How importer can import food article?

1. Bill of Entry (BOE) is filed at Customs ICE GATE (https://icegate.gov.in) on

Single Window Interface for Facilitating Trade (SWIFT). SWIFT is working on

Risk based sampling system, called as Risk Management System(RMS).

2. Risk Management System (RMS) scrutinizes the application and if the

sampling is required; the BOE is referred to FSSAI on online Food Import

Clearance System (FICS).

3. CHA/Importer needs to be registered on FICS (www.ics.fssai.gov.in).

4. FSSAI accepts the BOE and may ask for further details from CHA/Importer, if

necessary.

5. If all the relevant information is provided, Authorized Officer (A.O) fixes

appointment for the inspection of the consignment (only two opportunities

are provided to the CHA/Importer to confirm the appointment).

6. On inspection, if everything is found satisfactory including labeling and

packaging requirements of the consignments, the samples are drawn (2 nos)

and if not, Authorised Officer rejects the consignment and issues NonConforming Report .

7. Samples are then sent to FSSAI Notified Food Laboratory, If sample is found

conforming then No Objection Certificate (NOC) is generated and if not

conforming, then Non-Conforming Report (NCR) is generated, rejecting the

clearance of food consignment.

8. If Importer is not agreed with the finding of the laboratory report, he may

apply for retesting at the referral laboratory. Outcome of test result will

determine the fate of consignment. He may present the review application

to the Review Officer (Director, Imports) along with the required documents

at the FSSAI Headquarter.

9. The order passed by the Review Officer can be challenged before the CEO,

FSSAI whose decision thereon will be final

10. For more details, please go through FSS Act 2006 and regulations made

thereunder. They are available on the website i.e. www.fssai.gov.in.

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

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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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