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25.6 Food Safety
Food safety is a concept that the food will not cause any harm when consumed
according to its intended use (ISO 22000 2005; Shukla et al. 2014). One of its major
areas of concern is to provide safe food to consumers in the growing competitive
global markets. The responsibility of providing safe food lies with all the stakeholders of a food chain including farmers and growers, manufacturers and processors,
food handlers and consumers (Gibney et al. 2009; Shukla et al. 2014).
The Hazard Analysis Critical Control Points (HACCP) is a program within the
food industry designed to promote food safety and prevent contamination by identifying all areas in food production and retail where contamination could occur
(Gibney et al. 2009; US FDA 2018). Increased production of processed food, rapid
urbanization and changing lifestyles have led to a shift in dietary patterns as people
are consuming more foods high in energy, fats, free sugars or salt, and people do not
eat enough fruit, vegetables and dietary fibre such as whole grains (WHO 2018). In
1963, FAO and WHO jointly established the CAC with its member states from all
round the world. CAC has instituted many specialized committees to formulate food
standards based on scientific recommendations in all the fields of food safety and
quality to ensure that food is safe for trade. The Food and Agriculture Organization
(FAO) guideline (FAO/WHO 2003) on “Strengthening national food control systems” is focused on government agencies and food control authority self–assessment and capacity building. The assessment is based on six elements (food control
management, food legislation, food inspection, official food control laboratories
and food safety and quality information, education and communication) (FAO/
WHO Codex Alimentarius 2018). The growing interest in nutrients and related substance such as fortificants, antioxidants, supplements etc. has prompted FAO and
World Health Organization (WHO 2018) to develop guidelines for establishing safe
upper levels of intake for nutrients and related substances (FAO/WHO 2006; Gibney
et al. 2009; van der Meulen 2010).
In US, the Food and Drug Administration (FDA) closely monitors the ingredients, foods and beverages in food supply and protects public health by ensuring that
foods and dietary supplements are properly labelled and are safe for consumption
(Marcus 2013; USFDA 2018).
In Europe, European Food safety Authority (EFSA) is the major regulatory
authority that serves under the European legislative and executive institutions along
with 28 EU Member States. EFSA plays a crucial role in assembling and scrutinizing scientific data on risks correlated with the food chain to guarantee and communicate that European risk assessment is assessed by the extensive amount of
appropriate, accurate, and timely accessible scientific data on food safety matters
(EFSA 2018).
In India, Food Safety and Standards Authority of India (FSSAI), established as
per the Food Safety and Standards Act, 2006 (FSS Act 2006), promotes and create
awareness about food safety under the supervision of Ministry of Health and Family
Welfare, Government of India as per the FSS Rules 2011, and Regulations 2011,
K. Sharma et al.
25.6 Food Safety
Food safety is a concept that the food will not cause any harm when consumed
according to its intended use (ISO 22000 2005; Shukla et al. 2014). One of its major
areas of concern is to provide safe food to consumers in the growing competitive
global markets. The responsibility of providing safe food lies with all the stakeholders of a food chain including farmers and growers, manufacturers and processors,
food handlers and consumers (Gibney et al. 2009; Shukla et al. 2014).
The Hazard Analysis Critical Control Points (HACCP) is a program within the
food industry designed to promote food safety and prevent contamination by identifying all areas in food production and retail where contamination could occur
(Gibney et al. 2009; US FDA 2018). Increased production of processed food, rapid
urbanization and changing lifestyles have led to a shift in dietary patterns as people
are consuming more foods high in energy, fats, free sugars or salt, and people do not
eat enough fruit, vegetables and dietary fibre such as whole grains (WHO 2018). In
1963, FAO and WHO jointly established the CAC with its member states from all
round the world. CAC has instituted many specialized committees to formulate food
standards based on scientific recommendations in all the fields of food safety and
quality to ensure that food is safe for trade. The Food and Agriculture Organization
(FAO) guideline (FAO/WHO 2003) on “Strengthening national food control systems” is focused on government agencies and food control authority self–assessment and capacity building. The assessment is based on six elements (food control
management, food legislation, food inspection, official food control laboratories
and food safety and quality information, education and communication) (FAO/
WHO Codex Alimentarius 2018). The growing interest in nutrients and related substance such as fortificants, antioxidants, supplements etc. has prompted FAO and
World Health Organization (WHO 2018) to develop guidelines for establishing safe
upper levels of intake for nutrients and related substances (FAO/WHO 2006; Gibney
et al. 2009; van der Meulen 2010).
In US, the Food and Drug Administration (FDA) closely monitors the ingredients, foods and beverages in food supply and protects public health by ensuring that
foods and dietary supplements are properly labelled and are safe for consumption
(Marcus 2013; USFDA 2018).
In Europe, European Food safety Authority (EFSA) is the major regulatory
authority that serves under the European legislative and executive institutions along
with 28 EU Member States. EFSA plays a crucial role in assembling and scrutinizing scientific data on risks correlated with the food chain to guarantee and communicate that European risk assessment is assessed by the extensive amount of
appropriate, accurate, and timely accessible scientific data on food safety matters
(EFSA 2018).
In India, Food Safety and Standards Authority of India (FSSAI), established as
per the Food Safety and Standards Act, 2006 (FSS Act 2006), promotes and create
awareness about food safety under the supervision of Ministry of Health and Family
Welfare, Government of India as per the FSS Rules 2011, and Regulations 2011,
K. Sharma et al.