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Chapter 1-lecture 2.pptx
- 1. Food quality control Chapter1 Lecture 2
- 2. Food Standards • Effectivefood standards and control systems are required to integrate quality into every aspect of food production and service, to ensure the supply of hygienic, wholesome food as well as to facilitate trade within and between nations. There are four levels of standards which are well coordinated.
- 3. • a. CompanyStandards: These are prepared by a Company for its own use. Normally, they are copies of National Standards. • b. National Standards: These are issued by the national standards body, Food Safety and Standards Authority. • C. Regional Standards: Regional groups with similar geographical, climate, etc. have legislation standardisation bodies. • d. International Standards: The International Organisation for Standardisation (ISO) and Codex Alimentarius Commission (CAC) publish international standards. Conti…
- 4. International Organisations andAgreements in the Area of Food Standards, Quality, Research and Trade • Since ancient times, governing authorities the world over, have made attempts to develop and implement food standards in order to protect health of consumers and prevent dishonest practices in sale of food. • There have been several international organisations and agreements which have played a role in enhancing food safety, quality and security, facilitating research and trade. The major organisations which are playing a key role are:
- 5. Conti… • 1. CodexAlimentarius Commission (CAC) 2. International Organisation for Standardisation 3. World Trade Organisation
- 6. 1. Codex AlimentariusCommission • CAC is an intergovernmental body formed with the objective of establishing international standards to protect the health of the consumers and facilitate food and agricultural trade. • In 2017, the membership of Codex was 187 member countries and one Member Organisation (European Community) respectively. CAC has become the single most important international reference point for developments associated with food standards.
- 7. • The documentpublished by the CAC is Codex Alimentarius which means ‘Food Code’ and is a collection of internationally adopted Food Standards. • The document includes Standards, Codes of Practice, Guidelines and other recommendations in order to protect consumers and ensure fair practices in food trade. Different countries use Codex Standards to develop national standards. Conti…
- 8. 2. International Organisationfor Standardisation (ISO) • The International Organisation for Standardisation (ISO) is a worldwide, non-governmental federation of national standards bodies (ISO member bodies). The mission of ISO is to promote the development of standardisation and related activities in the world with a view to facilitate the international exchange of goods and services, and to develop cooperation in the spheres of intellectual, scientific, technological and economic activity.
- 9. • The workdone by ISO results in international agreements which are published as International Standards. ISO 9000 is an international reference for quality requirements. It is concerned with “Quality Management” of an organisation. Adoption of these standards is voluntary. The difference between Codex and ISO are given in the box given hereby. Conti…
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- 11. 3. World TradeOrganisation (WTO) • WTO was established in 1995. The main objective of WTO is to help trade flow smoothly, freely, fairly and predictably, by administering trade agreements, settling trade disputes, assisting countries in trade policy issues. The WTO Agreement covers goods, services and intellectual property.
- 12. • In orderto enforce adoption and implementation of standards, there is a need for a strong Food Control System. An effective food control system must consist of — (i) Food Inspection and (ii) Analytical capability. • Food Inspection: Conformity of products to standards is verified through inspection. This will ensure that all foods are produced, handled, processed, stored and distributed in compliance with regulations and legislation. Government / Municipal authorities appoint food inspectors to investigate the status of quality conformity to standards in their laboratories. Conti…
- 13. • Analytical capability:There is need for well-equipped, state-of-the-art accredited laboratories to carry out analysis of food. Further, well- trained personnel having knowledge of principles of laboratory management and physical, chemical and microbiological analysis of food, test foods and food products are also required. • A broad range of analytical capabilities is required for detecting food contaminants, environmental chemicals, biotoxins, pathogenic bacteria, food-borne viruses and parasites. Conti…
- 14. Food Safety ManagementSystems • Over the years, issues related to food safety and quality have gone beyond just the avoidance of food-borne pathogens, chemical toxicants and other hazards. A food hazard can enter/come into the food at any stage of the food chain; therefore, adequate control throughout the food chain is essential. Food safety and quality can be ensured through:
- 15. • Good ManufacturingPractices (GMP) • Good Handling Practices (GHP) • Hazard Analysis Critical Control Points (HACCP) Conti…
- 16. Good Manufacturing Practices(GMP) • Good Manufacturing Practices (GMP) are a part of quality assurance to ensure that manufacturers/processors take proactive steps to ensure that their products are safe. • It enables to minimise or eliminate contamination and false labelling, thereby protecting the consumer from being misled and helping in purchasing products that are not harmful. GMP is a good business tool that helps to refine (improve) compliance and performance by the manufacturers/producers.
- 17. Good Handling Practices •Good Handling Practices indicate a comprehensive approach from the farm to the store or consumer, in order to identify potential sources of risk and indicates what steps and procedures are taken to minimise the risk of contamination. It ensures that all persons who handle food have good hygiene practices.
- 18. Hazard Analysis CriticalControl Point (HACCP) • HACCP is a means of providing assurance about safety of food. HACCP is an approach to food manufacture and storage in which raw materials and each individual step in a specific process are considered in detail and evaluate. • ed for its potential to contribute to the development of pathogenic micro organisms or other food hazards.
- 19. • It involvesidentification of hazards, assessment of chances of occurrence of hazards during each step /stage in the food chain — raw material procurement, manufacturing, distribution, usage of food products and defining measures for hazard(s) control. Conti…
- 20. Conti…. • Why implementHACCP? • It is a preventive approach to ensure food safety. • End product inspection and testing, although important, is time consuming, expensive and detects the problems only after they occur. In contrast, HACCP enables us to detect hazards at any stage of processing or manufacture in order to ensure a good quality end product, by taking appropriate action at the stage where the problem occurs.
- 21. Conti… • It enablesproducers, processors, distributors and exporters to utilise resources efficiently and in a cost effective manner for assuring food safety. FSSA, 2006 places primary responsibility for safe food with producers and suppliers through HACCP, GMP, GHP. This is important for consumer protection and international food trade. • It assures consistently good quality products
- 22. Scope • Professionals whotake up careers in this area need to have adequate knowledge and expertise in Food Chemistry, Food Processing and Preservation, Food Analysis and Quality Control. • It is also desirable to be well versed in Food Microbiology, Food Laws and Sensory Evaluation. Professionals may be employed with regulatory and public health agencies as food legislators, food safety officers (inspectors), food analysts/public analysts.
- 23. Conti… • Professionals canalso work in voluntary agencies such as Quality Control Laboratories. One can work as food auditor after undergoing required training. Further, large food industries, flight kitchens, etc. have in-house quality control units which require trained professionals. In a Food Industry, numerous opportunities are available as shown in Fig. 1.6.
- 25. Conti… • Self-employment andEntrepreneurship: One can initiate entrepreneurship activities through analytical food laboratory, food safety consultancy and Food Safety and Sanitation Education. • Placement options are emerging at different levels in both regulatory and health agencies. Integrated approaches in Home Science curriculum, especially in the discipline of Food Science and Nutrition, impart the knowledge to improve safety and quality. The courses enable to develop skills necessary to understand and manage food safety hazards.