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 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.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
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.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
This presentation gives the knowledge about Agmark, laws, grading, standardization of agricultural commodities, the infrastructure for the certification program, Role of RALs, and Central Agmark laboratories, labeling requirements and documents to be given along with the application
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
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.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
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.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
This presentation gives the knowledge about Agmark, laws, grading, standardization of agricultural commodities, the infrastructure for the certification program, Role of RALs, and Central Agmark laboratories, labeling requirements and documents to be given along with the application
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Food Safety and Standards Authority of India is a statutory body established under the Ministry of Health & Family Welfare, Government of India. The FSSAI has been established under the Food Safety and Standards Act, 2006, which is a consolidating statute related to food safety and regulation in India.
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
Vitamin found in food and sold as a dietary supplement
All B vitamins help the body to convert food (carbohydrates) into fuel (glucose), which is used to produce energy.
These B vitamins, often referred to as B-complex vitamins, also help the body metabolize fats and protein.
Thiamine is also known as Vitamin B1. Essential for growth. Essential for maintaining the nerves in normal condition. Plays an important role in carbohydrate metabolism. Thiamine is present in many food products and depending on the amount of vitamin present
The vitamins are a group of complex organic compounds required in small quantities by the body for the maintenance of good health
Vitamins are generally classified into the following two main groups, based on their solubility.
Fat soluble vitamins
Water soluble vitamins
Vitamin E is a fat-soluble compound that acts as an antioxidant in the body by protecting against oxidation by free radicals.
Home decoration – incomplete without accessories
Add meaning to a décor and shows one’s individuality and personality
The right accessories help to portray the very essence of the theme in any interior to add interest.
Accessories may be changed around or replaced occasionally to provide variety
A room without accessories would be uninteresting .
Accessories - punctuation marks of decorating.
They not only add meaning they also add personality and individuality to a room just as jewels and handbags enhancing the beauty of a dress.
Accessories should represent interest and taste but they should also contribute to the unity of the room.
By all means one should choose reasonable number of accessories to add expressiveness of a design rather than a number of objects nearly dispersed here and there.
Italy has a rich past, at one time, parts of the country were occupied by Etruscans, Spanish, French, Greek, Arabs, Austrian and Germans. Such occupations inevitably shaped the cuisine of Italy today. Italy was made up of separate and disputing states, till it was unified in 1861 by Giuseppe Garibaldi.
Northern Italy
The Romans who ruled Italy and at one time almost all of Europe, for about a thousand years has left a lasting effect on Cookery in Italy, they brought in a lot of local customs and foods of the countries they conquered.Respect for the basic produce and a feeling for the freshness and quality of the ingredients determines the lively seasonal variety of dishes. As result the range of products on offer is extensive and high in quality. Unadulterated taste and inspired simplicity are the main characteristics of Italian cookery, as well as health and economical attitude towards food and eating habits
Dietary carbohydrates other than free sugars – soluble in 80 percent ethanol
SCC not susceptible to hydrolysis by endogenous enzymes – but fermented by the microflora in large intestine
Fructo – oligosaccharides, inulin and some other SCC – stimulate the growth of bifido bacteria – which is beneficial to health.Oligosaccharides are carbohydrates that contain two or more than two monosaccharides (2-10 units of monosaccharides).
Oligosaccharides may contain any sugar monomer, but fructooligosaccharides (e.g., oligofructose) and galactooligosaccharides are mostly researched.
Some oligosaccharides get absorbed in the small intestine after getting hydrolsed, for example, maltotriose.
Oligosaccharides are formed by polymerisation of monosaccharide molecules by elimination of water molecules.
Depending on number of monosaccharide units, oligosaccharides are classified as di-, tri- tetra-saccharides etc.
The linkage between monosaccharide units in oligosaccharide units is glycosidic linkage
Polysaccharides also play important roles in our lives.
Starch is the most common type of complex carbohydrate which is present in the food we consume. They are complex carbohydrates formed with a chain of monosaccharides. The bonds that keep the chain together are glycosidic. Some common Polysaccharides examples are starch, glycogen, and cellulose. Polysaccharides can also be defined as the long polymers of carbohydrates that are made up of repeating mono- or di-saccharide units joined by glycosidic connections (e.g., glucose, fructose, galactose).
They might be linear or very branching in structure.
Storage Polysaccharides like starch and glycogen, as well as structural Polysaccharides like cellulose and chitin, are just a few examples. More than 10 monosaccharide units make up a Polysaccharide.
Nonstarch polysaccharides
occur naturally in many foods.
The physiochemical and biological properties of these compounds correspond to dietary fiber. Ex. Arabinose, Xylose, Mannose, Galactose, Glucose and Uronic acids
French cuisine is the cooking traditions and practices from France. French dishes often use simple ingredients transformed by artful techniques. French food and cooking are generally considered the backbone and underpinning of many cuisines across the Western world. The influence and recognition of classical French cooking techniques are legendary.Fresh apples, berries, haricot verts, leeks, mushrooms, various squash, and stone fruits are among the most commonly used products. Poultry, beef, lamb, and veal are readily available year-round. Game meat is especially popular and abundant during the hunting season that runs from early autumn to February. No matter the region, France has an abundance of artisanal cheese and wine.The French eat more cheese than any other country in the world.
BMR is the largest fraction of the total energy requirements.
The basal metabolic rate represents the amount of energy needed when the body is at complete rest.
The metabolism under such a condition is referred to as the basal metabolism occurring when the subject is comfortably relaxed in bed at physical and mental rest in the post absorptive state about fourteen hours after food.
Under these conditions the heat generated by the body is utilized only to permit vital activities and maintain body heat at 37C.
laundry may refer to the clothing itself, or to the place where the cleaning happens.
Laundry refers to the washing of clothing and other textiles, and more broadly, their drying and ironing as well.The Principles of Laundry are Removal of dirt and stains from the linen articles
• Restoring linen articles to their original appearance as far as possible
The laundry process has been changing day to day by the invention of new equipments, new fabrics and new laundry supplies, which have changed the traditional practices of laundering.
Proper equipment and proper work organization can make laundry work a pleasure.
Food consists of major constituents or materials. Its composition will affect nutritional and sensory quality of food product, therefore elucidating the composition of food is very essential for food production chain. The major compositions of most foods are including water, lipid, protein, carbohydrate, and enzyme. Each component has its own physical and chemical characteristics which contribute to the final properties of food products.
Physiological energy value of Foods
In the bomb calorimeter, carbohydrates and fats are completely oxidized to Co2 and water. Protein is oxidized to Co2, water and nitrogen. Another important error in the use of bomb calorimeter for determining the calorific value of foods of vegetable origin is that the fibre present in foods is burnt and yields energy, while it is not utilized by human beings. But, in the utilization of carbohydrates, fats and proteins in the body, a certain percentage of the above nutrients is lost in digestion and the nitrogen in proteins is excreted mainly as urea which contains some energy value.
Carbohydrates are generally classified into monosaccharides (simple sugars), oligosaccharides (containing few sugar units) and polysaccharides (containing many sugar units).
Monosaccharides are sugar molecules containing short chain of carbon atoms, one aldehydic or ketonic group and hydroxyl groups attached to remaining Carbon atoms.
Oligosaccharides are formed by polymerisation of monosaccharide molecules by elimination of water molecules.
Polysaccharides are high molecular weight substances composed of large number of moosaccharide units combined to form one large polymer molecule. They may be straight chain or branched chain polymers.
non-starch polysaccharides (NSP) commonly referred to as dietary fibre.
Food polysaccharides also include exudates gums, seed gums, microbial
polysaccharides, algal polysaccharides.
carbohydrates that are not digested
or absorbed, pass through the colon where bacteria ferment them for energy,
thereby stimulating their growth.The major
polysaccharides in the plant cell wall are cellulose, carboxymethyl cellulose,
hemicellulose and pectin.
Carbohydrates are essentially substances that are made up of carbon, hydrogen and oxygen only.
The carbohydrates are divided into three broad categories, namely, monosaccharides, oligosaccharides and polysaccharides.
Carbohydrates function as lubricants in skeletal joints and help the cells to stick with each other and remain in place.
Proper table setting is an art form. Casual or formal, traditional or modern, presentation is everything.
tableware arrangements enhance the dining experience.
Make a lasting impression using our flatware, dinnerware and drinkware setting tips. It is also the layout in which the utensils and ornaments are positioned.table settings are formal, informal, Basic, Buffet and five-course.A general rule of table setting is to place the cutleries in the order of use from the farthest from the dinner plate to the closest
Interior decoration is both an art and hobby.
Interior decoration expresses the personality of the householder.
Lighting, Furniture ,Flower, Color schemes arrangement are come under interior design.
lot of care and consideration is required to decide on the curtain fabric.The texture of the fabric, transparency, the way it falls and gathers are all important considerations when choosing the best fabric for the curtains for our home
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.
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.
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
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.
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. Definition
Food law - collection of laws and
regulations that govern food production,
distribution and consumption.
Food laws aim to protect consumers and
provide for the efficient growth and use
of food in the United States.
In addition, they work on behalf of
government agencies making or
enforcing food laws and policies.
3. Reasons for Food Laws
existence
Maintain food quality
Prevent exploitation of the consumer of
the consumer by the sellers.
Safeguard the health of the consumers.
Establish criteria for food products.
Food Standards:
Protect people from health hazards
because of adulteration.
National standards are set to safeguard
consumer health and ensure fair food
trade practices.
4. Indian Standards
FAO and WHO set international
standards for all the principal foods –
processed, semi-processed or raw.
Indian standards are based on
international codex alimentarius with
suitable modifications
– Compulsory Standards
_ Voluntary Standards
5. Compulsory Standards
Includes set of Acts and Orders, deal with
food quality and adulteration.
1. Prevention of Food Adulteration Act,
1954
2. Essential Commodities Act, 1954
Fruit Products Order,1955
Meat Products Control Order, 1973
Milk and Milk Products Order, 1992
Solvent Extracted oils, De-oiled Meal and
Edible Flour Control Order,1967
Vegetable Products Control Order,1976
Standards on Weights and Measures
6. Prevention of Food Adulteration
Act, 1954
The PFA Act was passed in 1954 and
PFA Rules were framed in 1955 to
protect the consumers against the
supply of inferior quality or adulterated
food.
In recent years the Govt. of India has
enacted another Act known as “The
Food Safety and Standards Act,
2006”, abbreviated as FSS Act 2006.
The regulations under this act have
come into force from Aug, 2011.
7. OBJECTIVES of PFA
To protect the public from harmful and
poisonous foods.
• To prevent the sale of substandard
food containing harmful substances,
and
• To protect the society against
unscrupulous and anti-social dealers
by
eliminating fraudulent practices.
8. PFA standards are formulated and
revised by an expert body called Central
Committee for Food standards (CCFS)
under the Directorate General of health
Services, Ministry of Health and Family
Welfare.
It is the CCFS which advices the Central
Govt. and the State Govt. on matters
arising out of the administration of PFA
Act.
It is a very heavy committee .People
from all the States and the Union
Territories (UTs) and all the major
Ministries and departments are
9. Fruit Products Order - FP
Issued by the Ministry of Food processing
Industry which also develops the standards
for this mark.
The mark was named after the law called
Fruit Products offer.
FPO mark guarantees that the product was
manufactured in a hygienic environment and
to the specifications and quality control
requirements, thus ensuring that the product
is fit for consumption.
10. FPO certification is mandatory for all
food processing industries
Synthetic beverages, Syrups and sharbat
Vinegar whether brewed or Synthetic
Pickles, Dehydrated fruits and vegetables
Squashes, crushes, cordials, barley water
Jam, jellies and marmalades, Chutneys
Tomato products, ketchup and sauces
Preserved, candied and crystallised fruits and
peels
Canned and bottled fruits, juices, pulps and
vegetables
Frozen Fruit and vegetables
Sweetened aerated water with or without fruit
juices and pulp
11. FPO - Objectives
The main objective is lay down quality
standards to manufacture fruit & vegetable
products maintaining sanitary and hygienic
conditions in the premises.
It is mandatory for all manufacturers of fruit
and vegetable products including some non
fruit products like non fruit vinegar, syrup and
sweetened aerated water to obtain a license
under this Order.
12. Meat Products Control Order - 1973
Controls the manufacture, quality and
distribution of all raw and processed
meat and meat products.
Order is regulated by Directorate of
marketing and Inspection.
Requires meat to be obtained from
healthy animals, slaughtered in a
licensed slaughter house and is fit for
consumption.
13. Milk and Milk Products order -
1992
Applicable to large units handling
more than 10,000 litres milk/day or
milk products containing milk solids in
excess of 500 tonnes /year.
The production, sale, purchase and
distribution of milk powder and milk
powdered is covered.
14. Solvent Extracted Oils, De-oiled meal
and Edible Flour control Order 1967
and Vegetable Products Control Order
1976
The manufacture of these products
controlled by this order
It stipulates that any vegetable oil product,
unless if conforms to the standards of quality
and offers requirements for vanaspathi or
bakery shortening or margarine, shall not be
manufactured, stocked or sold.
15. Standards on Weights and Measures
Rules 1977
It is obligatory to declare the quantity of the
packed commodity on the label.
17. Bureau of Indian Standards (B.I.S)
It is a national standards body of India -
responsible for formulating National
Standards for various types of articles (both
edible & non-edible i.e. food & non-food
articles e.g. live stock feed, cattle housing,
equipments, dairy products, food additives,
food hygiene), testing apparatus and methods
etc.
The old name of this organization was ISI
(Indian Standards Institution), which was
established in 1947. The new name i.e. BIS
came into existence from 1st April, 1987
under the BIS Act 1986.
18. OBJECTIVES and FUNCTIOS OF BIS
To formulate Indian standards for various articles, processes, methods of test, codes of
practices etc and promote their implementation.
To promote the Concepts of standardization and Quality control in industries.
To coordinate the efforts of producers and users for making improvements in the materials,
products, processes and methods.
To operate ISI certification scheme.
To establish testing laboratories of its own.
To operate laboratory recognition scheme to meet the requirements of testing.
To offer technical and consultancy services within and outside the country.
To have cooperation and coordination with international standard making bodies like ISO.
BIS is a member of ISO and IEC
ISO- international organization for standardization.
IEC- international electro-technical commission.
19. Agriculture Produce (Grading
and Marking) Act (AGMARK)
• Agmark stands for “Agricultural Marking”.
Indian Legislature in 1937 passed an act known as “Agriculture Produce
(Grading and Marking) Act, 1937 act is not mandatory.
Agmark is the exclusive property of Govt. of India.
Directorate of Marketing & Inspection (DMI) is the authority on the Agmark
whose head quarter is now at Faridabad and branched head quarter is at
Nagpur.
It is the DMI which enforces the Agricultural Produce Act, 1937.
standards are given for agricultural and allied commodities like cereals, oil
seeds, oils, creamery butter, ghee, legumes, eggs etc. Agricultural
commodities are categorized into various grades such as, special, good,
fair, ordinary etc depending upon the degree of quality (type of
composition) in each case
20. Objectives of Agmark
To assure the consumers a product of pre-
tested quality & purity.
• To enable the producer of good quality
products to have better returns.
• To have a sale of the product in the market
with a uniform composition and well defined
quality.
• To eliminate the malpractice of adulteration
in the movement of the product from
producer to consumer.