The Food Safety and Standards Authority of India (FSSAI) has issued an advisory on inclusion of QR code on food products for accessibility by visually impaired individuals. 

It has urged Food Business Operators to ensure the Quick Response (QR) codes on product labels that encompass comprehensive details about the product, including nutritional information, allergens, manufacturing date, best before/ expiry/use by date, allergen warning, and contact information for customer inquiries.

Ensuring inclusive access to information is a Fundamental Right of citizens, it is imperative that food products are labelled in a manner that ensures accessibility, including those with visual impairments, the FSSAI said.  

A Quick Response (QR) code is a type of matrix barcode that can be read on a mobile device. They are those black and white square barcodes that are seen at cash counters or in print advertisements. The smartphone’s camera ‘scans’ or ‘reads’ the barcode and it redirects the user to a new web page. QR codes are more commonly used by many businesses as a contactless way to check-in, or to pay bills.

Food Safety and Standards Authority of India (FSSAI)

• The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006 which consolidates various Acts and orders that have hitherto handled food related issues in various ministries and departments. 

• The FSSAI is a statutory body established under the ministry of health and family welfare.

• FSSAI was created for laying down scientific standards for food articles and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

The main functions of FSSAI include:

i) Setting globally benchmarked regulations, standards and guidelines.

ii) Facilitating compliance through licensing, registration, inspection and improved laboratory network.

iii) Building capacity of regulatory staff as well as food business operators.

iv) Driving public health initiatives in the true spirit of convergence.

v) Leveraging IEC (Information, Education & Communication) and BCC (behaviour change communication) techniques to build a food safety culture.

vi) Embracing technology to streamline processes. 

vii) Forging strategic partnerships to generate and exchange knowledge and best practices.

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