Former Food Safety and Standards Authority of India (FSSAI) Director Pradip Chakraborty has said that the food safety system in India is facing growing challenges while talking about his book Custodian My Journey in Food Safety. He has spent years working in the field of food regulation and says protecting consumers must be the central goal of food safety regulation but regulators should also not create unnecessary restrictions which hurt legitimate businesses in food sector.
The former regulator’s comments come at a time when food safety has become an increasingly important public concern in India: Consumers are exposed to a wide and rapidly changing range of packaged foods, processed products, ready-to-eat meals and other food items; developments in food technology, changing supply chains and new production methods have added further challenges to authorities monitoring safety and compliance.
“One of the big problems is that regulator hasn’t always been able to keep up with how quickly food safety risks are changing,” says Chakraborty. “That puts authorities in a difficult position because food regulation has to respond to emerging risks but also have a practical framework for manufacturers, restaurants, retailers and other businesses.”
His book Custodian – My Journey in Food Safety gives him an opportunity to reflect on his career and how food safety regulation has evolved in India. The title itself describes the task of food safety authorities: custodians of consumer health while ensuring that food businesses operate within clear scientifically grounded standards.
Food safety regulation is about much more than checking whether a product meets basic quality requirements. Regulators have to deal with contamination and adulteration as well as manufacturing practices, labelling, storage, transportation and compliance with standards. As India’s food sector grows so does the scale and complexity of this responsibility.
Chakraborty’s remarks make this point clear: regulatory systems need to be kept up to date. New food products and production technologies can come on the scene faster than regulatory frameworks can adapt so gaps are created between what is happening in the marketplace and what rules are designed to monitor.
At the same time effective regulation has to strike a balance between consumer protection and interests of food industry: too much regulation will increase compliance costs and make it harder for businesses (particularly small food manufacturers and entrepreneurs) to operate; weak or out-dated regulation leaves consumers exposed to avoidable risks.
The challenge then is how to build regulations that are based on scientific evidence, transparent risk assessment and practical enforcement not restrictions imposed because a product or technology is new. Regulators need to know what the actual risk is before they put restrictions in place (not just because it’s new).
Consumers are especially interested because food safety failures can affect more than one product. Public confidence in the food supply is based on consumers believing that products available in the market are being monitored effectively; strong enforcement, reliable testing systems and transparent communication help build that confidence.
Chakraborty’s experience also shows the need for capacity building. As food production and distribution become more sophisticated authorities need access to testing facilities of modern technology, trained staff, up-to-date scientific knowledge and monitoring systems. Regulatory agencies must be able to respond quickly when new risks arise.
Another thing is coordination between different stakeholders. Food safety cannot be solved by regulators alone manufacturers, retailers, restaurants, labs, researchers and consumers all have a role to play. Businesses must adhere to safety standards; regulators must enforce them; consumers need information to make informed choices.
The former FSSAI director’s comments also show why we cannot treat food safety regulation as a static system standards and enforcement mechanisms need to change as scientific understanding evolves and new risks emerge.
The timing of Custodian My Journey in Food Safety therefore seems apt for discussions about India’s food regulatory system. Chakraborty’s reflections are from someone who has worked within the system and seen it develop and struggle.
At the end of the day food safety regulation should be about protecting consumers not stifling innovation or legitimate food businesses. Science-based policymaking, surveillance, stronger enforcement and agility to respond quickly to new risks are all needed for that balance.
India’s food industry will grow and diversify even more in the future so the onus of safe food will be even greater. Chakraborty’s warning that regulators need to keep pace with changing risks reminds us that food safety systems have to evolve alongside the industry they regulate.
