Internship Report Punjab Food Authority Lahore

Submitted By Khawar Ali

Roll no# AGA-15-57

Program B.S Agri (Hons) Major. Food Science

Submitted To Dr. Riaz

DEPARTMENT OF FOOD SCIENCE AND NUTRITION

BAHAUDIN ZIKARIYA UNIVERSITY ,MULTAN, PAKISTAN

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When I do good I feel good when I do bad I feel bad that’s my religion

DEDICATED
This work of my thoughts and study

To

My affectionate loving and graceful parents

Respected teachers

And

My friends

Whose encouragement, spiritual inspiration, well wishes, sincere prayers and

an atmosphere, that initiate me to achieve high academic goals.

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 Acknowledgement
I offer my sincere thanks to Dr.Saeed Akhtar Chairman IFSN, Rehan sb and all Assistant professor of IFSN
BZU Multan for providing me such a nice opportunity to improve my practical knowledge and for always choosing
what was best for me. Most important of all I would like to Thanks my parents who supported me in every step of my
life.

Special thanks goes to the D.G(Noor ul Amin Mengal) and D.D.O (Dr. Farhan ) of Punjab food authority Lahore to
learnt from PFA. His cooperation and guidance during this time was of great important.

Special thanks to the Institute of Food Science and Nutrition BZU Multan and the PFA Lahore.

Executive summary
Punjab food authority (PFA) has been working from 2nd July 2012 which aims to ensure safety and quality of all
the food items and product ,PFA (Lahore) is working successfully from July 2012 and checking all the areas of Lahore
and ensuring safety of food .The functionality of field teams at the district level is being supervised by the deputy
director (operations) .

I had started internship on 24th May 2018 at PFA Lahore . As a internee, I had work experience with all teams and
checked the premises and readdressed the complaint. We also complete sampling of milk and water to provide the
safe food and water to the people. Hygienic conditions of many food points have also been improved as they are
regularly checked and penalties are imposed in case of unsanitary conditions.

In brief I get a lot of practical knowledge, experience and found PFA Lahore as an impressive and conductive
environment to learn.

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 Contents of internship in Punjab Food Authority

 Introduction of Punjab food authority

 Mission and vision statement of PFA

 Responsibilities of PFA

 Responsibilities of food safety officer

 Way of inspection

 Method of sampling

 Rapid test on the spot

 Special raids and actions

 1ST Week of internship

 2nd Week of internship

 3rd Week of internship

 4th Week of internship

 Feed back or Result of internship

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 Introduction of Punjab Food Authority

Punjab Food Authority:

Punjab food authority is an agency of province Punjab. The Punjab Food Authority has been working as a functional
entity in district Lahore since 2nd July 2012.Enforcement of food hygiene and quality standards as described in the
Punjab food Authority Act 2011 and the pure food rules 2011 is carried out through a qualified team of food safety
officers( FSOs) and Assistant food safety officers(AFSOs). The functionality of field teams at the district level is being
supervised by the Deputy Director(Operation).

History of Punjab Food Authority:

Punjab Food Authority was first established in Lahore in 2011 and started working from 2nd July. After the success of
PFA in Lahore , this project was initiated in other districts of Punjab in order to provide safe and hygienic food to
people. In mid 2016 PFA offices were established in Multan, Faisalabad, Rawalpindi and Gujranwala. Then in 2017,
this program was launched all over in Punjab . In 2015 Aysha Mumtaz was the head of PFA then department was
supervised by Noor-ul-Amin Mangal and now recently Muhammad Usman has charge of DG food.

Mission statement:
While working on scientific principles and international best practices, Punjab Food Authority aims to ensure
food safety & quality in the entire food chain in collaboration with manufacturers, consumers , food business operator
and others.

Vision Statement:
The Punjab Food Authority aims to ensure safety and quality of all the food items and products.

Function of Punjab food authority:

1. The Punjab food authority shall regulate and monitor the food business in order to ensure safe food.
2. Formulate standards, procedures, process and guidelines in relation to any aspect of food.
3. Organize training program, licensing, prohibition orders, certify food for export.
4. Provide scientific advice and technical support, recall procedures and improvement notice.
5. Promote general awareness as to food safety and standard.

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Organogram
 DG PFA
 ADG (operation)
 DDO (operation)
 FSO
 AFSO

Main wings of PFA

1. Operational wing

2. Technical wing

3. Licensing wing

4. Administration wing

Operational Department

Introduction
Operational team is the main wing of PFA.Team consist of Food Safety Officers and Assistant Food Safety
officers.Depty Director have Doctorate degree in Food Technology. Others members have Master degree along with
experience in some multinational companies they visit the premises of district and Tehsil and take action according to
conditions.

Team
 DGBT Team
 Model town team
 Wagha Border team
 Shalimar team

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 Main Function of Operational Teams;
 Implementation of Punjab Food Authority Rules 2011 And Punjab Food Authority Act 2011
 Inspection of food at all points of food chain including processing, packaging, storage etc.
 Ensure safety of food
 Take action according to act in case of violation.

Powers of FSOs
 Take sample of any food which appears to him to be intended for sake or has been sold as food
 Examine any book or documents with respect to any food
 Demand the production of the identity card
 Mark or seal any food production area or premises
 Search and seize any vehicle carrying food

Enforcement Tools of Operational Teams

improvement notice
If a Food Safety Officer has a reason to believe that any food operator failed to comply with rules of
regulation he may serve an improvement notice.

Imposing fine
 Fine is imposed by DDO, FSO or AFSO on the basic condition
 No rectification observed after 2nd or 3rd notice
 Expired food stock or severely unhygienic

Sealing
FSO can enter or seal the premises, prepared, packed, stored,

and distributed food.

Any premises can be sealed if:

 Involved in food adulteration

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  If a sample is failed
 Rodent droppings
 Washroom present in production area and other.
 Premises do not pay fine

Sampling
Food safety officer may take sample of any food or any substances which appears to him to be intended for
sale or has been held as food.

Sampling Method
Three sample of the any commodity taken

 One for FBO

 One is submitted to the lab

 One is submitted to Punjab Food Authority

Licensing
A person shall not use any place for food business except under the prescribed registration or license .

So registration or licensing is compulsory which attempted by PFA.

Prohibition order
If any food operator is convicted of an offence under the Act and court is satisfied that the health risk
exist with respect to the food business, the court may impose prohibition

An prohibition on the use of a process, treatments, premises or equipment’s for purposes of the food business.

Reporting
At the end of the day ,all field teams submit a daily inspection report having all information about no. of
premises visited their name, category , mobile number, observation and action taken.

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OFFENCES AND PENALTIES
 Selling food not in compliance of the law
 Substandard or misbranding food
 Unsafe food
 False advertisement
 False labelling
 Failure to comply with the directions
 Unhygienic or sanitary conditions
 Penalty for prescribed offences
 False information
 Obstruction the food safety officer
 Business without license
 Warranty

licensing
The license is basically a certificate of PFA that the food business having this license is fulfilling the
requirements of the PFA and prepare according to the PFA Standards. PFA impose penalty for doing business without
license.

 Under the provisions of section 15 of the Punjab Food Authority Act, 2011 every food operator is required to
obtain a license to run a food business.
 Under rule 31 sub-rule 12 of the rules ibid, every food license shall be renewed annually.
 Under the provisions of section 32 of the Punjab Food Authority Act, 2011 if a food operator manufactures,
sells, offers for sale, store or distributes or imports any food without the prescribed registration or license, he
shall be liable to imprisonment for a term which may extend to one year but which shall not be less than three
days and fine which may extend to five hundred thousand rupees (5 lac) but which shall not be less than ten
thousand.
 Any other information in law that is crucial.

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Procedure

 License Application would be initiated by following ways;

1. Food Business Operators apply through android app
2. Food Business Operators apply by visiting PFA office
 Punjab Food Authority teams visit Food Business Operators and apply License.
 After application of License, Food Business Operator receive SMS of successful application on his registered
mobile number.
 After license application, Food safety teams visit the Food Business Operators and check hygiene and food
related conditions. After successful verification, Food Safety Officer recommends license.
 A SMS with Challan ID of License fee is delivered to Food Business Operator on his registered mobile number.
Food Business Operator had 15 days to submit fee in any branch of Allied Bank.
 After deposit of license fee a SMS is delivered to FBO for acknowledgement of fee receiving on his registered
mobile number.
 After deposit of License fee, License is printed and delivered to Food Business Operator within 5 to 7 working
days.

4.1 Food Licensing categories

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 Category A Premises name License fee
1 Mega mart/ware houses/whole sale 10000
dealer
2 departmental store/ large kiryana store 5000
3 small kiryana store 1000

Category B Premises License fee

1 Hotel and resteurants 20000

Category C Premises License fee

1 Hotel and resteurants fast foods 10000
2 Bakery/dairy shops chain 5000-1000
3 Tandoor without hotel/Sharma point/tea 500
stall/dhaba
4 Atta grinding chakki 1000

Technical and Admin Section

Introduction Technical wing

Technical wing include the master trainer which provides the basic Food Safety Training to the workers
which are working in food related business. Food safety training is provided in Urdu and Punjabi. In this way many
non-technical persons have been provided the technical education which they can easily understand.Food Safety
Training certificate is provided at the end after the test session. If the worker does not passed the test than more 2 days
training provided to the persons.

Technical wing members are

 Master training officer

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  Assistant master training officer
 Computer operator

Introduction to the Admin wing

Admin are responsible for the entering of data online and regulate the officer and fulfill the all requirements of
head office.

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 Members:
 Accountants
 Computer operator
 Data entry operator

Way Of Inspection
 First prepare kit and make sure that all instruments and chemicals complete according to premises to check.
 Other tools like coat , gloves , masks ensurance .
 Reach at the shops within open time.
 First check cleanliness including insect killer, washrooms near food items , gloves and head cover of food
handlers etc.
 Check expiry , manufacturing date and also production area.
 Check the license of shop and medical of food handlers.
 Check the open places of shops where animals or insect can come into the shop.
 Check the store room and production room.

Method of sampling

Three types of samples are collected from same food item.

Wrap the sample well. Stick the stamp with the help of wax.

Keep own two samples for testing in lab and give one sample to owner of food item.

PFA Anti-adulteration Campaign

what is Adulteration ?
It is process in which the quality of food is lowered either by the addition of the inferior quality
material or by the extraction of the valuable ingredients.

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 Adulterants
An adulterants is a chemical which acts as a contaminants when combined with other substance. They
are added to pure food to extend the quantity while reducing the quality.

Food that can be Adulterated

 Milk
 Honey
 Spices
 Food grains and flour
 Ice cream
 Coffee powder
 Desi ghee
 Sweets
 Tea leaves
 Tomato sauces o ketchup

Commonly used Adulterants

 Urea
 Hydrogen peroxide
 Rancid Oil
 Soaps/detergents
 Sorbitol
 Quaternary ammonium compounds
 Boric acid
 Carbonate
 Formalin
 Sodium chloride
 Starch
 Water
 Brick powder
 Dried papaya seeds
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  Yellow lead salt
 Hyper chlorite
 Margarine

Milk Adulteration and on Spot testing

Adulteration in milk checked at Ali Adeel milk

Checked at Shalimar town Lahore

 Take raw milk in cylinder of 250 ml.
 Place the lactometer in it
 Take care to see that lactometer does not touch the side of
 the measuring cylinder
 Note down reading of lactometer
 Note the temperature of the milk
 Normal lactometer reading is 25-30

Result
Lactometer gave reading 19 which was alarming and also that shop has washroom near food vicinity so shop was
sealed. We also took the sample and made pictures for prove

Spices Adulteration test in different Ramzan Bazaar

 Take 1tsp sample of turmeric powder
 Add few drops of ether in the test tube.
 Shake well then add HCl .
 Again shake well and see the color.
 If color changes from yellow then it gives positive test of adulteration.

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Refractometer
Every beverage product has specific brix so it is used to check purity of beverages.

Hydrometer
It is used to check the moisture of flour . It is available in digital form which shows moisture contents in numeric
form. Method to use that first open the lid and full with moisture. After doing that close the lid tightly and press the
moisture contents button .If it comes with 13 number then it will be normal. If more than 13 then it will show abnormal
value and that flour will not be accepted because industrialist can get over weight gain from consumers and this is a
form of adulteration. If moisture is less than 13 then that can be acceptable.

Iodine salt checking chemical:

 One or two drops of chemical show where it is pure salt or not.
 If it show purple color with iodine then it is pure.

Daily observation and instruction

Major issue of water plants observed during inspection and observation given to FBOs

Observation
 No medical fitness certificate of workers
 No record of filter change
 Poor personal and premises hygiene
 No record of membrane wash
 Use of non food grade packaging material
 No record of pH and TDS of water

Instruction
 Make license from Punjab Food Authority
 Wear mask, head cover, gloves during work
 Storage should be 6 inches above foot level
 Use water resistant paint in premises
 Keep record of everything

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  Keep medical fitness certificate of all workers

Major issues of milk shops observed during inspection and instruction given to FBOs

Observation
 No counter
 No record of milk
 Foot level storage
 No medical fitness certificate of worker
 Uncovered food items in freezer
 Poor hygienic condition of premises

Instruction
 Make license from Punjab Food Authority
 Keep medical fitness certificate of workers
 Store milk below 4 degree temperature
 Wear mask, had cover, gloves
 Don’t wear watch and any type of jewelry
 Production area should be clean
 Use stainless steel sheets on working table

Major issues of hotel restaurants observed during inspection and instruction given o FBOs

Observation
 Dirty freezer
 No counter
 Use of wooden working table

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  Foot level storage
 Poor personal hygiene
 Use blue chemical drum
 Wearing jewellery during working

Instruction
 Make major a license from Punjab Food Authority
 Don’t wear rings and other jewelery
 Raw material, processed and finished products must be stored separately
 Don’t smoke during working inset killer
 Dustbins should be covered
 Wear mask, head cover and gloves during work
 Use stainless steel sheet on working table
 Keep production area neat and clean

Major issues of sweets and bakers observed during inspection in Shalimar town

Observation
 Foot level storage
 Washroom in processing area
 Use of broken and rotten eggs
 improper labeling FBOs
 No medical of workers

Instruction
 All workers should have medical fitness certificate
 Don’t smoke during working
 Workers must wear head cover, masks and gloves
 Must wash hands before starting the work
 Use food grade color

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Award on cleanliness to Butt sweets and bakers
Shalimar team visited Butt sweets and beakers with DG Food Noor Ul Amin Mangal before event of Eid ul Fitter. DG
Food highly impressed with the cleanliness of that place , and awarded them with the cheque of ten thousands.

First week of Internship

In first week of internship, we visited Ramzan bazars of Shalimar town where we checked the condition of different
food items including fruits and vegetables , snacks of many types, dry fruits, beverages , cereals like rice flour , spices
like chilies powder, garlic powders , confectionery products. We mostly checked date of manufacturing and expiry ,
production area , tempered or not etc. We did different rapid tests on the spot like brix check by Refractometer for
beverages , spices adulteration checked by HCl and Ether, Moisture checked by Hydrometer for flour , Milk
adulteration checked by Lactometer. We gave improvement notices and discarded food items which were poor
conditions.

Before entering into Ramzan bazar , first a man took picture of Ramzan bazar then secondly we checked flour
moisture by hydrometer mostly then checked remaining food items. If we discarded any food item then we did in the
presence of commissioner of food items who managing all things.

Second week of internship

In this week , water sampling task was given to us. We did well in a given time. Nearly we collected 20 water plants
sample. We took three bottles of 1.5 liter capacity and one was given to owner of plant , one kept for lab and one for
FSO of our team.

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Method of sampling was too easy, we took three bottle clean and transparent . First we sterilized the opening of water
pipe and then opened the bottle near to pipe and filled with water and quickly closed. Then wrapped with paper and
finally wrapped with string and stamped with wax .

Result of the water, only two water sample were failed due to high amount of arsenic . Our team visited there and
sealed those points. Our team recommended to change and improve the system.

Third week of internship

In third week , we checked different sweets points. We visited some unknown local level plants , Butt sweets , Chashni
sweets. In early first day ,we made a special raid with DG PFA Noor ul Amin Mangal , in this raid we were informed
by vigilance department about that premises. We visited unknown local bakery with special media team of ARY
News . When we reached there that time all persons ran away. We checked all food items. We were surprised to see
insects in food items and banned coloring agents. There utensils were filthy and foot level storage. We called to bakery
owner by getting number from public after sometime he reached there and we sealed the bakery by getting interview of
him.

Then we went to Butt sweets where we surprised to see hygienic condition of food items. DG food gave cheque of 10
thousand to them in reward. Then we moved forward and visited chashni Lahore. We checked all premises of chashni.
Storage rooms were not clean and unbearable so DG Food fined of 1 lac.

4th week of internship

In this week we applied license of different shops. We were not allowed to fine anyone due to general election. We
applied license through online application of PFA. Some people called to PFA office for license apply so PFA directed
us towards them.

One day I went with wagha team . That time I noticed that people of wagha were not co-operative with PFA. They
were hesitating towards license making and want to dispute with PFA team.

At the end of week , my internship completed and requested for experience letter. They made me within two days.

Special raids and sealing overview

First raid we made in Ramzan bazar of Shalimar town where DG Food authority
visited all stalls and discarded some food items. Second raid we made in sweet shops where we sealed a local bakery
shop . Third raid we made in a Butt sweet and baker and DG food gave award of ten thousand cheque. Fourth raid we
made in chashni sweets where hygienic conditions were not good and heavy fine were imposed on them.

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Conclusion

 I had great time at Punjab Food Authority, Lahore during internship.

 I had learnt a lot about adulteration tests of many food items. The whole staffs were very co-operative. After
this opportunity obviously, increased my knowledge about food safety.
 I want to thanks Allah and my respected teachers specially to Dr. Saeed and Dr. Rehan who gives me a chance
to do work with a good organization, where I learnt the importance of safety of food.

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