1.

In 2001 Packaged Drinking Water was declared as food vide Notification GSR 202 (E)
2. PFA stands for The Prevention of Food Adulteration Act.
3. Food adulteration is the process in which the quality of food is lowered either by the
addition of inferior quality material
4. "Adulterant" means any material which is or could be employed for the purpose of
adulteration.
5. Food poisoning is an illness caused by bacteria or other toxins in food,
6. Food additives are substances added to food to preserve flavor or enhance its taste,
appearance, or other qualities
7. To regulate these additives, and inform consumers, each additive is assigned a unique
number, termed as "E numbers",
8. A preservative is a substance or a chemical that is added to products such as food,
beverages, pharmaceutical drugs, and many other products to
prevent decomposition by microbial growth or by undesirable chemical changes
9. GEOGRAPHICAL INDICATION (GI) is a name or sign used on certain products which
corresponds to a specific geographical location or origin (e.g. a town, region, or country).
10. Anticaking agents keep powders such as milk powder from caking or sticking.

State any two objectives of Prevention of Food adulteration act?

• To make provision for the prevention of adulteration of food.
• preventing import, manufacture, sale or distribution of adulterated and misbranded food
• To prevent all types of food adulterations

Define food adulteration

Food adulteration is the process in which the quality of food is lowered either by the addition
of inferior quality material or by extraction of valuable ingredient. It not only includes the
intentional addition or substitution of the substances but biological and chemical contamination
during the period of growth, storage, processing, transport and distribution of the food products.

What is an adulterant and adulterated food

"Adulterant" means any material which is or could be employed for the purpose of adulteration.
Adulterants are added to pure substances to extend the quantity while reducing the quality.
Under the previous food laws any food product with lowered or degraded quality used to be
defined as Adulterated Food but under the new laws (FSS Act, 2006), the word adulterated food
has been termed as Substandard Food, Unsafe Food or Food containing the extraneous
matter.

Explain when an article of food shall be deemed to be adulterated?

(a) if the article sold by a vendor is not of the nature, substance or quality demanded by the
purchaser:
(b) if the article contains any other substance which affects quality.
(c) if any inferior or cheaper substance has been substituted wholly or in part
(d) if any constituent of the article has been wholly or in part abstracted so as to affect the
quality.
(e) if the article had been prepared, packed or kept under insanitary conditions whereby it has
become contaminated or injurious to health ;
(f) if the article consists wholly or in part of any filthy, putrid, rotten, decomposed or diseased
animal or vegetable substance or is insect-infested or is otherwise unfit for human consumption;
(g) if the article is obtained from a diseased animal;
(h) if the article contains any poisonous or other ingredient which renders it injurious to health;

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(i) if the container of the article is composed, of any poisonous substance
[(j) if any colouring matter other than that prescribed is present in the article, or if the amounts of
the prescribed colouring matter which is present in the article are not within the prescribed
limits.
(k) if the article contains any prohibited preservative or permitted preservative in excess of the
prescribed limits;
(l) if the quality or purity of the article falls below the prescribed standard.
(m) if the quality or purity of the article falls below the prescribed standard which does not
render it injurious to health;

List common symptoms of Food poisoning

Common symptoms:
 abdominal cramps
 diarrhea
 vomiting
 loss of appetite
 mild fever
 weakness
 nausea
 headaches

List any five Symptoms of potentially life-threatening food poisoning ?

 diarrhea persisting for more than three days
 a fever higher than 101.5°F
 difficulty seeing or speaking
 symptoms of severe dehydration, which may include dry mouth, passing little to no urine,
and difficulty keeping fluids down
 bloody urine

Explain the High risk groups prone to food poisoning ?

Whether you become ill after eating contaminated food depends on the organism, the amount of
exposure, your age and your health. High-risk groups include:
 Older adults. As you get older, your immune system may not respond as quickly and as
effectively to infectious organisms as when you were younger.
 Pregnant women. During pregnancy, changes in metabolism and circulation may
increase the risk of food poisoning. Your reaction may be more severe during pregnancy.
Rarely, your baby may get sick, too.
 Infants and young children. Their immune systems haven't fully developed.
 People with chronic disease. Having a chronic condition — such as diabetes, liver
disease or AIDS — or receiving chemotherapy or radiation therapy for cancer reduces your
immune response.

List any four pathogens that cause food poisoning

1. Norovirus
2. Salmonella
3. Clostridium perfringens
4. Campylobacter
5. Staphylococcus aureus
6. Escherichia coli (E. coli)

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 7. Clostridium botulinum

State various categories of food additives and explain their uses ?

Food additives can be divided into several groups, although there is some overlap because
some additives exert more than one effect. For example, salt is both a preservative as well as a
flavor.
Acidulents 
Confer sour or acid taste. Common acidulents include vinegar, citric acid, tartaric
acid, malic acid, fumaric acid, and lactic acid.
Acidity regulators 
Acidity regulators are used for controlling the pH of foods for stability or to affect activity
of enzymes.
Anticaking agents 
Anticaking agents keep powders such as milk powder from caking or sticking.
Antifoaming and foaming agents 
Antifoaming agents reduce or prevent foaming in foods. Foaming agents do the reverse.
Antioxidants 
Antioxidants such as vitamin C are preservatives by inhibiting the degradation of food
by oxygen.
Bulking agents 
Bulking agents such as starch are additives that increase the bulk of a food without
affecting its taste.
Food coloring 
Colorings are added to food to replace colors lost during preparation or to make food
look more attractive.
Fortifying agents
Vitamins, minerals, and dietary supplements to increase the nutritional value
Color retention agents 
In contrast to colorings, color retention agents are used to preserve a food's existing
color.
Emulsifiers 
Emulsifiers allow water and oils to remain mixed together in an emulsion, as
in mayonnaise, ice cream, and homogenized milk.
Flavors 
Flavors are additives that give food a particular taste or smell, and may be derived from
natural ingredients or created artificially.
Flavor enhancers 
Flavor enhancers enhance a food's existing flavors. A popular example is monosodium
glutamate.
Flour treatment agents 
Flour treatment agents are added to flour to improve its color or its use in baking.
Glazing agents
Glazing agents provide a shiny appearance or protective coating to foods.
Humectants 
Humectants prevent foods from drying out.

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Tracer gas
Tracer gas allow for package integrity testing to prevent foods from being exposed to
atmosphere, thus guaranteeing shelf life.
Preservatives 
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and
other microorganisms.
Stabilizers 
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example)
give foods a firmer texture. While they are not true emulsifiers, they help to
stabilize emulsions.

State various types of preservatives and their uses?

. 
Antimicrobial preservatives
Antimicrobial preservatives prevent degradation by bacteria. Nitrates and nitrites are also
antimicrobial. The detailed mechanism of these chemical compounds range from inhibiting
growth of the bacteria to the inhibition of specific enzymes.

Antioxidants
The oxidation process spoils most food, especially those with a high fat content. Fats
quickly turn rancid when exposed to oxygen. Antioxidants prevent or inhibit the oxidation
process. The most common antioxidant additives are ascorbic acid (vitamin C ) and ascorbates.
Thus, antioxidants are commonly added to oils, cheese, and chips.

BHT and BHA

Butylated hydroxyanisole, or BHA, and butylated hydroxytoluene, or BHT, are chemical
compounds that are often added to packaged foods to preserve their shelf life. BHA is used to
keep foods from going rancid and is often added to high-fat foods, like butter, meat and baked
goods, as well as cereals, snack foods, dehydrated potatoes, beer and chewing gum. BHT
keeps foods from changing flavor and color and helps prevent them from developing an odor.
Cereals, shortenings and foods high in fat and oils often contain BHT. Although the results have
been inconclusive so far, large doses of BHA and BHT have been shown to promote the growth
of tumors in lab animals.

Sodium Nitrate
Sodium nitrate is a salt used as a preservative in many cured or smoked meats, such as bacon ,
ham and smoked salmon. Sodium nitrate helps reduce color changes and prevents botulism, a
rare foodborne illness caused by the bacterium Clostridium botulinum. Although sodium nitrate
is generally recognized as safe, the U.S. Environmental Protection Agency notes that exposure
to high levels of sodium nitrate has been linked to increased incidences of cancer in adults and
may be related to brain tumors, leukemia and nose and throat tumors in some children.

Sulfites
Sulfites have been used during wine making for centuries, and they are also used as an
antimicrobial agent and to prevent discoloration and browning in food products. Possible
sources of sulfites include beer, cocktail mixes, processed baked goods, pickles, olives, salad
dressing, powdered sugar, lobster, shrimp scallops, canned clams, fruit fillings, fruit juices and
potatoes. Approximately 1 in 100 individuals is sensitive to the preservative, although adverse
reactions in nonasthmatics are extremely rare, according to the University of Florida.

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Sodium Benzoate
Sodium benzoate inhibits the growth of bacteria, mold and yeast in acidic conditions. The
preservative is commonly used in carbonated beverages, fruit juices, pickles, salsa and dip.
Sodium benzoate poses no health dangers when consumed in minimal amounts, and the
concentrations used in food are low enough that they pose no risk.

List the categories of food products for which FSSAi has defined guidelines?
 Dairy products and analogues
 Fats, oils and fat emulsions
 Fruits and vegetable products
 Cereal and cereal products
 Meat and meat products
 Fish and fish products
 Sweets & confectionery
 Sweetening agents including honey
 Salt, spices, condiments and related products
 Beverages, (other than dairy and fruits & vegetables based)
 Other food product and ingredients
 Proprietary food
 Irradiation of food

State any two food quality standards of India and explain features?

Explain the salient features of AGMARK?

3.1 Salient features of Agmark standard:

(1) Quality standards for Agricultural commodities are framed based on their intrinsic quality.
(2) Food safety factors are being incorporated in the standards to compete in world trade.
(3) Standards are being harmonized with international standards keeping in view the WTO
requirements.
(4) Check is kept on the quality of certified products through laboratories and offices spread all
over the country

The grades incorporated are grades 1, 2, 3 and 4 or special, good, fair and ordinary.
Agmark products are subjected to continuous inspection. The certificate of “Authorization” is
granted only to those in the trade having adequate experience and standing in the market. The
staff of the DMI or of the state Government is generally present at the time of selection of
goods, their processing, grading and packing before applying the appropriate AGMARK labels.

Products available under AGMARK are pulses, wheat products, vegetable oils, ground spices,
whole spices, milk products, honey, compounded asafetida, rice, tapioca sago, seedless
tamarind and gram flour; grading of these commodities is voluntary.

On the other hand grading of commodities like tobacco, walnut, spices, basmati rice, essential
oils, onion, potatoes are meant for export is compulsory under AGMARK.

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The Directorate of marketing and inspection of central government has 21 laboratories and 50
sub offices spread all over the country. The central AGMARK laboratory at Nagpur continuously
carries out research and development works in this field.

Explain the salient features of   fruit products order (fpo) 1955

Constituted under Essential Commodities Act it is mandatory for all manufacturers of Fruit and
Vegetable Products to obtain a licence under FPO. The act is implemented by the Food Safety
and Standards Authority of India through Directorate of Fruit & Veg. Processing at its Regional
Offices.
The Fruit Product Order (FPO) lays down statutory minimum standards in respect of the quality
of various fruits and vegetable products and processing facilities at manufacture, storage and
sale. The Agricultural marketing Advisor is authorized by law to issue a license for
manufacturing fruits and vegetable products, after due inspection of the factory for hygiene,
sanitation and quality of formulation.   Periodic inspection by Government inspectors in 
establishments is carried out to ensure conformity of standards by processors.   Licenser is
empowered to put the FPO specification mark on the product. The products covered in FPO
include, fruit juice, pulp concentrate, squashes, cordials, crush, fruit syrups, nectar, aerated
water containing fruit juice or pulp and read to serve beverages etc., Depending on their quality
the products are grade in four categories as ordinary, fair, good and special. The FPO
specifications cover list of constituents, a method of presentation permissible colors in the
preparation and also minimum quality requirement of the product. An expert committee known
as the Central Food Product Advisory Committee deals with all matters relating to the FPO.
FPO  also lays down specific requirements in regard to the following:
 Containers and labeling requirement
 Limits of poisonous metals in fruit products
 List of permissible harmless food colors
 Limits for permitted preservatives in fruit products
 Other permitted additives

Explain the various certification available in India for organic foods?

INDIA ORGANIC is a certification mark for organically farmed food products manufactured in
India. The certification mark certifies that an organic food product conforms to the National
Standards for Organic Products established in 2000.
Those standards ensures that the product or the raw materials used in the product were grown
through organic farming, without the use of chemical fertilizers, pesticides, or induced
hormones. The certification is issued by testing centres accredited by the Agricultural and
Processed Food Products Export Development Authority (APEDA) under the National Program
for Organic Production of the Government of India.
Even though the standards are in effect since 2000, the certification scheme and hence the
certification mark came into existence in 2002.
The Food Safety and Standards Authority of India (FSSAI) had issued regulations that required
food companies selling organic produce to get certified with one of the two authorities —
National Programme for Organic Production (NPOP) or the Participatory Guarantee
System for India (PGS-India).

The PGS-India Logos:

PGS-India Green (organic products obtained from the agriculture fields which are under
process of organic conversion)

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PGS-India Organic (organic products obtained from agriculture fields which are completely
converted into organic farming) before buying organic products.

THE BUREAU OF INDIAN STANDARDS (BIS) is the national Standards Body of India working

under the aegis of Ministry of Consumer Affairs, Food & Public Distribution, Government of
India. It is established by the Bureau of Indian Standards Act, 1986 which came into effect on
23rd December 1986. The organisation was formerly the Indian Standards Institution (ISI)

Product Certification
For Indian manufacturers
Product Certifications are to be obtained voluntarily. For, some of the products like Milk powder,
Drinking Water, LPG Cylinders, etc., certification is mandatory. Because these products are
concerned with health and safety.

For foreign manufacturers

All foreign manufacturers of products who intend to export to India are required to obtain a BIS
product certification license..

For Indian importers

Indian importers who intend to get Certification Mark may apply for the license. However, the
assessment visit is paid to the original product manufacturer

The GI tag ensures that none other than those registered as authorized users (or at least those
residing inside the geographic territory) are allowed to use the popular product name. Darjeeling
tea became the first GI tagged product in India, in 2004-05.

Explain various food restrictions in different communities and cultures across the world?

Religious Dietary Practices Christian

For most Christians, eating habits are not affected- though some will be vegetarians, usually for
moral reason, and some will refrain from eating meat on Fridays. Some sects, for instance
Mormons, have many rules and restrictions regarding eating and drinking, for sample complete
abstinence from tea, coffee and alcohol and an emphasis on wholesome eating.
Judaism
• No pork, and shellfish.
• Fish is acceptable as long as it has fins and scales.
• All animals with split hooves and which chew the cud (including sheep and cows)
• Refrain from eating meat and dairy products at the same meal
• No wine, unless its kosher wine
• All meat has to be prepared by a qualified kosher butcher (SHOCHET)
• If meat was eaten in the same day, one must wait six hours before consuming any dairy
products
Muslims
This religion has various food restrictions according to their own dietary laws, which are Halaal.
During the holy month of Ramadan, Muslims are not allowed to eat from dawn to sunset.
However young children, pregnant women and the sick are often exempted. As similar to other
religions, it would be advisable to enquire as to what restrictions the guest has.
• Carnivorous animals are not permitted.
• All pork and pork products are totally forbidden.
• Sea animals which do not have fins or scales are considered undesirable by some Muslims. •
Alcohol in any form is not permitted.

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• Permissible meat other than pork can be eaten only if it is prepared in the correct way (Halaal).
• These products should be avoided by all Muslims, Lard, gelatine, Rennet, Whey, Vanilla
extract.
• Utensils should be separate for Muslims. There should be no contamination of Halaal and non
Halaal.
Hindu
Most Hindus do not eat meat ( strict Hindus are vegetarians) and none eat beef since the cow is
sacred to them.
Buddhist
Strict Buddhists are vegetarians and their dishes vary since many live in India and China, where
available foods will be different.

Explain various categories of Vegetarians

Lacto-ovo Vegetarians eat dairy foods and eggs as well as plant foods.
They do not eat the following;
• Meat • Poultry • Fish

Ovo-Vegetarians eat only eggs and plant foods.

They do not eat the following; • Dairy foods, • Meat • Poultry • Fish

Lacto-vegetarian eats dairy foods and plant foods. They do not eat; • Eggs • Meat • Poultry •
Fish

Vegans eat only plant foods and products. They do not eat any; • Animal foods • Eggs • Dairy
products

Explain various food restrictions in Judaism?

Jewish dietary laws are known as Kashrut, and are among the most complex of all religious
food practices. The term Kosher means fit and describes all foods that are permitted for
consumption. A Kosher kitchen is divided into separate sections one for dairy, meat and pareve.
Different sets of utensils, pots, pans, plates, knives, chopping boards are used in each section
of a Kosher kitchen. If your kitchen is not normally used for kosher food, it would be well advised
to source a local Kosher caterer to provide a certified kosher meal for the guest. They would
provide Kosher utensils, cups, plates for the occasion. The meal can easily be re heated in an
oven or microwave but must be keep covered so the guest can see the rabbinic certifications
seal is intact. Many Jewish people practice some or all of these restrictions in various degrees.
It would be best to inquire as to what if any restrictions they have.
• No pork, and shellfish.
• Fish is acceptable as long as it has fins and scales.
• All animals with split hooves and which chew the cud (including sheep and cows)
• Refrain from eating meat and dairy products at the same meal
• No wine, unless its kosher wine
• All meat has to be prepared by a qualified kosher butcher (SHOCHET)
• If meat was eaten in the same day, one must wait six hours before consuming any dairy
products