Semester V: Unit 3: Chapter 3.

FSSAI
http://www.fssai.gov.in/

The Food Safety and Standards Authority of India (FSSAI)

has been established under Food Safety and Standards Act, 2006 which consolidates various acts
& orders that have hitherto handled food related issues in various Ministries and Departments.
FSSAI has been created for laying down science based standards for articles of food and to
regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and
wholesome food for human consumption.

Highlights of the Food Safety and Standard Act, 2006

Various central Acts like 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 1988,
Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967, Milk and Milk
Products Order, 1992 etc will be repealed after commencement of FSS Act, 2006.

The Act also aims to establish a single reference point for all matters relating to food safety and
standards, by moving from multi- level, multi- departmental control to a single line of command.
To this effect, the Act establishes an independent statutory Authority – the Food Safety and
Standards Authority of India with head office at Delhi. Food Safety and Standards Authority of
India (FSSAI) and the State Food Safety Authorities shall enforce various provisions of the Act.

Establishment of the Authority

Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for
the implementation of FSSAI. The Chairperson and Chief Executive Officer of Food Safety and
Standards Authority of India (FSSAI) have already been appointed by Government of India. The
Chairperson is in the rank of Secretary to Government of India.

FSSAI has been mandated by the FSS Act, 2006 for performing the following functions:

Framing of Regulations to lay down the Standards and guidelines in relation to

articles of food and specifying appropriate system of enforcing various standards thus
notified.
Laying down mechanisms and guidelines for accreditation of certification bodies
engaged in certification of food safety management system for food businesses.
Laying down procedure and guidelines for accreditation of laboratories and
notification of the accredited laboratories.

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 Semester V: Unit 3: Chapter 3.3

To provide scientific advice and technical support to Central Government and

State Governments in the matters of framing the policy and rules in areas which have
a direct or indirect bearing of food safety and nutrition .
Collect and collate data regarding food consumption, incidence and prevalence of
biological risk, contaminants in food, residues of various, contaminants in foods
products, identification of emerging risks and introduction of rapid alert system.
Creating an information network across the country so that the public, consumers,
Panchayats etc receive rapid, reliable and objective information about food safety and
issues of concern.
Provide training programmes for persons who are involved or intend to get
involved in food businesses.
Contribute to the development of international technical standards for food,
sanitary and phyto-sanitary standards.
Promote general awareness about food safety and food standards.

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 Semester V: Unit 3: Chapter 3.3

DECODING “FOOD SAFETY AND STANDARDS ACT”

You may be aware that the above Act has been implemented on 5th
August, 2011 throughout India. Thus w.e.f. from 5th.August 2011, all earlier food laws / acts
such as PFA, FPO, Agmark, M & MPO, EO, VAO, Milk Supplements Order & Feeding Bottle
Order are scrapped, null and void.
The enactment of Food Safety & Standards Act and establishment of the Food Safety and
Standards Authority of India (FSSAI) is a landmark development which will have a pervasive
impact on all segments of the Indian Hospitality Industry. It becomes obligatory on all food
business operators to acquire license under this Act either before the expiry of their existing
license or by 5th August, 2012, whichever is earlier. The processing of license takes 60 days.
Download Form B from the
link: http://www.fssai.gov.in/Portals/0/Pdf/Application%20for%20Registration%20&%20Renew
al.pdf
For hotels less than 3 Star, the license fee is Rs.2000/-p.a.
For hotels above 3 Star, the fee is Rs.5000/- p.a.
It is recommended that hotels apply for a 5 year license.
By 12th.August 2012, all Food Business Operators must have license or should have applied for
the license.

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 Semester V: Unit 3: Chapter 3.3

STEP WISE LICENSE PROCESS

1) Register your company as a FBO (Food Business Operator)

Go to the link: http://www.fssai.gov.in/Default.aspx
Select: - FLRS (Food Licensing and Registration System) on the left hand menu under the
Heading FSSAI ONLINE.
Sign up for Self Care portal:http://foodlicensing.fssai.gov.in/UserRegistration.aspx
After successful signing up, you shall receive a mail in the email mentioned during the sign up
process.
Log in with the registered username and password on the
link:http://foodlicensing.fssai.gov.in/UserLogin/Login.aspx
Select License/Registration from the
link:http://foodlicensing.fssai.gov.in/SLS/FBO/FBOHome.aspx
Then select: Apply for License registration under the title License/Registration.
Select “STATE”
Tick on relevant “KIND OF BUSINESS”
In case of any clarifications, please click on the Help Desk link after logging in
to http://foodlicensing.fssai.gov.in/UserLogin/Login.aspx
Alternatively, you can write a email to: complaintfssai@gmail.com
Or send queries by post to:
DIRECTOR ENFORCEMENT,FDA Bhawan near Bal Bhavan, Kotla Road, New Delhi -
110002 India.

2) Pay Challan & get UID No.

UID No. is PRN.
3) After payment of challan, within 14 days a designated officer calls up for doubts.
4) Within 30 days, an inspection happens and the inspection report comes within 30 days.
5) License has to be received within 60 days. If there is no communication from FSSAI within 60
days, it is assumed that the license is granted.
LICENSE IS FOR THE ENTIRE PREMISES & NOT FOR INDIVIDUAL OUTLET.
It is recommended that hotels apply for a 5 year license.

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 Semester V: Unit 3: Chapter 3.3

DIFFERENCE BETWEEN THE OLD LAWS & THIS ONE?

OLD LAW
It was a Product Based Law
Focused on Adulteration
There was no adjudication possible
Permitted colors were allowed to be used
within limits.
NEW LAW
It is a Process Based Law
Focuses on sub standard and unsafe food
products.
Compounding of offences and adjudication
possible.
No food colors allowed in any food, exceptions
though are Indian sweets, Bakery products,
Confectionaries, Ice creams, packed juices and
Dal Bhujiya.

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 Semester V: Unit 3: Chapter 3.3

REASONS FOR FOOD SPOILAGE

This law deals with Food, Water & Personal Hygiene.

1) Temperature
2) Personal Hygiene
3) Improper Cooking
4) Improper Storage
5) Time
6) Humidity
7) Bad process
8) Bad Raw Material
9) Bad Water Quality
10) Foreign Matter
11) Lack of Waste Disposal
12) Chemical Residue
13) Pests
14) Cross Contamination
15) Illness or Injury to Staff
16) Improper Additives or Essences.
17) Bad Drainage
18) Use of non food grade equipment
19) Bad packing material
20) Droppings of birds or rodents.
21) Improper sanitation.

Thus, if you control and take proper care of the above pointers, the food served in your premises
is ought to be safe for human consumption.

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 Semester V: Unit 3: Chapter 3.3

RECORDS & DOCUMENTS TO BE MAINTAINED BY FBO

(Food Business Operator)

1) Receiving time table

2) MFP Inspection Procedure
3) Vegetable Washing Schedule
4) Approved Vendor List
5) Perishable Specification Manual
6) Legal Verification Matrix (Agency – Renewal Date – Status)
7) Supplier Audit Checklist (Audit two suppliers a month)
8) Material Rejection Record
9) PCD (Pest Control Devices) Map
10) Rodent Bait Diagram
11) Store Discard Policy
12) FIFO (First In First Out) or FEFO (First Expired First Out)
13) Slow Moving & Non Moving Food Materials
14) Physical Inspection record of raw materials
15) Copy of Import Clearances.
16) MSDS (Material Safety Data Sheet) of Pest Chemicals
17) Pest Chemicals Dilution Chart
18) Water Treatment Plan & Diagram
19) Sewage Treatment Plan & Diagram
20) Grease Trap Cleaning Procedure
21) Kitchen Uniform Washing Procedure
22) Color Coding of Dusters
23) Waste Disposal Plan
24) Exhaust Hood Cleaning Procedure
25) Dish Wash Temperature Record
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 Semester V: Unit 3: Chapter 3.3

26) Pot Wash Temperature Record

27) Cooking Temperature Record
28) Hot Buffet Temperature Record
29) Cold Buffet Temperature Record
30) Re-Heating Temperature Record
31) Walk in Cooler Temperature Record
32) Walk in Freezer Temperature Record
33) Micro Biology Report of Food
(6 samples per quarter is the guideline)
34) Chemical and Micro Biology Report of Water
35) TDS (Total Dissolved Solids) Ph Chlorine Monitoring Record of Swimming Pool
36) Buffet Reject Food Handling Procedure
37) ODC (Outdoor Catering) Vehicle Inspection Record
38) Hand Swab Reports
(1/5th of food handlers per month is the guideline)
39) Food Handler’s Medical Certificate
40) Illness and Injury Reporting System
41) Used Oil Handling Procedure
42) AHU (Air Handling Unit) and FCU (Fan Coil Unit) Cleaning Procedure
43) Legionella Testing Report of AC Water
44) OHT (Over Head Tank) Cleaning Procedure
45) Food Safety Compliant Handling Mechanism
46) Pest Control Schedule of Receiving, Stores, Kitchen & Restaurants.
47) Sanitation Schedule of Receiving, Stores, Kitchen & Restaurants.

It is rightly said by an anonymous author that:

Safety is as simple as ABC - Always Be Careful.

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