M. Ahmad presented on their internship with the Punjab Food Authority (PFA) in Pakistan. The PFA regulates food safety and hygiene in Punjab. It was formed under the Punjab Food Authority Act of 2011. During their internship, M. Ahmad learned about the PFA's goals of ensuring food safety from farm to fork by regulating food businesses and enforcing standards. They observed the PFA's inspection process of checking licenses, facilities, and collecting samples for testing oil, beverages, milk, and spices. M. Ahmad gained knowledge in using testing equipment like an oil testometer, refractometer, Lactoscan, and pH meter and learned about adulteration tests. They developed skills in areas like product awareness
The document summarizes Punjab Pure Food Rules regarding foodstuffs in Pakistan. It defines key terms like adulterated food and outlines various food safety standards and categories regulated by the rules. These include standards for follow-up formula, dietetic foods for special medical purposes, contaminant limits for pesticides and other substances, and packaging and labeling requirements to ensure food safety and purity. The rules are aimed at regulating food manufacturing, storage, distribution and imports to protect public health.
The document discusses food additives, which are substances added to food during processing, preservation, packaging, transportation or storage. Food additives can be natural or synthetic derivatives and are regulated to ensure safety. They have several functions like preserving food or improving taste and appearance. While approved additives are considered safe in limited amounts, consuming excess amounts can cause health issues like allergies or gastrointestinal problems. Stringent regulations evaluate additives for safety and require labeling with E-numbers in the EU. Both the EU and US have positive and negative lists to regulate approved and prohibited additives.
The document discusses food additives, including their consumption levels, categories, safety assessment process, and regulation. It notes that the average consumption of all food additives is 139 lbs per person per year in the US, but excludes common additives like spices and sugars. Safety assessment involves testing for toxicity and carcinogenicity in animals to determine an acceptable daily intake level for humans. Stringent regulations and approval processes exist in the US, EU, and other bodies to ensure food additives are safe for human use.
The document provides an overview of the Codex Alimentarius, which establishes international food standards to protect consumer health and ensure fair practices. It is developed by the Codex Alimentarius Commission, a joint program of the UN Food and Agriculture Organization and World Health Organization. The Codex sets standards for food hygiene, additives, contaminants, labeling and more. It aims to harmonize regulations to facilitate international food trade while still maintaining safety.
This document discusses wheat flour fortification in Pakistan. It begins by defining food security and malnutrition, noting high rates of both in Pakistan. Micronutrient deficiencies like iron, folic acid, and vitamin A negatively impact health. Food fortification is presented as a cost-effective strategy to address hidden hunger. Wheat flour fortification was implemented nationally in 2007 but later suspended; efforts are underway to restart the program in Punjab province with support from GAIN, the flour mill industry association PFMA, and the government. Key factors for success include political will, industry cooperation, legislation, and public acceptance. The goal is to improve nutrition and reduce malnutrition's huge health and economic costs in Pakistan.
The document provides an overview of food and drug laws in Pakistan. It discusses the following key points:
- The objectives and evaluation methods of the food and drug laws course.
- An introduction to different types of laws including civil, religious, and criminal laws.
- A history of food laws in various countries and their significance in protecting public health and safety.
- Major food laws that are currently enforced in Pakistan including the Pure Food Ordinance of 1960 and the Punjab Pure Food Rules of 2007.
- The roles and responsibilities of organizations like the Punjab Food Authority that are responsible for enforcing food safety standards and regulations.
M. Ahmad presented on their internship with the Punjab Food Authority (PFA) in Pakistan. The PFA regulates food safety and hygiene in Punjab. It was formed under the Punjab Food Authority Act of 2011. During their internship, M. Ahmad learned about the PFA's goals of ensuring food safety from farm to fork by regulating food businesses and enforcing standards. They observed the PFA's inspection process of checking licenses, facilities, and collecting samples for testing oil, beverages, milk, and spices. M. Ahmad gained knowledge in using testing equipment like an oil testometer, refractometer, Lactoscan, and pH meter and learned about adulteration tests. They developed skills in areas like product awareness
The document summarizes Punjab Pure Food Rules regarding foodstuffs in Pakistan. It defines key terms like adulterated food and outlines various food safety standards and categories regulated by the rules. These include standards for follow-up formula, dietetic foods for special medical purposes, contaminant limits for pesticides and other substances, and packaging and labeling requirements to ensure food safety and purity. The rules are aimed at regulating food manufacturing, storage, distribution and imports to protect public health.
The document discusses food additives, which are substances added to food during processing, preservation, packaging, transportation or storage. Food additives can be natural or synthetic derivatives and are regulated to ensure safety. They have several functions like preserving food or improving taste and appearance. While approved additives are considered safe in limited amounts, consuming excess amounts can cause health issues like allergies or gastrointestinal problems. Stringent regulations evaluate additives for safety and require labeling with E-numbers in the EU. Both the EU and US have positive and negative lists to regulate approved and prohibited additives.
The document discusses food additives, including their consumption levels, categories, safety assessment process, and regulation. It notes that the average consumption of all food additives is 139 lbs per person per year in the US, but excludes common additives like spices and sugars. Safety assessment involves testing for toxicity and carcinogenicity in animals to determine an acceptable daily intake level for humans. Stringent regulations and approval processes exist in the US, EU, and other bodies to ensure food additives are safe for human use.
The document provides an overview of the Codex Alimentarius, which establishes international food standards to protect consumer health and ensure fair practices. It is developed by the Codex Alimentarius Commission, a joint program of the UN Food and Agriculture Organization and World Health Organization. The Codex sets standards for food hygiene, additives, contaminants, labeling and more. It aims to harmonize regulations to facilitate international food trade while still maintaining safety.
This document discusses wheat flour fortification in Pakistan. It begins by defining food security and malnutrition, noting high rates of both in Pakistan. Micronutrient deficiencies like iron, folic acid, and vitamin A negatively impact health. Food fortification is presented as a cost-effective strategy to address hidden hunger. Wheat flour fortification was implemented nationally in 2007 but later suspended; efforts are underway to restart the program in Punjab province with support from GAIN, the flour mill industry association PFMA, and the government. Key factors for success include political will, industry cooperation, legislation, and public acceptance. The goal is to improve nutrition and reduce malnutrition's huge health and economic costs in Pakistan.
The document provides an overview of food and drug laws in Pakistan. It discusses the following key points:
- The objectives and evaluation methods of the food and drug laws course.
- An introduction to different types of laws including civil, religious, and criminal laws.
- A history of food laws in various countries and their significance in protecting public health and safety.
- Major food laws that are currently enforced in Pakistan including the Pure Food Ordinance of 1960 and the Punjab Pure Food Rules of 2007.
- The roles and responsibilities of organizations like the Punjab Food Authority that are responsible for enforcing food safety standards and regulations.
SSOP- SANITATION STANDARD OPERATING PROCEDURESSHWETA GUPTA
An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
HACCP PLAN FOR FRUIT JUICE INDUSTRY[000157]Ajna Alavudeen
This document outlines the HACCP plan for a fruit juice industry. It discusses the seven principles of HACCP, which include identifying food hazards, establishing critical control points, monitoring procedures, and corrective actions. The company produces ready-to-serve fruit juices, concentrates, and candies. Potential biological, chemical and physical hazards are identified for each processing step from receiving fruits to packaging. Critical control points and limits are established for steps like thermal processing. Monitoring and documentation procedures are in place to control hazards and ensure food safety.
This document discusses food additives that are commonly used in bakery products. It begins by defining food additives as substances added to food to maintain or improve safety, freshness, taste, texture or appearance. It then provides examples of specific additives used in bakery goods and categorizes them based on their functions, such as emulsifiers, raising agents, antioxidants, colors, preservatives, and flavors. The document notes that while some additives are necessary, others can be harmful if consumed in large quantities. It concludes by discussing natural food additives that can serve as healthier alternatives to some synthetic additives.
This document summarizes different types of sensory analysis tests used to test new food products before market introduction. The five main types are difference tests, triangle tests, ranking tests, rating tests, and descriptive profiling. Each test is used to evaluate different attributes and provides manufacturers information on how consumers perceive products in terms of taste, flavor, and other qualities. Professional tasters use detailed descriptive profiling to evaluate products across many attributes, while amateur tasters are typically used for the other tests that compare or rank products. Proper testing procedures and sanitation are important to get accurate and unbiased results.
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document provides an overview of dairy production, processing, and marketing. It discusses the principles of dairy farming including sustainable practices around site selection, animal health and welfare, economic stability, and environmental sustainability. It then covers the composition, biosynthesis, properties, and quality factors of milk such as interval between milking and lactation stage that can influence attributes like fat content. The document is intended to provide information on dairy farming practices and milk composition and quality.
This document outlines the important steps for food purchasing, including determining purchasing needs, knowing the market, establishing specifications, designing purchase procedures, receiving and checking materials, and evaluating purchasing tasks. Purchase specifications should be used to establish buying standards, inform suppliers of requirements, and provide details to receiving clerks. Key forms used in food purchasing are also mentioned. The overall objectives are to maintain adequate supplies, minimize investments, run a smooth operation, and maximize quality.
This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
This document discusses food quality management systems. It begins by defining food quality and the need for quality control in the food industry to meet consumer requirements. It then explains several common food quality management systems used in the industry: ISO, HACCP, TACCP, VACCP, GMP, and GHP. ISO and HACCP are described in more detail. The key elements of producing safe food are effective washing, using safe materials and water, proper cooking temperatures, preventing cross-contamination, and correct storage temperatures.
The document discusses automation in the food industry. It begins by stating that the current level of automation is described as "islands of automation" rather than fully integrated systems. It also notes that food processing is highly labor-intensive, with labor costs up to 50% of production costs, so automation aims to improve productivity and reduce labor costs. Common tools of automation discussed include computer vision systems, online sensors, robotics, and computer-integrated manufacturing systems. The document provides examples of automated dairy, bakery, and beverage processing.
This document discusses enzymes as flour improvers in bread making. It defines flour improvers and their functions in improving dough handling, processing, and final product quality. Common types of enzymes used as flour improvers are described, including amylases, malt flour, fungal amylase, oxidative enzymes like glucose oxidase and lipoxygenase, hemicellulases, proteases, and lipases. The document provides details on the actions and typical dosages of these various enzymes in bread production.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
What Is the Development of Food Products? The difficult procedure required to release a new or enhanced product onto the market is called product development. This is done in the food sector by creating foods that appeal to the target market and fill in any gaps in their present preferences and demands is called Food product development.
Developing the product concept
The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
Food additives are substances added to food to preserve flavor or enhance qualities. Some have been used for centuries, while others are modern chemical compounds. Additives can be classified based on occurrence, source, and function. They include preservatives, colors, flavors, sweeteners, emulsifiers, antioxidants, flour improvers, and humectants/anticaking agents. Regulations establish limits for additives and requirements like technological need and safety. Additives must not mislead consumers or be used to restore substance that were lost in processing.
Basic knowledge about functional foods and its examples and nutraceuticals product that is beneficial for health. Food that are used to increase our immunity to fight against disease or viruses such as CORONA virus.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
CHI Limited is a food and beverage company in Nigeria that produces products such as fruit juices, dairy products, and snacks. The presentation discusses CHI Limited's quality assurance processes, including testing raw materials and finished products for parameters like pH, acidity, and brix. Areas of assignment for industrial training include the QA laboratory, production department, and utility section. Quality control aims to ensure products meet requirements and are dependable. Recommendations include encouraging more organizations to participate in student internship programs.
The document provides information about Arbro Group, a leading manufacturer and exporter of pharmaceutical formulations in India. It has several divisions including manufacturing, research, analytical testing, and training. The Training & Development Division aims to provide quality training programs to develop skilled professionals. It offers various certificate courses on analytical techniques with both theoretical and practical components to prepare students for jobs in the growing analytical chemistry sector. The training programs are supported by the division's world-class analytical laboratory facilities and accreditations.
SSOP- SANITATION STANDARD OPERATING PROCEDURESSHWETA GUPTA
An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
HACCP PLAN FOR FRUIT JUICE INDUSTRY[000157]Ajna Alavudeen
This document outlines the HACCP plan for a fruit juice industry. It discusses the seven principles of HACCP, which include identifying food hazards, establishing critical control points, monitoring procedures, and corrective actions. The company produces ready-to-serve fruit juices, concentrates, and candies. Potential biological, chemical and physical hazards are identified for each processing step from receiving fruits to packaging. Critical control points and limits are established for steps like thermal processing. Monitoring and documentation procedures are in place to control hazards and ensure food safety.
This document discusses food additives that are commonly used in bakery products. It begins by defining food additives as substances added to food to maintain or improve safety, freshness, taste, texture or appearance. It then provides examples of specific additives used in bakery goods and categorizes them based on their functions, such as emulsifiers, raising agents, antioxidants, colors, preservatives, and flavors. The document notes that while some additives are necessary, others can be harmful if consumed in large quantities. It concludes by discussing natural food additives that can serve as healthier alternatives to some synthetic additives.
This document summarizes different types of sensory analysis tests used to test new food products before market introduction. The five main types are difference tests, triangle tests, ranking tests, rating tests, and descriptive profiling. Each test is used to evaluate different attributes and provides manufacturers information on how consumers perceive products in terms of taste, flavor, and other qualities. Professional tasters use detailed descriptive profiling to evaluate products across many attributes, while amateur tasters are typically used for the other tests that compare or rank products. Proper testing procedures and sanitation are important to get accurate and unbiased results.
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document provides an overview of dairy production, processing, and marketing. It discusses the principles of dairy farming including sustainable practices around site selection, animal health and welfare, economic stability, and environmental sustainability. It then covers the composition, biosynthesis, properties, and quality factors of milk such as interval between milking and lactation stage that can influence attributes like fat content. The document is intended to provide information on dairy farming practices and milk composition and quality.
This document outlines the important steps for food purchasing, including determining purchasing needs, knowing the market, establishing specifications, designing purchase procedures, receiving and checking materials, and evaluating purchasing tasks. Purchase specifications should be used to establish buying standards, inform suppliers of requirements, and provide details to receiving clerks. Key forms used in food purchasing are also mentioned. The overall objectives are to maintain adequate supplies, minimize investments, run a smooth operation, and maximize quality.
This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
This document discusses food quality management systems. It begins by defining food quality and the need for quality control in the food industry to meet consumer requirements. It then explains several common food quality management systems used in the industry: ISO, HACCP, TACCP, VACCP, GMP, and GHP. ISO and HACCP are described in more detail. The key elements of producing safe food are effective washing, using safe materials and water, proper cooking temperatures, preventing cross-contamination, and correct storage temperatures.
The document discusses automation in the food industry. It begins by stating that the current level of automation is described as "islands of automation" rather than fully integrated systems. It also notes that food processing is highly labor-intensive, with labor costs up to 50% of production costs, so automation aims to improve productivity and reduce labor costs. Common tools of automation discussed include computer vision systems, online sensors, robotics, and computer-integrated manufacturing systems. The document provides examples of automated dairy, bakery, and beverage processing.
This document discusses enzymes as flour improvers in bread making. It defines flour improvers and their functions in improving dough handling, processing, and final product quality. Common types of enzymes used as flour improvers are described, including amylases, malt flour, fungal amylase, oxidative enzymes like glucose oxidase and lipoxygenase, hemicellulases, proteases, and lipases. The document provides details on the actions and typical dosages of these various enzymes in bread production.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
What Is the Development of Food Products? The difficult procedure required to release a new or enhanced product onto the market is called product development. This is done in the food sector by creating foods that appeal to the target market and fill in any gaps in their present preferences and demands is called Food product development.
Developing the product concept
The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
Food additives are substances added to food to preserve flavor or enhance qualities. Some have been used for centuries, while others are modern chemical compounds. Additives can be classified based on occurrence, source, and function. They include preservatives, colors, flavors, sweeteners, emulsifiers, antioxidants, flour improvers, and humectants/anticaking agents. Regulations establish limits for additives and requirements like technological need and safety. Additives must not mislead consumers or be used to restore substance that were lost in processing.
Basic knowledge about functional foods and its examples and nutraceuticals product that is beneficial for health. Food that are used to increase our immunity to fight against disease or viruses such as CORONA virus.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
CHI Limited is a food and beverage company in Nigeria that produces products such as fruit juices, dairy products, and snacks. The presentation discusses CHI Limited's quality assurance processes, including testing raw materials and finished products for parameters like pH, acidity, and brix. Areas of assignment for industrial training include the QA laboratory, production department, and utility section. Quality control aims to ensure products meet requirements and are dependable. Recommendations include encouraging more organizations to participate in student internship programs.
The document provides information about Arbro Group, a leading manufacturer and exporter of pharmaceutical formulations in India. It has several divisions including manufacturing, research, analytical testing, and training. The Training & Development Division aims to provide quality training programs to develop skilled professionals. It offers various certificate courses on analytical techniques with both theoretical and practical components to prepare students for jobs in the growing analytical chemistry sector. The training programs are supported by the division's world-class analytical laboratory facilities and accreditations.
This document contains the resume of Sudhanshu Tripathi, who has 6 years of experience as a Quality Executive in the food manufacturing industry. He has expertise in quality assurance, quality control, implementing food safety systems like HACCP and ISO 22000. He is seeking a role as a Quality Executive where he can oversee quality operations and ensure compliance with food safety standards. His professional experience includes roles at various food manufacturing companies where he was responsible for quality management, audits, supplier evaluation and ensuring product quality.
This chemistry investigatory project studied common food adulterants. Tests were performed to detect adulterants like paraffin wax, dyes, and argemone oil in ghee and oils. Adulterants like washing soda, chalk powder, and insoluble substances were tested for in sugar. Tests also identified adulterants like lead salts, brick powder, and dried papaya seeds in spices like chilli powder, turmeric powder, and pepper. The results of the analyses found no adulterants present in the tested food stuffs. The project emphasized the importance of ensuring food is free from contaminants and adulterants for health and safety.
This document provides information on several food companies that are GMP and HACCP certified. It lists local Philippine companies like Jollibee Foods Corporation, Del Monte Philippines Corporation, MacroAsia Catering Services, Malagos Chocolate, Pampanga's Best Inc. as well as international companies like Nestle, Divine Delicacy Foods, Food Maven, and Marine Hydrocolloids. For each company, it provides a brief reason for maintaining their certification, focusing on food safety and quality standards.
The document provides details about Narjis Fatima's internship at National Foods Limited from May to June 2016. It includes:
1) An introduction to National Foods Limited, which started as a spice company in 1970 and has grown to one of the largest food companies in Pakistan with over 110 products.
2) A description of the equipment used in the microbiology lab such as an autoclave, incubator, biosafety cabinet, and pH meter.
3) An overview of the daily activities performed in the microbiology lab including media preparation, sample testing using methods like total plate count, and sanitizing equipment.
Abdul Salim is applying for a position and has over 8 years of experience in quality control for food industries. He currently works as the Quality Control Incharge, Food Safety Team Leader, and Document Controller at a dairy and juice company in Qatar. His CV details his relevant work experience and education, including an M.Sc. in Applied Microbiology.
Haldiram's started as a small sweet shop in 1937 in Bikaner, India and has since grown to become a major Indian snack food brand. It was the first company to brand and package traditional Indian snacks, increasing shelf life. Over the decades it has expanded its product portfolio, opened restaurants, and entered international markets. The company uses stringent quality assurance processes like lab testing of ingredients and products to ensure safety and quality control. It holds a leading market share although it faces competition from other major snack food brands in India.
This document discusses food adulteration and additives. It defines food additives as non-nutritious substances added intentionally to food in small quantities to improve aspects like appearance, flavor, texture or storage. Food additives can be classified into two categories - those generally considered safe in small amounts, and contaminants introduced unintentionally that may pose health risks if used indiscriminately. The Prevention of Food Adulteration Act was created to ensure consumers receive pure and wholesome food.
The document discusses risk assessment and management strategies for food allergens in Australia. It outlines regulatory requirements for labeling major food allergens, as well as best practices for identifying allergen risks through supplier information, production processes, cleaning validation, and testing. It also describes the Voluntary Incidental Trace Allergen Labeling (VITAL) program, a risk-based system used to determine when precautionary allergen labeling is required. Mobile apps are highlighted as a way for consumers to easily access product information and make informed choices.
We do provide consultation to Food Processing Sector to any Scientific & Technical Convolution.
We do provide consultation to Food Processing Sector to any Scientific & Technical Convolution.
Shelf life improvement
Packaging Solutions
Food Fortification
Food Safety & Quality Management System
Recipe Formulation
With new menu labeling rules comes many questions. Some of them are going to come from the media. Some of them are going to come from your customers. Will you be ready with answers? Chief Scientific Officer, Gillian Folkes Dagan, PhD and menu nutritional labeling expert Yuly Virviescas look at all the questions your guests and the media will have and how you can be ready to answer them.
This document outlines a staff training program on Sanitation Standard Operating Procedures (SSOPs) conducted by Nagendar Vempa, QA-In Charge at Global Nutri Food Pvt. Ltd. The training covered topics such as what sanitation is, good retail practices, SSOPs, foodborne illness, allergens, the 5 step cleaning and sanitization process, biofilms, types of cleaners and sanitizers, chemical safety, and monitoring sanitation. The objectives of the training were to discuss the importance of sanitation in preventing foodborne illness and ensuring food safety.
Chemistry projecton adureants in food by animesh aryaAnimesh Arya
The document discusses a chemistry project on studying common food adulterants. It outlines experiments to test for adulterants in foods like ghee, sugar, chilli powder and turmeric powder. The results of the experiments show various adulterants like starch in ghee and brick powder in chilli powder that can cause health issues if consumed.
The document summarizes information about a Chinese plant extract company called Acetar. It was established in 2004 in Xi'an, China and is a leader in the plant extract industry. It has over 200 employees across two subsidiaries and exports products to North America, Europe, and Asia. Acetar produces over 100 plant extract products for use in dietary supplements, food, cosmetics, and animal nutrition.
Food Safety Services is a pioneer company providing food safety trainings and consultancy services in Central India for many years. They are the first and only empaneled FSSAI FOSTAC training partner in the region, conducting mandatory food safety trainings. The company offers various services including food safety management systems, audits, licensing assistance, and testing. Their vision is to promote food safety from manufacturers to roadside eateries. Corporate canteens must ensure food safety standards are met to prevent foodborne illness outbreaks among employees. HACCP is a systematic approach and important food safety system to identify and control hazards in corporate canteens.
1) Between 2005-2014, there were 586 food recalls in Australia, averaging 59 recalls per year. In 2014, the top 3 reasons for recalls were undeclared allergens, microbial contamination, and foreign matter.
2) Undeclared allergens made up 21% of recalls, with peanuts, dairy, and wheat being the top undeclared allergens. Processed foods and confectionary were the most common culprit product categories.
3) Proper food labeling is important to inform consumers about allergens, ingredients, storage, and other details. Legislation in Australia and other countries mandate clear labeling of certain allergens and substances.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
2. KHAWAJA FAREED UNIVERSITY OF ENGINEERING AND
INFORMATION TECHNOLOGY
Department: Food Science and Technology
Submission by:
SHAYEZA INAM
FDST18111038
2
4. Contents
Objectives of PFA
Organogram of PFA
History of PFA
PFA wings
Administrational wing
Technical wing
Licensing wing
Operational wing
Hierarchy of operation wing
PFA RYK
TASKS/Enforcement Mechanism
PFA & Anti-Adulteration Campaign
Adulteration
Adulterated food
Milk adulteration on spot testing
Ketchup adulteration identification test
Spices adulteration test
Desi Ghee adulteration test
Daily observation and instructions
Conclusion & suggestions
4
5. OBJECTIVES of Punjab Food Authority
•
•
•
•
•
•
To ensure food safety from farm to fork.
Punjab Food Authority regulates and monitors the food
business.
Enforcement of food safety and quality standards
Certify food products or items for export.
Organize training programmes in food safety and standards.
Promote general awareness regarding food safety and
standards.
5
7. History of PFA
Formation
2011, 11 years ago in Lahore
In mid 2016 PFA was established in Multan, Faisalabad,
Rawalpindi and Gujranwala
2017 it started working officially in all districts of Punjab.
Need
Protecting the public health by reducing the risk of food borne
illness is the main developmental reason of PFA
7
8. Functions of PFA
PFA WINGS
There are five main wings:
Administration wing
Technical wing
Licensing wing
Operation wing
Finance wing
8
9. Administration Wing
•
•
•
•
•
•
•
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Instructions
Admin are responsible for the entering of data online and fulfill all the requirements
of head office
Members
Accountant
Computer operator
Data Entry Operators
Senior and Junior Clerk's
Functions
Necessities of operational team and officer are concluded after the verification of
accountant. He controls the budget and salary of the office staff
Computer operators and data entering of are in work to enter the data online.
Senior clerk and junior clerk provide all the things to office members
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10. Technical Wing
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Introduction
Technical wing include the Master trainer which provides the basic Food Safety
training to the workers/FBO’s
Training is provided in Urdu and Punjabi
Food safety training certificate is provided after the test session
If the worker doesn't passed the test than more two days training is provided to
workers
Members
Master trainer officer(MTO)
Assistant master trainer officer(AMTO)
Computer operator(CO)
Functions
Three days training to worker.
Master trainer delivers the knowledge about Personal hygiene, Food hygiene
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11. Licensing Wing
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The license is basically a certification of PFA to the FBO
Which determines that FBO is fulfilling all the requirements of PFA and is
preparing the food according to regulations.
FBO’s can mention license number on their product as a proof.
License is of different categories depends on the type of food business.
Category Business type
License fee (RS)
A
Business of margarine, fat,
Fish oil, banaspati, edible oil,
Soft drinks, spices, cereals.
1 Mega mart, wholesale dealer,
Warehouses, distributor,
16,000
2 Departmental stores, kariyana store 8,000
3 Small kiryana store,paan shop 15,00
B Dairies, dairy farms, bakers,
Hotels, dhaba
1 Hotels and restaurants,
Fast food
4000 TO 70,000
C Manufacturing unit 4000 TO 2 LAC
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12. Operation wing
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Operational wing is the main wing of PFA.
Head of this wing is Deputy Director (operations),
Deputy Director of this wing is a technical person
having Doctorate degree in food technology.
PFA RYK has 3 operational teams
Teams
All teams consist one Food Safety Officer (FSO), Two
Assistant Food Safety Officer, Food Safety Training
Officer (FSTO) and Interns.
Team A
Team B
Team C
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13. Hierarchy of Operation wing
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Director General (DG) OPS
Assistant Director General (ADG) OPS
Deputy Director Operations (DDO) OPS
Food Safety Officer (FSO) OPS
Assistant Food Safety Officer (AFSO)
Food Safety Training Officer (FSTO)
Interns
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14. PFA Rahim Yar Khan
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In RYK, PFA started working in 16 October, 2017.
It has three operational teams which inspect the whole district
RYK including LQP, SDQ, KPR.
Hotels, restaurants, fast food points, tea stalls, juice corners,
poultry farms, meat shops, vegetables and fruit shop.
Marriage halls, production units of different food products,
dairy shops, salt processing units, paan shops, cold stores,
cafeteria of hospitals and educational institutes are being
inspected by these teams.
Besides waste irrigated vegetables field are also checked at
different intervals and farmers are instructed to use canal and
tube well water.
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15. I performed my internship duties with RYK/SDQ FSTS.
with team B and C
District Rahim Yar Khan
Four (04) Towns & Three (03) Teams
Sadiqabad Khanpur
Rahim Yar
Khan
Liaqatpur
Team
A
Team
B
Tea
m C
Internship at OPS wing RYK
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20. Strictly prohibited substances
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According to PPFR 2018 strictly prohibited substances are as under:
Mono-sodium Glutamate
Chooran
Gutka .
Shellac E 904 (color) .
Carmine E-120 (color) .
Partially hydrogenated vegetable oil.
Dairy drink from 05-12-2018 onwards.
The use waste oil and rendered animal fat for any purpose other than Biodiesel
Production is banned.
Calcium Carbide as a ripening agent
From January 2019, loose spices will be available for purchase.
Oils and fats sold loose
Rotten/Hatchery eggs are prohibited
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21. Equipment's for performing Test
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Lactometer
CDR
Testometer
Lactoscan
Refrectometer
Butyrometer
Thermometer
Test tubes
Droppers
Beaker
Bottles
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22. TESTS
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Milk Adulteration and on Spot Testing
Water Test
Principle
This test gives the detection of total solids and density of the
milk sample.
Lactometer reading in milk
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23. Lactometer
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Procedure
Take raw milk in a measuring cylinder
Place the Lactometer in it
Take care to see that lactometer does not touch the sides of the measuring
cylinder
Note down the reading of lactometer
Note the temperature of milk sample
Normal range of lactometer reading is 25-30° at 20°c
If temperature is higher than 20 than add 0.6 in 20 e.g. 20+0.6=20.6 LR
If temperature is lower than 20 than minus 0.6 from 20 e.g. 20-0.6=19.4 LR
Result
LR of sample is….. “Note the reading”
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24. CDR
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CDR Food Lab Analysis System uses an analyzer:
Based on photometric technology with a dedicated kit of
pipettes.
CDR Food Lab is the chemical analysis system
CDR Food Lab can determine:
Free Fatty Acids in 1 minute
Peroxide Value in 4 minutes
p-Anisidine Value in 2 minutes
Soaps in 2 minutes
Iodine Value in Palm Oil in 2 minutes
Polyphenols on Olive Oil in 5 minutes
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26. Ketchup Test
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Ketchup Adulteration and Identification Test
Local ketchup manufacturing units synthesize ketchup from
starch, non-food grade colors and other chemical without
using tomato puree.
Most common test for this type of adulteration is:
Starch Test
Take 1 tsp ketchup in beaker and Dilute with water
Add few drop of iodine
If colors change is non-significant than starch is not present
If blackish and dark purple color appear than the result is
positive.
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27. Spices Adulteration
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Adulteration of Red Leads Salts in Chili Powder
Take 1tsp of sample of chili powder
Add diluted HNO3 and filter it
Add 2 drops of KL in filtrate
Yellow colors appears in positive sample
Adulteration of Brick Powder in Red Chili Powder
Add red chili powder in beaker having water
Brick powder settle at bottom
Pure chili powder float over water
Adulteration of Yellow Lead Salts to Turmeric Powder
Take 1 tsp sample of turmeric powder and add water.
Add few drops of concentrated HCL
Matanil yellow color is present in positive sample
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28. Desi Ghee Adulteration and Identification Tests
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Addition of Vegetable Oil in Desi Ghee
Take about one teaspoon full of melted ghee in the test tube
Add a pinch of sugar
Close the test tube and shake
Wait for 5 minutes
After 5 minutes, if a red color appears in the bottom of ghee then the sample contain vegetable oil
Addition of Starch in Desi Ghee
Melt a small quantity of ghee in vessel
Add a few drops of the iodine solution to the melted ghee
If iodine solution turns purple then ghee is adulterated with starch
Addition of Rancid Oil in Desi Ghee
Take one tsp. of melted ghee sample in test tube
Add 5ml of HCL in the test tube
Add 5ml of 0.15 percent ether solution of phloroglucinol
Stopper the test tube and shake
If, after some time the bottom layer show pink or red color than the sample is adulterated with rancid oil
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29. Daily Observation and Instructions:
Water Plant
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Observation
No medical
Open dust bin
Poor hygienic condition of premises
No record of filter change no record of
membrane washing
No record of PH and TDS of water
Poor IPM
Poor personal hygiene of worker
Use of non food grade packaging material
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Instructions
Make license form Punjab Food Authority
All workers that are working in premises must have
medical fitness certificate
Water resistant paints should be used in premises
Wear special shoes during work
Store all water bottles 6 inches above foot level
6 inches away from walls
Keep record of everything
Test the water sample before starting production
Wear mask, head cover and gloves during work
Do not wear bands, rings or any type of jewellery
Do not smoking during work
Production area must be clean
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30. General Store
Instructions
Make license from Punjab food authority
Food items and non food items should be separately
stored
Make a box for expired food items
Store all food products 6 inches above foot level and 6
inches away
Keep record of all products
Ensure traceability of all food items
Keep away food items from sunlight
Do not sale NFG color
All food items should be covered
Do not sale loose spices
Avoid to sale of colored snacks
Do not sale Gutka
Observations
No expiry box
Storage at foot level
Uncovered food items
No separation between food and non
food items
Non traceable food items (No address
of manufacturer)
Incomplete labels
No IPM (Insect pest management)
Poor premises hygiene
Expired food items
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31. Chicken Shop
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Instructions
Make license from Punjab food authority
Workers must wear head covers, make and gloves
Workers must wash their hands before starting the
work
Do not smoke and eat food during work
Don't use newspaper to cover or wrap the chicken
Dustbin must be covered
Keep records of dead and diseased birds
Properly discard dead birds
Make a glass frame around the counter
Use working table that is made of stainless steel
Use blood cones for bleedings
Do not use blue chemical drum
There must be proper wastage system of waste
material
Observations
No medical of workers
PPE'S off gear
No counter
No stainless steel sheets
No blood cones
No insect killer in premises
Wearing jewellery during working
Open dustbins
Poor personal hygiene
Poor IPM
Use of blue chemical drum
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32. Sweets & Bakers
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Instructions
Workers must have medical fitness certificates
Avoid to wear jewellry during processing and handling
Workers must wear head covers, mask and gloves during work
Workers must wash hands before starting their work
Washrooms must be away from processing area
Working tables must have stainless steel sheets
Food items must be covered
Ensure proper labeling of food items (name, address, ingredients, manufacturing and expiry
dates)
Use insect killer in working area
Dustbins should be covered
Ensure traceability of all food items
Do not use broken eggs
Do not use NFG colors
Keep freezers clean
Ensure MRD's (manufacturing, ready, discard) in freezers
Discard expired material on daily basis
Wash utensils in running water
Avoid foot level processing and storage.
Observations
No medical of workers
PPE'S off gear
Foot level storage and preparation of
food items
Uncovered food items
No IPM
Smoking during production
Poor personnel and premises hygiene
Using of NFG colors, rang Kat, Eno,
tartary
Personal belongings in production area
Use of jewellery
Washroom in processing area
No MRD's
Use of broken and rotten eggs
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33. Pan Shop
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Instructions
Make license from Punjab Food Authority
All workers that are working must have medical fitness certificat
Do not wear rings, bands or any others kind of jewellery
Ensure PPEs (proper personnel equipment's)
Do not sale Gutka
Install glass frame around the counter
Make expiry rack
Separate food items from non food items
Dust bin must be covered
Ensure good quality ingredients for preparation of pan
Do not smoke during work
Hands must be washed and clean before starting the work
Observations
No medical of worker
No PPEs
Selling of Gutka
Uncovered food items
No separation between food and
non food items
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34. CONCLUSION
The time period in Punjab Food Authority is very effective and useful
for me.
PFA provides comfortable environment in which inherent skills
improves a lot.
PFA has good management to communicate efficiently.
PFA aims to ensure food safety & quality in the entire food chain in
collaboration with manufacturers
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