Food Safety, Standards and Regulations
This section covers Food Safety, Standards and Regulations: FSSAI requirements, HACCP, Codex codes of practice, export inspection, and limits for histamine, heavy metals, residues and labelling. The exam tests which control belongs at which step and which authority governs which market.
Core rules
- The Food Safety and Standards Act, 2006 and the FSSAI Regulations, 2011 provide the domestic framework for licensing, standards, labelling and enforcement.
- HACCP has seven principles: hazard analysis, determine CCPs, set critical limits, monitor, establish corrective actions, verify, and keep records.
- Codex CAC/RCP 52-2003 is a key international code of practice for fish and fishery products.
- Export fish plants are inspected under the Export Inspection Council system; EU-listed establishments need approval and a plant approval number. MPEDA supports seafood export promotion.
- Histamine, heavy metals, antibiotic residues, parasites and labelling are recurring regulatory checks. Many export markets apply a histamine limit of 100 mg/kg for scombroid fish; always confirm the destination standard.
Worked example
A histamine CCP has a critical limit of 100 mg/kg. Twelve samples from a lot give 45, 60, 80, 120, 55, 70, 90, 65, 50, 75, 85 and 95 mg/kg. One result exceeds the limit, so the lot is held, the cause is investigated and the product is not released without a disposition decision. Reasoning: one exceedance at a CCP triggers corrective action; averaging the results would hide it.
Traps
- Calling every process step a CCP.
- Treating HACCP as a zero-risk guarantee.
- Confusing an FSSAI licence with export plant approval.
- Setting a critical limit that cannot be measured.
- Ignoring the destination market standard.