Quality Counts Nepal

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In defining food safety

1. Food that contain microbes in sufficient quantities to lead to short term illness or death.
2. Food that contain substances that are believed to pose potential long term health problems such as pesticides residues or bovine spongiform encephalopathy.
3. Foods that have unknown but suspected, health consequences such as food that have been genetically modified or irradiated, and
4. Food that contain nutrients or ingredients that when consumed in excess quantities lead to chronic disease such as diabetes, cancer and cardiovascular heart disease.

Inspection of food processing
A food inspector is the "eye and ear" of a food control agency which ensures the quality and safety of food. His actions make up effectiveness of the agency in protecting the consumer from health hazards and commercial fraud as well as stimulating food industry and trade development. The task of food inspector is ,however, not easy. Developments in food science and technology are rapidly changing the food processing scenario. Consumers demand a larger variety of food and continues supply throughout the year. Improper processing and handling of food create health hazards.As food chain lengthen,the integrity of food posses new threats. Larger variety of food may mean greater use of chemical additives, which by themselves may pose a health hazards if not properly controlled. One has to consider environmental contaminants. Intensive agricultural and animal husbandry practices too can cause concern and the list goes on. An inspector has therefore not only to be familiar with the national food law and regulations but more so, be professionally competent to understand the complexities of the food system and the potential food hazards. Then and then alone,can be discharge discharge his duty effectively - not merely as a policeman but also as an agent for the development of food industry and trade and vital to the national economy. Resources being always limiting factors or has to be seen that the inspectional efforts are must cost effective - giving maximum cost. Such optimum results can only be achieved through appropriate training of food inspectors,so as to equip them with the knowledge and skills necessary for their jobs.

उपभोक्ता संरक्षणका नाममा थापिने बल्छी र सुधारको अपेक्षा ऋषिराज गौतम अहिले मात्र होइन पहिलेदेखि नैं बजारमा खाद्य तथा उपभोग्य वस्तुको गुणस्तरमा समस्या र शैका प्रसस्तै हु....

Quality should not be just one act it should be a habit. Wish you a very happy World Quality Day 2019.