Archive for 6,September, 2019

FSSAI issues notice to Amul for non-participation in milk fortification

6,September, 2019 Comments off

FSSAI has sent a notice to dairy giant Amul for refusal of its programme of fortification of milk. Amul managing director R S Sodhi recently rejected the plan for fortification by means of artificially infusing nutrients into the milk.
Pawan Kumar Agarwal, chief executive officer, FSSAI, on the sidelines of a programme in Mumbai, said, “We have sent a notice to Amul for not accepting the fortification programme and spreading the wrong message in the dairy industry.”
He added, “FSSAI, being the apex food regulator, all the decisions are made for the betterment of the society. Any decision that we take comes through a host of deliberations, as we have a robust mechanism, wherein 200 members are there in the scientific panel, and after several rounds of considerations, the standards are made.”
Speaking about the milk fortification programme, Sodhi said, “We have declined to be a part of the programme, as we want natural fortification to take place, because we do not use any sort of chemical.”
He added, “The fortification programme is not mandatory. It is voluntary, so we have not taken up the programme.”
“We support FSSAI. They have done a lot on labelling and packaging, but if they make milk fortification mandatory, we will have to file an petition against it,” Sodhi stated.
Meanwhile, Agarwal said, “Amul is basically fortifying two of their products, and their team has the views that they will not fortify the milk. So, we called them on the scientific panel wherein they had sent somebody referring to a research of a post-graduate student on fortification.”
“They have many senior people in Amul. We have to be careful while deciding on the limits. We have sent them a notice so they have to respond. Around 47 per cent of the milk is fortified. Amul should care about the quality,” he added.
“We are concerned about the safety of processed milk. There is large amount of aflotoxins found in many big diaries’ milk. Labels are not a big matter of concern. It is coming from the primary production. Also, the diary company should work closely with the farmers, so that the feed is safe,” Agarwal opined.

Categories: NEWS

FSSAI mandates trained food safety supervisors for all licenced FBOs

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Need for Food Testing
Food analysis or testing is the discipline dealing with the development, application & study of analytical procedures for characterising the properties of foods and their constituents. All food products whether raw or processed are analysed to provide information about a wide variety of different characteristics, including their composition, structure, physicochemical properties and sensory attributes. The food is analysed for several reasons, e.g., compliance with legal & labelling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research & development.
Food testing serves as a unique and invaluable tool for all food scientists, technologists and regulatory authorities for quality assurance and control of food products, to study the different aspects of food products.
Food is a complex matrix consisting of different components. These components can be categorised into different categories which are listed as given below:
    1. Nutrients: e.g., Proteins, Amino acids, Total cholesterol, Trans fats & Lipid profile, Carbohydrates. Sugars, Dietary fibre, Vitamins, Minerals and so on. Depending upon the food product some of them may be present at high concentration levels while others may be present at low concentration levels of parts per million.
    2. Additives: e.g., Colours, Dyes, Stabilisers, Antioxidants, Flavours & Fragrance, Preservatives and so on.
             The additives are added to the food products for the purpose of giving the food products desired appearance, texture, flavour and extension to the shelf life. The additives are usually present at very low concentration levels.
    3. Adulterants: They are added intentionally to the food products mostly for the purpose of cost benefits and they may be present at higher as well as lower amounts. They may be safe or sometimes highly toxic, such as, argemone in mustard oil, sudan red in chillies, animal cholesterol in ghee, low cost vegetable oil in high cost vegetable oil and so on.
4.  Contaminants & Toxicants: Toxicants can be classified into:
a) Physical toxicants- e.g., glass, wood, metal, insect matter and so on
    b) Biological toxicants- e.g., microbes & pathogens
c) Chemical toxicants- e.g., residual pesticides, residual antibiotics, mycotoxins & environmental pollutants like PAH (polycyclic aromatic hydrocarbons), PCB (polychlorinated biphenyls), Dioxins, toxic metals and so on
Most of the times these contaminants are not added intentionally but find their way into the food products from environmental pollution or if proper practices are not being followed during agriculture, animal breeding, storage or processing. The various toxicants are present at low levels of concentration and if present beyond a certain prescribed level of concentration in food products may prove to be highly toxic or carcinogenic to humans.
Accreditation of Food Laboratory
Accreditation: It is a procedure by which the accrediting body gives formal recognition that a laboratory or an organisation is competent to carry out specific tasks.
Food lab accreditation certifies that a lab is using the best test tools and methods for the need and performing those tests correctly under ideal conditions.
Laboratory accreditation provides formal recognition of competent laboratories, thus providing a ready means for customers to find reliable testing and calibration services in order to meet their demands. Laboratory accreditation enhances customer confidence in accepting testing / calibration reports issued by accredited laboratories.
In India, accreditation of laboratory is done by National Accreditation Board for Testing and Calibration Laboratories (NABL). NABL is an autonomous body under the aegis of Department of Science & Technology, Government of India. NABL provides laboratories accreditation services to laboratories that are performing tests / calibrations in accordance with ISO/IEC 17025. Hence the laboratories will be required to establish and implement full systems as per the requirements of ISO 17025 and the specific criteria as per NABL 102 (Microbiology) and NABL 103 (Chemical) within a period of one year.
Criterion for Accreditation of Food Laboratories
The technical criteria common to testing of both chemical and microbiological parameters
Note 1: The term used throughout this document indicates those provisions which are mandatory in nature. The term is used to indicate guidance which, although not mandatory, is provided as a means of meeting the requirements of the approval criteria. In case the laboratories use an alternative means of meeting the requirements, they would have to provide suitable and adequate justification.
Note 2: The laboratory shall be required to establish documents in the form of manual, procedures, work instructions and so on wherever the criteria has referred to a documented procedure or system. In all other cases, the laboratory shall be required to demonstrate compliance to the requirements of the criteria. However, even in these cases the laboratories are encouraged to document their system.    
Food Certification
Food safety certification is third-party verification that products, processes or systems in the food supply chain meet accepted food safety standards. It is distinct from other systems of proof of conformity such as supplier declarations, laboratory test reports or inspection body reports.
Under the Article of Food Safety and Standards Act, 2006, (Food Safety and Standards (Licensing / Registration of Food Businesses) Regulations, 2009, lays down licensing and registration conditions which are compulsory for any food business. Any person desirous to commence or carry on any food business shall make an application to grant of a licence to the designated officer along with fees. In case a licence is not issued within two months from the date of making the completed application or his application is not rejected, the applicant may start his food business after expiry of the said period. The provision of obtaining a licence for carrying on any food business shall not apply to a petty retailer, hawker, itinerant vendor or a temporary stall holder or small scale or cottage or such other industries relating to food business or tiny food business operator. But they shall have to register themselves with the registering authority.
Registration required for the food business operator, who –
    • Manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor or temporary stall holder; or
    • Such food business including small scale or cottage or tiny food businesses with an annual turnover not exceeding Rs 12 lakh and or whose-
    I. Production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or
    II. Production or procurement or collection of milk is up to 100 litre of milk per day or
    III. Slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less than that
Licences to be granted by Central Licensing Authority Schedule 1
    • Dairy units including milk chilling units equipped to handle or process more than 50 thousand litre of liquid milk/day or 2,500 MT of milk solid per annum.
    • Vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit having installed capacity more than 2 MT per day. All slaughter houses equipped to slaughter more than 50 large animals or 150 or more small animals including sheep and goats or 1,000 or more poultry birds per day.
    • Meat processing units equipped to handle or process more than 500 kg of meat per day or 150 MT per annum.
    • All food processing units other than mentioned under (I) to (IV) including relabellers and repackers having installed capacity more than 2 MT/day except grains, cereals and pulses milling units.
    • 100% Export Oriented Units (vii) All Importers importing food items for commercial use.
    • All Food Business Operators manufacturing any article of Food which does not fall under any of the food categories prescribed under these regulations or deviates in any way from the prescribed specification for additives therein.
    • Retail chains operating in three or more states.
    • Food catering services in establishments and units under Central government agencies like railways, air and airport, seaport, and defence.
Proposed Procedure for Registration of Food Businesses
Proposed Procedure for Grant of Licence to Food Business

Reference: FSSAI

Food Safety Training Certification
FSSAI recommends that all licensed food businesses must have at least one trained and certified food safety supervisor under FoSTaC for every 25 food handlers in each premise.
Reference: FSSAI
(Shareef, Shaikh is M Tech student and Khan is technical Halal auditor, M Tech, Department of Safety and Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhiyapeeth)

Categories: NEWS

Food safety & hygiene compliance market size to touch $15.3 bn by 2027

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The global food safety and hygiene compliance market is estimated to reach $15.3 billion by 2027. This was among the findings of a recently-added market study report that gives meticulous investigation of the current scenario of the market size, share, demand, growth, trends, and forecast 2019-2027.
The global food safety hygiene compliance market is experiencing steady growth in the forecast period on account of the increase in food demand. But there is also a threat of critical diseases, such as food-borne illnesses which have created an urge to implement and follow food safety regulations.
With continuous globalisation in food production and supply chain process, food manufacturers are bound by pressure to ensure quality and safety of food products with an international food safety authorities.
The technological advancements have led to a highly competitive market. The developed countries in terms of modern technology, a better standard of living, infrastructure, and many others are the factors which drive the economies of countries. The blend of all factors is projected to boost entire food safety and hygiene compliance market.
The global food safety and hygiene compliance market accounted for $9.1 billion in 2018, and is expected to grow at a CAGR (compound annual growth rate) of six per cent during the forecast period 2019-2027, to account for $15.3 billion by 2027.
Food safety and hygiene compliance market by solution is segmented into hardware, solution, and services.
The services food safety and hygiene compliance market holds the highest share, whereas software is expected to be the fastest-growing segment.
The services provided by the food operators and food production business consists of auditing, training, testing, validation, and consultation services.
Under the consulting services, the consultants of health and safety work closely with companies to ensure proper adherence with the new federal regulations.
The installation and maintenance services are encompassed with auditing, inspection/testing, compliance, and certification services. To maintain the functionality of systems and software, managed services are used.
A key trend which will predominantly affect the food safety and hygiene compliance market in a coming year pertaining to numerous developments in terms of safety and packaging technologies.
The constant growth in population, the surge in disposable income, and an increase in the working people are creating a need for more packaged and readily available food.
This trend is expected to boost the need for food safety techniques which further fuel the growth of hygiene compliance industries.
Several companies are also involved in the development of nanomaterial which will have an impact on the taste of food, health benefits, and safety of food.
Thus, the development of nanotechnology and smart packaging materials in food is expected to drive the demand for food safety and hygiene compliance industry to identify the impact of these technologies for safety purposes.
These factors are anticipated to gain traction in the coming times having a significant effect on the food safety and hygiene compliance market.
The participants who typically take part in such a process include industry experts, such as vice-presidents, business development managers, market intelligence managers, and national sales managers, and external consultants, such as valuation experts, research analysts, and key opinion leaders specialising in the food safety and hygiene compliance industry.
The report has segmented the global food safety and hygiene compliance market on the basis of type, solution, end-user and region.
Food safety and hygiene compliance market size by type
    • Personal hygiene
    • Facility hygiene
    • Food safety monitoring
Food safety and hygiene compliance market share, by solution
    • Hardware
    • Software
    • Services
Food safety and hygiene compliance market growth, by end-user
    • Full-service restaurants
    • Quick service restaurants
    • Grocery/retailers

Categories: NEWS

Failed illegal transaction deals behind pan masala ban in Bihar, claims JD(U) MLA

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The legislator further said the government should “not ruin Bihar just to gain fame and Chief Minister Nitish Kumar should reconsider this ban”

Failure of illegal transaction deals led the Nitish Kumar government in Bihar to ban ‘pan masala’, Janata Dal (United) MLA Amarnath Gami told news agency ANI.

The ruling coalition government of JD(U) and the Bharatiya Janata Party (BJP) in the state had in August banned 12 pan masala brands in Bihar for a period of one year for containing magnesium carbonate which causes health problems.

The action was criticised by Gami, who claimed the ban was imposed due to “the failure of big illegal transaction deals".

The legislator further said that government should “not ruin Bihar just to gain fame and Chief Minister Nitish Kumar should reconsider this ban”.

He further raised concerns of unemployment of those associated with the sale of pan masala, and said the government should have created employment opportunities before announcing the ban.

If the government cannot provide jobs, then it has no right to snatch the livelihood of people associated with the sale of pan masala, said Gami.

The decision was taken by the state government following the presence of magnesium carbonate in all the 20 samples of pan masala collected from nine districts by food safety officers.

Using power under the Food Safety and Standards Act, 2006, Food Safety Commissioner Sanjay Kumar banned the manufacture, storage, transportation, distribution, display and sale of pan masala of 12 different brands for a period of one year from August 30, an official release had said.

Pan masala comes under the category of food items and hence the use of magnesium carbonate in pan masala is a violation of clause 3.17 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011, it added.

The state government had earlier imposed a ban on the manufacture, sale, distribution and storage of gutka and all its variants.

The Bihar government had also enforced the total prohibition on liquor sale in the state from April 5, 2016.

Categories: NEWS

Trader jailed for selling spurious jaggery

6,September, 2019 2 comments

The food safety officials registered a case under Prevention of Food Adulteration Act, 1954, and the trader faced trial in the court

The Nuzvid court on Wednesday sentenced a trader, Veliveti Appa Rao, to undergo six months simple imprisonment for selling substandard jaggery at his provisional store.

A team, led by Food Inspector M. Srinivasa Rao, raided on Srinivasa General Stores, located at Agiripalli in Krishna district in May, 2011, and seized the samples of the jaggery. The food safety officials registered a case under Prevention of Food Adulteration Act, 1954, and the trader faced trial in the court, said Assistant Food Controller N. Purhachandra Rao. The court imposed a fine of ₹1,000 on the trader. Additional Public Prosecutor Babu Rao argued the case, Mr. Rao said.

Categories: NEWS

Drive to check milk quality during Onam season

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Arrangements made to carry out inspections at multiple locations across the State

The Department of Dairy Development is gearing up to ensure the quality of milk supplied to consumers during the Onam festival season which witnesses peak demand necessitating more imports from neighbouring States.

The department has made arrangements to carry out inspections at multiple locations across the State. Apart from the border checkposts at Meenakshipuram and Aryankavu, temporary checkposts functioning round the clock will be established at Walayar, Kumily and Parassala. Laboratories equipped to test the chemical quality and adulteration of milk will also be set up for the special drive.

An official pressnote quoting Minister for Dairy Development K.Raju said milk found to be of substandard quality would be handed over to the Food Safety Department for legal proceedings. The Minister said quality information centres had been set up at all district headquarters to ensure that consumers are supplied with quality milk. The centres would be equipped to test samples of all the milk brands available in the market. Consumers and dairy farmers can make use of the facility to test samples free of cost.

Categories: NEWS

Civic body ignores food safety in Cuttack

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Cuttack: At a time when roadside eateries are mushrooming in the Silver City here, the Cuttack Municipal Corporation (CMC) has turned a blind eye to the food safety aspect, claimed locals and social activists.

The locals alleged that most of the roadside eateries and many restaurants in the city do not have the mandatory food safety certificates.

According to the locals, the city has witnessed steep rise in the number of roadside food stalls in recent years.

Many vendors usually sell foods like Dahibara-Aludam, Gupchup, Bara, Piaji, noodles, Biryani and Chat by opening makeshift stalls or using trolleys.

Apart from that, many restaurants have come up in the city to cater to the needs of people visiting the SCB Medical College and Hospital, Orissa High Court and many other government and private offices.

The roadside food stalls at Barabati Stadium Square, Link Road, Ring Road, Chahata Ghat, Satichaura Square, Gopabandhu Square, Ranihat, Nuabazar, College Square and Badambadi have been attracting hundreds of people including youths and students since last several years.

However, most of these food stalls do not have the food safety licences from the Food Safety and Standards Authority of India (FSSAI), sources said.

According to social activists and intellectuals, most of the roadside stalls do not maintain the food safety standards with regard to their ingredients, water and utensils. Some stall owners also sell stale foods in the absence of any checking by the civic authorities.

“The CMC authorities have no care for the food safety aspect. They have failed to examine the food quality of roadside eateries in city. People are suffering from diseases like jaundice and diarrhoea by eating contaminated and stale foods from roadside vendors,” said Suresh Panda, a local.

It is learnt that the CMC does not have adequate staff to carry out regular raids on roadside food stalls and examine their food quality. “The CMC has only one food safety officer. The person concerned has also been asked to look into food safety aspects for Cuttack, Khurda and Jajpur districts,” said a source in the civic body.

When contacted, CMC health officer Umesh Panigrahi said they are conducting regular raids on roadside food stalls and examining their food quality.

“We are collecting fines from stalls having no licence. We have a special squad to create awareness on food safety norms among the food stall owners,” Panigarhi added.

Categories: NEWS

Food Safety dept. acts tough on erring eateries

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Nine units closed down for violation of norms

The Food Safety Department has closed down as many as nine restaurants and one catering unit in the district for alleged violation of food safety norms. It also collected ₹2.55 lakh as fine from 53 other units for violation of yet another set of norms of a lesser category.

Of the total 367 eateries and food manufacturing units inspected from August 22 to September 5, notices were served on 187 units.

The issues identified by the department include failure to ensure proper hygiene and lack of licence for running the units. The drive involving 12 officials will be on till Saturday. Inspections are conducted by a squad of four officials.

The department will also take up civil and criminal cases against owners of erring units, which could lead to even life imprisonment, said Jacob Thomas, Assistant Commissioner of Food Safety. The drive to ensure sale of safe and hygienic food was taken up in view of the Onam season, Mr. Thomas said.

The department will function on all days till Onam. Public can register complaints by calling the toll-free number 1800-425-1125.

Categories: NEWS

Over 1.7 lakh supervisors trained to ensure food safety: Harsh Vardhan

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As part of ‘Eat Right India’ campaign, the Central food regulator – Food Safety and Standards Authority of India (FSSAI) has trained over 1.7 lakh food safety supervisors who will spread awareness and sensitise people and food vendors on food safety.

Launching the campaign here on Thursday, Union Health Minister Harsh Vardhan emphasised upon the need for a "public movement" to spread awareness.

"Our country is in need of a ‘Jan Andolan’ on preventive and promotive health for all in the backdrop of the increasing burden of non-communicable diseases such as diabetes, hypertension and heart diseases. The Eat Right India movement with the collaboration of FSSAI will play a crucial role in preventive healthcare," said Harsh Vardhan.

"FSSAI has trained about 1.7 lakh Food Safety Supervisors for capacity building under the Food Safety Training and Certification (FoSTaC) initiative. They will sensitise people and food vendors on food safety," he said.

Harsh Vardhan added that we have to reach the target of trans-fat free India by 2022. "Hence, regulations to reduce trans-fats to less than 2 per cent in all oils, fats and food products are in place."

FSSAI has put in place robust regulatory measures under three major pillars: Eat Safe, Eat Health and Eat Sustainably.

"By promoting sustainability, FSSAI has removed the restriction on the use of returnable bottles and is promoting the use of bamboo instead of plastics," he said.

Dr Poonam Khetrapal Singh, Regional Director, World Health Organization (WHO), said: "The Eat Right India movement by FSSAI now has been put into action. Mortality from non-communicable diseases is not only witnessed in India, but also across the world. The four main factors to prevent non-communicable diseases are healthy diet, physical exercise, avoidance of tobacco and alcohol."

"Therefore, the message of ‘Eat Right’ should be promoted everywhere.

Categories: NEWS