Top Queries on Food Products’ Licensing Answered by FoodSafetyHelpline

MARCH 29, 2016 BY FSH TEAM LEAVE A COMMENT

Top Queries on Food Products’ Licensing Answered by FoodSafetyHelpline

FoodSafetyHelpline Answers the following queries:

Question: Do I have to take FSSAI certificate to export some food products?

Answer: You have to obtain a Central License from The Food Safety & Standards Authority of India. If you are doing 100% Export of you food products then read the following article:Exporting FBOs

Question: If I want to market a third party manufactured finished product with my brand name, do I have to procure a FSSAI License?

Answer: Yes, you will have to obtain a License under The Food Safety & Standards Act, 2006.

Question: Does proprietary food items are allowed to add herbs?

Answer: Herbs can be added to the proprietary food articles, provided those herbs are allowed to be used in the standardized products (standards are prescribed for such herbs). FSSAI had issued draft regulations where they have discussed herbs. You can read more on this: Draft regulations on Nutraceuticals & Health Supplements

Question: Are the Additives produced by microbial fermentation are permitted?

Answer: Yes, they can be produced by microbial fermentation. But the food product should meet the microbial requirements as prescribed under Appendix B of the Food Safety & Standards (Food Products Standards & Food Additives) Regulations, 2011.

Question: If I want to market a third party manufactured finished product with my brand name do I have to procure a FSSAI License?

Answer: Yes, you will have to obtain a license under The Food Safety & Standards Act, 2006. You will also have to ensure that manufacturer of the food product is also licensed under FSSAI regulations.

Question: I am purchasing pre-packed food from manufacturers from multiple states. Now, I want to repackage that food under my brand name and sell it. Is it legally possible? Also, which licenses I need to take for the same?

Answer: You will have to obtain a license/registration for a re-packer. Now there is an online procedure for the same.

Question: Shall FSSAI issue license for Proprietary Food?

Answer: You have to contact the licensing authority of your area concerned.

The Use of Nanotechnology in Future Food Processing

MARCH 28, 2016 BY FSH TEAM LEAVE A COMMENT

The Use of Nanotechnology in Future Food Processing

Nanotechnology and Nano-science is the study of phenomena and materials, and the manipulation of structures, devices and systems that exist at the nanoscale, which is less than100 nanometres (nm) in size.

The U.S. National Nanotechnology Initiative (NNI) has provided this definition which lets us practically understand how small a nanoscale actually is and which also shows why nanotechnology could be important for food processing.

A nanometre is one-billionth of a meter. A sheet of paper is about 100,000 nanometres thick; a single gold atom is about a third of a nanometre in diameter. Dimensions between approximately 1 and 100 nanometres are known as the nanoscale. Unusual physical, chemical, and biological properties can emerge in materials at the nanoscale. These properties may differ in important ways from the properties of bulk materials and single atoms or molecules.

Food production and processing with nanotechnology

Since properties of food at the nano level are different they could be used to advantage in the food processing industry. Food industry analysts feel that nanotechnology will be used to transform food at the atom level. Foods in the future will be designed by shaping atoms and molecules. Food wrapping will be termed ‘smart’ because it will be able to detect spoilage and the presence of harmful contaminants. By using nanotechnology future foods will be able to change their colour, flavour or nutrient content to suit the tastes and health needs of individual consumers.

Food fortification and modification

Nanotechnology researchers are working on nano-encapsulated nutrients. Nano encapsulated nutrients will be used to fortify processed food while the appearance will be boosted with nano-developed colours. Nano modification will enable the removal of fats and sugar content from processed foods. Food fortification in the future will help to increase nutritional claims about a specific processed food. Medically beneficial nano-capsules could be included in processed foods like biscuits or chips and marketed as being good for health. Nanotechnology could be used to modify foods like ice-cream and chocolate so that they have less sugar and fat content. Fats and sugars could be reduced or replaced by other substances. Nanoparticles could be used to prevent the human body from digesting or absorbing these components of the food. Somewhere in the future the Nano industry could market vitamin and fibre-fortified; fat and sugar-blocked junk food as food that promotes health and reduces weight!

Interactive smart food

Food Processing Companies have already begun to design ‘smart’ foods that interact with consumers so they can be personalised according to their choice of colour, flavour and nutrient requirements. Companies are in the process of developing a clear, tasteless drink that contains hundreds of flavours in latent nano capsules. A domestic microwave could be used to trigger the release of colour, flavour, concentration and texture that the individual chooses. ‘Smart’ foods would in the future be able to detect if an ingredient causes allergic reactions in a person and could block it. People with special dietary needs would be able to receive additional nutrients as the nanotechnology would be able to detect the need of calcium, magnesium etc. and release that into the food.

Intelligent packaging

Nanotechnology will dramatically extend shelf life of processed foods with ‘smart’ packaging. A reputed company already has a patents for an invisible and edible nano wrapper that will envelope foods, to prevent gas and moisture exchange. ‘Smart’ packaging is being developed which will contain Nano-sensors and anti-microbial activators capable of detecting food spoilage. These will release nano-anti-microbes to extend food shelf life, enabling supermarkets to store foods for longer periods before sale than is possible at present. An invisible tiny chip or nano sensors could be embedded into food products to act as barcodes. These nano sensors would emit a signal that would allow food, including fresh food, to be tracked from paddock to factory to supermarket and beyond.

Food safety and nanotechnology regulations

The food market requires technologies in food processing that will provide fresh, authentic, convenient and flavourful food products so as to keep ahead in the market. Nanotechnology can be targeted to help lower costs of food additive ingredients and increase shelf life and improve freshness and quality of processed foods. With nanotechnology’s development of smart packaging you would have packaging material that would be able to repair small holes or tears, respond to environmental conditions such as temperature and moisture changes and alert the customer if the food is contaminated.

Another use of nanotechnology would be to develop analytical methods in processed foods so chemical contaminants, viruses or bacteria in food system could be detected. This will result in enhanced food safety for processed foods. Nanotechnology is the technology that could be used for future foods and would revolutionize the food processing industry. However, there would also be a need for a regulatory system to manage risks associated with nano foods and use of nanotechnology in the food processing industry to ensure food safety.

FSSAI clarifies all aspects regarding Proprietary Food

MARCH 25, 2016 BY FSH TEAM LEAVE A COMMENT

The FSSAI clarifies all aspects regarding Proprietary food

The FSSAI has clarified all aspects regarding proprietary food regulations through an FAQ notification which the Food Business Operators can consult to clarify any doubts about the standards, definition, ingredients and additives used, licensing, labelling requirements in proprietary foods. The provisions of this notification have been enforced from 15 January 2016 and are required to be followed by the Central and State Authorities and all Food Business Operators (FBOs).

At the outset FSSAI has stated that it understands the need for a specific framework to manufacture and market proprietary foods. While they understand, that stakeholders require flexibility to innovate but there is also a need to adhere to global best practices. FSSAI has stated that it has issued a notice on 23 December 2015 for the “Operationalization of standards for Food Additives for use in various Food Categories” for expanded list of food additives in different food and food categories. The Apex Food Regulator has at the same time emphasised that use of the expanded list of food additives in proprietary foods puts the onus of food safety squarely on the shoulders of the Food Business Operators.

The earlier regulation that defined proprietary foods as foods that have not been standardised under the FSSAI regulations has been amended. Under the new operationalized amendment the scope of proprietary foods is as follows

• In this notification proprietary foods cover all non-standardised foods for which no identifiable standards have been prescribed in the FSSAI regulations. However, the category of novel foods, foods for special dietary uses, functional foods, nutraceuticals and health supplements are not included as proprietary foods.
• If there is any deviation or change in the specific quality parameters (such as TSS, ash content etc.) of any standardised food then the resultant product cannot qualify as proprietary food.

To the question of seeking approval from FSSAI for any proprietary food complying with the provisions as laid down in this notice the FSSAI said that any proprietary foods complying with the provisions of this notification will not require any pre-approval from the FSSAI. Again the FSSAI has emphasised that even though the FBO might not require product approval but the FBO will be fully responsible for the safety of the proprietary food that is in compliance with provisions of this notice.

Which ingredients besides additives can be used in proprietary foods?

• Ingredients which are standardised or are permitted to be used in standardised products under the Food Safety and Standards (Food Products Standards and Additives) Regulations 2011 can be also used in proprietary foods
• Any ingredient besides those mentioned above and which are already approved under the erstwhile product approval process can be used
• Added vitamins and minerals should not exceed 30 per cent of recommended Daily Allowance (RDA) for Indians when used in proprietary foods.

Which food additive can be used in proprietary foods?

The following additives can be used in proprietary foods

1. Food additives that are permitted in Chapter 3 and Appendix A of the Food Safety and Standards (Food Product Standards and Additives) Regulation 2011, for that food, food category or sub-category as amended from time to time can be used in proprietary foods.
2. All Food additives permitted in specific food or food category or subcategory that have become operational as per the FSSAI “Notice for operationalization of standards of Food Additive” for use in the various categories of food dated 23 December 2015 can be used.
3. Besides those additives mentioned above, if FBOs have received approval for any additives under the previous product approval process then they may continue to use them.

Is there any change in licensing requirement and what documents are required?

1. Licensing for proprietary foods will be granted for the specific foods or food category or sub category when the FBO requests for it in the application form and in accordance with the licensing regulation but there will be no requirement for any product approval.
2. FBOs can also get new proprietary food incorporated into the existing license.
3. Any proprietary foods already included in the existing licences will remain valid.
4. Documents that are required to be deposited with the State/Central Licensing Agency are as per Annexure 2 of the Food Safety and Standards (Licensing and registration of Food Business) Regulations 2011

How will an intermediate product to be used by another industry be governed under this regulation?

Intermediate products (food/ food additive premixes) can contain ingredients permitted in this regulation and can contain additives as per Food Safety and Standards (Food Product Standards and Food Additives ) Regulation 2011 and /or Standards for food additives that have been operational through the notice of 23 December 2015 issued by FSSAI. FBO’s have the responsibility to ensure that the finished product prepared using such premixes/ intermediate products contain only those additives that are permitted under the regulations.

FSSAI has also clarified how the FBOs will comply with provisions of the notice to mention category on the label along with its name, nature and composition

• “Category” means category of the food as per the category and sub-category system provided in the Food Safety and Standards (Food Product Standards and Food Additives ) Regulation 2011 and permitted by the “notice for operationalization of standards for Food Additives for use in various food categories dated 23 December 2015 issued by FSSAI

For labelling purpose, the FBO can use the product name along with the category number.

• Name, nature and composition are as provided in the Food Safety and Standards (Packaging and Labelling ) Regulation 2011 where
• Name –means the generic name
• Nature- means the description of the food contained in the package
• Composition means list of ingredients in descending order
• The FBOs that have got product approval under the previous product approval process can comply with the provisions of the new labelling regulations within a period of six months from the 23 March 2016.

To ensure safety standards the proprietary foods should comply with contaminants (chemical and microbiological) specifications prescribed for ingredients as applicable. In case of final product FBO should ensure that the food does not contain any pathogen organisms at a level that could render it unsafe.

Regulations for special purpose foods

FSSAI says that since novel foods, foods for special dietary use, functional food, nutraceuticals, health supplements and such other articles of food which the central government may notify in this behalf are excluded from definition of proprietary foods in these regulations so these special purpose foods will be governed by their own regulations as and when notified. If any FBO is manufacturing or selling foods under this special category, and if they have product approval. Then they can continue to be manufacture/ sell such products till such time as the specific regulations in this regard are notified.

தரமற்ற ஆட்டிறைச்சி விற்பனை

கரூர்:

கரூர் நகராட்சி பகுதியில், தரமற்ற ஆட்டிறைச்சி குறைந்த விலையில் விற்பனை செய்யப்பட்டு வருகிறது. இதை சமைத்து சாப்பிடும் பொதுமக்கள், வயிற்று உபாதை உள்ளிட்ட பல்வேறு நோய்களுக்கு ஆளாகும் நிலை ஏற்பட்டுள்ளது. ஒரு கிலோ ஆட்டிறைச்சி, 400 ரூபாய் முதல், 500 ரூபாய் வரை விற்பனை செய்யப்படுகிறது. குறிப்பாக கரூர், வெங்கமேடு உள்ளிட்ட சில பகுதிகளில் ஒரு கிலோ தரம் குறைந்த ஆட்டிறைச்சி, 300 ரூபாய்க்கு கூவி கூவி விற்பனை செய்யப்படுகிறது.

இதுகுறித்து பொதுமக்கள் கூறியதாவது: கர்நாடகா, ஆந்திரா உள்ளிட்ட மாநிலங்களில் இருந்து ஆடுகளை விலைக்கு வாங்கி வந்து, இறைச்சிக்காக வெட்டுகின்றனர். இந்த ஆடுகள் வளர்க்க ஊசி மற்றும் மருந்து கொடுக்கின்றனர். இதனால், ஆடுகள் எடை அதிகரித்து விடுகிறது. வெளிமாநிலத்தில் கொண்டு வரப்படும் ஆடுகளை வெட்டி, குறைந்த விலையில் விற்பனை செய்யப்படுகிறது. வியாபாரிகளிடம் இதுகுறித்து கேட்டால், ‘பிராய்லர் கோழி போல, பிராய்லர் ஆடுகள்’ என்கின்றனர். ஒரு கிலோ, 300 ரூபாய்க்கு விற்பனை செய்யப்படும் ஆட்டிறைச்சி, விரைவாக வெந்து விடுகிறது. ஆனால், சாப்பிட்டால் ஜீரணம் ஆகாமல் வயிற்று உபாதை ஏற்படுகிறது. குறைவான விலைக்கு விற்பனை செய்யப்படும், ஆட்டிறைச்சி குறித்து, உணவு பாதுகாப்பு துறை உரிய நடவடிக்கை எடுக்க வேண்டும். இவ்வாறு அவர்கள் கூறினர்.

பேக்கிங் குடிநீரின் தரம் ஆய்வு செய்யப்படுமா? கோடை வெயில் எதிரொலியால் விற்பனை அதிகரிப்பு

தர் ம புரி, மார்ச் 30:

தர் ம புரி மாவட் டத் தில் பேக் கிங் குடி நீர் விற் பனை இரு ம டங் காக அதி க ரித் துள் ளது. இதை ய டுத்து பேக் கிங் குடி நீ ரின் தரம் குறித்து உணவு பாது காப்பு அதி கா ரி கள் சோதனை நடத்த வேண் டும் என கோரிக்கை எழுந் துள் ளது.

தர் ம புரி மாவட் டத் தில் ஒகே னக் கல் குடி நீர் வினி யோ கம் செய் யப் பட் டா லும், அதில் கிணற்று நீரை கலந்து நக ராட்சி, பேரூ ராட்சி, ஊராட்சி நிர் வா கங் கள் வினி யோ கம் செய் கின் றன. இத னால் பெரும் பா லா ன வர் கள் வாட் டர் கேன் தண் ணீ ரையே பயன் ப டுத் து கின் ற னர். குடி நீ ரால் ஏற் ப டும் நோய் க ளில் இருந்து தங் களை பாது காக்க மக் கள் நினைப் ப தால், பாட் டில் தண் ணீர் விற் பனை பஸ் ஸ்டாண்ட், ஷாப் பிங் கு கள் உள் ளிட்ட அனைத்து இடங் க ளி லும் அதி க மாக உள் ளது. பல வீடு க ளில் ஆர்ஓ பிளான்ட் பொருத் தப் பட் டுள் ளது. அவ் வாறு ஆர்ஓ பொருத்த வச தி யில் லா த வர் கள் பேக் கிங் குடி நீர் வாங்கி பயன் ப டுத் து கின் ற னர்.

தர் ம புரி மாவட் டத் தில் ஒகே னக் கல் குடி நீர் வினி யோ கம் செய் யப் பட் டா லும், அதில் கிணற்று நீரை கலந்து நக ராட்சி, பேரூ ராட்சி, ஊராட்சி நிர் வா கங் கள் வினி யோ கம் செய் கின் றன. இத னால் பெரும் பா லா ன வர் கள் வாட் டர் கேன் தண் ணீ ரையே பயன் ப டுத் து கின் ற னர். குடி நீ ரால் ஏற் ப டும் நோய் க ளில் இருந்து தங் களை பாது காக்க மக் கள் நினைப் ப தால், பாட் டில் தண் ணீர் விற் பனை பஸ் ஸ்டாண்ட், ஷாப் பிங் கு கள் உள் ளிட்ட அனைத்து இடங் க ளி லும் அதி க மாக உள் ளது. பல வீடு க ளில் ஆர்ஓ பிளான்ட் பொருத் தப் பட் டுள் ளது. அவ் வாறு ஆர்ஓ பொருத்த வச தி யில் லா த வர் கள் பேக் கிங் குடி நீர் வாங்கி பயன் ப டுத் து கின் ற னர்.

தர் ம புரி மாவட் டத் தில் கேன் க ளில் பேக் கிங் குடி நீர் விற் பனை செய் யும் நிறு வ னங் கள் 50க்கும் மேற் பட் டவை உள் ளது. இது தவிர சேலம், கரூர் மாவட் டங் க ளில் இருந் தும் கேன் குடி நீர், தர் ம புரி மாவட் டத் திற்கு விற் ப னைக் காக கொண்டு வரப் ப டு கி றது.

நடப் பாண் டில் மார்ச் மாதத் தி லேயே கோடை காலம் துவங்கி விட் டது. இத னால் குடி நீ ரின் தேவை இரு ம டங் காகி, பேக் கேஜ்டு குடி நீர் கேன் கள் விற் ப னை யும் அதி க ரித் துள் ளது. கேன் க ளில் அடைக் கப் பட்டு விற் பனை செய் யும் பாது காக் கப் பட்ட குடி நீர் முறை யாக சுத் தி க ரிக் கப் பட் டுள் ளதா என உணவு பாது காப்பு அதி கா ரி கள் திடீர் ஆய்வு நடத்த வேண் டும் என கோரிக்கை எழுந் துள் ளது.

இது பற்றி பொது மக் கள் கூறு கை யில், ‘கோடை காலம் என் ப தால் வழக் கத்தை விட குடி நீர் தேவை அதி க மாக உள் ளது. 4 பேர் உள்ள வீட் டிற்கு வாரத் திற்கு 75 லிட் டர் குடி நீர் தேவைப் ப டு கி றது. கோடை என் ப தால் இது 150 லிட் ட ராக உயர்ந் து விட் டது. 3 கேன் வாங் கி ய வர் கள் 6 கேன் வரை வாங்க வேண் டி யுள் ளது. கடந்த சில நாட் க ளாக கேன் க ளில் அடைக் கப் பட் டுள்ள குடி நீர் சுவை மாறி வரு கி றது. எனவே, சுத் தி க ரிக் கப் பட்ட குடி நீரை தான் பேக் கிங் செய் கி றார் களா என உணவு பாது காப்பு அதி கா ரி கள் சோதனை நடத்த வேண் டும்’ என் ற னர்.

Crackdown on fruit vendors using chemicals

Noting a rise in complaints against fruit vendors and traders for using harmful chemicals to ripen fruits, the city police will be launching a crackdown from Wednesday on outlets and godowns.

The State government has banned the use of Calcium Carbide (CaC2) and had asked municipal bodies and officials from the Commissioner of Food Safety to take the help of traders to effectively prohibit use of Calcium Carbide.

It had also directed the Institute of Preventive Medicine (IPM) and Commissioner of Food Safety to inspect commercial establishments selling fruits to ensure implementation of Food Safety and Standards Act (FSSA), 2006, which bans use of Calcium Carbide.

Apart from the CaC2, the authorities are also keeping a watch on traders using ethane and ethephon for ripening. According to health experts, inappropriate use of these chemicals results in health problems.

The Hyderabad High Court also asked the government to initiate action against fruit traders and vendors who are using harmful chemicals for ripening fruits.

Vendors warned against artificial ripening

Khammam:

                                            The Food Safety Department officials on Tuesday conducted raids on the fruit stalls to check the presence of calcium carbide (CaC2) content in the stocks in Khammam. A team of food inspectors led by Zone-V Warangal Assistant Food Control Officer N Prabhakar Reddy inspected several wholesale and retail shops in the city.

The officials, who raided wholesale fruit market behind Vinoda Mahal theatre and other cold storage units, collected samples. Prabhakar Reddy said that the collected samples would be sent for laboratory examination. Stating that nine out of the 16 fruit samples collected hitherto from the city’s shops were found ripened artificially using calcium carbide and other chemicals, he warned that authorities were preparing to file criminal cases against those vendors.

He said that calcium carbide can cause cancer as it contains traces of Arsenic and Phosphorous Hydrides. It might be noted here that calcium carbide crystals absorb moisture and produce acetylene gas that aids in the artificial ripening of the fruit. P Chandrasekhar, A Rajendranath, V Srinivas, R Krishna Kumar and TV Ramana Kumar and other officials took part in the raids.

Crackdown on Tanker Lorries

KOCHI:

                                       The District Food Safety Authority on Tuesday inspected various water distribution facilities in the Aluva area, in the wake of increasing complaints against the quality of drinking water being supplied through tanker lorries.

The Food Safety Authority sent the samples collected from five wells and two drinking water treatment plants to the Regional Analytical Laboratory at Kakkanad for further inspection.

No takers for street vendors licence

Kakinada: Street vendors trading food items without completing the registration formalities will have to face the music as the Food Safety authorities plan to tighten the rules of the sector.

Checking will shortly begin in the district to find out such illegal traders. Items used for trade will be seized besides the legal actions. The vigil is tightened mainly to avoid the chance of food poisoning and the distribution of contaminated items.

“We have noticed the mushrooming of wayside food vendors without any valid registration and food safety measures. This has to be controlled for health reasons,” says a senior officer attached to the Food Safety Department.

He says only through a proper registration, the department will be able to identify the genuine traders and ban the unhygienic players. The tightening of rule will mainly lock out the flooding number of migrant vendors who occupy the streets with their products manufactured in unknown locations and often using unhygienic contents.

The official said the vendor would be liable for sale of any sub-standard food material and liable for action. Failure to get themselves registered will also attract heavy penalty, he added.

It may be recalled here that under the Food Safety and Standards Act 2006, which was implemented across the country in 2011, any person engaged in food business will have to register and obtain a licence to run his business. The vendors will have to fulfil safety and hygiene conditions to obtain a licence.

Under this, all sorts of food businesses, including fruits and vegetables sellers, roadside tea stalls, grocery and milk shops, restaurants, hotels, canteens and caterers will have to obtain a licence. Rentals from the vendors will be collected by the civic bodies. The Act will streamline the entire street vending system as there will be a concrete list of registered vendors.

Most importantly, the rules are expected to remove bribery, which will benefit the vendors in a big way, said FSSAI officer BVSRK Prasad. He said the government would start registering vendors and issue food licenses very soon. The officials concerned will first conduct surveys to prepare a final list of street vendors.

For registration, a vendor will have to provide a photo identification card along with other documents. The officials will also have the authority to revise monthly rentals from time-to-time, based on prevailing rates of the area concerned. There are over 35,000 street vendors in the city.

Though the tightening of regulations is mainly aimed at unhygienic migrant vendors, local vendors, who have been dealing with the trade of food items for a long time, are also likely to be pulled up for not having registrations. So far, many of them have been enjoying a good income without any registration formalities. Ch Srinu, a native food vendor, says the registration formalities have been tightened mainly to grab a portion of their meagre income for unwanted technicalities. “In the name of rules, they will conduct searches among the poor traders like us and as a result, several of us will have to find other business options for gaining something during Godavari Pushkaralu,” he rues.

Earlier, the civic body had cracked down on fast food vendors at many places in the city, evicting them from the streets, stating that the food sold on streets was a health hazard. Defending its swift action on street food vendors, the civic body said that it had launched the eviction drive as street food vendors were creating problems for smooth pedestrian movement and polluting the environment.

An awareness meeting on the precautions to be taken by street vendors was conducted at Ambedkar Bhavan here in December 2015.

AITUC East Godavari president and CPI leader Tatipaka Madhu said many poor families were dependent on hawking for sustenance. He said that the stringent provisions will severely impact the lives of thousands of vendors. The provisions notified by the State government are not vendor-friendly, he added.

Think twice before you sip juice

HYGIENE MATTERS:An ice block being moved out of a manufacturing unit in Erode.

With summer season showing signs of strong entry, fresh juice centres have been springing up in the recent weeks at many places in the city.

This has meant good business for suppliers of ice blocks. The very reason why people prefer fresh juice is nutrition. But, none, for sure, knows the conditions in which ice is manufactured, hygiene-conscious consumers of fresh juice apprehend.

Food Safety Department officials explain that the entire process of ice-making warrants wholesome attention for hygiene. Right from use of purified water to packaging, the process has to be free from germs.

The conditions of ice-manufacturing units in the city leave a lot to be desired on the hygiene front. Dirty walls, and rusting equipment, provide a right atmosphere for proliferation of germs.

However, there has been no specific complaint so far to the Food Safety Department about hygiene inadequacy in the ice-block manufacturing units. Nevertheless, periodic inspections will be carried out in future to remedy the situation, official sources said.

Veterinary varsity holds interface on food safety and public health

                                                         A three-day interface on ‘Food Safety and Public Health’ that began at the Kerala Veterinary and Animal Sciences University’s (KVASU) headquarters at Pookode on Monday highlighted the significance of maintaining personal hygiene and food safety in hotels and resorts in the State.

The programme has been organised by the Centre for One Health, Education, Advocacy, Research and Training (COHEART) under the Directorate of Entrepreneurship, KVASU, for food safety officials, public health scientists, hoteliers and resort owners. The programme envisaged developing a sustainable platform for interaction of all the stakeholders involved in the food industry and public health sectors.

While handling a session on need-based issues in food safety and mandates of Food Safety Standards Act (FSSA), P.K. Aleyamma, Food Safety Officer, Kozhikode, said though the food processing industry was growing at a rate of 18-20 per cent a year in the country, many a hotelier was yet to give importance to maintaining hygiene in the hotel kitchen.

In many instances, Food Safety Officers have found unhygienic conditions in hotel kitchens during surprise inspections. Hoteliers should train the workers, especially those involved in food production and servicing, on personal hygiene and food safety, Ms. Aleyamma said.

T.P. Sethumadhavan, Director of Entrepreneurship, KVASU, suggested that while the country was looking for clean air and clean water, it was the need of the hour to provide safe food to the consumers as envisaged in the FSSA . Hoteliers should verify infrastructure, safety of raw materials and the processes to assess safety of food.

Food safety officials to inspect soft drink manufacturing unit

                                     Following a written assurance given by the owner of a soft drinking manufacturing unit in Attur, officials of the Tamil Nadu Food Safety and Drug Administration Department would inspect the plant premises on Tuesday after which decision would be taken on re-opening the plant.

On March 16, expired soft drinks were sold at temporary shops during a temple festival in North Chennimalai.

District Designated Food Safety Officer T. Anuradha inspected the shop and seized over 200 bottles.

They also visited the plant in Attur and found production carried out under unhygienic circumstances.

Also, products kept ready for distribution did not carry the date of manufacturing or the expiry date of the product. The ingredients used for manufacturing the product and percentage of chemicals used were not mentioned in the label. Officials said that the company had violated the Packaging and Labelling Regulation Act, 2011. Officials stopped the production and asked the owner to appear in the office with relevant documents on March 28.

On Monday, the owner appeared in the office and gave written assurance that sanitation would be ensured on the premises, cap, mask and gloves would be given to workers, chemicals would not be used beyond allotted quantity for production activities and all bottles would be washed properly before using. Ms. Anuradha said that the unit would be inspected on Tuesday after which a decision would be taken.

Rotten eggs destroyed

                                         Officials of the Tamil Nadu Food Safety and Drug Administration Department seized 1,830 rotten eggs that was supplied to a bakery in Ariyanoor and destroyed it here on Monday.

Based on a tipoff, Food Safety Officer Siranjeevi inspected a bakery and found eggs being unloaded from a vehicle. Officials found 1,830 broken rotten eggs, all packed in covers, and supplied to the bakery. Only 100 eggs are found to be in good condition. The eggs were used for making cakes and other bakery products and were purchased from poultry farms in Namakkal at very low price. The eggs were destroyed and notice was issued to the bakery owner and the vehicle driver. Samples were also taken for analysis.

Recently, officials seized large quantities of broken eggs that were brought from Namakkal district and supplied to bakeries, hotels and roadside eateries in the city. Salem District Egg Traders Welfare Association had also sought ban on the usage of these eggs as it pose serious health issues to the consumers.

Patanjali products get clean chit in Himachal

The Health Safety and Regulation Directorate gave a clean chit to the food products manufactured by yoga guru Ramdev’s Patanjali Yogpeeth but found “misbranding” in certain products being sold after it detected a variation in sugar quantity .

After adulteration was reported in the neighbouring state of Uttarakhand, the health department swung into action and directed its health safety wing to pick up some samples.

Ramdev had launched whole wheat atta noodles, claiming that the noodles were healthier than those being produced by other manufacturers in the country.

Patanjali’s atta noodles were being sold in the market for Rs 10 per packet whereas atta noodles of other companies are sold at Rs 25. However, the noodles were mired in controversy as the Ayurveda company had not sought the mandatory permissions from Food Safety and Standards Authority of India (FSSAI).

28 samples picked

Food safety officers in Mandi, Kullu, Solan, Sirmaur and Una picked samples of food products randomly. As many as 18 products were sent for examination to the central forensic laboratory, Kandaghat.

The products sent for testing included Soanpapdi, Nutty Delite biscuit, unpolished rajmah, atta noodles, cow’s ghee, moongdal namkeen, kachi ghani mustard oil, sabzi masala, biscuits, malka masoor dal, barley dalia, doodh biscuits , jeera bites, haldi powder, multi grain daliya and iodised salt.

“ We lifted at least 28 samples for testing,” Dr Rameshwar Sharma said. The samples were also collected from different shops in Mandi and Shimla.

Clean chit with rider

After the samples were tested , the laboratory at Kandaghat did not find any contamination or adulteration in the products. But it found misbranding in some products, including atta biscuits. Sharma said the health department will issue a notice to Patanjali Ayurveda for the misbranding of products. Patajanli has more than 500 sale outlets scattered in different parts of the state, along with 21 yoga clinics in different areas.

தேவாரத்தில் காலாவதியான உணவுப் பொருட்கள் விற்பனை கனஜோர்

தேவா ரம், மார்ச் 27:

                                                      தேவா ரத் தில் காலா வ தி யான உண வுப் பொருட் க ளின் விற் பனை கன ஜோ ராக நடக் கி றது. நட வ டிக்கை எடுக்க வேண் டிய அதி கா ரி களோ கண் டு கொள் வ தில்லை என சமூக ஆர் வ லர் கள் குற் றம் சாட் டு கின் ற னர்.

தேவா ரம் மற் றும் அத னைச் சுற் றி யுள்ள தம் மி நா யக் கன் பட்டி, தே.மீனாட் சி பு ரம், லட் சு மி நா யக் கன் பட்டி, டி.சிந் த லைச் சேரி கிரா மங் க ளைச் சேர்ந் தோர் தங் க ளுக்கு தேவை யான பொருட் களை வாங்க தினந் தோ றும் தேவா ரம் வந்து செல் கின் ற னர். இங் குள்ள பல ச ரக்கு கடை கள் மற் றும் பெட் டிக் க டை க ளில், காலா வ தி யான உண வுப் பொருட் கள் அதி க ள வில் விற் பனை செய் யப் ப டு வ தாக கூறப் ப டு கி றது.

குறிப் பாக பெட் டிக் க டை க ளில் தடை செய் யப் பட்ட பான் ப ராக், குட்கா, புகை யிலை, காலா வ தி யான குளிர் பா னங் கள், பல ச ரக்கு கடை க ளில் எண் ணெய், டால்டா, மசால் பொடி என காலா வ தி யான பொருட் களை அதி க ள வில் விற் பனை செய் கின் ற னர். இத னைத் தடுக்க வேண் டிய உண வுத் தர பாது காப்பு அதி கா ரி களோ எந்த நட வ டிக் கை யும் எடுப் ப தில்லை. உள் ளூர் பேரூ ராட்சி சுகா தா ரத் துறை அதி கா ரி க ளும் கண் டு கொள் வ தில்லை. காலா வ தி யான பொருட் களை பயன் ப டுத் து வ தன் மூலம் பொது மக் க ளுக்கு சுகா தா ரக் கேடு ஏற் ப டும் அபா யம் உள் ளது. எனவே, தேவா ரம் நக ரில் உண வுத் தர பாது காப்பு அதி கா ரி கள் அடிக் கடி சோதனை நடத்தி தர மான பொருட் க ளின் விற் ப னைக்கு நட வ டிக்கை எடுக்க வேண் டும்’ என கோரிக்கை விடுத் துள் ள னர்.

பொது மக் கள் கூறு கை யில், ‘தேவா ரத் தில் காலா வ தி யான பொருட் க ளின் விற் பனை அதி க ரித்து வரு கி றது. அதி க மான அள வில் தடை செய் யப் பட்ட புகை யிலை, குளிர் பா னங் கள், உண வுப் பொ ருட் க ளின் விற் பனை அதி க மாக நடக் கி றது. ஒதுக் குப் பு ற மான ஊராக இருப் ப தால், யாரும் கண் டு கொள் வ தில்லை. காலா வ தி யான பொருட் களை விற் போர் மீது அதி கா ரி கள் உரிய நட வ டிக்கை எடுக்க வேண் டும்’ என் ற னர்.