FSSAI Directions Regarding Food Category for Sweets Snacks and Savouries for Licensing

FSSAI has issued an order dated 19 July 2021 regarding Food Category for Registration / Licensing of FBOs manufacturing Indian Sweets and Snacks & Savouries.

1. FSSAI has received several representations from Industry Associations regarding difficulties being faced by various small and medium scale manufacturers/ packers of Indian Sweets and Snacks & Savouries products due to unavailability of standards of these products under such Food Safety and Standards Regulations. As a result, such small and medium food business operators are required to obtain the central license under the proprietary food products, which is not only costly but also entails onerous compliances for the said category.
2. In order to ease out the licensing / registrations for such small and medium food businesses manufacturing Sweets and Snacks & Savouries, the FSSAI has decided to assign the Food Product Category 18 in the Food Safety Compliance System (FoSCoS) under ‘General Manufacturing’ Kind of Business. This will enable such FBOs involved in manufacturing of Indian Sweets and Snacks & Savouries to apply for registration, State License or Central License, as per the eligibility criteria based on their production capacity and turnover. Detailed categorisation of Food Product Category 18 is as below.

18: Indian Sweets and Indian Snacks & Savouries Products

18.1     Indian Sweets

18.1.1  Milk based Sweets

• 18.1.1.1 Khoa based Sweets
• 18.1.1.2 Chhana based Sweets
• 18.1.1.3 Fermented milk products based Indian Sweets
• 18.1.1.4 Other composite milk products based Indian Sweets

18.1.2  Cereal or pulses flour/starch-based Sweets

• 18.1.2.1 Cereal based Sweets
• 18.1.2.2 Pulses based Sweets
• 18.1.2.3 Starch based Sweets
• 18.1.3  Dry Fruit and nuts-based Sweets
• 18.1.4  Indian Confections
• 18.1.5  Fruit and Vegetables based Sweets

18.2     Indian snacks & savouries products

• 18.2.1  Cereal or pulses flour/ Starch based snacks & savouries
• 18.2.2  Fruit and vegetable-based snacks & savouries
• 18.2.3  Dry fruits and nuts-based snacks & savouries
• 18.2.4  Ready to eat and Ready to cook products

Note: Detailed descriptors of these categories are given at Annexure I

3. It is clarified that the above-mentioned Food Product Category 18 shall not be applicable to those products whose standards have already been defined by FSSAI and mapped in Food Safety Compliance System under Food Products Category 01-14 for Licensing and Registration purpose.
4. Further, while applying FSSAI registration/license for the above food category/products, FBOs shall take note of the following:
5. The food product categories mentioned at para 2 above, shall be allowed for registration/licensing as per the eligibility criteria as given in the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
6. The food products under sub categories under 1 Indian Sweets shall be allowed to use the additives of applicable categories as specified in Table 1 of Annexure II and the food products under sub categories under 18.2 Indian Snacks & Savouries Products shall be allowed to use the additives of applicable categories as specified in Table 2 of Annexure II. With regard to the GMP table, all additives allowed at GMP may also be allowed in products covered under these categories.
7. Any FBO who is manufacturing any Indian Sweets and Snacks & Savouries which is already licensed under proprietary food need not to get their license modified to license under these new categories.
8. Further any FBO, whose product does not fall under FPC 18 Indian Sweets and Indian Snacks & Savouries, shall be licensed under proprietary foods as per the pre-existing categories.
9. The other FBOs such as caterers, restaurants and other food services which serve/sell fresh unpackaged Sweets/Snacks & Savouries at their premises shall obtain registration / license as per the existing food categories as per their eligibility. It is clarified that, FBOs selling pre-packaged Sweets/Snacks & Savouries, shall obtain license for General Manufacturing Kind of Business under FPC 18 as per eligibility criteria.
10. Contaminants including heavy metals and Pesticide residues: as specified for the category “Foods not specified’ under Food Safety and Standards (Contaminants, Toxins and Residues) Regulation, 2011 shall be applicable for the products covered under these categories.
11. Microbiological requirements as per Appendix-B of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – as specified for the base product which is used in the preparation of Sweets and Snacks & Savouries shall be applicable for the products covered under these categories. For example- Major raw material- Milk in Milk based Sweets.
12. Aflatoxin/DON/NOTs as per Food Safety and Standards (Contaminants, Toxins and Residues) Regulation, 2011: as specified for the base product which are used in the preparation of Sweets and Snacks & Savouries shall be applicable for the products covered under these categories. For example- Nuts used in the preparation of snacks.
13. At present, Food Product Category 18 is created for the purpose of Licensing and Registration of Food Businesses for the Indian Sweets and Indian Snacks & Savouries (as mentioned) and sub-categories of FPC 18 have been mapped with existing sub-categories of FPC 1 to 16, so that the testing of horizontal standards can be performed. The vertical standards of food products will be finalised and notified in due course.
14. FBOs involved in Kind of Businesses other than manufacturers and having Food Product Categories under following categories shall be allowed to conduct their food business activities for the products covered under FPC 18 without modifying their existing license.

• 01-Dairy products and analogues, excluding products of food category 2.0
• 04-Fruits and vegetables (including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
• 05-Confectionery
• 06-Fruits and vegetables (including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
• 15-Ready to eat Savouries
• 16-Prepared Food

Annexure -1

FOOD CATEGORY DESCRIPTIONS

18.1 Indian Sweets

Sweets also known as Mithais in India are the products originating from Indian heritage and culture and may be prepared using a number of ingredients namely, sugar, jaggery, honey, milk, dry fruits, nuts, cereals and their flour or starch, pulses and their flour, fruits, vegetables, spices, edible vegetable oil, ghee in various forms, styles or consistencies. The common names are Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogolla and similar sweets sold by any name, etc. These products may be prepared by various processing methods including concentration, frying, coagulation by heat or acid or any other appropriate method as per the intended use of the product.

18.1.1  Milk based Sweets

Includes dairy based Indian sweets which may or may not be flavoured.

18.1.1.1  Khoa based Sweets

Includes Indian sweets prepared from milk concentrated or partially desiccated, khoa (cow or buffalo milk concentrated by boiling), sugar or Artificial sweetener, wheat flour, edible vegetable oil, ghee, spices and other ingredients. Examples include– Rabri, Basundi, Milk cake, Peda, plain burfee, Dhoda burfi, Singori and other similar products sold by any other name.

18.1.1.2 Chhana based Sweets

Includes sweets prepared from heat and acid coagulated milk products (milk – heat coagulated aided by acids like citric acid, lactic acid, malic acid, etc), chhana (cow or buffalo milk, heat coagulated aided by acids like citric acid, lactic acid, malic acid, etc), sugar or Artificial sweetener, spices and other ingredients. Examples include chenna/channa based sweets sold by name of Bengali sweets, i.e., Cham cham, Raj bhog, Ras malai, Rasogolla, Rasbhari, etc., Chhana toast, Khirmohan and other similar products sold by any other name.

18.1.1.3 Fermented milk products based Sweets

Includes sweets prepared using appropriate cultures to ferment the milk at specific temperature and for specific duration along with other ingredients.

18.1.1.4 Other composite milk products based Sweets

Includes those milk-based sweets which are a mix of milk and other ingredients and does not fall under any of the above defined categories. For example- Rice Kheer, Firni, Makhana kheer, payasam, and other similar products sold by any other name.

18.1.2 Cereal or pulses flour/starch based Sweets

Includes Indian sweets containing cereal and/or pulses flour, starch or grain as the main ingredient.

18.1.2.1 Cereal based Sweets

Cereals (including millet) or starch-based sweets and starchy pudding based desserts, cereal based desserts and may contain sugar or artificial sweetener, wheat flour, edible vegetable oil, ghee, spices and other ingredients. Includes Jalebi, Suji halwa, tapioca halwa, Modak, Malpua, Ghewar, Gur shakkar para, Paotharekulu, Ariselu/Arsa/Adhirasam), Gujiya/Kajjikaya, puran poli/bobattu, Gud papdi/Gol papdi, Balu shahi, Gavvalu, Shankarpali, and other similar products sold by any other name.

18.1.2.2 Pulses based Sweets

Includes pulses (legumes and lentils) or pulses flour/starch based sweets and may contain sugar or Artificial sweetener, wheat flour, edible vegetable oil, ghee, spices and other ingredients. Soan papdi, moong halwa, Mysore pak, Patisa, besan laddoo, motichoor ladoo, chana dal burfi, Sunnundalu, boondi laddoo, moong dal halwa, Gud chana and other similar products sold by any other name.

18.1.3  Dry Fruit and nuts based Sweets

These are the products prepared from dry fruits, viz and may contain sugar, jaggery and nuts, ghee, and other ingredients. Examples include Kaju katli, kaju barfi, Badam burfee, Badam Halwa, Pista halwa, Pista- Badam Halwa and other similar products sold by any other name.

18.1.4  Indian confections

These are the products prepared from sugar, jaggery and may contain dry fruits, nuts like peanuts, ghee, and other ingredients. Examples include Chikki, Gajjak, Til kut barfi, Til rewari and other similar products sold by any other name.

18.1.5  Fruit and Vegetable based Sweets

Includes sweets made from fruits and vegetables (roots and tubers also) and may contain sugar or Artificial sweetener, wheat flour, edible vegetable oil, ghee, spices, sesame seeds and other ingredients. Examples include- Petha (Dry, angoori, Kalam, kesar), Gajar halwa/Gajrela, Gajar pak, Gajar burfee, Lauki halwa, Coconut burfee and other similar products sold by any other name.

18.2 Indian Snacks & Savouries Products

Indian snacks also known as Namkeens are the products originating from Indian heritage and culture and are prepared using a single or mixture of number of ingredients and may be available in various forms.

18.2.1  Cereal or pulses flour/ Starch based Snacks & Savouries

Includes all savoury snacks, with or without added flavourings prepared from cereal or pulses (legumes and lentils) and/or their flour or starch, and may contain other ingredients like potatoes, salt, sugar, edible vegetable oil, dry fruits, vegetable, peanuts, spices and condiments, nuts and seeds as per the intended use of the product.

Example includes Bhujia, bundia, Channa Jor Garam, Papads, khari, kara, murukku, namakpara, chiwda, palakayalu, ribbon or thattupakoda, dalmoth or mixtures, soya nuts, nimki, fali (e.g. cholafali), uppuseedai, appam, bhel-mix, Sev, Sev fried Dal, Gathiya, shankarpali, farsan, Kachori, kurmura, murmura, papadi, crisps, chakli, Chiwda, Poha, Kheel etc. Also, includes namkeen mix/mixtures like khatta- meetha, cornflake mix, navratan mixture etc. and similar products sold by any other name.

18.2.2  Fruit and vegetable based Snacks & Savouries

Include namkeens made from fruits and/or vegetables and may contain other ingredients like salt, sugar, edible vegetable oil, dried fruits, peanuts, spices and condiments, nuts and seeds as per the specific product. Examples include- Banana chips, Potato based aloo Bhujia, Aloo chips, cassava chips and other similar products sold by any other name.

18.2.3  Dry fruits and nuts based Snacks & Savouries

Includes all types of snacks prepared from whole nuts, and nut mixtures, either in-shell or shelled, salted or unsalted and may contain sugar, edible vegetable oil, ghee, spices and condiments, herbs and seeds as per the specific product.

18.2.4  Ready to eat and Ready to cook products

Include snack/savoury products not included in the above sub-categories of the category Indian namkeens (18.2). These products are mixtures of multiple components (e.g., cereal and/or pulses flour, sauce, grain, vegetables, fruits and other ingredients as per the specific products; the components are included in other food categories. These products require minimal preparation by the consumer (e.g., heating, thawing, dehydrating), It also includes mixes/premixes of such Indian products like Instant mixes such as pongal mix, pullyogare mix, vada mix, etc. Examples include pav- bhaji, ready-to-eat dishes, biryani curried rice and similar products sold by other names.

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Source : FSSAI

FSSAI Operationalises the Revised Standards for Honey

FSSAI Operationalizes the Revised Standards for Honey

9-July-2020

Through a notification dated 1 July 2020 the FSSAI has issued directions for the operationalization of the revised standards for honey in accordance with the Food Safety and Standards (Food Product Standards and Food Additive) Amendment Regulations, 2019.

Standards for honey had been notified on 31 July 2018 and subsequently there was a revision for the parameter for pollen count and deletion of parameters for specific marker for Rice Syrup (SMR), Trace marker for Rice Syrup (TMR) and Foreign oligosaccharides on 29 October 2019.

• However, based on the approval of Food Authority on the method of detection of 2-Acetylfuran-3-Glucopyranoside (2-AFGP)/3-0-Alpha-D-Glucosyl Isomaltol, the specific marker for Rice Syrup (SMR), LC-MS the parameter specific marker for Rice Syrup (SMR) was reinstated through a notification dated 5 June 2020.
• Further, The Scientific Panel on Methods of Sampling and analysis in its 28th Meeting held on18 June, 2020 has recommended the method for determination of Foreign Oligosaccharides in Honey. Hence, it has been decided to reinstate the parameter Foreign Oligosaccharides also in the standards of Honey.

Besides the above reinstatement of parameters, the FSSAI has also included some other revisions in the standards of Honey amendment regulations, which are in the process of being notified. The process of draft notification, considerations of comments, if any that may be received thereon and the finalization of these regulations are likely to take some time. Meanwhile, in order to address the trade issue particularly on adulteration, it has been decided to operationalize these amendment regulations as given below.

This direction will supersede the earlier directions issued on 29.10.2019 and 05.06.2020 as and will come into force with immediate effect. However, in respect of the provisions, other than the parameters and limit thereof as prescribed under the item (V) of enclosed amendment regulations, the compliance shall commence after six months from the date of issuance of this direction.

The Food Safety and Standards (Food Products Standards and Food Additive) Amendment Regulations, 2020 on revision of standards for Honey as given hereby have been operationalised with immediate effect. The concerned Food Business Operators shall now follow these regulations.     

However, in respect of the provisions, other than the parameters and limit thereof as prescribed under the item (V) ‘parameters and for honey’ of these amendment regulations, the compliance shall commence after six months from the date of issuance of this direction.

In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.8 relating to Sweetening agents including Honey, in the sub-regulation 2.8.3 related to Honey and its by-products the definition (Clause (1) of honey has been amended to the following

(1) Honey is the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honeycomb to ripen and mature.

1. a) Blossom Honey or Nectar Honey is the honey which comes from nectars of plants.
2. b) Honeydew Honey is the honey which comes mainly from excretions of plant sucking insects (Hemiptera) on the living parts of plants or secretions of living parts of plants.

The Table (V) Honey shall comply with the following requirements has been amended and the parameters and limits will be now as follows.

The item (vii and (Viii) in the clauses of regulation honey and its by-products shall be replaced with the following

(vii) In addition to the labelling provisions as given in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, the following specific provisions shall be applicable for labelling of honey:

(a) Honey shall be labelled as:

1. Honeydew Honey – If the product complies with the definitions given in part 1 (i) of this standard

1. Blend of Honeydew Honey and Blossom Honey – If the product is mixture of Blossom or Nectar Honey and Honeydew honey

1. CarviaCallosa Honey – If the honey is derived from flower of Carviacallosa plant which is described as thixotropic and is gel like extremely viscous when standing still and turns into liquid when agitated or stirred.

(b)  If the honey is obtained by pressing brood-less combs, honey shall be labelled as “Pressed Honey”. If honey belongs to any of the categories mentioned at a) above and also falling into the category of pressed honey, it shall be labelled as “Pressed Honeydew Honey” or “Pressed and Blend of Honeydew Honey and Blossom Honey” or “Pressed CarviaCallosa Honey”.

(viii) Honey may be labelled as follows, according to floral or plant source, if it comes from any particular source and has the organoleptic, physicochemical and microscopic properties corresponding with that origin. It shall be in addition to the labelling requirements as given at vii) above:

1. Monofloral Honey – If the minimum pollen content of the plant species concerned is not less than 45 percent of total pollen content;
2. Multi Floral Honey – If the pollen content of any of the plant species does not exceed 45 percent of the total pollen content;”

A new clause (ix) has been added to Honey and its by products which is as follows

(ix) The said standards are applicable to packaged/ processed honey.”

FSSAI Notification

FSSAI Notice for Carrying out Surveillance on use of Stapled Tea Bags

Through a notice dated 29th June 2020,the FSSAI has asked the concerned authorities to carry out surveillance on the manufacture and import of stapled tea bags.

The FSSAI had taken cognizance of the risk to public safety, posed from any loose staple pins being consumed inadvertently with their tea, as this could cause serious health hazards. In this regard the FSSAI had issued directions on 18 July, 2017 for discontinuation of the manufacture, storage, distribution, sale and import of stapled tea bags which was to be effective from 1 January, 2018. However, based on the representations received from industries and food business operators, seeking extension of date for compliance of these directions, the implementation of this direction was further extended to 30 June 2019 vide an order dated 15 November, 2017.

Through an order dated 25 January 2019, the FSSAI had communicated that any further extension on the use of stapled tea bags beyond 30 June 2019 would be considered on a case by case basis subject to the following conditions

• Extension of time may be given based on the firm commitment from the FBOs with proper proof to change over within a specified time.
• FBOs in the tea bag manufacturing business were to submit their plans to the FSSAI for the change over to the new system by procuring new machines or modifying the existing machines.

Accordingly based on the roadmap received for the complete switchover to staple less tea bags the FSSAI allowed time line to 16 FBOs to manufacture tea bags with staple pins up to 31 December 2021 and such tea bags are permitted to be sold in the domestic market up to 31 December 2023 only.

The FSSAI has observed that a number of FBOs manufacturing staple tea bags have either not sought extension of timeline for compliance or have not responded to further queries raised by FSSAI with regard to their proposal for migration from stapled tea bags to staple-less tea bags.

In view of the above the FSSAI has now requested the Commissioners of Food Safety of all States and UTs and Central Licensing Authorities to carry out surveillance on the manufacture and import of stapled tea bags in their respective areas of jurisdiction.The action taken report in this regard has to be also be communicated to the FSSAI.

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FSSAI Operationalises the Revised Standards for Honey

Through a notification published on 29 October 2019 the FSSAI has operationalized the Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulations 2019 related to the revision of standards for honey.

FSSAI framed the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019 related to the revision of standards of Honey with regard to parameters for Pollen count, Specific marker for Rice Syrup (SMR), Trace marker for Rice Syrup (TMR) and Foreign oligosaccharides.

The FSSAI has stated that the draft regulations are in the process of being notified and the process of draft notification, consideration of comments if any that may be received thereon, and the finalization of these regulations are likely to take some time. Meanwhile, to address the issue of the Food Business Operators to comply with the present standards of honey with respect to the parameters mentioned above, the FSSAI has decided to operationalize these regulations with immediate effect.

The revised standards for honey that have been operationalized for honey are as follows.

Notice for operationalization of draft Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulations, 2019

1. These regulations may be called the Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulations, 2019.
2. In the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, under regulation 2.8 “Sweetening Agents including Honey”, in sub-regulation 2.8.3 relating to Honey and its by-products, the limits for pollen count was given as 25000 but the parameter for pollen has been amended to the following limits.

12.

Pollen count and plant elements/g, Min.

5000

The parameters for the following have been omitted in the revised amendment.

13. Specific marker for Rice Syrup (SMR)
14. Trace marker for Rice Syrup (TMR)
15. Foreign oligosaccharides

Download the Direction dated 29th October 2019

FSSAI Advisory on Labelling Defects of Health Supplements and Nutraceutical Products

Through an advisory dated 18 September 2019, the FSSAI has drawn attention to certain labelling defects on packaging of Health Supplements and Nutraceutical products. The advisory has been sent so that both food manufacturers as well as FSSAI officials can keep a check to ensure that the labelling is accurate.

The FSSAI has received reports that some food products including Nutraceuticals and Health Supplements products that have gelatine/gelatin shells or which contain ingredients of animal origin are depicting a green dot on their labels. The green dot logo is a mark that declares these products as vegetarian products. Therefore, marking such products as vegetarian is in contravention of the Food Safety and Standards (Packaging and Labelling) Regulations 2011, which mandates application of the veg/no-veg logo on pre-packed food products according to their contents. The above-mentioned labelling shall therefore, be considered as misbranding and labelling defects.

It may be noted that all the food products falling under the category of Nutraceutical/Health Supplement shall have to comply with the Food Safety and Standards (Health Supplements, Nutraceutical, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations, 2016 as well as the Food Safety and Standards (Packaging and Labelling) Regulation, 2011, failing which they will attract penal provisions under FSS Act, 2006.

In view of the above the FSSAI has requested Commissioners of Food Safety of all States/ UTs, FSSAI Authorised Officers and the Central Licensing Authority to initiate enforcement drives so as to keep a check on the sale of such food products in all states and which are in contravention with FSS (Packaging and Labelling) Regulation, 2011. They have also been advised to initiate appropriate action against the defaulting Food Business Operators as per the provisions laid down under FSS Act,2006, and Rules and Regulations made thereunder.

FSSAI makes it mandatory for Food Safety Audit of Food Business falling under high risk category.

Order dated 13th August 2019 relating to Mandating food safety audit of Food Businesses holding Central License and falling under high risk categories of food businesses under the Food Safety and 
Standards (Food Safety Auiditing) Regulations, 2018 
[Updated on:09-09-2019

Download the Order dated 13.8.2019

New FSSAI bamboo guidelines bring clarity on use in spoons, fork, cups

Wednesday, 11 September 2019, 08: 00 AM [IST]

Ashwani Maindola, New Delhi

The apex food regulator, FSSAI, has issued guidelines for using bamboo as food contact material, these need to be followed in manufacturing, handling and using of bamboo items such as spoons, fork, knife, straw, stirrer, and cups.

The advisory issued by FSSAI says that the Scientific Committee on Food Additive, Processing Aids and Material in Contact with Foods and Scientific Panel on Biological Hazards have examined the safety aspects of the food contact material manufactured from bamboo and observed that there is no reported literature available regarding contamination of food from use of such utensils made from bamboo.

The advisory states, “Their use as food contact materials if manufactured and maintained under hygienic conditions are safe.”

The guidelines say that the final products manufactured from bamboo shall comply with the minimum requirement such as the tools should have a smooth surface free from dirt, off-odor and coloration, free from chemical contaminants and microbial pathogens. They must be durable and reusable having a good shelf life.

The advisory also adds that the advertisement of such tools shall not mislead the consumers and shall be consistent with the actual composition of the products.

FSSAI has further directed the manufacturers of bamboo food contact items that such material shall be manufactured and handled under hygienic conditions so as to prevent any physical, chemical and microbial contamination. And it should only be made from edible bamboo varieties and shall not contain any material in combination with bamboo while it should be disinfected in salt, neem and boiling water.

The advisory says that good hygiene practices shall be followed at each and every step of manufacturing, handling, and storage of these food contact materials.

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