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[This article belongs to Volume - 138, Issue - 01]

Abstract :

Food safety always talks about the safe food that should be free from unintentionally added components like contaminants (physical, chemical, and biological contaminants) orintentionally added components like adulterants. Both adulterants and contaminants can make the food unsafe for human consumption and can cause health hazards (Aggarwal, n.d.). Food- borne threats like microbial and chemical contaminants can continuously associate with public health risks and can lead to a decrease in food trade with significant financial losses and social costs.1 Controlling of entry of contaminants into the food chain is a difficult task. It may enter at any point from the harvesting stage to the consumption stage. Several issues are responsible for contaminant/hazard entry into a food production process flow, which include poor sanitarypractices, poor handling practices, poor manufacturing practices, poor transportation and storage practices, and usage of contaminated primary commodities like raw materials, the absence of proper control and preventive measures at each and every stage of the food chain, etc.2 Supplying/exporting of poor quality and contaminated food to foreign countries may lead to the cancellation of consignments and it creates a big barrier to trade, reflecting decreasesin foreign exchange. In order to facilitate the global trade of Indian products and making their availability in major leading retailer chains, food safety industry standards play a key rolein producing the product safely in a consistent manner. In 2006, Food Safety and Standard Authority of India (FSSAI)—a regulatory body under the Ministry of Human Health and Welfare—came into force to implement the science-based standards to provide safe food throughout the food supply chain for customer consumption. Initially India is supported by different sector-based acts. After implementation of FSSAI everything got canceled and was laid on a single platform.3 It is observed that most of the food business operators are not aware of the different standards of demand by the exporting countries and even about our Indian standards. In a survey conducted by FICCI recently it came to be known that nearly 30% of food business operators and industry holders are unaware of compulsory implementationof FSSAI standards to run a business (The Financial Express, 2010). This information is an attempt to create awareness among food business operators, primary producers, manufacturers, and retailers related to the different food safety certification schemes and standards to bring out safe and quality products from a food industry

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