To
maintain the quality of the food product, FSSAI consistently work on their food
standards thus on 20 June, release a new notification regarding the standards
of pulses, degermed Maize flour, Maize Grit, Tempe, Sago Flour, Couscous,
Textured Soy Protein, whole and decorticated Pearl Millet Grains. Even, they
have requested for valuable ideas, comments and opinions from stakeholders
regarding the notification within 60 days from the date of disclosure.
To
provide better quality and balanced food products to the masses, the FSSAI has
proposed alteration in the Food Safety and Standards Regulations, 2011. As per the Fruit & Vegetable Products guideline
the usage of Aflatoxin in Raisins and Nuts should be limited but no such
records have been found.
Thus,
FSSAI comes up with notification associated to standards of pulses, flour,
grains and soy protein Food Safety and Standards.
As per
the FSSAI news, they have issued new standards for Bajra and Jawar, now Jawar will be
termed as the dried mature grains of Sorghum Vulgare Pers that must be sweet,
firm, clean and healthy. Though other standards remain the same like Aflatoxin
has been also mislaid from the list.
Further,
when it comes to pulses, FSSAI suggests the common
standards of all pulses like Urd whole, Split Moong Pulse, Split Pulse Arhar,
Chana whole, Split Pulse Urad and Split Pulse Masur. Maximum moisture content,
14.0 and pulses without seed coat, 12.0. The seed must be healthy; no serious
defects can’t be accepted like if cotyledons have been violated by pests, minor
traces of mould, seeds which not developed properly, seedcoat is crumpled,
tarnished seeds not more than 3% and uric acid not more than 100mg per kg.
Further,
usage of food additives is common but as per common guideline for pulses no
sort of food additive shall be permitted. Even, standards for whole and
decorticated Pearl Millet Grains have been separated.
Whole grains
– natural, and free from any kind of mechanical treatment.
Decorticated grains–20 to 22% of external part of whole grains have been removed via using
suitable mechanical treatments, comprising abrasion.
Further, standard for Corn Flakes remain the same but yes get some new additions.
This product obtained from deshelled, degermed and cook corn by shedding,
somewhat drying and roasting. Crisp flakes must be in a constant size and
golden brown in color. Plus, flakes must be free from dust, pests, larvae and
all sort of contaminations.
For better delivery of food, FSSAI has also framed guidelines for
Degermed Maize and Flour and Maize Grits. Like, Degermed maize grits should
prepared from fully developed, washed, insect free kernels of maize via
following a standard grinding procedure. Even, the fineness should be perfect,
bran and germ must be totally removed.
FSSAI accepted the presence of food additives, contaminants, toxins and
residues but must be in a specific proportion. To know about the exact
proportion, follow Food Safety and Standards. Besides, food hygiene is another
great aspect as it affects the health of masses, products must be prepared and
managed as per the guidelines mentioned in the Schedule 4 of Food Safety and
Standards Regulations, 2011 (Licensing & registration of Food businesses).
So, as per the FSSAI news, nowadays their prime focus is to enhance the
standard of food quality and brighten up the living standard of human.
