The document is a clarification from the Deputy Director of the Food Safety and Standards Authority of India regarding sampling and case studies. It discusses different types of samples including regulatory samples which can be used for legal action, and surveillance samples which are for monitoring purposes only. It provides examples of case studies involving investigational samples, including one where a product was found to be misbranded for not disclosing an ingredient, and another where a product was found to be unsafe due to the presence of pesticides.

1. Ministry of Commerce& Industry
2021
Clarification on sampling and case studies
Food safety
SUBBURAJ.M
DEPUTY DIRECTOR/AUTHORISED OFFICER
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA

2. Ministry of Commerce& Industry
2021
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3. Ministry of Commerce& Industry
2021
National/International Regime: Food Safety
FSSAI,BAFRA,USFDA
FAO, WHO, WTO, CODEX, OIE, IPPC including SPS, TBT
1. Consumer Safety (Prime Importance)
2. Fair Trade Practice (Fraud/Adulteration)

4. Ministry of Commerce& Industry
2021
SAMPLES
a) Regulatory Samples:
 Its also known as Legal samples or enforcement samples.
 The samples, after analysis if an adverse result is received legal action shall be initiated along with
relevant enforcement action for quick relief. These samples can be used for prosecution.
 Sampling procedures strictly follow as per the food act, rules and regulations made there under.
 The entire procedure is to be strictly followed by the Food inspectors.
b) Surveillance Samples:
 The samples drawn for the purposes of surveillance, survey , research and any other specific purpose
 Cannot be used for prosecution.
 This is an ongoing process and is normally initiated by the food Authority.
 This type of sampling is done to monitor the safety and quality of food available in the entire food
network system
c) Export/Import Clearance Samples
d)Compliance Samples
e)Other Samples

5. Ministry of Commerce& Industry
2021
Part I:
Part II:
Part III:
•To NFTL for
Analysis
•Under custody
of field station
•Under custody of
the FBO

6. Ministry of Commerce& Industry
2021
1. TWO SET OF SAMPLES COLLECTED
2. CHA/IMPORTER REPRESENTATIVES PRESENCE
3. DURATION FOR ANALYSIS
a) 3 DAYS FOR NORMAL SAMPLES
b) 5 DAYS FOR MICROBIOLOGICAL SAMPLES
4. THE SAMPLES MAY BE SEND TO NABL
ACCREDIATED LAB
5. ON THE BASIS OF ANALYTICAL RESULTS
a) ACCEPTANCE
b) REJECTION
6. REVIEW PROCEDURES
11/28/2023
DIFFERENCE BETWEEN IMPORT AND DOMESTIC SAMPLING
1. 4 SET OF SAMPLES COLLECTED
2. WITNESS MANDATORY
3. 14 DAYS TIME FOR ANALYSIS
4. SAMPLES SEND TO NABL ACCREDIATED LAB
5. ON THE BASIS OF ANALYTICAL RESULTS
a) ADJUDICATION
b) CRIMINAL PROCEEDINGS

7. Ministry of Commerce& Industry
2021
Section 7 of the Food Act,
Bhutan 2005
MISLABELLING
MISBRANDED
The Food Act of Bhutan, 2005
section 37 (f)
Food Rules and Regulations of
Bhutan 2017.
This standard is based on the
Codex General Standard for
Labelling of Packaged foods
(CODEX STAN 1—1985 and its
amendments).
SUBSTANDARD
Food Act 2005 rules and
regulations there under or
Bhutan standards Bureau, and
other relevant standards
UNSAFE
Sec.42 of Food Act of Bhutan
2005, Rules and Regulations
there under
Food Act of Bhutan
2005, Rules and
Regulations there
under.

8. Ministry of Commerce& Industry
2021
EXERCISE

9. Ministry of Commerce& Industry
2021
1. Whether the food is unsafe, substandard or labelling defects (Misbranded)
2. What are the actions required
Ingredients
Milk, Soy, Beef and Pork

10. Ministry of Commerce& Industry
2021
ANSWER
11/28/2023

11. Ministry of Commerce& Industry
2021
Please comments on the consignment

12. Ministry of Commerce& Industry
2021
NON PERMITTED
COLOUR IN FOOD
11/28/2023

13. Ministry of Commerce& Industry
2021

14. Ministry of Commerce& Industry
2021
CASE STUDIES – INVESTIGATIONAL SAMPLES
11/28/2023
COOKIES
MISBRANDED
1. CONSIGNMENT ARRIVED IN INDIAN SEA PORT
2. THE OFFICERS OBSERVED THE DEFECTS IN INGREDIENT LIST
3. ASKED CLARIFICATION FROM THE MANUFACTURER ALONG WITH SOP.
4. MANUFACTURE PRODUCE THE SAME
5. INSTRUCTED THE LABORATORY TO PERFORM THE PARTICULAR TEST
6. LAB RESULT SHOWS THE PRESENCE OF MONO SODIUM GLUTAMATE
7. LABEL IT IS NOT MENTIONED
8. PRODUCT WAS MISBRANDED

15. Ministry of Commerce& Industry
2021
CASE STUDIES – INVESTIGATIONAL SAMPLE
UNSAFE
11/28/2023
• UNSAFE
1. ROUTINE INSPECTION IN MANUFACTURING UNIT
2. THE OFFICERS OBSERVED THE ANTS ARE NOT APPROACHED NEARBY THE RAGI POWDER
3. FOUND DEAD ANTS NEARBY
4. THE OFFICER SUSPECTED THE PROBLEMS IN RAGI POWDER
5. SURVILLENCE SAMPLES ARE COLLECED FOR LABORATORY ANALYSIS
6. ORDER/BOND NOT TO DISPOSE OF THE STOCK– FORM III (TO KEEP ANY ARTICLE OF FOOD IN SAFE
CUSTODY OF THE VENDER)
7. LABORATORY PERFORMED THE ANALYSIS
8. ANALYTICAL RESULTS SHOWS PRESENCE OF PESTICIDES
9. REGULATORY SAMPLE WAS COLLECTED AS PER THE PROCEDURE
10. SAMPLE WAS SEND TO LABORATORY
11. LEGAL PROCEEDINGS .

16. Ministry of Commerce& Industry
2021
23rd Oct 2019
Packaging Regulations Workshop

17. Ministry of Commerce& Industry
2021
When a sample of food is taken for analysis, the person taking the sample
shall give notice in writing then and there of his intention to have the
sample so analysed to the person from whom he has taken the sample
and simultaneously, by appropriate means also to the person whose
name, address and other particulars have been disclosed under rule

18. Ministry of Commerce& Industry
2021

19. Ministry of Commerce& Industry
2021
What is the minimum temperature to which ground beef should be cooked to
make sure it is free from harmful bacteria?
a) 220°F
b) 140°F
c) 165°F
d) 160°F
e) 350°F
Ans: d
Which of the following is NOT a critical factor in the growth of dangerous food-
borne bacteria?
a) Temperature
b) Time
c) Moisture
d) Altitude
e) pH Level (Acidity)
Ans: d

20. Ministry of Commerce& Industry
2021
Which of the following bacteria are responsible for
causing the greatest number of food borne illnesses?
a) E. coli
b) Salmonella
c) Botulism
d) Listeria
e) Indigestion
Ans: b
Bacteria multiply quickly in the Food Temperature
Danger Zone. What is the temperature range for this
zone?
a) Between 30°F and 130°F.
b) Between 45°F and 145°F.
c) Between 40°F and 140°F.
d) Between 40°F and 150°F.
e) Between 50°F and 120°F.
Ans: c

21. Ministry of Commerce& Industry
2021
Eating food after the 'best before' date won't hurt
A. True
B. False
Ans: A
Which of the following long-term complications can result
from food poisoning?
A. Rheumatoid arthritis
B. Kidney disease
C. Nerve damage
D. All of the above
Ans: D

22. Ministry of Commerce& Industry
2021
Which of the following factor of food is considered as
intrinsic factor from food safety point of view
(A) Water activity (aw)
(B) Relative humidity
(C) Temperature
(D) Vapour pressure
Answer
(A) Water activity (aw)
The person suffering from which of the following disease
can work inside food processing industry
(A) Diarrhoea
(B) Vomiting
(C) Excessive hair fall
(D) None of the above
Answer
(D) None of the above

23. Ministry of Commerce& Industry
2021
Which of the following is correct procedure for storage of food products
(A) Raw material and cooked food can be kept at same place
(B) It is better to keep food product with outer package in the storage
(C) Follow the principle first in first out (FIFO)
(D) Cleaning material such as detergents should not be stored in a separate area
Answer
(C) Follow the principle first in first out (FIFO)
What are the pillars of Good Agricultural Practices (GAP)
(A) economic viability; environmental sustainability; social acceptability; food safety and quality
(B) economic viability; social acceptability; food safety and quality
(C) social acceptability; food safety and quality
(D) economic viability; environmental sustainability
Answer
(A) economic viability; environmental sustainability; social acceptability; food safety and quality
It is the plastids that contain fat soluble material such as fat-soluble vitamins and fat-soluble
pigments including chlorophyll and carotenoids

24. Ministry of Commerce& Industry
2021
Food laws are classified into
(A) Mandatory standards and voluntary standards
(B) Preventive standards and hygienic standards
(C) Safety standards and security standards
(D) General standards and potential standards
Answer
(A) Mandatory standards and voluntary standards
Which of these is not a Random type of sampling
(A) Simple random sampling
(B) Cluster sampling
(C) Composite sampling
(D) Quota sampling
Answer
(D) Quota sampling

25. Ministry of Commerce& Industry
2021
Thank
you

26. Ministry of Commerce& Industry
2021
11/28/2023

27. Ministry of Commerce& Industry
2021