Food Safety and

Standards Act
2006
& its
Public Health Importance

Lilian D’souza
Community Medicine
BMCRI
 Contents
• Burden Food borne Illness
• Food surveillance
• Food Safety Standards Act
-Food Safety & Standards Authority of India
*Framework
*Functions of various Officers
*Action in case of Food poisoning
• Preventive Public Health measures – Food hygiene
• Food toxicants
• Regulations 2011
• Common adulterants and home remedies
 Burden of Foodborne Illness
• No concrete data yet

• WHO Food Safety Zoonoses and Foodborne Diseases (FOS) +

Foodborne Disease Burden Epidemiology Reference Group (FERG)

• Globally 1.9million diarrhoeal deaths in children

- a large proportion due to contaminated food and water
 Food Surveillance

• Monitoring Food Safety and Food Hygiene

• WHO “ all conditions and measures that are necessary during the
production, processing, storage, distribution and preparation of food
to ensure that it is safe sound, wholesome and fit for human
consumption.”

• Declaration of Alma Ata considered food safety – Primary Health

Care
Absence of Food Hygiene
Food Diseases
Milk From milk- Tuberculosis
Brucellosis
Streptococcal
Via milk-Typhoid
Cholera

Meat Tapeworm- Pork, Beef

Bacterial – Anthrax
Tuberculosis
Food poisons

Salmonella

Fish Fish tapeworm

Shellfish – Cl. botulinum
 Food Safety and Standards Act , 2006
• FSS Rules since 5th August, 2011
• Subsumes other Acts
*Prevention of Food Adulteration Act, 1954
*Fruit Products Order, 1955
*Meat Food Products Order, 1973
*Vegetable Oil Products (Control) Order,1947
FSS *Edible Oils Packaging Order, 1988
*Solvent Extract Oil, De-Oiled Meal and Edible
Flour (Control) Order, 1967
*Milk and Milk Products Order, 1992
*Orders in Essential Commodities Act,1955
 Important Definitions:
• ADULTERANT
any material employed
makes food unsafe / sub standard
contains extraneous matter

Eg: Khova ---starch

Edible oils---argemone oil / castor oil
Hing---soap stone
Wheat---Ergot (fungus)
Chillies-- Brick powder
• CONTAMINANT
any substance, whether or not added to food,
present as a result of production
as a result of environmental contamination
does not include insect fragments, rodent hairs and other
extraneous matter.

Eg: Ice Cream – 1ppm of Lead

Infant Milk Substitute - 0.1ppm of Cadmium
• HAZARD
a biological, chemical or physical agent
potential to cause an adverse health effect.

• EXTRANEOUS MATTER
any matter contained in an article of food
from the raw materials/ packaging
does not render food unsafe.
• FOOD ADDITIVE

substance not normally consumed as a food by itself

whether or not it has nutritive value,
the intentional addition
affecting the characteristics of such food but does not
include “contaminants”
Eg: Tartaric Acid – Biscuits as acidity regulators
Sodium bisulphite – Bread as dough conditioners
• FOOD SAFETY AUDIT

systematic and functionally independent examination of food

safety measures
adopted by manufacturing units
measures meet with objectives of food safety
 FOOD SAFETY AND STANDARDS
AUTHORITY OF INDIA
FDA BHAWAN, NEAR NATIONAL BAL
BHAWAN,
KOTLA ROAD, NEW DELHI 110002

FAX : 23220994
PORTAL: fssai.gov.in;
FSSAI HELPLINE: 1800-11-2100
-5th August 2008
 The Safety and Standards Authority of India
`
(FSSAI)
** Set
up Standards
manufacture, storage, distribution, sale and
import – wholesome food for human
consumption ** Standards
-accreditation of laboratories
-accreditation of certified
*Collect , Collate data – bodies
engaged in certification of food
-food consumption
safety management
-incidence for food business
and prevalence of biological
risk residues of contaminants in foods
-emerging risks
-forming rapid alert system.
 Organizational Structure
MOHFW

Centre FSSAI State Food Authority

CEO
Selection Core group
Committee Commissioner of Food Safety
Central Advisory
Scientific Committee
Committee Designated Officer
& Panel
Food Safety Officer

Food Analyst
 FSSAI-head office in New Delhi
CHAIRPERSON
22 members; 1/3rd women
Selection
Committee
2 2 -Chairperson7 2 3
small Consumer ex- officio
Cabinet secretary Farmer’s Eminent
scale organizations members:
-Chairman of Public organization Food
-Agriculture
Enterprise Selection technologists
industry
5 Board
-Commerce
State/UTs -Consumer Affairs
-Eminent food
-Food Processing 1
technologist.
-Health Retailer’s
-Secretaries
-LegislativeinAffairs
charge organization
of -Small
Health,Scale
Legislative
& Personnel
Industries
-Secretary of
Department in charge
of implementing the
Act
 Functions of Food Authority of India

• Regulate and monitor the manufacturing units

• Enforcing standards in articles of food
• Limits in use of food additives, contaminants, antibiotics and
irradiation of food
• Guidelines for accreditation of certification bodies
• Quality control to imported food article
• Method of sampling, analysis and exchange of information
• Survey of enforcement of this Act in India
• Standards of Food Labelling
• Scientific advice and technical support to Centre and State on food
safety and nutrition
• Search, collect , collate, analyse data related to :
-food consumption and exposure of individuals to risks
- Residues of various contaminants
• Improve co-operation with International Organizations
 FSSAI – Chief Executive Officer

• Legal Representative – day to day administration

• Proposal & implementation for FSSAI’s food programme

• Scientific and administrative support for Scientific Committee &

Scientific Panel

• Budget planning and execution

 Scientific Panels

• Independent scientific experts based on

(a) food additives, flavourings
(b) pesticides and antibiotics residues
(c) genetically modified organisms and foods
(d) functional foods, nutraceuticals, dietetic products
(e) biological hazards
(f) contaminants in the food chain
(g) labelling
(h) method of sampling and analysis
Commissioner for Food
Safety
• Appointed by the State Government

• Functions performed:
– Power to prohibit sale of food
– Survey of Industrial units
– Organize training programmes
– High standards of accountability
– Sanctioning prosecution for offences punishable with
imprisonment
 Designated Officer
• Appointed by Commissioner of Food Safety- 1 per district

• Functions performed:
-issue/cancel licence of food business operators
-prohibit sale of any article of food against the Act
-receives report and samples from Food Safety Officer
-timely disposal of the redundant samples
-make recommendations to the Commissioner- launch prosecutions
-maintain records of inspections
-investigates complaints against Food Safety Officers
 Food Safety Officer(Food Inspector)

• Appointed by the Commissioner of Food Safety / State government

Powers of Food Safety Officer
• Take a sample of food & inspect the place ( Code of Cr
procedure 1973) – food poisoning incidences
• Suspicion of a person engaged in handling food
• Condition of licenses
• Maintain data base of Food business
• Recommend to Designated Officer about improvement notices
• Stop and inspect any vehicle
• Food unfit for consumption – ordered to be destroyed
• Seizure of adulterant / documents
 r ti fi es the
O f fi cer ce
o d S a fety ed b y hi m
Fo es d et a in
artic l
 it f t he
f id av city o
A f h e n t i t t ed
A u t u bm i
y in g t sS
t if e n
C e r o c um
D
 Food Poisoning Outbreak

Investigation:
Secure list of people –History
Laboratory Investigation – Stool, vomit, food remnants
Environmental Study

1. Non Bacterial : Fertilizers , Cadmium, Mercury

2. Bacterial : Salmonella , Staphylococcus, etc.
 Common Food poisoning
Agent Foods Involved Reason Symptoms
Salmonella Meat , Milk, Sausages, Community feeding Chill, fever, nausea,
(12-24hrs) Egg International trade vomiting, profuse
Prepared foods diarrhoea
Household
detergents
Staphylococcus Salads, Custards, Milk Toxins heat resistant Vomiting , cramps,
(1-6hrs) & its products diarrhoea
Botulism Canned veggies, Anaerobic condition Dysphagia, ptosis,
(12-36hrs) pickled fish, home (But toxin dysarthria, blurring ,
made cheese (low acid) thermolabile) muscle weakness
Cl. Perfringens Meat, poultry Pre cooked food- Cramps,diarrhoea
(6-24hrs) cools over 24hrs-
heated prior to
serving
 Laboratory and Sampling Analysis
Regulation, 2011

Pre requisites to collect sample of food

a. One or more witnesses and their signatures on all the documents

b. Serve notice Form VA to the business operator
c. Notice to manufacturer
d. Pay the cost of the sample
e. Collection of sample – clean dry bottles / jars
 s er v e d to
Notice ss Operator
o d Bu sine
Fo
Food Sampling Procedure

Code No: 56743

Official Name : Mr. XYZ

4 3
3rd June 2012, 7
: 56
Malleshwaram NO
D E
CO
Nature of articles for
Z
analysis. XY
r
M
Nature and quantity of
preservative added
 Sampling and Analysis

• Divide sample into 4 parts and fasten it

Accredited Laboratory
1 sample If requested by food operator
Food Analyst
(by next 2 samples safe custody
working day) Designated Officer
(within 7 working days)
 o rm VI
g wi thF
lo n
Sent a
Referral Laboratory

Kolkata

Ghaziabad

Mysore

Pune
 KARNATAKA

Food and Water Analysis Corporation Laboratory

Public Health Institute Corporation of the city of Mysore,
KR Circle, Sheshadri Road Corporation office Building
Bangalore- 560 001 Mysore ( Karnataka )

Corporation Laboratory
Corporation City Bangalore, Chemical Examiner Laboratory,
Dasappa Maternity Home, Mysore Division
Silver Jubillee Park Road N.P.C. Hospital Campus, Nazarabad
Banglore-560001 Mysore- 570010
 Rs. 1000/- sample

Formalin- 40%formaldehyde
 Food Analyst

• Appointed by the Commissioner of Food Safety

• Food analysts present per local area / different articles of food
Analyst receives:
• First part of the sample
• Copy of the memorandum
• Specimen sample of the seal
• Compare the seal on the container with the specimen
signature
• Report to be give within 14days -Form VIIA
• Analysis methods- Pearsons, Jacob, CODEX , BIS, ISO
 Form B

4copies -2 to Designated Officer

1 copy
1 copy Food Business
Food safety officer Operator
 1 part – Food Analyst
1 part – Designated Officer

Report in 14days
Appeal against Food Analyst Report- within
30days
 Launch of Prosecution
Food Safety Officer collects samples

Analysis by Food Analyst

≤14days

Designated Officer Commissioner of Food Safety

fine imprisonment

<3 yrs-ordinary court

≤14days >3yrs- Special court
 Adjudication and Food Safety Appellate Tribunal

• The Adjudicating Officer- Additional District Magistrate

• Only one member- Presiding Officer

• Appointed by Centre / State

• Function as a civil court

 OFFENCES PENALTY

Unsanitary conditions Upto 2 lakhs

Mis- Branded food Upto 3 lakhs

Sub-Standard food Upto 5 lakhs

Mis-leading advertisement Upto 10 lakhs

Adulterant injurious to Upto 10 lakhs

health
 o n Punishment for Unsafe Food
s a t i
en
Co mp Without injury Upto 6 months imprisonment &
2lakhs
akh
1l With non grevious injury Upto 1year & 3 lakhs

Grevious injury Upto 6 years & 5lakhs

akhs
3l
Death of person Upto 7 years – life term & 10lakhs
khs
5 la
Food Business without license Upto 6 months & 5 lakhs
 APPEAL

On payment of the imposed penalty

• Within 45 days- an appeal can be made to the High

Court
• Time limit for prosecution is 1 year

• Penalty can be recovered as land revenue

• State government can empower Commissioner of Food Safety to

reward a person if he helps in identifying an offender.
 Preventive Public Health Food Measures

Milk hygiene
• Pasteurization HTST
• Kept cold – consumer
• Methylene blue reduction / Phosphatase test /
Std plate count / Coliform count

Meat hygiene
• Meat inspection
• Slaughter houses- Model Public Health Act 1955
Fish
Firm, gills red, eyes clear
Tinned fish- no tampering

Egg-Cracked shell

Fruits and Vegetables

Sanitation of Eateries – Model Public Health Act (1955)

Food handler – regular medical examination

 Food Safety and Standards (Licensing and
Registration of Food Businesses) Regulations, 2011
Petty Food Business- hawker / vendor / stall owner
• Annual turnover of <12 lakhs
• Food < 100 litres or100 kgs
• Milk upto 500litres/ day
• Slaughter 2large / 10 small animals / 50 poultry birds per day

• Grant / reject licence within 7days

• Reg. Certificate and Photo ID card
• Food Safety Inspection once per year
 Food Safety and Standards (Licensing and
Registration of Food Businesses) Regulations, 2011
Food Business Operators
• Central Licensing Authority for Schedule I / State for Others

• License granted within 60 days : Valid for 1-5yrs

• Rs100 fine / day if not renewed beyond that
• Hygienic and Sanitary Practices
in Milk and Meat Products
Food Safety and Standards (Licensing and Registration
of Food Businesses) Regulations, 2011

Special Requirements on High Risk Foods:

1. Cut fruit / fresh juice / beverages
2. Confectionery Products (cream)
3. Meat , poultry and fish products
4. Water based chutneys /sauce/Transportation of cooked food
5. Foods with gravy
6. Fried Food
7. Adding ingredients after cooking ( garnishing)
8. Thawing of Frozen products
 Public Health Importance
Issue Toxicant Food Illness
Adulteration/ poor Dehusked Bengal Gram Neurolathyrism
-Ban on mixing as per
SES Khesari Dhal Sales Regulation
(BOAA) -Steeping

Improper Storage Aflatoxins Wheat, rice, Hepatotoxins

-Licensing Authority
(Moisture >16% and (Asp. Flavus) maize, Carcinogenic
-Proper drying
11-37 Celsius) groundnut

Adulteration / Argemone oil Mustard Oil Epidemic Dropsyoils

-Ban on mixing
Accidental (Sanguinarine) -Separation at
picking
Packaging Lead Canned food Chemical Poisoning
-Regulation on
packaging
 Prohibition and Restriction on Sales
Regulation 2011
(1) Cream <25% of milk fat
(2) Milk with water
(3) Ghee with substance other than milk fat / without AGMARK seal
(4)Skimmed milk sold as milk
(5) Mixture of two or more edible oils as an edible oil
(6)Vanaspati with ghee
(7)Turmeric with foreign substance
 Prohibition and Restriction on Sales
Regulation 2011
(8)Coffee with foreign substance (exp chicory)
(9)Curd from non pasteurized milk
(10) Mixture Khesari dal + Bengal Gram
(11) Tobacco in food products
(12)Carbide gas ( Acetylene ) for ripening of fruits
(13) Sale of salt unless iodized
(14) Sale of animals died of natural causes
 Public Awareness of Food Standards

• CODEX ALIMENTARUS:
International – Joint WHO / FAO

• FOOD SAFETY AND STANDARDS REGULATIONS, 2011

• AGMARK STANDARDS :
Directorate of Marketing and Inspection (GOI)

• BUREAU OF INDIAN STANDARDS: ISI mark

Contaminants, Toxins and Residues Regulation 2011

(1) Metals only within permissible limits

Fe fortified salt < 2ppm of Pb
Hg in fish < 0.5 ppm
Cd in infant milk substitutes < 0.1 ppm
(2)Will not contain any crop contaminants except within limits
Aflatoxin M1 in milk < 0.5 microgram/kg
(3)Limits on naturally occurring Toxic subsatances
Hydrocyanic Acid max of 5ppm
Contaminants, Toxins and Residue Regulation 2011

(4) Limits on insecticide residues

Aldrin in foodgrains is <0.01mg/kg.ppm

(5) Limits and Restriction on Pharmacologically Active Substances

In seafood ( shrimps / prawns ) limit of tetracycline 0.1ppm
Prohibited : all Nitrofurans, Nitroimidazoles etc.
 Food Product Standards &
Food Additives Regulation 2011

Milk Process Areas Milk fat Minimum %

milk solids

Cows Milk Raw, boiled, Delhi,Goa, 3.5 8.5

pasteurized, Daman & Diu
sterilized, Gujarat,Himachal
Flavoured Pradesh,Jammu &
Kashmir,Jharkhand,
Karnataka
Full cream Pasteurized, All India 6.0 9.0
milk sterilized
Skimmed Pasteurized, All India ≤0.5 8.7
Milk flavoured,
Sterilized
• Dairy Based Desserts
Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream
Freezing a pasturized mix milk with / without fruit / egg /
chocolate / cocoa / sweetening agents
Requirement

Ice cream Total Solid Milk fat Milk Protein

requirement
≥ 36 ≥ 10 ≥ 3.5

Khoya- rapid drying of cow / buffalo / goat / sheep or

combination thereof
Fat ≥ 30 and Citric Acid ≤ 0.1
free from starch , sugar, colouring agent
Rice – mature kernels Oryza sativa Linn
from paddy as raw / par boiled
dry, sweet, clean, wholesome , free from poisons
Standards:
Moisture ≤16percent
Damaged grains ≤ 5 percent
Weevilled grains ≤ 10 percent
Uric Acid ≤ 100mg /kg
Aflatoxin ≤ 30 micrograms /kg
• Atta –Milling wheat free from rodent / hair /excreta

Moisture Total ash Ash insoluble in Gluten Alcoholic Acidity

≤14% ≤2% dilute HCL ≥ 6% ≤ 0.18%
≤0.15%

• Fortified Atta
– Calcium carbonate 0.30 – 0.35 per 100 parts of atta
– Iron
– Thiamine
– Riboflavin
– Niacin
• Food Additives
Purpose – Good Manufacturing Practices (GMP)
Part of food ingredients

Biscuits
Acidity regulators – sodium fumarate /sodium hydroxide
Emulsifiers- sucrose esters of fatty acids / sorbitol /
glycerine
Improver-bacterial amylase / calcium phosphate
Flour treatment- benzoyl peroxide
Antioxidant – Ascorbic Acid
Preservatives- Calcium propionate
Colours
• Colouring Agent
Natural Colours- Saffron, turmeric, chlorophyll, carotene
Synthetic Food colours
eg: Blue- Indigo carmine-73015- Indigoid

• Preservatives
Substance capable of inhibiting / retarding process of fermentation,
acidification or decomposition of food
Class I – Common salt, glucose syrup, Dextrose , sugar
Class II- Benzoic acid, Sulphurous acid, Nitrate and
Nitrites of sodium and potassium (pickled
meat)
• Flavour Enhancers
Monosodium glutamate

Prohibited in :
Fresh fruit
Pasteurized cream
Butter
Frozen fruits and vegetables
Dried noodles
Fresh meat / eggs
 Packaging and Labelling regulation 2011
• “Best before” – end of period of any storage condition
- food may be perfectly safe to consume
- quality may have diminished
• Date of manufacture – date on which it becomes the described
product
• Date of packaging – date which product is put into the container
in which it is sold
• Use by date / Expiry date / Recommended last consumption date
- food shall not be sold
- will not have quality and safety as
claimed
 Packaging and Labelling regulation 2011
• Labelling
Name of food
List of Ingredients – Descending order of weight or volume
Class Titles- Milk solids ;Cocoa solids
Cheese ; Poultry ;
Percentage of Ingredient
Nutritional Information – energy in kcal ; amount of protein /
carbohydrate ;
Vitamins and minerals – metric units
Nutrition per serving – in grams / ml
 Packaging and Labelling regulation 2011

• Non Vegetarian
Vegetarian
x
2x
• Addition of colours / flavours
CONTAINS PERMITTED NATURAL COLOUR(S)
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)
CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD
COLOUR(S)
CONTAINS ADDED FLAVOUR
• Refined Oil

Refined ( name of oil) Oil

• Irradiation Symbol

Processed by Irradiation Method

Date of Irradiation ________

LICENSE NO of Irradiation Unit_______

PURPOSE OF IRRADIATION _______
 Food Analysis Laboratory ,Dasappa Hospital
Compund

• Notified laboratory
• Under BBMP
• Framework for Karnataka
1 Commissioner of Food Safety
2 Designated Officer (Bangalore Urban / Rural)
8 Food Safety Officers (total required 30
1 Food Analyst per Lab
• Laboratory:

-Receive samples from public and in cases of poisoning etc.

-Samples sent in by Food Safety Officers in 10 drops of 40%
formalin

-Laboratory has work areas for

Oil and fat
Sugar and confectionery
Water distillation unit
Volatile oils Analysis
Furnace
Latest Refrigerator ( -86 degrees Celsius)
-Most common sample – Adulterated Milk
COMMMON ADULTERANTS

Food Material Adulterant

Wheat, Rice Mud, Soapstone

Dals Khesari dal

Coffee powder Date/tamarind husk

Dhania powder Starch, Cow dung powder

Black pepper Dried papaya seeds

Sweetmeats Non permitted colours

Tea leaves Tamarind seeds, saw dust

Butter Animal fat

 • Simple Home Remedies
Name of food articles Adulterants used Simple test

Ghee/ Butter Vanaspati 1tsp melted ghee/butter

+1tsp HCl+ pinch of
cane sugar. Shake for
1min. Let it stand for
5min
Crimson Red Colour +
Milk Water Drop of milk on a
polished vertical
surface. Adulterated
milk will flow easily
Starch Tincture of iodine to
milk.
Blue colour +
Turmeric Metanil Yellow 1tsp turmeric + few
drops HCl----Violet
colour. Dilution with
water colour persists-+
 NABL Accredited Laboratories in Karnataka

• Bangalore Test House,

Bangalore Bangalore Test House, No.65 20th Main,
Marenahalli, Vijayanagar,
Bangalore – 560040
E-mail: [email protected], [email protected]

• TUV (SUD),
Bangalore TUV SUD South Asia Pvt. Ltd.,
No.-A 151, 2nd Stage,
Peenya Industrial Estate, Bangalore-560058
Email: [email protected]

*National Accreditation Board for Testing and Calibration

Laboratories
(NABL)
 SWOT ANALYSIS
• STRENGTHS
single food safety body- well organized
speedy disposal of cases
decentralization of licensing
high standards set – in lines with Codex
international collaboration
• WEAKNESSES
lack of public awareness
focus of food industry in urban areas
• OPPORTUNITIES
recruit the deficit in staffing pattern
stringent checks
upgrade referral laboratories
national food security bill,2011

• THREATS
food industry- multi billion dollar industry
fast food culture
no organized work up of data on past history of food threats
 References
• Park K. Park’s textbook of preventive and social medicine. 22 nd ed.
Jabalpur(Madhya Pradesh): M/s Banarsidas Bhanot Publishers;
2013.

• Kishore J. National health programs of India. 10th ed. New Delhi:

Century Publications;2012.

• FSS_Gazette_Rules_2011 [Online]. 2011 May 5 [cited 2013

February 15]. Available from: URL: http://www.fssai.gov.in/

• FSS (Licensing and Registration of Food Business) [Online]. 2011

August 1 [cited 2013 February 20]. Available from: URL:
http://www.fssai.gov.in/
 YO U
A N K
TH

THANK
YOU