food regulations, safety & quality standards in india_2012
TRANSCRIPT
FSSAI
Food Regulations/Safety & Quality Standards���
(International Summit on Food Processing and Agribusiness)
S.B.Dongre Director,
Food Safety and Standards Authority of India, New Delhi
FSSAI
Food Security
Food 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 hazards OR A product that does not cause illness or injury when
consumed as intended
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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
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Lack of Hygiene & Unsafe water kills 7.8 L people annually in India���
���Source: “Safer Water, better health” WHO report 2008 ���
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Do we know?
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Food Safety is a global concern • Food terrorism tops 2009 safety scare list
(By Sarah Hills, 05-Jan-2009) "economic or chemical terrorism", which may not directly intend to scare people but the intentional adulteration of the food supply (food terrorism) may be. Food safety scares have major cost implications for the industry, as well as risking consumer health.
• Food industry urges Congress to reform food safety rules
(By Caroline Scott-Thomas, 26-Jan-2009)
A group of ten major food industry organizations has signed letters to Congress urging it to modernize US food safety regulation amid concern that otherwise America could lose its reputation for safe, good quality food supplies.
• US President has constituted a Working Group on Food Safety
• Most of the Developed and Developing countries has established Food Safety Regulatory Authorities to address the issues concerning the safe and wholesome food in supply chain.
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Food Quality Problems • Earliest recorded problem • Poisoning through lead water pipes in Rome • Irish potato famine of 1845-46
• Fungal disease in potato causes million deaths • Louis Pasteur, 1861. • Develops Pasteurization technique to overcome food spoilage • Later, unhindered development of food
science • Until . . . • Rachel Carson’s book, “Silent Spring” • Brought out bad effects of pesticides – DDT
banned • Microbial, and toxic contamination • Effects of irradiation, and fatty and low-fibre foods
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Global Initiatives • While
• food technology was improving, safety concerns were being raised, and food laws being enacted
• International trade • in agricultural commodities and (processed)
food products was on the rise since 1950s onwards.
• There was a need for • Harmonized standards for the traded food
products • Response resulted in establishment of
• Codex 1962 • WTO 1995 • ISO 22000
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Codex Alimentarius Commission • In Latin, Codex = Law, Alimentarius =
Food • Hence, it is a “Food Law Commisson” • Set up by WHO & FAO in 1962: • World Health Organization • Food and Agricultural Organization • Aim: • To protect health of consumers worldwide • To guide food industry in defining standards • Promote harmonization of standards and
facilitate international trade • Standards for labelling, nutritional labelling, and HACCP guidelines drawn in 1981, 1983, and 1993 respectively
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• A Statutory Regulatory Body under Ministry of Health & Family Welfare, Government of India
• Constituted on 5 Sep 2008
• Mandate of laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.
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Pre – FSS Act Scenario in Food Safety Regulation
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• Multiplicity of food laws, standards 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 restricting fixation of effective standards
• Standards are rigid and non-responsive to scientific advancements and modernization
• Investor adversary Regulatory Mechanism
• Poor Information dissemination level to consumer level
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Health & Food Processing
The Prevention of Food Adulteration Act, 1954 Fruits and Vegetable Products (Control) Order- FPO 1955
Meat Food Products Order (MFPO)1973
Consumer Affairs, Food and Public Distribution
Essential Commodities Act, 1955 Bureau of Indian Standards Act, 1986
Standards of Weights and Measures Act, 1976 The Consumer Protection Act, 1986
Standards of Weights and Measures (Enforcement) Act, 1985 Vegetable Products Control Order, 1976
Solvent Extracted Oil, De-oiled Meal and Edible Flour Control Order, 1967 Edible Oils Packaging (Regulation) Order, 1988
Existing Acts, Rules and Orders
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Commerce and Industry
Marine Products Export Development Authority Act, 1972
Export (Quality Control and Inspection) Act, 1963
Foreign Trade (Development and Regulation) Act, 1992 The Agricultural and Processed Food Products Export Development Authority
Act, 1985
Agriculture and marketing
Agriculture Produce (Grading & Marking)Act,1937
General Grading & Marking Rules 1988 Insecticides Act,1968
Milk and Milk Products Control Order,1992
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Thrust of the New Act
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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, 1988,
Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967
Milk and Milk Products Order, 1992
Any order under Essential Commodities Act, 1955 relating to food.
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• 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, GM foods, international trade etc
• Decentralisation of licensing for food products
• Achieve high degree of consumer confidence in quality & safety of food
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• Effective, transparent and accountable regulatory framework
• Investors friendly regulatory mechanism with emphasis on self regulations and capacity building
• Emphasis on gradual shift from regulatory regime to self compliance
• Consistency between domestic and international food policy measures with out reducing safeguards to public health and consumer protection
• Adequate information dissemination on food to enable consumer to make informed choices.
• Mechanism for speedy disposal of cases
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CHIEF EXECUTIVE OFFICER
FOOD AUTHORITY
CHIEF SCIENTIFIC ADVISOR
CHIEF SURVEILLANCE
OFFICER
CHIEF ENFORCEMENT
OFFICER
CHIEF,PRODUCT APPROVALS/ QUALITY
ASSURANCE
CHIEF MANAGEMENT OFFICER
STATE GOVERNMENTs /UTs
ZONAL OFFICES
ZONAL DIRECTOR
OTHER OFFICERS
CITY/ MUNICIPAL
COMMITTEES
HEALTH OFFICER
FOOD INSPECTOR/
HEALTH INSPECTOR/ SANITARY INSPECTOR
DESIGNATED OFFICER
(District level)
FOOD SAFETY OFFICER
(Local area)
FSSAI (proposed) EXISTING
ENFORCEMENT
Structure for implementation of the Act
COURTs
COMMISSIONER OF FOOD
SAFETY
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Role of FSSAI and other authorities
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• Framing of Regulations, Standards and guidelines in relation to articles of food
• Guidelines for accreditation of certification bodies/ Laboratories
• Scientific advice and technical support to the Central Government and State Governments in matters of framing the policy and rules in areas related to food safety and nutrition
• Collect and collate data on food consumption, Incidence and Prevalence of biological risk, Contaminants in food, Residues of contaminants in food and introduction of rapid alert system
• Procedure and guidelines for Risk Analysis methodologies
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• Creating Information Dissemination Network across the country about food safety
• Capacity Building for various stakeholders
• Contribute to development of International Technical Standards for food Sanitary and Phyto-sanitary Standards
• Promote general awareness about Food Safety and Food Standards
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COMMISSIONER OF FOOD SAFETY
Powers and Duties
• Prohibit in the interest of public health, the manufacture, storage, distribution, or sale of any article of food.
• Carry out survey of the food processing units in the state to find out compliance of standards.
• Conduct training programmes for the personnel engage in the food safety.
• Ensure efficient and uniform implementation of the standards and other requirements.
• Sanction prosecution for offences punishable with imprisonment under this Act.
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DESIGNATED OFFICER
Powers and duties
• Issue or cancel license of Food Business Operator.
• Prohibit sale in contravention of this Act.
• Receive report and samples of articles of food from Food Safety Officer and get them analyzed.
• Make recommendation to the Commissioner of Food Safety for sanction to launch prosecutions
• Sanction prosecution
• Maintain record of all inspections made by Food Safety Officers
• Get investigated complaints in respect of any contravention of the provision of this Act or against FSO
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FOOD SAFETY OFFICER
Powers and duties
• Power to take a samples of any food or any substance, to be intended for sale or to have been sold for human consumption
• Seize any articles of food which appears to be in contravention of this Act.
• Enter and inspect any place where the food is manufactured, or stored for sale • May after giving notice to the food business operator cause the food to be destroyed which is unfit for
human consumption
• Seize any adulterant found in possession of a manufacture or distributor of any article of food
• Penalty for harassment of business operator and also for false complaint
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ADJUDICATING OFFICER
Adjudication and Food safety Tribunals
State Govt. to notify Adjudicating Officer not below the rank of A d d l . D i s t r i c t Magistrate.
Central Govt. or State Govt. may be notify and establish one or more tribunals known a s F o o d S a f e t y Appellate Tribunals
Central Govt. or State Govt. may constitute special courts for trial of offences relating to grievous injury or death of the consumer
FOOD SAFETY APPELLATE TRIBUNAL
SPECIAL COURTS
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• Covering Health Foods, supplements, nutraceuticals
• Issuing Licenses within a time frame of 2 months
• Provision of Improvement Notice by Designated
Officers • Compounding and Adjudication of cases – to reduce
Court’s workload and expedite the disposal of cases
• Prosecution, if to be launched, should be within 1 year time frame
FSS Act – New Features
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• Constitution of Special Courts for summary trials • Special Tribunals • Compensation to Victims (for any case of Injury/
Grievous injury/ Death) • Reward to informer (informing about the
violators – adulteration etc.) by State Govt. • One composite license for unit(s) falling under one
area
FSS Act – New Features
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• Training and Awareness programmes for Food Business Operators as well as Regulators;
• Ensuring representation in the Authority from different regions by grouping States into 5 Zones;
• Recognition of Food Safety Audit Agencies to
verify the compliance of Food Safety and Management systems;
• Encourag ing Se l f regu lat ion through
introduction of Food Recall Procedures; and,
• No License for small food business operators; only registration is mandatory;
FSS Act – New Features
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Progress of Implementation of the Act
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• Chairperson, Member Secretary (CEO) and Members of the Authority notified
• Notification u/s 90 of FSS Act issued for transfer of staff from other Ministries
• Structure of the Authority finalised. Proposal for creation of posts is being processed
• Some critical studies on Diet Surveys, Quality Upgradation of Food Testing Laboratories, Data-base for Food Safety Regulations, Trans Fatty Acids, Import regulation regime etc. are being undertaken.
• States have been asked to notify Commissioners of Food Safety. 12 States have notified.
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• The composition of Scientific Panels, Scientific
Committee and Central Advisory Committee has been finalized
• Draft Licensing procedures, Recall procedures prepared – under consultation with stakeholders.
• Consultation workshops on transition from PFA to FSSA are being held- already hold three at Bangalore , Mumbai & Guwahati
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TASK AHEAD
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• Specify standards and guidelines in relation to food items, limits for food additives, labelling & quality control
• Rules & regulation for enforcement activities & analysis of food; Enforcement Model for States
• Appointment of Commissioner of Food Safety and other officers by States
• Simplified Licensing and Registration • Designate and finalise upgradation plans for Referral labs and food laboratory infrastructure
• Safety and Quality of Water
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• Safety Standards in Milk • Standards for Meat Industry • Trans Fats and Saturated Fats Standards • Develop procedures for establishment and working of Adjudicating officers and Tribunals
• Food Safety Surveillance Mechanism, Recall Mechanism
• Preparation of Imported Food Safety Action Plan– Create infrastructure at Ports of entry, lab facilities and Authorised Officers
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• Review standards for organic food, GAP, GMP • Standards of Service Delivery • Consumer Advocacy • Harmonization of standards with other Food
Regulators and Codex • Coordinate with concerned Ministries
regarding stand on Codex matters. • Consumer awareness for food safety, disaster
management and information dissemination systems
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Thanks