IRREGULAR VERBS USED IN THE FOOD INDUSTRY

BASE FORM PAST TENSE PAST PARTICIPLE MEANING

have had had tener
keep kept kept Acelerar
be been been Ser/estar
leave left left dejar
bring brought brought llevar
take took taken tomar
feel felt felt sentir
drink drank drunk beber

REGULAR VERBS USED IN THE FOOD INDUSTRY

BASE FORM PAST TENSE PAST PARTICIPLE MEANING
autrorize autrorized autrorized autorizar
study studied Studied estudiar
order ordered Ordered orden
follow followed Follwed seguir
shop shopped Shopped comprar
aviod avioded avioded evitar
use used used usar
handle handled handled manipular
foment fomented fomented fomentar
fridge refrigerated refrigerated refrigerador
prevent prevented prevented prevenir
affect affected affected afectar
include included included incluir
remove removed removed remover
impose imposed imposed imponer
consolidate consolidated consolidated Consolidar
establish established established establecer
guarantee guaranteed guaranteed garantizar
cause caused caused causar
frame framed framed enmarcar
specify specified specified especificar
comply complied complied cumplir
collect colleted colleted recopilar
provide provided provided proporcionar
contribute contributed contributed contribuir
promote promoted promoted promover
monitor monitored monitored monitorear
adopt adopted adopted adoptar
name named named nombrar
verify verified verified verificar
perform performed performed realizar
enter entered entered ingresar
seize seized seized incautar
inspect inspected inspected Inspeccionar
start started started iniciar
analyze analyzed analyzed analizar
protect Protected protected proteger
depart departed departed partir
 FOOD LAWS AND STANDARDS
LEARNING OBJETIVES
 Have a thoroughh review and understanding of the national and
international programmes and laws on food safety and standards.
 Keed pace with food safely standards both at national and international
level.
 Study the importance of these laws in food estabilishments.
BASICS OF FOOD SAFETY
 In order to ensure food safety the.
 Shopping:
Non perishable food ítems should be purchased first followed by
perishable foods which are store in refrigerators or freezers. While
purchansing perishable, ensure that the packaging is intact and the date
of expiry.
BASISC OF FOOD SAFETY
 In order to ensure food safety the following points are to be followed.
 Storage:
Perishable foods must be refrigerated within 2 hours of purchase. The
refrigeration and freezer temperaturas must be checked regularly using
an appliance thermometer. Perihable foods like meat,poultry, fish
etc.should be wrapped properly with foil or plastic along with original
wrap and stored in order to prevent the juicesfrom getting into other
foods. Canned foods re dafe for use until they are not opened and
exposed to freezing temperaturas. Bulging, dented rusted or swollen
cans must be discarded immediately.
BASICS OF FOOD SAFETY
 In orden to ensure food safety the following points are to be followed.
 Preparation:
Before handling food. Hands must be thoroughly washed with warm
water and soap at least for 20 seconds. Always store perishable non
vegetarian foods separaately so that cross contamination can be
avoided. The utemsils used for handling perishable non vegetarian foods
muts be thoroughtly washed and stored. Marinated meat and poultry
products in running tap water before use.
BASICS OF FOOD SAFETY
 In order to ensure food safety the following points are to be followed.
 Thawing:
Freezed products must be safely thawed in a refrigerator taking care that
no juices are drepped out into other foods. To fosther thawing, foods can
 be submerged in cold water by changing water for every thirty minutes.
Foods should be cooked inmediately after thawing.

BASICS OF FOOD SAFETY

 In order to ensure food safety the following points are to be followed.

 Cooking:
Right cooking method and ring temperature must be ensured for
thorough cooking of the products.

BASICS OF FOOS SAFETY

 In order to ensure food safety the following points are to be followed.

 Serving:
Cookend hot and coid foods should be at right temperature either in
wamer or colder to ensure safe food delivery. Perishable foods should
not be more that left more tan two hours at room temperature.

BASICS OF SAFETY

 In order to ensure food safety the following points are to be followed.

 Leftovers:
Foods that are store at room tempereture for more tan two hours must be
discarded. Or immediately put into the refrigerator or freezer by placing
food into shallow containers. Left over foods must be used withing four
days. Proper thawing and reheating procedures must be carried out
before consumption.
ESSENTIAL COMMODITIES ACT
 Parliament of India enacted in 1955 to ensure safe and wholesome
supply and delivery of certain commodities or products and to prevend
hoarding or black marketing without affecting the normal life of the
people and these products available to the consumers at fair prices.
ESSENTIAL COMMODITIES ACT
 The centre can include or remove commodities as and when need
arises.
 Drugs
 Fertilisers
 Pulses
 Edible oils
  Petroleum Products.

 If the centre finds that a certain commodity is in short supply and its Price
is spiking, it can notily stock-holding limits on the particular producto for a
specified period.
ESSENTIAL COMMODITIDIES ACT
 The centre can include or remove commodities as and when need
arises.

 Drugs.
 Fertilisers.
 Pulses.
 Edible oils.
 Petroleum Products.
 If the centre finds that a certain commodity is in short supply and its Price
is spiking, it can notily stock-holding limits on the particular producto for a
specified period.

 The states act on this notification to specity limits and take steps to
ensure that these are adhered to.

ESSENTIAL COMMODITIES ACT

 Anybody trading or dealing in a commodity, whether wholesalers,
retailers or even importers are prevented from stockpiling it beyond a
certain quantily.
 A State chooses not to impose any restrictions. If the traders have any
stocks held beyond yhe mandated quantily it should be immediately sold.
This improves supplies ans briengs dowm prices.
 As nota ll shopkeepers and traders comply. State agencies conduct raids
to get everyone to toe the lina and the arrant are punished. The excess
stocks are auctioned or sold through fair Price shops.
FOOD STANDARDS AND SAFETY ACT
 Standing committe of parliament on agriculture emphasised food laws
and in 2006 the Bill came into existence its head affice at nice at New
Delhi.
FOOD STANDARDS AND SAFETY ACT
 Standing committee of parliament on agriculture emphasised integrated
food laws and in 2006 the Bill came into existence with its head office at
New Delhi.

 Vegetable Oil Products (Control)Order, 1947.

  Prevention of Food Adulteration Act, 1954.
 Fruit Products Order, 1955.
 Solvent Extracted Oil, De-Oded Meal and Edible Flour
(control)Order, 1967
 Meat Food Products Order, 1973.
 Edible Oilis Packaging(Regulation)Order, 1988.
 Maik and Maik Products Order, 1992 repealed after
commencement of FSS Act, 2006.
FOOD STANDARDS AND SAFETY ACT
 An Act to consolidate the laws relating to food and to establish the Food
Safety and Standards Aurthority of India for food and to regulate their
manufacture, storage, distribution, sale and impot, to ensure availability
of safe and wholesome food for human consumpemtion and for matters
connected therewith or incidental thereto.
OBJECTIVES OF THE FOOD STANDARDS AND SAFETY ACT
 Adulterant can cause food unsafe as a resut as a resulto f the
production, manufacture, processing, preparation, treatment, packing,
transport and is also injurious to headlth. Safe delivery of food products
without adulteration is the main objective of the Act. Organizacionl
Structure of FSSAI is as follows.

 Designated Officer
 Food Safety Officer
 Central Advisory Committee
 Food Analyst
OBJECTIVE OF THE FOOD STANDARS AND SAFETY ACT
 Food Authority regulate and monitor the manufacture, processing,
distribution, sale and importo f food so as to ensure safe and wholesome
food.

It Will provide scientifie advice and technical support.

Central Government State Government

 Matters of framing the policy and rules in áreas which have a direct
bearning on food safety and nutrition.
FUNCTIONS OF FOOD STANDARDS AND SAFETY ACT
 Framing of Regulations to lay down the Standards and guidelines in
relation to articles of food and specifying appropriate aystem of enforcing
varius standards. No advertisement shall be made of any food which is
misleading or deceiving.
 Collect and collate data regarding food consumption, incidence and
prevalence of biological risk, contaminants in food, residues of various
contaminants in foods products, identification of emerging risks and
introduction of rapid alert aystem.
 Creating an information network across the country so that the public,
consumers, Panchayats etc receive rapid, reliable and objetive
information about food safety and issues of concern.
FUNCTIOND OF FOOD STANDARDS AND SAFETY ACT
 Provide traning programmes for persons who are involved or intend to
get involved in food business.
 Contribute to the development of international technical standards for
food, sanitaty and phyto-sanitary standards.
 Promote general arwareness about food safery and food standards.

FUNCTIONS OF FOOD STANDARDS AND SAFETY ACT
 No person shall engage himself in any unfair trade practice for purpose
of promoting the sale, supply, use and consumption of articles of food ao
adopt any unfair or deceptive practice including the practice of marking
any statement, whether orally or in writing or by visible representation.
 The Food Authority and the State Food Safety Authorities shall be
responsable for the enforcement of this Act. They shall monitor and verify
that the relevant requirements of lanw are fulfilled by food business
operators at all stages of business.
 State Govt. Shall appoint the Commissioner of Food Safety for the state
for efficient implementation of food safety standards.
FUNCTIONS OF FOOD STANDARDS AND SAFETY ACT
 The Commissioner of Food Safety shall appoint Food Safety Officers.
 The State Govt. May authorize any office of state govt, to perform yhe
functiond of a Food Safety Officer.
 FSO can take sample of any food, seize any article of food, enter
inpremises of food operations and inspect. FSO wilf follow the guidelines
issued by Commissioner of Food Safety from time to time. He shall be
responsable for inspection of food business, drawing samples and
sending them to food Analyst for análisis.
FUNCTIONS OF FOOD STANDARDS AND SAFETY ACT
 Food Analyst Will send report to designated Officer with a copy to
Commissioner of Food Safety within 14 days.
 Designated Officer Will decide the case after analysing the report with
the consultation with Commissioner of Food Safety.
 Any person who whether by himself or bu any other persono n his behalf
manufactures for sale or store or sells or distributes or imports any article
 of food for human consumption which is sub-standard, shall be liable to
penalty.

FRUIT PRODUCT ORDER

 The FPO mark is a certification mark mandatory on all processed fruit
products sold in India such as packaged fruit beverages, fruit jams,
crushes and aquashes, pickles, dehydrated fruit products and fruit
extracts, following the Food Safety and Standards Acto f 2006.
 The FPO mark guarantees that the producto was manufactured in a
hygienic “food-safe” environment, thus ensuring that the product is fit for.
 A FPO lincese is, necessary to start a fruit processing industry in India.
Ministry of Food Processing Industries of the Governmet of India
develops standadrs for this purpose and the mark.
CODEX ALIMENTARIUS
 Codex Alimentarius is a collection of internationally recognized
standards, codeso of practice, guidelines and other recommerndations
relating to foods, food production, and food safety.
 The texts are developed and maintained by the Codex Alimentarius
Commission, a body that was established in early November 1961 by the
Food and Agriculture Organizayion of the United Nations(FAO), was
joined by the World Health Organization(WHO)in June 1962.
 The Commission’s main goals are to protective the health of consume
and fair practices in the international food trade.
CODEX ALIMENTARIUS
 Codex Alimentarius is recognized by the World Trade Organization as an
international reference point for the resolution of disputes concerning
food safety and consumidor protection.
 As of 2012, there were 186 members of the Codex Alimentanus
Commission: 186 member countries and one member organizatio, the
Europa Union(Eu). There were 215 Codex observes :49
intergovemmental organizations, 150 non-governmental
organizations, and 16 United Nations organizations.
CODEX ALIMENTARIUS
 As of 2012, there werw 186 members of the Codex Alimentarius
Commission 186 member countries and one member organization, the
European Union(EU).There were 215 Codex observers, 49
intergovemmental organizations, 150 non-governmental organizations,
and United Nations organizations.
 Codex Alimentarius covers all foods, whether processed, semi-
processed or raw.
  Contanius guidelines for the management of oficial i.e govemmental
import and export inspection and certification systems for foods.

CODEX ALIMENTARIUS
 Food labelling.
 Food additives.
 Contaminants in food.
 Pesticide and veterinary chemcal residues in foods.
 Risk assessment procedures for determining the safety of foods derived
from.bioltechnology.
 Food higiene.
 Methods of análisis and sampling.

CODEX ALIMENTARIUS

 Specific standards are laid for.

Meat products Fresh and Processed vegetables, Fruits, and Fruit juices.

Fish and fishery products. Cereals and derived products, dried legumes.

Mail and Milk products. Fats,oils and deriverd products such as margarine.

Foods for special for special dietary uses. Miscellaneous Food products.