Module 01 - Introduction
Module 01 - Introduction
4
Modern Food Regulations
1899 : States’ / Provinces’ own food laws with difference in standards for
the same commodity - Conflicts in inter provincial trade.
1943 : Central Advisory Board for Central Legislation that brings in
uniformity throughout the country.
1954 : Central Legislation – Prevention of Food Adulteration Act,1954.
Rules and Standards framed under the Act 1955.
2006: FOOD SAFETY & STANDARDS ACT – 2006.
2011 : FSSRR 2011
2012 – Import Regulation
2016- Nutraceutical Regulations
FSSA replaced the following Acts & Orders:
The Edible Oils The Vegetable
Packaging Oil Products
(Regulation) (Control) Order,
Order, 1998. 1947.
The Meat Food The Milk and
Products Order, Milk Products
1973, Order, 1992.
The Solvent
Extracted Oil,
The Fruit
De oiled Meal,
Products Order,
and Edible
1955.
Flour (Control)
Order, 1967
PH:PIM 15
Features
Consolidation of Ensuring Science Monitoring Consumer
Food Laws Safety Based and inclusive
Standards Surveillance approach
Consumer losses
if proven be
compensated
Food Safety Journey
Continual
Basic improvement
HACCP Food Safety
Compliance ISO 22000
Consumer
safety
GMP
GHP
Schedule-
4
20
What is FSMS as per FSSAI
Schedule 4
Compliance
FSMS Plan
FSMS Program
Schedule IV
1
• Filing Application
2
• Unique Application Number
3
• Providing Additional Requirement
• Inspection of Premise
4
5
• Inspection Report
6
• Either grant or reject application
Non-conformance may lead to
Processing
Agricultural
practices
Livestock Cooking
Retail
Landfills
Storage
Seafood
Industrial emissions
and effluents PRABODH CDQiAstr2i0b0u7tion
Introduction to Food Safety
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.
Physical
Chemical Food
Biological
Hazards
Allergens
17
Introduction to Food Safety
Physical Hazards
Any foreign object (inanimate) found in the food or a naturally occurring object
(bone in fillet), that poses; a hazard is called a ‘Physical Contamination’.
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4477
Physical & Biological Hazards
4499
Introduction to Food Safety
Chemical Hazards
Naturally occurring and Process Induced Chemical substances that can cause a
food borne illness is called a ‘Chemical Contaminant or Hazard’.
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Chemical Hazards
5511
Introduction to Food Safety
Biological Hazards
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Biological Hazards
50
50
Introduction to Food Safety
Biological Hazards causes -
25
Introduction to Food Safety
Conditions favouring growth of Microorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
Temperature Microorganisms grow well between the temperature range of 5⁰C –
60⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favor their
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’
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Introduction to Food Safety
ACTIVITY- 1
1. Food Hazards can be present in food when reduced to an acceptable level.
True/False
2. Equipment Lubricant is a
a. Physical Hazard b. Chemical Hazard
c. Biological Hazard d. Allergen
3. Microorganisms grow well between the temperature range of ......................, most commonly
known as the ‘Danger Zone’.
a. 7⁰C – 74⁰C b. 5⁰C – 74⁰C
c. 5⁰C – 60⁰C d. 7⁰C – 60⁰C
4. Food Borne ........................ result when a person consumes food containing pathogens.
a. Infection b. Intoxication
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Introduction to Food Safety
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Allergens
Allergens
Crustacea and products Milk and milk products
of these
Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these29
Allergen Management
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Foods Responsible for Allergic Reactions
• Peanuts
• Tree Nuts
• Sesame Seeds
• Eggs
• Soybeans
• Milk
• Various grains and flours
• Fish
• Shellfish
• Sulphites (10 ppm)
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Responsibility of a FBO in Allergen Management?
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Provide Safe, Wholesome Food to the Marketplace.
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Allergen Program
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Provide Safe, Wholesome Food to the Marketplace.
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Formulation Control
– No unapproved changes to
formulation
– Use only most recent
approved formula
– Follow SOP for scaling and
use
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Ingredient Management
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Process Control
Process Controls
• Sequencing Products
• Scaling (Scoop & Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of equipment
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Provide Proper Information with the Product Label
• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact
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Provide Proper Information with the Product
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Responsibilities of the Food Handler
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Responsibilities of the Food Handler
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Responsibilities of the Food Handler
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Consumers Responsibility
44
Remember
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Be Concerned
Be
Allergy Aware.
46
Introduction to Food Safety
ACTIVITY-2
1. Eggs and egg products are allergens. True/False
4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared.
a. Chicken b. Red Meat
c. Rice d. Milk
5. ........................... is a powerful chemical that can cause a reaction in the respiratory system,
gastrointestinal tract, skin or cardiovascular system.
a. Cystine b. Histamine
c. Keratin d. Niacin
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Introduction to Food Safety
48
Major reasons for food spoilage are
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Introduction to Food Safety
ACTIVITY- 3
1. Illness/injury to staff may lead to ………………………….
a. Food Spoilage b. Biological Hazard
c. Allergens d. Cross-contamination.
2. ……………………………, right time, proper additives and understanding process steps is essential to
ensure food safety.
a. Wrong Temperature b. Cleaning of Utensils
c. Allergens d. Right Temperature
3. ………………………., if not disposed in a scientific manner it can breed pest and micro organisms which
is a threat to food safety.
a. Physical hazard b. Chemical Hazard
c. Waste d. Allergens
4. Right combination of time, temperature ventilation and segregation defines a good storage.
True/False