Chandigarh adulterated khoya: In its efforts to prevent food adulteration in view of the festive season, the Chandigarh Administration Monday seized as many as 26 paneer and khoya samples. The Food and Supply department of the administration seized samples and also issued challans. “The initiative aims to prevent food adulteration, particularly in sweets and other popular festival delicacies,” a statement by the UT administration said. As part of this campaign, officials of the Food Safety Department have seized 26 regulatory and 25 surveillance samples of various sweets including paneer and khoya and sent the same to the Food Analyst Laboratory for testing. As many as nine challans were issued against the food business operators for non-compliance under various provisions of the Food Safety & Standards Act. “Daily awareness camps have been organised by the department in various areas of the city for the general public about safe and healthy food and precautions that need to be taken while buying sweets and other snacks from the market,” the statement added. The Health Department, Chandigarh has also urged shop owners to maintain high hygiene standards and assures consumers that every effort is being made to keep adulterated food off their plates this Diwali. “In case any of the consumers observe or see anything abnormal, they report the matter to the department of Food Safety and Standards, Government Multi Specialty Hospital, Sector 16, Chandigarh or at emergency phone number — 0172-2782457 or they may raise concern on Food Safety and Standards Authority of India web portal They may also register a complaint on FSSAI Food Safety Connect app,” the administration added. Guidelines for consumers Some guidelines have also been issued for consumers and shop owners in view of Diwali by the administration to maintain food safety and hygiene. 1. Maintain proper hygiene to prevent foodborne illnesses. 2. Store food in clean, dry, and airtight containers. 3. Use clean water for cooking and drinking. 4. Serve food in clean and dry utensils. 5. Ensure accurate labeling as per FSSAI norms. 6. Do not sell expired or spoilt food. 7. Use FSSAI-licensed vendors and conform to FSSAI standards. 8. Avoid using synthetic food colours in sweets.
