Food standards in India is a topic by Mrs. Bhanuswetha, Faculty in United College of Hotel and Business Management, Vijayawada.The topic covers the standards of food that have to be maintained.

1. College of Hotel and Business Management, Vijayawada
Naarlavari Street,
Machavaram down,
Eluru road,
Vijayawada – 04
Mobile: 7893687402

3.  The addition of non permitted
foreign matter to food or the
removal of certain ingredients from
food is called food adulteration.

4.  Intentional food adulteration: It is a
purposeful act done by adulterator who intends
to earn huge profits.
Eg. Use of excess water, colour etc.
 Incidental adulteration :Happens due to lack of
knowledge, carelessness, or lack of facilities.
Eg .pesticides, germ infestation etc.

5. It is defined as that which
makes a thing what it is, its nature,
kind, property, status, grade of
goodness and excellence.

6. Food standards are something that are
set up by experts or an authority for
measuring quantity, weight, extent,
value and quality of a substance.

9. Codex Alimentarius commission is the principle
organisation of the worldwide food standards
program set by FAO and WHO.
Food and Agriculture Organisation.
World health Organisation

10.  It includes standards for all categories of foods,
processed, semi processed or raw for
distribution to the consumer .
 It also covers factors like materials used in food
processing, food hygiene, food additives,
pesticide residues, labelling and presentation
methods of analysis and sampling

11.  To present internationally accepted food
standards in a uniform manner
 To protect consumers health
 To educate consumers
 To assist harmonization
 To make international trade easy

12.  They are formulated along the lines of codex
alimentarius.
 1. Compulsory standards ,2. Voluntary
standards

13.  The prevention of food adulteration act(PFA)
1955 .
 Essential commodities act 1954. Various orders
fall under this :
Fruit Products Order (FPO) regulated by
Ministry of food processing Industries
Meat Products Order (MPO) 1973
regulated by the Directorate of Marketing and
Inspection

14.  Milk and Milk Products Order 1992: cover the
sale , purchase and distribution of milk and
milk products
 Solvent extracted oils, flour control order,
vegetable products order 1976. the license is
granted by the Ministry of Civil Supplies
Consumer Affairs and Public Distribution . It
controls the market price of Vanaspati.(dalda)
 Standard on weights and measures 1977. it is
compulsory to declare the weight of the

15.  AGMARK-Agricultural marketing
 It is under Grading and Marketing act.,1973
 If AGMARK product is found defective, the
product can be replaced
 Live Stock Grading and Marking Rules 1.
Animal casings grading 2. Creamery butter
grading 3. Raw meat (chilled or frozen) grading
4. Table eggs gradin

16.  ISO-9000- Series of international standards for
quality oriented system for both the
manufacturing and service industry.
 ISO 9001:2015 - Quality management system.
 ISO 9004:2009 - To make a quality management
system more efficient and effective.
 ISO 19011:2011 - Internal and external audits of
quality management systems.

17.  ISO 22000 • Food safety management
 ISO 22000:2005- Overall guidelines for food safety
management
 ISO 22005:2007 - Traceability in the feed and food
chain • ISO/TS 22002-1:2009 - Prerequisites for
food manufacturing
 ISO/TS 22002-2:2013- Prerequisites for catering
 ISO/TS 22002-3:2011- Prerequisites for farming
 ISO/TS 22002-4:2013- Food packaging
manufacturing
 ISO/TS 22003:2013- Audit and certification bodies

18.  Under the Bureau of Indian Standards Act,
1986.
 Food & Agriculture Department (FAD) –
Various food standards.

19.  Food is misbranded if 1 Label is false or
misleading 2 Food is sold under another name
3 limitations are not clearly indicated 4 Size of
the container is misleading 5 Statement of
weights and measures is wrong 6 Packaging
details are not given 7 Fails to list nutrient
information 8 It fails to list artificial flavouring,
colou ring and preservatives.

20.  Buy only from authorized shops
 Avoid eating on road side shops
 Processed foods must have a quality mark
 Check manufacturing and expiry date
 Ask for bill and details
 Keep detergents and drugs in separate
cupboards

21. 1.What are the organisations of Indian food
standards?
2.Full forms of a. FSSAI,
b. AGMARK,
c. ISO,
d. BIS.
3.What are the main motos of agamark,& codex
alimentarius commission.

22. College of Hotel and Business Management, Vijayawada
Naarlavari Street,
Machavaram down,
Eluru road,
Vijayawada – 04
Mobile: 7893687402