This Presentation is about Export inspection Council and Food Safety and Standard Authority of India

1. EXPORT INSPECTION COUNCIL
PRESENTED BY : KIRANBEER KAUR
REGISTRATION NO: 2124610
PRESENTED TO : DR. AKRITI JAISWAL

2. WHAT IS EXPORT INSPECTION COUNCIL ?
The Export Inspection Council (EIC) is the official export –certification body
of India which ensures quality and safety of products exported from India.
EIC was set up by the Government of India under Section 3 of the Export
(Quality Control and Inspection) Act, 1963 .
An exporter can only sell good internationally if it can meet the importing
countries requirement , both in terms of quality and safety

3. • The Export Inspection Council is located at Delhi and is headed by a
Chairman.
• Shri Amit Yadav is the current chairmain of EIC .
• The Executive Head of the Council is the Director of Inspection & Quality
Control who is responsible for day to day functioning of the Council.
• The assurance to quality and safety is provided through either a
consignment wise inspection or a quality assurance / food safety
management based certification through its field organization.

4. The Export Inspection Agencies (EIAs) located at Mumbai, Kolkata, Kochi,
Delhi and Chennai with a network of 30 sub offices backed by the state of art,
NABL accredited laboratories at various places.
EIC provides mandatory certification for various Food items namely fish &
fishery products, dairy product, honey, egg products, meat and meat products,
poultry meat products, animal casing, Gelatine, Ossein and crushed bones
and feed additive and pre-mixtures while other food and non-food products
are certified on voluntary basis. With more than four decade experience in the
field of inspection, testing and certification of food items as per importing
country’s requirements, EIC is the only organization in India having global
acceptance.

5. FUNCTIONS OF EXPORT INSPECTION
COUNCIL
1.Ensure the quality and safety of products
Export Inspection Council assures the quality and safety of the
products specified under the Export (Quality Control and
Inspection) Act 1963 through either quality assurance or food safety
management-based certification or a consignment wise inspection

6. 2. Provide Certifications
These are some of the certifications that EIC facilitates, either by itself or
through its network of field organizations.
• Quality Certification for export goods by installing quality assurance
procedures (In-process Quality Control and Self-Certification) in the export units
and via consignment-wise examination.
• Quality Certification for exportable food items by installing Food Safety
Management Systems (FSMS) in the food dispensation units, that are on par
with international guidelines.
• EIC issues various certificates like health and authenticity, to exporters
through multiple product export schemes.
• Certificates of Origin are issued to exporters through preferential tariff policies
for products.

7. Sample of EIC certificate

8. 3. Quality control and safety inspections
Export Inspection Council takes care of quality control, safety inspections
and matters related to it, as instructed under Export (Quality Control and
Inspection) Act. Through its initiative or its field organizations, Export
Inspection Council also provides services such as,
• Laboratory testing facilities for exporters who want to get testing done,
either voluntary or as a part of exporting requirements.
• Export Inspection Council also gives recognition to Inspection Agencies
as per ISO 17020 and Laboratories as per ISO 17025 and utilizes them for
export inspection and testing.

9. .Export Inspection Council trains and technically
assists the industry while installing Quality and
Safety Management Systems.
• Export Inspection Council and its Export
Inspection Agencies are equipped and
experienced in the quality management and
review of notified goods along with checking
according to international criteria or importing
countries’ standards, and specifications of
importers.

10. Other functions of EIC :
 To advise central government on the measures for
sound development of export trade through quality
control and inspection
 To draw up programmes for quality control and
inspection of commodities
 To undertake such responsibilities as are assigned
by GOI from time to time

11. POWERS CONFIRMED UNDER
EIC
Notify- To subject commodities to compulsory preshipment
inspection
Establish or Recognize-To specify the type of quality
control or inspection that will be applied to such
commodities
Specify Standards- To establish, adopt or recognize
specifications for the commodity
To prohibit the export of the notified commodity unless
it satisfies the conditions relating to quality control

12. VISION OF EIC
Facilitate world wide access
Global recognition
 Meet the international
norms

13. MISSIONS OF EIC
.To create an export inspection & certification
infrastructure within the country based on
• International Standards for Certification
Authorities in consonance with WTO
requirements.
• To develop confidence in importers about
quality and safety of Indian exports.
• To provide accredited state-of-art testing
facilities in chosen frontier areas.

14. FOOD SAFETY AND STANDARDS
AUTHORITY OF INDIA

15. FSSAI
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 Departments.
• The FSSAI is responsible for setting standards for
food so that there is one body to deal with and no
confusion in the minds of consumers, traders,
manufacturers, and investors.

16. 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.
Highlights of Food
Safety and Standard
Act, 2006

17. The FSS Act
The FSS Act took 8 older acts into one umbrella:
• 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
• The FSS Act is a bucket for all the older laws, rules and regulations for
food safety

18. FSSAI – Administrative structure
Ministry of Health & Family Welfare, Government of India is the
Administrative Ministry of Food Safety and Standards Authority of
India.
• The FSSAI is headed by a non-executive Chairperson, appointed
by the Central Government, either holding or has held the position
of not below the rank of Secretary to the Government of India.
• The FSSAI consists of a chairperson & 22 members.
• Shri Rajesh Bhushan, IAS current Chairperson for FSSAI and
Pawan Kumar Agarwal is the current Chief Executive Officer for
FSSAI.

19. 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
• Southern Region- Cochin and Chennai

20. 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
• Southern Region- Cochin and Chennai

21. Head office at New
Delhi

22. Chairperson of fssai

23. Aims
The main aim of FSSAI is to :
1. Lay down science-based standards for articles of food
2. To regulate manufacture, storage, distribution, sale and
import of food
3. To facilitate food safety

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

25. FUNCTIONS

26. Departments :
1. Import Division
2. International Co-operation
3. Regulatory Compliance Division (RCD)
4. Food Safety Management System (FSMS) Division
5. Risk Assessment and R&D division (RARD)
6. Information Education Communication (IEC) Division
7. Regulation and Codex Division
8. Quality Assurance/ lab Division
9. HR Division
10. Standards Division

28. Research and Quality assurance
Resarch
• 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
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

29. FSSAI notified laboratories
• FSSAI notified laboratories that are classified as:
• FSSAI notified NABL (National accreditation board for testing
and calibrating laboratories) accredited labs- 112
•State Labs-72
• Referral Labs-14

30. Standards :
.Standards framed by FSSAI are prescribed under Food Safety and Standards
Regulations, 2011 (Food Product Standards and Food Additives, Packaging and
Labelling, Contaminants, Toxins, and Residues).
• The FSSAI has prescribed standards for following food products:
 Dairy products and analogues
 Fats, oils and fat emulsions
 Fruits and vegetable products
 Meat and meat products
 Sweets & confectionery
 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
 Fish and fish products
 Cereal and cereal products

32. Applicable FSSAI License :
FSSAI issues three types of license based on
nature of food business and turnover:
1. Registration: 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
4. Other criteria like the location of the business, number of retail stores
etc. is needed while evaluating the nature of license applicable

34. . Food products with FSSAI
mark

35. Food product labeling under the guidelines
of fssai

37. Consumer outreach
• Consumers can connect to FSSAI through various
channels or call Toll free Number 1800112100.
https://www.fssai.gov.in/ official website for fssai.
• An online platform called ‘Food Safety Voice’ has been
launched which helps consumers to register their
complaints and feedbacks about food safety issues related
to adulterated food, unsafe food, substandard food,
labeling defects in food and misleading claims &
advertisements related to various food products.

38. Therefore, FSSAI has embarked on a large-scale effort to
transform the country's food system in order to ensure safe,
healthy and sustainable food for all Indians through the 'Eat
Right India' movement. The tagline 'Sahi Bhojan. Behtar
Jeevan', thus, forms the foundation of this movement.