standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards.
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Eating habits have been changing rapidly in modern India. While traditionally, Indian families used to cook food at home with healthy ingredients and knew what went into the meal, in modern times, with rising incomes and affluence, more and more people are moving away to readymade fast foods and eating regularly at restaurants. The food in many of these outlets is cooked with poor quality ingredients to attract and satisfy the palate rather than provide a wholesome nutritional meal. We now have
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Discussion and Evaluation of Woolworths Foods purchasing process Authors: Ian dlamini, Sne Byron Van Herder, Naseer Khan, Mohamed Kadar & Muhammad Moola, Executive summary Woolworths is one of the biggest retail stores in South Africa. Founded in the early nineteen thirties by Max Sonnenberg, Woolworths has grown to a retail giant with over four hundred stores throughout Africa and Middle East. Along with Woolworths being of such large proportions it now is listed on the Johannesburg
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The Prevention of Food Adulteration Act & Rules (as on 1.10.2004) CONTENTS PRELIMINARY SECTION 1. 2. 2-A Short title, extent and commencement Definitions Rule of construction PAGE 1 1 10 MISCELLANEOUS SECTION PAGE 14. Manufacturers, distributors and dealers to give warranty 35 14-A Vendor to disclose the name, etc, of the person from whom the article of food was purchased 36 15. Notification of food poisoning 36 16. Penalties 36 16-A Power of Court to try cases summarily 39 17. Offences by
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Adulteration can be defined as the intentional addition or subtraction or substitution or abstraction of substances which adversely affect the nature, substance and quality of food products. It can be at the time of harvesting, storage, processing, transportation or distribution. Adulteration is of two types: intentional and incidental. Sometimes adulteration is caused due to ignorance, negligence or lack of proper facilities. To check the growing tendency of food adulteration, Government of India
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The following are the Licenses required for Opening a Restaurant in India: 1. Food Safety License- Issued by Food Safety and Standards Authority of India (FSSAI) 2. Health / Trade License- Issued by Municipal Corporation / Health Department of the concerned state 3. Eating House License- Acquired from Licensing Police Commissioner of that city. 4. Environmental Clearance- Issued by the concerned authority in the state. For Delhi it is Pollution Control Committee (DPCC) 5. NOC from Fire Department-
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Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get
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FOOD SAFETY AND POLICY PROF. SHAH MONIR HOSSAIN SENIOR NATIONAL ADVISOR ,FAO Food safety situation in Bangladesh WHAT IS OUR CONCERN 1. FOOD ADULTERATION 2. NATURALLY OCCURING TOXINS 3. PESTICIDE RESIDUES 4. MYCOTOXINS 5. MICROBIOLOGICAL CONTAMINATION 6. VETERINARY DRUG RESIDUES 7. HEAVY METALS Burden on public health • Diarrhoea – 3 million cases reported (DGHS; 2005-09) – Responsible for 15% of mortality in children under 5 years (2011) • Long term health effects – Renal failure
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FAO FOOD AND NUTRITION PAPER NUMBER 65 RISK MANAGEMENT AND FOOD SAFETY Report of a Joint FAO/WHO Consultation Rome, Italy, 27 to 31 January 1997 ISSUED BY THE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS IN COLLABORATION WITH THE WORLD HEALTH ORGANIZATION ROME, 1997 The designation employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations
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