Based upon risk management supported by quality science, the Australian
dairy industry has developed stringent quality management systems that are
underpinned by comprehensive regulatory requirements.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
Sampling of food involves selecting representative portions or units from a lot for analysis. It must be done carefully to ensure reliable analytical data. Proper sample size and containers are important, as are precautions to maintain sample integrity from collection to analysis. Food safety officers are responsible for collecting representative samples using appropriate tools and techniques, packaging them securely, documenting the samples, and dispatching them for analysis according to established procedures. Commodity-specific sampling standards must also be followed.
SIGMA TEST & RESEARCH CENTRE is fully conscious of its role in quality control and quality assessment and therefore has created facilities as per international standards meeting requirements of ILAC, ASTM, ISO, USP, BP, Drug Control Authority of India, BIS & NABL. We are continually expanding our capability to cover increasingly broad range of standards.
This document presents an HACCP plan for milk pasteurization. It introduces HACCP and its seven principles for identifying and controlling food safety hazards. It then details the HACCP team members and provides a flow diagram of the milk pasteurization process. The document establishes critical control points along the process, including for raw material receiving, filtration, homogenization, pasteurization, cooling, packaging, and storage. For each critical control point, it identifies hazards, establishes critical limits for control, and outlines monitoring, corrective actions, and verification procedures. The goal is to prevent microbiological, physical and chemical hazards and ensure the safety of the pasteurized milk product.
This document provides an overview of food additives and preservatives. It discusses how food preservation began with salting and smoking meats and how ancient civilizations used natural colorings and flavorings. The definition of a food additive is provided as any substance added to food during processing that affects the food's characteristics. Various types of additives are described, including colors, flavors, preservatives, thickeners, nutrients, and more. Their functions and examples are explained. Food additives are also classified as either intentional or unintentional.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
Sampling of food involves selecting representative portions or units from a lot for analysis. It must be done carefully to ensure reliable analytical data. Proper sample size and containers are important, as are precautions to maintain sample integrity from collection to analysis. Food safety officers are responsible for collecting representative samples using appropriate tools and techniques, packaging them securely, documenting the samples, and dispatching them for analysis according to established procedures. Commodity-specific sampling standards must also be followed.
SIGMA TEST & RESEARCH CENTRE is fully conscious of its role in quality control and quality assessment and therefore has created facilities as per international standards meeting requirements of ILAC, ASTM, ISO, USP, BP, Drug Control Authority of India, BIS & NABL. We are continually expanding our capability to cover increasingly broad range of standards.
This document presents an HACCP plan for milk pasteurization. It introduces HACCP and its seven principles for identifying and controlling food safety hazards. It then details the HACCP team members and provides a flow diagram of the milk pasteurization process. The document establishes critical control points along the process, including for raw material receiving, filtration, homogenization, pasteurization, cooling, packaging, and storage. For each critical control point, it identifies hazards, establishes critical limits for control, and outlines monitoring, corrective actions, and verification procedures. The goal is to prevent microbiological, physical and chemical hazards and ensure the safety of the pasteurized milk product.
This document provides an overview of food additives and preservatives. It discusses how food preservation began with salting and smoking meats and how ancient civilizations used natural colorings and flavorings. The definition of a food additive is provided as any substance added to food during processing that affects the food's characteristics. Various types of additives are described, including colors, flavors, preservatives, thickeners, nutrients, and more. Their functions and examples are explained. Food additives are also classified as either intentional or unintentional.
This document provides methods for analyzing cereals and cereal products. It outlines procedures for determining refractions, foreign matter, mineral matter, and other components in food grains. Methods are presented for testing wheat, rice, pulses and other cereals for properties like moisture content, uric acid, ergot, hydrocyanic acid and mycotoxins. Analytical techniques for cereal-based food products like atta, maida, semolina and biscuits are also included. The document aims to standardize testing methods for cereals and cereal products to ensure quality and safety.
This document discusses food sampling procedures and guidelines. It covers major areas like objectives, importance of sampling, sampling tools and containers, types of sampling, sampling plans, sample collection techniques, documentation, packaging, sealing, dispatching samples. The key points are that sampling involves selecting portions representative of the whole food lot; samples must be collected and handled in a way that does not alter them; objectives include ensuring food safety and standards; proper tools, containers and protocols should be followed to obtain reliable analytical results.
1. The document defines food additives as any substance added to food during production, processing, storage, or packaging that is not a basic food ingredient.
2. There are two types of additives - intentional additives which are purposefully added to improve or change a food, and unintentional additives which may accidentally enter the food during production or processing.
3. Food additives are used for several reasons including protecting against spoilage, enabling convenience foods, fortifying foods with vitamins and minerals, improving color, flavor, and texture of foods.
The document outlines the prerequisite programs that must be developed and implemented by companies prior to establishing their HACCP plans. There are seven prerequisite programs that address food safety from receiving to shipping: (1) Premises, (2) Transportation/Purchasing/Receiving/Storage, (3) Equipment, (4) Personnel, (5) Sanitation and Pest Control, (6) Recall, and (7) Operational Prerequisite Programs. Each program contains elements, sub-elements, and requirements to control food safety hazards in the work environment and operational practices. The prerequisite programs must be documented, updated when changes are made, and reassessed at least annually.
This document summarizes the results of a study analyzing the synthetic colours used in various sugar-based confectionaries. The following key points are made:
- Fourteen confectionery samples were tested and most contained permitted synthetic colours, while a few contained mixtures of permitted and non-permitted colours.
- The concentrations of synthetic colours in homemade and small-scale products often exceeded safety limits. Tartrazine and sunset yellow were the most widely used permitted colours.
- Non-permitted colours like amaranth and rhodamine B were detected in some products. More public awareness efforts are needed regarding synthetic colours, especially concerning children.
- In conclusion, unauthorized colour use has decreased but more
Subjective evaluation of food.. sensory evaluationeishashahid1
This document discusses subjective evaluation of food, which involves assessing characteristics like color, taste, aroma, and texture using human senses. It defines subjective evaluation as a scientific discipline that measures and analyzes how foods are perceived through the senses of sight, smell, taste, touch, and hearing. Sensory evaluation is important for understanding how food looks, smells, feels and tastes to consumers. The document also describes objective evaluation using scientific instruments, and outlines various subjective and objective sensory tests including discrimination, rating, and ranking tests used to evaluate differences between food samples.
This document provides an overview of meat hygiene and quality assurance. It discusses the importance of meat hygiene in ensuring meat safety and suitability for human consumption. Good agricultural practices, good hygiene practices, and hazard analysis and critical control points are described as key components of a meat quality assurance system. Guidelines are provided for maintaining hygiene at various stages of meat production including on farms, during transport, slaughter, processing, and storage.
This document outlines the 12 steps required to develop a Hazard Analysis and Critical Control Points (HACCP) plan according to Codex principles. It discusses assembling a HACCP team with the necessary expertise, describing the product and intended use, constructing a flow diagram, confirming the flow diagram on-site, identifying and analyzing hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, and verifying HACCP procedures. The goal is to apply the seven HACCP principles in a structured manner to develop an effective food safety plan.
The major international food standards and regulations in food industries and food trade are included in this ppt. It includes Codex Alimentarius, USFDA, EFSA
The document provides an overview of the Codex Alimentarius, which establishes international food standards to protect consumer health and ensure fair practices. It is developed by the Codex Alimentarius Commission, a joint program of the UN Food and Agriculture Organization and World Health Organization. The Codex sets standards for food hygiene, additives, contaminants, labeling and more. It aims to harmonize regulations to facilitate international food trade while still maintaining safety.
Food sampling is the process of collecting representative samples of food products to test for quality and safety standards. The document outlines various aspects of food sampling including objectives, tools, sample containers, precautions, collection techniques, packaging, sealing, dispatching samples, documentation, and conclusions. Proper sampling is important to protect public health, detect fraud, and ensure food standards are maintained.
This document discusses meat technology and the conversion of muscle to meat. It covers the structure of muscle tissue, the composition of muscle, and the biochemical changes that occur post-mortem as muscle is converted to meat. Key points include the roles of glycogen, lactic acid, pH, and rigor mortis in determining meat qualities like color, tenderness and water-holding capacity. Preslaughter handling and transport are also discussed as factors that can impact meat quality.
The document discusses different types of milk including whole milk, semi-skimmed milk, skimmed milk, organic milk, Jersey and Guernsey milk, flavored milk, and heat-treated milks like pasteurized milk, sterilized milk, UHT milk, evaporated milk, and condensed milk. It also discusses homogenization, calcium content in milk, dried milk powder, and filtered milks. The end provides contact information for an organization seeking to improve healthcare in India.
The document outlines sanitation and hygiene guidelines for food processing plants. It recommends that employees should not have diseases or open lesions and should maintain a clean, tidy appearance. Employees should not wear fingernail polish or jewelry when processing food. Smoking, spitting, chewing gum and tobacco are prohibited. Employees should wear gloves and dip their hands and feet in disinfectant. The document also provides chlorine levels recommended for various stages of food processing and sanitation.
The document discusses the various sources and types of food contamination. It identifies four main categories of food contamination: biological, chemical, physical, and cross-contamination. Biological contamination occurs when harmful bacteria or microorganisms spread to food. Chemical contamination involves presence of pesticides, cleaning agents, or unsafe materials. Physical contamination contains foreign objects like hair, glass, or pests. Cross-contamination happens when pathogens are transferred between objects used in food preparation. Proper sanitation, storage, and use of specialized cleaners are recommended to prevent contamination.
This document provides an overview of quality and food safety management. It discusses key topics such as the definition of quality, the 6 principles of quality management, what is food safety, common errors, and daily quality practices. The document contains an agenda outlining these topics and includes several quotes, descriptions, and examples to illustrate important concepts in quality and food safety management.
The document outlines the Hazard Analysis and Critical Control Point (HACCP) system for milk processing. HACCP identifies seven principles for food safety that include hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document then provides a hazard analysis for the milk processing steps from reception to packaging and storage. For each step, biological, chemical and physical hazards are identified and critical control points are established to eliminate or reduce the hazards.
This document summarizes several common milk quality tests, including organoleptic, clot on boiling, alcohol, starch, and acidity tests. The organoleptic test uses sight, smell, and taste to rapidly identify poor quality milk without equipment. The clot on boiling test checks for abnormal milk like mastitis milk by looking for coagulation when a sample is boiled. The alcohol test detects increased acidity or rennet levels by checking for coagulation when milk is mixed with alcohol. The starch test uses iodine to detect adulteration with starch by looking for a color change. Finally, the acidity test measures pH to identify developed acidity from bacterial growth.
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.
Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible foods that promote the growth of probiotic bacteria. Synbiotics contain both probiotics and prebiotics. Postbiotics are metabolic byproducts of probiotic bacteria that influence host functions. Functional foods provide health benefits through nutrients and may contain probiotics, prebiotics, and other components. Common probiotic bacteria include Lactobacillus, Bifidobacterium, and Streptococcus species which dominate the gut microbiome and inhibit pathogens.
This document discusses probiotics, including their history, definition, commonly used strains, properties, established health effects, mechanisms of action, advantages, effects in livestock, synergistic use with prebiotics, and the market size. Probiotics are live microorganisms that, when consumed in adequate amounts, confer health benefits. Commonly used probiotic strains include Lactobacillus and Bifidobacterium. Probiotics can help treat conditions like antibiotic-associated diarrhea, cancer, and high cholesterol, and provide benefits to livestock. Prebiotics feed beneficial bacteria to create synbiotic combinations with probiotics. The global probiotics market was estimated at $15.9 billion in 2008 and is projected to reach $
This document provides methods for analyzing cereals and cereal products. It outlines procedures for determining refractions, foreign matter, mineral matter, and other components in food grains. Methods are presented for testing wheat, rice, pulses and other cereals for properties like moisture content, uric acid, ergot, hydrocyanic acid and mycotoxins. Analytical techniques for cereal-based food products like atta, maida, semolina and biscuits are also included. The document aims to standardize testing methods for cereals and cereal products to ensure quality and safety.
This document discusses food sampling procedures and guidelines. It covers major areas like objectives, importance of sampling, sampling tools and containers, types of sampling, sampling plans, sample collection techniques, documentation, packaging, sealing, dispatching samples. The key points are that sampling involves selecting portions representative of the whole food lot; samples must be collected and handled in a way that does not alter them; objectives include ensuring food safety and standards; proper tools, containers and protocols should be followed to obtain reliable analytical results.
1. The document defines food additives as any substance added to food during production, processing, storage, or packaging that is not a basic food ingredient.
2. There are two types of additives - intentional additives which are purposefully added to improve or change a food, and unintentional additives which may accidentally enter the food during production or processing.
3. Food additives are used for several reasons including protecting against spoilage, enabling convenience foods, fortifying foods with vitamins and minerals, improving color, flavor, and texture of foods.
The document outlines the prerequisite programs that must be developed and implemented by companies prior to establishing their HACCP plans. There are seven prerequisite programs that address food safety from receiving to shipping: (1) Premises, (2) Transportation/Purchasing/Receiving/Storage, (3) Equipment, (4) Personnel, (5) Sanitation and Pest Control, (6) Recall, and (7) Operational Prerequisite Programs. Each program contains elements, sub-elements, and requirements to control food safety hazards in the work environment and operational practices. The prerequisite programs must be documented, updated when changes are made, and reassessed at least annually.
This document summarizes the results of a study analyzing the synthetic colours used in various sugar-based confectionaries. The following key points are made:
- Fourteen confectionery samples were tested and most contained permitted synthetic colours, while a few contained mixtures of permitted and non-permitted colours.
- The concentrations of synthetic colours in homemade and small-scale products often exceeded safety limits. Tartrazine and sunset yellow were the most widely used permitted colours.
- Non-permitted colours like amaranth and rhodamine B were detected in some products. More public awareness efforts are needed regarding synthetic colours, especially concerning children.
- In conclusion, unauthorized colour use has decreased but more
Subjective evaluation of food.. sensory evaluationeishashahid1
This document discusses subjective evaluation of food, which involves assessing characteristics like color, taste, aroma, and texture using human senses. It defines subjective evaluation as a scientific discipline that measures and analyzes how foods are perceived through the senses of sight, smell, taste, touch, and hearing. Sensory evaluation is important for understanding how food looks, smells, feels and tastes to consumers. The document also describes objective evaluation using scientific instruments, and outlines various subjective and objective sensory tests including discrimination, rating, and ranking tests used to evaluate differences between food samples.
This document provides an overview of meat hygiene and quality assurance. It discusses the importance of meat hygiene in ensuring meat safety and suitability for human consumption. Good agricultural practices, good hygiene practices, and hazard analysis and critical control points are described as key components of a meat quality assurance system. Guidelines are provided for maintaining hygiene at various stages of meat production including on farms, during transport, slaughter, processing, and storage.
This document outlines the 12 steps required to develop a Hazard Analysis and Critical Control Points (HACCP) plan according to Codex principles. It discusses assembling a HACCP team with the necessary expertise, describing the product and intended use, constructing a flow diagram, confirming the flow diagram on-site, identifying and analyzing hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, and verifying HACCP procedures. The goal is to apply the seven HACCP principles in a structured manner to develop an effective food safety plan.
The major international food standards and regulations in food industries and food trade are included in this ppt. It includes Codex Alimentarius, USFDA, EFSA
The document provides an overview of the Codex Alimentarius, which establishes international food standards to protect consumer health and ensure fair practices. It is developed by the Codex Alimentarius Commission, a joint program of the UN Food and Agriculture Organization and World Health Organization. The Codex sets standards for food hygiene, additives, contaminants, labeling and more. It aims to harmonize regulations to facilitate international food trade while still maintaining safety.
Food sampling is the process of collecting representative samples of food products to test for quality and safety standards. The document outlines various aspects of food sampling including objectives, tools, sample containers, precautions, collection techniques, packaging, sealing, dispatching samples, documentation, and conclusions. Proper sampling is important to protect public health, detect fraud, and ensure food standards are maintained.
This document discusses meat technology and the conversion of muscle to meat. It covers the structure of muscle tissue, the composition of muscle, and the biochemical changes that occur post-mortem as muscle is converted to meat. Key points include the roles of glycogen, lactic acid, pH, and rigor mortis in determining meat qualities like color, tenderness and water-holding capacity. Preslaughter handling and transport are also discussed as factors that can impact meat quality.
The document discusses different types of milk including whole milk, semi-skimmed milk, skimmed milk, organic milk, Jersey and Guernsey milk, flavored milk, and heat-treated milks like pasteurized milk, sterilized milk, UHT milk, evaporated milk, and condensed milk. It also discusses homogenization, calcium content in milk, dried milk powder, and filtered milks. The end provides contact information for an organization seeking to improve healthcare in India.
The document outlines sanitation and hygiene guidelines for food processing plants. It recommends that employees should not have diseases or open lesions and should maintain a clean, tidy appearance. Employees should not wear fingernail polish or jewelry when processing food. Smoking, spitting, chewing gum and tobacco are prohibited. Employees should wear gloves and dip their hands and feet in disinfectant. The document also provides chlorine levels recommended for various stages of food processing and sanitation.
The document discusses the various sources and types of food contamination. It identifies four main categories of food contamination: biological, chemical, physical, and cross-contamination. Biological contamination occurs when harmful bacteria or microorganisms spread to food. Chemical contamination involves presence of pesticides, cleaning agents, or unsafe materials. Physical contamination contains foreign objects like hair, glass, or pests. Cross-contamination happens when pathogens are transferred between objects used in food preparation. Proper sanitation, storage, and use of specialized cleaners are recommended to prevent contamination.
This document provides an overview of quality and food safety management. It discusses key topics such as the definition of quality, the 6 principles of quality management, what is food safety, common errors, and daily quality practices. The document contains an agenda outlining these topics and includes several quotes, descriptions, and examples to illustrate important concepts in quality and food safety management.
The document outlines the Hazard Analysis and Critical Control Point (HACCP) system for milk processing. HACCP identifies seven principles for food safety that include hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document then provides a hazard analysis for the milk processing steps from reception to packaging and storage. For each step, biological, chemical and physical hazards are identified and critical control points are established to eliminate or reduce the hazards.
This document summarizes several common milk quality tests, including organoleptic, clot on boiling, alcohol, starch, and acidity tests. The organoleptic test uses sight, smell, and taste to rapidly identify poor quality milk without equipment. The clot on boiling test checks for abnormal milk like mastitis milk by looking for coagulation when a sample is boiled. The alcohol test detects increased acidity or rennet levels by checking for coagulation when milk is mixed with alcohol. The starch test uses iodine to detect adulteration with starch by looking for a color change. Finally, the acidity test measures pH to identify developed acidity from bacterial growth.
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.
Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible foods that promote the growth of probiotic bacteria. Synbiotics contain both probiotics and prebiotics. Postbiotics are metabolic byproducts of probiotic bacteria that influence host functions. Functional foods provide health benefits through nutrients and may contain probiotics, prebiotics, and other components. Common probiotic bacteria include Lactobacillus, Bifidobacterium, and Streptococcus species which dominate the gut microbiome and inhibit pathogens.
This document discusses probiotics, including their history, definition, commonly used strains, properties, established health effects, mechanisms of action, advantages, effects in livestock, synergistic use with prebiotics, and the market size. Probiotics are live microorganisms that, when consumed in adequate amounts, confer health benefits. Commonly used probiotic strains include Lactobacillus and Bifidobacterium. Probiotics can help treat conditions like antibiotic-associated diarrhea, cancer, and high cholesterol, and provide benefits to livestock. Prebiotics feed beneficial bacteria to create synbiotic combinations with probiotics. The global probiotics market was estimated at $15.9 billion in 2008 and is projected to reach $
Probiotics and prebiotics can modify the composition and activities of gut microflora. Probiotics include bacteria like Lactobacillus, Bifidobacterium, Enterococcus, and yeasts. They are found naturally in foods like yogurt and kimchi. Prebiotics are non-digestible fibers that feed beneficial bacteria in the gut. Sources include onions, garlic, chicory root and asparagus. Both probiotics and prebiotics help maintain a healthy gut microbiome and provide various health benefits such as treating diarrhea, aiding digestion, and boosting immunity."
Improving food safety and quality in traditional dairy value chain in Assam: ...ILRI
Presented by Ma. Lucila A. Lapar, Rameswar Deka, Johanna Lindahl, Delia Grace at the 58th annual conference of the Australian Agricultural and Resource Economics Society (AARES), Port Macquarie, New South Wales, Australia, 4-7 February 2014.
1. The document outlines a business plan for a dairy farm called Voice Farm. It includes details about the proprietor, qualifications, experience, objectives, executive summary, introduction, marketing mix, SWOT analysis, financial plan with projected expenses, assets/liabilities, cash flow, profit/loss statements, and projected profit/loss for the next 3 years.
2. The key aspects of the plan are establishing a dairy farm with 30 cows to sell quality milk and provide employment. Financial projections estimate annual sales of Rs. 20-30 lakhs with net annual profits of around Rs. 6-7 lakhs over the first 3 years as more cows are acquired.
3. The business aims to
Global trading partners can learn from the example of the New Zealand dairy industry in proactively addressing combustible dust hazards that are present in the milk powder production process during spray drying applications.
Lecture 4 nfdm & whole milk powder (1)Sowmya Marka
The document describes the process for producing whole milk powder and non-fat dry milk powder. The key steps are receiving and selecting high quality milk, heat treatment to destroy pathogens and inactivate enzymes, evaporation to concentrate the milk, drying through spray drying or roller drying, packaging and storage. Quality is maintained through controls on microbiological and chemical composition as well as powder properties like solubility, bulk density and flowability that depend on the manufacturing and drying techniques used.
This document provides a history of process safety and loss prevention within the American Institute of Chemical Engineers (AIChE) from the early 1900s to present day. It discusses how safety has always been an integral part of chemical engineering. It outlines key events that shaped the field, such as the formation of early safety groups within AIChE in the 1950s in response to ammonia plant incidents. It also describes the establishment of influential organizations like the Center for Chemical Process Safety and their impact promoting process safety guidelines and research. The document illustrates how the field of process safety has grown and evolved over the past century to address new challenges through continued collaboration within the chemical engineering community.
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
Caffeine is naturally found in many foods and beverages; along with coffee and tea, it’s also found in cocoa, kola nuts, guarana, yerba mate, and over sixty other leaves, seeds, and/or fruits. While there are many sources of caffeine, the source doesn’t matter, it’s the amount that does. Healthy adults can consume between 300-400 mg of caffeine a day, which equates to a little more than 4 8-ounces cups of coffee.
Nuts, dairy, whole grains, and dark chocolate are heart-healthy foods to include in your diet. Nuts contain healthy fats and are portable sources of protein, vitamins, and minerals. Dairy products like yogurt and cheese provide protein and nutrients like calcium. Whole grains lower cholesterol and blood pressure while reducing cardiovascular disease risk. Dark chocolate and cocoa contain antioxidants that promote heart health and reduce inflammation when consumed in moderation.
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Dairy products, especially milk, provide many essential nutrients. Milk contains protein, carbohydrates, fats, vitamins, and minerals that are important for growth, energy, bone and tooth health, and more. The document recommends daily milk consumption amounts based on age. It also discusses the processing of milk including pasteurization and fortification, different forms of milk like whole, low-fat and skim, and grades of milk quality.
The document summarizes food safety practices in food storage and preparation areas. Meats, seafood and poultry were stored separately from other foods and double wrapped with tags noting food type, storage temperature, and expiration dates. Sauces, fruits and vegetables also had dedicated storage with similar labeling. A separate area portioned and repackaged foods for future use. The preparation area separated each food type and equipped stations with designated tools and handwashing sinks to prevent cross-contamination, with signs identifying cutting boards by food. Charts around cooking stations indicated proper internal cooking temperatures to avoid foodborne illness.
This document provides an overview of probiotics and prebiotics. It discusses the history of probiotics beginning with Elie Metchnikoff's conceptualization in the early 20th century. Examples of commonly used probiotic bacteria like Bifidobacterium and Lactobacillus are provided. The mechanisms of action of probiotics and examples of prebiotics like inulin and fructooligosaccharides are summarized. Finally, clinical applications of probiotics and prebiotics in managing conditions like antibiotic-associated diarrhea, lactose intolerance, and hypercholesterolemia are briefly described.
This document provides an overview of milk and milk products. It discusses the composition of milk including water, fat, protein, carbohydrates, vitamins and minerals. It also covers milk flavor, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, homogenization and more. The document concludes with a discussion of common milk products like cream, butter, cheese, yogurt and ice cream.
Kefir contains more probiotic strains and a higher concentration of probiotics than yogurt. Kefir typically contains around 40 billion probiotic organisms per half cup serving, while Greek yogurt contains around 60 million CFU per gram. The probiotics in kefir are also more likely to colonize the intestines long-term compared to the transient bacteria in yogurt. However, both kefir and yogurt provide health benefits by maintaining digestive health and balancing intestinal microflora.
This document provides an overview of probiotics, focusing on the bacteria Lactobacillus and Bifidobacterium. It discusses the history of probiotics, why they are important for human health, examples of foods containing probiotics, and their mechanisms of action. The document also covers commercial probiotic strains, genetically engineered probiotics, prebiotics, and Indian probiotic manufacturers.
2. DAIRY FOOD SAFETY the Australian approach
National
Regulatory Framework
Dairy
Australia
Development of Dairy Food Policy
Relationship of Federal and State Regulatory Agencies
The Australian New Zealand Food Regulation
Ministerial Council consisting of Health and
Agriculture Ministers from the states and
Federal Government level Partner organisations
territories and the Governments of Australia
Introduction and New Zealand sets policies for food Development of policy and standards APVMA - agricultural and
production in Australia. Food Standards for dairy food production veterinary chemicals
Australia and New Zealand (FSANZ) uses AQIS AHA - animal health and welfare,
The dairy industry is one of Australia’s major rural industries with disease control
these policies as a framework to develop
approximately 8,000 farmers producing about 9.4 billion litres of milk. FSANZ NLIS - animal identification
food standards.
Australia is the third largest global exporter of dairy products.
The Australian Quarantine and Inspection
Service (AQIS) provides certification for State and Territory
Australian dairy farmers are cost efficient pasture based producers of high EPAs - for measures to protect
exported dairy products and helps facilitate Government level SDFAs the environment.
quality milk. On farm productivity continues to increase through improved market access arrangements. AQIS is also The Australian Pesticide and Veterinary AQIS has arrangements in place with
Implementation, enforcement
pastures, supplementary feed and herd management techniques. responsible for the surveillance of animals, Medicines Authority (APVMA) is responsible SDPIs
and surveillance of standards SDFAs for the enforcement of standards
feeds and foods imported into Australia. for a national system that evaluates and for exported product. AQIS may inspect or
Viable dairy industries supplying fresh milk to nearby cities and towns exist registers agricultural and veterinary chemicals check test imported foods for compliance
International standards and codes of
in all Australian states. As a major regional employer, the industry value- and specifies the conditions of use. with Australian standards.
practice derived from the Codex Alimentarius
adds through the processing of milk to produce butter, cream, frozen Commission, World Animal Health The Animal Health Committee (AHC) All dairy businesses (farm and factory) must
Organisation (OIE), World Trade Organisation develops national approaches for the control be licensed. Individual Food Safety Programs
milk products, cheese, yoghurts, specialised powdered milks and dairy of animal diseases the implementation
(WTO) and World Customs Organisation (FSP) for farms and factories are validated
ingredients. Around half of the total milk production is exported. Major export (WCO) provide guidelines for Australian food supported by Animal Health Australia (AHA). by SDFAs before licences are granted and
markets include Japan, Singapore, Malaysia, Indonesia, China and The regulation. The National Livestock Identification System compliance monitored through regular
(NLIS) provides lifetime traceability for
Philippines. Development of Food Standards
audits. An annual verification program is
animals. conducted by SDFAs and AQIS.
Food standards covering all foods produced State Environmental Protection Authorities
Based upon risk management supported by quality science, the Australian State Departments of Primary Industries/
domestically or imported for sale in Australia (EPAs) establish and administer regulations
dairy industry has developed stringent quality management systems that are and New Zealand are developed by Agriculture (SDPIs) enforce regulations for
and codes of practice for the protection
underpinned by comprehensive regulatory requirements. Customer needs, FSANZ in conjunction with stakeholders use of chemicals on farms, animal welfare,
of the environment including recycling of
such as consumers, government agencies control of animal disease and biosecurity
food safety and product traceability are paramount drivers for the quality materials and water.
and industry groups. The Standards including traceability.
systems but factors such as animal welfare, biosecurity and environmental Enforcement and verification
are published in the Australian and New The relevant State Veterinary Practitioners
sustainability are important considerations in the development of the quality Zealand Food Standards Code (FSC). The Food standards are enforced in the
Registration Board registers veterinarians for
management programs. Industry quality assurance (QA) programs require all FSC includes the Primary Production and Australian dairy industry predominately
clinical practice.
Processing Standard for Dairy Products. by State Dairy Food Authorities (SDFA) in
sectors of the supply chain to take responsibility for food safety. conjunction with State Health Departments State Environmental Protection Agencies
AQIS regulates the export of dairy products
(SDoHs) and local government. (EPAs) monitor the environment including
The industry works collaboratively with federal and state government to meet importing country requirements
water and air supplies for conformance with
through the Export Orders. Wherever
regulatory agencies and service suppliers to ensure a preventative approach regulatory requirements.
possible the Export Orders are harmonised
to food safety across the integrated supply chain. Potential risks are with the FSC. Surveillance
monitored on an ongoing basis with industry regularly updated on possible A range of industry and regulatory agencies
consequences from the risks. The industry approach is outcome focused, monitor the safety and quality of milk and
science based, non-prescriptive and proportionate to risk. dairy products through the supply chain.
These include dairy companies, regulatory
The national regulatory framework is an integrated system involving federal groups such as the Australian New Zealand
Dairy Authorities Committee (ANZDAC),
and state regulatory agencies, dairy farmers, dairy companies and Dairy
federal and state regulatory agencies,
Australia. Internationally recognised Codes and Standards provide a basis for SDFAs, SDPIs and EPAs.
Australian dairy food regulation.
The Australian Milk Residue Analysis (AMRA)
Survey is an important measure in monitoring
the safety of milk. (See Further information
section for more about the AMRA Survey).
State Departments of Health (SDHs) monitor
the safety of food at retail level.
Disclaimer: While Dairy Australia has taken all care to ensure the content of this Booklet is accurate at the time of production, it does not accept responsibility for any errors, and accepts
no liability if, for any reason, the information is inaccurate or out of date.
www.dairyaustralia.com.au page 1
3. National
DAIRY FOOD SAFETY the Australian approach
Regulatory Framework
NOTES
1. In some regions, the regional Catchment Management authority has responsibility for regulation of effluent and run off.
2. State Health Departments have agreed arrangements with State Dairy Food Authorities for implementation of regulation for the farm,
transport, manufacture and distribution sectors of the supply chain.
3. AQIS approves State Dairy Food Authorities as authorised agencies for export regulations.
4. AQIS is responsible for regulatory oversight of importation of goods in these categories.
Framework
Indicates primary responsibility Domestic market Export market Partner agencies Influences
Indicates secondary responsibility FederaI Influences State Government Influences
FSANZ APVMA SDFAs SDPIs 1
EPAs 2
SDoH 3
AQIS SDFAs SDPIs AHA NLIS
Pre-farm
Animals
Water 4
Feed 4
Agricultural & Vet chemicals
Fertilisers 4
Farm
Feed
Water
Agricultural chemicals
Fertilisers
Veterinary chemicals
Animals
Premises and equipment
Milking practices
Cleaning
Milk storage
Skills and knowledge
Traceability
Transport
Milk / Traceability
Manufacture
Milk
Ingredients
Water
Packaging material
Equipment
Cleaning
Skilled staff
Traceability
Distribution
Product / Traceability
Markets
Product / Traceability
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4. DAIRY FOOD SAFETY the Australian approach
Pre-farm
Indicates primary responsibility Domestic market Export market Partner agencies
Indicates secondary responsibility Influences
FederaI Influences State Government Influences
FSANZ APVMA SDFAs SDPIs 1
EPAs 2
SDoH 3
AQIS SDFAs SDPIs AHA NLIS
Animals
Water 4
Feed 4
Pre-Farm
Agricultural chemicals
Veterinary chemicals
Fertilisers 4
NOTES
1. In some regions, the regional Catchment Management authority has responsibility for regulation of effluent and run off.
2. State Health Departments have agreed arrangements with State Dairy Food Authorities for implementation of regulation for the farm, transport, manufacture and distribution sectors
of the supply chain. Producing milk and meat requires a range of Electronic ear tags identify all cattle from Only registered veterinarians can prescribe
3. AQIS approves State Dairy Food Authorities as authorised agencies for export regulations.
4. AQIS is responsible for regulatory oversight of importation of goods in these categories. inputs: feed, livestock, fertiliser, chemicals, the property of birth through to death or prescription veterinary chemical treatments
water, skilled labour and other resources. slaughter. This ensures traceability of the for use.
The industry sees each of these inputs animal’s movements, interactions with other
Potential risks to food safety and Water
as essential to food safety and product animals, and health status through its life.
product integrity from initial inputs such Farm Food Safety Programs (FSPs) must
integrity along the supply chain, so the risks The National Livestock Identification System
as feed, livestock, fertilisers, water and ensure water supplies are of suitable quality
are identified and controlled by a range of (NLIS) provides the framework for the
chemicals are assessed by government to protect animal health and to prevent
standards and systems operating well before identification of all Australian livestock.
and national industry agencies on an contamination of milk. State Environmental
they reach the dairy farm.
ongoing basis. Vendor declarations are required to Protection Authorities (EPAs) regulate the
Feed accompany animals moving off farm or move disposal of effluent, which must be retained
The risk management approach leads
Farmers acquire about one-third of their onto the farm from other properties. The on farm and cannot contaminate the water
to the development of standards and
herd’s feed requirements from off-farm declaration provides information about the supply or environment.
codes of practice and guidelines for use
sources, including grain, concentrates, specific animal identification, health status,
by farmers and the farm service sector.
fodder and sometimes by-products from the access to and withhold permits for treated
food industry e.g. molasses, brewers grain. feedstuffs and veterinary treatment.
The grains and stockfeed industries have Animal Health Australia (AHA) coordinates
HACCP based accredited QA programs for the implementation of national animal health
use by their members to ensure the feed is programs across Australia. These programs
safe for use by livestock e.g. Feedsafe. The are implemented through the SDPIs with the
Australian Pesticide and Veterinary Medicines assistance of the livestock industries and
Authority (APVMA) determines the types of registered veterinarians.
chemicals and their use in the production of Fertiliser
stockfeed as well as determining maximum
State legislation ensures fertilisers are
residue limits (MRL). Vendor declarations
appropriately labelled, and sets maximum
about the background and quality of the feed
limits for elements that may accumulate or
are supplied with consignments of feed to
pose a risk to agriculture over the longer
dairy farmers.
term.
To prevent the transmission of disease, state
Chemicals
livestock disease control law prohibits the
feeding of ruminants with animal material. The importation, manufacture, supplies and
Compliance is monitored by Animal Health use of agricultural and veterinary chemicals
Australia, State Departments of Primary is tightly regulated through Federal and
Industries/Agriculture (SDPIs) and State Dairy state legislation administered by APVMA
Food Authorities (SDFAs). in conjunction with state governments.
Chemicals including pesticides must be
Animals registered before they are supplied to
Australia is recognised internationally farmers, a process involving a rigorous
as being free of cattle diseases such as assessment of efficacy, safety, and
Tuberculosis, Brucellosis and BSE. AQIS the potential impacts to trade and the
manages biosecurity on imported animals environment. An approved label details
and plant materials at national level while instructions for use and withholding periods
SDPIs are responsible authorities for the for milk and meat.
management of biosecurity at state level.
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5. DAIRY FOOD SAFETY the Australian approach
Farm
Dairy farms in Australia are primarily
Indicates primary responsibility Domestic market Export market Partner agencies pasture-based with conserved fodders,
Indicates secondary responsibility Influences
FederaI Influences State Government Influences grains and prepared stock-foods used as
FSANZ APVMA SDFAs SDPIs 1
EPAs 2
SDoH 3
AQIS SDFAs SDPIs AHA NLIS supplementary feed.
Feed Under the FSANZ Food Standards Code
(FSC) Standard 4.2.4 all dairy farms
Water are legally are required to develop and
Agricultural chemicals implement a documented Food Safety
Program (FSP). Core elements of the FSP
Fertilisers include:
Veterinary chemicals • Control of contaminants – physical,
chemical and microbiological
Animals • Dairy milking premises
Premises and equipment • Hygienic milking
• Water supply and quality
Milking practices • Cleaning and sanitising
Cleaning • Traceability and records
Farm
• Personnel competency
Milk storage Vendor declarations are required when The milking shed and holding yards are
These programs are approved and
Skills and knowledge accredited by SDFA before dairy farm animals are sold off farm or purchased from designed and constructed to minimise
licences are issued. Approved auditors external sources. animal stress and injury and for the ease of
Traceability cleaning. Effluent is disposed carefully to
conduct regular audits. All antibiotics and most other veterinary
minimise pollution of the environment and
NOTES chemicals are only available by prescription
1. In some regions, the regional Catchment Management authority has responsibility for regulation of effluent and run off. the farm water supplies.
2. State Health Departments have agreed arrangements with State Dairy Food Authorities for implementation of regulation for the farm, transport, manufacture and distribution sectors through registered veterinarians. Farmers
of the supply chain. must use veterinary medicines in accordance Milk Storage
3. AQIS approves State Dairy Food Authorities as authorised agencies for export regulations.
with label directions, observe recommended Milk is quickly cooled after collection from
withholding periods for milk and meat and the cow and before storage in a bulk milk
All Australian dairy farms are required to
keep records of all treatments. vat. FSC Standard 4.2.4 requires milk to
have documented food safety programs
(FSP). State Dairy Food Authorities Government controls diseases of regional be cooled and stored at temperatures that
(SDFAs) approve the FSP before a dairy significance through a range of legislated prevent or minimise the growth of microbial
farm licence is granted. Approved programmes under the Livestock Disease hazards in the milk. Current guidelines
auditors conduct regular audits of the Control legislation. Welfare standards for require milk to be cooled to 5°C within 3½
farm FSP . animals are legislated by each State. hours from start of milking.
All animals are individually identified from Trained personnel service the cooling
To support farmers with the management of
birth to death. Farmers actively monitor system and milk temperature is checked
mastitis, reproduction and animal welfare,
the health and well being of animals with at the time of collection. Cleaning and
the Australian dairy industry has developed
the assistance of registered veterinarians. sanitising procedures for cooling and
and conducts numerous extension programs
Vendor declarations are required for that address animal health and welfare storage equipment are documented and
animals and stockfeed purchased from e.g. Countdown Downunder, Incalf and implemented in accordance with the
external sources. farm’s FSP.
Risks from agricultural chemicals in CowTime.
Risks from agricultural and veterinary feed and water are minimised by the use Milk Harvesting Skilled managers and staff are required
chemicals are minimised by ensuring that
of chemicals registered by the APVMA with to manage potential food safety risks that
only chemicals registered by Australian Skilled staff use modern machine milking
farmers following directions for use and may arise from the milk production process.
Pesticide and Veterinary Medicines techniques and practices to ensure that
recommended withholding periods for milk Information from dairy companies on milk
Authority (APVMA) are used on the farm. cows are milked hygienically with minimal
and meat. The farmer records the frequency quality and feedback from audits of FSP
Label instructions for use and withholding stress. The cows are usually milked twice a
and duration of use of chemicals. Vendor assists farm managers to ensure the safety
periods for milk and meat are followed. day. Colostrum is segregated from the main
declarations are required for feed sourced of milk. The dairy industry supported by
Records document the frequency and milk supply.
from external sources. educational providers such as National
duration of use.
Milking equipment is cleaned and sanitised Centre for Dairy Education Australia
Trained operators using clean and The health and welfare of the animals
ready for the next milking using detergents develops and deliveries specialist programs
sanitised equipment milk cows. The milk is is paramount to ensure optimal production.
and sanitisers registered by the APVMA. to strengthen farmers’ skills.
cooled promptly and stored until collection Although most dairy cattle are bred on the
The quality of water used in the dairy is
under temperatures to minimise the farm, all livestock must be individually The farm FSP requires comprehensive
growth of microbial hazards. monitored to ensure it does not have the
identified from birth to death to ensure records to be maintained. These include
potential to contaminate milk.
lifetime traceability. In consultation with use of chemicals, animals treated, milk and
registered veterinarians, farmers actively Trained technicians supply and maintain meat withhold periods, vendor declarations
monitor and treat diseases as required. milking equipment. for incoming and outgoing feed and animals,
Treated animals must be clearly identified to milk quality reports, audit results and action
ensure segregation of unsuitable milk. taken if problems are identified.
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6. DAIRY FOOD SAFETY the Australian approach
Transport
Indicates primary responsibility Domestic market Export market Partner agencies
Indicates secondary responsibility Influences
FederaI Influences State Government Influences
FSANZ APVMA SDFAs SDPIs 1
EPAs 2
SDoH 3
AQIS SDFAs SDPIs AHA NLIS
Milk
Traceability
NOTES
1. In some regions, the regional Catchment Management authority has responsibility for regulation of effluent and run off.
2. State Health Departments have agreed arrangements with State Dairy Food Authorities for implementation of regulation for the farm, transport, manufacture and distribution sectors
of the supply chain.
3. AQIS approves State Dairy Food Authorities as authorised agencies for export regulations.
Milk transport operators must have an In peak season, collection usually occurs
approved Food Safety Program (FSP) daily. When production declines, milk
and be licensed by the relevant State collections may reduce to a SDFA approved
Dairy Food Authority (SDFA). frequency.
The temperature and time of transport Prior to milk collection at the farm, tanker
is managed to minimise potential food drivers sample milk for testing by the
safety risks. company. Typical tests include fat, protein,
somatic cell count, microbiological quality
All milk transport operators must have a
and antibiotic residues. The results of the
documented Food Safety Program (FSP)
tests are provided to the farmer and used
approved by SDFAs. Core elements of the
as a basis for payment. If an abnormal
FSP include:
Transport
result, such as positive antibiotic residue
• control of food safety hazards during
or high somatic cell is detected, the farmer
collection and transport from equipment,
is promptly notified of the result and
vehicles, containers and personnel
appropriate action is taken.
• product traceability
• time and temperature controls
• personnel skills and knowledge
Prior to unloading at the factory, the
manufacturer may check the milk for
quality. Typical tests include antibiotic
residue and temperature. If a positive residue
result is detected, trace-back testing is
performed on individual milk samples from
each farm supplier so corrective action can
be taken.
The temperature of milk or product and
time of transport is controlled to minimise
potential hazards.
Tankers are cleaned using Cleaning
in Place (CIP) systems with approved
chemicals and potable water. Visual
inspections of the internal tanker surfaces
and swabbing of food contact surfaces
may be used to check the effectiveness of
cleaning programmes.
Information on the origin of and
destination of milk supplies is recorded to
ensure traceability from farm to manufacturer
and from manufacturer to farm if required.
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