S.No.

Checklist Item

Requirement

1.

1. Consider prevalent practices in India

Take into account prevalent practices and conditions in the country, including agricultural practices and handling, storage and transport conditions.

2

2. Consider international standards

Take into account international standards and practices, wherever such standards/practices exist or are being formulated.

3

3. Exception to international/prevalent standards

Such standards/practices need not be followed where the Food Authority considers that they are not effective or appropriate, are not scientifically justified, or would result in a different level of protection from that considered appropriate in India.

4

4. Risk-based food standards

Determine food standards on the basis of risk analysis, unless such analysis is considered inappropriate due to the circumstances or nature of the case.

5

5. Scientific risk assessment

Conduct risk assessment based on available scientific evidence.

6

6. Independent and objective assessment

Ensure that risk assessment is conducted in an independent, objective and transparent manner.

7

7. Public consultation

Ensure open and transparent public consultation while preparing, evaluating or revising regulations.

8

8. Representation in consultation

Public consultation may be conducted directly or through representative bodies, including all levels of Panchayats.

9

9. Urgent food safety situations

In cases of urgency concerning food safety or public health, consultation may be dispensed with.

10

10. Six-month limit for urgent regulations

Regulations made/amended without public consultation due to urgency shall remain in force for not more than six months.

11

 Protect consumer interests

Ensure protection of consumers' interests.

12

 Enable informed consumer choice

Provide consumers with a proper basis to make informed choices regarding the foods they consume.

13

Prevent fraudulent practices

Ensure prevention of fraudulent, deceptive or unfair trade practices that may mislead or harm consumers.

14

Prevent unsafe food

Ensure prevention of unsafe food.

15

Prevent contaminated food

Ensure prevention of contaminated food.

16

Prevent sub-standard food

Ensure prevention of sub-standard food.