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Part B: Food Safety Eco System in India: Central Advisory committee and
scientific Committee/ panels, Initiatives of FSSAI: Eat Right India, FoSTaC, Food
Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food,
BHOG (Blissful Hygienic Offering to God), Food Safety on Wheels, Food Smart
Consumer, Codex, Diet for Life etc.
Initiatives of FSSAI:
Eat Right Movement' : The Eat Right Movement built on two broad pillars of ‘Eat
Healthy' and ‘Eat Safe', aims to engage, excite and enable citizens to improve their
health and wellbeing. Led by FSSAI, it is a collective effort to make both the demand and
supply—side interventions through engagement of key stakeholders.
On the demand side, it focuses on social and behavioural change among citizens and
nudging citizens towards making the right food choices. On the supply side it focuses on
nudging the food businesses to reformulate their products, provide better nutritional
information to consumers and make investments in healthy food as responsible food
businesses.
The 'Eat Healthy' pillar of the movement is about nudging citizens to make healthy food
choices and building healthy food habits. It encourages them to choose nutritious and
fortified foods in the right proportion and limit foods that are high in salt, sugar and
fat. It also stresses upon the importance of physical activity and mental well being.
The ‘Eat Safe' pillar is about ensuring food safety to prevent food borne diseases. It
includes maintaining hygiene and sanitation, both personal, and environmental,
proper waste disposal, following safe food practices and combating food
adulteration.
'The Eat Right Movement' brings together three ongoing initiatives of FSSAI that
target citizens: -
The Eat Healthy Campaign focused on reducing our daily intake of salt, sugar, fat,
phasing-out trans-fats.
Food Fortification, focused on promoting five staple foods—wheat flour, rice, oil, milk
and salt, with key vitamins and minerals added to improve their nutritional content.
'The Eat Right Movement' is a multi—sectoral effort with primary focus on reducing our
daily intake of salt, sugar, fat, phasing—out trans—fats from our diets and promoting
healthier food options. It is based on seven broad areas of action.
4. Have higher taxation for unhealthy food through differential GST Rates.
5. Ensure availability of healthier food options, promote such options, and guide
consumers through appropriate menu labelling on nutrition in the food services
sector.
Recognizing the significance of street food culture in the country, ‘Eat Right Mela’
is being organized in partnership with the National Street Food Festival by NASVI (
National Association of Street Vendors of India).
NATIONAL EAT RIGHT MELA: It is an opportune time to change the way India eats.
For which, ‘Eat Right India’ Movement, a mass-movement or ‘Jan Andolan’ was
launched by FSSAI to coincide with celebrations of 150th years of Mahatma Gandhi. The
Movement is an effort to bring together other flagship programmes of the government,
like Poshan Abhiyan, Ayushman Bharat, Swachh Bharat Abhiyaan and Anemia-Mukt
Bharat.
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Safe and Nutritious Food at Workplace: The "Safe and Nutritious Food at Workplace"
or SNF@Workplace is a nation-wide campaign to help people eat safe, eat healthy and
eat right at their workplaces. With the rising incidence of diet-related diseases and
lifestyle disorders, we need to be more conscious and mindful of our diets.
This initiative, therefore, promotes safe and healthy diets through its resource book-
'THE ORANGE BOOK' and through FSSAI-trained Food Safety Supervisors (FSS) and
Health and Wellness Coordinators (HWC) at every workplace across India.
*ORANGE BOOK: Your guide for safe and nutritious food at work place. Orange book
serves a guide for general practices recommended for ensuring safe and nutritious at the
workplace.
Health & Wellness Matrix: The Health and wellness matrix is a rating for workplaces
based on key safe and healthy food practices.
Safe and Nutritious Food at Hospital' is a nation-wide campaign to help people eat
safe and eat right in hospitals. Due to the increased risk of infection and cross-
contamination, extra caution regarding hygiene and sanitation is needed in hospitals.
Further, the campaign would help develop an overall ecosystem for safe and nutritious
food in hospitals. This book and more resources can be downloaded from FSSAI's
Citizen's Portal.
Food hygiene in hospital poses peculiar problems, particularly given the presence of
patients who could be more vulnerable than healthy people to microbiological and
nutritional risks. This makes it imperative to train food handlers, about food hygiene
and Hazard Analysis and Critical Control Points(HACCP).
The project is an initiative in collaboration with Indian Railways and IRCTC and
the key responsibilities have been distributed in the following manner:
• Indian Medical Association
• Indian Dietetics Association
• Nutrition Society of India
• Indian Pharmaceutical Association
• Government Hospitals
• Private Hospitals and Clinics
• Institute of Liver & Biliary Sciences
• National Accreditation Board for Hospitals & Healthcare Providers
• Joint Commission International
• State and Central Government Health Departments
• Municipal and Local Authorities
• Pharmaceutical companies
• Food and Drug Administration (FDA)
• Central Health Education Bureau (CHEB)
• National Health Mission (NHM)
Implementation of BHOG would help to ensure that safe and wholesome prasad is
received by the devotees along with the blessings of God. Implementation of BHOG
would help to ensure that safe and wholesome prasad is received by the devotees along
with the blessings of God.
Project BHOG was launched in Gujarat, with the first workshop on “Implementing Food
Safety Management System in Places of Worship” being organized by FSSAI and Gujarat
FDCA on 1st May, 2018 at Shree Somnath, Somnath Prabhas Patan , District
Girsomnath, Gujarat.
Serve Safe' is an initiative to enable food businesses, food handlers and consumers to
ensure that the food served in hotels, restaurants and canteens is safe and hygienic.
There should be at least one trained and certified Food Safety Supervisor (on
maximum 25 employees).
The project is an initiative in collaboration with Indian Railways and IRCTC and
FSSAI.
Serve Safe' is an initiative to enable food businesses, food handlers and consumers to
ensure that the food served in hotels, restaurants and canteens is safe and hygienic.
3. Hygiene and Hygiene+ Ratings ("Responsible place to eat") - FSSAI Food Hygiene
Rating Scheme aims to allow consumers to make informed choices about the places
where they eat out & through these choices, encourage businesses to improve their
hygiene& nutrition standards & thus reduce the incidence of food-borne illness.
Diet4Life: FSSAI has initiated “Diet4Life” to help people understand about metabolic
disorders. It will provide a comprehensive platform to parents, Health care professionals
and parent support groups to adopt the right approach towards Inborn Errors of
metabolism (IEM) management.
In India many babies suffer from life threatening conditions of IEM, and treatment of
these metabolic disorders require early nutritional and dietary intervention. In view of
the seriousness of the issue, FSSAI initiated a unique platform for parents to find timely
medical support and treatment.
Diet4Life objectives:
Spread awareness about inborn metabolic defects in general public with the help of
parent support group in order to facilitate timely diagnosis, treatment and availability
of special IEM diets for IEM conditions.
Facilitate training Program of health care professionals (doctors and Dieticians) with
the help of various Medical and Nutrition societies.
Extend support to medical and nutrition associations and societies for maintaining
National Registry of IEM patients.
Development of IEM material.
Making special dietary products easily available for various IEM conditions.
Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc,
Vitamins A & D to staple foods such as rice, wheat, oil, milk and salt to improve their
nutritional content. These nutrients may or may not have been originally present in the
food before processing or may have been lost during processing.
Why do we Need Fortification of Food?
Deficiency of micronutrients or micronutrient malnutrition, also known as ?hidden
hunger?, is a serious health risk. Access to safe and nutritious food is a must and
sometimes due to lack of consumption of a balanced diet, lack variety in the diet or
unavailability of food one does not get adequate micronutrients. Often, there is
considerable loss of nutrients during the processing of food as well. One of the strategies
to address this problem is fortification of food. This method complements other ways to
improve nutrition such as such as diversification of diet and supplementation of food.
India has a very high burden of micronutrient deficiencies caused by Vitamin A, Iodine,
Iron and Folic Acid leading to Night Blindness, Goitre, Anaemia and various birth
defects. According to the National Family Health Survey (NFHS-4).
• 58.4 percent of children (6-59 months) are anaemic
• 53.1 percent women in the reproductive age group are anaemic
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• 35.7 percent of children under 5 are underweight
Fortification is a globally proven intervention to address the much prevalent
micronutrient deficiencies in the population
The Food Fortification Resource Centre is a Resource and Support Centre to promote
large-scale fortification of food across India. It is a resource hub which provides
information and inputs on standards and food safety, technology and processes, premix
and equipment procurement and manufacture, quality assurance and quality control for
fortification of foods. FFRC's approach is to motivate, nudge and facilitate the food
industry to adopt Food Fortification as a norm.
The primary goal of FFRC is to address the deficiency of vitamins and minerals for a
healthy nation. For the same, a two-pronged strategy has been adopted by scaling up
fortification both in the safety net programmes and making it available in the open
market for all. For this aligning the demand and supply of fortified food in the country is
being worked towards at the earliest.
Objectives of FFRC
1. To educate people about the benefits of fortified foods.
2. Sensitise states about fortification of food and promote them in the Safety Net
Programmes to curb the incidence of micronutrient deficiencies.
3. Provide technical support especially to small scale food manufacturers to enable them
to produce fortified foods.
4. To train and build capacity for large-scale fortification of foods and provide tools for
To provide communication material, technical, scientific and financial support to
promote large-scale fortification of food.
Online Portal of the Food Fortification Resource Centre has been set up to aid in
realisation of these objectives. The portal serves two very important purpose:
Iron and iodine fortified salt - the next breakthrough for tackling iodine and iron
deficiency in the country.
Double Fortified Salt (DFS) is an innovative new fortified food product - delivering small
but crucial amounts of iodine and iron to human beings through their diet. In general,
DFS formulations are intended to provide 100% of daily dietary iodine requirement, and
~30 to 60% of daily dietary iron requirement. Dual fortification of salt with iodine and
iron could be a sustainable approach to combat iodine and iron deficiencies. India’s
National Institute of Nutrition (NIN) has pioneered the development of double fortified
salt (DFS).
Fortification of milk with Vitamin A and Vitamin D is required in India because of the
widespread deficiencies present in the population. A Recent National Nutrition
Monitoring Bureau (NNMB) survey and a Report of the expert group of ICMR in 2012 has
stated that India has very high burden of Vitamin A and D deficiencies, amongst both
young children and adults particularly in urban areas are physically less active and have
a very limited exposure to sunlight.
Since milk is consumed by all population groups, fortification of milk with certain
micronutrients is a good strategy to address micronutrient malnutrition. India is the
largest producer of milk in the world with 146.3 million tonnes of production and per
capita availability of 322 grams per day . The dairy industry in India has progressed
from a situation of scarcity to that of plenty.
Wheat Flour: Wheat is the staple food for most Indians in the wheat growing areas
(North, West and Central India) and is consumed in the form of homemade chapattis or
rotis (unleavened flat bread) using custom milled atta (whole wheat flour). For the year
2018-19, wheat consumption is forecasted at 93 MMT. Therefore, wheat flour is selected
as a suitable vehicle for fortification to improve the nutritional status of the mass
population.
The fortificants that are used are of PLANT ORIGIN, and hence good for all, without
conflicting with religious / cultural beliefs of people. The vitamins and minerals added to
the food, are natural or synthetic in nature.
Premix is mixture of micronutrients which is used to fortify any food. “Premixes” means
a combination of two or more fortificants in a specific proportion with or without
additives, packed and meant for use in formulating a product falling under any category
as per the Food Safety and Standards (Fortification of Foods) Regulations, 2018.
Micronutrients are the nutrients which are required in miniscule amount by body but
have important role to play in the body functions. Vitamins and minerals are classified
as micronutrients. Micronutrients help in formation of hormones and enzymes.
State Food Fortification Index for the status of Fortified Foods in states and UTs.
The Food Regulatory Portal is a unique and comprehensive full service platform for
food businesses, to cater to both domestic operations and food imports. It is made in
alignment with the government’s policy of digital India, the power of technology has been
harnessed in other areas also to ensure standardization, efficiency and transparency.
The portal hosts multiple IT platforms at one point to facilitate food businesses and
reduce compliance burden. In the past year, FSSAI has taken a number of systematic
steps to create just such a unifying framework.
Jaivik Bharat: The portal on Organic Food from India is a regulatory portal. At the
heart of the portal is an Indian Organic integrity database jointly developed by FSSAI,
APEDA and (PGS-India) on Organic food standards, certification processes, information
relating to FBOs, their products and geographical areas in which they are available. The
Organic Food products may be searched by name of the food and by the name of the
company as well.
The unified logo is an identity mark to distinguish organic products from non-organic
ones supported with the tagline “Jaivik Bharat” at the bottom, which signifies Organic
Food from India. Effectively intertwining all the elements of environment, the logo
communicates adherence to the National Organic Standards.
• Sikkim has been declared as the India’s first fully organic state.
• Total area under Organic certification is 5.71 million hectares.
• India ranks first in terms of number of Organic producers. India ranks 9th
in area under Organic agriculture.
The Sixteenth World Health Assembly approved the establishment of the Joint
FAO/WHO Food Standards Programme. The Codex Alimentarius Commission was
established by the Food and Agriculture Organization (FAO) and the World Health
Organization (WHO) to implement their joint food standards programme. It held its
first session in 1963. Codex Alimentarius Commission located at FAO headquarter
in Rome, Italy has become the world’s preeminent international food-standard-setting
body – contributing to safe, good food for everyone.
• The Commission elects a Chairperson and three Vice-Chairpersons from among its
members at each session. An individual office-holder may be re-elected twice,
thereby serving a maximum of three terms. Chairpersons are normally elected
from among the three Vice-Chairs.
• Countries not yet members of the Commission may attend as observer countries.
Membership of the Commission is open to all Member Nations and Associate
Members of FAO and WHO which are interested in international food standards.
• The programme of work of the Commission is funded through the regular budgets
of WHO and FAO.
The World Organisation for Animal Health (OIE) provides advice on animal health,
animal diseases affecting humans and the linkages between animal health and food
safety.
Consequently, the Sanitary and Phytosanitary Measures (SPS) and the Technical
Barriers to Trade (TBT) Agreements were included among the Multilateral Agreements on
Trade in Goods, annexed to the 1994 Marrakesh Agreement, which led to the
establishment of the World Trade Organization (WTO) on 1st January 1995.
Scope of the SPS Agreement: The scope of the SPS Agreement is defined by the
objective of the measures. The measures covered by the SPS Agreement are taken to
protect:
The territory of a country: Other damage caused by the entry, establishment or spread
of pests
Scope of the TBT Agreement: The scope of the TBT Agreement is defined by the
objective of the measures:
Technical regulations: Technical regulations lay down product characteristics or their
related processes and production methods. Compliance is mandatory. They may also
deal with terminology, symbols, packaging, marking and labeling requirements.
Standards: Standards are approved by a recognized body responsible for establishing
rules, guidelines or characteristics for products or related processes and production
methods. Compliance is not mandatory. They may also deal with terminology, symbols,
packaging, marking and labeling requirements.
International standards: Both the SPS and TBT Agreements strongly encourage WTO
members to use international standards, guidelines and recommendations as the basis
for their measures. The SPS Agreement explicitly recognizes three international
standard-setting bodies, covering the three main areas in which SPS measures are
applied:
• the FAO/WHO Codex Alimentarius Commission, for food safety standards;
• the World Organization for Animal Health (OIE), for animal health standards and
diseases that can be transmitted from animals to humans (zoonoses); and
• the International Plant Protection Convention (IPPC), for plant-health standards.
"Codex India" the National Codex Contact Point (NCCP) for India, is located at Food
Safety and Standards Authority of India (Ministry of Health and Family Welfare), FDA
Bhawan, Kotla Road, New Delhi -110002, India. It coordinates and promotes Codex
activities in India in association with the National Codex Committee and facilitates
India's input to the work of Codex through an established consultation process. Act as a
link between the Codex Secretariat, National Codex Committee and Shadow Committee.
National Codex Committee (NCC): The National Codex Committee has been constituted
by the Food Safety and Standards Authority of India for dealing with the Codex
Alimentarius Commission (CAC). Also advise government on the implications of various
food standardization, food quality and safety issues which have arisen and related to the
work undertaken by the CAC. Also appoint the Shadow Committees.
Shadow Committees: The Food Authority has appointed the Shadow Committees of the
National Codex Committee (NCC) on subject matters corresponding to the Codex
Committees to assist the NCC in the study or consideration of technical matters. Officers
in the rank of Joint Secretary or above in the concerned Department/Ministry / Food
Authority who handle the subject at the policy level and also serve as the members of
the NCC may be nominated as the Chairpersons of these Shadow Committees.
Currently, the Shadow Committees assist the National Codex Committee in the
following areas:
• Codex Alimentarius Commission
• Executive Committee of the Codex Alimentarius Commission
• Regional Coordinating Committee (including Coordinating Committee for Asia)
• General Principles
• Food labelling
• Methods of Analysis and Sampling
• Pesticides Residues
• Veterinary drugs
• Food Hygiene
• Food Additives
• Contaminants in Foods
• Food Export and Import and Certification Systems
• Nutrition and Foods for Special Dietary Uses
• Fish and Fishery Products
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• Fats and Oils
• Fresh Fruits and Vegetables
• Processed Fruits and Vegetables
• Milk and Milk Products
• Spices & Culinary Herbs
India was re-appointed as Regional Coordinator for Asia (CCASIA) to hold office
from the end of CAC40 session held in Geneva until the end of session of the
Commission scheduled for 2019.
The Commission elected the following persons to hold office till the end of the
next regular (41st) Session of the Commission: Chairperson: Guilherme Antonio da
Costa Jr. (Brazil)
Food Laboratories: One of the key mandates of FSSAI as per Chapter VIII, Section 43 of
the Food Safety and Standards Act, 2006 is to foster an ecosystem for testing of food at
labs for compliance with the Food Safety standards. The Food Authority notifies food
laboratories and research institutions accredited by National Accredited Board for
Testing and Calibration Laboratories or any other accreditation agency for the purposes
of carrying out analysis of samples by the Food Analysts under this Act. As per the FSS
Act, 2006, the Food Authority shall, establish or recognise by notification, one or more
referral food laboratory or laboratories to carry out the functions entrusted to the referral
food laboratory by this Act or any rules and regulations made.
FSSAI has framed the Food Safety and Standards (Recognition and Notification of
Laboratories) Regulations, 2017 which lay down:
1. The functions of food laboratory and referral food laboratory and the local area or
areas within which such functions may be carried out,
2. The procedure for submission to the said laboratory of samples of articles of food
for analysis or tests, the forms of the laboratory's reports thereon and the fees
payable in respect of such reports; and
3. Such other matters as may be necessary or expedient to enable the said laboratory
to carry out its functions effectively.
4.
List of FSSAI Notified Food Testing Laboratories under Section 43 (1) of FSS Act,
2006: 182 as on date 27.09.2019
FSSAI Notified Referral Laboratories under section 43 (2) of FSS Act, 2006: 18
vi) Laying down mechanism for ensuring that personnel of the laboratory adhere to high
professional standards and discipline.
vii) Capacity building by way of organizing professional training, workshops and
seminars for the Food analyst, laboratory personnel in the states specified by the Food
authority.
Viii) Playing the role of appellate laboratory in case of any dispute over the results of
analysis between two parties (Laboratories/ Food Business Operators) within the ambit
of FSSAI, Such other functions, as the Food Authority may lay down for Referral
Laboratories, from time to time.
ix) Such other functions, as the Food Authority may lay down for Referral Laboratories,
from time to time.
Indian Food Laboratory Network (IN FoLN ET):Food Safety and Standards Act, 2006
gives authority to Food Safety Officer to draw samples which are intended for sale or
human consumption. Act has also mandated FSSAI to notify laboratories from time to
time for testing of various food products in the country.
Currently testing is being done by State Labs and Private Labs across the country,
however, the test reports are not available to FSSAI in real time. The reports are only
made available in physical form upon request which makes it impossible to keep this
data for future reference.
lNFoLNET is a web enabled system connecting all food testing laboratories in the country
to build a repository of Lab test reports. It gives access to FSSAI as well as Non-FSSAI
approved Laboratories to publish their test reports online for all types of samples namely
Compliance, Surveillance, Enforcement, Import and Citizen, in real time so that this
information is readily available to FSSAI for their verification and analysis. It has online
as well as offline version and caters to mobile labs also.
In addition to creation of database of test results, lNFoLNET shall also help to maintain
technological and human capabilities of the labs which is required to ensure sufficient
infrastructure with rising population and demand for food products.
lNFoLNET maintain:
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• Database of all food testing laboratories along with their capabilities across the
country.
• Database of product standards for which testing is to be done.
• Process to test all types of samples mentioned above.
lNFoLNET Users
Laboratory, Food Safety Officer, Authorized Officer, Designated Officer, Food Business
Operator, FSSAI, Food Safety Commissioner Office, Research Institutions and Other
Govt. Agencies.
lNFoLNET Modules:
1. Sample Registration: Initial step is to register the sample in the system. Following
users register the sample in the system:
Surveillance Sample / Enfoncement Sample— Food Safety Officer
Compliance Sample— Food Business Operator
Import Sample—Authorised Officer
Citizen Sample – Laboratory
7. Capturing Alerts: Provision for Risk Cell to capture disease alerts/recalls in the
system so that surveillance planning can be done at regional level.
lNFoLNET Benifits:
1. Availability of test data on real time basis for
a. Risk Analysis
b. Risk Profiling of products, locations,
2. Uniform parametric testing across all facilities for all products
3. Knowhow of Lab capabilities and identification of need for capacity building, re-
skilling etc.
4. Better surveillance planning.
5. Improvement in product standards based on historic trends of test data.
6. Transparency in sampling procedure.
7. Need analysis of Lab requirement at a particular geographic location for particular
food product, testing facility etc.
In addition, this Network will leverage the resources, skills, expertise and knowledge of
its members to support the national efforts in improving food and nutrition indicator.
Exercise
Q. Explain “Eat Right Movement” of FSSAI in details.
Answer: The Eat Right Movement built on two broad pillars of ‘Eat Healthy' and ‘Eat
Safe', aims to engage, excite and enable citizens to improve their health and wellbeing.
Led by FSSAI, it is a collective effort to make both the demand and supply—side
interventions through engagement of key stakeholders. On the demand side, it focuses
on social and behavioural change among citizens and nudging citizens towards making
the right food choices.
On the supply side it focuses on nudging the food businesses to reformulate their
products, provide better nutritional information to consumers and make investments in
healthy food as responsible food businesses.
The 'Eat Healthy' pillar of the movement is about nudging citizens to make healthy food
choices and building healthy food habits. It encourages them to choose nutritious and
fortified foods in the right proportion and limit foods that are high in salt, sugar and fat.
It also stresses upon the importance of physical activity and mental well being.
The ‘Eat Safe' pillar is about ensuring food safety to prevent food borne diseases. It
includes maintaining hygiene and sanitation, both personal, and environmental, proper
waste disposal, following safe food practices and combating food adulteration.
'The Eat Right Movement' brings together three ongoing initiatives of FSSAI that target
citizens: -
The Safe and Nutritious Food [SNF] Initiative, focused on social and behavioural change
around food safety and nutrition at home, school, workplace etc.
The Eat Healthy Campaign focused on reducing our daily intake of salt, sugar, fat,
phasing-out trans-fats.
Food Fortification, focused on promoting five staple foods—wheat flour, rice, oil, milk
and salt, with key vitamins and minerals added to improve their nutritional content.
'The Eat Right Movement' is a multi—sectoral effort with primary focus on reducing our
daily intake of salt, sugar, fat, phasing—out trans—fats from our diets and promoting
healthier food options. It is based on seven broad areas of action.
4. Have higher taxation for unhealthy food through differential GST Rates.
5. Ensure availability of healthier food options, promote such options, and guide
consumers through appropriate menu labelling on nutrition in the food services
sector.