FOOD SAFETY

Food safety means assurance that food will not cause any harm to the consumers. An
understanding of food safety is improved by defining two other concepts - toxicity and
hazard.
Toxicity:
Toxicity is the capacity of a substance to produce harm or injury of any kind under any
conditions.
Hazard:
Hazard is the relative probability that harm or injury will result when substance is not used in
a prescribed manner and quantity.
Hazards can be physical, chemical and biological causing harmful/ adverse effects on the
health of consumers.

1. PHYSICAL HAZARD
Physical hazard is any physical material not normally found in food, which causes illness or
injury and includes wood, stones, parts of pests, hair etc.
2. CHEMICAL HAZARDS
Chemical hazards are chemicals or deleterious substances which may be intentionally or un-
intentionally added to foods. This category of hazards includes pesticides, chemical residues,
toxic metals, polychlorinated biphenyls, preservatives, food colours and other additives.
3. BIOLOGICAL HAZARDS
Biological hazards are living organisms and include microbiological organisms. Those micro-
organisms which are associated with food and cause diseases are termed food- borne
pathogens. There are two types of food-borne diseases from microbial pathogens—infections
and poisoning.
FOOD INFECTION
Food infection /Food Poisoning results from ingestion of live pathogenic organisms which
multiply in the body and cause disease. Salmonella is a classic example. This organism exists
in the intestinal tract of animals. Raw milk and eggs are also sources. Heat destroys
Salmonella; however, inadequate cooking allows some organisms to survive. Often
Salmonella is spread through cross-contamination. This could happen when a cook cuts raw
meat/poultry on a chopping board and without cleaning uses it for another food which does
not involve any cooking, such as salad. Food may become infected by Salmonella if an
infected food handler does not wash hands with soap after using bathroom and before
touching food. Salmonella can reproduce very quickly and double their number every 20
minutes. The symptoms of Salmonella infection include diarrhea, fever and abdominal
cramps.
FOOD INTOXICATION
Food intoxication: Some bacteria produce harmful toxins which are present in food even if
pathogen has been killed. Organisms produce toxins when the food has not been hot enough
or cold enough. Toxins in food cannot be detected by smell, appearance, or taste. Hence foods
which smell and appear good are not necessarily safe. One example of such an organism is
Staphylococcus aureus. Such organisms exist in air, dust, water. They are also present in the
nasal passage, throat and on skin, hair of 50 per cent of healthy individuals. People who carry
this organism, contaminate food if they touch these places on body while food handling.
Diarrhoea is also one of the symptoms of this contamination.
Parasites can also cause infestation, e.g., worm infestation by tape worm in pork. In addition
to this, food can be infested by pests and insects.
Infestation of food
Among the various hazards, biological hazards are an important cause of food-borne
illnesses. Despite all the efforts in the area of food safety, microbial food-borne pathogens are
still a serious concern and new pathogens continue to emerge.
Factors that are important in the emergence of pathogens include human host, animal hosts
and their interactions with humans, the pathogen itself, and the environment including how
food is produced, processed, handled, and stored. For example, changes in host susceptibility
due to malnutrition, age and other conditions can allow for the emergence of new infections
in vulnerable populations. Genetic exchange or mutations in the organisms can create new
strains with the potential to cause disease. Exposure to new pathogens through changes in
eating habits, climate, mass production, food processing and increased globalisation of the
food supply can allow pathogens to emerge in new populations or new geographic areas.
Examples are Norovirus, Rotavirus, hepatitis E contributing to about 70 per cent of cases.
New pathogens will continue to evolve and there is a need to develop methods to isolate
them, control them and detect their presence in foods.
In the context of food safety, it is important to understand the terms contamination and
adulteration.
Contaminants are
 Biological: bacteria, viruses or parasites that are present in air, food, water, soil,
animals, or humans
 Physical: Foreign bodies in food are usually due to accidental contamination and / or
poor handling practices, these are visible particles like; pebbles, stones, metal, glass,
wood, insects, soil, dirt, jewellery, hair, fingernails etc.
 Chemical: chemicals used for cleaning and sanitizing food contact surfaces, pest
control chemicals, paints and water treatment chemicals, pesticides, fertilizers,
fungicides, and a group of some naturally occurring harmful chemicals like
Mycotoxins.
Adulteration of food 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".
Adulteration is either intentional by either removing substances to food or altering the
existing natural properties of food knowingly. Unintentional adulteration is usually attributed
to ignorance’s, carelessness, or lack of facilities for maintaining food quality. Incidental
contamination during the period of growth, harvesting, storage, processing, transport, and
distribution of foods are also considered.
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 imitation.
 It is colored or otherwise treated, to improve its appearance or if it contains any added
substance injurious to health.
 For whatever reasons its quality is below the Standard
Common Adulterated Food
Some of the common adulterated foods are milk and milk products, atta, edible oils, cereals,
condiments (whole and ground), pulses, coffee, tea, confectionary, baking powder, non -
alcoholic beverages, vinegar, besan and curry powder.

Food safety and quality can be ensured through:

1. Good Manufacturing Practices (GMP)
2. Good Hygienic Practices (GHP)
3. Good Agriculture Practices (GAP)
4. Hazard Analysis Critical Control Points (HACCP)

1. GOOD MANUFACTURING PRACTICES (GMP)

Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently
produced and controlled according to quality standards. It is designed to minimize the risks
involved in any pharmaceutical production that cannot be eliminated through testing the final
product.
GMP covers all aspects of production from the starting materials, premises, and equipment to
the training and personal hygiene of staff. Detailed written procedures are essential for each
process that could affect the quality of the finished product. There must be systems to provide
documented proof that correct procedures are consistently followed at each step in the
manufacturing process - every time a product is made.
GMP are a part of quality assurance to ensure that manufacturers/processors take proactive
steps to ensure that their products are safe. It enables to minimize or eliminate contamination
and false labelling, thereby protecting the consumer from being misled and helping in
purchasing products that are not harmful. GMP is a good business tool that helps to refine
compliance and performance by the manufacturers/producers.
2. GOOD HYGIENIC PRACTICES (GHP)
All consumers have the right to expect safe, hygienically prepared, and good quality food.
This is the reason that the handling of food requires care to prevent the hazards. Good
Hygiene Practices are the set of requirements to prevent contamination of food in order to
provide safe food to the consumers. Food borne illnesses can result from contamination due
to improper practices like when there is:

 lack of environmental hygiene and poor sanitation

 mixed and inappropriate transportation
 poor storage
 poor personal hygiene
 unsafe source of food

BASIC REQUIREMENTS OF GHP

There are basic 8 requirement of GHP:

1. Primary Production
2. Establishment Design and Facilities
3. Control of operations
4. Maintenance and sanitation
5. Personal Hygiene
6. Transportation
7. Product information and consumer awareness
8. Training

3. GOOD AGRICULTURAL PRACTICES (GAP)

Food and Agricultural Organization of the United Nations (FAO) defines Good Agriculture
Practice as a collection of principles to apply for on-farm production and post-production
processes, resulting in safe and healthy food and non-food agricultural products, while
considering economic, social and environmental sustainability. The pillars of GAPs are
economic viability, environmental sustainability, social acceptability and food safety and
quality.
Good Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary audits
that verify that fruits and vegetables are produced, packed, handled, and stored to minimize
risks of microbial food safety hazards.
GAP & GHP audits verify adherence to the recommendations made in the U.S. Food and
Drug Administration’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits
and Vegetables and industry recognized food safety practices.
GAPs apply scientific recommendations and available knowledge to address environmental,
economic, and social sustainability for on-farm production and post-production processes
resulting in safe and healthy food and non-food agricultural products.
FAO, 2007 published technical manual on guidelines of "Good Agricultural Practices for
Family Agriculture". According to this GAPs and GMPs (Good Manufacturing Practices) are
a set of principles, regulations, and technical recommendations applicable to production,
processing, and food transport, addressing human health care, environment protection and
improvement of worker conditions and their families. Initially the GAPs are more focused on
post-harvest handling, processing, packaging, and quality standards. Now the concept of
GAPs covers all practices (starting from production level to ultimate consumer) which are
environmentally sustainable, economical feasible and socially acceptable. The
implementation of GAPs requires active role of farmers, food regulatory authorities, retailers,
and consumers in advocating food safety and sustainable food production.
GAPs may be applied to a wide of farming systems and at different scales. They are applied
through sustainable agriculture methods.

OBJECTIVES OF GAPS:

The major objectives are:

 To improve sustainable natural resources use, workers' health and working conditions.
 To ensures quality and safety of produce in' the food chain.
 Creating new market opportunities for farmers and exporters
 Capturing new market advantages by modifying supply chain mechanism.

KEY ELEMENTS OF GAPS

The key elements of GAPs have been enumerated as:

a) Prevention of problems before they occur
b) Risk assessments
c) Commitment to food safety at all levels
d) Communication throughout the production chain
e) Mandatory employee education program at the operational level
f) Field and equipment sanitation
g) Integrated pest management
h) Oversight and enforcement
i) Verification through independent, third-party audit

4. HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

HACCP is a means of providing assurance about safety of food. HACCP is an approach to
food manufacture and storage in which raw materials and each individual step in a specific
process are considered in detail and evaluated for its potential to contribute to the
development of pathogenic micro-organisms or other food hazards. It involves identification
of hazards, assessment of chances of occurrence of hazards during each step /stage in the
food chain – raw material procurement, manufacturing, distribution, usage of food products
and defining measures for hazard(s) control.

Why implementation of HACCP is necessary?

 It is a preventive approach to ensure food safety.

 End product inspection and testing, although important, is time consuming, expensive
and detects the problems only after they occur. In contrast, HACCP enables us to detect
hazards at any stage of processing or manufacture in order to ensure a good quality
product, by taking appropriate action at the stage where the problem occurs.
 It enables producers, processors, distributors, and exporters to utilize resources
efficiently and in a cost-effective manner for assuring food safety.
 FSSA, 2006 places 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.
FSSAI
Food Safety and Standards Authority of India (FSSAI) is an autonomous statutory body
established under the Food Safety and Standards Act, 2006.
Parent Agency: Ministry of Health & Family Welfare, Government of India is the
administrative Ministry of FSSAI.
Headquarters: New Delhi.
HISTORY
 FSSAI was established by Former Union Minister Dr. Anbumani Ramadosss,
Government of India on 5 August 2011 under Food Safety and Standards Act, 2006
which was operationalized in year 2006. The FSSAI consists of a chairperson & 22
members.
 The FSSAI is responsible for setting standards for food so that there is one body to deal
with food rules and regulation in India and no confusion in the minds of consumers,
traders, manufacturers, and investors.
The following are the statutory powers that the FSS Act, 2006 gives to the Food Safety
and Standards Authority of India (FSSAI).
1. Framing of regulations to lay down food safety standards.
2. Laying down guidelines for accreditation of laboratories for food testing.
3. Providing scientific advice and technical support to the Central Government.
4. Contributing to the development of international technical standards in food.
5. Collecting and collating data regarding food consumption, contamination, emerging risks
etc.
6. Disseminating information and promoting awareness about food safety and nutrition in
India.
GENESIS OF FSSAI
Food Safety and Standard Act, 2006 consolidates various acts & orders that had earlier
handled food related issues in various Ministries and Departments, such as:
1. Prevention of Food Adulteration Act, 1954
2. Fruit Products Order, 1955
3. Meat Food Products Order, 1973
4. Vegetable Oil Products (Control) Order, 1947
5. Edible Oils Packaging (Regulation) Order 1998
6. Milk and Milk Products Order, 1992
7. Essential commodities Act,1955
8. The solvent Extraction oil, De oiled Meal, and Edible Flour (control) order,1967

THESE WERE REPEALED AFTER COMMENCEMENT OF FSS ACT, 2006. FSSAI WAS
CONSEQUENTLY ESTABLISHED IN 2008 BUT WORK WITHIN THE FOOD
AUTHORITY EFFECTIVELY BEGAN IN 2011 AFTER ITS RULES AND KEY
REGULATIONS WERE NOTIFIED.
ESTABLISHMENT OF FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA
(FSSAI)
The Executive Authority under the Act is assigned to the Ministry of Health & Family
Welfare, Government of India (MOHFW). On 5th September ,2008, Government of India
notified establishment of Food Safety & Standard Authority of India (FSSAI) under section
of the FSS Act which is central authority for enforcement & implementation of the Act. As
per Act the head quarter for FSSAI shall be in Delhi and will establish its offices in other
parts of India.
1. The head office of the Food Authority shall be at New Delhi.
2. The Food Authority may establish its offices at any other place an India.
3. Today the authority also has 6 regional offices located in Delhi, Guwahati, Mumbai,
Kolkata, Cochin and Chennai.
4. Ministry of Health and Family Welfare with the mandate for laying down Science based
standards for article of food and to regulate their manufacture, storage, Distribution, sale and
insure availability of safe and wholesome food for human consumption.

ROLE & FUNCTION

The main role of Authority is to regulate and monitor, manufacture, processing, distribution,
sale and import of food while ensuring safe and wholesome food to the consumers. The Act
lays down the following main functions for discharge by the Authority.
 Framing of regulations to lay down the standards and guidelines of food safety.
 Granting FSSAI food safety license and certification for food businesses.
 Laying down procedure and guidelines for laboratories in food businesses.
 To provide suggestions to the government in framing the policies.
 To collect data regarding contaminants in foods products, identification of emerging risks
and introduction of rapid alert system.
 Specifying limits for Additives, Contaminants, Pesticides & Veterinary drugs residues,
Heavy Metals, Mycotoxins, Antibiotics and Pharmacological active substances.
 Lay down food labelling standards including claims on health nutrition, special dietary
uses and food category system for foods.
 Prescribing the procedure and the enforcement of quality control in relation to any
imported article of food into India.
 Lay down method of sampling, analysing and exchange of information enforcement
agencies prescribing procedures and guidelines for accreditation of certification bodies
and laboratories.
 Creating an information network across the country and Providing Training Program to
person who are involved or intent to get involved in food businesses.
 Promoting general awareness about food safety and food standard and promoting
coordination of work on food standard.

RESPONSIBILITIES OF FSSAI AS FOOD SAFETY

(a) Provide scientific advice and technical support to the Central Government and the State
Governments in matters of framing the policy and rules in areas which have a direct or
indirect bearing on food safety and nutrition.
(b) Promote, co-ordinate and issue guidelines for the development of risk assessment
methodologies and monitor and conduct and forward messages on the health and nutritional
risks of food to the Central Government, State Governments and Commissioners of Food
Safety.
(c) Provide scientific and technical advice and assistance to the Central Government and the
State Governments in implementation of crisis management procedures with regard to food
safety and to draw up a general plan for crisis management and work in close co-operation
with the crisis unit set up by the Central Government in this regard.
(d) Establish a system of network of organizations with the aim to facilitate a scientific
cooperation framework by the co-ordination of activities, the exchange of information, the
development and implementation of joint projects, the exchange of expertise and best
practices in the fields within the Food Authority's responsibility.
(e) Provide scientific and technical assistance to the Central Government and the State
Governments for improving co-operation with international organizations.
(f) Provide directions from time to time, on matters relating to food safety and standards, to
the Commissioner of Food Safety
Prevention of Food Adulteration Act (PFA): One of the early acts to be promulgated in
food laws and standards was the Prevention of Food Adulteration Act of 1954, which has
been in force since June 1,1955, amended 1964 and again in 1976. The objective of this act
was to ensure that food articles sold to the customers are pure and wholesome. It is also
intended to prevent fraud or deception and encourages fair trade practices. The Act prohibits
the manufacture, sale and distribution of not only adulterated foods but also foods
contaminated with toxicants and misbranded foods. A central committee for food standards
has been constituted under the Act and has been charged with the function of advising the
Central Government on matters relating to the Food standards. The Food Health Authority is
appointed at state level who is the Director of Public Health and Preventive Medicine. He is
responsible for the good quality and standards of foods available to the consumers. Under
FHA are the Local Health Authority (LHA). There is a Local Health Authority appointed in
each city in every state.
Fruit Products Order (FPO): The Government of India promulgated a Fruit Products order
in 1946. In 1955, the order was revised. The Fruit Products Order (FPO) lays down statutory
minimum standards in respect of the quality of various fruits and vegetable products and
processing facilities. The FPO is enforced by the Department of Health. Presently there is a
little over 5198 units registered under the Fruit Products Order of 1955 distributed all over
the country. Most of the units fall in the cottage or small-scale sector. A few modern
processing plants have, now come up and many more are in the pipeline. The installed
capacity which was 11.08 lakh tonnes, in 1993 increased to 21.00 lakh tonnes at the end of
the year 1999.
Meat Products Order (MPO): It provides means to: 1. Detect and destroy meat of diseased
animals. 2. Ensure that the preparation and handling of meat and meat products be conducted
in a clean and sanitary manner. 44 Introduction to Food Science and Technology 3. Prevent
the use of harmful substances in meat foods. 4. See that every cut piece of meat is inspected
before sale to ensure its wholesomeness. The order also lays down rules and conditions for
the procedure to be adopted for the selection of disease-free animals, slaughterhouse
practices.
Bureau of Indian Standards (BIS): Bureau of Indian Standards (BIS) is the National
Standards Organization established as a Society in 1947 as Indian Standards Institution and
subsequently made a statutory body as BIS under Bureau of Indian Standards Act 1986. The
Bureau comprises of members representing industry, consumer organizations, scientific and
research institutions, professional/technical institutes, central ministries, State Government
and Members of Parliament. The functions of Bureau are; 1. Standard Formulation. 2.
Certification: Product, Quality Management System, Eco Mark, Environment Management
System, Hallmarking of Gold Jewellery, Hazard Analysis and Critical Control Points. 3.
Laboratory: Testing, Calibration and Management. 4. Standards Promotion. 5. Consumer
Affairs. 6. Awareness and Training Programs. There are 14 Technical departments engaged in
formulation of Standards. So far 17000 Standards have been formulated in different
technological areas depending upon the National priority. These standards are evolved
through the consensus from sectors such as industry, Consumers, testing and laboratory
experts and Government organization by co-opting them in the related technical committees,
subcommittee and panels. The standards are reviewed time-to-time and continuously updated
to match the technological changes taking place. The BIS has formulated 1133 standards
which pertains to food products.
The ISI mark is a mark owned by Bureau of Indian Standards (BIS) which was previously
called Indian Standards Institution. The product certification scheme operated by BIS uses
this ISI mark. The ISI mark is applicable only on products. For example, you can have this
mark on tangible products such as cables, cement etc.
The IS number on top the mark signifies the Indian Standards to which the product is
conforming to. Every product has a unique IS number associated with it. For example, for
milk powder IS 1165, for Packaged Drinking Water IS 14543.
AGMARK Standard: The AGMARK standard was set up by the Directorate of Marketing
and Inspection of the Government of India by introducing an Agricultural Produce Act in
1937. The word ‘AGMARK’ seal ensures quality and purity. The quality of a product is
determined with reference to the size, variety, weight, colour, moisture, fat content and other
factors are considered. It covers the following commodities: • Pulses • Cereals, 1966, 2001 •
Makhana • Vegetable oils • Fruits and vegetables • Roasted Bengal gram • Vermicelli,
Macaroni and Spaghetti 45 Food Laws and Associated Bodies The grades incorporated are
grades 1,2,3 and 4 or special, good, fair and ordinary. Any officer of the Central Government
or a State Government, or any authority, authorized by the Central Government, may, if he
has reason to believe that any provision of this Act or the rules made there under has been, or
is being, contravened, enter any premises at any reasonable time and make necessary
inspection of, and search for, the agricultural produce in relation which such contravention
has been, or is being made. The officer can seize and penalize the firm for not meeting the
standards. The Central Government can declare that the provisions of this Act shall apply to
an article of agricultural produce not included in the schedule or to an article other than an
article of agricultural produce and on the publication of such notification, such article shall be
deemed to be included in the schedule.