What are the pre-requisites for Importing Food into India

1 Import- Export Code from DGFT and Import License from FSSAI

2 Country Of Origin Certificate Mandatory Document(s) As Applicable

3 Complete Certificate Of Analysis including safety parameters From Country Of Origin (Mandatory for Proprietary Food)

4 High Sea Sales Agreement

5 Bill of Lading mentioned in the Bill of Entry (BoE) for sea consignment

6 Ingredients List

7 Specimen copy of label

8 Declaration that BoE has not been reffered on SW (Declaration is required to be incompany letterhead.)

9 Examination Order

10 Transit countries list if Food Articles have been transhipped

11 Invoice/Proforma Invoice

12 Packing List Self Declaration Document(s) As Applicable

13 Undertaking from importers for issue of provisional NOC for imported food consignment with less than 07 days shelf life

14 Undertaking from importers for issue of provisional NOC for frozen & chilled imported food consignment

15 Undertakingfrom importers for imported food consignment meant for Display Purposein Trade Fair/Exhibition

16 Undertaking from importers for imported food consignment meant for Personal Use

17 Undertaking from importers for imported food consignment meant for Research & Development purposes

18 Undertaking from importers for imported food consignment meant Sports Events

19 Undertaking from importers for imported food consignment containing bulk packages but not having representative samples

20 Undertaking from importers for imported food consignment containing bulk packages and having representative samples

21 Undertaking from importers for imported food consignment meant 100% Export and Re-export

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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