Food Inspection in Public Places

Dr M.Hamayoun
 Introduction
Inspection in relation to food management will
involve a detailed examination of all or part of
the consignment of produced foods, stored
commodities, the methods of handling and
transport, the storage building, and the
standards of storekeeping and pest control.
Examination of the commodities themselves
may or may not include the taking and analysis
of samples.
 Objective of Inspection
The overall objective of inspection is
to provide information as a basis for
management action and future
planning to ensure that deterioration
and loss of stored commodities are
kept to a minimum. Food safety as
well as economic reasons provide
strong rationale for inspecting foods.
LAWS ordinances sub rules for
FOOD INSPECTION
 Food Ordinance/Laws
The Pure Food Ordinance, 1960 consolidates and amends the law in relation to the
preparation and the sale of foods. aim is to ensure purity of food being supplied to people
in the market and, therefore, provides for preventing adulteration. a) it prohibits
manufacturing/preparation or processing of such food, which is likely to be unsafe for
human consumption, e.g. any food which can cause food poisoning; b) it prohibits import,
export or sale of unsafe food; c) sets out certain hygiene standards; d) provides for
inspection and laboratory analysis of food samples according to a set criterion.

The Pure Food Ordinance 1960 does not apply to cantonment areas. There is separate
law for cantonments called “The Cantonment Pure Food Act, 1966”.

Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in
Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels
and restaurants.
 Sub Rules/Laws Applied
• 269 & 273
For not covering the food items in the shops
hygiene and sanitation, inspection of Floors,
and general shop layout.
• 278
Rule is applied when the garbage is dumped in
front of the shop.
?
 Authorities of Inspection of the Food

• DFC- District Food Controller from food

department.
• AFC- Assistant Food Controller .
• Health officer Food-From DCO office.
• Food Inspector-from Health Department.
• DFC & Health officer are acting as the
Magistrates.
 Food Inspector Work Plan
• They are preparing a monthly work plan and
then following the plan accordingly.
• At least 20 shops, Restaurants are checked by
them Monthly.
• They are checking the Hygiene and sanitation
of the food items as well as the premises and
personal handling the food items also some
time taking samples.
 Five Keys Principles
Five key principles
The five key principles of food hygiene, according to WHO,
are:[3]
• Prevent contaminating food with pathogens spreading
from people, pets, and pests.
• Separate raw and cooked foods to prevent
contaminating the cooked foods.
• Cook foods for the appropriate length of time and at the
appropriate temperature to kill pathogens.
• Store food at the proper temperature.
• Use safe water and raw materials
Examples of some Food inspection
Techniques & Procedures.
Meat Products
 Purpose
• The quality meat product is ensured by the
ante mortem and postmortem inspection or
examination of the living or slaughtered
animal organs.
• Physical Properties.
• Sampling for Laboratory.
• Hygiene and Sanitation of personal and
premises.
Poultry
• The poultry products are
checked by the veterinary in
the Farm and in the market by
the authorities for the general
well being and taking in
consideration for the general
hygiene and sanitation of the
product as well as the place
where it is sold sampling of
the product is also done.
Food Inspection Oil & Ghee
What should be checked? Oil and ghee
• Inspection for adulteration (substitution of high
value oil by low-cost oils) [will be done by a
laboratory]
• Checking of fortification level i.e. Vitamin A & D
[will be done by a laboratory]
• Looking for oxidation of oils, rancid odors 
• Looking for poor lid seals, or seams, leaks from
split bottles
• Looking for any signs of corrosion of cans,
exterior corrosion results especially from wetting
by salt water.
 Packed Food Inspection

• Print control

• Plastic sealing

• Crate inspection

• Aluminum foil

• Metal cans

• Labels

• Boxes
 Limitation
• The laws are not implemented properly in
Pakistan due to corruption in the departments
and lack of accountability.
• The second reason according to the Food
Inspectors is the security and minimal
resources provided for there jobs.
 Recommendations
1. Provide a high level of health protection
2. Include clear definitions to increase consistency
and legal security
3. Be based on high quality, transparent, and
independent scientific advice following risk
assessment, risk management and risk
communication
Government
Government
(Food
(Food Control
Control
Authorities)
Authorities) Food
Food Legislation
Legislation
Inspection
Inspection
Food
Food Control
Control Management
Management Laboratory
Laboratory
Government Information,
Information,
Government provides
provides consumer
consumer protection
protection and
and ensures
ensures that
that all
all foods
foods Education,
are Education,
are fit
fit and
and safe
safe for
for human
human consumption
consumption Communication
Communication andand
Training
Training
Food control system should be developed
and implemented in a transparent
manner

Consumer
Consumer
Consumer
Consumer has
has aa right
right to
to select
select
better
better quality
quality and
and safer
safer foods
foods of
of
Better
Better Quality
Quality and
and Safer
Safer Foods
Foods their
their choice
choice
Problem with change…

It’s Not My Job!

 Thankyou
Thank you