This document discusses various issues related to food safety in horticulture in India. It notes that while food production has increased significantly due to the Green Revolution, declining resources, increasing population and malnutrition present ongoing challenges. Ensuring safe food is important to prevent food-borne illnesses and promote international trade. Food safety must be maintained throughout the production chain. The government has established several organizations and regulations to set standards and assure quality, though continuing efforts are needed to reduce risks from pesticides, microbes and other contaminants in horticultural crops.
This document provides an overview of food fortification efforts in India. It notes that India faces significant challenges with undernutrition, micronutrient malnutrition, and overnutrition. Food fortification is presented as a cost-effective strategy to address micronutrient deficiencies. The document outlines the various foods being fortified in India (wheat flour, rice, milk, oil, double fortified salt) through both public programs and open commercial markets. It provides details on the regulatory status and progress of fortification across states and union territories. Overall, the summary highlights that food fortification is a scalable solution being implemented in India to combat malnutrition in a sustainable and cost-effective manner.
This document discusses various aspects of food standards, food security, and food adulteration in India. It begins by defining food and different types of adulterants. It then discusses the impact of food adulteration, including past food regulations. It introduces the Food Safety and Standards Authority of India (FSSAI) and how it improved upon previous laws. Key features of FSSAI include risk-based standards, licensing requirements, and an adjudication process for penalties. The document also discusses concepts of food security, including the four dimensions of availability, access, utilization, and stability. It outlines India's approach to ensuring food security through programs like PDS, ICDS, MDMS, and the National Food Security Act.
This document summarizes various food standards and regulations in India. It discusses the AGMARK standards for grading agricultural products. It also describes ISO standards related to quality management systems and food safety. The Codex Alimentarius Commission sets standards for food additives, veterinary drugs, and pesticide residues. The Food Safety and Standards Authority of India was established to regulate food manufacturing and ensure safety. The Bureau of Indian Standards develops Indian food standards across various technical committees.
The document discusses food legislation and regulations in different countries. It explains that food products must comply with local laws and regulations to gain market access in a country. These laws ensure food safety and suitability for consumers. Regulations may be based on international standards set by Codex Alimentarius or a country's own rules. The document then discusses India's food laws and regulations, including the Food Safety and Standards Act of 2006, and the roles of the Bureau of Indian Standards and AGMARK in setting standards and certifying that products meet those standards. Finally, it briefly outlines the structure and responsibilities of the U.S. Food and Drug Administration and its Center for Food Safety and Applied Nutrition regarding food safety in the United States.
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.
FSSAI has launched many schemes to promote Food Safety across the country. The purpose is to make everyone aware of the need for Food Safety and its management. few of the FSSAI schemes have been listed in the epresentation.
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA REGULATIONS,2011-IMPACT ON...Pallavi Moudgil
1) The Food Safety and Standards Act of 2006 consolidated various food laws in India into a single authority called FSSAI to establish science-based standards for food safety and regulate the food industry.
2) Implementation of the Act is expected to benefit the food industry by bringing uniformity to standards, reducing compliance costs, and enabling growth through new product development.
3) However, effective implementation will require strengthening India's food testing infrastructure and building a robust surveillance system to monitor contaminants and support FSSAI in setting science-based standards.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
This document provides an overview of food fortification efforts in India. It notes that India faces significant challenges with undernutrition, micronutrient malnutrition, and overnutrition. Food fortification is presented as a cost-effective strategy to address micronutrient deficiencies. The document outlines the various foods being fortified in India (wheat flour, rice, milk, oil, double fortified salt) through both public programs and open commercial markets. It provides details on the regulatory status and progress of fortification across states and union territories. Overall, the summary highlights that food fortification is a scalable solution being implemented in India to combat malnutrition in a sustainable and cost-effective manner.
This document discusses various aspects of food standards, food security, and food adulteration in India. It begins by defining food and different types of adulterants. It then discusses the impact of food adulteration, including past food regulations. It introduces the Food Safety and Standards Authority of India (FSSAI) and how it improved upon previous laws. Key features of FSSAI include risk-based standards, licensing requirements, and an adjudication process for penalties. The document also discusses concepts of food security, including the four dimensions of availability, access, utilization, and stability. It outlines India's approach to ensuring food security through programs like PDS, ICDS, MDMS, and the National Food Security Act.
This document summarizes various food standards and regulations in India. It discusses the AGMARK standards for grading agricultural products. It also describes ISO standards related to quality management systems and food safety. The Codex Alimentarius Commission sets standards for food additives, veterinary drugs, and pesticide residues. The Food Safety and Standards Authority of India was established to regulate food manufacturing and ensure safety. The Bureau of Indian Standards develops Indian food standards across various technical committees.
The document discusses food legislation and regulations in different countries. It explains that food products must comply with local laws and regulations to gain market access in a country. These laws ensure food safety and suitability for consumers. Regulations may be based on international standards set by Codex Alimentarius or a country's own rules. The document then discusses India's food laws and regulations, including the Food Safety and Standards Act of 2006, and the roles of the Bureau of Indian Standards and AGMARK in setting standards and certifying that products meet those standards. Finally, it briefly outlines the structure and responsibilities of the U.S. Food and Drug Administration and its Center for Food Safety and Applied Nutrition regarding food safety in the United States.
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.
FSSAI has launched many schemes to promote Food Safety across the country. The purpose is to make everyone aware of the need for Food Safety and its management. few of the FSSAI schemes have been listed in the epresentation.
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA REGULATIONS,2011-IMPACT ON...Pallavi Moudgil
1) The Food Safety and Standards Act of 2006 consolidated various food laws in India into a single authority called FSSAI to establish science-based standards for food safety and regulate the food industry.
2) Implementation of the Act is expected to benefit the food industry by bringing uniformity to standards, reducing compliance costs, and enabling growth through new product development.
3) However, effective implementation will require strengthening India's food testing infrastructure and building a robust surveillance system to monitor contaminants and support FSSAI in setting science-based standards.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)JwalaJayadeep
The Food Safety and Standards Authority of India (FSSAI) was established under the Food Safety and Standards Act of 2006. FSSAI is responsible for protecting public health by regulating food manufacturing, distribution, and safety in India. It enforces various standards and licensing requirements. FSSAI's mission is to ensure access to safe, nutritious, and quality food for all citizens of India through a science-based risk analysis approach.
This document discusses food regulation standards in India. It outlines both compulsory and voluntary regulations. Compulsory regulations include the Prevention of Food Adulteration Act 1954, Essential Commodities Act 1954, Fruit Products Act 1955, and Milk and Milk Products Act 1992. Voluntary regulations include AGMARK, ISI (Indian Standards Institution), and FSSAI (Food Safety and Standards Authority of India). The purpose of these regulations is to ensure food safety, quality, and to prevent contamination.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
Indian standards regulations of food safetyashok koori
The document discusses several Indian regulations and standards related to food safety. It describes the objectives and functions of the Food Safety and Standards Authority of India (FSSAI), which regulates and sets standards for food in India. It also discusses standards set by the Bureau of Indian Standards (BIS) for microbiological limits in foods like milk and meat. Other acts mentioned include the Agricultural Produce Grading and Marketing Act, Meat Food Products Order, Milk and Milk Products Order, and the Prevention of Food Adulteration Act.
Accredition and cirtification agencies in organic farmingANFAS KT
The document discusses various accreditation and certification agencies involved in organic farming. It outlines several national agencies in India recognized by the Government of India to certify organic products for export, including APEDA, Spice Board, Coffee Board, Tea Board, and Coconut Development Board. It also describes several international certification agencies like ECOCERT, Demeter, Skal, and IMO that certify organic products according to standards in Europe, Japan, the US, and other countries. Finally, it lists the accredited certification bodies under India's National Programme for Organic Production.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
The document discusses the labeling requirements for packaged foods in India according to the Food Safety and Standards (Packaging and Labeling) Regulations 2011. It outlines 12 key pieces of information that must be included on food labels: 1) name of the food, 2) ingredients list, 3) nutritional information, 4) vegetarian/non-vegetarian declaration, 5) food additives, 6) manufacturer details, 7) net quantity, 8) batch/lot/code number, 9) dates, 10) instructions for use, 11) specific labeling for infant formula, and 12) specific labeling for edible oils. Failure to include all required information can result in penalties.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
The document discusses food packaging regulation. It provides an overview of key stakeholders in food packaging including consumers, government regulators, and packaging manufacturers. It outlines the primary functions of food packaging which are to protect food from contamination and preserve quality. The document also discusses trends driving innovation in food packaging and how packaging changes have driven the introduction of new food categories. It provides an overview of global regulatory scenarios for food packaging in countries like the US, EU, Canada, and India. The Indian regulatory framework and key proposed changes to regulations are also summarized.
This document provides an overview of food safety in India. It begins with definitions of key terms related to food classification, surveillance, hygiene, additives, and adulteration. It then covers topics like food preservation, processing, sanitation of establishments, nutrient conservation, fortification, and specific issues like milk hygiene. The document also discusses the Food Safety and Standards Act of 2006 and mechanisms to prevent food adulteration. Overall, the document outlines important concepts and issues regarding ensuring food safety from production to consumption in India.
AGMARK is a certification mark employed on agricultural 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 document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
The Food Safety and Standards Authority of India (FSSAI) regulates the import, manufacture, and sale of nutraceuticals in India under the Food Safety and Standard Act 2006. FSSAI requires licenses for all parties involved in the food sector and has established regulations for product evaluation, analysis, health claims and other aspects of importing, manufacturing and selling nutraceuticals. Licenses include basic registration for small retailers, state licenses for medium businesses, and central licenses for large manufacturers. FSSAI regulations aim to standardize and ensure safety of the nutraceutical industry in India.
Laws and regulations related to food industries Sachin Kapoor
This document discusses India's food laws and regulations. It provides context on factors that influence a country's food laws, such as adopting international standards. It then summarizes several key Indian food laws that have been passed, including the Food Safety and Standards Act, 2006, which consolidated many previous food laws. The objectives and requirements of some of these prior laws are outlined, such as maintaining hygienic production standards for fruit and vegetable products. The roles of regulatory bodies like FSSAI and BIS in establishing food standards and certification in India are also mentioned.
The document discusses enhancing halal sustainability through research and innovation. It notes that the global population is expected to increase significantly by 2050, requiring 60-110% more food production. Fera Science Limited works to meet this challenge through various initiatives: ensuring crop protection and economic yields; assuring food quality, safety and authenticity; and promoting sustainable, safe and ethical crop production. Fera conducts applied research, provides testing and certification services, and develops proficiency testing schemes and reference materials. The document proposes that Fera can contribute to halal sustainability by scientifically determining species in foods using mass spectrometry methods and expanding quality assurance programs.
This document provides an overview of the national food control system in the Maldives. It discusses the various government agencies responsible for food regulation, including the Maldives Food and Drug Authority and Health Protection Agency. It outlines some of the current food safety laws and regulations but notes issues with implementation due to the geographic dispersion of islands and lack of technical capacity. It also identifies challenges such as the absence of a comprehensive food law and lack of trained staff. The document concludes by thanking the audience and inviting questions.
Food safety and standard act, 2006 fssaiRavish Yadav
complete learning on the topic of food safety and standard act, used in day to day life, fssai hallmark everyone can see in food items , so here is the detail study on fssai
Emerging Aquatic Food Quality and Safety Management Systems- Dr. Jeyasekaran.pdfGeevaretnamJeyasekar
This document discusses emerging aquatic food quality and safety management systems. It provides an overview of global aquatic food production, trade, and major importing and exporting countries. It then discusses the major hazards associated with aquatic food products including chemical, biological, and physical hazards. The document outlines various international standards and regulations for food safety from organizations like Codex Alimentarius, the EU, USFDA, ISO, and WTO. It also discusses the roles of organizations in India like FSSAI and EIC in regulating aquatic food safety. The conclusion advocates for sustainable aquatic food product systems through an integrated HACCP approach and international cooperation on regulations.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptxDR.SUMIT SABLE
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)JwalaJayadeep
The Food Safety and Standards Authority of India (FSSAI) was established under the Food Safety and Standards Act of 2006. FSSAI is responsible for protecting public health by regulating food manufacturing, distribution, and safety in India. It enforces various standards and licensing requirements. FSSAI's mission is to ensure access to safe, nutritious, and quality food for all citizens of India through a science-based risk analysis approach.
This document discusses food regulation standards in India. It outlines both compulsory and voluntary regulations. Compulsory regulations include the Prevention of Food Adulteration Act 1954, Essential Commodities Act 1954, Fruit Products Act 1955, and Milk and Milk Products Act 1992. Voluntary regulations include AGMARK, ISI (Indian Standards Institution), and FSSAI (Food Safety and Standards Authority of India). The purpose of these regulations is to ensure food safety, quality, and to prevent contamination.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
Indian standards regulations of food safetyashok koori
The document discusses several Indian regulations and standards related to food safety. It describes the objectives and functions of the Food Safety and Standards Authority of India (FSSAI), which regulates and sets standards for food in India. It also discusses standards set by the Bureau of Indian Standards (BIS) for microbiological limits in foods like milk and meat. Other acts mentioned include the Agricultural Produce Grading and Marketing Act, Meat Food Products Order, Milk and Milk Products Order, and the Prevention of Food Adulteration Act.
Accredition and cirtification agencies in organic farmingANFAS KT
The document discusses various accreditation and certification agencies involved in organic farming. It outlines several national agencies in India recognized by the Government of India to certify organic products for export, including APEDA, Spice Board, Coffee Board, Tea Board, and Coconut Development Board. It also describes several international certification agencies like ECOCERT, Demeter, Skal, and IMO that certify organic products according to standards in Europe, Japan, the US, and other countries. Finally, it lists the accredited certification bodies under India's National Programme for Organic Production.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
The document discusses the labeling requirements for packaged foods in India according to the Food Safety and Standards (Packaging and Labeling) Regulations 2011. It outlines 12 key pieces of information that must be included on food labels: 1) name of the food, 2) ingredients list, 3) nutritional information, 4) vegetarian/non-vegetarian declaration, 5) food additives, 6) manufacturer details, 7) net quantity, 8) batch/lot/code number, 9) dates, 10) instructions for use, 11) specific labeling for infant formula, and 12) specific labeling for edible oils. Failure to include all required information can result in penalties.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
The document discusses food packaging regulation. It provides an overview of key stakeholders in food packaging including consumers, government regulators, and packaging manufacturers. It outlines the primary functions of food packaging which are to protect food from contamination and preserve quality. The document also discusses trends driving innovation in food packaging and how packaging changes have driven the introduction of new food categories. It provides an overview of global regulatory scenarios for food packaging in countries like the US, EU, Canada, and India. The Indian regulatory framework and key proposed changes to regulations are also summarized.
This document provides an overview of food safety in India. It begins with definitions of key terms related to food classification, surveillance, hygiene, additives, and adulteration. It then covers topics like food preservation, processing, sanitation of establishments, nutrient conservation, fortification, and specific issues like milk hygiene. The document also discusses the Food Safety and Standards Act of 2006 and mechanisms to prevent food adulteration. Overall, the document outlines important concepts and issues regarding ensuring food safety from production to consumption in India.
AGMARK is a certification mark employed on agricultural 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 document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
The Food Safety and Standards Authority of India (FSSAI) regulates the import, manufacture, and sale of nutraceuticals in India under the Food Safety and Standard Act 2006. FSSAI requires licenses for all parties involved in the food sector and has established regulations for product evaluation, analysis, health claims and other aspects of importing, manufacturing and selling nutraceuticals. Licenses include basic registration for small retailers, state licenses for medium businesses, and central licenses for large manufacturers. FSSAI regulations aim to standardize and ensure safety of the nutraceutical industry in India.
Laws and regulations related to food industries Sachin Kapoor
This document discusses India's food laws and regulations. It provides context on factors that influence a country's food laws, such as adopting international standards. It then summarizes several key Indian food laws that have been passed, including the Food Safety and Standards Act, 2006, which consolidated many previous food laws. The objectives and requirements of some of these prior laws are outlined, such as maintaining hygienic production standards for fruit and vegetable products. The roles of regulatory bodies like FSSAI and BIS in establishing food standards and certification in India are also mentioned.
The document discusses enhancing halal sustainability through research and innovation. It notes that the global population is expected to increase significantly by 2050, requiring 60-110% more food production. Fera Science Limited works to meet this challenge through various initiatives: ensuring crop protection and economic yields; assuring food quality, safety and authenticity; and promoting sustainable, safe and ethical crop production. Fera conducts applied research, provides testing and certification services, and develops proficiency testing schemes and reference materials. The document proposes that Fera can contribute to halal sustainability by scientifically determining species in foods using mass spectrometry methods and expanding quality assurance programs.
This document provides an overview of the national food control system in the Maldives. It discusses the various government agencies responsible for food regulation, including the Maldives Food and Drug Authority and Health Protection Agency. It outlines some of the current food safety laws and regulations but notes issues with implementation due to the geographic dispersion of islands and lack of technical capacity. It also identifies challenges such as the absence of a comprehensive food law and lack of trained staff. The document concludes by thanking the audience and inviting questions.
Food safety and standard act, 2006 fssaiRavish Yadav
complete learning on the topic of food safety and standard act, used in day to day life, fssai hallmark everyone can see in food items , so here is the detail study on fssai
Emerging Aquatic Food Quality and Safety Management Systems- Dr. Jeyasekaran.pdfGeevaretnamJeyasekar
This document discusses emerging aquatic food quality and safety management systems. It provides an overview of global aquatic food production, trade, and major importing and exporting countries. It then discusses the major hazards associated with aquatic food products including chemical, biological, and physical hazards. The document outlines various international standards and regulations for food safety from organizations like Codex Alimentarius, the EU, USFDA, ISO, and WTO. It also discusses the roles of organizations in India like FSSAI and EIC in regulating aquatic food safety. The conclusion advocates for sustainable aquatic food product systems through an integrated HACCP approach and international cooperation on regulations.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptxDR.SUMIT SABLE
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
This document provides an overview of global food safety. It discusses foodborne illness, notable recent outbreaks, and approaches to controlling foodborne pathogens. Foodborne illness is a major health issue worldwide. Investigating outbreaks involves detecting cases, generating hypotheses, and identifying the contaminated food item. Quality assurance systems like HACCP aim to control food safety hazards. International organizations work to harmonize food standards globally.
The document provides information on various food regulatory organizations around the world:
- It discusses key Indian acts and organizations that regulate food including the Food Safety and Standards Act 2006, AGMARK, and FSSAI.
- The Food and Agriculture Organization (FAO) is introduced as the UN agency working to defeat hunger internationally.
- Details are given about the structure and departments of the FAO, as well as its objectives, programs, and achievements.
- The US Food and Drug Administration is summarized, including what products it regulates and its organizational structure with centers focused on specific product areas.
- Other food safety systems discussed include HACCP, which provides a systematic approach to food safety,
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.
The document discusses organic feed production guidelines in India. It provides an introduction to organic agriculture principles and the National Programme for Organic Production (NPOP) in India, which oversees organic certification. The NPOP requires that livestock and poultry diets consist of at least 85-80% feedstuffs from organic sources. The document also outlines specific NPOP regulations for organic feed production, including allowed feed ingredients and additives, and processing and handling standards for organic animal feed.
Organic farming and food production avoids the use of chemicals like pesticides, fertilizers, growth hormones and antibiotics. Organic farmers use crop rotation and natural methods to maintain soil quality and prevent monocultures. Organically produced food has more vitamins and minerals, and fewer contaminants. India exported over 888,000 metric tons of organic products in 2020-21, worth over 70,000 crores rupees. The government promotes organic farming through schemes like Paramparagat Krishi Vikas Yojana and Mission Organic Value Chain Development in North East Region. While organic food can be more expensive and have higher production costs, it has benefits like being natural, healthier, sustainable and tasting better.
Thailand faces several challenges in ensuring food safety as the food supplier to the world. These include a growing population that will increase demand for food, uncertainty around food security, and energy and climate change issues. To address these, Thailand aims to strengthen its competitiveness in food and fuel production through developing human resources and technological skills. The country also seeks to improve food safety management systems and regulations to meet rising standards for food exported to other countries, especially with the upcoming ASEAN Economic Community.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
Organic farming:A prospect for food, environment and livelihood securityMuhammad Shahbaz
Organic agriculture can help achieve food and nutrition security by: Improving traditional agricultural yields without forcing producers into dependence on synthetic inputs, thus outputs per area of marginal land increase and stabilise thanks to higher resilience
Module 02 - Introduction to Food Safety 3.3.18.pptRapidAcademy
This document provides an introduction to food safety, including definitions of key terms like food safety, food safety management systems, food hazards, and conditions that favor microbial growth. It discusses physical, chemical, and biological hazards as well as allergens. The responsibilities of food companies, food handlers, and consumers are outlined in relation to allergen management.
This document discusses public health and veterinary public health. It defines public health as efforts to promote community health, including ensuring nutrition, preventing diseases, and promoting hygiene. Veterinary public health applies veterinary knowledge to protect human health from zoonotic diseases transmitted through foods of animal origin or direct contact with animals. Key activities include inspecting slaughter facilities, animals, and foods to ensure safety, as well as preventing and controlling diseases in animals and environmental contamination. Ante-mortem and post-mortem meat inspections provide important disease surveillance data and help control biological hazards.
The document discusses microbiological criteria for meat products. It defines microbiological criteria and explains that criteria are used to define the acceptability of processes, products, or food lots based on the absence, presence, or number of microorganisms and/or toxins in samples. Criteria can be used by individual establishments or to set national baselines. The document also outlines important foodborne hazards, terms related to microbiological standards, sources of meat contamination, and indicator tests used to monitor meat safety.
This document discusses food adulteration in Bangladesh, including what constitutes food adulteration, common adulterants used, and the health effects. It notes food adulteration is a serious public health issue in Bangladesh, with an estimated 45 million people suffering from food poisoning each year. Common adulterants used include formalin, urea, artificial colors and chemicals like lead chromate. The document outlines laws and regulations around food safety in Bangladesh and strategies to prevent food adulteration like increasing awareness, strengthening testing labs, and proper implementation of food laws.
AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.pptPriyankaSharma89719
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
This document discusses India's organic food exports and related trade policies. It notes that India has a large amount of certified organic agricultural land and is a top producer. Key points covered include:
- Regulations recognize two certification systems to benefit farmers and control unethical practices. Labelling must provide accurate organic status information.
- Biosecurity policies manage risks from pests, diseases, and GMOs in a holistic way across food and agriculture.
- WTO/SPS Agreement implementation designated authorities, established standards, and focused on capacity building, research, and public-private partnerships related to biosecurity.
Similar to Dr.s.k.malhotra drug & food safety (20)
Climate change poses risks to global food security by reducing agricultural productivity and increasing weather variability. The effects are already seen in reduced wheat and maize yields in many regions. Sub-Saharan Africa and South Asia are particularly vulnerable hotspots. Projections show further crop yield losses after 2030 if temperatures rise over 2°C, posing large risks to food availability and access. Adaptation is needed through use of existing technologies, managing climate risks, exploiting co-benefits of practices that both adapt and mitigate greenhouse gases, identifying benefits of climate change, and addressing poverty and governance challenges.
Dr.r.k.dhuria hydroponics aks, new delhiAyurvetAks
This document discusses the benefits of hydroponics technology for growing fodder. It notes that hydroponics allows for fodder cultivation without soil by supplying nutrients to plants through water. Key advantages highlighted include water savings, ability to produce fodder on marginal land, consistent year-round supply, reduced growth time, lower labor needs, enhanced nutritional value of fodder, safety for animal consumption, and potential improvements to animal health and land availability for other food crops.
This document discusses a trial conducted by Sumul Dairy in Surat, India to evaluate the effects of feeding hydroponically grown maize to growing heifers. In the trial, 20 heifers were fed a conventional diet while another 20 were supplemented with hydroponic maize. The hydroponic feeding resulted in higher reproductive efficiency, daily weight gain, and lower cost of weight gain. It also reduced water and land usage compared to conventional fodder production. The hydroponic system improved the nutritional quality of the feed and allowed consistent supply with less labor.
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Dr.s.k.malhotra drug & food safety
1. Drug and Chemical Residues as Hazards
to Food Safety in Horticulture
S.K. Malhotra
Horticulture Commissioner,
Ministry of Agriculture, Government of India and
Assistant Director General (Horticulture),
Indian Council of Agricultural Research, New Delhi
2. Let us have short overview about
……
• Situation of Food and Nutrition
• Can we produce to meet growing needs ?
in the Changing Scenario
3. Emerging Scenario
• Growing population
• Declining land and water
• Increasing malnutrition
• New diseases, pests and
uncertainty of weather
• Global prices of food
shooting up
• Safe food for consumption
• Task –
• Food,
• Fodder
• Fibre
• Fuel
and Health care
4. How Indian agric. Has changed in past 60 years
• Since 1950-51- increase in production :
Food grains - 4.5 times,
Horticultural crops - 11 times,
Fish - 9 times
Milk - times &
Eggs 27 times
id Rapid stride
Laudable achievements
• India's transformation from a food deficit to a
food surplus country
• But increasing demand for food grains, fruits,
vegetables & others and food safety are of concern
5. The green revolution
Adoption of HYVs
Use of agro-chemicals
Irrigation
The green
revolution
enabled
India’s food
production to
keep up with
population
growth.
7. Pesticide use
• Pesticide use is still rising sharply across the
world, although growth has slowed in the U.S.
•1 billion kg
(2 billion lbs.)
of pesticides are
applied each year
in the U.S.
• In India 82000
metric ton (21000
mt for fruits-veg.
(750g/ha)
8. Foods- sustain life
• Absolute safe food - which will not cause any
damage or harm to human body.
• Our food is subject to contamination
9. Specific food safety issues
• Fertilizers and other plant growing aids
• Pesticides
• Microbiological contamination
• Additives, colours and flavours
• Antibiotics and other food additives
• Irradiation
• Naturally occurring food toxicants
• Nutrition
• Pollutants
• Processing, packaging and labeling
Hazards: Physical, Chemical, Biological
18. PPeeooppllee wwiitthh aa hhiigghheerr rriisskk ooff
ffooooddbboorrnnee iillllnneessss
PPrreeggnnaanntt
wwoommeenn
IInnffaannttss
YYoouunngg cchhiillddrreenn aanndd
oollddeerr aadduullttss
People with weakened
immune system and
individuals with certain
chronic diseases
A REPORT: By reducing 20 to 10
μg/kg aflatoxins – 300 cancers/
billion/year can be avoided
19. Why food safety ?
Food safety ensures :
•Prevention of food borne diseases
•Provides nutrition and good quality to the
consumer
•Promotes international trade and stimulates
economic development.
•Guarantee that food has no negative effects on
health of consumer
20. Food safety -two basic concepts
• Toxicity (capacity of a substa nce to produce harm or injury)
and
• Hazard (relative probability that harm or injury will result
when the substance is used in a proposed manner & quantity)
21. Maintaining Food safety
Essential in the entire chain of food production:
•Raw agricultural commodity at farm level,
•Primary processing (on-farm processing),
•Secondary food processing level such as canning,
freezing, drying and packing,
•Food distribution both at national and international
level;
•Food retailing, food catering and domestic food
preparation.
Farmer, growers, manufacturers and processors, food
handlers and consumers – responsibility for quality
22. What is food quality?
• Quality - characteristics of food which determine
the degree of its acceptability by the consumer.
• Quality means product meets consumer
expectations
• Quality is overall, consumer’s satisfaction and
value worth, which he is paying.
Quality characteristics :
Sensory characteristics – Colour, gloss, viscosity, size
and shape, kinesthetic of texture and flavour.
Hidden characteristics – Nutritive value, adulterants
and toxins (microbial toxins, pesticide residues or
heavy metals)
23. Organizations looking after food safety and quality
• National –
Bureau of Indian Standards (BIS)
Directorate of Marketing & Inspection
(Agmark)
• International –
Codex Alimentarius Commission (CAC)
International Standards Organization (ISO)
Association of Official Agri. Chemists (AOAC)
United States Department of Agriculture
(USDA)
Food and Drugs Administration (FDA)
Joint Meeting on Pesticide Residues (JMPR)
25. National Food Legislations
• Prevention of Food Adulteration Act, 1954 and Rules, 1955
• Agriculture Produce Act, 1937 (AGMARK) Grading and Marketing
• Bureau of Indian Standards Act, 1986
• Environment Protection Act, 1986 and Rules, 1989
• Export (Quality Control and Inspection) Act, 1963
• Essential Commodities Act, 1955
• Insecticides Act, 1968
• Standard of Weights and Measures Act, 1976
• Fruit Product Order, 1955
• Meat Product Control Order, 1973
• Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order,
1967
• Milk and Milk Product Order, 1992
• Vegetable Oil Products (Regulation) Order, 1998
• Edible Oil Packaging (Development and Regulation) Order, 1998
26. Food safety & quality assurance programs
Good Manufacturing Practices (GMP)
Hazard Analysis and Critical Control
Point (HACCP)
Total Quality Management (TQM)
International Organization for
Standardization (ISO)
Codex Alimentarius Commission (CAC)
Sanitary and Phyto-Sanitary Agreement
(SPS)
27. Codex Alimentarius Commission (CAC)
Estab/1963 to implement FAO/WHO joint food standard
programme.
About 150 countries including India are member of CAC.
Codex India is the National Codex Contact Point (NCCP)
Ministry of Health and Family Welfare, GOI, New Delhi.
Codex standards comprise standards for –
processed frozen fruits and vegetables,
fruit juices,
fats and oils,
milk products,
cereals and pulses,
fish and poultry products,
cocoa products, and
standard methods of analysis.
These standards, guidelines and recommendations are recognized
worldwide
28. Activities done by CAC
Formulation of standards for 237 food
commodities,
Formulation of 41 codes of hygienic practices,
Evaluation of 185 pesticides,
Prescription of tolerance limits for
contaminants,
Developing guidelines for 25 contaminants,
Evaluation of 1005 food additives, and
Evaluation of 54 veterinary drugs.
29. Represented India in CODEX – CCFFV
(Okra, Ware Potato, Brinjal)
(24-28 February, 2014, Phuket, Thailand)
30. Sanitary and Phyto-Sanitary Agreement (SPS)
The agreement on sanitary and phyto-sanitary conditions
for food export.
Signed during the Uruguay Round of trade negotiations
between WTO member countries (1988).
Aims at ensuring the health and life-safety of plants,
animals and humans in any country.
Specifies the minimum hygiene standards that must be
complied with by the exporting countries.
Allows member countries to implement their own
standards.
Four broad categories of standards –
1. Product standards
2. Process standards
3. Testing standards
4. Certification standards
31. Standard setting agencies in India
Bureau of Indian Standards (BIS)
Ministry of Food Processing Industries (MFPI)
FSSAI
Export Inspection Council (EIC)
Codex Alimentarius Commission (CAC) –
NCCP in India
Agricultural and Processed Food Product
Development Authority (APEDA)
Marine Products Export Development
Authority (MPEDA)
32. National Regime:
Ensuring Food Safety
National Food Control System
(Primary Responsibility)
•Single Competent Authority
•Multiple Competent Authorities
In India: FSSAI (Domestic & Import), EIC
(Export), APEDA, MPEDA, Spice Board,
Tea Board etc.
34. Recommended hygiene practices
When tested by appropriate methods of sampling
and examination the product :
•shall be free from microorganisms in amounts
which may represent a hazard to health;
•shall be free from parasites which may represent a
hazard to health; and
•shall not contain any substance originating from
microorganisms in amounts which may represent a
hazard to health.
35. Good Agriculture Practices
Is a holistic production management system
•Sustainable, eco-friendly, free from
contamination
•Avoids/largely excludes chemical fertiliser,
pesticides etc.
•Mainly rely on organic farming system
including crop rotation, legume, green manure,
compost, biological pest control etc.
38. Hi-tech nursery
• For off season nursery and crops
• Improved quality
• Increased Productivity
• Reduced incidence of diseases and
pests
39. 39
Micro-propagation a success story in
Banana
Development of disease-free
planting material
Mass multiplication of
vegetatively propagated
plants
Safe exchange for disease
safety
40.
41. MICROGREENS-"vegetable
confetti”
4 to 40 fold more concentrated with nutrients like vitamin
29/11/14
C, vitamin E, vitamin K, lutein and beta-carotene.
41
42. Methyl Bromide banned- impetus to
soilless farming era
• Faced with a 2005 ban on methyl
bromide as a soil fumigant,
• alternate strategies started developing
with soilless/hydroponic farming being
one of the major one
29/11/14 42
46. What types of biofertilizers are available?
For Nitrogen
•Rhizobium for legume crops.
•Azotobacter/Azospirillum for non-legume crops.
•Acetobacter for sugarcane only.
•Blue –Green Algae (BGA) and
•Azolla for low land paddy.
•Green manuring
For Phosphorous
•PSB/Phosphatika
• AM fungi
•For enriched compost
•Cellulolytic fungal culture
47. Plant health management
Pest management
•Knowledge of prominent pest and diseases of given crop
•Time of resurgence of pests/diseases
•Prevention/eradication by prevailing traditional practices
•Biological/physical/ natural pest / disease control
•Neem products
•Tulasi/ Karanj products
•Pheromones
•Trichoderma viride –bio-control
48. Bio control agents
• Bio-agents like Trichogramma, NPV
and Paecilomyces for control of pests
• Trichoderma, Pseudomonas, Bacillus
for reducing soil-borne pathogens
HPS
49. Fruit fly pheromone trap
No. of trap sold: 2,38,687
No of traps /ac : 6
Area covered : 39,781 ac
Crop loss savings per acre : 4 quintals
Farm gate sale price : Rs.16/- kg
Economic impact : Rs 25.46 crores
58. Key Priorities
• Creating an integrated and competitive
supply chains for horticulture
• Establishing good practices in food chain
• Enhance our ability to identify food safety
risks
• Improve our inspections of domestic and
imported foods
• Awareness
59. Good Practices in Food Chain
Good Agricultural Practices- land
use , pesticide use
Good Catering Practices- ensure
food served is safe and wholesome
Good Hygiene Practices-
Good Laboratory Practices-
Quality control and analytical labs
Good Manufacturing Practices
Good Retail Practices- tracing
system to track faulty product
Good Storage Practices
Good Transport Practices
Good Nutrition and House keeping
Practices
60. Improved food safety
Less illness, Less Medical and
Social costs and Less Poverty
Food trade access
International trade
capability
Safe national trade
Improved health
Improved
participation in
national development
Overall
Development
61.
62. Important Pillars of National
Food Control System
• Legislation/Regulation
• Inspection
• Testing (Backbone) Food Chemist
• Enforcement
63. Food Testing
1. Testing: To do something in order to discover that Food
Product is safe, meets the requirements of standard and
implied needs
2. Analysis: To study or examine Food Product in detail
to discover more about its quality and safety
3. Inspection: Look at Food Product including label
carefully that everything is correct and legal
4. Sampling: A sample which is representative of a
lot/consignment
64. National Regime:
Ensuring Food Safety
National Food Control System
(Primary Responsibility)
•Single Competent Authority
•Multiple Competent Authorities
In India: FSSAI (Domestic & Import), EIC
(Export), APEDA, MPEDA, Spice Board, Tea
Board etc.