UNIVERSITY OF EDUCATION

MULTAN CAMPUS
INTERNATIONAL FOOD STANDRD

Presented to: Presented by:

Dr. Kiran Shahzadi Muhammad Aamir
MS Chemistry 2nd Semester
1
 Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological
and non-biological components of foods.

What is the IFS Food standard?

IFS Food is an international standard for assessing product and
process compliance in relation to food safety and quality. The
IFS Food standard applies to suppliers at all steps of food
processing subsequent to the agricultural stage.

2
 Why do we need ISO
standards for food?
The world population is growing
rapidly and many food products
repeatedly cross national
boundaries to meet our rising
demand for food.
 International Standards help to
address this challenge in a safe and
sustainable way, through guidance
and best practice in food
production methods and testing, to
promote safety, quality and
efficiency across the entire food
industry.
Who develops ISO standards?
 ISO standards are developed by
groups of experts within technical
committees (TCs).
 TCs are made up of representatives
from Industry
1. Non-governmental organizations,
2. Governments
3. Other stakeholders who are put
forward by ISO’s members.
3
 Major international food
standards and regulations

Codex USFDA General Food Law by

Alimentarius European
Commission

4
 Codex Alimentarius
 It is a series Of food standards, codes and Other regulations adopted by the
Codex Alimentarius Commission (CAC) that countries can use as models in
their domestic food legislation and regulations, and which can be applied to
international trade.
 Codex provides the assurance that any foods produced according to its codes of
hygienic practices and complying with its standards are safe and nutritious and
offer adequate health protection.
 The CAC was created in 1962 by two United Nations organizations, the Food
and Agricultural Organization (FAO), and the world Health Organization
(WHO).
 The name Codex Alimentarius is taken from Latin and translates as "food code"
or "food law".
 Currently the Codex Alimentarius Commission has 189 Codex Members
made up of 188 Member Countries and 1 Member Organization (The
5
European Union).
 Purpose of Codex

 Its main purpose is to promote consumer protection.

 To facilitate world trade in foods through the development Of food
standards, codes of practice and other guidelines.
 To guide and promote the elaboration of definitions and requirements
for foods and assist in their harmonization.
 To ensure fair practices in food trade.
 Formulation of food standards covering all the principal foods, whether
processed, semi-processed or in raw form.
 To coordinate all food standards work.

6
 Scope

 Ensures that products complying with Codex Standards can be bought and
sold to the international market without compromising health or interests
of the consume
 The main focus is towards maintaining the quality of the produce during all
stages of production, export and continues till product reaches the
consumer.
 It ensures a good healthy and effective food chain which is made up of
primary source to the final consumer with standard quality specifications.

7
8
What standards does ISO have for
food? ISO have for food ?
Of the more than 21500 International Standards
and related documents, ISO has more than 1600
related to the food sector, with many more in
development. These cover :

Food
products
Food safety
management

Microbiology

Fisheries and
aquaculture
Essential oils

Starch and its by-products

8
 Codex Standards for Cereals

The standard applies to wheat flour for direct human consumption.

 Wheat flour shall be free from abnormal flavors, odors and living insects.
 Wheat flour shall be free from filth (impurities Of animal origin, including dead insects) in
amounts which may represent a hazard to human health.
 Wheat flour shall be free from heavy metals in amounts which may represent a hazard to
human health.

Quality Factors:

a) Protein content with a range Of minimum 7.0% on a dry matter basis

b) Particle size (granulation) Of 98% or more Of flour shall pass through a 212 micron (NO. 70
sieve)

10
 Codex Standards for Fruits

Tomatoes (Preserved)
The pH must not exceed 4.5 of tomato preserve. The drained weight of the product
should be not less than 50%. The determination of maximum pesticide residue limits
shall take into account the natural total soluble solids, the reference value being 4.5 for
fresh fruit.

Mangoes:
free from any visible foreign matter. The size code of the mangoes shall be A' for 200-350
gm, B for 351-550 gm and C for 551-800 gm.
The maximum permissible size range is less or equal to 10% of the normal size range.

Bananas:
The minimum length should not be less than 14.0 cm and the minimum grade not less
than 2.7 cm.

11
12
13