Chapter

Quality and Food Safety

Food
6
Learning Objectives

student's willbe able to :

After studying this chapter to food safety and quality,
of various issues related
Explain the importance occur,
Understand how food-borne illnesses food qualit.
national and international food standards and their role in ensuring
Know about
safety, systems,
Understand the importance of food safety management
avenues/options in this area.
Be acquainted with various career
Introduction
of
Food determines health, nutritional status and productivityand
be wholesome
an individual. The food that we eat should
safe. Unsafe food can lead to anumber of food-borne diseases.
Food borne illness caused by contaminated or adulterated
foods is a global public health concern. According to the
Ministry of Health and Family Welfare, India (September 2010)
more than 300 million children (0-5 years) suffer from acute
diarrhoea every year. Food safety and quality are of global
significance because food-borne illness not only results in
serious losses to human and material resources, but it also affects
the economic growth of a person and nation.
Effects of Food-borne Illness
On an Individual
Food-borne illness affects the overallhealth, work and personal life of a person.
It results in loss of family income.
Increase in medical expenses.
Extra expenditure on special dietary needs.
Loss of productivity, leisure and travel opportunities.
May cause death also.
On an Establishment
Food-borne illness outbreak can cause losses to establishments (restaurants, café, hotels, hospitals, etc-) a
the reason an establishment is forced to closed.
Loss of customers and sales. Loss of prestige and reputation.
Lawsuits or litigation. Increase insurance premiums.
Lowered employee morale. Employee absenteeism.
Embarrassment.
PremierHSC-XU
112 (Food Quality and Food Safety)
 Significance of Food
Consumingfood
Quality and Safety
contaminatedby microbial
foodaallergy or other food-borne
important to ensure diseases. pathogens, toxic chemicals or radioactive materials may lead to
It is very food safety in the present
Changing food habits, context because of-
Popularisation of mass catering
Globalisaion of food supply. establishments,
With globalisation of food supply, the need to
.acoming stronger. On World Health Day, 7 April strengthen food safety systems in and among all cout
2015, WHO started promoting efforts to improve
safety, from farm to plate (and everywhere in 1oou
between) with the slogan :
"From Farm to Plate, Make Food Safe"
Tadsafety is a public concern because food-borne diseases may be
serious and lead to death. Food quality is
rtant at the domestic level, but it is even more critical in large scale
food production
at places where food is freshly prepared and served in bulk for e.g., food joints, juice bars, and processing,
hotels, mess etc.ana
Advances in food technology and processing, larger per
growing consumer demand have increased the manufacture of capita income,
a variety better purchasing
of products of processedPower
foods and
and
nctional foods or food for health. Therefore, assessing guality of raw as well as processed foods is a
public health concern.
matter Or

Factors Underlying Signiticance of Food Quality and Safety

(i1 Increase in the number of people consuming food outside the home because of busy lifestyle : The
chances of food contamination are more in commercial settings where a lot of people are involved in
preparation and handling of foods in bulk. Also, food is prepared many hours in advance and inappropriate
storage may cause food spoilage.
(i) Large variety of processed and packaged foods in the market :The need for ensuring food safety has
increased because of the large variety of processed and packaged foods being manufactured.
(iii) Increasing demand of convenience food : The quality and purity of spices, condiments and oilseeds
quality of
processed at home in the past was not a matter of concern but it is essential to- check the food
in popular
pre packaged spices, condiments, spice powders, mixes, raw food, processed foods etc which are
demand in cities and metros these days.
management during mass
(iv) Mass production and transportation of food : Risk assessment and safety transportation
involved in
production and mass distribution is critical because of the complex procedures
consumption.
of bulk food and the long gap between processing and
Food-borne microbial diseases have increased due to microbial
(v) Increasing incidence of food borne diseases: and international travelling.
adaptations, antibiotic resistance, altered human susceptibility recent years but
Emergence of new pathogens : Many food-borne pathogens have been identified in the identify and
M)
food-borne illnesses are still unknown. So it is very important to detect,
the causes of many
form active surveillance (inspection) networks at national as well as
recognise new pathogens and
international level.
track important food-borne illnesses, and provide information
Active Surveillance Networks : They prevention efforts.
safety and
tor making policies for food mass catering establishments and the
: As a result of popularity of
TV1) Globalisation of food supply important to strengthen food safety systems in and between all countries
is
globalization of food supply, itlevel. World Trade Organisation(WTO)
For e.g., Indiais a signatory to the
at national and international provided greater access to world markets and opportunities for
has
non-tariff agreement, which
international trade.
113 (Food Quality and Food Safety)
Premier H.Sc.-XIl
 (viii) Increasing domestic and international trade: Effective food standards and control
syst
protect food production and international trade, so every country should ensure safety e
andms hel
domestic as well as imported foods. Food manufacturers should follow the given standards
and safety, and get their products regularly tested.
qual
of quzit,
(ix)
Checking nutrients and contaminants in food: Checking nutrients and contaminantsin food is
because food safety and quality is affected by
Contamination caused by pollution of atmosphere, soil and water, use of pesticides in imporz:
also contaminate food.
Use of additives
such as preservatives, colourants,flavouring agents and other substances like
agricult-
(x)
Increasing scope of this field : The scope and career opportunities in this sector have increased staoilize
the demand for safe, wholesome and nutritious foods is high in today's dynamic food businessenviobecaus
Basic Concepts Related to
Food Quality and Safety
Food Safety
According to Food Safety and Standards Authority of India (FSSAI), the prime body that provides certificat
for food safety,
Food safety means adequate control on the presence of food-based hazards in food at the
its consumption. time of
Food Safety refers to handling, preparation, and storage of food in ways that
It means assurance that food will not cause any harm to prevent food-borne illness
to its intended use.
the consumers when it is prepared and eaten according

Some Examples of Food Safety Procedures and Policies :

Personal hygiene. Personal presentation and preparation.
Pest control.
Waste management.
Cleaning and sanitising. Temperature control and measurement.
Food Safety hazard identification.
To understand food safety in a better way we first
need to understand the two concept- toxicity and
1. Toxicity : It is the capacity of a substance to hazard.
produce harm or injury of any kind under any
2 Hazard:It is the relative
probability that when substance is not used in a prescribed manner andconditions
it will cause harm or injury. Hazards can be quanty
effects on the health of consumers. physical, chemical and biological causing harmful/advers
(i) Physical Hazard : Physical Hazard refers to
which causes illness or injury e.g., wood, any physical material not normally found in o
stones, parts of pests, hair etc.

Bidis and Cigarettes Hair Stones Stems and Seeds Strings, Jute
Fibres

Bone, Fragments,
Feathers
Jewellery Nails, Nuts and Bolts Button
Fig. :Physical Hazards in Foods
 (ii) Chemical Hazards : They are
ma be addet o iooi
intentionally or un-intentionallychemicals or deleterious substarnces whick
for eg. pestiades, chernic2l residues. toic metzls poiyhioriatei
biphenyls, preservatives, food colours and other additives
Chemical Hazards in Fots

Pestades Resaues Veterinary Residues

Non-PerTISsibie
Food Aádtrves
Excess of Perssbóe Cexng
Food Aáitrves Cheacais

iü) Biological Hazards : Biological Hazard are living organisms and mcrooological
organnsms ife
microorgarisms associated with food and cause diseases are known 2s food-bore patriogenS
Visible Biological Hazards in Food

Fiy Weevils Cockroaches Caterpillars

Invisible (Micro-biogical) Hazards in Food

Bacteria Yeasts Protozoa Molds

Iypes of Food-borne Diseases

There are two types of food-borne diseases from microbial pathogens-
1. Food-borne Infection
(1) Food-borne infection is caused by eating tood that contains live bactena or pathogens which cause
illness as they grow in the human gastrointestinal tract.
) Common food-bome illness pathogens are- Norovirus from ontaminated tood and Salmonella in
raw eggs and meat.
Premier H.SC.-XII 15 (FoodQuality and Food
Safety
 How Does Salmonella Spread?
Salmonella exists in the intestinaltract of animals, raw milk and eggs. Heat
but inadequate cooking allows some organisms to survive. destroys Salmonela,
It is also spread through cross-contamination. For e.g., when we cut raw
achopping board and use it for chopping other food meant for consuming meat
or
notpoultry
raw ie on
for e.g., salad.
Food may become infected by Salmonella if an infected food handler does not
cooking
with soap after using the bathroom and before touching food. Salmonella wash hands
quickly and double their number every 20 minutes. can reproduce very
The symptoms of Salmonella infection are diarrhoea, fever and
abdominal cramps.
(i) "Foodborne illness also includes allergic reactions
2. where foods act as acarrier of the allergen
Food-brne Intoxication or Food Poisoning
Food-borne Intoxication or Food Poisoning is caused by eating food that
pathogens; the pathogens themselves do not cause illness. contains toxins released by
Symptoms occur rapidly, usually
central nervous system or both. within 2-12 hours. These toxins either affect the intestine or the
A common example of food-borne
not the bacteria that intoxication is botulism- this illness is caused by botulinum
produce it. toxins,
Causes of Food
(i) Toxins Intoxication/Poisoning:
Produced by Microorganisms : Some bacteria
food even if pathogen have been killed. produce harmful toxins which are in present
(ii) Temperature
or cold enough. Conditions Microrganisms produce toxins when the food
:
has not been hot enough
(iii) Presence of Toxins in
so foods which smell and Atmosphere : Toxins in food carnnot be detected by smell,
in air, dust, or water. It is appear good are not necessarily safe. For e.g., appearance or taste
also present in the nasal
healthy individuals. People carrying passage, throat and Staphylococcus aureus can exist
on skin, hair of 50 per cent ot
on their body while food this organism, may
(iv) Infected Food handling. Diarrhoea is also onecontaminate
of the
food if they touch these places
Handlers : Food handlers can transfer symptoms of this contamination.
to the food while
(v) Parasites : processing, preparing, cooking and biological,
serving the
chemical or physical contaminants
food.
Parasites can also cause infestation, for e.g.,
(vI) Insects and Pests :
Food can be infested by worm infestation by tape worm in porK.
(vii) Biological Hazards : pests and insects too.
Biological
efforts in the area of food safety, hazards are a major cause of food-borne
pathogens continue to emerge. microbial food-borne pathogens are still illnesses.
a serious
In spite of all ue
Factors That Can Lead To concern ana
Human host.
Emergence of Pathogens
Animal hosts and their
The pathogen itself. interactions with humans.
The environment
including how food is
Changes in Host Susceptibility : Due produced,
to processed, handled and stored.
OCcur in
vulnerable populations. malnutrition, age and other
borne disease. For e.g., infants, the Vulnerable group includes those who conditions new infections may
are highly tofood
systemdue tocancer, AlDS, diabetes,elderly,
or
pregnant or lactating susceptible
women, people with impaired immune
that
 Genetic exchange or
mutations in the organisms can create new strains that cause disease.
Exposure to new
and increased
pathogens through changes in eating habits, mass production, food processing
globalisation
geographic areas. For e.g.,
of the food climate,
supply can allow pathogens to emerge in new populations or new
New
Norovirus,
pathogens Will continue to evolveRotavirus, Hepatitis E contributing to about 70 per cent of cases.
and we have to develon methods to isolate, control thent
detect their presence in foods.

Some Important Terms Related To Food Safety

In the context of food safety, it is important to understand the terms- contamination and adulteration.
Food Contamination : Food contamination refers to the presence ofharmful
1. chemicals ormicro-orguntso
in food, which an cause serious illnesses if consumed. There mav be harmful, or objectionable toreign
substances in fo0d such as chemicals, micro-organisms, dilutants before/during or after processing Ot
storage. Food contamination happens when foods are corrupted with another substance. It can happen
during the process of production, transportation, packaging, storage, sales or cooking. The contamination
can be physical, chemical or biological.
(a) Food Contaminants : Food contaminants are any substances not intentionally added to food but
may be present in food as a result of the production. manufacture, processing, preparation, treatment,
packing packaging transport or holding of food or due to environmental contamination.
(b) Unintentional Contamination : Unintentional contamination may occur during produCtion,
processing storage and marketing. For e.g, Edible oil may be contaminated during processing due
to leakage of mineral oil in production line. Food contamination is a serious threat in South-East
Asian countries due to the lack of produce harvesting norms, food handling standards, and
environmental regulations.
2. Adulteration :Adulteration offood is commonly defined as "the addition or subtraction of any substance
affected".
toor from food, so that the natural composition and quality of food substance is
Adulteration may be:
to food or altering the existing natural
(a) Intentional Adulteration : By either removing substances
properties of food knowingly. or lack of facilities for maintaining
(b) Unintentional Adulteration: Due to ignorance, carelessness
food quality. harvesting, storage, processing, transport
the period of growth,
(c) Incidental Contamination : Duringconsidered.
also
and distribution of foods are nature, high demand
most commonly adulterated food item because of their inherent
Spices are the
and high price.
food adulteration are:
Other common examples of
other seeds.
Whole spices : Dirt, dust, or talc, powder.
salt powder
Chilli powder : Brick powder, fat, mashed potato, sweet potato, etc.
Ghee/butter : Vegetable ghee, animal
Saccharin.
Ice cream and beverages
syrup.
Honey : Jaggery, sugarcolourants
artificial are :
Some examples of non-permitted coal tar colour).
yellow (a
Sweets : Metanil
Rhodamine B. green peas :
Malachite green.
Chilli powder : vegetables,
gourd, green
Green chilli, bitter chromate.
Turmericpowder : Lead
17 (Food Ouality and Food Safe
 Adulterant: "Adulterant" means any material used for making the food

unsafelsub-standardmis
(d)
Oranded or containing extraneous matter. Food is declared adulterated if:
A substance is added which depreciates or injuriously affects it.
Cheaper or inferior substances are substituted wholly or in part.
Any valuable or necessary constituent has been wholly or in part abstracted.
It is an imitatior.

It is coloured or otherwise treated, toimprove its appearance orrif it contains any added
injurious to health.
For whatever reasons it's quality is below the Standard.
substance
Adulterated food is dangerous because it may be toxic, harm health and deficiernt in
for
proper growth and development. nutrients essential
Food Quality
Food quality is the quality characteristics of food that is acceptable to
Food Quality refers to attributes that consumers.
that includes external factors such as- influence product's
a value to consumers. Food safety is a holistic.
colour, texture,
other factors such as- nutritive value, federal grade shape, appearance, taste, flavour, odour, alongconcept
with
standards
microbial). Safety is the most important characteristic of food (for e.g., of eggs) and internal (chemical, physical
Food quality includes both quality.
safety hazards as well as positive negative attributes such as- spoilage, contamination, adulteration, food
attributes such as- colour, flavour, texture. In short we
Food Quality refers to the features and can say that
characteristics
Acceptable to consumers and meet their expectations,
of a food product that is :

Value for money,

Conformns to the required specifications, and
Profitable to the company.
Examples of Food Quality Attributes
External factors such as appearance
Texture. (size, colour, shape and consistency).
Flavour (odour and taste).
" Correct labelling with the
Products must be properly ingredients, nutritional information and
packaged
Ingredient standards are maintained. and sealed. supplier/manufacturer
details listed.
Food quality also deals with
product traceability, should a recall of the
Governments and food product be
international
to ensure quality and safety of bodies have laid down food
required.
food. standards for manufacturers and suppliers
Food Service Providers
packaging and service) should (those involved at all stages of
follow good
should keep the following salient manufacturing pre-preparation
practices for
and preparation/processing

Quality of raw materials and points food safety. To ensure

in mind safetvther
water. food
Cleanliness of the premises,
Storage of food at appropriatepersonnel, equipments, food
Food hygiene norms. temperature. preparation/storage and serving areas.
Good service practices.
foodStandards
Food standards refers to set of norms/rules prescribed by government and related agencies to ensure
food safety du
during various stages of food procurement, manufacturing, processing, storage,
transportation, etc.
Etfectivefood standards and control systems can improve quality of food production and service, ensure the
supplyof hygienic, wholesome food and promote trade within and between nations.
There are four levels of standards which are well coordinated.
Company Standards : These are prepared by a Company for its own use. Normally, they are copies of
(a) National Standards.
(b) National Standards : These are issued by the national standards body.
Regional Standards : Regional groups with similar geographical, climate, etc. have legislation
( standardisation bodies.
International Standards : The International Organisation for Standardisation (ISO) and Codex
(d)
Alimentarius Commission (CAC) publish international standards. It is mandatory for every member
nation to follow standards prescribed by these agencies.

Food Standards Regulations in India

and nutritious food to
The main objective of every food law is to ensure availability of safe, pure, wholesome 'Prevention
ihe public. In regard to this, the Indian government enacted afood law in 1954 which is known as
of FoodAdulteration Act, 1954 and rules were made there under in 1955. Over the years and according to
needs the Act has been amended numerous times (over 200 amendments). This implies at all foodorders products
many other and
manufactured in India, or imported and sold in India. Besides this Act and the rules,
acts were implemented to ensure food safety and quality, such as :
vegetable products are laid down.
(a) Fruit and Vegetable Product Order : Specifications for fruit and
products is licensed under this order.
(b) Meat Food Products Order : Processing of meat
vanaspati, margarine and shortenings are laid down.
() Vegetable Oil Products Order : Specifications for
Voluntary Product Certification
interest in view and to ensure quality of food and other consumer products, the government
Keeping consumers
and marking schemes such as
has initiated many voluntary grading Standards (BIS) deals with standardisation of
various consumer
BIS : The Bureau of Indian
1. ISIMark of
scheme known as 'ISI' Mark for processed
voluntary certification
g00ds including food products and runs a
foods.

NDIA

RMMEN
ISIMark Agmark

scheme of certification of agricultural products (raw and processed) for

Agmark is a voluntary
2
Agmark :. Consumers.
Safeguarding the health of
FSSA, 2006
Food Safety and Standard Act- to follow different regulations and laws so the Indian Government
and
The food ndustry found it cumbersome food safety under one
umbrella enacted a new law i.e. 'Food Safety
to
the laws related
Integrated/combine 119 (Food Quality and Food Safety)
Premier H.Sc.-XIl
4na Standards Act (FSSA), 2006.Provisions, rules andregulations made under it
are known as the Food Safety and Standards Rules, 2011 and Regulations 2011.

1ssai
This act came into force w.e.f. 5th August 2011.
Ihe need for an integrated new food law was felt because of -
Changing scenario of food habits of the public. Lic. No. XXXXXXXXXXXX
Development in food technologies.
Use of processed food of different varieties globally.
Toend the multiplicity of food laws and multi departmental control.
Role/Objectives of the FSSA
To consolidate the laws relating to food.
To lay down scientific standards for food
To regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe ut
wholesome food for human consumption.
The Act has provisions for maintenance of hygienic conditions in and around
manufacturing premisee
Assessment and management of risk factors to human health in a scientific manner, which were not
specified in the PFA.
It reflects the international shift in food laws, from
compositional standards (vertical standards) to safetr
(horizontal standards).
International Organisations and Agreements in the Area of
Food Standards, Quality, Research and Trade
International food trade has existed for thousands of years but until not
produced, sold and consumed locally. Over the last century, the too long ago, food was mainly
grown tremendously, and a quantity and variety of food amount of food traded internationally has
the globe today. In order to protect never before possible, is exported to different parts of
consumers' health and prevent dishonest practices
international organisations and agreements came into in sale of food, many
and enhancing food safety, quality and existence and are playing important role in
ensurn8
are security, facilitating research and trade. Some of the main organisation

The major
organisations which are
playing a key role are :

Codex Alimentarius Commission

(CAC) International Organisation
for Standardisation World Trade Organisation
1. Codex (WTO)
Alimentarius Commission(CAC)
The Codex
Alimentarius
established jointly by the Commission
Food and (CAC) is an inter
(WHO) in May 1963. governmental international food standards
Agriculture Organization body
The Commission's main
(FAO) and the World Health Organisation
and ensure fair practices goals are, to establish
The Codex standards,
in the international standards to protect the health
international food trade of
Consumers
guidelines and
Organisation as an
international
related to food safety and recommendations
reference
consumer protection.
are also
international traderecognised
point for by World Trade
the settlement
and trade dispute
 In 2017, the
membershipof
Community). India became theCodex was 187
member
Family Welfare.
Currently member of Codex countries inand1964onethrough
Member Organisation (European
Member Countries and 1 the Codex AlimentariusAlimentarius
Member Organization (TheCommission has 189 Codex
the Ministry of Health and
Members made up of 188
CACis the single most
The document published important
by the international
European
reference point
Union).
of CAC is for
Codex Alimentarius whichdevelopments related to food standards.
internationally
nrotect
adopted Food Standards,Codes ofPractice means'Food Code and is a collecuot
consumers and ensure fair practices in food trade. Cuidelines and other recommendations to
Different countries use Codex Standards to
the safety and quality of the food develop their own national standards.
willbe according to their products Consumers
they buy and importers can trust that the food they
can trust
specifications, ordered
nCodex India" is the National Codex Contact Point
General of Health Services (DGHS), Ministry of (NCCP) for India. It is located at the Directorate
Health and Family Welfare, Goverenment of India. It
coordinates and promotes Codex activities in India in association with the National Codex Committee.
The Codex Alimentarius covers all foods, i.e., all
types of processed, semi-processed and raw foods.
It also covers matters such as- food
labeling, food hygiene, food additives and pesticide residues, alon8
with procedures for assessing the safety of foods deriyed from
modern biotechnology.
It also contains guidelines for the management of official i.e.,
and certification systems for foods. governmental import and export inspection
2, International Organisation for Standardisation (ISO)
ISO is an independent, non-governmental international organisation with a
membership of 164 national standards bodies (1SO member bodies). SERTIFFED
The mission of ISOisto promote the development of standardisation and related ISO
activities to facilitate the international exchange of goods and services, and to
develop cooperation in the spheres of intellectual, scientific, technological and 9000
economic activity.
ISO 9000 is an international reference for quality requirements or "Quality
Management" of an organisation. They give world-class specifications for
products, services and systems, to ensure quality, safety and efficiency.
of good quality
ISO International Standards ensure that products and services are safe, reliable and
to access new markets, provide
They help in facilitating international trade. They help companies
free and fair global trade.
OPportunitiesto developing countries and facilitate
to reduce costs by minimising waste and errors and increasing productivity in business.
They help
ISO results in international agreements which are published as International Standards.
The work done by technolo8y, to tood satety, to agriculture and
healthcare.
cover almost every industry, from
These documents
Adoption of these standards is voluntary. ISO
Differences Between Codex and
ISO
Codex
Voluntary
regulations
Used to develop national Standards are reviewed every five years.
Changes are slow Describe current standard industrial
practices
Describe the minimal acceptable practices.

121 (Food Quality and Food Safety)

3. World Trade
Organisation (WTO)
The World Trade Organisation(WTO) was established in 1995. Since then it is the only global
organisation dealing with the rules of trade between nations.
Main Objective of WTO is to help trade flow
smoothly, freely, fairly and predictably, by internationa
trade agreements, settling trade disputes, assisting countries in issues related to trade polices.
The WTO Agreement covers goods, services and intellectual property.
Food Control System
administering
Astrong and effective food control system is necessary to enforce and ensure adoption and
food
1.
standards. An effective food control system
FoodInspection:
consists of implementation of
Regular food inspections helps to verify whether the food
not. products meet the necessary standards.
It also ensures that all foods are
produced, handled, processed, stored and distributed
regulations and legislation. according t
Food Inspectors are appointed by the
the status of quality concerned Government/Municipal authorities to investigate
conformity to standards in their laboratories.

Food Inspection
2
Analytical Capability : Analytical Capability
There should be
Accredited (certified/licensed) laboratories that are
to carry out analysis of food.
Well- trained and well-equipped with latest equipment and techrnole
and physical, knowledgeable
chemical and
staff having
knowledge of
Abroad
range of analyticalmicrobiological analysis of food, testprinciples
foods
of laboratory
manas
and food products.
biotoxins, pathogenic bacteria,capabilities for detecting food
Food Safety
Management
food-borne contaminants,
viruses and parasites. environmental chemicals.
In the recent years Systems
issues
pathogerns, chemical toxinsrelated to food
or other safety and quality are not
is important to take steps to
control hazards. Afood
hazard can enterrestricted to the of food-borne
stage control but it
involves
it
throughout the food chain. In food at prevention
any stage of the food chain soif
e.g., cleaning agents, pesticides,combined efforts of all parties other words, food not a single
packaging material and feed producers fertilizers, involved in safety is
etc. veterinary drugs, caterers, the food chain and processing, for
The Food Safety and food service transporter
Management
control food safety aspects. It is a
mark of Systems (FSMS) is a set of
outlets,
with FSMS certification
manufacturing, storing and assures that the reliability, efficiency standards established
and safety. Afood
directand
toorganisation
transporting foodorganization has ling
 Food Safety and
Quality
Good Manufacturing Practices
(GMP) Good Handling Practices Hazard Analysis Critical
(GHP) Control Points (HACCP)
Good Manufacturing Practices (GMPs) :
Cood Manufacturing Practices (GMPs) are
the basic operational
and environmental conditions requirements
necessary forafood business too produce safe foods.
eN Thev ensure that
ingredients,
cafely and the food products are products and packaging materials are handled Prac:Ang
processed in a suitable environment.
R2 Tt is a good business tool that helps to
refine
asSurance by the manufacturers or producerscompliance, performance and quality
by ensuring the following practices
(a) Marnufacturers or processors take
proactive steps for product safety.
h) Minimise or eliminate
contamination and false labelling.
(c)Protects the consumer from being misled and helps the consumer to buy safe products.
Good Handling Practices :
i) It is a comprehensive approach from the farm to end user, in order to identify potential sources of
risk.
(i1) It indicates/suggests the steps and procedures to be followed to minimise the risk of contamination.
(ii) It ensures that all food handlers have adopted good hygiene practices.
Hazard Analysis Critical Control Point (HACCP):
() Hazard Analysis and Critical Control Point (HACCP) is an internationally
recognised system for reducing the risk of safety hazards in food and improving HACCP
food quality.
chemical
(i) Its aim is to identify, evaluate and control potential hazards (biological,
or physical) which are significant for food safety.
HA CC P

Critical Control Points

Hazard Analysis

Crucial for Handling of Position in

Investigation of Conditions the Process
Danger to Containment
the Hazard
Health
safety by-
(ii) HACCP management systemto addressfood physical hazards trom raw material
is a, biological, chemical, and
(a) The analysis and control of
production.
hand!ling.
(b) Procurement and
(c) Manufacturing
(d) Distribution. product.
Consumption of the finished
(E) 123 (Food Quality and Food Safety)

Premier H.Sc.-XI!
 (iv) involved in the manufacturing, processing or handling of food products can use
Companies
to minimize or eliminate food safety hazards in their product. Today, many of the
world's best
manufacturers and vendors use the system for their food safety management programmes.
HACCP
(v) It involves identification of hazards and assessment of chances of occurrence of hazards
step or stage in the food chain, i.e. during during each
(a) Raw material procurement (b) Manufacturing
(c) Distribution (d) Usage of food products
(e) Defining measures for hazard(s) control
Why Implement HACCP?
It is a preventive approach to ensure food safety.
Normally, end product inspection and testing is time consuming, expensive and not even that efferk:.
as they can detect the problems only after they occur. Whereas, HACCP helps us to detect hazarde
any stage of processing or manufacture to ensure a good quality end product, by taking appropriath
action at the stage where the problemn occurs.
lt enables producers, processors, distributors and exporters to utilise resources in an efficient and
cost effective manner for assuring food safety.
FSSA, 2006places 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.
Key Elements of HACCP Certification

Conducting a hazard analysis.

Prevention of potential hazards by strictly monitoring and controlling of each critical control point
of the food production process.
" Establishment of critical limits for critical control points.
Establishment of a monitoring system for each critical control point.
Establishment of relevant corrective actions that can be taken.
Establishment of verification procedures.
Establishment of documentation and record keeping.
Food Safety and Standards Authority of India
(FSSAI)
Food Safety and Standards Authority of India (FSSAI) is the
the Ministry of Health and Family Welfare, urnder prime food authority in India. Established by
responsible for food safety in India. This
the Foods Safety and Standards Act (FSSA), 2006. 1
ensures adoption of good
hygienicand clean, hazard analysis, and critical control point. It is manufacturing processes that are
filing for FSSAI license or its renewal. mandatory to submit FSMS plan w
In India, FSMS is a set of
systems that are interrelated. This includes laid
down by FSSAI. Good manufacturing procedures and controls
control point are some of them specifiedpractices, good hygienic practices, hazard
under the FSSAI analysis and
critical
regulations.
Scope
The food processing industry in India is experiencing fast growth and industryyin
India accounts for about 6 per cent of the gross expansion., The food
domestic product (GDP) and shows Þotential of major
growth in future also.

(Food Quality and Food Safety)

 Growthin international trade has
of sanitary and
in terms
increased our responsibility towards appropriate standards of safety
phyto-sanitary
protection.
After implementation of Indian Food Safety and Standards Act of 2006, there were major changes in food
laws with more focus on
consumer protection by ensuring safety and wholesomerness of food at all stages
tthe food chain. Ihis changing scenario has increased the scone and career
Knowledge and Skills Required opportunities in uu
Professionals who take up careers in this area
Chemistry, Food Processing and
need to have adequate
knowledge and expertise in Food
Preservation, Food Analysis
They should also have knowledge of Food Microbiology, Foodand Quality
Laws Control. Evaluation.
and Sensory

Career Avenues/Self-employment and

Entrepreneurship
Bntrepreneurship through analytical food laboratory, food safety consultancy and Food Safety and
Sanitation Education.
C New placement options 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 tounderstand and manage food safety hazards.
Employment in regulatory and public health agencies as food legislators, food safety officers (inspectors),
food analysts/public analysts.
Career in voluntary agencies such as- Agmark, BIS, as well as in the Quality Control Laboratories.
Food auditor after undergoing required training.
" Work as trained professionals in-house quality control units of large food industries, flight kitchens,
etc.
industry.
Work as as analysts or at managerial level in Quality Control Laboratories in food
inspectors,
Food testing laboratories in public and private sector - various positions including food
food testing.
Specialist in HACCP.
Work as food auditors.
Quality Certification such as ISO.
Teaching and Academics.
Research.
Scientific writers.
capacities.
n voluntary organisations in various

N.C.E.R.T.Textbook Question-Answers

global concern.
1
Explain why food safety and quality are of adulterated foods is agloball public health concern. According
contaminated or
Ans. Food borne illness caused by Welfare, India (September 2010) every year more than 300 million
trade
to the Ministry of Health and Family Food-borne 1llness resuitS in mortality, can damage
acute diarrhea.
Cildren (0-5 vears) suffer from unemployment andlitigation
and thus canimpede economic growth.
earnings,
and tourism, lead toloss of
quality are of global significance.
Therefore food safetyand 125 (Food Quality and Food Safety)
Premier H.Sc.-XIl
 2.
Explain the terms: hazard, toxicity, contamination, food quality, adulteration.
Ans. Hazard : It is the relative probability that harm or injury will result when substance is not
prescribed manner and quantity. Hazards can be physiçal, chemical and biological used in a
adverse effects on the health of consumers.
causing harmful
Toxicity : It is the capacity of asubstance to produce harm or injury of any kind under any
Contamination : Contamination refers to the presence of harmful chemicals or condi
microorganisms in
tio ns
food
which can cause serious illnesses if consumed.
Food Quality : Food qualitv is the quality characteristics of food that is acceptable to consumers, It res
to attributes that influence a product's value to consumers
Adulteration of food is commonly defined as "the addition or subtraction of any substance to or
from
food, so that the natural composition and quality of food substance is affected".
3. What is Codex Alimentarius?

Ans. The Codex Alimentarius Commision(CAC)is an inter governmental international food standards bod.
established jointly by the Food and Agriculture Organization (FAO) and the World Health Organisation
(WHO) in Mav 1963.
4. Discuss the significance of HACCP.
Ans. It is a preventive approach to ensure food safety.
HACCP enables us to detect hazards at any stage of processing or manufacture in order to ensure agood
quality end product, by taking appropriate action at the stage where the problem occurs.
It enables producers, processors, distributors and exporters to utilise resources efficiently and in a
cost effective manner for assuring food safety.
FSSA, 2006 places primary responsiblity for safe food with producers and suppliers through HACCP
GMP, GHP. This is important for consumer protection and internationalfood trade.
It assures consistently good quality products.
5. List the national and international food standards.
Ans. National Food Standard: FSSA
International Food Standard :
(a) Codex Alimentarius Commission (CAC)
(b) International Organisation for Standardisation (ISO)
(c) World Trade Organisation (WTO)