FOOD SAFETY

Dr. C. P. S. Menon

Food safety

Food safety means assurance that food is acceptable for human consumption according to its intended use.

Food borne diseases

More than 1.5 billion cases of diarrhea each a year One in three persons affected in industrialized nations In US alone more than 78 million illnesses annually more than 0.3 million hospitalized more than 5000 deaths In South East Asian Countries alone more than

0.7million deaths ,while the Global figure touches 2.2 million

Out of the 2.2 million deaths, children below 5 yrs account for 1.8 million

Food safety through ages

Food preservation methods (Sun Drying ,Granary & Storage ,Pickling ,Smoking ,Curing)

Sanctity attached to food by various populations

Family code of conduct for foods : Grandmothers’ Wisdom

Various religious codes for food : Halal, Kosher etc.

Standards

Food Safety and Standards Act -2006 (Imports included) in India

Bureau of Indian Standards (Mandatory in specific products/processes)

ISO 22000 : 2005 International (Global)

Religeous Regulations : Halal,Kosher etc.

FSSA - 2006

A landmark Legislation

An Act to consolidate the laws relating to

food in India

Indian Food Laws : PastThe Prevention of Food Adulteration Act,

1954The Fruit Products Order, 1955The Meat Food Products Order,1973The Vegetable Oil Products (Control)

Order,1947The Edible Oil Packaging (Regulation)

Order,1998The Solvent Extracted oil, De-oiled Meal,

edible Flour (Control ) Order,1967The Milk and Milk Products Order, 1992Essential commodities Act, 1955

DefinitionsIt defines several of the technical terms to

overcome any ambiguityIt distinguishes adulterant,contaminant and

extraneous matterIt defines food, food business, and food

business operatorIt describes food safety, food safety audit,

Food laboratory, and Food Safety Management systems

Food Business Operator Food business operator in relation to food business means a person by whom the business is carried on or owned and is responsible for ensuring the compliance of this Act, rules and regulations made thereunder

FSSA - 2006Establishes Food Safety and Standards

Authority of IndiaLays down Science based standards for

articles of foodRegulate their manufacture, storage,

distribution, sale and importTo ensure safe and wholesome food for

human consumptionIt extends to the whole of India

RegulationsGeneral Requirements on Hygienic and Sanitary

Practices to be followed by all food business operators

Location and surroundingsLayout and Design of food establishment premisesEquipments and ContainersFacilities : Water, Drainage, Personnel facilities,

Waste managementFood operation and controls (HACCP)Management and Supervision (FSMS)Food Testing ,Audit, Documentation and RecordsPersonal Hygiene, Training

Labeling Requirements Mandatory

Name of productList of ingredientsStorage instructionsDate of Manufacture/Best before / Use by dateName and address of manufacturerNutritional information Symbol and colour codeLanguage of particulars/declaration on the label English / Hindi / DevnagriNet content /quantityLot/ code/ batch numberCountry of origin

Labeling Requirements Optional

The BrandInstruction for preparing the productInstruction for storage after opening Examples of recipes where product can be used

Organizations covered under FSSA / ISO 22000

Direct involvementAgricultural producersFish and Meat producersFeed and food

manufacturersProcessorsFood outlets and CaterersRetailersTransportation operatorsStorage providers.

Indirect involvementEquipment manufacturersBiochemical manufacturersPackaging material

manufacturersSuppliers of cleaning

equipments Suppliers of sanitization

agents and food contact

materials

Licensing and RegistrationNo person shall commence or carry on any

food business except under licencePetty food business operator – RegistrationFood business - Licence

ImplementationInitially to assist the industry operators to

learn and employ good hygienic and hazard free production practices

Licensing and registration employed to monitor regularly the introduction of food safety practices by them

Repeated offenders will attract severe penalties

The Ultimate AimThe implementation of The Food Safety and

Standards Act 2006 and The Food Security Programmes will eventually provide wholesome food to the millions of our countrymen

Effective Food Control System : Needs

• Training and Education / Laboratory set ups Accreditation / Certification• Mandatory requirements /Enforcements• Community out reach / General awareness and

communication• Voluntary Compliance• Preventive approaches : HACCP,GMP,GAP,GHP

etc.• Responsibility of local self governments : water,

hygiene sanitation, waste disposal, pollution control etc.

Inadequacy in IndiaTrained human resourcesTest LaboratoriesResearch LaboratoriesInfrastructureEquipmentsResponse and alert systemsSurveillanceMonitoringFinancial resources

Future of Food Industry Food industry growth is always higher than

general industrial growth.Industrial growth drives urbanizationUrbanization necessitates higher demand for

convenience foods (processed and packaged)Direct benefits to FOOD INDUSTRYGlobal Market : Opportunity for greater

growth through ExportsA SAFE product becomes essential for

growth and consumer patronage / Brand loyalty