Quality Management Standards & Systems in Milk and Milk Products

By Skumar -

 

Quality Management Standards & Systems in Milk and Milk Products


(BIS/ISI, PFA, AGMARK, HACCP, FSSAI & Export Requirements)

Quality and safety of milk and milk products are ensured through national and international standards, laws, and certification systems. These systems protect consumer health, ensure fair trade, and enable international export of dairy products.

This blog covers:
✔ Indian quality standards and systems
✔ Food safety laws and certification
✔ HACCP system
✔ International export requirements
✔ 50 MCQs with answers & explanations

📌 1. BIS / ISI Standards

Bureau of Indian Standards (BIS)

  • National standards body of India

  • Formulates standards for milk, milk products, processing, packaging, labeling

ISI Mark

  • Certification mark under BIS

  • Indicates product conforms to Indian standards

Importance:

  • Ensures product quality and safety

  • Builds consumer trust

  • Mandatory for selected products

2. PFA Rules (Prevention of Food Adulteration Act)

  • Enforced in 1955 (now repealed and merged into FSSAI)

  • Aimed to prevent adulteration of food

Key Features:

  • Defined standards for milk & milk products

  • Prescribed limits for adulterants

  • Penal action for violations

Note: PFA is now replaced by FSS Act, 2006

3. AGMARK Standards

  • Quality certification for agricultural commodities

  • Governed by Directorate of Marketing & Inspection (DMI)

For milk products:

  • Ghee

  • Butter

  • Cream

  • Edible fats

Importance:

  • Grading based on quality

  • Helps in domestic and export trade

4. HACCP (Hazard Analysis and Critical Control Point)

Definition:

A preventive food safety system that identifies, evaluates, and controls hazards during food processing.

Types of Hazards:

  • Biological (bacteria, viruses)

  • Chemical (toxins, residues)

  • Physical (metal, glass)

7 Principles of HACCP:

  1. Conduct hazard analysis

  2. Identify CCPs

  3. Establish critical limits

  4. Monitor CCPs

  5. Corrective actions

  6. Verification procedures

  7. Record keeping

Importance:

  • Internationally accepted

  • Mandatory for exports

5. FSSAI (Food Safety and Standards Authority of India)

  • Established under FSS Act, 2006

  • Apex body regulating food safety in India

Functions:

  • Sets food standards

  • Issues licenses

  • Regulates labeling & packaging

  • Conducts food safety audits

Mandatory for:

  • Dairy plants

  • Milk collection centers

  • Processors and marketers

International Requirements for Export of Milk & Milk Products

To export dairy products, compliance with international standards is mandatory.

Major International Bodies:

  • Codex Alimentarius Commission (FAO/WHO)

  • ISO (International Organization for Standardization)

  • WTO – SPS & TBT agreements

Key Requirements:

  • HACCP implementation

  • FSSAI approval

  • Export Inspection Certificate (EIC)

  • Residue-free milk

  • Microbiological standards

  • Proper labeling & packaging

  • Cold chain maintenance

Major Export Markets:

  • EU

  • USA

  • Middle East

  • ASEAN countries

MCQs (50 Questions with Answers & Explanation)

1. BIS stands for:

A. Bureau of Indian Safety
B. Bureau of Indian Standards ✅
C. Board of Indian Standards
D. Bureau of International Standards

✔ Explanation: BIS is the national standards body of India.

2. ISI mark indicates:

A. Export quality
B. International standard
C. Conformity to Indian standards ✅
D. Organic product

3. PFA Act was enforced in:

A. 1947
B. 1955 ✅
C. 2006
D. 2011

4. PFA Act was replaced by:

A. BIS Act
B. AGMARK Act
C. FSS Act, 2006 ✅
D. ISO

5. AGMARK certification is issued by:

A. BIS
B. FSSAI
C. DMI ✅
D. ISO

6. AGMARK mainly deals with:

A. Industrial goods
B. Agricultural commodities ✅
C. Medicines
D. Textiles

7. HACCP is a:

A. Testing method
B. Product standard
C. Preventive food safety system ✅
D. Certification mark

8. HACCP focuses on:

A. End product testing
B. Prevention of hazards ✅
C. Increasing production
D. Packaging design

9. Number of HACCP principles is:

A. 5
B. 6
C. 7 ✅
D. 8

10. Biological hazard includes:

A. Glass
B. Metal
C. Bacteria ✅
D. Pesticides

11. Chemical hazard example is:

A. Hair
B. Glass piece
C. Antibiotic residue ✅
D. Stone

12. Physical hazard includes:

A. Virus
B. Toxin
C. Metal fragment ✅
D. Acid

13. CCP stands for:

A. Critical Control Point ✅
B. Common Control Process
C. Chemical Control Point
D. Central Control Process

14. FSSAI was established under:

A. PFA Act
B. BIS Act
C. FSS Act, 2006 ✅
D. AGMARK Act

15. FSSAI headquarters is located in:

A. Mumbai
B. Chennai
C. New Delhi ✅
D. Kolkata

16. FSSAI is responsible for:

A. Export promotion
B. Food safety regulation ✅
C. Agricultural grading
D. Industrial licensing

17. FSSAI license is:

A. Optional
B. Mandatory for food business operators ✅
C. Only for exporters
D. Only for retailers

18. HACCP is mandatory for:

A. Domestic sale only
B. Export of food products ✅
C. Small shops only
D. Farmers only

19. Codex Alimentarius is developed by:

A. WTO
B. ISO
C. FAO & WHO ✅
D. UNICEF

20. Codex standards help in:

A. Domestic trade only
B. International food trade ✅
C. Taxation
D. Advertising

21. ISO stands for:

A. International Safety Organization
B. International Standard Office
C. International Organization for Standardization ✅
D. Indian Standards Organization

22. ISO 22000 is related to:

A. Quality management
B. Environmental management
C. Food safety management ✅
D. Energy management

23. Export of milk products requires:

A. AGMARK only
B. HACCP compliance ✅
C. ISI only
D. Local license only

24. SPS agreement under WTO relates to:

A. Pricing
B. Packaging
C. Sanitary and Phytosanitary measures ✅
D. Branding

25. TBT agreement deals with:

A. Trade barriers
B. Technical standards ✅
C. Transport rules
D. Tax laws

26. Export Inspection Certificate is issued by:

A. FSSAI
B. BIS
C. EIC/EIA ✅
D. AGMARK

27. Residue-free milk means:

A. No fat
B. No microbes
C. No antibiotic or pesticide residues ✅
D. No water

28. Cold chain maintenance is important to:

A. Improve color
B. Reduce cost
C. Maintain quality & safety ✅
D. Increase fat

29. Labeling requirements include:

A. Brand name only
B. Nutritional information ✅
C. Color design
D. Advertisement content

30. BIS standards are:

A. Voluntary for all products
B. Mandatory for selected products ✅
C. Only for export
D. Only for import

31. HACCP records are maintained for:

A. Legal action
B. Verification and traceability ✅
C. Advertisement
D. Cost control

32. AGMARK grading helps in:

A. Tax collection
B. Quality assurance ✅
C. Food safety inspection
D. Packaging design

33. FSSAI regulates:

A. Milk production only
B. Entire food supply chain ✅
C. Export only
D. Import only

34. HACCP system is:

A. Reactive
B. Preventive ✅
C. Corrective only
D. Punitive

35. International export markets require:

A. High fat milk only
B. Compliance with Codex standards ✅
C. Local standards only
D. No certification

36. WTO stands for:

A. World Trade Office
B. World Technical Organization
C. World Trade Organization ✅
D. World Transport Organization

37. Quality management ensures:

A. Higher price only
B. Consumer safety and confidence ✅
C. More packaging
D. Faster marketing

38. Milk adulteration is prevented by:

A. BIS only
B. PFA/FSSAI ✅
C. AGMARK only
D. ISO only

39. HACCP verification includes:

A. Monitoring CCPs
B. Reviewing records ✅
C. Hazard analysis
D. Packaging

40. Export of dairy products from India requires approval from:

A. BIS
B. FSSAI & EIC ✅
C. AGMARK only
D. ISO only

41. Codex standards are:

A. Mandatory laws
B. Voluntary international standards ✅
C. National laws
D. Private standards

42. FSSAI logo on food indicates:

A. Export quality
B. Organic product
C. Compliance with food safety standards ✅
D. AGMARK product

43. HACCP improves:

A. Shelf life only
B. Product safety & quality ✅
C. Color
D. Fat content

44. Milk export to EU requires:

A. BIS certification only
B. HACCP & residue-free compliance ✅
C. AGMARK only
D. Local license only

45. ISO standards are:

A. Country specific
B. International ✅
C. Regional
D. Private only

46. PFA Act objective was to:

A. Promote export
B. Prevent food adulteration ✅
C. Improve packaging
D. Increase production

47. Quality management system ensures:

A. Uniform taste
B. Safety, quality & compliance ✅
C. Low cost only
D. Faster processing

48. Food business operator must obtain:

A. AGMARK
B. FSSAI license ✅
C. ISO certificate only
D. BIS mark only

49. HACCP documentation is important for:

A. Certification
B. Traceability & audit ✅
C. Advertisement
D. Packaging

50. International dairy trade is mainly guided by:

A. BIS
B. AGMARK
C. Codex Alimentarius ✅
D. PFA



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