INTERNSHIP REPORT

Punjab Food Authority Multan

By
Aqsa Khadim
Spring-2019-IU-144
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
THE ISLAMIA UNIVERSITY OF BAHAWALPUR
Declaration
I piously declare that this report is purely the result of my own working efforts and is totally free
of any kind of plagiarism. I also want to declare that this report material is in its pure form and it
is not submitted, neither completely nor in parts for any other degree in this institution and other
than this university.

Signature_________

Aqsa Khadim

Spring-2019-IU-144
Certification
It is surely certified that the work being presented in this report contain best of my
knowledge. I submitted this report for the award of BS (Hons).Agriculture, Department
of Food Science & Technology. This internship report is based on the working exposure
at an organization level carried out by me, under the guidance and supervision of Dr,
Muhammad Ammar Khan during the academic session 2019-2023.
ACKNOWLEDGEMENT
I humbly thanks to Almighty ALLAH, that I have completed the internship period and
report. I am sure that the person who follows the rules of Allah never fails in his life.
Allah SWT says, “Work should be done by you and reward will be given by me”. I also
present respect and praises to the greatest man of universe, Holy Prophet Muhammad
(PBUH). The life of Holy Prophet (PBUH) is ideal for us. Our Holy Prophet (PBUH)
said, “By Him, in whose possession is my soul; if one of you were to carry a bundle of
firewood on one’s back and sell it that would be better than begging a man who may or
may not give him anything. My thankfulness is also for my Family Members for their
excessive moral and financial support. I want to give a respected gratitude to Dr.
Muhammad Ammar Khan provided me his guidance with much knowledge to
complete this report.

I am especially thankful to “Mr. Umair Hanif” the Deputy Director of Punjab Food
authority who has given me the opportunity to work with this organization. I am also
thankful to “Miss Komal Akhtar, Mr. Muhammad Rizwan Malik and Mr. Asad Ali”
whose encouragement, guidance and support from the initial to the final level enabled me
to develop an understanding of my projects at every step during this period. They all are
very cooperative. There was a very good learning environment. I will always remember
their cooperation and support.

I would also like to thanks Mr. Muhammad Zeeshan who guide me to accomplish this
report.
 Table of contents
CHAPTER NO.1 INTRODUCTION……………………………………………1

1.1 Punjab Food Authority……………………………………………..…1

1.2 Background…………………………………………………………….1
1.3 Aims and Objectives…………………………………………………..2
1.4 Inspection categories………………………………………………..…2
1.5 Functions and powers of Punjab Food Authority…………………….2
1.6 Powers of Director General…………………………………………....3
1.7 Powers of Food Safety Officer…………………………………………3
1.8 Other employees of Food Authority…………………………………..3
1.9 Kind of notices served………………………………………………....4
1.9.1 Improvement notice………………………………………..4
1.9.2 Fine notice………………………………………………….4
1.9.3 Emergency Prohibition Order……………………………...4
1.9.4 Sealing notice……………………………………………….5
1.10 Offenses and Penalties…………………………………………….5
1.11 PFA Multan………………………………………………………..5
1.12 Department structure………………………………………………6
1.12.1 Admin wing………………………………………………….6
1.12.2 Operation wing………………………………………………7
1.12.3 Technical wing………………………………………………7
1.12.4 Licensing and Resource……………………………………..8
1.12.5 Legal Wing…………………………………………………..8
1.12.6 Media cell…………………………………………………….9

CHAPTER NO.2 WORKING ACTIVITIES……………………………………..10

2.1 Oil MFG Units and Store………………………………………………..10

2.1.1 Standard Operating Procedure of oil unit…………………….10

2.2 sweets and bakers………………………………………………………..10

2.2.1 Standard operating procedures of sweets and bakers…………10

2.2.2 Labeling requirements……………………………………….11

2.3 General Stores………………………………………………………….11

 2.3.1 Standard operating procedures of general stores………………..11

2.4 Meat shops…………………………………………………………………11

2.4.1 Standard operating procedures of meat………………………….11

2.5 Hotel and restaurants……………………………………………………..12

2.5.1 Standard operating procedures of hotels and restaurants………12

2.6 Rectification……………………………………………………………….12

CHAPTER NO.3 LEARNING………………………………………………...13

3.1 Individual Learning……………………………………………………….13

3.2 Skills I Achieve from PFA………………………………………………...13

3.3 Tests I Learned…………………………………………………………….13

3.3.1Loose spices color test…………………………………………....13

3.3.2 Rancid Oil Test…………………………………………………..14

3.3.3 Milk Water Test………………………………………………….14

3.4 Ethics………………………………………………………………………..14

CHAPTER NO.4 SUMMARY AND RECOMMENDATION…………………15

4.1 Summary…………………………………………………………………….15

4.2 Recommendations…………………………………………………………..15
CHAPTER 1

INTRODUCTION

1. Punjab Food Authority

Punjab Food Authority spreading very rapidly in Punjab province. 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 action 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 because 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.
1.1 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. Instead of just product testing, focus of the field teams was on the
adoption of correct methodologies at each step involved in the manufacturing of any specific
food item. For instance, all the processes involved in the production, packaging, storage and
dispatch of bottled water involves installation of water purification plant as per the requirements
of the site and the water quality. As we know that water is the basic need. But water can only
remain fit for human consumption if adequate scientific measures have been adopted to kill
microbiological contamination in the containers carrying water. The basic purpose of Punjab
food authority is to ensure safe food from farm to fork. The other purpose of Punjab food
authority is to check the wrong doing but not to catch people. And Punjab food authority mostly
conducts sudden visits.
1.3 Aims and Objectives
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.
 Punjab Food Authority regulates and monitors the food business in order to ensure
compliance by formers, manufacturers, distributors, importers and other stake holders in
orders to provide safe food.
 Formulate standards, procedures, processes and guidelines in relation to any aspect of
food including food business, food labeling, food additive, and specify appropriate
enforcement systems.
 Enforcement of food safety and quality standards.
 Specify procedures and guidelines for setting up and up-gradation of food laboratories.
 Specify licensing, prohibition orders, recall procedures, improvement notices and
prosecution in the court of law.
1.4 Inspection categories
The FSOs and AFSOs perform the following functions to regulate food quality in Punjab:
Food surveillance

Setting food standards

Testing and screening food items

1.5 Functions and Powers of PFA

 Surveillance of food safety and quality standards.
 Testing and screening of food items.
 Giving improvement notice if a food operator fails to comply with the provisions of the
Act
 Imposing fine on unsafe food.
 Enforcement of food standards including Punjab Food Authority Act 2011.
 Stop deceptive practices in the food business.
  Dissemination of information regarding food among consumers.
 Organization of training programs.
 Registration of vendors.
 Licensing.
 Laboratory authorization.

1.6 Powers of Director General

The heads of PFA all wings have briefed the DG Food Authority regarding their wing activities.
He directed all wings to prepare a comprehensive work plan for improving the progress of the
authority. He has to direct operation teams to complete the task of collecting the samples of
water filtration plants within seven days.

1.7 Powers of Food Safety Officer

The food safety officer may:

 Take a sample of any food or any substance which appears to him to be intended for
sale, or to have been sold for human consumption. Or sample 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.
 seize any article of food which appears to the Food Safety Officer to be in
contravention of this Act or the regulations made thereunder; and
 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.

1.8 Other employs in food safety

 Director
 Director General
  Deputy Director
 Assistant Director
 Clinical Nutritionist and Dietitian
 Research Assistant
 Administrative Assistant
 Master Trainer
 Laboratory Technician
 Food Safety Officers
 Assistant Food Safety Officers
 Staff Officer

1.9 Kind of notices served

1.9.1 Improvement notice

 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
 Stating the grounds for believing that the food operator has failed to comply with any
provisions of the Act or the rules or the regulations;
 Specifying the matters which constitute the food operator’s failure so to comply; and
 Intimating the measures by which the food operator should take in order to secure
compliance with the relevant provisions of the law.

1.9.2 Fine notice

The food authority may by, food laws, require medical practitioners carrying on profession in
any local area to report all occurrences of food poisoning to the Food Safety Officers or the Food
Authority.

1.9.3 Emergency prohibition order

  If the food safety officer is satisfied that the health risk condition exist with respect to
any food business, he may, after serving notice on the food operator and for a reason
to be recorded in writing, restrain him from carrying on the food business with or
without specifying conditions or periods of such restraints.
 The food safety officer shall, within twenty four hours of the action taken under sub
section (1), report such action to the food authority which may, after serving a notice
on the food operator and for reason to be recorded in writing, confirm, modify or set
aside the order of the food safety officer.

1.9.4 Sealing notice

If the FBO repeated his act of adulteration after so many warnings or if they are working totally
against the rules and regulations of Punjab Food Authority then the premises are strictly ordered
to get sealed.

1.10 Offense and penalties

Prohibitions of manufacture, sale etc. of certain articles needs to be done. No person shall
himself or by any person on his behalf manufacture for sale, or store, sell or distribute:
 Any adulterated food.
 Any misbranded food.
 Any article of food for the sale of which a license is prescribed, except in accordance
with the conditions of the license.
 Any article of food the sale of which is for the time being prohibited by the Food
Authority in the interest of public health.
 Any article of food in contravention of any other provision of this Act or of any rule
made thereunder.

1.11 PFA Multan

The operation of Punjab Food Authority continued against counterfeiters, adulterators and
violators.in Multan there are two major wings named:
  Technical wing
 Operation wing

There are other departments and sub departments in technical and operations wings which work
for the betterment of food department all the world. In PFA Multan there are labs for laboratory
operations of the samples taken from the risked sites.

PFA take steps for the creation of the post of one Food Safety Officer for every 500,000
populations or part thereof and for his appointment. Ensure that the Food inspector collects a
minimum of 100 samples a month, and an ex-officer, at least 20 samples a month. Ensure that
the cases of food offence cases are neither withheld nor are they compounded, without the
approval in writing of the Government. Maintain permanent record of the prosecution of food
offenders and of the revenues from the costs realized and enforce the provisions of the ordinance
and the rules. The Food Authority shall, within a period of seven days of the receipt of copies of
the report of the result of analysis, before initiating prosecution, forward a copy of the report of
the said analysis, by registered post or by hand, to the person from whom the sample of the
article was taken by the Inspector and also to the person, if any, whose name, address and other
particulars have been disclosed under rule 46. Where a Food Authority, without reasonable cause
fails to enforce the Ordinance and the rules for a period exceeding six months, the District
Coordinator Officer may invoke the provisions of section 35.
1.12 Department Structure
 Admin wing
 Operation wing
 Technical wing
 Licensing and Resource
 Legal Wing
 Media cell

1.12.1 Admin Wing

Major working responsibility of admin wing is to hold and handle the department. It manages the
financial budget of department. It maintain office services by organizing office operations and
procedures, preparing payroll, corresponding correspondence, designing filing systems,
reviewing and approving supply requisitions, and assigning and monitoring clerical functions.
1.12.2 Operation wing
The operational wing of Punjab Food Authority aims to ensure safety and quality of all the food
items and products. Operational teams try their best to regulate food safety & quality in the entire
food chain in collaboration with manufacturers, Food Business Operators, consumers,
government departments, autonomous bodies and other stakeholders.
1.12.3 Technical wing
There are many sub departments in technical wing of Punjab food authority.
Training school
The Punjab Food Authority (PFA) maintains a school that teaches food handlers on food
cleanliness and safety so that illnesses are transmitted less through food. In numerous sessions,
food handlers are instructed on the criteria they must keep after registering, and those who
qualify are given a certificate. Interested persons may now only register for level 1 or level 2, but
more levels are expected to be added to the sessions shortly.

Screening Laboratories

The Punjab Food Authority has popular food laboratories specialized in testing and verifying the
safety of food samples. The lab also features a medical examination facility that screens samples
and food handlers for food-borne infections to limit the danger of food-borne illnesses in the
province.

The food being tested at the labs is divided into the following sections:

 Fat and Oil Section

 Dairy Section

 Beverages Section

 Fruits and Vegetable Section

 Cereals and Spices Section

Nutritional clinic

In technical wing the food handlers which came for food training can also consult to a nutrition
specialist which will proper guide them about their diet.

1.12.4 Licensing and resource

Licensing

The Punjab Food Authority Act 2011 requires every food business in Punjab to obtain a license,
which must be renewed every year. Without a license, manufacturing, selling, storing, importing,
or distributing food is a criminal offence punishable by up to a year in prison. You may also go
straight to the section below that explains how to get a food license.

Because the licensing charge varies depending on the license type, it’s critical to apply for the
right one for your firm. Before submitting your application, look through all the different food
licenses available.

Product registration
Before you may sell your items as a food operator, you must first register them with the Punjab
Food Authority. Use this checklist to prepare for product registration and fill out this form to
apply for it. Before submitting your application, you should read the product registration rules.

1.12.5 Legal wing

 Legal wing is quite different from all other departments of Punjab food authority.
 On information received from any source, the Food Authority may, for reasons to be
recorded in writing.
 Information of an offence under this Act;
 Register Submit complaint of an offence before the Special Court;
 Suspend or cancel the license of the food operator;
 Impose fine on the food operator which may extend to one million rupees;
  Direct destruction of an adulterated or unsafe food in the prescribed manner; or Decide, if
the circumstances so warrant, not to take any action.

1.12.6 Media cell

Media cell deals with enquiries from the public, the press, and related organizations. Organizing
and attending promotional events such as press conferences, open days, exhibitions, tours and
visits. Their main agenda is speaking publicly at interviews, press conferences and presentations.

CHAPTER 2
WORKING ACTIVITIES

2.1 Oil MFG Units and Stores

Oil is the basic need of daily life of most people due to which there is an increasing demand for
different types of oils. Presently, the business of extracting oil from the seeds is becoming
popular in the country. In an oil mill the seeds are grinned and oil is extracted and then packed
and sold in the bottles. A business can be started as
 Small scale industry
 Medium scale industry
 Large scale industry
2.1.1 Standard Operating Procedures of Oils and Units
When FSO and AFSO of Punjab Food Authority visit premises like oil manufacturing units and
stores they firstly analyze the oil being prepared there with their five senses. If they get any
doubt about the oil rancidity then the test this oil with Testometer. If they found this oil rancid or
adulterated then they take sample from that premises. This sample taken from the unit is then
transmitted to laboratory for further testing and analyzing.
In case, the oil is proved to be adulterated, the Punjab food authority is strictly ordered to seal the
unit or temporary close the store till they improve their work.

2.2 Sweets and bakers

2.2.1 Standard operating procedures of sweets and bakers

Before preparing and sweet or bakery item make sure the space has been cleared for the pot.
Don’t crowd the cooking area around the range with unnecessary personnel or equipment. Never
stand in front of the range cabinet or oven doors when you open them. Wash hands and put on an
apron. Keep separate the measuring, mixing and handling of unbaked batter or dough from
cooling, serving and packaging of baked products.

2.2.2 Labeling requirements

Foods that are prepared for direct sale must be labeled with the name of the food and full
ingredients list that emphasizes the allergenic ingredients that are present. Date of manufacturing
and expiry are compulsory to write on the label. This information must appear on a label
attached to the food. If these precautionary measures are not taken and write up is not followed,
then the FBO can get a fine in this response.

2.3 General stores

General store is a retail store in a small town or rural area community that carries a wide variety
of goods, including groceries. General store often sells staple food items such as milk and bread,
and various household goods such as hardware and electric supplies.

2.3.1 Standard operating procedures of general stores

All the food items carried in a general stored should be up to date. Their labeling should be
proper. Every product contains labeling in which their ingredient, date of manufacturing and
expiry, allergens should be mentioned. Banned food items should not be stored in the shop
otherwise they may be fined. If expiry or banned products are found in any premises the owner
can get a fine and shop may also be sealed for some time.

2.4 Meat shop

These industry establishments are primarily engaged in retailing fresh, frozen or cured meats and
poultry. Beyond meat is one of the leading players in the global plant based meat market.

2.4.1 Standard operating procedure of Meat

Fresh meat is the largest category in terms of value, while chilled raw packaged meat, whole cuts
category is forecast to register the fastest growth at a rate of 7.3% during 2014-2019.

Bacteria can strictly spread between your hands and meat. Always wash your hands with soap
and water for at least 20 seconds before and after handling meat, whether it’s raw and cooked.

Meat should be stored in the coldest part of the refrigerator. Put raw and prepared meat away
from each other because they both contain different kind of bacteria which can spoil and destroy
other product easily.
2.5 Hotels and restaurants

SOPs helps in maintaining the quality and consistency of service and standards in your hotel.
The hotel training and HR department should be maintained and documented wise.

2.5.1 Standard operating procedures for hotels and restaurants

Hotel SOPs ensure that your property maintains a competitive guest experience. In the hotel
industry, SOPs are more than just checklist. For standard operating procedures of hotels and
restaurants follow the following steps:

 Identify specific areas that could benefit from SOP.

 Identify tasks for each department
 Identify your audience
 Document your procedure

2.6 Rectification

Every FBO and food wanders should follow all these SOPs so that they can sell healthy and
fresh food to the audience. Those who don’t follow the rules and regulation appointed by the
law of Punjab Food Authority act must face the penalty.

CHAPTER 3

LEARNING
3.1 Individual learning
Basically the department of Punjab Food Authority is all about learning and discovering new
things everyday. After working with the team and management I literally come to know that food
safety is so much important in our healthy lives.
I have learned to test a sample which is being transferred to laboratory for test. It is very difficult
to handle FBOs during the operation but I learned to handle their temper and misconceptions. I
learned about different enforcement laws through which you can fine, FIR and seal the premises.
3.2 Skills I achieve from PFA
 Maintaining food hygiene
 Communication skills with FBO
 Public relation
 Licensing and product registration
 Various food adulteration tests
 Tracing food items
3.3 Tests I Learned
When FSO and AFSO visit any doubtful premises, they take sample from that place and transfer
it to the laboratory for further testing.
3.3.1 Loose Spice Color Test
 The simplest way to detect these is to add a teaspoon of chili powder to a glass of plain
water. If it is artificially colored, the water will change its color. It may turn reddish-
brown, due to the presence of brick powder. Pure red chili powder does not really
dissolve in water.
 Most common adulterant for red chili powder is brick powder because it has a similar
texture and color. To test for brick powder, rub some chili powder at the bottom of a
glass. If you feel some kind of grittiness, it could indicate the presence of brick powder or
even sand
 Red chili powder may be mixed with artificial colors to give it the bright hue. Sprinkle
some chili powder over a glass of water. It you notice a colored streak; your red chili
powder could be adulterated. In most cases, water soluble coal tar color is added to red
chili powder.
  Starch is often added to red chili powder to add bulk. To test for starch, add few drops of
tincture Iodine or Iodine solution to the powdered spice. If you notice a blue color
change, it shows the presence of starch. It is fairly easy to grind your red chilies at home
and much safer too.

3.3.2 Rancid Oil Test

 Pour a few millimeters of oil into a shallow bowl or cup.
 If the smell is slightly sweet, or gives off a fermented odor, then the oil is probably
rancid.
 Then dip the tip of Testometer carefully in the oil.
 The readings will be shown clearly on the digital Testometer.

3.3.3 Milk Water Test

 Water in milk might not be dangerous for your health however, expensive for your
pocket.
 To check the water in milk:
 Put a drop of milk on your paw or any other slanted surface.
 Let it flow down slowly.
 If the milk leaves a path behind, it is pure and it is also good for health.
 If the milk fall down quickly and don’t leave any path behind then it is not pure.
3.4 Ethics
Punjab Food Authority is a place where everything needs to be done in a proper and ethical way.
You have to follow the rules and regulations of administration. This institute formulates
standards, procedures, processes and guidelines in relation to any aspect of food.

CHAPTER 4

SUMMARY AND RECOMENDATIONS

4.1 Summary
This was all the overview of Punjab Food Authority which has been working as a functional
entity in Punjab province across all 36 districts since July 2012. Specialized wing “technical”
and “operation”, “resource and licensing” which are functional and working to enforce the food
hygiene and quality standards as described in the Punjab Food Authority Act 2011 is carried out
through qualified teams of Food Safety Officers (FSOs) and Assistant Food Safety Officers
(AFSO). Food safety teams ensure the safety of food.
4.2 Recommendations
Overall the department of Punjab Food Authority is doing their best and properly viewing the
hygienic conditions through which the food is being processed and served. I appreciate the Food
Safety Officers teams who are working day and night for the development of a healthy Pakistan.
They are doing their best and helping their public with all their heart.