Advisory includes personal hygiene, clean locations
Dimapur, March 19 (EMN): The establishment of the Food Safety Commissioner of Nagaland has issued on March 14 a set of directives and regulations that must be complied with by fresh fish and food businesses across the state.
Fresh fish and fish produce, and any sea food including molluscs and crustaceans, are highly perishable and can get spoiled and even lead to food poisoning.
The government bulletin IPR issued updates on Tuesday stating the notification.
The government has informed that the directives have to be complied with, within three months from the date of the notice being received, the updates stated.
Vendors are ordered to strictly maintain the guidelines in order to provide safe food for consumers and to ensure food safety and quality during all stages of distribution and sale.
Premises and equipments
1. Fish shops or stalls should be located away from unhygienic locations.
2. The premises shall be clean, adequately lighted, ventilated and sufficient free space for movement.
3. The floor of the premises should be smooth and easy to clean with no flaking paint or plaster.
4. Sale points, tables, benches, boxes, cupboards, glass cases, etc shall be clean and tidy.
5. All tools such as knives and tools used shall be made of stainless steel and kept clean, washed and assured no growth of mould/fungi and “infestation,” the IPR stated.
6. At least one Insect controlling device should be installed.
7. Only potable water shall be used.
8. A minimum of one ‘food safety display board’ should be displayed in the premises. More than one can be displayed in case the outlet is big in size and the ‘food safety display board’ is not visible to consumers and food handlers.
9. All fresh fish and crustaceans for sale should be kept in ice-packed containers or cabinets for freezing.
10. All fresh fish and crustaceans stored and intended for sale shall be fit for consumption and have proper cover to avoid contamination.
The IPR also reported the notice as having stipulated that First In First Out (Fifo) must be maintained by every fish seller.
Note: the IPR’s report did not explain the context of the Fifo used here. Generally, “Fifo” stands for ‘first-in, first-out,’ meaning that the oldest items are sold first. Fifo also means that goods first added to inventory are assumed to be the first goods removed from the inventory for sale.
The notice further ordered that freezer /ice boxes should be cleaned at least once a week to remove stains, ice particles and food particles. The temperature should be in the range of 4 to 6 degree Celsius.
Likewise, compulsory waste bins with covers shall be kept in the premise and it should be cleaned every day.
“Other than use of edible ice, use of preservative to prevent decomposition and spoilage of fresh fish is punishable under the provisions of Food Safety & Standards Act, 2006,” the updates stated.
Personal hygiene
Fish vendors are ordered to wear clean aprons, head wear, and face masks. They are ordered to maintain ‘strict hygienic habits’ while handling food items.
“Spitting and open nose blowing shall be prohibited within the premises specially while handling food except in designated areas,” the updates stated.
Likewise, the updates ordered that “person suffering from infectious diseases” shall ‘not be permitted to work.’ The vendors are to be medically examined once a year.
According to the Food Safety Commissioner & Principal Secretary I Himato Zhimomi the regulations have to be complied with within three months from the date of receipt of the advisory. Failure to comply with the order shall entail punishment under provisions of the Food Safety & Standards Act of 2006.
