What are the Common adulterants present in food ??
Often stones, grit, mud balls, dry twigs, stems, etc.
are mixed with cereals and pulses with the aim to increase the weight. These are the carriers of infections and on consumption may cause disorders of the stomach. They give bad taste and may damage teeth and gums. Stone, chips can be weeded out. Sand and dust can be separated by winnowing. Sometimes insects infected cereals and pulses are sold in the market. Also low quality grains are mixed. If grains eaten up by woodworm are immersed in water, they will start floating. Sometimes flour is sold after extracting gluten protein from it or sold after mixing up remaining flour on extracting fine flour from it. Kesari dal is the adulterant present in Chana and Arhar dal which may lead to paralysis if consumed in excess. In bean more amount of grinded Kesari dal is mixed. Kesari dal is wedge shaped and brownish in colour which can be weeded out. Sometimes methanol yellow is used to enhance the colour and appeal of yellow coloured pulses. On addition of hydrochloric acid and alcohol, appearance of pink colour confirms adulteration of methanol yellow. Pulses should be washed thoroughly to remove it. In Bare, argot seeds are added. In 20% salt solution, argot seeds will float on the surface. Iron fillings are added to increase the weight of suji. If you pass a magnet through it, they will cling to it. Khoya Mostly adulterated milk is for the preparation of khoya. Prei starch in milk increases the amoi khoya. Cheese Adulterated milk is used in preparation of cheese. Apart from shopkeepers often keep cheese soal water to increase its weight. Ice cream It is also made by using treated milk. In addition to this saccl or some cheap sweetener is used. To it more attractive, prohibited and hi colours are also used. Desi ghee Mostly the amount of J ghee is increased by adding vanaspi to it. But sometimes animal fats are added. Apart from this, coconut groundnut oil, mahua oil etc. are added. Butter Butter is made after aid vanaspati ghee to skimmed milk. It commonly adulterated with starch which can be tested by Iodine test (Page 272 Fats and oils Low quality less filtered oils like s flower oil, alsi oil, cotton seed oil, etc. used as adulterants in edible oils groundnut, mustard, coconut oil, etc. 01 ten agrimonies oil which is harmful,] mixed with mustard and groundnut oil Multi-contaminant and Adulterant Testing Sometimes food contamination can arise unexpectedly. For example, hazardous by-products resulting from chemical reactions that may occur during cooking or processing could cause a safety concern to human health (acrylamide or 4-MEI, for example). Or, in more deliberate cases, illegal carcinogenic adulterants can be purposely added to food to deceive the consumer (for example, melamine-adulterated food). Emerging contaminants and adulterants can sometimes pose the biggest health risks of all. In the case of melamine, little was known about the compound until animals and children were affected (with some outcomes resulting in death). For this reason, the ability to survey samples for unknown or unexpected compounds can be very important in ensuring global food safety. The increased presence of illegal adulterants in raw materials has highlighted the need for comprehensive testing to avoid expensive product recalls, to eliminate potential damage to brand equity, and to ensure consumer health. An introduction to the new Food Safety Standards Charities and community organisations play an important role in our community, and fundraising events are a major contribution to the work of the community. But no one wants people to get sick from the food they eat at these events. In Australia, the food law places many responsibilities on the proprietor of a food business. If you are the organiser of an event or an official of a charity or community organisation that is selling food, you need to be aware of these responsibilities. If you understand your legal responsibilities and plan your events properly and in good time, complying with the law is straightforward. What the law says The Food Safety Standards, which apply to Australia only, include requirements for the handling, storage, transport and display of food. The Standards are in the process of being adopted by each State and Territory and, when adopted, will specify requirements that are consistent across Australia for the first time. A copy of the Food Safety Standards is available from the FSANZ website atwww.foodstandards.gov.au and may also be available from your local council or health authority. In the Standards, a food business is identified as a business, enterprise or activity (other than primary food production) that involves: (a) the handling of food for sale, or (b) the sale of food, regardless of whether the business, enterprise or activity concerned is of a commercial, charitable or community nature or whether it involves the handling or sale of food on one occasion only. (clause 1, Standard 3.1.1 Interpretation and Application). This definition of a ' food business' includes all food activities involved in fundraising, including preparation of the food before it is sold. The definition of ' sale' covers fundraising activities. Food has been sold even if you just ask for a donation. THE ESSENTIAL COMMODITIES ACT, 1955 (As amended upto 24,.12.1986) An act to provide, in the interests of the general public for the control of the production, supply and distribution of, and trade and commerce in certain, commodities. Be it enacted by Parliament in the Sixth Year of the Republic of India as follows :- 1. Short title and extent : (1) This Act may be called the Essential Commodities Act, 1955. 2. Definitions : In this Act, unless the context otherwise requires:- 2 of 1974 (i-a) "Code" means the code of Criminal Procedure; (ii-a) "Collector" includes an Additional Collector and such other Officer, not below the rank of Sub-Divisional Officer as may be authorized by the Collector to perform the functions and exercise the powers of the Collector under this Act; a) "essential commodity" means any of the following classes of commodities :- (1) cattle fodder, including oilcakes and other concentrates; (2) coal, including coke and other derivatives; (3) component parts and accessories of automobiles; (4) cotton and woolen textiles; (4.a) drugs. Explanation :- In this sub-clause, "drug has the meaning assigned to it in clause (b) of section 3 of the Drugs and Cosmetics Act, 1940 (23 of 1940); (5) foodstuffs, including edible oilseeds and oils; (6) iron and steel, including manufactured products of iron and steel; (7) paper, including newsprint, paperboard and straw board; (8) petroleum and petroleum products; (9) raw cotton, whether ginned or unginned, and cotton seed; (10) raw jute;
The conceptof TQM (Total Quality Management) Total Quality Management is a management approach that originated in the 1950's and has steadily become more popular since the early 1980's. Total Quality is a description of the culture, attitude and organization of a company that strives to provide customers with products and services that satisfy their needs. The culture requires quality in all aspects of the company's operations, with processes being done right the first time and defects and waste eradicated from operations. Total Quality Management, TQM, is a method by which management and employees can become involved in the continuous improvement of the production of goods and services. It is a combination of quality and management tools aimed at increasing business and reducing losses due to wasteful practices. Some of the companies who have implemented TQM include Ford Motor Company, Phillips Semiconductor, SGL Carbon, Motorola and Toyota Motor Company.
TQM Defined TQM is a management philosophy that seeks to integrate all organizational functions (marketing, finance, design, engineering, and production, customer service, etc.) to focus on meeting customer needs and organizational objectives. TQM views an organization as a collection of processes. It maintains that organizations must strive to continuously improve these processes by incorporating the knowledge and experiences of workers. The simple objective of TQM is "Do the right things, right the first time, every time". TQM is infinitely variable and adaptable. Although originally applied to manufacturing operations, and for a number of years only used in that area, TQM is now becoming recognized as a generic management tool, just as applicable in service and public sector organizations. There are a number of evolutionary strands, with different sectors creating their own versions from the common ancestor. TQM is the foundation for activities, hich include: Commitment by senior management and all employees Meeting customer requirements Reducing development cycle times Just In Time/Demand Flow Manufacturing Improvement teams Reducing product and service costs Systems to facilitate improvement Line Management ownership Employee involvement and empowerment Recognition and celebration Challenging quantified goals and benchmarking Focus on processes / improvement plans Introduction to Risk Assessment Concepts This chapter is a general introduction to environmental risk assessment and examines its basic concepts - hazard, risk, risk assessment, risk management, risk perception and risk communication. The technique of risk assessment is used in a wide range of professions and academic subjects. Engineers "risk assess" bridges to determine the likelihood and effect of failure of components, and social welfare workers "risk assess" their clients to determine the likelihood of the reoccurrence of anti-social behaviour. Risk assessment has become a commonly used approach in examining environmental problems. It is used to examine risks of very different natures. For instance, the approach is used to assess the environmental risks posed by Genetically Modified Organisms (GMOs), chemicals, ionising radiation and specific industrial plants. Definitions in risk assessment are all-important because of the wide range of uses of the approach, and different meanings of terms used by different groups of experts and practitioners. In this introductory chapter some basic definitions are necessary. Hazard is commonly defined as "the potential to cause harm". A hazard can be defined as "a property or situation that in particular circumstances could lead to harm" (Royal Society, 1992). Risk is a more difficult concept to define. The term risk is used in everyday language to mean "chance of disaster". When used in the process of risk assessment it has specific definitions, the most commonly accepted being "The combination of the probability, or frequency, of occurrence of a defined hazard and the magnitude of the consequences of the occurrence" (Royal Society, 1992). Basic principles of HACCP There are seven discrete activities that are necessary to establish, implement and maintain a HACCP plan, and these are referred to as the 'seven principles' in the Codex Guideline (1997). The seven principles are [1] : Principle 1 Conduct a hazard analysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures. Principle 2 Determine the Critical Control Points (CCPs) A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. The determination of a CCP can be facilitated by the application of a decision tree, such as the one given in Appendix IV. Principle 3 Establish critical limits. Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameter. Principle 4 Establish a monitoring system Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3. Principle 5 Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit. Principle 6 Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan. Principle 7 Establish documentation concerning all procedures and records appropriate to these principles and their application
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; recommend a 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. SCOPE 2.1.1 The food chain This document follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions for producing food which is safe and suitable for consumption. The document provides a base- line structure for other, more specific, codes applicable to particular sectors. Such specific codes and guidelines should be read in conjunction with this CAC/RCP 1-1969 Page 4 of 31 document and Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex). 2.1.2 Roles of Governments, industry, and consumers Governments can consider the contents of this document and decide how best they should encourage the implementation of these general principles to: protect consumers adequately from illness or injury caused by food; policies need to consider the vulnerability of the population, or of different groups within the population; provide assurance that food is suitable for human consumption; maintain confidence in internationally traded food; and provide health education programmes which effectively communicate the principles of food hygiene to industry and consumers.
Industry should apply the hygienic practices set out in this document to: provide food which is safe and suitable for consumption; ensure that consumers have clear and easily-understood information, by way of labelling and other appropriate means, to enable them to protect their food from contamination and growth/survival of foodborne pathogens by storing, handling and preparing it correctly; and maintain confidence in internationally traded food.
Consumers should recognize their role by following relevant instructions and applying appropriate food hygiene measures. 2.2 USE Each section in this document states both the objectives to be achieved and the rationale behind those objectives in terms of the safety and suitability of food. Section III covers primary production and associated procedures. Although hygiene practices may differ considerably for the various food commodities and specific codes should be applied where appropriate, some general guidance is given in this section. Sections IV to X set down the general hygiene principles which apply throughout the food chain to the point of sale. Section IX also covers consumer information, recognizing the important role played by consumers in maintaining the safety and suitability of food. There will inevitably be situations where some of the specific requirements contained in this document are not applicable. The fundamental question in every case is what is necessary and appropriate on the grounds of the safety and suitability of food for consumption? The text indicates where such questions are likely to arise by using the phrases where necessary and where appropriate. In practice, this means that, although the requirement is generally appropriate and reasonable, there will nevertheless be some situations where it is neither necessary nor appropriate on the grounds of food safety and suitability. Wastewater Wastewater, also written as waste water, is any water that has been adversely affected in quality by anthropogenic influence. Municipal wastewater is usually conveyed in a combined sewer or sanitary sewer, and treated at a wastewater treatment plant. Treated wastewater is discharged into a receiving water via an effluent sewer. Wastewaters generated in areas without access to centralized sewer systems rely on on-site wastewater systems. These typically comprise a septic tank, drain field, and optionally an on-site treatment unit. Sewage is the subset of wastewater that is contaminated with feces or urine, but is often used to mean any wastewater. Sewage includes domestic, municipal, or industrial liquid waste products disposed of, usually via a pipe or sewer (sanitary or combined), sometimes in a cesspool emptier. Sewerage is the physical infrastructure, including pipes, pumps, screens, channels etc. used to convey sewage from its origin to the point of eventual treatment or disposal. It is found in all types of sewage treatment, with the exception of septic systems, which treat sewage on site. Sewage disposal[edit] Sewage disposal. In some urban areas, sewage is carried separately in sanitary sewers and runoff from streets is carried in storm drains. Access to either of these is typically through a manhole. During high precipitation periods a sanitary sewer overflow can occur, forcing untreated sewage to flow back into the environment. This can pose a serious threat to public health and the surrounding environment. Sewage may drain directly into major watersheds with minimal or no treatment. When untreated, sewage can have serious impacts on the quality of an environment and on the health of people. Pathogens can cause a variety of illnesses. Some chemicals pose risks even at very low concentrations and can remain a threat for long periods of time because of bioaccumulation in animal or human tissue.