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.
To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.
To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.
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.
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and produced under sanitary conditions. Generally, food law prohibits importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
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.
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and produced under sanitary conditions. Generally, food law prohibits importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
Vanaspati oil Act & weight and measures act.Sumit Bansal
Act to establish standards of weights and measures, to regulate trade or commerce in weights, measures and other goods which are sold or distributed by weight, measure or number, to provide
for matters connected therewith or incidental thereto.
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
Pasteurization and Homogenization of milkSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Polarimetry is a sensitive, nondestructive technique for measuring the optical activity exhibited by inorganic and organic compounds. A compound is considered to be optically active if linearly polarized light is rotated when passing through it.
Pasteurization of various food productsSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Biocolorant (A potential food additive)Sumit Bansal
BioColor does it all! It's so versatile - use with brushes or paint accessories to create a huge variety of dazzling effects! Unlike other paints, it spreads and adheres easily to paper, plastic, wood, foil, metal,food and cardboard. Smooth, creamy BioColor dries to a glossy finish and won't crack or fade with age.
A quality management system is a collection of business processes focused on consistently meeting customer requirements and enhancing their satisfaction. It is aligned with an organization's purpose and strategic direction
Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
The equipment used to remove water from the food product is called evaporator.
A food dehydrator refers to a device that removes moisture from food to aid in its preservation. A food dehydrator uses a heat source and air flow to reduce the water content of foods.
An adder is a digital circuit that performs addition of numbers. In many computers and other kinds of processors adders are used in the arithmetic logic units or ALU. They are also utilized in other parts of the processor, where they are used to calculate addresses, table indices, increment and decrement operators, and similar operations.
Although adders can be constructed for many number representations, such as binary-coded decimal or excess-3, the most common adders operate on binary numbers. In cases where two's complement or ones' complement is being used to represent negative numbers, it is trivial to modify an adder into an adder– subtractor . Other signed number representations require more logic around the basic added.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Wine / type of wine / manufacturing of wine / processing of wine / fermented ...Sumit Bansal
Wine is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Food adulteration is defined as ‘the intentional
addition of non-permitted foreign matter’.
Reasons for food adulteration are
To get more profit
To increase the weight, adulterant is added.
To increase volume of trade by showing lower
prices.
3. When is food said to be adulterated ?
• Constituent is wholly or partly abstracted.
• Article is prepared , packed or kept under insanitary
condition.
• If there is rotten , decomposed or insects in the material.
• If it contains poisonous ingredient or diseased animals
• Unprescribed colored substance.
• Any prohibited or excessive preservative.
• If the standard is not maintained
4. Who does this and why?
• Merchants and traders to make quick profit.
• Shortage and increasing prices
• Consumer demands
• Lack of awareness
• Food adulterated is dangerous as it affects the health ,it may
be toxic and deprive from essential nutrients.
5. Types of Adulteration
• Intentional : Added deliberately to increase the margin of
profit.
• Incidental Intentional adulteration : Adulteration is because
of negligence, ignorance or lack of proper facilities.
• E.g. dropping of indents , pesticide residue .
• Prevention: Regular market surveys , Using safer pesticides
like synthetic pyrethroids , washing vegetables before
cooking, teaching farmers to use pesticides .
6. • Common adulterants present in food:
Milk - Addition of water/removal of fat.
Skim milk - soluble starch.
Cream -foreign fats.
Ghee -Hydrogenated fat/animal fat.
Vegetable oils -Cheap/non edible oil like linseed, mineral oils.
Wheat and rice -stones
Bengal gram dhal -Kesari dhal.
Chilli powder- Starch colored red by tar dye.
Black pepper- Dried papaya seeds
Honey -colored sugar syrup.
Tea - exhausted tea leaves.
7. Food Contaminants as Allergens
The Contaminants of food for example preservatives,
insecticides and insect excreta or fragments may act as
allergens and the food by itself may be harmless. The
common additives include color, flavoring materials,
preservatives, and insecticides, etc.
8. PFA-Prevention of Food Adulteration-
1954
• This act prohibits manufacture , sales and distributions of
not only adulterated food but also food contaminated with
microbes, toxicants and misbranded food.
• There are standards specified for pasteurized milk, milk
powder ,infant milk food etc.
9. Food shall be deemed to be adulterated
• Not up-to standard.
• Other substances which affects the quality of the substance.
• Inferior or cheap substances used as substitute
• Substances has been wholly or partly abstracted
• Product has been prepared , packed or kept under unsanitary
condition
• Poisonous or other ingredient which renders its content injurious to
health.
• Prohibited preservative added to the product.
• Quality or purity falls below the prescribed standard
10. Food laws and Regulations
• Objective : To meet a country’s sanitary requirements, food
must comply with the local laws and regulations to gain
market access.
• These laws ensure the safety and suitability of food for
consumers.
11. AGMARK
• The Directorate of Marketing and Inspection enforces the Agricultural
Produce (Grading and Marketing) Act, 1937. Under this Act Grade
standards are prescribed for agricultural and allied.
• AGMARK is a Quality Certification Mark
12. AGMARK
• It ensures quality and purity of a product.
• It acts as a Third Party Guarantee to Quality Certified.
• Quality standards for agricultural commodities are framed
based on their intrinsic quality.
13. AGMARK
• Standards are being harmonized with international standards
keeping in view the WTO requirements. Certification of
agricultural commodities is carried out for the benefit of
producer/manufacturer and consumer.
14. PRODUCTS
• Products available under AGMARK are as follows:
• Pulses
• Whole spices & ground spices
• Vegetable oils
• Wheat Products
• Other products such as Honey, asafetida, Rice, Tapioca Sago,
Seedless tamarind, Besan (Gram flour)