Skip to main content

WHO NEED TO BE GET FSSAI CENTRAL LICENSE to run Food Business in India

               All Food Business Operators (FBO) in whole INDIA will be registered or licensed (Central or State ) in accordance with the  procedure laid down here i am shown criteria for CENTRAL LICENSING of FSSAI
According to FOOD SAFETY AND STANDARDS (LICENSING AND REGISTRATION OF FOOD BUSINESS),  SCHEDULE 1 [See Regulation 2.1.2 (3)]

List of food business falling under the purview of Central Licensing Authority

                                    1. 
 Dairy units including milk chilling units equipped to handle or process more than 50,000 
litres of liquid milk/day or 2500 MT of milk solid per annum. .

                                    2.
Vegetable oil processing units and units producing vegetable oil by the process of solvent 
extraction and refineries including oil expeller unit having installed capacity more than 2 
MT per day. 

                                    3.
All slaughter houses equipped to slaughter more than 50 large animals or 150 or more 
small animals including sheep and goats or 1000 or more poultry birds per day. 

                                   4.
Meat processing units equipped to handle or process more than 500 kg of meat per day 
or 150 MT per annum.

                                 5.
All food processing units other than mentioned under (I) to (IV) including relabellers and repackers having installed capacity more than 2 MT/day except grains, cereals and 
pulses milling units. 

                                 6.
100 % Export Oriented Units.

                                 7.
All Importers importing food items including food ingredients and additives for 
commercial use.

                                    8.
All food business operators manufacturing any article of food containing ingredients or 
substances or using technologies or processes or combination thereof whose safety has not been established through these regulations or which do not have a history of safe use or food containing ingredients which are being introduced for the first time into the 
country.

                                       9.
Food Business Operator operating in two or more states.

                                      10.
Food catering services in establishments and units under Central government Agencies 
like Railways, Air and airport, Seaport, Defence etc.








Labels:

Comments

Post a Comment

Popular posts from this blog

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)
Post a Comment
Read more

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
Post a Comment
Read more

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
Post a Comment
Read more