Feb 15, 2015
Centre wants 'hand-washing' in school time-table
All elementary schools in the country covered under Midday Meal (MDM) scheme will henceforth have to allocate "enough" time for "hand-washing" to ensure that all students and teachers get adequate time to wash their hands "with soap" before having food. The new set of guidelines on food safety and hygiene issued by the Ministry of human resources and development (MHRD) also stipulates that the temperature of the mid-day meal, while being served, should be maintained at 65°C. Only 'double-fortified salt' and packed dals, salt, spices, condiments and oil with AGMARK stamp can be used to prepare midday meals at clean and hygienic kitchen. And food must be free from adulteration, contaminants, pest and infestation.
All elementary schools in the country covered under Midday Meal (MDM) scheme will henceforth have to allocate "enough" time for "hand-washing" to ensure that all students and teachers get adequate time to wash their hands "with soap" before having food. The new set of guidelines on food safety and hygiene issued by the Ministry of human resources and development (MHRD) also stipulates that the temperature of the mid-day meal, while being served, should be maintained at 65°C. Only 'double-fortified salt' and packed dals, salt, spices, condiments and oil with AGMARK stamp can be used to prepare midday meals at clean and hygienic kitchen. And food must be free from adulteration, contaminants, pest and infestation.
Is it part of the time-table?
According to the 15-page document, uploaded on MHRD website, "there should be a dedicated time within the daily time-table that will allow enough time for all children, cooks and teachers to wash their hands with soap."
Will this ensure safety?
The guideline also stipulates high level of hygiene and safety be followed in procurement of food ingredients, storage, preparation and serving, apart from water and food ingredient testing.
Any norms for cooks?
The cooks and helpers should wash hands after coughing, sneezing, using telephone, coming from toilets, smoking etc. They should "avoid certain hand habits like scratching nose, running finger through hair, rubbing eyes, ears and mouth, beard, parts of bodies," it says.
MDM, whom it covers?
Over 11 crore children from 12 lakh government and private-aided schools across country are covered under the Central-funded MDM scheme, which is world's largest school feeding programme.
What are the hiccups?
Says Prashant Redij of Maharashtra State School Principals' Association: "Though washing hands with soap is a nice idea, it would require more water. A large number of schools in the drought prone areas Vidarbha and Marathwada region of Maharashtra don't have that much water."
Why the new norms now?
Several cases of deaths and students falling ill, due to adulterated midday meal, were reported from across the country, prompting the MHRD to come out with stringent guidelines.
Centre wants 'hand-washing' in school time-table
The new stringent guidelines by the Ministry of human resources and development (MHRD) to schools serving mid-day meals are primarily based on provisions of the Food Safety and Standards, Regulations 2011 and also include earlier guidelines issued time to time. The states have been directed to conduct training for the school staff to sensitise them about implementing the guidelines.
Schools are also expected to have "zero energy cool chambers" which can be constructed "easily" with materials like brick, sand, bamboo, khus-khus/straw, gunny bag etc. "The chamber can keep the temperature 10-15 degree cooler than the outside temperature and maintain 90% humidity which is good to keep food safe in summers, states guidelines." Also, if cooks are down with fever, diarrhea or have skin or other infectious diseases, they must not cook food.
According to Prashant Redij of Maharashtra State School Principals Association says, "Nothing better than being provided with packaged grains and spices. We welcome this."
A principal from a Uttar Pradesh Zilla Parishad school, says, "It is unclear whether schools would be allocated money to buy soaps. This must be clarified as government and aided schools are not allowed to collect any fee from children."
Figure it out
* 10.45 crore children covered under MDM in 11.58 lakh schools
* More than 25.70 lakh cook-cum-helpers engaged by states/UTs
* 35,000 schools, 84 lakh children covered under MDM in Maha
Committee formed for finalising food safety, hygiene guidelines for Mid Day Meal scheme
The Empowered Committee, headed by Union HRD Minister Smriti Irani, on Friday constituted a body for finalising the guidelines for food safety and hygiene under the Mid Day Meal scheme.
According to an official statement by the HRD Ministry, the committee has had deliberations with experts from the Ministry of Women and Child Development, Food Safety and Standards Authority of India and other agencies in the field and have developed a draft.
The guidelines aim to ensure basic standards of food safety and hygiene in school kitchens and address both the operational as well as infrastructural aspects.
The guidelines will also help states and union territories to focus on the procurement, storage, preparation, serving and disposal of food items.
Unhygienic conditions prevail in Talab Khatinkan meat market
Unhygienic conditions prevail in the meat market at Talab Khatinkan here and food safety authorities are not taking action against the erring shopkeepers.
There is no proper management in place and stray dogs roam in and around the market whole day.
The meat market in Talab Khatinkan is the biggest “halal” meat market in the city, but it has never been maintained properly. Hygiene is a thing of past in the market and people are being sold meat which doesn’t meet the basic parameters of hygiene.
“I used to buy meat from Talab Khatinkan market five years back, but after seeing the unhygienic conditions there, I stopped buying meat from the area. The district administration hasn’t taken any step to meet the basic requirement of hygiene in the area,” said Khurshid Ahmed, a resident of Gujjar Nagar.
Most of the restaurants in Jammu are buying meat from the area only and customers don’t know the condition of shops from where the meat is brought. The unhygienic conditions in the meat market pose the danger of food poisoning for hundreds of cunsumers.
The food safety wing of the drug and food control organisation of Jammu is not able to teach a lesson to these meat suppliers.
“Many a times we have penalised these shopkeepers, but they are not learning lessons. Elsewhere meat suppliers are maintaining hygienic conditions, but the problem lies in Talab Khatinkan only,” said Madan Magotra, designated officer, food safety wing.
He said they would surely take action against these shopkeepers soon.
Food safety systems are challenged by hygiene related problems: Experts
Indian food safety systems are challenged by the rapidly growing population, hygiene related problems, incidences of residues of antibiotics and heavy metals, food-borne pathogens, incidence of infectious diseases in food producing animals and anti- microbial resistance.These observations were made by experts addressing the recently-held National Symposium on Food Safety of Animal Origin, arranged during the XIII Annual Conference of Indian Association of Veterinary and Public Health.
Expressing his views at the symposium, Prof. Suresh S Honnappagol,animal husbandry commissioner, Government of India, stated, “The traditional production, processing and waste handling systems coupled with unhygienic practices in particular have tainted and tarnished the image of the Indian meat industry.”
Further, a panel of experts pointed out that population and income growth were driving enormous increases in demand for foods of animal origin. Livestock production systems are facing increasing demands for livestock feeds relative to availabilities. Accurate assessments of current and future supplies and demands for livestock feed are needed for national food and feed security policy and planning. The development of National Feed Assessment Systems (NFASs) is suggested to support sustainable livestock sector growth.
Dr C Renukaprasad, vice-chancellor, KVAFSU, Bidar,stated,“There is need to have extensive knowledge about the main health hazards associated with consumption of meat, poultry and eggs and their epidemiology in animals and humans. In addition, the risk analysis and HACCP (Hazard Analysis and Critical Control Points). There must be an awareness of international regulation concerning the safety of meat, poultry and eggs and related trade issues.There is also need to put in risk-based inspection procedures.”
Considering these facts, the department of livestock products technology, Veterinary College, Bengaluru, along with the Indian Association of Veterinary Public Health Specialists (IAVPHS) is now focussing on bringing awareness on food safety.
According to the department of livestock products technology, zoonoses are human diseases that can be acquired from animals. A disease that starts as a zoonoses may have the potential to develop into a major human communicable disease, leading to significant morbidity and mortality as in cases of avian flu and swine flu.
Sixty percent of the pathogens that cause diseases in humans are of animal origin including zoonoses, which can be transmitted by domestic or wild animals. Animal diseases that are transmissible to humans, and must imperatively combated at every level. The most effective and economical solution to protect humans is to combat all zoonotic pathogens through their control at the animal source.
This is where ‘The One Health Concept’ facilitated by a formal alliance between the World Health Organization (WHO), the Food and Agriculture Organisation of the United Nations (FAO) and the World Organisation for Animal Health (OIE), which is a global strategy to expand collaborations for healthcare of humans, animals and environment. It is aimed at preventing and controlling pathogens at the level of animal populations, at the interface between humans, animals and the environment.Implementation of these policies places not only veterinarians and animal owners in the front line but also people who regularly come into contact with wildlife and environment besides fishing. It involves new mechanisms requiring all these stakeholders to inform one another and act in a concerted manner, in association with public health managers. The joint action is for rabies, which still kills nearly 70,000 annually, zoonotic influenza viruses causing avian influenza and antimicrobial resistance,according to experts.
21 officers withdrawn from food safety wing
The designated officers used to monitor and lead the inspections to check if food items were within the parameters of the Food Safety and Standards Act.
In a move that could affect food safety surveillance, the Department of Health and Family Welfare has relieved 21 senior medical officers from holding the posts of designated officers of the Food Safety and Standards Act (FSSA) in the State and repatriated them to the department in respective districts.
The reason: shortage of doctors in the department.
The food safety officers had been asked to look after the affairs of the food safety wing until the posts of designed officers were filled. The department had been entrusted with the task of implementing FSSA in every district.
The decision, according to sources in the department, could slow down the food safety drives since the designated officer used to monitor and sometimes lead the inspections/raids to check if food items were within the parameters of FSSA. The absence of a “team leader” could have a bearing on spreading the importance of food safety.
According to the norms, the post of the FSSA designated officer should be held by a sub-divisional officer or a medical officer who has put in more than ten years in the department or a person with post-graduation in subjects such as chemistry, microbiology, biochemistry with the rank of a sub-divisional officer.
As the department could not get the officers of sub-divisional rank in the organisation, they appointed 21 senior medical officers doctors to the posts in the State, the sources said.
In some places, designated officers were looking after more than one district as the department could not fill all the designated officers’ posts when the Act came into existence.
Now, citing shortage of medical officers, the department has withdrawn the officers without replacing them.
Since January, the food safety wings in the State have been under the control of the food safety officers.
Sources said food safety officers do not have powers to proceed with certain legal matters but can conduct raids. The officers can renew the licences under FSSA but they do not have prosecuting powers in case of food adulteration. Also, they have no power to impose the penalty up to Rs. one lakh in case of food adulteration.
In Mysuru, extensive food safety drives have already taken a backseat following the shortage of food safety officers. As against the sanctioned post of 10 in the district, only three had been appointed.
Food samples for tests are collected based on complaints, suspicion, and random inspection.
It is mandatory to collect four food samples in case of complaints or suspicion. If food is found to be unsafe for consumption, a case is booked against the parties who are liable for punishment and a heavy penalty.
Since the Act came into existence about two years ago, 38 cases had been registered and two had been recommended for prosecution in Mysuru district.
Anganwadi workers sensitised on food safety
Anganwadi supervisors were sensitised on maintaining safety and hygiene while preparing food for children aged up to 6 years at a workshop on ‘Food Safety and Standards Act’. The workshop was organised jointly by the office of the designated officer, Food Safety wing, and the Department of Women and Child Development on Friday.
District Malaria Officer Chidambar S. spoke about the Act and how to confirm the safety of food products supplied to the anganwadi centres.
ICDS medical officer Thibbe Gowda C.D. said cases of nutritional deficiencies among children aged up to 6 years had dropped substantially in the district.
சாலையோர தள்ளுவண்டி கடைகளில்தரமற்ற உணவு பொருட்கள் விற்பனை
கிருஷ்ணகிரி:கிருஷ்ணகிரி நகரில், மாலை நேரங்களில் தள்ளுவண்டி கடைகளில் தரமற்ற சில்லி சிக்கன், மீன் வறுவல் போன்ற உணவு வகைகள் விற்பனை மீண்டும் அதிகரித்துள்ளதால், இதனை உணவு பாதுகாப்பு நியமன அலுவலர்கள் ஆய்வு செய்து தடைசெய்ய வேண்டும் என்று, பொதுமக்கள் கோரிக்கை விடுத்துள்ளனர்.
ஹோட்டல்கள், சாலையோர டிபன் கடைகள், சில்லி சிக்கன் கடைகள் போன்றவற்றில் தரமான, சுகாதாரமான உணவுப்பொருட்கள் விற்பனை செய்ய உணவு பாதுகாப்பு நியமண அலுவலகத்தில், கடை உரிமையாளர்கள் அனுமதி பெற வேண்டும்.
இவ்வாறு அனுமதி பெற்ற கடைகளில் விற்பனை செய்யப்படும் உணவுப்பொருட்கள் தரமாகவும், சுகாதாரமாகவும் இருப்பதை உணவு பாதுகாப்பு துறையினர் கண்காணிக்க வேண்டும்.கிருஷ்ணகிரி நகரில், பெங்களூரு சாலை, கார்னேசன் திடல் ரோடு, சந்தைபேட்டை ரோடு, சென்னை சாலை, பழையபேட்டை, லண்டன்பேட்டை, ராயக்கோட்டை ரோடு ஆகிய பகுதிகளில், மாலை நேரங்களில் தள்ளுவண்டி கடைகளில் சில்லி சிக்கன் கடைகள், டிபன் கடைகள் மற்றும் மீன் கடைகள் வைக்கப்படுகிறது.இந்த கடைகளில், தரமற்ற எண்ணெய் கொண்டு உணவு பொருட்கள் தயாரிக்கப்படுகிறது. இந்த உணவு வகைகளை தயாரிக்க பயன்படும் இதர பொருட்களும் தரமற்றதாகவே உள்ளது. இவ்வாறு தரமற்ற உணவு பொருட்களை வாங்கி உபயோகிக்கும் பொதுமக்கள், பல்வேறு இன்னல்களுக்கு ஆளாகி வருகின்றனர்.குறிப்பாக, இந்த உணவு வகைகளை சாப்பிடுவோருக்கு வயிறு சம்மந்தமான நோய்கள் தாக்கி வருகிறது. அப்போதைக்கு ருசியாக உள்ளதாலும், காரமாக உள்ளதாலும் இரவில் மது குடிப்போர், இவ்வாறான உணவு வகைகளை, அதிகம் விரும்பி வாங்கி செல்கின்றனர்.இரவில் சாப்பிட்டுவிட்டு, அடுத்த நாள் காலையில்தான், இவர்களுக்கு அந்த உணவின் தரம் குறித்து தெரியவருகிறது. இந்த பகுதியில் விற்பனை செய்யப்படும் சில்லி சிக்கன், மீன் ஆகியவற்றை, தொடர்ந்து சாப்பிடுவர்களுக்கு, விரைவில் அல்சர் வருகிறது.இது குறித்து, நகராட்சி கூட்டத்தில், பொதுமக்கள் சார்பில், கவுன்சிலர்கள் புகார் தெரிவித்ததை தொடர்ந்து, நகராட்சி சுகாதார அலுவலர்கள் மற்றும் உண்வு பாதுகாப்பு நியமன அலுவலர்கள் ஆய்வு மேற்கொண்டு, பல தள்ளுவண்டி கடைகளை அப்புறப்படுத்தினர். ஆனால், தற்போது மீண்டும் சாலையோரங்களில் தரமற்ற உணவு பொருட்களை விற்பனை செய்யும் கடைகள், கிருஷ்கிரி நகரில் அதிகரித்துள்ளது.எனவே, கிருஷ்ணகிரி நகரில், இரவு நேரங்களில் சாலையோரங்களில் உணவு பொருட்களை விற்பனை செய்வோர், முறைபடி உணவு பாதுகாப்பு நியமண அலுவலர்களிடம் இருந்து அனுமதி வாங்கியுள்ளார்களா என்பதையும், தள்ளுவண்டிகளில் விற்பனை செய்யப்படும் உணவு வகைகள் தரமானதாகவும், சுகாதாரமாகவும் உள்ளதா என்பததையும் ஆய்வு மேற்கொண்டு, தரமற்ற உணவு வகைகளை விற்பனை செய்யும் கடைகளை மூடவேண்டும் என்று, பொதுமக்கள் கோரிக்கை விடுத்துள்ளனர்.
உப்புக்கு வந்த சோதனை
நாடு விடுதலை அடைந்த பின் உப்புத் தொழில் மிகுந்த வளர்ச்சி கண்டு வெளிநாடுகளுக்கு ஏற்றுமதி செய்யும் அளவு முன்னேற்றம் அடைந்துள்ளோம். நாட்டில் உப்பு உற்பத்தியில் முதலிடம் வகிப்பது குஜராத் மாநிலமே.
தமிழ்நாட்டில் தூத்துக்குடி உப்பு உற்பத்தியில் முதன்மை பெற்று விளங்குகிறது. ஆனால், குஜராத்தை போல கோடிக்கணக்கான முதலீட்டுடன் செய்யப்படாமல் இங்கு சிறு சிறு உப்பளங்களாகப் பாத்திகட்டி உப்பு உற்பத்தி செய்யப்படுகிறது.
இந்தியாவின் மொத்த உப்பு உற்பத்தி ஆண்டுக்கு இரண்டு கோடி டன். இதில் குஜராத் மாநிலத்தின் பங்கு ஒரு கோடியே ஐம்பது லட்சம் டன். ராஜஸ்தான் மாநில உற்பத்தி இருபது லட்சம் டன்.
தமிழ்நாடு, ஆந்திர கடலோரப் பகுதிகளில் உற்பத்தி செய்யப்படும் உப்பின் அளவு முப்பது லட்சம் டன்.
தமிழ்நாட்டின் தூத்துக்குடியில் கடற்கரையிலிருந்து ஒன்றரை கிலோ மீட்டர் தூரத்தில் ஆழ்குழாய் அமைத்து நீர் இறைத்து பாத்திகளில் தேக்கி சூரிய ஒளியில் உப்பு படிந்து வாரப்படுகிறது.
முழுக்க முழுக்க இயற்கையை நம்பியே இந்த உப்பு விவசாயம் செய்யப்படுகிறது. உப்பு விளைந்து வாருவதற்குத் தயார் நிலையில் இருக்கும்போது மழை பெய்தால் உப்பு உற்பத்தியாளர்கள் பெரும் நஷ்டம் அடைவார்கள்.
தமிழகத்தில் உப்பு உற்பத்தி மற்றும் வணிகத்தில் ஒரு லட்சம் தொழிலாளர்கள் ஈடுபட்டுள்ளார்கள். நேரடியாக உப்பளங்களில் பணிபுரியும் தொழிலாளர்கள் 40,000 பேர். பொட்டலம் இடுதல் மற்றும் வாகனங்களில் ஏற்றி இறக்கும் தொழிலில் ஈடுபட்டுளோர் 60,000 பேர்.
ஆண்டாண்டுகாலமாக இவ்வாறு உற்பத்தி செய்யப்படும் உப்பை உணவுக்குப் பயன்படுத்தித்தான் நம் முன்னோர்கள் வாழ்ந்தார்கள்.
அத்தகைய உப்பைப் பயன்படுத்தியதால் அவர்கள் ஆரோக்கியம் கெட்டுவிட்டதாக எந்த சான்றும் இல்லை. இந்நிலையில், அரசு சில சட்டதிட்டங்களை இயற்றி உப்புத்தொழிலை நசுக்கச் செய்யும் முயற்சியில் ஈடுபட்டுள்ளது.
உப்பில் அயோடின் கலந்துதான் விற்பனை செய்ய வேண்டும் என்ற சட்டம் இயற்றி பல ஆண்டுகளாகிவிட்டன. அதை எதிர்த்து உச்சநீதிமன்றத்தில் தொடரப்பட்ட வழக்கு நிலுவையில் உள்ளது.
நீதிபதிகள் இந்தச் சட்டப்பிரிவு செல்லாது என்று தங்கள் கருத்தைப் பதிவு செய்துள்ளபோதிலும் இறுதித்தீர்ப்பு இன்னும் வழங்கப்படவில்லை. இதுகுறித்து அஷோக் டி. ஜெய்சிங்கானி என்ற சத்துணவு ஆராய்ச்சியாளர் கூறுவதைச் சுருக்கமாகக் காண்போம்.
"அதிக அளவு அயோடின் உட்கொள்வது எய்ட்ஸ் நோய்க்குக் காரணமாக அமைகிறது. அதன் காரணமாக அகால மரணம் சம்பவிக்கிறது. பெரும்பான்மையான இந்திய மக்களுக்கு அவர்கள் அன்றாடம் உண்ணும் உணவிலிருந்தே அவர்களுக்குத் தேவையான அயோடின் சத்து கிடைத்துவிடும். அதற்கு அயோடின் கலக்காத சாதாரண உப்பே போதுமானது.
உஷ்ணப் பிரதேசமான நமது நாட்டில் தொடர்ந்து அயோடின் கலந்த உப்பை உண்பது, ஹைப்போதைரோயிடிசம், வயிற்றுப்போக்கு, கூடுதல் வியர்வை சுரத்தல், நீர்வற்றிப் போதல், விரைவாக எடை குறைவது, ஆஸ்துமா போன்ற மூச்சுத் திணறல், சர்க்கரை நோய், சிறுநீரகக் கல், தோல் புற்றுநோய் போன்ற பல்வேறு வியாதிகளுக்கும் காரணமாகிவிடும்.'
இந்நிலையில், உச்சநீதிமன்றத்தில் நிலுவையில் உள்ள வழக்கை ஏன் நமது அரசு விரைந்து முடிக்கத் தயக்கம் காட்டுகிறது என்று விளங்கவில்லை.
உப்பில் கலப்படமா? முன்பிருந்த கலப்படத் தடைச் சட்டத்திலும் தற்போது அமல்படுத்தப்பட்டுள்ள உணவுப் பாதுகாப்பு மற்றும் தரச்சட்டம் 2006}லும் உப்பிற்காகக் குறிப்பிட்ட தரம் இல்லையெனில், அது கலப்படம் செய்யப்பட்டதாகக் கருதப்பட்டு தண்டனை வழங்கப்படும்.
இயற்கையாக விளையும் உப்பில் அரசு நிர்ணயித்த தரம் இல்லையெனில், யாரைக் குற்றம் சொல்வது? சட்டப்படி உணவுக்கான சாதாரண உப்பில் சோடியம் குளோரைடு என்ற வேதிப்பொருள் 96 விழுக்காடு இருக்க வேண்டும்.
ஆனால், தூத்துக்குடியில் உற்பத்தியாகும் உப்பில் பெரும்பாலும் 92 விழுக்காடுக்கு மேல் இருப்பதில்லை. அதிலும் வடக்கு அளத்தில் ஒரு விகிதமும் தெற்கு அளத்தில் ஒரு விகிதமும் இருப்பதைக் காணலாம். இந்த வேறுபாட்டுக்கு அங்கு பயன்படுத்தப்படும் நிலத்தடி நீரின் அடர்த்தியும் பாத்தியில் உள்ள மண்ணின் தன்மையுமே காரணமாகும்.
சோடியம் குளோரைடு 96 விழுக்காட்டுக்குக் குறைவாக உள்ள உப்பை விற்பனை செய்யும் வணிகர்மீது கலப்படம் செய்த குற்ற வழக்கு தொடரப்படும். ஒரு விவசாயிபோல் இயற்கையை நம்பி உற்பத்தி செய்யும் உப்பைக் கலப்படம் செய்ததாகக் கூறி வழக்குத் தொடர்வது நியாயமா?
சரி, 96 விழுக்காட்டுக்குக் குறைவாக இருந்தால் அதை உட்கொள்ளும் நபர் எவ்வாறு பாதிக்கப்படுவார் என்ற வினா எழுப்பினால் அதற்குப் பதில் கிடையாது.
இதில் விந்தை என்னவென்றால், தென்கொரியாவிலிருந்து 85 விழுக்காடு சோடியம் குளோரைடு மட்டுமே உள்ள உப்பு வேண்டும் என்று ஆர்டர் வந்தும் நமது நாட்டுச் சட்டப்படி 96 விழுக்காடுக்குக் குறைந்த உப்பு ஏற்றுமதி செய்யக்கூடாது என்ற தடையிருப்பதால் நமது ஏற்றுமதி வணிகம் பாதிக்கப்பட்டது.
தூத்துக்குடி பகுதியில் உப்பு உற்பத்தி செய்யும் உற்பத்தியாளர்கள் மொத்தம் சுமார் 7,000 ஏக்கர் பரப்பில் ஆண்டுக்கு 8,88,300 டன் உற்பத்தி செய்கின்றனர். அவர்களால் கண்டிப்பாக 96 விழுக்காடு சோடியம் குளோரைடு உள்ள உப்பை உற்பத்தி செய்ய இயலாது.
என்று தணியும் இந்த உப்புக்கு வந்த சோதனை?
Feb 13, 2015
Amma canteen at Salem GH awaits inauguration
The Amma canteen at Government Mohan Kumaramangalam Medical College Hospital in Salem.
‘Hard-earned money spent on travel, treatment’
The Amma canteen, constructed at a cost of Rs. 1.9 crore on Government Mohan Kumaramangalam Medical College Hospital premises, is lying idle for the past five months.
Since it is a referral hospital for patients from five districts, over 10,000 people visit the hospital everyday. But only two canteens serve the needs of the people. Hence, to cater to the needs of the visitors, the foundation stone was laid in July and work was completed in September-end.
The spacious dining hall could accommodate more than 100 people at any time. But the facility created in three months is lying idle and is waiting for inauguration.
On the other hand, it was alleged that inferior quality ingredients were used in preparing food material and sold in the existing two canteens. Also, when officials of Tamil Nadu Food Safety and Drug Administration Department inspected the canteens on Wednesday, sub-standard items were used in preparing food.
Also, the food is not prepared in hygienic environment and unprotected drinking water is served to the people. Poor people who visit the hospital said that spending too much on food is not possible for them and hence demanded that the Amma canteen be opened immediately. “Our hard earned money is spent on travelling and on treatment. If the canteen is opened, we can get the food at affordable cost”, they added.
Corporation officials pointed out that orders have to come from Chennai for running the canteen.
Food safety director seeks report on slaughterhouse
Even as the Directorate of Health Food Safety and Standard has deputed a food safety officer to inspect the private slaughterhouse at Shoghi and asked him to submit a status report of health and hygiene there, the private operator has said he is being targeted as he had given a competition to the recently started slaughterhouse in the city.
The Directorate deputed the officer to inspect the private slaughterhouse, Goels Food World, after a five members’ joint inspection committee had highlighted the pathetic conditions at the slaughterhouse recently.
“We have taken cognizance of the slaughterhouse and asked the food safety officer to inspect it for health and hygiene and submit the report immediately,” said HS Rana, Additional Director and in charge-Director, Health and FSS. “We will take action as and when the report is submitted,” he added.
On the other hand, operator of Goels Food World Naveen Geol said certain officials in the Municipal Corporation had targeted him as he had been giving better services to shopkeepers in the city and other areas ever since the MC operated its own slaughterhouse in May last year. “We have a valid licence from the Food Safety and Standard Authority of India and has been operating it since 2006 as per norms,” he claimed.
He said, “They have a veterinarian, cull dead and unfit birds, the staff wear gears and use a boiler and transport chicken in crates. We have a small treatment plant and are now setting up a bigger plant worth Rs 24 lakh to overhaul the unit.”
Goel said the family had been into this business since 1937. “The MC is targeting as we sell chickens at cheaper rates to consumers in the city,” he charged.
On the other hand, MC veterinary officer Dr Arun Sirckek said an inspection of his unit was carried out twice with officials from animal husbandry, MC and pollution control board after the director urban development constituted the committee for the slaughterhouse after the outbreak of flu in the region.
“We are asking the operator to sell certified food in the MC area. The slaughterhouse falls under the jurisdiction of animal husbandry, not MC,” said MC officials.
Director, Animal Husbandry, Dr KS Rana said they had sought a report on the slaughterhouse as it ran a commercial venture and should employ a full-time registered veterinarian.
Feb 12, 2015
Food businesses asked to obtain license
Kohima, February 11 (MExN): Principal Director & Addl. Food Safety Commissioner, Directorate of Health & Family Welfare, Dr. G Kemp has directed all food business operators in the State to obtain license or register their food business (Food manufactures/ Miller/ Grinder/ Whole seller/ Retailers/ Godowns/ Warehouse/ Gold storage/ Distributer/ Transporters/ Stockers/ Agencies/ Departmental suppliers/ Repackers or Relabellers/ Pharmacies dealing with food items, food supplements/ Hotels/ Restaurants/ Canteens, Caterers/ all petty food business operators etc) from the office of the Designated Officer (CMOs) of the districts for the period 2015-2017 on or before August 4, 2015. The directive has been issued in pursuance of the Food Safety and Standards Act, 2006 (Licensing and Registration of Food Business) Regulations, 2011,
Operating food business without a License or Registration will attract a penalty of up to Rs. 5 lakh and imprisonment up to 6 months under Section 63 of the Food Safety & Standards Act, 2006, it was warned.
Any renewal application filed beyond the period mentioned above shall be accompanied by a late fee of Rs. 100/- per day, Dr. Kemp informed in a press release. Licensing and Registration forms and other details can be obtained from the office of the Chief Medical Officer on all working days.
Centre imposes restriction on import of cardamom
In light of notification, cardamom can be imported only if Cost, Insurance and Freight value is Rs 500 or above per kg
Centre has banned the import of cardamom, in both small and large grades, with CIF (Cost, Insurance and Freight) value below Rs 500/Kg.
Also the Department of Commerce, in a notification ordered that import of inferior quality cardamom would not be allowed.
Import of Cardamom which does not meet the quality standard/Specification of Food Safety and Standards Authority of India (FSSAI) will not be allowed, the notification said.
In the light of the notification, cardamom can be imported only if the CIF value is Rs 500 or above per kg and on payment of import duty at the rate of 70%, besides meeting the quality standards specified under FSSAI.
Based on the samples drawn and sent to the Spices Boards' laboratories analytical reports will be issued for releasing the consignments at various ports, Spices Board said.
Under this, the minimum import price (MIP) of the spice will be Rs 500/Kg. Cheaper grades come to India even at price below Rs 300/Kg, which dominates local markets in north India and is being widely used in Pan products. Smuggling is also active through Bangladesh and Nepal boarders.
This affects the local farmers heavily as there is a sharp fall in prices in the domestic market. Growers told Business Standard that they should get at least Rs 750/ Kg in order to continue with cardamom growing. The advent of imported cardamom caused serious drop in prices during the main harvesting season. Since this is an off season now, price in local auction trading has increased to Rs 890/Kg (Average quality), while best quality fetched Rs 1169/Kg today.
As a measure to sustain the domestic cardamom industry and to control on the reported large scale import of inferior quality cardamom, especially from Guatemala, Spices Board had taken up with the Department of Commerce, for imposing minimum import price and also ensuring the quality of imported cardamom. In response to the Board's proposal, the Department of Commerce, has issued a notification on 6th of this month.
Food safety officers to inspect commercial establishments
The Food Safety Wing of the Tamil Nadu Food Safety and Drug Administration Department has formed six teams to inspect water storage in commercial establishments as part of the dengue prevention measures. The teams would cover almost all rural areas of the district besides the Corporation areas.
Unsafe or open storage of fresh water is a health hazard as it provides breeding space for the Aedes aegypti mosquitoes that transmit the dengue-causing flavivirus.
Designated Officer R. Kathiravan told The Hindu here on Wednesday that the teams have inspected 300 restaurants, 450 bakeries and 40 food manufacturing units in the district in the past ten days.
Commercial establishments are required to store drinking water in a safe manner.
The water tanks must not be kept open and must be closed either with a lid or clean cloth.
The district administration was reviewing the dengue prevention measures on a daily basis now with the Collector Archana Patnaik chairing a meeting of all the departments involved in this effort.
Further, the tanks or vessels must be dried in sunlight and cleaned with bleeching powder at least once in every five days.
They would also remove discarded vessels and tyres, in which rain water can accumulate, he said.
If the teams come across shops with mosquito infestation, they would pass on the information to Health Department or the Corporation for fogging.
The Designated Officer said that they had sensitised hotel owners on the need for safe storage of drinking water. Pamphlets were also being issued.
Packaged Water: HC Raps Top Official
BENGALURU: The High Court on Wednesday pulled up Health and Family Welfare Commissioner P S Vastrad for inaction against packaged drinking water units operating without Bureau of Indian Standards (BIS) certification. The court was hearing a contempt petition filed against the commissioner.
A division bench of Justices N K Patil and G Narendar expressed concern over the impact of illegal packaged drinking water on people’s health.
The bench told Vastrad, “You are not talking about the measures taken to prosecute the people running illegal units. Illegal manufacturing can be stopped if you punish the accused.”
The bench further observed that the commissioner was talking about the proposal to constitute a task force to check illegal manufacturing units but had not taken any decision in the interest of public health. “You must take stringent steps. Moreover, why are you waiting for the constitution of a task force to take action?” the bench asked Vastrad.
The bench gave four weeks’ time to Vastrad, as against the eight weeks sought by the additional advocate general, to give details of the action taken in the matter.
Earlier, Vastrad, who appeared before the court with other officials, informed that he had held two meetings on February 9 and 10 to constitute a task force headed by the deputy commissioner, executive engineer, rural water supply officials, geology officials and local city corporation to regulate the activities of water packaging units.
“Recently, we closed nine such units in Bengaluru, but they are starting other activities in the same units,” he said.
The PIL was filed by Lochamesh B Hugar of Praja Andolana Grahakara Horata, Hubballi. While disposing of the PIL on November 9, 2012, the High Court had directed the health commissioner to take action against illegal packaged drinking water units and to ensure that they have a permit under the Food Safety and Standards Act, 2006, and the BIS Act, 1986.
But as it was not complied with, advocate Pruthvi Wodeyar, representing the petitioner, filed a contempt petition on April 2013. In response, Vastrad recently filed an affidavit.
Vastrad explained that though illegal packaging units had been closed across the state, some of the owners started other activities within the units.
He admitted this after advocate Wodeyar submitted details of electricity bills between October 23, 2011, and October 23, 2014, of the illegal units that were running even after being closed. The details were obtained under the RTI Act.
Hoegaarden back in India after adhering to regulator’s norms
As per new norms, companies must list on the label all ingredients used in the product in form of imprints and not stickers
Liquor companies are swiftly adhering to newer labelling norms, even as they continue to engage with the FSSAI for more simplified labelling regulations.
New Delhi: Months after many imported beers, includingHoegaarden, disappeared from shops because of stricter enforcement of labelling rules, the Belgian beer is back in the market after the company’s local partner complied with the Indian food regulator’s norms.
Gurgaon-based RJ Corp. (Ravi Jaipuria), the local partner ofAnheuser-Busch InBev NV, adhered to Food Safety and Standards Authority of India’s (FSSAI’s) norms that require importers to clearly state all ingredients of a beverage to be printed on the bottle label.
“We have adapted labels where it was needed,” said Chris White, president and group chief executive officer of Gurgaon-based RJ Corp. “Our company always complies with local laws.”
“We will be bringing in greater quantities in 2015 to satisfy demand,” added White.
AB InBev also sells brands such as Budweiser—locally bottled in India, apart from importing beers such as Leffe, Hoegaarden and Stella Artois into the country.
Trouble for food and beverage importers started in 2014 after FSSAI tightened labelling norms on products.
According to the new norms, companies must list on the label all the ingredients used in the product in the form of imprints and not stickers. As a result of the new guideline, many imported foods and beverage items, including beers such as Hoegaarden, Stella Artois,Corona and Victoria Bitter, were withdrawn from the market.
Business at local breweries and bars across top metros suffered as imported beers were unavailable.
“Stocks are back in the market in a sporadic manner,” said Rahul Singh, founder and chief executive of The Beer Café that runs close to 20 outlets in cities such as Delhi, Mumbai, Chandigarh, Mohali and Amritsar.
Demand for the Belgian beer, he adds, remained pent up, with consumers showing loyalty to the brand almost immediately, “we are seeing a very positive shelf take-off for the brand since it returned to the market.”
Lack of stock, for over six months, led local pubs and breweries to turn to locally brewed imported style beer in the country to supplement demand for such brands, that have found a niche in India’s domestic beer market dominated largely by United Breweries Ltd and SABMiller India.
More urban, high-income groups have taken to more expensive imported beers over the past few years. The retail price of 330ml Hoegaarden is `210.
“Popularity of these brands is unprecedented,” added Singh.
To be sure, the draught variant of the beer, however, still remains unavailable in the market.
Retailers also have no clarity on when brands such as Stella Artois will be made available.
The supply remains erratic, said Singh, adding that, even though the stock is back, it’s not easily available because of pent-up demand.
Liquor companies are swiftly adhering to newer labelling norms, even as they continue to engage with the FSSAI for more simplified labelling regulations.
“The goals of FSSAI are good ones, and we continue to work with the government as an industry body to make the process of compliance easier for members,” added White, also chairman of All India Brewers Association.
நடராஜர் கோயில் பிரசாத கடையில் உணவு பாதுகாப்பு அதிகாரி சோதனை
சிதம்பரம், பிப். 12:
சிதம்பரம் நடராஜர் கோயிலின் உள்ளே 21 படி அருகே தீட்சிதர்கள் பிரசாத கடை நடத்தி வருகின்றனர். இந்த கடையில் கடலூர் மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா மற்றும் அலுவலர்கள் நேற்று அதிரடி ஆய்வு செய்தனர்.
கடையில் வைக்கப்பட்டிருந்த பலகாரங்களை மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா, உணவு பாதுகாப்பு அலுவலர்கள் சிதம்பரம் பத்மநாபன், கீரப்பாளையம் அருண்மொழி ஆகியோர் ஆய்வு செய்தனர்.
பலகாரங்கள் எந்த எண்ணெயில் செய்யப்பட்டது, எப்போது தயாரிக்கப்பட்டது என அங்கிருந்த தீட்சிதர்களிடம் கேட்டறிந்தனர்.
சில பலகாரங்களில் எண்ணெய் அதிகமாக இருந்தது கண்டறியப்பட்டது. எண்ணெய் குறைவான அளவில் பயன்படுத்துமாறும், தரமான எண்ணெய் மற்றும் நெய்யில் மட்டும் பலகாரங்கள் செய்ய வேண்டும் என அறிவுறுத்தினர். மேலும் பிரசாத கடைக்கு மாவட்ட உணவு பாதுகாப்பு துறைக்கு விண்ணப்பம் செய்து லைசென்ஸ் எடுக்க வேண்டும் என தீட்சிதர்களின் செயலாளர் பாஸ்கர தீட்சிதரிடம் மாவட்ட உணவு பாதுகாப்பு அதிகாரி வலியுறுத்தினார்.
ஓமலூரில் பரபரப்பு உணவு பாதுகாப்பு துறையினர் அதிரடி ரசாயனம் கலந்து தயாரித்த 131 மூட்டை வெல்லம் பறிமுதல்
ஓமலூர், பிப்.12:
சேலம் மாவட்டம் ஓமலூரில் உணவு பாதுகாப்பு துறை யினர் திடீர் ஆய்வில் ஈடுபட்டனர். அப்போது சர்க் கரை மற்றும் ரசாயன பொருட்கள் கலந்து தயாரிக்கப்பட்ட 131 மூட்டை வெல் லத்தை பறிமுதல் செய்தனர்.
சேலம் மாவட்டம் ஓமலூர் வழியாக தர்மபுரி, சேலம், பெங்களூர் செல்லும் தேசிய நெடுஞ்சாலை ஓரமாக ஏராளமான தாபா ஓட்டல்கள் உள்ளன. இந்த ஓட்டல்களில் சுகாதாரமற்ற முறையில், உணவு தயாரித்து விற்பனை செய்யப்படுவதாக உணவு பாதுகாப்பு துறைக்கு தகவல் கிடைத்தது. அதன்பேரில், மாவட்ட உணவு பாதுகாப்புத்துறை நியமன அலுவலர் அனுராதா மற்றும் அலுவலர்கள் திடீர் சோதனையில் ஈடுபட்டனர்.
ஓமலூர் பகுதிகளில் உள்ள தண்ணீர்தொட்டி, புளியம்பட்டி, ஓமலூர், காமலாபுரம், பண்ணப்பட்டி உட்பட பல்வேறு பகுதிக ளில் உள்ள ஓட்டல் கடை களை உணவு பாது காப்பு துறையினர் ஆய்வு செய்த னர். அப்போது உணவு வகைகளில் அதிக சுவை கூட்டுவதற்காக, உடலுக்கு பாதிப்பை ஏற்படுத்தும் ரசாயனம் கலப்பது தெரியவந்தது. மேலும், காலாவதியான உணவு பொருட் களை விற்பனை செய்வதும் கண்டறியப்பட்டது. அவற்றை அதிகாரிகள் பறி முதல் செய்து அழித்தனர். ரசாயனம் கலந்து உணவு தயாரித்தால், கடுமையாக நடவடிக்கை எடுக்கப்படும் என்று ஓட்டல் உரிமையாளர்களுக்கு எச்சரிக்கை விடுத்தனர்.
அதை தொடர்ந்து, அவ்வழியாக வெல்லம் ஏற்றி சென்ற மூன்று வாகனங்களை சோதனை செய்தனர். அப்போது வெல்லத்தில் அதிக அளவில் ரசாயனம் கலந்து உள்ளதும், முழுக்க முழுக்க சர்க்கரை கலந்து தயாரிக்கப்பட்ட வெல்லமூட்டைகள் இருப்பதும் தெரியவந்தது. இதையடுத்து, வாகனங்களில் ஏற்றி வந்த 131 மூட்டை வெல்லத்தை பறி முதல் செய்த அதிகாரிகள், இதுகுறித்து வழக்கு பதிவு செய்தனர். மேலும், வெல்லத்தின் மாதிரியை சோதனைக்காக அனுப்பி வைத் தனர். ஓமலூர் பகுதிகளில் அதிகமாக சர்க்கரையை பாகாக்கி, அதன் மூலம் வெல்லம் தயாரிக்கப்படுவதாக வந்த புகாரையடுத்து இந்த சோதனை நடந்ததாக கூறிய அதிகாரிகள், ரசாயனம் மற்றும் சர்க்கரையால் தயாரிக்கப்படும் வெல்லம் உடலுக்கு பாதிப்பை ஏற்படுத்தும் என்பதால், அவ்வாறு தயாரிப்போர் மீது கடும் நடவடிக்கை எடுக்கப்படும் என தெரிவித்தனர்.
‘தினத்தந்தி’ செய்தி எதிரொலி: சாலையோர ஆக்கிரமிப்பு கடைகளில் உணவு பாதுகாப்பு அதிகாரி ஆய்வு
சேலம், பிப்.12
சேலம் பெரியார் மேம்பாலத்தின்கீழே, செவ்வாய்பேட்டை பால்மார்க்கெட் செல்லும் வழியில் அரசு மோகன் குமாரமங்கலம் ஆஸ்பத்திரியின் நுழைவுவாயில் பகுதி உள்ளது. இந்த நுழைவு வாயில் பகுதியில் சுகாதாரமற்ற முறையில் உணவுகள் விற்கப்படுவதாக கடந்த 11-ந் தேதி ‘தினத்தந்தி’யின் ‘நகர்வலம்’ பகுதியில் செய்தி வெளியானது.இதையடுத்து நேற்று காலை அரசு ஆஸ்பத்திரியின் உள்ளே அனுமதி பெற்று நடத்தி வரும் கடையிலும், வெளியில் சாலையை ஆக்கிரமித்து வைக்கப்பட்டுள்ள சாலையோர கடைகளையும் உணவு பாதுகாப்பு நியமன அலுவலர் டாக்டர் அனுராதா மற்றும் அதிகாரிகள் பாலு, ஜெகநாதன் ஆகியோர் ஆய்வு செய்தனர். அப்போது சாலையோர டிபன் கடை ஒன்றில் தோசை மாவு புளித்த நிலையில் இருந்ததை கண்டுபிடித்து அவற்றை அகற்றினார். மேலும் 4 கிலோ எடையுள்ள அழுகிய கேரட் இருந்ததையும் கண்டறிந்து தூக்கி எறிந்தனர்.
மேலும் கடைகளில் பிளாஸ்டிக் கப், தட்டு, பைகள் இருப்பதை கண்டு உடனடியாக அகற்றினார். பிளாஸ்டிக் தட்டுகளில் பொதுமக்கள் சாப்பிடுவதை தவிர்க்க வேண்டும் எனவும் தெரிவித்தார். மேலும் ஒரு கடையில் பிளாஸ்டிக் குடிநீர் தொட்டியை ஆய்வு செய்தபோது, தண்ணீரில் புழுக்கள் நெளிந்து கொண்டிருப்பதை கண்டுபிடித்து, சுகாதாரமான குடிநீரை பயன்படுத்தவும் டாக்டர் அனுராதா அறிவுரை கூறினார். அதைத்தொடர்ந்து அந்த தண்ணீர் ரோட்டில் கொட்டப்பட்டது. மேலும் சுகாதாரமற்ற முறையில் உணவு தயாரிப்பதையும் கண்டறிந்து அகற்றப்பட்டது. அதைத்தொடர்ந்து கடைக்காரர்களுக்கு எச்சரிக்கை நோட்டீசும் கொடுக்கப்பட்டது.
Feb 11, 2015
ஓட்டல், கடைகளில் அதிகாரிகள் ரெய்டு தரமற்ற பொருட்கள் பறிமுதல்
சேலம், பிப். 11&
சேலம் அரசு மருத்துவமனையின் உள்ளேயும், வெளியேயும் உள்ள ஓட்டல்கள், கடைகளில் இன்று சேலம் மாவட்ட உணவு பாதுகாப்பு துறை நியமன அலுவலர் அனுராதா தலை மையில் உணவு பாதுகாப்பு துறை அதிகாரிகள் பாலு, ஜெகன்நாதன் ஆகியோர் திடீர் ஆய்வு மேற்கொண்டனர்.
அப்போது ஓட்டல்களில் இருந்த புளித்த மாவு, அழுகிய கேரட், பிளாஸ்டிக் டீ கப், பைகள் உள்ளிட்ட பொருட் களை பறிமுதல் செய்தனர்.
இது குறித்து அனுராதா கூறியதாவது: சேலம் அரசு மருத்துவமனையின் வெளியே உள்ள 6 கடைகளிலும், உள்ளே உள்ள 2 கடைகளிலும் சுகாதாரமற்ற முறையில் உணவு பொருட் கள் விற்பனை செய்து வருவதாக அரசு மருத்துவமனை முதல்வர் மோகன் புகார் அளித்தார்.
அதன் அடிப்படையில் இங்குள்ள கடைகளில் ஆய்வு செய் தோம். கடைக ளில் பிளாஸ் டிக் பேரலில் சுகாதாரமற்ற நிலையில் தண்ணீர் நிரப்பப்பட்டு இருந்தது. அதில் டெங்கு உற்பத்தி செய்யும் லார்வாக்கள் இருந்தது தெரிந்தது.
இதனால் அந்த தண்ணீரை அதிகாரிகள் ரோட்டில் ஊற்றினர். மேலும் அந்த கடைகளில் புளித்த மாவு, அழுகிய நிலை யில் இருந்த 4 கிலோ கேரட் பறிமுதல் செய்யப்பட்டது.
மேலும் திறந்த வெளியில் சுகாதாரமற்ற முறையில் உணவு பொருட்கள் விற்பனை செய்யப்படுவது கண்டுப்படிக்கப்பட்டு அதை அகற்றினோம். அந்த கடைகளுக்கு எச்சரிக்கை நோட்டீஸ் வழங்கப்பட்டது. அழுகிய நிலையில் இருக்கும் உணவு பொருட்களை பயன்படுத்த கூடாது போன்றவை அறிவுறுத்தப்பட்டன. விதிமுறைகளை மீறி செயல்பட்டால் கடை உரிமையா ளர் மீதும் தக்க நடவடிக்கை எடுக்கப்படும்.
Trade helpless; Adulterators sell Rs 25 oil at Rs 150, make huge profits
A large number of small time mustard oil manufacturers in the country seem to be violating Food Safety and Standards Regulations,2011,that insist on selling edible oils only in packaged form sans any adulterants,by selling in loose a non-edible variety of oil that is adulterated with artificial essence and colour, as mustard oil.
The said oil is a popular cooking medium, in northern states like Uttar Pradesh and Madhya Pradesh, and hence the adulterated oil racket, though numbers are not available, seems to be eating into a large chunk of the organised edible oil business selling mustard oil in this region.
In Uttar Pradesh, artificial essence and the colour butter yellow are added to a non-edible variety of oil to make it look and smell like mustard oil. Vijay Bahadur Yadav, deputy commissioner, Food & Drugs Administration, Government of Uttar Pradesh, explains, “An unwavering greed for profits by the traders takes hold of common people. Our team raided the traders from Meerut and Kanpur who were passing off non-edible oil of different commodities, other than mustard, costing about Rs 25 a litre, as mustard oil, which costed around Rs 150 a litre, by adding artificial essence and butter yellow.”
He added, “Our team did a surprise raid in Kanpur on January 2 and 3 and in Meerut from January 5 to 8, 2015, and we have confiscated more than 25,000 litre of mustard and refined oil from traders with licences to produce mustard oil. The seized samples have been sent for a lab for analysing. Few samples of mustard oil seized from Kanpur were found to be substandard. Action will be taken against the traders concerned.”
Yadav is alarmed. “While carrying out the raid with my team, I was surprised, not by the illegal activity of the traders but by their brazenness. Most of the traders were just eyeing profits. They had no concern for people’s health. During the day of the raid, they openly sold the adulterated oil and aggressively opposed the sampling and quality checks exercise that we were carrying out.”
As for adulterants, Yadav informed, “During the five-day raid, our team found more than 28 quintals of broken rise, more than 30 quintals of rice husk and synthetic colurs, which were used for adulteration.”
Yadav elaborated further, “These traders do not fear the law. They just focus on how to hoodwink the authorities. Their modus operandi is thus: make the inferior variety oil and sell it under various ‘brand’ names. If one trader is investigated, the others continue with the same. And, for them, it takes no time to introduce a new ‘brand.’ Representatives of some big brands are also involved with these unorganised traders in this adulteration racket.”
As for Madhya Pradesh, a food safety officer, on the condition of anonymity, stated, “Even though many organisations are opposing sale of loose edible oil because it is adulterated, the Government of Madhya Pradesh is not restricting its sale with a concern for poor people. Hence, the sale of loose edible oil is exempted from any action for another year. The government is justifying its stand by saying poor people cannot afford packed oil.”
He rued, “Because of the one year extension, we are not able to take action against edible oil traders who are involved in adulteration.” Interestingly, the authorities concerned seem to be helpless though 2.4.2 of Food Safety and Standards (Packaging and Labelling) Regulations, 2011, clearly states, “Blended Edible Vegetable Oils shall not be sold in loose form.”
While authorities concerned are finding it difficult to take action against these smalltime traders due to various reasons, those representing the organised trade are concerned about the impact on their businesses. A representative from K S Oils in Madhya Pradesh, on the condition of anonymity, commented, “Due to some corrupt traders, who adulterate mustard oil, some big companies like K S Oils also come under the scanner of food safety authority.” As a deterrent, he recommended, “The traders who are involved in adulteration of edible oils should be given stringent punishment by the authority so that they don't repeat the act.”
Meanwhile, reiterating the organised industry demand for ban on sale of loose edible oil, B V Mehta, executive director, the Solvent Extractors' Association of India, stated, “Several times we have urged both Union government as well as state government to ensure that edible oil is retailed in a packaged form where the quality is ensured.” He added, “We are of the view that consumers must be educated about the advantages of packed edible oil.”
Food recall - The current scenario in India
Introduction
Food recall is an effort to limit liability for food business operators’ (FBO) negligence and avoid damage to publicity.
Recalls are costly because they often entail replacing the recalled product or paying for damage caused by use, although possibly less costly than consequential costs caused by damage to brand name and reduced trust in the manufacturer. Despite the undesirable nature of a recall event, it is in the best interest of the FBO to complete the recall quickly. Because the FBO is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion.
The increasing occurrence of food-borne illness due to consumption of unsafe food and frequent food recall incidences appearing in the media have emphasised the need for an organised and systematic approach to food recall. This will save the consumers from unsafe food leaving the premises of the company and immediate recall / withdrawal of implicated food from the food chain to save the company from disrepute and economic loss. Food manufacturers strive to prevent a recall, employ Food Safety Management Systems (ISO 22000), Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans. It is important to be ready for a recall well before a problem occurs.
The Codex Alimentarius Commission (CAC), a joint FAO and WHO commission, in 1969 stipulated that “Managers should ensure effective procedures in place to deal with any food safety hazard and to enable the complete and rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, other products which are produced under similar conditions, and which may present a similar hazard to public health, should be evaluated for safety and may need to be withdrawn. The need for public warnings should be considered. Recalled products should be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure their safety.
While food recall in India is a relatively new concept, the advent of Food Safety and Standards Act, 2006, brought to focus this vital aspect. Awareness is growing and FBOs are looking at it as a vital link in the supply chain. Indian companies are slowly realising that the product they release in the market may need to be recalled causing enormous damage to the reputation, brand name and loss of brand relevance and economic loss. This can be minimised if the company’s recall system is well planned, implemented and understood by those who are involved in core activities of sourcing, manufacturing and distribution functions.
International scenario
The Hazard Analysis and Critical Control Points (HACCP) brought out in 1997 by Codex Alimentarius Commission included food recall provision. It was widely implemented by food industries through certificate around the world. Also the International Organisation for Standardisation (ISO) brought out a more comprehensive international standard ISO 22000 on food safety in 2005 which provided requirements for product withdrawal / product recall (See Box 01).
Withdrawal / Recall Requirements
To enable and facilitate the complete and timely withdrawal of lots of end products which have been identified as unsafe by appointing personnel having the authority to initiate a withdrawal and personnel responsible for executing the withdrawal, and the organisation shall establish and maintain a documented procedure for product recall.
Withdrawn products shall be secured or held under supervision until they are destroyed, used for purposes other than originally intended, determined to be safe for the same (or other) intended use, or reprocessed in a manner to ensure they become safe.
The cause, extent and result of a withdrawal shall be recorded and reported to top management as input to the management review. The organisation shall verify and record the effectiveness of the withdrawal programme through the use of appropriate techniques (e.g. mock withdrawal or practice withdrawal).
Current status for food recall in India
The Food Safety and Standards Act, 2006
The Act under Section 28(4) emphasises the need for product recall. This states that if an FBO considers or has reasons to believe that a food which he / she has processed, manufactured or distributed is not in compliance with food safety norms he / she shall immediately initiate the procedures to withdraw the food in question from the market and consumers indicating reasons for its withdrawal and inform the competent authorities.
The Food Safety and Standard (Recall of Unsafe Food) Regulations
For effective implementation of the provision on food recall, the Food Safety and Standards Authority of India (FSSAI) is bringing a regulation on the subject. It has stipulated classification of recall, guidelines on recall and management of the recall process.
Classification of product recall
FSSAI is bringing out a regulation on recall of unsafe food. There are different classes of food recall (See Table 01) based on the impact on the health of the consumers. The draft regulations on food recall procedure have been issued to guide FBOs on how to carry out a food recall by facilitating the efficient, rapid identification and removal of unsafe food from the distribution chain and by informing consumers (where necessary) of the presence on the market of potentially hazardous food and ensuring that unsafe food are contained and destroyed or rendered safe.
TABLE 01 Classes of Food Recall
| Classification | Definition | Examples |
| Class I | This type of recall involves a health hazard where a reasonable probability exists that eating the food would cause serious, adverse health consequences or death. | Meat contaminated with L. monocytogenes in a ready-to-eat food product; E. coli O157:H7 in raw beef; allergens such as peanuts or eggs (not listed on the label). |
| Class II | This type of recall indicates a potential health hazard where a remote probability of adverse health consequences from eating the food exists, or if the resulting condition is temporary or medically reversible. | Presence of FD&C Yellow #5 dye in candy; presence of dry milk, a Class II allergen, as an ingredient in sausage without mention of the dry milk on the label. |
| Class III | This type of recall involves situations in which eating the food will not or is not likely to cause adverse health consequences. | A package containing fewer or lower weight products than shown on the package label or improperly labelled processed meat in which added water is not listed on the label as required by federal regulations. |
Guidelines for Food Recall
This also provides guidelines to FBOs on how to establish a written recall plan for carrying out food recall in order to ensure the hygiene, safety and quality of food and to protect the health of consumers and to establish a follow-up action or post-recall report in order to ensure the effectiveness of the recall and prevent a repetition. All food businesses engaged in the wholesale supply, manufacture or importation of foods must have an up-to-date recall plan (See Table 02) except food retailer, unless they are also engaged in the wholesale supply, manufacture or importation of food, food businesses within the food service sector such as restaurants and takeaways are exempted to have recall plan unless they are running multi-outlet food business chains having integrated manufacturing and distribution network. However, such food businesses in the food service sector may be part of another business ‘recall, i.e. they may need to remove recalled stock from the shelves and return it to the manufacturer, importer or wholesaler.
TABLE 02 Steps in the preparation of food recall plan
Sl.No.
|
Steps
|
Details of Activities
|
Recall management team
|
| |
Notification
|
| |
Identifying the food to be recalled
|
| |
Product recovery
|
| |
Effective recall
|
| |
6.
|
Followup action
|
|
7
|
Recall termination
|
|
4. Food recall - Recent case
The Food and Drug Administration (FDA) of Maharashtra ordered recall of candy 'Mango Bite' because the manufacturer used buffered lactic acid (adulterant) in the confectionery which is not permitted.
Frozen Tuna from India was recalled due to Salmonella Risk. The company in India that supplied the yellowfin tuna implicated in the multistate outbreak of Salmonella infections linked to sushi recalled frozen tuna strips because they, too, may be contaminated with Salmonella. The recalled tuna strips were shipped to four wholesalers in Georgia, Massachusetts, New Jersey and New York. In another similar incidence, infection of Salmonella had been reported from 24 states and the District of Columbia, according to the Centers for Disease Control and Prevention. The CDC says frozen yellowfin tuna, called Nakaochi Scrape, imported from India is the likely source of the outbreak. Many of those sickened reported eating sushi — in particular “spicy tuna sushi” — in the week before they became ill.
Sometime back there was tremendous controversy generated due to a Delhi-based research lab's report that all MNC and Indian company made soft drinks had pesticides contents far more than internationally accepted standards. The basic cause was contaminated water in India with pesticides used indiscriminately. But that could not give excuse to producers to pass off contaminated drinks. Though the storm had settled down, but not without long-term effects on credibility of soft drinks as safe products, these being banned in most of educational institutes’ canteens and lakhs of bottles were smashed by enraged protestors in various parts of the country. It necessitated relocation of some of the water bottling plants.
Conclusion
5.1 Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer.
5.2 Food recall is an important link in ensuring food safety to the consumer backed by regulatory control on the food service operators. FSSAI has taken steps to bring out a regulation to have systematic approach to food recall which will go a long way in providing assurance to consumer.
References
1.CAC/RCP 1-1969 (Rev.4-2003), Recommended International Code of Practice- General Principles of Food Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application
2.ISO 22000:2005 Food Safety Management Systems- Requirements for any organisation in the food chain
3.The Food Safety and Standards Act, 2006, Ministry Health and Family Welfare, Government of India
(The writer is MD, Quality Care Services Pvt. Ltd, New Delhi, and food safety expert, UNIDO, Vienna. He can be contacted at qualitycare1995@gmail.com)
Consumer activists upset over long rope to food business owners
Consumer activists from the city are upset about a government order that gives people running food businesses the time to obtain licences and registrations under Food Safety and Standards Authority of India (FSSAI) up to another six months from February 4, 2015. They say that an extension of around 36 months for the compliance of an act is a clear violation of the rights of consumers.
City-based NGO Anti Adulteration Consumer Society is considering moving to the court against this order issued by the ministry of health and family welfare earlier this month. Food Safety and Standards Act (FSS Act) which came into force on August 5, 2011 though the framing of the laws governing it had been going on since 2006. The businessmen had opposed it vehemently, asking for it to be taken back initially. Food business owners had later asked for some time to be able to adhere to all the rules of the act. This is the fourth time that an extension has been given to the food business owners for ensuring that their establishments comply with the act.
"The act is totally consumer-centric with every little detail has been made with the intention of safeguarding the consumer. The business owners have always been against the provisions made by FSS act. They had earlier got extensions saying that they need time to make necessary changes in their business in July 2012, in 2013 and in 2014. Three years is a long time for them to have made the necessary changes in operations," said president of Anti Adulteration Consumer Society Mohammed Shahid Sharif. He said that by giving the business owners more than three years for compliance of a rule, the government is favouring them over the consumers.
Meanwhile, the society has also brought to light several cases wherein traders have been clearly breaching the FSSA. These include cases of adulterating milk with water, worms and adulteration in food. "We have even caught some officials like those from Food and Drug Administration (FDA) being involved in cases to clear the name of some of the renowned companies who were caught breaking these regulations," said Sharif.
TWO MORE FOOD LABS SOON TO CURB ADULTERATION IN JHARKHAND
In the face of the challenge of addressing food adulteration and safety with eateries mushrooming all over Jharkhand, two additional food testing laboratories will soon be set up at two different locations in the State in the next financial year. With the additional laboratories, the number of food testing institutions will increase to three thus to some extent taking off the burden of the only Government-operated State Food Laboratory in Ranchi.
The State-owned laboratory situated at Namkom is currently overburdened with 100 to 150 samples submitted every month to examine adulteration and safety of a food item for consumption. The new laboratories will be set up to cater to the needs of Santhal Pargana and North Chotanagpur regions of Jharkhand.
“We have chosen Dumka that will address the needs of Santhal and another one is yet to be finalised, however, Dhanbad could be another place for setting up the lab. A Memorandum of Understanding will be signed between State Government and Government of India after it is approved by respective cabinets to set up lab as well as to upgrade the existing laboratory,” said Director-in-Chief (Food), Dr Praveen Chandra.
As the respective Cabinets will be discussing the matter of strengthening the hands of Food Safety Officers of Jharkhand, the cost for new installations and upgrading the existing food laboratory at Ranchi will be shared between the State and Central Government in the ratio of 25:75.
The new laboratories would address the primary concern of timely submission of food samples collected by Food Safety Officers, who need to rush to Ranchi with the samples collected from any part of the State. Although submission of samples were made on time without any aberrations setting up food testing facilities elsewhere was still needed to expedite the process of conviction of offenders of food adulteration and sellers of food unfit for consumption.
“This will fast pace entire process as testing takes time. With less number of cases at the disposal of the laboratory at Ranchi test results will come out in relatively less time,” asserted Chandra. Nonetheless, the existing laboratory is in dire needs of renovation and the directorate health has to travel miles before the lab at Namkom could be rated among the best in the class in India.
The only government owned laboratory has been given one-star by Government of India in terms of infrastructure and performance. Food safety in Jharkhand has been so far a compromised activity due to a myriad of problems that includes framing service rules which is needed to build up much needed human resource for curbing adulteration and ensuring food safety.
“We will do a gap analysis to find out what needs to be done for upgrading the lab. We have to frame service rules, upgrade equipments at the laboratory, create additional posts and many more things,” maintained the Director-in-Chief (Food). Notably, the quantum of funding is yet unknown as both the centre and State has to make provisions in the budget likely to be presented later this month.
CAFS receives HACCP certification from Bureau Veritas
MANGALURU: First anniversary eve of flight kitchen run by Kochi based Casino Air Caterers and Flight Services (CAFS) brought cheer to the caterers when it received the Hazard Analysis and Critical Control Point on Tuesday. Vinod S Panickar, business manager, Bureau Veritas, Kochi handed over HACCP certificate, food safety management system to George Dominic, managing director and CEO of CAFS. The flight kitchen completes one year on February 11.
Highlighting the significance of this achievement, J T Radhakrishna, airport director, Mangaluru International Airport said HACCP certification for a flight kitchen is a mandatory requirement for international operations. "Operation of CAFS in Mangaluru has reduced dependency of airlines to source food for their international and domestic flights from the metros," he said adding passengers are now assured of quality and fresh food from CAFS located next door to MIA.
George Dominic said CAFS which has taken a conscious decision to start flight kitchens in tier II cities presently operates such facilities in Kochi, Calicut, Chennai and Mangaluru. "We will add five more flight kitchens by 2017 in Jaipur, Ahmedabad, Raipur, Lucknow and Pune," he said adding the Jaipur facility will become operational by end of next month. CAFS incurs a cost of around Rs 15 crore on setting up each flight kitchen barring the land cost, he noted.
Noting that CAFS has excess food production capacity at its flight kitchen located at Kenjar here, Dominic said, "We intend to participate in the local food (catering) business." CAFS will set up a bakery/pastry at the City Centre Mall here shortly, Dominic said, adding entry of CAFS has made a huge difference in aviation sector. "At CAFS, we have a highly sterile area for food production as per strict guidelines laid down of Bureau of Civil Aviation Security," he noted.
Vinod said the HACCP certification is valid for a period of three years from February 10. CAFS will have to go in for re-certification after that, he said, adding CAFS will have to carry out daily audit of its kitchen. There will be surveillance audit by Bureau Veritas team - some announced and others surprise, he said, adding all these steps are aimed at ensuring that the highest possible standards at various levels of flight catering from food sourcing is maintained.
Feb 10, 2015
மானாமதுரையில் அதிரடி சோதனை காலாவதி குளிர்பானம், கலப்பட உணவுப்பொருள் பறிமுதல்
மானாமதுரை, பிப். 10:
மானாமதுரையில் நேற்று நடத்திய சோதனையில் காலாவதியான குளிர்பானங்கள், கலப்பட உணவுப்பொருட்கள் பறிமுதல் செய்யப்பட்டன.
மானாமதுரையில் நேற்று பேரூராட்சி சுகாதாரத்துறையினர், சிவகங்கை மாவட்ட உணவு பாதுகாப்பு மற்றும் மருந்து நிர்வாகத்துறை (எப்டிஏ), சுகாதாரத்துறை அதிகாரிகள் இணைந்து நகரில் உள்ள டீக்கடைகள், ஓட்டல்களில் அதிரடி சோதனை நடத்தினர். மாவட்ட உணவு பாதுகாப்புத்துறை நியமன அலுவலர் டாக்டர் அருள்நம்பி தலைமையில் முத்தனேந்தல் அரசு ஆரம்ப சுகாதார நிலை வட்டார மருத்துவ அலுவலர் மார்க்கண்டன்,
மருத்துவ அலுவலர் லெட்சுமிகாந்தன், உணவு பாதுகாப்பு அலுவலர் முத்துராமலிங்கம் ஆகியோர் சோதனை நடத்தினர்.
இந்த சோதனை மாலை வரை நீடித்தது. அதிகாரிகள் மொத்தம் ரூ. 30 ஆயிரம் மதிப்புள்ள காலாவதியான குளிர்பானங்கள், தின்பண்டங்கள் மற்றும் கலப்பட உணவுப்பொருட்களை பறிமுதல் செய்தனர். பின்னர் காலாவதியான பொருட்களை விற்பனை செய்ய கடைக்காரர்களிடம், இனிமேல் விற்பனை செய்தால் கடும் நடவடிக்கை எடுக்கப்படும் என எச்சரிக்கை விடுத்தனர்.
இதற்கிடையே சுகாதாரத்துறையினர் ஓட்டல்கள், பேக்கரிகள், பார்களில் உள்ள தண்ணீர் தொட்டிகள், டிரம்கள், பாத்திரங்களில் கொசுக்கள் உற்பத்தி ஆகிறதா என்பது குறித்தும் ஆய்வு செய்தனர். தண்ணீர் பயன்படுத்தும் இடங்களை சுத்தமாக வைத்திருக்கும்படி அறிவுரையும் வழங்கினர்.
மேலும் விழிப்புணர்வு ஸ்டிக்கர்களும் ஒட்டப்பட்டது. ஆய்வில் பேரூராட்சி துப்புரவு ஆய்வாளர் அபுபக்கர், துப்புரவு மேற்பார்வையாளர்கள் பாலசுப்பிரமணியன், மணிகண்டன், சுகாதார அலுவலர்கள், டெங்கு தடுப்பு ஊழியர்கள், பேரூராட்சி பணியாளர்கள் உள்பட பலர் கலந்துகொண்டனர்.
மானாமதுரையில் உணவு பாதுகாப்பு, சுகாதாரத்துறை அதிகாரிகள் நேற்று ஓட்டல்கள் கடைகளில் அதிரடி சோதனை நடத்தினர். காலாவதியான குளிர்பானம், தின்பண்டங்கள் மற்றும் கலப்பட உணவு பொருட்கள் பறிமுதல் செய்யப்பட்டன.
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