A short overview of National Food Laws

1. NATIONAL FOOD LAWS

2. MEMBERS OF GROUP NO.13 :-
• SAUBHAGYA .P. SINGH
• KSHITIJ JOSHI
• MURSHIDUL ANWAR
• KANISH VAISHNAV
• A4312615057
• A4312615045
• A4312615051
• A4312615061

3. THE NEED FOR LAW…
• Increasing burden of food borne illness and new and
emerging food borne hazards .
• Rapidly changing technologies in food production,
processing and marketing.
• International food trade and need for harmonization
of food safety and quality standards.
• Growing consumer awareness of food safety and
quality issues and increasing demand for better
information.

4. ACTS AND ORDER…
• PREVENTION OF FOOD ADULTERATION ACT …
One of the early acts to be promulgated was the Prevention of Food Adulteration Act of 1954, which has
been in force since June 1, 1955. The objective of this act was to ensure that food articles sold to the
customers are pure and wholesome. It also intended to prevent fraud or deception and encourages fair trade
practices.
• FRUIT PRODUCTS ORDER …
The Government of India promulgated a Fruit Products order in 1946. In 1955, the order was revised. The
Fruit Products order (FPO) lays down statutory minimum standards in respect of the quality of various fruits
and vegetable products and processing facilities. Packaging fruits and vegetables of a standard below the
minimum prescribed standards is an offence punishable by law. Periodic inspection by government inspectors
in registered establishments is carried out to ensure conformity of standards by processors.
• THE EDIBLE OIL PACKAGING ( REGULATION ) ORDER …
In order to ensure availability of safe and quality edible oils in packed form at pre-determined prices to the
consumers, the Central Govt. promulgated on 17th September, 1998, an Edible Oils Packaging (Regulation)
Order, 1998 under the Essential Commodities Act, 1955 to make packaging of edible oils, sold in retail,
compulsory unless specifically exempted by the concerned State Govt.

5. Food Safety and Standards Authority of India (FSSAI)
• The Food Safety and Standards Authority of India (FSSAI) has been
established under Food Safety and Standards Act, 2006 which
consolidates various acts & orders that have hitherto handled food
related issues in various Ministries and Departments.
• FSSAI has been created 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.
Functions performed by FSSAI
 Laying down mechanisms and guidelines for accreditation of
certification bodies engaged in certification of food safety
management system for food businesses.
 To provide scientific advice and technical support to Central
Government and State Governments in the matters of framing the
policy and rules in areas which have a direct or indirect bearing of food
safety and nutrition

6. Bureau of Indian Standards (BIS)
• The Bureau of Indian Standards (BIS) is the national Standards Body of
India working under the aegis of Ministry of Consumer Affairs, Food &
Public Distribution, Government of India. It is established by the Bureau
of Indian Standards Act, 1986 which came into effect on 23 December
1986.
Functions performed by BIS
One of the major functions of the Bureau is the formulation, recognition
and promotion of the Indian Standards. As on 31 August 2013, 19067
Standards formulated by BIS, are in force. These cover important
segments of economy, which help the industry in upgrading the quality
of their products and services.
To support the activities of product certification, BIS has a chain of 8
laboratories. These laboratories have established testing facilities for
products of chemical, food, electrical and mechanical disciplines.
Approximately, 25000 samples are being tested in the BIS laboratories
every year.

7. ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM
• Objectives: The principal objectives of national food control systems are:
 Protecting public health by reducing the risk of food borne illness.
 Protecting consumers from unsanitary, unwholesome, mislabelled or adulterated
food.
• Food Law and Regulations :
The development of relevant and enforceable food laws and regulations is an
essential component of a modern food control system.
• Food Control Management :
Effective food control systems require policy and operational coordination at the
national level. While the detail of such functions will be determined by the national
legislation, they would include the establishment of a leadership function and
administrative structures with clearly defined accountability for issues such as: the
development and implementation of an integrated national food control strategy.

8. • Inspection Services :
The administration and implementation of food laws require a qualified,
trained, efficient and honest food inspection service. The food inspector is
the key functionary who has day-to-day contact with the food industry, trade
and often the public.
• Laboratory Service :
Food Monitoring and Epidemiological Data - Laboratories are an essential
component of a food control system. Therefore careful planning is necessary
to achieve optimum results. All food analysis laboratories may not be under
the control of one agency or ministry, and a number could be under the
jurisdiction of the states, provinces and local authorities.
• Information, Education, Communication and Training :
 An increasingly important role for food control systems is the delivery of
information, education and advice to stakeholders across the farm-to-table
continuum. These activities include the provision of balanced factual
information to consumers; the provision of information packages and
educational programmes for key officials and workers in the food industry
etc.

9. STRENGTHENING NATIONAL FOOD CONTROL
SYSTEMS
• Maximizing risk reduction by applying the principle of
prevention as fully as possible throughout the food
chain.
• Addressing the farm-to-table continuum.
• Establishing emergency procedures for dealing with
particular hazards (e.g. recall of products).
• Establishing priorities based on risk analysis and
efficacy in risk management.
• Recognizing that food control is a widely shared
responsibility that requires positive interaction between
all stakeholders.

10. THANKS FOR WATCHING…