Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
The major international food standards and regulations in food industries and food trade are included in this ppt. It includes Codex Alimentarius, USFDA, EFSA
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
A Presentation about ISO 22000 Food Safety Management Systems by Akshay Anand. Refer the presentation on FSSAI by the same author for detailed information. Presented in 2016.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
The major international food standards and regulations in food industries and food trade are included in this ppt. It includes Codex Alimentarius, USFDA, EFSA
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
A Presentation about ISO 22000 Food Safety Management Systems by Akshay Anand. Refer the presentation on FSSAI by the same author for detailed information. Presented in 2016.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
Topic covers details around the Food Safety Audit's . Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food business in the pursuit of protecting public health.
Audits focus on key areas of your operations, such as your food safety management system, food storage, food preparation, sanitation, facility design, and employee hygiene.
Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary keys to acing food safety audits
Type Food Safety Audits
Why are food safety audits important? Consumer Safety ,Regulatory Compliance , Supplier control , Improvement of Operations , Cost reductions Types of food safety audits based on their focus
Compliance audit
Program audit
Management system audit
Key areas of a food safety audit
Food safety management system , Food storage , Food preparation , Sanitation and cleaning ,Facility design , ) Waste management , Employee hygiene
Guide for food safety audit checklist Food preparation
Food safety management system :-
Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs), HACCP plans, and training records
Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability.
Documentation of corrective actions taken to address identified non-compliance or deviations
Food storage
Proper temperature control on refrigeration units
Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products.
Prevention of pests, including measures for pest control, regular inspections, and proper waste management
Food preparation
Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and maintaining proper grooming.
Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels.
Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and sanitization of equipment, and use of separate cutting boards and utensils.
Sanitation and cleaning
Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment, utensils, and food preparation areas.
Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents.
Adequate provision and maintenance of a 3-compartment sink for tools and utensils.
Facility and equipment
Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms.
Condition and cleanliness of equipment, utensils, and food contact surfaces.
Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices.
Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other
risk of foodborne illnesse
Cumulative effect of modified atmospheric packaging on the textural and chemi...SukhveerSingh31
Fruits and vegetables have been consumed by humans since ancient times. Scientific
investigations have proved that an increased consumption of fruits and vegetables is known to
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Constipation is common health problem of youngsters and their cure is possible through change in food habits. Inclusion of dietary fibers in the diet reduces the constipation and its complications like overweight, cancer etc.
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Muffin is small cup-shaped
quick bread that is generally dominated by sweet
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Produced from plant source.An excellent delivering for nutrients and bioactive compounds.Therapeutic effect in Non communicable disease.Polyphenols helps to reduce the risk of chronic diseases, such as cardiovascular disease, Diabetese cancer, and neuronal degeneration
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.
Food adulteration and detection in relation to physical, chemical, microbiolo...SukhveerSingh31
Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health.Guilt will be punished with imprisonment for a term which shall not be less than six months and up to 3 years and with fine up to one thousand rupees.
Food engineering operations are employed in food industries for production of good quality palatable and stable foods.Food engineering operations convert raw agricultural commodities into canned, frozen, dehydrated, formulated and otherwise modified forms of food.
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.
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.
Biogenic amines (BA) are non-volatile low- molecular-weight nitrogenous organic bases, derived through decarboxylation of corresponding amino acids. More studies are needed in order to prove their feasibility and technological relevance during the production of fermented foods.
A case study of Pesticide in South Indian state SukhveerSingh31
A vast majority of the population in India (56.7 percent) are engaged in agriculture and are therefore exposed to the pesticides used in agriculture.Among men, the prevalence of signs and symptoms related to pesticide exposure was higher among the sprayers.
an independent, non-governmental membership organization and the world's largest developer of voluntary International Standards.The HACCP system is based on organisation and is guided by a policy and objective with clearly defined responsibilities, allotted resources and control over how objective are met.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Lycopene is bright red color carotene and carotenoid pigment found in tomatoes and other red fruits and vegetables.Animal feed supplements that have a beneficial effect on the host animal by affecting its gut microflora.This leads to the signaling of toll-like receptors that activate the secretion of pro-inflammatory cytokines
Changes in Bioactive Compounds Over Lactic fermentationSukhveerSingh31
The increase of nutrient density by lactic fermentation is mostly due to a decrease of sugar content. Catabolism of disaccharides like sucrose or lactose has been extensively studied for many LAB species.Lactic fermentation modifies the composition of the fermented materials and by the metabolic microbial action can improve the beneficial health benefits of food.
Safety and toxicity evaluation of probiotics foodsSukhveerSingh31
Probiotics can also be defined as “Live microorganisms that when administered in adequate amounts confer a health benefit on the host” (Council for Agricultural Science and Technology).
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
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The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
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Reverse Pharmacology.
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This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
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Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
2. FOOD SAFETY?
Food safety is the utilization of various resources and
strategies to ensure that all types of food are properly
stored, prepared, and preserved so they are safe for
consumption.
Concept that food will not cause harm to consumer
when it is prepared and/or eaten according to its
intended use.
3. Food Safety?
Food safety is a scientific discipline describing
handling, preparation and storage of food in ways that
prevent food-borne illness. This includes a number of
routines that should be followed to avoid potentially
severe health hazards.
There will always be food safety hazards, but they
can be controlled if you understand how food
becomes contaminated and how to prevent this
happening.
4. Food Safety Management Systems (FSMS)?
A Food Safety Management System (FSMS) is a
network of interrelated elements that combine to
ensure that food does not cause adverse human health
effects.
These elements include programs, plans, policies,
procedures, practices, processes, goals, objectives,
methods, controls, roles, responsibilities,
relationships, documents, records, and resources.
5. Food Safety Management Systems
Enable organizations to
Demonstrates ability to control food safety hazards
Demonstrates compliance to statutory & regulatory
requirements
Evaluate assess and meet customers requirements
Communicates food safety information throughout food
chain
Enables evaluation and updation of the system
Ensures food is safe at the time for human consumption
5
6. Why Is Food Safety Important?
Food-borne illness is a preventable and underreported
public health problem. It presents a major challenge
to both general and at-risk populations.
Each year, millions of illnesses in the United States
can be attributed to contaminated foods.
Children younger than age 4 have the highest
incidence of laboratory-confirmed infections from:
Campylobacter species
Cryptosporidium species
Salmonella species
Shiga toxin-producing Escherichia coli O157
Shigella species
Yersinia species
7. Three types of contamination that can
potentially affects anyone:
Physical contamination - glass, stones, wood, hair,
plastic, dead insects, metal fragments, jewellery,
button, etc.
Chemical contamination - contaminants include
cleaning materials, pesticide residues, perfume,
adulterants.
Microbiological contamination - food poisoning
bacteria, spoilage bacteria, yeasts, moulds, viruses,
fly, worms.
12. The Five Basic Key Elements to Ensure Food
Safety are:
The key elements of FSMS for managing & reducing
the risk to health resulting from operations across the
food chain to final consumption are:
Interactive Communication;
Management Element / System;
Good Manufacturing Practices/ PRPs;
Hazard Analysis /HACCP Principles;
Operational PRPs/Statutory and regulatory
requirements
13. Interactive Communications
An exchange of ideas where both participants, whether human, machine or art
form, are active and can have an effect on one another.
It is a dynamic, two-way flow of information.
It is broken up into two, covering "Internal Com" and "External Com"
Internal Com - Need to establish, implement and maintain effective
communications with personnel on issues that have an impact on food safety.
Some of the issues suggested are: new products planned, changes in process
control, new suppliers or ingredients, new recruits, new formulations, new
packaging etc
External Com - Need to establish, implement and maintain an effective
communications with:
1. Suppliers and Contractors
2. Customers in relations to product information, enquiries, customer complaint,
feedbacks, orders etc
3. Food Authorities
4. Other organizations that may have an impact on the FSMS.
14. Management Element / System
An Element Management System (EMS) manages one
or more of a specific type of telecommunications
network element (NE).
Typically, the EMS manages the functions and
capabilities within different NE in the network.
15. PRPs/Good Manufacturing Practices
Prerequisite programmes (PRPs) are all the processes and
hardware that work alongside the HACCP system. They
provide the basic environmental and operating conditions
essential for the safe production of food.
The WHO defines prerequisite program as “practices and
conditions needed prior to and during the implementation of
HACCP and which are essential for food safety”.
Prerequisite programs provide a foundation for an effective
HACCP system.
Examples of PRPs:- Facilities, Production equipment,
Standard operating procedures, Suppliers controls,
production specification, Traceability and recalls, etc.
16. Good Manufacturing Practices
Good manufacturing practices
are the procedures that should
be followed during plant
construction and operation to
assure food wholesomeness.
GMP refers to the minimum
sanitary and processing
conditions required in a
properly built processing
plant.
When implemented properly,
GMP not only reduces new
forms of biological, chemical
and physical contamination,
but eliminates existing
contamination.
17. GMPBenefits
1. Good Business Practices
2. Improved Product Consistency
3. Helps to Lower Costs
4. Builds Future Business
5. Legal Requirements
18. HACCP
HACCP can be part of GMP and is a
systematic program (preventative
approach) to assure food safety.
HACCP is the recommended approach to
control the possibility of allergen
contamination.
It addresses physical, chemical, and
biological hazards as a means of
prevention rather than finished product
inspection.
This approach has significant benefits to
organizations operating within the food
supply chain as it enables them to
determine key controls over processes
and concentrate resources on activities
that are critical to ensuring safe food.
21. HACCP Team
People chosen that have expertise in different areas:
Production
Shipping
Quality Assurance
Sanitation
Maintenance
Sales
22. FOOD SAFETY DURING POST
HARVEST PERIOD
Worker Hygiene:
The cleanliness of workers hands.
Prevent sick workers working directly with the produce.
Packing House: Keep the packinghouse and store/godowns clean by adopting
proper sanitary system i.e. washing, rinsing and disinfecting the same with
suitable disinfectant.
Ensure that the water used is uncontaminated.
Cooling and cold storage: The cool chain should be disinfected and cold
storage should be fumigated at regular intervals with formalin or other suitable
chemical to prevent contamination generated from such places making the
produce unsafe for human consumption.
Transport of produce from farm to market: Ensure that vehicles are clean
and sanitary care is taken. Avoid dirty and contaminated vehicles. If required,
vehicles should also be disinfected before using the same for transporting the
farm produce.
23. FOOD SAFETY DURING POST
HARVEST PERIOD
Producer’s level grading and sorting: Ensure proper cleanliness of
the produce by removing foreign matter and undesirable substances.
Sort out the damaged, bruised, and culled produce and segregate
them on the basis of shape, size, colour, weight & variety. Avoid
admixture and any adulterant or use of colouring matter. This will
introduce uniformity in the produce and will also check further
spread of infection in the lot generated from the affected produce.
Such samples may be sent to the laboratory for analysis and testing
the various quality parameters, such as oil content, protein content,
ginning percentage, brix, TSS etc.
Packaging: Produce should be packed in clean and contamination
free packing material. Where ever necessary, use moisture proofing
system / or bags with polythene lining. Package should bear all
needed information such as name of commodity, place of origin,
year of harvest, weight, variety, and grade.
24. FOOD SAFETY DURING POST
HARVEST PERIOD
Customer Hygiene: Customer should adopt all possible
hygiene to avoid himself becoming as cause of health problem.
The effective post harvest strategies should be followed for
prevention of contamination.
Produce once contaminated cannot be sanitized completely and
therefore, prevention is always better.
The fresh agricultural commodities are marketed in domestic as
well as export markets. The complex food marketing system
potentially increases the exposure of more consumers to
different types of microorganisms.
25. Food safety standards : ISO 22000:2005
ISO 22000 is a generic food safety management standard.
It doesn't matter how complex the organization is or what size
it is, ISO 22000 can help ensure the safety of its food
products.
ISO 22000 integrates the Codex Alimentarius Commission’s 7
principles of HACCP ( Hazard Analysis And Critical Control
Point) and dynamically combine it with PRPs (PRE-
REQUISITE PROGRAM) necessary to control and reduce
any food safety hazards.
PRPs are also referred to as good hygienic practices (GHP),
good agricultural practices, good production practices, good
manufacturing practices (GMP), good distribution practices
and good trading practices.
26.
27. WHAT IS EXIM POLICY?
The EXIM Policy is the Export-Import policies regulating
international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and
regulations regarding doing imports and exports.
The Govt. of India, Ministry of Commerce and Industry
announces Export Import Policy every 5 years.
The current policy cover the period 2009-2014.
The EXIM Policy is updated every year on the 31st of March
and the modifications, improvements and new schemes are
effective w.e.f. 1st April of every year.
28. What is EXIM Policy?
Exim Policy or Foreign Trade Policy is a set of guidelines and instructions
established by the DGFT in matters related to the import and export of goods
in India.
The Foreign Trade
Policy of India is guided by the Export Import in known as in short EXIM
Policy of the Indian Government and is regulated by the Foreign Trade
Development and Regulation Act, 1992.
DGFT (Directorate General of Foreign Trade) is the main governing body
in matters related to Exim Policy.
The main objective of the Foreign Trade (Development and Regulation) Act
is to provide the development and regulation of foreign trade by facilitating
imports into, and augmenting exports from India.
Foreign Trade Act has replaced the earlier law known as the imports and
Exports (Control) Act 1947.
29. History of Exim Policy of India
In the year 1962, the Government of India appointed a
special Exim Policy Committee to review the
government previous export import policies.
The committee was later on approved by the
Government of India. Mr. V. P. Singh, the then
Commerce Minister and announced the Exim Policy on
the 12th of April, 1985.
Initially the EXIM Policy was introduced for the period
of three years with main objective to boost the export
business in India.
30. Objectives Of The Exim Policy
Government control import of non-essential items through the
EXIM Policy. At the same time, all-out efforts are made to
promote exports.
Thus, there are two aspects of Exim Policy; the import policy
which is concerned with regulation and management of imports
and the export policy which is concerned with exports not only
promotion but also regulation.
The main objective of the Government's EXIM Policy is to
promote exports to the maximum extent.
Exports should be promoted in such a manner that the economy of
the country is not affected by unregulated exportable items
specially needed within the country.
31. Objectives Of The Exim Policy
The main objective of the Exim Policy is:
To accelerate the economy from low level of economic activities to high level of
economic activities by making it a globally oriented vibrant economy and to
derive maximum benefits from expanding global market opportunities.
To stimulate sustained economic growth by providing access to essential raw
materials, intermediates, components,' consumables and capital goods required for
augmenting production.
To enhance the techno local strength and efficiency of Indian agriculture, industry
and services, thereby, improving their competitiveness.
To generate new employment.
Opportunities and encourage the attainment of internationally accepted standards
of quality.
To provide quality consumer products at reasonable prices.
32. Governing Body of Exim Policy
The Government of India notifies the Exim Policy for a period of
five years (1997-2002) under Section 5 of the Foreign Trade
(Development and Regulation Act), 1992.
The current Export Import Policy covers the period 2002-2007.
The Exim Policy is updated every year on the 31st of March and
the modifications, improvements and new schemes became
effective from 1st April of every year.
All types of changes or modifications related to the EXIM Policy
is normally announced by the Union Minister of Commerce and
Industry who co-ordinates with the Ministry of Finance, the
Directorate General of Foreign Trade and network of Dgft
Regional Offices.
33. Exim Policy 1992 -1997?
In order to liberalize imports and boost exports, the
Government of India for the first time introduced the
Indian Exim Policy on April I, 1992.
In order to bring stability and continuity, the Export
Import Policy was made for the duration of 5 years.
However, the Central Government reserves the right in
public interest to make any amendments to the trade
Policy in exercise of the powers conferred by Section-5
of the Act.
Such amendment shall be made by means of a
Notification published in the Gazette of India.
Export Import Policy is believed to be an important
step towards the economic reforms of India.
34. Exim Policy 1997 -2002
With time the Exim Policy 1992-1997 became old, and
a New Export Import Policy was need for the smooth
functioning of the Indian export import trade.
Hence, the Government of India introduced a new Exim
Policy for the year 1997-2002.
This policy has further simplified the procedures and
educed the interface between exporters and the DGFT
by reducing the number of documents required for
export by half.
Import has been further liberalized and better efforts
have been made to promote Indian exports in
international trade.
35. Objectives of the Exim Policy 1997 -2002
To accelerate the economy from low level of economic activities
to high level of economic activities by making it a globally
oriented vibrant economy and to derive maximum benefits from
expanding global market opportunities.
To motivate sustained economic growth by providing access to
essential raw materials, intermediates, components, consumables
and capital goods required for augmenting production.
To improve the technological strength and efficiency of Indian
agriculture, industry and services, thereby, improving their
competitiveness.
To create new employment.
Opportunities and encourage the attainment of internationally
accepted standards of quality.
To give quality consumer products at practical prices.
36. Highlights of the Exim Policy 1997-2002
Period of the Exim Policy
This policy is valid for five years instead of three years as in the
case of earlier policies.
It is effective from 1st April 1997 to 31st March 2002.
Liberalization
A very important feature of the policy is liberalization.
It has substantially eliminated licensing, quantitative restrictions
and other regulatory and discretionary controls.
All goods, except those coming under negative list, may be freely
imported or exported.
Imports Liberalization
Of 542 items from the restricted list 150 items have been
transferred to Special Import Licence (SIL) list and remaining 392
items have been transferred to Open General Licence (OGL) List.
37. Highlights of the Exim Policy 1997-2002
Export Promotion Capital Goods (EPCG) Scheme
The duty on imported capital goods under EPCG Scheme has been reduced
from 15% to 10%.
Under the zero duty EPCG Scheme, the threshold limit has been reduced from
Rs. 20 crore to Rs. 5 crore for agricultural and allied Sectors.
Advance Licence Scheme
Under Advance License Scheme, the period for export obligation has been
extended from 12 months to 18 months.
A further extension for 6 months can be given on payment of 1 % of the value
of unfulfilled exports.
Duty Entitlement Pass Book (DEPB) Scheme
Under the DEPB Scheme an exporter may apply for credit, as a specified
percentage of FOB value of exports, made in freely convertible currency.
Such credit can be utilized for import of raw materials, intermediates,
components, parts, packaging materials, etc. for export purpose.
38. Impact of Exim Policy 1997 –2002
Globalization of Indian Economy
The Exim Policy 1997-02 proposed with an aim to prepare a
framework for globalizations of Indian economy.
"To accelerate the economy from low level of economic activities
to- high level of economic activities by making it a globally
oriented vibrant economy and to derive maximum benefits from
expanding global market opportunities."
Impact on the Indian Industry
In the EXIM policy 1997-02, a series of reform measures have
been introduced in order to give boost to India's industrial growth
and generate employment opportunities in non-agricultural sector.
These include the reduction of duty from 15% to 10% under
EPCG scheme that enables Indian firms to import capital goods
and is an important step in improving the quality and productivity
of the Indian industry.
39. Impact of Exim Policy 1997 –2002
Impact on Agriculture
Many encouraging steps have been taken in the Exim
Policy 1997-2002 in order to give a boost to Indian
agricultural sector.
Impact on Self-Reliance
The Exim Policy 1997-2002 successfully fulfills one of
the India’s long terms objective of Self-reliance.
The Exim Policy has achieved this by encouraging
domestic sourcing of raw materials, in order to build up
a strong domestic production base.
40. Exim Policy 2002 – 2007?
The Exim Policy 2002 - 2007 deals with both the
export and import of merchandise and services.
It is worth mentioning here that the Exim Policy: 1997 -
2002 had accorded a status of exporter to the business
firm exporting services with effect from1.4.1999.
Such business firms are known as Service Providers.
41. Objectives of the Exim Policy: 2002 - 2007
The main objectives of the Export Import Policy 2002-2007 are as
follows:-
To encourage economic growth of India by providing supply of
essential raw materials, intermediates, components, consumables
and capital goods required for augmenting production and
providing services.
To improve the technological strength and efficiency of Indian
agriculture, industry and services, thereby improving their
competitive strength while generating new employment
opportunities and encourage the attainment of internationally
accepted standards of quality; and
To provide consumers with good quality products and services at
internationally competitive prices while at the same time creating
a level playing field for the domestic producers.
42. Exim Policy 2009 – 2014?
The Foreign Trade Policy (FTP) 2009-2014, incorporating
provisions relating to export and import of goods and
services, shall come into force with effect from 27th August,
2009 and shall remain in force upto 31st March, 2014 unless
otherwise specified.
All exports and imports upto 26th August 2009 shall be
accordingly governed by the FTP 2004-2009.
The Foreign Trade Policy, 2009-2014, incorporating the
Annual Supplement as updated on 5th June, 2012 shall come
into force with effect from 5th June, 2012, unless otherwise
specified.
43. Special Focus Initiative of Exim Policy 2004-
2009
With a view to doubling our percentage share of global
trade within 5 years and expanding employment
opportunities, especially in semi urban and rural areas,
certain special focus initiatives have been identified
for agriculture, handlooms, handicraft, gems &
jewellery, leather and Marine sectors.
Government of India shall make concerted efforts to
promote exports in these sectors by specific sectoral
strategies that shall be notified from time to time.
44. Agriculture and Village Industry
Vishesh Krishi and Gram Udyog Yojana
Import of restricted items, such as panels, are allowed under
various export promotion schemes.
Import of inputs such as pesticides are permitted under Advance
Authorisation for agro exports.
New towns of export excellence with a threshold limit of Rs 150
crore shall be notified.
Certain specified flowers, fruits and vegetables are entitled to a
special duty credit scrip, in addition to the normal benefit under
VKGUY.
45. Main Elements of Exim Policy 2004-2009
The new Exim Policy 2004-2009 has the following main elements:
Preamble
Legal Framework
Special Focus Initiatives
Board Of Trade
General Provisions Regarding Imports And Exports
Promotional Measures
Duty Exemption / Remission Schemes
Export Promotion Capital Goods Scheme
Special Economic Zones
Free Trade & Warehousing Zones
Deemed Exports
46. Board of Trade of Exim Policy 2004-2009
To advise Government on Policy measures for preparation and
implementation of both short and long term plans for increasing
exports in the light of emerging national and international
economic scenarios;
To review export performance of various sectors, identify
constraints and suggest industry specific measures to optimize
export earnings;
To examine existing institutional framework for imports and
exports and suggest practical measures for further streamlining to
achieve desired objectives;
To commission studies for furtherance of above objectives.
47. Agricultural & Processed Food Products
Export DevelopmentAuthority
Indian Institute of Foreign Trade
India Trade Promotion Organization (ITPO)
National Centre for Trade Information (NCTI)
Export Credit Guarantee Corporation (ECGC)
Export-Import Bank
Export Inspection Council
Indian Council of Arbitration
Federation of Indian Export Organizations
Department of Commercial Intelligence and Statistics
Directorate General of Shipping
Freight Investigation Bureau
48. Introduction to Export Documentation &
Procedures
Export documentation is far more than just shipping paperwork; it includes all of the
important records of an international transaction.
Using the correct trade terminology, clearly defining the transfer of interest and liability,
selecting the right method of payment and sending the best quotation possible are the keys
to effective exporting.
After the sale has been made, proper and timely selection, preparation and distribution of
documents are essential.
Documents used in international trade are a reflection of the understanding of the
agreement between the seller, the buyer, and third party service and regulatory agencies.
It is vital for the seller to understand that any document produced with their name as a
party to the document is totally responsible for the actions of the service provider in the
course of their performance.
The term “export” documentation is actually a relative misnomer, as most paperwork is
really being prepared on behalf of the buyer, and is used for customs clearance and other
legalities at the port of import, and thus are really “import” documents.
Problems with documentation can lead to delay in shipment, penalties, unwanted storage
costs and an aggravated buyer.
An exporter should always put themselves in the importer’s shoes.Consider what you would
do, if as an importer, your supplier caused delays and extra expenses due to a lack of proper
paperwork. Eventually, you would probably find a new supplier.
49. Product Specific Documentation
Some food and agricultural products require product specific documentation certifying their
safety, purity and accordance with U.S. or foreign government regulations.
The Foreign Agricultural Service, FAS, has a portal for companies to access a variety of
regulatory sites for food products, which is a good place to start evaluating your document
requirements in this area.
These rules need to be used in conjunction with the regulations at destination as well, and they
all recommend confirmation with the buyer or their customs broker in order to arrive at the
correct compliance prior to shipment.
In this site, you will find the following:
U.S.Trade Restrictions:The list of trade restrictions that may require an export license application.These rules may apply for
embargoes of foreign countries, domestic shortages or other reasons.
Shipper’s Export Declaration:This is the main document required by the U.S. government, and is covered later in this section.
The Bureau of theCensus and InternationalTradeAdministration uses it for compiling U.S. export statistics and it is also used by
customs for export control purposes.
USDA Food Safety Inspection Service:The FSIS includes the “Library of Export Requirements” for products such as red meat and
poultry.
Export permits for alcoholic beverages:The Bureau of Alcohol,Tobacco and Firearms,ATF, requires aWholesalers Basic Permit
for any resale, domestic or foreign.
Food and Agricultural Regulations & Standards:The “FAIRS” reports, which were reviewed in an earlier section, describe import
requirements and contacts for assistance.These reports are focused on consumer-ready products.
USDA/APHIS:TheAnimal and Plant Health Inspection Service provides inspection and veterinary services for plants, meat,
poultry, live animals and animal products to help ensure the product meets foreign import requirements.
USDA National Organic Program:The NOP has information on export certificates and trade issues for organic products.
Seafood and Aquaculture:The Seafood Inspection Program offers information on import requirements for seafood products.
Food and Drug Administration:The FDA issues export certificates for various products that may have that requirement.
Editor's Notes
Macrobiologibal hazards are those biological hazards which can be seen through naked eye e.g flies, weevils, etc. These can enter in food during harvesting or processing of food
So what is HACCP? HACCP stands for Hazard Analyses Critical Control point and simply put answers three questions: read bullets.
It is important to have people with different backgrounds on our HACCP team, as they have differing expertise. Our HACCP team includes the following people: (name them by job title, perhaps some of the participants are on the team, If so, ask them to tell the group a little about the team and what they have contibuted)