Thursday, July, 31, 2014 08:00 IST
“No letters were issued to the states in this regard,” he added, and stated that the apex food regulator was awaiting the full interpretation of the Bombay High Court order. “When we obtain that, we will decide the future course action regarding advisories and regulations.”
மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் தலைமையில், ஜவ்வரிசி ஆலைகள், ஆய்வு மேற்கொள்ளப்பட்டது. நாமக்கல் மாவட்டத்தில், ராசிபுரம், சேந்தமங்கலம், நாமகிரிப்பேட்டை பகுதியில் உள்ள ஜவ்வரிசி ஆலைகளில், மக்காச்சோளம் கலப்படம் செய்யப்படுவதாக, மாவட்ட கலெக்டர் தட்சிணாமூர்த்திக்கு புகார் சென்றது. அதையடுத்து, மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் தமிழ்ச்செல்வன் தலைமையிலான குழுவினர், சம்பந்தப்பட்ட ஜவ்வரிசி ஆலைகளை ஆய்வு செய்தனர். அதில், கலப்படத்திற்கு பயன்படுத்தக் கூடிய பிரஷர் மோட்டார் மற்றும் அதற்கான “பெட்’ ஆகியவற்றை அப்புறப்படுத்த உத்தரவிடப்பட்டது. மொத்தமாக ஆய்வு செய்யப்பட்ட, 20 ஆலையில், 14 ஆலைகள் இயங்கவில்லை. இரண்டு ஆலைகள் பூட்டப்பட்டு இருந்ததால், நான்கு ஆலைகளில் இருந்து மட்டும், உணவு மாதிரி எடுக்கப்பட்டு, பகுப்பாய்வுக்கு அனுப்பப்பட்டது.
A food business operator has to take certain precautions when employing personnel for his food business operations as food has to be safe and contaminant free for the health and safety of consumers. Also, not following the hygiene standards set by FSSAI could result in the loss of license. Once personnel have been employed an FBO has to ensure that they are strictly following personal hygiene as per guidelines. At no time should the hygienic standards be lowered and personnel must not be allowed to adopt a careless attitude on personal hygiene or in handling food.
Essential Hygiene Measures for FBOs
FBOs must follow these essential measures required to ensure food safety and to protect food from environmental exposure.
• Recruit only those staff that have under gone a medical examination and cleared parameters.
• Have the staff vaccinated for Typhoid every 3 years.
• Undertake health checks of employees every six months and maintain health records
• Instruct and educate employees not to handle food if they are infected with contagious diseases like Jaundice, diarrhoea, vomiting, fever, sore throat, eye, nose or ear discharge, skin problems (boils, cuts, itching etc.).
• Motivate and supervise them to maintain personal hygiene if they either cook, serve or sell food.
• Promote in-house food safety training for employees on an on-going basis. OR arrange for them to participate in food safety training programme run by recognised organisations.
• Maintain relevant records of training programmes of employees
• Ensure food handlers wear clean and appropriate clothing.
• Make certain that there are enough caps and gloves so that food handlers can cover their hair and wear gloves when handling food.
• Encourage them to change their street shoes once they enter the cooking premises to avoid contamination.
• Forbid them from keeping personal belongings near food or on food contact surfaces
• Make available hand washing facilities on the premises like continuous supply of water soap, tissue/ roll paper, paper towels, hand dryer or hand sanitiser.
• Strictly discourage wearing of jewellery, threads or cosmetics on their hands
Hand Washing Most Important
Hand washing is one of the most relevant and critical criteria for all food handlers to follow. Hands must always be washed with soap and under running water before handling any food. Personnel must be thorough in washing their hands after
• Using toilets
• Handling garbage
• Touching animals
• Touching raw food of animal origin
• Touching toxic substances like cleaners, pesticides, disinfectants etc.
Certain practices are very important while handling food to ensure food safety and so food handlers must not be permitted to
• Chew or smoke tobacco
• Chew betel nut or gums
• Touch mouth, tongue, nose, eyes or other body parts
• Spit, sneeze, cough etc. near food
• Touch ready-to-eat food with bare hands
• Handle food and money at same time
On regulatory matters of the food products such as Product Approval (PA), the apex body on food‘FSSAI’ will try avoiding issuing the advisories and would handle these matters with Regulations. This move has come in the wake of the orders given by the Mumbai High Court to FSSAI on product Approval process.
To meet this end, FSSAI has decided to set up a committee that would draft out regulations for future food product approval. The committee will be headed by a scientist and in order to have equal and inclusive representation, it would constitute two members each from the industry, consumers, state governments and scientists, one of whom would be from the medical field and the other with a food technology background.
One of the key areas the committee would be working on is to make regulations flexible so new ideas can be accommodated. The standards list would also be expanded and would be harmonized with that of the Codex Alimentarius Commission standards. The list of standardized products is also expected to be increased to 11000 products from the existing list of Approx. 370 plus standardized products.
CEO of FSSAI, D K Samantaray has stated that setting standards is not easy as foods products have different testing parameters and to bring a non-standardised product into the food chain is difficult and long. Food products have additives, flavours and colours which have to be within the safe limit as salt and sugar can also pose health issues.
Section 22 of FSS Act states – No person shall manufacture, distribute, sell or import any novel food, genetically modified articles of food, irradiated food, organic foods, foods for special dietary uses, Neutraceuticals, health supplements, proprietary foods and such other articles of food without taking product approval from the central government.
As per FSS Act, Rules & Regulations, if the food product is manufactured by using theingredients and additives for which there are no guidelines issued under FSS Act/Rules & Regulations, then such food products must be verified and approved by FSSAI, only then shall be allowed to be put in the market for consumption.
FSSAI’s advisory of May 11, 2013 had defined categories that required food product approval. As per the advisory food products that are listed in category 1(a) would be given approval immediately as they are in compliance with Codex Alimentarius Commission, the United States Food and Drug Administration (USFDA), the European Union (EU), Food Standards Australia New Zealand (FSANZ) and so those seeking approval for these ‘1a’ products must apply with documentation to FSSAI.
Category 1(b) foods are not compliant with the Codex Alimentarius or with USFDA but these products have documentary evidence of being safe and so they have been standardised for the Indian consumer. In case any new manufacturer wishes to manufacture any product already being manufactured under category 1(a) and 1(b) then he has to file an application with FSSAI to obtain clearance to manufacture the same.
However, foods listed in 1(c) are those that FSSAI has not cleared as being safe and the product approval shall be granted or denied on the basis of risk assessment.