FSSAI Takes Action for Making Bhujia from Noodles Picked Up from the Floor in Ajmer

AJMER। A case has emerged at the manufacturing unit of CG Foods India Private Limited located in the Rupanagar area of Ajmer, where broken noodles picked up from the floor were reused to make bhujia. The Food Safety and Standards Authority of India (FSSAI) team found several serious deficiencies during inspection and initiated action against the company.

The FSSAI team examined food safety, hygiene, and the production process. According to officials, broken noodles fallen on the floor were reprocessed to make bhujia products. The required heat treatment was not being followed in this process. Additionally, violations of essential rules related to production and sales were also found.

The investigation also revealed the production of veg bhujia snacks under the names ‘YY Mama’ and ‘YY Mama Punte’ without the necessary licenses. Records related to pest control were insufficient, and deficiencies were found in documents related to food hygiene.

FSSAI has directed the company to immediately stop the production of veg bhujia snacks. The team seized more than 32,107.2 kilograms of food products from the site, including 1,925 boxes of expired finished materials.

Food safety officials collected samples of open noodles, veg bhujia products, cooking oil used on the frying line, and ‘YY Ready to Eat Noodles.’ Further regulatory and legal action will be taken based on the laboratory test reports of these samples and the deficiencies found during inspection.

Officials said it is essential to maintain hygiene at every level in food manufacturing units, from raw materials to finished products. Reusing food items fallen on the floor increases the risk of contamination, so this process was taken seriously.

FSSAI will continue to take action against the concerned unit as per regulations, and inspection campaigns against units violating food safety standards will also continue. Following this action in Ajmer, questions have been raised about raw materials, production processes, and hygiene arrangements in food manufacturing units.