THIS PPT IS MILLET BASED PRODUCT IN MARKET AND FSSAI INITIATIVES

1. Name – Mohd Hammad
M.Sc. Food Technology
Roll no. – 4400176
Semester – 1st

2. 
The Food Safety and Standards Authority of India
(FSSAI) has been established under Food Safety
and Standards , 2006 which consolidates various
acts & orders that have hitherto 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.
FSSAI
Headquarter

3. 
 Ministry of Health & Family Welfare, Government of India
is the Administrative Ministry for the implementation of
FSSAI. The Chairperson and Chief Executive Officer of
Food Safety and Standards Authority of India (FSSAI)
have already been appointed by Government of India.
The Chairperson is in the rank of Secretary to
Government of India.

Establishment of the Authority

4. 
Current Authority Members
S No Name Designation Organization
1
Shri Sudhansh
Pant, IAS
Chairperson FSSAI
2
Shri G. Kamala
Vardhana Rao,
IAS
Chief Executive
Officer,
Member
Secretary
FSSAI
Current Authority Members

5. 
REPRESENTATION OF STRUCTURE OF FSSAI

6. 
AMOUNG SCIENTIFIC COMMITTEE
INDEPENDENT MEMBER
https://www.fssai.gov.in/upload/upl
oadfiles/files/Profile_Scientific_Co
mmittee_19_06_2017.pdf

7. 
 Eat Right India adopts a judicious mix of regulatory, capacity building,
collaborative and empowerment approaches to ensure that our food is good
both for the people and the planet. Further, it builds on the collective action
of all stakeholders - the government, food businesses, civil society
organizations, experts and professionals, development agencies and citizens
at large.
• Eat Right India is aligned to the National Health Policy 2017 with its focus
on preventive and promotive healthcare and flagship programmes like
Ayushman Bharat, POSHAN Abhiyaan, Anaemia Mukt Bharat and
Swachh Bharat Mission.

8. 
 Eat Safe: Ensuring personal and
surrounding hygiene, hygienic and
sanitary practices through the food
supply chain, combating adulteration,
reducing toxins and contaminants in
food and controlling food hazards in
processing and manufacturing
processes.
KEY THEMES
The Eat Right India is based on three key themes- Eat
Safe, Eat Healthy, and Eat Sustainable.

9. 
 Eat Healthy: Promoting diet
diversity and balanced diets,
eliminating toxic industrial
trans-fats from food, reducing
consumption of salt, sugar and
saturated fats and promoting
large-scale fortification of
staples to address micronutrient
deficiencies.

10. 
Eat Sustainable: Promote
local and seasonal foods,
prevent food loss and food
waste, conserve water in food
value chains, reduce use of
chemicals in food production
and presentation and use of
safe and sustainable
packaging.

11. 
LOGO FILM

12. 
 FSSAI had initiated the largest Food Safety Training & Certification
(FoSTaC) programme in July, 2017. The FoSTaC programme is
aimed at creating a pool of food safety supervisors (FSS), who are
trained in good hygiene and manufacturing practices as per
requirements in Schedule 4 of Food Safety and Standards Licensing
and Registration Regulations, 2011.
 Objective:
• To enhance the availability of skilled/ trained manpower in the food
industry.
• Creating an improved environment of self-compliance to FSS Act,
Rules and Regulations by the responsible Food Businesses.
• Bringing a behavioural change and inculcating a culture of Food
safety in the country.

13. The Fostac Course Structure

14. DART
• Detect Adulteration with Rapid Test (DART) booklet is a compilation of
common quick tests for detection of food adulterants at household by the
citizens themselves so as to induce awareness among the consumers about
food safety.
• DART covers more than 50 tests that can be performed easily at household
with the help of water and simple solutions like tincture of iodine for food
products like Milk & Milk Products, Oils & Fats, Sugar & Confectionary,
Food Grains & its products, Spices & Condiments etc. These tests also
include sensory evaluation tests for establishing authentication of food
products. DART depicts the differences between pure and adulterated food
product through pictorial representations.

17. In India, it is quite common to pay homage to God in the form of food as a part of
religious rituals. Food offered is regarded as pure and sacred and these offerings are
known as “Prasad” or “BHOG”.
BHOG is an initiative taken by FSSAI under Eat Right India Scheme to encourage
Places of Worship (PoW) to adopt and maintain food safety and hygiene as well as
convey food safety messages through such places to the people to follow as
responsible citizens.
BHOG came up with the idea of converting Floral waste into useful materials
such as:
1. Production of Vermi-compost from temple waste to produce manure.
2. All the waste can be collected in the dumping ground to produce organic
fertilizer.
3. Use of technology to prepare incense sticks from the waste flowers.
4. From dehydrated flowers using foliage technology wall plates, artistic greeting
cards, landscapes, etc. can be created.
5. Eco-friendly dyeing of Cotton, Wool and Silk can be done using the temple waste
flowers.
BHOG
(Blissful Hygienic Offering to God)

18. During frying, several properties of oil are altered, Total Polar Compounds(TPC)
are formed on repeated frying. The toxicity of these compounds is associated with
several diseases such as hypertension, atherosclerosis, Alzheimer’s disease, liver
diseases. Therefore, it is essential to monitor the quality of vegetable oils during
frying. In order to safeguard consumer health, FSSAI has fixed a limit for Total
Polar Compounds at 25 percent beyond which the vegetable oil shall not be used.
From 1st July, 2018 onwards, all Food Business Operators (FBOs) are required to
monitor the quality of oil during frying by complying with the said regulations .
FSSAI is implementing an EEE Strategy -
• The EEE Strategy approach ensures good health and welfare for all 130-crore
citizens, aiding energy security, climate change mitigation, and leading to
environmentally sustainable development.

19. Fortification is the addition of key vitamins and minerals such as
Iron, Iodine, Zinc, Vitamins A & D to staple foods such as rice,
wheat, oil, milk and salt to improve their nutritional content. These
nutrients may or may not have been originally present in the food
before processing or may have been lost during processing
India has a very high burden of micronutrient deficiencies caused by
Vitamin A, Iodine, Iron and Folic Acid leading to Night Blindness,
Goitre, Anaemia and various birth defects. According to the National
Family Health Survey (NFHS-4)
• 58.4 percent of children (6-59 months) are anaemic
• 53.1 percent women in the reproductive age group are anaemic
• 35.7 percent of children under 5 are underweight
FOOD FORTIFICATION

20. FORTIFIED MILK
FORTIFIED
RICE
Fortified with Iron ,Iodine Fortified with Vitamin A
Vitamin D
Fortified with Vitamin A ,D
Fortified with Vitamin B 12 ,Iron ,Folic Acid
Fortified with Vitamin B 12
Iron ,Folic Acid

21. 