Food Safety and Standards Authority of India (FSSAI)

The Food Safety and Standards Authority of India (FSSAI) is the principal statutory body responsible for regulating and supervising food safety in India. It operates under the Ministry of Health and Family Welfare and plays a pivotal role in ensuring that food products are safe, wholesome, and meet required quality standards. Established to consolidate multiple laws relating to food and to bring uniformity in their implementation, the FSSAI seeks to protect public health by promoting food safety practices and setting standards across the food supply chain.

Background and Establishment

The FSSAI was established under the Food Safety and Standards Act, 2006 (FSSA), which was enacted to create a single reference point for all food-related regulations in the country. Prior to this, India had multiple legislations such as the Prevention of Food Adulteration Act, 1954, the Fruit Products Order, 1955, and the Meat Food Products Order, 1973, among others. These fragmented laws led to overlapping jurisdictions and inconsistent enforcement.
The creation of the FSSAI marked a significant step towards integrating food laws, harmonising standards with international practices, and building consumer confidence. The authority formally began functioning in 2008, with its headquarters in New Delhi. It also has regional offices across India to coordinate enforcement and monitoring activities.

Structure and Organisation

The FSSAI is governed by a chairperson appointed by the Central Government, supported by a Chief Executive Officer (CEO) and various scientific panels and committees. Its composition includes:

• A chairperson and 22 members, representing ministries, consumer organisations, food industry, agriculture, and research bodies.
• Scientific Committees and Panels that provide technical advice on standards, additives, contaminants, and risk assessments.
• Regional and state-level offices that oversee local enforcement and licensing.

This organisational structure enables the FSSAI to function as a central authority while also engaging with state governments to implement food safety regulations effectively.

Functions and Responsibilities

The FSSAI performs multiple functions aimed at ensuring food safety and promoting consumer protection. Its key responsibilities include:

• Framing Standards: Developing and specifying scientifically based food standards for additives, contaminants, pesticide residues, and labelling requirements.
• Licensing and Registration: Mandatory licensing for food businesses, ensuring that manufacturers, distributors, and retailers operate under regulated conditions.
• Inspection and Enforcement: Coordinating inspections, product sampling, and surveillance to detect violations of safety standards.
• Risk Assessment and Research: Conducting scientific risk assessments, monitoring food-borne hazards, and supporting research in food safety.
• Consumer Awareness: Running awareness campaigns such as Eat Right India, focusing on nutrition, hygiene, and safe eating habits.
• Food Import Regulation: Monitoring and certifying imported food products to ensure they meet Indian safety standards.

Key Programmes and Initiatives

The FSSAI has launched several notable initiatives to strengthen food safety compliance and public health outcomes:

• Eat Right India Movement: A behavioural change initiative promoting safe, healthy, and sustainable diets. It includes programmes such as Eat Right Campus and Eat Right School.
• Food Fortification Initiative: Mandating fortification of staple foods such as rice, wheat flour, edible oil, and salt with micronutrients to address malnutrition.
• Food Safety Training and Certification (FoSTaC): A capacity-building programme aimed at training food handlers and supervisors in safety practices.
• Clean Street Food Campaign: Aimed at improving hygiene standards among street food vendors through training and certification.
• Food Safety Connect Portal: A digital interface for consumers and businesses to raise grievances, check licenses, and access information.

Regulatory Framework and Standards

The FSSAI develops scientific standards for food products in alignment with international norms such as those set by Codex Alimentarius. Its regulatory framework covers:

• Labelling and Packaging: Standardised labelling for nutritional information, allergen declarations, vegetarian/non-vegetarian symbols, and expiry dates.
• Additives and Preservatives: Permissible limits for colours, flavours, and preservatives in different food categories.
• Maximum Residue Limits (MRLs): Regulations on pesticide and antibiotic residues in agricultural and animal products.
• Genetically Modified Foods: Guidelines for approval, labelling, and sale of GM foods in India.
• Food Supplements and Nutraceuticals: Specific standards for dietary supplements and health products to avoid misleading claims.

Challenges and Criticism

Despite its comprehensive mandate, the FSSAI has faced criticism and operational challenges, including:

• Enforcement Gaps: Uneven implementation across states due to limited manpower and resources.
• Delay in Standards Setting: Critics argue that standard-setting has sometimes been slow compared to global best practices.
• Industry Concerns: Food businesses often highlight regulatory burdens and ambiguities in compliance requirements.
• Public Trust Issues: High-profile cases such as the Maggi noodles controversy in 2015 revealed gaps in testing procedures and communication strategies.

Nevertheless, reforms and increasing digitisation of processes are gradually addressing these issues.

Significance

The FSSAI holds immense significance for India’s food system, influencing not just consumer safety but also trade and industry practices. By aligning domestic food regulations with global standards, the authority helps Indian food exports gain acceptance in international markets. Domestically, its campaigns have shaped consumer awareness, promoted healthier diets, and encouraged businesses to adopt safe practices.

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