legislation

In this unit, the conformance of the product process should be examined by national, European and international regulations, which in order to check the quality and safety of the industrial production process. The reference legislations are relevant with Codex Alimentarius and the Food Standard Agency. As seen in before tasks from 1 to 3, some of the specific processes should be relevant with legislation to check out the quality and safety, they are storage, washing, blanching, and packaging. (2) The amount of cereal and/or starchy root shall not be less than 25 per cent of the final mixture on a dry weight for weight basis. (3) Exposure to cadmium at the population level should be reduced, and in the cereal foods, the maximum content of cereal should be 0.05 mg/kg wet weight. For the quality factors in Codex Alimentaruis **Beans** should have: **Brown Rice** should have: - Lower moisture limits should be required for certain destinations in relation to the climate, duration of transport and storage. **Beans and Brown Rice** both contain: It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/PCP 1-1969), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product. **__Washing:__** Using flowing water to remove physical, chemical, and microbiological hazards from ingredients to increase the quality and safety of the product. It based on the Food Safety Agency (FSA). The FSA ensures that food safety is given priority during the authorisation and monitoring of pesticides. The Chemical Regulation Directorate (CRD) and microbiological safety are responsible for UK policy on pesticides. **__Blanching:__** Red Beans should be pre-cooked for 5 minutes, in order to inactive the enzyme activity and change the texture as well. They are based on the aims of Food Safety Agency and Codex Alimentarius. **__Packaging:__** In this task, the package of the product has to decide with Mr. Paul, the suggestion was using an aluminium paper bag in the outside of tea bag. But the aluminium paper bag was monitored by the Food Standards Agency. In the most recent study published in 2009, the level of aluminium has recently been lowered. Because research is being carried out to find out more about the different forms of aluminium in food and how they might affect consumers. Therefore, the level of aluminium should be controlled in the recommendation regulation level, which is the aluminium content in the food by less than 1 milligram per kilogram of food and/ or less than 10 milligrams per kilogram for 85% of foods. ** Reference ** Codex Alimentarius [online]. [Accessed 5 July 5, 2011]. Available from: [] [] [] Food Standard Agency [online]. [Accessed 5 July 2011]. Available from: [] [] [] []
 * Task 7: determine if the production process is in compliance with relevant national, European and international regulations **
 * __Storage:__** Brown Rice and Red Beans are stored in cool temperature and less oxygen room to extend the shelf-life. Basic food law /commission regulations 2006 contains (1) Processed cereal-based foods are prepared primarily from one or more milled cereals and/or starchy root products.
 * A reasonably uniform colour
 * free from foreign flavour
 * clean and free from foreign material and with regard to visual defects subjects
 * reasonably free from damage by insects or disease
 * for whole beans normally developed and without excessive small pieces
 * in generally, it shall safe and suitable for human consumption
 * shall be free from abnormal flavours, odours, living insects and mites
 * in specific factors, the moisture content of rice is 15%m/m max
 * Shall be free from microorganisms in amount which may represent a hazard to health
 * Shall be free from parasites which may represent a hazard to health, and
 * Shall not contain any substance originating from microorganisms in amounts which represent a hazard to health