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Various Quality Standards - Essay Example

There have been many amendments’ to the existing laws and various stringent actions are to be taken regarding the same. Present scenario has witnessed that quality Itself as become the motivation over ruling the brand name. Quality has been the U. S. P of every product whether new or old and has become the customer’s eye. While setting the various quality standards different amendments and various other disciplinary actions have been implemented to quite effectiveness.

Different quality standard law have been found on the cross roads in building the platform to explain the quality parameters when it is the case of food products one has to take utter caution, play sensitive in terms of quality after all it deals with one’s health and we cannot betray our health. Keeping this in mind we have to maximize our professional skills and utilize the technological advancement to a limit where we can reach the ultimate goal of Best Quality Satisfaction. To achieve these quality standards various governing bodies have come up with various Food Laws.

This report will discuss some Important food standards In India and all over the world. The Codex Elementariness (Latin for “food book”) is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its name derives from the Codex Elementariness Austria. Its texts are developed and maintained by the Codex Elementariness Commission, a body that was established in 1963 by the Food and Agriculture Organization of the united Nations (FAA) and the World Health Organization (WHO).

The Commission’s mall alms are stated as being to protect the health of consumers and ensure fair practices In the International food trade. The Codex Elementals Is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety The Codex Elementariness officially covers all foods, whether processed, semi-processed r raw, but far more attention has been given to foods that are marketed directly to consumers.

In addition to standards for specific foods, the Codex Elementariness contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology. It also contains guidelines for the management of official (I. E. , governmental) import and export inspection and certification systems for foods. The Codex Elementariness is published in Arabic, Chinese, English, French and Spanish. Not all texts are available in all languages.

General texts * Food labeling (general standard, guidelines on nutrition labeling, guidelines on labeling claims) * Food additives (general standard including authorized uses, specifications for food grade chemicals) * Contaminants in foods (general standard, tolerances for specific contaminants including radionuclide’s, affiliation and other mycologists) * Pesticide and veterinary chemical residues in foods (maximum residue limits) * Risk assessment procedures for determining the safety of foods derived from biotechnology (DNA-modified plants, DNA-modified micro-organisms, allergens) * Food hygiene (general principles, codes of hygienic practice in specific industries or food handling establishments, guidelines for the use of the Hazard Analysis and Critical Control Point or “HACK” system) * Methods of analysis and sampling Specific standards * Meat products (fresh, frozen, processed meats and poultry) * Fish and fishery products (marine, fresh water and aquaculture) * Milk and milk products * Foods for special dietary uses (including infant formula and baby foods) * Fresh and processed vegetables, fruits, and fruit Juices * Cereals and derived products, dried legumes Fats, oils and derived products such as margarine * Miscellaneous food products (chocolate, sugar, honey, mineral water) Controversy The controversy over the Codex Elementariness relates to a perception that it is a mandatory standard for the safety of food, including vitamin and mineral supplements.

Supporters of the Codex Elementariness say that it is a voluntary reference standard for food and that there is no obligation on countries to adopt Codex standards as a member of either Codex or any other international trade organization. From the point of view of its opponents, however, one of the main causes of concern is that the Codex Elementariness is recognized by the World Trade Organization as an international reference standard for the resolution of disputes concerning food safety and consumer protection. Proponents argue that the use of Codex Elementariness during international disputes does not exclude the use of other references or scientific studies as evidence of food safety and consumer protection.

It is reported that in 1996 the German delegation put forward a proposal that no herb, vitamin or mineral should be sold for preventive or therapeutic reasons, and that halted its implementation. The 28th Session of the Codex Elementariness Commission was subsequently held July 4-9, 2005. Among the many issues discussed were the “Guidelines for Vitamin and Mineral Food Supplements”, which were adopted during the meeting as new global safety guidelines. This text has been the subject of considerable controversy, in part because many member countries may choose to regulate dietary supplements as therapeutic goods or pharmaceuticals or by some other category.

The text does not seek to ban supplements, but subjects them to labeling and packaging requirements, sets criteria for the setting of maximum and minimum dosage levels, and requires that safety and efficacy are considered when determining ingredient sources. The United Nations’ Food and Agriculture Organization (FAA) and World Health Organization (WHO) have stated that the guidelines are “to stop consumers overdosing on vitamin and mineral food supplements. ” The Codex Elementariness Commission (CA) has said that the guidelines call “for labeling that contains information on maximum consumption levels of vitamin and mineral food supplements. ” The WHO has also said that the Guidelines “ensure that consumers receive beneficial health effects from vitamins and minerals.

Similarities have been noted between the Ex.’s Food Supplements Directive and the Codex Elementariness Guidelines for Vitamin and Mineral Supplements. Texas Republican Rep. Ron Paul has said that the Central American Free Trade Agreement “increases the possibility that Codex regulations will be imposed on the American public. ” Additional controversy has been expressed by proponents of ecologically and socially sustainable agriculture and food systems, such as the Slow Food movement, who view the Codex Elementariness as antithetical to this goal. According to the Manifesto on the Future of Food, the Codex Elementariness as “codified policies designed to serve the interest of global agribusiness above all others, while actively undermining the rights of farmers and consumers”.

EUROPEAN UNION COMMISSION E numbers are number codes for food additives that have been assessed for use within the European Union (the “E” prefix stands for “Europe”). They are commonly found on food labels throughout the European Union. Safety assessment and approval are the responsibility of the European Food Safety Authority. The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Elementariness committee though only a subset of the INS additives is approved for use in the European Union. E numbers are also encountered on food labeling in other Jurisdictions, including the Cooperation Council for the Arab States of the Gulf, Australia, New Zealand and Israel.

They are increasingly, though still rarely, found on North American packaging, especially in Canada on imported European products. In casual language in the UK and Ireland, “E number” is used as a pejorative term for artificial food additives, and products may promote themselves as “free of E numbers” even though most of the natural ingredients contain components that also have an E number such as vitamin C (IEEE) or logotype (Added). Because vitamin C has an E number (actually several E numbers, 300-305, for different chemical forms of the vitamin), it is impossible to live on a diet means that pure forms of the substances are not intentionally added, even though identical substances certainly exist naturally in many foods.

Thickeners, stabilizers ; emulsifiers | 400-409 natural gums | 420-429 | other natural agents I | 430-439 | polyethylene compounds I | 440-?449 I natural emulsifiers I | 450-459 | phosphates I | 460-469 I cellulose compounds I | 470_489 | fatty acids ; compounds I | 490-499 500-599 pH regulators ; anti-caking agents | 500-509 | 510-519 | chlorides ; sulfates I I alginates I | 410_419 | I mineral acids ; bases I | 530-549 | 550-559 | 570-579 | 580-599 600-699 I alkali metal compounds I I silicates I I castrates ; chocolates I Flavor enhancers | 620-629 | glutamate’s | 630-639 | inseminates I 640-649 | others I 700-799 Antibiotics | 700-713 | 900-999 Miscellaneous | 910-919 | 920-929 | 930-949 | 950-969 | 990_999 1100-1599 | 900-909 | waxes I I synthetic glazes I I improving agents I I packaging gases I I sweeteners I I foaming agents I Additional chemicals I New chemicals that do not fall into standard classification schemes I ISO 22000 ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. Food safety Food safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.

ISO 22000 standard The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements: * interactive communication * system management * prerequisite programs * HACK principles Critical reviews of the above elements have been conducted by many scientists. Communication along the food chain is essential to ensure that all relevant food fatty hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and supplies about identified hazards and control measures will assist in clarifying customer and supplier requirements. Recognition of the organization’s role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer.

The most effective structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. ISO 22000 has been aligned with ISO 9001 in order to enhance the compatibility of the two standards. ISO 22000 can be applied independently of other management system standards or integrated with existing management system requirements. ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACK) system and application steps developed by the Codex Elementariness Commission. By means of dubitable requirements, it combines the HACK plan with prerequisite programmed.

Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not. During hazard analysis, the organization determines the strategy to be used to ensure hazard control by combining the prerequisite programmed and the HACK plan. ISO is developing additional standards that are related to ISO 22000.

These standards will be known as the ISO 22000 family of standards. At the present time, the following standards will make up the ISO 22000 family of standards: ISO 22000 – Food safety management systems – Requirements for any organization in the food chain. ISO 22001 – Guidelines on the application of ISO 9001 :2000 for the food and drink industry (replaces: ISO 15161 :2001). QUOITS 22002- Prerequisite programmed on food safety-?Part 1: Food manufacturing ISO TTS 22003 – Food safety management systems for bodies providing audit and certification of food safety management systems. ISO TTS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.

ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation. ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production. ISO 22000 is also used in the Food Safety Systems Certification (OFFS) Scheme OFFSETS. OFFSETS is a Global Food Safety Initiative (GIFTS) approved scheme. ISO 9001 vs. ISO 22000 In comparison with ISO 9001, the standard is a more procedural orientated guidance than a principle based one. Apart from that, ISO 22000 is an industrial-specific risk management system for any type of food processing and marketing, which can be closely incorporated with the quality management system of ISO 9001.

The detailed similarities and differences of the two standards can be found elsewhere HACK Hazard analysis critical control point, or HACK (English, pronounced reГsnap/), is a hysteretic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACK is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACK programs for Juice and meat are an effective approach to food safety and protecting public health. Meat HACK systems are regulated by the USDA, while seafood and Juice are regulated by the FDA. The use of HACK is currently voluntary in other food industries.

A forerunner to HACK was developed in the form of production process monitoring during World War II because traditional “end of the pipe” testing was not an efficient way to ferret out artillery shells that would not explode. HACK itself was conceived in the sass when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACK has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACK plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices.

In 1994, the organization of International HACK Alliance was established initially for the US meat and poultry industries to assist them with implementing HACK and now its membership has been spread over other professional/industrial areas. Hence, HACK has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional “produce and test” quality control methods which are less successful and inappropriate for highly perishable foods. In the US, HACK compliance is regulated by 21 CUFF part 120 and 123. Similarly, FAA/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.