Recently, the General Secretary of Karaikudi Bakery Owners' Association talked to me over phone and requested to give a guest lecture about the Food Safety and Standards Act,2006 and its implementation in their Regional Conference to be held on 22.01.2012 at Karaikudi.
When I entered the Auditorium where the Regional Conference was held, I was surprised to see the Exhibition of the various companies doing business related with bakery industries. I wondered at the pains taken by Mr.R.Kaleeswaran, Honarary Secretary of the association. The exhibition would definitely help the Food Business Operators to sharpen their knowledge in the field.
The conference was arranged in the first floor of the auditorium. It was worth listening Dr.Sakunthala Masoor, Scientist in Dharwad University, Karnataka, who gave a lecture about nutrition in bakery foods. She explained how the bakery foods could be manufactured with necessary nutrients. Mr.M.Manivannan, Food Safety Officer, Madurai explained about the new Act.
Then I started my lecture with the brief introduction of ancient bakery industries and how the baking was invented by the ancient people. Then I explained the traders about the salient features of the Food Safety and Standards Act,2006 and its aim to improve the standard of our Indian food at par with International food.
Do's and Dont's for Bakery Owners:(GOOD MANUFACTURING PRACTICES)
(Thanks : Society for Indian Bakers)
- Applying and obtaining license;
- Attend food safety awareness meetings;
- Educate the staff on the Act;
- Exhibit food safety posters in the factory;
- Remove expired date goods because it is a health risk;
- Provide clean and proper uniforms;
- Conduct medical examination for all;
- Whitewash premises periodically;
- Use processed water for manufacture;
- Keep first aid kit at an accessible point;
- Take special attention in preparing the labels;
- Buy raw materials from reputed suppliers;
- Remove cobwebs regularly;
- Remove unwanted materials from the factory;
- Wash floors daily;
- Store all finished products safely;
- Take effective pest control measures;
- Mandatory use of gloves;
- Keep on required packing material;
- Maintain records for stores and production;
- Keep all delivery vehicles clean;
- Compulsory hand wash;
- Provision of dedicated area to clean vessels; and
- Removal of spoiled products from factors.
Really, it was an exciting experience to give a guest lecture in the Regional Conference organised by the Karaikudi Bakery Owners' Association. 'Everonn' from Chennai distributed a questionaire to get the feedback of the Food Business Operators on the Guest lecture and gave the FBOs a training certificate.