The FSSAI is a statutory body for prescribing science-based standards for food articles and regulating their manufacturing, processing, distribution, sale, import and export in order to ensure that food is safe and wholesome for human consumption. Under the Act, a single regulating authority is established for all matters relating to food safety and standards by moving from multi-level and multi-departmental control to a single line of command.
In order to keep a check on food products marketed in India, the FSSAI, also, follows Codex Alimentarius which the FAO and WHO published in 2003 to serve as guidelines for food safety. The Hazard Analysis Critical Control Points system has been introduced as a new quality assurance principle to prevent/avoid health hazards. The HACCP system is included in all stages of food processing, viz. raw materials, storage of food, types of distribution channel and the intended usage of the final product by the consumers.