In this presentation, following things are focused 1. what is food 2. food safety 3. importance of world food safety day 4. act & provisions of food safety in india 5. about FSSAI

2.  WSFD is observed annually on 7 June to help
prevent, detect and manage foodborne risks.
 Started 2018
 Objectives of celebrating the dayis to focus on
food security and areas relating to
 human health
 economic prosperity
 Agriculture
 market access

4.  Food is any substance consumed to
provide nutritional support for an organism.
 Food is usually of plant, animal origin
 Food contains essential nutrients such
as carbohydrates, fats, proteins, vitamins,
or minerals.
 The substance is ingested by an organism and
assimilated by the organism's cells to
provide energy, maintain life, or stimulate
growth.

6.  Food safety is used as a scientific method
describing handling, preparation and storage
of food in ways that prevent food-borne illness
 Foodborne illness is any illness resulting from
the spoilage of contaminated
food, pathogenic bacteria, viruses,
or parasites that contaminate food

7. Provisions for
 Import
 Manufacturing
 Handling
 Packaging
 selling
 Export
 Analysis of food
 Offences & penalties
 Constitution of FSSAI

10.  FSSAI works under the Ministry of Health &
Family Welfare, Government of India.
 FSSAI is responsible for protecting and
promoting public health through
the regulation and supervision of food safety.
 Headquarters at New Delhi
 14 referral laboratories and 72 State/UT
laboratories located throughout India
 112 laboratories are NABL accredited private
laboratories

11. FSSAI is located in 5 regions
 Northern Region – With head office at New
Delhi.
 Eastern Region.
 North Eastern Region.
 Western region.
 Southern Region.

12.  Rule 1: Wash hands between steps.
 Rule 2: Sanitize work surfaces.
 Rule 3: Use separate cutting boards for raw
meats, vegetables and produce, and cooked
foods.
 Rule 4: Cook foods to safe temperatures.

13.  Manual on Milk and Milk Products
 Manual on Oils and Fats
 Manual on Fruits and Vegetable Products
 Manual on Food Additives
 Manual on Metals
 Manual on General Guidelines on Sampling
 Manual on Antibiotics and Hormones
Residues
 Manual on Meat and Fish
 Manual on Water Analysis

14.  www.wikipedia.com

15. TAPAN KUMAR MAHATO
tapan.mahato@gmail.com