Académique Documents
Professionnel Documents
Culture Documents
• degree of excellence
• a value of products
• fitness for use/ consumption –utilitarian terms
CONSUMER
SATISFACTION
Food quality
• Performance
• Aesthetics
• Special features: convenience, high tech
• Safety
• Reliability
• Durability
• Perceived Quality
• Service after sale
Importance of Quality
• Lower costs (less labor, rework, scrap)
• Motivated employees
• Market Share
• Reputation
• International competitiveness
• Revenues generation increased (ultimate
goal)
QUALITY CONTROL
Good
Input Output
QUALITY
ACTIVITY
ASSESSOR
Bad
Concepts of Quality Control
Pros and Cons of QC
Pros:
1. Easy to do
2. Cheap (short term)
3. Manageable
Cons:
1. Unreliable, long lead time, big lot sizes
2. Inspector takes the mistakes.
QUALITY ASSURANCE
is all systematic and planned actions
which are necessary to provide adequate
confidence that a product or service will
satisfy the given requirement for quality.
Quality Assurance
• All activities and functions concerned with the
attainment of quality.
Bad
Quality Assurance - Concepts
Pros and Cons QA
Pros
1. Easier than QC to find problems
2. Problems identify earlier
Cons
1. Need skilled labours
2. High cost
QUALITY MANAGEMENT
is a systematic set of operating
procedures which is company wide,
documented, implemented and
maintained while ensuring the growth of
business in a consistent manner
Cost of Quality
QM Vs QA
The Prime Focus of
►QUALITY CONTROL
►QUALITY MANAGEMENT
Consumer requirements include:
• Safety requirements
– The absence of risk factors.
• Commodity requirements
– The conformity of a product to its definition.
– Established by law, voluntary regulations or
customary practices.
• Nutritional requirements
– These are extremely important since the main
purpose of eating is to satisfy nutritional needs.
– The growing interest of functional foods.
• Sensory requirements
– These are very important since the brain will transform
sensation into perceptions.
– Our sensory perceptions take place in a space that is closely
connected with other brain functions and contents, such as
memory, culture, values, emotions, etc.
• Requirements concerning the production context
– Indications concerning the origin or tradition of a product, or
the use of organic culture, have a strong impact on
consumers.
– They can satisfy the consumers on the “how”, “when”, and
“where” the product was produced.
• Ethical requirements
– Include organic agriculture, the defense of the environment,
the defense of biodiversity against mass production, the
well-being of animals, etc.
• Guarantee requirements
– The certification and traceability procedure.
residues
Drug
India is Largest Food Violator
Food Industry
India is the world's second largest producer of
food next to China
India is one of the worlds major food
producers but accounts for less than 1.5 per
cent of international food trade.
This indicates vast scope for both investors
and exporters.
Food exports in 2016 stood at US $35 billion
whereas the world total was US $2600 billion.
Food Industry
• The Indian food industries sales turnover is Rs
250,000 crore (1 crore = 10 million) annually
as at the end of year 2016.
• The industry has the highest number of plants
approved by the Food and Drug
Administration (FDA).
The Need For Change
Increased public focus
Legislation from media and public Danger to
public safety
$
Internationalisation
Increased requirements
from Investors, insurance
and finance
• Legal Standards
Legal standards are mandatory and are set up by law or
through regulations.
Legal standards are generally concerned with the lack of
adulteration involving insects, molds, yeasts and
pesticides; the maximum limits of additives permitted;
or by establishing specific processing conditions so that
extraneous materials do not contaminate foods.
Food Quality Standards
• Industry Standards.
Those whereby an organize group attempts to establish
given quality limits for a given commodity. Industry
standards are implemented due to the pressure from
marketing organizations or by specific commodity groups
where legal standards are not involved.
• Consumer or grade standards.
These represent the consumers’ requirements for a
product.
Pre FSSAI Scenario
• Multiple food laws
Regulators Industry
Food
Safety
Govt. Farmers
Agencies organizations
Consumer
organizations
Objectives of FSSA
• To consolidate multiple laws and establish
1 single point reference system
Laboratories
Full time in public
officers and private
Monitoring sectors
and involved
surveillance
Safety
Single
authority
A leap forward
Multilevel, multi dept. control to single line of
command
Single reference point
Integrated response
Decentralization of licensing
High degree of consumer confidence
Transparent regulatory mechanism
A leap forward
• Investor friendly mechanism
• Adequate information dissemination
• Speedy disposal of cases
• Consistency between domestic and
international food laws
Salient features
Involvement of stake holders in decision
making
The apex body has wider representation of food
technologists, scientists, State Govt., farmers,
Retailers, Consumer organizations, food industry
Science based standards
Science based Standards that distinguish
substandard and unsafe food
Risk Assessment and Management integral to
standards setting and enforcement
Salient features
• Improved regulatory structure
– New enforcement structure
– Multi level, multi departmental control shift to a
single line of control
– Large network of laboratories
– Regulation of food imported in the country
Salient features
• Improved monitoring system
– Active and Passive Surveillance
– Annual Audit
– Good food traceability and recall plan
Salient features
• Improved justice delivery
– Different procedure to deal with Civil and criminal
penalties
– Provision for Adjudication and fast track disposal
of cases
– Constitution of Tribunals
Salient features
Promotion of innovations
Provisions for Functional and Novel Foods , dietary
supplements, nutraceuticals etc.)
Consumer empowerment
Safeguard consumers’ expectations of substance,
quality in a non misleading presentation
Consumers can take samples and get it analysed
Salient features
Accountability
Provision for penalty against officer (Upto 1 lakh)
In all cases prior notice to FBO
Private public participation in enforcement
Accreditation of Private agencies/individuals for
audit/inspections
Accreditation of private Laboratories
Mechanism of regulation
CEO, FSSAI
Commissioner Central
licensing
of food safety states authority
FSSAI
Registration Licensing
headquarter
authority authority
monitoring
Designated Zonal
Municipal corporation officer Director
Nagar Nigam Licensing and other
authority officers
Gram panchayat
Food safety
officer
Implementation
Schedule 1
Registration required for the Food Business Operator, who is a
manufactures or sells any article of food himself or a petty
retailer, hawker, itinerant vendor or temporary stall holder;
or
such food business including small scale or cottage or tiny
food businesses with an annual turnover not exceeding Rs
12 lakhs and or whose-
Production capacity of food (other than milk and milk products
and meat and meat products) does not exceed 100 kg/ltr per
day or
Production or procurement or collection of milk is up to 100
litres of milk per day or
Slaughtering capacity is 2 large animals or 10 small animals or 50
poultry birds per day or less than that
Implementation
Central License required for the Food Business Operator, who:
Dairy units including milk chilling units process more than 50
thousand litres of liquid milk/day or 2500 MT of milk solid per annum.
Vegetable oil processing units having installed capacity more than 2
MT per day.
All slaughter houses equipped to slaughter more than 50 large
animals or 150 or more small animals or 1000 or more poultry birds
per day
Meat processing units equipped to handle or process more than 500
kg of meat per day or 150 MT per annum
All food processing units other than mentioned above having installed
capacity more than 2 MT/day.
Implementation
100 % Export Oriented Units
All Importers importing food items for commercial
use.
All Food Business Operators manufacturing any article
of Food which does not fall under any of the food
categories prescribed under these regulations or
deviates in any way from the prescribed specification
for additives therein.
Retail chains operating in three or more states.
Food catering services in establishments and units
under Central government Agencies like Railways, Air
and airport, Seaport, Defence etc.
Schedule IV
• General Hygienic and Sanitary practices to be
followed by Food Business operators
1. Location & Surrounding
Facility in good
• Repaired or replaces holes, broken tiles
condition
conditionleads to
lead to missing ceiling panel etc.
clean, pest free • Sealed/ grated sewer grids less than ¼ inch
environment
– made up of non-corrosive /
rust free material
– smooth, free from any
grooves
– easy to clean and maintain
– non-toxic and non-reactive
– of food grade quality
74
4. Facilities
4. Facilities
• Water Supply:
– Only potable water meeting BIS standards
– Appropriate facilities for storage and distribution of water
– Periodic cleaning of storage tanks and its record
– Non-potable water only for cooling of equipment, steam production, fire fighting
– Distinguished non- potable water pipes
• Cleaning facilities:
- Adequate facilities for cleaning and disinfecting of utensils and equipments
- Adequate supply of hot and cold water
• Washing of raw materials
- Adequate facilities
- Adequate supply of hot and cold water
- Washing sinks must be kept clean
- Separate washing sinks for raw foods
4. Facilities
• Ice and Steam:
- Potable water for Ice and steam to be used in direct contact with food
- Ice and steam shall be produced, handled and stored hygienically
Petty Food
Business
Operators
Issues in implementation
• HR requirement
Laboratory
professionals
Regulators
HR Auditors
requirement
FBOs
How to Develop these system
• Education and Research institutes to work for
the training of small entrepreneurs and street
vendors