Food Safety Programmes in India

M.N.MANJUNATH
Food Safety & Analytical Quality Control Laboratory
CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE MYSORE - 570 020, INDIA

What is Safe Food ?

Food, free of Microbial, Chemical and Physical hazards and does not cause illness or injury when consumed.

Food safety hazards can occur at any stages of food chain

PRINCIPLE FOODS
Chemical & Microbial Contaminants, Pesticide residues, Veterinary drugs, Prohibited substances

Fruits Vegetables Milk, Spices Grains & Pulses Meat & Fish

HACCP GMP
TESTING
For Compliance

STORAGE
NUTRITION LABELLING COLD CHAIN

PACKAGE

H Y G E I N E

SAFE FOOD

Functional foods Nutraceuticals GMO foods Food additives

Food Safety
Microbiological Additives, Contaminants, Toxins, Environmental pollutants, Adulterants

Food Regulation

Physico Chemical properties Macro- &micronutrients Sensory qualities

Food Quality
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WHO Concept of Shared Responsibility

Government
Food Legislation & Enforcement

Industry / Trade

Consumer

Good Practices by Educated and Primary Producers and Knowledgeable Distributors Public

Guidelines for Industry/ Trade

Consumer Education

Quality Assurance and Control of Processed Foods

Appropriate Process and Technology

Discriminating and selective consumers

Safe Food Practices in Home

Information Gathering and Research

Provision for Health related services

Trained Managers and Food Handlers

Informative labelling

Community Participation
Active Consumer Groups.

Food Legislation Milestones in India

1899 : States / Provinces own food laws with difference in standards for the same commodity -Conflicts in inter provincial trade.

1943 : Central Advisory Board for Central Legislation that brings in uniformity throughout the country. 1954 : Central Legislation Prevention of Food Adulteration Act, 1954. Rules and Standards framed under the Act.

2006 : FOOD SAFETY & STANDARDS ACT 2006.

Present Food Regulatory System

MANDATORY

PFA
Essential Commodities Act

FOOD LAWS (INDIA)

COMPULSORY

FPO BIS

VOLUNTARY
AGMARK
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Prevention of Food Adulteration Act

Central State Local body
State Government
FOOD INSPECTOR Seizing the sample PUBLIC ANALYST

Central Government
Central Government Enacts Food Legislation

Analysis Analysis Report to Food Inspector

Ministry of Health and Family Welfare Govt. of India

Preparation of report if adulterated State Govt. to launch prosecution

Directorate General of Health Services DGHS, New Delhi

COURT Chance for appeal CENTRAL FOOD LABORATORY

Central Committee for Food Standards (CCFS) and 9 Sub-Committees

Analysis Report to the Court

Responsible for Amendments in Food Standards, Food Additives, Food Contaminants, Food Packaging, Food Labelling

Prosecution if adulterated

Caught in the Web ???

Prevention of Food Adulteration Act 1954 and Rules
Department of Health Ministry of Health and Family Welfare Department of Commerce Ministry of Commerce & Industry

Export (Quality Control & Inspection) Act

Fruit Products Order

Ministry of Food Processing Industries

Meat Products Order

Ministry of Food Processing Industries

Milk and Milk Products Order

Department of Animal Husbandry Ministry of Agriculture

INDIAN FOOD LAWS

Agricultural Produce (Grading & Marketing) Act

Department of Agriculture and Cooperation Ministry of Agriculture

Standards of Weights and Measures Act and Packaged Commodity Rules, The Vegetable Oil Products (Control) Order, The Edible Oils Packaging (Regulation) Order, The Solvent Extracted Oil, Deoiled Meal, and Edible Flour (Control) Order Ministry of Consumer Affairs, Food and Public Distribution

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Drawbacks of the Existing System

Several Food Acts and Orders prevailed in India to safeguard the consumers health. The food industries were facing problems as different products were governed by different orders and ministries. Food Laboratories were attached to Health Departments. Variation in the specifications / standards in different Acts/ Orders.

Lack of importance given to safety standards.

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www.mohfw.nic.in/pfa.htm

Prevention of Food Adulteration Act, 1954

Food Safety & Standards Act , 2006

www.fssai.gov.in

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An Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India 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
It is hereby declared that it is expedient in the public interest that the Union should take under its control the food industry. FSSA 2006

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The Food Safety and Standards Authority of India Structure & Committees
Food Safety & Standards Authority
CENTRAL ADVISORY COMMITTEE

Chairman & 22 members

Chief Executive Officer

(Commissioner of Food Safety)

SCIENTIFIC PANELS

SCIENTIFIC COMMITTEE

State Food Safety Authorities

State Commissioner of Food Safety
Food Safety Officers

Food additives & flavorings, Pesticide & antibiotic residues, GM organisms & GM food, Functional foods, nutraceuticals, Biological hazards, Contaminants in food chain, Food Labelling, Sampling & Methods of Analysis

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Food Safety & Standards Authority

The members include seven GOI officials (the rank of Joint Secretaries or above in the Ministry / Departments of Agriculture, Commerce, Consumer Affairs, Food Processing, Health, Legislative Affairs, and Small Scale Industries (who will be ex officio members) Representatives from the Food Industry (2), Consumer Organizations (2), Eminent Food Technologists / Scientists (3), State Governments (SZ)(5), Farmers Organization (2) and Retailers Organization (1).

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CENTRAL ADVISORY COMMITTEE

Chairman (CEO FSSAI) Two members each to represent the interest of food industry, agriculture, consumers, and relevant research bodies/ laboratories.

All state level Commissioners of Food Safety and the Chairperson of the Scientific Committees will be ex officio members.
Meet regularly at the invitation of the Chairperson, not less than three times a year.

Functioning of CAC Link between Food Authority and Enforcement Agencies Food Authoritys work programme ; Prioritization of work Identification of Potential risks ; Pooling of knowledge

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SCIENTIFIC PANELS
Food additives, flavouring, processing aids and materials in contact with food Pesticides and antibiotic residues GMOs and G.M. Foods Functional Foods, Nutraceuticals, Dietetic foods. Biological Hazards Contaminants Food Labelling Sampling and Methods of Analysis

Consist of independent scientific experts and representatives from industry and consumer groups

SCIENTIFIC COMMITTEE

Chairperson of the respective Scientific Panels and six independent scientific experts not belonging or affiliated to any of the Scientific Panels.
Organise public hearing Adoption of working procedure Harmonisation of working methods of panels To constitute working groups, if necessary

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Duties of Food Authority

To regulate, monitor the manufacture, processing, distribution, sale and import of food to ensure its safety and wholesomeness.

Standards, guidelines for food articles

Limits for Food additives, contaminants, veterinary drugs, heavy metals, mycotoxin, antibiotics, irradiation of food, processing aids. Accreditation of certification bodies, in certification of Food Safety Management System. Q.C. of imported food. Procedure of Risk Analysis Scientific and technical support to central / state governments.

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Designated Officer:
District-in-charge for Food Safety
To issue/cancel license of Food Business Operator

To receive report and samples food from Food Safety Officer.

To make recommendation to Food Safety Commissioner for sanction to launch prosecutions.

Food Safety Officer:

For local areas To seize the samples Inspection of food processing premises Power of search, seizes, investigation, prosecutions.

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Mandatory
Everyone in the food sector is required to get a license or a registration that would be issued by local authorities.

Temporary stall holders are exempted from the license but need to get their businesses registered with the local municipality or Panchayat.

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Testing of Foods
Food Authority to notify food Labs and Research Institutes accredited by NABL. To recognise one or more Referral Food Labs To recognise agency for Food Safety Audit Food Analyst to submit the report with method of sampling and analysis to Designated Officer within 14 days. Designated Officer to refer the sample to Referral Food Lab on appeal . Report of Imported food to be submitted within 5 days.

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Adjudication and Food Safety Appellate Tribunal

Adjudicating Officer of the State govt. To impose penalty for offences Shall have the powers of civil court Central / State govts. to establish one or more tribunals to attend to appeals One member tribunal called Presiding Officer (District Judge) Power to establish special courts for expedient hearing for offences relating to grievous injury or death 22

Offences and Penalties

Offences:

Causing food to be injurious

Abstracting any constituent Deliberate adulteration Nonconformance in Label information etc.,

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Penalties:
Substandard food: Upto Rs. 2.00 lakhs Misbranded: Upto Rs. 3.00 lakhs Misleading advertisement : Upto Rs. 10.00 lakhs Food with extraneous matter: Upto Rs. 1.00 lakhs Fail to meet the requirements as directed by FSO: Upto Rs. 2.00 lakhs Unhygienic / unsanitary preparations: Upto Rs. 1.00 lakhs Adulterant not injurious to health: Upto Rs. 2.00 lakhs Adulterant injurious to health: Upto Rs. 10.00 lakhs Unsafe food but does not cause immediate injury : 6 months imprisonment with fine of Rs.1.0 lakh

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Penalties:
Unsafe food causing non-grievous injury : 1 year imprisonment with fine of Rs. 3.00 lakh Compensation in case for injury : upto Rs.1.00 lakh Causing grievous injury : 6 years imprisonment with fine of Rs. 5.00 lakh
Compensation in case for grievous injury : upto Rs.3.00 lakh

Causing death : 7 years or life imprisonment and fine of Rs. 10.00 lakh

Compensation in case of death : upto Rs. 5.00 lakh minimum

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Transitory provisions for food standards

Notwithstanding the repeal of the enactment and Orders specified in the Second Schedule, the standards, safety requirements and other provisions of the Act and the rules and regulations made thereunder and Orders listed in that Schedule shall continue to be in force and operate till new standards are specified under this Act or rules and regulations made thereunder: Provided that anything done or any action taken under the enactment and Orders under repeal shall be deemed to have been done or taken under the corresponding provisions of this Act and shall continue in force accordingly unless and until superseded by anything done or by any action taken under this Act.

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The New Act will - ensure that only safe and wholesome foods are marketed, take decisions based on science , empower authorities to detect sources of contamination and to take action to prevent contaminated foods from reaching the consumer, enforce Internationally accepted standards for food and food commodities, enforce compliance by manufacturers, distributors, importers, exporters and other stakeholders and be transparent and promote public confidence.

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Contributions of Ministry of Food Processing Industries to food safety programmes

Under the 11th Five year plan
National Institute of Food Technology Food parks across different states of the country Financing for upgradation of QC Labs. Capacity building of various food processing industries for GMP, HACCP and ISO-22000

Awareness to farmers about GAP and GHP

Promoting growing of organic foods

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Role of Bureau of Indian Standards (BIS)

Formulated National standards for food and other products (can be accessed through CD-ROM by a unique identity number Operates product certification scheme by issuing ISI standard mark to industries Provides HACCP and FSMS (ISO-22000) certification to food industries Grievance cell to attend to customers

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Role of AGMARK
Standardize and grade agricultural and allied commodities Formulates AGMARK Quality standards Issues AGMARK seal for licensed manufacturers in grading their commodities Compulsory Certificates Issued for 7-8 food commodities

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Role of Agricultural and Processed Food Products Export Development Agency (APEDA)
Creating links between Indian food producers and export market Fixing standards and specifications for products meant for export Monitoring of 20 agricultural and processed foods Inspecting meat and meat products processing plants for maintenance of hygiene

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ISSUES AND AREAS OF CONCERN

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CONSTRAINTS AT THE NATIONAL LEVEL

1. Large diversity of foods
2. Vast handling area 3. Lack of administrative and technical personnel 4. Less Inspections 5. Low level of consumer awareness

6. Poverty and ignorance

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Butter milk

Yoghurt

Butter

Ghee

Paneer

Khoa Casein Kulfi Sandesh Lassi Kalkand Ice cream Channa Milk shake

Cheeses

Srikhand

MILK

Fl.milk

Milk burfi

Milk powder

Peda

Jamun

Milk chocolate

Condensed milk

Skim milk

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CONSTRAINTS AT THE INDUSTRY LEVEL

Small and cottage industries
1. a. Difficulty in implementing HACCP system b. No infrastructure for microbiological analysis c. Low awareness on personal hygiene 2. Lack of knowledge on regulatory stds. 3. Absence of Quality Control laboratory 4. Financial constraints

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STRATEGIES FOR IMPROVEMENT OF TESTING LABORATORIES

1. 2. 3. 4. 5. Food testing laboratories shall be accredited Qualified technical personnel Additional recruitments (Scientific / Admnstve.) Upgrading infrastructure facilities Use of SRMs and CRMs in day-to-day analysis

6. Switch to immunobased test kits for contaminants detection 7. Competence for GMO foods detection? 8. Capabilities to test PAHs, PCBs, dioxins, acrylamide, melamine etc. 9. Capacity building 10. Use of validated test procedures 11. Participation in PT and IQC programmes

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NEED OF THE HOUR

1. Funds for food safety programmes 2. Review and updating of standards 3. Networking with BIS, AGMARK, MFPI, APEDA, CII etc.. 4. Harmonisation of standards 5. Availability of Comprehensive test manual 6. Survey studies for a new regional dietary intake data 7. Risk management studies through risk assessment 8. Participation in codex committees 9. Recognition of accredited private labs for certification 10. Training of street food vendors on GHP and GPP

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Imported foods -- reasons for rejection

1. Non-compliance to label regulations Rule 32 Absence of manufacturers address Absence of importers complete address Absence of Veg. / Non-Veg. symbol Lot no., batch no., date of Mfr., best before date not displayed List of ingredients not given

2. Non-compliance due to presence of unpermitted synthetic colour 3. Use of unpermitted preservatives 4. Vegetable oil in chocolates

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Substandard Foods
Milk & milk products Tea dust Pulses Pepper Water, added starch, unpermitted colours, MELAMINE Foreign vegetable matter, synthetic colours, spent tea Kesari dhal (Lathyrus sativus), tartrazine Mineral oil

Turmeric and Chilli powder

Green peas Saffron Nuts Spices -

Synthetic dyes (Metanil yellow, S.Yellow FCF and Sudan Red)

B.Blue FCF and Tartrazine Synthetic dyes, Onion skin, foreign vegetable matter Aflatoxins Salmonella

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FOOD SAFETY Precautions for Street Vendors

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COOKING FOODS IN OPEN PLACE

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Foods kept uncovered

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Unhygienic Ice-water & Dirty cloth

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Improper storage of foods

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Absence of Personal Hygiene

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M.N.MANJUNATH
Food Safety & Analytical Quality Control Laboratory
CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE MYSORE 570 020, INDIA fsaqcl@cftri.res.in

Thanks to
IUSSTF, NEW DELHI NIST, USA NPL, NEW DELHI CFTRI, MYSORE