What is FSSAI?

The Food Safety and Standards Authority of India (FSSAI) is a government agency that reports to the Ministry of Health and Family Welfare. The Food Safety and Standards Authority of India (FSSAI) was created under the aegis of Food Safety and Standards Act, 2006. This Act is consolidating legislation on food safety and regulation in India. The FSSAI is in charge of safeguarding and promoting public health by enforcing food safety regulations and conducting inspections.

The FSSAI is overseen by a non-executive Chairperson nominated by the Central Government, who now holds or has previously held the office of not less than Secretary to the Government of India.

As of right now, FSSAI is led by Rita Teaotia as Chairperson, with Shri Arun Singhal serving as Chief Executive Officer. The FSSAI is based in New Delhi. In addition, there are six regional offices of the authority, situated in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai, each with its own regional office.

FSSAI has notified 14 referral labs, 72 State/UT labs across India, and 112 NABL approved commercial labs, all of which are situated throughout the country. FSSAI agreed in 2021 to issue permanent licenses to restaurants and food producers on the condition that they file their returns to assist companies involved in food production, handling, packaging, and retailing.

History OF FSSAI

Former Union Minister Dr. Anbumani Ramadoss founded the Food Safety and Standards Authority of India (FSSAI) on August 5, 2011, under the Food Safety and Standards Act, 2006, which went into effect in 2006. There is a chairperson and 22 members on the FSSAI board. The FSSAI is in charge of establishing food standards so that consumers, traders, producers, and investors all have to deal with the same organization.

The Health and Family Welfare Ministry of the Indian Government is the administrative ministry in charge of food safety and standards in India. The Food Safety and Standards Authority of India [FSSAI] has the following authorities under the FSS Act, 2006;

• Setting food safety standards through drafting regulations.
• Establishing criteria for the certification of food testing laboratories.
• The provision of scientific guidance and technical assistance to the federal government.
• Assisting in the establishment of food technical standards on an international scale.
• Collecting and compiling information on food consumption, contamination, new hazards, and so on.
• Disseminating information and raising awareness in India regarding food safety and nutrition.

FSSAI Offices

FSSAI has offices in five areas:

• Northern Region – New Delhi is the headquarters of the Northern Region.
• Region of the East.
• Region of the North Eastern States.
• The western part of the Indian States.
• The Regions of the Southern Hemisphere.

Legislative structure of FSSAI

As a result of the Food Safety and Standards Act, 2006, the Food Safety and Standards Authority of India was established as a statutory organization. The Food Safety and Standards Act (FSS) of 2006 is the principal law governing food items. This legislation also lays the groundwork for the development and enforcement of national food safety standards in India. State-level food safety authorities are appointed by the FSSAI.

The Ministry of Health and Family Welfare has administrative responsibility for the Food Safety and Standards Authority of India (FSSAI).

FSSAI’s primary goal is to:

• Establish science-based criteria for food-related articles.
• Regulating all aspects of food production and distribution to make food safer.

The FSS Act is a catch-all for all previous food safety legislation, guidelines, and regulations. The FSS Act consolidated seven separate pieces of legislation as mentioned below:

• Act enacted in 1954 which was on Preventing Food Adulteration.
• Produced from Fruit under an agreement signed in 1955
• Meat and Poultry-Based Foods Affirmation of the 1973 Order
• Products Made With Vegetable Oils (Control) 1947 was the year when the order was given.
• Veggie Oils in Plastic Containers (Regulation). Place an order for the year 1988.
• An Act to Regulate the Supply of Milk and Milk Products, 1992.

FSSAI Standards – In Depth

Talking about the Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011, the Food Safety and Standards (Packaging and Labelling) Regulation, 2011, and the Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, 2011 prescribe the standards developed by FSSAI.

The FSSAI has set standards for the following things, among other things:

• A wide range of goods is derived from milk and its equivalents.
• Emulsions of fats, oils, and fat.
• goods derived from plants, such as fruits and vegetables.
• food items made from grains and other grains.
• items derived from animal protein.
• Fish and fish-based goods.
• Confectionery and pastries.
• salt, spices, condiments, and associated goods.
  the consumption of alcohol (other than dairy and fruits & vegetables based).
• a different type of food product.
• Ingredients and other food products not listed above.
• Specialty foods.
• Food is irradiated.
• Staple food fortification, such as vegetable oil, milk, salt, rice, and wheat flour/maida.

Significance of Food Safety and Standards Act, 2006

The Prevention of Food Adulteration Act of 1954, the Fruit Products Order of 1955, the Meat Food Products Order of 1973, the Vegetable Oil Products (Control) Order of 1947, as well as the Edible Oils Packaging (Regulation) Order of 1988, the Solvent Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order of 1967, the Milk and Milk Products Order of 1992, and the Milk and Milk Products Order of 1992 were all repealed on August 1, 1992.

By shifting from multi-level, multi-departmental management to a single chain of command, the Act also intends to provide a single reference point for all concerns pertaining to food safety and standard

The Food Safety and Standards Authority of India was then established as a statutory body through this Act. Its headquarters is in Delhi to achieve this goal. The various parts of the Act are brought into force through the Food Safety and Standards Authority of India (FSSAI) and the State Food Safety Authorities.

In Conclusion

The development of standards is a dynamic process based on the most recent advances in food science, food consumption patterns, new food products, and additives, changes in processing technology leading to changed specifications, advancements in food analytical methods, and identification of new risks or other regulatory options.