FSSAI Amendments in Food Additives and Standards (2024)

Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2024

On October 21, 2024, the Food Safety and Standards Authority of India (FSSAI) notified amendments to the Food Products Standards and Food Additives Regulations, initially proposed in 2022. Following public feedback, these updates will take effect from May 1, 2025, with immediate implementation for clauses 24A, 24B, and 24C of sub-regulation 2.4.6. Key changes include modified minimum fat content for khoa, revised compositional standards for mozzarella cheese, and updated ingredient permissions for peanut butter. Olive oil classifications are now refined to specify acceptable chemical properties, such as specific density and impurity limits. Standards for rice and rice flour for fortified rice kernel production were also introduced, covering acceptable levels of organic impurities and particle size requirements. New standards for a vitamin-mineral premix outline manufacturing and quality control expectations for fortified rice. This regulatory adjustment reflects FSSAI’s commitment to updating food safety standards in line with contemporary manufacturing practices and consumer safety expectations.

FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA

NOTIFICATION

New Delhi, the 21st October, 2024

F. No. STD/FA/38/FSSAI(Part-1).—Whereas certain draft regulations, namely the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, were published as required by sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006) vide the notification of the Food Safety and Standards Authority of India, number F. No. STD/FA/38/FSSAI, dated the 25^th May, 2022, in the Gazette of India, Extraordinary, Part III, section 4, for inviting objections and suggestions from all persons likely to be affected thereby;

And whereas the copies of the said Gazette were made available to the public on the 31^st May, 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 Food Safety and Standards Act, 2006 (34 of 2006), 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. Short title and commencement. – (1) These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2024.

(2) They shall come into force on 1st May, 2025, except clause 24A, 24B and 24C of sub-regulation 2.4.6 of regulation 2.4 which shall come into force on the date of their publication in the Official Gazette.

2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 (hereinafter referred as said regulations), –

(1) in regulation 2.1,-

(a) in sub-regulation 2.1.6 relating to the ‘Standard for Khoa’, in item 2, in sub-item (b), in the table, in column (2) against the Parameter ‘Milk fat, minimum, %, (m/m), dry matter basis’, for the entry “30.0”, the entry “27.0” shall be substituted;

(b) in sub-regulation 2.1.17 relating to the ‘Standard for Cheese and Cheese Products’, in item 2, under sub-item (c),-

(i) in the table –

(A) in serial number i, under the heading Cheese, item ‘f’ relating to ‘Mozzarella Cheese’ and item ‘g’ relating to ‘Pizza Cheese’ and the entries relating thereto shall be omitted;

(B) in serial number iv, for item ‘b’ relating to ‘Processed Cheese Spread’ and entries relating thereto, the following shall be substituted, namely:-

“b.	Processed Cheese Spread	60.0	50.0	5.0
		70.0	30.0	5.0
		75.0	25.0	5.0”;

(ii) after the table, the following shall be inserted, namely:-

“Compositional Standards of Mozzarella Cheese

TABLE-2

S. No.	Fat in dry matter (FDM) content(m/m)	Corresponding minimum dry matter content (m/m)		Designation qualifiers
		With Low Moisture (%)	With High Moisture (%)
(1)	(2)	(3)	(4)	(5)
1	Equal to or above 18% but less than 30%	34.0	Not applicable	Partially skimmed
2	Equal to or above 20% but less than 30%	Not applicable	24
3	Equal to or above 30% but less than 40%	39.0	26.0	Medium fat
4	Equal to or above 40% but less than 45%	42.0	29.0
5	Equal to or above 45% but less than 50%	45.0	31.0	Full fat
6	Equal to or above 50% but less than 60%	47.0	34.0
7	Equal to or above 60% but less than 85%	53.0	38.0	High fat

Note:

1. Fat in dry matter shall be 18% (minimum) and 20% (minimum), respectively, for low moisture and high moisture mozzarella cheese.

2. Suitable qualifiers linked to Fat in dry matter specified in column (5), shall be used in conjunction with the designation ‘Mozzarella Cheese’.

3. The designation of mozzarella cheese with high moisture content shall also be accompanied by the qualifying term ‘High moisture’.”;

(c) in sub-regulation 2.1.23 relating to the ‘Standard for Cow or Buffalo Colostrum and Colostrum products’, in item 2,-

(i) in sub-item (I), in clause (a), in the Table, against serial number 7, for the entries, the following entries shall be substituted, namely:-

“7.

Immunoglobulins-G (IgG), minimum, %, (m/m)

1.8”;

(i) in sub-item (II), in clause (b), in the Table, against serial number 8, for the entries, the following entries shall be substituted, namely:-

“8.

Immunoglobulins-G (IgG), minimum, %, (m/m)

8.5”;

(2) in regulation 2.2, –

(a) in sub-regulation 2.2.2,-

(i) after the item (xii), the following item shall be inserted, namely:-

“(xiii) if aerated, only nitrogen or any other inert gas shall be used for the purpose and the quantity of such gas incorporated in the product shall not exceed 12 per cent. by volume thereof.”;

(b) in sub-regulation 2.2.4, in clause 11 relating to ‘Peanut Butter’, for the words “from which the seed coats have been removed. It may contain sugar, liquid glucose and edible oils and fats permitted in these regulations”, the words “with or without seed coat. Sugar, salt, liquid glucose, jaggery, honey and edible oils and fats permitted in these regulations may be added to the product” shall be substituted;

(c) in sub-regulation 2.2.6, in clause 2, in sub-clause (b), the word ‘air’ shall be omitted;

(d) in sub-regulation 2.2.7, in the second Table, for entries under column (19), (20) and (21) relating to Virgin olive oils, Olive oil (Refined olive oil) and Olive Pomace oil (Refined Olive Pomace oil) respectively, the following entries shall be substituted, namely:-

(19)	(20)	(21)
“-	–	–
–	–	–
–	–	–
–	–	–
0 – 0.03	0 – 0.03	0 – 0.03
7.00 – 20.00	7.00 – 20.00	7.00 – 20.00
0.30 – 3.50	0.30 – 3.50	0.30 – 3.50
0 – 0.40	0 – 0.40	0 – 0.40
0 – 0.60	0 – 0.60	0 – 0.60
0.5 – 5.0	0.5 – 5.0	0.5 – 5.0
55.0 – 85.0	55.0 – 85.0	55.0 – 85.0
2.50 – 21.00	2.50 – 21.00	2.50 – 21.00
1.00	1.00	1.00
0 – 0.60	0 – 0.60	0 – 0.60
0 – 0.50	0 – 0.50	0 – 0.50
–	–	–
0 – 0.20	0 – 0.20	0 – 0.30
–	–	–
–	–	–
0 – 0.20	0 – 0.20	0 – 0.20
–	–	-”;

(e) in sub-regulation 2.2.9 relating to ‘Solvent Extracted Crude Vegetable Oils (not for direct human consumption)’, in the table, after the entry ‘Olive Pomace Oil’ and the entries relating thereto, the following shall be inserted, namely:-

(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)
“Corn	0.5	1.4637 to	187-195	103 -128	20	2.5	100”;
(Maize) Oil		1.4675

(3) in regulation 2.3, in sub-regulation 2.3.43, in clause 1, the word “copper” shall be omitted;

(4) in regulation 2.4, in sub-regulation 2.4.6,-

(a) in clause 24, in the table under sub-clause (2) relating to the Standards for rice,-

(i) for the entries against serial number (ii), the following shall be substituted, namely:-

“(ii)	(a) organic extraneous matter [out of this   impurities of animal origin	1.5	0.8	1.5	0.8
	(including dead insects) shall not be more than 0.1 per cent] (per cent. by mass), not more than
	(b)  Inorganic extraneous matter (per cent. by mass), not more than	0.2	0.2	0.2	0.2”;

(ii) for the entries against serial number (iv), the following shall be substituted, namely:-

(iv)	Damaged Kernels including Heat-	5.0	5.0	8.0	8.0”;
	Damaged and Pin Point damaged
	(per cent. m/m), not more than

(iii) the serial number (v) and the entries relating thereto shall be omitted;

(iv) in the explanation, in item (e), for the words “Kernels with Pinpoint”, the words “Kernels with Pin Point Damage” shall be substituted;

(b) after clause 24, the following clauses shall be inserted, namely:-“24A. Rice flour for preparation of Fortified Rice Kernel (FRK)

(1) Rice flour used for preparation of fortified rice kernel shall be white to off white powder, free flowing with characteristic odour and no off odour and shall be free from foreign matter.

(2) Rice flour used for preparation of fortified rice kernel shall conform to the standards as specified in the Table below:-

TABLE

S. No.	Requirement	Limit
(1)	(2)	(0)
1.	Particle size (%) (not less than)	90% passes through 60 mesh (250 microns)
2.	Moisture % by mass, not more than	14.0
3.	Acid insoluble ash, % bymass (on dry basis), not more than	0.15
4.	Alcoholic acidity, % not more than	0.18
5.	Uric Acid, mg/kg, not more than	100.0

(3) In addition to the above, rice flour used for preparation of fortified rice kernel shall comply with the provisions of the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 as applicable.

24B. VITAMIN-MINERAL PREMIX FOR PREPARATION OF FORTIFIED RICE KERNEL (FRK)

(1) Vitamin and Mineral Premix (VMP) is combination of micronutrients (vitamins and minerals) in desired proportion ready for use as fortificant in the manufacturing of fortified rice kernels.

(2) Vitamin and Mineral Premix shall be free flowing powder without any lumps, made from food grade form of vitamins and minerals and shall contain vitamins and minerals in specified proportions.

(3) Vitamin and Mineral Premix shall be white to off white in colour with faint odour, easy to use and free from any objectionable or undesirable colour, odour and foreign matter.

(4) Vitamin and Mineral Premix shall be manufactured in premises built and maintained under hygienic conditions.

(5) Vitamin and Mineral Premix shall conform to the physico chemical requirements as specified in the Table below:-

TABLE

S. No.	Requirement	Limit
(1)	(2)	(3)
1.	Moisture % by mass, not more than	11.0
2.	Particle size of micronized ferric pyrophosphate, μm	1-3
3.	Yeast and Mold Count (cfu/g)	1 x 102
4.	Aerobic Plate Count (cfu/g)	1 x 104

(6) Vitamin and Mineral Premix shall contain the following chemicals which shall be minimum 95% of stated value on the label in case of premix concentrate,-

(a) Micronized ferric pyrophosphate or sodium iron (III) ethylenediaminetetraacetate trihydrate (sodium feredetate -NaFeEDTA);

(b) Folic acid; and

(c) Cyanocobalamine or hydroxocobalamin.

(7) Vitamin and Mineral Premix may also contain the following chemicals, which shall be minimum 95% of stated value on the label in case of premix concentrate,-

(a) Zinc oxide (ZnO);

(b) Retinyl palmitate;

(c) Thiamine hydrochloride, or thiamine mononitrate;

(d) Riboflavin, or riboflavin 5’-phosphate sodium;

(e) Nicotinamide, or nicotinic acid; and

(f) Pyridoxine hydrochloride.

(8) In addition to the above, vitamin and mineral premix shall comply with the provisions of Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011.

24C. FORTIFIED RICE KERNEL

(1) Fortified Rice Kernels (FRK) are Rice shaped kernels containing vitamins and minerals produced through extrusion.

(2) Fortified rice kernels shall resemble the rice as closely as possible in final attributes and shall be free from off odour.

(3) Fortified rice kernels shall conform to the physico chemical requirements as specified in the Table below:-

TABLE

S. No.	Requirement	Limit
(1)	(2)	(3)
1.	Moisture % by mass, not more than	12.0
2.	Broken rice kernels, per cent. by mass, not more than	1.0
3.	Foreign matter, per cent. by mass, maximum	0.001
4.	Damaged Kernels including Heat- damaged	Absent
5.	Discolored grains	Absent
6.	Chalky grains	Absent
7.	Admixture with any other grains including non-fortified rice	Absent
8.	Uric Acid, mg/kg, on mass basis, not more than	100.0
9.	Yeast and Mold Count (cfu/g)	1 x 102
10.	Aerobic Plate Count (cfu/g)	1 x 104

(4) Fortified rice kernels shall also conform to the requirements of fortificant as specified in the Table below:-

TABLE

S. No.	Micronutrients	Sources	Fortificants level for 1:50 blending ratio	Fortificants level for 1:100 blending ratio
(1)	(2)	(3)	(4)	(5)
1.	Iron, mg/100 g	Micronized Ferric pyrophosphate; or	140 – 212.5	280 – 425
2.		Sodium iron (III) ethylenediaminetetraacetate trihydrate (sodium feredetate-NaFeEDTA)	70 – 106.25	140 – 212.5
3.	Folic acid, µg/100g	Folic acid	375 – 625	750 – 1250
4.	Vitamin B12 µg/100g	Cyanocobalamine or Hydroxycobalamine	3.75 – 6.25	7.5 – 12.5

In addition, fortified rice kernels may also be fortified with following micronutrients, singly or in combination, at the level given in the table below:-

TABLE

S. No.	Micronutrients	Sources	Fortificants level for 1:50 blending ratio	Fortificants level for 1:100 blending ratio
(1)	(2)	(3)	(4)	(5)
1.	Zinc, mg/100 g	Zinc oxide	50 – 75	100 – 150
2.	Vitamin A, µg RE/100 g	Retinyl Palmitate	2500 – 3750	5000 – 7500
3.	Thiamine, (Vitamin B1), mg/100 g	Thiamine hydrochloride or Thiamine mononitrate	5 – 7.5	10 – 15
4.	Riboflavin (Vitamin B2), mg/100 g	Riboflavin or Riboflavin 5’- phosphate sodium	6.25 – 8.75	12.5 – 17.5
5.	Niacin (Vitamin B3), mg/100 g	Nicotinamide or Nicotinic acid	62.5 – 100	125 – 200
6.	Pyridoxine (Vitamin B6), mg/100 g	Pyridoxine hydrochloride	7.5 – 12.5	15 – 25

Note: Fortified Rice Kernels with fortificant levels 1:50, or 1:100 shall comply with standards specified in sub-clause (3) of clause 24C.

(5) In addition to the above, fortified rice kernels shall comply with the provisions of the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 as specified.

(6) Fortified rice kernel shall only be sold for industrial purpose for manufacturing fortified rice and shall neither be sold in loose form nor be sold directly to the consumer.

(7) Each package of fortified rice kernel shall carry the following statements,-

The Ratio in which Fortified Rice Kernels is to be blended with rice kernels “1:50 OR 1:100”

‘NOT TO BE CONSUMED AS AN INDEPENDENT PRODUCT’

‘NOT TO BE CONSTRUED AS SUBSTITUTE FOR RICE OR RICE FLOUR’ ”;

(5) in regulation 2.5, in sub-regulation 2.5.3, for clause 5 relating to ‘Pickled Eggs’, the following shall be substituted, namely:-

“5. Pickled Eggs

(1) The standard specified in this clause shall apply to “Pickled eggs” which are prepared using cooked eggs with vinegar, oil and salt as a major pickling ingredient and have been packed in any suitable packing material.

(2) This category describes several treatment methods (for example hard boiling, pickling, maturation, etc.) that preserve and extend the shelf life of the hens’ (Gallus gallus) or quail (Coturnix coturnix japanica) eggs.

(3) These products shall be designated with a qualifying statement which describes the true nature in such a way that it does not mislead the consumer and that it does not lead to confusion with products covered by this Standard.

(4) For the purposes of this clause, –

(a) Pickle solution means a combination of salt, water, edible oil, vinegar, spices and seasonings.

(b) Pickled eggs is the product prepared under hygienic conditions from hard-boiled, sound and wholesome eggs using pickle solution.

(5) Pickled eggs may be categorised into following two types:

(a) Vinegar-based pickled eggs.- (i) Fresh eggs shall be stored at ambient temperature for at least twenty four hours.

(ii) Eggs are simmered in water containing two per cent. salt (w/v) for ten minutes, cooled in cold water, peeled and washed.

(iii) Pickling solution shall consist of vinegar and water (50:50 v/v), eight per cent. (w/v) common salt and two per cent. (w/v) each spice mixture, garlic and ginger.

(iv) The solution shall be boiled for ten minutes and then filtered using clean muslin cloth. (v) Pickling solution shall be heated to 70 ± 2 °C and poured onto the peeled eggs.

(vi) The average proportion of peeled eggs to pickle solution shall be in the ratio of 1:1.25 (w/v).

(vii) The pickled eggs shall be aged for forty-eight hours at ambient temperature in pre-sterilized glass container.

(b) Oil-based pickled eggs.- (i) The pickle gravy shall be prepared by frying spices, condiments and common salt in edible oil in a suitable proportion.

(ii) Peeled eggs shall be fried in edible fat/oil to make their colour golden brown.

(iii) Peeled eggs, gravy and acetic acid at the rate of two per cent. to the weight of peeled eggs shall be mixed.

(iv) The proportion of eggs to gravy shall be in the ratio of 70:30 with tolerance of ± one per cent.

(v) Pickled eggs shall be aged for forty-eight hours in pre-sterilised glass containers.

(6) Essential ingredients,-

(a) Egg: Sound and wholesome hard boiled and peeled eggs shall only be used for the production of egg pickle.

(b) Vinegar: It is an aqueous solution of acetic acid at five to eight per cent. (v/v). Distilled, white food grade vinegar shall be used.

(c) Edible oil: Only pure, wholesome and edible oil shall be used for frying of spices and condiments.

(d) Common Salt

(e) Spice mix:

(i) The spice mix shall contain spices, including but not limited to anise, chili powder, cardamom, caraway, cinnamon, clove, cumin, black pepper and turmeric.

(ii) Spices shall be clean, sound, wholesome and fit for human consumption in all respects and conform to th e relevant standards.

(7) Optional ingredients,-

(a) Water

(b) Permitted flavors.

(c) Permitted coloring agents.

(d) Permitted preservatives.

(8) The products shall conform to the compositional requirements, as specified in the Table below:-

TABLE

S. No.	Characteristics	Requirements
		Vinegar based	Oil based
(1)	(2)	(3)	(4)
1.	Acidity as per cent. acetic acid, Minimum	0.8	0.6
2.	Sodium chloride per cent. by mass, Maximum	3.0	3.0
3.	pH of the pickling solution, Maximum	3.2	3.6

(9) The products may contain Food Additives permitted in Appendix A.

(10) The products shall conform to the microbiological requirement given in Appendix B.”;

(6) in sub-regulation 2.6.1, for clause (12) relating to ‘Sardine Oil’, the following shall be substituted, namely:-

“12. Fish Oil:

(1) Fish Oil means oils intended for human consumption derived from the fresh and frozen fish, shellfish and/or their parts.

(2) Named fish oils are derived from specific raw materials which are characteristic of the major fish or shellfish species from which the oil is extracted and source of these oils shall be from Anchovy or Tuna or Krill or Menhaden or Salmon.

(3) Fish oils (unnamed) are derived from one or more species of fish or shellfish, other than named ones and include mixtures with fish liver oils.

(4) Named fish liver oils are derived from the liver of fish and are composed of fatty acids, vitamins or other components that are representative of the livers from the species from which the oil is extracted. Source of oil shall be Cod liver.

(5) Fish liver oil (unnamed) are derived from the livers of one or more species of fish, other than the named ones.

(6) Concentrated fish oils are derived from fish oils which have been subjected to processes that may involve, but are not limited to, hydrolysis, fractionation, winterization and/or re-esterification to increase the concentration of specific fatty acids.

(i) concentrated fish oil contains 35 to 50 m/m % fatty acids as sum of C20:5 (n-3) eicosapentaenoic acid (EPA) and C22:6 (n-3) docosahexaenoic acid (DHA) in the form of triglycerides and/or phospholipids.

(ii) highly concentrated fish oil contains more than 50 m/m % fatty acids as sum of EPA and DHA in the form of triglycerides and/or phospholipids.

(7) Concentrated fish oils ethyl esters are derived from fish oils and are primarily composed of fatty acids ethyl esters.

(i) concentrated fish oil ethyl esters contain fatty acids as esters of ethanol of which 40 to 60 m/m % are as sum of EPA and DHA.

(ii) highly concentrated fish oil ethyl esters contain fatty acids as esters of ethanol of which more than 60 m/m % are as sum of EPA and DHA.

(8) These oils shall be clear, free of suspended or other foreign matter, separated water, added coloring or flavoring substances or mineral oil.

(9) It may contain other lipids and unsaponifiable constituents naturally present.

(10) These oils shall be supplied for human consumption after they have undergone further processing, e.g. refining and purification.

(11) The refined fish oils production process typically includes several steps such as repeated heating at high temperatures as well as alkali or acid treatments and repeated removal of the water phase.

(12) Fish oils may also be subjected to processing steps (for example saponification, re-esterification, trans-esterification).

(13) The refined fish oils shall not contain trans fatty acids [excluding C18:1n-7t (Vaccenic acid) and C18:2n-6t, 9t (linolelaidic acid)] more than 2.0 % by mass.

(14) Crude fish oils and crude fish liver oils are oils intended for human consumption after they have undergone further processing, e.g. refining and purification.

(15) These oils shall comply with requirements mentioned under Table: Fatty acid (FA) composition of named fish oil and fish liver oil categories (expressed as percentage of total fatty acids), as applicable, as well as with Appendix A of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

(16) Quality Parameters. – These oils shall conform to the following specifications, namely:-

(a) Quality Parameters for Fish oils, fish liver oils, concentrated fish oils and concentrated fish oils ethyl esters

TABLE

S. No.	Parameter	Requirement
(1)	(2)	(3)
1	Acid Value	Not more than 3 mg KOH/g
		Not more than 45 mg KOH/g in case of fish oils with a high phospholipid concentration of 30% or more such as krill oil.
2	Peroxide Value	Not more than 5 milliequivalent of    active oxygen/kg oil
3	Anisidine value	Not more than 20
4	Total oxidation value (ToTox) where Total oxidation value (ToTox) = 2 x Peroxide value + 1 x Anisidine value	Not more than 26

(b) Fatty acid (FA) composition of named fish oil and fish liver oil categories (expressed as percentage of total fatty acids).

TABLE

S. No.	Fatty acids	Anchovy oil	Tuna oil	Krill oil	Menhaden oil	Salmon oil		Cod Liver oil
						Wild	Farmed
(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)
1	Myristic acid (C14:0)	2.7-11.5	ND-5.0	5.0-13.0	8.0-11.0	2.0-5.0	1.5-5.5	2.0-6.0
2	Pentadecanoic acid (C15:0)	ND-1.5	ND-2.0	NA	ND-1.0	ND-1.0	ND-0.5	ND-0.5
3	Palmitic acid (C16:0)	13.0-22.0	14.0- 24.0	17.0- 24.6	18.0-20.0	10.0- 16.0	6.5-12.0	7.0-14.0
4	Palmitoleic acid [C16:1(n- 7)]	4.0-12.6	ND-12.5	2.5-9.0	9.0-13.0	4.0-6.0	2.0-5.0	4.5-11.5
5	Heptadecanoic acid (C17:0)	ND-2.0	ND-3.0	NA	ND-1.0	ND-1.0	ND-0.5	NA
6	Stearic acid (C18:0)	1.0-7.0	ND-7.5	NA	2.5-4.0	2.0-5.0	2.0-5.0	1.0-4.0
7	Vaccenic acid [C18:1(n-7)]	1.7-3.7	ND–7.0	4.7-8.1	2.5-3.5	1.5-2.5	NA	2.0–7.0
8	Oleic acid [C18:1(n-9)]	3.6-17.0	10.0- 25.0	6.0-14.5	5.5-8.5	8.0-16.0	30.0- 47.0	12.0- 21.0
9	Linoleic acid [C18:2(n- 6)]	ND-3.5	ND-3.0	ND-3.0	2.0-3.5	1.5-2.5	8.0-15.0	0.5-3.0
10	Linolenic acid [C18:3(n- 3)]	ND-7.0	ND-2.0	0.1-4.7	ND-2.0	ND-2.0	3.0-6.0	ND-2.0
11	γ-linolenic acid [C18:3(n- 6)]	ND-5.0	ND-4.0	NA	ND-2.5	ND-2.0	ND-0.5	NA
12	Stearidonic acid [C18:4(n-3)]	ND-5.0	ND-2.0	1.0-8.1	1.5-3.0	1.0-4.0	0.5-1.5	0.5-4.5
13	Arachidic acid (C20:0)	ND-1.8	ND-2.5	NA	0.1-0.5	ND-0.5	0.1-0.5	NA
14	Eicosenoic acid [C20:1(n-9)]	ND-4.0	ND-2.5	NA	ND-0.5	2.0-10.0	1.5-7.0	5.0-17.0
15	Eicosenoic acid [C20:1(n-11)]	ND-4.0	ND-3.0	NA	0.5-2.0	NA	NA	1.0-5.5
16	Arachidonic acid [C20:4(n-6)]	ND-2.5	ND-3.0	NA	ND-2.0	0.5-2.5	ND-1.2	ND-1.5
17	Eicosatetraenoic acid [C20:4(n-3)]	ND-2.0	ND-1.0	NA	NA	1.0-3.0	0.5-1.0	ND-2.0
18	Eicosapentaenoic acid [C20:5(n-3)]	5.0-26.0	2.5-9.0	14.3- 28.0	12.5-19.0	6.5-11.5	2.0-6.0	7.0-16.0
19	Heneicosapentaenoic acid [C21:5(n-3)]	ND-4.0	ND-1.0	NA	0.5-1.0	ND-4.0	NA	ND-1.5
20	Erucic acid [C22:1(n-9)]	ND-2.3	ND-2.0	ND-1.5	0.1-0.5	ND-1.5	3.0-7.0	ND-1.5
21	Catoecic acid [C22:1(n-11)]	ND-5.6	ND-1.0	NA	ND-0.1	1.0-1.5	NA	5.0-12.0
22	Docosapentaenoic acid [C22:5(n-3)]	ND-4.0	ND-3.0	ND-0.7	2.0-3.0	1.5-3.0	1.0-2.5	0.5-3.0
23	Docosahexaenoic acid [C22:6(n-3)]	4.0-26.5	21.0- 42.5	7.1-15.7	5.0-11.5	6.0-14.0	3.0-10.0	6.0-18.0

ND=not detectable, defined as ≤0.05% NA=not applicable

(17) Other essential compositional criteria,-

(a) for Anchovy oil from Engraulis ringens, the sum of EPA and DHA shall be at least 27% (expressed as percentage of total fatty acids).

(b) for krill oils, the content of phospholipids shall be at least 30 w/w %.

(18) Vitamins,- In addition to quality parameters mentioned in Table relating to Quality Parameters, the fish liver oils shall also comply with the following vitamin requirements, namely:-

Vitamin A	Not less than 40 µg of retinol equivalents/ml of oil
Vitamin D
	Not less than 1.0 µg/ml

Losses during processing may be restored by the addition of Vitamin A and its esters and Vitamin D.

(19) Labelling requirements,-

(a) the name of species shall be declared on the label of retail and non-retail containers in case of named fish oils, fish liver oils and its crude forms.

(b) it shall be declared on the label of salmon oil whether the salmon is wild caught or farm-raised.

(c) the content of vitamin A and vitamin D, naturally present or restored, shall be declared on the label of fish liver oils.

(d) the content of EPA and DHA shall be declared on the label of all fish oils and fish liver oils.

(e) in addition to the labelling requirements mentioned above, the provisions prescribed under the Food Safety and Standards (Labelling and Display) Regulations, 2020 shall also apply to these products.”;

(7) in regulation 2.9, after sub-regulation 2.9.43, the following shall be inserted, namely:-

“2.9.44 Dried Parsley. – (1) Dried Parsley, whole and cut means the whole, cut, broken dried leaves of a single cultivar of Petroselinum crispum (syn: Petroselinum hortense, Petroselinum sativum, Apium petroselinum).

(2) Dried parsley shall have a strong, characteristic odour and flavour and shall be free from earthy or decaying vegetable odours and foreign odours.

(3) The colour of dried parsley shall be light to relatively dark green.

(4) It shall be practically free from visible foreign inorganic or organic matter including molds, living or dead insects, tissue of rodents and excreta of any animal or human origin.

(5) It shall not contain any other plant species other than those specified.

(6) It shall conform to the requirements as specified in the Table below:-

TABLE

S. No.	Characteristics	Requirements
(1)	(2)	(3)
1.	Moisture content, per cent. by mass fraction (maximum)	8.0
2.	Total Ash, per cent. by mass fraction on dry basis, (maximum)	14.5
4.	Acid-insoluble ash, per cent. by mass fraction on dry basis, (maximum)	1.5
5.	Volatile oil content, ml/100g, on dry basis (minimum)	0.2
6.	Crude fiber (mass fraction %) on dry basis (maximum)	9.0
7.	Foreign matter, per cent. m/m	Absent
8.	Extraneous vegetable matter, per cent. m/m, (maximum)	1.0

Explanation-

(i) Extraneous Vegetable Matter – Vegetative matter associated with the plant from which the product originates.

(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 and any other material.

(iii) Ground dried parsley shall be fine enough to pass completely through a sieve of a nominal aperture size of 500 μm.”;

(8) in regulation 2.10, in sub-regulation 2.10.1 relating to ‘Tea’,

(a) in clause 1, for the entries against item (g), the following shall be substituted, namely:-

“Iron Filings (mg/kg) Not more than 125”;

(b) in clause 2, for the entries against item (g), the following shall be substituted, namely:-

“Iron Filings (mg/kg) Not more than 125”;

(9) in regulation 2.13, in sub-regulation 2.13.1, in Table 1 relating to ‘Classes of Food Products and Dose Limits for Radiation Processing’, for Class 1 and the entries relating thereto, the following shall be substituted, namely:-

“Class 1	Bulbs, stem and root      tubers, rhizomes and fresh spices including ginger, garlic and turmeric	Inhibit sprouting	0.02	0.2
		Reduction of microbial load	2.0	5.0”;

(10) in regulation 3.3, for sub-regulation 3.3.3 relating to ‘Oligofructose’, the following shall be substituted, namely:-“3.3.3 Oligofructose Oligofructose may be added as an ingredient in the following foods. The usage levels shall not exceed maximum levels specified in the Table below, namely:-

TABLE

S. No.	Category	Usage level (Maximum)
(1)	(2)	(3)
1.	Dairy products like yoghurt, mousse, spreads, dairy based drinks (milkshakes, yoghurt drink), cheese, pudding, cream and ice-cream, frozen desserts like non-dairy ice, sorbet and fruit ice, frozen yoghurt, flakes and ready-to-eat dry breakfast cereals, chocolate and sweets and carbohydrate based and milk product based sweets like halwa, mysore pak, boondi laddu, jalebi, khoyaburfi, peda, gulabjamun, rasgulla and similar milk product based sweets sold by any name, cooked sausages, ham and meat spreads. Confectionery (cocoa and chocolate products, imitation chocolate, chocolate substitute products, hard candy, soft candy, nougats and marzipans, chewing gum, decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces). Cereal and cereal products (such as cereal and starch based desserts, pre-cooked or processed cereal or grain or legume products, soybean-based beverages, soybean-based beverage film, soybean curd (tofu), semi-dehydrated soybean curd, dehydrated soybean curd, Fermented soybean curd).	10 per cent.
2.	Processed fruits (canned or bottled (pasteurized) fruit, jams, jellies, marmalades, fruit bar or toffee and fruit cheese, fruit- based spreads (e.g. chutney), candied fruit, fruit preparations, including pulp, purees, fruit toppings and coconut milk). Soups and broths (ready-to-eat soups and broths, including canned, bottled, and frozen; mixes for soups and broths). Sauces and like products (emulsified sauces and dips; non- emulsified sauces; mixes for sauces and gravies; clear sauces). Fruit and vegetable nectars (fruit nectar; vegetable nectar, concentrates of fruit nectar, concentrates of vegetable nectar). Ready-to-eat savouries (snacks – potato, cereal, flour or starch based (from roots and tubers, pulses and legumes), processed nuts, including coated nuts and nut mixtures, bread and bread-type products and biscuit.	15 per cent.
3.	Non-alcoholic (“soft”) beverages (water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and articulated drinks, carbonated water-based flavoured drinks, non-carbonated water-based flavoured drinks, including punches and ades, concentrates (liquid or solid) for water-based flavoured drinks, hot cereal and grain beverages, excluding cocoa).	1 per cent.”;

(11) in Chapter 3,

(I) in APPENDIX A,-

(a) under the heading “I. FOOD CATEGORY SYSTEM”, in the food category ‘4.2.1.3’, for the words “processed vegetables”, the words “processed and packaged vegetables” shall be substituted;

(b) under the heading “ II. FOOD CATEGORY DESCRIPTIONS”,-

(i) for the description of food category ‘4.2.1.3’, the following shall be substituted, namely:-

“4.2.1.3 Peeled, cut or shredded, minimally processed and packaged vegetables [(including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera) sea weeds, nuts and seeds]

Fresh vegetables, e.g. peeled raw potatoes that are presented to the consumer to be cooked at home (for example, in the preparation of hash brown potatoes). Fresh vegetables which are minimally processed and are packaged.”;

(ii) for Food Category 14.1.2 relating to ‘Fruit and vegetable juices’, for the brackets and figures “(14.1.2.3)”, the brackets and figures “(14.1.2.2)” shall be substituted;

(c) under the heading “IV.USE OF FOOD ADDITIVES IN FOOD PRODUCTS”, in Table 4 relating to ‘Fruits and vegetables’, against Food Category System 4.2.1.3, in the corresponding entry under Food category name, for the words “processed vegetables”, the words “processed and packaged vegetables” shall be substituted;

(d) under the heading “Notes to the Food Additives mentioned in the Table 1 to 15”, against the Note No. ‘408’, for the entry, the following entry shall be substituted, namely:-

“Only for bakery shortening and interesterified vegetable fats to be used in bakery applications”.;

(e) under the heading ‘ANNEX TO GMP Table’, in Serial number 26, against category number 4.2.1.3, in the corresponding entry under Food Category, for the words “processed vegetables”, the words “processed and packaged vegetables” shall be substituted [ADVT.-III/4/Exty./600/2024-25]

(II) in APPENDIX B, –

(a) for Table 6, the following shall be substituted, namely:-

“Table 6A: Microbiological Standards for Baker’s Yeast- Process Hygiene Criteria

S. No.	Product description	Escherichia coli
		Sampling plan		Limit (cfu)
		n	c	m	M
1	Baker’s Yeast (Compressed and Dried)	5	0	Absent/25g
	Test Methods	IS: 5887 Part 1 or ISO 16649-3

Table 6B: Microbiological Standards for Baker’s Yeast- 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	Baker’s Yeast (Compressed and Dried)	5	0	Absent/25g		5	0	Absent/25g
	Test Methods	IS: 5887 Part 3 / 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.

Definition: Definition of Baker’s Yeast (Compressed and Dried) are the same as provided in these regulations.

Stage where the Microbiological Standards shall apply: The microbiological standards (food safety criteria) specified above 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.

Food Business Operator shall ensure that all food safety criteria as specified above are complied with. Sampling Plan and Guidelines

For Regulator: The sampling for different microbiological standards specified above 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 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 the table above 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 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, the results from all the three laboratories should indicate compliance with the specified criteria. There will be no provision for retesting or re-sampling for microbiological testing. The testing in laboratory shall be ensured as per the methods given in the table “reference test methods”.

For Food Business Operator: Food Business Operator shall perform testing as appropriate as per the microbiological standards in Table above to ensure verification of compliance with the microbiological requirements. Food Business Operator 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. Food Business Operator 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, namely:-

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 c values are >m

Reference test methods: The following test methods shall be applied as reference methods. Test methods prescribed in Food Safety and Standards Authority of India Manual of Method of Analysis of Foods (Microbiological Testing) may also be referred along with the IS/ISO methods specified for 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	Escherichia coli	Methods for detection of bacteria responsible for food poisoning – Part I: Isolation, Identification and Enumeration of Escherichia coli– IS 5887: Part 1 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta glucuronidase- positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide- ISO: 16649-3
2	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
3	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 Food and Feeding Stuffs – Horizontal method for Detection and Enumeration of Listeria Monocytogenes, Part 1: Detection Method -IS 14988-1”;

(b) after Table 10B and the entries thereunder, the following shall be inserted, namely:-

“Table 11A: Microbiological Standards for Neera – Process Hygiene Criteria

S. No .

Product description

Aerobic Plate Count

Escherichia coli

Staphylococcus aureus (Coagulase +ve)

Sampling Plan

Limit (cfu)

Samplin g Plan

Limit (cfu)

Sampling Plan

Limit (cfu)

n

c

m

M

n

c

m M

n

c

m M

1

Neera (Pasteurize d)

5

2

1×102/ ml

1×104/ ml

5

0

Absent/25 ml

5

0

Absent/25ml

Test Methods

IS: 5402/ISO:4833

IS: 5887 Part 1 or ISO 16649-3

IS:5887 Part 2 and IS 5887 Part 8 (Sec 1)/ ISO 6888-3 or IS:5887 Part 8 (Sec 2)/ ISO 6888-3

Table 11B: Microbiological Standards for Neera- 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	Neera (Pasteurized)	5	0	Absent/25 ml		5	0	Absent/25 ml
	Test Methods	IS: 5887 Part 3 / ISO:6579				IS: 14988 Part 1 / ISO 11290-1

Definitions of Neera: Definition of ‘Processed Neera’ is the same as provided in these regulations. Stage where the Microbiological Standards shall apply:

The microbiological standards with respect to the products categories specified in Table-11A (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-11B (Food Safety Criteria) define the acceptability of a batch or lot and shall be met in respect of the product 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 – 11A, the Food Business Operator 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, 2011; and,
• Ensure that all food safety criteria as specified in Table -11B (Food Safety Criteria) are complied with. Sampling Plans and Guidelines

For Regulator: The sampling for different microbiological standards specified in Table-11A and 11B 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 microbiology following guidelines in the Food Safety and Standards (Food Products 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 the products that are recommended to be stored at room temperature by the manufacturer to enable initiation of analysis within twenty four 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-11A and 11B shall be taken from same batch/lot and shall be submitted to the notified laboratory. A set (n) of five samples shall be tested from three different accredited laboratories and the final decision shall be drawn based on three test results. There will be no provision for retesting or re-sampling 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 Food Business Operator: Food Business Operator shall perform testing as appropriate as per the microbiological standards in Table-11A and 11B to ensure validation and verification of compliance with the microbiological requirements. Food Business Operator shall decide themselves the necessary sampling and testing frequencies to ensure compliance with the specified microbiological requirements. Food Business Operator 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 or more than c values 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 caules are >m

Reference test methods: The following test methods shall be applied as reference methods.

Reference test methods- latest version 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. Test methods prescribed in Food Safety and Standards Authority of India 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.

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	Escherichia coli	Methods for detection of bacteria responsible for food poisoning – Part I : Isolation, Identification and Enumeration of Escherichia coli– IS 5887 : Part 1 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta glucuronidase -positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide- ISO: 16649-3
3	Staphylococcus aureus	Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of Staphylococcus aureus and faecal streptococci- IS 5887: Part 2 Methods for detection of bacteria responsible for food poisoning: Part 8 Horizontal Method for enumeration of Coagulase-Positive Staphylococci/ (Staphylococcus aureus and other species) section 1 Technique using baird-parker agar medium – IS 5887 (Part 8/Sec 1: / ISO 6888-3) Methods for detection of bacteria responsible for food poisoning: Part 8 Horizontal Method for enumeration of Coagulase-Positive Staphylococci/ (Staphylococcus aureus And Other Species) section 2 Technique using rabbit plasma fibrinogen agar medium- IS 5887 (Part 8/Sec 2) / ISO 6888-3
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.- ISO6579
5	Listeria monocytogenes	Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes and other Listeria spp. – Part 1: Detection method – IS: 14988, Part 1 / ISO 11290­1”.

G. KAMALA VARDHANA RAO, Chief Executive Officer

[ADVT.-III/4/Exty./628/2024-25]

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 1^st August, 2011 and subsequently amended vide notification numbers:

1. F. No. 4/15015/30/2011, dated 07^th June, 2013;

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

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

4. F. No. P. 15025/262/2013-PA/FSSAI, dated 05^th December, 2014;

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

6. F. No. 4/15015/30/2011, dated 04^th August, 2015;

7. F. No. P.15025/264/13-PA/FSSAI, dated 04^th November, 2015;

8. F. No. P. 15025/263/13-PA/FSSAI, dated 04^th November, 2015;

9. F. No. P. 15025/261/2013-PA/FSSAI, dated 13^th November, 2015;

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

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

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

13. F. No. 3-16/Specified Foods/Notification(Food Additives)/FSSAI-2014, dated 03^rd May, 2016;

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

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

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

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

18. F. No. 11/09/Reg/Harmoniztn/2014, dated 05^th September, 2016;

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

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

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

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

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

24. F. No. P.15025/93/2011-PFA/FSSAI, dated 02^nd December, 2016;

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

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

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

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

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

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

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

32. F. No. Stds/F&VP/Notification (01)/FSSAI-2016, dated 02^nd August, 2017;

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

34. F. No. Stds/M&MPIP (1)/SP/FSSAI-2015, dated 12^th September, 2017;

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

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

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

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

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

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

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

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

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

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

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

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

46. F. No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated 10^th April, 2018;

47. F. No. Stds/CPL&CP/Notification/FSSAI-2016, dated 04^th May, 2018;

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

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

50. F. No. Stds/CPL&CP/ Draft Notification/FSSAI-2017, dated 31^st July, 2018;

51. F. No. 1/Additional Additives/Stds/Notification/FSSAI/2016, dated 08^th November, 2018;

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

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

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

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

56. F. No. 1-116/Scientific Committee (Noti.)/2010-FSSAI, dated 26^th November, 2018;

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

58. F. No. Stds/F&VP/Notification (07)/FSSAI-2018, dated 05^th July, 2019;

59. F. No. Stds/O&F/Notification (10)/FSSAI-2017, dated 05^th July, 2019;

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

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

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

63. F. No. Stds/CPL & CP/Notification/01/FSSAI-2018, dated 09^th July, 2020;

64. F. No. Stds/ M&MPIP (3)/SP/FSSAI-2018, dated 09^th July, 2020;

65. F. No. Stds/CPL & CP/Notification/01/FSSAI-2017, dated 09^th July, 2020;

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

67. F. No. Stds./M&MP/Notification (04)/FSSAI-2019, dated 02^nd September, 2020;

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

69. F. No. 1/Additional Additives-III/Stds/Notification/FSSAI/2017, dated 09^th October, 2020;

70. F. No. Stds/Processing aids/Notification/FSSAI/2018, dated 09^th October, 2020;

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

72. F. No. 1-116/Scientific Committee/Notif.27/2010-FSSAI(E), dated 04^th March, 2021;

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

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

75. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1) (Pt.F), dated 03^rd November, 2021;

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

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

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

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

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

82. F. No. STD/FA/A-1.30/No.1/2020-FSSAI, dated 21^st February, 2023.