UNIT 3 LEGISLATIVE CONTROL
Published by Vikas Publishing House Noida
3.1 Legislative Controls
3.2 SMW Act 1976 and SMW (Packaged Commodities) Rules 1977
3.3 Export Act 1963
3.5 Consumer Protection Act 1983
3.6 BIS 1986
3.7 Integrated TQM Model
3.8 HACCP System
3.9 GMP
3.10 SPS Measures
3.11 OIE
3.12 Microbiological Concerns
3.13 Conclusions
3.1 Legislative Controls
Good quality food is the crucial need of life. High-quality food is the requirement for the consumers’ assurance that the manufactured goods he is buying is not dangerous for consumption. Different food laws help vendor as well as customers in supply and purchase of food products. These laws are compulsory both at national as well as international levels. The national level regulatory agencies like BIS, the quality control laws like PFA act and FPO and the international agencies like FAO, WHO, FDA and their associated laws i.e., ISO certification, TQM system regulate the food supply and distribution individually at regional levels as well as collaboratively at international levels. The processor or producer should conform to these standards to be competitive in the market.
Each country
regulates its own system of laws and regulations. In
Different
ministries of the Government of India have formulated various laws for the safety
of the customers. The basic structure of laws and regulations in
3.1.1. FSSA came into existence in 2006. There
was a big problem in maintaining Food Standards Maintenance because of multiple
laws in the food sector. This sector was being governed by multiple laws under
various ministries of different states. Remedy
for this complexity was to form one regulatory body and single integrated food
law. The main aim of this Bill, which was introduced in 2005 and known as FSSA,
was to merge the different laws available for food safety in the
Objectives of FSSA
One of the key objectives of this Act is to unite different laws related to food safety and to set up a ‘Food Safety and Standards Authority of India’ to put down scientific standards for various food articles. The Food Safety and Standards Authority of India will help regulating the sale and import, distribution, manufacturing, storing of food articles, so as to ensure accessibility of pure, hygienic, secure, healthy and nutritious food
Main features of the (Food Safety and Standards Authority) FSSA
1. To standardize and control Indian food sector
2. FSSA will be responsible for laying down Standards for the safety of food with the assistance from numerous scientific panels and also from central advisory committee.
3. The safety standards laid down by the committee shall contain contaminants, specifications for ingredients, pesticide residue, biological hazards and labels.
4. The State Commissioners of Food Safety along with local level officials will be responsible for law enforcement.
5. Under this act each and every unit in the food sector should possess licence or a registration
The Food safety and
standards authority of
1. Agriculture Ministry
2. Commerce Ministry,
3. Consumer Affairs Ministry
4. Food Processing Ministry,
5. Health Ministry,
6. Ministry of Legislative Affairs,
7. Ministry of Small Scale Industries
Two of the members shall be from food industry (one member must be from small scale industries), two members from consumer organizations. There shall be three distinguished food technologists or scientists;
Five members on behalf of States and the Union territories (on rotation basis every three years, two members from farmer’s organizations and one member shall be from retailers ’organization.
3.1.2 Central Advisory committee
The Chief Executive Officer of the food safety standards authority will be the Chairperson of the Central Advisory Committee Members.
From the below mentioned area there shall be two members each
Food industry (2 members), Agriculture (2 members), Consumers (2 members)
Commissioners of Food Safety, Important research bodies and food laboratories, the Chairperson of the Scientific Committee and the Central Advisory Committee advice the Food Authority of India on below mentioned areas
1. To draw a proposal for the work programme of Food Authority.
2. Prioritization of work,
3. To identify probable hazards
4. Pooling of facts and knowledge
5. Some additional roles specified by regulations.
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3.1.3 Responsibilities and roles of Food Authority
Major function of Food Authority includes
1. Regulating and monitoring the manufacturing and processing of food. Apart from this Food Authority also regulates and monitors distribution, sale and import of food.
2. It ensures pure, safe, healthy and wholesome food for the public.
3. To plan the standards, principles and guidelines in relation to food articles
4. To lay down limits for the usage of
a) Additives in food, contaminants of food and residues of pesticide.
b) To set limits for heavy metals, Residues of veterinary drugs, processing aids and myco-toxins
c) To set limits for use of Antibiotics and pharmacological active substances and irradiation of food.
5) To set up guidelines for accreditation of bodies engaged in certification of food safety management system for food sector.
6) Food Authority is responsible for enforcement of quality control
7) Setting up of procedures and guidelines for accreditation of laboratories and notification of the accredited laboratories
8) Prescribing various methods of sampling, analysis and transforming information amongst enforcement authorities
9) Conducting surveys of enforcement and administration of the Act in the country;
10) Prescribing food labeling standards.
11) Providing technical support and scientific advice to the Central as well as state governments in matters of forming policies and rules in areas of food safety.
The new act on implementation will replace the following Legislations
Vegetable Oil Products (Control) Order, 1947
FPO, Fruit Products Order, 1955
Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967.
Milk and Milk Products Order, 1992
Edible Oils Packaging (Regulation) Order, 1998
The Meat Food Products Order, 1973
Including other orders issued under the Essential Commodities Act, 1955 (10 of 1955) relating to food
3.2 (SWM) Standards of Weight and Measures ACT 1976 and SWM, Packaged Commodities Rules 1977
SWM act will make sure
standardized enforcement of Standards and connected matters in Weights & Measures
across the
The Indian Government has also passed The Standards of Weights & Measures (Enforcement) Act, 1985 and enacted in 1987, The Standards of Weights & Measures (General) Rules, 1987.
As per this act no Weight or Measure shall be sold or offered, exposed or possessed for sale or used or kept for use in any transaction or for industrial production or protection unless it has been verified & stamped that too by a licensed manufacturer/dealer of Weights & Measures. The manufacturer, dealer and repairer of Weights & Measures must possess a valid licence. Also in order to deal in weights & measure instruments, a valid licence is mandatory.
The supreme power who issues the license to the consumers is The Controller W&M.
Every Weight & Measure that dealer use must be stamped with a particular seal signifying the identification of Inspector and period or quarter in which it is verified by the W&M Department.
Weights once stamped are valid for two years while Counter/Beam/Electronic Balances/Platform scales are valid for one year. The traders shall display in a visible place the Dispensing unit and the weigh bridge verification certificates which are issued to them.
Government has formed four Quarters for the convenience of public (Quarter1) from January to March, (Quarter 2) starting April to June, (Quarter 3) starting July till September and (Quarter 4) From October to December.
If you got your Weights and Measures verified in January 2009 and the validity is two years, you can get your Weight or Measure re-verified in the 1st quarter i.e. January to March 2011 without paying penalties.
There is a fine of up to rupees five hundred and weights or measures can be seized if anyone found not abiding by this. If a person is found using defective weights or measures or if any person give less or short deliveries to the consumer the fine can be extended up to rupees five thousand.
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Weights and Measures |
Validity |
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Cast Iron Weights |
2 Years |
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Bullion Weights |
2 Years |
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Counter Machine |
2 Years |
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Beam Scale |
2 Years |
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Electronic Scale |
1 Year |
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Platform Machine |
1 Year |
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Steel Meter |
1 Year |
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Volume measures |
2 Years |
Process of verification/stamping:
The process of verification or stamping of Weights and measures used by the business establishments for New Weighing & Measuring instruments:
Different stages are
1. The initial stamping on the new Weights and measures prior to selling them is the responsibility of the manufacturers.
2. Manufactures or the agents authorized by them shall bring the new W & M instruments to respective laboratory of W & M Department of their Zone or District
3. The weights and measures are checked and counted at the entry of the lab and the person carrying them is given a gate pass.
4. The manufacturer then deposits the requisite fee for the stamping or verification at the cash counter.
5. The W & M instruments are then tested in the Lab for their correctness.
6. The weights and Measures are stamped only if they are correct and within the accuracy limits. The concerned inspector then issues a verification certificates to the devices which clear the test for accuracy. The stamp has year of stamping, quarter of stamping, ID No. of the Inspector. The verification certificate comprises the dates of verification or stamping, the next due date, the class and type of device or instrument verified and its maximum permissible error.
7. The instruments which do not pass the test for accuracy are rejected by the Inspector and the manufacturer’s agent or manufacturer is asked to get the weights and measures rectified.
8. The manufacturer is allowed to leave the gate of the Lab after presenting the gate pass.
In case of old / used Weights & Measures instruments
The difference in the the procedure for verification / stamping of old instruments is that old instruments are brought to the zonal / district laboratories by the owner of the instruments or the instruments are brought by the licenced repairer of these instruments after repairing them. If the instruments are brought by the repairer, they should be duly authorized by the owners to get them verified / stamped at the zonal labs.
If a weighing or measuring instrument is brought to the inspector for re-verification after expiry of the validity of the stamp, an additional fee at half the rates specified in Schedule XII shall be payable for every quarter of the year or part thereof.
Section 24 of the Standards of Weights & Measures (Enforcement) Act, 1985 and Rule 15, 16 & 17 of the Delhi Standards of Weights & Measures (Enforcement) Rules, 1988 deals with the verification / stamping of weights or measures
Packer
A packer is person or a firm, that pre packs commodities in any bottle, tin, wrapper or otherwise in units suitable for sale. All Packers must register themselves with W& M Department.
Pre-packed commodity
Pre packed commodity is commodity which, is placed in a wrap up or package without the buyer being present, is of whatsoever nature so that the quantity of the product contained therein has a fixed value which cannot be changed without opening of the package.
Any person who purchases
or sells any commodities in Pre-packed shape should make sure ensure that it
has name and address of producer or Packer or Importer. The pack should
have the name of item/ Commodity. The pack shall have clearly written Net-quantity
either in Weights, Measures or length as the case may be.
The pack must contain Month & year of Manufacture/Packing/Import along with
the selling price of the item/packet as MRP Rs ____ (inclusive of all taxes).
Expiry date must be there.
Note: For detail please see Rules 6 to 21 of Weights & Measures (Packaged Commodities) Rules, 1977.
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In case of imported packed items which are available for sale there are certain mandatory declarations.
a. Name and
address of the importer/packer/Manufacturer.
b. Name of the Commodities.
c. Net quantity of the commodity in terms of Weights & Measures.
d. Year and month of Packing/import.
v. Maximum Retail Price MRP
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If a person is found tampering with the seal or have removed the seal or stamp of the W and M department then as per the Section 37 of the Standards of Weights & Measures (Enforcement) Act, 1985, he shall be punished with imprisonment for a term which shall not be less than six months but which may extend up to two years. For the second or next offence, he shall be punished with imprisonment for a term which shall not be less than one year but which may extend to five years along with fine.
Buyer must make sure the correctness of the weights & measures instruments
by examining the verification stamp/seal of the Inspector on the instrument. The
seal / stamp demonstrate the code / ID no. of the Inspector, year and quarter
of verification of the instrument. User of weights & measure
instrument is supposed to display the verification certificate issued by W
& M Department at the noticeable place in his business.
The License of the manufacturer / dealer / repairer of the weights &
measures can be cancelled if the licensee violates any of the conditions specified
in the guidelines for issue of licenses. The license can also be cancelled if licensee
presents fake documents or information for obtaining license.
Complaints against the officials of the W&M Department and against the
business establishments can be lodged at the office of the Controller (W&M)
by letter, telephone or email.
3.3 Export (Quality Control and Inspection) Act 1963
Export (Quality Control and Inspection) Act, 1963: This Act aims at making easy the export trade through quality control and inspection before the products are sold to global consumers.
Export (Quality control and Inspection) Act, 1963
The processing
of food products is no longer a household business. However, it has turned
global and now maximum export oriented goods involve food products. looking at
the economic importance of export of food products, government of
According to the act the producer or processor who intends to export its food should apply to the council to obtain a license. This license is issued for the particular commodity or food product only after thorough inspection by the expert committee constituted by the council. The expert committee should thoroughly make a quality and safety check based on the standard norms, and only after complete satisfaction of the quality control standards should issue an export certification. Different types of food products are subjected to varied quality standards and under this act all these standards are completely met before qualifying for a export certificate. Eg quality standards for marine food products are different from that of fresh fruits or vegetables and hence the quality testing norms also varies. Therefore, it is also the responsibility of the exporter to make a move for the ‘certification’ well in time so that the quality of the product is not affected when it reaches the actual consumer.
Five Indian cities i.e., Chennai,
- Certification of quality of export commodities through installation of quality assurance systems (In-process Quality Control and Self-Certification) in the exporting units as well as consignment wise inspection.
- Certification of quality of food items for export through installation of Food safety Management System in the food processing units.
- Issue of Certificates of origin to exporters under various preferential tariff schemes for export products.
- Laboratory testing.
- Training and technical assistance to the industry in installation of Quality and Safety Management Systems based on principles of Hazard Analysis Critical Control Point (HACCP), ISO-9000 and other related areas.
In addition to the Export Inspection Agencies, The Export Inspection Council under the powers vested by the Export Quality Control and Inspection Act, 1963 can constitute specialist committees to assist and advise the producer and processor towards export of their products.
Some of the recent certification issued by the Export Inspection Council under the Export (Quality Control and Inspection) Act, 1963 are as follows (Table 1):
Table 1 Commodities recognized at international level after the certification by EIC
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Commodity |
Country |
Recognition |
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Basmati Rice |
European Commission |
Certificates of Authenticity |
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Black Pepper |
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Certificates of Authenticity |
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Fish & Fishery Products |
European Commission |
The processing units are specifically approved for export to European Union and the names of approved units sent to the European Commission for formal notification, after which they can export to EU countries |
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Fish and Fishery Products |
Australian
Quarantine & Inspection Service (AQIS) |
Seafood consignments from |
The Table 1 depicts various types of commodities which prior to export obtained certificate of quality control and inspection by the Export Inspection Council and hence the consignment was eventually accepted with usual routine verification
3.4 Consumer Protection Act 1986
Ref to earlier Unit.
3.5 Bureau of Indian Standards
BIS: Bureau of Indian Standards has two-fold activities. One is the formulation of Indian Standards in the processed food sector and two, implementation of standards through promotion and through voluntary and third party certification system. Bureau of Indian Standards has on record, standards for almost all the processed foods available. Normally these standards cover raw materials permitted and their quality parameters, hygienic conditions under which products are manufactured and packaging and labeling requirements. Producers who comply with the standards laid down by this Bureau can obtain and "ISI" mark which can be displayed on manufactured goods packs. As per the Bureau it has recognized certain articles like food colors/additives, vanaspati, and containers for packing, milk powder and condensed milk, for compulsory certification
3.6 Integrated TQM Model
Integrated TQM Model
Quality is the perception of the individual, however it should have some characteristics which are common to all and that make a product acceptable in maximum. Quality Assurance and Total Quality Management is such an approach which is mandatory for a processor to be a leader in global market. Total Quality Management is an integrated approach towards the customers by meeting their expectations on a continuous basis through every one involved in the organization working on continuous improvement in all spheres.
The concept of Total Quality Management
originated in
Total Employees involvement: which means that each employee holds a responsibility towards the organization and organization must involve each of its employee and encourage him to contribute towards the development of the organization.
Total waste elimination: works on the principle of House Keeping. Here the emphasis is laid on ‘everything in its place and a place for every thing’. The element suggests five ‘S’ in Japanese, which are steps towards better housekeeping. It includes:
- Segregation- Seiri
- Arrangement- Seiton
- Cleanliness- Seiso
- Maintenance of standard- Seiketsu
- Discipline- Shitsuke
Total Quality Control: includes complete control on the quality steps with the help of following elements:
- Problem solving tools
- Plan. Do, Check and Act approach
- Statistical Process Control
- HACCP and ISO standards
3.7 (HACCP) Hazard Analyses and Critical Control Point
HACCP is a significant quality assurance system. Hazard Analyses and Critical Control Point make sure that the foodstuffs are pure, safe and of high-quality. HACCP is very desirable in view of the varying scenario in the global trade. Ministry offers funding of 50% subject to a limit of Rs.Ten lakhs towards the cost of implementing Total Quality Management including HACCP and ISO-9000 certification.
Hazard Analyses and Critical Control Point HACCP is an important requirement for ensuring the quality of products from health and safety aspect and is vital for exports.
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3.8 GMP (Good Manufacturing Practices)
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GMP or Good manufacturing practice is a part of quality assurance that make sure that goods are time after time produced and controlled to the quality standards suitable to their planned use and as required by the marketing authorization. GMP or Good manufacturing practice is aimed principally at diminishing the risks inherent in any pharmaceutical production, which may broadly be categorized in two groups: cross contamination/mix-ups and false labelling. Above all, manufacturers must not place patients at risk due to inadequate safety, quality or efficacy; for this reason, risk assessment has come to play an important role in WHO quality assurance guidelines |
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3.9 Sanitary and Phytosanitary Measures (SPS) measures
SPS or Sanitary and Phytosanitary measures are basically food safety, animal and plant quarantine measures. The SPS measures applies to food domestically produced or apply to local animal or plant diseases, and to foodstuffs coming from other countries
The safety of fish and
wild fauna, forests and wild flora are incorporated in this definition while
the safety and protection of environment per se and animal welfare are not included
Features of SPS measures
SPS measures are based on scientific risk assessment
Respective SPS measures of all the countries should be based on international standards like Codex, OIE & IPPC
The SPS measures of the Countries should be based on scientific risk assessment
There should be a transparency as all proposed or new and changed measures should be notified by members to the SPS Committee of WTO Secretariat
There are certain problems faced by our Government in executing the SPS Provisions. They are lack of sufficient time to become accustomed to SPS measures and advance warning about the new measures. There is a cost involved in adaptation. Reluctance on the part of the rich countries to accept equal measures of developing countries
Not having enough technical support to developing countries mainly for infrastructure essential for ensuring quality testing standards
Unproductive participation in the activities of the international standardizing bodies leading to standards getting fixed by default
3.10 OIE (International office of epizootics)
OIE is basically a World Organization that has been created to fight diseases of animals at international level. OIE is an organization mainly for Animal Health.
OIE came into force in 1924
OIE is an Inter governmental organization and reference organization of WTO. Its name has been changed in 2003 from Office International Epizooties to World Organization for Animal Health.
Department of Animal
Husbandry, Government of India represents
Features of INTERNATIONAL OFFICE OF EPIZOOTICS
1 Ensure transparency of animal sickness and disease status world wide
2. Collecting, analyzing and disseminating veterinary scientific and technical information.
3. Providing expertise and promoting international agreement for the control of animal diseases.
International office of epizootics (OIE) consists of four committees. These committees aim at developing standards i.e.
1. International Animal Healthcare Commission
2. The Standards Commission
3. The Foot and Mouth Disease (FMD) and other Epizootics
4. Fish Diseases Commission
3.11 microbiological Concerns
3.11.1. Types of microorganisms 3.11.2 Role of microorganisms in foods.
3.11.3 Factors affecting growth and survival 3.11.4 Sources of microorganisms 3.11.5 Microbial growth niches 3.11.6 Concerns
3.11.1 Different types of Microorganisms
Archaea (bacteria) earlier these microorganisms were considered as bacteria by the scientists but after wide research of their membrane structure and DNA the scientists have put them into a separate category known as Archaea. Some scientists are still not satisfied with the research and call them as Archaeabacteria. These are unicellular prokaryotes which make them bacteria like organisms. The DNA structure of Archea is similar to that of eukaryotic cells. The difference with the bacteria lies in their cell walls which is structurally different than that of bacteria. Archaea is found in an environment that is not suitable for most living beings like hot geysers, volcanic vents, very salty lakes and on the ocean floor. Archea are also called 'organism - extremists' or 'extremophiles because they can survive in such severe conditions. This survival is because of their physiology. They synthesize different enzymes that keep their cells from being destroyed by high temperatures, salty or acidic water.
Because of their 'fondness' for extreme environmental conditions, Archaeans are believed to be the first living forms that appeared on Earth when it was still waterless, airless and a scorching hot planet.
Archaeans have been divided into different groups based on their habitation.
a) Methanogens - methane-producing Archaeans
b) Halophiles - Archaeans living in salty environments;
c) Thermophiles - Archaeans that living in very hot temperatures
d) Psychrophiles - Archaeans that living in very cold temperatures.
As compared to bacteria the cell walls of Archaeans are composed of various polysaccharides and proteins, with no peptidoglycan.
Cyanobacteria
Cyanobacteria are unicellular or colonial and aquatic, photosynthetic organisms. They are also sometimes called blue-green algae. Cyanobacteria make their energy via photosynthesis. Besides this feature, they have nothing in common with plants. Thousands of years ago, the atmospheric oxygen that we depend on was produced by cyanobacteria. Mostly these organisms live in either water or damp soils and rocks.
Bacteria
Bacteria are unicellular prokaryotes which mean they do not have a distinct cellular nucleus. Bacteria have their genetic information in their nucleoid, - single, circular tightly- packed DNA molecule. Bacteria are divided into 3 groups based on their shape.According to their shape
a) Spirilla - Having a spiral body shape
b) Cocci - Having a spherical body shape
c) Bacillus - Having a rod (stick) shaped body).
Many forms of bacteria live on their own and many others make colonies. Some of the species of bacteria are pretty mobile and some others 'stay put' for their complete life. Bacteria use their cytoplasmic tail – flagella for moving. They also secrete a slimy substance that allows them to slide along surfaces.
The cell walls of most bacteria contain a polysaccharide called peptidoglycan. A difference in their cell wall structure is a main characteristic used in classifying these organisms.
According to their response to gaseous oxygen the bacteria has been classified into these groups:
Aerobic: Bacteria that live in oxygen;
Anaerobic: Bacteria that live without
oxygen;
Facultative anaerobes: They can live in both the environments.
Based on the way they get energy, bacteria are divided as Heterotrophs or Autotrophs. Autotrophs produce energy and their food with the help of sunlight. They also make food with certain chemical reactions, in which case they are called chemoautotrophs. Heterotrophs consume other organisms to get their energy. Bacteria using dead and decaying life forms to produce their energy and food are called saprophytes.
Protozoa
Protozoa are also called sometimes as protists. They are subkingdom of unicellular, mostly aerobic, eukaryotic organisms. Protozoa are neither plants nor they are animals. They make up the largest group of organisms in the world in terms of numbers and biomass. Protozoa like Euglena make their own food as they have chloroplasts like plants. This makes autotrophs. Other protozoa like amoeba are heterotrophs. Protozoa are free- living or parasitic, unicellular or colonial. Many parasitic protozoa cause diseases in human beings. Protozoa use their flagella or pseudopodia - cytoplasmic temporary 'feet' to move around.
Since heterotrophic protozoans eat bacteria, they play a very important role in controlling biomass. Biomass is the total weight of living organisms in a given area.
Fungi
Fungi are saprophytic and parasitic organisms. They feed on decaying organic matter. Fungi include moulds, rusts, mildews, smuts, mushrooms and yeast. Fungi break down dead organic materials and hence continue the cycle of nutrients through ecosystems. Many plants and Fungi have a symbiotic relationship. Symbiosis is an equally useful co-existence of different organisms. For an example there are mushrooms that live near tree roots and supply them with essential nutrients.
Fungi are made up of eukaryotic cells. Fungi can be single-celled or with cells arranged in filaments called hyphae. Yeasts are an example of unicellular fungi. Mycelia are masses of hyphae. Mycelia can be well structured, as in a mushroom, or tangled and unstructured, as in mould. Fungi existing in the form of yeast and hyphae are known as dimorphic.
Fungi are not photosynthetic. They are heterotrophic. This means they get their energy and carbon compounds from organic nutrients. Many species of fungi are parasites and cause diseases in humans, animals and plants. Some fungi are used in the food industry and pharmaceuticals for antibiotic production.
Viruses
Although viruses are not considered living organisms, they are sometimes classified as microorganisms. Viruses are much smaller than common microbes. They are made of a DNA molecule covered with a protein shell called a capsid. Retroviruses are made of an RNA molecule covered with a capsid. Capsids can take many shapes. Viruses cannot reproduce outside the host cell, but they cannot be called parasites either. Scientists still argue today about whether viruses are true living forms because they are not cells and they cannot metabolise on their own.
Viruses can infest prokaryotic and eukaryotic cells, often causing diseases in organisms. A virus that infects bacteria is known as a bacteriophage.
3.11.2 Role of Microorganisms in food production and preservation
Fermentation is an ancient and commonly practiced technology to preserve food. Fermentation helps in increasing shelf life and microbiological safety of a food. Fermentation also makes some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria have a unique metabolic characteristic and hence are involved in many fermentation processes of numerous products mainly milk, meat, cereal and vegetables. Although many fermentations are traditionally dependent on inoculation from a previous batch starter cultures are available for many commercial processes such as cheese manufacture thus ensuring consistency of process and product quality. It is probable that the contribution of the advances in lactic acid bacteria research towards development of strains for use in food fermentation will benefit both the consumer and the producer.
Concerns
How safe is our food? This is a frequently asked question by consumers, especially upon reading newspaper headlines and articles in the popular press documenting outbreaks of food borne disease.
These days the outbreaks of food borne diseases are very common. These diseases are caused by microorganisms and are also linked to Salmonella, Listeria, and Yersinkhave. The consumer is now becoming aware of this microbiological problem in the food supply. The outbursts of food born diseases insist on the need for improved testing, environmental monitoring, and epidemiological surveillance. There is a need to examine the entry of microbial pathogens into foods, with an emphasis on dairy products. Need to know contribution of the processing environment to microbial contamination.
Microbiologics Concern
International Plant Protection Convention (IPPC)
International Plant Protection Convention is the governing body working under the regime of Food and Agriculture Organization (FAO) and was constituted in 1951, with an aim of providing safe and protected export-import of micro-organisms which are beneficial to human beings in one form or other. This is the international standard concerned with the regulation of biocontrol agents and beneficial microorganisms. It describes the need for cooperation between importing and exporting countries so that the benefits are achieved without any adverse effects and practices. It is the responsibility of the convention to ensure efficient and safe use, while minimizing environmental risks due to improper handling or use.
The organization provides strict guidelines for the export-import organizations engaged towards the exchange of bio-control agents, beneficial organisms, plant protection agents etc. It holds the responsibility towards the public and people for protection of their environment. Secondly, it holds the responsibility towards the ever changing needs of the scientific world that no work is restricted to the laboratory of one place.
The organization works under the chairmanship of Director General, who is also the Director General of FAO, with its working council named as ‘Secretariat’. The organization provides a legal frame work which involves Regional Plant Protection Organization (RPPOs) and the National Plant Protection Organizations (NPPOs) to provide inputs towards the global trade with technical cooperation and harmonization.There are three main stages in the standard setting exercise, namely, Draft, Consultation and Approval.
So far the standard conventions have undergone many revisions form time to time depending upon the needs of the member countries. The most recent revision includes the incorporation of the contemporary discourses on plant health in relation to the Uruguay Round Agreements.
Plant
Quarantine (Regulation of Import into
The Plant Quarantine (Regulation of
Import into
It is important to note that the genetically modified organisms or any formulated biopesticide registered as bio-control agent and used to control vertebrate pests are not covered under the order.
The Directorate of Plant Protection, Quarantine & Storage, on behalf of the NPPO holds following responsibilities before permitting an import:
- It shalll carry out pest risk analysis of intended import of biological control agents and beneficial organisms prior to allowing the import and before recommending for inundative release;
- Directorate must ensure to hold them under containment facilities, while under quarantine testing before granting clearance for release into the environment.
- Should maintain appropriate records relevant to import and release of biological control agents and beneficial organisms.
- The NPPO of exporting country should ensure that the
regulations of importing country are complied with, while certifying for
exports and the directorate in
- Exporting country should provide appropriate documentation requirements relevant to the
- export inspection, certification and shipment.
- The exporter must ensure that the consignment of biological control agents and beneficial organisms exported are complied with regulations of importing country.
- The imported package should be securely packed and appropriately labeled with appropriate documentation related to specific biological control agents and beneficial organisms and relevant information to facilitate carrying out pest risk analysis.
- The importer must ensure to provide appropriate documentation and relevant information related to import of specific biological control agents and beneficial organisms.
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Genetic Engineering Approval Committee (GEAC)
With the advancement in the field of food technology and bio-engineered foods being the cause of concern for the marketers and consumers, there is an urgent need to form strict rules and regulations for the control of such exchange. The Government of India must undertake strict control on the import of such commodities and their sale in the open market thereafter. So far there is no specific rule toward the control of such exchange, however, with the Department of Environment, Forests and Wildlife, lies the Genetic Engineering Approval Committee (GEAC), which provides the decision final recommendation on issues related to genetically modified foods and their import. According to the recommendations of the committee food ingredients and additives containing bioengineered organisms may only be produced, used or imported only after the approval of the GEAC. This approval is granted for up to four years in the first instance, and
thereafter renewable for 2 years at a time.
Foreign Trade (Development and Regulation) Act, 1992
In the year 2006 a new rule was enforced called the Foreign Trade (Development and Regulation) Act, 1992. Acoording to the act, all Genetically Modified products, including GM foods, food additives, or any food product that contains GM material, should carry a declaration stating that the product is genetically modified. In case a consignment does not carry such a declaration and is later found to contain GM material, the importer is liable for penal action under the Act.
3.12 Conclusion
Conclusion
The increased emphasis on health and consumer choice, together with other factors such as geographical relocation, food processing technologies and improved transportation and communication networks ahs created significant opportunities for fruits and vegetables in the world market. Improvements in post harvest technologies and cold storage chains during transportation have facilitated international trade and increased availability of wide range of fruits and vegetables.
International trade has provided producing counties with the possibility to access new and large markets and gain income from foreign earnings. To be competitive, producers must comply with the requirements of the World trade organization relating to market access and sanitary requirements and must consider the importing countries requirements. For this, various quality control standards and schemes have been implemented. These standards include national and international guidelines targeted to strengthen good agricultural practices, and good hygienic practices along the production chain to ensure total quality.
Producers and governments alike have responded in the interest of consumer protection by developing policies to encourage and support the strengthening of quality assurance within the food industry. A number of national initiatives including regulatory or voluntary schemes to promote food quality and safety, have already been promoted. International standards like Codex Alimentarius Commission are significant because they set minimum controls and common rules for trading of fruits and vegetables and in this respect they assist national policy makers. The World Trade Organization agreement on Sanitary and Phyto-sanitary Measures has encouraged member countries to base their SPS measures on international standards.
It is possible to take preventive action through food safety management system, such as GAP’, GHP and GMP’s. Finally to be fully effective, partnerships and collaborations between producers, government and consumers should be encouraged and strengthened.
Evaluate yourself:
- Write the role of Export Inspection Council in the export of food materials.
- What are the principles of HACCP. Write down the five ‘S’ model of TQM.
- Write down the acts of microbiologic concern.
- What is the role of Office of Epizooties. Illustrate important GMP and SPS measures.
- Enlist various legislative controls for the regulation of food. Describe in brief SWM, BIS and role of Consumer Protection Act.
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