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FSSAI - Role, Functions, Initiatives PART I

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Evolution of FSSAI: Prior to Food Safety and Standards Act, 2006, there was multiplicity of food laws, food related
legislation was fragmented and there was lack of uniformity in approach and effect. Moreover, there were various
Ministries/ organizations/ agencies for standard setting and enforcement of different sectors of food. As a result, there
were varied quality/safety standards with rigidness. The existing laws on food failed to match the rapid evolution of
food related technologies and advancement in production, Storage, distribution, sale, etc. There were few laboratories
with poor laboratory infrastructure coupled with thin spread of manpower, and other resources non-conducive to
effective fixation of Standards. There was poor information dissemination to consumer level.

The need for a single law with single regulatory body at national level on all food safety and related matters was felt to
ensure holistic approach, uniformity and effective implementation. The Central Government declared its intention in
this behalf in the Budget Speech in 2002. The work pertaining to consolidation of various Acts/ Orders governing food
was entrusted to the Ministry of Food Processing Industries, who piloted the Food Safety and Standards Bill, 2005 which
was finally enacted as the Food Safety and Standards Act, 2006 by the Parliament and the same was published in the
Gazette of India on 24th August, 2006 after receiving assent of the President on 23rd August, 2006. The Food Safety
and Standards Act, 2006 was enacted as a consolidated Act and the following food acts and orders were repealed with
its enactment:
1. The Prevention of Food Adulteration Act, 1954 (37 of 1954).
2. The Fruit Products Order, 1955.
3. The Meat Food Products Order, 1973.
4. The Vegetable Oil Products (Control) Order, 1947.
5. The Edible Oils Packaging (Regulation) Order, 1998.
6. The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967.
7. The Milk and Milk Products Order, 1992.
8. Any other order issued under the Essential Commodities Act, 1955 (10 of 1955) relating to food.
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The FSS Act was a result of extensive consultations with various Stakeholders and series of discussions/ deliberations in
the Inter-Ministerial Group and Standing Parliamentary Committee meetings and its clearance from the Group of
Ministries. The Ministry of Health and Family Welfare was finally designated as the Administrative Ministry for the
purposes of the FSS Act, 2006.

The Food Safety and Standards Authority of India (FSSAI) The Food Safety and Standards Authority of India (FSSAI) was
established in 2008 under the aegis of the Ministry of Health and Family Welfare with the mandate for 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 and for matters connected therewith or
incidental thereto to enforce the provisions of the FSS Act.

At the Apex level there is Food Authority which is a Single reference point for all matters related to food safety and
Standards in the country. The Food Authority is assisted by Scientific Committees and Panels in setting standards and
the Central Advisory Committee in coordinating with enforcement agencies.

The Food Authority guides and regulates all persons engaged in manufacturing, processing, import transportation,
Storage, distribution and retail of food, on issues of food safety and nutrition with primary responsibility for
enforcement largely with the State Food Safety Commissioners.

The Chairperson and Chief Executive Officer of FSSAI are appointed by the Central Government. The Head office of the
Authority is located at FDA Bhawan, Kotla Road, New Delhi-110002.
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Role of FSSAI: The Act lays down the following main function for discharge by the Authority:
(a) Prescribing the Standards & Guidelines in relation to food and specified appropriate system for enforcement.
(b) Specifying limits for Additives, Contaminants, Pesticides & Veterinary Drug Residues, Heavy Metals, Processing Aids,
Mycotoxins, Antibiotics and Pharmacological active substances and Irradiated Foods.
(c) Lay down food labelling standards including claims on health, nutrition, special dietary uses and food category
system for foods.
(d) Lay down methods of sampling, analysis and exchange of information among enforcement agencies prescribing
procedures and guidelines for accreditation of certification bodies and laboratories.
(e) Taking up, summarizing and analyzing relevant scientific and technical data on incidence and prevalence of biological
or emerging risk, residues of various contaminants, introduction of rapid alert system among others.
(f) Prescribing the procedure, and the enforcement of quality control in relation to any imported article of food in to
India.
(g) Creating an information network across the country to disseminate rapid reliable and objective information about
food safety and issues of concern.
(h) Providing Training Programs for persons who are involved or intent to get involved in food businesses.
(I) Promoting general awareness about food safety and food standards and promoting coordination of work on food
standards undertaken by International Governmental and Non-Governmental Organization.

CODEX CELL: GUIDELINES FOR PARTICIPATION IN CODEX MEETING AND PREPERATION OF RESPONSE TO CODEX
MATTERS AND GUIDELINES FOR CODEX CONTACT POINT, NATIONAL CODEX COMMITTEE AND NATIONAL SHADOW
COMMITTEE HAVE BEEN APPROVED BY THE FOOD AUTHORITY.
FSSAI FUNCTIONS AS NATIONAL CODEX CONTACT POINT.
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Governing structure of FSSAI: Details covered in FSSAI act 2006.
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FSSAI works though 11 divisions as given below:
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Food Authority(FSSAI): The Chairperson is in the rank of Secretary to Government of India.
Ms. Rita, Teaotia is the chairperson of FSSAI.
Sh. Pawan Kumar Agarwal is current Chief Executive Officer.
Jagat Prakash Nadda is the minister of Ministry of Health & FamilyWelfare.
Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for the implementation of
FSS Act 2006.

Central Advisory Committee(CAC):The Central Advisory Committee is an interface between the central and the state
authorities. Central Advisory Committee ensures close cooperation between the Food Authority and the enforcement
agencies and organizations operating in the field of food. The primary mandate of CAC is advising the Authority on work
programme, prioritisation of work, identifying potential risks and pooling of knowledge. For more details refer FSS Act
2006.

Scientific Committee: This Committee comprises of Chairpersons of all Scientific Panels and six independent scientific
experts, responsible for providing consistent scientific opinion to the Authority while harmonizing working methods of
the Scientific Panels. The Committee provides opinions on cross industry and sectoral issues and covers areas which are
unique and not covered within the competence of the Scientific Panels. For more details refer FSS Act 2006.

Scientific Panels: Scientific Panels provide their expert advice on specific fields such as biological hazards,
contaminants, food testing & sampling, water, meats, dairy, cereals, oil, nutraceuticals etc. For more details refer FSS
Act 2006.

Chief Executive Officer: The Chief Executive Officer of the Food Authority is an Officer not below the rank of Additional
Secretary to the Government of India appointed by the Government of India as the executive head of FSSAI. The Chief
Executive Officer is responsible for the day-to-day administration of the Food Authority.
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Systems and processes in Standards: Under the Food Safety and Standards Act, 2006; FSSAI is responsible for framing
standards for food products and for food safety. The scientific risk assessment and setting of standards is carried out on
the basis of latest developments in food science along with various factors including emergence of new additives,
changes in processing technology, identification of new risks associated with a food or an additives in respect of
metallic contaminants, toxins, residues of pesticides and veterinary drugs, microbiological contaminants, food
consumption pattern, nutritional aspects, advancement in analytical methods, and regulatory impact.

Procedure for new standard/regulations/amendments:

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Horizontal Standards: PART OF PAID STUDY MATERIALS

Vertical Standards:

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• Last chance to subscribe study materials for FSSAI at the

most economical price.

• For Technical Officer and Central Food safety Officer@Rs.1499

(Functional Knowledge and Subjective Knowledge including
MCQs)

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MCQs) Visit www.crackgradeb.com to subscribe

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Standards Review Groups (SRGs):Various Regulations under Food Safety and Standards Act, 2006 were notified in the
year 2011 and most of the Standards of food commodities notified in FSSR, 2011 are taken from PFA Rules, 1955 which
are very old. Due to technological advancement, changing dietary pattern etc., there is a need to review the existing
FSSR standards in line with the global practices, addressing both the needs of consumers and for promoting innovation
by Industry. There is a gap between national and international standards also needs of the industry and information
available with FSSAI/Scientific Panels on this issue. Keeping in view of the aforementioned facts, FSSAI has set up Eight
Standards Review Groups on 8th December, 2016.

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.
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FSSAI Notified NABL Accredited Food Testing Laboratories: 129 as on date 27.04.2019
FSSAI notified Referral Laboratories: 16

Laboratories and their Functions:

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v) Maintaining high standards of accuracy, reliability and credibility in the operation of the
laboratory and achieving and maintaining the required levels of accreditation and reliability.

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.
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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:
• 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.
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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
2. Sample Codification: Every sample has to be uniquely identified before it is sent to Lab. lNFoLNET has a provision to
generate sample slip with unique number.
3. Lab Assignment/ Request for testing: In case of surveillance and enforcement samples, lNFolNET based on product
and location, shall shortlist nearby laboratories which can test that product.
4. Lab Management System
5. Approval and Generation of test report
Mobile Lab
• Sample Registration
• Qualitative Testing
• Test Report Upload

6. Surveillance Planning: Objective of this module is to enable FSSAI and FSC to create a surveillance plan at state and
district level respectively.

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.
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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.
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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 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.
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Seven broad areas of action for Eat Right Movement:
1. Increase the demand for healthier food by influencing each other as role models, caregivers and
peers and promote sustainable diets [SNF@Home and SNF@Workplace].

2. Set food standards in schools, regulate positioning of unhealthy food outlets where children gather,
promote healthy eating habits and use food as a pedagogical tool.
3.
4. Have appropriate consumer-friendly nutrition labelling, claims and restriction on marketing to
children through suitable regulation.

5. Have higher taxation for unhealthy food through differential GST Rates.

6. Ensure availability of healthier food options, promote such options, and guide consumers through
appropriate menu labelling on nutrition in the food services sector.

7. Redesign choices available at point of sale with increased availability and prominent display of
healthier options and more shelf space for such food in retail outlets including sale through
electronic platforms.

8. Encourage the food processing industry to reformulate their food products by reducing unhealthy
ingredients and invest in production of healthier foods.
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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.

Under SNF@Workplace, the following steps are taken:

1. Ensuring Regulatory Compliance
• FSSAI registration and Licensing of vendors
• Food safety management systems guidelines for in house and external food catering services
• Food safety supervisors at every workplace to enforce these guidelines.
• Monthly testing and third party audits for kitchens and premises.

2. Creating Employees Awareness:

A handbook on safe and nutritious food for employees containing practical tips for ensuring safety of
food, making healthy food choice and including good eating habits.
An online platform for safe food and nutritious for detailed information.
1. Creating an Enabling Environment
2. Providing Training
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3. Creating an Enabling Environment:
• Health and wellness coordinators for every workplace
• Healthy menu in workplace canteens with at least 50% healthy options.
• Fortified rice, wheat flour, oil, milk and salt for preparing food at workplace.
• Behaviour change communication programmes for employees.

4. Providing Training:
• Training food safety supervisors.
• Training health and wellness coordinators.
• FSSAI based online training and certification through FoSTac.

7 keys to ensure safe and nutritious foods at workplace:

1. APPOINTMENT OF TRAINED FOOD SAFETY SUPERVISOR
2. APPOINTMENT OF HEALTH AND WELLNESS COORDINATOR
3. ADOPTION AND DISSEMINATION OF ORANGE BOOK
4. THIRD PARTY AUDITS TO COMPLY WITH SCHEDULE IV OF FSS (LICENSING AND REGISTRATION)
5. INTERNAL AUDITS TO MAINTAIN HYGIENE AND SANITATION
6. 50% HEALTHY MEAL OPTIONS ; USE OF FORTIFIED FOODS IN THE MEAL
7. DISTRIBUTION OF AWARENESS MATERIAL OR ANY OTHER ACTIVITY ON THE INITIATIVE

*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.
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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 Home' is a nationwide campaign to help citizens eat safe, eat right and be
smart food consumers. This initiative of FSSAI is aimed at filling in this gap. This would have useful and
practical tips and information about food safety and nutrition that Indian households need on a day-to-
day basis. This website would be a one-point credible source of information and good practices regarding
food safety and nutrition. https://snfportal.in/
The following steps are taken:
• Creating Resources on Safe and Nutritious Food.
• Disseminating Knowledge on Safe and Nutritious Food through community outreach.
• Providing Training on Food Safety and Nutrition.

Safe and Nutritious Food at School' is a nation-wide campaign to help school children inculcate the habit
of eating safe and eating right. The Yellow Book, the resource book for this campaign helps children learn
about safe and wholesome food in a fun, interactive way, through curricular and extra-curricular
activities.

SNF@SCHOOL is based on a three-pronged approach, at the school, state and national level. This is
being done through curricular or co-curricular activities. At school level, the culture of food safety &
nutrition is to be promoted through Health and Wellness Coordinators and Health Teams.
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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)
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SNF@BHOG: Places of Worship (PoW) are a very important part of Indian society and food served in these places is
regarded as pure and sacred. BHOG (Blissful Hygienic Offering to God) is a part of the SNF bouquet of initiatives to
encourage PoW to adopt and maintain food safety and hygiene while preparing prasad/food and includes training the
food handlers and vendors in and around the premises of the PoW. 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. Three key components are-training of Food Safety Supervisors
based on a standard curriculum, installation of 'Food Safety Display Boards' as a feedback mechanism for improved
interface with consumers and 'Hygiene Rating' and 'Hygiene + Rating' to raise the bar continuously. Going beyond
hygiene, 'Hygiene + Rating' is to sensitize food businesses towards human health and sustainability. There should be at
least one trained and certified Food Safety Supervisor (on maximum 25 employees).

SAFE FOOD ON TRACK: An Initiatives to provide Training and certification to Food Handlers to ensure food safety in
Indian Railway. To provide knowledge of hygiene/service, hand hygiene, proper food cooking and holding temperatures,
and cross contamination to Catering services and people who prepared and serve food.
The following steps are taken:
• Creating Resources on Safe and Nutritious Food
• Disseminating Knowledge on Safe and Nutritious Food through community outreach
• Providing Training on Food Safety and Nutrition
The project is an initiative in collaboration with Indian Railways and IRCTC and FSSAI.
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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.
Serve safe is being rolled out through 3 major activities: -
1. Appointment of certified Food Safety Supervisor (FSS) in FBOs - There should be at least one trained and certified
Food Safety Supervisor (on maximum 25 employees) in each Food Service Establishment including Catering Industry.
They will train all food handlers and ensure compliance with regulations.

2. Mandatory display of Food Safety Display Boards (FSDBs) by FBOs - The boards will be used to communicate safe
food handling practices followed by the FBO and create a forum for customer to provide feedback and complaints.

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

Become A Responsible Place to Eat: This is a distinguishing mark granted to encourage Food Businesses in promoting
nutrition and food/water safety and security to the larger community. After a FBO obtains 4+ in hygiene rating, he may
volunteer for becoming a "Responsible place to eat". It is a voluntary initiative that can be undertaken by an FBO to add
value to society and thereby increasing its own commercial viability. These are graded certification marks that are given
based on compliance with following:
To Become a Responsible Place to Eat, an FBO needs to Implement following (minimum two):
• Promote Personal Hygiene
• Promote healthy eating
• Promote safe water handling practices
• Effective complaint handling
• Open kitchen or kitchen visits
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Clean Street Food:

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• Last chance to subscribe study materials for FSSAI at the

most economical price.

• For Technical Officer and Central Food safety Officer@Rs.1499

(Functional Knowledge and Subjective Knowledge including
MCQs)

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MCQs) Visit www.crackgradeb.com to subscribe

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Objective of Clean street food hub initiative:

Food Safety and Standards Authority of India (FSSAI) declared Kankaria Lake, Ahmedabad, as the first Clean Street
Food Hub.
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DISPLAY BOARD FORMAT:
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Repurpose Used Cooking Oil (RUCO):
The consumption of Used Cooking Oil(UCO) poses adverse health effects. During frying, several properties of oil are
altered, Total Polar Compounds(TPC) are formed on repeated frying.

The toxicity of these compounds is associated with several diseases such as hypertension, atherosclerosis, Alzheimer’s
disease, liver diseases. Therefore, it is essential to monitor the quality of vegetable oils during frying. In order to
safeguard consumer health, FSSAI has fixed a limit for Total Polar Compounds at 25 percent beyond which the vegetable
oil shall not be used.

From 1st July, 2018 onwards, all Food Business Operators (FBOs) are required to monitor the quality of oil during frying
by complying with the said regulations.

Repurpose Used Cooking Oil (RUCO) is an ecosystem that will enable the collection and conversion of UCO to biodiesel.
Biodiesel association of India is partner of FSSAI in this initiative. Biofuels in India are of strategic importance as it
augers well with the ongoing initiatives of the Government such as Make in India, Swachh Bharat Abhiyan, Skill
Development. Biodiesel will help drivert UCO from food value chain

• FSSAI has fixed a limit for Total Polar Compounds (TPC) at 25% beyond which the vegetable oil shall not be used.

• FSSAI has also established tests methods to estimate Total Polar Compounds (TPC) in Edible Oils and Fats based on
AOAC Official Method 982.27.

• Small handheld devices such as Testo, for rapid on site testing to check the TPCs oil are available.
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Tips for consumer Awareness to be incorporated in Pink Book for Repurpose Used Cooking Oil (RUCO):

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Repurpose Used Cooking Oil (RUCO):
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Fortification

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What are the Benefits of Fortification?
Food Fortification has a high benefit-to-cost ratio. The Copenhagen Consensus estimates that every 1 Rupee spent on
fortification results in 9 Rupees in benefits to the economy. It requires an initial investment to purchase both the
equipment and the vitamin and mineral premix, but the overall costs of fortification are extremely low. Even when all
program costs are passed on to consumers, the price increase is approximately by 1-2%, which is less than the normal
price variation. Following are the various benefits of fortification of foods:
1. Nutrientsare added to staple foods since they are widely consumed. Thus, this is an excellent method to improve the
health of a large section of the population, all at once.

2. It is a safe method of improving nutrition among people. The addition of micronutrients to food does not pose a
health risk to people. The quantity added is small and well under the Recommended Daily Allowances (RDA) and are
well regulated as per prescribed standards for safe consumption.

3. It is a cost-effective intervention and does not require any changes in eating patterns or food habits of people. It is a
socio-culturally acceptable way to deliver nutrients to people.

4. It does not alter the characteristics of the food like the taste, aroma or the texture of the food.

Safety Net Programme:

• Integrated Child Development Services (ICDS)
• Fortification in Public Distribution System (PDS)
• National Programme of Mid-Day Meal in Schools (MDMS)
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The Food Fortification Resource Centre

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Iron and iodine fortified salt - the next breakthrough for tackling iodine and iron deficiency in the country.

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Milk PART OF PAID STUDY MATERIALS

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Rice fortification PART OF PAID STUDY MATERIALS

Wheat Flour: PART OF PAID STUDY MATERIALS

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Important points related to Food Fortification:
Food fortification is not a new idea in India. Fortification of Vanaspati, was mandated in 1953 and iodization of salt was
mandated in 1962. India’s 9th (National Nutrition Policy), 11th and 12th Plan documents recommend fortification of
staples with micronutrients. In order to achieve targeted outcomes over the next five years (2022), envisioned by the
National Nutrition Strategy8 on “Kuposhan Mukt Bharat”, food fortification has been identified as one of the key
strategies for implementation.

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.
+F logo for endorsement of food fortification.

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.
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FSSAI - Role, Functions, Initiatives

PART II
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Jaivik Bharat:

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FSSAI is pleased to bring you ‘The Orange Book’: 'Safe and Nutritious Food at Workplace' is a nation-wide campaign to
help people eat safe and eat right while at work. With the rising incidence of diet-related diseases, we need to be more
conscious and mindful of our diets. This initiative, therefore, educates people on safe and healthy diets. Further, the
campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces. The key resource book
for this campaign is the 'Orange Book Your Guide for Safe and Nutritious Food at the Workplace'.

Pink Book: The Food Safety and Standards Authority of India (FSSAI) is pleased to present to you ‘The Pink Book: Your
Guide for Safe and Nutritious Food at Home’. This book has been developed specially for kitchens in Indian homes so
that the food prepared is safe, hygienic and nutritious. The book has nine sections namely, buying food, storing food,
preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining
hygiene & sanitation in the kitchen and managing waste. It provides useful tips, dos and don’ts, methods and practices
that are recommended for Indian kitchens.

Detect Adulteration with Rapid Test (DART) Book: Detect Adulteration with Rapid Test (DART) booklet is a compilation
of common quick tests for detection of food adulterants at household by the citizens themselves so as to induce
awareness among the consumers about food safety. DART covers more than 50 tests that can be performed easily at
household with the help of water and simple solutions like tincture of iodine for food products like Milk & Milk
Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments etc. These tests also
include sensory evaluation tests for establishing authentication of food products. DART depicts the differences between
pure and adulterated food product through pictorial representations.

The Yellow Book’: ‘The Yellow Book’ is an interactive and illustrative, easy to understand guide which becomes an
important tool for parents, teachers & students. This book serves as a ready reckoner that includes material for
classroom narrative lectures as well as laboratory practicum or exercises. The ‘Yellow Book' can be used independently
as a guide, an activity book or in conjunction with the learning aids provided as part of a comprehensive toolkit in the
form of Training manual, Power Point presentations, activities, posters and handouts.
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Food Safety Connect-FSSAI Mobile App: Food Safety Connect is a CONSUMER CENTRIC APP that offers a centralized
platform to the Indian consumers to raise concerns related to food safety and hygiene. The mobile app allows the
consumers to report any malpractices pertaining to food safety along with the related images.

Safe water for Healthy Leaving: Access to safe drinking water is one of the most efficient ways to support individual and
collective development. One cannot think about life without water. In modern scenario, the packaged drinking water/
mineral water is considered as a symbol of emerging new lifestyle. Consumers not just need water to survive but also
require safe and clean drinking water for the right metabolism of their body and for the proper absorption of nutrients
in the body.

Assures that the information pertaining to the manufacturing/ processing of packaged drinking water/ mineral water
should be more transparent to the consumers. Amplified as a 'confidence building exercise' for the packaged drinking
water, this project aims to strive that consumers have the right to expect that the packaged drinking water/ mineral
water they purchase should be safe and of high quality Consumers shall be able to verify the physical, chemical &
microbiological safety of packaged drinking water/ mineral water through the system developed for the purpose.

Safe water for Healthy Leaving LOGO is our promise. A promise that signifies the purity of drinking water. Water, that is
safe to consume because it has been meticulously tested. The encircling of the fingers symbolize complete purity of this
water, the translucent blue colour inside depicts cleanliness (free from toxins and contaminants) and the serenity of
each drop signifies that every drop of water is safe for mass consumption.

National Milk Quality Monitoring System: Milk Quality Survey to assess the quality of milk with focus on
unsafe/adulterated milk is being carried out in more than 130 cities across India which will be spread over all the States
and Union territories. Over 2800 samples will be picked up and tested for Fat and SNF content and 13 common
adulterants. Common sampling SOP to be followed all over the country for picking up samples, sample transportation
and delivery. Testing laboratories will follow common testing protocol provided by FSSAI for testing of the samples.
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IFSA - Save Food, Share Food, Share Joy ( Indian Food Sharing Alliance-IFSA) is an initiative of the Food Safety and
Standards Authority of India and Food Sharing Networks across India who come together to reduce food waste and
hunger and to feed the needy and hungry with surplus food through structured systems.
Aims and Objectives
Food Safety and Standards Authority of India (FSSAI) plays a key role not only in food safety and hygiene but also in
ensuring availability of wholesome food and encouraging citizens to eat the right foods. Therefore, the aim of FSSAI via
IFSA is primarily to :
• Care: Help minimize food wastage across the supply chain by means of redistribution to poor and needy.
• Aware: Mobilize people to minimize their food wastage through widespread awareness program across the
country by Food Recovery Agencies.
• Share: Facilitate safe distribution of surplus food by connecting trained food recovery agencies with food chains.
• Prepare: Educate food business on best practices and encourage them to adopt the same in order to prevent food
loss along the supply chain.
• Declare: Provide strategic policy, regulatory, and programme support to food loss and waste reduction initiatives.

NATIONAL CONCLAVE ON INDIAN FOOD CULTURE: “Indian Food Culture - Let’s bring the goodness back” is a
collaborative project to promote safe & wholesome food through showcasing regional cuisines, rediscovering our
distinct culinary identity and reconnecting people with their rich cultural past.
NATIONAL CONCLAVE ON INDIAN FOOD CULTURE LET’S BRING THE GOODNESS BACK was held on 21st August 2017 at
India Habitat Centre, New Delhi

“FOODCAST” is a food forecast report- a digital platform highlighting recipes, ingredients and foods suitable for a
particular region during each season.
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Food Safety Knowledge Assimilation Network (FSKAN):

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Food Product Identity Verification System, FSSAI: The objective of this system is to enable any food
businesses to get an understanding of whether their product falls in Standard Products Category or is it
their own Proprietary Product and at the same time be able to apply for approval/endorsement of the
desired Food Product along with its constituent ingredients and food additives. The system gives
necessary hints towards reaching the appropriate category and submitting the application for Standard
Food Product/Proprietary/Nutraceuticals and special foods.

Once approved, an auto generated Product Identifier would be issued by the Authority which would
enable the Food Business Operators in obtaining the license from appropriate licensing authority.

This system would also guide the food businesses for taking approval of product(s) not covered in any of
the categories specified above by submitting an online application along with requisite documents as
specified in Food Safety and Standards (Approval of Non-specified Food and Food Ingredients)
Regulations, 2017.

After carrying out risk analysis, the Authority would be issuing a Product Identifier to such product to
enable the FBO in obtaining license from appropriate licensing authority.

Food businesses manufacturing products for export only and not for sale within India, will also get
Product Identifier by submitting the requisite product details in the Food Product Identity Verification
System after paying the requisite fee along with the details of the standards of the importing country,
that will enable them in obtaining the license from appropriate licensing authority.
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NATIONAL EAT RIGHT MELA:
PART OF PAID STUDY MATERIALS

Eat Lancet Report India:

PART OF PAID STUDY MATERIALS
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'Swasth Bharat Yatra:

PART OF PAID STUDY MATERIALS

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Third party Audits: Inspecting and auditing food businesses is a humongous task, hence in order to cultivate and foster
the growth of compliance culture FSSAI is enabling compliance through Auditing Agencies. While emphasising on self-
compliance by the food businesses, to address the need to monitor such compliance, FSSAI is envisaging introducing
Audit of the food companies by FSSAI Recognised Auditing Agencies.

This Food Safety and Standards (Food Safety Auditing) Regulations, 2018 includes the Procedure for recognition of
Auditing Agencies, Procedure for Renewal/ Cancellation/Suspension of recognition, Terms and conditions of
recognition, auditing procedure, Duties of auditors, Audit reporting and audit monitoring system.

Selected Food Categories on the basis of their risk classification will be subject to mandatory food safety Auditing. Food
Businesses falling under such category would be required to get their businesses timely audited by recognised Auditing
Agencies on their own. Food businesses which are not subject to mandatory auditing can also voluntarily opt for
Auditing of their businesses.

Food Businesses having satisfactory audits may be subjected to less frequent inspection by Central or State licensing
authorities. Hence, Third party Audits will reduce the burden on the regulatory inspection conducted by Central or
State Licensing Authorities and also encourage the efficient self-compliance by the food businesses.

Food Safety and Standards (Food Safety Auditing) Regulations, 2018:

Definitions:
• “accreditation” means a third party attestation related to a conformity assessment body conveying formal
demonstration of its competence to carry out specific conformity assessment task;
• “audit report” or “food safety audit report” means a written record of the observations, findings and conclusion of
the audit;
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Objectives of Food Safety Audits:
a) Strengthen food safety surveillance system.
b) Reduces the regulatory Food Safety Inspections conducted by Central/State Licensing Authorities.
c) Encourage Self Compliance.
d) Develop a self sustaining ecosystem for ensuring compliance of FBOs.
e) Reduce the gap between regulator led enforcement & field level Non-Compliance.

Criteria for Recognition of Auditing Organisations/Agencies:

a. They should be a legal entity in India.
b. They should have valid accreditation against ISO/IEC 17020 and ISO/IEC 17021.
c. Accreditation body is member of IAF (International Accreditation Forum) and signatory to IAF Multilateral
Recognition Arrangements.
d. Should have a minimum of 3 qualified auditors.
e. It is desirable to have indemnity insurance.

Qualifications prescribed for the qualified auditors of the Auditing Agency:

a. Bachelor's degree in Food/Dairy/Fisheries/Oil Technology or Biotechnology or Agricultural/Veterinary sciences or
Bio-chemistry or Microbiology or Chemistry from a recognized university.
b. Accredited Lead Auditor course in FSMS recognized by IRCA/or any body specified by Food Authority.
c. Knowledge of FSS Act, Rules & Regulations.
d. Sector specific knowledge .
e. work experience of two years with a minimum of ten audits carried out.
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Procedure for Recognition of Auditing Agency:
PART OF PAID STUDY MATERIALS

Terms and conditions of recognition:

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Procedure for renewal of Certificate of Recognition -

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Suspension or cancellation of recognition:

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AUDITING PROCEDURE:
(1) The Food Authority shall specify the category or type of food businesses which shall be subject to
mandatory food safety auditing, on the basis of their risk classification.

(2) For the purpose, the classification of food businesses shall be made having regard to the major risk
factors including food type, intended customer use, nature of activity of the business, volume of the
business, method of processing and such other factors as specified by the Food Authority.

(3) A Food business which is subject to mandatory food safety auditing shall get its business audited by
a recognized auditing agency of such intervals as specified by the Food Authority.

(4) A Food business which is not subject to mandatory food safety auditing, but desirous of getting
audited by a recognized auditing agency , may opt for the same.

(5) A Food business having satisfactory food safety audits report may be subject to less frequent
inspections by the Central licensing authority or the State licensing authority: Provided that in case
of any complaints against the food businesses or when it comes to the knowledge of the Food
Authority that the public health and safety is at risk, the Food Authority shall undertake more
frequent inspections.

(6) The audit process for assessing the food safety management system of a Food Business Operator
shall be based on IS/ISO 19011:2011 (Guidelines for auditing management systems).
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Audit examination:
(1) An audit examination shall include collection of objective evidence and recording of audit observations collected or
made through interviews, examination of documents and activities.

(2) The deficiencies or non-conformities observed by the auditing agency shall be recorded clearly and concisely,
pointing out the regulatory requirements that are being contravened.

(3) During the audit process, the auditing agency shall verify the compliance not only with the food safety measures,
but also with the provisions of the Act and the rules and regulation made, except those which require specific
sampling and laboratory analysis of the products and also verify relevant documents relating to laboratory reports
maintained by the Food Business Operator.

Duties of auditors- The auditor shall perform the following duties, namely:
(i) conduct food safety audit of Food Business Operator ;
(ii) verify the compliance by the Food Business Operator of the provisions of the Act and the rules and regulations
made;
(iii) conduct pre-commissioning inspection of newly established food business unit, as and when directed by the Food
Authority;
(iv) maintain confidentiality in respect of commercial-in-confidence materials, which may include process and product
formulation information, food safety programme information and audit outcomes;
(v) forward the audit report to the Food Authority within fifteen days of the conduct of food safety audit; (vi) carry out
necessary follow-up action, including further audits, to verify if any corrective action has taken to remove any
deficiency of such food safety program identified during the audit;
(vii) maintain confidentiality of food safety audit;
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Audit report:

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AUDIT MONITORING SYSTEM: Audit Monitoring: The Food Authority shall monitor the performance of the
recognized auditing agency in the following manner, namely:
The monitoring mechanism shall include review of the audit reports and performance; on site
assessment of the auditors to ensure their competency of auditing the food safety management systems
and the regulatory requirements; assessment of auditing agency on the basis of report of the
accreditation body and any other mechanism as specified by the Food Authority.

Handling disputes:
• The Central or the State Licensing Authorities shall be the contact point for Food Business Operator
to engage in case of any dispute or disagreement with auditors.
• In case of any non-cooperation or resistance to the working of the auditing agencies or auditors by
food business operator, the same shall be referred to the Central or the State Licensing authorities
for resolution.

Record keeping:
(1)The final conformance report and all other documents related to the audit conducted including the
first audit report, actions taken and successive communications on rectification measures shall be
preserved by the auditing agencies at least for a period of five years and full confidentiality of the
documents shall be maintained.

(2) Food Business Operator shall maintain all records of audit findings and rectification for a period of
five years.
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FSSAI – CHIFSS collaboration on Food Safety Sciences: FSSAI has joined hands with CHIFSS (CII-HUL Initiative on Food
Safety Sciences) with the purpose of driving activities related to science based food safety in the country, to strengthen
protection of consumers and create an innovative environment for the industry. This pioneering partnership plans to
promote collaborations between Industry, Scientific Community, Academia, Key Opinion Formers and Domain Experts
with FSSAI to co-produce food safety as a shared responsibility.

ReCHaN is a collaborative initiative of FSSAI, IADSA and CII to foster a culture of best practices in the area of
Manufacturing and Standards formulation of Health Supplements and Nutraceuticals.

The International Alliance of Dietary/Food Supplements Associations(IADSA) and Confederation of Indian Industries
(CII) have established a collaborative initiative under the Resource Centre on Health Supplements and Nutraceuticals
(RecHaN).

IADSA brings together associations from 6 continents in the food supplement sector to coordinate discussions in Codex
Alimentarius and support governments and the private sector on appropriate and effective regulation and policy.

As a leading international expert association, IADSA aims to build science based interactive platforms for policymaking
and harmonized approaches to legislation.

CII (Confederation of Indian Industries) has set up a Food and Agriculture Centre of Excellence (FACE) to contribute to
the ongoing policy dialogue related to agriculture and food-security concerns. CII through the Food and Agriculture
Centre of Excellence (CII-FACE) provides an integrated approach of action-oriented programs and capacity building
addressing issues from the farm gate to consumers.
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Logos:
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• Imports-Shall be updated
• Training and capacity building- Shall be
updated
• Role of State Food Authorities – updated in
FSS Act 2006
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 Our Performance

• As RBI GRADE B 2018 was debut year for us and we have

provided study materials only for phase 2. Our students have
performed very well.....

• Total 15 students appeared in Phase 2 and 11 were qualified for

interview and finally 5 students selected as RBI GRADE B
officer. 12 Selections in SEBI GRADE A 2018.

• Double performance by our students

• One student who was previously our student and selected in IRDA AM 2017.
Now selected as RBI GRADE B OFFICER. One student appeared in SEBI GRADE
A interview also selected as RBI GRADE B officer .

• 12 Final Selections in SEBI 2018 GRADE A Officer exam.

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 Our Performance till date

8 final selections against 20 seats in IRDA Assistant Manager

2017. (*Total 30 seats but 20 seats for generalists)

Approx. 75 marks questions in ESI and approx. 90 marks

Questions in FM were covered from our Study Materials in RBI
GRADE B Phase 2, 2018.

33 Questions out of 40 from our study materials in Security

Awareness part in SEBI GRADE A Phase 1 Exam.

39 Questions out of 47 known questions from our study

materials in Security Awareness part More than 80% question
were covered in ESI & FM paper in SEBI GRADE A Phase 2
Exam.
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