Hi Maam,

Please excuse for late reply. Our replies as per your queries as under:

Query 1: Pre pack food specifications in terms of storage temperature, storage conditions,
allowed method of preparation and risks involved in case of non compliance to the method of
preparation.

Replies:

1. Storage temperature: ambient room temperature i.e. around 30 - 35 deg. C.

2. Storage conditions: store in dry, cool and hygienic place, away from direct sunlight and
strong odours.
3. Allowed method of preparation: As per the details on every pack.
(i) Instant poha and corn poha products: Pour poha product in a container and add
equal amount of hot water (temp. around 80 85 deg. C.) and keep lid for 2-3
minutes.
Poha can also be prepared with normal water i.e. add equal amount of normal
water and keep aside for 10 minutes. Poha will be ready to eat.
(ii) Wheat Sattu, Jowar Sattu, Sweet Sattu: Pour sattu powder in a container and
gradually add equal amount of hot water (temp. around 80 85 deg. C.) while
stirring and break all lumps, if any formed. Sattu porridge product is ready to eat.
Sattu products can also be prepared with normal water i.e. add a little less water
as per desired consistency.
(iii) Risk involved in non compliance:
Use potable water to prepare meal i.e. the water used for preparing food should
be free from contamination, use water from water purifier. In case of doubt on
water purity, boil water for 5 minutes before use.

Query 2: Harmful effects (if any) if the food is prepared with cold and contaminated instead of
hot and pure water.

Replies:

1. No harmful effects in preparing food with cold water but potable water should be used
i.e. water should be free from any contamination. As all our food products are
hygienically processed and pre-cooked so no further cooking required and if these were
further cooked in traditional way then also there will be no risk involved.
Waterborne diseases are caused by pathogenic micro-organisms that most commonly are
transmitted in contaminated fresh water. Infection commonly results during bathing,
washing, drinking, in the preparation of food, or the consumption of food that is
infected.
2. Clean water is a pre-requisite for checking the spread of water-borne diseases. It is well
recognised that the prevalence of water-borne diseases can be greatly reduced by
provision of clean drinking water.
Water is disinfected to kill any pathogens that may be present in the water supply and to
prevent them from growing again in the distribution systems. Disinfection is then used
to prevent the growth of pathogenic organisms and to protect public health and the
 choice of the disinfect depends upon the individual water quality and water supply
system. Without disinfection, the risk from waterborne disease is increased. The two
most common methods to kill microorganisms in the water supply are: oxidation with
chemicals such as chlorine, chlorine dioxide or ozone, and irradiation with Ultra-Violet
(UV) radiation.
3. Clean water if boiled for 5 7 minutes before preparing meal can also be used to prevent
any possibility of water borne contaminations to prevail after food preparation.

Please check the attachments related to food hygiene and food safety. The pink book of FSSAI
may useful for all food handlers.