Food Standards and Quality Control PDF
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Acharya N G Ranga Agricultural University College of Home Science Department of Food Science and Nutrition
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These notes cover food standards and quality control, including relevant laws and regulations. They discuss food additives, preservation methods, and quality assessment. Topics also include water quality and food packaging.
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FultimateACHARYA N G RANGA AGRICULTURAL UNIVERSITY COLLEGE OF HOME SCIENCE DEPARTMENT OF FOOD SCIENCE AND NUTRITION B.Sc. (Hons) Community Science C o u rs e N o. : FS...
FultimateACHARYA N G RANGA AGRICULTURAL UNIVERSITY COLLEGE OF HOME SCIENCE DEPARTMENT OF FOOD SCIENCE AND NUTRITION B.Sc. (Hons) Community Science C o u rs e N o. : FSNT 214 C o u rs e T itle : FOOD STANDARDS AND QUALITY CONTROL C re d it H o ur s : 3 ( 2 + 1) Y e a r/S e m : S e c o n d ye a r, S e c o nd s e m e s te r Theory Im p o rta n c e o f q u a lity c o n tro l a n d as s u r an c e. F o o d la w s a n d r e g u la tio n s. P r ev e n tio n o f F o o d A d ulte r atio n A c t, F ru it P r o d u c t O rd e r, A g m a rk , E s s en tia l C o m m o d ity A c t, C o n s u m e r P ro tec tio n A c t, B u re a u o f In d ia n S ta n d a rd s , F S S A I, IS O a n d C o d e x S ta n d a rd s.S p e c ific a tio n s a n d a p p lic a tio n o f f o o d s ta nd a rd s fo r ra w m a te ria ls a n d fo o d p r o d u c ts F o o d a d d itiv e s. P r es e r va tiv e s , c o lo rin g ag e n ts , a n tio x id a n ts , e m u ls ify in g a g en ts , le a ve n ing a g e n ts a n d s ta b iliz in g a g e n ts. V a rio u s m e th o d s f o r th e a s s e s s m e n t o f q u a lity o f d iffe re n t fo o d s. E va lu a tio n o f fo o d p r o d u c ts b y S u b je c tiv e a n d O b je c tiv e m e th o d s. F o o d s a f ety, ris k s a n d h a za rd s ( H A C C P ) A s s e s s m e n t a n d p re ve n tio n o f fo o d a d u lte ra tio n. P u rific a tio n o f w a te r, p o ta b le w a te r a n d its q u a lity - C r ite ria a n d s ta n d a rd s , h a rd ne s s o f w a te r a nd its tre a tm e n t, d e flu o rid a tio n o f w a te r F o o d la b e lin g a n d p a c k ag in g. Practical S e n s o ry e v a lu a tio n o f s o m e f in is h e d p ro d u c ts. D e te c tio n o f a d u lte ra n ts a n d p r es e r va tiv e s in p ro d u c ts. Lecture outlines Theory 1 Im p o r ta n c e o f q u a lity c o n tro l a n d a s s u ra n c e 2 F o o d la w s a n d re g u la tio n s. P r ev e n tio n o f F o o d A d u lte ra tio n A c t. 3 F o o d la w s a n d re g u la tio n s - F ru it P r o d u c t O r d e r 4 F o o d la w s a n d re g u la tio n s - A G M A R K. 5 F o o d la w s a n d re g u la tio n s - E s s e n tial C o m m o d ity A c t. 6 F o o d la w s a n d re g u la tio n s - C o n s u m e r P ro te c tio n A c t. 7 F o o d la w s a n d re g u la tio n s – B u re a u o f In d ia n S ta n d a rd s. 8 F o o d la w s a n d re g u la tio n s – C o d e x S ta n d a rd 9 F o o d la w s a n d re g u la tio n s – u n d e r F o o d S ta n d a rd s a n d S a fe ty A u th o rity o f I 1 In d ia( F S S A I) f o r c e re a ls a n d c e re a l p r o d u c ts , F ats a n d o ils , S w e e ts a n d c o n fe c tio n e ry a n d f ru its a n d ve g e ta b le p r o d u c ts. 10 F o o d la w s a n d R e g u la tio n s u n d e r F o o d S ta n d a rd s a n d S a fe ty A u th o rity o f In d ia ( F S S A I) fo r m e a t & fis h , d a iry p ro d u c ts , s a lt, s p ic e s an d c o n d im en ts. 11 F o o d la w s a n d R e g u la tio n s u n d e r F o o d S ta n d a rd s a n d S a fe ty A u th o rity o f In d ia ( F S S A I) fo r b e v e ra g e s , p ro p rie ta ry fo o d a n d irr ad ia te d fo o d s. 12 S p e c ific a tio n s a n d a p p lic a tio n o f f o o d s ta n d a r d s fo r ra w m a te ria ls. 13 S p e c ific a tio n s a n d a p p lic a tio n o f f o o d s ta n d a r d s fo r fo o d p ro d u c ts. 14 F o o d ad d itiv es - F u n c tio n s a n d ro le. 15 F o o d p re s e rv a tive s – C la s s ific atio n , fu n c tio ns a n d ro le. 16 C o lo ring a g e n ts u s e d in fo o d p ro c e s s in g. 17 A n tio x id an ts – H e a lth e ff ec ts , u s e s in te c h n o lo g y. 18 E m u ls ify in g a g e n ts – C la s s ific a tio n , F u n c tio n s. 19 L e a ve n in g a g e n ts – C la s s ific a tio n s , F u n c tio n s. 20 S ta b ilizin g a g e nts – C la s s ific atio n , F u nc tio n s 21 V a rio u s m e th o d s fo r th e as s e s s m e n t o f q u a lity o f d if fe re n t fo o d s - s u b je c tiv e m e th o d. 22 S u b je c tive m e th o d s a n d th e ir c la s s ific a tio n s 23 V a rio u s m e th o d s f o r th e a s s e s s m e n t o f q ua lity o f d iffe re n t f o o d s – O b je c tive m e th o d s. 24 O b je c tiv e m e th o d s a n d th e ir c la s s ific a tio n s. 25 F o o d S a fe ty , ris k s a n d h a za rd s – H a z a rd A n a lys is a n d C rite ria a n d C ritic a l C o n tro l P o in ts (H A C C P ), G e n e ra lly R e c o g n iz e d as S a fe (G RA S), Go od M a n u fa c tur in g P ra c tic e ( G M P ) e tc. 26 F o o d S a fe ty , ris k s a n d h a za rd s – H a z a rd A n a lys is a n d C rite ria a n d C ritic a l C o n tro l P o in ts (H A C C P ), G e n e ra lly R e c o g n iz e d as S a fe (G RA S), Go od M a n u fa c tur in g P ra c tic e ( G M P ) e tc. 27 F o o d ad u lte ra tio n , P re ve n tio n o f F o o d A d u lte ra tio n 28 W ate r – p u rific a tio n , p o ta b le w a te r a n d its q u a lity c rite ria a n d s ta n d a rd s , h a rd n e s s o f 2 w a te r a n d its tre a tm e n t 29 F o o d la b e lin g , N u tritio n la b e lin g. 30 F o o d p a c ka g in g – P rin c ip le s a n d a d v a n ta g e s , c la s s ific a tio n o f p a c k a g e m a te rial. 31 P a c k a g in g m a te ria l a n d th e ir s ta n d a rd s - M e ta l, G la s s 32 P a c k a g in g m a te ria l a n d th e ir s ta n d a rd s - P a p e r, p las tic a nd o th e r m a te rials. Practicals: 1 S a m p lin g te c h n iq u e s fo r c o lle c tio n o f a g r ic u ltu re , h o rtic u ltur e , a n im al, fo o d s a n d fo o d p ro d u c ts fo r e x am in a tio n. 2 C o lle c tio n o f f o o d s a m p le s f ro m d iffe re n t s o u rc e s. 3 P h ys ic a l e x a m in a tio n a n d g ra d ing o f g ra in , s p ic e s , etc. fo r q u a lity 4 E x e rc is e o f id e n tific a tio n o f b a s ic ta s te s – s w e e t, s o u r, s a lty , b itte r. 5 S e n s o ry e va lu a tio n te c h n iq u e s - tria ng le te s t. 6 S e n s o ry e va lu a tio n te c h n iq u e s – d u o - trio te s t. 7 D e ve lo p m e n t o f a s c o re c ar d fo r e v a lu a tio n o f a fo o d p ro d u c t. 8 S e n s o ry e va lu a tio n o f a fo o d p ro d u c t. 9 D e m o n s tra tio n o f o b je c tiv e te s ts fo r q u ality e v a lua tio n. 10 D e te c tio n o f fo o d a d u lte ra tio n in g ra in s a m p le s. 11 D e te c tio n o f a d u lte ra tio n in fa ts a n d o ils. 12 D e te c tio n o f a d u lte ra tio n in m ilk. 13 D e te c tio n o f a d u lte ra tio n in s p ic e s. 14 C o lle c tio n o f fo o d p r o d u c ts a n d w ith a rtif ic ia l c o lo u rin g a n d c h e c k in g fo r q u a lity. 15 V is it to a q u a lity c o n tro l la b. 16 P ra c tic a l e x a m in a tio n. 3 LES SO N 1 Im p o rta n c e o f f o o d q u a lity c o n tro l a n d a s s u ra n c e A c c e s s to g o o d q u a lity fo o d h a s b e e n m a n 's e n d ea v o r fro m th e e a rlie s t o f h u m a n e x is te n c e. S e e k in g s a fe fo o d is a b a s ic h u m a n rig h t. T h e a va ila b ility o f s a fe fo o d g r ea tly c o n trib u te s to th e h e a lth o f th e h um an b e in g s. It c o n trib u te s to th e p r o d u c tiv ity a n d to th e d e v e lo p m e n t o f th e c o u n try. F o o d s p re p a re d and co n su m e d at fa m ily le ve l h as a s s u re d s a fe ty to som e e x te n t. D ue to in d u s tria lis a tio n th e h a b it o f e a tin g o u t o f h o m e in c a n te e n s a n d h o te ls h a s b e e n n e c e s s ita te d. H e n c e th e re is a n e e d fo r q u a lity c o n tro l r e g u la tio n a nd s ta n d ar d s in a ll th e c o m m e rc ia l fo o d o u tle ts. History of Quality control in ancient India T h e c o n c e p t o f fo o d q u a lity is n o t to ta lly n e w. F o o d L a w s in s o m e fo rm e x is ted a s re lig io u s te n a n ts o r p r o h ib itio n s. T h e y w er e in h e re n t in a ll a n c ie n t c iv iliz atio n s a n d h a ve c o m e d o w n to u s fro m e a rly tim e s. T he h is to ry o f fo o d q u a lity is m e ntio n e d b e lo w. In the a nc ie n t E g y p tia n, C h in e s e , In d ia n , G re e k , a n d R o m a n lite ra tu re fo o d r eg u la tio n s w e re m en tio n e d. T h e tra d e g u ild s (a s s o c ia tio n s ) in th e m id d le a g e s e x e rte d a p o w e rfu l in flue n c e o n th e re g u la tio n o f fo o d tra d e a n d th e p re v en tio n o f fa ls ific a tio n o f f o o d p r o d u c ts. A s a c o n s e q u e n c e o f the s te p s ta ke n fo r re g u la tio n o f f o o d tra d e d u rin g M id d le A g e s , th e s ta te, m u n ic ip a l o r o the r lo c a l a u th o rities to o k in itia tiv e s in fo o d q u a lity c o n tro l. In s e ve n te e n th a n d e ig hte en th c e n tu rie s , c h e m is try w a s b e in g u s e d a s a n a n a lytic a l to o l to fig h t a g ain s t fo o d a d u lte ra tio n. F o u n d a tio n fo r th e s c ie n tific 4 d e te c tio n o f the a d u lte ra tio n o f fo o d w a s e s ta b lis h e d u s in g th e p rin c ip le s o f s p e c if ic g ra v ity. In th e n in e te e nth c e n tu r y d u e to th e in d u s trializa tio n a n d tre m e n d o u s in c re a s e in u rb a n p o p u la tio n th e re w e re b ig c h a n g e s in fo o d p ro d u c tio n a s w e ll a s d is tr ib u tio n c o u p le d w ith h e a lth p ro b le m s. A s a re s u lt m a n y in d u s tr ia lize d c o u n trie s in tro d u c e d fo o d law s. A fte r th e in tr o d u c tio n o f e a rly fo o d c o ntro l m ea s u re s b y d e ve lo p ed a n d in d u s trialize d c o u n tries , som e of th e la rg e r, b e tte r e s ta b lis he d , non in d u s trialize d c o u n tr ie s a ls o to o k in itia tive s to s e t u p m e a s u re s o f c o n tro l. In th e ye a r 1 9 0 7 a tte m p ts w e re tak e n to re g u la te th e m a lp ra c tic e s in fo o d p ro d u c tio n b y th e A m e ric a n F o o d In d u s try. D u rin g th is p e rio d , th e u s e o f p o is o n o u s p re s e rv ative s lik e b o ric a c id a nd fo rm a ld e h yd e w e re b ro u g ht to p u b lic n o tic e b y D r. H ar ve y W. W ile y o f U S D A. In th e late n in e te e n th a n d e a rly tw e n tieth c e n tu ry , a ll th e e a rlie r ru le s w e re c o n s o lid a te d a n d c re a te d a s ep a ra te b ra n c h o f la w re latin g to f o o d s. In 1 9 2 0 s m a ny n a tio n a l s ta n d a rd s o rg a n iza tio n s w e re e s ta b lis h e d in E u ro p e. T h e n ee d fo r im p ro ve d h e a lth a n d fo o d c o n tro l a n d th e ra p id ly e x p a n d in g in te rn a tio n a l fo o d tr ad e s tim u la te d c o o p e ra tio n o n a n in te rn a tio n a l le v e l. Importance of food quality Q u a lity is the u ltim a te c riter io n o f th e d e s ira b ility o f a n y fo o d p ro d u c t. T h e o ve ra ll q u ality o f a fo o d d e p e n d s o n the n u tritio n a l a n d o th e r hid d en a ttrib u te s , a n d s e n s o ry q u a lity a s a s s e s s e d b y m e a n s o f h u m a n s e n s o r y o rg a n s. T h e a b s e n c e o f th e n u tritio n a l q u a litie s a nd p o s s ib le p r e s en c e o f fo o d to x in s a n d c h e m ic a l a d d itiv e s w ill a ffe c t th e q ua lity o f fo o d w h ic h in tu rn m a y h a rm th e f o o d c o n s u m e r. 5 F o r a f o o d m a n u fa c tur e r th e q u ality o f ra w m a te r ia l is v e ry im p o rta n t a s th e e n d p ro d u c t q u a lity e n tire ly d e p en d s o n it. F o r e x a m p le r e d c o lo u r o f to m a to is a d e s ira b le q u a lity to p re p ar e to m a to k e tc h u p. T h e ra p id u rb a n iza tio n a n d s tre tc h ing th e u rb a n s e rv ic e s b e yo n d th e ir lim its , lea d to in a d e q u a te s u p p lie s o f p o ta b le w a te r , s e w a g e d is p o s a l a n d o th er n e c e s s a ry s e rv ic e s. T h is s c e n a rio fu rth er s tre s s e s the fo o d d is trib u tio n s ys tem s , as g re a tly in c re a s e d q u a n titie s o f fo o d n e e d to tra n s p o rt fro m r u ra l to u rb a n lo c a tio n s in a n e n v iro n m e nt th a t is n o t c o n d u c iv e to h yg ie n e a n d s a n ita tio n. T h e f o o d s th u s tra n s p o r te d m a y b e s u b je c te d to c o n ta m in a tio n at v a rio u s le v e ls an d s u b s e q u e ntly th e q u a lity w ill b e a ffe c te d. C o n s u m p tio n of fo o d s c o n ta in in g u n d e s ir a b le s u b s ta n c e s and m ic ro o rg a n is m s m a y le a d to d is e a s e s f re q u e n tly re fe rre d a s fo o d b o rn e d is e a s e s. O u tb re a k o f fo o d b o rn e d is e a s e s is a c o m m o n o c c u rre n c e in b o th d e ve lo p e d a n d d e ve lo p in g c o u n tries a n d h a s b e e n ter m e d a s th e m o s t w id e s p re a d h e a lth p ro b le m in th e c o nte m p o r a ry w o rld a n d a n im p o rtan t c a u s e o f d im in is h e d e c o n o m ic p r o s p e rity. In d e ve lo p in g c o u n trie s , fo o d b o r n e d is e a s e s c o n tinu e to b e a s e rio u s h e a lth h a z a rd a n d a n im p o rta n t c a u s e o f m o r b id ity a n d m o rta lity. In a d d itio n to p h y s ic a l s u f fe rin g , lo s s o f w o rk o utp u t, e a rn in g s , c o s t o f h o s p ita liza tio n a n d lo s s o f fo o d a re s o c io - e c o n o m ic c o n s e q u e n c es o f fo o d b o rn e d is e a s e s. C o n tro llin g th e q u a lity o f f o o d at n a tio n a l a n d g lo b a l lev e l is e s s e n tia l to s a fe g u a rd th e h u m a n h e alth. Need for Food Laws T o p ro te c t th e p o p u la tio n fr o m p e rs o n s w h o s e lls to th e p u rc h a s e r a n y fo o d w h ic h is n o t o f th e d e s ire d o r e x p e c te d n a tu re o r is n o t o f th e s u b s ta n c e , o r is n o t o f th e q u ality o f th e fo o d d em an d e d b y th e p u rc h a s er. 6 T o a c h ie ve th r o u g h a p p ro p ria te f o o d c o n tro l m e a s u re s b a s e d o n w e ll- d e fin e d food re g u la tio n s c o ve rin g q u ality and s a f ety of fo o d s an d its h o ne s t p re s e n ta tio n to th e c o n s u m e r. To h e lp im p le m e n t v a rio us c o n tro ls th ro u g h o u t p ro d u c tio n , h a n d ling , p ro c e s s in g a n d m a rk e tin g w h ic h le a d s to im p ro v e d fo o d q u a lity a n d s a fe ty , in c re a s e d c o m p e titive n e s s ; a n d , r e d u c tio n in th e c o s t o f p ro d u c tio n a n d w a s ta g e. T o m e e t a c o u n try ’ s s a nita ry a n d p h y to s a n ita ry re q uire m e n ts , f o o d s m u s t c o m p ly w ith th e lo c a l la w s a n d r e g u la tio n s to g a in m a rk e t a c c e s s. T he s e la w s e n s u re th e s a fe ty a n d s u ita b ility o f fo o d s fo r c o ns u m e r s. In s o m e c o u n trie s ; th es e a ls o g o ve rn f o o d q u a lity a n d c o m p o s itio n s ta n d a rd s. D e fin itio n s a n d ter m s : Q u a lity: T h e c h a ra c te ris tic s o f a m a te ria l w h ic h m e e ts th e c u s to m e r’ s re q u ire m e n ts a n d is ac c e p ta b le. T h e q u a lity o f a m a te ria l va rie s in a c c o rd a n c e w ith its inte nd e d u s e. F o o d q u a lity : T h e c h a ra c te ris tic s o f a fo o d th a t is a c c e p ta b le to c o n s u m e rs. It in c lu d e s th e e x te rn a l fa c to rs s uc h as a p p e a ra n c e , te x tu re , a n d fla v o r, fa c to rs s u c h as s ta n d a r d s la id d o w n b y th e G o ve rn m e n t fo r c e rta in fo o d s a n d inte rn a l fa c to r s s u c h as c h e m ic a l, p h ys ic a l a n d m ic ro b ia l. T h e c o m b in a tio n o f a ttrib u te s o r c h a ra c te ris tic s o f a p ro d u c t w ill h a v e s ig n ific a n c e in d e te rm in in g th e d e g re e o f a c c e p tab ility o f th a t p ro d u c t to th e c o ns u m e r. H e n c e m o r e th e d e g re e o f a c c e p ta b ility , th e h ig h e r w o u ld b e th e q u a lity a n d vic e ve r s a. F o o d Q ua lity a s s u ra n c e : It is th e p re c is io n a n d a c c u ra c y b y w h ic h th e va rio u s r e q u ire m e n ts fo r q ua lity a re m e a s u re d a n d c o n tro lle d to p r o vid e a c o m m o d ity w h ic h s a tis fie s the w a n ts o f a c o n s u m e r is k no w n a s q u a lity a s s u ra n c e. 7 T h is p ro v id e s in ter n al a n d e x te rn a l c o n fid e n c e th a t a fo o d in d u s tr y fu lfils th e re q u ire m e n t fo r q u a lity. In th e m a n u fa c tu rin g o f fo o d p ro d u c ts , q u a lity is a n im p o r ta n t re q u ire m e n t, b e c a u s e c o n s u m e rs a re s u s c ep tib le to a n y fo rm o f c o n ta m in a tio n th a t m ig h t o c c u r d u rin g th e m a n u fa c tu rin g p ro c e s s. M o s t o f th e c o n s u m e rs g e n e ra lly d ep e n d o n m a n u fa c tu rin g an d p ro c e s s in g s ta n d a r d s , e s p e c ia lly to k n o w th e typ e o f in g re d ie n ts p re s e n t, d u e to d ie ta ry , n u tritio n a l re q u ire m e n ts , o r m e d ic a l c o n d itio n s. Q u a lity a s s u ra n c e h as b e c o m e a n e c es s a r y c o m p o n e n t o f th e f o o d s e rv ic e b u s in es s w ith th e a d o p tio n o f a n a lys is a n d c o n tro l s ys tem s fo r fo o d s a fe ty. T o p r o v id e c o n s u m e rs w ith g o o d q u a lity fo o d s. To p re ve n t Po or h a nd lin g of fo o d s a nd s p o ila g e due to m ic ro b ia l c o n ta m in a tio n. T o p re ve n t th e p re s e n c e o f h a z a rd o u s c h e m ic a ls in fo o d s d u e to la c k o f c o n tro l in th e u s a g e o f p e s tic id e s. T o p re ve n t th e a d d itio n o f fo o d a d d itiv e s in e x c e s s a n d u s e o f w ro n g a d d itiv e s. T o p re ve n t fo o d a d u lte ra tio n w h ic h d e fra u d s th e c u s to m er , d e c re a s e s n u tritive va lu e o f fo o d a n d c a u s e s h a rm. T o re d uc e n a tu ra lly o c c u rrin g to x in s in fo o d. Q u a lity s ys te m : T h is re fe rs to th e o rg a n iz a tio n s tru c tur e , r es p o n s ib ility , p ro c e d ur e s , p ro c e s s e s a n d re s o u rc e s n e e d e d to im p le m e n t a c o m p re h e n s ive q u a lity m a n a g em en t p r o g r am m e. F o o d q u a lity c o n tro l: 8 A p r o g ra m m ed an d c o o rd in a ted a c tiv ity o f a uth en tic o r g a n iz atio n s to m a in ta in a n d im p ro ve th e q u a lity o f fo o d p ro d u c ts S a fe ty: T h e re la tive c e rta in ty th a t a s u b s ta n c e w ill n o t c a u s e h a rm o r in ju ry. F o o d s a fe ty : T h e b a s ic c o n c e p t o f fo o d s a fe ty is tha t w h e n fo o d is c o n s u m e d e ith e r fre s h o r p r o c e s s e d w ill n o t h a rm th e c o n s u m e r s o lo n g as in te n d e d g u id e lin es a re fo llo w e d in th e p r e p a ra tio n. F o o d b ec o m e s p o te n tia lly h a rm fu l w he n e v e r it h a s b e e n e x p o s e d to h az a rd o u s a g e n ts a n d inte nd e d u s e g u id e lin e s h a ve n o t b e e n fo llo w e d. F o o d s a fe ty is a m u lti s e c to r ia l a c tivity w hic h d e m a n d s g o o d c o o rd in a tio n b e tw e e n : C e n tra l a n d s ta te m in is trie s N a tio n a l in s titu te s a n d la b o ra to rie s T r a d e r a n d fo o d in d u s trie s NGOs C o n s u m e rs In te rn a tio n a l o rg an iza tio n s F o o d s ta n d a rd s : A b o d y o f ru le s o r le g is la tio n d e fin in g c e rta in c rite ria, s u c h a s c o m p o s itio n , a p p e a ra n c e , f re s h ne s s , s o u rc e , s a n ita tio n , m a x im a l b a c te ria l c o u n t, p u rity , m a x im u m c o n c e ntra tio n o f a d d itive s , a n d s o o n , w h ic h th e fo o d m us t fu lfill to b e s u ita b le fo r d is trib u tio n o r fo r s a le. Fo od s ta n d a r d s p ro tec t c o n s u m e rs fro m b e ing c h e ate d and a ls o p ro vid e in fo rm a tio n in m a k in g fo o d c h o ic e s. J u s tif ic a tio n fo r fo o d s ta n d a rd is th re e fo ld : T o p r e ve n t the tra n s m is s io n o r c a u s e o f th e d is e a s e. 9 T o lim it th e s a le o f u n s a tis fy in g p ro d u c t. T o s im p lify th e m a rk e tin g o f fo o d. F o o d R is k : It is th e lik e lih o o d o f a n o c c u rre n c e o f a h a za rd o u s ev e n t a fte r th e c o n s u m p tio n o f a fo o d d u e to th e p re s e nc e o f h a za rd o u s m a te r ia ls. F o o d h a za rd : It is a b io lo g ic a l, c h e m ic a l o r p h y s ic a l a g e nt in , o r c o n d itio n o f, f o o d re a s o n a b ly lik e ly to c a u s e illn e s s o r in ju ry o r an a d v e rs e h e a lth e f fe c t in th e a b s e n c e o f its c o n tro l. F o o d to x ic ity: T h e p re s e n c e o f u n d e s ira b le n o n n u tritio n a l s ub s ta n c e s re s u ltin g in p o ten tia l h e a lth ris k s o f d iffe re n t c h a ra c te ris tic s an d m a g n itu d e to p e rs o n s c o n s u m in g th e m. T h e u n d e s ira b le c o ns titu e n ts th a t a ffe c t th e fo o d q u a lity in c lu d e to x ic a nts th a t a re p r es e n t n a tu ra lly o r c h e m ic a l c o n tam in a n ts o r e nv iro n m e n ta l c o nta m in a n ts o r to x in s re le a s e d b y m ic ro b ia l g ro w th. 10 Lesson 2 Prevention of Food Adulteration Act A b a s ic s ta tu te (P re ve n tio n o f F o o d A d u lte ra tio n A c t ( P F A ) o f 1 9 5 4 a n d th e P F A R u les o f 195 5 , as a m e nd e d ) p ro te c ts In d ia a g a in s t im p u re , u n s a fe , and fra u d ule n tly la b e lle d fo o d s. T h e A c t w a s p ro m u lg a te d b y P a rlia m e n t in 19 5 4 to m a k e p ro v is io n fo r th e p re ve n tio n o f a d u lte ra tio n o f fo o d , a lo n g w ith th e P r ev e n tio n o f F o o d A d u lte ra tio n R u le s , 19 5 5 w h ic h w as in c o rp o ra te d in 1 9 5 5 a s a n e x te n s io n to th e A c t. T h e P F A A c t c o v e rs fo o d s ta n d ar d s , g e n e ra l p ro c e d u r es f o r s a m p lin g , a n aly s is o f fo o d , p o w e rs o f au tho riz e d o ffic e rs , n atu re o f p e n a ltie s a n d o th e r p a ra m e ter s re la te d to fo o d. It d e a ls w ith p a ra m e te r s r ela tin g to fo o d ad d itiv es , p r e s er va tiv e , c o lo u rin g m atte rs , p a c k in g & la b e llin g o f fo o d s , p ro hib itio n & re g u la tio n s o f s a le s e tc. A m e n d m e n ts in P F A ru le s a re in c o rp o ra te d w ith th e re c o m m e n d a tio n m a d e b y th e C e n tra l C o m m ittee o f F o o d S ta nd a rd s ( C C F S ) w h ic h h a s b e e n s e tup b y C e n tra l G o ve rn m e n t u n d e r th e M in is try o f H e a lth a n d F am ily W e lfa re c o m p ris in g m e m b e r s f ro m d iffe re n t re g io n s o f th e c o u n try. T h e p r o vis io n s o f P F A A c t a n d R u les a re im p le m e n te d b y S ta te G o v er n m e nt a n d lo c a l b o d ie s a s p ro vid e d in th e ru le s. P r ev e n tio n o f F o o d A d u lte ra tio n A c t, 19 5 4 w ill b e re p e a le d fr o m th e d a te to b e n o tifie d b y the C e n tra l G o v e rn m e n t a s p e r th e F o o d S a f ety a nd S ta n d a rd s A c t,2 0 0 6. T ill th a t d a te n e w s ta n d a rd s a re s p e c if ie d , th e re q u ire m e n t a n d o th er p r o vis io n s o f th e P F A A c t, 1 9 5 4 a n d R u le s , 19 5 5 s h all c o n tin ue to b e in fo rc e a s a tra n s ito ry p r o vis io n fo r f o o d s ta n d ar d s. 11 12 Lesson 3 Fruit Products Order T h e fru it a n d ve g e ta b le p ro c es s in g s e c to r is re g u la ted b y th e (F P O ). T his ac t p ro m u lg a te d u n d e r S e c tio n 3 o f th e E s s e n tia l C o m m o d itie s A c t – 195 5 M in im u m s ta n d a rd s u n d e r F P O L o c a tio n a n d s u rro u n d in g s o f th e f a c to ry S a n ita ry a n d h y g ie n ic c o n d itio ns o f p re m is e s P e rs o n n e l h yg ie n e P o ta b ility o f w a ter M a c h in e ry & E q u ip m e n t w ith in s ta lle d c a p a c ity Q u a lity c o n tro l fa c ility & T e c h nic a l s ta ff P ro d u c t S ta n d a rd s L im its f o r p re s e rva tive s & o th er a d d itiv e s T h is o rd e r w a s e a rlie r im p lem en te d b y M in is try o f F o o d P ro c e s s in g In d u s trie s (now b y F S S A I- F o o d s a fe ty a n d s ta n d a r d s a u th o rity o f In d ia ) th ro u g h th e D ire c to ra te o f F ru it & V e g e ta b le P re s e rv a tio n, H e ad q u a rte r a t N e w D elh i. 13 Lesson 4 AGMARK A g ric u ltur a l P ro d u c ts (G ra d in g a n d M a rk e tin g ) A c t, 1 9 3 7 It is p o p u la rly k n o w n a s A G M A R K T h e A G M A R K w as s e t u p b y th e D ire c to ra te o f M a rk e tin g a n d In s p e c tio n o f th e G o v e rn m e n t o f In d ia T h e A c t is v o lu n ta ry It c o v er s q u a lity a s s u ra n c e o f u n p ro c es s e d , s e m i p ro c e s s e d a n d p r o c e s s e d a g ric u ltu ra l c o m m o d itie s It la ys d o w n s p e c ific a tio n s fo r v a rio u s ad u lte ra tio n p ro n e c o m m o d itie s lik e b u tte r , g h e e , v e g e ta b le o ils , s p ic e s , h o n e y, w h e a t flo u r, e tc. P u ls e s , c e re a ls , v eg e ta b le o ils , fru its & v e g e ta b le s , ro a s te d B e n g a l g ra m , ve r m ic e lli, m a c ar o n i a n d s p a g h e tti a r e a ls o c o ve re d B le nd e d e d ib le v e g e ta b le o ils a n d fa t s p re a d a re c o m p u ls o rily re q u ire d to b e c e r tifie d u n d e r A G M A R K S a lie n t fe a tu re s o f A G M A R K s ta n d a rd s Q u a lity s ta n d a rd s fo r a g ric u ltu ra l c o m m o d itie s ar e fra m e d b a s e d o n th e ir in tr in s ic q u a lity F o o d s a fe ty fa c to rs a re in c o rp o ra te d in th e s ta n d ar d s to c o m p e te in w o rld tra d e S tan d a rd s ar e h a rm o n iz e d w ith in te rn a tio n a l s ta n d a rd s k e e p ing in vie w W T O r eq u ire m e n ts C h e c k is k e p t o n th e q u a lity o f c e rtif ie d p ro d u c ts th ro u g h 2 3 la b o ra to rie s a n d 4 3 o f fic e s s p re a d a ll o ve r th e c o u n try T h e g ra d e s in c o rp o ra te d a re g ra d es 1 , 2 , 3 an d 4 o r s p e c ia l, g o o d , fa ir a n d o r d in a ry. 14 In th is A c t, a n a r tic le is s a id to b e m is g ra d e d , if it d o e s n o t m e e t a n y o f th e fo llo w ing p o in ts : T h e ar tic le is n o t o f th e q u a lity p re s c rib e d fo r th e g ra d e a n d d e s ig n a tio n w ith w h ic h it is m a rk e d T h e c o m p o s itio n o f the a rtic le o ffe re d fo r g ra d in g is a lte re d in a n y w a y a fte r a s a m p le h a s b e e n d ra w n fo r a n a lys is an d d e ter m in a tio n o f th e g r ad e d e s ig n a tio n o f th e a rtic le in a c c o rd a n c e w ith th e ru le s m a d e u n d e r th e A c t If th e a r tic le is ta m p er e d w ith a n o th e r m a te ria l A n y fa ls e c la im is m a d e fo r th e q u a lity p re s c rib e d fo r its g ra d e d e s ig n a tio n , u p o n th e la b e l o r th ro u g h a d v e rtis e m e n t o r in a n y o th e r m a n n e r T h e ac tio n s th a t c a n b e ta k en o n m is b ra n d in g a re : S e ize a n d d e ta in an y a g r ic u ltu ra l p ro d u c e in re la tio n to a n o ffe n c e un d e r th is A c t o r th e ru le s P e n a lty fo r u n a u th o rize d m a rk in g w ith g r ad e d e s ig n a tio n m a rk P e n a lty fo r c o u nte rfe itin g g ra d e d e s ig n a tio n m a rk P e n a lty fo r s e llin g m is g ra d e d a rtic le s E lig ib ility fo r A G M A R K s ta n d a rd s P a rtie s d e s iro u s to g ra d e th e ir c o m m o d ities u n d e r A G M A R K h av e to o b ta in C e rtif ic a te o f A u th o riza tio n F o r th is p u rp o s e , th e y s h o u ld h a v e a d e q ua te in fra s tr uc tu re to p ro c e s s th e c o m m o d ity a n d a c c e s s to a n a p p ro ve d la b o ra to ry fo r th e d e ter m in a tio n o f q u a lity a n d s a fe ty P r o c e d u re to a p p ly 15 In te re s te d p a rtie s h a ve to a p p ly in p re s c rib ed p r o fo rm a a lo n g w ith p r es c rib e d d o c um en ts to th e n e a re s t o ffic e o f th e D ir e c to ra te. P a rtie s h a ve to g iv e d e ta ils o f inf ra s tru c tu re , p ro c e s s in g fa c ilitie s , d e tails o f la b o ra to ry , e tc. fo r o b ta in in g c e rtific a te o f a u th o riz a tio n D o c u m e n ts R e q uire d to b e A n n e x e d to the A g m a r k A p p lic a tio n D o c u m e n t a u th e n tic a ting th e e s ta b lis h m e n t o f th e firm , s u c h a s th e re g is tra tio n c er tific a te. M e m o r a nd u m o f A s s o c ia tio n , in c a s e o f a L im ite d C o m p a n y. P a rtn er s h ip D e e d , in c a s e o f a P a rtne r s hip F irm. N a m e a n d p o s ta l a d d re s s o f th e b u s ine s s , c o n ta c t d eta ils in c lu d e d. T h e fu ll a d d re s s o f th e p re m is e s w h e re th e g ra d in g a n d c e rtific a tio n w ill b e c a r rie d o u t. N a m e o f th e c o m m o d itie s to b e g ra d e d. P e rio d fo r w h ic h th e a p p lic a n t h a s b e e n in b u s ine s s. A c o p y o f the te s t re p o rt w h ic h is d u ly a u the n tic a te d , fro m a n in d e p e nd e n t A g m a rk re c o g n ize d la b o ra to ry. S a c h e ts o f th e p r o d u c t s a m p le s to b e s u b m itte d. T u r no ve r d e ta ils o f th e p re vio u s y e a r. T o ta l G ro s s P ro d u c t fo r th e p re v io us ye a r ( in K g s ). 16 Lesson 5 Essential Commodities Act T h e m a in o b je c tive o f th e A c t is to re g u la te th e m a n u fa c tu re , c o m m e rc e , a n d d is trib u tio n o f es s e n tia l c o m m o d itie s , inc lu d in g fo o d. A n u m b e r o f C o n tro l O rd er s h a ve b e e n p ro m u lg a te d u n d e r th e p ro vis io n s o f th is A c t. T h e s e a re : S tan d a rd s o f W e ig h ts a n d M e a s u re s A c t, 1 9 7 6 a n d th e S ta n d a rd s o f W e ig h ts a n d M ea s u re s ( P a c k a g e d C o m m o d itie s ) R u le s , 1 9 7 7 : T h e A c t g o v e rn s s a le o f p a c k a g e d c o m m o d itie s an d p ro vid e s fo r m a n d a to ry r e g is tr a tio n o f a ll p a c k a g e d p ro d u c ts in th e c o u n tr y. C o n s u m e r P ro te c tio n A c t, 1 9 8 6 : T h e A c t p ro v id e s f o r c o n s titu tio n o f D is tric t F o ru m /S ta te /N a tio n a l C o m m is s io n fo r s e ttle m e n t of d is p u te s b etw e e n th e s e ller /s e rvic e p ro v id e r a nd th e c o n s u m e r. T h e In fa n t M ilk S u b s titu te s , F e e d in g B o ttle s a n d In fa n t F o o d s ( R e g u la tio n o f P r o d u c tio n, S u p p ly a n d D is trib u tio n ) A c t, 19 9 2 a n d R ule s 19 9 3 : T h is A c t aim s a t p r o m o tin g b re a s t fe e d in g a n d e n s ur in g p ro p e r u s e o f in fa n t m ilk s u b s titu te s a n d in fa n t fo o d. T h e In s e c tic id e A c t, 1 9 68 : T h e A c t e n vis ag e s s a fe u s e o f in s e c tic id e s s o a s to e n s u re th a t th e le f to v e r c h e m ic a l re s id u e s d o n o t p o s e a ny h e a lth h a za rd. E x p o rt ( Q u a lity C o n tr o l a nd In s p e c tio n ) A c t, 19 6 3 : T h e A ct a im s at fa c ilita tin g e x p o rt tra d e th ro u g h q u a lity c o n tro l a n d in s p e c tio n b e fo re th e p ro d u c ts a re s o ld to in te rn a tio n a l b u y e rs. 17 E n v iro n m e nt P ro te c tio n A c t, 1 9 8 6 : T h is A c t in c o r p o r ate s ru le s fo r th e m a n u fa c tur e , use, im p o rt and s to ra g e of h a za rd o u s m ic ro o rg a n is m s / s u b s tan c e s / c e lls us e d a s fo o d s tu ff. P o llu tio n C o n tro l ( M in is try o f E n viro n m e n t a n d F o re s ts ) : A n o - o b je c tio n c e r tific a te fro m th e r e s p e c tive S ta te P o llu tio n C o n tro l B o a rd is e s s e n tia l fo r a ll d a iry p la n ts. 18 Lesson 6 Consumer Protection Act W ith c h an g ing tim es the ec o n o m ic a nd b u sin es s en viro nm en t o f In d ia also w en t thro u g h a c h an g e. In the 1 98 0 s an d 1 99 0 s, w e o p e ne d o u r e c o no m y a nd truly b e c am e a g lo b al trad in g p artne r w ith the w o rld. T his ex p o s ed c u s to m e rs to n ew p ro d uc ts b u t also n ew p ro b le m s. A nd w e fin ally intro d uc e d the C o n s um er P ro tec tio n A c t to s afe g ua rd c o n su m ers. C o n s um er P ro te c tio n Ac t ha s b e en im p le m e n te d (19 8 6) o r w e c a n b rin g in to e xis te nc e to p ro te c t th e rig h ts o f a c o n su m e r. It p ro te c ts the c o ns u m e r fro m e xp lo ita tio n tha t b u sin es s p ra c tic e to m a ke p ro fits w h ic h in tu rn h arm the w e ll b ein g o f th e c o n su m er an d so c ie ty. T h is rig ht he lp to e d uc a te th e c o ns um er o n th e rig ht an d res p o ns ib ilities o f b ein g a c o n su m e r a n d h o w to se ek he lp o r jus tic e w he n fac ed ex p lo ita tio n as a c o n su m e r. It tea c he s the c o ns um er to m ak e rig ht c ho ic e s an d k n o w w ha t is rig ht an d w ha t is w ro n g. A c o n su m er is o n e th at b u ys g o o d fo r c o n s um p tio n a nd no t fo r th e re s ale o r c o m m erc ia l p u rp o se. T h e c o ns u m e r a ls o hires s ervic e fo r c o n s id e ratio n. P r ac tic e s to b e f o llo w e d b y B u s in e s s u n d e r C o n s u m e r P ro tec tio n A c t If a n y d e fe c t fo u n d th e s e lle r s h o u ld re m o v e the m e n tio ne d d e fe c ts fro m the w h o le b a tc h o r th e g o o d s a ffe c te d. F o r e x a m p le , th e re h a ve b e e n c a s e s w h e re c a r m a n u fa c tu rin g un it fo u n d a d e fe c t in p a rts o f the 19 ve h ic le u s u a lly the y re m o ve th e d e fe c t fro m e ve ry u nit o r the y c a ll o f th e u n it. T h e y sh o uld r ep la c e the d ef ec tive p ro d u c t w ith a n o nd e fec tive p ro d u c t a n d th a t p ro d u c t s h o u ld b e o f s im ila r c o n fig u ra tio n o r s h o u ld b e th e s a m e as the p ro d u c t p u rc h a s e d. R ed re ss a l: T hre e T ier S ys tem U nd e r C o n s um e r A c t T h e s e fo ra a re s e t b y th e d is tric t o f the s ta te c o n c e rn ed in e a c h d istric t w h e rein it c o n sists o f P re s id en t an d tw o m e m b e rs o f w hic h o n e s h o u ld b e a w o m a n a nd is a p p o in te d b y th e S ta te G o ve rn m e n t. In th is , th e c o m p la in in g p a rty s h o u ld n o t m a k e a c o m p laint m o re th a n 2 0 L a c s a n d o n c e the c o m p la in t is file d the g o o d s a re s e nt fo r te s tin g an d if th e y fo un d d e fe c tiv e th e ac c u s e d p a rty s h o u ld c o m p e n sa te a n d if th e p a rty is d is s a tis fie d c a n m ak e a n a p p e a l w ith s ta te c o m m is s io n w ith in 3 0 d a ys. T h is is s e t u p b y e a c h s ta te It c o n sis ts o f P re s id e nt a n d tw o m e m b e rs. C o m p la in s s h o u ld b e a t le a s t 2 0 la c s a n d e x c e e d n o t m o re th an 1 c ro re. T h e g o o d s a re s e n t fo r te s tin g a nd if fo un d d e fe c tive a re a s ke d fo r re p la c e m e n t o r c o m p e n s a tio n. If n o t sa tisf ie d c a n m a k e a n ap p e a l w ith in 3 0 d a ys in fro nt o f th e N a tio na l C o m m is s io n. o C o ns is t o f P re s id en t a n d 4 m e m b e rs. T h e c o m p laint m us t ex c e ed a n am o un t o f 1 c ro re. T h e g o o d s a re s en t f o r te s tin g a n d if fo u n d d efe c tive a re a s k ed fo r r ep la c em e n t o r c o m p e n sa tio n 20 Lesson 7 Bureau of Indian Standards The B u re a u o f In d ia n S ta n d a rd s ( B IS ) f o rm u la te d In d ia n S ta n d a rd s in th e p r o c e s s e d fo o d s e c to r a n d im p le m e n ts th e m b y p ro m o tio n th ro u g h v o lu n ta ry a n d th ir d p a rty c e rtific a tio n s ys tem. B IS e m p o w er e d th ro u g h a le g is la tive A c t o f th e In d ia n P a rlia m e n t k n o w n a s th e B ur e au o f In d ia n S ta n d a rd s A c t, 1 9 8 6 , o p er a te s a p r o d u c t c e rtif ic a tio n s c h e m e. T h e p ro d u c t c e rtific a tio n s c h e m e is b a s ic a lly vo lu n ta ry a n d a im s a t p ro v id in g q ua lity, s a fe ty a n d d e p e n d a b ility to th e u ltim ate c u s to m e r. P r es e n c e o f c e rtific a tio n m a rk k n o w n a s S ta n d a rd M a rk o n a p ro d u c t is a n a s s u ra n c e o f c o n fo rm ity to the s p e c ific a tio n s. T h e c o n f o rm ity is e n s u re d b y re g u la r s ur ve illa n c e o f th e lic e n s e e 's p e rfo rm a n c e b y s u rp ris e in s p e c tio n s a n d te s tin g o f s a m p le s , d r a w n b o th fro m th e fa c to ry a n d the m a rk e t. F o r th e p ro c e s s e d fo o d s e c to r B IS c e rtif ic a tio n is m o re im p o rta n t tha n A G M A R K c e r tific a tio n. B IS h a s o n re c o rd , s ta n d a rd s fo r m o s t o f th e p ro c e s s e d fo o d s. T h es e s ta n d a rd s in g e n e ra l c o ve r ra w m a te ria ls p e rm itte d a n d th e ir q u a lity p a ra m e te rs , h yg ie n ic c o n d itio n s u n d e r w h ic h th e p ro d u c t is m a n u fa c tu re d a n d p a c k a g in g a n d la b e lin g re q u ire m e n ts. M a n u fa c tur e rs c o m p lyin g w ith th e s ta n d a rd s la id d o w n b y B IS c a n o b ta in a n IS I m a rk w h ic h c a n b e e x h ib ite d o n th e ir p ro d u c t p a c k a g e s. B IS ha s id e n tifie d c e rta in ite m s lik e fo o d c o lo u rs /a d d itiv e s , va n a s p ati a n d c o n ta in e rs fo r the ir p ac k in g , m ilk p o w d e r a n d c o nd e n s e d m ilk fo r c o m p u ls o ry c e rtific a tio n. B IS h a s g ra n te d m o re tha n 3 0 ,0 0 0 lic e ns e s to m a nu f ac tu re rs c o v e rin g p ra c tic a lly e ve ry in d u s tr ia l d is c ip lin e. T h e c e rtific a tio n a llo w s th e lic e n s ee s to u s e th e p o p u lar IS I M a rk , w h ic h h a s b e c o m e s yn o n y m o u s w ith q u a lity p ro d u c ts fo r th e In d ia n a n d n e ig hb o rin g m a rk e ts o v e r th e p a s t m o r e th a n 4 0 ye a rs. 21 B IS h a s a d o p te d th e IS O 9 0 0 0 s ta n d a rd s a n d th e y a re n u m b e re d a s a ) IS /IS O 9 0 0 0 :2 0 0 0 ; b ) IS /IS O 9 0 0 1 :2 0 0 0 ; c ) IS /IS O 9 0 0 4 :2 0 0 0 ; d ) IS /IS O 1 9 0 1 1:2 0 0 2. T h e s e s ta nd a rd s p u b lis h e d b y B IS a re s a m e a s IS O 9 0 0 0 s ta n d a rd s. B IS a ls o p ro v id e s c e rtif ic a tio n a g a in s t IS /IS O 9 0 0 1:2 0 0 0 u n d e r its M a n a g em en t S y s te m s C e rtific atio n a c tiv ity. 1. M a n a g e m e n t re s p o n s ib ility 2. S ys te m fo r q u a lity d o c u m e n ta tio n m a n a g e m e n t 3. C o ntra c ts o v er h au l 4. D e s ig n c o n tro l 5. D a ta a n d d o c u m e nta tio n c o n tro l 6. P u rc h a s e ( m a te ria ls , s k ills a n d s e rvic e s ) 7. C o n tro l o f p ro d u c tio n a n d d a ta p r o vid e d b y th e c us to m e r 8. P ro d u c t id e ntific a tio n a n d tr a c e a b ility 9. C o ntro l o f p r o c e s s in g 22 1 0. In s p ec tio n a n d te s ts 1 1. In s p e c tio n , m e a s u rin g , a n d te s t in s tru m e n ts 1 2. S tatu s o f in s p e c tio n a nd te s t p ro c e d u re s 1 3. C o n tro l o f n o n - c o n fo rm a b le p ro d u c ts 1 4. C o rre c tio n a n d p re v e n tio n m e a s u re s 1 5. P ro c e s s ing , s to r ag e , p a c kin g , c o n s e rva tio n a n d s u p p ly 1 6. Q u a lity as s u r an c e d o c u m e n ta tio n a rc h ive 1 7. In te rn a l q u a lity s u p e rv is io n 1 8. T ra in in g 1 9. S e rv ic e a n d m a in ten a n c e 2 0. S ta tis tic al m e th o d s T h e s ta n d a rd s re la te d to fo o d a re p u b lis h e d as F A D ( F o o d an d A g ric u ltu re D e p a rtm e n t) s ta n d a rd s. T h e re a re 2 1 0 8 p u b lis h e d s ta n d a rd s u n d e r F A D. 23 Lesson 8 Food laws and regulations – Codex Standard Codex Alimentarius Commission T h e C o d e x A lim e n ta riu s , o r "F o o d C o d e " is a c o llec tio n o f s ta n d a rd s , g u id e lin e s an d c o d e s o f p ra c tic e a d o p te d b y th e C o d ex A lim e n ta r iu s C o m m is s io n. T he C o m m is s io n , a ls o k no w n a s C A C , is th e c e n tra l p a rt o f the J o in t F A O /W H O F o o d S ta n d a rd s P r o g ra m m e a n d w as e s ta b lis h e d b y F A O a n d W H O to p ro te c t c o n s u m e r h e a lth an d p r o m o te fa ir p ra c tic e s in fo o d tra d e. T h e C o d e x A lim e n ta riu s C o m m is s io n w a s c re a te d in 1 9 6 3 b y F A O a n d W H O to d e v e lo p fo o d s ta n d a rd s , g u id e lin e s a n d re la ted te x ts s u c h a s c o d es o f p ra c tic e u n d e r th e J o in t F A O /W H O Fo od S ta n d ar d s P r o g r a m m e. T h e m a in p u rp o s e s o f th is p r o g r am m e ar e p ro te c ting h e a lth o f th e c o n s u m e rs a n d e n s u ring fa ir tra d e p r a c tic e s in th e fo o d tra d e , b y s e ttin g in te rn a tio n a l s ta n d a rd s a n d p ro m o tin g c o o rd in a tio n o f a ll fo o d s ta n d a rd s w o rk u n d e r ta k e n by in te rn a tio n a l g o ve rn m e n ta l an d n o n - g o ve r nm en ta l o rg an iza tio n s fo r a c c e p ta n c e. C u rre n tly th e C o d e x A lim e n ta riu s C o m m is s io n h a s 1 8 9 C o d ex M e m b e rs m a d e u p o f 1 8 8 M e m b e r C o u ntrie s a n d 1 M e m b e r O rg a n iz a tio n (T h e E u ro p e a n U n io n). In d ia bec am e th e m em ber of C odex A lim e n ta riu s in 1 9 6 4., The fo o d s ta n d a rd s d e v e lo p m e n t w o rk o f th e C o m m is s io n is a s s is te d b y its E x e c u tiv e C o m m itte e an d s u b s id ia ry b o d ie s – G e n e ra l s u b je c t/C o m m o d ity C o m m itte e s , C o o rd in a tin g C o m m itte e s a n d T a s k F o rc e s. T h e C o d e x A lim e n ta riu s in c lud e s s ta n d a rd s fo r a ll th e p rin c ip a l fo o d s , w h e th e r p r o c e s s e d , s e m i- p ro c e s s e d o r ra w , f o r d is trib u tio n to th e c o n s u m e r. M a te ria ls fo r fu rth e r p ro c e s s in g into fo o d s s h o u ld b e in c lu d e d to th e ex te n t n e c e s s a ry to a c h ie v e th e p u rp o s e s o f th e C o d e x A lim en tar iu s a s d e fin e d. T h e C o d ex A lim e n ta riu s in c lud e s p r o vis io n s in re s p e c t o f fo o d h yg ie n e , fo o d a d d itive s , re s id u e s o f p e s tic id e s an d 24 ve te rin a ry d ru g s , c o n ta m in a n ts , la b e llin g a n d p re s e n ta tio n , m e th o d s o f a n a ly s is an d s a m p lin g , a n d im p o r t a n d e x p o rt in s p e c tio n a n d c e rtific a tio n. These r e la te to p ro d u c t c h a ra c ter is tic s a n d m ay d ea l w ith a ll g o v e rn m e n t re g u la te d c h a ra c te ris tic s a p p ro p ria te to th e c o m m o d ity , o r o n ly o n e c h a ra c te ris tic. M a x im u m r es id u e lim its (M R L s ) fo r r e s id u e s o f p e s tic id es o r ve ter in a ry d ru g s in f o o d s a re e x a m p le s o f s ta n d a rd s d e a lin g w ith o n ly o n e c h a ra c te ris tic. T h e C o d e x G e n e ra l S tan d a rd fo r th e la b e llin g o f P r ep a c k a g e d F o o d s c o ve rs a ll fo o d s in th is c a te g o ry. B e c a u s e s ta n d a rd s re la te to p ro d u c t c h a ra c te ris tic s , th e y c a n b e a p p lie d w h e re v e r th e p ro d u c ts a r e tra d e d. c o ve rs : A d d itio n o f e s s e n tia l n u trie n ts to fo o d s ; F o o d im p o rt a n d e x p o rt in s p e c tio n a nd c er tific a tio n ; E s ta b lis h m e n t an d a p p lic a tio n o f m ic ro b io lo g ic a l c rite ria fo r fo o d s ; C o n d u c t o f m ic ro b io lo g ic a l ris k a s s e s s m e nt; R is k an a ly s is o f fo o d s d e riv e d fr o m m o d e rn b io te c h n o lo g y. 25 Lesson 9 Food laws and regulations – under Food Standards and Safety Authority of India (FSSAI) T h e A c t w a s im p le m e n te d w ith th e m o tto “ O n e N a tio n O n e F o o d La w ” H a v e g lo b a lly b e n c h m a rk e d fo o d s ta n d a rd s a n d p ra c tic e s. E n s u re c o n s is te n c y in e n fo rc e m e n t. M a n a g e f o o d te s tin g w ith s ta n d a rd ize d te s tin g m e th o d s a n d p ro to c o ls. The Act establishes the Food Safety and Standards Authority of India (FSSAI) as an apexregulatory authorityconsistingof aChairperson and22 members. The Act provides the general administrative principles to be followed by the Central Government, State Governments, and FSSAI while implementing the provisions of this Act. A n A c t to c o n s o lid a te th e la w s re la tin g to f o o d a n d to es ta b lis h th e F o o d S a fe ty a n d S ta nd a rd s A uth o rity o f In d ia f o r la yin g d o w n s c ie nc e b a s e d s ta n d ar d s fo r a rtic le s o f fo o d a n d to r e g u la te th e ir m a n u fa c tur e , s to ra g e , d is trib utio n , s a le a n d im p o rt, to e n s u re a v ailab ility of s a fe and w h o le s o m e food fo r hum an c o n s u m p tio n a n d fo r m a tte rs c o n n e c te d th e re w ith o r in c id e n ta l th e re to. ThefunctionsoftheFSSAI FramingofRegulations to lay down the Standardsand guidelines in relation to articles of foodandspecifyingappropriate systemofenforcingvariousstandardsthusnotified. Laying down mechanisms and guidelines for accreditation of certification bodies engagedincertification of food safetymanagementsystemforfoodbusinesses. Laying down procedure and guidelines for accreditation of laboratories and notification ofthe accreditedlaboratories. To provide scientific advice and technical support to Central Government and State Governmentsin the mattersof framingthepolicy andrulesin areaswhich have adirector indirectbearingoffoodsafetyandnutrition. 26 Collect and collate data regarding food consumption, incidence and prevalence of biological risk, contaminants in food, residues of various, and contaminants in foods products, identification ofemergingrisksandintroduction ofrapidalertsystem. Creating an information network across the country so that the public, consumers, Panchayats etc receive rapid, reliable and objective information about food safety and issuesofconcern. Provide training programmes for persons who are involved or intend to get involved in foodbusinesses. Contribute to the development of international technical standards for food, sanitary and phyto-sanitarystandards. Promote generalawarenessaboutfoodsafetyandfoodstandards. E s ta b lis h m e n t o f F o o d S a fe ty a n d S ta n d a r d s A uth o rity o f In d ia F S S A I is e s ta b lis h e d a s a c o rp o ra te b o d y w ith H e a d O f fic e a t D e lh i. T h e F o o d A u th o rity m a y e s ta b lis h its o ffic e s a t a n y o th e r p la c e in Ind ia. C o m p o s itio n of Fo od A u th o rity and q u a lific a tio n s fo r a p p o in tm e n t of its C h a irp e r s o n a n d o th e r m em b e rs 1. T h e F o o d A u th o rity s h a ll c o n s is t o f a C h a irp e rs o n a n d th e f o llo w in g tw e n ty tw o m e m b e rs o u t o f w hic h o n e - th ird s h a ll b e w o m e n , n a m e ly – a. S e v e n m e m b e rs , n o t b elo w th e ra n k o f a J o in t S e c re ta ry to th e G o v e rn m e n t o f Ind ia , to b e a p p o in te d b y th e C e n tra l G o ve r nm en t, to re s p e c tiv e ly re p re s e n t th e M in is tries o f th e D e p a rtm e n ts o f th e C e n tra l G o v er n m e nt d e a lin g w ith – i. A g ric u ltur e ii. C o m m e rc e iii. C o n s u m e r A ffa irs iv. F o o d P ro c e s s in g v. H e a lth v i. L e g is la tive A ffa irs vii. S m a ll S c a le In d u s tries b. T w o re p re s e n ta tive s f ro m f o o d in d u s try o f w h ic h o n e s h a ll b e fro m s m a ll s c a le in d u s trie s 27 c. T w o re p re s e n ta tive s f ro m c o n s u m e r o rg a n iza tio n s d. T h r ee e m in e n t fo o d te c h n o lo g is ts o r s c ie n tis ts e. F ive m e m b e rs to b e ap p o in te d b y ro ta tio n e v e ry th re e ye a rs , o n e e a c h in s e ria tim fro m th e Z o n e s a s s p e c ifie d in th e F irs t S c h e d u le to re p r e s en t th e S ta te s a n d th e U n io n T e rrito rie s f. T w o p e rs o n s to re p re s e n t F a rm e rs O rg a n iz a tio ns g. O n e p e rs o n to re p re s e n t re ta ile rs O rg a n iza tio n T h e A c ts th a t a re m er g e d un d e r F S S A I 1. T h e P re ve n tio n o f F o o d A d u lte ra tio n A c t, 19 5 4 2. T h e F ru its P ro d u c ts O rd e r, 19 5 5 3. T h e M e at F o o d P ro d u c ts O rd e r, 19 7 3 4. T h e V e g e ta b le O il P ro d u c ts ( C o n tro l) O rd e r, 1 9 4 7 5. T h e E d ib le O ils P a c k a g in g ( R e g u la tio n ) O rd e r, 1 9 9 8 6. T h e S o lv en t E x tr a c te d O il, D e o ile d M ea l, a n d E d ib le F lo u r ( C o n tro l) O r d e r, 1 9 67 7. T h e M ilk a n d M ilk P ro d u c ts O rd e r, 19 9 2 8. A n y o the r o rd e r is s u e d u n d e r th e E s s e n tia l C o m m o d itie s A c t, 1 9 5 5 re la tin g to fo o d Lesson 9…..contn FSSAI Standards for cereals and cereal products, Fats and oils, Sweets and confectionery and fruits and vegetable products FSSAI STANDARDS FOR CEREALS AND CEREAL PRODUCTS 1. FSSAI Specifications for Rice R ic e s h a ll b e th e m a tu r e k e rn e ls o r p ie c e s o f k e rn e ls o f O ry za s a tiv a L inn. o b ta in e d fro m p a d d y as ra w o r p a r b o ile d. It s h a ll b e d ry , s w e e t, c le an , w h o le s o m e a n d fre e fro m u nw h o le s o m e p o is o n o u s s u b s ta n c e. It s h a ll a ls o c o n fo rm to th e fo llo w in g s ta n d a r d s , n a m e ly:— ( i) M o is tu re - N o t m o re th a n 1 6 p e r c e n t b y w e ig h t ( o b ta in e d b y h e a tin g th e p u lv e ris e d g ra in s at 13 0 o C - 1 33 o C fo r tw o 28 h o u rs ). ( ii) F o re ig n m a tte r - N o t m o re th a n 1 p e r c e n t. b y w e ig h t o f w hic h n o t ( E x tra n e o us m a tte r) m o re th a n 0. 2 5 p e r c e n t. B y w e ig h t s h all b e m in e ra l m a tte r a n d n o t m o r e th a n 0. 10 p e r c e n t. b y w e ig h t s h a ll b e im p u ritie s o f a n im a l o r ig in. ( iii) D a m a g e d g ra in s - N o t m o re th a n 5 p e r c e n t b y w e ig h t ( iv) W e e ville d g ra in s - N o t m o re th a n 1 0 p e r c e n t b y c o u n t. ( v) U ric a c id - N o t m o re th a n 1 0 0 m g. p e r k g. ( vi) A flato x in N o t m o re th an 3 0 m ic ro g ra m s p e r k ilo g ra m. P r o vid e d th a t the to ta l o f fo re ig n m a tte r , a n d d a m a g e d g r a in s s h all n o t e x c e ed 6 p e r c e n t b y w e ig h t. 2. ATTA A tta o r re s u lta n t a tta m e a n s th e c o a rs e p ro d uc t o b ta in e d b y m illin g o r g rin d in g c le a n w h e a t fre e fro m ro d en t h a ir a n d e x c re ta It s h a ll c o n fo rm to th e fo llo w in g s ta n d a rd s :— 1. M o is tu re N o t m o re th a n 1 4.0 p er c e n t (w h e n d e te rm in e d b y h e a tin g a t 1 3 0 - 13 3 ° C f o r 2 h o u rs ). 2. T o ta l a s h N o t m o re th a n 2.0 p e r c e n t ( o n d ry w eig h t b a s is ). 3. A s h in s o lu b le in d ilu te H C l N o t m o re tha n 0.1 5 p e rc e n t ( o n d ry w e ig h t b a s is ). 4. G lute n (o n d ry w e ig h t b a s is ). N o t le s s th a n 6.0 p e r c e n t 5. A lc o h o lic a c id ity ( w ith 9 0 p e r c e n t a lc o h o l) N o t m o r e th a n 0.1 8 p e r c e n t e x p re s s e d a s H 2 S O 4 (o n d ry w e ig h t b a s is ) 6. It s h a ll b e f re e fro m ro d e n t h a ir a nd e x c r e ta 3. MAIDA M a id a m e a n s th e f in e p r o d u c t m a d e b y m illin g o r g r in d in g c le a n w h e a t fr e e fro m ro d e n t h a ir a n d e x c re ta a n d b o ltin g o r d r es s in g th e re s u ltin g w h e a t m e a l. 29 It s h a ll c o n fo rm to th e fo llo w in g s ta n d a rd s :— 1. M o is tu re N o t m o re th a n 1 4.0 p er c e n t (w h e n d e te rm in e d b y h e a tin g a t 1 3 0 - 13 3 ° C f o r 2 h o u rs ). 2. T o ta l a s h N o t m o re th a n 1.0 p e r c e n t ( o n d ry w e ig h t b as is ). 3. A s h in s o lu b le in d ilu te H C l N o t m o re tha n 0.1 p e rc e n t ( o n d ry w e ig h t b a s is ). 4. G lute n (o n d ry w e ig h t b a s is ). N o t le s s th a n 7.5 p e r c e n t 5. A lc o h o lic a c id ity ( w ith 9 0 p e r c e n t a lc o h o l) N o t m o r e th a n 0.1 2 p e r c e n t e x p re s s e d a s H 2 S O 4 (o n d ry w e ig h t b a s is ) 6. It s h a ll b e f re e fro m R o d en t h a ir a n d e x c re ta. If th e p r o d u c t is to b e u s e d fo r b a k e ry p u rp o s e , th e fo llo w in g flo u r tre a tm en t a g e n ts in th e q u a ntitie s m e n tio n e d a g a in s t e a c h m a y b e u s e d , n a m e ly :— B e n zo yl p e r o x id e (M ax ) 4 0 p.p. m. P o ta s s iu m b ro m a te (M a x ) 2 0 p.p.m. A s c o rb ic a c id ( M a x ) 2 0 0 p.p. m. 4. SEMOLINA (Suji or Rawa): S e m o lin a ( s u ji o r ra w a ) m e a n s th e p ro d u c t p re p a re d fro m c le an w h ea t fre e fro m ro d e n t h a ir a n d e x c re ta b y p ro c e s s o f g rin d in g a n d b o ltin g. It s h a ll b e fre e fro m m u s ty s m e ll a n d o ff- o d o u r a n d s h a ll b e c re a m y y e llo w in c o lo u r. It s h a ll c o n fo rm to th e fo llo w in g s ta n d a rd s :— 1. M o is tu re N o t m o re th a n 1 4.5 p e r c e n t ( w h e n d e te rm in e d b y h e a tin g a t 1 3 0 - 13 3 o C fo r 2 h o u rs ). 2. T o ta l a s h N o t m o re th a n 1.0 p e r c e n t ( o n d ry w e ig h t b as is ). 3. A s h in s o lu b le in d ilu te H C l N o t m o re tha n 0.1 p e rc e n t ( o n d ry w e ig h t b a s is ). 4. G lute n (o n d ry w e ig h t b a s is ). N o t le s s th a n 6.0 p e r c e n t 5. A lc o h o lic a c id ity ( w ith 9 0 p e r c e n t a lc o h o l) N o t m o r e th a n 0.1 8 p e r c e n t e x p re s s e d a s H 2 S O 4 (o n d ry w e ig h t b a s is ) 30 6. It s h a ll b e fre e fr o m R o d e n t h a ir a n d e x c re ta FSSAI STANDARDS FOR FATS AND OILS 1. Coconut oil C o c o n u t o il ( n a rya l k a te l) m e a n s th e o il e x p re s s e d fr o m c o p r a o b ta in e d fro m th e k e rn e l o f C o c o s m u c ife ra n u ts. It s h a ll b e c le a r a n d fre e fro m ra n c id ity , s u s p e n d ed o r o the r fo r eig n m a tte r, s e p a ra te d w a te r, added c o lo u rin g or fla vo u rin g s u b s ta n c e s , o r m ine r al o il. It s h all c o n fo rm to th e fo llo w in g s ta n d a rd s :— 1. B u tyr o - re fra c to m e ter re a d ing a t 4 0 o C. 3 4.0 to 3 5.5 O R R e fra c tiv e In d e x a t 4 0 o C 1.4 4 8 1 - 1. 4 4 9 1 2. S a p o n ific a tio n v a lu e N o t le s s th an 2 50 3. Io d in e va lu e 7.5 to 1 0. 4. P o len s k e V a lu e N o t les s th a n 1 3 5. U n s a p o n ifia b le m a tte r N o t m o re th a n 1.0 p e r c e n t. 6. A c id va lu e N o t m o re th a n 6.0. 7. T e s t fo r a rg e m o n e o il s h a ll b e n e g a tiv e. H o w e v e r, it m a y c o n ta in fo o d a d d itive s p e rm itte d in the s e r eg u latio n s a n d a p p e n d ic e s. F u rth e r, if th e o il is o b ta in e d b y th e m e th o d o f s o lve n t e x tr a c tio n a n d th e o il im p o rted in to In d ia w h e th e r o b ta in e d b y s o lve n t e x tr a c tio n o r o th e rw is e , it s h a ll b e s u p p lie d fo r h u m a n c o n s u m p tio n o n ly a fte r re fin in g a n d s h all c o n fo rm to th e s ta n d a r d s la id d o w n u nd e r re g u la tio n. T h e o il s o re fin e d s h a ll n o t c o n ta in H e x a n e m o r e th a n 5.0 0 p p m. 2. Groundnut oil G ro u n d n u t o il ( m o o n g h - p h a li- k a te l) m e a n s th e o il e x p r es s e d fro m c le a n a n d s o u n d g ro u n d n u ts ( A ra c his h yp o g o e s ). It s h a ll b e c le a r, fre e fro m ra n c id ity , 31 s u s p e n d ed or o th e r fo re ig n m a tte r, s ep a ra te d w a te r ad ded c o lo u rin g or fla vo u rin g s u b s ta n c e s o r m in e ra l o il. It s h a ll c o n fo rm to th e f o llo w in g s ta n d a rd s :— 1. B u tyr o - re fra c to m e ter re a d ing a t 4 0 o C 5 4.0 to 5 7.1 O r R e fra c tiv e Ind e x a t 4 0 ° C o f 1.4 62 0 - 1.4 64 0 2. S a p o n ific a tio n v a lu e 1 8 8 to 19 6 3. Io d in e va lu e 8 5 to 9 9. 4. U n s a p o n ifia b le m a tte r N o t m o re th a n 1.0 p e r c e n t. 5. A c id va lu e N o t m o re th a n 6.0 6. B e llie r te s t (T u rb id ity te m p er a tu re A c e tic a c id m e th o d ) - 3 9 ° C to 4 1 ° C 7. T e s t fo r a rg e m o n e o il s h a ll b e n e g a tiv e. H o w e v e r, it m a y c o n ta in fo o d ad d itiv es p e rm itte d in th e s e R e g u la tio n s a n d A p p e n d ic e s. F u rth e r, if th e o il is o b ta in e d b y th e m e th o d o f s o lve n t e x tr a c tio n a n d th e o il im p o rted in to In d ia w h e th e r o b ta in e d b y s o lve n t e x tr a c tio n o r o th e rw is e , it s h a ll b e s u p p lie d fo r h u m a n c o n s u m p tio n o n ly a fte r re fin in g a n d s h all c o n fo rm to th e s ta n d a r d s la id d o w n u n d e r r eg u latio n 2.2.1 ( 1 6). T h e o il s o re fin e d s h a ll n o t c o n ta in H ex a n e m o re th a n 5. 0 0 p p m. 3. Safflower seed oil S u n f lo w e r o il (b er ry ka te l) m ea n s th e o il ex p re s s e d f ro m th e s e e d s o f C a rth a m u s tin c to r iu s. It s h a ll b e c le a r, fre e fr o m ra n c id ity, s u s p e n d e d o r o th e r fo re ig n m a tte r, s e p a ra ted w a te r, ad d e d c o lo u rin g o r flav o u rin g s u b s ta n c e s , o r m in e ra l o il. It s h a ll c o n fo rm to th e fo llo w in g s ta n d a r d s :— 1. B u tyr o - re fra c to m e ter re a d ing a t 4 0 ° C 6 2.4 to 6 4.7 O r R e fra c tiv e In d e x a t 4 0 ° C 1. 4 6 7 4 - 1.4 6 8 9 2. S a p o n ific a tio n v a lu e 1 8 6 - 1 9 6 3. Io d in e va lu e 1 3 5 - 14 8 4. U n s a p o n ifia b le m a tte r N o t m o re th a n 1.0 p e r c e n t 32 5. A c id va lu e N o t m o re th a n 6.0 6. B e llie r te s t T u rb id ity tem p e ra tu re 7. A c e tic a c id m e th o d N o t m o re th a n 1 6 o C 8. T e s t fo r a rg e m o n e o il s h a ll b e n e g a tiv e. H o w e v e r, it m a y c o n ta in fo o d ad d itiv es p e rm itte d in th e s e R e g u la tio n s a n d A p p e n d ic e s F u rth e r, if th e o il is o b ta in e d b y th e m e th o d o f s o lve n t e x tr a c tio n a n d th e o il im p o rted in to In d ia w h e th e r o b ta in e d b y s o lve n t e x tr a c tio n o r o th e rw is e , it s h a ll b e s u p p lie d fo r h u m a n c o n s u m p tio n o n ly a fte r re fin in g a n d s h all c o n fo rm to th e s ta n d a r d s la id d o w n u n d e r r eg u latio n 2.2.1 ( 1 6). T h e o il s o re fin e d s h a ll n o t c o n ta in H ex a n e m o re th a n 5. 0 0 p p m. 4. TIL OIL T il o il (G in g e lly o r s e s a m e o il) m e a n s th e o il e x p re s s e d fr o m c le a n a n d s o u n d s s e e d s o f T il (S e s am um in d ic u m ) , b la c k , b ro w n , w h ite , o r m ix e d. It s h a ll b e c le a r, fre e f ro m r an c id ity, s u s p e nd e d o r o th e r fo r e ig n m a tte r, s e p a ra te d w a te r, ad d e d c o lo u rin g o r f la v o u ring s u b s ta n c e s , o r m in e ra l o il. It s h a ll c o n fo rm to th e fo llo w in g s ta n d a r d s :— B u tyr o - re fra c to m e ter re a d in g a t 4 0 ° C 5 8.0 to 6 1.0 Or R e fra c tive In d e x a t 4 0 o C 1.4 6 4 6 - 1. 4 6 6 5 S a p o n ific a tio n v a lu e 1 8 8 - 19 3 Io d in e va lu e 1 0 3 - 1 2 0 U n s a p o n ifia b le m a tte r N o t m o re th a n 1.5 p e r c e n t A c id va lu e N o t m o re th a n 6.0 B e llie r te s t (T u rb id ity te m p er a tu re N o t m o re th a n 2 2 ° C A c e tic a c id m e th o d ) 33 P r o vid e d th a t the o il o b tain e d fr o m w h ite s e s a m e s e e d s g ro w n in T r ip u ra , A s s a m a n d W e s t B e n g a l s h a ll c o n fo rm to th e fo llo w in g s ta n d a r d s :— B u tyr o - re fra c to m e ter re a d in g a t 4 0 ° C 6 0.5 to 6 5.4 Or R e fra c tive In d e x a t 4 0 o C 1.4 6 62 - 1.4 69 4 S a p o n ific a tio n v a lu e 1 8 5 to 1 9 0 Io d in e va lu e 1 15 to 1 2 0 A c id va lu e N o t m o re th a n 6.0 U n s a p o n ifia b le m a tte r N o t m o re th a n 2.5 p e r c en t B e llie r te s t (T u rb id ity te m p er a tu re N o t m o re th a n 2 2 o C A c e tic a c id m e th o d ) T e s t fo r a rg e m o n e o il s h a ll b e n e g a tiv e. H o w e v e r, it m a y c o n ta in fo o d a d d itive s p e rm itte d in the s e r eg u latio n s a n d A p p e n d ix A F u rth e r, if th e o il is o b ta in e d b y th e m e th o d o f s o lve n t e x tr a c tio n a n d th e o il im p o rted in to In d ia w h e th e r o b ta in e d b y s o lve n t e x tr a c tio n o r o th e rw is e , it s h a ll b e s u p p lie d fo r h u m a n c o n s u m p tio n o n ly a fte r re fin in g a n d s h all c o n fo rm to th e s ta n d a r d s la id d o w n u n d e r r eg u latio n 2.2.1 ( 1 6). T h e o il s o re fin e d s h a ll n o t c o n ta in H ex a n e m o re th a n 5. 0 0 p p m. 5. Refined vegetable oil R e fin e d v e g e ta b le o il m e a n s a ny ve g e ta b le o il w h ic h is o b ta in e d b y e x p r es s io n o r s o lv e n t ex tra c tio n o f v e g e ta b le o il b e a rin g m a te ria ls , d e a c id ifie d w ith a lk a li a n d /o r p h y s ic al r ef in in g an d /o r b y m is c e lla re finin g u s in g p e rm itte d fo o d g r ad e s o lv en ts fo llo w e d b y b le a c hin g w ith a b s o r b e n t e a rth a n d /o r c a rb o n an d d e o d o u ris e d w ith te a m. N o o th e r c he m ic a l a g e n t s h a ll b e u s e d. T h e n a m e o f th e ve g e ta b le o il fro m 34 w h ic h the r ef in e d o il h a s b e e n m a n u fa c tu r ed s h a ll b e c le a rly s p e c if ie d o n th e la b e l o f th e c o n ta in e r. In a d d itio n to th e u n d e r- m e n tio n e d s ta n d a rd s to w h ic h re fine d ve g e ta b le o ils s h a ll c o n fo rm to th e s ta n d a rd s p re s c rib e d in th e s e re g u la tio n s fo r th e s p e c ifie d e d ib le o ils s h a ll als o a p p ly e x c e p t fo r a c id va lu e w h ic h s h a ll b e no t m o r e tha n 0.5. M o is tu re s ha ll n o t e x c ee d 0.1 0 p e r c e n t b y w e ig h t. T e s t fo r a rg e m o n e o il s h a ll b e n e g a tiv e. 1. T h e re fin e d ve g e ta b le o il s h a ll b e o b ta in e d f ro m th e fo llo w in g ve g e ta b le o ils : ( i) C o c o n u t O il ( ii) C o tto n s e e d O il ( iii) G ro u nd n u t O il ( iv) N ig e rs e e d O il ( v) S a ff lo w e r O il ( vi) S e s am e O il ( vii) S o y a b e a n O il ( viii) S u n flo w e r O il ( ix ) M u s ta rd / R a p e s e e d O il ( x ) Lin s e e d O il ( x i) M a h u a O il ( x ii) O liv e O il ( x iii) P o p p ys e e d O il ( x iv) T a ra m ira O il ( x v) M a iz e ( C o rn ) o il ( x vi) W a te rm e lo n s e e d O il ( x vii) P a lm O il ( x viii) P a lm o le in ( x ix ) P a lm K e rn e l O il ( x x ) R ic e B ra n O il 35 ( x x i) S a ls e e d f at ( x x ii) M a n g o K e rn e l fa t ( x x iii) K o k um fa t ( x x iv) D hu p a fa t ( x x v) P h u lw a ra fa t 2. T h e re fin e d ve g e ta b le o il s h a ll c o m p ly w ith th e fo llo w in g re q u ire m e n ts : T h e o ils s h a ll b e c le a r a n d fre e fro m ra n c id ity, a d u lte ra n ts , s e d im e n ts , s u s p e n d e d a n d o th e r fo re ig n m a tte r, s e p a ra ted w a te r, a d d e d c o lo u rin g a n d fla vo u rin g s u b s ta n c e s a n d m in e ra l o il 3. H o w ev e r, it m ay c o n ta in fo o d a d d itiv e s p e rm itte d in th e s e R eg u latio n s a n d A p p e n d ic e s FSSAI STANDARDS FOR EDIBLE FATS: 1. B e e f fa t o r s u e t m e a ns fa t o b ta in e d fr o m a b e e f c a rc as s. it s ha ll h a ve a s a p o n ific a tio n va lu e v ar yin g fro m 1 93 to 2 0 0 a n d a n io d in e v a lu e fro m 3 5 to 4 6. It m a y c o n ta in fo o d a d d itiv e s p e rm itte d in th es e r eg u la tio n s a n d a p p e n d ic e s 2. M u tto n fa t m e a n s fa t o b ta in e d fro m th e c a rc as s o f s h e e p. it s h a ll h a v e a s a p o n ific a tio n v a lu e v ar yin g f ro m 1 92 to 1 9 5 a nd a n io d ine v a lu e fro m 3 5 to 4 6. It m a y c o n ta in fo o d a d d itiv e s p e rm itte d in th es e r eg u la tio n s a n d a p p e n d ic e s 3. G o a t f a t m e a n s th e re n d e re d fa t fro m g o a t. it s h a ll h a v e a s a p o n ific a tio n va lu e v a ry in g fro m 19 3 to 19 6 an d io d ine va lu e fr o m 36 to 4 5. It m a y c o n ta in fo o d a d d itiv e s p e r m itte d in th e s e R e g u la tio n s a n d A p p e n d ic e s 4. L a rd m e a n s th e re n d e re d fa t fro m h o g s an d s h a ll no t c o nta in m o re th a n o n e p e r c e n t o f s u b s ta nc e s o th e r th a n f a tty a c id s a n d fa t. it s h a ll h a ve a s a p o n ific a tio n va lu e v ar yin g fro m 1 92 to 1 9 8 a nd io d in e va lu e fro m 5 2 to 6 5. 36 It m ay c o n ta in fo o d a d d itiv e s p e rm itte d in th e s e r e g u la tio n s and a p p e n d ic e s 5. C o c o a b u tte r m e a n s th e fa t o b ta in e d b y e x p re s s io n f ro m th e n ib s o f th e b e a n s o f T h e o b ro m a c o c o a L. It s h a ll b e fre e f ro m o th e r o ils a n d fa ts , m in e ra l o il a n d ad d e d c o lo u rs. It s ha ll c o n fo rm to th e fo llo w in g s ta n d a rd s : i. P e rc e n ta g e o f fr ee fa tty a c id s ( c a lc u la te d a s o le ic a c id ) N o t m o re th a n 1.5 ii. Io d in e v a lue 3 2 to 4 2 iii. M e ltin g p o in t 2 9 o C to 3 4 o C. iv. B u ty ro re fra c to m e te r re a d in g 4 0.9 to 4 8.0 a t 4 0 o C O R R e fra c tiv e In d e x a t 4 0 o C 1.4 5 3 0 - 1.4 5 8 0 ; v. S a p o n ific atio n va lu e 18 8 to 2 0 0 FSSAI STANDARDS FOR SWEETS AND CONFECTIONERY 1. SUGAR BOILED CONFECTIONERY: S u g a r b o ile d c o n fe c tio n e ry w h e th e r s o ld a s h ar d b o ile d s u g a r c o n fe c tio n er y o r pan g ood s c o n f ec tio n e ry or to ffe e or m ilk to ffe e or m o d ifie d to ffe e or la c to - b o n- b o n o r b y a ny o th e r n a m e s h a ll m e a n a p ro c e s s e d c o m p o s ite fo o d a rtic le m a d e f ro m s u g a r w ith o r w ith o u t d o c to rin g ag e n ts s u c h as c re a m o f ta rtar b y p ro c e s s o f b o ilin g w h eth e r p a n n ed o r n o t. It m a y c o n ta in c e n tre fillin g , o r o th er w is e, w h ic h m a y b e in th e fo rm o f liq u id , s e m i- s o lid o r s o lid s w ith o r w ith o u t c o a tin g o f s u g a r o r c h o c o la te o r b o th. It m a y a ls o c o n ta in a ny o f th e fo llo w in g : ( i) s w e ete nin g a g e n ts s uc h a s s u g a r, in v e rt s u g a r, ja g g e ry , la c to s e , g u r, b u ra s u g a r, k h a n d s a ri, s o rb ito l, h o n ey , liq u id g lu c o s e ; ( ii) m ilk a n d m ilk p ro d uc ts ; ( iii) e d ib le m o la s s e s ; ( iv) m a lt e x tr ac ts ; 37 ( v) e d ib le s ta rc h e s ; ( vi) e d ib le o ils a n d fa ts ; ( vii) e d ib le c o m m o n s alts ; ( viii) fru it a n d f ru it p ro d u c ts an d n u t a n d n u t p r o d u c ts ; ( ix ) te a e x tr ac t, c o ffe e e x tr a c t, c ho c o late , c o c o a ; (x) vita m in s a n d m in e ra ls ; ( x i) s h e lla c ( fo o d g ra d e ) n o t e x c e ed in g 0.4 p e r c en t b y w e ig h t b e e w a x (fo o d g ra d e ), p a ra ffin w a x f o o d g ra d e , c a rn a u b a w a x (f o o d g ra d e ) , a n d o th er fo o d g ra d e w a x o r a n y c o m b in a tio n th e re o f; ( x ii) e d ib le d e s ic c a ted c o c o n u t; ( x iii) s p ic e s a n d c o n d im e n ts an d th e ir e x tra c ts ; ( x iv) c a n d ie d p e e ls ; ( x v) e n zy m e s ; ( x vi) p e rm itte d s ta b ilizin g a n d e m u ls if yin g a g e n ts ; ( x vii) e d ib le fo o d g ra in s ; e d ib le s e e d s ; ( x viii) b a k ing p o w d e r; ( x ix ) g u lk a n d , g u la b a n af s h a, m ula th i; (xx) p u ff e d ric e ; ( x x i) c h in a g ra s s ; ( x x ii) e u c a lyp tu s o il, c a m p ho r, m e n th o l o il c rys ta ls , p ep p e r m in t o il; ( x x iii) th y m o l; ( x x iv) e d ib le o il s e e d flo ur a n d p ro te in is o la te s ; ( x x v) g u m a ra b ic a n d o th e r e d ib le g u m. It s h a ll a ls o c o n fo rm to th e fo llo w in g s ta n d a rd s , n a m e ly:— ( i) A s h s u lp h ate d ( o n s a lt fre e b a s is ) N o t m o re tha n 2. 5 p e r c e n t b y w e ig h t. 38 P ro vid e d th a t in c a s e o f s u g a r b o ile d c o n fe c tio n e ry w h e re s p ic e s a re u s e d a s c e ntre fillin g , the a s h s u lp ha te d s h a ll n o t b e m o re th an 3 p e r c en t b y w e ig h t. ( ii) A s h in s o lu b le ( in d ilu te H y d ro c h lo ric a c id ) N o t m o re tha n 0.2 P e r c e n t b y w e ig h t. P r o v id e d th a t in c a s e o f s u g a r b o iled c o n fe c tio n e ry w h er e s p ic e s a re u s e d a s c e n tre fillin g , th e a s h in s o lu b le in d ilu te H y d ro c h lo ric a c id s ha ll n o t b e m o re th a n 0.4 p e r c en t. W h e re th e s u g ar b o ile d c o n f ec tio n e ry is s o ld u n d e r th e na m e o f m ilk to ffe e a n d b u tte r to ff e e, it s ha ll c o n fo rm to th e fo llo w in g a d d itio n a l re q uire m e n ts a s s h o w n a g a ins t e a c h ; ( 1) M ilk to ffe e - ( i) T o ta l p ro te in ( N x 6.2 5 ) s ha ll n o t b e le s s th a n 3 p e r c e n t b y w e ig h t o n d ry b a s is. ( ii) F a t c o n te n t s h a ll n o t b e le s s th a n 4 p e r c e n t b y w e ig h t o n d ry b a s is. ( 2 ) B u tte r to ffe e - fa t c o n te n t s h a ll n o t b e les s th a n 4 p e r c e n t b y w e ig h t o n d ry b a s is. P r o vid e d th at it m a y c o n ta in fo o d a d d itive s p e rm itte d in th e s e re g u la tio n s in c lu d in g a p p e n d ix 'A '. P r o vid e d fu rth e r th a t if a rtific ia l s w e e te n e r h a s b e e n a d d e d a s p ro v id e d in R e g u la tio n 3.1.3 , it s h a ll b e d e c la re d o n th e la b e l a s p ro v id e d in re g u la tio n 3. 1.3 , it s h a ll b e d e c la re d o n th e lab e l a s p r o vid e d in R e g ula tio n 2.4.5 ( 2 4 , 2 5 , 2 6 , 2 8 & 2 9 ) o f F o o d S a fe ty a n d S ta n d a rd s ( P a c k a g in g a n d L a b e lin g ) R e g ula tio n s , 2 0 1 1. 2. CHOCOLATE C h o c o la te m e a n s a h o m o g e n e o u s p ro d u c t o b ta in e d b y a n a d e q u a te p ro c e s s o f m a n u fa c tur e fro m a m ix tur e o f o n e o r m o r e o f th e in g r ed ie n ts , n a m e ly, c o c o a b e a n s , c o c o a n ib , c o c o a m a s s , c o c o a p re s s c a k e a n d c o c o a d u s t ( c o c o a 39 fin e s /p o w d e r) , in c lu d in g fa t re d uc e d c o c o a p o w d e r w ith o r w ith o u t a d d itio n o f s u g a rs , c o c o a b u tte r, m ilk s o lid s in c lu d in g m ilk f at T h e c h o c o la te s s h a ll n o t c o n ta in a n y ve g e ta b le fa t o th e r th an c o c o a b u tte r. T h e m a te ria l s h a ll b e fr e e fro m ra n c id ity o r o ff o d o u r, in s e c t a n d fu n g u s in fe s ta tio n , filth , a d u lte ra n ts a n d an y h a rm fu l o r in ju rio u s m a tte r. T h e c h o c o la te s s h a ll b e o f th e fo llo w in g typ e s :— 1. M ilk c h o c o la te s is o b tain e d fr o m o n e o r m o re o f c o c o a n ib , c o c o a m a s s , c o c o a p re s s c a k e , c o c o a p o w d e r in c lu d in g lo w - fa t c o c o a p o w d e r w ith s u g a r a nd m ilk s o lid s in c lu d in g m ilk fa t a n d c o c o a b u tte r. 2. M ilk C o ve rin g C h o c o la te - a s d e fin e d a b o v e , b u t s u ita b le fo r c o ve rin g p u rp o s e s. 3. P la in C h o c o la te is o b ta in e d fro m o n e o r m o re o f c o c o a nib , c o c o a m a s s , c o c o a p re s s c a k e , c o c o a p o w d e r in c lu d in g lo w fa t c o c o a p o w d e r w ith s u g a r a nd c o c o a b u tte r. 4. P la in C o ve ring C h o c o la te - s a m e a s p la in c h o c o la te b u t s u ita b le fo r c o ve rin g p u rp o s es. 5. B le nd e d C h o c o la te m ea n s th e b le n d o f m ilk a n d p la in c h o c o la te s in va ry in g p r o p o rtio n s. 6. W h ite c h o c o la te is o b ta in e d fro m c o c o a b u tter , m ilk s o lid s , in c lu d in g m ilk fa t an d s u g a r. 7. F ille d C h o c o la te s m e a n s a p ro d u c t h a v in g a n e x te rn a l c o a tin g o f c h o c o late w ith a c e n tre c le a rly d is tin c t th r o u g h its c o m p o s itio n fro m th e e x te rn a l c o a tin g , b ut d o e s n o t in c lu d e flo u r c o n fe c tio n er y p a s tr y a n d b is c u it p r o d u c ts. T h e c o a tin g s h a ll b e o f c h o c o la te th a t m e e ts the re q u ire m e n ts o f o n e o r m o re o f th e c h o c o la te typ e s m e n tio n e d a b o ve. T h e a m o u n t o f c h o c o la te c o m p o n e n t o f th e c o a tin g s h a ll n o t b e le s s th a n 2 5 p e r c e n t o f th e to ta l m a s s o f th e f in is h e d p ro d u c t. 40 8. C o m p o s ite C h o c o la te - m e a n s a p ro d u c t c o n tain in g a t le a s t 60 p e r c e nt o f c h o c o la te b y w e ig h t a n d e d ib le w ho le s o m e s u b s ta n c e s s u c h a s fru its , nu ts. It s h a ll c o n ta in o ne o r m o re e d ib le w h o le s o m e s u b s ta n c e s w h ic h s h a ll n o t b e le s s tha n 1 0 p e r c e n t o f th e to ta l m a s s o f fin is h ed p ro d u c t. P ro v id e d tha t it m a y c o n tain ar tific ia l s w e e ten e rs a s p r o vid e d in re g u la tio n 3.1.3 a n d lab e l d e c lar a tio n a s p ro vid e d u n d e r R eg u latio n 2.4. 5 ( 2 4 , 25 , 2 6 , 2 8 & 2 9 ) o f F o o d S a fe ty a n d S ta n d a rd s ( P a c k a g in g a nd L a b e lin g ) R e g u la tio n s , 2 0 1 1. P r o vid e d fu rth e r th a t in a d d itio n to th e in g r e d ie n ts m e n tio n e d ab o v e , th e c h o c o la te m a y c o n ta in o n e o r m o re o f th e s u b s ta n c e s a s o u tlin e d b e lo w , u n d er d iffe re n t typ e s o f c h o c o la te s. ( a ) e d ib le s a lts ( b ) s p ic e s a n d c o nd im e n ts ( c ) p e rm itte d e m u ls ifyin g a n d s ta b ilizin g a g e n ts ( d ) p e rm itte d s e q u e s te rin g a n d b u ffe rin g a g e n ts. T h e p r o d u c t m a y c o nta in f o o d a d d itive s p e rm itte d in th e s e re g u la tio n s inc lu d in g A p p e n d ix A. FSSAI STANDARDS FOR FRUITS AND VEGETABLE PRODUCTS 1. Thermally Processed Fruits ( C a nn e d /B o ttle d /F le x ib le p a c k a g e d /A s e p tic a lly p a c k ed ) m e a n s th e p ro d u c ts o b ta in e d fro m s o u n d , m a tur e d , d e h y d ra te d , fre s h o r fro z e n , p e e le d o r u n - p e e le d , p r ev io u s ly p a c k e d , w h o le , h alv e s o r c u t p ie c e s o f fru its p ac k e d w ith a n y s u itab le p a c k in g m e d iu m a n d p ro c e s s e d b y h e a t, in a n a p p ro p ria te m a n n e r, b e fo re o r a fte r b e in g s e a le d in a c o n tain e r, s o a s to p re ve n t s p o ila g e. 1. It m a y c o n ta in w a te r, fru it ju ic e , d ry o r liq u id n u tritiv e s w ee ten e rs , s p ic es a n d c o n d im e n ts a n d a n y o th e r in g re d ien ts s u ita b le to the p ro d u c t. T h e p a c k in g m e d iu m a lo n g w ith its s tr en g th s h a ll b e d e c la re d o n th e la b el. 41 2. T h e p ro d u c t m a y c o n ta in fo o d a d d itive s p e rm itte d in th e s e R e g u la tio ns a n d A p p e n d ic e s. T h e p r o d u c t s h a ll c o n fo rm to th e m ic ro b io lo g ic a l re q u ire m e n ts g ive n in A p p e n d ix B. D ra in ed w e ig h t o f fru its s h a ll b e n o t le s s th a n th e w e ig h t g ive n b e lo w :- ( i) L iq u id p a c k N o t le s s th a n 5 0.0 p e rc e n t o f n e t w e ig h t o f th e c o n te n ts ( ii) S o lid P a c k N o t le s s th an 7 0.0 p e rc e n t o f n e t w e ig h t o f th e c o n te n ts 3. T h e c o n ta in e r s h a ll b e w e ll fille d w ith th e p ro d u c t a n d s h a ll o c c u p y n o t le s s th a n 9 0.0 p e rc e n t o f the w a te r c a p ac ity o f th e c o n ta in e r, w h e n p a c k e d in th e rig id c o n ta in e rs. T h e w a te r c a p a c ity o f th e c o nta in e r is th e vo lum e o f d is tille d w a te r a t 2 0 ºC w h ic h th e s e a le d c o n ta in e r is c ap a b le o f h o ld in g w h e n c o m p le te ly f ille d. 2. Thermally Processed Vegetables T h e rm ally P ro c e s s e d V e g e ta b le s ( C a n ne d , B o ttle d /F le x ib le p a c k / A s e p tic a lly Pac ked) m e a ns th e p ro d u c t o b ta ine d fro m fre s h , d e h yd r a te d or fro z e n ve g e ta b le s e ith e r s in g ly o r in c o m b in a tio n w ith o th e r ve g e tab le s , p e e le d o r u n - p e e le d , w ith o r w ith o u t th e a d d itio n o f w a te r, c o m m o n s a lt a n d n u tritiv e s w e e te n er s , s p ic e s a n d c o n d im e n ts o r a n y o th e r in g re d ie n ts s u ita b le to th e p r o d u c t, p a c k e d w ith a n y s u ita b le p a c k in g m ed iu m a p p ro p ria te to th e p ro d u c t p r o c e s s e d b y h e a t, in an a p p r o p r ia te m a n n e r, b e f o re o r a fte r b e in g s e a le d in a c o n ta in e r s o a s to p r e ve n t s p o ila g e. 1. T h e p a c k ing m e d iu m a lo n g w ith its s tre n g th s h a ll b e d e c la r ed o n th e la b e l. T h e p ro d u c t m a y b e p r ep a re d in a n y s u ita b le s ty le a p p ro p r ia te to th e p r o d u c t. T h e p ro d u c t m a y c o n ta in fo o d a d d itiv e s p e rm itte d in th e s e R e g u la tio n s a n d A p p e n d ic e s. T h e p ro d u c t s h a ll c o n fo rm to th e m ic ro b io lo g ic a l re q u ire m e n ts g iv e n in A p p e n d ix B. T h e n a m e o f th e ve g e tab le s u s e d in th e p ro d u c t a n d p re p ar e d in a n y s ty le s h a ll b e d e c la re d o n th e la b e l a lo n g w ith th e ra n g e o f p e rc e n ta g e o f e a c h ve g e tab le 42 u s e d in th e p ro d u c t. D ra in e d w e ig h t o f ve g e ta b le s s ha ll b e n o t le s s th a n th e w e ig h t g iv e n b e lo w :— ( i) L iq u id P a c k ( a ) M us h r o o m 5 0.0 p e rc e n t o f n e t w e ig h t o f c o n te n ts ( b ) G re e n b e a n s , c a rr o ts , p ea s , s w e e t c o rn / b a b y c o rn 5 0.0 p e rc e n t o f n e t w e ig h t o f c o n te n ts ( c ) M u s h ro o n P a c k e d in s a u c e 2 5.0 p e rc e n t o f n e t w e ig h t o f c o n te n ts ( d ) O th e r V e g e ta b les 5 0.0 p e rc e n t o f n e t w e ig h t o f c o n ten ts ( ii) S o lid P a c k 7 0.0 p e rc e nt o f n e t w e ig h t o f c o n te n ts 2. T h e c o n ta in e r s h a ll b e w e ll fille d w ith th e p ro d u c t a n d s h a ll o c c u p y n o t le s s th a n 9 0.0 p e rc e n t o f the w a te r c a p ac ity o f th e c o n ta in e r, w h e n p a c k e d in th e rig id c o n ta in e rs. T h e w a te r c a p a c ity o f the c o n ta in e r is th e vo lum e o f d is tille d w a te r a t 2 0 ºC w h ic h th e s e a le d c o n ta ine r is c a p a b le o f h o ld in g w h e n c o m p le te ly fille d. 3. JAM 1. J a m m e a n s th e p ro d u c t p re p ar e d fro m s o u n d , rip e , fre s h , d e h yd ra te d , fro z e n o r p r ev io u s ly p a c k e d fru its in c lu d in g fru it ju ic e s , fru it p u lp , fru it ju ic e c o n c e n tr ate o r d r y fru it b y b o ilin g its p ie c e s o r p u lp o r p u re e w ith n u tr itiv e s w e e te n e rs n a m e ly s u g a r, d e x tro s e , in ve rt s ug a r o r liq u id g lu c o s e to a s u ita b le c o n s is te n c y. It m ay a ls o c o n ta in fru it p ie c e s a n d a n y o th er in g r e d ie n ts s uita b le to th e p ro d u c ts. It m a y b e p r e p a re d fro m a n y o f th e s u ita b le fru its , s in g ly o r in c o m b in a tio n. It s h a ll h a ve th e fla vo ur o f th e o rig in a l fr u it( s ) a n d s h a ll b e fr e e fro m b u rn t o r o b je c tio n a b le fla vo u rs a n d c ry s ta lliza tio n. 2. T h e p ro d u c t m a y c o n ta in fo o d a d d itive s p e rm itte d in th e s e re g u la tio n s in c lu d in g A p p e n d ix A. The p ro d u c t s h a ll c o n fo rm to th e m ic ro b io lo g ic a l re q u ire m e n ts g ive n in A p p e n d ix B. It s h a ll m e e t th e f o llo w in g re q u ire m e n t:— T o ta l s o lu b le s o lid s (m /m ) N o t le s s th an 6 5. 0 p e rc e n t 43 3. T h e p ro d u c t s h a ll b e m a n u fa c tu re d f ro m no t le s s th a n 4 5 p e rc e n t, b y w e ig h t, o f o r ig ina l p re p a re d , f ru it, e x c lu s iv e o f a n y a d d ed s u g a r o r o p tio n a l in g re d ie n ts o f fin is h ed p ro d u c t e x c e p t w h er e fru it is s tra w b e rry o r ra s p b e rry w h e re it s h a ll c o n ta in n o t le s s th a n 2 5 p e rc e n t fru it. 4. PICKLES: 1. P ic k le s m ea n s th e p re p a ra tio n m a d e fro m fru its o r ve g e ta b le s o r o th e r e d ib le p la n t m a te rial in c lu d in g m u s h ro o m s fre e fro m ins e c t d a m a g e o r fu n g a l in fe c tio n , s in g ly o r in c o m b ina tio n p re s e rv e d in s a lt, a c id , s u g a r o r a n y c o m b ina tio n o f th e th re e. T h e p ic k le m a y c o n ta in o n io n, g a rlic , g in g e r, s u g a r ja g g er y, e d ib le ve g e ta b le o il, g re e n o r re d c h illie s , s p ic e s , s p ic e e x tra c ts /o il, lim e ju ic e , v in e g a r/ a c e tic a c id , c itr ic a c id , d ry fru its a n d n u ts. It s h a ll b e fre e fro m c o p p e r, m in e ra l a c id , a lu m , s y n th e tic c o lo u rs a n d s ha ll s ho w n o s ig n o f fe rm e n ta tio n. 2. T h e p ro d u c t m a y c o n ta in fo o d a d d itive s p e rm itte d in th e s e re g u la tio n s in c lu d in g A p p e n d ix A. T he p ro d u c t s h a ll c o n fo rm to th e m ic ro b io lo g ic a l re q u ire m e n ts g ive n in A p p e n d ix B. P ic k le s m ay b e o f c o m b in a tio n s a s g iv e n b e lo w :— ( i) P ic k le s in C itru s ju ic e o r B rin e c o n fo r m in g to the fo llo w in g re q u ir em en ts :— ( a ) D ra in e d W e ig h t N o t le s s th a n 6 0.0 p e rc e n t ( b ) S o d iu m C h lo rid e c o n te n t w h e n p a c k e d in B rin e N o t le s s th a n 12.0 p er c e n t ( c ) A c id ity a s C itric A c id w he n p a c k e d In C itru s J u ic e N o t le s s th a n 1.2 p e rc e n t ( ii) P ic k le s in O il ( a ) D ra in e d W e ig h t N o t le s s th a n 6 0.0 p e rc e n t ( b ) F ru it a n d V e g e ta b le p ie c e s s h a ll b e p ra c tic a lly re m a inin g s u b m e rg e d in o il ( iii) P ic k le s in V in e g a r ( a ) D ra in e d W e ig h t N o t le s s th a n 6 0.0 p e rc e n t ( b ) A c id ity o f v in e g a r a s a c e tic a c id N o t le s s th a n 2.0 p e rc e n t 44 ( iv) P ic k le w ith o u t m e d iu m m ea n s the p ic k le s o th e r th a n e n u m e ra te d ab o v e. T h is m a y c o n ta in in g re d ie n ts g iv e n in P a ra 1 o f th is s p e c ific a tio n. S u c h p ic k le s s h a ll b e la b e lle d a s " ( g iv e n a m e o f ve g e ta b le o r fru its ) P ic k le ". 45 Lesson 10 Food laws and Regulations under Food Standards and Safety Authority of India (FSSAI) for meat & fish, dairy products, salt, spices and condiments MEAT AND FISH PRODUCTS 1. C A N N E D C H IC K E N m e a n s th e p ro d uc t p re p a re d fro m e d ib le p o rtio n o f m e a t o f p o u ltry b ir d s , s la u g h te re d in a n a b a tto ir, w h ic h h a v e b e e n s u b je c te d to a n te - m o r te m a n d p o s t m o rtem in s p e c tio n. T h e p ro d u c t s h a ll b e fre e fr o m b o n e s , b lo o d c lo ts , s k in , ha ir, vis c e ra a n d b ru is e d /d is in te g ra te d m a te ria l. i. T h e p ro d u c t s h a ll b e c u re d w ith a m ix tur e o f e d ib le c o m m o n s a lt a n d s o d iu m n itrite. T h e p ro d u c t s h a ll b e fre e fro m a d d e d c o lo u r fla vo ur a n d m e a t te nd e riz e d. T h e p a c k in g m e d iu m a n d o th e r in g re d ie n ts s h a ll b e o f fo o d g ra d e q u a lity. ii. T h e p ro d u c t s h a ll b e p a c k e d in h e rm e tic a lly s e a le d c le a n a nd s o u n d tin c o n ta in e rs a n d s u b je c ted to a d e q u a te h e a t tre a tm e n t fo llo w e d b y r a p id c o o lin g to e n s u re th at the p ro d uc t it s h e lf s ta b le. T h e s e a le d c o n ta in er s s h a ll n o t s h o w a n y c ha n g e o n inc u b a tio n a t 3 5 0C fo r 1 0 d a y s a n d 5 5 0C fo r 5 d a ys. iii. T h e c o n te n ts s h a ll h a v e th e c h a ra c te ris tic c o lo u r, fre e fr o m o b je c tio n ab le o d o u r, d is c o lo u ra tio n a n d e x c e s s iv e d is in te g ra tio n. T h e p ro d u c t s h a ll c o n fo rm to th e fo llo w in g r eq u ire m e n ts , n a m e ly:— ( 1) T o ta l P la te C o u n t 1 0 0 0 / g ra m m a x im u m ( 2 ) E.C o li A b s e n t in 2 5 g r a m ( 3 ) S a lm o n e lla A b s e n t in 2 5 g ra m ( 4 ) S ta p h ylo c o c c u s a u re u s A b s e n t in 2 5 g ra m ( 5 ) C lo s trid iu m p e rf rin g e n s a n d C lo s trid iu m B o tu lin u m A b s e n t in 25 g ra m 46 2. CANNED MUTTON AND GOAT MEAT m ea n s th e p ro d u c t p r ep a re d fro m e d ib le p o rtio n o f m e a t o f s h e e p a n d g o a t a n im a ls s la u g h te re d in a n a b a tto ir, w h ic h h a v e b e e n s u b je c ted to a n te - m o rte m a n d p o s tm o rte m in s p e c tio n. T h e p r o d u c t s h a ll b e fre e fro m b o n e s , b lo o d c lo ts , s k in , h a ir, s trin g s a n d fib ro u s tis s u e , b ru is e d m a te ria l, vis c e ra , te n d o n s a n d e x c e s s iv e fa t. i. T h e p ro d u c t s h a ll b e c u t in to p ie c e s o f re a s o n a b ly u n ifo rm s iz e a n d c u re d w ith a m ix tu re o f e d ib le s a lt a n d s o d iu m n itr ate a n d o r s o d iu m n itrite. T h e p r o d u c t s h a ll b e f re e fro m a d d ed c o lo u r, fla v o u r a n d m e a t te n d er ize r. T h e p a c k in g m e d iu m a n d o the r in g r ed ie n ts s h a ll b e o f f o o d g r a d e q ua lity. ii. T h e p ro d u c t s h a ll b e p a c k e d in h er m e tic ally s e a le d c le a n a n d s o u n d tin c o n ta in e rs a n d s u b je c te d to a d e q u a te h e a t tre a tm e n t fo llo w e d b y ra p id c o o lin g to e n s ur e th a t th e p ro d u c t is s h e lf s ta b le. T h e s e a le d c o nta in e r s h a ll n o t s h o w a n y c h a n g e o n in c ub a tio n a t 3 5 0C fo r 1 0 d a ys an d 5 5 0C fo r 5 da y s. iii. T h e c o n te n ts s h a ll h a v e c h a ra c te ris tic c o lo u r , fre e fro m o b je c tio n a b le o d o u r, d is c o lo ra tio n a n d ex c e s s iv e d is in te g ra tio n. T h e p ro d u c t s h a ll c o n fo rm to th e fo llo w in g r eq u ire m e n ts , n a m e ly:— ( 1) T o ta l p la te c o u n t 10 0 0 / g ra m m a x im u m ( 2 ) E.C o li A b s e n t in 2 5 g r a m ( 3 ) S a lm o n e lla A b s e n t in 2 5 g ra m ( 4 ) S ta p h ylo c o c c u s a u re u s A b s e n t in 2 5 g ra m ( 5 ) C lo s trid iu m p e rf rin g e n s a n d C lo s trid iu m b o tulinu m A b s e n t in 2 5 g ra m 3. FISH 1. F r o ze n S h rim p s o r P ra w n s m e an s th e p ro d u c t p re p a re d fro m f re s h s h rim p s o f s o un d q ua lity b e lo n g in g to P e na e id a e , P a n d alid a e , C ra n g o n id a e , P a la e o m o n id a e S o le n o c e rid a e , A r is te id a e an d S e rg e s tid ae fa m ilie s. T h e p ro d u c t 47 s h a ll n o t c o n ta in a m ix tu r e o f g e n e ra b ut m a y c o n ta in m ix tu re o f s p e c ie s o f s a m e g e n u s w ith s im ila r s e n s o ry p ro p e rtie s. T h e p r o d u c t m a y b e p e e le d o r u n p e e led , ra w o r c o o k e d. T h e p ro d u c t m ay b e g la ze d w ith w a te r. T h e p ro d u c t s h a ll c o n fo rm to th e fo llo w in g r eq u ire m e n ts :— T o ta l V o latile B a s e (N itro g e n ) N o t m o r e th a n 3 0 m g /1 0 0 g m in ra w p ro d u c t a n d s h o u ld b e A b s e n t in 2 5 g m o f c o o k e d p ro d u c t 2. F ro z e n L o b s te rs m e a n s th e p ro d u c t p re p a re d fr o m fr e s h lo b s te r s o f s o u n d q u a lity b e lo n g in g to th e g e n u s H o m ar u s o f th e fa m ily N e p h ro p id a e a n d fro m th e fa m ilie s P a lin u rid a e a n d S c ylla rid e. T h e N o rw a y L o b s ter m a y b e p re p a re d f ro m N e p h ro s n o rv e g ic u s. T he p ro d u c t s h a ll n o t b e a m ix tu r e o f d iff er e nt s p e c ie s. T h e p ro d u c t m ay b e ra w o r c o o k e d. T h e p r o d u c t m a y b e g la ze d w ith w a te r. T h e p ro d u c t s h a ll c o n fo rm to th e fo llo w in g r eq u ire m e n ts :— T o ta l V o latile B a s e (N itro g e n ) N o t m o r e th a n 3 0 m g /1 0 0 g m in ra w p ro d u c t a n d A b s e n t in 2 5 g m o f c o o k e d p ro d u c t 3. F r o ze n s q u id a n d p a rts o f s q u id m e a n s th e p ro d u c t p re p a re d fr o m fr e s h s q u id o f s o u n d q u a lity b elo n g in g to s q u id s p e c ie s o f L o lig in id a e, O m m a s tre p h id a e O n yc h o te u th id e a n d T h ys a n o te n th id a e fa m ilie s. T h e p r o d u c t m a y b e g la ze d w ith w a te r. N o fo o d a d d itiv e is a llo w e d in th is p r o d u c t. T h e p ro d u c t s h a ll c o n fo rm to th e fo llo w in g r eq u ire m e n ts : T o ta l V o latile B a s e (N itro g e n ) N o t m o r e th a n 3 0 m g /1 0 0 g m 4. F ro ze n f in fis h m e a n s th e p ro d u c t p re p a re d f ro m f re s h fis h o f g o o d q u a lity. T h e p r o d u c t m a y b e w ith o r w ith o u t h e a d fro m w hic h v is c er a o r o th e r o rg a n s h a v e b e e n c o m p lete ly o r p a rtia lly re m o ve d. T h e p ro d u c t m a y b e g la ze d w ith w a te r. T h e p r o d u c ts s h a ll c o n fo rm to th e fo llo w in g re q u ire m e n ts :— ( 1) T o ta l V o la tile B a s e ( N itro g e n ) N o t m o re th a n 3 0 m g / 1 0 0 g m 48 ( 2 ) H is ta m in e N o t m o re th an 2 0
