Dimapur, March 19: Fresh fish products, including molluscs, and crustaceans are highly perishable and can lead to food spoilage and poisoning. Therefore on March 14, Food Safety Commissioner & Principal Secretary, I. Himato Zhimomi informed that certain advisories have to be complied within three months from the date of receipt of the advisory.
Therefore to ensure food safety and quality during all stages of distribution and sale, the vendors should maintain strictly the following guidelines in order to provide safe food for consumers.
A. Premises and Equipments:
1. All fish shop or stall should be 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 equipments like knives and tools used shall be made of stainless steel and kept clean, washed and ensure from growth of mould/fungi and infestation.
6. At least one Insect controlling devices should be installed.
7. Use of potable water only.
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 the consumers and food handlers.
9.All fresh fishes and crustaceans for sale should be kept in ice packed container or cabinet for freezing.
10. All fresh fishes and crustaceans stored intended for sale shall be fit for consumption and have proper cover to avoid contamination.
11. First In First Out (FIFO) must be maintained by every fish sellers.
12. 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.
13. Compulsory waste bin with cover shall be kept and it should be cleaned every day.
14. 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.
B. Personal Hygiene:
1. The vendors should wear clean aprons, head wears and face mask and maintain strict hygienic habit while handling food items.
2. Spitting and open nose blowing shall be prohibited within the premises specially while handling food except in designated areas.
3. Person suffering from infectious diseases shall not be permitted to work.
4. The vendors should be medically examined once a year.
According to Food Safety Commissioner & Principal Secretary, I.Himato Zhimomi these advisories have to be complied within three months from the date of receipt of the advisory. Failure to comply to these advisories would be punishable under the provisions of Food Safety & Standards Act, 2006.
(Page News Service)