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  1. 1. 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 or engineered 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.
  2. 2. 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.
  3. 3.  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.
  4. 4. The Food Safety and Standards Authority of India (FSSAI)  It has been established under Food Safety and Standards Act, 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.
  5. 5. DUTIES AND FUNCTIONS OF FSSAI • Framing of Rules, Regulations, Standards and Guidelines in relation to articles of food. • Procedure and the enforcement of quality control on any artcle of imported into India. • Guidelines for accreditation of certification bodies engaged in certification of Food Safety Management System for food businesses.
  6. 6. • Providing Scientific advice and technical support to the Central Government and State Governments in matters of framing the policy and rules in areas which have a direct or indirect bearing of food safety and nutrition. • Capacity Building through training programmes for various stakeholders in food safety and standards. • Contribute to the development of International Technical Standards for food , Sanitary and Phyto- sanitary Standards. • Guidelines for accreditation of Laboratories and their notification.
  7. 7. • Collect and collate data regarding food consumption, incidence and prevalence of biological risk, contaminants in food, residues of various contaminants , identification of emerging risks and introduction of rapid alert system Creating Information Dissemination Network across the country about food safety & issues of concern. • Promote general awareness about Food Safety and Food Standards.
  8. 8. 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 5.09.2008.
  9. 9.  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 therewith or incidental thereto.
  10. 10. 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.
  11. 11. 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, food supplements, nutraceuticals. • Graded penalty depending upon the gravity of offences for selling substandard food, misbranded food including misleading advertisement.
  12. 12. 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
  13. 13. Prevention of Food Adulteration Act,1954 o The Act was promulgated by Parliament in 1954 to make provision for the prevention of adulteration of food, along with the Prevention of Food Adulteration Rules, 1955 which was incorporated in 1955 as an extension to the Act. o 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.
  14. 14. o It deals with parameters relating to food additives, preservative, colouring matters, packing & labelling of foods, prohibition & regulations of sales etc. Like FPO, amendment in PFA rules are incorporated with the recommendation made by the Central Committee of Food Standards (CCFS) which has been setup by Central Government under the Ministry of Health and Family Welfare comprising members from different regions of the country. o The provisions of PFA Act and Rules are implemented by State Government and local bodies as provided in the rules.
  15. 15. 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.
  16. 16. 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
  17. 17. 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.
  18. 18. • 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.
  19. 19. 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.
  20. 20. 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.
  21. 21. 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.
  22. 22. 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.
  24. 24. NEED FOR A FOOD CATEGORISATION SYSTEM  Provides a clarity to all stakeholders including enforcement agencies.  Provides predictability, certainty and direction through cataloguing the various food products in categories in a hierarchical manner.  Enables easy Navigation by providing information in a clustered and clutter free manner.  Provides a direction & space for future regulatory developments.
  25. 25. PRINCIPLE 1: EXPANDABILITY The FCS shall be so designed and constructed that, each category number can be used as a code, if required for the purpose of licensing. The code shall be expandable to cover reasonable possibilities of new additions of products or categories in future
  26. 26. Principle 2: Scientific Basis, Simplicity, Clarity And Certainty FCS should be simple to understand, based on sound scientific principles and should be able to provide clarity to both the regulator as well as other stakeholders.
  27. 27. Principle 3: System Usable For Both National And International Regulatory Framework Purposes FCS shall be so designed that it is in conformity with recent developments in the areas of food classification and categorization for the purpose of food regulations. This should serve the dual purposes both at the national and international levels.
  28. 28. Hierarchical Orderly Decision Tree Based Approach It will be based on 4 level structure i.e. a) Level 1: Main Category b) Level 2: Sub Categories forming part of the main category c) Level 3: Sub-sub Categories, forming part of a sub category d) Level 4: Sub-sub categories or products, forming part of a sub-sub category.
  29. 29. Example 4.0 Fruits and vegetables & their products 04.1 Fruit 04.1.1 Fresh fruit Untreated fresh fruit Surface-treated fresh fruit Peeled or cut fresh fruit 04.1.2 Processed fruit Frozen fruit Dried fruit Fruit in vinegar, oil, or brine Canned or bottled (pasteurized) fruit Jams, jellies, marmalades Fruit-based spreads (e.g., chutney)