eChapters

Traditionally, Labour Laws have a protective function consisting of established standards both to protect workers in their workplace and to provide them a basic minimum level of living conditions. Alongwith this function, there also existed in most systems, a legal framework for the regulation of industrial relations between employers and workers. These functions had their impact on problems of development. The emphasis was more on labour legislation for its own sake, development being a separate proposition. This mutual lack of concern was perhaps due to historical factors. The most important aspect is the fact that in developed countries of the Western world, labour legislation followed the emergence of industrialization and in response to a demand for economic and social betterment of the workers, whereas in developing countries the emergence of labour laws preceded industrial growth.

5.1 Introduction

The medium used in various unit operations of food process engineering such as heating, cooling, drying, mixing and transport processes, is moist air, which is a mixture of two substances. One of these is dry air which itself is a mixture of number of gases and the other is water vapour which may exist in a saturated or superheated state. The properties of moist air are called psychrometric properties and the subject, which involves determination of thermodynamic properties of moist air, is known as psychrometry. Thus, psychrometry is that branch of engineering science, which deals with the study of moist air i.e. dry air mixed with water vapour or humidity. Knowledge of properties of moist air is imperative in design of systems such as air- conditioning equipment for storage of fresh produce, dryers for drying of cereal grains, and cooling towers in food processing plants. In this chapter, important thermodynamic properties used in psychrometric computations are defined. Psychrometric charts useful in determining such properties are presented. In addition, various psychrometric process used in food process engineering are discussed.

1. Clean and wash the pulses, Mix the pulses with water, soak for 1 hour, 3 hours, 6hours, 9hours and overnight.
2. After soaking drain the water wash thoroughly and add fresh water keep it for boiling/cooking.
3. Study the effect of Acid and effect of Alkali on cooking time of pulses.

Abstract

Consumers increased response to new products with high sensory, organoleptic and nutritional potentials has impelled a search for new substitutes to processing methods. For several years, thermal processing was the main technology for producing safe products with long shelf lives, although in most cases losses of fresh flavors, vitamins, and some physicochemical characteristics were the price of safety and long-term stability. Pulsed electric field (PEF) processing as a non- thermal technique has been proven to inactivate microorganisms with minimal losses of flavor and food quality, possibly making it the answer to present-day consumer demands. In addition, the low processing temperatures used in this non- thermal technology allow the process to be nutrient preserving, energy efficient, which translates into lower costs and fewer environmental impacts. In this chapter, the the configuration of various PEF equipment, their electric configuration and recent application of this technique in processing of foods have been discussed in detail.

1. Introduction

Thermal processing treatments are the conventional methods that have been broadly employed in the food industry to guarantee the microbiological safety of food materials at a minimal cost. However, these thermal treatments cause undesirable changes in flavor, nutritive value, texture, or color of the finished product that impact food quality (Pan et al., 2017). Growing the modern consumer’s demand towards the minimally processed and “fresh-like” taste foods has challenged the food industry to develop novel non-thermal preservation techniques as an alternative to thermal processing. 

Introduction

Foods prepared by fermenting raw ingredients of plant or animal sources naturally or mixing it with the starter culture (s) containing functional micro flora is called fermented foods. The functional micro flora used in starter culture is responsible for biochemical and organoleptic alteration of the substrates into edible yields which are socially and culturally appropriate to consumers (Tamang et al., 2010a, Tamang et al., 2010b). Fermented food has its own characteristic microflora and this group of micro flora increases the nutritional value by increasing the levels of essential amino acids, vitamins, proteins, etc.

Fermented foods play a major role in meeting nutritional requirement and socio economic development of developing countries. They are important components of the diet as staples, adjuncts to staples, condiments and beverages. A wide variety of fermenting substrates are available such as cereals, pulses, soya beans, flowers, milk, fish, meat, etc. A wide majority of plants and their parts are often utilized in the preparation of starter culture (Deori et al., 2007, Deka and Sarma, 2010).

India has emerged as the largest producer of milk in the World. This has boosted the confidence of producers, planners, dairy entrepreneurs and scientist alike. India has poised to play a major role in global dairy market in coming decade. The rapid growth of science and technology has positive impact on our life style and with strong trend of urbanization several demographic changes are likely to occur. There going to be ever increasing demand on the role of milk and milk products for human health. Accordingly, the demand for higher standards of milk products in terms of hygiene and safety of dairy products is to be followed. The competitiveness for the export of milk products among different dairy industry has increased in recent times due to GATT agreement. The biggest challenge before Indian dairy industry is the quality and safety of milk products indented for human consumption. Legal standards are made to have control over quality of food offered for sale and to safe guard the consumer form health hazards. It is therefore, imperative to determine different parameters that define product quality and safety. The purpose is to ensure production and distribution of products within well defined and accepted standards. This chapter deals with various parameters of product testing in order to maintain requisite prescribed standards.

Milk is a product of biological origin and is a suitable vehicle to accommodate any additive without apparent changes in its look. The quality of milk and its products depends upon quality of raw milk used in their manufacture, processing and handling conditions. It is therefore, necessary to check quality of raw milk to assess its suitability for processing, through various quick tests called “Platform Tests”

Raw milk quality assessment

(A) At collection center: - Milk from various suppliers is generally collected at dairy factory or privately owned collection centers located in marked area of milk sheds. The quantum of supply may vary from 2 – 100 Liters. As each supplier has to be paid in relation to quantity and quality of his produce, it is important to draw samples and ascertain its quality by performing quick tests for the purpose of acceptance or rejection.

Sampling procedures - The sampling procedure differs according to the nature of material and the purpose for which the sample is required. The sample collected for chemical analysis should be representative of the entire batch. Thorough mixing with proper instrument is essential to ensure representative sample. Samples for chemical analysis are to be delivered the same day for testing. If un-avoided, add small amount of preservative (Formaldehyde) to prevent deterioration and bear label to the effect.

Sample from single container – The procedure involved is thorough mixing of contents. If it is small container the contents should be poured from one vessel to another with swirling. In case of can the contents should be mixed with the help of plunger which should be moved up and down and sideways for about 10-15 times. The sample is then drawn with the help of dipper from different levels and collected in clean and dry sample bottles.

India has achieved a commendable position of being the highest milk producing country in the world. Nearly 110 million tons of milk per annum is contributed by small and marginal farmers having 2-3 milch animals which are scattered in lakhs of villages across the length and breath of India. The poor socio-economic conditions are serious constraints in producing raw milk of good quality. The quality of milk is further deteriorated during subsequent handling and transportation. Milk being a product of biological origin, is extremely vulnerable to attack by microbes. It is also a good vehicle for additives and adulterants without any apparent changes in its appearance. Thus, milk is susceptible to several post-secretion changes, some natural and some man-made.

Indian dairy industry faces a mammoth task to meet the world quality standards, particularly in the present context of globalization and increasing quality conscious consumers. In view of the highly perishable nature of milk soon after it is secreted, it is important to monitor its quality by having a firmly installed quality assurance programme along the entire production-to-supply chain. This can be possible with application of sensitive, accurate and rapid methodologies as a tool in quality assurance programmes.

Quality comprises of several attributes ranging from physical, chemical, technological and bacteriological through nutritional to aesthetic. All dairy plants have a quality assurance laboratory (Fig. 8.1) and usually follow chemical quality control with the intention of payments to contractors/producers, processing of milk and meeting mandatory requirements for end products. Quality is judged both by objective and subjective tests.

We all are familiar with the word “quality”. If we bring some fruits or vegetables from the market, the other family members will reflect on their quality by making observations such as: fresh or stale, good or bad quality or inferior product, etc. These observations are perceptions of consumers based on the sensory attributes of the fruit or vegetable colour, appearance, touch, smell or taste.

The quality characteristics of food that are acceptable to consumers are comprehended under the term “Food Quality. It includes external factors such as appearance (size, shape, colour, gloss, and consistency); internal factors (chemical, physical, microbiological) and characteristics/ specifications prescribed under the Government laws/standards. If consumer’s perceptions regarding quality of food are not positive he or she either will not purchase the material or will be paying less compared to when the consumer has positive perception about the quality.

The relationship between quality, profitability and market share has been well established. In the quest of quality, the dairy business is passing through revolutionary changes and the need for such changes has been very well realized. The leaders have initiated the process of setting vision and are working hard to provide the basic infrastructure with necessary resources. This has become a point of vital importance as the nation has now captured the first rank in milk production globally and is now ready and set to march ahead in the global race for dairy products market. Our country has great potential to export the dairy products such as cheese particularly Mozzarella, Feta, and indigenous products such as ghee, khoa, chhana, paneer, and array of sweets. Food items or dairy products to be traded in the international markets should be manufactured in accordance with global accepted norms and standards. In order to improve the quality of milk and milk products the Government of India is focusing on “Clean Milk Production”. As a dairy technologists and entrepreneurs, we must ensure production of quality products.

Introduction

Food grains have been the key component of the human diet for thousands of years and have played a vital role in framing human civilization. Rice, wheat, and maize, and to a lesser extent, coarse grains are major staples, crucial to the daily endurance of billions of people around the world. Cereal grains are consumed by more than 50% of world population to meet daily calorie requirements. Most grains undergo a milling process that ideally removes the outer bran (pericarp) and germ layers; catering to consumer market requirements. To a farmer, yield is the most prominent aspect. As the grain moves along the supply chain, and as the product reaches the market, quality becomes the key determinant of its sale-ability and economic value. Grain quality is defined by a range of physical and compositional properties where threshold necessities are set according to end consumer use requirements. Most industries and consumer markets have become habituated over the years to demand grain with specific attributes. Where consumers are close to the source of grain production (e.g. in local markets), their own preferences and the laws of supply and demand control the grain quality. However, where grain is traded over large distances, particularly internationally, consumers almost have no direct influence on quality, requiring regulatory standards to be established and imposed to protect consumer rights. Therefore in the grain supply chain, all points have effects with respect to grain quality.

Quinoa (Chenopodium quinoa Willd.) is a part of “Chenopodiaceae” family. Up to 250 species of Chenopodium have been identified to date. Quinoa is a South American grain that has been farmed in the Andes for thousands of years, particularly in Peru and Bolivia. It is considered as a sacred plant because of its abundance in protein and essential amino acids (Jancurova et al., 2009). Quinoa is distinguished by its excellent adaptability to a diverse variety of land and environmental variables. Both leaves as well as the grains are considered as the edible parts. However, the quinoa grains have been extensively studied and economically explored (Rocha, 2008).

1. Introduction

Foods are complex biologically and chemically active systems that require close monitoring of their manufacturing, distribution and storage conditions in order to maintain their nutritive value, safety and sensory qualities by suitable chemical. The determination of trace impurities in food system presents considerable difficulties owing to complexity as it contains thousands of major and minor compounds (Nilufer and Boyacio, 2002). The choice of the method of analysis depends on the sample, the analyte to be assayed, accuracy, limit of detection, cost and time to complete the analysis (Aboul- Eneim et al., 2000). The chemical methods employed for food analysis and quality control are generally time consuming and require tedious or destructive sample preparation. For development of the new detection method, emphasis should be on development of simplified, cost-effective and efficient procedures that complies with the legislative requirements (Stroka and Anklem, 2002; Enker, 2003).

The molecular spectroscopy is a fast, accurate, easy and non-destructive technique that can be used as a replacement of time-consuming methods. Near infrared (NIR) spectroscopy has proved to be a powerful analytical tool used in the agricultural, nutritional, petrochemical, textile and pharmaceutical industries (McGlone and others, 2002; Esteban-Diez and others, 2004). Infra red spectroscopy is based on the absorption of infra red light by the substance to be measured. This absorption excites molecular vibrations and rotations, which have frequencies that are the same as those in the infrared range of the electromagnetic spectrum (Pande and Mishra, 2015). This application uses a fiber optic coupled FT-NIR system operating in the 10,000 – 4,000 cm^-1 region in reflectance mode. It involves the analysis and quantification of molecular responses to introduced signals of known energy or frequency. All molecules (e.g. water, glucose, protein) have a definite amount of energy. When alternate energy (e.g. infrared radiation) is introduced, an energy exchange occurs between the introduced energy and the energy contained within the molecule. This is expressed as absorbance (energy is absorbed resulting in a loss of introduced energy), attenuated (energy is scattered resulting in a loss of introduced energy) or emitted (energy is released resulting in a gain on the introduced energy). As individual molecules and molecular groups (e.g. alcohols, nucleic acids, proteins, sugars and fats) have definite energy, by applying external energy of a known amount/type, one can structurally identify, quantify and even determine the natural state of these molecules within complex samples and mixtures.

1. Introduction

There is a general consensus that fruit and vegetable consumption is a key factor for a balanced diet. Globally, majority of people consistently are consuming less than the daily recommended fruit and vegetable requirement. Even in developed nations e.g., Australia, Canada, Europe, UK and USA, researchers have concluded that there is large gap between actual and recommended consumption of both fruits and vegetables despite decades of concern and publicity while resultant outcomes were short-lived. In a study from 52 low and middle-income countries 77.6% of men and 78.4% of women consumed less than the minimum recommended servings of fruits and vegetables. Same study reported 74% low fruit and vegetable consumption among adults in India (Hall et al., 2009). In India, recent studies on the fruit and vegetable intake amongst urban residents was reported as 265 g per day as against 400 g per dayof fruits and vegetables excluding potatoes and other starchy tubers, that is recommended by the World Health Organization (WHO, 2008).

Epidemiological studies conducted in recent years have indicated a positive correlation between the consumption of fruits and vegetables and prevention of cancer and cardiovascular diseases. Health-promoting functional characteristics of vegetables are mainly attributable to their functional bioactive constituents. These effects can be listed as antioxidant activity, cholesterol-bindingcapacity, antidiabetic activity and angiotensin-converting enzyme (ACE) inhibitory activity. Studies conducted in cell culture models and animal models have revealed that bioactive compounds of plant foods, including soybean, hawthorn fruit, tea, buckwheat, oats, onion, garlic, almond, and vegetable juice, composed of tomato watercress, parsley, carrots, celery, lettuce, beets and spinach, have cholesterol-lowering activity (El-Shatanovi et al., 2012; Vadivel et al., 2011).

1. Introduction

Extrusion is one of the most preferred ways for creating the indulgence called ready-to-eat (RTE) snack foods with diverse shapes, sizes, colours and also nutritional and functional values which appeal to the diverse group of consumer with varied choices. In this chapter ready-to-eat extruded and puffed snacks are the focus covering the technology involved, criteria for ingredient selection, design of experiment, process modelling, effects of extrusion on physical, nutritional and functional quality of the snack; a few relevant case studies are also discussed.

1.1 Market for RTE snack foods

Indian cooking and lifestyle have undergone tremendous changes in the last 15 years. There are many major factors impacting this change which include, liberalization policy, dual income, separate living of couples, innovative kitchen applications, media proliferation, etc. The cooking style and eating habits in India varies drastically from southern part to northern part of the contry. Due to lifestyle pressure nowadays people prefer easy short way of cooking food rather spending too much time on cooking. Rapid urbanisation is also one of the reasons for people to buy such products. Snack foods comprise a very large variety of items including potato chips, crackers, nuts and extruded snacks, among others (Harper, 1981). Snack food extrusion includes subjecting selected raw material to a variety of complex physical processes to yield snacks with varied shapes and textures (White, 1994).

The RTE market in India was expected to expand to reach Rs. 2,900 crore by 2015, according to an analysis done by Tata Strategic Management Group (TSMG). The products may vary from noodles, pasta, masala packages, stuffed paratha, etc. and many more. There are many regional players who are making foray into ready-to-eat segment. Many national and international players like Nestle, Pepsico, ITC, Haldirams, Cavinkare, are already in Indian market with their products.

1. Introduction

1.1 Malnutrition

The term malnutrition generally refers both to under nutrition and over nutrition, but in this guide we use the term to refer solely to a deficiency of nutrition. Many factors can cause malnutrition, most of which relate to poor diet or severe and repeated infections, particularly in underprivileged populations. Inadequate diet and disease, in turn, are closely linked to the general standard of living, the environmental conditions, and whether a population is able to meet its basic needs such as food, housing and health care. Malnutrition is thus a health outcome as well as a risk factor for disease and exacerbated malnutrition, and it can increase the risk both of morbidity and mortality (Ogunrinade, 2014). A term used to refer to any condition in which the body does not receive enough nutrients for proper function. A person cannot properly digest or absorb nutrients from the food they consume, as may occur with certain medical conditions (Medicine, 2015). Malnutrition may range from mild to severe and life-threatening. It can be a result of starvation, in which a person has an inadequate intake of calories, or it may be related to a deficiency of one particular nutrient (for example, vitamin C deficiency).

Malnutrition is estimated to contribute to more than one third of all child deaths, although it is rarely listed as the direct cause. Lack of access to highly nutritious foods, especially in the present context of rising food prices, is a common cause of malnutrition. Poor feeding practices, such as inadequate breast feeding, offering the wrong foods, and not ensuring that the child gets enough nutritious food, contributes to malnutrition (WHO, 2015).

Pooled estimates report the prevalence of malnutrition among community-dwelling older adults of 6% and among hospitalized older adults of 39%. In developed countries, treatment of malnutrition is relatively inexpensive and effective: energy and protein supplementation using commercial “sip feeds” results in both weight gain and reduced mortality (Pereira et al., 2015). In 2013, one in four children under age five worldwide had stunted growth. Between 2000 and 2013, stunting prevalence globally declined from 33 to 25 %, and the number of children affected fell from 199 million to 161 million. In 2013, about half of all stunted children lived in Asia and over one third in Africa (UNICEF, 2015). Malnutrition may be several types as follows:

Previous Year Questions

1. Discuss the reasons for food grain surplus (7.5 marks, CSE 2019)

2. What are the reasons for good grain surplus in India? Write the steps taken by the government to save the food grains. (12.5M, CSE 2015)

Reason for Grain Surplus

Green Revolution

• Introduction of high yielding varieties of Rice and Wheat

• Green Revolution was made possible through the use of

Abstract

Food lost during the production chain is referred to as postharvest loss. Reducing postharvest loss can effectively feed starving mouths while conserving resources and decreasing the pressure to produce more. There are five main areas where postharvest loss can be reduced – harvest, storage, transportation, processing, and retail. New approaches and technologies in each of these areas will increase the amount of food available for human consumption. The total loss due to poor post- harvest processing of agricultural products in India when valued in terms of monetary reflects a tremendous loss in the economy. Annual value of harvest and post-harvest losses of major agricultural produces at national level to be of the order of Rs. 92,651 Crore calculated using production data of 2012-13 at 2014 wholesale prices. Deficits in food items or financial loss should not have occurred if postharvest losses were reduced through proper processing and preservation from harvest to consumption. Both the government and private sector need to invest in research so as to improve and modernize post-harvest facilities for attaining more efficient market infrastructure and distribution channels. Research and extension activities have to be closely coordinated particularly in the public sector for the benefit of farmers, traders and consumers.

A number of innovations have taken place towards ready to eat instant food mixes of traditional origin. These have helped people to eat traditional food in which ever part of the world they go.

MTR Company

In India the best example is of MTR company which manufactures a range of packaged foods which includes breakfast mixes, ready to eat meals, masalas and spices, snacks and beverages. Snacks, such as kodubale, khara boondi and masala groundnut are very popular as they are ready to eat packets and contain healthy food with less oil. The different spices used for mixes are procured from famous countries which give the perfect taste and avoid rancidity.As a summer launch, milkshake with canned chikoo, banana and cold filter coffee are available. MTR Foods Pvt. Ltd. is a subsidiary of Norwegian conglomerate Orkla and is an acronym of Mavalli Tiffin Rooms. According to the company, India is on the verge of explosive growth in packaged instant foods. MTR has an aim to target a market of Rs 30, 000 crore with their products of traditional meals, breakfast, snacks and desserts. The Nielsen India study has shown that in 2020, the number of consumers in this category will be 2.7 times than the current base.

Mother’s Recipe is a brand which make traditional pickles in bottles with a distribution network to 20 states in India and exporting the products globally. The manufacturing is done in-house and the raw materials are procured seasonally in large quantities. After cleaning they are cut according to the recipe. Each variety of mango pickle has its own cutting process. Some are automatically cut, while others need manual work. The use of right oils, spices roasted inhouse, and marination of the pickles according to the practices of the particular region allow many consumers to relish them. Bottling and packaging are done only when the orders come.

Introduction

The improvement of the quality of foods can be made by fortification of foods nutrients quality and quantity in food. It can be a very cost effective public health intervention. As a result of the high consumption pattern of dairy products viz. yogurt, the fortification process will effectively diminish or prevent diseases associated with nutritional deficiencies (Gahruie et al., 2015). However, due to nutrients deficiencies in human population especially in certain stages of life, holding, importing, and consumption of fortified foods is increasing (Preedy et al., 2013). As a general rule, addition of one or more essential nutrients to a food and increasing their concentration in that particular food to levels higher than normal is known as fortification. This is intended at preventing and correcting shortages in one or more micronutrients in the society or specific population groups (Bonner et al., 1999). The major ways of food fortification are (1) commercial and industrial fortification for wheat flour, corn meal, cooking oils, (2) bio-fortification of crops to augment their nutritional value, which can include conventional as well as selective breeding, and genetic engineering and (3) house hold fortification like vitamin D drops. Fermentation has twofold outcome on glycemic index though there are conflicting results after consumption. The reduced glycemic index of fermented food has been featured to the production of short?chain organic acids during fermentation.

Introduction

For human beings, the three most important necessities for their survival are food, clothing and shelter. among all of these food is the top most priority. Food safety and Standards defines food into 8 categories (Nutraceutical, Heath Supplements/Dietary Supplements, Food for special medical Purpose, food for Special Dietary Use, Novel Food, and Functional food) in regulation, 2016. A growing trend of health products, concept of food as medicine, associated public interest and consumers demand leads to a progressive research interest in functional foods and nutraceuticals development. Abnormal lifestyle, food habits (consumption of junk food) and low physical activity creates an exponential growth in a number of chronic diseases; obesity, cardio-vascular syndromes, osteoporosis, arthritis and cancer (Das et al., 2012) among the developing and developed countries. While nutraceuticals and functional foods are becoming an alternative affordable system to reduce the risk of disease through prevention in spite of high tech therapies and costly medicines.

The current survey showed that worldwide revenue of functional foods is projected to increase from about 300 billion U.S. dollars in 2017 to over 440 billion dollars in 2022. Also according to the International Food Information Council (IFIC), health benefits achieved from functional food components may provide benefits far beyond than basic nutrition. Products like dietary supplements containing vitamins, functional foods such as sports drinks or products fortified with probiotic play a major role in the market rise (www.statista.com).Indian and Chinese traditional foods, recipes, spices and diversified ingredient market is well known around the world from centuries. Hence, a double-digit growth rate is also experienced in Asian nutraceutical and functional food market. Another reason for the growing trend in consuming functional foods is education and proper health awareness. Furthermore, people are more concern about the optimization of health-promoting capabilities in their diet using dietary supplement and fortified foods. While, food product based industries are marketing health supplements using scientific facts and the relationship between diet and health. Government, non-government organizations (NGOs) and web-based online information also play a key role in promoting and trending food based health products.

Preamble

Historically, food has been an integral part of human civilization and diet with varied food components has sustained human life on this planet over the centuries. Similarly, culturing of food with natural fermentation as means of preserving foods with extended shelf life for future use. In the background of sustaining food security, advances made in biotechnology and molecular biology has provided ample scientific platform to use the advances in increasing and expanding food production on a global magnitude, so as to meet the needs of an ever-growing world population.

The intestinal microbiota is a key component of both the metabolism and immunity of humans and animals. The desirable microbes do have a significant role to play in healthcare through control of digestive disorders and foodborne illnesses. The continued research in this area over the years has led to the identification of important molecules that regulate major functional attributes in the betterment of human health and wellness in the long run. The science and technique of genetic engineering through molecular biology approaches has enabled in enriching the beneficial molecules for the benefit of human life. The accuracy in targeting and designing of molecules will go a long way in developing genetically modified (GM) lactic acid bacteria (LAB) and GM probiotics to significantly rewrite the medical care with food-based approach in the form of targeted specific diets – “Dietomics”.

Introduction
Milk reception at the processing plant is a crucial stage in the dairy supply chain, as it serves as the first point of quality control and the gateway to further processing. The success of milk processing hinges on the careful handling, evaluation, and preparation of the raw milk upon arrival. The stringent protocols at reception ensure that only high-quality raw milk enters the system. By implementing advanced technology, strict hygienic standards, and efficient handling practices, processing plants can maintain milk’s safety and quality, setting the foundation for the production of superior quality dairy products. The intricate procedures at this stage safeguard consumers' trust and ensure compliance with regulatory requirements.
Milk is transported to dairy plants either in cans or in road/rail tankers. The designated area within the dairy plant where milk is first received, inspected, and graded for acceptance is referred to as the milk reception dock, platform, or raw milk receiving dock (RMRD). This reception dock is specifically designed and equipped to ensure the efficient handling of milk, enabling its swift unloading while also accommodating the cleaning and sterilization of used containers.
Since the quality of milk is a critical factor for its subsequent processing, the decision to accept or reject milk must be made promptly upon its arrival, following a thorough evaluation. The milk reception process should be meticulously planned, and the equipment must be selected to ensure efficient intake operations, particularly in facilities handling large milk volumes. Any delay can result in deterioration of milk before unloading, increased labour requirements, and higher operating costs. To avoid such issues, milk deliveries should adhere to a strict schedule, and the reception process should be completed within a stipulated time frame of time. This ensures seamless continuity of the dairy plant operations.

RECRUITMENT 
Recruitment is the process of identifying the prospective employees, stimulating and encouraging them to apply for a particular job or jobs in an organization. It is a positive action as it involves inviting people to apply. The purpose is to have an inventory of eligible persons from amongst whom proper selection of the most suitable person can be made.

The Process of Recruitment
Before thinking of inviting people to apply for a job one has to decide what types of persons are to be invited and what their characteristics should be. This calls for fixing the ‘job specifications’ which may also be called ‘man specifications’. Job specifications are based on job description which is dependent upon the nature and requirements of a job. 

Thus, job specification will be different for each job. The various elements of job specification are:

Introduction

In every industry main running factors are as Manpower, machine, material and money.

Money is main big factor for capital expenses as well as operating expenses. Beside this other driving force are man power who installed and run the any industry based on their skill level.

Every organization has their own organization structure to manage industrial operation based on product variant like market milk, curd, paneer, buttermilk, butter & ghee, ice cream etc. Basic dairy plant organization structure is shown in below table and HR department mainly keep in mind to recruit them based on functional requirement, educational qualification, professional experience etc.

Based on above manpower requirement and product variants, processing cost to be worked out.

Recruitment of Manpower

Manpower is major key component of any industry/organization to run efficiently. The dairy industry, being one of the most vital sectors of the global agricultural economy, relies heavily on a skilled and efficient workforce to sustain its operations. Manpower’s involvement starts from milk production at farm level to processing and marketing of value-added dairy products, every stage to ensure quality, productivity and compliance with industry standards. Recruitment and training of manpower, therefore, play a primary role in addressing the challenges of modern dairy operation, including technological advancements, quality assurance, and sustainability.

It is well known that lowering the temperature of food stuffs reduces microbiological and biochemical spoilage and thus extending the shelf life of the product. In addition, it is generally agreed upon that the reaction rate is reduced by half by lowering the temperature by 10°C. Though low temperature preservation process has been recognized as a preservation technique for several hundred years, the major developments in its utilization have occurred only in the last century.

1. Introduction

Refrigeration may be defined as the process of achieving and maintaining a temperature below that of the surroundings. The aim being to cool some product or space to the required temperature. Refrigerated system or a room system is maintained at a temperature which is lower than the atmospheric temperature. Due to higher temperature of atmosphere, heat enters the system. To keep the temperature of the system constant, heat must be removed continuously from the system. Heat removed must be equal to the heat transferred to the system. One of the most important applications of refrigeration has been the preservation of perishable food products by storing them at low temperatures. Refrigeration systems are also used extensively for providing thermal comfort to human beings by means of air conditioning.

Previous Year Questions

1. What are the different ‘National Dietary Guidelines’ of India? What is your opinion on balanced diet of Indians? (20M, CSE 2021)

2. Classify foods on the basis of their function. Write down a balanced diet for a sedentary man & woman in India (10M, CS 2023)

National Dietary Guidelines

Recommended dietary allowance (RDA) is defined as “the nutrient present in the diet which satisfies the daily requirement of nearly all individuals in a population”.

Introduction

Food safety and quality are the prime concerns in a global food supply chain. With the globalisation and advancement in the technologies, the global agricultural system transformed to a stage where food standards and international trade work hand-in-hand to promote food safety. The key drivers for this change in food regulations include digital technologies, novel food processing technologies, product labelling, marketing trends, e-commerce, etc. International trade in food sector is governed by the agreement on the application of Sanitary and PhytoSanitary Measures (SPS) and Technical Barriers to Trade (TBT). The agreements allow member nations to impose all measures or standards to protect human, animal, plant life and health, harmonize with the international standards, environmental protection, protection of consumers against deceptive practices and prevention of unjustifiable barriers to international trade.

In general, the developing countries have negligible contribution in the international trade. There are instances where the quality attributes of the commodities do not meet the required parameters as envisaged by the international market. Various issues associated with the product rejection on the basis of food safety and health standards are a matter of concern today rather than before. Hence, United Nations FAO and WTO urged the active involvement of the developing countries in the food standard setting processes in Codex Alimentarius as well as in SPS and TBT Committees. This will ensure harmonisation of food quality standards and traceability for rapid response to food borne disease outbreaks. Governments and local authorities shall intervene in the market place in setting technical regulations; and sanitary and phytosanitary measures which in turn will encourage the food processing companies around the world to implement food safety management systems to ensure the production and distribution of safe foods.

The financial and commercial book keeping that is generally practiced by dairies, the main purpose of which is to ascertain the total results of the business during a given period, does not answer the question whether the costs of processing of milk products and of the various operations involved in manufacturing, are reasonable. For this purpose, dairy plants have to keep detailed records of the expenditure incurred on different components and processes, for planning of production and controlling of costs. In large multi-product dairy plants, production is generally characterized by mixed and joint production and the different operating operations are interrelated. Thus, it becomes difficult to draw a distinction and allocate and apportion the consumption of various services and utilities to arrive at the cost of different operations of various products.
The Bureau of Indian Standards has developed three different sets of records on dairy accounts which may be used to record different information for cost and quality control. These records are:

Research and development plays a central role in innovation, product improvement, cost optimization, and competitiveness in the ice cream industry. This chapter explains the distinction between research, development, and new product development and examines the responsibilities of an R&D department. It covers formulation development, pilot and plant trials, ingredient evaluation, shelf-life studies, regulatory considerations, supplier collaboration, product costing, and commercialization. The chapter also highlights the importance of cooperation between R&D, QA, production, procurement, marketing, and finance. Key performance indicators and common mistakes are discussed to strengthen the effectiveness of R&D programmes. The chapter ultimately connects scientific innovation with manufacturing feasibility, consumer expectations, regulatory compliance, and commercial success

1.1 Introduction
The rural economy has greatly benefited from dairy farming. In rural India, milk has become a substantial source of revenue. Dairy products, including milk, are vital components of modern diets. India holds the title of being the greatest milk producer and consumer globally. Together with native cattle, crossbred cattle, and water buffalo, it also has the biggest dairy herd. Since 2000, there has been a steady and substantial annual growth rate of 4.2 percent in both milk production and consumption. Additionally, second, respectively, in terms of population (GoI, 2014). It accounts for around 25% of the global bovine population. India has emerged as the leading global producer of milk, with a remarkable production of over 155.5 million tonnes during the 2015- 16 period. This translates to a per capita availability of 337 grammes per day, according to the Government of India (GoI, 2017). Dairy farming serves as a primary means of subsistence for more than 100 million individuals. A significant percentage of small-scale livestock keepers lack access to land, and the prevalence of rural landless households is expected to rise due to the continued subdivision of land holdings. Livestock are increasingly vital for the income of smallholder and landless farmers. These initiatives have positively impacted the farmers’ food production, nutrition security, and household income. Additionally, they have played a crucial role in creating employment opportunities in rural areas.

Millets are essential grains that help developing nations in Asia and Africa’s semi-arid tropics, particularly India, Nigeria, and Niger, achieve food and nutrition security.They are grown on soils that are usually too weak for any other crop to grow. They can withstand drought, minimal fertiliser treatment, and temperature swings better than other cereal crops, and their short growing season makes them exceptional. Millets are all-season crops that can be grown all year and provide several security benefits (food, feed, health, nutrition, livelihood, and the environment), making them the most cost-effective agricultural security crop. Sorghum (Great millet), Bajra (Pearl millet), small millets such as Korra (Foxtail millet), Ragi (Finger millet), Kodo millet, Proso millet, Little millet and Barnyard millet are all important millet crops grown in India.

1. Introduction

Celiac disease (CD) is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is the protein component in wheat, rye and barley. In the last 10 years, cutting edge scientific developments in this disease have led to the formulation of new concepts of epidemiology, pathophysiology and clinical manifestations. At present, the only available treatment for CD is a strict gluten-free diet (GFD) (Mulder et al., 2013; Theethira and Kelly, 2014). Until recently, the geographical distribution of CD was mostly restricted to Europe and other developed countries, such as the United States, Canada and Australia. Celiac disease is not only frequent in developed countries, but it is increasingly found in areas of the developing world, such as North Africa (Malekzadeh et al., 2005), Middle East (Rostami et al., 2004) and India (Basu et al., 2014, Deora et al., 2014; Yachha and Poddar, 2007). New epidemiological studies have brought evidence that this disorder is common in many developing countries as well, showing that the ‘global village of celiac disease’ has indeed a worldwide distribution (Fasano and Catassi, 2001).

The only available treatment for celiac disease is the strict, lifelong avoidance of gluten. When gluten is removed from the diet, the small intestine will start to heal and overall health should improve (Fasano and Catassi, 2001). Traditional substitutes for gluten-containing grains have been rice, tapioca, corn, and potato. However, more nutrient-dense grains, seeds, nut flours, and legumes are being incorporated into the diet to provide an enhanced palatability, variety, and nutritional quality. These include sorghum, millet, teff, quinoa, amaranth, flax seed, and buckwheat.

A healthy life is ensured by having access to safe, nutritious and balanced food. World health organisation (WHO) ensures its contribution in developing food safety systems that are sustainable to reduce health risks from farm to consumer. Thus, safe food, its quality and consumer protection are the priorities of this organisation (FAO and WHO, 2021)

Introduction

Biological, physical, chemical and other hazards associated with food have been detailed in Chapter 4. This chapter would address the risks associated with these hazards as well the scientific approach is assessing them. Risk analysis is an inevitable platform for food safety assurance which measures the impact of hazards on the health of consumers. To improve public health and maintain consumer trust in the food supply and to provide a sound regulatory foundation for national and international trade in food, an efficient food safety management system is essential. Therefore, World Trade Organization (WTO) developed food regulations governing international trade in foods based on science and risk assessment. A sound knowledge of food hazards and risks they pose to consumers, along with the capacity to take appropriate interventions, deserve top priority of a responsible authority and industry.

Risk

The word ‘risk’ is used to describe a situation that involves a possibility of something undesired to happen (Rowe, 1977). In food processing, hazards are considered as risks. Hazards are often thought of as synonyms of risks, however, hazards are quite different from risks.

A food borne hazard is defined by Codex as “a biological, chemical or physical agent in or condition of food, with the potential to cause an adverse health effect”. A risk is the chance, low or high, that any hazard will actually cause harm. Some of the emerging food hazards that must be assessed and managed are listed in table 1. Assessment and management of risks posed by these hazards is the responsibility to be urgently addressed by the scientific community.

Abstract

Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases as most of them can be related to diet. Functional food enters the concept of considering food not only necessary for living but also as a source of mental and physical well-being contributing to the prevention and reduction of risk factors for several diseases or enhancing certain physiological functions. One of the most clear objectives of the study of functional foods is to identify and validate biological markers in order to understand the interaction mechanisms between the food component and a body function. Epidemiologic and laboratory data from previous studies suggests that diets rich in fruits and vegetables are associated with a reduced risk of various types of cancers. The reduction in cancer risk may be attributed to the abundance of a family of specific compounds referred to as anthocyanins, which are found in various berries. Anthocyanins are water soluble pigments responsible for the blue, purple, and red color in many plant tissues Strawberry is one of “super fruits”, since they can form a significant component of the diet and are a potential resource of functional foods and nutraceuticals due to their antioxidant capacity and nutritional quality. Strawberries contain high levels of anthocyanins and they are also well liked by consumers. Popularity of strawberries in the consumer market makes them an ideal focus for chemoprevention studies. Strawberries are a rich source of phytochemicals (anthocyanins, catechins, the flavonols quercetin and kaempferol, and ellagic acid) and an important source of essential nutrients (ascorbic acid, potassium, folic acid, carotenoids, B-vitamins). Strawberries are consistently ranked among the top food sources of polyphenols and antioxidant capacity; the preventive and therapeutic health benefits of strawberries may be attributed to the synergistic effects of these bioactives and the nutrients contained in the fruit. These bioactive photochemical contribute the major health-promoting function. Strawberries have shown a remarkably high scavenging activity toward chemically generated radicals, thus making them effective in inhibiting oxidation of human low-density lipoproteins. Antioxidant activity of strawberries could contribute to the prevention of cancer, cardiovascular and other chronic diseases. Hence strawberry can be used as a vital and indispensible functional ingredient for the development offunctional foods and nutraceuticals.

Biofilms are resistant to antibiotics even at high concentrations (Costerton et al., 1999).This could happen when the diffusion of the antibiotic within the biofilm matrix is inefficient and results in slow growth rate of biofilm cells (Davey et al., 2000), there could be the presence of persistent cells and antibiotic-resistant small-colonies (Hogan and Kolter, 2002; Kolenbrander, 2000).Studies have proved that antibiotics can inhibit biofilm formation. An antibiotic azithromycin, is known to inhibit Pseudomonas aeruginosa biofilm. Biofilm colonies become resistant at higher concentrations of the antibiotics whereas at low concentrations these can be induced (Mah and OToole, 2001). P.aeruginosa is commonly present in the lungs of patients infested with cystic fibrosis. The clinical isolates show resistance to azithromycin (MIC>64 pg/ ml).However, low doses of azithromycin have shown improvement in lung function in patients with cystic fibrosis (Borriello et al., 2004). If antibiotics are given at low concentrations (below the MIC) than it induces biofilm formation in a variety of bacterial species. Sub-MIC concentrations of tobramycin can induce biofilm formation in P. aeruginosa. The use of antibiotics in agriculture, as growth promoters have shown to expose bacteria to low levels of the drugs and has caused havoc (Smith et al., 2002). Rachid et al. 

Jay et al., (1995) and Joerger et al., (2003) have written the role of bacteriocins as an alternate to antibiotics. Bacteria produce bacteriocins which are proteinaceous in nature or peptidic toxins. These inhibit the growth of similar or closely related bacterial strain(s). There are different types of bacteriocins which are classified based on the producing strain, common resistance mechanisms and mechanism of killing. Ahmad et al., (2013) have isolated antifungal compound for food preservation. Martin et al., (2018) and Batish et al., (1997) found antibacterial compounds from fungus. Mahboubi et al., (2019) studied the potential of Zataria in IBS. There are bacteriocins from gram-positive bacteria known as the colicins, the microcins and the bacteriocins from Archaea (Cascales et al., 2007). The bacteriocins from E. coli are called colicins (formerly called ‘colicines,’ meaning ‘coli killers’). These have been studied widely. Earlier called colicin V and is now known as microcin V. It is very small and is produced and secreted in a different manner than the classic colicins. Adrienne et al., (2016) have studied the colicin resistance.

Abstract

Meat is considered to be a highly perishable food commodity because of its biological composition. Thus, to extend its shelf life and maintain its nutritive value, there is an urgent need to find out alternatives for synthetic anti-microbial and anti-oxidants. This will not only serve the purpose of meat product manufacturer’s but will also satisfy the consumers’ demand for minimally processed meat products devoid of synthetic preservatives. This review discusses the natural antimicrobial and anti- oxidants sources viz., various essential oils, their composition and application in different meat and meat products. Essential oils from basil, rosemary, thyme, oregano, ginger, basilica, balm, coriander, rosemary and clove have exhibited a better potential to be used as an antimicrobial agent in meat and meat products. They owe their anti-microbial properties to the phenolic compounds present in them. They dislocate cell membrane and disrupt functionality of bacterial cell membrane and eventually leading to the release of intracellular components. However, essential oils are not widely used due to the pungent and intense aroma imparted to the food, thus there is still need to work out on the novel technologies which can not only increase food shelf life but at the same time, are sensorially acceptable to the consumers.

Introduction

Fermentation has been an integral part of food processing throughout the history of mankind. In beginning, it was mainly preservation method, then it became key process in substantial sensory characteristic development and now it is utilized to improve overall properties of outcome from major industries like bakery, dairy, beverages, etc. The human understanding of controlled fermentation process changes its fundamental objective by exploring its success in development of rheological and texture characteristics.

The biochemical transformation of raw food due to fermentation affects the organoleptic as well as rheological properties of a product. The changes in rheological as well as sensory properties is related with the modification of major component by the action of microorganism. For example, transformation of polysaccharides in bread dough by action of yeast produce ethanol, CO₂ and other simple compound which modify sensory as well as rheology of dough. The major micro-structural, bio-compositional and bio-chemical changes are due to microbial action are frequently described to understand the effect of fermentation on rheological as well as sensory properties of food products. The rate and quality of these associated major changes mainly depends upon concentration of saccharides for growth of microorganism as well as nature and existing microflorae. Hence, a proper monitoring of changes in rheological and sensory properties is necessary to optimize the controlled fermentation as well as design of process parameters from engineering and consumer point of view.

The biochemical changes directly responsible for changes in basic rheological and sensory characteristic including flow behavior, consistency, viscoelastic properties, hardness, adhesiveness, color, aroma, flavor and mouthfeel. The food industry is so diverse and exploring new and possibilities to catch diverse consumer worldwide, a proper understanding of effect of fermentation on mentioned properties will be key to hold competitive market. Hence, the present chapter will cover the basics of rheology and its role in food industry, effect of fermentation on rheological and sensory attributes of major class of food.

Abstract

Dietary fibers mostly include non-starch polysaccharides such as celluloses, hemicelluloses, gums and pectins, lignin, resistant dextrins and resistant starches. Based on their water solubility, dietary fibers may be divided into two forms insoluble dietary fiber which includes celluloses, some hemicelluloses and lignins which is fermented to a limited extent in the colon and soluble dietary fiber which includes f-glucans, pectins, gums, mucilages and hemicelluloses that are fermented in the colon. Resistant starch generally considered to be represented by the total amount ofstarch and the product of starch degradation that are not digested in the small intestine andpass into large intestine, and regarded as a component ofdietary fiber. Herbal nutraceutical is used as a powerful instrument in maintaining health and to act against nutritionally induced acute and chronic diseases, thereby promoting optimal health, and quality of life. Dietary spices in their minute quantities has an immense influence on the human health by their antioxidative, chemopreventive, antimutagenic, anti-inflammatory, immune modulatory effects on cells and a wide range of beneficial effects on human health. Nutraceutical is the hybrid of ‘nutrition’ and ‘pharmaceutical’. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. Functional foods are including whole foods and fortified, enriched, or enhanced foods or dietary components that may reduce the risk of chronic disease and provide a health and physiological benefit beyond the traditional nutrients it contains.

Abstract

Nanotechnology deals with understanding and control of matter at 1-100 nm dimensions. Nano-sized materials have been part of everyday life in the form of biological entities and processes. Many of the structural building elements in foods are colloids in nature and are built up as a result of self assembly of nano-sized molecules in particles or at interfaces. The most important food raw materials-proteins, starches and fats undergo structural changes at the nanometer and micrometer scales during normal food processing. Unique phenomena occurring at this length scale are being exploited for novel food applications. Functional foods are products, in food or drink form, which influence specific functions in the body and thereby offer benefits for health, well-being, or performance beyond their regular nutritional value. Nanotechnology promises to provide means of altering and manipulating food products to efficiently deliver nutrients like proteins and antioxidants for precisely targeted nutritional and health benefits. Nanotechnology applications for functional food ingredients and additives offer range of benefits to the consumer in terms of innovative, tasteful and healthy food products. Nanoencapsulation systems aid smart protection and delivery of bioactives so as to ensure their stability, taste, colour, safety and bioavailability. The advent of nanotechnology has opened up innovations in food packaging with improved stability and barrier properties. However, need exists to develop regulatory systems for managing any risks associated with functional nanofoods and the use of nanotechnologies in the food industry.

In this century the usage of plastics had become very common. However, it is important to know as to what kinds of plastics are used for food handling and storage and the health hazards caused by using it. It has been observed that plastic packaging plays a significant role for the enhanced shelf life and in the ease of storage and cooking for many foods. Some kinds of plastic materials which are widely used for handling and storage of food and water include polyethylene terephthalate (PET). It is used in soft drinks, water, sport drinks, ketchups, salad dressing bottles, peanut butter, pickle, jelly and jam jars. This plastic is strong, heat resistant, resistant to gases and acidic foods. It can be transparent or opaque. It does not leach any chemicals that are suspected of causing cancer or disrupting hormones and can also be recycled.

Usage of High density polyethylene (HDPE) has been found to be common in milk, water, juice bottles, yogurt, margarine tubs, grocery, trash and retail bags. High-density polyethylene is stiff and strong but is not heat stable (it melts at a low temperature). It does not leach any chemicals that have a role in causing cancer or disrupting the hormones. HDPE can be recycled. Low-density polyethylene (LDPE) is used into making films of various types, some bread and frozen food bags and also in the making of squeezable bottles. Low-density polyethylene is relatively transparent. Many of the films are not heat stable either and may melt the food in case it is touching it. However, polypropylene (PP) is more heat resistant, harder, denser and more transparent than polyethylene and is therefore used for heat-resistant microwavable packaging and sauce or salad dressing bottles. Polycarbonate is clear and heat resistant. It is also durable and often used to make refillable water bottles and sterilisable baby bottles, microwave ovenware, eating utensils, plastic coating for metal cans. Tiny amounts of bisphenol A are formed when polycarbonate bottles are washed with harsh detergents or bleach (sodium hypochlorite). At high levels of exposure, bisphenol A is potentially hazardous as it mimics the female hormone estrogen. In addition, polystyrene (PS) and polyvinyl chloride (PVC) are also used during food material transportation and handling in supermarkets. Modern food safe plastic bags are plasticizer-free which do not leach harmful chemicals into the food during cooking.

Probiotics are measured in colony forming units (cfu). CFUs are generally measured in the millions or billions per serving. Probiotics are most commonly beneficial bacteria, but can also be friendly fungal or other organisms, that are typically freeze dried to stabilize them in an inert state during storage and production. Then their continued stability and viability, as measured by CFU counts when cultured, is dependent on limiting their exposure to stimulating environmental conditions such as temperature and moisture. Besides refrigeration, this protection can be done by packaging in glass or by adding freshness packets that helps to absorb and reduce moisture in the package.

Introduction

Since the last century, nutritional science has made a remarkable contribution to the biological sciences through identification of diverse nutrients and their sources, functions, requirement, deficiency symptoms and their remedial measures etc. The advent of high-throughput sequencing technologies together with bioinformatic tools identified the presence of 100 trillion of microorganism belonging to all forms of life in the gastrointestinal tract. In fact, the whole gut microbial consortia are considered as a virtual organ in human and animals and is responsible for the development and functioning of series of essential physiological activities including digestion, absorption, metabolism, immunity, homeostasis, brain and gut development, resistance against disease etc. According to the modern scientific dogma, the human being is in fact a “Superorganism”, carrying consortium of numerous symbiotic Eukarya, Bacteria, Archaea and Viruses. The gut microflora has been co-evolved with human and presumed to maintain an intricate balance among different microbial communities. Upon introspection about the functionality of the gut microflora, it is amply clear that a few of these microorganisms have the ability to make healthy state; while other members are responsible for health-related problems including food poisoning, diarrhoea, abdominal pain, indigestion, inflammatory bowel disease, predisposition to colon cancer, compromising immunity, allergy etc.

Introduction

Food is any substance or a product obtained from nature, which contains nutritive and non-nutritive components that help to maintain or improve the health of an individual if consumed in optimal amount (Sukhneet and Malhotra, 2014). Globalization of food production and procurement makes food chains longer and more complex and increases the risk of food safety incidents. Infections and diseases arising from contaminated/adulterated food remain threats to global public health (Havelaar et al., 2015; Luo et al., 2019). The WHO reports shows that every year foodborne diseases cause the death of 33 million people including many children (WHO, 2019). Food safety is linked to the presence of foodborne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties in the food chain is required to deliver safe food products to the final consumer. Effective and harmonized food safety systems shall manage and ensure the safety and suitability of food in each link of the supply chain.

Although the food industry has the prime responsibility of ensuring safe foods in most societies, the maintenance of a safe food supply is regarded as a responsibility of the government of that country. This responsibility has, over many years, led governments to adopt legislation, standards and regulations for food processing and to impose penalties when a business fails to meet the expectation. As with any legislation, an effective system for detecting failures to comply with the legal requirements increases compliance and hence, in this case, promotes food safety. Governments have an obligation to protect consumer health and this includes protection against food borne diseases. Food standards are therefore necessary to aid governments in protecting public health. However, the standards can only be effective when they are enforced through an efficient food control system. This therefore requires comprehensive legislation inspection, food monitoring and food borne surveillance. An efficient food control system must be supported by competent staff with good laboratory services. Political and institutional support and stability are also important elements.

Due to the globalization of the food supply there has been a need to strengthen food safety systems in and between the countries. In this regard the World Health Organization (WHO) has promoted efforts in improving the food safety from farm to plate which started on World Health Day, 7 April 2015. The World Health Day 2015 slogan was “From farm to plate, make food safe”. The informal food production and marketing system is still strong in most countries of the South-East Asia Region, for the enforcement of food safety regulations. Traditionally, the preferences have been for hot and well-cooked food. These habits are partially responsible for preventing foodborne infections. In many countries street food has become very popular as it is cheap. Hygienic conditions are improving, provided that potable water supply and clean facilities are ensured by municipal authorities. Many waterborne and diarrhoeal diseases could be prevented with the introduction of bottled drinking water. The awareness and education on food safety by the consumers has strengthened in the enforcement of food standards. This has improved the hygienic practices and has helped in the prevention of foodborne illnesses. The “WHO Five keys to safer food” serves as the basis for educational programmes to train food handlers and educate the consumers. These help in preventing the foodborne illnesses. The important points are to keep food surfaces clean, washing of all utensils, plates and cutlery, keeping the raw food separate from the cooked food. Cooking food thoroughly to the appropriate temperature, keeping food at safe temperatures, both for serving and storage and using safe water and raw materials.