Food Standards
The quality, composition, labelling, presentation and advertising of foods is covered by legal requirements known as food standards.
The law setout rules that cover the preparation, composition and labelling
of food supplied for human consumption. (Suitability of material and articles contact with food).
Food Standards includes-
1. Quality
2. Composition
3. Freshness
4. Labelling
5. Packing
6. Presentation
7. Chemical and biological of food
8. Sale/ export and import
9. Storage, distribution
10. Suitability of material and article contact with food
11. Permissible additives
12. Standard composition of food
13. Tested in observation
14. Legal documents
15. Safe food better business
16. Food safety
17. Advertising of food; not confusing and mislead
18. Appearance
19. Packing
Food and safety team; Duties, authority, inspection, function
1. Inspection of food standards
2. Check certification; FPO, Agmark, ISI mark
3. Keep maintain product quality
4. Food meet required legal standard
5. Safety and quality
6. Design to check chemical and microbiological standards of food.
7. Food safety management packs
8. Excessive level if additives
9. Fit for human consumption
10. Standards of quality and purity
11. Proper labelling
12. Food safety programme
13. Checking the product quality
14. Inspect food processing factories and product manufactured
15. Monitoring food safety
16. Inbuild relation export and sale and import
17. Maintain harmonious international relations
18. Fit for human consumption
Suspected food-
May cause ill health
Contaminated food
Unit for human consumption
Types of food safety and quality.Standards
1. The prevention of food adulteration act, 1954 (PFA act)
2. The fruit product order, 1955 (FPO)
3. The meat food product, 1973
4. The vegetable oil products (control) order, 1941
5. The edible oil packaging (regulation order, 1988)
6. The milk and milk products order, 1992
7. Essential commodities act, 1955, relating to food
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