FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA

NOTIFICATION

New Delhi, the 4th March, 2021

F. No. 1-116/Scientific Committee/Notif.27/2010-FSSAI(E).-Whereas the draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2020, were published as required by sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006), vide notification of the Food Safety and Standards Authority of India, File No. 1-116/Scientific Committee/Notif.27/2010-FSSAI, dated the 26th July, 2019, in the Gazette of India, Extraordinary, Part III, section 4, inviting objections and suggestions from all 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 6th August, 2019;

And whereas the 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 read with section 16 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) First Amendment Regulations, 2021.

(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 with effect from 1st day of the January, 2022.

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

(1) In regulation 2.3, in sub-regulation 2.3.6 relating to ―Processed Fruit Juices” under clause 4, in table, after the entries at S. No. 71 relating to ―juice of two or more fruits”, following shall be inserted, namely:-

“72 Monk Fruit Siraitiagrosvenorii 14.0 0.013;

 (2) in regulation 2.4,-

(a) in sub-regulation 2.4.2, for clause (1), the following shall be substituted, namely:-

“1. Maida (Refined Wheat flour).- (1) Maida (Refined wheat flour) means the product obtained from the clean grains of wheat by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects).

(2) It shall conform to the following requirements, namely:-

TABLE

S. No. Requirements Limit
1. Moisture, % by mass (not more than) 14.0
2. Total ash, % on dry mass (not more than) 1.0
3. Ash insoluble in dilute HCl, % on dry mass basis (not more than) 0.1
4. Gluten, % on dry mass basis (not less than) 7.5
5. Alcoholic  acidity    (with    90    percent alcohol) expressed as H2SO4, % on dry mass basis, not more than 0.12
6. *Granularity %( not less than) 98

shall pass through 212 micron IS sieve (70 mesh)

7. Uric acid (not more than), mg/kg 100

* The parameter ‗Granularity will not be applicable for intermediate products which are not meant for direct consumption.”;

(b) for sub-regulation 2.4.3, the following shall be substituted, namely:-

“2.4.3 Semolina (Suji or Rawa).-(1) Semolina (suji or rawa) means the product obtained from clean grains of wheat by grinding or milling processes in which the bran and germ are wholly/ partially removed and the remainder is comminuted to a suitable degree of fineness. It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects).

(2) It shall conform to the following requirements, namely:-

TABLE

S. No. Requirements Limit
1 Moisture, % by mass (not more than) 14.5
2 Total ash, % on dry mass basis (not more than) 1.0
3 Ash insoluble in dilute HCl, % on dry mass basis (not more than) 0.1
4 Gluten, % on dry mass basis (not less than) 6.0
5 Alcoholic acidity (with 90 percent alcohol) expressed as H2SO4, % on dry mass basis, not more than 0.15
6 Uric acid (not more than), mg/kg 100″;

 (c) in sub-regulation 2.4.6, for clause (4), the following shall be substituted, namely:-

“4. JOWAR (Sorghum grains).- (1) Sorghum grains are whole or decorticated grains obtained from species of Sorghum Vulgare Pers. These shall be sweet, hard, clean and wholesome.

(a) Whole sorghum grains.- These are sorghum grains obtained as such after a complete threshing without any further treatment.

(b) Decorticated (pearled) sorghum grains.- These are sorghum grains from which the external casings and whole or parts of the germ have been removed in an appropriate manner, using mechanical treatment.

(2) It shall conform to the following requirements, namely: –

TABLE

S.
No.
Requirements Limits
1. Moisture % by mass (not more than) 14.5
2. Extraneous matter Not more than 1.0 percent by mass out of which not more than 0.25 percent by mass shall be mineral matter and not more than 0.10 percent by mass shall be impurities of animal origin.
3. Other edible grains, % by mass, not more than 3.0
4. Damaged grains,% by mass, not more than 6.0 percent by mass out of which ergot affected grains shall not exceed 0.05 percent by count.
5. Weevilled grains, % by count, not
more than
6
6. Immature and Shrivelled grains, % by mass, not more than 8.0
7. Uric acid, (not more than) mg/kg 100″;

(d) in sub-regulation 2.4.15, for clause (1) and (2), the following shall be substituted, namely: –

“1. Biscuit.-(1) Biscuit is a baked product leavened or non-leavened , coated or uncoated, center-filled partially or wholly such as but not limited to wafer biscuits, coated wafers, cookies, crackers, centre-filled biscuits, enrobed biscuits, sandwich biscuits, crème biscuit including fat free/ low fat or sugar free/ low sugar variants.

(2) Biscuit can be made from cereal and cereal products including millets/pulses/legumes and/ mixtures. It may also contain fats and oils, including fat emulsions etc. or mixture thereof, Baking powder , sugar and sugar products, edible common salt including salt substitutes, dairy products and analogues, nutritive and non-nutritive sweeteners, , honey, invert sugar, jaggery, dextrose, edible molasses, liquid glucose/glucose syrup (High Maltose/High fructose), fruits and vegetables and their products (including dried fruits and vegetables), cocoa and its products including chocolates, tea, coffee, chicory and their extracts, coconut and its products, eggs and egg products, gluten, nut and nut products, malt and malt products, milk and milk products, oilseeds and its products including oilseed flours, all edible starches and edible flours, spices, condiments, herbs and their extracts, seasonings, vinegar, edible seeds, protein concentrates/isolates, Yeast and its products including yeast extract, enzymes, nutrients like vitamins and minerals, edible fibres, maltodextrin, oligofructose, trehalose and any other ingredients as specified in Food safety and Standards Regulations.
(3) It shall conform to the following requirements, namely:-

TABLE

S. No. Requirements Limits
1 Ash insoluble in dilute HCl, % on dry mass basis, not more than 0.1
2 Acidity of extracted fat (as oleic acid), %, not more than 2.0

2. Bread and Bread-Type Products.-(1) Bread and bread type products such as rusks means the baked product prepared from a mixture of atta (whole wheat flour) and/or maida (refined wheat flour), water, salt, yeast or other fermentive medium or leavening medium. It includes the different varieties of breads, rusks etc.

(2) It may also contain dairy products and analogue, gluten, sweetening agents including honey(such as- sugar and sugar products, invert sugar, jaggery, dextrose, edible molasses, invert sugar, jaggery, liquid glucose/glucose syrup (High Maltose/High fructose), date syrup, malt products and their extracts, edible starches and flour, edible cereals, grains and pulses or their flour, products, semolina, edible seeds including oilseeds and their flour, edible bran, edible fibre rich ingredients or concentrates, trehalose (maximum 10%) , coconut and coconut products, cocoa and products derived from cocoa, prebiotic, probiotic, egg and egg products, tea, coffee, chicory and their extract, protein concentrates and isolates, other minerals, nutrients, vitamins, vanaspati, margarine or refined edible oil of suitable type, Interesterified vegetable fat, or butter or ghee or their mixture or any other type of edible fat / oil, albumin, lime water, lysine, spices and condiments and their extracts, herbs, seasonings, fruit and fruit products, edible vegetable and vegetable Products, dry fruits, nuts and nut products , maltodextrin, oligofructose (maximum 15%) ,vinegar or any other ingredient as specified in Food Safety and Standards Regulations.

(3) It shall conform to the following requirements, namely:-

TABLE

S. No. Requirements Limits
1. Alcoholic acidity (with 90 per cent. alcohol) (for breads) shall not be more than equivalent of 7.5 ml. 1N NaOH per 100 gram of dried substances
2. Acidity of extracted fat as oleic acid, % (for rusks), not more than 1.5
3. Ash insoluble in dilute HCl (% on dry mass basis), not more than 0.2

(4) It shall be free from dirt, insect and insect fragments, larvae, rodent hairs.”;

(e) for sub-regulation 2.4.17, following shall be substituted, namely:-

“2.4.17 Bajra Flour (Pearl Millet Flour).-(1)― Bajra flour (pearl millet flour)” means the product obtained from pearl millet grains (Pennisetum americanumL. ,Pennisetum typhyoideum, Pennisetum glaucum) through a process of milling.

(2) It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects).

(3) It shall conform to the following requirements, namely:-

TABLE

S. No. Requirements Limits
1 Moisture (% by mass ), not more than 13.0
2 Acid Insoluble Ash, % on dry mass basis, not more than 0.15
3 Protein (N×6.25)(per cent on dry mass basis), not less than 8.0
4 Fat (% on dry mass basis), not more than 7.0
5 Crude Fibre (per cent on dry mass basis), not more than 2.5
6 Alcoholic acidity (with 90 per cent. alcohol) expressed as H2SO4, % on dry mass basis, not more than 0.25
7 *Particle size shall pass through 1mm sieve (18 mesh)
8 Uric acid (not more than), mg/kg 100

* The parameter ‗Particle size‘ will not be applicable for intermediate products which are not meant for direct consumption.”;

(f) for sub-regulation 2.4.18, the following shall be substituted, namely:-

“2.4.18 Jowar Flour (Sorghum Flour).-(1) Jowar Flour (Sorghum Flour)means the product obtained from grains of Sorghum bicolor (L.) moench through a process of milling.

(1) It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects).

(2) It shall conform to the following requirements, namely:-

TABLE

S. No. Requirements Limits
1 Moisture (% by mass), not more than 12.0
2 Acid Insoluble Ash, % by mass (on dry basis), not more than 0.15
3 Protein (N x 6.25), % on dry mass basis, not less than, 8.5
4 Crude fat, % on dry mass basis, not more than 4.7
5 Alcoholic acidity (with 90 percent alcohol) expressed as H2SO4, % on dry mass basis, not more than 0.18
6 Particle size Minimum 80 per cent shall
pass through a 1 mm sieve (18
mesh).
7 Uric acid (Not more than), mg/kg 100

* The parameter ‗Particle size‘ will not be applicable for intermediate products which are not meant for direct consumption.”;

(g) after sub-regulation 2.4.34, following sub-regulations shall be inserted, namely:-

“2.4.35 Breakfast Cereal – (1) Breakfast cereal refers to ready to eat and quick or regular cooking cereal products. Examples include: puffed, powdered, flaked, cereals or grains, multi-grain (e.g. rice, wheat, oats, millets, barley, pulses, corn etc.) breakfast cereals, ready to eat or cook cereal products made from soy or edible bran, granola-type breakfast cereals, cereal bars, muesli and extruded-type breakfast cereals made from grain flour or powder or meals. This category also includes ready to eat or instant cooking broken or flattened cereals sold as porridge.

(2) Breakfast cereals can be prepared by one or more methods involving cooking, frying, flaking, baking, roasting, puffing, pearling and extruding or co -extruding etc. with chocolate, fruit, vegetables, nuts or any other such nutritious fillings in sweet or savoury taste.

(3) Breakfast cereals shall be prepared from one or more of milled/whole grains and it can be mixed with the products of one or more of legumes, seeds, edible tubers or pseudo-cereals with or without addition of suitable flavoring agents, spices or spice extracts, seasonings, malt derivatives, nutritive and natural sweeteners, salt, dried or candied fruits, fruit solids/ extracts or concentrates, vegetables and their dried formats or extracts, nuts, cocoa and its products, maltodextrin, milk and its derivatives and any other ingredients as specified in Food Safety and Standards regulations.

(4) In case of wholegrain breakfast cereal minimum amount of whole grain shall be 25% on dry weight basis. The product shall contain cereals/pseudo cereals/grains when taken together as the first ingredient in the ingredient list

(5) The grains and other ingredients used in the processing of breakfast cereals shall be of good quality and shall possess a characteristic taste and odor and shall be free from rancid, musty, sour and other undesirable tastes and odors.

(6) Breakfast cereals shall be free from insects, rodent excreta and other such foreign matters.

(7) It shall conform to the following requirements, namely:-

TABLE

S. No Requirements Limits
1 Moisture content (% by mass), not more than Products containing dehydrated/candied fruits, seeds, nuts , whole grains etc. –10.0%

All others   – 7.5%

2 Acid insoluble ash in dilute HCl (% on dry mass basis), not more than 0.1″

(3) in regulation 2.8, in the sub-regulation 2.8.11, at the end of paragraph, the words and figures “water not more than 0.2 %” shall be substituted with the following words and figures, namely:-

“water not more than 2.0%”;

(4) in regulation 2.9,-

(a) in sub-regulation 2.9.8, for clause (1) and (2), following shall be substituted, namely:-

“1. Cumin (Safed Zeera) whole.– means the dried mature seeds of CuminumcyminumL. of the Apiaceae family. It shall have characteristic colour, aroma and flavour. It shall be free from live insects, any foreign odour or flavour and mustiness. It shall be free from added colour and harmful substances.

(2) It shall conform to the following requirements, namely:-

TABLE

S.No Requirements Limits
1. Moisture content, percent by mass (maximum) 10.0
2. Total ash, percent by mass on dry basis (maximum) 12.0
3. Acid insoluble ash, percent by mass on dry basis (maximum) 4.0
4. Volatile oil content, ml/100g, on dry basis (minimum) 1.5
5. Extraneous vegetable matter content, percent by mass (maximum) 3
6. Foreign matter content, percent by mass (maximum) 0.5
7. Mouldy seeds, percent by mass (maximum) 1.0
8. Proportion of damaged/defective fruits, percent by mass (maximum) 5.0
9. Broken, percent by mass (maximum) 3.0
10. Dead insects, insect fragments, rodent contamination , percent by mass (maximum) 0.5
11. Insect-damaged matter, percent by mass (maximum) 1.0
12. Animal excreta (mg/kg) , (maximum) 1.0
13. Uric Acid , mg/kg on dry basis (maximum) 100

Explanations.- for the purpose of this sub-regulation, –

(a) Extraneous vegetable matter.- Vegetative matter associated with the plant from which the product originates – but is not accepted as part of the final product”

(b) Foreign matter.- Any visible objectionable foreign detectable matter or material not usually associated with the natural components of the spice plant; such as sticks, stones, burlap bagging, metal etc.

(c) Damaged or defective fruits.- Damaged, discoloured, shrivelled and immature seeds.

(d) Insect-damaged matter.- Cumin seeds that are damaged, discoloured or showing signs of bores as a result of infestation of insects so as to affect the quality of the materials.

(e) Cracked.- Broken into two or more pieces.

2. Cumin (Safed Zeera) powder.- (1) Cumin (Safed Zeera) powder means the powder obtained by grinding the dried mature seeds of Cuminumcyminum L of the Apiaceae family. It shall have characteristic aroma and flavour. It shall be free from any foreign odour or flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments and rodent contamination. The product shall be free from added colour and harmful substances.

(2) It shall conform to the following requirements, namely:-

TABLE

S.No Requirements Limits
1. Moisture content, percent by mass (maximum) 10.0
2. Total ash, percent by mass on dry basis (maximum) 9.5
3. Acid insoluble ash, percent by mass on dry basis (maximum) 1.5
4. Volatile oil content, ml/100g, on dry basis (minimum) 1.3
5. Uric Acid , mg/kg on dry basis (maximum) 100‖;

(b) after sub-regulation 2.9.39, following sub-regulation shall be inserted, namely:-

“2.9.40 DRIED THYME.- (1) Dried thyme is the product prepared from leaves/ flowers of Thymus spp. of lamiaceae family. Dried thyme shall have a characteristic odour and flavour of volatile oil (such as thymol, carvacrol, and linalool), which can vary depending on geo-climatic factors/conditions. Dried thyme shall be free from any foreign odour or flavour and especially from mustiness. Dried thyme shall have a characteristic colour varying from green ash to brownish grey. It shall be free from living insects.

(2) It may be presented in following styles:

(a) Whole or intact

(b) Crushed or rubbed: processed into varying degrees ranging from a coarse to fine crush.

(c) Ground: processed into powders.

(3) It shall conform to the following requirements, namely:-

TABLE

Sr. No. Requirements Limits
1. Moisture content, percent by mass (maximum) 12.0
2. Extraneous vegetable matter, percent by mass, (maximum) 0.5
3. Foreign matter, percent by mass, (maximum) 0.5
4. Insect damaged leaves/ flowers, percent by mass, (maximum) 1.0
5. Dead insects, Insect fragments and rodent contaminant, percent by mass, (maximum) 1.0
6. Animal excreta (mg/kg) , (maximum) 1.0
7. Stalk exceeding 10 mm in length or 2 mm in diameter percent by mass, (maximum) 5.0
8. Total Ash, percent by mass on dry basis, (maximum) 12.0
9. Acid-insoluble ash, percent by mass on dry basis, (maximum) 3.5
10. Volatile oil content, ml/100g, on dry basis (minimum) 1.0
11. Uric Acid , mg/kg on dry basis (maximum) 100

Explanations.- For the purpose of this regulation,-

(i) Extraneous vegetable matter.- Vegetative matter associated with the plant from which the product originates – but is not accepted as part of the final product.

(ii) Foreign matter.- Any visible objectionable foreign detectable matter or material not usually associated with the natural components of the spice plant; such as sticks, stones, burlap bagging, metal etc.

(iii) Stalk.- The proportion of stalks which have dimensions exceeding 10 mm in length or 2 mm in diameter.”;

(5) in regulation 2.14,-

(a) for sub-regulation (3), the following shall be substituted, namely:-

“(3) A food which, by its nature, is suitable for use as part of a gluten free diet shall not be named as ‘special dietary‘, ‘special dietetic‘ or any other equivalent term, however, such food may bear a statement on the label that ‘This food is by its nature gluten free’:

Provided that it complies with the essential composition provisions for gluten free food as set out in sub-regulation 2.14 (4) and such a statement does not mislead the consumer.”;

(b) in sub-regulation (4), the proviso shall be omitted ;

(6) regulation 2.15 shall be omitted;

(7) in regulation 3.3, for sub-regulation 3.3.4, following shall be substituted, namely:-

“3.3.4 Trehalose.-(1) Trehalose shall be in the form of white or almost white crystals; soluble in water, slightly soluble in ethanol.

(2) Trehalose shall be added at the level of good manufacturing practices (GMP) in all food categories except infant food provided that the standard specifications of such food products as prescribed under Food Safety and standards Regulations, 2011 are not altered with.

(3) It shall conform to the following requirements, namely:-

TABLE

S. No. Parameters Limits
1 Loss on drying (%) Not more than 1.5
2 Total ash (%) Not more than 0.05

(4) Trehalose may be added as an ingredient subject to label declaration under the provisions 1.8 of schedule-II of the Food Safety and Standards (Labelling and Display) Regulations, 2020, without health claims.

(5) Methods of analysis for trehalose shall be as specified in Joint FAO/WHO Expert Committee on Food Additives (JECFA) (2000).”;

(8) in Appendix A, under the heading “IV.

Use of Food Additives in Food Products“, –

(a) in Table 1, in the food category system 1.7, in column (3), after the food additive ‘Tatrazine‘ and entries relating thereto, the following food additive and entries relating thereto shall be inserted, namely: –

“TOCOPHEROLS 500 mg/kg XS243;”

(b) in the Notes to the Food Additives mentioned in the Table 1 to 15, after the Note No. XS98 and the entries relating thereto, the following Note No. and entries shall be inserted, namely: –

“XS243: Excluding products conforming to the standard for fermented milks‖;

(9) in Appendix B, after Table 7, following Table shall be inserted, namely:

” Table-8 Microbiological Standards of Eggs and Egg Products

Table 8A: Microbiological Standards of Eggs and Egg Products – Process Hygiene Criteria

Sr.
No.
Product Description Aerobic Plate Count (cfu/g) Enterobacteriacae (cfu/g)
Sampling Plan Limit (cfu) Sampling Plan Limit (cfu)
n c m M n c m M
1. Table Egg NA
2. Pasteurized Liquid egg products (whole, yolk or albumin liquid) 5 2 104 105 5 2 101 102
3. Frozen /dried/ egg products 5 2 104 105 5 2 101 102
4. Cooked/ready-to-eat egg products including mayonnaises 5 2 104 105 5 2 101 102
Test Methods IS: 5402/ISO:4833 IS/ISO 7402/ISO 21528 Part 2‖;

Table 8B
” Table 8B: Microbiological Standards of Eggs and Egg Products –Food Safety Criteria

Sr.
No.
Product Description Aerobic Plate Count (cfu/g) Listeria monocytogenes (cfu/g)
Sampling Plan Limit (cfu) Sampling Plan Limit (cfu)
n c m       M n c m
M
1. Table Egg NA
2. Pasteurized Liquid egg products (whole, yolk or albumin liquid) 5 0 Absent/25 g 5 0 Absent/25 g
3. Frozen /dried/
egg products
5 0 Absent/25 g 5 0 102 /g
4. Cooked/ready-to-eat egg products including mayonnaises 5 0 Absent/25 g 5 0 Absent/25 g
Test Methods IS: 5887 Part3 / ISO:6579 IS: 14988, Part 1 & Part 2 / ISO 11290-1& 2

Definition.– Definition related to egg and egg products are the same as provided in Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011. The category ―Table egg‖ shall be regulated in accordance with the good manufacturing practices and code of good hygiene practices notified under Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

Stage where the Microbiological Standards shall apply.- The microbiological standards with respect to the products categories specified in Table-8A (Process Hygiene Criteria) indicate the acceptable functioning of the production process. These are not to be used as requirements for releasing the products in the market. These are indicative values above which corrective actions are required in order to maintain the hygiene of the process in compliance with food law. These shall be applicable at the end of the manufacturing process. The microbiological standards in Table-8B (Food Safety Criteria) define the acceptability of a batch/lot and shall be met in respect of the products at the end of the manufacturing process and the products in the market during their shelf- life.

Action in case of unsatisfactory result:

In case of non-compliance in respect of process hygiene criteria specified in Table- 8A, the FBO shall:

  • check and improve process hygiene by implementation of guidelines in Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations; and,
  • Ensure that all food safety criteria as specified in Table -8B (Food Safety Criteria) are complied with.

Sampling Plans and Guidelines

For Regulator.- The sampling for different microbiological standards specified n Table-8A and 8B shall be ensured aseptically at manufacturing units and/or at retail points, as applicable, by a trained person with specialized knowledge in the field of microbiologyi following guidelines in the Food Safety and Standards (Food Products and Food Additives) Regulations, 2011 and ISO:707 (Latest version). The samples shall be stored and transported in frozen condition at -18°C(±2°C) or under refrigerated conditions at 2-5°C as applicable except the products that are recommended to be stored at room temperature by the manufacturer to enable initiation of analysis within 24 hours of sampling. Preservatives shall not be added to sample units intended for microbiological examination. The desired number of sample units as per sampling plan given in Table-8A and 8B shall be taken from same batch/lot and shall be submitted to the notified laboratory. Three sets, each containing ‗n‘ number of samples (n as defined in the sampling plan eg if n=5, then total number of samples to be drawn is 15) shall be drawn. Each of these three sets shall be tested in three different accredited laboratories. The final decision shall be based on the results of three accredited laboratories. In the case of food safety criteria (Table 8B), results from all the three laboratories should indicate compliance with specified criteria. There will be no provision for retesting or resampling for microbiological testing. The testing in laboratory shall be ensured as per reference test methods given below in reference test methods for regulatory compliance.

For FBO.- Food Business Operator (FBO) shall perform testing as appropriate as per the microbiological standards in Table-8A and 8B to ensure validation and verification of compliance with the microbiological requirements. FBO shall decide themselves subject to minimum prescribed under FSSR (Licensing and Registration of Food Businesses), the necessary sampling and testing frequencies to ensure compliance with the specified microbiological requirements. FBO may use analytical methods other than those described in reference test methods given below for in-house testing only. However, these methods shall not be applicable for regulatory compliance purpose.

Sampling Plan.-

The terms n, c, m and M used in this standard have the following meaning:

n = Number of units comprising a sample.

c = Maximum allowable number of units having microbiological counts above m for 2- class sampling plan and between m and M for 3- class sampling plan.

m = Microbiological limit that separates unsatisfactory from satisfactory in a 2- class sampling plan or acceptable from satisfactory in a 3-class sampling plan.

M = Microbiological limit that separates unsatisfactory from satisfactory in a 3-class sampling plan. Interpretation of Results:

2-Class Sampling Plan (where n,c and m are specified) 3-Class Sampling Plan (where n,c,m and M are specified)
1. Satisfactory, if all the values observed are ≤m

2. Unsatisfactory, if one or more of the values observed are >m

1. Satisfactory, if all the values observed are ≤m

2. Acceptable, if a maximum of c values are between m and M and the rest of the values are observed as ≤m

3. Unsatisfactory, if one or more of the values observed are > M or more than prescribed c values are >m

Reference test methods: The following test methods shall be applied as reference methods. . Test methods prescribed in FSSAI Manual of Method of Analysis of Foods (Microbiological Testing) may also be referred along with the IS/ISO methods specified for Process Hygiene Criteria and Food Safety Criteria. Latest version of test methods shall apply. In case where an ISO method adopted by the BIS is specified (e.g. IS XXXX / ISO YYYY), latest version of the ISO method (or its BIS equivalent, if available) shall apply.

S.No. Parameter Reference Test methods
1. Aerobic Plate Count Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique- IS 5402/ ISO:4833
2. Enterobacteriaceae Microbiology – General Guidance for the Enumeration of Enterobacteriaceae without Resuscitation – MPN Technique and Colony-count Technique- IS/ISO 7402 Microbiology of Food and Animal feeding stuff –Horizontal methods for the detection and enumeration of Enterobacteriaceae-Part 2:Colony- count method-ISO 21528-2
3. Salmonella Methods for Detection of Bacteria Responsible for Food Poisoning – Part 3: General Guidance on Methods for the Detection of Salmonella- IS 5887 : Part 3

Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp.- ISO6579

4. Listeria

monocytogenes

Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method –ISO 11290-1

Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of

Listeria spp. — Part 2: enumeration method –ISO 11290-2 Microbiology of Food and Feeding Stuffs – Horizontal method for Detection and Enumeration of Listeria Monocytogenes, Part 1: Detection Method -IS 14988-1

Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Detection and Enumeration of Listeria
monocytogenes,
Part 2: Enumeration Method- IS 14988-2‖;

(10) in Appendix C,

(a) For table 4, the following table shall be substituted, namely:-

“TABLE 4: LUBRICANTS, RELEASE AND ANTISTICK AGENTS

S. No. Name of the processing aid Product Category Residual level (mg/kg) (Not more than)
1. Acetylated  mono-         and diglycerides (INS 472a) All foods 100
2. Bees wax
(INS 901)
All foods GMP
3. Calcium carbonate
(INS 170 (i) )
All foods GMP
4. Calcium and sodium salts of stearic acid Confectionery GMP
5. Carnauba wax
(INS 903)
Confectionery GMP
6. Coconut Oil Confectionery, bakery wares,

salts,  spices,   soups,   cereal
products

GMP
7. Glycerin/Glycerol
(INS 422)
All foods GMP
8. Hydrogenated palm kernel oil (HPKO) Confectionery and        bakery

wares

GMP
9. Hydrogenated  vegetable  oil (HVO) All foods GMP
10. Icing sugar Confectionery GMP
1. Lecithin
(INS 322 (i))
All foods GMP
2. Liquid paraffin
(INS 905 e)
Confectionery GMP
3. Magnesium stearate
(INS 470(iii))
Confectionery GMP
4. Medium    chain     Triglyceride

(MCT) (C6- C12)

Confectionery, bakery wares and fruit Jelly GMP
5. Oleic acid All foods GMP
6. Palm oil/Palmolein Confectionery, bakery wares, Salts, spices, soups and cereal products GMP

(b) for table 11, the following table shall be substituted, namely:-

“TABLE 11: ENZYMES (for treatment or processing of raw materials, foods, or ingredients)

S.No. Name of the Enzyme* (in   order of      Enzyme Commission (EC) number)  Source* Residual level (mg/kg)  (Not more than)
1. Glucose oxidase
(EC No. 1.1.3.4)
Aspergillusniger GMP
Aspergillusoryzae
2. Catalase (EC No. 1.11.1.6) Aspergillusniger GMP
3. Glycero-phospholipid cholesterol acyltransferase (EC No. 2.3.1.43) Bacillus licheniformis GMP
4. Transglutaminase
(EC No. 2.3.2.13)
Streptomyces mobaraensis GMP
5. Lipase triacylglycerol
(EC No. 3.1.1.3)
Rhizopusoryzae GMP
Fusariumoxysporum
Thermomyceslanuginosus
Rhizopusniveus
Carica papaya
Rhizomucormiehei
Aspergillusniger
Candida rugosa(cylindracea)
Pregastric bovine (calf) tissue
Pregastric ovine (lamb) tissue
Penicilliumroquefortii
Porcine pancreas
Mucorjavanicus

(Mucorcircinelloides f. circinelloides)

Rice bran
6. Phospholipase A2
(EC No. 3.1.1.4)
Streptomyces violaceoruber GMP
7. Lysophospholipase
(EC No. 3.1.1.5)
Aspergillusniger GMP
8. Pectin esterase
(EC No. 3.1.1.11)
Aspergillusniger GMP
9. Acylglycerol lipase
(EC No. 3.1.1.23)
Penicilliumcamembertii GMP
8. Phospholipase A1
(EC No. 3.1.1.32)
Aspergillusniger GMP
9. Phytase

(EC No. 3.1.3.8)

Aspergillusniger GMP
10. Phosphodiesterase I
(EC No. 3.1.4.1)
Leptographiumprocerum GMP
11. Phospholipase D
(EC No. 3.1.4.4)
Streptomyces cinnamoneus GMP
12. Hemicellulase
(EC No. 3.2.1)
Aspergillusniger GMP
Trichodermareesei/ longibrachiatum
13. Alpha amylase
(EC No. 3.2.1.1)
Aspergillusoryzae GMP
Aspergillusniger
Bacillus licheniformis
Bacillus amyloliquefaciens
Bacillus subtilis
Bacillus stearothermophilus
Cereal (barley) malt
14. Beta amylase
(EC No. 3.2.1.2)
Cereal (barley) malt GMP
Bacillus amyloliquefaciens
Hordeumvulgare (barley)
15. Glucan 1,4-α-glucosidase

(or Glucoamylase or acid maltase)

(EC No. 3.2.1.3)

Aspergillusniger GMP
Aspergillusoryzae
Trichodermareesei
Rhizopusoryzae
16. Cellulase

(4-β-D-glucan 4- glucanohydrolase)

(EC No. 3.2.1.4)

Penicilliumfuniculosum GMP
Aspergillusniger
Humicolainsolens
Rasamsonia (Talaromyces) emersonii
Trichodermareesei
17. Beta-glucanase (endo-beta glucanase or endo-1,3-beta-glucanase)

(EC No. 3.2.1.6)

Aspergillusniger GMP
Bacillus amyloliquefaciens
Rasamsonia (Talaromyces) emersonii
Trichodermareesei
Aspergillusaculeatus
Penicilliumfuniculosum
Bacillus subtilis
Trichodermaharzianum
Disporotrichumdimorphosporum
Humicolainsolens
18. Inulinase

(EC No. 3.2.1.7)

Aspergillusniger GMP
19. Endo-1,4-beta-xylanase (EC No. 3.2.1.8) Aspergillusniger GMP
Bacillus licheniformis
Disporotrichumdimorphosporum
Rasamsonia (Talaromyces) emersonii
Trichodermareesei(longibrachiatum)
Humicolainsolens
20. Dextranase

(EC No. 3.2.1.11)

Chaetomiumerraticum GMP
21. Polygalacturonase
(pectinase)(EC No. 3.2.1.15)
Aspergillusniger GMP
Aspergillusaculeatus
22. Lysozyme

(EC No. 3.2.1.17)

Gallus gallus egg GMP
23. Alpha-glucosidase
(EC No. 3.2.1.20)
Aspergillusniger GMP
Trichodermareesei
24. Beta-glucosidase
(EC No. 3.2.1.21)
Aspergillusniger GMP
Kluyveromyceslactis
Trichodermareesei/
longibrachiatum
CL 847
GMP
25. Alpha-galactosidase (melibiase)

(EC No. 3.2.1.22)

Aspergillusoryzae GMP
Aspergillusniger GMP
Morterellavinacea GMP
Saccharomyces carlsbergensis GMP
26. Beta-galactosidase (lactase) (EC No. 3.2.1.23) Kluyveromyceslactis GMP
Bacillus circulans
Saccharomyces sp.
Aspergillusniger
Aspergillusoryzae
27. Beta- fructofuranosidase (invertase or saccharase)

(EC No. 3.2.1.26)

Saccharomyces cerevisiae GMP
Kluyveromycesfragilis
Saccharomyces carlsbergensis
Saccharomyces cerevisiae
28. Trehalase

(EC No. 3.2.1.28)

Trichodermareesei GMP
29. Endo-1,3-β-xylanase
(EC No. 3.2.1.32)
Humicolainsolens GMP
30. Pullunase
(EC 3.2.1.41)
Bacillus acidopullulyticus GMP
Bacillus brevis
Bacillus circulans
Bacillus naganoensis
Klebsiellaaerogenes
31. Alpha Arabinofuronosidase (EC No. 3.2.1.55) Aspergillusniger GMP
32. Glucan1,3- betaglucosidase (EC No. 3.2.1.58) Trichodermaharzianum GMP
33. Mannanase (Mannan endo- 1,4-beta- mannosidase)

(EC No. 3.2.1.78)

Trichodermareesei GMP
Aspergillusniger GMP
34. Protease (Bacteria)
(EC No. 3.4)
Bacillus amyloliquefaciens GMP
Bacillus licheniformis
Bacillus subtilis
Geobacilluscaldoproteolyticus
35. Protease (Fungi)
(EC No. 3.4)
Aspergillusniger GMP
Aspergillusoryzae
36. Aminopeptidase
(EC No. 3.4.11.1)
Aspergillusoryzae GMP
37. Serine protease (subtilisin) (EC No. 3.4.21.62) Bacillus licheniformis GMP
38. PIII-type proteinase (Lactocepin)

(EC No. 3.4.21.96)

Lactococcuslactis subsp. cremoris (strain SK11) GMP
39. Papain

(EC No 3.4.22.2)

Carica papaya GMP
40. Ficin

(EC No. 3.4.22.3)

Figs GMP
41. Bromelain

(EC No 3.4.22.33)

Ananascomosus/bracteatus GMP
42. Chymosin

(EC No. 3.4.23.4)

Kluyveromyceslactis GMP
43. Endo(thia)peptidase
(EC No. 3.4.23.22)
Cryphonectria (Endothia) parasitica GMP
44. Mucorpepsin

(EC No. 3.4.23.23)

Rhizomucormiehei GMP
45. Metalloproteinase (Bacillolysin)

(EC No. 3.4.24.28)

Bacillus amyloliquefaciens GMP
46. AMP deaminase
(EC No. 3.5.4.6)
Aspergillusmelleus GMP
Streptomyces murinus
47. Pectin lyase

(EC No. 4.2.2.10)

Aspergillusniger GMP
48. Glucose isomerase
(or xylose isomerase)
(EC No. 5.3.1.5)
Streptomyces rubiginosus GMP
Streptomyces murinus GMP
Streptomyces olivaceus
Streptomyces olivochromogenes
Microbacteriumarborescens
Actinoplanesmissouriensis

All enzymes are from non-genetically modified sources”;

(c) for table 12, following shall be substituted namely:-

“TABLE 12: GENERALLY PERMITTED PROCESSING AIDS

S. No. Name of the processing aid Functional/ Technological Purpose Product Category Residue Level (mg/kg) (Not more than)
1. Activated carbon Adsorbent, decolourizing agent Sugars, oils and fats, juices GMP
2. Ammonium carbonate (INS 503(i)) pH control agent Cocoa mixes (powders) and cocoa mass/cake GMP
3. Ammonium hydroxide (INS 527) Acidity regulator All foods GMP
4. Ammonium
sulphate
Decalcification agent Edible casings GMP
5. Amino acids Microbial nutrient Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
6. Alum (Aluminiumsulphat e or Potassium
aluminiumsulphate)
Coagulant
7. Argon
(INS 938)
Propellent and packaging gas All foods GMP
8. Beta-cyclodextrin (INS 459) Encapsulating and thickening agent Butter GMP
9. Biotin Microbial nutrient All foods GMP
10. Bone phosphate

(INS 542)

Emulsifier, moisture retention agent All foods except milk and milk products GMP
Sequestrant All foods GMP
11. Calcium carbonate (INS 170 (i) ) Polishing agent All foods GMP
12. Calcium chloride Buffering agent Alcoholic beverages including low alcoholic and alcohol free counterparts GMP
13. Calcium sulfate Buffering agent GMP
14. Calcium and sodium salts of stearic acid Polishing agent Confectionery GMP
15. Carbon dioxide
(INS 290)
Gassing/aerating agent All foods GMP
16. Citric acid
(INS 330)
Sequestrant Oils & fats GMP
17. Chlorine dioxide Water treatment Alcoholic beverages including low alcoholic and alcohol free counterparts 1 (as available

chlorine)

18. Ethyl acetate Cell disruption of yeast Yeast GMP
19. Ethyl Alcohol Carrier solvent ,flavouring agent All foods GMP
20. Ethylene diamine tetra acetic acid Metal sequestrant Edible fats and oils and related
products
GMP
21. Furcellaran
(INS 407)
Thickener, gelling agent, stabilizer, emulsifier All foods GMP
22. Gibberellic acid Malting Cereals GMP
23. Glucono delta lactone (GDL) (INS 575) Raising agent, sequestrant Unripened cheese – Paneer and Chhana GMP
24. Glycerin/ Glycerol (INS 422) Polishing agent All foods GMP
25. Hydrochloric acid (INS 507) Protein hydrolysing agent Protein products GMP
26. Hydrogenated glucose syrups (INS 965 (ii)) Sweetener, humectant, texturizer, stabilizer, bulking agent All foods GMP
27. HVO (Hydrogenated vegetable oil) Lubricant for conveyor belts for countline
products
All foods GMP
28. Icing sugar Polishing agent Confectionery GMP
29. Indole acetic acid Malting Cereals GMP
30. Isopropyl alcohol Glazing agent All foods GMP
31. L-Cysteine (or HCl salt) Dough conditioner Flour products 75
32. Lactic acid Acidity regulator Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
33. Liquified
anhydrous
ammonia
Bacterial nutrient All foods GMP
34. Liquid paraffin
(INS 905 e)
Polishing agent Confectionery GMP
35. Magnesium hydroxide (INS 528) pH control agent All foods GMP
36. Magnesium stearate (INS 470(iii)) Polishing agent Confectionery GMP
37. Mono and diglycerides of fatty acids (INS 471 ) Emulsifier in extrusion Extruded foods GMP
38. Nicotinamide Microbial nutrient All foods GMP
39. Nitrogen gas
(INS 941)
Foaming agent All foods GMP
40. Oak dust/chips Ageing agent Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
41. Oxygen
(INS 948)
Propellant All foods GMP
Aerating agent Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
42. Paraffin Coating agent Cheese and cheese products GMP
43. Phospholipids
(INS 322 (i))
Emulsifier, antioxidant All foods GMP
44. Phosphoric acid

(INS 338)

Acidulant, sequestrant,

synergist for antioxidants

All foods GMP
Buffering agent Alcoholic

beverages including low alcoholic and

alcohol free
counterparts

GMP
45. Polyethylene
glycols(INS 1521)
Carrier solvent, excipient All foods GMP
46. Polyglycerol esters of interesterifiedricino leic acid

(INS 476)

Emulsifier All foods GMP
47. Polyoxyethylene 40 stearate

(INS 431)

Emulsifier All foods GMP
48. Polyvinyl acetate Preparation of waxes Cheese and cheese products GMP
49. Potassium
carbonate
(INS 501(i))
pH control agent Cocoa mixes (powders) and cocoa mass/cake GMP
50. Potassium dihydrogen phosphate

(INS 340)

pH control agent All foods GMP
51. Potassium
hydroxide(INS 525)
pH control agent All foods GMP
52. Potassium metabisulphite

(INS 224)

Antioxidant Alcoholic beverages including low alcoholic and alcohol free
counterparts
Maximum usage level shall not be more than
50 mg/kg
53. Propylene glycol alginate (INS 405) Stabilizer, thickener, emulsifier Foam stabilizer All foods Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
54. Rice starch Polishing agent Confectionery GMP
55. Salt (NaCl) Ion exchange Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
56. Silica
(INS 551)
Anticaking agent All foods GMP
Soap absorbing agent Edible vegetable oils GMP
Free flowing agent All foods GMP
57. Sodium acid pyrophosphate (SAPP) Prevention of darkening of frozen uncooked
French fries
Frozen vegetables GMP
58. Sodium bicarbonate (INS 500 (ii)) pH control agent All foods GMP
59. Sodium calcium polyphosphate silicate (INS 452 (i)) Stabilizer, leavening agent, emulsifier, nutrient All foods GMP
60. Sodium carbonate (INS 500(i)) pH control agent All foods GMP
61. Sodium dihydrogen phosphate (INS 339) pH control agent All foods GMP
62. Sodium Hydroxide (INS 524) pH control agent All foods GMP
63. Sodium Hypochlorite Water treatment Alcoholic beverages including low alcoholic and alcohol free
counterparts
1 (as available chlorine)
64. Sodium

metabisulphite

(INS 223)

Dough conditioner Flour products 60
Softening agent Corn kernel 60
Reducing agent Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP
65. Sodium silicate
(INS 550 (i))
Anticaking agent All foods GMP
66. Sodium sulphite Dough conditioner Flour products 60
67. Sulphuric Acid
(INS 513)
pH control agent All foods GMP
68. Sulphurous acid Softening agent Corn kernel GMP
69. Sulphur dioxide (INS 220) Control of nitrosodimethylamine in malting Malting 750
70. Tannic Acid
(INS 181)
Clarifying agent, flavouring agent, flavour adjunct Juices GMP
71. Vitamin B12 Microbial nutrient All foods
72. Vitamin C Microbial nutrient All foods
73. Yeast Fermenting Agent Alcoholic beverages including low alcoholic and alcohol free
counterparts
GMP.
74. Zinc sulphate Mineral Salt

ARUN SINGHAL, Chief Executive Officer
[ADVT.-III/4/Exty./524/2020-21]

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

67) F.No.A-1/Standards/Agmark/2012-FSSAI (p+1) , dated 23rd July, 2020;

68) F. No. Stds./M&MP/Notification (04)/FSSAI-2019, dated 2nd September, 2020;

69) F. No. Stds/Additives-1/Notification/FSSAI/2018, dated 16th September, 2020;

70) F. No. 1/Additional Additives-III/Stds/Notification/FSSAI/2017, dated 9th October, 2020;

71) F. No. Stds/Processing aids/Notification/FSSAI/2018, dated 9th October, 2020; and

72) File No. 1-116/Scientific Committee/Notif./2010-FSSAI, dated 29th December, 2020.

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