What is FSSAI?
Under the Government of India, the Ministry of Health and Family Welfare established an autonomous body called the Food Safety and Standards Authority of India (FSSAI). It was created to issue the license required to operate a food company.
If your business deals with food production or supply, you're called a food business operator. Making it mandatory for you to obtain a new FSSAI registration for carrying out your business operations. The license based on food safety and standards validates your company. This ensures your food quality standards and instills a sense of trust in your customers. In short, you can not operate a food business in India without a license from the FSSAI
Under the Food Safety and Standards Act, 2006, each Indian state has its FSSA department. Hence, an FSSAI registration and issue of licence within a state will be carried out by its respective department.
Roles and Responsibilities of the FSSAI:Framing of Regulations on defining the standards for food safety. Determining guidelines for the accreditation of food testing laboratories. Providing the central government with scientific advice and technical assistance. Contributing to international quality standards in food production. Monitor and collect data on food consumption, pollution, emerging threats, and so on. Disseminate knowledge and develop an awareness of food safety and nutrition in India.
Consumer awareness:Consumers have become more alert and aware of food safety issues in this age of instantly accessible information. With the rise in popularity of healthy lifestyle choices, people now need to know what they are consuming is not only safe but is also of high quality. Nowadays customers have started taking food safety standards quite seriously. Thus having an FSSAI license can give you the added benefit of developing a strong reputation which will help in developing a strong customer base.
Legal Advantage:Most businesses consider obtaining an FSSAI license as a costly, time-consuming, and tedious affair and thus avoid obtaining it. However, the process isn't that tedious and there are plenty of consultancies that can easily help you get the license. The actual cost of getting the license is less than what you'll have to pay a penalty if you're caught without one. It is therefore advisable to obtain the license first before you start a food business.
Using the FSSAI Logo:If you have the license, you can use the FSSAI logo on your menu cards and even in the brochures to publicize it, as well as establish the superior quality of your food over your competition. This gives you an advantage over the other food business operators that do not have a food license. Therefore all the packaged food must have an FSSAI number. The logo is regarded as a symbol of authenticity and also for customer safety. The selective consumers only want to purchase specific food items that have the license. It's helping you build a brand name
Business Expansion:When it comes to the expansion of your company into other areas or outlets, you can easily do so by using your FSSAI license. It will allow you to quickly develop your credibility and also qualify the expansion of your company in a new direction. Also, the license will also make it easier for you to secure bank loans and the required finance for your expansion. Therefore, it is assumed that there are more than 5 crore food businesses in the country, though the FSSAI only has 33 lakh-food businesses registered. The value of the quality standard is continuously growing and to have an FSSAI license it is beneficial both in the long and short run.
Checklist Steps for External and Internal Inspection of a Food Business
External InspectionIs it located adjacent to a residential area (Clean / Unclean environment)? Is it located near an unhealthy industry (such as fish canning, tannery chemical plants, fertilizer plants releasing hydrogen sulfide, sulfur, etc.)? Is the boundary wall or the barrier established to prevent unauthorized entry of humans or animals. You are also supposed to see if the surrounding area is clear of Cesspools, drains, rat holes, etc. The presence of birds, crows, vultures, etc., if any should be taken into account Check If there is a limitation on the entry of an unauthorized individual If there is an incinerator or burial pits for the condemned carcasses disposal, where the wastes are there The drainage network specifications whether it is open or permanently installed underground. Arranging waste material disposal, and ensuring a safe source of water supply. Similarly, distinguishing marks should be added to pipelines for easy identification of the drinking and non-drinking water. Animal house location, storage pens, quarantine pens (Hygienic/unhygienic), and their average distance from the processing plant as well. If the staff are provided with washrooms and change rooms, or not. When washrooms are provided you must check whether or not there are clean toilet facilities. If idle/condemned equipment & amp; machinery was properly stored to avoid sheltering rats, flies, insects, etc. Whether the exterior walls are adequately plastered and free of tiny holes, cracks, humidity. Whether separate loading docks are given for edible and also inedible goods and whether the loading docks are enclosed to prevent exposure of the material to the bird, falling off birds, flies, and even rough weather. Whether the entrance is restricted; and the entrances and exits are fly-proofed with double doors and also whether self-closing devices are installed or not. Make sure that the windows are made up of fly proofs. Whether the smoke chimney is at an appropriate height or not. Whether an antiseptic/disinfectant solution is provided at the entrance or not.
Internal InspectionIf there is a clear division between the unclean departments and the clean ones; if the walls and ceilings are properly whitewashed. That the floor, walls, and ceilings are sufficiently plastered with impermeable materials such as cement. Fissures, cracks, crevices, and dampness (present/absent). The condition of the floor/walls (whether it is Clean/Unclean). Whether the tiles are up to enough height, on the wall. That the windows are at an appropriate height and away from the working floor, tables, cooking vats to prevent contamination with dust, pieces of glass broken by accident, etc. That the raw meat filling department and the cooked meat department have a good partitioning. Whether there are different entry and exit points to the above departments. If an appropriate foot-controlled combination of hot and cold water supply faucets provided it is accompanied by liquid soap containers at each point of entry Whether or not sufficient care is being exercised to know that every worker washes his hands before entry and exit of the factory (Note: it is also advisable to provide an antiseptic solution for handwashing as well). Whether or not sufficient signboards saying 'NOT TO SPIT / SMOKE' exist in the premises. Whether or not artificial/natural lighting is sufficient and the bulbs/tube light is away from the equipment which is working to avoid accidental dropping of the broken pieces of glass in the meat products. If there are sufficient ventilation facilities, or not.
Food License registration process:
Initially, check the eligibility based on the type of business, annual turnover, production capacity per day or per annum, and storage capacity.
Fish processing includes fish handling, fish processing, fish food production, packaging, transportation, distribution and shipment of fish and fish products.
In the case of central license: More than 500 Kg Meat per day or more than 150 MT Meat per annum
In case of state license: Upto 500 Kg Meat per day or up to 150 MT Meat per annum.
Sign up on the official FSSAI Food Business Operator (FBO) portal. First subscribers and directors should prepare an affidavit and declaration. If the applicant is considered valid, the registration may be used for licenses issued under three categoryCentral license State license Basic license
The application for registration must be furnished in Form A.
To generate a unique reference ID for your application, fill out the prescribed form, and submit it. The applicant is issued a license after proper verification and examination by the authorities.
Acknowledgment is issued after submission of the application with the supporting documents, and the prescribed fee to the State Authority or Regional Office of Food Safety and Standards Authority of India
The department can approve or deny the application within 7 days from the date of application. If the application is approved, the department may issue a registration certificate, along with the applicant's registration number and photo.
Public display of certificate:
Food Business Operator (FBO) should display the registration certificate at the place of business during business hours, primarily.
Documents required for registering a Food LicenseForm-B duly filled out and signed. Processing unit plan showing all measurements and operating area allocation. List of managers/partners/owners, along with address, contact details, and photo ID List the name of equipment and machinery to be used with the number and capability installed. List of food categories to be produced. Manufacturer authority letter. Report on water analysis to be included in the process Proof of ownership of premises Partnership deed or affidavit of proprietorship No Objection Certificate (NOC) and copy of License from the manufacturer. Certificate copy obtained under the Multistate Coop Act 2002 or Coop Act 1861. Food safety management system certificate Form IX Certificate from the Ministry of Tourism No Objection Certificate (NOC) from the local body or municipality. Any Supporting document for proof of turnover and transportation Declaration form
FAQs on Food License Registration in TamilNadu
Obtaining FSSAI registration or license in compliance with the rules and regulations of the Food Safety and Quality Act, 2006 is compulsory for the following entities:
- All Food Packaging unit
- All types of Food Manufacturers
- Food Storage unit
- Food Traders
- Wholesale food business operators
- Online Food Business Operator(FBO)
The FSSAI license number is a 14-digit number which provides information about the distributor license and the registration details. FSSAI logo will be displayed on the food package labels by the brand owner with his/her license number. The importer must show the FSSAI logo and license number, along with the importer's name and address for the imported food product
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