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Food laws and standards

By Professor M. K. Salooja   |   Indira Gandhi National Open University
Learners enrolled: 3463
The course has been designed to acquaint with the national and international food laws. The course is meant for all the stakeholders of the food chain i.e. producer, procurer, transporter, processor, distributor, retailer, exporter/importer and regulator. The country took a revolution in Food Safety and Quality with the new scientific based food laws and standards designated as Food Safety and Standard Act 2006 followed by its Rules and Regulations, 2011. The continuous improvement in enforcement and their harmonization with Codex standards have laid the foundations and templates for safe and hygienic food.

The course has four major components: Indian Food Regulatory Regime; Global Scenario; Export and Import Laws and Regulations and Other Laws and Standards Related to Foods.

The Indian Food Regulatory Regime covers the salient features of New Act Food safety and Standard Act, 2006 and its Regulations, 2011. The Global Scenario deals with international standards setting bodies like Codex Alimentarius Commission and WTO implications. The salient features related to Export and Import Laws and regulations; BIS and AGMARK are also covered.
The course is delivered through 40 video lessons in a span of about 12-16 weeks. Every week, learners will have to go through the video lessons. The video lessons are supported by the self learning material. In addition, a number of web links will be provided to support the study materials and to get the updated information. Self assessment questions will be provided after each lesson. Learners have to complete the assignments after going through major sections of study material. 

The course on Food Laws and Standards will help in enhancing the competences in following areas:
  • Salient features of Food Safety and Standards Act of 2006 and its Rules and Regulations.
  • Important features of Codex and its scientific principles and relevance to national standards.
  • Specify the requirements with respect to import/ export of food products.
  • Importance of AGMARK and BIS.
  • Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations if required.
The course shall be useful to those who are working in the food processing industry and who wish to have specialization in the area of food safety and quality management. 



Credit Course: 4
Summary
Course Status : Completed
Course Type : Core
Duration : 16 weeks
Start Date : 01 Jul 2020
End Date :
Exam Date :
Enrollment Ends : 14 Oct 2020
Category :
  • Agricultural and Food Engineering
Credit Points : 4
Level : Diploma

Page Visits



Course layout

Food Laws and Standards: Layout



Introduction

1.

Food Science

2.

Food Microbiology

3.

 Basics of Food Safety








Indian Food Regulatory Regime

4.

Repealed Acts and Orders: Prevention of Food Adulteration Act and Rules (PFA)  and  Orders under Essential Commodities Act

5.

Food Safety and Standard Act, 2006:

6.

Food Safety Regulation and Rules  

Regulations: Licensing and Registration of Food Businesses ;Food Products Standards and Food Additives ; Prohibition and Restriction of Sales; Packaging and Labelling;, Contaminants, Toxins and Residues; Laboratory and Sampling Analysis; Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food; Food Recall Procedure; Import; Approval for Non-Specific Food and Food Ingredients; Organic Food; Alcoholic Beverages; Fortification of Food, Food Safety Auditing; Recognition and Notification of Laboratories; Advertising and Claims; Packaging; Recovery and Distribution of Surplus food; Recruitment and Appointment; Food Safety and Standards Rules.

7

 Sanitary and Hygienic requirements: Part I -  Petty Food Business Operators; Part –II General Requirements for Food Business Operators, Part –III Milk and Milk products; Part- IV Meat and meat Products, Part- V : Catering

 

Food Safety Guidelines during COVID 19:

8.

Food Safety and Management System:  Guidance Documents of FSSAI

9.

Food Testing: Methods of Analysis of various Products

10.

Other Initiatives of FSSAI : Training-FoSTaC, Safe and Nutritious  Food ( SNF), Testing, online platforms, and other activities related to awareness and training 






Global Scenario



11.

Codex Alimentarius Commission (CAC): Structure of Codex, Scientific Basis, Harmonization of National Standard with Codex

12.

WTO Implications: SPS and TBT agreement

13.

Other International Standard Setting Bodies: ISO, OIE, IPPC, AOAC, ASTM, EU and USFDA

Food Safety and Quality Requirements: HACCP, ISO 22000, GFSI and BRC

National Agencies for Implementation of International Food Laws and Standards






Export and Import Laws and Regulations

14.

Foreign Trade Policy

15.

Export (Quality Control and Inspection) Act, 1963, Export Inspection Council

16.

Export Promotional Bodies: APEDA, MPEDA,CEPC

17.

Plant and Animal Quarantine



18.

Customs Act and Import Control Regulations






Other Laws and Standards Related to Foods




19.

 Legal Metrology Act, 2019

20.

Voluntary National Standards: BIS and AGMARK

21

Other Laws Related to Food Products:   Consumer Protection Act, Environment Protection Act,

Books and references

Instructor bio

Professor M. K. Salooja

Indira Gandhi National Open University
Dr. M.K. Salooja, Professor & Director, School of Agriculture, Indira Gandhi National Open University (IGNOU), New Delhi. Academic experience of more than 30 years in the disciplines of Dairy Technology, Food Safety and Quality Management and Vocational Education.  A Dairy Technologist by profession from the National Dairy Research Institute and set to the teaching profession as Assistant Professor in the Dairy Science College, Udaipur. Diversified into educational planning and vocational education by serving as Senior Research Officer in the Planning Commission and Reader in the NCERT, respectively. 
IGNOU’s experience in the open and distance learning is adding new vista to the academic profession.  At present, the Programme Coordinator for the following IGNOU programmes:
 
  1. Diploma in Dairy Technology
  2. Diploma in Value Added Products from Fruits & Vegetables
  3. Post Graduate Diploma in Food Safety & Quality Management 
  4. Ph.D. in Dairy Science & Technology

Awarded with Commonwealth Scholarship for Post doctorate at CSIRO, Australia and Jawaharlal Nehru Award of ICAR. Always willing to learn.

Contact details:
Office: 011-29572976
Email: mksalooja@ignou.ac.in

Course certificate

The passing criteria for this course is  50% in the final examination
The weightage  to Internal Assessment is 30% and shall be calculated from the Assignment Quizzes. The highest 10 assignment quizzes marks will be considered . 


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