Transcript Food Quality and Safety. (Presentation by Dr. N.S.

A Conference on “Agricultural Marketing” Organised by
COSAMB & NIAM at NANITAL (6th to 8th Sept. 2009)
“FOOD QUALITY
AND
SAFETY ”
N.S.Ranawat,
Deputy Director,
C.C.S.National Institute Of Agricultural Marketing
(NIAM), Jaipur
Food safety
Safety of food is a basic requirement of food quality. "Food
safety" implies absence or acceptable and safe levels of
contaminants, adulterants, naturally occurring toxins or
any HAZARD that may make food injurious to health on
an acute or chronic basis
Food quality
Food quality can be considered as a complex
characteristic of food that determines its value or
acceptability to consumers. Besides safety, quality
attributes include: nutritional value and organoleptic
properties such as appearance, colour, texture, taste
The Importance of Food Quality and Safety for Developing Countries
 For domestic and international trade
 building up the trust and confidence of importers in the quality and
safety of food supply systems
 Improving Food Quality and Safety makes economic sense also.
INTERNATIONAL INSTITUTIONAL
REGULATIONS ON FOOD & AGRI-PRODUCTS
Codex Alimentarius Commission
Office International des Epizooties (OIE)
International Plant Protection Convention (IPPC)
World trade organization
CODEX ALIMENTARIUS COMMISSION
 The term Codex Alimentarius is taken from Latin and means food code.
 Codex Alimentarius brings together all the interested parties -scientists,
technical experts, governments, consumers and industry representatives to
help develop standards for food manufacturing and trade.
 these standards are more and more being used in international trade
negotiations and also for setting of disputes by WTO
Codex Alimentarius Commission
(CAC)
 The Codex Alimentarius Commission was created in 1963
by FAO and WHO to develop food standards, guidelines
and related texts such as codes of practice under the Joint
FAO/WHO Food Standards Programme.
 The main purposes of this Programme are protecting health
of the consumers and ensuring fair trade practices in the
food trade, and promoting coordination of all food
standards work undertaken by international governmental
and non-governmental organizations.
Office International des Epizooties (OIE)
World Animal Health Organisation
 an intergovernmental organisation created by an international
agreement in 1924 for addressing issues relating to animal health.
 An International Committee (IC) comprising permanent delegates
appointed by the governments of the member countries- is the apex
decision making body in OIE.
International Plant Protection Convention (IPPC)
 located within FAO under the Plant Protection Service.
 The main thrust of IPPC is to provide a framework and forum for
international cooperation, harmonisation and technical exchange in
collaboration with the Regional Plant Protection Organisation
(RPPOs) and the National Plant Protection Organisations
(NPPOs).
WTO
International body dealing with Rules of trade between countries.
153 (till 23-07-2008) member countries.
Provides permanent institutional framework for the multilateral
trading system.
Provides Rule based dispute settlement mechanism.
WTO
MAIN OBJECTIVES :
Help trade flow as freely as possible.
Help achieve further liberalization through negotiations.
Dispute settlement.
WTO AGREEMENTS
Agreement on Agriculture.
-Define the rules for trade of food and agricultural products.
Agreement on SPS
Agreement on TBT
Agreement on SPS measures
 Was signed during the Uruguay round of trade negotiations
 Primary objective: safeguard health or life of humans, plants and
animals
 Approach route: ensuring food safety
 Encourage member countries to follow international standards
developed by CODEX, IOE and the International Plant Protection
Convention
SPS Agreement
KEY FEATURES Basic Rights
 Harmonization
 Equivalence
 Risk Assessment
 Transparency
TBT Agreement
The Technical Barriers to Trade
Agreement (TBT) tries to ensure that
regulations, standards, testing and
certification procedures do not
create unnecessary hurdles in
international trade
GOOD AGRICULTURAL PRACTICES
Good Agricultural Practices (GAPs) covers a wide gamut of onfarm and post-farm activities related to food safety, food quality
and food security, the environmental impacts of agriculture and
often various social objectives including animal health and welfare
and agricultural workers rights
Global GAP STANDARDS
 Global – organization of more than 80 countries, which are major
growers, exporters, and importers.
 GlobalGAP – Good Agricultural Practices Standards for safe and
sustainable agriculture.
 GOALS
– Reduce risks of food safety lapses.
– Objectively verify best practices.
GlobalGAP STANDARDS
Have environmental and social dimensions.
Prevent degradation of soil.
Ensure optimum utilization of water resources.
Improve yield and quality.
Food Safety Issues
Residues of Pesticides
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Pesticides used to control fungal diseases, pests, weeds, etc.
Difference in International and National standards
MRLs being harmonised with Codex.
IPM being implemented to reduce chemical pesticides.
Organic farming is the best option
Food Safety and laws implementing and
controlling authorities in India
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Mandatory standards / Compulsory legislation: Food Safety Authority of India
a. Prevention of Food Adulteration Act-1954.
b. Essential commodity Act-1954. It includes various
organization and quality standards or laws or acts,
which “Implement and control” food laws and acts.
 Voluntary standards: Bureau of Indian Standards (B.I.S)
 Directorate of Marketing and Inspection (D.M.I)“Agmark”
 Eco-Mark,
 Recently the government of India has constituted a committee
to harmonized all the food laws under one umbrella so that
only one Authority or Ministry shall look after all food related
issues which are concerned with formulation of quality
standards and food safety issues. A “Food Safety and
Standards Bill 2005” has already been prepared by the
government of India and has been put up in the Parliament for
its implementation in the country. The detailed information is
available at the sitehttp://mofpi.nic.in/foodsfty.p
 The “National Codex Alimentarius Contact Point” in India is the
Directorate General of Health Services (DGHS) in the Ministry
of Health. However, the Ministry of Food Processing
Industries is closely associated with the activities of Codex
Alimentarius. It coordinates and promotes Codex activities in
India in association with the National Codex Committee and
facilitates India's input to the work of Codex through an
established consultation process. For detailed information
please visit the site www.codexindia.nic.in.
Problems faced in implementing SPS Measures
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Inadequate advance warning about the new Measures.
Lack of adequate time to adapt to SPS Measures.
High cost of adaptation.
Unwillingness on the part of the developed countries to accept equivalent
measures of developing countries.
 Lack of adequate infrastructure required for conformity assessment procedures.
 Ineffective participation in activities of international standardizing bodies.
Strategies / Action Plans for SPS Management
1. Participate in International standard-setting process
2. Develop appropriate legislation and standards
3. Conduct basic research, diagnosis and analysis
4. Develop / apply quarantine procedures, including those for emergency
situations
5. Accredit food and pesticide residue testing laboratories
6. Develop / maintain pest or disease free areas
7. Notify WTO / trading partners on new SPS measures
8. Apply GAP, GMP, HACCP & QM at farm & enterprise level
The Importance Of Food Quality And
Safety for Developing Countries
 Export promotion
 Building up the trust and confidence of importers in
the quality and safety of their food supply systems
 Ensures public health by prescribing safety
requirements;
 Improving Food Quality and Safety makes
economic sense also.
 finally, they can hide protectionist policies
Worker Health and Safety
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Relationship Between Worker Health and Hygiene
Employee Symptoms Indicating Potential for
Contamination of Food
Exclusion of Sick Workers from Food Handling
Worker Training in Health and Hygiene
First Aid Kit
Drinking Water Sources and Potential Hazards
Precautions for Handling Drinking Water in Fields and
Packing Areas
Personal Hygiene of Agricultural Workers
Correct Handwashing Procedure
When is Handwashing Required
Basic Requirements for Sanitary Field Stations
Harvesting and Cooling
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Harvesting Procedures – Manual versus
Mechanical Harvesting
In-Field Packing Operations
Post-Harvest Water Quality
Practices to Reduce Contamination by
Processing Water
Cooling Considerations
Benefits of Produce Cooling
Cooling Methods
Hazards Associated with Specific Cooling
Methods
Wash or Cooling Water Temperature and
Microbial Infiltration
Good Manufacturing Practices /
Good Hygiene Practices
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Produce Cleaning and Treatment
Recommended Procedures for
Cleaning Fruits and Vegetables
Sanitizing Agents
Use of Sanitizers to Reduce Microbial
Pathogens on Fresh Produce
Technologies to Treat Fresh Produce
(Irradiation, Pulsed Light, etc)
Hurdle Technology
Packing, Storing and Transportation
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Sanitary Design Considerations for Facilities
Proper Maintenance of Packing and Storing
Facilities
Sanitary Considerations for Equipment
Cleaning and Maintenance of Equipment
GMPs for Produce Containers
Trash and Waste Handling
Storage of Packing Material
Produce Storage
Transportation
Shipping Container Sanitation
Refrigerated and Controlled Atmosphere
Transportation
Equipment Cleaning and Sanitation
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Timing and Frequency of Cleaning and
Sanitizing
Cleaning Procedures
Characteristics of Cleaning Agents
Selection of Cleaning Agents for
Specific Surfaces
Sanitizing Procedures
Selection of Sanitizing Agents
Appropriate Use of Common Sanitizing
Agents
Introduction to Hazard Analysis and Critical Control Point
(HACCP) Systems
Prerequisites to HACCP
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Good Manufacturing Practices and Sanitation (US)
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Good Hygiene Practices (Codex)
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Other Prerequisite Programs
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Relationship of Prerequisite Programs to HACCP
Program
Preliminary Steps in Developing a HACCP Program
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Assemble the HACCP Team
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Food Product Description and Distribution
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Describe Intended Use and Consumers of Food
Product
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Develop a Flow Diagram Which Describes the Process
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Verify the Flow Diagram
HAZARD
Three are three main types of hazards associated
with fresh produce: -
 Biological hazards
 Chemical hazards
 Physical hazards
Biological Hazards
Microorganisms
Microorganisms are small organisms that
can be observed through a microscope
In order to facilitate the study of
microorganisms they are divided into five
major classifications:
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Bacteria
Yeasts
Molds
Parasites
Viruses
To prevent pathogen reproduction in produce, control:
Nutrient availability, Humidity, Acidity, Temperature & Oxygen
To Prevent the growth of Microorganisms
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Shigella
Escherichia Coli (pathogenic)
Campylobacter species
Yersinia enterocolitica
Listeria monocytogenes
Staphylococcus aureus
Clostridium species
Bacillus cereus
Vibrio species
The surface of fruits and vegetables can be contaminated
with pathogenic microorganisms due to contact with:
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Soil
Water
Manure
Sewage fluids
Air
Humans
Animals
Parasitic Hazards
Parasites most commonly associates with human infections
include:
 Cryptosporidium
 Cyclospora
 Giardia
 Entamoeba
 Toxoplasma
 Sarcocysits
 Isospora
 Helminthes:
- Nematodes (i.e. Ascaris lumbricoides, Thricuris
trichiura)
- Plathemlminthes (i.e.Fasciola hepatica and
Cysticercus spp.)
Viral Hazards
Viruses that have been reported as transmitted by
foods include:
 Hepatitis A
 Norwalk virus and Norwalk-like virus
 Rotaviruses, astroviruses, enteroviruses
(polioviruses, echoviruses and coxsackie
viruses), parvoviruses, adenoviruses and
coronaviruses.
Chemical Hazards
Some Naturally Occurring Chemicals Hazards
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Allergens (e.g. weeds)
Mycotoxins (e.g. aflatoxin)
Mushroom toxins
Phytohaemagglutinin
Alkaloids
Added Chemical Hazards
Polychlorinated biphenyls (PCBs) Agricultural chemicals
Pesticides
Fertilizers
Antibiotics
Prohibited Substances
Direct
Indirect
Toxic elements and compounds
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Lead
Zinc
Cadmium
Mercury
Arsenic
 Cyanide
Contaminants
Lubricants
Cleaners
Sanitizers
Coatings
Paints
Refrigerants
Water or steam treatment chemicals
Pest control chemicals
From packaging materials
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Plasticizers
Vinyl chloride
Painting/coding inks
Adhesives
Lead
Tin
Physical Hazards :Material
Glass
Wood
Stones
Insulation
Plastic
Injury potential
Cuts, bleeding; may require
Surgery to find or remove
Cuts, infection, choking; may
Choking, broken teeth
Choking long-term if asbestos
Choking, cuts infection; may
require surgery to remove
Personal effects, Choking, cuts, broken teeth
Employees
may require surgery to remove
Sources
Bottles,Jars, light,
fixtures, utensils,
Gauge, covers, etc.
Field sources,
pallets, boxes,
building materials
Fields, buildings
Building materials
Packaging, pallets,
equipment
i.e. jewelry, hair
clips, pens
Health Effects of
Food borne Disease :Some Effects of Food bore Disease
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Vomiting
Gastroenteritis
Diarrheal disease
Non-intestinal disease, i.e. neurological
conditions, pre-mature labor, and stillbirths
Costs of Food borne Disease:Costs for Individuals
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Medical costs
Missed work and lost wages
Travel to get care
Expenses for care taker
Chronic disease
Cost of Society
 Loss of productivity
 Cost of disease investigation
 Loss of revenue due to business closure and product
avoidance
 Chronic disease
Potential for physical contamination ?
Potential for physical contamination ?
Physical hazard possible ?
GAP- Facilities and Sanitation
LACK OF ADEQUATE STORAGE FACILITIES
GAP- Facilities and Sanitation
SANITATION PROBLEM AT MANDI
GAP- Facilities and Sanitation
MODERN FACILITIES AT RELIANCE STORE AT RAJA PARK
GAP- Facilities and Sanitation
LACK OF TECHNICAL KNOWLEGE
GAP- Facilities and Sanitation
LACK OF STORAGE FACILITIES AND GENERAL AWARENESS
GAP- Facilities and Sanitation
LACK OF FARM MANAGEMENT KNOWLEDGE
GAP- Facilities and Sanitation
HOUSE OF PATHOGENS AFTER HARVESTING
Kolar –APMC (Karnataka)
Plastic Crates Source of Contamination:-
FROM FARM TO FORK
Farm
 GAPS
 Pesticide
use
 Manure use
 Harvesting
 Processing
 Packaging
 Storage
 Transport
 Worker
Hygiene
APMC
HACCP
•Grading and
Sorting Tables
•Elevated auction
platforms
•Washing and
Disinfection
•Washing of Crates
•Worker Hygiene
•Cold Storage
Retail Market
HACCP
•Grading and
Sorting Tables
•Washing and
Disinfection
•Worker Hygiene
•Cold Storage
Table
•Consumer
Education
•Consumer
Awareness
THANKS