Food Safety and Standards Authority of India
FSSAI was established by Former Union Minister Dr Anbumani Ramadoss, Government of India on 5 August 2008 under Food Safety and Standards Act, 2006 which was operationalized in year 2006. The FSSAI consists of a chairperson & 22 members. The FSSAI is responsible for setting standards for food so that there is one body to deal with and no confusion in the minds of consumers, traders, manufacturers, and investors. Ministry of Health & Family Welfare, Government of India is the Administrative Ministry of Food Safety and Standards Authority of India. The following are the statutory powers that the FSS Act, 2006 gives to the Food Safety and Standards Authority of India (FSSAI). # Framing of regulations to lay down food safety standards
# Laying down guidelines for accreditation of laboratories for food testing
# Providing scientific advice and technical support to the Central Government
# Contributing to the development of international technical standards in food
# Collecting and collating data regarding food consumption, contamination, emerging risks, etc.
# Disseminating information and promoting awareness about food safety and nutrition in India. FSSAI is located in 5 regions 
# Northern Region – With head office at New Delhi. # Eastern Region. # North Eastern Region. # Western region. # Southern Region. The Food Safety and Standards Authority of India is a statutory body under Food Safety and Standards Act, 2006. The Food Safety and Standards Act (FSS), 2006 is the primary law for the regulation of food products. This act also sets up the formulation and enforcement of food safety standards in India. The FSSAI appoints food safety authorities on the state level. The FSSAI functions under the administrative control of the Ministry of Health and Family Welfare. The main aim of FSSAI is to
# Lay down science-based standards for articles on food 
# To regulate the manufacture, storage, distribution, import, and sale of food
# To facilitate the safety of food
The FSS Act is a bucket for all the older laws, rules and regulations for food safety. The FSS Act took 7 older acts into one umbrella. # Prevention of Food Adulteration Act, 1954 
# Fruit Products Order, 1955 
# Meat Food Products Order, 1973 
# Vegetable Oil Products (Control) Order, 1947
# Edible Oils Packaging (Regulation) Order 1988 
# Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967 
# Milk and Milk Products Order, 1992. Departments
# SCIENCE & STANDARDS DIVISION (I & II)
# REGULATIONS DIVISION
# QUALITY ASSURANCE DIVISION (I & II)
# REGULATORY COMPLIANCE DIVISION
# HUMAN RESOURCE & FINANCE DIVISION
# GENERAL ADMINISTRATION AND POLICY COORDINATION DIVISION
# INFORMATION TECHNOLOGY DIVISION
# SOCIAL AND BEHAVIOURAL CHANGE DIVISION
# TRADE AND INTERNATIONAL COOPERATION DIVISION
# TRAINING DIVISION
# RAJBHASHA FSSAI has set certain guidelines for food safety research. The Research and Development division is responsible for research with the following objectives:
# Generate new knowledge that would help in continuously updating and upgrading food safety standards that are compatible with international organizations 
# Carry out evidence-based studies for improving or building Rules and regulations. FSSAI has been mandated to perform various functions related to the quality and standards of food and drinks
. These functions in addition to others include "Laying down procedure and guidelines for notification of the accredited laboratories as per ISO17025." The FSSAI notified laboratories that are classified as:
# FSSAI Notified NABL Accredited Labs - 112 
# State Labs - 72
# Referral Labs - 14 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 the following:







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. Formulation of standards of any article of food under the Food Safety and Standards Act 2006, involves several stages. After consideration by the Food Authority, the draft standard is published (Draft notified), for inviting stakeholder comments. Since India is a signatory to the WTO-SPS Committee, Draft Standard is also notified in WTO. Thereafter, taking into account the comments received from the stakeholders, the Standard is finalized and notified in the Gazette of India, and implemented. Consumers can connect to FSSAI through various channels. A GAMA portal for concerns regarding misleading claims and advertisements too is operated. FSSAI issues three types of license based on the nature of the food business and turnover:

Other criteria like the location of the business, number of retail stores, etc. are needed while evaluating the nature of the license application. In 2009 the FSSAI instigated a pilot project "Safe Food, Tasty Food" to improve the safety and quality of food being served at restaurants and other outlets, implementing agencies being local municipal authorities and industry associations (FICCI, CII, AIFPA and NRAI).
History
Food Safety and Standards Authority of India (FSSAI) is a statutory 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.