FTCCI hosted a Seminar on Understanding Food Safety and its Regulatory Compliances
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 release issued 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.
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.
Chief Sudha Kumar, Chairman of Pioneer Institute of Hotel Management spoke on "Optimising Kitchen Hygiene: Identifying and addressing sanitation gaps"
