Sep 10, 2013

Decision to fine Nestle deferred till Sept 30

The decision regarding the imposition of fine on the multinational food giant Nestle company for violation of Food and Safety Standard Act (FSSA) has been deferred by adjudicating officer and additional deputy commissioner RC Birdhan till September 30.
This was the third time in the past two months that the decision was deferred in the case. First time, it was deferred till July 30 and then till August 13 and now on Monday it has been delayed till September, after the submission of failed test reports by the food and analysis department of Haryana.
According to details, the food safety officer had taken samples of nanpro, lactogen and cerelac wheat stage-1 from local distributor of the company in July, 2012, as per provisions of FSSA. After receiving the failed samples report of the product, the health department has booked the company, local distributor.
Later, the company was also booked under Infant Milk Substitute (IMS) Act on August 1, 2012, after a series of search and raid conducted in more than two districts of the state.
Rakesh Gupta, commissioner, food and drugs administration, confirmed that a case had been registered against Nestle last year, but he said he had not been updated with latest status of the case, as it was done at district level by the authorities concerned.

உணவு பாதுகாப்பு துறை வழக்கு தொடர முடிவு கலப்பட டீத்தூள் சப்ளை

மேட்டூர்: ""கலப்பட டீத்தூள் தயாரிப்பாளர், விற்பனையாளர் உள்பட, மூவர் மீது, உணவு பாதுகாப்பு துறை சார்பில், வழக்கு தொடரப்படும்,'' என்று சேலம் மாவட்ட நியமன அலுவலர் தெரிவித்துள்ளார்.
சேலம், ஓமலூர், அக்ரஹாரம் தெருவை சேர்ந்தவர் செல்வம். இவர், மனைவி பாக்கியலட்சுமி பெயரில் டீலர் எடுத்து ஓமலூர், மேச்சேரி, சேலம் புறநகர் பகுதிகளில் கடைகள் மற்றும் ஹோட்டல்களுக்கு, டீத்தூள் சப்ளை செய்தார்.
கடந்த ஜனவரி மாதம், சேலம் மாவட்ட நியமன அலுவலர் அனுராதா தலைமையில் உணவு பாதுகாப்பு துறையினர் ஆய்வு மேற்கொண்ட போது, செல்வம் விற்பனை செய்த டீத்தூளில் ஆவாரம் செடியின் இலை, ஏலக்காய் தோல் உள்ளிட்ட பொருட்கள் கலப்படம் செய்திருப்பதும், செயற்கை சாயம் கலந்திருந்ததும் தெரிய வந்தது. எனவே, டீத்தூள் தயாரிப்பாளர், டீலர் மற்றும் விற்பனையாளர் மீது வழக்கு தொடர, உணவு பாதுகாப்பு துறை முடிவு செய்துள்ளது.
சேலம் மாவட்ட உணவு பாதுகாப்பு துறை நியமன அலுவலர் அனுராதா கூறியதாவது:
ஓமலூர், மேச்சேரி சுற்றுப்பகுதியில் விற்பனை செய்த, மகாவீர் ஃபுட் அன்ட் பேவரேஜ் டீத்தூள் பாக்கெட்டுகளை ஆய்வு செய்ததில், செயற்கை கலர் பயன்படுத்தியது தெரிய வந்தது. அந்த டீத்தூள் கொல்கத்தா பகுப்பாய்வு மையத்துக்கு அனுப்பி வைக்கப்பட்டது. பகுப்பாய்வில், டீத்தூளில் கலப்படம் இருப்பது உறுதி செய்யப்பட்டது.
எனவே, உணவு பாதுகாப்பு துறை கமிஷனர் உத்தரவுபடி கலப்பட டீத்தூள் தயாரித்த, சென்னை, மகாவீர் "ஃபுட் அன்ட் பேவரேஜ்' நிறுவன உரிமையாளர், ஓமலூரை சேர்ந்த விற்பனையாளர் செல்வம், அவரது மனைவி பாக்கியலட்சுமி ஆகியோர் மீது வழக்கு தொடர உள்ளோம்.
இவ்வாறு அவர் கூறினார்.

Dist food safety department intensifies special drive

KOCHI: In a bid ensure quality of food items sold during the festive season, food safety officials have intensified the special drive in the district. Following the drive, which was launched on Thursday, officials have so far picked up samples from more than 50 shops from various parts of the district and sent them to the Food Safety and Standards Authority of India-accredited laboratories for tests.
This is the first time that the food safety department is picking up statutory samples from shops under the Food Safety and Standards Act. This will enable them to take legal action if any samples are found to be sub-standard or adulterated. "Sampling done till recently was part of the awareness drive. But now we have picked up statutory samples. It will stop shop owners from adulterating food stuff," said K Ajith Kumar, Ernakulam district food safety officer.
The department had constituted three special squads, each with three members, for carrying out the drive. "We have been picking up samples of milk, ghee, coconut oil, jaggery, cardamom, fruits and dry fruits," said a food safety official. He added that samples of coconut oil have been sent to the laboratory of the Coconut Development Board (CDB).
Even though it would take 10-15 days for results from laboratory tests, the official said that it would create some kind of fear among shopkeepers, who engage in fraudulent activities.
If people were selling substandard food items, a fine will be collected from them as per the act. But if shops were found selling unsafe food items, the owners will be prosecuted.
The department has also started picking up samples from meat shops and restaurants following the seizure of 1,000kg rotten meat from Mattancherry on Saturday. The special drive will go on even during holidays.

With officials’ hands full, milk safety goes for a toss

The use of milk goes up to 50 times the usual during the festival season. File photo
The HinduThe use of milk goes up to 50 times the usual during the festival season.
Shortage of testing facilities, technicians plagues Food Safety Authority
Thousands of milk consumers will be exposed to the risk of using adulterated or contaminated milk this Onam season as there is a dearth of technicians and laboratory facilities for checking milk.
The use of milk goes up to 50 times the usual during the festival season. The public is susceptible to exploitation by unscrupulous traders who bring in low quality and adulterated milk from neighbouring States for the season.
Even though the authorities are aware of the risk spurious milk poses to public health, the shortage of testing facilities and technicians prevents them from acting tough, officials of Food Safety Authority have said.
Besides branded milk, large volumes of milk are regularly transported to Kochi and other districts in huge aluminium containers via rail. The unchecked milk thus brought to the State was consumed during the festival season, said T.K. Ashraf, chairman of the Health Standing Committee of the Kochi Corporation.
The new legislation on food safety puts the onus of checking and collecting milk samples on officials of the Food Safety Authority.
As these officials will be engaged in the routine sampling and inspection of food products, it will be difficult to get their services for collecting milk samples.
It was after much persuasion that some of the officials came forward for collecting milk samples during the last Onam, said Mr. Ashraf.
Last time, it took a fortnight to get the samples of the milk tested, making the drive against spurious milk a sham. Such drives were ineffective in case of non-branded milk brought in containers as one would not be able to stop its sale, he said.
Biju Prabhakar, Food Safety Commissioner, Kerala, said the authority would not be able to ensure that good quality milk would be sold in the State during Onam. “It’s a fact that lab facilities are insufficient in the State. There is also the shortage of officers. Nearly half the posts of officers are lying vacant and the hands of available officials are full,” he said.
Testing samples
The authority has tied up with various agencies for testing milk samples.
The service of the officials of the Animal Husbandry Department have been made available for checking the milk carriers at various check posts and arrangements for quickly obtaining results have been made. The authority has also sought the cooperation of various State departments and Central government agencies for testing the food samples, he said.

Checking unregistered wayside eateries in Kozhikode

Street vendors selling food stuff on Kozhikode beach feel the new rules
will hit their business. Photo: S. Ramesh Kurup
The HinduStreet vendors selling food stuff on Kozhikode beach feel the new rules will hit their business.

Food Safety authorities plan to tighten rules this Onam

Street vendors trading food items this Onam season without completing the registration formalities will have to face the music as the Food Safety authorities plan to tighten the rules of the sector.
Checking will shortly begin in the district to find out such illegal traders. Items used for trade will be seized besides the legal actions.
The vigil is tightened mainly to avoid the chance of food poisoning and the distribution of contaminated items during the festival season. Both the manufacturers and the distributors in such instances will be pulled up for unregistered trading.
Officials warn that the rule will be applicable for all products circulated in the name of various worship centres during the festival seasons.
“We have noticed the mushrooming of wayside food vendors without any valid registration and food safety measures. This has to be controlled for health reasons,” says a senior officer attached to the Food Safety Department.
He says only through a proper registration, the department will be able to identify the genuine traders and ban the unhygienic players.
The tightening of rule will mainly lock out the flooding number of migrant vendors who occupy the streets during festive seasons with their products manufactured in unknown locations and often using unhygienic contents.
No details
Many a time, no manufacturer details, product labels, and contents are given on the product wrap.
The manufacturers also enjoy an easy escape when their product causes some health hazards to the consumers.
As per the new instruction, all short-term and seasonal traders will have to obtain prior registration from the officer of the Chief Food Safety Officer.
Fake products
The rule is enforced as per the Food Safety and Standards Act-2006.
It will also trace vendors who deal with fake products altering the brand name of big companies and established groups.
Though the tightening of regulations is mainly aimed at unhygienic migrant vendors, the natives vendors, who have been dealing with the trade of food items for a long time, are also likely to be pulled up for not having registrations. So far, many of them have been enjoying a good income without any registration formalities.
Jamsheer Mohammed, a native food vendor on Kozhikode beach, says the registration formalities have been tightened mainly to grab a portion of their meagre income for unwanted technicalities.
“In the name of rules, they will conduct searches among the poor traders like us and as a result, several of us will have to find other business options for gaining something during this festival season,” he rues.

Tailgating Food Safety Q & A

Editor’s Note: Football season is well under way, but because Food Safety News staff members witnessed some less-than-safe food-handling practices while tailgating recently, we’ve reprinted the USDA food safety advice for tailgaters here.
Keeping food safe at a tailgate gathering requires the same safe food handling practices as picnicking outdoors because a refrigerator and running water are probably not available. Include lots of clean utensils for preparing and serving the safely cooked food. In addition to a grill and fuel for cooking food, pack a food thermometer to be sure the meat and poultry reach a high enough temperature to destroy any harmful bacteria that may be present.
Q. Several of us are planning a tailgate party. How can we handle the foods safely? 
A. Keeping food at a safe temperature between home, a store or restaurant, and the tailgate location helps prevent foodborne illness. Follow these tips from the U.S. Department of Agriculture (USDA) to ensure that your food stays safe.
  • Carry cold perishable food such as raw hamburger patties, sausages and chicken in an insulated cooler packed with several inches of ice, frozen gel packs or containers of ice.
  • Place an appliance thermometer in the cooler so you can check to be sure the food stays at 40 degrees F or below.
  • When packing the cooler for an outing, be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food.
  • Perishable cooked food such as luncheon meat, cooked meat, chicken and potato or pasta salads must be kept refrigerator cold, too.
  • If bringing hot take-out food, eat it within two hours of purchase (one hour if the temperature is above 90 degrees F).
  • To keep food such as soup, chili and stew hot, use an insulated container. Fill the container with boiling water, let it stand for a few minutes, empty and then put in the piping hot food. If you keep the insulated container closed, the food should stay hot (140 degrees F or above) for several hours.
  • If you can’t keep hot food hot during the drive to your tailgate, plan ahead and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 degrees F as measured with a food thermometer.
  • In addition to a grill and fuel for cooking food, pack a food thermometer so you can check and make sure the meat and poultry reach a high enough temperature to destroy harmful bacteria that may be present.
  • Include lots of clean utensils for preparing and serving the safely cooked food.
  • Bring water for cleaning if none will be available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
Q. How do you handle marinated meat for tailgate cooking? 
A. Some recipes recommend marinating meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.
Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don’t put raw meat and poultry in it. Don’t reuse the marinade from raw meat or poultry on cooked food unless it’s boiled first to destroy any harmful bacteria.
Transport marinated meat and any reserved marinade in a cooler, and keep it cold until grilling it.
Q. Can you partially cook food at home so it grills faster at the tailgate gathering? 
A. No. Partially cooking meat or poultry ahead of time should only be done if the food goes immediately from the microwave or stove to the hot grill. Partial cooking of food without cooking it to a safe temperature allows harmful bacteria to survive and multiply. Once meat or poultry starts cooking, continue cooking until it reaches a safe temperature as determined by a food thermometer.
Q. What are the safe temperatures for cooking meat and poultry? 
A. Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached the temperatures recommended below.
Cook all raw beef, pork, lamb and veal steaks, chops and roasts to a minimum internal temperature of 145 degrees F as measured by a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb and veal to an internal temperature of 160 degrees F as measured by a food thermometer.
Cook all poultry to an internal temperature of 165 degrees F as measured by a food thermometer.
Q. How do you avoid cross-contamination? 
A. When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. In hot weather (above 90 degrees F), food should never sit out for more than one hour.
Q. Are leftovers from a tailgate party safe to eat later? 
A. Some people have so much fun at tailgate gatherings that they never actually watch the sporting event. But that doesn’t mean it’s safe for the food to stay unrefrigerated before, during and after the event. Holding food at an unsafe temperature is a prime cause of foodborne illness.
Store perishable food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature.
Discard any leftovers that are not ice-cold (40 degrees F or below) after the game. Food should not be left out of the cooler or off the grill more than two hours (one hour when the outside temperature is above 90 degrees F).

Russia lifts ban on import of rice from India

Russia has lifted an eight-month-old ban on the import of Indian rice and peanuts, effective from this month, a move that would help traders regain their lost market.
Russia has lifted an eight-month-old ban on the import of Indian rice and peanuts, effective from this month, a move that would help traders regain their lost market.
The Russian federation had imposed the ban due to the presence of khapra beetles pest in rice and aflatoxin contamination of peanuts.
‘‘Russia has cancelled the temporary restriction on import of rice, rice cereals and peanuts from India. Exporters can resume export of these products effective from September 1,’’ a senior government official told PTI.
Russia decided to remove restrictions after its officials visited processing units in India in June. The delegation was convinced about the safety measures that were put in place here while processing these food items, the official said.
The resumption of trade comes as the country seeks to boost exports to address the current account deficit.
India, the world’s second-biggest producer of rice, had shipped 61,000 tonne of rice and 3,700 tonne of peanuts in the last financial year, earning $31 million from the export of the two food items.