Jan 22, 2018
On-spot testing vans keeping check on food adulteration
Srinagar, Jan 21: To check food adulteration, the Drug and Food Control Organisation (DFCO) claims to have made four Mobile Food Testing Vans functional in Kashmir division.
According to a government report, five well-equipped vans have been procured through J&K Medical Supplies Corporation in 2017-2018.
Besides, Rs 6 crore was released for strengthening the existing Food Testing Laboratories at Jammu and Srinagar in 2016-17.
The van comes fully equipped with gadgets such as a milk analyser, hot air oven, hot plate, mixer grinder, digital weighing scale, power generator, air conditioner, and many more.
These vans are used to tests common adulterants in milk, water, edible oils, and other food items, and make it possible to draw on-the-spot samples and generate instant reports of the analysis.
The vans make rounds of city and other districts to collect samples for quality tests.
Moreover, the department has deputed a mobile food testing team consists of a food safety officer, lab technician, and a van driver to handle the vans.
“We have a food safety officer, technician and a driver. We don’t need more staff for these vans,” said Deputy Commissioner Food Safety Kashmir, Irfana Ahmed.
As per her, four vans are functional in Kashmir division, running on different routes and districts.
“We have vans at the division level. We are sending these vans to different districts and are also covering different areas of the city. Recently, we have sent these food testing vans to Jawahar Nagar, Raj Bagh and Parimpora. People who want to test the food products can test freely with the help of these vans,” she said.
Jammu and Kashmir Drug Controller, Lotika Khajuria, said, “The mobile food testing vans have been kept for surveillance and awareness. One van has been provided by food safety authority of India. Three are procured by state government.”
She said they depute these vehicles to check sale of substandard food items in markets.
“These vans check milk products, spices, edible oils, and colouring agents. If substandard food is found, our inspectors carry out crackdowns. These vans are not run daily, but we have chalked out a timetable for them,” she said.
The mobile vans, as per FSSAI, are meant to strengthen the country’s food testing infrastructure and “enhance surveillance activities and outreach even in far-flung areas”.
KMC to bring out mobile food quality checking vehicle
Kolkata: The Kolkata Municipal Corporation (KMC) will soon introduce a mobile food quality checking vehicle in the city to strengthen its drive for ensuring quality food. The mobile vehicle will travel to different parts of the city and will check the quality of food.
The necessary nod from the Food Safety and Standards Authority of India (FSSAI) has already reached the Health department of the civic body.
"It will not only give teeth to our drive in checking the quality of food with this mobile unit, but will also allow common people to check the quality of food through the infrastructure available in the mobile vehicle. However, the common people have to pay a fee for checking their food," Member, Mayor-in-Council (Health) Atin Ghosh said.
As per sources in the KMC, it was FSSAI who had given the proposal to the state government for using such a mobile vehicle for checking quality of food.
Jan 21, 2018
Conflict of interest slur on India's top food safety regulator FSSAI
NEW DELHI: Swadeshi Jagran Manch, an RSS affiliate on economic issues has raised serious concerns about the country’s top food safety regulator FSSAI’s tie-ups with Nestle Nutrition and some other MNCs saying it involves “conflict of interest” and has demanded a thorough government investigation.
The body has strongly objected to the regulator’s recent move to allow imported infant speciality food in the country by four multi-national food giant companies, with whom, it has also entered into “social awareness partnerships.”
The Manch, which is set to register its complaints to the Prime Minister Office, Niti Aayog and the Union ministry of Health and Family Welfare, says that the FSSAI’s links with the MNCs are “dubious and should be investigated thoroughly”.
“In June 2015, Maggi, a product by Nestle, was in the eye of the storm for some extremely harmful ingredients in it. The issue has completely vanished now and FSSAI has joined hands with it and some other companies to raise awareness on nutritional safety—that’s alarming,” Ashwani Mahajan, national co-convener of the Manch told this newspaper.
FSSAI has recently partnered with four MCNs Abbot, Danone Nutricia, Mead Johnson Nutrition and Nestle India for its Diet 4 Life scheme that aims to address the challenges faced by infants suffering from Inborn Errors of Metabolism (IEM).
These four MNCs jointly run an NGO-Infant and Young Child Nutrition Council (IYNCI) that aims at providing "Optimal nutrition for all Indian mothers, infants and young children".
“It’s a clear-cut case of conflict of interest as these four companies are immensely going to benefit from the FSSAI’s order to allow imports of infant speciality food which was earlier not permitted to be imported and sold in the country,” said Mahajan.
“It also needs to be checked whether due process has been followed in granting the permissions and consultations were held to assess repercussion of such a move.”
Pawan Aggarwal, the chief executive officer, FSSAI, however, defended the authority’s decision saying all the legal concerns were studied before entering into the partnership.
“Apart from regulatory role, we also have a promotional role to ensure food safety in the country – as the initiative is part of that endeavour,” he said. “As far as Maggi controversy is concerned that was resolved long ago after the contended ingredients were removed from the product—we can't dwell on the same issue forever.”
Toxic plate: Just 24 inspectors in Telangana for food vigil
The Food Safety and Standards Authority of India (FSSAI) held a meeting of state health ministers recently to chart out plans to deal with the menace. It was decided that one food inspector for every mandal in rural areas whereas one food inspector for every 1000 Food Business Operators (FOB) which includes restaurants, shops, vendors and manufacturers will be the standard . Telangana's requirement was pegged at over 400 food inspectors. However, given the acute shortage of food inspectors in most states, more focus will be on creating awareness among people about what they eat and in sellers and food operators about compliance with the norms.
" A request for adding 30 more food inspectors to the list is currently under process. The government approval is awaited for the same. While more inspectors might be asked for as per the norms of the Food Safety and Standards Act, 2006, the focus will be more on raising awareness to bring in self-compliance," said a senior official from the state health department.
The issue of food safety was also dealt with few months back by the Hyderabad High Court . The court had directed the chief secretaries of Telangana and AP to consult experts and prepare a comprehensive plan to contain rampant food adulteration in the twin states.
Growing preference for organic food
Food is something that appeals to all our senses and sections of society, but how nutritious is your food?
This question alone can raise a thousand other worrisome queries in your head. The heavy use of fertilizers and pesticides over the decades has considerably deprived farm grown vegetables of its nutrients. And this is where the rising popularity of organic food steps in. It all started with vegetables and fruits and has now moved on to grains, pulses, spices, oil-seeds and even tea. As per news reports, the organic food market in India has experienced a 20-22% annual growth. Read This - Monologues festival comes back to Kolkata
Organic farming not only helps small farmers to get a fair price for their produce but it also benefits the environment by encouraging the growth of a number of natural varieties of food.
"Organic food contains no chemical pesticides and fertilizers and are grown naturally with the help of manure or compost. Organic food does not contain growth hormones or antibiotic residues, which therefore do not threaten a child's future. Various farms give growth hormones and antibiotics to the animal and poultry, and on consumption of those, the hormonal effects are directly passed onto the consumers of dairy, meat and poultry. Organic farming does not practice this method and believes in feeding the cattle and birds outside in the natural surroundings. Antibiotic-containing foods consumed frequently makes these antibiotics ineffective in humans," informs Dr Saurabh Arora.
"Any food offered for sale as "organic food" in India, needs to comply with the provisions laid down under either the National Programme for Organic Production (NPOP) administered by the Agricultural and Processed Food Products Export Development Authority (APEDA) or the Participatory Guarantee System for India (PGS-India) operated by the Ministry of Agriculture and Farmers' Welfare," says Dr Arora. Delhi-based Indian Council for Research on International Economic Relations (ICRIER) advice that foods that are labelled organic but are not certified cannot be considered safe.
Food Safety Standards and Authority of India (FSSAI) has launched the Food Safety and Standards (Organic Foods) Regulations 2017 along with the unified logo for organic food products, supported with the tagline 'Jaivik Bharat'.
Observing patterns in guest preferences and requests, getting wind of new ingredients from farmers and suppliers, and staying attuned to the innovations emerging across the international scene, Chef Prem Pogakula – Executive Chef at The Imperial, has predicted some food trends that might take over Indian restaurants in 2018.
"Now more than ever we're becoming more globally conscious of what's going on with our food, where it's coming from, and how it was grown. Everyone loves farm-to-table and supporting local, organic farmers, but with such great products, we need to respect every part of the ingredient. I believe diners will respect the idea of less waste," expressed the Chef.
Chef Prem also suggests the appropriate utilisation of ingredients with minimum waste. When we prefer to choose organic produce, it must also be kept in mind that minimal amount of food wastage will maintain balance in the environment. "A chef's job is to create something amazing using a less favorable cut of meat or an overlooked vegetable.
One should think of how one can blow someone away with something as simple as a carrot." "With chefs connecting more with diners on a personal level, I think diners will continue to gain an understanding of the food they're enjoying and become aware that 'what they put in their bodies makes a difference to their lives.' More and more organic, non-GMO, vegetarian, and vegan restaurants would come up in the future," opines the chef.
The chef predicts the comeback of local flavours from villages across the country. With people's concern for health, small bite-sized desserts are becoming more popular with the rise of Asian flavours in general. For most of us, the healthy concept of eating gluten-free, organic food rests only on social media channels and on New Year resolution notes, but a strong commitment to a healthy lifestyle with these alternate ingredients is the biggest challenge to aim for in the coming years.
Patanjali store without licence sealed in Sector 110
A case will be filed against the store owner and it will be pursued in the court of the chief judicial magistrate. "The store was running without a licence. NOIDA: The food and drug department has sealed a Patanjali mega store running without a licence in Sector 110 Two samples of coconut oil and an energy bar being sold at the store have also been seized for testing and will be sent to the Rajkiya Khadya Evam Aushadhi Vishleshak Progshala in Lucknow.The progshala is a state-level laboratory for sample testing. "If the samples fail the test and are found to be below standard, both the manufacturer and the store owner are liable for action," he said.Store supervisor Pankaj Kumar told TOI: "We had applied for a licence on Saturday itself. Sources said reports of such samples usually took months to be prepared.
NOIDA: The food and drug department has sealed a Patanjali mega store running without a licence in Sector 110 Two samples of coconut oil and an energy bar being sold at the store have also been seized for testing and will be sent to the Rajkiya Khadya Evam Aushadhi Vishleshak Progshala in Lucknow.The progshala is a state-level laboratory for sample testing.
Sources said reports of such samples usually took months to be prepared.
"The store was running without a licence.
A case will be filed against the store owner and it will be pursued in the court of the chief judicial magistrate.
A fine of Rs 1 lakh can be imposed on the store owner and he is liable for a punishment of up to one year," said Sanjay Sharma, the designated officer of Gautam Budh Nagar food safety and drug administration (FSDA) department.Sources said the store had been running in the main market of Sector 110 for the past two months.The officials said they would probe how it got a Patanjali franchise without getting a licence from the food and drug department.According to Sharma, the manufacturer could face action if the samples collected from the store were found contaminated.
Two traders get imprisonment
IMPHAL | Jan 20 : Chief Judicial Magistrate, Imphal West, Langkhanpau Tonsing on Saturday sentenced two non-local traders simple imprisonment less than three months with fines for selling expired food items and tobacco products.
The accused persons are identified as Karan Singh, son of Jainrina of Mahendragarh, Haryana presently staying at MG. Avenue, Thangal Bazar, Imphal and Jokhu Ray son of Rambharosh Ray of SBI building, Paona Bazar.
The accused Karan Singh was running wholesale shop at Allu Galli, Thangal Bazar and during November 2016 an official team of Food Safety and Standard Enforcing Wing, Imphal West under the supervision of food safety officer seized many edible packing food items having expiry dates.
The same official also seized tobacco products from the shop located at Ngari Galli Thangal Bazar owned by accused Jokhu Ray during April 2017.
Aftermath of the seizure of items from the accused shops inquiries have been conducted against the accused persons by the Court of Adjudicating Officer (Food Safety) Additional District Magistrate, Imphal West and later on the inquiry reports were submitted.
The CJM, Imphal West sentenced accused Karan Singh and Jokhu Ray to simple imprisonment below three month with fines of Rs.40,000 and Rs.60,000 respectively for the offence under Section 26 (I) & (II) of the Food Safety and Standard Act and in default the accused are to undergo a simple imprisonment for 2 months.
Jan 20, 2018
Use of Monosodium Glutamate in Momos declared unsafe: Bali
Minister for Health and Medical Education, Bali Bhagat today informed the House that use of Monosodium Glutamate in Momos has been declared as unsafe.
He said a special drive to detect use of Monosodium Glutamate in Momos was conducted by Drugs and Food Control organization J&K in this regard.
The Minister was replying to a Calling Attention Notice by Ramesh Arora in which he drew that attention of the government towards ‘a matter of urgent public importance viz the situation arisen due to use of MSG/Azinomoto in Momos and supplements used in Gym which cause serious kidney problem and other related diseases including cancer.’
The Minister said that 8 samples of Momos were lifted for analytical purposes, of which 6 were declared as unsafe for human consumption. He said the defaulters were immediately prosecuted in the appropriate Court of Law and the matters are still sub-judice. He said that awareness programme against the use of Monosodium Glutamate were also conducted.
With regard to Food Supplements, the Minister said that the Food Safety and Standards Authority of India (FSSAI) has requested all the States to initiate a special drive to check the use of banned substances in food Supplements and in case of any suspicion, samples, may be drawn and sent to National Anti-Doping Agency.
The Minister said that in response to the communication of FSSAI, 9 samples of Food Supplements were sent to the said agency, of which 1 product namely “Grorich Powder" was declared to be containing a prohibited substance namely 2-phenethyleamine-stimulant, at low concentration and which can put the health of its users at risk. He said the reports of 3 samples of Health Supplements sent to National Anti-Doping Agency are still awaited.
The Minister informed the House that accordingly the manufacture, storage, sale, distribution of "Grorich" manufactured by M/S Utility Pharmaceuticals Solan (H.P.) was prohibited in J&K by the Commissioner Food Safety.
Replying to a supplementary, the Minister said that the Ajinomoto is an additive used to enhance taste. Main ingredient of Ajinomoto is MSG. It is known as Monosodium Glutamate (MSG). It is found in all fast food products and is crucial ingredient of all Chinese food items. He said main health effects of MSG are High Cholesterol, high blood pressure, high blood sugar, excessive body fat, Sterility in females and it may also cause high blood pressure, water retention during pregnancy, Migraine Headaches, Abnormal heart beats, chest pain, cardiac muscle arrest, Numbness, tingling or burning sensations in face and neck, Asthma problems, Weight gain, Hypertension, Sleep related breathing problems, Snoring, Cancer incidence increasing and Sleeplessness.
Third party audit for food units of central institutions
New Delhi, Jan 19 (UNI) To strengthen the food safety surveillance system, the Union government has initiated a process of getting third party food safety audit of units under various central institutions.
Official sources said the Food Safety and Standards Authority of India (FSSAI) has started the process under the draft Food Safety and Standards (Food Safety Auditing) Regulations, 2017.
The FSSAI has granted provisional Recognition as Food Safety Auditing Agency to 15 auditing agencies after the approval by the Food authority to create a pool of auditing agencies that could be used for the purpose.
Jan 19, 2018
There’s a limit for oil reheating!
Can be reused until it reaches maximum TPC limit of 25%.
The new quality standard is meant for the commercial sector where continuous reheating of oil is common and not for the domestic sector.
KOCHI: The Food Safety and Standards Authority of India (FSSAI) has issued new standards for the reuse of cooking oil in frying and other uses. The Food Safety and Standards (Licensing and Registration of Food Businesses) First Amendment Regulation, 2017 published in the official gazette prescribes vegetable oil can be reused until it reaches a maximum Total Polar Compound (TPC) limit of 25 per cent. The TPC of unheated oil is 6 to 7 per cent which will start to increase when it reaches the temperature of 50 to 60 degree Celsius. TPC is considered as the accurate indicator of quality of the frying oil and can be checked through a lab test.
The new quality standard is meant for the commercial sector where continuous reheating of oil is common and not for the domestic sector. Different kinds of degradation happen to oil when it is heated to high temperature – 150 to 18 degree Celsius – for frying. Equipment is available to check the TPC value which is being rarely used by big companies. Any edible oil used for frying that crosses the maximum limit of 25 per cent TPC will be considered unsafe. The new quality standards will come into force by July 1, this year.
Till now, there were only general provisions in the FSSAI rule to prevent reuse of cooking oil. The general recommendation was that re-heating and reuse of oil should be avoided as far as possible and also using leftover oil wherever possible. With the enforcement of the new regulation, Food Safety officials can easily check the quality of cooking oil. Repeated reheating will lead to changes in physiochemical, nutritional and sensory properties of edible oil and hence it is important to monitor quality of oil to avoid the use of degraded oil for cooking, according to the FSSAI notification.
“We are yet to get the official communication only after which we can initiate measures to this effect,” said K.V Shibu, assistant Food Safety commissioner. Meanwhile, natural formulation preservatives are now available which helps in slowing down the oxidative degradation due to reuse, thus keeping the oil safe. Arjuna Natural Extracts Limited has developed a preservative which will maintain vegetable oil colour, taste, and functionality even in high temperatures.
Food safety licence fee can be paid online
CHENNAI: Food vendors, restaurants and traders, who wanted to obtain food safety licence or registration, can remit the fee for the purpose online.
In a statement here on Thursday, Chennai district collector V Anbuselvan said a facility has been provided for the food traders to make their payments for receiving food safety licence or registration through online.
While people engaged in food trade with an annual turnover of less than Rs 12 lakh must pay a fee of Rs 100 for registration, those falling above the annual turnover bracket of Rs 12 lakh should get food safety license by paying a fee Rs 2,000 and Rs 3,000 depending on the category of the eateries.
Registrations and licence for those involved in food trade including tea shops, restaurants, star category hotels, all kind of eateries and food manufacturers has been mandated under the Food Safety and Standards Act, 2006.
Khajrana laddoos have excess colour
The team collected samples from Bhamori area on Wednesday
INDORE: The food department on Wednesday collected samples of sweets from Khajrana Ganesh temple and test them in a mobile laboratory van. Over 50 per cent of samples have food colours in excess.
"During the drive, we collected 33 samples of 'Laddu' to test quality in a mobile laboratory van. In around 20 samples, food colours was found in excess," food safety officer Manish Swami told TOI.
He said that the shopkeepers have been warned that they should follow Food Safety and Standards Authority Of India (FSSAI) guidelines which allow maximum limits of synthetic colours as 100 parts per million of the final food or beverage for consumption.
During the drive, a chaos witnessed among the shopkeepers and devotees.
State government had sent the mobile lab along with a team comprised a food analyst and some chemists to coordinate with the local team to check food products in its three days of stay here. In last three days, the local officials carried out on the spot testing of foods being served across the city including at '56 Dukan' and Bengali Square area.
"On the last day of three-day long drive, we collected samples of ghee, mawa, paneer and sweets from Bhamori area," the officer said.
Food safety officials said the local office has a similar mobile laboratory van but due to some technical faults, it's not in use now.
Food safety dept's special team to monitor Ajinomoto use in restaurants
Palakkad: The food safety department will soon deploy a special team to examine use of Monosodium Glutamate or MSG (Ajinomoto) in restaurant. The team will function under the mobile vigilance squad of the food safety department. District Food Safety Assistant Ccommissioners will be in charge of the team in each district.
It is mandatory for the restaurants and bakeries to display the declaration for the information of customers saying that the restaurant uses Monosodium Glutamate (Ajinomoto) in the food items shown below and therefore, these food items are not advisable for children.
The special team will examine whether every restaurants or bakeries display this declaration or violate the rule. Strict action will be taken against the restaurants and bakeries which violate the rule.
Earlier, the food safety officials had charged a penalty upto Rs 2 lakh and cancelled licence of the bakeries and restaurants for violating this rule. With the use of MSG becoming more rampant, the authorities are planning to impose higher penalties for violation.
The US Food and Drug Administration has listed ajinomoto in the list of relatively safe products to consume. Meanwhile, health department officials warned that the use of ajinomoto will affect the brain development of children in the age group 1 to 5 years. It has reported that some people will have allergic reactions like mouth ulcers and swelling after consuming ajinomoto.
28 madrassa students suffer food poisoning
Twenty-eight students of a madrassa in Bhiwandi were hospitalised for food poisoning after they ate biryani served at a local function in Roshan Bagh on Wednesday. According to officials with the Bhiwandi Nizampura Municipal Corporation, the students study Urdu and Arabic in the madrassa. Officials said that they were invited for a Niyaaz ceremony, an Islamic custom where food is served to the underprivileged. The students were taken to a primary health care centre after complaining of nausea.
Jan 17, 2018
Food on Wheels in Coimbatore
Delicious food, reasonable prices, and street ambience draw foodies to the food trucks and barbecue bikes that have come up in the city
Dakshinn
@Vilankurichi Main road
Time: 6.00 pm to 10.30 pm
Cost: ₹20-₹ 80.
Call: 8073948976 or visit facebook.com/dakshinnfoodtruck
Gopan Gopalan worked as a computer engineer for eight years in Bengaluru before starting his food truck Dakshinn. “I travelled to around 22 countries as a part of my job, and was inspired by the concept of food trucks I saw there, especially in the U.S.”
Gopalan, who loves to cook and experiment with food, quit his job to start a food truck in Coimbatore that specialises in South Indian food. “After moving here, I studied the market and then bought a Tata 407. I got the vehicle customised at a workshop in Kuniamuthur. I chose Coimbatore because the traffic is not as bad as Bangalore, and it is also close to my home-town, Palakkad.”
His truck is certified by the Food Safety and Standards Authority of India and launched two months ago at Vilankurichi. “ It’s an ideal place for the truck. It is not too crowded, and is also near the Tidel Park”. He brought in two cooks, who worked in Kerala, to prepare the food.
The menu has puttu kadala, chettinadu chicken curry, kappa, Malabar biriyani, ada pradhaman, masala dosa, plain roast and uthappam with chutney. “We make biriyani, ada pradhaman, and gravies at our kitchen in Gandhi Ma Nagar while the rest are made at the truck.”
There are plans to start home delivery, take catering orders for parties, and open more branches in the city. Gopan says, he ensures that there is no wastage of food.
“We make only limited quantities. But, our customer number is growing by word of mouth publicity.”
BBQ Ride India
@ Peelamedu
Time: 5.30 pm to 11.00 pm
Cost: ₹50 to ₹200.
Call: 93842 95110 or look up BBQ RIDE INDIA - Coimbatore on Facebook
Last month, BBQ Ride India opened its first franchise in Coimbatore. Nivedha S, the franchisee owner says, “I wanted to be in the food industry. I first read about the BBQ Ride India online and then travelled to Chennai to get a taste of the experience. The chicken wings and burger served there was so good that I immediately approached Arun Varma, the founder, to start one in Coimbatore. This is the 23rd outlet of the franchise.”
The menu offers a plenty of vegetarian options like grilled pineapple, capsicum, paneer, baby corn, mushroom, and chicken wings, chicken drumsticks, fish and more. The barbeque grill box is set up a bike. It is modified at a warehouse in Bangalore. There are provisions to store food, charcoal and the umbrella. There are three chefs at work. “They were trained in Chennai for 45 days. The marination masala is a secret recipe of the brand. Quail and prawns will be added to the menu shortly,” she says.
The preparations for the day starts at 11.00 am. “ We buy everything fresh from the local market. After marination, the meat has to be grilled right to get the taste.”
Nivedha posted info about the launch on Facebook and the response has been great. “ We ran out of stock in two hours on day one,” smiles Nivedha
She now plans to also set up the bike at Saravanampatti and Brookefields Mall.
Byte a Bit
@ Lakshmi Ammal Layout, Hope College, Peelamedu
Time: 6.00 pm to 10.30 pm
Cost : From ₹ 60 to ₹ 200
Call: 8883666667 or find them in Zomato
A brightly-lit red truck is parked by the roadside. A board lists the menu on offer that includes popcorn chicken, kothu kozhi, soya manchurian, potato balls, chicken kothu porotta.... and Saju R (27) who owns the Byte a Bit food truck is busy posing for a photoshoot. “ A lot of people come and click a selfie in front of the truck. They are eager to know more. They see the truck and then drop by to see what we offer,” says Saju.
Saju worked in an IT company in Bengaluru before he started the truck. “I am basically a foodie. I learnt about the food truck culture there and visited them often. Then, I decided to start one in my hometown Coimbatore.”
To start with, he bought a second hand Force traveller vehicle and customised it. “It took me almost eight months. We launched the food truck at Codissia a few months ago,”says Saju. A number of college students turned up and the response was so good that they almost ran out of food in an hour!
Later, the truck was stationed at Hindusthan College of Arts & Science for two months. “But, we wanted to be visible. So, we moved here which is easily accessible for everyone.”
The menu on offer has vegetarian and non-vegetarian dishes. “ One of our signature dishes is Roodles, a combination of rice and noodles. Kothu kozhi is another speciality,” says Saju who also makes it a point to serve food on eco-friendly areca plates.
Byte a Bit also participated in Coimbatore Vizha. “We sold 300 cups of pop-corn chicken in a single day. The response was overwhelming.”
They take party orders for corporate events and parties.
Food vendors, handlers' challaned for unhygienic conditions
Jammu, Jan 16: Food Safety team has challaned many prominent food vendors and handlers for unhygienic conditions in their premises. A Food Safety team led by Parvesh Kumar, Assistant Commissioner Food Safety Jammu under the supervision of Controller, Drugs and Food Control Organization conducted inspection and challaned many food vendors and handlers in Gole Market area of the Gandhi Nagar for unhygienic conditions in their premises. The team also comprised of Food Safety Officers namely Hans Raj, Jai Inder Singh, Daleep Singh and Ajay Khajuria.
Earlier, the food vendors were warned to follow the norms of Food Safety and Standards Act, but during checking today, there were total unhygienic conditions in the premises of two food vendors and handlers and they were challaned accordingly.
Dr Parvesh Kumar warned the food vendors and handlers to follow the norms or face stringent action in the future also like today.
Later, the food safety team conducted the inspection of 'Rehri Zone' in Last Morh area in Gandhi Nagar and also issued strict instructions to them to follow the norms of Food Safety and Standards Act. "If anyone will be found violating the norms, the department will initiate action against them", he added.
Earlier, to keep hygiene and sanitation at all levels, a three days workshop for milk and milk products sellers was held at Canal Road, here.
Food safety team led by Dr Parvesh Kumar, Assistant Commissioner, Food Safety Jammu apprised the shopkeepers and milk handlers to buy milk from the registered licence holders and took steps to maintain hygiene while dealing with milk products.
Dr Parvesh Kumar informed that the department is going to start a toll free number for people who buy milk at their door steps to get their milk checked in case they find it to be adulterated.
While challaning the shops for violating the norms, Assistant Commissioner Dr Parvesh Kumar instructed the shopkeepers and vendors selling eatables to follow the norms of Food Safety and Standards Act so to keep hygiene and sanitation at all levels.
Food safety awareness prog held in Anantnag
ANANTNAG, JAN 16: Department of Food Safety and Standards, Anantnag today organised an awareness programme for the bakery manufacturing unitholders operating in the district under Food Safety and Standards Act, 2006.
On the occasion, Assistant Commissioner Food Safety Anantnag and experts from the department provided detailed awareness to the bakery manufacturers. They were made aware about maintaining cleanliness and sanitary conditions of the equipment and containers being used for handling and processing of the food items, proper cleaning in place (CIP) system to be adopted and usage of potable water for processing purposes and non-potable water for cleaning purposes.
The participants were given awareness regarding how the proper drainage and waste disposal facilities can help to plug the loopholes to make food contamination free. They were also made aware of the latest and scientific ways of storage of raw material and processed food to save them from spoiling.
The bakery manufacturing unitholders were also instructed to have a trained management and supervising staff, food testing facilities, pest control system, personal hygiene in place and to adapt first-in and first-out (FIFO) procedure.
Assistant Commissioner Food Safety Anantnag said that such programmes will be organised in future too.
Among others, the programme was also attended by Food Safety officers of Anantnag, Achabal and Larnoo.
Jan 14, 2018
Gutkha products freely available
Shopkeepers sell them openly as the police are not taking action
The ban on gutkha/pan masala and the ongoing investigation into payoffs involving a State Minister and top officials seem to have had little effect in curbing the sale of tobacco-based chewable product in the city.
Despite a ban on the manufacture, storage, transportation and sale of gutkha/panasala, these products are freely available across the city. While the sale used to be in a hush-hush manner before with shopkeepers handing gutkha packets only to regular or ‘known’ customers, now it is being done openly. With sales returning a handsome 200 % profit, shopkeepers admit that buyers apparently have no qualms paying more to get a few packets. The contraband is being smuggled into the State mainly via trains, some shopkeepers say.
While the Madras High Court wondered why the ‘gutkha scam’ should not be transferred to the Central Bureau of Investigation couple of days ago, The Hindu confirmed the availability of these products in at least 10 shops (and bought the products from few of them) situated near establishments which record high footfalls such as malls and cinema theatres and in residential areas. When the police cracked down on petty shops a few months ago, shopkeepers were reluctant to sell the banned products to unknown customers. However, shopkeepers now show no such reluctance as they stock and sell gutkha products without any inhibition. “A few months ago, the police would slap cases under Goondas Act on us and we were harassed. Now, we don’t face such problems. So we have started selling,” said a shopkeeper on Mount Road.
The shopkeeper added that since the supply is steady, even the prices have come down.
No serious seizures
Except for some token seizures, no serious measures seem to have been taken to eliminate the abundant availability of gutkha/pan masala in the city. A number of agencies, including the Chennai Police, the Chennai Corporation and the Food Safety Department among others, can enforce the ban by conducting raids on shops or suspicious godowns.
An official from the Food Safety Department said that Red Hills continues to be a major distribution hub for tobacco products in Chennai. “If we can stop it there, we can stop around 80% of the stock from being distributed. Much of the stock comes from Andhra Pradesh and Karnataka,” said the official. “Even if we raid a godown and sieze gutkha products worth ₹ 1 crore, it doesn’t even make a dent. They merely increase the price on the next consignment to make up for the loss,” said the official.
Manpower dearth in FSSI puts public health at risk
Food samples were collected and sent to lab for tests.
The state government is hardly paying any attention to recruit sufficient number of food safety inspectors despite regular complaints over substandard ingredients and stored items such as meat and chicken being used by the eateries.
Nellore: The state government is hardly paying any attention to recruit sufficient number of food safety inspectors despite regular complaints over substandard ingredients and stored items such as meat and chicken being used by the eateries, which are causing serious health problems, besides adulterated oils and other food stuff being marketed by companies. According to a senior official of Food Safety Standards Authority of AP, there are 560 food safety officers in Tamil Nadu, about 350 in Maharastra, 175 in Kerala and more than 275 in Karnataka.
However their number is a startling 29 out of sanctioned strength 65 in Andhra Pradesh and they were not provided with any facilities, be it vehicles to move around or manpower. For instance the posts of office superintendent, clerk, and peon have been lying vacant in every district since a long time and the FSI’s has to play all these roles and also attend to court cases personally and secure witnesses and serve the summons too. They are not provided with legal advisors too. As per the rules there should be one FSO for every one lakh population, which means AP is need of around 500 FSO’s but there is no move to hire additional staff yet.
A big city like Visakapatnam is being handled by two food inspectors and their number is only one at Eluru and Srikakulam. The absence of FSO’s has become boon to the hoteliers and the traders among others coming under jurisdiction and involved in malpractices. The available FSO’s had collected 152 samples from different traders and food outlets and cases have been booked against 32 out them after the FSSAI lab reports confirmed either adulteration or substandard quality between April and December last year in SPSR Nellore district.
Adulteration is rampant in the edible oils and those used for puja purpose. Adulteration was also found in tea powder, maida, ghee, cakes, biscuits, water and fruits. According to an official of FCCI, adulteration refers to substandard, misbranded pertaining to claims such as the particular oil is good for heart.
Water, hygiene woes on Shatabdi Express
The Pune-Secunderabad Shatabdi Express train was supposed to offer the latest in passenger comforts.
But a recent journey on the train and interviews of passengers uncovered numerous complaints regarding quality of food, dirty headrests, smudgy windows, snack trays that don't fold and worst, scarcity of water in the train's toilets.
At ticket prices ranging from Rs 1,105 to Rs 2,500, the Shatabdi is one of the most expensive trains for regular travel today. The superfast is air-conditioned and its speed is matched only by the Rajdhani and the Duronto, which can go up to 80kmph.
"Travelling by the Shatabdi Express has never been a pleasant experience for me," said Harsha Shah, president of the Pune-based Railway Pravasi Group.
"There have been complaints of water scarcity in most of the train's coaches. Senior citizens and children are the worst affected."
Shah explained certain logistical problems the train still faces. "Water for passengers is filled at Pune and Secunderabad railway stations. But there is no refill facility at intermediate stations such as Solapur and Gulbarga. This is why the train runs out of water."
The activist said the train's delays are because it is not given right of way at signals - a privilege both the high-speed Rajdhani and the Duronto Express enjoy. "It also stops along the Pune-Solapur single line for a long while because work to turn the stretch into a double line has been going on at snail's pace for a few years now," Shah said.
As per railway rules, the Indian Railway Catering and Tourism Corporation must offer passengers breakfast and meals for free if the train is delayed. "Passengers pay heavy fares and they can expect services to improve," Shah added.
Regulars say they would love to use the Shatabdi more if services are improved. One of the biggest advantages of the train is its ability to insert passengers right in the middle of Secunderabad - saving them the one-hour commute to the heart of the city from Hyderabad domestic airport. Hyderabad and Secunderabad are twin cities
"I have been using the Shatabdi for the past four years. When the train nears Pune, water tends to run out in toilets. I love travelling by train and I'm ready to pay the high fares, but if I'm being offered sub-standard services by Indian Railways, I might just take a flight," said Nakul Jadhav, a hotelier.
Pune-based businessman Zakir Shaikh, meanwhile, is worried about passenger safety.
"I have been using the Shatabdi since 2011 - from Pune to Gulbarga in Karnataka. Window glasses in some coaches have been damaged. These windows needs repair because passenger safety is a concern. I'm also disappointed to see torn seats on a train this costly," Shaikh said.
Software consultant Sayed Shaikh says it's nearly impossible for passengers to immediately raise complaints regarding quality of service.
"Once, I raised the matter ofwater scarcity in the toilets with the ticket examiner. But he was helpless. A facility that can take complaints from passengers during a trip must be created. The Shatabdi has improved rail journeys in India by leaps and bounds thanks to clean compartments. The train offers a pleasant ride but niggles remain," Shaikh said.
The lack of water in the loos was a major irritant for most of the passengers interviewed by this reporter.
"I boarded the train at Secunderabad, but no water was available in the washroom until the train reached Pune. I was shocked. The TTE promised to look into the problem, but there was no solution," said Ram Sampat Kumar, a retired engineer from the Military Engineer Services. "There is no system that can refill water in the storage tanks at railway stations in Vijayawada, Wadi, Gulbarga or Solapur. The Railways must increase tank capacity or ensure that water is refilled whenever needed ." A retired mechanical engineer, S Shrinivas, said general hygiene in the Shatabdi's coaches can be improved only if regular inspections are carried out.
"Coaches need maintenance once every six months. Some snack trays on this train don't go back to locked position after use. The covers on the head rests are dirty too - they need to be dry-cleaned weekly. Also, foot rests don't deploy easily. Quality has improved, but services must be an absolute match with fares," he said.
Passenger Anand Kulkarni said en route Secunderabad, no lunch is provided until the train reaches Gulbarga. "Staff should at least provide snacks, he said.
TOI was able to study first-hand the inconveniences faced by passengers during a journey on January 7. Passengers were seen complaining to the TTE about the lack of water in the train's washrooms.
But a labyrinthine feedback process turned out to be a bigger problem. The TTE asked passengers to register complaints on 8121281212. A passenger later sent a text to the number only to receive a "reference ID number". He was then diverted to www.scr.indianrailways.gov.in (the website of the South Central Railways) to check the status of the complaint. Incredibly, he later received an SMS saying his complaint did not concern South Central Railway. He was then asked to send an SMS to 09717630982 or dial 138. Confounded by the system, the passenger gave up.
Pune divisional railway manager, Milind Deouskar, said: "We are making 1,290 litres of usable water available per coach from Pune station. But I will look into the water scarcity complaints. We are also undertaking emergency repairs on the Shatabdi once a week. Damaged foot rests, snack tables and windows will be repaired too."
But Deouskar added that some of the damage was being caused by passengers themselves.
"Passengers keep luggage on snack trays. Also, we replace at least five window panes every week that have been damaged in stone pelting. We have issued pamphlets via the Railway Protection Force s urging people living in areas prone to stone pelting not to indulge in such activities. It's under control," he said. Railway public relations officer, Manoj Jhawar, said all complaints raised by passengers will be addressed. "If one coach has run out of water, passengers can use other coaches of the train. About food, we have not received any complaint of bad food on the Shatabdi.
Jhawar also explained what the railways were doing to improve Shatabdi's low passenger occupancy. " On an average, 50% of the train is empty. We are using social media to encourage people to use the Shatabdi."
Jan 13, 2018
கொà®´ுப்புச்சத்து இல்லாத கலப்பட பால் கண்டுபிடிப்பு
ஓமலூà®°்: கொà®´ுப்புச்சத்து இல்லாத திரவ பொà®°ுள், பாலில் கலந்துள்ளதை, உணவு பாதுகாப்பு அதிகாà®°ிகள் கண்டுபிடித்துள்ளனர்.
சேலம் à®®ாவட்ட உணவு பாதுகாப்பு துà®±ையினர், பாலில் கலப்படம் உள்ளதா என, மக்கள் à®…à®±ிய, சிறப்பு à®®ுகாà®®் நடத்தி வருகின்றனர். அதன்படி, ஓமலூà®°் ஒன்à®±ிய அலுவலகத்தில், கலப்பட பால் கண்டறியுà®®் கருவியுடன், உணவு பாதுகாப்பு அதிகாà®°ிகள், நேà®±்à®±ு காலை, 6:00 à®®ுதல், 10:00 மணி வரை à®®ுகாà®®் நடத்தினர். அதில், மக்கள் கொண்டு வந்த பாலில், யூà®°ியா, காஸ்டிக் சோடா, டிடர்ஜென்ட், திரவ சோப், சோடா, ?ஹட்ரஜன் பெà®°ாக்சைடு மற்à®±ுà®®் உப்பு போன்றவை பயன்படுத்தப்பட்டுள்ளதா என, ஆய்வு செய்யப்பட்டு வழங்கப்பட்டது. à®®ாவட்ட உணவு பாதுகாப்பு அலுவலர் à®®ாà®°ியப்பன் கூà®±ுகையில், ''à®®ுகாà®®ில், 49 பேà®°் பங்கேà®±்றனர். அவர்கள் கொண்டு வந்த பாலில், கொà®´ுப்புச்சத்து இல்லாத, திரவப்பொà®°ுள் கலந்திà®°ுந்தது கண்டுபிடிக்கப்பட்டது. இதுகுà®±ித்து, விà®°ைவில் ஆய்வு செய்து, உரிய நடவடிக்கை எடுக்கப்படுà®®்,'' என்à®±ாà®°்.
Four oil brands in Ernakulam face ban
The steep price hike has triggered rampant sale of adulterated coconut oil in the state, according to Food Safety officials.
Impure coconut oil is mostly being sold in rural areas and coastal villages where the customers are not very aware of the quality as even the adulterated oil is sold in packets.
Kochi: District Food Safety authorities will issue an order on Monday banning the manufacturing, procurement, and sale of four brands of coconut oil in Ernakulam as they have been found to be adulterated. The steep price hike has triggered rampant sale of adulterated coconut oil in the state, according to Food Safety officials.
“Laboratory tests found that there was a high level of adulteration in these brands. During the lab test it was found that the iodine value of these brands of coconut oil is 20 to 23 per cent while the normal iodine value of pure coconut oil is 7 to 10 per cent. These brands have more than 50 per cent of other oils like palm kernel oil or refined palm oil,” said K.V Shibu, assistant Food Safety commissioner, Ernakulam.
All these brands brought from Tamil Nadu are packed and distributed in the state. Though the impure coconut oil brands are available in markets in other parts of the state, the Ernakulam district food safety authorities can ban the products sold within their jurisdiction.
District Food Safety authorities can ban the procurement and sale of adulterated coconut oil invoking Section 36(3) (b) of the Food Safety and Standards Act, 2006. As per the rules, the designated officer can prohibit the sale of any food material which is in contravention of the Act.
“While the pure coconut oil is priced at Rs 240 in the retail market, the adulterated oil is being sold at Rs 100 to Rs 125,” added the Food Safety official.
Impure coconut oil is mostly being sold in rural areas and coastal villages where the customers are not very aware of the quality as even the adulterated oil is sold in packets.
Guthka, Pan Masala and other tobacco chewing products banned in Hyderabad
Commissioner of Food Safety, Telangana State has prohibited manufacturing, storage, distribution, transportation and sale of Gutkha or pan masala which contains tobacco and nicotine as ingredients and chewing tobacco products like Khaini, scented and flavored tobacco pouches, sachets and containers in the State for one-year with effect from January 10.
Contravention of the prohibition orders is an offence and punishable with imprisonment under the provisions of Food Safety and Standards Act, 2006, the Commissioner of Food Safety said.
Hope this move helps our city to become a healthier and safer city.
Jan 11, 2018
Coming soon: Hygiene ratings for restaurants in India
NEW DELHI: You might have always known the taste and varieties of the food your favourite restaurant offers but soon you will also know the hygiene and cleanliness standard it maintains.
India's top food safety regulator has launched a food hygiene rating for restaurants across the country, taking a cue from countries like United Kingdom and Australia.
Under the initiative by the Food Safety and Standards Authority of India, restaurants, cafes, canteen and other food joints will be awarded one to five smileys or emojis -with five smilyes indicating “very good” hygiene standards and one smiley denoting “poor” standards.
These ratings will be prominently displayed in the restaurant premises and will also be listed on FSSAI website allowing the consumers to check the rating before visiting a particular food joint.
Under the project, restaurants which follow mandatory requirements like having FSSAI license or registration, train all food handlers and appoint a certified Food Safety Supervisors, have
food safety display boards prominently displayed and get food samples tested periodically, can opt for the ratings.
“They will then be asked to self-assess themselves on a srore of 0 to 100 and that will then be re-assessed by our food safety officers following which the final scores will be awarded,” a senior FSSAI official told The New Indian Express.
Restaurants receiving scores above 81 will get five smileys denoting “very good” hygiene standards while those below twenty will get just one smiley implying “poor” hygiene standards. In addition, restaurants with four and five smileys will also be given a tag of “Responsible Place to Eat”.
A pilot project has already kicked off in Delhi and the rating process is underway for some major restaurant chains, the official added.
“The scheme aims to allow consumers to make informed choices about the places where they eat out, and through these choices, encourage businesses to improve their hygiene standards and thus reduce the incidence of food-borne illnesses,” he added.
Some of the well-known hygiene rating schemes being followed globally include “Food Hygiene Rating Scheme (FHRS)” in the United Kingdom and “Scores on Doors” a star rating scheme in Australia.
Sources in the FSSAI added that once acquired, ratings will not expire and will be based on the last inspection but the frequency of routine inspections might vary from every six months to one year. “The frequency of rating might also depend on findings from previous hygiene inspections—a joint defined as needing improvement, for example, will be inspected more frequently,” said an FSSAI.
“Also we get any complaint from members of public, we can carry random inspections to reassess the ratings of a food business operator.”
Dietetics: Food safety norms not followed in state
PATNA: Bihar Dietetic Association (BDA) on Wednesday said people of the state were forced to consume substandard food as there was no regular inspection against adulteration in Bihar.
The association members alleged that the Combined Food and Drug Laboratory at Agamkuan in Patna to check food adulteration has been non-functional for the past many months. "Nobody checks if the norms for food safety are being followed by vendors or the companies that provide processed food in the state," said association's secretary Sudhakar Mishra. The samples from Bihar, he claimed, are sent to Kolkata for test.
Mishra requested the state government to get regular inspections conducted by the health department's food safety wing to ensure that the companies with the licence to manufacture processed food were selling items as per standards fixed for them.
Talking to newsmen at a workshop conducted at Nalanda Medical College and Hospital (NMCH), he said, "People in India focus only on quantity and not on quality of the food they consume."
The association, he said, wants to ensure that the food being consumed is checked for adulteration.
Sources in the food safety wing said there were only 14 food safety officers for 38 districts in the state. The official also said although the laboratory faced problems in the past as well, it had been functional for the past six months with regular inspections being carried out for adulteration. "The allegations are not true," an official said.
Food safety inspector Mukesh Kashyap, when asked about routine inspections, said as per the norms followed by the food safety wing, every food safety officer collects 10 samples from different areas every month for routine inspection. "Inspections are also carried out extensively during festive seasons," said Kashyap.
FDA warns Mumbai McDonald’s outlet over food hygiene
HardCastle Restaurants, which runs the McDonald's franchise in Southern and Western states said they are looking into the matter seriously.
According to the Food Safety Standards Act, hotels and restaurants should see to it that the kitchen conditions, as well as the cleanliness and hygiene of the chefs should be of good standard. (Photo: PTI)
Mumbai: The state Food and Drug Administration (FDA) has warned popular quick service restaurant McDonald's as one of its outlets in the central region of the city has allegedly breached food safety standards.
The FDA had reportedly conducted a "surprise check" on the McDonald's outlet in High Street Phoenix at Lower Parel for alleged violation of the Food Safety Standards Act, by cooking in unhygienic conditions, and for not displaying its licence copy prominently.
They subsequently sent a warning notice to the restaurant chain, saying if the conditions were not improved over the next 15 days stern action will be taken.
HardCastle Restaurants, which runs the McDonald's franchise in the Southern and Western states said they are looking into the matter seriously.
"As a part of a routine investigation we have received some queries from the FDA. We have already submitted our response to the points raised," the company said in a statement on Wednesday.
According to the Food Safety Standards Act, hotels and restaurants should see to it that the kitchen conditions, as well as the cleanliness and hygiene of the chefs should be of good standard.
Could a meal at Mcdonald’s cost us our health?
Will a meal at Mcdonald's cost us our hygiene?
MUMBAI: The state Food and Drug Administration (FDA) has warned the popular quick meal restaurant McDonald’s as one of its outlets in the central region of the city has allegedly breached food safety standards.
The FDA reportedly conducted a “surprise check” on the McDonald’s outlet in High Street Phoenix at Lower Parel for alleged violation of the Food Safety Standards Act, by cooking in unhygienic conditions, and for not displaying its licence copy prominently.
They subsequently sent a warning notice to the restaurant chain, saying if the conditions were not improved over the next 15 days stern action will be taken.
HardCastle Restaurants, which runs the McDonald’s franchise in the Southern and Western states said they are looking into the matter seriously.
“As a part of a routine investigation we have received some queries from the FDA. We have already submitted our response to the points raised,” the company said in a statement on Wednesday.
According to the Food Safety Standards Act, hotels and restaurants should see to it that the kitchen conditions, as well as the cleanliness and hygiene of the chefs should be of good standard.
Food carts go freewheeling
3 food inspectors for 1 crore Hyderabadis
Hyderabad: Even as the Food Safety and Standards Authority of India (FSSAI) of the Central government has decided to regulate roadside eateries like the ‘thela bandis’, Hyderabad neither has proper staff nor the equipment to test samples of the products sold on bandis.
The FSSAI wants even mirchi and dosa bandis should obtain clearance from the health department but this is easier said than done since the government does not have any staff to either issue clearance certificate or enforce compliance of the mandatory.
It is hard to believe but there are only three food inspectors for Hyderabad’s population of one crore and there is only one state-level food laboratory where too few staff chase too many samples of food items that are sent to it not only from Telangana but also from AP.
As testing samples is taking a long time, the roadside eateries from where the samples are obtained should remain shut, robbing the livelihood of the vulnerable sections who set up such outlets. After analysis, if a sample is found to be harmless, it would not come as a great news for the eatery wallah since by then he would have lost valuable business.
A two-day meeting of the Health Ministers of the country is underway in New Delhi organised by FSSAI. During the first day, it was decided to regulate the roadside eateries, which serve mirchi bhajji, pungulu, dosas, idlis and other food items.
It has been decided to regulate the roadside eateries by making them to register with FSSAI. The objective is to ensure quality in all types of food businesses and also to promote a healthy society. The organisation proposed to make the application, supervision, complaints and other issues online. As per the proposal, there should be one health inspector for every 1,000 food units.
However, at the ground level, the situation is far from encouraging. There is no proper supervision by the authorities. The officials have no idea as to how many such eateries exist in Hyderabad. In Greater Hyderabad alone, where the population is about one crore, there are only three food inspectors and the number of inspectors needed is at least 30, which is one per a circle. The official said that on an average they get 25 to 30 complaints in a month of stale food being sold by restaurants.
“When we raid the food joints, we find the place unhygienic and we impose penalties, book cases and send samples for tests,” said the official. The official said that there is one recognised lab (State Food Laboratory) and it is burdened with samples from other states too. Once a 300-member institution now has only 30-odd staff testing hundreds of food samples every month.
For a report, which can be submitted within 14 days, it is taking over two months. The delay in bifurcation of the laboratory between Telangana and AP is also burdening the laboratory. Since the State Food Laboratory is in the Tenth Schedule and remains common for both the Telugu states.
According sources, during the last nine months the lab received over 4,400 samples from both the states. The FSSAI has proposed to give funds to the state government for setting up of food safety and standards authority in the state and wanted it to be autonomous. The organisation would help in having mobile testing units with necessary equipment to check adulterations. It also envisages to bring awareness among the businessmen on the importance of maintaining quality and hygienic food.
Jan 10, 2018
Subscribe to:
Posts (Atom)