Foreign Object Prevention & Control
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Foreign objects in food can pose health risks and lead to complaints. This document outlines procedures to prevent foreign objects from entering the food supply. It identifies common foreign objects found in summer and monsoon seasons based on historical data. High-risk vegetables are listed along with cleaning and sanitization procedures to inspect for and remove foreign objects like pests. Worm control procedures for cabbage and cauliflower involve inspecting inner layers. Infrastructure must meet legal requirements on pest control, lighting, and temperature to support food safety.
Foreign Object Prevention & Control
- 1. Foreign Object Prevention & Control An Overview on Adulteration & Infestation
- 2. Objective The key objectives on this advisory are: • Toidentify the most common foreign bodies/ foreign objects those are found in food with the onset of summer and subsequently in the rainy season with the help of historical data and available information. • Toensure adequate measures can be taken in advance to prevent the entry of such foreign objects in the food chain. Such anticipatory steps taken by all concerned will definitely help us in minimizing the foreign object complaint prone months of the year in spite of the adverse environmental conditions
- 3. What is Foreign Object in Food ? A Foreign Object (FO) in food is defined as any object/ substance which is not an ingredient/ constituent of the food in which it is present.
- 4. Lets review - basis on the Type (September 2018 onwards) 2 31 7 2 2 1 2 12 3 25 30 7 5 3 16 5 3 2 2 29
- 5. %age Contribution – Basis on Classification (September 2018 onwards) Incident 5% Pest 36% Process 59%
- 7. Say no to Adulteration & Infestation
- 8. Cleaning & Sanitization – Fruits and Vegetable Sanitization High Risk Vegetables • Cauliflower • Brinjal • Beans • Tomato • Capsicum • Coriander • Curry Leaves • Broccoli Prevention is always better than Cure Fruits & Vegetable Disinfection procedures
- 9. Cleaning & Sanitization – Fruits and Vegetable Sanitization Prevention is always better than Cure Saline Water Treatment Visually inspect the vegetables for any physicalinfestation Step1 Step2 Put the vegetable in a vessel containing 25 gram salt in once liter ofwater (Water temperature should be 45 DegreeCelsius). Step3 Step4 Visually check the vegetables for any kind of infestation i.e. physical and biological Remove the vegetables for rest of the remaining vegetables which required saline water treatment. If the solution is dirty then replace the solution with freshone. Cauliflower, French Beans, Brinjal, Frozen Peas etc.
- 11. WORM CONTROL - CABBAGE 1. Detach outer loose leaves (“wrapper leaves”) and discard 2. Core the cabbage and if desired split the head in half or quarters 3. Check the first three leaves of each of the halves. Additional 3 layers must be checked and entire process repeated. If three or more insects are found: All remaining leaves must be carefully checked under a light box before use, even after washing is done 4. Check both sides of each leaf Please be advised: 1.It is not sufficient to do sample checks of a few cabbages in a case. Rather, all the heads of cabbage must be checked. 2. In the warmer months i.e. May through October, checking must be carried out with extra vigilance, as infestation is more common. 3.When infested heads are found, the remaining heads in its case must be checked with extra vigilance. If no insects are found: no further checking is necessary, Remaining leaves must be washed before use Fresh Vegetable Types of Insect Thrips and Cabbageworms Location Most often in the outermost three layers (6 leaves i.e. 2 leaves on each layer) of the cabbage head Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving area)
- 12. WORM CONTROL - CAULIFLOWER Green cabbage: 1. Detach outer loose leaves (“wrapper leaves”) and discard 2. Core the cabbage and if desired split the head in half or quarters 3.Check it deeply inside the cauliflower. If three or more insects are found: All remaining leaves must be carefully checked 4.Follow saline water treatment Please be advised: 5.It is not sufficient to do sample checks of a few cabbages in a case. Rather, all the heads of cabbage in a case or sack must be checked. 6. In the warmer months i.e. May through October, checking must be carried out with extra vigilance, as infestation is more common. 3. When infested heads are found, the remaining heads in its case must be checked with extra vigilance. Fresh Vegetable Types of Insect Thrips, cabbageworms or mites Location Surface of cauliflower or between the tightly small packed florets Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving area) Worm Control Procedures
- 13. Sorting
- 15. Pest Management Steps to an Effective Pest Management Program
- 16. Prevention is always better than Cure Diseases such as typhoid, cholera, diarrhoea, amoebic dysentery, giardiasis and worms can all be spread by flies -Report dripping faucets, clogged or slow drains, leaks and other plumbing problems
- 17. Infrastructure Requirement Hazard Involved & legal Requirements
- 18. Infrastructural Requirement – Pest Activity Area of Concern Hazards Corrective Action Pest Issues 1. Biological contamination 2. Risk to the infrastructure 3. Poisoning allegations 4. Chemical contamination 5. Health issues/falling sick 6. Business loss Pest proofing Adequate lighting Adequate workplace temperature Thorough pest control in every area IS Requirement & FSSAI
- 19. (Licensing and Registration of Food Business) Regulations, 2011
- 20. The Food Safety and Standard Act, 2006 And The Food Safety And Standards (Licensing & Registration of Food Businesses) Regulations, 2011. Rule Applicable Provision (Task Title) Process of Compliance (Compliance Requirement) Responsibility (Applicability) Duration (Periodicity) Penalty (Impact of Non- Compliance) Section 31(1) and Regulati on 2.1.2 (1) License for carrying food business Ensure that no food business is commenced or carried on without having obtained a licence to this effect from the Food Safety and Standards Authority of India. Every person intending to operate a food business. Continuous Imprisonment up to six months and a fine up to Rs. 5,00,000/- Regulati on 2.1.2 (5) Compliance with the general requirements on hygienic and sanitary practices Comply with the general and specific hygienic and sanitary practices while carrying on food business/catering establishments. The practices have been mentioned below: Every person operating food business/catering services. Continuous Fine upto Rs. 1,00,000/- IV. Water supply Use only potable water, with appropriate facilities for its storage and distribution as an ingredient in processing and cooking. Ensure that the water used for food handling,/washing, is of such quality that it does not introduce any hazard or contamination to render the finished food article unsafe. Clean periodically the water storage tanks and maintain the records of the same in a register. Use non potable water only for the purpose of cleaning of equipment and ensure that such water does not come into contact with food, food steam production, fire fighting and refrigeration equipment and that the pipes installed for this purpose preclude the use of this water for other purposes. Make sure that non potable water pipes are clearly distinguished from those in use for potable water IS Requirement & FSSAI