Prepared By:

Sonu Katnoriya
Asst. Professor,
GNA University,
Phagwara,
Punjab.
It is the process basically to extend its shelf life.
1.PREVENTING OR 2.AVOIDING OR 3.PREVENTING
DELAYING SPOILAGE DELAYING NATURAL PHYSICAL CHANGES
CAUSED BY CHEMICAL CHANGES OR DAMAGE TO FOOD
MICROORGANISM IN FOOD BROUGHT DURING
BY OXIDATION, TRANSPORTATION BY
RIPENING, ENZYMES, PEST
ETC.

a. RESTRICTION OF ACCESS
OF MICROORGANISMS
b. RETARDING THE GROWTH
OF MICROORGANISMS
c. DESTRUCTION OF THE
MICROOGANISM
 1. SHORT TERM PRESERVING METHODS
 2. LONG TERM PRESERVING METHODS
 1. REFRIGERATION (1°C TO 4°C)
❑ COOK-CHILL (0°C TO 3°C) e.g. Sauces, gravies.

 2. Washing
 3. Reheating
 1.Freezing (cook-freeze)
 2.High temperature
 Pasteurization (Low 62 °C for 30 minutes , High 72 °C, Ultra
high temperature 135 °C for )
 Cooking at 100°C
 3. Vacuum packing
 4.Fermentation
 5. Radiation (Ultraviolet Irradiation, microwaves)
 6. Chemical Preservation
 Class I:- Natural chemical( Sugar, salt, smoke, vinegar)
 Class II:-Preservatives chemical (Benzoic acid in tomato sauce,
syrups, squashes. Sulphurous acid fruit pulp, Nitrates used for
meat. Propionic acid used in cheese, Sorbic acid fruit juice, jam,
confectionery product.
 Food additives are substances added to food to
preserve flavour or enhance its taste, appearance, or
other qualities.
 Preservatives
 Antioxidants
 Emulsifying agents
 Food colours
 Flavouring Agents
 Nutrient supplements
 Anticaking agents
 Non-nutritive sweeteners
 Sequestrates
 Bleaching Agents
 “It is that substances which is used to protect the cells
from oxidation”.
 Oxidation is a real problem for food products.
Oxidation, for example, causes raw apples and potatoes
go brown, but this can prevented in the kitchen by
adding lemon juice. It’s very effective because lemon
juice contains a very strong antioxidant – ascorbic acid
or vitamin C
 Natural:-ascorbic acid or vitamin C
 Synthatic:-BHA, (butylated hydroxyanisole)
 BHT, (butylated hydroxytoluene)
“It is an ingredient which is adding for binding to two
liquid ingredient which is not to capable to bind
each other. So it create emulsion between two
ingredients for binding each other”
For Example:
▪ Dressing (Oil and water)
▪ Milk (Fat and water)
▪ Butter (water in fat)
▪ Margarine (water in Fat)
▪ Mayonnaise (oil in water)
“It is any pigment or substance that
imparts colour when it is added to food or drink.”
They come in many forms consisting of
liquids, powders, gels, and pastes. Food colouring is
used both in commercial food production and in
domestic cooking. Food colorants are also used in a
variety of non-food applications
including cosmetics, pharmaceuticals, home craft
projects, and medical devices.
They do not provide any calories and are added in vary
small quantities to sweeten food. These low calorie
sweeteners are two types:
1. Bulk Sweeteners
2. High intensity sweeteners
 These are indigestible and include sugar
alcohols like sorbitol, mannitol and xylitol are
usually used in chewing gum and
confectionery
That need to be added in vary small quantities which
are artificial sweeteners and may be sold as tablet like
saccharin, ace sulfame and aspartame.
 These substances keep the products dry and they
prevent dry foods from forming lumps or caking. They
are used commonly in ready food mixes e.g. instant idli
mix,
 Agents are calcium phosphate, magnesium carbonate,
magnesium oxide etc.
Various essences or extracts like orange, lemon, vanilla
etc. fumaric acid is used as a flavouring agents.
Vitamins and mineral, proteins, amino acids etc, are
some time added to fortify foods such as convenience
foods e.g. iodized salt, iron enriched wheat flour,
nutrient supplement.
Chemicals such as Nitrous oxide are used as bleaching
agents for refined flour. It is also used in the
manufacture of certain cheese to impart a white colour
e.g. hydrogen peroxide and potassium bromide.
 These are substance that combine with metal
contaminants and sets it aside so that it can be removed
from food.
These are two types;
1. Intentional: prevent the wine from metal
contaminants.
2. Incidental: pesticide, insecticides and other chemicals
may remain in the crop after harvesting.
Introduction:-
Food standards have been formulated in the interest of
the public, to protect them from consuming improperly
handled food and thereby prevent food-borne diseases.
There are several acts and regulations that are in force.
In any given area the local health authority ensure that
these acts are followed.
Any person who fail to comply with these codes may
have to pay a heavy fine or undergo prosecution.
 To maintain the quality of food produced in the
country.
 To prevent exploitation of the consumer by sellers. This
could only be done by making consumers aware of
what to expect in terms of quality when they buy food.
 To safeguard the health of consumers.
 To establish criteria for quality of food products.
 Government Regulatory and Advisory control agencies
are:-
1.Central committee for Food Standards is chaired by
the Director General health Services:- This committee
advises the central and state govt. on all matters
relating to the prevention of food adulteration.
2. The Director Medical and Health Services or chief
officer inchage of health administration in a State is the
food Authority.
3. Local Food Authorities, Medical officer/Municipal
corporation incharge.
 (1) The Central Advisory Committee shall ensure close cooperation
between the Food Authority and the enforcement agencies and
organisations operating in the field of food.
 (2) The Central Advisory Committee shall advise the Food Authority
on –
(a) the performance of its duties under this section and in particular in
drawing up of a proposal for the Food Authority’s work programme,
(b) on the prioritisation of work,
(c) identifying potential risks,
(d) pooling of knowledge, and
(e) such other functions as may be specified by regulations.
 (3) The Central Advisory Committee shall meet regularly at the
invitation of the Chairperson of Central Advisory Committee or at the
request of at least one-third of its members, and not less than three
times a year.
 Central Food Laboratories:-
Located at Calcutta, Ghaziabad, Mysore and Pune.
 State Food Laboratories:- these are Public Health
Laboratories:- they are three-tier system of
functioning:- State, Regional and District level.
 Chemical and microbiological analysis of food.
 Water quality monitoring.
 Industrial water waste, water pollution.
 Examination of iodized salt.
 Blood samples, food poisoning, stool, vomit, urine. Etc
 Training and health education.
 1.Food Standards:- Codex Alimentarius
 2. Indian Standards:-
(a) Compulsory Standards.
(b) Voluntary Standards.
To protect people from health hazards because of
adulteration. This system ensures that each food stuff is
what its label claims it to be and assures uniformity.
The codex Alimentarius: (food code book) It is a collection
of internationally recognized standards, guidelines and
recommendations relating to food and its safety. It was
created in 1963 by FAO (food & agriculture) and WHO to
develop food standards, guidelines such as meat & meat
product, Fish & fish product, milk and milk product, baby
foods, fresh or processed vegetables, fruits, cereals, fat &
oil, Misc. food(chocolate, sugar, honey, mineral water.
Goals of codex Alimentarius:-
there are two goals:
 1. To protect the health of consumer.
 2. To promote fair practices in the food trade.
 These are based on international codex Alimentarius
with suitable modification:-
a) Compulsory Standards:
b) Voluntary Standards:
 PFA Act 1954(Prevention of food and adulteration) for all
type of food & beverages to use minimize of food
adulteration.
 Essential Commodities Act 1955:- under this act there are
number of control order:-
i) FPO order 1955 ( Fruit product order).
ii) Meat Products control order1973.
iii) Milk and milk product 1992
iv) Solvent extract oils, De oiled meal and Edible flour
control order 1967 and vegetable Product control order
1976.
v) Standards on Weights and Measures rules 1977.
Edible oils packaging regulation order 1998
(All vegetable oil, fat, margarine, vanaspati, etc.):-
The container in which the edible oil is packed should
have the following particulars in English or Hindi:-
1. Name/ Trade Name
2. Name and address of packer
3. Description of contents
4. Net mas/ volume of contents
5. Batch no., month and year of manfacture
6. Registration No.
1. BIS (Bureau of Indian standards):-It is concerned
with processed foods with respect to raw material,
hygiene, packaging and labeling. The standard laid
down by BIS can obtain an ISI mark (Indian
standards Institute). However certain items like
additives, food colour, milk powder, vanaspati,
condensed milk and packaging containers need
compulsory certification.
 1. No use of food Additives.
 2. No contaminants, naturally occurring Toxic
substances, heavy metals etc.
 3. No pesticides, veterinary drugs residues, antibiotic
residues and microbiological counts.
 4. No Packaging and labeling of foods allowed without
specified by regulations.
 5. Restrictions on false advertisement.
 Import of articles of food under the Foreign Trade
Development act, 1992.:-
No any person shall import into India any unsafe or
misbranded, sub standards, contaminating food.
 Responsibilities For Food Safety of food business
operator.
 Liability of Manufacturers, packers, wholesalers,
Distributor and sellers.
 The legislation that most directly affects the food
handler working in a catering establishment is the
prevention of food adulteration Act, 1954 and rules
1955.
It is enforced by the local health authorities in there
respective area through sanitary inspector and food
inspector.
Apart from enforcing legislation, they are available to
give advice and guidance relating to food hygiene.
Before starting any food business, the food service
operator should apply for a licence in the prescribed
form to the licensing authority and pay a fee for the
licence. According to the PFA act, 1954 no person is
allowed to sell, stock, distribute for sale any food
article without a valid licence. This is issued by the
local health authority after necessary inspection of the
premises.
These are following:-
1. Premises confirm to the municipal corporation norms.
If it is authorized may be i the permanent license issued
other wise temporary license is issued for 11 months.
2. Sanitation of the site: clean and free from any
pollutants, drainage facility, waste disposal, water
supply, ventilation, lighting, dustbin for disposal of
garbage.
Once the license is issued it should be renewed every
two years. It may be suspended or cancelled if license
holder does not follow the regulatory requirements.
 Premises free from sanitary defects.
 No employee suffer from infectious disease.
 Maintaining records.
 Right information about the food.
 Food should not be covered or served in any printed
paper or news paper.
 Renewal license must be made at least 30 days before
expiry date.
 They are appointed by the government and report to the
local health authority i.e.the medical officer of health.
Powers of Food Inspector:
1. Collect the sample and send it to the laboratory.
2. Inspect any food Premises.
3. Prohibit the sale of any article of food in the interest
of public health.
 To Inspect the food establishment.
 To collect the food sample for analysis.
 To investigate the complaints.
 To stop any vehicle carrying food.
 To record all inspections and submit the report to
medical officer of health.
 Mandatory to every employee after every six months.
 They can make surprise visits to catering establishments and check the
following points:-
 Quality.
 Water, ice and its storage.
 Food handling practices.
 Dishwashing and storage area.
 Drainage and sink condition.
 Flooring, ceiling, walls.
 Personal hygiene.
 Protective cloth.
 Dinning and service room.
 Garbage bin.
 Insect or pest control precautions.
 Utensils, equipment maintains.