Port Blair, Nov. 16: A team of Food Safety Officers of the South Andaman, District Administration inspected a number of food vending establishments around the city and carried out tests to check the Total Polar Compounds (TPC) in cooking oil used for preparation of food articles.

During frying, oil under goes degradation due to their exposure to elevated temperatures which results in changes in the physio-chemical & nutritional properties of the oil and TPCs are formed in the oil. The toxicity of these compounds are associated with several diseases such as hypertension, Alzheimer diseases and liver diseases.  FSSAI has fixed the maximum permissible limit of TPC at 25%, beyond that the oil shall not be used.   Therefore, it is essential to monitor the quality of vegetable oil during frying. During the tests no vendors were found using oil beyond the permissible limit. The team also sensitized all vendors regarding ill effects of repeated use of oil and safe disposal of used cooking oil.

Further, in coordination with FSSAI Regional Office, Kolkata a training programme on Food Safety Compliance System (FoSCoS) was conducted at Port Blair for the benefit of Food Safety Officials and food business operators. The participants were briefed about online filing of licensing/registration applications and submission of license fee through online.

The Joint Commissioner of Food Safety/Additional District Magistrate has warned all stakeholders to refrain from repeated use of cooking oil and adhere to good manufacturing and hygiene practices as per the food safety licensing & registration of food business regulations), 2011. The general public can lodge their anomalies at toll free No. 1077, 236168.