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கீரப்பாளையம், புவனகிரியில் உணவு பாதுகாப்பு அதிகாரி திடீர் சோதனை

25,October, 2014 Leave a comment

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புவனகிரி, அக்.25-

கீரப்பாளையம், புவனகிரியில் மாவட்ட உணவு பாதுகாப்பு அதிகாரி திடீர் ஆய்வு மேற்கொண்டார்.

காலாவதியான உணவு பொருட்கள்

கீரப்பாளையம், புவனகிரி பகுதியில் உள்ள கடைகளில் காலாவதியான உணவு பொருட்கள் விற்பனை செய்வதாக மாவட்ட உணவு பாதுகாப்பு அலுவலகத்துக்கு புகார்கள் சென்றன. அதன்பேரில் மாவட்ட உணவு பாதுகாப்பு அதிகாரி டாக்டர் ராஜா மற்றும் உணவு பாதுகாப்பு அலுவலர்கள் பத்மநாபன், அருண்மொழி, குணசேகரன் ஆகியோர் கீரப்பாளையம் கடை வீதியில் உள்ள கடைகளில் நேற்று காலை திடீர் சோதனை மேற்கொண்டனர். அப்போது தயாரிப்பு தேதி இல்லாத மற்றும் காலாவதி தேதி முடிந்தும் விற்பனைக்கு வைக்கப்பட்டிருந்த உணவு பொருட்களை பறிமுதல் செய்தனர். மேலும் காலாவதியான உணவு பொருட்களை விற்பனை செய்தால் கடும் நடவடிக்கை எடுக்கப்படும் என்று கடை உரிமையாளர்களுக்கு உணவு பாதுகாப்பு அதிகாரி எச்சரிக்கை விடுத்தார்.

டாஸ்மாக் கடையில் ஆய்வு

பின்னர் புவனகிரி பஸ் நிலையம் அருகே உள்ள டாஸ்மாக் கடையை உணவு பாதுகாப்பு அலுவலர்கள் ஆய்வு செய்தனர். அப்போது மதுபானங்களில் கலப்படம் உள்ளதா? அரசு நிர்ணயித்த விலைக்கு விற்கப்படுகிறதா? அல்லது கூடுதல் விலைக்கு விற்பனை செய்யப்படுகிறதா? என்று மதுபிரியர்களிடம் கேட்டறிந்தார். ஆனால் மதுபிரியர்கள் எதுவும் கூறவில்லை.

Categories: Cuddalore, DISTRICT-NEWS

டாஸ்மாக் கடையில் ஆய்வு

25,October, 2014 Leave a comment

புவனகிரி:புவனகிரி, கீரப்பாளையம் பகுதியில் மாவட்ட உணவு பாதுகாப்பு அதிகாரி ஆய்வு மேற்கொண்டார்.புவனகிரி பஸ் நிலையத்திற்குள் இயங்கும் டாஸ்மாக் கடையில் போலி மது பாட்டில்கள் விற்கப்படுகிறதா என நேற்று மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா ஆய்வு மேற்கொண்டார். அதில், வெளிநாட்டு மது வகை என பாட்டில்களில் போலி லேபிள் ஒட்டப்பட்டுள்ளதா என சோதனை செய்தார்.தொடர்ந்து புவனகிரி, கீரப்பாளையம் கடைத்தெரு பகுதியில் பெட்டிக் கடைகள், கூல்டிரிங்ஸ், டீ கடை மற்றும் சிற்றுண்டி கடைகளில் கலப்படம் செய்யப்பட்ட மற்றும் காலாவதியான பொருள்கள் விற்பனை செய்யப்படுகிறதா எனவும் ஆய்வு செய்தார்.ஆய்வின் போது காலாவதியான பொருட்களை பறிமுதல் செய்தும், அதனை விற்பனை செய்பவர்கள் மீது எச்சரிக்கையும் விடுத்தார். சிதம்பரம் வட்ட உணவு பாதுகாப்பு அதிகாரி பத்மநாபன், கீரைப்பாளையம் அருள்மொழி, புவனகிரி குணசேகரன் உடனிருந்தனர்.

Categories: Cuddalore, DISTRICT-NEWS

Tobacco traders fined

24,October, 2014 Leave a comment
 

Imphal, October 22 2014: In a significant verdict against the selling of contraband articles injurious to health, the Adjudicating Officer (Food safety)/ADM, Imphal West Dr.Nivedita Lairelakpam awarded a penalty of fine amounting to Rs.1,05,000 (rupees one lakh five thousand) to seven persons from whom contraband chewable tobacco products were seized by a team of Imphal city police and Food Safety Officer Imphal west.
The seven persons, who have been accused of violating the provisions of section 58 of Food Safety and Standards Act. 2006, are Md. Sameer, son of Md. Yaima of Lilong makha Leikai; Aslam Khan son of Amu Khan of Kshetrigao Awang Leikai; Jaku Rai son of Ramghorosh Rai of Masjid Paona bazaar; Krishna Kumar son of Kedar Shah of Dewlaland; Ramesh Kumar@ Rakesh Kumar son of Netlal Prasad from Kakhulong Basti; Geet Sharma @ Sarma Nand Gupta son of Hansian Goh of Mantriprukhri, and Santosh Gupta son of Sheyaram Sha from Masjid Road paona Bazar.
In another ruling of the same nature, six persons namely Bindeshwar Prashad son of Jaganath Prasad of Masjid Road Imphal; Mukesh Kumar Shah son of (L) Jokhilal Saha of Paona bazaar; Suraj Kumar son of (L) Dindayal Prasad from Masjid Road; Rahul Kumar son of Jugal Shah of Kakhulong Basti; Prem kumar son of Srikant Sharma of Thangal bazaar and Prakash Gupta son of Om Prakash gupta from masjid Road Paona Bazar were also imposed a penalty amounting to Rs.30,000/- under the same act.
The court order issued today also instructed three other accused persons who failed to turn up for trial to deposit a fine of Rs.15,000 within seven days.
All the accused were instructed to deposit their penalty amounts to the relevant accounts of the Health department within seven days of the ruling.
It may be mentioned that there is complete ban on the manufacture, storage, transportation distribution, display, sale and purchase of Gutkha, Khaini, Zarda, Pan Mashala and other chewable smokerless tobacco products.

Categories: NEWS

Information under section 4(1)(b) of the Right to Information Act 2005". (Dated:22-10-2014).

24,October, 2014 Leave a comment
Categories: NEWS

தீபாவளி விற்பனைக்காக செய்த தரமற்ற இனிப்பு, பலகாரங்கள் பறிமுதல்

23,October, 2014 Leave a comment

கடலூர், : கடலூர் மாவட்டத்தில், சுகாதாரமற்ற முறையில் தயார் செய்யப்பட்ட இனிப்பு பலாகாரங்களை உணவு பாதுகாப்பு துறையினர் பறிமுதல் செய்தனர்.
தீபாவளி பண்டிகை முன்னிட்டு முக்கிய அம்சமாக அமைந்துள்ள இனிப்பு மற்றும் பிற பலகார வகைகள் தயாரிப்பு பணிகள் தீவிரமாக நடைபெற்று வருகிறது. விற்பனை செய்யப்படும் பலகாரங்கள், இனிப்பு வகைகள் தரமானதாக இல்லையென தொடர் புகார் வந்தது. அதன்பேரில் மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா தலைமையில் மாவட்டம் முழுவதும் சோதனை மேற்கொள்ளப்பட்டு வருகிறது. இதில் இனிப்பு வகைகள் தயாரிப்புகளில் பயன்படுத்தப்படும் எண்ணெய் மற்றும் பொருட்கள் பயன்பாடு, தடை செய்யப்பட்ட பொருட்கள் பயன்படுத்தப்படுகிறதா என்பது குறித்து ஆய்வு செய்யப்பட்டு வருகிறது. சுகாதாரமற்ற முறையில் தயார் செய்யப்படுவது கண்டுபிடிக்கப்பட்டு 125 கிலோ இனிப்பு மற்றும் பலகார வகைகள் பறிமுதல் செய்யப்பட்டுள்ளது. கடலூர் பகுதியில் திருமண மண்டபங்கள் உள்ளிட்ட இடங்களில் சோதனை மேற்கொள்ளப்பட்டது. இதில் சொரக்கல்பட்டு சாலையில் உள்ள தனியார் மண்டபத்தில் தயாரிக்கப்பட்ட இனிப்புகள் ஆய்வகத்தில் சோதனை செய்ய எடுத்து செல்லப்பட்டது.

Categories: Cuddalore, DISTRICT-NEWS

Stand Against Food Adulteration

23,October, 2014 Leave a comment

 

 

Read more…

Categories: NEWS

Guidelines for Milk and Milk Products to ensure FSMS compliance needs

23,October, 2014 Leave a comment
 


Milk Processing Unit
Under the Food Safety and Standards Act (2006), you cannot deal in Milk and Milk products without a License. A Central License is required if your dairy units, including milk chilling units are equipped to handle or process more than 50,000 litres of liquid milk/day or 2500 MT of milk solid per annum. A State License is required if your dairy unit handles from 500 to 50,000 litres of milk per day or more than 2.5 MT to 2500 MT of Milk Solids per annum. To ensure that your licenses are renewed you have to keep in mind that the milk sources and procurement procedures are according to FSSAI regulations. As per the Food Safety and Standards Regulations, 2011, the following information will help you to understand and maintain the requirements in order to run your dairy/milk processing food business:
Location and Layout of the establishment
To ensure that food is produced safely, the dairy or milk processing plant should be located away from industries that emit harmful gases, obnoxious odour, chemical etc. The plant or manufacturing unit must have
a permanent roof made of iron or asbestos sheet/RCC
cemented, tiled or stone/ pakka flooring
properly whitewashed and painted walls. covered up to five feet with impervious material
curved junction between the walls and floor
adequate and protected lighting fixtures and ventilation,
Machinery must be installed in a way that it does not occupy more than 50% of the space so as to allow easy movement and continuous flow of production. This ratio also helps to keep the processing unit clean and hygienic. Adequate chimneys and exhaust fans need to be in place if required.
Your milk processing units must have a foolproof refuse and effluent disposal system so there is no accumulation. Also have an adequate drainage system in the milk production unit.
To prevent contamination opt for doors with automatic door closers so that flies and insects do not get to the milk and milk products. Proper cleaning & maintenance of window and door screens/meshes. Keep antiseptic/ disinfectant foot mats at door entrances also help to keep contaminants out of the production area. Workers toilet facilities should be outside the processing units.
Equipment and Fixtures
It goes without saying that equipment must be kept clean, washed, dried so that it is free from moulds and fungi. Keep adequate cleaning and disinfecting facilities for all equipment and instruments. Select containers and equipment that do not cause metallic contamination, therefore stainless steel /galvanised iron/ non corrosive materials are advisable. Only use impervious material and close joints for surfaces where food preparations are made. Have a cleaning in place (CIP) system in your processing units.
Personal Hygiene
Workers can maintain better personal hygiene when there are adequate toilets, hand wash, foot mats, detergent, bactericidal soap, hand drying facility and nail cutter available to them. Aprons and headgear will safeguard the milk from contaminants. Place local language personal hygiene posters, with dos and don’ts in your production units. Make employees aware that smoking and spitting will not be tolerated in the milk and milk product processing units.
A six monthly medical checkup will ensure that your employees are free from infectious, contagious and other diseases. Inoculations to safeguard against enteric diseases must be given to food handlers. Do not use employees who are suffering from a hand or face injury, skin infection or clinically recognizable infectious disease.
Water Supply
You must ensure that there is adequate supply of potable water and facilities to store water in a clean and safe manner. Have the water examined for chemical and bacterial contaminants by a NABL accredited laboratory. Make sure that potable and non-potable water pipes are easily identifiable by marking them appropriately.
Conveyance and Transportation
Transportation is an important aspect in milk and milk product conveyance. A clean vehicle adds value and provides contaminant free products. Ensure it is clean especially if the vehicle is also used to carry non-food items also. It should also have a temperature control system. It is a good idea to have a dedicated vehicle for carrying milk. You must use the stipulated format to maintain details of vehicle transporting milk and milk products.
Food Operations and Controls
You must facilitate hygienic handling of raw materials, non-packed or non-wrapped dairy products so they are protected from contaminants during loading and unloading, transportation and storage. Provide bulk milk cooling facility. Facilitate cleaning and disinfecting tank that is used for transporting dairy product and raw milk.
To prevent contamination you must keep in mind that raw milk is
stored or handled in a clean area
cooled at temperature of 5°C or lower
temperature is maintained till further processing
To ensure that you are meeting all regulations make appropriate arrangements for
storage of food and food ingredients to keep them properly segregated, labeled and follow stock rotation system
a raised platform with sides and top sufficiently protected to prevent contamination while unloading the raw milk
the raw milk receiving section to be away from the milk processing area
stacking milk products on pallets that are made from non-absorbent material and stack products one foot away from wall.
proper maintenance of time – temperature control during storage as per product requirements
recording and maintaining specific process controls and temperature
a separate cold storage facility for milk and milk products (e.g. packed milk, butter, ice – cream, cream, ghee, dahi, paneer, milk powder, cheese or any other product)
a separate area for packaging of various milk products under satisfactory hygienic conditions
valid weight and measure certificates for weighing scales and weights from a designated authority
You must make sure that the source, standards of raw material, food additives, ingredients and packaging material wherever applicable all conform to regulations as stated in the Act. Do not use mild steel metal and plastic material for cans/ containers used for storage and transportation of milk and milk products
Inspection / Documentation and Records
If you want to ensure that all is in order you must have adequate documented system SOPs in place for core processes like procurement, storage, processing, packing, etc. According to regulations you must maintain daily records for production, raw material utilization and daily sales. Make sure you conduct a periodic audit of the whole system according to the Standard Operating Procedure regarding Good Manufacturing Practices/Good Hygienic Practices (GMP/ GHP) system. Also maintain records of food processing/ preparation, food quality, laboratory test results, pest control etc. for a period of 1 year or the shelf – life of the product; whichever is more.
Maintain records of sale and purchase of the food product that are sold to registered/ licensed vendors and raw material purchased from registered/ licensed suppliers. Have a documented recall plan so it can be is implemented effectively if required.
Food Testing Facility
Raw milk testing facility and parameters must be available at raw milk reception if in-house laboratory is available for testing of milk and milk products. The test report from your own or NABL accredited/ FSSAI notified lab regarding microbiological contaminants in food items must be available at all times.
Cleaning and Maintenance
Document a cleaning and sanitation programme. Implement it and maintain the record properly. Make sure food preparation areas are cleaned at regular intervals, with water, and detergent and with the use of a disinfectant. The milk receiving area must be equipped with brush/rotary / through can washer. Have an approved waste water disposal system that is hygienically operated.
Product Information and consumer Awareness
You must ensure that all packaged food products carry a label and requisite information as per Regulations.
Training
You must make arrangements so that food production personnel and production floor managers, supervisors, food handlers can undergo appropriate food hygiene training. Maintain a record of the training programme. From time to time review and schedule training programmes so that handlers meet the hygiene compliance.

Categories: NEWS

More biz for Indian wines as FSSAI label requirements hit importers

23,October, 2014 Leave a comment
 

SUMMARY
This festive season augurs well for Indian wines, with 20% increase reported in sales by most winemakers.

This festive season augurs well for Indian wines, with 20% increase reported in sales by most winemakers.
The Food Safety and Standards Authority of India (FSSAI) has made it mandatory for imported foods and alcoholic beverages to list ingredients on the label in Devanagari or English.
The new requirements, however, are not feasible for many international wine producers, for whom India is a small market. Naturally, this means more business for Indian wineries.
Shivajirao Aher, president, All India Wine Producers Association, says the labelling requirements have hit importers hard and led to a gap in the market, some of which is being filled by domestic winemakers. Several importers supply wines to hotel chains and would not like to lose an important customer, so they are aiming to fill this gap from other sources.
"This is difficult for Indian winemakers who may not pay the same kind of attention to us as importers who have had a longer relation with the hotel industry," he said.
For instance, Aher’s winery Renaissance Wines that normally sells 2,000-3,000 cases, has received orders for 10,000 cases, something unheard of in the past.
According to Jagdish Holkar, chairman, India Grape Processing Board, there has been a 20% rise in sales this season because of increase in demand. For the first time in many years, this year the industry may not have spillover stock .
Holkar had earlier told FE that there could be a 20% gap in production owing to the damage cause by hailstorms earlier this year and unseasonal rains. Around 15 million litres of wine is expected to be produced this season.
Pramod Krishna , director general, Confederation of Indian Alcoholic Beverage Companies (CIABC), says popular brands are not available on shelves anymore and the festive season has been definitely hit by the absence of big names in the market.
CIABC is the apex body of wine and spirits industry and boasts of membership of the likes of Diageo, Bacardi and Moet Hennessey among others.
According to Krishna, around R76,000 crore is given by the wine and spirits industry in the country annually in the form of taxes. India imports around 500,000 cases of wine annually.
A recent article in the international wine press expressed confidence in the Indian consumer and Bordeaux-based American négociant, Jeffrey Davies, who runs Signature Selections, is actively looking to expand in India.
"We’re sifting through the current wine and spirit importers and distributors to figure out who will be the best fit for our range of wines," Davies said in the article ‘Fine Wine Trade Eyes Up India’ in The Drinks Business.
He believes that as Indian consumers learn more about wine, starting with drinking our own wines, the Indian wine market will continue to grow.
"With the tremendous slowdown in China, and a certain slowdown in America, they’re looking to other markets within the BRICS. Russia’s having embargo troubles, so India and Brazil are becoming areas of interest," he said in the article.
While wines in the lower segment (R250 a bottle) continue to dominate sales to the tune of 60%, the rest comes from premium and reserve wines in India.
Wine producers feel there could be a rise in sales in this segment though many of them are not willing to say it outright. Most foreign wine is sold in India’s five-star hotels via a quota system.
How this will pan out remains to be seen.

Categories: NEWS

Food sample collections fail to prevent sale of adulterated products in Chhattisgarh

23,October, 2014 1 comment
 

RAIPUR: The various drives undertaken by the Chhattisgarh Food department to check adulteration are turning out to be mere formalities, as they fail to prevent the sale of suspected contaminated products, thanks to the lengthy procedures involved in testing of samples.
The food department, which goes on an overdrive to collect samples during the festive season, has no on the spot detection kits to check for adulteration and they have to wait for test reports, sometimes even for months, before initiating any action against the unscrupulous traders. The time lag between the collection of the samples and the receipt of its reports allows the traders to sell off their adulterated products to unsuspecting consumers, putting them at risk.
According to sources in the food department, the lengthy procedures involved in testing of samples are defeating the very purpose of stopping the sale of adulterated products. "Though the prescribed time limit for the preparation of the reports is 14 days, other formalities, like dispatch and receipt, and holidays that come in between eat up more time and reports are effectively not delivered before a month", said an official on condition of anonymity.
Incidentally, the rate of adulteration appears to be quite high in Chhattisgarh as over 50% of the 70 samples collected across the state last year during Diwali tested positive for contamination. Though the department has launched proceedings against the traders whose samples failed tests, the sale of the adulterated products could not be prevented.
The department has collected 50 samples since October 15 this year but no reports have been received from the lab till date. With just a day left for Diwali, the adulterated products, if any, would have been already sold to consumers.
Incidentally, on the spot adulteration kits are available in the market and are being used by administration of several states, including Maharashtra and Gujarat. According to reports, these kits prove very effective as goods tested positive for adulteration are immediately seized and destroyed.
These instant detection kits are in fact very handy to check adulteration in any form in khoya and sweets. These kits save a lot of time and ensure stricter compliance.

When contacted State Controller Food and Drug, Ravi Prakash Gupta, admitted that absence of these instant kids was indeed an impediment in stricter compliance of food safety norms. He however, assured that by next year the department would equip itself with these kits.

Categories: NEWS
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