Catch the street vendor, too

Can you comment on how many foods have been rejected by FSSAI so far and why?

Companies like Tata Starbucks syrups, Amway Nutrilite range, Del Monte, Ferrero, General Mills, Kelloggs India, Oriflame, Ranbaxy and Mcain to name a few have been asked to withdraw some of their products from the market as they are still awaiting approval.

How do our regulations compare with those of other countries?

The Indian food safety authority has old redundant laws from the PFA act of 1954, and the industry has been pleading with FSSAI to harmonise them with CODEX standards which are approved by WHO and United Nations. There is an urgent need for international norms and practices to be adopted and the old redundant regimen should be done away with. Things seem to be finally moving in that direction now, for the PMO is said to have given a stricture to food safety authorities to adapt to the international practice of sampling.

What are the current trends in Indian food importing patterns?

The new mantra is gluten-free products, health food and speciality food items. The upscale markets have a great appetite for these categories which entail our importers to expand their portfolios.

What changes and modification do food importers seek to bring with FIFI. How you convene your voice to the government/policy-makers?

We at FIFI seek the opening up of the F&B sector with lowering of customs tariff, reducing non-tariff barriers, and updating of animal and plant quarantine laws. We also look for upgrading of airport infrastructure, especially for international dairy and meat products. In fact, we have recently given our suggestions on the draft of the FSS Act and also talking to various ministries on related matters.

Besides, our forum has been working closely with FSSAI since its inception to evolve better understanding of food laws and create a healthy trade environment for compliance. We also come out with a periodic report with risk-based analyses to educate the trade.

How are imported foods monitored in the country?

Any product entering Indian soil has to go through stringent norms before being allowed into the market. These also include proper lab tests. We would like a level plain field for all food and beverage products whether produced in India or abroad.

The introduction of FSSAI has brought some clarity on issue and is a reform appreciated by the industry. One must also understand that the quality of food products is also governed by factors like temperature, humidity and cleanliness. Consumers have to adhere to the storage conditions of the product to get the optimum quality.

nWhat changes and modification do food importers seek to bring with FIFI. How you convene your voice to the government/policy-makers?

We at FIFI seek the opening up of the F&B sector with lowering of customs tariff, reducing non-tariff barriers, and updating of animal and plant quarantine laws. We also look for upgrading of airport infrastructure, especially for international dairy and meat products. In fact, we have recently given our suggestions on the draft of the FSS Act and also talking to various ministries on related matters.

Besides, our forum has been working closely with FSSAI since its inception to evolve better understanding of food laws and create a healthy trade environment for compliance. We also come out with a periodic report with risk-based analyses to educate the trade.

What is the impact of adulterated food on the health of our citizens?

The cost of bad health is not only borne by the citizens but also has a negative impact on the health of the nation. Citizens are becoming more prone to adulterations because the most amazing aspect of food safety in India is that FSSAI does not wish to bring traditional foods under its ambit. Therefore, a sweetshop could be using rancid carcinogenic oil to fry its samosas, bhaturas or kachoris but nothing can be done about it because it falls under the category of traditional Indian food. Similarly, we have street vendors serving the most unhygienic food under highly unclean cooking conditions, but we never hear of FSSAI monitoring them. That’s because these small-time sweetshops and roadside eateries will not make as big news as say a big company or a multinational that has been caught adulterating its food.

Can we hope for better food safety standards in the country?

There is an expeditious need to update our food safety standards and create a healthy environment for consumers without any fear. FSSAI should have a joint committee with consumer groups, industry associations and technical people and discuss the various concerns of the trade. They also need to enhance their lab infrastructure with new innovative technologies. Besides, the FSSAI should also have a technical officer in their head office which would help create better understanding of the various concerns of the industry.