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F.P.O: Any
food (fruit and vegetables) processing unit has
to register itself under Food Product Order (FPO).
The unit has to manufacture products in conformity
with the sanitary requirements and appropriate
standard of quality and composition as specified,
norms of minimum area required for manufacturing
& storage, and minimum production permissible.
Qualification of technical staff and minimum equipment
are also specified and are subject to inspection
under the act.
ISI Mark :
The Bureau of Indian Standards (BIS) has evolved
standards for monitoring the quality of finished
products by laying down the specifications for
each product and its testing methods and those
units that comply with these standards and register
themselves with BIS and agree to pay the prescribed
fee are allowed to use the ISI logo on the product
as mark of quality.
AGMARK:
AGMARK is akin to the ISI mark but specific for
food products and the Department of Agriculture
marketing and inspection, Government of India
(GOI), gives this certification. The Department
has offices in every state to facilitate the entrepreneurs.
Agmark certification is optional depending upon
the need for quality assurance by the customers.
ISO 9000/ 14000:
The ISO 9000 standard was developed by the International
Organisation for Standardization (ISO), Geneva.
It is an internationally recognised quality business
system benchmark that can be applied to any business
system in any environment.
The new and existing
units in Agro industries can promote their quality
/ management systems with the view to strengthen
their marketing and export capabilities by going
for ISO 9000 certification.
The ISO 9000 series
of standards include a number of guideline standards
and three Quality Assurance (QA) models viz. .ISO
90Q1,9002 & 9003. Now there is ISO 14000.
The QA models are to be chosen depending upon
the nature of activities undertaken by an organization.
HACCP: This
is essential for the product which are to be Exported.
The Hazard Analysis Critical Control Points (HACCP)
concept is a preventive system of control , particularly
with regard to microbiological hazards . It is
a system approach for estimating the risks in
producing a food product Hazard Analysis is the
identification of sensitive ingredients, critical
process points and the relevant human factors,
as they affect product safety.
For list of APEDA
recognised Certification Bodies Click More...
A list of APEDA
recognised Laboratories Click More...
APEDA provides assistance
to exporters & producers for installing quality
management systems. The subsidy is to the extent
of 50% of the cost subject to a ceiling of Rs.
2 lacs per beneficiary for each system.
ORGANIC FOODS
: Government of India, under the Ministry
of Commerce launched the National Organic Programme
in April 2000. National Organic Standards have
been formulated under which the APEDA, Spices
Board, Tea Board and Coffee Board have been designated
as Accreditation Agencies. A list of APEDA recognised
certifying agencies Click More...
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