Documents needed for new FSSAI license State/Central LICENSE

Documents to be enclosed for new application for license to State/Central Licensing Authority

1. Form-B duly completed and signed (in duplicate) by the proprietor/ partner or the authorised signatory

2. Blueprint/layout plan of the processing unit showing the dimensions in metres/square metres and operation-wise

area allocation.

3. List of Directors with full address and contact details

4. Name and List of Equipments and Machinery along with the number, installed capacity and horse power used.

5. Photo I.D and address proof issued by Government authority of Proprietor/Partner/Director(s)/Authorised Signatory.

6. List of food category desired to be manufactured. ( In case of manufacturers).

7. Authority letter with name and address of responsible person nominated by the manufacturer along with alternative

responsible person indicating the powers vested with them viz assisting the officers in inspections, collection of

samples, packing & dispatch.

8. Analysis report (Chemical & Bacteriological) of water to be used as ingredient in food from a recognized/ public

health laboratory to confirm the portability indicating the name of authorized representative of Lab who collected

the sample and date of collecting sample

9. Proof of possession of premises. (Sale deed/ Rent agreement/ Electricity bill, etc.)

10. Partnership Deed/Affidavit/Memorandum & Articles of Association towards the constitution of the firm.

11. Copy of certificate obtained under Coop Act - 1861/Multi State Coop Act - 2002 in case of Cooperatives.

12. NOC from manufacturer in case of Re-labellers

13. Food Safety Management System plan or certificate if any,

14. Source of milk or procurement plan for milk including location of milk collection centres etc in case of Milk and Milk

Products processing units.

15. Source of raw material for meat and meat processing plants.

16. Pesticide residues report of water to be used as ingredient in case of units manufacturing Packaged drinking water,

packaged Mineral water and/or carbonated water from a recognised/ public health laboratory indicating the name of

authorised representative of Lab who collected the sample and date of collecting sample, including source of raw

water and treatment plan.

17. Recall plan wherever applicable, with details on whom the product is distributed.

18. NOCs from Municipality or local body and from State Pollution Control Board except in case of notified industrial

area.

Documents to be included for renewal or transfer of license given under other existing laws prior to these Regulations

1. Any change in documents or information provided during grant of previous license.

2. Certificate or Plan of Food Safety Management System being adopted (for units under Central Licensing it has to be

a certificate from accredited agencies).

3. List of workers with their medical fitness certificates.

4. Name, qualification and details of technical person

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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