The Food Safety and Standards Authority of India (FSSAI) was established under the Food Safety and Standards Act of 2006. FSSAI is responsible for protecting public health by regulating food manufacturing, distribution, and safety in India. It enforces various standards and licensing requirements. FSSAI's mission is to ensure access to safe, nutritious, and quality food for all citizens of India through a science-based risk analysis approach.

1. BY JWALA
MARINE MICROBIOLOGY

2. FSSAI
• FSSAI stands for Food Safety and Standard Authority of
India.
• FSSAI department is controlled directly by the Ministry of
Health and Family welfare.
• The FSSAI has been established under the Food Safety
and Standards Act, 2006.
• It is responsible for food distribution and manufacturing
and is mandatory for every operator irrespective of their
scale of business.
• FSSAI is responsible for protecting and promoting public
health through the regulation and supervision of food
safety

3. Highlights of Food Safety and
Standard Act,2006
• The act aims to establish a single reference point for all
matters relating to food safety, and standards, by moving
from multi-level, multi-departmental control to a single
line of command.

4. • Prevention of Food Adulteration Act,1954
• Fruit Products Order, 1955
• Meat Food Products Order, 1973
• Vegetable Oil Products (Control) Order,1974
• Edible Oils Packaging (Regulation) Order 1988
• Solvent Extracted Oil, De-oiled Meal, and Edible Flour (Control)
Order, 1967
• Milk and Milk Products Order, 1992

5. Definition of “Food” as per FSS Act
• Food means any substance, whether processed,
partially processed or unprocessed, which is intended for
human consumption and includes primary food,
genetically modified food or food containing such
ingredients, infant food, packaged drinking water,
alcoholic drink, chewing gum, and any substance,
including water used into the food during its
manufacture, preparation or treatment, but does not
include any animal feed, live animals unless they are
prepared or processed for placing on the market for
human consumption, plants, prior to harvesting, drugs
and medicinal products, cosmetics, narcotic or
psychotropic substances.

6. Food safety- why needed?
• 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.

7. MISSION
• Set globally benchmarked standards of food and
encourage and ensure food businesses to follow these
standards and adopt good manufacturing and hygiene
practices, and finally enable citizens to eat safe and eat
right.

8. VISION
• To build a new India by enabling citizens to have safe
and nutritious food so as to prevent disease and lead
healthy and happy lives.

9. FSSAI- Administrative structure
• FSSAI was established by Former Union Minister Dr
Anbumani Ramadoss, Government of India on 5 August
2011
• Ministry of Health & Family Welfare, Government of India
is the Administrative Ministry of FSSAI.
• The FSSAI consists of a chairperson & 22 members.
• The current chairperson is Ms Rita Teaotia and Shri Arun
Singhal, IAS is the Chief Executive Officer.

10. Location
• FSSAI is located in 5 regions
• Northern region- With head office at New Delhi
• Eastern region- Kolkata
• North Eastern Region- Guwahati
• Western Region- Mumbai
• Sothern region- Cochin and Chennai.

11. FSSAI Headquarters Dr. Anbumani Ramadoss

13. Powers or Functions of FSSAI
• Framing of regulations to lay down food safety
standards.
• Laying down guidelines for accreditation of laboratories
for food testing.
• Providing scientific advice and technical support to the
Central Government.
• Contributing to the development of international technical
standards in food.
• Collecting and collating data regarding food
consumption, contamination, emerging risks etc.
• Disseminating information and promoting awareness
about food safety and nutrition in India.

15. Departments
• Import division
• International Co-operation
• Regulatory Compliance Division (RCD)
• Food Safety Management System (FSMS) Division.
• Risk Assessment and R&D division (RARD)
• Information Education Communication Division (IEC)
• Regulation and Codex Division
• Quality Assurance/ Lab Division
• HR Division
• Standards Division

16. Research and Quality assurance
• Research
the research and Development division is responsible for
research with the following objectives:
1. Generate new knowledge that would help in
continuously updating and upgrading food safety
standards which are compatible with international
organizations.
2. Carry out evidence based studies for improving or
building policies.

17. • Quality Assurance
1. FSSAI has been mandated to perform various functions
related to quality and standards of food.
2. These functions in addition to others include “Laying
down procedure and guidelines for notification of the
accredited laboratories.

18. FSSAI notified Laboratories
• FSSAI notified laboratories are classified as:
1. FSSAI notified NABL (National accredition board for
testing and caliberating laboratories) accredited labs:-
112.
2. State Labs:- 72
3. Referral Labs:- 14

19. Standards
• The FSSAI has prescribed standards for following
food products:-
1. Dairy products and analogues
2. Fats, oils and fat emulsions
3. Fruits and vegetable products
4. Cereal and cereal products
5. Meat and meat products
6. Fish and fish products
7. Sweets and confectionery
8. Sweetening agents including honey

20. 9. Salt, spices, condiments and related products.
10. Beverages, (other than diary and fruits and vegetables
based)
11. Other food product and ingredients
12. Proprietary food
13. Irradiation food

22. Applicable FSSAI License
• FSSAI issues three types of license based on nature of
food business and turnover:-
1. Registeration: For turnover less than 12 Lakh.
2. State License: For turnover between 12 Lakh to 20
Crore.
3. Central License: For turnover above 20 Crore
• Other criteria like the location of the business, number of
retail stores etc is needed while evaluating the nature of
license applicable.

23. Food products with FSSAI mark

24. Representation of FSSAI License Number

25. References
• https://en.m.wikipedia.org/wiki/Food_Safety_and_Standa
rds_Authority_of_India
• https://www.fssai.gov.in/
• https://fssai.gov.in/cms/food-safety-and-standards-act-
2006.php