CHAPTER 1

INTRODUCTION
1.1.Punjab Food Authority (PFA):
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
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.
1.2. 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.
1.3. 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.
1.4. Responsibilities & functions of PFA:
 To monitor the food industry in the province to ensure compliance with the set standards
of food safety.

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  To formulate guidelines, procedures, processes, standards, and licensing protocols for any
aspect connected to the food industry.
 To enforce the rules and regulations and maintain the standard of food quality in the
province.
 To clarify all procedures and guidelines associated with opening up food laboratories.
 To specify all the details with respect to licensing, recalling procedures, prohibition
notices, improvement orders.
 To educate and advise, both the government and the people, in terms of food safety and
food hygiene.
 To establish food laboratories for testing of quality standards.
 To organize and conduct training programs that make food businesses aware of the
standards that need to be followed.
 To approve products after quality testing for export.
 To conduct surveys and collect data related to the food industry for analysis.
1.5. Composition of the Food Authority:
The Food Authority shall consist 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 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
1.6. 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.

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  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 laboratories.
 Specify licensing, prohibition orders, improvement notices or prosecution.
 Provide scientific advice and technical support to the Government in matters relating to
food and certify food for export.
 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.
1.7. Hierarchy of Punjab Food Authority:

DG (Director General)

ADG (Additional
Director General)

DO (Director
Operation)

DDO (Deputy Director

Operation)

FSO (Food Safety

Officer)

AFSO (Assistant Food

Safety Officer)

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1.8. 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.
1.9. Public Analyst:
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 prescribe 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.
Duties:
Here are the following 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

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  Concerned two copies of the certificate in the Form specified in the schedule of the
ordinance showing the result of such analysis.
1.10. Powers of Food Safety Officers:
 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.
 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 person from whom it is seized.
 If the Court confirms the seizure of the food, apparatus, or utensil, it shall be forfeited to
the Food Authority or the Court may direct that such food, apparatus, utensil may be
destroyed at the cost of the owner or person in whose possession it was found.
1.11. Departments/Wings in Punjab Food Authority:
 Operational wing.
 Resource and Licensing wing.
 Technical wing/ Laboratories.
 Training School.
 Administration/IT wing.
 Legal Enforcement & Prosecutions.

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CHAPTER 2
Basic work protocol of Punjab Food Authority
1. Improvement Notice
2. Fine Imposing
3. Fine Notice
4. Sampling of Food Commodities
5. Licensing of FBOs (Food Business Operators)
6. Prohibition order
7. EPO (Emergency prohibition order)
8. Sealing and De-Sealing of premises
2.1. Improvement Notice:
Section 16 of PFA Act stated that:
If a Food Safety Officer has reasons to believe that any
food operator has failed to comply with any provisions
of this Act, the rules or the regulations, he may serve
an improvement notice upon the food operator.
Improvement notice is served by FSO or AFSO on the
basis of noticed issues like foot level storage,
uncovered food items, no IPM etc.
2.2. Imposing Fine: Fig. Improvement Notice

Fine is imposed by DDO, FSO or AFSO on the basis of premises condition. Section 13(1) (c a)
of act stated that:
i. If no rectification is observed after 2nd or 3rd improvement notice
ii. If premises conditions are severely unhygienic.
iii. If expired food stock is present in excess in any premise
2.3. Fine Notice:
Section 13(1) (c) of act stated that:
Food Safety officer can enter or seal any premises where he believes any food is prepared,
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.

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Any premises can be sealed if:
i. Involved in food adulteration (if he has sufficient
evidence to prove that food is adulterated).
ii. Selling of Gutka, China Salt.
iii. If a sample is failed, and adulteration is proved premises
is sealed and FIR is registered against delinquent.
iv. Rodent droppings or rodents are present in premises
v. Washroom is present in production area along with other
issues (where there are maximum chances of cross-
contamination)
vi. Conditions of a food business are not improved after

improvement notice and fine.

Fig. Fine Notice
vii. A premise does not pay fine.
viii. FBO is using saccharine in soda water or ice bars preparation.
ix. Misbranding or mislabeling of a product after head office orders premises is de sealed
and improvement notice is served for a specific duration to improve the conditions.
2.4. Sampling:
Section 13(1) (a) of act stated that:
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 a food.
2.4.1. Reasons of sampling:
i. If a food is suspected for adulteration. Fig. Sampling bag
ii. Milk suspected to have large amount of water.
iii. If safety of a product is in doubt (e. g. Water suspected for presence of coliform or heavy
metals.

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2.4.2. Quantity of Sampling:

Sr.no Food item Quantity

1 Milk 250mL

2 Desi ghee, Butter 150mL/gm

3 Khoya , Yogurt 250mL/gm

4 Edible oil and fat 150mL/gm

5 Tea 150mL/gm

6 Atta, Maida, Suji and Basan 200gm

7 Sugar, honey ,Gur and other sweeteners 250gm

8 Pre-packed food 500gm

9 Aerated carbonated water 500mL

10 Banaspati 500gm

11 Spices 200gm

12 Cereal and cereal product(other than Atta) 250gm

13 Bakery products 500gm

14 Confectionary 200gm

15 Ice cream, Concentrated Milk and Cheese 300gm

16 Milk powder 450gm

17 Food not specified 500mL/gm

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2.5. Licensing:
Section 15 of act stated that:
i. A person shall not use any place for food business
except under the prescribed registration or license.
ii. The food Authority may in the prescribed manner
exempt a class of food operators from obtaining

compulsory registration or license. Fig. License

2.5.1. License:
 Certification is varies from shop to shop.
 Certification is depend on the quantity of any shop.
2.6. Prohibition orders:
Section 17 of act stated that:
If any food operator is convicted of an offence under the
Act and the Court is satisfied that the health risk exists
with respect to the food business, the Court, may impose
the following prohibitions:
i. A prohibition on the use of a process, treatment,
premises or equipment for purposes of the food
business.
ii. A prohibition, with or without specifying period
of prohibition, on the food operator to conduct or
operate the food. Fig. Prohibition Order
2.7. Emergency prohibition orders (EPO):
Section 18 of act stated that:
i. 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.
ii. The Food Safety Officer shall, within twenty-four hours of the action taken report such
action to the Food Authority which may, after serving a notice on the food operator and

9
 for reasons to be recorded in writing, confirm, modify or set aside the order of the Food
Safety Officer.
2.8. Sealing and De-sealing of premises:
A. 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
Fig. Sealing Form
sealing is done.
B. 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.

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CHAPTER 3
OPERATIONAL KITS
Food Safety Team carries the following goods and chattel with it;
1. UVAS kit ( Rapid milk test kit)
2. Lacto Scan
3. Equipment Bag
4. Cooling gel Cooler
5. Sampling box
6. Books bag
7. Testing kit
8. Sealing bag
3.1.1. UVAS kit:

There are some standard operations procedures (SOPs) for milk Adulteration Test Kit. There are
several test that are performed during milk raids.
3.1.2. Lacto Scan:
There are some standard operations procedures (SOPs) for FAT%, SNF%, Protein%, D%, TS%

Fig. UVAS Kit Fig. Lecto scan Fig. Equipment bag

of milk. Lacto scan is used to identify their percentages in milk.

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3.1.3. Equipment Bag:
 2 torch boxes
 1 box of test tubes
 1 box of gloves
 1 box of face mask
 Refractometer & 1 dropper pack 1 test tube rack.
 2 graduated cylinders
 1 pipette Pack
 Visibility rod.
3.1.4. Cooling Gel Cooler:
 Dry ice cooling pads
 HCL solution
 Ether solution
 Distilled water
3.1.5. Sampling Box:
Sampling box is an ice box, vacuumed box which is used to keep the perishable samples like
milk, ice cream which are to be delivered to the public analyst and reference samples.
3.1.6. Books Bag:
All kind of books or forms like Notice Book, Fine Book, Sample Taking Form Book, Sample
Forwarding Form Book, Daily working summary book, Discarding Book, Sealing Form Book
and stationery like Markers, Pencils, Cutters, Stapler, Clip Boards, thumb pad for thumb imprint
were placed in it.
3.1.7. Testing Kit:
This kit consists of many reagents for testing different food items. Like, it consists of Iodine to
check starch test in khoya etc.
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3.1.8. Sealing Bag:
This bag consisted of sealing, EPO, Seizing equipment’s. It contained
lighter, wax, sealing stamp of FSO or AFSO. White Tape, Locks,
Sealing Strips.
3.2. Operational Team Formation:
Fig. Sealing Bag
 1 Food Safety Officer (FSO)
 2 Assistant Food Safety Officers (AFSOs)
 1 Food Safety Trainee Officer (FSTO)(Optional)
 1 Attendant
 1 Driver
 1 - 3 Internees(Optional)

TESTS
3.3.1. Determination of brix
Material:
 Sample of soda water
 Refractometer
Procedure:
1. Take few drops of soda water.
2. Drop them on refractometer slide.
3. Handle the meter against the light.
4. Note down the reading carefully.
3.3.2. Detection of water percentage, Fat & SNF in milk
Material:
 Lacto scan
 Measuring cylinder
Procedure:
1. Take raw milk in along small wide mouth cylinder.
2. Place cylinder in lacto scan, Turn on the start button.
3. Note down the reading appear on the lacto scan screen

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 4. Take out/ Tear off the reading slip
Note:
The point to be noted is to match all the readings with shown above on the screen. The readings
are fat, SNF, water percentage and they must meet the PFA standards. Standard Values are given
below:
 Fat: 4.5%
 SNF: 8-9 %
 Added water: 00%
Fig. Milk test Values
3.3.3. PH Test:
 For pH test of water pH meter is required
 Normal pH of drinking water according to SOPs of PFA is 5 to
8
Method:
1. Take water sample in a glass or container
2. Switch on the pH meter
3. Dip pH meter in the sample
4. Note the reading which comes on the screen if pH meter.
3.3.4. Starch Test:
Starch test is used to identify the adulteration of starch in ketchup. According to PFA SOPs
addition of starch in ketchup is prohibited. For starch test Iodine/PA iodine is required.
Method:
1. Take sample in a plate.
2. Add some drops of Iodine or PA iodine with the help of dropper on the sample.
3. If the sample turn dark the test will be positive.
3.3.5. TDS Test:
 For the TDS od water we require TDS meter.
 Normal TDS value of drinking water according to SOPs of PFA is less than 500.
Method:
1. Take sample in a glass or container. Fig. TDS Test
2. Switch on the TDS meter.
3. Dip TDS meter in the sample.

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 4. Note the reading which comes on the screen if TDS meter.
3.3.6. Oil Rancidity Test:
 For rancidity testing of oil testometer is required.
 According to SOPs of PFA 24 TPS is normal.
 16 hours of frying is allowed.
Method:
1. Take sample in a container.
2. Make sure the sample will hot unto 105 degrees.
3. Dip the testometer in the sample for some seconds.
Fig. Rancidity Test
4. Note the result which come on the screen of testometer.

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CHAPTER 4
MY WORK IN PFA
In operation team I worked under the supervision of FSO and AFSO and move with the Food
Safety teams and visited different premises. Team at the food premises:
 Inspects the premises
 Takes Pictorial Data
 Serves Notice/Fines the FBO/Seals the premise according to the condition
 Instructs the FBO for further improvements
4.1. Week 1 (PFA School Training)

Fig. PFA School Training

4.1.1. Food Safety Level-1 Training
In food safety level I training we focus on following points:
 Personal and food hygiene.
 Food pest and pest control.
 Cleaning and disinfection.
 Safe handling and storage of food.
 Food hazards and their control.

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1. Personal & Food hygiene:
 Wash your hands before start working.
 Nails must be clean.
 Hairs must be covers with hair net.
 Not wear any kind of jewelry.
 Do not eat in working area.
 Apron must be clean.
 Wear safety shoes.
 All working area must be clean.
 Prevent cross contamination between raw and processed food.
o Direct contamination
o Indirect contamination
2. Integrated Pest Management (IPM):
An effective environmental sensitive approach to pest management relies on a combination of
physical chemical biological and cultural control.
3. Cleaning and Disinfection:
Cleaning and removal of visible physical dirt and stains. A clean surface is defined as being:
 Free from soil.
 Free from bad odors.
 Be non-greasy to be touched Have no visible oxidation Disinfection.
 Removal of harmful Bacteria and microbes.
 A sanitized clean surface is defined as a clean surface that is substantially free from
pathogenic microorganisms and undesirable number of spoilage microorganisms
4. Safe Handling and storage of Food:
 Food safety begins when you shop. Follow these easy steps to help prevent food
contamination as you buy, store, and cook your groceries.
 Shop for cold food in last. Get them home fast. Bacteria flourish at room temperature. So,
shop for perishable foods, such as meats, fish, eggs, poultry, and dairy products.
 Avoid cross-contamination. Wrap perishables in plastic. Cross-contamination can occur
when juices from raw meat, fish or poultry meet other foods, utensils, or surfaces. Keep it
Cool.

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  Check your refrigerator’s temperature. Bacteria multiply best in the temperature danger
zone between 40°F and 140°F. So, for proper food storage, keep your refrigeration at
40°F.
5. Food Hazards and their Control:
Food handling companies are responsible for the quality and safety of the offered products. We
must there for product the food from rick that may exit in the environment. Passible risk is split
into three categories.
 Physical Hazard
 Biological Hazard
 Chemical Hazard
a) Physical Hazards can get into food by contamination or poor procedure practices throughout
the food chain. Physical contaminants include dirt, hair, nail polish flakes, insects, broken glass,
nails, staples, plastic fragments, bones, or bits of packaging.
b) Biological Hazards Include microorganisms such as bacteria, viruses, yeasts, molds, and
parasites. Some of these are pathogens or may produce toxins. A pathogenic microorganism
causes disease and can vary in the degree of severity. Examples of biological hazards include
Salmonella, E. coli and Clostridium botulinum.
c) Chemical Hazards Vary in the aspect of production they are related to. Some potential
chemical hazards could be prior to a processor receiving product, such as the improper use of
pesticides or antimicrobial residues. Others could be chemicals used on processing equipment
such as oils used on equipment or sanitizers.
4.2. Week 2 (PFA School Training)
4.2.1. SOP’s for chicken shops:
 Make their shops clean.
 Cats, dogs and other animals should be prevented from
entering the shop.
 Dead chicken should be removed as soon as possible
from the shop.
Fig. Chicken Shops
 Make sure that surfaces and utensils kept clean.
 Proper cover their chicken meat.
 They should not sell dead chicken meat.

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  Should clean their instruments like knife etc.
 Weight of poultry birds should not below 1400gm.
 Should follow and implement all Punjab Food Authority (PFA) procedures and guidelines
about food.
 There chicken shops should be well ventilated because this is important in maintaining
correct temperature and humidity for meat.
4.2.2. SOP’s for General Store:
 Clean their storage area.
 Store your products in hygienic and clean area.
 Dustbins are not placed near the products.
 Do not sell expire or over date products.
 Do not sell loose.
 Do not sell loose colors.
 Do not sell Gutka. Fig. General Stores

4.2.3. SOP’s for Meat & Beef shops:

Checked different meat & beef shops and fined for the following reasons:
 Should have stamp from slaughtering house.
 Proper covering with clean net.
 Wooden table that is not accepted by law.
 Should record of purchasing.
 Should not Watering the meat/beef.
 Proper hygienic condition of freezer.
4.2.4. SOP’s for Milk:
 Get license from PUNJAB FOOD AUTHORITY.
 Medical certificate of worker is necessary.
 Do not smoke during working.
 Wear PPE’S.
 Do not wear any type of jewelry.
 Do not use surf for washing.
 Don’t use water in milk.

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  Dustbin must be cover.
4.2.5. SOP’s for Refreshment & Juice Corner:
 Get license from PUNJAB FOOD AUTHORITY.
 Medical certificate of worker is necessary.
 Cover the food items.
 Wash fruits and vegetable in tap water.
 Do not smoke during working.
 Wear PPE’S.
 Do not wear any type of jewelry.
 Avoid foot level storage.
 Do not use surf for washing.
 Food grade certificate is necessary for disposable glasses.
 Dustbin must be cover.
 Make glass box around the count.
4.2.6. SOPs for Samosa & Nan Shops:
 Issue license from PFA.
 Medical certificate of worker is necessary.
 Cover the food items with a clean net.
 Do not smoke during working.
 Wear PPE’S.
 Do not wear any type of jewelry.
Fig. Samosa Points
 Avoid foot level storage.
 Do not use surf for washing.
 Food grade certificate is necessary for disposable glasses and plates.
 Dustbin must be cover.
4.3. Week 3
4.3.1. Sweet & Bakers Campaign
Observations:
 No medical of workers.
 PPE'S off gear.

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  Foot level storage and preparation of food items.
 Uncovered food items.
 Use of NFG packing material.
 No IPM measures.
 Improper labeling Using NFG colors, rang kit, 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).
Instructions:
 Make license from Punjab Food Authority.
 Workers must have medical fitness certificates.
 Do not wear jewelry (watch).
 Workers must wear head covers, masks and gloves during 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.
 Avoid foot level storage.
 Use utensils that are made up of food grade material.

Figure 4.3.1

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4.5. Week 4
4.5.1. Milk raid
We went on the milk raid at 8:00 am approximately and checked the quality of milk. Adulterated
milk has been discarded.

Adulterated milk in chiller:

To go on a milk raid, we firstly kept following things with us:
 One folding working table
 UVAS/Milk kit
 Lacto Scan
 Two lactometers
 One thermometer
 One graduated cylinder
 Gloves
 Face Masks
We recorded the following Information;
Vehicle Total quality Test Sample Sample Discarded milk
no. (milk performed pass Fail Quantity
carrying) (if any)

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Major issues of milk shop observed:
 No counter
 No IPM measures
 Open dustbin
 Uncovered food items in freezer
 No medical
 Poor hygienic condition of Fig. Testing Milk 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.

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  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.
 Use insect killer in working area.

 Dustbin should be covered. Fig. Visit Milk shops

 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 utensil.
4.5.2. Visit pan shops
Major issues of pan shops observed during inspection:
 Sale of Gutka.
 No medical fitness certificates of workers.
 Uncovered food items.
 Use of NFG packing material. Fig. Gutka Raid
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.

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  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.
4.5.3. Visit Nan Shops
Major issues of naan shops observed during inspection:
 Use of newspaper.
 No medical.
 No counter
 No SS sheet
 Uncovered food items.
 Personal belongings in working area.

 Use of blue chemical drums.

Fig. Naan Shop
Instructions:
 Make license from PFA.
 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. Fig. Visiting Naan Shops

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  Wash utensils with tap water.
 Leftover food should not be used again.
CHAPTER 5
CONCLUSION
I have learned many skills during my internship program at Punjab Food Authority. Punjab Food
Authority also made me able to learn to complete the tasks efficiently. Punjab Food Authority
has good management, communication, policies and standard of work which makes the
Authority’s work environment better. During my stay at the PFA I learnt dealing with FBO that
whatever action the food safety officer takes he should first satisfy the food business operator
and how to complete tasks in less time. 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. Improvements in the department
include;
 E-Licensing instead of manual licensing.
 Organization of training programs.
 Promotion of general awareness about food safety and quality.
 Registration of vendors.
 Laboratory accreditation in the special cars to check the sample on spot.
 Opening of training program schools for giving awareness to food operators.

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