Making Stale Food Reporting Practical

Last weekend we bought Nestle Nourish Dahi. Yesterday (March 1), I opened the pack and as I tasted the first bite, it was extremely sour. Looked at expiry date and it was )March 3).

With children on dinner table, busy schedule and a can of dahi costing 40 rupees, one tends to just throw and forget. Many others may have had the same experience.

My submission to the circle is if local circle and fssai can come up with an easy way to scan and share in the circle (in this case), that's pretty much I as a consumer can afford to do. I will not go on a website, call a phone number because there isn't time nor incentive.

Please derive a solution with exchanges. I am writing because this is one unique platform i have seen that is good at that. implementation may be a different challenge all together. more  

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Following is my openion 1. Almost all milk and milk product or u can say all semi-solid , liquid ( Containing moisture) product require specific storage conditions. Reson : As these products are contains the natural microbial flora unless and until claimed microbe free. Hence fluctuations in temperature leads to growth of specific group of organism and change texture, test ,smell of product may beneficial or harmful. To sell in packed condition min guideline laid down by regulatory bodies related to content/ingredients percentage should comply. If not we can complaint 2. The manufacturer supplier should verified the storage capacity of distributer related to temperature conditions with records. Then dicleard authorized distributor. 3. FSSAI or other regulatory bodies shall check the minimum requirements of fulfilment of temperature requirements at shopkeepers with records for such areas or instruments usef for storage and then issue the liscence. Also shall be visited at defined frequency. 4. Cold chain transportation should mandatory to all these kind of products. 5. Regulatory bodies shall strictly act if these practices are deviated. 6. Also one another point like to highlight is all hotels shall be given minimum basic structure to store of their kitchen for preparation along with daily cleaning and disinfectant records for food preparation areas. This actions by regulatory strictly will enhance food safety to end users. more  
Somewhere in this group I had suggested that there should be exclusive stores for cold chain products with mandatory condition to maintain the temperature maintained throughout the day and these records should be accessible easily to both the consumer and authorities concerned more  
Such problems generally occur when the cold chain breaks down. Any regulatory control over it? No doubt many consumers face similar problems but tend to ignore it considering small value of purchase. more  
Parimal Shah ji, do read properly. She bought yogurt which was not expired. more  
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