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FTCCI hosted aSeminar on Understanding Food Safety and Its Regulatory Compliances

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Hyderabad:  FTCCI hosted a Seminar on Understanding Food Safety and Its Regulatory Compliances at its premises in Red Hills stated Chandra Mohan, Chairman of Agro & Food Processing Committee of FTCCI in a press note issed on Sunday.

Chandra Mohan, Chair of Agro & Food Processing gave introductory remarks.  The seminar is being organised especially when Food Safety has come increasingly under scrutiny. The seminar will help stakeholders to understand regulations, practices and useful inputs. 

He further said, Food Business owners, entrepreneurs must be more ethical in their businesses to protect consumer health.

Food Safety is not nutrition.  It is not even adulteration. It is much beyond.  Food safety is safe food to eat and is free from contamination.  The confidence you have in the quality of the food is food safety, he said.  There is a lot of confusion about it not just among the consumers but also Food Business Operators.  The seminar eliminates such doubts, added Dr V, Sudershan Rao, a retired Deputy Director National Institute of Nutrition.

Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses, he added

Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to many others, he added.

Food contamination is not a big issue.  But, what matters the most is harmful bacteria, viruses, parasites and chemicals, That is why Hygiene becomes very important. 

We played a major role as a state body in the formulation of MSME Policy.  We have 21 expert committees said Ravi Kumar, Senior Vice President of FTCCI.

RV Karnan, IAS, Food Safety Commissioner and Commissioner of Health & Family Welfare Department of Telangana was the chief guest. He spoke to the 150 plus participants comprising Hotel Management Students, Food Business Operators and others.  The maximum complaints we receive via social media are about additives, stale food, improperly cooked food. 

Many big FBOs also are not fully aware of food safety. They must undergo training with  Food Safety Training and Certification (FoSTaC) Food Safety Training & Certification is a large scale training programme for the food business operators.

Restaurant interiors are rich and very attractive.  But kitchens are a big problem.  It is difficult to maintain them.  The maintenance has to happen 24×7 basis.  Storage of food products, labeling, and out sourcing the raw material are very important. How we make our kitchen’s hygiene is a major concern for all of us.  Public awareness about Food Safety is huge, Mr. Karnan said.

Whatever you eat, the same kind and quality of food should be served to your patrons, Karnan told the hotel management students and restaurant owners. 

T Vijay Kumar, a retired Deputy Food Controller, FSSAI Telangana gave an overview of FSSAI regulations, standards and Licensing: Enforcement mechanisms and penalties, and Case Studies on recent food safety incidents and prevention strategies. 

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