FSSAI Registration

Food handling and Standards Authority of India (FSSAI) is an independent body set up under the Ministry of Health and Family Welfare, Government of India The FSSAI has been set up under the Food Safety and Standards Act, 2006, which is a combining rule identified with food handling and guideline in India FSSAI is liable for securing and advancing general wellbeing through the guideline and management of food handling.

The FSSAI is going by a non-leader Chairperson, named by the Central Government, either standing firm on or has held the footing of not beneath the position of Secretary to the Government of India.[6] Rita Taotai is the current Chairperson for FSSAI and Shri Arun Singhal is the current Chief Executive Officer for FSSAI.

The FSSAI has its base camp in New Delhi. The authority additionally has 6 local workplaces situated in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai 14 reference research centres advised by FSSAI, 72 State/UT labs situated all through India and 112 labs are NABL certify private labs informed by FSSAI.

FSSAI was established by former Union Minister Dr Anbumani Ramadoss, Government of India on August 5, 2011, under the Food Safety and Standards Act 2006, which was implemented in 2006. The FSSAI comprises of executive and 22 individuals. The FSSAI is liable for setting norms for food so that there is one body to manage and no disarray in the personalities of buyers, merchants, makers, and financial backers Ministry of Health and Family Welfare, Government of India is the Administrative Ministry of Food Safety and Standards Authority of India coming up next are the legal forces that the 2006 FSS law provides for the creation of the Food Safety and Standards Authority of India (FSSAI).

1. Framing of guidelines to set down food handling principles

2. Laying down rules for accreditation of labs for food testing

3. Providing logical guidance and specialized help to the Central Government

4. Contributing to the improvement of worldwide specialized guidelines in food

5. Collecting and gathering information concerning food utilization, tainting, arising hazards, and so forth

6. Disseminating data and advancing mindfulness about food handling and nourishment in India.

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