NAME OF THE SUBJECTS: Nutrition and biochemistry

UNIT:
NAME OF THE TOPIC: Food standard
PLACE: BSc nursing 1st year class room
GROUP: BSc nursing 1st year
DATE: 04/02/2020
TIME: 1 hour
SIZE OF THE GROUP: 100 Students
AV AIDS USED: LCD, black board, palm plate, hand out, leaflet
METHOD OF TEACHING: Lecture cum discussion method
NAME OF THE EVALUATOR: Ms. Sweta Rani Dalei
NAME OF THE STUDENT TEACHER: Anusikta Panda
PREVIOUS KNOWLEDGE OF THE STUDENTS: Students have some knowledge regarding food
standard
GENERAL OBJECTIVES: At the end of the class the students will able to-Describe food standard,
Discriminate different qualities of food quality, Identify food that are included in FSSAI.
SL TIM SPECIFIC CONTENT TEACHING LEARNING ACTIVITY AV AIDS EVALUATIO
NO E OBJECTIVE N
1 2min Self introduction
2 2min INTRODUCTION:
FOOD QUALITY
It is defined as that which makes a thing what it is,
its nature, kind, property, status, grade of goodness
and excellence
FOOD ADULTRATION:
The addition of non permitted foreign matter to
food or the removal of certain ingredients from
food is called food adulteration.
FOOD STANDARD:
Food standards are something that are set up by
experts or an authority for measuring quantity,
weight, extent, value and quality of a substance.

3 ANNOUNCEMENT OF TOPIC:
FOOD STADARD
4 5min Explain the INTERNATIONAL FOOD STANDARDS: Teacher explained the internatinal food standards LCD, What is the
international food CODEX ALIMENTARIUS COMMISSION: by using LCD.Students wrote down the definition black international
standards It is the principle organization of the worldwide on their note. board food standard?
food standards programme set by FAO(Food
and Agriculture Organization) and WHO(World
health Organization).
PURPOSE OF CODEX ALIMENTARIUS:
 To present internationally accepted food
standards in a uniform manner
 To protect consumers health
SCOPE OF CODEX ALIMENTARIUS:
It includes standards for all categories of foods,
processed, semi processed or raw for distribution
to the consumer.

5 5min Elaborate the indian INDIAN FOOD STANDARDS: Teacher elaobrate the indian food standards, LCD, When the
food standards  The FSSAI has been established under students took the notes Black FSSAI was
Food Safety and Standards Act, 2006. board established?
 This act consolidates various acts & orders
that have hitherto handled food related
issues in various Ministries and
 Departments.

6 8min Enlist the acts that ACTS UNDER FSSAI: Teacher enlisted the acts that are under FSSAI by Palm plate When the meat
are under FSSAI  Prevention of Food Adulteration Act, 1954 using palm plate, students nodded their head and food product
 Fruit Products Order, 1955 took the note. order
 Meat Food Products Order, 1973 established?
 Vegetable Oil Products (Control) Order,
1947
 Edible Oils Packaging (Regulation) Order,
1988
 Solvent Extracted Oil, De-oiled Meal and
Edible Flour (Control) Order, 1967
 Milk and Milk Products Order, 1992
 Any order under Essential Commodities
Act, 1955 relating to food
7 2min Explain the ESTABLISHMENT OF FSSAI: Teacher explained the establishment of FSSAI and LCD What is the
establishment of  Ministry of Health & Family Welfare, the students listened carefully. fullform of
FSSAI Government of India is the Administrative FSSAI?
Ministry for the implementation of FSSAI.
 The Chairperson and Chief Executive
Officer of Food Safety and Standards
Authority of India (FSSAI) have been
appointed by Government of India.
8 2min List out the different FUNCTIONS OF FSSAI: Teacher list outed the functions of FSSAI, student LCD, How the
functions of FSSAI  Framing of Regulations to lay down the took the notes. black standard
Standards and guidelines in relation to board measure the
articles of food and specifying appropriate food safety?
system of enforcing various standards thus
notified.
 Laying down mechanisms and guidelines
for accreditation of certification bodies
engaged in certification of food safety
management system for food businesses.
9 10mi Enlist food FOOD CATAGORIES: Teacher enlisted the catagories of food that are Hand out What is
n catagories that are 1.  Dairy products and analogues included in this standard, students nodded their confectionery
included in the act 2. Fats and oils, and fat emulsions head and took the note. food?
3. Edible ices, including sorbet
4. Fruits and vegetables (including
mushrooms and fungi, roots and tubers,
fresh pulses and legumes, and aloe Vera),
seaweeds, and nuts and seeds
 5. Confectionery
10 8min List out the penalties PENALITIES: Teacher list outed the penalties of food adultraton, Leaf let How you will
of food adultration  Substandard food: Upto Rs. 2.00 lakhs student took the notes and listened carefully. differenciate the
under this act  Misbranded: Upto Rs. 3.00 lakhs misbranded
 Misleading advertisement : Upto Rs. 10.00 food?
lakhs
 Food with extraneous matter: Upto Rs. 1.00
lakhs
 Fail to meet the requirements as directed by
FSO: Upto Rs. 2.00 lakhs
11 2min Elaborate the bureau BUREAU OF INDIAN STANDARDS: Teacher elaborated the bureau of indian standard, LCD, What are the
of indian standard The bureau is considered as the leader in all student listened carefully. black objectives of
matters concerning standardization, certification board bureau of indian
and quality of food. With the objectives of standard?
satisfying the consumer in terms of product
quality, the BIS has undertaken various quality
certification activities the domestic consumer is
familiar with the ISI mark on a product which is
an assurance that the product confirms to the
requirements as laid down in the specification.
12 2min Explain the THE AGMARK STANDARD: Teacher explained the AGMARK standard, LCD, What is the
AGMARK standard AGMARK is a certification mark employed students took the note and listened carefully. black fullform of
agriculture products in India assuring that they board AGMARK
conform to a set of standards approved by the
directorate of marketing and inspection, an
agency of the government of india.

13 2min Describe the fruit FRUITS PRODUCT ORDER Teacher elaborate the FPO, student listened LCD, When the FPO
product order STANDARD(FPO): carefully. black established?
standard The main objective is to lay down quality board
standards to manufacture fruit and vegetables
products, maintaining sanitary and hygienic.
14 2min Elaborate the meat MEAT FOOD PRODUCT ORDER (MFPO): Teacher elaborate the MFPO, student listened LCD,
food product order Processing of meat products is licensed under carefully. black
meat food product order 1973 which was board
implemented by his ministry of food processing
industries. Under the provision of MFPO all
manufacturers of meat food product engaged in
the business of manufacturing, packing,
 repacking, relabeling meat food product meant
for sale licensed.
15 2min Describe the milk MILK AND MILK PRODUCT Teacher elaborate the MMPO, student listened LCD, How much
and milk product ORDER(MMPO): carefully and took the notes. black amount of milk
order As per the provision of this order, any person/ a board should be
plant handling more the 10,000 liters per day of registered per
milk or 500 MT of milk solids per annum needs day?
to be registered with the registering authority
appointed by the central government.
16 2min Explain the PREVENTION OF FOOD Teacher explained the prevention of food LCD, When the act
prevention of food ADULTERATION ACT 1954: adulteration act, the students took the note and black got amended?
adulteration act Act was formulated in 1954 to make provision listened carefully. board
for the prevention of adulteration of food and
water amended in 1964, 1976 and lately in 1986.
17 2min To summarize the SUMMARIZATION:
topic Food standards are something that are set up by
experts or an authority for measuring quantity,
weight, extent, value and quality of a substance.
There are so many agencies to prevent food
adulteration like in international level Codex
alimentarius commission and in national level
FSSAI(food safety and standards authority of
india). Under FSSAI there are so many standards
like- 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), solvent extracted oil, de-oiled meal
and edible flour (control) order(1967), milk and
milk products order(1992), any order under
essential commodities act(1955) relating to food.
18 2min To conclude the CONCLUSION:
topic The Food Standards Agency is a non-ministerial
government department of the Government of the
United Kingdom. It is responsible for
protecting public health in relation
to food in England, Wales and Northern Ireland. It
is led by a board appointed to act in the public
interest. Its headquarters are in London, with
offices in York, Birmingham, Wales and Northern
Ireland. The agency had a national office
 in Scotland until the formation of Food Standards
Scotland in April 2015.
ASSIGNMENT:
What is the meaning of food standard, describe the different acts that are under FSSAI?
BIBLIOGRAPHY:
 Sharma monika, textbook of nutrition , 1st edition, himachal pradesh, CBS publishers and distribution pvt. Ltd, 2017, page no20-21.
 John sheila, devaselvam jasmine, textbook of essentials of nutrition and dietetics for nursing, 2 nd edition, wolter kluwer publicatin, 2019, page no .
 Dr. Mrs. Vandana Mahajani, food standards, slideshare.net, august 28 2016.
 Akshay anand, FSSAI - Food Safety and Standards Authority of India, slideshare.net, march 12 2015.