Food Microbiology: FPO, MPO, MMPO, HACCP, ISO 9000,14000

Fruit Product Order

·         The Government of India promulgated a fruit products order in 1946. In 1955 the order was revised under the essential commodities act. This order is operated by the Food and nutrition board of the ministry of Food Processing industries.

·         The Fruit Product Order (FPO) lays down statutory minimum standards in respect of the quality of various fruits and vegetable products and processing facilities at manufacture, storage and sale. The PFA and FPO are enforced by the Department of Health.

·         The Agricultural marketing Advisor is authorized by law to issue a license for manufacturing fruits and vegetable products, after due inspection of the factory for hygiene, sanitation and quality of formulation.

·         Periodic inspection by Government inspectors in registered establishments  is carried out to ensure conformity of standards by processors.

·         Packaging fruits and vegetables of a standard below the minimum prescribed standards is an offence punishable by law.

·         Manufacture of labeling of fruit and vegetable products can be carried out only after a valid license is issued by the licensing officer after himself satisfying with regard to the quality of product, sanitation, personnel, machinery and equipment, work area as required in the order.

·         Licenser is empowered to put the FPO specification mark on the product.

·         The labels on the final product are required by law to display the FPO license number. Fruit and vegetable products, not conforming to the FPO specifications are considered adulterated.

·         The FPO specifications cover list of constituents, a method of presentation permissible colors in the preparation and also minimum quality requirement of the product. An  expert committee known as the Central Food Product Advisory Committee deals with all matters relating to the FPO.

·         The main objective of the PFA and FPO standard is to determine the minimum level of quality that can be attained, under the farming, manufacturing and retailing conditions in India.

·         When qualities above the minimum are attained they are identified by other standards set up by the Government, through the Directorate of Marketing Inspection. These cover definitions of quality for various agricultural products such as cereals, oils, butter, ghee, legumes etc.

·         Depending on their quality the products are grade in four categories as ordinary, fair, good and special (4-1).

The order lays down specifications and quality control requirements on production and marketing of the following food products.

·         Fruit juice, pulp concentrate, squashes, cordials, crush, fruit syrups, nectar, aerated water containing fruit juice or pulp and read to serve beverages

·         Fruit nectar, canned mango pulp (natural and sweetened), and sweetened aerated beverages with no fruit juice or pulp or containing less than 10% fruit juice or pulp

·         Sweetened aerated water with 10% or more fruit juice or pulp

·         Barley waters (lemon, orange, grape fruits)

·         Synthetic syrups, ginger cocktails, ginger beer, ginger ale and sharbats

·         Bottled and canned fruits and vegetables

·         Jams and fruit cheese

·         Fruit jellies and marmalades

·         Candied and crystallized or „glazed fruit and peel‟

·         Preserves

·         Fruit chutneys

·         Tomato juices and soups

·         Vegetable soups

·         Tomato puree and paste

·         Tomato ketchup and sauce

·         Sauces other than soya bean sauce and tomato sauce

·         Soya bean sauce

·         Tamarind concentrate

·         Brewed and synthetic vinegar

·         Pickles in vinegar

·         Pickles in citric juice or in brine

·         Oil pickles

·         Sun dried and dehydrated fruits

·         Mango cereal flakes

·         Sun dried and dehydrated vegetables

·         Dehydrated onions

Other than these specifications, the order also lays down specific requirements in regard to the following:

·         Containers and labeling requirement

·         Limits of poisonous metals in fruit products

·         List of permissible harmless food colors

·         Limits for permitted preservatives in fruit products

·         Other permitted additives

                                                     

                                         Milk and Milk Products Order, 1992

·         The Milk and milk products order (MMPO) 1992 is exercised under the essential commodities Act and is regulated by the ministry of Agriculture through the department  of Animal husbandry and Dairying and fisheries.

·         According to this order, it is essential for a dairy plant to process more than 10,000 liters of milk per day or handle more than 500 tones of milk solids per annum.

·         The production, collection, transportation, distribution and supply of milk and milk products are controlled by the Milk and Milk Products Order, 1992.

·         The order sets sanitary requirements for dairies, machinery and premises and includes quality control, certification, packing, marking and labeling standards for milk and milk products. The standards specified in the order also apply to imported products.

·         Every person the business of handling, processing or manufacturing milk or milk products should provide proper labeling based on the certification by a certified officer.

·         The label on the package of milk or milk products should contain –

(a)  The name, trade name or description of the article contained in the package

(b)  The name and business address the holder of registration certificate and number

(c)  The net weight or number or volume of contents as may be the case

(d)  The batch or code number, except in case of package less than 60g or 60ml.

(e)  The day, month and year of manufacture of the packing milk and month and year of manufacture for packing of milk products

(f)   The date of manufacture for packages containing sterilized milk and infant milk food

·         A holder of registration shall not pack milk or milk products other than those processed  or manufactured by him or, those obtained from any other person holding registration certificate.

General conditions of sanitary and hygiene for Dairy Establishments: Every dairy establishment have the following:

·         Facilities for hygienic handling and protection of non-packed raw material

·         Appropriate  protection from  pests,  rodents,  insects  and other vermin.     They shall be systematically destroyed continuously

·         Instruments and working equipment intended to come in direct contact with raw material will be made water tight and non-corrosive as they are intended for human consumption

·         Appropriate facilities for cleaning and disinfecting of equipment and instruments especially cleaning in place (CIP) system

·         An adequate waste disposal system which is hygienic and approved by the Pollution Control Board

·         Supply of potable water or non-portable water is permitted if does not indirectly risk contamination of the dairy products

·         Appropriate number of changing rooms with smooth, waterproof, washable walls and floor

·         Lockable room or secure place for storage of detergents, disinfectants and similar substances

·         Room with adequate capacity for storing raw materials and dairy products.

·         Working area should be maintained hygienically

·         The production of heat treated milk or manufacture of milk based products, which might pose a risk of contamination to other dairy products shall be carried out in a clearly separate working area

·         Adequate ventilation and lighting in accordance with Factory Act, 1948.

·         Adequate number of facilities with hot and cold running water

·         Facilities for cleaning tools, equipment and installations

·         Products which have not undergone same treatment shall be placed together to avoid cross contamination.

Meat Food Products Order

Regulation for the production of meat products are covered by the Meat Food Products Order, 1973.

The Directorate of Marketing and Inspection at the ministry of Agriculture is the regulatory for the order, which is equally applicable to domestic processors and importers of meat products. The order -

1.  Species sanitation and hygiene requirements for slaughter houses and manufacture of meat products.

2.  It also 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.

Ministry of Food processing industries administers Meat Food Products order (MFPO), 1973 which ensure quality and hygienic production of meat food products including fish products

Meat food products are regulated through licensing under MFPO, 1973. Provision of MFPO requires on four stages of inspection by qualified veterinary doctors for hygienic production of meat products

•       Ante-mortem inspection of animals before slaughter

•       post-mortem inspection of animals after slaughter

•       in-process physical inspection of meat, sanitary and hygienic processing in licensed unit

•       sampling and analysis of meat products in meat testing laboratories for various parameters

Consumer needs to know that processed meat food products may contain safe and permitted  preservatives  and  additives  as   indicate   in  the  label.   He  needs   to     check

„ingredients‟, „expiry‟ and „best before‟ date and insist on cash memo while purchasing. Consumer needs to understand that if the meat food product is contaminated, adulterated or sub- adulterated, legal remedies are available for penalizing the offenders. It is illegal to transport meat unless it has been prepared and processed according to the provisions of the order and carries the mark of inspection.

It provides means to:

·         Detect and destroy meat of diseased animals

·         Ensure that the preparation and handling of meat and meat products be conducted in a clean and sanitary manner

·         Prevent the use of harmful substances in meat foods

·         See that every cut of meat is inspected before sale to ensure its wholesomeness

The order also lays down rules and conditions for procedure to be adopted for the selection of disease- free animal, slaughter house practices for further treatment of the meat so as to maintain the meat in a wholesome manner and devoid of pathogens.

Essential Commodities Act, 1955

The main objective of this act is to supply of essential commodities to the public by proper regulation, prevention of black marketing and making it available to the public at reasonable price. This act has been amended upto 24.12.1986 and is under the Legislative Department, Ministry of Law, Justice and Company Affairs.

The essential commodities mean any of the following classes of commodities:

· Cattle fodder including oil cakes and other concentrates

· Coal including coke and other derivatives

· Component parts and accessories of automobiles

· Cotton and woolen textiles

· drugs

· Food stuffs including edible oilseeds and oils

· Iron and steel including manufactured products of iron and steel

· Paper including newsprint, paper board and straw board

· Petroleum and petroleum products

· Raw cotton whether ginned or un-ginned and cotton seed

· Raw jute

· Any other class of commodity which the Central Government by notified order declares to be essential commodity.

Salient features of this Act are as follows:

(1)  In its endeavor to ensure availability of essential commodities to the consumers and to protect them from exploitation by unscrupulous traders, the Government of India has armed itself with the Essential Commodities Act, 1955 and the Prevention of Black marketing and Maintenance of Supplies of Essential Commodities Act, 1980 (PBM Act,1980)

(2)  The Essential Commodities Act, 1955 provides for the regulation and control of production, distribution and pricing of commodities which are declared as essential for maintaining or increasing supplies or for securing their equitable distribution and availability at fair prices. The enforcement/ implementation of the provisions of the Essential Commodities Act, 1955 lies with the State Governments and UT Administrations.

(3)  The list of essential commodities has been reviewed from time to time with reference to the production and supply of these commodities and in the light of economic  liberalization in consultation with the concerned Ministries / Departments administering these commodities. The number of essential commodities has been brought down to 7 at present through such periodic reviews. The Central Government have also been empowered to add, remove and modify any essential commodity in the public interest in consultation with the State Governments. However, addition / modification of any essential commodity will depend on when there is a scarcity or non-availability of the commodity in a situation like war, natural calamities, disruption or threat of disruption of supply of such essential commodities, which cannot be tackled through normal trade channels requiring Central Government‟s intervention under the said Act.

(4)  To enable the State Governments/UT Administrations to continue to take effective action for undertaking de-hoarding operations under the Essential Commodities Act, 1955, it was also decided with the approval of the competent authority to impose restrictions by keeping i respect of edible  oils,  edible  oilseeds,  rice,  paddy  and  sugar. These  Orders have been extended from time to time.

(5)  The Prevention of Black marketing and Maintenance of Supplies of Essential Commodities Act, 1980 is being implemented by the State Governments/UT Administrations for the prevention of unethical trade practices like hoarding and black- marketing etc. The Act empowers the Central and State Governments to detain persons whose activities are found to be prejudicial to the maintenance of supplies of commodities essential to the community. Detentions are made by the States/UTs in selective cases to prevent  hoarding  and  black-marketing  of  the  essential commodities. Under the provisions of this Act, the State Governments are required to report the facts together with the grounds of detention and other particulars relating to it, to the Central Government within seven days of approval of the State Government

 

 

 

 

 

 

 

 ISO 9000 Quality Management System

·       It is looked at as a system with minimum quality requirements.

·       A quality system is a mechanism by which a company can organize and manage its resources to achieve, sustain and improve quality economically.

Benefits of ISO 9000 quality system:

 •       It enables the user to identify and plan tasks and their method of performance.

 •       It provides the means of identifying and resolving problems and preventing their re- occurrence, thereby improving conformance.

 •       It cuts down the poor quality cost.

 •       It generates objective evidence to demonstrate the quality of products and the effectiveness of the systems and thus builds up confidence among customers.

 •       This standard demands training for all personnel performing activities effecting  quality and hence improved performance.

 •       Reduces fire-fighting operations and better job satisfaction.

 •       Registration to ISO 9000 is a necessary prerequisite in different countries.

 •       It is not a product standard and hence can be used for any type of industry and for companies employing very few persons as well as whose work force runs in to thousands.

 •       Marketing advantages, recognition and publicity.

 •       Reduces liability risks.

Essential steps to ISO 9000:

 •       Acceptance by top management of quality as a vital element in the business

 •       Consultation with the workers‟ representatives to explain the concept and benefits of ISO 9000.

 •       Training task force members in the various aspects of ISO 9000 and the  methodology for its implementation

 •       Writing down work instructions, procedures, and manuals complying with the various clauses of the standard•       Preparing a quality manual setting out the company‟s policy and ensuring that these are better understood by all employees.

•       Training staff and work men in the methods and procedures.

 •       Implementing the document system and subjecting to a trial for few months.

 •       Conducting internal audits to assess its compliance with the ISO 9000 standard and taking corrective action.

 •       Arranging a preliminary audit by an external audit team.

 •       Arranging formal assessment by an accredited certification or registration body.

ISO 14000 Quality Management Systems

ISO 14000 is designed to provide a structure for the management of environmental compliance. The ISO 14000 series comprises numerous individual generic standards, which may be broadly classified according to the following six categories: Environmental Management Systems (EMSs), Auditing, Labeling, Performance Evaluations, Life Cycle Assessment, and Environmental Aspects of Product Standards.

The most familiar standard in the 14000 series is ISO 14001, entitled "Environmental Management Systems, Specification with Guidance for Use." Before being published in its final form, 14001 was widely distributed and closely studied as a draft international standard. Organizations will be able to register only to this one standard; all other standards in the series are guidelines to help companies set up, audit, and improve their environmental management systems.

Like ISO 9000, ISO 14000 is neither industry- nor product-specific. The anticipated benefits of registration to this new international standard include:

·       Worldwide focus on environmental management.

·       Promotion of a voluntary consensus standards approach.

·       Harmonization of national rules, labels, and methods through minimization of trade barriers and complications and promotion of predictability and consistency.

·       Demonstrated    commitment    to    maintaining    and    moving    beyond    regulatory environmental-performance compliance.

By implementing ISO 14000, any company can become truly competitive by:

·       Decreasing costs through increased efficiencies.

·       Creating and maintaining new market opportunities in areas such as Europe, which may eventually make registration to the standards a necessary condition of doing business within their jurisdiction.

·       Demonstrating environmental leadership.

·       Improving both its own corporate image and community goodwill.

·       Enhancing credibility through registration by an independent third party accredited by the appropriate national body, such as the RAB in the United States, or the Japanese Accreditation Board.

·       Streamlining/simplifying its EMS.

Preparing for ISO 14000: Many are conducting gap analyses - that is, evaluating their existing EMSs in relation to the requirements of the current ISO 14001 draft international standard. This enables them to develop road maps for achieving registration by effectively integrating ISO 14001 into their present environmental, quality, and corporate management systems. Of the companies that have already performed gap analyses, roughly 41% feel that their existing EMS is either close or very close to meeting the ISO 14001 standard,  according to a survey carried out by ML Strategies Inc.

A number of companies in almost every industry are adopting a wait-and-see attitude, holding off on seeking registration until such time as industry conditions demand it. As a result, the first of these companies to register will be those whose customers insist on it. But while these organizations delay taking action, many others will gain competitive advantage and get a jump on the future by registering before their customers require it.

Benefits of ISO 14000: The ISO 14000 standards are practical tools for organizations who are not satisfied with mere compliance with legislation – which may be perceived as a cost of doing business. They are useful tools for proactive organizations who understand that implementing a strategic approach can bring return on investment in environment- related measures.

The systematic ISO 14001:2004 approach requires the organization to take a hard look at all areas where its activities have an environmental impact. A properly designed ISO 14001:2004 Environmental Management System (EMS) allows efficient identification of opportunities for cost savings. It can trigger procedural and/or technological changes that reduce the total cost of a product or improve its value.

Some of the benefits of implementing an ISO 14000 Environmental Management System (EMS) in accordance with the ISO 14000 standards include:

1.Operational Benefits

·         Efficiency, discipline and operational integration with ISO 9000

·         Greater employee involvement in business operations with a more motivated workforce

·         Easier to obtain operational permits and authorizations

·         Assists in developing and transferring technology within the company

·         Helps reduce pollution

·         Fewer operating costs

·         Savings from safer workplace conditions

·         Reduction of costs associated with emissions, discharges, waste handling, transport and disposal

·         Improvements in the product as a result of process changes

2.  Environmental Benefits

·         Minimizes hazardous and non-hazardous waste

·         Conserves natural resources - electricity, gas, space and water with resultant cost savings

·         Prevents pollution and reduces wastage

3.  Marketing Benefits

·         Demonstrates to customers that the firm has met environmental expectations

·         Meets potential national and international government purchasing requirements

·         Delivers profits from marketing "green" products

·         Provides a competitive marketing tool

·         Improves international competitiveness

4.    Financial Benefits

·         Improves the organization‟s relationship with insurance companies

·         Elimination of costs associated with conformance to conflicting national standards

·         Process cost savings by reduction of material and energy input Safer products

·         Satisfying investor / shareholder criteria

·         Helps reduce liability and risk

·         Improved access to capital

Hazard Analysis and Critical Control Point (HACCP)

•       Hazard analysis and critical control point (HACCP) system has been recognized by the codex Alimentarius Commission as a tool to ensure the safety of food.

•       HACCP is a scientifically based protocol that is applied directly to the food procurement, production and distribution process.

•       HACCP / ISO 22000 food safety management system is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food.

•       HACCP is a preventive system used by the food industry to ensure food safety, pharmaceutical safety etc., which addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.

•       HACCP includes steps designed to prevent problems before they occur and  to correct deviations through a systematic way as soon as they are detected.

•       HACCP system controls hazardous elements in the food system such as contaminants, pathogenic microorganisms, physical objects (glass, metal and bone), chemicals (toxins, heavy metals and pesticide residues), raw materials, processing conditions, use directions for the consumer or storage condition. So HACCP consists of plan and system.

•       HACCP plan is a written document that is based on the principles of HACCP and that delineates procedure to be followed.

•       HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market.

The standard approach to HACCP is that specified by the codex Alimentarius, 1997, and follows seven basic principles:

1.    Conduct a hazard analysis

2.    Determine the critical control points

3.    Establishment of specifications for critical limits

4.    Development of monitoring and testing system to control critical point.

5.    Establishment of corrective actions when monitoring indicates that a particular CCP is not under control

6.    Establish record keeping procedures for verification to confirm that the HACCP system is under control

7.    Verification of HACCP system to confirm efficacy.

Benefits of implementing HACCP/ ISO 22000:

1.    A preventive approach to food safety

2.    Can help and identify process improvements and reduced customer complaints

3.    Reduces the need for and the cost of end product testing

4.    Is complementary to quality management system such as ISO 9000

5.    Enhances customer satisfaction/ reduces dissatisfaction

6.    Facilitates better understanding of food packaging safety issues throughout the organization

7.    Improves the organizations image

8.    Requires regular testing of data.

9.    Improves internal and external communications

 

 

 

Bureau of Indian Standards

Various committees including representatives from the government, consumers and industry, formulate the Indian Standards Institution (ISI). Safety performance and reliability are assured when the product is ISI marked. ISI is now known as Bureau of Indian standards. Bureau of Indian standards operates a certification mark scheme under the BIS Act, 1986. Standards covering more than 450 different food products have been published.

The organization runs a voluntary certification scheme known as ISI mark for certification of processed food items. Standards are laid for vegetable and fruit product, spices and condiments, animal products and processed foods.

Once these standards are accepted, manufacturers whose products conform  to these standards are allowed to use BIS label on each unit of their product. The products are checked for quality by the BIS in their own network of testing laboratories at Delhi, Mumbai, Kolkata, Chennai, Chandigarh and Patna or in a number of public and private laboratories recognized by them.

The certification scheme is basically voluntary in character but some of the items require compulsory BIS certification under PFA. They are food colors, food additives, infant milk food, infant formula, milk and cereal based weaning food, milk powder and condensed milk.

The activities are twofold the formulation of Indian standards in the processed foods sector and the implementation of standards through promotion and through voluntary and third party certification systems.

BIS has on record standards for most of processed foods. In general these standards cover raw materials permitted and their quality parameters, hygienic conditions under which products are manufactured and packing and labeling requirements.  Manufacturers complying with standards laid down by the BIS can obtain and “ISI” mark that can be exhibited on product packages.

Salient features / functions of the Bureau:

•       Standard formulation

•       Certification: Product, quality, management system, Eco mark, environmental management system, hazard analysis and critical control points.

•        Laboratory: testing, calibration and management

•        Standards: Promotion

•        Consumer affairs and

•       Awareness and training program.

 

Codex Alimentarius Commission

·         Codex Alimentarius Commission was established in 1962. The Codex Alimentarius which means “Food law” or “Food code” in Latin. The Codex Alimentarius Commission develops food standards, guidelines and related texts such as codes of practice under the joint FAO/WHO food standards program. It is also called Codex harmonized international standards due to involvement of both FAO and WHO.

·         The dual objectives of the Codex Alimentarius commission are to protect the health of consumers and to facilitate the international trade.

·         It brings all together all the interested parties like scientists, technical experts, governments, consumers and industry representatives to help develop standards for food manufacturing and trade.

·         These standards, guidelines and recommendations are recognized worldwide for their vital role in protecting the consumers and facilitating international trade.

·         The codex contract point in India is the Directorate General of Health Services (DGHS) in the ministry of Health; however the ministry of food processing industries is closely associated with the activities of Codex Alimentarius.

Salient features of Codex Alimentarius:

·         Protecting health of the consumers and ensuring fair trade practices

·         Promoting  coordination      of   all  food   standards   work   undertaken by  international governmental and non- governmental organizations

·         Determining priorities and initiating and guiding the preparation of draft standards

·           Finalizing the standards

·         Amending published standards

·         Submission of proposal for a standard

·         A decision by the commission or the executive committee

·         Preparation of a proposed draft standard by subsidiary body

·         Adoption of standard by the commission

·         Addition of CODEX STANDARD in the Codex Alimentarius.

The Codex secretariat is located at Rome and is financed jointly by the FAO and the WHO. At present there are 170 countries, including India as Codex members and this covers

98 per cent of the world‟s population. The codex commission meets every two years either in Rome or in Geneva.

Codex can be divided in to three main groups

1.    The commodity standards committee work vertically dealing with food products such as processed fruits and vegetables , fats and oil, fresh fruit and vegetables, natural mineral water, cocoa products and chocolates, fish and fishery products, sugar, milk, products, cereal and meat products.

2.    The general subject committees work horizontally on standards such veterinary drug residues, food additives and contaminants, pesticide residues, hygiene, labeling, inspection and certification systems, analysis and sampling, nutrition and foods for special dietary uses.

3.    The six regional coordinating committees are based in Africa, Asia, Europe, Latin America and Caribbean, North America and South West Pacific and the near East.

Codex decisions are not binding on its members not has any formal legal status, prior to the signing of the General Agreement on Tariff and trade, GATT in December 1994. Foods everywhere will ultimately be influenced by codex in many different dimensions- in safety standards, food additives, pesticide uses, labeling of pre- packed foods, international trade, competition and pricing, be the foods locally grown or imported from the other side of the world.

CODEX ALIMENTARIUS PROCEDURAL MANUAL: Criteria for the establishment of work priorities:

When a Codex Committee proposes to elaborate a standard, code of practice or related text within its terms of reference, it should first consider the priorities established by the Commission in the Medium-Term Plan of Work, any specific relevant strategic project currently being undertaken by the Commission and the prospect of completing the work within a reasonable period of time. It should also assess the proposal against the criteria set out below.

If the proposal falls in an area outside the Committee‟s terms of reference the proposal should be reported to the Commission in writing together with proposals for such amendments to the Committee‟s terms of reference as may be required.

Criteria applicable to commodities:

(a)  Consumer protection from the point of view of health and fraudulent practices.

(b)  Volume of production and consumption in individual countries and volume and pattern of trade between countries.

(c)  Diversification of national legislations and apparent resultant or potential impediments to international trade.

(d)  International or regional market potential.

(e)  Amenability of the commodity to standardization.

(f)   Coverage of the main consumer protection and trade issues by existing or proposed general standards.

(g)  Number of commodities which would need separate standards indicating whether raw, semi processed or processed

(h)  Work already undertaken by other international organizations in this field

 

 

 

 

THE FOOD SAFETY AND STANDARDS BILL, 2005

BILL: To lay down science based standards for articles of food and regulate their manufacture, import, export, storage, distribution and sale, to ensure availability of safe and wholesome food for human consumption and to establish Food Safety and Standards Authority of India.  It was enacted by Parliament in the Fifty-fifth Year of the Republic of India

I.        Short title, extent and commencement

a.    This act may be called the Food Safety and Standards Act (FSSA), 2005.

b.    It extends to the whole of India.

c.    It shall come into force on such date as the Central Government may, by notification in the Official Gazette, appoint, and different dates may be appointed for different provisions of this Act.

II.        Declaration as to expediency of control by the Union: It is hereby declared that it is expedient in the public interest that the Union should take under its control all articles of food.

III.          Definitions: In this Act, unless the context otherwise requires -

1.    “Adulterant” means any material which is or could be employed for the purposes of adulteration

2.     “Adulteration” - It includes intentional addition, substitution or abstraction or substances which adversely affect the purity and quality of foods incidental contamination of foods with deleterious substances such as toxins and insecticides due to ignorance, negligence or lack of proper storage facilities. Contamination of the food with harmful insects, micro organisms like bacteria, fungus, moulds etc during production, storage and handling.

3.    “Advertisement” means any visible representation or announcement made by means of any light, sound, smoke, gas, print, electronic media, internet or website".

4.    “Authorized Officer” means an officer authorized by the Food Authority to enforce and execute rules and regulations, orders and any other provisions of this Act relating to import and export of articles of food

5.    "Chairperson" means the Chairperson of the Food Authority.

6.    “Claim” means any representation which states, suggests or implies that a food has particular qualities relating to its origin, nutritional properties, nature, processing, and composition or otherwise.

7.    “Commissioner of Food Safety” means the Commissioner of Food Safety in the State or the union territory.

8.    “Consumer” means persons and families purchasing and receiving food in order to meet their personal needs.

9.    “Contaminant” means any substance, not intentionally added to food, which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry or veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or  holding  of such food or as a result of environmental contamination, but does not include   insect fragments, rodent hair and other extraneous matter.

10.  “Designated Officer” means the officer appointed by the Food Authority or the State Commissioner of Food Safety, by notification in the Official Gazette.

11.  “Enforcement authority” means an authority prescribed by the Act, rules and regulations for the purpose of enforcement of this Act.

12.  “Enforcement officer” means the officer by whom they are to be enforced and executed and includes Food Inspector of the State Commissioner of Food Safety and Authorized Officer of the Food Authority.

13.  “Extraneous matter”: Food containing any matter which may be carried from the raw materials, packaging materials or process systems used for its manufacture or which is intentionally added to it, though such matter may not render such article of food injurious to health.

14.  "Food" (or "foodstuff") means any substance or product, whether processed, partially processed or unprocessed, consumed by humans and includes drinking water, chewing gum and beverages.

15.  “Food additive” means any substance which is added to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation or treatment of such food affects the characteristics of such food, but does not include contaminants.

16.  “Food Authority" means the Food Safety and Standards Authority of India established under section 4.

17.  "Food business" means any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of  production, processing and distribution of food and includes import, export and sale of food and food service providers.

18.  “Food business operator" means the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control.

19.  “Food hygiene” means all the conditions and measures necessary for the manufacture, processing, sale, storage and distribution of food designed to ensure safe and wholesome food for human consumption.

20.  “Food Inspector” means an officer authorized by the State Commissioner of Food Safety to enforce and execute rules and regulations, orders and any other provisions of this Act relating to manufacture, distribution, sale of articles of food.

21.  "Food law" means the laws, Acts, orders, rules, regulations, notifications  and orders governing food at every stage of its production, processing and distribution.

22.  “Food Laboratory” means any laboratory or institute established by the Central or the State Governments or any other agency and accredited by National Accreditation Board for Testing and Calibration of Testing Laboratories (NABL) and recognized by Food Authority.

23.  “Food safety audit” means a systematic and functionally independent examination of food safety measures adopted by manufacturing units to determine whether  such measures and related results meet with objectives of food safety and the claims made in that behalf.

24.  “Food Safety Management System” means the adoption of good manufacturing practices (GMP), good hygienic practices (GHP), hazard analysis and critical control point (HACCP) and such other practices as may be notified by the Food Authority, by the food business engaged in the manufacture, processing, sale, storage and distribution of food.

25.  “Genetically modified food” means the food, which is produced through techniques in which the genetic material has been altered.

26.  “Hazard” means a biological, chemical or physical agent in food with the potential  to cause an adverse effect on the health of  consumer.

27.  “Ingredient” means any substance, including a food additive used in the manufacture or preparation of food and present in the final product although in a modified form.

28.  “Irradiation” means any physical procedure, involving the intentional exposure of food to ionizing radiations.

29.  “Label” means any tag, brand, mark, pictorial or other descriptive matter or display of written, printed, stenciled, marked, embossed or impressed matter on, or attached to a   container, cover, lid or crown of any food package.

30.  “License” means a license granted under this Act.

31.  Local Area or Specified Area” means any area, whether urban or rural, declared by the Central Government or as the case may be, the State Government by notification in the Official Gazette, to be a local area for the purposes of this Act.

32.  “Manufacture" includes any process incidental and ancillary to the manufacture of an article of food.

33.  “Manufacturer” means a person engaged in the business of manufacturing any article of food for sale.

34.  “Member" means a whole-time or a part-time member of the Food Authority and includes the Chairperson.

35.  “Misbranded” – A food may be considered as misbranded if it has a label which gives false or misleading information about the product. Failure to specify weight, measure, names of additives (color, flavoring) limitations in use of the product, name of the manufacture as well as misleading the consumer in terms of size are considered as misleading of foods.

36.  "Notification" means a notification published in the Official Gazette.

37.  “Package” means a box, bottle, casket, tin, barrel, case, receptacle, sack, bag, wrapper or other thing in which an article of food is placed or packed.

38.  “Pesticide residue” means any specified substance in or on food resulting from the use of a pesticide or any derivatives of a pesticide, such as conversion products, metabolites, reaction products and impurities considered to be of toxicological significance.

39.  “ Premises” include any shop, stall, place or vehicle or vessel where any article of food is sold or manufactured or stored for sale.

40.   "Prescribed" means prescribed by rules and regulations made there under this Act.

41.  "Primary food" means any article of food, being a produce of agriculture or horticulture or animal husbandry and dairying or aquaculture in its natural form.

42.  “Proprietor” means the person who carries the business.

43.  "Regulations" means the regulations made by the Food Authority.

44.  “ Risk”, means the probability of an adverse effect on the health of consumers and the severity of that effect, consequential to a food hazard.

45.  “Sample” means a sample of any article of food taken under the provisions of this Act or any rules and regulations made under the act.

46.  “Standard”, means the standard notified by the Food Authority under this Act.

47.  “Sub-standard” - If the food deviates in the percentage of any of its ingredients or parameters provided in the standards laid under the rules or regulations made under this Act.

48.  “Tribunal” means the Food Appellate Tribunal established under section 71 of this Act;

49.  “Unsafe food” means food which is injurious to health or unfit for human consumption.

       Establishment of Food Safety and Standards Authority of India (FSSAI)

(1)  Within three months from the date of the commencement of this Act, by notification in the Official Gazette, The central government established a body known as the Food Safety and Standards Authority of India to exercise the powers conferred on, and the functions assigned to, it under this Act.

(2)  The Food Authority is a corporate body having perpetual succession and  a common seal with power to acquire, hold and dispose of property, both movable and immovable.

(3)  The head office of the Food Authority shall be at New Delhi. It may establish its offices at other places in India.

Composition of the Food Authority and Qualification for appointment of its Chairperson and other Members:

(1)  The Food Authority shall be composed of eleven members excluding the  Chairperson as follows:

(a)  Chairperson

(b)  six members not below the rank of Joint Secretary to be appointed by the Central Government, to respectively to representing the Ministries of the  Central Government dealing with

(i)  Agriculture,

(ii)  Commerce,

(iii)  Consumer Affairs,

(iv) Food Processing,

(v) Health,

(vi) Law and Justice,

(c)  Two representative one each from food industry and consumer organizations.

(d)    One Eminent Food Technologist or scientist

(e)  Two members to be appointed by rotation in alphabetical order to represent the States and Union territories.

(2)  The Chairperson and members of the food authority shall be appointed in such a way to secure the highest standards of competence.

(3)  The Chairperson shall be appointed by the Central Government by a notification in the Official Gazette, from amongst the persons of eminence in the field of food science or from amongst the persons from the administration who have been associated with the subject and is either holding or has held the position of not below the rank of Secretary to the Government of India.

(4)  The Chairperson of the Food Authority shall be appointed by the Central Government on the recommendation of the Selection Committee.

Selection Committee for selection to recommend Food Authority Members:

(1)  The Central Government shall, for the     purpose of sub-section    (3)  of section 5, constitute a Selection Committee consisting of

(a)  Cabinet Secretary – Chairperson

(b)  Secretary-in-charge of the Ministry of Food Processing Industries as the convener Member.

(c)  Secretary-in-charge of the Ministries of the Central Government dealing with the Departments of Health, Legislative and Personnel – Member.

(d)  Chairman of the Public Enterprises Selection Board – Member.

(e)  An eminent food technologist to be nominated by the Central Government – 

Member.

___________________________________________________________

Courtesy :    Ms.K. Suseela, College of Food Science and Technology, Bapatla  and Dr. Jessie Suneetha W, College of Food Science and Technology, Pulivendula