Coimbatore: Coimbatore District Food Safety Department officer has issued guidelines to sweets and savoury manufacturers ahead of Diwali.
Coimbatore: Coimbatore District Food Safety Department officer has issued guidelines to sweets and savoury manufacturers ahead of Diwali.
1. A fine of Rs. 2000/- will be imposed under Section 58 of the Act 2006 for sweets/savoury manufacturers of wholesale and retail outlets who use old newspapers spread out on top of itto absorb the oil in the sweet and savory or even if the top of the snack pile is covered with old news papers.
2. The area should be kept clean and hygienic when prepared and sold in bakeries, hotels, wedding halls and other places in Coimbatore district for the Diwali festival. Sweet and savoury varieties should be prepared using quality materials and should not be kept in place where open flies may sit on them.
3.Action will be taken under the Food Safety Standards Act if oil is recycled to make the snacks.
4. Permitted colour pigments should be used only in permitted quantities to make sweets. Further, if the study finds that excessive amounts of color pigments have been added to the sweets, a food sample will be taken and sent for analysis. Action will be taken against the food trader based on the analytical report.
5. Full details of the oil, ghee and raw materials used to make the sweets and savouries should be printed on the label.
6. Sweets and savouries should be prepared with pure drinking water. After preparing the eatables, utensils should be washed thoroughly to prevent fungal infections.
7. Also, sweets made with dairy products should be kept separate and the date of expiry of milk based desserts should be printed on the label.
8. Shops which sell non-packed/loose sweets, should have a register of the details such as Best before date and Use by Date. The register should also have the details of oil/ghee/vanaspati/milk products used for preparing the eatables.
9. Details such as dates of production and expiry of the eatables should be displayed for the consumers at all retail shops.
10. Details of oil and ghee used to make sweets and condiments should be mentioned on a notice board.
11. When packaging and selling sweets and savouries, dates of production and expiry, batch number, manufacturer's address, food safety license and registration number should be printed.
12. Manufacturers and sellers of food items for Diwali must be licensed and registered under Section 31 of the Food Safety Standards Act, 2006. If there is an already existing license, it must be renewed immediately upon expiration. Action will be taken against the food trader if it is found that the license/registration certificate has not been obtained under the Food Safety Standards Act during the inspection.
In addition, the Department of Food Safety has asked to register complaints such as of addition of excess color, unhygienic food preparation and distribution, substandard food, and hoarding of cooking oil, milk/water/tea powder and tobacco products at the WhatsApp Number 94440-42322.
1. A fine of Rs. 2000/- will be imposed under Section 58 of the Act 2006 for sweets/savoury manufacturers of wholesale and retail outlets who use old newspapers spread out on top of itto absorb the oil in the sweet and savory or even if the top of the snack pile is covered with old news papers.
2. The area should be kept clean and hygienic when prepared and sold in bakeries, hotels, wedding halls and other places in Coimbatore district for the Diwali festival. Sweet and savoury varieties should be prepared using quality materials and should not be kept in place where open flies may sit on them.
3.Action will be taken under the Food Safety Standards Act if oil is recycled to make the snacks.
4. Permitted colour pigments should be used only in permitted quantities to make sweets. Further, if the study finds that excessive amounts of color pigments have been added to the sweets, a food sample will be taken and sent for analysis. Action will be taken against the food trader based on the analytical report.
5. Full details of the oil, ghee and raw materials used to make the sweets and savouries should be printed on the label.
6. Sweets and savouries should be prepared with pure drinking water. After preparing the eatables, utensils should be washed thoroughly to prevent fungal infections.
7. Also, sweets made with dairy products should be kept separate and the date of expiry of milk based desserts should be printed on the label.
8. Shops which sell non-packed/loose sweets, should have a register of the details such as Best before date and Use by Date. The register should also have the details of oil/ghee/vanaspati/milk products used for preparing the eatables.
9. Details such as dates of production and expiry of the eatables should be displayed for the consumers at all retail shops.
10. Details of oil and ghee used to make sweets and condiments should be mentioned on a notice board.
11. When packaging and selling sweets and savouries, dates of production and expiry, batch number, manufacturer's address, food safety license and registration number should be printed.
12. Manufacturers and sellers of food items for Diwali must be licensed and registered under Section 31 of the Food Safety Standards Act, 2006. If there is an already existing license, it must be renewed immediately upon expiration. Action will be taken against the food trader if it is found that the license/registration certificate has not been obtained under the Food Safety Standards Act during the inspection.
In addition, the Department of Food Safety has asked to register complaints such as of addition of excess color, unhygienic food preparation and distribution, substandard food, and hoarding of cooking oil, milk/water/tea powder and tobacco products at the WhatsApp Number 94440-42322.