Transportation & Handling of Food.
- The vehicle / transportation being used to carry cooked / prepared / processed food should be clean and dedicated for this purpose and should not carry anything else
- Time required for transportation should be minimum, to avoid microbial proliferation
- Cooked food served hot should be kept at a temperature of at least 60oC to prevent microbial growth
- Cooked food to be served cold should be kept below 5oC to prevent growth of pathogens
- All foods during transportation must be kept covered and in such a way as to limit pathogen growth or toxin formation by controlling time of transportation, exposure,
temperature control and using safe water for cleaning, etc.
- Handling of food should be minimal. It should be ensured that utensils, crockery, cutlery and specially hands of the food handlers / seller are clean and sanitized
- All surplus food and unused thawed food should be discarded.
- Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling
- Dry, fermented and acidified foods should be stored in cool and dry place
- All packaged food viz. sterilized milk, bottled beverages, canned foods, etc., should be stored properly during transportation to ensure that seals remain intact and undamaged
[box type=”shadow” ]FDA Maharashtra Facts & Figures
The FSSA is in nascent stage, it is now getting momentum. As compared to the global standards, we are now moving towards global standards with codex point at FSSAI, New Delhi
FDA, Maharashtra is all set to adopt latest technology. We have two labs at Mumbai and Aurangabad. The third lab at Nagpur will be started soon. Mumbai Lab has been accredited by NABL, and further planning for strengthening the lab is going on. We have proposal to merge the Public Health Lab to FDA & it is put up for Government consideration; if it is so, then 14 Public Health Labs will add to FDA.
In Maharashtra, the FBOs are kept informed. There are lots of workshops & meeting sheld at Dist. level, Taluka level & Village level. Licensing & Registration for FBO had been taken as massive drive in State and almost 780,000 FBOs, are having either registration or licenses as per new 2011 rules. Online Licensing registration has been adopted for FBO in state.
100% implementation of Act, Rules & Registration is adopted. We hve well defined enforcement structure at place. We are having Joint Commissioner (Food) placed at divisional levels controlling the district under jurisdiction. We have offices at every district place armed with Food Safety Officers, in accordance with population & FBO density for enforcement.
Banjare, Joint Commissioner, FDA[/box]
- It is very important to store food properly for the purpose of food safety. Following things must be ensured:
- Foods should be cooked, stored and kept at right temperature
- Raw meat / poultry should be stored separately from other foods
- Vegetarian foods should always be stored above non-veg. foods and cooked foods above uncooked foods on separate racks in the refrigerator
- Storage temperature of frozen food should be minus 18oC or below
- Cooked food to be eaten later should be cooled quickly, and kept it in the refrigerator – It is advisable to put date on food packages or containers, using stickers or any other way of identification, before keeping inside the refrigerator to keep track of food prepared date wise and use accordingly to minimise wastage
- Storage instructions over food packaging should be followed
- Dried foods (such as grains and pulses) should be stored off the floor, ideally in sealable containers, to allow proper cleaning and protection from pests
The rule for stock rotation is FIFO (first in, first out) to make sure that older food is used first. This will help to prevent wastage.