Food Security Laws and Practices.

Food Security Laws and Practices

 Food Security Laws and Practices

Introduction

Food is one of the basic human needs. Food plays a vital role in maintaining physical and mental health. However, access to sufficient, safe and nutritious food for all is not yet globally guaranteed. This is why the concept of food security is important.

 

What is food security?

Food security is “the ability of all people, at all times, to have access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.”

Or

Food security refers to access by all people, at all times, to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.

 

Four main dimensions of food security

* Availability: Adequate food should be physically available. This is ensured through domestic production, imports, food aid and food reserves.

* Access: All people should have the economic and physical means to purchase and obtain enough food. Poverty, income, price and transport facilities are factors

that determine access.

* Utilization: The food consumed must be properly utilized by the body. This requires adequate sanitation, water, nutritional knowledge and health services.

* Stability: The availability, access and utilization of food must be stable over time. Seasonal food shortages, economic shocks and climate change can affect food security.

 

Ways to improve food security

* Promoting sustainable agricultural practices: Adopting agricultural practices that ensure high yields and environmental protection.

* Improving water management: Using water efficiently and managing water scarcity.

* Reducing food waste: Preventing food waste at the production, distribution and consumption stages.

* Strengthening social safety nets: Providing food assistance and other supports to people living in poverty.

   

* Promoting local food production: Increasing food production by supporting local farmers.

* Promoting international cooperation: Working together globally to address food security issues.

* Using technology: Increasing efficiency through the use of new technologies in agriculture and food distribution.

* Raising public awareness: Making people aware of the importance of food security.

 

Importance of food security

*Health: Adequate and nutritious food is essential for a healthy life. Malnutrition can lead to diseases, stunting, and other health problems.

* Social stability: Food insecurity can lead to social unrest and conflicts. Food security ensures social stability.

* Poverty eradication: Poverty can be eradicated by ensuring food security.

* Economic development: Food insecurity can negatively affect the economies of individuals and countries. Productivity can decrease, health costs can increase, and social unrest can occur.

 

Factors affecting food security

* Population growth: A growing population increases the demand for food.

* Poverty: Poverty limits access to food.

* Climate change: Floods, droughts and extreme weather events affect food production.

* Water scarcity: Water is essential for agriculture, and water scarcity reduces food production.

* Land degradation: Soil erosion and nutrient loss affect the productivity of agricultural land.

* Food waste: Food is wasted at various stages, from production to consumption.

* International trade policies: Policies related to food imports and exports can affect food security.

* Political instability and conflict: These can disrupt food production and distribution.

 

Ways to ensure food security

* Increasing domestic food production.

* Improving food distribution systems.

* Increasing access to food for the poor.

* Raising awareness about nutritious food.

* Preventing food waste.

* Reducing the impact of climate change.

 

Many factors determine whether a food is safe

There are many factors that determine whether a food is safe. These need to be considered at every stage from food production to consumption. Some of the important factors are as follows:

1. Appearance and properties:

* Proper color and smell: Food should have its natural color and odor in an unspoiled state. Discoloration or an unpleasant odor indicates that the food may have spoiled.

* Proper texture: Food should have its natural texture. For example, vegetables should not be wilted, meat should not be mushy or have excessive moisture.

* Absence of external contaminants: Food should not have dust, dirt, insects or other foreign objects.

* Lack of damage: Vegetables and fruits should not have cuts, wounds or rotten areas.

2. Production and processing methods:

* Hygienic production environment: Food production and processing areas should be maintained clean and hygienic.

* Good Manufacturing Practices (GMP): Proper hygienic production methods should be followed in food manufacturing facilities.

* Safe raw materials: Raw materials used to prepare food should be of good quality and safe.

* Proper processing methods: Proper temperatures, times and methods should be used to process food products (e.g., pasteurization, sterilization).

* Hazard Analysis and Critical Control Points (HACCP): Methods that identify and control hazards at each stage of food production should be followed.

3. Storage and Distribution:

* Proper Storage Temperature: Food products should be stored at recommended temperatures (cool in the refrigerator and dry in the case of dry goods).

* Hygienic Transportation: Vehicles transporting food products should be clean and suitable for food safety.

* Use by Date: Food products should be used within their expiration date.

4. Labeling and Information:

* Clear Labels: Food packages should clearly state the date of manufacture, expiration date, ingredients, nutritional information, and storage methods.

* Allergen Information: If a food contains ingredients that may cause allergies, they should be clearly stated on the label.

* Proper Preparation and Cooking Instructions: Proper preparation and cooking methods should be given on the label to ensure the safe consumption of certain foods.

5. Government and Regulatory Oversight:

* Food Laws and Standards: Laws and standards related to food safety should be properly implemented in the country.

* Inspections and Surveillance: Food manufacturing facilities and outlets must be inspected regularly by government authorities.

* Food Safety Certificates: Some food products or manufacturing facilities may be issued with food safety certificates.

All these factors help to ensure that a food is safe. Food safety can be improved by consumers looking out for these signs and by producers and retailers following proper procedures.

 

Food safety is a complex and multifaceted issue. Only through consistent and coordinated efforts can global food safety be ensured.

 

Various laws related to food safety in Sri Lanka

Sri Lanka has enacted various laws related to food safety. They aim to ensure quality and safety at various stages of food production, processing, distribution and consumption. Some of the important laws are as follows:

 

v Food Act, 1980 (Food Act, No. 26 of 1980):

This is the most important law related to food safety in Sri Lanka. This law regulates the quality, adulteration, false advertising and unhygienic production methods of food. It defines the powers of food inspectors, collection of samples, court proceedings and penalties for violations. This Act has been amended from time to time.

 

v Consumer Affairs Authority Act, No. 9 of 2003:

This Act aims to protect the rights of consumers and ensure fair business practices. It regulates the pricing, weights and measures, labelling and provision of false information on food products.

 

v Animals and Plants Diseases Ordinance:

This Act aims to control diseases that can be transmitted from animals and plants to humans and to ensure the safety of crops and livestock. It ensures safety at the initial stage of food production.

* Regulations and Guidelines on Food Safety under the Ministry of National Policy and Economic Development

This Ministry issues specific regulations on food safety standards, import and export controls and food processing from time to time.

* Public health related laws and regulations under the Directorate General of Health Services: With a view to protecting public health, matters such as hygiene requirements for food establishments, hygiene of food workers and surveillance of food-related diseases come under these laws.

 

v Sri Lanka Standards Institution Act, 1984 (Sri Lanka Standards Institution Act, No. 32 of 1984)

This institution formulates standards for various products, including food products. These standards help to ensure the quality and safety of food products. These standards are made mandatory for some food products.

 

v National Food Security Act – 2013 (National Food Security Act, 2013)

Enacted by the Government of India in 2013. It considers food and nutritional security as a private right.

Key Features:

Providing food items at affordable prices to about 67% of the country's population

Three major schemes have been integrated:

ü Targeted Public Distribution System (TPDS)

ü Mid-Day Meal Scheme (free meals for school children)

ü Integrated Child Development Services (ICDS) (for children, pregnant women, lactating mothers)

5 kg of rice/wheat/maize per family per month (Rs. 3, 2, 1 respectively)

“State Food Commission” set up as the political responsible

 

v FSSAI – 2006 (Food Safety and Standards Act, 2006)

Regulatory body: Food Safety and Standards Authority of India (FSSAI)

Objective:

To create a regulatory framework to maintain the quality, safety and hygiene of food

Regulations for the storage, production and distribution of food items

To administer licensing, inspection and punishment of food manufacturers and sellers.

 

General Food Security and Distribution Schemes:

 

·        Antyodaya Anna Yojana (2000)

35 kg of rice/wheat per month to the poorest families at a subsidized rate

·        Mid-Day Meal Scheme (1995)

Provides mid-day meals to government school students to improve nutrition, school enrolment and attendance

·        Integrated Child Development Services (ICDS)

Nutritional meals for children aged 0-6 and pregnant/lactating mothers

·        Public Distribution System (PDS)

A scheme to provide essential food items through ration shops

 

International Laws and Agreements:

a. Universal Declaration of Human Rights – 1948 (Article 25)

A standard of living with food is stated as a fundamental human right.

b. Sustainable Development Goals (SDG) – Goal 2

End malnutrition and hunger worldwide by 2030.

 

The above laws and regulations provide the legal framework for ensuring food security in Sri Lanka. It is only through proper implementation of these laws that people can access safe and quality food. It is also necessary to amend these laws from time to time to keep up with new challenges related to food safety.

 

Various practices to ensure food safety in Sri Lanka

Various practices are followed to ensure food safety in Sri Lanka. These aim to ensure the quality and safety of food products at every stage from food production to consumption. Some of the key practices are as follows:

1. Food Production

* Good Agricultural Practices (GAP): These are guidelines for producing food crops in a safe and sustainable manner. This includes following quality practices from the use of fertilizers and pesticides to harvesting and storage.

* Hygienic practices in animal husbandry: These include providing proper feed to livestock, taking disease prevention measures and processing meat in a hygienic manner.

* Quality practices in the fishing industry: Standards are followed regarding fishing methods, boat hygiene, processing and storage of fish.

2. Food Processing and Production

* Good Manufacturing Practices (GMP): These are guidelines for the hygienic production of food products. These include the design of production facilities, cleaning of equipment, and hygiene of employees.

* Hazard Analysis and Critical Control Points (HACCP): This is a method of food safety management. Its purpose is to identify hazards at each stage of food production and take measures to control them.

* Quality Control: Tests and inspections are carried out to ensure that the quality and safety of the food products produced are in accordance with the standards.

3. Food Distribution and Sales

* Hygienic Transportation and Storage: Vehicles and storage facilities used to transport food products must be hygienic. Methods such as temperature control must be followed.

* Food Business License: It is mandatory to obtain a license from the relevant authorities to run food businesses. Before issuing a license, it is checked whether the hygiene requirements are met.

* Labeling: Food packages must clearly state the date of manufacture, expiration date, ingredients, nutritional information, and warnings. This helps consumers make informed decisions.

4. Consumers

* Food safety awareness: Consumers are provided with information on safe food handling, cooking, and storage.

* Complaint mechanisms: There are mechanisms for consumers to report food safety issues or complaints.

5. Role of government and regulatory agencies:

* Law enforcement: Food inspectors and other officials ensure that food laws and regulations are properly implemented.

* Inspections and surveillance: Food manufacturing facilities, retail outlets, and food distribution systems are regularly inspected.

* Setting food safety standards: Government agencies develop standards and guidelines for food products.

* Foodborne disease surveillance: Monitoring foodborne diseases and taking measures to prevent them.

Food security practices are implemented with the aim of improving the quality of human life. Food security can only be achieved if there is a concerted effort from the government and the people. These practices guide the reduction of food shortages and malnutrition. All these practices together help improve food security in Sri Lanka. However, it is very important to ensure that these practices are followed systematically and consistently.

Food Security Laws and Practices.