SWEETNERS, HONEY CATEGORY, FSSAI

food category; Sweeteners, including honey

Food Category	Sub-Food Category	Product	Description
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Bura Sugar[11.1.3]	2.8.1(4)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Cane jaggery or cane gur[11.1.6.1]	2.8.4(2)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Cube Sugar[11.1.5]	2.8.1(5)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Dextrose[11.1.1]	2.8.5
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Dried Glucose Syrup[11.1.3.1]	2.8.7
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Edible Lactose[11.1.4]	2.1.20
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Golden Syrup[11.1.3.2]	2.8.6
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Gur or Jaggery[11.1.6]	2.8.4(1)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Icing Sugar[11.1.2]	2.8.1(6)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Khandsari Sugar[11.1.3]	2.8.1(3)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Misri[11.1.5]	2.8.2
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Plantation White Sugar[11.1.5]	2.8.1(1)
11 - Sweeteners, including honey	11.1 - Refined and raw sugars	Refined Sugar[11.1.1]	2.8.1(2)
11 - Sweeteners, including honey	11.5 - Honey	Honey[11.5]	2.8.3 (1)
11 - Sweeteners, including honey	11.6 - Table-top sweeteners, including those containing high-intensity sweeteners	Acesulfame Potassium[11.6]	2.8.10
11 - Sweeteners, including honey	11.6 - Table-top sweeteners, including those containing high-intensity sweeteners	Aspartyl Phenyl Alanine Methyl Ester (Aspertame)[11.6]	2.8.9
11 - Sweeteners, including honey	11.6 - Table-top sweeteners, including those containing high-intensity sweeteners	Calcium Saccharin (Food Grade)[11.6]	2.8.12
11 - Sweeteners, including honey	11.6 - Table-top sweeteners, including those containing high-intensity sweeteners	Sodium Saccharin (Food Grade)[11.6]	2.8.8
11 - Sweeteners, including honey	11.6 - Table-top sweeteners, including those containing high-intensity sweeteners	Sucralose[11.6]	2.8.11

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 purport...

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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 th...

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 pot...

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