2. Food
"Food" means a raw, cooked, or
processed edible substance, ice,
beverage, or ingredient used or
intended for use or for sale in whole or
in part for human consumption, or
chewing gum.
(Food and Drug Administration
1999 Food Code)
3. Food Safety
A suitable product which when
consumed orally either by a human or
an animal does not cause health risk to
consumer.
OR
Assurance that food will not cause
harm to the consumer when it is
prepared and/ or eaten according to its
intended use.
4. Food Safety: Why?????
Changing food habits
Increased processing
and handling
Changing processes,
products
Globalization of food
trade
5. Food safety a global
concern
Acute diarrhoeal illness is very common
worldwide and estimated to account for
1.8 million childhood deaths annually,
predominantly in developing countries
(World Health Organization, 2005)
6. Global food safety issues
Drug
residues
GM
O
Allergens
Sani
tatio
n
/qua
lity
Plan
t
dise
ases
Mycotoxin
s
Food
born
bacteria
7. Food Laws in India: old
scenario
Nine different laws and eight different
ministries governing the food sector
Laws framed by different
Ministries/Depts. With different
perspective and enforcement approach
Overlapping laws with different quality
standards & labelling requirements
8. Acts and laws
The Prevention of Food Adulteration Act, 1954
Fruits and Vegetable Products (Control) Order- FPO
1955"
Meat Food Products Order (MFPO)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
11. Chronology
Food Safety and Standards Act ,2006 - passed
by Indian Parliament and notified on 24th
August, 2006
Authority Established- in Sept, 2008
FSS Regulations Notified -3rd
August, 2011
New Act operationalised- 5th
August,2011
All Food Business Operators in India to get
Licensed/Registered with Food Safety
Authority
12. Scope of FSSA
The Act covers activities throughout the food
distribution chain, from primary production
through distribution to retail and catering.
The Act gives the Government powers to
make regulations on matters of food safety.
The Food Safety & Standards Authority of
India is the principal Government Authority
responsible for preparing specific regulations
under the Act.
15. Objectives of FSSA
1
To consolidate multiple laws and
establish single point reference system
2
To establish Food Safety and Standards
Authority
3
To regulate the manufacture, storage,
distribution, sale and import of food
products
4
To ensure availability of safe and
wholesome food for human
consumption
24. Implementation
Registration required for the Food Business
Operator, who is a
manufactures or sells any article of food
himself or a petty retailer, hawker, itinerant
vendor or temporary stall holder; or
such food business including small scale or
cottage or tiny food businesses with an
annual turnover not exceeding Rs 12 lakhs
and or whose-
25. Implementation
Central License required for the Food Business Operator, who:
Dairy units including milk chilling units process more than 50
thousand litres of liquid milk/day or 2500 MT of milk solid per annum.
Vegetable oil processing units having installed capacity more than 2
MT per day.
All slaughter houses equipped to slaughter more than 50 large
animals or 150 or more small animals or 1000 or more poultry birds
per day
Meat processing units equipped to handle or process more than 500
kg of meat per day or 150 MT per annum
All food processing units other than mentioned above having installed
capacity more than 2 MT/day.
26. Issues in implementation
HR requirement
HR
requireme
nt
Laboratory
professiona
ls
Auditors
FBOs
Regulators
28. AGMARK
The word Agmark is derived from Agricultural Marketing.
The Agmark standard was set up by the DMI of Government of India by
introducing an agricultural produce Act in1937.
the word Agmark seal ensures about quality and purity of the food
products.
The quality of the product is determined with reference to the size, variety,
weight, color, moisture, fat content and other factors are taken in to account.
It covers quality assurances of unprocessed, semi processed and processed
agricultural commodities.
It lays down the specifications for various adulteration prone commodities
viz. butter, ghee, vegetable oils, ground spices, honey, wheat etc.,
Agmark also covers pulses, cereals, makhana, vegetable oils, fruits and
vegetables, roasted bengal gram, vermicelli, macaroni and spaghetti.
Blended edible vegetable oils and fat spread are compulsorily required to be
certified under Agmark.
29. Salient features of Agmark
standard
Food safety factors are being incorporated in the
standards to compete in world trade.
Standards are being harmonized with
international standards keeping in view the WTO
requirements.
Check is kept on the quality of certified products
through 23 laboratories and 43 offices spread all
over the country
The grades incorporated are grades 1, 2, 3 and
4 or special, good, fair and ordinary.
31. BIS
Various committees including representatives from the
government, consumers and industry, formulate the Indian
Standards Institution (ISI).
Safety performance and reliability are assured when the product
is ISI marked.
ISI is now known as Bureau of Indian standards.
The Bureau of Indian Standards(BIS),empowered by the Bureau of
Indian Standards Act,2016, operates product certification
schemes by which it grants licenses to manufacturers covering
practically every industrial discipline from agriculture and textiles
to electronics.
BIS is functioning under the administrative control of Ministry of
Consumer Affairs, Food & Public Distribution..
32. Regulatory requirements and procedure for
Certification
The Indian Government has, in public interest, enforced
mandatory certification on various products through various
quality control orders issued from time to time, under various
acts.
While BIS continues to grant licenses on application, the
enforcement of compulsory certification is done by the
authorities notified in such quality control orders.
Overseas applicants canal should be granted BIS certification
for use of ISI mark for their products under the Foreign
Manufacturers Certification Scheme (FMCS).
33. BIS: Mandatory certification under
BIS Act for food products
In this connection, the Food Safety and Standards (Prohibition and
Restriction on Sales) Regulations, 2011 has prescribed mandatory
certification under the BIS Act for the following products:
Infant formula (IS14433) Milk cereal based weaning food
(IS1656)
Processed cereal based weaning food (IS11536)
Follow up formula(IS15757) Packaged drinking
water(IS14543)
Packaged mineral water(IS13428) Milk Powder(IS1165)
Skimmed Milk Powder(IS13334) Partly Skimmed Milk
Powder(IS14542)
Condensed Milk,Partly Skimmed and Skimmed Condensed
Milk(IS1166)
35. CODEX ALIMENTARIUS COMMISSION (CAC)
Codex Alimentarius Commission (CAC) was established in 1962 and
means Food law or Food code in Latin.
The Codex Alimentarius Commission (CAC) is an intergovernmental
body that coordinates food standards at the international level and
develops food standards, guidelines and related texts such as codes of
practice under the joint FAO/WHO food standards program.
It is also called Codex harmonized international standards, due to
involvement of both FAO and WHO. The dual objectives of the Codex
Alimentarius commission are to protect the health of consumers and
to facilitate the international trade.
It has formulated international standards for a wide range of food
products and specific requirements covering pesticide residues, food
additives, veterinary drug residues, hygiene, food contaminants,
labelling etc.
These Codex recommendations are used by governments to determine
36. Salient features of Codex Alimentarius
1. Protecting health of the consumers and ensuring fair trade practices
2. Promoting coordination of all food standards work undertaken by
international governmental and non- governmental organizations
3. Determining priorities and initiating and guiding the preparation of draft
standards
4. Finalizing the standards
5. Amending published standards
6. Submission of proposal for a standard
7. A decision by the commission or the executive committee
8. Preparation of a proposed draft standard by subsidiary body
9. Adoption of standard by the commission
10. Addition of CODEX STANDARD in the Codex Alimentarius.
37. HACCP
Hazard analysis and critical control point (HACCP) system has been recognized
by the codex Alimentarius Commission as a tool to ensure the safety of food.
A scientifically based protocol that is applied directly to the food procurement,
production and distribution process.
A scientific, rational and systematic approach to identify, assess and control
hazards during production, processing, manufacturing and use of food.
A preventive system used by the food industry to ensure food safety,
pharmaceutical safety etc., which addresses physical, chemical and
biological hazards as a means of prevention rather than finished product
inspection.
HACCP includes steps designed to prevent problems before they occur and to
correct deviations through a systematic way as soon as they are detected.
HACCP system controls hazardous elements in the food system such as
contaminants, pathogenic microorganisms, physical objects (glass, metal and
bone), chemicals (toxins, heavy metals and pesticide residues), raw materials,
processing conditions, use directions for the consumer or storage condition.
So HACCP consists of plan and system.
38. Seven point of HACCP
The standard approach to HACCP is that specified by the codex
Alimentarius, 1997 and follows seven basic principles:
1. Conduct a hazard analysis
2. Determine the critical control points
3. Establishment of specifications for critical limits
4. Development of monitoring and testing system to control
critical point.
5. Establishment of corrective actions when monitoring indicates
that a particular CCP is not under control
6. Establish record keeping procedures for verification to confirm
that the HACCP system is under control
7. Verification of HACCP system to confirm efficacy.
39. Benefits of implementing HACCP/ ISO
22000
A preventive approach to food safety
Can help to identify process improvements and reduced
customer complaints
Reduces the need for and the cost of end product testing
Enhances customer satisfaction/ reduces dissatisfaction
Facilitates better understanding of food packaging safety
issues throughout the organization
Improves the organizations image
Requires regular testing of data.
Improves internal and external communications
40. ISO 22000
The FSSC 22000 Food Safety Management System provides a
framework for effectively managing your food safety and
quality responsibilities.
FSSC 22000 is fully recognized by the Global Food Safety
Initiative (GFSI) and is based on existing ISO Standards.
It demonstrates a company has a robust and effective food
safety management system (FSMS) in place to meet the
requirements of regulators, food business clients and
consumers.
FSSC 22000 is fully based on the international, independent
standards: ISO 22000, ISO 22003 with sector specific technical
specifications for Prerequisite Programs (PRPs) and additional
scheme requirements.
41. ISO 22000
Organizations throughout the food supply chain can benefit from FSSC 22000
certification, which handle, manufacture or process:
perishable animal products (e.g. meat, poultry, eggs, dairy and fish products).
perishable vegetable products (e.g. packaged fresh fruits and fresh juices,
preserved fruits, packaged fresh vegetables, preserved vegetables).
products with a long shelf life at ambient temperature (e.g. canned
products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar,
salt).
food ingredients (e.g. vitamins, minerals, bio-cultures, flavourings, enzymes
and processing aids). food packaging materials (direct, indirect contact with
food).
food and feed for animals (e.g. animal feed, fish feed).
primary animal products (e.g. milk, fish, eggs, honey).
transport and storage activities across the food supply chain.
42. GVT. POLICIES FOR IMPORT & EXPORT
OF FOOD PRODUCTS FROM INDIA
APEDA, FSSAI,
43. APEDA ( AGRICULTURAL & PROCESSED FOOD
PRODUCTS EXPORT DEVELOPMENT AUTHORITY )
APEDA: established by the GoI under
the Agricultural and Processed Food
Products Export Development Authority
Act passed by the Parliament in
December, 1985.
The Act came into effect from 13th
February, 1986 by a notification issued
in the Gazette of India
44. FUNCTIONS OF APEDA
Development of industries relating to the scheduled products for
export by way of providing financial assistance or otherwise for
undertaking surveys and feasibility studies, participation in enquiry
capital through joint ventures and other reliefs and subsidy schemes;
Registration of persons as exporters of the scheduled products on
payment of such fees as may be prescribed;
Fixing of standards and specifications for the scheduled products
for the purpose of exports;
Carrying out inspection of meat and meat products in slaughter
houses, processing plants, storage premises, conveyances or other
places where such products are kept or handled for the purpose of
ensuring the quality of such products;
Improving of packaging of the Scheduled products;
Improving of marketing of the Scheduled products outside India;
45. FUNCTIONS OF APEDA
Promotion of export oriented production and
development of the Scheduled products;
Collection of statistics from the owners of factories or
establishments engaged in the production, processing,
packaging, marketing or export of the scheduled
products or from such other persons as may be prescribed
on any matter relating to the scheduled products and
publication of the statistics so collected or of any portions
thereof or extracts therefrom;
Training in various aspects of the industries connected
with the scheduled products;
Such other matters as may be prescribed.
46. PRODUCTS MONITORED
Fruits, Vegetables and
their Products.
Meat and Meat Products.
Poultry and Poultry
Products.
Dairy Products.
Confectionery, Biscuits
and Bakery Products.
Honey, Jaggery and
Sugar Products.
Cocoa and its products,
chocolates of all kinds.
Alcoholic and Non-
Alcoholic Beverages.
Cereal and Cereal
Products.
Groundnuts, Peanuts and
Walnuts.
Pickles, Papads and
Chutneys.
Guar Gum.
Floriculture and
Floriculture Products.
Herbal and Medicinal
Plants.
47. How to import food products into
India?
Import of Food Products in India is
controlled by FSSAI,
If food products are not as per FSSAI
specifications the consignment will be
rejected and will not be allowed into
India
48. Process for Importing food
products into India
Step 1
Pay customs
duty and
obtain
customs
clearance
Step 2
Apply for
FSSAI
clearance
on FICS
Step 3
Visual analysis
and Laboratory
analysis by
FSSAI
Step 4
Food product is
cleared for
import into India
or rejected
*FICS: Food Import Clearance System
49. NAFED (National Agricultural Co-
operative Federation of India LTD.)
Established on 2nd
Oct, 1958
Established under multi state co-
operative societies Act.
Aimed to promote co-operative
marketing of Agricultural produce to
benefit farmers
Farmers are main members of NAFED
50. Objectives
To organize, promote and develop
marketing and storage of agricultural,
horticultural and forest produce
Distribution of agricultural machinery
and their inputs
Undertake inter-state import and
export trade, wholesale or retail
