cookery rules in nutrition and dietic for b.sc nursing 2nd sem.pptx

cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutrients or safe

1. COOKERY RULES &PRESERVATION OF NUTRIENTS BY: CH.KALAVATHI FACULTY GCON MNCL

2. INTRODUCTION Cooking is an art. It is linked with the dietary and the cultural pattern of people. Almost all foods consumed need some form of cooking and processing before they are fit for serving and consumption. Fruits and some vegetables used in salad or chutneys are consumed uncooked .

3. Food preparation way is an important step in meeting the nutritional needs of the family. Food has to be pleasing in appearance and taste in Lone order to be consumed. Foods like fruits, vegetables and nuts can be eaten raw but most foods are cooked to bring about desirable changes. The process of subjecting food to the action of heat is termed as cooking.

4. Definition:- Its an art, technology and craft of preparing food with use of heat In simpler terms its preparing food with heat or fire . It's a method of transferring heat energy from heat source to food material Cooking is the application of heat to food for the purpose of making it more digestible, safer to eat, more palatable and to change its appearance.

5. To cook food, heat must be introduced . In the cooking process the heat breaks down the cellulose in the plant, softens some of the connective tissues in the meat, changes and blends flavours within the food and destroys bacteria, makes food more acceptable to human beings and their digestive system.

6. OBJECTIVES OF COOKING Cooking sterilizes food : Above 40°C the growth of bacteria decreases rapidly. Hence food is made safe for consumption . Cooking softens the connective tissues of meat and the coarse fiber of cereals, pulses and vegetables so that the digestive period is shortened and the gastrointestinal tract is less subjected to irritation. Palatability and food quality is improved by cooking: Appearance, flavor, texture and taste of food are enhanced while cooking.

7. Introduces variety : Different dishes can be prepared with the same ingredients. For example, rice can be made into biriyani and kheer. Increases food consumption : Cooking brings about improvement in texture and flavor thereby increasing consumption of food. Increases availability of nutrients : Example, in raw egg avidin binds biotin making it unavailable to the body. By cooking, avidin gets denatured and biotin is made available

8. Benefits of Cooking Cooking increases palatability of the food It makes mastication easier and renders the food easy to digest It sterilizes food by killing microorganism Adds new flavor and stimulates digestive juices Good cooking increases the acceptability of food It improves the appearance of food

9. ADVANTAGES OF COOKING Cooking makes the food easy to chew . Cooking softens the connective tissues in the meat and makes animal foods more digestible . Cooking makes the complex foods split into simpler substances. Cooking helps to kill harmful bacteria. It makes the food safe to eat . Cooking preserves the food . Cooking increases palatability. It improves taste and enhances the flavour .

10. A wide variety of dishes can be made by different methods of cooking viz. boiling , frying, roasting, microwaving, baking, smoking, etc. Cooking makes the dish more colorful. It develops new flavors in food. Cooking makes the food to appreciable texture. Cooking makes food more appetizing Cooking provides balanced meal. Cooking adds more nutritive value to food.

11. DISADVANTAGES: Time-Consuming : Preparing and cooking meals can take a significant amount of time, especially for complex recipes . Requires Skill and Knowledge: Cooking often requires a certain level of skill and knowledge, which can be a barrier for beginners . Clean-Up : Cooking generates dirty dishes, utensils, and appliances, which need to be cleaned up afterward, adding to the time and effort involved .

12. Cost of Ingredients and Equipment : High-quality ingredients and kitchen equipment can be expensive, making cooking at home potentially costly . Risk of Accidents : Cooking involves sharp knives, hot surfaces, and boiling liquids, which can lead to cuts, burns, and other injuries . Inconsistent Results : Especially for beginners, it can be challenging to achieve consistent results, leading to potential frustration .

13. Caloric Control : When cooking at home, it can be easy to add extra ingredients like oils, butter, and sugar, which can lead to higher calorie intake. Space Requirements : A well-equipped kitchen requires space for appliances, utensils, and food storage, which might not be available in smaller living spaces .

14. Limited Immediate Convenience : Unlike ready-to-eat or fast food options, cooking requires preparation and cooking time, which can be inconvenient for those needing a quick meal. Ingredient Freshness : Fresh ingredients need to be used within a certain timeframe, which can lead to food waste if not managed properly.

15. Principles of cooking: - 1)conduction 2)convection 3)Radiation Conduction :- Transfer of heat occurs through direct physical contact Metals are good conductors of heat Ex :- heating pan

16. Convection and radiation :- Boiling water is best example of convection As heat water at the bottom moves up due to less density and cold water moves down due to high density when heat is radiated it travels in straight lines and object in its path becomes heated Grilling is the best ex:

17. Heat is a type of energy. When something gets hot it's molecules absorb that energy. This causes the food's molecules to vibrate rapidly and collide which transfers heat energy. This heat energy is transferred by conduction, convection or radiation.

18. MOIST HEAT METHODS Boiling : Cooking in water at its boiling point 100°C is known as boiling. Most of the vegetables are cooked by This method helps the food become tender and easily digestible. Rice, dal, roots and tubers, and vegetables like beans are cooked by this method . Advantages Simple method and uniform cooking are achieved. More easily digestible as starch is gelatinized and proteins are denatured by boiling.

19. Disadvantages Boiling in excess water and draining the water results in loss of water-soluble vitamins. Vegetables when boiled lose their colour and thus look less appealing to eat . Simmering : This method includes cooking below the boiling point, i.e , 85°C. Meat and fish are best cooked by simmering because cooking at high temperature hardens the fibers of meat . It helps in preserving the essenens vitamins and minerals.

20. Advantages Food is soft, light and fluffy and hence easy to digest Healthy method of cooking as no oil is used No loss of nutrients Steamed food is ideal for children, the elderly and for therapeutic diets Disadvantages All foods cannot be cooked by this method Special utensils are required

21. Steaming : Cooking in this method involves direct heat steaming. Temperature is high and pressure is maintained . Advantages Gives a distinct taste and flavour to the food . Vitamins are retained as it is cooked in less amount of water. Disadvantages Slow method of cooking Needs constant attention Increased consumption of fuel

22. Pressure cooker Pressure cooking is a method where steam under pressure is used to cook the food thoroughly in a shorter period. In this method, the temperature of boiling water is raised above 100°C. In India, this method is used extensively. Rice, dal, roots and tubers are usually cooked by this method. This method is effective as it preserves nutrients, fuel and time.

23. Advantages Fuel and time are saved as it is a faster method of cooking many foods at the same time. For example, rice, dal and vegetables are usually cooked in multiple vessels placed inside the pressure cooker. No loss of nutrients Disadvantages Special equipment is required Safety methods, use and care of the pressure cooker should be known

24. Stewing: This method included boiling in smaller amount of liquid for a prolonged, low degree of heat about 80°C. Here a pan is used which has well fitted lid to prevent evaporation . Advantages Gives a distinct taste and flavour to the food . Vitamins are retained as it is cooked in less amount of water . Disadvantages Slow method of cooking Needs constant attention Increased consumption of fuel

25. Poaching Cooking in low heat and a minimum amount of liquid is called poaching. This is a healthy method of cooking where the temperature is maintained below 100°C. Egg, fish and poultry are cooked by this method . Advantages No oil is added and hence healthy Easily digestible and hence this is a good method to use for preparing therapeutic diets Disadvantages Food can easily be burnt if constant attention is not given Less appealing in taste as the food is bland

26. Blanching Blanching is a method used for peeling skin of vegetables and fruits. Vegetables like tomatoes are placed in boiling water for 2-3 min till the skin cracks. It is then removed from the water and the skin is easily peeled. It is then used for preparing tomato puree for side dishes or soups . Advantages Peeling the skin helps to increase digestibility when preparing therapeutic diets Texture of the vegetable is maintained Disadvantage Nutrient loss if the water is discarded .

27. DRY HEAT METHODS Roasting: The food is roasted in an open pan without adding any oil. Groundnuts and spices are generally roasted for bringing out the flavour in them and to grind it into a powder. Chicken and tender mutton may cooked by this method Advantages Increases the flavour , and spices, when roasted and powdered, add a distinct aroma to the food Quick and healthy method of cooking Disadvantages Food can be easily scorched if not roasted evenly Needs constant attention

28. Grilling Grilling is a healthy method of cooking and a good alternative method without adding much oil or butter. In this method, the food to be cooked is placed on or between red hot surfaces. Meat, chicken, vegetables and corn are cooked by this method . Advantages Healthy method of cooking as very little oil is used Enhances flavour and improves texture and taste Disadvantage Requires constant attention.

29. Toasting In toasting, the food is kept between two heated elements to roast evenly on both sides, e.g. bread. It can also be done on an open nonstick pan where it is toasted first on one side and then on the other . Advantages Enhances flavour and taste Quick method of cooking Disadvantages Needs constant attention Food can easily be burnt

30. Baking Food is cooked in an oven by applying dry heat. The temperature can be varied from 120°C to 450°C. The foods usually cooked by this method are cakes, biscuits, meat and bread . Advantages Food is light and fluffy Unique flavour , texture and aroma Not very greasy Disadvantages Special equipment is required Special skills are necessary to use this method of cooking

31. Sautéing This is a method widely used in India as many Indian dishes are prepared by this method. Foods like vegetables are usually tossed in a few teaspoons of oil and kept covered in low heat to be cooked till tender. The base required for many Indian side dishes are usually sautéed first, e.g. ginger-garlic paste, onion, tomatoes and so forth . Advantages Simple method of cooking Oil used is less Disadvantage Requires constant attention.

32. Frying : Frying is a means of heat transfer that works by both conduction (direct contact) and convection (the natural movement of molecules in a fluid). Such as boiling, and baking, frying is a method of cooking, but unlike water-based cooking (boiling, braising, or steaming), frying uses dry heat. Oil wicks moisture away from food surfaces . There are two methods of frying-shallow and deep fat frying

33. Shallow fat frying : In this method, food to be cooked is fried in larger amounts of oil compared to sautéing but less than deep fat frying. Cutlets and maidaparathas are cooked by this method . Deep fat frying : Food to be cooked is immersed in hot oil. Samosas, pakodas , bondas , pappads and chips are fried by this method Advantages Quick methods of cooking Enhances taste, appearance and texture Disadvantages Too much oil is absorbed making it unhealthy Repeated use of the same oil poses a health hazard

34. Combination methods Braising This is a combined method of roasting and stewing in a pan covered with a tight- fitting lid. Dishes like pulao are cooked by combination methods where spices are added to the rice and allowed to boil and simmer in low heat. Upma is also a dish where both roasting and boiling are done.

35. Advantages Short cooking time and hence a lot of time is saved. Very useful for people who desire a time-effective cooking method Leftovers can be reheated and so wastage is minimized Disadvantages Special utensils are required Food does not get cooked evenly

36. Microwave cooking Microwaves are electromagnetic waves with a wavelength in the range 0.001-0.3 m. In this method, food is cooked in a microwave oven that uses electromagnetic waves to cook or heat food quickly. Foods should be kept in containers usually made of special plastic, glass or ceramic. Only these materials are microwave safe as they do not absorb the electromagnetic waves.

37. PRESERVATION OF NUTRIENTS Though cooking is done daily in every household, many are not aware that certain vitamins and other nutrients can be lost due to improper cooking methods. There are simple methods that can be followed to preserve these nutrients .

38. Steps to be followed while washing and cleaning Clean and wash vegetables before cutting to preserve nutrients . Do not discard the water in which the vegetables are soaked. This process of discarding the water is called leaching and causes loss of potassium . Wash rice only once before cooking. Washing it several times results in the loss of water-soluble vitamins-thiamin and niacin.

39. Steps to be followed while cutting Cutting fruits and vegetables into cubes or larger pieces will prevent vitamin loss . While preparing vegetable salads and fruit bowls, they should be cut just before serving . Potatoes and beetroot should be peeled after boiling to prevent nutrient loss . Steps to be followed while cooking Cook vegetables and rice with just enough water so that it can be absorbed . Avoid overcooking and close the lid while simmering vegetables.

40. Common practices in households that should be avoided Do not drain the water after cooking the rice as this results in loss of starch and water-soluble vitamins. Cooking by the absorption method or pressure cooking of rice will help save time, fuel and nutrients . Repeated use of oil for deep frying is hazardous to health .

41. Using cooking soda (sodium bicarbonate) to enhance the color or to hasten cooking time which will cause loss of B-complex vitamins and vitamin C . Do not cook in an uncovered pan. Always cover the pan while boiling or simmering and use the shortest cooking time . Soaking channa and rajma overnight is required for cooking these legumes. But discarding the water causes loss of vitamins and minerals. Cook with soaked water, preferably by the pressure cooking method.

42. Safe food handling Food that we serve or eat should be nutritious, pure and safe. When we eat in a restaurant, we expect the surroundings to be clean, the persons who cook or serve the food (food handlers) to be hygienic and the food to be safe and free from any contaminants or harmful disease-causing agents.

43. Food handler's guidelines Food handlers are people who come in contact with food either during cutting, cooking or serving food. Hygiene is the first criterion in terms of handling food. Some steps to be followed by food handlers are as follows : The food handlers must undergo a complete health check at the time of employment . They undergo tests like chest X-ray and urine and stool routine.

44. They are also physically examined by doctors to ensure they do not suffer from any communicable diseases. Health checks are required by law and it is a government rule that food handlers should undergo periodical health checks . Persons suffering from skin diseases (it could be an allergy caused by washing dishes for a long time or any rashes or oozing wounds), diarrhoea or dysentery should not be permitted to handle food or utensils till they are completely cured.

45. They should be retested after treatment before resuming duty . Food handlers should be educated in simple terms about personal hygiene and hand-washing technique . To prevent loss of nutrients during preparation Don't wash rice before cooking it. The smaller the pieces food is cut into, the greater the chances of losing nutrients. On the other hand, small pieces mean faster cooking

46. If possible, delay cutting up fruits and vegetables. Do not cook green vegetables with baking soda since it destroys thiamin and vitamin c . Cooking in iron pots can destroy some vitamin c, but it can also add nutritious iron to the food, especially if the food is acidic. Cooking utensils made of glass, stainless steel, aluminum or enamel or lined with a nonstick coating have no effect on nutrient content. The longer meat is roasted, the more thiamin B1 is lost.

47. Hands Hand hygiene is very important as hands come in contact with food, and it may introduce germs into the food if the hands are not kept clean . The routine for hand hygiene which should be done periodically is as follows : Nails to be cut and trimmed . Hands to be washed with soap and water after visiting the toilets . Hand-washing technique and the importance of it should be taught to all food handlers . .

48. Hair Hair can fall on the food being prepared and hence they should be kept covered at all times during preparing and serving food Apron The apron should be worn as clothes may become stained and also prevent a source of infection. The clean apron should be worn at all times, preferably in white in the food cooking and service area .

49. Good habits The following good habits should be adhered to while on duty: No coughing or sneezing Smoking and chewing paan and tobacco should be strictly prohibited Bathing and shaving daily and good personal habits should be encouraged. Always use gloves when handling and serving food.

50. Storage of food:- Buy vegetables whole. Leaving leaves on and stalks in allows vitamin C to migrate to the edible parts of the plant. Cook foods in the minimum amount of water, or steam them. Use this mineral-rich water.(Stock) Avoid high cooking temperatures and long heat exposure. Do not allow food to stand for long periods at room temperature.

51. Do not store food in warm places. Do not soak vegetables for long periods. Do not peel fruit or vegetables Food storage Foods undergo varying degrees of deterioration during storage. There may be a change in colour texture or flavour , and moisture or microbial contamination may adversely affect foods.

52. Food is divided into the following three categories based on their storage capacity or shelf life : Perishables : Foods which have a short shelf life of only a few hours to few days, e.g. vegetables, fruits, milk, meat and butter . Semi perishables : Foods which can be stored for a week to a few months, e.g. roots and tubers like potatoes, onions, pulses and oils . Nonperishables : Foods which can be stored for a year or longer, e.g. rice, dal, tamarind, sugar and salt.

53. Home storage of different types of food Perishables : Foods like vegetables and fruits should be bought fresh and stored in plastic bags or in porous bags where air can circulate and be kept in refrigerators. Apples, oranges, tomatoes and ladyfingers are stored in this way . Semi perishables : Potatoes, onions, pulses and oils are stored at room temperature in baskets or closed bins . Nonperishables : Rice, sugar and salt are all stored in airtight containers free from moisture.

54. General guidelines for food storage at home Milk should be stored at lower temperatures and should be ideally consumed in less than 24h. Milk which is packed in tetra pack containers has a longer shelf life but should be stored in refrigerators once opened . Skimmed milk powder should be stored in airtight containers . Cheese , paneer and butter should be stored in the refrigerator. Ice cream and frozen food should always be stored in the freezer.

55. Bread should never be stored in the refrigerator as it becomes stale (dry). It should always be stored in air tight boxes, preferably in bread boxes . Meat , fish and poultry are highly perishable. Animal foods, if not stored properly, can easily become contaminated because of rapid deterioration and multiplication of microbes . All animal foods should be frozen if not consumed within a few hours. They should be stored in the freezer after wrapping them in the moisture-proof paper. They should be thawed just before cooking.

56. Eggs can be kept at room temperature but it is better to store them in a refrigerator for longer use . Nonperishables like rice, wheat, sugar and pulses are bought in large quantities and stored. They should be stored in clean and dry containers free from moisture and insect infestation like worms and bugs.

57. Food preservation Foods used for human consumption, whether of plant or animal origin, are rapidly decomposed by microorganisms unless special methods are used for their preservation . Foods are preserved at home or in commercial settings to prolong their shelf life and to use particular foods like fruits and vegetables when not in season .

58. Principles of food preservation Keeping out microorganisms or removing the microorganisms already present By creating an environment which hinders the growth and activity of microorganisms by freezing and drying By killing the microorganisms by radiation or by heat By preventing or slowing the decomposition of food through destruction or inactivation of food enzymes, e.g. blanching or adding an antioxidant

59. Types of food preservation Asepsis Freezing and refrigeration Dehydration Salting and pickling Addition of vinegar Addition of sugars Use of chemicals Heat Acid Smoke Radiation

60. Asepsis It is usually done during packaging of foods to delay or prevent microbial decom position. For example, in the dairy industry, milk and milk special food-grade plastic covers or wrap to avoid contamination of The quality of milk is judged by its microbial content . In the canning industry, the spoilage microorganisms are contained or destroyed through a heat process and the sealed can prevent recontamination.

61. Freezing and refrigeration These are one of the oldest methods of food preservation. Freezing generally refers to storage at a temperature ranging from -2°C to 16°C. Commercial and household refrigeration temperatures are usually between 4.5°C and 7°C . This method of freezing and refrigeration is a better method of food preservation as it has less adverse effects on taste, texture and nutritive value of food as compared to heat treatment, de. hydration and irradiation. Meat, fish, fruits and vegetables are commonly preserved by this method.

62. Dehydration In this method, water is removed from food for preservation. The term food preservation refers to artificial drying under controlled conditions that cause minimum or no other changes in food properties, e.g. dried milk, potato flakes and instant coffee . Salting and pickling This method has been practised since ancient times. Salt is a good natural preservative , and it is used with other spices in pickling, e.g. mango, lemon, ginger, fish and vegetables .

63. Vinegar It is a common preservative as it contains acetic acid . It is used to preserve onions and lemons . Sugars Fruits are preserved by placing them in sugar syrup. When bacteria, yeasts or moulds are placed in heavy sugar syrup, water in the cells moves out through the membrane into the concentrated syrup through osmosis .

64. Use of chemicals Only a few chemicals are permitted in prescribed minimum levels for preserving food, e.g. sodium benzoate, sorbic acid, sodium and calcium propionate and sulphur dioxide. For example, sorbic acid is added to cheese or cottage cheese .

65. Heat Bacteria, yeast and moulds grow best in the temperature range of about 16-38°C. Most bacteria are killed in the range of 82-93°C, but bacterial spores are not destroyed in this temperature. When foods are high in acid content, such as tomato juice or orange juice, the heat is only used for a shorter period as the killing power of heat is increased in an acid medium. A fundamental point that should be noted is that heat does not always kill all microorganisms; the amount of heat, that is generally used, is only to kill disease-producing organisms in the food, e.g. pasteurized milk.

66. Pasteurization The pasteurization of milk is done to kill disease-producing microorganisms and to reduce the total bacterial count for increasing the shelf life. Pasteurization destroys lipase and other natural milk enzymes. Acid Acid-producing bacterial cultures or acids are added directly to foods, e.g. citric acid and phosphoric acid added to soft drinks. Foods such as tomatoes, citrus juices and apples contain natural acidity and hence have varying degrees of preservation power .

67. Smoke Smoke contains preservative chemicals such as formaldehyde and other materials from burning wood. Smoke generates heat which kills microorganisms. The heat tends to dry out the food which further helps in preservation . Radiation Microorganisms are inactivated by different kinds of radiation. Foods are usually irradiated with ionizing radiation. Spices, vegetables and fruits and poultry are all preserved by radiation. Irradiation causes changes in flavour , colour , texture or nutritional value .

68. Classification of Food Additives Food additives are classified into 2 types . Direct additive Indirect additives . Direct additives : These are deliberately added to the product like artificial sweetner which is added to low calorie soft drinks . Indirect additives : Food additives added in very small quantities as a result of a processing or packaging are indirect additives . Depending upon its source food additives are classified into 2 types : Natural : Eg : Corn flour Artificial : Eg : Mono diglyceride .

69. What are food standards ? Food standards are something that are set up by experts or an authority for measuring quantity, weight, extent, value and quality of a substance International food standards Codex Alimentarius commission is the principle organisation of the world wide food standards programm set by FAO and WHO . Food and Agriculture Organisation . World health Organisation

70. Purpose of Codex Alimentarius * To present internationally accepted food standards in a uniform manner * To protect consumers health * To educate consumers * To assist harmonisation * To make international trade easy.

71. Compulsory regulation 1 . Prevention of food adulteration act, 1954 2 . Essential commodities act, 1954 3 . Fruit product act, 1955 4 . Milk & milk product act, 1992

72. PREVENTION FOOD ADULTERATION ACT, 1954 This act is regulated to prevent the supply of adulterated food products . This act tries to ensure that No person shall manufacture, sell, store & distribute and adulterated or misbranded food product . The central committee & Directorate general of food services are responsible for enforcement of the act .

73. Essential commodities act, 1954- Objective To regulate manufacture or production, marketing & distribution of the essential commodities including food products . Fruit product act, 1955 Every manufacture must obtain license for vegetable oil products . Fruits & vegetables should conform to standards prescribed under the act.

74. Milk & milk product act, 1992 This act lay down the standards for sanitation & hygienic standards for dairy plants, for the production, distribution & sale of milk & milk product . Voluntary regulation- AGMARK ISI (Indian standards institution ) FSSAI ( Food safety & standards authority of India)

75. AGMARK . Agriculture produce grading and marketing act 1937.The Director of Marketing and Inspection grades commodities as 1234 meaning special, good, fair and ordinary . The " Agmark " label is an assurance of quality . The act defines the standards for assessment of quality of cereals, spices, oilseeds, oil, butter, Ghee, pulses & eggs .

76. The AGMARK standards are quality standards depending on the degree of excellence of the produce. The various Grades are as follows: ➤ Grade 1- Special ➤ Grade 2 – Good ➤ Grade 3 – Fair ➤ Grade 4- Average

77. The government enforces compulsory grading of certain agricultural products particularly for export purposes. AGMARK label on a container helps the consumer to be sure of what he purchases . There is a consumer protection cover when one buys AGMARK products, it means a defective product will be replaced free of cost or money refunded . It covers the grading of the various Raw & finished Agricultural produce . The certification is voluntary & it helps the manufacture to market his product better.

78. Consumer Protection Act: The consumer protection Act, 1986 and the central consumer protection rules 1987, were enacted by the Government of India to provide better protection of the consumers. This Act and Rules cover the hazards to life and property, right to be informed about the quality, potency, purity, standard and price of goods

79. It protects consumer against unfair trade practices. Consumer forums at district level, state and national level, "consumer dispute redressal commissions" are set up to hear the complaints of the consumers. Consumer councils at various levels have also been established to advise the consumers in regard to their rights

80. ISI { Bureau of Indian Standards(BIS ). It is prescribed by Bureau of Indian standards (BIS) & covers various processed foods & their Raw materials . The certification is voluntary & the standards cover raw materials permitted, hygienic conditions of manufacturing & product safety with respect to microbial contamination . Mandatory BIS Certification is enforced for food colours , food additives, preservatives, milk products & infants food.

81. The Bureau of Indian Standards a government body, also prescribes quality standards for agricultural products and processed foods such as milled wheat, maize, barley, pulse products, corn flakes, biscuits, bread etc FSSAI It has be established under "the Food safety & standard Act"2006 . This replace the various acts such as ➤ PFA act 1954 ➤ Fruit product act ➤ Meat food product order ➤ Vegetable oil product order Milk & milk product order ➤ Edible oil product order

82. Aim of FSSAI Regulation , manufacture, storage, distribution, sale & import of various food products by laying down science based standards to ensure availability of safe & wholesome food for human consumption . Headquarters - Delhi.