The issue of food adulteration is a major problem in our country and FSSAI regulations are likely to be tightened in the near future in order to curb this rampant menace. Regular self-inspection of food establishments by FBOs themselves will stand them in good stead when it comes to facing inspections by food inspectors or while applying for renewal of licences
As per the Food Safety and Standards Authority ofindia (FSSAI), food adulteration is an act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. Food adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect nature, substances and quality of food, but also their incidental contamination during the period of growth, harvesting, storage, processing, transportation and distribution.
As per the Food Safety and Standards Act, 2006 (FSS Act) adulteration can include any substandard food not meeting the standards but may not really be unsafe e.g. milk diluted with water; misbranded food, i.e. false or deceptive claims made in the package or advertising; or food containing extraneous matter, such as a non-permitted ingredient or additive; food containing pesticides in excess of quantities specified by regulations; un-hygienically processed food; or food that is infected with bacteria, virus or fungi; or infested with worms, weevils or insects.
Food adulteration may be of two types: intentional or incidental. Some adulterants are added intentionally, largely for financial gains (economic adulteration), the most common form being color adulteration, e.g. addition of extraneous materials to ground spices. Others are incidental that can arise accidentally or due to carelessnessor ignorance. These include spillover from pesticides and fertilizers, rodent droppings, insect larvae, and metallic contaminationof food.
It is of the utmost importance that food business operators (FBOs) be well aware of food adulteration issues, so that they can immediately institute corrective measures within their purview of operation.
Last year, of a total number of 46,283 restaurants sampled by the Government authorities, 9,265 were found to be serving adulterated food.
Importance of FSMS programme for FBOs
The Food Safety Management System (FSMS) has been designed to prevent food-borne illnesses and to provide safe food for human consumption. The FSSAI has documented the FSMS programme for all food businesses so that safe food could be served to the consumer. A well-designed FSMS programme that has appropriate control measures can help food establishments to comply with food hygiene regulations and ensure that food prepared for sale is hygienic and safe for consumers.
Under the FSS Act, it is mandatory for all FBOs to have a Food Safety and Management System programme. Any FBO that applies for licence or renewal of licence has to submit FSMS programme related documents along with the application for licence.
The important documents for FSMS programme are:
* Process Flowchart
* FSMS Plan
* Self-Inspection Checklist (as per Schedule IV)
At present, FSSAI under the Food Safety Management System covers GMP/GHP/Schedule 4 and Critical Control Point identifi cation and monitoring. FSSAI approved audit agency may inspect the FBOs on the scope of these criterion.
Food safety checklist for self-inspection by FBOs
The FBOs, with particular reference to hotel and restaurant owners, need to keep in mind that they themselves need to have a standard operating procedure (SOP) in place to carry out food safety checks in accordance with the FSSAI guidelines. It is required that the operational process be fragmented into a number of steps in order to implement the checks to prevent unintentional adulteration due to unhygienic practices during food preparation and delivery. The following points should be kept in mind, particularly with regard to restaurants.
Rules and regulations
* Do you have a valid FSSAI license that is displayed at a prominent place in the restaurant?
* Do you have a water analysis report from a recognized lab?
* Do you check food articles for quality and labeling compliance?
* Do you inform the authorities about any changes in activity or modifications?
Equipment and fixtures
* Are your equipment, utensils and fixtures made of a suitable material?
* Do you have provision for cleaning and disinfecting utensils, equipment and other appliances?
* Are you using separate chopping boards for raw fruits/vegetables/meat/poultry and ready-to-eat food?
Kitchen and food preparation
* Is cooking and frying being carried out under a chimney with an appropriate suction capacity?
* Are you preparing/cooking veg and non-veg food separately?
* Are you using good quality packaged cooking oil?
* Are you using only permitted food additives and in recommended quantities?
Cleanliness and hygiene
* Is your food preparation area and work surfaces maintained and kept in a clean condition?
* Do you have provisions for cleaning the utensils, crockery and other items?
* Are the walls and floors of the kitchen and eating area clean and well maintained?
* Are the members of staff free from disease and observing adequate personal hygiene as per standards?
* Do the food handlers wash their hands regularly before food preparation?
* Do the food handlers avoid smoking and chewing while handling food?
* Do you have provisions for pest control? Storage and packing
* Do you have adequate and proper space for storing materials?
* Are you storing chemicals, detergents and other cleaning agents away from food materials?
* Are you storing veg and non-veg items separately?
* Do you have adequate refrigeration/freezer/cold storage facility for various types of perishable food items?
Transportation of food
* Do you use dedicated vehicles for cooked food products that are kept in clean and hygienic condition?
* Do the vehicles have the facility for carrying chilled and frozen food products?
Water
* Is there adequate supply of potable water for food processing and preparation?
* Do you have water analysis report from a recognized lab?
* Is the ice and steam that comes in direct contact with food produced from potable water?
Documentation and records
* Are you maintaining records for all the SOPs being followed in your establishment?
* Are you keeping records of the microbiological contamination reports on food articles?
* Are you maintaining records of the water test reports?
* Are you keeping records of pest control activities?
* Are you carrying out periodic audits on the whole process?
From the foregoing discussion, it follows that food safety checks are an essential component for preventing incidental adulteration that can arise accidentally due to carelessness or sheer ignorance.
As per the Food Safety and Standards Authority ofindia (FSSAI), food adulteration is an act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. Food adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect nature, substances and quality of food, but also their incidental contamination during the period of growth, harvesting, storage, processing, transportation and distribution.
As per the Food Safety and Standards Act, 2006 (FSS Act) adulteration can include any substandard food not meeting the standards but may not really be unsafe e.g. milk diluted with water; misbranded food, i.e. false or deceptive claims made in the package or advertising; or food containing extraneous matter, such as a non-permitted ingredient or additive; food containing pesticides in excess of quantities specified by regulations; un-hygienically processed food; or food that is infected with bacteria, virus or fungi; or infested with worms, weevils or insects.
Food adulteration may be of two types: intentional or incidental. Some adulterants are added intentionally, largely for financial gains (economic adulteration), the most common form being color adulteration, e.g. addition of extraneous materials to ground spices. Others are incidental that can arise accidentally or due to carelessnessor ignorance. These include spillover from pesticides and fertilizers, rodent droppings, insect larvae, and metallic contaminationof food.
It is of the utmost importance that food business operators (FBOs) be well aware of food adulteration issues, so that they can immediately institute corrective measures within their purview of operation.
Last year, of a total number of 46,283 restaurants sampled by the Government authorities, 9,265 were found to be serving adulterated food.
Importance of FSMS programme for FBOs
The Food Safety Management System (FSMS) has been designed to prevent food-borne illnesses and to provide safe food for human consumption. The FSSAI has documented the FSMS programme for all food businesses so that safe food could be served to the consumer. A well-designed FSMS programme that has appropriate control measures can help food establishments to comply with food hygiene regulations and ensure that food prepared for sale is hygienic and safe for consumers.
Under the FSS Act, it is mandatory for all FBOs to have a Food Safety and Management System programme. Any FBO that applies for licence or renewal of licence has to submit FSMS programme related documents along with the application for licence.
The important documents for FSMS programme are:
* Process Flowchart
* FSMS Plan
* Self-Inspection Checklist (as per Schedule IV)
At present, FSSAI under the Food Safety Management System covers GMP/GHP/Schedule 4 and Critical Control Point identifi cation and monitoring. FSSAI approved audit agency may inspect the FBOs on the scope of these criterion.
Food safety checklist for self-inspection by FBOs
The FBOs, with particular reference to hotel and restaurant owners, need to keep in mind that they themselves need to have a standard operating procedure (SOP) in place to carry out food safety checks in accordance with the FSSAI guidelines. It is required that the operational process be fragmented into a number of steps in order to implement the checks to prevent unintentional adulteration due to unhygienic practices during food preparation and delivery. The following points should be kept in mind, particularly with regard to restaurants.
Rules and regulations
* Do you have a valid FSSAI license that is displayed at a prominent place in the restaurant?
* Do you have a water analysis report from a recognized lab?
* Do you check food articles for quality and labeling compliance?
* Do you inform the authorities about any changes in activity or modifications?
Equipment and fixtures
* Are your equipment, utensils and fixtures made of a suitable material?
* Do you have provision for cleaning and disinfecting utensils, equipment and other appliances?
* Are you using separate chopping boards for raw fruits/vegetables/meat/poultry and ready-to-eat food?
Kitchen and food preparation
* Is cooking and frying being carried out under a chimney with an appropriate suction capacity?
* Are you preparing/cooking veg and non-veg food separately?
* Are you using good quality packaged cooking oil?
* Are you using only permitted food additives and in recommended quantities?
Cleanliness and hygiene
* Is your food preparation area and work surfaces maintained and kept in a clean condition?
* Do you have provisions for cleaning the utensils, crockery and other items?
* Are the walls and floors of the kitchen and eating area clean and well maintained?
* Are the members of staff free from disease and observing adequate personal hygiene as per standards?
* Do the food handlers wash their hands regularly before food preparation?
* Do the food handlers avoid smoking and chewing while handling food?
* Do you have provisions for pest control? Storage and packing
* Do you have adequate and proper space for storing materials?
* Are you storing chemicals, detergents and other cleaning agents away from food materials?
* Are you storing veg and non-veg items separately?
* Do you have adequate refrigeration/freezer/cold storage facility for various types of perishable food items?
Transportation of food
* Do you use dedicated vehicles for cooked food products that are kept in clean and hygienic condition?
* Do the vehicles have the facility for carrying chilled and frozen food products?
Water
* Is there adequate supply of potable water for food processing and preparation?
* Do you have water analysis report from a recognized lab?
* Is the ice and steam that comes in direct contact with food produced from potable water?
Documentation and records
* Are you maintaining records for all the SOPs being followed in your establishment?
* Are you keeping records of the microbiological contamination reports on food articles?
* Are you maintaining records of the water test reports?
* Are you keeping records of pest control activities?
* Are you carrying out periodic audits on the whole process?
From the foregoing discussion, it follows that food safety checks are an essential component for preventing incidental adulteration that can arise accidentally due to carelessness or sheer ignorance.
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