what are optional food standards basic ppt

1. SUBMITTED TO-
SUBMITTED BY-
DR. SHAILZA ANAND SHIPRA
SOOD
Department of Food Science Nutrition & Technology
COLLEGE OF HOME SCIENCE

2. Introduction
Objectives
Making new standards
Obtaining certification
Examples

3.  A optional or Voulantary standard is a standard established by a
private-sector body & that is available for use by any person or
organisation, private or government.
 These also include “industry” or “consensus” standards.
 It may become mandatory as a result of its use, reference, or
adoption by a regulatory authority.

4. To get the desired result that an organisation envisions,
plans & make a commitment to achieve.
It involves recognizing or inferring goals for an indivisual
team members, abandoning outdated goals, identifying &
resolving conficting goals, and prioritizing goals for
effective operations.

5. Setting objectives.
Self evaluation.
Timeline
Setting approaches and considerations.

6.  Identifying the certification bodies in the region/country.
 Ask for a first estimate regarding cost & time needed to get certified,
decide the certification body you’d like to work with.
 Perform a self-assessment evaluating the current situation of
production unit against the certification requirements
and provide the results to the certification body.
 Auditing by the certification body.
 A certification is issued with compliance of the
requirements from audit.

7. AGMARK
Codex Alimentarius Standards
BIS
CPA, 1986