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Standards

Certification

Education & Training

Publishing

Conferences & Exhibits

National Symposium on

Automation & Digital Transformation of

Food & Beverage Industry26th & 27th February 2016

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Dr Alok Kumar SrivastavaChief Scientist

CSIR- Central Food Technological Research Institute (CFTRI), Mysore

[email protected], [email protected]

Challenges and Complexities in Quality, Hygiene,

Compliance in Food and Beverage Industry

mailto:[email protected]

mailto:[email protected]

Basics of Modern Industrial Automation

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Academic- Ph. D. (Food Science), University of Mysore, Mysore

- M. Tech. (Post Harvest Process & Food Engineering), GBP Uni. Agril & Tech, Pantnagar

Working with:- Food Safety & Analytical Quality Control laboratory,

CSIR-Central Food Technological Research Institute (CFTRI), Mysore

Association:- Member, Scientific Panel of FSSAI on “Food Contaminants”

- Member, FAD-15 of BIS on “Standardization towards Food Hygiene and Food Safety”

Dr. Alok Kumar Srivastava


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• Food Chain- Dynamics and Challenges

• Food Safety Hazards

• Food Safety Control Systems

• Automation in Food Safety Surveillance

• Strategies and Way forward Safe Food-Chain

Agenda


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Changing Dynamics of Food

Food Industry - one of the most powerful industry, worldwide

Foods transported thousands miles away from production center

No more barriers of traditional and ethnic food habits

Food Industry has important role in Indian economy

Indian Food industry-Greater potential for major stake in world market

Unique features of food industry :

- Variation in raw material – seasonal and geographical

- Biological / dynamic / perishable nature of food

- Storage and environment effect

- Microbial and toxin development

- Use of additives etc

Complex diverse food supply- Convenience food, Organic, Functional foods / nutraceuticals, GM foods


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Food attributes

Safety

Quality

Nutrition

Sensory, Physical,

Kinesthetic and Other

dimensions

Macro-&

micro-nutrients

Microbiology, Additives, Contaminants, Toxins, Environmental pollutants,Adulterants


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Quality Characteristics of Food

• Quantified characteristics essential for Quality Assurance

• Consumer Perception: Wholesome, Nutritious, Safe

• Sensory and physical attributes:

Appearance, colour, shape, flavour, taste, etc

• Kinesthetic attributes:

Texture, mouthfeel, viscosity, consistency

• Hidden attributes:

Nutritional value, microbial safety, shelf life

Other dimensions of Quality:

Performance, reliability, conformance and durability

Causes for variation: Raw material, process, working conditions


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Hazards in Food Chain


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Surveillance and Reporting: Needs strengthening

- ICMR, NCDC, INFOSAN

Adulteration: Still the major concern

Mid-day meal: Hygiene & Sanitation

Artificial ripening of fruits: Unpermitted chemicals

Pesticide Residues: Beverages, Fruits & Vegetables

- IARI lead All India Monitoring project

Use of unpermitted and Excess Food Colours

Spurious liquor

Hygiene & Sanitation: Food infection & food poisoning

Heavy metal toxicity

Scares of Melamine, Sudan dye, Synthetic milk

Food Safety: Major Scares in India


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• Increasing burden of food borne illness.

• Rapidly changing technologies in food production, processing and

marketing.

• In view of open International food trade, need to harmonize food

safety and quality standards/regulations for their implementation

and compliance– GM food, Novel foods, Nutraceutical, Supplements

• Safety Assessment: Indian bio-diversity – herbs/botanicals

• Developing control system based chain to yield quality & safe food

Managing unique & challenging diversity in food business operation(Multinational to street cart)

Validating tall claims of food bio-actives

Food Additives : Safety standards

India specific Risk Assessment studies

Surveillance mechanism, capacity building - QA analytics andeffective implementation of FSSA

Challenges in Food Chain


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Food Regulatory System in India

FOOD LAWS(INDIA)

MANDATORY

VOLUNTARY

STANDARD WEIGHTS AND MEASURES ACT

PFA

BIS

AGMARK

Food Safety &

Standards Act 2006 &

Its Rules &

Regulations 2011


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GHP describes the basic hygienic measures and covers:

Hygienic design & construction of food manufacturing premises

The hygienic design, construction and proper use of machinery

Cleaning and disinfection procedures (including pest control)

General hygienic & safety practices in food processing including:

- the microbial quality of raw foods

- the hygienic operation of each process step

- the hygiene of personnel and their training in thehygiene of safety of food.

CAC/ RCP 001/1969: Code of Practice of General Principles of Food Hygiene.

CAC/RCP 023-1979: Hygienic Practices for low-acid & acidified low-acid canned food

CAC/RCP 039-1923: Hygienic practice for Aseptically Processed low-acid food

CAC/RCP 042-1995: Code of hygienic practice for spices & dried aromatic plants

CAC/RCP 043-1995: Preparation & sale of street vended foods.

CAC/RCP 046-1976: Refrigerated Packaged Foods with extended shelf-life.

Good Hygienic Practices (GHP)


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Principles of HACCP

Hazard Analysis to Identify potential points in process,

which may adversely effect food quality & safety

Determine Critical Control Points (CCP)- Decision Tree

Establishing measurable and safe operating limits.

Development of procedures to Monitor control of CCP

Establish CA, if monitoring indicate CCP not under

control

Verification Procedure for effective working of HACCP

Establish procedure documents & application records


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Pre-requisite Program (PRP)- Foundation of HACCP

Codex Alimentarius (Alinorm 97/13, 1997): “Prior to HACCP application,

sector should be operating as per Codex principles of Food Hygiene,

GMP, appropriate food safety legislation.

Cleaning & Disinfection Pest Control

Water & Air Quality Temperature control

Personnel hygiene, health and education

Structure and infrastructure

Technical maintenance and calibration

Waste Management

Control of raw material Management of product info

Traceability Work Methodology


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Risk Assessment

Hazard identification

Hazard characterization

Exposure assessment

Risk Characterization

Risk Communication

Interactive exchange of

information and opinions

Risk Management

Assess control options

Select and implement

appropriate options

Risk Analysis - Foundation for Food Safety


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Emerging stronger Role of sensor based

automation in food safety surveillance

Sensor based devices on spoilage, based on VOCs

Smart packaging sensors with chemically modified carbon nano-tubes, having ability to carry electric current.

Carbon nano-tubes modified by coating metal containing metalloporphyrins with cobalt at core, which binds with nitrogen containing compounds like amines.

Post binding, increase in electrical resistance measured.

Surface Plasmon Resonance (SPR) biosensors with array of DNA probes, micro-spotted for rapid detection of bacterial pathogen specific nucleic acids.

Polymer based nano-photomic sensor chips

Active Packaging with additives, capable of scavenging / absorbing gases


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Strategies and Way-Forward

Validation of sensor based rapid methods - important.

Regulation support- detection methods, toxicity study,

labeling needs

Enhance Surveillance & Early warning system

Capacity building of state health departments

Establishment of National Electronic Network for rapid

finger print comparison of inter-state food borne

outbreak

Implementation of HACCP

Studies on India specific Risk assessment and Risk

Management


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RASFF Alerts :

Decreasing trends of aflatoxins in peanuts Demonstrate the efficacy

of Food Safety enforcement in India

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2011 2012 2013

Decreasing trends on Aflatoxin Alerts


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Government Industry / Trade Consumer

Food Legislation &

Enforcement

Good Practices by Primary

Producers and Distributors

Educated and

Knowledgeable

Public

Guidelines for Industry/

Trade

Quality Assurance and Control

of Processed Foods

Discriminating and

selective consumers

Consumer Education Appropriate Process and

Technology

Safe Food Practices in

Home

Information Gathering and

Research

Trained Managers and Food

Handlers

Community Participation

Provision for Health related

services

Informative labelling Active Consumer Groups.

Concluding……..


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Thanks for your Attention

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