Stale Food: Firm and Food Safety Commissioner Fined

KOCHI: A man who contracted acute Hepatitis A after consuming stale food purchased from a retail outlet at Maradu, got his grievance redressed when the Ernakulam Consumer Dispute Redressal Forum asked the company and the food department store to pay monetary compensation to the victim.
The forum asked the opposite parties, Pantaloon Retail India Ltd and Food Bazaar retail outlet, Nucleus Mall, Maradu, to jointly pay the compensation worth ` 1 lakh and an additional amount of ` 2,000 towards the cost of proceedings in the forum. The Food Safety Commissioner who is the third opposite party will have to pay ` 5,000 for not carrying out his duty even after the complainant lodged a complaint.
The forum observed that the food bought by the complainant, Anand Unnikrishnan, which   included pulses, cereals and vegetables from the retail outlet at Maradu were stale. The response of the Food Safety Commissioner to the complaint filed by Anand proves that both the first and second opposite parties were distributing stale food.
In his reply, the Food Safety Commissioner said that the samples from the retail outlet were collected and directions were given to the Chief Food Safety Officer, Mobile Vigilance Squad, Ernakulam to report on the action. “This is a suffice evidence,” observed the forum. Besides, the discharge summary by the hospital clearly states that  Hepatitis A is transmitted orally by consuming contaminated food and the victim had to spend ` 36,414.93 towards treatment expenses.
The Forum fined the Food Safety commissioner as even after claiming that the food safety officials collected the samples, the documents pertaining to it could not be presented  before the forum.  “It is a blatant negligence of duty. Besides,the sale of sub-standard food or unsafe food itself is punishable under Section 51 and 59 of the Food Safety and Standards Act 2006,” the forum observed.
The members of the forums were president A Rajesh, Sheen Jose and V K Beena Kumari.

Tons of Carbide Ripened Mangoes Seized; Three Held

Port Blair, June 9: In a raid over artificially ripened fruits by use of carbide gas, the South Andaman District special police teamhave recovered over 6 kgs of calcium carbide chemical used for ripening of fruits and 277 boxes containing 6045 kgs. of artificially ripened mangoes on 6th June. Three persons have been booked under the Food Safety & Standards Act, 2006.

On the basis of information, that huge quantity of artificially ripened mangoes have been stored in the godown of one Shailesh Mishra at Haddo, the police team comprising of ASI M. Abdul Rasheed, HC Surya Narayan, HC Sanjay Kujur, Constables RakeshToppo, AshishMallick, Mohd. Imran & M. Raja Raoalongwith Food and Safety officials of DHS, under the supervision of DySP (SA) Mohd.Aslam, raided the spot and apprehended three persons namely(1) M.D. Sabir (34) yrs,pvt.business r/o Round Basti (2). M.D. Tabarak (42) yrs,pvt.business r/o Babu lane and Shailesh Kr. Mishra (37) yrs,manager, SaumyaAgrotect Pvt. Ltd. a Kolklatta based company r/o Dollygunj. 6.548 kgs of calcium carbide were seized on the spot.

It was revealed that Shailesh has the tender for supplying the fruits to Defencefor which SabirandTabarak brought 10 tons of mangoes from mainland. To ripen the mangoes, theyused calcium carbide brought from local market. All three accusedpersons were booked under Food Safety & Standard Act 2006 and handed over to the accompanying Health Officials alongwith the chemical and seized mangoes for further legal action.

Adulterated cooking oil

Imphal, June 09 2014: A retailer and its godown which mixed four different brands of cooking oil and sold the adulterated oil by packing it in tins of a popular brand have been sealed by the Food Safety Wing.

At the instruction of NAB OC Inspector RK Bikramjit, SI Jiten and SI Shamu raided a godown at Mantripukhri at around 11 am today.

It was during the raid that the NAB team saw the act of mixing different brands of cooking oil.

The NAB team raided the godown on a specific tip off about presence of intoxicating substances in the area.

As it was not their duty, the NAB team informed the Food Safety Wing.

Food Safety Officer Imphal Y Shatrajit and his Churachandpur counterpart Th Sunil came to the godown and sealed it.

The godown belongs to Ajoy Traders, Thangal Bazar and its owner is one Mulchand from Rajasthan.

The plot and building of the godown belongs to one Momon who works in FCI.

Four cooking oil brands; Neeraj, Tagore, Ruchi Gold and Shivam were poured out on RCC floor and the mixed up oil was collected in a depressed portion.

The oil thus mixed up are filled in Neeraj brand tins using sieve.

It was found that oils thus mixed had already expired.

Yet, the adulterated oils were sold by Ajoy Traders.

Food Safety Officer Y Shatrajit said that people involved in food adulteration and selling such food items can be arrested and punished under the Food Safety Standard Act, 2006 .

Both the godown located at Mantripukhri and the retailer shop of Thangal Bazar have been sealed and a thorough investigation would be conducted, Shatrajit said.

Oil adulteration operation unearthed

Adulterated oil worth Rs 30 lakhs seized
IMPHAL, June 9: Adulterated edible mustard oil and betel nuts worth around Rs 50 lakh were seized this early morning by a joint team of the Food Safety and Narcotics and Affairs of Border from a private godown at Khambam Lamkhai.

The owner of the seized consignment has been identified as Mulchand of Rajasthan and presently staying at Thangal Bazar operating under the name ‘Ajay Traders.’

The team was told that the process had been going on at the godown for the past more than seven-eight months. Mulchand had taken the godown on rent about a year ago from the owner identified as Momon Singh, an employee of the FCI.

Food safety officer in charge, Imphal East Satrajit called a press conference in this regard today.

He said the labourers revealed that the original oil tins were opened, adulterated and then resealed at the godown.

The Food Safety team was informed by the NAB this morning about the operation , he said.

The unearthed adulterated edible oil include 100 numbers of 15-litre Neeraj Mustard Oil tins, 90 tins of Ruchi Gold Soya Bean oil, 300 empty tins levelled Shivam, Tagore, Neeraj, Ruchi Gold, etc, 7200 numbers of 500 ml Neeraj bottles, 1000 packets of one litre Ruchi Gold packets, 1200 bottles of Neeraj 200 Ml bottles, 1200 bottles of one-litre Neeraj and 150 tins of various other brands, according to the food safety officer in charge.

A NAB team led by SI M Jiten, SI Y Shamu and Premchand and Abung had raided the godown on receiving intelligence inputs that some NDPS item was being prepared in the area around 11.00 am today, said Satrajit.

The information they had proved correct and the team found labours involved in the process of adulterating edible oil in very unhygienic and unsafe conditions, he said.

The food safety officer said his team was then informed about the adulteration process by the NAB team.

His team which also included Th Sunit, food safety officer, Churachandpur and others rushed to the spot and found two labourers inside the godown along with the oil containers.

The total amount of edible oil is worth around Rs 30 lakh, he said.

At the same time, the team on checking the next room found sub-standard betel nuts in several gunny bags worth around Rs 20 lakh, he said before adding, this sub-standard nuts were to be mixed with the normal nuts and sold off.

The items have been seized and the godown sealed under the Food Safety Standard Act, 2006 under RR 2011, he said.

Meat shops and eateries to come under police scanner

KOCHI: In the wake of seizure of huge quantity of rotten poultry meat recently, police and food safety department have decided to clamp down on illegal meat shops, besides monitoring eateries and meat shops in the city.

The inspections and surveillance activities will be carried out separately by both police and food safety department, according to sources.

"In the context of seizure of rotten meat, we will inspect meat shops in the city. Many of them have been operating secretly without valid licence," said K Ajith Kumar, assistant commissioner, food safety, Ernakulam. However, he refused to divulge more details.

On Friday, police and health department had seized 600kg of rotten duck meat, which was meant for supply in Ernakulam and at Kalavoor in Alappuzha district. In an earlier incident, police had seized over 300kg rotten chicken meat from a stall in Kaloor market.

But food safety department officials expressed their inability to conduct frequent raids due to shortage of staff and vehicles. "It is not possible for us to carry out checking regularly. Coordinated efforts of various agencies are required to keep a check on it. Many a time we are kept in the dark when local bodies and police conduct raids," said a food safety official.

He added that the food safety department has already sought assistance of the state intelligence to find out the suppliers and buyers of stale meat.

Police say that supply of rotten meat to restaurants and other eateries has become rampant in the city. "It's a serious issue. Police will soon conduct inspections to keep a check on the use of stale meat by restaurants," said M Ramesh Kumar, assistant commissioner, special branch, Kochi City.

Food safety officials said stale chicken seized from Kaloor market was meant mainly for migrant workers. Though the suppliers had claimed that the stale meat was not sold for human consumption but was rather meant for pet animals, food safety officials were not quite convinced and did not find a grain of truth in that statement.

Meanwhile, restaurant association and bakers' association blamed each other for the use of stale meat. "Rotten meat is not used by restaurants. Instead it is used by bakeries for preparing cutlets and puffs," said Jose Mohan, general secretary, Kerala Hotel and Restaurant Association.

However, bakeries denied the claim of restaurant association. "We don't use rotten meat in cutlets and puffs because if we use then people will immediately come to know about it due to the stench of stale meat," said P M Sankaran, president, Bakers Association Kerala (Bake).

The inspections and surveillance activities will be carried out separately by both police and food safety department, according to sources. "In the context of seizure of rotten, we will inspect meat shops in the city. Many of them have been operating without valid license and secretly," said K Ajith Kumar, assistant commissioner, Food Safety Ernakulam. However, he refused to reveal more on the same.

In the latest incident, police and health department seized 600kg of rotten duck meat, which was meant for supply in Ernakulam, in Kalavoor in Alappuzha district on Friday. In an earlier incident, police had seized over 300 kg rotten chicken meat from a stall in Kaloor market.

But food safety department officials expressed their inability to conduct frequent raids due to shortage of man power and vehicles. "It was not possible for us to conduct checking regularly. In order to check the issue, coordinated efforts of various agencies are required. On several occasions, we are not informed by local bodies and police when they conduct raids," said a food safety official. He added that the food safety department has already assistance of the state intelligence in order to find out suppliers and buyers of stale meat.

According to police, supply of rotten meat to restaurants and other eateries has become rampant in the city. "It's a serious issue. Police will soon start inspections in restaurants in order to check use of stale meat by restaurants," said M Ramesh Kumar, assistant commissioner, special branch, Kochi City.

The food safety officials said that stale chicken seized from Kaloor market was meant mainly for migrant workers. They also ruled out claims of suppliers that stale meat was not being sold for human consumption and it was being sold for consumption of pet animals.

Meanwhile, restaurant association and bakers' association blamed each other for the use of stale meat. "Rotten meat is not used by restaurants. Instead it is used by bakeries for preparing cutlet and puffs," said Jose Mohan, general secretary, Kerala Hotel and Restaurant Association.

However, bakeries denied the claim of restaurant association. "We don't use rotten meat in cutlets and puffs because if used, then people will immediately know about it, due to the stench of stale meat," said P M Sankaran, president, Bakers Association Kerala (Bake).

Now, whatever happened to that chilly chicken!

KOCHI: If you haven't noticed, the tomato soup served in city restaurants is no longer creamy red in colour and the schezwan fried rice looks like ordinary vegetable fried rice. Increasing number of hotels and bakeries in the city are abstaining from using food colour and monosodium glutamate (known by its brand name Ajinomoto) in their dishes.

After recent raids conducted by food safety officials, the Kerala Hotel and Restaurant Association (KHRA) has issued instructions to their member hotels and bakeries to refrain from using food colours in dishes.

"Though hoteliers are permitted to use food grade colours and monosodium glutamate in some specific dishes, the association has instructed them to completely refrain from using these. It has been scientifically proven that these products contain harmful substances. The hotel owners can be fined for excess or unauthorized presence of food colours and monosodium glutamate. We no longer want to take the risk," said KHRA Ernakulam district president Shiju M P.

The association has also given directions to maintain hygiene in the kitchen, procure raw material from registered traders and keep a list of these products, practice regulations set by the Food Safety and Standards Authority of India (FSSAI) while deep freezing boiled chicken and meat, limit storage of frozen chicken and meat to a maximum of two days, appoint staff to constantly monitor the functioning of freezers, provide facilities for staff to maintain personal hygiene, and not to provide entry from kitchen to toilet.

"In fact, from last year we have been trying a phase by phase implementation of these directives. As food safety has become a major concern, the association does not want to prolong the process. Moreover, KHRA is also planning to bring in a separate agency to monitor the implementation of these directives in member hotels. Special squads functioning under these agencies will inspect the hotels and issue instructions to rectify lapses," added Shiju. There are over one lakh members, including hotels, restaurants and bakeries, under the organization. In Ernakulam, KHRA has about 50,000 members.

Meanwhile, restaurants in the city have already started following the association's directions. "There is a general feeling that hotels are not serving quality food. We want to give them good food and maintain the goodwill. The hotel owners cannot afford to lose business," said Senthil Nathan, supervisor at a city hotel.

Some restaurants say that a few of their customers are surprised at the sudden change in the taste, texture and colour of the food served. "Those who are health conscious appreciate our move while others express disappointment. As we are into food business, we have to abide by rules," said Hashim Ansari of a sandwich outlet.

Implementation of Food Safety and Standards Act in the Isles: Landmark Judgment by Calcutta High Court

Port Blair, June 8: The Food Safety and Standards Act 2006 and Rules 2011 is being implemented in the Islands on adhoc mechanism from 5^th August 2011. As per the Act the Statutory functionaries have to be appointed on Whole-Time- Regular basis, but the A&N Administration had appointed the Director of Health Services and Medical Officers on additional Charge of Commissioner Food Safety and Designated Officers (Chief Food Safety Officers).

On a Public interest Litigation Filed by Advocate K. Sabir on behalf of Island Protection Forum, the Ministry of Health and Family Welfare supported the petitioners cause. The High court expressed its displeasure on the lack of seriousness in ensuring the right to safe food. Under Article 21 of the Constitution, the Constitution Guarantees Right to live with human dignity'. It is the duty of the state to raise the level of nutrition and the standard of living and to improve public health.

The petitioner contented that no Food is being tested in the islands for the past 15 years, as there is no Food Analyst and said any food article which is hazardous or injurious to public health is a potential danger to the fundamental right to life guaranteed under Article 21 of the Constitution of India. Therefore it is mandatory to appoint all Statutory Functionaries on a Whole-time Basis.

The Hon’ble Court directed the Union Government and the UT Government to appoint all statutory functionaries  (The State Food Safety Authority consisting of Whole Time Commissioner Food Safety, Whole Time Designated Officer, Whole Time Food Safety Officer and Food Analayst) to implement the Act in a proper and complete manner as per the mandatory qualification given in the Food Safety and Standards Rules.

If the Act is implemented properly as per the Hon’ble Court’s Order, it is likely to generate many Jobs apart from the post of Food Safety Officer whose qualification requires Masters in Chemistry, or Graduate in Food Science (BSc Agriculture) or Food Technology or Microbiology.