BEST BEFORE, LAST DATE OF CONSUMPTION, EXPIRY DATE FORMAT ACCORDING TO FSSAI

BEST BEFORE AND USE BYE DATE FORMAT ACCORDING TO FSSAI regulations

1) in case of package or bottle containing sterilised or ultra high temperature treated milk ,soya milk, flavoured milk any package containing bread, dhokala, bhelpuri, Pizza, doughnuts, khoa, paneer or any uncanned package of fruits, vegetable, meat fish or any other like commodity the declaration be made as follows:

"BEST BEFORE........... DATE/MONTH/YEAR"

"BEST BEFORE......... DAYS FORM PACKAGING"

BEST BEFORE.........DAYS FROM MANUFACTURER

(NOTE:

A) Blanks be filled up

B) Month and year may be used in numerals

C) Year may be given in two digits

the month and here in in capital letters up to which the product is best for conception, in the following manner namely,:

" BEST BEFORE....... MONTHS AND YEAR"

" BEST BEFORE .......MONTHS FROM PACKAGING "

" BEST BEFORE ..........MONTHS FROM MANUFACTUR

(NOTE: BLANK BE FILLED UP)

3) IN CASE OF INFANT MILK SUBSTITUTE AND INFANT FOODS INSTEAD OF BEST BEFORE DATE, USE BY DATE RECOMMENDED LAST CONSUMPTION DATE, EXPIRY DATE SHALL BE GIVEN

4) IN CASE OF Aspartame, instead of Best Before date, Use by date/recommend last consumption date/expiry Date shall be given, which shall not be more than three years from the date of packaging

5) Provided further that the declaration of best before date for consumption shall not be applicable to

wines and liquors

alcoholic beverages containing 10 percentage or more by volume of alcohol

Comments

FORM E FSSAI

According to FSSAI LICENSE AND REGISTRATION ACT( 2.1) EVERY FOOD BUSINESS OPERATOR SHALL GAVE Guarantee. Every manufacturer, distributor or dealer selling an article of food to a vendor shall give either separately or in the bill, cash memo, or label a warranty in Form E. (Refer Form A for form of Guarantee) FORM E Form of Guarantee (Refer Regulation 2.1.14(2)) Invoice No. _____ Place:________ From: _________ Date:_________ To: _________ 1. Date of sale......... 2. Nature and quality of article/brand name, if any....... 3. Batch No or Code No. ........... 4. Quantity .......... 5.Price........... I/We hereby certify that food/foods mentioned in this invoice is/are warranted to be of the nature aqnd quality which it/ these purports/purported to be. Signature of the manufacturer/Distributor/Dealer Name and address of Manufacturer/Packer (in case of packed article)

Chana Dal Specification as per FSSAI

DAL CHANA: Dal Chana shall consist of split grains of gram (Cicer arietinum Linn). as per FSSAI FSS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011, 2.4.6 sub heading 13 Dal Chana it should be follow below specification. It shall be sound, clean, sweet, dry, wholesome and free from admixture of unwholesome substances. It shall also conform to the following standards, namely:— (i) Moisture- Maximum 16 % by weight (at 130°C-132° for two hours). (ii) Foreign matter - Maximum 1 % by weight of which not (Extraneous matter) more than 0.25 per cent. by weight shall be mineral matter and not more than 0.10 per cent. by weight shall be impurities of animal origin. (iii) Other edible grains- Maximum 2 % by weight. (iv) Damaged grains- Maximum 5 % by weight. (v) Weevilled grains- Maximum 3 % by count. (vi) Uric acid- Maximum100 mg. per kg. (vii) Aflatoxin Not more than 30 micrograms per kilogram. Provided that the total of foreign matter, other

GMP REQUIREMENTS OF FSSAI IN FOOD INDUSTRY

GOOD MANUFACTURING PRACTICES FOR WHOLE PREMISE I . Food Preparation Areas The following rules apply to rooms where food is prepared . There will be no smoke nuisance in the food preparation area. Wherever cooking or frying of any kind is being done, a chimney having appropriate suction capacity as per the size of the kitchen has to be installed prior to start of business. II . Hand washing facilities and toilets (1) Adequate number of wash-hand basins made of porcelain/stainless steel shall be provided along with soap to wash hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically. Clean and dry towels shall be kept for the use of customers. (2) Separate sinks must be provided, where necessary, for washing raw food and cleaning equipment. (3) Sinks with a draining board, detergent and hot water shall be provided to ensure proper cleaning of utensils, crockery and cutlery there will be a separate place for washing pots and pai

FOOD PROCESSING AND TECHNOLOGY

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