B5: Initiatives by Food TecKnow

06 April 2019 23:32

1. FOSCOS - license and reg

1. Bhog - Hygienic offering to God
2. Hygiene Rating - Hygiene at Industry, informed choice to consumer
3. FSDBs - informed choice to consumer
1. RUCO - environment
2. Heart Attack Rewind - transfat
3. Swasth Bharat Yatra - Awareness champaign for safe food
4. Gandhi Ji on a bicycle - Good health and good food
1. ReCHAN - Manufacturing of Health Supplements and Nutraceuticals
2. CHIFSS - protection of consumers and create an innovative
environment for the industry
1. NetProFaN - Association
2. FSKAN - association
3. NetPro.FaN - association
1. Books - orange, Pink, Yellow,
2. DART
3. State Food Safety Index - performance of states
4. Food Safety Magic box - DIY kit for children to check adulterants
5. RAMAN 1.0 - adulteration in edible oil

1. BHOG

https://fssai.gov.in/snfbhog/assets/video/elearning-film.mp4

2. RUCO
1. RUCO = Repurpose used cooking oil
2. collection and conversion of used cooking oil to bio-diesel.
3. 64 companies at 101 locations have been identified to enable collection of used cooking oil. For instance:
McDonald’s has already started converting used cooking oil to biodiesel from 100 outlets in Mumbai and
Pune.
4. FSSAI wants businesses using more than 100 litres of oil for frying, to maintain a stock register and
ensure that UCO is handed over to only registered collecting agencies.
5. Target = to recover 220 crore litres of used cooking oil for the production of biodiesel by 2022
6. maximum permissible limits for Total Polar Compounds (TPC) have been set at 25%, beyond which the
cooking oil is unsafe for consumption
7. the new regulation addresses the way this oil is discarded.
8. Current affairs: Dehradun-based Indian Institute of Petroleum has successfully finished a pilot test to
convert used cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional
ATF and used as aircraft fuel.

Mains Page 1
 ATF and used as aircraft fuel.
9. Biodiesel Association of India (BAI)

3. ReCHAN
1. Resource Centre for Health supplements and Nutraceuticals.
2. It is a collaborative initiative of FSSAI, IADSA and CII to foster a culture of best practices in the area of
Manufacturing and Standards formulation of Health Supplements and Nutraceuticals

4. CHIFSS
FSSAI has joined hands with CHIFSS (CII-HUL Initiative on Food Safety Sciences) with the purpose of
driving activities related to science based food safety in the country, to strengthen protection of
consumers and create an innovative environment for the industry.

5. Hygiene Rating
There should be at least one trained and certified Food Safety Supervisor (on maximum 25 employees)
in each Food Service Establishment.
Key Responsibilities of FSS are:
1.To carry out implementation of hygiene as per FSS Regulations in their respective food outlets.
2.To train the food handlers in their outlets about safe food handling practices.

FSSAI Food Hygiene Rating Scheme aims to allow consumers to make informed choices about the places
where they eat out & through these choices, encourage businesses to improve their hygiene standards &
thus reduce the incidence of food-borne illness.

This is a distinguished certificate granted to Food Businesses which promote nutrition and food/water
safety and security to the larger community. After a FBO obtains 4+ in hygiene rating, he may volunteer
for becoming a “Responsible place to eat”. It is a voluntary initiative that can be undertaken by an FBO to
add value to society and thereby increasing its own commercial viability.

6. Food Safety Display Boards

FSDBs are informative board which primarily display food safety and hygiene practices to be followed by
FBO in their establishment along with the FSSAI License/ Registration Number, which is the existing
mandatory requirement by FSSAI.

7. State Food Safety Index (SFSI)

1. It is a quantitative and qualitative benchmarking model that measures performance of States work
towards ensuring safe food for citizens
2. on five parameters of food safety. The categories included
a. Human Resources and Institutional Arrangements = To check availability of strong culture and
ecosystem of enforcement.
b. Compliance = Measures overall coverage of food businesses in licensing & registration.
c. Food Testing- Infrastructure and Surveillance = Measures availability of adequate testing
infrastructure with trained manpower in the States/ UTs for testing food samples.
d. Training and Capacity Building = training and capacity building of regulatory staff and laboratory
personnel.
e. Consumer Empowerment = Measures the performance of States/ UTs in various consumer
empowering initiatives of FSSAI.
3. ensure comparison among similar entities, index is divided in 3 categories. State/UTs topped in 2019-20
Index
a. Large state: Gujarat followed by Tamil Nadu and Maharashtra.
b. Small state: Goa followed by Manipur and Meghalaya.
c. UT: Chandigarh followed by Delhi and Andaman Islands.

8. Food Safety Magic Box

1. An innovative solution to take food safety to schools

Mains Page 2
 1. An innovative solution to take food safety to schools
2. This do-it-yourself (DIY) food testing kit comprises a manual and equipment to check for food
adulterants, which schoolchildren can use in their classroom laboratories.

9. Swasth Bharat Yatra

1. To commemorate 150 years of the Mahatma’s 150th birth anniversary in 2018.
2. to spread the message of ‘Eat Right India’. This pan-India cyclothon
3. creating awareness on safe & healthy diets

10. Gandhiji on a Bicycle

1. a statue of
2. To symbolize the ongoing journey towards good health,

11. Network of Professionals in Food and Nutrition (NetProFaN)

A unique endeavour to mobilize people across the country for safe and healthy food by leveraging the
local network and chapters of professional associations

12. RAMAN 1.0

1. to instantly check for adulteration in edible oil
2. It is handheld spectrometer, by Oak Analytics

13. Food Safety Knowledge Assimilation Network (FSKAN)

FSSAI under its mandate as specified in Section 16, 3(e) have to establish a system of network of
organizations with the aim to facilitate a scientific co-operation framework by the co-ordination of
activities, the exchange of information, the development and implementation of joint projects, the
exchange of expertise and best practices in the fields within the Food Authority’s responsibility.
To achieve food safety, strong, functional links must be built between the regulators, experts
(Institutions/Universities/Organizations) and other sectors to ensure effective cross-sectoral
collaboration. The regulator must play a pivotal role in building a community of various scientific experts,
who share common goals and responsibilities. This partnership should encompass consumer, food
industry as well as national authorities. Key players need to have timely access to reliable and up-to-date
information including emergency alerts so that collective actions can be taken.
While developing high quality globally relevant scientific advice, consideration has to be given to the
entire food production chain as appropriate as well as all relevant and accessible data and regular
updates are to be made to ensure consistency with the most recent developments.
FSSAI being the primary regulator for safe and wholesome food in the country, will pre-dominantly
engage on issues of food safety, risk-assessment, emerging risks, sanitary and phyto-sanitary concerns,
food consumption studies and any other issues and concerns notified from time to time. FSSAI would
therefore maintain such Institutions on its network for the established expertise with a view to engage
with them on a continuing basis. It will serve as a source of scientific advice and to communicate on risks
associated with the food chain, thereby contributing to ensuring a high level of consumer protection and
maintaining confidence in the food supply.
With an aim to achieve this, FSSAI will engage Experts/Scientists, Institutes, Organizations, Universities
and National Authorities and the engagement may be on project basis, where FSSAI will enter into
sponsored agreements/ grants for R&D or specified studies/ surveys etc.
Taking a proactive role, FSKAN will provide a platform to identify food safety issues concerned by
industry, government and the public, to exchange views among industrial representatives and food
safety experts, tackling food safety issues within the University or with other institutions.
Key areas:
a. Food safety and hygiene
b. Food Standards
c. Food Nutrition
d. Food consumption and the exposure of individuals to risks related to the consumption of food;
e. Incidence and prevalence of biological risk;
f. Contaminants in food;
g. Residues of various contaminants;

Mains Page 3
 g. Residues of various contaminants;
h. Identification of emerging risks; etc
Two Components of FSKAN:
○ Assimilation of information with scientific experts nationally or internationally on emerging food
safety issues and best practices in the fields within the Food Authority’s responsibilities
○ Formulation and execution of joint projects (pull and push type) where gaps or uncertainty in risk
assessment for food safety exist
14. NetPro.FaN
NetPro.FaN is envisioned as a collective of professional bodies and experts in the areas of food, nutrition
and public health to come together to contribute to national efforts to improve the status of food safety
and nutrition

15. Heart Attack Rewind

It is the first mass media campaign of its kind – will support FSSAI’s global target of eliminating transfat in
India by the year 2022.

16. FOOD SAFETY COMPLIANCE SYSTEM (FOSCOS)

1. It has replaced existing Food Licensing and Registration System.
2. FoSCoS is cloud based, food safety compliance platform that will act as one stop point for all regulatory
and compliance engagements of FSSAI with Food Business Operators.
3. It will enable pan India integrated response system to any food fraud and ensure an advanced risk based,
data driven regulatory approach.
4. To eliminate errors and grant licences quicker, licensing process for food manufactures will be based on a
standardised food product list on FoSCoS.
17. Books
1. Orange Book
2. Pink Book
3. Yellow Book
18. No sale of junk food within 50 metres of school campus
1. to provide a safe, nutritious and healthy diet for school children.
2. foods high in fat, salt and sugar (HFSS) cannot be sold to schoolchildren in school canteens or mess
premises or hostel kitchens or within 50 metres of the school campus
3. Anyone operating in such premises have to obtain License/registration, and comply with Schedule 4
requirements of hygienic practices.
4. School administrations have to promote the consumption of a safe and balanced diet in the school as per
the guidelines issued by the National Institute of Nutrition (NIN)

19. Aaj se thoda kam

20. Eat Right India

Note: FSSAI is awarded with Food Systems Vision Prize for its EAT Right India Initiative
Food Systems Vision Prize = the prize is for organizations across the globe that have developed an inspiring
vision of the regenerative and nourishing food system that they aspire to create by the year 2050.
- new logo and tagline ‘Sahi Bhojan. Behtar Jeevan.’
About:
• It is the new healthy eating approach which places citizens at the centre of a Health Revolution through
food and fitness.
• The FSSAI has put in place robust regulatory measures under three major pillars: Eat Safe, Eat Health
and Eat Sustainably for the programme.
• limit for Total Polar Compounds (TPC) at 25% in cooking oil to avoid the harmful effects of reused
cooking oil.
• FSSAI has trained food safety supervisors for capacity building under the Food Safety Training and
Certification (FoSTaC) initiative. They will sensitise people and food vendors on food safety.
• This movement is aligned with the government’s flagship public health programmes such as POSHAN
Abhiyaan, Anemia Mukt Bharat, Ayushman Bharat Yojana and Swachh Bharat Mission as well as the ‘Fit

Mains Page 4
 Abhiyaan, Anemia Mukt Bharat, Ayushman Bharat Yojana and Swachh Bharat Mission as well as the ‘Fit
India' Movement', recently launched by PM Modi.

21. Food Safety Training and Certification (FoSTaC)

1. Food Safety Training & Certification is a large scale training programme for the food business operators.
2. All food businesses having Central Licences or State Licenses should have at least one trained and
certified food safety supervisor for every 25 food-handlers or part thereof on all their premises.
3. The food safety supervisors will be certified & trained under FoSTaC.
4. There are 16 courses in three levels, Basic, Advanced & Special.
5. For general understanding on FoSTaC please visit : www.fostac.fssai.gov.in

22. Food Safety mitra

1. To assist small FBOs, FSSAI has launched an initiative of Food Safety Mitra who will help FBOs with
licensing and registration, training and hygiene rating.
2. Food Safety Mitra will be an individual professionally trained and certified by FSSAI who assists in
compliances related to FSS Act, Rules & Regulations.
3. The Food Safety Mitra Scheme provides for Digital Mitra, Trainer Mitra and Hygiene Mitra:-
○ Digital Mitra: To assist FBO in their compliances on online portals of FSSAI.
○ Trainer Mitra: To train FBOs regarding the Food Safety Act, Regulations and implementation.
○ Hygiene Mitra: To do Hygiene Ratings of FBOs.
4. It creates self-employed compliance structure through the Food Safety Mitra Scheme
5. It complements the work of FSSAI and the State Food Authorities.

The detailed Scheme Brochure for the Food Safety Mitra Scheme specifying roles & responsibilities of

Mains Page 5
 The detailed Scheme Brochure for the Food Safety Mitra Scheme specifying roles & responsibilities of
Food Safety Mitras, Operational Guidelines, Eligibility Criteria, Code of Conduct etc. are available at
https://fssai.gov.in/mitra/
23. Detect Adulteration with Rapid Test (DART)
1. The Food Safety and Standards Authority of India (FSSAI) has released a manual for quick detection of
adulterants in everyday food items.
2. The book “Detect Adulteration with Rapid Test (DART)” lists 41 easy tests that can be done at home..

24. Clean Street Food

Street food in India offers delicate food at affordable prices. So, To ensure that vendors maintain quality and
hygiene in the food served, FSSAI has started Clean Street Food Hub Project with State Food Safety
Department. Clean street food hub = hub of 50 or more vendors, shops and stalls selling popular street food
comprising more than 80 per cent local and regional cuisines.
Parameters: Personal hygiene of food handlers, location and facilities, cleaning and sanitation, water supply
and quality, pest control, leftover and waste disposal.
Prospective spots are identified in different states.
Challenges in implementation:
1. Space constraints
2. convergence of various departments will have to be ensured before rolling it out.
3. implementation of the project in the state might take some more time
4. majority of street food vendors operate from encroached spaces which belong to the Public Works
Department and Tourism Department
5. involves a large sum of money in training and infrastructural facilities for setting up clusters
6. Eviction by Authorities.

25. Food Safety on Wheels

• food products in different areas around the country. They are used to educate the public and give
awareness about the hygiene of foods. They have laboratories that have been equipped with testing
facilities and their uses are as follows.
○ It quickly tests and detects the presence of common adulterants in foods
○ It is used to spread awareness of food safety and hygiene
○ It conducts training and certificate programs for people involved in the food business
○ FSSAI provides one mobile unit to each state or union territory to monitor the hygiene of the food
and also the personal hygiene of the employees.
• The labs that come under the State Food Testing Labs should be strengthened in all the 45 State food
labs by providing them with state-of-art, high-end food testing equipment inclusive of microbiology
labs.

26. Food Smart Consumer,

1. It is an online platform developed to provide credible information to consumers about food safety,
hygiene & nutrition.
2. Major highlights of the website include claim/myth busters, smart buying guides, consumer rights,
guidance notes of consumer interest
3. Provides resource gallery of popular publications of FSSAI.
4. Grievance redressal - Consumers can also raise their grievance through this platform related to food
safety for effective & timely redressal by state authorities & food businesses.
5. Food businesses appoint one nodal officer & are also trained at back hand to effectively redress the
consumer grievances.

Mains Page 6
27. Food Safety Connect
enable citizens to share their concerns regarding food safety violations. It also allows a consumer to know
their rights, track Food Business Operators license/registration certificate authenticity and view related
articles/videos on food safety.

Mains Page 7