Food Safety Precautions

Food safety is a major concern in India, as the country has a largely different food system with a variety of indigenous specialties and is subject to frequent and frequently severe environmental hazards. As a result, it’s important to take redundant preventives when eating food in India to insure a safe and pleasurable experience. The first step in icing food safety is to insure that all food is cooked to the proper temperature.

It’s crucial to check that all food is handled, kept, and prepared in a sanitary manner when dining out in India. Additionally, it’s critical to pick eateries with a solid reputation and a loyal local clientele. This can support the assurance of the food’s safety and high caliber.

Besides, it’s important to drink only bottled water and to avoid drinking valve water or ice cells, both of which may contain dangerous bacteria or other substances. By following these simple preventives and being apprehensive of the implicit pitfalls, it’s possible to enjoy a safe and pleasurable dining experience in India.

Physical Hazards of Food

A physical hazard is any physical material not normally found in food, which causes illness or injury

  • wood
  • stones
  • parts of pests
  • hair
  • Stems and seeds
  • Bone fragments and feathers
  • Matchsticks
  • Jewelry
  • Nails, nuts, and bolts
  • Strings and Jute fibers
  • Button
  • Bidis & Cigarettes

Invisible Chemical Hazards in Food

Chemical hazards are chemicals or deleterious substances which may be intentionally or unintentionally added to foods

  • Cleaning chemicals
  • Adulterant
  • Excess of permissible food additives
  • Non-permissible food additives
  • Veterinary residues
  • Pesticide residues

Visible Biological Hazards in Food

Biological hazards are living organisms and include microbiological organisms

  • Worms
  • Caterpillar 🐛
  • Cockroaches
  • Weevils
  • Fly

Microbiological Hazards in Food

Those micro-organisms which are associated with food and cause diseases are termed food-borne pathogens. There are two types of food-borne diseases from microbial pathogens—infections
and poisoning.

  • Bacteria
  • Yeast
  • Protozoa
  • viruses
  • Molds

Food Safety & Standards Authority of India (FSSAI) & Food Safety & Standards Act

India’s food industry is governed by the Food Safety and Standards Authority of India (FSSAI), a statutory authority. The Food Safety and Standards Act, of 2006, which offers a legal framework for the safety, quality, and standards of food items in the nation, led to the establishment of the FSSAI in 2006. The FSSAI has the authority to control and oversee the production, storage, distribution, sale, and import of food items. It has been tasked with developing science-based standards for all food products sold in India.

All food products in India must meet certain standards for wholesomeness, safety, and quality, according to the FSSAI. It collaborates closely with other partners, the industry, and the government to promote healthy food for all customers. The FSSAI also creates educational initiatives to increase public understanding of food safety, nutrition, and hygiene.

The FSSAI is also actively involved in encouraging the development of India’s food processing businesses and has established the Food Safety and Standards Institute (FSSI) to that end. The FSSI offers technical assistance and direction to the food sector through consultations, pieces of training, research, development, and other activities.

The FSSAI also works nearly with the Central and State governments to regulate food safety in the country. It regularly monitors the food business in India and ensures that the norms of food products meet the necessary conditions set by the FSSAI. It also ensures that the food products are duly labeled and that impurity is avoided at all stages of manufacture and distribution.

By working nearly with the government and industry stakeholders, the FSSAI is suitable to insure the safety and quality of food products in India and promote healthy eating habits among the general public.

FSSAI New Guidelines 2022 on Food Safety Precautions

The Food Safety and Standards Authority of India (FSSAI) is constantly updating its guidelines to ensure the safety and quality of food products in India, as well as to promote healthy eating habits among the general public.

In 2021, the FSSAI released new guidelines on food safety and standards. These guidelines are expected to become effective in 2022. Some of the key changes that have been proposed include:

Increased focus on nutrition and health: The new guidelines will focus on nutritional labeling, food safety processes, and the promotion of healthier diets.

Improved food safety processes: It envisages provisions for more stringent food safety processes, such as HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 certification.

Enhanced labeling requirements: It will require food manufacturers to provide detailed information about their products, including the ingredients used, nutrition facts, product weight, date of manufacture, and best-before date.

Strengthened safety measures for food factories: It includes several measures to ensure that food factories are safe and secure, including requirements for on-site inspections and improved surveillance systems.

More stringent standards for imported food products: These include tougher standards for imported food products, including greater scrutiny of the source and quality of the products.

Overall, the new guidelines will help to ensure that all food products in India meet the required safety and quality standards, and will promote healthier eating habits among the general public.

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