INDIAN AND INTERNATIONAL
QUALITY SYSTEMS AND
STANDARDS
Presented by
Revathy.V.B.
BTP20025
SYNOPSIS
▪︎Introduction
▪︎Indian food standards
~Food safety and standards authority of India
~Bureau of Indian Standards[BIS]
~Agmark
▪︎International food quality standards
~International organization for
standardization[ISO]
~World Health Organization [WHO]
~Food and agriculture Organization [FAO]
~Codex Alimentarius
▪︎Conclusion
INTRODUCTIO
N
Quality systems and standards are critical in ensuring the
safety, reliability, and quality of products and services.The
main objectives are to protect public health by reducing risk
of food borne illnesses, to protect consumers from
unsanitary, unwholesome, mislabeled or adulterated food.
INDIAN QUALITY SYSTEMS AND STANDARDS
Compulsory Voluntary
standard standards
FSSAI BIS
Food safety and standards Bureau of Indian Agmark
authority of India standards
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA
The Food Safety and Standards Authority of India (FSSAI) was set up in 2008
for the proper monitoring of food hygiene and quality in India. It was functional
from 5th August 2011 and ever since has been responsible for managing food
safety in our country.
The FSSAI has its headquarters at New Delhi. The authority also has 6 regional
offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai.
The organisation has been set up as per the FSS Act 2006, until which
different acts and laws were being administered under the various
ministries of Government like
Vegetable Oil Products (Control) Order, 1947
Prevention of Food Adulteration Act, 1954
Meat Food Products Order, 1973
FUNCTIONS OF FSSAI
01 02 03 04
Setting Rules and Test the Standard of Regular Audits –
Granting License – To
Guidelines – FSSAI sets Food – the standard and Proper inspection is
pursue any food
up rules and guidelines quality of food done for food-
related business, the
which need to be manufactured by all producing and
owner needs to get a
followed by all food companies registered manufacturing
certificate and license
manufacturing under FSSAI, is done by companies to ensure
companies, keeping into with the permission of the standards are at
the organisation
consideration hygiene FSSAI par with the
themselves
and food safety guidelines
Spreading Food Safety Awareness – It is the
5
responsibility of FSSAI to spread awareness
and inform the citizens about the
importance of safe and hygienic food
consumption
6 Maintain Records and Data – FSSAI also has the
responsibility to maintain proper records and
data of all the registered organisations. Any
violation of rules prescribed by FSSAI can lead
to the termination of the license
7 Keeping the Government Updated – Any
food safety-related threat must be
informed to the Government authorities for
further action. Also, assist them in framing
food standard policies
BUREAU OF INDIAN
STANDARDS
Bureau of Indian Standards is the mainstream standards setting body in India for all the
products and commodities including agriculture and textile to electronics..It represents
India in the
International Organization for Standardization (ISO).
BIS is under the Ministry of Consumer Affairs, Food and Public Distribution, Department of
Consumer Affairs,Government of India.
The headquarter is located in New Delhi. BIS has five regional offices located in the
various cities of the nation Chandigarh,Mumbai,Chennai,Kolkata and delhi.
OBJECTIVES OF BIS
BIS make sure that product
BIS plays an essential BIS guarantees that
consistency standards are
role in encouraging standards adapt in
followed universally and
consistently across various consistency and response to changing
industries. So that when a sustaining high-quality technologies and industries
consumer sees a BIS mark, standards for products in order to promote growth
they can feel assured that the and services. and competitiveness.
product meets particular
quality and safety criteria.
AGMARK
AGMARK stands for Agriculture Marketing. It is the certification mark that
guarantees the quality of agricultural products in India. The standards of AGMARK
are based on the Food Safety and Standards Act, 2006 (FSSAI Act 2006).
AGMARK is provided by the Directorate of Marketing and Inspection, Government
of India for agricultural products.
1 The main objective of AGMARK is to provide
quality and unadulterated agricultural
products to consumers.
2 This grading system is used for both
OBJECTIVES domestic and international purposes.
3 Products such as cereals, oilseeds,
vegetable oils, honey, butter, besan, atta,
fruits, vegetable, etc. are covered under
AGMARK certification.
FOOD LAWS IN INDIA
The Indian Parliament has passed the Food Safety and Standards
act ,2006 that overrides all other food related laws.
• Prevention of Food Adulteration Act, 1954
• Fruit Products Order, 1955
• Meat Food Products Order ,1973
• Vegetable Oil Products (Control) Order, 1947
• Edible Oils Packaging (Regulation) Order 1988
• Milk and Milk Products Order, 1992
INTERNATIONAL QUALITY SYSTEMS
ISO WHO (World Food and Agriculture Codex NACMCF and
(International health Organisation (FAO) Alimentarius ICMSF
Organization Organization)
for
Standardization
)
INTERNATIONAL ORGANIZATION FOR
STANDARDIZATION [ISO]
The International Organization for
Standardization (ISO) is an
independent, non-governmental
international organization that
develops and publishes a wide range
of proprietary, industrial, and
commercial standards.
☆Founded: 23 February 1947
☆Membership: Comprises
☆Headquarters: Geneva, Switzerland
national standards bodies from
167 countries.
ISO 22000 integrates the principles of the Hazard analysis and critical control
points
(HACCP) system and application steps developed by the Codex Alimentarius
Commission
The following standards make up the ISO 22000 family of standards:
ISO 22000 is about Food safety management systems which are requirements for
any
organization in the food chain.
ISO 22001 gives the Guidelines on the application of ISO 9001:2000 for the food
and
drink industry .
ISO/TS 22002 deals with the Prerequisite programs on food safety in Food
manufacturing .
The World Health Organisation (WHO) is a
WORLD HEALTH specialized agency of the United Nations that
ORGANIZATION looks into matters of public health. Established
on April 7th, 1948, its headquarters is located
in Geneva,
The main objectives of the WHO are listed below. Switzerland.
•The organisation directs and coordinates authority on international health work.
••Maintains and helps in establishing collaboration with the UN and any other
appropriate bodies.
•Assists governments, upon request, in strengthening their health services.
•Give appropriate technical assistance and in case of emergencies, required aid
upon the request or acceptance of governments.
They provide technical support on health matters,
share relevant global standards and guidelines, and
WHO’s
relay government requests and requirements to other
Contribution to
levels of WHO.
World
They also inform and follow up with the host
government on reports of disease Outbreaks outside
the country.
They provide advice and guidance on public health to
other UN agency offices in country.
In addition to governments, WHO also coordinates
FOOD AND AGRICULTURE
ORGANIZATION
The Food and Agriculture Organization of the United Nations(FAO) is a
specialized agenc of the United Nations that leads international efforts to defeat
hunger and improve nutrition and food security.
Its Latin motto, fiat panis, translates to "let there be bread". It was founded on
16 October 1945
The FAO comprises 195 members, including 194 countries and the European
Union. Its headquarters is in Rome,Italy.It helps governments and development
agencies coordinate their activities to improve and develop agriculture,
forestry, fisheries, and land and water resources.
CODEX ALIMENTARIUS
The Codex Alimentarius is involved in setting up of international food standards,
guidelines and codes of practice to contribute to the safety, quality and fairness in
international food trade.
Consumers can trust the safety and quality of the food products they buy. The
importers can trust that the food they ordered will be in accordance with their
specifications.
Codex standards are based on the best available science assisted by independent
international
risk assessment bodies organized by FAO and WHO.
The applications of codex recommendations are voluntarily adopted by member
countries. Codex standards serve in many cases as a basis for national legislation. More
and more developing countries are taking an active part in the Codex process.
1 Standards and
Guidelines
2 Food Safety
Key aspects 3 International Trade
of codex 4 Consumer Protection
Alimentarius 5 Inclusive
Process
6 Implementation
NACMCF ICMSF
Role: Provides scientific advice
and recommendations to the U.S. Role: An international body
Secretary of Agriculture and the that provides scientific
U.S. Secretary of Health and information and guidance on
Human Services on microbiological specifications
microbiological criteria for foods. for foods.
Focus: Helps ensure food safety Focus: Aims to protect public
by addressing issues related to
health and ensure food safety
foodborne pathogens, developing
globally by establishing
guidelines for pathogen
microbiological standards and
reduction, and establishing
microbiological criteria. criteria.
International Commission on
National Advisory Committee on Microbiological Specifications for Foods
Microbiological Criteria for Foods
CONCLUSION
There is a need for food industries to demonstrate quality management
practices in order to meet requirements of both legislation and the
quality demanded by consumers.These systems and standards are
designed to ensure that products and services are safe, reliable, and of
good quality, benefiting consumers and industries worldwide.
THANK YOU
