FSSAI to hold Enforcement Drives During the Festive Season
FSSAI has issued a notification on enforcement drives that will be conducted to keep a check on possible adulteration of food products especially during festivals. Additionally, Food Safety on Wheels (FSW) will be positioned in the prominent markets and on the basis of specific intelligence input.
FSSAI Labs testing Fortified Rice to Report Results on Infolnet Portal
The Food Safety and Standards Authority of India (FSSAI) has issued an order mandating that FSSAI notified laboratories must upload test reports of Fortified Rice Kernel (FRK) and Vitamin-Mineral Premix for FRK on the Infolnet Portal. Additionally, all these laboratories must also submit monthly reports of tests carried out by them.
FSSAI directs Detailed Ingredient Labeling for Fortified Foods
FSSAI emphasizes the importance of specifying the exact ingredients in the list of ingredients on labels or accompanying documents for both retail and non-retail containers. By providing a detailed ingredient list, FBOs can ensure that consumers and regulatory authorities have access to accurate and comprehensive information about the composition of fortified foods.
Celebrating 60 Years of Codex Alimentarius: FSSAI and FICCI Organize Seminar
The seminar consisted of two panel discussions on the future of Codex and the imperative to enhance capacity for greater Codex participation in the coming decade. India’s engagement in Codex activities were also recognized, with achievements such as hosting the Codex committee on spices and culinary herbs, co-hosting various sessions on food hygiene and contaminants, and chairing and co-chairing working groups within the Codex system.
FSSAI publishes Updated List of Recognised Food Testing Laboratories
The present list includes the validity of the laboratories’ NABL accreditation, scope of testing as on 26th October, 2023 for the purpose of carrying out the analysis of food samples taken under the Food Safety and Standards Act, 2006 and Rules and Regulations made thereunder.
Draft Non-Basmati Aromatic Rice Grading and Marking Rules, 2023
These proposed rules are poised to contribute to the assurance of the quality, safety, and labeling standards of Non-Basmati aromatic rice intended for human consumption. It is expected that they will have a positive impact on consumer confidence and the overall rice industry in India, fostering improved quality and trade practices in the sector.
Inclusion of QR Codes on Food Products for Accessibility by Visually Impaired Individuals
FSSAI suggests that one effective means of facilitating easy access to nutritional information for visually impaired individuals is to incorporate Quick Response (QR) codes on product labels. These QR codes should include product details such as ingredients, nutritional information, allergens and their warning, manufacturing date, best before/ expiry/ use by date and contact information for customer inquiries.
Products with S-Adenosyl-L-Methionine (SAMe) are not considered as Food Products
The Food Safety and Standards Authority of India (FSSAI) has stated that the ingredient/ product with S-Adenosyl-L-Methionine (SAMe) is not considered as food. It has directed that all products containing this compound as an ingredient alone or in combination with other ingredients should not be available in the market under an FSSAI licence.
FSSAI Launches Eat Right Creativity Challenge for Millets on World Food Day 2023
The “Eat Right Creativity Challenge for Millets” nurtures creativity and also fosters a deeper understanding of the importance of millets in maintaining a healthy lifestyle. It is expected to contribute significantly to the broader goal of improving public health and nutrition across India.
FSSAI distributes Food Safety ‘Magic Boxes’ to Promote Food Safety Education among Young Students
This initiative promotes food safety education and seeks to foster a generation of informed and health-conscious individuals, as well as emphasises the importance of millets in diets. The Food Safety Magic Box is specifically designed to ignite curiosity among students and empower them to distinguish between safe and unsafe food.
