Top Queries on Food Products’ Licensing Answered by FoodSafetyHelpline

Top Queries on Food Products' Licensing Answered by FoodSafetyHelpline

Top Queries on Food Products’ Licensing Answered by FoodSafetyHelpline

FoodSafetyHelpline Answers the following queries:

Question: Do I have to take FSSAI certificate to export some food products?

Answer: You have to obtain a Central License from The Food Safety & Standards Authority of India. If you are doing 100% Export of you food products then read the following article:Exporting FBOs

Question: If I want to market a third party manufactured finished product with my brand name, do I have to procure a FSSAI License?

Answer: Yes, you will have to obtain a License under The Food Safety & Standards Act, 2006.

Question: Does proprietary food items are allowed to add herbs?

Answer: Herbs can be added to the proprietary food articles, provided those herbs are allowed to be used in the standardized products (standards are prescribed for such herbs). FSSAI had issued draft regulations where they have discussed herbs. You can read more on this: Draft regulations on Nutraceuticals & Health Supplements

Question: Are the Additives produced by microbial fermentation are permitted?

Answer: Yes, they can be produced by microbial fermentation. But the food product should meet the microbial requirements as prescribed under Appendix B of the Food Safety & Standards (Food Products Standards & Food Additives) Regulations, 2011.

Question: If I want to market a third party manufactured finished product with my brand name do I have to procure a FSSAI License?

Answer: Yes, you will have to obtain a license under The Food Safety & Standards Act, 2006. You will also have to ensure that manufacturer of the food product is also licensed under FSSAI regulations.

Question: I am purchasing pre-packed food from manufacturers from multiple states. Now, I want to repackage that food under my brand name and sell it. Is it legally possible? Also, which licenses I need to take for the same?

Answer: You will have to obtain a license/registration for a re-packer. Now there is an online procedure for the same.

Question: Shall FSSAI issue license for Proprietary Food?

Answer: You have to contact the licensing authority of your area concerned.

Advertisements

The Use of Nanotechnology in Future Food Processing

The Use of Nanotechnology in Future Food Processing

The Use of Nanotechnology in Future Food Processing

Nanotechnology and Nano-science is the study of phenomena and materials, and the manipulation of structures, devices and systems that exist at the nanoscale, which is less than100 nanometres (nm) in size.

The U.S. National Nanotechnology Initiative (NNI) has provided this definition which lets us practically understand how small a nanoscale actually is and which also shows why nanotechnology could be important for food processing.

A nanometre is one-billionth of a meter. A sheet of paper is about 100,000 nanometres thick; a single gold atom is about a third of a nanometre in diameter. Dimensions between approximately 1 and 100 nanometres are known as the nanoscale. Unusual physical, chemical, and biological properties can emerge in materials at the nanoscale. These properties may differ in important ways from the properties of bulk materials and single atoms or molecules.

Food production and processing with nanotechnology

Since properties of food at the nano level are different they could be used to advantage in the food processing industry. Food industry analysts feel that nanotechnology will be used to transform food at the atom level. Foods in the future will be designed by shaping atoms and molecules. Food wrapping will be termed ‘smart’ because it will be able to detect spoilage and the presence of harmful contaminants. By using nanotechnology future foods will be able to change their colour, flavour or nutrient content to suit the tastes and health needs of individual consumers.

Food fortification and modification

Nanotechnology researchers are working on nano-encapsulated nutrients. Nano encapsulated nutrients will be used to fortify processed food while the appearance will be boosted with nano-developed colours. Nano modification will enable the removal of fats and sugar content from processed foods. Food fortification in the future will help to increase nutritional claims about a specific processed food. Medically beneficial nano-capsules could be included in processed foods like biscuits or chips and marketed as being good for health. Nanotechnology could be used to modify foods like ice-cream and chocolate so that they have less sugar and fat content. Fats and sugars could be reduced or replaced by other substances. Nanoparticles could be used to prevent the human body from digesting or absorbing these components of the food. Somewhere in the future the Nano industry could market vitamin and fibre-fortified; fat and sugar-blocked junk food as food that promotes health and reduces weight!

Interactive smart food

Food Processing Companies have already begun to design ‘smart’ foods that interact with consumers so they can be personalised according to their choice of colour, flavour and nutrient requirements. Companies are in the process of developing a clear, tasteless drink that contains hundreds of flavours in latent nano capsules. A domestic microwave could be used to trigger the release of colour, flavour, concentration and texture that the individual chooses. ‘Smart’ foods would in the future be able to detect if an ingredient causes allergic reactions in a person and could block it. People with special dietary needs would be able to receive additional nutrients as the nanotechnology would be able to detect the need of calcium, magnesium etc. and release that into the food.

Intelligent packaging

Nanotechnology will dramatically extend shelf life of processed foods with ‘smart’ packaging. A reputed company already has a patents for an invisible and edible nano wrapper that will envelope foods, to prevent gas and moisture exchange. ‘Smart’ packaging is being developed which will contain Nano-sensors and anti-microbial activators capable of detecting food spoilage. These will release nano-anti-microbes to extend food shelf life, enabling supermarkets to store foods for longer periods before sale than is possible at present. An invisible tiny chip or nano sensors could be embedded into food products to act as barcodes. These nano sensors would emit a signal that would allow food, including fresh food, to be tracked from paddock to factory to supermarket and beyond.

Food safety and nanotechnology regulations

The food market requires technologies in food processing that will provide fresh, authentic, convenient and flavourful food products so as to keep ahead in the market. Nanotechnology can be targeted to help lower costs of food additive ingredients and increase shelf life and improve freshness and quality of processed foods. With nanotechnology’s development of smart packaging you would have packaging material that would be able to repair small holes or tears, respond to environmental conditions such as temperature and moisture changes and alert the customer if the food is contaminated.

Another use of nanotechnology would be to develop analytical methods in processed foods so chemical contaminants, viruses or bacteria in food system could be detected. This will result in enhanced food safety for processed foods. Nanotechnology is the technology that could be used for future foods and would revolutionize the food processing industry. However, there would also be a need for a regulatory system to manage risks associated with nano foods and use of nanotechnology in the food processing industry to ensure food safety.

FSSAI clarifies all aspects regarding Proprietary Food

The FSSAI clarifies all aspects regarding Proprietary food

The FSSAI clarifies all aspects regarding Proprietary food

The FSSAI has clarified all aspects regarding proprietary food regulations through an FAQ notification which the Food Business Operators can consult to clarify any doubts about the standards, definition, ingredients and additives used, licensing, labelling requirements in proprietary foods. The provisions of this notification have been enforced from 15 January 2016 and are required to be followed by the Central and State Authorities and all Food Business Operators (FBOs).

At the outset FSSAI has stated that it understands the need for a specific framework to manufacture and market proprietary foods. While they understand, that stakeholders require flexibility to innovate but there is also a need to adhere to global best practices. FSSAI has stated that it has issued a notice on 23 December 2015 for the “Operationalization of standards for Food Additives for use in various Food Categories” for expanded list of food additives in different food and food categories. The Apex Food Regulator has at the same time emphasised that use of the expanded list of food additives in proprietary foods puts the onus of food safety squarely on the shoulders of the Food Business Operators.

The earlier regulation that defined proprietary foods as foods that have not been standardised under the FSSAI regulations has been amended. Under the new operationalized amendment the scope of proprietary foods is as follows

  • In this notification proprietary foods cover all non-standardised foods for which no identifiable standards have been prescribed in the FSSAI regulations. However, the category of novel foods, foods for special dietary uses, functional foods, nutraceuticals and health supplements are not included as proprietary foods.
  • If there is any deviation or change in the specific quality parameters (such as TSS, ash content etc.) of any standardised food then the resultant product cannot qualify as proprietary food.

To the question of seeking approval from FSSAI for any proprietary food complying with the provisions as laid down in this notice the FSSAI said that any proprietary foods complying with the provisions of this notification will not require any pre-approval from the FSSAI. Again the FSSAI has emphasised that even though the FBO might not require product approval but the FBO will be fully responsible for the safety of the proprietary food that is in compliance with provisions of this notice.

Which ingredients besides additives can be used in proprietary foods?

  • Ingredients which are standardised or are permitted to be used in standardised products under the Food Safety and Standards (Food Products Standards and Additives) Regulations 2011 can be also used in proprietary foods
  • Any ingredient besides those mentioned above and which are already approved under the erstwhile product approval process can be used
  • Added vitamins and minerals should not exceed 30 per cent of recommended Daily Allowance (RDA) for Indians when used in proprietary foods.

Which food additive can be used in proprietary foods?

The following additives can be used in proprietary foods

  1. Food additives that are permitted in Chapter 3 and Appendix A of the Food Safety and Standards (Food Product Standards and Additives) Regulation 2011, for that food, food category or sub-category as amended from time to time can be used in proprietary foods.
  2. All Food additives permitted in specific food or food category or subcategory that have become operational as per the FSSAI “Notice for operationalization of standards of Food Additive” for use in the various categories of food dated 23 December 2015 can be used.
  3. Besides those additives mentioned above, if FBOs have received approval for any additives under the previous product approval process then they may continue to use them.

Is there any change in licensing requirement and what documents are required?

  1. Licensing for proprietary foods will be granted for the specific foods or food category or sub category when the FBO requests for it in the application form and in accordance with the licensing regulation but there will be no requirement for any product approval.
  2. FBOs can also get new proprietary food incorporated into the existing license.
  3. Any proprietary foods already included in the existing licences will remain valid.
  4. Documents that are required to be deposited with the State/Central Licensing Agency are as per Annexure 2 of the Food Safety and Standards (Licensing and registration of Food Business) Regulations 2011

How will an intermediate product to be used by another industry be governed under this regulation?

Intermediate products (food/ food additive premixes) can contain ingredients permitted in this regulation and can contain additives as per Food Safety and Standards (Food Product Standards and Food Additives ) Regulation 2011 and /or Standards for food additives that have been operational through the notice of 23 December 2015 issued by FSSAI. FBO’s have the responsibility to ensure that the finished product prepared using such premixes/ intermediate products contain only those additives that are permitted under the regulations.

FSSAI has also clarified how the FBOs will comply with provisions of the notice to mention category on the label along with its name, nature and composition

  • “Category” means category of the food as per the category and sub-category system provided in the Food Safety and Standards (Food Product Standards and Food Additives ) Regulation 2011 and permitted by the “notice for operationalization of standards for Food Additives for use in various food categories dated 23 December 2015 issued by FSSAI

For labelling purpose, the FBO can use the product name along with the category number.

  • Name, nature and composition are as provided in the Food Safety and Standards (Packaging and Labelling ) Regulation 2011 where
  • Name –means the generic name
  • Nature- means the description of the food contained in the package
  • Composition means list of ingredients in descending order
  • The FBOs that have got product approval under the previous product approval process can comply with the provisions of the new labelling regulations within a period of six months from the 23 March 2016.

To ensure safety standards the proprietary foods should comply with contaminants (chemical and microbiological) specifications prescribed for ingredients as applicable. In case of final product FBO should ensure that the food does not contain any pathogen organisms at a level that could render it unsafe.

Regulations for special purpose foods

FSSAI says that since novel foods, foods for special dietary use, functional food, nutraceuticals, health supplements and such other articles of food which the central government may notify in this behalf are excluded from definition of proprietary foods in these regulations so these special purpose foods will be governed by their own regulations as and when notified. If any FBO is manufacturing or selling foods under this special category, and if they have product approval. Then they can continue to be manufacture/ sell such products till such time as the specific regulations in this regard are notified.

தரமற்ற ஆட்டிறைச்சி விற்பனை

கரூர்:

கரூர் நகராட்சி பகுதியில், தரமற்ற ஆட்டிறைச்சி குறைந்த விலையில் விற்பனை செய்யப்பட்டு வருகிறது. இதை சமைத்து சாப்பிடும் பொதுமக்கள், வயிற்று உபாதை உள்ளிட்ட பல்வேறு நோய்களுக்கு ஆளாகும் நிலை ஏற்பட்டுள்ளது. ஒரு கிலோ ஆட்டிறைச்சி, 400 ரூபாய் முதல், 500 ரூபாய் வரை விற்பனை செய்யப்படுகிறது. குறிப்பாக கரூர், வெங்கமேடு உள்ளிட்ட சில பகுதிகளில் ஒரு கிலோ தரம் குறைந்த ஆட்டிறைச்சி, 300 ரூபாய்க்கு கூவி கூவி விற்பனை செய்யப்படுகிறது.

இதுகுறித்து பொதுமக்கள் கூறியதாவது: கர்நாடகா, ஆந்திரா உள்ளிட்ட மாநிலங்களில் இருந்து ஆடுகளை விலைக்கு வாங்கி வந்து, இறைச்சிக்காக வெட்டுகின்றனர். இந்த ஆடுகள் வளர்க்க ஊசி மற்றும் மருந்து கொடுக்கின்றனர். இதனால், ஆடுகள் எடை அதிகரித்து விடுகிறது. வெளிமாநிலத்தில் கொண்டு வரப்படும் ஆடுகளை வெட்டி, குறைந்த விலையில் விற்பனை செய்யப்படுகிறது. வியாபாரிகளிடம் இதுகுறித்து கேட்டால், ‘பிராய்லர் கோழி போல, பிராய்லர் ஆடுகள்’ என்கின்றனர். ஒரு கிலோ, 300 ரூபாய்க்கு விற்பனை செய்யப்படும் ஆட்டிறைச்சி, விரைவாக வெந்து விடுகிறது. ஆனால், சாப்பிட்டால் ஜீரணம் ஆகாமல் வயிற்று உபாதை ஏற்படுகிறது. குறைவான விலைக்கு விற்பனை செய்யப்படும், ஆட்டிறைச்சி குறித்து, உணவு பாதுகாப்பு துறை உரிய நடவடிக்கை எடுக்க வேண்டும். இவ்வாறு அவர்கள் கூறினர்.

பேக்கிங் குடிநீரின் தரம் ஆய்வு செய்யப்படுமா? கோடை வெயில் எதிரொலியால் விற்பனை அதிகரிப்பு

தர் ம புரி, மார்ச் 30:
தர் ம புரி மாவட் டத் தில் பேக் கிங் குடி நீர் விற் பனை இரு ம டங் காக அதி க ரித் துள் ளது. இதை ய டுத்து பேக் கிங் குடி நீ ரின் தரம் குறித்து உணவு பாது காப்பு அதி கா ரி கள் சோதனை நடத்த வேண் டும் என கோரிக்கை எழுந் துள் ளது.
தர் ம புரி மாவட் டத் தில் ஒகே னக் கல் குடி நீர் வினி யோ கம் செய் யப் பட் டா லும், அதில் கிணற்று நீரை கலந்து நக ராட்சி, பேரூ ராட்சி, ஊராட்சி நிர் வா கங் கள் வினி யோ கம் செய் கின் றன. இத னால் பெரும் பா லா ன வர் கள் வாட் டர் கேன் தண் ணீ ரையே பயன் ப டுத் து கின் ற னர். குடி நீ ரால் ஏற் ப டும் நோய் க ளில் இருந்து தங் களை பாது காக்க மக் கள் நினைப் ப தால், பாட் டில் தண் ணீர் விற் பனை பஸ் ஸ்டாண்ட், ஷாப் பிங் கு கள் உள் ளிட்ட அனைத்து இடங் க ளி லும் அதி க மாக உள் ளது. பல வீடு க ளில் ஆர்ஓ பிளான்ட் பொருத் தப் பட் டுள் ளது. அவ் வாறு ஆர்ஓ பொருத்த வச தி யில் லா த வர் கள் பேக் கிங் குடி நீர் வாங்கி பயன் ப டுத் து கின் ற னர்.
தர் ம புரி மாவட் டத் தில் ஒகே னக் கல் குடி நீர் வினி யோ கம் செய் யப் பட் டா லும், அதில் கிணற்று நீரை கலந்து நக ராட்சி, பேரூ ராட்சி, ஊராட்சி நிர் வா கங் கள் வினி யோ கம் செய் கின் றன. இத னால் பெரும் பா லா ன வர் கள் வாட் டர் கேன் தண் ணீ ரையே பயன் ப டுத் து கின் ற னர். குடி நீ ரால் ஏற் ப டும் நோய் க ளில் இருந்து தங் களை பாது காக்க மக் கள் நினைப் ப தால், பாட் டில் தண் ணீர் விற் பனை பஸ் ஸ்டாண்ட், ஷாப் பிங் கு கள் உள் ளிட்ட அனைத்து இடங் க ளி லும் அதி க மாக உள் ளது. பல வீடு க ளில் ஆர்ஓ பிளான்ட் பொருத் தப் பட் டுள் ளது. அவ் வாறு ஆர்ஓ பொருத்த வச தி யில் லா த வர் கள் பேக் கிங் குடி நீர் வாங்கி பயன் ப டுத் து கின் ற னர்.
தர் ம புரி மாவட் டத் தில் கேன் க ளில் பேக் கிங் குடி நீர் விற் பனை செய் யும் நிறு வ னங் கள் 50க்கும் மேற் பட் டவை உள் ளது. இது தவிர சேலம், கரூர் மாவட் டங் க ளில் இருந் தும் கேன் குடி நீர், தர் ம புரி மாவட் டத் திற்கு விற் ப னைக் காக கொண்டு வரப் ப டு கி றது.
நடப் பாண் டில் மார்ச் மாதத் தி லேயே கோடை காலம் துவங்கி விட் டது. இத னால் குடி நீ ரின் தேவை இரு ம டங் காகி, பேக் கேஜ்டு குடி நீர் கேன் கள் விற் ப னை யும் அதி க ரித் துள் ளது. கேன் க ளில் அடைக் கப் பட்டு விற் பனை செய் யும் பாது காக் கப் பட்ட குடி நீர் முறை யாக சுத் தி க ரிக் கப் பட் டுள் ளதா என உணவு பாது காப்பு அதி கா ரி கள் திடீர் ஆய்வு நடத்த வேண் டும் என கோரிக்கை எழுந் துள் ளது.
இது பற்றி பொது மக் கள் கூறு கை யில், ‘கோடை காலம் என் ப தால் வழக் கத்தை விட குடி நீர் தேவை அதி க மாக உள் ளது. 4 பேர் உள்ள வீட் டிற்கு வாரத் திற்கு 75 லிட் டர் குடி நீர் தேவைப் ப டு கி றது. கோடை என் ப தால் இது 150 லிட் ட ராக உயர்ந் து விட் டது. 3 கேன் வாங் கி ய வர் கள் 6 கேன் வரை வாங்க வேண் டி யுள் ளது. கடந்த சில நாட் க ளாக கேன் க ளில் அடைக் கப் பட் டுள்ள குடி நீர் சுவை மாறி வரு கி றது. எனவே, சுத் தி க ரிக் கப் பட்ட குடி நீரை தான் பேக் கிங் செய் கி றார் களா என உணவு பாது காப்பு அதி கா ரி கள் சோதனை நடத்த வேண் டும்’ என் ற னர்.

Crackdown on fruit vendors using chemicals

Noting a rise in complaints against fruit vendors and traders for using harmful chemicals to ripen fruits, the city police will be launching a crackdown from Wednesday on outlets and godowns.
The State government has banned the use of Calcium Carbide (CaC2) and had asked municipal bodies and officials from the Commissioner of Food Safety to take the help of traders to effectively prohibit use of Calcium Carbide.
It had also directed the Institute of Preventive Medicine (IPM) and Commissioner of Food Safety to inspect commercial establishments selling fruits to ensure implementation of Food Safety and Standards Act (FSSA), 2006, which bans use of Calcium Carbide.
Apart from the CaC2, the authorities are also keeping a watch on traders using ethane and ethephon for ripening. According to health experts, inappropriate use of these chemicals results in health problems.
The Hyderabad High Court also asked the government to initiate action against fruit traders and vendors who are using harmful chemicals for ripening fruits.

Vendors warned against artificial ripening

Khammam:
                                            The Food Safety Department officials on Tuesday conducted raids on the fruit stalls to check the presence of calcium carbide (CaC2) content in the stocks in Khammam. A team of food inspectors led by Zone-V Warangal Assistant Food Control Officer N Prabhakar Reddy inspected several wholesale and retail shops in the city.
The officials, who raided wholesale fruit market behind Vinoda Mahal theatre and other cold storage units, collected samples. Prabhakar Reddy said that the collected samples would be sent for laboratory examination. Stating that nine out of the 16 fruit samples collected hitherto from the city’s shops were found ripened artificially using calcium carbide and other chemicals, he warned that authorities were preparing to file criminal cases against those vendors.
He said that calcium carbide can cause cancer as it contains traces of Arsenic and Phosphorous Hydrides. It might be noted here that calcium carbide crystals absorb moisture and produce acetylene gas that aids in the artificial ripening of the fruit. P Chandrasekhar, A Rajendranath, V Srinivas, R Krishna Kumar and TV Ramana Kumar and other officials took part in the raids.