FEED LAWS INVOGUE IN INDIA AND IN ABROAD The Government of India adopted the World Trade Organisation (WTO) guidelines and introduced Harmonised System of Nomenclature (HSN), which is used by all member-countries of WTO.

1. FEED LAWS, CODEX
ALIMENTARIUS AND HACCP
Presented by:
Dr J. BalaKesava Reddy,
GVM/16-005,
Department Of Animal Nutrition,
NTR College Of Veterinary Science.

2. FEED LAWS INVOGUE IN INDIA AND IN
ABROAD
The Government of India adopted the World Trade Organisation (WTO) guidelines
and introduced Harmonised System of Nomenclature (HSN), which is used by all
member-countries of WTO.
The HSN provides for comprehensive definitions of all major commodities.
These guidelines should be utilized and followed by various authorities of Central
Excise, State Excise, Customs, Sales Tax, Food & Drug Administration and all
other Government agencies concerned, throughout India, uniformly.

3. CLFMA OF INDIA
Formed in June 1967 as The Compound Feed Manufacturers Association,
CLFMA now has around 233 members, including all sectors of the livestock
industry.
According to HSN, these Supplements / Premixes / Additives are specifically
prepared for use in animal feeding.
The main objective in making these premixes ( Feed Supplements / Additives ), is
to ensure uniform distribution throughout the entire mass of animal feed so that
the animal / bird eating such a feed, gets equal quantities of the supplementary
feed also, besides the nutrients such as protein, energy and the like.

4. FDA (FOOD AND DRUG ADMINISTRATION)
Federal Food, Drug, and Cosmetic Act (FFDCA) previously now it is FDA. Regulations are
published in the Code of Federal Regulations (CFR).
The FFDCA defines food as "articles used for food or drink for man or other animals."
Therefore, any article that is intended to be used as an animal feed ingredient, to become
part of an ingredient or feed, or added to an animal's drinking water is considered a "food"
and thus, is subject to regulation.
 FDA's Centre for Food Safety and Applied Nutrition (CFSAN) is responsible for the
regulation of human food products.

5. CVM (Centre for Veterinary Medicine) is responsible for the regulation of animal food
(feed) products.
The FDA monitors food branding to make certain that labels are not misleading and that
the manufacturer is recorded on the label.
FDA cooperates with the Association of American Feed Control Officials (AAFCO) and
the States for the implementation of uniform policies for regulating the use of animal
feed products.

6. AAFCO (ASSOCIATION OF AMERICAN FEED
CONTROL OFFICIALS)
AAFCO is a voluntary organization, which is comprised largely of regulatory
officials who have responsibility for enforcing their state’s laws and
regulations concerning the safety of animal feeds.
AAFCO advisors and committee members include representatives from
major feed manufacturers.

7. PREMARKET APPROVAL
The FFDCA requires that any substance that is added to or is expected to become a
component of animal food, either directly or indirectly, must be used in accordance with a
food additive regulation unless it is generally recognized as safe for that intended use
(GRAS).
Typical feed ingredients such as forages, grains, and most minerals and vitamins are
generally recognized as safe (GRAS) as sources of nutrients.
 The legal definition for a food additive is found in Section 201(s) of the FFDCA.
In Section 409 of the FFDCA, a food additive is unsafe unless its use conforms to an
existing food additive regulation.

8. GRAS notice should include:
Statement of GRAS determination
Detailed information about identity of substance
1. Chemical identification
2. Method of manufacture, exclude trade secret information
3. Source of substance
4. Characteristic properties
5. Specifications
Utility – Intended Uses, Levels, Target Animal Species

9. BASIS FOR GRAS DETERMINATIONS
Experts may base safety conclusions on:
1) Experience based on common use in animal food before 1958
Data and information must be generally available
Need to show common use
2) Scientific procedures
Most frequently used.
Requires same quantity and quality of scientific evidence as required to obtain
approval of a food additive regulation. Scientific evidence must be generally
available

10. There are two parts to establish that a use of a substance is GRAS
Safety - Defined in 21 CFR 570.3(i)
General recognition - Addressed in 21 CFR 570.30
 Fair evaluation of the data
Need to address all data and information
Safety –Reasonable certainty of no harm
21 CFR 570.3(i) lists factors to be considered
o Consumption
o Cumulative effectexposure
o Appropriate safety factors
For food animal species, need to consider possibility of tissue residues

11. Food additive definition is very broad, but it does NOT include:
Pesticides
Color additives
Drugs and new animal drugs
Some substances approved under specific laws administered by USDA

12. TYPES OF FDA RESPONSE
1.No questions
Based on the information provided, the agency has no questions at this time
regarding the substance is GRAS under the intended conditions of use.
2.No basis
FDA has evaluated the information in [the GRAS Notice]…as well as other available
data and information. Your notice does not provide a sufficient basis for a
determination that [substance] is GRAS under the conditions of its intended use.

13. Regulation -1: Definitions and Terms:
1. There is an adopted AAFCO definition for the product.
2. The product is either GRAS or is not covered by a specific FDA Regulation.
3. The product is either a natural occurring product of relatively uniform chemical
composition or is manufactured to meet the AAFCO definition of the product.
4. The use of the product in the feed industry constitutes a minor portion of its total
industrial use.
5. Small quantities of additives, which are intended to impart special desirable
characteristics, shall be permitted.
6. There is no need or problem of control of this product.

14. Regulation -2: Label format
1) Net Weight.
2) Product name and brand name if any.
3) If drugs are used- Use term medicated below product name.
4) Guaranteed analysis
i. Minimum percentage of crude protein.
ii. Minimum percentage of crude fat.
iii. Maximum percentage of crude fibre.
 Minerals to include, in the following order:
(a) minimum and maximum percentages of calcium
(b) minimum percentages of phosphorus
(c) minimum and maximum percentages of salt and
(d) other minerals.
4) List of ingredients

15. Regulation-3: Brand and Product name:
The brand or product name must be appropriate for the intended use of the feed and
must not be misleading.
If the name indicates the feed is made for a specific use, the character of the feed
must conform therewith.
A mixture labelled "Dairy Feed," for example, must be suitable for that purpose.

16. Regulation-4: Expression of guarantees
E.g., Crude Protein, Minimum %.
Premixes, concentrates or supplements intended for non-ruminants containing more
than 1.25% equivalent crude protein from all forms of non-protein nitrogen, added as
such, must contain adequate directions for use and a prominent statement:
"WARNING: This feed must be used only in accordance with directions furnished on the
label

17. Regulation-5: Ingredients
i. The name of each ingredient must be shown in letters or type of the same size.
ii. No reference to quality or grade of an ingredient shall appear in the ingredient
statement of a feed.
iii. The term "dehydrated" may precede the name of any product that has been
artificially dried.
iv. A single ingredient product defined by the Association of American Feed Control
Officials is not required to have an ingredient statement.
v. Tentative definitions for ingredients shall not be used until adopted as official,
unless no official definition exists or the ingredient has a common accepted name
that require no definition, (i.e. sugar).

18. Regulation-6: Directions for Use and Precautionary Statements
Be adequate to enable safe and effective use for the intended purposes by users with no
special knowledge of the purpose and use of such articles.
Regulation-7: Non-Protein Nitrogen
If the commercial feed contains more than 8.75% of equivalent crude protein from all forms
of non-protein nitrogen, added as such, or the equivalent crude protein, from all forms of
non-protein nitrogen, added as such, exceeds one-third of the total crude protein, the label
shall bear adequate directions for the safe use of feeds and a precautionary statement:
"CAUTION: USE AS DIRECTED"

19. Regulation-8: Drug and Feed Additives
Prior to approval of a registration application and/or approval of a label for
commercial feed which contain additives (including drugs, other special purpose
additives, or non-nutritive additives) the distributor may be required to submit
evidence to prove the safety and efficacy of the commercial feed when used according
to the directions furnished on the label.

20. Regulation-9: Adulterants
The terms "poisonous or deleterious substances" include but are not limited to the following:
1. Fluorine and any mineral or mineral mixture which is to be used directly for the feeding
of domestic animals and in which the fluorine exceeds 0.30% for cattle; 0.35% for sheep;
0.45% for swine; and 0.60% for poultry.
2. Fluorine bearing ingredients when used in such amounts that they raise the fluorine
content of the total ration above the following amounts: 0.009% for cattle; 0.01% for
sheep; 0.014% for swine; and 0.035% for poultry.
3. Soybean meal flakes or pellets or other vegetable meals, flakes or pellets which have
been extracted with trichloroethylene or other chlorinated solvents.
4. Sulphur dioxide, Sulphurous acid, and salts of Sulphurous acid when used in or on feeds
or feed ingredients which are considered or reported to be a significant source of Vitamin
B1 (Thiamine).

21. FEED LAWS BY EUROPEAN FOOD SAFETY
AUTHORITY
Laws, regulations and administrative provisions governing feed in general,
and feed safety in particular, whether at Community or national level.
 Covers all stages of production, processing and distribution of feed.

22. Specific rules for feed:
Feed additives
 Compound feeding stuffs
Feed materials
 Undesirable substances in feed
 Feeding stuffs intended for particular nutritional purposes
 Certain Products used in Animal Nutrition(Bio proteins)
 Medicated feed

23. FEED ADDITIVES REGULATION 1831/2003/EC
Main objectives
 To align rules for feed additives with General Food Law – Regulation 178/2002 - as
announced in White Paper on Food Safety of 2000
 Clear separation between risk assessment (European Food Safety Authority, EFSA)
and risk management (Commission)
Simplify procedure of authorization

24. PROVISIONS OF REGULATION
Phases out the use of antibiotics (other than coccidiostats and histomonostats).
Some categories of feed additives redefined: technological, sensory, nutritional, zoo
technical additives and coccidiostats.
Extends the scope to include amino-acids and silage additives.
Additives may be used by adding them to feed but also supplied through water for
drinking or other routes.
Each authorisation is time-limited (ten years), using a Commission Regulation.

25. EFSA carries out the risk assessment (within 6 months) of the applications
entirely.
Provides for the re-evaluation of all additives already authorised.
Development of updated, comprehensive and flexible guidelines for applicants.
 Introduces a Community Reference Laboratory (CRL) for the evaluation of the
methods of analysis of feed additives and the storage of reference samples.
The CRL is a Joint Research Centre.

26. COMPOUND FEEDING STUFFS 79/373/EEC
Compound feeding stuffs:
Mixtures of feed materials, whether or not containing additives, for oral animal
feeding in the form of complete or complementary.
Compound feeding stuffs may be marketed only if they are wholesome, unadulterated
and of merchantable quality

27. Labelling for Circulation of Compound Feeding stuffs:
Species or category of animals
 The name or business name and address or registered place of business
 The identifying number for approved or registered establishments
 The net quantity expressed in units of mass or volume
 Certain analytical declarations
 Declaration of certain additives
The minimum storage life — ‘use before …’ followed by the date (day, month and year) in
the case of microbiologically highly perishable feeding stuffs; ‘best before…’ followed by
the date (month and year) in the case of other feeding stuffs;
The batch reference number
 The production date;

28.  The directions for proper use
Identification, mark or trade mark of the person responsible for the labelling
particulars
 Name or business name and the address or registered place of business of the
manufacturer if this is not the person responsible for the labelling particulars.
 The country of production or manufacture
 The price
 The description or trade name of the product
 Recommendations established by the Member State for feeds that meet certain
analytical characteristics.
 Physical condition or specific process undergone
 Certain analytical declarations
 The date of manufacture

29. Requirements for non-pet food
 Listing of feed materials for feeding stuffs with an indication, in descending
order, of the percentages by weight present in the compound feed with a tolerance
of 15%.
Requirements for pet-food
 The feed material shall be mentioned in descending order by weight in relation to
the categories

30. FEEDING STUFFS INTENDED FOR PARTICULAR
NUTRITIONAL PURPOSES 93/74/EEC
It concerns products for the purpose of satisfying the specific needs of certain
pets and productive livestock whose process of assimilation, absorption or
metabolism could be temporarily impaired or is temporarily or irreversibly
impaired.

31. CERTAIN PRODUCTS USED IN ANIMAL
NUTRITION (BIO PROTEINS) 82/471/EEC
It concerns products which act as direct or indirect protein sources, are
manufactured by certain technical processes and are put into circulation
within the Community as feeding stuffs or in feeding stuffs.

32. MEDICATED FEEDING STUFFS 90/167/EEC
1. It lays down the conditions other than those of animal health, governing
the preparation, placing on the market and use of medicated feedstuffs
within the Community.
2. The supply of medicated feeding stuffs to stock farmers may only be on
prescription of a veterinarian

33. CODEX ALIMENTARIUS COMMISSION

34. CODEX ALIMENTARIUS COMMISSION
The Eleventh Session of the Conference of FAO in 1961 and the Sixteenth World
Health Assembly in 1963 both passed resolutions to establish the Codex
Alimentarius Commission.
The two bodies also adopted the Statutes and Rules of Procedure for the
Commission.
 The Codex Alimentarius Commission (CAC) is an intergovernmental body that
coordinates food standards at the international level.
Its main objectives are to protect the health of consumers and ensure fair practices
in food trade.
The CAC has proved to be most successful in achieving international
harmonization in food quality and safety requirements.

35. It has formulated international standards for a wide range of food products and
specific requirements covering pesticide residues, food additives, veterinary drug
residues, hygiene, food contaminants, labeling etc.
Codex work has created worldwide awareness of food safety, quality and
consumer protection issues and has achieved international consensus on how to
deal with them scientifically through a risk based approach.
As a result there has been a continuous appraisal of the principles of food safety
and quality at the international level.
There is increasing pressure for the adoption of these principles at the national
level.

36. a) The Statutes provide the legal basis for the Commission’s work and formally reflect the
concepts behind and reasons for its establishment.
Article 1 of the Statutes provides the Commission with its purposes, terms of reference and
objectives:
 Article-1 Codex Alimentarius Commission shall be responsible for making proposals to and shall be consulted
by the Director General of the Food & Agriculture Organization (FAO) and the World Health Organization
(WHO) on all matters pertaining to the implementation of Joint FAO/WHO Food Standards Programme the
purpose of which is:
 Protecting the health consumers and ensuring fair practices in the food trade;
 Promoting coordination of all food standards work undertaken by international governmental and non-
governmental organizations;
 Determining priorities and initiating and guiding the preparation of draft standards through and with the aid
of appropriate organizations;
 Finalizing standards elaborated under (c) above and after acceptance by governments publishing them in a
Codex Alimentarius either as regional or world wide standards together with international standards already
finalized by other bodies under (b) above wherever this is practicable;
 Amending published standards, after appropriate survey in the light of developments.
Article-2 defines eligibility for membership of the Commission, which is open to all Member
Nations and Associate Members of FAO and WHO.
In 2002 membership comprised 167 countries representing 97 percent of the world’s population.

37. b) The Rules of Procedure of the Codex Alimentarius Commission described and formalize
working procedures appropriate to an intergovernmental body. They provide for:
Conditions of membership of the Commission;
The appointment of Commission officers including the chairperson, three vice-chair persons,
regional coordinators and a secretary, and prescribe their responsibilities;
The establishment of an executive committee to meet between Commission sessions to act on
behalf of the Commission as its executive organ;
The frequency and operation of Commission sessions;
o The nature of agendas for Commission sessions;
o Voting procedures;
o Observers;
o Preparation of Commission records and reports;
o Establishment of subsidiary bodies;
o Procedures to be adopted in the elaboration of standards;
o Allocation of a budget and estimates of expenditure; and
o Languages to be used by the Commission

38. Currently, the Commission meets every two years alternately at FAO headquarters
in Rome and at WHO headquarters in Geneva.
Between sessions of the Commission the Executive Committee act on behalf of the
Commission.
Plenary sessions of the Commission are attended by as many as 500 people.
Representation at sessions is on a country basis.
National delegations are led by senior officials appointed by their governments.
Delegations may and often do include representative of industry, consumers
organizations and academic institutes.
Countries that are not yet members of the Commission sometimes attend in an
observer capacity.

39. A number of international governmental organizations and international NGOs also attend
in an observer capacity.
Although they are “observers” the tradition of the Codex Alimentarius Commission allows
such organizations to put forward their points of view at every stage except in the final
decision, which is the exclusive prerogative of Member Governments.
To facilitate continuous contact with member countries the Commission in collaboration
with national governments has established Codex Contact Points and many member
countries have National Codex Committees to coordinate activities nationally.
Interest in Codex Alimentarius activities has been growing steadily since the Commission
began and the increasing involvement of developing countries in its work has been a
highlight of the progress made as well as a vindication of the foresight shown by the
founders of the Commission.
The SPS and TBT agreements of the WTO have accorded additional status to the work of
Codex. Codex standards are explicitly recognized as reference in international trade
disputes.

40. THE COMMISSION OPERATIONS
Compiling the Codex Alimentarius
One of the principal purposes of the Commission is the preparation of food
standards and their publication in the Codex Alimentarius.
The legal base for the Commission’s operations and the procedures it is required
to follow are published in the Codex Alimentarius - Procedural Manual currently
in its twelfth edition.
Like all other aspects of the Commission’s work the procedures for preparing
standards are well defined open and transparent.

41. In essence they involve:
o The submission of a proposal for a standard to be developed by a national government or a subsidiary
committee of the Commission;
o A decision by the Commission or the Executive Committee that a standard be developed as proposed.
“Formal Criteria for the Establishment of Work Priorities and for the Establishment of Subsidiary
Bodies” assist the Commission or Executive Committee in their decision making and in selecting or
creating the subsidiary body responsible for steering standards through development;
o The preparation of a proposal draft standard is arranged by the Commission Secretariat and circulated to
Member Governments for comment;
o Comments are considered by the subsidiary body that has been allocated responsibility for the
development of the proposed draft standard and this subsidiary body may present the text to the
Commission as a draft standard;
o If the commission adopts the draft standard it is sent to the governments a number of times in a step
procedure, which if completed satisfactorily results in the draft becoming a Codex standard.
o In an accelerated procedure, the number of steps required for the development of a standard varies from
a maximum of eight to a minimum of five. In some circumstances steps may be repeated.
o Most standards take a number of years to develop;
o Once adopted by the Commission a Codex standard is added to the Codex Alimentarius.

42. PROCEDURAL MANUALS
A “Format for Codex Commodity Standards and their Content” is provided in the
Procedural Manual of the Codex Alimentarius.
It includes the following categories of information:
 Scope - including the name of the standard;
 Description, essential composition and quality factors-defining the minimum standard for the
food;
 Food additives - only those cleared by FAO and WHO may be used,
 Contaminants;
 Hygiene and weights and measures;
 Labeling - in accordance with Codex General Standard for the labeling of Pre-packaged Foods;
and
 Methods of analysis and sampling.

43. GENERAL STANDARDS TO COVER ALL TYPES
OF FOODS
In addition to commodity standards the Codex Alimentarius includes general
standards, which have across the board application to all foods and are not
product specific.
There are general standards or recommendations for:
• Food labelling;
• Food additives;
• Contaminants;
• Methods of analysis and sampling;
• Food hygiene;
• Nutrition and foods for special dietary uses;
• Food import and export inspection and certification systems;
• Residues of veterinary drugs in foods; and
• Pesticide residues in foods.

44. The Commission and its subsidiary bodies are committed to revision of Codex
standards and related texts as necessary to ensure they are consistent with and
reflect current scientific knowledge.
Each member of the Commission is responsible for identifying and presenting to
the appropriate committee any new scientific and other relevant information
that may warrant revision of existing Codex standards or related texts.
The procedure for revision follows that used for the initial preparation of
standards.

45. STRUCTURE OF THE CODEX ALIMENTARIUS
 This is in 16 volumes having following subjects covered in this
 Volume 1A - General requirements;
 Volume 1B - General requirements (food hygiene);
 Volume 2A - Pesticide residues in foods (general texts);
 Volume 2B - Pesticide residues in foods (maximum residue limits);
 Volume 3 - Residues of veterinary drugs in foods;
 Volume 4 - Foods for special dietary uses (including foods for infants and children);
 Volume 5A - Processed and quick frozen fruits & Vegetables;
 Volume 5B - Fresh Fruits and vegetables;
 Volume 6 - Fruit Juices;
 Volume 7 - Cereals, pulses (legumes) and derived products and vegetable proteins;
 Volume 8 - Fats and oils and related products;
 Volume 9 - Fish and fishery products;
 Volume 10 - Meat and meat products; soups and broths;
 Volume 11 - Sugars, cocoa products and chocolate and miscellaneous products;
 Volume 12 - Milk and milk products;
 Volume 13 - Methods of analysis and sampling.
 The volumes contain general principles,
general standards, definitions, codes,
commodity standards, methods and
recommendations.
 The content list is well organized for ease
of reference for example:

46. Volume 1A - General Requirements
1. General Principles of the Codex Alimentarius;
2. Definitions for the Purpose of Codex Alimentarius;
3. Code of Ethics for International Trade in Foods;
4. Food labelling;
5. Food Additives-including the General Standard for Food Additives;
6. Contaminants in Food-including the General Standard for Contaminants and Toxins in
Foods;
7. Irradiated Foods;
8. Food Import and Export Food Inspection and Certification Systems.
Published volumes of the Codex Alimentarius are available in English, French and Spanish
and individual standards are available on the World Wide Web and CD-ROM.

47. Subsidiary Bodies:
Under its Rules of Procedure the Commission is empowered to establish two kinds of
subsidiary body:
 Codex Committees, which prepare draft standards for submission to the Commission.
 Coordinating Committees through which regions or groups of countries coordinates food
standards activities in the region including the development of regional standards.
 A feature of the committee system is that with few exceptions each committee is hosted by a
member country which is chiefly responsible for the cost of the committee’s maintenance and
administration and for providing its chairperson.

48. h) General Subject Committees are so called because their work has relevance for a wide range of
foodstuffs. General subject Committees are sometimes referred to as “horizontal committees”.
 Committee on General Principles, hosted by France
 Committee on Food Labeling, hosted by Canada
 Committee on Methods of Analysis and Sampling, hosted by Hungary;
 Committee on Food Hygiene, hosted by the United States
 Committee on Pesticide Residues, hosted by the Netherlands;
 Committee on Food Additives and Contaminants, hosted by the Netherlands;
 Committee on Import/Export Inspection and Certification Systems, hosted by Australia;
 Committee on Nutrition and Foods for Special dietary Uses, hosted by Germany (a General Committee
for the purpose of Nutrition);
 Committee on Residues of Veterinaiy Drugs in Food, hosted by the United States;
 Committee on Meat and Poultry Hygiene, hosted by New Zealand.
Among other things these Committees develop all embracing concepts and principles applying
to foods in general specific foods or groups of foods; endorse or review relevant provisions in
Codex commodity standards and based on the advice of expert scientific bodies develop major
recommendations pertaining to consumers health and safety.

49. i) Commodity Committees have responsibility for developing standards for specific foods or classes or food. In
order to distinguish them from the “horizontal committees” and recognize their exclusive responsibilities they
are often referred to as “Vertical Committees.
 Committee on Fats and Oils, hosted by the United Kingdom;
 Committee on Fish and Fishery Products, hosted by Norway;
 Committee on Milk and Milk Products (formerly the FAO/WHO Committee of Government Experts on the Code of
Principles of Milk and Milk Products) hosted by New Zealand;
 Committee on Fresh Fruits and Vegetables hosted by Mexico;
 Committee on Cocoa Products and Chocolate hosted by Switzerland;
 Committee on Sugars, hosted by the United Kingdom;
 Committee on Processed Fruits and Vegetables hosted by the United States;
 Committee on Vegetable Proteins, hosted by Canada;
 Committee on Cereals, Pulses and Legumes, hosted by the United States:
 Committee on Natural Mineral Waters hosted by Switzerland.
 Commodity Committees convene as necessary and go into recess or are abolished when the Commission
decides their work has been completed. New committees may be established on an adhoc basis to cover
specific needs for the development of new standards.
 Host countries call meetings of Codex subsidiary bodies at intervals of between one and two years according
to need. Attendance at some Codex committees is almost as large as that drawn by a plenary session of the
Commission.

50. j) Coordinating Committees have no standing host countries.
Meetings are hosted by countries of a region on an adhoc basis and in agreement with the
Commission.
There are six Coordinating Committees i.e. one each for the following regions:
Africa
Asia
Europe
Latin America and the Caribbean
Near East
North America and Southwest Pacific.

51. k) Task Forces (ad hoc Intergovernmental Task Forces)
In order to expedite work on specific subjects the Commission also establishes time limited ad
hoc intergovernmental task forces whose mandate normally does not exceed five years.
The first three task forces were established in 1999 and dealt with:
 Foods derived from biotechnology (hosted by Japan)
 Animal Feeding (hosted by Denmark)
 Fruit and Vegetables Juices (hosted by Brazil).

52. Member Countries Acceptance of Codex Standards:
The harmonization of food standards is generally viewed as a prerequisite to the protection
of consumer health as well as allowing the fullest possible facilitation of international trade.
For that reason the Uruguay Round Agreements on the Application of Sanitary and
Phytosanitary Measures (SPS) and Technical Barriers to Trade (TBT) both encourage the
international harmonization of food standards.
Harmonization can only be achieved when all countries adopt the same standards. The
General Principles of the Codex Alimentarius specify the ways in which member countries
may “accept” Codex standards. Forms of acceptance vary somewhat depending on whether
the standard is a commodity standard a general standard or concerns levels for pesticide or
veterinary drug residues or food additives. Generally, however the proposed forms of
acceptance are full acceptance, acceptance with minor deviations and free distribution. The
ways of acceptance are clearly defined in the General Principles are their suitability in the
light of experience is subject to review by the Codex Committee on General Principles.

53. The Codex Alimentarius also contains the Recommended International Code of Practice for
Control of the Use of Veterinary Drugs, which has the express aim of preventing the use of
drugs that create a hazard to human health.
There are also a number of so-called codes of technological practice, which are intended to
ensure that the processing, transport and storage of foods produced to Codex standards are
such that consumers receive end products that are wholesome and of the expected quality.
Codes of technological practice exist for:
Food for infants and children
The packaging and transport of fresh fruit and vegetables
Storage and transport of edible oils and fats in bulk
Processing and handling of quick frozen foods.

54. Organizational Structures of National Food Control System
Strengthening Organizational Structures for National Food Control Systems
Given the wide scope of food control systems there are at least three types of organizational
arrangements that may be appropriate at the national level.
These are:
 A system based on multiple agencies responsible for food control – Multiple Agency System;
 A system based on a single, unified agency for food control - Single Agency System;
 A system based on a national integrated approach - Integrated System

55. a) Multiple Agency System
While food safety is the foremost objective, food control systems also have an important
economic objective of creating and maintaining sustainable food production and processing
systems. In this context food control systems play a significant role in the following:
 Ensuring fair practices in trade;
 Developing the food sector on a professional and scientific basis;
 Preventing avoidable losses and conserving natural resources; and
 Promoting the country’s export trade.
Food control systems may also be fragmented between national, state and local bodies and
the thoroughness of implementation depends upon the capacity and the efficiency of the
agency responsible at each level. Thus consumers may not receive the same level of
protection throughout the country and it may become difficult to properly evaluate the
effectiveness of interventions by national, state or local authorities.

56. While multiple food control agencies may be the norm they suffer from serious drawbacks
including:
Lack of overall coordination at national level;
Frequent confusion over jurisdiction and resultant inefficiencies in performance;
Differences in levels of expertise and resources and hence uneven implementation;
Conflict between public health objectives and the facilitation of trade and industry
development;
Limited capacity for appropriate scientific inputs in decision making processes;
Lack of coherence leading to over-regulation or time gaps in adequate regulatory activity; and
Reductions in the confidence of domestic consumers and foreign buyers in the credibility of the
system.

57. During the preparation of a national food control strategy it is important to consider the
type and size of the organization(s) that are necessary to implement the strategy.
It is often not possible to have a single unified structure or an integrated food control
system due to various historical and political reasons.
In such cases, it is necessary for the national food control strategy to clearly identify the
role of each agency to avoid duplication of effort and to bring about a measure of
coherence among them. It should also identify areas or segments of the food chain, which
require special attention and need additional resources for strengthening.

58. b) Single Agency System:
The consolidation of all responsibility for protecting public health and food safety into a
single food control agency with clearly defined terms of reference has considerable merit.
It acknowledges the high priority that Government places in food safety initiatives and a
commitment to reducing the risk of food borne disease.
The benefits that result from a single agency approach to food control include:

59. HAZARD ANALYSIS AND CRITICAL
CONTROL POINT (HACCP)

60. HAZARD ANALYSIS AND CRITICAL
CONTROL POINT (HACCP)
HACCP is a system that identifies, evaluates and controls hazards, which make a food
unsafe for human consumption.
HACCP is a systematic approach for the control of food safety throughout the commodity
system of food chain.
Before HACCP most of the food systems were based on end product testing which does not
assure 100% safety.
It required a good understanding of the relationship between cause and effect in order to be
more proactive.
HACCP is a key element in Total Quality Management HACCP
o Good Manufacturing Practices (GMP)
o Good Hygienic Practices (GHP)
o Good Agricultural Practices(GAP)
o Good Storage Practices(GSP)

61. GOOD MANUFACTURING PRACTICES (GMP)
Establishment and design facility: Structure location of processing plants, design
to minimize contamination, maintain cleanliness disinfection, environmental
facilities etc.
Control Operation: Time, temperature humidity, potable water equipment
maintenance etc.
Maintenance of Sanitation - Throughout the GMP
Personal Hygiene : Handlers awareness of hygiene
Transportation: To prevent contamination and deterioration of quality, controlled
temperature containers etc.
Training: All handlers should be trained in HACCP paraphernalia.

62. GOOD AGRICULTURAL PRACTICES
Land use for crop, horticulture, fodder and pasture production should be fit and free
of problems and not contaminated with heavy metals, industrial affluent or
biological waste.
Farmers should also control production so that pest and disease of plants and
animals do not contaminate food or feed.
Good Agricultural practices include Good Hygienic Practices(GHP).
This became more significant in animal products like milk, meat and egg.
Good Storage Practices (GSP) should be followed when commodity is stored on farm.
GSP related guidelines are covered in Food Hygiene Basic Texts (CODEX) there also
four ISO procedures that cover storage of cereals & pulses (ISO 6322 series).

63. PRODUCT INFORMATION & CONSUMER
AWARENESS
Basic Principles of HACCP: Seven Principles
1. Conduct a hazard analysis
2. Determination of critical control/points
3. Establish critical limits
4. Establish a monitoring system
5. Establish a procedure for corrective action when monitoring at CCP indicates a deviation
from a established critical unit.
6. Establish procedures for verification to confirm the effectiveness of the HACCP Plan.
7. Establish documentation concerning al1 procedures and records appropriate to these
principles and their application.

64. DEVELOPING A HACCP PLAN
There are 12 tasks to develop HACCP Plan.
1. Establish HACCP team
2. Describe the product
3. Identify the products intended use
4. Draw up the commodity flow diagram
5. On site confirmation of flow diagram
6. Identify and analyse hazards (Principle I)
7. Determine the critical control point (Principle II)
8. Establish critical limit for each CCP(Principle I)
9. Establish a monitoring procedure (Principle I)
10. Establish corrective action (Principle 5)
11. Verify the HACCP Plan (Principle 6)
12. Keep Records (Principle 7)

65. Food safety and standard bill 2005 (Ministry of Food processing and Industries).
A Draft Bill was proposed by the Ministry, which has following provisions.
Comments from various organizations NOGs and public are awaited for improving
the Draft before putting for final approval.
Under this following provisions are included:
i. Food safety and Standard Authority of India (FSSAI)
ii. General principles of food safety
iii. General provisions as to articles of food
iv. Special responsibility of food safety
v. Analysis of articles of food and enforcement of act
vi. General provisions relating to import and export
vii. Offence and penalties
viii.Adjudication and food appellate tribunal

66. Schedule I
i. Prevention of food adulteration act 1954
ii. Fruit products order 1955
iii. Milk and Milk products order 1992
iv. Meat food order 1973
v. The Vegetable oil product control order 1947
vi. The solvent extraction oil, de-oiled meal and edible flour and control order 1967.
vii. Infant milk substitute, feeding bottle, infant foods (regulation of production supply and
distribution Act 1992.
viii. Any other order under essential commodities Act 1955 relating to food

67. REFERENCES:
ANIMAL FEED TECHNOLOGY
-Dr.S.S. Kundu, Dr. S.K. Mahanta, Dr. Sultan Singh, Dr. P.S.
Pathak