Punjab Food Authority Presentation Food Safety PPT Wings Of Punjab Food Authority Enforcement Mechanism Anti Adulteration Campaign Tests

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2. KHAWAJA FAREED UNIVERSITY OF ENGINEERING AND
INFORMATION TECHNOLOGY
Department: Food Science and Technology
Submission by:
SHAYEZA INAM
FDST18111038
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3. Organization:
Punjab Food Authority
Internship from 30-03-22 to 23-05-22
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4. Contents
Objectives of PFA
Organogram of PFA
History of PFA
PFA wings
Administrational wing
Technical wing
Licensing wing
Operational wing
Hierarchy of operation wing
PFA RYK
TASKS/Enforcement Mechanism
PFA & Anti-Adulteration Campaign
Adulteration
Adulterated food
Milk adulteration on spot testing
Ketchup adulteration identification test
Spices adulteration test
Desi Ghee adulteration test
Daily observation and instructions
Conclusion & suggestions
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5. OBJECTIVES of Punjab Food Authority
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To ensure food safety from farm to fork.
Punjab Food Authority regulates and monitors the food
business.
Enforcement of food safety and quality standards
Certify food products or items for export.
Organize training programmes in food safety and standards.
Promote general awareness regarding food safety and
standards.
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6. Organogram of Punjab Food Authority
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7. History of PFA
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Formation
2011, 11 years ago in Lahore
In mid 2016 PFA was established in Multan, Faisalabad,
Rawalpindi and Gujranwala
2017 it started working officially in all districts of Punjab.
Need
Protecting the public health by reducing the risk of food borne
illness is the main developmental reason of PFA
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8. Functions of PFA
PFA WINGS
There are five main wings:
Administration wing
Technical wing
Licensing wing
Operation wing
Finance wing
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9. Administration Wing
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Instructions
Admin are responsible for the entering of data online and fulfill all the requirements
of head office
Members
Accountant
Computer operator
Data Entry Operators
Senior and Junior Clerk's
Functions
Necessities of operational team and officer are concluded after the verification of
accountant. He controls the budget and salary of the office staff
Computer operators and data entering of are in work to enter the data online.
Senior clerk and junior clerk provide all the things to office members
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10. Technical Wing
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Introduction
Technical wing include the Master trainer which provides the basic Food Safety
training to the workers/FBO’s
Training is provided in Urdu and Punjabi
Food safety training certificate is provided after the test session
If the worker doesn't passed the test than more two days training is provided to
workers
Members
Master trainer officer(MTO)
Assistant master trainer officer(AMTO)
Computer operator(CO)
Functions
Three days training to worker.
Master trainer delivers the knowledge about Personal hygiene, Food hygiene
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11. Licensing Wing
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The license is basically a certification of PFA to the FBO
Which determines that FBO is fulfilling all the requirements of PFA and is
preparing the food according to regulations.
FBO’s can mention license number on their product as a proof.
License is of different categories depends on the type of food business.
Category Business type
License fee (RS)
A
Business of margarine, fat,
Fish oil, banaspati, edible oil,
Soft drinks, spices, cereals.
1 Mega mart, wholesale dealer,
Warehouses, distributor,
16,000
2 Departmental stores, kariyana store 8,000
3 Small kiryana store,paan shop 15,00
B Dairies, dairy farms, bakers,
Hotels, dhaba
1 Hotels and restaurants,
Fast food
4000 TO 70,000
C Manufacturing unit 4000 TO 2 LAC
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12. Operation wing
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Operational wing is the main wing of PFA.
Head of this wing is Deputy Director (operations),
Deputy Director of this wing is a technical person
having Doctorate degree in food technology.
PFA RYK has 3 operational teams
Teams
All teams consist one Food Safety Officer (FSO), Two
Assistant Food Safety Officer, Food Safety Training
Officer (FSTO) and Interns.
Team A
Team B
Team C
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13. Hierarchy of Operation wing
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Director General (DG) OPS
Assistant Director General (ADG) OPS
Deputy Director Operations (DDO) OPS
Food Safety Officer (FSO) OPS
Assistant Food Safety Officer (AFSO)
Food Safety Training Officer (FSTO)
Interns
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14. PFA Rahim Yar Khan
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In RYK, PFA started working in 16 October, 2017.
It has three operational teams which inspect the whole district
RYK including LQP, SDQ, KPR.
Hotels, restaurants, fast food points, tea stalls, juice corners,
poultry farms, meat shops, vegetables and fruit shop.
Marriage halls, production units of different food products,
dairy shops, salt processing units, paan shops, cold stores,
cafeteria of hospitals and educational institutes are being
inspected by these teams.
Besides waste irrigated vegetables field are also checked at
different intervals and farmers are instructed to use canal and
tube well water.
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15. I performed my internship duties with RYK/SDQ FSTS.
with team B and C
District Rahim Yar Khan
Four (04) Towns & Three (03) Teams
Sadiqabad Khanpur
Rahim Yar
Khan
Liaqatpur
Team
A
Team
B
Tea
m C
Internship at OPS wing RYK
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16. Tasks
Enforcement Mechanism
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Improvement notice
Imposing Fine
Sealing
Sampling
Seizing
Licensing
Prohibition order
Emergency prohibition order
Food recall procedures
False Labeling
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Daily Inspection Performa
All field teams submit a daily inspection report.
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18. Food that can be adulterated
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Milk
Tea Leaves
Honey
Red Chilli Powder
Turmeric Powder
Food grains
Ice cream
Coffee powder
Sauses
Flour
Desi ghee 18

19. Adulterants
Number Adulterants
1 Urea
2 Hydrogen per oxide
3 Sorbitol
4 Quaternary ammonium compounds
5 Boric acid
6 NaCl
7 Carbonates
8 Formalin
9 Hypochlorite
10 Starch
11 Soaps
12 Cane sugar
13 Water
14 Brick powder
15 Dried papaya seeds
16 Yellow lead salts
17 Tamarind seeds
18 Margarine
19 Rancid oil 19

20. Strictly prohibited substances
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According to PPFR 2018 strictly prohibited substances are as under:
Mono-sodium Glutamate
Chooran
Gutka .
Shellac E 904 (color) .
Carmine E-120 (color) .
Partially hydrogenated vegetable oil.
Dairy drink from 05-12-2018 onwards.
The use waste oil and rendered animal fat for any purpose other than Biodiesel
Production is banned.
Calcium Carbide as a ripening agent
From January 2019, loose spices will be available for purchase.
Oils and fats sold loose
Rotten/Hatchery eggs are prohibited
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21. Equipment's for performing Test
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Lactometer
CDR
Testometer
Lactoscan
Refrectometer
Butyrometer
Thermometer
Test tubes
Droppers
Beaker
Bottles
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22. TESTS
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Milk Adulteration and on Spot Testing
Water Test
Principle
This test gives the detection of total solids and density of the
milk sample.
Lactometer reading in milk
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23. Lactometer
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Procedure
Take raw milk in a measuring cylinder
Place the Lactometer in it
Take care to see that lactometer does not touch the sides of the measuring
cylinder
Note down the reading of lactometer
Note the temperature of milk sample
Normal range of lactometer reading is 25-30° at 20°c
If temperature is higher than 20 than add 0.6 in 20 e.g. 20+0.6=20.6 LR
If temperature is lower than 20 than minus 0.6 from 20 e.g. 20-0.6=19.4 LR
Result
LR of sample is….. “Note the reading”
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24. CDR
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CDR Food Lab Analysis System uses an analyzer:
Based on photometric technology with a dedicated kit of
pipettes.
CDR Food Lab is the chemical analysis system
CDR Food Lab can determine:
Free Fatty Acids in 1 minute
Peroxide Value in 4 minutes
p-Anisidine Value in 2 minutes
Soaps in 2 minutes
Iodine Value in Palm Oil in 2 minutes
Polyphenols on Olive Oil in 5 minutes
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25. OTHER TEST
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Urea Test
Hydrogen Peroxide Test
Boric Acid Test
Carbonate (Neutralizers) Test
Formalin Test
Detergent Test Principle
Cane Sugar Test
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26. Ketchup Test
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Ketchup Adulteration and Identification Test
Local ketchup manufacturing units synthesize ketchup from
starch, non-food grade colors and other chemical without
using tomato puree.
Most common test for this type of adulteration is:
Starch Test
Take 1 tsp ketchup in beaker and Dilute with water
Add few drop of iodine
If colors change is non-significant than starch is not present
If blackish and dark purple color appear than the result is
positive.
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27. Spices Adulteration
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Adulteration of Red Leads Salts in Chili Powder
Take 1tsp of sample of chili powder
Add diluted HNO3 and filter it
Add 2 drops of KL in filtrate
Yellow colors appears in positive sample
Adulteration of Brick Powder in Red Chili Powder
Add red chili powder in beaker having water
Brick powder settle at bottom
Pure chili powder float over water
Adulteration of Yellow Lead Salts to Turmeric Powder
Take 1 tsp sample of turmeric powder and add water.
Add few drops of concentrated HCL
Matanil yellow color is present in positive sample
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28. Desi Ghee Adulteration and Identification Tests
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Addition of Vegetable Oil in Desi Ghee
Take about one teaspoon full of melted ghee in the test tube
Add a pinch of sugar
Close the test tube and shake
Wait for 5 minutes
After 5 minutes, if a red color appears in the bottom of ghee then the sample contain vegetable oil
Addition of Starch in Desi Ghee
Melt a small quantity of ghee in vessel
Add a few drops of the iodine solution to the melted ghee
If iodine solution turns purple then ghee is adulterated with starch
Addition of Rancid Oil in Desi Ghee
Take one tsp. of melted ghee sample in test tube
Add 5ml of HCL in the test tube
Add 5ml of 0.15 percent ether solution of phloroglucinol
Stopper the test tube and shake
If, after some time the bottom layer show pink or red color than the sample is adulterated with rancid oil
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29. Daily Observation and Instructions:
Water Plant
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Observation
No medical
Open dust bin
Poor hygienic condition of premises
No record of filter change no record of
membrane washing
No record of PH and TDS of water
Poor IPM
Poor personal hygiene of worker
Use of non food grade packaging material
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Instructions
Make license form Punjab Food Authority
All workers that are working in premises must have
medical fitness certificate
Water resistant paints should be used in premises
Wear special shoes during work
Store all water bottles 6 inches above foot level
6 inches away from walls
Keep record of everything
Test the water sample before starting production
Wear mask, head cover and gloves during work
Do not wear bands, rings or any type of jewellery
Do not smoking during work
Production area must be clean
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30. General Store
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Instructions
Make license from Punjab food authority
Food items and non food items should be separately
stored
Make a box for expired food items
Store all food products 6 inches above foot level and 6
inches away
Keep record of all products
Ensure traceability of all food items
Keep away food items from sunlight
Do not sale NFG color
All food items should be covered
Do not sale loose spices
Avoid to sale of colored snacks
Do not sale Gutka
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Observations
No expiry box
Storage at foot level
Uncovered food items
No separation between food and non
food items
Non traceable food items (No address
of manufacturer)
Incomplete labels
No IPM (Insect pest management)
Poor premises hygiene
Expired food items
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31. Chicken Shop
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Instructions
Make license from Punjab food authority
Workers must wear head covers, make and gloves
Workers must wash their hands before starting the
work
Do not smoke and eat food during work
Don't use newspaper to cover or wrap the chicken
Dustbin must be covered
Keep records of dead and diseased birds
Properly discard dead birds
Make a glass frame around the counter
Use working table that is made of stainless steel
Use blood cones for bleedings
Do not use blue chemical drum
There must be proper wastage system of waste
material
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Observations
No medical of workers
PPE'S off gear
No counter
No stainless steel sheets
No blood cones
No insect killer in premises
Wearing jewellery during working
Open dustbins
Poor personal hygiene
Poor IPM
Use of blue chemical drum
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32. Sweets & Bakers
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Instructions
Workers must have medical fitness certificates
Avoid to wear jewellry during processing and handling
Workers must wear head covers, mask and gloves during work
Workers must wash hands before starting their work
Washrooms must be away from processing area
Working tables must have stainless steel sheets
Food items must be covered
Ensure proper labeling of food items (name, address, ingredients, manufacturing and expiry
dates)
Use insect killer in working area
Dustbins should be covered
Ensure traceability of all food items
Do not use broken eggs
Do not use NFG colors
Keep freezers clean
Ensure MRD's (manufacturing, ready, discard) in freezers
Discard expired material on daily basis
Wash utensils in running water
Avoid foot level processing and storage.
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Observations
No medical of workers
PPE'S off gear
Foot level storage and preparation of
food items
Uncovered food items
No IPM
Smoking during production
Poor personnel and premises hygiene
Using of NFG colors, rang Kat, Eno,
tartary
Personal belongings in production area
Use of jewellery
Washroom in processing area
No MRD's
Use of broken and rotten eggs
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33. Pan Shop
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Instructions
Make license from Punjab Food Authority
All workers that are working must have medical fitness certificat
Do not wear rings, bands or any others kind of jewellery
Ensure PPEs (proper personnel equipment's)
Do not sale Gutka
Install glass frame around the counter
Make expiry rack
Separate food items from non food items
Dust bin must be covered
Ensure good quality ingredients for preparation of pan
Do not smoke during work
Hands must be washed and clean before starting the work
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Observations
No medical of worker
No PPEs
Selling of Gutka
Uncovered food items
No separation between food and
non food items
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34. CONCLUSION
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The time period in Punjab Food Authority is very effective and useful
for me.
PFA provides comfortable environment in which inherent skills
improves a lot.
PFA has good management to communicate efficiently.
PFA aims to ensure food safety & quality in the entire food chain in
collaboration with manufacturers
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35. Thank you!!
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