Soon, your Tirupati laddu may come with a food safety mark. A report published in The Hindu said that the Triumala Tirupati Devasthanam, which runs the renowned temple will have to obtain a license from the Food Safety Association of India (FSSAI).
Suneeti Toteja, director of the Food Safety and Standards Authority of India (FSSAI), a central body which regulates manufacturing, processing, distribution and sale of food in India, has written to the food commissioner of Andhra Pradesh, stating that the temple authority must adhere to the safety standards prescribed the Food Safety Standards Act, 2006.
Since laddu is a "food" under the act, the temple administration has to buy a license to distribute it, the letter continued. TTD is officially a Food Business Operator (FBO), as per the Act and is bound to follow the safety standards, the letter added.
Toteja letter had come in response to a Right To Information (RTI) application filed with the FSSAI complaining about the alleged unhygienic conditions under which the laddus are made by the TTD, the board which runs the renowned temple, The Hindu report said. Bengaluru-based T Narasimhamurthy had submitted the application.
According to food safety act, only those wearing clean clothes and not suffering from any kind of infections shall be allowed to manufacture and pack food, a Bangalore Mirror report stated. Narasimhamurthy has said that the laddus must have a expiry date, while a bill must be provided when it is purchased.
The Tirupati laddu has a 300-year history behind it, and is believed to have been invented in the 18th century. The laddu, offered to devotees as prasadam, is known for its unique taste, the tabloid added.
However, according to latest reports, the TTD has refused entry to food inspectors on the grounds that the temple kitchen is an auspicious place. The board also refused to consider the laddu as a food, since it believed devotees cannot be considered customers.
Narasimhamurthy is waiting for a reply from the food inspectors regarding the hygiene conditions in the kitchen.
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