general awareness

2.  FULL FORM – Food Safety and Standards
Authority of India
 Chairperson – Rita Teaotia

3.  In the year 1998 PMs Council on Trade and
Industry suggested an unified single food
regulatory authority.
 Only by 2005 the ‘Food Safety Standard’ Bill
2005 was introduced in Parliament and later
enacted as a law.

4.  Established in 2006
 On 5th August 2011 new rules and regulation came into
enforcement
 FSSAI is responsible for setting the standards for food and
beverages so that there is only one body to deal with and
no confusion in the minds of consumer, traders and
manufacturers.
 The Governing body – Ministry of Health and Welfare

5.  FSSAI act now is the umbrella act of earlier
existing food safety and hygiene regulations:
 Prevention of Food Adulteration act
 Fruit Product act
 Meat product regulations
 Vegetable oil manufacturing and distributing
regulations
 Edible oil packaging
 Dairy products

6.  Lay down science based standards for food
 Regulate manufacture, storage, distribution, sale and
import of food.
 Enforce the sanitary and hygiene conditions prescribed for
production of wholesome processed meat products.
 Mandates regulations on usage of utensil right up to
maintaining proper sanitation in workplace.

8.  Enforcement of act by central licensing authority and state
licensing authority, safety commissioners, designated
officers & food safety officers for licensing, inspection,
sampling etc.
 No license for small business - only registration is
mandatory (less than Rs.12 lakhs T/O yearly)
 A single license for different establishments in the same
area .
 It provides an unique 14 digit registration number that is
given to manufacturers, traders, and restaurants. It is
mandatory to print the same on all food packages.

9.  Three types
 Local
 State
 Central
 Three types according to annual turnover of
a business
 Upto 12 lakhs
 12lakhs – 20 crores
 More than 20 crores

10. Documents Required for the FSSAI License:
 ID proof and Address proof
 Valid email id
 Phone number
 Affidavit
 Declaration of Food Safety Management Plan
 Kitchen layout plan
 List of food categories
 Water testing report from ISI approved facility
 No Objection Certificate (NOC) from the owners or the partners
 Medical certificates of employees

12.  Thank you, any questions?