risk assessment · namkeen soya chap royal mung vadi cut red paprika in brine poori tang orange...
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RISK ASSESSMENT
Reliance on Databases:
Identifying existing risks
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Sc. Committee&
Sc. Panels (8)
Food Authority
Risk Communicat
ion
RISK BASED ORGANIZATIONAL STRUCTURE
Managing Risks
GENERALFOOD SAFETY MANAGEMENT SYSTEM
MEASUREMENT
RISK PROFILE
PERFORMANCE
FSSAI - 16. 3b
SURVEILLANCE MONITORING & EVALUATION
CONTROL RISK - FACTORY INHERENT RISK - MARKET
GHP-GMP-GLP
HACCP
INSPECTIONS
3P AUDIT
PROCESS STDS (SELF CONTROL) STANDARDS
PRODUCT
Labeling
Food Additive
Contaminant
Pesticide
Ingredient
ProductCERTIFICATION
SELF AUDIT
TRACEABILITY
RECALL PLAN
SAFETY OBJECTIVE
AntibioticsCategory
Other . . . .
RULE MAKING
RULE IMPACTRISK
ASSESSMENT CELL
DATA
FACTORY INSPECTION
(Source)
LAB RESULTS
(Market)
FOOD RISK INSTITUTION NETWORKING SYSTEM
FRINS
NATIONAL CENTER DISEASE CONTROL
NCDC
DATA DATA DATA
SPECIFIC FOOD SURVEYS
PACT
TOTAL DIET STUDY
TDS
Support Systems for Risk Assessment
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1. MONITORING & CONTROL & SURVEILLANCE
Enforcement - directed - result based - consumer benefit measured Preventive (Safety) - trend rising (e.g. color additives) Emerging risk -
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GNCT database Analysis
Pre-requisite learning
Conceptualizing -
Risk based data base for FSSAI
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Analyst Test Reports
S. No Data requested from No. of reports received
Time period
1. Delhi (GNCT) online August 2011
2 Maharashtra 114 January-March, 2016
3 TamilNadu 50 January-March, 2016
4 Gujarat 18 January-March, 2015 and 2016
5 KarnatakaNot Received6 CFL, Kolkata
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GNCT - Data base 1. Good Data base - perhaps one of its kind in the country
– Gives a wealth of information
2. Overview of All Tests done – 2011 - 2016 (50months)
– 2015 (12 months)
3. Data mining of 2015 -– Most frequent failure (GMSUV)
– Which food sector/products failing
– What parameter is it failing
– Why is it failing ???
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Beverages (not
dairy, fruit, veg)2%
Cereal & Cereal Prdts
9%
Dairy Prdts & Analogs
20%
Fats, Oils, Fat Emulsions
13%Fruits &
Vegetables5%
Non Standard
36%
other0%
Salt Spices
& Cond13%
Sweetening Agt1%
Sweets & Confection
1%
[50 month] Beverages (not
dairy, fruit, veg)
2%
Cereal & Cereal Prdts
9%
Dairy Prdts & Analogs
17%
Fats, Oils, Fat
Emulsions9%
Fruits & Vegetable
s4%
Non Standard
45%
other0%
Salt Spices &
Cond12%
Sweetening Agt1%
Sweets & Confectio
n1%
[12 month]
Beverages (not
dairy, fruit, veg)1%
Cereal &
Cereal Prdts
5%
Dairy Prdts & Analogs
22%
Fats, Oils, Fat Emulsions
15%
Fruits & Vegetables
5%
Non Standard
41%
other1%
Salt Spices
& Cond9%
Sweetening Agt0%
Sweets & Confection
1%
12m 2013-14 Inspection & Analysis
Reflects similarity - routine 36-45% Non Standard Foods (always highest)
17-22% Milk & Milk Products 9-13% Spices 9-13% Oils 4-5% Fruits & Vegetables
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GENUINE89%
MISBRANDED3%
SUBSTANDARD
3%UNSAFE
4%
VIOLATION1%
50 Month (2011-16)
GENUINE
MISBRANDED
SUBSTANDARD
UNSAFE
VIOLATION
GENUINE85%
MISBRANDED6%
SUBSTANDARD
3%UNSAFE
4%
VIOLATION2% 12 Month: 2015
GENUINE
MISBRANDED
SUBSTANDARD
UNSAFE
VIOLATION
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2013-14 (12 months)
2015 (12 months)
In 2015
NSF 45% of total samples NSF 64% up in 2015
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Genuine79%
Misbranded9%
Substandard1%
Unsafe7%
Violation4%
Failure Type
Genuine
Misbranded
Substandard
Unsafe
Violation
NON STANDARD 12M
FAILURE TYPE No
Genuine 601
Misbranded 65
Substandard 6
Unsafe 57
Violation 31
13
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UNSAFE: 2015
TOBACCO
NOODLES
SWEETS
WHEAT/SELA RICE/ROLLED OATS
PREPARED FOODS
AMCHOOR CHUTNEY
/IMLI CHUTNEY
SUGAR COATED SAUNF
MURMURA/POP CORN
PAPARI NAMKEEN
SOYA CHAP
ROYAL MUNG VADI
CUT RED PAPRIKA IN BRINE
POORI
TANG ORANGE CONCENTRATE
DAL CHINI WHOLE
FOODS UNDER NON STANDARD NOTOBACCO 9NOODLES 12SWEETS 13
WHEAT/SELA RICE/ROLLED OATS 3
PREPARED FOODS 6AMCHOOR CHUTNEY /IMLI CHUTNEY 2SUGAR COATED SAUNF 2MURMURA/POP CORN 2PAPARI NAMKEEN 2SOYA CHAP 1
ROYAL MUNG VADI 1CUT RED PAPRIKA IN BRINE 1POORI 1TANG ORANGE CONCENTRATE 1DAL CHINI WHOLE 1TOTAL 57
COLOR 50%
LEAD26%
TOBACCO18%
INSECT /FUNG
6%UNSAFE TYPE
COLOR
LEAD
TOBACCO
INSECT /FUNG
14
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0
1
2
3
4
5
6
7
8
9
1 2 3 4 5 6 7 8 9 10 11 12 13
mg/
kg
Noodle
TASTEMAKER
CAKE
Sample CAKE TASTEMAKERN31 0.33 2.9N33 0 6.98N35 1.97 6.48N36 0.27 4N37 0 3.54
N38 0.89 3.89N39 0.93 3.91N40 1.25 4.59N41 1.43 3.05N42 0 3.95N43 0 4.09
N44 0 3.6N45 1.76 4AVG 0.68 4.2
1. “Tastemaker’ tests higher for lead2. Reasons - sources3. Remedy - long term
15
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s4 S5 S6 S7 S8 S9 S10 S11 S14 S20 S21 S27 S52
SAMPLE 119 131 149 145 135 115 123 118 234 124 220 157 133
0
50
100
150
200
250
m
g
/
k
e
INDIAN SWEETS
1. Maximum Limit 100 ppm2. Average 146 ppm
Exceeding ML -
o legal infringement
Exceeding ADI -
o determines safety
Reason for excess ?
o Insufficiency of limit?o Inability to test ?
Remedy ?
16
NON STD79%
CEREAL10%
SPICE4%
SWEETENER4%
F&V3%
UNSAFE FOODS 2015
NON STD
CEREAL
SPICE
SWEETENER
F&V
TOTAL UNSAFE 2015
NON STD 57
CEREAL 7
SPICE 3
SWEETENER 3
F&V 2
TOTAL 72
What is the ‘ story ‘
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0
200
400
600
800
1000
1200
1400
1600
Genuine Misbranded Substandard Unsafe Violation
Sample Tested in 2015
Food Category
No. of sample tested
Genuine 1431
Misbranded 101
Substandard 41
Unsafe 73
Violation 33
“Sub-standard” an article of food shall be deemed to be sub-standard if it does not meet thespecified standards but not so as to render the article of food unsafe
SUB STANDARD
0
2
19
6
1
0 0
6
1
5
0
1
0
2
4
6
8
10
12
14
16
18
20
A B C D E F G H I J K L
Analysis Report of Substandard Food Products
A-BeveragesB-Cereal and Cereal ProductsC- Dairy Products and AnaloguesD- Fats, Oils and Fat EmulsionsE-Irradiation Of FoodF- Meat and meat ProductsG- Non StandardH- Salt, Spices and CondimentsI- Sweetening agentJ- Sweets and Confectionery
TOTAL 41
0
1
2
3
4
5
6
7
A B C D
Milk Fat less than prescribed limit
BR reading exceeds, RM Value
less than prescribed limit, Baudounin test
positive
Milk fat and SNF less Milk SNF less than the presribed
Reason Behind the Substandard Food Product
Pasteurized Full
Cream Milk
Standarized Milk
Toned MilkFull Cream
MilkFull Cream
MilkToned Milk Mixed Milk Mixed Milk
Pasteurized Full
Cream Milk
Observation 8.59 8.16 8.24 8.64 8.6 8.24 7.14 8.21 8.76
Standard 9 8.5 8.5 9 9 8.5 8.5 8.5 9
0
1
2
3
4
5
6
7
8
9
10
Data-based Surveillance and monitoring
1. Risk based inspections/analysis - food sector wise
Fish, meat, poultry - low to nil
Fresh fruit, vegetables - pesticide residues, contaminants - low to nil
Food grains, nuts - toxins - low to nil
2. Failure reductions - intent and measure?
E.g. Indian Sweets - exceeding color limits
Milk - Solids non fat (SNF)
Review of standards/analytical reproducibility
3. Targeted Enforcement Action
Directed V/s Routine actions
4. Review Analyst decisions -
Quality of citing offences
Role of FSO/DO - in safety and risk reduction (review)
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Analyst Test Reports -
FDA Total Reports Non Conforming Conforming
Maharashtra 114 64 50
Tamilnadu 50 42 8
Gujarat 18 18 0
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1. Failures declared as “Non conforming”2. Not grouped as: Misbranded, Substandard, Unsafe and Violation3.
MAHARASHTRA
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S. No Food Category Genuine Misbranded Substandard Unsafe Violation
1 Cereal & Cereal Products
8 2 0 0 0
2 Dairy Products & Analogues
21 1 17 0 5
3 Fats, Oils & Fat Emulsions
11 0 11 0 0
4 Non-Standard 1 5 2 6 6
5 Fruit & Vegetable Products
3 0 0 1 0
6 Salt, Spices, Condiments & Related Products
5 0 2 4 0
7 Beverages 1 2 0 1 1
8 Other Food Products and Ingredients
0 0 0 1 2
9 Total 50 10 32 13 14
25
Food Category wise Sample Taken in January-March,2016
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0
1
2
3
4
Milk Fat and SNF Milk Fat Milk Protein SNF BRR, R Value Milk Fat & Milk Solid
Pe
rce
nta
ge
Factors for substandard food
Reason for substandard food in Dairy products and Analogues
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0
1
2
3
4
5
6
7
8
Pe
rce
nta
ge
Factors
Reason For Unsafe Food
2. GUJARAT
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S. No Food Category Misbranded Substandard Unsafe
1 Cereal & Cereal Products
0 1 1
2 Dairy Products & Analogues
0 3 0
3 Fats, Oils & Fat Emulsions
0 7 0
4 Non-Standard 2 0 3
5 Beverages 1 0 0
6 Total 3 11 4
29
Food Category wise Sample Taken in January-March,2016
Analyst Report Data: PHL, Vadodara
S. No Year Month Total No. of samples received
Total no. of samples analyzed
Total no. of samples passed
Total no. of samples failed
1 2015 January 112 112 112 00
2 2015 February 106 106 100 06
3 2015 March 94 94 89 05
TOTAL 312 312 301 11
4 2016 January 92 92 90 02
5 2016 February 96 96 90 06
6 2016 March (up to 29.03.2016)
50 47 46 01
TOTAL 238 235 226 09
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Reason for Substandard Food Sample
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(Cottonseed Oil)BRR, Iodine Value, BTT, AV
64% (7)
(Besan)Foreign Starch
9%
(Paneer), BRR9%
(Kulfi) TSS, Milk Fat, BRR
9%
(Ghee) BRR, RM Value
9%
TAMILNADU
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S. No Food Category Genuine Misbranded Substandard Unsafe Violation
1 Cereal & Cereal Products
5 0 0 1 3
2 Dairy Products & Analogues
0 1 8 1 0
3 Fats, Oils & Fat Emulsions
0 5 2 0 1
4 Non-Standard 0 2 1 6 3
5 Fruit & Vegetable Products
1 3 2 1 3
6 Salt, Spices, Condiments & Related Products
1 1 1 4 1
7 Beverages 1 1 1 1 1
8 Sweetening agent including Honey
0 1 1 2 0
9 Sweets & Confectionery
0 1 1 1 0
10 Total 8 15 17 17 12
33
Food Category wise Sample Taken in January-March,2016
Reason for Substandard Food for Dairy Products and Analogues
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0
0.5
1
1.5
2
2.5
3
3.5
Milk Fat and SNF SNF Milk Fat BRR, Reichert Value
Pe
rce
nta
ge
Factors
Hot Milk &
Buffalo Milk
Cow Milk
Paneer
Ghee
Unsafe Food Analysis
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5%5%
33%
6%
28%
6%
6%
11%
Cereal & Cereal Products
Dairy Products & Analogues
Non-Standard
Fruit & Vegetable Products
Salt, Spices, Condiments & Related Products Beverages
Sweets and Confectionery
Sweetening agent includig honey
Fats, Oils & Fat Emulsions
0
2
4
6
8
10
12
14
Synthetic Colour Live Insects, Acidity Extracted Fat
Mineral Oil, Starch
Sulphur DioxideP
erc
en
tage
Factors
Reason for unsafe food
Moving Forward: 1. Monthly Analyst Test Reports (10th every month)
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Summary• National database
• Risk based test reports
• Risk based inspection reports (FSMS)
• Categorize food failures (by risk)• Safety (microbiological, contaminants, residues etc.
• Quality/Composition
• Economic fraud
• Monitoring trends
• Enforcement Prioritization
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FSSAI
Thank You