Powers of Food Safety Officer

Food safety officer have various powers, those are given below -

(1) The Food Safety Officer may –

• (a) take a sample – (i) of any food, or any substance, which appears to him to be intended for sale, or to have been sold for human consumption; or (ii) of any article of food or substance which is found by him on or in any such premises; which he has reason to believe that it may be required as evidence in proceedings under any of the provisions of this Act or of the regulations or orders made thereunder
• (b) seize any article of food which appears to the Food Safety Officer to be in contravention of this Act or the regulations made thereunder
• (c) keep it in the safe custody of the food business operator such article of food after taking a sample; and in both cases send the same for analysis to a Food Analyst for the local area within which such sample has been taken: Provided that where the Food Safety Officer keeps such article in the safe custody of the food business operator, he may require the food business operator to execute a bond for a sum of money equal to the value of such article with one or more sureties as the Food Safety Officer deems fit and the food business operator shall execute the bond accordingly. 

What is the Powers of Food Safety Officer

2) The Food Safety Officer may enter and inspect any place where the article of food is manufactured, or stored for sale, or stored for the manufacture of any other article of food, or exposed or exhibited for sale and where any adulterant is manufactured or kept, and take samples of such articles of food or adulterant for analysis. 

Powers of Food Safety Officer

3) Where any sample is taken, its cost calculated at the rate at which the article is usually sold to the public shall be paid to the person from whom it is taken. 

4) Where any article of food seized under clause (b) of subsection (1) is of a perishable nature and the Food Safety Officer is satisfied that such article of food is so deteriorated that it is unfit for human consumption, the Food Safety Officer may, after giving notice in writing to the food business operator, cause the same to be destroyed. 

5) The Food Safety Officer shall, in exercising the powers of entry upon, and inspection of any place under this section, follow, as far as may be, the provisions of the Code of Criminal Procedure, 1973 (2 of 1974) relating to the search or inspection of a place by a police officer executing a search warrant issued under that Code. 

Food Safety Officer

6) Any adulterant found in the possession of a manufacturer or distributor of, or dealer in, any article of food or in any of the premises occupied by him as such and for the possession of which he is unable to account to the satisfaction of the Food Safety Officer and any books of account or other documents found in his possession or control and which would be useful for, or relevant to, any investigation or proceeding under this Act, may be seized by the Food Safety Officer and a sample of such adulterant submitted for analysis to a Food Analyst: Provided that no such books of account or other documents shall be seized by the Food Safety Officer except with the previous approval of the authority to which he is subordinate. 

Food Safety Officer

7) Where the Food Safety Officer takes any action under clause (a) of sub-section (1), or sub-section (2), or sub-section (4) or sub-section (6), he shall, call one or more persons to be present at the time when such action is taken and take his or their signatures. 

8) Where any books of account or other documents are seized under sub-section (6), the Food Safety Officer shall, within a period not exceeding thirty days from the date of seizure, return the same to the person from whom they were seized after copies thereof or extracts there from as certified by that person in such manner as may be prescribed by the Central Government have been taken: Provided that where such person refuses to so certify and a prosecution has been instituted against him under this Act, such books of account or other documents shall be returned to him only after copies thereof and extracts there from as certified by the court have been taken. 

Food Safety Officer

9)When any adulterant is seized under sub-section (6), the burden of proving that such adulterant is not meant for purposes of adulteration shall be on the person from whose possession such adulterant was seized. 

10) The Commissioner of Food Safety may from time to time issue guidelines with regard to exercise of powers of the Food Safety Officer, which shall be binding: Provided that the powers of such Food Safety Officer may also be revoked for a specified period by the Commissioner of Food Safety.

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Powers and Duties of Food Safety Officer

In India, Power duties and responsibilities of food safety officer are given below - 

(i) Without prejudice to the powers conferred on him under section 38 of the Act, where the Food Safety Officer is of the opinion or he has reason(s) to be recorded in writing that in the given situation it is not possible to comply with the provision of section 38 (1) (c) or the proviso to section 38(1) for reasons like non availability of the Food Business Operator, the Food Safety Officer may seize the adulterant or food which is unsafe or sub-standard or mis-branded or containing extraneous matter, may seal the premises for investigation after taking a sample of such adulterant or food for analysis.

Powers and Duties of Food Safety Officer

(ii) Where the Food Safety Officer is of the opinion or he has reason(s) to believe that any person engaged in selling, handling or manufacturing any article of food is suffering from or harbouring the germs of any infectious disease, he may cause such person to be examined by a qualified medical professional duly authorized by the Designated Officer. Provided that where such person is a female, she shall be examined by a qualified lady medical professional duly authorized by the Designated Officer. If on such examination the qualified medical professional certifies that such person is suffering from any such disease, the Food Safety Officer may by order in writing under intimation to the Designated Officer direct such person not to take part in selling or manufacturing any article of food. 

(iii) Furthermore, it shall be the duty of the Food Safety Officer-

(a) To inspect, as frequently as may be prescribed by the Designated Officer, all food establishments licensed for manufacturing, handling, packing or selling of an article of food within the area assigned to him.

(b) To satisfy himself that the conditions of licenses are being complied with by each of the Food Business Operators carrying on business within the area assigned to him and report to the Designated Officer.

Powers and Duties of Food Safety Officer

(c) To procure and send for analysis if necessary, samples of any article of food which he has reason to believe or on the basis of information received including from a purchaser are bein manufactured, stocked or sold or exhibited for sale in contravention of the provisions of the Act, or rules and regulations framed thereunder. 

(d) To draw samples for purposes of surveillance, survey and research, which shall not be used for prosecution.

(e) To investigate any complaint which may be made to him in writing in respect of any contravention of the provisions of the Act, or rules framed thereunder; (f) To maintain a data base of all Food Business within the area assigned to him.

(g) To recommend Desidnated Officer to issue of improvement notices to the Food Business Operator whenever necessary.

(h) To maintain a record of all inspections made and action taken by him in the performance of his duties, including the taking of samples and seizure of stocks, and to submit copies of such records to the Designated Officer as directed in this regard; 12 adhkarion ke karya avam dayitava 3 (i) To make such inquiries and inspections as may be necessary to detect the manufacture, storage or sale of articles of food in contravention of the Act or rules framed thereunder.

(j) To stop and inspect any vehicle suspected to contain any unsafe food or food which does not comply with the provisions of this Act and rules, intended for sale or delivery for human consumption.

(k) To recommend to the Designated Officer giving specific grounds, suitable action in regard to licenses issued to any Food Business Operator, if on inspection the Food Safety Officer finds that the Food Business Operator had violated the conditions for grant of license; 

(l) To carry out food safety surveillance to identify and address the safety hazards.

Powers and Duties of Food Safety Officer

(m) To respond to incidents of food poisoning in his area and to send report to and assist the Designated Officer to enable him to initiate corrective action.

(n) To facilitate preparation of Food safety plans for Panchayat and Municipalities in accordance with the parameters and guidelines given in schedule IV of Chapter 3 of Regulations. 

(o) To detain imported packages which are suspected to contain articles of food, the import or sale of which is prohibited.

(p) To coordinate with the Food Business Operators within his area of operation and facilitate the introduction of food safety systems by the Food Business Operators. 

(q) To perform such other duties, as may be entrusted to him by the Designated Officer or Food Safety Commissioner having jurisdiction in the local area concerned.

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Hemoglobin

Hemoglobin

Red blood cells consist of hemoglobin

What is normal value of hemoglobin

The normal level of hemoglobin in men between 11.5 to 17.5 gm/deciliter of blood.

The normal level of hemoglobin in female between 12.0 to 15.5 gm/deciliter of blood.

Normal value of hemoglobin

• Newborn baby - 14 to 24 gm/ deciliter of blood
• Pregnant women - 11 to 12 gm/deciliter of blood 
• Adult male - 11.5 to 17.5 gm/deciliter of blood
• Adult female - 12.0 to 15.5 gm/deciliter of blood

What is dangerously low level of hemoglobin

Dangerously low level of hemoglobin is 7 gm/deciliter, that level of hemoglobin require blood transfusion for ICU patients.

Hemoglobin is made up of which molecules

Hemoglobin is made up of protein and non protein pigment. protein pigment is globin and non protein pigment is heme. Heme portion consist iron ion.

What is normal level of vitamin B12

The normal level of vitamin B12 is between 190 to 900 nanograms / milliliter.

How many hemoglobin molecules in a red blood cells

A red blood cells contains about 280 million hemoglobin molecules.

How does hemoglobin form

Hemoglobin molecule consists of a protein, called globin. Hemoglobin composed four polypeptide chain - two alpha polypeptide chain and two beta poly peptide chain.

Hemoglobin contain a ring like non-protein pigment, called heme. heme is bound each of the four polypeptide chains. At the center of heme ring is an iron ion that can combine reversibly with only one oxygen molecule.

How many oxygen molecules will be bind to a hemoglobin molecule

Each hemoglobin molecule binds four molecules of oxygen.

What is the function of hemoglobin in blood

Hemoglobin has a property that it can bind oxygen or carbon di-oxide. Hemoglobin also known as oxygen carrying protein.  Hemoglobin play a important role in transporting oxygen and carbon di-oxide. hemoglobin transport oxygen to the cells. hemoglobin also transport carbon di-oxide from the cells. 

Hemoglobin also play a vital role in regulation of blood flow and blood pressure.

Epithelial cells that line blood vessels released gaseous hormone nitric oxide. Nitric oxide binds to hemoglobin. Nitric oxide cause vasodilation. Vasodilation improve blood flow. Nitric oxide is increase in blood vessels diameter.

  

What is carbamino-hemoglobin 

Hemoglobin that has bound carbon di-oxide is term known as carbaminohemoglobin.

What is oxy-hemoglobin

Hemoglobin that has bound oxygen is term known as oxyhemoglobin

What is hemoglobin lifetime or cycle

The lifetime of hemoglobin is about 120 days.

What is the function of dead hemoglobin in the body

Macrophages in the spleen, bone-marrow or liver by phagocytize ruptured or dead red blood cells. The heme and globin portion of hemoglobin are split apart.

Globin break down into amino acids which can be reused in synthesized some different proteins. Iron separated from heme portion of hemoglobin, in the form of Fe(+++) and it comes back to the blood stream by the help of transporter transferrine.

 

What is the non-iron portion heme

Non-iron portion of heme is called biliverdin which is a green pigment. biliverdin converted into bilirubin, which is a yellow pigment. bilirubin is also released by liver cells in bile. 

Which disease are caused by hemoglobin deficiency

Lack of hemoglobin can cause a lot of different types of disease. 

Disease cause by deficiency of hemoglobin are following-

Hypoxia - Hypoxia also known as cellular oxygen deficiency. decrease amount of oxygen delivered to body tissues.

Anemia - Anemia has many causes lack of certain amino acids, lack of iron and lack of vitamin B12.

Deficiency of iron cause following disease :

• Anemia - iron deficiency anemia
• Excessive menstrual blood loss
• Restless legs syndrome
• Learning disabilities
• Hearing disabilities
• Impaired immune functions
• Tinnitus
• Delayed growth in infants
• Hair loss
• Complication during pregnancy
• Irregular heartbeat

Deficiency of vitamin B12 (Cyanocobalamin) cause of following disease :

• Fatigue
• Weakness
• Rapid heartbeat
• Pernicious anemia
• Pale or jaundiced skin
• Sensation of needles or pins
• Lack of Intrinsic factor

Which disease are caused by increased level of hemoglobin

• Polycythemia cera
• Emphysema
• Chronic obstructive pulmonary disease (COPD)
• Renal cancer
• Hepatic cancer
• Dehydration
• Heart failure
• Other many lung disease
• Other  many heart disease

What can cause  sudden drop of hemoglobin level

Many diseases such as cancer, liver and kidney complications can cause suddenly decrease hemoglobin levels.

What is the best treatment for low level of hemoglobin

Intake vitamin C containing food  are -

• Citrus fruits example - orange and grapefruit
• Kiwi 
• Pineapple
• Mango
• Papaya   
• Strawberry 
• Raspberry
• Watermelon 
• Blueberry  
• Vegetable rich in vitamin C such as 

                               - Cantaloupe

                               - Broccoli

                               - Cauliflower

                               - Green bell peppers 

                               - Kale

Eat Iron rich containing food are -

• Spinach 
• Pumpkin seed
• Masa
• Cuttlefish 
• Mung bean
• Chickpea
• Semolina 
• Oysters 
• Cocoa bean
• Lentil
• Tofu
• Sunflower seed 
• Soybean
• Almond 
• Peanut 

Folic acid containing food

• Rice
• Cornmeal
• Semolina

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Urine Composition and Physiology

Urine Composition and Physiology

Urine is waste product in liquid form which pass out through the body by urethra.   

Composition of Urine

All the three process (Glomerular filtration, tubular re-absorption and tubular secretion), the fluid that comes out from collecting duct is called urine.

Urine volume 

Total volume of urine passed out in a day (24 hours) varies, depending upon water intake, state of physical and mental activity, environmental temperature and food intake.

Physical examination of urine 

1- Urine is a transparent.

2- Urine has a yellowish color due to the presence of urochrome, urobilin and uroerythrin pigments

Specific Gravity of Normal Urine

Specific gravity : 1.001-1.040 of urine 

ph Value Of Normal Urine

According to the American Association for Clinical Chemistry, the average value for urine pH is 6.0, but it can range from 4.5 to 8.0. Urine under 5.0 is acidic, and urine higher than 8.0 is alkaline, or basic. Different laboratories may have different ranges for "normal" pH levels.

Composition of Normal Urine

S N	Substance	Quantity excreted per day (Urine)
1	Water	1-2 liters
2	Proteins	0.1gm
3	Sodium ion	4gm
4	Chloride ion	6.3gm
5	Bicarbonate ion	0.03gm
6	Glucose	0gm
7	Urea	30gm
8	Potassium ion	2.0gm
9	Uric acid	0.8gm
10	Creatinine	1.6gm

Mechanism of Urine Formation

Nephron helps to excrete unwanted substances and also maintains the osmotic concentration of the blood plasma.

The fluid comings out from the nephron, containing unwanted components is called urine.

The following three steps are involved in urine formation :

• Glomerular filtration
• Re-absorption of solutes / tubular re-absorption
• Tubular secretion 

Glomerular Filtration

First step of urine production. Filtration of blood from glomerular capillary through glomerular capillary wall and wall of bowman’s capsule wall.

The filtration are produced in bowmen’s capsule called glomerular filtrate or ultrafiltrate.

Daily volume of glomerular filtrate in adults is 

In females – 150 liters

In male – 180 liters 

More than 99% of the glomerular filtrate back to the blood plasma via tubular re-absorption. Glomerular capillaries wall prevents the filtration of blood cells and platelets. Glomerular capillaries wall size permits all solutes in blood plasma to exit glomerular capillaries.

Average glomerular filtration rate (GFR) in adults is 

In male – 125 ml/min

In female – 105 ml/min

Tubular re-absorption: The volume of glomerular filtrate entering the proximal convoluted tubules.

Re-absorption: return of most of the filtrated water and solutes to the bloodstream.

Filtrate are reabsorbed by both active and passive process.

Solutes are reabsorbed includes water, glucose, amino acids, urea and ions such as sodium ion, potassium ion, calcium ion, chloride ion, bicarbonate ion and phosphate ion.

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