India| Codex Contact Point | |
| Dr Alka Rao National Codex Contact Point Advisor (Regulations, Science and Standards) Food Safety and Standards Authority of India Ministry of Health and Family Welfare FDA Bhawan, Kotla Road, New Delhi -110002 INDIA | Tel: +91-8882333162 E-mail: [email protected] Website: http://www.fssai.gov.in/Codexindia.aspx National legislation on food safety: FAOLEX |
Competent authorities
Name of authority
1 Food safety and standards Authority of India (FSSAI)
Export Inspection Council of India (EIC)
Agricultural and Processed Food Products Export Development Authority (APEDA)
Spice Board
Export Inspection Council of India (EIC)
Agricultural and Processed Food Products Export Development Authority (APEDA)
Spice Board
Mandate/competence
FSSAI has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that had 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.
http://www.fssai.gov.in/
EIC was set up by the Government of India under the Export (Quality Control and Inspection) Act, 1963 (22 of 1963), in order to ensure sound development of export trade of India through Quality Control and Inspection and for matters connected thereof. EIC, either directly or through Export Inspection Agencies, its field organisations, renders services in the areas of: • Certification of quality of export commodities through installation of quality assurance systems (In-process Quality Control and Self Certification) in the exporting units as well as consignment wise inspection. • Certification of quality of food items for export through installation of Food Safety Management System in the food processing units. • Issue of Certificates of origin to exporters under various preferential tariff schemes for export products. www.eicindia.gov.in
APEDA is responsible for ensuring food safety and quality of scheduled products for exports. http://apeda.gov.in
Spices Board is the flagship organization for the development and worldwide promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad. The Board may develop, promote and regulate export of spices; grant certificate for export of spices and register brokers. www.indianspices.com
EIC was set up by the Government of India under the Export (Quality Control and Inspection) Act, 1963 (22 of 1963), in order to ensure sound development of export trade of India through Quality Control and Inspection and for matters connected thereof. EIC, either directly or through Export Inspection Agencies, its field organisations, renders services in the areas of: • Certification of quality of export commodities through installation of quality assurance systems (In-process Quality Control and Self Certification) in the exporting units as well as consignment wise inspection. • Certification of quality of food items for export through installation of Food Safety Management System in the food processing units. • Issue of Certificates of origin to exporters under various preferential tariff schemes for export products. www.eicindia.gov.in
APEDA is responsible for ensuring food safety and quality of scheduled products for exports. http://apeda.gov.in
Spices Board is the flagship organization for the development and worldwide promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad. The Board may develop, promote and regulate export of spices; grant certificate for export of spices and register brokers. www.indianspices.com
INFOSAN Emergency Contact Point
Food safety and standards Authority of India(FSSAI)
Food safety and consumer protection – laws and regulations
The current list of legislation, related to food safety and consumer protection in each country, is extracted from FAO's database on Food Legislation FAOLEX.
While FAOLEX makes every effort to serve as a high quality, reliable source of information, no guarantee is given that the information provided in FAOLEX is correct, complete, and up-to-date.
While FAOLEX makes every effort to serve as a high quality, reliable source of information, no guarantee is given that the information provided in FAOLEX is correct, complete, and up-to-date.
The national Codex programme
National Codex consultative mechanism
FSSAI has constituted National Codex Committee (NCC) for keeping liaison with the Codex Alimentarius Commission. Shadow Committees,with defined membership (representative of regulators, government departments, research institutions, industry etc.), on various subject matters corresponding to the respective Codex Committees have been constituted under the NCC to facilitate its functions. The Shadow Committees, through their members, study Codex documents under consideration of the Commission and its subsidiary bodies, collect and revise all relevant information relating to technology, economics, health and control systems so as to give supporting reasons to the government in the acceptance or otherwise of Codex standards/texts. They also formulate national position in respect of the agenda under consideration of Commission and its subsidiary bodies and forward the same to National Codex Contact Point (NCCP) for sending it to Codex Secretariat after approval by government.
Providers of scientific and technical input to national consultation on Codex
The identified stakeholders include:
- Representatives from different ministries/departments/government agencies viz, Ministry of Health and Family Welfare, Ministry of Commerce, Ministry of Women and Child Development, Ministry of Agriculture, Ministry of Food processing, Department of Animal Husbandry & Dairy, Department of Fisheries and Department of Agriculture, National Dairy Development Board (NDDB), Exports Inspection Council of India (EICI), Agricultural Processed Food Export Development Agency (APEDA), Spices Board, Tea Board etc.;
- Representatives from research institutions like Indian Council of Agricultural Research (ICAR) and its subsidiary institutions such as National Dairy Research Institutes (NDRI), Indian AgriculturalResearch Institute (IARI), Indian Veterinary Research Institute (IVRI), Central Institute of Fisheries Technology (CIFT); Indian Council of Medical Research (ICMR) and its subsidiary institutions such as Indian Institute of Toxicology Research (IITR), National Institute of Nutrition; Council of Scientific and Industrial Research (CSIR) and its subsidiary institutions such as Central Food Technological Research Institute (CFTRI) etc.; and National Institute of Food Technology Entrepreneurship and Management (NIFTEM)
- Representatives from Industry Associations,
- Representatives from Consumer Associations, and
- Independent experts/scientists from concerned areas.
India’s positions on various codex texts (standards, guidelines and code of Practice) in general are framed based on the scientific and technical inputs provided by the stakeholders identified as above and who are also the members of Shadow Committee. In the recent past, some of the scientific and technical inputs received from identified stakeholders enabled India submitting following data:
• Monitoring/occurrence data w.r.t contaminants in food e.g. arsenic in rice, lead in mango chutney, Aflatoxin in RTE peanuts etc.
• GAP/monitoring data w.r.t pesticides residues in food
In addition of above, scientific and technical inputs are also provided by stakeholders enabled India to develop national positions on various standards under development in Spices and Culinary Herbs, Fresh Fruits and Vegetables, Nutrition and Foods for Special Dietary Uses, Food Hygiene etc.
Risk Assessments and Scientific Data
National bodies providing risk assessment and scientific advice
Various Scientific Panels and the Scientific Committee have been set up by FSSAI as provided for in the Food Safety and Standards Act, 2006. The bodies coordinate the work of risk assessments and provide scientific advice to FSSAI in order to support latter’s risk management decisions. The risk assessment work of the Scientific Panels and the Scientific Committee in turn is facilitated by the scientific information / data provided by relevant institutions/organizations such as ICAR), IARI, CIFT, NIN,Central Insecticide Board, Spices Board, Tea Board of India etc.
In addition to above, Scientific Panels and the Scientific Committee further take into consideration risk assessment done by international scientific bodies like JECFA, JMPR etc and also consider codex standards/texts.
Risk assessment, risk profiles, scientific opinions
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Official Laboratory
As per the Food Safety and Standards (Recognition and Notification of Laboratories), a three tiered structure has been specified to notify laboratories for different purposes, as under:
i) Referral Laboratories – The Food Authority recognizes referral food laboratories for the purposes of carrying out analysis of appeal samples. Presently there are 19 referral food laboratories.
ii) Reference Laboratories - FSSAI has recently launched National Reference laboratory (NRL) to set up a country wide standard for routine procedures, reliable testing methods & validation of such standard procedure/testing methods, development of new methods and ensuring proficiency in testing across the food laboratories with special reference to the risks or food categories. Either a primary food laboratory or a referral food laboratory can be considered for declaration as a NRL. Presently there are 15 provisional NRLs.
iii) Notified Laboratories - The Food Authority notifies food laboratories and research institutions accredited by National Accreditation Board for Testing and Calibration Laboratories or any other accreditation agency for the purposes of carrying out analysis of samples by the Food Analysts. Presently there are 172 notified food testing laboratories.
Indian Institute of Horticultural Research, Bangalore
i. Quality Evaluation Laboratory, Spices Board, Kochi ii. Quality Evaluation Laboratory, Spices Board, Guntur iii. Quality Evaluation Laboratory, Chennai iv. Quality Evaluation Laboratory, Navi Mumbai
1.) Centre for Analysis and Learning in Livestock in Food (CALF), National Dairy Development Board (NDDB), Gujrat; 2.) National referral center on milk quality and safety –NABL accredited lab at ICAR-NDRI , Karnal
Council of Scientific and Industrial Research - Indian Institute of Chemical Technology, Hyderabad
National Research Centre on Meat, Hyderabad
Indian Institute of Crop Processing Technology, Food Safety and Quality Testing Laboratory, Tamil Nadu
i. National Food Laboratory, Kolkata ii. National Food Laboratory, Ghaziabad iii. Food Safety and Analytical Quality Control Laboratory, C/o. Central Food Technological Research Institute, Mysore iv. State Public Health Laboratory, Pune
Central Institute of Fisheries Technology, Indian Council of Agricultural Research, Kerala
1. CSIR-Indian Institute of Toxicology Research, Lucknow; 2. National Referral Laboratory, ICAR–National Research Centre for Grapes, Pune 3. Pesticide Formulation and Residue Analytical Centre, National Institute of Plant Health Management (NIPHM), Hyderabad 4. Punjab Biotechnology Incubator, Punjab
Indian Institute of Horticultural Research, Bangalore
i. Quality Evaluation Laboratory, Spices Board, Kochi ii. Quality Evaluation Laboratory, Spices Board, Guntur iii. Quality Evaluation Laboratory, Chennai iv. Quality Evaluation Laboratory, Navi Mumbai
1.) Centre for Analysis and Learning in Livestock in Food (CALF), National Dairy Development Board (NDDB), Gujrat; 2.) National referral center on milk quality and safety –NABL accredited lab at ICAR-NDRI , Karnal
Council of Scientific and Industrial Research - Indian Institute of Chemical Technology, Hyderabad
National Research Centre on Meat, Hyderabad
Indian Institute of Crop Processing Technology, Food Safety and Quality Testing Laboratory, Tamil Nadu
i. National Food Laboratory, Kolkata ii. National Food Laboratory, Ghaziabad iii. Food Safety and Analytical Quality Control Laboratory, C/o. Central Food Technological Research Institute, Mysore iv. State Public Health Laboratory, Pune
Central Institute of Fisheries Technology, Indian Council of Agricultural Research, Kerala
1. CSIR-Indian Institute of Toxicology Research, Lucknow; 2. National Referral Laboratory, ICAR–National Research Centre for Grapes, Pune 3. Pesticide Formulation and Residue Analytical Centre, National Institute of Plant Health Management (NIPHM), Hyderabad 4. Punjab Biotechnology Incubator, Punjab
Official Competence
https://fssai.gov.in/cms/food-laboratories.php:
Pesticide residue analysis of fruits and vegetables, cereals and pulses, water, spices (curry leaves), Nutritional, Proximate and microbiological analysis of fresh and processed food products.
Analysis of chemical contaminants (pesticide residues, heavy metals, illegal dyes and any other chemical contaminant), mycotoxins (aflatoxins, ochratoxin etc.), microbial contaminants, physical contaminants and adulterants in Spices.
1.) Milk and Milk Products, Analysis of pesticides, antibiotics and veterinary drugs, microbial contaminants and mycotoxins, heavy metals, Polycyclic Aromatic Hydrocarbons, dioxin, other emerging contaminants and Microbial parameters in milk and milk products. 2.) BSL-3 laboratory for conducting risk profiling work on dairy pathogens • Capability to conduct work on AMR pathogen in dairy setting • Capability to test antibiotic residues and adulteration in milk
Analysis of moisture, hexane insoluble matter, acid value, unsaponifiable matter, iodine value, saponification value, allyl isothiocyanate, Reichert Meissl value, peroxide value, fatty acid composition, presence of animal body fat in the vegetable fat, cold test, test for physical properties, nickel in vanaspati, phosphorous in soyabean oil, presence rancidity, soluble colors, presence of beef fat, phospholipids, tocopherol, trans fatty acid determination, Pesticide Residues, Heavy metal analysis in fats and oils.
Physico-chemical analysis (meat species identification, proximate composition, pH value, water holding capacity, meat pigments, emulsifying capacity, free fatty acid, peroxide value, TBA value, cholesterol content, nitrite content, sensory evaluation, texture & tenderness of meat & meat products, instrumental colour value, COD level of slaughter house effluent), microbiological analysis, Pesticide Residues and Fatty acid profiles of meat and meat products.
Nutritional, Proximate and Microbiological analysis of fresh and processed food products; Packaged Drinking Water analysis; Analysis of pesticide residues, heavy metals and microbiological analysis of Cereals and Cereal Products and Spices.
Food Product Standards, Contaminants, Toxins, Residues, Microbiological parameters and Food additives in all food commodities
Physio-chemical analysis, bacteriological tests, detection of viruses, bacterial toxins, antibacterial substances, other microbiological tests, analysis of pesticide residue & heavy metals in Fish and Fishery Products.
1. Pesticide Residues, Heavy Metals, Mycotoxin and Microbiological analysis of food (Fruits, Vegetables, Cereals, meat, Fish & oil) commodities. Pesticide Residues, Heavy Metals and Microbiological analysis of Water. 2. Analysis of pesticide residues, Mycotoxins and persistent organic contaminants (organochlorines, polyaromatic hydrocarbons, dioxin like polychlorinated biphenyls) in the foods of plant origin; 3. Analysis of pesticide residues in food commodities 4. Food Product Standards, Contaminants, Toxins, Residues, Microbiological parameters and Food additives in milk & milk Products and analogues, Fats, Oils & Fat emulsions; Fruits, Vegetables and their products; Cereals & Cereal Products, Sweets & Confectionery; Sweetening agents including Honey; Salts, Spices, Condiments & related products; Non-alcoholic & Carbonated beverages; Mineral water; Packaged drinking water (other than Mineral water).
Pesticide residue analysis of fruits and vegetables, cereals and pulses, water, spices (curry leaves), Nutritional, Proximate and microbiological analysis of fresh and processed food products.
Analysis of chemical contaminants (pesticide residues, heavy metals, illegal dyes and any other chemical contaminant), mycotoxins (aflatoxins, ochratoxin etc.), microbial contaminants, physical contaminants and adulterants in Spices.
1.) Milk and Milk Products, Analysis of pesticides, antibiotics and veterinary drugs, microbial contaminants and mycotoxins, heavy metals, Polycyclic Aromatic Hydrocarbons, dioxin, other emerging contaminants and Microbial parameters in milk and milk products. 2.) BSL-3 laboratory for conducting risk profiling work on dairy pathogens • Capability to conduct work on AMR pathogen in dairy setting • Capability to test antibiotic residues and adulteration in milk
Analysis of moisture, hexane insoluble matter, acid value, unsaponifiable matter, iodine value, saponification value, allyl isothiocyanate, Reichert Meissl value, peroxide value, fatty acid composition, presence of animal body fat in the vegetable fat, cold test, test for physical properties, nickel in vanaspati, phosphorous in soyabean oil, presence rancidity, soluble colors, presence of beef fat, phospholipids, tocopherol, trans fatty acid determination, Pesticide Residues, Heavy metal analysis in fats and oils.
Physico-chemical analysis (meat species identification, proximate composition, pH value, water holding capacity, meat pigments, emulsifying capacity, free fatty acid, peroxide value, TBA value, cholesterol content, nitrite content, sensory evaluation, texture & tenderness of meat & meat products, instrumental colour value, COD level of slaughter house effluent), microbiological analysis, Pesticide Residues and Fatty acid profiles of meat and meat products.
Nutritional, Proximate and Microbiological analysis of fresh and processed food products; Packaged Drinking Water analysis; Analysis of pesticide residues, heavy metals and microbiological analysis of Cereals and Cereal Products and Spices.
Food Product Standards, Contaminants, Toxins, Residues, Microbiological parameters and Food additives in all food commodities
Physio-chemical analysis, bacteriological tests, detection of viruses, bacterial toxins, antibacterial substances, other microbiological tests, analysis of pesticide residue & heavy metals in Fish and Fishery Products.
1. Pesticide Residues, Heavy Metals, Mycotoxin and Microbiological analysis of food (Fruits, Vegetables, Cereals, meat, Fish & oil) commodities. Pesticide Residues, Heavy Metals and Microbiological analysis of Water. 2. Analysis of pesticide residues, Mycotoxins and persistent organic contaminants (organochlorines, polyaromatic hydrocarbons, dioxin like polychlorinated biphenyls) in the foods of plant origin; 3. Analysis of pesticide residues in food commodities 4. Food Product Standards, Contaminants, Toxins, Residues, Microbiological parameters and Food additives in milk & milk Products and analogues, Fats, Oils & Fat emulsions; Fruits, Vegetables and their products; Cereals & Cereal Products, Sweets & Confectionery; Sweetening agents including Honey; Salts, Spices, Condiments & related products; Non-alcoholic & Carbonated beverages; Mineral water; Packaged drinking water (other than Mineral water).
Surveillance of foodborne diseases and monitoring of food contamination
National surveillance systems – foodborne disease in humans
Integrated Disease surveillance programme is the surveillance system under National Health Mission for all States & Union territories which comes under Ministry of Health & Family Welfare.
National monitoring systems – foodborne hazards in the food chain
1. Surveillance system of FSSAI
• Surveillance system of FSSAI to search, collect, collate, analyse and summarise relevant scientific and technical data particularly relating to i) food consumption and the exposure of individuals to risks related to the consumption of food; ii) incidence and prevalence of biological risk; iii) contaminants in food; iv) residues of various contaminants; v) identification of emerging risks;
• It also provides scientific and technical advice and assistance to the State Governments in implementation of crisis management procedures with regard to food safety and to draw up a general plan for food safety management and work in close co-operation with the Central Government in this regard;
2. Residue Monitoring Plan of EIC (https://eicindia.gov.in/Services/Pre-Compliance/Residue-Monitoring-Plans.aspx)
• EIC has established Residue Monitoring Plans (RMPs) for monitoring of the residues of pharmacologically active substances, pesticides and other environmental contaminations in the food chain meant for export; and to provide equivalent guarantees top importing countries;
• RMPs have been established for egg products, honey products, milk products, fresh poultry meat and poultry meat products;
3. Scheme on Monitoring of Pesticide Residues at National Level
• The scheme involves monitoring and analysis of pesticide residues in agricultural commodities in different agro-ecological regions of the country to address the concerns for food safety and impact of pesticides on India’s food and agricultural trade.
4. APEDA has also schemes for monitoring of residues of agro chemicals, aflatoxins, heavy metals and other contaminants which are captured through online platform hosted in public domain in APEDA website.