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Food Safety and Standards Regulations, 2010 S.NO CONTENTS Pg Food Safety and Standards Regulations, 2010 S.NO CONTENTS Pg. No Chapter 1 General 1 Part 1.1 Title and Commencement Part 1.2 Definitions Chapter 2 Food Authority and Transaction of Business 6 Part 2.1 Food Authority Salaries and terms and conditions of service of employees of Food Regulation 2.1.1 Authority Regulation 2.1.2 Procedure for transaction of business Part 2.2 Central Advisory Committee Regulation 2.2.1 Procedure for transaction of business Part 2.3 Scientific Committee and Panels Regulation 2.3.1 Procedure for establishment and operations of the Scientific Committee Regulation 2.3.2 Procedure for establishment and operations of the Scientific Panels Part 2.4 Jurisdiction of Designated Officer Chapter 3 Licensing and Registration of Food Businesses 7 Part 3.1 Definitions Part 3.2 Registration and License for Food Business Regulation 3.2.1 Registration of petty food business Regulation 3.2.2 License of food business Regulation 3.2.3 Application for License Regulation 3.2.4 Processing of Application Regulaiton 3.2.5 Procedure for License under certain local areas Regulaiton 3.2.6 Validity and Renewal of Registration and License Regulaiton 3.2.7 Suspension or cancellation of Registration certificate or License Modifications, expansions, change in premises after grant of license and Regulaiton 3.2.8 registration Regulaiton 3.2.9 Mode of payment Regulaiton 3.2.10 Transfer of Registration certificate or License Regulaiton 3.2.11 Appeal Regulaiton 3.2.12 Return Regulaiton 3.2.13 Food business operator to be bound by Directors Regulaiton 3.2.14 Power of Authority to constitute advisory committees SCHEDULES Schedule 1 List of Business falls under the purview of Central Licensing Authority Schedule 2 Forms Forms A - Application for Registration / Renewal of Registration Form B - Application for License / Renewal of license with Annexures Annexures related to Form A and B Annexure 1 - Declaration (for both Form A and Form B) Annexure 2 - Documents to be enclosed with new application for license to State/Central Licensing Authority (for Form B only) Annexure 3 - Conditions of License (for Form B only) Form C - License Format - i - Form D - 1 Annual Returns to be filed for business other than milk and milk products Form D - 2 - Part I- Monthly Returns to be filed for milk and milk products business Form D - 2 - Part II- Annual Returns to be filed for milk and milk products business Schedule 3 Fee for Grant/ Renewal of License / Registration / License Fees Schedule 4 General Hygienic and Sanitary practices to be followed by Food Business operators Part I - Practices to be followed by Petty Food Business operators applying for Registration Part II - Practices to be followed by all Food Business Operators applying for License Part III - Practices to be followed by Food Business Operators engaged in manufacture, processing, storing & selling of Milk and Milk Products Part IV- Practices to be followed by Food Business Operators engaged in manufacture, processing, storing & selling of Meat and Meat Products Part V- Practices to be followed by Food Business Operators engaged in catering / food service establishments Chapter 4 Packaging and Labelling Regulations 150 Part 4.1 Packaging Regulation 4.1.1 General Requirements Regulation 4.1.2 Product specific requirements Part 4.2 Labelling Regulation 4.2.1 General Requirements Regulation 4.2.2 Labeling of Pre packaged Foods Part 4.3 Manner of Declaration Regulation 4.3.1 General Conditions Regulation 4.3.2 Principal Display Panel Regulation 4.3.3 The height of numeral in the declaration Part 4.4 Specific Requirements/ Restrictions on manner of labelling Regulation 4.4.1 Labelling of infant milk substitute and infant food Regulation 4.4.2 Labeling of edible oils and fats Regulation 4.4.3 Labeling of irradiated Food Regulation 4.4.4 Other Product Specific Requirements Regulation 4.4.5 Specific restrictions on product labels Part 4.5 Restriction on advertisement Part 4.6 Exemptions fom labelling requirements Part 4.7 Notice of addition, admixture or deficiency in food Chapter 5 Food Product Standards 202 Part 5.1 Dairy products and analogues Regulation 5.1.1 Milk Regulation 5.1.2 Cream Regulation 5.1.3 Malai Regulation 5.1.4 Dahi or Curd Regulation 5.1.5 Chhana or Paneer - ii - Regulation 5.1.6 Cheeses Regulation 5.1.7 Dairy based Desserts/ Confections Regulation 5.1.8 Evaporated/Condensed Milk and Milk Products Regulation 5.1.9 Foods for Infant nutrition Regulation 5.1.10 Butter, Ghee and Milk fats Regulation 5.1.11 Chakka and Shrikhand Regulation 5.1.12 Fermented Milk products Regulation 5.1.13 Whet Products Regulation 5.1.14 Casein Products Part 5.2 Fats, oils and fat emusions Regulation 5.2.1 Definitions Regulation 5.2.2 Oils Regulation 5.2.3 Interesterified Vegetable Fat Regulation 5.2.4 Partially Hydrogenated Soyabean Oil Regulation 5.2.5 Edible Fats Regulation 5.2.6 Margarine and Fat Spreads Regulation 5.2.7 Hydrogenated Vegetable Oils Part 5.3 Fruits and Vegetable Products Regulation 5.3.1 Thermally Processed Fruits Regulation 5.3.2 Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail Regulation 5.3.3 Thermally Processed Vegetables Regulation 5.3.4 Thermally Processed Curried Vegetables / Ready to Eat Vegetables Regulation 5.3.5 Thermally Processed Vegetable soups Regulation 5.3.6 Thermally Processed Fruits Juices Regulation 5.3.7 Thermally Processed Vegetable Juices Regulation 5.3.8 Thermally Processed Tomato Juice Regulation 5.3.9 Thermally Processed Fruit Nectars Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Regulation 5.3.10 Beverages Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Regulation 5.3.11 Puree Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Regulation 5.3.12 Puree other than Mango Regulation 5.3.13 Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree Regulation 5.3.14 Thermally Processed Tomato Puree And Paste Regulation 5.3.15 Soup Powders Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use Regulation 5.3.16 only: Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Regulation 5.3.17 Industrial Use Only Regulation 5.3.18 Tamarind Pulp/Puree And Concentrate Regulation 5.3.19 Fruit Bar/ Toffee Regulation 5.3.20 Fruit/Vegetable, Cereal Flakes Regulation 5.3.21 Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water Regulation 5.3.22 Ginger Cocktail Regulation 5.3.23 Synthetic Syrup for use in Dispensers for carbonated water Regulation 5.3.24 Murabba Regulation 5.3.25 Candied, Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel Regulation 5.3.26 Mango Chutney Regulation 5.3.27 Tomato Ketchup and Tomato Sauce - iii - Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce Regulation 5.3.28 and Soya Sauce Regulation 5.3.29 Soyabean Sauce Regulation 5.3.30 Carbonated Fruit Beverages or Fruit Drink Regulation 5.3.31 Jam Regulation 5.3.32 Fruit Jelly Regulation 5.3.33 Fruit Cheese Regulation 5.3.34 Marmalades Regulation 5.3.35 Dehydrated Fruits Regulation 5.3.36 Dehydrated Vegetables Regulation 5.3.37 Frozen Fruits/Fruit Products Regulation 5.3.38 Frozen Vegetables Regulation 5.3.39 Frozen Curried Vegetables/Ready-to-Eat Vegetables Regulation 5.3.40 Fruit Based Beverage Mix/Powdered Fruit Based Beverage Regulation 5.3.41 Fruits and Vegetable Chutney Regulation 5.3.42 Pickles Regulation 5.3.43 Table Olives Regulation 5.3.44 Grated Desiccated Coconut Regulation 5.3.45 Vinegar Regulation 5.3.46 Nuts and Raisins Regulation 5.3.47 Bean Part 5.4 Cereal and Cereal Products Regulation 5.4.1 Atta Regulation 5.4.2 Maida Regulation 5.4.3 Semolina (Suji or Rewa) Regulation 5.4.4 Besan Regulation 5.4.5 Pearl Barley (Jau) Regulation 5.4.6 Food Grains Regulation 5.4.7 Corn Flour (Maize starch) Regulation 5.4.8 Corn Flakes Regulation 5.4.9 Custard Powder Regulation 5.4.10 Macaroni Products Regulation 5.4.11 Malted and Malt based foods Regulation 5.4.12 Rolled Oats Regulation 5.4.13 Solvent Extracted Flour Regulation 5.4.14 Starchy Foods Regulation 5.4.15 Bakery Products Part 5.5 Meat and Meat Products Regulation 5.5.1 Definitions Regulation 5.5.2 Meat and Meat Products Part 5.6 Fish and Fish Products Part 5.7 Sweeteners including honey Regulation 5.7.1 Sweets and Confectionary Regulation 5.7.2 Sugar Regulation 5.7.3 Misri Regulation 5.7.4 Honey Regulation 5.7.5 Ice Lollies or Edible Ices Regulation 5.7.6 Gur or Jaggery Regulation 5.7.7 Dextrose - iv - Regulation 5.7.8 Golden Syrup Regulation 5.7.9 Synthetic Syrup or Sharbat Regulation 5.7.10 Saccharin Sodium Regulation 5.7.11 Dried Glucose Syrup Regulation 5.7.12 Diketopiperazine Regulation 5.7.13 Acesulfame Potassium Regulation 5.7.14 Sucralose Part 5.8 Salt, Spices, Condiments and related products Regulation 5.8.1 Caraway (Shiahjira) Regulation 5.8.2 Cardamom (Elaichi) Regulation 5.8.3 Chillies and Capsicum (Lal Mirchi) Regulation 5.8.4 Cinnamon (Dalchini) Regulation 5.8.5 Cassia (Taj) Regulation 5.8.6 Cloves (Laung) Regulation 5.8.7 Coriander (Dhania) Regulation 5.8.8 Cumin (Zeera, Kalaunji) Regulation 5.8.9 Fennel (Saunf) Regulation 5.8.10 Fenugreek (Methi) Regulation 5.8.11 Ginger (Sonth, Adrak) Regulation 5.8.12 Mace (Jaipatri) Regulation 5.8.13 Mustard (Rai, Sarson) Regulation 5.8.14 Nutmeg (Jaiphal) Regulation 5.8.15 Pepper Black (Kalimirch) Regulation 5.8.16 Poppy (Khas Khas) Regulation 5.8.17 Saffron (Kesar) Regulation 5.8.18 Turmeric (Haldi) Regulation 5.8.19 Curry Powder Regulation 5.8.20 Mixed Masala Regulation 5.8.21 Aniseed (Saunf) Regulation 5.8.22 Ajowan (Bishops
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