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3rd/4th Sem Food Safety & Quality Notes

Food labelling

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Last updated: 12 July 2023

Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor, seller, and user or consumer on the other hand. By way of labelling the manufacturer introduces his product to his distributor or seller and to the target consumer or user of his product by providing all the information regarding his product on the label.

As per Food Laws, every packaged food article has to be labelled and it has to be labelled in accordance with the law applicable in the country of the user. Every packaged food article for the domestic use has to be labelled in accordance to the related Indian Food Law i.e. Food Safety and Standards (Packaging and Labelling) Regulations, 2011, notified by Food Safety and Standards Authority of India (FSSAI).

The packaged food for export has to be labelled in accordance with the food laws and regulations applicable to the importing country.

In order to safeguard the interest of the consumer, The Food Safety and Standards (Packaging and Labelling) Regulations, 2011, provides that every packaged food article has to be labelled and it shall provide the following information –

Food labelling 1

  1. The name of Food
  2. List of Ingredients,
  3. Nutritional Information,
  4. Declaration regarding Veg or non-veg,
  5. Declaration regarding Food Additives,
  6. Name and complete address of the manufacturer or packer
  7. Net Quantity,
  8. Code No,/Lot No./Batch No.,
  9. Date of manufacture or packing,
  10. Best Before and Use By Date,
  11. Country of Origin for imported food and
  12. Instructions for use

In addition to the above information the manufacturer or the packer has to also ensure that the label complies with the general requirements of labeling prescribed under the regulations I.e. the label should not become separated from the container, contents on the label shall be correct, clear and readily legible and shall be in English or Hindi language, etc.

If the food product is not labelled in accordance to the regulations or it does not provide the required complete information or the food product is promoted for sale with false, misleading or deceptive claims then it is considered as misbranded food and attracts the penalties as given below-

OFFENCES & PENALTIES

  1. Misbranded Food Up to 3lakh rupee
  2. Misleading advertisement Up to 10lakh rupees

The consumer can notice the labelling defect easily through visual inspection and that may create suspicion about the quality of the product also in the mind of the consumer.

For further reading click here.

FOOD SAFETY AND STANDARDS (PACKAGING AND LABELLING) REGULATIONS, 2011 by FSSAI

 

 

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Syllabus BHM207

01 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene

02 Micro-organisms in Food

  1. General characteristics of Micro-Organisms based on their occurrence and structure.
  2. Factors affecting their growth in food (intrinsic and extrinsic)
  3. Common food-borne micro-organisms:
    1. Bacteria (spores/capsules)
    2. Fungi
    3. Viruses
    4. Parasites

03 Food Spoilage & Food Preservation

  1. Types & Causes of spoilage
  2. Sources of contamination
  3. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products)
  4. Basic principles of food preservation
  5. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

04 Beneficial Role of Micro-organisms

  1. Fermentation & Role of lactic acid bacteria
  2. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
  3. Miscellaneous (Vinegar & anti-biotics)

05 Food-borne Diseases

  1. Types (Infections and intoxications)
  2. Common diseases caused by foodborne pathogens
  3. Preventive measures

06 Food Additives

  1. Introduction
  2. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)

07 Food Contaminants & Adulterants

  1. Introduction to Food Standards
  2. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material)
  3. Common adulterants in food
  4. Method of their detection (basic principle)

08 Food Laws and Regulations

  1. National – PFA Essential Commodités Act (FPO, MPO etc.)
  2. International – Codex Alimentarius, ISO
  3. Regulatory Agencies – WTO
  4. Consumer Protection Act

09 Quality Assurance

  1. Introduction to Concept of TQM, GMP and Risk Assessment
  2. Relevance of Microbiological standards for food safety
  3. HACCP (Basic Principle and implementation)

10 Hygiene and Sanitation in Food Sector

  1. General Principles of Food Hygiene
  2. GHP for commodities, equipment, work area and personnel
  3. Cleaning and disinfection (Methods and agents commonly used in the hospitality industry)
  4. Safety aspects of processing water (uses & standards)
  5. Waste Water & Waste disposal

11 Recent Concerns

  1. Emerging pathogens
  2. Genetically modified foods
  3. Food labelling
  4. Newer trends in food packaging and technology
  5. BSE (Bovine Serum Encephthalopathy)