New Delhi: In a significant move towards simplifying regulations and promoting the ‘One Nation, One Commodity, One Regulator’ concept, the Food Safety and Standards Authority of India (FSSAI) approved various amendments in its 43rd meeting held under the chairmanship of Union Health Secretary, Shri Apurva Chandra. The amendments aim to facilitate ease of doing business, reduce bureaucratic hurdles, and ensure that food businesses adhere to streamlined regulations.
Key Highlights:
- Elimination of BIS or AGMARK Certification: The approved amendments seek to do away with the requirement for Bureau of Indian Standards (BIS) or AGMARK certification for food products. After finalization, food businesses will only need FSSAI certification, eliminating the need to approach different authorities for mandatory certification.
- Standards for Mead and Alcoholic RTD Beverages: The Food Authority approved standards for Mead (Honey wine) and Alcoholic Ready-to-drink (RTD) beverages, aligning regulations with the evolving food and beverage landscape.
- Revision of Standards for Milk Fat Products: The meeting included the approval of the revision of standards for milk fat products. Fatty acid requirements for Ghee will be applicable for other milk fat products, ensuring consistency in regulatory compliance.
- Standards for ‘Haleem’: FSSAI is set to establish standards for ‘Haleem’ as part of the standards for meat products. Haleem, a dish made of meat, pulses, grains, and other ingredients, will now have specific regulations to ensure quality and safety.
- Comprehensive Manuals of Analysis: The Food Authority approved the creation of comprehensive manuals of methods of analysis. These manuals will play a crucial role in ensuring regulatory compliance for various food products.
The amendments approved in the meeting will undergo a draft notification process to invite stakeholder comments before finalization. The move reflects FSSAI’s commitment to creating a business-friendly environment, fostering transparency, and ensuring the safety and quality of food products in the country.
The meeting was attended by representatives from various ministries, industry associations, consumer organizations, research institutes, and farmers’ organizations, emphasizing the collaborative approach in shaping food safety and standards regulations.