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Stress on shifting focus to food safety; tweaking regulations to context
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Wednesday, 28 January, 2015, 08 : 00 AM [IST]
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Abhitash Singh, Mumbai
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fiogf49gjkf0d Stress on impact of implementation of Food Safety and Standards Act, 2006, on the country’s shift in focus from adulteration to food safety, and need for fresh look at the food safety and quality regulations in the country were among the major points discussed at “Innovative Food Products in India-Regulators Role,” an interactive session organised by MVIRDC World Trade Centre and All India Association of Industries (AIN) here recently.
Addressing the session, largely attended by representatives of industries and regulatory officials, Suresh Annapure, joint commissioner, food, Greater Mumbai Division, FDA, Maharashtra, stated, “Food Safety and Standards Act, 2006, has undergone a change since its enforcement on August 5, 2011, with a shift from adulteration to safety. The Act has an educative approach with friendly legislation. It has penalty system for contamination and substandard foods. Unsafe foods would face prosecution. FDA, Maharashtra, has enabled 7.7 lakh licences and registration, which is highest in India with 36 per cent. This was possible because FDA, Maharashtra, has organised different camps to bring about awareness on the Act.”
He elaborated, “The process for issuing licences and registration was now available online, providing transparent and time-bound activities. We are looking forward to work hand-in-hand with the industries especially with the Make in India campaign so that consumers get wholesome food.”
Highlighting the need for harmonisation in context than content, Dr Joseph Lewis, chairman-regulatory affairs committee, (PFNDAI), stated, “Food regulations were about balancing food diversity with safety practices. India is abundantly blessed with 52 per cent of cultivable land (11 per cent world average) with 46-60 different soil types and 15 major climates - all conducive to producing a variety of agricultural commodities. However, innovation provides challenge in converting agricultural commodities to processed foods.”
He added, “Prevention of Food Adulteration Act, 1954, provided, a mere framework for combating adulteration while the Food Safety and Standards Act, 2006, widened the scope of the law to include a risk framework. What needs to be achieved is the harmonisation in the processes of standardisation, adulteration and innovation. We are just copying the regulations content with the places which have no relevance. We should not copy the content but should harmonise with the context. The Indian law does not take into consideration safety of the foods when adulteration is assessed.”
Speaking on the topic, “Impact of FSSAI Regulations on Food Industry,” Prabodh Halde, head, technical-regulatory, Marico Ltd, stated, “India could be a leading food supplier of the world if the production side of agriculture is taken care of in an optimal manner. Owing to the fact that India is one of the producers of perishable commodities, it is important to gear up the food processing industry, which is still in nascent stages valued at Rs 4 lakh crore.”
Inspired by the Modi mantra, Halde stated, “The regulatory role of the food industry should also work with the framework of the 'Make in India' campaign with minimum government and maximum governance and single-window clearance.”
The next to address the session was Dr Laxmi Ananthnarayan, associate professor, DFET and ICT. He opined, “Food safety and quality should be ensured through advanced technology. Food needed to be standardised, safe for consumption, acceptable from sensory view point and nutritious. Markets for food are now global, giving ample scope for contamination with the arrival of genetically modified foods. This gives rise to good manufacturing practices. Quality of food is not always visible and so food quality and food safety are interdependent. The FSSAI law should provide specification on consumer protection.”
Delivering the welcome address, Sharad Upasani, vice-chairman, MVIRDC World Trade Centre, pointed out, “The Indian food processing industry is a sunrise industry estimated to be US$67 billion, employing 13 million people directly and 35 billion indirectly. Value addition to food products is expected to increase from 8 per cent to 35 per cent by end of 2025. Regulations for the industry are crucial giving rise to the Food Safety and Standards Act, 2006. The law provides safety standards for scientific processes, manufacturing, storage, distribution, sale and import, thereby ensuring safe and wholesome food for human consumption.”
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