Fssai Registration
Fssai Registration all inclusive price ₹ 5,000/- ₹ 2,500/-
- Online Process
- Dedicated manager to process your registration
- Fast approval
- Free Advice
- 24 x 7 support
What is Fssai Registration?
The FSSAI is a governmental body tasked with ensuring food safety in India. It is mandatory to obtain FSSAI Registration for all the manufacturer and trader involved in food business. The main goal of an FSSAI registration was to ensure public health, through a mechanism of regulation and supervision of food safety in the country
FSAAI Registration types
There are following 3 types Fssai Registration:
- Basic Registration: If annual turnover of a food business is below 12 Lakhs then basis FSSAI registration require. The maximum tenure of this license is 5 years and minimum is 1 year
- State Registration: If annual turnover of a food business is between 12 Lakhs to 20 crores then central FSSAI registration require. The maximum tenure of this license is 5 years and minimum is 1 year
- Central Registration: If annual turnover of a food business is above 20 crores then central FSSAI registrations require. The maximum tenure of this license is 5 years and minimum is 1 year.
Notes
- Every person who is importer of food has to apply for central FSSAI Registration which has been registered with DGFT while obtaining IEC Code
- In case a food business operator has operating in more than 2 states, it has to obtain one additional central license for Head office/ Registered office and a separate license for each location.
Documents required for FSSAI Registration
- Declaration form
- Electricity/ Water bill copy (Business Place)
- Rent agreement copy (in case of rented property)
- Ownership proof (in case of owned property)
- Aadhar Card copy of proprietor/ Partners/ Directors
- Food Safety management system plan or certificate
- Authority letter/ Board resolution
Additional documents require for Manufacturer
- Blueprint / layout plan of processing unit
- List of equipment and Plant & Machinery
- List of food category desired to be manufactured
- Pesticide residues report of water
- Pollution copy
FSSAI Renewal
- The Food License will be placed in the Renewal before 120 days of expiry.
- If there is an arising of delay, a punishment of ₹ 100/day will be charged.
- Non – Renewal of the FSSAI or food license could lead a punishment.
- The extension of the renewal is also for 1 to 5 years
FAQ
Q 1. Under what circumstances can the DO suspend the license?
Ans:- If the food business operator fails to comply with an improvement notice, his licence may be suspended.
Q 2.Under what circumstances can the DO cancel the license?
Ans:- If the food business operator fails to comply with the improvement notice, the DO may, after giving the licensee an opportunity to show cause, cancel the licence.
Q 3. Whether an appeal can be filed against this Improvement notice, suspension/ cancellation of incense?
Ans:- Yes, any FBO aggrieved by an improvement notice may appeal to the State Commissioner of Food Safety whose decision thereon shall be final. The same can be challenged in the Food safety Appellate Tribunal/ high court of his respective States
Q 4. What is the time frame for making an appeal to the State Commissioner of Food Safety?
Ans:-Fifteen days from the date on which notice of the decision was served on the person desiring to appeal or the period specified in the improvement notice whichever expires earlier.
Q 5. Sections under which penalties are issued?
Ans: The provisions relating to offences and penalties are specified under section 48 penalties are given from Section 49-67 of the Act. A brief is given below:
| Section | Offence | Persons covered | Imprisonment | Fine (Rs.) | Petty Manufacturer |
|---|---|---|---|---|---|
| 50 | Food not of quality demanded by purchaser; Not in compliance with the Act | Seller | – | 2 Lakhs | Penalty Rs. 25,000/- |
| 51 | Sub-standard food | Manufacturer, Seller, Storage, Distributor, Importer | – | 5 Lakhs | – |
| 52 | Mis branded food | -do- | – | 3 Lakhs | – |
| 53 | Misleading advertisement: False description; Or | Publisher or any person involved in publishing | – | 10 Lakhs | – |
| Nature or quality or substance; | |||||
| 54 | Food contains extraneous matter | Manufacturer, Seller, Storage, Distributor, Importer | – | 1 Lakhs | – |
| 55 | Failure to comply with FSO direction | Food business operator or importer | – | 2 Lakhs | – |
| 56 | Unhygienic or unsanitary: Processing; or Manufacture | Manufacturer or processor | – | 1 Lakhs | – |
Q 6. What is a food recall and what is its purpose?
Ans: “Recall” means action taken by the FBO to withdraw any food from market which is not complying Section 28 of FSS Act, 2006.
Q.7 Are physical documents required to be submitted at Regional Offices for Central License after submitting online application?
Ans:No, there is no need to submit physical documents at regional offices for central license. FBO can track their application status from the FLRS system with the help of Login credentials. In case the concerned Designated Officer requires additional information, he will ask the same through FLRS system only and not through email or physical letter. FBO shall check their system regularly for any updates.
Q 8.What is the fee for modification of license?
Ans: Any change that alters the information contained in the license certificate (Form C) shall apply for modification of license with the fee equivalent to one year license fee. No fee is required for modification of non Form C details.
Q 9. At what stages SMS/Email are delivered to FBO?
Ans: FBO receives SMS/ Email alerts during ID creation, renewal of license/Registration and whenever DO forward the application to FBO for additional information/changes in the application.
Q. 10 How to convert manually issued license to online during renewal of license?
Ans: FBO can approach concerned Designated Officer of concerned area. Designated Officer will create USER ID and issue you a new system generated license number which can be renewed through online process.
Q 11. What are the advantages of incorporating your manually issued license to the online system?
Ans: It will minimize the number of documents required during renewal of license. The old license number will also be attached with the new license number. FBO will be able to track the application during the course of processing.
Q 12. How to file Annual Return?
Ans:
- Only Merchant Exporter can file Quarterly annual report through online system
- FBO manufacturing Milk and/or Milk products shall file half yearly return in the Form D-2 and submit it manually to the to the concerned Central/State licensing Authority for the periods 1st April to 30th September and 1st October to 31st March of every financial within a month from the end of the period
- (manufacturers and Importers) have to file Annual Return (Form D-1) and submit it manually to the concerned Central/State licensing Authority on or before 31st May of each year for each class of food handled by him during the previous financial year.
Q 13. How to download supporting documents list?
Ans: The list of documents that are to submitted can be downloaded by the FBO by clicking on the link “Supporting Documents” on the login page.
Q 14. Repetition of IEC Code of Importer
Ans. An importer cannot submit another application with same IEC code that he has already submitted until and unless he deletes the incomplete/application already submitted.
Q 15. What are the different categories of license?
Ans:
As per in ‘FSS (Licensing & Registration) Regulations, 2011,Licenses and Registrations are granted to FBOs in a 3 tier system, viz;
- Registration
- State license
- Central License
List of FBOs falling under different categories
| Registration | Central Licensing | State Licensing |
|---|---|---|
Manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor or temporary stall holder; or distributes foods including in any religious or social gathering except a caterer; Such other food businesses including small scale or cottage or such other industries relating to food business or tiny food businesses with an annual turnover not exceeding Rs 12 lakhs and/or whose Production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or Procurement or handling and collection of milk is up to 500 litres of milk per day or Slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less. | Dairy units including milk chilling units equipped to handle or process more than 50,000 litres of liquid milk/day or 2500 MT of milk solid per annum. Vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit having installed capacity more than 2 MT per day. All slaughter houses equipped to slaughter more than 50 large animals or 150 or more small animals including sheep and goats or 1000 or more poultry birds per day. Meat processing units equipped to handle or process more than 500 kg of meat per day or 150 MT per annum. All food processing units other than mentioned under (I) to (IV) including relabellers and repackers having installed capacity more than 2 MT/day except grains, cereals and pulses milling units. 100 % Export Oriented Units. All Importers importing food items including food ingredients and additives for commercial use. All food business operators manufacturing/ processing/ importing any proprietary food for which NOC has been given by FSSAI. Registered/ Head office of FBOs operating in two or more states. Food catering services in establishments and units under Central government Agencies like Railways, Air and airport, Seaport, Defence etc. Hotels with 5 star and above accreditation. All E-commerce food businesses. | All FBOs except mentioned in Column 1 and 2 All grains, cereals and pulses milling units. |
Q 16. What are the criteria for registration?
Ans:
- Registrations are granted to small or petty FBOs whose annual turn-over does not exceed Rs. 12 lakhs.
- Registrations are granted by the Registering Authority who may be Designated Officer/ Food Safety Officer or any official in Panchayat, Municipal Corporation or any other local body or Panchayat in an area, notified by the State Food Safety Commissioner.
- Documents required while applying for a Registration:-
- Application in Schedule-1
- Fees @Rs. 100/- per annum
- Address proof (Government documents like Voter ID card)
- Photograph of applicant
- Registration Card should be exhibited at a prominent place of business premise.
Q 17. Which kind of business should be selected?
Ans:FBO can select kind of business from the following list:
- Dairy units
- Vegetable oil processing units
- Slaughtering units
- meat processing units
- 100% Export oriented units
- Importers
- Fish/ meat/ poultry shop/ seller
- Food catering services in establishment and units
Q18. What are the food categorization codes?
Ans: FBO can select code of their food category the following list:
| Sr. No. | (No colu mn nam e) | name |
|---|---|---|
| 1 | 1 | Dairy products and analogues, excluding products of food category 2.0 |
| 2 | 1.1 | Milk and dairy-based drinks |
| 3 | 1.1.1 | Milk and buttermilk (plain) |
| 4 | 1.1.1.1 | Milk (plain) |
| 5 | 1.1.1. 2 | Buttermilk (plain) |
| 6 | 1.1.2 | Dairy-based drinks – flavoured milk and/or fermented |
| 7 | 1.2 | Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks), fermented milk products,yoghurt, flavoured yoghurt, dahi, flavoured dahi, mishtidahi |
| 8 | 1.2.1 | Fermented milks (plain) |
| 9 | 1.2.1. 1 | Fermented milks (plain), not heat-treatd after fermentation |
| 10 | 1.2.1. 2 | Fermented milks (plain), heat-treated after fermentation |
| 11 | 1.2.2 | Renneted milk (plain) |
| 12 | 1.3 | Condensed milk and analogues (plain) |
| 13 | 1.3.1 | Condensed milk (plain), evaporated milk(s),sweetened condensed milk(s) |
| 14 | 1.3.2 | Beverage whiteners |
| 15 | 1.4 | Cream (plain) and the like cream and malai |
| 16 | 1.4.1 | Pasteurized cream (plain), cream and malai |
| 17 | 1.4.2 | Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) |
| 18 | 1.4.3 | Clotted cream (plain) |
| 19 | 1.4.4 | Cream analogues |
| 20 | 1.5 | Milk powder and cream powder and powder analogues (plain) |
| 21 | 1.5.1 | Milk powder and cream powder (plain) |
| 22 | 1.5.2 | Milk and cream powder analogues |
| 23 | 1.6 | Cheese and analogues |
| 24 | 1.6.1 | Unripened cheese |
| 25 | 1.6.2 | Ripened cheese, (Cheddar,Danbo,Edam,Gouda,Havarti,Tilisiter,Camembert,Brie,StPaulin,Samso e,Emmentaler,Provolone,extra hard grating /sliced/cut/shreded cheese |
| 26 | 1.6.2. 1 | Ripened cheese, includes rind |
| 27 | 1.6.2. 2 | Rind of ripened cheese |
| 28 | 1.6.2. 3 | Cheese powder (for reconstitution; e.g. For cheese sauces) |
| 29 | 1.6.3 | Whey cheese |
| 30 | 1.6.4 | Processed cheese |
| 31 | 1.6.4. 1 | Plain processed cheese |
| 32 | 1.6.4. 2 | Flavoured processed cheese, including containing fruit, vegetables, meat etc. |
| 33 | 1.6.5 | Cheese analogues |
| 34 | 1.6.6 | Whey protein cheese |
| 35 | 1.7 | Dairy-based dessers (e.g. Pudding, fruit or flavoured yoghurt) |
| 36 | 1.8 | Whey and whey products, excluding whey cheeses |
| 37 | 1.8.1 | Liquid whey and whey products, excluding whey cheeses |
| 38 | 1.8.2 | Dried whey and whey products, excluding whey cheeses whey powder |
| 39 | 2 | Fats and oils, and fat emulsions |
| 40 | 2.1 | Fats and oils essentially free from water |
| 41 | 2.1.1 | Butter oil, anhydrous milk fat, ghee |
| 42 | 2.1.2 | Vegetable oils and fats |
| 43 | 2.1.3 | Lard, tallow, fish oil, and other animal fats (edible fats) |
| 44 | 2.2 | Fat emulsions mainly or type water-in-oil |
| 45 | 2.2.1 | Butter (Butter and Milk Fat) |
| 46 | 2.2.2 | Fat spreads, dairy fat spreads and blended spreads |
| 47 | 2.3 | Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based onfat emulsions |
| 48 | 2.4 | Fat-based desserseccluding dairy-based dessert products of food category 1.7 |
| 49 | 2.4.1 | Cocoa based spreads, including fillings |
| 50 | 3 | Edible ices, including sherbet and sorbet |
| 51 | 4 | Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds |
| 52 | 4.1 | Fruit |
| 53 | 4.1.1 | Fresh fruit |
| 54 | 4.1.1. 1 | Untreated fresh fruit |
| 55 | 4.1.1. 2 | Surface-treated fresh fruit |
| 56 | 4.1.1. 3 | Peeled or cut fresh fruit |
| 57 | 4.1.2 | Processed fruit |
| 58 | 4.1.2. 1 | Frozen fruit |
| 59 | 4.1.2. 2 | Dried fruits, nuts and seeds |
| 60 | 4.1.2. 3 | Fruit in vinegar, oil, or brine |
| 61 | 4.1.2. 4 | Canned or bottled (pasteurized) fruit |
| 62 | 4.1.2. 5 | Jams, jellies, marmalades |
| 63 | 4.1.2. 6 | Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5 |
| 64 | 4.1.2. 7 | Candied / glazed / crystallised fruit including murrabba |
| 65 | 4.1.2. 8 | Fruit preparations, including pulp, purees, fruit toppings and coconut milk |
| 66 | 4.1.2. 9 | Fruit-based dessers, including fuit-flavoured water-based desserts |
| 67 | 4.1.2. 10 | Fermented fruit products |
| 68 | 4.1.2. 11 | Fruit fillings for pastries |
| 69 | 4.1.2. 12 | Cooked fruit |
| 70 | 4.2 | Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds, and nuts and seeds |
| 71 | 4.2.1 | Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds and nuts and seeds |
| 72 | 4.2.1. 1 | Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes including soybeans, and aloe vera), seaweeds and nuts oand seeds |
| 73 | 4.2.1. 2 | Surface-treated fresh vegetables, (including mushrooms and fungi, rootsand tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds |
| 74 | 4.2.1. 3 | Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers pulses and legumes, and aloe vera), seaweeds and nutsandseess |
| 75 | 4.2.2 | Processed vegetables (including mushrooms and fungi, roots andtubers, pulses and legumes, and aloe vera) sea weeds, nuts andseeds |
| 76 | 4.2.2. 1 | Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts oand seeds |
| 77 | 4.2.2. 2 | Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds |
| 78 | 4.2.2. 3 | Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce |
| 79 | 4.2.2. 4 | Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), and seaweeds |
| 80 | 4.2.2. 5 | Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. Peanut butter) |
| 81 | 4.2.2. 6 | Vegetables (including mushrooms and fungi, roots and tubers,pulses and legumes, and aloe vera) sea weeds, nuts and seeds pulps and preparations (e.g vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5 |
| 82 | 4.2.2. 7 | fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soyabean products of food categories 06.8.6, 06.8.7, 12.9.1,12.9.2.1 and 12.9.2.3 |
| 83 | 4.2.2. 8 | cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds |
| 84 | 5 | Confectionery |
| 85 | 5.1 | Cocoa products and chocolate products including analogues andchocolate substitutes |
| 86 | 5.1.1 | Cocoa mixes (powders) and cocoa mass/cake |
| 87 | 5.1.2 | Cocoa mixes (syrups) |
| 88 | 5.1.3 | Cocoa and chocolate products |
| 89 | 5.1.4 | Chocolate substitute and their products |
| 90 | 5.2 | Confectionery including hard and soft candy, nougats etc. other than food categories 5.1, 5.3, and 5.4 |
| 91 | 5.2.1 | Hard Candy |
| 92 | 5.2.2 | Soft Candy |
| 93 | 5.2.3 | Nougts and marzipans |
| 94 | 5.3 | Chewing gum |
| 95 | 5.4 | Decorations (e.g. For fine bakery wares), toppings (non-fruits), and sweet sauces |
| 96 | 6 | Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food catergory 7.0 |
| 97 | 6.1 | Whole, broken, or flaked grain, including rice |
| 98 | 6.2 | Flours and starches (including soybean powder) |
| 99 | 6.2.1 | Flours |
| 100 | 6.2.2 | Starches |
| 101 | 6.3 | Ready -to -eat cereals, breakfast cereals, including rolled oats |
| 102 | 6.4 | Pastas and noodles and like products (e.g. Rice paper, rice vermicelli, soybean pastas and noodles) |
| 103 | 6.4.1 | Fresh pastas and noodles and like products |
| 104 | 6.4.2 | Dried pastas and noodles and like products |
| 105 | 6.4.3 | Pre-cooked pastas and noodles and like products |
| 106 | 6.5 | Cereals/pulses and starch based desserts |
| 107 | 6.6 | Batters |
| 108 | 6.7 | Pre-cooked or processed cereals/grains/legume products |
| 109 | 6.8 | Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) |
| 110 | 6.8.1 | Soybean-based beverages |
| 111 | 6.8.2 | Soybean-based beverage film |
| 112 | 6.8.3 | Soybean curd (tofu) |
| 113 | 6.8.4 | Semi-dehydrated soybean curd |
| 114 | 6.8.4. 1 | Thick gravy-stewed semi-dehydrated soybean curd |
| 115 | 6.8.4. 2 | Deep fried semi-dehydrated soybean curd |
| 116 | 6.8.4. 3 | Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2 |
| 117 | 6.8.5 | Dehydrated soybean curd (kori tofu) |
| 118 | 6.8.6 | Fermented soybeans (e.g. Natto, tempeh) |
| 119 | 6.8.7 | Fermented soybean curd |
| 120 | 6.8.8 | Other soybean protein products |
| 121 | 7 | Bakery products |
| 122 | 7.1 | Bread and ordinary bakery wares and mixes |
| 123 | 7.1.1 | Bread and rolls including yeast leavened breads, specialty breadsand soda breads |
| 124 | 7.1.1. 1 | Yeast-leavened breads and specialty breads |
| 125 | 7.1.1. 2 | Soda breads |
| 126 | 7.1.2 | Crackers |
| 127 | 7.1.3 | Other ordinary bakery products |
| 128 | 7.1.4 | Bread-type products, including bread stuffing and bread crumbs |
| 129 | 7.1.5 | Steamed breads and buns |
| 130 | 7.1.6 | Mixes for bread and ordinary bakery wares |
| 131 | 7.2 | Fine bakery wares (sweet, salty, savoury) and mixes |
| 132 | 7.2.1 | Cakes, cookies, biscuit, cracker and pies |
| 133 | 7.2.2 | Other fine bakery products |
| 134 | 7.2.3 | Mixes for fine bakery wares |
| 135 | 8 | Meat and meat products including poultry |
| 136 | 8.1 | Fresh / frozen / chilled/ ground meat and poultry |
| 137 | 8.1.1 | Fresh / frozen / chilled meat, poultry, whole pieces or cuts |
| 138 | 8.1.2 | Fresh / frozen / chilled meat, poultry, comminuted |
| 139 | 8.2 | Processed meat and poultry products in whole pieces or cuts |
| 140 | 8.2.1 | Non-heat treated processed meat and poulty products in whole pieces or cuts |
| 141 | 8.2.1. 1 | Cured (including salted) non-heat treated processed meat and poultry products in whole pieces or cuts |
| 142 | 8.2.1. 2 | Cured (including salted) and dried processed meat and poultry products in whole pieces or cuts |
| 143 | 8.2.1. 3 | Fermented non-heated treated processed meat and poultryproducts in whole pieces or cuts |
| 144 | 8.2.2 | Heat-treated processed meat and poultry proucts in whole pieces or cuts |
| 145 | 8.2.3 | Frozen processed meat and poultry products in whole pieces or cuts |
| 146 | 8.3 | Processed comminuted meat and poultry products |
| 147 | 8.3.1 | Non-heat treated processed comminuted meat and poultry products |
| 148 | 8.3.1. 1 | Cured (including) non-heat treated processed comminuted meat and poultry products |
| 149 | 8.3.1. 2 | Cured (including salted and dried non-heat treated processed comminuted meat and poultry products |
| 150 | 8.3.1. 3 | Fermented non-heat treated processed comminuted meat and poultry products |
| 151 | 8.3.2 | Heat-treated processed comminuted meat and poultry products (canned cooked ham, canned luncheon meat, canned choppedmeat) |
| 152 | 8.3.3 | Frozen processed comminuted meat and poultry products |
| 153 | 8.4 | Edible casings (e.g. Sausage casings) |
| 154 | 9 | Fish and fish proucts, indcluding molluscs, crustaceans, and echinoderms |
| 155 | 9.1 | Fresh fish and fish products, including molluses, crustaceans, and echinoderms |
| 156 | 9.1.1 | Fresh fish |
| 157 | 9.1.2 | Fresh molluscs, crustaceans, and echinoderms |
| 158 | 9.2 | Processed fish and fish products, including molluscs, crustaceans, and echinoderms |
| 159 | 9.2.1 | Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms(frozen shrimps or prawns, frozen lobsters,frozen squid ,frozen fin fish and frozen fish fillets) |
| 160 | 9.2.2 | Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms |
| 161 | 9.2.3 | Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms |
| 162 | 9.2.4 | Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms |
| 163 | 9.2.4. 1 | Cooked fish and fish products |
| 164 | 9.2.4. 2 | Cooked molluscs, crustaceans, and echinoderms |
| 165 | 9.2.4. 3 | Fried fish and fish products, including molluscs, crustaceans, andEchinoderms |
| 166 | 9.2.5 | Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms |
| 167 | 9.3 | Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms |
| 168 | 9.3.1 | Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly |
| 169 | 9.3.2 | Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine |
| 170 | 9.3.3 | Salmon substitutes, caviar and other fish roe products |
| 171 | 9.3.4 | Semi-preserved fish and fish products, including molluscs, crustaceans andechinoderms (e.g. fish paste), excluding products of food categories 9.3.1 – 9.3.3 |
| 172 | 9.4 | Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms |
| 173 | 10 | Eggs and egg products |
| 174 | 10.1 | Fresh eggs |
| 175 | 10.2 | Egg products |
| 176 | 10.2. 1 | Liquid egg products |
| 177 | 10.2. 2 | Frozen egg products |
| 178 | 10.2. 3 | Dried and/or heat coagulated egg products |
| 179 | 10.3 | Preserved eggs, including alkaline, salted, and canned eggs |
| 180 | 10.4 | Egg-based desserts |
| 181 | 11 | Sweeteners, including honey |
| 182 | 11.1 | Refined and raw sugars |
| 183 | 11.1. 1 | White sugar, dextrose anhydrous, dextrose monohydrate, fructose |
| 184 | 11.1. 2 | Powdered sugar, powdered dextrose |
| 185 | 11.1. 3 | Soft white sugar, soft brown sugar, glucose syrup, dried glucosesyrup, raw cane sugar, khandsari sugar (sulphur sugar), bura sugar |
| 186 | 11.1. 3.1 | Dried glucose syrup used to manufacture sugar confectionery |
| 187 | 11.1.3.2 | Glucose syrup for manufacture of sugar confectionery (golden syrup) |
| 18 8 | 11.1. 4 | Lactose |
| 189 | 11.1. 5 | Plantation or mill white sugar (plantation white sugar, cube sugar, misri) |
| 190 | 11.1. 6 | Jaggary and Gur |
| 191 | 11.2 | Brown sugar excluding products of food category 11.1.3 |
| 192 | 11.3 | Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 |
| 193 | 11.4 | Other sugars and syrups |
| 194 | 11.5 | Honey |
| 195 | 11.6 | Table-top sweeteners including those containing high intensity sweeteners (saccharin sodium, aspartame, acesulfamepotassium,sucralose) |
| 196 | 12 | Salts, spices, soups, sauces, salads and protein products |
| 197 | 12.1 | Salt and salt substitutes |
| 198 | 12.1. 1 | Salt (including edible common salt, iron fortified salt, iodized salt) |
| 199 | 12.1. 2 | Salt substitutes |
| 200 | 12.2 | Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) |
| 201 | 12.2. 1 | Herbs, spices including masalas |
| 202 | 12.2. 2 | Seasonings and condiments |
| 203 | 12.3 | Vinegars |
| 204 | 12.4 | Mustards |
| 205 | 12.5 | Soups and broths |
| 206 | 12.5. 1 | Ready-to-eat soups and broths, including canned, bottled, and frozen |
| 207 | 12.5. 2 | Mixes for soups and broths |
| 208 | 12.6 | Sauces and like products |
| 209 | 12.6.1 | Emulsified sauces and dips (e.g. mayonnaise, sald dressings, onion dips) |
| 210 | 12.6. 2 | Non emulsified sauces (e.g ketchup, cheese sauce, cream sauce, brown gravy) |
| 211 | 12.6. 3 | Mixes for sauces and gravies |
| 212 | 12.6. 4 | Clear sauces |
| 213 | 12.7 | Salads and sandwich spreads excluding cocoa-and nutbasedspreads of food categories 4.2.2.5 and 5.1.3 |
| 214 | 12.8 | Yeast and like products |
| 215 | 12.9 | Soybean-based seasonings and condiments |
| 216 | 12.9. 1 | Fermented soybean paste |
| 217 | 12.9. 2 | Soybean sauce |
| 218 | 12.9. 2.1 | Fermented soybean sauce |
| 219 | 12.9. 2.2 | Non-fermented soybean sauce |
| 220 | 12.9. 2.3 | Other soybean sauces |
| 221 | 12.1 | Protein products other than from soybeans |
| 222 | 13 | Foodstuffs intended for particular nutritional uses |
| 223 | 13.1 | Infant formulae, follow-on formulae, and formulae for special medical purposes for infants |
| 224 | 13.1. 1 | Infant formulae |
| 225 | 13.12 | Follow-up formulae |
| 226 | 13.1. 3 | Formulae for special medical purposes for infants |
| 227 | 13.2 | Complementary foods for infants and young children |
| 228 | 13.3 | Dietetic foods intended for special medical purposes (excluding products of food category 13.1) |
| 229 | 13.4 | Dietetic formulae for slimming purposes and weight reduction |
| 230 | 13.5 | Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories13.1- 13.4 and 13.6 |
| 231 | 13.6 | Food supplements |
| 232 | 14 | Beverages, excluding dairy products |
| 233 | 14.1 | Non-alcoholic (“soft”) beverages |
| 234 | 14.1. 1 | Waters |
| 235 | 14.1. 1.1 | Natural mineral waters and source waters |
| 236 | 14.1. 1.2 | Table waters and soda waters |
| 237 | 14.1. 2 | Fruit and vegetable juices |
| 238 | 14.1. 2.1 | Fruit juices (fruit juices for industrial use, thermally processed fruits juices) |
| 239 | 14.1. 2.2 | Vegetable juices(vegetable juices for industrial use, thermally processed vegetable juices, thermally processed tomato juice) |
| 240 | 14.1. 2.3 | Concentrates of fruit juices (concentrated fruit juices for industrial use) |
| 241 | 14.1. 2.4 | Concentrates of vegetable juices (concentrated vegetable Juices for industrial use) |
| 242 | 14.1. 3 | Fruit and vegetable nectars |
| 243 | 14.1. 3.1 | Fruit nectar |
| 244 | 14.1. 3.2 | Vegetable nectar |
| 245 | 14.1. 3.3 | Concentrates of fruit nectar |
| 246 | 14.1. 3.4 | Concentrates of vegetable nectar |
| 247 | 14.1. 4 | Water-based flavoured drinks, including “sport,”“energy,” or“electrolyte” drinks and particulated drinks, includes carbonated fruit beverages, carbonated beverages with fruit |
| 248 | 14.1. 4.1 | Carbonated water-based flavoured drinks |
| 249 | 14.1. 4.2 | Non-carbonated water-based flavoured drinks including punches and ades, ginger cocktail (ginger beer and gingerale), thermally processed fruit beverages/ fruit drinks/ready to serve fruit beverages |
| 250 | 14.1. 4.3 | Concentrates (liquid or solid) for water based flavoured drinks (synthetic syrups for dispensers, sharbat (synthetic syrup),squashes, crushes, fruit syrups, cordials and barley water |
| 251 | 14.1. 5 | Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa |
| 252 | 14.2 | Alcoholic beverages, including alcohol-free and low-alcoholic counterparts |
| 253 | 14.2. 1 | Beer and malt beverages |
| 254 | 14.2. 2 | Cider and Perry |
| 255 | 14.2. 3 | Grape wines |
| 256 | 14.2. 3.1 | Still grape wine |
| 257 | 14.2. 3.2 | Sparkling and semi-sparkling grape wines |
| 258 | 14.2. 3.3 | Fortified grape wine, grape liquor wine, and sweet grape wine |
| 259 | 14.2. 4 | Wines (other than grape) |
| 260 | 14.2. 5 | Mead |
| 261 | 14.2. 6 | Distilled spirituous beverages containing more than 15% alcohol |
| 262 | 14.2. 7 | Aromatized alcoholic beverages |
| 263 | 15 | Ready-to-eat savouries |
| 264 | 15.1 | Snacks and savouries – potato, cereal, flour or starch based (fromroots and tubers, pulses and legumes) |
| 265 | 15.2 | Processed nuts including coated nuts and nut mixtures |
| 266 | 15.3 | Snacks – fish based |
| 267 | 1.3.2. 1 | Non dairy based beverage whitener |
Q19. What are the lists of documents to be enclosed/uploaded for Central/State License?
Ans:Documents to be enclosed with application for License (to Central / State Licensing Authority):
(The list is only indicative, not mandatory unless mentioned)
- Form-B duly completed and signed (in duplicate) by the proprietor/ partner or the authorised signatory (mandatory for all categories).
- Blueprint/layout plan of the processing unit showing the dimensions in metres/square metres and operation-wise area allocation (mandatory for manufacturing and processing units only).
- List of Directors with full address and contact details (mandatory for companies only)
- Name and List of Equipments and Machinery along with the number, installed capacity and horse power used (mandatory for manufacturing and processing units only).
- Photo ID and address proof issued by Government authority of Proprietor/Partner/Director(s)/Authorized Signatory. (optional).
- List of food categories desired to be manufactured. (In case of manufacturers).
- Authority letter with name and address of responsible person nominated by the manufacturer along with alternative responsible person indicating the powers vested with them viz, assisting the officers in inspections, collection of samples, packing & dispatch. (mandatory for manufacturing and processors).
- Analysis report (Chemical & Bacteriological) of water to be used as ingredient in food from a recognized/ public health laboratory to confirm the portability (mandatory only for manufacturing and processing units only).
- Proof of possession of premises. (Sale deed/ Rent agreement/ Electricity bill, etc.) (optional).
- Partnership Deed/Affidavit/Memorandum & Articles of Association towards the constitution of the firm. (optional).
- Copy of certificate obtained under Coop Act – 1861/Multi State Coop Act – 2002 in case of Cooperatives. (wherever applicable).
- NOC from manufacturer (mandatory for Re-labellers and Re-packers)
- Food Safety Management System plan or certificate (if any).
- Source of milk or procurement plan for milk including location of milk collection centre’s etc. in case of Milk and Milk Products processing units.(wherever applicable).
- Source of raw material for meat and meat processing plants. (wherever applicable).
- Pesticide residues report of water in case of units manufacturing packaged drinking water, packaged Mineral water and/or carbonated water from a recognized/ public health
- Recall plan wherever applicable, with details on whom the product is distributed. (Optional).
- NOCs from Municipality or local body. (Optional).
Q20. What is the fee structure for Central/State license and Registration certificate?
Answer:
| S.N o. | Category | Fee (Rs.) | |||
|---|---|---|---|---|---|
| 1 | For petty food business operators (Registration) | 100 | |||
| 2 | State License | i | Manufacturer/Miller | Manufacturer above 1MT per day production or 10001to 50000 LPD of milk or 501 to 2500 MT of milk solids per annum | 5000 |
| Below 1MT of production or 501 to 10000 LPD of milk or 2.5 MT to 500 MT of milk solids per annum | 3000 | ||||
| ii | Hotels-3 star and above | 5000 | |||
| iii | All food service provides including restaurants/boarding houses clubs etc. serving food, Canteens (Schools, Colleges, Office, Institutions), Caterers, Banquet halls with food catering arrangements, food vendors like dabbawallasetc | 2000 | |||
| iv | Any other Food Business Operator | 2000 | |||
| 3 | Central license | 7500 | |||
| 4 | Airport/Seaport | 3000 | |||
| 5 | Konkan Railways | 3000 | |||
Q 21. Which license is required by a food business operator to run a food business in more than two states?
Ans: Food Business Operator operating in more than two States has to get Central License for its registered Office/ Head Office and separate license/ Registration for each units depending upon the capacity/ turnover from the concerned State/ Central Licensing Authority.
Q 22. Who will issue license to food business operators under railways premises?
Answers: FSSAI license/Registrationfor food premises under Railways are issued by the Railways Designated Officers/FSO notified by Food Authority from time to time.
Q 23. Who will issue license to food business operators under Airport/Seaport premises?
Answers: FSSAI license for food premises in Airport/Seaport are issues by APHO/PHO notified by Food Authority from time to time through Online FLRS system
Q.24 How to renew your license/Registration after expiry?
Ans:FBO can’t renew his License or Registration if it is not applied within 6030 days from the expiry of license/registration. Once the license/registration is expired, the FBO has to apply afresh.
Q. 25 In what circumstances application will be rejected?
Ans: Licensing Officer can reject the application in the case when the required information is not provided within the stipulated time of 30 days
Q 26. Do medical stores need to get a license if they are selling dietary foods and Neutraceuticals?
Ans: All FBO including medical stores have to get FSSAI license/registration.
Q 27. Whether NOC from FSSAI is required for export?
Ans: No NOC is required to be taken from Food Safety and Standards Authority of India for exporting food products from India.
Q 28. Where a FBO can contact for FLRS technical assistance?
Ans: FBO can contact at toll free help desk no 1800112100 or can mail his query to licensing@fssai.gov.in. Further, the homepage of Food Licensing and Registration System (FLRS) show “HOW TO APPLY” which provide step by step information for food business operator to apply for Central/ State License and Registration by himself.
Q 29. What are the requirements for License of different kind of activities at same premise?
Ans: FSSAI license is a premise based license. Multiple kinds of activities carried out at the same premise can be endorsed in the single FSSAI license.
Q 30. What are the types of complaints/Grievance that can be addressed to the FSSAI or State Authorities?
Ans:
- Complaint related violation of the provisions of Act and Regulation.
- Food Adulteration.
- Food poisoning
- Food contaminations
- Misleading labeling and packaging
- Misleading Advertisements
- Licensing and registration related grievances.
- Counterfeit products
- Sub-standard quality of food products
- Unhygienic Conditions and malpractices by FBOs.
- Complaints against enforcement officers of States and Centre
- Queries/suggestions related to Ban of certain food Products (e.g. soft drinks, pan masala etc.).
- Unauthorized use of food ingredients.
- Miscellaneous like less weight of food products, offer on the particular products and the one related to other departments.
Q 31. How can a consumer register his complaint or grievance?
Ans:Consumers can connect to FSSAI through various channels. Consumers can register their complaints and feedbacks about food safety issues related to adulterated food, unsafe food, substandard food, labelling defects in food and misleading claims & advertisements related to various food products.
Q 32. Channels through which consumers can connect with FSSAI are:
- Helpline (Toll Free)
- Food Safety Voice
- FSSAI APP
- WhatsApp/SMS
- Formal representation
- Walk-in with prior appointment
- GAMA portal for concerns regarding misleading claims and advertisements.
- CPGRAM portal
- Representations from various associations, organizations, institutions etc.
Q 33. How the complaints are addressed at State level?
Ans: Upon the receipt of complaint/grievance, the Designated Officer may examine the complaint/grievance and if found the samples are required to be lifted or inspection of premises is required, he may forward the same to the concerned food safety officer. Food safety Officer may inspect the premises or may draw samples as per the merits of the case under intimation to designated officer.
