Appam and Aravana to be sold from the Sabarimala temple
would adhere to food safety measures, including Good Manufacturing
Practises (GMP) soon.
Besides putting in place the
GMP, it has been proposed to introduce Hazard Analysis at Critical
Control Points (HACCP) at Sabarimala. The Centre for Food Research and
Development (CFRD), Konni, has drawn up food safety plans for the hill
shrine, which is visited by thousands of devotees each season.
The
effective implementation of the food safety measures would go a long
way in eliminating possibilities of food contamination in Appam and
Aravana and at Annadanam, free food offered to the devotees.
The
food safety systems could be made operational within a fortnight on
order from the Travancore Devaswom Board (TDB), said M.K. Mukundan, CFRD
director.
P. Venugopal, TDB Commissioner, conceded
that there were complaints of poor quality of Appam and Aravana sold
from the temple. It was following these complaints that the board
decided to assign the job of ensuring food safety measures to the CFRD.
The system would be in place during the forthcoming pilgrim season.
Health card
The
CFRD will check the samples of raw materials brought to the temple for
preparing the sacred offering. Sanitary surveys would also be carried
out. A health card for workers engaged for the preparation of the
offerings would be prepared to ensure that the health and hygiene
parameters are not compromised. Swabs would be taken from the workers to
test them for contagious diseases, Dr. Mukundan said.
Source:http://www.thehindu.com
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