In order to keep a check on the quality of food espically sweets during the festival season, officials of the Department of Health, Medical Education and Family Welfare visited various shops across the State capital collecting food samples not just from shops but street side food vendors also.
Two teams comprising of food safety officers made surprise visits to sweet shops at busy markets for a random quality check.
During the process, the officials are also creating awareness among the common masses about the quality of food and urged them to come forward to lodge complaints regarding any instances of adulteration.
Prominent markets at Mahatma Gandhi Marg, Bariatu near RIMS, Harmu Road, Kanke Road have been on the radar of the department.
Sweets made of khoa are being checked along with the quality of milk that is being used.
Bright coloured sweets are also being scanned for artificial colours. “Such inspections are conducted on a regular basis and a special drive is launched during the festival season. This drive started a few days before Dusshera and will continue till Chhath Puja. So far about 110 shops have been checked across the City.
Food stalls and sweets shops are under the scanner. Tests are being done on sweets containing khoa and paneer. Shops are being advised to mention all the ingredients used in the food items,” said Dr SS Kullu, Food Safety Officer (FSO), Ranchi District. Consciousness regarding the use of edible food colours is being stressed upon as industrial colours not just damage the organs but can also cause cancer.
“Food stall owners and street food vendors who don’t have knowledge regarding the use of food colours are being educated about the same. Vendors are also being told about the amount of food colours that needs to be used in a particular item,” said Lal Bahadur Singh, FSO Ranchi District. Apart from the quality of sweets, the registration details and license of the particular shop is also being verified. The department is also ensuring that the kitchen staff has fitness certificates and health clearance certificates against diseases like HIV and TB.
“The kitchen staff should have any contagious disease. Staffs at restaurants and owners of food stalls are also told to use hand gloves, shower caps and face masks.
They are also being advised to take responsibility about the quality of water being used for both cooking purposes and washing vegetables and utensils,” added Kullu.
The department is also planning to conduct a food safety training programme, especially for street food vendors about maintaining maximum hygienic conditions, use of separate dustbins for wet and dry waste, proper use of edible food colours.