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1 FOOD SAFETY & STANDARDS AUTHORITY OF INDIA Dr.G.SRINIVASAN, DEPUTY DIRECTOR&DESIGNATED OFFICER,(CENTRAL LICENSING)FSSAI,REGIONAL OFFICE,CHENNAI FOOD.

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Presentation on theme: "1 FOOD SAFETY & STANDARDS AUTHORITY OF INDIA Dr.G.SRINIVASAN, DEPUTY DIRECTOR&DESIGNATED OFFICER,(CENTRAL LICENSING)FSSAI,REGIONAL OFFICE,CHENNAI FOOD."— Presentation transcript:

1 1 FOOD SAFETY & STANDARDS AUTHORITY OF INDIA Dr.G.SRINIVASAN, DEPUTY DIRECTOR&DESIGNATED OFFICER,(CENTRAL LICENSING)FSSAI,REGIONAL OFFICE,CHENNAI FOOD SAFETY & STANDARDS AUTHORITY OF INDIA Dr.G.SRINIVASAN, DEPUTY DIRECTOR&DESIGNATED OFFICER,(CENTRAL LICENSING)FSSAI,REGIONAL OFFICE,CHENNAI

2 Indian Agriculture About 75% people are living in rural areas and are still dependent on Agriculture. About 43% of India’s geographical area is used for agricultural activity Agriculture continues to play a major role in Indian Economy

3 John E. Peters M Dr. A.P.J Abdul Kalam Hon’ble Ex. President INDIA 2020 a Vision for the new Millenium ( Chapter 4 Food, Agriculture & Processing ) India At A Glance India will be world power in Food & Agriculture by

4 Food SecurityFood Safety Food Safety, Safe Food? Food Safety –Concept that food will not cause harm to the consumer when it is prepared and/or consumed according to its intended use. Safe Food  A product which is free of microbiological, chemical or physical hazardsOR  A product that does not cause illness or injury when consumed as intended

5 Why Food Safety? Some of the reasons for concern about food safety?  Changes in food habits  Food handling practices  Changing products, processes etc.  Globalization of trade in food

6 What is the role of government in Food safety ? Consumers should be protected from Food borne illness Ensure/Assure the suitability of Food products to consumers. Create confidence in international trade of food products Educate/Train industry and consumers in principles of Food safety

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8 Lack of Hygiene & Unsafe water kills 7.8 L people annually in India Source: “Safer Water, better health” WHO report 2008 Do we know?

9 Is Eating Food is a Risky Process?

10 Globally, the WHO has estimated that approximately 1.5 billion episodes of diarrhea and more than 3 million deaths occurred in children under 5 years of age, and a significant proportion of these results from consumption of food mainly food of animal origin with microbial pathogens and toxins

11 Emerging & Reemerging Zoonotic Diseases 60 % of the human pathogens are zoonotic 75 % of emerging zoonotic

12 FOOD SAFETY ISSUES  Severe accidents related to heavy metals (lead, methyl mercury, copper) are known  Mycotoxin contamination/afflotoxins/Bio terrorism/Bio logical warfare  Deterioration of food to improper storage (transportation)  Microbial contamination (unintended) (Vibrio cholerae, salmonellosis Listeria monocytogenes).

13 Industrial emissions and effluents Landfills Vehicle emission Agricultural practices Cooking Livestock Crops Seafood Distribution Retail Storage REQUIRMENT OF REGULATIONS IN FOOD SUPPLY CHAIN Processing

14 14 Food processing sector Food Processing Fruits & vegetable processing.Dairy Meat & Poultry.Marine.Grain processing Oils and Fats Beer and Alcohol Consumer products Biscuits Snacks beverages PRESENT VALUE 4 LACS CRORE

15 PH:PIM 15 FSSA, 2006 Food Safety and Standards Bill piloted by MOFPI, passed by parliament in Monsoon session and approved by President in September, 2006

16 Why FSS Act?  Multiplicity of food laws, standard setting and enforcement agencies for different sectors of food  Varied Quality/Safety standards restricting innovation in food products  Thin spread of manpower, poor laboratories infrastructure and other resources non-conducive to effective fixation of standards  Standards rigid and non-responsive to scientific advancements and modernization  Poor Information dissemination to consumer level 16

17 FOOD SAFETY & STANDARDS ACT, 2006 Mandate:  To consolidate the Laws relating to food  To establish the Food Safety and Standards Authority of India for Laying down science based standards for articles of food To regulate their manufacture, storage, distribution, sale and import of food To ensure availability of safe and wholesome food for human consumption 17

18 FSS Act: Integrates Food Safety and Standards Act, 2006 Prevention of Food Adulteration Act, 1954 Fruit Products Order, 1955 Meat Food Products Order, 1973 Vegetable Oil Products (Control) Order, 1947 Edible Oils Packaging (Regulation) Order, 1998 Solvent Extracted Oil, Deoilded Meal, and Edible Flour (Control) Order, 1967 Milk and Milk Products Order, 1992 Any other order under Essential Commodities Act, 1955 relating to food 18

19 India then and now……. PFA FSSAI

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21 PH:PIM 21 Salient features Defines the concept of “substandard” and “unsafe food”; emphasizes on the need on risk assessment; not trade restrictive Provisions relating to functional and novel food Prescribes graded penalties for offenses/violations Improvement notices

22 Legislative Frame FSSAI 2006 FSS RULES 2011 FSS REGULATION 2011

23 General Impact All Big manufacturing facilities will need to be licensed by Central Licensing Authority FSSAI Small players /warehouses/distributors will need to obtain a valid license from State Licensing Authority All the licensed establishments will be subject to periodical inspections and food safety audits by respective licensing authorities FSMS Plan and Food Recall process

24 General Impact o Reduction in court cases by adjudication process o Import regulations. o New section of food categorization : Section 22 o Functional food and Nutraceuticals o More scope for product innovation o New documents of label claims & Claim substantiations. o New formats will come under food o Capsules/syrup/tablets

25 1. Requirement : Employ at least one technical person to supervise the production process. 2. The equipments are made of stainless steel /galvanised iron/ non corrosive materials. 3 No edible oil is sold/distributed/offered for sale/dispatched or delivered for purpose of sale unless it is packed, marked and labeled in the manner specified in the regulations

26  Requirement : The food products are bought/sold by the manufacturer/distributor only from or to licensed/registered vendors and records are maintained  Schedule 4 requirements mandatory  Auditing agencies are declared.  Water analysis report  Food safety Management plan or certificate  Heavy metal analysis once in six months.

27 Justice Dispensation System under the Act ADJUDICATINGCOURTS For Misbranding and sub standard food For unsafe Food Fine Fine with Punishment

28 Major Functionaries in the State Food Safety Commissioner Referral Lab Accredited Lab Food Analyst Designated Officer Food Safety Officer Food Safety Appellate Tribunal Special Courts (whenever required) Adjudicating Officer

29 Fine and Penalties Penalty for substandard foodRs 5 lacs Penalty for misbranded foodRs 3 lacs Penalty on misleading advertisementRs 10 lacs Food containing extraneous matterRs 1 lac Penalty for failure to comply with food safety officer Rs 2 lacs Penalty for unhygienic processing of foodRs 1 lacs Punishment for unsafe food/Not having valid license six months of imprisonment/5lakhs

30 Licensing & Registration - FSSA

31 Salient Features Unified Licensing procedures - Single Window Common application forms and procedures. Distinction between ‘registration’ and ‘licensing’. Cut off limits for registration and licensing. Two tier system of licensing – Central & State

32 Salient Features Introduction of exhaustive Safety, Sanitary and Hygienic conditions mandatory for registration/licensing. Less inspections, more audit of system 60 days time limit for processing of license. Thrust on Preventive Actions

33 New Terms Petty food manufacturer – manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor or temporary stall holder; or – such other food businesses including small scale or cottage or such other industries relating to food business or tiny food businesses with an annual turnover not exceeding Rs 12 lakhs and/or whose production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or production or procurement or collection of milk is up to 500 litres of milk per day or slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less

34 New Terms “Food business” means any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of manufacture, processing, packaging, storage, transportation, distribution of food, import and includes food services, catering services, sale of food or food ingredients; “ Food business operator” in relation to food business means a person by whom the business is carried on or owned and is responsible for ensuring the compliance of this Act, rules and regulations made there under;

35 Licensing and Registration of Food Business Central Licensing Authority State Licensing Authority Registering Authority Designated Officer appointed by the Chief Executive Officer of the Food Authority of India in his capacity of Food Safety Commissioner Designated Officer appointed by the Chief Executive Officer of the Food Authority of India in his capacity of Food Safety Commissioner Food Safety Officer or any official in Panchayats, Municipal Corporation or any other local body in an area, notified as such by the State Food Safety Commissioner for the purpose of registration Designated Officers appointed under Section 36(1) of the Act by the Food Safety Commissioner of a State or UT for the purpose of licensing and monitoring.

36 License No person (other than petty food businesses) shall commence any food business without obtaining a valid license.( regulation 2.1) Existing Operator holding valid license/registration can convert a license up to Feb-14 license fee for the remaining period of the validity of the earlier license.

37 License License for businesses mentioned under Schedule 1, shall be granted by the Central Licensing Authority and all others by State licensing Authority Importers of food items shall obtain a license from the Central Licensing Authority in addition to license taken for any other food business.

38 Schedule 1 i.Dairy units : >50 thousand liters of liquid milk/day or 2500 MT of milk solid per annum. ii.Vegetable oil processing units and refineries: installed capacity >2 MT per day. iii.Slaughter houses : >50 large animals, 150 or more small animals, 1000 or more poultry birds per day. iv.Meat processing: >more than 500 kg of meat/day or 150 MT per annum. v.All other food processing: > 2 MT/day except grains, cereals and pulses milling units. vi.100 % Export Oriented Units viiAll Importers importing food items viii.All FBOS manufacturing any article of food containing ingredients or substances or using technologies or processes or combination thereof whose safety has not been established through this regulations or which do not have history of safe use or food containing ingredients which are being introduced first time in to the country.ix.Retail chains operating in three or more states.x.Food catering services in establishments and units under Central government Agencies like Railways, Airlines and airport, Seaport, Defense etc.

39 Filing of an Application Unique Application Number Require additional information on incomplete Application Procedure of Licensing Application Form B Documents + Fees Application Form B Documents + Fees Inspection of premises after receiving completed application & issue inspection report Either grant or reject the license Within 60 days of receipt of completed application or within 30 days of inspection FBO may start the business after 60 days Suspension Improvement Notice Cancelation No inspection If no response If inspection report not processed No improvement Fresh application After 90 days

40 Registration/ License Fee Per Annum In Rupees Sr. No.ParticularsAmount 1.Fees for RegistrationRs Fees for License issued by Central Licensing AuthorityRs Fees for License issued by State Licensing Authority: 1.Manufacturer/ Miller (i)Above 1 MT per day Production (ii)Below 1 MT of Production Rs 5000 Rs Any other Food Business OperatorRs The payment shall be made by the Food business operator through Bank draft or online transfers or treasury chalan or any other suitable means as specified by the Licensing Authority

41 Online Licensing Facilitation

42 Schedule 4 Requirements 1. Location and Surrounding 2. Layout and Design of Food Establishment Premises 3. Equipment4. Facilities5. Food Operations and Control6. Management and Supervision 7. Food testing Facilities8. Audit, documentation and Records 9. Sanitation and Maintenance of Establishment Premises 10. Personal Hygiene 11. Product Information and Consumer Awareness 12. Training

43  Implementation of the Act as per new enforcement structure at Centre & States.  Thrust on Capacity Building & Training of all Stakeholders  Networking of all the food testing laboratories  Emergency Response and rapid alert centre at each State.  IT based system for all licensing and registration offices and introduction of GPS based sampling collection system. 43 Action initiated to meet challenges ….

44 44 “We must be the change we want to see in the world” M.K. Gandhi THANK YOU


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