Food Standards and Quality Control Quiz
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Questions and Answers

What is the importance of food quality?

  • It impacts the nutritional value of the food (correct)
  • It influences the overall desirability of a food product (correct)
  • It determines the quantity of the food
  • It affects the flavor of the food

    • What is the basic human right related to food?

    Access to safe food

    Quality control in the Middle Ages was influenced by the power of ______ (trade associations).

    trade guilds

    Who recommended the amendments in PFA rules?

    <p>Central Committee of Food Standards (CCFS)</p> Signup and view all the answers

    What does AGMARK stand for?

    <p>Agricultural Grading and Marketing Act</p> Signup and view all the answers

    The Essential Commodities Act regulates the production, commerce, and distribution of non-essential commodities.

    <p>False</p> Signup and view all the answers

    What should sellers do if they find any defect in the goods under the Consumer Protection Act?

    <p>Remove the defects from the whole batch or the affected goods</p> Signup and view all the answers

    What does the Bureau of Indian Standards (BIS) primarily aim to provide?

    <p>Quality, safety, and dependability to the consumer</p> Signup and view all the answers

    The presence of the Standard Mark on a product assures conformity to specifications.

    <p>True</p> Signup and view all the answers

    The International Organization for Standardization (ISO) standards adopted by BIS are the same as ________ standards.

    <p>ISO 9000</p> Signup and view all the answers

    Match the following food-related standards with their descriptions:

    <p>Food hygiene = Ensuring safe food production and handling practices Food additives = Regulating substances added to food Labeling and presentation = Requirements for food packaging and information Microbiological criteria = Establishing microbial limits for food safety</p> Signup and view all the answers

    What does FSSAI stand for?

    <p>Food Safety and Standards Authority of India</p> Signup and view all the answers

    How many members does the Food Safety and Standards Authority of India consist of?

    <p>22</p> Signup and view all the answers

    The Act establishes the Food Safety and Standards Authority of India as an apex __________ authority.

    <p>regulatory</p> Signup and view all the answers

    FSSAI provides scientific advice and technical support only to the State Governments.

    <p>False</p> Signup and view all the answers

    What does the absence of nutritional qualities and the possible presence of food toxins and chemical additives affect?

    <p>The quality of food and may harm the food consumer.</p> Signup and view all the answers

    What is the purpose of the Prevention of Food Adulteration Act (PFA) of 1954 in India?

    <p>To protect against impure, unsafe, and fraudulently labeled foods.</p> Signup and view all the answers

    Food Safety ensures that food, when consumed, will not harm the consumers as long as intended guidelines are followed.

    <p>True</p> Signup and view all the answers

    Quality ____________ refers to the characteristics of a material that meets the customer's requirements and is acceptable.

    <p>assurance</p> Signup and view all the answers

    Match the following food risks with their definitions:

    <p>Food hazard = A biological, chemical, or physical agent in food likely to cause illness or injury. Food toxicity = The presence of undesirable non-nutritional substances in food resulting in potential health risks. Food quality = The characteristics of food that are acceptable to consumers, including appearance, texture, flavor, and safety. Food safety = The certainty that a substance in food will not cause harm or injury.</p> Signup and view all the answers

    What is sugar boiled confectionery?

    <p>A processed composite food made from sugar with or without flavoring agents.</p> Signup and view all the answers

    Which of the following can sweetening agents used in sugar boiled confectionery?

    <p>Honey</p> Signup and view all the answers

    Chocolate must not contain any vegetable fat other than cocoa butter. Is this statement true?

    <p>True</p> Signup and view all the answers

    ________ is a type of chocolate obtained from cocoa butter, milk solids including milk fat, and sugar.

    <p>Milk chocolate</p> Signup and view all the answers

    What does groundnut oil mean?

    <p>The oil expressed from clean and sound groundnuts (Arachis hypogea)</p> Signup and view all the answers

    Which of the following are standards for refined groundnut oil? (Select all that apply)

    <p>Saponification value 188 to 196</p> Signup and view all the answers

    Til oil means the oil expressed from clean and sound seeds of ___

    <p>Til (Sesamum indicum)</p> Signup and view all the answers

    Safflower seed oil should have a refractive index at 40°C of 1.4674 - 1.4689.

    <p>True</p> Signup and view all the answers

    Match the edible fats with their descriptions:

    <p>Beef fat or suet = Fat obtained from a beef carcass Mutton fat = Fat obtained from sheep Goat fat = Fat obtained from goat Lard = Rendered fat from hogs</p> Signup and view all the answers

    What is the maximum allowable Total Volatile Base (Nitrogen) in raw product for Frozen Lobsters?

    <p>30 mg/100g</p> Signup and view all the answers

    Which species do Frozen Squid and parts of Squid belong to?

    <p>Ommastrephidae</p> Signup and view all the answers

    What is the maximum allowable Histamine in frozen finfish?

    <p>20</p> Signup and view all the answers

    What is the definition of 'Thermally Processed Vegetables'?

    <p>Thermally Processed Vegetables refer to the product obtained from fresh, dehydrated, or frozen vegetables, either singly or in combination with other vegetables, packed with suitable packing medium appropriate to the product, processed by heat, and sealed in containers to prevent spoilage.</p> Signup and view all the answers

    The drained weight of mushrooms in liquid pack should be not less than __% of the net weight of contents.

    <p>50.0</p> Signup and view all the answers

    What is the characteristic of 'JAM'?

    <p>May contain fruit pieces and suitable ingredients</p> Signup and view all the answers

    Canned Chicken should be free from bones, blood clots, skin, and hair.

    <p>True</p> Signup and view all the answers

    Match the following meat products with their descriptions:

    <p>Canned Chicken = Prepared from edible portion of poultry birds subjected to inspection Canned Mutton and Goat Meat = Prepared from edible portion of sheep and goats subjected to inspection Frozen Shrimps or Prawns = Prepared from fresh shrimps of sound quality</p> Signup and view all the answers

    Study Notes

    Importance of Food Quality Control and Assurance

    • Access to good quality food has been a human endeavor since ancient times
    • Safe food greatly contributes to human health, productivity, and development of the country
    • Industrialization and eating out has necessitated the need for quality control regulations and standards in commercial food outlets

    History of Quality Control in Ancient India

    • Food laws in some form existed as religious tenants or prohibitions in ancient civilizations
    • Trade guilds in the middle ages exerted influence on regulating food trade and preventing adulteration
    • In the 17th and 18th centuries, chemistry was used as an analytical tool to fight food adulteration
    • In the 19th century, industrialization and urban population growth led to changes in food production and distribution, leading to health problems

    Importance of Food Quality

    • Quality is the ultimate criterion of desirability of any food product
    • Overall quality depends on nutritional, sensory, and other hidden attributes
    • Absence of nutritional qualities and presence of food toxins/additives can harm the consumer
    • Raw material quality is crucial for food manufacturers as it determines the end product quality

    Need for Food Laws

    • To protect consumers from substandard or adulterated foods
    • To implement controls throughout production, handling, processing, and marketing to improve food quality and safety
    • To meet sanitary and phytosanitary requirements for market access
    • To ensure safety and suitability of foods for consumers

    Definitions and Terms

    • Food Quality: Characteristics of a food that are acceptable to consumers, including external (appearance, texture, flavor) and internal (chemical, physical, microbial) factors

    • Food Quality Assurance: Precision and accuracy in measuring and controlling quality requirements to provide a satisfactory product

    • Food Quality Control: Programmed and coordinated activity to maintain and improve the quality of food products### Food Safety

    • The basic concept of food safety is ensuring that food, whether fresh or processed, will not harm the consumer if intended guidelines are followed

    • Food becomes potentially harmful when exposed to hazardous agents and intended use guidelines have not been followed

    • Food safety is a multi-sectoral activity that requires coordination between:

      • Central and state ministries
      • National institutes and laboratories
      • Trader and food industries
      • NGOs
      • Consumers
      • International organizations

    Food Standards

    • A set of rules or legislation defining criteria such as composition, appearance, freshness, source, sanitation, bacterial count, purity, additive concentrations, etc. that food must fulfill to be suitable for distribution or sale
    • Food standards protect consumers from being cheated and provide information for making food choices
    • The justification for food standards is:
      • To prevent the transmission or cause of disease
      • To limit the sale of unsatisfying products
      • To simplify the marketing of food

    Food Risk and Hazard

    • Food risk is the likelihood of a hazardous event occurring after food consumption due to the presence of hazardous materials
    • Food hazard is a biological, chemical or physical agent in, or condition of, food reasonably likely to cause illness, injury or adverse health effect in the absence of control

    Food Toxicity

    • The presence of undesirable non-nutritional substances resulting in potential health risks of different characteristics and magnitude to persons consuming them
    • Includes naturally present toxicants, chemical contaminants, environmental contaminants, or toxins released by microbial growth

    Prevention of Food Adulteration Act

    • Basic statute (PFA Act of 1954 and the PFA Rules of 1955) protecting India against impure, unsafe, and fraudulently labeled foods
    • Covers food standards, general procedures for sampling, food analysis, powers of authorized officers, nature of penalties, and other food-related parameters
    • Deals with additives, preservatives, coloring matters, packing & labeling of foods, prohibition & regulations of sales, etc.
    • Amendments are incorporated based on recommendations of the Central Committee of Food Standards

    Fruit Products Order

    • Regulates the fruit and vegetable processing sector
    • Sets minimum standards for location, sanitary conditions, personnel hygiene, water potability, machinery, quality control, and product standards

    AGMARK

    • Agricultural Products (Grading and Marketing) Act, 1937
    • Voluntary quality assurance scheme for unprocessed, semi-processed and processed agricultural commodities
    • Lays down specifications for adulteration-prone items like butter, ghee, vegetable oils, spices, honey, wheat flour, etc.
    • Incorporates food safety factors to compete in world trade
    • Standards are harmonized with international standards considering WTO requirements
    • Quality control through 23 laboratories and 43 offices across the country

    Essential Commodities Act

    • Regulates the manufacture, commerce, and distribution of essential commodities, including food
    • Empowers the government to control production, supply, and distribution of such commodities

    Consumer Protection Act

    • Introduced in 1986 to safeguard consumer rights and prevent exploitation by businesses
    • Provides a 3-tier redressal system at district, state and national levels
    • Businesses must replace defective products and compensate consumers for issues

    Bureau of Indian Standards (BIS)

    • Formulates Indian Standards in the processed food sector and implements them through voluntary and third-party certification

    • Product certification scheme aims to provide quality, safety and dependability assurance to customers

    • Presence of BIS Standard Mark on a product ensures conformity to specifications through regular surveillance### BIS Certification for Processed Foods

    • BIS (Bureau of Indian Standards) certification is more important than AGMARK certification for the processed food sector

    • BIS has standards for most processed foods covering:

      • Permitted raw materials and their quality parameters
      • Hygienic conditions for manufacturing
      • Packaging and labeling requirements

    • Manufacturers complying with BIS standards can obtain the ISI mark to display on their product packages

    • BIS has identified certain items like food colors/additives, vanaspati, and milk powder/condensed milk for compulsory certification

    • BIS has granted over 30,000 licenses to manufacturers across industries

    • The ISI mark has become synonymous with quality products in the Indian and neighboring markets

    BIS Adoption of ISO 9000 Standards

    • BIS has adopted the ISO 9000 standards, numbered as:
      • IS/ISO 9000:2000
      • IS/ISO 9001:2000
      • IS/ISO 9004:2000
      • IS/ISO 19011:2002
    • These standards are identical to the ISO 9000 standards
    • BIS also provides certification against IS/ISO 9001:2000 under its Management Systems Certification activity

    BIS Certification Requirements

    • Requirements for BIS certification include:
      1. Management responsibility
      2. Quality documentation management system
      3. Contract review
      4. Design control
      5. Data and documentation control
      6. Purchase (materials, skills, and services)
      7. Control of production and data provided by the customer
      8. Product identification and traceability
      9. Control of processing
      10. Inspection and tests
      11. Inspection, measuring, and test instruments
      12. Status of inspection and test procedures
      13. Control of non-conformable products
      14. Corrective and prevention measures
      15. Processing, storage, packing, conservation, and supply
      16. Quality assurance documentation archive
      17. Internal quality supervision
      18. Training
      19. Service and maintenance
      20. Statistical methods

    BIS Food Standards

    • BIS publishes standards for food under the Food and Agriculture Department (FAD)
    • There are 2,108 published standards under FAD

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