1. Dr. C. P. S. Menon

2. Food safety Food safety means assurance that food is acceptable for human consumption according to its intended use.

3. Food borne diseases More than 1.5 billion cases of diarrhea each a year One in three persons affected in industrialized nations In US alone more than 78 million illnesses annually more than 0.3 million hospitalized more than 5000 deaths In South East Asian Countries alone more than 0.7million deaths,while the Global figure touches 2.2 million Out of the 2.2 million deaths, children below 5 yrs account for 1.8 million

4. Food safety through ages Food preservation methods (Sun Drying,Granary & Storage,Pickling,Smoking,Curing) Sanctity attached to food by various populations Family code of conduct for foods : Grandmothers’ Wisdom Various religious codes for food : Halal, Kosher etc.

5. Standards Food Safety and Standards Act -2006 (Imports included) in India Bureau of Indian Standards (Mandatory in specific products/processes) ISO 22000 : 2005 International (Global) Religeous Regulations : Halal,Kosher etc.

6. FSSA - 2006 A landmark Legislation An Act to consolidate the laws relating to food in India

7. Indian Food Laws : Past The Prevention of Food Adulteration Act, 1954 The Fruit Products Order, 1955 The Meat Food Products Order,1973 The Vegetable Oil Products (Control) Order,1947 The Edible Oil Packaging (Regulation) Order,1998 The Solvent Extracted oil, De-oiled Meal, edible Flour (Control ) Order,1967 The Milk and Milk Products Order, 1992 Essential commodities Act, 1955

8. Definitions It defines several of the technical terms to overcome any ambiguity It distinguishes adulterant,contaminant and extraneous matter It defines food, food business, and food business operator It describes food safety, food safety audit, Food laboratory, and Food Safety Management systems

9. Food Business Operator Food business operator in relation to food business means a person by whom the business is carried on or owned and is responsible for ensuring the compliance of this Act, rules and regulations made thereunder

10. FSSA - 2006 Establishes Food Safety and Standards Authority of India Lays down Science based standards for articles of food Regulate their manufacture, storage, distribution, sale and import To ensure safe and wholesome food for human consumption It extends to the whole of India

11. Regulations General Requirements on Hygienic and Sanitary Practices to be followed by all food business operators Location and surroundings Layout and Design of food establishment premises Equipments and Containers Facilities : Water, Drainage, Personnel facilities, Waste management Food operation and controls (HACCP) Management and Supervision (FSMS) Food Testing,Audit, Documentation and Records Personal Hygiene, Training

12. Labeling Requirements Mandatory Name of product List of ingredients Storage instructions Date of Manufacture/Best before / Use by date Name and address of manufacturer Nutritional information Symbol and colour code Language of particulars/declaration on the label English / Hindi / Devnagri Net content /quantity Lot/ code/ batch number Country of origin

13. Labeling Requirements Optional The Brand Instruction for preparing the product Instruction for storage after opening Examples of recipes where product can be used

14. Organizations covered under FSSA / ISO 22000 Direct involvement Agricultural producers Fish and Meat producers Feed and food manufacturers Processors Food outlets and Caterers Retailers Transportation operators Storage providers. Indirect involvement Equipment manufacturers Biochemical manufacturers Packaging material manufacturers Suppliers of cleaning equipments Suppliers of sanitization agents and food contact materials

15. Licensing and Registration No person shall commence or carry on any food business except under licence Petty food business operator – Registration Food business - Licence

16. Implementation Initially to assist the industry operators to learn and employ good hygienic and hazard free production practices Licensing and registration employed to monitor regularly the introduction of food safety practices by them Repeated offenders will attract severe penalties

17. The Ultimate Aim The implementation of The Food Safety and Standards Act 2006 and The Food Security Programmes will eventually provide wholesome food to the millions of our countrymen

18. Effective Food Control System : Needs Training and Education / Laboratory set ups Accreditation / Certification Mandatory requirements /Enforcements Community out reach / General awareness and communication Voluntary Compliance Preventive approaches : HACCP,GMP,GAP,GHP etc. Responsibility of local self governments : water, hygiene sanitation, waste disposal, pollution control etc.

19. Inadequacy in India Trained human resources Test Laboratories Research Laboratories Infrastructure Equipments Response and alert systems Surveillance Monitoring Financial resources

20. Future of Food Industry Food industry growth is always higher than general industrial growth. Industrial growth drives urbanization Urbanization necessitates higher demand for convenience foods (processed and packaged) Direct benefits to FOOD INDUSTRY Global Market : Opportunity for greater growth through Exports A SAFE product becomes essential for growth and consumer patronage / Brand loyalty