food safety and standards authority of india
TRANSCRIPT
AKSHAY ANAND
FOODSAFETYANDSTANDARDS
AUTHORITYOFINDIA
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• Prevention of Food Adulteration Act, 1954• Fruit Products Order, 1955• Meat Food Products Order, 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 • Any order under Essential Commodities
Act, 1955 relating to food
The Food Safety & Standards Act 2006 is Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India 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 and for matters connected therewith or incidental thereto.
• Food Safety Standards Act 2006
• Food Safety Standards Regulations 2011
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• The FSSAI has been established under Food Safety and Standards Act, 2006.
• This act 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.
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• Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for the implementation of FSSAI.
• The Chairperson and Chief Executive Officer of Food Safety and Standards Authority of India (FSSAI) have been appointed by Government of India.
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• Framing of Regulations to lay down the Standards and guidelines in relation to articles of food and specifying appropriate system of enforcing various standards thus notified.
• Laying down mechanisms and guidelines for accreditation of certification bodies engaged in certification of food safety management system for food businesses.
• Laying down procedure and guidelines for accreditation of laboratories and notification of the accredited laboratories.
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• To provide scientific advice and technical support to Central Government and State Governments in the matters of framing the policy and rules in areas which have a direct or indirect bearing of food safety and nutrition.
• Collect and collate data regarding food consumption, incidence and prevalence of biological risk, contaminants in food, residues of various, contaminants in foods products, identification of emerging risks and introduction of rapid alert system.
• Provide training programmes for persons who are involved or intend to get involved in food businesses.
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• Creating an information network across the country so that the public, consumers, Panchayats etc receive rapid, reliable and objective information about food safety and issues of concern.
• Contribute to the development of international technical standards for food, sanitary and phyto-sanitary standards.
• Promote general awareness about food safety and food standards.
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1. Dairy products and analogues2. Fats and oils, and fat emulsions3. Edible ices, including sorbet4. Fruits and vegetables (including mushrooms and fungi, roots and
tubers, fresh pulses and legumes, and aloe Vera), seaweeds, andnuts and seeds
5. Confectionery6. Cereals and cereal products, derived from cereal grains, from roots
and tubers, pulses, legumes (fresh pulses and legumes are coveredin category 4.2) and pith or soft core of palm tree, excluding bakerywares of food category 07.0 .
7. Bakery products8. Meat and meat products, including poultry and game
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9. Fish and fish products, including molluscs, crustaceans, andechinoderms10. Eggs and egg products11. Sweeteners, including honey12. Salts, spices, soups, sauces, salads and protein products.13. Foodstuffs intended for particular nutritional uses.14. Beverages, excluding dairy products15. Ready-to-eat savouries16. Prepared Foods/dishes including Composite foods17. Products not covered into category 1-1618. Substances added to food which are ‘not for direct consumption asfood’
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• The process of application starts with identification of the premise.
• Depending on the installed capacity in case of manufacturers and/or turnover for businesses and/or location, the premise may be eligible for any of the following categories.
• Central License• State License/Registration
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• Eligible Food Business Operators (FBO) need to procure a License from the Central Authority. They include,
• Importers• 100% EoUs• Manufacturers• Operators in
• Central Govt. Agencies• Airports• Seapors
• After issuance of license, any Modification, Renewal, Duplicate Request are carried out Online.
• Central License is issued by the FSSAI Regional Offices across the nation in pursuant to the FSS Regulations, 2011.
• DOCUMENTS NEEDED
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• Eligible Food Business Operators (FBO) need to procure a License from the State Authority. They include,
• Manufacturers• Storage• Transporters• Retailers• Marketers• Distributors
• After issuance of license, any Modification, Renewal, Duplicate Request are carried out Online.
• State License is issued by the State Authorities operating in each state in pursuant to the FSS Regulations, 2011.
• DOCUMENTS NEEDED
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• New License:- INR 7500/Year• Renewal License:- INR 7500/Year• Modification License:- INR 7500/Modification• Duplicate License:- 10% of the Applicable License Fee• Note:- License can be issued / renewed for maximum 5 years
• Above 1MT per day Production - INR 5000/Year• 10,001 to 50,000 LPD of milk Or 501 to 2500 MT of milk solids per annum - INR 5000/Year• Below 1 MT of Production - INR 3000/Year• 501 to 10,000 LPD of milk Or 2.5 MT to 500 MT of milk solids per annum - INR 3000/Year• Hotels and Restaurants up to 4 Star - INR 5000/Year• All Food Service providers including restaurants/boarding houses, clubs etc. serving food,
Canteens (Schools, Colleges, Office, Institutions), Caterers, Banquet halls with food catering arrangements, food vendors like dabbawallas etc & Other food Business Operator - INR 2000/Year
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Apply for site registration in Form A to State licensing authority
Processing of application
After 7 days
Issuance for inspection and inspection done within 30 days
Approval
Rejection
for Site Registration and Manufacturing License
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Issuance of unique application number
Require additional information on incomplete application
Manufacturer may apply for manufacturing license in Form B
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Inspection of premises after receiving completed application & issue inspection
report
Either grant or reject the license Within 60 days of receipt of completed application or within 30 days of
inspection
Manufacturer may start the business after 60 days
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for Import of Nutraceuticals
Importer
Apply for import license in form A and B along with
supporting documents and fee to FSSAI
Apply for IEC number to DGFT
Receives IEC number
Importer
Gets import license
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Customs
Presents required
documentation
Sends consignment with required
documents
Foreign Exporter
Requisite documents are sent
Checks consignment documents, conformance to FSS act and labeling
standards
Importer
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Not Ok Detailed/ re-exported Or Appealed for
reconsideration
FSSAI authorized person/ port health officer may collect the samples for testing
Ok
Not Ok Detailed/ re-exported and quarantined Or Appealed
for reconsideration
Customs
Ok
Domestic market
Checks consignment documents, conformance to FSS act and labeling standards
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• FORM A - Application for Registration / Renewal of Registration under Food Safety and Standards Act, 2006
• FORM B - Application for License / Renewal of license except importing under Food Safety and Standards Act, 2006
• Form of Self Declaration (FORM IX)• Form of Nomination• Affidavit for FSMS (Food Safety Management System) Plan• Condition of License• Food Licensing & Registration Regulations, 2011• Notification regarding time extension of Sub-Regulation• Notification regarding usage of FSSAI License Number and Logo on the
Labels of Food Products
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• Causing food to be injurious• Abstracting any constituent • Deliberate adulteration• Non-conformance in Label information etc.,
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• Substandard food: Upto Rs. 2.00 lakhs• Misbranded: Upto Rs. 3.00 lakhs• Misleading advertisement : Upto Rs. 10.00 lakhs• Food with extraneous matter: Upto Rs. 1.00 lakhs• Fail to meet the requirements as directed by FSO: Upto Rs. 2.00 lakhs• Unhygienic / unsanitary preparations: Upto Rs. 1.00 lakhs• Adulterant not injurious to health: Upto Rs. 2.00 lakhs• Adulterant injurious to health: Upto Rs. 10.00 lakhs• Unsafe food – but does not cause immediate injury : 6 months imprisonment with fine of
Rs.1.0 lakh • Unsafe food causing non-grievous injury : 1 year imprisonment with fine of Rs. 3.00 lakh• Compensation in case for injury : upto Rs.1.00 lakh• Causing grievous injury : 6 years imprisonment with fine of Rs. 5.00 lakh• Compensation in case for grievous injury : upto Rs.3.00 lakh• Causing death : 7 years or life imprisonment and fine of Rs. 10.00 lakh• Compensation in case of death : upto Rs. 5.00 lakh minimum
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• A dietary supplement is a product intended for ingestion that contains a "dietary ingredient" intended to add further nutritional value to (supplement) the diet. A "dietary ingredient" may be one, or any combination, of the following substances: a vitamin. a mineral. an herb or other botanical. A dietary supplement is intended to provide nutrients that may otherwise not be consumed in sufficient quantities.
• Nutraceutical, a portmanteau of the words “nutrition” and “pharmaceutical”, was coined in 1989 by Stephen L. DeFelice, founder and chairman of the Foundation of Innovation Medicine. The term is applied to products that range from isolated nutrients, dietary supplements and herbal products, specific diets and processed foods such as cereals, soups, and beverages.
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• http://www.fssai.gov.in/• http://www.fssai.gov.in/AboutFSSAI/introduction.aspx• http://www.fssai.gov.in/AboutFSSAI/FSSAct.aspx• http://foodlicensing.fssai.gov.in/index.aspx• https://en.wikipedia.org/wiki/Food_Safety_and_Standards_Authority_of_I
ndia
