Food Safety And Security In India Environmental Sciences Essay

nutrient Safety And Security In India environmental Sciences Essay nutrient sanctuary is a growing concern glob entirelyy. With the innovations in the processing technologies, incase techniques, agricultural practices, and change in viands habits, persistence and enforcement authorities be facing sensitive challenges every day. Currently at that place ar more than twenty Indian laws relating to viands, which argon administered by a number of different Ministries and Departments. victuals processors have to comply with these rules. Among the more important nutriment laws argon Pr veritable(a)tion of solid nutriment Adulteration Act (PFA) of 1954 and the PFA Rules of 1955. Covers specifications colligate to f be colour, preservatives, pesticide residues, packaging and labelling, and regulation of sales. The Standards of Weights and Mea accrediteds Act, 1976, and the Standards of Weights and Measures (Packaged Commodities) Rule, 1977. Designed to establish fair care p ractices with respect to packaged commodities. The Fruit Products Order, 1955. Specifications and quality control requirements regarding the production and merc go acrossising of processed fruits and vegetables, sweetened aerated water, vinegar, and synthetic syrups. Meat pabulum Products Order, 1992. Administers the tolerable quantity of dim metals, preservatives, and insecticide residues for nerve centre products. Milk and Milk Products Order, 1992. Regulates the production, distri exactlyion, and add of draw products establishes sanitary requirements for dairies, machinery, and premises and sets quality control standards for milk and milk products. The Food Safety and Standards Act, 2006. In August 2006, Government of India has passed a new legislation Food Safety and Standards Act.9.2 Food precaution standardsTemperature control should be maintained in Raw and cooked meat, poultry and meat products, Dairy products and intellectual nourishments containing dairy farm prod ucts, Sea intellectual nourishment, Processed fruits and vegetables, Cooked rice and pasta, Processed foods containing eggs, beans, nuts and different protein-rich foods, foods that contain either of the above foods eg sandwiches and custard and cream filled baked goods. Generally the Standards require that potentially hazardous food is kept on a lower floor temperature control which means infra 5C and above 60C. Businesses need to limit the centre of time that potentially hazardous foods are kept in the riskiness zone temperatures between 5C and 60C.Food terminusDuring storage you mustiness excite sure that the safety and suitability of the food is kept. This means that Food must be saved from contaminant Food must be stored under check environmental conditions e.g. lighting and humidity Potentially hazardous food must be stored under correct temperature. (below 5C and above 60C or frozen).Food processingOnly safe and suitable food is processed Food must be protected from pollution There are no organisms present that puke cause illness when the food is ready to eat. some(a) processing steps have clear requirements for exampleCooking cool downThawingReheatingFood displayFood must be protected from contamination, for example barriers, covering ready to eat foods much(prenominal) as cakes and muffins that are on counters and supervision. That potentially hazardous food is either kept under temperature control or time is used as the control to withhold the food safe. If less than 2 hours the food must either be refrigerated or used immediately For longer than 2 hours, exclusively less than 4 hours, must be used immediately For a total of 4 hours or longer, must be thrown out. If victimisation the 2 hour/4 hour rule the business must be able to provide evidence of the times, eg tags with times marked.Food packagingThe packaging hooey used is safe for food the packaging material used is not likely to contaminate the food the food is not contam inated during the packaging process.Food transportationBusinesses must make sure that food being transported is protected from contamination and that Potentially hazardous food must be transported at the correct temperature. ( 60C or frozen)Health and Hygiene requirementsinform the food handlers about their health and hygienics responsibilities make sure that the food handlers do not handle food if they are unwell with an illness such as gastro, or other illnesses that can be passed on through food provide fitting hand lavationing facilities, mean to Food Safety Standards Premises and Equipment particular sheet make sure that food handlers on the premises do not contaminate food.Food Handlers RequirementsFood handlers must do everything they can to make sure that they do not contaminate food. They must wash their hands with soap and running warm water in the hand wash basin provided and then dry them using either a paper towel or air drier. Hand washing to begin with handling food must be done regularly and whenever thither might be the risk of contaminating food. They must not deport in any way that could cause contamination of food, for example sess in food handling areas. Food handlers must inform their executive program if they are suffering from diarrhoea, vomiting, a sore throat with fever, fever or jaundice, any infected skin wound or discharges from their ears, nose, or eyeball as these conditions could contaminate food.Cleaning, Sanitising and MaintenanceFood contact sur flavors, ie- chopping boards and preparation benches, must be cleaned and sanitised regularly or in between tasks to make sure that contamination of food does not occur. This also applies to the eating and intoxication utensils. Sanitising can be achieved by using hot water (77C at least), using a food grade sanitiser or thin out bleach. The premises, fittings and equipment must be kept clean and in a estate of good repair. Chipped, cracked or broken utensils must not be used. Garbage must not be left to build up and must be removed regularly.Food SecurityThe broader reasons for food peril are many war, poverty, population growth, environmental degradation, limited agricultural technology, inefficient policies, and disease. Natural resources base like land, water, forest and the bio-diversity being the foundations for the both food security and environmental sustainability has been irreversibly damaged owing to the increasing food demand and consequently food insecurity.9.3 Food Standards Safety measures for Select food productsDairy products As far as microbiological criteria is concerned, Indian standards for dairy products are elaborate. E,g ghee, butter, skimmed milk. The speculation of contamination from heartbreaking metals should be checked and incorporated. Also, the products which are prepared from milk, should address to pesticide residue levels, and veterinary drug contamination e.g. yoghurt and weaning food.Poultry products Indian standards for shelled eggs are comparable to planetary standards. The Indian standards for chicken meat and poultry meat should address the requirements for heavy metal contamination.Meat Products Indian standards are available for boneless meat of Bovine which takes care of microbiological contamination is silent of heavy metals. There are no specifications available for sheep meat and goat meat in India, whereas other countries have identified the heavy metal contamination.Sea foods Mercury contamination in sea foods is a major concern internationally which has not been addressed in Indian standards .Microbiological characteristics should also be addressed.Agricultural Products The possibility of aflatoxin content in agricultural products has been addressed in the Indian standards but is silent on heavy metals (lead, cadmium and arsenic). Majority of the codex standards compared bawl out about lead contamination. The standards are comparable as far as honey is concerned.Milling products Codex standards on whole-wheat flour experience the possible contamination from heavy meats and microbes where as Indian standards give requirements for strong-arm hazards like rodent hair etc.Edible Oils Specifications on all types of oils as under codex consider the heavy metal contamination where as Indian standards are not addressing the same. For parameters such as bleach value, which relates to the rancid condition of oils, Indian standards do not give numeric specifications. Indian standards should be reviewed to such effects in the interest of man health.Fruits and vegetablesFresh fruits Majority of the countries has identified the allowances level for strong-arm impurities, defects and physiologic contaminations. few of the countries have given the requirement for metals with Indian additionally following the heavy metals and pesticides specification of codex.Dry fruits Majority of the countries has identified the specifications for physical impurities and ph ysical contaminants and physical defects. Codex has additionally identified the specifications for heavy metals.Processed fruits and vegetables Heavy metals limits are clearly identified in Malaysian standards but PFA standards for the above mentioned products are limited to compositional requirements and physical characteristics. USA has clearly described the physical defects in case of jams, squash and jellies etc. Pickle is an item of quite a little consumption all over India and has various category of ingredients in it. The PFA standards refer to microbiological contamination. The heavy metal contamination is addressed only in qualitative terms where it should have addressed to the heavy metal contamination such as lead, arsenic and cadmium etc in quantitative terms.Food safety checklist includes different aspects under the following headsPersonal hygieneFood supplyingHot holdingCold holdingRefrigerator, Freezer coolerFood Storage Dry StorageCleaning sanitizingUtensils eq uipmentGarbage storage and judicaturePest controlNotesThe installation of ISO 14000, ISO 22000 Quality Management Systems and Hazard compend Critical Control Points (HACCP) based food safety remains is highly desirable in view of the changing scenario in the international trade. Ministry of Food Processing Industries is operating a Plan Scheme to motivate the food processing industries for adoption / implementation of food safety and quality federal agency mechanisms such as Total Quality Management (TQM)including ISO, ISO 14000, ISO 22000, Hazard abstract and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP) and prepare them to face the global competition in international trade in sway WTO era. (Ministry of op Annual Report 2008-09)Unprocessed foods are susceptible to spoilage by biochemical processes, microbial attack and infestation. The right post harvest practices such as good processing techniques, and proper packaging, t ransportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life.SourcesFood Security-Agricultural Bio Diversity (Yamini Gurani)Food safety standards ( www.foodstandards.gov.au)Comprehensive study of food regulations and standards, food testing, CODEX resource system Report by TUV South Asia Pvt. Ltd, Mumbai