A shared responsibility
Food safety covers everything that keeps food free of harmful bacteria, viruses, parasites and chemical substances, from the farm to your plate. Unsafe food can cause more than 200 diseases, from short-lived stomach upset to long-term illness.
The World Health Organization treats food safety as a shared job between governments, food businesses and consumers. Governments set standards and inspect; businesses must follow safe practices; consumers can reduce their own risk by storing, handling and checking food carefully.
How food becomes unsafe
Food can become unsafe through biological hazards (bacteria, viruses, parasites), chemical hazards (pesticide residue, heavy metals, illegal additives) or physical hazards (glass, stones, insects). It can also become unsafe simply through poor handling: wrong storage temperature, dirty equipment, or use beyond its expiry date.
Who regulates food safety in India
The Food Safety and Standards Authority of India (FSSAI) is the national regulator under the Food Safety and Standards Act, 2006. It sets standards, licenses and inspects food businesses, and runs consumer-facing programmes such as Eat Right India and the Hygiene Rating Scheme.
- FSSAI: standards, licensing, enforcement (fssai.gov.in)
- State food safety departments: local licensing and inspection
- Department of Consumer Affairs: consumer protection law and grievance redress