TAMIL NADU FOOD SAFETY AND DRUGS ADMINISTRATION - FSSAI - TAMIL NADU

-

FOOD SAFETY – FSSAI - TAMIL NADU

TaMIL NADU FOOD SAFETY AND DRUGS ADMINISTRATION

In Tamil Nadu, around 380 FSOs are functioning from each blocks/ wards
Ms. P. Amudha  IAS,
Food Safety Commissioner and Principal Secretary to Government of Tamil Nadu,
Office of the Commissioner of Food Safety,
5th floor of DMS Office Building,
359,Anna Salai,DMS Campus,
Teynampet
Chennai-600006.

Consumer Helplines for Registering Complaints 

Tel: 044-24351051
Fax:044-24350967
Email: commrfssatn@gmail.com
Whatsapp: 9444042322 
COMMISSIONER OF FOOD SAFETY
Commissioner of food safety has powers to compound offences and also order penalties in cases that might be liable for penalties including imprisonment.

DESIGNATED OFFICER

The Designated Officer shall be appointed by the State Commissioner of Food Safety (CFS). Each District shall have one Designated Officer. The designated officer shall issue or cancel licence of FBO’s. He shall prohibit the sale of any article of food which is in contravention of the provisions of Act, Rules & Regulations. He could make recommendations to the commissioner for sanction to launch prosecution in case of contravention punishable with imprisonment. He could sanction or launch prosecutions in cases when contraventions are punishable with time. He could investigate any complaint in respect of any contravention of the provisions of Act, Rules & Regulations.

FOOD SAFETY OFFICER

FSO shall be appointed by Commissioner of Food Safety. FSO may take any food as sample for evidence and for analysis. He may seize any article of food and send the suspected food for analysis. He may enter and inspect any place where food is manufactured, stored exposed or exhibited for sale. In cases of suspected unsafe food, he has to take 4 samples for analysis and to send one of the parts for analysis to food analyst and send 2 parts to Designated Officer and send the remaining part to an accredited lab if so requested by FBO.

FOOD ANALYST

He would be responsible for carrying out the required analysis of the sample sent by the Food Safety Officer along with the test method. State Government has 6 labs across Tamil Nadu, which include Guindy, Chennai, Coimbatore, Madurai, Salem, Thajavur, Tirunelveli with qualified Food Analysts to determine whether the samples of food are conforms to standards or unsafe/substandard/ mis-branded as per the standards laid down in the FSSA Act and issue necessary test reports to Designated Officers concerned to take further action..

ADJUDICATING OFFICER


The Adjudicating Officer to be notified by the State Government has the powers of a civil Court in imposing penalties other than imprisonment. The Adjudicating Officer shall give reasonable opportunity for making representation against enquiry of a person who has committed the contravention of the provisions of the Act before imposing penalty. While adjudicating, the quantum of penalty shall have due regard to the guidelines specified in the Act.

FOOD SAFETY APPELLATE TRIBUNAL

The Central Government or the State Government may establish one or more food safety appellate tribunals to hear appeals against decisions of Adjudicating Officer.
The Central /State Governments can establish appellate authority. Only those who had already served as District Judge, can Act as the head of the tribunal. Central / State Governments can also establish special courts to hear cases relating to food safety.

TIME LIMIT

Any case can be filed within 1 year of the occurrence of the lapse. However, it can be extended up to 3 years if valid reasons are put forth.

Comments

Post a Comment

Popular posts from this blog

Science Behind the Mystery White Rice which turns red after cooking

-
Science Behind the Mystery White Rice which turns red after cooking 1. Retro-gradation of amylose (2-30%) part of rice starch is the basic understanding in this case. 2. During retrogradation (polymerization of glucose units of amylose) chain length with 14 glucose units starts giving light red color in the presence of iodine. 3. The intensity of red color increases gradually with the increase in chain length upto 38 glucose units (the maximum intensity of red color after which the color changes to purple and deep blue {reference- http://www.jbc.org/content/236/4/969.full.pdf }). 4. In this case, the so called mystery rice, the above reaction take place after approximately 8 -10hrs in the presence of iodine which is introduced by addition of the iodized salt.  5. In this case, the above reaction was supported by the fact that the red color was clearly noticed at(or)above room temperature. 6. The salt used in this case will be having high concentration of Iodine. 
Read more

FSSAI - FOOD ANALYST EXAMINATION - SOLVED QUESTIONS ONLINE (26 - 50) PAPER I

-
Model Question Paper 4 th Food Analyst Examination - Paper I 3rd Food Analyst Examination MCQs with Answer (BOLD) Questions   - 26- 50       26)              Analysis report section of Food Analyst Report does not contain one of the following a.        Test Methods Used b.       Opinion on the sample c.        Measurement of uncertainty d.       Prescribed standards   27)              As per the provisions of Food Safety and Standards (Licensing and Registration of Food Business) Regulation 2011which of the following is mandatory before slaughtering animals a.        Stunning b.       Use of electric pods c.        Staining d.       Stripping   28)              Packaging Materials Polyethylene (PE) bottles used for packaging of Drinking water shall conforms to the following BIS standards a.        IS 12252 b.       IS 10910 c.        IS 52122 d.       IS 10146   29)              The Claim on “Trans Fat Free” is being permitted under Food Safety and Standards (Packaging and L
Read more

3rd Food Analyst Examination MCQs with Answer - Paper I

-
3rd Food Analyst Examination MCQs with Answer - Paper I - First 25 Questions with Answers (BOLD) 1)     Agmark act 1937 comes under a.        Dept. of consumer affairs, Govt. of India b.       Dept. of Agriculture and Cooperation c.        Dept. of Marketing and inspection d.       Dept. of Legal Meterology 2)     What is an example of Biological Hazard a.        Salmonella b.       Dirt c.        Cleaners d.       Antibiotics 3)     What is HACCP system for? a.        Physical, Chemical and Biological Hazards b.       A systematic analysis of all steps and regular monitoring of the control points c.        Identifying the CCPs, including their location, procedure and process d.       Accurately monitoring food hygiene hazards 4)     SPS under WTO stands for a.        Standards, Prevention and Specification b.       Sanitary and Phytosanitary measures c.        Specifications for products and supplements d.       Safety and prevention of
Read more