Sep 17, 2016
Hygiene in Restaurants
As pleasant eating out is for a diner, maintaining hygiene in the restaurant could he as complex a task for the restaurant’s staff. This pertains to restaurants housed in hotels too. A small gaffe in following the scheduled routine can result in food contamination and loss of loyal customers. ‘Thankfully, emphasis on hygiene in restaurants and in other eating joints is now growing.
“The total food services market today stands at Rs. 3,09,110 crores and has grown at 7.7 percent since our last report in 2013. This is projected to grow to Rs. 4,98,130 crores at a CAGR of 10 percent by 2021,” Riyaaz Amlani, President, NRAI, said at the recent launch of the India Food Services Report (IFSR) 2016.
But will the growth in the food service market he accompanied by a rise in restaurant’s hygiene standards as well? Ibis is quite likely in the Indian context because the Food Safety and Standards Authority of India (FSSAI) is reportedly now in the process of making hygiene enforcing norms stricter.
A sub-group consisting of industry bodies like the NRAI, the Federation of Hotel and Restaurant Associations of India (FHRAI) and the FSSAI have already been formed to amend rules that govern safety standards at eating out establishments in the country, according to the report.
While confirming the development to Business Standard, a prominent business daily, FSSAI’s Chief Executive Officer Pawan Kumar Agarwal recently said enforcing food safety standards at eating places was a must.
“Hotels, restaurants and eating joints need an FSSAI licence to operate but food safety standards are not necessarily met. We wanted to get a sense of what the industry’s view was on the subject and whether they were open to the idea of stringent enforcement,” Agarwal was quoted as saying.
So maintaining high hygiene standards is set to become not just a requirement for the restaurants in the country to attract new customers and retain them but also a compulsion to be in the business in the very first place,
How to Build a Hygienic Restaurant
Experts feel that keeping in mind a few factors can help those who are planning to open a new restaurant or running a restraurant score high on the hygiene quotient. “Ihe following of stringent hygiene conditions is also very much relevant for restaurants located inside hotels & resorts or rather within any hospitality property.
According to Chef Jerson Fernandes, the former Corporate Chef, Berggruen Hotels, an ideal restaurant should he in compliance with all HACCP (Hazard Analysis and Critical Control Points) best practices which mainly include toper hygiene and sanitation best practices such as ensuring having an error-free ventilation system for flow of fresh air and exit of used air and having an error-free drainage system for smoother waste and water disposal.
The location of the restaurant too plays an important role, he said. “Ihe restaurant should not be located close to a dumping ground or a factory emitting harmful carbons, Fernandes pointed out. “The restaurant should have easy access to fresh air and ample space for garbage storage. One of the important factors here is that the restaurant should also have a strong hygiene and sanitation training plan, both before and after opening,” he noted.
Shamima Sinha, Food & Beverage Manager, Davanam Sarovar Portico Suites, Bangalore, agreed that a restaurant should be ideally built as per the climatic conditions of the area.
“If the area is too dusty there should he screens to cut out the dust. It should not have too many nooks and corners, Hygiene 1 a they accumulate too much dust,” she explained.
“The restaurant should he built in a way where the flooring is not glossy and slippery. If the flooring is carpeted one should ensure that there are enough plug points for regular shampooing/ vacuunig. Ensure that the drainage and 3, plumbi , systems arc properly done,” Shamin a said.
Building a restaurant, that can meet high standards of hygiene and can also ease the daily maintenance process, demands paying attention to very small details, as was evident from Shamima’s suggestions.
“Direct lighting should have screens and if indirect lighting is used, one should ensure that the lamp shades are not collectors of dust. No crevices on walls and ceilings.and edges and corners to be curved,” she noted.
Shamima further noted that crockery and cutlery should be non-porous. Paying attention to small details is very important because, as Fernandes pointed out, the price you pay for not taking care of hygiene and sanitation in your hospitality facility can he very expensive. I Few critical items on the checklist for an MB Manager, whether he/she is employed in a stand-alone restaurant or in a restaurant located inside of a given hotelc according to Fernandes, should include:
• Regular trainings on hygiene and sank lion best practices to familiarise and !trail staff on the same.
• Ensuring all cleaning schedules and deadlines are met on daily, weekly and monthly basis. The policy of zero tolerunce on any cleaning or sanitation a issue’s should be strictly followed.
• Ensure all pest control practices are strictly followed and a checklist is maintained for the same.
• Ensure you have a separate zone for smokers to not disturb the environment of non-smokers.
• Ensure all temperature logs are followed strictly for both hot and cold food items being served to guests to facilitate the food quality is maintained and cross- contamination risks 4re eliminated.
• No staff should report on duty without a clean uniform.
• Most importantly, regular audits and checks of the same to ensure guest expectations are met.
Shamima added that grooming standards of staff should adhere to cuisine, decor and climatic conditions of the place. “Toilet and washrooms, if attached, should have a separate entity and should not be part of the restaurant.” she noted.
Upholstery in restaurants should be such that it does not accumulate dust, and clearance table should be separate from side station, she opined.
Personal Hygiene a Priority
“Cleanliness begins at home. You might serve the best food and drink in your restaurant but if your staff is not well groomed or lack personal hygiene, that’s of little use. Nobody wants to dine in a place which has staff-who lack personal hygiene,” Fernandes said.
“Staff needs to be trained on this right from day one of their joining. ‘Ihe importance of personal hygiene has to be explained to them right at the start,” he Shamima Sinha HOT L Business Review said.
Some important and basic aspects of personal hygiene for restaurants’ personnel, which is also relevant for the personnel of restaurants located inside hotels, according to Fernandes, are:
• To wash hands after using the washrooms or smoking;
• To change uniforms after a complete single shift;
• To sanitise hands once every three hours while on duty/after shaking hands with guests;
• To wear a proper head gear/hand gloves while handling food.
Employees are the most important link in preventing food-borne illness. Good personal hygiene, including proper and frequent hand-washing, is the best way to prevent food-borne illness, Shamima pointed out. According to her, restaurant employees should adhere to the following practices to maintain proper personal hygiene:
Hand-washing: Always make sure that hands are washed and thoroughly dried before starting work, between tasks, and before working with food products, equipment, utensils, and linens.
Cuts, Wounds, and Sores: Any cuts, wounds, or open sores on the hands and arms of restaurant’s personnel must be completely covered by a waterproof bandage. Wear single-use gloves or finger cots over any bandages on the hands and fingers.
Hair Restraints: Employees are required to wear hair restraints such as hair nets, hats or scarves that are effective in keeping their hair in control.
Proper Work Clothing: Restaurant’s employees who prepare or serve food products or wash and sanitise equipment or utensils must wear clean outer garments. It is recommendjd that aprons, Chef jackets, or smocks are worn. Employers must provide adequate storage areas for employee’s personal belongings. If employees routinely change clothing at the establishment, a room or area must be designated and used for that purpose. Such changing areas must be separate from food, clean equipment and linen.
Jewellery: •Ibe wearing of jewelry of restaurant’s personnel should be limited to plain handed rings only. Necklaces, bracelets, earrings, and other jewellery should not he worn when preparing or serving food.
Are your kids gorging on unwanted calories?
Watching advertisements or online videos on mouth-watering food, does give rise to intense cravings for many of us, and, more often than not, it leads to over-indulgence. If this is what we adults go through, imagine what kids feel. A recent study found thatchildren are likelier to have extra calories post watching advertisements for 'unhealthy' food. There have been many similar studies done that have come to the conclusion that ads showing high calorie, low nutrient, energy-dense foods affect children as young as two and also teenagers. The study states that within 15 minutes of watching ads of unhealthy foods, children are more likely to consume another 30 calories which possibly contributed to their overall weight gain.
Heightened consumption of calorie dense fast food items
Senior bariatric surgeon, Dr Ramen Goel, says, "Impact of broadcast advertising of food products targeted at children is well established with brand recall by children for upto two weeks. This results in consumption of specific food items, purchase preference and insistence with family members." He says that this has been discussed extensively by WHO sponsored committees and they have come out with guidelines to limit food product advertising on TV.
Dr Goel adds, "The industry has assured self-regulation, however, most of the regulation applied by industry in western world is for children TV and not on family TV programs. Additionally, most of non-participant companies continue to advertise unregulated even on children TV. Unfortunately no such regulatory environment exists in India. Impressionable minds of children are bombarded with intelligently designed ads resulting in heightened consumption of calorie dense fast food items. Parental control is unlikely to influence children's choices."
Lose track of food while eating
One of the serious problems of watching TV or movies while eating is that one does not realise how much one ends up eating. Senior pediatrician Dr Pawan Sureka reiterates saying, "Most of the time we are all so lost in the TV or movie we are watching that we keep on munching even though we are not hungry. This is further worsened by the tempting advertisements, especially so for children and leads to over consumption of foods with high calories."
Screen time eats up on exercise time
When your child spends time watching TV, the time for outdoor activities is decreased considerably. So, there is no time to burn the extra calories consumed. Experts say that this adds to childhood obesity, which, if not checked on time, goes on to become adulthood obesity.
Tips to deal with this
- Parents need to realise that their kids are not doomed just because they are consuming media.
- Discuss in detail with your child the benefits of various food groups.
- Make them aware how unhealthy food could be detrimental.
- Reduce your child's TV watching time. Children like to imitate, so reduce your TV watching time too.
- Discuss why some products are advertised while some nutritional foods are not.
- Follow healthy food habits and they will copy you.
- Give them healthy food options.
- Make time for family sports.
Vendor arrested for milk adulteration and tampering with dairy brands in Juhu
A day ahead of Anant Charurtdashi, last day of the Ganesh festival, when milk is in high demand, the Juhu police along with Food & Drugs Administration (FDA) seized 120 litres of milk and arrested a vendor for tampering with the packaging of famous dairy brands.
According to the Juhu police, a citizen alerted and informed them about adulterated milk being sold near Irla Junction at Juhu in Vile Parle west. The Juhu police and food inspector Ananya Rege reached the spot at 7.30 on Wednesday. The accused milk vendor, Giri Kandikatala, 45,was arrested.
Giri allegedly tampered with the milk bags at his home in Kapaswadi and Shivaji Nagar on Versova link.
The 120 litres of adulterated milk has been destroyed under supervision of Rege after samples were taken from them. The machinery and tools used for tampering and resealing milk bags have been seized.
“As milk has a high demand for making sweets and also for preparing prasad, some vendors adulterate it with water to make more money,” said a police official.
An FIR has been registered under relevant sections of the Indian Penal code, Food Safety and Standards Act 2006 and Food Safety and Standards Regulation (FSSR) 2011.
Sep 16, 2016
உணவு விற்பனை உரிமம் பெற வியாபாரிகளிடம் விழிப்புணர்வு நோட்டீஸ் விநியோகம்
நாகை, செப். 16:
நாகை பெரிய கடைத் தெ ரு வில் உள்ள உணவு விற் பனை நிலை யங் க ளுக்கு, உணவு விற் ப னை யா ளர் கள் உரி மம், பதிவு சான்று பெறு வது தொடர் பான நோட் டீஸ் களை உணவு பாது காப்பு அலு வ லர் அன் ப ழ கன் நேற்று வழங் கி னார். பின் னர் அவர் கூறி யது:
உணவு பாது காப்பு மற் றும் தர நிர் ணய சட் டம் 2006ன்படி உணவு விற் ப னை யா ளர் கள் உணவு விற் பனை செய் வ தற் கான உரி மம், பதிவு சான்று பெறு வ தற் கான காலக் கெடு கடந்த ஆகஸ்ட் மாதம் 4ம் தேதி யு டன் முடி வ டைந்து விட் டது. எனவே உணவு விற் ப னை யில் ஈடு பட் டி ருக் கும் டீ, காபி, பல கார கடை, ஓட் டல் கள், பேக் க ரி கள், ஸ்வீட், காய் கறி கடை கள், ஆடு, மாடு, கோழி கறி, மீன் விற் பனை கடை கள், சாலை யோர உணவு விற் ப னை யா ளர் கள், திரு மண மண் ட பங் கள், சமை யல் தொழில் செய் ப வர் கள், அடைக் கப் பட்ட உணவு பொருட் கள் தயா ரிப் ப வர் கள்,
சத் து ணவு, ஊட் டச் சத்து மையங் கள், ரேசன் க டை கள், அன் ன தான மையங் கள், மொத்த விற் பனை ஏஜென் சி கள் உள் ளிட்ட அனைத்து நிறு வ னங் கள், தனி நபர் கள் உட ன டி யாக மாவட்ட அரசு தலைமை மருத் து வ மனை வளா கத் தில் இயங்கி வரும் உணவு பாது காப்பு துறை அலு வ ல கத் தையோ அல் லது நாகை நக ராட்சி உணவு பாது காப்பு அலு வ லர் அன் ப ழ கனை9442214055 என்ற கைபேசி எண்ணை தொடர்பு கொண்டோ விண் ணப் பிக் கும் முறை குறித்து கேட் ட றி ய லாம்.
வரு டத் திற்கு ரூ.12 லட் சத் திற் குள் உணவு விற் பனை செய் யப் பட் டால் ரூ.100ம், அதற்கு மேலி ருந் தால் ரூ.2 ஆயி ர மும், கரு வூ லத் தில் செலுத்தி அதற் கான ரசீ து டன், புகைப் ப டம், அடை யாள அட்டை நகல், தேவை யான ஆவ ணங் க ளு டன் தாங் களே ஆன் லை னில் விண் ணப் பிக் க லாம். அல் லது உணவு பாது காப்பு துறை அலு வ ல கத்தை தொடர்பு கொள் ள லாம். உரி மம், பதிவு சான்று பெறாத நிறு வ னங் கள் மீது உணவு பாது காப்பு மற் றும் தர நிர் ணய சட் டம் 2006ன்படி நட வ டிக்கை எடுக் கப் ப டும்.
இவ் வாறு அவர் கூறி னார். நிகழ்ச் சி யில், நாகை வட் டார உணவு பாது காப்பு அலு வ லர் கள் மகா ரா ஜன், சதீஷ் ஆகி யோர் கலந்து கொண் ட னர்.
MPCB acts against units selling unpackaged water
Nagpur: The Maharashtra Pollution Control Board (MPCB) has swung into action against local manufacturing units selling unpackaged and unsealed potable water.
On September 6, TOI had reported that the city has many water manufacturing units that are selling 'drinking' water in unpackaged and unsealed chilled cans and jars. All these units are operating without licences from Bureau of India Standards (BIS) or Food Safety and Standards Authority of India (FSSAI) which are mandatory for selling packaged drinking water.
MPCB is also identifying such units and taking action against them for flouting environmental laws and adding to pollution. MPCB officials informed that around 40-50 such units have been issued non-compliance letters. "The units do not discharge waste water scientifically which leads to water pollution. We have directed them to file a reply immediately on the basis of which we will issue show cause or closure notices," the officials said.
During visit to such units, TOI had found shocking practices. In one of the units, the rejected water was released unscientifically in a drainage line which was close to a well. According to groundwater experts, the discharged water can contaminate groundwater and nearby wells and borewells if it contains pollutants. The rejected water, which is released after RO treatment, is said to be highly concentrated with pollutants and chemicals, sometimes even double than the original raw water.
The units are also withdrawing large quantities of groundwater on daily basis, without any consent from the Central Ground Water Board (CGWB). BIS rules say that a water manufacturing unit must have sufficient space for a separate laboratory, raw water storage facility, packing area and loading and unloading points. However, most of these local units are running in a small rooms in unhygienic conditions where processes like water storage, Reverse Osmosis (RO) set-up, chilling and washing dirty containers and refilling them are being done at the same time and at same place.
Sep 15, 2016
Are mandals ready to comply with FDA’s diktat on mahaprasad?
T en days of revelry shall finally come to an end as the star guest — Lord Ganesha — is all set to bid adieu today on Anant Chaturdashi. There aremahaprasad distributions being organised by majority of the Ganesh mandals today and the Food and Drug Administration (FDA) has made it mandatory for all the Sarvajanik Ganesh Mandals to get a licence for mahaprasad distribution and strictly follow the guidelines issued by them. But are the Ganesh mandals complying with the same is the big question? We find out...
'FED UP OF TOO MANY PERMITS' Shri Chintaharan Ganesh Utsav Mandal Been around for: 15 years "We are really fed up of taking permissions for every little thing. It is a community celebration and there are so many permits we need to seek. If we are being bothered and burdened with too many diktats then we shall stop our Sarvajanik Ganeshotsav from next year." Nicky Chhoutani (active member)
'NO CLARITY ABOUT THE RULES' Shri Sarvajanik Bal Ganesh Utsav Mandal, Bhende Layout Been around for: 28 years"We registered with FDA last moment yesterday because we had no clarity about the rules. We did it simply because it's mandatory. But, I don't think there is any need of such stringent rules to be imposed upon us. We are serving masala bhaat and shira today, keeping FDA's guidelines in mind - like keeping the cooking area clean and wearing gloves, headgear and apron while cooking the prasad." Eshwar Dhengle (president of the mandal)
'WHAT'S THE NEED TO FRET SO MUCH' Shree Ashtvinayak Bahuudheshiya SansthaBeen around for: 27 years "The entire food for mahaprasad is cooked at my home under my supervision. The hygiene factor is well taken care of. We are aware and duly follow the guidelines by FDA. Having said this, I don't think it is physically possible for the officers to inspect all the mandals in one day, so what's the need to fret? But I have kept my FDA permit ready."Munna Jaiswal (One of the founders of the mandal)
UN agency launches action plan to tackle threat of 'superbugs'
Good farm hygiene and animal health practices can greatly reduce the need to use antimicrobial medicines.
14 September 2016 – The United Nations agricultural agency today released a new action plan to help countries combat the spread of antimicrobial resistance in their food supply chains and to counter the growing threat of medicine-resistant ‘superbugs.’
“Antimicrobial medicines play a critical role in the treatment of diseases of farm animals and plants. Their use is essential to food security, to our well-being, and to animal welfare,” said the UN Food and Agricultural Organization (FAO) in a news release.
“However, the misuse of these drugs, associated with the emergence and spread of antimicrobial-resistant micro-organisms, places everyone at great risk,” it added.
According to the agency, its Action Plan on Antimicrobial Resistance will focus on improving awareness of antimicrobial resistance (AMR) issues among farmers, veterinary professionals, authorities, policymakers and food consumers.
The Plan will also focus building national capacities for surveillance and monitoring of AMR and antimicrobial use (AMU) in food and agriculture, strengthen governance related to AMU and AMR in food and agriculture, and promote good practices and the prudent use of antimicrobials in these systems.
Globally, the use of antimicrobial substances has grown steadily over the past 50 years as animal and fish farmers increasing use these medicines are used to treat diseases, or to prevent them from spreading further. In some cases – albeit to a lesser degree – antimicrobial substances are spread on plant crops.
Additionally, antimicrobials are added in low concentrations to animal feed as a way to stimulate growth – a practice that is increasingly discouraged but still relatively common.
Checking the increase of antimicrobial resistance
FAO Focus Areas of work as they relate to the five objectives of the Global Action Plan on increasing global Antimicrobial Resistance
To cope with the challenges of AMR, the UN agricultural agency underlined the importance of reducing the need for antimicrobial medicines in the first place, such as through vaccinating farm animals to build their natural ability to withstand disease. It also stressed that by adhering to best practices for hygiene, biosecurity, and animal care and handling, farms can minimise outbreaks and spread of diseases.
“Another key need is the lack of a global, standardized approach to data used to track the use of antimicrobials in livestock,” said FAO in the release, referring to a report by the UK Government's O'Neill commission which found that only 42 countries have such systems in place.
“Risks from AMR in agriculture are higher in countries where laws, regulations and monitoring systems are weak,” the agency noted.
On its ongoing work, FAO also mentioned that the joint FAO-World Health Organization (WHO) Codex Alimentarius Commission, which sets international food quality and safety standards, has already laid the foundations for food safety control authorities to tackle AMR in food via a range of standards on AMR, veterinary drugs and their residues, food hygiene, and animal feed. Codex recently established a dedicated AMR task force.
In the release, FAO also mentioned that the launch of the Action Plan is particularly timely given that the risk to human health posed by AMR as well as its connection to and impact on agriculture will be discussed at a high-level UN event to be held on 21 September in New York on the side-lines of the General Assembly.
அனுமதி பெறாவிட்டால் நடவடிக்கை பாயும் தீபாவளி பலகாரம் தயாரிப்பு உணவு பாதுகாப்பு அலுவலர் எச்சரிக்கை
சேலம், செப்.15:
அனு மதி பெறா மல் தீபா வளி பல கா ரம் தயா ரிப் பில் ஈடு ப டு வோர் மீது நட வ டிக்கை மேற் கொள் ளப் ப டும் என சேலம் மாவட்ட உணவு பாது காப்பு அலு வ லர் எச் ச ரித் துள் ளார்.
தீபா வளி பண் டி கை யின் போது நிரந் தர கடை கள் மட் டு மின்றி திரு மண மண் ட பம், வீடு க ளில் பல கா ரங் களை தயா ரித்து விற் பனை செய் கின் ற னர். நடப் பாண்டு தீபா வளி பண் டிகை அக் டோ பர் 29ம் தேதி கொண் டா டப் ப டு கி றது. தீபா வளி பண் டி கைக்கு இன் னும் ஒன் றரை மாதமே உள் ளது. இத னால் தமி ழ கம் முழு வ தும் உள்ள ஸ்வீட் ஸ்டால், திரு மண மண் ட பம், வீடு க ளில் இனிப்பு, கார வகை கள் தயா ரிக்க பலர் ஆயத் த மாகி வரு கின் ற னர். இது போன் ற வர் கள் கட் டா யம் உரிய அனு மதி பெற்ற பின்பே, பல கா ரங் களை தயா ரிக்க வேண் டும் உணவு பாது காப் புத் துறை அதி கா ரி கள் உத் த ர விட் டுள் ள னர்.
சேலம் உணவு பாது காப் புத் துறை அலு வ லர் டாக் டர் அனு ராதா கூறி ய தா வது:
தமி ழ கத் தில் பத் தா யி ரத் திற் கும் ேமற் பட்ட கடை க ளில் நிரந் தர இனிப்பு, கார வ கை கள் தயா ரிக் கப் ப டு கி றது. இவர் களை தவிர 2 ஆயி ரத் திற் கும் மேற் பட் டோர், தீபா வ ளிக் காக தற் கா லி க மாக பல கா ரம் தயா ரிக்க ஆயத் த மாகி வரு கின் ற னர். இவர் கள் திரு மண மண் ட பம், வீடு க ளில் இனிப்பு, கார வகை கள் தயா ரிக் கின் ற னர். தற் கா லி க மாக பல கா ரம் தயா ரிப் போர் கண் டிப் பாக சம் பந் தப் பட்ட மாவட் டங் க ளில் உணவு பாது காப் புத் துறை அலு வ ல கத் தில் பதிவு செய்து, உரிய அனு மதி பெற வேண் டும். பதிவு செய் யா மல் பண் டிகை கால பல கா ரங் கள் தயா ரிக் கக் கூ டாது.
உரி மம் பெறா மல் இனிப்பு, கார வகை களை தயா ரித் தால், அந்த உரி மை யா ளர் மீது உரிய நட வ டிக்கை எடுக் கப் ப டும். பல கா ரங் கள் செய்ய பயன் ப டுத் தப் ப டும் மைதா, சர்க் கரை, அரி சி மாவு, நெய், டால்டா, எண் ணெய் உள் ளிட்ட பொருட் க ளும் தர மா ன தாக இருக்க வேண் டும். பாத் தி ரங் கள் நல் ல மு றை யில் இருக்க வேண் டும். சுத் தி க ரிக் கப் பட்ட தண் ணீரை மட் டுமே உப யோ கப் ப டுத்த வேண் டும்.
இதை கண் கா ணிப் ப தற் காக குழு அமைக் கப் பட் டுள் ளது.
பல கா ரங் களை நல்ல முறை யில் பேக் கிங் செய்து, அதில் தயா ரிக் கப் பட்ட தேதி, உரி மை யா ளர் முக வரி, எத் தனை நாட் க ளுக் குள் பயன் ப டுத்த வேண் டும் என் பதை கண் டிப் பாக அச் சிட வேண் டும். பாலில் தயா ரிக் கப் ப டும் பொருட் கள் 3 நாட் க ளுக் குள் பயன் ப டுத் த வேண் டும்.
இனிப்பு வகை கள் 10 நாட் கள் வரை யும், கார வகை கள் 25 முதல் 30 நாட் கள் வரை யும் பயன் ப டுத் த லாம். வாடிக் கை யா ளர் கள் இனிப்பு, கார வகை களை வாங் கும் போது, அவை எந்த தேதி யில் தயா ரிக் கப் பட் டது என்று கேட்ட வாங் க வேண் டும். அதில் தயா ரிக் கப் பட்ட தேதி உள் ளதா என் பது குறித்து கண் கா ணிக் க வேண் டும். இவ் வாறு டாக் டர் அனு ராதா கூறி னார்.
கையுறை, தொப்பி அணி ய வேண் டும்
‘‘இனிப்பு, கார வகை கள் தயா ரிக் கும் இடங் க ளில் உணவு பாது காப் புத் துறை அதி கா ரி கள் ஆய்வு செய் வார் கள். இந்த ஆய் வின் போது ஸ்வீட் தயா ரிப் ப வர் கள் கையில் கையுறை, தலை யில் தொப்பி அணிந் தி ருக்க வேண் டும். நகங் களை சுத் த மாக வெட் டி யி ருக்க வேண் டும் என் றும் அறி வு றுத் தப் பட் டுள் ளது. அழுக்கு துணியை அணிந்து கொண்டு பல கா ரம் தயா ரிக் கக் கூ டாது. இது குறித்து அதி கா ரி கள் ஆய்வு செய் வார் கள். சேலம் மாவட் டத் தில் இது வரை பத் துக் கும் மேற் பட் ட வர் கள் உரி மம் கேட்டு பதிவு செய் துள் ள னர். இன் னும் ஒரு மாதத் திற்கு மேல் கால அவ கா சம் உள் ளது. இதற் காக சேலம், மேட் டூர், ஆத் தூர், இடைப் பாடி, ஓம லூர், நங் க வள்ளி, வாழப் பாடி உள் ளிட்ட பகு தி க ளில் ஏழு குழுக் கள் அமைக் கப் பட் டுள் ள து ’’ என் றும் அதி கா ரி கள் தெரி வித் த னர்.
வியாபாாிகள் நூதன மோசடி தரம் குறைவால் மக்கள் ஏமாற்றம் ‘போலி’ கொல்லிமலை மளிகை பொருட்கள் விற்பனை
நாமக் கல், செப்.15:
நாமக் கல் மற் றும் அதன் சுற் று வட் டார பகு தி க ளில், கொல் லி மலை பொருட் கள் என கூறி பலாப் ப ழம், பேரிக் காய், சீர கம் உள் ளிட்ட பொருட் களை மோச டி யாக விற்று வரு கின் ற னர்.
நாமக் கல் மாவட் டத் தின் பிர தான சுற் று லா த ல மான கொல் லி ம லை யில் வசிக் கும் விவ சா யி கள், பலாப் ப ழம், பேரிக் காய், சோம்பு, பட்டை, லவங் கம், கச கசா, கடுகு, வெந் த யம், சீர கம் போன் ற வற்றை இயற்கை முறை விவ சா யத் தில் சாகு படி செய் கின் ற னர்.
ரசா யன கலப் பில் லாத இந்த பொருட் களை வாங்கி செல் வதை பொது மக் கள் வழக் க மாக கொண் டுள் ள னர். நேரில் வர முடி யாத பலர், கொல் லி ம லைக்கு வரும் உற வி னர் க ளி டம் பணத்தை கொடுத்து, பொருட் களை வாங்கி உப யோ கித்து வரு கின் ற னர். கொல் லி ம லை யில் இயற் கை யாக விளைந்த விவ சாய பொருட் கள் அதிக ருசி யும், தர மும் கொண் ட தாக உள் ளது.
இத னால் இங்கு விளைந்த பொருட் களை நாமக் கல், குமா ர பா ளை யம், பள் ளி பா ளை யம், ராசி பு ரம், திருச் செங் கோடு உள் ளிட்ட பகு தி க ளில் விவ சா யி கள் விற் பனை செய் கின் ற னர். இந் நி லை யில் நாமக் கல் மற் றும் சுற் று வட் டார பகு தி க ளில், சிலர் கொல் லி மலை பொருட் கள் என கூறி மக் க ளி டம் மோச டி யாக விற் பனை செய்து வரு கின் ற னர்.
இது கு றித்து பொது மக் கள் கூறி யது:
நாமக் கல்-திருச் செங் கோடு சாலை யில் சனிக் கி ழமை தோறும் நடை பெ றும் சந் தை யில் மளி கைப் பொருட் களை வாங்க, தமி ழ கத் தின் பல் வேறு பகு தி க ளில் இருந் தும் மக் கள் வரு கின் ற னர்.
ஆனால், சந் தை யில் தற் போது விற் பனை செய் யப் ப டும் சீர கம், வெந் த யம், சோம்பு, பட்டை, லவங் கம், கச கசா, கடுகு ஆகி யவை கொல் லி ம லை யில் விளைந் தவை அல்ல. போலி யாக விற் கப் ப டும் பொருட் க ளில் தர மும், ருசி யும் இல்லை. கொல் லி மலை பொருட் கள் என வாங்கி செல் லும் வெளி யூரை சேர்ந் த வர் கள் தர மும், ருசி யும் இல் லா த தால் ஏமாற் றம் அடை கின் ற னர். இத னால் உண் மை யான கொல் லி மலை விவ சா யி க ளுக்கு அவப் பெ யர் ஏற் ப டு கி றது.
ஒரு முறை ஏமா றும் மக் கள், மறு முறை உண் மை யான கொல் லி மலை பொருட் களை கூட வாங்க தயங் கு கின் ற னர். சந் தை யில் மட் டு மின்றி, கடை வீதி, பஸ் ஸ்டாண்ட், உழ வர் சந்தை சாலை ரோடு, பூங்கா ரோடு, மோக னூர் சாலை என பல் வேறு பகு தி க ளில் போலி கொல் லி மலை விவ சாய பொருட் கள் விற் கப் ப டு கி றது. இதை தடுக்க சம் பந் தப் பட்ட அதி கா ரி கள் நட வ டிக்கை எடுக்க வேண் டும். இவ் வாறு பொது மக் கள் கூறி னர்.
இது பற்றி அதி கா ரி கள் கூறு கை யில், ‘நாமக் கல் பகு தி க ளில் போலி யான கொல் லி மலை பொருட் கள் விற் ப தாக புகார் வர வில்லை. அவ் வி தம் மோச டி யாக விற் பனை செய் வோர் பற்றி புகார் தெரி வித் தால், உரிய நட வ டிக்கை எடுக் கப் ப டும். மேலும் பொருட் களை வாங் கும் போதே, அதன் தரம் மற் றும் சரி யான எடை யில் உள் ளதா என் பதை சரி பார்த்து பொது மக் கள் வாங்க வேண் டும்’ என் ற னர்.
Sep 14, 2016
New liquor safety regulations to keep responsible drinkers in high spirits
THIRUVANANTHAPURAM: Welcoming the central health ministry's notification of the draft of Food Safety and Standards (Alcoholic Beverages Standards) Regulations, 2016, the representatives of both the bar hotel association and alcohol consumer protection forumhave said that the regulations, once in force, would pave the right way in preventing adulteration in liquor. However, they preferred to keep their fingers crossed on how effective the implementation would be in the state 'flooded with illicit or spurious liquor'.
At least the central government, through this draft regulations, has acknowledged that adulterated or quality-less liquor is being sold in various states, and the regulations can make a huge impact if strictly applied at all levels of manufacturing, distribution and consumption, said V M Radhakrishnan, the state president of theKerala Hotel Industrialists Association.
Meanwhile, M Damodharan, the state convener of the Alcohol Consumer Protection Forum, welcomed the notification, saying that liquor is finally being considered an edible drink in its complete sense. "Now they have to equip the food safety department with adequate staff and testing facilities for a strict implementation," he said.
"About 90 percent of the liquor being sold as IMFL (Indian made foreign liquor) through the outlets of state beverages corporation are not what they are supposed to be. Manufactured using spirit which even do not have the quality of formalin, these bottled liquors violate all norms with regard to ingredients and prescribed time for preservation and production," Damodharan pointed out.
The sampling and testing done by the Excise department, according to him, so far has not been able to prevent the sale of such adulterated liquor. "The samples which are collected from the private distilleries (who form the major chunk of suppliers) may be of good quality. But the quality of liquor that reaches the distribution outlets are not examined, which are said to contain even dangerous narcotic or psychotropic substances," he added.
Besides the sampling of each batch of liquor bottles at each distillery, the excise department also conducts random sampling at bars and toddy shops which are also sent to the state-owned chemical examiners laboratories. The state food safety department also conduct sample tests in analytical labs, but mainly that of toddy.
"However, it's a known fact that a major volume of toddy being served are illicit arrack or drink containing chemical substances. Stricter rules and regulations will definitely put an end to this, besides the sale of substandard liquor through outlets and bars," Radhakrishnan said.
The new regulations, according to him, will also help prevent beer manufacturers using substances like glycerine above permitted limits (a usual method to increase the shelf life), and thus prevent serious side effects in consumers. 'However, here we have the state government's monopoly of liquor sale and distribution, and nothing can happen without their knowledge," he said.
The draft regulations proposed by the Food Safety and Standards Authority of India(FSSAI), is the first of its kind in the country, and is expected to be finalised in a month's time. "If implemented strictly, thousands of families can be saved, as we find nowadays youth consuming low-quality liquor turning addicts in a short period. These regulations can do justice to responsible drinkers," Damodharan added.
House in shambles
Europe was outraged at the condition of slaughterhouses in the 19th century. India still isn’t .
This is a continuation of the last column ‘Who has the licence to kill’ (IE, September 1). An abattoir is no different from a slaughterhouse, except the use of French suggests it is more modern. “Everything is in shambles.” We have often used the word “shambles” in such contexts, to connote confusion. Before the usage changed, the word meant slaughterhouse and our slaughterhouses are indeed in shambles.
“Any urban authority may, if they think fit, provide slaughterhouses, and they shall make byelaws with respect to the management and charges for any slaughterhouses so provided. The owner or occupier of any slaughterhouse licensed or registered under this Act shall, within one month after the licensing or registration of the premises, affix, and shall keep undefaced and legible on some conspicuous place on the premises, a notice with the words ‘licensed slaughterhouse,’ or ‘registered slaughterhouse,’ as the case may be.” This is obviously from a statute. When this was said is more important than what it says. This is from the UK’s Public Health Act of 1875. The UK still has the Public Health Act. What I have just quoted is from the 1875 legislation, not the present one. The original sections (Sections 166 to 170) on slaughterhouses were repealed in 1938. They were no longer necessary because of stringent laws on food standards. For instance, if all abattoirs in India are licensed/registered under FSSAI (Food Safety and Standards Authority of India), you don’t need municipal governments to licence/register them.
The Public Health Act of 1875 wasn’t just about slaughterhouses. It dealt with public health and urban living conditions, sanitation, drainage, sewage treatment, water supply, housing and food. On slaughterhouses, the legislation only allowed for the construction of public slaughterhouses and licensing/registration of private ones (powers to close down unsatisfactory private slaughterhouses came later, in 1890). At the time, there were more than 1,400 private slaughterhouses in London alone. If one reads the newspapers and magazines from the period, debates about the rights of unorganised sector butchers (in private slaughterhouses), or their possible loss of employment, featured prominently. So did complaints about the lack of enforcement of extant legislation. Across the channel, if you go to Paris, you will probably visit the park known as Parc de la Villette. What you may not know is that this park resulted from an urban development project in the1980s. Before that, there used to be abattoirs there, and these were relocated in 1974. However, these earlier slaughterhouses were consciously constructed in 1867, to get away from disorganised, unhygienic and chaotic slaughterhouses to organised and centralised abattoirs.
Across the Atlantic, the changes came a little later and Upton Sinclair had a little bit to do with it. His 1906 novel, The Jungle, was supposed to be about harsh lives faced by immigrants. But most people focused on food safety and his descriptions of the meat-packing industry. There was an enquiry that led to the 1906 Meat Inspection Act and Drug Act, ancestors of the present Food and Drug Administration (FDA). In urban habitations, whether in Western Europe or North America, there was a movement from individual butchers slaughtering by hand in slaughterhouses to centralised municipal abattoirs and processing in factories. The subsequent transition of moving them out from urban areas entirely occurred much later. How many years does India lag advanced countries, in terms of number of years, measured by any yardstick of governance and development? That’s an impossible question to answer since it is a function of the indicator. India’s per capita income, using official exchange rates (not PPP), is around $1,600. Even if I leave out Monaco, Liechtenstein and Bermuda, Norway is at $94,000 and the US at $55,000. Angus Maddison’s work and PPP give us a better benchmark.
In constant 1990 dollars, India was at 2,160 in 2003 and USA was at 2,445 in 1870. That’s a gap of more than 130 years.
The legislation, and their consequent enforcement do not occur in a vacuum. They are often driven by what society wants. More than 130 years down the line, I still do not see the public outrage unorganised and unhygienic slaughterhouses led to in Europe in the 1850s, 1860s and 1870s. Not too many people know, a scheme to modernise abattoirs was launched in 2009, with financial assistance from the Union government. But this was demand driven. Local bodies, or private parties, would have to opt for it and there were few takers. In Delhi, take the Ghazipur abattoir and closing down/shifting of the Idgah slaughterhouse there. The relatively modern Ghazipur abattoir has also confronted controversies on other grounds. The Idgah one has been described as 200-years-old. It wouldn’t have closed down and moved to Ghazipur had it not been for a PIL filed by Maneka Gandhi in the Delhi high court in 1992, the case meandering through the court system until 2005. In the process, apart from closing Idgah, the new one in Ghazipur came up. In every argument and agitation, the loss of livelihood and employment came up, reminiscent of the mid-19th century in other countries. Finally, Idgah was closed down in 2009. But this is a quote from a Delhi high court’s 2015 judgement. “A perusal of the affidavits placed on record by the respondents (North Delhi Municipal Corporation and Delhi Police) shows that they have admitted that despite there being a complete ban on slaughtering in Kasab Pura, Idgah Road, Delhi, slaughtering is going on in the area.”
The writer is a member of Niti Aayog. Views expressed are personal
FSSAI sets the bar for spirits
The Food Safety and Standards Authority of India (FSSAI) has for the first time drawn up standards for an entire range of alcoholic beverages such as whisky, brandy, beer, gin, rum, vodka, and the like, including arrack and country spirit and various kinds of wines, with specifications for the alcohol content in each and the additives which may be used in each.
The draft regulations have been put up on the website of the FSSAI and the public has been invited to write in with any objections or suggestions, with scientific evidence in support of the same, within a period of 30 days, ie, by October 4, so that these may be taken up by the FSSAI.
The proposed regulations are in line with the standards drawn up by the International Organisation of Vine and Wine (OIV), an intergovermental organisation which defines international standards and regulatory practices for the wine industry and whose recommendations are approved by member countries, including India
The draft regulations clearly define what each alcoholic beverage is and specifies the amount of ethyl alcohol that each beverage should contain, the additives which may be used, and the production methods which should be adopted for each beverage.
For example, the beverage tequila, “shall be aged in oak barrels”.
The FSSAI has also specified the labelling requirements for each alcoholic beverage. The labelling information should specify the alcohol by volume (abv) and the number of standard drinks each bottle/package has. It has defined each standard drink as 10gm or 12.7ml of ethyl alcohol measured at 20 degree C.
Thus, a 750 ml bottle of 36 per cent abv spirit should be labelled as “contains 22 standard drinks”.
The draft regulations say that no alcoholic beverage should contain nutritional information on the label and that an alcoholic beverage which contains more than 8.0 per cent abv shall not be represented as a “low alcohol beverage”.
The labelling requirements for wines require manufacturers to mention the origin of the wine, generic name of the grape used, and geographic origin and vintage dates.
Joint Commissioner of Food Safety K. Anilkumar said this was the first time that such a comprehensive set of standards, including specifications for labelling declarations, ingredients and even the quality of water to be used were being brought out for alcoholic beverages.
Hygiene check: 5 eateries raided
INDORE: In order to keep a check on adulteration and hygiene, the district food and drug department carried out raids at five food outlets that college students frequently visit. In the second phase of Operation Vishuddha, a food safety drive, the district administration chose dhabas, small pocket-friendly restaurants and tiffin centres as their focal points of inspection.
"Since the new academic session recently began in colleges, we want to ensure that students, especially the ones from outstation, get healthy food while they are away from home," said Manish Swami, district food official. The five food centres where raids were carried out are located on Bhawarkuan and Khandwa Road areas where several educational institutes, including Devi Ahilya Vishwavidyalya (DAVV), are located.
"We collected samples of oil from Shubh Tiffin Center, Kashish Dhaba and Gayatri Kirana to check the quality of oil being used to cook the food. We also collected cold drink samples from New Kanchan Restaurant and Sawariyan Restaurant to check if the owners of these places weren't using duplicates of popular soft drink brands," said Kirti Rawat, District Food Officer.
She added that the samples will be sent to the laboratory and suitable action will be taken against the owners once test results are out in a fortnight. The district food and drug department also found that these restaurants and food centres were not adhering to guidelines issued by them regarding maintenance and hygiene.
"We have issued notices to them and will keep a tab on whether they comply with all the guidelines in the future or not," said Rawat.
Officials also raided other small food outlets and spelt out guidelines issued by the department to the owners, cooks, waiters and cleaning staff so that they could maintain hygiene at the eateries they were working at within their respective spheres of work. "A number of waiters did not know that they had to submit a medical health certificate to the district administration for the dhaba to run smoothly," said Rawat.
Are food labels helping or wrecking your diet?
Don’t look just for food label instructions such as sugar-free, low calorie etc but also for the nutritive value in them.
Choosing a healthy snack at a supermarket or grocery store has become as tough as voting in a dependable political candidate. In India, food labels appear to be designed to mislead consumers by providing information in ways that confuse rather than help shoppers choose healthier products, eat smaller portions and get more active.
Most people think they are on the right track as long as they choose foods that are sugar free, low cal, low fat, low cholesterol, low starch, skimmed, toned, double-toned, baked not fried etc and end up choosing foods with no nutritive value or foods low in one unhealthy ingredient but high in others.
Supermarket shelves are packed with examples of misleading claims. Sugar and wholewheat flour are mixed with artificial additives to make ‘high-fibre’ cookies, juice labelled ‘with no added sugar’ may have other equally harmful sweeteners such as fructose, dextrose, dextrine and high fructose corn syrup, ‘healthy’ fruit yoghurts are loaded with sugar and preservatives, and oils labelled ‘cholesterol-free’ and ‘heart-friendly’ may have other fats that block up arteries just as efficiently as cholesterol.
In India, most packed foods have a nutrition label on the back or side of the packaging that includes information on energy in kilocalories (kcal) -- popularly referred to as calories -- fat, saturated fat, sugar, salt, carbohydrates, protein and essential vitamins and minerals in either 100 grams and sometimes per portion of the food. It’s vital for consumers to take a close look at the portion size, as foods high in calories may be listed.
With people spending six seconds looking at a food package before deciding what to buy, the best labels are those that provide basic information at a glance. Symbols work better than numerical information, with activity-equivalent calorie labels being the most easily understood by all, particularly by lower socioeconomic groups who often lack nutritional knowledge and health literacy, reported a study in Nutrition Reviews. The study recommends nutrition labels use text and symbolic colour to indicate nutrient levels rather than nutrient-specific labels with numeric information, as done in India.
Simple colour coding to share nutrition information is increasingly getting popular.
Simple colour coding to share nutrition information is increasingly getting popular. Studies have shown that ‘traffic light labels’ used in the Australia, New Zealand, UK and Sri Lanka have helped change eating and drinking behaviour. These labels are designed to give independent scientific dietary advice to help people make healthier food choices quickly and easily. Green, amber or red coloured labels in the front of the pack show at a glance if the food shoppers are thinking about buying has low, medium or high amounts of fat, saturated fat, sugars and salt. Red indicates that the food is high in fat, sugars or salt and should be eaten occasionally or in small amounts. Amber indicates it’s an okay choice and green certifies it as a healthier choice.
If a food package has all three colours – different for saturated fat, fats, sugar and salt – people are advised to pick products with more greens and ambers and fewer reds. If two products have similar colours, comparing the amount of fat, saturated fat, sugars and salt in a portion and choosing the one which has lower values helps you make a balanced choice.
People can use colour-coding to judge how healthy is the amount of fat, sugar and salt listed in the nutrition label of whatever they are eating or drinking. On display is a UK shopping card.
Chuffed with the success of traffic light labelling in the UK, the Royal Society for Public Health has called for introducing ’activity equivalent’ calorie labelling, with symbols showing how many minutes of several different physical activities is needed to expend the calories in the product. For example, the calories in a can of fizzy drink would take a person of average age and weight about 26 minutes to walk off. Given its simplicity, activity equivalent calorie labelling offers a recognisable reference that is understood by everyone, write researchers in the BMJ.
The aim is to make people more mindful of the calories they end up eating and how these calories relate to activities in their everyday lives. The message, say researchers, is more positive because instead of asking people to cut down on specific foods or drink, activity labelling encourages people to do something to counter their dietary choices.
You can’t out-run a bad diet, just as you can’t build lean muscle on empty calories that lack the foundation of a healthy diet – high on vegetables, fruit, nuts, beans, fish, wholegrain and legumes and low in sugar, saturated fats, dairy, starch and meats. Each one of us needs to create a balanced relationship between the calories consumed and the calories expended to stay healthy.
Time for the Government to look at the waistline
A lot has been talked about and debated around the topic of processed food and unhealthy eating habits at an early age. Britainsaid it would tax companies which sell sugary soft drinksand invest that money in healthprograms for school children saying nearly a third of those aged 2 to 15 are already overweight or obese. Other countries such as France, Hungary, Belgium and Mexico will also impose some form of tax on drinks that have excess sugar. Similarly in India, Kerala government is planning to tax junk food at 14.5%. The ‘fat tax’ will be levied on burgers, pizzas and processed foods (ie. taxing the food groups that make one fat or increase their risk of developing diabetes) served in organized international fast-food outlets such as McDonald’s, Burger King, Pizza Hut and Domino’s. Aim is to try to cut fast-rising obesity & diabetes rates in the state. Presently, 28.1% women and 17.8% men in Kerela are either overweight or obese, putting it close to India’s second most obese state, Punjab.
In my opinion, the Government of India should take measures to identify the problem from the root. Obesity is a challenge not only in countries like US and China, but also in India- known to be the third largest in the world. One recent studysuggests that the medical cost of obesity was nearly $150 billion in 2008 which seems to have doubled last year.
Campaigns on smoking and alcoholism is common, then why doesn’t the Government investigate & study obesity and diabetes which is an immediate need? Government actions won’t directly alter someone's decisions about eating and exercise. Education efforts have not worked, and we can't regulate or litigate any citizen's access to total calories or exercise choices. Instead, the Government should look at educating consumers in general about obesity and diabetes especially children and adolescents. They should encourage outdoor sports, physical activities and adopt a regular fitness regime rather than engaging in unhealthy lifestyle habits. This will do wonders in improving health and well-being of our citizens.
Encourage schools to front this initiative in the age brackets (3-8) and combine an increased physical education/activity emphasis linked with dietary education as well.
The government should avoid subsidizing food products that form the basis for unhealthy food options. There has been a discussion on the new Govt directives on dangers of Trans Fats & hydrogenated oilsand phasing out of artificial trans-fats (5-12x higher TF’s in Indian foods than global standard), however there has been no discussion on dangers of hydrogenated oils. Regulation on FMCG, F&B food ads hasn’t yet been applied.
Positive incentive, voluntary programs or responsibility given to public schools can be ensured to promote healthy choices in physical activities and diet plans. Allocating more funds to community level parks that can open up spaces for physical activity for citizens should be looked into. Change in our current tax and agricultural system to stop subsidies for many sugar products can perhaps help reduce consumption of junk foods.
Obesity in part is a matter of personal responsibility, however, as a nation, we need to start paying more attention to the impact of the social determinants of health to our society.
Sep 13, 2016
Why so many food product imports get rejected
In the aftermath of the Welspun controversy, Business Standard gets deeper into the issue of global scrutiny facing Indian businesses across key sectors, in a three-part series. Today, we look at the
Monthly data on import refusals by the US Food and Drug Administration (FDA) this year paint a grim picture of Indian food products. India consistently ranked among the top three countries whose products were rejected for import by the regulator.
An average of the first eight months of 2016 puts India's tally of rejects at 220, second after China's 253. Mexico is third at 189.
India topped the list of import refusals by the FDA in August with 202 products, including soaps, detergents and food products. Food products constituted nearly 60 per cent of the refusal list for August, with salt, rice, edible oils, instant noodles, snacks, bakery products, and carbonated drinks and juices being rejected.
Violations include mislabelling and products containing allergens. Among the manufacturers were Hindustan Unilever, Mondelez India and Nestle India.
The three companies insisted they complied with all the norms and these were not legitimate exports by them.
"Our direct exports to the US take into account quality, safety, labelling and packaging requirements for that market. There is a possibility that the products referred to, which are meant for sale in India, are entering the US through parallel imports. Since the labelling requirements for India are different, it is not surprising that the products do not fulfill the FDA requirement," a Nestle India spokesperson said.
"In 2016 (including August), HUL has not received any refusal from the FDA for any of the products it exports to that market through its authorised distributor. The stocks refused import into the US by the FDA in 2016 have not been exported by HUL," a company spokesperson said.
A Mondelez India spokesperson said the company did not export to the US. "Quality and safety is our highest priority and our products meet all regulatory standards in India," the spokesperson added.
Where lies the problem then
While grey imports could be an issue, the problem of Indian food products not matching up to global standards is an old one for big players.
Food importers and exporters Business Standard spoke to said a key issue was India's inability to fully comply with international norms, such as the Codex Alimentarius.
"There is a variance in food standards, resulting in persistent import refusals by regulators such as the FDA. This is a concern and companies need to look at this closely," said Ashwin Badri, chief executive officer of Equinox Labs, a Mumbai-based laboratory specialising in food, water and air testing.
While the Food Safety and Standards Authority of India (FSSAI) has attempted to bring some parity with international norms by introducing an ingredient-based regulatory regime in place of a product-based approval system that was scrapped last year by the Supreme Court, there is still much work to be done.
"The problem also is that there is no traceability down the supply chain for domestic manufacturers, which results in products suffering from quality issues when exported," said a food importer.
"Apart from Indian food standards coming up to global norms, there is a need to look into manufacturing and supply-side constraints that companies face. The big ones may have some control on quality, but as you go down the line, smaller manufacturers may not, resulting in sub-standard products," he added.
A decade ago, when the Centre for Science and Environment (CSE) had brought up the issue of pesticide in colas, it had raised similar concerns.
In recent years, CSE has focused on the presence of salt, sugar and trans-fat in junk food, among the key causes of obesity.
Following a hard-hitting study two years ago by the CSE, the FSSAI had issued guidelines on sale of junk food in schools.
Food importers allege lack of action on new guidelines
New guidelines take into account some key concerns of food importers on single-window clearance & random sampling of products
The Forum of Indian Food Importers (Fifi) has rapped the Food Safety and Standards Authority of India (FSSAI) on implementation of the import guidelines issued by the latter 10 days earlier.
The new guidelines take into account some key concerns of food importers on single-window clearance and random sampling of products. However, the importers forum, consisting of almost 5,000 companies, says implementation is yet to happen on the ground.
The guidelines were overhauled after widespread criticism last year that products were being held up at ports for extended periods due to archaic processes, resulting in delays of months. The country imports about $3 billion of packaged food products a year.
FSSAI subsequently issued new draft guidelines in April and operationalised these earlier in this month.
Amit Lohani, convenor of Fifi, says documents uploaded under the Pre-Arrival Document Scrutiny, the single-window clearance under the new guidelines, is resulting in further red tape, since departments such as animal husbandry are also notified for clearance, in addition to FSSAI. "These are teething issues, which ideally should be resolved. Delays can be avoided if the principle of single-window clearance is followed on the ground," he says.
On random sampling of products, Lohani says the regulator has assured the body it will ensure on-ground implementation shortly. Under the old guidelines, 100 per cent sampling of consignments would be undertaken at ports, resulting in backlogs. The new guidelines have attempted to correct that, industry sources said.
FSSAI chief esecutive Pawan Kumar Agarwal said the changes were aimed at improving transparency and speed. "The guidelines do take into account what stakeholders have been saying. If there are issues, that is a matter of discussion," he said, without specifying timelines for implementation of the new norms.
Alcoholic Beverages Standards 2016: For every alcoholic beverage, a govt definition
The government is ready with its first official document laying down the standards of alcoholic beverages in the country.
The Food Safety and Standards Authority of India has drawn up the Food Safety and Standards (Alcoholic Beverages Standards) Regulations, 2016. It is the first time alcohol has been categorised and standardised as a consumable beyond the realms of excise tax. The authority has invited stakeholder comments on the draft standards by October 9, following which they will be notified.
The draft regulations define an alcoholic beverage as a “beverage or a liquor or brew containing more than 0.5% ethyl alcohol (ethanol) by volume/volume as the active agent. The ethyl alcohol used in the production of alcoholic beverages shall be of agricultural origin.” It can be either a distilled alcoholic beverage or an undistilled one.
Everything from a brewery to a distillery have been laid down in the 16-page document that also defines various kinds of alcohol such as brandy, cognac, whisky (bourbon, Irish whisky, single malt, blended malt, Scotch etc are defined in great detail) gin, vodka fenny, arrack, even laying down standards for various grades of country spirits.
Though the standards have been in the works for some years now, the timing is interesting, with politicians waking up to the political opportunities of prohibition. While Gujarat has been a dry state for years, Bihar has banned alcohol sale since April this year. Prohibition was an election issue in Tamil Nadu, while Kerala is going dry in a phased manner. And during his recent poll speeches in Punjab, Delhi CM Arvind Kejriwal has promised to crack down on alcohol.
FSSAI officials say like any other standards, once the regulations are notified any product sold under a particular label without abiding by these regulations can face action like Maggi did last year when its noodles showed high levels of monosodium glutamate and lead content. New products will also need approval based on these standards.
The regulations, without getting into the licence classifications for excise purposes where stores selling wine and beer are categorised differently, lay down standards for both varieties commonly not included under the “hard liquor” head. Apart from the generic definition of wine, other categories include table wine, red wine, white wine, rose wine, dry wine, sweet wine, fortified wine and dessert wine. Beer gets a similar treatment with categorisation into lager, pilsner, ale beer, draught beer, wheat beer etc.
Labelling requirements include declaration of alcohol content by volume with geographical designation or names allowed to be used only for products originating strictly from that geographical region. There is also mandatory allergen warning.
Kerala: Liquor quality on check
KOCHI: The Food Safety and Standards Authority of India (FSSAI), under the Union Ministry of Health and Family Welfare, has issued a draft notification fixing quality standards for liquor in the country. The FSSAI published the notification in the government gazette on September 5 and invited objections or suggestions to be submitted within 30 days from the date of publication of the guidelines. The notification for the first time authorises food safety officials to check the quality of the liquor sold in the country in terms of the ingredients used, manufacturing process and storage.
The FSSAI officials will have the power to examine liquor like any other product when the notification is incorporated into the law. Currently, only the excise department officials in the state are responsible for checking the quality of liquor and their examination is confined to finding whether the liquor is spurious or not. The notification by FSSAI brings the entire gamut of quality into the ambit of the food safety, including the flavours and pigments used for colours. For instance, if a liquor manufacturer labels the product as grape brandy, the manufacturer will be mandated to make it using grape.
"The grape brandy is the alcoholic distillate obtained solely from the fermented juice of fresh, ripe and sound grapes. The distillation shall be carried out to a suitable strength in such a way that the spirit possesses the distinct aroma and taste characteristics derived from grapes and the natural volatile principle already present in grapes or constituents formed during fermentation. In case of brandy made from any fruit other than grapes, the name of the fruit shall pre-fix the word 'brandy' in the definition."
A similar definition is also made of various categories of whisky, gin, rum, vodka, beer, wine and other alcoholic beverages sold in the country. The guidelines also stipulate that the liquor should be free from chemicals such as chloral hydrate, ammonium chloride, diazepam, paraldehyde or any other types of narcotic and psychotropic substances, including caffeine which when mixed with alcohol is injurious to health. The notification also contains specific standards for the claims made by the liquor makers. For instance, a brandy when labelled as "matured" shall be matured for a period of not less one year in oak vats or barrels.
Blended grape brandy, when labelled as "matured", should use grape brandy which is matured for a period of not less than one year in wooden vats or barrels.
The water used for dilution to bottling strength should be as per IS-10500. Similar definitions have also been given in the case of maturity for whisky, rum, gin, vodka and other alcoholic beverages. Beer has been classified as light, standard, strong and super strong as per the ethyl alcohol content. Light has 0.5-4 per cent content, standard 4-5 per cent, strong 5-6 per cent and super strong 6-8 per cent.
Allergen warning for wine
If the wine contains more than 10 mg Sulfur Dioxide per litre, the label must declare that “contains Sulfur Dioxide or Sulfite”
If egg white, milk or isinglass is used as fining, clarifying agents in wine and treated with casein, ovalbumin or tartrazine, use of these materials should be mentioned on the label.
Toddy categorised as palm wine
Palm wine is a sweet or sour fermented and vinegary alcoholic beverage. Palm wine, also called palm toddy or 'kallu' or simply toddy, is an alcoholic beverage made from the sap of various species of palm tree such as the palmyra and coconut palms.
All wine shall be free from chloral hydrate, ammonium chloride, diazepam, paraldehyde or any other types of narcotic, psychotropic substances including caffeine which when mixed with alcohol are injurious to health.
It shall be bottled or canned and effectively pasteurized or preserved. Wine shall be clear and shall have characteristic colour, taste and foam of its type.
Suppliers seek rate hike soon
Almost all supplier of liquor has sought price hike of about 10 percent, which is being considered by the government. A decision on the matter is likely to come soon after the Onam holidays. It has been five years since the government allowed a hike in liquor prices.
“Over the last many years, we have been pressing for a hike considering the steep increase in raw material costs. The previous UDF government also allowed only around six percent price hike, even as we demanded 10 percent,” Kerala Distillers and Brewers Federation president T.R. Vijaykumar said. The excise policy of the new government is also may be announced soon, industry sources said.
Few mandals seek nod to distribute food
AURANGABAD: Though the food and drug administration (FDA) has appealed to all Ganesh mandals in the city to register with it if they are distributing food items to devotees, only 15 of the more than 1,600 registered and around 4,000 non-registered mandals have done so.
Food adulteration being one of the dangerous trends associated with festivals as huge quantities of food articles, particularly sweets, are sold and distributed during such events, the FDA is keeping a vigil, said Anant Pardhi, deputy joint commissioner (food), FDA Aurangabad division.
The customers, shop-keepers and mandal representatives also need to exercise caution, he said.
If we find sub-standard food being distributed or sold, we will send samples to the laboratory for investigation, he said, adding that action will be taken if the reports show adulteration or poor quality.
The Ganesh mandals have been appealed to register with the FDA in case they are organising 'bhandara' (distribution of food). Mandals have also been asked to keep details of food items they have purchased for 'prasad', ensure hygienic conditions where the prasad is prepared and use clean water. They were also advised to check if the milk and milk products being used in sweets are fresh and store them in a cool place, Pardhi said.
Sep 12, 2016
Centre's notification on liquor: Kerala to abide
The notification has been issued by the Centre after dismissing strong opposition from the liquor producers.
The central food regulator, Food Safety and Standards Authority of India (FSSAI), has issued stringent guidelines to ensure the quality of liquor produced in the country.T
he notification dated September 9 lists out the quality criteria for production and storage of alcoholic beverages. Once the regulation comes into force, the Food Safety Authorities in the states have to conduct regular checks and raids at distilleries.
The notification has been issued by the Centre after dismissing strong opposition from the liquor producers.
The document states regulations for all types of alcoholic beverages including beer and wine.
Food or poison? Ten food items you need to stop eating!
Zee Media Bureau/Udita Madan
New Delhi: We often tend to consume certain foods without thinking whether they are good for our health or not.
Especially in present times, when adulteration is at an all-time high, it becomes important to know what is hazardous to consume and what isn't.
Packaged food sometimes gives us the advantage of providing information on the ingredients that have been used to produce the edible goods, however, there are a few big food manufacturers who are also introducing new hazards in our food supply.
Unfortunately, there are certain food stuffs that contain harmful compounds and ingredients, which actually act as poison for the body and can have a bad effect in the long term.
These are the ones that need an immediate ouster from your everyday diet, irrespective of whether you're following a strict regime or not.
You'll be surprised to learn, when you do, about the following ten food items. Have a look!
1. Margarine:
Similar to butter, many people choose margarine over the former. The truth, however, is slowly beginning to reveal itself. Now, most people have readily begun to swap their margarine with butter, since margarine is full of cholesterol increasing compounds like trans-fats, artificial flavors, artificial colors and most importantly, calories, which makes it more dangerous than butter and you prone to many health-related issues.
2. Artificial sweeteners:
Artificial sweeteners undoubtedly provide you with the satisfaction of consuming less calories, but is it really safe? Saccharine as a low-calorie substitute for sugar surely gives consumers a ray of hope where weight loss is concerned, which now has been introduced as a part of many foods and beverages and advertised as 'diet' food. However, the fact is that these sweeteners actually promote and encourage weight gain and not the reverse. There’s also the issue of the potential damage they can do to your health, such as increasing the risk of diabetes or damage to the kidneys.
3. Tomato sauce:
We can literally sense the shock with this. Unfortunately, it's true. Your good old tomato sauce can also be harmful, unless you have purchased organic tomato sauce or one made of 'real' tomatoes or made it at home. The store-bought tomato sauce that we normally consume on a daily basis with eggs or sandwiches or fast food, etc., contains all sorts of additives like artificial colour, refined sugar, corn syrup, sodium, et al, which promote health issues like hypertension or high blood pressure, obesity and also increase risk of heart disease.
4. Frosting:
Your love of cakes and pastries could be making you lose out on your health, specially because of the frosting. Of course, it has sugar, which means calories, which means weight gain – it's a never-ending cycle. But were you aware that frosting, especially the canned ones use ingredients sugar, trans-fats, corn syrup, artificial colors, artificial flavors and preservatives? In fact, some of the food coloring used in these products is actually banned in other countries!
5. Strawberries:
No, this is not a mistake. It's terrifying, actually, how something that's naturally grown could be harmful. Don't get us wrong, though. We're talking only about non-organic strawberries. Those that are produced by big agricultural businesses are most likely contaminated with pesticides. As per thinkingabouthealth.com, a recent report from the U.S. Department of Agriculture found that some strawberries contained residue from as many as 13 different pesticides. Buying certified organic strawberries or growing your own is the only way to avoid those potentially dangerous pesticides.
6. Sprouts:
Another healthy food item makes the list. Of course, many dieticians swear by them and a research has also stated that it helps wash out toxins from the body. However, that is not the case with commercially-produced sprouts, which are very prone to contamination by germs and bacteria. The best option is to grow your own at home, which is probably easier than you think.
7. Packaged cookies:
They're delicious, they make your mouth water, they're melt-in-your-mouth yummy and they're also loaded with hydrogenated oils, which are one of the worst things you can eat if you value your health. Of course, butter and sugar are evident ingredients, but they also contain artificial colors, artificial flavors, preservatives and bleached white flour. We suggest baking your own cookies at home. They'll be much healthier even if you burn them.
8. Frozen pizza:
Don't we all just love pizza? Be it a party or a I'm-home-alone movie marathon, pizza has always saved the day. But, if we talk about frozen pizza, which makes life simpler by a huge margin, is it safe? Well, going by the high levels of sugar, salt, MSG and nitrates, we don't think so. Oh and we can't overlook the calories, can we? Say hello to kilos!
9. Soda:
Whether it's diet soda or the normal soda, both are equally harmful. Why? They're basically liquid sugar. You'll only be piling on the kilos, not to forget making yourself prone to many diseases in the future. Many soda brands contain sweeteners like high-fructose corn syrup or artificial sweeteners like aspartame as a substitute for sugar. It also contains phosphoric acid, which inhibits your body’s ability to absorb calcium.
10. Fast food:
You were wondering when this would come, weren't you? This addition is pretty obvious for various reasons, which we're sure you're already aware of. They may taste amazingly good, however, they have the opposite effect on our health. Including high levels of sodium, MSG, sugar, and trans-fats, fast food does nothing to improve one's health and also contains all sorts of food colorings, artificial sweeteners and preservatives, which are an invitation to long term diseases and conditions.
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