FSSAI AND HR& CE, TAMIL NADU

2017

Report on Training Programme for

Food Handlers from Places of

Worship, Tamil Nadu

(Blissful &Hygienic Offering to God)

S A M A Y A P U R A M T E M P L E , T R I C H I R A P A L L I , T A M I L N A D U

Report on Training Programme for Food Handlers from Places of Worship, Tamil Nadu

PLACE OF TRAINING : Trichirapalli

DATE OF TRAINING : 1st & 2nd September, 2017

Brief background

The Food Safety and Standards Authority of India (FSSAI), in coordination with Hindu

Religious &Charitable Endowment Department (HR&CE), Tamil Nadu conducted a two-

days training programme for the food handlers from 10 Places of Worship (PoW),

identified by HR&CE Department, Tamil Nadu and 7 temples from Tiruchirapalli district

on 1st and 2nd September 2017 at Samayapuram Mariamman Temple, Samayapuram,

Tiruchirapalli, Tamil Nadu.

Welcome Note

Mr. Kumaradurai, Joint Commissioner, Samayapuram Temple, welcomed the

participants and briefed about the training programme and asked the participants to

gain maximum experience out of the programme. Mrs. Kalyani, Joint Commissioner,

Trichy region emphasized the importance of the training programme and how it will

enhance the skills, capabilities and knowledge of the food handlers.

Dr. Kavitha Ramasamy, Scientist IV(3), FSSAI shared the importance of this initiative

and thanked HR & CE for identifying 20 major temples in Tamil Nadu and explained

how this journey started and why Places of Worship is considered as an important

stakeholders. She also added the importance of pilgrim centers in the Indian Society and

the way the pilgrims consider the Prasad, as a blessing from the deity and sacred, hence

the food handlers must ensure that it is prepared in a sanitary & hygienic manner.

Mr. Sanjeev Kumar, Deputy Director, FSSAI shared the Success stories of the BHOG

(Blissful Hygienic Offering to God) initiative and explained the regulatory requirement

of these Religious places (where Prasad is offered and food is served in large numbers

to the Pilgrims) to get registered or licensed under FSSAI. He also added that training

programmes on food safety and hygiene is vital for PoW and fruitful for both the food

handlers and the management as well. It is also essential that the employees have the

requisite skills to perform the job assigned to them and they also have to update their

skills to cope up with the new challenges through training and awareness programmes.

Introduction

After the inauguration and lighting of the lamp by dignitaries on the stage, the session

continued with the presentation in Tamil by Dr. Kavitha Ramasamy on glimpse of FSSAI

and emphasized on the importance of registration & licensing, the details, FSDB etc; also

added the importance of sanitation and hygiene as stipulated in Schedule 4 of FSSR,

2011, food hazards, personal hygiene and care to be taken in the food preparation right

from receiving the raw materials and all the stages of entire food supply chain. Focus

was also given on the importance of packaging & labeling, leftover management and

ways to avoid food waste, disposal of flowers in the temple and dissemination of food

safety messages to the pilgrims.

Training Programme

Three trainers identified by FSSAI (who were involved in the 1st batch of training

programme held in Chennai) delivered the training programme. Three Technical

Officers from Regional Food Safety Office, Chennai were also involved in the training

programme.

The training programme was organized as one day, class room training and one day

handholding for the trainees. 90 plus trainees/ food handlers from 17 PoW (10 PoW

from various places of Tamil Nadu and 7 PoW from Tiruchirapalli) attended the session.

The trainers Mr. Balaji and Dr. Anjaneyulu shared information on Food Safety

Management Systems, Good Hygiene and manufacturing practices to be followed in food

preparation; they also insisted the trainers to share the gaps and challenges that is

prevailing in the PoW w.r.t food safety practices. Ms. Subhaprada Nishtala clarified the

doubts arised during the training.

The participants also shared the practices that are currently followed, shared about the

procurement of raw materials from cooperative stores, shared about the difficulties

faced in using the gloves etc.

During the post lunch session, the trainees were divided into twelve groups with a team

leader identified among themselves, along with the trainers and FSSAI officials. They

were asked to prepare a checklist on each of the major headings as given in Schedule 4

and FSDB (Layout, Facilities, Procurement of raw materials, potable water, food

preparation, personal hygiene, behaviour, health status of the employees, cleanliness

and maintenance of equipment and premises and waste management). The Schedule 4

part I & II (Annexed) which was translated in Tamil was circulated to the trainees for

reference to make the checklist.

A food safety video made by Akshyapatra Foundation on practices as described in

schedule 4 part II was shown to the participants. Food safety tips made in Tamil was

displayed and repeated at intervals for reinforcement (annexed).

Food Safety Display board (FSDB) (annexed) on catering was translated in Tamil and 5

standees were displayed in the training hall for reference and the importance of FSBB

was also explained to the trainees. A booklet on “ Safe food handling and hygiene for

food handlers developed by the FSMS division to be utilised for any basic food safety

training programme was translated in Tamil and circulated to the

participants(annexed).

At the end of the classroom training, the teams were appraised about the handholding

session and directed to visit and observe the existing practices in Sreerangam

Ranganathaswamy Temple, Sreerangam on 2nd September, 2017.

The food safety audit checklist in Tamil was circulated to the team leaders of each group

(Annexed) to observe and record the existing practices followed in the temple in the

hand holding session based on the experience they gained in the class room training.

The trainees studied the food safety and hygiene practices followed and conducted the

gap analysis and recommended areas of improvement.

After the visit the groups were asked to make a checklist and summary of their

observations and the team leaders along with the trainers were asked to present the

same. The trainers shared their experience and learning about food safety and hygiene

practices.

The Way Forward

The way forward on the FSMS implementation in the ten identified PoW and the

trainers who will visit the PoW to design a suitable FSMS strategies were planned.

HR & CE Department, Tamil Nadu to initiate the implementation of phase II & III

of the training programme (annexed), as phase I training for the major 20

temples identified by HR & CE Department is completed.

The trainers will visit the PoW assigned to them to identify the existing practices

followed and to find out the gaps and the area of improvement and will submit

their observation to the authorities of the PoW and to FSSAI.

The FSO of the concerned area will also be involved in the process along with the

trainer for food safety implementation in PoW.

After a period of 3 to 6 months the trainer along with the FSO shall review the

status of sanitation and hygiene in each PoW and observe for up gradation and

improvement wherever necessary.

The authorities of the PoW shall ensure to have training/awareness programme

at selected interval to recap the food safety & hygiene requirements to food

handlers.

It was also decided to design a uniform format for record keeping and

documentation (w.r.t all relevant information required for food safety) and to

circulate the same to the PoW’s.

The food handlers from various temples who attended the training programme

on 1st & 2nd September, 2017 at Tiruchirapalli will now in turn share the best

food practices and hygiene guidelines amongst rest of the food handlers in their

respective temples.

Conclusion

FSSAI insisted HR & CE Department, Tamil Nadu to initiate the implementation of

phase II & III of the training programme. The session ends with vote of thanks to the

HR & CE Department for their kind cooperation to carry out this training

programme. HR & CE Department in turn thanked FSSAI for organising such a

wonderful awareness programme and requested FSSAI to reinforce the same.