for educational purpose food safety and standard food law Indian and international standards for food products ABT -5211

1. Recent Outbreaks. Indian and International Standards for food products.
RAMNIVAS SARDA COLLEGE OF AGRICULTURE
AMBAGARH CHOWKI (CG)
Submitted By-
Name - Saurabh Madhukar
Class - B.Sc. (Agri.) 2nd Year
Student Id - 20202610
Course Title – Food Safety and Standard
Course No. – ABT-5211
Credit Hours - 3(2+1)
Guided By-
Mr. kamlesh kumar mohle
(Assistant Proffesor
Department of plant pathology)
AFFILIATED TO - INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR(CG)

2. KEY POINTS
(1) What are food standards
(2) Objective of food laws and regulation
(3) International organization governing food safety
(4) National organization governing food industry in india
(5) Food law in force in india

3. What are food standardas ?
Food standard are something that are set up by
expert or an authority for measuring quantity
,weight ,extent , value and quality of substance.
Description of quality systems of food laws:-
Food laws implemented for 2 reasons –
(1)Regulation of specification of food
(2)Regulation of hygienic conditions of
processing/manufacturing

4. Objective of food laws and regulation
• The main objective of formulating Food Laws in India was to ensure proper hygiene and
gain proper market access.
• To meet a country's sanitary and psytosanitary requirements, food must comply with the
local laws and regulations to gain market access.
• These laws ensure the safety and suitability of food for consumers.
• In some countries food laws also govern food quality and composition standards.
FSSAI was formulated for the purpose of laying down science-based
standards for articles of food and to regulate their manufacture, storage,
distribution, sale, and import. It is also framed to ensure the availability of
safe and wholesome food for human consumption.

5. Inernational organization governing food safety
• 1. WORLD HEALTH ORGANIZATION (WHO)
• 2. WORLD TRADE ORGANIZATION (WTO)
• 3. FOOD AND AGRICULTURE ORGANIZATION (FAO)
• 4. CODEX ALIMENTARUS COMMISSION (CAC) [UNDER
FAO/WHO]
• 5. INTERNATIONAL ORGANIZATION FOR
STANDARDIZATION (ISO)
• 6. NATIONAL ADVISORY COMMITTEE FOR
MICROBIOLOGICALCRITERIA FOR FOODS (NACMCF)
• 7. INTERNATIONAL COMMISSION FOR
MICROBIOLOGICALSPECIFICATION FOR FOODS (ICMSF)

6. 1. WORLD HEALTH ORGANIZATION (WHO)
• WHO response
• WHO aims to facilitate global prevention, detection and response to public health threats
associated with unsafe food. WHO works to ensure consumer trust in their authorities, and
confidence in the safe food supply.
• To do this, WHO helps Member States build capacity to prevent, detect and manage
foodborne risks by:
• providing independent scientific assessments on microbiological and chemical hazards that
form the basis for international food standards, guidelines and recommendations, known as
the Codex Alimentarius, to ensure food is safe wherever it originates;
• assessing, in structured, transparent and measurable ways, the performance of food control
systems throughout the entire food chain, identifying priority areas for capacity
development, and measuring and evaluating progress over time through The FAO/WHO
food control system assessment tool;
• assessing the safety of new technologies used in food production, such as genetic
modification and nanotechnology;

7. 2. WORLD TRADE ORGANIZATION (WTO)
Food standards and trade go hand in hand in ensuring safe, nutritious and sufficient
food for a growing world population. Together, the FAO and the WTO provide
governments with the means to establish a framework to facilitate trade on the basis
of internationally agreed food standards.

8. 3. FOOD AND AGRICULTURE ORGANIZATION (FAO)
The Food and Agriculture Organization (FAO) is a specialized agency of the
United Nations that leads international efforts to defeat hunger.
Our goal is to achieve food security for all and make sure that people have
regular access to enough high-quality food to lead active, healthy lives. With
over 194 member states, FAO works in over 130 countries worldwide. We
believe that everyone can play a part in ending hunger.
4. CODEX ALIMENTARUS COMMISSION (CAC)
[UNDER FAO/WHO]
the central part of the Joint FAO/WHO Food Standards Programme and
was established by FAO and WHO to protect consumer health and
promote fair practices in food trade. It held its first meeting in 1963.
The Codex Alimentarius, or "Food Code" is a collection of standards,
guidelines and codes of practice adopted by the Codex Alimentarius
Commission.

9. 5. INTERNATIONAL ORGANIZATION FOR STANDARDIZATION
(ISO)
• ISO is an independent, non-governmental
international organization with a membership of
165 national standards bodies.
The consequences of unsafe food can be serious. ISO’s
food safety management standards help organizations
identify and control food safety hazards, at the same time
as working together with other ISO management standards,
such as ISO 9001. Applicable to all types of producer
ISO 22000 provides a layer of reassurance within the
global food supply chain, helping products cross
borders and bringing people food that they can trust.

10. 6. NATIONAL ADVISORY COMMITTEE FOR MICROBIOLOGICALCRITERIA FOR
FOODS (NACMCF)
• The National Advisory Committee on Microbiological Criteria for
Foods (NACMCF) provides impartial scientific advice to federal agencies to use
in developing integrated food safety systems from farm to table and to ensure
food safety in domestic and imported foods.
Food Safety Acts
Federal Meat Inspection Act
Poultry Products Inspection Act
Egg Products Inspection Act
7. INTERNATIONAL COMMISSION FOR MICROBIOLOGICALSPECIFICATION FOR
FOODS (ICMSF)
the Commission) was formed in 1962
through the action of the International Committee on Food Microbiology and Hygiene, a committee
of the International Union of Microbiological Societies (IUMS). Through the IUMS, the ICMSF is
linked to the International Union of Biological Societies (IUBS) and to the World Health Organization
(WHO) of the United Nations.

11. PURPOSE
Our primary goal is to provide timely, science-based guidance to government and industry on
appraising and controlling the microbiological safety of foods. The primary objectives of ICMSF
include:
(1) Provide the scientific basis for microbiological criteria and to promote principles for their
establishment and application.
(2) Overcome the difficulties caused by nations’ varying microbiological standards and analytical
methods.

12. Natrional organization governing food industry in india
• What is AGMARK?
• AGMARK, or Agriculture Mark, is the certification mark to assure the quality
of agricultural products in India.
• The system traces its origin to 1934, where Archibald MacDonald
Livingstone, Agricultural and Marketing Advisory to the Government of India,
suggested that this certification come into force to benefit the local growers
and prevent undue exploitation by the dealers of the produce.
(1) AGRICULTURE PRODUCE (GRADING AND MARKETING),AGMARK
Objective of AGMARK Grading Scheme
The main objective is to provide consumers with quality, unadulterated products. The grading can be used for
both domestic and export purposes.
•This is issued by the Directorate of Marketing and Inspection, under the Ministry of Agriculture and
Farmers Welfare, of the Government of India for agricultural products.
•It covers quality guidelines for more than 200 different commodities ranging from pulses to cereals,
from essential oils to semi-processed food like vermicelli.
Features of AGMARK

13. (2) BUREAU OF INDIAN STANDARDS (BIS)
BIS is the National Standard Body of India established under the BIS Act
2016 for the harmonious development of the activities of standardization,
marking and quality certification of goods and for matters connected
therewith or incidental thereto
BIS has been providing traceability and tangibility benefits to the national economy in a number of
ways – providing safe reliable quality goods; minimizing health hazards to consumers; promoting
exports and imports substitute; control over proliferation of varieties etc. through standardization,
certification and testing.
BIS is involved in
•Standards Formulation
•Product Certification Scheme
•Compulsory Registration Scheme
•Foreign Manufacturers Certification Scheme
•Hall Marking Scheme
•Laboratory Services
•Laboratory Recognition Scheme
•Sale of Indian Standards
•Consumer Affairs Activities
•Promotional Activities
•Training Services, National & International level
•Information Services

14. FOOD SAFETY AND STANDARDS AUTHORITY OF
INDIA (FSSAI)
• It has been established under food safety and standards act 2006, which
consolidates various acts and orders that have hitherto and handled food
related issues in various ministries departments.
FSSAI has been created for laying down science based standards for their
manufacture, storage, distribution, sale and import to ensure availability of safe
and wholesome food for human consumption.

16. FOOD LAWS IN OUR COUNTRY
• Prevention of Food Adulteration Act, 1954
• Fruit Products Order, 1955
• Meat Food Products Order, 1973
• Vegetable Oil Products (Control) Order, 1947
• Edible Oils Packaging (Regulation) Order 1988•
• Solvent Extracted Oil. De- Oiled Meal and Edible Flour(Control)
Order. 1967.
• Milk and Milk Products Order, 1992 etc are repealed after
commencement of FSS Act, 2006.
Indian Parliament has recently passed the Food
Safety and Standards Act, 2006 that overrides all
other food related laws. Such as:•

17. Prevention of Food Adulteration (PFA) Act, 1954
MODE OF OPERATION
a) Ministry of Health & Family Welfare
b) Directorate General of health servicee)
c) Central committee for food standards
Special features
a) Minimum quality standard
b) Ensure safety against harmful impurities, adulteration, mandatory law
c) Non-following of PFA Act leads to fine and imprisonment
The Act was promulgated by Parliament in 1954 to make provision for the
prevention of adulteration of food. Broadly, the PFA Act covers food standards,
general procedures for sampling. analysis of food, powers of authorized officers,
nature of penalties and other parameters related to food.

18. REGULATIONS:-
• Makes provision for prevention of adulteration of food.
• Adulterated, misbranded, not in accordance with the conditions of
license shall be prohibited for selling.
• No such food shall be imported. Standards for commodities have
been specified in the rules. Proprietary foods shall specify the
ingredients in the product in the descending order of their
composition of the label
•It deals with parameters relating to food additives, preservative,
colouring matters, packing & labelling of foods, prohibition &
regulations of sales etc. The provisions of PFA Act and Rules are
implemented by State Government and local bodies as provided in
the rules.

19. Fruit Products Order, 1955
• Mode of operation
• MOFPI CENTRAL FOOD PRODUCTS ADVISORY COMMITTEE
Special features:-
(1) Licensing authority 'FPO' standard mark shall be imprinted on the products
(2) It is mandatory for all manufacturers of fruit and vegetable products including some non fruit
products like non fruit vinegar, syrup and sweetened aerated water to obtain a license under
this Order.
REGULATIONS
• Regulates manufacture and distribution of all fruit & vegetable products.
Exempted from the provisions of the order to products prepared by Drug control
act and Educational Institutions for training purposes. Quantity shall not exceed
10kg. License shall be issued after the satisfaction of quality of product,
sanitation, personnel, hygiene, machinery, equipment and work area
requirements as per the schedule specified.

20. Meat Food Products Order (MPFO), 1973
• Regulations for the production of meat products are covered by the
Meat Food Products Order, 1973.
• The Order :-
(1)Specifies sanitation and hygiene requirements for slaughterhouses and
manufacturers of meat products.
(2)Contains packing, marking and labeling provisions for containers of meat
products.
(3)Defines the permissible quantity of heavy metals, preservatives, and
insecticide residues in meat products.

21. Vegetable Oil Products (Control) Order, 1947
• According to this order, vegetable oil mean anyhydrogenate oils, or mixed with
any other substance for edible purpose.
• This order was used primarily to regulate the price, storage and movement of
hydrogenatedoil by vanaspati industries
• The order empowers the state level vegetable oilproduct controller to:
1. Specify packaging and labeling requirement forvegetable oil product
2. Specify the types of permit required for transportation of vegetable oil
products by rail, road or water
3. Prescribe maximum and minimum level ofusage of vegetable oil in the
manufacturing
4. Set maximum price that manufacturer could charge and allot quotas for
differentkind of transactionof vegetable oil products
5. Prohibitor restrict the manufacture, storage or sale of vegetable oil products,
taking into account availability of vegetable oil

22. Solvent Extracted Oil. De- Oiled Meal and Edible
Flour(Control) Order. 1967
• This control order was designed to regulate oilseed solvent extraction and
refining industry to ensure consumer health and safety.
• Key features of order are:-
• Licensing of all firms engaged in oilseed solvent extraction or subcontracting
of oilseed processing with oilseed extraction firms.
• Regulation of the manufacture, storage andsale of solvent extracted vegetable
oils and flours.
• Specification of quality standard of solvent extraction products and by
products.
• Monthly reporting to the Controller of production, stock, sales, return and
government authority to search the plant and seize stock if warranted.

23. Milk and Milk Products Order, 1992 etc are repealed after
commencement of FSS Act, 2006.
• The production, distribution and supply of milk products iscontrolled by the
Milk and Milk Products Order, 1992.
• The order sets sanitary requirements for dairies, machinery, andpremises,
and includes quality control, certification, packing,marking and labeling
standards for milk and milk products.
• Standards specified in the order also apply to imported products. The
Department of Animal Husbandry, Dairying and Fisheries at the Ministry of
Agriculture is the regulatory authority.

24. The silent features of the new amendments made are as
follows:-
• The provision of assigning milkshed has been done away with.
• The registrations under MMPO-92 will now cover sanitary, hygienic condition,
quality and food safety measures as specified in Vth Schedule of MMPO-1992.
• The provision of inspection of dairy plant has been made flexible.
• The provision to grant registration in 90 days has been reduced to 45 days
subject to submission of application in complete form.
• The power or registration of State Registering Authority has been raised from
1.00 lakh liters per day to 2.00 liters per day.
• Altogether the Central and the State Registering Authorities have registered 818
units with combined milk processing capacity 952.93 lakh litre per day in Co-
operative, Private and Government Sect or as on 31.3.2007.

25. THANK YOU