SCHEME OF TESTING AND INSPECTION FOR CERTIFICATION OF FLAVOURED MILK ACCORDING TO IS 4709: 1968 DOC:STI/4709/1 1.0 LABORATORY A laboratory shall be maintained which shall be suitably equipped and staffed, where different tests given in the specification shall be carried out in accordance with the methods given in the specification. 1.1. All testing apparatus shall be periodically checked and calibrated and records of such checks/calibration shall be maintained. 2.0. TEST RECORDS - All records of tests and inspection shall be kept in suitable forms approved by the Bureau. 2.1. Copies of any records and other connected papers that may be required by the Bureau shall be made available at any time on request. 3.0. QUALITY CONTROL - It is recommended that, as far as possible, Statistical Quality Control (SQC) methods may be used for controlling the quality of the product during production as envisaged in this Scheme (See IS 397 (Part 1) : 1992, IS 397(Part 2) : 1985 and IS 397 (Part 3) : 1980). 3.1. In addition, effort should be made to gradually introduce a Quality Management System in accordance with the Quality Management Systems - Requirements as per IS/ISO9001: 2000 and Food Hygiene Hazard Analysis and Critical Control Points as per IS: 15000: 1998, as appropriate to the activities of the organization. 4.0. STANDARD MARK The standard mark(s) as given in column (1) of the First Schedule of the licence shall be marked on each package of flavoured milk provided always that the material in each package to which this Mark is thus applied conforms to every requirement of the specification.
5.0 MARKING - Each bottle/container shall bear legibly and indelibly the following information: a) Name of the material and brand name, if any; b) Type of the Product 1. Pasteurised / Sterilized milk 2. Cow/buffalo/standardized/skimmed/toned/double toned milk 3. Flavoured / chocolate milk/ coffee milk / fruit milk etc., c) Name & address Of the Manufacturer d) Batch or code number & date of manufacturing e) Net Content f) Direction for storage; g) Best for consumption upto..(month and year in capital letters): or Best for consumption within months from the date of packing/manufacture; h) Any other requirement under the Standards of Weights and Measures (Packaged Commodities) Rules, 1977 and Prevention of Food Adulteration Act 1954 and Rules framed there under. 6.0. PACKING The material shall be packed as per 5.1 of IS 4709:1968. 7.0. LEVELS OF CONTROL The tests as indicated in Table 1 and at levels of controlspecified therein shall be carried out on the whole production of the factory covered by the scheme and appropriate records and charts maintained in accordance with clause 2.0 above. All the production that conforms to the Indian Standard and covered by this licence shall be marked with Certification Mark of the Bureau. 7.1. CONTROL UNIT For the purpose of this scheme, the total quantity of flavoured milk processed in one container of each flavour manufactured at a time shall constitute a control unit. 7.2. On the basis of test and analysis results decision regarding the conformity or otherwise of a control unit of flavoured milk to the requirements of the specification shall be made as follows:
7.2.1. One sample shall be drawn from every control unit during the process. The sample shall be tested for all the requirements as indicated in Table 1 of this STI. If the sample fails to confirm to anyone or more of these requirement(s), the entire material in the control unit shall not be marked. 8.0 RAW MATERIALS 8.1 The condensed milk used shall conform to IS 1166: 1986. Milk Powder used shall conform to IS 1165: 2002. Records of such conformity shall be made available to the Bureau on request. 8.2 Only permitted fruit juices shall be used. Canned or concentrated fruit juices shall comply with requirements given in the Food Products Order, 1955. 8.3 Only those colouring matters and flavouring essences shall be used which are permitted by the PFA Rules, 1955. 8.4 When stabilizers are used as a part of production process, the consumption. records shall be maintained. 8.5 The raw material used, processed stored under controlled conditions should be as per in Cl.3 of IS 4709:1968. 9.0 HYGIENIC CONDITIONS The material shall be manufactured, packed stored, and distributed under strict hygienic conditions (See 1S 2491: 1998). All the processing equipments should be properly cleaned and care should be taken to prevent contamination. 10.0. In respect of all other clauses of the specification, the factory shall maintain appropriate controls and checks to ensure that the product conforms to the various requirements of the specification. 11.0 REJECTION - A separate record shall be maintained giving information relating to the rejection of the production not conforming to the requirements of the specification and the methods of its disposal. Such material shall in no case be stored together with that conforming to the specification.
12.0 SAMPLES The licensee shall supply, free of charge, the samples required in accordance with Bureau of Indian Standards (Certification) Regulations, 1988, as subsequently amended, from its factory or godowns, The Bureau shall pay for the samples taken by it from the open market. 13.0 REPLACEMENT - Whenever a complaint is received soon after the goods with Standard Marks have been purchased and used, and if there is adequate evidence that the goods have not been misused, defective goods are replaced free of cost by the licensee in case the complaint is proved to be genuine and the warranty period (where applicable) has not expired. The final authority to judge the conformity of the product to the Indian Standard shall be with the Bureau. 13.1. In the event of any damages caused by the goods bearing the Standard Mark, or claim being filed by the consumers against BIS Standard Mark and not conforming to the relevant Indian Standard, entire liability arising out of such non conforming product shall be of licensee and BIS shall not in any way be responsible in such cases. 14.0. STOP MARKING The marking of the product shall be stopped under intimation to the Bureau if, at any time, there is some difficulty in maintaining the conformity of their product to the specification, or the testing equipment goes out of order. The marking may be resumed as soon as the defects are removed under intimation to Bureau. The marking of the product shall be stopped immediately if directed to do so by Bureau for any reason. The marking may then be resumed only after permission by the Bureau. The information regarding resumption of marking shall also be sent to the Bureau. 15.0. PRODUCTION DATA The licensee shall send to BIS as per the enclosed proforma to be authenticated by a Chartered Accountant a statement of quantity produced, marked and exported by him and the trade value thereof and of each operative year of the licence (See proforma enclosed).
FLAVOURED MILK TABLE 1 LEVELS OF CONTROL (Clause 7 of the Scheme of Testing and Inspection) Test Details Levels of Controls Clause Requirements/ Description Test Method No of samples Frequency Sterilized Pasteurised Clause Reference 4.4 Flavour Flavour 2.2 IS 4709-1968 One Each Control Unit 4.5 Keeping quality Keeping quality Appendix C IS 4238-1967 One Each Control Unit i) Creaming Index Creaming Index Appendix A IS 4238-1967 One Each Control Unit ii) iii) iv) Bacterial spores - Appendix E IS 4238-1967 One Daily - Total colony 5 IS: 1479 (Part III) - One Daily count 1962 - Coliform 8 IS: 1479 (Part III) - One Daily count 1962 v) - Phosphatase test 26 IS: 1479(Part II) - 1961 One Daily