BIS Standards in the Food Sector

Ms. Suneeti Toteja Scientist-D (Food & Agriculture)Bureau of Indian Standards

StructureAbout BISProcess of development of Indian standardsImportant Indian Standards under Food SectorIndian Standards on Food Safety

Bureau of Indian Standards (BIS)National Standards body of India

Constituted under the Bureau of Indian Standards Act, 1986 as a statutory body and works under the aegis of Ministry of Consumer Affairs, Food and Public Distribution, Govt. of India.

Objectives

Harmonious development of the activities of Standardization, Quality and Certification

Formulation of National Standards

Indian Standards are formulated in a transparent manner through a consensus process by the Technical Committees comprising of experts from all concerned areas such as Consumers, Producers/ Manufacturers, R&D Centres, NGOs, Regulatory Bodies etc.

The Bureau has published over 18000 standards so far.

Is it mandatory for all manufacturers to adopt Indian Standards ?Adoption of Indian Standards is generally voluntary in nature and their implementation depends on adoption by concerned parties. An Indian Standard becomes binding if it is stipulated in a contract, referred to in a legislation or made mandatory by specific orders by the Central or State Governments.

Standards Formulation ProcessCOMMITTEE STRUCTUREManufacturers Consumers Technologists, RegulatorsCONSENSUS APPROACH FINALIZATIONMEETINGS WIDE CIRCULATION

PRINTED INDIAN STANDARD PERIODIC REVIEW

Formulation of National Standards

In BIS, the Indian Standards are formulated through following 14 Division Councils :

Chemical Division Council (CHDC)Civil Engineering Division Council (CEDC)Electro-Technical Division Council (ETDC)Electronics & Telecommunication Division Council (LITDC)Food and Agriculture Division Council (FADC)Mechanical Engineering Division Council (MEDC)Management and Systems Division Council (MSDC)Metallurgical Engineering Division Council (MTDC)Petroleum, Coal & Related Products Division Council (PCDC)Production and General Engineering Division Council (PGDC)Transport Engineering Division Council (TEDC)Textile Division Council (TXDC)Water Resources Division Council (WRDC)Medical Equipment & Hospital Planning Division Council (MHPC)

Standardization in Food and Agriculture Food and Agriculture Department (FAD) formulates Indian Standards in the field of food and agriculture under the aegis of the Food and Agriculture Division Council (FADC) which oversees and supervises its work.

Scope of FADC

Standardization in the field of Food, Feed and Agriculture produce covering Food and Feed chain from primary production to consumption. This also includes Agricultural inputs, Agriculture Machinery, Management, Animal keeping and husbandry, Fisheries and Aquaculture, Food Processing, Food and Feed Safety Management, Biotechnology for Food and Agriculture and Ayurveda.

SECTIONAL COMMITTEESScope and Terms of Reference ChairmanMembersIndustryTesting LaboratoriesConsumersIndustry AssociationsGovernment OrganizationsRegulatory BodiesOrganized BuyersR & D InstitutionsTechnical InstitutionsMembers Secretary from BIS

Types of StandardTerminologiesProduct SpecificationMethods of TestsCodes of Practice GuidesSymbols or Dimensional Others

Development of a StandardReceipt of ProposalAcceptance of ProposalPreparation of Proposed DraftDevelopment & Acceptance of Proposed DraftApproval of Wide Circulation DraftConsideration of comments Finalization of DraftPublication of Standard

Development of Indian Standard A Project Approach

Sl. No.Project StageAssociated DocStages at the ISO LevelRemarks1.ProposalNew Work Item Proposal (NWIP)New Work Item Proposal (NWIP) Request for new standard constitute a proposal2.PreparatoryWorking Draft (WD)-Proposal usually is accompanied with WD.3.CommitteePreliminary Draft (P-Draft)Committee Draft (CD)WD modified by the Member Secretary becomes the P-Draft.4.ApprovalWide Circulation Draft (WC)Draft International Standard (DIS)P-Draft modified by the Committee becomes the WC Doc.5.PublicationNational StandardInternational StandardWC Doc is finalized by the Committee based on comments received.

Proposal for New Subject for Formulation of Indian Standard

Requests for new Indian Standards or revisions of or amendments to existing standards may come from any Ministry of Central Government, State-government, Union territory administrations, Consumer Organization, Industrial units, Industry Associations, professional Bodies, Members of Bureau and Members of BIS technical committees. Source wishing to submit a proposal to BIS for new standardization work is first requested to furnish information explaining its significance, justification etc. in a prescribed format.

Proposal for new subject for national standardizationThe proposal has to be made in a defined format with information on:Purpose and JustificationLikely users of standards and their inputsBearing with Govt. legislation regulation, Name and address of manufacturers/ implementing industries/purchasing organization/component supplier/raw material supplierAvailability of test facilitiesWhether related to variety reduction, export, health, safety consumer protection, mass consumption, energy conservation, technology transfer, technology up gradation, protection of environment & other national priorities, besidesA working draft on the subject

Committee StageThe first P-draft is circulated to all members of the Sectional Committee and concerned Sub-committee(s) and Panel(s) for comments, with a clear indication of the latest date for sending comments.

Comments received are discussed in the meeting of the Committee.

Committee StageThe decision to approve the P-draft as Wide Circulation draft is taken on the basis of the consensus principle.

"Consensus: General agreement, characterized by the absence of sustained opposition to substantial issues by any important part of the concerned interests and by a process that involves seeking to take into account the views of all parties concerned and to reconcile any conflicting agreements"

Note: Consensus need not imply unanimity.

Committee StageA proposed Draft Standard when approved by Sectional Committee for wide circulation becomes a draft standard. A draft standard is normally available for public comment irrespective of its national or international origin and is hosted on BIS website besides physical circulation to all stake holders.

Amendments affecting the technical content of published Indian Standards are also made available for public comments as draft Amendments.

The period of circulation is determined by the committee concerned.

Committee StageThe sectional committee or a delegated sub-committee reviews all comments of substance received on the draft standard. If the content or structure of document is radically changed as a result of comments received, a second draft for public comment is circulated.If Sectional Committee considers that the subject matter of the draft standard is non-controversial in nature or the need for the standard is urgent, it may decide about dispensation with wide circulation. Possible implications of such measures are kept into consideration while arriving at the decision and it should be supported by adequate justification.

FORMULATION PROCESS (Contd)

Finalization of Draft StandardProcessing and approval of finalized documentPrinted standard

Gazette notification of standard

Publicity/seminars & conferences

Review of standard (every 5 years)

Amendment / revision / withdrawal of standard

*FIRST DRAFTCIRCULATION TO COMMITTEE MEMBERS

P-DRAFTCOMMENTS

CIRCULATION TO COMMITTEE MEMBERS

COMMENTS PUBLIC CIRCULATION+WebCOMMENTS NATIONAL STANDARDNEW WORK ITEMMEETINGWC DRAFTADOPTION BY DIVISION COUNCILF-DRAFTSTANDARDMEETING

Review of Indian StandardsStandards are periodically reviewed by the technical committees to keep pace with technological growth and changes in International Standards

Each standard is subject to review after every five years to:

revise, or

amend, or

reaffirm, or

withdraw

REVISIONReview of a standard may result in the decision for its revision

Revision is taken up for up-gradation & up-dation of a standard and may incorporate technological developments, improved practices, changed needs of users, regulatory requirements, etc.

Steps for revision is similar to that of development of a new standard.

STANDARD Preliminary ElementsTitle page

Foreword

Scope

Normative References

Definitions

Symbols & Abbreviations

Requirements

STANDARD Preliminary Elements (contd.)Sampling

Test Methods

Marking, Labeling, Packing

Normative Annexes

Supplementary Elements such as Notes, Foot notes, Figures, Tables etc.

Bibliography

Annexes for guidance

Types of Standards Nomenclature or terminology

Product specification

Test methods

Sampling or inspection method

Code of Practice/Guidelines

Basic Standards

Some Statistics for Food & Agriculture Department !!!!!(as on 1 January 2012)Total Number of Standards in Force 1189

Standards with Eco-Requirement 88

Total IS harmonized with ISO 220

Total IS harmonized with Codex 104

Total Standards under BIS Certification 174

Some Statistics for Food & Agriculture Department !!!!! (1 January 2012) (contd.)Product Standards 1189Tests Methods 361Code of Practices 156Terminology 39Dimension 1Symbols 4 Others 119TOTAL 1869

LIST OF TECHNICAL COMMITTEESCommitteeCommittee Name FAD 1 PESTICIDES AND PESTICIDES RESIDUE ANALYSIS FAD 2 SUGAR INDUSTRY

FAD 3 APIARY INDUSTRY

FAD 4 TOBACCO AND TOBACCO PRODUCTSFAD 5 LIVESTOCK FEEDS, EQUIPMENT & SYSTEM

FAD 6 STIMULANT FOODS

FAD 7 SOIL QUALITY AND IMPROVEMENT

FAD 8FOOD ADDITIVES

Contd.......CommitteeCommittee Name

FAD 9 SPICES AND CONDIMENTS

FAD 10 PROCESSED FRUITS AND VEGETABLE PRODUCTS

FAD 11 AGRICULTURAL TRACTORS AND POWER TILLERS

FAD 12 FISH AND FISHERIES PRODUCTS

FAD 13 OILS AND OILSEEDS

FAD 14DRINKS AND CARBONATED BEVERAGES

FAD 15 FOOD HYGIENE, SAFETY MANAGEMENT & OTHER SYSTEMS

FAD 16 FOODGRAINS, STARCHES & READY TO EAT FOODS

Contd.....CommitteeCommittee NameFAD 17 FARM IRRIGATION AND DRAINAGE SYSTEMS FAD 18 SLAUGHTER HOUSE AND MEAT INDUSTRYFAD 19 DAIRY PRODUCTS AND EQUIPMENT

FAD 20AGRICULTURAL PRODUCE PROCESSING AND MILLING MACHINERY AND SURFACE COVERED CULTIVATION STRUCTURES

FAD 21FARM IMPLEMENTS AND MACHINERY

FAD 22AGRICULTURAL SYSTEMS AND MANAGEMENT

FAD 23BIOTECHNOLOGY FOR FOOD AND AGRICULTURE

FAD 24SPECIALIZED PRODUCTS

Important Standards PublishedIS 1163:1992Chocolates

IS 2791:1992Soluble coffee powder

IS 3633:2003Black tea

IS 1151:2003Refined sugar

IS 1694:1994Tartrazine, food grade

IS 1695:1994Sunset yellow food grade

IS 1697:1994Erythrosine, food grade

IS 1698:1994Indigo carmine, food grade

IS 2557:1994Annatto colour for food products

IS 2558:1994Ponceau 4R, food grade

IS 2923:1995Carmoisine, food grade

Important Standards Published (Contd.)IS 7224:2006Iodized salt

IS 12981:1991Iron fortified common salt

IS 1909:1992Indian curry powder

IS 13545:1992Garam masala

IS 14543:2004Packaged drinking water

IS 2346:1992Carbonated beverages

IS 1011:2002Biscuits

IS 1165:2002Milk powder

IS 1166:1986Condensed milk, partly skimmed & skimmed condensed milk

IS 13334(Part 1) :1998 Skimmed milk powder Standard grade

IS 14433:2007 Infant Milk Substitutes Part 1 Milk Protein based

IS 7224:2006 Iodized Salt, Vacuum Evaporated Iodized Salt and Refined Iodized SaltRefined iodized saltSolar/Rock saltSoluble and water insoluble impurities removed by employing mechanical washing, centrifuging, iodizing, drying, sieving, coating with permitted anticaking agents.

Vacuum evaporated iodized saltEvaporating brine employing forced evaporators operating under vacuum, centrifuging, iodizing, drying, sieving, coating with permitted anticaking agents.

IS 7224:2006 Iodized Salt, Vacuum Evaporated Iodized Salt and Refined Iodized SaltRequirementsIodized saltRefined/Vacuum evaporated salt 1.Chloride content 96.0 % Min 98.5% Min

2.Moisture 6.0 % Min 0.5 % Min

3.Iodine content i. Manufacturers level30 ppm, Max 30 ppm, Maxii. Distribution channel15 ppm, Max 15 ppm, Max

4. Heavy metal contaminants Lead2.5 ppm, Max 2.0 ppm, Max Arsenic 1.0 ppm, Max 1.0 ppm, Max Iron 50 ppm, Max 50 ppm, Max

5. Packaging requirements Moisture-proof packing, material as agreed to between the purchaser and the supplier.

Black Tea, IS 3633:2003Derived from leaves, buds and tender stems of varieties of sp. Camellia sinensis O. KuntzeProcess of fermentation and dryingMethod for assessing quality of beverage by tasters (Cup Test)Requirementsa) Water extract - 32.0% (max)b) Total ash - 4.0 8.0% c) Acid insoluble ash - 1.0% (max)d) Lead -10 ppm (max)e) Copper -150 ppm (max)f) Iron filings - 250 ppm (max)Pesticide residuesg) Dicodol-5 ppm (max)h)Ethion-5 ppm (max)i) Quinolophos-0.01 ppm (max)

Refined Sugar, IS 1151:2003 Aligned with Codex StandardMethods of test aligned with ICUMSAPurified and crystallized sucrose manufactured from any type of sugar or sugarcane or sugar beetProcess of purification consisting of affination, melting, chemical treatment, filtration, decolourization and recrystallization in a vacuum pan

Requirements1. Polarization 99.7 Z (min)2. Colour in ICUMSA units 60O (max)3. Loss on drying 0.05% (max)4.SO2 15 ppm (max)5.Lead 0.5 ppm (max)6.Chromium 20 ppm (max)

Foods for Infants Standards formulated

Infant milk substitutes (IS 14433:2007)

Milk cereal based complementary foods (1656:2007)

Processed cereal-based complementary foods (IS 11536:2007)

Follow-up formula complementary foods (IS 15757:2007)

Need Standards for infant foods formulated so that nutritional requirements for optimal growth of infants are met adequately with minimum physiological stress on the developing organs and enzymatic system of the infant.

Two categories: a) Infant milk substitutes, and b) Infant foods.

Infant Milk Substitute (IS 14433:2007)Definition Any food, being marketed or otherwise represented, as partial or total replacement for mothers milk

Two types:a) Type I Infant milk food, andb) Type II Infant formula

Infant Milk Food Prepared by spray drying of the milk modified by partial removal/substitution of different milk solids, carbohydrates such as sucrose, dextrose and dextrins/maltodextrins, maltose and lactose, salts such as phosphates, citrates; vitamins A, D, E, B group, C, and other vitamins, minerals such as iron, copper, zinc, iodine and others. Special requirement for premature or low birth weight infant milk substitutes and lactose free infant milk substitute, lactose and sucrose free infant milk substitute and sucrose free infant milk substitute, hypoallergenic infant milk substitute also specified in IS 14433.

Infant Formula - Apart from the above substitutions, milk may be modified by partial removal/substitution of milk fat with edible vegetable oils rich in polyunsaturated fatty acids.

Infant Milk Substitutes RequirementsMilk protein (min.) of 12% in infant milk food and 10% in infant formula

Milk fat (min.) of 18 % in infant milk food and 12 % in infant formula

Min. solubility of 98.5%

Min. requirements for vitamin A, B, C, D, K, E

Min. requirements for important minerals like iron, calcium, phosphorus, iodine, zinc, magnesium, selenium

Recommended sources of vitamins and minerals.

Lactose free infant formulas are generally soya protein based with carbohydrates such as glucose, dextrose, dextrin/maltodextrins, maltose or sucrose in addition to the requirements prescribed above.

Protein in hypoallergenic infant formula in the form of hydrolysed casein and 100% free amino acids as a protein source.

Infant FoodsDefinition Any food which represents a complement to mothers milk to meet the growing nutritional needs of the infant after the age of six months.

Two types Milk-cereal based complementary foods (IS 1656:2007) and processed cereal-based complementary foods (IS 11536:2007).

Milk cereal based complementary foods Obtained from milk, variety of cereals, pulses, soyabean, millets and edible oil seeds after processing to a low moisture content.

Processed-cereal based complementary foods Foods based on cereals and or legumes (pulses), soyabean, millets, nuts and edible oilseeds, processed to low moisture content and so fragmented as to permit dilution with water, milk or other suitable medium.

Infant Foods RequirementsMilk protein (min.) of 12% (10% milk casein) in milk-cereal based and 15 % in processed-cereal based complementary foods

Carbohydrate (min.) of 55%

Ash content (max.) of 5%

Crude fibre content (max.) of 0.1% in milk-cereal based and 1.0% in processed-cereal based complementary foods

Min. requirements for vitamin A, B, C, D, K, E and minimum requirements for important minerals like iron, calcium, phosphorus, iodine, zinc, magnesium

Recommended sources of vitamins and minerals.

Foods for Infants Microbiological Requirements

Bacterial count per gram, Max

10,000

Coliform count and E. coli per 0.1 gram

Absent

Staphylococcus aureus per 0.1 gram

Absent

Salmonella and Shigella per 25 gram

Absent

Yeast & Mould count per 0.1 gram

Absent

IS 13428:2005 Packaged Natural Mineral waterDEFINITIONa) obtained from natural or drilled sourcesb) packaged at sourcec) collected under conditions which guarantee the original chemical and microbiological purityd) It is characterized by its content of certain mineral saltse) Treatment of water is prohibited TYPESNaturally carbonated natural mineral waterNon-carbonated natural mineral waterDecarbonated natural mineral waterNatural mineral water fortified with carbon dioxide from the source.Carbonated natural mineral water

Aligned with the Codex StandardsOrganoleptic and Physical requirements Colour, odour, taste, TDSChemical parameters concerning substances undesirable in excessive amounts - This includes maximum limit of nitrates, nitrites, sulphide, manganese, copper, fluoride, barium, selenium, sulphate etc.Toxic substances - This includes maximum limit of As, Cd, CN, Cr, Hg, Pb, PCB, Ni etc Radio-active residues - This includes maximum limit of `alpha' emitters and `Beta' emittersPesticides residues - This shall be below detectable limits for IS 13428. Hygienic requirements Checklist for GHP IS 14543:2004 Packaged Drinking Water IS 13428:2005 Packaged Natural Mineral Water

Escherichia coli (or thermotolerant bacteria) absentColiform bacteria absent Faecal streptococci and Staphylococcus aureus absentSulphite reducing anaerobes absent Pseudomonas aeruginosa absentAerobic Microbial Count shall not exceed 100 per mlYeast and Mould absent Salmonella and Shigella absent Vibrio cholera and V. parahaemolyticus absentMicrobiological Requirements

No claims concerning medicinal (preventative, alleviative or curative) effects shall be made in respect of the properties of the product covered by the standard. Claims of other beneficial effects related to the health of the consumer shall not be made.

The name of the locality, hamlet or specified place may not form part of the brand name unless it refers to a packaged drinking water collected processed at the place designated by that brand name.

The use of any statement or of any pictorial device which may create confusion in the mind of the public or in any way mislead the public about the nature, origin, composition and properties of drinking water is prohibited. Labelling Prohibitions

Food Safety requirements in ISS on Synthetic food colours Upper Limits for Arsenic, Lead and Total Heavy metals (as lead)

Example in Sunset Yellow, food grade (IS 1695:1994):

Arsenic -10 ppm (max.)

Lead - 3 ppm (max.)

Heavy metals 40 ppm (max.)

Safe FoodComplete freedom of food from risk is an unattainable goal. A safe and wholesome food is related to a level of risk that society regards as reasonable in the context, and in comparison with other risks in everyday life.

- FAO/WHO

Understanding Food Safety

Quality An attribute or characteristic of a product or service

Safety Freedom from risk or danger

Food Safety An assessment that food will not cause harm to the consumer when it is prepared and/or taken according to its intended use NOTE - Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.

Understanding Food Safety (Contd.)Toxicity -It is the capacity of a substance to produce harm or injury of any kind (chronic or acute) under any conditions. This might include damage to foetus (teratogenicity), to alter genetic code (mutagenicity) or to induce cancer (carcinogenicity)

Hazard A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect

Health Hazards of ConcernPests, ParasitesPesticide ResiduesPathogensMycotoxinsAntibiotic ResiduesHeavy MetalsNitrate, NitriteVet. Drug ResiduesFood AdditivesNatural Toxicants

Understanding Food Safety (Contd.)Physical Hazards : Filth flies/insects, pests, any other extraneous visible matter, water, air etc.Chemical Hazards : Cleaning chemicals, pesticide residues, heavy metals, allergens, veterinary drug residues, antibiotic residues, mycotoxins (patulin, ergotin), chemical additives, plasticizers, other toxic materials, plastic packaging (migration) etc.Biological Hazards : Macrobiological (internal or external parasites), microbiological (fungi, bacteria, viruses) including pathogens.

Important Food Safety Standards PublishedIS 2491:1998Food Hygiene - General Principles - Code of Practice

IS 15000:1998 Food Hygiene - Hazard Analysis and Critical Control Point (HACCP) - System and Guidelines for its Application

IS/ISO 22000:2005 Food Safety Management Systems Requirements for any organization in the food chain

IS 2491:1998 Food Hygiene General Principles Code of Practice

SCOPE

Identify the essential requirements of food hygiene applicable throughout the food chain (including primary production through to the final consumer)

To achieve the goal of ensuring that food is safe and suitable for human consumption

Areas examined under IS 2491

1. Primary production

2. Establishment: design and facilities

3. Control of operation

4. Establishment: maintenance and sanitation

5. Establishment: personal hygiene

6. Transportation

7. Product information and consumer awareness

8. Training

HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) (IS 15000:1998) A system which identifies, evaluates and controls hazards which are significant for food safety

Proactive System of Assuring Food Safety

Addresses all Hazards Physical, Chemical, Biological

Can be applied to the entire chain from Farm to Table

Internationally recognized and in some cases mandatory

Important definitions in relation to HACCP (IS 15000:1998)Hazarda biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect

Hazard the process of collecting and evaluatinganalysis information on hazards and conditions leading to their presence to decide which are significant to food SAFETY AND SHOULD BE ADDRESSED IN THE HACCP PLAN

The HACCP System (IS 15000:1998)PRE-REQUISITE REQUIREMENTS

-Plant Hygiene-Personnel Hygiene- Food Hygiene- Any Legal Requirements/Legislations- Training

HACCP REQUIREMENTS

- HACCP Team- Fixation of limits of CCPs- Flow Chart- Monitoring System- Hazard Analysis- Corrective Actions- Product Description- Verification Mechanism- Identification of CCPs - Records- Identification of Users

Foundations of HACCP (IS 15000:1998) Hygiene, SanitationGood Agricultural PracticesGood Manufacturing PracticesGood Food Service PracticesGood Storage Practices

Food Safety Management through IS/ISO 22000Integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission

Dynamically combines it with prerequisite programs PRP(s) necessary to control and reduce any food safety hazards identified for the end products delivered to the next step in the food chain to acceptable levels

SCOPE of IS/ISO 22000This Standard specifies requirements for a food safety management system in the food chain where an organization

needs to demonstrate its ability to control food safety hazards in order to consistently provide safe end products that both meet agreed customer and applicable regulatory food safety requirements, and

aims to enhance customer satisfaction through the effective control of food safety hazards, including processes for updating the system.

WTO and StandardsThe emergence of WTO has led to removal of tariff and non-tariff barriers to trade and quality and safety issues have become important.

India is a member of the WTO and signatory to its two agreements, Technical Barriers of Trade Agreement (TBT) and Sanitary and Phytosanitary agreement (SPS),. Aligning national standards both for product quality and conformity assessment procedures with International Standards has become important.

To facilitate this, BIS has established liaison with the relevant ISO Technical Committees/Sub-committee, involved in standard formulation in the area for safeguarding Indias interest in the food trade. and harmonization with ISO is being carried out to remove TBTs.

Implementation of Indian Standards*Indian Standards (IS) are generally voluntary.

IS referred in technical specification, purchase document.

Referred in Government Regulations/legislation.

Implemented by Public authorities in procurement.

Mandatory certification of products.

Thank You