Quality Control in

Food Industry
Prof. S. M. Reddy
 Food safety issues
Specific food safety concerns differ markedly and include:

• Additives, colors and

• Antibiotics and other food additives
• Fertilizers and other growing aids
• Irradiation
• Microbiological contamination
• Naturally occurring food toxicants
• Nutrition
• Pesticides
• Pollutants
• Processing, packaging and labeling
• Tampering
 Types of adulterants
Type substances added

International adulterants Sand, marble chips, stones,

mud, other filth, chalk powder
water, mineral oil, harmful
colors

Incidental adulterants Pesticide residues, tin from

can, droppings of rodent’s
larvae in food

Metallic contamination Arsenic, lead and

mercury from pesticides, water,
effluents from chemical
industries, tins and cans
 Incidental adulteration
The incidental poisoning can be prevented by the following
• Regular ‘market’ surveys to warn people of dangerous
buildup of toxins in food

• Stepping up the integrated pest management programme

to educate farmers about the judicious use of pesticides.
No spraying should be done a week before harvest.

• Promoting the control of pest using their natural

predators.

• Preventing industries from dumping poisonous effluents

• Considering health costs while deciding pesticide policy.

• Use of safer pesticides like synthetic pyrethroides or
malathion.

• Through washing of foods to get rid of much of toxins.

 The poison chain: Sequence of
incidental adulterants in foods
Contamination begins when farmers use pesticides to protect crops.
The health department also sprays them to control malaria-causing
mosquitoes.

Residues remain for a long period after spraying

Cattle fodder and chicken feeds are affected.
Meat, fish, milk and egg get contaminated

More spraying is undertaken to prevent fungus and rodents from attacking

Stored grains. This further boosts the residue levels in foodstuffs.
Sellers dip vegetables in pesticides to make them look fresh as well as
to preserve them. Oils and sweets are adulterated
with prohibited substances

Washing vegitables and other foodstuffs helps but cooking rarely

destroys toxic residues. When ingested, pesticides are absorbed by
the small intestine.

The fatty tissue distrubed throughout the body store these pesticides.
These can damage vital organs like heart, brain, kidney and liver
 Adulterated food
• Is or contains a poisonous or deleterious substances that may render
it injuries to health. (If the substances is present in the food naturally
and the quantity contained is not injurious, It is not considered
adulterated.

• Is or contains any food of color additive deemed unsafe.

• Is or contains any filthy, putrid or decomposed substance.

• Is or contains any residue in excess of the established tolerances.

• Is or contains any substance that increase bulk or weight.

• Is prepared or packed under unsanitary conditions.

• Is taken from any part of a diseased animal

• Is packed in material that contains poisonous or injuries material.

• Is prepared with a valuable constituent omitted.

 Misbranded Food
• Has labeling that is false or misleading
• Is offered for sale under the name of another food
• Imitates another food without the word imitation
• Has a container that is made, formed or filled such
that it is misleading
• Has a label that does not contain the name of the
manufacturer, packer or distributor
• Has a label that does not contain an accurate
statement of the quantity or the in gradients
• Has a label that makes a nutritional claim and does
not contain nutritional labeling
• Has a label that does not contain the required
information on the correct display panel or does not
use the proper format for the nutritional label.
 THE CODEX GENERAL
PRINCIPLES OF FOOD HYGIENE
• Identify the essential principles of food hygiene
applicable throughout the food chain (including
primary production through to the final consumer),
to achieve the goal of ensuring that food is safe and
suitable for human consumption;

• recommended a hazard analysis and critical point

(HACCP)-based approach as a means to enhance
food safety;

• Indicate how to implement those principles; and

• Provide a guidance for specific codes which may be

needed for – sectors of the food chain; processes;
or commodities; to amplify the hygiene requirements
specific to those areas.
 Seven principles of HACCP
• Analyze hazards: Potential hazards associated with a food
and measutes to control those hazards are identified. The
hazard could be biological, such as a microbe; chemical,
such as a toxin; or physical, such as ground glass or metal
fragaments.

• Identify critical control points: These are points in a food’s

production; from its raw state through processing and
shipping to consumption by the consumer at which the
potential hazard can be controlled or eliminated.
Examples are cooking, cooling, packaging, and metal
detection.

• Establish preventive measures with critical limits for each

control point: For a cooked food, for example, this might
include setting the minimum cooking temperature and time
required to ensure the elimination of any harmful microbes

Cont.,
• Establish procedures to monitor the critical control points:
Such procedures might include determining how and
by whom cooking time and temperature should be monitored.

• Establish corrective actions to be taken when monitoring

shows that a critical limit has not been met-For
example, reprocessing or disposing off food it the minimum
cooking temperature is not met.

5. Establish procedures to verify that system is working properly-

for example, testing time and temperature recording devices to
verify that a cooking unit is working properly

7. Establish effective record keeping to document the HACCP

system. This would include records of hazards and their
control methods, the monitoring of safety requirements and
action taken to correct potential problems. Each of these
principles must be backed by sound scientific knowledge: for
example, published microbiological studies on time and
temperature factors for controlling food borne pathogens.
Advantages: HACCP offers a number of advantages
over the current system. Most importantly

• Focuses on identifying and preventing hazards from

contaminated food
• Is based on sound science
• Permits more efficient and effective monitoring at
government level, primarily because the record
keeping allows investigators to see how well a firm
is complying with food safety laws over a period
rather than how well it is doing on any given day
• Places responsibility for ensuring food safety
appropriately on the food manufacturer of distributor
• Helps food companies compete more effectively in
the world market
• Reduces barriers to international trade
 Importance of ISO
• Because it makes good business sense (Especially from a
marketing, product quality and financial point of view)

• Because it is fast becoming a condition for doing business

(Increasingly so and for many firms, non compliance to ISO
standards often means lost sales).

• Because firms who are ISO registered often use it to gain

certain advantages over competitors who aren’t

• Because evidence of compliance is becoming increasingly

visible. (It can be noticed that more and more companies are
displaying the fact that they are ISO registered on their
building and on their business letterhead)

• Because customers generally perceive ISO registered firms

as being successful, competent and industry leaders
 Common benefits of ISO quality system

• Error reduction resulting from better systematic inspection and

testing.
• Error reduction resulting from increased employee
participation, involvement, awareness and systematic
employee training
• Better products resulting from better design control.
• Improved productivity resulting from planning and teamwork.
• Reduction in cost associated with failures
• Resolution of nonconformance and adoption of corrective and
preventive action in a systematic way
• Improved communications both internally an externally which
usually improves quality, efficiency, on time delivery and
customer/supplier relations
• Recognition of compliance by an unbiased organization! (One
assessment by an accredited register usually satisfies the
quality system requirements of many customers)
 ISO Standards are available
• The standard Council of Canada (SCC) Tel:
(613) 238-3222 1-800-267-8220 Fax: (613) 995-
4564

• The American National Standards Institute

(ANSI) Tel: (212) 642-4900 Fax: (212) 398-0023

• From companies that are accrediated to do ISO

registrations or sometimes from industry specific
associations or public libraries.
 As per PFA, the food deemed to
be adulterated
1. The article sold by the vendor is not of the nature, substance
or quality demanded by the purchaser and is to his prejudice,
or is not of the nature, substance of quality which purports of
is represented to be.

2. The article contains any substance which effects or if the

article is so processed as to affect injuriously the nature,
substance or quality there of.

5. Any inferior or cheaper substance has been substituted

wholly or the quality there of.

4. Any constituent of the article has been wholly of in part

abstracted so as to affect injuriously the nature, substance
or quality there of.

Cont.,
• The article had been prepared, packed or kept under
unsanitary conditions whereby it has become contaminated or
injurious to health.

• The article consists wholly or in part of any filthy, putrid,

disgusting, rotten, decomposed or diseased animal or
vegetable substance or is insect infested of otherwise unfit for
human consumption

• The article is obtained from a diseased animal

• The article contains any poisonous or other ingredient which

renders its contents injuries to health.

• The container of the article is composed, whether wholly or in

part of any poisonous or deleterious substances which
renders its contents injurious to health

Cont.,
1. Any coloring matter other than that prescribed in respect
there of and in amounts not within the prescribed limits of
variability is present in the article.

3. The article contains any prohibited preservatives or

permitted preservatives in excess of the prescribed limits

12. The quality or purity of the article falls below the prescribed
standards or its constituents are present in quantities which
are in excess of prescribed limits of variability.
 Why IS/ISO 9000 family standards
certification of FA
• It is identical to internationally accepted ISO family of
standards for Quality Systems.

• It helps in gaining a competitive edge in domestic as well as

global market

• For saving money-quality systems ensures efficient and sound

procedures;

• For ensuring optimum utilization of plant and reducing scrap

and time consuming rework and repairs;

• It is a tool to ensure consistent quality improvement apart from

achieving quality control/quality assurance;

Cont.
• It brings confidence to the customer

• It makes the system transparent through quality records;

• It increased consumer satisfaction through: Quality of

product, Timely delivery, Better services, and Speedy
complaint redressed.

• It ensures higher productivity

• Ir increases employee motivation and participation.

 BIS Licensing
• Agricultural produce processing and milling machinery
• Agricultural tractors and power tillers
• Apiary industry
• Bakery, confectionery and nutritious supplements
industry
• Crop protection equipment
• Dairy products and equipment
• Drinks and carbonated beverages
• Farm implements and machinery
• Fish and fisheries products
• Food additives
• Food analysis and nutrition Food hygiene

Cont.,
• Food Microbiology
• Food grains, food grain industries and starches
• Irrigation and farm drainage equipment and systems
• Livestock feeds
• Livestock husbandry equipment and systems
• Oil and oilseeds
• Pesticides
• Pesticides residues analysis
• Processed fruits and vegetables products
• Slaughter house and meat industry
• Soil quality and improvement
• Spices and condiments
• Stimulant foods
• Sugar industry
• Tobacco and tobacco products
Prerequisites for grant of license
• Filing the application in the prescribed Application
form (FORM) by the manufacturer desirous of
obtaining the license. A license is granted for
variety of products covered under a given Indian
Standard.

• The forms along with application fee of Rs. 1000/-

is required to be submitted to the Branch Officer
under whose jurisdiction the manufacturing unit is
located.

• Overseas applicant may approach the ‘Director,

Central Marks Department’ at BIS Head Quarters,
New Delhi

Cont.,
The following additional documents are required
to be submitted with the application
• Location map of factory and factory layout
• Documentation authentication the premises of
manufacture
• List of manufacturing equipment and testing facilities
available
• Scheme or testing and inspection in use, or any
proposed to be used, together with an undertaking to
follow the Scheme approved by BIS after grant of
license
• An undertaking to pay the prescribed marking fee from
the date of grant of license
• An undertaking to follow all terms and condition of
grant of license and to suspend marking with
immediate effect in the event of suspension or
cancellation of license
• A flow chart describing the sequence of production and
inspection stages.
 Scheme of testing and inspection
The STI contains, inter alias the following provisions
• Marking to be applied on the product and the method of
applying the Standard Mark

• Definition of control unit

• The levels of control unit wise

• Frequency of sampling and tests on raw material, in process

materials and finished products

• Directions to licensees in event of quality related problems

• Clause requiring free replacement of goods in case a complaint

established bonafide.
 The following 18 major economic activities by
Raad voor Accreditatie (RvA), the Dutch Council
for Accreditation.

• Textile and textile products

• Chemicals, chemical products and fibers
• Rubber and plastic products
• Non-metallic mineral products
• Concrete, cement, lime, plaster, etc
• Basic metals and fabricated metal products
• Machinery and equipment
• Electrical and optical equipment
• Other transport equipment
Contd.,
• Wholesale and retail trade
• Food Products, beverages and Tobacco
• Leather and Leather Products
• Wood and wood Products
• Pulp, paper and Paper Products
• Printing Companies
• Manufacturing and not elsewhere Classified
• Transport, Storage and Communication
• Other Services
 Benefits to the certified firm
The firm with BIS Quality Systems Certification license
provides :

• Clear indication of its commitment to quality

• Assurance of consistence in quality of product/
services with timely delivery;
• Disruption to caused due to multiple
assessment by various customers are reduced
• Firm is self motivated to consider improvement
to the system through regular audits by BIS

Cont.,
• Reduces the incidence of product failure, in-turn
improves credibility of the firm
• Leads to less material wastage, production down
time, rework, etc. through an increase in ‘quality
know-how’ and efficiency.
• Being internationally recognized, the firm’s
quality gains world-wide acceptance
• Better choice and monitotring of the firm’s
suplies
• Implement all employees and ensures their
involvement
• Provides steping stone to total quality
management (TQM)
 Benefits to Customers
• Provide assurance and satisfaction that their needs
for quality will be met
• Saves time and money by reducing the need for
assessment of their suppliers
• Reduces incoming inspection costs
• Work with reduced inventory levels, effecting
significant cost reductions
• Simplifies purchase decisions
• Creates confidence in their suppliers because of the
approval by an independent third party
• Better services, better and quick complaint redressal
 SOME NON-GOVERNEMT FOOD
TESTING LABOTARATORIES IN INDIA

Shriram Institute for Industrial Research

(SRI), New Delhi.

Food Research and Analysis Centre

(FRAC), New Delhi.
 Shriram Institute for Industrial
Research
• Dairy products
• Spices and condiments
• Processed fruits and vegetables
• Cereals and pulses
• Sugar and confectionary
• Food additives
• Vegetable oils and fats
• Alcoholic and Non-alcoholic beverages
• Food packaging
• Meat and meat products
 Food Research and Analysis
Centre
• Food grains and processed cereal products
• Milk and Milk products
• Edible oils and fats
• Spices and condiments
• Drink and carbonated beverages
• Processed fruit and vegetable products
• Meat and meat products
• Fish and fish products
• Nuts and nut products

Cont.,
• Bakery and confectionery products
• Sugar and cocoa products
• Tobacco and tobacco products
• Stimulant foods
• Drinking and mineral water
• Food colors
• Food additives
• Food preservatives
• Snack foods
• Frozen foods
The End