FSSAI CEO underscores rational approach regarding added sugars in food items
Hyderabad: Food Safety and Standards Authority of India (FSSAI) CEO G Kamala Vardhana Rao stressed upon the need for Food Business Operators (FBOs) to adopt a rational approach regarding added sugars in food items. Addressing FBOs and other stakeholders at the State Food Connect programme jointly organised by CII FACE and FSSAI here on Friday, he emphasized on the issue of added sugars and artificial sweeteners in processed foods leading to serious health concerns such as obesity. He said that rationale should be used by FBOs, particularly for baby food and food items for pregnant women and the elderly. The need for improved hygiene in meat and fish outlets, particularly among street vendors, was underscored, with the CEO, FSSAI urging collective responsibility among vendors and regulatory authorities and highlighting the fact that self-compliance is the key and food safety is everyone’s responsibility. Rao also said that stringent regulatory action will be initiated against non-compliant manufacturers, based on the enforcement mechanism by the authority. The interactive session organised under the State Food Connect program brought together over 400 stakeholders, including FBOs of Telangana, fortified rice kernel and premix manufacturers including rice millers, health supplement and nutraceutical manufacturers, central and state food licensing authorities of Telangana, Food Safety Officers (FSOs), and representatives of the State Food Labs, apart from senior officials of FSSAI and CII FACE. Rao said that India has emerged high in global ranking in terms of production capacity of various essential food products and at the same time, the food authority and its scientific panels and committees have ensured that FSSAI standards are at par or even better than global standards. Rao also emphasised that only food grade plastic should be used for packing prepared food and thoroughly monitored. He said that microplastics leaching into food items makes it unsafe for consumers and is an area of great concern. The issue of pesticides in various agricultural commodities like tea, coffee and spices is also an area of concern, Rao said, adding that FSSAI is generating a lot of awareness regarding this, in coordination with all stakeholders, including primary producers, manufacturers, state food safety departments and the Union Ministries of agriculture and commerce. The programme included other technical sessions, such as training for fortified rice kernel and premix manufacturers, capacity building on health supplements and nutraceuticals,and orientation program with practical demonstration for State laboratory officials. Rao visited the street food hub at Necklace Road, Hyderabad, after the programme and also inspected a Mobile Food Testing Vehicle (Food Safety on Wheels) vehicle deployed at the hub and saw the testing of certain food products. He instructed the State food authorities to regularly monitor the street food hubs and create awareness among food handlers on food safety and hygiene. Rao called for frequent orientation programs in schools and colleges to build a culture of food safety from a young age.
Hyderabad: Food Safety and Standards Authority of India (FSSAI) CEO G Kamala Vardhana Rao stressed upon the need for Food Business Operators (FBOs) to adopt a rational approach regarding added sugars in food items.
Addressing FBOs and other stakeholders at the State Food Connect programme jointly organised by CII FACE and FSSAI here on Friday, he emphasized on the issue of added sugars and artificial sweeteners in processed foods leading to serious health concerns such as obesity.
He said that rationale should be used by FBOs, particularly for baby food and food items for pregnant women and the elderly. The need for improved hygiene in meat and fish outlets, particularly among street vendors, was underscored, with the CEO, FSSAI urging collective responsibility among vendors and regulatory authorities and highlighting the fact that self-compliance is the key and food safety is everyone’s responsibility.
Rao also said that stringent regulatory action will be initiated against non-compliant manufacturers, based on the enforcement mechanism by the authority. The interactive session organised under the State Food Connect program brought together over 400 stakeholders, including FBOs of Telangana, fortified rice kernel and premix manufacturers including rice millers, health supplement and nutraceutical manufacturers, central and state food licensing authorities of Telangana, Food Safety Officers (FSOs), and representatives of the State Food Labs, apart from senior officials of FSSAI and CII FACE.
Rao said that India has emerged high in global ranking in terms of production capacity of various essential food products and at the same time, the food authority and its scientific panels and committees have ensured that FSSAI standards are at par or even better than global standards.
Rao also emphasised that only food grade plastic should be used for packing prepared food and thoroughly monitored. He said that microplastics leaching into food items makes it unsafe for consumers and is an area of great concern.
The issue of pesticides in various agricultural commodities like tea, coffee and spices is also an area of concern, Rao said, adding that FSSAI is generating a lot of awareness regarding this, in coordination with all stakeholders, including primary producers, manufacturers, state food safety departments and the Union Ministries of agriculture and commerce.
The programme included other technical sessions, such as training for fortified rice kernel and premix manufacturers, capacity building on health supplements and nutraceuticals,and orientation program with practical demonstration for State laboratory officials.
Rao visited the street food hub at Necklace Road, Hyderabad, after the programme and also inspected a Mobile Food Testing Vehicle (Food Safety on Wheels) vehicle deployed at the hub and saw the testing of certain food products.
He instructed the State food authorities to regularly monitor the street food hubs and create awareness among food handlers on food safety and hygiene. Rao called for frequent orientation programs in schools and colleges to build a culture of food safety from a young age.
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