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The document discusses food standards and regulations in India. It outlines various authorities that establish food standards like FSSAI, CODEX and BIS. It also describes different acts governing food processing and safety like PFA, FPO, MFPO and MMPO.

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64 views34 pages

Presentation 1

The document discusses food standards and regulations in India. It outlines various authorities that establish food standards like FSSAI, CODEX and BIS. It also describes different acts governing food processing and safety like PFA, FPO, MFPO and MMPO.

Uploaded by

Anusikta Panda
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© © All Rights Reserved
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FOOD STANDARD

PRESENTED BY:
ANUSIKTA PANDA
ROLL NO- 1988015
MSC NURSING 1ST YEAR
FOOD QUALITY
It is defined as that which
makes a thing what it is,
its nature, kind, property,
status, grade of goodness
and excellence.
FOOD ADULTRATION
The addition of non
permitted foreign matter to
food or the removal of
certain ingredients from
food is called food
adulteration.
TYPES OF FOOD ADULTRATION
Intentional food Incidental adulteration
adulteration It is a Happens due to lack of
purposeful act done by knowledge, carelessness,
adulterator who intends to or lack of facilities. Eg
earn huge profits. Eg. Use pesticides, germ
of excess water, colour infestation etc. 
etc.
FOOD STANDARD
Food standards are something that are set up by
experts or an authority for measuring quantity,
weight, extent, value and quality of a substance.

Food standard A set of criteria that a food must


meet if it is to be suitable for human consumption,
such as source, composition, appearance,
freshness, permissible additives, and maximum
bacterial content.
INTERNATIONAL FOOD
STANDARDS
CODEX ALIMENTARIUS COMMISSION:
It is the principle
organization of the
worldwide food standards
programme set by FAO and
WHO.
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.
SCOPE OF CODEX ALIMENTARIUS

It includes standards for all categories of


foods, processed, semi processed or raw
for distribution to the consumer.
It also covers factors like materials used in
food processing, food hygiene, food
additives, pesticide residues, labelling and
presentation methods of analysis and
sampling.
INDIAN FOOD STANDARDS
The FSSAI has been established under Food Safety
and Standards Act, 2006.
This act consolidates various acts & orders that have
handled food related issues in various Ministries and
Departments.
FSSAI has been created for laying 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.
ESTABLISHMENT OF FSSAI

Ministry of Health &


Family Welfare,
Government of India is
the Administrative
Ministry for the
implementation of
FSSAI.
The Chairperson and Chief Executive
Officer of Food Safety and Standards
Authority of India (FSSAI) have been
appointed by Government of India.
FUNCTIONS OF FSSAI
Framing of Regulations to lay down the
Standards and guidelines in relation to articles of
food and specifying appropriate system of
enforcing various standards thus notified.

Laying down mechanisms and guidelines for


accreditation of certification bodies engaged in
certification of food safety management system
for food businesses.
Cont......

Laying down procedure and guidelines for


accreditation of laboratories and notification of the
accredited laboratories.

To provide scientific advice and technical support to


Central Government and State Governments in the
matters of framing the policy and rules in areas which
have a direct or indirect bearing of food safety and
nutrition.
Collect and collate data regarding food consumption,
incidence and prevalence of biological risk,
contaminants in food, residues of various,
contaminants in foods products, identification of
emerging risks and introduction of rapid alert system.
Provide training programmes for persons who are
involved or intend to get involved in food businesses.
Creating an information network across the country
so that the public, consumers, Panchayats etc receive
rapid, reliable and objective information about food
safety and issues of concern.
FOOD CATAGORIES
PENALITIES
BUREAU OF INDIAN STANDARDS
The bureau is considered as the leader in all matters
concerning standardization, certification and quality of food.
With the objectives of satisfying the consumer in terms of
product quality, the BIS has undertaken various quality
certification activities the domestic consumer is familiar with
the ISI mark on a product which is an assurance that the
product confirms to the requirements as laid down in the
specification.
THE AGMARK STANDARD
AGMARK is a certification mark
employed agriculture products in India
assuring that they conform to a set of
standards approved by the directorate
of marketing and inspection, an agency
of the government of india. The
AGMARK is legally enforced in india by
the agricultural produce Act of 1937.
It classifies the various foods according to their
quality such as:
• Grade 1- special
• Grade 2- good
• Grade 3- fair
• Grade 4- ordinary
FPO:
The main objective is to lay down quality
standards to manufacture fruit and vegetables
products, maintaining sanitary and hygienic.
Conditions in the premises. It is mandatory for all
manufactures of fruit and vegetables products
including some non-fruit products like non-fruit
vinegar, syrup and sweetened aerated water to
obtain a license under this order.
MFPO:
Processing of meat products is
licensed under meat food product
order 1973 which was implemented by
his ministry of food processing
industries. Under the provision of
MFPO all manufacturers of meat food
product engaged in the business of
manufacturing, packing, repacking,
relabeling meat food product meant for
sale licensed.
MMPO:
As per the provision of this order,
any person/ a plant handling more
the 10,000 liters per day of milk or
500 MT of milk solids per annum
needs to be registered with the
registering authority appointed by
the central government. The
registration number shall label of
such milk container carton, tin etc or
punched or printed prominently.
PREVENTION OF FOOD
ADULTERATION ACT 1954

Act was formulated in 1954 to make provision for


the prevention of adulteration of food and water
amended in 1964, 1976 and lately in 1986.
BIBLIOGRAPHY
• Sharma monika, textbook of nutrition , 1st edition,
himachal pradesh, CBS publishers and distribution pvt.
Ltd, 2017, page no20-21.
• John sheila, devaselvam jasmine, textbook of essentials
of nutrition and dietetics for nursing, 2nd edition, wolter
kluwer publicatin, 2019, page no .
• Dr. Mrs. Vandana Mahajani, food standards,
slideshare.net, august 28 2016.
• Akshay anand, FSSAI - Food Safety and Standards
Authority of India, slideshare.net, march 12 2015.

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