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Fifth Session of Codex Committee on Spices and Culinary Herbs

  • 22 Apr 2021
  • 4 min read

Why in News

Recently, the Food Safety and Standards Authority of India (FSSAI) inaugurated the fifth session of the Codex Committee on Spices and Culinary Herbs (CCSCH) established under Codex Alimentarius Commission (CAC).

Key Points

  • About the Codex Committee on Spices and Culinary Herbs (CCSCH):
    • Establishment: It was formed in 2013.
    • Terms of Reference:
      • To elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form.
      • To consult, as necessary, with other international organizations in the standards development process to avoid duplication.
    • Host:
      • India is the host country and Spices Board India is the Secretariat for organising the sessions of the committee.
        • Spices Board (Ministry of Commerce and Industry) is the flagship organization for the development and worldwide promotion of Indian spices.
  • About the Codex Alimentarius Commission (CAC):
    • About:
      • It is an intergovernmental body established jointly by the UN’s Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) in 1963, within the framework of the Joint Food Standards Programme.
        • The Secretariat of the CAC is hosted at FAO headquarters in Rome.
      • It was established to protect the health of consumers and ensure fair practices in the food trade.
      • It meets in regular session once a year alternating between Geneva and Rome.
    • Members:
      • Currently, it has 189 Codex Members made up of 188 Member Countries and 1 Member Organization (The European Union).
      • India is a member.
    • Food Standards:
      • The Codex Alimentarius is a collection of international food standards that have been adopted by the CAC.
      • Codex Standards cover all the main foods, whether processed, semi-processed or raw.
        • In addition, materials used in the further processing of food products are included to the extent necessary for achieving the principal objectives of the code.
      • Codex provisions concern the hygienic and nutritional quality of food, including microbiological norms, food additives, pesticide and veterinary drug residues, contaminants, labelling and presentation, and methods of sampling and risk analysis.
  • About Food Safety and Standards Authority of India (FSSAI) :
    • Establishment:
      • FSSAI is an autonomous statutory body established under the Food Safety and Standards Act, 2006 (FSS Act).
      • It is headquartered in Delhi.
    • Administrative Ministry:
      • Ministry of Health & Family Welfare.
    • Functions:
      • Framing of regulations to lay down the standards and guidelines of food safety.
      • Granting FSSAI food safety license and certification for food businesses.
      • Laying down procedure and guidelines for laboratories in food businesses.
      • To provide suggestions to the government in framing the policies.
      • To collect data regarding contaminants in foods products, identification of emerging risks and introduction of a rapid alert system.
      • Creating an information network across the country about food safety.
      • Promote general awareness about food safety and food standards.

Source: PIB

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