Salient Features of the FSSAI Act

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8 Acts

1. Prevention of Food Adulteration Act, 1954

2. Fruit Products Order, 1955 Meat Food Products Order, 1973

3. Food Safety and Standards Act, 2006

4. Vegetable Oil Products (Control) Order, 1947

5. Any other order under Essential Commodities Act, 1955

6. relating to food Milk and Milk Products Order, 1992

7. Solvent Extracted Oil, Deoilded Meal, and Edible Flour (Control) Order, 1967

8. Edible Oils Packaging (Regulation) Order, 1998

Salient Features of the FSSAI Act

• Movement from multi-level and multi-department control to a single line of command

• FSSAI as a single reference point for all matters relating to Food Safety and Standards, Regulations and Enforcement

• Integrated response to strategic issues like Novel foods, Health Foods, Nutraceuticals, GM foods, international trade etc.

• Decentralisation of licensing for manufacture of food products

• Achieve high degree of consumer confidence in quality & safety of food

• Enforcement of the legislation by the State Governments/UTs through the State Commissioner for Food Safety, his officers and Panchayati Raj/Municipal bodies

• Emphasis on gradual shift from regulatory regime to self compliance through food safety management system

( Agrilearner )
• Consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection

• Adequate information dissemination on food to enable consumer to make informed choice

• Compounding and Adjudication of cases – to reduce Court’s workload and expedite the disposal of cases Graded penalty depending upon the gravity of offences

Regulatory Mechanism
• Food Authority and the State Food Safety Authority

• Central Advisory Committee Close cooperation and coordination between Centre, States and other Stakeholders in the field of food

• Scientific Committee Consists of heads of Scientific Panels & 6 Scientific Experts. They will provide the scientific opinion on multi sectoral, crosscutting issues

• Scientific Panels 16 Scientific Panels on Food Additives, Pesticide Residues, GM Food, Biological Hazard, Labelling, Functional Food, Method of sampling, Contaminants, Fish & Fisheries, Milk & Milk Products, Meat & Meat Products (including Poultry), Cereals, Pulsed & Legume and their products (including Bakery), Fruits & Vegetables and their products (including Dried Fruits and Nuts Salt, Spices and Condiments), Oils & Fats, Sweets, Confectionery, Sweeteners Sugar & Honey, and Water (including flavoured water) & Beverages (alcoholic, non-alcoholic)


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