Food Safety and Standards Authority of India (FSSAI)
Food Safety and Standards Authority of India (FSSAI)
The Food Safety and Standards Authority of India (FSSAI) serves as India’s apex food regulatory body, established to ensure the safety and quality of food products across the nation. Operating under the Ministry of Health and Family Welfare, FSSAI has emerged as a critical institution in safeguarding public health through comprehensive food safety regulations and standards.
Historical Background and Establishment
FSSAI was established on August 5, 2008, under the Food Safety and Standards Act, 2006, and became operational on August 5, 2011. The authority was launched by former Union Minister Dr. Anbumani Ramadoss with the primary objective of consolidating India’s fragmented food regulatory landscape. Prior to FSSAI’s establishment, food safety in India was governed by multiple acts including the Prevention of Food Adulteration Act 1954, Vegetable Oil Products Order 1947, Fruit Products Order 1955, and Meat Food Products Order 1973.
The creation of FSSAI represented a paradigm shift from a multi-level, multi-departmental control system to a single line of command, establishing one reference point for all matters relating to food safety and standards.
Organizational Structure and Composition
FSSAI operates with a well-defined organizational structure headed by a non-executive Chairperson appointed by the Central Government, who holds or has held a position not below the rank of Secretary to the Government of India.
Authority Composition
As per Section 5 of the FSS Act, the Food Authority consists of a Chairperson and 22 members, with one-third being women:
Ex-Officio Members: Seven Joint Secretaries from key ministries including Agriculture, Commerce, Consumer Affairs, Food Processing, Health, Legislative Affairs, and Micro, Small and Medium Enterprises
Industry Representatives: Two from the food industry, including one from small-scale industries
Consumer Organizations: Two representatives
Eminent Experts: Three food technologists or scientists
State/UT Representatives: Five members rotated every three years from different zones
Farmers’ Organizations: Two representatives
Retailers’ Organizations: One representative
FSSAI maintains its headquarters in New Delhi and operates through six regional offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai.
Core Functions and Responsibilities
FSSAI’s mandate encompasses a broad spectrum of activities designed to ensure food safety across the entire food chain. Under Section 16 of the FSS Act, 2006, the authority’s primary duty is to regulate and monitor the manufacture, processing, distribution, sale and import of food to ensure safe and wholesome food.
Key Functions
Standards Setting: FSSAI establishes science-based standards for food articles and specifies appropriate systems for enforcing various standards
Licensing and Registration: The authority grants licenses and registrations to food business operators based on their scale of operations
Laboratory Accreditation: FSSAI lays down guidelines for accreditation of laboratories and notification of accredited laboratories for food testing
Surveillance and Enforcement: Regular audits and inspections are conducted to ensure compliance with prescribed standards
Scientific Advisory: The authority provides scientific advice and technical support to Central and State Governments on food safety matters
Data Collection: FSSAI collects and collates data regarding food consumption, contamination, emerging risks, and biological hazards
Public Awareness: The authority promotes awareness about food safety and nutrition across India
Licensing and Registration Framework
FSSAI operates a comprehensive licensing system with three categories of licenses based on the scale and turnover of food businesses:
FSSAI Basic Registration
For small-scale food businesses with annual turnover up to Rs. 12 lakhs. This category includes:
Food production (other than milk and meat): Up to 100 kg/ltr per day
Milk handling: Up to 500 ltr per day
Transportation: Single vehicle
Vending machines: Up to 12 machines in one state/UT
FSSAI State License
For medium-scale businesses with annual turnover between Rs. 12 lakhs to Rs. 20 crores. This applies to manufacturing units, transporters, marketers, and traders operating within state boundaries.
FSSAI Central License
For large-scale operations with annual turnover exceeding Rs. 20 crores or businesses involving:
Import/export of food
Multi-state operations
Central government food procurement
Airport and seaport operations
Enforcement Mechanism and Penalties
The FSS Act establishes a three-tier enforcement structure to ensure compliance with food safety standards:
Central Level: FSSAI and Central Advisory Committee
State Level: State Food Safety Commissioners and Designated Officers
District Level: Food Safety Officers and Food Analysts
Penalty Structure
The Act prescribes stringent penalties for violations, ranging from monetary fines to imprisonment:
Misbranding: Fine up to Rs. 3 lakh
Sub-standard food: Fine up to Rs. 5 lakh
Unsafe food causing death: Imprisonment up to life term and fine up to Rs. 10 lakh
Operating without license: Imprisonment up to 6 months and fine up to Rs. 5 lakh
Obstructing Food Safety Officer: Imprisonment up to 3 months and fine up to Rs. 1 lakh
Laboratory Infrastructure and Testing Network
Food testing forms a critical component of FSSAI’s quality assurance framework. The authority recognizes and notifies NABL accredited food laboratories under Section 43 of the FSS Act, 2006. The testing network comprises:
Laboratory Categories
Primary Food Laboratories: NABL accredited laboratories for routine food analysis
Referral Food Laboratories: Currently 20 referral laboratories handle appeal samples and complex testing
National Reference Laboratories (NRLs): 11 NRLs and 2 Ancillary NRLs set country-wide standards and develop new testing methods
State and Union Territory Laboratories: 72 laboratories distributed across states and UTs
Private Accredited Laboratories: 112 private laboratories accredited by NABL
Major Initiatives and Programs
Eat Right India Movement
Launched on July 10, 2018, the Eat Right India campaign represents FSSAI’s flagship initiative to transform India’s food culture. This comprehensive movement operates through a three-pronged strategy:
Supply-Side Interventions:
Food Safety Training and Certification (FoSTaC): Ensures trained Food Safety Supervisors in food businesses
Clean Street Food Hubs: Upgrades street food vendor infrastructure and practices
Hygiene Rating Schemes: Benchmarking for restaurants, sweet shops, and meat establishments
Demand-Side Initiatives:
“Aaj Se Thoda Kam” Campaign: Promotes reduction in salt, sugar, and fat consumption
Trans Fat-Free India@75: Aims to eliminate industrial trans fats by 2022
Eat Right Campus and School Programs: Targets educational institutions and workplaces
Sustainability Initiatives: Promotes eco-friendly packaging, reduces single-use plastics, and encourages responsible food waste management
Food Fortification Program
FSSAI’s food fortification initiative addresses micronutrient deficiencies across India by enriching staple foods with essential vitamins and minerals. The program focuses on five key commodities: rice, wheat flour, edible oil, milk, and salt. This initiative has gained significant traction, with mandatory fortification planned for milk and oil in the near future.
Consumer Empowerment Tools
FSSAI has developed several innovative tools to empower consumers in food safety:
DART Book: Provides simple home tests for food adulterants
Food Safety Magic Box: School laboratory kit for testing adulterants
Food Safety on Wheels: Mobile food testing vans for remote areas
Regulatory Framework and Standards
FSSAI has established a comprehensive regulatory framework through six principal regulations notified on August 1, 2011. These regulations cover:
Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011
Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011
Food Safety and Standards (Prohibition and Restrictions on Sales) Regulation, 2011
Food Safety and Standards (Contaminants, Toxins and Residues) Regulation, 2011
Food Safety and Standards (Laboratory and Sample Analysis) Regulation, 2011
Food Safety and Standards (Packaging and Labelling) Regulation, 2011
The regulatory framework empowers FSSAI to specify limits for food additives, crop contaminants, pesticide residues, heavy metals, processing aids, and antibiotics. Regular reviews ensure these standards remain aligned with international benchmarks and emerging food safety concerns.
Challenges and Implementation Issues
Despite its comprehensive framework, FSSAI faces several significant challenges in implementing food safety standards effectively:
Infrastructure and Human Resource Constraints
Insufficient Regulatory Staff: Many states operate below desired capacity with inadequate Food Safety Officers, who are pillars of FSS Act implementation
Laboratory Shortage: The number of laboratories per million people in India remains far below countries like the United Kingdom, Germany, and the United States
Infrastructure Upgradation: Urgent need exists to upgrade infrastructure of existing food testing laboratories
Regulatory Coordination Issues
Overlapping Jurisdictions: Regulatory overlaps and fragmentation within the food safety framework hinder effective governance
State-Center Coordination: Coordination issues between central and state authorities lead to inconsistencies in regulation application
Multiple Certification Requirements: Food businesses still require BIS licenses and AGMARK certification for certain products alongside FSSAI registration
Awareness and Compliance Challenges
Unorganized Sector Awareness: Large numbers of small and medium enterprises (SMEs) lack adequate awareness of FSSAI rules and regulations
Street Vendor Compliance: Studies indicate only one-third of street-food vendors have registered under the FSS Act, with most not following basic food safety principles
Information Clarity: Lack of information and clarity in regulations poses the biggest challenge for Food Business Operators
Recent Developments and Future Outlook
Scientific Committee Enhancement
In May 2023, FSSAI established a Scientific Committee comprising six independent specialists and chairs of 21 scientific panels to examine nutraceuticals and highly processed foods. This committee will focus on developing sustainable standards and recommendations for rapid testing techniques for food pathogens.
Digital Initiatives
FSSAI has embraced digital transformation through:
FoSCoS (Food Safety Compliance System): Online platform for licensing and registration
Food Safety Connect: Mobile application connecting consumers and food business operators
Track Application Status: Online system for monitoring application progress
International Cooperation
FSSAI actively contributes to international technical standards development and aligns Indian food standards with global benchmarks including Codex Alimentarius recommendations.
Conclusion
The Food Safety and Standards Authority of India has evolved as a crucial institution in India’s public health infrastructure, successfully consolidating multiple food laws under a unified regulatory framework. Through its comprehensive approach encompassing standards setting, enforcement, consumer awareness, and innovative initiatives like Eat Right India, FSSAI continues to strengthen India’s food safety ecosystem.
However, addressing the persistent challenges of infrastructure development, human resource enhancement, and improving coordination between various regulatory levels remains critical for achieving FSSAI’s vision of ensuring safe and wholesome food for all Indians. The authority’s commitment to continuous improvement, evidenced by regular regulatory updates and innovative consumer empowerment tools, positions it well to meet evolving food safety challenges in India’s dynamic food landscape.
As India continues its journey toward becoming a developed nation, FSSAI’s role in ensuring food security and safety will remain paramount in protecting public health and fostering consumer confidence in the country’s food system.
