Eat Right Fruits & Vegetables Market
The ‘Eat Right Fruit and Vegetable Market’ initiative led by FSSAI aims to to raise the quality and safety of unorganized fruits and vegetables retail markets to the level of established and organized fruits and vegetables retails stores. The objective is to upgrade existing condition of fresh fruits and vegetable markets across the country and provide safe and hygienic produce to consumers.
Eat Right Fruits and Vegetable Market: Eat Right Fruits and Vegetable Market may be defined as: “A market or cluster of permanent vending shops/stalls/carts/kiosk selling fresh fruits and vegetables having adequate infrastructure and meet the basic hygiene and safety requirements. It excludes wholesale markets.”
1. INTRODUCTION
Fresh produce includes fruits, vegetables and herbs that are raw and have not been processed, or altered by any preservation process before being sold to consumers. These are the major source of nutrients in our daily life. Distribution of fresh produce is challenging task due to their high perishable
nature. To ensure continuous availability of these perishable fresh produce in less time, local retailers/markets play important role in its sale and distribution to the consumers. However, these local retailers/markets are perceived to be unsafe due to widespread concerns on poor hygiene and sanitation/waste disposal system, use of banned ripening agents, use of artificial colours, harmful acids and chemicals, sale of non-organic fruits and vegetables as organic product at high price, use of non-potable water on fresh fruits & vegetables etc. The traditional/local retail sector of fruits & vegetables is localised and highly fragmented with large number of intermediaries.
Retail sector of fresh produce are categorised as follows:
a. Organised – Reliance fresh, big bazar, safal, nature’s basket, hypercity, APMCs etc.
b.Unorganized- pavement vendors, non-permanent shops in the market, roadside vendors and push cart vegetable sellers/Mandi’s etc. State Government play important role for implementing availability of safe and hygienic fresh produce to the consumers. It will boost potential economic growth by upgrading the unorganized retail sector of fruits & vegetables and reducing loss of fresh fruits and vegetables. It will give recognition to the local vendors and will help in increasing their sale. To upgrade existing condition of fresh fruits and vegetable markets across the country and provide clean and fresh produce to consumers, benchmark guidelines for hygiene and safety requirements are framed and included in this document by FSSAl. In addition, infrastructure support in providing common facility like cold rooms, ripening chambers, common hygiene station for handlers, waste disposal area etc. will also be part of the initiative with the support of state government bodies and other stakeholders. Large scale trainings, certification and capacity building of vendors would be an integral pillar of this initiative.
Credibility may be provided by recognizing such markets/area as “Clean and Fresh Fruit and Vegetable Market'” through plaques/certificate of excellence.
A Clean and Fresh Fruit & Vegetable Market may be defined as:
“A market or cluster of permanent vending shops/stalls/carts/kiosk selling fresh fruits and vegetables having adequate infrastructure and meet the basic hygiene and safety requirements. It excludes wholesale markets.”
2. BENCHMARK GUIDELINES FOR A CLEAN & FRESH FRUITS & VEGETABLE MARKET
This Section covers the application of good hygiene and food safety practices in the retail sale of fresh produce (i.e. fruit, vegetables, herbs, etc.) in India. It is applicable to fresh produce retail clusters having permanent shops/stalls/carts/kiosk involved in sale of fresh fruits and vegetables directly to the consumers, restaurants, hotels etc.
a) GENERAL REQUIREMENTS
• The vendors of fruits and vegetables shall be registered/licenced under Food Safety and Standards (Licencing and Registration of Food Business) Regulations 2011.
• FSSAI Registration/Licence number and Food Safety Display Board (FSDB) with green colour code applicable to Fruit & Vegetable retail business shall be displayed on the cart/kiosk/ shop (Annexure A)
• A food safety team may be identified for handling work and communication related to clean and fresh fruit and vegetable market.
• No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripenedby use of acetylene gas, commonly known as carbide gas.
• The fruits may be artificially ripened by using ethylene gas obtained from any safe source upto 100 ppm. The source of ethylene gas shall not come in direct contact with fruits.
• No person shall store the unauthorised chemicals in the premises. Stickers without any relevant information such as traceability, grade, price,
barcode etc. should not be used directly on the fruits and vegetables.
• A functional barrier may be used to avoid direct application of stickers on fruits and vegetables. Few fruits may be packed in transparent thin film on which sticker may be applied.
• If stickers are used directly on the skin of fruits and vegetables, the adhesives and inks used on the stickers must be of quality which should not cause any adverse effect on human health.
• All fruits and vegetables sold in the market shall be free from colouring matter, mineral oils or any other harmful chemicals.
• Wax coating of fruits shall be done only with bees wax (white and yellow) or carnauba wax or shellac wax at level not exceeding Good Manufacturing
Practices. No waxes except those mentioned above are permitted for coating of fruits.
• Every package of fresh fruit if coated with wax shall carry the label “Coated with wax (give name of wax)”.
b) FOOD SAFETY AND HYGIENE REQUIREMENTS
(1) Personal Hygiene
• All vendors/handlers should wear suitable protective clothing and footwear.
• Vendors/handlers shall wash their hands with soap/ detergent and water before commencing work and every time after using toilet.
• Vendors/handlers suspected or known to be ill should not be allowed to handle fresh produce to avoid microbial contamination. Any cuts or wounds should be completely protected by a waterproof dressing that is firmly secured.
• Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially while handling fruits and vegetables. It may be done at separate designated area away from market premises.
• All staff or sub-contractors should be made aware of the hygiene and health principles before entering a premises or commencing work.
(1) Personal Hygiene
• All vendors/handlers should wear suitable protective clothing and footwear.
• Vendors/handlers shall wash their hands with soap/ detergent and water before commencing work and every time after using toilet.
• Vendors/handlers suspected or known to be ill should not be allowed to handle fresh produce to avoid microbial contamination. Any cuts or wounds should be completely protected by a waterproof dressing that is firmly secured.
• Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially while handling fruits and vegetables. It may be done at separate designated area away from market premises.
• All staff or sub-contractors should be made aware of the hygiene and health principles before entering a premises or commencing work.
(2) Location and Facilities
• The market may be of closed (inside building) or open (in open air) type with identified area.
• The market shall be located away from environmental pollution and industrial area producing toxic gases.
• The vending surface or display area of shop/stall/kiosk shall be above from ground.
• The premises shall be clean, adequately lighted and ventilated and have sufficient free space to allow easy movement of persons and materials. Floors, Ceilings and walls must be maintained in a sound condition. They should be smooth and easy to clean with no flaking paint or plaster.
• A designated area for storage of packaging material, clothes, shoes, ripening agents, cleaning agents, water etc. shall be maintained to avoid its contact with food products.
• Adequate drainage facility shall be maintained. Drains should be cleaned at appropriate prescribed frequency to avoid blockage and overflow.
• Designated area shall be identified for loading and unloading of fruits and vegetables in the distribution vehicles.
• A separate area for washing of fresh fruits and vegetables may be designated with continuous availability of potable and clean water.
• Equipment such as cooling chambers, moisture retention chambers, ripening chambers may be installed at these markets.
• In open air markets, vending shops/stalls/carts/kiosk shall be covered with canopy, plastic or metal sheets etc. to prevent fruits and vegetables from direct sunlight which may result in moisture loss.
• There shall be appropriate toilets and hand washing facilities with clean water, soap. It shall be kept clean and hygienic.
• Bulbs or lights shall be covered with plastic covers to avoid its contact with food in case of breakage.
• In case of closed facilities, the windows or ventilation openings shall be covered with shatter proof glass or wire mesh to prevent entry of birds and insects.
• Entry of wild animals, pets shall be prevented by fencing, hedges, gates etc.
(3) Cleaning and Sanitation
• Platforms or display units shall be of material so as not to affect the fruits and vegetables by metal contaminants, chipping surfaces, paints, loose nails, glass pieces etc. In case of wooden platforms a water resistant coating/covering shall be used to prevent growth of fungus and moulds.
• Display units/crates/trays shall be cleaned and disinfected on a regular basis, after use and after any spillages.
• Floor of the shops/stalls and slab shall be cleaned every day before starting the work.
• The equipments and cutting tools (knifes, boards etc.) which may come in contact with fruits & vegetables shall be of rust/ corrosion resistant materials and kept in clean and good condition.
(4) Handling of Fruits and Vegetables
• Fruits and vegetables shall be handled carefully when being mounted on displays to avoid bruising and product damage.
• Fruits and vegetables shall not be placed directly on floors or platforms. It should be placed over display units, crates, boards etc.
• The organic fruits and vegetables shall be displayed and stored in a manner that it shall be distinguishable from the non-organic fruits and vegetables.
• Fruits and vegetables shall not be over-stacked in display units to prevent overheating (due to lack of air circulation) and produce bruising.
• Fruits and vegetables on display shall be visually inspected on a regular basis for signs of damage, breakdown, physical contaminants and spillages. Any poor-quality produce should be removed from sale.
• Any fruit or vegetable cut for display shall be discarded after use.
• Fruits and vegetables for sale shall be regularly rotated to follow FIFO (FIFO – first in first out – use items first which are bought first). The fruits and vegetables which require some time for ripening may be sold when ripened.
(5) Water Supply and Quality
• Only potable water shall be used wherever it comes in direct contact with fruits and vegetables such as washing, sprinkling etc.
• Continuous supply of potable water shall be ensured in the premises. In case of intermittent water supply, adequate storage arrangement for water shall be made.
• Water storage tanks shall be cleaned periodically and records of the same shall be maintained in a register.
• Quality of water should be analysed after every six months by third party laboratory.
(6) Pest Control
•Every vendor shall at all times take appropriate measures to keep his/her stall free from pest to prevent contamination of the food.
• Pest control activity shall be conducted regularly with authorized pest control agency.
• Fruits and vegetables if damaged by insect or pest must be segregated and disposed immediately.
• Pest control materials/chemicals such as insecticides, rodent glue trap etc. shall not come in direct contact with fruits and vegetables.
(7) Waste Disposal
• Waste generated at the market may be classified as follows:
1. Fruits and vegetable waste (FVWs)
2. Other waste which include corrugated boxes, metals, woods, plastic crates and other composite wastes.
• Each vendor shall have provision for handling above mentioned wastes.
• Separate bins may be installed for wet and dry waste.
• All FVWs shall be properly disposed of in garbage or waste bins with fitted lids to avoid contamination of spoiled waste by flies, birds and animals.
• Waste water obtained after cleaning of fruits and vegetables should be drained immediately into drains or sewers and to avoid its reuse and spillage.
Waste bins should be covered and made of material which could be easily
cleaned and disinfected. Bins should not be overfilled.
• Sufficient numbers of waste bins shall be installed in the premises. Collection of waste by municipalities on a daily basis should be done.
(8) Source of Fruits and Vegetables and its Traceability
• Sourcing of fruits and vegetables from the area/fields having high levels of heavy metals in the soil or using drainage water for irrigation of fruits and vegetables may be discouraged.
• Fruits and vegetables shall be sourced from authentic producers and suppliers and records of their details shall be maintained to mitigate unauthorized or adulterated products in the supply chain.
• All organic fruits and vegetable suppliers shall have appropriate certification and shall comply Food Safety & Standards (Organic Foods) Regulations, 2017.
(9) Storage of Fruits and vegetables
• Fruits and vegetables shall be stored in a manner whereby contamination by other products such as cleaning agents, insecticides, packaging material shall not occur.
• Adequate number of racks, crates shall be provided for storage to allow good air circulation.
• Fruits and vegetables not sold at the end of day should be stored appropriately as per its storage temperature requirements. Green leafy vegetables should be stored at refrigerated temperature (4°C-6°C).
• Proper compartment for each class of products such as tubers, seeds, leafy vegetables, soft fruits etc. shall also be provided wherever possible to avoid cross contamination.
• Proper storage conditions i.e temperature and humidity are needed to lengthen storage life and maintain quality. Commonly Fresh fruits and vegetables need low temperatures (0-12°C) and high relative humidity (80 to 95% approx.) to
lower respiration and to slow metabolic and transpiration rates.
• Fruits and vegetables that require warmer storage temperatures (such as potato, onion, banana etc.) shall not be stored to low temperatures to avoid chilling or freezing injury.
• A humidifier may be installed in the storage area to maintain relative humidity.
• Organic fruits and vegetables shall be stored separately from non-organic with proper identification label.
• Damaged and spoiled fruits and vegetables shall stored separately at designated area for further disposal.
(10) Transportation of Fruits and vegetables
• All transportation vehicles/lorry shall be inspected prior to unloading or loading by competent personnel to ensure it is sanitary, structurally sound, and has not or will not promote deterioration, contamination or damage to the commodity.
• The vehicles or lorry shall be free from pest, holes, debris of fruits and vegetables, objectionable odour and visible moulds. It should be clean and hygienic.
• Transportation vehicle shall be covered properly to prevent contamination damage due to weather, insects, rodents or other pests.
or
• All refrigerated vehicles shall be equipped with appropriate refrigeration and recording devices to maintain suitable temperature that can be documented.
(11) Education and Training
• All vendors, helpers and handlers should undergo basic training in personal hygiene, including effective hand-washing and handling of fruits and vegetables.
(12) Record Keeping
The market shall have a documented procedure in place to inspect, monitor and record all incoming and outgoing transportation vehicles/ lorry or containers. Records of authorized suppliers, pest control activities and waste disposal
system shall be maintained.
3. STANDARD OPERATING PROCEDURE (SOP) FOR ADOPTION OF INITIATIVE
1. Vegetable Markets Identification:
Under this project, a geographical area (such as any specific road, mandi or any area) with an aggregation of fruits and vegetables vendors will be identified and recommended by the local food authority to FSSAI for its recognition and certification by submitting the details in the Enrolment Proforma (Annexure B). A list of potential clean and fresh fruit and vegetable market is at (Annexure С).
2.Pre-Audit:
Vendors of the fruits and vegetable market will be jointly inspected by State FDA and FSSAI empanelled auditing agency for gap analysis.
3.Implementation:
• Training: Hand holding phase followed by gap analysis which will include training under Food Safety Training & Certification (FoSTaС).
• Compliance Submission: Compliance of suggestions given during initial inspection to be done within 30 days time limit which is to be confirmed by concerned State FDA official.
4. Final Audit:
Final audit will be conducted by same FSSAl empanelled auditing agency who did the first gap analysis. Report of assessment will be submitted to concerned state FDA, who will verify and will send final report to FSSAI with remarks on eligibility of the market for “Clean & Fresh Fruits & Vegetable Market” certificate.
5.Certificate of Declaration:
FSSAI will examine the report and if found eligible, will certify the market as a “Clean and Fresh Fruits and Vegetables Market” and reward it with a board. Validity of certificate will be of one year from date of
issue of certificate
Upgrade Local Markets for Safe Fresh Produce
Improve hygiene infrastructure, sanitation, and monitoring to ensure consumer safety and trust.