Archive

Archive for 12,February, 2015

பொள்ளாச்சியில் 275 கிலோ புகையிலை பறிமுதல்

12,February, 2015 Comments off

பொள்ளாச்சி: பொள்ளாச்சி குட்ஷெட் ரோட்டில் உள்ள தனியார் குடோன் ஒன்றில் புகையிலை பொருட்கள் பதுக்கி வைக்கப்பட்டிருப்பதாக வந்த தகவலையடுத்து, அங்கு ஆய்வு செய்த மாவட்ட எஸ்.பி., மற்றும் உணவு பாதுகாப்புத்துறையினர், மறைத்து வைக்கப்பட்டிருந்த 275 கிலோ புகையிலையை பறிமுதல் செய்தனர்.

Categories: NEWS

Food safety officers to inspect commercial establishments

12,February, 2015 Comments off
 

The Food Safety Wing of the Tamil Nadu Food Safety and Drug Administration Department has formed six teams to inspect water storage in commercial establishments as part of the dengue prevention measures. The teams would cover almost all rural areas of the district besides the Corporation areas.

Unsafe or open storage of fresh water is a health hazard as it provides breeding space for the Aedes aegypti mosquitoes that transmit the dengue-causing flavivirus.

Designated Officer R. Kathiravan told The Hindu here on Wednesday that the teams have inspected 300 restaurants, 450 bakeries and 40 food manufacturing units in the district in the past ten days.

Commercial establishments are required to store drinking water in a safe manner.

The water tanks must not be kept open and must be closed either with a lid or clean cloth.

The district administration was reviewing the dengue prevention measures on a daily basis now with the Collector Archana Patnaik chairing a meeting of all the departments involved in this effort.

Further, the tanks or vessels must be dried in sunlight and cleaned with bleeching powder at least once in every five days.

They would also remove discarded vessels and tyres, in which rain water can accumulate, he said.

If the teams come across shops with mosquito infestation, they would pass on the information to Health Department or the Corporation for fogging.

The Designated Officer said that they had sensitised hotel owners on the need for safe storage of drinking water. Pamphlets were also being issued.

Categories: NEWS

Hoegaarden back in India after adhering to regulator’s norms

12,February, 2015 Comments off
 

As per new norms, companies must list on the label all ingredients used in the product in form of imprints and not stickers

Liquor companies are swiftly adhering to newer labelling norms, even as they continue to engage with the FSSAI for more simplified labelling regulations.

New Delhi: Months after many imported beers, includingHoegaarden, disappeared from shops because of stricter enforcement of labelling rules, the Belgian beer is back in the market after the company’s local partner complied with the Indian food regulator’s norms.

Gurgaon-based RJ Corp. (Ravi Jaipuria), the local partner ofAnheuser-Busch InBev NV, adhered to Food Safety and Standards Authority of India’s (FSSAI’s) norms that require importers to clearly state all ingredients of a beverage to be printed on the bottle label.

“We have adapted labels where it was needed,” said Chris White, president and group chief executive officer of Gurgaon-based RJ Corp. “Our company always complies with local laws.”

“We will be bringing in greater quantities in 2015 to satisfy demand,” added White.

AB InBev also sells brands such as Budweiser—locally bottled in India, apart from importing beers such as Leffe, Hoegaarden and Stella Artois into the country.

Trouble for food and beverage importers started in 2014 after FSSAI tightened labelling norms on products.

According to the new norms, companies must list on the label all the ingredients used in the product in the form of imprints and not stickers. As a result of the new guideline, many imported foods and beverage items, including beers such as Hoegaarden, Stella Artois,Corona and Victoria Bitter, were withdrawn from the market.

Business at local breweries and bars across top metros suffered as imported beers were unavailable.

“Stocks are back in the market in a sporadic manner,” said Rahul Singh, founder and chief executive of The Beer Café that runs close to 20 outlets in cities such as Delhi, Mumbai, Chandigarh, Mohali and Amritsar.

Demand for the Belgian beer, he adds, remained pent up, with consumers showing loyalty to the brand almost immediately, “we are seeing a very positive shelf take-off for the brand since it returned to the market.”

Lack of stock, for over six months, led local pubs and breweries to turn to locally brewed imported style beer in the country to supplement demand for such brands, that have found a niche in India’s domestic beer market dominated largely by United Breweries Ltd and SABMiller India.

More urban, high-income groups have taken to more expensive imported beers over the past few years. The retail price of 330ml Hoegaarden is `210.

“Popularity of these brands is unprecedented,” added Singh.

To be sure, the draught variant of the beer, however, still remains unavailable in the market.

Retailers also have no clarity on when brands such as Stella Artois will be made available.

The supply remains erratic, said Singh, adding that, even though the stock is back, it’s not easily available because of pent-up demand.

Liquor companies are swiftly adhering to newer labelling norms, even as they continue to engage with the FSSAI for more simplified labelling regulations.

“The goals of FSSAI are good ones, and we continue to work with the government as an industry body to make the process of compliance easier for members,” added White, also chairman of All India Brewers Association.

Categories: NEWS

Food recall – The current scenario in India

12,February, 2015 Comments off
 

Introduction

Food recall is an effort to limit liability for food business operators’ (FBO) negligence and avoid damage to publicity.

Recalls are costly because they often entail replacing the recalled product or paying for damage caused by use, although possibly less costly than consequential costs caused by damage to brand name and reduced trust in the manufacturer. Despite the undesirable nature of a recall event, it is in the best interest of the FBO to complete the recall quickly. Because the FBO is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion.

The increasing occurrence of food-borne illness due to consumption of unsafe food and frequent food recall incidences appearing in the media have emphasised the need for an organised and systematic approach to food recall. This will save the consumers from unsafe food leaving the premises of the company and immediate recall / withdrawal of implicated food from the food chain to save the company from disrepute and economic loss. Food manufacturers strive to prevent a recall, employ Food Safety Management Systems (ISO 22000), Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans. It is important to be ready for a recall well before a problem occurs.

The Codex Alimentarius Commission (CAC), a joint FAO and WHO commission, in 1969 stipulated that “Managers should ensure effective procedures in place to deal with any food safety hazard and to enable the complete and rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, other products which are produced under similar conditions, and which may present a similar hazard to public health, should be evaluated for safety and may need to be withdrawn. The need for public warnings should be considered. Recalled products should be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure their safety.

While food recall in India is a relatively new concept, the advent of Food Safety and Standards Act, 2006, brought to focus this vital aspect. Awareness is growing and FBOs are looking at it as a vital link in the supply chain. Indian companies are slowly realising that the product they release in the market may need to be recalled causing enormous damage to the reputation, brand name and loss of brand relevance and economic loss. This can be minimised if the company’s recall system is well planned, implemented and understood by those who are involved in core activities of sourcing, manufacturing and distribution functions.

International scenario

The Hazard Analysis and Critical Control Points (HACCP) brought out in 1997 by Codex Alimentarius Commission included food recall provision. It was widely implemented by food industries through certificate around the world. Also the International Organisation for Standardisation (ISO) brought out a more comprehensive international standard ISO 22000 on food safety in 2005 which provided requirements for product withdrawal / product recall (See Box 01).

Withdrawal / Recall Requirements

To enable and facilitate the complete and timely withdrawal of lots of end products which have been identified as unsafe by appointing personnel having the authority to initiate a withdrawal and personnel responsible for executing the withdrawal, and the organisation shall establish and maintain a documented procedure for product recall.

Withdrawn products shall be secured or held under supervision until they are destroyed, used for purposes other than originally intended, determined to be safe for the same (or other) intended use, or reprocessed in a manner to ensure they become safe.

The cause, extent and result of a withdrawal shall be recorded and reported to top management as input to the management review. The organisation shall verify and record the effectiveness of the withdrawal programme through the use of appropriate techniques (e.g. mock withdrawal or practice withdrawal).

Current status for food recall in India

The Food Safety and Standards Act, 2006

The Act under Section 28(4) emphasises the need for product recall. This states that if an FBO considers or has reasons to believe that a food which he / she has processed, manufactured or distributed is not in compliance with food safety norms he / she shall immediately initiate the procedures to withdraw the food in question from the market and consumers indicating reasons for its withdrawal and inform the competent authorities.

The Food Safety and Standard (Recall of Unsafe Food) Regulations

For effective implementation of the provision on food recall, the Food Safety and Standards Authority of India (FSSAI) is bringing a regulation on the subject. It has stipulated classification of recall, guidelines on recall and management of the recall process.

Classification of product recall

FSSAI is bringing out a regulation on recall of unsafe food. There are different classes of food recall (See Table 01) based on the impact on the health of the consumers. The draft regulations on food recall procedure have been issued to guide FBOs on how to carry out a food recall by facilitating the efficient, rapid identification and removal of unsafe food from the distribution chain and by informing consumers (where necessary) of the presence on the market of potentially hazardous food and ensuring that unsafe food are contained and destroyed or rendered safe.

TABLE 01 Classes of Food Recall

Classification
Definition
Examples

Class I
This type of recall involves a health hazard where a reasonable probability exists that eating the food would cause serious, adverse health consequences or death.
Meat contaminated with L. monocytogenes in a ready-to-eat food product; E. coli O157:H7 in raw beef; allergens such as peanuts or eggs (not listed on the label).

Class II
This type of recall indicates a potential health hazard where a remote probability of adverse health consequences from eating the food exists, or if the resulting condition is temporary or medically reversible.
Presence of FD&C Yellow #5 dye in candy; presence of dry milk, a Class II allergen, as an ingredient in sausage without mention of the dry milk on the label.

Class III
This type of recall involves situations in which eating the food will not or is not likely to cause adverse health consequences.
A package containing fewer or lower weight products than shown on the package label or improperly labelled processed meat in which added water is not listed on the label as required by federal regulations.

Guidelines for Food Recall

This also provides guidelines to FBOs on how to establish a written recall plan for carrying out food recall in order to ensure the hygiene, safety and quality of food and to protect the health of consumers and to establish a follow-up action or post-recall report in order to ensure the effectiveness of the recall and prevent a repetition. All food businesses engaged in the wholesale supply, manufacture or importation of foods must have an up-to-date recall plan (See Table 02) except food retailer, unless they are also engaged in the wholesale supply, manufacture or importation of food, food businesses within the food service sector such as restaurants and takeaways are exempted to have recall plan unless they are running multi-outlet food business chains having integrated manufacturing and distribution network. However, such food businesses in the food service sector may be part of another business ‘recall, i.e. they may need to remove recalled stock from the shelves and return it to the manufacturer, importer or wholesaler.

TABLE 02 Steps in the preparation of food recall plan

Sl.No.

Steps

Details of Activities

Recall management team

  • Assemble the recall management team
  • Identify the persons and assign the recall duties to them
  • Small and tiny business operator may contain just one to two people to have above responsibility

Notification

  • Notify the state food authority immediately
  • Inform the consumer of the recall at the earliest possible moment in the form of press release, letter or paid advertisement in the media

Identifying the food to be recalled

  • Identify any person whom they have supplied with the food
  • Identify business and individuals to which his production has been supplied

Product recovery

  • Store the recovered food separately and keep accurate records of the recovered food
  • Correct / reprocess the food if it is fit for human consumption otherwise destroy in front of the state food authority

Effective recall

  • Conduct effective check as a part of recall
  • Amount of the food returned as a percentage of the amount of food which left the manufacturer while taking into account the retail turnover of that food

6.

Followup action

  • Provide the state food authority with an interim report as soon as recall is completed
  • The circumstances, action taken, result of recall, method of disposal and preventive measures are to be reported

7

Recall termination

  • Retain complete documentation on the food recall for inspection request for termination
  • The state food authority will terminate a recall after completing all recall activities

4. Food recall – Recent case

The Food and Drug Administration (FDA) of Maharashtra ordered recall of candy ‘Mango Bite’ because the manufacturer used buffered lactic acid (adulterant) in the confectionery which is not permitted.

Frozen Tuna from India was recalled due to Salmonella Risk. The company in India that supplied the yellowfin tuna implicated in the multistate outbreak of Salmonella infections linked to sushi recalled frozen tuna strips because they, too, may be contaminated with Salmonella. The recalled tuna strips were shipped to four wholesalers in Georgia, Massachusetts, New Jersey and New York. In another similar incidence, infection of Salmonella had been reported from 24 states and the District of Columbia, according to the Centers for Disease Control and Prevention. The CDC says frozen yellowfin tuna, called Nakaochi Scrape, imported from India is the likely source of the outbreak. Many of those sickened reported eating sushi — in particular “spicy tuna sushi” — in the week before they became ill.

Sometime back there was tremendous controversy generated due to a Delhi-based research lab’s report that all MNC and Indian company made soft drinks had pesticides contents far more than internationally accepted standards. The basic cause was contaminated water in India with pesticides used indiscriminately. But that could not give excuse to producers to pass off contaminated drinks. Though the storm had settled down, but not without long-term effects on credibility of soft drinks as safe products, these being banned in most of educational institutes’ canteens and lakhs of bottles were smashed by enraged protestors in various parts of the country. It necessitated relocation of some of the water bottling plants.

Conclusion

5.1 Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer.

5.2 Food recall is an important link in ensuring food safety to the consumer backed by regulatory control on the food service operators. FSSAI has taken steps to bring out a regulation to have systematic approach to food recall which will go a long way in providing assurance to consumer.

References

1.CAC/RCP 1-1969 (Rev.4-2003), Recommended International Code of Practice- General Principles of Food Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application

2.ISO 22000:2005 Food Safety Management Systems- Requirements for any organisation in the food chain

3.The Food Safety and Standards Act, 2006, Ministry Health and Family Welfare, Government of India

(The writer is MD, Quality Care Services Pvt. Ltd, New Delhi, and food safety expert, UNIDO, Vienna. He can be contacted at qualitycare1995@gmail.com)

Categories: NEWS

Trade helpless; Adulterators sell Rs 25 oil at Rs 150, make huge profits

12,February, 2015 Comments off
A large number of small time mustard oil manufacturers in the country seem to be violating Food Safety and Standards Regulations,2011,that insist on selling edible oils only in packaged form sans any adulterants,by selling in loose a non-edible variety of oil that is adulterated with artificial essence and colour, as mustard oil.

The said oil is a popular cooking medium, in northern states like Uttar Pradesh and Madhya Pradesh, and hence the adulterated oil racket, though numbers are not available, seems to be eating into a large chunk of the organised edible oil business selling mustard oil in this region.

In Uttar Pradesh, artificial essence and the colour butter yellow are added to a non-edible variety of oil to make it look and smell like mustard oil. Vijay Bahadur Yadav, deputy commissioner, Food & Drugs Administration, Government of Uttar Pradesh, explains, “An unwavering greed for profits by the traders takes hold of common people. Our team raided the traders from Meerut and Kanpur who were passing off non-edible oil of different commodities, other than mustard, costing about Rs 25 a litre, as mustard oil, which costed around Rs 150 a litre, by adding artificial essence and butter yellow.”

He added, “Our team did a surprise raid in Kanpur on January 2 and 3 and in Meerut from January 5 to 8, 2015, and we have confiscated more than 25,000 litre of mustard and refined oil from traders with licences to produce mustard oil. The seized samples have been sent for a lab for analysing. Few samples of mustard oil seized from Kanpur were found to be substandard. Action will be taken against the traders concerned.”

Yadav is alarmed. “While carrying out the raid with my team, I was surprised, not by the illegal activity of the traders but by their brazenness. Most of the traders were just eyeing profits. They had no concern for people’s health. During the day of the raid, they openly sold the adulterated oil and aggressively opposed the sampling and quality checks exercise that we were carrying out.”

As for adulterants, Yadav informed, “During the five-day raid, our team found more than 28 quintals of broken rise, more than 30 quintals of rice husk and synthetic colurs, which were used for adulteration.”

Yadav elaborated further, “These traders do not fear the law. They just focus on how to hoodwink the authorities. Their modus operandi is thus: make the inferior variety oil and sell it under various ‘brand’ names. If one trader is investigated, the others continue with the same. And, for them, it takes no time to introduce a new ‘brand.’ Representatives of some big brands are also involved with these unorganised traders in this adulteration racket.”

As for Madhya Pradesh, a food safety officer, on the condition of anonymity, stated, “Even though many organisations are opposing sale of loose edible oil because it is adulterated, the Government of Madhya Pradesh is not restricting its sale with a concern for poor people. Hence, the sale of loose edible oil is exempted from any action for another year. The government is justifying its stand by saying poor people cannot afford packed oil.”

He rued, “Because of the one year extension, we are not able to take action against edible oil traders who are involved in adulteration.” Interestingly, the authorities concerned seem to be helpless though 2.4.2 of Food Safety and Standards (Packaging and Labelling) Regulations, 2011, clearly states, “Blended Edible Vegetable Oils shall not be sold in loose form.”

While authorities concerned are finding it difficult to take action against these smalltime traders due to various reasons, those representing the organised trade are concerned about the impact on their businesses. A representative from K S Oils in Madhya Pradesh, on the condition of anonymity, commented, “Due to some corrupt traders, who adulterate mustard oil, some big companies like K S Oils also come under the scanner of food safety authority.” As a deterrent, he recommended, “The traders who are involved in adulteration of edible oils should be given stringent punishment by the authority so that they don’t repeat the act.”

Meanwhile, reiterating the organised industry demand for ban on sale of loose edible oil, B V Mehta, executive director, the Solvent Extractors’ Association of India, stated, “Several times we have urged both Union government as well as state government to ensure that edible oil is retailed in a packaged form where the quality is ensured.” He added, “We are of the view that consumers must be educated about the advantages of packed edible oil.”

Categories: NEWS

நடராஜர் கோயில் பிரசாத கடையில் உணவு பாதுகாப்பு அதிகாரி சோதனை

12,February, 2015 Comments off

சிதம்பரம், பிப். 12:

சிதம்பரம் நடராஜர் கோயிலின் உள்ளே 21 படி அருகே தீட்சிதர்கள் பிரசாத கடை நடத்தி வருகின்றனர். இந்த கடையில் கடலூர் மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா மற்றும் அலுவலர்கள் நேற்று அதிரடி ஆய்வு செய்தனர்.

கடையில் வைக்கப்பட்டிருந்த பலகாரங்களை மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா, உணவு பாதுகாப்பு அலுவலர்கள் சிதம்பரம் பத்மநாபன், கீரப்பாளையம் அருண்மொழி ஆகியோர் ஆய்வு செய்தனர்.

பலகாரங்கள் எந்த எண்ணெயில் செய்யப்பட்டது, எப்போது தயாரிக்கப்பட்டது என அங்கிருந்த தீட்சிதர்களிடம் கேட்டறிந்தனர்.

சில பலகாரங்களில் எண்ணெய் அதிகமாக இருந்தது கண்டறியப்பட்டது. எண்ணெய் குறைவான அளவில் பயன்படுத்துமாறும், தரமான எண்ணெய் மற்றும் நெய்யில் மட்டும் பலகாரங்கள் செய்ய வேண்டும் என அறிவுறுத்தினர். மேலும் பிரசாத கடைக்கு மாவட்ட உணவு பாதுகாப்பு துறைக்கு விண்ணப்பம் செய்து லைசென்ஸ் எடுக்க வேண்டும் என தீட்சிதர்களின் செயலாளர் பாஸ்கர தீட்சிதரிடம் மாவட்ட உணவு பாதுகாப்பு அதிகாரி வலியுறுத்தினார்.

Categories: Cuddalore, DISTRICT-NEWS

உணவு பாதுகாப்பு அதிகாரி நடராஜர் கோவிலில் ஆய்வு

12,February, 2015 Comments off

சிதம்பரம்: சிதம்பரம் நடராஜர் கோவில் பிரசாத கடையை, உணவு பாதுகாப்பு அதிகாரி ஆய்வு செய்தார். சிதம்பரம் நடராஜர் கோவிலில், பொது தீட்சிதர்கள் மூலம் நடத்தப்படும் பிரசாத கடையில் விற்கப்படும் உணவு பொருட்கள் தரமானதாக இல்லை என, மாவட்ட உணவு பாதுகாப்பு அதிகாரிக்கு புகார் சென்றது. கடலூர் மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா மற்றும் உணவு ஆய்வாளர் குழுவினர், நடராஜர் கோவில் பிரசாத ஸ்டாலில் நேற்று ஆய்வு செய்தனர். ஆய்வின் போது, உணவுப் பொருள்கள் திறந்து வைக்கப்பட்டிருந்ததையும், முருக்கு தரமற்றதாக இருப்பதையும் சுட்டிக்காட்டினர். பொது தீட்சிதர் செயலர் பாஸ்கர தீட்சிதர், சுவாமிக்கு நெய்வேத்தியம் செய்தது, அப்படித்தான் இருக்கும் என்றார்.

உணவுப் பொருள்கள் ஈ, கொசுக்கள் மொய்க்காமல் இருக்க கண்ணாடி ஸ்டால் அமைக்க வேண்டும்.பொருள்கள் தரமானதாக இருக்க வேண்டும். ஸ்டாலில் பிளாஸ்டிக் பைகள் பயன்படுத்தக் கூடாது. பிரசாத ஸ்டால் வியாபார ரீதியாக இருப்பதால், உணவுப் பொருள் சட்டத்தின் கீழ் லைசன்ஸ் பெற வேண்டும் என எச்சரித்தனர்.

கோவில் மடப்பள்ளியை ஆய்வு செய்ய வேண்டும் என கூறியபோது, கோவில் நடை சாத்தப்பட்டதால் மடப்பள்ளியையும் மூடி விட்டோம். திறக்க கூடாது என தீட்சிதர்கள் கூறினர். நாளை (இன்று) பார்வையிடலாமா என அதிகாரிகள் கேட்டதற்கு, இரண்டு நாட்களுக்கு உற்சவம் இருக்கிறது. அதன் பிறகு வாருங்கள் பார்க்கலாம் என தெரிவித்தனர். அதிர்ச்சி அடைந்த உணவு பாதுகாப்பு அதிகாரிகள், அடுத்த முறை மடப்பள்ளியை ஆய்வு செய்யும்போது சுகாதாரமாக இல்லாவிட்டால் பூட்டி சீல் வைத்து விடுவோம் என எச்சரித்துச் சென்றனர்.

Categories: Cuddalore, DISTRICT-NEWS