An Overview on Adulteration & Infestation

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%

6. Receiving, Cleaning
&
Disinfection Procedures

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.

10. Worm Control
Procedures

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