Presentation of Food Processing

Topic:  Food Safety and Standards Authority of India (FSSAI))

Presented By:
Naincy
BS17BSAG037
B. Sc.(Hons.) Agriculture
(7thSemester)
 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 , 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.
Formed August 2011
Jurisdiction India
Headquarters New Delhi
Agency executives •Rita Teaotia, Chairperson
•Arun Singhal, Chief Executive
Officer
Parent agency Ministry of Health & Family
Welfare, Government of India
Website www.fssai.gov.in
 Function Of FSSAI
• Framing of regulations to lay down the standards and guidelines of food safety.
• Granting FSSAI food safety license and certification for food businesses.
• Laying down procedure and guidelines for laboratories in food businesses.
• To provide suggestions to the government in framing the policies.
• To collect data regarding contaminants in foods products, identification of
emerging risks and introduction of rapid alert system.
• Creating an information network across the country about food safety.
• Promote general awareness about food safety and food standards.
 Roles and offices

• The FSSAI has been established under • The authority also has 6 regional offices
the Food Safety and Standards Act, located
2006, which is a consolidating statute in Delhi, Guwahati, Mumbai, Kolkata, Coc
related to food safety and regulation in hin, and Chennai 
India.
• 14 referral laboratories notified by
•  FSSAI is responsible for protecting FSSAI, 72 State/UT laboratories located
and promoting public health through throughout India and 112 laboratories
the regulation and supervision of food are NABL accredited private laboratories
safety notified by FSSAI.

(National Accreditation Board for Testing and Calibration Laboratories*-NABL)

 Structure of FSSAI
• The FSSAI comprises of a Chairperson and twenty two members out of which
one – third are to be women.
• The Chairperson of FSSAI is appointed by the Central Government.
• The Food Authority is assisted by Scientific Committees and Panels in setting
standards and the Central Advisory Committee in coordinating with
enforcement agencies.
• The primary responsibility for enforcement is largely with the State Food
Safety Commissioners.
Members Area of Expertise
Kirti Gupta,Chittra Bamola, Chemical contaminants- heavy metals, pesticides,
Puneet Gupta veterinary drug residues, etc.
Anju Kavi, Vinay Kumar Singh, Microbiological hazards
Dr. Firdaus Jahan, Ruby Mishra
Chirag Gadi Packaging and Labelling
Jiji Mary Johnson Food Additives
Jyotsana Singh Testing methods
Highlights About the Act:
• Food Safety and Standard Act, 2006
– The Act aims to establish a single reference point for all matters relating to
food safety and standards, by moving from multi- level, multi-departmental
control to a single line of command.
– The Act established FSSAI and the State Food Safety Authorities for each
State.
• Food Safety and Standards Rule, 2011.
– The Food Safety Appellate Tribunal and the Registrar of the Appellate
Tribunal, for adjudication of food safety cases.
• Food Safety and Standards Regulations 2011.
• Licensing and Registration, Packaging and Labelling of Food Businesses, Food
Product Standards and Food Additives Regulation.
• It prohibits and restricts on sales or approval for Non-Specified Food and Food
Ingredients, such ingredients may cause harm to human health.
• It provides for Food Safety and Standards on Organic Food and regulates Food
Advertising.
Food Safety and Standards Act,
2006
 Objective of Food Safety and Standards Act, 2006
• The objective of the food law is to make available safe, pure, wholesome and
nutritious food to the public.  In 1954, the Indian government enacted the food
law known as Prevention of Food Adulteration Act, 1954 and Rules were made
there under in 1955. 
• Besides this Act and the Rules, many other orders related to food like FPO,
1955, Milk and Milk Product Order, 1973 and many others were being
implemented in the country and the multiplicity of food laws and multi
departmental control was there. 
 Food Standard
Food Standards:
• ‘The law sets out rules that cover the preparation, composition and labelling of
food supplied for human consumption’.
• Standards framed by FSSAI are prescribed under
1. Food Safety and Standards (Food Product Standards and Food Additives)
Regulation, 2011.
2. Food Safety and Standards (Packaging and Labelling) Regulation, 2011
3. Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations,
2011.
The FSSAI has prescribed standards for the following:

• Dairy products  and analogues  • Salt, spices, condiments and related

products
• Fats, oils and fat emulsions
• Beverages, (other than dairy and fruits
• Fruits and vegetable products & vegetables based)
• Cereal and cereal products • Other food product and ingredients
• Meat and meat products • Proprietary food
• Fish and fish products • Irradiation of food
• Sweets & confectionery • Fortification of staple foods i.e.
• Sweetening agents including honey vegetable oil, milk, salt, rice and wheat
flour/maida
 Fruit and Vegetable products

• These standards are for canned tomato, tomato juice, jam, jellies marmalades
that are offered for direct consumption, catering and repacking or intended for
further processing.
• The standards for CANNED TOMATO will be applicable to preserved, whole,
non-whole, whole unpeeled, non-whole unpeeled tomatoes that have undergone
heat treatment and are packed in hermetically sealed containers with or without
added water or tomato juice.
• TOMATO JUICE is juice derived from sound, fresh and fully ripe tomato
containing a minimum of 5 percent by mass of total soluble solids exclusive of
salt.The juice shall be strained free from skins and other coarse parts of tomato
but may contain finely divided insoluble solids from tomato flesh. 
Limits for Metallic Contaminants in Canned Tomatoes and Tomato
Juice 
• Arsenic –   1.0ppm
• Lead –   1.0ppm
• Copper –    30ppm
• Zinc –    19ppm
• Tin –    250ppm
 JAMS JELLIES AND MARMALADES
• FSSAI has described each of the products that come under the purview of
jams, jellies, and marmalades “Preserve” or “conserve” represent products,
required to comply with the requirements for jam.
• Jams and fruit jellies and marmalades shall be prepared from any fruit
ingredient singly or in combination.
• The prepared fruit content shall be not less than 45 percent by mass, except in
strawberry, raspberry and ginger jam it shall be not less than 25 percent, for
cashew apples shall be 23 percent and 8 percent for passion fruit. When two or
more fruits are used in combination, the mass of each fruit shall be not less
than 10 percent of the mass of the combined fruit ingredients.
• Ingredients that can be added are cane sugar, sucrose, dextrose, and invert
sugar, liquid glucose, sodium, potassium or calcium salts of citric and tartaric
acid.
• Pectin derived from any fruit but limited to 1 percent maximum may be used.
• All the products must retain the original flavor and color while the texture must
be in keeping with the product, like jams must not crystallize and jellies must
be gelatinous and marmalades must have a uniform suspension of the peel.
• Products must be free from extraneous vegetable materials normally associated
with the fruits such as peels, skin, pits, pit fragments, etc.
• Total Soluble Solids of jams shall be not less than 68 percent by mass and not
less than 65 percent by mass in case of jellies and marmalades.
  FSSAI (Food Safety And Standards Authority of India)
SPECIFICATIONS
PRODUCT SPECIFICATIONS

Fruit Pulp – 45%,TSS(Total soluble solids)-65%

Jam Citric acid- 5g,Preservative-40 ppm of SO2

Jelly Fruit Pulp – 45%,TSS-65%,Citric acid -2 g

Preservative-40 ppm of SO2

Candy Fruit pulp -55%, TSS -75%

Citric acid – 1-1.5%
 PRODUCT SPECIFICATIONS

Pulp -25%
Sauce / Ketchup TSS-25%
Preservative -70 ppm of SO2

TSS-50%
Chutney Preservative-100 ppm of SO2 (or)
250 ppm of benzoic acid

Juice content -10%

Ready to serve Acidity – 0.2-0.3%
beverages (RTS) TSS-10 %
Preservative -70 ppm of SO2

Drained weight -60%

Pickle Sodium chloride -12%
Acidity -1.2%
Preservative -100 ppm of SO
Food Safety and Standards (Registration and Licensing)
Regulation, 2011
Food Safety and Standards (Packaging and Labelling) Regulation, 2011
• Food Safety & Standards (Packaging & Labelling) Regulations, 2011, FSSAI
Regulations are a comprehensive set of guidelines that all food product
manufacturers and brands should follow. Further, FSSAI imposes twelve
primary labelling regulations for any food packaging.
• FSSAI decides the content architecture, the placement of content – what goes
on the front or back – the sizes of different texts, typefaces to be used, and the
amount of area the information should cover on all food and beverage
labelling. 
• Name of the food
• The list of ingredients
• Nutritional information
• Declaration if the food product is vegetarian or not
• Declaration of the food additives used
• Name and complete address of the manufacturer 
• Customer care details,
• Quantity
• Retail sale price 
• FSSAI logo and license number, 
• Batch identification number, the date of marketing, country of origin 
• The instructions for use. 
 Landmark cases with FSSAI

• Nestle India Limited Maggi Case: • Cadbury India: It was reported that
The Maggi noodles were reported worms was found in Cadbury's Dairy
with excess lead unfit for human Milk. The FSSAI declared packaging
consumption and FSSAI prescribed was not proper or airtight and made it
for ban. mandatory to change the packaging.
 Importance of FSSAI
• The major importance of FSSAI License is that it ensures that your food is
verified chemically and hence is safe to consume. ‘Health before wealth’ is a
common quote as well as fact. Therefore, anything related directly to health is
a matter of great sensitivity.
• The Food business is vulnerable to many accusations of food adulteration and
use of cheap, unsafe ingredients. Food license protects your food business from
such accusations.
• Food license is a proof of the fact that your food is safe and is perfectly edible
without any health consequences.
 FSSAI Restrictions on product labels
• No reference to the regulation of FSSAI Act or FSSAI regulations on the product ’s label that seek to
contradict or modify it or that can be misunderstood in any way can be carried.

• No information saying the product has been approved, recommended, or prescribed by a person in the
medical profession or that it can be used for medical purposes, should be provided on the label.

• No mention of unauthorised words can be permitted on the label. Certain food products that are
mentioned in regulations can use such words.

• Unless any product related to fruit like fruit syrup, fruit juice etc. contain the permitted levels that
standardise them according to regulations, it cannot be described according to these names.

• If a product contains only fruit flavours (natural or artificial) and not an actual fruit, it cannot be
mentioned as fruit product but as added *fruit name* flavour.

• If a fruit or vegetable product that is energised with Vitamin C does not contain 40mg of ascorbic acid
per 100 gm, it cannot mention that it is ‘fortified with Vitamin C ’.

• If a food product is an imitation of another product, it cannot specify words like pure or another word that
implies purity.
 FSSAI Initiatives

• Heart Attack Rewind – It is the first mass media campaign of FSSAI.

It is aimed to support FSSAI’s target of eliminating trans fat in
India by the year 2022.
• FSSAI-CHIFSS – It is collaboration between FSSAI and CII-HUL
Initiative on Food Safety Sciences to promote collaborations
between Industry, Scientific Community, Academia for food safety.
• Swasth Bharat Yatra – It is a Pan-India cycle movement called as
‘Eat Right India’ aimed to create consumer awareness about eating
safe and nutritious food.
THANKYOU