Objectives of FSSAI 2006
☆To consolidate the laws relating to food
☆To lay down science based standards for articles of food
☆To regulate the manufacture, storage, distribution, sale and import of food products
☆To ensure availability of safe and wholesome food for human consumption
Functions of FSSAI
Framing of Regulation
☆To lay down the standards and guidelines in relation to articles of food and
☆Specifying appropriate system of enforcing various standards thus notified.
Laying down mechanisms and guidelines
☆For accreditation of certification bodies engaged in certification of food safety management system for food businesses
Laying down procedure and guidelines
☆For accreditation of laboratories and notification of the accredited laboratories
☆To provide scientific advice and technical support to central Government and state Governments
In the matters of framing the policy and rule
☆In areas which have a direct or indirect bearing of food safety and nutrition
Collect and collate data regarding
☆Food consumption,
☆Incidence and prevalence of biological risk,
☆Contaminants in food,
☆Residues of various contaminants in food products,
☆Identification of emerging risks and
☆Introduction of rapid alert system.
Creating an information network across the country so that
☆The public, consumers, panchayats receive rapid, reliable and objective information about food safety and issues of concern
☆Provide training programmes for persons who are involved or intend to get involved in food businesses.
☆Contribute to the development of internal technical standards for food, sanitary and phyto-sanitary standards.
☆Promote general awareness about food safety and food standards.
Safe and Nutritious Food
Safe and Nutritious Food (SNF) at work place is a nation-wide campaign to help people eat safe, eat healthy and eat right at their work place.
This initiative promotes safe and healthy diets through FSSAI trained Food Safety Supervisors (FSS) and Health and Wellness Co-ordinators (HWC) at every work place across India.
Orange Book
The Orange book is organised into three parts. The first part is meant for HR/ Administration, to create a system and an enabling environment to ensure food safety and nutrition for everyone at the work place. The second part is for the canteen or cafeteria establishment to ensure that the food served in the work place, whether prepared in-house or catered from outside, is safe and wholesome. The third part is for employees, which indicates useful tips and suggestions to empower employees to eat and stay healthy at the workplace by making informed choices about the food they consume.
Pink Book
A guide for safe and nutritious food at home. The book covers sections namely,
☆Selecting and purchasing food
☆Serving food
☆Preparing and cooking food
☆Eating healthy
☆Packing food and
☆Maintaining hygienic and sanitation
It provides useful tips, do’s and don’ts, methods and practices that should be followed in Indian Kitchens.
Yellow Book
The yellow book is an interactive and illustrative, easy to understand guide which becomes an important tool for parents, teachers and students. This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory exercises. It aids as a comprehensive tool kit in the form of training manual, power point presentations, activities, posters and handouts. The “yellow book” is aimed at inculcating wholesome food habits at a young age, as habits formed in the early years stay throughtout the life. The activities and guidelines have been designed to encourage adoption of safe and nutritious food practices at schools.
Licensing & Registration
Registering Authority
Food Safety Officer or any official in Panchayat, Municipal Corporation or any other local body in an area, notified as such by the State Food Safety Commissioner for the purpose of registration
State Licensing Authority
Designated Officers appointed under Section 36(1) of the Act by the Food Safety Commissioner of a State or UT-Union Territory for the purpose of licensing and monitoring.
Central Licensing Authority
Designated Officer appointed by the Chief Executive Officer of the FSSAI in his capacity of Food Safety Commissioner.
Thus FSSAI plays a very crucial role and has the major responsibility for protecting and promoting public health through the regulation and supervision of food safety.
