fssai manual of food analysis

This pioneering partnership plans to promote collaborations between Industry, Scientific Community, Academia, Key Opinion Formers and Domain Experts with FSSAI to co-produce food safety as a shared responsibility Toll free Number: 1800112100. Have doubts regarding this product. Post your question Safe and Secure Payments. Easy returns. 100% Authentic products. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Fssai Lab Manual. To get started finding Fssai Lab Manual, you are right to find our website which has a comprehensive collection of manuals listed. Our library is the biggest of these that have literally hundreds of thousands of different products represented. I get my most wanted eBook Many thanks If there is a survey it only takes 5 minutes, try any survey which works for you. These are available on the official website of FSSAI. These draft manuals were uploaded on the FSSAI website on 27.08.2012 for inviting public comments. First round of comments have been received and the manuals revised accordingly. The FSSAI is seeking a second round of comments from the public after updating on 24 th April, 2015. These draft manuals can be easily downloaded as pdf and consulted freely. It also provides some general guidelines on sampling, which is likely to be very useful. Importantly, the food analysts and food scientists of various food testing laboratories can consult these manuals for their day-to-day testing activities, as all the methods involved in carrying out the tests have been discussed in detail. The feedback will likely be very useful for FSSAI in order to improve the quality of the drafts as well as to troubleshoot any practical problems that may be faced by the users while performing their testing. These Draft Manuals are an important addition to the supporting literature being developed by the FSSAI, and once finalized, will become a rich resource for food testing personnel in India.

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I can help you with your queries regarding Food Fortification, Edible Oil, Rice Fortification, Wheat Fortification etc. You can type or choose an option to talk to me. Please upgrade your browser to improve your experience. The authority is also responsible for creating an information network across the country so that the public, consumers, etc receive rapid, reliable and accurate information about food safety and hygiene and related issues of concern. The objections or suggestions, if any, are required to be reviewed and addressed to the authority for effective consideration. The objections or suggestions, if any, are required to be reviewed and addressed to the authority for effective consideration. It will also provide details of various feedback options available to reach FSSAI. The consumers have the right to know that the packaged drinking bottled water or mineral water they purchase is safe to consume and the portal helps in assuring the safety of water that adheres to strict quality assurance, through proper testing measures. However, number and spread of food testing labs in the country is grossly inadequate. While, Food Safety and Standards Authority of India (FSSAI) is working towards having more food testing labs both in the public as well as private sector, it has also initiated a scheme to provide mobile units for food testing to reach out to consumers through as many touch points as possible. FSSAI guides every food business operator to have at least one trained and certified person in their business premises to ensure food safety. To go to the full interactive map of the locations, click on the link below. This pioneering partnership plans to promote collaborations between Industry, Scientific Community, Academia, Key Opinion Formers and Domain Experts with FSSAI to co-produce food safety as a shared responsibility.

If adulteratedMinimum detection limit of his testThe color produced by the oil sample can be by comparedSuch tests are often referred to as QuantitativeFor example, the Mobile Food TestingIt also has the facility of a rapidAdditionally, you may want veryA liquid carrier streamIn the separation column the individual components are separatedAs the separated substances emerge from the column opening, theyThe difference between traditional LC and HPLC is that the solventIn HPLC, the solvent travels under high pressure obtainedFood adulterantsBasically, during food adulteration,The various forms of adulteration or food fraud withThese tests are simple, quick and canThe primary objective of this initiative is to createThe tests can be performed with or withoutFood SafetySo let's get. Federal government websites often end in.gov or.mil. Before sharing sensitive information, make sure you're on a federal government site. The FDA collects and analyzes food and other materials (foodware, vitamins, supplements, etc.) from commercial channels of trade to determine whether those materials are in compliance with applicable regulations. The analytical data gathered through these monitoring activities are also used for evaluating the extent and significance of these analytes in the food supply. This resource serves as a reference, for analysts at the FDA and around the world, providing not only general analytical information and procedures and detailed laboratory methods, but also helpful notes from analysts' experiences using these methods. The analytical methods (in Section 4) have been successfully evaluated via at least a single-laboratory validation and are based on analytical procedures previously published in peer-reviewed scientific journals. For some of these methods, detailed proficiency information, obtained via multilaboratory studies, is also available and presented in appendices to the methods.

Click here for the original Document. New Delhi, India-110015 Search Connect with us. Name Email Get Free Access Now. A bouquet of initiatives for citizens guidance and behavioural change.Document repository. Notice dated 07th March 2017 inviting comments from stakeholders regarding Manual on Microbiological Testing in Foods. lab. analysis of foods. The FSSAI has now planned incorporated new methods of analysis in the new FSSAI manuals of methods of analysis for various food product categories. Oils and Fats 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 11.0 12.0 13.0 14.0 15.0 16.0 17.0 18.0 19.0 19A.0 20.0 21.0 21.1 21.2 Types of Oils and Fats Preparation of Test Sample Determination of Moisture Content Determination of Specific Gravity. There will be no provision for retesting or re-sampling for microbiological testing”; There will be no provision for retesting or re-sampling for microbiological testing”; There will be no provision for retesting or re-sampling for microbiological testing”; In order to submit a comment to this post, please write this code along with your comment: 745ba2428e5b2fd77db78bb77b2741d9 Maintained by V2Technosys.com. The most commonlyThe differenceIt may result from natural causes (e.g., heavy metalsIt often involves intentional replacement of superiorNot every case of adulteration will result in serious adverse healthThis may be a change to the smell,Spoilage is usually caused by bacteria, moulds or yeasts;For example, signs of spoilage on fruits and vegetables are fuzzy andOther signs of Spoilage suchSimilarly, some of the common adulterants in food canFor example, addition of papaya seeds to blackSuch tests are often referred to as 'Qualitative' and tell us 'WHAT isSome basic testsA drop of oil sample is placed on a colour detection strip.

Food sources, effects of deficiency Minerals in meat, milk, plants and their interaction with other components, losses of minerals during processing, metal uptake in canned foods Moisture in food: Hydrogen bonding, Bound water, Free water, Water activity and Food stability, phase diagram of water, phase transition of food containing water, relation between water activity, temperature and WLF equation, interaction of water solute and food compounds, water activity and its influence on quality and stability of foods, methods for stabilization of food systems by control of water activity, sorption isotherm, colloidal properties of foods.Their roles in food industry, Bitter substance and tannins. Schedule I (Vitamins and minerals and what salts are allowed), IV and V) Why are they important. Eg of such foods and beneficial microorganism used. Why are such foods required.Which are the major GMOs in food and what are the traits that have been engineered. How to detect and quantify GMOs. Why the concern? Role of dietary fibre (soluble and insoluble) Health claims, nutrient claims and nutrient led claims Macronutrient and micronutrient deficiency, Overnutrition, Undernutrition Common food allergens. Physiology and implications in food and food ingredients The nature, properties and functions and mode of action. What is their function, in which food are they allowed and why. Why are they used. Names of Class I and Class II preservatives, common anti-oxidants (BHT, BHA, TBHQ, Tocopherols) Names of all the sweeteners allowed, names and chemistry of artificial colors permitted. Heavy metals. Veterinary drug Classes, radioactive nuclides, mycotoxins (Aflatoxin, Ochratoxin, Patulin, DON, Ochratoxins, Sterigmatocystin, Fumonisins, Zearalenone). Physiologic hazards of consumption Food Sanitizers, NaCl and Sugars. Indirect Antimicrobials, Antibiotics etc Preparation of solutions (standards, working standard). Concentration units, chemical equilibrium and its calculations.

Additional procedures (not in the EAM) may be used and some of the included methods are no longer used. Additional methods are drawn from the Official Methods of Analysis of AOAC INTERNATIONAL. In addition, compliance programs issued by FDA may require specifically-tailored methods not published elsewhere and FDA field laboratories use a separate Laboratory Manual that provides guidance on primary laboratory functions. New methods and procedures are also developed as needed to respond to emergencies. Methods included in the EAM but no longer used at FDA are retained because they are still considered current, relevant for other laboratories, and acceptable for use. A history of the EAM with access to past versions of its content is available from the EAM History and Archive section. Although you should follow the Author’s Instructions for your specific publisher, here is a sample citation for an EAM method. Classification of fatty acid based on Carbon number, position of double bond, saturation, unsaturated, conjugated position in triglycerides. Reactions of lipids, oxidative and hydrolytic rancidity. Different types of fats, uses in food processing, food emulsions, fat replacers. Changes during food processing. Protein lipid interaction, Lipid Carbohydrate interaction, Lipid-Lipid interaction. Digestibility, color reactions of proteins and amino acids. Amino acid analysis, protein digestibility corrected amino acid score. Rheological properties of protein- solubility, viscosity, gelling, surfactants Effect of various processing treatments and fortification of foods.

Raman spectroscopy: Principle Theory Instrumentation, techniques and Applications of Raman spectroscopy in food analysis Interfacing devices and applications of GC-MS, GC-IR, MS-MS, HPLC-MS, ICP-MS LC-IRMS Mean distribution. Confidence interval. Confidence limits and confidence level. Outliers. Choosing and using statistical tests, Analysis of Variance (ANOVA), Statistical Terms and calculation 1. Average 2. Mean 3. Standard deviation 4. Relative standard deviation 5. Coefficient of variation 6. Confidence limits of a measurement 7. Statistical Tests 8. Linear correlation and regression curve fitting, fitting of linear equations, simple linear cases, Origin and properties of radioactivity Detection and measurement of radioactivity, Geiger-Muller Counter, and types of scintillation counters and counting, Scintillation counting of.Capacity factor and resolution factor. Chromatographic efficiency. Parameters of a chromatographic peak. Gaussian shape of a chromatographic peak, column, pumps, plumbing, injectors, mobile phases in HPLC, two dimensional HPLC, factors affecting resolution in HPLC chromatography, (column dimensions, particle size, flow rate and linear velocity). Separation modes: normal and reverse, isocratic and gradient elution, ion suppression and ion pairing. Chiral-HPLC, chiral columns. Detectors: types, PDA, UV, visible fluorescence, electrochemical, ELSD detectors. Derivatization in HPLC: Post and Pre-column. Method development and validation: Choice of columns and solvents, elution strength of solvents, use of buffers and special agents in analysis. Signal to noise ratio, signal modulation, single beam, double beam. What is Beer and Lambert’s Law, Molar absorptivity (. Molar Extinction coefficient) ?, E 1%, (lambda)Max How to calculate.Application in food analysis Understand the simple components of a UV-VIS spectrum. Converting percent transmittance to absorbance, or absorbance to percent transmittance.The plate theory.

Capacity factor and resolution factor. Gaussian shape of a chromatographic peak. Rate theory. Van Deemter’s equation. Partition coefficient etc Principles and applications of paper, Paper, Partition, Thin layer chromatography: (phases used in TLC preparative TLC, metabolic profiling, solvent systems for TLC. Detection of compounds on TLC plates), adsorption, ion exchange, gel filtration, affinity, hydrophobic interaction chromatography. High Performance Thin Layer Chromatography (HPTLC): Principles and instrumentation, HPTLC vs. TLC, densitometry and quantitation in HPTLC. HPTLC in fingerprinting and QC. Applications of HPTLC Details of different Sections of the Act Important definitions and understanding these definitions. The important general provisions of the Act that a Food Analyst must understand as a prerequisite to sample analysis and for providing an opinion that will stand in the court of law. The rules and regulations on who and what is covered under the Act. The requirements for Registration, Central and State Licensing. The responsibilities of the FBO for maintaining the License and ensuring safe food to the consumer. The role, duties and liabilities of the Designated Officer, Food Safety Officer. Basic principles of Official sample collection, sampling and dispatch The chain of events beginning with Official sample collection till adjucation and penalty The relevance of the standards (Vertical and Horizontal) quality and safety parameters using two or three food categories as examples Correlating the need for a test with the standard and limits. Different types of extraneous matter. Regulations of food additive: What is an additive, various groups of additives and their technological functions, INS number. Intrinsic details of the very common food additives: food colours, antioxidants, sweeteners, preservatives, processing aids How the limits of food additives are fixed. Role of JECFA.

Analytical methods based on mass measurement: Principles, stoichiometric calculations, precautions needed in analysis. Analytical methods based on volume measurement: Principles, direct and indirect titrimetric methods, non-aqueous titrations, titration curves, ways to minimize errors in analysis. Terminology in analytical measurements True value, measured value, Accuracy, precision, uncertainty, random errors Sample traceability. Internal quality control. Certified reference materials. Spiked reference samples. Recovery studies, method validation (LOD, LOQ, specificity, selectivity, linearity, range, robustness, repeatability, reproducibility) Inter-laboratory exercise. External and internal standards. Calibration curves. Blanks. Control chart. Proficiency testing, z scores Integrity, chain of custody, tests methods, documentation, data integrity, data retention data reporting. LIMS, controlled areas, safe storage of chemicals, good record keeping practices, data entry and integrity of raw data, work ethics Hazard Analysis Critical Control Point (HACCP) System Prerequisite Programs, HACCP Principles, Flow, Application of HACCP Principles, Some Limitations of HACCP Food Safety Objective (FSO) Audits: Introduction, objectives, documentation, responsibilities, management review, audit certification and its importance. Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Food Safety Plan, Food Safety Management Risk Analysis. Traceability, food product recall. Microbiological Criteria, Definitions. Sampling Plans (2 class and 3 class attributes) Microbiological Criteria and Food Safety.Changes in carbohydrates during processing. Carbohydrates determination methods. Enzymic and non-enzymic browning. Difference between prokaryotic and eukaryotic microorganisms.

An overview of bacterial size, shape and arrangement, Cell-wall: Composition and detailed structure of Gram-positive and Gram-negative cell walls, Archaebacterial cell wall, Gram and acid-fast staining mechanisms, lipopolysaccharide (LPS), spheroplasts, protoplasts, and L-forms. Effect of antibiotics and enzymes on the cell wall. Cell Membrane: Structure, function and chemical composition of bacterial cell membrane Microbial Reproduction or Growth: Binary Fission Generation Time (or Doubling Time), Specific Growth Rate, Optimum Growth, Growth Curve. Preparation of solutions (standards, working standard). Analytical methods based on volume measurement: Principles, direct and indirect titrimetric methods, non-aqueous titrations, titration curves, ways to minimize errors in analysis. Different accreditation bodies (NABL, APLAC, ILAC).Solid Phase Extraction- Introduction, sorbents,matrix solid phase dispersion and applications of SPE in food samples Effect of Environment on Food Stability: Light, Oxygen, Water, Temperature, Sensitivity to Mechanical Damage and attack by biological agents Properties of packaging Materials for Light-Protection, Permeability to Gases and Vapors and changes in Temperature Packaging to Control of Biological degradation and mechanical damage, active packaging. Determining the shelf life of a food product. Analysis of Storage Requirement of Moisture-Sensitive Foods, Accelerated Storage Stability Testing, Packaging Requirements of Fresh Fruits and Vegetables, meat, fish and poultry products and Oxygen-Sensitive Foods. Interaction Between food Product and Package and. Extraction of Packaging Material Components. Migration studies, water vapor transmission rate etc.Preparation and care of GC columns. Equivalent columns. Split and split-less injection systems, head space sampling, SPME, pyrolysis, Advances in detection techniques. Introduction to Multidimensional GC and Fast GC. Troubleshooting in GC.

How to determine ADI, NOEL and safety assessment studies Difference between a food additive and processing aid. The Indian Food Code and using the hierarchy to understand the category wise approval of Food additives Regulations for Contaminants, Toxins and Residues and restriction of sales. Which ingredients need to be listed, which packaged foods are exempt with examples of actuals lists found on food labels. 5. Nutrition information, kcal to kJoules conversion, per serving, % daily value, RDA, foods exempt 6. Understanding the difference between, best before, use by and expiry date. Shelf life and dates 7. Product Specific labelling for packaged food: Infant milk and milk products, Food additives, irradiated food etc. What is a health claim, nutrition claim and nutrient led structure function claims? When a health claim can be used. Which health claims are permitted and not permitted. Use of phrases in nutrition claims, Free, low, very low, high, source, rich etc Use of words: Natural, fresh, pure, real, premium, traditional original etc. Additional labelling requirements for Fortified foods, Proprietary food, Nutraceuticals, Health supplements etc. Storage of sample. Required documentation and registration, storage of the sample Analyses as per FSS Rules and Regulations (2011). Importance of Analytical and Fit for purpose methods, quality control, proficiency testing, reference materials etc Also, the opinion writing whether, safe, unsafe, misbranded or mislabeled with some examples. Relevance and importance of sampling to obtain a representative analytical sample How to overcome compositional and distributional homogeneity. Sampling tools Mixing techniques to get a representative analytical sample Subsampling process and reducing error due to mass reduction. Sample splitting and maintaining sample integrity Overview and details of individual sections of the exam. Elaborating in more detail the contents and weightage for the subsections.

Working of problems for converting Hydronium ion concentration to pH, molar absorptivity to concentration and vice versa. How much detailed knowledge is expected of an analyst using the example of UV-Vis spectroscopy Understanding and Reading questions carefully with examples Some books and reference freely available AOAC International serves to its members and the communities of analytical sciences by providing the tools and processes necessary for community stakeholders. For a food analysis, a sample food product would be drawn, packed, sealed and sent to an authorised lab to analyse the quality and safety of the food product. In this article, we look at the procedures to be followed during a FSSAI food testing procedure. Notice to the Business Operator If the product has been obtained from the manufacturer or supplier, a notice in Form V-A shall be issued to them. When a product is drawn from an open container, the person drawing the sample should draw another sample from a container in original condition bearing the same declaration and intimate the same to the Food Analyst. Payment for the Sample The Food Safety Officer should pay the cost of the sample to the person from whom it was drawn. The cost should be the calculated at the rate at which the product is sold to the public. Packing of Sample The sample food for the analysis should be taken in clean dry bottles or jars or in a container which should be sealed properly to prevent leakage, evaporation and to avoid entrance of moisture. In case of selecting an already packed product as a sample, no further sealing is required.

Labelling the Package The package should be properly labelled and should bear the following requirements: Code of the sample Name of the sender with his official designation Date and place of collection Nature of the product that has been sent for analysis Nature and quantity of preservative added to the sample Sealing of package The sample should be divided into 4 parts and each part should be sealed and wrapped using strong paper. The ends of the paper should be folded and affixed. Further, a paper slip that covers bottom to the top of the container, bearing the signature of the designated officer, should be pasted on the wrapper. The signature or thumb impression of the person from whom the sample has been taken should be affixed in such a way that both paper slip and the wrapper bears part of the signature or the thumb impression. The paper cover should be further protected by means of strong thread above and across the jar. The knots of the thread should be covered by means of wax bearing the impression of the seal of the sender. Dispatch of the Package The containers of the samples shall be dispatched in the following manner: The sealed container of one part of the sample along with the memorandum in Form VI should be sent to the Food Analyst. The second and third parts of the sample along with two copies of the memorandum in Form VI should be sent to the Designated Officer. The fourth part of the sample along with a copy of the memorandum in Form VI should be sent to an accredited laboratory along with prescribed fee. On receipt of the food sample, the authorised FSSAI lab would analyse the quality and safety of the sample food product and pass the final decision. Other Related Guides Before you decide to quit your full time high paying job to take a plunge and start your own business, ask yourself if you. Doing business in India as a service provider or manufacturer or trader might require various go.

Any person importing foods products into India must have an Import Export Code and FSSAI importer licen. Fortification is the process of addition of key minerals and vitamins like zinc, iron, iodine, Vitamins A and D to. Ice cream business, a subset of the dairy industry has steadily grown over the years in India. The growing middle clas. Post by Revathi IndiaFilings is India's largest online compliance services platform dedicated to helping people start and grow their business, at an affordable cost. We were started in 2014 with the mission of making it easier for Entrepreneurs to start their business. We have since helped start and operate tens of thousands of businesses by offering a range of business services. Our aim is to help the entrepreneur on the legal and regulatory requirements, and be a partner throughout the business lifecycle, offering support at every stage to ensure the business remains compliant and continually growing. Tags: Food Business FSSAI 0 Get your GST registration and maintain GST compliance on IndiaFilings. Unless otherwise indicated, all materials on these pages are copyrighted by VERVE Financial Services Private Limited. All rights reserved. No part of these pages, either text or image may be used for any purpose. Along with this, he also laid the foundation stone of the FSSAI Tower. Along with this, he also laid the foundation stone of the FSSAI Tower. Incidentally, 23rd August 2019 also marks the 13th anniversary of the Food Safety and Standards Act, 2006. Shri Ashwini Kumar Choubey, Minister of State for Health and Familywelfare also participated in the function on this landmark occasion that was attended by over SOO partners and stakeholders from the scientific community, food businesses and corporates. The laboratory in Kolkata is also being upgraded. This national lab is a result of a Public-Private-Partnership (PPP) with Arbro Pharmaceutical, the first-of-its-kind in the food laboratory sector.

It houses state-of-the-art collaborative training centers, namely, The Food Safety Solution Centre (FSSC) and the Centre for Microbiological Analysis Training (C-MAT). NFL-Delhi, NCR symbolizes the synchronization of policy-driven partnerships and collaboration with a holistic approach and a futuristic vision. The lab has a comprehensive array of equipment with the latest technologies and facilities to conduct analysis as per global accreditation standards for testing and calibration. FSSAl will also be establishing NFLs at Mumbai and Chennai in the near future along the same lines. I congratulate FSSA.The contribution ofFSSA.The Central Government has recently created 493 new posts for FSSAI, bringing the overall strength of FSSAI to 824 now. The new facility would also host visiting faculty and trainee officers during training and conferences. Other facilities include a cafeteria, day-care center, fitness center, conference hall, and training center. This 8-floor tower with adequate parking facilities shall further augment the capabilities of FSSAI and its National Food Laboratory. I have full confidence in the success of this partnership and hope to see more such collaborations for other laboratories in the success of this partnership and hope to see more such collaborations for other laboratories in the country. This advanced food-testing infrastructure will also help us fight any instances of food adulteration and will become more robust in the years to come”. This first-of-its-kind, innovative van will take food testing infrastructure to remote villages and far-flung areas, thus, instilling confidence among citizens. There are 44 FSWs currently, which are expected to cross 500 in the coming years. Several of these referral laboratories have been recognized as National Reference Laboratories, 14 of which were awarded Certificates of Recognition at the event.