Incoming and Outgoing Shipments in 3 STEPS Using Odoo 17
Ignou181009 modified-m
1. Presented By
Dr. R.K. KHANDAL
DIRECTOR
ASPECTS OF FOOD SAFETY:
DEVELOPMENTS & GLOBAL TRENDS
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
19, UNIVERSITY ROAD, DELHI-110 007
Email : sridlhi@vsnl.com Website : www.shriraminstitute.org
2. Aspects of Food Safety: Developments &
Global Trends
Part – I
• Food Quality & Food Safety Requirements
Aspects
• WTO, Codex and Harmonization of
Standards
Part –II
• Residues of Toxic Contaminants
• Method Validation and Techniques
Toady’s interactive session would focus on above four
main aspects in two parts
3. OUTLINE I: QUALITY, SAFETY & STANDARDS
Food and Food Quality
Food Safety
Safety Laws
Food Safety Issues : Divide between
Developed & Developing World
Codex Challenges & WTO opportunities
The path forward
5. Food is anything which is:
Solid or liquid
Digested when ingested
Assimilated in the body
Performs various functions in the body
What is Food ?
Anything that is eaten or ingested and includes :
Beverages like water, Additives like spices
8. Additives must be checked for safety
Bulk food must meet criteria of quality and safety
Additives : Small quantity
Components of Food Basket ?
Major Minor
Cereals
Pulses
Dairy
Fruits
Vegetables
Spices
Sweetener
Food Colour
Flavour
Natural Synthetic
Preservatives
Food colours
Emulsifiers
Antioxidants
Antifoaming
agents
Bulk : Large quantity
Vegetarian Non-Vegetarian
Meat
Poultry
Marine
9. Perception of Quality Food ?
Regulator
Nutritious, healthy, safe
functional, un-adulterated,
hygienic
Food quality is perceived differently by consumer and
the regulator
Stringent quality norms for international trade
Consumer
Freshness, aroma, taste,
appearance, free from foreign
particles and insect
infestation
11. Safe food is the one without:
Microbial contamination
Mycotoxins
Environmental contamination
Residual Agrochemicals
Residual Antibiotics/Veterinary Drugs
Unsafe Gene Modification
Banned Chemicals
Adulteration
Definition based on impurities : minor or major
Safe Food ?
12. ASPECTS
Post Harvest
In order to minimize risk several challenges exist
at all levels
HarvestSeeds
Pre Harvest
Soil Water for irrigation
Chemicals & fertilizers
Planting material
Adulteration
Crop
maturity
Pest &
Diseases
Shelf-life
- Radiation
- Refrigeration
- Modified condition
Packaging
Migration of components
Transportation
Controlled conditions
Storage
Conditions
Treatment
Conditions
Processing
-Technology
- Additives
Gene modified
Variety
Treatment Technology
Aspects of Food Safety
13. Farm to Table : Safety Aspects for Milk
Stages
Animals
Collection of Milk
Transportation
Factors Affecting
Quality
Fodder
Medicinal
treatment
Sanitation of
animal
Barn hygiene
Hygiene of
milkman
Equipment and
utensils
Distance
Time
Heat
Light
Violent movement
Attributes
Taste
Flavour
Fat
Flavour
Appearance
Taste
Appearance
Possible
Contaminants
Fertilizers,
Pesticides
Antibiotics,
veterinary drugs
Physical
contaminants
Bacteria
Microbial
contamination
Physical
contaminants
Bacteria
14. Stages
Storage
Packaging
Factors Affecting
Quality
Hygiene
Temperature
Type
Sterility
Hygiene
Attributes
Ranicidity
Appearance
Shelf life
Taste
Flavour
Shelf life
Possible
Contaminants
Micro organism
Bacteria
Chemicals
Micro organisms
Bacteria
Extraneous
matter
Possibilities of contamination exist at each step of
processing
For safe food (milk) careful monitoring is a must !
CONSUMER
Farm to Table : Safety Aspects for Milk
16. Agri-products involve more complexities than dairy farming
Stages
Processing
Packaging
Transportation
Attributes
Taste
Appearance
Flavour
Shelf life
Taste
Flavour
Appearance
Shelf life
Taste
Appearance
Flavour
Rancidity
Factors Affecting
Quality
Technology
Additives
Material used
Hygiene
Distance
Time
Heat
Contaminants
introduced
Physical
Banned chemicals
Heavy metals
Microbial
Leachables
Chemicals
Micro organisms
Bacteria
Extraneous matter
Bacteria
CONSUMER
Farm to Table : Safety Aspects for Agri-Products
17. For safe food, each stage is critical for one reason or the other !
Sources
&
Control Points
Medical
treatment
Mycotoxins
Agrochemical
Rearing
Agriculture
Microbes
Consumer
Storage
Retails
Transportation
Packaging
Processing
Environment
Hygiene
Degradation on shelf Life
• PAH/PCBs
• Dioxins
• Furans
• Heavy Metals
Veterinary residues Microbes
Leachables
Residues
19. Consumer confidence in food
Greater assurance
Transparency
Traceability
Requirements of Food Safety Laws
All the above to be reflected in food
laws
Food laws should be universal with
harmonized standards and norms
20. Food Safety: Development & Trends
All the developments demand for food safety as a
criteria for food quality for global food trade
The trends are clear for harmonization of standards and
compliance of SPS norms
Development Resulting Trend
WTO
Codex
SPS
PS
• Undisputed platform for resolving global food
trade issues
• Harmonization of food quality Standards
• Mechanism & systems to ensure food safety
• Systems to streamline the global food trade
between developing and developed countries
21. CODEX
Codex Alimentarious: Definition
Science based
organization
Reference point for food
safety
Focal point for R&D in
food
Independent and
unbiased
Consisting of experts
Multi-disciplinary
An independent international organization serving as the reference
point for food safety consisting of experts from multi-disciplinary areas
of food safety in the world
Codex A set up by WHO & FAO in 1962 has emerged as the focal point
for all food safety issues
What is Codex A? What it consists of?
22. CODEX
Codex Alimentarious: Scope
Food safety
issues
Labelling
Exchange of
information
Facilitation for
compliance of
food safety
Standards & quality
norms
R & D on food
safety
Codex A deals with all aspects of food safety for global food trade
To provide informations: quality, standards, R & D, etc.
A reference for 169 members for disputes of food trade
What it deals with? What is its purpose?
23. CODEX
Codex Alimentarious: Dimensions
Harmonization of
standards
Information provider
Resolution of disputes
Level-up
approach
Prioritization of R & D
areas for food safety
Scientific basis for
quality standards
Codex A has several facets, as an inter-governmental
statutory body to ensure food safety for all !
24. Sanitary and Phytosanitary Measures
Agreement (SPS)
Protects human, animal and plant health
Based upon scientific principle involving risk
assessment studies
Covers all aspects of :
Testing
Inspection
Certification
Approvals
Packaging and Labelling
All aspects are directly related to food safety
25. SPS Agreement : Based on 7 Principles
National Sovereignty : Countries can use own risk standards
Harmonisation : Reach a common measurement
Equivalence : Acceptance of SPS measures of
another countries
Science based measures : Include risk assessment studies
Regionalisation : Allow Exports from disease free area
Transparency : With respect to SPS measures if
differ in internationally recognised
standards
Dispute resolution : Provides mechanism for resolving
disputes through scientific justification
Leading multilateral agreement affecting the international
food trade ; Essential for food trade !
27. Food Consumption Pattern ?
• Mostly fresh food
• Additives and chemicals used for
preservation and aesthetics
• Mostly Processed Food
• Additives and chemicals used for
preservation
• Food Safety is not a major concern
• Less concern about microbial,
chemical residues
• Food safety norms: Flexible
• Food Safety is major issue
• High concern about microbial,
chemical residues
• Food safety norms: Stringent
Developing
Countries
Developed
Countries
A perceptible divide : trade barriers is an issue!
28. Issues Related to Food : Status ?
• PrimarySecurity
Quality
Production
Preservation
Processing
A distinct division between the developed and developing
countries on various issues related to food and food trade !
Immediate effect becomes a safety issue in developing
countries the long term effect concerns developed countries
Issues Developing
countries
Developed
countries
Safety
• Secondary
• Low Yield
• Marginal
• Primitive
• Secondary
• Secondary
• Primary
• High Yield
• Extensive
• Advanced
• Primary
29. Position of India in Global Food Production
Position Issues for Exports Target CountriesProduct
1
Milk, Tea, Jute, spices,
Banana,Mango
Confectionery
Mycotoxins,Seed Weevil,
Banned Additives
Residues, Labeling,
Packaging
EU , US, Gulf
SE Asia
Mustard, Ground nut,
Rice, Vegetables, Bakery
Residues, Seed Weevil,
Labelling,
Packaging,Mycotoxins
EU, US, Japan,
China
Wheat, Onion, Butter,
Sugar, Floriculture,
Fisheries, Cotton, Cold
drinks
Mycotoxins, Residues,
Labelling, Packaging,
Japan, EU, Gulf,
China, Asia
Honey, Mushroom,
Potato, Wine, Pulses,
Meat & Poultry
Packaging, Residues,
Mycotoxins, Labelling
EU, Japan, US4
3
2
30. • Institutional Co-ordination
Food Safety: Key issues for India
Focus to create: Awareness for food safety issues; R & D infrastructure;
capability-building in monitoring; human resources development and
opportunities for adoption of state-of-the-art technologies
• Awareness of safety & quality control amongst stake-
holders in organized & unorganized sectors
• Incidences of Food-borne diseases
• Emergence of newer vibrant pathogens
• Quality of imported food products
• R&D focus & outreach
• Responsive monitoring system
• Technical skills & equipment facilities
• Introduction of variety of GM foods
32. Each component is important for the issues and
challenges of food safety in their own respect
MANUFACTURER
Aspects of Food Safety : Components
ASPECTSCONSUMER
PRODUCT
REGULATOR
33. MANUFACTURER
Aspects of Food Safety : Manufacturer Related
OpportunitiesChallenges
Processing
Process Validation
Cost reduction
Coordination between
industries
Productivity
New Product
Development
Higher shelf life
Increased marketability
New Products
Quality Raw material
Systems implementations
Cost Effectiveness
Competition
R & D for newer products
34. PRODUCT
Aspects of Food Safety : Product Related
OpportunitiesChallenges
Residues of banned chemicals
Product tractability
R & D studies in identifying
food borne hazards
Risk assessment studies to
fix MRLs
Sanitary & Phyto-sanitary
Increase in exports
Better economy
Technology development
for increasing shelf life
Genetically Modified
Build capability & capacity for
residue monitoring
Strong databases for residues
Shelf life enhancement
New packaging materials
Packaging Shelf Life
New materials for
packaging
R & D for biotechnological
products
35. REGULATORS
Aspects of Food Safety : Regulator Related
Facilitation food trade
Acceptance of export
consignment
MRLS
Barriers
OpportunitiesChallenges
Certification
Capability capacity
Single regulatory authority
Training of inspectors
Enhancement of capacity/
capability
Acceptance of systems at
unorganized levels
Well defined policies
Quality Assurance
Safe product
Methods
Scientific basis
Risk communication
strategies
Management of food
safety crisis
Harmonization of
standards
36. CONSUMER Opportunities
Developing appropriate policy to advance ecologically friendly alternative &
ecosystem restoration technology at National & International level
Nutrition
Safety Aspects of Food : Consumer Related
Adulteration/
Contamination
Organic
Risk Assessment studies
New method development
Research for value added
products
Assessing nutrition of GM
derived foods
Benchmarking
Value Added
Products
Labelling
Challenges
Safety food practices
Quality monitoring
Food chain hazard
identification
Consumer education,
communication & training
Transparency about
processing
37. What are we trying to say ?
Food safety issues are complex in several
ways
A divide exists between the producers and
consumers at international level
Producers (Developed Countries) of bulk food
import functional food, producers (Developing
Countries) of functional food do of bulk
Opportunities exist for all but the onus for
dealing with the challenges also lies on all !`
38. Rejection of Consignments
Basis: Non-Scientific MRL Values (An Example)
Rejection of consignment from Indian to EU as a result of
detection of Nitrofuram Metabolites
Year Product Residues Detected Importing Country
2003 Nitrofuran metabolite
AOZ
Egg powder Denmark
Germany
Belgium
2003 Nitrofuran metabolite
AOZ
Nitrofurazous
SEM
Fish & Fish
products
Germany
UK
Belgium
Netherlands
2004 Nitrofurans
AOZ
SEM
Fish & Fish
products
UK
Netherlands
Belgium
No permitted levels established
Minimum required performance limit (MRPL) of method
to be used
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6021
11010 10589
12845
21461
30192
0 0
5%6.76%
12.43%23.69%
0
5000
10000
15000
20000
25000
30000
35000
2001-02 2002-03 2003-04 2004-05 2005-06 2006-07
Amount of export Rejected
Amount of Grapes Exported From India Vs Rejection At
National Level
Rs.(inmillion)
Year
Heavy Rejections
RMP in place
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Amount of Honey Exported (Rs. in million) From IndiaRs.(inmillion)
Year
Heavy Rejections
RMP in place
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Challenges and Opportunities
Self reliance
Contravention of Exports
(Cereals, Spices, Herbal
Products, Confectionery,
Milk & Bakery)
Competitiveness
Market leadership
(Honey Marines)
Imports
Health Hazards
(Oil seeds)
Selective Exports
Health Safety
(Fresh Fruits)
Productivit
y
A bit extra effort and we will be on top !
Quality
Residues
Guar Gum
Egg powder
43. Interactions: Industry – Academia – Government
Interdisciplinary interactions important for safe food & growth of
food industry and hence, international food trade !
Production of safe food
Growth of Food Industry
•Food Production
•Research
•Technology
•Mechanization
•Legislation
•Policies
•Support
• Farmers/ Growers
• Processors
• Universities
• R & D Institutes
• Scientists
• Technologists
• Regulatory
authorities
• Policy makers
Industry
Academia
Government
The Path Forward
44. Establish existing level of Quality at National
Level
Risk assessment studies by researchers in all
areas
Development of biotechnological products
Develop capabilities to meet Codex norms
Harmonisation of standards for global
competence
Use scientific management concepts for
compliance
The Path Forward : Immediate Steps