Mar 19, 2015

What FBOs must do to ensure food safety?


What FBOs must do to ensure food safety?
The food business, like all other businesses, must be operated with sincerity, responsibility, transparency, and accountability. Importantly, the Food Business Operators (FBOs) must realize that they too have a major responsibility in society, since the food they supply or serve has a direct bearing on the health of the citizens. With this in mind, the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 have clearly stipulated that all FBOs must have a valid license/registration in compliance to FSS Act, 2006.
It is to be noted that FBOs include any of the following: hotel, restaurant, catering, permanent/temporary stall holder, hawker (mobile food vendor), home based canteens/dabba wallas, petty retailer of snacks/tea shops, manufacturer/processor, packaging/re-packaging, food stalls/arrangements in religious gatherings, fairs etc., milk producers (who are not members of dairy co-operative society)/milk vendor, dhaba, fish/meat/poultry shop/seller, distributor/supplier, as well as others that may not strictly fall within the above classification.
The Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, clearly identifies what the FBOs need to do in order to maintain high standards of food safety. The regulations indicate that all FBOs must maintain general hygienic and sanitary practices. This applies to petty FBOs; FBOs engaged in manufacture, processing, storing and selling of milk and milk products; FBOs engaged in manufacture, processing, storing and selling of meat and meat products; and FBOs engaged in catering/food service establishments.
Since the last category i.e. catering and food service establishments such as hotels, restaurants, snack bars, canteens, rail and airline catering, hospital catering, neighborhood tiffin services/dabba wallas, etc. come in contact directly with the public-at-large, this category is discussed in detail below.
The following guidelines should be followed by the FBOs:
  • Food preparation areas must be clean, and properly ventilated. Separated and designated sinks to be provided for washing raw food and cleaning cooking utensils.
  • Food areas and equipment between different tasks, especially after handling raw food should be cleaned.
  • There should be adequate number of hand wash basins, along with soap and water, and clean dry towels/tissue papers for the customers.
  • Facilities for staff to change their clothes, where necessary must be provided.
  • Raw materials shall be purchased from reliable and known dealers and checked for visible deterioration and off-odor.
  • Whole fruits and vegetables should be washed in potable water before being cut, mixed with other ingredients.
  • Raw meat and processed meat should be separated from other foods, items and surfaces.
  • Separate items (e.g. cutting boards, dishes, knives) and preparation area for raw meats and poultry and marine products should be used to avoid cross-contamination of food.
  • Hands should be thoroughly washed before switching from preparing raw meat or poultry or marine products to any other activity.
  • Ensure proper cooking of all non-vegetarian products.
  • The vehicle/transportation being used to carry cooked/prepared/processed food should be clean and, dedicated for this purpose and should not carry anything else.
  • Time required for transportation should be minimum, to avoid microbial growth.
  • Fresh fruits/vegetables cut or juiced should be used immediately; however, short storage should be only under refrigeration in sanitized and properly covered vessels.
  • Water used in beverages should be potable.
  • Ice used should be made of potable water only.
  • Prepared confectionery products should be kept in airtight containers and displayed hygienically (no flies please!)
  • Cream to be used should be stored covered under refrigeration.
  • Good quality, packaged/branded oils/fats should be used for food preparation, frying etc.
  • Use of oils with high trans-fats (like Vanaspati) should be avoided as far as possible.
  • Ingredients added to the cooked food should be thoroughly washed/cleaned.
  • Garnishes etc., if added, should be prepared using fresh, thoroughly washed and freshly cut vegetables and used immediately.
Keeping in mind the theme of “Food Safety” for the upcoming World Health Day on April 7, 2015,the World Health Organization (WHO) has come-up with an ingenious idea for spreading awareness about food safety amongst food handlers that applies not only to homes and private canteens, but also to commercial establishments such as hotels, restaurants and dhabas. WHO has developed a poster highlighting “Five Keys to Safer Food”
In essence, the five keys are:
  • Keeping clean, both oneself as well as the cooking area while preparing food.
  • Separating raw food from cooked food in order to prevent cross contamination.
  • Cooking the food thoroughly in order to kill all germs that may be present.
  • Keeping the food at safe temperatures: hot food hot (140°F+), cold food cold (41°F or lower), especially during buffet service.
  • Using safe water and raw materials for cooking.
Having set out instructions for the FBOs, the responsibility for enjoying good food does not end there. Some of the responsibility has to be shared by the consumers as well, especially while eating outdoors. When eating out, there is a special need to protect oneself and one’s family. Make sure that the restaurant is clean. Confirm that tables, floors, and utensils are clean. See that the waiters serving food are wearing clean clothes and maintaining basic personal hygiene (not coughing, sneezing, touching nose, smoking or chewing tobacco products etc.). Ensure that there are no insects like cockroaches or rodents like rats roaming about on the floor. Check that your food is cooked thoroughly. Meat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.
If you decide to take your leftovers, remember to refrigerate it within 2 hours of eating out. If food is left in a hot car or temperatures above 90°F, refrigerate it within 1 hour. Eat leftovers within 3-4 days and throw them out if they smell bad or there are visible signs of deterioration. Following these simple instructions will ensure a safe, healthy, and enjoyable eating experience for all.

Single kitchen for veg, non-veg stirs up storm with food safety department

COIMBATORE: Sixty-five-year-old Red Fields-based Raghunathan S and his family walked out of a North Indian restaurant in Race Course because their Achaari Paneer smelled different. An innocent waiter also admitted that they sometimes use the same grill and kebab sticks for vegetarian and non-vegetarian food. 
A majority of the mid and small level restaurants in the district say they find it economically unviable to use different vessels for vegetarian and non-vegetarian food. This is despite clause 2 of the Food Safety and Standards Act 2006 clearly stating that 'separate cutting boards, knives, dishes and preparation area should be provided for raw meats, poultry and marine products. ' 
Mainstream restaurants say it is impossible to follow the system unless you are a fast-food joint. "During peak hours when we serve 15 tables with a menu of 150 dishes, there is a lot of pressure in the kitchen," said Pradheesh Narayanaswamy, owner of the Mexican restaurant Mexitoes. "Having a double kitchen system is too big an investment," said the owner of a continental food restaurant in Race Course. "Though we keep the tawas, oils and cutting board separately, we never assure customers of using separate dishes, refrigerators and ovens" said Narayanasamy. 
"We try our best to have separate dishes for vegetarian and non-vegetarian food for every cuisine we serve, because we do not want the flavor or smell of any dish to get affected," said the Continental food restaurateur. "But many sauces or gravies that is served with both meat and vegetable can't be cooked twice," he said. 
Many Jains and Brahmins though feel that it is against their religious sentiments when the same vessels are used to cook vegetarian and non-vegetarian food. "We are afraid that some flavor or part of the meat will enter our food," said Coonoor-based resident Urmila Chordia. 
Religious sentiments aside, there is a risk of food contamination, say food scientists. "When raw meat and raw vegetables come into contact with each other before they are cooked, there is a risk of cross contamination because both types of food have a completely different set of bacteria," said food scientist Janani Sundararajan. 
However, few restaurants like Avinashi Road-based Yolo follow this rule to the dot. "We have separate burners and cutting boards for vegetarian and non-vegetarian food," said owner-S Harsha Vardhan. "We also color code our dishes, knives, tawas and kettles, green (vegetarian), yellow (egg) and red (non-vegetarian), so even at the end of the day the dishes are not mixed up," he said. 
The Food Safety Department said that they do reiterate this rule every time they conduct a camp for restaurants that have applied for and have been issued a license. "However, we can't monitor them every minute," said designated food safety officer R Kathiravan.

Officials seize tobacco products worth Rs. 1.60 lakh

Food Safety Officers seize tobacco products from shops on Thomas Street, near Town Hall, in Coimbatore on Wednesday.

Tamil Nadu Food Safety and Drug Administration Department (Food Safety Wing) officials seized more than 850 kg of tobacco products from shops here on Wednesday.
Team
A team of nine Food Safety Officers led by Designated Officer R. Kathiravan conducted inspections at shops in Town Hall area.
During the course of the inspection, banned tobacco products were seized from shops on Thomas Street and RG Street.
The total value of the seized products was estimated to be around Rs. 1.60 lakh. The officials have taken samples of the product. It would be tested at the Government Food Safety Laboratory here. Once the tests confirm the seized items were banned tobacco products, it would be destroyed at the Corporation Compost Yard at Vellalore.
The ban on ghutka, pan masala, and other products containing tobacco and nicotine was in force since May 8, 2013.

DINAMALAR NEWS


கோவை குடோன்களில் ரெய்டு 850 கிலோ புகையிலை பொருள் பறிமுதல்

கோவை, மார்ச்.19:
கோவை தாமஸ் வீதி பகுதிகளில் உள்ள குடோன்களில் புகையிலை பொருட்கள் தொடர்பாக மாவட்ட உணவு பாதுகாப்பு பிரிவு அதிகாரிகள் நேற்று அதிரடி சோதனை நடத்தினர். இதில், 850 கிலோ புகையிலை பொருட்கள் பறிமுதல் செய்யப்பட்டது.
தமிழகத்தில் பான்பராக், குட்கா, புகையிலை போன்ற போதை பொருட்கள் விற்பனை செய்ய தடைவிதிக்கப்பட்டுள்ளது. இந்நிலையில், கோவை மாவட்டத்தில் பல்வேறு பகுதிகளில் புகையிலை பொருட்கள் விற்பனை அதிகரித்துள்ளதாகவும், குடோன்களில் கிலோ கணக்கில் புகையிலைகளை வியாபாரிகள் பதுக்கிவைத்துள்ளதாகவும் மாவட்ட உணவு பாதுகாப்பு பிரிவு அதிகாரிகளுக்கு புகார் வந்தது. இந்த புகாரின் அடிப்படையில் மாவட்ட உணவு பாதுகாப்பு நியமன அலுவர் கதிரவன் தலைமையில் உணவு பாதுகாப்பு அலுவலர்கள் ஜெரால்டு, சுருளி ஆகியோர் அடங்கிய குழுவினர் கோவை தாமஸ் வீதி பகுதியில் உள்ள குடோன்களில் தீவிர சோதனை நடத்தினர். இந்த சோதனையில் கல்கத்தா பான் ஹவுஸ் குடோனில் 500கிலோ, மீனாட்சி குடோனில் 350கிலோ புகையிலை பொருட்கள் பதுக்கிவைத்து விற்பனைக்கு வைக்கப்பட்டு இருந்தது கண்டறியப்பட்டது.
இதனை தொடர்ந்து புகையிலை பொருட்கள் அனைத்தையும் மாவட்ட உணவு பாதுகாப்பு பிரிவு அதிகாரிகள் பறிமுதல் செய்தனர்.
இதன் மதிப்பு சுமார் 1.5 லட்சம் இருக்கும் என அதிகாரிகள் தெரிவித்தனர். மேலும், கல்கத்தா பான் ஹவுஸ் குடோனை சீல் வைத்தனர்.
இது குறித்து நியமன அலுவலர் கதிரவன் கூறுகையில் கோவையில் புகையிலை விற்பனை அதிகரித்துள்ளதாக தொடர் புகார் வந்தது. இதன் அடிப்படையில் குடோன்களில் ரெய்டு நடத்தினோம்.
இந்த ரெய்டில் இரண்டு குடோன்களில் இருந்து 850 கிலோ புகையிலை பொருட்களை பறிமுதல் செய்துள்ளோம். ஒரு கடையை சீல் வைத்துள்ளோம். தொடர்ந்து பல்வேறு பகுதிகளில் உள்ள குடோன்களிலும், பெட்டிகடைகளிலும் ஆய்வு மேற்கொள்ள முடிவு செய்துள்ளோம் என்றார்.

WHO’s ‘5 keys’ for safe food

Stating that food safety is a major determinant of health, diseases and productivity as it affects the survival, well-being and functioning of individuals and societies, the World Health Organisation (WHO) has released ‘five keys’ to safe foods.
The ‘five keys’ include – keep clean, separate raw and cooked food, cook thoroughly, keep food at safe temperature and use safe water and raw material.
“It is essential to keep clean like washing hands often during food preparations, after going to toilets, wash and sanitize all surface and equipment used in food preparations and protect from inspects pests and other animals,” noted WHO in its release.
Meanwhile, WHO stated that recognising the high relevance of food safety it has selected ‘food safety’ as the theme for World Health Day 2015 on Tuesday April 7.
From ‘Farm to Plate, Make Food Safe’ campaign emphasises the full spectrum of food safety issues from production to end-users. The campaign aims to spur governments to improve food safety through public awareness campaigns.

Food adulteration will be checked, says Sivakumar

Reports of adulterated food items in market
The government will strengthen all measures to prevent adulteration of food items in the market, including rice, coconut oil, fruits and vegetables, Health Minister V.S. Sivakumar has said.
There was no need for panic regarding rumours about plastic content in the rice available in the market as scientific tests of several samples of rice across the State had failed to detect the presence of such contamination, he added, following a high-level meeting convened at the Secretariat here on Wednesday. He was referring to recent media reports on plastic contamination in rice sold in the State.
Agriculture Minister K.P. Mohanan and Civil Supplies Minister Anoop Jacob were present at the meeting.
The Secretaries of the departments concerned had been asked to formulate specific action plans to check adulteration of food items. Following complaints about plastic content in rice, the Food Safety Department had examined over 25 samples of rice from various parts of the State, but had found the allegations to be untrue.
The public could test samples of rice to check for adulteration or plastic content at the analytical labs of the government in Thiruvananthapuram, Ernakulam and Kozhikode directly or through the Food Safety officials.
2,000 samples tested
Coconut oil adulterated with mineral oils had not been detected anywhere in the State in the past two years, though the Food Safety Department had tested over 2,000 samples. Some 300 samples of coconut oil were found to have been contaminated with edible palm oil and palm kernel oil and action had been initiated against the manufacturers and distributors.
  • No reason to panic, people told
  • Public can test rice samples at State analytical labs

Strict Norms for Drinking Water Supply in Tanker Lorries

THIRUVANANTHAPURAM : Laying down strict guidelines for the supply of drinking water in tanker lorries, the Food Safety Commissionerate on Wednesday stressed that only persons having a valid Food Business Operator (FBO) licence issued under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations 2011 can supply water in the state. The Commissionerate also urged the public to stop taking potable water from tanker lorry operators who do not possess the licence. Food Safety Commissioner T V Anupama issued the guidelines in the wake of complaints pouring in regarding the poor quality of water supplied in tankers.
The guidelines are applicable to both water suppliers as well as their customers such as hotels, restaurants and hospitals. The food safety licence is mandatory for water sources used by the tankers as well.
The food safety licence number should be displayed prominently on the tanker lorry. Suppliers who use hired vehicles for distributing/selling water also should obtain the licence. Tanker lorry operators should get the water tested once every six months by a government lab or an NABL-accredited lab and maintain certificates of the same. 
Tankers used for supplying drinking water should have the label ‘Drinking Water’ displayed on them. If the water is meant for other purposes, such as construction, the vehicles should have a ‘Not for Drinking Purpose’ label displayed on them.
“The water will be considered as being transported for drinking purposes if the purpose is not mentioned, Anupama said.
The interior of the tank used for transporting drinking water should have a bitumen coating or any other permitted coating. 
All tanker lorries transporting drinking water should carry the Food Safety and Standards licence, the lab report on water quality, details of the tanker capacity, and certification on the coating used in the interior of the tanker. 
Absence of such documents can invite legal action, the Commissioner said. 
BEWARE OF CONTAMINATED WATER
Drinking water falls within the definition of ‘Food’ as per Section 3(j) of the Food Safety and Standards Act, 2006. The Food safety Commissionerate has introduced the guidelines following complaints that water supplied in tanker lorries was unfit for consumption.milk, lassi etc.
• The FSSAI should fix limits of unhealthy ingredients such as transfats to 5 per cent at the earliest. 
• Schools should promote nutrition education and awareness for children. A well-structured curriculum on balanced diet and its health impacts should be introduced. 
• Labeling regulations must be strengthened by the FSSAI to enable complete and transparent information on the amount of fat, salt and sugar with reference to recommended daily allowed limits.

Iron dust in tea and brick powder in chilli!

KOCHI: Frequent warnings and raids seem to have little impact on rampant food adulteration in the district. Over the last six months, food safety officials registered 45 cases against producers and shopkeepers for selling adulterated packed food following complaints and random raids. 
The adulteration was mainly reported in tea powder, coconut oil, chilli powder, turmeric powder, coriander powder, peas dal, chips and many spices sold in the district. 
For colouring grocery, many producers were found to be using non-permissible colours such as coal tar dyes. The most startling find was the presence of powdered iron even in branded tea powder packets. Officials have registered four cases in this regard. 
During inspections, they sub-standard oil mixed with coconut oil, non-permissible starch in coriander and turmeric powder, coal tar dyes in peas dal, yellow colour in chips and sudan dye used for colouring chilli powder. 
"We found 4 to 5% adulteration in food items during our inspections. Iron powder is mixed while tea leaves are processed following the crush, tear, curl (CTC) method. The presence of coal tar dyes in food can even result in cancer. Spices such as cardamom are dipped in synthetic dyes to give it green colour. As we don't have the required manpower, it is difficult to control the practice of contaminating food items. There are only five people currently in the department, leaving nine posts vacant," said food safety officer K Ajith Kumar. 
He said the public can inform food safety officials if they detect any adulteration in food items by calling the toll-free helpline number 1800 - 4251125 at the commissionerate office in Thiruvananthapuram. 
The Food Safety and Standards Act, 2006, which replaced the Prevention of Food Adulteration Act, 1954, stipulates stricter punishment of up to 10 years of imprisonment and hefty penalties for adulteration. 
According to gastroenterologist Dr Rajeeve Jayadevan, exposure to iron powder in tea for a long period of can result in heart failure. "Excessive iron getting deposited in parts of the body will also lead to bronze diabetes," he said. 
"Adulteration in food items will affect the endocrine system. Authorities should test samples of food products before they are packed. The certification label of the agency that tested the sample should be on the packet for public information," said city resident Vijay Dileepraj.

CSE welcomes Delhi High Court order on junk food

  • Delhi High Court orders to regulate junk food consumption among school children across India. Asks the food authority to enforce its guidelines on wholesome and nutritious foods
  • Foods high in fat, salt and sugar such as chips, fried foods, and sugar sweetened beverages should be restricted in schools and nearby; advertisement and promotion of such foods targeted at children is to be regulated 
  • CSE says the judgement is significant, as it recognises the fact that this kind of food is bad for children. Could prove to be a milestone in combating diseases like obesity and diabetes among children in India 
New Delhi, March 18, 2015: “We welcome the Delhi High Court order in the junk food case, in which it has directed strict implementation of the guidelines for making available wholesome, nutritious, safe and hygienic food to school children in India,” said Sunita Narain, director general, Centre for Science and Environment (CSE), responding to the judgement which came on March 16.
“We would have liked a complete ban on the sale of junk food in schools, but what the Court has ordered is also very significant: restriction is an important step in recognition of the fact that this kind of food is bad for children, and must not be allowed in schools,” Narain added. 
The Court order has come in a public interest litigation of 2010 on the availability of junk foods to school children. In its order, the Court has directed the Food Safety and Standards Authority of India (FSSAI) to implement the ‘Guidelines for making available wholesome, nutritious, safe and hygienic food to school children in India’. These guidelines were developed by a committee constituted by the FSSAI as directed by the Court.
The guidelines provide a scientific background on how consumption of junk foods high in fat, salt and sugar is linked with growing non-communicable diseases such as obesity, diabetes and hypertension among children. Some of the key principles behind these guidelines are ‘benefits of balanced, fresh and traditional food cannot be replaced, ‘schools are not the right places for promoting foods high in fat, salt and sugar’ and ‘children are not the best judge of their food choices’. 
The Court has directed that the guidelines be given a form of regulations or directions as per the Food Safety and Standards Act, 2006 within a period of three months to enforce their implementation across the country.
Narain said: “The guidelines are scientific, comprehensive and well establish the harmful effects of junk foods. The essence throughout the document is to not allow the availability of such foods in schools. If well implemented maintaining the spirit of it, the guidelines will help avoid the looming health crisis in this country”.
She added: “The Court has emphasised on time-bound enforcement across the country and has put immense faith in the FSSAI. It could prove to be a milestone development towards addressing the growing burden of obesity, diabetes and heart disease -- among other non-communicable diseases -- in the Indian context.”
For schools in Delhi, the Court has asked the Administrator, Delhi to consider issuing directions under Rule 43 of the Delhi School Education Rules, 1973 to follow the guidelines and ensure their compliance. The Court has suggested not waiting for regulations or directions from the food authority and taking necessary action by the end of April 2015. 
For schools outside Delhi and those affiliated to Central Board of Secondary Education (CBSE), the Court has directed CBSE to consider this issue, take a decision on it and if possible see if it can include abidance with the guidelines or similar directions as a condition for affiliation or continued affiliations of the schools with CBSE.
What do the guidelines recommend?
• Most common junk foods that are high in fat, salt and sugar such as chips, fried foods, sugar sweetened carbonated beverages, sugar sweetened non-carbonated beverages, ready-to-eat noodles, pizzas, burgers, potato fries and confectionery items should be restricted in schools and 50 meters nearby.
• Advertisement and promotion of such foods targeted at children is to be regulated through a framework that includes all types of media, celebrity endorsements and promotional activities.
• A canteen policy should be implemented based on color coding. Green category foods -- the healthy food options -- should constitute about 80 per cent of available foods. Red category of select most common junk foods that are high in fat, salt and sugar should not be sold or served in schools. Suggested, healthy menu options should include fruit salad, fruits, paneer / vegetable cutlets, khandvi, poha, uthapam, upma, idlis and kathi rolls, low fat milk shakes with seasonal fruits and no added sugar, fresh fruit juice and smoothies with fruits, fresh lime soda, badam

Enforce norms restricting junk food availability: Delhi HC to FSSAI

Chips, fried foods, carbonated beverages and pizzas may no longer be available in school canteens and within its vicinity with the Delhi High Court directing the food safety authority to enforce guidelines on restricting sale of junk food in and around schools.

Chips, fried foods, carbonated beverages and pizzas may no longer be available in school canteens and within its vicinity with the Delhi High Court directing the food safety authority to enforce guidelines on restricting sale of junk food in and around schools.
Under the guidelines, food high in fat, salt and sugar (HFSS) cannot be sold within 50 metres of school premises.
A bench of Chief Justice G Rohini and Justice R S Endlaw refused to direct Food Safety and Standards Authority of India (FSSAI) to use the word "junk" instead of HFSS to describe the unhealthy food articles like chips, fried foods, carbonated beverages, pizzas, etc, saying the word 'junk' has diverse meanings in different areas. It directed FSSAI to turn the guidelines into directions or regulations and to take appropriate steps for ensuring their enforcement within three months.
In order to ensure that the guidelines are adhered to and any violation is actionable under Delhi Schools Education Act, the court directed the Administrator, Delhi to consider, by April 30, whether to issue instructions under the Delhi School Education Rules to follow the FSSAI guidelines.
To ensure adherence by schools outside Delhi, most of which are affiliated to CBSE, the bench directed the Board to consider including compliance of the guidelines as a condition for being affiliated with it.
"We direct CBSE to, on or before April 30, 2015, consider the said aspect and take a decision thereon and if possible, include the condition aforesaid (adherence to guidelines) in the conditions for affiliation / continued affiliation prescribed by it," the bench said in its 22-page judgement.
The FSSAI guidelines require formulation of a canteen policy to provide nutritious, wholesome and healthy food in schools, setting up of a school health team as well as promotion by the schools of nutrition education and awareness though various tools such as posters.
The court's February 25 order came on a PIL flagging the issue of easy availability of junk food and carbonated drinks to children and the harmful effects thereof and seeking a ban on such food items in schools.
The guidelines also lists "sandwiches, fruit salad, fruits, paneer or vegetable cutlets, khandvi, poha, uthapam, upma, idlis and kathi rolls etc. as healthier menu options and low fat milk shakes with seasonal fruits, no added sugar, fresh fruit juice and smoothies with fruits, fresh lime soda, badam milk, lassi, jaljeera etc. as healthy beverage options".
The FSSAI guidelines said there should be colour coding of foods, regulation of promotion of HFSS food among school children by Advertising Standards Council of India (ASCI) and other relevant bodies, review of labeling regulation to enable disclosure of all relevant information as well as controlling of intake of trans fatty acids (TFAs).
The court refused to tinker with the guidelines, saying "an expert body constituted for this very purpose and in performance of its statutory duties has framed the guidelines, without there being any specific challenge thereto".
"We therefore do not feel the need, either to ourselves make changes to the guidelines, or to suggest the same to FSSAI and which axiomatically will have to consider the said suggestions by following the procedure as followed for framing the guidelines," it also said.

Curb junk food in and around schools, HC directs Board

Delhi High Court has asked FSSAI to create regulations and implement them within three months.

Accepting the draft guidelines for restriction on sale of junk food in and around schools, the Delhi High Court has asked the Food Safety and Standards Authority of India (FSSAI) to create regulations and implement them within three months.
The court also directed the Delhi government and the Central Board of Secondary Education (CBSE) to consider issuing directions to schools to implement the guidelines even before the FSSAI frames rules under the Food Safety and Standards Act.
The draft guidelines, which were submitted to the court last year, include measures such as restriction/limit on the the availability of most common “High Fat, Sugar and Salt (HFSS) foods” — chips, burgers and aerated drinks — in schools and area within 50 metres of schools. The guidelines also suggest the creation of a canteen policy and school health education programmes to educate students and parents about the “ill effects” of unhealthy food habits.
The High Court bench of Chief Justice G Rohini and Justice R S Endlaw in its judgment declined to pass orders or directions to the government on how to regulate sale of HFSS foods in schools, after noting that the guidelines had been created by an expert panel.
The court also declined to define the term “junk food” after observing that the draft guidelines had not used the term “junk” but had used the term, HFSS foods.
“When an expert body constituted for this very purpose and in performance of its statutory duties has framed the guidelines, without there being any specific challenge thereto, we do not consider appropriate on our part to tinker with it,” the court said.
The judgment has been issued on a PIL filed in 2010 by the NGO Uday Foundation to curb the sale of junk food and unhealthy eating habits among children in Delhi. The FSSAI guidelines will apply to the whole of the country.
The court took note of the objections raised by amicus curiae Sanyat Lodha regrading the terminology, but held that it did not wish to change the guidelines created by the expert body. In a bid to ensure the implementation of the guidelines in Delhi, the court directed the L-G to consider issuing instructions under the Delhi School Education Act, by April 30.
SchoolSpeak
“ We do not have a canteen. There is a Mother Dairy outlet which sells healthy milk products. We do not provide junk food on the premises and there are no such outlets within 50 metres of the school
- D R Saini, Principal, DPS, R K Puram
Most progressive schools introduced such measures years ago. Some schools do not even have canteens. There is only a window of 20 minutes — the interval — during which students can have their meal. The issue is not really about the school, but what children eat outside school, with parents giving food rich in starch and carbohydrates in their wards’ tiffins”
- Ameeta Mulla Wattal, Principal, Springdales School, Pusa Road

3 die, 500 ill after eating ‘prasad’ in Assam

Guwahati: Three persons died and over 500 have been taken ill in Assam's Barpeta district after consuming adulterated grams given to them as 'prasad' at a religious ceremony.
The trio, including a 10-year-old girl, died at the Fakhruddin Ali Ahmed Medical College Hospital, Barpeta, on Wednesday.
On Monday evening, a large number of people took part in a religious function at Nasattra village in the district where they ate the adulterated grams. They complained of nausea, stomach ailments and dysentery after taking the 'prasad'.
Hospital superintendent Pradip Ojha told TOI on Wednesday that altogether 545 people were admitted to the hospital since Tuesday morning and of them 130 were children.
The district administration on Wednesday ordered an inquiry into the incident. An FIR has also been lodged at Barpeta police station. Barpeta DC Varnali Deka formed a committee to look into the matter. She asked the officials to find out from where the grams were brought by the villagers. "A sample of the prasad has been sent to the state food safety department on Wednesday," the DC said.