Abstract

FSSAI, since its inception, has come of age and introduced major changes in the food industry. It has outrageously performed and brought about several amendments for the betterment of public health. The drafts have helped maintain standardization PAN India and avoided many discrepancies in food safety and hygiene. Its continuous good work throughout has not only benefitted the consumers but also to the environment. The FBOs are now well informed and alert whilst they comply with all the amendments of FSSAI.  The slightest of changes in the processing of food products has proved beneficial. The various drafts in regards with beverages, cereals, edible oils, vegetables & fruits, etc  have largely formed the fundamentals of food safety and hygiene. The advent of Food Safety Supervisors, Health & Wellness Co-ordinators & The Orange Book for the Corporate Companies has made a difference in the lifestyles of employees. FSSAI has mandated an FSS for every 25 food handlers in the FBOs which will ensure food safety & hygiene. Whereas,  HWC is an officer who is appointed in every Corporate Company for the well being of employees. The Orange Book acts as a guide to the Corporate which comprises of food safety tips and good hygiene practices. These newly brought about initiatives of FSSAI has undoubtedly impacted the food industry.