Specific responsibilities of State food authority and state health sectors
Food Safety Commissioners (FSCs):
As per the Food Safety & Standards Act, 2006, the state food safety machinery is headed by the Commissioners of food safety, for efficient implementation of food safety and standards and other requirements laid down under this act and the rules and the regulations made there under.
Responsibilities of FSCs (in addition to already defined responsibilities in FSS Act 2006):
- Overall governance of food safety incidents/emergencies in the state
- Ensure proper surveillance of food products and provide surveillance report to NECP (FSSAI)
- Ensure appropriate and proper investigations during food safety emergencies and take appropriate action/measures to mitigate it
- Facilitate coordination with other relevant agencies/organisation or authorities during emergencies if required.
- Carry out post incident review as mentioned in para “E” under Section II-Operational Procedures and present it in Central Advisory Committee (CAC) meeting.
Designated Officer:
As per the Food Safety & Standards Act, 2006, the Commissioner of Food Safety shall, by order, appoint the Designated Officer, who shall not be below the rank of a Sub-Divisional Officer, to be in-charge of food safety administration in such area as may be specified by regulations. There is one DO for each district.
Responsibilities of DO:
- Act as nodal officer in case of food safety emergency including food borne illness outbreak and coordinate with health authorities, if required.
- Immediately intimate FSSAI about food safety incidents as and when received.
- Coordinating with IDSP/NCDC during foodborne illness outbreak.
- Nominate FSO to be the part of RRT during food safety incidents
- Transmitting the relevant data/information with respect to the food safety incidents to the NECP, FSSAI
- Taking immediate actions on the directions given by NECP.
- Keep track of investigations during food safety emergencies and take appropriate action/measures to mitigate it in consultation with FSC
- Submit interim report within 48hrs of the incident and final report on completion of the incident to FSC and FSSAI
Food Safety Officers (FSOs):
Food safety officers are appointed by the commissioner of food safety for such local area as he may assign to them for the purpose of performing functions under FSS Act and the rules and regulations made thereunder.
Responsibilities of FSOs:
- Act as a member of Rapid Response Team (RRT)
- Inspect and investigate facilities associated with suspected or confirmed food borne illness.
- Trace forward and back products with suspected ingredients.
- Take field actions to mitigate incident under consultation with DOs and FSCs.
- Coordinate with local health authorities and other agencies.
- Regular follow up of the situation during emergency.
- Preparation of the report on the food safety emergency
- To follow guidelines investigating and responding to food borne illness outbreak in India as prescribed by FSSAI
Responsibilities of State/local health authorities:
- Collection of food consumption history of patients with food borne disease and epidemiological data of food borne diseases.
- Dissemination of information/data like clinical reports or suspected pathogens and suspected implicated foods etc. to the FSOs related to the Food borne illness outbreak
- Coordinate with state food authority and NECP, FSSAI during emergency.
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