சத்துணவு அமைப்பாளர்களுக்கு உணவு பாதுகாப்பு விழிப்புணர்வு கூட்டம்

நாகை, நவ. 9:

நாகை வட் டார வளர்ச்சி அலு வ ல கத் தில் சத் து ணவு அமைப் பா ளர் க ளுக்கு உணவு பாது காப்பு மற் றும் தர நிர் ணய சட் டம் 2006 குறித்த விழிப் பு ணர்வு கூட் டம் வட் டார வளர்ச்சி அலு வ லர் சந் தா னம் தலை மை யில் நேற்று நடந் தது. நாகை நக ராட்சி உணவு பாது காப்பு அலு வ லர் அன் ப ழ கன் பேசி ய தா வது:

சத் து ணவு மையங் க ளில் சமைக் கும் இடம், குழந் தை க ளுக்கு உணவு பரி மா றும் இடத்தை சுகா தா ர மாக பரா ம ரிக்க வேண் டும். சமை யத்த உணவு உள்ள பாத் தி ரங் களை மூடி வைக்க வேண் டும். சமை ய லர் மற் றும் உத வி யா ளர் கள் தன் சுத் தத்தை பரா ம ரிக்க வேண் டும். உண வுப் பொ ருள் இருப்பு வைக் கும் அறை யில் பூச் சி கள், எலி மற் றும் ஈரம் அண் டாத வகை யில் பரா ம ரிக்க வேண் டும். சமைத்து முடித் த வு டன் சுத் த மான கண் ணாடி பாட் டி லில் மாதிரி உணவை எடுத்து வைக்க வேண் டும். மேலும் உணவு பாது காப்பு துறை யி ட மி ருந்து பதிவு சான் றி தழ் பெற வேண் டும் என் றார். உணவு பாது காப்பு அலு வ லர் மகா ரா ஜன், வட் டார வளர்ச்சி அலு வ லக பொது மேலா ளர் கஸ் தூரி, சத் து ணவு மேலா ளர் முரு கன் பங் கேற் ற னர்.

25 catering inspectors to ensure quality food

Patna: Railways has deployed about 25 catering inspectors in mail and express trains originating from different stations under Danapur division to ensure supply of hygienic and quality meals to passengers on running trains.

According to Danapur DRM R K Jha, these catering inspectors also check whether the meals served to passengers are at the prescribed rate fixed by the Railway Board or not. Passengers used to complain about inflated rates charged from them for meals/breakfast/tea and coffee served by the catering staff on duty, he said, adding that the catering inspectors would also ensure that the waste food materials are disposed of properly to maintain cleanliness inside the coaches.

According to a board official, railways has launched a centralized catering monitoring cell (CCMC) in New Delhi to keep a tab on the quality of food served to passengers on running trains in each zone. A toll-free number, 1800 111 321, has been released for registering complaints, if any, he said.

According to an ECR official, catering monitoring cell has already been set up at the ECR’s zonal and divisional level to keep a tab on the quality of food supplied to passengers on each train originating or passing from the stations of the five ECR divisions, he said.

Railways has introduced a defined ‘quality assurance programme’ under which passengers are to give feedback about the quality of meals served to them on trains. An interactive voice recording system (IVRS) has also been introduced in a few trains to record passengers’ opinion about the food quality served to them, a board official said.

According to sources, more than 200 cases were detected about substandard food served to passengers on running trains. Railways imposed fine on the agencies/contractors concerned in about 50 cases. It has worked out a comprehensive programme to introduce AC pantry cars in most of the zones on the pattern of Rajdhani Express to improve food quality. AC pantry cars will also help railways to preserve cooked or uncooked food materials in a proper way, sources said, adding that railways has already decided to do away with cooking on gas cylinders in pantry cars.

Meanwhile, railways has also made arrangements for supply of food/breakfast to passengers travelling by special trains. This step has been taken following complaints from passengers that they are not served meals on the special trains running from different stations under the ECR to clear post-Chhath passenger rush, sources said.

4 hospitalised in Kozhikode, tainted shawarma a major issue for Kerala food safety officials

Some officials say it’s not a lack of rules, but rigorous implementation that falls short.

With four people hospitalised two with food poisoning, tainted shawarma is again in the public glare in Kozhikode. 

The four customers told officials that they had eaten shawarma rolls from a bakery near the Kozhikode Medical College on Saturday, and were admitted to the hospital on Sunday. 

After locals protested in front of Ojin bakery, the store was closed down by the officials.

“We have sent food samples for testing, following which necessary action will be taken against the bakery. For now, we have served a notice for the bakery to be shut temporarily, pending investigation. We found stale meat and also found that the mayonnaise that is used for preparing the shawarma was not stored at a low temperature, which makes it highly vulnerable for contamination,” said Sankaran Unni, Assistant Commissioner of the Food Safety Standards Authority of India (Kozhikode). 

Shawarma stalls are generally set up as extensions of eateries, with the shawarma grill placed outside the premises, by the roadside. Officials say that an eatery does not need a specific license for a shawarma stall. 

“A bakery is supposed to get an additional license to run a shawarma stall under the category of prepared foods. But while applying for the license, they needn’t specify what the item prepared will be, which means there are no specific rules pertaining to the running of a shawarma stall in particular,” Sankaran Unni said.

Ashraffuddhien, Joint Commissioner (Enforcement), said that clamping down on sub-standard Shawarma stalls has been a priority in Thiruvananthapuram and in Kochi for the last few years. In 2012, a 21-year-old man had died after consuming shawarma from an eatery in Thiruvananthapuram, throwing up a new challenge for officials. 

“At the time there were more than 200 Shawarma stalls in Thiruvananthapuram city. Apart from not maintaining hygiene, we found that many stalls mixed rotten meat with fresh meat, so that they can sell off the rotten meat. In the last four years, we have been regularly conducting inspections,” Ashraffudhien said. 

After the 21-year-old’s death, which sent shockwaves across the state, the food safety department made it mandatory for all shawarma stalls to be enclosed within a glass compartment. 

“The burner emits heat of at least 300 degree Celsius which will make the entire room hot. That is why the burner is always placed outside the eatery. But unlike foreign countries where pollution is less, the situation in Kerala is different. There is pollution from vehicles and the dust in the air, which is sure to contaminate any food prepared in an open space. It is then that we made glass compartments mandatory, to protect the burners from outside contamination,” Ashraffuddhien said. 

He added that after quality standards began to be monitored and enforced more strictly, the number of shawarma stalls in the city dropped to around 125 mainly due to the inability of others to maintain quality standards. 

“After we fined eateries for lack of hygiene or using bad meat, they would follow the rules for a few months, but would begin to compromise on quality after the initial enthusiasm. Eatery owners complain that they are not able to meet the quality standards with the price they sell the food item for. It is when the eatery gets crowded that they pass off old meat. Some eateries have also closed down for the lack of employees to run the place,” he added. 

Sankaran Unni points out that though most Shawarma stalls in Kozhikode follow the guideline to set up glass compartments, it is often the quality of the meat and not necessarily the technique of preparation that is problematic. 

“They marinate the meat for more than four hours before actually cooking it. So when we go on inspections, we know that the meat is four hours old. But this meat often turns out to be days’ old when tested,” he said. 

Ashraffudhien says that it is not the lack of stringent rules but the gap in implementing them, that makes their job challenging. 

“Guidelines and regulations are laid down according to the food safety act, on how an eatery should be maintained. But it is the implementation stage that is problematic. Though we work to ensure hygiene and good practices at eateries, there is hardly any mechanism to check the quality of meat at the source, at slaughter houses,” he said.

இதையெல்லாம் ஃபிரிட்ஜில் வைக்காதீங்க!

ஆரம்பத்தில் மருந்தையும் சமைக்காத உணவையும் குளிர்ப்படுத்தி, பாதுகாத்து நீண்ட நாட்களுக்குப் பயன்படுத்தக் கண்டுபிடிக்கப்பட்டதுதான் ஃபிரிட்ஜ். இன்று நம் வீட்டில் பழைய சாதம், குழம்பு, காய்கறிகள் முதல் சாக்லேட், பீட்சா வரை பல பொருட்களைச் சுமந்துகொண்டிருக்கிறது. ஃபிரிட்ஜில் என்னென்ன பொருட்களை வைக்கலாம், எவ்வளவு நாள் வைத்திருக்கலாம், எவற்றையெல்லாம் வைக்கக் கூடாது போன்ற அடிப்படை விஷயங்கள், இன்று பல இல்லத்தரசிகளுக்குத் தெரிவதில்லை. அப்படி ஃபிரிட்ஜில் வைத்த உணவுகளைச் சாப்பிடுவதால் உடலுக்கு ஏற்படும் பாதிப்புகள் பற்றித் தெரியாமலேயே, தினமும் நாம் அவற்றை சாப்பிட்டுக்கொண்டிருக்கிறோம். உடனே பாதிப்பு ஏற்படுத்தாவிட்டாலும், நாளடைவில் இந்த உணவுகள் வயிற்று உபாதைகளுக்கு வழிவகுத்துவிடும்.

ஃபிரிட்ஜில் வைக்கக் கூடாத பொருட்கள் எவை எவை... ஏன் வைக்கக் கூடாது... எந்தெந்தப் பொருட்களை சேர்த்து வைக்கக் கூடாது போன்ற விவரங்கள் இங்கே...

சூடான பொருட்கள்

சூடான உணவுகளை ஃபிரிட்ஜில் வைக்கக் கூடாது. இதனால் அந்தச் சூடு, ஃபிரிட்ஜ்ஜின் உட்பகுதி முழுக்கப் பரவி, மற்ற உணவுகள் கெட்டுப்போக வழிவகுக்கும். காய்ச்சிய பாலை ஃபிரிட்ஜில் வைக்கக் கூடாது. இதனால் பால் கெட்டுவிடக் கூடும். ஃபிரிட்ஜில் வைத்த பாக்கெட் பாலை உடனே சூடுபடுத்தக் கூடாது. எடுத்து, சாதாரண நிலைக்கு அது வந்த பிறகுதான் சூடுபடுத்த வேண்டும்.

இறைச்சி

கோழி, ஆட்டு இறைச்சி போன்றவற்றில் பாக்டீரியா வளர்ச்சி அதிகமாக இருக்கும். அது மற்ற உணவுகளுக்கும் எளிதில் பரவக்கூடும் என்பதால், இவற்றை ஃப்ரிட்ஜில் வைப்பதைத் தவிர்க்க வேண்டும். இறைச்சிக்கு என தனி அறைகள் கொண்ட ஃப்ரிட்ஜ் வந்துவிட்டன. அவற்றில் அசைவ உணவுகளை வைக்கலாம்.

பழங்கள்

பழங்களை நறுக்கிய பிறகு ஃபிரிட்ஜில் வைக்கக் கூடாது. இது உடல்நலத்துக்கு கேடு விளைவிக்கும். கிருமிகளின் தாக்கம் அதிகம் ஏற்பட வாய்ப்பிருக்கிறது. அதற்குப் பதிலாக முழுப் பழங்களை வைத்து, தேவையானபோது நறுக்கி, சாப்பிடலாம்.

வெங்காயம்

வெங்காயத்தை ஃபிரிட்ஜில் வைத்தால் ஒரு வகையான துர்நாற்றம் ஏற்படும். அத்துடன் ஃபோலிக் ஆசிட், குவர்சிட்டின் சத்துக்கள் குறைந்துவிடும். வெங்காயத்தை வெளியே வைத்திருந்தாலே போதும்.

கெட்ச்சப் / சாஸ்

கெட்ச்சப், சாஸ் போன்றவற்றை ஃபிரிட்ஜில் வைக்கவேண்டிய அவசியமே இல்லை. அவை, விரைவில் கெட்டுப்போகும் தன்மையற்ற உணவுகள்.

ஊறுகாய்

ஓர் உணவுப் பொருளை நீண்ட நாட்களுக்கு வைத்திருக்கும்போது, அதில் பாக்டீரியாவின் வளர்ச்சி அதிகரிக்கும். ஊறுகாய்களை நீர் படாமல் மட்டும் பாதுகாத்து வைத்தால் போதுமானது. இவற்றை பிரிஜ்ஜில் வைப்பதால் கெட்டுப்போய் ஃபங்கஸ் உருவாகும்.

தேன்

தேன், பல வருடங்கள் ஆனாலும் கெட்டுப்போகாத இயற்கை உணவு. தேனை ஃபிரிட்ஜில் வைப்பதனால் அடர்த்தியாகி அதன் இயற்கைத் தன்மையை இழந்துவிடும். வெளியில் வைப்பதுதான் நல்லது.

பூண்டு

ஃபிரிட்ஜில் பூண்டை வைத்தால் அதன் சுவை குறைந்துவிடும்; விரைவில் கெட்டியாகிவிடும். பூண்டை காகிதப் பையில் போட்டு, நீர்படாத இடத்தில் வைத்தாலே போதும்.

பிரெட்

பிரெட்டை ஃபிரிட்ஜில் வைத்திருந்தால் சீக்கிரமாகக் காய்ந்துவிடும். மாறாக, காற்றுப் புகாத பைகளில் வைத்துப் பாதுகாப்பதே போதுமானது.

டீ, காபி

சிலர் டீ, காபி போன்ற பானங்களை ஃபிரிட்ஜில் வைத்துவிடுவார்கள். வேண்டியபோதெல்லாம் எடுத்து சுடவைத்துக் குடிப்பார்கள். இது காபியின் சுவையைக் குறைத்துவிடும். சில நேரங்களில் அதிலுள்ள காஃபைன் விஷத்தன்மை அடையவும் வாய்ப்புள்ளது.

தர்பூசணி, முலாம்பழம்

தர்பூசணி, முலாம்பழம் உள்ளிட்ட நீர்ச்சத்து அதிமுள்ள பழங்களை வெளியில் வைத்தாலே போதுமானது. ஒருவேளை நறுக்கிவிட்டால், ஓரிரு நாட்கள் மட்டும் ஃபிரிட்ஜில் வைத்திருந்து சாப்பிடலாம். அதற்கு மேல் அவை நீர்த்தன்மையை இழந்துவிடும்.

ஜாம்

ஜாம் தயாரிக்க்கப்படும்போதே பலவிதமான பதப்படுத்தும் முறைகளைத் தாண்டித்தான் கடைகளுக்கு வருகிறது. எனவே, சீக்கிரம் கெட்டுப் போகாது. அதை ஃபிரிட்ஜில் வைக்க அவசியமே இல்லை.

கறிவேப்பிலை, கொத்தமல்லி

கறிவேப்பிலை, கொத்தமல்லி ஃபிரிட்ஜில் வைப்பதால், விரைவில் வாடிவிடும்; சத்துக்களை இழந்துவிடும். இதற்கு மாற்றாக ஒரு பாத்திரத்தில் தண்ணீர் ஊற்றி, அதில் இந்த உணவுகளை வைக்கலாம். இதனால் அவை சீக்கிரம் வாடாமல் இருக்கும்.

மருந்துகள்

ஃபிரிட்ஜில் வைத்தே பயன்படுத்த வேண்டிய மருந்துகளான, இன்சுலின் வைப்பதற்கு என ஃபிரிட்ஜில் ஓர் இடத்தை ஒதுக்கிக்கொள்ள வேண்டும். இவற்றின் அருகில் உணவுப் பொருட்கள், பூக்களை வைக்கக் கூடாது. மருந்துகளுக்குப் பக்கத்தில் மீன், இறைச்சி உள்ளிட்ட அசைவ உணவை வைக்கக் கூடாது. இதனால் மருந்தில், வேதியியல் மாற்றங்கள் ஏற்பட்டு அவற்றின் தன்மை மாற வாய்ப்புள்ளது.

உருளைக்கிழங்கு

ஃபிரிட்ஜில் உருளைக்கிழங்குகளை வைப்பதால், அதன் சுவை குறைந்துவிடும். உடலுக்கு ஒவ்வாமையை ஏற்படுத்தலாம். இதற்கு மாறாக காகிதப் பைகளில் உருளைக்கிழங்குகளை வைக்கலாம். பிளாஸ்டிக் பைகளில் வைப்பதை முற்றிலுமாக தவிரக்கவும். இது விரைவாக காய்கறிகளை அழுகிப்போகச் செய்துவிடும்.

75% of Diwali sweets, food samples found adulterated

DEHRADUN: Before you gulp down that mouth-watering gulab jamun this Diwali, read this. A survey by Dehradun-based Society of Pollution and Environmental Conservation Scientists (SPECS) has found that many sweet shops in the city are selling adulterated food items.

Adulteration in food items usually shoots up during the festive season when people make a beeline for these products. In its survey, SPECS collected samples from sweet shops at Hanuman Chowk, Saharanpur Chowk, Patel Nagar, Majra, Clement Town, Karanpur, Dharampur, Krishan Nagar, Jakhan etc for a three-day period starting from October 24.

Of the 218 samples collected, 163 had some level of adulteration.

Talking to TOI, Brij Sharma, secretary SPECS said, "Of the 218 samples we tested, 163 samples were found adulterated. All samples of mustard oil and roli (vermilion) were found to be adulterated."

Around 70% of the samples of paneer, gulab jamun & milk cake were adulterated with soyabean flour and starch. Samples of mustard oil were found adulterated with metanil yellow (non-permitted food colour) and lead chromate (a compound that emits toxic chromium fumes upon heating).

Samples of raj bhog, pethas and laddoos were also found adulterated with metanil yellow. Samples of turmeric and chilly powder were found mixed with lead chromate and Sudan dye respectively. Coriander powder was found mixed with dust.

Half of the bakery products were found adulterated with substandard flour and low grade fat.

"Urea, detergent, refined oil, dry milk and starch was found in milk samples. In two samples, formalin (a preservative) was also found. Drinking such adulterated milk can lead to stomach disorder, liver-kidney problems, nutrient deficiency, skin diseases and hair loss," Sharma.

He added that mustard oil can be replaced with sesame oil while roli can be replaced with turmeric.

Kerala: Food safety officials find shawarma villain

Six people who consumed it from a nearby eatery got admitted to the Medical College Hospital here on Monday

Food Safety authorities started massive raids in the district following it.

KOZHIKODE: The focus is back on the usage of the rotten low-quality meat in shawarmas after six people who consumed it from a nearby eatery got admitted to the Medical College Hospital here on Monday. Food Safety authorities started massive raids in the district following it. They say there are more than 120 shawarma stalls here. They inspected a few of them where meat was seen kept in unhygienic conditions.

Food Safety Standards Authority of India assistant commissioner Sankaran Unni said the bakery unit near the MCH alone used to sell nearly 300 shawarmas a day. "We have found rotten meat there. Similar is the condition with other stalls here. Arabian cuisine is much in demand in Kozhikode and shawarma is the favourite,” he said. "People try every trick to meet the high demand, and they stuff the shawarma with rotten meat mixed with fresh one. When asked about the rotten meat stocked there, the employees revealed the truth.”

“Last month, two migrant labourers were taken into custody by Kuttiady police on suspicion of keeping rotten meat with ingredients of shawarma for nearby eateries," he said. They destroyed the seized food. They would send samples to the state's food safety commissioner. If the products lack the required quality, he said, the owner can be penalised or even imprisoned.

DINAMANI NEWS

Unclean toilets attached to kitchens:SCB hotels jeopardising health

 

HYDERABAD: The next time you step into your favourite restaurant make sure it meets basic hygiene standards. In the last 20 days, the Secunderabad Cantonment Board sealed several eateries in the area for not following food safety norms, with unclean kitchens seriously jeopardising customers' health.

In an example of how serious the situation is, one of the most famous restaurants in Tadbund was sealed by authorities because an unclean toilet was found adjacent to kitchen. What was more shocking was that there wasn't even a partition separating the two areas. With no exhaust, the kitchen was stinking. On raiding the unit, authorities found waste material strewn all around and walls covered with oily soot. Although the eatery has been serving food for long, officials cracked the whip only last week.

In fact, over a dozen eateries in the Secunderabad Cantonment have been going about their business without bothering to obtain trade licences leave alone food safety certificates.

The owner of a hotel in New Bowenpally allowed 23 workers to live out of a small room attached to the kitchen-cum-storeroom. Neither the kitchen nor the staff room had any ventilation. Most of the workers were migrants. The hotel's trade licence lapsed last year and the owner did not renew it.

According to food safety norms, food joints should have a separate dining hall, kitchen, storeroom, washing place for utensils and parking facility. They must also have good ventilation, clean shelves, well maintained drainage systems. The staff should also follow basic hygiene measures such as wearing aprons and head caps.

"During the initial inspections we warn managements to improve conditions. If they do not fall in line, we seal them after a fortnight. We will renew licences only if the managements take remedial measures. The fine ranges from Rs 5,000 to Rs 1 lakh," SCB sanitation superintendent M Devender told TOI.

According to SCB records, there are 500 food establishments in the area. "We found, during our recent inspections, that none of the hotels followed rules and regulations stipulated in the Cantonment Act. Over 90 per cent of the owners did not follow food safety norms," an official said.
Admitting that they were not conducting periodic checks, a sanitary official, meanwhile, said, "Earlier we used to do surprise checks once in a month. This time we are conducting the raids after a gap of five years."

Speaking about the matter, S Janakirama Rao, a resident of Bowenpally, said, "Officials should conduct surprise checks regularly. Hotel managements are more concerned about their profits. They do not care for the health of the customers."

Customers' at risk

With food being prepared in unclean environments, people are susceptible to contracting diseases. Some of the major diseases they are at risk at:

Gastroenteritis (E. coli)

Cholera (V. cholerae)

Food poisoning (Shigella and Salmonella)

Typhoid (Salmonella typhi)

Hepatitis A (HAV)

Sample reports of sweets not disclosed by Health Department

Ludhiana: Before festive season, health department has taken many samples from different sweets shops but so far no reports have been out by the department. The festive season had gone but still no reports have been revealed by the department.

Many checking drive were organized in which samples from many sweetmeat shops were collected and were sent for testing. Surprisingly even after so many weeks the health department officials have failed to announce the report of these samples.

Irregularity in their working of health department has exposed them properly as no reports have been released the officials which shows the officials are hand in gloves of sweet shops.

From adulterated ‘Khoya’ to the silver layer used on sweets by the sweetmeat shop owners, every kind of irregularities are going on openly in the city while the health department was sitting on its hands.

Residents now say that health department was not ready to hold raids at major sweetmeat shops due to their personal interest.

According to the sources in health department, they have taken more than 60 samples from different sweets shops in past 30 days but reports are not being revealed.

Methods to check purity

Put a drop of iodine liquid on khoya. If a blue layer is formed, it indicates the presence of starch in khoya.

Rub the silver leaf layer on sweets with two fingers if it becomes powder then it is original. If after rubbing it forms a wick then it could be aluminum foil which is dangerous for health.

Food Safety and Standard Act

According to food safety and standard act, cases of less adulteration and labelling matters come in the categories of “substandard” and “misbranded”.

While the use of synthetic and major adulterated products, including harmful chemicals, insects in food, come under “unsafe” category.

Curry leaf found laced with deadly pesticides: PJTSAU

The researchers took 120 samples for tests and found that 71 samples had more than one pesticide.

22 commonly used pesticides found in the curry leaf samples apart from residues of some rarely used pesticides as well.

Hyderabad: Researchers from the All India Network Project on Pesticide Residues, at Prof. Jayashankar Telangana State Agricultural University (PJTSAU), have found residues of a wide range of pesticides on curry leaf, commonly known as karepak, in samples of the vegetables brought from various markets in Hyderabad.

The researchers took 120 samples for tests and found that 71 samples had more than one pesticide. They found residues of 22 commonly used pesticides in the curry leaf samples apart from residues of some rarely used pesticides as well.

However, they could not comment if the pesticide residues were at dangerous levels or tolerable as the maximum residue Limit for pesticides in curry leaf has not been prescribed by the Food Safety and Standards Authority of India.

Curry leaf is a common ingredient in kitchens, especially in South Indian homes.

Dr Shashi Bhushan Vemuri, former head of the AINP on Pesticide Residues said, “While prescribing pesticide residue standards will not help common folk directly, it will at least help in making people aware if the curry leaf they are consuming is safe or not whenever a study is done. We have done research on curry leaf and found pesticide residues, but we cannot say if it is safe or unsafe.”

He added, “Curry leaf is exported to various countries and many consignments were rejected by some countries as they found large quantities of pesticides in them. An MRL for curry leaf will also ensure that the standard for exports is maintained and is not affected due to indiscriminate usage of pesticides.”

MRLs have been set by FSSAI for only a handful of vegetables which are exported by India to other countries which include soybean, onion, okra, green chilly and ginger.

The pesticide Profenophos and Triazophos were found in many samples of curry leaf but there is no maximum residue limit set by FSSAI for either pesticide for any vegetable.

Flavor of certification on choris pav and street food

It is going to be the winning combination of great taste and hygiene in street food soon, if the ambitious Serve Safe Food @ Street Food initiative takes-off, 

Food vendors in Goa are at the receiving end of a makeover. An ambitious food safety and hygiene training-cum-certification programme is underway to ensure clean food to customers. It is a pilot project under the Serve Safe Food @ Street Food initiative of the Food Safety and Standards Authority of India (FSSAI). 

Under the initiative street food vendors are due for a transformation. They will be trained to maintain sanitation in cooking and serving. Proof of training (as per norms) will be a certificate issued by the Food and Drug Administration department. Vendors will also present themselves to customers sleekly. Clad in clean tees, cap and apron they will be matching restaurants in smartness.

All in it is going to be the perfect fusion for street food lovers. Residents get to tuck into their favorite choris pav and ras omlete without worrying over the aftermaths. The certificate displayed on the food cart will be the evidence of quality for the customer. It is an ambitious programme with the purpose of raising the level of street food vendors. The taste of street food is unquestionable yummy but efforts now are in improving quality so that the food can be had by all and business increases.

Over the years, street food in Goa is got amazing in range. From juices to milkshakes and shawarmas to cutlet bread there is wide variety to suit all taste. The food street at Miramar-Dona Paula road where there are about 25-30 vendors is an example of the diversity in choice. Vendor Ram Gopal Singh, ragda- patties cart owner, says that most of the cart owners on the road are following rules of hygiene. Singh is wearing an apron and gloves.

The gloves are disposable and the water served to customers is branded, he says. But a query on the cleanliness of the water used for washing brings an unsatisfactory reply. Singh says that the water is fresh and got from home. The area has no running water source from the municipality and so Singh like other cart owners has to depend on stored water.

Check around Panjim city reveals that several of the popular street food vendors follow basic rules of hygiene. The Ravi Ras Omelet, at the end of 18th June Road is highly popular in clientele. Proprietor Ravi is in apron, cap and gloves. His three helpers are similarly attired. Chat with several food vendors reveals that most are willing to follow hygiene rules.

The problem is in the unsanitary road conditions. “Garbage in this area has not been lifted since days,” says Sushil Naik, vendor of cutlet pav near National Theatre. Naik claims that vendors who do brisk business maintain a certain level of cleanliness because they want to satisfy customers but the problem is in small cart owners who flout all rules.

According to Salim Veljee, director, FDA, there are 500 registered street food vendors in Goa who are FDA licensed, while 150 vendors are unlicensed. “Food vendors who have not got clearance from the panchayat or the municipality are not registered by us,” he says. The problem of unlicensed operators is not because of the inclination of the vendor to flout rules but because of the delay in getting permits from the local body, he says. “The Serve Safe Food @ Street Food initiative is open for all food vendors,” clarifies Veljee.

The programme was launched on November 2 2016 with support of the National Association of Street Vendors of India (NASVI) and Nestle- Goa. At the first instance around 35 vendors arrived for training. The target is training in batches of all vendors with 100 per cent coverage by December end. If the programme is implemented successfully then Goa will be the first state in India to have trained and certified food vendors.

Arbind Singh, national convenor, NASVI, said that street food vendors are businessmen in their own way. There are examples of food vendors who have become big industrialists, he said. He said that Gulshan Kumar, T-Series founder, was a juice vendor once. The latest initiative is an opportunity to change for all food vendors in the state.

Timely collection of garbage, availability of water and absence of harassment from police and municipal workers is the main problem faced by all street food vendors in Goa. These issues need to be addressed along with training and certification to improve the quality of street food in the state.

TAMIL MURASU NEWS

Probe reveals ‘dangerous’ adulteration of chilli powder

A.P. sleuths unearth low quality adulterant which can have devastating effects on the digestive system

Bags of low quality chilli powder, laced with chemical extracts, unfit for human consumption and used as a mere husk in furnaces in China, are being supplied to hotels, hostels and other mass consumption centres in Andhra Pradesh, Vigilance and Enforcement sleuths probing the incidents of adulterated chilli powder have found.

During a recent raid on a cold storage, adulterated chilli powder stacked in 4,500 bags was seized by the Vigilance Department. The stock was registered in seven different names, but their identification could not be proved.

Preliminary chemical analysis of the powder revealed some shocking truths. The powder is an extract made of low quality, discoloured chillis, red oxide and cooking oil. Further investigations revealed that the powder is made at a unit in Khammam. The powder, known in local parlance as “Chinese powder”, is being exported to China for use as an additive in furnaces.

‘Unfit for consumption’

“We were perplexed when local manufacturers in Khammam told us that the powder exported to China is marked ‘not fit for consumption’, and we are probing how the bags were stacked in cold storages here and sold locally. Often, the inferior quality chilli powder is mixed with quality powder and sold when the prices are high,” said an officer.

Consumption of adulterated chilli powder could have devastating effects on the digestive system. Extract containing red oxide having carcinogenic properties could prove fatal, if consumed.

The “Chinese powder” is usually exported during February-May. The dry inferior quality is powdered, mixed with red oxide and oil, and again dried to form into a powder. It retains some pungency due to the presence of dry chilli.

DINAMALAR NEWS

டீ முதல் உணவு வரை கலப்படம் அதிகாரிகள் நடவடிக்கை தேவை

தற் போ தைய நவீன உல கில் பாஸ்ட் புட் உண வு க ளையே மக் கள் அதி கம் விரும் பு கின் ற னர். இத் த கைய உணவு பொருட் கள் தான் மக் கள் மத் தி யில் பேஷ னா க வும் உள் ளது. இதில் உள்ள ஆபத்தை உண ரா மல் குழந் தை கள் முதல் பெரி ய வர் கள் வரை அனைத்து தரப் பி ன ரும் விரும்பி சாப் பி டு கின் ற னர். தற் போது தட் டு வண்டி கடை கள் எனப் ப டும் சாலை யோர உண வ கங் க ளை யும் ரசா யன உணவு பொருட் கள் அதி க ள வில் ஆக் கி ர மித் துள் ளன. முன் பெல் லாம் சாலை யோர உண வ கங் க ளில் உணவு ருசி யா க வும், சுத் த மா க வும் இருக் கும். இத னால் வச தி ப டைத் த வர் கள் கூட பெரிய ஓட் டல் க ளுக்கு செல் லா மல், சாலை யோர கடை க ளில் உணவு அருந் து வர். இத னால் சாலை யோர கடை க ளுக்கு மக் க ளி டம் தனி மவுசு ஏற் பட் டது.

இதனை பயன் ப டுத் திக்ெ காண்டு புது வை யில் தற் போது சாலை யோர கடை கள் பெருகி விட் டன. புது வையை பொறுத் த வரை கடந்த சில வரு டங் க ளில் சாலை யோர கடை க ளின் எண் ணிக்கை பல மடங்கு அதி க ரித் துள் ளது. வழு தா வூர் மெயின் ரோடு, பஸ் நிலைய சுற் றுப் ப கு தி கள், ரயில் நிலைய சுற் றுப் ப கு தி கள் உள் பட நக ரில் எங்கு பார்த் தா லும் சாலை யோர கடை கள் நிறைந்து காணப் ப டு கின் றன. இதில் பெரும் பா லான கடை க ளில் விற் பனை செய் யப் ப டும் உணவு பொருட் கள் தர மாக இல்லை, சுத் த மாக தயா ரிக் கப் ப டு வ தில்லை என்ற குற் றச் சாட்டு பர வ லாக எழுந் துள் ளது.

தட் டு வண்டி கடை கள் மட் டு மின்றி சில நடுத் தர ஓட் டல் க ளி லும் இதே நிலை தான். இத னால் அங்கு சாப் பி டும் பொது மக் க ள் பல் வேறு உடல் உபா தை க ளால் பாதிக் கப் ப டு கின் ற னர்.

தமி ழ கத் தில் பெரிய நக ரங் க ளில் கூட ரூ.8க்கு டீ விற் பனை செய் யப் ப டு கி றது. ஆனால் புது வை யில் ஒரு டீ ரூ.10க்கு விற் பனை செய் கின் ற னர். அதி லும் நக ரின் முக் கிய பகு தி க ளில் உள்ள கடை களை தவிர பெரும் பா லான டீக் க டை க ளில் தர மற்ற டீத் தூளை பயன் ப டுத் து கின் ற னர். இத னால் நுகர் வோ ருக்கு பல் வேறு உடல் உபா தை கள் ஏற் ப டு கின் றன. எனவே இவற்றை தடுக்க உணவு கலப் பட தடுப்பு துறை உரிய நட வ டிக்கை எடுக்க வேண் டும் என அனைத்து தரப் பி ன ரும் எதிர் பார்க் கின் ற னர்.

How Much Chemical Do You Consume Every Day?

How Much Chemical Do You Consume Every Day?

4-Methylimidazole. Ever heard of it? My money is on no. Neither had I until my foodnetindia adventure began.

4-Methylimidazole (4-MEI or 4-MEL) is a chemical present in caramel colour. According to the Wikipedia page on 4-MEI, caramel is the most used food and beverage colouring. It is found in soft drinks, beer, brown bread, chocolates, cookies, gravies, and many other widely consumed food and beverage products. Why am I concerned about 4-MEI? Because there have been studies linking it to cancer.

A 2007 report by the National Toxicology Program in the United States concluded that 4-Methylimidazole caused lung cancer in male and female mice. It also concluded that the chemical may have been associated with the development of leukaemia in female mice.

In 2011, the State of California listed 4-MEI as a carcinogen under the Safe Drinking Water and Toxic Enforcement Act of 1986, better known as Proposition 65. Under the Californian law the "no significant risk" level for 4-MEI is 29 µg/day. Any beverage containing 4-MEI concentrations corresponding to exposure risks greater than 29 µg/day is required to have warning labels.

A 2015 study, led by the Johns Hopkins Centre for a Liveable Future, estimated exposure to 4-MEI resulting from soft drink consumption and estimated cancer risk and/or burden associated with this. The study analyzed soft drinks in California and New York (where unlike California, beverages are not required to display any warning labels regarding 4-MEI). The study found that the concentration of 4-MEI in beverages were always higher in samples purchased in New York, compared to those purchased in California. The study concluded that state regulatory standards appear to have been effective in reducing exposure to carcinogens in some beverages, and also recommended Federal regulation of 4-MEI concentrations in caramel colouring.

As I was unable to locate any studies or material on the 4-MEI content in soft drinks sold in India, I can't say whether or not Indian cola manufacturers follow limits similar to the ones set in California. However, the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, does specify permissible limits of 4-MEI in food caramel colouring. These regulations specify 200mg per kg to 1000 mg per kg. When translated to what is allowed in a bottle of cola, this sounds very high to me when compared to the California limits.

Since 4-MEI does appear to be a potential food safety hazard, I would limit my soft drink and packaged foods consumption (which I do for other reasons as well, anyway). I would also appeal to the FSSAI to set new limits and impose warning messages on the label for 4-MEI, similar to the California law. Even in the absence of any regulatory compulsions, I think it will be responsible behaviour on the part of all manufacturers, not just soft drinks, to voluntarily reduce the amount of 4-MEI (if it exceeds the Californian limits). After all, isn't it better to err on the side of caution?

School labs to become food testing units

DINAMANI ARTICLE

போளூரில் உள்ள ஓட்டல், கடைகளில் சுகாதாரமற்ற உணவு பொருட்கள் விற்பனையா? உணவு பாதுகாப்பு அதிகாரிகள் ஆய்வுக்கு மாதிரி எடுத்து சென்றனர்

போளூர், நவ.4:

போளூ ரில் உள்ள ஓட் டல் கள், ஸ்வீட் கடை கள், பேக் க ரி க ளில் சுகா தா ர மற்ற உணவு பொருட் கள் விற் பனை செய் யப் ப டு கி ற தா? என்று உணவு பாது காப்பு துறை அதி கா ரி கள் ஆய்வு மேற் கொண் ட னர். அப் போது உண வுப் பொ ருட் களை ஆய்வு செய்ய மாதிரி எடுத்து சென் ற னர்.

போளூர் பகு தி யில் உள்ள கடை க ளில் சுகா தா ர மற்ற மற் றும் காலா வ தி யான உண வுப் பொ ருட் கள் விற் கப் ப டு கின் றன என் றும் டீ கடை க ளில் கலப் பட டீ தூள் பயன் ப டுத் தப் ப டு கின் றன என் றும் திரு வண் ணா மலை கலெக் டர் பிர சாந்த் மு. வட நே ரே வுக்கு புகார் கள் சென் றன. கலெக் டர் உத் த ர வின் பேரில், மாவட்ட உணவு பாது காப் புத் துறை அலு வ லர் எம்.பி.ராஜா

தலை மை யில் போளூர் வட் டார உணவு பாது காப்பு துறை அலு வ லர் ரவிச் சந் தி ரன் மற் றும் அலு வ லர் கள் கைலாஷ் கு மார், பாபு, சீனி வா சன், ஏகாம் ப ரம், அண் ணா மலை ஆகி யோர் போளூர் பஸ் நிலை யம் மற் றும் பஜார் பகு தி க ளில் உள்ள கடை க ளில் கடந்த 1ம் தேதி திடீர் ஆய்வு மேற் கொண் ட னர்.

அப் போது டீ கடை க ளில் கலப் ப ட மில் லாத டீ தூள் பயன் ப டுத் து கி றார் களா என்று பரி சோ தனை செய் த னர். ஸ்வீட் கடை மற் றும் பேக் கரி கடை க ளில் உண வுப் பொருட் களை ஆய் வுக் காக மாதிரி எடுத் துக் கொண் ட னர். ₹ 15 ஆயி ரம் மதிப் புள்ள காலா வ தி யான பொருட் கள் பறி மு தல் செய் யப் பட் டது.

இது கு றித்து அதி கா ரி கள் கூறு கை யில் மாதி ரிக்கு எடுக் கப் பட்ட உணவு பொருட் கள் சென்னை கிண் டி யில் உள்ள ஆய் வுக் கூ டத் திற்கு அனுப் பப் ப டும். அங்கு அவை சுகா தா ர மில் லா தது என்று கண் டு பி டிக் கப் பட் டால் சம் பந் தப் பட்ட கடைக் கா ரர் மீது வழக்கு பதிவு செய் யப் பட்டு நட வ டிக்கை மேற் கொள் ளப் ப டும் என் ற னர்.

DINAMALAR NEWS

DINAKARAN NEWS

SPPU college canteens under FDA lens

PUNE: Days after TOI reported about the sad state of affairs at Savitribai Phule Pune University's canteens and mess, the Food and Drug Administration conducted a surprise check and found that the premises do not follow Food Safety and Standards Authority of India (FSSAI) norms.

TOI had reported on October 25 about the lack of hygiene in mess and canteens, and that FDA had not inspected any college canteen or mess in three years. SP Shinde, assistant commissioner of FDA, said, "This (surprise checks) will be conducted in all educational institutes in the city . Proper action will be taken against those who don't follow food safety norms."

The problem arose after students at the varsity complained to authorities about the bad quality of food at the girls hostel mess and a campus canteen.

"A lot needs to be improved in terms of cleanliness of the area where food is prepared and in keeping food hygienic. We have issued notices. They are supposed to get their act together within 14 days. Another inspection will be done. If they are found to have faults, licenses can be suspended and later cancelled," food safety officer K S Shinde said.

National milk quality survey in six cities

CHITRADURGA: The Union Government’s mandatory National Milk Quality Survey to assess the quality of milk sold is being undertaken by the Food Safety and Standards Authority of India (FSSAI), which commenced in September this year. It will be taken up on a pilot basis in six cities in the state by December.

A specialised team set up by FSSAI along with the Food Safety and Standards department (FSSD) is monitoring the survey. The survey will be conducted at Mangaluru, Bengaluru, Belagavi, Mysuru, Hubbali and Dharwad, said sources.

FSSD joint director Srinivasa Gowda said, “Milk testing will be conducted on the spot at both organised sector establishments like the Karnataka Milk Federation as well as co-operative milk unions, and in the unorganised sector like private milk companies and with individual farmers, to stop adulteration.”

“These tests will be done by trained officials of FSSAI using approved milk testing kits, which are specially designed by AMUL and the Gujarat Co-operative Milk Producers Union”, he added.

According to FSSAI sources, these tests have already been completed in Uttar Pradesh, New Delhi and Tamil Nadu and is underway at Goa and Haryana currently. FSSAI along with the FSSD, which is the nodal agency in Karnataka, has identified different areas like the number of milk samples to be collected, locations where milk samples are being collected and the laboratories to which these samples are sent for comprehensive tests. 

An online milk tracking system has been put in place to ensure the survey is conducted in a fool-proof manner.

A National Milk Quality Survey will be carried out in more than 120 cities across India, which will be spread over all the states and Union territories, said sources.

FSSAI launches Rs 482 cr scheme to upgrade food testing labs

Food safety regulator FSSAI today announced a Rs 482-crore scheme to strengthen the food testing infrastructure in the country. 

"The Food Safety and Standards Authority of India(FSSAI) has rolled out a major scheme for strengthening of Food Testing Infrastructure in the country at an estimated cost of Rs 482 crore, in the light of the recent observations by High Court, Mumbai, regarding the urgent need to upgrade food testing Laboratories in India," FSSAI said in a statement.

The empowered committee constituted for implementing this scheme held its first meeting on November 2, which was chaired by FSSAI Chairperson. 

The representatives from various ministries such as Ministry of Health and Family Welfare, Ministry of Food Processing Industries, Export Inspection Council, NABL and 7 States/UTs were present. 

"Proposals from 7 States/UTs, namely, Goa, Delhi, Karnataka, Kerala, Madhya Pradesh, Tamil Nadu and Punjab were considered for strengthening their food Testing infrastructure. Two proposals, from Chandigarh (Punjab) and Calicut (Kerala), were approved in principle," FSSAI said. 

The other states were requested to revise and resubmit their proposals according to the scheme guidelines with mentorship support from FSSAI. 

The committee also approved the proposal for strengthening the referral food laboratory at Central Food Technology Research Institute (CFTRI) through provision of latest equipment and facilities. 

Introduction of these equipment facilities would enhance the testing capability of CFTRI for adulteration of honey and pesticide and antibiotic residues in food samples. 

Under this scheme, 45 State/UT food testing labs (at least one in each State/UT with a provision of two labs in larger states) and 14 referral food testing labs will be upgraded to enable them to obtain NABL accreditation, FSSAI said. 

As many as 62 Mobile Testing labs will also be established across all States/UTs. There are currently 4 Mobile food Testing labs in Punjab, Gujarat, Kerala and Tamil Nadu, which will serve as a model for these Mobile Testing labs. 

The capacity building of the Food Testing labs is also an important component of this scheme. 

In addition, a School Food and Hygiene Programme has been envisaged under which basic food testing labs would be set up in 1,500 schools/colleges across the country to promote a culture of safe and wholesome food.

Want to start a food truck business? Here’s what you need to know

India has been a late bloomer in the business of food trucks, butnevertheless we have caught on. There’s a lot of potential in this business as people’s requirements are changing. Because time is a luxury for many, fast food first came as god-send. The younger food truck business on the other hand has overshadowed the fast food industry. Firstly, because the food isn’t mass produced, and secondly, because it serves faster, cheaper and possibly much healthier food.

While the risks involved in this business are relatively low, there are still a few essentials you need to take care of. Here’s what you need to know.
Things you should be investing in

A food truck is a good place to start. There are many food tuck designers or manufacturers who will be willing to customise one for you. Since a basic food truck will cost you about 7-11 lakhs, a customised one will be more expensive. Remodelling your basic truck to install a kitchen, however, might be more economical.

Next, think of the equipment you’ll need. This mostly depends on your menu, but most cuisines need common equipment like sinks, an oven, a refrigerator and hot plates. So chalk these out and plan your finances. Working out of a home kitchen can seem like a good idea to save on equipment costs but it might keep you tethered to an unfavourable location. If you plan to cook some in your home-kitchen and then transfer to the food truck, factor in the limited revenue from your limited transferred food.

If you thought “duh!” at the idea of a food truck, you’ll be surprised to know that you might not need one after all. South to Mouth, a mobile food stop in Ahmedabad, works out of an open auto-rickshaw. They make do, and very well, with basic equipment like hot pans and a stove.

Invest in the design of your truck. This is your chance at good advertising, so make it creative and eye-catching.

Invest in talent. Your menu and the response your business generates will both tell you whether or not to hire more cooks. It iswise, however, to have as many hands as you can afford.

Don’t forget licencing

It’s best to get these out of the way before you delve into the fun part of your business planning. You will first need either a Food Business Operating Licence or Shop and Establishment licence from FSSAI(Food Safety & Standards Authority of India). Then, you will need to licence your food truck as a commercial vehicle from the RTO of your city. Once this is out of the way, you will need a licence from the fire department stating that you comply with their fire safety guidelines. The last formality you’ll need to attend to is the insurance of your truck and kitchen equipment.

Target market and location go hand in hand

You mightprobably plan this simultaneously. Your target market will tell you which cuisine to choose, whether you’d benefit predominantly from veg or non-veg items on the menu, or if you can utilise alternatives like health snacks. Your target market will also lead you to your location.

Deciding on your location depends on what kind of revenue you’re expecting. If you choose to locate your truck near schools, your peak profit period will be in the evenings and not during the school hours. If, on the other hand, you locate yourself in a commercial area like shopping complexes, your business will be active throughout the day. If you only want to work on weekends or late nights, you could target music festivals. There are a lot of options once you know what you want from your food truck business.

While these are the fundamentals one needs to know before starting off, your business will be more stable if you talk to people who have 'been there, done that. There should be no stopping you afterwards. Happy food trucking!

Mother Dairy to sell Vitamin D-fortified token milk across Delhi-NCR

NEW DELHI, NOV 3: 

Mother Dairy on Thursday announced that it will be selling Vitamin D-fortified token milk across Delhi-NCR.

The company said this fortified milk will be available through its booth and vending points of token milk at the existing price. It said it has been supplying Vitamin A-fortified token milk since 1984 in a branded format.

Mother Dairy is next working on fortifying its entire range of poly pack milk and plans to re-launch all its variants with Vitamin A & D by the end of 2016.

In a statement, TSR Murali, Chief R&D Officer, Mother Dairy Fruit & Vegetable Pvt Ltd, said, “At Mother Dairy, we believe that the move of formalising fortification of milk by the regulatory authorities is the most sought after step in the right direction. As a nation, Vitamin A & D deficiency in India is real and concerning, resulting in issues related to vision growth, osteoporosis and other health problems. Hence, fortification of milk with these core vitamins is a perfect choice for consumers to address their daily micro-nutrient needs.”

The company’s move comes after the Food Safety and Standards Authority of India released new standards for fortification of milk, oil, rice, wheat flour besides salt last month.

Duplicity regarding Legal Metrology Rules and FSS Act creating hurdles

New Delhi: The prevailing duality regarding the Legal Metrology Act, 2009/Legal Metrology Rules, 2011 and the Food Safety and Standards Act, 2006/Food Safety and Standards Regulations, 2011, with specific reference to packaging and labelling requirements on processed foods, is creating difficulties and confusion in the food processing sector and will be a major roadblock in the minds of investors.

This was informed by the stakeholders of food processing industries to Harsimrat Kaur Badal, minister of food processing industries, at a meeting held to discuss the problems faced by the sector. The former wanted the ministry of food processing industries (MoFPI) to intervene to clear the confusion likely to arise due to the duality of regulations.

The announcement made by the legal metrology department of the ministry of consumer affairs, food and public distribution, which stated that the manufacturers of packaged commodities keep 40 per cent of the area of the pack for vital information such as the date of manufacturing, address and nutritional information, and the recently amended rules that give the competent authority the power to specify the rates and quantities of the commodities, has made the processed food industry worried about the future course.

It was stated that the Food Safety and Standards Act, 2006, was perceived as an act to consolidate the laws relating to food. The objective was a part of the preamble to the Act. Subsequently the Act, and orders such as Prevention of Food Adulteration Act, 1954 (PFA), Food Products Order, 1955 (FPO), Milk and Milk Products Order, 1992 (MMPO), Meat Food Products Order, 1973 (MFPO) and Vegetable oils, De-oiled meal and edible flour control order, 1967 (VPO) were subsumed under the Food Safety and Standards Act, 2006 as per its Section 97 mentioned under the Second Schedule of the Act.

“However, the Standards of Weights and Measures Act and the related Packaged Commodities Rules, which regulate packaging and labelling aspects continue to apply on food products,” stated a memorandum submitted to the ministry.

“The provisions of these regulations should have been made in-operation to the extent they apply to food products, but the same has not been done as yet, despite repeated requests by the industry,” it added.

“These regulations are now titled Legal Metrology Act, 2009/Legal Metrology Rules, 2011, and continue to cover packaging and labelling aspects of food products and other items,” the memorandum said.

It added that both the Legal Metrology Act, 2009 and the Food Safety and Standards Act, 2006, prescribed regulations on packaging and labelling of food products and were a major irritant to the food industry.

“There are overlapping and conflicting provisions under the two regulations which cause serious harassment and impede growth. And therefore, it is strongly proposed that the Legal Metrology Act, 2009, should not be applicable on food products so as to avoid duality of regulations. Food products should continue to be regulated under the Food Safety and Standards Act, 2006 and the regulations thereof,” the memorandum added.

It is pertinent to mention here that the ministry of consumer affairs, food and public distribution issued a notification on September 7, 2016 [amending the Legal Metrology (Packaged Commodity) Rules, 2011 (LMR) and inserting provisions stating that the competent authority could fix standards quantity and retail sale prices of essential commodities prescribed under the Essential Commodities Act, 1955 (ECA).]

It was done to control the recent spurt in prices of several packaged commodities such as pulses. However industry sources felt that it could have a detrimental impact on the industry.

Said an industry representative, “The insertion of Proviso in Rule 6 of LMR relating to fixing of prices of essential commodities by the competent authority under ECA may impact the industry as the prices of essential commodities will be regulated by the competent authority of government leaving no power with the industry to have control on the pricing of their commodities/products, which, in turn, may have financial implications for the industry.”

“The industry will be bound to sell the products at prices prescribed by the competent authority as the contravention of it may lead to violation of ECA leading to a fine and even criminal prosecution under several circumstances,” he added.

“The insertion of Proviso is Rule 5 of LMR may not have a negative impact if the standard quantities prescribed by the competent authority are consistent with the standard quantities specified under the Second Schedule of LMR ass the industry is, in any case, complying the standard quantities prescribed in LMR for the commodities mentioned therein,” the representative stated.

“However, if the competent authority chooses to prescribe the standard quantity of essential commodities which differs from standard quantities under LMR, the industry may have to change the packaging of their products as the standard quantity fixed by the competent authority under ECA shall prevail. This may also put an additional financial burden on the industry,” he added.

Further, with regards to the rule that 40 per cent of the space on the package used for vital information, the industry has made several representations before the ministry of consumer affairs, food and public distribution, but no action has been taken as yet.

கிராம பகுதி கடைகளில் காலாவதி பொருள் விற்பனை கனஜோர்

தேவ தா னப் பட்டி, நவ. 3:

தேவ தா னப் பட்டி பகு தி யில் உள்ள கிரா மங் க ளில் கடை க ளில் காலா வ தி யான பொருட் கள் விற் பனை செய் வ தாக பொது மக் கள் குற் றம் சாட் டு கின் ற னர்.

தேவ தா னப் பட் டியை சுற் றி யுள்ள கிரா மங் க ளில் கடை க ளில் காலா வ தி யான உணவு பொருட் கள் மற் றும் அன் றாட தேவை க ளுக்கு பயன் ப டும் பொருட் கள் உள் ளிட் ட வை கள் விற் பனை செய் யப் ப டு கி றது. பொம் மி நா யக் கன் பட்டி, குள் ளப் பு ரம், அ.வாடிப் பட்டி, முத லக் கம் பட்டி உள் ளிட்ட கிரா மங் க ளில் படிப் ப றிவு இல் லாத பொது மக் கள் கடை க ளுக்கு சென்று பொருட் கள் கேட் டால் இது போல் காலா வ தி யான பொருட் களை விற் கின் ற னர். மேலும் திரு விழா காலத் தி லும், விஷேச நேரங் க ளில் இது போல காலா வதி பொருட் கள் விற் பனை படு ஜோ ராக நடப் ப தாக பொது மக் கள் குற் றம் சாட் டு கின் ற னர்.

இது குறித்து அப் ப கு தி வாசி ஒரு வர் கூறு கை யில், இந்த பகு தி யில் உள்ள கிரா மங் க ளில் படிப் ப றி வில் லாத மக் களை ஏமாற்றி காலா வதி பொருட் களை கடைக் கா ரர் கள் விற் பனை செய் கின் ற னர். இது குறித்து உணவு, பாது காப்பு துறை அதி கா ரி கள் கடை க ளில் அதி ரடி சோதனை நடத்தி காலா வ தி யான பொருட் களை விற் பனை செய் யும் கடைக் கா ரர் கள் மீது உரிய நட வ டிக்கை எடுக் க வேண் டும் என் றார்.

IFFI: first batch of certified food vendors to cater to crowds

PANAJI: Goa’s street food vendors could be sporting a smart, new look this IFFI 2016. About 40 food vendors will be attractively turned out in stylish uniforms with matching apron, caps and wearing gloves while preparing and serving food.

The well-groomed vendors, who are a far cry from the usual scruffy looks of a gaddo owner, will be trained in hygiene and sanitation and will be displaying on their carts a certificate of safe food practices issued by the FDA office.

Serve Safe Food@ Street Food, a food safety and hygiene training and certification programme for street food vendors kicked off at the FDA office in Bambolim on Wednesday and the new avatar of local food vendors is courtesy the programme. All the registered and unregistered street food vendors of the state are due for training with a completion time schedule of end-January 2017. There are an estimated 500 registered vendors currently while unregistered are likely to be in the 150 range.

Salim Veljee, director of FDA, said that certified and trained vendors during an international event of IFFI will send out a message that Goa is safe place for street food. “Participation is voluntary and FDA will not be playing the role of a regulator and force vendors to train,” he said, while appealing to all vendors present to be a part of the initiative.

Project ‘Serve Safe Food@ Street Food’ is an initiative of by the central government viz. FSSAI and Goa is the first state where it is launched as a pilot scheme. It will be gradually extended to other states, said Veljee. MNC food company, Nestle India, is supporting the project in the state as part of its CSR activities together with Delhi-based National Association of Street Food Vendors of India (NASVI).

Sanjay Khajuria, senior vice president, corporate affairs, Nestle India, said that street food is the tastiest but fear of getting ill is always in the mind while eating it. “Goa as a tourist state should aim in becoming like Thailand or some of the South East Asian countries where you can close your eyes and eat street food,” he said. About 90 per cent of illness can be avoided with clean food and water, added, Khajuria.

NASVI has sent six trainers to educate street food vendors on safe and hygienic food. Arbind Singh, national co-ordinator, NASVI, said that the programme is an opportunity for street food vendors to change and they must grab the chance and learn preparation and handling of food in a hygienic manner. NASVI is launched an app in Delhi giving the names of food cart operators and the app would also be launched in the state.

The national organisation of street vendors is planning to hold a street food festival around January-February on the lines of similar festival in Delhi. “Street food melts in the mouth, is popular and everyone loves it,” said Singh.

Anupama removed as Food Safety Commissioner

THIRUVANANTHAPURAM: P V Anupama was today removed as Food Safety Commissioner and she has been transferred to Social Justice Department as its director. 

P Balakiran, who was the Social justice department director, has been appointed as Panchayat director.

FSSAI finalizes norms for fruit content in fizzy drinks

FSSAI has notified that drinks with fruit juice quantity below 10% but not less than 5%, and 2.5% in case of lime or lemon, should be called carbonated beverage with fruit juice

The Food Safety and Standards Authority of India (FSSAI) has released a definition for carbonated fruit beverages.

It has notified that beverages with fruit juice quantity below 10% but not less than 5%, and 2.5% in case of lime or lemon, should be called carbonated beverage with fruit juice.

This is part of the 11th amendment of the Food Safety and Standards (Food Products Standards and Food Additives) regulations, 2016. “… in such cases the requirement of TSS (total soluble solids) shall not apply and the quantity of fruit juice shall be declared on the label,” the FSSAI notification, which came through The Gazette of India dated 25 October and was uploaded on FSSAI’s website on 1 November, read. TSS determines the quality of fruit juice content in beverages.

Before this, FSSAI guidelines on aerated beverages did not define carbonated fruit beverages and there was no set standard that the industry could have followed. In June, the food regulator had released a draft notification, defining ‘carbonated fruit beverages or carbonated fruit drinks’, seeking views from industry within two months.

The prescribed fruit content level, however, is much higher than what the industry had asked for. Indian Beverages Association, an industry lobby that bats for beverages companies, had asked the regulator to lower the fruit juice content threshold in carbonated beverages from 10% (minimum) to 3%.

The definition of fruit-based carbonated beverages came more than two years after Prime Minister Narendra Modi urged multinational carbonated beverages companies like Coca-Cola and PepsiCo to mix natural fruit juice (at least 5%) in aerated beverages to help augment fruit sales for Indian farmers. “Millions of people buy Pepsi and Coke. I have asked these companies if they can put 5% natural juice in their drinks,” Modi had said in September 2014.

Some of the beverages makers have already launched carbonated beverages with fruit content during the past one year.

Coca-Cola India, the local arm of American beverage maker Coca-Cola Co., already sells Fanta Green Mango, a carbonated drink that has 10.4% fruit content. Rival PepsiCo India Holdings Pvt. Ltd, the local arm of American food and beverages company PepsiCo Inc, sells Nimbooz Masala Soda, a juice-based (5% lemon juice) aerated beverage.

While Coca-Cola started piloting with Fanta Green Mango about a year after Modi’s speech, PepsiCo had launched Nimbooz Masala Soda nationally in the summer of 2015.

Both Coca-Cola and PepsiCo have been working on more fruit-based carbonated beverages and were waiting for FSSAI to come out with clear guidelines. Both the companies have plans to launch more products in the category over the next few years, Mint reported on 22 July.

Not just Coca-Cola and PepsiCo, in July home-grown Dabur India Ltd entered into the fizzy drinks market by launching a range of fruit juice-based aerated drinks under the brand—Réal VOLO, which the company claims has 20-25% fruit juice content.

Mumbai-based Parle Agro Pvt. Ltd sells Appy Fizz. In February, Bisleri International launched Bisleri Pop, an aerated fruit-based drink, to re-enter the carbonated beverages market that it exited in 1993 after its promoter Ramesh Chauhan sold five popular brands—Thums Up, Limca, Gold Spot, Maaza and Citra— to Coca-Cola. Chauhan had a non-compete agreement with Coca-Cola that expired in 2008.

During the past few years, cola companies have seen sales of carbonated beverages being impacted with consumers opting for juices and fruit-based drinks. In 2015, juices saw a volume growth of 20.06% and a value growth of 25.78% over the previous year. Fizzy drinks, in the same period, grew 8.42% by volume and 10.82% by value, according to market research firm Euromonitor International.

Nestle, FDA, Goa and NASVI join hands to raise awareness on Food Safety Practices and Hygiene among Street Food Vendors

The training of street vendors will be conducted by NASVI and will comprise subjects such as health, hygiene, food handling, waste disposal and entrepreneurship.

Nestle India, Food and Drugs Administration, Goa and National Association of Street Food Vendors of India (NASVI) have joined hands to begin training about 500 street vendors, expanding to about 1,000 in the coming months.

The training of street vendors will be conducted by NASVI and will comprise subjects such as health, hygiene, food handling, waste disposal and entrepreneurship. The participants will also be certified at the end of the training.

Praising the initiative, Adv. Francis De Souza, Deputy Chief Minister & Minister for Health, Government of Goa said, "It is an occasion of great pride to be associated with the event that the Directorate of Food & Drugs Administration, Goa is organizing." As a part of the 10 @ 10 initiatives, the State FDA has taken the movement forward to launch the training of the food street vendors under the "Project Serve Safe Food @ Street Food" on 2nd November 2016 involving the CSR participation of Nestle India limited in co-ordination with National Association of Street Food Vendors of India (NASVI). Goa is the first State to adopt the 10 @ 10 initiatives launched by the Food Safety and Standards Authority of India and Ministry of Health & Family Welfare, Government of India, to commemorate the completion of a decade of the enactment of the Food Safety and Standards Act, 2006. I wish all the stakeholders engaged in this project success."

Highlighting this further, Mr. Sudhir Mahajan, IAS, Commissioner & Secretary (Health), Government of Goa said, "As a way forward in this 10@ 10 initiative, it is encouraging to learn that hands-on practical training to around 500 street food vendors will be conducted with the support and active participation of Nestle India and NASVI. I wish the State FDA as well as their associate Corpor ate CSR Partners all the success in this exercise."

Mr. Salim A Veljee, Director, Food & Drugs Administration, Commissioner, Food Safety, Goa said, "The Goa State FDA realises the tremendous scope available to uplift the overall quality of food available in the State, especially when the State is internationally identified as one of the best tourist destinations. Post the Master Trainer Training Program on 23rd October 2016 to selected identified volunteers and officials to assume the responsibility of imparting training to all the beneficiaries engaged in the food business, the State FDA is now in position to launch the formal training to around 500 street food vendors. This unique private public partnership with Nestle India will provide the necessary impetus both in terms of capacity building as well as perception and confidence in the minds of the consumers. I am confident that with this joint collective initiative the State shall be in position to declare itself as another destination for safe food to the consumers."

Sanjay Khajuria, Senior Vice President, Corporate Affairs, Nestle India further added, "Ensuring clean, wholesome and hygienic food for the public is of utmost importance today. We are happy to partner with NASVI and FDA, Government of Goa in training over 500 street food vendors in Goa and extend it to 1,000 in the coming months. We would sincerely like to thank Adv. Francis De Souza, Deputy Chief Minister & Minister for Health, Government of Goa and Shri Sudhir Mahajan, IAS, Commissioner and Secretary (Health), Government of Goa for their encouragement and Salim A Veljee, Director, Food & Drugs Administration, Commissioner, Food Safety, Goa for participating in the event and motivating all the attendees. This is our first step in this direction and we hope to expand the programme in the future. We hope the training will encourage the micro and small food business operators to use the knowledge shared during the training in their everyday business."

While Street Food Vending is an import ant source of employment for a large number of population, a variety of constraints including lack of knowledge and skills in business, limited training opportunities, and restricted mobility have prevented street vendors from improving their capacities to sustain their livelihoods and enter into strategic employment opportunities in new market conditions.

Elaborating on this further, Arbind Singh, National Coordinator at NASVI said "Goa being an attractive tourist destination of India, this project will add to the fame of Goa by enabling the food vendors to serve hygienic food. It would thus serve to increase the variety available in the platter for tourists and residents while increasing the income of street food vendors."

GE food samples were unsafe: SFL

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Nagaland has beef with Delhi for bid to ban dog meat

Guwahati

Nagaland attacked Union minister Maneka Gandhi over a move to ban consumption of dog meat — like beef elsewhere in India — in the North-east.

Dog meat is a delicacy among many Naga tribes in Nagaland and adjoining states as well as some communities in Mizoram.

In a letter to department of north eastern region minister Jitendra Singh a few days ago, Gandhi cited the Food Safety and Standards Regulation Act, 2011, that does not allow dogs, cats and other animals to be slaughtered for food. She said consumption of dog meat was both illegal and cruel.

But Nagas say Gandhi has no business telling them what they cannot eat or wield rules that are not applicable in Nagaland.

“Indian laws, related to religion or food habits, cannot be imposed in Nagaland because the state’s special status ensures preservation of social customs. We have been eating dog meat, as therapy too, for generations and we cannot stop eating now just because someone feels we should not,” Chuba Ozukum, president of Nagaland’s apex social organisation Naga Hoho, said.

Nagas, he added, will oppose strongly if the ban on sale and consumption of dog meat is imposed.

Officials of Nagaland’s health department said they were looking into the cruelty aspect. “We have asked traders and butchers to follow proper procedures on treating dogs and other animals for consumption,” Abhijit Sinha, commissioner-secretary in the department, said.

The state’s additional chief secretary, RB Thong, said enforcing a dog meat ban would be very difficult.

Fearing public backlash, the Nagaland government went slow on a legal notice that an Assam-based petitioner had sent in March against illegal trade of dogs for consumption. Though the demand for dog meat is high — a kilo sells for `300-500 depending on availability — the animal is not farmed for consumption. The dogs for most kitchens and ethnic restaurants are thus smuggled from neighbouring states, mainly Assam.