FSSAI .pdf

Introduction
FSSAI & Its Composition
Food Safety & Standards Act 2006
Functions of FSSAI
Manufacturer of Food Supplements
Labelling of Food Supplements
Storage of Products
Sale of food supplement
An autonomous statutory body administered by the Ministry of Health & Family Welfare.
Maintaining Food safety & Standard in India is the responsibility of FSSAI.
Food Safety & Standard Authority of India is Functional as per the Food safety & Standards Act 2006.
The Headquarters is located in New Delhi .
It was set up in 2008 for the proper monitoring for Food Hygiene & Quality in India.
It was implemented from 2011 and has been responsible for managing the food safety in our county.

COMPOSITION OF FSSAI-
Chairman – Appointed by the Central Goverment.
22 others members of which one third must be women.
An act was passed to surpass the other laws relating Food Safety & Security to Regulate their Manufacture, Storage, Distribution, Sale & Import to ensure availability of safe and wholesome food for Human Consumption.
The List of Act & Rules which where present before FSS Act –
Vegetable Oil Products (Control) Order ,1947
Prevention of Food Adulteration Act , 1954
Fruit Products Order , 1955
Meat Food Product Order, 1973
Setting Rules and Guidelines – It set up rules to be followed by all food manufacturing companies, keeping in consideration hygiene & food safety.
Granting License – To run any food related business , the owner need to get a certificate and license with the permission of FSSAI.
Test the Standard of Food – The Standard and Quality of Food manufactured by Companies are to be registered under FSSAI.
Spreading Food Safety Awareness – Responsibility of FSSAI to Create Awareness among Citizens .
Maintaining Record and Data –Maintain Record of all the registered organization under FSSAI.
Keeping the Govt Updated – Any threat related to Food Safety must be informed to Govt. Authorities .
The process, premise, equipments , materials & workers are used should be capable of producing finished products & protected against contamination.
Before beginning any process the equipments and materials should be cleaned properly.
The Production staff should follow the well defined guidelines for manufacture process.
All workers should be encouraged to report any incident of contamination of raw materials or finished products.
Procedure details should be recorded in lot manufacturing
The Primary requirement is the Language on the Label which should be easily read .
No False or Misleading statement on the label.
The Label attached should not get seprated.
Contents should be clear and legible to consumer .
FSSAI Logo & License no. on the Label.
Information on the label should not be in contradiction with FSS Act , Rules & Regulations.
All materials and products should be correctly tagged with their indentification label & lot number.
The Product should be kept in such a way that loading of material should be convenient

1. By -Virendra Vaishnav
Lecturer (School Of Pharmacy)
Bharti Vishwavidyalaya, Durg

2. ✓Introduction
✓FSSAI&ItsComposition
✓FoodSafety&StandardsAct2006
✓FunctionsofFSSAI
✓ManufacturerofFoodSupplements
✓LabellingofFoodSupplements
✓StorageofProducts
✓Saleoffoodsupplement

3. ❖AnautonomousstatutorybodyadministeredbytheMinistryof
Health&FamilyWelfare.
❖MaintainingFoodsafety&StandardinIndiaistheresponsibilityof
FSSAI.
❖FoodSafety&StandardAuthorityofIndiaisFunctionalasperthe
Foodsafety&StandardsAct2006.
❖TheHeadquartersislocatedinNewDelhi.

4. ❖Itwassetupin2008forthepropermonitoringforFoodHygiene&
QualityinIndia.
❖Itwasimplementedfrom2011andhasbeenresponsiblefor
managingthefoodsafetyinourcounty.
COMPOSITIONOFFSSAI-
❖Chairman–AppointedbytheCentralGoverment.
❖22othersmembersofwhichonethirdmustbewomen.

5. ❖AnactwaspassedtosurpasstheotherlawsrelatingFood
Safety&SecuritytoRegulatetheirManufacture,Storage,
Distribution,Sale&Importtoensureavailabilityofsafeand
wholesomefoodforHumanConsumption.
❖TheListofAct&RuleswhichwherepresentbeforeFSSAct–
•VegetableOilProducts(Control)Order,1947
•PreventionofFoodAdulterationAct,1954
•FruitProductsOrder,1955
•MeatFoodProductOrder,1973

6. ❖SettingRulesandGuidelines–Itsetuprulestobefollowedby
allfoodmanufacturingcompanies,keepinginconsideration
hygiene&foodsafety.
❖GrantingLicense–Torunanyfoodrelatedbusiness,theowner
needtogetacertificateandlicensewiththepermissionofFSSAI.
❖TesttheStandardofFood–TheStandardandQualityofFood
manufacturedbyCompaniesaretoberegisteredunderFSSAI.
❖SpreadingFoodSafetyAwareness–ResponsibilityofFSSAIto
CreateAwarenessamongCitizens.
❖MaintainingRecordandData–MaintainRecordofallthe
registeredorganizationunderFSSAI.
❖KeepingtheGovtUpdated–AnythreatrelatedtoFoodSafety
mustbeinformedtoGovt.Authorities.

7. ❖Theprocess,premise,equipments,materials&workersare
usedshouldbecapableofproducingfinishedproducts&
protectedagainstcontamination.
❖Beforebeginninganyprocesstheequipmentsandmaterials
shouldbecleanedproperly.
❖TheProductionstaffshouldfollowthewelldefinedguidelines
formanufactureprocess.
❖Allworkersshouldbeencouragedtoreportanyincidentof
contaminationofrawmaterialsorfinishedproducts.
❖Proceduredetailsshouldberecordedinlotmanufacturing.

8. ✓GeneralRequirementsforfoodLabelling–
❖ThePrimaryrequirementistheLanguageontheLabelwhich
shouldbeeasilyread.
❖NoFalseorMisleadingstatementonthelabel.
❖TheLabelattachedshouldnotgetseprated.
❖Contentsshouldbeclearandlegibletoconsumer.
❖FSSAILogo&Licenseno.ontheLabel.
❖InformationonthelabelshouldnotbeincontradictionwithFSS
Act,Rules&Regulations.

9. ❖Allmaterialsandproductsshouldbecorrectlytaggedwiththeir
indentificationlabel&lotnumber.
❖TheProductshouldbekeptinsuchawaythatloadingofmaterial
shouldbeconvenient.
❖ProperStockrotationshouldbemaintained.

10. ✓Alicenseisrequiredforfoofbusinessoperatorwhowants
tosellormanufacturefoodsupplement–
❖Powder,Capsule,Tablets,Syrupsareformsoffoodsupplements.
❖Plantorserialsorfruitsinnaturalstatearenotconsideredas
foodsupplement.
❖FoodSupplementsmustbeformulatedaccordingtotheestablish
principles.