In addition to the conditions specified in rule 7 of the Grading and Marking Rules, the Certificate of Authorisation shall be suspended or cancelled, if a holder of the same, fails to comply with the following conditions:-
(i) The premises and the equipments should be often disinfected so as to maintain high order of hygienic and sanitary conditions which may be got inspected periodically by the local Health Authorities and a certificate be obtained;
(ii) The grinders and other equipments must be cleaned periodically;
(iii) No toxic or non toxic material other than those permissible shall be stored in the authorised premises;
(iv) In the case of resin-coated utensils, recoating will be done after every three years and the packer shall have to furnish certificate to this effect;
(v) The personnel engaged in processing and packing of the product should be got medically checked up at least once in a year.
(vi) The authorised packer shall provide all necessary facilities and assistance to the approved chemist for carrying out the analysis and grading and marking of Vermicelli, Macaroni and Spaghetti;
(vii) The authorised packer and approved chemist shall maintain proper record of raw materials used in processing the product and their analysis.
He shall also submit the periodical returns to the Directorate of Marketing and Inspection in the Proforma prescribed in the relevant grading and marking instructions issued by the Agricultural Marketing Adviser as per rule 3 (8) of the Grading and Marking Rules.
SCHEDULE-I (See rule 5) Design of Agmark Insignia Name of Commodity :
Grade :
http://agmarknet.nic.in/vmsgrad2003.htm
SCHEDULE-II (See rules 3 and 4) Grade designation and quality of Vermicelli, Macaroni and Spaghetti ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ---------------------- Grade Quality designation ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- --------------------- Special requirements ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- -------------------- Limit of tolerance (percent by mass) ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- -------------------- Moisture Total Ash Acid insoluble *Nitrogen Cooking Test, Free Acidity (on dry ash (on dry (on dry total solids (ml. of 1 N.
basis) basis) basis) in gruel NaOH solution per 100 gm of product) (Max.) (Max.) (Max.) (Max.) (Max.) (Max.)
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ------ 1 2 3 4 5 6 7 Special 10 0.7 0.05 1.80 8 3 Standard 12 1.0 0.10 1.70 8 4 · The total protein may be calculated as (Nx5.7) where N stands for total nitrogen percentage by mass and 5.7 is the conversion factor.
Description General Requirements 8 9 Vermicelli, Macaroni and Spaghetti means the products obtained from Suji or Maida with or without addition of ingredients like edible groundnut flour, tapioca flour, soya flour, milk powder, spices, vitamins, minerals, edible casein, edible oil seed flour, gluten, vegetable or vegetable products, fruits and fruit products by kneading the dough and extending it to any shape and form. It shall be free from added colour, dirt, dust, insects, larvae and impurities or any other extraneous matter;
The forms and dimensions of Vermicelli, Macaroni and Spaghetti should be as given below:
1) Vermicelli The material should be in the form of solid rods of diameter between 0.5 and 1.25 mm.
2) Macaroni The material may be of two types, namely, long goods or cut goods:
a) The long goods should be in the form of tubular rods, smooth or corrugated. These should have the outer diameter ranging between 3 and 5 mm and of wall thickness of about 1mm.
b) The cut goods should be obtained by extrusion and may be in the form of elbows, tubes, shells, alphabets, numerals, stars, wheels rings, rice, melon seeds as agreed to between the purchaser and the supplier.
3) Spaghetti 1) Vermicelli, Macaroni and Spaghetti shall be of good characteristic colour, flavour and odour and shall be free from rancidity, mustiness, bitterness or any other undesirable taste or odour. It shall also be free from impurities, larvae, dirt, dust, rodent hair and excreta, insect fragments, live or dead insects, foreign matter, cracks, flaws, mould, insect infestation or other spoilage. The material shall retain its shape and show no signs of disintegration and shall swell appreciable when plunged into vigorously boiling water and kept boiled for 10 minutes. The flavour of the cooking shall be good and without objectionable taste and odour.
The material shall be smooth to touch and shall not contain any added colouring matter.
2. Enrichment.
Subject to the agreement between the purchaser and the supplier, the material may be fortified with one or more of the following:- a) Mineral – Calcium, Phosphorus and Iron.
b) Vitamin – A, B-Complex and D
3. The product shall be derived from raw materials and ingredients quality of which meets the mandatory requirements under the Prevention of Food Adulteration Act, 1954 and Prevention of Food Adulteration Rules, 1955 as amended from time to time.
The material should be in the form of solid rods of diameter
1mm.
4. The product shall have its natural colour.
5. The product shall not contain aflatoxin more than 30 micrograms per kg.
6. The product shall comply with restrictions in regard to Naturally occurring toxic substances (rule 57-B), Insecticides and Pesticides residue (rule 65) and Poisonous metals (rule 57) as per Prevention of Food Adulteration Rules, 1955 and its amendment from time to time.
( File No.:18011/7/97-M.II) (P.K.AGARWAL) Joint Secretary(Agricultural Marketing) http://agmarknet.nic.in/vmsgrad2003.htm