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Food Safety and Standards Authority of India (FSSAI)

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One-stop FSSAI directory for all Food business owners. Get clarity on all FSSAI services.

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Food license, FSSAI registration, FSSAI compliance, and certification details covered

  • Streamlined solutions for FSSAI registration, and food licensing
  • Get expert advice on food safety, certification, compliance, public health, training and awareness
  • FoSCoS certification guidance for cloud kitchen and e-commerce
  • Compliance support for Food Safety and Standards Act of 2006
  • Complete guidance to food safety, product approval and public health

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    Introduction to FSSAI

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    The Food Safety and Standards Act, 2006 (India)

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    This act establishes the Food Safety and Standards Authority of India (FSSAI) and regulates food safety and standards in India. FSSAI registration is mandated under this act for businesses involved in activities like manufacturing, processing, packaging, storage, distribution, and sale of food items.

    Establishment of the Food Safety and Standards Authority of India (FSSAI)

    1. The Central Government established the Food Safety and Standards Authority of India (FSSAI) through a notification to enforce this Act. This body has the power to carry out the functions and exercise the authorities assigned to it under this Act.
    1. The Food Safety and Standards Authority of India (FSSAI) was established under the Food Safety and Standards Act of 2006, consolidating various acts and orders that previously handled food-related issues in various Ministries and Departments. The Ministry of Health & Family Welfare, Government of India, is the administrative ministry for FSSAI.
    1. The FSSAI is a permanent legal entity with its own seal. It can acquire, hold, and sell property (both movable and immovable) and enter into contracts. Additionally, it can sue or be sued under the name 'Food Safety and Standards Authority of India.'
    1. The Chairperson and the Chief Executive Officer of the Food Safety and Standards Authority of India (FSSAI) are appointed by the Government of India. The FSSAI headquarters are at FDA Bhawan, Kotla Road, New Delhi – 110 002. The Authority has offices across India in Delhi, Mumbai, Chennai, Kolkata, Guwahati, Lucknow, and Chandigarh.

    Features of the FSSAI Act

    • Single Line of Command: Movement from multi-level and multi-department control to a centralised FSSAI, acting as the single reference point for all matters relating to food safety and standards, regulations, and enforcement.
    • Integrated Response: Addressing strategic issues like novel foods, health foods, nutraceuticals, GM foods, and international trade through a unified approach.
    • Decentralised Licensing: Streamlining licensing procedures for food product manufacturing.
    • Enhanced Consumer Confidence: Building a high degree of consumer trust in the quality and safety of food.
    • State Enforcement: Enforcement of the legislation by State Governments/UTs through designated officials like the State Commissioner for Food Safety, their officers, and Panchayati Raj/Municipal bodies.
    • Shift to Self-Compliance: Encouraging a gradual move from a purely regulatory regime towards self-compliance through robust food safety management systems.
    • International Alignment: Ensuring consistency between domestic and international food policy measures while maintaining public health and consumer protection safeguards.
    • Consumer Awareness: Promoting adequate information dissemination on food empowers consumers to make informed choices.
    • Expedited Case Resolution: Empower FSSAI with compounding and adjudicating cases to reduce court workload and expedite disposal.
    • Graded Penalties: Implementing a system of graded penalties based on the severity of offences.

    The Integrated Acts of FSSAI 2006

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    Prevention of Food Adulteration Act, 1954

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    Fruit Products Order,
    1955

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    Meat Food Products Order, 1973

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    Vegetable Oil Products (Control) Order, 1947

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    Edible OIls Packaging (Regulation) Order, 1998

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    Solvent Extracted Oil, De-oilded Meal, & Edible Flour (Control) Order, 1967

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    Any other order under Essential Commodities Act, 1955 relating to food

    Food Laws

    Food Laws

    Get insights on various food laws implemented by the FSSAI, which supervises food standards across India. Know more about the food laws and compulsory food standards in India.

    Food Safety

    Food Safety

    Understand FSSAI’s role in Food safety, regulatory framework, and Food licensing process in detail. Gain clarity over the efforts on practices for increasing food safety through research and quality assurance. Know more about the standard regulations and Hygiene practices.

    FSSAI Certification

    Certification

    Get insights on FSSAI certification for food business owners, different certification types, and the process to apply through the FoSCoS portal. Gain clarity on Licensing, product approval and export certification process.

    FSSAI Compliance

    Compliance

    Know in detail about FSSAI compliance for FBOs. Get updated information on the requirements for compliance, inspection, enforcement, food testing and the consequences of failing to comply.

    FSSAI Public Health

    Public Health

    Understand the role of FSSAI in maintaining public health, its benefits, and its initiatives related to public health campaigns. Gain clarity on FSSAI’s collaborative efforts to improve public health, nutrition and steps to avoid Foodborne Illness.

    FSSAI Training and Awareness

    Training and Awareness

    Get to know in detail about FSSAI training and awareness programs for staff and employees, FoSTaC training modules, eligibility and its effort towards increasing consumer awareness and Surveillance training.

    FSSAI Food Categories

    Food Categories

    Get a clear framework for FSSAI food categories, the listing of food products, and their FSSR numbers. Know the quality requirements and licensing criteria for food categories like organic, GM foods, dairy, meat, poultry, seafood, fruits, vegetables, cereals, grains, edible oils, and confectionery.

    FSSAI Business Types

    Business Types

    Understand the classification of different food business types under FSSAI, their licensing, registration requirements, quality standards, and regulatory requirements for street food, catering services, restaurants, school canteens, food chains, e-commerce food businesses, cloud kitchens, importers, exporters, and manufacturers.

    FSSAI Regulatory Framework

    FSSAI's framework ensures close cooperation and coordination between the central government (represented by the Food Authority), state governments (represented by the State Food Safety Authorities), and other stakeholders in the food industry. This collaborative approach fosters a shared commitment to food safety and facilitates the establishment of a network of scientific bodies to guide decision-making on complex scientific issues.

    Scientific Committee

    Composed of heads of Scientific Panels and additional independent scientific experts, this Committee provides scientific advice on multi-sectoral and cross-cutting food safety concerns.

    Scientific Panels

    16 specialized Scientific Panels are covering various aspects of food safety, including:

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    Food Additives

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    Pesticide Residues

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    Genetically Modified (GM) Food

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    Biological Hazards

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    Food Labeling

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    Functional Foods

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    Methods of Food Sampling

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    Contaminants in Food

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    Fish & Fishery Products

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    Milk & Milk Products

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    Meat & Meat Products (including Poultry)

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    Cereals, Pulses & Legumes and their products (including Bakery)

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    Fruits & Vegetables and their products (including Dried Fruits and Nuts)

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    Salt, Spices & Condiments

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    Oils & Fats

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    Sweets, Confectionery & Sweeteners (including Sugar & Honey)

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    Water (including flavored water) & Beverages (alcoholic & non-alcoholic)

    Protecting Consumers Through FSSAI

    The public's well-being is paramount, and a national food safety system exists to ensure it. The food safety regulator plays a critical role in achieving this by:

    Ensuring Compliance

    Enforcing food safety laws and regulations is their primary responsibility, safeguarding consumers from harm.

    Building Public Confidence

    Public trust is essential. This requires:

    Low Risk Assurance

    Demonstrating a low risk of foodborne illness through evidence-based risk assessments.

    Effective Monitoring

    Implementing robust food monitoring and analysis systems to detect potential problems swiftly.

    Transparency

    Communicating risk management strategies and actions taken to address any concerns.

    Building a Robust Food Safety System

    Risk Management

    Risk Assessment

    Analyzing food risks with transparent, evidence-based methods.

    Risk Management Strategies

    Developing effective strategies to minimize risks.

    Risk Communication

    Clearly explaining these strategies to consumers.

    Maintaining a Transparent Supply Chain

    Supplier Surveillance

    Regularly auditing, testing, and inspecting suppliers ensures food safety throughout the chain.

    Traceability

    Building a comprehensive traceability system allows for efficient problem identification and resolution.

    Certification

    Supporting due diligence by ensuring suppliers and products are properly certified.

    Regulatory Framework

    The regulator establishes a strong regulatory framework by:

    Setting Standards

    Defining standards and guidelines for food products and enforcing them effectively.

    Accreditation

    Providing a system for accrediting food safety management system certification bodies and food testing laboratories.

    Technical Support

    Offering scientific advice and technical support to government bodies on food safety and nutrition policy.

    Knowledge and Awareness

    Data Collection

    Gathering data on food consumption, risks, and contaminants is crucial for informed decision-making.

    Information Network

    Creating an information network ensures rapid, reliable communication of food safety concerns to the public and relevant stakeholders.

    Capacity Building

    Training Programs

    Providing training programs for those involved in the food industry promotes better food safety practices.

    Standards Development

    Contributing to the development of international food safety standards.

    Public Awareness

    Food Safety Awareness Campaigns

    Promoting general awareness about food safety and standards empowers consumers to make informed choices.

    FSSAI: Business Models, Criteria, and Licensing

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    Central Licence

  • Storage Capacity: More than 50,000 MT

    • State Licence

  • Storage Capacity: Up to 50,000 MT

    • Basic Registration

  • Turnover up to ₹12 Lakhs per annum

    • Business

    Central License

    State License

    Basic Registration

    1. Petty Food Business Operators
    1. Annual Turnover up to ₹12 Lakhs
    1. Dairy Units including Milk Chilling Units
    1. More than 50,000 Liters of Milk per day OR More than 2500 MT of Milk Solid per annum
    1. 10,001 – 50,000 Liters of Milk per day OR 501 MT – 2500 MT of Milk Solids per annum
    2. 501 – 10,000 Liters of Milk per day OR 2.5 MT – 500 MT of Milk Solids per annum
    1. Up to 500 Liters of Milk per day OR Up to 2.5 MT of Milk Solids per annum
    1. Vegetable Oil Processing Units
    1. More than 2 MT per day
    1. 1-2 MT per day
    2. Below 1 MT per day
    1. Turnover up to ₹12 Lakhs per annum
    1. Slaughtering House
    1. Large Animals: More than 50 Small Animals: More than 150 Poultry Birds: More than 1000
    1. Large Animals: 3 to 50 Small Animals: 11 to 150 Poultry Birds: 51 to 1000
    1. Large Animals: 2 Small Animals: 10 Poultry Birds: 50
    1. Meat Processing
    1. More than 500 Kg Meat per day OR More than 150 MT Meat per annum
    1. Up to 500 Kg Meat per day OR Up to 150 MT Meat per annum
    1. Turnover upto ₹12 Lakhs per annum
    1. All Food Manufacturing/ Processing Units
    1. Production Capacity: More than 2 MT per day (No Grains, Cereals or Pulses Milling Units)
    1. Production Capacity: 101 Kgs/Ltrs – 1 MT per Day (All Grains, Cereals, Pulses Milling units)
    2. Production Capacity: 1 MT – 2 MT per Day
    1. Turnover up to ₹12 Lakhs per annum Or Production capacity up to 100 Kgs/Ltrs per day
    1. Proprietary Food
    1. No restriction on production capacity
    1. Food or Health Supplements and Nutraceuticals
    1. No restriction on production capacity
    1. Non-specified Food
    1. No restriction on production capacity
    1. Radiation processing of food
    1. No restriction on production capacity
    1. Substances added to Food
    1. Production Capacity: More than 2 MT per Day
    1. Production Capacity: Up to 2 MT per Day
    1. Turnover up to ₹12 Lakhs per annum
    1. Storage - Cold/Refrigerated
    1. Storage Capacity: More than 10,000 MT
    1. Storage Capacity: Up to 10,000 MT
    1. Turnover up to ₹12 Lakhs per annum
    1. Storage – Atmospheric Controlled + Cold
    1. Storage Capacity: More than 1,000 MT
    1. Storage Capacity: Up to 1,000 MT
    1. Turnover up to ₹12 Lakhs per annum
    1. Storage Without Atmospheric Controlled + Cold
    1. Storage Capacity: More than 50,000 MT
    1. Storage Capacity: Up to 50,000 MT
    1. Turnover up to ₹12 Lakhs per annum
    1. Transporter
    1. More than 100 Vehicles and Turnover more than ₹30 Crores per annum
    1. Up to 100 Vehicles and Turnover up to ₹30 Crores per annum
    1. Single Vehicle and Turnover up to ₹ 12 Lakhs per annum
    1. Wholesaler
    1. Turnover more than ₹30 Crores per annum
    1. Turnover up to ₹30 Crores per annum
    1. Turnover up to ₹12 Lakhs per annum
    1. Distributor
    1. Turnover more than ₹20 Crores per annum
    1. Turnover up to ₹20 Crores per annum
    1. Turnover up to ₹12 Lakhs per annum
    1. Retailer
    1. Turnover more than ₹20 Crores per annum
    1. Turnover up to ₹20 Crores per annum
    1. Turnover up to ₹12 Lakhs per annum
    1. Hotel
    1. Five Star and Above
    1. Three Star and Four Star
    2. One Star, Two Star, or Unrated
    1. Turnover up to ₹12 Lakhs per annum
    1. Restaurants
    1. Turnover more than ₹20 Crores per annum
    1. Turnover up to ₹20 Crores per annum
    1. Turnover up to ₹12 Lakhs per annum
    1. Club/Canteen
      1. Turnover up to ₹20 Crores per annum
      1. Turnover up to ₹12 Lakhs per annum
      1. Caterer
      1. Turnover more than ₹20 Crores per annum
      1. Turnover up to ₹20 Crores per annum
      1. Food Vending Agencies
      1. More than 100 Vending Machines
      1. Up to 100 Vending Machines in only one State/UT
      1. Turnover up to ₹12 Lakhs per annum or Up to 12 Vending Machines in only one State/UT
      1. Exporter
      1. No limit on Capacity or Turnover
      1. Mid-day Meal Caterer
      1. Turnover more than ₹20 Crores per annum
      1. Turnover up to ₹20 Crores per annum
      1. Mid-Day Meal Canteen
        1. Turnover up to ₹12 Lakhs per annum
        1. Turnover up to ₹12 Lakhs per annum
        1. Caterers/ Restaurants/Canteens/ Hawkers/ Petty Retailers
        1. Turnover More than ₹12 Lakhs per annum
          1. Turnover up to ₹12 Lakhs per annum
          1. E-Commerce
          1. No limit on Capacity or Turnover
          1. Head Office/Registered Office
          1. No limit on Capacity or Turnover

          Frequently Asked Questions

          What is the primary role of FSSAI in India?

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          How does FSSAI enforce food safety regulations?

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          What are the key food safety standards set by FSSAI?

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          How can food businesses obtain an FSSAI license?

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          What initiatives does FSSAI have for promoting healthy eating?

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          How does FSSAI engage with consumers?

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          What role does FSSAI play in international food safety?

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          How does FSSAI use technology to enhance food safety?

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