Introduction-
An FSSAI License is issued to all Food Business Operators (FBO) in India. It is a compulsory document required to be obtained by anyone who participates in the production, manufacturing, distribution, or sale of food items. FSSAI stands for Food Safety and Standards Authority of India. An FSSAI State License is a 14-digit number issued to the above that is printed on every food product. Being registered under the body enables the credibility and safety of the food product. The Food Safety & Standards (Licensing and Registration of Food Business) Regulations, 2011, govern the licensing and registration process and standards. Types of FSSAI License-
Basic License- Turnover less than 12 Lakh p.a.
State License- Turnover more than 12 Lakh p.a.
Central License- Turnover more than 20 Crores p.a.
Who needs to get an FSSAI License?
Registration or obtaining a license from the FSSAI is mandatory compliance for anyone who wishes to start a food business in India. The FSSAI makes sure that the food before reaching the people, is fit for consumption. A registered food item signifies that its safe to consume and has gone through all the necessary security checks. FSSAI licenses are Basic, State, and Centrally classified and obtained based on each sector’s production, storage capacity, and amount of the product being sold. Depending upon this, the registration fees have also been classified.
Following are the sectors involved in the food that needs to mandatorily obtain an FSSAI License to run their business in India-
Small-Scale Food Operators- Individual producers, manufacturers, and retailers of food including street hawkers, roadside vendors, and temporary stalls (juice stalls, panipuri stalls, thelas, etc, tea stalls). It also includes food on wheels.
Dairy includes the manufacturing, storage, and transportation of milk or milk products. Depending upon the amount of milk sold, the license criteria are determined. Milk chilling units are also covered under the ambit of being registered.
Units that process vegetables to obtain vegetable oils. Any place that uses expellers and refiners for this purpose is included under the same.
Enclosures are used to slaughter animals. All slaughterhouses are included under the same. Butchering, processing, storage, distribution of poultry or animals, fish including small to large animals including poultry birds.
Processed meat follows the process of slaughtering and getting prepared for commercial use.
Any person or organization that owns a manufacturing or a processing unit. The category also includes those involved in repacking.
Novelty food that needs prior approval or a NOC from FSSAI. Such foods need to compulsorily apply for a FSSAI Central License.
Cold Storage Items irrespective they’re packed or unpacked to be further distributed.
Storage houses where food is stored at a controlled atmospheric temperature to be distributed later.
Storage facilities that are not atmospheric controlled and simply stored for future use. E.g. Warehouse.
Vehicles transporting food items that have an in-built refrigerator, or cooling facility or are insulated.
Any vendor that is a wholesaler, retailer, supplier, retailer, or marketer of food items from manufacturers to the end customers
Any hotel that provides meals to guests.
Bars and restaurants that indulge in services of providing food or drinks plus also offering take-out services.
Canteens situated inside offices or institutions serve food irrespective of whether they are prepared there or ordered.
A person involved in preparing, storing, or transporting food- a caterer.
A food vending business.
Halls, banquets, Canteens, Dhabas, Food stalls (Temporary or Permanent)
Importers and Exporters involved in the trade of food items.
Food vendors at airports/seaports.
Canteens and caterers are a part of the mid-day meal program.
Conclusion-
Most consumers today prefer to eat only high-quality food that has been approved for safe consumption in this era of consumer awareness. The FSSAI logo on menus and booklets boosts a food product’s legitimacy and the confidence of customers. Maintaining the standard of cuisine and hygiene procedures is therefore crucial that all food products are required to obtain an FSSAI Food Safety Registration or License to launch their business, according to the Food Safety Standard Authority of India (FSSAI).
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