Food safety assignment.pptx

Domestic regulations

1. DOMESTIC REGULATIONS AKANKSHA M.Sc. Food technology 22412FST001

2. Food Standards Food standard are something that are set up by expert or an authority for measuring quantity, weight, extent, value and quality of substance. Food laws implemented for 2 reasons : – (1) Regulation of specification of food (2) Regulation of hygienic conditions of processing/manufacturing.

3. Objective of food laws and regulation The main objective of formulating Food Laws in India was to ensure proper hygiene and gain proper market access. To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers. FSSAI was formulated for the purpose of laying down science-based standards for articles of food and to regulate their manufacture, storage, distribution, sale, and import. It is also framed to ensure the availability of safe and wholesome food for human consumption.

4. NATIONAL ORGANIZATION GOVERNING FOOD INDUSTRY IN INDIA

5. AGMARK (AGRICULTURE MARKING) The word AGMARK is derived from Agricultural marketing. The AGMARK standard was set up by Directorate of Marketing & Inspection (DMI) under the Ministry of Agriculture and Farmers Welfare, of the Government of India for agricultural products in 1937. AGMARK Head quarter is now at Faridabad and branched head quarter is at Nagpur. It covers quality guidelines for more than 200 different commodities ranging from pulses to cereals, from essential oils to semi-processed food like vermicelli. Agricultural commodities are categorized into various grades such as Special, good, fair, ordinary etc depending upon the degree of quality in each case.

6. OBJECTIVE OF AGMARK The Objectives of AGMARK is - To assure the consumers a product of pre- tested quality & purity. To enable the producer of good quality products to have better returns. To have a sale of the product in the market with a uniform composition and well defined quality. To eliminate the malpractice of adulteration in the movement of the product from producer to consumer.

7. AGMARK LABELLING Before affixing AGMARK label, there are 4 stages:- Preliminary testing From the product, inspecting officer take the samples. Technically qualified and experienced officers test the samples and assign AGMARK quality grades. Afterwards commodity is packed using AGMARK label or AGMARK replica on pouches/ containers. Even after sending the distributing markets, AGMARK products are subjected to continuous inspection.

8. BIS (Bureau of Indian Standards) BIS came into existence from 1 st April, 1987 under the BIS Act 1986. It is a national standards body of India – responsible for formulating National Standards for various types of articles (both edible & non-edible e.g. Live stock feed, cattle housing, Equipment, dairy products, food additives, food hygiene), testing apparatus and methods etc. The old name of this organization was ISI (Indian Standards Institution), which was established in 1947.

9. ORGANIZATIONAL NETWORK It has five Regional Offices (ROs) located at Chandigarh (Northern), Mumbai (Western), Chennai (Southern ), Kolkata (Eastern) and Delhi (Central) and main headquarter is located at New Delhi. Under regional offices there are various Branch Offices (BOs). These branch offices are responsible for maintaining the link between the State Governments, technical institutions, companies and consumer organizations etc and they are located at different 28 locations namely Ahmadabad, Bhubaneswar, Bengaluru, Chandigarh, Chennai, Delhi, Dehradun, Durgapur, Faridabad, Guwahati, Ghaziabad, Hyderabad, Jammu, Jamshedpur, Jaipur, Kolkata, Kochi, Lucknow, Mumbai, Nagpur, Pune, Patna, Rajkot, Raipur and Vishakhapatnam.

10. Continued BIS is involved in :- Standards Formulation Product Certification Scheme Hall Marking Scheme, 2000 Laboratory Services (8) Laboratory Recognition Scheme Sale of Indian Standards Consumer Affairs Activities Promotional Activities Training Services, NITS Information Services

11. FSSA,2006 This act was introduced in 2006 but came into force in 2011. It protects consumer health and ensured the production of good quality of food. It also regulates the matters related to the import of food, functions allotted to the authorities, penalties and surveillance etc.

12. FOOD LAWS IMPLEMENTING MINISTRY AREA OF FOOD PFA .1954 MINISTRY OF HEALTH AND FAMILY WELFARE, DIRECTORATE GENERAL OF HEALTH SERVICES ALL FOOD COMMODITY FPO,1955 MINISTRY OF FOOD PROCESSING, GOVT. OF INDIA FOOD AND NUTRITION BOARD ALL FRUITS AND FRUIT BEVERAGES MFPO, 1973 MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT, DIRECTORATE OF MARKETING AND INSPECTION ALL MEAT AND MEAT PRODUCTS. VEGETABLE OIL PRODUCTS (CONTROL) ORDER ,1947 MINISTRY OF INDUSTRY, GOVT. OF INDIA. DIRECTORATE OF VANASPATI VANASPATI AND EDIBLE OILS USED FOR HYDROGENATION EDIBLE OILS PACKAGING (REGULATION) ORDER 1998 MINISTRY OF CIVIL SUPPLIES AND CONSUMER AFFAIRS ALL EDIBLE OIL PRODUCTS SOLVENT EXTRACTED OIL, DE-OILED MEAL AND EDIBLE FLOUR ORDER, 1967 MINISTRY OF CIVIL SUPPLIES AND CONSUMER AFFAIRS ALL EDIBLE OILS/FLOURS AND SIMILAR PRODUCTS MILK AND MILK PRODUCTS ORDER, 1992 MINISTRY OF AGRICULTURE, GOVT. OF INDIA, MILK AND MILK PRODUCTS ADVISORY BOARD ALL MILK PRODUCTS AND FLUID MILK

13. PREVENTION OF FOOD ADULTERATION Fresh, pure and nutritious food is most important for the health as it prevents malnutrition But most of food gets adulterated to make more profit and to increase its quantity while reducing its quality by the addition of inferior substances replacing the valuable ones. OBJECTIVE - To make provision for the prevention of adulteration of food. To preventing import, manufacture, sale or distribution of adulterated and misbranded food To prevent all types of food adulterations

14. ADMINISTRATIVE BODIES 1. CENTRAL COMMITTEE FOR FOOD S TANDARDS (CCFS) 2. CENTRAL FOOD LABORATORY 3. PUBLIC ANALYST 4. FOOD INSPECTOR

15. FRUIT PRODUCT ORDER (FPO),1955 Promulgated under section 3 of Essential Commodities Act,1955. Enforced by Directorate of Fruit and vegetable processing, FSSAI. To manufacture fruit & vegetable products FPO license is required. Covers all fruit & vegetable products and also some non fruit products like syrup, vinegar, SAW. License is granted after fulfillment of sanitary & hygienic requirement

16. SANITARY AND HYGIENIC REQUIREMENT SURROUNDING CONSTRUCTION PREMISES STORAGE MACHINERY AND EQUIPMENT POTABLE WATER PERSONNEL HYGIENE CLEANING OF PROCESSING HALL

17. MACHINERY & EQUIPMENTS Washing of raw materials, bottles etc. Preparation of foods & vegetables Extraction of Juice/ Pulp Heat Processing Filling & Sealing , Blanching, Exhausting, Processing etc.

18. MEAT FOOD PRODUCT ORDER,1973 Meat Food Products Order 1973 was promoted under the Essential Commodities Act, 1955. Any food item which is made from flesh or any other edible part of the carcass through the process of  curing ,  smoking , cooking,  drying  or any other processing technique is referred as meat food product. The Order does not apply on raw (chilled or frozen) meat M eat is a highly perishable commodity and sanitary conditions and Hygienic measures are necessary to safeguard the quality of  processed meat   food products.

19. OBJECTIVE OF MFPO The Order aims at - maintenance of sanitary conditions in the slaughterhouses, ensuring proper antemortem examination, postmortem inspection of carcasses, in-process inspection and final product checking. All meat-processing units, which produce meat food products for, sale within the country come under its preview EXEMPTING HOTELS AND restaurents .

20. VEGETABLE OIL PRODUCTS ORDER (CONTROL), 1947 With growing population the consumption rate of vegetable oil is increased rapidly. In 2017 it was reached at 23 million tons and expected to exceed 34 million tons by 2030. Most of oil varieties including soy oil, palm oil and sunflower oil are imported from Malaysia, Indonesia and South America. To fulfill the consumers demand and to enhance oil production rate government replaced the Vegetable Oil Products (Control) Order, 1947 and Vegetable Oil Products (Standards of Quality) Order, 1975 by Vegetable Oil Products (Regulation) Order, 1998. It properly regulates the processing of oil products through Directorate of Vanaspati, Vegetable oils and Fats, Department of Food and Public Distribution.

21. THE SOLVENT EXTRACTED OIL, DE OILED MEAL, AND EDIBLE FLOUR (CONTROL) ORDER, 1967 To satisfy the demand of growing population large amount of oil cakes (castor, peanut, sunflower, cottonseed, linseed) are processed. Extraction of oil from oil-bearing substances includes the use of solvents like hexane to achieve highest oil yield. So, Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967 set quality standards to provide consumer protection by inhibit the use of oil without get refined. It also defines standards for the use of solvent (hexane) during the oil extraction process and regulates the manufacturing and transportation of solvent extracted oils etc.

22. MILK AND MILK PRODUCT ORDER To maintain & increase the supply of liquid milk of desired quality in the country and to regulate production , supply and distribution of milk & milk products MMPO-92 was promulgated on 09.06.1992 under Section 3 of EC Act,1955. Earlier the MMPO was implemented by Dept. of Animal Husbandry, Dairying & Fisheries, Ministry of Agriculture, Government of India, presently it is implemented by FSSAI, Ministry of Health & Family Welfare, GOI.

23. FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA (FSSAI) • It has been established under food safety and standards act 2006, which consolidates various acts and orders that have hitherto and handled food related issues in various ministries departments. FSSAI has been created for laying down science based standards for their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

24. REGISTRATION AND LICENSING First step to get FSSAI License and FSSL number is registration and it will take 32- 52 working days. Main types of FSSAI License – Basic, State and Central License. The license validity is 1-5 years and its renewal is possible. The basic registration documents will include latest passport sized photographs, identification proof (PAN card), a copy of Property papers and rental agreement.

25. PENALTIES ISSUED BY FSSAI SECTION OFFENSE FINE (RS) 50 Food not of quality demanded by purchaser; Not in compliance with the Act 2 LAKHS 51 Sub-standard foo 5 LAKHS 52 MISBRANDED FOOD 3 LAKHS 53 MISLEADING ADVERTISEMENTS 10 LAKHS 54 FOOD CONTAINS EXTRENOUS MATTER 1 LAKHS 55 FAILURE TO COMPLY WITH FSO DIRECTIONS 2 LAKHS 56 UNHYGIENIC PROCESSING 1 LAKHS

26. REFERENCES Chengappa, P.G. (2004). Emerging trends in agro -processing in India.  Indian Journal of Agricultural Economics, 59(902-2016-68029). Dudeja, P., & Singh, A. (2017). Role of government authorities in food safety. In Food Safety in the 21st Century (pp. 243-256). Academic Press. FSSAI (Food Safety and Standards Authority of India). About FSSAI. 2011 Trienekens, J., & Zuurbier, P. (2008). Quality and safety standards in the food industry, developments and challenges. International Journal of Production Economics, 113(1), 107- 122