Government of Andhra Pradesh s2

GOVERNMENT OF ANDHRA PRADESH MUNICIPAL ADMINISTRATION DEPARTMENT

O/o The Commissioner and Director of Municipal Administration Department, A.P., Hyderabad.

CIRCULAR

No.24082/13CFC/2014 Dt: 21.02.2014

Sub: Municipal Administration Department – Municipal Solid Waste Management – “SWATCHATA” Initiate one week drive from 25.02.2014 to 04.03.2014 in all Hotels, Function Halls and Kalyana Mandapams etc., on Food Safety and Hygiene aspects – Requested – Regd.

Ref: As per the instructions of the C&DMA <<>>

All the Municipal Commissioners in the State are aware that this office is putting all its efforts to improve the environment and public health in the ULBs across the State. In this context, to sensitize all the stakeholders of the society on implementation Sanitation, Health and Hygiene issues etc., various IEC and Awareness activities were taken up which needs to be replicated and scaled up. Given the fact, that contamination of food is a major root cause for various diseases, especially group dining’s like Hotels, Restaurants, Function Halls, Marriage Halls, Community Halls and Bars etc. There is need to promote better food safety, hygiene and sanitation practices to improve the health and environment to start with.

2. In this context, there is a need to create awareness on Food Safety, Sanitation, Hygiene practices including control food wastage among various stakeholders like Hotels, Restaurants, Function Halls, Kalyana Mandapams, and other mass cooking facilities in the endeavor to improve the public health and environment.

Some of the revealing facts on Food Hygiene and Wastage are as follows;

 The global burden of infectious diarrhea involves 3-5 billion cases and nearly 1.8 million deaths annually, mainly in young children, caused by contaminated food and water.

 Under the Integrated Disease Surveillance Project (IDSP) in India, food poisoning outbreaks reported from all over India in 2009 increased to more than double as compared to the previous Year (120 outbreaks in 2009, as compared to 50 in the year 2008).  An outbreak of food poisoning due to epidemic dropsy (mustard oil contaminated with argemone oil) was reported from Delhi in 1998 in which 60 persons lost their lives and more than 3000 cases were hospitalized.

 As per the FSSAI survey, 70 per cent milk samples collected across the country by food safety authority did not conform to standards.

 According to United Nations Development Program, about 40% of food is wasted in India., the country is letting food worth a whopping Rs 44,000 crore go waste each year due to lack of adequate storage infrastructure.

 The urban Indian is increasingly wasting more food over the years. If food is wasted, it means that all the resources and inputs used in the production of all the food are also lost.

3. As part of the initiative, all the Commissioners are instructed to implement the activities enlisted in annexure (I-V) by conducting a week long drive captioned as “SWATCHATA”. The RDMAs are requested to monitor the implementation of the activities. The report of the implementation may be submitted to this office on completion of the drive on 05.03.2014 without fail.

Encl: Annexure I – Week Schedule Annexure II - Checklist for Inspection Annexure III - Model indicative Display Boards for Hotels/Restaurants/Bars Annexure IV - Model indicative Display Boards for Function Halls/Marriage Halls Annexure V - Model indicative Display Boards for Kitchens Yours faithfully Sd/- Dr.B.Janardhan Reddy Commissioner & Director To 1. The Commissioners of GVMC and VMC 2. All the Municipal Commissioners in the State through RDMAs concerned. 3. The RDMAs of Hyderabad, Warangal, Ananthapur, Rajahmundry, Guntur and Vizag regions for necessary action.

Copy to the following for information and action: All the District Collectors and Special Officers of Municipalities/Corporations through RDMAs concerned.

Copy submitted to the Principal Secretary (UD) to Government, MA&UD Department, Government of Andhra Pradesh Copy submitted to the Principal Secretary (MA) to Government, MA&UD Department, Government of Andhra Pradesh

For Commissioner & Director Annexure I Preparatory Activities Day Activity Description Internal staff meetings and preparation of draft notices, briefing to press etc., on 24.02.2014 preparatory activities To 26.02.2014 25.02.2014 Identify the No. of Hotels/Restaurants/ Marriage/Function and Community halls, Catering groups/ Bars in the ULB jurisdiction

Week Schedule Day Activity Description 25.02.2014 Health Officers to inspect the cooking areas, food storage depots, toilets and To other facilities in the premises and submit the reports using the checklist 01.03.2014 enclosed

26.02.2014 Organizing meetings with owners of the Hotels, Restaurants, Function Halls, Community and Marriage Halls to orient on the Food Safety and Hygiene aspects to be adopted in their premises in multiple sessions

28.02.2014 Conduct orientation and awareness programs to the catering groups and other working staff on the Food Safety and Personal Hygiene, Wastage of Food, Waste Segregation and Disposal

01.03.2014 Circulate necessary instructions to mandatory installation of sign boards on To Cleanliness, Good Hygiene Practices, Wastage of Food , Conservation of Water 04.03.2014 and Energy, Use of biodegradables etc., in most visible locations in the Function Halls, Community and Marriage Halls in local language, and besides cashier counter in Hotels, Restaurants, and Bars Annexure II – Checklist Checklist for Inspecting Food Safety, Hygiene and Sanitation practices in the Hotels, Restaurants, Function Halls/ Kalyana Mandapams

Particulars

Name and address of the function 1 Hall

Name and address of the owner with 2 Tel.No.

Comments

1 Area of the premises

2 Seating Capacity of the Hall

Type of structure: Permanent: (RCC

3 roof)/Semi permanent

(Asbestos/G.I.sheet roof)

4 No. of floors:

6 Kitchen Area in Sqfeet

7 Washing Area in Sqfeet

8 Storage Area in Sq feet

9 Dining Area in Sqfeet Maintenance related issues Yes Comments / No

Kitchen Area

1 Whether there is adequate number of wash basins fitted with taps for running hot and cold water. ( Yes / No)

2 Are there sufficient number exhaust fans provided in the kitchen@ 1to 3 depending on the area(Yes/ No)

3 Exhaust system in kitchen in good working condition, and kept clean ( Yes / No)

4 Efficient drainage provision for disposal of waste water to main drain (Yes / No)

5 Working area is well ventilated and lighted. (Yes / No)

6 Hygienic conditions in the kitchen/cooking Area is maintained

7 Twins Bins with lids for temporary storage of Wet and Dry Waste ( Yes / No)

8 Availability of clean water and adequate storage arrangements ( Yes or No)

9 Are any pest control measures undertaken (Yes /No)

10 Is Hot Water used for rinsing the Utensils cooking (Yes / No)

11 Equipment’s/ vessels kept clean, washed, dried and free from moulds and fungi(Yes / No)

12 Cooks and Kitchen personnel are appropriately wear clean protective clothing, Aprons, Caps for hair covering, footwear, gloves, facial mask etc. (Yes/ No) 13 Hand washing facilities provided whenever they enter or re-enter kitchen areas and hand washing facilities equipped with, liquid soaps, and towels ( Yes / No)

14 White washing of walls once in 6 months and all ceilings and surfaces free of flaking paint, corrosion, rust and other materials(Yes / No)

Toilets

15 Whether there are adequate facilities for toilets as per the seating capacity ( 1 toilet seat for every 25 users)( Yes / No)

16 Whether there are adequate number of wash basin near toilets fitted with liquid soaps. ( Yes / No)

17 Adequate lighting and exhaust systems in toilets ( Yes / No)

18 Are there proper doors mats near the toilet doors (Yes/ No)

19 Are there charts displayed indicating the frequency of cleaning of toilets No of times/days with disinfects (like phenyl etc) (Yes / No)

20 Signage on toilets indicating the Men and Women in local language ( Yes/ No)

Storage

21 Adequate, well designed storage facilities that moisture free, clean, free from pest infestation and well maintained. ( Yes / No)

22 Whether periodic cleaning and disinfection of store is carried out and record thereof is maintained. (Yes / No)

23 Fridge and temperature display units are in good working condition and maintained at temperature 5 oC. with uninterrupted power supply facilities

( Yes / No)

24 Proper pest-proof measures taken to prevent infestation of pests like Rat traps,etc ( Yes/No)

25 Chemicals, detergents and other cleaning materials are stored in designated areas away from food items ( Yes / No)

26 Raw food/ meat/ poultry and ready-to-eat foods are kept separate. ( Yes/ No)

Personnel Hygiene

27 Food service persons attired in clean protective clothing, Aprons, head cover, footwear, disposable gloves mask etc. ( Yes / No)

28 Restriction to unhygienic practices such as eating, smoking, spitting, etc., within the food preparation area are adhered to and strictly enforced. ( Yes / No)

29 Signage on Cleanliness and good hygiene practices ( Yes / No)

30 UV Fly Traps and fly screens ( Yes/ no)

31 Medical Examination of the Food handlers every 6 months ( Yes / No)

Food and other Waste Reduction and Management

31 Common items like sambar, chutneys etc kept in buffet type to avoid food waste ( Yes/No)

32 Usage plastic disposable for serving ( Yes / No) 33 Proper Storage of waste generated in three bins system with lids Food Waste, Recyclables and Inserts ( Yes / No)

Suggestions for Improvement

Time limit prescribed for compliance of suggestions:

Place:

Date: (Signature of Inspecting Officer) Annexure III - Model indicative Display Boards for Hotels/Restaurants/Bars

Information to be displayed on sign boards in Hotels and Restaurants besides cash counter mandatory Functions for hygienic maintenance:

 All cooking, serving and eating utensils like plates, pots, pans, dishes, knives, forks, spoons, etc.)must be kept constantly clean and rinsing in hot water

 Raw fruits and vegetables used in meals or salads to be thoroughly washed in potable water before serving.

 Drinking water and water used for food preparation should be safe water, clean boiled water or filtered water

 Kitchen and Dining areas shall be free from dust and floor area shall be kept dry

 Cooking and Serving utensils shall be clean and not broken or chipped

 Ready-to-eat food shall be handled with utensils like Scoops, Spoons, and disposable hand gloves

 Wash basins and liquid soaps, disposable napkins are to be provided for hand washing

 Food handlers shall wear clean protective clothing, Aprons, caps for hair covering, gloves, facial mask.

 Toilets are kept clean

 No plastic material less than 40 microns shall be used for packing the food.

 No Child Labour shall be engaged (below 14 years)  Twin Dust Bins with lids in the premises

 Complaint register is to be maintained at cash counter

 If any of the above not complied, complaint can be register at cash counter and informed to municipal complaint Helpline No. ______or Sanitation In- charge Sri.______on his Mobile No.______

Issued in the interest of Public Health by Municipal Commissioner

______Municipality Annexure IV - Model indicative display boards in Function halls and Marriage halls (in local language)

 Equipment’s / vessels in kitchen and dining area are to kept clean, washed, dried and free from moulds and fungi

 Cooks and Food serving personnel are appropriately wear clean protective clothing, Aprons, Caps for hair covering, footwear, gloves, facial mask

 Exhaust fans in kitchen in good working condition, and kept clean

 Wash basin facilities equipped with, liquid soaps, and towels in kitchen, toilets and dining area

 Kitchen and store room walls to be white washed once in 6 months and all ceilings and surfaces free of flaking paint, corrosion, rust and other materials

 Kitchen, toilets and other working areas to well lighted and ventilated

 Adequate facilities for toilets with separate facilities for men and women ( 1 toilet seat for every 25 users)

 Toilets to be provided with adequate water and shall be kept clean with disinfectants

 Proper drainage facilities for free flow of waste water from kitchen into the main drains

 Adequate, well designed storage room/s that are moisture free, clean, free from pest infestation

 Hot Water to be used for rinsing the utensils cooking  Restriction to unhygienic practices such as eating, smoking, spitting, etc., within the food preparation area are adhered to and strictly enforced

 Proper Storage of waste generated in three bins system with lids for Food Waste, Recyclables and Inserts to me made available

Note: If the above are not complied with, you may lodge a complaint in complaint register available with the hall authorities or to the Municipal office phone no:______

Issued in interest of Public health

Commissioner

______Municipality /Corporation Annexure V - Model indicative Display Boards for Kitchens Information to be displayed on sign boards in kitchen area of Hotels, restaurants, function halls and marriage halls

1. Maintain Cleanliness and Hygiene  Wash your hands before handling food and often during food preparation  Wash your hands with soap after using the toilet  Wash and sanitize all surfaces and equipment used for food preparation  Wear clean protective clothing, Aprons, head cover, footwear, disposable gloves, facial mask etc.  Protect kitchen areas and food from insects, pests and other animals  Use hot water for rinsing the utensils  Don’t smoke or spit, blow nose in the kitchen and dining area 2. Keep food at safe temperatures

 Do not leave cooked food at room temperature for more than 2 hours  Refrigerate promptly all cooked and perishable food (preferably below 5°C)  Keep cooked food piping hot (more than 60°C) prior to serving  Do not store food too long even in the refrigerator  Don’t overload refrigerators or line shelving with foil or paper 3. Use safe water and raw materials

 Select fresh and wholesome foods  Use portable water for cooking food and beverages  Choose foods processed for safety, such as pasteurized milk  Wash fruits and vegetables thoroughly, especially if eaten raw  Do not use food items or ingredients beyond its expiry date ***********