This document discusses aspects of food safety developments and global trends. It covers four main topics: food quality and safety requirements, World Trade Organization (WTO) and Codex harmonization of standards, toxic contaminant residues, and validation techniques. The document outlines factors affecting food safety at various stages from farm to consumption and differences between developing and developed countries in food consumption patterns and safety issues. Codex Alimentarius and Sanitary and Phytosanitary Measures Agreement are described as playing key roles in ensuring global food safety.
This document provides an overview of global food safety. It discusses foodborne illness, notable recent outbreaks, and approaches to controlling foodborne pathogens. Foodborne illness is a major health issue worldwide. Investigating outbreaks involves detecting cases, generating hypotheses, and identifying the contaminated food item. Quality assurance systems like HACCP aim to control food safety hazards. International organizations work to harmonize food standards globally.
Food safety is important to prevent foodborne illness. It involves proper handling, preparation, and storage of food. In Malaysia, there are still some food safety issues like several outbreaks of food poisoning from restaurants not following proper sanitation and a school milk scheme. Ensuring food safety benefits society by reducing illness and food waste while also protecting consumer confidence in the food system. Various government agencies work to establish food safety standards and regulations.
Thailand faces several challenges in ensuring food safety as the food supplier to the world. These include a growing population that will increase demand for food, uncertainty around food security, and energy and climate change issues. To address these, Thailand aims to strengthen its competitiveness in food and fuel production through developing human resources and technological skills. The country also seeks to improve food safety management systems and regulations to meet rising standards for food exported to other countries, especially with the upcoming ASEAN Economic Community.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
This document discusses food quality parameters and methods for analyzing food products. It outlines factors that contribute to food quality like appearance, taste, and nutritional value. Physical, chemical, and microbiological tests are used to analyze raw materials and finished products to ensure safety and purity. Parameters like moisture, fat, protein, and packaging materials are evaluated using methods like the hot air oven test and chemical analysis. Instrumental techniques like gas chromatography-olfactometry and electronic nose are also used to objectively measure organoleptic properties and identify volatile compounds that influence flavor.
The document summarizes the Philippine food safety system and issues. It is led by two main agencies, the Bureau of Food and Drug Administration (BFAD) under the Department of Health for processed foods, and the Department of Agriculture for animal health, plant health, slaughterhouses, grains, and milk. Ensuring food safety is a shared responsibility across the entire food chain from farm to plate. Some key food safety issues in the Philippines include pesticides, heavy metals, aflatoxins, histamines, allergens, red tide, and microbial contamination.
This document provides an introduction and overview of a Food Science and Technology course. It outlines the course topics which will cover introductions to food science, food processing and preservation techniques, food safety, and the chemical and nutritional composition of foods. It explains that food science and technology is important to study in order to produce safe and high quality food products, add value to food products, secure food security, and reduce food loss and waste. The overall goal of food science and technology is to apply scientific principles to the processing, packaging, and safety of foods.
This document provides an overview of global food safety. It discusses foodborne illness, notable recent outbreaks, and approaches to controlling foodborne pathogens. Foodborne illness is a major health issue worldwide. Investigating outbreaks involves detecting cases, generating hypotheses, and identifying the contaminated food item. Quality assurance systems like HACCP aim to control food safety hazards. International organizations work to harmonize food standards globally.
Food safety is important to prevent foodborne illness. It involves proper handling, preparation, and storage of food. In Malaysia, there are still some food safety issues like several outbreaks of food poisoning from restaurants not following proper sanitation and a school milk scheme. Ensuring food safety benefits society by reducing illness and food waste while also protecting consumer confidence in the food system. Various government agencies work to establish food safety standards and regulations.
Thailand faces several challenges in ensuring food safety as the food supplier to the world. These include a growing population that will increase demand for food, uncertainty around food security, and energy and climate change issues. To address these, Thailand aims to strengthen its competitiveness in food and fuel production through developing human resources and technological skills. The country also seeks to improve food safety management systems and regulations to meet rising standards for food exported to other countries, especially with the upcoming ASEAN Economic Community.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
This document discusses food quality parameters and methods for analyzing food products. It outlines factors that contribute to food quality like appearance, taste, and nutritional value. Physical, chemical, and microbiological tests are used to analyze raw materials and finished products to ensure safety and purity. Parameters like moisture, fat, protein, and packaging materials are evaluated using methods like the hot air oven test and chemical analysis. Instrumental techniques like gas chromatography-olfactometry and electronic nose are also used to objectively measure organoleptic properties and identify volatile compounds that influence flavor.
The document summarizes the Philippine food safety system and issues. It is led by two main agencies, the Bureau of Food and Drug Administration (BFAD) under the Department of Health for processed foods, and the Department of Agriculture for animal health, plant health, slaughterhouses, grains, and milk. Ensuring food safety is a shared responsibility across the entire food chain from farm to plate. Some key food safety issues in the Philippines include pesticides, heavy metals, aflatoxins, histamines, allergens, red tide, and microbial contamination.
This document provides an introduction and overview of a Food Science and Technology course. It outlines the course topics which will cover introductions to food science, food processing and preservation techniques, food safety, and the chemical and nutritional composition of foods. It explains that food science and technology is important to study in order to produce safe and high quality food products, add value to food products, secure food security, and reduce food loss and waste. The overall goal of food science and technology is to apply scientific principles to the processing, packaging, and safety of foods.
In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. The food must not be contaminated with harmful viruses, toxins, bacteria, parasites and chemicals. This is the main reason for the most of the diseases which are happen through the food. The food safety depends upon from the farmer’s farm to the consumer’s plate.
The document discusses hazards associated with foods, including biological, chemical, and physical hazards. Biological hazards include bacteria, viruses, and parasites that can cause illness, such as Salmonella, E. coli, hepatitis viruses, and Cryptosporidium. Chemical hazards refer to toxic substances that are naturally occurring, added intentionally like nitrates, or added unintentionally like cleaning agents. Physical hazards involve hard foreign objects that can cause injury, like bones, stones, or metal fragments. Proper temperature control, separation of foods, approved chemicals, filtering, and sanitation help control these hazards.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
The document discusses major principles of food safety and quality control, including following routines to prevent foodborne illness, maintaining hygiene according to WHO's five key principles, and ensuring quality through processes that prevent contamination and allow for proper traceability. Food safety and quality are important to consider across the entire food chain from production to consumption in order to avoid severe health hazards and meet consumer and regulatory standards.
The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country
This document provides an overview of meat hygiene and quality assurance. It discusses the importance of meat hygiene in ensuring meat safety and suitability for human consumption. Good agricultural practices, good hygiene practices, and hazard analysis and critical control points are described as key components of a meat quality assurance system. Guidelines are provided for maintaining hygiene at various stages of meat production including on farms, during transport, slaughter, processing, and storage.
WHO five keys to safer food, food additives, food processing, effects of food processing, sanitation of food establishment & of food handlers, conservation of nutrients before-during & after cooking, food fortification, examples of fortified foods, how to choose fortificant.
This document provides an overview of food hygiene and safety. It discusses the causes of foodborne illness including bacteria, chemicals, metals and physical contamination. It describes how bacteria can multiply rapidly if given the right conditions. Pathogenic bacteria like Salmonella, E. coli, and Staphylococcus are highlighted as common causes of food poisoning. The document also outlines methods of food preservation, importance of temperature control, and signs of food spoilage. Other topics covered include personal hygiene for food handlers, cleaning and pest control procedures, premises standards, and legal requirements for food safety.
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations provide comprehensive standards to control food hygiene and safety.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations aim to harmonize food safety enforcement across the country.
This document provides an overview of food safety and quality procedures for a food packaging company. It discusses Hazard Analysis and Critical Control Points (HACCP), potential food hazards at different stages of production, bacteria growth, pest control, and proper handwashing techniques. The objectives are to educate employees on food safety risks and their role in ensuring packaging does not contaminate customers' food products.
By Professor Park, Ki-Hwan, Department of Food Science & Technology, Chung-Ang University, presented at the Institute of Life Sciences Institute, 6th Asian Conference on Food and Nutrition Safety, November 2012
This document provides an overview of food safety in India. It begins with definitions of key terms related to food classification, surveillance, hygiene, additives, and adulteration. It then covers topics like food preservation, processing, sanitation of establishments, nutrient conservation, fortification, and specific issues like milk hygiene. The document also discusses the Food Safety and Standards Act of 2006 and mechanisms to prevent food adulteration. Overall, the document outlines important concepts and issues regarding ensuring food safety from production to consumption in India.
The document discusses various international organizations and legislation related to food safety. The key organizations mentioned are the World Health Organization, Food and Agriculture Organization, Codex Alimentarius Commission, Hazard Analysis and Critical Control Points system, International Food Safety Authorities Network, Food and Drug Administration, International Animal Health Organization, International Plant Protection Convention, and the World Trade Organization Agreement on Sanitary and Phytosanitary Measures. The Codex Alimentarius Commission establishes internationally recognized food standards and guidelines. HACCP is a systematic approach to food safety that identifies hazards and critical control points. INFOSAN facilitates rapid information sharing on food safety emergencies between countries.
Meat processing hygiene focuses on hygienic measures during meat product manufacturing. There are three key principles: 1) Prevent contamination of raw materials and products, 2) Minimize microbial growth through refrigeration, 3) Reduce or eliminate contamination through heat treatment. Proper implementation of Good Hygienic Practices and Hazard Analysis Critical Control Points are important quality management schemes for ensuring safety. GHP establishes general hygienic standards while HACCP identifies specific hazards and establishes control points to prevent health risks to consumers.
The document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
Standards provide technical specifications and criteria to ensure products are fit for purpose. Product standards specify characteristics. Codex defines microbiological criteria as: the organisms of concern, detection methods, sampling plan, appropriate limits, and number of conforming samples. Standards indicate indicator and pathogenic microorganisms of concern for meat. Compliance is demonstrated through aerobic counts, pathogens like Salmonella and Listeria. Sampling plans define requirements and stringency using parameters like sample number, acceptable number of marginal results, and microbiological levels for acceptable and unacceptable quality. Stringency is guided by risk level and intended use.
introduction of food hygiene, food additives, food processing, sanitation of food establishment, food handlers, conservation of nutrients, before, during and after food preparation, food fortification, food adulteration, food standards, PFA act, milk hygiene, pasteurization of milk, tests of pasteurization, meat hygiene, slaughterhouse hygiene, fish hygiene, egg hygiene, along with references.
This document discusses food innovation, driving forces, and challenges. It contains the following key points:
1. Food innovation is driven by factors at different stages of production, processing, marketing, and consumption aimed at increasing productivity, reducing losses, and meeting consumer demands.
2. Innovations in technologies, concepts, and approaches have led to innovative foods like dried, frozen, fortified foods and convenience foods. Critical factors that determine success include quality assurance and regulatory compliance.
3. ASEAN and developing countries have opportunities in functional foods, traditional knowledge, and favorable climate but face challenges like sustainability, malnutrition, and challenging regulatory norms. Collaborative programs can help build capabilities and transfer technologies.
This document discusses food innovation, focusing on driving forces, critical factors, and opportunities/challenges for ASEAN and developing countries. The key points are:
1. Food innovation is driven by factors across production, processing, marketing, and consumer stages aimed at increasing productivity and reducing losses while meeting consumer demands.
2. Innovations must consider critical factors at each stage including safety, quality assurance, infrastructure and skills development.
3. Opportunities exist for ASEAN/developing countries in functional foods, traditional knowledge, and favorable agriculture but challenges include sustainability, regulations, and malnutrition.
4. Addressing these challenges requires innovations in production, processing, waste reduction, fortification, and quality systems
In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. The food must not be contaminated with harmful viruses, toxins, bacteria, parasites and chemicals. This is the main reason for the most of the diseases which are happen through the food. The food safety depends upon from the farmer’s farm to the consumer’s plate.
The document discusses hazards associated with foods, including biological, chemical, and physical hazards. Biological hazards include bacteria, viruses, and parasites that can cause illness, such as Salmonella, E. coli, hepatitis viruses, and Cryptosporidium. Chemical hazards refer to toxic substances that are naturally occurring, added intentionally like nitrates, or added unintentionally like cleaning agents. Physical hazards involve hard foreign objects that can cause injury, like bones, stones, or metal fragments. Proper temperature control, separation of foods, approved chemicals, filtering, and sanitation help control these hazards.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
The document discusses major principles of food safety and quality control, including following routines to prevent foodborne illness, maintaining hygiene according to WHO's five key principles, and ensuring quality through processes that prevent contamination and allow for proper traceability. Food safety and quality are important to consider across the entire food chain from production to consumption in order to avoid severe health hazards and meet consumer and regulatory standards.
The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country
This document provides an overview of meat hygiene and quality assurance. It discusses the importance of meat hygiene in ensuring meat safety and suitability for human consumption. Good agricultural practices, good hygiene practices, and hazard analysis and critical control points are described as key components of a meat quality assurance system. Guidelines are provided for maintaining hygiene at various stages of meat production including on farms, during transport, slaughter, processing, and storage.
WHO five keys to safer food, food additives, food processing, effects of food processing, sanitation of food establishment & of food handlers, conservation of nutrients before-during & after cooking, food fortification, examples of fortified foods, how to choose fortificant.
This document provides an overview of food hygiene and safety. It discusses the causes of foodborne illness including bacteria, chemicals, metals and physical contamination. It describes how bacteria can multiply rapidly if given the right conditions. Pathogenic bacteria like Salmonella, E. coli, and Staphylococcus are highlighted as common causes of food poisoning. The document also outlines methods of food preservation, importance of temperature control, and signs of food spoilage. Other topics covered include personal hygiene for food handlers, cleaning and pest control procedures, premises standards, and legal requirements for food safety.
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations provide comprehensive standards to control food hygiene and safety.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations aim to harmonize food safety enforcement across the country.
This document provides an overview of food safety and quality procedures for a food packaging company. It discusses Hazard Analysis and Critical Control Points (HACCP), potential food hazards at different stages of production, bacteria growth, pest control, and proper handwashing techniques. The objectives are to educate employees on food safety risks and their role in ensuring packaging does not contaminate customers' food products.
By Professor Park, Ki-Hwan, Department of Food Science & Technology, Chung-Ang University, presented at the Institute of Life Sciences Institute, 6th Asian Conference on Food and Nutrition Safety, November 2012
This document provides an overview of food safety in India. It begins with definitions of key terms related to food classification, surveillance, hygiene, additives, and adulteration. It then covers topics like food preservation, processing, sanitation of establishments, nutrient conservation, fortification, and specific issues like milk hygiene. The document also discusses the Food Safety and Standards Act of 2006 and mechanisms to prevent food adulteration. Overall, the document outlines important concepts and issues regarding ensuring food safety from production to consumption in India.
The document discusses various international organizations and legislation related to food safety. The key organizations mentioned are the World Health Organization, Food and Agriculture Organization, Codex Alimentarius Commission, Hazard Analysis and Critical Control Points system, International Food Safety Authorities Network, Food and Drug Administration, International Animal Health Organization, International Plant Protection Convention, and the World Trade Organization Agreement on Sanitary and Phytosanitary Measures. The Codex Alimentarius Commission establishes internationally recognized food standards and guidelines. HACCP is a systematic approach to food safety that identifies hazards and critical control points. INFOSAN facilitates rapid information sharing on food safety emergencies between countries.
Meat processing hygiene focuses on hygienic measures during meat product manufacturing. There are three key principles: 1) Prevent contamination of raw materials and products, 2) Minimize microbial growth through refrigeration, 3) Reduce or eliminate contamination through heat treatment. Proper implementation of Good Hygienic Practices and Hazard Analysis Critical Control Points are important quality management schemes for ensuring safety. GHP establishes general hygienic standards while HACCP identifies specific hazards and establishes control points to prevent health risks to consumers.
The document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
Standards provide technical specifications and criteria to ensure products are fit for purpose. Product standards specify characteristics. Codex defines microbiological criteria as: the organisms of concern, detection methods, sampling plan, appropriate limits, and number of conforming samples. Standards indicate indicator and pathogenic microorganisms of concern for meat. Compliance is demonstrated through aerobic counts, pathogens like Salmonella and Listeria. Sampling plans define requirements and stringency using parameters like sample number, acceptable number of marginal results, and microbiological levels for acceptable and unacceptable quality. Stringency is guided by risk level and intended use.
introduction of food hygiene, food additives, food processing, sanitation of food establishment, food handlers, conservation of nutrients, before, during and after food preparation, food fortification, food adulteration, food standards, PFA act, milk hygiene, pasteurization of milk, tests of pasteurization, meat hygiene, slaughterhouse hygiene, fish hygiene, egg hygiene, along with references.
This document discusses food innovation, driving forces, and challenges. It contains the following key points:
1. Food innovation is driven by factors at different stages of production, processing, marketing, and consumption aimed at increasing productivity, reducing losses, and meeting consumer demands.
2. Innovations in technologies, concepts, and approaches have led to innovative foods like dried, frozen, fortified foods and convenience foods. Critical factors that determine success include quality assurance and regulatory compliance.
3. ASEAN and developing countries have opportunities in functional foods, traditional knowledge, and favorable climate but face challenges like sustainability, malnutrition, and challenging regulatory norms. Collaborative programs can help build capabilities and transfer technologies.
This document discusses food innovation, focusing on driving forces, critical factors, and opportunities/challenges for ASEAN and developing countries. The key points are:
1. Food innovation is driven by factors across production, processing, marketing, and consumer stages aimed at increasing productivity and reducing losses while meeting consumer demands.
2. Innovations must consider critical factors at each stage including safety, quality assurance, infrastructure and skills development.
3. Opportunities exist for ASEAN/developing countries in functional foods, traditional knowledge, and favorable agriculture but challenges include sustainability, regulations, and malnutrition.
4. Addressing these challenges requires innovations in production, processing, waste reduction, fortification, and quality systems
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
An allergen is any substance (antigen), most often eaten or inhaled, that is recognized by the immune system and causes an allergic reaction. Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything.The eight allergen foods identified by the law are:
• Milk.
• Eggs.
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g., crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts.
• Wheat.
• Soybeans
2. Basic definition to know, it is a condition/state, National Food Security Act (Right to Food Act) India, 12 September 2013.
3. Umbrella, describe image
4. Quality > long-term relationship, profitability, branding (Elfi, Coke, Kurkuray, calza)
Fraud > Olive oil, milk, honey, saffron, Tea, powdered condiments
5. Additional concerns including physical personnel & operational security, industrial sabotage, terrorism, adulteration
6. Salmonella (bacterium) raw & undercooked meat, dairy, egg shells. Food must be thoroughly cooked. Diarrhea may result in typhoid fever, 65-degree C for at least 3 min, avoid eating raw eggs, undercooked meat, poultry. Bleach can kill it while cleaning floors etc.
7. Clean> wash hands, utensils, food etc
Clear> separate raw cooked, meat veg, poultry fruits etc
Chill> low temp, food preservation, lessen bacterial activity
Cook> high temp, kill bacteria, thoroughly
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in production which cannot be eliminated through testing the final product.
If I was provided with 7 days to cut a tree I’ll take 6 days to sharpen the axe.
The document provides information about Codex Alimentarius (Codex), the international food standards set by the Codex Alimentarius Commission. It explains that Codex creates a collection of food standards, guidelines and codes of practice to protect consumer health, ensure fair practices in food trade, and promote coordination between food standards organizations. Representatives from over 99% of the world's population participate in Codex. The standards are not obligatory but are used worldwide as a reference by the World Trade Organization for resolving food trade issues.
Codex Overview UNECE Codex Power Point Presentationtendaisigauke3
The document discusses the Codex Alimentarius (Codex), which are international food standards developed by the Codex Alimentarius Commission. It provides the following key details:
- Codex establishes worldwide food standards, guidelines and codes of practice to protect health of consumers and ensure fair practices. It covers areas like food safety, labeling and quality.
- The standards are developed by the Codex Alimentarius Commission jointly run by WHO and FAO, with participation from over 190 member countries/organizations.
- Codex standards are referenced by the WTO's SPS and TBT agreements relating to food safety and quality regulations. Countries can use Codex to harmonize their national standards.
-
The WTO Sanitary and Phytosanitary (SPS) Agreement aims to protect human, animal and plant life from risks arising from additives, contaminants, toxins, or disease-causing organisms in their food. It recognizes standards set by Codex, OIE and IPPC to harmonize SPS measures between countries. The SPS Agreement requires that measures be based on scientific principles and risk assessment, be non-discriminatory, and be no more trade-restrictive than necessary to protect health. Problems in implementing the SPS Agreement include non-compliance with international standards and lack of notification, awareness, and development in some areas.
The document outlines Darden's global food safety strategy, which focuses on inspecting food production at the source to ensure safety throughout the entire supply chain. The key aspects of the strategy include implementing Hazard Analysis and Critical Control Point processes, verifying that suppliers meet food safety standards, conducting inspections and testing at production sites before products are shipped, and emphasizing traceability from raw materials to finished products. The overall goal is to develop an integrated system of growers, processors and distributors that meets the highest standards for food safety, quality, and service.
Indira Gandhi Institute for Development Studies(IGIDR), and the International Food Policy Research Institute (IFPRI) on
‘Harnessing Opportunities to Improve Agri-Food Systems’ on July 24-25 , 2014 in New Delhi.
The two day conference aims to discuss the agricultural priority of the government and develop a road map to realise these priorities for improved agri food systems.
The document discusses food safety hazards including biological, chemical, and physical hazards. It focuses on biological hazards, describing several common pathogenic bacteria - Salmonella, E. coli, Campylobacter jejuni, and Clostridium botulinum. For each bacteria, it provides information on morphology, growth conditions, symptoms caused, and means of prevention and control. The overall document serves as an educational reference on food safety hazards and important foodborne bacterial pathogens.
AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.pptPriyankaSharma89719
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
Ana Teil-Gangl (SCG). How certification, testing and inspection can build con...b2bcg
The document discusses how certification, testing, and inspection can help build consumer trust and brand loyalty for food companies. It outlines the challenges in ensuring food safety in today's globalized system and the various initiatives and standards that have been developed. It also describes the services that SGS, a leading inspection and certification company, provides throughout the food supply chain to help protect brands and ensure regulatory compliance and food quality. These services include audits, testing, inspections, certifications and technical assistance.
7-9 April 2019. Cairo. Africa Food Manufacturing conference. The conference hosted professors from various universities, food scientists, industries, and students, local and international, and will include the following tracks:
Track 4: Food Adulteration: Laws, policy and governance.
Dr. Patrick Vincent Hegarty,
This document discusses food safety, including food labeling, food additives, pesticide residues, food hygiene, and foodborne illness hazards. It emphasizes that food safety is important to protect consumer health and prevent financial losses from unsafe products. Key aspects of food safety include following good manufacturing practices, hazard analysis and critical control point systems, and maintaining proper food hygiene through cleaning, sanitization, and prevention of cross-contamination. The Food Safety and Standards Authority of India regulates food safety in the country.
Food safety and sanitation gives you enough knowledge and background on how to keep the product safe for the consumers. There are aspects that should be considered in order to protect the producer's reputation and the consumer's health. A safety protocol and proper sanitation could help.
Food is the basic commodity to humans. So let's produce food with safety procedures and proper sanitation.
New Food Safety Trends a presentation .pptxAnwaar Ahmed
This document discusses various trends and challenges facing the global food industry. It notes increasing competition and slowing economic growth are driving needs for streamlining operations through automation and reducing food waste. Food safety management systems and compliance with regulations are also important. Consumer preferences are changing with tastes, health trends, and desires for variety, convenience and value. Technology updates, product innovation, and skilled labor are challenges food manufacturers must address to remain competitive. Food safety issues can arise across the supply chain from farm to consumer.
This document discusses various issues related to food safety in horticulture in India. It notes that while food production has increased significantly due to the Green Revolution, declining resources, increasing population and malnutrition present ongoing challenges. Ensuring safe food is important to prevent food-borne illnesses and promote international trade. Food safety must be maintained throughout the production chain. The government has established several organizations and regulations to set standards and assure quality, though continuing efforts are needed to reduce risks from pesticides, microbes and other contaminants in horticultural crops.
The document discusses the potential of bio-resources for sustainable growth. It notes that with increasing population pressure on resources, there is a need to focus on renewables like bio-resources for sustainability. It defines sustainability as meeting present needs without compromising future generations' ability to meet their own needs. Some of the key challenges to sustainability include rapid population growth, depletion of natural resources, and increasing pollution levels. The document argues that exploitation of bio-resources can help provide pillars for sustainability in areas like energy, food, healthcare, and materials. It also discusses various attributes, drivers, and requirements for the sustainable utilization of bio-resources.
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আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
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A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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1. Presented By
Dr. R.K. KHANDAL
DIRECTOR
ASPECTS OF FOOD SAFETY:
DEVELOPMENTS & GLOBAL TRENDS
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
19, UNIVERSITY ROAD, DELHI-110 007
Email : sridlhi@vsnl.com Website : www.shriraminstitute.org
2. Aspects of Food Safety: Developments &
Global Trends
Part – I
• Food Quality & Food Safety Requirements
Aspects
• WTO, Codex and Harmonization of
Standards
Part –II
• Residues of Toxic Contaminants
• Method Validation and Techniques
Toady’s interactive session would focus on above four
main aspects in two parts
3. OUTLINE I: QUALITY, SAFETY & STANDARDS
Food and Food Quality
Food Safety
Safety Laws
Food Safety Issues : Divide between
Developed & Developing World
Codex Challenges & WTO opportunities
The path forward
5. Food is anything which is:
Solid or liquid
Digested when ingested
Assimilated in the body
Performs various functions in the body
What is Food ?
Anything that is eaten or ingested and includes :
Beverages like water, Additives like spices
8. Additives must be checked for safety
Bulk food must meet criteria of quality and safety
Additives : Small quantity
Components of Food Basket ?
Major Minor
Cereals
Pulses
Dairy
Fruits
Vegetables
Spices
Sweetener
Food Colour
Flavour
Natural Synthetic
Preservatives
Food colours
Emulsifiers
Antioxidants
Antifoaming
agents
Bulk : Large quantity
Vegetarian Non-Vegetarian
Meat
Poultry
Marine
9. Perception of Quality Food ?
Regulator
Nutritious, healthy, safe
functional, un-adulterated,
hygienic
Food quality is perceived differently by consumer and
the regulator
Stringent quality norms for international trade
Consumer
Freshness, aroma, taste,
appearance, free from foreign
particles and insect
infestation
11. Safe food is the one without:
Microbial contamination
Mycotoxins
Environmental contamination
Residual Agrochemicals
Residual Antibiotics/Veterinary Drugs
Unsafe Gene Modification
Banned Chemicals
Adulteration
Definition based on impurities : minor or major
Safe Food ?
12. ASPECTS
Post Harvest
In order to minimize risk several challenges exist
at all levels
HarvestSeeds
Pre Harvest
Soil Water for irrigation
Chemicals & fertilizers
Planting material
Adulteration
Crop
maturity
Pest &
Diseases
Shelf-life
- Radiation
- Refrigeration
- Modified condition
Packaging
Migration of components
Transportation
Controlled conditions
Storage
Conditions
Treatment
Conditions
Processing
-Technology
- Additives
Gene modified
Variety
Treatment Technology
Aspects of Food Safety
13. Farm to Table : Safety Aspects for Milk
Stages
Animals
Collection of Milk
Transportation
Factors Affecting
Quality
Fodder
Medicinal
treatment
Sanitation of
animal
Barn hygiene
Hygiene of
milkman
Equipment and
utensils
Distance
Time
Heat
Light
Violent movement
Attributes
Taste
Flavour
Fat
Flavour
Appearance
Taste
Appearance
Possible
Contaminants
Fertilizers,
Pesticides
Antibiotics,
veterinary drugs
Physical
contaminants
Bacteria
Microbial
contamination
Physical
contaminants
Bacteria
14. Stages
Storage
Packaging
Factors Affecting
Quality
Hygiene
Temperature
Type
Sterility
Hygiene
Attributes
Ranicidity
Appearance
Shelf life
Taste
Flavour
Shelf life
Possible
Contaminants
Micro organism
Bacteria
Chemicals
Micro organisms
Bacteria
Extraneous
matter
Possibilities of contamination exist at each step of
processing
For safe food (milk) careful monitoring is a must !
CONSUMER
Farm to Table : Safety Aspects for Milk
16. Agri-products involve more complexities than dairy farming
Stages
Processing
Packaging
Transportation
Attributes
Taste
Appearance
Flavour
Shelf life
Taste
Flavour
Appearance
Shelf life
Taste
Appearance
Flavour
Rancidity
Factors Affecting
Quality
Technology
Additives
Material used
Hygiene
Distance
Time
Heat
Contaminants
introduced
Physical
Banned chemicals
Heavy metals
Microbial
Leachables
Chemicals
Micro organisms
Bacteria
Extraneous matter
Bacteria
CONSUMER
Farm to Table : Safety Aspects for Agri-Products
17. For safe food, each stage is critical for one reason or the other !
Sources
&
Control Points
Medical
treatment
Mycotoxins
Agrochemical
Rearing
Agriculture
Microbes
Consumer
Storage
Retails
Transportation
Packaging
Processing
Environment
Hygiene
Degradation on shelf Life
• PAH/PCBs
• Dioxins
• Furans
• Heavy Metals
Veterinary residues Microbes
Leachables
Residues
19. Consumer confidence in food
Greater assurance
Transparency
Traceability
Requirements of Food Safety Laws
All the above to be reflected in food
laws
Food laws should be universal with
harmonized standards and norms
20. Food Safety: Development & Trends
All the developments demand for food safety as a
criteria for food quality for global food trade
The trends are clear for harmonization of standards and
compliance of SPS norms
Development Resulting Trend
WTO
Codex
SPS
PS
• Undisputed platform for resolving global food
trade issues
• Harmonization of food quality Standards
• Mechanism & systems to ensure food safety
• Systems to streamline the global food trade
between developing and developed countries
21. CODEX
Codex Alimentarious: Definition
Science based
organization
Reference point for food
safety
Focal point for R&D in
food
Independent and
unbiased
Consisting of experts
Multi-disciplinary
An independent international organization serving as the reference
point for food safety consisting of experts from multi-disciplinary areas
of food safety in the world
Codex A set up by WHO & FAO in 1962 has emerged as the focal point
for all food safety issues
What is Codex A? What it consists of?
22. CODEX
Codex Alimentarious: Scope
Food safety
issues
Labelling
Exchange of
information
Facilitation for
compliance of
food safety
Standards & quality
norms
R & D on food
safety
Codex A deals with all aspects of food safety for global food trade
To provide informations: quality, standards, R & D, etc.
A reference for 169 members for disputes of food trade
What it deals with? What is its purpose?
23. CODEX
Codex Alimentarious: Dimensions
Harmonization of
standards
Information provider
Resolution of disputes
Level-up
approach
Prioritization of R & D
areas for food safety
Scientific basis for
quality standards
Codex A has several facets, as an inter-governmental
statutory body to ensure food safety for all !
24. Sanitary and Phytosanitary Measures
Agreement (SPS)
Protects human, animal and plant health
Based upon scientific principle involving risk
assessment studies
Covers all aspects of :
Testing
Inspection
Certification
Approvals
Packaging and Labelling
All aspects are directly related to food safety
25. SPS Agreement : Based on 7 Principles
National Sovereignty : Countries can use own risk standards
Harmonisation : Reach a common measurement
Equivalence : Acceptance of SPS measures of
another countries
Science based measures : Include risk assessment studies
Regionalisation : Allow Exports from disease free area
Transparency : With respect to SPS measures if
differ in internationally recognised
standards
Dispute resolution : Provides mechanism for resolving
disputes through scientific justification
Leading multilateral agreement affecting the international
food trade ; Essential for food trade !
27. Food Consumption Pattern ?
• Mostly fresh food
• Additives and chemicals used for
preservation and aesthetics
• Mostly Processed Food
• Additives and chemicals used for
preservation
• Food Safety is not a major concern
• Less concern about microbial,
chemical residues
• Food safety norms: Flexible
• Food Safety is major issue
• High concern about microbial,
chemical residues
• Food safety norms: Stringent
Developing
Countries
Developed
Countries
A perceptible divide : trade barriers is an issue!
28. Issues Related to Food : Status ?
• PrimarySecurity
Quality
Production
Preservation
Processing
A distinct division between the developed and developing
countries on various issues related to food and food trade !
Immediate effect becomes a safety issue in developing
countries the long term effect concerns developed countries
Issues Developing
countries
Developed
countries
Safety
• Secondary
• Low Yield
• Marginal
• Primitive
• Secondary
• Secondary
• Primary
• High Yield
• Extensive
• Advanced
• Primary
29. Position of India in Global Food Production
Position Issues for Exports Target CountriesProduct
1
Milk, Tea, Jute, spices,
Banana,Mango
Confectionery
Mycotoxins,Seed Weevil,
Banned Additives
Residues, Labeling,
Packaging
EU , US, Gulf
SE Asia
Mustard, Ground nut,
Rice, Vegetables, Bakery
Residues, Seed Weevil,
Labelling,
Packaging,Mycotoxins
EU, US, Japan,
China
Wheat, Onion, Butter,
Sugar, Floriculture,
Fisheries, Cotton, Cold
drinks
Mycotoxins, Residues,
Labelling, Packaging,
Japan, EU, Gulf,
China, Asia
Honey, Mushroom,
Potato, Wine, Pulses,
Meat & Poultry
Packaging, Residues,
Mycotoxins, Labelling
EU, Japan, US4
3
2
30. • Institutional Co-ordination
Food Safety: Key issues for India
Focus to create: Awareness for food safety issues; R & D infrastructure;
capability-building in monitoring; human resources development and
opportunities for adoption of state-of-the-art technologies
• Awareness of safety & quality control amongst stake-
holders in organized & unorganized sectors
• Incidences of Food-borne diseases
• Emergence of newer vibrant pathogens
• Quality of imported food products
• R&D focus & outreach
• Responsive monitoring system
• Technical skills & equipment facilities
• Introduction of variety of GM foods
32. Each component is important for the issues and
challenges of food safety in their own respect
MANUFACTURER
Aspects of Food Safety : Components
ASPECTSCONSUMER
PRODUCT
REGULATOR
33. MANUFACTURER
Aspects of Food Safety : Manufacturer Related
OpportunitiesChallenges
Processing
Process Validation
Cost reduction
Coordination between
industries
Productivity
New Product
Development
Higher shelf life
Increased marketability
New Products
Quality Raw material
Systems implementations
Cost Effectiveness
Competition
R & D for newer products
34. PRODUCT
Aspects of Food Safety : Product Related
OpportunitiesChallenges
Residues of banned chemicals
Product tractability
R & D studies in identifying
food borne hazards
Risk assessment studies to
fix MRLs
Sanitary & Phyto-sanitary
Increase in exports
Better economy
Technology development
for increasing shelf life
Genetically Modified
Build capability & capacity for
residue monitoring
Strong databases for residues
Shelf life enhancement
New packaging materials
Packaging Shelf Life
New materials for
packaging
R & D for biotechnological
products
35. REGULATORS
Aspects of Food Safety : Regulator Related
Facilitation food trade
Acceptance of export
consignment
MRLS
Barriers
OpportunitiesChallenges
Certification
Capability capacity
Single regulatory authority
Training of inspectors
Enhancement of capacity/
capability
Acceptance of systems at
unorganized levels
Well defined policies
Quality Assurance
Safe product
Methods
Scientific basis
Risk communication
strategies
Management of food
safety crisis
Harmonization of
standards
36. CONSUMER Opportunities
Developing appropriate policy to advance ecologically friendly alternative &
ecosystem restoration technology at National & International level
Nutrition
Safety Aspects of Food : Consumer Related
Adulteration/
Contamination
Organic
Risk Assessment studies
New method development
Research for value added
products
Assessing nutrition of GM
derived foods
Benchmarking
Value Added
Products
Labelling
Challenges
Safety food practices
Quality monitoring
Food chain hazard
identification
Consumer education,
communication & training
Transparency about
processing
37. What are we trying to say ?
Food safety issues are complex in several
ways
A divide exists between the producers and
consumers at international level
Producers (Developed Countries) of bulk food
import functional food, producers (Developing
Countries) of functional food do of bulk
Opportunities exist for all but the onus for
dealing with the challenges also lies on all !`
38. Rejection of Consignments
Basis: Non-Scientific MRL Values (An Example)
Rejection of consignment from Indian to EU as a result of
detection of Nitrofuram Metabolites
Year Product Residues Detected Importing Country
2003 Nitrofuran metabolite
AOZ
Egg powder Denmark
Germany
Belgium
2003 Nitrofuran metabolite
AOZ
Nitrofurazous
SEM
Fish & Fish
products
Germany
UK
Belgium
Netherlands
2004 Nitrofurans
AOZ
SEM
Fish & Fish
products
UK
Netherlands
Belgium
No permitted levels established
Minimum required performance limit (MRPL) of method
to be used
39. 06/26/14 1 OF 46 39
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11010 10589
12845
21461
30192
0 0
5%6.76%
12.43%23.69%
0
5000
10000
15000
20000
25000
30000
35000
2001-02 2002-03 2003-04 2004-05 2005-06 2006-07
Amount of export Rejected
Amount of Grapes Exported From India Vs Rejection At
National Level
Rs.(inmillion)
Year
Heavy Rejections
RMP in place
40. 06/26/14 1 OF 46 40
Amount of Honey Exported (Rs. in million) From IndiaRs.(inmillion)
Year
Heavy Rejections
RMP in place
41. 06/26/14 1 OF 46 41
Challenges and Opportunities
Self reliance
Contravention of Exports
(Cereals, Spices, Herbal
Products, Confectionery,
Milk & Bakery)
Competitiveness
Market leadership
(Honey Marines)
Imports
Health Hazards
(Oil seeds)
Selective Exports
Health Safety
(Fresh Fruits)
Productivit
y
A bit extra effort and we will be on top !
Quality
Residues
Guar Gum
Egg powder
43. Interactions: Industry – Academia – Government
Interdisciplinary interactions important for safe food & growth of
food industry and hence, international food trade !
Production of safe food
Growth of Food Industry
•Food Production
•Research
•Technology
•Mechanization
•Legislation
•Policies
•Support
• Farmers/ Growers
• Processors
• Universities
• R & D Institutes
• Scientists
• Technologists
• Regulatory
authorities
• Policy makers
Industry
Academia
Government
The Path Forward
44. Establish existing level of Quality at National
Level
Risk assessment studies by researchers in all
areas
Development of biotechnological products
Develop capabilities to meet Codex norms
Harmonisation of standards for global
competence
Use scientific management concepts for
compliance
The Path Forward : Immediate Steps