Mvp002 Flashcards
Five kinds of adulteration commonly done in food
artificial coloring or die- appearance,
low quality or cheap ingredients- bulk or weight?,
dilution with water or other liquid- increase volume,
substitution of expensive ingredients with cheap alternatives,
harmful chemical or pesticide during cultivation processing or storage
Saline features of food, safety and standards act 2006
Consolidation - defferent laws to 1
Standards - set stand
License and registration -give license
Food safety management system - promote adoption of MS’S
Enforcement and penalties - IMPRISONMENT AND CANCELLATION OF LICENSE
Codex Alimentarius Commission or CAC main point
And the national body. Established by FAO & WHO.
Primarily to develop food standards
Guidelines and codes of practice for safety quality. Fairness in international trade
Brings together membrane countries and stakeholders to establish science-based standards
A reference for many national food regulatory agency
Harmonize food regulation worldwide
Good manufacturing practices or GMP
Set of guidelines and standards to ensure consistent production of safe and high quality product in various industry
Gmp outlines
Production and practices that manufacture must follow during the production processing, packaging and storage of product to minimize risk of contamination, error and deviation from quality standard
Gmp helps
Ensure product safety, quality, efficiency. Also, often the regulatory requirement enforced by government agency to protect public health and promote customer confidence
British retail Consortium
Trade association representing the retail industry in the UK
BRC Developed
A set of standards known as the BRC global standards which are widely recognized internationally as benchmark for best practices in food, safety, quality and operational criteria
It helps shows a company’s commitment to ensure safety and quality of its products and is often required by retailers and manufacturer as a condition for doing business.
Hazard Analyze Critical Control Point or HACCP
Systematic approach to food safety management that identify evaluates and control hazard throughout the food production process
Developed by NASA
Later adopted by food industries
Focuses
Prevention of hazard rather than inspecting final product
Seven principles
Conduct hazard analysis
Determine critical control point
Establish critical limit
Implement monitoring procedure
Establishing corrective action
Establishing verification procedures
And maintaining documentation
Hey, call Mark scheme
By government of India
Aimed at promoting environmentally friendly products and encouraging sustainable conception
Echo Mark certifications are given if met specific environmental standards set by bis
Factors such as
I was source conservation
Energy efficiency
Recycle level day
Minimal environmental impact throughout the products life cycle
Helps
Consumer make informed choices by identifying product that have met environmental, criterias and encourage manufacturers to adopt eco-friendly practices
Five control order under essential commodity act 1955
Control order on price
Control order on stock limit
Control order on movement
Control order on quality standard
Control order on distribution channels
Similarities between SPS and TBT
Sanitary and phytosanitary. Technical barrier to trade
Both are WTO agreement
Aims at facilitating trade
Protect human animal and plant health
Use of international standard
Transparency and non-discriminatory
THE ROLE OF APEDA
Agricultural and closest food product development authority
Quality assurance and certification
market development
Capacity building
Infrastructure Development
Export assistance and financial support
Policy advocacy
Traceability and branding
