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Archive for 9,February, 2019

FSSAI’s FoSTaC programme trains 1 lakh supervisors

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Food Safety Training and Certification (FoSTaC) Programme, a capacity building initiative of the Food Safety and Standards Authority of India (FSSAI) has crossed the 1 lakh mark of trained and certified supervisors. The programme aims to build capacities of trained food handlers across the value chain in micro, small, medium and large companies in the food sector.

In a statement, the food safety authority said that it has created a pan-India training network comprising of 169 training partners and over 1500 empanelled trainers. “Under the FoSTaC program, over 80,000 people have been trained in the organized sector and almost 18,000 people in un-organized sector including street food vendors and self-help groups till date,” the statement added.

FSSAI said that food safety is a shared responsibility and the FoSTaC programme promotes a culture of self-compliance in food businesses by making them more diligent toward food safety and hygiene in their premises through effective training of their own staff.

Pawan Agarwal, CEO , FSSAI said, “ This would definitely raise the bar for food safety and build a culture of self-compliance for food safety in food businesses in the country.” “The success of this initiative lies in the power of partnership between stakeholders across the value chain as policing through licensing & enforcement alone does not ensure food is safe for consumption,” the regulator added.

Categories: NEWS

Telangana: Food court penalises customers for wasting food

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A food court in Adalath Centre penalises customers for wasting food.

‘Kedari Food Court’ which is owned by Lingala Kedari, has introduced a ‘carrot and stick’ policy to keep a check on wastage of food. Kedari had introduced this policy around two years ago and since then he has been ensuring that no customer leaves the place without paying the fine in case he or she wastes food.

Speaking to ANI Kedari said, "I do not like people who waste food. We serve good quality food here. I tell people very frankly that if you waste food you are not invited here. Also, I do not serve food to those who come to our food court after consuming liquor. People should learn to respect food."

Kedari also informed that his family including his wife and their two sons work at the food court.Furthermore, he claimed that TRS working president KT Rama Rao is fond of the fish curry made by his wife.

Elaborating upon the food that is severed at the ‘Kedari Food Court’, owner’s son Akash Raj told ANI: "Customers can have a meal with chicken curry, egg curry or fish as accompaniment and in vegetarian, we have 15 varieties of dishes. Till a couple of months ago, 300 to 400 customers would eat here on a daily basis but now the number has touched 800.

Categories: NEWS

The milk you drink could be carrying unsafe bacteria!

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Vijayawada: On one hand where Andhra Pradesh stands as the fifth largest producer of milk in India, milk-borne diseases have become a cause for concern on the other. A study by NTR Veterinary College revealed that a majority of raw and chilled samples contained bacteria such as E. coli, S. aureus and Salmonella.

Alarmingly, pasteurised milk too has been found contaminated. The study tested 600 milk samples and found that 13% of raw and chilled samples contained Listeria – a causative agent of one of the most severe Foodborne diseases.

The samples also lacked the presence of dangerous bacteria Brucella and it was further found that around 17% of the samples had antibodies against Brucella. But on the contrary, it has been revealed that a large number of brucellosis cases have been reported in the state of which a maximum number of people consume raw milk.

The study also cites that the expansion of dairy production in India and AP has taken place without food safety challenges being fully addressed.

Factors that currently hinder effective management of milk safety in Andhra include: largely informal milk supply chains with very diverse factors and dominated by small-scale producers, insufficient food safety legislation, monitoring and enforcement, lack of data on which to base systematic prioritization of hazards.

“Lack of standardization and limited resources make food safety regulation challenging. With AP having third highest per-capita milk consumption in India, there is an importance of the dairy sector in the state, however, there is a limited adoption of good farming practices by producers and safe handling practices by actors along the supply channels,” the study explained. In this regard, NTR Veterinary College also held a meeting with various people from the scientist community and few other animal sciences universities on Thursday.

A collaborative research project will soon be undertaken between Royal Veterinary College London, NTR College of Veterinary Science, Gannavaram and Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana on ‘Modelling exposure to biological hazards in the dairy chains of Andhra Pradesh to inform food safety policy’ funded by Bill & Melinda Gates Foundation and the United Kingdom’s Department for International Development. A MoU in this regard has also been signed at NTR Veterinary College with the Gates Foundation. Around $820,823 are expected to be spent on the project which would take place for a period of 36 months.

Categories: NEWS

FBOs using edible oils for frying > 50 ltrs per day required to maintain records as per FSSAI orders March 3 onward

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FBOs using edible oils for frying > 50 ltrs per day required to maintain records as per FSSAI orders March 3 onward

New Delhi, Feb 8 (KNN) Food Business Operators (FBOs) whose consumption of edible oils for frying is more than 50 litres per day are required to maintain the records as per the Food Safety and Standard Authority of India’s (FSSAI’s) notification.

The record should contain information that includes name of the oil, quantity of oil taken for frying, quantity of oil discarded at the end of the day, date and mode of disposal of used cooking oil and discarded oil collected by authorized agency.

In this regard, FSSAI issued a notification to ensure that such used cooking oil is neither directly used in the food preparation nor re-enter food chain.

The FSSAI said “All FBOs whose consumption of edible oils for frying is more than 50 litres per day shall maintain the given records and dispose used cooking oil to agencies authorized by the FSSAI or Commissioner of Food Safety of States/UTs from time to time.”

Further, it added that the cooking oil having developed Total Polar Compounds (TPCs) of more than 25% shall not be topped up with fresh oil.

In view of the above, FSSAI said “Food safety commissioners of all States/ UTs are directed to initiate enforcement of the requirements with effect from March 3, 2019.”

Repeated frying of oil leads to changes in physiochemical, nutritional and sensory properties of edible oil. During frying TPCs are formed in the oil which have adverse effects on health.

In this regard, Food authority has notified Food Safety and Standards (Licensing and Registration) First Amendment Regulation, 2017 on October 24, 2017 which prescribes the limit for TPCs to be maximum 25% beyond which the vegetable oil is not suitable for use.

Categories: NEWS

Clean street food hubs in Kerala soon

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Bid to raise hygiene standards, preserve culinary heritage.

The first ‘Clean Street Food Hub’ was set up near Kankaria Lake in Ahmedabad and the FSSAI awarded it a certificate recognising it as India’s first hub. (Representational image)

THIRUVANANTHAPURAM: You will soon be able to taste the rich culinary treasures of the state not in five-star hotels, but at street corners. No need to worry about quality, for they will offer you food at its hygienic best.

The Kerala Commissionerate of Food Safety (KCFS) is gearing up to implement the ‘Clean Street Food Hub’ — an ambitious initiative of the Food Safety and Standards Authority of India (FSSAI) to revolutionise street food. The commissionerate has tied up with the District Tourism Promotion Councils of all 14 districts in the state for finding suitable vending zones for setting up the hub.

The initiative aims at preserving the rich culinary heritage of each state. The first ‘Clean Street Food Hub’ was set up near Kankaria Lake in Ahmedabad and the FSSAI awarded it a certificate recognising it as India’s first hub.

A 10-member team from FSSAI will soon visit the state to inspect the locations identified by the commissionerate for setting up the zone.

“FSSAI will approve our project only if we meet all the prerequisite set by them. But it’s impossible to set up a hub on the lines of the one in Ahmedabad. Our culture and geography are different and they have agreed to customise the prerequisite as per the condition of our state. Identifying a cluster of vendors and the street would be a challenge for us. But it’s possible and around four DTPCs have come up with the location,” said the official.

The initiative is meant to raise hygiene standards and preserve the culinary heritage of the state giving it a global appeal. Indore and Surat are the other places which have implemented the initiative and Goa will do it soon, the official said.

“Everybody likes street food and people are hesitant because of the poor hygiene standards. The tourism industry will benefit from the scheme and hence the department is positive about it. If they have a suitable location for the hub at a prime tourism destination, they can use it for the project,” said the official.

Categories: NEWS

பெரம்பலூரில் புகையிலை பறிமுதல்

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Categories: DISTRICT-NEWS, Perambalur

திருமானூரில் உணவு பாதுகாப்பு அலுவலர்கள் ஆய்வு

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Categories: Ariyalur, DISTRICT-NEWS

உணவு பாதுகாப்பு மையம் திறப்பு

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Categories: DISTRICT-NEWS, Krishnagiri