FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA

NOTIFICATION

New Delhi, the 23rd July, 2020

F.No.A-1/Standards/Agmark/2012-FSSAI(p+1).- Whereas the draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2018, were published as required by the subsection (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006), vide notification of the Government of India, in the Ministry of Health and Family  Welfare, Food Safety and Standards Authority of India F.No.A- 1/Standards/Agmark/2012-FSSAI(p+1), dated the 28th August, 2018, in the Gazette of India, Extraordinary, Part III, Section 4, inviting objections and suggestions from the persons likely to be affected thereby, before the expiry of the period of thirty days from the date on which the copies of the Official Gazette containing the said notification were made available to the public;

And whereas copies of the said Gazette were made available to the public on the 11th September, 2018;

And whereas objections and suggestions received from the public in respect of the said draft regulations have been considered by the Food Safety and Standards Authority of India;

Now, therefore, in exercise of the powers conferred by clause (e) of sub-section (2) of section 92 of the said Act, the Food Safety and Standards Authority of India hereby makes the following regulations further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, namely:-

Regulations

1. (1) These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Fifth Amendment Regulations, 2020.

(2) They shall come into force on the date of their publication in the Official Gazette and Food Business Operator shall comply with all the provisions of these regulations by 1st July, 2021.

2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

(a) in regulation 2.3, relating to “FRUIT & VEGETABLE PRODUCTS”, after sub-regulation 2.3.38, the following sub-regulation shall be inserted, namely:-

2.3.38.A FROZEN BEANS

1. Frozen Beans shall be prepared from fresh, clean, sound, succulent pods of the plants of the species Phaseolus vulgaris L. or Phaseoluscoccineus L. Strings, stems, and stem ends shall be removed, and the pods are washed and sufficiently blanched to ensure inactivation of enzymes andadequate stability of colour and flavour and shall be stored at -18°C or below.

2. The product shall be of reasonably uniform colour and free from foreign flavour or odour, other than those imparted by any added ingredients. It shall be clean, free from sand, grit and other foreign material and shall test negative for Peroxidase. It shall not contain any added colour.

3. The product may contain sugars (Sucrose, invert sugar, dextrose, fructose, glucose syrup, and dried glucose syrup), salt, spices and herbs, edible fats and oils, sauces, milk solids and any other ingredients suitable to the product whose standards are prescribed under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

4. Frozen beans may be of the following styles and shall be labelled accordingly:-

(i) Whole;

(ii) Cut;

(iii) Short cut;

(iv) Sliced; and

(v) Other- Any other style of presentation is permitted provided that it is sufficiently distinctive from other forms of presentation laid down in this standard and is adequately described on the label to avoid confusing or misleading the Consumer.

5. The product shall not exceed the tolerance for visual defects as given in table below. The maximum number of defects in each category shall not exceed thetolerance given in column (3). The combined total of each category shall not exceed the limits indicated in S.No.10 of the Table. The standard sample size shall be 1kg for Category 1 defects and 300gm for other defect categories.

S.N o Defects Total allowable numbers of defects for each Category (Maximum)
(1) (2) (3)
Category 1  (For all styles except whole style) Category 2  For whole style
1. Extraneous Vegetable Material (EVM)

(i)  Bean Leaf (each piece

ii) Other Extraneous Vegetable Material (EVM) (each piece)

15 15
2. Stem end
3. Major and Minor blemish 30 20
4. Mechanical Damage(Whole and cut style) 20 10
5. Undeveloped (whole style)
6. Tough strings 10 6
7. Fibrous unit
8. Combined total Allowable number  of  defects (Maximum) 60 40
9. Small pieces(Whole, cut and slices styles) Not more than 20 per cent. mm

Explanation:-for the purposes of this sub-regulation,-

(i) Extraneous Vegetable Material(EVM).-Vegetable material from the bean plant, other than pod, such as leaf or vine, but excluding stem ends; other harmless vegetable material, not purposely included as an ingredient. For the purpose of assessment, extraneous vegetable material comprising bean leaf material shall be differentiated from the other.

(ii) Stem End.-A piece of the immediate stem which attaches the pod to the vine stem, whether present still attached to the pod or present loose in the product.

(iii) Minor Blemish.-Each piece blemished due to insect or pathological damage affecting an area greater than a 3 mm diameter circle, or blemished by other means to a degree which noticeably detracts from its appearance.

(iv) Major Blemish.-Each piece blemished due to insect or pathological damage affecting an area greater than 6 mm diameter circle, or blemished by other means to a degree which seriously detracts from its appearance.

(v) Mechanical Damage.-A unit, in whole and cut styles, that is broken or split into two parts, crushed, or has very ragged edges to an extent that the appearance is seriously affected.

(vi) Undeveloped (Whole Style only).- Each unit which measures less than 3 mm at its widest point.

(vii) Tough Strings.-Tough fibre which will support a weight of 250 g for 5 seconds or more.

(viii) Fibrous Unit.-Each piece having parchment like material formed during the ripening of the pod, to the extent that the eating quality is seriously affected.

(ix) Small Pieces.-(Cut and Sliced Styles): bean pieces less than 10 mm in length including loose seeds and pieces of seeds.

2.3.38.B  FROZEN CAULIFLOWER:

1. Frozen cauliflower shall be prepared from fresh, clean, sound heads of the cauliflower plant of the species Brassica oleracea var. botrytis L., from which heads may be trimmed and separated into parts, are washed and sufficiently blanched to ensure inactivation of enzymes and stability of colour and flavour and shall be stored at -18°C or below. The product may contain salt, spices and herbs, sugars, edible fats and oils, sauces, milk solids and any other ingredients suitable to the product whose standards are prescribed under Food Safety and Standards (Food Products Standards and Food Additives) Regulations,2011.

2. The product shall be of reasonably uniform white to dark cream colour which may be slightly dull and have a tinge of green, yellow or pink over the flower surface. The stem or branch portions may be light green or have a tinge of blue. It shall be free from foreign flavours or odours, other than those imparted by any added ingredients. The product shall be clean, free from sand, grit and other foreign material and shall test negative for peroxidase.It shall not contain any added colour.

3. The product may be presented in one of the following styles and shall be labelled accordingly:-

(i) Whole: the whole, intact head, which is trimmed at the base and which may have attached small, tender, modified

(ii) Split: the whole head, cut vertically into two or more sections.

(iii) Florets:segments of the head, which may have a portion of the secondary stem attached. Small, tender modified leaves may be present or attached to the units.

(iv) Others: any other presentation of the product is permitted provided that it is sufficiently distinctive from other forms of presentation laid down in this standard and is adequately described on the label to avoid confusing or misleading the consumer.

4. The product shall not exceed the tolerance for visual defects as given in Table below.The maximum number of defects shall not exceed the tolerance given in column (3) (4) and (5) of the following Tables. The combined total of all categories shall not exceed the limits indicated in S.No.9 of Table 1 for whole styles and S.No 11 of table 2 for split, florets and other styles. The standard sample size shall be 500gm.

Table 1

Whole Style

S.No Defects Total allowable numbers of defects for each Category (Maximum)
Category 1 (Minor) Category 2 (Major) Category 3  (Serious)
(1) (2) (3) (4) (5)
1 Discolouration (each unit)- Light and Dark
2 Blemished (each head)- Minor, Major and Serious 10 6 4
3 Mechanical Damaged     (each head)
4 Fibrous    (each    unit)-Fibrous Major and Fibrous Serious
5 Poorly trimmed (each head)
6 leaves (each 2cm2)
7 Not  compact  (Each area  or combined area of 12 cm² )
8 Combined      total      Allowable number of defects(Maximum) 10

 Table2

Split, Florets and Other Styles

S.No Defects Total allowable numbers of defects for each Category (Maximum)
Category 1 (Minor) Category 2

(Major)

Category 3

(Serious)

(1) (2) (3) (4) (5)
1 Discolouration(each      unit)-Light and Dark  

 

 

 

 

 

 

 

 

25

 

 

 

 

 

 

 

 

 

16

 

 

 

 

 

 

 

 

 

4

2 Blemished (each unit)- Minor, Major and Serious
3 Mechanical Damaged (each unit)
4 Fibrous     (each     unit)-     Fibrous Major and Fibrous Serious
5 Poorly trimmed (each unit )
6 Leaves (each 2cm2)
7 Fragments (each 3per cent. m/m)
8 Not   compact   (Each   area       or combined area of 12 cm² )
9 Loose stem (each piece)
10 Combined       total       Allowable number of defects(Maximum) 25

Explanation:- for the purpose of this sub-regulation,-

(i) Discolouration.-  grey, brown, green or similar discolouration confined essentially to the flower surface of the unit and which materially detracts from the appearance of the product. Branches or stems with a bluish or greenish tinge are not be considered as discoloured.

(a) Light – the discolouration disappears almost entirely upon cooking.

(b) Dark.- the discolouration does not disappear upon cooking.

(ii) Blemished. –A unit affected by pathological or insect injury, and which may extend into the cauliflower.

(a) Minor.-The appearance of the unit is only slightly ffected.

(b) Major.-The appearance of the unit is materially affected.

(c) Serious –The appearance of the units is objectionably affected to such an extent that it would customarily be discarded under normal culinary preparation.

(iii) Mechanically Damaged.- 

(a) Major (for split and floret styles).-A unit in which more than 50 per cent. of the curd (head or combine florets) has been mechanically damaged or is missing.

(b) Major (for whole Styles).-A unit in which more than 25 per cent. of the curd(head or combine florets) has been mechanically damaged or is missing.

(iv) Major Fibrous.-A unit which possess tough fibres that are quite noticeable and materially affect the eating quality.

(v) Serious Fibrous.-A unit which possesses tough fibres that are objectionable and of such nature that it would be customarily discarded.

(vi) Poorly Trimmed.-A unit which had deep-knife gouges or a ragged

(vii) Leaves.-Coarse green leaves or parts thereof whether or not attached to the unit.

(viii) Fragments.-Portions of the florets 5 mm or less across the greatest dimension.

(ix) Not Compact.-A unit in which the florets are spreading, or the flower head has “ricey” appearance or the flower head is very soft or musty.

(x) Loose stem.- Each piece of stem exceeding 2.5 cm in length detached from a cauliflower units.

2.3.38.C FROZEN PEAS:

1. Frozen peas shall be prepared from fresh, clean, sound, whole, immature seeds of peas plant of the species Pisumsativum L which have been washed, sufficiently blanched to ensureinactivation of enzymes and adequate stability of colour and flavour. It shall be stored at -18°C or below.

2. The product may contain sugars (Sucrose, invert sugar, dextrose, fructose, glucose syrup, dried glucose syrup), salt, spices and herbs, edible fats and oils, sauces, milk solids and any other ingredients suitable to the product whose standards are prescribed under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

3. The product shall be of reasonably uniform green colour according to type, whole, clean, free from foreign matter and damage by insects or diseases. It shall be free from any foreign taste or smell and shall have a normal flavour, taking into consideration any ingredients added.It shall not contain any added colour.

4. The Alcohol-insoluble solid content (m/m) of the product shall not be more than 23 per cent. for the sample size of 500 gm of product tolerance limits of defects shall not exceed the following:

S.No. Defects Tolerance limits
1. Blond Peas, m/m Not more than 10 per cent.
2. Blemished Peas, m/m Not more than 8 per cent.
3. Seriously Blemished Peas, m/m Not more than 4 per cent.
4. Pea Fragments, m/m Not more than 15 per cent.
5. Extraneous Vegetable Matter, m/m Not more than 1 per cent.

Explanation:- for the purpose of this sub-regulation,-

(i) Blond Peas.-Peas which are yellow or white but which are edible (that is, not sour or rotted).

(ii) Blemished Peas.-Peas which are slightly stained or spotted.

(iii) Seriously Blemished Peas.-Peas which are hard, spotted, discoloured or otherwise blemished to an extent that the appearance or eating quality is seriously affected. These shall include worm-eaten peas.

(iv)  Peas Fragments.-Peas which are separated into portions or individual cotyledons; crushed, partial or broken cotyledons; and loose skins, but does not include entire intact peas with skins detached.

(v) Extraneous Vegetable Material. – Any vine or leaf or pod material from the pea plant, or other vegetable material such as poppy heads or thistles.

2.3.38.D  FROZEN SPINACH:

1. Frozen spinach shall be prepared from fresh, clean, sound edible parts of the spinach plant of the species Spinuciuoleruceu. Frozen spinach shall be sorted, washed sufficiently and drained to ensure adequateinactivation of enzymes and stability of colour and flavour. It shall be stored at -18°C or below. The product may contain salt, spices and herbs, sugars, edible fats and oils, sauces, milk solids and any other ingredients suitable to the product whose standards are prescribed under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

2. The product shall be of a reasonably uniform green colour, characteristic of the variety. It shall be free from any foreign flavours and odours other than those imparted by any added ingredients. It shall be clean, sound and free from sand, grit and other foreign material. It shall also be free from fibrous material and for the styles of whole leaf and cut leaf not materially disintegrated due to mechanical damage. The product in pureed style shall be free from any dark particles or flower buds which affect the overall appearance of the product.It shall not contain any added colour.

3. The product may be presented in one of the following styles and shall be labelled accordingly:-

(i) Whole spinach: the intact spinach plant with root removed.

(ii) Leaf spinach: substantially whole leaves most of which are separated from the root crown

(iii) Cut leaf spinach: parts of leaves of spinach cut into pieces.

(iv) Chopped spinach: parts of leaves of spinach cut into small pieces but not comminuted to a pulp or puree.

(v) Pureed spinach: spinach finely divided or finely chopped or having passed through a sieve.

(vi) Others: any other presentation of the product shall be permitted provided that it is sufficiently distinctive from other forms of presentation laid down in this standard and is adequately described on the label to avoid confusing or misleading the consumer.

4. The product shall not exceed the tolerance for visual defect as given in Table below. The maximum number of each defects shall not exceed the tolerance indicated in column(3) (4) and (5) of the table 1 and column (3) and(4) of table 2. The combined total of all categories shall not exceed the limits indicated in S.No.8 of Table 1 for whole leaf and cut leaf style and S.No 6 of Table 2 for chopped style. The standard sample size shall be 300 gm for Table 1 and 100 gm for Table 2 and 3.

TABLE 1

Whole Leaf and Cut leaf Style 

S.No Defects Total allowable numbers of defects for each Category (Maximum)
Category 1 (Minor) Category 2 (Major) Category 3 (Serious)
(1) (2) (3) (4) (5)
1. Loose leaves (Whole style only)(each leaf)
2. Discolouration- Minor and Major 20 10 4
3. E.V.M- Minor and Major
4. Seed heads (each whole head)
5. Seed heads (each portion)
6. Crowns (exclusive of whole style)(each whole crown)
7. Root material (each piece)
8. Combined  total Allowable number of defects(Maximum) 20
9. Mineral impurities, m/m not more than 0.1 per cent.
10. Salt-free dry matter, m/m not less than 5.5 per cent.

 Table 2 Chopped Style

S.No Defects Total allowable numbers of defects for each Category (Maximum)
Category  1 (Minor) Category 2  (Major)
(1) (2) (3) (4)
1. Discolouration (each cm2)- Minor and Major 20 10
2. E.V.M (each 1 cm)- Minor and Major
3. Flower buds (each 50 pieces)
4. Crown material (each piece)
5. Root material (each piece)
6. Combined total Allowable number of defects (Maximum) 20
7. Mineral impurities, m/m not more than 0.1 per cent.
8. Salt-free dry matter, m/m not less than 5.5 per cent.

Table 3 Pureed Style

S.No Defects Allowance
(1) (2) (3)
1. Any dark particle or flower bud Shall not affect the overall appearance of the product
2. Mineral impurities, m/m not more than 0.1 per cent.
3. Salt-free dry matter, m/m not less than 5.5 per cent.

 Explanation:- for the purposes of this sub-regulation,-

(i) Loose leaves (Whole Style only).– Leaves which are detached from the crown.

(ii) Discoloration.-Discoloration of any kind on the leaves or stem portions and which materially detracts from the appearance of the product.

(a) Minor.-Discoloration which is light in colour.

(b) Major.-Discoloration which is dark in colour.

(iii) Extraneous Vegetable Matter.-Harmless vegetable material, such as grass, weeds and straw.

(a) Minor.-Extraneous vegetable matter which is green and tender.

(b) Major.-Extraneous vegetable matter which is other than green or is coarse.

(iv) Seed Heads (Flower Stems).-The flower bearing portion of the spinach plant, which is longer than 25 mm.

(v) Flower Buds.-The separate flower buds detached from the seed head.

(vi) Crown (Exclusive of Whole Style).-The solid area of the spinach plant between the root and the attached leaf clusters.

(vii) Root Material.-Any portion of the root, either loose or attached to leaves.”

ARUN SINGHAL, Chief Executive Officer

[ADVT.-III/4/Exty./141/2020]

i. Note. – The principal regulations were published in the Gazette of India, Extraordinary, Part III, Section 4, vide notification number F. No. 2-15015/30/2010, dated the 1st August, 2011 and subsequently amended vide notification.

i. F.No. 4/15015/30/2011, dated 7th June, 2013;

ii. F.No. P. 15014/1/2011-PFA/FSSAI, dated 27th June, 2013;

iii. F. No. 5/15015/30/2012, dated 12th July, 2013;

iv. F.No. P. 15025/262/2013-PA/FSSAI, dated 5th December, 2014;

v. F.No. 1-83F/Sci. Pan- Noti/FSSAI-2012, dated 17th February, 2015;

vi. F.No. 4/15015/30/2011, dated 4th August, 2015;

vii. F.No. P.15025/264/13-PA/FSSAI, dated 4th November, 2015;

viii. F.No. P. 15025/263/13-PA/FSSAI, dated 4th November, 2015;

ix. F.No. P. 15025/261-PA/FSSAI, dated 13th November, 2015;

x. F.No. P. 15025/208/2013-PA/FSSAI, Dated 13th November, 2015;

xi. F.No. 7/15015/30/2012, dated 13th November, 2015;

xii. F.No. 1-10(1)/Standards/SP(Fish and Fisheries Products)/FSSAI-2013, dated 11th January, 2016;

xiii. No. 3-16/Specified Foods/Notification(Food Additives)/FSSAI-2014, dated 3rd May, 2016;

xiv. F.No. 15-03/Enf/FSSAI/2014, Dated 14th June, 2016;

xv. No. 3-14F/Notification (Nutraceuticals)/FSSAI-2013, dated 13th July, 2016;

xvi. F.No. 1-12/Standards/SP (Sweets, Confectionery)/FSSAI-2015, dated 15th July, 2016;

xvii. F.No. 1-120(1)/Standards/Irradiation/FSSAI-2015, dated 23rd August, 2016;

xviii. F. No. 11/09/Reg/Harmoniztn/2014, dated 5th September, 2016;

xix. F.No. Stds/CPLQ.CP/EM/FSSAI-2015, dated 14th September, 2016;

xx. F.No. 11/12 Reg/Prop/FSSAI-2016, dated 10th October, 2016;

xxi. F.No. 1-110(2)/SP (Biological Hazards)/FSSAI/2010, dated 10th October, 2016;

xxii. F.No. Stds/SP (Water & Beverages)/Notif (2)/FSSAI-2016, dated 25th October, 2016;

xxiii. F.No. 1-11(1)/Standards/SP (Water & Beverages)/FSSAI-2015, Dated 15th November, 2016;

xxiv. F.No. P.15025/93/2011-PFA/FSSAI, Dated 2nd December, 2016;

xxv. F.No. P. 15025/6/2004-PFS/FSSAI, dated 29th December, 2016;

xxvi. F.No. Stds/O&F/Notification(1)/FSSAI-2016, dated 31st January, 2017;

xxvii. F.No. 1-12/Standards/2012-FSSAI, dated 13th February, 2017;

xxviii. F.No. 1-10(7)/Standards/SP (Fish & Fisheries Products)/FSSAI-2013, dated 13th February, 2017;

xxix. F. No. Stds /SCSS&H/ Notification (02)/FSSAI-2016, dated 15th May, 2017;

xxx. F. No. Stds/03/Notification (LS)/ FSSAI-2017, dated 19th June, 2017;

xxxi. F.No. 1/Additives/Stds/14.2Notification/FSSAI/2016, dated 31st July, 2017;

xxxii. F.No. Stds/F&VP/Notification(01)/FSSAI-2016, dated 2nd August, 2017;

xxxiii. F.No. 1-94(1)/FSSAI/SP(Labelling)/2014, dated 11th September, 2017;

xxxiv. F.No. Stds/M&MPIP(1)/SP/FSSAI-2015, dated 15th September, 2017;

xxxv. No. Stds/SP (Water & Beverages)/Noti(1)/FSSAI-2016,dated 15th September,2017;

xxxvi. F.No.1-10(8)/Standards/SP (Fish and Fisheries Products)/FSSAI-2013, dated 15th September,2017;

xxxvii. File No. 2/Stds/CPL & CP/Notification/FSSAI-2016, dated 18th September, 2017;

xxxviii. F. No. A-1 (1)/Standard/MMP/2012, dated 12th October, 2017;

xxxix. F. No. Stds/O&F/Notification (3)/FSSAI-2016, dated 12th October, 2017;

xl. F. No. 2/Stds/CPL & CP/Notification/FSSAI-2016(part), dated the 24th October, 2017;

xli. F. No. A-1/Standards/Agmark/2012-FSSAI(pt.I), dated 17th November, 2017;

xlii. F.No. 1/Additives/Stds/BIS Notification/FSSAI/2016, dated 17th November, 2017;

xliii. F. No. Stds/O&F/Notification (5)/FSSAI-2016, dated 20th February , 2018;

xliv. 44) F.No. Stds/01-SP(fortified & Enriched Foods)-Reg/FSSAI-2017, dated 13th March, 2018;

xlv. F. No. 1/Infant Nutrition/Stds/Notification/FSSAI/2016, dated 13th March, 2018;

xlvi. F. No.1-110(3)/SP (Biological Hazards)/FSSAI/2010, dated the 21st March, 2018;

xlvii. 47) File No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated the 10th April, 2018;

xlviii. 48) No. Stds/CPL&CP/Notification/FSSAI-2016, dated 4th May, 2018;

xlix. 49) F.No. Stds/SP(SCSSH)/Ice lollies notification/FSSAI-2018, Dated 20th July,2018;

l. 50) F.No. Stds/SP(Water & Beverages)/Notif(3)/FSSAI-2016, Dated 20th July,2018;

li. 51) Stds/CPL&CP/ Draft Notification/FSSAI-2017, Dated 31st July, 2018;

lii. 52) File No.1/Additional Additives/Stds/Notification/FSSAI/2016, Dated 8th November, 2018and

liii. 53) F.No. Stds/03/Notification (CFOI&YC)/FSSAI-2017, Dated 16th November, 2018.

liv. 54) F. No. Stds/O&F/Notification (7)/FSSAI-2017, dated 19th November, 2018;

lv.  55) F.No. Stds/M&MP/Notification (02)/FSSAI-2016, dated 19th November, 2018;

lvi. 56) F. No. Stds/F&VP/Notifications (04)/FSSAI-2016, dated 19th November, 2018;

lvii. 57) F. No. 1-116/Scientific Committee (Noti.)/2010-FSSAI, dated 26thNovember, 2018;

lviii. 58) F. No. 02-01/Enf-1(1)/FSSAI-2012, dated 29th January, 2019;

lix. 59) F.No. Stds/F&VP/Notification (07)/FSSAI-2018, dated 5th July, 2019;

lx. 60) F.No.Stds/O&F/Notification(10)/FSSAI-2017, dated 5th July, 2019;

lxi. 61) F.No. Stds/SP (Water & Beverages)/Notification(5) FSSAI-2018, dated 30th October, 2019 ;

lxii. 62) F.No. M&MP/Misc. Stds/Notification (03)/FSSAI-2018, dated 28th November, 2019;

lxiii. 63) F.No.1-110/SP (Biological Hazards)/Amendment-1/FSSAI/2018, dated 23rd June, 2020;

lxiv. 64) F. No. Stds/CPL & CP/Notification/01/FSSAI-2018, dated 9thJuly, 2020; and

lxv. 65) F. No. Stds/CPL & CP/Notification/01/FSSAI-2017, dated 9th July, 2020; and

lxvi. 66) F.No. Stds/ M&MPIP (3)/SP/FSSAI-2018, dated 9th July, 2020.

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