSSA, a person who manufactures sells or stores food harmful for human consumption can be imprisoned for a maximum period of seven years.
The Supreme Court’s observations condemning the government for turning a blind eye towards the growing menace of milk adulteration has prompted the Centre to form the committee. The top court is hearing a PIL filed by Uttarakhand resident Swami Achyutanand Tirth who had in 2013 approached it alleging adulterated milk was available in large scale in several North Indian cities.
In an affidavit filed before the court, the Centre said the committee under RK Jain, secretary, national disaster management authority, was constituted on December 16 last. The first meeting took place on January 9, 2015 and the report would be ready by February end. “The committee is expected to complete its work in 45 days from the date of its first meeting,” the affidavit stated.
SC has been advocating states to make local amendments in section 272 of the IPC to make milk adulteration an offence punishable with life imprisonment.
West Bengal and Uttar Pradesh have already made the changes, it had noted.
Poor quality chicken poses flu threat
Dead chickens confiscated from a private supplier near Shoghi in Shimla.
Shimla, February 4
Meat consumers in the city are under constant fear of contracting bird flu as the Health, Food Safety Standard (FSS) Regulatory Authority, municipal bodies and Animal Husbandry Department are giving a free hand to private suppliers.
The consumers have accused the departments concerned of “playing with their health by supplying cheap and poor quality chicken to make a fast buck”.
The food safety and regulatory bodies are responsible for ensuring the supply of quality chicken and meat in the state as Himachal has put it in the essential commodities list.
But more than 60 per cent of chicken is routed through private suppliers in the capital city and finds its way to Rohru, Rampur, Jubbal-Kotkhai, Chopal, Nerwa and Reckong Peo as far as Kaza and Sangla without the mandatory testing and checking as under the Food Safety and Standards (FSS) Act, the consumers rue.
Private suppliers throw all norms to the wind as they slaughter animals and get certificates from some unauthorised veterinarian, say insiders of the trade.
“Private suppliers transport meat in pick-up vans, packed in unhealthy gunny bags instead of chilled vans,” revealed sources which conducted surprise checks recently.
Birds are imported by both the MC and private suppliers from Punjab and Haryana. These are rarely culled, even for the mandatory three bacterial infection, and chemical sprays are used to de-feather the birds, consumers charge.
The three regulatory bodies are engaged in a blame game as far as regulation of chicken and poultry trade is concerned. Luckily, no case of avian flu has been reported from the state so far.
Even the MC has failed to check the illegal supply of chicken in the city as shopkeepers procure “cheap and poor quality and even dead chicken” from private suppliers. The chicken supplied through the MC slaughterhouse costs about 15 to 20 per cent more so shopkeepers mixe both good and bad quality chicken, sources say.
On an average, 1,700 to 3,000 birds are slaughtered in the MC-run modern slaughterhouse every day. “As per rough estimates, private suppliers are selling about 2,000 birds every day and sales are undervalued to evade tax,” sources said.
Even chicken and meat traders sell meat and broilers without proper testing. “The officer responsible for regulation hates to visit the slaughterhouse as it stinks and he is a pure vegetarian,” revealed field staff.
The state government had created a separate Directorate of Health Safety and Regulation in 2009. It is responsible for implementing the Prevention of Food Adulteration Act, 1954, and Rules 1955 and Food Safety Standard Act, 2006 (Act No. 34 of 2006).
Dr Surekha Chopra, officer on special duty, FSS, said “It is the responsibility of the district administration and the MC to check slaughterhouses, be they private or government.”
MC veterinary officer Dr Arun Sirkeck claims that they cull 10 to 20 birds every day at the modern slaughterhouse and make surprise checks at private slaughterhouses as well. “We are seeking coordination with the FSS authority and Animal Husbandry Department, as mandated under the FSS Act, but have failed so far,” he added.
Feb 4, 2015
Solutions to GMP-GHP Compliance in Snack Food Industry..!!
Introduction:
Snack is a type of food not normally eaten as a main meal such as breakfast, lunch or dinner but to mitigate hunger between these meals. Snack may also be consumed between meals purely for the enjoyment of its taste. Traditionally snacks were prepared from leftovers or ingredients easily available at home and included sandwiches, nuts, fruits etc. More recently, because of the popularity of such foods packaged snack food is a big business. Snack foods are made so they are portable, quick and satisfying. They have become more appealing than prepared foods and contain tempting, flavourful ingredients.
People used to eat wafers and popcorn mostly at cinemas. More recently considerable western influence has been seen with the influx of a variety of snacks including potato and corn chips variants and other salty snacks, cookies, candies, doughnuts etc. The Indian snacks have also grown and the industry is showing a very high rate of growth. The variety is almost mind - boggling with specialties from all regions, which have gained national acceptance. It is one of the major segments of the packaged food division, which comes under the broad category consumer foods.
Snacks are typically prepared commercially in large quantities by continuous processes; they are usually seasoned with salt, spices and often with additional flavorings. Though there is no specific regulation pertaining to snacks, quality & food safety standards laid by FSSAI has to be followed by the industry players.
Different Types of Snack Foods
Potato chips or sticks are the most popular among the snack foods and dominate markets almost everywhere. There are many variations due to the innovative shapes and size (including stackable) of the final product along with a large number of flavours including cheese, onion, barbeque, pepper, tomato, garlic, paprika and a long list of other flavours.
Corn chips, tortilla etc. are becoming significant portion of snack foods consumed. Corn is a versatile material that can be used alone or added to other ingredients including potato, rice, wheat etc. While potato chips are fragile and are easily broken, corn chips are sturdy.
Extrusion technology gave a phenomenal boost to the snack food industry by increasing the possibility of new shapes and sizes and textures using various raw materials several folds. These snacks may be either ready to eat or ready to fry or bake and consume.
Possibility of cooking while extruding and due to expanded products there is a possibility of having less oil or fat in the product that could be ready to eat. Also various flavours could be incorporated into the dough to be extruded so there is ease in processing.
Bakery products like biscuits, cookies, cakes and pastries, wafer type products, cream filled biscuits, doughnuts etc. with their multitude of variations have been another large section of snack food industry. Chocolate and sugar based products also comprise a huge market with products including candy bars, various specialty chocolates, cereal based products coated with and those that are healthy granola bars and a large number in between.
GMP-GHP implementation is a mandatory requirement to be complied with. Good hygiene practices need to be religiously adhered every time to comply with the regulation & to ensure the consumer safety. Following are some of the requirements which needs attention & shall be in place. FBO (Food Business Operator) shall take this on priority & initiate the process approach to set standard. We help industry to set the processes & assure the continual implementation of the compliance through the process of training of the team & through periodic verification.
Cleaning & Sanitation:
Cleaning is the process to remove floor dust, grease, dirt, stains and odors from all surfaces, fixtures (i.e. benches and sinks), utensils and equipment by using detergent and potable water.
Detergent used for cleaning is soap in a liquid form that attracts and washes away grease, dirt and debris from the surface. Detergents do not kill bacteria.
Sanitizing is the process of killing food poisoning micro-organism and is achieved by using heat and/or chemicals. Sanitizers are chemicals that are used after detergents and they kill and reduce the number of microorganisms and spores.
A thorough understanding is necessary for use of various types of cleaning and sanitizing compounds, and their interactions with food matter, with each other and with equipment, with walls & surfaces. Adequate supply of potable water along with adequate cleaning equipments is necessary for effective cleaning. Vacuum pump, cleaning agents, sanitizing agents should be used appropriately to clean and sanitize the process area & equipments. Cleaning frequency & standard operating procedures shall be well defined for every equipment and area.
Process Area:
Structures within process area should be soundly built with durable materials and easy to maintain, clean and where necessary, able to be disinfected. Since flour dust spreads easily everywhere therefore regular cleaning is very important in process area. The surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect.
Walls and partitions should have a smooth surface up to a height appropriate to the operation
Ceilings and overhead fixtures should be constructed and finished to minimize the accumulation of dirt, condensation, and the shedding of particles
Windows to be fitted with removable and cleanable insect-proof screens
Doors should have smooth, non-absorbent surfaces, and shall be easy to clean
Equipment:
Process equipment of snack food industry like dough mixers, conveyors, rounders, dough dividers, racks, proofing equipments, oven, rollers, slicers, extruders and sifters shall be located, designed and fabricated from non-corrosive metals so that it permits necessary cleaning and facilitates good hygiene practices. Contact surfaces of equipment need to be kept clean and wherever necessary, shall be disinfected.
Cleaning and sanitation program for all the equipments & area shall include:
Frequency of cleaning: Frequency of cleaning depends on part of equipments. If it is in direct contact of food material then it needs to be cleaned after use or after every session.
Bench surfaces & utensils needs frequent cleaning and sanitization
Cleaning tools to be used: Specialized tools are required for certain equipment cleaning. Dough mixers need to be flushed and then cleaned with an alkaline cleaner that contains an emulsifier to ensure that the fat will be removed.
Cleaning Agents: Detergents, alkaline cleaner (Sodium Carbonate, Sodium Hydroxide) and acid cleaner (Hydrochloric acid, Acetic acid) are used for cleaning. Recently stream cleaners are used for hygienic cleaning of equipments like dough mixer, conveyer belt, bench tops, tray holder belts with superheated dry steam at up to 190°C.
Training: Employees need to understand the risks involved if the process area is not cleaned regularly and properly. They must be given training (to enable them to carry out Good Hygiene Practices), time and resources.
Storage:
Adequate facilities for the storage of raw materials like flour, salt, sugar, seasonings, spices, other ingredients, non-food chemicals (e.g. cleaning materials, lubricants, fuels) and finished goods to be provided and shall be identifiable. It shall have provisions to
- Permit adequate maintenance and cleaning;
- Avoid pest access and harbourage;
- Enable product to be effectively protected from contamination during storage; and where necessary, provide an environment which minimizes its deterioration (e.g. by temperature and humidity control).
- Have screened ventilations
- Have water storage tanks which shall be cleaned periodically.
Housekeeping:
Housekeeping practices relate to a number of measures that deal with preventing the loss of raw materials, minimizing waste, conserving water, saving energy, and improving the company’s operational and organizational procedures. The implementation of these practices is relatively easy and fast.
Recommended housekeeping practices
- Follow safe work procedures and the requirements of the law.
- Keep work areas, aisles clean.
- Keep exits and entrances clear.
- Keep floors clean, dry and in good condition.
- Vacuum or wet sweep dusty areas frequently.
- Stack and store items safely.
- Store all work materials in approved, clearly labeled containers in designated storage areas only.
- Use proper waste containers.
- Keep sprinklers, fire alarms and fire extinguishers clear.
- Clean up spills and leaks of any type quickly and properly.
- Clean and store tools, items and equipment properly.
- Fix or report broken or damaged tools, equipment, etc.
- Keep lighting sources clean and clear.
- Follow maintenance requirements.
Pest Control:
Pest control is the process of minimizing or removing a wide range of undesirable insects and other pests from the premises
Birds, insects and rodents are potentially a major contamination problem in snack food industries
The production building, walls & ceilings should be appropriately designed to keep pest out & allow them to survive
Preventive pest control program and regular inspection for all areas of the site to be carried out to minimize pest infestation
Mixers, conveyor belts, packaging machines, walls etc. should be properly cleaned to prevent infestation outbreaks In many industries it is observed that it is the responsibility of the pest control agencies to control the activity of the pests and eradicate it in case of infestation. This is becoming a challenge for the food industries since they completely rely on the pest control agencies and nobody is appointed to monitor their activity & effectiveness thereof.
Personal hygiene:
Personal hygiene refers to practices that aim at an individual’s cleanliness and grooming of his own self. It aims to prevent product contamination & maintain a high standard of personal hygiene and cleanliness People engaged in food handling activities should refrain from behavior which could result in contamination of the product, for example:
Spitting
- chewing tobacco
- smoking
- sneezing or coughing over unprotected food
Personal belongings such as jewellery, watches, pins or other items should not be worn or brought into processing areas if they pose a threat to the safety and suitability of the products Food handler shall wear clean protective clothing, head cap, mask, gloves & foot wear. They must wash their hands thoroughly with soap and water and dry it properly by towel or hand drier.
Hands shall be washed after:
- Toilet use
- Handling raw material
- Handling garbage
- Touching your ears, nose, mouth or other parts of the body
- After every break
Food handlers must not work when they are suffering from contagious disease or illnesses which are likely to be transmitted through food. These include gastroenteritis, hepatitis A and hepatitis E or Cuts, other skin infections and wounds. Everyone working in a food premises should be encouraged and trained in safe food handling activities.
However, it is quite often observed that all the above mentioned requirements for personal hygiene are challenging aspect across the industry due to frequently changing manpower, care free attitude of the food handlers and lack of understanding towards its consequences on food safety aspects.
The food business operator must seek assistance of the Food Safety Expert to standardize the requirements & train food handlers in personal hygiene to overcome their casual approach towards good hygiene practices.
Maintenance:
Maintenance is the work that is carried out to preserve an asset or equipment (such as a roof, floor or a baking oven, mixer), in order to enable its continued use and function, above a minimum acceptable level of performance. After maintenance of the equipment is completed, the product contact surfaces of equipments shall be cleaned and sanitized & product which was processed during that duration may be required to be reprocessed or checked for quality to get safe finished good.
Preventive maintenance is performed at regular intervals at defined frequency, expected equipment life spans and failure patterns while breakdown maintenance is intentionally withheld until an asset stops working.
Maintenance activity should as a minimum cover the following aspects:
- Regular inspection, maintenance, replacement/ repair of damaged equipment.
- Procedure for reporting damage.
- Procedures for in-house or contract engineers detailing precautions to be taken.
- Thorough cleaning after maintenance.
- Inspection prior to production
Other Requirements of Snack Food Industry:
- All personnel engaged in snack food industry should be aware of their role and responsibility and trained from food safety professionals related to good hygienic practices (GHP) and good manufacturing practices (GMP).
- Waste material shall be removed at regular frequency to avoid contamination of the finished goods or potable water. Waste storage bins should be cleaned daily.
- Monitoring and verification of cleanliness and hygiene of transportation vehicles is necessary. Process controls like adequate temperature and humidity are necessary & shall be maintained to prevent the growth of pathogenic or spoilage microorganisms.
- Cleaning procedures shall be validated when cleaning is required during product change over from one allergen to another or to a non-allergen-containing ingredient.
- Traceability of the products manufactured right from receiving of raw materials to dispatch to point of sale should be well established to enable product recall during customer complaint.
‘Amway has withdrawn Bio C from market’
NAGPUR: Reacting to the Food and Drug Administration (FDA) in the state asking Amway Enterprises Ltd to recall or withdraw six of its products from market Jignesh Mehta, the Regional Corporate Communications and CSR Manager, West, Amway India claimed that the company had already withdrawn Bio C from market. He also claimed that the current Recommended Daily Allowance for Indian RDAI limit for Indians is much lower as compared to the WHO or international guidelines, which considers upper safe limits for any nutrient being used in any product.
The FDA has issued the warning to Amway due to objections raised by the product approval committee of the Food Safety and Standards of India (FSSAI). Amway, he said, has updated the product labels indicating the dosage as per RDA for Nutrilite Cal Mag D and Nutrilite Natural B and these products. The old labelled stock of Nutrilite Cal Mag D and Nutrilite Natural B have been recalled.
உங்கள் பிரியாணியில் சிக்கனா...பூனைக்கறியா?
அசைவ உணவுகளை விரும்பிச் சாப்பிடுவர்களுக்கு இது ஒரு எச்சரிக்கை செய்தி. சென்னையில் புற்றீசல் போல சாலையோர கடைகள் செயல்படுகின்றன. இங்கு சுகாதாரம் என்பதை எழுதி வைத்து பாக்கெட்டில் வைத்துக் கொள்ளலாம். பெயரளவுக்கு கூட சுகாதாரத்தை இத்தகைய கடைகள் கடைப்பிடிப்பதில்லை.
அதோடு இங்கு சமைக்கப்படும் உணவுப் பொருட்களின் தரமும் படுமோசம். உணவு பொருட்களின் விலை குறைவு என்பதால் இந்தக் கடைகளில் கூட்டம் அலைமோதுகின்றன. ருசிக்கு சாப்பிடாமல் ஏதாவது பசிக்கு சாப்பிட வேண்டும் என்று நினைப்பர்களின் கூட்டம் இங்கு அதிகம். சாப்பிட்டு விட்டு பிறகு அவர்களுக்கு ஏற்படும் உபாதைகள் பல.
சமீபத்தில் இத்தகைய சாலையோர தள்ளு வண்டிக்கடைகளில் சிக்கன் என்ற பெயரில் பூனைக்கறி பயன்படுத்துவதாக புகார் எழுந்துள்ளது. இதற்காக வீடுகளில் வளர்க்கப்படும் பூனைகளைப் பிடிக்க ஒரு கும்பல் சென்னையில் செயல்படுகிறது. இந்த கும்பல் பூனைகளைப் பிடித்து அதன் கறிகளை குறைந்த விலைக்கு சாலையோர தள்ளுவண்டி கடைகளுக்கு விநியோகம் செய்து விடுகிறது. இந்த கறிகளுடன் மசாலா சேர்த்து அதை சிக்கன் என்று சில கடைக்காரர்களும் விற்றுவிடுகின்றனர்.
குறைந்த விலைக்கு சிக்கன் 65 கிடைக்கிறது என்று மக்களுக்கும் அதை விரும்பி சாப்பிடுகின்றனர். இதை சாப்பிடுபவர்களுக்கு எந்த வித்தியாசமும் தெரிவதில்லை. இதனால் சென்னை சாலையோர தள்ளுவண்டிக் கடைகளில் சிக்கன் என்ற பூனைக்கறி விற்பனை படுஜோராக விற்பனை நடந்து வருகிறது. இதை உணவு பாதுகாப்புத்துறை அதிகாரிகளும், மாநகராட்சி சுகாதாரத்துறை அதிகாரிகளும் கண்டுக்கொள்வதில்லை.
பூனைக்களுக்கு ஏற்பட்ட இந்த திடீர் மவுசு காரணமாக இப்போது சென்னையில் பல வீடுகளில் வளர்க்கப்படும் பூனைகள் மாயாகும் சம்பவங்கள் அதிகரித்துள்ளன. பூனைகள் மாயமாகிய சில நாட்கள் மட்டும் அவற்றை தேடும் உரிமையாளர்கள் அதன்பிறகு அதை மறந்து விடுகின்றனர். இது பூனைகளை திருடும் கும்பலுக்கு வசதியாக உள்ளது.
கடந்த மூன்று மாதங்களில் செங்குன்றத்தில் 20 பூனைகளும், பல்லாவரத்தில் 13, ஐ.சி.எப். அயனாவரத்தில் 6, ஆவடியில் 1 என மொத்தம் சென்னையில் 40 பூனைகள் உயிருடன் மீட்கப்பட்டுள்ளதாக 'பீப்பிள் பார் கேட்டில் இன் இந்தியா' என்ற அமைப்பினர் தெரிவிக்கின்றனர். கோட்டூர்புரம் பகுதியில் பூனை வெட்டப்பட்ட பிறகு அதன் தோலை இந்த அமைப்பினர் கண்டுப்பிடித்துள்ளனர். இதுபோன்று சென்னையில் பல இடங்களில் பூனைகள் திருடப்படுவது குறித்த விவரங்கள் வெளியில் தெரிவதில்லை என்று அந்த அமைப்பினர் தெரிவிக்கின்றனர்.
இதுகுறித்து 'பீப்பிள் பார் கேட்டில் இன் இந்தியா' என்ற அமைப்பின் உறுப்பினர் அஸ்வத் கூறுகையில், "கால்நடைகளை துன்புறுத்துவது பாவம். அவற்றை நேசிக்க வேண்டும். குறிப்பாக வீடுகளில் வளர்க்கப்படும் பூனை, நாய், பசு ஆகியவற்றின் மீது பரிவு, பாசம் நமக்கு கட்டாயம் தேவை. பூனைகளை கறிக்காக வெட்டிக் கொலை செய்வது குற்றம். இதுகுறித்து தகவல் தெரிந்தால் உடனடியாக பூனைகளை கொன்றவர்கள் மீது காவல் நிலையத்தில் புகார் கொடுத்து வழக்கும் பதிவு செய்து இருக்கிறோம். கடந்த 30.12.2014ல் ஐ.சி.எப். காவல்நிலையத்தில் வைத்தியலிங்கம் என்பவர் மீது 6 பூனைகளை இறைச்சிக்காக கொண்டு சென்றாக புகார் கொடுக்கப்பட்டு பூனைகள் மீட்கப்பட்டுள்ளன" என்றார்.
'புட் ஸ்டாண்டர்ஸ் சேப்டி அத்தாரிட்டி' வழிகாட்டுதலில் ஆடு, மாடு, கோழி, பன்றி, மீன் ஆகியவற்றை சாப்பிடலாம். முயல், புறா, பூனை போன்றவற்றை சாப்பிட்டால் பல்வேறு பாதிப்புகள் ஏற்படும் என்று குறிப்பிடப்பட்டுள்ளது. ஆனால் அதையொல்லாம் அசைவ உணவுப்பிரியர்கள் கண்டுக்கொள்வதில்லை. கண்டதை சாப்பிட்டு உடல் நலத்தையும், ஆயுள் நாட்களையும் குறைத்து வருவது வேதனைக்குரியது.
சென்னையில் விற்கப்படும் பிரியாணியிலும் இப்போது தில்லுமுல்லு நடப்பதாக பெயர் வெளியிட விரும்பாத சுகாதார அதிகாரி ஒருவர் கூறினார். சென்னை பெரியமேடு பகுதியில் சில கடைகளில் விற்கப்படும் பிரியாணி அனைத்தும் சாப்பிட தகுதியற்றவைகள். ஏனெனில் இங்கு சப்ளை செய்யப்படும் கறிகள் அனைத்தும் வடமாநிலங்களிலிருந்து சென்னைக்கு ரயில், பஸ் ஆகியவை மூலம் கொண்டு வரப்படுகின்றன. இதற்காக பல நாட்களுக்கு முன்பே கறிகளை வெட்டி எந்தவித பதப்படுத்தல் இல்லாமல் அப்படியே அனுப்பி வைக்கின்றனர். இதனால் அந்தக்கறிகளைக் சாப்பிடும் போது பல்வேறு பாதிப்புகள் நிச்சயம் ஏற்படும்.
ஒரு சில நட்சத்திர ஓட்டல்களில் சிக்கன் 65 தயாரித்து நாட்கள் கடந்தாலும் அது மீண்டும் பயன்படுத்தப்படுகிறது. இவற்றை சாப்பிடும் போது கட்டாயம் பாதிப்பு ஏற்படும். இதனால் நீண்ட நாட்களாக ஓட்டல்களில் சாப்பிடுபவர்கள் வாங்கும் சம்பளத்தில் பாதியாவது மருத்துவர்களுக்கு கொடுக்க வேண்டிய நிலையில் உள்ளனர்.
சில டாஸ்மாக் பார்களில் விற்கப்படும் அசைவ உணவுகளின் தரம் படுமோசம். குடிபோதையில் இருப்பவர்கள் அதையெல்லாம் கண்டுக்கொள்வதில்லை. சைடு டிஸ் கிடைத்தால் போதும் என்ற மனநிலையில் இருக்கின்றனர். முன்பெல்லாம் காடை என்று காகத்தின் கறி சில ஓட்டல்களில் பயன்படுத்தப்பட்டது. இப்போது சிக்கன் என்ற பெயரில் பூனைக்கறி விற்பனை சென்னையில் மட்டுமல்ல தமிழகத்தில் பட்டைய கிளப்புகிறது.
எனவே அசைவ உணவுகளை வெளி இடங்களில் சாப்பிடுபவர்கள் இதையெல்லாம் உணர வேண்டும். அதற்காக அசைவ உணவுகளை தவிர்க்க வேண்டிய அவசியமில்லை. தரமான அசைவ உணவுகள் கிடைக்கும் இடங்களை தேர்வு செய்வது புத்திச்சாலித்தனம்.
உணவே மருந்து என்ற காலம் மாறி அது விஷம் என்ற நிலைமை ஆகிவிட்டது.
Sharma takes charge as secretary, health; no word about FSSAI chairmanship
In a recent bureaucratic reshuffle by the Union government, Bhanu Pratap Sharma has replaced Lov Verma as secretary, Union ministry of health and family welfare.
Sharma was special secretary, DoPT, while Verma has been shifted to ministry of social justice.
An order released by the department of personnel and training - DoPT on January 31, 2015, says that the Cabinet Committee on Appointment has approved the appointment of Bhanu Pratap Sharma, an IAS of Bihar cadre, 1981 batch, as secretary, ministry of health and family welfare.
However, there was no official word on additional charge of FSSAI chairmanship which was given to Lov Verma on January 23.
Official sources, meanwhile, say that since the additional charge was attached to secretary, health, so automatically it now comes under the incumbent secretary Sharma.
Also, according to sources, the ministry is expeditiously searching for new FSSAI chairman and the officials hope that the new FSSAI chairman will be named soon. The position was vacant upon retirement of K Chandramouli on January 23.
With the government currently holding consultations for a comprehensive review of the Food Safety and Standards Act, 2006, the churning was quite unexpected, as Verma is leading the task of comprehensive review after which a bill has to be created to upgrade the existing Act.
The health minister, in the winter session of Parliament, announced that the ministry of health will form a Task Force to review the FSS Act. Verma was a key person involved in the reviewing of the Act since it was first conceived during the tenure of Dr Harsh Vardhan as health minister.
High pesticides in veggies & other foods: Govt report
A high level of pesticides was found in 509 samples out of 16,790 comprising veggies, fruits, spices, rice, wheat and other food items in 2013-14, said a latest government report.
Most of the vegetables showed relatively higher pesticide residue detection in rainy season followed by summer and winter seasons, it said.
However the samples of meat, milk and surface water did not have pesticides above maximum residue level, it added.
The study was conducted as part of the central scheme 'Monitoring of Pesticide Residues at National Level' operational since 2005. The present report details pesticide residue levels in food items for the year 2013-14.
"A total of 16,790 samples have been analysed, out of which, 509 samples were found above maximum residue limit(MRL) as prescribed under Food Safety Standard Authority of India(FSSAI) under Ministry of Health and CODEX," the report said.
The samples were collected from various wholesale and retail markets located at different parts of the country and analysed by 25 laboratories, it said.
According to the report, 221 out of 7,591 vegetables samples were found to have pesticides residues above MRL.
"Among all the vegetables samples analysed, capsicum, green chilli and cauliflower samples were found having high number of above MRL residues followed by samples of cabbage, brinjal, tomato, okra, bitter gourd, cucumber, green pea and coriander leaves," the report said.
The pesticides which commonly found above MRL in the samples were chlorpyrifos, ethion, acetamiprid, dichlorvos and cypermethrin, it added.
In case of fruits, 36 samples out of 2,235 had residues above MRL and grapes had higher level of pesticides above MRL.
Out of 1,161 spices samples, 128 samples contained residues above MRL and cardamom were found having high number of above MRL pesticide mainly with quinalphos, cyhalothrin-L, profenofos, bifenthrin, triazophos and cypermethrin.
Among cereals, 73 out of 886 rice samples and and 39 out of 823 wheat samples, as well as six out of 776 fish samples were found to have above MRL pesticides.
Tea and pulses were also reported to have pesticides at above MRL, the report said.
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