Oct 23, 2020

Food safety dept gets 2,300 home biz requests

For many, the lockdown was an opportunity to discover their entrepreneurial skills.

THIRUVANANTHAPURAM: For many, the lockdown was an opportunity to discover their entrepreneurial skills. Homemakers, students and those who lost their jobs in the initial phases of the pandemic set up home-based food businesses. According to the officials of the Commissionerate of Food Safety, they received 2,300 applications from the capital city itself for starting home-based food and fresh fish businesses.
However, associations of other food business operators have raised a complaint with the Commissionerate urging them to take action against those who started the ventures without obtaining the mandatory licence or registration. Following this, the Commissionerate was flooded with applications for registration.Assistant food safety commissioner, Thiruvananthapuram, Alex K stressed that registration is mandatory for those running home-based food businesses. 
“Fines are collected based on their volume of business. While we encourage young entrepreneurs to venture into the food business, action will be taken if we receive complaints,” said Alex. Food safety authorities will provide Food Safety Training and Certification to home-based chefs. The certificate will ensure the chefs maintain the food safety standards mandated by FSSAI(Food Safety and Standards Authority of India).
According to city-based home chef Najiya Irshad, the authorities should focus on creating awareness among those venturing into the food business. “A majority are unaware that a licence or registration is mandatory. Often there are negative campaigns on social media which affect home-based chefs. We should be more organised and the authorities should keep track of malpractices in the food industry,” she said.

Pan-India Khoya survey after sample failures in Delhi: Food regulator

Khoya mawais is widely used in preparing most sweets
New Delhi, October 22
Ahead of the festive season, apex food regulator has launched a pan India quality survey of Khoya, an essential ingredient of all India sweets.
Khoya or mawais is widely used in preparing most sweets.
The survey follows a recent representation to the Food Safety and Standards Authority of India by the Federation of Sweets and Namkeen manufacturers who said they were being supplied adulterated khoya.
A pilot survey in Delhi under the guidance of FSSAI recently showed sample failure of some Khoya samples which led to the FSSAI launch a national survey.
Samples were tested for acidity, maximum added starch, added sugar, urea, detergent and neutralizers. 
“There was some sample failure which is why a decision was taken to launch an all India khoya survey,” CEO of FSSAI Arun Singhal said today.
Commissioners of Food Safety of all states and UTs have been asked to earmark khoya mandis in big cities and test samples.
So far 700 samples from 15 states have been collected and more are on the way.
“Test results are expected in a month. These will help identify key hot spots for adulteration of khoya in India and strengthen state efforts in devising targeted enforcement drives to ensure a supply of safe quality sweets to every Indian,” FSSAI said.

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Worried about hygiene of prasad at temples, UP govt launches operation BHOG

The government officials say the project has no interest in interfering in Temple management, it only seeks to train prasad makers and vendors to practice hygiene.
To ensure that devotees get hygienically prepared, healthy and safe Prasad at langars, bhandaras and bhogs at places of worship, Uttar Pradesh food safety and drug administration (FSDA) has launched the ‘blissful hygienic offering to god’ (BHOG) project in the capital city of Lucknow.
“Religious places are an integral part of the Indian society and the food served at these places is considered pure. But one has to also take care of safety. The FSDA wants all religious places to maintain hygiene while preparing prasad. That is why vendors selling prasad outside temples will be trained to prepare it hygienically,” said Shailendra Kumar Singh, designated officer FSDA, Lucknow.
He said that in the first phase, four temples- Hanuman Setu, Aliganj Hanuman temple, Mankamneshwar temple and Gulacheen temple in Aliganj-- and one Gurudwara at Ashiana have been selected for the training of prasad and bhog vendors as per food safety regulations.
“Our aim is to create awareness about best practices right from purchasing raw material to serving the food. We just want them to follow some simple things. For instance, cooks who prepare ladoos would be expected to wear gloves, aprons or caps, clean the utensils daily and use quality food material,” Singh said.
The FSDA will also certify the prasad prepared by the shops in front of these temples. The quality report would be shared with the Food Safety and Standards Authority of India (FSSAI) and those not following the norms will face action.
“The project was conceived in 2015 when Sanjeev Patil, the CEO of Siddhivinayak Temple in Mumbai, Maharashtra found that foreign pilgrims were sceptical about the hygiene of the prasad and refused to eat it. The first pilot project was started at Siddhivinayak temple,” Singh added.
Singh made it clear that the project doesn’t aim to interfere in the daily work of temples. However, it would train prasad vendors and handlers and carry out routine inspection of temple kitchens.
“FSDA would be doing routine inspection of temple kitchens. However, some temples are sceptical about the whole concept of inspection but we can assure everyone that the department will only guide them for safe food practices and not interfere in their daily activities,” he said.
However, a temple office-bearer said on condition of anonymity, “Temples already take care of hygiene whenever the bhandaras are organised. While we haven’t got anything against the initiative, at the same time, it should be ensured that the food safety department cannot dictate terms to temples over the preparation of bhog.”

Oct 21, 2020

Food delivery apps driving rise of ‘dark’ kitchens in India

The growing popularity of food delivery platforms like Swiggy and Zomato has led to a surge of such kitchens in India, which are also called “virtual” or “cloud” kitchens by some
First things first. Food in the so called "dark" kitchens are not cooked with the lights switched off. They are called so primarily because of their delivery-only model.
The growing popularity of food delivery platforms like Swiggy and Zomato has led to a surge of such kitchens in India, which are also called "virtual" or "cloud" kitchens by some.
Some prefer to call them "ghost" kitchens as in many cases, you may not even know that they exist.
Did you know that popular eateries like Haldiram's, Chaayos, Keventers, Saravana Bhavan and Vasudev Adigas, to name only a few, have set up cloud kitchens in partnership with Zomato?
They have. And that is the reason why you get to order food from these eateries even in areas near where their restaurants may not exist.
"We started this model in March 2018, when we realised that while a lot of budding entrepreneurs are setting up new restaurants and cloud kitchens, the pace of setting up new kitchen infrastructure has been lagging behind the demand for them," Mohit Sardana, Chief Operating Officer, Food Delivery, at Zomato told IANS.
"We wanted to accelerate the process of investment in kitchen infrastructure in areas facing a supply deficit and therefore, created the Zomato Kitchens model. Today, we are present in 50+ cities with 700+ kitchens that are already operational," Sardana added.
One factor that has worked in favour of the food delivery platforms is the data they have about consumers' preferences. Analysing these data allow them to gauge the nature of the demand of food a particular area generates.
Armed with these data, the food aggregators can confidently approach a restaurant business for cloud kitchen partnerships in new areas that are likely to generate handsome profits for both parties, according to people familiar with the way these partnerships tend to forge.
Swiggy launched its cloud kitchen initiative "Swiggy Access" in 2018 and since then it has created over 1,000 kitchens for its restaurant partners.
Through "Access", restaurant partners can test new markets and expand intra and intercity, with no rent or deposit charged for the premises/infrastructure, Swiggy said.
Swiggy shares valuable insights not only regarding existing customer preferences, but also on unmet food choices with partner restaurants, thereby helping them fulfil the demand-supply gaps.
Restaurant partners are also able to leverage Swiggy's insights to improve their food quality through consistent customer feedback and optimise their kitchens for factors like stock planning, demand forecasting, preparation time and order edits.
Swiggy said that it is committed to working with the restaurant partner community to bring in the necessary confidence and control to ensure there is no compromise in the safety of food.
The food delivery platform added that it mandates all restaurants and cloud kitchens operating on the platform to possess a valid Food Safety and Standards Authority of India (FSSAI) licence and additionally conducts hygiene audits across the restaurant partner network with credible third-party audit firms.
Zomato said that one of the biggest advantages of virtual kitchens is the relatively low investment and business risk.
If you look at our model, we ensure the restaurateur is supported well enough to focus on what he does best -- food -- instead of being weighed down by compliances and high rentals, among other necessities. That too, with minimum investment. We also draft a customised growth plan with aggressive marketing support, which is unique to their business proposition," Sardana said.
"These are delivery only dark kitchens and are not usually set up on high streets. However, there will be a few locations which are on high footfall areas and can be easily spotted. On the app, all kitchen restaurants appear in the same manner to a user as any other delivery only outlet on our platform," he added.
Zomato said that it has set for itself "high safety and hygiene standards".
"We have invested time and energy in durable engineering to make sure that we deliver quality kitchens for our partners to use and expand into new markets, wherein with our support on compliances, they do not see the basics as a hindrance when opening up a new facility," Sardana said.

FSSAI: New food safety rules from November

New Delhi: The food safety regulator - FSSAI has said that a new system will be operational from November onwards.
The Food Safety and Standards Authority of India on Monday notified that the Food Safety Compliance System (FoSCoS) will become operational across India.
Currenty, the system is operational in Tamil Nadu, Delhi, Gujarat, Odisha, Chandigarh, Goa, Manipur, Puducherry and Ladakh since the month of June.
In a notification it said, "FSSAI is now ready to extend FoSCoS to entire country with effect from 1st November 2020..."
"FSSAI is launching its cloud based, upgraded new food safety compliance online platform called FoSCoS. It will replace the existing FLRS," it added.
FoSCoS is conceptualized to provide one point stop for all engagement of a food business operator (FBO) with the department for any regulatory compliance transaction.
It said since 2011, its online FLRS (Food Licensing and Registration System) is the soul of the licensing ecosystem. It is operational in all states and 70 lakh licences/ registrations have been issued till date while over 40 lakh licensees/ registrants are actively transacting on it.

Oct 15, 2020

Sweets shops, dairies raided

324 kg of paneer seized, samples of food items sent to lab
Sleuths of the Food and Drug Administration Department, along with the CM flying squad, today raided sweets shops, dairies and shops selling similar items in the Barwala and Raipur Rani areas.
Food Safety Officer Dr Gaurav Sharma said inspection of various sweets, ghee, shops, dairies, cheese makers and other places located in Barwala was done. During the inspection, 324-kg paneer worth Rs58,320 was seized.
He said samples of food items were taken and sent to the Food Laboratory, Karnal, for analysis under the Food Safety and Standards Act, 2006.
Dr Gaurav said similar raids were also conducted in Raipur Rani. If any shopkeeper was found selling food items in the open, chopped fruits and rotten and malicious food items, all their food items would be destroyed and strict action would be taken against them.

Oct 14, 2020

324 kg cottage cheese worth Rs 58,000 seized in Barwala near Chandigarh

The raid was conducted at 6 am on Tuesday following the tip off that cottage cheese was being sold at Barwala in Haryana 
Officials from the food and drugs administration, Panchkula, and the Haryana chief minister’s flying squad examining cottage cheese seized at Barwala in Haryana.
Acting on tip-off that adulterated cottage cheese (paneer) was being sold at Barwala in Haryana, officials from the food and drugs administration, Panchkula, and the chief minister’s flying squad, seized 324 kilograms of the milk product after a raid. It was estimated to cost Rs 58,000.
Samples have been sent to a laboratory in Karnal for analysis.
The raid was conducted at 6 am on Tuesday following the tip off that cottage cheese was being sold from a rented room in Barwala.
Panchkula food safety officer, Dr Gaurav Sharma, said he could not comment on the quality of the product till lab reports were received, which, he said, “have been sought in two days.”
Dr Sharma said product was being manufactured in Narwana and t brought to Barwala in a car. The sellers “had taken a room on rent where they used to store the paneer to supply to villages close by at cheap rates.”

In fact, the low price, Rs 160 to Rs 180, per kg, almost 50% less than market rates, had first raised suspicions, he added.

Bombay high court dismisses plea of Mumbai’s sweet shop owners seeking relaxation of expiry date rule

The Bombay high court (HC) has asked a sweet sellers’ association to deposit Rs1 lakh for challenging the Food Safety and Standards Authority of India’s (FSSAI) decision, asking the traders’ body to put a ‘best before’ date on loose sweets being sold by them from October 1. The court held that the association was trying to undo the precautionary measure initiated by the food department in public interest and dismissed the petition.
A division bench of chief justice Dipankar Datta and justice Girish Kulkarni was hearing a public interest litigation (PIL) filed by Shri Mumbai Mishtanna Vayasai Sahakari Mandal, which has around 250 members. The bench was informed by advocate Uday Warunjikar — who represented the sweet sellers’ association — that the FSSAI had issued an order on February 24, mandating sweetmeat shops selling non-packaged or loose sweets to display the date of manufacturing and ‘best before’ date on the container or tray holding the sweets. Warunjikar submitted that this was the first of the three order issued by the FSSAI. The other two orders were issued on September 25 and 30.
While the September 25 order reiterated the February 24 order and stated: “In the public interest and to ensure food safety, it has been decided that in case of non-packaged/loose sweets, the container/tray holding sweets at the outlet for sale should display the ‘best before’ date of the product mandatorily, with effect from October 1.”
Warunjikar informed the court that while the September 30 FSSAI order clarified that the September 25 order was only pertaining to Indian sweets and local language was allowed to be used on the container in which the sweets were to be packaged, the directive was discriminatory and hence the association moved the PIL seeking setting aside of the three orders of FSSAI passed under the Food Safety and Standards Act, 2006.
After hearing the submissions, the court observed, “The petitioner seeks to undo what the authority proposed to do for the benefit of consumers and therefore, it is thoroughly misconceived. We order the petitioner to deposit Rs1 lakh to the advocates’ Covid-19 welfare fund.” The court said that it will pass a detailed and reasoned order later and dismissed the petition.

Bombay HC imposes Rs 1 lakh fine on PIL by sweet shop owners challenging FSSAI’s ‘best before’ tag rule

The Court observed that the petitioner association sought to undo what the authority proposed to do for the benefit of consumers and therefore the PIL was ‘misconceived’ and imposed a fine of Rs. 1 lakh to be paid to Advocates’ Covid welfare fund.
The FSSAI order also said that the sweet shops may display manufacturing dates which shall be ‘purely voluntary’ and ‘non-binding’ and the shops shall display ‘best before date’ of sweets depending upon the nature of product and local conditions.
The Bombay High Court Tuesday dismissed a public interest litigation (PIL) by association of sweet shops owners in Mumbai and a imposed a Rs 1 lakh fine for challenging directions of Food Safety and Standards Authority of India (FSSAI). The directions mandated sweet shops to display ‘best before date’ on the container tray of non-packaged or loose sweets from October 1.
The Court observed that the petitioner association sought to undo what the authority proposed to do for the benefit of consumers and therefore the PIL was ‘misconceived’ and imposed a fine of Rs. 1 lakh to be paid to Advocates’ Covid welfare fund.
The decision was taken in view of some instances, which were reported about the expired sweets being sold to consumers posing health hazards.
Thereafter, the FSSAI on September 25 issued an order which stated: “In the public interest and to ensure food safety, it has been decided that in case of non-packaged/loose sweets, the container/tray holding sweets at the outlet for sale should display the ‘best before date’ of the product mandatorily with effect from October 1.”
The FSSAI order also said that the sweet shops may display manufacturing dates which shall be ‘purely voluntary’ and ‘non-binding’ and the shops shall display ‘best before date’ of sweets depending upon the nature of product and local conditions.
Moreover, the petitioner association said that through September 30, the FSSAI clarified that the September 25 order was applicable only to ‘Indian sweets’ and local language was allowed to be used on the container consisting the sweets. Alleging the same to be discriminatory, the association moved PIL before the HC challenging the orders passed under Food Safety and Standards Act, 2006.
Dismissing the PIL, the Court said, “…the petitioner seeks to undo what the authority proposed to do for the benefit of consumers and therefore it is thoroughly misconceived. We order costs of Rs. 1 lakh to Advocates’ Covid welfare fund.” The Court will pass reasoned order in due course.

Oct 9, 2020

From unstamped meat to carbide ripened fruits, food safety in Hyderabad is a major concern

Calcium Carbide, a carcinogen, is widely used to ripen mangoes quickly.
Tension prevailed at the Kothapet fruit market in Hyderabad after authorities cancelled the licences of 91 shops on Monday, stating that they were using fruits artificially ripened with carbide.
Meanwhile, in another part of the city, the Greater Hyderabad Municipal Corporation (GHMC) imposed penalties on five hotels, and sealed another, for unhygienic conditions.
Both these raids were in response to a much larger problem that the city faces: Food safety.
Unstamped meat
On Sunday, when officials raided mutton and beef shops along with malls to check for meat quality, they found that Forum Mall in Kukatpally, was using unstamped meat, and fined them Rs 20,000.
Earlier this week, 69 hotels had been raided by the municipal body, of which 54 were reportedly using stale meat and had dirty kitchens.
Since the first week of April, the GHMC has appealed to all eateries across the city, to only use meat from notified slaughter houses, which are monitored, and maintain a better quality.
"It is a public–private partnership and the GHMC issues permission to private agencies to build and run these notified slaughterhouses, in accordance with our norms and rules. Therefore, we can be sure that the meat from here is healthier," Dr B Palavan Kumar, the GHMC's Health Wing in-charge of Secunderabad, Malkajgiri and Begumpet told TNM.
However, since this meat is costly, several eateries make their purchases from local butchers, thereby putting public health at risk.
Officials also say that in many places, they found meat that was stored in unhygienic conditions for more than a week, while the ideal norm is one day storage.
There are several departments that deal with the issue of hygiene and sanitation of eateries. The GHMC's health department is one of those, mainly dealing with kitchen hygiene. This involves things like flooring, painting, utensils being used, storage, personal hygiene of workers etc.
While it is hard for a customer to tell the difference between stamped meat and unstamped meat once it is cooked, Dr Kumar says that one could still ask for a receipt.
"We issue a receipt when any restaurant or eatery buys from a notified slaughterhouse, and customers can demand to see that bill, if they feel that the meat is stale, or not up to the mark," he says.
Often, officials levy a heavy penalty on the eateries, or in some cases, shut them down until they are willing to refurbish the premises.
Artificially ripened fruits
With the incident at the Kothapet market on Monday, another long-standing problem that Hyderabad faces was highlighted.
Calcium Carbide is a dangerous and corrosive chemical used to make fertilizers, and it is known to have carcinogenic properties. Despite this, it is still widely used to ripen mangoes quickly.
With summer approaching, farmers tend to pluck mangoes early as they need to be transported to the market. Once it is in the market, mango traders ripen them artificially to clear their stocks sooner.
Moreover, the fruits look more attractive when they are artificially ripened, garnering more consumers.
The chemical is also used to ripen fruits like bananas. However, the substance is extremely harmful, and may cause cancer, permanent eye damage, ulcers and even lung issues.
In 2015, a bench of the Hyderabad High Court had called those who used the carcinogen to artificially ripen fruits, 'worse than terrorists.'
"For earning some extra rupees, you are putting scores of lives at risk. Such traders are worse than terrorists, killing generations of people with slow poison," the court had said.
Moreover, artificial ripening of fruits is banned under the Food Safety and Standards Act (FSSA), 2006.
According to reports, those who do indulge in this practice can also be booked under IPC Sections 272, 273 (food adulteration) and 420 (cheating), which are all non-bailable sections.
Despite this, the farmers and the traders claim that they have no other choice.
A safer and legal way to speed up the ripening process of fruits is to gas them with ethylene, a natural ripening agent.
While the state has provided the farmers with ethylene chambers at the Kothapet market, traders reportedly couldn't find slots for their fruits, and succumbed to artificial ripening.
Officials also say that it is very hard to identify these fruits.
As a general precaution, one thing to look out for is that they may look ripe on the outside, but are usually still unripe or ripening inside, when they are cut open.

Oct 6, 2020

Now Upma, Pauha, Idli will be sell outside schools, FSSAI, Udaipur

Udaipur. Now no one will be able to sell ice cream, sweets and snacks within the radius of 50 meters from schools, nor can they be advertised in that area. Keeping in mind the health of children, the Food Safety and Standards Authority of India has prohibited the sale of these foods. This rule will come into force from the month of July 2021.
The rules issued by the Food Safety and Standards Authority of India (FSAAI) include excessive amounts of fat (fat), trans fats, excess salt, sugar, within a 50 meter radius of a school, school canteen or similar educational institution or hostel. The sale of saturated fat items has been banned. Only healthy, boiled or boiled snacks will be allowed instead. Also, cereals and pulses based idli, upma, poha, khandvi, dhokla, chile and namkeen porridge can be sold only.
Healthy food for children
The decision has been taken to make children aware of healthy food and food items. It has been described as a safe and nutritious diet for children. The school administration has also been instructed to set up boards in English and Hindi in and around the school not to sell such food items.
There will be a ban on these substances
Ice cream, sweets, canned or preserved vegetables, meat, fish, lentil-based snacks, nuts, white bread and biscuits
Welcome
This decision is welcome. We have already arranged healthy food and breakfast for children in our school canteen. If fat-rich foods are not available outside schools, then the children will automatically get away from it. In addition, the school will remain committed to providing healthy and nutritious food to children.
Alka Sharma, Director, CPS
Outside schools and similar good things should be found in schools for similar nutritional and health. Juices and shake should also be mixed with fruits. Also, children will have to arouse interest in traditional food. We also provide the same food to the children in our school and hostel, which they like more than other food items.

Oct 5, 2020

Check your sweets for best before date

In September, I bought 30 rasgullas from a well-known sweet shop. The owner assured me that they would stay absolutely fresh for seven days if I kept them refrigerated. However, the sweets went bad on the third day. How does one determine the true shelf life of these sweets?
As per the ‘Guidance Note on Safety and Quality of Traditional Milk Products” released by the food safety regulator, the Food Safety and Standards Authority of India (FSSAI), this year, Bengali sweets like rasgullas have a shelf life of just two days from the date of manufacture, when refrigerated.
So, in order to sell his stock, the shopkeeper misled you on the shelf life, unmindful of the fact that stale sweets, particularly milk products, can cause food poisoning. In order to prevent just these kind of unfair trade practices and ensure food safety, the FSSAI has now mandated that, from October 1, all businesses selling non-packed sweets should display on the tray or the container, the ‘best before date’ of the product. The FSSAI has given the food business operator the option to determine the shelf life, depending on the product and the local conditions.


As you are probably aware, all pre-packed food items, including sweets, should indicate the date of manufacture, ‘best before’ or ‘use before’ date, the list of ingredients used and the FSSAI registration or licence number, as per FSSAI (Packaging and Labelling) Regulations, 2011. However, non-packed foods have never been subject to mandatory declaration of shelf life. Since sweets, especially milk products, have a short shelf life and can get spoilt very fast, the FSSAI decided to make it mandatory for sweet sellers to declare the best before date.
In fact, on February 24 this year, the FSSAI issued an order making declaration of ‘date of manufacture’ as well as the ‘best before date’ mandatory from June 1, 2020. However, following the lockdown and the disruption caused on account of Covid-19, the date of enforcement was postponed to August 1 and subsequently to October 1.
In its September 25 order, the FSSAI has made the declaration of only the ‘best before date’ mandatory, while the ‘date of manufacture’ is voluntary. This is disappointing, but I do hope that this is only the first step and soon the ‘date of manufacture’ and the list of ingredients will also become mandatory.
In case of non-compliance of this order, complain to the FSSAI on their WhatsApp number: 9868686868, or on their toll free number: 1800 11 2100, or mail at compliance@fssai.gov.in.
What action can I take against the retailer who gave me a false assurance on the shelf life and later refusing to refund my money?
I do hope that you have a cash receipt as proof of purchase. If you do, I would suggest that you take the following action: (a) warn other consumers about this shop through the social media; (b) file a complaint before the consumer court seeking refund of the cost of the sweets and compensation; (c) complain to the local food safety officer about the shop.
A retailer who lies about the shelf life of the product may well have used substandard or prohibited ingredients (such as non-permitted colours) or prepared them in unhygienic conditions. He may also give an incorrect indication of shelf life. A check would be useful.

FSSAI Given Additional Powers by Government; Extends Jurisdiction over Animal Feed Sector

In another important development in the Agricultural sector, the Central Government has decided to provide additional powers to the Food Safety and Standards Authority of India (FSSAI), which is apex regulatory authority for food safety in India. The FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety. It is headed by a non-executive Chairperson, appointed by the Central Government, either holding or has held the position of not below the rank of Secretary to the Government of India. The foremost responsibility of FSSAI include the development of Science-based Food Standards for articles of food and food products and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. The government has now extended its jurisdiction over animal feed, and also raised the penalties imposed for violations, in addition to simplifying the various processes, involved in the regulations. 
The decision taken by the ministry of health and family welfare involves introducing 70 amendments in the 2006 Act in order to strengthen the functioning of the FSSAI. The amendments will be mainly to bring regulation of animal feed industry under FSSAI, thereby extending its jurisdiction over animal feed. Till now the apex regulatory body had powers on food industry only. Apart from animal feed industry, the government has also decided to specify standards for “food contact material”, which implies that there will be specification of standards for food packaging material.
Proposal to make the Act stricter is another feature in the amendment, which includes raising the penalties imposed for violations, covering manufacture and sale of unsafe food, adulteration of food causing death, carrying out business without license and repeated offences. The amendment proposes enhancing maximum fine for manufacturing and sale of unsafe food from Rs 1 lakh to Rs 3 lakh. Government has introduced a new section to define penalty for adulteration of food causing death or grievous hurt. So in future if any unsafe food causes harm affects to human health, the FSSAI can extend the punishment to even life imprisonment. The move comes six years after the Modi government had withdrawn a similar Bill introduced by Congress-led UPA in Rajya Sabha six years back, i.e. in February 2014. The NDA government had withdrawn the bill, after a Cabinet decision in December 2014 and decided to bring a more comprehensive Bill to address the underlying issues. Suggestions on the newly proposed draft Bill have been invited as well. Considering the ongoing pandemic, this decision should be a welcome move for the Agriculture Sector on the whole.

Oct 2, 2020

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Sweets vendors oppose ‘best before date’ norm

Sweetmeat sellers across the State have strongly opposed the new guidelines enforced by the Food Safety and Standards Authority of India (FSSAI) amidst the Covid-19 pandemic.The FSSAI has made it mandatory for confectioners to display the manufacturing and “best before dates” on their non-packaged sweet items with effect from October 1 to ensure food safety.
However, sellers have unanimously opposed the decision saying this would cost them more during this crisis situation. At a meeting held here recently, the vendors under the banner of the Utkal Mistanna Byabasayee Samitee said it is impossible on their part to do the additional work as their shops are running short of manpower due to the pandemic.
“All confectioners have incurred loss due to the pandemic. There is shortage of manpower also. At this time, it is not possible on our part to take in additional manpower to execute the new guidelines,” said Samitee president Bimbadhar Behera.
The Samitee has also asked as to why the guidelines have not been issued for those selling bakery items at high prices and making good money.

Govt moves to revamp the Food Safety and Standards Authority of India

Synopsis
The ministry of health and family welfare has framed Food Safety and Standards (Amendment) Bill 2020 and introduced 70 amendments in the 2006 Act to revamp FSSAI functioning and its jurisdiction.
NEW DELHI: The Centre has moved to revamp the Food Safety and Standards Authority of India (FSSAI), the prime regulatory authority for food safety in India, giving it more powers, extending its jurisdiction over animal feed, enhancing penalties imposed for violations and simplifying processes. 
The ministry of health and family welfare has framed Food Safety and Standards (Amendment) Bill 2020 and introduced 70 amendments in the 2006 Act to revamp FSSAI functioning and its jurisdiction. With the amendments, the government has proposed to bring regulation of animal feed industry under FSSAI. So far, the regulatory body had powers on food industry. In the 2006 Act, an amendment is proposed which would include, “It is expedient in the public interest that the Union should take under its control the food and animal feed industry.” The government has included a detailed definition of animal feed. Apart from animal feed industry, the government has also decided to specify standards for “food contact material”, which would mean specifying standards for food packaging material. 
The government has also proposed to make the Act more stringent prescribing enhanced penalties for violations, including manufacture and sale of unsafe food, adulteration of food causing death, carrying out business without licence and repeat offences. The amendments propose enhancing maximum fine for manufacturing and sale of unsafe food from Rs 1 lakh to Rs 3 lakh. A new section has been introduced to define penalty for adulteration of food causing death or grievous hurt. In case unsafe food causes “harm to body which amounts to causing grievous hurt even if it does not cause actual injury”, the punishment could extend upto life imprisonment. 
The move comes six years after the Modi government had withdrawn a similar Bill introduced by Congress-led UPA in Rajya Sabha in February 2014. The NDA government had withdrawn it after a Cabinet decision in December 2014 and decided to bring a more comprehensive Bill to address systemic issues and incorporate rulings of Supreme Court and Lucknow bench of Allahabad high court. The ministry of health and family welfare would now invite suggestions on the draft Bill. 
The government has also proposed to appoint a chief executive officer at FSSAI as member secretary to oversee functions. So far, the role had not been defined. A big change proposed is the vesting of powers of appointment of members with Central government. Earlier the Act said that chairperson and members would be selected by the Centre on recommendations of the selection committee. Now, there would be no role of a selection committee in appointment of members. 
The government also proposes to simplify the process of serving notices to a food business operator, who is running unsafe restaurants or any other establishment. A long winding process has been shortened. 

Sep 29, 2020

Bengal sweet shop owners seek PM Modi’s intervention to roll back FSSAI directive

The latest FSSAI directive makes it mandatory for sweets shops to declare the ‘best before date’ of non-packaged or loose sweets.
Authorities of the sweet manufacturers’ association said that the directive could spell doom on small and medium sweet shops in urban areas and towns
Sweet shops owners in West Bengal, a state that is known for its traditional sweet treats, has sought the intervention of Prime Minister Narendra Modi and chief minister Mamata Banerjee to roll back the latest directive of the Food Safety and Standards Authority of India (FSSAI) that makes it mandatory for sweets shops to declare the ‘best before date’ of non-packaged or loose sweets.
The food safety regulator, in a letter dated 25 September to the commissioner of food safety of all states and Union Territories, said, “...In the public interest and to ensure food safety, it has been decided that in case of non-packaged/loose sweets, the container/tray holding sweets at the outlet for sale should display the ‘Best Before Date’ of the product mandatorily with effect from October 1, 2020.”
Authorities of the sweet manufacturers’ association said that this could spell doom on the small and medium sweet shops in urban areas and towns, which form the bulk of the Rs 2,000 crore sweets industry in Bengal.
“While a small-time shop manufactures around 20-30 varieties of sweets every day, for a big shop this can go up to 100 varieties. Imagine keeping a tab on each and every tray and noting down the time and mentioning the best before date on each tray. The industry is already facing a shortage of labour. Also, you need a literate person who can maintain the log. Not all labour in a sweetshop can do that. We would need to employ another person or two for this. This could spell doom,” said Asis Pal, joint secretary of the All West Bengal Sweet Manufacturers’ Association, who has been in the business for more than four decades and has two shops in a district.
Bengali sweets, most of which are primarily made of milk and chhena, are not just popular in the state but are also famous across India. According to the association, there are around 1.5 lakh sweets manufacturers and shops in Bengal.
“We are ready to abide by laws. But it has to have some practicality. This new directive may suit big brands and traders but would be disastrous for the small and medium traders,” said D Das, who owns a popular confectionary and is a member of the association.
The letter also said that the food business operators (FBOs) might also display the date of manufacturing, adding that “it is not mandatory”. The food regulator said that the decision was based on various complaints about the quality and adulteration of sweets, mostly during the festive season.
We have already written to the Prime Minister, the chief minister and Union MSME minister Nitin Gadkari seeking their intervention. We are also trying to meet the chief minister. The new directive would spell doom on us,” said Pal.

PIL challenging directions of FSSAI

Hyderabad: A two-judge panel of the Telangana High Court consisting of the Chief Justice Raghvendra Singh Chauhan and Justice B Vijaysen Reddy on Monday directed the petitioner Nalin Venkat Kishore Kumar to file his reply in a PIL filed challenging the directions issued by the Food Safety and Standards Authority of India (FSSAI). 
As reported earlier, the petitioner filed a PIL in lieu of directions of FSSAI for the use of ethephon in liquid form and in powder form in ethephon sachets for post-harvest fruit ripening. This the petitioner complained was ultra vires to the Food Safety Act. 
He sought directions to both FSSAI and the State government to take the help of police to prevent the sale distribution and use of imported or domestically manufactured ethephon sachets for fruit ripening purposes. 
He complained that the use of the sachets was not only illegal but also hazardous for the health of the general public. The Central government has filed a counter in the PIL. The panel will continue to hear the matter on 14 October granting time to the petitioner to respond.

Notice to 109 tea units for quality violations


 

Sep 26, 2020


 


 

Businesses to display 'best before date' of loose sweets from Oct 1: FSSAI

Next week onward when you walk into a sweet shop, you would immediately know which of the items are to be picked up for your family and friends – the trays in the showcase will carry the “Best-Before” date. 
The Food Safety and Standards Authority of India on Friday came up with an order making it mandatory for all sweet shop owners to display the Best Before Date depending on the local weather conditions. This will come into effect from October 1.
It has been decided that in case of non-packaged or loose sweets, the container (tray) holding sweets at the outlet for sale should display the “Best Before Date” of the product mandatorily, the FSSAI said in the order.
Almost all packaged food products now carry such a date informing the consumers if it’s alright to purchase the items.
Besides the Best Before the date, the sweet business owners can also display the date of manufacturing, but that would be voluntary and non-binding,
The order comes weeks before Dussehra and Diwali festivities when demand for the sweetmeat rises sharply.
While the date would have to be determined by keeping the nature of the product and local conditions in mind, according to a guidance note prepared by the FSSAI on traditional milk products the Bengali sweets and those made out of milk should be be consumed within two days whereas laddoo and khoya sweets can be consumed within four days of making. 
The sweets made of ghee and dry fruits have a shelf life of a week.The food regulator has also asked the manufacturers of edible oils not to blend any other vegetable oil with mustard oil to keep its purity intact.
“From Oct 1, no manufacturing of blended edible vegetable oil with mustard oil as an ingredient shall be allowed,” the FSSAI said in another order.
While earlier an admixture of two vegetable oils in which one component has to be a minimum of 20% by weight was allowed, the government decided to prohibit such blending in the case of mustard oil for domestic consumption in the public interest, the FSSAI said.

No sale of sweets without 'best before' label from Oct 1; manufacturing date not mandatory: FSSAI

The food business operators (FBOs) might also display the date of manufacturing, it said, adding that 'it is not mandatory however'.

NEW DELHI: Food regulator FSSAI has made it mandatory for food business operators to display 'best before date' of non-packaged sweets. The regulation will come into effect starting October 1 as part of efforts of FSSAI to ensure safety.
In a letter to the commissioner of food safety of all states and Union Territories, FSSAI said, "...In the public interest and to ensure food safety, it has been decided that in case of non-packaged/ loose sweets, the container/tray holding sweets at the outlet for sale should display the 'Best Before Date' of the product mandatorily with effect from October 1, 2020."
The food business operators (FBOs) might also display the date of manufacturing, it said, adding that 'it is not mandatory however'.
"The FBOs shall decide and display the 'Best Before Date' of sweets depending on the nature of the products and the local conditions," the Food Safety and Standards Authority of India (FSSAI) said in the letter dated September 25.
An indicative list of shelf life of various types of sweets is available on the FSSAI website.
All FBOs dealing in sweets must comply with these directions, the FSSAI said, adding that food safety commissioners should ensure compliance.
Complaints about the quality and adulteration of sweets are most common during festive season. Complaints are filed maximum on adulteration and poor quality of non-packed sweets. In view of this, the food regulator FSSAI took the decision.

Sep 25, 2020


 




Worried about safety and hygiene in hotels? Here’s how premium hotels step up focus on these seven safety protocols

The Coronavirus pandemic has transformed the way hotels and restaurants now serve their guests.
Social distancing and hand hygiene top the list of safety protocols for all premium hotels across the country. 

Worried about safety protocols being followed in hotels? Your next hotel stay does not have to be a nerve-wracking experience or one that drives up your tension and stress quotient! Indeed, the new normal requires guests and hotels to step up with new safety protocols. The Coronavirus pandemic has transformed the way hotels and restaurants now serve their guests. Safety is top priority and contactless hospitality services including contactless dining is here to stay. But is that enough to ensure a guest’s safety? Clearly that is just a tip of the iceberg. From installing sanitizer stations in key areas, mandating clutter-free kitchen spaces, using only disposable spoons for tasting to the finality of delivering food to your room in a safe and contactless manner, here’s a look at how India’s premium hotels are now wooing guests with new safety standards.
Hotels are rolling out different ways to enable contactless check ins for their guests. At Trident Hotels, a sanitised iPad with a stylus is used for in-room check-in experience. The iPad is then sanitised after every use.
Cleaning and Sanitization
Just as your kitchen at home is constantly cleaned and sanitized, all restaurants and hotels are stepping up with their kitchens too. Cleaning and sanitization is a key priority at all premium hotels and restaurants when it comes to high-touch surfaces such as elevator buttons, escalator handrails, restrooms.
Across all premium hotels, the frequency of cleaning as well as sanitization of high traffic guest areas and guest rooms are rigorously enforced, particularly rest rooms, gyms and spas.
Another notable safety measure is minimizing the number of times that their hotel team enters the guestrooms.
Temperature & Wellbeing Checks
Most premium hotels across the country conduct temperature checks of their staff and guests upon arrival.
Hand Hygiene & Social Distancing
Social distancing and hand hygiene top the list of safety protocols for all premium hotels across the country. The Hyatt hotels are placing reminders on hand washing techniques for their guests and providing sanitizing wipes and ensuring social distancing is recommended in the public areas including elevators. Meanwhile, the DoubleTree by Hilton Hotels are providing their guests with disinfecting stations that have wipes and hand sanitizers for their use.
Wearing Face Masks
All premium hotels clearly advocate that their guests and employees have to wear face masks when they are moving in the hotel’s indoor and outdoor areas.
Food Safety Protocols and Kitchen Spaces
Precautionary measures for food preparation are in place at most premium hotels, as are hygiene protocols.
As hotels and guests adjust to the new normal, kitchen spaces are being transformed for all practical purposes.
From freeing up extra areas to ensuring clutter-free floor areas to enhance mobility and social distancing, there are several aspects to revisit regarding kitchen spaces.
Working in cramped or small kitchens is no longer a safe option and the challenge is to ensure that the chefs and those who are engaged in preparing food are at a safe distance from those who are doing other tasks such as cleaning and sterilizing the plates, cutlery and so on.
At Trident Hotels, their website has detailed safety protocols for their kitchens and a strict adherence to safe distance norms is enforced through creating work zones within each section of the kitchen. This helps to prevent cross movement. Only disposable spoons are used for tasting food and chefs are encouraged to discard their caps in the designated bin after using it. All soiled chefs uniforms are deposited in the hotel’s Uniform room.
Contactless food delivery initiatives at premium hotels
At the DoubleTree by Hilton Hotels, biodegradable and disposable dishware and flatware are offered on request.
They also have a Grab & Go service, which pertains to pre-plated as well as individual portions in place of the conventional open breakfast and buffet service. For in-room dining, contactless deliveries are set to replace rolling cart food service delivery. Further, the Double Tree Hilton hotel website recommends to their guests to take complete advantage of their designated pick-up spots for contactless food delivery.
At the Hyatt Hotels, a ‘Knock and Go’ Room service ensures that all guests can find their room service orders are delivered at their door. A knock on the guest room and voila, the food order is delivered and notably, it is contactless.
Across the country, several new initiatives are being rolled out to ensure that guests at hotels are taken care of in sync with the best safety protocols.
The road ahead isn’t easy as hotels and restaurants are struggling with multiple challenges including winning customers back to their properties.
As people begin to adjust to the new normal, there is hope on the horizon as new rules of hospitality are being rewritten.

Other edible oil not to be blended with mustard oil as FSSAI cracks down on adulteration

The companies are currently allowed to mix 20 per cent other edible oil in mustard oil. However, after the new regulation comes into force from October 1, companies will be allowed to produce only pure mustard oil.
The Food Safety and Standards Authority of India (FSSAI) has taken a step towards ensuring purity of the mustard oil by clamping down on the blending of other edible oils with mustard oil.
This decision comes amid the hike in prices of mustard oil, giving rise to speculations that other edible oil could be blended with mustard oil. The government has given direction to the FSSAI to look into the matter. The companies are currently allowed to mix 20 per cent other edible oil in mustard oil. However, after the new regulation comes into force from October 1, companies will be allowed to produce only pure mustard oil.
The FSSAI had in August collected 4,500 samples of edible oils from across the country for quality testing. The move was aimed at curbing sale of adulterated cooking oil in the market. As many as 50 samples were collected from Delhi, Mumbai, Bengaluru, Chennai and Kolkata -- and six-eight samples each from cities and districts, other than the metros.
The regulator said it has decided to intensify crackdown on the sale of adulterated edible oil with a pan-India surveillance of edible oil, both for the branded and unbranded oil samples. The samples were drawn from hypermarkets/ supermarkets as well as retail and grocery stores. It also includes national and local brands.

Sep 17, 2020

Canteen owner fined Rs 1 lakh for storing substandard food

Jaisalmer: A court in Barmer imposed a penalty of Rs 1 lakh on a person who owns a canteen at MPT Nagana for storing sub-standard food. The complaint was registered in 2018. 
A food safety officer had found substandard curd at the canteen during an inspection on July 10, 2018. Later, on the complaint registered by the official, the court heard both sides. Additional district magistrate O P Vishnoi imposed a penalty of Rs 1 lakh on the canteen owner and ordered him to deposit the money in the state treasury.
The food safety officer submitted complaint under Section 151 of Food Safety and Standards Act 2006 against canteen owner Mathiraj, a resident of Tamil Nadu, Kuntal pal, a resident Badeyapur and Harshvardhan Purkarna, a resident of Rajajipuram.

Sep 9, 2020

Tea Board of India bans extra colour or additives

Fear of affecting the brand image of the Indian brew and causing health hazards brings about a welcome change

The Tea Board of India has directed tea producers and merchandisers to not add extra colour to any form of tea made in India and sold in domestic or international markets.
Tea Board secretary Rishikesh Rai said in the September 3 directive that according to the Food Safety & Standards Authority of India (FSSAI) regulations of 2011, tea should be free from any extraneous matter, added colours and harmful substances.
The Tea Marketing Control Order (TMCO) of 2003 also states that the tea should conform to FSSAI specifications.
“The Tea Board has come across instances in recent past where artificial colours are mixed with tea, instant tea and iced tea. As Indian teas from different places of the country have their own distinct quality and aroma, these have strong demand in international markets. Any addition of colour can affect the brand image of Indian teas and cause health hazards for tea drinkers,” said a source in the Tea Board.
That is why tea producers, packers and sellers have been asked to not mix artificial/ synthetic colour in tea, the source added.
In the directive, the board has also said any violation of guidelines could lead to suspension or cancellation of licenses issued to those who sell the brew in domestic and international markets.
Tea industry stakeholders have welcomed the initiative.
This is necessary to ensure that anyone drinking Indian teas, whether orthodox teas of Darjeeling and Assam or the CTC teas of Terai and the Dooars, enjoys natural flavours. Authentic brews will eventually help the industry to grow and improve its overseas markets,” said Bijoygopal Chakraborty, president, Confederation of Indian Small Tea Growers’ Association (Cista).
In recent times, this is the second such missive from the Tea Board aimed to protect the quality and uniqueness of Indian teas. Earlier, the Board had come up with specific announcements to prevent illegal selling of imported teas in the country and stop the re-export of such teas as Indian teas.

FSSAI bans sales, ads of junk foods in school canteens, within 50 metres of campus

The Food Safety and Standards (Safe Food and healthy diets for School Children) Regulations, 2020 in this regard has been notified now after consideration of stakeholders' comments, FSSAI said in a statement.
Sales and advertisements of junk foods in school canteens and within 50 metres around school campuses has been banned in order to promote safe and wholesome food for children, regulator FSSAI said on September 8.
The Food Safety and Standards (Safe Food and healthy diets for School Children) Regulations, 2020 in this regard has been notified now after consideration of stakeholders' comments, FSSAI said in a statement.
"Sufficient transition time will be given to all stakeholders before enforcing these regulations," the Food Safety and Standards Authority of India (FSSAI) said.
Meanwhile, FSSAI would direct State Food Authorities/Department of School Education to frame safe and balanced diets for children in school in accordance with the general guidance given in these regulations, it added.
As per the regulations, "Foods which are referred to as food products high in saturated fat or trans-fat or added sugar or sodium (HFSS) cannot be sold to school children in school canteens/mess premises/hostel kitchens or in an area within fifty meters from the school gate in any direction."
Also, food business operators (FBOs) manufacturing HFSS foods are "barred from advertising and marketing of such foods to children in school premises including through logos, brand names, posters, textbook covers etc. or in an area within fifty meters from the school gate in any direction."
The school authority should ensure that a board containing warning "Do not sell (including free sale or market or advertise) the food products high in saturated fat or trans-fat or added sugar or sodium within school premises or campus" in English or one Indian language, as applicable, is displayed prominently at the entrance gate or gates of the school.
Besides, a license will have to be obtained for selling or catering school meals by the school authority itself or FBOs contracted by the school authority. FBOs contracted by the state government for operation of Mid-day Meal Scheme will also have to get the license.
They have to comply with the requirements of sanitary and hygienic practices to the food service establishments as specified under schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, the FSSAI added.
FSSAI said schools should adopt a comprehensive program for promoting 'safe food and balanced diets' amongst school children, and to convert school campuses into 'Eat Right Campus' focusing on provision of safe and healthy food, local and seasonal food and developing practices amongst kids on food waste as per the specified benchmarks.
To promote consumption of a safe and balanced diet in the school as per the guidelines issued by the National Institute of Nutrition (NIN), the school authority should engage nutritionists, dietitians to assist in the preparation of menu for the children, periodically.
There should be regular inspection of premises to ensure that safe, balanced and hygienic food is served to students and a 'Health and Wellness Ambassador' or 'Health and Wellness Team' may be appointed as the nodal persons to monitor the availability of safe, balanced and hygienic food, it said.
The local public authorities, in addition to state food authority, should ensure compliance of these regulations. The regulation also provides for creation of a sub-committee by the State Level Advisory Committee for monitoring implementation of these regulations and to ensure availability of safe and wholesome food to school children."It is important that right eating habits should be ingrained in children right from early childhood. The importance of a healthy and balanced diet leads to development of cognitive ability in children and helps them learn better and grow healthy," FSSAI said. At the heart of these regulations is a fundamental idea to make it clear what is healthy for children and what is not, it added.

Sep 4, 2020

3.7 pc of over 1.06 lakh food samples analysed in 2018-19 found unsafe: FSSAI

There has been a 67 per cent increase in the number of cases where penalties were imposed to 12,727. A total amount of Rs 32.58 crore has been realised during 2018-19, up 23 per cent from previous year. There have been 701 convictions in criminal cases.
New Delhi: Food regulator FSSAI on Monday said that over 1.06 lakh food samples were analysed last fiscal, of which 3.7 per cent were found to be unsafeand 15.8 per cent sub-standard. 
The Food Safety and Standards Authority of India (FSSAI) reported 36 per cent rise in civil cases to 2,813 and 86 per cent increase in criminal cases to 18,550, it said in a statement. 
There has been a 67 per cent increase in the number of cases where penalties were imposed to 12,727. A total amount of Rs 32.58 crore has been realised during 2018-19, up 23 per cent from previous year. There have been 701 convictions in criminal cases. 
Register Now FSSAI released the data on enforcement efforts by states/UTs in the country. The released data includes samples analysed, non-conforming samples, cases launched, convictions and penalties by states/UTs during the year 2018-19 
"During the year 2018-19, a total of 1,06,459 samples were analysed. While 3.7 pc of these samples were found to be unsafe, 15.8 pc were found to be sub-standard and 9 pc samples had labelling defects," FSSAI said in a statement. 
There has been a 7 per cent increase in the number of samples analysed during 2018-19 as compared to 2017-18 and "25 per cent more samples were found non-conforming compared to the previous year", the regulator said, adding that this indicates there has been better targeting of enforcement efforts by states/UTs. 
"More rigorous enforcement by states is essential to build public trust in food," FSSAI CEO Pawan Agarwal said. 
He admitted that public trust has been eroded in recent times due to fake news, creating widespread perception of large-scale adulteration in the country. 
FSSAI is working with states and UTs, particularly with weaker ones in this regard, he added. 
"For this, FSSAI is increasing the capacity of state food laboratories and enabling use of private food labs for testing food samples. Enforcement efforts have to be better targeted and preceded by surveillance efforts to identify hotspots and problem areas," Agarwal said.
Uttar Pradesh, Gujarat, Kerala, Madhya Pradesh, Punjab, Tamil Nadu, Bihar, Jammu & Kashmir, Delhi and Chandigarh performed well, while states that have performed poorly include Chhattisgarh, Himachal Pradesh, Karnataka, Assam, Jharkhand, Odisha, Rajasthan, West Bengal, Telengana, and Uttarakhand. 
Many of the poorly performing states have not been able to put in place full-time officers for food safety and do not have proper food testing laboratories despite the food safety law coming into force over a decade ago, FSSAI said.

THSC Launches ‘Food Safety & Sanitization Module’

Tourism & Hospitality Skill Council (THSC) has announced the launch of “Food Safety and Sanitization” program that equips hoteliers and restauranteurs adapt to the new norms of food handling in the current times.
Through this program comprising of six extensive modules and assessments, food handlers can gain an adept knowledge on heightened measures of food and safety hygiene required at hotels and restaurants. A module wise assessment results in a certification, issued by Tourism & Hospitality Skill Council.
“The launch of this app is one of many significant steps in the direction of combating the situation & restrictions owing to the pandemic & creating a better awareness and preparedness to overcome health & safety concerns across our sector. The need of the hour is to inculcate and restore the trust, comfort, and confidence of our guest to continue to use our facilities, and the best possible way to do this is through skilling our people right. We at THSC would like to thank our Knowledge Partners Conrad Bangalore and BCIC who have put in their heart and soul to create such a wonderful & empowering program keeping in line with our vision and mission,” Rajan Bahadur, CEO, THSC, said.
Setting a new benchmark for the industry, Conrad Bengaluru, Exclusive Knowledge Partner to Skill India for this program, has paved the path with an Online Certificate Program in Food Safety & Sanitization on the guidelines of FSSAI for businesses during Covid-19 pandemic.
“I am humbled to be a part of this initiative and to be able to contribute to the growth and wellbeing of the industry. With two decades of experience as a hospitality professional, I have had firsthand exposure to the criticality of appropriate food handling and the nuances that it brings along with it,” Srijan Vadhera, GM, Conrad Bengaluru and Chairman – Tourism, Hospitality & Facility Expert Committee (Karnataka), Bangalore Chamber of Industry & Commerce (BCIC), said. And added that more than ever before, we need to understand the responsibility we carry when we serve millions of guests at our restaurants and hotels.
Speaking on the occasion, TR Parasuraman, Whole Time Director of Toyota Industries Engines and President, Bangalore Chamber of Industry & Commerce said that this is the first time that THSC and BCIC have brought synergies of working together.
“Intended for upskilling the knowledge of food handlers, this is a unique program that offers a certified course, absolutely free of cost amidst a pandemic,” Parasuraman added.
Offering a range of employment linked learning of vocational skills, the 6-hour online course will be offered over Android App powered by Learnet Skills Limited.
THSC is an Industry Body under the aegis of Ministry of Skill Development & Entrepreneurship (MSDE) and National Skill Development Corporation (NSDC).

Sep 3, 2020

9 Important Facts about Trans Fats or Trans Fatty Acids (TFAs)

The Government will soon finalise a proposed regulation limit of Trans Fatty Acids (TFAs) or trans fats in food products because their higher consumption may put people at a fatal risk of COVID-19. Let us have a look at some important facts related to Trans Fats or Trans Fatty Acids (TFAs).

Trans Fats

Trans fats or trans-fatty acids are a form of unsaturated fats. They come in both natural and artificial forms. 
According to the chief executive officer at the Food Safety and Standards Authority of India (FSSAI) Arun Singhal, "Higher content of Trans fats in food is a potential cause of heart ailments and stroke. In fact, comorbid medical conditions like the heart are a major risk factor for COVID-19. It has been seen that most of the patients who died due to COVID-19 in India had comorbid conditions. We have decided to expedite a proposed trans-fat limiting regulation as this is often needed of the hour during the pandemic."
Due to COVID-19, over 55000 persons in India have succumbed to and of which the majority of the people suffered from one or the other comorbid conditions like heartailments, stroke, diabetes, hypertension, kidney diseases, etc.
About a proposed draft
In September 2019, India's apex food regulator proposed a draft to limit trans fats in food products not more than 2% through an amendment in the Food Safety and Standards ((Prohibition and Restriction on Sales) Regulations.
According to the World Health Organization (WHO), trans-fatty acids that are produced industrially are contained in hardened vegetable fats like margarine and ghee, also in snack food, baked foods, and fried foods. These foods are used by manufacturers in large quantities due to the longer shelf life than other fats. 
Do you know that currently, India accounts for the largest number of deaths that are caused due to trans-fatty acids in the world annually? It is estimated that between 60,000 to 75,000 people die because of these trans fats. 
In 2018, India made a public commitment to get rid of TFA from its food systems by 2022. Therefore, in 2019, the country has created a draft regulation but no concrete legislative action has been taken. Let us have a look at some facts about Trans-fatty acids (TFAs) or trans fats.
9 Facts about Trans- Fatty Acids or Trans Fats
1. Trans fat is double trouble for the health of the heart. It increases bad cholesterol and lowers good cholesterol in the body. 
2. Trans fats are a type of dietary fat. Of all the fats it is the worst for health. In the diet, too much trans fat increases the risk of heart diseases and other health problems.
3. Artificial trans fats are created when hydrogen is added to unsaturated liquid vegetable oils to make them more solid. Food manufacturers use partially hydrogenated oils (PHOs) to improve the texture, shelf life, and flavour of food. Of this type of trans fat, PHOs are the main source in the United States, according to the FDA.
4. Artificial trans fats are found in fried foods, commercial baked goods, processed foods, etc. and naturally formed trans fats are found in small quantities in meat, milk, and milk products.
5. Cutting trans fats may extend life. According to the previous study published in the January 2016 issue of the Journal of Health Economics, in New York trans fat ban is also tied to an estimated 4.5% decrease in mortality rates from cardiovascular disease or 13 fewer such deaths per 100,000 people per year.
6. In 1902, PHOs were discovered by scientist Wilhelm Normann. For several years, it was thought that eating shortening or margarine made from PHOs was preferable to butter as they didn't contain saturated fat. Around the 1980s researchers started uncovering the health hazards that come from consuming PHOs. 
7. Trans fats nutritional information: According to the FDA, eat less trans fats as possible. Consuming trans fats can lead to severe health diseases. If in a food "0 grams of trans fats" is listed on the label but still contains less than 0.5 grams of trans fat per serving. If a food contains partially hydrogenated oils then it contains trans fats. Check the nutritional value of food.
8. According to the eight-year trial of almost 49,000 women that is Women’s Health Initiative (WHI) Dietary Modification Trial, found that a low-fat diet had no effect on breast cancer, heart disease, colorectal cancer, or weight. 
9. Alternative names of trans fats are partially hydrogenated oils (PHOs); Cholesterol - trans fats; Hyperlipidemia - trans fats; Atherosclerosis - trans fat; Hardening of the arteries - trans fat; Hypercholesterolemia - trans fat; Coronary artery disease - trans fat; Heart disease - trans fat; Peripheral artery disease - trans fat; PAD - trans fat; Stroke - trans fat; CAD - trans fat; Heart-healthy diet - trans fat.

DINAKARAN NEWS


 

DINAKARAN NEWS


 

Sep 2, 2020

Skill India launches food safety and sanitisation module for hoteliers and restaurateurs

The Narendra Modi-led campaign Skill India has launched a “Food Safety and Sanitisation” programme that will help the hoteliers and restaurateurs to adapt to the new norms of food handling in this ongoing pandemic situation.
Launched in 2015 by Prime Minister Modi, Skill India or the National Skills Development Mission of India aims to train over 40 crore people in the country in different skills by 2022.
The new food safety and sanitisation programme comprises six extensive modules and assessments.
Under this course, members from the hospitality and F&B industry can gain in-depth knowledge regarding measures of food and safety hygiene; education on the art and science of food; the cause, prevention and spread of Covid-19 and the importance of personal hygiene in food production.
A module wise assessment results in certification, issued by the Tourism and Hospitality Skill Council.
Rajan Bahadur, chief executive officer, Tourism and Hospitality Skill Council (THSC) said, “THSC, as an industry body under the aegis of Ministry of Skill Development and Entrepreneurship (MSDE) and National Skill Development Corporation (NSDC) is well-aligned to hand-hold and guide our workforce to embrace the new normal in these unprecedented times.
“The launch of this app is one of many significant steps in the direction of combating the situation and restrictions owing to the pandemic and creating better awareness and preparedness to overcome health and safety concerns across our sector.
“The need of the hour is to inculcate and restore the trust, comfort and confidence of our guest to continue to use our facilities, and the best possible way to do this is through skilling our people right.”
Steps to take the course:
  • Type “Linq Skills” in Google Play Store and download the app.
  • Register with your email id and ten-digit mobile number.
  • Take the course under the hospitality section.
  • Complete the course and online certificate will be generated.
Hilton’s Conrad Bengaluru is the ‘exclusive knowledge partner’ to Skill India for this project.
Srijan Vadhera, general manager, Conrad Bengaluru and chairman, Tourism, Hospitality and Facility Expert Committee (Karnataka), Bangalore Chamber of Industry and Commerce (BCIC), said, “More than ever before, we need to understand the responsibility we carry when we serve millions of guests at our restaurants and hotels.
“At Conrad Bengaluru, we have a dedicated hygiene manager who ensures compliance, as the impact of mishandling procured items can be immense.
“It is my submission to industry colleagues to ensure that their teams are aware and comply with heightened safety and sanitisation standards.”

Aug 31, 2020

How to Get Organic Food Certification and What are the Norms?

Organic Food: 
Organic foods are results of agrarian works concentrating on bio-assorted variety, soil well being, chemical free sources etc. with an ecologically and socially dependable methodology that have been created as per organic creation guidelines. 
Regulation of Organic Food: 
Food Safety and Standards Authority of India (FSSAI) regulates the overall process with regard to Organic food. FSSAI looks after the manufacturing, circulation, marketing etc. according to the regulation laid out under Section 22 of the Food Safety Standards Act, 2006. 
Systems of Certification: 
Currently, 2 systems of certification are present under the Food Safety and Standards Regulations, 2017 (Organic Food). One is the Participatory Guarantee System (PGS - India) and the other one is the National Programme for Organic Production (NPOP). PGS - India is established under Ministry of Agriculture and Farmer’s Welfare and NPOP is established under Ministry of Commerce and Industry. Interested parties can enter by using any one of the systems. 
Responsible for Certification: 
In case of NPOP, Accredited Certification Bodies and in the case of PGS - India, Local Groups are responsible for certifying the organic food. 
Some of the Accredited Certification Bodies, NPOP under APEDA include Uttarakhand State Organic Certification Agency (USOCA), APOF Organic Certification Agency (AOCA) and Rajasthan Organic Certification Agency (ROCA). 
“India Organic” is the certification mark for India. The certification implies that the organic food product is in accordance with the National Standards for Organic Products established in the year 2000. 
Starting a new Organic Food business: 
The new Food Business Operator (FBO) should obtain a certification under either NPOP or PGS - India system of certification. Registration or License under Food Safety and Standards Regulations (FSSR) is required for the new FBO to start with the business. 
India Organic Certification for exports can be obtained from the testing centers authorized by the Agricultural and Processed Food Products Export Development Authority (APEDA), falling under NPOP system of certification. 
Steps of attaining the Organic Certification from APEDA: 
- Book an organic certification agent 
- Fill in the agent’s application form 
- Agent will review the form and check if the product is in line with the regulations. 
- There will be a site inspection 
- Remaining paperwork will be completed and a label is provided. 
The cost of getting the label may vary between 20000 to 60000 rupees. Also the authenticity is checked within a time range of 2 to 3 years. Checking of land or soil takes a year or two as the checking will be done if the soil fulfills the basic requirements or not. The soil should be free of prohibited particulars such as synthetic fertilizers etc. for a couple of years. 
Who are exempted from NPOP and PGS - India certification: 
Direct marketing done by Small original producers or producer organisations to the end consumer and having an annual turnover of not more than ₹12 lakh are permitted to do business without the certifications. 
Labelling: 
Labelling should convey full and correct information about the organic status of the product. A certification or quality assurance mark should be there in the label. Also the Food Safety and Standard Authority of India’s (FSSAI) organic logo should be there. Apart from FSSAI’s logo, labelling should show any other quality assurance or certification of any other system under the regulations. 
The below particulars should be present in the label: 
  • Food Name
  • Ingredients List
  • Information about product nutrition
  • Food additives declaration
  • Vegetarian or non-vegetarian declaration
  • Manufacturer name and address
  • Quantity details
  • Tractability information such as Code Number or Batch Number
  • Manufacturing or packaging date details
  • In case of imported food, Origin country details
  • Expiry date information
  • Instructions for usage
Bottom Line: 
Food safety is a genuine general wellbeing concern for quite a while in our nation. Contamination and food outrages are consistently tormenting India for over a decade. This emergency over food safety issues should be directed and constrained by the government. This might be conceivable with an unmistakable and steady food regulatory strategy, and their implementation.