Explain the four classification of food standards that are listed below.
1. Permissive standard's
2. Voluntary standard's
3. Mandatory standard's
4. Prohibitory standard's
1. Permissive standards: These standards provide guidelines and regulations that give food manufacturers a choice on whether or not to adhere to them. Compliance with permissive standards is not mandatory, but companies may choose to follow them as best practices to ensure the safety and quality of their products.
2. Voluntary standards: Voluntary standards are developed by industry organizations, consumer groups, or government bodies and are optional for food manufacturers to comply with. These standards are designed to address specific issues related to food safety, quality, and labeling. Companies may choose to follow voluntary standards to differentiate their products in the market or to align with industry best practices.
3. Mandatory standards: Mandatory standards are regulations set by government agencies that must be followed by food manufacturers to ensure the safety and quality of food products. Compliance with mandatory standards is legally required, and failure to do so can result in fines, penalties, or legal action. These standards are put in place to protect consumer health and safety and to ensure fair trade practices.
4. Prohibitory standards: Prohibitory standards are regulations that restrict the use of certain ingredients, additives, or processes in food production. These standards are put in place to protect consumer health and safety by prohibiting the use of substances or practices that are deemed harmful or unsafe. Compliance with prohibitory standards is mandatory, and failure to comply can result in legal consequences.