Go to Guide for Food Start-ups

FoSTaC Plus Course by FSSAI

 Table of Contents
01 02 03 04
Food Start-up Regulatory Global
Industry Ecosystem Requirements Standards
Ecosystem

• Indian Food
• Start-up Needs
• FSS Act & Regulation • CODEX
Ecosystem • ISO & GFSI
• Licensing &
• Regulations Registration
•Farm to Fork
• Food Certificate • Packaging & Labeling
•Major Trends
• Government • Advertisement &
•Sector Trends Claims
Schemes
•Sector Challenges • Import Provision
• Food Parks
• Schedule IV
• Incubators &
• Overview of Standards
Accelerators •Regulation on
Nutraceuticals, Organic
• Funders Products
Food Industry
Ecosystem
 Indian Food Ecosystem

Highlights of India’s food industry

2nd Consumptio Food &

grocery
n Basket
52% Largest
>60%
Cultivable Food 31% of India‘s
Land Producer spending on retail
food sector
(2014)

20 46 7th 7.68 % of Employment

largest in total
Agro-
out of total
60 Area and a Global 9 Mn by
Climatic long agricultura 2024 in food
Conditions Soil Types processing
Coastline l output

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

According to CIA Fackbook sector wise Indian GDP composition in 2014

Food Ecosystem ( Farm To Fork)
 Food Start-Ups Major Trends
Offering Consumption Delivery

Private Labels Health Consciousness: Low Sugar & E-grocery

Carb, High protein, Multi Grain
Orientation change from Products to Food deliver
services Natural/Organic/Fresh Produce
Packaging as Purchase Influencer Food kits
Beverages: Cold Pressed
Sustainable Products E-FMCG food
Global Cuisines
Semi-prepared food
Ready to Cook/Eat Products

Ordering Reviews based

Regional Tastes

India's
Increasing Gourmet:
organic food
Digitally affordability valued at
Cloud Young market to Nuclear
IoT Blockchain active and USD1.3 Bn
Computing Population increase by 3 families
customers disposable growing at
times by
income 20% CAGR
2020
 Sector Trends

• Largest livestock population equal to 512 Mn

• Ranks 2nd in rice, wheat and cereals

Food grains
Livestock

• Largest Producer of Buffalo meat 1.4 MT in

production
2015
• Total food grains production reached 252.68
• 2nd largest producer of goat meat 0.91MT in
MT in FY15
2015

• 2nd largest in fish production

Products

Vegetables
• 2nd largest producer of fruits and vegetables

Fruits &
Marine

• Total fish production 11.41 million metric • Production: Vegetables: 17 % of the global
tonnes (2016-17)
🐟 Fruits: 14 % of the global
🍒
• World’s 2nd largest egg producer (78.4
Poultry

billion) • Largest Producer of milk

Dairy
• 3rd largest producer of broiler meat (3.8 Mn • Cooperatives dominate dairy sector
T)
Health &

• The consumer health market is estimated to • Fastest growing segments:

Pharma

FMCG
be Packaged food, aerated soft drink, Packaged
• USD 4.8 Bn growing at 5%. drinking water, Alcoholic beverages
 Sector Challenges

• Highly perishable processed produce

• Mainly primary processing is carried out

Food grains
clearances from
Livestock

• Licenses and different • Limited storage capacity

departments • Inefficient procurement and movement for PDS
• Religious sentiments • Medium value addition
• Only 21% meat is processed

• Highly perishable produce & Low value addition

Vegetables
• Only 23% is processed • Processing units are primarily SME & MSME
Products

Fruits &
Marine

• Varying procurement price for the produce

• Substantial fishery resources are under- • Only 2% is processed; 18% of vegetables are
utilized lost due to inadequate post-harvest management,

• Inadequate access to common facilities

🐟 •
transportation & storage infrastructure

Low milk productivity from cattle

• Limited understanding of international laws
• High fodder prices
Poultry

• Predominantly a live bird/wet market instead of a

Dairy
• Lack of procurement of standard quality of milk
chilled/frozen one
• Only 6% in poultry products are processed
• Lack of cold chain infrastructure
• Costly poultry feed • Only 35% milk is Processed
Health &
Pharma

• High time consumption in obtaining various • Unorganized market

FMCG

licenses • Difficulty in distribution

 Start-Up
Ecosystem
 What A Start Up Needs

Customer- Know them

Capital

Location

Sector Knowledge

Infrastructure/Reso
urces

Legislations and
Regulatory
Requirements
 Regulations

• Formalizing a business structure and

1 founders agreement

• Applying for business licenses

2

• Understanding taxation and accounting

3 laws

• Adhering to labor laws

4
 Product Certification of Food
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 of
standards laid by the Bureau of Indian Standards.
• India Organic certification mark for organically farmed food products.
Processed Food Products Export Development Authority (APEDA) under
the 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 is
fortified 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.
 Government Schemes
The Indian government has introduced over 50+ start-up schemes in past
few years.
Each start-up scheme is missioned towards boosting the Indian start-up
ecosystem.
Details of 10 start-up schemes by the government to support the Indian
start-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
• 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
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

Accelerators
• Programs usually have a set timeframe in which individual companies spend anywhere
from a few weeks to a few months working with a group of mentors to build out their
business and avoid problems along the way.

Incubators
• Startup incubators begin with companies or even single entrepreneurs that may be
earlier in the process and they do not operate on a set schedule.

Accelerator is a greenhouse for young plants to get the optimal conditions to

grow. An Incubator matches quality seeds with the best soil for sprouting and
growth.
 Various Stages of Equity Funding
Stage Who to Indicators Indicative
approach Size
Friends & Personal Purely conceptual stage of start-up; this is largely Upto 2 crore
Family network savings and money pooled in from close friends and
family, who believe in your idea and ability to execute

Angels Angel MVP in place; some limited revenue/customer 25 lakh – 5

networks, traction, lot of help needed in GTM and core team crore
individual formation at this stage
angels, industry
stalwarts
Seed Institutional Founding team and skeletal team in place, revenues 3 crore – 20
seed funds, trickling in; challenges around growth/manufacturing crore
accelerators capacity/partnerships
and incubators
Pre Series VC funds Business model proven with decent revenue growth 10 crore – 50
A/ Series demonstrated, team identified to help scale the crore
A business, growth capital needed for
capex/wc/burn/customer acquisition
Series Select VC funds Pure growth capital to replicate across geographies, 25 crore –
B/Series and PE funds build economies of scale; move from founder led to 150 crore
C professional led businesses
 Types of Funds and Work Style
Stage Who to How do they work?
approach
Angel Angel Financial investor + actively involved in getting first big client,
networks, helping develop team, thinking through GTM challenges. Can be
individual active/passive depending upon relationship with startup
angels, industry
stalwarts
Seed Institutional Seed funds – financial investors + network effect to build scale
seed funds, Accelerators – short programs with high engagement, boot camps,
accelerators mentoring access to any business need. Might come with a financial
and incubators investment too
Incubators – longer programs in a cohort, provide small
funding/grants, access to investors in addition to business mentoring

Pre Series A/ VC funds Financial investors; bring speed and scale to the game. If investor is
Series A sector focused, they can add value in business development and GTM
strategy as well; heavily involved in building a team and ensuring
growth
Series Select VC funds Financial investors; focus on profitable growth, creating an
B/Series C and PE funds 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
 Areas of Regulatory Concern
(Other than FSSAI)
NOC, and adequate approvals from Excess emission of Air pollutant,
Municipal Authorities usage of plastic bags etc

Fire prevention and other precautions

Employee’s Safety and Welfare of safety within premises

Statutory Returns and Payment of Online business– leakage of customer’s

Tax personal information

Maintain efficient logistics chain for food Storing perishable products – raw material
delivery or finished goods

Labour Laws Municipal Laws Corporate Laws Tax Laws Property Laws

Admin Laws IT (Info.Tech.) Laws Envt. Laws Consumer Laws

 Food Innovators Network

• In conjunction with Government’s initiative on ‘Start-Up India’ and ‘Digital

India’, FSSAI (Food Safety and Standards Authority of India) is bringing
together innovators and start up entrepreneurs to provide innovative
solutions 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
Repealing and integration of Acts/Orders
Vegetable Oil Edible Oils
Products Packaging
(Control) (Regulation)
Order, 1947 Order, 1998
Solvent Extracted
Meat Food Oil, De-oiled
Products Meal, and Edible
Order, 1973 Flour (Control)
Order, 1967

Milk and
Fruit Products Milk
Order, 1955 Products
Order, 1992

Any other
Prevention of
Food order under
Safety and Essential
Food
Commodities
Adulteration Standards Act, 1955
Act, 1954
Act, 2006 relating to
food
 Food Safety and Standards Act

• To consolidate multiple laws and establish single point

reference system
1

• To establish Food Safety and Standards Authority

2

• To regulate the manufacture, storage, distribution, sale

and import of food products
3

• To ensure availability of safe and wholesome food for

human consumption
4
 Overview of Chapters of Act
The FSS Act 2006, is organised through a total of twelve
chapters. A brief overview is given below:

Chapter I Preliminary Chapter VII Enforcement of the Act

Food Safety and

Chapter II standards Authority of Chapter VIII Analysis of Food
India

General Principles of
Chapter III Food Safety Chapter IX Offences and Penalties

General Provisions to Adjudication and Food

Chapter IV Chapter X
Articles of Food safety Appellate Tribunal

Provisions relating to Finance, Accounts, Audit

Chapter V Chapter XI
Import and Report

Special Responsibilities
Chapter VI Chapter XII Miscellaneous
as to Food Safety
 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 II
Chapter I
(Procedures –
(General -
Registration &
Definitions)
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

 Framework For Registration/ Licensing/Monitoring
Of Food Business Establishments
Chief Executive Officer, FSSAI

Commissioner of food safety at State/ Central Licensing Authority

Union Territories

Registration Authority Licensing Authority FSSAI Head Quarters(Licensing)

• City Municipal Zonal Directors & Other

Designated Officer Officers (for inspections &
Corporation
Licensing Authority Monitoring)
• Town Panchayats
• Gram Panchayats

Food Safety Officer

(for Inspection and
Monitoring Food
Business operators
 Overview of all Four Schedules

Schedule 1 Schedule 3

• Mentions the List of food Fee for grant/ Renewal of

business falling under the License
purview of Central Licensing Registration / License fee
Authority per annum in rupees
• Includes dairy units, vegetable oil
processing units, meat processing
units (with specific parameters), Schedule 4
100% export oriented units, all Contains general hygiene and
importers importing food items, manufacturing Practices to be followed
etc. Schedule 2 by food businesses. This is the licensing
condition and to be followed
Comprise the following forms: mandatorily.
• Form ‘A’- Application for • Part 1: -food business operators
registration applying for registration- Petty food
• Form ‘B’- Application / Renewal of operators
license under FSSA, 2006 • Part 2: -food business operators
applying for license- Manufacturing
• Form ‘C’ – License format
• Part 3:-food business operators
• Form D1- Annual Return for applying for license- Milk and milk
business other than milk and milk products
products (before 31st May) • Part 4:-food business operators
• Form D2- Annual Return for milk applying for license- Slaughter house
and milk product businesses (before and meat processing
31st May) • Part 5:-food business operators
• Form E- Form of Guarantee from applying for license- Catering
Vendor FoSTaC trainings should be undertaken
for a better understanding of Schedule
IV. To know more visit:
https://fostac.fssai.gov.in
Requirements for Registration/License
of Food businesses
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:

FSSAI Registration FSSAI State License FSSAI Central License

This is required for small This is required for mid sized This is required for large businesses. Eligibility criteria are as
business or all businesses or companies Eligibility criteria is as follows
Start- Ups. Eligibility criteria is follows for different kind of
as follows for different kind of businesses. (i) With an turn over above Rs 20 Crores
businesses. (ii) Dairy units including milk chilling units equipped to
(i) with an annual turnover handle or process more than 50,000 litres of liquid
between Rs. 12 lakhs to 20 milk/day or 2500 MT of milk solid per annum.
(i) with an annual turnover not
crores (iii) Vegetable oil processing units and units producing
exceeding Rs. 12 lakhs
vegetable oil and refineries including oil expeller unit
and/or whose (ii) production capacity of food
having installed capacity more than 2 MT per day.
(ii) production capacity of food (other than milk and milk
(iv) All slaughter houses equipped to slaughter more than
(other than milk and milk products and meat and meat
50 large animals or 150 or more small
products and meat and meat products) does not exceed 500
animals including sheep and goats or 1000
products) does not exceed kg/litres per day or
or more poultry birds per day.
100 kg/litres per day or
(iii)procurement or handling and (v) Meat processing units equipped to handle or process
(iii)procurement or handling and more than 500 kg of meat per day or 150 MT
collection of milk is up to collection of milk is up to 5000
litres of milk per day or per annum.
500 litres of milk per day (vi) 100 % Export Oriented Units.
or (iv) slaughtering capacity is (vii) All Importers importing food items including food
(iv) slaughtering capacity is 2 between 2-50 large animals or ingredients and additives for commercial use.
large animals or 10 small 10-150 small animals or 50- (viii) Food Business Operator operating in two or more
animals or 50 poultry 1000 poultry birds per day states.
birds per day or less
Registration Procedure
Licensing Procedure
 Supporting Documents and Fees

▪ 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

a. Registration fee starts from Rs. 100/year (can

take to 5 years together)
b. Fee for businesses related to catering,
License Fees 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
 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 to
facilitate Food Business Operators (FBOs) in India to apply for License or Registration Certificate
and track their application during the course of processing.

• FLRS is being used by 5 Regional Offices of FSSAI and several State Governments for processing
and generation of Licenses/ Registration Certificates.

• FLRS allows FBOs to check their premises eligibility according to the location or the activity being
conducted 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 II
Chapter I (General
(Packaging and
- Definitions)
Labelling)
 Packaging Requirements
Unfit for human
Consumption

Canned Products
General
Requirements
Containers made of Plastic a
materials

Packaging Requirements Milk and Milk Products

Edible Oil/fat

Product Specific
Requirements 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 FSSAI
No.

▪ The Brand owner shall display the FSSAI logo and his license number on the
label of food package.

▪ In case of imported food products, the importer shall display FSSAI logo and
license number along with the name and address of importer on a sticker to be
affixed before customs clearance.
 Food Safety and Standards (Food
Products Standards and Food
Additives) Regulations, 2011
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

 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
 Food Safety and Standards
(Prohibition and Restriction for Sale)
Regulations, 2011
• 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 either
restricted or prohibited.
Food Safety and Standards (Contaminants,
Toxins and Residues ) Regulations, 2011
This Regulation contains 3 parts that specify the limits in various foods.
• METAL CONTAMINANTS: This part prescribes the Maximum Limits
for 9 Metal Contaminants viz. Lead, Copper, Arsenic, Tin, Cadmium,
Mercury, Methyl Mercury, Chromium and Nickel for various foods and
commodities.
• 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 Residues
Limits (MRLs) 149 Pesticide Residues and tolerance limit of 4 Antibiotics in
sea foods.
These regulations are being amended to prescribe MRLs for more number of
pesticides, Antibiotics and other Pharmacologically active substances.
 Food Safety and Standards (Health
supplements, nutraceuticals, food for
special medical purpose, functional food
and novel food) Regulations, 2016

• These regulations prescribe standards for eight categories viz.

Health Supplements, Nutraceuticals, Food for Special Dietary
Use, Food for Special Medical Purpose, specialty food containing
plant or botanicals, foods containing probiotics, foods containing
prebiotics 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 (Food Recall
procedure) Regulations, 2016

• Food Recall regulation shall apply to the food or food

products that are determines or prima facie considered
unsafe
• Ensure removal of food under recall from all stages of the
food chain in accordance with section 28 of the Act.
• Ensure dissemination of information to concerned
consumers
• Ensure retrieval, destruction or reprocessing of food
under recall
• Food recall procedure
Food Safety and Standards (Import)
Regulations, 2016

• Lays down the procedure for clearance of food

products 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 food
articles
Food Safety and Standards (Approval for
non-specified food & food ingredients)
Regulations, 2017

• Provide opportunity to FBO to innovate FSSAI

frame these regulations.
• Regulation covers :
• Novel food or novel food Ingredients or
processed with the use of novel technology.
• Food or food ingredients with a history of
human consumption (at least fifteen years) but
not 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 or
algae
Details of the Food
Safety & Standards
Act 2006, Rules
2011, Regulations
2011 is available
online 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 Food
Safety Standards and Regulations on safety as well as quality of food items

• This is aimed at minimizing ambiguity in the interpretation of regulations

and 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-governmental
food standards body of FAO and WHO established in 1963

• Develops international food standards, guidelines and codes of

practice which contribute to the safety, quality and fair practices in
international food trade

• Codex standards are recognized as reference standards in WTO-

SPS Agreement

• Within India, FSSAI has been designated as the National Codex

Contact 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 for The Global Food Safety Initiative (GFSI)
Standardization (ISO) is an international standard follows collaborative approach to bring together
setting body composed of representatives from international food safety experts from the entire
various national standards organizations. supply chain of food.
GFSI is not a Certification Programme in itself,
The ISO 22000 family of International Standards neither does it carry out any accreditation or
addresses food safety management. certification activities.
Certification to a GFSI- recognized certification
ISO 22000:2018 sets out the requirements for a
programme is achieved through a successful third-
food safety management system and can be
party audit against any of the certification
certified to. It maps out what an organization
programmes that have been recognized by the GFSI.
needs to do to demonstrate its ability to control
food safety hazards in order to ensure that food is
safe. It can be used by any organization regardless Certification Programme Owners (CPOs)
of its size or position in the food chain. recognized by the GFSI:
Thank You