FSSAI Street Food

Overview of FSSAI Street Food

The Food Safety and Standards Authority of India (FSSAI) plays a crucial role in ensuring the safety and hygiene of street food across the country, significantly impacting public health. The primary goal of FSSAI's street food regulation is to protect public health by enforcing food safety standards and promoting good hygiene practices among street food vendors. FSSAI, in collaboration with the State Authorities for Cleanliness and Hygiene, has identified 144 street food clusters nationwide.

The FSSAI Clean Street Food Hub initiative aims to ensure the safety and hygiene of street food in India, promoting cleanliness and adherence to food safety standards among street vendors. While street vendors are only sometimes required to obtain an FSSAI license, registration is crucial.

Adherence to FSSAI guidelines for street food is essential to ensuring the safety and quality of the food they serve. These guidelines outline best food handling, storage, and hygiene practices to minimise foodborne illnesses and ensure consumer safety. Enhancements such as vendor training programmes, inspection protocols, and compliance monitoring are vital for maintaining national health standards and regulatory oversight. Initiatives that promote health risk management and sustainable practices support these efforts, further safeguarding the well-being of consumers.

FSSAI's Role in Street Food Safety

The Food Safety and Standards Authority of India (FSSAI) plays a crucial role in ensuring the safety of street food, a staple of Indian cuisine. It sets standards for ingredients, preparation, and hygiene, aiming to reduce health risks associated with street food consumption. FSSAI conducts inspections, provides training to vendors on safe food handling practices, and promotes awareness among consumers about food safety. By enforcing regulations and collaborating with local authorities, FSSAI Street food safety strives to maintain high standards of cleanliness and quality in street food, protecting public health and preserving the rich culinary heritage of India.

• The Importance of Regulating Street Food

  • Ensuring the health, hygiene, and safety standards of street food for all consumers
  • Supporting the social and economic advancement of the street vendor community by assisting them in enhancing the quality of their offerings, thereby attracting more customers
  • Elevating the popularity of street food by positioning it as a distinguished global brand in its own right.

FSSAI Guidelines for Street Food Vendors

• Registration and Licensing for Street Food Vendors

  Establishing comprehensive rules and regulations is essential to effectively manage the street food sector as an integral component of the food preparation industry. These regulations can either be developed as standalone guidelines or integrated into existing food safety protocols.
  
  Regarding the registration and licensing of street food vendors, it is imperative that they adhere to national legislation requirements by obtaining proper authorisation from the relevant authorities before commencing their operations. Proof of registration or identification issued by the competent authority should be prominently displayed on their carts or kiosks. The responsible authority should oversee the issuance or renewal of registrations, ensuring compliance with all hygiene standards outlined in the established code of practice. By enforcing these measures, the street food sector can uphold hygiene standards, prioritise consumer safety, and contribute positively to the overall food industry landscape.

• Hygiene and Safety Standards

  • Maintenance: Stalls and work surfaces must be maintained in good condition to prevent food contamination due to issues like chipped surfaces, loose nails, or breakages. Regular inspections and prompt repairs are essential to ensure the safety and hygiene of food preparation areas.
  • Water Supply and Quality: As per FSSAI guidelines for small food vendors, access to clean water is paramount. Water quality should be regularly monitored at three key points: the source, after collection in containers, and at usage points. Vendors must be educated on the hygienic standards on street food for use and storage of water and ice to prevent any contamination risks.
  • Pest Control: Vendors are responsible for implementing measures to keep their stalls free from pests at all times. Proper disposal of contaminated food is crucial, and steps should be taken to prevent food contamination from pest control materials like pesticides or other substances such as fuel and detergents.
  • Solid and Liquid Waste Handling: Effective waste management is essential. Solid waste should be disposed of in appropriate containers with secure lids or placed in waste bins, with regular collection by municipal authorities. Liquid waste, such as wastewater, should be drained immediately into designated drains or sewers to prevent accumulation.
  • Raw Materials/Ingredients and Packaging: All raw materials, ingredients, and packaging must meet applicable standards. Ice used in food preparation should be made from potable water. Packaged food ingredients should be used within their expiry dates, and only permitted food additives should be used in regulated amounts. Food should be wrapped in clean, suitable packaging to prevent contamination.
  • Preparation/Cooking: Safe raw food should be used for street food preparation, with thorough washing of raw food items in clean water before cooking. Proper measures should be taken to avoid cross-contamination, including separate handling of raw and cooked foods, using separate utensils, and ensuring thorough washing of knives and cutting boards.
  • Handling and Storage: Food should be covered and protected against dust and dirt. Clean crockery, cutlery, and utensils should be used, with disposable items used only once. Ready-to-eat raw food should be handled with care and kept covered. Leftovers and unsold perishable food should be disposed of hygienically. Raw and cooked food should be stored separately, and proper temperature control should be maintained for seasonings and sauces.
  • Transportation and Storage: Hygienic practices should be followed during transportation and storage of food, ensuring consumption within specified shelf life. Hands should be thoroughly washed after handling items such as fuel, detergents, or soap before touching food.

Clean Street Food Initiative by FSSAI

• Objectives and Implementation of the Clean Street Food Project

  FSSAI's endeavour to enhance street food facilities throughout India is gaining momentum, with various states actively identifying locations to be designated as Clean Street Food Hubs (CSFHs). Recently, Chappan Dukaan in Indore, Madhya Pradesh, was honoured with the Clean Street Food Hub designation by the apex food regulator of the country. The primary objectives of this initiative are to elevate hygiene standards and revolutionise street food vending by integrating street food vendors on licensing into an ecosystem where they are esteemed not only nationally but also globally, while preserving India's rich culinary heritage.
  
  Once vendors within these hubs and clusters meet prescribed parameters, FSSAI will certify them, assuring consumers that the food served has been prepared under clean and hygienic conditions. Ahmedabad was the pioneer city to receive the CSFH tag in 2008, with locations like Kankaria Lake cluster, Urban Chowk on SG Highway, and Gopi Talav in Surat also earning recognition. In Maharashtra, areas like Juhu Chowpatty and Girgaum Chowpatty in Mumbai, and Khau Galli in Pune are in consideration, while progress is underway in West Bengal, Rajasthan, Bihar, and Goa.
  
  The CSFH initiative aims to uplift the social and economic status of street vendors by enhancing the quality of their offerings, attracting more customers, and elevating the popularity of street food into a global brand. As part of FSSAI's holistic approach to food safety and healthy nutrition, Project Clean Street Food involves training and capacity building for vendors, alongside ensuring regulatory oversight under the Food Safety and Standards Regulations, 2011. Through these concerted efforts, FSSAI endeavours to ensure that street food not only remains a beloved culinary tradition but also meets the highest standards of hygiene and safety.

• Impact and Success Stories

  Ahmedabad proudly hosts India's inaugural 'clean street food hub', beckoning enthusiasts to savour its culinary delights. As reported by Hindustan Times, the Food Safety and Standards Authority of India (FSSAI) bestowed this prestigious title upon the bustling Kankaria Lake area in Ahmedabad. With approximately 66 street food vendors serving a staggering 12 million patrons annually, the significance of this designation is undeniable.
  
  FSSAI meticulously crafted guidelines aimed at enhancing the infrastructure of existing street food clusters, prioritising safety and hygiene. Key parameters included efficient garbage disposal practices, meticulous maintenance of personal hygiene, clear demarcation of cooking and non-cooking areas, provision of working street lights, robust pest control measures, and overall cleanliness standards.
  
  Pawan Agarwal, CEO of FSSAI, lauded the collective efforts, setting an impressive 80% cutoff benchmark for excellence. A rigorous pre-audit, conducted by FSSAI in collaboration with Gujarat Food and Drug Control Administration and other regulatory bodies, identified areas for improvement. Street food vendors underwent training sessions, implementing suggested enhancements to meet the stringent standards set forth.
  
  This initiative marks a pivotal moment in India's culinary landscape, aiming to elevate hygiene standards and revolutionise the street food vending experience. By promoting street food to both domestic and international tourists, the initiative seeks to elevate street vendors to a position of esteem worldwide while safeguarding the nation's rich culinary heritage.
  
  With the stage set for a gastronomic adventure, food enthusiasts are invited to indulge in the finest street food offerings the country has to offer, courtesy of India's inaugural clean street food hub in Ahmedabad.

Compliance and Best Practices for Street Food Safety

• Ensuring Compliance with FSSAI Regulations

  The regulatory body has forged partnerships with several FMCG companies to ensure the success of the 'eat right campaign.' 'Our eat healthy campaign, featuring the tagline 'aaj se thoda kam,' aims to reduce the consumption of high-fat, high-sugar, and high-salt foods in the Indian diet,' states Agarwal. Kellogg India is among the companies committed to reducing sugar by 10-15% and salt by 10-30% in its products by 2021 as part of this initiative. 'FSSAI deserves commendation for taking a proactive stance and fostering collaborative dialogue between industry stakeholders and government entities to promote a healthier and more nutritious diet for Indians,' remarks Mohit Anand, Managing Director of Kellogg India and South Asia.
  
  The primary challenge lies in coordinating various government departments and ministries, including the food processing ministry, the department of consumer affairs, and the commerce ministry, to ensure the success of the plan. Presently, however, most industry players express confidence in FSSAI's leadership and are eager to collaborate for the betterment of public health in India.

• Best Practices for Street Food Vendors

  The regulatory body intends to engage fast-moving consumer goods companies and food manufacturers willing to reformulate their products for improved nutrition to address prevalent health issues in India. CEO Pawan Kumar Agarwal of FSSAI states, 'We have decided to redefine our role as an organisation that facilitates alignment among key stakeholders, including scientists, testing labs, food businesses, state governments, and consumers.'
  
  As part of this realignment, the regulator targeted online food aggregators in July, directing restaurants and food business operators (FBOs) failing to comply with regulations to be delisted from such platforms, with the deadline expiring in September. FSSAI will now assess progress. 'Food safety and public health issues are paramount not only for us but also for industry players and online platforms like Swiggy and Zomato,' Agarwal emphasizes.
  
  The directive was issued following numerous complaints regarding the food quality supplied by FBOs listed on these platforms. Consequently, food aggregators have taken action, with Zomato delisting hundreds of restaurants across its 34 serviced cities. Mohit Gupta, CEO of Zomato's food delivery business, explains, 'We have delisted those without licenses, confident this won't impact our order volumes.'
  
  Recognizing the logistical challenge of cracking down on FBOs, FSSAI extended the deadline for delisting errant operators to the end of September. Preliminary reviews indicate 90% compliance by online platforms. FSSAI aims for similar success to the Kankaria Lake project but acknowledges greater challenges with street food vendors, requiring access to clean water and waste disposal systems, among other necessities. Coordination with multiple civic and state agencies is crucial but complex. Agarwal notes, 'Our project to certify street food vendors began last year.'