FUNCTIONAL FOODS

1. Regulations Governing National and International
Trade of Foods of Animal Origin in India
Vikas Pathak
Professor & Head
Department of Livestock Products Technology
College of Veterinary Science & Animal Husbandry
DUVASU, Mathura

2. Introduction
• Livestock production and agriculture are intrinsically linked
• Livestock sector is an important sub sector of Indian
agriculture economy
• Acts as supplementary and complementary enterprise
• Livestock sector contributes approximately 4% of total GDP
and 25.6% to agriculture GDP

4. • Meat sector contributes to sustainable livestock production
through sustainable demand at reasonable returns
• Total meat production of India in 2020– 8.60 Million tones @
5% average growth rate
• Poultry meat production – 4.3 million tones

6. Major players for meat exports in India
• Hind agro Industries Ltd.
• Allanason’s Ltd
• Punjab Agro
• Arabian Exports
• Al Kabeer Pvt. Ltd
• Fair Exports
• MKR
• Al Ali Exports Pvt. Ltd

8. •Total milk production of India in 2020– 198.44 MT with 406 grams/day
per capita availability

10. Indian Egg industry
• The egg production in the country has increased from 78.48 billion
in 2014-15 to 114.38 billion in 2019-20
• India accounts for about 7.22 percent of the global egg production

12. Major players in poultry industry
• Venkey’s (I) Ltd.
• Sugna group
• Swift foods
• Gold chicks group
• Star chicks
• Godrej Agrovet
• Venketshawara hatcheries

13. Laws related to animal welfare and health in India
• Prevention of cruelty to animals act, 1960 (as amended by Central Act 26 of 1982)
• Glanders and farcy act, 1899
• Dourine act, 1910 ( Act No. V of 1910)
• Livestock importation act (Amendment) act, 2001
• Poisons act, 1919
• Dangerous drugs act, 1930
• Indian Veterinary Council act, 1984
• Bio-diversity act, 2002
• Raw meat (quality control and inspection) rules, 1992
• Prevention and control of infectious and contagious diseases in animals act, 2009

15. Five freedoms or basic animal needs
( Farm Animal Welfare Council, 1976)

16. Food Laws and regulations related to food of animal
origin
Objective
•To meet a country’s sanitary and phytosanitary requirements, food
must comply with the local laws and regulations to gain market
access.
•These laws ensure the safety and suitability of food for consumers.
•In some countries food laws also govern food quality and
composition standards

17. The requirement of food regulation may be based on several
factors such as:
• whether a country adopts international norms developed by the
Codex Alimentarius
•Commission of the Food and Agriculture
• Organization of the United Nations
•World Health Organization
Each country regulates food differently and has its
own food regulatory framework.

18. Rules and regulations in India

19. Agricultural Produce (Grading and Marking) Act, 1937
• Better known as ‘AGMARK’, the Act provides quality standards for
grading, packing and marking of agricultural and animal husbandry
products.
• The Directorate of Marketing and Inspection under the Ministry of
Agriculture is vested with the responsibility to enforce and
implement the Act.
• At present three dairy products viz. ghee, butter and fat spread are
graded under the scheme.

20. • AGMARK Standards are also voluntary in nature. However, as per
certain provisions of the PFA Rules, gheestored / sold without
AGMARK certification (See Section 6 ii).
• Products available under AGMARK are as follows:-
– Pulses
– Whole spices & ground spices
– Vegetable oils
– Wheat Products
– Milk products
• Other products such as Honey, Compounded asafetida, Rice,
Tapioca Sago, Seedless tamarind, Besan (Gram flour)

21. AGMARK standards of Ghee

23. Prevention of Food Adulteration Act, 1954 and Prevention of
Food Adulteration Rules, 1955
• The Prevention of Food Adulteration (PFA) Act and Rules is the
primary food regulation intended to protect the customer against
impure, unsafe and fraudulently-labelled foods.
• The PFA standards, which are mandatory, prescribe minimum
compositional standards and various other provisions on usage of
food additives.
• It also includes a list for the limits of some chemical contaminants
like pesticides residues, heavy metals and aflatoxin in foods.

24. • The provisions of the Regulation are applicable to domestically produced
as well as imported food products.
• Director General of Health Services, Ministry of Health & Family Welfare
administers the Prevention of Food Adulteration (PFA) Act and the
Prevention of Food Adulteration (PFA) Rules with the help of a Central
Committee for Food Standards (CCFS), Central Food Laboratories (CFLs),
State Food Laboratories, Local Health Authorities and Custom Authorities.
• The CCFS is the rule-making body. The local food authorities and the
custom authorities (imported foods only) monitor the quality of foods with
the help of CFLs and State Food Laboratories.

25. • The Act was promulgated by Parliament in 1954 to make provision for the
prevention of adulteration of food.
• Broadly, the PFA Act covers food standards, general procedures for
sampling, analysis of food, powers of authorized officers, nature of
penalties and other parameters related to food.
• It deals with parameters relating to food additives, preservative, colouring
matters, packing & labelling of foods, prohibition & regulations of sales
etc.
• In every case where the milk or milk product is packed Prevention of Food
Adulteration Act, 1954 is repealed from 05.08.2011by the Central
Government as per the Food Safety and Standards Act,2006.

26. Export (Quality Control & Inspection) Act (1963)
• These details are available in the Ministry of Commerce Notifications (S.O
2719 and S.O. 2720, both dated 28 November 2000).
• As per Section 14(d) of the Order S.O 2719, any dairy plant intending to
export milk and milk products is required to get registered with the Export
Inspection Agency (under Export Inspection Council of India) established
under Section 7 of the Export (Quality Control and Inspection) Act, 1963.
• Each approved plant would have an official number assigned to it. The
General Hygienic Conditions for approval of processing establishments are
specified in Annexure B of the Order.

27. • These include the requirements for site and construction of the
establishment, dairy hygiene, plant and equipment hygiene and
installation, water supply, employee hygiene, milk collection
equipment hygiene etc.
• Section 4.15 of the Order S.O. 2720 further specifies that the
Competent Authority would satisfy itself that the plant meets
requirements with regard to the nature of activities it carries out,
prior to according an approval.
• The approval is valid for a period of 1 year

28. Meat Food Products Order(MFPO) (1973)
• The Ministry has taken initiative to review existing MFPO,1973 for
suggesting amendment in meat products standard based on scientific
development.
• Main objective of MFPO,1973 are to regulate production and sale of
meat food products through licencing of manufacturers.
• Enforce sanitary and hygienic conditions prescribed for production
of wholesome meat food products.
• Exercise strict quality control at all stages of production of meat
food products, fish products etc.

29. Standards of Weights & Measures Act, 1976 and Standards of
Weights & Measures (Packaged Commodities) Rules, 1977
• These regulations are designed to establish fair trade practices with
respect to packaged commodities.
• The Standards of Weights and Measures (Packaged Commodities)
Rules (SoW&M(PC) Rules), aim to ensure that the basic rights of
consumers regarding vital information about nature of the
commodity, the name and address of the manufacturer, the net
quantity, date of manufacture, and maximum sale price are provided
on the label.

30. • The Department of Consumer Affairs under the Ministry of
Consumer Affairs, Food, and Public Distribution administers these
regulations.
• The entire text of the Standards of Weights and Measures Act, 1976,
and the Standards of Weights and Measures (Packaged
Commodities) Rule, 1977.

31. Bureau of Indian Standards (BIS) Act, 1986
• Bureau of Indian Standards Act empowers the Bureau of Indian
Standards to formulate standards and to operate a product certification
scheme for manufacturers, including dairy product processors.
• The certification allows the licensees to use the ISI Mark on their
products.
• The manufacturing operations are required to follow a defined scheme
of testing and inspection, and manufacture products that conform to the
appropriate BIS Standards.
• BIS has formulated standards and guidelines for various dairy products
and processes.

32. • The Bureau also has a quality management system
certification scheme to help strengthen the industry for the
quality control programme.
• To protect the environment and ecology, BIS has also started
ECOMARK scheme for environmental friendly product.
• The BIS standards are in general purely voluntary.
• However, as per certain provisions of the PFA Rules, several
milk products can be manufactured/stored/sold only under BIS
Certification

33. The Infant Milk Substitutes, Feeding Bottles and Infant Foods
(Regulations of Production, Supply and Distribution) Act, 1992, and
Rules, 1993
• The legislation provides for regulation of production, supply and
distribution of infant milk substitutes, infant foods etc. with a view
to protect and promote breast-feeding and to ensure proper use of
infant foods.
• It prohibits advertisements and any other form of promotion that
indicates or gives an impression about equality or superiority of
infant milk substitutes / infant foods over mother’s milk, and also
any form of incentives for the use or sale of infant milk substitutes /
infant foods

34. Milk and milk products order (1992)
• The Government of India had promulgated the Milk and Milk
Product Order (MMPO) 1992 on 9/6/92 under the provisions of
Essential Commodities Act, 1955 consequent to de-licensing of
Dairy Sector in 1991
• Government of India has amended milk and milk product order-92
from time to time in order to make it more liberal and oriented to
facilitate the dairy entrepreneurs.
• Hygienic Conditions and Quality and Food Safety Measures as
specified in the Vth Schedule of MMPO-1992.

35. The silent features of the new amendments made are as
follows:-
• The provision of assigning milk shed has been done away with.
• The registrations under MMPO-92 will now cover sanitary, hygienic
condition, quality and food safety measures as specified in Vth
Schedule of MMPO-1992.
• The provision of inspection of dairy plant has been made flexible.
• The provision to grant registration in 90 days has been reduced to 45
days subject to submission of application in complete form.

36. • The power or registration of State Registering Authority has
been raised from 1.00 lakh liters per day to 2.00 liters per day.
• Altogether the Central and the State Registering Authorities
have registered 818 units with combined milk processing
capacity 952.93 lakh litre per day in Co-operative, Private and
Government Sect or as on 31.3.2007.

37. FOOD SAFETY AND STANDARDS ACT, 2006
• Food Safety and Standards Authority of India (FSSAI) is a statutory body
established under the Ministry of Health & Family Welfare, Government of
India
• The FSSAI has been established under the Food Safety and Standards Act,
2006
• It is an Act to consolidate the laws relating to food for laying down science
based standards for articles of food and to regulate their manufacture,
storage, distribution, sale and import, to ensure availability of safe and
wholesome food for human consumption and for matters connected
therewith or incidental thereto.

38. The following are the statutory powers that the FSS Act, 2006 gives
to the Food Safety and Standards Authority of India (FSSAI)
• Framing of regulations to lay down food safety standards
• Laying down guidelines for accreditation of laboratories for food testing
• Providing scientific advice and technical support to the Central
Government
• Contributing to the development of international technical standards in
food
• Collecting and collating data regarding food consumption, contamination,
emerging risks, etc.
• Disseminating information and promoting awareness about food safety
and nutrition in India.

39. Food Safety and Standards Act, 2006 that overrides all other
food related laws
• Prevention of Food Adulteration Act, 1954
• Vegetable Oil Products (Control) Order, 1947
• Fruit Products Order,1955
• Meat Food Products Order ,1973
• Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control)
Order, 1967
• Edible Oils Packaging (Regulation) Order 1988
• Milk and Milk Products Order, 1992

40. • This act consolidates various acts & orders that have hitherto
handled food related issues in various Ministries and Departments
• FSSAI has been created for laying down science based standards for
articles of food and to regulate their manufacture, storage,
distribution, sale and import to ensure availability of safe and
wholesome food for human consumption

41. Functions performed by FSSAI
• Framing of Regulations to lay down the Standards and guidelines in
relation to articles of food and specifying appropriate system of
enforcing various standards
• Laying down mechanisms and guidelines for accreditation of
certification bodies engaged in certification of food safety
management system for food businesses
• Laying down procedure and guidelines for accreditation of
laboratories and notification of the accredited laboratories

42. • To provide scientific advice and technical support to Central
Government and State Governments in the matters of framing the
policy and rules in areas which have a direct or indirect bearing of
food safety and nutrition
• Provide training programmes for persons who are involved or intend
to get involved in food businesses
• Contribute to the development of international technical standards
for food, sanitary and phyto-sanitary standards
• Promote general awareness about food safety and food standards

43. Food Safety and Standards Regulations incldues:
• Food Safety and Standards (Licensing and Registration of Food
Businesses) Regulation, 2011
• Food Safety and Standards (Food Products Standards and Food
Additives) Regulation, 2011
• Food Safety and Standards (Prohibition and Restriction of Sales)
Regulation, 2011
• Food Safety and Standards (Packaging and Labelling) Regulation,
2011
• Food Safety and Standards (Contaminants, Toxins and Residues)
Regulation, 2011

44. • Food Safety and Standards (Laboratory and Sampling Analysis)
Regulation, 2011
• Food Safety and Standards (Health Supplements, Nutraceuticals,
Food for Special Dietary Use, Food for Special Medical Purpose,
Functional Food and Novel Food) Regulations, 2016
• Food Safety and Standards (Food Recall Procedure) Regulation,
2017
• Food Safety and Standards (Import) Regulation, 2017
• Food Safety and Standards (Approval for Non-Specific Food and
Food Ingredients) Regulation, 2017

45. • Food Safety and Standards (Organic Food) Regulation, 2017
• Food Safety and Standards (Fortification of Food) Regulation, 2018
• Food Safety and Standards (Food Safety Auditing) Regulation, 2018
• Food Safety and Standards (Packaging) Regulation, 2018
• Food Safety and Standards (Foods for Infant Nutrition) Regulations,
2020
• Food Safety and Standards (Labelling and Display) Regulations,
2020

46. Other National /international bodies related
to foods of animal origin

47. APEDA
• The Agriculture and Processed Foods Products Export Development
Authority(APEDA) was established in 1986
• It develops agricultural commodities and promote their exports
• APEDA is the premier body of export promotion of fresh vegetables and
fruits
• It provides the crucial interface between farmers, storehouses, packers,
exporters, surface transport, ports, Railways, Airways, and all others
engaged in export trade to the international market
• It provides assistance for purchase of specialized transport unit for meat
sector also

48. MPEDA
• Marine Products Export Development Authority was constituted in
1972 under Marine Products Exports Development Authority Act by
Ministry of Commerce, Govt. of India
• Main aims of MPEDA are:
– Export promotion of fisheries.
– Provides assistance for modernisation of seafood processing
units.
– MPEDA advises Government of India on matters connected with
deep fishing.

49. • MPEDA participates in specialized international food and trade
fairs, organises buyer-seller meet.
• MPEDA collects and compiles statistics of marine products exported
through ports in India.
• It monitors overseas market situations and exchange rate
fluctuations.
• MPEDA has organized four INDAQUA expositions in 1993,
1995,2007 and 2009 at chennai

50. National Meat and Poultry Processing Board(NMPPB)
• The Government of India launched a National Meat and Poultry Processing
Board, an autonomous body on 19th Feb 2009.
• This apex body is launched to work as a National hub for addressing all
key issues related to Meat and Poultry processing sector for the systematic
and proper development of this sector.
• The Board had 19 Members including Chairman, Vice-Chairman, CEO and
16 other Members including representatives from the industry, State
Governments and other related Central Govt. Departments. Chairman to be
an eminent professional from meat or poultry industry

51. • Production of hygienic, safe and wholesome meat and meat
products.
• Harmonization of domestic standards with international standards
• Develop uniform and effective meat quality testing systems in
country
• Address environmental pollution issue arising in meat industry
AIMS OF NMPPB

52. FUNCTIONS OF NMPPB
• Modernization of abbatoirs by providing technical consultancy for
production of meat and its products.
• Setting up quality control and analytical laboratories.
• Promotion of meat producers to adopt GMP(Good Manufacturing
Practices).

53. World trade Organization (WTO)
• The World Trade Organisation (WTO) was established on 1st
January 1995 as a result of the Uruguay Round negotiations (1986-
1994)
• Head office is located in Geneva, Switzerland
Members: 159 countries (as of 2 March 2013)
• At its simplest:
“A global organisation dealing with rules of trade between nations”.

54. Agreements
• Sanitary and phytosanitary measures (SPS) is an elaboration of
GATT rules .
• Member countries base their SPS measures on scientific principles.
• Considers the standards set by three international standard setting
bodies as acceptable standards.
a) Codex Alimentarius Commission
b) International Office of Epizootics
c) International Plant Protection Convention

55. • Agreement on TBT ( Technical Barriers to Trade ) to apply
standards to protect the human health ,animal ,or the environment .
• Does not consider standards set by any particular international
setting organisation
Aims of WTO
• To protect human ,animal or plant or life of health .
• To conservation of exhaustible natural resources .
• To secure compliance with laws or regulations

56. Codex Alimentarius
• Subsidiary of Food and Agriculture Organization (FAO), United
Nations (UN)and World Health Organization (WHO)
• Joint venture between FAO and WHO to formulate internationally
accepted food safety standards for protection of human health and to
ensure fair trade practices
• Upgraded standards for manufacturing, processing, safety and quality
throughout world
• Contributes to lowering of trade barriers and protectionism
56

58. International Organization
for Standardization

59. International Organization for Standardization
• The International Organization for Standardization (IOS) is a
worldwide federation of national standards bodies.
• Working through Technical Committees, it has developed and
published over 18,000 different ISO standards that are used
internationally for subjects ranging from film speeds to wine glasses
to quality management systems.
• The official purpose for the issuance of ISO Standards is to facilitate
world trade through standardization.

60. • ISO develops standards through 200 technical committees split in to
about 650 sub-committees and 2000 working groups.
• Have considerable trade effects due to their wide use in international
trade.
• ISO certification is a costly process by Indian standards.

61. ISO series
• ISO 9000 series – to adopt method of choice model for assurance of
quality in organization
• ISO 9001 – manufactures having their own research and
development
• ISO 9002 – contract manufacturers not have their own research and
development
• ISO 9003 –standards dealing with commodity suppliers posses only
final product inspection and testing facilities

62. ISO Standards for Food Safety
• The ISO 22000 international standard specifies the requirements for a
food safety management system that involves the following elements:
• interactive communication
• system management
• prerequisite programs
• HACCP principles
• ISO 22000 can be applied independently of other management system
standards or integrated with existing management system requirements.
• ISO 22000 integrates the principles of the Hazard Analysis and Critical
Control Point (HACCP) system

63. ISO 22000 Related Standards
ISO is developing additional standards known as the ISO 22000
family of standards that are related to ISO 22000 which include:
• ISO 22000 - Food safety management systems - Requirements for any
organization in the food chain.
• ISO 22001 - Guidelines on the application of ISO 9001:2000 for the
food and drink industry (replaces: ISO 15161:2001).
• ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food
manufacturing

64. • ISO TS 22003 - Food safety management systems for bodies
providing audit and certification of food safety management
systems.
• ISO TS 22004 - Food safety management systems - Guidance on the
application of ISO 22000:2005.
• ISO 22005 - Traceability in the feed and food chain - General
principles and basic requirements for system design and
implementation.
• ISO 22000- is also used in the Food Safety Systems Certification
(FSSC) Scheme FS22000.

65. HACCP
(Hazards Analysis Critical Control Point)

66. History of HACCP
• Hazard Analysis and Critical Control Point (HACCP) was developed in the
1960s in the United States to ensure food safety for the first manned
National Aeronautics and Space Administration space missions (NASA)
• NASA required a ‘zero defect’ program to guarantee safety in the foods
astronauts consumed in space
It works for:
• Identifying potential food safety problems
• Determining how and where these can be controlled or prevented
• Describing what to do and training the personnel
• Implementation and recording

67. The objectives of application of the HACCP system
Reduction of
costs
of food analysis
Reduction of
losses due to
product resell
More efficient
QA
system
Protection of reputation
Prevention of foodborne illness

69. “Farm-To-Table”
Assurance throughout the food chain