On the occasion of World Food Safety Day, Union Health Minister Mansukh Mandaviya released the 4th State Food Safety Index. The Food Safety and Standards Authority of India (FSSAI) compiled the report to assess states’ performance across five food safety categories. The winning State/UTs based on the rating for the year 2021-22 were additionally honoured by the Health Minister for their outstanding performance across five food safety metrics.
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Key Points:
- 4th State Food Safety Index is a ranking of how safe food is in each state
- The fourth State Food Safety Index (SFSI) will aid in the provision of safe and nutritious food to citizens by highlighting the efforts of states and union territories in this regard.
- The SFSI, which began in 2018-19, intends to make a competitive and constructive transformation in the country’s food safety ecosystem.
- Tamil Nadu was the highest-ranking state among the major states this year, followed by Gujarat and Maharashtra. Goa, on the other hand, was first among the smallest states, followed by Manipur and Sikkim.
- Meanwhile, Jammu & Kashmir, Delhi, and Chandigarh ranked top, second, and third among the UTs, respectively.
About World Food Safety Day:
- World Food Safety Day raises awareness of the need of preventing, detecting, and managing foodborne risks in order to promote human health.
- This year’s theme is “Safer food, greater health.” In recent years, India’s healthcare system has seen a complete transformation.
- The government is working to ensure residents’ health security by focusing on the primary, secondary, and tertiary healthcare sectors.
- Under the National Health Mission, some of these measures include the establishment of ‘Health and Wellness Centers’ and the reinforcement of district hospitals.
- The Union Minister unveiled the logo for ‘Ayurveda Aahar’ on the occasion of World Food Safety Day.
- The logo for Ayurveda Aahar is designed to provide the company a distinct identity and make it easier to recognize.
The Ayurveda and Ahara letters are combined with five leaves to represent the five elements of nature in the logo. Ayurveda Aahar refers to food produced using the recipes, materials, and/or practices indicated in the Ayurvedic publications classified under the laws’ ‘Schedule A.’
Highlights about the Event:
- Union Health Minister Mandaviya also launched a number of FSSAI’s unique programmes, including the Eat Right Research Awards and Grants – Phase II.
- Eat Right Creativity Challenge – Phase III, a school-based competition
- The publication of several e-books advocating and capturing creative recipes for oil-free cooking and sugar-free desserts.
- Publication of several resource books, including Khadyanjali, a quarterly journal produced by the FSSAI’s Rajbhasha Division; Guidance Document on Food-Borne Disease Outbreak Investigation and Microbiological Process Control, Sampling and Testing of Fish and Fishery Products, and others.
The Health Minister also congratulated the 11 winning smart cities of the EatSmart Cities Challenge, which was launched by the Food Safety and Standards Authority of India (FSSAI) in collaboration with the Smart Cities Mission under the Ministry of Housing and Urban Affairs last year (MoHUA). He also presented the Eat Right Research Challenge for Cities and Districts, as well as the Eat Right Research Awards and Grants, to the recipients.
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