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Go to Guide for Food Start-ups
FoSTaC Plus Course by FSSAI
Table of Contents
01
Food Industry Ecosystem
• Indian Food Ecosystem
•Farm to Fork
•Major Trends
•Sector Trends
•Sector Challenges
02 03 04
Start-up Ecosystem
Regulatory Requirements
Global Standards
• Start-up Needs
• Regulations
• Food Certificate
• Government Schemes
• Food Parks
• Incubators & Accelerators
• Funders
• FSS Act & Regulation
• Licensing & Registration
• Packaging & Labeling
• Advertisement & Claims
• Import Provision• Schedule IV
• Overview of Standards •Regulation on Nutraceuticals, Organic Products
• CODEX
• ISO & GFSI
Food Industry Ecosystem
Indian Food Ecosystem
According to CIA Fackbook sector wise Indian GDP composition in 2014
Highlights of India’s food industry
20Agro-
Climatic Conditions
52%Cultivable
Land
46 out of total
60
Soil Types
2nd
Largest
Food Producer
7th
largest in Area and a
long
Coastline
Consumption Basket
31% spending on
food
7.68 % of total
Global agricultura
l output
Food & grocery
>60% of India‘s
retail sector (2014)
Employment
9 Mn by
2024 in food processing
Indian Food Industry is currently at USD 39.71 Billion to grow at a CAGR of 11% to a worth of $65 Billion in 2018
Food Ecosystem ( Farm To Fork)
Food Start-Ups Major Trends
Offering Consumption Delivery
Private Labels
Orientation change from Products to services
Packaging as Purchase Influencer
Sustainable Products
E-grocery
Food deliver
Food kits
E-FMCG food
Health Consciousness: Low Sugar &
Carb, High protein, Multi Grain
Natural/Organic/Fresh Produce
Beverages: Cold Pressed
Global Cuisines
Ready to Cook/Eat Products
Ordering Reviews based
Regional Tastes
Semi-prepared food
BlockchainCloud
Computing
Digitally active
customers
Young Population
India's organic food
market to increase by 3
times by2020
Increasing affordability
and disposable
income
Gourmet: valued at
USD1.3 Bngrowing at 20% CAGR
Nuclear families
IoT
• Ranks 2nd in rice, wheat and cereals production
• Total food grains production reached 252.68 MT in FY15
• 2nd largest producer of fruits and vegetables• Production: Vegetables: 17 % of the global
Fruits: 14 % of the global
• Largest Producer of milk• Cooperatives dominate dairy sector
• Largest livestock population equal to 512 Mn• Largest Producer of Buffalo meat 1.4 MT in
2015• 2nd largest producer of goat meat 0.91MT in
2015
• World’s 2nd largest egg producer (78.4billion)
• 3rd largest producer of broiler meat (3.8 MnT)
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• Fastest growing segments:Packaged food, aerated soft drink, Packaged drinking water, Alcoholic beverages
• The consumer health market is estimated tobe
• USD 4.8 Bn growing at 5%. FM
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• 2nd largest in fish production• Total fish production 11.41 million metric
tonnes (2016-17) 🐟 🍒
Sector Trends
• Mainly primary processing is carried out• Limited storage capacity• Inefficient procurement and movement for PDS• Medium value addition
• Highly perishable produce & Low value addition• Processing units are primarily SME & MSME• Varying procurement price for the produce• Only 2% is processed; 18% of vegetables are
lost due to inadequate post-harvest management,transportation & storage infrastructure
• Low milk productivity from cattle• High fodder prices• Lack of procurement of standard quality of milk• Lack of cold chain infrastructure• Only 35% milk is Processed
• Highly perishable processed produce
• Licenses and clearances from different
departments• Religious sentiments• Only 21% meat is processed
• Inadequate access to common facilities• Limited understanding of international laws• Predominantly a live bird/wet market instead of a
chilled/frozen one• Only 6% in poultry products are processed• Costly poultry feed
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• Unorganized market• Difficulty in distribution
• High time consumption in obtaining variouslicenses FM
CG
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&
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• Only 23% is processed• Substantial fishery resources are under-
utilized
🐟🍒
Sector Challenges
Start-Up Ecosystem
Customer- Know them
Location
Infrastructure/Resources
Sector Knowledge
Capital
What A Start Up Needs
Legislations and Regulatory Requirements
Regulations
1
• Formalizing a business structure and founders agreement
2• Applying for business licenses
3
• Understanding taxation and accounting laws
4• Adhering to labor laws
The state enforced certification marks presently in India are:
• Agmark for all agricultural products.
• ISI Mark For industrial product. Certifies that a product conforms to a set ofstandards laid by the Bureau of Indian Standards.
• India Organic certification mark for organically farmed food products.Processed Food Products Export Development Authority (APEDA) underthe National Program for Organic Production of the Government of India.
• +F logo A mandatory logo for all fortified foods in India. It certifies that the food isfortified as per FSSAI standards.
• Jaivik Bharat logo Organic Foods must carry the with the tagline “Jaivik Bharat”at the bottom. Additionally, it must also be certified under NPOP or PGS.
Product Certification of Food
The Indian government has introduced over 50+ start-up schemes in pastfew years.
Each start-up scheme is missioned towards boosting the Indian start-upecosystem.
Details of 10 start-up schemes by the government to support the Indianstart-ups working in the food and nutrition space:
• Raw Material Assistance
– Headed by National Small Industries Corporation (NSIC)
• Scheme for Promotion of Innovation, Entrepreneurship, And Agro-Industry
– Headed by Steering Committee, Ministry of MSME
Government Schemes
• Infrastructure Development Scheme
– Headed by National Small Industries Corporation (NSIC)
• Atal Incubation Centres (AIC)
– Headed by Atal Innovation Mission(AIM)
• Atal Tinkering Laboratories (ATL)
– Headed by Atal Innovation Mission
• Scale-Up Support to Establishing Incubation Centres
– Headed by NITI Aayog
• Enhancement of Competitiveness in The Indian Capital Goods Sector
Headed by Department of Heavy Industries (DHI)
• Start-up Assistance Scheme
– Headed by Small Industries Development Bank of India (SIDBI)
• High Risk-High Reward Research
– Headed by Science and Engineering Research Board (SERB)
• Technology Development Programme (TDP)
– Headed by Science and Engineering Research Board (SERB)
Accelerator and Funding
Accelerators
• Programs usually have a set timeframe in which individual companies spend anywherefrom a few weeks to a few months working with a group of mentors to build out theirbusiness and avoid problems along the way.
Incubators
• Startup incubators begin with companies or even single entrepreneurs that may beearlier in the process and they do not operate on a set schedule.
Founders get help to quickly grow their business and they often better their chances of attracting a top venture capital (VC) firm to invest in their startup
Accelerator is a greenhouse for young plants to get the optimal conditions togrow. An Incubator matches quality seeds with the best soil for sprouting andgrowth.
Stage Who to approach
Indicators Indicative Size
Friends & Family
Personal network
Purely conceptual stage of start-up; this is largely savings and money pooled in from close friends and
family, who believe in your idea and ability to execute
Upto 2 crore
Angels Angel networks, individual
angels, industry stalwarts
MVP in place; some limited revenue/customer traction, lot of help needed in GTM and core team
formation at this stage
25 lakh – 5 crore
Seed Institutional seed funds, accelerators
and incubators
Founding team and skeletal team in place, revenues trickling in; challenges around growth/manufacturing
capacity/partnerships
3 crore – 20 crore
Pre Series A/ Series
A
VC funds Business model proven with decent revenue growth demonstrated, team identified to help scale the
business, growth capital needed for capex/wc/burn/customer acquisition
10 crore – 50 crore
Series B/Series
C
Select VC funds and PE funds
Pure growth capital to replicate across geographies, build economies of scale; move from founder led to
professional led businesses
25 crore –150 crore
Various Stages of Equity Funding
Types of Funds and Work Style
Stage Who to approach
How do they work?
Angel Angel networks, individual
angels, industry stalwarts
Financial investor + actively involved in getting first big client, helping develop team, thinking through GTM challenges. Can be
active/passive depending upon relationship with startup
Seed Institutional seed funds, accelerators
and incubators
Seed funds – financial investors + network effect to build scaleAccelerators – short programs with high engagement, boot camps,
mentoring access to any business need. Might come with a financial investment too
Incubators – longer programs in a cohort, provide small funding/grants, access to investors in addition to business mentoring
Pre Series A/ Series A
VC funds Financial investors; bring speed and scale to the game. If investor is sector focused, they can add value in business development and GTM
strategy as well; heavily involved in building a team and ensuring growth
Series B/Series C
Select VC funds and PE funds
Financial investors; focus on profitable growth, creating an institution with processes and ensuring professional talent starts
operating the daily grunt work
What do Equity Funders Look for in Start ups
• Vision and experience of the founders
-short term money making v/s creating long term enterprisevalue?
- do they have the caliber to execute the vision? Are they adaptive to change/feedback?
• Scalability Potential
- can the startup scale 10x-100x in the next 5 years?
• Disruption quotient
- product/consumer behaviour/channel optics – what’s the newness?
• Defensibility or Differentiationqualities
- how can the startup compete with larger players/faster players?
• Exits (and returns)
- how can the startup give the investor an exit? how much return can an investor
make?
What if you don’t Fit into Equity Funding
• Evaluate whether your business needs equity capital or not – unit economic
profitability, customer awareness costs and working capital are often drivers for equity
consumption
• Equity is the most ‘expensive’ form of capital with steepest return expectations and
investors protect their rights in companies in an iron-clad manner – are you up for the
drill?
• Explore debt as an option after the friends and family round of investment, if your
startup is not ‘equity friendly’
• Collateral free loans (CGTSME) are available to startups in addition to many other fiscal
benefits discussed earlier
• Always maintain financial discipline, 3 golden rules:
• income>expenses
• collections>payables
• never use short term capital (working capital) to create long term fixed assets
Employee’s Safety and Welfare
NOC, and adequate approvals from Municipal Authorities
Statutory Returns and Payment of Tax
Excess emission of Air pollutant, usage of plastic bags etc
Fire prevention and other precautions of safety within premises
Online business– leakage of customer’s personal information
Maintain efficient logistics chain for food delivery
Storing perishable products – raw material or finished goods
Labour Laws Municipal Laws Corporate Laws Tax Laws Property Laws
Admin Laws IT (Info.Tech.) Laws Envt. Laws Consumer Laws
Areas of Regulatory Concern(Other than FSSAI)
Food Innovators Network
• In conjunction with Government’s initiative on ‘Start-Up India’ and ‘DigitalIndia’, FSSAI (Food Safety and Standards Authority of India) is bringingtogether innovators and start up entrepreneurs to provide innovativesolutions and transform country’s food safety and nutrition landscape.
• It has created the “Food Innovators Network(FINE)” platform to collaborate
with Start-ups working to solve the following four challenges:
– Cheaper, Rapid and Anywhere Food Testing
– Ensuring Availability of Healthy Foods
– Educating India and Rethinking Food Labelling :Eat Safe, Eat Right and Be a Smart Consumer
– Save Food, Feed Hungry: Waste Food Recovery
• To know more visit www.fssai.gov.in/fine
Regulatory Requirements
Food Safety and Standards Act, 2006
Prevention of Food
Adulteration Act, 1954
Fruit Products Order, 1955
Meat Food Products
Order, 1973
Vegetable Oil Products (Control)
Order, 1947
Edible Oils Packaging
(Regulation) Order, 1998
Solvent Extracted Oil, De-oiled
Meal, and Edible Flour (Control)
Order, 1967
Milk and Milk
Products Order, 1992
Any other order under
Essential Commodities
Act, 1955 relating to
food
Repealing and integration of Acts/Orders
Food Safety and Standards Act
1
• To consolidate multiple laws and establish single point reference system
2• To establish Food Safety and Standards Authority
3
• To regulate the manufacture, storage, distribution, sale and import of food products
4
• To ensure availability of safe and wholesome food for human consumption
Overview of Chapters of Act
Chapter I
Chapter II
Chapter III
Chapter IV
Preliminary
Food Safety and standards Authority of India
General Principles of Food Safety
General Provisions to Articles of Food
Provisions relating to Import
Chapter V
Chapter VISpecial Responsibilities as to Food Safety
Chapter VII
Chapter VIII
Chapter IX
Enforcement of the Act
Analysis of Food
Offences and Penalties
Adjudication and Food safety Appellate Tribunal
Chapter X
Chapter XI
Chapter XII
Finance, Accounts, Audit and Report
Miscellaneous
The FSS Act 2006, is organised through a total of twelve chapters. A brief overview is given below:
Food Safety and Standards Regulations under FSS Act
Section 92 (1)- provides Food Authority to make regulations. Initially Six principal regulations have been notified in the gazette of India on 1st
August, 2011 and came into force on 5th August, 2011
Principal FSS Regulations
1) Food Safety and Standards (Licensing and registration) Regulations, 2011.
2) Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
3) Food Safety and Standards (Food Products Standards and Food Additives)Regulations, 2011.
4) Food Safety and Standards (Prohibition and Restriction for Sale) Regulations, 2011.
5) Food Safety and Standards (Contaminants, Toxins and Residues )Regulations, 2011.
6) Food Safety and Standards (Referral Laboratories and Sampling) Regulations,2011.
7) Food Safety and Standards (Health Supplements, Nutraceuticals,
Food for Special Dietary Use, Food for Special Medical Purpose,
Functional Food and Novel Food) Regulations, 2016.
8) Food Safety and standards (Food Recall Procedure) Regulations,
2016. Food Safety and Standards (Food Import) Regulations, 2017.
9) Food Safety and Standards (Approval for Non-specified Food &
Food Ingredient) Regulations, 2016.
10) Food Safety and Standards (Alcoholic Beverages Standards)
Regulation 2016.
11) Food Safety and Standards (Fortified Foods) Regulations, 2016.
12) Standards for Organic Food.
13) Food Safety and Standards (Third Party Auditing) Regulation, 2017.
Food Safety and Standards (Licensing and Registration) Regulations, 2011
Licensing and Registration Regulations
Chapter I (General -
Definitions)
Chapter II (Procedures –Registration &
Licensing)
Schedule I Schedule II Schedule III Schedule IV
Salient Features
• Unified Licensing procedures
• Common application forms and procedures
• Registration of food Businesses to cover all petty food businesses
• Distinction between ‘registration’ and ‘licensing’. Cut off limits for
registration and licensing
• Sectors which have high Installed Capacity are covered under
central licensing
• Safety, Sanitary and Hygienic conditions
Central Licensing Authority
FSSAI Head Quarters(Licensing)
Zonal Directors & Other Officers (for inspections &
Monitoring)
Framework For Registration/ Licensing/Monitoring Of Food Business Establishments
Chief Executive Officer, FSSAI
Commissioner of food safety at State/ Union Territories
Licensing Authority
Food Safety Officer(for Inspection and Monitoring Food
Business operators
Registration Authority
Designated Officer Licensing Authority
• City Municipal Corporation
• Town Panchayats• Gram Panchayats
• Mentions the List of food business falling under the purview of Central Licensing Authority
• Includes dairy units, vegetable oil processing units, meat processing units (with specific parameters), 100% export oriented units, all importers importing food items, etc.
Schedule 3Schedule 1
Schedule 2
Comprise the following forms:
• Form ‘A’- Application for registration
• Form ‘B’- Application / Renewal of license under FSSA, 2006
• Form ‘C’ – License format
• Form D1- Annual Return for business other than milk and milk products (before 31st May)
• Form D2- Annual Return for milk and milk product businesses (before 31st May)
• Form E- Form of Guarantee from Vendor
Fee for grant/ Renewal of License Registration / License fee per annum in rupees
Schedule 4
Contains general hygiene and manufacturing Practices to be followed by food businesses. This is the licensing condition and to be followed mandatorily.
• Part 1: -food business operators applying for registration- Petty food operators
• Part 2: -food business operators applying for license- Manufacturing
• Part 3:-food business operators applying for license- Milk and milk products
• Part 4:-food business operators applying for license- Slaughter house and meat processing
• Part 5:-food business operators applying for license- Catering
FoSTaC trainings should be undertakenfor a better understanding of ScheduleIV. To know more visit:https://fostac.fssai.gov.in
Overview of all Four Schedules
This is required for mid sizedcompanies Eligibility criteria is asfollows for different kind ofbusinesses.
(i) with an annual turnoverbetween Rs. 12 lakhs to 20crores
(ii) production capacity of food(other than milk and milkproducts and meat and meatproducts) does not exceed 500kg/litres per day or
(iii)procurement or handling andcollection of milk is up to 5000litres of milk per day or
(iv) slaughtering capacity isbetween 2-50 large animals or10-150 small animals or 50-1000 poultry birds per day
Requirements for Registration/License of Food businesses
This is required for smallbusiness or all businesses orStart- Ups. Eligibility criteria isas follows for different kind ofbusinesses.
(i) with an annual turnover notexceeding Rs. 12 lakhsand/or whose
(ii) production capacity of food(other than milk and milkproducts and meat and meatproducts) does not exceed100 kg/litres per day or
(iii)procurement or handling andcollection of milk is up to500 litres of milk per dayor
(iv) slaughtering capacity is 2large animals or 10 smallanimals or 50 poultrybirds per day or less
FSSAI Registration
Businesses engaged in food activities are required to apply for food license of different types based on turnover, scale of business and the type of activity. Such businesses must apply for either of the licenses (central or state) or simple registration. The criteria specified in rules are as follows:
This is required for large businesses. Eligibility criteria are asfollows
(i) With an turn over above Rs 20 Crores(ii) Dairy units including milk chilling units equipped to
handle or process more than 50,000 litres of liquidmilk/day or 2500 MT of milk solid per annum.
(iii) Vegetable oil processing units and units producingvegetable oil and refineries including oil expeller unit
having installed capacity more than 2 MT per day.(iv) All slaughter houses equipped to slaughter more than
50 large animals or 150 or more smallanimals including sheep and goats or 1000or more poultry birds per day.
(v) Meat processing units equipped to handle or process
more than 500 kg of meat per day or 150 MT per annum.
(vi) 100 % Export Oriented Units. (vii) All Importers importing food items including food
ingredients and additives for commercial use.
(viii) Food Business Operator operating in two or more states.
FSSAI State License FSSAI Central License
Registration Procedure
Licensing Procedure
▪Supporting documents need to be uploaded for each license category. To know the list of documents to be uploaded, visit https://foodlicensing.fssai.gov.in/index.aspx
Supporting Documents and Fees
a. Registration fee starts from Rs. 100/year (can take to 5 years together)
b. Fee for businesses related to catering, confectionary and bakery - Rs 2000; 3000/yrs(Manufacture < than 1 Metric ton)
c. Fee for food manufacturing – Rs. 5000 (> 1 metric ton)
d. Fee for central license – Rs 7500
License Fees
Food Licensing & Registration System (FLRS)
• As per section 31 of FSS Act,2006 and regulation 2.1 of all food business operators in the country have to be registered or licenced in accordance to the procedures laid down.
• Food Licensing & Registration System (FLRS) is an online application launched by the FSSAI tofacilitate Food Business Operators (FBOs) in India to apply for License or Registration Certificateand track their application during the course of processing.
• FLRS is being used by 5 Regional Offices of FSSAI and several State Governments for processingand generation of Licenses/ Registration Certificates.
• FLRS allows FBOs to check their premises eligibility according to the location or the activity beingconducted on that premises. The link is as follows: https://foodlicensing.fssai.gov.in/index.aspx
Food Safety and Standards (Packaging and Labeling) Regulations, 2011
Packaging and Labeling
Regulations
Chapter I (General - Definitions)
Chapter II (Packaging and
Labelling)
Packaging Requirements
Packaging Requirements
General Requirements
Unfit for human Consumption
Canned Products
Containers made of Plastic a materials
Product Specific Requirements
Milk and Milk Products
Edible Oil/fat
Fruits & Vegetables
Canned Meat Products
Drinking Water
Labelling Requirements
1. Name of the food
2. List of ingredients in descending order
3. Nutritional information - The nutrition information for a particular food article is declared per
100g or 100ml or per serving of the food on the label
4. Veg/ Non Veg logo of appropriate dimensions
5. Specific declaration of food additives and colors/flavors
6. Name and complete address of manufacturer
7. Net content and drained weight by weight or Volume
8. Lot no/ code no/Batch identification
9. Date of Manufacturing /Packing
10. Best Before Date and use by date
11. Country of Origin for Imported food
12. Instructions for use
13. FSSAI license number shall be displayed on the principal display panel
Refer to the labelling regulations for detailed manner of declaration
Restriction on Advertisements
There shall be no advertisement of any food which is misleading or contravening the provisions of Food Safety
and Standards Act, 2006 (34 of 2006) or the rules/regulations made thereunder.
FSSAI License Number Display▪The 14-digit number provides information about the manufacturer’s license or
registration details and the manufacturing state which will be called as FSSAINo.
▪The Brand owner shall display the FSSAI logo and his license number on thelabel of food package.
▪In case of imported food products, the importer shall display FSSAI logo andlicense number along with the name and address of importer on a sticker to beaffixed before customs clearance.
There are three parts in these regulations
• There are 13 product categories and standards for various food products
including food additives have been provided
1. Dairy products and analogues
2. Fats, oils and fat emulsions
3. Fruits and Vegetable products
4. Cereals and cereal products
5. Meat and meat products
6. Fish and fish products
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011
7. Sweets and confectionary
8. Sweetening agents including honey
9. Salt, spices and related products
10. Beverages ( other than dairy and fruits& vegetables based )
11. Other food products and ingredients
12. Proprietary food
13. Irradiated food
• The second part of the Regulation deals with use of food additives in various
foods and specifies their limits- Appendix-A
• The third part prescribes the microbiological requirement for various food
product categories- Appendix-B
• This Regulation deals with the restrictions and Prohibitions on sale of certain
food products. Contains 3 clauses
1) Sale of certain admixtures prohibited
2) Restrictions on use of certain ingredients
3) Prohibition and restriction on sale of certain products
• The Regulation covers 15 products and 22 conditions of sale that are eitherrestricted or prohibited.
Food Safety and Standards (Prohibition and Restriction for Sale)
Regulations, 2011
This Regulation contains 3 parts that specify the limits in various foods.
• METAL CONTAMINANTS: This part prescribes the Maximum Limitsfor 9 Metal Contaminants viz. Lead, Copper, Arsenic, Tin, Cadmium,Mercury, Methyl Mercury, Chromium and Nickel for various foods andcommodities.
• CROP CONTAMINANTS AND NATURALLY OCCURING TOXINS:This part specifies the limits of 5 Crop Contaminants viz. Aflatoxin,Aflatoxin M1, Ochratoxin A, Patulin and Deoxynivalenol for various foods;limits for 4 naturally occurring toxins and 3 Polychlorinated biphenyls(PCBs)
• PESTICIDE RESIDUES: This part specifies the Maximum ResiduesLimits (MRLs) 149 Pesticide Residues and tolerance limit of 4 Antibiotics insea foods.
These regulations are being amended to prescribe MRLs for more number ofpesticides, Antibiotics and other Pharmacologically active substances.
Food Safety and Standards (Contaminants, Toxins and Residues ) Regulations, 2011
• These regulations prescribe standards for eight categories viz.Health Supplements, Nutraceuticals, Food for Special DietaryUse, Food for Special Medical Purpose, specialty food containingplant or botanicals, foods containing probiotics, foods containingprebiotics and Novel Food products.
• Includes various schedules detailing provision relating to
• vitamin, mineral and amino acids,
• botanical ingredients,
• nutraceuticals ingredients,
• food additives,
• Probiotics and prebiotics
Food Safety and Standards (Health supplements, nutraceuticals, food for
special medical purpose, functional food and novel food) Regulations, 2016
• Food Recall regulation shall apply to the food or foodproducts that are determines or prima facie consideredunsafe
• Ensure removal of food under recall from all stages of thefood chain in accordance with section 28 of the Act.
• Ensure dissemination of information to concernedconsumers
• Ensure retrieval, destruction or reprocessing of foodunder recall
• Food recall procedure
Food Safety and Standards (Food Recall procedure) Regulations, 2016
• Lays down the procedure for clearance of foodproducts imported in to India.
• Licensing of food importers
• Clearance of imported food
• Food import clearance for specific purposes
• Sampling of imported products
• Scheme for risk based sampling of imported foodarticles
Food Safety and Standards (Import)Regulations, 2016
• Provide opportunity to FBO to innovate FSSAIframe these regulations.
• Regulation covers :
• Novel food or novel food Ingredients orprocessed with the use of novel technology.
• Food or food ingredients with a history ofhuman consumption (at least fifteen years) butnot specified in any regulation under the Act.
• New additives.• Processing aids and enzymes.• Articles of food and food ingredients consisting
of or isolated from microorganisms, fungi oralgae
Food Safety and Standards (Approval fornon-specified food & food ingredients)Regulations, 2017
Details of the FoodSafety & StandardsAct 2006, Rules2011, Regulations2011 is availableonline at
www.fssai.gov.in
https://fssai.gov.in/home/fss-legislation/fss-regulations.html
IFS Quick View
• The IFS Quick View tool provides a single platform integrating all FoodSafety Standards and Regulations on safety as well as quality of food items
• This is aimed at minimizing ambiguity in the interpretation of regulationsand facilitating FBOs in smooth operations of their business
• To know more visit https://fssai.gov.in/quickaccess
Food Imports
• Section 25 of the Food Safety and Standards Act provides that all imports of articles of food to follow the standards laid down by the Food Authority so that unsafe or sub-standard food is not imported
• FSSAI has developed a “Manual for Food Imports” with minute & simplified details of whole processes & provisions related to filing the requisite information to obtain license, deposition of fees, attending the joint inspection and sampling process etc. so that food import clearance may take place with greater ease
• The manual can be accessed online at https://foodregulatory.fssai.gov.in/manuals-fi
• An online Food Import Clearance System(FICS) portal has been developed
(https://fics.fssai.gov.in)
Global Standards
CODEX
• Codex Alimentarius Commission (CAC) - an inter-governmentalfood standards body of FAO and WHO established in 1963
• Develops international food standards, guidelines and codes ofpractice which contribute to the safety, quality and fair practices ininternational food trade
• Codex standards are recognized as reference standards in WTO-SPS Agreement
• Within India, FSSAI has been designated as the National CodexContact Point (NCCP)
• Codex standards are voluntary and implementable globally
CAC Adopts
• Food Standards
http://www.codexalimentarius.org/standards/list-of-standards/
• Code of practices
http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/RCP
• Guidelines
http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/GL
• Other Recommendations such as MLs, MRLs and other texts
http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/MRL
54
Difference between ISO 22000 and the GFSI
The International Organization forStandardization (ISO) is an international standardsetting body composed of representatives fromvarious national standards organizations.
The ISO 22000 family of International Standardsaddresses food safety management.
ISO 22000:2018 sets out the requirements for afood safety management system and can becertified to. It maps out what an organizationneeds to do to demonstrate its ability to controlfood safety hazards in order to ensure that food issafe. It can be used by any organization regardlessof its size or position in the food chain.
The Global Food Safety Initiative (GFSI)follows collaborative approach to bring togetherinternational food safety experts from the entiresupply chain of food.
GFSI is not a Certification Programme in itself,neither does it carry out any accreditation orcertification activities.
Certification to a GFSI- recognized certificationprogramme is achieved through a successful third-party audit against any of the certificationprogrammes that have been recognized by the GFSI.
Certification Programme Owners (CPOs)recognized by the GFSI:
Thank You