FSS (Food Products Standards and Food Additives) Second Amendment Regulations, 2023

FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA

NOTIFICATION

New Delhi, the21st February, 2023.

F. No. STD/FA/A-1.30/No.1/2020-FSSAI.—Whereas the draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2021 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 number F. No. STD/FA/A-1.30/No.1/2020-FSSAI, dated the 27^th December, 2021, in the Gazette of India, Extraordinary, PartIII, section 4, inviting objections and suggestions from all persons likely to be affected thereby, before the expiry ofthe period of sixty days from the date on which the copies of the Official Gazette containing the said notification weremade available to the public;

And whereas copies of the said Gazette were made available to the public on the 6^th January, 2022;

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: –

1. (1) These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2023.

(2) They shall come into force on 1^st September, 2023.

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

(1) in regulation 2.1, in sub-regulation 2.1.2 relating to Standards for Milk, in clause 2, in item (b) relating to composition in the Table, –

(a) against serial number 3 relating to Goat or Sheep Milk, for the entries in columns (1) to (5), the following shall be substituted, namely: –

(1)	(2)	(3)	(4)	(5)
“3.	Goat Milk	All India	3.0	8.0”;

(b) after serial number 10 relating to Full Cream Milk and the entries relating thereto, the following shall be inserted, namely: –

“11.

Sheep Milk

All India

3.0

9.0”;

(2) in regulation 2.2,-

(a) in sub regulation 2.2.1,-

(i) in clause 8, in sub-clause (3) shall be re-numbered as sub-clause (3)(i) and after the existing table relating to Quality characteristics in item (i) of the said sub-clause as so renumbered, the following shall be inserted, namely: –

“(ii) Absorbency in ultra-violet K270:

Variants	Absorbency in ultra-violet at 270 nm	Delta K
(1)	(2)	(3)
Extra virgin olive oil	<0.22	< 0.01
Virgin olive oil	< 0.25	< 0.01
Ordinary virgin olive oil	< 0.30*	<0.01
Refined olive oil	< 1.10	< 0.16
Olive oil	< 0.90	<0.15
Refined olive-pomace oil	< 2.00	< 0.20
Olive-pomace oil	< 1.70	<0.18

*Note: After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less than 0.11.”;

(ii) after clause 31, the following shall be inserted, namely: –

“32. (1) Moringa oil means the oil obtained by the process of expressing clean and sound Moringa Seed (Moringaoleifera).

(2) It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substance, or mineral oil and shall conform to the following specifications, namely: —

S. No.	Parameter	Limit
(1)	(2)	(3)
1.	Refractive index at 40°C	1.4520 – 1.4680
2.	Saponification value	167-192
3.	Iodine value	65-70
4.	Unsaponifiable matter	Not more than 1.5 percent by mass
5.	Acid Value	Not more than 6.0

Test for Argemone oil shall be negative.”;

(b) in sub-regulation 2.2.7 relating to Fatty Acid Composition, in the Table, after column (28), the following shall be inserted, namely: –

“Fatty acid	Moringa Oil
1)	(29)
C6:0	ND
C8:0	0.4 max
C10:0	0.4 max
C12:0	0.4 max
C14:0	1.4 max
C16:0	3.0-13.0
C16:1	0.9-2.9
C17:0	0.09 max
C17:1	ND
C18:0	2.5-8.5
C18:1	67-78
C18:2	4.0 max
C18:3	2.5 max
C20:0	2.0-4.2
C20:1	1.2-3.0
C20:2	ND
C22:0	5.0-8.0
C22:1	0.3 max
C22:2	ND
C24:0	1-3.5
C24:1	ND
C26:0	1.4 max

Note 1:- ND-not detectable, defined as ≤0.05% of total fatty acids.”;

(c) after sub-regulation 2.2.8 relating to Peroxide Value of Oils and Fats, the following sub-regulation shall be inserted, namely: –

“2.2.9 Solvent Extracted Crude Vegetable Oils (not for direct human consumption). – (1) Solvent extracted crude vegetable oils mean vegetable oils extracted using food grade hexane from sources mentioned in standards of respective edible oils under sub-regulation 2.2.1.

(2) The oil shall be clear, free from rancidity, adulterants, sediment, suspended and other foreign matter, separated water and added colouring and flavouring substances and shall also be free from Argemone oil.

(3) These oils as such are not for direct human consumption and shall be refined before human consumption, which shall conform to the standards specified for refined vegetable oils laid down under clause 16 of regulation 2.2.1.

(4) These oils shall conform to the standards specified in the table below:

Solvent Extracted Crude Oils	Moisture and insoluble impurities (% by mass Max)	Refractive index at 40°C	Saponification Value	Iodine Value (Wij’s)	Acid Value Max.	Un-saponifiable matter (% by mass Max.)	Flash point Penskey Martens (closed cup method)°CMin.
(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)
Coconut Oil	1.0	1.4481- 1.4491	250 (Min)	7.5 – 10	10.0	1.0	90
Cottonseed Oil	0.75	1.4630- 1.4660	190- 198	98 – 123	10.0	2.0	100
Groundnut Oil	0.70	1.4620- 1.4640	188 -196	85-99	12.5	1.0	100
Nigerseed Oil	0.75	1.4665- 1.4691	188-193	110- 135	10.0	1.5	100
Safflower Oil	1.0	1.4674- 1.4689	186-196	135- 148	6.0	1.5	100
Sesame Oil	0.5	1.4646- 1.4665	188-193	103- 120	6.0	2.5	90
Soyabean Oil	0.5	1.4649- 1.4710	189 – 195	120- 141	6.0	1.5	100
Sunflower Oil	0.5	1.4640 – 1.4691	188-194	100- 145	5.0	2.0	100
Mustard Oil	1.0	1.4646- 1.4662	168-177	96-112	12.0	2.0	100
Rice Bran Oil	1.0	1.4600 – 1.4700	180-195	90-105	40.0	6.0	100
Olive Pomace Oil	1.5	1.4680- 1.4707  at20 °C	182-193	75-92	40.0	3.0	≥ 120 °C”;

(3) in regulation 2.3, for the sub-regulation 2.3.45 relating to Grated Desiccated Coconut, the following shall be substituted, namely: –

‘2.3.45 Desiccated Coconut. – (1) “Desiccated Coconut” means the product –

(a) prepared by peeling, milling, grating and drying the sound white kernel obtained from the whole nut of coconut (CocosnuciferaL.), having reached appropriate development for processing, without oil extraction;

(b) processed in an appropriate manner, undergoing operations such as de-husking, hatcheting, paring, washing, comminuting, drying and sifting;

(c) described in points (a) and (b) from which oil has been partially extracted by appropriate physical means.

(2) The product may be presented in the form of powder, flakes, chips and shreds, which shall be white to light creamy white in colour and shall be free from foreign matter, living insects, mould, dead insects, insect fragments and rodent contamination.

(3) The product shall have pleasant taste and flavour, free from rancidity and evidence of fermentation.

(4) The product covered by this standard shall be labelled in accordance with the Food Safety and Standards (Labelling and Display) Regulations, 2020 and the product having oil content 35 to 60 percent shall be labelled as “Reduced Fat Desiccated Coconut”.

(5) The product shall conform to the following, namely: —

S.No.	Parameters	Limits
(1)	(2)	(3)
1.	Moisture % m/m (Max)	3.0
2.	Total acidity of the extracted oil measured as lauric acid % m/m (Max)	0.3
3.	Oil content % m/m
(a)	For without oil extraction as described in 1 (a) (Min)	60.0
(b)	For partial oil extraction as described in 1 (c)	35.0 to 60.0
4.	Total Ash % m/m (Max)	2.5
5.	Extraneous vegetable material, fragments per 100 g (Max)	15
6.	Foreign matter, in 100 g	Absent

Explanation.– for the purposes of this clause,-

i. “extraneous vegetable material” means a harmless vegetable matter associated with the product; and

ii. “foreign matter” means any visible or apparent matter or material not usually associated with the product.’;

(4) in regulation 2.4,-

(a) in sub-regulation 2.4.1, for clause 1 relating toAtta or resultant atta, the following shall be substituted, namely: –

“1. Wheat Flour (Atta) and Resultant Wheat Flour (Resultant Atta)

(1) Description:

(a) “Wheat Flour (Atta)” means the product obtained exclusively by milling or grinding of clean wheat, which shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects).

(b) “Resultant Wheat Flour (Resultant Atta)” means the product obtained by blending of various fractions in roller mills after separating semolina or maida during the processing of wheat, which shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects).

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

S.No.	Parameter	Wheat Flour (Atta) or Resultant Wheat Flour (Resultant Atta)
(1)	(2)	(3)
		Limits
1.	Moisture, % by mass, Not more than	14.0
2.	Total ash, % by mass (on dry basis), Not more than	2.0
3.	Ash insoluble in dilute HCl, % on dry mass basis, Not more than	0.15
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	0.18
6.	Crude fibre, % on dry mass basis, Not more than	2.5
7.	*Granularity	Not less than 98 percent by mass of that material shall pass through 500 micron I.S. sieve (35 mesh)
8.	Uric acid (Not more than), mg/kg	100 mg/kg

Note:*The parameter “Granularity” shall not be applicable for intermediate products which are not meant for direct consumption.

(3) The product may contain food additives permitted in Appendix A.

(4) The product shall conform to the microbiological requirement given in Appendix B.

(5) The product shall be labelled in accordance with the Food Safety and Standards (Labelling and Display) Regulations, 2020.’;

(b) in sub- regulation 2.4.6,-

(i) clause 4 relating to Jowar (Sorghum grains) shall be omitted;

(ii) clause 20relating to Finger millet (Ragi) shall be omitted;

(iii) clause 21 relating to Amaranths shall be omitted;

(iv) for clause 23, the following shall be substituted, namely: –

“23. Millets. – (1) This standard applies to the whole or dehulled millets, which shall be free from poisonous, toxic, noxious, or obnoxious seeds and added coloring matter, rodent hair and excreta.

(2) The following millets shall be covered under this standard, namely: –

(i) Amaranthus (Chaulai or Rajgira)-Amaranthuscaudatus, A. cruentus, A. Hypochondriacus

(ii) Barnyard Millet (Samakechawal or Sanwa or Jhangora)-Echinochloa crus-galli, E. Colona

(iii) Brown top (Korale)-Urochloaramosa

(iv) Buckwheat (Kuttu)-Fagopyrumesculentum

(v) Crab finger (Sikiya)-Digitariasanguinalis

(vi) Finger Millet (Ragi or Mandua)-Eleusinecoracana

(vii) Fonio (Acha)-Digitariaexilis (White fonio); D. iburua (Black fonio)

(viii) Foxtail Millet (Kangni or Kakun)-Setariaitalica

(ix) Job’s tears (Adlay) –Coix lacryma-jobi

(x) Kodo Millet (Kodo)-Paspalumscorbiculatum

(xi) Little Millet (Kutki)-Panicumsumatrense

(xii) Pearl Millet (Bajra)-Pennisetumglaucum, Pennisetumamericanum, Pennisetumtyphyoideum

(xiii) Proso Millet (Cheena)-Panicummiliaceum

(xiv) Sorghum (Jowar)-Sorghum bicolor

(xv) Teff (Lovegrass)-Eragrostistef

(3) The millets shall conform to the following standards, namely: –

S.No.	Parameter	Limit
(1)	(2)	(3)
1.	Moisture Content (not more than, % by mass)	13.0 for whole grains 13.0for dehulled grains
2.	Extraneous Matter	Not more than 1.0 per cent by mass , of which not more than 0.25 per cent by mass shall be mineral matter and not more than 0.10 per cent by mass shall be impurities of animal origin.
3.	Other edible grains (not more than, % by mass)	2.0
4.	Grains with serious defects. (Grain in which the cotyledon has been affected or attacked by pests; grains with very slight traces of mould or decay; or cotyledon staining.) (not more than, % by mass)	1.0
5.	Grains with slight defects. (Grains which have not reached normal development; grains with extensive seed coat staining, without the cotyledon being affected; grains in which the seed coat is wrinkled, with pronounced folding or broken grain) (not more than, % by mass)	7.0
6.	Weevilled Grains, (not more than, % by count)	4
7.	Immature and Shrivelled grains (not more than, % by mass)	5.0
8.	Uric acid (not more than, mg/kg)	100”;

(v) after clause 27 relating to Blended Rice, the following shall be inserted, namely: –

“28. Triticale. – (1) Triticale is a hybrid of wheat and Rye, which shall be dried mature grains of xTriticosecale.

(2) The product shall be free from musty and stale odour or sourness and from lumps and also shall be free from fungus or insect infestation.

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

Sl. No.	Requirements	Limit
(1)	(2)	(3)
1.	Moisture, Not more than, % by mass	14.0
2.	Foreign matter (Extraneous matter)	Not more than 1 per cent. by mass of which not more than 0.25 per cent. by mass shall be mineral matter and not more than 0.10 per cent. by mass shall be impurities of animal origin.
3.	Other Edible grains, Not more than, % by mass	5.0
4.	Weevilled grains, Not more than, % by count	5
5.	Damaged grains, Not more than, % by mass	5.0
6.	Uric acid (Not more than), mg/kg	100

Note: The total of foreign matter, other edible grains and damaged grains shall not exceed 8.0 per cent by mass.”;

(c) after sub-regulation 2.4.39, the following sub-regulations shall be inserted, namely: –

‘2.4.40 Papad. – (1) “Papad or papadam” means a product, prepared from the blend of cereal, millet flour, pulse flour, processed soya flour, fruits and vegetables, vegetable juices, edible vegetable oils, or spices herbs, salt and sugar.

(2) The product shall be free from musty and stale odour or sourness and from lumps, dirt and extraneous matter and shall also be free from fungus or insect infestation.

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

S. No.	Requirements	Limit
(1)	(2)	(3)
1.	Moisture, (% by mass) not more than	15.0
2.	Acid Insoluble Ash on dry basis, % by mass, Max.	0.25
3.	Alcoholic acidity (with 90 percent alcohol) expressed as H2SO4, % on dry mass basis, Not more than	0.2
4.	Uric acid (Not more than), mg/kg	100

(4) Labelling: The name of the product may include the vernacular name (common name or traditional name or major ingredient name) in addition to the name “Papad” on the label.’;

(5) in regulation 2.5, –

(a) in sub-regulation 2.5.2, in clause 8 relating to Fresh or Chilled or Frozen Beef,-

(i) in sub-clause (2), in item (a), after the words “including buffaloes” occurring at the ends the words “Mithun (Bosfrontalis)” shall be inserted;

(ii) in sub-clause (4), after the words and figures “from 1% to 3%” occurring at the ends the words and figures “and for Mithun meat, the fat content shall be ranging from 0.7 to 1.5 %.” shall be inserted;

(b) in sub-regulation 2.5.3, in the clause (1) relating to Fresh Eggs, after sub-clause (4), the following sub-clause shall be inserted, namely-

“(5) Egg stored at ambient temperature(30.0 ±5.0°C) shall be consumed within 2 weeks from the date of its laying and five weeks from the date of its laying when stored at refrigeration temperature (2.0 to 8.0°C).”;

(6) in regulation 2.6, in sub regulation 2.6.1, –

(a) in clause 2 relating to Frozen Lobsters, the following occurring at the end shall be omitted, namely:-

“The product shall conform to the following requirements: –

S.No.	Characteristics	Requirements in Raw product	Requirement  in product  Cooked
(1)	Total   Volatile (Nitrogen) Base	Not more than 30 mg/100gm	Absent in 25gm.”;

(b) in clause 3 relating to Frozen squid, the following occurring at the end shall be omitted, namely:-

“The product shall conform to the following requirements: –

S. No.	Characteristics	Requirements in Raw product
(1)	Total Volatile Base (Nitrogen)	Not more than 30 mg/100gm”;

(c) in clause 11 relating to Ready –to-Eat Finfish or Shell Fish Curry in Retortable Pouches, in sub-clause (c), item (iii) shall be omitted;

(d) in clause (13) relating to Edible Fish Powder, in sub-clause (c), for item (v), following item shall be substituted, namely: –

“(v) The Protein Digestibility Corrected Amino Acid Score (PDCAAS) shall not be less than 0.8”;

(7) in regulation 2.8, in sub-regulation 2.8.4, in clause 2 relating to Cane Jaggery or Cane Gur, in the table, after serial number 7 relating toExtraneous matter and water insoluble matter, per cent. by mass, max and the entries relating thereto, the following shall be inserted, namely: –

“8.

Reducing sugars, per cent.by mass, Min

5.5”;

(8) in regulation 2.9, after sub-regulation 2.9.42, the following sub-regulation shall be inserted, namely: –

‘2.9.43 Dried Sweet Marjoram. – (1) Dried sweet marjoram leaves are obtained from the species Origanum majorana L (Syn. Majoranahotensis) belonging to the family Lamiaceae.

(2) The Sterns are of square section, erect and branching and the leaves are 2 mm to 5 mm in length and green to greyish in colour depending on the origin of the plant.

(3) The leaves are opposite, oblong, ovate, blunt and hairy on both surfaces.

(4) The purplish or white flowers have spoon-shaped bracts and are gathered as oblong spikelets in clusters on the ends of the stalks.

(5) The product shall have characteristic colour, odour and flavour and shall be free from visible moulds, living or dead insects, insect fragments and rodent contamination.

(6) The product shall be free from foreign odours, flavours and any other harmful substances and added colouring matters.

(7) It can be presented in following styles, namely: –

(i) Bouquets: consist only of the whole dry plant without the root.

(ii) Rubbed marjoram: consists of only dry leaves and flowers.

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

S. No.	Requirements	Bouquets	Rubbed
(1)	(2)	(3)	(4)
1.	Moisture content, per cent by mass (Maximum)	12.0	12.0
2.	Total Ash, per cent by mass on dry basis, (Maximum)	16.0	16.0
3.	Acid-insoluble ash, per cent by mass on dry basis, (Maximum)	4.5	4.5
4.	Volatile oil content, ml/100g, on dry basis (Minimum)	0.3	0.7
5.	Foreign matter, per cent m/m, (Maximum)	3.0	1.0
6.	Extraneous vegetable matter, per cent m/m, (Maximum)	—	1.0

Explanation.- For the purposes of this clause, –

(i) “extraneous vegetable matter” means vegetative matter associated with the plant from which the product originates, but is not accepted as part of the final product; and

(ii) “foreign matter” means 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.’;

(9) in regulation 2.10,-

(a) in sub-regulation 2.10.6 relating to Beverages Non-Alcoholic, after clause 3, the following shall be inserted, namely: –

“4. Coconut neera: Coconut neera is the phloem sap from the unopened coconut spadix;

(1) Fresh coconut neera: Fresh coconut Neera, is the sap of the coconut palm (Cocosnucifera) and obtained by tapping the unopened inflorescence of the coconut palm without additives.

(2) Processed coconut neera: Processed coconut neera is a pasteurized coconut sap consumed as non-alcoholic drink, which shall conform to the specifications given in the table below:

S.No.	Parameter	Fresh coconut neera	Processed coconut neera
(1)	(2)	(5)	(6)
1.	°Brix (Min.)	14.0	12.0
2.	pH	6.0-7.5	5.0-7.5
3.	Alcohol (%) ; v/v (Max.)	0.5	0.5
4.	Total sugars (%); m/v (Min.)	13.0	12.0
5.	Reducing Sugars (%); m/v, (Min.)	1.0	1.0”;

(b) in sub-regulation 2.10.7, in clause 2, in sub-clause (i) relating to Natural mineral water, for item (f), the following shall be substituted, namely: –

“(f) Nitrogen may be used for the purpose of packaging in accordance with Good Manufacturing Practice (GMP);

(g) It is not subjected to any treatment other than those permitted by this standard;”;

(c) in sub-regulation 2.10.8 relating to Packaged drinking water (other than Mineral water),-

(i) for clause 4, the following shall be substituted, namely: –

“4.Nitrogen may be used for the purpose of packaging in accordance with Good Manufacturing Practice (GMP).

4.a. Packaged drinking water shall be clear without any sediments, suspended particles and extraneous matter. It shall also comply with the requirements given in Tables 1, 2, 3, 4, 5 and 6.”;

(ii) after Table 3, the following note shall be inserted, namely: –

“Note: Where water for use in a food product is specified to be conforming to the standards of Packaged Drinking Water, the minimum limit specified for calcium and magnesium shall not apply.”;

(10) in regulation 3.2, in sub-regulation 3.2.2, for clause (1) relating to Steviol Glycoside, the following shall be substituted, namely: –

“(1) STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA BERTONI

INS number	960
	Steviol glycosides consist of a mixture of compounds containing a steviol backbone conjugated to any number or combination of the principal  sugar   moieties   (glucose,  rhamnose,   xylose,  fructose, arabinose, galactose and deoxyglucose) in any of the orientations occurring in the leaves of Stevia rebaudiana Bertoni. The product is obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate the component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and the product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in the purification process. The final product may be spray-dried.
Chemical name	See Appendix 1
Chemical formula	See Appendix 1
Formula weight	See Appendix 1
Assay/purity	Not less than 95% of total of steviol glycosides, on the dried basis, determined as the sum of all compounds containing a steviol backbone conjugated to any number, combination or orientation of saccharides (glucose, rhamnose, fructose,  deoxyglucose,   xylose, galactose, arabinose and xylose) occurring in the leaves of Stevia rebaudiana Bertoni.
Description	White to light yellow powder, odourless  or having a   slight characteristic odour. About 200 – 300 times sweeter than sucrose.
Characteristics
(a)  Identification
Solubility	Freely soluble in a mixture of ethanol and water (50:50)
HPLC   Chromatographic assay	The main peaks in a chromatogram correspond to steviol glycosides (method of assay as per JECFA monograph)
pH	Between 4.5 and 7.0 (1 in 100 solution)
(b) Purity
Total ash	Not more than 1%
Loss on drying	Not more than 6% (105°C, 2 h)
Residual solvents	Not more than 200 mg/kg methanol and not more than 5000 mg/kg ethanol
Arsenic	Not more than 1 mg/kg
Lead	Not more than 1 mg/kg
Microbiological criteria	Total (aerobic) plate count: Not more than 1,000 CFU/g Yeasts and moulds: Not more than 200 CFU/g E. coli: Negative per g Salmonella: Negative per 25g

Analytical methods or method of assay:

As per Joint FAO/WHO Expert Committee on Food Additives (JECFA) monograph (2017) on STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA BERTONI

Appendix 1: Chemical Information of Some Steviol Glycoside

–

–

–

–

(11) In Appendix A,-

(a) under the heading “IV. USE OF FOOD ADDITIVES IN FOOD PRODUCTS”,

(i) in Table 1 relating to Dairy products and analogue, excluding products of category 2.0,-

(A) under column (1) against the entries relating to Food Category System 1.6.1,

(I) in column (3) against the food additive “SORBATES”, in column (6), the brackets and words “(for channa and paneer only) shall be omitted;

(II) in column (3) against the Food Additive “Nisin”, in column (6), for the brackets and words “(for channa and paneer only)”, the figures “233” shall be substituted;

(III) in column (3) against the Food Additive “Propionic acid, sodium propionate, calcium propionate”, in column (6), the brackets and words “(for channa and paneer only)” shall be omitted;

(B) under column (1) against the entries relating to Food Category System 1.6.5 against the food additive “PHOSPHATES”, in column (6), the figures “33” shall be inserted;

(ii) in Table 5, in the Food Category System 5.2, the food additive “Calcium, magnesium, sodium salts of stearic acid” and the entries relating thereto shall be omitted;

(iii) in Table 7, –

(A) against the entries relating to Food Category System 7.1.1, in column (3), after the food additive “PHOSPHATES” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely:-

Food Additive	INS Number	Recommended Maximum Level	Note
“Propylene     glycol alginate	405	4,000 mg/kg	Except for use in soda breads”;

(B) against the entries relating to Food Category System 7.1.2, in column (3), after the food additive “SORBITAN ESTERS OF FATTY ACIDS” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely:-

Food Additive	INS Number	Recommended Maximum Level	Note
“Propylene glycol alginate	405	2,000 mg/kg	”;

(C) against the entries relating to Food Category System 7.1.5, in column (3), after the food additive “SORBITAN ESTERS OF FATTY ACIDS” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely:-

Food Additive	INS Number	Recommended Maximum Level	Note
“Propylene glycol alginate	405	500 mg/kg	”;

(D) against the entries relating to Food Category System 7.1.6, in column (3), after the food additive “SORBITAN ESTERS OF FATTY ACIDS” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely:-

Food Additive	INS Number	Recommended Maximum Level	Note
“Propylene glycol alginate	405	20,000 mg/kg	11”;

(C) against the entries relating to Food Category System 7.2.2, in column (3), after the food additive “Poly glycerol esters of fatty acid” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely:-

Food Additive	INS Number	Recommended Maximum Level	Note
“Propylene glycol alginate	405	2000 mg/kg	”;

(D) against the entries relating to Food Category System 7.2.3, in column (3), after the food additive “Poly glycerol esters of fatty acid” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely: –

Food Additive	INS Number	Recommended Maximum Level	Note
“Propylene glycol alginate	405	10,000 mg/kg	11”;

(iv) in Table 12 relating to Salts, spices, soups, salads and protein products, in column (1) against the entries relating to Food Category System 12.9.2, the following food additives and entries shall be inserted in column (3) to (6), namely: –

Food Additive	INS Number	Recommended Maximum Level	Note
“BENZOATES		750 mg/kg	”;

(v) In Table 14, –

(A) in the Food Category Systems 14.1.2.1, against the food additive “SULFITES” in column (3), in column (6), after the figures “44”, the words, figures and letters “For industrial use at 1000 mg/kg maximum” shall be inserted;

(B) in the Food Category System 14.1.2.2, against the food additive “SULFITES” in column (3), in column (6), after the figures “44”, the words, figures and letters “For industrial use at 1000 mg/kg maximum” shall be inserted;

(C) in the Food Category System 14.1.2.3, against the food additive “SULFITES” in column (3), in column (6), after the figures “44, 127”, the words, figures and letters “For industrial use at 1000 mg/kg maximum” shall be inserted;

(D) in the Food Category System 14.1.2.4, against the food additive “SULFITES” in column (3), in column (6), for the figures, words and letters “44, 127 For industrial use 1500 mg/kg max”, the figures, words and letters “44, 127, For industrial use at 1500 mg/kg maximum” shall be substituted;

(E) in the Food Category System 14.1.4, in column (3), after the food additive ‘Quinine salts’ and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely: –

Food Additive	INS Number	Recommended Maximum Level	Note
“ TARTRATES		800 mg/kg	”;

(F) in the Food Category System 14.1.5, in column (3), after the food additive “Xanthan gum” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely: –

Food Additive	INS Number	Recommended Maximum Level	Note
“Sorbitol	420(i)	GMP	”;
Sorbitol syrup	420(ii)
Mannitol	421
Isomalt	953
Maltitol	965(i)
Maltitol syrup	965(ii)
Xylitol	967
Lactitol	966
Erythritol	968

(G) in the Food Category System 14.2.6, in column (3), after the food additive “CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEX” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely: –

Food Additive	INS Number	Recommended Maximum Level	Note
“Tatrazine	102	100 mg/kg	1. These  colours can  be used individually as per permissible limits or in combination which may be restricted to the lowest permissible limit amongst the combination of colors used. 2. These colors are not permitted to be used in country liquors as defined under regulation 2.2 of the Food Safety and Standards (Alcoholic Beverages) Regulations, 2018.”;
Carmoisine	122	100 mg/kg
Brilliant Blue FCF	133	100 mg/kg
Sunset Yellow FCF	110	100 mg/kg
Ponceau 4R	124	100 mg/kg
Allura Red	129	100 mg/kg

(H) in the Food Category System 14.2.7, in column (3), after the food additive “Phosphoric acid” and the entries relating thereto in columns (4) to (6), the following shall be inserted, namely: –

Food Additive	INS Number	Recommended Maximum Level	Note
“Tatrazine	102	100 mg/kg	1.  These  colours  can be  used individually as per permissible limits or in combination which may be restricted to the lowest permissible limit amongst the combination of colors used.

(b) under the heading “GMP Table Provisions for all Food Categories”, in column (1) and (2), after the entries “553(i) Magnesium silicate, synthetic”, the following entries shall be inserted namely:-

INS No.	Food Additive
“470 (iii)	Magnesium stearate”;

(12) in Appendix B,-

(a) in Table 2 related to Microbiological Standards for Milk and Milk Products,-

(i) in Table-2A, against serial number 8, in column 2, –

(A) for the words and number “Infant Milk Food, Infant Formulae, Infant Milk Substitute4”, the following shall be substituted, namely: –

“Infant Milk Substitute, Infant Formula, Food for special medical purpose intended for infants4”;

(B) for the words ‘Cereal Based Complimentary food’, the following shall be substituted, namely:-

“Cereal Based Complimentary food, Food for infants based on traditional food ingredients”;

(ii) in Table-2B, against serial number 8, in column 2, –

(A) for the words “Infant Milk Food, Infant Formulae, Infant Milk Substitutes”, the following shall be substituted, namely:-

“Infant Milk Substitute, Infant Formula, Food for special medical purpose intended for infants”;

(B) for the words ‘Cereal Based Complimentary Food’, the following shall be substituted, namely:-

“Cereal Based Complimentary food, Food for infants based on traditional food ingredients”;

(b) after Table 9 relating to “Microbiological Standards of Food Grains Products”, the following shall be inserted, namely: –

‘Table-10 Microbiological Standards for Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food

Table 10A: Microbiological Standards for Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical

Purpose, Functional Food and Novel Food – Process Hygiene Criteria

S. No.

Product description

Aerobic Plate Count

Yeast and Mold Count

Enterobacteriaceae count

Sampling plan

Limit (cfu/g or ml)

Sampling plan

Limit (cfu/g or ml)

Sampling plan

Limit (cfu/g or ml)

n

c

m

M

n

c

m

M

n

c

m

M

1.

Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose and Novel Food for  consumption after processing

5

3

1×106

1×107

5

3

1×104

1×105

5

3

1×103

1×104

2.

Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for  Special Medical Purpose and Novel Food for direct consumption

5

2

1×104

1×105

5

2

1×102

1×103

5

2

1×102

1×103

3.

Probiotics and products containing specified live microorganisms*

NA

NA

NA

Test Methods

IS 5402/ISO 4833

IS 5403/ISO 21527 Part 1 and Part 2

ISO 21528 Part 2

Note:- *Should contain only the specified microorganism(s) at the level claimed on the label. The counts have to be determined using methodology appropriate for the organisms. e.g. For Lactic acid bacteria ISO 15214/IS 16068, for Bifidobacteria ISO29981

Table 10B: Microbiological Standards for Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food – Food Safety Criteria

S. No.	Product description	Salmonella				Listeria monocytogenes
		Sampling plan		Limit (cfu)		Sampling plan		Limit (cfu)
		n	c	m	M	n	c	m	M
1.	Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, functional food and Novel Food and not for direct consumption	NA				NA
2.	Health Supplements, Nutraceuticals , Food for Special Dietary Use, Food for Special Medical Purpose, functional food and Novel Food for direct consumption	5	0	Absent/25g		5	0	Absent/25g
3.	Probiotics and products containing specified live micro organisms	5	0	Absent/25g		5	0	Absent/25g
	Test Methods	IS 5887 Part3 / ISO 6579				IS 14988 Part 1 / ISO 11290-1

Note: In high value low volume (less than 100 g) and large retail pack (pack more than 1 kg) sizes, the sample plan may be modified (e.g. absence of Salmonella in 10g or 5g in the case of former or n number of samples to be taken from different sites of one large pack) accordingly on case to case basis with the prior approval of Food Safety and Standards Authority of India (FSSAI).

Definition

Definition related to Nutraceutical Products are the same as provided in Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations, 2016.

Stage where the Microbiological Standards shall apply:

The microbiological standards with respect to the products categories specified in Table-10A (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-10B (Food Safety Criteria) define the acceptability of a batch or 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- 10A, the Food Business Operator (FBO) shall-

(i) check and improve process hygiene by implementation of guidelines in Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011; and

(ii) ensure that all food safety criteria as specified in Table -10B (Food Safety Criteria) are complied with.

Sampling Plan and Guidelines

For Regulator: The sampling for different microbiological standards specified in Table-10A and 10B shall be ensured aseptically at manufacturing units and/or at retail points, as applicable, by a trained person with specialised knowledge in the field of microbiology following guidelines in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and ISO: 17728:2015 (confirmed in 2019). 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 for 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-10A and 10B shall be taken from same batch or lot and shall be submitted to the notified laboratories. Three sets, each containing ‘n’ number of samples (n as defined in the sampling plan e.g. if n=5, then total no. 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 10B), the results from all the three laboratories should indicate compliance with the specified criteria. There will be no provision for retesting or resampling for microbiological testing. The testing in laboratory shall be ensured as per the methods given in the table “reference test methods”.

For FBO: Food Business Operator (FBO) shall perform testing as appropriate as per the microbiological standards in Table-10A & 10B to ensure verification of compliance with the microbiological requirements. FBO shall decide themselves subject to minimum prescribed under Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, 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. 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 Methods 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.	Yeast and Mold Count	Method for Yeast and Mould Count of Food Stuffs and Animal feed- IS 5403 Microbiology of food and animal feeding Stuff-Horizontal method for the enumeration of yeasts and moulds-Part1: Colony count technique in products with water activity greater than 0.95-ISO 21527-1 Microbiology of food and animal feeding Stuff-Horizontal method for the enumeration of yeasts and moulds-Part2: Colony count technique in products with water activity less than 0.95-ISO 21527-2
3.	Enterobacteriaceae count	Microbiology of Food and Animal feeding stuff –Horizontal methods for the detection and enumeration of Enterobacteriaceae– Part 2: Colony- count method-ISO 21528-2
4.	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.- ISO 6579
5.	Listeria monocytogenes	Microbiology of Food and Feeding Stuffs – Horizontal method for Detection and Enumeration of Listeria monocytogenes, Part 1: Detection Method -IS 14988-1 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.’;

(13) in Appendix C, under the heading “II. USE OF PROCESSING AIDS IN FOOD PRODUCTS”,

(a) in TABLE 3 relating to “CLARIFYING AGENTS AND FILTRATION AIDS”, at serial number 6 relating to the processing aid “Diatomaceous earth”, in the column (3) relating to product category, after the brackets and words “(and fruit syrups)”, the words “and honey” shall be inserted;

(b) in TABLE 7 relating to “BLEACHING, WASHING, DENUDING AND PEELING AGENTS”, after serial number 15 relating to the processing aid “Sodium peroxide” and the entries relating thereto, the following shall be inserted, namely: –

S. No.	Name of the processing aid	Product Category	Residue Level (mg/kg) (Not more than)
“16.	Calcium oxide (INS 529) (on dry basis)	Dried Ginger; whole and powder (unbleached or bleached)	20,000”.

G. KAMALA VARDHANA RAO, Chief Executive Officer

[ADVT.-III/4/Exty./627/2022-23]

Note: The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011were published in the Gazette of India, Extraordinary, Part III, section 4vide notification number F. No. 2-15015/30/2010, dated the 1st August, 2011 and subsequently amended vide notification numbers:

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. 15025/261/2013-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/Notifcation(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/14.2/Notification/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 12th September, 2017 and

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)/Standards/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 24th October, 2017;

41. F.No. A-1/Stadnards/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 the 20th February, 2018;

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

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

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

47. F.No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated 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. F.No. Stds/CPL&CP/ Draft Notification/FSSAI-2017, dated 31st July, 2018;

52. File No.1/Additional Additives/Stds/Notification/FSSAI/2016, dated 8th November, 2018;

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

54. File 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. File No. 1-116/Scientific Committee (Noti.)/2010-FSSAI, dated 26th November, 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 05th July, 2019;

60. F.No.Stds/O&F/Notification(10)/FSSAI-2017, dated 05th 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/ M&MPIP (3)/SP/FSSAI-2018, dated 9th July, 2020;

66. File No. Stds/CPL & CP/Notification/01/FSSAI-2017, 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 16thSeptember, 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;

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

73. F. No. 1-116/Scientific Committee/Notif.27/2010-FSSAI(E), dated 4th March, 2021;

74. F. No. Stds/O&F/Notification (5)/FSSAI-2017, dated 18th March, 2021;

75. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI (1), dated 26th July, 2021;

76. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1) (Pt.F), dated 3rd November, 2021;

77. F. No. Stds/SC/A-1.34/N-1, dated 15th November, 2021;

78. F. No. M&MP/Notification(05)/FSSAI-2019,dated 27th December, 2021;

79. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(2), dated 13th September, 2022;

80. STD/FA/A-1.30/No.1/2020-FSSAI(P-I), dated 27th October, 2022; and

81. F.No. Std/Notifications/35.1/2021, dated 11th January, 2023.