Food Safety & Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006. FSSAI has been created for applying science based standards for food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.
Idea behind creating FASSAI was to create an integrated framework by merging all existing legislation's into one law. The FSSAI is headed by Rita Teotia and Shri G. S.G. Ayyangar is the current Chief Executive Officer. It is headquartered in New Delhi. The Authority also has 6 regional offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin and Chennai.
FSSAI was established by Former Minister Health Dr. Anbumani Ramadoss, Government of India on August 05, 2011. FSSAI has six powers under the FSS Act, which are:
1) Framing of regulations to lay down food safety standards
2) Laying down guidelines for accreditation of laboratories for food testing
3) Providing scientific advice and technical support to the Central Government
4) Contributing to the development of international technical standards in food
5) Collecting and collating data regarding food consumption, contamination, emerging risks etc.
6) Disseminating information and promoting awareness about food safety and nutrition in India.
The development of standards is a dynamic process based on the latest development in food science, food consumption, new food product development and processing technology etc.
The FSSAI has prescribed standards for following food products:
a) Dairy products and analogues
b) Fats, oils and fat emulsions
c) Fruits and vegetable products
d) Cereal and cereal products
e) Meat and meat products
f) Fish and fish products
g) Sweets & confectionery
h) Sweetening agents including honey
i) Salt, spices, condiments and related products
j) Beverages, (other than dairy and fruits & vegetables based)
k) Other food product and ingredients
l) Proprietary food
m) Irradiation of food
Research and Quality assurance guidelines:
a) Generate knowledge which would help in updating and upgrading food safety standards.
b) Conduct evidence based studies for improving or building policies.
FSSAI has been made it compulsory to perform many functions related to quality and standard of food to maintain quality. Classified laboratories are:
a) FSSAI notified NABL accredited labs - 112
b) State Labs - 72
c) Referral Labs - 14
FSSAI issues three types of license bases on the nature of food business and yearly turnover. If you wish to join this body in to business, you can get your license.
a) Registration - for companies which has turnover less than Rs. 12 Lakhs
b) State License - For businesses having turnover between Rs. 12 Lakh to Rs. 20 crore.
c) Central License - For turnover above Rs 20 crore.
Other criteria for licensing include location of business, number of stores etc.
To know more about FSSAI, Please visit official website here.