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PFA RYK Presentation

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PFA RYK Presentation

  1. 1. 1
  2. 2. KHAWAJA FAREED UNIVERSITY OF ENGINEERING AND INFORMATION TECHNOLOGY Department: Food Science and Technology Submission by: SHAYEZA INAM FDST18111038 2
  3. 3. Organization: Punjab Food Authority Internship from 30-03-22 to 23-05-22 3
  4. 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 4
  5. 5. OBJECTIVES of Punjab Food Authority • • • • • • 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. 5
  6. 6. Organogram of Punjab Food Authority 6
  7. 7. History of PFA     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 7
  8. 8. Functions of PFA PFA WINGS There are five main wings: Administration wing Technical wing Licensing wing Operation wing Finance wing 8
  9. 9. Administration Wing • • • • • • • • 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 9
  10. 10. Technical Wing • • • • • • • • • 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 10
  11. 11. Licensing Wing • • • • 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 11
  12. 12. Operation wing • • • • • • • 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 12
  13. 13. Hierarchy of Operation wing • • • • • • • 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 13
  14. 14. PFA Rahim Yar Khan • • • • • 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. 14
  15. 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 15
  16. 16. Tasks Enforcement Mechanism • • • • • • • • • • Improvement notice Imposing Fine Sealing Sampling Seizing Licensing Prohibition order Emergency prohibition order Food recall procedures False Labeling 16
  17. 17. • Daily Inspection Performa All field teams submit a daily inspection report. 17
  18. 18. Food that can be adulterated • • • • • • • • • • • Milk Tea Leaves Honey Red Chilli Powder Turmeric Powder Food grains Ice cream Coffee powder Sauses Flour Desi ghee 18
  19. 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. 20. Strictly prohibited substances • • • • • • • • • • • • 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 20
  21. 21. Equipment's for performing Test • • • • • • • • • • • Lactometer CDR Testometer Lactoscan Refrectometer Butyrometer Thermometer Test tubes Droppers Beaker Bottles 21
  22. 22. TESTS • • 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 22
  23. 23. Lactometer • • • • • • • • • 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” 23
  24. 24. CDR • • • • • • • • 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 24
  25. 25. OTHER TEST • • • • • • • Urea Test Hydrogen Peroxide Test Boric Acid Test Carbonate (Neutralizers) Test Formalin Test Detergent Test Principle Cane Sugar Test 25
  26. 26. Ketchup Test • • • • • • 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. 26
  27. 27. Spices Adulteration • • • • • • • • • • 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 27
  28. 28. Desi Ghee Adulteration and Identification Tests • • • • • • • • • • • • • 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 28
  29. 29. Daily Observation and Instructions: Water Plant • • • • • • • • 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 • • • • • • • • • • • • 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 29
  30. 30. General Store             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          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 30
  31. 31. Chicken Shop • • • • • • • • • • • • • 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            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   31
  32. 32. Sweets & Bakers • • • • • • • • • • • • • • • • • • 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.              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 32
  33. 33. Pan Shop • • • • • • • • • • • • 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      Observations No medical of worker No PPEs Selling of Gutka Uncovered food items No separation between food and non food items 33
  34. 34. CONCLUSION     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 34
  35. 35. Thank you!! 35

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