In food safety and standards, compliance is paramount to ensure consumer well-being. Recently, the Food Safety and Standards Authority of India (FSSAI) issued a crucial directive under Section 16(5) of the FSS Act, shedding light on the usage of processing aids in food products. Here’s a breakdown of what you need to know:
Background:
FSSAI has outlined a list of processing aids permitted in various food products through Gazette Notifications, most notably No. Stds/Processing aids/Notification/FSSAI/2018 dated 09.10.2020. These notifications have been amended several times, with the latest amendments coming through notifications dated 04.03.2021, 27.10.2022, 11.01.2023, and 21.02.2023. These regulations fall under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Ongoing Considerations:
In addition to the existing list, FSSAI is actively considering several processing aids for inclusion in the regulatory framework. These deliberations are being conducted by the Working Group (WG) on Processing Aids and the Scientific Panel on Food Additives, Flavourings, Processing Aids, and Materials in Contact with Food.
Provisional List of Processing Aids:
Recognizing the time-consuming nature of regulatory processes, FSSAI, in its 41st meeting, has decided to create an active list of processing aids on a provisional basis. This list, detailed in the Annexure, serves as a reference for food businesses until formal amendments are gazette notified.
Regulatory Assurance:
While food businesses may utilize processing aids listed in the Annexure based on technological grounds, it’s crucial to note that the Commissioners of Food Safety of all States/UTs and all Central Licensing Authorities have been directed not to take punitive action against FBOs for using these processing aids. This directive aims to provide a regulatory buffer until formal enforcement mechanisms are in place.
Authority and Compliance:
This directive has been issued with the approval of the Competent Authority under Section 16(5) of the Food Safety and Standards Act, 2006, highlighting the regulatory framework’s commitment to adaptability and consumer safety.
Conclusion
The latest direction from FSSAI underscores the dynamic nature of food regulation and the collaborative efforts to ensure compliance while safeguarding public health. As stakeholders in the food industry, it’s essential to stay informed and aligned with evolving standards for the benefit of all consumers.
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