FAQs on Enforcement
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?
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;
List of FBOs falling under different categories
|Registration||Central Licensing||State Licensing|
All FBOs except mentioned in Column 1 and 2
All grains, cereals and pulses milling units.
Q 27. What are the criteria for registration?
Q 25. Which kind of business should be selected?
Ans:FBO can select kind of business from the following list:
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)|
|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)|
|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)|
|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|
|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)|
|31||1.6.4. 1||Plain processed cheese|
|32||1.6.4. 2||Flavoured processed cheese, including containing fruit, vegetables, meat etc.|
|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|
|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|
|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 22.214.171.124|
|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 126.96.36.199|
|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, 12.9.1,188.8.131.52 and 184.108.40.206|
|83||4.2.2. 8||cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds|
|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|
|93||5.2.3||Nougts and marzipans|
|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)|
|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|
|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)|
|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 220.127.116.11 and 18.104.22.168|
|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|
|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|
|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|
|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|
|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|
|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||22.214.171.124||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|
|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|
|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 126.96.36.199 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|
|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|
|232||14||Beverages, excluding dairy products|
|233||14.1||Non-alcoholic ("soft") beverages|
|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)|
|261||14.2. 6||Distilled spirituous beverages containing more than 15% alcohol|
|262||14.2. 7||Aromatized alcoholic beverages|
|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)
Q29. What is the fee structure for Central/State license and Registration certificate?
|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|
|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|
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 firstname.lastname@example.org. 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?
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:
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.