Quality Control, Standards and Food Laws
Quality systems
Quality control checks the product; quality assurance designs the system so defects are prevented. The exam tests GMP, GHP, HACCP, ISO 22000, FSSC 22000 and the Indian regulatory framework.
Laws and standards
- The Food Safety and Standards Act, 2006 established FSSAI; regulations cover licensing, standards, additives, labelling and contaminants.
- FSSAI registration and licence thresholds commonly examined: basic registration up to ₹12 lakh annual turnover; state licence above ₹12 lakh up to ₹20 crore; central licence above ₹20 crore, plus certain categories such as importers and large manufacturers.
- BIS certification is product-standard based; AGMARK is an agricultural produce quality mark; Legal Metrology controls weights, measures and packaged-commodity declarations.
- Codex Alimentarius provides international food standards; WTO SPS and TBT agreements use them as reference.
- Tests: moisture, ash, acidity, total soluble solids, peroxide value, free fatty acids, protein, microbial count and sensory evaluation.
Worked example
A small bakery has annual turnover of ₹8 lakh. It needs basic registration with FSSAI, not a state or central licence, because turnover is below ₹12 lakh. The reasoning is to classify by the licensing threshold and then check whether the product category attracts additional requirements. If turnover grows beyond ₹12 lakh, the firm must upgrade to a state licence.
Traps
A licence is not the same as product certification. AGMARK is not mandatory for all foods. HACCP is a system, not a laboratory test. Do not quote thresholds without checking the current regulation, and do not confuse FSSAI with BIS.