Food Safety And Standards Act 2006

Objective

The main objective of the Act is to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down scientific standards for articles of food. The Food Safety and Standards Authority will regulate manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food

Highlights of the Act.

• Food Safety and Standards Authority (FSSA) to regulate the food sector.
• Food Safety and Standards Authority, aided by several scientific panels and a central advisory committee will lay down standards for food safety.
• These standards will include specifications for ingredients, contaminants, pesticide residue, biological hazards and labels.
• State Commissioners of Food Safety and other local level officials will enforce the law.
• Every entity in the food sector is required to get a licence or a registration under the Act

Food safety and standards authority of India

The Authority consists of a Chairperson and the twenty-two members in which one-third will be women members
Seven members representing ministries :

1. Agriculture,
2. Commerce,
3. Consumer Affairs,
4. Food Processing,
5. Health,
6. Legislative Affairs,
7. Small Scale Industries

• Two representatives from food industry, of which one from small scale industries;
• Two representatives from consumer organizations;
• Three eminent food technologists or scientists;
• Five members representing States and the Union territories (on rotation basis every three years,
• Two persons representing farmers organisations;
• One person representing retailers’ organisation.

Central Advisory committee

The Chief Executive Officer of the food safety standards authority will be Chairperson of the Central Advisory Committee.
Members
Two members each representing following area

1. Food industry,
2. Agriculture,
3. Consumers,
4. Relevant research bodies and food laboratories,
5. Commissioners of Food Safety,
6. And the Chairperson of the Scientific Committee

The Central Advisory Committee advise the Food Authority on following areas

1. Drawing up of a proposal for the Food Authority's work programme,
2. On the prioritisation of work,
3. Identifying potential risks,
4. Pooling of knowledge
5. Other functions specified by regulations.

Scientific Panel

Following scientific panels established under the Act.

• food additives, flavourings, processing aids and materials in contact withfood;
• pesticides and antibiotics residues;
• genetically modified organisms and foods;
• functional foods, nutraceuticals, dietetic products and other similar products;
• biological hazards;
• contaminants in the food chain;
• labelling ; and
• method of sampling and analysis.

Duties and functions of Food Authority.

• Food Authority has to regulate and monitor the manufacture, processing, distribution, sale and import of food so as to ensure safe and wholesome food
• Prepare the standards and guidelines in relation to articles of food
• Set the limits for use of food additives, crop contaminants, pesticide residues, residues of veterinary drugs, heavy metals, processing aids, myco-toxins, antibiotics and pharmacological active substances and irradiation of food.
• The mechanisms and guidelines for accreditation of certification bodies engaged in certification of food safety management system for food businesses.
• Set procedure and the enforcement of quality control
• Procedure and guidelines for accreditation of laboratories and notification of the accredited laboratories;
• Prescribe method of sampling, analysis and exchange of information among enforcement authorities
• Conduct survey of enforcement and administration of this Act in the country;
• Prescribe food-labelling standards including claims on health, nutrition, special dietary uses and food category systems for foods.
• Procedure subject to which risk analysis, risk
• Under take Risk assessment, risk communication and risk management.
• Provide scientific advice and technical support to the Central Government and the State Governments in matters of framing the policy and rules in areas of food safety

>>>>>more

Following Legislations will be replaced with the new Act on implementation

• The Prevention of Food Adulteration Act, 1954 (37 of 1954).
• The Fruit Products Order, 1955.
• The Meat Food Products Order, 1973.
• The Vegetable Oil Products (Control) Order, 1947.
• The Edible Oils Packaging (Regulation) Order, 1998.
• The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967.
• The Milk and Milk Products Order, 1992.
• Any other order issued under the Essential Commodities Act, 1955 ( 10 of 1955)relating to food

Last updated on: 26-12-2007