Jun 27, 2017
FSSAI issues draft regulations for organic food products
NEW DELHI, JUNE 26:
Food regulator FSSAI has come out with a draft regulation for organic food products, seeking to ensure that these food items are actually organic.
Organic foods will have to comply with the provisions under the National Programme for Organic Production (NPOP) administered by the government or the Participatory Guarantee System for India (PGS-India) run by the Agriculture Ministry or any other standards notified by the food authority.
The Food Safety and Standards Authority of India (FSSAI) has sought public comments of the draft regulations, which has been prepared in view of rising demand for organic food products, being considered as healthy, in the country.
“Organic food products are either those grown under a system of agriculture without the use of chemical fertilisers and pesticides or made from organically produced raw materials ... Currently, a number of food products are being marketed as organic,” the FSSAI said.
However, the regulator said that consumers do not have any way to check the authenticity of organic food products due to lack of a regulatory framework.
“The draft regulation on organic food is aimed at overcoming this problem and ensuring that what is sold as organic food is really organic,” FSSAI said.
The draft regulation mandates that labelling of organic foods should convey full and accurate information on the organic status of the product.
Organic food products should also carry a certification mark or a quality assurance mark given by any of the notified certification bodies.
The FSSAI’s draft has exempted organic food marketed through direct sale by the original producer or producer organisation to the end consumer from verification compliance.
However, this exemption does not apply to processed organic products.
The FSSAI has defined ‘organic agriculture’ as a system of farm design and management to create an eco system of agriculture production without the use of synthetic external inputs such as chemicals, fertilisers, pesticides and synthetic hormones or genetically modified organisms.
Organic farm produce means the produce obtained from organic agriculture, while organic food means food products that have been produced in accordance with specified standards for organic production, as per the draft.
Faith the size of a genetically modified mustard seed?
Transgenic varieties of seeds have increasingly incensed the fervent discourse on genetically modified (GM) crops. This time, it’s genetically modified mustard that’s making the news.
Deepak Pental, geneticist and former Vice-Chancellor of Delhi University, developed the GM mustard and applied for its commercial release in 2015. The Genetic Engineering Approval Committee (GEAC) cleared GM mustard for commercial cultivation in India on May 11, 2017. Now, only the Head of the Environment Ministry’s approval is required to push production of India’s first biotech engineered food crop.
In 2010, Bt Brinjal (a transgenic brinjal variety) was also cleared by GEAC. However, the acting Environment Minister at that time refused approval due to public protests. The entire process has witnessed vehement opposition from anti-GM factions citing concerns of safety, conflicts of interest and lack of transparency in regulatory procedures.
Why do we need GM Mustard?
Production of edible oil is currently insufficient to meet domestic requirements. As such, India imports over 14 million tonnes annually, making it the country’s largest agricultural import in 2016. Advocacy for the GM mustard’s approval is rooted in the anticipated increased mustard productivity. Higher yields will reduce reliance on imports, which could result in better standards of living for mustard farmers through increased income.
Further, the GEAC states that GM mustard is safe for consumption. India has already been consuming imported GM canola and soya oil, which has thus far produced no known adverse effects to prove any toxicity of GM crops.
Why many are still saying ‘no’
While the government is encouraging commercial cultivation, GM opponents have a different story to tell. GM mustard development involves the use of herbicide “glufosinate ammonium.” This is an Herbicide Tolerant (HT) technology used in producing hybrid plants. This means that herbicides will kill surrounding weeds, but not the GM HT plants, making it easier for farmers to use chemicals to kill weeds. According to Kavita Kuruganthi of the Alliance for Sustainable and Holistic Agriculture (ASHA), this means that GM mustard cultivation will result in unemployment for thousands of women who support their families by removing weeds in fields.
However, employing this process in genetic modification has many concerned about the potential problem of “superweeds”. The worry is that weeds will respond to the increased chemical usage by developing herbicide-resistant genes. The chemicals which were previously used as herbicides to eradicate weeds are then rendered ineffective against these more robust weed varieties. Farmers, in a desperate measure to get rid of “superweeds”, would be forced to rely on even stronger herbicides, increasing their dependence on chemicals.
Safety concerns—a necessary precaution?
Excessive use of chemicals would have a two-fold effect. It creates health hazards, particularly as GM mustard is a food crop. Some pesticides render produce unsafe for consumption and are harmful to the environment. It will also increase the cost of production, which can only worsen the condition of farmers. The past production of Bt cotton—the only genetically modified crop produced in India—is an illustration of the same. Its production has proved expensive and increased farmer debt.
Due to widespread scientific uncertainty, GM opponents have proposed invoking the precautionary principle. This principle puts the onus on science to prove beyond doubt that GM mustard is safe for consumption and will increase agricultural yields. By this standard, the solution would be tabling GM mustard’s commercial release until a scientific consensus is reached.
Corporations and conflicts of interest
A report by the United Nation’s Special Rapporteur on the Right to Food states that “recent mergers have resulted in three powerful corporations” in Indian agriculture: Bayer, ChinaChem, and DowDuPont. The three hold a monopoly over 65% of pesticide sales and 61% of seed sales. The herbicide used in GM mustard development is a patent of Bayer—one of the ‘Titanic Three’. While GM mustard is touted as “swadeshi” (meaning all parts are made in India), it nonetheless serves to profit multinational conglomerates. With predicted reliance on chemicals, costs incurred in procuring pesticides will likely help line the pockets of the private sector.
GM opponents are also displeased by conflicts of interest arising within the government. The GEAC set up a sub-committee for testing the hybrid variety. Later, it released the Assessment of Food and Environmental Safety (AFES) public document as a report on test results. It was created by the Department of Biotechnology, a primary source of funding for the GM mustard scheme, making it a stakeholder in the project. Such vested interests put into question the legitimacy of any tests conducted.
While safety testing is also essential for regulatory approval, often the same party that applies for commercial release conducts these safety tests. In this case, it is Delhi University’s Centre for Genetic Manipulation of Crop Plants. Considering the GM mustard is the brainchild of the Centre, are these test results valid? This testing is shrouded in secrecy and hidden from public eye. GEAC refused to release test data until GM activists filed a Right to Information (RTI). A lack of transparency in regulation inadvertently leads to growing public distrust.
The case for a cohesive policy
The current policy on GM technology lacks cohesiveness. In the past, India’s policy has been crop-based rather than consistent for all GM crops. Specific policies were developed individually for Bt Cotton and Bt Brinjal in India. These have been approved, refused, or amended based on reactions and concerns raised. Keeping in mind lessons learnt from the past, the government should enact common guidelines for the introduction of GM crops in India. Further, in order to foster public support of GM technology, authorities must understand the importance of transparency. Test data and procedures must be made available to the public so they can make informed decisions.
There is a dire need for a cohesive policy on GM technology. To avoid conflicts of interest, a range of individuals (and not just stakeholders) should be consulted in the process. A participatory approach, with provisions in best interests of farmers, is vital. The government needs to reevaluate its current policy and lift the veil of secrecy if it wants to reinspire public confidence in GM mustard.
I-T raid unearths huge bribes paid for gutkha sale in Tamil Nadu
The Income-Tax department is awaiting a response to a letter written to the Tamil Nadu government seeking further investigation into suspected bribes of almost ₹40 crore paid to a Tamil Nadu Minister and top officials of the State.
The letter, written on August 11, 2016 by the investigation wing of the I-T department, followed a search on the premises of a leading gutkha manufacturer in Chennai. A ledger seized during the raid lists alleged payouts to senior bureaucrats and police officers apart from the Minister.
Documents available with The Hindu suggest that a partner of the gutkha manufacturer – which markets the MDM brand of the product – corroborated that the money was paid out to them. This was allegedly done over a period of one year as a quid pro quo for facilitating the sale of banned gutkha in Chennai.
In his letter sent to the Chief Secretary and the Director-General of Police, a copy of which is available with The Hindu, the Principal Director of Income Tax (Investigation) B.R. Balakrishnan states that the ledger containing payouts was seized from the residence of a woman accountant who worked for the firm.
The letter goes on to say that Madhava Rao, one of the main partners of the firm, had confirmed that these payments were made to the bureaucrats and the Minister. The Income-Tax department has so far not made any enquiries with the alleged recipients of the money. Attached with the letter were the relevant extracts from the statement of accounts which suggest that voucher payments were made to senior officials of the Chennai police, Chennai Corporation, Health Department, Food Safety Department and Central Excise among others.
In the statement recorded before Kannan Narayanan, Deputy Director of Income Tax (Investigation), Mr. Madhava Rao is stated as referring to the payouts as “incidental expenses incurred by us as we are running the business of manufacturing and sale of gutkha which is not legally permitted in Tamil Nadu.”
Mr. Rao is stated as having explained the coded references in the ledger. For example, GE (Delhi/CE/Rao) is said to have meant “General Expenses, Central Excise officer”. The amounts paid were listed under different heads — as monthly expenses, Deepavali bonus and Christmas bonus.
Following the receipt of the Income-Tax department’s letter seeking further action, the then Director-General of Police had sent a report to the Chief Minister, according to sources in police headquarters. The documents are still pending with the government for action. However, a couple of months ago, on the basis of another letter written by the then Commissioner of Police, the Tamil Nadu government did refer the issue of illegal sale of gutkha and the possible connivance of police officers in abetting this for an investigation by the Directorate of Vigilance and Anti-Corruption.
Income-Tax department officials suspect this was done to ward off criticism that no action was being taken in the gutkha matter. Significantly, the DVAC has made little progress in the case.
Jun 26, 2017
Food Safety Act remains on paper in Mysuru?
Less than 10% of food operators in Mysuru city and other parts of the district have availed themselves of the mandatory Food Safety Licence under the Food Safety and Standards Act (FSSA), 2006, which came into effect six years ago.
Lack of awareness about the FSSA (Food Safety and Standards Authority of India is a statutory body under FSSA) and enforcement were cited as the main reasons for sluggish implementation of the provisions. Like how a trade licence from the Mysusu City Corporation was availed, it is mandatory for vendors to get a licence from FSSAI as well.
Besides roadside eateries, restaurants and star hotels are supposed to have an FSSAI licence. A penalty ranging from ₹30,000 to ₹5 lakh can be imposed on those flouting the norms, according to the authorities here.
The Food Safety and Standards Act came into force in 2011 and the Centre gave time for the food manufacturers till August 2016 to register and get the licences. The time for registration was extended progressively and made mandatory for the food operators to register from August 2016.
S. Chidambara, Designated Officer, Food Safety and Standards Authority, Mysuru told The Hindu that just 10% of the food manufacturers across the district have taken the Food Safety Licence.
In Mysuru city alone, there were over 11,000 food operators — from star hotels to roadside eateries. If the food operators from the district were included, the number may go up to 20,000, he added.
The licence fee ranges from ₹2,000 to ₹5,000 depending on the size of the food business and the annual turnover. A one-time fee of ₹100 was collected at the time of registration.
Above five-star hotels were supposed to register directly with the Centre and hotels less than three stars can be registered within the State, he explained.
Dr. Chidambara said registration can be done on the FSSAI website. “We are launching a campaign soon to educate operators about the Act and the need for registration and licence,” he said.
For effective implementation of the Act, the city alone required 15 food safety officers — one officer for three wards, but there are only two food officers though the number of sanctioned posts was three, sources in the department said. Food safety officers will be posted soon to the vacant posts for effective implementation, he said.
Gutka, khaini secretly sold in roadside shops
Ineffective ban:Sale of gutka and other banned chewable tobacco products goes unchecked at many places in Nellore.
Smuggled from neighbouring States, they are bought by addicts at a premium
Chewable tobacco products like gutka and khaini have long been banned but are still being manufactured, transported and sold secretly at many roadside tea stalls and pan shops here.
Though sellers are demanding far higher rates for these, addicted sections of the society are not stopping to buy them .
Stock points
Some traders bring the tobacco parcels on a daily basis from the neighbouring States of Telangana, Tamil Nadu and Karnataka. In most cases, they are brought hidden under clothes and groceries.
Gutka and khaini packets transported from other States are usually stocked at secret points in Stonehousepet and Nartaki centre.
Only a handful of traders are now dealing with these products in wholesale, as its transportation and sale has become risky after the ban was imposed. Many tea stalls selling them,stop the sale now and then to get away from the officials when raids are conducted.
SC order
These ready-to-consume tobacco and betel nut mixes are banned under the Food Safety and Regulation (Prohibition) Act 2011.
The Supreme Court ordered the Food Safety and Standards Authority of India (FSSAI) to prohibit all such items in view of the larger health interests of the people.
Asian Athletics Championships: Inspectors to check athletes' food
BHUBANESWAR: To provide safe and healthy food to more than 1,000 delegates and athletes who will come to the Smart City for Asian Athletics Championships, the state government has decided to deploy food safety officers and supervisors.
Following the government's direction, the Bhubaneswar Municipal Corporation (BMC) has assigned six food safety officers and equal number of supervising officers to inspect the cooked and packaged foods.
The food inspectors will take samples of food from hotels, shopping malls, fast food joints, fruits and vegetable vendors and cooked food for athletes at Kalinga Stadium. A dedicated officer will be deployed at Kalinga Stadium to take sample of the food prepared during the meet. Other officers have been assigned zones to inspect food at hotels and guest houses where the athletes will be put up apart from taking random samples of food from street joints and other eateries.
The food safety supervisors include the enforcement officer of Bhubaneswar Development Authority (BDA), three deputy commissioners of Bhubaneswar Municipal Corporation, a deputy food commissioner and a deputy secretary of the home department. "Mobile squads will be formed to check the quality of food. The officers will report their joining from July 1. They will submit the inspection report on a daily basis to supervising officers and food safety commissioner," said an officer of BMC.
The food samples will be taken for test to the laboratory of public health and engineering organization. The tourism department had run an awareness campaign among the hoteliers regarding serving of quality food to the foreign delegates. A Whatsapp group has been created among the assigned officers to share information among them regarding the food arrangement and safety issues, said the officer.
The city has around 1,100 roadside eateries and 400 small and big hotels. Since some pockets of the city have reported jaundice due to contaminated water, the food safety officers will also take samples of water used by the street food vendors. For Puri, where lakhs of devotees will congregate from the day of Rath Yatra to 'Bahuda', the food safety commissioner has been asked by the health department to take adequate food safety measures.
ஜவ்வரிசியில் கலப்படம் தடுக்க 'ஜெட் பம்ப்' அகற்ற கோரிக்கை
சேலம்: ஜவ்வரிசியில், மக்காச்சோள கலப்படம் தடுக்க, ஆலைகளில் பயன்படுத்தும் ஜெட் பம்பை பறிமுதல் செய்ய, விவசாயிகள் வேண்டு கோள் விடுத்துள்ளனர். இதுகுறித்து, தமிழக விவசாயிகள் சங்க மாநில பொதுச் செயலர் சுந்தரம் கூறியதாவது: சேலம், நாமக்கல் மாவட்ட சேகோ ஆலைகளில், ஜவ்வரிசியில் மக்காச்சோளம் கலக்க, பிரத்யேக பிரஷர் மோட்டார் பம்ப்ஸ் (ஜெட் பம்ப்) உபயோகப்படுத்தப்படுகிறது. மாவட்ட நிர்வாகம், மின் பொறியாளர்கள் அடங்கிய குழு அமைத்து, சோதனை மேற்கொண்டு, ஜெட் பம்ப்களை பறிமுதல் செய்து, கடும் நடவடிக்கை எடுக்க வேண்டும். அது இல்லையெனில், ஜவ்வரிசியில் கலப்படம் செய்ய முடியாது.
குறிப்பாக, எந்த உரிமமும் இல்லாத ஆலைகளில், ஜெட் பம்ப் உபயோகப்படுத்துவதால், அத்தகைய ஆலைகளை கண்டறிந்து, அவற்றை பறிமுதல் செய்து, மின் இணைப்பை துண்டிக்க வேண்டும். அதற்கான நடவடிக்கையை மாவட்ட நிர்வாகம் மேற்கொண்டு, நியாயமான ஆலை உரிமையாளர்கள், தொழில் செய்ய உதவ வேண்டும். இவ்வாறு அவர் கூறினார்.
Jun 25, 2017
உஷார்... நாம் அருந்தும் பழச்சாறுகளில் கிருமிகள் மற்றும் ரசாயனக் கலப்படம் இருந்தால்?!
இன்று சந்தையில் பலவிதமான பிராண்டுகளில் பழச்சாறுகளும், குளிர் பானங்களும் விற்பனைக்கு கிடைக்கின்றன. அவற்றில் எது நமது உடல்நலனுக்கு உகந்தது? எது நமது ஆரோக்கியத்தை கெடுக்கக் கூடியது என்று நாம் யோசிப்பதே இல்லை. வீட்டுக்கு உறவினர்கள் வந்தாலும் சரி, நண்பர்களோடு பார்ட்டி என்றாலும் சரி, குடும்ப விழாக்கள், விசேஷங்கள் என்றாலும் சரி நாம் உடனே நமது வாங்க வேண்டிய பொருட்கள் லிஸ்டில் சேர்ப்பது பதப்படுத்தப்பட்ட ரெடிமேட் பழச்சாறுகளையும், குளிர்பானங்களையும் தான். எப்போதும், எந்தச் சூழ்நிலையிலும் நாம் வாங்கத் தயங்காத இந்தப் பழச்சாறுகளை ஒவ்வொரு முறையும் சோதித்து தான் வாங்குகிறோமா? என்றால் பெரும்பாலும் இல்லை என்றே பதில் கிடைக்கக் கூடும். நம்மில் வெகு சிலருக்கே ‘பெஸ்ட் பிஃபோர் யூஸ்’ எனும் அந்த ‘எக்ஸ்பையரி டேட்’ வாக்கியத்தை வாசித்தறியும் பொறுமை இருக்கிறது. மிகப் பலரும் செய்வது காலாவதியான பழச்சாறுகளை அருந்தி ஃபுட் பாய்ஸன் ஆன பிறகு மருத்துவரிடம் கப்பம் கட்டிய பிறகே, தாம் அருந்திய பழச்சாறுகளில் கிருமித் தொற்று இருப்பதையும், ரசாயனக் கலப்படம் இருப்பதையும் அறிந்து கொள்கிறார்கள். இதை எப்படித் தடுப்பது?
ஆலோசனை தருகிறார்கள் ஃபுட் சேஃப்டி ஹெல்ப்லைன்.காம் நிறுவனர் செளரப் அரோராவும், அரிகா ரிசர்ச்( ஃபார்மஷூட்டிகல் டெஸ்டிங், ஃபுட் டெஸ்டிங்& ஹெர்பல் டெஸ்டிங்) மையத்தின் வைஸ் பிரசிடெண்ட் பவன் வாட்ஸும். அவர்களது ஆலோசனையின் படி நாம் ஒவ்வொரு பழச்சாறு மற்றும் குளிர்பானம் வாங்கும் ஒவ்வொரு முறையும் கீழ்க்காணும் சில முக்கிய அம்சங்களை கவனத்தில் கொண்டு செயல்பட்டோமானால் மோசமான குளிர்பானங்களை, காலாவதியான பழச்சாறுகளை அருந்தும் ஆபத்தில் இருந்து சாமர்த்தியமாக தப்பலாம்.
- பழச்சாறு வாங்கத் தேர்ந்தெடுக்கும் போது, 100 % அவை சர்க்கரை சேர்க்கப் படாத தூய்மையான பழச்சாறுகளாக இருந்தால் நல்லது, அப்படியில்லா விட்டால் குறைந்த அளவு சர்க்கரையும் அதிக அளவு பழச்சாறும் இருக்குமாறு தயாரிக்கப் பட்ட ஒன்றை வாங்குவதே நல்லது.
- பழ மூலக்கூறுகளே இல்லாமல் வெறுமே பழங்களைப் போல சுவையூட்டப்பட்ட குளிர்பானங்களை அருந்துவதை பெரும்பாலும் தவிர்த்து விடுவது நல்லது. ஏனெனில் அவை உங்களின் தாகத்தை குறைக்கப் போவதில்லை என்பதோடு அதில் எந்த விதமான சத்துக்களும் இல்லை என்பதும் நிஜம். இவ்வகை சுவையூட்டப் பட்ட குளிர்பானங்களில் வெறும் தண்ணீரும், சர்க்கரையும் மட்டுமே உள்ளன. இவற்றை அருந்துவதற்குப் பதிலாக நாம் வெறும் தண்ணீரையே அருந்தலாம்.
- பழங்களின் ஆயுள் மிகக் குறைவு என்பதால் பழங்கள் வெகு எளிதில் கெட்டு விடும் தன்மை கொண்டவை. அது மட்டுமல்ல, பழங்கள் உரிய நேரத்தில் பழச்சாறுகளாக்கி அருந்தப்படாமல் அந்த செயல்முறையில் சற்று தாமதம் ஏற்பட்டாலும் தயாரிப்பின் போதோ அல்லது பதப்படுத்தப்படும் போதோ எளிதில் கிருமித் தொற்று ஏற்பட வாய்ப்புண்டு. எனவே அப்படி சந்தேகம் தோன்றும் பட்சத்தில் அத்தகைய பழச்சாறுகளை கடையில் வாங்கி அருந்துவதை விட வீட்டிலேயே சுத்தமான முறையில் தயாரித்து அருந்துவதே பாதுகாப்பானது.
- தகுந்த முறையில் பேக்கேஜ் செய்யப்படாத பழச்சாறுகளில் எளிதில் பூஞ்சை மற்றும் பாக்டீரியாக்களின் தொற்று இருக்கும். பழச்சாறு தயாரிப்பாளர்கள் அதிவேக கன வெப்ப தொழில்நுட்பத்தைப் பயன்படுத்தி பழச்சாறுகளை பயன்படுத்துவதால் அவற்றில் கேடு விளைவிக்கக் கூடிய பாக்டீரியாக்களோ, ஈஸ்டுகளோ, பூஞ்சைகளோ இருக்க வாய்ப்பில்லை. இந்த தொழில்நுட்பம் பழச்சாறுகளின் ஆயுளை 9 முதல் 12 மாதங்கள் வரை கூட நீட்டித்து விடுகிறது. ஆனால் இவற்றால் பழங்கள் கெட்டுப் போகாமல் இருக்கலாமே தவிர நமது ஆரோக்கியத்தில் குறிப்பிடத்தக்க அளவில் கெடுதல்களை விளைவிக்க அவை தயங்குவதே இல்லை.
- பதப்படுத்தப் பட்ட பழச்சாறுகள் உணவுத்தொற்றுகளை குறைத்தாலும் சமீப காலங்களில் பழச்சாறுகள் தயாரிப்பில் பெருகி வரும் ‘கோல்டு பிரஸ்டு’ தொழில்நுட்பமானது மிகுந்த கட்டுப்பாடுகளைக் கொண்டதாக உள்ளது. இத்தகைய தொழில்நுட்பத்தில் தயாராகி வரும் பழச்சாறுகளை அவர்கள் லேபிளில் குறிப்பிட்டிருப்பதைப் போல குறைவான வெப்ப நிலையில் வைத்துப் பாதுகாக்கவில்லை என்றால் அவை வெகு சீக்கிரத்தில் கெட்டு விடும். கூடுமான வரை இவற்றைத் தவிர்ப்பது நல்லது. சில நேரங்களில் அத்தகைய பழச்சாறுகளை வாங்க நேர்ந்தாலும் அவற்றை சில்லர்கள் மற்றும் குளிர்சாதனப் பெட்டிகளில் வைத்து மட்டுமே பயன்படுத்த வேண்டும் என்பதில் கவனமாக இருக்க வேண்டும்.
- ஃப்ரெஷ் ஜூஸ்களைப் பொறுத்தவரை மற்றொரு கவனிக்கத் தக்க அம்சம் அவற்றில் நீடிக்கும் பூச்சிக் கொல்லி மருந்துகள் உள்ளிட்ட ரசாயனக் கலப்பின் சதவிகிதங்களை நாம் அறிந்து கொள்ள முயற்சிக்க வேண்டும். ஏனெனில் அத்தகைய பானங்கள் தயாரிப்பின் போது பழங்கள் நீண்ட நாட்கள் கெட்டுப் போகாமலிருக்க பூச்சிக் கொல்லி மருந்துகள் அளவுக்கு அதிகமாகப் பயன்படுத்தப் படுகின்றன என்பது ஒரு பொதுவான குற்றச்சாட்டு. எனவே பதப்படுத்தப் பட்ட பழச்சாறுகள் வாங்கும் போது, எப்போதுமே அந்த பாட்டில்களின் லேபிள்களில் ஃபிக்ஸ்டு பேஸ் ஆபரேட்டர் (FBO) உரிமம் உள்ளதா என்பதை சோதித்த பின்னரே பழச்சாறுகள் வாங்குவது என முடிவு செய்து கொள்வது நல்லது.
- ஒவ்வொரு முறை மொத்தமாகப் பழச்சாறுகள் வாங்கும் முன்பும், அவை பேக் செய்யப்பட்டு வரும் உறைகள் மற்றும் பாட்டில்களில் ஏதேனும் சேதம் உண்டா என்று சோதிக்க வேண்டும். ஏனெனில் இத்தகைய சேதங்கள் வெகு எளிதில் பூஞ்சை மற்றும் பாக்டீரியா தொற்றை உண்டாக்கி விடத் தக்கவை. எனவே சேதமுடன் இருக்கும் பழச்சாறு பாக்கெட்டுகள் மற்றும் பாட்டில்களை புறக்கணித்து விடுவதே உத்தமம்.
- கடைசியாக பழச்சாறு வாங்கும் ஒவ்வொருமுறையும், அவற்றின் உடல் பகுதியில் ஒட்டப்பட்டிருக்கும் லேபிளில், அந்தப் பழச்சாறுகள் அல்லது குளிர்பானங்களைத் தயாரிக்க பயன்படுத்திய மூலப் பொருட்கள் மற்றும் பயன்படுத்திய பொருட்களின் நியூட்ரிசனல் மதிப்புகள், அதில் சேர்க்கப்பட்டுள்ள சர்க்கரை அளவு, செயற்கை நிறமூட்டிகளின் அளவு, சுவையூட்டிகளின் அளவு உள்ளிட்ட விவரங்கள் அச்சிடப்பட்டிருக்கும் பகுதியைத் தெளிவாக வாசித்து அறிந்து கொள்ள முயற்சிக்க வேண்டும். பெரும்பாலானோர் இவற்றை கவனிப்பதில்லை என்பதால் தான் மோசமான பழச்சாறு மற்றும் குளிர்பான தயாரிப்பாளர்கள் அவற்றைக் காட்டி தப்பித்து விடுகின்றனர்.
மேற்கண்ட இந்த ஆலோசனைகளை எல்லாம் பயன்படுத்திப் பார்த்து உங்களுக்குத் தேவையான, பிடித்தமான குளிர்பானத்தையோ அல்லது பழச்சாறையோ அருந்தி நலமுடன் வாழுங்கள்!
குற்றம் நடந்தது என்ன? பிரபல உணவகங்களின் மீது அளிக்கப்படும் புகார்களுக்கு தேவை ஒரு ஃபாலோ அப்!
கோவை அன்னபூர்ணா உணவகத்தின் நான்கு பிராஞ்சுகளுக்கு நேற்று FSSI நோட்டீஸ் அனுப்பி இருக்கிறது. அன்னபூர்ணாவில் மதியச் சாப்பாட்டுக்காக சென்றிருந்த மென்பொறியாளர் ஒருவர் ஆர்டர் செய்திருந்த தயிர் சேமியாவில் கரப்பான் பூச்சி கிடந்ததால். அவர் அளித்த புகாரின் அடிப்படையில் FSSI( Food safety & standards authority) நோட்டீஸ் அனுப்பி இருப்பதாகத் தெரிகிறது. இதைக் குறித்து ஹோட்டல் நிர்வாகம் இதுவரை விளக்கம் அளித்ததாகத் தெரியவில்லை. கோவை என்றாலே உணவகங்களைப் பொறுத்தவரை உலகப் பிரபலாமனவை அன்னபூர்ணா, கெளரி சங்கர் உணவகங்கள். பல ஆண்டுகளாக தங்களது உணவு வகைகளுக்காகப் பிரபலமாகப் பேசப் பட்ட உணவகம் ஒன்றில் இப்படி ஆனதைக் கண்டு கோவை வாசிகள் அதிருப்தியாக உணர்வதை முகநூல், டிவிட்டர் உள்ளிட்ட சமூக ஊடகங்களில் இந்தச் சம்பவத்தை ஒட்டி அவர்கள் வெளியிட்டு வரும் கருத்துகளின் அடிப்படையில் தெரிந்து கொள்ள முடிகிறது.
கோவை அன்னபூர்ணா உணவகம் மட்டும் தான் என்றில்லை, சென்னை சரவண பவன் உணவகங்கள், தலப்பா கட்டி உணவகங்கள், கே.எஃப்.சி, இப்படி பிரபலமான உணவகங்கள் திடீர், திடீர் என செய்தியாகி பின்னர் அந்தச் செய்தி வந்த சுவடே இன்றி மறைந்தும் விடுகின்றது. உணவகங்களைப் பொறுத்தவரை வாடிக்கையாளர்கள் அளிக்கும் புகார்கள் சரி செய்யப் படுகின்றனவா? என்பதை பின் தொடர்ந்து அறிந்து கொள்ளும் வசதி உண்டா? அப்படி இருப்பின் மேற்கண்டவாறு புகாருக்கு உள்ளான அத்தனை உணவகங்களிலும் இதுவரை நடந்ததென்ன? அவர்கள் தங்கள் மேல் சுமத்தப் பட்ட குற்றத்தை அல்லது பிழையைச் சரி செய்த பின்பு தான் அவர்களுக்கு தொடர்ந்து தங்களது உணவகங்களை நடத்தும் உரிமை அளிக்கப் பட்டிருக்கிறதா? இதையெல்லாம் சாதாரண மக்கள் எப்படி அறிவது?
எந்த ஒரு பிரபல உணவகத்தின் மீது முன் வைக்கப்படும் குற்றச்சாட்டுகளிலும் சரி இதுவரையில், பாதிக்கப் பட்டவர் உணவுத் தரக்கட்டுப்பாட்டு அதிகாரிக்குப் புகார் அனுப்புவதை நாம் நாளிதழ்கள், செய்தி ஊடகங்கள் வாயிலாக அறிகிறோம். சில நாட்கள் அந்த உணவகங்களைப் பற்றி ஆதரவாகவோ, எதிராகவோ நமது கருத்துக்களைப் பதிகிறோம், பகிர்கிறோம். அவ்வளவு தான் அதற்கு மேல் அந்த புகார் விசயத்தில் என்ன நடந்தது? என்பதைப் பற்றி பெரும்பாலும் நமக்கு அக்கறை இருப்பதில்லை. மீண்டும் அதே மாதிரியான ஒரு புகார் முக்கியச் செய்தியாகும் போது மீண்டும் பால் பொங்குவது போல பொங்கி விட்டு பாலில் நீர் தெளித்தாற் போல மீண்டும் அடங்கி விடுகிறோம். இதற்கொரு முடிவு நிச்சயம் தேவை. ஏனெனில் இன்றைக்கு மக்களின் முக்கிய வாழ்வாதாரப் பிரச்னையாக மாறிக் கொண்டிருக்கும் விசயங்களில் ஒன்று உணவுப் பழக்கத்தினால் வரக்கூடிய பல்வேறு விதமான நோய்கள்.
50 வயதுக்கு மேல் பலருக்கும் கேன்சர் வரக் காரணமான விசயங்களில் பிரதானமானது அவர்கள் மேற்கொள்ளும் உணவுப் பழக்கமும் தான் என மருத்துவ ஆய்வு முடிவுகள் பல திட்டவட்டமாகத் தெரிவிக்கின்றன. இந்த நிலையில் உணவகங்கள் மீது முன்வைக்கப் படும் உணவின் தரம் மற்றும் பாதுகாப்பு குறித்த குற்றச்சாட்டுகள், புகார்களில் அடுத்தடுத்து என்ன நிகழ்கிறது என்பதைப் பற்றிய தெளிவு பொது மக்களுக்கு நிச்சயம் தேவைப்படுகிறது.
பாதுகாப்பற்ற உணவகங்கள் என்று இன்று மூடப்படும் உணவகங்கள் நாளை மீண்டும் திறக்கப் படுகையில், அவற்றின் மீது வைக்கப் பட்ட குற்றம் களையப்பட்டது என்பதை நீதிமன்றங்களில் நிலைநாட்டினால் மட்டும் போதுமா? மக்கள் அதை கண் கூடாக உணர வேண்டியதில்லையா? புகாருக்கு உள்ளான உணவகங்கள் மறுபடி திறக்கப் படுகையில், செயல்படத் தொடங்குகையில் அவற்றில் வழங்கப்படும் உணவுகளின் தரம் குறித்து மக்கள் அறியவேண்டுமில்லையா? இதற்கு முன்பும், இதற்குப் பின்பும் அப்படி அறிந்தார்களா? அறிவார்களா? என்பது தான் நம் முன் இருக்கும் முக்கியமான கேள்வி.
ஆகவே எப்போதெல்லாம் உணவகங்கள் குறித்து புகார்கள் எழுகின்றனவோ, அப்போதெல்லாம் அதைப் பற்றிய ஒரு தெளிவான ஃபாலோ அப் இருந்தால் நன்றாக இருக்கும். இதைச் செய்ய வேண்டியதும் மக்களே. புதிய ஜி.எஸ்.டி வரி விதிப்பின் பின் விலையேற்றப்பட்டுள்ள உணவக உணவுப் பொருட்களுக்காக காசையும் கொட்டிக் கொடுத்து விட்டு கரப்பான் பூச்சிகள், ஈக்கள், புழுக்களையும் சேர்த்து உண்ண வேண்டுமென்றால் அது நியாயமில்லையே!
Akshay Patra deploys ₹18 crore hi-tech mega kitchen
Construction of the facility is fully funded by Infosys Foundation
Akshay Patra Foundation, a unit of the Hare Krishna Movement in Hyderabad, is constructing a ₹18 crore hi-tech mega kitchen using the latest innovative methods for mass cooking in a hygienic manner at Kandhi, to meet the requirements of both Sangareddy and Medak districts.
Sponsored fully by Sudha Murthy, chairperson of Infosys Foundation, the construction of the facility is nearing completion. By August it will be ready to serve nutritious meals to about one lakh people every day.
Another modern kitchen under construction is at Narsingi in Kokapet which will become operational next month. The Bank of Tokyo has donated ₹10.56 crore for the project. The kitchen has provision for 50,000 meals every day and will cater to Rangareddy district, according to Satya Gaura Chandra Dasa Swami, president of Akshaya Patra, Telangana & AP.
For now, it has one modern kitchen at Patancheru serving one lakh meals every day. As a whole, the TS unit provides mid-day meals with government assistance to about one lakh underprivileged school children daily in Medak and Ranga Reddy district. Altogether it provides daily meals to 16 lakh children across the country.
Akshay Patra has been following six methods to get its act together. All the kitchens are equipped with cauldrons, trolleys, rice chutes, dal/sambar tanks, cutting boards, knives, and are sanitised before usage. A scheduled menu is followed, and it has rice and sambar cauldrons with capacities of 500 litres and 1200-3000 litres, respectively. Quality control is maintained by insisting that suppliers of raw materials follow the regulation of the Food Safety Standards Act 2006 (FSSA), he explains. Fresh vegetables are procured daily, cleaned and sanitised before it is cut. Cold storage is used to store the cut vegetables to retain freshness. Rice is supplied by the Food Corporation of India (FCI). Kitchens follow the FIFO (First In First Out)and FEFO (First Expiry First Out) methods to keep raw materials fresh.
Cooked food is packed in sterilised vessels and transport vehicles are also sterilised by steam before loading. These are also GPRS tracked. “We take daily feedback from schools for maintaining the quality of the meals,” adds Ravi Lochana Dasa (rvldasa@gmail.com) of the Foundation.
Free lunch
Bhojanamrita, a free lunch programme in government hospitals – Osmania, Gandhi, Niloufer, Petlaburj, Sultan Bazar, King Koti Eye Hospital, Sarojini Eye Hospital, Indo-American Cancer, Mahaveer, Govt. TB & Chest, Koti Maternity, RTC crossroads – where there are 4,000 beneficiaries.
Annapoorna - ₹5 a meal at 140 locations in partnership with the GHMC feeding about 33,000 people.
Saddimoota - subsidised meals to about 2,000 farmers and hamalis at market yards of Bowenpally, Siddipet, Gajwel and Vantimamidi where 40,000 meals are made every day.
A ₹9-crore kitchen was opened at Narsingi, Kokapet with contributions. About ₹6 crore was contributed by Nityananada Reddy of Aurobindo Pharma Ltd, for making these meals.
RSS think tank pushes for ‘Bharatiya thali’ to combat malnutrition
The Deendayal Research Institute proposed that the Centre expand its food security to include nutrition, and suggested the constitution of a national initiative to study indigenous foods and their health benefits.
The Deendayal Research Institute, however, refrained from commenting on food choices or discouraging the consumption of non-vegetarian items.
An RSS think tank wants the Centre to design local thalis (set meals) aimed at popularising indigenous food items known for their health value, thereby meeting the nutritional requirements of people across the country.
These meals – designated as ‘Bharatiya thalis’ – should be composed of locally produced and traditionally consumed foods, the Deendayal Research Institute (DRI) said. The think tank, however, refrained from commenting on food choices or discouraging the consumption of non-vegetarian items.
The DRI proposed that the Centre expand its food security to include nutrition, and suggested the constitution of a ‘national indigenous food initiative’ to study indigenous foods and their health benefits.
This suggestion was made at the end of a two-day conference on ‘nutrition-sensitive agriculture’ jointly organised by the DRI and the Madhya Pradesh government, with the support of the ministry of culture, in Shillong. The institute will present these recommendations to the Union government as well as central think tank NITI Aayog.
The DRI is pushing for the renewed consumption of traditional food items that have gone out of vogue despite their high nutritional value. It also wants the government to encourage the cultivation of crops suited to a particular region – thereby cutting down on the need for additional chemical fertilisers and power supply to achieve better yields – and ensure that local consumption is prioritised over export.
“The central government must set up an independent technology mission, consisting of experts from various integrated nutrition and agricultural streams, for developing local thalis (which will have ingredients sourced from that particular region),” said DRI general secretary Atul Jain.
“(Recommendations for consumption of) such thalis will only be advisory in nature, and won’t be imposed on anybody. However, every effort must be made at the governmental and institutional levels to promote them,” he added.
The RSS think tank also wants the government to set its “own standards of nutrition rooted in Indian ecology and ethos, rather than blindly accepting guidelines laid down by international agencies”.
In what could be a controversial suggestion, the DRI has also stated that the traditional food processing industry – which functions at the household level – should be kept out of the ambit of the Food Safety and Standards Authority of India’s new ‘food safety’ laws.
These suggestions, which come in the backdrop of the farmers’ unrest in several BJP-ruled states such as Rajasthan and Madhya Pradesh, also included a proposal that the government offer minimum support price for purchase of grains other than wheat and rice.
FDA plans to issue hygiene guidelines for restaurants, hotels, street food stalls
For a hotel or restaurant to renew its licence or for a street vendor to get registered, the owner will have to display the set of FDA formulated guidelines in a prominent spot, where all customers can view it.
The state Food and Drug Administration (FDA) is working on a circular to introduce uniform hygiene standards across restaurants, hotels and street food joints in Maharashtra. The guidelines, to be displayed mandatorily by eateries, will make gloves, apron and a hair cover necessary for staffers handling food, and restrict those with skin infections to cook or carry food.
For a hotel or restaurant to renew its licence or for a street vendor to get registered, the owner will have to display the set of FDA formulated guidelines in a prominent spot, where all customers can view it. Across Maharashtra, there are 5.5 lakh registered hotels and small-time food vendors. Of these, at least 50 per cent are roadside stalls, data from FDA showed.
“If its turnover is less than Rs 12 lakh per year, a food stall can be registered under FDA. But for those seeing a turnover of more than Rs 12 lakh, a licence is compulsory,” said Pallavi Darade, FDA commissioner, who is processing the latest circular. “We need to get a government nod before the circular is issued to all food units,” she added. Darade said the licence of a restaurant or a hotel may not be renewed if these guidelines are not followed.
Under the guidelines, a hotel, restaurant or food stall has to cook and serve food in stainless steel utensils. They have to maintain cleanliness inside the kitchen and around the area where food is served. Only potable drinking water must be used for cooking, and those handling food must wear hand gloves, apron and hair cover. The guidelines have prohibited use of newspapers to serve food items, a common practice among street food stalls.
One of the most important guideline is to prevent any person with skin disease from cooking or serving food. Cigarette or tobacco spitting around the cooking area is prohibited. Dustbins have to be provided in restaurants and hotels.
According to Suresh Annapure, joint commissioner (food) at FDA, Mumbai has 30,000 licenced hotels and restaurants and over 75,000 food hawkers. “The objective is to educate them about hygiene. Under Schedule 4 of Food Safety and Standards Act (FSSA), provisions for hygienic working conditions have been stated for food preparation. But it is generally not followed,” he said.
With the onset of monsoon, doctors anticipate a rise in water-borne diseases, which can be spread through consumption of unhyegenic food. Typhoid and gastroenteritis can spread through unclean drinking water. So far this year, the Brihanmumbai Municipal Corporation has recorded 645 gastroenteritis cases in Mumbai.
Jun 24, 2017
வாழை இலையை பயன்படுத்துங்க ஓட்டல்களுக்கு கலெக்டர் அறிவுரை
அவர் கூறியதாவது:
மாவட்டத்தில் உணவகங்கள், தேநீர், பேக்கரி கடைகளில் உணவுப் பொருட்களை பொட்டலம் கட்ட பிளாஸ்டிக் தாள்களை பயன்படுத்துகின்றனர். இவ்வாறு கட்டுவதால் அதிலுள்ள காரீயம், காட்மியம் உள்ளிட்ட ரசாயனப் பொருட்கள் உணவுப் பொருட்களில் கலந்து, புற்றுநோய், கல்லீரல், மூளை நரம்பு பாதிப்புகள் அபாயம் உள்ளது.
இதுபோன்ற புகார்களை 94440 42322 என்ற வாட்ஸ் ஆப் எண் மூலம் தெரிவிக்கலாம். உணவு பாதுகாப்பு மற்றும் தரங்கள் ஆணையம் பிளாஸ்டிக் கவர்களில் உணவுப் பொருட்களை பொட்டலம் கட்ட தடை விதித்துள்ளது.
இனிமேல் உணவுப் பொருட்களை வாழை இலை, பாக்கு மட்டை, பேப்பர் பிளேட், தொன்னை போன்றவற்றில் பொட்டலம் கட்ட வேண்டும். இதை மீறி செயல்படுவது கண்டறியப்பட்டால் கடுமையான நடவடிக்கை எடுக்கப்படும்.
மேலும் உணவக உரிமையாளர்கள் உணவுப் பாதுகாப்பு உரிமம் பெற இணையதளத்திலும், இ-சேவை மையம் மூலமும் விண்ணப்பிக்கலாம்,”என்றார்.
ஓட்டல்களில் பிளாஸ்டிக் பேப்பர் பயன்படுத்துவதை தடுக்க வேண்டும்
தலைவாசல்: ஓட்டல்களில், பிளாஸ்டிக் பேப்பர் பயன்படுத்துவதை தடுக்க வேண்டும். தலைவாசல், வீரகனூர் சுற்றுவட்டார பகுதிகளில், 100க்கும் மேற்பட்ட சாலையோர ஓட்டல்கள் செயல்படுகின்றன. அவற்றில், வாழை இலைக்கு பதில், பெரும்பாலும் பிளாஸ்டிக் பேப்பர்களே பயன்படுத்தப்படுகின்றன. அதில், சூடான உணவு பொருட்கள் வைக்கும்போது, பேப்பர் வாசம் வீசுகிறது. குழந்தைகள் சாப்பிடும்போது, வாந்தி உள்ளிட்ட உபாதை ஏற்படுகிறது. மேலும், பேப்பர்களை சாக்கடையில் வீசுவதால், அடைப்பு ஏற்பட்டு கழிவுநீர் தேங்கி நிற்கிறது. பிளாஸ்டிக் பேப்பர் பயன்படுத்துவதை தடுக்க, அதிகாரிகள் நடவடிக்கை எடுக்க வேண்டும் என, மக்கள் வலியுறுத்தினர்.
எண்ணெய் மாதிரியில் முரண்: நிறுவனங்களுக்கு எச்சரிக்கை
ஈரோடு: ஈரோட்டில் உணவு பாதுகாப்புத்துறை சார்பில், உணவு பாதுகாப்பு அலுவலர்களுக்கான ஆய்வு கூட்டம் நடந்தது. கலெக்டர் பிரபாகர் பேசியதாவது: உணவு எண்ணெய் தயாரிப்பாளர்கள் மற்றும் ரீ-பேக்கிங் செய்பவர்கள், உரிமையாணை பெற்று தொழில் செய்ய வேண்டும். லேபிளில், பிராண்ட், எண்ணெய் பெயர், சரியான முகவரி, பேட்ச் எண், அளவு, எம்.ஆர்.பி., விலை, பயன்படுத்தும் கால அளவுகளை குறிப்பிட வேண்டும். தீப எண்ணெய் பாக்கெட்களில் 'தீபத்துக்கு மட்டும்; சாப்பாட்டுக்கு உகந்ததல்ல' என்பதை குறிப்பிட வேண்டும். மாவட்டத்தில், 298 உணவு மாதிரிகளில், 121 சட்டத்துக்கு முரணானது என தெரிந்து, வழக்கு பதிவு செய்யப்பட்டுள்ளது. இதுதொடர்பான புகார்கள் இருந்தால், 94440-42322 என்ற வாட்ஸ் ஆப் எண் மற்றும், 0424-2223545 என்ற அலுவலக எண்ணில் புகார் செய்யலாம். இவ்வாறு அவர் பேசினார்.
Plastic eggs create panic in Tamil Nadu
It is widely believed that plastic eggs are just rumours, but one cannot deny the fact that the complaints on the sale of plastic eggs are constantly being lodged.
A person named John, from Marthandam of Kanyakumari District, had bought 15 country eggs from a shop nearby. This morning, while preparing lunch for his school-going kids, he found that one of the eggs contain plastic yolk. The eggs were also found to be odourless. John was shocked to the core and he enquired the shopkeeper on the same.
The shopkeeper told him that the eggs were bought from the same merchant, from whom he would get eggs every time. Following this, John tested the other eggs for adulteration too and found that there were issues with the other eggs as well.
A complaint was lodged with the Food Safety officer. After examining the eggs, the officer assured to take immediate action.
Notice issued to 4 branches of Hotel Annapoorna
The Food Safety and Standards Authority of India (FSSAI) has issued inspection notice to four branches of Annapoorna restaurant here. This follows a complaint from an IT professional, who found a cockroach in the lunch served to him in the restaurant two days ago.
On Wednesday, Subash Sundaram, an IT professional, had ordered curd semiya for lunch at the RS branch of Annapoorna restaurant. When it was served to him, he was shocked to find a cockroach in it. When he confronted the person who served the lunch, the server immediately removed the plate from the table. However, Subash managed to click pictures of the curd semiya with the cockroach and posted it in the social media.
He immediately filed a complaint with the FSSAI.
Following this authorities, inspected 15 branches of the restaurant and served inspection notice to four of them.
According to Dr. O.L.S. Vijay, Designated Officer, Food Safety Department, four outlets have been given inspection notices. “These four outlets had certain issues that can be rectified. So we have issued notices.”
However, he did not elaborate on the exact nature of the issues in the outlets.
On Wednesday, Subash Sundaram, an IT professional, had ordered curd semiya for lunch at the RS branch of Annapoorna restaurant. When it was served to him, he was shocked to find a cockroach in it. When he confronted the person who served the lunch, the server immediately removed the plate from the table. However, Subash managed to click pictures of the curd semiya with the cockroach and posted it in the social media.
He immediately filed a complaint with the FSSAI.
Following this authorities, inspected 15 branches of the restaurant and served inspection notice to four of them.
According to Dr. O.L.S. Vijay, Designated Officer, Food Safety Department, four outlets have been given inspection notices. “These four outlets had certain issues that can be rectified. So we have issued notices.”
However, he did not elaborate on the exact nature of the issues in the outlets.
Jun 23, 2017
Eatables should not be packed in newspapers, plastic bags: Collector
Virudhunagar Collector A. Sivagnanam has warned hoteliers and tea stalls against packing eatables in newspapers and hot beverages in plastic bags.
In a statement, he said hotels, tea stalls and bakeries had the habit of packing eatables in newspapers. The ink used for printing on newspapers have chemicals, including lead and cadium, which could get mixed with the packed eatables. The chemicals on being consumed could lead to indigestion and cancer, and also affect liver and the brain.
Similarly, serving hot eatables on plastic papers or packing hot beverages in plastic covers will lead to melting of the plastic, leading to cancer and affecting the liver.
People can lodge food-related complaints through WhatsApp number 94440-42322.
Food Safety and Standards Authority of India has banned packing of eatables and beverages in newspapers and plastic covers.
Hoteliers and bakeries could use plantain leaves, arecanut leaf sheath, paper plates and cups made of leaves for packing eatables.
Mr. Sivagnanam said that tea, milk, sambar and rasam should not be packed in plastic covers. Stringent action would be taken against those who violate the food safety rules under the Food Safety and Standards Act 2006.
Hoteliers can apply for food safety licence through the websitewww.fssai.gov.in. This could be done through e-service centres, Mr. Sivagnanam said.
Register your food business with food safety officials: Collector
District Collector T.N. Hariharan has asked those in food business to register with the food safety office concerned or obtain licence. A release issued by the district administration said that those who cook food, wholesale traders, distributors, retail traders, bakeries, cool drink manufacturers and sellers, ice cream parlours, sweet shops, snack bars, grocers, rice mills, spices producers, food re-packers, milk producers, processing units and sellers and those who use vehicles to transport food and everybody in the food business chain should register with the authority as per the Food Safety and Standards Act, 2011.
Those who run canteen, mess in government establishments, hostels, street vendors, push cart vendors, caterers who undertake party, wedding or other orders, meat, poultry, pork stalls and noon meal centres should also obtain licence.
Those who had already registered or licensed should renew their registration or licence before expiry. The Coimbatore office of the Designated Food Safety Officer had issued licence to 5,722 persons and issued registration certificate to 9,521 persons.
It had initiated action on 204 persons on food adulteration charges and collected Rs. 16.60 lakh in fine, the release added.
The release also asked people to report complaints through WhatsApp on 94440-42322.
Many districts yet to comply with food safety rules
Madurai: In an age when most people are utmost vigilant about the food they eat, its safety has assumed paramount importance. However, an RTI filed by a law student has picked several holes in the imposition of food safety act including low fines due to lack of sensitisation among the officials. The RTI also revealed that many districts in the state were yet to constitute district-level steering committees which are mandatory under the act on food safety.
R S Aafreen, a second year student of law, said that district revenue officers were designated as adjudicating officer under the FSSA with powers of a civil court for imposing penalties other than jail. Due to lack of sensitisation, the fine that has been imposed in many cases ranged from Rs 500 to Rs 5,000 though the act stipulates imposing fines ranging from Rs 1 lakh to Rs 10 lakh and imprisonment of up to six months
Aafreen had filed the RTI seeking the status of district-level steering committees in the 32 districts. The Tamil Nadu government order G.O (D) No 923 dated September 12, 2014 had directed officials to constitute food steering committees at the state as well as the district level under the Food Safety and Standards Act of 2006. District level food safety steering committees have to be constituted with the district collector as chairperson to monitor the food industry.
The RTI which was addressed to the state commissionerate got the district level officers to answer it but only 15 of the 32 officers have answered the query indicating the absence of the committees. As per the reply to the RTI, Dindigul, Madurai, Ramanathapuram, Salem and Virudhunagar districts did not furnish any reply to the formation of the steering committees.
The state had integrated the food safety wing of the directorate of public health and the department of drugs control administration and formed the Tamil Nadu Food Safety and Drug Administration under FSSA and Food Safety and Standards Rules, 2011. The food safety commissionerate of Tamil Nadu is one of the biggest departments in the country with 32 district designated officers, 580 food safety officers and supportive staff. However, the commissioner of food safety continues to hold multiple responsibilities.
It is specified that the district designated officer should have a medical degree and that the food safety officer (FSO) a degree in chemistry and allied subjects. Persons who are appointed as FSOs cannot be promoted to the next level of district designated officer as it needs a medical degree. This leads to a lack of motivation among them.
The annual report of 2013-2014 of the department says that the 580 FSOs had collected only 658 legal samples and that cases were filed against only 61 traders and the total penalty imposed during the entire year was only Rs 5.7 lakhs while the food commissionerate gets over Rs 50 crore annually for its functioning. The annual report says that Rs 35 lakh was collected as penalty in 203 cases in the year 2014-2015.
Food safety inspections continue
The Food Safety Department continued its Statewide inspections of shops on Thursday to ensure food safety and allay people’s concerns in the wake of social media speculations about the sale of food products such as rice and sugar laced with plastic.
Over the week, 677 centres were inspected and 136 of them were served notices for renovation and other issues. A fine of Rs. 1.8 lakh was imposed. A total of 436 samples of rice and sugar have been taken for examination. The test results of the samples would be available in two weeks, an official statement said.
27 food outlets asked to shut shop
Vadodara: Food safety officers of the Vadodara Municipal Corporation continued their crackdown upon eateries operating without registrations mandatory under the Food Safety and Standards Act. On Thursday, officers checked 48 shops, seven handcarts and 29 restaurants or eateries in different parts. It came to light that 27 establishments including 17 shops, four handcarts and six restaurants or eateries did not have registrations. The eateries include a prominent restaurant on the Old Padra Road, an Indian fast food chain outlet and prominent 'pan' shops.
FSSAI committed to robust and unambiguous standards for food supplements
Pawan Kumar Agarwal, Chief Executive Officer of the Food Safety and Standards Authority of India (FSSAI) said Thursday that the FSSAI is committed to ensuring robust and unambiguous standards for food supplements with the help of industry.
Addressing a FICCI seminar on Nutraceuticals - Seizing Growth Opportunities under Changing Economic and Regulatory Landscape held here today, Agarwal urged food processing industry players to work with the FSSAI on developing good manufacturing practices, document and adoption of it for overcoming challenges of spurious and dubious products flooding Indian markets.
Agarwal also mentioned that FSSAI is working with the central drug regulator to make a clear distinction between drug and food, which will clear a lot of ambiguity present among the stakeholders.
The other speakers in the inaugural session included Dr. B. Sesikeran, Chairman, Scientific Panel on Functional Foods, Nutraceuticals, Dietetic products and other similar products, FSSAI, Dr. A K Sharma, Consultant, FSSAI; Mr. Sanjaya Mariwala, Chairman, FICCI Task Force on Nutraceuticals and Managing Director and CEO, OmniActive Health Technologies Ltd; Mr. Sandeep Ahuja, Chairman, FICCI ? Wellness Committee and Executive Director, VLCC Healthcare Ltd and Dr. A Didar Singh, Secretary General, FICCI.
Dr. A Didar Singh emphasized the need for having standards for food products and how FICCI can collaboratively work with FSSAI to further expand the scope of standards beyond the current standards.
Sanjaya Mariwala highlighted the growth opportunities in Nutraceuticals and its contribution to Make in India initiative. He also invite industry member to work collaboratively on matters related to GST.
The seminar was attended by about 100 participants from the nutraceuticals industry.
FSSAI’s move regarding organic food’s certification not wise: CSE
Making organic certification mandatory will only promote the certification industry but not safe food
Quick Read
FSSAI wants to make certification for foods sold as 'organic' in India mandatory
However, FSSAI's move might result in more Indian farmers giving up organic farming
This could impact food safety in India
Delhi-based non-profit, Centre for Science and Environment (CSE) has disapproved of the Food Safety and Standards Authority of India (FSSAI)’s move to make certification of organic food sold in India mandatory. It says that not only will such a move promote just the certification industry but also strike a blow to the organic farming movement in India and impact country's food safety.
On March 31, 2017, the Food Safety and Standards Authority of India (FSSAI) had issued a notice asking for comments on a proposed regulation titled “Draft Food Safety and Standards (Organic Foods) Regulations, 2017” (Draft Regulations). The regulation seeks to make certification mandatory for any food that claims to be “organic” in the domestic market.
Currently, certification for food sold as “organic” in India is not mandatory. However, there are two prevalent certification systems which are voluntarily followed by those who want to sell food under this category. The first system, which is governed by the Union Ministry of Commerce and Industry, is mandatory for exports. It is called the National Programme for Organic Production and is also referred to as “Third Party Certification”. The second system, governed by the Union Ministry of Agriculture and Farmers’ Welfare, is called the Participatory Guarantee System (PGS) and is meant only for the domestic market. The Third Party Certification system is applicable to individual farmers or farmer groups, while the PGS is applicable only to farmer groups and works around the collective responsibility of the group.
The proposed Draft Regulations allow for the direct sale of “fresh organic produce” by producers or producer organisations to the end consumer without it having been certified. However, “processed food” is not exempt from the requirement of certification. This means that for any processed food to be sold as “organic” in Indian markets, it will have to be certified either by an agency under the Third Party Certification system or under PGS.
While both certification systems have a procedure for certification of processed food, practically, as of now, processed food certified under PGS is not a reality. The PGS guidelines allow certification of processed food as organic, only if the entire operation is carried out under the supervision of the PGS group of farmers (or a federation of few groups) and the items being processed are the direct produce of the group (or the groups forming the federation).In simple terms, for PGS-certified processed food, the raw produce must belong to the group of farmers and the processing must be undertaken under their supervision.
Amit Khurana, Senior Programme Manager, Food Safety and Toxins Unit, CSE says, “We understand that most PGS farmers are not undertaking any kind of processing and because they cannot not sell their produce for processing outside the group / federation, they are dealing only in fresh produce.” The sale of fresh organic food in India is already facing many challenges because of a lack of market linkages. As a result, farmers do not get the premium price they deserve for organic food and they are suffering, he adds.
Khurana said that the draft regulations could spell a lot of trouble if they became law, “If that happens, it will further eliminate any sale of PGS produce for processing outside the group and PGS farmers will be left with very limited options.”
One option could be to convert to the expensive system of Third Party Certification. But that too would be a futile move since it would only lead to the industry of certification agencies being promoted. Farmers who are unable to afford third party certification, might continue selling fresh produce despite the discouraging market situation, or worse, may quit organic farming. This adverse impact on the organic farming movement will lead to more food grown with the use of pesticides and other chemicals and will impact food safety in India.
Food safety authority’s draft amendments include fatty acids composition in edible oil
NEW DELHI, JUNE 22:
In a bid to curb misleading claims and adulteration in edible oils, the Food Safety and Standards Authority (FSSAI) has notified a draft regulation that sets standards for the permissible composition of fatty acids in various types of edible oils.
The amendments in the regulation have been introduced at a time when edible oil companies have been increasingly looking at launching blended oil products to woo consumers with various health benefit claims.
The food regulator said the draft FSS (Food Product Standards and Food Additives) Amendment Regulation 2017 will pave the way for determination of the authenticity of edible oils by incorporating fatty acid composition in the standards. “Since the fatty acid composition is different for each edible oil, this amendment will go a long way in exposing and curbing two malpractices in the edible oil sector- adulteration of expensive oils with cheaper oils and misleading label claims on the composition of blended oils,” the regulator said in its notification. It is seeking comments from various stakeholders.
Ashwin Bhadri, CEO, Equinox Labs, said the new draft speaks about the percentage of fatty acids composition along with the different kinds of fatty acids founds in 20 types of edible oils besides their permissible limits. “This regulation will provide clarity to edible oil makers and testing authorities. It will also benefit consumers by bringing in transparency regarding the oil composition that they consume and ensure their safety,” he added.Organic food
Meanwhile, FSSAI also released a draft notification on organic food that aims to bring in a regulatory framework to ensure safety of such products as well their authentic organic status.
According to the draft FSS (Organic Foods) Regulations, any food offered for sale as “organic food’’ should comply with the provisions laid down under either the National Programme for Organic Production or the Participatory Guarantee System for India or any other systems notified by the FSSAI.
The draft regulation also mandates that such foods should convey accurate information on the organic status of the product and should carry a certificate or quality assurance mark, among other things.
BAN ON IMPORT OF CHINESE MILK PRODUCTS EXTENDED BY A YR
The Government on Thursday extended the ban on import of milk and its products from China for one more year till June 2018. India had first imposed the ban in September 2008 when it was feared that some milk consignments from the country contained melamine, a toxic chemical used for making plastics and fertilisers.
"Prohibition on import of milk and milk products (including chocolates and chocolate products and candies/ confectionery/ food preparations with milk or milk solids as an ingredient) from China is extended for one more year, i.e., till 23.6.2018 or until their safety is established or their credential is established on the basis of the credible reports," said a senior officer from the Food Safety and Standards Authority of India (FSSAI).
The ban, which expired on June 23, is extended every year.
India does not import milk products from China, but has imposed the ban as a preventive measure. Milk contaminated with melamine, a chemical which causes kidney stones in young children had led to several deaths in China in 2008,
India is the world's largest producer and consumer of milk. Among states, Uttar Pradesh is the leading milk producer, followed by Rajasthan and Gujarat.
How Adulterated Milk-Kalthi Palu Effects On Health
Adulterated Milk, Kalthi Palu, Chemicals in Milk, Adulterated Milk Health Problems, Kalthi Palu Health Problems, Health Problems Due To Chemicals in Milk, Health Problems Due To Adulterated Milk
Are you drinking milk every day? Is your kid-child drinking milk daily? then beware, a daily glass of milk can cause serious health issues like heart problem, cancer, and sometimes even death. have a look.. According to the Government of India, over 68 percent of milk in the country does not conform to the standards set by Food Safety and Standards Authority of India (FSSAI).
A glass of Adulterated Milk-Kalthi Palu contains highly toxic chemicals which effect our health badly. urea, water, caustic soda, paint, sugar, detergent Hydrogen Peroxide, carbonates, bicarbonates, starch, glucose, salt, Skimmed Milk Powder (SMP) and vegetable fat are used to make synthetic milk or adulterated milk and milk products.
Unknown thing is some dairy farms are giving injections to yield more milk and that milk contains toxins that release into the milk which cause hormone imbalance in women and men, Early breast development in girls, Male breast (gynecomastia), Hormonal imbalance in children, Heart diseases including cardiac arrhythmia, increased or decreased blood pressure, premature ventricular contraction etc., Impaired menstrual flow in girls and women, Eye loss, Kidney diseases, Memory loss are seen. Also chemicals which are sprayed on grass is eaten by cow or buffalo or goat produces milk which may contains toxins which are dangerous to our health.
Below Are How Adulterated Milk-Kalthi Palu Effects On Health:
If Urea is present in Adulterated Milk-Kalthi Palu then it damages the intestinal track and digestive system, It over burdens kidneys as they have to filter out urea content from the body.
If Detergents is present in Adulterated Milk-Kalthi Palu then it creates health hazards like digestive system disorders, diarrhea (Motions), effects on kidney functioning
If Formalin is present in Adulterated Milk-Kalthi Palu then it causes organ dysfunction besides damaging the intestinal track and digestive system, it can increase the chances of cancer, Skin diseases and eye disease, chances of kidney failure
If Starch is present in Adulterated Milk-Kalthi Palu then it reduces the nutritive values in milk, you may suffer with diarrhea (Motions) and may prove fatal for sugar patients ie Diabetes (sugar disease)
If Sugar is present in Adulterated Milk-Kalthi Palu then chances of epidemic diseases. There are chances of getting Diabetes (sugar disease), It can be fatal for those who have kidney problems
If Salt is present in Adulterated Milk-Kalthi Palu then it reduces the nutritive values in milk, people may suffer with high BP, It can be fatal for those who have kidney problems
If Hydrogen Peroxide is present in Adulterated Milk-Kalthi Palu then it effects on intestinal track and digestive system causing ulcers, gastritis such as stomach burn, bloating and stomach cramps (stomach pains), it may increase heart beat and cause cardiac arrhythmia, It also cause early aging.
If carbonates and bicarbonates is present in Adulterated Milk-Kalthi Palu then it effects on fertility, It causes disruption in harmone signaling that regulates development and reproduction.
Hair in your food is not just disgusting, it's also poisonous
A doctor shares exactly why you should be extremely careful about human hair getting into your food.
Imagine you've taken a lunch or dinner break at your favourite restaurant, just to get a taste of your favourite dish. Your order comes, and you tuck into that yummy meal. But midway through, you find a teeny-tiny piece of hair in your food.
We know what your response would be: YUCK! And we thoroughly agree. It's gross, and you just shouldn't have to go through it. But the fact of life is that hair ends up in our food quite often and quite accidentally, whether it's in a restaurant or at home. Come on, admit it, you've discovered your dear mom's hair in the delicious dal at least once or twice?
It's still okay if you identify the hair in your dish in time. But what if you can't? What if you accidentally eat it? There's no way you an get away with it without repercussions. This is the reason restaurants, bakeries and food processing units have to follow hair control measures. Ingesting hair is just not healthy.
A very hairy issue
Human hair is made up of the protein keratin, which also makes up the outer layer of the skin and nails. In itself, keratin might not pose a problem. But the truth is that, besides making you feel nauseated, hair can lead to contamination in foods. It is one of the leading physical contaminants in food, along with stones, metal pieces, insect parts, rodent droppings etc.
All of these can cause physical harm as well as result in foodborne illnesses like cholera, typhoid, jaundice etc. To ensure food safety the FSSAI has established hygiene and sanitation guidelines as per Schedule 4 of the regulations, which mentions that human hair must be controlled from falling into exposed foods in eateries as well as in food processing and manufacturing plants.
Contamination
Human hair is termed a physical as well as a microbiological contaminant, because it can lead to the growth of microorganisms in the food. Oil, sweat, residue of hair treatment chemicals and shampoos, dyes or any other organic matter sticking to the hair becomes a breeding ground for pathogens when left in processed foods for long periods of time.
A report published by the National Institute of Science, Technology, and Development Studies, New Delhi, on human hair waste states that hair could contain a number of toxic chemical contaminants. These contaminants reach the hair from the environment, and so these same toxic substances can reach food from human hair.
Health risks and precautions
You can choke on hair in food, or it can make your vomit. But that apart, human hair can transmit ringworm as well as fungal infections if a person is infected by these. Staph aureus, as it's often called, is a type of bacteria that can be found on the skin and hair as well as in the noses and throats of people and animals.
Getting a bacterial infection is just not what you'd want, so it's always best to take some precautions. Make sure anybody who cooks for you wears hairnets, headbands, caps, beard covers or other effective hair restraints. If a restaurant is known for faulty safety or hygiene standards, don't go there (even if it means you won't be able to taste a dish you love), because prevention is better than cure any day.
Jun 22, 2017
Tobacco trader moves HC against action on product
Chennai, Jun 21 (PTI) A city-based trader of the tobacco product, Hans Chaap, today moved the Madras High Court for restraining government authorities from taking penal action against the item.
The petition by V N Arumugam and company, which came up before Justice M Govindaraj, sought a direction for restraining the Commissioner of Food Safety and Drug Administration from taking penal action against the product, claiming that it was made of tobacco only.
When the matter came up, Special Government Pleader sought time to file a counter in this connection.
The judge then posted the matter for hearing to June 23.
Referring to a notification issued by the Commissioner of Food Safety and Drug Administration, which was extended up to 2018, banning the manufacture, storage, transport, distribution or sale of gutkha and pan masala, the petitioner said their product is made of tobacco only and no eatables have been included.
Thus the notification is not applicable to the product, the petitioner said.
He argued that their product is nothing but a tobacco product falling under item 6 in the schedule to the Cigarettes and other Tobacco Products (Prohibition of advertisement and regulation of trade and commerce, production, supply and distribution) (CTP) Act, 2003. The petitioner said theirs is a tobacco product, for which CTP Act will apply and not the FSSA (Food Safety and Standards) Act.
He also said the ban imposed by the Commissioner of Food Safety and Drug Administration on manufacture, storage, distribution or sale of gutka, pan masala, chewing tobacco and any other food product containing tobacco or nicotine is not applicable to tobacco products.
Spice in your food could be brick dust
HYDERABAD: At a time, when police are cracking down on food adulteration, nutritionists and doctors are pressing alarm bells on health hazards from toxic concoctions on your plate.
At least seven big rackets were busted in last three months in Hyderabad and citizens are being told to be careful about what they buy from the open market.
Police officials who busted adulteration rings say gang members operate from Uttar Pradesh and Bihar, where food adulteration is rampant. It's just not milk or cooking oil, prized spices too are heavily adulterated, according to officials of National Institute of Nutrition.
"Many times, papaya seeds are grounded and mixed with synthetic gum to make it seem like black-pepper.This happens as pepper is costly and mixing them with papaya seeds makes it cheaper for miscreants," Dr V Sudarshan Rao, a scientist from the Food Safety Division of NIN, told TOI.
Following black pepper, the next most adulterated food item is fennel, which is mixed with sodium hydrosulphite. "This is then blended with sawdust and brick dust and sold in the market as masala powder," said an official from Nutrition Society of India.
Not just food meant for daily consumption, even cold drinks and ice-creams are mixed with high quantities of glycerol monostearate, an emulsifying agent, which is meant to be used in moderate amounts as prescribed by Food Standards and Safety Authority of India (FSSAI).
"People are not aware that in current times, everything we eat could be adulterated. Earlier, the practice was limited to mixing rice with stones to fudge weight. Now, it has become modern with miscreants using chemicals. Even mustard oil is sold by mixing it with a low-grade oil. There's no mechanism in place to curb this menace," said Dr B Sesikiran, director of NSI.
"While the food regulator has to monitor, check and penalize people who adulterate food, nothing moves on the ground. Till punishment is harsh, you cannot expect to have safe food," he said.
TIMES VIEW:
While its a welcome move that cops have finally launched a sustained crackdown against adulteration of spices and other food items in the city, efforts must be made to ensure that these traders do not get back to their old practice. Authorities should also ensure that these offenders get strict punishment and are not allowed to get away with minor penalties for playing with lives of people on a daily basis.
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