Last reviewed 1 Oct 2026 · Facts as of 1 Oct 2026 · 8 min read
Why food laws?
Food is a basic need, and consumers cannot detect many hazards (adulteration, microbial contamination, residues). Food laws protect public health, prevent fraud, set minimum quality and labelling, enable trade, and give a base for enforcement. Standards also help processors by defining the minimum composition, hygiene and safety.
Evolution of food laws in India
| Law/order | Notes |
|---|---|
| Prevention of Food Adulteration (PFA) Act, 1954 | Main law until 2011; adulteration-based, with a Central Committee for Food Standards |
| Fruit Products Order (FPO), 1955 | Licensing and standards for fruit and vegetable products (Ministry of Food Processing Industries) |
| Meat Food Products Order (MFPO), 1973; Vegetable Oil Products Order, Milk and Milk Products Order (MMPO), 1992, Edible Oils Packaging Order, 1998, Solvent-Extracted Oil Order, Edible Flour Order | Product-specific orders under the Essential Commodities Act |
| Bureau of Indian Standards (BIS) and Agmark | Voluntary or mandatory standards and certification |
| Food Safety and Standards Act (FSS Act), 2006 | A single, integrated, science-based law that replaced the PFA and the above orders; passed in 2006, with FSSAI established in 2008 and the main rules/regulations notified in 2011 (in force from August 2011) |
Food Safety and Standards Act, 2006
Objectives
Consolidate the laws on food; set science-based standards; regulate manufacture, storage, distribution, sale and import of food; ensure the availability of safe and wholesome food.
Key features (outline)
- Establishes the Food Safety and Standards Authority of India (FSSAI), a statutory body (headquarters in New Delhi) under the Ministry of Health and Family Welfare, with a Chairperson, Chief Executive Officer and members.
- General principles: risk analysis, precautionary approach, responsibility of the food business operator (FBO).
- Licensing and registration of food businesses.
- Food Safety Officers, Designated Officers, Adjudicating Officers (for civil penalties), Food Safety Appellate Tribunals, and special courts for serious offences.
- Recognised and notified laboratories (NABL-accredited) and referral laboratories.
- Penalties: for sub-standard food, misbranded food, misleading advertisement, extraneous matter, unsafe food — fines (the amounts are in the Act, from lakhs of rupees) and imprisonment for unsafe food (more severe if it causes injury or death); adjudication of civil penalties and prosecution for criminal offences (check the Act for the amounts).
- Recall procedures, import regulation, imports clearance, and food safety management systems.
FSSAI functions
- Lay down science-based standards for articles of food and regulate manufacture, storage, distribution, sale and import.
- Specify laboratories and their procedures; coordinate with the states.
- Collect data (contaminants, food consumption, residues, emerging risks) and run risk assessments.
- Training and awareness (FoSTaC — Food Safety Training and Certification; Eat Right India).
- Advise the government on food policy.
Licensing and registration (outline; check the current limits)
| Category | Typical eligibility (based on turnover/capacity) |
|---|---|
| Registration | Small FBOs (small food manufacturers, petty retailers, hawkers) with an annual turnover up to about ₹ 12 lakh |
| State licence | Medium businesses (turnover above ₹ 12 lakh up to ₹ 20 crore; manufacturers within specified capacity) |
| Central licence | Large businesses (above ₹ 20 crore turnover), importers/exporters, central government establishments, food in airports/ports, e-commerce |
(Details by category, e.g., milk processing capacity limits, appear in the regulation; registration and licence fees and rules are revised — check the current notification.)
Major regulations under the Act
| Regulation (2011 and amendments) | Content |
|---|---|
| Licensing and Registration of Food Businesses | Procedures, schedules (hygiene) |
| Food Products Standards and Food Additives | Standards for each product group (cereals, fruits and vegetables, beverages, dairy, meat, oils, sweets, etc.), approved additives and their limits |
| Packaging and Labelling | Label contents, nutritional information, claims, date marking, symbols |
| Contaminants, Toxins and Residues | Limits for heavy metals, aflatoxins, pesticide residues, antibiotics |
| Laboratory and Sampling Analysis | Methods and accreditation |
| Prohibition and Restriction on Sales | Products or ingredients banned or restricted (e.g., calcium carbide for ripening) |
| Health Supplements, Nutraceuticals, Foods for Special Dietary Uses | Specific categories |
| Import and Organic Foods | Imports require FSSAI clearance; organic food standards (aligned with NPOP/PGS) |
FSSAI logo and licence number must be printed on packs; the veg/non-veg symbol (green dot/brown dot) is mandatory for packaged food.