Food Safety and Standards Regulations, 2010

S.NO Chapter 1
Part 1.1 Part 1.2

CONTENTS General
Title and Commencement Definitions

Pg. No 1

Chapter 2
Part 2.1
Regulation 2.1.1 Regulation 2.1.2

Food Authority and Transaction of Business

Food Authority
Salaries and terms and conditions of service of employees of Food Authority Procedure for transaction of business

Part 2.2
Regulation 2.2.1

Central Advisory Committee

Procedure for transaction of business

Part 2.3
Regulation 2.3.1 Regulation 2.3.2

Scientific Committee and Panels

Procedure for establishment and operations of the Scientific Committee Procedure for establishment and operations of the Scientific Panels

Part 2.4

Jurisdiction of Designated Officer

Chapter 3
Part 3.1 Part 3.2
Regulation 3.2.1 Regulation 3.2.2 Regulation 3.2.3 Regulation 3.2.4 Regulaiton 3.2.5 Regulaiton 3.2.6 Regulaiton 3.2.7 Regulaiton 3.2.8 Regulaiton 3.2.9 Regulaiton 3.2.10 Regulaiton 3.2.11 Regulaiton 3.2.12 Regulaiton 3.2.13 Regulaiton 3.2.14

Licensing and Registration of Food Businesses

Definitions Registration and License for Food Business
Registration of petty food business License of food business Application for License Processing of Application Procedure for License under certain local areas Validity and Renewal of Registration and License Suspension or cancellation of Registration certificate or License Modifications, expansions, change in premises after grant of license and registration Mode of payment Transfer of Registration certificate or License Appeal Return Food business operator to be bound by Directors Power of Authority to constitute advisory committees

SCHEDULES

Schedule 1
List of Business under the purview of Central Licensing Authority

Schedule 2
Forms Forms A Application for Registration / Renewal of Registration Form B - Application for License / Renewal of license with Annexures Annexures related to Form A and B Annexure 1 Declaration (for both Form A and Form B) Annexure 2 - Documents to be enclosed with new application for license to State/Central Licensing Authority (for Form B only) Annexure 3 - Conditions of License (for Form B only) Form C - License Format

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Form D - 1 Annual Returns to be filed for business other than milk and milk products Form D - 2 - Part I- Monthly Returns to be filed for milk and milk products business Form D - 2 - Part II- Annual Returns to be filed for milk and milk products business

Schedule 3
Fee for Grant/ Renewal of License / Registration / License Fees

Schedule 4
General Hygienic and Sanitary practices to be followed by Food Business operators Part I - Practices to be followed by Petty Food Business operators applying for Registration Part II - Practices to be followed by all Food Business Operators applying for License Part III - Practices to be followed by Food Business Operators engaged in manufacture, processing, storing & selling of Milk and Milk Products Part IV- Practices to be followed by Food Business Operators engaged in manufacture, processing, storing & selling of Meat and Meat Products Part V- Practices to be followed by Food Business Operators engaged in catering / food service establishments

Chapter 4
Part 4.1
Regulation 4.1.1 Regulation 4.1.2

Packaging and Labelling Regulations

Packaging
General Requirements Product specific requirements

150

Part 4.2
Regulation 4.2.1 Regulation 4.2.2

Labelling
General Requirements Labeling of Pre packaged Foods

Part 4.3
Regulation 4.3.1 Regulation 4.3.2 Regulation 4.3.3

Manner of Declaration
General Conditions Principal Display Panel The height of numeral in the declaration

Part 4.4
Regulation 4.4.1 Regulation 4.4.2 Regulation 4.4.3 Regulation 4.4.4 Regulation 4.4.5 Regulation 4.4.6

Specific Requirements/ Restrictions on manner of labeling

Labeling of infant milk substitute and infant food Labeling of edible oils and fats Labelling of permitted food colours Labeling of irradiated Food Other Product Specific Requirements Specific restrictions on product labels

Part 4.5 Part 4.6 Part 4.7

Restriction on advertisement Exemptions fom labeling requirements Notice of addition, admixture or deficiency in food

Chapter 5
Part 5.1
Regulation 5.1.1 Regulation 5.1.2 Regulation 5.1.3 Regulation 5.1.4

Food Product Standards

Dairy products and analogues
Milk Cream Malai Dahi or Curd

202

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Regulation 5.1.5 Regulation 5.1.6 Regulation 5.1.7 Regulation 5.1.8 Regulation 5.1.9 Regulation 5.1.10 Regulation 5.1.11 Regulation 5.1.12 Regulation 5.1.13 Regulation 5.1.14

Chhana or Paneer Cheeses Dairy based Desserts/ Confections Evaporated/Condensed Milk and Milk Products Foods for Infant nutrition Butter, Ghee and Milk fats Chakka and Shrikhand Fermented Milk products Whey Products Casein Products

Part 5.2
Regulation 5.2.1 Regulation 5.2.2 Regulation 5.2.3 Regulation 5.2.4 Regulation 5.2.5 Regulation 5.2.6 Regulation 5.2.7

Fats, oils and fat emusions

Definitions Oils Interesterified Vegetable Fat Partially Hydrogenated Soyabean Oil Edible Fats Margarine and Fat Spreads Hydrogenated Vegetable Oils

Part 5.3
Regulation 5.3.1 Regulation 5.3.2 Regulation 5.3.3 Regulation 5.3.4 Regulation 5.3.5 Regulation 5.3.6 Regulation 5.3.7 Regulation 5.3.8 Regulation 5.3.9 Regulation 5.3.10 Regulation 5.3.11 Regulation 5.3.12 Regulation 5.3.13 Regulation 5.3.14 Regulation 5.3.15 Regulation 5.3.16 Regulation 5.3.17 Regulation 5.3.18 Regulation 5.3.19 Regulation 5.3.20 Regulation 5.3.21 Regulation 5.3.22 Regulation 5.3.23 Regulation 5.3.24 Regulation 5.3.25 Regulation 5.3.26

Fruits and Vegetable Products

Thermally Processed Fruits Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail Thermally Processed Vegetables Thermally Processed Curried Vegetables / Ready to Eat Vegetables Thermally Processed Vegetable soups Thermally Processed Fruits Juices Thermally Processed Vegetable Juices Thermally Processed Tomato Juice Thermally Processed Fruit Nectars Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree Thermally Processed Tomato Puree And Paste Soup Powders Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only: Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only Tamarind Pulp/Puree And Concentrate Fruit Bar/ Toffee Fruit/Vegetable, Cereal Flakes Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water Ginger Cocktail Synthetic Syrup for use in Dispensers for carbonated water Synthetic Syrup of Sharbat Murabba Candied, Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel

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Regulation 5.3.27 Regulation 5.3.28 Regulation 5.3.29 Regulation 5.3.30 Regulation 5.3.31 Regulation 5.3.32 Regulation 5.3.33 Regulation 5.3.34 Regulation 5.3.35 Regulation 5.3.36 Regulation 5.3.37 Regulation 5.3.38 Regulation 5.3.39 Regulation 5.3.40 Regulation 5.3.41 Regulation 5.3.42 Regulation 5.3.43 Regulation 5.3.44 Regulation 5.3.45 Regulation 5.3.46 Regulation 5.3.47 Regulation 5.3.48

Mango Chutney Tomato Ketchup and Tomato Sauce Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce Soyabean Sauce Carbonated Fruit Beverages or Fruit Drink Jam Fruit Jelly Fruit Cheese Marmalades Dehydrated Fruits Dehydrated Vegetables Frozen Fruits/Fruit Products Frozen Vegetables Frozen Curried Vegetables/Ready-to-Eat Vegetables Fruit Based Beverage Mix/Powdered Fruit Based Beverage Fruits and Vegetable Chutney Pickles Table Olives Grated Desiccated Coconut Vinegar Nuts and Raisins Bean

Part 5.4
Regulation 5.4.1 Regulation 5.4.2 Regulation 5.4.3 Regulation 5.4.4 Regulation 5.4.5 Regulation 5.4.6 Regulation 5.4.7 Regulation 5.4.8 Regulation 5.4.9 Regulation 5.4.10 Regulation 5.4.11 Regulation 5.4.12 Regulation 5.4.13 Regulation 5.4.14 Regulation 5.4.15

Cereal and Cereal Products

Atta Maida Semolina (Suji or Rewa) Besan Pearl Barley (Jau) Food Grains Corn Flour (Maize starch) Corn Flakes Custard Powder Macaroni Products Malted and Malt based foods Rolled Oats Solvent Extracted Flour Starchy Foods Bakery Products

Part 5.5
Regulation 5.5.1 Regulation 5.5.2

Meat and Meat Products

Definitions Meat and Meat Products

Part 5.6 Part 5.7

Regulation 5.7.1 Regulation 5.7.2 Regulation 5.7.3 Regulation 5.7.4 Regulation 5.7.5

Fish and Fish Products Sweets and Confectionery Sugar boiled Confectionery
Lozenges

Chewing gum and bubble gum Chocolate

Ice Lollies or Edible Ices

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Part 5.8
Regulation 5.8.1 Regulation 5.8.2 Regulation 5.8.3 Regulation 5.8.4 Regulation 5.8.5 Regulation 5.8.6 Regulation 5.8.7 Regulation 5.8.8 Regulation 5.8.9 Regulation 5.8.10

Sweeteners including honey

Sugar Misri Honey Gur or Jaggery Dextrose Golden Syrup Saccharin Sodium Aspertame (Aspartyl Phenyl Alanine Methyl Ester) Acesulfame Potassium Sucralose

Part 5.9
Regulation 5.9.1 Regulation 5.9.2 Regulation 5.9.3 Regulation 5.9.4 Regulation 5.9.5 Regulation 5.9.6 Regulation 5.9.7 Regulation 5.9.8 Regulation 5.9.9 Regulation 5.9.10 Regulation 5.9.11 Regulation 5.9.12 Regulation 5.9.13 Regulation 5.9.14 Regulation 5.9.15 Regulation 5.9.16 Regulation 5.9.17 Regulation 5.9.18 Regulation 5.9.19 Regulation 5.9.20 Regulation 5.9.21 Regulation 5.9.22 Regulation 5.9.23 Regulation 5.9.24 Regulation 5.9.25 Regulation 5.9.26 Regulation 5.9.27 Regulation 5.9.28 Regulation 5.9.29 Regulation 5.9.30

Salt, Spices, Condiments and related products

Caraway (Shajira) Cardamom (Elaichi) Chillies and Capsicum (Lal Mirchi) Cinnamon (Dalchini) Cassia (Taj) Cloves (Laung) Coriander (Dhania) Cumin (Zeera, Kalaunji) Fennel (Saunf) Fenugreek (Methi) Ginger (Sonth, Adrak) Mace (Jaipatri) Mustard (Rai, Sarson) Nutmeg (Jaiphal) Pepper Black (Kalimirch) Poppy (Khas Khas) Saffron (Kesar) Turmeric (Haldi) Curry Powder Mixed Masala Aniseed (Saunf) Ajowan (Bishops seed) Dried Mango Slices Dried Mango Powder (Amchur) Pepper White Garlic (Lahsun) Celery Dehydrated Onion (Sukha Pyaj)

Part 5.10
Regulation 5.10.1 Regulation 5.10.2 Regulation 5.10.3 Regulation 5.10.4 Regulation 5.10.5

Asafoetida Edible Common Salt Beverages (Other than Dairy and Fruits & Vegetable based)
Tea Coffee Chicory Coffee - Chicory Mixture

Beverages Alcoholic

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Regulation 5.10.6 Regulation 5.10.7 Regulation 5.10.8

Part 5.11
Regulation 5.11.1 Regulation 5.11.2 Regulation 5.11.3 Regulation 5.11.4 Regulation 5.11.5 Regulation 5.11.6 Regulation 5.11.7

Part 5.12 Part 5.13

Regulation 5.13.1 Regulation 5.13.2 Regulation 5.13.3 Regulation 5.13.4 Regulation 5.13.5 Regulation 5.13.6 Regulation 5.13.7 Regulation 5.13.8

Beverages Non Alcoholic Carbonated Mineral Water Packaged Drinking Water Other Food products and Ingredients Baking Powder Catechu Gelatin Silver Leaf Pan Masala Low and high fat Cocoa Powder Carob Powder Proprietary Foods Irradiation of Food
Definitions

Dose of Irradiation Requirement for the process of Irradiation Restrictions on Irradiation of Food Record of Irradiation of Food Standards of Irradiated Food Storage, Package and Sale of Irradiated Food Restrictions on sale of Irradiated Food

Chapter 6
Part 6.1
Regulation 6.1.1 Regulation 6.1.2 Regulation 6.1.3 Regulation 6.1.4 Regulation 6.1.5 Regulation 6.1.6 Regulation 6.1.7 Regulation 6.1.8 Regulation 6.1.9 Regulation 6.1.10

Substances added to Food

Food Additives
Definitions

454

Regulation 6.1.11 Regulation 6.1.12 Regulation 6.1.13 Regulation 6.1.14 Regulation 6.1.15 Regulation 6.1.16 Regulation 6.1.17 Part 6.2 Regulation 6.2.1

Colouring Matter Artificial Sweeteners Preservatives Anti-Oxidants Emulsifying and Stabilising Agents Anticaking Agents Antifoaming agents in edible oils and fats Use of release agents Flavouring agents and related substances Use of Flavours Enhancers Sequestering and buffering agents (acids, bases, and salts) Use of Glycerol Esters of Wood Resins Use of Sucrose Acetate Isobutyrate Use of Lactulose Syrup in foods Other substances to be used in Specified limits Carry over of Food Additives Standards of Additives Food Colours

Chapter 7
Part 7.1 Part 7.2 Part 7.3 Regulation 7.3.1 Regulation 7.3.2

Prohibition and Regulation of Sales

Sale of certain admixtures prohibited Restriction on use of certain ingredients Prohibition and Restriction on sale of certain products Prohibition on sale of food articles coated with Mineral oil Restriction on sale of Carbia Callosa and Honey dew

509

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Regulation 7.3.3 Regulation 7.3.4 Regulation 7.3.5 Regulation 7.3.6 Regulation 7.3.7 Regulation 7.3.8 Regulation 7.3.9 Regulation 7.3.10 Regulation 7.3.11 Regulation 7.3.12 Regulation 7.3.13 Regulation 7.3.14 Regulation 7.3.15 Regulation 7.3.16

Food resembling but not pure Honey not be marketed as Honey Product not to contain any substance which may be injurious to Health Prohibition of use of Carbide gas in ripening of fruits Sale of fresh Fruits and Vegetables Sale or use for sale of admixtures of Ghee or Butter prohibited Restriction on sale of Ghee having less Reichert value than that specified for the area where such ghee is sold Restriction on sale of Til oil produced in Tripura, Assam and West Bengal Special provisions relating to Vegetable Oil and fat Restriction on sale of Kangra Tea Condition for sale of Flavoured Tea Restriction on sale of Common Salt Use of flesh of naturally dead animals or fowls prohibited Special provisions relating to Milk Restrictions relating to conditions for sale

Chapter 8
Part 8.1 Part 8.2 Part 8.3
Regulation 8.3.1 Regulation 8.3.2

Contaminants, Toxins and Residues

Metal Contaminants Crop Contaminants and Naturally Occuring Toxic Substances Residues
Restriction on the use of Insecticides Antibiotic and other pharma-cologically active substances

525

Chapter 9
Part 9.1
Regulation 9.1.1 Regulation 9.1.2 Regulation 9.1.3

Laboratory and Sample Analysis

Referral Laboratory
Functions Referral laboratory for State/UT/Local area Notified Laboratories for Import

549

Part 9.2
Regulation 9.2.1

Procedure of Sampling
Quantity of sample to be sent to the Food analyst

Chapter 10
Part 10.1

Others
Guarantee

558

APPENDIX

Appendix A
Limits of Food Additives

Appendix B
Microbiological Requirements

Appendix C
Forms Form A - Form of Guarantee Form B Declaration Form C - Certificate of Analysis by the Referral Food Laboratory Form D Report of the Food Analyst

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1.

CORNED BEEF Characteristics (2) Total Plate Count E.Coli Solmonella Staphylococcus aureus Clostridium perfringens and Clostridium Botulinum LUNCHEON MEAT Requirements (3) 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

Sl. No. (1) (1) (2) (3) (4) (5)

2.

Sl. No. (1) (1)

Characteristics (2) Total Fat content: a) Product without binder b) Product with binder

Requirements (3) Not more percent Not more percent than than 30.0 35.0

(2) (3) (4) (5) (6)

Total Plate Count E.Coli Salmonella Staphylococcus aureus

1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram

Clostridium perfringens and Absent in 25 gram

3. COOKED HAM Sl. No. (1) (1) (2) (3) (4) (5) Characteristics (2) Total Plate Count E.Coli Salmonella Staphylococcus aureus Clostridium perfringens and - viii Requirements (3) 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

4. CHOPPED MEAT Sl. No. Characteristics (1) (1) (2) Total Fat content: a) Product without binder b) Product with binder (2) (3) (4) Total Plate Count E.Coli Salmonella

Requirements (3) Not more than 25.0 percent Not more than 30.0 percent 1000 / gram maximum Absent in 25 gram Absent in 25 gram

(5)

Staphylococcus aureus

Absent in 25 gram

CANNED CHICKEN Sl. No. (1) (1) (2) (3) (4) (5) Characteristics (2) Total Plate Count E.Coli Salmonella Staphylococcus aureus Clostridium perfringens and Clostridium Botulinum Requirements (3) 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

6. CANNED MUTTON AND GOAT MEAT Sl. No. (1) (1) (2) (3) (4) Characteristics (2) Total plate count E.Coli Salmonella Staphylococcus aureus Requirements (3) 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram

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(5) 7. Sl. No. (1) (1) (2) (3) (4) (5) (6) (7)

Clostridium perfringens and Absent in 25 gram Clostridium Botulinum FROZEN MUTTON, GOAT BEEF AND BUFFALO MEAT Characteristics (2) Total Plate Count E.Coli Staphylococcus aureus Clostridium perfringens and Clostridium Botulinum Yeast and mould count Salmonella Listeria monocytogenes Requirements (3) 100000 / gram maximum maximum 100 / gram 100 / gram maximum 30/ gram maximum 1000/ gram maximum Absent in 25 gram Absent in 25 gram

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