Food standards and quality assurance

Food microbiology

1. VIVEKANANDHA ARTS AND SCIENCE COLLEGE FOR WOMEN Veerachipalayam - 637 303, Sankagiri , Salem Dt., Tamil Nadu India. Affiliated to Periyar University, Salem ; Recognised Under Section 2(f) & 12(B) of the UGC Act, 1956 ) SUBJECT : FOOD MICROBIOLOGY TITTLE: FOOD STANDRADS AND QUALITY ASSURANCE SUBMITTED BY: U.BHAVATHAARANI III B.SC. MICROBIOLOGY Department of microbiology VIAAS,Sankagiri . Department of microbiology SUBJECT INCHARGE : Dr. R. DINESHKUMAR, Assistant Professor, Department of Microbiology VIAAS, Sankagiri .

2. Overview Food standrads and quality assurance Commom food standrads in industry HACCP FDA WHO FSSAI ISI EPA BIS AGMARK INFOSAN

3. FOOD STANDRAD QUALITY ASSURANCE DEFINITION: A set of criteria that a food must if it is suitbale for human consumption, such as source,composition,appearance,freshness,permissibl additives, and maximum bacterial content. Why is quality assurance and food standrad is important? For the sake of consumers health,food products must adhre strict safety and quality regulations. To prevent contamination to your food products before final checks and allowing for a more efficient process. To establish a system that will reduce and eliminate defects and risks in food manufacturing.

4. FOOD STANDRADS

5. COMMON FOOD STANDRAD USED IN INDUSTRIES: ISO 22000: Food Safety Management System FSSC 22000: Food Safety System Certification HACCP (Hazard Analysis and Critical Control Points) GMP (Good Manufacturing Practices) GHP (Good Hygiene Practices) GFP (Good Farming Practices) SSOP (Sanitation Standard Operating Procedures) SQF (Safe Quality Food) BRC (British Retail Consortium) IFS (International Food Standard) DFA (Dairy Farm Assurance) GLP (Good Laboratory Practices)

6. GTP (Good Trade Practices) ASTM (American Society for Testing and Materials) USDA (United States Department of Agriculture) standards FDA (Food and Drug Administration) regulations EU (European Union) food safety regulations Codex Alimentarius (international food standards) These standards and regulations ensure:- Food safety- Quality control- Hygiene and sanitation- Traceability- Transparency- Accountability- Consistency- Compliance with regulatory requirements .

7. HACCP: (HAZARD ANALYSIS CRITICAL CONTROL POINT) DEFINITION : HACCP is a management system in which food safety is addressed through the analysis and control the biological,physical,chemical hazards from raw material production,procurement,and handling, to manufacturing,distribution andconsumption of the finished product. HACCP PRINCIPLES: Asses the hazards and risks associated with growing, harvesting, raw materials , ingredients, processing,manufacturing , distribution, marketing, preparation, and consumption of food in question.

8. 2) Determine the critical control point (CCP ) required to control the identified hazards 3) Establish the critical limits that must be met at each identified CCP. 4) Establish procedures to monitor the CCP 5) Establish corrective actions to be taken when there is a deviation identified by monitoring a given CCP. 6) Establish effective record keeping systems that document the HACCP plan. 7) Establish procedures for verification that the HACCP system is working correctly.

9. SOME LIMITATIONS OF HACCP CRUST SAUSE PREPARATION SAUSE DEPOSITOR TOPPING PREPARATION TOPPING DEPOSITOR INSPECTION PACKAGING FREEZING CASING STORAGE

10. FDA: (FOOD AND DRUG ADMINISTRATION) DEFINITION: The FDA is responsible for protecting the public health by assuring the saety,efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply,cosmetics and product that emit radition . PROCEDURE FOR FDA: STEP 1: DISCOVERY AND DEVELOPMENT STEP 2: PRE CLINICAL RESEARCH STEP 3: CLINICAL RESEARCH STEP 4 :FDA DRUG REVIEW STEP 5: FDA POST-MARKET DRUG SAFETY MONITORING

11. PRINCIPLE : The principle of haccp is followed is here, Hazard analysis Ccp identification Establishing critical limits Monitoring procedures Corrective actions Verification procedures Record keeping and documentation. ROLE: the FDA is responsible for protecting the public health. Conducting inspections of medical products and foods facilities that export to the u.s ..

12. WHO: WORLD HEALTH ORGANISATION DEFINITION : Health is a state of complete physical,mental and social well being and not merely absence of disease or infirmity. PRINCIPLES OF WHO: Keep clean Separate raw and cooked Cook thoroughly Keep food at safe temperature Use safe water and raw materials

13. FSSAI: FOOD SAFETY AND STANDRAD AUTHORITY DEFINITION: IT was set up at 2008 for proper monitoring of food hygiene and quality in India. It was functional from 2011 and ever since responsible of managing food safety in our country. Principle of FSSAI: Ensuring food safety Develop safe food practioces Packaging anf labelling rgulations Keeping the government updated License food buisness Test food for standrads Ensure complaince thorugh inspections Promoting food industry growth

14. CEO OF FSSAI: SHRI G. KAMALA VARDHANA RAO , addressed the conference ‘road to paris 2024’

15. ISI: INDIAN STANDRAD INSTITUTIE DEFINITION: ISI is founded to establish tsandrad for orderly growth of industries and for maintaing industrial output efficiency. MAIN FUNCTION OF ISI: It was found to establish standrads for the orderly growth of industries and for maintaing industrial output effiency . ROLE OF ISI: reducing wastage of resources and therby minimisng the costs of production.Confirming delivery of high quality products to consumers. Provide better growth prospects to the buisness . Provide a guarentee of safety and quality of products.

16. EPA:ENVIRONMENTAL PROTECTION AGENCY DEFINITON: It protects people and the environment from significant health risks, sponsers and conducts research,and develops and enforces environmental regulations PRINCIPLE OF EPA: the precautionery principle The prevention principle Environmental damage should be recitified at source The polluter pays principle Cleaning Cross-contamination Chilling and cooking

17. BIS : BUREAU OF INDIAN STANDRADS DEFINITION: BIS is functioning under the administrative control of ministry of consumer affairs,Food and public distribution. The certification allows licenses to use the popular ISI mark, which has become synonymous with quality products for Indian and neighbouring markets for over 55 years ROLE OF BIS: BIS is the National Standrad Body of India established under the BIS act 2016 for the harmnious development of the activities of standradization , marking and quality certification of goods and for matters connected there with or incidential there to.

18. AGMARK:(AGRICULTURAL MARKETING) DEFINITION: AGMARK is a certification mark to confirm grading standrad of agricultural commodities. It was started in 1937 by the I ndian Government also called agriculture produce. Directorate of marketing & inspection (DMI), department of agriculture,cooperation and famers welfare, ministry of agriculture. HISTORY: ARCHIBALD MAC DONALD LIVING STONE, introduced agricultural marketing. PRINCIPLE: A third party assurance for agricultural products produced and consumed in India

19. INFOSAN: (INTERNATIONAL FOOD SAFETY AUTHORITIES NETWORK) DEFINITION: it is an global voluntary network authorities with a role in food safety, cordinated by a joint FAO\WHO secretarient . National authourities of almost of FAO and WHO member states are part of network. ROLE : It assits member states in mananging food safety risks, ensuring rapid sharing of information during food safety emergncies to stop the spread of contaminated food from one country to another.

20. ROLE OF THE STATE FOOD AUTHORITY REGULATE AND MONITOR MANUFACTURNG PROCESSING DISTRIBUTION SALE AND IMPORT OF FOOD ENSURING SAFE WHOLESOME FOOD TO CONSUMERS .

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