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Receiving temperature limits for RTE Indian Desserts as per FSSAI?


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#1 BhardwajSneha

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Posted 01 May 2014 - 09:08 AM

Hi there,

 

Can anyone please tell me the receiving temperature limits for RTE Indian Desserts as per FSSAI?

Also, for eg, 'Gulab Jamun' comes in sugar syrup (which acts a preservative?) and is also re-heated before serving. Does it and products like it require to comply by temperature requirements?

 

Please suggest.

 

Sneha

 



#2 Bhawani Gorti

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Posted 02 May 2014 - 06:44 AM

Dear Sneha

It depends on how to define your inhouse product specification of hot Gulab Jamun or cold Guluab Jamun. Both are served depending on customers requirement. Hence depending of customer requirement receiving temperature should be monitored.  Food safeyt standards are just developing in India. Yes we need temperature based on customer requirement.


B T Gorti
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#3 BhardwajSneha

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Posted 02 May 2014 - 10:09 AM

Dear Sneha

It depends on how to define your inhouse product specification of hot Gulab Jamun or cold Guluab Jamun. Both are served depending on customers requirement. Hence depending of customer requirement receiving temperature should be monitored.  Food safeyt standards are just developing in India. Yes we need temperature based on customer requirement.

Dear Mr. Gorti,

 

I agree that Indian standards are still in developing stage, which ofcourse is the reason behind so many confusions.

 

My point is, FSSAI says 5degree or less receiving temperature of potentially hazardous porducts.

 

Now is this Gulab jamun which is dipped in sugar syrup, a potentially hazardous product? If no, then what should be the receiving criteria of such products?

 

Sneha



#4 Bhawani Gorti

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Posted 02 May 2014 - 10:23 AM

I my opinion receiving criteria of receiving of such products can be both chilled products - temp less than 5 deg C if customers asked for chilled product and temperature should be higher if customer asked for hot condition as per customer demand..


B T Gorti
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#5 SUSHIL

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Posted 02 May 2014 - 02:21 PM

Hello bhardwajSneha,

      

Gulab jamun is the traditional indian sweet and not classifed as potentially hazardous food but it is perishable product like milk and presently there is no FSSAI standard.However it should be prepared from KHOYA  which has FSSAI standard .It is dipped in 60 degrre brix sugar syrup hence will not support microbiological growth.

However  Gulab jamun packed in boxes should be consumed in 2-3 days .Tinned products have a shelf life of 9 months ,however once opened to be consumed in 2-3 days .

Gulab jamun should not be refrigerated as sugar syrup will form sugar crytals.should be stored at 20-25 degree centigrade and consumed in 2-3 days.

 

Q: Whether sweets made of khoya/dryfruits like rassogulla/kajukatri is proprietary food as there is no specific standards of sweets under FSSAI. Also clarify about namkeens like kurkure/ bhujia/allo bhujia/sev and traditional Indian snacks available in namkeen shops?

Ans: Khoya and dry fruits have  standards under FSSAI. However, Currently there is no standard for many foods and these products are considered proprietary foods, which includes namkeens and many traditional indian snacks. FSSAI has exempted these products from getting approval of proprietary foods.

 

Q : While giving the sample of proprietary food (sweets & Indian snacks/savouriesor other item not standardised in the act) to food safety officer is it necessary by food business operator to mention all the ingredients used in the preparation of that particular item or are there any guidelines to be followed by food safety officer to draw sample of proprietary food?

Ans: As per the Food regulations, on all pre-packaged products, it is mandatory to provide all the ingredients in the product in the descending order of weight or volume. Also, it is mandatory to provide the category/standard to which the food belongs to. Basis the category or standard (or proprietary food) and the ingredients, the food safety officer will judge the compliance of the product. E.g. if a colour is used, whether or not it is allowed in that particular category etc. In case of products, which are not pre-packed the food manufacture need to provide its ingredients if a food safety officer takes  a sample for testing, without, which he cannot judge the compliance of the product. There are no special guidelines as of now for proprietary foods to be followed by the food safety officers to draw samples.

 

 

Attached spec of canned gulab jamun-

 

 

Attached Files


Edited by SUSHIL, 02 May 2014 - 02:41 PM.


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#6 BhardwajSneha

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Posted 05 May 2014 - 04:03 AM

Hello bhardwajSneha,

      

Gulab jamun is the traditional indian sweet and not classifed as potentially hazardous food but it is perishable product like milk and presently there is no FSSAI standard.However it should be prepared from KHOYA  which has FSSAI standard .It is dipped in 60 degrre brix sugar syrup hence will not support microbiological growth.

However  Gulab jamun packed in boxes should be consumed in 2-3 days .Tinned products have a shelf life of 9 months ,however once opened to be consumed in 2-3 days .

Gulab jamun should not be refrigerated as sugar syrup will form sugar crytals.should be stored at 20-25 degree centigrade and consumed in 2-3 days.

 

Q: Whether sweets made of khoya/dryfruits like rassogulla/kajukatri is proprietary food as there is no specific standards of sweets under FSSAI. Also clarify about namkeens like kurkure/ bhujia/allo bhujia/sev and traditional Indian snacks available in namkeen shops?

Ans: Khoya and dry fruits have  standards under FSSAI. However, Currently there is no standard for many foods and these products are considered proprietary foods, which includes namkeens and many traditional indian snacks. FSSAI has exempted these products from getting approval of proprietary foods.

 

Q : While giving the sample of proprietary food (sweets & Indian snacks/savouriesor other item not standardised in the act) to food safety officer is it necessary by food business operator to mention all the ingredients used in the preparation of that particular item or are there any guidelines to be followed by food safety officer to draw sample of proprietary food?

Ans: As per the Food regulations, on all pre-packaged products, it is mandatory to provide all the ingredients in the product in the descending order of weight or volume. Also, it is mandatory to provide the category/standard to which the food belongs to. Basis the category or standard (or proprietary food) and the ingredients, the food safety officer will judge the compliance of the product. E.g. if a colour is used, whether or not it is allowed in that particular category etc. In case of products, which are not pre-packed the food manufacture need to provide its ingredients if a food safety officer takes  a sample for testing, without, which he cannot judge the compliance of the product. There are no special guidelines as of now for proprietary foods to be followed by the food safety officers to draw samples.

 

 

Attached spec of canned gulab jamun-

 

 

Dear Sushil,

 

Thanks for the very valuable Info.

 

Another similar example is the different types of halwa (moongdaal halwa, suji halwa, gajar halwa etcetc) that we serve. Although they dont come in sugar syrups but they are cooked in a lot of ghee and are also reheated before serving. I guess they dont fall under "Potentially Hazardous" either.

 

What do you think should be the receving temperature for these? Under 5C? or ambeint temperature?

 

 

Thanks Sneha



#7 SUSHIL

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Posted 05 May 2014 - 03:19 PM

Hello Sneha,

    

                                             Quality Standard for Indian Traditional Sweets

The Sweets and Snacks Products (Traditional Sweets) for which the standards have not been prescribed fall under the category of “Proprietary Food”. These products should comply with the regulatory provisions like FSS (Contaminants, Toxins & Residues) Regulation, 2011 and Table 2 of Appendix A and Appendix B of Food Safety and Standards (FSS) (Food Product Standards and Food Additives) Regulation, 2011.

          Since these traditional sweets are not yet standardised, you should audits your vendors to check

  1. That all ingredients used confirm to FSSAI standards and the unit is FSSAI licenced /registered.
  2. Hygiene and sanitation standards should strictly comply with FSSAI regulations and/or prevalent norms. Compliance to the hygiene standards be checked periodically. Non-compliance to hygiene standards will be sufficient reason to terminate the contract.
  3. cleaning and washing of plates, cutleries and utensils
  4. cleaning and maintenance of kitchen equipment
  5. keeping the mess premises and surroundings neat, clean and hygienic

        periodic fumigation in addition to as and when required.

 

 Presently you can store these products Moong dal halwa/Gajar ka halwa refrigerated and can be served hot ,but should be consumed with in 2-3 days.(Check for sensory analysis)

 

You have to standardised these products from getting information from manufacturer for oil content, sugar content  etc used in products.

And then check final product for Brix, acidity,salt,protein content , oil content ,sensory analysis  and Microbiological Analysis etc  by giving periodically to outside FSSAI Approved lab for analysis.

This analysis may vary from Manufacturer obtained data because of long cooking time for sweets.

Attached below spec for ready to eat suji halwa -

Attached Files


Edited by SUSHIL, 05 May 2014 - 03:21 PM.


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#8 BhardwajSneha

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Posted 06 May 2014 - 04:19 AM

Dear Sushil,

 

Thanks a lot!

 

Regards,

 

Sneha



#9 chirag5347

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Posted 09 December 2018 - 01:40 PM

Hello bhardwajSneha,

      

Gulab jamun is the traditional indian sweet and not classifed as potentially hazardous food but it is perishable product like milk and presently there is no FSSAI standard.However it should be prepared from KHOYA  which has FSSAI standard .It is dipped in 60 degrre brix sugar syrup hence will not support microbiological growth.

However  Gulab jamun packed in boxes should be consumed in 2-3 days .Tinned products have a shelf life of 9 months ,however once opened to be consumed in 2-3 days .

Gulab jamun should not be refrigerated as sugar syrup will form sugar crytals.should be stored at 20-25 degree centigrade and consumed in 2-3 days.

 

Q: Whether sweets made of khoya/dryfruits like rassogulla/kajukatri is proprietary food as there is no specific standards of sweets under FSSAI. Also clarify about namkeens like kurkure/ bhujia/allo bhujia/sev and traditional Indian snacks available in namkeen shops?

Ans: Khoya and dry fruits have  standards under FSSAI. However, Currently there is no standard for many foods and these products are considered proprietary foods, which includes namkeens and many traditional indian snacks. FSSAI has exempted these products from getting approval of proprietary foods.

 

Q : While giving the sample of proprietary food (sweets & Indian snacks/savouriesor other item not standardised in the act) to food safety officer is it necessary by food business operator to mention all the ingredients used in the preparation of that particular item or are there any guidelines to be followed by food safety officer to draw sample of proprietary food?

Ans: As per the Food regulations, on all pre-packaged products, it is mandatory to provide all the ingredients in the product in the descending order of weight or volume. Also, it is mandatory to provide the category/standard to which the food belongs to. Basis the category or standard (or proprietary food) and the ingredients, the food safety officer will judge the compliance of the product. E.g. if a colour is used, whether or not it is allowed in that particular category etc. In case of products, which are not pre-packed the food manufacture need to provide its ingredients if a food safety officer takes  a sample for testing, without, which he cannot judge the compliance of the product. There are no special guidelines as of now for proprietary foods to be followed by the food safety officers to draw samples.

 

 

Attached spec of canned gulab jamun-

 

Hello bhardwajSneha,

      

Gulab jamun is the traditional indian sweet and not classifed as potentially hazardous food but it is perishable product like milk and presently there is no FSSAI standard.However it should be prepared from KHOYA  which has FSSAI standard .It is dipped in 60 degrre brix sugar syrup hence will not support microbiological growth.

However  Gulab jamun packed in boxes should be consumed in 2-3 days .Tinned products have a shelf life of 9 months ,however once opened to be consumed in 2-3 days .

Gulab jamun should not be refrigerated as sugar syrup will form sugar crytals.should be stored at 20-25 degree centigrade and consumed in 2-3 days.

 

Q: Whether sweets made of khoya/dryfruits like rassogulla/kajukatri is proprietary food as there is no specific standards of sweets under FSSAI. Also clarify about namkeens like kurkure/ bhujia/allo bhujia/sev and traditional Indian snacks available in namkeen shops?

Ans: Khoya and dry fruits have  standards under FSSAI. However, Currently there is no standard for many foods and these products are considered proprietary foods, which includes namkeens and many traditional indian snacks. FSSAI has exempted these products from getting approval of proprietary foods.

 

Q : While giving the sample of proprietary food (sweets & Indian snacks/savouriesor other item not standardised in the act) to food safety officer is it necessary by food business operator to mention all the ingredients used in the preparation of that particular item or are there any guidelines to be followed by food safety officer to draw sample of proprietary food?

Ans: As per the Food regulations, on all pre-packaged products, it is mandatory to provide all the ingredients in the product in the descending order of weight or volume. Also, it is mandatory to provide the category/standard to which the food belongs to. Basis the category or standard (or proprietary food) and the ingredients, the food safety officer will judge the compliance of the product. E.g. if a colour is used, whether or not it is allowed in that particular category etc. In case of products, which are not pre-packed the food manufacture need to provide its ingredients if a food safety officer takes  a sample for testing, without, which he cannot judge the compliance of the product. There are no special guidelines as of now for proprietary foods to be followed by the food safety officers to draw samples.

 

 

Attached spec of canned gulab jamun 

Sushil Ji 

Can you provide me the quality test to be done before dispatch of following products

Tin GulabJamun

Tin Rosogulla 

Milk Peda

Milk Cake 

Kaju Katli

 

Thanks 

 

Regards

Chirag Arora

7088242424






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