Internship Report

Punjab Food Authority Bahawalpur

Department of Food Science and Technology

IUB - ISLAMIA UNIVERSITY OF
BAHAWALPUR
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 Acknowledgement

“In the Name Of Allah, the Beneficent and the Merciful. All the prasises and thanks be to
Allah, the Lord of the ‘Alam in (mankind, jinns and all that exists)”

First, I am thankful to ALLAH ALMIGHTY, who bless me sound health, abilities and
gives courage me to perform and complete my work in a successful manner without help
of ALLAH I was not able to do my work completely.

My specisl praises after ALLAH Almighty with trembling lips and wet eyes stand for the
beloved Holy Prophet HAZRAT MUHAMMAD (SAW) whose eternal teaching would
remain a source of guidance and inspiration for the mankind.

I also thankful to my Parents who supports, encourage and prayed for my great success.
Its all turn into easier with their kind blessings and good wishes for me and my future.

I am also very thankful to my Teachers espacially Dr. Ammar Khan (Associate

Professor department of Food Science & Technology IUB ) who encourage me and
guided me during my studies. I also thankful to the whole staff of department of Food
Science & Technology IUB that support me in every aspect when I needed their help.

Now I would like to thanks Mr. Adnan Shafiq (DDO-PFA Bahawalpur) who gave me an
oppurtunity to work and I got learning experience during my internship. I am very
thankful to Mr. Nouman Younas (FSO-PFA Bahawalpur ) and Miss Faria(AFSO-PFA
Bahawalpur). I also acknowledge my healthy feelings to Mr. Hassan Muhammad
(AFSO-PFA Bahawalpur ), Miss Mariam Khan (FSO-PFA Bahawalpur ), Mr.
Muhammad Asim, Mr. Haseeb Ahmad (AFSO-PFA Bahawalpur ) and Mr. Irfan
(AFSO-PFA Bahawalpur) who guided me at different operational activities and all other
staff who assisted when I need the knowledge about work.

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 Table of Contents
Chapter 01: Introduction of Punjab Food Authority 1
1.1 Introduction of Punjab Food Authority 1
1.1.1 Background 1
1.1.2 Mission Statement of PFA 1
1.1.3 Punjab Food Authority Bahawalpur Office Contact number and Address 1
1.1.4 Hierarchy of Punjab Food Authority 2
1.1.5 Functions of PFA 3
1.1.6 Extension of Authority 3
1.1.7 Structure of Food Authority 3
1.2 Powers and Functions of the Food Authority 3
1.3 Scientific Panel 4
1.3.1 Director General 5
1.3.2 Public Analysts 5
1.3.3 Duties of Public Analyst 5
1.3.4 Duties of Food Authority 6
1.3.5 Powers of Food Safety Officer 6
1.4 Departments / Wings of PFA 7
1.4.1 Operational wing 7
1.4.1.1 Introduction 7
1.4.1.2 Work policy of Punjab Food Authority 7
1.4.1.3 Basis work protocol of Punjab Food Authority 8
1.4.1.3.1 Improvement Notice 8
1.4.1.3.2 Prohibition orders 8
1.4.1.3.3 Emergency prohibition orders 9
1.4.1.3.4 Fine Imposing 9
1.4.1.3.5 Sealing and De-Sealing of Premises 9
1.4.1.3.6 Seizing 10
1.4.1.3.7 Sampling 10
1.4.1.3.7.1 Packing of Samples of Food for Analysis 11
1.4.1.3.7.2 Quantity of Sample 12
1.4.1.3.7.3 Source Fee per Sample Rs/- 13
1.4.2 Licensing of Food Business 13
1.4.2.1 License Notice 13
1.4.2.2 Procedure of Licensing 14
1.4.2.3 License Verification 14

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 1.4.2.4 License Categories 15
1.4.3 Offences of Food Business Operators 16
1.4.3.1 Selling Food against the Law/ Sealing Orders 16
1.4.3.2 Food Recall Procedures 16
1.4.3.3 Offence by Large Scale Manufacturers 16
1.4.3.4 Substandard or Misbranded Food 16
1.4.3.5 Unsafe Food 16
1.4.3.6 False Labeling 17
1.4.3.7 Unhygienic or Unsanitary Conditions 17
1.4.4 Laboratory Analysis at PFA, Lahore 18
1.4.4.1 Laboratory 18
1.4.4.2 Improvements in Laboratory 18
1.4.5 Punjab Food Authority School 18
1.4.5.1 Food Safety Level-I Training 18

Chapter 02: Internship Works and Assignments 19

2.1 Members of Operation Team 19
2.2 Operations Kits 19
2.3 UVAS Kit 19
2.4 Equipment’s Bag & List of Equipment’s 19
2.5 Some common and Special Problems and their Instructions 20
2.5.1 Common Instructions for Food Premises 20
2.5.2 Common Problems Found during Inspection 21
2.5.3 Special Instructions for Sweet and Bakers 21
2.5.4 Problems found during Inspection 21
2.5.5 Special Instructions for Juice Corner 22
2.5.6 Problems found during Inspection 22
2.5.7 Special Instructions for Salt Unit 22
2.5.8 Problems found during Inspection 23
2.5.9 Special Instruction for Ketchup Factory 23
2.5.10 Problems found during Inspection 23
2.6 Water Plants 24
2.7 Milk Shops 25
2.8 General Stores 26
2.9 Meat Shops 27
2.10 Sweets and Bakers 28

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 2.11 Juice Corners 29
2.12 Pan Shops 30
2.13 Nan Shops 31
2.14 Hotels and Restaurants 32
2.15 Ketchup Production Unit 33
2.16 Snacks Production Unit 34
2.17 Confectionary Production Unit 35
2.18 Cold Drink Traders 36
2.19 Special Tasks 37
2.19.1 Spices Adulteration Test 37
2.19.2 Vegetable Drive 38
2.19.3 Special Milk Raid 39
2.19.3.1 Commonly used Milk Adulterants 39
2.19.3.2 Determination of Organoleptic Quality SOP 39
2.19.3.3 Detection of water percentage in milk 40
2.19.3.4 Determination of LR of Milk 40

Chapter 03: Learning’s 41

3.1 Working and Functioning of PFA 41
3.2 Enhancing Communication Skills 41
3.3 Improvement in Knowledge and Skills 41
3.4 Punctuality in all Aspects 42
3.5 Connect with Peoples 42
3.6 Team Work 42
3.7 Behavior in Office 42
Chapter 04: Summary 43
Chapter 05: Conclusion and Suggestions 45
5.1 Conclusion 45
5.2 Suggestions 45

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Chapter 01: Introduction of Punjab Food Authority
1.1 Introduction of Punjab Food Authority

The Punjab Food Authority (PFA) is an agency of the provincial Government of Punjab
in Pakistan. It regulates food safety and hygiene in the province Punjab Food Authority
spreading very rapidly in Punjab province. It was formed under the Punjab Food
Authority act 2011. In view of diversity in food items and with marked rise in population
of the Province, there are ever-growing incentives to resort to corrupt and misleading
practices such as food adulteration, mislabeling, and deceptive advertisement. This
becomes a need for placing a system that controlled the menace of adulteration in food
and other malpractices. Furthermore, new trends in preparation, manufacturing, storage as
per international best practices need to be adopted by the food business operators. No
doubt food laws were introduced in Punjab as early as 1960s, but their enforcement
remained weak on account of capacity issues and inadequate infrastructure. Sensing the
requirement of the day Government of the Punjab creates Punjab Food Authority as an
autonomous body under the provision of newly enacted law.

1.1.1 Background

The Punjab Food Authority has been performing its field operations in district Lahore
from 2nd July, 2012. As 2013-14 was the second year of its operations, PFA continued to
face various challenges which included surveillance of home-based small units, non-
availability of advanced laboratory facilities, non-compliant atmosphere in the adjoining
districts, substandard food items coming across the country to Lahore etc. Modern
scientific techniques and methodologies had been employed to improve the hygienic
conditions, safety and quality issues in all the food businesses.

1.1.2 Mission Statement of PFA

While working on scientific principles and international best practices, the Punjab Food
Authority aims to ensure food safety & quality in the entire food chain in collaboration
with manufacturers, Food Business Operators, consumers, government departments,
autonomous bodies and other stakeholders.

1.1.3 Punjab Food Authority Bahawalpur Office Contact number and Address

Address = H # 3 ,Aadil Abbasi Town , near Dubai Mehal

Contact= 0622886500 Website = www.pfa.gop.pk Toll free Number=0800-02345

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1.1.4 Hierarchy of Punjab Food Authority

DG
(Director General)

ADG
(Additional Director General)

DO
(Director Operations)

DDO
(Deputy Director Operations)

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1.1.5 Functions of PFA

⮚ Formulation of food safety and quality standards

⮚ Enforcement of Punjab Pure Food rules 2011
⮚ Stop misleading related to food products
⮚ To promote awareness of food to consumers
FSO
⮚ Enforcement of food safety and quality
(Food standards
Safety Officer)
⮚ Organization of training programs
⮚ Promotion of general awareness about food safety and quality
⮚ Registration of vendors
⮚ Licensing
⮚ Laboratory accreditation

1.1.6 Extension of Authority AFSO

(Assistant Food Safety Officer)
Lahore was the first district to be notified to come under the operational jurisdiction of
the Punjab Food Authority. Soon its jurisdiction shall be expanded to Faisalabad,
Gujranwala, Rawalpindi, Multan, Bahawalpur and Sahiwal, and thereafter to whole of the
Punjab.

1.1.7 Structure of Food Authority

The Food Authority consists of a Chairperson and the following members

⮚ Secretary to the Government, Food Department.

⮚ Secretary to the Government, Health Department.
⮚ Secretary to the Government, Public Health Engineering Department.
⮚ Secretary to the Government, Livestock & Dairy Development Department.
⮚ Secretary to the Government, Local & Community Development Department.
⮚ Three members of the Provincial Assembly of the Punjab.
⮚ Two food technologists or scientists.
⮚ One representative of the Chambers of Commerce & Industry.
⮚ One representative of Food Industry.
⮚ One representative of food operators.
⮚ Two representatives of farmers.
⮚ Two representatives of consumers (including at least one female consumer).
1.2 Powers and Functions of the Food Authority

⮚ The Food Authority shall regulate and monitor the food business in order to ensure
provision of safe food.
⮚ Formulate standards, procedures, processes and guidelines in relation to any aspect.
⮚ Food including food business, food labeling, food additive, and specify appropriate
enforcement systems.
⮚ Specify procedures and guidelines for setting up and accreditation of food

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 laboratories.
⮚ Formulate method of sampling, analysis of samples and reporting of results.
⮚ Specify licensing, prohibition orders, improvement notices or prosecution.
⮚ Determine terms and conditions of service of its employees.
⮚ Provide scientific advice and technical support to the Government in matters relating
to food.
⮚ Collect and analyze relevant scientific and technical data relating to food.
⮚ Establish a system of network of food operators and consumers to facilitate food
safety and quality control.
⮚ Organize training programs in food safety and standards.
⮚ Promote general awareness as to food safety and standards.
⮚ Levy fee for registration, licensing and other services.
⮚ Certify food for export.
⮚ Perform any other prescribed function and do any other thing which is necessary for
the discharge of its functions under Act of 11 (1) clause (b) (c), 13 (1) clause (b), 15
clause (b) and 22 A.

1.3 Scientific Panel

The Food Authority establishes one or more Scientific Panels, which consist of the
following

⮚ Director General of the Food Authority (Convener).

⮚ A representative, having background of food science or technology, of an
organization established for determining standards and quality of food.
⮚ A representative, having background of food science or technology, of an
organization established for scientific or industrial research on food.
⮚ A representative, having background of food science or technology, of the National
Institute of Food Science & Technology, University of Agriculture, Faisalabad.
⮚ A food technologist or scientist.
⮚ A Scientific Panel may co-opt any other member from the relevant industry.
⮚ The Food Authority may refer any matter relating to food to the scientific Panel for
recommendation.
⮚ The Scientific Panel may, after due deliberations with the relevant industry and
consumer representatives, make recommendations to the Food. Authority on
standards, products, procedures, processes and guidelines in relation to any technical
aspect of the food.
⮚ If the Food Authority does not agree to the recommendations of the Scientific Panel,
it may, with reasons, refer the case back to the Scientific Panel for reconsideration.
⮚ The Scientific Panel shall reconsider the reference and forward its Reconsidered
recommendations and the Food Authority shall act accordingly.

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1.3.1 Director General

⮚ The Government may appoint a Director General in such manner and on such term
and conditions as it may prescribe.
⮚ The Director General shall hold office during the pleasure of the Food Authority.
⮚ The Director General shall be the Secretary of the Food Authority.
⮚ The Director General, subject to the control of the Food Authority, shall be
responsible for accomplishing the objectives of this Act and for efficient
implementation of the Act, the rules and the regulations.
⮚ The Director General shall exercise such powers as are mentioned in the Act or as
may be prescribed or delegated to him.
⮚ The Director General may exercise powers of a Food Safety Officer under the Act.

1.3.2 Public Analysts

⮚ The Food Authority may, by notification, appoint public analysts for such areas as it
may assign to them.
⮚ A public analyst shall possess such qualifications as may be prescribed.
⮚ The production in a trial, of a certificate under the hand of a public analyst shall, until
the contrary is proved, be sufficient proof of the facts contained in the certificate.
⮚ The Court may, of its own accord or on the request of the accused, cause any food or
sample of food to be sent for analysis to the public analyst.
⮚ Unless otherwise directed by the Court, the accused, on whose request any food or
sample of food is sent to the public analyst, shall bear its cost.

1.3.3 Duties of Public Analyst

⮚ On receipt of a package containing a sample for analysis from a Food inspector or any
other person notified under rule 42, the Public Analyst or an officer authorized by him
shall compare the seals on the package and the outer cover of the sample with
specimen impression received and shall note the condition of the seals thereon.
⮚ The Public Analyst shall cause to be analyses such samples of articles of food as may
be sent to him by an Inspector or by an officer authorized under the Ordinance or by
any other person notified under rule 42.
⮚ After the analysis has been completed, the Public Analyst shall, within a period of
forty days from the receipt of any sample for analysis, deliver or send to the Food
Authority concerned two copies of the certificate in the Form specified in the
schedule of the Ordinance showing the result of such analysis.

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1.3.4 Duties of Food Authority

⮚ Take steps for the creation of the post of one Food Safety Officer for every 500,000
populations or part there of and for his appointment.
⮚ Ensure that the Food inspector collects a minimum of 100 samples a month, and an
ex- officer, at least 20 samples a month.
⮚ Maintain permanent registers of licensee’s category-wise as required under these
rules.

⮚ Ensure that the cases of food offence cases are neither withheld nor are they
compounded, without the approval in writing of the Government.
⮚ Maintain permanent record of the prosecution of food offenders and of the revenues
from the costs realized and enforce the provisions of the ordinance and the rules.
⮚ The Food Authority shall, within a period of seven days of the receipt of copies of the
report of the result of analysis, before initiating prosecution, forward a copy of the
report of the said analysis, by registered post or by hand, to the person from whom the
sample of the article was taken by the Inspector and also to the person, if any, whose
name, address and other particulars have been disclosed under rule 46.
⮚ Where a Food Authority, without reasonable cause fails to enforce the Ordinance and
the rules for a period exceeding six months, the District Coordinator Officer may
invoke the provisions of section 35.

1.3.5 Powers of Food Safety Officer

A Food Safety Officer may

⮚ Take sample of any food or any substance, which appears to him to be intended for
sale, or has been sold as food.
⮚ Seize any food, apparatus or utensil which appears to the food safety officer to be in
contravention of this act, the rules or the regulations.
⮚ Enter or seal any premises where he believes any food is prepared, preserved,
packaged, stored, conveyed, distributed or sold, examine any such food and examine
anything that he believes is used, or capable of being used for such preparation,
preservation, packaging, storing, conveying, distribution or sale.
⮚ Impose fine on a food operator if the authority has delegated such power to him.
⮚ Open and examine any package which, he believes, to contain any food.
⮚ Examine any book or documents with respect to any food and make copies of or take
extracts from the book or document.
⮚ Demand the production of the identity card, the business registration certificate,
license or any other relevant document from a food operator.
⮚ Search and seize any vehicle carrying food.
⮚ A Food Safety Officer shall prepare a statement describing the food, apparatus, utensil
or vehicle seized and shall deliver a copy of the statement to the person from whom it
is seized or, if such person is not present, send such copy to him by mail.

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⮚ A person claiming back anything seized under sub-section (1) may, within seven days
of the seizure, apply to the Court and the Court may confirm such seizure, wholly or
in part, or may order that it be restored to the claimant.
⮚ If an application is not made within seven days under sub-section (3), the food,
apparatus or utensil seized, shall be forfeited to the Food Authority.
⮚ Any person may make an application in writing to the Food Safety Officer asking him
to purchase a sample of any food from a food operator and get it analyzed from the
public analyst.
1.4 Departments / Wings of PFA

⮚ Operational wing
⮚ Resource and Licensing
⮚ Technical wing
⮚ Laboratories
⮚ Training School
⮚ Administration wing

1.4.1 Operational wing

1.4.1.1 Introduction

In starting of Punjab food authority Bahawalpur, two operational teams are working.
Every operational team consists of Food Safety Officer, Assistant Food Safety Officer,
Food Safety Training Officer and driver. According to Punjab Food Authority act 2011
amendment 2016 Food Safety Officer or Assistant Food Safety Officer has right to check
any food business operators.

1.4.1.2 Work policy of Punjab Food Authority

Punjab Food Authority works in team in which Food Safety Officer or Assistant Food
Safety Officer lead the team. According to PFA act 2011 amendment 2016 FSO or AFSO
has right to check any Food Business Operators and its premises. Punjab Food Authority
team always move in a vehicle contain Punjab food authority logo

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1.4.1.3 Basis work protocol of Punjab Food Authority

1. Improvement Notice
2. Fine Imposing
3. Sealing/ De-Sealing of premises
4. Seizure of unsound food
5. Sampling of Food Commodities
6. Licensing of FBOs (Food Business Operators

1.4.1.3.1 Improvement Notice

⮚ If a Food Safety Officer has reasons to believe that any food operator has failed to
comply with any provisions of this Act of 16 the rules or the regulations, he may
serve an improvement notice upon the food operator.
⮚ Stating the grounds for believing that the food operator has failed to comply with any
provisions of the Act or the rules or the regulations.
⮚ Specifying the matters which constitute the food operator’s failure so to comply.
⮚ Intimating the measures which the food operator should take in order to secure
compliance with the relevant provisions of the law.
⮚ If the food operator fails to comply with the
improvement notice within the prescribed
time, the Food Authority may cancel or
suspended his license or take such other action
as it deems appropriate.

1.4.1.3.2 Prohibition orders

⮚ If any food operator is convicted of an

offence under this Act and the Court is
satisfied that the health risk exists with
respect to the food business, the Court, may
impose the following prohibitions.
⮚ A prohibition on the use of a process,
treatment, premises or equipment for
purposes of the food business.
⮚ A prohibition, with or without specifying
period of prohibition, on the food operator to conduct or operate the food business.
⮚ A prohibition notice is also writing on the improvement notice but accruing to
jurisdiction the Act is different.

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1.4.1.3.3 Emergency prohibition orders

⮚ If the Food Safety Officer is satisfied that the health risk condition exists with respect
to any food business, he may, after serving a notice on the food operator and for
reasons to be recorded in writing, restrain him from carrying on the food business
with or without specifying conditions or period of such restraint under the section of
18 (b).
⮚ The Food Safety Officer shall, within twenty-four hours of the action taken under sub-
section (18) (1), report such action to the Food Authority which may, after serving a
notice on the food operator and for reasons to be recorded in writing, confirm, modify
or set aside the order of the Food Safety Officer and it’s also given on the
improvement notice.

1.4.1.3.4 Fine Imposing

If something is found odd (i.e. Food Business Operator

sells expired or sub-standards foods) in any premises
during inspection than action is taken under observed
circumstances depending upon condition of visited area
(e.g. if any food color used is substandard or expired the
premises is fined or sealed depending upon varsity of
the situation). If the food is unsafe does result in injury
to any person, then they impose fine on the food
operator. The fine which have limit to 1000 to 50000 by
FSO and 1000 to 20000 by AFSO under the section of
(13) and (51). This limit is exceeded now this year. The
limit of fine can be exceed when order is coming from
high authority

1.4.1.3.5 Sealing and De-Sealing of Premises

Reason of sealing

⮚ If adulteration is observed in food.

⮚ If the condition of the premises is very poor or food
is prepared or handled under unhygienic conditions.
⮚ If there is found anything ambiguous that is not
allowed under the act of Punjab Food Authority
2011 amendment 2016
⮚ After two improvement notices If Food Safety
Officer not found any rectification in premises than
sealing is done.

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De- Sealing

De-Sealing orders issued by Director General. The owner of premises pay penalty at the
time of De-Sealing order. De-Sealing is done after 24 hour of sealing. At the time of de-
sealing 3-days improvement notice were served after the given time the food safety officer
visit that premises again with his team and note down the rectification.

1.4.1.3.6 Seizing

⮚ If in any market, go down, shop, stall or other place used for the sale of any food
intended for human consumption or for the preparation, manufacture or storage of any
such food for the purpose of trade or sale, a Food Inspector finds any article of food
which, in his opinion, is or appears to be injurious to health or is decayed or putrefied,
he shall in the presence of two respectable persons or the DG Operations, Director
General of PAF and if practicable of the owner of the articles or his agent or of the
occupant of the premises forthwith cause the article to be seized and taken into his
custody.
⮚ An inventory of the article seized under Act of 13, sub-rule (1) (b) and of the
receptacles or utensils in which it was kept shall be prepared, and signed by the
persons witnessing the seizure, and the articles so seized shall be sealed in their
presence.
⮚ The Food Inspector shall before sealing the article of 11 sub-rules (1) (c) so seized
take sample thereof in the manner prescribed in the Ordinance or these rules.
⮚ If any food seized under this rule is certified by the Public Analyst as fit for human
consumption or of the same nature, substance, or quality which it purports to be, a
Food Safety Officer shall restore the food to the owner subject to previous permission
of the officer authorized in this behalf by the Food Authority.

1.4.1.3.7 Sampling

The Food Safety Officer who seizes or procures a sample of a food, which is consigned to
any person, shall forthwith divide the same into three parts and shall deliver or forward
one of the parts to the person from whom the sample is seized or procured, shall send or
submit the second part to the Food Authority for future comparison, and shall submit the
third part to the Public Analyst.

Every vendor of an article of food shall disclose to the Food Inspector, the name, address
and other particulars of the person from whom he purchases the article of food.

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1.4.1.3.7.1 Packing of Samples of Food for Analysis

A sample of food for purposes of analysis shall:

⮚ In case of pre-packed food, be taken in original containers as far as practicable.

⮚ In case of other food and in the case of pre-packed foods in large containers, be
placed in clean dry bottles or jars, which shall be closed sufficiently tight to prevent
leakage or evaporation of moisture.
⮚ In case of dry or solid food, be placed in cartons, paper bags, plastic containers, or
polyethylene bags and rape with the thread accordingly as their nature permits.
⮚ All such bottles or jars or tins or cartons or paper bags or plastic containers or
polyethylene bags shall be labeled and covered all round with a piece of cloth to be
sewn at the ends an sealed on the stitches, if possible, in the presence of the person
from whom the sample has been taken and of two other respectable persons, shall
clearly indicate the name of the article, the name of the vendor, the place of collection
and the date and time of the taking of the sample.
⮚ The sealed container of one part of the sample shall be forwarded to the Public
Analyst immediately but not later than the succeeding working day by any suitable
means along with a letter in Form 5 giving full particulars of the sample and enclosing
a clear impression of the seal used for packing.
⮚ The sealed container of the third part of the
⮚ Sample and a copy of letter in form 5 giving full particulars of the sample shall be
sent in a sealed packet to the Food Authority concerned immediately but not later than
the succeeding working day by any suitable means.
⮚ A Food Inspector shall indicate in the forwarding letter the number of times for which
the person from whom a sample has been taken was convicted for food offences
previously. In the case of a person from whom the sample has been taken for the first
time, the Food Inspector shall indicate in the remarks column by inserting the word
“New”.

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1.4.1.3.7.2 Quantity of Sample

The quantity of a sample to be supplied for analysis to a Public Analyst shall not the less
than specified below:

Article of Food Approximate Quantity

Milk 250ml

Desi ghee, Butter 150ml/gm

Khoa , Dahi 250ml/mg

Edible oil and fat 150ml/mg

Tea 150ml/mg

Atta, Maida, Suji, Basan 200gm

Sugar, Honey, Gur, or other Sweetener 250gm

Prepacked food 500gm

Aerated carbonated water 500ml

Banaspati 500gm

Spices 200gm

Cereal and Cereal product (other than 250gm

Atta)

Bakery products 500gm

Confectionary 300gm

Ice Cream, Concentrated milk, Cheese 250gm

Milk powder 450gm

Food not specified 500gm/ml

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1.4.1.3.7.3 Source Fee per Sample Rs/-

⮚ Samples from private individuals or companies or foreign state.1000.00

⮚ Samples from local Government having their own laboratories100.00
⮚ Samples from local Government not having their own laboratories30.00
⮚ Water samples 500.00
⮚ Samples other than foods requiring three tests. 300.00 For every extra test 1000.00
⮚ Copying fee 50.00
⮚ Fee for summoning a Public Analyst, under section 26 (2)1000.00 Plus traveling
Allowances.

1.4.2 Licensing of Food Business

⮚ A person shall not use any place for food business except under the prescribed
registration or license.
⮚ The Food Authority may, in the prescribed manner, exempt a class of food operators
from obtaining compulsory registration or license under this section.

1.4.2.1 License Notice

If a Food Safety Officer seen there is no food license made from food operator, then the
officer gives him a notice for license with the provision of this act of 16 and 15 (1).

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1.4.2.2 Procedure of Licensing

The Punjab Food Authority shall license the manufactures/ food business operators that
may be valid for a maximum of 5 years and/or shall be renewed each year. The procedure
for E-license will be as follows.

⮚ Manufacture will download mobile application and apply online for licenses
⮚ A message will be received by Food Safety Officer, upon visiting the premises
⮚ Food Safety officer will explain the applicant about license fee to be deposited in
prescribed bank.
⮚ Applicant is bound to maintain a record such as copy of National Identity Card
(CNIC), site plan, medical certificates for employees.
⮚ Upon completion of all formalities, smart cards will be issued and posted to the
applicants.
⮚ After getting the license if Food Business Operator fails to maintain the condition of
licensed premises than Food Safety Officer cancelled the license.

1.4.2.3 License Verification

⮚ No person shall be granted a license for a premise to operate a food manufacturing

plant unless he complies with the following conditions:
o The application is accompanied by a site plan showing the building and
structure and medical fitness certificate as required under these rules; and
o The building for housing the plant has
▪ Floors constructed of concrete or other impervious material, smooth
and provided with trapped drains clean and in good repairs
▪ Walls and ceilings having a smooth, washable light colored surface,
clean and in good repair
▪ Doors and windows provided auto-closing and with effective means to
prevent the access of flies and to screen the outer air
▪ Adequate lighting on all working surfaces
▪ Sufficient ventilation for emission of smoke and off-odors condensing
on structures and equipment
▪ Effective means for protection from contamination from insects and
rodents
▪ Toilet rooms, wherever provided, bearing a sign and having self-
closing doors, and not opening into any rooms used for handling or
storing of food
▪ Easily accessible, adequate water supply, and safe sanitary quality
▪ Convenient hand-washing facilities with running water, soap and
towels and Cold storage facilities for perishable articles.

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1.4.2.4 License Categories

Sr. No Categorizes for Licensing of Category Fee of License

Food Business Rs/-
Mega Mart/ Whole sale dealer/ Ware
1 houses/Distributor A1 11780
2 Departmental store/ Large Kiryana A2 5980

3 Small Kiryana store, Pan shop A3 1340

4 Fruits and vegetables shop A4 760

5 Bakery & Dairy Shop without chain A5 1340

Hotels and Restaurants located at
6 prominent places. B1 23380

Hotel & Restaurant, Fast food points,

marriage/banquet hall with or without
7 kitchen and caterers, fish corner, B2 11780
canteens and mess, creameries,
Confectionary (Sweets), & small
scale
manufacturing units.
Bakery outlets & Dairy shop Chain
8 Bakery & Dairy Shop without chain B3 5980
Tandoor without Hotel ( Large,
9 Medium, Small) Local cart, Tea stall, B4 760

10 Atta Grinding Chakki B5 1340

Registration fee for selling of food
11 products in Districts of Punjab C1 11780
12 Contract manufacturing C2 29180
Manufacturing units of food grade
13 Packaging, labeling and Utensils C3 58180
14 Slaughter houses C4 23380
Meat (poultry, beef, mutton and
15 fish shops) C5 5980
Waste Oil, Poultry Feed, other waste
16 products handling O1 58180

16
1.4.3 Offences of Food Business Operators
1.4.3.1 Selling Food against the Law/ Sealing Orders

A person who sells or offers for sale any adulterated food or food which is not in
compliance with the provisions of this Act, the rules or the regulations, shall be liable to
imprisonment for a term which may extend to six months but which shall not be less than
one month and fine which may extend to one million rupees but which shall not be less
than one hundred thousand rupees.

Nothing contained in subsection (1) shall apply to a person who sells or offers for sale
non- processed food which is not fit for human consumption by way of natural
decomposition and the Authority may take any of the actions against the person under
clauses (c), (d), (e) or (f) of subsection (1) of section 23.

1.4.3.2 Food Recall Procedures

If the Director General has reasons to believe that some food is not in compliance with
this Act, the rules or the regulations, he may, after recording reasons, order immediate
withdrawal of the said food from the market.

1.4.3.3 Offence by Large Scale Manufacturers

Notwithstanding anything contained in section 22, if a food operator manufactures, keeps,

transports, imports or exports adulterated food for large scale use or consumption in
quantities equal to or in excess of the quantities mentioned in the Schedule appended to
this Act, he shall be liable to imprisonment for a term which may extend to five years but
which shall not be less than six months and fine which may extend to twenty lakh rupees
but which shall not be less than five hundred thousand rupees

1.4.3.4 Substandard or Misbranded Food

Any person who manufactures for sale, stores, sells, distributes, imports or exports any
food which is not of standard or misbranded, shall be liable to imprisonment for a term
which may extend to six months but which shall not be less than one month and fine
which may extend tone million rupees but which shall not be less than one hundred
thousand rupees.

1.4.3.5 Unsafe Food

A food operator, who manufactures for sale, stores, sells, distributes, imports or exports
any unsafe food, shall be liable

⮚ In this section and section 23D, ‘unsafe food’ means the food whose nature, substance
or quality is so affected by any means or for any reasons it injurious to human health
⮚ Where the unsafe food does not result in injury to any person, to imprisonment for a

17
 term which may extend to six months but which shallot be less than one month and
fine which may extend to one million rupees but which shall not be less than one
hundred thousand rupees.
⮚ Where such unsafe food results in injury to any person, to imprisonment for a term
which may extend to three years but which shall not be less than three months and
fine which may extend to one million rupees but which shall not be less than one
hundred thousand rupees.
⮚ Where such unsafe food results in death of a person, to imprisonment for a term
which may extend to imprisonment for life but which shall note less than ten years
and fine which may extend to three million rupees but which shall not be less than
two million rupees.

1.4.3.6 False Labeling

Any person, who prepares, packages, labels any food which does not comply with the
prescribed standard, shall be liable to
imprisonment for a term which may extend to
17[one year but which shall not be less than six
months and fine which may extend to one million
rupees but which shall not be less than five
hundred thousand rupees. Any person, who labels
any food in a manner which is false, misleading or
deceptive as regards its character, nature, value,
substance, quality, composition, merit or safety,
strength, purity, weight, origin, age or proportion
shall be liable to imprisonment for a term which
may extend to 18 one year but which shall not be
less than six months and fine which may extend to
one million rupees but which shall not be less than
five hundred thousand rupees.

1.4.3.7 Unhygienic or Unsanitary Conditions

Any person, who manufactures or processes or keeps any food under unhygienic or
unsanitary conditions, shall be liable to imprisonment for a term which may extend to six
months but which shall not be less than three days and fine which may extend to one
million rupees but which shall not be less than twenty thousand rupees.

18
1.4.4 Laboratory Analysis at PFA, Lahore
1.4.4.1 Laboratory

Management and operational control of food laboratory Lahore was given to Punjab Food
Authority in December 2012. Deputy Director Laboratory set SOP’s to be applied in
laboratory and worked according to them. Food Testing Laboratory facilities play
enormous role to ascertain the true nature and genuineness of the food products. Role of
food testing laboratories in the implementation of food safety and quality regime cannot
be under-emphasized. Adulteration and quality issues in food can only be addressed if
they are adequately traced through laboratory testing.

1.4.4.2 Improvements in Laboratory

⮚ A qualitative rapid test kit system had been developed for those tests which cannot be
performed without sophisticated and costly equipment’s I-e HPLC, GCMS.
⮚ The safety cabinet used for microbiological testing & fume hood for hazardous
chemical testing (Iodine testing for oil & fat, other chemical testing) are now in
practice.
⮚ For confidentiality & screening of samples on accurate grounds needs a barcode
system, the requirements for the barcode system has been approved and shall be
implemented after the issuance of budget from Finance Department.
⮚ Water kits are availed for complete analysis on water.
⮚ Spice kits are provided in Lab to ensure the quality of spices used in food items.
⮚ SOP’s followed by the Lab attendants.
⮚ Availability of advanced equipment’s makes it possible to get accurate results.

1.4.5 Punjab Food Authority School

Punjab Food Authority School work under Master Trainer and Assistant Master Trainer
and Food Safety Training Level-I is given to FBO’s

1.4.5.1 Food Safety Level-I Training

In food safety level I training we focus on following points

⮚ Personal and food hygiene

⮚ Food pest and pest control
⮚ Waste management
⮚ Cleaning and disinfection
⮚ Food hazards and their control
⮚ Safe handling and storage of food
⮚ Food Poisoning and its control

19
Chapter 02: Internship Works and Assignments
In operation team I worked under the supervision of FSO and AFSO and move in field
daily with operation team. Ensure the availability of all equipment’s and books in the
operation team van are my first duty in the start of the day.

I visited many premises and their observations and instructions are given below according
to the premises. I also took part in special tasks which was assigned by FSO and AFSO
which include milk raids, vegetable drives and checking the adulteration in spices.
2.1 Members of Operation Team

⮚ One Food Safety Officer

⮚ One Assistant Food Safety Officer
⮚ One Naib Qased
⮚ One Driver
⮚ One from Vigilance (optional)
2.2 Operations Kits

⮚ UVAS kit (rapid milk test kit)

⮚ Equipment’s Bag
⮚ Spices kit
⮚ Books and sealing bag
2.3 UVAS Kit

There are some standard operation procedures (SOP’s) for Milk Adulteration Test Kit.
There are some several tests that performing during the milk raid.
2.4 Equipment’s Bag & List of Equipment’s

⮚ 2 torch boxes
⮚ 2 lactometers
⮚ 1 box of test tubes
⮚ 1 box of gloves
⮚ 1 box of face mask
⮚ Refractometer
⮚ 1 eye dropper pack
⮚ 1 test tube rack
⮚ 2 graduated cylinder
⮚ 1 pipet pack

2.5 Some common and Special Problems and their Instructions

During working in field there are some common and special problems are seen and here

20
are some instructions to avoid these problems which varies from food premises according
to food premises their problems and possible instructions are given below:-

2.5.1 Common Instructions for Food Premises

1) Get licensed from PUNJAB FOOD AUTHORITY

2) Do not use newspaper to cover or pack the food commodities
3) Dustbins must be covered
4) Separate Food items and Non-Food items
5) Make expiry rack
6) Food items must be covered
7) Avoid storage of food at foot level
8) Clean freezer after regular interval of time
9) Do not sell Non-food grade color
10) Install insect and rodent trapper
11) Food product must contain MFG, EXP and complete address
12) Remove cobweb after regular interval of time
13) Do not wear jewelry
14) Proper labeling must be present on food items
15) Avoid personal belonging in processing area
16) Medicals of workers are necessary (except general stores)
17) Do not sale Gutka
18) Installation of counter
19) Keep record of dead and diseased hens (Poultry shops)
20) Properly discard dead hens (Poultry shops)
21) Use blood cones during slaughtering (Poultry shops)
22) Use stainless steel sheet on working table
23) Wash utensils in running water
24) Avoid cross contamination of raw and processed food
25) Install insect and rodent trapper in working area
26) Used filtered water for fillings of bottles (Soda water)
27) Install reverse osmosis plant (Ice factories)
28) Do not smoke within the working area
29) Drainage area must be covered
30) Used Food Grade Material for packaging
31) Used Food Grade container utensils

21
2.5.2 Common Problems Found during Inspection

1) No expiry rack
2) Selling Non Food Grade colors
3) Foot level storage
4) No separation between food and non-food items
5) Uncovered food items
6) Improper labeling of food items
7) Open drainage area
8) Personal belonging in working area
9) Use of newspaper to pack food commodities
10) Wearing jewelry during work
11) Selling expired food commodities
12) Poor personal hygiene
13) Use of Non Food Grade utensils
14) Smoking during work

2.5.3 Special Instructions for Sweet and Bakers

1) Make license from PUNJAB FOOD AUTHORITY

2) All workers that are working in sweet and bakery must have medical certificate
3) Do not smokes during working
4) Floor must be clean
5) Use PPE’S
6) Workers changing room should be separate
7) Washroom not present in processing area
8) Shelf must be made up of Stainless steal
9) Food items must be cover
10) Food items must contain manufacturing and expiry date
11) Use insect killer in production area
12) Dustbin must be cover
13) Keep record of all raw material
14) Do not use broken eggs
15) Do not use NFG color
16) Avoid foot level storage
17) Use utensils that made up food grade material
18) Use FIFO rule
19) Drainage area must be cover

2.5.4 Problems found during Inspection

1) Poor premises condition

2) Open drainage area
3) Using NFG colors
4) Use of non-fat dry milk powder
22
5) No record of raw material
6) No FIFO implementation
7) Washroom in processing area
8) Use of surf for washing utensils
9) Use of blue chemical drums
10) Personal belonging in processing area

2.5.5 Special Instructions for Juice Corner

1) Make license from PUNJAB FOOD AUTHORITY

2) Medical certificate of worker is necessary
3) Cover the food items
4) Wash fruits and vegetable in tap water
5) Do not smoke during working
6) Wear PPE’S
7) Do not wear any type of jewelry
8) Avoid foot level storage
9) Do not use surf for washing
10) Food grade certificate is necessary for disposable glasses
11) Dustbin must be cover
12) Make glass box around the counter

2.5.6 Problems found during Inspection

1) No medicals of workers
2) Uncovered dustbin
3) Washing utensils in stagnant water
4) No PPE’s

2.5.7 Special Instructions for Salt Unit

1) Make license from PFA

2) Add 6 drops of iodine in 1 kg salt
3) Make medical from Government hospital
4) Store salt 6 inches above foot level
5) Finished product should have proper labeling
6) Use stain less Steel sheets on working table
7) Do not wear jewelry
8) Do not smoking during work
9) Avoid personal belonging in production area
10) Use insect killer in the production area
11) Raw material and finished processed products should be separate

2.5.8 Problems found during Inspection

1) Foot level storage of unprocessed salt

23
2) Uncovered salt
3) Improper labeling
4) No medical
5) No stainless steel sheet on working table
6) No PPE.s

2.5.9 Special Instruction for Ketchup Factory

1) Make license from Punjab Food Authority

2) Water resistant paint should be used
3) Make medical of all workers
4) Store all food products 6 inches above foot level
5) keep invoices
6) Finished product should have proper labeling
7) Use stain less Steel sheets on working table
8) Wear PPE’s
9) Do not wear jewelry
10) Do not smoking during work
11) Avoid personal belonging in production area
12) Cover the drains
13) Use insect killer in the production area
14) Dustbin must be covered
15) Raw material and finished processed products should be separate
16) Use of food grade material for packaging
17) Use first in first out technique
18) Do not use bruised, over ripened, spoiled tomatoes
19) Use of food grade container for Storage
20) Do not use blue Chemical drum for Storage

2.5.10 Problems found during Inspection

1) Poor premises condition

2) Use of blue chemical drums for storage
3) Open dustbin
4) Washroom in processing area
5) No invoices
6) No worker medicals

24
2.6 Water Plants

Major issues of water plants observed during inspection and given instructions to FBO’s

Observations

⮚ No medical
⮚ Food level storage
⮚ Cob web
⮚ No invoices
⮚ Poor hygienic condition
⮚ Poor personal hygiene
⮚ Use of surf for washing utensils
⮚ No record of filter change Water Plant
o No recorder of membrane n change
o No record of pH and TDS of water

Instructions

⮚ Make license from Punjab Food Authority

⮚ All workers working in premises must have medical fitness certificate
⮚ Water resistant paint should be used in premises
⮚ Wear special shoes during work
⮚ Store all water bottles 6 inches above foot level and 6 inches away from walls
⮚ Keep record of everything
⮚ Test the water sample before starting production
⮚ Wear mask, head cover and gloves during work
⮚ Do not wear bands, rings or any type of jewelry
⮚ Do not smoking during work
⮚ Production area must be clean
⮚ Personnel belongings should not be in production area
⮚ Drains must be covered
⮚ Use insect killer in working area
⮚ Dustbins must be covered
⮚ Ensure backwashing of membrane of filter plant on daily basis
⮚ Use food grade and sterilized material for packaging
⮚ Tankers used in filter plant should be cleaned on monthly basis
⮚ Use first in first out technique
⮚ All food items should be covered
⮚ Use food grade containers for Storage
⮚ Do not use blue Chemical drum for Storage
⮚ Change filters on regular basis
⮚ Keep record of filter change
⮚ Filter water should be tested in filter unit on daily basis
⮚ Ensure complete labeling of final products
⮚ Washroom should be away from production area

25
2.7 Milk Shops

Major issues of milk shop observed during inspection and given instructions to FBO’s

Observations

⮚ No counter
⮚ No IPM measures
⮚ Open dustbin
⮚ Uncovered food items in freezer
⮚ No medical
⮚ Poor hygienic condition of premises
⮚ No record of milk
⮚ Foot level storage
⮚ Use of wooden working rods

Instructions

⮚ Make license from Punjab food authority

⮚ All workers that are working in processing area must have medical fitness certificate
⮚ Water resistant paint should be used in shop
⮚ Wear special shoes during work
⮚ Store all food products 6 inches above foot level
⮚ Keep invoices
⮚ Store milk below 4°C temperature
⮚ Use stainless Steel sheets on working table
⮚ Wear mask, head cover and gloves during work
⮚ Do not wear bands, watch and any type of jewelry
⮚ Do not smoking during work
⮚ Production area should be clean
⮚ Avoid personal belonging in production area
⮚ Cover the drains
⮚ Use insect killer in working area
⮚ Dustbin should be covered
⮚ Raw material and finished processed products should
be separate
⮚ Use food grade packing material
⮚ Freezer should be clean
⮚ Use first in first out technique
⮚ All food items should be covered
⮚ Use of food grade container for Storage
⮚ Do not use blue chemical drums for storage
⮚ Do not sale and purchase milk below 26 LR
⮚ Do not use surf for washing utensils

26
⮚ Freezer should be clean
2.8 General Stores

Major issues of general stores observed during inspection and given instructions to FBO’s

Observations

⮚ No expiry box
⮚ Storage at foot level
⮚ Uncovered food items
⮚ No separation between food and non-food items
⮚ Non traceable food items (No address of manufacturer or incomplete address)
⮚ Incomplete labels (No mfg. and expiry)
⮚ No IPM (insect pest management)
⮚ Poor premises hygiene
⮚ Expired food items
⮚ Use of blue chemical drum for food storage

Instructions

⮚ Make license from Punjab Food Authority

⮚ Food items and non-food items should be separately stored
⮚ Make an expiry box and labeled as expired items
⮚ Store all food products 6 inches above foot level and
6 inches away from wall
⮚ Keep record of all products
⮚ Use insect killer in premises
⮚ All food items should be covered
⮚ Do not use newspaper for wrapping and covering
food items
⮚ Do not sale NFG colors
⮚ Do not sale china salt
⮚ Do not buy or sale loose spices
⮚ Do not buy or sale expired items

27
2.9 Meat Shops

Major issues of meat shops observed during inspection and given instructions to FBO’s

Observations

⮚ No medical of workers
⮚ PPE'S off gear
⮚ No counter
⮚ No record of dead and diseased birds
⮚ No SS sheet
⮚ No blood cones in Chicken Shops
⮚ No insect killer in premises
⮚ Wearing jewelry during working
⮚ Open dustbin
⮚ Poor personal hygiene
⮚ Poor IPM
⮚ Use of blue chemical drum
⮚ Foot level storage of meat

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers working in shop must have medical fitness certificate
⮚ Do not wear rings, bands or any other type of jewelry
⮚ Workers must wear head covers, masks and gloves during work
⮚ Workers must wear clean clothes
⮚ Workers must wash hands before starting their work
⮚ Do not smoke and eat food during work
⮚ Do not use newspaper to cover or wrap the chicken
⮚ Dustbin must be covered
⮚ Keep record of dead and diseased birds
⮚ Properly discard dead birds
⮚ Make a glass frame around the counter
⮚ Use working table that is made of stainless steal
⮚ Use blood cones for bleeding
⮚ Do not use blue chemical drum
⮚ There must be proper wastage system for waste materials

28
2.10 Sweets and Bakers

Major issues of sweets and bakers observed during inspection and given instructions to
FBO’s

Observations

⮚ No medical of workers
⮚ PPE'S off gear
⮚ Foot level storage and preparation of food items
⮚ Uncovered food items
⮚ Using NFG colors, rang kat, Eno, Tartary (Tartaric Acid)
⮚ Personal belongings in production area
⮚ Use of cigarette during work
⮚ Poor personal and premises hygiene
⮚ Use of jewelry (watch, bands, rings)
⮚ Use of NFG packing material
⮚ No IPM measures
⮚ Washroom in processing area
⮚ Use of broken and rotten eggs
⮚ Improper labeling

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not wear jewelry (watch, bands and other items)
⮚ Workers must wear head covers, masks and gloves during work
⮚ Workers must wear clean clothes
⮚ Workers must wash hands before starting their work
⮚ Do not smoke and eat food during work
⮚ Washrooms must be far away from processing
area
⮚ Working tables must have stainless steel sheets
⮚ Food items must be covered
⮚ Ensure proper labeling
⮚ Use insect killers in working area
⮚ Dustbins must be covered
⮚ Keep record of all raw and processed food items
⮚ Do not use NGF colors
⮚ Keep freezer clean
⮚ Discard expired material on daily basis
⮚ Avoid foot level storage
⮚ Use utensils that are made up of food grade material

29
⮚ Apply FIFO (first in first out)
2.11 Juice Corners

Major issues of juice corner observed during inspection and given instructions to FBO’s

Observations

⮚ No medical of workers
⮚ PPE'S off gear
⮚ No counter
⮚ Washing of utensils in stagnant water
⮚ No IPM
⮚ Non-food grade packing material
⮚ Dirty and broken freezers

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ All food items must be covered
⮚ Wash fruits and vegetables with tap water
⮚ Do not smoke in working area
⮚ Freezer must be clean
⮚ Avoid foot level storage of food items
⮚ Do not use surf for washing utensils
⮚ Do not use broken utensils
⮚ Cover the food items
⮚ Use food grade packaging material for food items
⮚ Dustbin must be covered
⮚ Make glass frame around the counter
⮚ Use good quality fruits and vegetables
⮚ Use insect killers in working area
⮚ Keep invoices of all food items
⮚ Do not use blue chemical drum for food items

30
2.12 Pan Shops

Major issues of pan shops observed during inspection and given instructions to FBO’s

Observations

⮚ Sale of gutka
⮚ No medical fitness certificates of workers
⮚ PPES, off gear
⮚ No SS sheet
⮚ Uncovered food items
⮚ Use of NFG packing material
⮚ No separation between food and non-food items

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not wear jewelry (watch, bands and rigs etc)
⮚ Workers must wear head covers, masks and gloves during work
⮚ Workers must wear clean clothes
⮚ Workers must wash hands before starting their work
⮚ Do not smoke and eat food during work
⮚ Use clean water and good quality ingredients for pan preparation
⮚ Do not sale gutka
⮚ Dustbin must be covered
⮚ Do not use newspaper to cover or wrap the food items
⮚ Food and non-food items must be separately stored
⮚ Install the glass frame around the counter
⮚ Make an expiry rack
⮚ Personal belongings must not be present in shop
⮚

31
2.13 Nan Shops

Major issues of nan shops observed during inspection and given instructions to FBO’s

Observations

⮚ Use of newspaper
⮚ No medical
⮚ No PPE’s
⮚ No counter
⮚ No SS sheet
⮚ Uncovered food items
⮚ Personal belongings in working area
⮚ Use of blue chemical drums

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not use newspaper to cover and wrap the food items
⮚ Do not wear jewelry (watch, rings, bands etc)
⮚ Do not smoke and eat during working
⮚ Kitchen has proper drainage system
⮚ Workers must wear head covers, masks and gloves during work
⮚ Workers must wear clean clothes
⮚ Workers must wash hands before starting their work
⮚ Dustbin must be covered
⮚ Raw material must contain manufacturing and expiry date
⮚ All food items must be covered
⮚ Avoid foot level storage of food items
⮚ Do not use surf for washing utensils
⮚ Wash utensils with tap water
⮚ Use insect killer in working area
⮚ Leftover food should not be used again
⮚ Raw material and prepared food must be kept separately
⮚ Use Stainless steel Sheet on working table

32
2.14 Hotels and Restaurants

Major issues of hotels and restaurants observed during inspection and given instructions
to FBO’s

Observations

⮚ Dirty freezers
⮚ No IPM& MRD
⮚ No counter
⮚ Use of wooden working table
⮚ Foot level storage
⮚ No medical
⮚ No PPE’s
⮚ No invoices
⮚ Poor personal & premises hygiene

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not wear jewelry while working
⮚ Workers must wear head covers, masks and gloves during work
⮚ Workers must wear clean clothes
⮚ Workers must wash hands before starting their
work
⮚ Do not smoke and eat food during work
⮚ Do not use newspaper to cover or wrap the food
items
⮚ Use covered dustbin
⮚ Kitchen must have proper drainage system
⮚ Processed food items must have manufacturing
and expiry dates
⮚ All food items must be covered
⮚ Do not store food at foot level
⮚ Do not use surf for washing of utensils
⮚ Wash utensils in tap water
⮚ Use insect killer in working area
⮚ Do not use Leftover food again
⮚ Keep separate both raw material and processed food items
⮚ Keep away chemicals from food items
⮚ Walls, fans, floor and roofs must be clean
⮚ Hand washing facility must be present
⮚ Drain must be covered

33
⮚ Do not use blue chemical drum
2.15 Ketchup Production Unit

Major issues of Ketchup Production Unit observed during inspection and given
instructions to FBO’s

Observations

⮚ Poor hygienic condition of premises

⮚ Open drain
⮚ Incomplete labeling of tomato sauce
⮚ No Stainless steel mixing rods
⮚ Uncovered food items
⮚ PPE’s off gear
⮚ No medical certificates of workers
⮚ No IPM
⮚ No record of ingredients purchase

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Water resistant paint should be used
⮚ Wear special shoes during work
⮚ Store all food products 6 inches above foot level
⮚ Keep invoices
⮚ Finished product should have proper labeling
⮚ Use stain less Steel sheets on working table
⮚ Wear mask head cover and gloves during work
⮚ Do not smoking during work
⮚ Production area must be clean
⮚ Avoid personnel belonging in production area
⮚ Use insect killer in the production area
⮚ Dustbin should be covered
⮚ Raw material and finished processed products should be separate
⮚ Use of food grade material for packaging
⮚ Freezer should be clean
⮚ Use first in first out technique
⮚ Do not use bruised, over ripened, spoiled tomatoes
⮚ Use of food grade container for Storage
⮚ Do not use blue chemical drums

34
2.16 Snacks Production Unit

Major issues of snacks Production Unit observed during inspection and given instructions
to FBO’s

Observations

⮚ Poor hygienic condition of premises

⮚ Rusted hopper for grinding unit
⮚ Junk material in premises
⮚ No record of waste oil
⮚ No SS sheet inside mixer
⮚ Open drains
⮚ Painting machines in processing area
⮚ Foot level storage and drying of snacks
⮚ No medical of workers
⮚ Uncovered exhausts

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not use newspaper to cover food items
⮚ Do not smoke during working
⮚ Washroom should away from production area
⮚ Dustbin must be covered
⮚ Finished product must be properly labeled
⮚ All food items must be covered
⮚ Avoid foot level storage of food items
⮚ Wash utensils in tap water
⮚ Use insect killer in working area
⮚ Leftover food should not be used again
⮚ Raw material and other chemical should be stored separately
⮚ Use Stainless steel Sheet on working table
⮚ Do not use rancid oil
⮚ Do not use NFG colors(Non-food grade colors)
⮚ Keep daily oil change record
⮚ Do not work on foot level

35
2.17 Confectionary Production Unit

Major issues of Confectionary Production Unit observed during inspection and given
instructions to FBO’s

Observations

⮚ Poor hygienic condition of premises

⮚ No medical of workers
⮚ Uncovered exhausts
⮚ Use of expired flavors and dry milk powder
⮚ No IPM measures
⮚ PPE’s off gear
⮚ Foot level storage and manufacturing of products
⮚ Use of cigarette during working
⮚ False labeling
⮚ Non SS containers

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not use newspaper to cover food items
⮚ Do not wear jewelry while working
⮚ Do not smoke during working
⮚ Washroom should away from production area
⮚ Dustbin must be covered
⮚ Finished products must be properly labeled
⮚ All food items must be covered
⮚ Avoid foot level storage of food items
⮚ Wash utensils in tap water
⮚ Use insect killer in working area
⮚ Leftover food should not be used again
⮚ Raw material and other chemical should be stored separately
⮚ Use Stainless steel Sheet on working table
⮚ Do not use NFG colors(Non-food grade colors)

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2.18 Cold Drink Traders

Major issues of Cold Drink Traders observed during inspection and given instructions to
FBO’s

Observations

⮚ Placement of bottles in sunlight

⮚ Expired stock found with fresh stock
⮚ Poor hygienic condition of premises
⮚ Foot level storage
⮚ Junk material
⮚ No PFA license
⮚ Poor storage condition
⮚ No application of FIFO
⮚ No record keeping
⮚ Cob web
⮚ No separation between fresh stock and expired stock
⮚ No labeling of expired stock

Instructions

⮚ Make license from Punjab Food Authority

⮚ Workers must have medical fitness certificates
⮚ Do not Place bottles in sunlight
⮚ Do not store Expired stock with fresh stock
⮚ Water resistant paint should be used in
premises
⮚ Wear special shoes during work
⮚ Avoid foot level storage
⮚ Keep record of everything
⮚ Wear mask, head cover and gloves during
work
⮚ Products should have proper labeled
⮚ Do not smoking during work
⮚ Production area must be clean
⮚ Personnel belongings should not be in production area
⮚ Drains must be covered
⮚ Use insect killer in working area
⮚ Dustbins must be covered
⮚ Use first in first out technique
⮚ Ensure complete labeling of final products
⮚ Washroom must be away from production area

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2.19 Special Tasks

During my internship some special tasks were given to me by FSO and AFSO which
includes spices adulteration test, vegetable drives and special milk raids.

2.19.1 Spices Adulteration Test

Spices are used for making foods tastier and also it contains some nutrients, if these
spices are adulterated than it harm to health mostly stomach problems. Here spices
adulteration test is given below by these tests we can find out if the spices are adulterated
or not.

Red Paper Adulteration Test:

Step 1: Put 2 to 3g minced red paper in the test tube.

Step 2: Add 3 to 4ml ether in the red paper powder

then give it stay for 1 min.

Step 3: Add 1 ml HCL in the solution and shake it

slowly.

Step 4: If the color change other than red so test is

positive.

Turmeric Adulteration Test:

Step 1: Take one teaspoon of turmeric powder in a

test tube.

Step 2: Add few drops of conc. HCL in it.

Step 3: If pink color appears instantly but then

disappears after adding some water turmeric
does not have the artificial color.

Step 4: But if the color remains, it has artificial color

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 like metnail yellow.

2.19.2 Vegetable Drive

In some rural areas vegetables are irrigated by use of waste sewerage water which
includes many pathogenic microorganisms like E.coli and other harmful microorganisms.
This water also contains heavy metals and these microorganisms and heavy metals
migrate into the vegetables and make it unsuitable for human consumption. This water is
responsible of many diseases in humans like hepatitis.

Observations

⮚ Foul smelling
⮚ Abnormal growth
⮚ Source of accumulation of heavy metals in soil and crops

Effects

⮚ Hepatitis
⮚ Diarrhea
⮚ Typhoid

Action Taken

⮚ Brochures served and partial destruction of vegetables

Instructions

⮚ Do not irrigate vegetables with waste water as it is harmful for health

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2.19.3 Special Milk Raid

Milk is fully nutritious and people consume it to

fulfill their nutrient needs especially babies and
pregnant women use milk to fulfill their calcium
requirements. For profit some people added
adulterants in milk and make it unfit for
consumption. Here is a list of adulterants and their
detection methods are given below.

2.19.3.1 Commonly used Milk Adulterants

⮚ Water
o It is added to increase the quantity
⮚ Urea
o It is added to synthetic milk to increase SNF
⮚ Sulphates
o To increase SNF and Lactometer reading (e.g. ammonium sulphates)
⮚ Cane sugar
o To increase SNF and Lactometer reading
⮚ Soaps & Detergents
o To increase viscosity and to impart color
⮚ Preservatives
o For longer shelf life & to prevent milk from spoilage (e.g. hydrogen per oxide
& formalin)
⮚ Skimmed Milk Powder
o Added in natural milk to adjust
SNF contents
⮚ Starch
o Added in milk to increase SNF
contents

2.19.3.2 Determination of Organoleptic

Quality SOP

Step 1: Take the sample in beaker following

the 5S's principle.

Step 2: See the Color of mill; and note any

abnormality, floating particles on the top
surface immediately.

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Step 3: Smell the milk

Step 4: Swirl the sample and observe the appearance of the milk and note any
clots/ fine particles adherence to sides of the beaker

Step 5: Sip of the sample from beaker and note any abnormality in taste of milk.

Step 6: Do not swallow

Step 7: Split the milk sample into a bucket provided for that

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2.19.3.3 Detection of water percentage in milk

Material

1. Lactometer
2. Thermometer
3. Measuring cylinder

Procedure

1. Take a raw milk in along steamed wide mouth bottle or measuring cylinder
2. Place lactometer in it, ensure that they not touch the side of the cylinder
3. Note down the reading at the surface of the milk taken
4. Note the temperature of the milk

Formula
Normal freezing point−Observed freezing point
% age of water = ∗100
Normal freezing point

2.19.3.4 Determination of LR of Milk

Actual lactose reading (LR) of milk at ambient temperature (64 oF)

is 26 or may point vary. If milk is adulterated than discard milk
and make a record of person name, his vehicle number and route.

Material

1. Lactometer
2. Measuring cylinder

Procedure

1. Take a raw milk in along steamed wide mouth bottle or

measuring cylinder
2. Place lactometer in it, ensure that they not touch the side of the
cylinder
3. Note down the reading at the surface of the milk taken
4. Note the temperature of the milk

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Chapter 03: Learning’s

3.1 Working and Functioning of PFA

At the beginning, I did not have any experience of working with an agency like Punjab
Food Authority (PFA). Although I have seen one, I understand better the functioning like
the agency structure. It helps me a lot to understand the professional world. It also helps
me to improve my communication and other skills. This internship was beneficial to
make my resume look good, to convert my academic knowledge into industry skills, to
work alongside a professional in my chosen career area, to learn new skills, to grow my
network of professional contacts, to learn and gain experience, to learn how to handle
food with care.

3.2 Enhancing Communication Skills

More than I had expected I experienced language difficulties. I thought that I could
communicate well with little how know of English, however the majority of persons I
worked with talked in full professional language using professional words that are sued in
the field. Therefore I faced difficulties in communication at the beginning, but in the
course of month it went better.

My stay has contributed to my communication skills, but I would like to pay more
attention to it in the future. To contribute more, I want to learn to make a more confident
impression and to express my ideas and opinions for more certain.

3.3 Improvement in Knowledge and Skills

Although I learn and develop the necessary skills and knowledge while workings in an
agency like PFA, there are several things that I could improve already.

During my stay I had some difficulties about how to inspect the shops, general stores,
mills and bakeries shops etc.

⮚ How to seal the shops that could not follow proper standards?
⮚ How to charge heavy fines to shops that make or sell?
⮚ Unhygienic things?
⮚ How to check license?
⮚ How to approve the license?
⮚ On what basis the license should be approved?
⮚ How to discard the license?
⮚ On what basis the license should be cancel or discard?

43
The participation in the workshop made me enthusiastic. Now I have complete idea of
how the agency works and make ensure that hygienic food is available to peoples.

3.4 Punctuality in all Aspects

Whether it’s arriving early in the morning or getting a task done on time, punctuality is
essential. Manage your time well to get things done. It shows that you’re dedicated to
your work, and that you’re capable of responsibility and professionalism.

3.5 Connect with Peoples

I always hear how it’s important to have experienced industry leaders to look up to, but
it’s also essential to practice horizontal loyalty and develop relationships with people who
are at the same career level, no matter which industry they’re in. Collaborate on projects
together and provide me feedback on each other’s recent work.

A positive attitude will get you a lot further than a negative one. Not only will people
warm to you more, which makes work a lot more pleasant; but approaching tasks with a
driven and optimistic mind-set will boost your confidence and make the job much more
enjoyable.

3.6 Team Work

Coming into this position, I felt that I had no idea where my career was going and I
lacked confidence about what I could do and what I am really good at. My internship has
definitely given me a better understanding of my skill set and where my career may take
me, but most importantly, I’ve come to learn that I am not alone. This job has taught me
that almost everybody is in my same position. Very few university students know what
they want to do, and it is something that is simply not worth worrying about. Thanks to
my I know that if I continue to work hard things will fall into place.

3.7 Behavior in Office

This being my first position in an office atmosphere, I didn’t know exactly what to
expect. The environment here at experience is quite relaxed, yet it taught me how to
behave in the workplace. Simply working in the office and getting used to everything
here has definitely prepared me for whatever my next position may be. In office I learned
that how can we work in a group and tackle problems. Although sometimes I have to
remind myself to use my inside voice, I feel I’ve adapted to the office life relatively well.

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Chapter 04: Summary
Effective national food control systems are essential to protect the health and safety of
domestic consumers. They are also critical in enabling countries to assure the safety and
quality of their foods entering international trade and to ensure that imported foods
conform to national requirements. For that sake chief minster developed an Authority
named as Punjab Food Authority.

The Main theme of this Authority is to ensure that the pure, health and nutritious food
should reach the consumers. Meanwhile the new global environment for food trade places
considerable obligations on both importing and exporting countries to strengthen their
food control systems and to implement and enforce risk-based food control strategies.

Consumers are taking unprecedented interest in the way food is produced, processed and
marketed, and are increasingly calling for their Governments to accept greater
responsibility for food safety and consumer protection.

The Food and Agriculture Organization of the United Nations (FAO) and the World
Health Organization (WHO) have a strong interest in promoting national food control
systems that are based upon scientific principles. That’s why they are most helpful
guideline of Punjab Food Authority. This is particularly important for developing
countries as they seek to achieve improved food safety, quality and nutrition, but will
require a high level of political and policy commitment.

Within my study I’m interested in Food Nutrition. It was a great opportunity for me to do
a one month internship in Punjab Food Authority. At the beginning of the internship I had
set several learning goals regarding the improvement of food and eatable things.

During my stay several activities have contributed to achieve a number of goals. I went to
surveys many times. We do surveys of shops, bakeries, flour mills, general stores and
soda water plants etc.

The objective of these surveys is to improve the quality and standards of foods like fruits,
vegetables, cereals, Meat, Rice, Oils, Sauces, Dairy, Cheese, Eggs, Sea foods etc. We
aware peoples about standardize and quality foods and eliminate unhygienic foods from
the market.

Next, I participated in license checking that is very important step in developing and
standardize quality shops and bakeries of food in cities. The objective was only approving
those licenses that fulfill the requirement of purification and hygienic products and cancel
those licenses that are not fulfill the requirement of purification and hygienic products
and show zero% tolerance.

45
I also learned how to make E-license, different food premises have different category of
license which varies from category of food to its size and sale. I also made licenses using
application and also with FSO and AFSO verified the applied licenses.

In my next activity me and my team goes to hawkers vendors and inspect their food that
they sell and give notice of seven days if we found some unhygienic food, not cleanness
and expiration of food. We also advise them to use “Expire Box”.

In this period I visited many food business like pan shops, nan shops, water plants, snacks
production units, bakeries and other such premises where food is kept or processed. I
have found many gaps there gave improvement notices and at some places impose fines
on several basis.

As a part of team member I was involve in sealing and de-sealing process. I have sealed
many working premises on hygienic basis and many pan shops on basis of selling gutka.
We also de-seal many premises on given orders.

I also worked with vigilance team and being a part of special raids with vigilance team I
have sealed snacks production unit, small oil factory and ketchup production unit due to
unhygienic conditions and on adulteration basis.

I have been a part of special raids like milk raid, spices adulteration raid and vegetable
drives. In special raids and working with vigilance two or more than two teams are
working together at a same place.

In conclusion, the internship was a useful experience. I have found out my strengths and
weaknesses. I gained new knowledge and skills and met many new people. I achieved
many of my learning goals. My internship has taught me more than I could have
imagined. My internship offer real –life work experience in a prospective career field.

At last this internship has given me new insight and motivation to pursue a career in real
time environment. To prepare myself for my future career I can improve several things. I
can work on my communication skills so that I am able to present and express myself
confidently in the food nutrition field. Internship taught me how to behave professionally
in the workplace.

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Chapter 05: Conclusion and Suggestions

5.1 Conclusion

On the whole, this internship has been an excellent and rewarding experience. I have
gained new knowledge, skills and met many new people. I achieved several of my
learning goals. I can honestly say that my time spent interning with Punjab Food
Authority Agency resulted in one of the best part of my life.  Not only did I gain practical
skills but I also had the opportunity to meet many fantastic people. The atmosphere at the
Punjab Food Authority office was always welcoming which made me feel right at home.
Additionally, I felt like I was able to contribute to the company by assisting and working
on projects throughout the internship. As I participate in Surveys, license checking and
making reports.

Throughout the internship in PFA, I found that several things are important:

⮚ Critical and Analytical Thinking

⮚ Time Management
⮚ Goal Management
⮚ Teamwork Interaction
⮚ Punctuality
⮚ Gaining experience and skills

I got insight into professional practice. I learned the different facets of working with PFA.
Related to my study I learned more about the food and hygienic foods and how to
eliminate unhygienic food from market. There I still a lot to discover and to improve. The
internship was also good to find out what my strengths and weaknesses are. This helped
me to define what skills and knowledge I have to improve in the coming time

Overall, my internship at Punjab Food Authority (PFA) has been a success. I was able to
gain practical skills, work in a fantastic environment, and make connections that will last
a lifetime.

5.2 Suggestions

The development of PFA is a good step of Punjab Government. The vision of this
organization is availability of safe food to the consumer. PFA is establishing training
school in all districts where PFA is performing their duties to give training about food
safety, food security, HACCP and SOP’s to all the food related ones. PFA teams also give
different instructions to all premises during their visiting according to the premises. There
are some chances of PFA flaws as this organization is working on the base of an act at
provisional level. This may be possible any next Government cancel act. There working
of non-technical staff, lack of good information technology, having limited number of

47
laborites.

Overall it’s a good step by Punjab Government and it should go now in all over Pakistan
because lack of safe and pure foods is not just Punjab’s issue it’s in all over Pakistan.

Establishment of Punjab Food Authority is a good initiative by Government of Punjab,

this authority has some flaws and needs some improvements which are given below:-

⮚ Establishment of research and development department independently in order to

continuously working
⮚ Establishment of labs in every PFA organization
⮚ Complete awareness too people according to safe food
⮚ Complete check and balance in every food serve point
⮚ Awareness to people according to hygiene and quality food
⮚ No compromise on adulteration food
⮚ A seminar held in every month for awareness safe food
⮚ Complete training give FSO and AFSO about adulterator of food
⮚ There should be an office at Tehsil level so that FBO’s get relief of moving towards
main office located at district
⮚ Complete inspection for every food point in every month
⮚ There should be van in field which collect samples of workers and provide their
medical fitness certificates by mail as license send by mail
⮚ Sealing issues and fine issues must be written in Urdu and there should not be use of
technical language so that a lay man can easily understand what are the issues
⮚ Open training program schools to giving awareness to food operator

48