Más contenido relacionado


Fssai and food laws

  2. INTRODUCTION The need to have a food regulator to oversee the standards of food safety in the country was first felt in the early 2000s. After much discussion and due deliberation, the Food Safety and Standards Act (FSSA) was passed by the Indian Parliament on August 4, 2006. This act repealed and replaced the earlier regulations related to food safety standards. Two years later, the Food Safety & Standards Authority of India (FSSAI) was institutionalised in principle. Post inception, FSSAI brought together the scientific community and the various regulatory agencies in the country to initiate an integrated food safety regulatory framework.
  3. FSSA The PFA Act, 1954 FPO 1995 MFPO 1973 VOP Order 1947 EOP Order 1988 MMPO 1992 Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967 FOOD SAFETY AND STANDARD ACT 2006
  4. Objectives of FSSA
  5. Mechanism of regulation
  6. 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- Production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or Production or procurement or collection of milk is up to 100 litres of milk per day or Slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less than that
  7. 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.
  8. THE PREVENTION OF FOOD ADULTERATION ACT, 1954 The Prevention of Food Adulteration Bill was passed by both the house of Parliament and received the assent of the President on 29th September, 1954. It came into force on Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).  LIST OF ADAPTATION ORDER AND AMENDING ACTs 1. The Adaptation of Laws (No.3) Order, 1956. 2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964). 3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971). 4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976). 5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986).
  9. Adulterated- an article of food shall be deemed to be adulterated—  if the article sold by a vendor is not of the nature, substance or quality demanded by the purchaser and is to his prejudice,  if the article contains any other substance which affects, or if the article is so processed as to affect, injuriously the nature, substance or quality thereof;  if any inferior or cheaper substance has been substituted wholly or in part for the article so as to affect injuriously the nature, substance or quality thereof;  if the article had been prepared, packed or kept under insanitary conditions whereby it has become contaminated or injurious to health;  if the article consists wholly or in part of any filthy, putrid, , rotten, decomposed or diseased animal or vegetable substance or is insect-infested or is otherwise unfit for human consumption;  if the article is obtained from a diseased animal;  if the article contains any poisonous or other ingredient which renders it injurious to health;  if any colouring matter other than that prescribed in respect thereof is present in the article, or if the amounts of the prescribed colouring matter which is present in the article are not within the prescribed limits of variability;  if the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits;  if the quality or purity of the article falls below the prescribed standard or its constituents are present in quantities not within the prescribed limits of variability, but which renders it injurious to health;  if pesticides, insecticide (except fumigant), veterinary drugs residues, antibiotic residues and microbiological counts are used;
  10. News  The executive summary of National Survey of Milk Adulteration of 2011 show that more than 68% of milk being sold in the country was adulterated and in some States is almost 100%  8 March 2014: Delhi High Court said almost entire 1.75 crore people in Delhi eat fruits and vegetables which are not fit for human consumption.  18 March 2016: Hindustan Times: 2 out of 3 Indians drink milk laced with detergent, urea and paints.   25 April 2017: Economic times: Defence's CSD suspends sale of Patanjali's Amla Juice. Patanjali says its amla juice does not fall under FSSAI standards but those of the AYUSH ministry  Milk –water, starch, vanaspati, urea, formalin, detergent,  Ghee, milk powder- coal tyre dye  Edible oil- prohibited colour  Sugar-calk powder, urea  Honey- sugar solution,  Tea – carmoisine, sunset yellow, tartrazine for dark tan.  Banana,mangoes- Calcium Carbide  Brinjal: Chemical found is Heptachlor, 860% above the legal limit  Rice: Chemical found is Chlorfenvinfos, 1324% above the legal limit  Cauliflower: Chemical found is Aldrin, 320% above the legal limit  Apple: Chemical found is Dichlorvas, 140% above the legal limit
  11. Fruit Products Order, I955 Objectives: Fruit Products Order-I955, formed under section 3 of the Essential Commodities Act -1955, with the objective to manufacture fruit and vegetable(F&V) products maintaining sanitary and hygienic condition in the premises It is mandatory for all manufacturers of fruit and vegetable(F&V) products including some non food products like non fruit vinegar, syrup and sweetened aerated water to obtain a license under this order. Following minimum requirements are laid down in the Fruit Product Order for hygienic production and quality standards: (i) Location and surroundings of the factory (ii) Sanitary and hygienic conditions of premises (iii) Personnel hygiene (iv) Portability of water (v) Machinery & Equipment with installed capacity (vi) Quality control facility & Technical staff (viii) Product Standards (viii) Limits for preservatives & other additives
  12. The Order lays down specifications and quality control requirements on production and marketing of the following food products: 1) Fruit Juice, Pulp Concentrate, Squashes, Cordials, Crush, Fruit Syrups, Nectar, Aerated water containing Fruit Juice or Pulp and Ready to serve Beverages ƒ 2) Fruit Nectar, Canned Mango Pulp (Natural & Sweetened), and Sweetened Aerated Waters with no Fruit Juice or Fruit Pulp or containing less than 10% of Fruit Juice or Pulp 3) Sweetened Aerated Water with 10% or more of Fruit Juice of Fruit Pulp ƒ Barley Waters (Lemon, orange, grape fruits etc) 4) Synthetic Syrup, Ginger Cocktail, Ginger Beer, Ginger Ale and Sharbats 5) Bottled and Canned Fruits and Vegetables ƒ 6) Pickles in Citrus Juice or in Brine 7) Jams and Fruit Cheese 8) Dehydrated Onions 9) Fruit Jellies and Marmalades 10) Sun-dried and Dehydrated Vegetables ƒ 11) Candied and Crystallised or 'Glazed Fruit and Peel 12) Mango Cereal Flakes 13) Preserves 14) Sun-dried and Dehydrated Fruits ƒ 15) Fruit Chutneys 16) Oil Pickles 17) Tomato Juice and Soups ƒ 18) Pickles in Vinegar ƒ ƒ 19) Vegetable Soups 20) Brewed and Synthetic Vinegar ƒ
  13. With regard to packing, marking and labelling of containers of fruit products, the following requirements have to be fulfilled: -  Packed shall bear the label as approved by the Licensing Officer.  The bottle shall be so sealed that it cannot be opened without destroying the license number of the special identification mark of the manufacturer.  The label should not contain any statement, claim, design or device, which is false or misleading in any particular concerning the fruit products etc.  Every beverage should contain at least 25% of fruit juice in its composition otherwise it will be treated as synthetic and in case of artificial flavours the words 'Artificially Flavoured' shall also be added.
  14. Challenges Ahead Setting of Food Safety Standards Inform, Educate and Communicate to the consumers Food Safety Management Systems Research and Development
  15. Conclusion Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. FSSAI should not turn out to be another failure to set benchmark for Food Safety And Standard. But after huge manace with maggie noodles FSSAI look more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries. But sometimes we get confused when FSSAI wants additional tax on packaged food items, beverages as they are promoting production of packaged food items, beverages.

Hinweis der Redaktion

  1. for