BTT458

BIOPROCESS
QUALITY
CONTROL
MODULE 3
CHINCHU ELEZEBETH

A S S I S TA N T P R O F E S S O R

D E P A RT M E N T O F B T & B C E
 MODULE 3
Quality standards-Salient features of Indian Food Safety
regulations and acts
Food Laws and Regulations in India,
Food Safety and Standards Act, 2006
Objectives, requirements and benefits of food grades and
standards (BIS, AGMARK, PFA, FPO, CAC (Codex Alimantarious
Commission),
General Hygiene and Sanitation in food industry
Role of the FSSAI (The Food Safety and Standards Authority of
India) in food safety
It is crucial that the food industry try to adapt these concepts so as to ensure food safety
and quality
Quality control is the evaluation of a final product prior to its marketing
 It is based on quality checks at the end of a production chain aiming at assigning the
final product to quality categories such as "high quality", "regular quality", "low quality"
and "non-marketable“
The development of relevant and enforceable food laws and regulations is an essential
component of a modern food control system.
Food laws traditionally consist of legal definitions of unsafe food and the prescription of
enforcement tools for removing unsafe food from commerce and punishing responsible
parties for the lapse.
Food law generally does not provide punitive powers to the control agencies with a clear
mandate and authority to prevent food safety problems
General principles of food law
Food safety
Responsibilities
Traceability
Precautionary principle
Presentation
Rapid alert system for food and feed (RASFF)
Emergency measures
Crisis management
Food is not allowed to be placed on the market if it is unsafe. Food is considered unsafe if it is
injurious to health or unfit for human consumption. This general food safety requirement implies that
although a product that complies with all specific requirements of food legislation (e.g. contaminants
in food, etc.); it is not allowed on the market if a new hazard is found for which no requirements yet
exist.
The following assumptions should be checked in order to establish food safety:
a. Unsafe: the normal conditions of use of the food by the consumer at each stage of production,
processing and distribution are taken into account as well as the information provided to the consumer.

b. Injurious to health: probable immediate, short term and long term effects (including future
generations) of the food to health, probable cumulative toxic effects and particular health sensitivities
of a specific category of consumers should be considered.

c. Unfit for human consumption: if the food is unacceptable for human consumption according to its
intended use, for reasons of contamination, whether by extraneous matter or otherwise, or through
putrefaction, deterioration or decay.
Rules of quality control

The dominant raw material(s) are selected for priority of attention

The selected raw materials are tested in relation to their contribution to product
quality.
The raw materials tested are released from the stores only after the test results have
been properly recorded.
Process control must relate the processing results to the raw materials test.

Define the critical points in the process and concentrate on these.

Finished product inspection should be reduced to the minimum level compatible with
the confidence justified by the raw materials and process control.
Quality control is effective in proportion to its degree of integration into the overall
organization of the factory.
Food Laws and •The Prevention of Food Adulteration Act, 1954
Regulations in India
•The Fruit Products Order, 1955
•The Meat Food Products Order, 1973
•The Vegetable Oil Products (Control) Order,
1947
•The Edible Oils Packaging (Regulation) Order,
1998
•The Solvent Extracted Oil, De oiled Meal, and
Edible Flour (Control) Order, 1967
•The Milk and Milk Products Order, 1992
•Essential Commodities Act, 1955 relating to food
PREVENTION OF FOOD ADULTERATION ACT (PFA ACT)
The objective of this act was to ensure that food articles sold to the customers are
pure and wholesome.
It also intended to prevent fraud or deception and encourages fair trade practices
 The act was amended in 1964, 1976 and again in 1986 in the light of experience
gained, to plug loopholes of escape in the Act and to insure stringent punishment
for those indulging in this nefarious practice.
The act prohibits the manufacture, sale and distribution of not only adulterated
food but also foods contaminated with microorganisms and toxicants and
misbranded foods. P.F.A. also specifies microbial standards for pasteurised milk,
milk powder, skimmed milk powder, infant milk food, tomato sauce, jam, malted
milk food and aflatoxin for ground nut etc
 A central food laboratory established under the Act is located at Calcutta for the
purpose of reporting on suspected food products.
 The Central Food Technological Research Institute, Mysore, has been recognised as
another laboratory for the testing of adulterated foods for the Southern Regions. “
 A central committee for food standard” has been constituted under the Act and has
been charged with the function of advising the Central Government on
matters relating to the Food standards. Provision have been made in the Act for the
appointment of Food Inspector by the state Governments and their powers have been
defined.
 The State Government will set up food testing laboratory and will appoint Public
Analysts with adequate staff to report on suspected foods.
1. If the article sold be a vendor is not of the nature, substance or 1. If the article consists wholly or in part of any filthy, putrid,
quality demanded by the purchaser and is to his prejudice, or disgusting, rotten, decomposed or diseased animal or vegetable
substance or is insect-infested or otherwise unfit for human
is not of the nature, substance of quality which it purports or
consumption
is represented to be.
2. If the article is obtained from a diseased animal.
2. If the article contains any other substance which affects, or if 3. If the article contains any poisonous or any ingredient which
the article is so processed as to affect injuriously the nature, renders its contents injurious to health.
substance or quality there of. 4. If the container of the article is composed, whether wholly or
in part of any poisonous or deleterious which renders its
3. If any inferior or cheaper substance has been substituted wholly
contents injurious to health.
or in part for the article, so as to affect injuriously the nature, as
substance or quality there of. 5. If any colouring matter other than that prescribed in respect
there of and in amounts not within the prescribed limits of
4. If any constituent of the article has been wholly or in part
variability is present in the article.
abstracted so as to affect injuriously the nature, as substance or
quality there of. 6. If the article contains any prohibited preservative or permitted
preservative in excess of the prescribed limits.
5. If the article had been prepared, packed or kept under
unsanitary conditions whereby it has been contaminated or 7. If the quality or purity of the article falls below the prescribed
injurious to health. standard or its constituents are present in quantities which are in
excess of the prescribed limits of variability.
 Administrative hierarchy

Food Health Authority

Director of Public Health and
Preventive Medicine

1.To take sample of any article

2.To send such as sample for
analysis
Food
Inspector
Public Analyst
 ESSENTIAL COMMODITIES ACT, 1954
The main objective of this Act is to maintain supply of essential commodities to the public by
proper regulation, prevention of black market and making it available to the public at a
reasonable price.
 Fruit Product Order (1955)
 Sugar Control Order (1966)
 Meat Products Control Order (1973)
 Cold Storage Order (1980)
 Vegetables Oil Product Control Order (1988)
 Milk and Milk Product Order (1992)
 Edible Oil Packaging Order (1998),
 BUREAU OF INDIAN STANDARDS
 The Bureau of Indian Standards operates a Certification Mark Scheme under the BIS Act, 1986.
Standards covering more than 450 different food products have been published.

 Standards are laid for vegetable and fruit products, spices and condiments, animal products and
processed foods. Once these standards are accepted, manufacturers whose products conform to
these standards are allowed to use BIS label on each unit of their product.

 The product are checked for quality by the BIS in their own network of testing laboratories at
Delhi, Bombay, Calcutta, Madras, Chandigarh and Patna or in number of public and private
laboratories recognised by them.

 The certification scheme is basically voluntary in character but for a number of items affecting, it
has been made compulsory by the Government of India through various statutory measures such as
E.C. Act or PFA rules.
THE AGMARK STANDARD

The word ‘AGMARK’ is derived from Agricultural Marketing.

The AGMARK standard was set up by the Directorate of Marketing and

Inspection of the Government of India by introducing an Agricultural produce Act
in 1937.
The word ‘AGMARK’ seal ensures quality and purity
 CONSUMER PROTECTION ACT, 1986
 The main objective of the Act is to promote and protect the rights of the consumers, with
regard to defective goods, deficiency of services, overcharging or any unfair trade practices.

 Complaints can be referred to the District consumer redressal forum.

 The forum can order the opposite party for removal of the defect, replacement of the goods, return of
the prices or charges or order payment of the compensation for
the loss or damage suffered due to deficiency of service. Appeals can be made to state commission
and then to the National Commission.

In India, consumer awareness about the various aspects of the prevention of Food Adulteration
Act is lacking. If consumer cooperation is not forthcoming, controlling adulteration would prove to
be an uphill task
 CODEX ALIMENTARIUS
 C O D E X A L I M E N T A R I U S is about safe, good food for everyone -
everywhere.

 The codex Alimentarius which means “Food Law” or “Food code” in Latin is combined
set of standards, codes or practices and other model regulations available for countries to
use and apply to food the international trade.

 The duel objectives of the codex Alimentarius commission are to protect the health of
consumers and facilitate and international trade.
Codex commodity standards cover such foods as fruit juices, cereals, meat products etc.
General standards cover areas applicable to most foods such as labelling, additives,
contaminants, methods of analysis.
https://www.fao.org/fao-who-codexalimentarius/home/tr

It covers aspects such as food hygiene and technological practices. They are used by
processors to ensure that are foods are microbiologically safe and are fit for human
consumption e.g., codex code of hygienic practice of low-acid canned foods. Maximum
Residue Limits (MRLS) have been set for pesticides. Specifications for “food grade
quality” of additives form an important part of codex work
Purpose of the Codex Alimentarius

The Codex Alimentarius is a collection of internationally adopted food standards and related
texts presented in a uniform manner. These food standards and related texts aim at
protecting consumers’ health and ensuring fair practices in the food trade. The publication of
the Codex Alimentarius is intended to guide and promote the elaboration and establishment
of definitions and requirements for foods to assist in their harmonization and in doing so to
facilitate international trade.
Scope of the Codex Alimentarius

The Codex Alimentarius includes standards for all the principal foods, whether processed,
semi-processed or raw, for distribution to the consumer. Materials for further processing into
foods should be included to the extent necessary to achieve the purposes of the Codex
Alimentarius as defined. The Codex Alimentarius includes provisions in respect of food
hygiene, food additives, residues of pesticides and veterinary drugs, contaminants, labelling
and presentation, methods of analysis and sampling, and import and export inspection and
certification.
Nature of Codex Standards

Codex standards and related texts are not a substitute for, or alternative to national
legislation. Every country’s laws and administrative procedures contain provisions with which
it is essential to comply.

Codex standards and related texts contain requirements for food aimed at ensuring for the
consumer a safe, wholesome food product free from adulteration, correctly labelled and
presented. A Codex standard for any food or foods should be drawn up in accordance with
the Format for Codex Commodity Standards and contain, as appropriate, the sections listed
therein.
Revision of Codex Standards

The Codex Alimentarius Commission and its subsidiary bodies are committed to revision as
necessary of Codex standards and related texts to ensure that they are consistent with and
reflect current scientific knowledge and other relevant information.

When required, a standard or related text shall be revised or removed in accordance with the
Procedures for the Elaboration of Codex Standards and Related Texts.

Each member of the Codex Alimentarius Commission is responsible for identifying, and
presenting to the appropriate committee, any new scientific and other relevant information
which may warrant revision of any existing Codex standards or related texts
Food Safety and Standards Authority of India
(FSSAI) is an autonomous body established under the Ministry of Health & Family
Welfare, Government of India, responsible for protecting and promoting public health
through the regulation and supervision of food safety.
FSSAI of India has laid down science-based standards for articles of food and to regulate
their manufacture, storage, distribution, sale and import, to ensure availability of safe
and wholesome food for human consumption. FSSAI has been established under the
Food Safety and Standards Act, 2006 which is a consolidating statute related to food
safety and regulations in India.
This Act replaced all the other food laws existed in the system including Prevention of
Food Adulteration (PFA) ACT, 1954 , Food Product Order, (FPO), The Vegetable Oil Product
Order, 1998 etc.
This is an integrated Food Law and has created unified framework for food regulations
which has shifted primary responsibility of safety to food businesses and hence assuring
food safety across the food chain and ensuring uniform application of standards and
practices across the country. Thus, ONE NATION ONE FOOD LAW.
Food Safety and Standards Act,
2006
The implementation of the Food Safety and Standards Act, 2006 formally repeals the
following laws:

i) The Prevention of Food Adulteration Act (PFA), 1954,

ii) The Fruit Products Order, 1955,

iii) The Meat Food Products Order, 1973,

iv) The Vegetable Oil Products (Regulation) Order, 1998,

v) The Edible Oils Packaging (Regulation) Order 1988,

vi) The Solvent Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order, 1967,

vii) Milk and Milk Products Order, 1992,

viii) Any other order issued under the Essential Commodities Act, 1955 relating to food
 The Food Safety and Standards Act 2006, governs India Food
Safety Ecosystem

A total of 22 (technical) regulations are currently in force:

 Licensing and  Packaging
 Food Recall  Alcoholic
Registration
Procedure Beverages  Food for Infant
 Food Products
 Import  Fortification of Nutrition
Standards and
Food  Labelling and
Food Additives  Functional
 Prohibition and food, Health  Food Safety display
Supplement Auditing
Restriction of  Ayurveda
Sales and other  Recognition and
similar Aahara
 Contaminants, Notification of
products laboratories  Vegan Food
Toxins and
Residues  Approval for  Advertisement  Safe food and
Non Specified and Claims
 Laboratory and Food and Food balanced diets
Sampling Ingredients.  Recovery and for children in
Analysis Distribution of school
 Organic Food
Surplus Food
The Act puts in place a unified structure for all food safety related matters
in the form of FSSAI at the Centre ad Commissioners of Food Safety at the
State level and covers activities throughout the food distribution chain,
from primary production through distribution to retail and catering.
The following are the statutory powers that the FSS Act, 2006 gives to the
Food Safety and Standards Authority of India (FSSAI).
◦ Framing of regulations to lay down food safety standards
◦ Laying down guidelines for accreditation of laboratories for food testing
◦ Providing scientific advice and technical support to the Central Government
◦ Contributing to the development of international technical standards in food
◦ Collecting and collating data regarding food consumption, contamination, emerging
risks etc.
◦ Disseminating information and promoting awareness about food safety and nutrition i n
India
Functions of FSSAI
Following functions are performed by the Food Safety and Standards Authority of India:

• Setting Rules and Guidelines – FSSAI sets up rules and guidelines which need to be followed by all
food manufacturing companies, keeping into consideration hygiene and food safety

• Granting License – To pursue any food related business, the owner needs to get a certificate and
license with the permission of FSSAI

• Test the Standard of Food – the standard and quality of food manufactured by all companies
registered under FSSAI, is done by the organisation themselves

• Regular Audits – Proper inspection is done for food-producing and manufacturing companies to
ensure the standards are at par with the guidelines

• Spreading Food Safety Awareness – It is the responsibility of FSSAI to spread awareness and
inform the citizens about the importance of safe and hygienic food consumption

• Maintain Records and Data – FSSAI also has the responsibility to maintain proper records and data
of all the registered organisations. Any violation of rules prescribed by FSSAI can lead to the
termination of the license

• Keeping the Government Updated – Any food safety-related threat must be informed to the
Government authorities for further action. Also, assist them in framing food standard policies
 Important Initiatives by FSSAI
Many important initiatives have also been taken by FSSAI keeping in mind food safety and
standards. Following are few of these important initiatives:

• Eat Right India – The aim is not just to provide food to one and all, but to provide quality
food to everyone. With this initiative, FSSAI intends to make good quality food accessible
to every citizen of the country

• Clean Street Food – This involves training the street food vendors and making them
aware of the violations as per the FSS Act 2006. This will also help in the social and
economic upliftment of street food vendors

• Diet4Life – This is another initiative taken by FSSAI, to spread awareness about

metabolic disorders.

• Save Food, Share Food, Share Joy – Encouraging people to avoid food wastage and
promote food donation. Through this, FSSAI intends to connect food-collecting agencies
with the food-producing companies and share the food with the ones in need