FSSAI Stands for Food Safety and Standards Authority of India. It is an autonomous body established under the Ministry of Health & Family Welfare, Government of India in the year 2006 with the motive to provide food safety license to every food business operating in India. FSSAI makes sure that the food business runs with appropriate license and a quality check over the products. The food businesses are required to follow the FSSAI rules and guidelines. FSSAI is in entirely responsible for setting the standard and principles and controls for the welfare of food businesses in India.
WHAT IS FSSAI REGISTRATION/LICENSE?
FSSAI registration is a mandatory compliance used to ensure the safety of food products and it is essentially a food safety certificate issued by the food authority in India. FSSAI license is mandatory before starting any food business. All the manufacturers, traders, restaurants who are involved in food business must obtain a 14-digit registration or a license number which must be printed on food packages.
WHY TO TAKE FSSAI REGISTRATION?
This step is taken by government’s food licensing & registration system to ensure that food products undergo certain quality checks, thereby reducing the instances of adulteration, substandard products and improve accountability of manufacturers by issuing food service license.
TYPES OF FSSAI REGISTRATION/LICENSES?
A. BASIC REGISTRATION
Basic Registration can be obtained by every Petty Food Business Operator under the Form and applicable Regulation
Petty Food Business
(a) Food Business which manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor or temporary stall holder; or distributes foods including in any religious or social gathering except a caterer; or
(b) Such other food businesses including small scale or cottage or such other industries relating to food business or tiny food businesses with an annual turnover not exceeding Rs 12 lakhs and/or whose
(i) production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or
(ii) procurement or handling and collection of milk is up to 500 litres of milk per day or
(iii) slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less.
B. STATE LICENSE
State License can be obtained by all Food Business Operators which are not covered under Schedule 1 of FSS (Licensing and Registration of Food Businesses) Regulations, 2011 and whose annual turnover is not less than 12 Lakh rupees but upto 20 Crore rupees and by All grain, cereal and pulses milling units irrespective of turnover.
C. CENTRAL LICENSE
Central License can be obtained by all Food Business Operators Operating business in two or more States which are covered under Schedule 1 of FSS (Licensing and Registration of Food Businesses) Regulations, 2011 and whose annual turnover exceeds 20 Crore rupees.
Central/ State FSSAI License Registration Process
List of food business falling under the purview of Central Licensing Authority
I. Dairy units including milk chilling units equipped to handle or process more than 50,000 litres of liquid milk/day or 2500 MT of milk solid per annum.
II. Vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit having installed capacity more than 2 MT per day.
III. All slaughter houses equipped to slaughter more than 50 large animals or 150 or more small animals including sheep and goats or 1000 or more poultry birds per day.
IV. Meat processing units equipped to handle or process more than 500 kg of meat per day or 150 MT per annum.
V. All food processing units other than mentioned under (I) to (IV) including relabellers and repackers having installed capacity more than 2 MT/day except grains, cereals and pulses milling units.
VI. 100 % Export Oriented Units.
VII. All Importers importing food items including food ingredients and additives for commercial use.
VIII. All food business operators manufacturing any article of food containing ingredients or substances or using technologies or processes or combination thereof whose safety has not been established through these regulations or which do not have a history of safe use or food containing ingredients which are being introduced for the first time into the country.
IX. Food Business Operator operating in two or more states.