1.
Food Safety and Standards Act, 2006 (FSS Act)
2. Food Safety and Standards Rules and
Regulations, 2011
3. FSSAI Licensing and Registration Regulations
4. FSS (Food Product Standards and Food Additives)
Regulations, 2011
5. FSS (Packaging and Labeling) Regulations, 2011
6. FSS (Contaminants, Toxins, and Residues)
Regulations, 2011
7. FSS (Prohibition and Restriction on Sales)
Regulations, 2011
8. FSS (Laboratory and Sample Analysis)
Regulations, 2011
9. FSS (Food Recall Procedure) Regulations, 2017
10. Agmark Standards
11. BIS Standards
12. The Legal Metrology Act, 2009
13. FSS (Food Safety Auditing) Regulations, 2018
14. FSS (Organic Food) Regulations, 2017
15. FSS (Alcoholic Beverages) Regulations, 2018
16. FSS (Fortification of Foods) Regulations, 2018
17. FSS (Food Hygiene and Safety) Regulations,
2020
18. FSS (Safe Food and Healthy Diets for School
Children) Regulations, 2020
19. The Insecticides Act, 1968
20. The Essential Commodities Act, 1955
21. Prevention of Food Adulteration Act, 1954
(repealed but historically significant)
22. Export (Quality Control and Inspection) Act,
1963
Aam Aadmi Bima Yojana.
Central Government Health Scheme.
Ayushman Bharat Yojana.
Universal Health Insurance Scheme.
Rashtriya Swasthya Bima Yojana.
Mahatma Jyotiba Phule Jan Arogya Yojana.
West Bengal Health Scheme.
Niramaya Health Insurance Scheme.
Important Health Policies and Schemes in India
1. National Health Policy, 2017
2. Ayushman Bharat – Pradhan Mantri Jan Arogya
Yojana (PMJAY)
3. National Rural Health Mission (NRHM)
4. National Urban Health Mission (NUHM)
5. Rashtriya Swasthya Bima Yojana (RSBY)
6. Janani Suraksha Yojana (JSY)
7. Mission Indradhanush
8. Pradhan Mantri Surakshit Matritva Abhiyan
(PMSMA)
9. Rashtriya Bal Swasthya Karyakram (RBSK)
10. National Vector Borne Disease Control
Programme (NVBDCP)
11. Revised National Tuberculosis Control
Programme (RNTCP)
12. National AIDS Control Programme (NACP)
13. National Programme for Control of Blindness
(NPCB)
14. Integrated Child Development Services (ICDS)
15. Deen Dayal Antyodaya Yojana – National Urban
Livelihoods Mission (DAY-NULM) – Health
Component
16. Pradhan Mantri Matru Vandana Yojana
(PMMVY)
17. National Programme for Prevention and Control
of Cancer, Diabetes, Cardiovascular Diseases and
Stroke (NPCDCS)
18. National Mental Health Programme (NMHP)
19. National Iodine Deficiency Disorders Control
Programme (NIDDCP)
20. National Tobacco Control Programme (NTCP)
21. Pradhan Mantri Bhartiya Janaushadhi
Pariyojana (PMBJP)
22. Atal Ayushman Uttarakhand Yojana (AAUY)
23. Mukhyamantri Amrutam Yojana (MA) – Gujarat
24. Sampurna Suraksha Kawach – Odisha
25.
In India, several institutions are involved in modern food safety
development and the protection of public health. The key
institutions include:
1. Food Safety and Standards Authority of India (FSSAI)
Role: The FSSAI is the apex body responsible for
regulating and supervising food safety in India. It sets
standards for food products, ensures their safety and
quality, and oversees enforcement of the Food Safety and
Standards Act, 2006.
Key Functions:
o Formulating food safety standards.
o Licensing and registration of food businesses.
o Conducting food safety audits and inspections.
o Promoting food safety awareness among consumers
and businesses.
o Initiating food safety research and development.
2. Ministry of Health and Family Welfare (MoHFW)
Role: This ministry oversees health policies, including
food safety. The FSSAI operates under its jurisdiction.
Key Functions:
o Policy formulation related to public health and
nutrition.
o Monitoring the implementation of food safety
standards.
3. Bureau of Indian Standards (BIS)
Role: BIS sets standards for a wide range of products,
including food items. It certifies food products for safety,
quality, and reliability.
Key Functions:
o Formulating standards for processed foods and
packaging.
o Issuing ISI marks for certified products.
4. National Institute of Nutrition (NIN)
Role: NIN, under the Indian Council of Medical Research
(ICMR), focuses on nutrition research, including the safety
of food and its impact on public health.
Key Functions:
o Research on food safety, nutrition, and public health.
o Developing dietary guidelines and nutrition
standards.
5. State Food Safety Authorities
Role: Each state in India has its own food safety authority
that works in tandem with FSSAI to enforce food safety
regulations at the local level.
Key Functions:
o Inspecting food businesses.
o Conducting food sample testing.
o Managing food safety complaints.
6. Indian Council of Agricultural Research (ICAR)
Role: ICAR is involved in research related to agriculture,
food safety, and sustainability. It also develops
technologies for ensuring food safety from farm to fork.
Key Functions:
o Developing safe agricultural practices.
o Research in food preservation and safety.
7. Export Inspection Council (EIC)
Role: EIC is responsible for the inspection and certification
of food exports to ensure that they meet the safety
standards of importing countries.
Key Functions:
o Certifying food products for export.
o Ensuring food safety compliance in exports.
8. Consumer Protection Bodies
Role: Consumer courts and the National Consumer
Disputes Redressal Commission (NCDRC) help protect
consumer rights, including issues related to food safety.
Key Functions:
o Handling consumer grievances about food safety.
o Enforcing penalties for non-compliance with food
safety norms.
These institutions work collaboratively to ensure that food in
India is safe for consumption, protecting public health through
rigorous regulation and monitoring.
1. Preservatives: Help prevent spoilage from
microorganisms, thus extending shelf life.
o Examples:
Sodium benzoate
Potassium sorbate
Calcium propionate
2. Coloring Agents: Improve the appearance of food by
adding or restoring color.
o Examples:
Caramel (used in soft drinks)
Tartrazine (yellow coloring in candies)
Beet juice (natural colorant for yogurt or ice
cream)
3. Flavor Enhancers: Enhance or intensify the flavor of food
without contributing a strong taste themselves.
o Examples:
Monosodium glutamate (MSG)
Disodium inosinate
Hydrolyzed vegetable protein
4. Emulsifiers: Help mix ingredients that don't naturally
blend well, like oil and water.
o Examples:
Lecithin (used in chocolate)
Mono- and diglycerides
Polysorbate 80 (used in ice creams and salad
dressings)
5. Stabilizers, Thickeners, and Gelling Agents: Help
maintain the texture and consistency of food.
o Examples:
Gelatin (used in jelly and desserts)
Pectin (used in jams)
Xanthan gum (used in sauces and salad
dressings)
6. Sweeteners: Used to add sweetness without the calories
of sugar or as sugar replacements.
o Examples:
Aspartame (used in diet sodas)
Saccharin
Stevia (natural sweetener from plants)
7. Antioxidants: Prevent the oxidation of food, which can
cause rancidity or color change.
o Examples:
Ascorbic acid (Vitamin C)
Tocopherols (Vitamin E)
Butylated hydroxyanisole (BHA)
8. Acidulants: Provide a sharp or tangy taste and help
control acidity.
o Examples:
Citric acid (found in soft drinks)
Lactic acid (used in dairy products)
Acetic acid (used in pickles)
Common Examples of Food Additives:
Sodium nitrite: Used in processed meats like bacon and
hot dogs to prevent bacterial growth and maintain color.
Baking soda (sodium bicarbonate): Used as a
leavening agent in baking.
Calcium carbonate: Used as an anti-caking agent or in
calcium-fortified foods.
1. Preservatives
Benzoic Acid and Sodium Benzoate:
o Maximum Limit: 200 parts per million (ppm) in fruit
juices, syrups, and squashes.
Sorbic Acid and Its Salts:
o Maximum Limit: 300 ppm in soft drinks and certain
dairy products.
Sulphur Dioxide:
o Maximum Limit: 350 ppm in dried fruits, 100 ppm
in wines, and 50 ppm in fruit juices.
2. Antioxidants
Ascorbic Acid (Vitamin C):
o Maximum Limit: 500 ppm in canned fruits,
vegetables, and fruit-based beverages.
Butylated Hydroxyanisole (BHA):
o Maximum Limit: 200 ppm in margarine and butter-
like spreads.
3. Emulsifiers and Stabilizers
Lecithin:
o Maximum Limit: 2% by weight in chocolate and
similar products.
Mono- and Diglycerides:
o Maximum Limit: 0.5% by weight in bakery products.
Xanthan Gum:
o Maximum Limit: 0.3% in salad dressings and
sauces.
4. Artificial Sweeteners
Aspartame:
o Maximum Limit: 1000 mg/kg in diet soft drinks and
tabletop sweeteners.
Saccharin:
o Maximum Limit: 100 mg/kg in beverages and
confectionery.
5. Color Additives
Permitted Synthetic Colors:
o Tartrazine (Yellow): Maximum limit of 100 ppm in
candies, ice creams, and bakery products.
o Erythrosine (Red): Maximum limit of 50 ppm in
jellies and desserts.
Natural Colors (e.g., Beetroot Red):
o Maximum Limit: Generally regarded as safe, but
specific products may have set limits, such as 300
ppm in ice creams.
6. Flavor Enhancers
Monosodium Glutamate (MSG):
o Maximum Limit: 1% in processed foods like soups
and noodles.
7. Acidulants
Citric Acid:
o Maximum Limit: 3000 ppm in beverages and
certain canned foods.
Lactic Acid:
o Maximum Limit: 5000 ppm in dairy products like
yogurt.
8. Thickening Agents
Pectin:
o Maximum Limit: 1% in jams and jellies.
Agar-Agar:
o Maximum Limit: 0.5% in desserts and
confectionery.
General Guidelines for Use of Food Additives:
Good Manufacturing Practices (GMP): Additives must
be used in the lowest possible quantity to achieve their
desired effect.
Prohibition in Infant Foods: Certain additives like
artificial sweeteners and colors are not allowed in infant
foods to ensure the safety of babies and toddlers.
Cumulative Limits: If more than one preservative is used
in a product, their combined amount should not exceed
the maximum permissible limit.
Labeling Requirement: Foods containing additives must
clearly mention the type and quantity of the additives
used.
Important Regulations to Remember:
Regulation Number: FSSAI’s Food Safety and Standards
(Food Products Standards and Food Additives) Regulations,
2011.
Harmonization with International Standards: FSSAI
follows standards set by the Codex Alimentarius
Commission, the global food standards body, while
taking local dietary habits into consideration.
Maximum Residue Limits (MRL): These are set to
ensure that food additives do not exceed safe levels over
long-term consumption.
Conclusion
The limits set by FSSAI for food additives are scientifically
established to protect public health while ensuring that food
remains safe, attractive, and stable for consumption. Each
additive has specific upper limits depending on the food
category, ensuring compliance with safety standards without
compromising quality.
write about types of biohazards
ChatGPT said:
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Biohazards, or biological hazards, are biological substances that
pose a threat to the health of living organisms, primarily
humans. They can come in various forms, each with unique
characteristics and risks. The primary types of biohazards
include:
1. Microbiological Hazards:
Bacteria: These are single-celled microorganisms that
can cause infections such as tuberculosis, salmonellosis,
and anthrax. They can be found in various environments,
including water, soil, and living organisms.
Viruses: Viruses are smaller than bacteria and require a
host to replicate. They can cause diseases like influenza,
HIV/AIDS, COVID-19, and hepatitis. Viral infections can
spread through bodily fluids, air, and contaminated
surfaces.
Fungi: Fungi, including molds and yeasts, can cause
infections like ringworm, candidiasis, and histoplasmosis.
They thrive in damp and warm environments and can
affect the skin, lungs, and other organs.
Protozoa: These are single-celled organisms that can
cause diseases such as malaria, amoebiasis, and
giardiasis. They are often transmitted through
contaminated water or food.
2. Parasitic Hazards:
Helminths: These are multicellular parasitic worms like
tapeworms, roundworms, and flukes that can cause
various diseases, including schistosomiasis and trichinosis.
They often enter the body through contaminated food or
water.
Ectoparasites: These include organisms like lice, ticks,
and mites that live on the surface of the host. They can
cause skin irritations and transmit diseases such as Lyme
disease and Rocky Mountain spotted fever.
3. Biotoxins:
Microbial Toxins: These are toxins produced by bacteria,
fungi, or algae, such as botulinum toxin from Clostridium
botulinum or aflatoxins from molds. They can be highly
toxic even in small amounts.
Plant Toxins: Plants can produce toxic substances such
as ricin (from castor beans) or alkaloids (from certain
nightshade plants). These toxins can cause severe health
effects if ingested or handled improperly.
Animal Toxins: Venoms from snakes, spiders, and certain
marine organisms are examples of animal toxins. They can
cause pain, paralysis, or even death if not treated
promptly.
4. Prion Hazards:
Prions are misfolded proteins that can cause rare but fatal
neurodegenerative diseases, such as Creutzfeldt-Jakob
disease (CJD) in humans and Bovine Spongiform
Encephalopathy (BSE), also known as mad cow disease, in
cattle. Prions are unique in that they do not contain
nucleic acids like DNA or RNA, making them resistant to
traditional sterilization methods.
5. Allergens:
Biological allergens include substances like pollen, mold
spores, animal dander, and certain proteins found in foods
or insect stings. These allergens can trigger allergic
reactions or asthma in sensitive individuals.
6. Genetically Modified Organisms (GMOs) and Synthetic
Biology:
GMOs and organisms created through synthetic biology
can potentially pose biohazard risks if they have
unintended effects on human health or the environment.
This category includes genetically modified bacteria,
viruses, plants, and animals.
Biohazard Levels:
Biohazards are classified into four levels (Biosafety Levels, BSL
1-4), based on the severity of the risk they pose:
BSL-1: Minimal threat, standard laboratory precautions
(e.g., non-pathogenic E. coli).
BSL-2: Moderate risk, may cause mild disease, but
treatments are available (e.g., Staphylococcus aureus).
BSL-3: High risk, serious or potentially lethal disease, but
treatments/vaccines may be available (e.g.,
Mycobacterium tuberculosis).
BSL-4: Extreme risk, often fatal, no known treatment or
vaccine (e.g., Ebola virus).
Understanding the different types of biohazards and their
associated risks is crucial for proper handling, containment, and
mitigation to protect human health and the environment.
