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.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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.
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.
14.
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
21.
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.
