Go to Guide for Food Start-ups

FoSTaC Plus Course by FSSAI

Table of Contents

01

Food Industry Ecosystem

• Indian Food Ecosystem

•Farm to Fork

•Major Trends

•Sector Trends

•Sector Challenges

02 03 04

Start-up Ecosystem

Regulatory Requirements

Global Standards

• Start-up Needs

• Regulations

• Food Certificate

• Government Schemes

• Food Parks

• Incubators & Accelerators

• Funders

• FSS Act & Regulation

• Licensing & Registration

• Packaging & Labeling

• Advertisement & Claims

• Import Provision• Schedule IV

• Overview of Standards •Regulation on Nutraceuticals, Organic Products

• CODEX

• ISO & GFSI

Food Industry Ecosystem

Indian Food Ecosystem

According to CIA Fackbook sector wise Indian GDP composition in 2014

Highlights of India’s food industry

20Agro-

Climatic Conditions

52%Cultivable

Land

46 out of total

60

Soil Types

2nd

Largest

Food Producer

7th

largest in Area and a

long

Coastline

Consumption Basket

31% spending on

food

7.68 % of total

Global agricultura

l output

Food & grocery

>60% of India‘s

retail sector (2014)

Employment

9 Mn by

2024 in food processing

Indian Food Industry is currently at USD 39.71 Billion to grow at a CAGR of 11% to a worth of $65 Billion in 2018

Food Ecosystem ( Farm To Fork)

Food Start-Ups Major Trends

Offering Consumption Delivery

Private Labels

Orientation change from Products to services

Packaging as Purchase Influencer

Sustainable Products

E-grocery

Food deliver

Food kits

E-FMCG food

Health Consciousness: Low Sugar &

Carb, High protein, Multi Grain

Natural/Organic/Fresh Produce

Beverages: Cold Pressed

Global Cuisines

Ready to Cook/Eat Products

Ordering Reviews based

Regional Tastes

Semi-prepared food

BlockchainCloud

Computing

Digitally active

customers

Young Population

India's organic food

market to increase by 3

times by2020

Increasing affordability

and disposable

income

Gourmet: valued at

USD1.3 Bngrowing at 20% CAGR

Nuclear families

IoT

• Ranks 2nd in rice, wheat and cereals production

• Total food grains production reached 252.68 MT in FY15

• 2nd largest producer of fruits and vegetables• Production: Vegetables: 17 % of the global

Fruits: 14 % of the global

• Largest Producer of milk• Cooperatives dominate dairy sector

• Largest livestock population equal to 512 Mn• Largest Producer of Buffalo meat 1.4 MT in

2015• 2nd largest producer of goat meat 0.91MT in

2015

• World’s 2nd largest egg producer (78.4billion)

• 3rd largest producer of broiler meat (3.8 MnT)

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• Fastest growing segments:Packaged food, aerated soft drink, Packaged drinking water, Alcoholic beverages

• The consumer health market is estimated tobe

• USD 4.8 Bn growing at 5%. FM

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• 2nd largest in fish production• Total fish production 11.41 million metric

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Sector Trends

• Mainly primary processing is carried out• Limited storage capacity• Inefficient procurement and movement for PDS• Medium value addition

• Highly perishable produce & Low value addition• Processing units are primarily SME & MSME• Varying procurement price for the produce• Only 2% is processed; 18% of vegetables are

lost due to inadequate post-harvest management,transportation & storage infrastructure

• Low milk productivity from cattle• High fodder prices• Lack of procurement of standard quality of milk• Lack of cold chain infrastructure• Only 35% milk is Processed

• Highly perishable processed produce

• Licenses and clearances from different

departments• Religious sentiments• Only 21% meat is processed

• Inadequate access to common facilities• Limited understanding of international laws• Predominantly a live bird/wet market instead of a

chilled/frozen one• Only 6% in poultry products are processed• Costly poultry feed

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• High time consumption in obtaining variouslicenses FM

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• Only 23% is processed• Substantial fishery resources are under-

utilized

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Sector Challenges

Start-Up Ecosystem

Customer- Know them

Location

Infrastructure/Resources

Sector Knowledge

Capital

What A Start Up Needs

Legislations and Regulatory Requirements

Regulations

1

• Formalizing a business structure and founders agreement

2• Applying for business licenses

3

• Understanding taxation and accounting laws

4• Adhering to labor laws

The state enforced certification marks presently in India are:

• Agmark for all agricultural products.

• ISI Mark For industrial product. Certifies that a product conforms to a set ofstandards laid by the Bureau of Indian Standards.

• India Organic certification mark for organically farmed food products.Processed Food Products Export Development Authority (APEDA) underthe National Program for Organic Production of the Government of India.

• +F logo A mandatory logo for all fortified foods in India. It certifies that the food isfortified as per FSSAI standards.

• Jaivik Bharat logo Organic Foods must carry the with the tagline “Jaivik Bharat”at the bottom. Additionally, it must also be certified under NPOP or PGS.

Product Certification of Food

The Indian government has introduced over 50+ start-up schemes in pastfew years.

Each start-up scheme is missioned towards boosting the Indian start-upecosystem.

Details of 10 start-up schemes by the government to support the Indianstart-ups working in the food and nutrition space:

• Raw Material Assistance

– Headed by National Small Industries Corporation (NSIC)

• Scheme for Promotion of Innovation, Entrepreneurship, And Agro-Industry

– Headed by Steering Committee, Ministry of MSME

Government Schemes

• Infrastructure Development Scheme

– Headed by National Small Industries Corporation (NSIC)

• Atal Incubation Centres (AIC)

– Headed by Atal Innovation Mission(AIM)

• Atal Tinkering Laboratories (ATL)

– Headed by Atal Innovation Mission

• Scale-Up Support to Establishing Incubation Centres

– Headed by NITI Aayog

• Enhancement of Competitiveness in The Indian Capital Goods Sector

Headed by Department of Heavy Industries (DHI)

• Start-up Assistance Scheme

– Headed by Small Industries Development Bank of India (SIDBI)

• High Risk-High Reward Research

– Headed by Science and Engineering Research Board (SERB)

• Technology Development Programme (TDP)

– Headed by Science and Engineering Research Board (SERB)

Accelerator and Funding

Accelerators

• Programs usually have a set timeframe in which individual companies spend anywherefrom a few weeks to a few months working with a group of mentors to build out theirbusiness and avoid problems along the way.

Incubators

• Startup incubators begin with companies or even single entrepreneurs that may beearlier in the process and they do not operate on a set schedule.

Founders get help to quickly grow their business and they often better their chances of attracting a top venture capital (VC) firm to invest in their startup

Accelerator is a greenhouse for young plants to get the optimal conditions togrow. An Incubator matches quality seeds with the best soil for sprouting andgrowth.

Stage Who to approach

Indicators Indicative Size

Friends & Family

Personal network

Purely conceptual stage of start-up; this is largely savings and money pooled in from close friends and

family, who believe in your idea and ability to execute

Upto 2 crore

Angels Angel networks, individual

angels, industry stalwarts

MVP in place; some limited revenue/customer traction, lot of help needed in GTM and core team

formation at this stage

25 lakh – 5 crore

Seed Institutional seed funds, accelerators

and incubators

Founding team and skeletal team in place, revenues trickling in; challenges around growth/manufacturing

capacity/partnerships

3 crore – 20 crore

Pre Series A/ Series

A

VC funds Business model proven with decent revenue growth demonstrated, team identified to help scale the

business, growth capital needed for capex/wc/burn/customer acquisition

10 crore – 50 crore

Series B/Series

C

Select VC funds and PE funds

Pure growth capital to replicate across geographies, build economies of scale; move from founder led to

professional led businesses

25 crore –150 crore

Various Stages of Equity Funding

Types of Funds and Work Style

Stage Who to approach

How do they work?

Angel Angel networks, individual

angels, industry stalwarts

Financial investor + actively involved in getting first big client, helping develop team, thinking through GTM challenges. Can be

active/passive depending upon relationship with startup

Seed Institutional seed funds, accelerators

and incubators

Seed funds – financial investors + network effect to build scaleAccelerators – short programs with high engagement, boot camps,

mentoring access to any business need. Might come with a financial investment too

Incubators – longer programs in a cohort, provide small funding/grants, access to investors in addition to business mentoring

Pre Series A/ Series A

VC funds Financial investors; bring speed and scale to the game. If investor is sector focused, they can add value in business development and GTM

strategy as well; heavily involved in building a team and ensuring growth

Series B/Series C

Select VC funds and PE funds

Financial investors; focus on profitable growth, creating an institution with processes and ensuring professional talent starts

operating the daily grunt work

What do Equity Funders Look for in Start ups

• Vision and experience of the founders

-short term money making v/s creating long term enterprisevalue?

- do they have the caliber to execute the vision? Are they adaptive to change/feedback?

• Scalability Potential

- can the startup scale 10x-100x in the next 5 years?

• Disruption quotient

- product/consumer behaviour/channel optics – what’s the newness?

• Defensibility or Differentiationqualities

- how can the startup compete with larger players/faster players?

• Exits (and returns)

- how can the startup give the investor an exit? how much return can an investor

make?

What if you don’t Fit into Equity Funding

• Evaluate whether your business needs equity capital or not – unit economic

profitability, customer awareness costs and working capital are often drivers for equity

consumption

• Equity is the most ‘expensive’ form of capital with steepest return expectations and

investors protect their rights in companies in an iron-clad manner – are you up for the

drill?

• Explore debt as an option after the friends and family round of investment, if your

startup is not ‘equity friendly’

• Collateral free loans (CGTSME) are available to startups in addition to many other fiscal

benefits discussed earlier

• Always maintain financial discipline, 3 golden rules:

• income>expenses

• collections>payables

• never use short term capital (working capital) to create long term fixed assets

Employee’s Safety and Welfare

NOC, and adequate approvals from Municipal Authorities

Statutory Returns and Payment of Tax

Excess emission of Air pollutant, usage of plastic bags etc

Fire prevention and other precautions of safety within premises

Online business– leakage of customer’s personal information

Maintain efficient logistics chain for food delivery

Storing perishable products – raw material or finished goods

Labour Laws Municipal Laws Corporate Laws Tax Laws Property Laws

Admin Laws IT (Info.Tech.) Laws Envt. Laws Consumer Laws

Areas of Regulatory Concern(Other than FSSAI)

Food Innovators Network

• In conjunction with Government’s initiative on ‘Start-Up India’ and ‘DigitalIndia’, FSSAI (Food Safety and Standards Authority of India) is bringingtogether innovators and start up entrepreneurs to provide innovativesolutions and transform country’s food safety and nutrition landscape.

• It has created the “Food Innovators Network(FINE)” platform to collaborate

with Start-ups working to solve the following four challenges:

– Cheaper, Rapid and Anywhere Food Testing

– Ensuring Availability of Healthy Foods

– Educating India and Rethinking Food Labelling :Eat Safe, Eat Right and Be a Smart Consumer

– Save Food, Feed Hungry: Waste Food Recovery

• To know more visit www.fssai.gov.in/fine

Regulatory Requirements

Food Safety and Standards Act, 2006

Prevention of Food

Adulteration Act, 1954

Fruit Products Order, 1955

Meat Food Products

Order, 1973

Vegetable Oil Products (Control)

Order, 1947

Edible Oils Packaging

(Regulation) Order, 1998

Solvent Extracted Oil, De-oiled

Meal, and Edible Flour (Control)

Order, 1967

Milk and Milk

Products Order, 1992

Any other order under

Essential Commodities

Act, 1955 relating to

food

Repealing and integration of Acts/Orders

Food Safety and Standards Act

1

• To consolidate multiple laws and establish single point reference system

2• To establish Food Safety and Standards Authority

3

• To regulate the manufacture, storage, distribution, sale and import of food products

4

• To ensure availability of safe and wholesome food for human consumption

Overview of Chapters of Act

Chapter I

Chapter II

Chapter III

Chapter IV

Preliminary

Food Safety and standards Authority of India

General Principles of Food Safety

General Provisions to Articles of Food

Provisions relating to Import

Chapter V

Chapter VISpecial Responsibilities as to Food Safety

Chapter VII

Chapter VIII

Chapter IX

Enforcement of the Act

Analysis of Food

Offences and Penalties

Adjudication and Food safety Appellate Tribunal

Chapter X

Chapter XI

Chapter XII

Finance, Accounts, Audit and Report

Miscellaneous

The FSS Act 2006, is organised through a total of twelve chapters. A brief overview is given below:

Food Safety and Standards Regulations under FSS Act

Section 92 (1)- provides Food Authority to make regulations. Initially Six principal regulations have been notified in the gazette of India on 1st

August, 2011 and came into force on 5th August, 2011

Principal FSS Regulations

1) Food Safety and Standards (Licensing and registration) Regulations, 2011.

2) Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

3) Food Safety and Standards (Food Products Standards and Food Additives)Regulations, 2011.

4) Food Safety and Standards (Prohibition and Restriction for Sale) Regulations, 2011.

5) Food Safety and Standards (Contaminants, Toxins and Residues )Regulations, 2011.

6) Food Safety and Standards (Referral Laboratories and Sampling) Regulations,2011.

7) Food Safety and Standards (Health Supplements, Nutraceuticals,

Food for Special Dietary Use, Food for Special Medical Purpose,

Functional Food and Novel Food) Regulations, 2016.

8) Food Safety and standards (Food Recall Procedure) Regulations,

2016. Food Safety and Standards (Food Import) Regulations, 2017.

9) Food Safety and Standards (Approval for Non-specified Food &

Food Ingredient) Regulations, 2016.

10) Food Safety and Standards (Alcoholic Beverages Standards)

Regulation 2016.

11) Food Safety and Standards (Fortified Foods) Regulations, 2016.

12) Standards for Organic Food.

13) Food Safety and Standards (Third Party Auditing) Regulation, 2017.

Food Safety and Standards (Licensing and Registration) Regulations, 2011

Licensing and Registration Regulations

Chapter I (General -

Definitions)

Chapter II (Procedures –Registration &

Licensing)

Schedule I Schedule II Schedule III Schedule IV

Salient Features

• Unified Licensing procedures

• Common application forms and procedures

• Registration of food Businesses to cover all petty food businesses

• Distinction between ‘registration’ and ‘licensing’. Cut off limits for

registration and licensing

• Sectors which have high Installed Capacity are covered under

central licensing

• Safety, Sanitary and Hygienic conditions

Central Licensing Authority

FSSAI Head Quarters(Licensing)

Zonal Directors & Other Officers (for inspections &

Monitoring)

Framework For Registration/ Licensing/Monitoring Of Food Business Establishments

Chief Executive Officer, FSSAI

Commissioner of food safety at State/ Union Territories

Licensing Authority

Food Safety Officer(for Inspection and Monitoring Food

Business operators

Registration Authority

Designated Officer Licensing Authority

• City Municipal Corporation

• Town Panchayats• Gram Panchayats

• Mentions the List of food business falling under the purview of Central Licensing Authority

• Includes dairy units, vegetable oil processing units, meat processing units (with specific parameters), 100% export oriented units, all importers importing food items, etc.

Schedule 3Schedule 1

Schedule 2

Comprise the following forms:

• Form ‘A’- Application for registration

• Form ‘B’- Application / Renewal of license under FSSA, 2006

• Form ‘C’ – License format

• Form D1- Annual Return for business other than milk and milk products (before 31st May)

• Form D2- Annual Return for milk and milk product businesses (before 31st May)

• Form E- Form of Guarantee from Vendor

Fee for grant/ Renewal of License Registration / License fee per annum in rupees

Schedule 4

Contains general hygiene and manufacturing Practices to be followed by food businesses. This is the licensing condition and to be followed mandatorily.

• Part 1: -food business operators applying for registration- Petty food operators

• Part 2: -food business operators applying for license- Manufacturing

• Part 3:-food business operators applying for license- Milk and milk products

• Part 4:-food business operators applying for license- Slaughter house and meat processing

• Part 5:-food business operators applying for license- Catering

FoSTaC trainings should be undertakenfor a better understanding of ScheduleIV. To know more visit:https://fostac.fssai.gov.in

Overview of all Four Schedules

This is required for mid sizedcompanies Eligibility criteria is asfollows for different kind ofbusinesses.

(i) with an annual turnoverbetween Rs. 12 lakhs to 20crores

(ii) production capacity of food(other than milk and milkproducts and meat and meatproducts) does not exceed 500kg/litres per day or

(iii)procurement or handling andcollection of milk is up to 5000litres of milk per day or

(iv) slaughtering capacity isbetween 2-50 large animals or10-150 small animals or 50-1000 poultry birds per day

Requirements for Registration/License of Food businesses

This is required for smallbusiness or all businesses orStart- Ups. Eligibility criteria isas follows for different kind ofbusinesses.

(i) with an annual turnover notexceeding Rs. 12 lakhsand/or whose

(ii) production capacity of food(other than milk and milkproducts and meat and meatproducts) does not exceed100 kg/litres per day or

(iii)procurement or handling andcollection of milk is up to500 litres of milk per dayor

(iv) slaughtering capacity is 2large animals or 10 smallanimals or 50 poultrybirds per day or less

FSSAI Registration

Businesses engaged in food activities are required to apply for food license of different types based on turnover, scale of business and the type of activity. Such businesses must apply for either of the licenses (central or state) or simple registration. The criteria specified in rules are as follows:

This is required for large businesses. Eligibility criteria are asfollows

(i) With an turn over above Rs 20 Crores(ii) Dairy units including milk chilling units equipped to

handle or process more than 50,000 litres of liquidmilk/day or 2500 MT of milk solid per annum.

(iii) Vegetable oil processing units and units producingvegetable oil and refineries including oil expeller unit

having installed capacity more than 2 MT per day.(iv) All slaughter houses equipped to slaughter more than

50 large animals or 150 or more smallanimals including sheep and goats or 1000or more poultry birds per day.

(v) Meat processing units equipped to handle or process

more than 500 kg of meat per day or 150 MT per annum.

(vi) 100 % Export Oriented Units. (vii) All Importers importing food items including food

ingredients and additives for commercial use.

(viii) Food Business Operator operating in two or more states.

FSSAI State License FSSAI Central License

Registration Procedure

Licensing Procedure

▪Supporting documents need to be uploaded for each license category. To know the list of documents to be uploaded, visit https://foodlicensing.fssai.gov.in/index.aspx

Supporting Documents and Fees

a. Registration fee starts from Rs. 100/year (can take to 5 years together)

b. Fee for businesses related to catering, confectionary and bakery - Rs 2000; 3000/yrs(Manufacture < than 1 Metric ton)

c. Fee for food manufacturing – Rs. 5000 (> 1 metric ton)

d. Fee for central license – Rs 7500

License Fees

Food Licensing & Registration System (FLRS)

• As per section 31 of FSS Act,2006 and regulation 2.1 of all food business operators in the country have to be registered or licenced in accordance to the procedures laid down.

• Food Licensing & Registration System (FLRS) is an online application launched by the FSSAI tofacilitate Food Business Operators (FBOs) in India to apply for License or Registration Certificateand track their application during the course of processing.

• FLRS is being used by 5 Regional Offices of FSSAI and several State Governments for processingand generation of Licenses/ Registration Certificates.

• FLRS allows FBOs to check their premises eligibility according to the location or the activity beingconducted on that premises. The link is as follows: https://foodlicensing.fssai.gov.in/index.aspx

Food Safety and Standards (Packaging and Labeling) Regulations, 2011

Packaging and Labeling

Regulations

Chapter I (General - Definitions)

Chapter II (Packaging and

Labelling)

Packaging Requirements

Packaging Requirements

General Requirements

Unfit for human Consumption

Canned Products

Containers made of Plastic a materials

Product Specific Requirements

Milk and Milk Products

Edible Oil/fat

Fruits & Vegetables

Canned Meat Products

Drinking Water

Labelling Requirements

1. Name of the food

2. List of ingredients in descending order

3. Nutritional information - The nutrition information for a particular food article is declared per

100g or 100ml or per serving of the food on the label

4. Veg/ Non Veg logo of appropriate dimensions

5. Specific declaration of food additives and colors/flavors

6. Name and complete address of manufacturer

7. Net content and drained weight by weight or Volume

8. Lot no/ code no/Batch identification

9. Date of Manufacturing /Packing

10. Best Before Date and use by date

11. Country of Origin for Imported food

12. Instructions for use

13. FSSAI license number shall be displayed on the principal display panel

Refer to the labelling regulations for detailed manner of declaration

Restriction on Advertisements

There shall be no advertisement of any food which is misleading or contravening the provisions of Food Safety

and Standards Act, 2006 (34 of 2006) or the rules/regulations made thereunder.

FSSAI License Number Display▪The 14-digit number provides information about the manufacturer’s license or

registration details and the manufacturing state which will be called as FSSAINo.

▪The Brand owner shall display the FSSAI logo and his license number on thelabel of food package.

▪In case of imported food products, the importer shall display FSSAI logo andlicense number along with the name and address of importer on a sticker to beaffixed before customs clearance.

There are three parts in these regulations

• There are 13 product categories and standards for various food products

including food additives have been provided

1. Dairy products and analogues

2. Fats, oils and fat emulsions

3. Fruits and Vegetable products

4. Cereals and cereal products

5. Meat and meat products

6. Fish and fish products

Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011

7. Sweets and confectionary

8. Sweetening agents including honey

9. Salt, spices and related products

10. Beverages ( other than dairy and fruits& vegetables based )

11. Other food products and ingredients

12. Proprietary food

13. Irradiated food

• The second part of the Regulation deals with use of food additives in various

foods and specifies their limits- Appendix-A

• The third part prescribes the microbiological requirement for various food

product categories- Appendix-B

• This Regulation deals with the restrictions and Prohibitions on sale of certain

food products. Contains 3 clauses

1) Sale of certain admixtures prohibited

2) Restrictions on use of certain ingredients

3) Prohibition and restriction on sale of certain products

• The Regulation covers 15 products and 22 conditions of sale that are eitherrestricted or prohibited.

Food Safety and Standards (Prohibition and Restriction for Sale)

Regulations, 2011

This Regulation contains 3 parts that specify the limits in various foods.

• METAL CONTAMINANTS: This part prescribes the Maximum Limitsfor 9 Metal Contaminants viz. Lead, Copper, Arsenic, Tin, Cadmium,Mercury, Methyl Mercury, Chromium and Nickel for various foods andcommodities.

• CROP CONTAMINANTS AND NATURALLY OCCURING TOXINS:This part specifies the limits of 5 Crop Contaminants viz. Aflatoxin,Aflatoxin M1, Ochratoxin A, Patulin and Deoxynivalenol for various foods;limits for 4 naturally occurring toxins and 3 Polychlorinated biphenyls(PCBs)

• PESTICIDE RESIDUES: This part specifies the Maximum ResiduesLimits (MRLs) 149 Pesticide Residues and tolerance limit of 4 Antibiotics insea foods.

These regulations are being amended to prescribe MRLs for more number ofpesticides, Antibiotics and other Pharmacologically active substances.

Food Safety and Standards (Contaminants, Toxins and Residues ) Regulations, 2011

• These regulations prescribe standards for eight categories viz.Health Supplements, Nutraceuticals, Food for Special DietaryUse, Food for Special Medical Purpose, specialty food containingplant or botanicals, foods containing probiotics, foods containingprebiotics and Novel Food products.

• Includes various schedules detailing provision relating to

• vitamin, mineral and amino acids,

• botanical ingredients,

• nutraceuticals ingredients,

• food additives,

• Probiotics and prebiotics

Food Safety and Standards (Health supplements, nutraceuticals, food for

special medical purpose, functional food and novel food) Regulations, 2016

• Food Recall regulation shall apply to the food or foodproducts that are determines or prima facie consideredunsafe

• Ensure removal of food under recall from all stages of thefood chain in accordance with section 28 of the Act.

• Ensure dissemination of information to concernedconsumers

• Ensure retrieval, destruction or reprocessing of foodunder recall

• Food recall procedure

Food Safety and Standards (Food Recall procedure) Regulations, 2016

• Lays down the procedure for clearance of foodproducts imported in to India.

• Licensing of food importers

• Clearance of imported food

• Food import clearance for specific purposes

• Sampling of imported products

• Scheme for risk based sampling of imported foodarticles

Food Safety and Standards (Import)Regulations, 2016

• Provide opportunity to FBO to innovate FSSAIframe these regulations.

• Regulation covers :

• Novel food or novel food Ingredients orprocessed with the use of novel technology.

• Food or food ingredients with a history ofhuman consumption (at least fifteen years) butnot specified in any regulation under the Act.

• New additives.• Processing aids and enzymes.• Articles of food and food ingredients consisting

of or isolated from microorganisms, fungi oralgae

Food Safety and Standards (Approval fornon-specified food & food ingredients)Regulations, 2017

Details of the FoodSafety & StandardsAct 2006, Rules2011, Regulations2011 is availableonline at

www.fssai.gov.in

https://fssai.gov.in/home/fss-legislation/fss-regulations.html

IFS Quick View

• The IFS Quick View tool provides a single platform integrating all FoodSafety Standards and Regulations on safety as well as quality of food items

• This is aimed at minimizing ambiguity in the interpretation of regulationsand facilitating FBOs in smooth operations of their business

• To know more visit https://fssai.gov.in/quickaccess

Food Imports

• Section 25 of the Food Safety and Standards Act provides that all imports of articles of food to follow the standards laid down by the Food Authority so that unsafe or sub-standard food is not imported

• FSSAI has developed a “Manual for Food Imports” with minute & simplified details of whole processes & provisions related to filing the requisite information to obtain license, deposition of fees, attending the joint inspection and sampling process etc. so that food import clearance may take place with greater ease

• The manual can be accessed online at https://foodregulatory.fssai.gov.in/manuals-fi

• An online Food Import Clearance System(FICS) portal has been developed

(https://fics.fssai.gov.in)

Global Standards

CODEX

• Codex Alimentarius Commission (CAC) - an inter-governmentalfood standards body of FAO and WHO established in 1963

• Develops international food standards, guidelines and codes ofpractice which contribute to the safety, quality and fair practices ininternational food trade

• Codex standards are recognized as reference standards in WTO-SPS Agreement

• Within India, FSSAI has been designated as the National CodexContact Point (NCCP)

• Codex standards are voluntary and implementable globally

CAC Adopts

• Food Standards

http://www.codexalimentarius.org/standards/list-of-standards/

• Code of practices

http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/RCP

• Guidelines

http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/GL

• Other Recommendations such as MLs, MRLs and other texts

http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/MRL

54

Difference between ISO 22000 and the GFSI

The International Organization forStandardization (ISO) is an international standardsetting body composed of representatives fromvarious national standards organizations.

The ISO 22000 family of International Standardsaddresses food safety management.

ISO 22000:2018 sets out the requirements for afood safety management system and can becertified to. It maps out what an organizationneeds to do to demonstrate its ability to controlfood safety hazards in order to ensure that food issafe. It can be used by any organization regardlessof its size or position in the food chain.

The Global Food Safety Initiative (GFSI)follows collaborative approach to bring togetherinternational food safety experts from the entiresupply chain of food.

GFSI is not a Certification Programme in itself,neither does it carry out any accreditation orcertification activities.

Certification to a GFSI- recognized certificationprogramme is achieved through a successful third-party audit against any of the certificationprogrammes that have been recognized by the GFSI.

Certification Programme Owners (CPOs)recognized by the GFSI:

Thank You