The Food Safety and Standards Authority of India (FSSAI) is the regulatory body responsible for ensuring food safety and standards in India. The FSSAI operates under the Ministry of Health & Family Welfare and enforces the Food Safety and Standards Act, 2006. Here are some key notes on FSSAI rules:

1. Licensing and Registration

• Mandatory Licensing/Registration: All food businesses, including manufacturers, traders, restaurants, and distributors, must obtain either an FSSAI license or registration before operating.
• Types of Licenses:
  • Basic Registration: For small-scale food businesses with an annual turnover of up to ₹12 lakhs.
  • State License: For medium-sized businesses with a turnover between ₹12 lakhs and ₹20 crores.
  • Central License: For large-scale businesses with a turnover above ₹20 crores or those involved in import/export.

2. Labeling Requirements

• Mandatory Information: All packaged foods must have labels that include:
  • Name of the food product
  • Ingredient list
  • Nutritional information
  • Manufacturer’s name and address
  • FSSAI logo and license number
  • Expiry/best before date
  • Allergen information, if applicable
• Font Size: Specific guidelines on the minimum font size for labeling ensure clarity and visibility.

3. Food Additives and Contaminants

• Permitted Additives: FSSAI provides a list of permissible food additives and their maximum usage levels.
• Prohibited Substances: The use of certain harmful chemicals, like coal tar colors and non-permitted preservatives, is banned.
• Contaminant Limits: The FSSAI sets maximum permissible limits for contaminants such as heavy metals, pesticides, and other toxins.

4. Hygiene and Sanitary Practices

• Infrastructure Requirements: Food establishments must maintain proper infrastructure to ensure food safety, including clean facilities, proper ventilation, and adequate waste disposal systems.
• Personal Hygiene: Staff handling food must follow strict hygiene practices, including wearing clean uniforms, using gloves, and maintaining hand hygiene.
• Food Storage: Proper storage practices must be followed to prevent contamination, including correct temperature control and use of safe storage containers.

5. Food Safety Management Systems (FSMS)

• Implementation of FSMS: Food businesses are required to implement Food Safety Management Systems based on HACCP (Hazard Analysis and Critical Control Points) principles to ensure food safety.
• Documentation: Proper records of FSMS implementation must be maintained, including critical control points, corrective actions, and verification procedures.

6. Sampling and Inspection

• Periodic Inspections: FSSAI conducts regular inspections of food businesses to ensure compliance with food safety standards.
• Sampling: Food samples may be taken for testing to ensure they meet the prescribed standards.
• Penalties for Non-compliance: Businesses found violating FSSAI regulations can face penalties, including fines, license suspension, or closure.

7. Recall Procedures

• Product Recalls: If a food product is found to be unsafe, the FSSAI mandates a recall procedure. Food businesses must immediately inform the FSSAI and take steps to remove the product from the market.
• Public Notification: The public must be informed about the recall, and consumers should be advised to return or dispose of the product.

8. Specific Regulations for Different Food Categories

• Milk and Milk Products: Specific standards for pasteurization, packaging, and labeling.
• Meat and Poultry: Guidelines for slaughterhouses, processing, and preservation to prevent contamination.
• Beverages: Rules on the permissible levels of caffeine, preservatives, and labeling for alcoholic and non-alcoholic beverages.
• Nutraceuticals and Health Supplements: Separate guidelines covering ingredients, labeling, and health claims.

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