FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA

FLOW OF INFORMATION

❑ INTRODUCTION
❑ FSSAI
❑ BIS
❑ AGMARK
❑ HIGHLIGHTS OF THE FOOD SAFETY AND STANDARD ACT,2006
❑ CONCLUSION
 DEFINITON OF ‘FOOD’ AS PER FSSAI
ACT

“Food "means any substance, whether processed,

partially processed or unprocessed, which is intended for
human consumption and includes primary food,
Genetically modified or engineered food or food containing
such ingredients, infant food, packaged drinking water,
alcoholic drink, chewing gum, and any substance, including
water used in food during its manufacture, preparation or
treatment.
 FOOD SAFETY –WHY NEED?

➢ Food safety means an assurance that the food is

acceptable for human consumption according to its
intended use.

➢ “Standard”, in relation to any article of food, means the

standards notified by the Food Authority.
➢ It is of vital importance to all consumers & food
business operators- engaged in production,
processing, distribution & sale.

➢ It provides confidence to consumers that the food they

buy and eat will do no harm to them and that they are
protected from adulteration/fraud.
Food Safety is a practice that preserve the quality
of food to prevent contamination & food-borne
illnesses. It is very important to make sure
the food we eat is not contaminated with probable
harmful bacteria, toxins, parasites & chemicals.
 THE IMPORTANCE OF FOOD SAFETY
“FOOD SAFETY INCLUDES A NUMBER OF ROUTINES THAT SHOULD BE
FOLLOWED TO AVOID POTENTIALLY SEVERE HEALTH HAZARDS. IN THIS
WAY FOOD SAFETY OFTEN OVERLAPS WITH FOOD DEFENSE TO
PREVENT HARM TO CONSUMERS.
THE TRACKS WITHIN THIS LINE OF THOUGHT ARE SAFETY BETWEEN
INDUSTRY AND THE MARKET AND THEN BETWEEN THE MARKET AND THE
CONSUMER. IN CONSIDERING INDUSTRY TO MARKET PRACTICES,
FOOD SAFETY CONSIDERATIONS INCLUDE THE ORIGINS OF FOOD
INCLUDING THE PRACTICES RELATING TO FOOD LABELING, FOOD
HYGIENE, FOOD ADDITIVES AND PESTICIDE RESIDUES, AS WELL AS
POLICIES ON BIOTECHNOLOGY AND FOOD AND GUIDELINES FOR THE
MANAGEMENT OF GOVERNMENTAL IMPORT AND EXPORT INSPECTION
AND CERTIFICATION SYSTEMS FOR FOODS. IN CONSIDERING MARKET
TO CONSUMER PRACTICES, THE USUAL THOUGHT IS THAT FOOD
OUGHT TO BE SAFE IN THE MARKET AND THE CONCERN IS SAFE
DELIVERY AND PREPARATION OF THE FOOD FOR THE CONSUMER.”
 FOOD SAFETY OBJECTIVE

• . FOOD SAFETY OBJECTIVES ARE THE MAXIMUM FREQUENCY

AND/OR CONCENTRATION OF A MICROBIAL HAZARD IN THE
FOODSTUFF AT THE TIME OF CONSUMPTION IN ORDER TO MEET A
PUBLIC HEALTH GOAL, SUCH AS THE APPROPRIATE LEVEL OF HEALTH
PROTECTION (ALOP).
• FOOD SAFETY OBJECTIVES (FSO) AND “PERFORMANCE OBJECTIVES” (POS) ARE NEW
CONCEPTS THAT HAVE BEEN INTRODUCED TO FURTHER ASSIST GOVERNMENT AND
INDUSTRY IN COMMUNICATING AND COMPLYING WITH PUBLIC HEALTH GOALS. THESE
TOOLS ARE ADDITIONAL TO THE EXISTING PROGRAMS OF GOOD AGRICULTURAL
PRACTICES (GAPS), GOOD HYGIENIC PRACTICES (GHPS), AND HAZARD ANALYSIS
CRITICAL CONTROL POINT (HACCP), WHICH ARE THE MEANS BY WHICH THE LEVELS OF
POS AND FSOS WILL BE MET. HENCE FSOS AND POS BUILD ON, RATHER THAN REPLACE,
EXISTING FOOD SAFETY PRACTICES AND CONCEPTS. THE NEW RISK MANAGEMENT
APPROACHES THAT ARE OUTCOME BASED OFFER FLEXIBILITY OF OPERATION, WHICH
CAN BE VERY IMPORTANT WHEN CONSIDERING THE MOST EFFECTIVE CONTROL
MEASURES IN A PARTICULAR REGION OR OPERATION. HOWEVER, PERHAPS THE MOST
CRITICAL ASPECT OF THESE NEW DEVELOPMENTS IN TERMS OF GLOBAL FOOD-BORNE
DISEASES IS WHETHER SUCH NEW APPROACHES ALLOW FOR FOOD SAFETY CONTROL
MEASURES AND REGULATIONS TO BE DEVELOPED AND IMPLEMENTED MORE RAPIDLY.
MANY OF THE FOOD SAFETY ISSUES THAT ARE FACED TODAY ARE MORE COMPLEX IN
NATURE, FREQUENTLY REQUIRING A THROUGH-CHAIN APPROACH AND OFTEN
REQUIRING MORE THAN ONE CONTROL MEASURE TO EFFECTIVELY MANAGE
 THE FOOD SAFETY AND STANDARDS
AUTHORITYOF INDIA(FSSAI)

➢ It Has Been Established Under Food Safety And Standards Act,

2006 Which Consolidates Various Acts & Orders That Have
Handled Food Related Issues In Various Ministries And
Departments.

➢ Fssai Has Been Created For Laying Down Science Based Standards
For Articles Of Food And To Regulate Their Manufacture, Storage,
Distribution, Sale And Import To Ensure Availability Of Safe And
Wholesome Food For Human Consumption.
 DUTIES AND FUNCTIONS OF FSSAI
➢ Framing of Regulations to lay down the Standards and guidelines in
relation to articles of food and specifying appropriate system of
enforcing various standards.

➢ Laying down mechanisms and guidelines for accreditation of

certification bodies engaged in certification of food safety
management system for food businesses.

➢ Laying down procedure and guidelines for accreditation of

laboratories for food testing

➢ To provide scientific advice and technical support to Central

Government and State Governments in the matters of framing the
policy and rules in areas which have a direct or indirect bearing of
food safety and nutrition .
➢ Collection and analysis of Data Regarding Food Consumption,
Incidence And Prevalence Of Biological Risk, Contaminants In Food,
Residues Of Various, Contaminants In Foods Products, Identification Of
Emerging Risks And Introduction Of Rapid Alert System.

➢ Provide Training Programmes For Persons Who Are Involved Or Intend To Get
Involved In Food Businesses.

➢ Contribute To The Development Of International Technical

Standards For Food, Sanitary And Phyto-sanitary Standards.

➢ Promote General Awareness About Food Safety And Food Standards

❑ Mandate :

Laying down science based standards for articles of food

and to regulate their manufacture, storage, distribution,
sale and import, to ensure availability of safe and
wholesome food for human consumption and for matters
connected there with or incidental there to.
➢Head Office Of FSSAI : New Delhi
➢Regional Offices : New Delhi, Guwahati, Mumbai,
Cochin, Chennai
➢FSSAI notified NABL
➢ accredited Labs : 112
➢State / UT Labs : 72
➢Referral Labs : 14
FOOD SAFETY & STANDARDS ACT,2006

❑ The Food Safety & Standards Act was enacted by

Government of India on 24th August, 2006

❑ For implementation/ enforcement , the Food Safety &

Standards Authority of India (FSSAI) was constituted
on 5th September, 2008.
 SALIENT FEATURES OF THE ACT
➢ Emphasis on gradual shift from regulatory regime to
self compliance through food safety management
system.
➢ No License for Petty/small food business operators
- Only registration is mandatory.
➢ Regulation of food imported in the country.
➢ Covering Health Foods and food supplements.
➢ Graded penalty depending upon the gravity of offences
for selling substandard food, misbranded food including
misleading advertisement.
 A SINGLE REFERENCE POINT

With the enactment of FSSA-2006 , the Govt. of India has

created Food Safety & Standards Authority of India (FSSAI)
as a single reference point for all matters relating to food
safety & standards.
 Bureau of Indian Standards (BIS)
➢ The Bureau Of Indian Standards (BIS), The National
Standards Body Of India, Resolves To Be The Leader In All
Matters Concerning Standardization, Certification And
Quality.

➢Main Activities:
➢ Harmonious Development Of Standardization, Marking
And Quality Certification
➢ To Provide New Thrust To Standardization And
Quality Control.
➢ To Evolve A National Strategy For According Recognition To
Standards And Integrating Them With Growth And Development Of
Production And Exports.
•
 Main Activities:

➢ CERTIFICATION TO PRODUCT
➢ HALLMARKING OF GOLD JEWELLERY.
➢ QUALITY MANAGEMENT SYSTEM
➢ ENVIRONMENTAL MANAGEMENT SYSTEMS
➢ OCCUPATIONAL HEALTH AND SAFETY MANAGEMENT
SYSTEM
➢ FOOD SAFETY MANAGEMENT SYSTEM
➢ HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
➢ IMPORTED PRODUCTS
➢ LABORATORY MANAGEMENT
➢ INTERNATIONAL ACTIVITIES
➢ TRAINING SERVICES
.
 AGMARK

➢ The Directorate of Marketing and Inspection enforces the

Agricultural Produce (Grading and Marketing) Act, 1937. Under this
Act Grade standards are prescribed for agricultural and allied
Products.
➢ AGMARKis a Quality Certification Mark .

➢ It ensures quality and purity of a product.

➢ It acts as a Third Party Guarantee to Quality Certified.

➢ Quality standards for agricultural commodities are framed based on

their intrinsic quality.

➢ Food safety factors are being incorporated in the standards

to complete in World Trade.
 AGMARK
Standards are being harmonized with international
standards keeping in view the WTO requirements.
Certification of agricultural commodities is carried out
for the benefit of producer/manufacturer and consumer.
Products available under AGMARK are as follows:-
➢ Pulses
➢ Whole spices & ground spices
➢ Vegetable oils
➢ Wheat Products
➢ Milk products

Other products such as Honey, Compounded asafetida,

Rice, Tapioca Sago, Seedless tamarind, Besan (Gram flour)
 HIGHLIGHTS OF THE FOOD SAFETY
AND STANDARD ACT, 2006

• Prevention of Food Adulteration Act, 1954

• Fruit Products Order , 1955
• Meat Food Products Order , 1973
• Vegetable Oil Products (Control) Order, 1947
• Edible Oils Packaging (Regulation)Order 1988
• Solvent Extracted Oil, De- Oiled Meal and
Edible Flour (Control) Order, 1967
• Milk and Milk Products Order, 1992
 FOOD LAWS PREVENTION OF
FOOD ADULTERATION ACT, 1954

➢ The Act Was Promulgated By Parliament In 1954 To

Make Provision For The Prevention Of Adulteration Of
Food.
➢ Broadly, The Pfa Act Covers Food Standards, General
Procedures For Sampling, Analysis Of Food, Powers Of
Authorized Officers, Nature Of Penalties And Other
Parameters Related To Food.
➢ It Deals With Parameters Relating To Food Additives, Preservative,
Colouring Matters, Packing & Labelling Of Foods, Prohibition &
Regulations Of Sales Etc. The Provisions Of PFA Act And Rules Are
Implemented By State Government And Local Bodies As Provided In
The Rules.
 PREVENTION OF FOOD ADULTERATION
ACT,1954
➢ The Act The Act was promulgated by Parliament in
1954 to make provision for the prevention of
adulteration of food.
➢ Broadly, the PFA Act covers food standards, general
procedures for sampling, analysis of food, powers of
authorized officers, nature of penalties and other
parameters related to food.
➢ It deals with parameters relating to food additives, preservative,
colouring matters, packing & labelling of foods, prohibition &
regulations of sales etc. The provisions of PFA Act and Rules are
implemented by State Government and local bodies as provided
in the rules.
•
 Prevention of Food Adulteration Act, 1954

➢ The act clearly defines “What is meant by Food

Adulteration and what is the punishment given to
person/manufacturer involved in the crime?
➢ The food is considered adulterated if it fulfills any of the below :
➢ If food is sub-standard rotten, decomposed or obtained from
diseased animal or is insect- infested or is otherwise unfit for
human consumption.
➢ If food contains any other substance which affects, or if the article
is so processed as to affect, injuriously the nature, substance or
quality thereof
➢ if the article has been prepared, packed or kept under insanitary
conditions whereby it has become contaminated or injurious to
health;
Prevention of Food Adulteration Act,
1954

➢ If Any Constituent Of The Article Has Been

Wholly Or In Part Abstracted So As To Affect
Injuriously The Nature, Substance Or Quality
Thereof.
➢ If The Article Contains Any Poisonous Or
Other Ingredient Which Renders It
Injurious To Health
➢ If Any Colouring Matter Other Than That Prescribed In Respect
Thereof Is Present In The Article, Or If The Amounts Of The
Prescribed Colouring Matter Which Is Present In The Article Are
Not Within The Prescribed Limits Of Variability
 FRUIT PRODUCTS ORDER (FPO), 1955

Fruit Products Order -1955, promulgated under the Essential

Commodities Act - 1955, with an objective to manufacture
fruit & vegetable products maintaining sanitary and hygienic
conditions in the premises and quality standards laid down
in the Order. It is mandatory for all manufacturers of fruit
and vegetable products including some non fruit products
like non fruit vinegar, syrup and sweetened aerated water to
obtain a license under this Order.
Following minimum requirements are laid down in the
Fruit Product Order for hygienic production and quality
standards:

(i) Location and surroundings of the factory

(ii) Sanitary and hygienic conditions of premises
(iii) Personnel hygiene
(iv) Portability of water
(v) Machinery & Equipment with installed capacity
(vi) Quality control facility & Technical staff
(viii) Product Standards
(viii) Limits for preservatives & other additives
 MEAT FOOD PRODUCTS ORDER (MFPO)
DIVISION
➢ Consumption of meat & meat products and consumers
preference to these products is gradually increasing. In
Meat & Meat Processing sector, poultry meat is the
fastest growing animal protein in India. Per capita
consumption of meat products has grown from 870
grams in 2000 to about 1.68 kg in 2005.This is expected
to grow to 2Kg in 2009.
➢ Indian consumers prefer to buy fresh meat from the wet
market, rather than processed or frozen meats. A mere
6% of production of poultry meat is sold in processed
form. Of this only about 1% undergoes processing into
value added products (Ready-to-eat/ Ready-to-cook).
Processing of large animals is largely for the purpose of
Exports.

➢ Meat & Meat Products are highly perishable in nature

and can transmit diseases from animals to human-beings.
Processing of meat products is licensed under Meat Food
Products Order,(MFPO) 1973.
VEGETABLE OIL PRODUCT ORDER,
1980
The Vegetable Oil Products industry is regulated by this
Order through the Directorate of Vanaspati, Vegetable Oils &
Fats, Department of Food, Public Distribution, Ministry of
Consumer Affairs, and Food & Public Distribution. The
earlier two Orders – Vegetable Oil Products (Control) Order,
1947 and Vegetable Oil Products (Standards of Quality)
Order, 1975 have been replaced by a single Order called
“Vegetable Oil Products (Regulation) Order, 1998 for proper
regulation of manufacture, distribution and sale of
Vegetable Oil Products.
 EDIBLE OILS PACKAGING, 1998

In order to ensure availability of safe and quality

edible oils in packed form at pre-determined prices to
the consumers, the Central Govt. promulgated on
17th September, 1998, an Edible Oils Packaging
(Regulation) Order, 1998 under the Essential
Commodities Act, 1955 to make packaging of edible
oils, sold in retail, compulsory unless specifically
exempted by the concerned State Govt.
 SOLVENT EXTRACTED OIL, DE-OILED MEAL
AND EDIBLE FLOUR (CONTROL) ORDER,
1967
The Order is basically a quality control order to ensure that
the solvent extracted oils in particular are not reached to the
consumers for consumption before the same are refined and
conformed to the quality standards specified in the Order for
the purpose.

Standards for the solvent (hexane), which is to be used for

extraction of oil from the oil-bearing materials, have also
been specified so as to eliminate possible contamination of
oil from the solvent used.
 MILK AND MILK PRODUCT AMENDMENT
REGULATIONS, 2009

➢ Under Industrial Development & Regulation Act, the

Department of Dairying & Fisheries had promulgated the
Milk and Milk Product Order (MMPO).

➢ The objective of the order is to maintain and increase

the supply of liquid milk of desired quality in the
interest of the general public and also for regulating the
production, processing and distribution of milk and
milk products.
 CONCLUSION

➢ In India About 76 % Of Our Foods Are

Adultrated By Various Methods And Also There
Are About 2 Crore People Are Suffering From
Kidney Related Diseases.
➢ Hence Food Laws Should Be Strictly Followed To
Control The Adultraion And Provide Quality Food
To The Consumers
 REFERENCE

1. "ENFORCEMENT OF FSS ACT" (PDF). FSSAI. RETRIEVED 2

APRIL 2012.
2. "AUTHORITY OF FSSAI".
3. "FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA
(FSSAI)". FOOD SAFETY AND STANDARDS AUTHORITY OF
INDIA, GOVERNMENT OF INDIA. RETRIEVED 2 APRIL 2012.
4. "LIST OF LABORATORIES". FSSAI. RETRIEVED 2 APRIL 2012.