TALK TO EXPERTS
The Food Safety and Standards Act was enacted by the Indian Parliament in 2006. The Food Safety and Standards Authority of India (FSSAI) created to enforce the rules and regulations of the Food Safety and Standards Act 2006 (FSS Act 2006). The registration and licensing of food business in India possible under the rules prescribed by the Food Safety and Standards (Licensing and Registration of Food Business) Rules, 2011.
For all business activities related to food business in India such as production, storage, transportation or distribution of food products, it is necessary to apply and secure FSSAI registration or FSSAI license. Sometimes people are confused about this because they do not know the difference between FSSAI registration and FSSAI license. This is explained below.
Every individual or food business operator (FBO) that is involved in the production, transportation, storage or distribution of food products in any way must obtain an FSSAI registration or license. Upon issuance of registration certificate or food license in India, the business is governed by Food Safety and Standards Regulations 2011. The size and nature of your business determines whether you must obtain an FSSAI registration or an FSSAI license.
Difference between FSSAI registration and License
FSSAI registration is required for a category of food business called petty food business. A petty food business or petty food operator is defined as an FBO that is a manufacturer or sells itself as a food retailer, small retailer, hawker, traveling vendor, or temporary stallholder. If an FBO distributes food at any religious or social gathering and the turnover does not exceed Rs 12 lakh. The FBO of this category is required to obtain FSSAI registration by submitting an application for registration in Form A. The FSSAI registration certificate contains the registration number and photo of the applicant. The FBO must take this certification into the food business and always display it in place in the food business.
Any person or company whose small food cannot be classified as a commercial operator requires to obtain an FSSAI license to run a food business in India. The applicant can apply for an FSSAI license which is of two types namely State FSSAI License and Central FSSAI License. Depending on the annual turnover and attendance in one or more states, the FBO is required to apply for a state or central license. Any large food business that produces, processes, transports and imports food products requires state licenses from mid-sized food producers, processors and transporters. The fees and process for obtaining an FSSAI license is more complicated than securing an FSSAI registration. The FSSAI license application is made in Form B while for FSSAI registration, the applicant is required to fill up Form A.
Nowadays, people have become aware and conscious about the quality of the product they produce. Her level has raised following the controversy over Maggie Noodles. FSSAI registration ensures food quality and enhances the customer base for the company. As a result, it helps develop the company’s brand name.
The FSSAI license offers more possibilities and opportunities for expansion to any geographical location.
The FSSAI certification offers legal enforcement for any non-compliance.
The FSSAI logo serves as a sign of assurance that the product is safe in use.
The FSSAI certification helps food business operators (FBOs) to obtain state / central government funding.
Once the FSSAI is registered the brand value of the company automatically increases.
Recognition from the government
In India, government results in FSSAI registration as consumer confidence and a wider customer base.
Reasons to obtain the FSSAI
In India, the reasons for obtaining a food safety license can have summarize as follows:
To confirm that the food product adheres to the quality benchmark indicated by FSSAI;
To reduce cases of quality products;
Increasing the level of responsibility of manufacturers towards consumers
Environmental Monitoring CSE said on Friday that it had shared with FSSAI the details of its investigation into the business of adulteration in “streamlined” honey. The Center for Science and Environment (CSE) on Wednesday reported adulteration in honey sold by the country’s major brands, adding that the claims made by these companies to meet all the standards of an Indian company have “limited value” and are “awareness” of the language.
CSE Director General Sunita Narayan insisted that the investigation revealed that the practice of adulteration in honey was practical and was designed to bypass the purity and quality standards set by the Food Safety and Standards Authority of India (FSSAI).
Brands selling soy and almond milk and non-dairy cheese and ice cream will soon have to stop using the word ‘milk’ on their pack labels. The Food Safety and Standards Authority of India (Fssai) has issued a new draft notification proposing to stop the use of the term on dairy and packs of dairy and plant-based dairy products. Its instruction states that the term milk should apply exclusively to milk obtained from animals and its products.
Buster of Myths
Various fake news have spread through social media channels like YouTube, WhatSapp, Facebook etc. which have wide reach to the masses. This fake news is baseless and has no scientific facts and because of its presentation, they create panic among the citizens. With all the false and misleading information spread by these media, FSSAI shares the clarity on these fake news with the advice of subject matter experts. The FSSAI also urges citizens not to believe or broadcast these fake news through their social media channels.
Tips for Food Safety Rules
1: Clean the work surface.
When preparing meals make sure your counters, cutting boards and all work surfaces are clean enough beforehand. You can use your hot made bleach solution to clean your counter tops before you start preparing your meat, vegetables and fruits which will be used in your meal preparation.
2: Use separate cutting boards for raw meat, vegetables and products and cooked food.
Installing multiple cutting boards in your kitchen may seem like a hassle; but this is one of the food safety rules I always use in the kitchen. Assign a board for raw meat, for fruits and vegetables and for cutting a cooked or canned food. This will keep cross contamination to a minimum, and will prepare safe and healthy food in your kitchen.