Food Quality, Standards and Regulations
This domain tests food standards, labelling, licensing, adulteration and quality systems. Expect questions on FSSAI, BIS, AGMARK, Codex, HACCP, ISO 22000 and consumer protection.
Core concepts
- FSSAI: the national food safety regulator. Food businesses need registration or a licence according to size and turnover; labels must carry the FSSAI licence number where applicable.
- BIS and AGMARK: BIS standards and AGMARK grading are voluntary unless a specific product notification makes them mandatory.
- Codex: international food standards and codes of practice used for trade and risk management.
- Labels: name of food, ingredients, net quantity, nutrition information, veg or non-veg mark, allergen declaration, date marking, storage instructions and manufacturer details.
- Adulteration: adding inferior substances, removing valuable components or mislabelling. Testing may be physical, chemical or microbiological.
Worked example
A biscuit packet lists ingredients and net weight but omits the FSSAI licence number and the veg/non-veg logo. The product is non-compliant because mandatory label elements are missing, even if the biscuits are safe. The correction is to redesign the label, verify all mandatory declarations and obtain the correct registration or licence before sale.
Traps
Treating AGMARK as compulsory for every food; confusing BIS certification with FSSAI licensing; omitting the licence number; using best before and expiry date interchangeably; assuming a safe product is automatically a legally compliant label.