एफ.एस.एस.ए.आई.

एफ.ए.क्‍यू अनुपालन

अनुपालन आयात मानक NCCP कोडेस्क विनियमन लाइसेंस / पंजीकरण

Q 1. What is enforcement of FSS Act, 2006?

Ans: Responsibility of ensuring compliance of FSS Act, 2006 rules and regulations made thereunder by the FBO’s

Q 2. How is Enforcement undertaken?

Ans:Enforcement is undertaken on the basis of surveillance, monitoring, inspection and random sampling of food products carried out by the Officials of Food Safety Departments

Q 3. Who is responsible for implementation & Enforcement of FSSA, 2006? Or Who is the regulatory authority under the Food Act in India?

Ans: Food Safety and Standards Authority of India and State Food Authorities are jointly responsible for implementation & enforcement of FSSA, 2006. The details are provided Section 29 of FSS Act, 2006.

Q 4. How Enforcement activities are done with respect to FBOs.

Ans:The enforcement is primarily undertaken by all Food Safety Commissioners of State/UT along with Designated Officers and Food Safety Officers.

Q 5. Where can consumers find information on enforcement activities of FSSAI?

Ans: The details are available on FSSAI’s Official website:http://www.fssai.gov.in/home/compliance/compliance-orders.html

Q 6. Does any liability rest with the FSO and can enforcement action be taken against the FSO for not fulfilling his role?

Ans: The FSO shall be liable to a penalty which may extend up to one lakh rupee ifhe / she is found to be guilty of an offence mentioned under section 39 of the Act. Provided that in case the complaint made against the Food Safety Officer is false, the complainant shall be punishable with fine which shall not be less than fifty thousand rupees and may extend to one lakh rupees.

Q 7. What is Improvement Notice & who issues improvement notice?

Ans: The improvement notice is the notice issued by Designated Officer if FBO fails to comply with the regulations as mentioned in Section 32 of the FSS Act, 2006.

Q 8. Under what circumstances can the DO suspend the license?

Ans:- If the food business operator fails to comply with an improvement notice, his licence may be suspended.

Q 9.Under what circumstances can the DO cancel the license?

Ans:- If the food business operator fails to comply with the improvement notice, the DO may, after giving the licensee an opportunity to show cause, cancel the licence.

Q 10. Whether an appeal can be filed against this Improvement notice, suspension/ cancellation of incense?

Ans:- Yes, any FBO aggrieved by an improvement notice may appeal to the State Commissioner of Food Safety whose decision thereon shall be final. The same can be challenged in the Food safety Appellate Tribunal/ high court of his respective States/Uts

Q 11. What is the time frame for making an appeal to the State Commissioner of Food Safety?

Ans:-Fifteen days from the date on which notice of the decision was served on the person desiring to appeal or the period specified in the improvement notice whichever expires earlier.

Q 12 Sections under which penalties are issued?

Ans: The provisions relating to offences and penalties are specified under section 48 penalties are given from Section 49-67 of the Act. A brief is given below:

Section	Offence	Persons covered	Imprisonment	Fine (Rs.)	Petty Manufacturer
50	Food not of quality demanded by purchaser; Not in compliancewith the Act	Seller	-	2 Lakhs	Penalty Rs. 25,000/-
51	Sub-standard food	Manufacturer, Seller, Storage, Distributor, Importer	-	5 Lakhs	-
52	Misbranded food	-do-	-	3 Lakhs	-
53	Misleading advertisement: False description; Or	Publisheror any person involvedin publishing	-	10 Lakhs	-
	Nature or quality or substance;
54	Food contains extraneous matter	Manufacturer, Seller, Storage, Distributor, Importer	-	1 Lakhs	-
55	Failure to comply withFSO direction	Food business operatoror importer	-	2 Lakhs	-
56	Unhygienicor unsanitary: Processing; or Manufacture	Manufacturer or processor	-	1 Lakhs	-

Q 15. What is a food recall and what is its purpose?

Ans: “Recall” means action taken by the FBO to withdraw any food from market which is not complying Section 28 of FSS Act, 2006.

Q.17 Are physical documents required to be submitted at Regional Offices for Central License after submitting online application?

Ans:No, there is no need to submit physical documents at regional offices for central license. FBO can track their application status from the FLRS system with the help of Login credentials. In case the concerned Designated Officer requiresadditional information, he will ask the same through FLRS system only and not through email or physical letter. FBO shall check their system regularly for any updates.

Q 18.What is the fee for modification of license?

Ans: Any change that alters the information contained in the license certificate (Form C) shall apply for modification of license with the fee equivalent to one year license fee. No fee is required for modification of non Form C details.

Q 19. At what stages SMS/Email are delivered to FBO?

Ans: FBO receives SMS/ Email alerts during ID creation, renewal of license/Registration and whenever DO forward the application to FBO for additional information/changes in the application.

Q. 20 How to convert manually issued license to online during renewal of license?

Ans: FBO can approachconcerned Designated Officer of concerned area. Designated Officer will create USER ID and issue you a new system generated license number which can be renewed through online process.

Q 21. What are the advantages of incorporating your manually issued license to the online system?

Ans: It will minimize the number of documents required during renewal of license. The old license number will also be attached with the new license number. FBO will be able to track the application during the course of processing.

Q 22. How to file Annual Return?

Ans:

Only Merchant Exporter can file Quarterly annual report through online system
FBO manufacturing Milk and/or Milk products shall file half yearly return in the Form D-2 and submit it manually to the to the concerned Central/State licensing Authority for the periods 1st April to 30th September and 1st October to 31st March of every financial within a month from the end of the period
(manufacturers and Importers) have to fileAnnual Return (Form D-1) and submit it manually to the concerned Central/State licensing Authority on or before 31st May of each year for each class of food handled by him during the previous financial year.

Q 23. How to download supporting documents list?

Ans: The list of documents that are to submitted can be downloaded by the FBO by clicking on the link “Supporting Documents” on the login page.

Q 24. Repetition of IEC Code of Importer

Ans. An importer cannot submit another application with same IEC code that he has already submitted until and unless he deletes the incomplete/application already submitted.

Q 26. What are the different categories of license?

Ans: As per in ‘FSS (Licensing & Registration) Regulations, 2011,Licenses and Registrations are granted to FBOs in a 3 tier system, viz;

Registration
State license
Central License

List of FBOs falling under different categories

Registration	Central Licensing	State Licensing
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; 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 Production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or Procurement or handling and collection of milk is up to 500 litres of milk per day or Slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less.	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. 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. 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. Meat processing units equipped to handle or process more than 500 kg of meat per day or 150 MT per annum. 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. 100 % Export Oriented Units. All Importers importing food items including food ingredients and additives for commercial use. All food business operators manufacturing/ processing/ importing any proprietary food for which NOC has been given by FSSAI. Registered/ Head office of FBOs operating in two or more states. Food catering services in establishments and units under Central government Agencies like Railways, Air and airport, Seaport, Defence etc. Hotels with 5 star and above accreditation. All E-commerce food businesses.	All FBOs except mentioned in Column 1 and 2 All grains, cereals and pulses milling units.

Q 27. What are the criteria for registration?

Ans:

Registrations are granted to small or petty FBOs whose annual turn-over does not exceed Rs. 12 lakhs.
Registrations are granted by the Registering Authority who may be Designated Officer/ Food Safety Officer or any official in Panchayat, Municipal Corporation or any other local body or Panchayat in an area, notified by the State Food Safety Commissioner.
Documents required while applying for a Registration:-
- Application in Schedule-1
- Fees @Rs. 100/- per annum
- Address proof (Government documents like Voter ID card)
- Photograph of applicant
Registration Card should be exhibited at a prominent place of business premise.

Q 25. Which kind of business should be selected?

Ans:FBO can select kind of business from the following list:

Dairy units
Vegetable oil processing units
Slaughtering units
meat processing units
100% Export oriented units
Importers
Fish/ meat/ poultry shop/ seller
Food catering services in establishment and units

Q25. What are the food categorization codes?

Ans: FBO can select code of their food category the following list:

Sr. No.	(No colu mn nam e)	name
1	1	Dairy products and analogues, excluding products of food category 2.0
2	1.1	Milk and dairy-based drinks
3	1.1.1	Milk and buttermilk (plain)
4	1.1.1.1	Milk (plain)
5	1.1.1. 2	Buttermilk (plain)
6	1.1.2	Dairy-based drinks - flavoured milk and/or fermented
7	1.2	Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks), fermented milk products,yoghurt, flavoured yoghurt, dahi, flavoured dahi,mishtidahi
8	1.2.1	Fermented milks (plain)
9	1.2.1. 1	Fermented milks (plain), not heat-treatd after fermentation
10	1.2.1. 2	Fermented milks (plain), heat-treated after fermentation
11	1.2.2	Renneted milk (plain)
12	1.3	Condensed milk and analogues (plain)
13	1.3.1	Condensed milk (plain), evaporated milk(s),sweetened condensed milk(s)
14	1.3.2	Beverage whiteners
15	1.4	Cream (plain) and the like cream and malai
16	1.4.1	Pasteurized cream (plain), cream and malai
17	1.4.2	Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)
18	1.4.3	Clotted cream (plain)
19	1.4.4	Cream analogues
20	1.5	Milk powder and cream powder and powder analogues (plain)
21	1.5.1	Milk powder and cream powder (plain)
22	1.5.2	Milk and cream powder analogues
23	1.6	Cheese and analogues
24	1.6.1	Unripened cheese
25	1.6.2	Ripened cheese, (Cheddar,Danbo,Edam,Gouda,Havarti,Tilisiter,Camembert,Brie,StPaulin,Samso e,Emmentaler,Provolone,extra hard grating /sliced/cut/shreded cheese
26	1.6.2. 1	Ripened cheese, includes rind
27	1.6.2. 2	Rind of ripened cheese
28	1.6.2. 3	Cheese powder (for reconstitution; e.g. For cheese sauces)
29	1.6.3	Whey cheese
30	1.6.4	Processed cheese
31	1.6.4. 1	Plain processed cheese
32	1.6.4. 2	Flavoured processed cheese, including containing fruit, vegetables, meat etc.
33	1.6.5	Cheese analogues
34	1.6.6	Whey protein cheese
35	1.7	Dairy-based dessers (e.g. Pudding, fruit or flavoured yoghurt)
36	1.8	Whey and whey products, excluding whey cheeses
37	1.8.1	Liquid whey and whey products, excluding whey cheeses
38	1.8.2	Dried whey and whey products, excluding whey cheeses whey powder
39	2	Fats and oils, and fat emulsions
40	2.1	Fats and oils essentially free from water
41	2.1.1	Butter oil, anhydrous milk fat, ghee
42	2.1.2	Vegetable oils and fats
43	2.1.3	Lard, tallow, fish oil, and other animal fats (edible fats)
44	2.2	Fat emulsions mainly or type water-in-oil
45	2.2.1	Butter (Butter and Milk Fat)
46	2.2.2	Fat spreads, dairy fat spreads and blended spreads
47	2.3	Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based onfat emulsions
48	2.4	Fat-based desserseccluding dairy-based dessert products of food category 1.7
49	2.4.1	Cocoa based spreads, including fillings
50	3	Edible ices, including sherbet and sorbet
51	4	Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
52	4.1	Fruit
53	4.1.1	Fresh fruit
54	4.1.1. 1	Untreated fresh fruit
55	4.1.1. 2	Surface-treated fresh fruit
56	4.1.1. 3	Peeled or cut fresh fruit
57	4.1.2	Processed fruit
58	4.1.2. 1	Frozen fruit
59	4.1.2. 2	Dried fruits, nuts and seeds
60	4.1.2. 3	Fruit in vinegar, oil, or brine
61	4.1.2. 4	Canned or bottled (pasteurized) fruit
62	4.1.2. 5	Jams, jellies, marmalades
63	4.1.2. 6	Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5
64	4.1.2. 7	Candied / glazed / crystallised fruit including murrabba
65	4.1.2. 8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk
66	4.1.2. 9	Fruit-based dessers, including fuit-flavoured water-based desserts
67	4.1.2. 10	Fermented fruit products
68	4.1.2. 11	Fruit fillings for pastries
69	4.1.2. 12	Cooked fruit
70	4.2	Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds, and nuts and seeds
71	4.2.1	Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds and nuts and seeds
72	4.2.1. 1	Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes including soybeans, and aloe vera), seaweeds and nuts oand seeds
73	4.2.1. 2	Surface-treated fresh vegetables, (including mushrooms and fungi, rootsand tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
74	4.2.1. 3	Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers pulses and legumes, and aloe vera), seaweeds and nutsandseess
75	4.2.2	Processed vegetables (including mushrooms and fungi, roots andtubers, pulses and legumes, and aloe vera) sea weeds, nuts andseeds
76	4.2.2. 1	Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts oand seeds
77	4.2.2. 2	Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
78	4.2.2. 3	Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
79	4.2.2. 4	Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), and seaweeds
80	4.2.2. 5	Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. Peanut butter)
81	4.2.2. 6	Vegetables (including mushrooms and fungi, roots and tubers,pulses and legumes, and aloe vera) sea weeds, nuts and seeds pulps and preparations (e.g vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5
82	4.2.2. 7	fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soyabean products of food categories 06.8.6, 06.8.7, 12.9.1,12.9.2.1 and 12.9.2.3
83	4.2.2. 8	cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
84	5	Confectionery
85	5.1	Cocoa products and chocolate products including analogues andchocolate substitutes
86	5.1.1	Cocoa mixes (powders) and cocoa mass/cake
87	5.1.2	Cocoa mixes (syrups)
88	5.1.3	Cocoa and chocolate products
89	5.1.4	Chocolate substitute and their products
90	5.2	Confectionery including hard and soft candy, nougats etc. other than food categories 5.1, 5.3, and 5.4
91	5.2.1	Hard Candy
92	5.2.2	Soft Candy
93	5.2.3	Nougts and marzipans
94	5.3	Chewing gum
95	5.4	Decorations (e.g. For fine bakery wares), toppings (non-fruits), and sweet sauces
96	6	Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food catergory 7.0
97	6.1	Whole, broken, or flaked grain, including rice
98	6.2	Flours and starches (including soybean powder)
99	6.2.1	Flours
100	6.2.2	Starches
101	6.3	Ready -to -eat cereals, breakfast cereals, including rolled oats
102	6.4	Pastas and noodles and like products (e.g. Rice paper, rice vermicelli, soybean pastas and noodles)
103	6.4.1	Fresh pastas and noodles and like products
104	6.4.2	Dried pastas and noodles and like products
105	6.4.3	Pre-cooked pastas and noodles and like products
106	6.5	Cereals/pulses and starch based desserts
107	6.6	Batters
108	6.7	Pre-cooked or processed cereals/grains/legume products
109	6.8	Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
110	6.8.1	Soybean-based beverages
111	6.8.2	Soybean-based beverage film
112	6.8.3	Soybean curd (tofu)
113	6.8.4	Semi-dehydrated soybean curd
114	6.8.4. 1	Thick gravy-stewed semi-dehydrated soybean curd
115	6.8.4. 2	Deep fried semi-dehydrated soybean curd
116	6.8.4. 3	Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2
117	6.8.5	Dehydrated soybean curd (kori tofu)
118	6.8.6	Fermented soybeans (e.g. Natto, tempeh)
119	6.8.7	Fermented soybean curd
120	6.8.8	Other soybean protein products
121	7	Bakery products
122	7.1	Bread and ordinary bakery wares and mixes
123	7.1.1	Bread and rolls including yeast leavened breads, specialty breadsand soda breads
124	7.1.1. 1	Yeast-leavened breads and specialty breads
125	7.1.1. 2	Soda breads
126	7.1.2	Crackers
127	7.1.3	Other ordinary bakery products
128	7.1.4	Bread-type products, including bread stuffing and bread crumbs
129	7.1.5	Steamed breads and buns
130	7.1.6	Mixes for bread and ordinary bakery wares
131	7.2	Fine bakery wares (sweet, salty, savoury) and mixes
132	7.2.1	Cakes, cookies, biscuit, cracker and pies
133	7.2.2	Other fine bakery products
134	7.2.3	Mixes for fine bakery wares
135	8	Meat and meat products including poultry
136	8.1	Fresh / frozen / chilled/ ground meat and poultry
137	8.1.1	Fresh / frozen / chilled meat, poultry, whole pieces or cuts
138	8.1.2	Fresh / frozen / chilled meat, poultry, comminuted
139	8.2	Processed meat and poultry products in whole pieces or cuts
140	8.2.1	Non-heat treated processed meat and poulty products in whole pieces or cuts
141	8.2.1. 1	Cured (including salted) non-heat treated processed meat and poultry products in whole pieces or cuts
142	8.2.1. 2	Cured (including salted) and dried processed meat and poultry products in whole pieces or cuts
143	8.2.1. 3	Fermented non-heated treated processed meat and poultryproducts in whole pieces or cuts
144	8.2.2	Heat-treated processed meat and poultry proucts in whole pieces or cuts
145	8.2.3	Frozen processed meat and poultry products in whole pieces or cuts
146	8.3	Processed comminuted meat and poultry products
147	8.3.1	Non-heat treated processed comminuted meat and poultry products
148	8.3.1. 1	Cured (including) non-heat treated processed comminuted meat and poultry products
149	8.3.1. 2	Cured (including salted and dried non-heat treated processed comminuted meat and poultry products
150	8.3.1. 3	Fermented non-heat treated processed comminuted meat and poultry products
151	8.3.2	Heat-treated processed comminuted meat and poultry products (canned cooked ham, canned luncheon meat, canned choppedmeat)
152	8.3.3	Frozen processed comminuted meat and poultry products
153	8.4	Edible casings (e.g. Sausage casings)
154	9	Fish and fish proucts, indcluding molluscs, crustaceans, and echinoderms
155	9.1	Fresh fish and fish products, including molluses, crustaceans, and echinoderms
156	9.1.1	Fresh fish
157	9.1.2	Fresh molluscs, crustaceans, and echinoderms
158	9.2	Processed fish and fish products, including molluscs, crustaceans, and echinoderms
159	9.2.1	Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms(frozen shrimps or prawns, frozen lobsters,frozen squid ,frozen fin fish and frozen fish fillets)
160	9.2.2	Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms
161	9.2.3	Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms
162	9.2.4	Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
163	9.2.4. 1	Cooked fish and fish products
164	9.2.4. 2	Cooked molluscs, crustaceans, and echinoderms
165	9.2.4. 3	Fried fish and fish products, including molluscs, crustaceans, andEchinoderms
166	9.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms
167	9.3	Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
168	9.3.1	Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly
169	9.3.2	Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine
170	9.3.3	Salmon substitutes, caviar and other fish roe products
171	9.3.4	Semi-preserved fish and fish products, including molluscs, crustaceans andechinoderms (e.g. fish paste), excluding products of food categories 9.3.1 - 9.3.3
172	9.4	Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms
173	10	Eggs and egg products
174	10.1	Fresh eggs
175	10.2	Egg products
176	10.2. 1	Liquid egg products
177	10.2. 2	Frozen egg products
178	10.2. 3	Dried and/or heat coagulated egg products
179	10.3	Preserved eggs, including alkaline, salted, and canned eggs
180	10.4	Egg-based desserts
181	11	Sweeteners, including honey
182	11.1	Refined and raw sugars
183	11.1. 1	White sugar, dextrose anhydrous, dextrose monohydrate, fructose
184	11.1. 2	Powdered sugar, powdered dextrose
185	11.1. 3	Soft white sugar, soft brown sugar, glucose syrup, dried glucosesyrup, raw cane sugar, khandsari sugar (sulphur sugar), bura sugar
186	11.1. 3.1	Dried glucose syrup used to manufacture sugar confectionery
187	11.1.3.2	Glucose syrup for manufacture of sugar confectionery (golden syrup)
18 8	11.1. 4	Lactose
189	11.1. 5	Plantation or mill white sugar (plantation white sugar, cube sugar, misri)
190	11.1. 6	Jaggary and Gur
191	11.2	Brown sugar excluding products of food category 11.1.3
192	11.3	Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3
193	11.4	Other sugars and syrups
194	11.5	Honey
195	11.6	Table-top sweeteners including those containing high intensity sweeteners (saccharin sodium, aspartame, acesulfamepotassium,sucralose)
196	12	Salts, spices, soups, sauces, salads and protein products
197	12.1	Salt and salt substitutes
198	12.1. 1	Salt (including edible common salt, iron fortified salt, iodized salt)
199	12.1. 2	Salt substitutes
200	12.2	Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles)
201	12.2. 1	Herbs, spices including masalas
202	12.2. 2	Seasonings and condiments
203	12.3	Vinegars
204	12.4	Mustards
205	12.5	Soups and broths
206	12.5. 1	Ready-to-eat soups and broths, including canned, bottled, and frozen
207	12.5. 2	Mixes for soups and broths
208	12.6	Sauces and like products
209	12.6.1	Emulsified sauces and dips (e.g. mayonnaise, sald dressings, onion dips)
210	12.6. 2	Non emulsified sauces (e.g ketchup, cheese sauce, cream sauce, brown gravy)
211	12.6. 3	Mixes for sauces and gravies
212	12.6. 4	Clear sauces
213	12.7	Salads and sandwich spreads excluding cocoa-and nutbasedspreads of food categories 4.2.2.5 and 5.1.3
214	12.8	Yeast and like products
215	12.9	Soybean-based seasonings and condiments
216	12.9. 1	Fermented soybean paste
217	12.9. 2	Soybean sauce
218	12.9. 2.1	Fermented soybean sauce
219	12.9. 2.2	Non-fermented soybean sauce
220	12.9. 2.3	Other soybean sauces
221	12.1	Protein products other than from soybeans
222	13	Foodstuffs intended for particular nutritional uses
223	13.1	Infant formulae, follow-on formulae, and formulae for special medical purposes for infants
224	13.1. 1	Infant formulae
225	13.12	Follow-up formulae
226	13.1. 3	Formulae for special medical purposes for infants
227	13.2	Complementary foods for infants and young children
228	13.3	Dietetic foods intended for special medical purposes (excluding products of food category 13.1)
229	13.4	Dietetic formulae for slimming purposes and weight reduction
230	13.5	Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories13.1- 13.4 and 13.6
231	13.6	Food supplements
232	14	Beverages, excluding dairy products
233	14.1	Non-alcoholic ("soft") beverages
234	14.1. 1	Waters
235	14.1. 1.1	Natural mineral waters and source waters
236	14.1. 1.2	Table waters and soda waters
237	14.1. 2	Fruit and vegetable juices
238	14.1. 2.1	Fruit juices (fruit juices for industrial use, thermally processed fruits juices)
239	14.1. 2.2	Vegetable juices(vegetable juices for industrial use, thermally processed vegetable juices, thermally processed tomato juice)
240	14.1. 2.3	Concentrates of fruit juices (concentrated fruit juices for industrial use)
241	14.1. 2.4	Concentrates of vegetable juices (concentrated vegetable Juices for industrial use)
242	14.1. 3	Fruit and vegetable nectars
243	14.1. 3.1	Fruit nectar
244	14.1. 3.2	Vegetable nectar
245	14.1. 3.3	Concentrates of fruit nectar
246	14.1. 3.4	Concentrates of vegetable nectar
247	14.1. 4	Water-based flavoured drinks, including “sport,”“energy,” or“electrolyte” drinks and particulated drinks, includes carbonated fruit beverages, carbonated beverages with fruit
248	14.1. 4.1	Carbonated water-based flavoured drinks
249	14.1. 4.2	Non-carbonated water-based flavoured drinks including punches and ades, ginger cocktail (ginger beer and gingerale), thermally processed fruit beverages/ fruit drinks/ready to serve fruit beverages
250	14.1. 4.3	Concentrates (liquid or solid) for water based flavoured drinks (synthetic syrups for dispensers, sharbat (synthetic syrup),squashes, crushes, fruit syrups, cordials and barley water
251	14.1. 5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa
252	14.2	Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
253	14.2. 1	Beer and malt beverages
254	14.2. 2	Cider and Perry
255	14.2. 3	Grape wines
256	14.2. 3.1	Still grape wine
257	14.2. 3.2	Sparkling and semi-sparkling grape wines
258	14.2. 3.3	Fortified grape wine, grape liquor wine, and sweet grape wine
259	14.2. 4	Wines (other than grape)
260	14.2. 5	Mead
261	14.2. 6	Distilled spirituous beverages containing more than 15% alcohol
262	14.2. 7	Aromatized alcoholic beverages
263	15	Ready-to-eat savouries
264	15.1	Snacks and savouries – potato, cereal, flour or starch based (fromroots and tubers, pulses and legumes)
265	15.2	Processed nuts including coated nuts and nut mixtures
266	15.3	Snacks - fish based
267	1.3.2. 1	Non dairy based beverage whitener

Q28. What are the lists of documents to be enclosed/uploaded for Central/State License?

Ans:Documents to be enclosed with application for License (to Central / State Licensing Authority):

(The list is only indicative, not mandatory unless mentioned)

Form-B duly completed and signed (in duplicate) by the proprietor/ partner or the authorised signatory (mandatory for all categories).
Blueprint/layout plan of the processing unit showing the dimensions in metres/square metres and operation-wise area allocation (mandatory for manufacturing and processing units only).
List of Directors with full address and contact details (mandatory for companies only)
Name and List of Equipments and Machinery along with the number, installed capacity and horse power used (mandatory for manufacturing and processing units only).
Photo ID and address proof issued by Government authority of Proprietor/Partner/Director(s)/Authorized Signatory. (optional).
List of food categories desired to be manufactured. (In case of manufacturers).
Authority letter with name and address of responsible person nominated by the manufacturer along with alternative responsible person indicating the powers vested with them viz, assisting the officers in inspections, collection of samples, packing & dispatch. (mandatory for manufacturing and processors).
Analysis report (Chemical & Bacteriological) of water to be used as ingredient in food from a recognized/ public health laboratory to confirm the portability (mandatory only for manufacturing and processing units only).
Proof of possession of premises. (Sale deed/ Rent agreement/ Electricity bill, etc.) (optional).
Partnership Deed/Affidavit/Memorandum & Articles of Association towards the constitution of the firm. (optional).
Copy of certificate obtained under Coop Act - 1861/Multi State Coop Act - 2002 in case of Cooperatives. (wherever applicable).
NOC from manufacturer (mandatory for Re-labellers and Re-packers)
Food Safety Management System plan or certificate (if any).
Source of milk or procurement plan for milk including location of milk collection centre’s etc. in case of Milk and Milk Products processing units.(wherever applicable).
Source of raw material for meat and meat processing plants. (wherever applicable).
Pesticide residues report of water in case of units manufacturing packaged drinking water, packaged Mineral water and/or carbonated water from a recognized/ public health
Recall plan wherever applicable, with details on whom the product is distributed. (Optional).
NOCs from Municipality or local body. (Optional).

Q29. What is the fee structure for Central/State license and Registration certificate?

Answer:

S.N o.	Category				Fee (Rs.)
1	For petty food business operators (Registration)				100
2	State License	i	Manufacturer/Miller	Manufacturer above 1MT per day production or 10001to 50000 LPD of milk or 501 to 2500 MT of milk solids per annum	5000
		i	Manufacturer/Miller	Below 1MT of production or 501 to 10000 LPD of milk or 2.5 MT to 500 MT of milk solids per annum	3000
		ii	Hotels-3 star and above		5000
		iii	All food service provides including restaurants/boarding houses clubs etc. serving food, Canteens (Schools, Colleges, Office, Institutions), Caterers, Banquet halls with food catering arrangements, food vendors like dabbawallasetc		2000
		iv	Any other Food Business Operator		2000
3	Central license				7500
4	Airport/Seaport				3000
5	Konkan Railways				3000

Q 30. Which license is required by a food business operator to run a food business in more than two states?

Ans: Food Business Operator operating in more than two States has to get Central License for its registered Office/ Head Office and separate license/ Registration for each units depending upon the capacity/ turnover from the concerned State/ Central Licensing Authority.

Q 31. Who will issue license to food business operators under railways premises?

Answers: FSSAI license/Registrationfor food premises under Railways are issued by the Railways Designated Officers/FSO notified by Food Authority from time to time.

Q 32. Who will issue license to food business operators under Airport/Seaport premises?

Answers: FSSAI license for food premises in Airport/Seaport are issues by APHO/PHO notified by Food Authority from time to time through Online FLRS system

Q.33 How to renew your license/Registration after expiry?

Ans:FBO can’t renew his License or Registration if it is not applied within 6030 days from the expiry of license/registration. Once the license/registration is expired, the FBO has to apply afresh.

Q. 34 In what circumstances application will be rejected?

Ans: Licensing Officer can reject the application in the case when the required information is not provided within the stipulated time of 30 days

Q 35. Do medical stores need to get a license if they are selling dietary foods and Neutraceuticals?

Ans: All FBO including medical stores have to get FSSAI license/registration.

Q 36. Whether NOC from FSSAI is required for export?

Ans: No NOC is required to be taken from Food Safety and Standards Authority of India for exporting food products from India.

Q 37. Where a FBO can contact for FLRS technical assistance?

Ans: FBO can contact at toll free help desk no 1800112100 or can mail his query to licensing@fssai.gov.in. Further, the homepage of Food Licensing and Registration System (FLRS) show “HOW TO APPLY” which provide step by step information for food business operator to apply for Central/ State License and Registration by himself.

Q 38. What are the requirements for License of different kind of activities at same premise?

Ans: FSSAI license is a premise based license. Multiple kinds of activities carried out at the same premise can be endorsed in the single FSSAI license.

Q 40. What are the types of complaints/Grievance that can be addressed to the FSSAI or State Authorities?

Ans:

Complaint related violation of the provisions of Act and Regulation.
Food Adulteration.
Food poisoning
Food contaminations
Misleading labeling and packaging
Misleading Advertisements
Licensing and registration related grievances.
Counterfeit products
Sub-standard quality of food products
Unhygienic Conditions and malpractices by FBOs.
Complaints against enforcement officers of States and Centre
Queries/suggestions related to Ban of certain food Products (e.g. soft drinks, pan masala etc.).
Unauthorized use of food ingredients.
Miscellaneous like less weight of food products, offer on the particular products and the one related to other departments.

Q 41. How can a consumer register his complaint or grievance?

Ans:Consumers can connect to FSSAI through various channels. Consumers can register their complaints and feedbacks about food safety issues related to adulterated food, unsafe food, substandard food, labelling defects in food and misleading claims & advertisements related to various food products.

Q 42. Channels through which consumers can connect with FSSAI are:

Helpline (Toll Free)
Food Safety Voice
FSSAI APP
Email
WhatsApp/SMS
Facebook
Twitter
Formal representation
Walk-in with prior appointment
GAMA portal for concerns regarding misleading claims and advertisements.
CPGRAM portal
Representations from various associations, organizations, institutions etc.

Q 43. How the complaints are addressed at State level?

Ans: Upon the receipt of complaint/grievance, the Designated Officer may examine the complaint/grievance and if found the samples are required to be lifted or inspection of premises is required, he may forward the same to the concerned food safety officer. Food safety Officer may inspect the premises or may draw samples as per the merits of the case under intimation to designated officer.