Introduction
Food Safety and Standards Authority of India (FSSAI) is the apex body for regulating food safety in India. It lays down science-based standards for food, regulates manufacturing, storage, distribution, sale and import of food, and aims to ensure safe and wholesome food for consumers.
Importance of FSSAI
- Protects public health by reducing risk of food-borne disease and chronic health issues linked to unsafe food.
- Builds consumer confidence by signalling that food sold in the market meets minimum safety and quality benchmarks.
- Creates a level playing field for food businesses: dishonest players using unsafe or sub-standard ingredients can be penalised.
- Supports growth of the food processing sector and exports by aligning Indian standards with international expectations.
- Helps achieve broader goals like nutrition security, healthy diets and SDGs related to health and well-being.
Legal Status and Setup
- Autonomous statutory body created under the Food Safety and Standards Act, 2006.
- Works under the Ministry of Health and Family Welfare.
- Headquarters: New Delhi.
- Headed by a non-executive Chairperson appointed by the Central Government; CEO as the administrative head.
Mandate and Statutory Powers
FSSAI has been given wide powers, such as:
- Framing regulations and standards for food safety and quality (contaminants, additives, labelling, packaging, hygiene, etc.).
- Laying down procedures and guidelines for accreditation and recognition of food testing laboratories.
- Providing scientific and technical advice to Central and State Governments on food-safety–related policy and law.
- Participating in, and contributing to, international food standards (e.g. Codex) and harmonising Indian norms with global best practices.
- Collecting, analysing and disseminating data on food consumption, contamination, emerging risks and incidence of food-borne illness.
- Issuing directions to State food authorities and coordinating enforcement across the country.
Key Challenges
- Large unorganised food sector: Street vendors, small eateries and petty manufacturers often remain outside effective regulation, even though they serve a big share of daily food.
- Weak infrastructure: Limited number of modern, well-equipped food testing laboratories; many State labs suffer from outdated equipment and shortage of skilled personnel.
- Manpower and capacity gaps: Inadequate number of enforcement officers and inspectors affects regular surveillance and timely action.
- Narrow product coverage and slow updates: Standards do not yet cover the full range of products present in a rapidly diversifying food market; frequent scientific updates are needed.
- Complex procedures: Lengthy and cumbersome approval and clearance processes can delay product launches and port clearances.
- Inconsistency with global norms: Differences in labelling, additives and residue limits vis-à-vis international standards sometimes create confusion for both industry and regulators.
- Governance gaps: Audit reports have flagged issues like incomplete documentation, weak record-keeping, and absence of detailed regulations in some areas.
Way Forward
- Bring more of the unorganised sector under the regulatory net through simplified registration, handholding and model guidelines for street food, small units etc.
- Strengthen lab infrastructure, human resources and training at Central and State levels; promote regional centres of excellence in food testing.
- Regularly revise and expand standards based on new science, changing consumption patterns and global benchmarks.
- Rationalise and digitise licensing, inspection and approval processes to make them quicker, transparent and less discretionary.
- Improve coordination with other ministries (food processing, commerce, consumer affairs, agriculture) to avoid overlaps and policy contradictions.
- Intensify mass awareness and school-level programmes on safe food habits and label reading.
- Build a strong, responsive grievance-redress system and encourage whistle-blowing against unsafe practices.
