Aug 13, 2020
FSSAI directs States to adhere to food labelling rules with special products
Includes foods sold for special medical purposes and for special dietary use
Food Safety and Standards Authority of India (FSSAI) on Tuesday directed food safety commissioners across all states and UTs to ensure strict compliance of labelling regulations for foods products that are sold for special medical purposes and foods for special dietary use, among others.
These products are consumed by consumers that suffer from hypo-allergenic conditions such as lactose-intolerance or suffer from IEM disorders (Inborn Errors of Metabolism). Companies making food products for special dietary purposes or for special medical purpose need to ensure the labelling enables the consumers to distinguish such food products from food products meant for normal consumption.
This is the second time this year that the FSSAI has directed food safety commissioners to ensure compliance of norms for food products that are regulated under the FSS ( Health Supplements, nutraceuticals, food for special medical purposes, food for special dietary use, functional foods and novel foods) Regulations, 2016. Earlier it had asked them to ensure such products comply with the RDA norms.
Detailed labels
In its latest order issued on Tuesday, the food safety authority said that food products covered under these regulations are required to comply with general labelling norms under the Food Safety Act as well as additional labelling norms prescribed by the 2016 regulations. The label needs to specify the purpose, the target consumer group and the physiological or disease conditions which they address, recommended duration of use, among other such information.
“Since these products are intended for specific physiological conditions or general maintenance of health and are required to be taken as per regulated usage levels by the specific targeted group, labelling provisions for specific food product categories have also been” notified, FSSAI pointed out in its order. It added that labelling provisions for specific food product categories have also been prescribed in these regulations.
“The label, accompanying leaflet or other labelling and advertisement of each type of article of food, referred to in these regulations shall also provide sufficient information on the nature and purpose of the article of food and detailed instructions and precautions for its use, and the format of information given shall be appropriate for the intended consumers,” it the food safety authority added.
Aug 11, 2020
A2 cow ghee: Is it healthier than regular ghee?
01/7Is A2 cow ghee healthier than regular ghee?
There is a lot of buzz around A2 cow ghee these days. While we all know that it is pure cow ghee, what makes it different from the regular ghee available in the market? It is also usually priced high. So is it worth buying?
02/7What is A2 cow ghee?
Cow milk contains both A1 beta-casein protein and A2 beta-casein protein. But some modern research have underlined that A2 protein is healthier than A1 protein. It is believed that the milk of Desi cow has more A2 protein. While in India, the benefits of Desi cow milk and its ghee has always been known, A2 milk was originally popularized in Australia, New Zealand, China, the United States, and the United Kingdom by A2 Milk Company which claimed that A1 protein found in cow’s milk is harmful. However, as per a review by European Food Safety Authority, it was found that bioactive peptides in milk containing both A1 and A2 proteins had no negative impact on health.
03/7The verdict
No doubt, the milk of Desi cow is better and has more health benefits. Also, it is thicker in consistency and produces more ghee. The ghee obtained from A2 milk is superior in taste, is healthier and good for digestion. A2 cow ghee is grainy in texture and is made by heating butter on low flame for a long duration.
04/7Regular ghee
According to Ms. Dolly Kumar, Founder & Director Gaia ,"To produce more milk, it is believed that large scale ghee manufacturers use unethical means to increase the yield, for example by injecting the cow with hormones to produce more milk or adding adulterants in the ghee to increase the quantity. Besides, there are numerous health benefits of pure A2 cow ghee which cannot be found in regular ghee."
05/7Easier to digest
The A2 cow ghee has amino acids which make it easier to digest. It is more nutritious and is well tolerated by lactose-intolerant people and those suffering from IBS.
06/7Maintains general immunity
It is a rich source of unadulterated anti-oxidants, vitamin A, a superior quality protein and a variety of micronutrients that help in building immunity. Pure cow ghee is a part of several Ayurvedic medicines which explains its significant role in maintaining health.
07/7Maintains healthy cholesterol levels
The high level of Omega-3 fatty acids present in this ghee is said to be beneficial for cardiovascular health. The desi cow ghee rich in A2 protein helps build up HDLs or High-Density Lipoproteins that combat cholesterol levels by extracting them out of the bloodstream. Also the presence of proline helps strengthen heart muscles.
Aug 10, 2020
No sale of junk food within 50 metres of school campus: FSSAI
NEW DELHI: With the aim to ensure safe and wholesome food for schoolchildren, Arun Singhal, CEO of the Food Safety and Standards Authority of India (FSSAI), the country's top food regulator, has restricted the sale of junk and unhealthy food in canteens of schools and other educational institutions.
Besides this, the food regulator has prohibited the sale and advertisement of unhealthy food within 50 metres of the school premises.
In a first of its kind, the FSSAI is bringing the new principle regulation-- under the Food Safety and Standard Act which aims to provide a safe, nutritious and healthy diet for schoolchildren.
"The idea is to provide safe food and balanced diet for children in schools. Foods which are referred to as foods high in fat, salt and sugar (HFSS) cannot be sold to schoolchildren in school canteens or mess premises or hostel kitchens or within 50 metres of the school campus," a senior FSSAI official told ANI.
In 2015, the Delhi High Court ordered FSSAI to regulate junk food being sold in school canteens. Thereafter, experts committee at top food regulating agency relooked and framed newer guidelines so that children in school get healthy meals.
"Canteen, mess, kitchen operating in school should have a licence from FSSAI. Also, food business operators contracted by the department of education to function the Mid-Day Meal scheme must obtain a registration or licence from the apex food regulating agency and comply with the requirements of hygienic practices as specified under schedule 4 of the Food Safety and Standards Act."
Regular inspection by municipal authorities and state administration will be done at the school premises to ensure that safe, healthy and hygienic food is served to students, said the official.
Schools administrations have to adopt a comprehensive programme for promoting safe food and healthy diets among schoolchildren and to convert school campus into Eat Right School focusing on safe and healthy food, local and seasonal food and no food waste as per the specified guidelines. This has to be monitored by a nodal officer nominated by each school," added the official.
"School authorities have to promote the consumption of a safe and balanced diet in the school as per the guidelines issued by the National Institute of Nutrition (NIN)," said another senior official adding that schools have to implement these regulations soon after the date of notification
FSSAI's 'Eat Right India' movement wins 'Food System Vision Prize'
The Food Safety and Standards Authority of India (FSSAI) on Sunday said it has been awarded the 'Food System Vision Prize' for its 'Eat Right India' movement's vision, along with nine other finalists.
The Food Safety and Standards Authority of India (FSSAI) on Sunday said it has been awarded the 'Food System Vision Prize' for its 'Eat Right India' movement's vision, along with nine other finalists.
"Announced by The Rockefeller Foundation, Second Muse and Open IDEO, the prize is for organizations across the globe that have developed an inspiring vision of the regenerative and nourishing food system that they aspire to create by the year 2050," FSSAI said in a statement.
The 'Eat Right India' movement is a collective effort of all stakeholders in the food environment. It includes regulatory actions as well initiatives targeted to food businesses and consumers, it added.
Eat Right India's vision for 2050 aims to create a culture of safe, healthy and sustainable food for all and to address its numerous public health, economic and environmental challenges.
Strong networks and innovative tools have been put in place, so that the Eat Right initiatives can be replicated at scale across the length and breadth of the country by states.
Aug 6, 2020
Need stricter meat industry rules to prevent another Covid — 100 doctors write to Harsh Vardhan
The letter, by doctors who are part of a WHO initiative, seeks a ban on wet markets and closure of slaughterhouses that do not follow FSSAI guidelines.
New Delhi: Hundred doctors from across India, who are part of the World Health Organization’s ‘One Health’ initiative, wrote a letter to Union Health Minister Dr Harsh Vardhan Wednesday demanding stricter meat industry regulations in order to avoid another pandemic in future.
Stating how Covid-19 is thought to have spread from an animal host to humans at a wet market in China’s Wuhan, the letter seeks a ban on such marketplaces.
It also demands closure of slaughterhouses that do not follow Food Safety and Standards Authority of India (FSSAI) guidelines or norms under the Prevention of Cruelty to Animals (Slaughter House) Rules, 2001.
“Several studies reported that banning the storage of live poultry in live markets at least for a short period of time for overnight drastically reduced the ability to isolate the avian influenza viruses by 84 per cent compared with the standard procedures. Such studies show that a permanent ban on the live markets will help in the prevention of such zoonotic diseases,” the letter stated.
One Health is a collaborative and multidisciplinary approach by WHO for designing and implementing programmes to achieve better public health outcomes.
Doctors from reputed institutes such as AIIMS, Lady Hardinge Medical College and Maulana Azad Medical College, among others, work in collaboration with the Federation of Indian Animal Protection Organisations (FIAPO), to endorse the One Health approach in India.
Varda Mehrotra, executive director at FIAPO, said, “The One Health approach is not only a smarter and more holistic initiative, but, with the unified voice of Indian healthcare professionals, also a powerful catalyst for change. The goal behind our collaboration with doctors is to facilitate a safe and sustainable world that is free of zoonotic viruses and a more robust health infrastructure.”
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Dr Rajanikant Nayak, a member of the Odisha-based Krupasindhu Ayurvedic Seva Sadan and one of the signatories in the letter, said, “It is high time we move towards a scientific approach that recognises the unmitigated potential of connecting human, animal and environment wellness. These are no longer detached, but related to each other.”
‘Ban consumption of wildlife’
Along with wet markets, the letter also urges stringent rules to end unsustainable intensive animal farming and ban on consumption of wildlife.
Doctors under the One Health approach work towards endorsing the undeniable connection between the environment, human and animal health.
Dr Anil Kumar, an Ayurvedic medical officer at the Department of Ayush, Health and Family Welfare, Odisha, pointed out how the collaboration between multiple organisations has the potential of bringing tremendous change in healthcare systems.
“The introduction of 2019-nCoV into livestock animals could pose a potential threat to both agriculture and public health. Emergence of COVID-19, after MERS-CoV and SARS-Cov, represents a third major emergence of a novel coronavirus. It is now time to learn from the lessons of these two previous outbreaks to prevent the spread of further disease from 2019-nCoV,” the letter to Harsh Vardhan also stated.
Aug 5, 2020
Food adulteration: How to test quality of food products? FSSAI releases booklets for students
FSSAI releases booklets on food adulteration! In a bid to spread awareness about food adulteration, the Food Safety and Standards Authority of India (FSSAI) has prepared lesson plan booklets for school students to detect adulteration of food. As part of the project, separate small booklets have been prepared by a team of experts for the students from class III to class Xth which detail various ways to detect adulteration and impurities in their food. The booklets can be downloaded from the website of Eat Right School, an initiative adopted by the government in the year 2016 to spread awareness about food safety amongst school children.
The booklets which have been released vary in size and content for students of different classes. While the booklet released for class III contains 45 pages, the size of the booklets of class Xth students increases to 68 pages. Far from being just a self-awareness kit for students to get aware about adulteration and its evils, the book is replete with tests, experiments along with their manual procedures which the students can undertake to actually detect adulterated food. The team of experts also appear to have factored in the need of trained teachers and school laboratories while preparing the course book as the lessons are detailed and need the infrastructure of a functional science lab to be undertaken. Apart from detailing the types of adulteration and resulting harms, the booklets consist of major lab tests to test the quality of various food products. For instance, the booklet for class 3 grade consists of tests to check the quality of food products like milk, egg, honey, pulses, salt, butter, icecream among others.
Each test is accompanied by a manual procedure to be adopted and various steps to be followed to ascertain the quality of the food products. At the beginning of the book, a note to teachers has also been appended along with general lab safety rules to be complied by the students and teachers. The booklets have also been interspersed with various coloured photographs to help students learn better and also keep them hooked to the experiments. While the initiative is laudable as leave aside students, even adults are devoid of any functional knowledge to test adulteration in various food products, the real success will only come if such experiments are conducted on a large scale in various schools spanning across different parts of the country.
Is that milk safe?
India is the world’s largest milk producer; it produced a massive 188 million tonnes in 2018-19. Urban areas consume 52 per cent of this milk, and the unorganised sector, comprising milkmen and contractors, caters to 60 per cent of this consumer base; the remaining demand is met by dairy cooperatives and private dairies which represent the organised sector.
But how healthy is the milk that we consume?
An online meeting and consultation of key stakeholders, organisedhere on July 28 by Centre for Science and Environment (CSE)on the subject of antibiotic use in the Indian dairy sector, put the spotlight on this question and its answers. The event was attended by a wide spectrum of experts and participants from the Food Safety and Standards Authority of India (FSSAI); the National Dairy Development Board (NDDB); the World Health Organization (WHO); the Department of Animal Husbandry and Dairying; the Central Drugs Standard Control Organisation;and representatives from specialised educational and research institutions, civil society bodies, and concerned departments from different states.
CSE has recently published its assessment of antibiotic use in the country’s dairy industry and its findings are disturbing.“We have found that antibiotics are extensively misused in the dairy sector; antibiotic residues remain largely untested in milk, an integral part of Indian diets, particularly of children.We are concerned. While we continue to struggle against COVID-19, we are staring at another pandemic like situation – that of antibiotic resistance fueled by the way we are producing our food, which has become chemical-intensive,” said CSE director general SunitaNarain, speaking at the meeting.
CSE’s assessment shows that dairy farmers indiscriminately use antibiotics for diseases such as mastitis (infection/inflammation of the udder), a common ailment in dairy animals. Often, these include critically important antibiotics (CIAs) for humans – the World Health Organization (WHO)has warned that these antibiotics should be preserved in view of the growing crisis of antibiotic resistance. These CIAs include aminoglycosides and penicillins as well as third-generation cephalosporins and fluroquinolones, which are considered highest priority critically important antibiotics (HPCIAs).
These antibiotics – despite a law against it – are easily available without the prescription of a registered veterinarian and stocked at farms. Farmers often inject animals based on their own judgement of signs and symptoms of a disease without any veterinary supervision.
CSE researchers also pointtowards inadequate focus on testing for antibiotic residues in the milk collected by some state milk federations, which process it and sell packaged milk and dairy products under popular brands.
“Farmers often sell milk while the animal is under treatment, which increases the chances of antibiotic residues in the milk. While milk sold directly to consumers is not tested, contrary to what one would expect, processed milk sold in packets is also largely unchecked for antibiotic residues,” says Amit Khurana, programmedirector, food safety and toxins programme, CSE.
He adds: “This explains why despite pooling and processing, packed milk samples from several states had antibiotic residues in the FSSAI’s milk quality survey of 2018.”
Encouraging: Dairy sector acknowledges the problem, resolves to act
CSE researchers note that the online consultation brought forth signs that were very encouraging. Says Khurana: “The issues highlighted by the CSE assessment have been well recognised by the experts and stakeholders. These experts have also recommended several measures for minimisingantibiotic misuse in the Indian dairy sector.”
He points out that “preventative aspects” are showing some success. “Information shared by various organisations, agencies and experts suggest that ethno-veterinary medicines, better management of sub-clinical mastitis and good farm management are contributing towards reducing antibiotic misuse,” Khurana says.
CSE has suggested a series of measures such as limiting misuse of antibiotics, particularly CIAs, and no-use of HPCIAs; modifying existing standards for antibiotic residues in milk accordingly; ensuring antibiotics are not available without prescription; and undertaking routine surveillance of antibiotic residues in milk.
Summing up, Narainsaid: “What is really remarkable and significant is that India is now talking about antibiotic resistance in the one-health perspective. There is a shared concern, and all voices are now together in expressing that concern. The agenda should now move forward. We must ramp up surveillance and testing, put a complete stop to the use of critically important antibiotics and penalise their use and work with farmers and the agriculture-dairy sectors to innovate on solutions.”
Aug 4, 2020
Centre plans to restrict margarine in edible items, boost manufacture of butter instead
Margarine, an emulsion of edible vegetable oil, water, and not having less than 80% of fat is a health hazard for the consumer. The PMO has asked FSSAI to issue directives, clarification, and directives, on the future use of margarine in edible items.
The use of the 'margarine', an emulsion of edible vegetable oil, water, and not having less than 80% of fat, has increased immensely in hotels, restaurants, and the places where edibles are prepared and served. This is affecting adversely the health of the people and the sale of the butter made from the cow milk, fetching financial loss to the farmers. The government needs to have control over the sale of margarine, demanded Union Minister Nitin Gadkari.
Gadkari, the current Minister for Road Transport & Highways, Minister of Shipping and the Minister of Micro, Small and Medium Enterprises, had recently written to Prime Minister Narendra Modi regarding the matter.
Taking immediate cognizance of the demand, the Prime Minister's Office (PMO) directed the Food Safety Standards Authority of India (FSSAI) which immediately issued a clarification, directives, and future courses of action to control the use of the margarine in edible items.
The butter made from cow milk is nourishing for health whereas the margarine has a negative impact on human health due to the presence of the huge trans fat in it.
Besides, being cheap, margarine is used as a substitute for butter, which has a negative impact on the dairy farmers and the milk collection has been affected unfavorably.
FSSAI has clarified that limit of trans fats is fixed at not more than 5% in bakery and industrial Margarine. The process is on for reducing the limit of Trans Fats in edible oils and fats not more than 3% by 2021 and not more than 2% by 2022. It has been made mandatory to declare the number of Trans Fats and Saturated Fats on the labels of the margarine products where Margarine is used.
In order to prevent any possibility of manufacturers of dairy analogs, including margarine, to mislead the consumers, FSSAI is amending the FSS (Food Product Standards and Food Additives) Regulations, 2011 by including a specific definition for dairy analog as margarine is also a dairy analog and specifying the additional labeling criterion for such products.
The name of the product shall be clear as regards to the true nature of the product, dairy term, or phonetically similar or spell alike terms shall not be used in the nomenclature of the product and a declaration "This Is Not A Dairy Product" shall be made on the label. Along with this, a provision is being introduced for use of a specific logo exclusively on the label of dairy product (e.g. Butter) to differentiate the same from dairy analog.
The use of the Margarine and other dairy analogs in prepared food and serving such products at eating places or take - away joints without knowledge of the customers is a challenge as the product packaging (label) is removed from the product before use or serving. To address the challenge the FSSAI is also working and exploring the options to ensure the consumers.
The restaurants and other eating joints must declare the use of dairy analog, an enforcement drive to check for non-compliance by restaurants will be held, eating joints will be asked to inform the consumers about the use of dairy analogs in prepared food, creating awareness through guidance documents / FAQS, some other specific compositional, labeling requirements which may help consumers to differentiate between butter and Margarine will be taken in.
The initiative of Nitin Gadkari and immediate intervention by PMO will give respite to the consumers, save from health hazards and will increase the use of the butter made from cow milk helping the farmers as the procurement of the milk will increase for manufacturing the Butter and its use instead of Margarine as its use is going to be restricted in an upcoming couple of years.
Aug 3, 2020
Food inspectors pull up sweet shop staff for not wearing masks
Edibles safe, officers on vigil before Rakshabandhan say they’re impressed
Food safety officials did not find adulteration in any of the milk products sold by sweet shops in the capital during an inspection on Sunday, but some staffers at the shops weren’t wearing face masks, a practice that risks coronavirus infection of customers.
Ranchi food safety officer S.S. Kullu headed the inspection in the wake of Rakshabandhan, which will be celebrated on Monday. “There was no adulteration in food items. While I was impressed by the purity of the food, missing masks from faces of some staff members was a serious problem,” he said.
Kullu asked staff members and shop owners to religiously follow safety guidelines related to the Covid-19 pandemic, and warned them of consequences if any staffer was found not wearing face masks the next time.
“Almost all of them (staff) were carrying face masks, but some of them kept their masks in their pocket. Barring this practice, no other anomaly was found,” said Kullu.
Food safety officials conducted on-the-spot tests of edibles at more than a dozen popular sweet shops across the state capital on Sunday as the process of sending food samples to laboratories for test and getting the results takes at least 15 days, officials said.
Jul 30, 2020
Is that milk safe?
CSE’s new assessment of antibiotic misuse in the dairy sector says it’s not
Dairy sector stakeholders acknowledge there is a problem that needs to be tackled urgently through collective action
CSE’s online consultation and meeting of all key stakeholders held yesterday focuses on indiscriminate use of antibiotics on dairy animals and inadequate attention to testing antibiotic residues in milk
Reaches consensus between different stakeholders on the nature of the problem; triggers discussions on remedial actions
New Delhi, July 29, 2020: India is the world’s largest milk producer; it produced a massive 188 million tonnes in 2018-19. Urban areas consume 52 per cent of this milk, and the unorganised sector, comprising milkmen and contractors, caters to 60 per cent of this consumer base; the remaining demand is met by dairy cooperatives and private dairies which represent the organised sector. But how healthy is the milk that we consume?
An online meeting and consultation of key stakeholders, organisedhere on July 28 by Centre for Science and Environment (CSE)on the subject of antibiotic use in the Indian dairy sector, put the spotlight on this question and its answers. The event was attended by a wide spectrum of experts and participants from the Food Safety and Standards Authority of India (FSSAI); the National Dairy Development Board (NDDB); the World Health Organization (WHO); the Department of Animal Husbandry and Dairying; the Central Drugs Standard Control Organisation;and representatives from specialised educational and research institutions, civil society bodies, and concerned departments from different states.
CSE has recently published its assessment of antibiotic use in the country’s dairy industry (https://www.downtoearth.org.in/news/food/our-daily-dose-of-antibiotics-71804), and its findings are disturbing.“We have found that antibiotics are extensively misused in the dairy sector; antibiotic residues remain largely untested in milk, an integral part of Indian diets, particularly of children.We are concerned. While we continue to struggle against COVID-19, we are staring at another pandemic like situation – that of antibiotic resistance fueled by the way we are producing our food, which has become chemical-intensive,” said CSE director general SunitaNarain, speaking at the meeting.
CSE’s assessment shows that dairy farmers indiscriminately use antibiotics for diseases such as mastitis (infection/inflammation of the udder), a common ailment in dairy animals. Often, these include critically important antibiotics (CIAs) for humans – the World Health Organization (WHO)has warned that these antibiotics should be preserved in view of the growing crisis of antibiotic resistance. These CIAs include aminoglycosides and penicillins as well as third-generation cephalosporins and fluroquinolones, which are considered highest priority critically important antibiotics (HPCIAs).
These antibiotics – despite a law against it – are easily available without the prescription of a registered veterinarian and stocked at farms. Farmers often inject animals based on their own judgement of signs and symptoms of a disease without any veterinary supervision.
CSE researchers also pointtowards inadequate focus on testing for antibiotic residues in the milk collected by some state milk federations, which process it and sell packaged milk and dairy products under popular brands.
“Farmers often sell milk while the animal is under treatment, which increases the chances of antibiotic residues in the milk. While milk sold directly to consumers is not tested, contrary to what one would expect, processed milk sold in packets is also largely unchecked for antibiotic residues,” says Amit Khurana, programmedirector, food safety and toxins programme, CSE.
He adds: “This explains why despite pooling and processing, packed milk samples from several states had antibiotic residues in the FSSAI’s milk quality survey of 2018.”
Encouraging: Dairy sector acknowledges the problem, resolves to act
CSE researchers note that the online consultation brought forth signs that were very encouraging. Says Khurana: “The issues highlighted by the CSE assessment have been well recognised by the experts and stakeholders. These experts have also recommended several measures for minimisingantibiotic misuse in the Indian dairy sector.”
He points out that “preventative aspects” are showing some success. “Information shared by various organisations, agencies and experts suggest that ethno-veterinary medicines, better management of sub-clinical mastitis and good farm management are contributing towards reducing antibiotic misuse,” Khurana says.
CSE has suggested a series of measures such as limiting misuse of antibiotics, particularly CIAs, and no-use of HPCIAs; modifying existing standards for antibiotic residues in milk accordingly; ensuring antibiotics are not available without prescription; and undertaking routine surveillance of antibiotic residues in milk.
Summing up, Narainsaid: “What is really remarkable and significant is that India is now talking about antibiotic resistance in the one-health perspective. There is a shared concern, and all voices are now together in expressing that concern. The agenda should now move forward. We must ramp up surveillance and testing, put a complete stop to the use of critically important antibiotics and penalise their use and work with farmers and the agriculture-dairy sectors to innovate on solutions.”
Jul 29, 2020
Covid-19: Food trade body wants to do away with FSSAI licence for 2020
The Food Safety and Standard Authority Of India on June 18 had allowed extension in renewal of FSSAI licence till July 31
With the novel coronavirus induced disruption showing no major sign of easing, a trade body has urged food regulator FSSAI to do away with renewal of licence for food business for the current fiscal.
The Food Safety and Standard Authority Of India (FSSAI) on June 18 had allowed extension in renewal of FSSAI licence till July 31.
Federation of All India Vyapar Mandal, national general secretary, V K Bansal told PTI, "The last date of renewal of FSSAI licence is approaching and half of the country is still under lockdown declared by the local district administrations. Compliance of renewal of FSSAI licence is on the lower side. In such a scenario, renewal for one year against actual working for 3-4 months is not justified.
"We requested the FSSAI to do away with the renewal of FSSAI licence for the current financial year."
In December, 2019 it was agreed in the presence of FSSAI officials that a suitable amendment will be brought in the FSS (Licensing and registration of Food Businesses) Regulation, 2011 to make the following amendments - removal of provisions for renewal of licence/registration with one-time fee, easy/online submission of annual returns and reduction in licence fee.
Jul 27, 2020
Will food safety guidelines for sweets come to force in Tamil Nadu from August 1?
After multiple extensions, FSSAI has fixed the deadline of August 1 for displaying date of manufacturing for sweets and also made it mandatory for them to be sold only in packets.
CHENNAI: Uncertainty looming large over implementation of Food Safety and Standards Authority of India (FSSAI) direction that mandated display of date of manufacture and best before date for consumption for sweets from August 1 in Tamil Nadu.
After multiple extensions, FSSAI has fixed the deadline of August 1 for displaying date of manufacturing for sweets and also made it mandatory for them to be sold only in packets.
While traders have decided to seek one year exemption from implementing the FSSAI guidelines claiming huge financial loss on account of coronavirus induced lockdown and lack of alternatives in place of using plastic for packaging, consumer activists demand that the food regulator’s order should be implemented letter and spirit at earliest.
The FSSAI said enforcement for display of ‘date of manufacturing’ and ‘best before date’ of non-packaged and loose sweets on their container or tray at the sales outlets should be followed from August 1 to October 1 this year.
During this period, sweet stalls should them in packets with mandatory instructions, said an official order.
“There are chances of using substandard materials for making sweets and sale of expired sweets as the shops remain closed for several days. At least, the expiry date of each variant of sweets in outlets
should be pasted in the tray in the glass containers,” said an official from FSSAI.
But traders in Tamil Nadu, which has over 30,000 sweet shops, are facing massive difficulties in implementing these measures.
A M Vikrama Raja, President of Federation of Tamil Nadu Traders' Association, said it is nearly impossible to invest money for procuring alternative materials for plastic for packing the sweets given that over 90 percent of the shops are reeling under a financial crunch.
“There are some relaxations for using plastic above 51 microns due to lockdown. Complying with more restrictions during this time would increase the woes of traders," he said.
A few traders who are in the know said debts of traditional sweet stalls attached with hotels manifold during lockdown and 10 to 15 per cent shops expected to get closed permanently in another few months.
Raja said the operational cost for sweet stalls and hotels remained high, but earnings had fallen by 80 percent.
“Many small traders have decided to shut the hotels and sweet shops. Apart from the cost of the materials, migration of workers to northern Ssates has played havoc in the business of major brands. On Monday, we will formally submit a request to be exempt from all the FSSAI regulations for at least one year."
T Sadagopan, president of the Tamil Nadu Progressive Consumers' Centre said, “The order was issued a few years ago and it remained only on paper. Sweet stalls should not be given any further extensions.
"Sweets prepared using sub-standard or spoiled ingredients may put the consumer’s life at risk at the time of pandemic. While sweet stalls in Kerala display FSSAI certificates and date of expiry for all the products, why can't the similar exercise be followed in Tamil Nadu," he asks.
Jul 25, 2020
Greater quality checks soon on milk, edible oil, honey, meat & poultry, says FSSAI new CEO
IAS officer Arun Singhal details the new ways of testing and new regulations at the food regulator, and the reforms that are already underway
FSSAI CEO Arun Singhal
New Delhi: The Narendra Modi government plans to increase the quality checks on milk, edible oil, honey, meat and poultry through the country’s apex food regulator, Food Safety and Standards Authority of India (FSSAI), according to the body’s new CEO, Arun Singhal.
Singhal, a 1987 batch IAS officer of the Uttar Pradesh cadre, was appointed to the FSSAI in May as part of a bureaucratic reshuffle by the Modi government, having earlier served as special secretary in the Ministry of Health and Family Welfare. The FSSAI falls within the ambit of the same ministry.
In his first interview since his appointment, Singhal told ThePrint that apart from checks, FSSAI will identify more food products that are susceptible to adulteration, and identify the hotspots where this adulteration takes place.
“Five food products which are susceptible to adulteration are now under the strict vigilance of the FSSAI. These products are milk, edible oil, honey, meat and poultry. More products will be added to the high-risk food items,” said Singhal.
“We will increase the scope of market surveillance to identify hot-spot areas of adulteration and conduct national-level surveys for milk, vegetable oils and all other high risk commodities,” he said, adding that the timeline for these surveys has not yet been decided.
New ways of testing, new regulations
Singhal said the FSSAI is focusing on periodic inspections and third-party audits, and conducting focussed checks to ensure safety and quality of food products available in the market.
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“We have approved 30 rapid food testing kits and devices to ensure faster, better and cheaper real-time testing of food at the field level. With this, samples will not be required to be sent to the laboratories every time for testing,” he said.
Also, to increase the access of imported food items in India, FSSAI is set to come out with new regulations for imported food products. Pre-packaged food — such as frozen food, which is packed in a box, can or any other container — is a focus area.
“Under the new provisions, pre-packaged food items can be moved out of ports provisionally, pending test reports. Many more labelling defects can be rectified at the ports, and earlier delays in sampling would be significantly brought down. All these changes would help to facilitate imports,” Singhal said.
Regulatory reforms underway
Singhal also said core work on various regulatory reforms is underway. For example, on ‘ease of doing business’, the FSSAI is simplifying the processing of applications for licencing and registration.
“IT-enabled e-services are being developed for improvement in existing portals of licencing and registration, imports and testing mechanisms by making them more user-friendly for food businesses. To build the culture of self-compliance, FSSAI has created an online ecosystem for training of food handlers,” the IAS officer said.
The FSSAI is also in the process of strengthening its import clearance system.
“The idea is to ensure efficient and effective import control, post clearance surveillance, robust monitoring and simultaneously reducing the transaction time, cost and physical interface with importers,” Singhal said.
The FSSAI also plans to focus on improving infrastructure, including “strengthening of food testing laboratories, development of new National Food Laboratories (NFLs) at Chennai and Mumbai, along with investment in training and capacity building of lab personnel and field staff”, he added.
Milk, honey, edible oil, meat & poultry soon to undergo severe quality checks: FSSAI new CEO
July 24, 2020
IAS officer and new CEO of FSSAI, Arun Singhal informs new ways of testing and new regulations at the food regulator with many reforms underway.
Modi government, under the guidance of the country’s apex food regulator, Food Safety and Standards Authority of India (FSSAI), its new CEO, Arun Singhal is planning to increase the quality checks on milk, honey, edible oil, meat and poultry.
From 1987 IAS batch, Singhal an IAS officer of the Uttar Pradesh cadre, was appointed in FSSAI in May as a part of a administrative rearrangement by the Modi government. Singal has earlier served as special secretary in the Ministry of Health and Family Welfare and FSSAI falls under the domain of the same ministry.
Since his first talk after his appointment, Singhal informed media that apart from checks, FSSAI will identify more food products that are susceptible to adulteration, identify the hotspots where this adulteration takes place and work upon it as soon as possible.
“Five food products which are susceptible to adulteration are now under the strict vigilance of the FSSAI. These products are milk, honey, edible oil, meat and poultry. More products will be added to the high-risk food items,” said Singhal.
“We will increase the scope of market surveillance to identify hot-spot areas of adulteration and conduct national-level surveys for milk, vegetable oils and all other high risk commodities,” he said, adding that the timeline for these surveys has not yet been decided.
New ways of testing, new regulations
Singhal said the FSSAI is focusing on periodic inspections and third-party audits, and conducting focused checks to ensure safety and quality of food products available in the market.
“We have approved 30 rapid food testing kits and devices to ensure faster, better and cheaper real-time testing of food at the field level. With this, samples will not be required to be sent to the laboratories every time for testing,” he added.
Singal also details that to increase the access of imported food items in India, FSSAI is set to come out with new regulations for imported food products. Pre-packaged food such as frozen food, which is packed in a box, can or any other container is an area of major concentration.
“Under the new provisions, pre-packaged food items can be moved out of ports provisionally, pending test reports. Many more labelling defects can be rectified at the ports, and earlier delays in sampling would be significantly brought down. All these changes would help to facilitate imports,” Singhal said.
Singhal also said that the core work on various regulatory reforms is already underway. For instance, ‘ease of doing businesses’, FSSAI is simplifying and streamlining the processing of applications for licensing and registration.
“IT-enabled e-services are being developed for improvement in existing portals of licensing and registration, imports and testing mechanisms by making them more user-friendly for food businesses. To build the culture of self-compliance, FSSAI has created an online ecosystem for training of food handlers,” the IAS officer said.
The FSSAI is also in the process of strengthening its import clearance system for the betterment of the disturbed economy.
“The idea is to ensure efficient and effective import control, post clearance surveillance, robust monitoring and simultaneously reducing the transaction time, cost and physical interface with importers,” Singhal said.
The FSSAI also plans to focus on improving infrastructure, including “strengthening of food testing laboratories, development of new National Food Laboratories (NFLs) at Chennai and Mumbai, along with investment in training and capacity building of lab personnel and field staff”, he added.
Deadline to display ''best before'', mfg date for loose sweets extended till Oct 1: FSSAI
New Delhi, Jul 24 (PTI) Food safety regulator FSSAI on Friday extended by two months till October 1 the deadline for traditional sweet makers to display the ''best before'' and manufacturing date of non-packaged sweets.
The Food Safety and Standards Authority of India (FSSAI) had issued an order in this regard in February and later extended the deadline till August 1.
"In view of disruption and lockdown due to COVID-19 pandemic and representation received from sweets association and stakeholders, it has been decided to give a final extension to the date of enforcement for display of ''Date of manufacturing'' and ''Best before use'' from August 1 to October 1, 2020," the FSSAI said.
During this period, sweets associations are advised to sensitise and build capacity of their members to implement the order from October 1, it added.
Jul 22, 2020
Jul 21, 2020
Jul 19, 2020
Jul 17, 2020
FSSAI to scale up `Eat Right Campus' programme over next two years
Arun Singhal, CEO, FSSAI
The Food Safety and Standards Authority of India (FSSAI) is gearing up to scale up its ‘Eat Right Campus’ programme over the next two years, with the aim of promoting healthy and safe food across educational institutes, corporate offices, hospitals and government offices.
Eat Right Campus certificates are given to corporate offices and educational institutes after conducting third-party audits to check if they meet the parameters of the programme. The parameters include food safety measures, steps to ensure provision of healthy and environmentally sustainable food, and building awareness among the individuals in the campus to make the right food choices
So far 28 Eat Right Campus certificates have been awarded to educational institutes and corporate campuses, and 30 additional certificates are in the pipeline, according to FSSAI.
Responding to BusinessLine queries, FSSAI CEO Arun Singhal said: “In the next two years, we plan to scale up the initiative in a big way across the country. FSSAI is engaging various institutions of national importance, government colleges, universities, IITs, IIMs, hospitals, and Central government ministries, to enrol them into the programme.
“Additionally, FSSAI is working with industry associations such as CII (Confederation of Indian Industry), FICCI (Federation of Indian Chambers of Commerce and Industry), ASSOCHAM (Associated Chambers of Commerce and Industry of India) and NASSCOM (National Association of Software and Service Companies)to enrol most of the bigger campuses, to begin with, and reach out to other corporates as we move forward. Finally, States will further engage with local campuses for enrolment. Therefore, we expect this initiative to grow exponentially in the coming years.”
Singhal said the food available in campuses should be safe and healthy, given that diet-related diseases such as obesity, diabetes, high blood pressure and heart diseases are rising at an alarming rate.
So far, educational institutes such as IIT-Roorkee, IIT-Gandhinagar, IIM-Ahmedabad, Lal Bahadur Shastri National Academy of Administration (Mussoorie) and Nirma University (Ahmedabad) have bagged the certificate. Corporate offices and campuses of players such as Marico (Mumbai), Wipro (Bengaluru), Mercedes-Benz India (Pune), ITC (Mysuru), HCL (Noida), Genpact (Gurugram), Hyundai Motor India (Kancheepuram) and Nestle India (Goa) have also got Eat Right Campus certificates.
Once enrolled in the programme, a campus or office premise undergoes a self-assessment or third-party audit by an FSSAI-empanelled agency, to identify gaps and areas of improvement based on a check-list. The campus administration is then given some time to address the gaps which may include training of food safety supervisors and on safe food practices.
Once these improvements are made, the campus undergoes a third-party audit and is given a rating on a five-star scale. If a campus scores three or more stars, it is certified as an Eat Right Campus, and the certification is valid for two years.
Ban on food delivery hits hotels
With no money to pay the staff and rent expenses, many restaurants and hotels might have to shut down their business
A restaurant at Thampanoor displaying the closed board ,B P Deepu
THIRUVANANTHAPURAM: Hotels and restaurants in the city have suffered extensively due to the Covid-19 crisis. However, they hoped to revive business through food delivery giants such as Swiggy and Zomato. Several restaurants created their own food delivery services with the help of their staff. But, with the spike in cases resulting in triple lockdown, restaurants and hotels were instructed to close, without being permitted to offer parcel service. With no money to pay the staff and rent, many restaurants and hotels might have to shut shop.
A few months ago, when the lockdown was eased, many restaurants in the city implemented safety measures and lifted shutters to welcome customers. As people were still uncomfortable to dine out, many restaurants had switched to food delivery services. But the triple lockdown has resulted in a huge financial crises. “We have already incurred a loss of over Rs 4 lakh ever since the lockdown began. We barely received dine-in customers when it was eased. However, the parcel service was quite helpful as we were able to meet half of the expenses. We were delivering food to our customers through our delivery staff, adhering to the safety protocols. But, now that is impossible,” said Unnikrishnan N P, owner of The Yellow Chilli.
Unnikrishnan also pointed out that home chefs were mushrooming across the city during the lockdown. “Even bakeries have started selling biriyani. This will affect restaurants even if we resume after the lockdown. We are getting a lot of enquiries from senior citizens and people who stay alone but we are unable to cater to them due to the strict restrictions,” he said.
However, some are pinning their hopes on the government and waiting for further instructions. “Only parcel service from Janakeeya hotels by Kudumbashree is allowed. Although we have suffered a huge loss, we are awaiting a nod from the government to resume operations after the lockdown is eased,” said Fajis of Ali Baba & 41 Dishes, Sasthamangalam. Meanwhile, the Kerala Hotel and Restaurant Association (KHRA) has already given a memorandum to Chief Minister Pinarayi Vijayan, district collector, Food Safety Commissioner and Mayor addressing their issues.
“There are more than 2,000 restaurants registered with KHRA functioning in the city whose owners have been paying taxes and rent for running the outlets. However, only the Janakeeya hotels have been allowed to deliver food instead of these restaurants. Moreover, home chefs across the city are being allowed to deliver food without any hindrance. Due to heavy losses, many restaurant owners are likely to shut their business and take up daily wage jobs. We have given a memorandum to the authorities concerned and waiting for the response,” said B Vijayakumar, secretary, KHRA.
Food safety team inspects Mohali shops, collects 35 samples
Shopkeepers were briefed on the Food Safety Act, and instructed to follow the guidelines issued by the district administration and health department to curb the spread of Covid-19
Quality of various food items and their expiry dates were checked in various shops by the food safety team in Mohali and samples taken through the mobile food testing van being run by the health department.
In order to ensure that quality food was being served to customers, a food safety team of the district health department visited various shops and departmental stores in Mohali and Kharar, and took 25 samples for testing.
Led by district health officer (DHO) Dr Subhash Kumar the inspection was part of the state government’s Tandrust Punjab Mission.
Quality of various food items and their expiry dates was checked and samples taken through the mobile food testing van being run by the health department.
Shopkeepers were briefed on the Food Safety Act, instructed to follow the guidelines issued by the district administration and health department to curb the spread of Covid-19, ensure cleanliness of the area, stock unadulterated items and dispose of products after date of expiry.
They were also asked to wear gloves and masks and not allow anyone to enter the shops without masks. The shopkeepers were also briefed on the Food Safety Act.
Dr Kumar also said that the checks were not to harass people but to ensure that clean and quality food items were made available to people.
The van will be available till July 31 for anyone wanting to get samples tested for quality, Dr Kumar said.
The vehicle is equipped with machinery to check the quality of milk , RO water and plain water, turmeric, salt, pepper, spices, cold drinks and desi ghee. A fee of Rs50 per item is charged.
Food safety officer Rajdeep Kaur can be contacted on 94644 21838 for more information.
Ethylene-ripened fruits safe or not for consumption, HC asks officials
Hyderabad: The Telangana high court on Thursday directed state food safety commissioner and food laboratory’s chief public analyst to inform it whether fruits ripen through ethylene gas are fit for human consumption and also to explain the difference between ethylene and ethephon.
A bench of Chief Justice Raghvendra Singh Chauhan and Justice B Vijaysen Reddy was hearing two pleas filed by ethylene sachet traders, who complained about police harassment hindering their business in Telangana. The bench reminded assistant solicitor general N Rajeswara Rao to obtain a counter from Food Safety and Standards Authority of India (FSSAI).
The food safety authorities and labs had already declared that ethylene sachets were safe because it uses natural hormones within fruit to act as catalyst to ripen the fruits and hence the central authorities had issued guidelines approving the use of ethylene as a safe ripener, the bench said. “Hence, we cannot say that ethylene is a prohibited item. But the report of the amicus curiae was confusing, who brought in ethephon into the picture. This led to some confusion,” the bench said.
A little study into the matter revealed that edharine was the nickname of ethephon, it said. The amicus curiae’s report said that ethephon was an insecticide and hence cannot be used to ripen fruits. Petitioners’ counsel Dharmesh Jaiswal said that ethephon sachets produce ethylene gas, which would ripen the fruits, and was also approved by labs and authorities. The bench sought counters from the authorities and posted the case to July 30.
Ban on manufacture, storage and distribution of gutkha in Delhi banned for one more year
The city government’s Food Safety Department has been issuing notification on the ban of gutkha and pan masala for the last four years.
Food Safety Commissioner D N Singh issued a notification on the ban of these products on Wednesday.
The Delhi government has extended the ban on manufacture, storage, sale and distribution of gutkha and pan masala for one more year.
Food Safety Commissioner D N Singh issued a notification on the ban of these products on Wednesday.
“Commissioner (Food Safety), National Capital Territory of Delhi, prohibits in the interest of public health for a period of one year in NCT the manufacture, storage, distribution, or sale of tobacco which is either flavoured, scented or mixed with any of the said additives, and whether going by the name or form of gutkha, pan masala, flavoured/scented tobacco, kharra...” the notification read.
The city government’s Food Safety Department has been issuing notification on the ban of gutkha and pan masala for the last four years.
However, there is no ban on cigarettes in the city.
Jul 15, 2020
How To Keep Packaged Milk Clean Amid COVID-19? FSSAI Shares Some Tips
There have been a lot of different myths doing the rounds about packaged milk. The FSSAI shared some tips to ensure the milk we consume is safe.
FSSAI shared some tips for keeping milk packages clean.
FSSAI shared some tips for keeping milk packages clean.
- Highlights
- In Covid-19 times, safety and cleanliness is of the utmost importance
- FSSAI shared a few tips to make sure milk packages are clean
- The tips do not involve cleaning agents such as soap or detergent
Milk is one of the essential food items in India. Many of us can't imagine beginning or ending our day without a tall glass of milk. The nutrition that a single glass of milk provides our body makes it a worthy kitchen staple. But, how should we go about consuming this highly important food product in the times of COVID-19? The global pandemic has made us wary of many of our regular food items, such as the fruits and vegetable produce we buy from grocery stores, and how we wash and clean them before consumption. So, why should packaged milk be dealt any differently?
Having said that, there have been a lot of different myths doing the rounds about whether or not packaged milk is safe for consumption. Whether milk should be boiled or not, how to properly handle milk packages etc. is something which has been on the minds of people for long. The Food Safety And Standards Authority of India (FSSAI) recently shared some tips to ensure the milk we consume is safe and hygienic. Take a look:
Here Are 5 Tips To Keep Packaged Milk Clean Amid COVID-19:
1. One primary safety measure while taking milk is to ensure maintenance of a safe distance from the milkman at all times. Always check if he is wearing a mask, and if not, request him to wear one in order to ensure safety and hygiene.
2. Once you receive the milk packet, wash the packaged milk thoroughly with water. Only water is sufficient, there is no need to use soap or disinfectant to clean the packaged milk.
3. Keep the package aside for drying, so that there is no external surface water that will go into the pan while boiling.
4. Always wash your hands with soap and water before pouring milk into the pan.
5. Cut the pack, pour the milk into the pan and bring to boil.
It is essential to take care of milk and milk products in Covid-19 times.
These tips by FSSAI will ensure that the milk that we consume daily is safe and healthy. Any external dirt or infections will be completely removed and that too without using additional cleaning agents such as soap or detergents. It is always better to rely on food safety information by experts and official authorities for the safety and health of your family.
Stay safe, stay healthy!
Jul 13, 2020
Jul 12, 2020
Jul 11, 2020
FAQ: Is It Safe to Order Outside Food During COVID-19 Lockdown?
At a time when the government has mandated everyone to stay at home, is it ethical to order food from outside?
The three-week coronavirus lockdown is nearing an end, you have run out of cooking recipes, and you’re now inching towards ordering biryani from your favourite restaurant. But is it safe to do so? Do you risk a chance of infection? By ordering, are you exposing the delivery person to the risk of infection? At a time when the government has mandated everyone to stay at home, is it ethical to order food from outside? Here’s a quick guide.
We are answering all your COVID-19 and lockdown-related questions. You can email us at covid19faqs@thequint.com, and read our FAQs here.
Is it safe to order food deliveries?
- Yes, but as long as you use restaurants with “contact-less” options, says the World Health Organisation. Online food delivery apps like Swiggy and Zomato have come up with the concept of “contact-less” delivery, where they ensure that the food is dropped off in a way that minimises contact of the customer with the delivery person.
- Food delivery people travel to various houses in a day, and some of the customers could be potentially infected with COVID-19. Especially, if incidences of the infection are high in your locality. So also ensure that food is kept at safe temperatures. (below 5-degree Celsius or above 60-degree Celsius.)
- Food outlets like McDonald's and Domino’s Pizza have also implemented similar policies. Here’s a look:
- Domino’s Pizza has promised “zero contact delivery” where the delivery person will place the food in front of the customer’s doorstep.
- If you’re ordering from McDonald’s, you’ll get food which hasn’t been touched by bare hands, according to a statement released by the food chain
- Swiggy says that it’s training its delivery people on the “proper method and frequency of washing hands.
- Apart from starting “contact-less” delivery, Zomato has said that it will offer insurance and financial support to delivery people, in case they’re infected with COVID-19.
- Big Basket has said that it is regularly sanitizing warehouses where its products are stored. You can read more about these initiatives here.
Jul 9, 2020
Officials raid sweet stall claiming to cure COVID-19 with herbal Mysurpa, cancel licence
According to the Designated Officer of the Food Safety Department K Tamil Selvan, the amount of Mysurpa seized from the shop is estimated to be worth around Rs 1 lakh
the food safety department conducted a surprise raid and cancelled the shop's licence.
COIMBATORE: Following claims made by a famous sweet stall at Chinniyampalayam in Coimbatore that COVID-19 can be cured by eating their herbal Mysurpa, the food safety department on Wednesday conducted a surprise raid and cancelled the shop's licence.
Officials also seized 120 kg of Mysurpa on which the shop made a hefty profit by selling 50 grams for Rs 50. One kg was sold at Rs 800.
According to the Designated Officer of the Food Safety Department K Tamil Selvan, the amount of Mysurpa seized from the shop is estimated to be worth around Rs 1 lakh.
He said a case has been filed against the shop owner under section 53 (penalty for misleading advertisement) and 61 (punishment for false information) of the Food Safety and Standards Act, 2006.
Siddha department officials have collected some samples of the product for laboratory testing.
Tamil Selvan told The New Indian Express that the shop owner claimed the Mysurpa which was made with 19 kinds of herbs can cure COVID-19 in a day.
"We launched an inquiry against the shop owner after we came to know they have been selling the product to consumers by making false claims. The shop is prohibited from manufacturing or selling any product as its licence has been cancelled," he added.
According to the chart designed by the sweet maker, customers were directed to chew each bite of the Mysurpa 13 times before swallowing.
The chart says the customers would experience a bitter taste on the first day of intake but said it would become sweeter as the immunity level builds up.
Joint Director of Health Services P Krishna and District Siddha Medical Officer C Dhanam were also present during the raid.
Jul 8, 2020
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