1. IWTS, 2017 (Kirkland, Washington)

2. Objectives of FSSA 1
To consolidate multiple laws and establish single point reference system 2
To establish Food Safety and Standards Authority 3
To regulate the manufacture, storage, distribution, sale and import of food products 4
To ensure availability of safe and wholesome food for human consumption

3. Vision:
To create a food safety regulatory and monitoring system built on stakeholder participation, which encourages self compliance and enables informed decision making.
Mission:
To achieve excellence in the formulation of food safety standards based on modern science and to regulate the food sector in a responsive, efficient and effective manner.

4. Food Safety AND Standards Act
The Act covers activities throughout the food distribution chain, from primary production through distribution to retail and catering.
The Act gives the Government powers to make regulations on matters of food safety.
The Food Safety & Standards Authority of India is the principal Government Agency responsible for preparing specific regulations under the Act.
Integrated response to strategic issues like Novel foods, Health Foods, Nutraceutical, GM foods, international trade etc.
Decentralisation of licensing for manufacture of food products
Achieve high degree of consumer confidence in quality & safety of food
Investors friendly regulatory mechanism with emphasis on self regulations and capacity building

5. How it integrates? Food Safety and Standards Act, 2006
Prevention of Food Adulteration Act, 1954
Fruit Products Order, 1955
Meat Food Products Order, 1973
Vegetable Oil Products (Control) Order, 1947
Edible Oils Packaging (Regulation) Order, 1998
Solvent Extracted Oil, De-oiled Meal, and Edible Flour (Control) Order, 1967
Milk and Milk Products Order, 1992
Any other order under Essential Commodities Act, 1955 relating to food

6. Research institutes/ laboratories Farmers organizations
Stake Holders
Food Safety
Research institutes/ laboratories
Industry
Farmers organizations
Consumers
Govt. Agencies
Regulators

7. REGULATORY FRAMEWORK Food Safety and Standards Authority of India
Food Authority
Central Advisory Committee
Scientific Committee
Scientific Panels

8. Food Safety and Standards Regulations UNDER FSS ACT
Food Safety and Standards (Licensing and registration)Regulations, 2011.
Food Safety and Standards (Packaging and Labeling)Regulations, 2011.
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Food Safety and Standards (Prohibition and Restriction for Sale) Regulations, 2011.
Food Safety and Standards (Contaminants, Toxins and Residues )Regulations, 2011.
Food Safety and Standards (Referral Laboratories and Sampling) Regulations, 2011.
Food Safety and Standards (Food or Health Supplements, Nutraceuticals, Foods for Special Dietary Uses, Foods for Special Medical Purpose, Functional Foods and Novel Food)  Regulations, 2016
Food Safety and Standards (Import) Regulations2017
FSS (Food Recall Procedure) Regulations-2017
FSS (Transaction of Business and Procedures for the Scientific Committee and Scientific Panels) Regulations, 2016. 

9. Regulations in Pipeline
Food Safety and Standards (Alcoholic Beverages Standards) Regulations, 2015 
Food Safety and Standards (Fortification of Foods) Regulations, 2016
Food Safety and Standards (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017
Food Safety and Standards (Organic Foods)  Regulation, 2017.

10. Scientific Committee & Panels
FSSAI has established an apex Scientific Committee and 17 Scientific Panels
Panel for functional foods, Nutraceuticals, dietetic products and other similar products
Panel for method of sampling and analysis
Panel for food additives, flavourings, processing aids and materials in contact with food
Panel for contaminants in the food chain
Panel for biological hazards
Panel for pesticides and antibiotic residues
Panel for labelling and claims/Advertisements
Panel for genetically modified organisms and foods
Panel for fish and fisheries products.

11. Panel for Milk & Milk Products
Panel for Meat & Meat Products, including poultry
Panel for Cereals, Pulses & Legume and their products (including Bakery)
Panel for Fruits & Vegetables and their products (including dried fruits   and     nuts salt, spices and condiments)
Panel for Oils & Fats
Panel for Sweets, Confectionery, Sweeteners Sugar & Honey
Panel for Water (including flavoured water) & Beverages (alcoholic non-alcoholic)
Panel for Fortified and Enriched Foods.

12. Process of framing standards and regulations or any amendment made there under
Scientific Risk Analysis and Risk Assessment by the Scientific Panel;
Consideration of the recommendations of the Scientific Panel by the Scientific Committee;
Approval of the recommendations of the Scientific Committee by the Food Authority;
Issue of Draft Notification, with the approval of the Central Government in the Ministry of Health & Family Welfare, vetted by the Ministry of Law & Justice, for inviting comments from various stakeholders and to the WTO;
Consideration of the comments received from the stakeholders and preparation of the final notification, and its publication with the approval of the Central Government, duly vetted by the Ministry of Law & Justice before its publication in the Gazette.

13. Harmonization
There is an on-going demand for review of these standards taking into account the latest development in food science, food consumption pattern, new specifications, presence of new contaminants and toxins as well as use of new food additives and ingredients required by the producers and manufacturers.
In light of this, it is considered appropriate to review India’s standards and harmonise them with the Codex and other international best practices to the extent possible and necessary taking into account our needs.
During the Harmonization process significant number of standards have been developed.

14. ALCOHOLIC BEVERAGE REGULATIONs
S.No.
Chronological Status 1
Draft standards for Alcoholic Beverages were notified vide notification dated in the Gazette of India for public comments. 2
Huge number of comments were received from public as well as from the different stake holders. 3
Compiled comments were placed on Scientific Panel and it was recommended by the Scientific Panel to constitute a Working Group (WG) to review the public comments. 4
The comments were considered by the Working Group and after detailed deliberation, the draft has been finalized. 5
Draft finalized by working Group was placed before Scientific Panel for approval. 6
The draft approved by Scientific Panel was placed in Scientific Committee 7
The draft approved by scientific committee was placed before Food Authority to finalize the draft 8
The draft approved by the Food Authority is under process of finalization and will be gazette notified soon.

15. Description of Alcoholic Beverage Standards
Alcoholic beverage regulations comprises of following 5 chapters:
Chapter
Description
1. General definitions
Includes definitions of terms used in in the regulations
2.Distilled Spirits
Brandy, rum, country liquors, spirits Gin, vodka and whisky
3. Wine
Wines and its Types
4. Beer
Beer and its types
5. Labelling requirements
Labelling requirements ,warnings and table of each chapter containing technical requirements

16. Chapter 3. WINE Wines Definition
wine shall be the un-distilled alcoholic beverage produced by the partial or complete alcoholic fermentation of the juice of fresh sound ripe grapes, including grape juice concentrate, restored or unrestored pure condensed grape must, and raisins.
Provided that a vintage wine is a wine made from grapes, at least 85 per cent of which were grown in a particular year and labelled as such. A season's yield of wine from a vineyard is a vintage wine.
Types of wine
Table wine or Grape wine(red wine, white wine)
Wine based on sugar ( sweet wine, Dry wine)
Fortified Wine( Sherry, port, Aromatized)
Wines with carbon dioxide content(Semi sparkling or Crackling, Sparkling: (Brut, extra dry, semi dry, dry, sweet), carbonated )
Wines from fruits other than grapes(Perry, cider, fruit wine)
Wines from other agricultural and plant sources( Palm wine, bamboo wine etc.)

17. DRAFT Standards for wine
Characteristics
Table/grape wine
Fortified Wine
Wine with carbon dioxide
Fruit Wine
Wine from other agricultural and plant sources
White
Red
Fruit wines
Cider
Perry 1 2 3 4 5 6 7 8 9
Ethyl alcohol content at 20 ͦC, per cent by volume
7.0 to 15.5
15.0 to 24.0
0.5 to 9.0
0.5 to 9.0
1.5 to 8.0
Residual extract (sugar free) g/l, Max
50.0
180.0
Volatile acids as acetic acid g/l, Max
1.2
Higher alcohols as amyl alcohol (expressed in terms of g/l of absolute alcohol), Max
4.0
2.0 -
Total acids as tartaric or malic acid (as expressed in terms of g/l, Max
5.0
6.0
Methyl alcohol (expressed in terms of mg/l)of wine), Max
250.0
400.0
Esters as ethyl acetate (expressed in terms of g/l of absolute alcohol), Max
0.2
Aldehydes as acetaldehyde (expressed in terms of g/ l of absolute alcohol), Max
1.0
Arsenic (mg/l), Max
0.25
Cadmium (mg/l), Max
0.01
Copper (mg/l), Max
Iron (as Fe) mg/l, Max
Lead (mg/l), Max
Ochratoxin A (ug/l), Max 20
DRAFT

18. Testing Methods of Wine
FSSAI MANUAL
“FSSAI manual for testing Alcoholic beverages is freely available in

19. Methods available for following Parameters:

20. THANK YOU