PREVENTIVE HEALTH – PROTECTION – FOOD SAFETY

FOOD SAFETY

FHO defines food safety “as food having absence of harmful contaminants”

Contaminants are – pathogens, chemicals, adulterants, genetic pollution etc

2015 was celebrated as Food Safety Year by WHO

ISSUES

  • Prevalence of diarrhea
  • Increased risk of non communicable diseases
  • Allergy
  • Instant death

Recommendations

  • Implementation of regulatory mechanism across India
  • Inform consumer about the ingredients
  • Establishments of testing centers
  • Informed choices to consumers

FSSAI( Food Safety and Standard Authority of India)

  • Established through FSSAI Act,2006

Role of FSSAI

  • Accreditation of testing labs
  • Advise central and state govt for smooth flow regulatory environment
  • Licensing
  • Data collection of food processing units
  • Monitoring state level food commissions

Consumer Protection Act , 1986

6 rights for consumers

a)Right to know

b)Right to safety : package, data of manufacture

c)Right to choose : option

d)Right to be heard

e)Right to seek redresses and compensation

f)Right to consumer education labeling

ISSUES WITH FOOD SAFETY

1]Lack of proper testing lab

2]Poor inspection and corruption

3]Lobbying by industries

4]Poor training

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