FOOD STANDARDS

Of the chapter Food Safety and Food Quality

▪ Food safety is the precursor of food quality – Discuss!

▪ You are launching a new brand of organic honey.

How will you implement the quality standards to assure good product review?

Whats the meaning of – food standard?

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 L.O
1. Describe the levels of food standards
2. Analyze the the significance of FASSA
▪ In order to ensure that foods are safe and of good quality,
across the world various governments and international
bodies have laid down food standards that are expected to be
followed.
▪ 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 National Standards
▪ National Standards: These are issued by the national standards
body.
▪ Regional Standards: Regional groups with similar
geographical, climate, etc. have legislation standardization
bodies.
▪ International Standards: The International Organization for
Standardization (ISO) and Codex Alimentarius Commission
(CAC) publish international standards.

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L.O
1. Describe the levels of food standards FSSA
2. Analyze the the significance of FASSA ▪ Since the government had several regulations and laws, a need
was therefore felt to integrate all such laws .With this in view,
Indian Government has passed Food Safety and Standards Act
(FSSA), 2006
▪ Objective of the act- consolidate the laws relating to food.
▪ The Food Safety and Standards Authority of India was established
for laying down science-based standards for food and to regulate
their manufacture, storage, distribution, sale and import, to ensure
availability of safe and wholesome food for human consumption
▪ . The Act has provisions for maintenance of hygienic conditions in
and around manufacturing premises. Assessment and
management of risk- factors to human health which were not
specified in the earlier PFA Act.

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▪ Reflect on the article and list the risks(Food adulterants) mentioned in the news
clipping
▪ Explain three role of FSSAI in regulating the food adulteration.
▪ What was FSSAI previously known as?
▪ Name the food regulation authority seen in UAE (similar to FSSAI). Mention one feature
of theirs.
▪ Food standards in India was always a challenge. Enumerate the issues faced by
government in this regard. How did Indian government tackle this since Independence?
(evolution of food standards in India since independence )

▪ If you were to market any food product . How will you comply with FSSAI?
(Based on this - Create a processing manual for a tea powder manufacturing unit that
highlights good manufacturing practices (2 points) involving compliance to FSSAI.)

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FIND OUT THE MAIN OBJECTIVE FIND OUT THE MAIN OBJECTIVE
CODEX ALIMENTARIUS WORLD TRADE ORAGNIZATION
COMMISSION (CAC)

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▪ Learning Objectives:
▪ Categorize the international bodies and their objectives for food standards.
▪ Compare the role of ISO and CAC
▪ Analyze the food safety challenges in international trade

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INTERNATIONAL ▪ Since ancient times, governing authorities the
world over, have made attempts to develop and
ORGANIZATIONS implement food standards in order to protect
health of consumers and prevent dishonest

AND
practices in sale of food. Make trade smooth, Use
ingredients safe and acceptable in the world
market.
AGREEMENTS IN ▪ The major organizations which are playing a key
role are:
THE AREA OF ▪ 1. Codex Alimentarius Commission (CAC)

FOOD ▪ 2. ISO -International Organization for

Standardization

STANDARDS ▪ 3. WTO- World Trade Organization

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▪ CAC is Codex Alimentarius which means ‘Food Code’ and is a
collection of internationally adopted Food Standards. It is a
mandatory organization.
▪ 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.
▪ CAC has become the single most important international
reference point for developments associated with 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
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 ▪ (ISO) is a worldwide, non-
governmental federation of national
standards bodies
▪ The objectives of ISO is to –

1. promote the development of

standardization with a view to
facilitate the international exchange
of goods and services

This Photo by Unknown Author is licensed under CC BY-SA

2. To develop cooperation in the
spheres of intellectual, scientific,
technological and economic
activity.
▪ ISO 9000 is an international reference
for quality requirements. It is
concerned with “Quality
Management” of an organization.
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FIND OUT THREE DIFFERENCES HOW IS WTO HELPFUL IN
BETWEEN CAC AND ISO TRADE

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▪ 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.
▪ In order to 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
▪ (ii) Analytical capability.

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▪ Global trade is never a smooth affair.
▪ Differences in food safety regulations and standards among importing and
exporting countries can cause friction and even disputes that impede international
food trade. Countries are, however, tackling food safety and trade issues by
learning from each other’s successes in managing food safety to narrow regulatory
difference.
▪ Some countries may perceive a certain food safety risk as totally unacceptable,
while others may place a low priority on addressing that same risk. Imports
acceptable to one country may not be acceptable to another. For example, many
European countries are willing to accept the risks of Listeria in cheese made from
unpasteurized milk and select processing standards to minimize these risks. Other
countries restrict such imports and even ban the sale of most of these cheeses.
▪ Risk levels vary internationally due to differences in available technology (such as
refrigeration), plant and livestock host factors (plants with different levels of
contamination or herds with varying infection rates), food production practices
(such as the use of veterinary drugs), cultural differences (for example, routine
consumption of raw seafood), and geographic or climatic conditions (for example,
colder climates may reduce some pathogens, and Aflatoxin contamination is most
common in countries with warm and humid climates). 18
▪ standards for Salmonella in poultry imports vary tremendously across
countries. For example, only poultry product imports that are fully cooked
and canned—processes that effectively kill Salmonella—are allowed in
Chile, meaning that Chile has a zero-tolerance for Salmonella risks in
imported raw poultry products. Other countries, such as Japan, reserve
the right to test poultry shipments for Salmonella and to reject any
shipments testing positive. Others might require testing for ready-to-eat
but not raw products. Many other countries do not specifically mention or
target Salmonella in their import requirements.
▪ Divergent regulatory standards can lead to food shipment delays at the
border while shipments of imported food are tested for pathogens or can
shut down trade altogether between countries. Food safety regulations
and any resulting trade interruptions can be costly to countries and
affected industries or firms.
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▪ microbial pathogens (that is, illness-causing bacteria, viruses, parasites, fungi, and
their toxins),
▪ pesticide residues,
▪ food additives,
▪ environmental toxins, such as heavy metals (for example, lead and mercury),
▪ persistent organic pollutants (for example, dioxin),
▪ unconventional agents, such as prions associated with 'mad cow disease' in cattle,
▪ zoonotic diseases that can be transmitted through food from animals to humans (for
example, tuberculosis), and
▪ foods produced with certain practices, such as irradiation, or animal products
produced with growth hormones or antibiotics.

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▪ Name the three international food standards organisation and list the main
objective of each.
▪ Compare the CAC and ISO.
▪ List two main roles of WTO.
▪ Analyze the food safety challenges in international trade.
▪ Research on how has Covid-19 impacted food supply chain. What
recommendations do the WTO make to help ease this issue?

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