List Of Food Adulteration

 

Food Products	Adulterant	Harmful Effects
Milk and Curd	Water and starch powder.	Stomach disorders.
Ghee, Cheese and Butter	Mashed potatoes, Vanaspati and starch powder.	Gastro-intestinal disturbances and other stomach disorders.
Grains	Dust, Pebbles, Stones, Straw, weed seeds, damaged grain, etc.	Liver disorders, Toxicity in the body, etc.
Pulses	Dyes, chemical and Lead Chromate.	Stomach disorders.
Coffee powder	Chicory, tamarind seeds powder.	Diarrhoea.
Tea	Artificial colouring agents.	Liver disorders.
Sugar	Chalk powder, Washing soda, Urea, etc.	Stomach disorders and kidney failure.
Pepper	Dried papaya seeds and blackberries.	Severe allergic reactions including stomach and skin irritations.
Mustard seeds	Argemone seeds.	Abdominal contractions, sluggishness and increased excretion.
Edible Oils	Mineral oil, Karanja oil, castor oil and artificial colours.	Gallbladder cancer, allergies, paralysis, cardiac arrest, and increased LDL cholesterol.
Turmeric Powder	Pesticide residues, sawdust, chalk dust, industrial dyes, metanil yellow dye arsenic, lead metal etc.	Cancer and Stomach disorders.
Chilli and Coriander powder	Redbrick powder, Rhodamine B dye, Red lead, dung powder, soluble salts, water-soluble synthetic colours and other common salts.	Metal toxicity, Cancer, lead poisoning, tumour, variations in blood pressure and other stomach related disorders.
Cinnamon sticks	Cassia bark.	Liver Damage, Low Blood Sugar, Mouth Sores and increased risk of cancer.
Cumin seeds	Coloured grass seeds, sawdust and charcoal dust	Stomach disorders.
Jam, Juice and Candies	Non-permitted dyes including metanil yellow and other artificial food dyes.	These dyes are highly carcinogenic that have the potential to cause different types of cancer.
Jaggery	Washing soda, chalk powder	Vomiting and other Stomach disorders
Honey	Molasses, dextrose, sugar and corn syrups	Stomach disorders
Fruits and Vegetables	Chemical dyes, Malachite green, calcium carbide, copper sulphate and oxytocin saccharin wax.	Stomach disorders, vomiting, and dyes used are highly carcinogenic.
Tomato sauces	Pumpkin pulp, non-edible artificial colours and flavours.	Gastritis and inflammation of vital organs.
Ice Cream	Pepper oil, ethyl acetate, butyraldehyde, nitrate, washing powder. The kind of gum is added which is prepared by boiling different animal parts including the tail, udder, nose, etc.	Dreadful diseases that affect organs including lungs, kidneys, and heart.

 

 

12 Steps of HACCP

 

1. Assemble and train the HACCP team

The HACCP team must be proportionate to the size, risk and complexity of the business operation. The team must have the technical expertise and awareness of the potential hazards and control associated with the animal feed production.

2. Describe the products and processes

A detailed description of the process and final products will be provided.

3. Identify intended users

The intended users of the final product are stated.

4. Construct a flow diagram

A systematic representation of the sequence of steps involved in the production of the final product is constructed. Typically, this starts with the purchase of raw materials to the customer.

5. Validate the flow diagram

Validating that the constructed flow diagram accurately reflects what happens during production

6. Conduct a hazard analysis (Principle 1)

Hazard analysis involves:

• Identifying the hazards that may affect the process
• Identifying the steps were hazards are likely to occur
• Deciding which hazards are significant
• Determining the measures necessary to control the hazards

7. Determine the critical control points (CCPs) (Principle 2)

These are the steps where control measures are necessary to prevent biological, chemical or physical hazards presenting a safety risk to animals or consumers.

8. Establish critical limits for each CCP (Principle 3)

Critical limits are the values which are set for control measures to ensure the feed is safe. Critical limits should be unambiguous and measurable. If a critical limit is breached the feed should be rejected. To avoid waste and allow corrective action to be taken before the critical limit is breached, it is advisable to set a target level. If the target level is breached, corrective action can be taken to get it back within the target. Critical limits include time, temperature, size, weight and appearance/colour. Objective and measurable parameters are preferable.

9. Monitoring of control measures at each CCP (Principle 4)

Monitoring is necessary to confirm that the process is under control and critical limits are not exceeded. Monitoring systems should state:

• What the critical limits and target levels are
• How the monitoring should be undertaken
• Where the monitoring should be taken
• When the monitoring should be taken
• When the monitoring should be undertaken
• Who is responsible for monitoring

10. Establish corrective actions (Principle 5)

Corrective action is the action taken when a critical limit is exceeded. There are two parts to corrective action. Firstly, what to do with the affected product, and secondly, bringing the process back under control. Procedures for corrective action should outline:

• the action to be taken and by who (e.g. how to deal with the product, product, stop production, issue a recall)
• who should be notified
• who can authorise the restart of production or sales

11. Establish verification procedures (Principle 6)

Verification involves the use of methods, procedures and tests, in addition to those used in monitoring to demonstrate that the decisions made in the development of the HACCP study are valid and effective. A number of methods can be used to verify the HACCP system:

• Examining monitoring records, deviations and complaints
• Auditing the HACCP system to ensure all hazards and CCPs have been identified and controls and monitoring remain effective is the most common verification technique

The HACCP plan should be reviewed periodically, when a change has occurred (e.g. new raw material, equipment, recipe or packaging) and when a complaint or illness has occurred.

12. Establish documentation and record-keeping (Principle 7)

Documentation helps to demonstrate compliance to the HACCP plan and to support a due-diligence defense if this is required in court.

Documentation to support the HACCP system may include:

• Details of the HACCP team
• The scope and terms of reference
• The product and process description
• The intended customers
• A floor plan
• The flow diagram
• The prerequisite programmes
• Hazard analysis and CCP determination
• Critical limits, targets, deviations and corrective actions
• Signed and dated monitoring records
• Validation, verification and review procedures
• Audit reports

Food adulteration test for Milk & Milk Products (fssai)

 Food adulteration test for Milk & Milk Products

 

Testing Method:(water)

• Put a drop of milk on a polished slanting surface.
• Pure milk either stays or flows slowly leaving a white trail behind.
• Milk adulterated with water will flow immediately without leaving a mark.

                  

 

 

 

Testing Method:(detergent in milk)

1. Take 5 to 10ml of sample with an equal amount of water.
2. Shake the contents thoroughly.
3. If milk is adulterated with detergent, it forms dense lather.  
4. Pure milk will form very thin foam layer due to agitation             

 

 

                                                       

 

Testing Method: (starch in milk)

• Boil 2-3 ml of sample with 5ml of water.
• Cool and add 2-3 drops of tincture of iodine.
• Formation of blue colour indicates the presence of starch.(In the case of milk, addition of water and boiling is not required)
  
  
  
  

 

SOP for Electronic Analytical Weighing

 

1.      PURPOSE: 

1.1.   To lay down the operating procedure of Electronic Analytical Weighing

 

2.      SCOPE: 

2.1.   This procedure applies to the Electronic Analytical Weighing Balance.

 

3.      RESPONSIBILITY:

3.1.    QHSE – To implements and ensure the food safety standard           

3.2.    Manager/ Chef/CDP – ensure the operational control

3.3.   Supervisor – maintain the standards

 

4.      KEYWORDS: monitoring

 

5.      INSTRUCTIONS:

 

5.1.   Operation:

5.1.1.      Make sure that the balance/scale is already properly set up.

5.1.2.   Level the scale by adjusting the four feet. The scale should be adjusted such that the   bubble in the spirit level is in the center of the level and the scale is supported by all four feet.

5.1.3.Attach the power cable to the connection on the base on left of the scale. Plug in the power cable to the main

5.1.4.     Switch on the power switch located on the base on the night side of the scale

5.1.5.     The scale will first display the software revision then run a self-test. At the end of the self-test, it will display zero weight when a stable condition has been achieved

5.1.6.     Before performing weighing assures that, balance is calibrated

5.1.7.     Zero the scale by pressing the [Zero]. The zero indicator will be on. Place a container on the pan and its weight will be displayed

5.1.8.     Press [Tare] when the reading is stable

5.1.9.     After taring, place the sample in the container. The display will show the weight and the unit of weight currently in use

5.1.10. Auto power off can be set by the user. So it will power off automatically

5.1.11. Switch off the mains when the balance is not in use.

5.2.   Precautions:

5.2.1.      Install the balance on a vibration free place.

5.2.2.      Check all the circuits before use.

5.2.3.      If during or before weighing power supply fails, then recalibrate the balance.

5.2.4.      Do not blow air into the chamber under any circumstances.

5.2.5.      Never press or touch the weighing pan during weighing.

 

6.      MONITORING:

6.1.   Who: - QHSE/Chef / CDP / Cook/Supervisor

6.2.   How: - Visual inspection

6.3.   When: - Before and after completion of work

6.4.   What: - Maintain hygiene standard

6.5.   Where: - In work premises

7.      RECORD:

7.1.   Training record-

7.2.   Cleaning record for weighing machine –