Working with FSSAI, other bodies to regulate industry: Spices Board

• FSSAI is a statutory body established under the Food Safety and Standards Act, 2006.
• Operates under: Union Ministry of Health and Family Welfare.

Mandate:

• Regulates the manufacture, storage, distribution, sale, and import of food products.
• Sets standards for food safety and quality across India.

Structure & Organization:

• 22 members + 1 Chairperson.
• One-third of members must be women.

Functions of FSSAI:

• Setting Food Safety Standards – Establishes food safety norms and regulations.
• Food Testing Accreditation – Accredits food testing laboratories nationwide.
• Inspection & Monitoring – Food safety officers have the authority to inspect and regulate food establishments.
• Food Safety Research – Conducts research on food safety, contamination, and international food standards.
• Threat Identification – Collects data on food consumption, contamination risks, and emerging hazards.

Codex Alimentarius Commission (CAC)

• Jointly established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).
• International, intergovernmental body with membership of over 194 countries.
• Headquarters: Rome, Italy.
• Mandate: Develops internationally accepted food standards to ensure food safety and fair-trade practices.
• Acts as a reference point for resolving WTO trade disputes related to food safety.
• Enhances consumer protection by ensuring food safety.

Role of Codex Committees:

• CAC operates through various Codex committees, each specializing in different food-related areas.
• These committees are hosted by different member countries.

Codex Committee on Spices and Culinary Herbs (CCSCH)

• Established in 2013 as a Commodity Committee under CAC.
• India has hosted CCSCH since its inception.
• Spices Board India serves as the Secretariat and organizes the committee’s sessions.

Role & Importance of CCSCH:

• Develops global standards for spices & culinary herbs in dried, dehydrated, whole, ground, or crushed forms.
• Ensures quality and safety in international spice trade.
• Facilitates fair trade and eliminates technical barriers in global spice markets.
• Coordinates with other international bodies to prevent duplication of food safety standards.

Spices Board of India

• Statutory body established on February 26, 1987 under the Spices Board Act, 1986.
• Formed by merging:
  • Cardamom Board (1968)
  • Spices Export Promotion Council (1960)
• Headquarter – Kochi, Kerala

Functions:

• Regulates the development, promotion, and export of spices.
• Supervises quality control for spice exports.
• Provides an international link between Indian exporters and global importers.
• Research & Development – Indian Cardamom Research Institute undertakes research on small & large cardamom.

Ethylene Oxide (ETO) –

A Flammable, colorless gas with a sweet odor.

Used in:

• Production of chemicals (antifreeze, detergents, pesticides).
• Sterilization of medical equipment & cosmetics.
• Fumigation of agricultural products to prevent microbial contamination.

Health Risks

WHO’s International Agency for Research on Cancer (IARC) – Classifies Ethylene Oxide as a Group 1 Carcinogen (Confirmed Human Carcinogen).

Short-term effects:

• Affects the central nervous system – Causes depression, dizziness, and eye/mucous membrane irritation.

Long-term effects:

• Respiratory damage – Irritates eyes, skin, nose, throat, and lungs.
• Nervous system damage – Leads to brain damage.
• Increases risk of blood-related cancers (leukemia, lymphoma).