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FSSAI Standards and Regulations
Avail complete information on FSSAI standards and regulations in India.
Includes information about the scientific foundation of FSSAI and six core regulations.
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Overview of FSSAI Standards and Regulations
- The Food Safety and Standards Authority of India (FSSAI) is a statutory body governed by the Ministry of Health and Family Welfare. FSSAI establishes food safety regulations and standards based on the latest scientific research to regulate the manufacture, storage, distribution, sale, and import of food items, ensuring public health and food safety.
- The Food Safety and Standards Act of 2006 outlines the necessary compliance and procedures to obtain an FSSAI license. Every Food Business Operator (FBO) must possess a food license and adhere to FSSAI standards for food products to legally operate in India.
- FSSAI has launched a Food Regulatory Portal, where comprehensive information about various food standards, safety measures, and the regulatory framework is meticulously detailed
Introduction to FSSAI Regulatory Framework
- The Ministry of Health and Family Welfare launched the FSSAI, a statutory organization, to supervise food safety throughout India. The Food Safety and Standards Authority of India (FSSAI) was established by the Food Safety and Standards Act 2006, which consolidated previous food laws. To guarantee the availability of healthy and safe food for human consumption, FSSAI regulates the production, storage, distribution, sale, and import of foodstuffs across India.
- New Delhi serves as the headquarters for the FSSAI, followed by six regional offices in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai. Food authorities are authorized to create standards and regulations about the Food Safety and Standards Act of 2006 and guidelines to enhance food safety under Section 92(1) of the Act.
- The regulatory framework establishes important authorities in each state and union territory. It is legally mandatory for every state to have an appointed food safety commissioner to implement the food safety standards. Subsequently, the food safety commissioners appoint food safety officers for a particular area and assign them all the tasks under the Act. Food analysts, designated officers, and laboratories are also set up across the state and the country to uphold food safety.
Scientific Foundation of FSSAI Regulation
Experts on these committees use science to carefully assess risks and advise the Food Authority. They all follow the same process to keep things clear and easy to understand.
Scientific Committee and Panels
As per Sections 13 and 14 of the Food Safety and Standards Act of 2006, the food authority reconstituted a scientific committee along with 21 scientific panels in 2023. The scientific panels were composed of independent scientific experts who provided their opinions and developed food standards. The duration of the scientific committee and the scientific panels is valid for a period of 3 years. As per the provisions provided under Section 15 of the Food Safety and Standards Act of 2006, the timeline for the present committee is from 1 March 2023, to 28 February 2026.
Involvement of Expert Committees and Working Groups
Expert scientific committees provide scientific opinions based on risk assessments, considering references and data from other risk assessment bodies like JECFA, JMPR, the EU, and their equivalents. This collaboration with expert committees and working groups effectively helps initiate food safety standards and raise public awareness
Six Core Regulations: A Science-Based Approach
FSSAI's foundation lies in six key regulations implemented in 2011. These regulations are updated by the latest food science, evolving consumer trends, and advancements in processing technologies. Additionally, they consider new ingredients and additives and incorporate diverse food analysis methods.
Building upon the core framework, FSSAI has introduced supplementary regulations to address specific areas:
- 2016: Specialised Foods: Regulations cover food or health supplements and nutraceuticals and cater to special dietary needs or medical purposes.
- 2017: Addressing emerging trends:
Food Recall Procedure:Establishes a streamlined process for handling food recalls.
Food Imports: Defines regulations for the safe import of food products.
Non-Specified Food & Ingredients: Provides a framework for approving new or uncommon food items and ingredients.
Organic Food:Sets standards for organic food production and certification.
By implementing these science-based regulations, FSSAI ensures the safety and quality of food available to Indian consumers. This commitment fosters trust in the food supply chain and promotes public health.
Approval Process and Amendments
FSSAI maintains a strict set of procedures for approvals and regulatory amendments. These procedures involve a detailed outline and established rules that must be followed before any approvals are granted or changes are made to the regulations.
Approval of Non-Specified Food and Ingredients
Food businesses dealing with non-standardized or unspecified goods must comply with the Food Safety and Standards (Approval for Non-Specified Food and Food Ingredients) Regulations of 2017. These regulations for food testing standards outline the process for obtaining approval for non-specified foods. Food business owners must submit an application (Form 1) and all necessary documents as specified by the Food Safety and Standards Authority of India (FSSAI).
New non-specified food or ingredient approval applicants must submit Form 1 with the required information (e.g., safety data, ingredients list). A government fee applies, payable directly to the FSSAI's senior accounts officer. The authority approves after a scientific panel conducts a thorough product risk assessment.
Regulation Amendments and Updates
The FSSAI regularly provides amendments to regulations and updates on food standards. The FSSAI recently enacted regulations to eliminate the AGMARK and BIS certification requirements for food products. The FSSAI also amended regulations regarding food safety in jails. The Central Advisory Committee's recent update unveiling an action plan on antimicrobial resistance is current as of 16 March 2024. All the latest regulations and amendments on Food safety research and innovation are directly posted on the official website of FSSAI.
FSSAI's Network for Scientific Cooperation
The Food Safety and Standards Authority of India (FSSAI) established a network for scientific collaboration in food safety and nutrition, called NetSCoFAN. NetSCoFAN includes leading Indian institutions conducting research and development in food science and nutrition. It offers senior and junior fellowship programs in food safety and nutrition. Bonafide Indian citizens can apply for these fellowships and gain hands-on training under the guidance of expert scientists. This program fosters information sharing, project development and execution, and scientific interaction. The main goal is to improve knowledge sharing and best practices in the field of food safety.
FSSAI's Innovative Projects and Collaborations
FSSAI has various national and international collaborations; some of them are discussed below:
Association of Official Analytical Chemists (AOAC). FSSAI has signed an MoU on AOC to provide access to official methods and also provide permission to reduce and reproduce methods to avoid copyright issues. This helps FSSAI update its manuals with the latest analytical advancements.
The association with the Global Food Safety Partnership (GFSP) for training purposes provides a number of specialised training conducted with respect to the analysis of pesticide residues, mycotoxins, veterinary drug residues (VDR), and other antibiotics. Furthermore, it is replicated as ‘Training of Trainers ToT’ based on an initiative that helps trainers import training on the same subject.
The association with the Export Inspection Council (EIC) helps in setting up hands-on training facilities at the ITC-FSAN and EIA-PTH Mumbai international training centres on food safety and applied nutrition. A local management committee has been constituted by the Project Implementation Committee (PIC).
Research Projects and SPAN-COM Launch
FSSAI's SPAN-COM is for scientific communication. The scientific panels and the committee outlines guides for experts to join the scientific committee. The FSSAI's new systems and procedures are viewed by the scientific panels and other committees that are assigned to food safety.
Memorandum of Understanding with CSIR
On 7 August 2020, FSSAI and the Council of Scientific and Industrial Research (CSIR) signed a memorandum of association. The FSSAI and CSIR collaboration Memorandum of association focuses on food and nutrition-related research and information sharing. This makes it possible to identify programs and technologies that need to be developed in the field of nutrition and food safety research with clarity.
The innovative technology available with CSIR for deployment with Indian businesses for regulating compliance is recognised under the MoU. Subsequently, the collection of data with respect to food consumption incidences and the prevalence of biological risk is also overlooked.
Details regarding contaminants in foods, food safety standards and compliance, identification of emerging risks, and procedures to mitigate the same will also be monitored. Strengthening the nation's laboratory networks' quality assurance and concentrating on the validation of techniques for trustworthy reporting on quality and food product safety are the primary goals of the partnership.
FAQs for FSSAI Standards and Regulations
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