5.4.4. Food Standards

Effective food standards and control systems are required to integrate quality into every aspect of food production and service, to ensure the supply of hygienic, wholesome food as well as to facilitate trade within and between nations.

Food standards are guidelines that ensure the quality and safety of what we eat. They help create a common understanding of what is acceptable in food production and distribution. These standards are not just about keeping food safe but also help in making sure that food can be traded across borders without issues. For instance, if a country meets strict food safety standards, it can sell its products internationally.

Think of food standards like the rules of a game. Just like players need to follow the rules to ensure fair play, food producers must adhere to standards to ensure that food is safe and of good quality for consumers.

There are four levels of standards which are well coordinated.

a. Company Standards: These are prepared by a Company for its own use. Normally, they are copies of National Standards.

b. National Standards: These are issued by the national standards body, Food Safety and Standards Authority of India (FSSAI).

c. Regional Standards: Regional groups with similar geographical, climate, etc. have legislation standardisation bodies.

d. International Standards: The International Organisation for Standardisation (ISO) and Codex Alimentarius Commission (CAC) publish international standards.

Food standards exist at different levels to ensure that safety and quality are maintained from the ground up.

• Company Standards are specific to a business, often based on national standards. These help businesses ensure their products are safe before they reach consumers.
• National Standards, like those set by FSSAI in India, create minimum safety requirements for all food sold in the country.
• Regional Standards focus on specific characteristics of food in certain locations, considering local conditions.
• International Standards are created by organizations like ISO and CAC, providing guidelines that can be adopted worldwide, ensuring food safety across countries.

Imagine a school with a set of rules that all teachers must follow (Company Standards). Each grade level might have additional rules specific to their classes (National Standards). Schools in the same district could have shared rules about testing (Regional Standards), and all schools across the country may follow federal educational laws (International Standards).

There are voluntary grading and marking schemes such as ISI mark of BIS and Agmark. The Bureau of Indian Standards (BIS) deals with standardisation of various consumer goods including food products and runs a voluntary certification scheme known as ‘ISI’ mark for processed foods. Agmark is a voluntary scheme of certification of agricultural products (raw and processed) for safeguarding the health of consumers.

Some food standards exist voluntarily, meaning businesses can choose to have their products certified. The ISI mark, for instance, is a certification logo that indicates a product meets certain safety and quality measures. Similarly, the Agmark label is used on agricultural products to assure consumers that they are checking for quality and safety. These certifications help consumers trust that the food they are buying has been prepared under regulated conditions.

Consider a restaurant that has a health and safety certificate displayed prominently. It shows the restaurant passed an inspection and follows health regulations. Customers often prefer to eat at places with such certifications because it gives them confidence in the food's safety and quality.

The Indian Government has passed Food Safety and Standards Act (FSSA), 2006, to bring different pieces of legislation pertaining to food safety under one umbrella. The Food Safety and Standards Authority of India (FSSAI) has been established under this Act for laying down science-based standards for food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.

The Food Safety and Standards Act is crucial because it consolidates all regulations related to food safety in India into one comprehensive framework. This includes rules about how food must be produced, stored, and sold to maintain its safety and quality. By establishing the FSSAI, the government is providing a dedicated body to enforce these standards, ensuring that consumers have access to safe food.

Think of the FSSA like a safety manual for a factory that makes toys. Just like the manual details how to build safe toys, the FSSA sets the rules for making sure our food is safe and healthy. If the factory follows the manual correctly, parents can trust that the toys are safe for their children.

Food Safety and Standards Authority of India (FSSAI) has been mandated by the Food Safety Standards Act, 2006 for performing the following functions:

• Framing of regulations to lay down the standards and guidelines for articles of food and system of enforcing various standards.

The FSSAI is responsible for developing regulations and standards for food safety. This involves creating rules that food producers must follow and establishing penalties for those who do not meet these standards. They also provide guidance to help food businesses comply with these regulations and ensure that consumers are protected from unsafe food.

Imagine a teacher who creates a set of rules for a class project. If students do not follow these rules, they might lose points. Similarly, the FSSAI sets up standards that food businesses must meet to ensure they are producing safe products. It keeps 'grading' the food industry to protect consumers.

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