Balochistan Food Authority action, units manufacturing unhealthy food and drink products sealed
Balochistan Food Authority seals unhealthy spice manufacturing unit in Quetta, inspection teams fine 10 centers in Quetta, Loralai and Gwadar for violating substandard food and hygiene norms.
On Tuesday, Balochistan Food Authority’s inspection team sealed a unit manufacturing unhealthy and unhealthy spices on Sarki Road for a special check of the quality of food items during Ramadan.
A specific premises of a tea leaf warehouse was also sealed due to poor sanitation conditions and inadequate arrangements for pest control.
Several tea leaf samples were taken from the warehouse and sent for laboratory analysis.
In addition, action was taken against a unit for non-availability of a license and a fine was imposed on the owner. In the sealed spice unit, cleanliness and storage arrangements were found to be inadequate, expiration dates on unsanitary items were not available, and the personal hygiene of the workers was found to be poor.
The Food Authority team took action against the salt processing units, baking units and hotel centers located in Satellite Town, Eastern Bypass and Sariab Road.
During this, fines were imposed on 2 salt processing units, 1 baking unit and 1 hotel owner, while corrective notices were issued to 10 centers.
The fined salt processing units, baking units and hotels were found to be in very poor conditions of cleanliness, lack of personal hygiene of workers and working without masks, head covers and gloves,
Action was taken on the use of harmful colors in the preparation of items, use of poor quality edible oil, dirty floors, use of bad flour for salt, presence of expired goods, while corrective notices were issued to 10 centers for minor defects.
Inspection of centers located on Airport Road in the area. 1 restaurant owner was fined for violating the laws, while corrective notices were issued to 5 centers. Action was taken against the fined restaurants for extremely poor sanitation conditions, lack of personal hygiene of workers, use of unhealthy cooking oil in the preparation of goods, improper storage of final products, mixing of unhealthy colors in dishes, and use of non-food grade materials.
