00:00It is our festival season and it is a big responsibility for everyone to get safe and healthy food in
00:10this season.
00:10The food items are hygienically and quality-wise safe for everyone.
00:19We have to make sure that in the season we have to do special enforcement drives.
00:28We have to check the food business and manufacturing.
00:33We have to make sure that the food needs to be made for people,
00:39at least as per norms and hygienically safe and healthy.
00:44Have you seen this?
00:45Have you seen this?
00:47What do you think about it?
00:48Look, this is our intention.
00:54The shop owners have the norms of FSSCI.
00:59We have to be aware of it.
01:01We have to be aware of it.
01:03We have to be aware of it.
01:05We have to be aware of it.
01:06We have to be aware of it.
01:11We have to be aware of it.
01:12So, if anyone has to be aware of it.
01:13If anyone has to be aware of it,
01:16or to be aware of it,
01:19we have to be aware of it.
01:21The main part of it is that we need to be safe.
01:25We have to be aware of it.
01:42anything else in the plant is information.
01:45It is something they believe.
01:46I'm more likely to be aware of it.
02:00Do you have a penalty?
02:02Yes, we have done the object reduction.
02:04We also have sampling in the routine.
02:07I would like to ask you about it.
02:11We have lifted the pool sample.
02:14There are some salt and some salt,
02:16some salt and some salt,
02:17they don't have water.
02:21So, my request is that,
02:23in the 3rd season,
02:25you don't go to the colourful salt.
02:27The colourful salt
02:28is used for our health.
02:31It is cancerous.
02:32What is it?
02:33Unpermitted colours
02:35are used for our food business operators.
02:39It is cancerous.
02:41I would like to ask you all this message.
02:45In the 3rd season,
02:46you don't focus on salt and salt.
02:51You don't have a preference.
02:54You don't have a preference.
02:56You don't have a preference.
02:58I don't know.
03:01What's the difference between the people
03:03and the people and the people
03:05and the people who are having
03:10What's the difference between them?
03:12What do you have to say?
03:17What are the difference between the people
03:20in the 3rd season?
03:27They are free of cost to test their reports free of cost and their tour program is available on our
03:34health, safety and regulation website.
03:39So if anyone can check their food samples, they can check their roaster.
03:46Also, in the next season, we have a checkposts on the outside and have instant testing.
04:01So that if they are adulterated, they will not give them to the public.
04:06In the next season, you have a special drive.
04:10They will never give them to the public.
04:13Yes, this is a very correct question.
04:15In our routine, we have a program that runs in our routine.
04:20And in our routine, the sampling and the routine enforcement drives are running.
04:26In today's season, we have a lot of work.
04:30We have a lot of work.
04:31So we have to do more focus on the work.
04:36Otherwise, in our routine,
04:38we have to focus on every food product.
04:40That is what you have done.
04:42And what will you do in your routine?
04:46What will you do in your routine?
04:47Yes, we will continue to the routine.
04:51And now, we will issue the notice.
04:54We will have to give them a chance.
04:56They will give them a chance.
04:58Because the ultimate aim is to give them a chance.
05:01So we will have to give them a chance.
05:03We will have to give them a penalty.
05:04We will have to give them a penalty.
05:06We need to give them a penalty.
05:07But our ultimate aim is to give them a chance.
05:09So we will give them a chance.
05:13And if there is no compliance,
05:15We will have to give them a chance.
