Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health & Family Welfare, Government of India.The FSSAI has been established under the Food Safety and Standards Act, 2006 which is a consolidating statute related to food safety and regulation in India.FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.
The FSSAI is headed by a non-executive Chairperson, appointed by the Central Government, either holding or has held the position of not below the rank of Secretary to the Government of India. Ashish Bahuguna is the current Chairperson for FSSAI and Pawan Kumar Agarwal is the current Chief Executive Officer for FSSAI.
The FSSAI has its headquarters at New Delhi. The authority also has 6 regional offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai.14 referral laboratories notified by FSSAI, 72 State/UT laboratories located throughout India and 112 laboratories are NABL accredited private laboratories notified by FSSAI..
Standards framed by FSSAI are prescribed under Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011, Food Safety and Standards (Packaging and Labelling) Regulation, 2011 and Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, 2011.
The FSSAI has prescribed standards for following food products:
Dairy products and analogues
Fats, oils and fat emulsions
Fruits and vegetable products
Cereal and cereal products
Meat and meat products
Fish and fish products
Sweets & confectionery
Sweetening agents including honey
Salt, spices, condiments and related products
Beverages, (other than dairy and fruits & vegetables based)
Other food product and ingredients
Irradiation of food
The development of standards is a dynamic process based on the latest developments in food science, food consumption pattern, new food products and additives, changes in the processing technology leading to changed specifications, advancements in food analytical methods, and identification of new risks or other regulatory options.
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