The document discusses various laws and organizations related to food safety and standards in India. The Food Safety and Standards Authority of India (FSSAI) was established in 2006 to lay down science-based standards for food articles and regulate their manufacture, storage, and sale to ensure safe food for human consumption. FSSAI consolidated various existing laws under different ministries related to food safety. The document outlines several other laws and organizations governing specific food products and aspects of food safety.

1. FOOD SAFETY AND STANDARDS AUTHORITY
OF INDIA (FSSAI)
ARITH A
AC17UBT005
DEPARTMENT OF BIOTECHNOLGY
ACE, HOSUR.

2. INTRODUCTION
• Food processing industry is one of the largest sector in india in
terms of production. Growth, consumption and export.
• It promotes the linkages and energy between two main pillars of
economy. These are
1)Industry, agriculture 2) Strengthening food security, employment
generation.
• Initiatives of GOI are towards promoting a vibrant food-
processing sector in country. Current limitative requirement put
trend emphasis on food hygiene, GMP, HACCP, ISO 22000.

3. ➢ These trends brings increased attention to safety concerns in the
handling, processing and marketing of food.
➢ World health assembly in 2000 adopted a resolution to improve the
food safety with goal is reducing the health hazards that exist
throughout the food chain from production to consumption.
➢ The Food Safety and Standards Authority of India (FSSAI) 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.

4. WHY FOOD SAFETY IMPORTANT?
• Safety of food requirement of public health.
• Affects health of millions of people worldwide through food
borne illnesses.
• WHO reported that in year 2005, 1.8 million people died from
diarrheal diseases caused by contaminated food and drinking
water.
• UNICEF estimates that about 1,000 children below age of five
die every day in India due to diarrhea.

5. SPECIFIC CONCERN ABOUT FOOD
HAZARDS,
• Chemical contaminants
• Microbiological contaminant
• Biological toxins
• Pesticide residues
• Veterinary drug residues

6. Law Ministry
Prevention of Food Adulteration Act 1954 Ministry of Health and Family Welfare
Milk and Milk Products Order 1992 Ministry of Agriculture
Agricultural Produce Grading and Marking
Act 1937
Ministry of Agriculture
Essential Commodities Act 1955 Ministry of Food, Consumer Affairs and
Public Distribution
Standards of Weights and Measures Act 1976 Ministry of Food, Consumer Affairs
and Public Distribution
Bureau of Indian Standards Act 1986 Ministry of Food, Consumer
Affairs and Public Distribution
Fruit Products Order 1955 Ministry of Food Processing Industries
Import and export regulations Ministry of Commerce

7. SALIENT FEATURES OF FOOD SAFETY
STANDARDS ACT 2006
➢ Incorporates salient provisions of PFA Act 1954 & is based on
international legislations instrumentalities and codex Alimentarius
commission.
➢To create an enabling environment for value addition to primary
agricultural produce.
➢Act aims to establish a single platform for all matters relating to
food safety and standards.
➢Act compels licencing and registration of food business. Small
business operators and temporary stall holders are exempted from
license.
➢Act makes provision for penalties, where offenders is punished
with fine and serious with imprisonment.

8. PREVENTION OF FOOD ADULTERATION
ACT 1954
Objectives:
➢ To protect the public from poisonous and
harmful food.
➢ To prevent the sale of substandard foods.
➢ To protect the interests of the consumers by
eliminating fraudulent practices.
Penalties :
➢ Guilt will be punished with imprisonment for
a term which shall not be less than six months
and up to 3 years and with fine up to one
thousand rupees.

9. FRUIT PRODUCT ORDER (FPO),
1955
Objectives
➢ Fruit Products Order-1955, formed under Section 3
of 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.

10. Some quality standards:
1) Location and surroundings of the factory
2) Sanitary and hygienic conditions of premises
3) Personnel hygiene
4) Portability of water
5) Machinery & Equipment with installed.
6) Quality control facility & Technical staff
7) Product Standards
8) Limits for preservatives & other additives

11. MILK AND MILK PRODUCT
ORDER 1992
* 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.
*As per the provisions of this order, any person/dairy plant
handling more than 10,000 litters per day of milk or 500 MT of
milk solids per annum needs to be registered with the
Registering Authority appointed by the Central Government.
*In every case where the milk or milk product is packed by the
holder of a registration certificate in a tin, barrel, carton or any
other container, the registration number shall either be exhibited
prominently on the side label of such container or be embossed,
punched or printed prominently there on.

12. MEAT FOOD PRODUCTS ORDER
- 1973
➢Meat & Meat Products are highly perishable in nature and can
transmit diseases from animals to human- beings.
➢ Objectives :
The main objective is to regulate production and sale of
meat food products through licensing of manufacturers, enforce
sanitary and hygienic conditions prescribed for production of
wholesome meat food products, exercise strict quality control at all
stages of production of meat food products, fish products including
chilled poultry etc.

13. ESSENTIAL COMMODITY ACT (1955)
Objective
➢ Ensure the easy availability of essential commodities to
consumers and to protect them from exploitation by
unscrupulous traders.
This Act empowers the Central Government to:
1) regulate production, supply, distribution, storage,
transport, etc. and
2) control price of commodities which have been
declared under the Act, as essential are provided for those
who commit offences under theAct.
3) The Act was amended in 1986, empowering recognised
Consumer Associations to make a report in writing of
any facts constituting an offence under the Act.

14. THE STANDARDS OF WEIGHT AND
MEASURES ACT (1977)
➢ Standards of Weights and Measures (Packaged
Commodities) Rules, 1977 are legislative measures are
designed to establish fair trade practices with respect to
packaged commodities.
➢ The rules prescribe that the basic rights of consumers
regarding vital information about the nature of the
commodity, the name and address of the manufacturer,
the net quantity, date of manufacture, and sale price are
provided on the label.
➢ There are additional mandatory labelling requirements
for food items covered under the PFA. The Department
of Consumer Affairs in the Ministry of Consumer
Affairs, Food, and Public Distribution is the regulatory
authority and enforcement agency.

15. THE VEGITABLE OIL PRODUCTS
(CONTROL) ORDER -1947
➢ According to this order, vegetable oil mean any
hydrogenate oils, or mixed with any other substance
for edible purpose.
➢ This order was used primarily to regulate the price,
storage and movement of hydrogenated oil by
vanaspati industries.
The order empowers the state level vegetable oil
product controller to:
➢ Specify packaging and labeling requirement for
vegetable oil product.
➢ Specify the types of permit required for
transportation of vegetable oil products by rail, road
or water.

16. THE EDIBLE OILS PACKING
(REGULATION) ORDER 1998
➢This control order was designed in order to ensure availability
of safe and quality edible oils in packed form at pre-
determined prices to the consumers.
➢Packers will have to register themselves with a registering
authority.
➢The packer will have to have his own analytical facilities or
adequate arrangements for testing the samples of edible oils
to the satisfaction of the Government.
➢Edible oils shall be packed in conformity with the Standards
of Weights and Measures (Packaged Commodities) Rules,
1977, and the Prevention of Food Adulteration Act, 1954 and
Rules made there under.

17. OBJECTIVES OF FSSAI
➢ To consolidate the laws relating to food.
➢ To establish food safety and standards authority of India
for laying down science based standards for food.
➢ To regulate the manufacture, storage, distribution, sale &
import of food products.
➢ To ensure availability of safe & whole food for human
consumption.

18. BUREAU OF INDIAN STANDARDS
(BIS)
➢ The Bureau of Indian Standards (BIS), the National Standards
Body of India, resolves to be the leader in all matters
concerning Standardization, Certification and Quality.
MainActivities
➢ Harmonious development of standardization, marking and
quality certification.
➢ To provide new thrust to standardization andquality control.
➢ To evolve a national strategy for according recognition to
standards and integrating them with growth and development
of production and exports.

19. AGMARK
➢The Directorate of Marketing and Inspection enforces the
Agricultural Produce (Grading and Marketing) Act, 1937.
Under this Act Grade standards are prescribed for
agricultural and allied.
➢AGMARK is a Quality Certification Mark It ensures
quality and purity of a product.
➢It acts as a Third Party Guarantee to Quality Certified.
➢Quality standards for agricultural commodities are framed
based on their intrinsic quality.
➢Food safety factors are being incorporated in the standards
to complete in World Trade.

20. THE SOLVENT EXTRACTED OIL, DEOILED
MEALAND EDIBLE FLOUR CONTROL
ORDER - 1967
➢ This control order was designed to regulate oilseed solvent
extraction and refining industry to ensure consumer health and
safety.
Key features of order are
1) Licensing of all firms engaged in oilseed solvent extraction
or subcontracting of oilseed processing with oilseed extraction
firms.
2) Regulation of the manufacture, storage and sale of solvent
extracted vegetable oils and flours.
3) Monthly reporting to the controller of production, stock,
sales, return and government authority to search the plant and size
stock if warranted.

21. THANK YOU