TN : Unhygienic food served in street stalls in school zone

Consumer complaint as posted in Indian Consumer Complaints Forum on Feb – 18-2020

Respected Sir,

I am M.G.A.Subbhiramani residing at no 5, Prasana Vinayagar koil st, Palayamkottai. Now days lot of road side street food stalls are opening on our street. Its a school zone area and also the foods are no hygienic. Lot of people or coming to voc ground and they are eating and throwing the plates on the drainage near my home. People are parking the vehicles in front of my that its difficult for us. So I request you to take proper action.

Thanking you,

Yours faithfully,


Coronovirus : FSSAI to step up efforts to improve hygiene at fish , meat stalls

Food Safety and Standards Authority of India (FSSAI) believes it is critical to raise the bar for hygiene and food safety practices adopted in meat and fish shops and slaughterhouses in the country, at a time when the world is coping with the novel Coronavirus outbreak, which has reportedly originated from a wholesale animal and seafood market in Wuhan, China.
The food safety authority has stepped up efforts in this direction and will be initiating hygiene-rating certification for meat and fish shops in collaboration with the State governments. In the past year, it conducted third-party audits of municipal slaughterhouses and is in the process of making third-party audits mandatory for private fish and meats shops and slaughterhouses (among other high-risk food categories).
Pawan Agarwal, CEO, FSSAI said, “The issue of hygiene and food safety practices adopted in the meat and poultry sector has becomes even more significant, at a time when the world is dealing with the novel coronavirus. We want to focus on further increasing sensitisation among food business operators and consumers regarding the issue of food safety and hygiene in this sector.”
Market surveillance
Elaborating on the steps taken by FSSAI, he added, “We conducted audit of municipal slaughterhouses in the past year and believe they require a lot of hygiene upgradation. Private slaughterhouses are also now getting third-party audits. At the same time, we have initiated hygiene-rating certification at our own cost for meat and fish shops in collaboration with the State governments. Initially we will fund hygiene-rating certification for 50 meat and fish shops to create sensitisation.” FSSAI hopes that hygiene rating scheme will be adopted by all meat and fish product shops in the next one year.
The food safety regulator will also begin a market surveillance exercise to look into the issue of safety and quality in imported packaged food and food supplements in the coming months. “We have received many complaints regarding quality and safety of imported packaged food products and food supplements. So, we will be doing a market surveillance of certain categories of imported products to understand the key problems in this space,” Agarwal said.
Testing facilities at ports
To ensure ports used for food imports are linked with proper testing facilities, FSSAI has already rationalised the number of ports allowed for food imports to 150 from 360. “Further, we may look at putting additional restrictions on import of certain products from certain ports which may not be adequately equipped to conduct proper inspection and testing of those categories of food products, ” he said.
On Monday, FSSAI announced the setting up of six branch offices, four import offices and two food laboratories in the country to strengthen its pan-India presence in the country. With this, FSSAI will have four regional offices in New Delhi, Mumbai, Chennai and Kolkata, 12 branch offices and 6 import offices, it stated.
It will also have four national food laboratories in Kolkata, Delhi-NCR, Mumbai JNPT and Chennai. While it has already upgraded the national food lab in Delhi-NCR (Ghaziabad), work on upgradation of the Kolkata-based national lab is in the advanced stages. “We will set-up two new food labs in Mumbai JNPT and Chennai and the already built-up space will be taken on long-term lease from port authorities to establish these two new food labs,” Agarwal said. He added that laboratory extension centres at Sanauli and Raxaul on Indo-Nepal border will also be expanded into full-fledged food labs.

TN : Temple prasadam to soon get Hygiene Certificate

Training to bring in hygienic practices in food industry

August is ‘Hygiene Month’ for restaurants

Awareness sessions, cleanliness and quality monitoring to be organised

Rattled by the frequent ‘hygiene raids’ by Health authorities and municipal officials on eateries in several places in the State, the Kerala Hotel and Restaurant Association has decided to observe August as a ‘hygiene month.’
“We are asking our members to give top priority to cleanliness of the restaurant premises, hygiene in cooking and use of quality ingredients,” Moideenkutty Haji, association president, told The Hindu.
During the month, the staff of restaurants, particularly those from outside Kerala, would be sensitised to the hygiene standards. Awareness sessions would be held for staff and owners. A hygiene monitoring squad of the association would randomly inspect the eateries.
Drops stir plan
Mr. Moideenkutty said the association had earlier planned to go on an indefinite Statewide shutdown of all eateries in protest against the raids by the Health Department authorities and officials of the municipalities and Corporations on the restaurants. The strike plan has now been dropped.
He alleged that the raids had not followed any standard criteria or norms. The officials simply seized allegedly stale food and gave wide bad publicity to the eateries. This was unfair and showed the entire industry in poor light.
He said the Food Safety authorities, on the other hand, had their own definition of stale food and had a set of criteria for hygiene.
Black sheep
He claimed that, like in any industry, there were black sheep in the restaurant sector and these few were bringing bad name to the industry. He noted that there were around a million workers in the hotel and restaurant industry in the State.
Close to a half of them were migrant workers, mainly from Bengal, Assam and Odisha._

Consumer alert – Harvest Gold Bread – prepared in unhygienic conditions

Consumer complaint as posted by Seema Snow on June 26th in Indian Consumer Complaints Forum

Harvest Gold — bread prepared in unhygienic conditions

Image result for harvest gold bread

Image : Representational

One can easily feel the dust particles while eating the bread. Hv tried many a times thinking that may be this time I will get fresh and tasty bread but unfortunately nothing changes. Many of my friends Hv stopped buying it brand bcoz they feel that probably the bread is being prep in unhygienic conditions. Kindly look into the matter


Soon your street food will have much needed hygiene



Street food is usually considered unhealthy and it’s frowned upon to indulge in your favourite treats. This reputation has been built on the assumption that street foods have questionable hygiene standards.

But all this is about to change as the district assistant commissioner of food safety will launch an initiative to convert the beach stretch into ‘clean street food hub’. 
A proposal in the regard has been submitted to the Food Safety and Standards Authority of India (FSSAI). 
The project will ensure that street food vendors at the beach stretch (city corporation office to Lion’s Park) maintain quality and hygiene of the food delivered to customers. 
FSSAI will conduct a pre-audit before giving final approval to transform it into a clean street food hub. The vendors who sell food items must comply with stipulated norms of FSSAI will be issued licence.
The project aims at ensuring healthy, hygiene and safety standard of street food and holistic development of the street food vendors.
There are framed guidelines for upgrading the existing infrastructure of street food clusters to make it safe and hygienic.
The parameters include best practices for garbage disposal, maintaining personal hygiene, demarcating cooking and non-cooking area, working street lights, pest control and overall cleanliness among other things.
The scheme will bring them all under the Food Safety and Standard Act. The project will also empower street vendors with basic knowledge about food safety and ensure that they maintain personal hygiene and uses safe drinking water.
It will also ensure that the food is protected from pests and dust and the vendors use clean utensils to cook. 
Proper disposal of waste will be carried out. The officials will also conduct a training programme to create awareness about the norms of Food Safety and Standard Act. 
According to the office of the assistant commissioner of food safety Kozhikode, preliminary survey has identified a total of 98 street vendors at the beach stretch. 
P K Aleyamma, assistant commissioner of food Safety, said FSSAI officials will conduct a pre-auditing before giving the. “Only licensed vendors will be allowed to operate on the stretch,’’ she added
“Reuse of oil and usage of artificial colours that pose threat to your health will not be allowed once the project is implemented,’’ she said adding that the scheme will be extended to other streets as well.
The ‘Clean Street Food Hub’ initiative will raise hygiene standards and revolutionise street food vending in the city, making it popular among both domestic and international tourists while also preserving rich culinary heritage.
The initiative will nudge the street food vendors into a food ecosystem where the Indian street food vending will be looked up with high esteem at a global level.

Temple food and mid day meals : need for hygiene protocols

Death by food poisoning is back in the news in Karnataka. As of the last report 13 people have died and over 130 people fell ill by consuming the prasad that was served at a temple in Chamarajanagar. This comes just two days after 87 students took ill after finding lizard in their midday meal scheme.
And the chief minister’s answer to this is to issue a circular, by the Religious and Endowments or Muzrai department of Karnataka, which states that all food served in temples, including those to be donated by private individuals, should be tested before being distributed to devotees. What will be tested and how it will be tested is for anyone to guess. It would not be surprising if tests refers to taste.
Neither test nor taste is a solution to the issue primarily because tests take way too long, are very expensive and the infrastructure is not available everywhere. Taste on the other hand is not an indication either, as good taste is not a guarantee of the food being free from contamination. In this case the methodology for contamination was very primitive but that should not lead us to the conclusion that things can be detected by taste.
The only way to avoid such situations from continuously recurring is to have a preventive system. It starts with having a secured premises. The following are the four basic points that need to be addressed:
Food should not be cooked in an open area as it often happens. There should be a closed area designated for the preparation of food and the cleanliness and hygiene of the place must be maintained.
The people cooking the food must be trained on food safety and hygiene and must have gone through the mandated medical tests before handling the food.
Storage and transport of the food must follow the guideline of moving only in closed containers and at the right temperature, following the tenement “hot must be hot and cold must be cold”
Fresh food must be served ideally within two hours (or 4 hours if the temperature is maintained) of preparation. Packaged food including the prasadam must have a date of expiry and non-toxic packaging material must be used.
The FSSAI had issued an order dated 29th January 2018 on the roll out of BHOG (Blissful Hygienic Offering to God) in states and union territories and the state of Karnataka has done absolutely nothing about it. It is time that we implement things that will be effective and capture the best practices across the states rather than just issue more government orders which cannot be enforced.

Hygiene and Sanitation tips for FBOs

Hygiene tips : handwashing