FSSAI was related to the food safety which is use development our food nation.

1. FOOD SAFETY AND STANDARD
AUTHORITY OF INDIA
PRESENTED BY :-
SHUBHAM WANKHEDE
M-PHARM
ASSISTANT PROFESSOR
SATYAJIT COLLEGE OF
PHARMACY, MEHKAR

2. CONTENT
OBJECTIVE
SCOPE
HISTORY AND ESTABLISHEDMENT
CHARACTERISTICS
FUNCTION
COMPSITION
VACCANCY
TERM
RESEARCH
QUALITY ASSURANCE
STANDARD
REGULATORT FRAMEWORK

3. KEY BENEFIT
CENTRAL ADVISORY COMMITTEE
SCIENTIFIC PANEL AND COMMITTEE
ENFORCEMENT OF SYSTEM
LIANCE
TYPE OF LIANCENCE
BENEFIT OF LIANCE
LIABILITY
PENALTY

4. OBJECTIVE
1. To consolidate lows relating to food.
2. To regulate the manifacture, storage, Distribution
and import for food product.
3. To established food safety and standard authority
of india for laying downdown science based
standard for food.
4. To ensure availability of safe and whole food for
human conzumption.
5. To facilitate safety food.

5. SCOPE
 The Act covers activity throughout food
distribution chain from primary production
throughout distribution and retail catering.
These act gives the government power to make
regulations and matter of food safety.
The food safety and standard authority of india is
principal Government authority responsible
preparing specific regulation act.

6. HISTOR AND ESTABLISHEDMENT
1. FSSAI was established on 5th August 2008 under food
safety standard act 2006 which was operationalized
year 2006
2. It started work in 2011 .
3. Establishement of FSSAI by Central Government.
4. The authority also has 6 regional offices located in
Guwahati, Mumbai, Kolkata, Cochin, and Chennai.
5. The main head office is located in Delhi
6. The parent agency is Ministry of helth and family
welfare, Government of india.

7. CHARACTERISTICS
1. Perpetual Succession
2. Common Seal
3. Power to acquire, hold, dispose, of any property
4. Can do contract
5. Can sue and also can be sued

10. FUNCTION
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.

11. COMPOSITION

12. VACCANCY

13. TERMS OF FSSAI
The chairman and the member other than
exofficial member shall hold office for term three
years from the date on which they enters upon
there office and shall be eligible for
reappointement for a period of three years.
Provided that the chairperson shall not hold office
as a such after he has age of sixty five years.

14. RESEARCH
 FSSAI has set certain guidelines for food safety
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 that are compatible with international
organizations
2. Carry out evidence-based studies for improving or
building Rules and regulations.

15. QUALITY ASSURANCE
FSSAI has been mandated to perform various functions
related to the quality and standards of food and drinks .
These functions in addition to others include "Laying
down procedure and guidelines for notification of the
accredited laboratories .
The FSSAI notified laboratories that are classified as:
1. FSSAI Notified NABL Accredited Labs - 112
2. State Labs - 72
3. Referral Labs - 14 [

16. STANDARD
The FSSAI has prescribed standards for the following:
Dairy products and analogues [30]
Fats, oils and fat emulsions
Fruits and vegetable products
Cereal and cereal products
Meat and meat products
Fish and fish products
Sweets & confectionery

17. Sweetening agents including honey
Salt, spices, condiments and related products
Beverages, (other than dairy and fruits &
vegetables based)
Other food product and ingredients
Proprietary food
Irradiation of food
Fortification of staple foods i.e. vegetable oil,
milk, salt, rice and wheat flour/maida.

18. REGULARLY FRAMEWORK
The FSS Act took 7 older acts into one umbrella.
1. Prevention of Food Adulteration Act, 1954
2. Fruit Products Order, 1955 [
3. Meat Food Products Order, 1973
4. Vegetable Oil Products (Control) Order, 1947
5. Edible Oils Packaging (Regulation) Order 1998
6. Solvent Extracted Oil, De- Oiled Meal and Edible
Flour (Control) Order, 1967
7. Milk and Milk Products Order, 1992.

19. KEY BENEFIT
 Food safety management system
Riss Assessment
Communication
Product recall
Penalty for unhygienic processing
Guidelines for importedimported food
Good Hygienic Practice
Guideline for imported food

20. CENTRAL ADVISORY COMMITTEE
The food authority shall by notifications established to
the community know as Central Advisory Committee.
The Central Advisory Committee consist of two
member representative of industry and one is
chairperson.
TheThe chief executive officer shall be ex officio
Chairperson of Central Advisory Committee.
The Central Advisory Committee shall follow such
rules of procedure including transaction of business as
may be specified regulations.

21. The Central Advisory Committee shall advice Food
Authority on
the performance of of it's duties under this section
on the prioritization of work
identifying potential risks
The Central Advisory Committee shall meet
regularly at the invitation of Chairperson of Central
Advisory Committee or at request of at least one
third of it's members, and not less than three
times a year.

22. SCIENTIFIC PANEL AND
COMMITTEE
The food authority shall established scientific panel
which shall consist of independent scientific expert .
The scientific panel shall invite relavent industry and
conzumer representative in its deliberation.
The food authority shall constitute scientific
community which shall consist of Chairperson of the
Scientific Panel and six independent scientific expert
not beloging Or affidated to any of Scientific panel.

23. The Scientific Committee shall be responsible for the
providing the scientific opinion to the food authority and
shall have necessary of organizing public hearing.
The scientific community shall be responsible for the
general co-ordination necessary to ensure consistency of
the scientific opinion.
The scientific committee shall provide opinion on
multisectoral issue falling within competence of any
scientific panel.
Wherever necessary and particularly in case of subject
which do not fall within competence of any of scientific
panel, the scientific committee shall set up working group
and in such cases, it shall drow expertise of those working
group when establishing scientific opinion.

24. ENFORCEMENT SYSTEM

25. LINCENCE
Who Required Lincence?
Manufacturing/Processing
Packing
Relabelling
Storage/Warehouse/Cold storage
Retail Trade
Wholesale Trade
Distrubute/Supplier/Transporter
Milk Collection/Chilling

26. Slaughter House
Solvant Extraction Unit
Oil refining plant
Importing
Club/Canteen

27. TYPES OF LIANCENCE

31. BENEFIT OF LINCENCE

33. LIABILITY
The manifacture or packer of an article of food
shall be liable for such article of food shall be liable
for such article of food ifif it does not meet the
requirements of this act and the rules and
regulations made there under.
The wholesaler or distributor shall be lible under
this act for any article of food which is
a) Supplied after the date of it's expiry
b) Stored or supplied in violation of the safety
instructions of the manifacture.

34. c)unsafe or misbranded
d)unidentifiable of manifacture from whom the article of
food have been received.
e)stored or handled or kept in violation of the provision of
this act, the rules and regulation made thereunder.
f)receivedreceived by him with knowledge of being unsafe.
The seller shall be liable under this act for any article of
food which is
a) sold after date of it's expiry
b) handled or kept in unhygienic conditions

35. c) misbranded
d) unidentifiable of the manifacture or the
distrubutors from whom such article of food where
received
e) received by him with knowledge of being unsafe.

36. PENALTY

38. THE END