Food Quality Measurement And Food Safety Standards

Food Quality Measurement And Food Safety Standards

Food Quality Measurement

Food quality has both subjective and subjective aspects. Appearance, texture and taste are largely subjective attributes, while nutritional and bacterial quality are not. The last two scores can be measured objectively by chemical analysis, bacterial counts, or other specific tests. 
Food quality is characterized by characteristics acceptable to consumers. These include external factors such as aspect (shape, size, luster, color), texture and taste. Other factors are legal quality standards and internal factors like chemical, physical, microbiological.

Food Quality

Characteristics of food acceptable to consumers. It includes external factors such as taste, texture and appearance and internal factors such as chemical, physical and microbial.
A combination of attributes or characteristics of a product will be important in determining the degree of acceptability of that product to the consumer. So the higher the degree of acceptability, the higher the quality and the lower the degree of acceptability, the lower the quality.

Main Purpose Of Food Quality Measurement

  • Providing customers with good quality food and organic food.
  • To prevent food adulteration which leads to consumer fraud, loss of nutritional value of food and loss.
  • To reduce naturally occurring toxins in food.
  • To prevent poor handling and spoilage of foods due to microbial contamination.
  • To prevent the presence of hazardous chemicals in foodstuffs due to lack of control over the use of pesticides.
  • Preventing excessive addition of food additives and use of wrong additives.

Food Quality Control

Programmed and coordinated activities of integrity organizations to maintain and improve the quality of food products

Food safety

The basic concept of food safety is that when food is consumed fresh or processed food will not harm the consumer as long as the expected guidelines are followed during its preparation. Food becomes potentially harmful when it is exposed to hazardous ingredients and when guidelines for intended use are not followed.

Food Safety Standards

The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Ministry of Health and Family Welfare, Government of India and FSSAI is a consolidated Law relating to Food Safety and Regulation
FSSAI is responsible for protecting public health by regulating and supervising food safety