GO TO GUIDE FOR FOOD START-UPS - FOSTAC PLUS COURSE BY FSSAI
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Go to Guide for Food Start-ups FoSTaC Plus Course by FSSAI
Table of Contents 01 02 03 04 Food Start-up Regulatory Global Industry Ecosystem Requirements Standards Ecosystem • Indian Food • Start-up Needs • FSS Act & Regulation • CODEX Ecosystem • ISO & GFSI • Licensing & • Regulations Registration •Farm to Fork • Food Certificate • Packaging & Labeling •Major Trends • Government • Advertisement & •Sector Trends Claims Schemes •Sector Challenges • Import Provision • Food Parks • Schedule IV • Incubators & • Overview of Standards Accelerators •Regulation on Nutraceuticals, Organic • Funders Products
Food Industry Ecosystem
Indian Food Ecosystem Highlights of India’s food industry 2nd Consumptio Food & grocery n Basket 52% Largest >60% Cultivable Food 31% of India‘s Land Producer spending on retail food sector (2014) 20 46 7th 7.68 % of Employment largest in total Agro- out of total 60 Area and a Global 9 Mn by Climatic long agricultura 2024 in food Conditions Soil Types processing Coastline l output Indian Food Industry is currently at USD 39.71 Billion to grow at a CAGR of 11% to a worth of $65 Billion in 2018 According to CIA Fackbook sector wise Indian GDP composition in 2014
Food Ecosystem ( Farm To Fork)
Food Start-Ups Major Trends Offering Consumption Delivery Private Labels Health Consciousness: Low Sugar & E-grocery Carb, High protein, Multi Grain Orientation change from Products to Food deliver services Natural/Organic/Fresh Produce Packaging as Purchase Influencer Food kits Beverages: Cold Pressed Sustainable Products E-FMCG food Global Cuisines Semi-prepared food Ready to Cook/Eat Products Ordering Reviews based Regional Tastes India's Increasing Gourmet: organic food Digitally affordability valued at Cloud Young market to Nuclear IoT Blockchain active and USD1.3 Bn Computing Population increase by 3 families customers disposable growing at times by income 20% CAGR 2020
Sector Trends • Largest livestock population equal to 512 Mn • Ranks 2nd in rice, wheat and cereals Food grains Livestock • Largest Producer of Buffalo meat 1.4 MT in production 2015 • Total food grains production reached 252.68 • 2nd largest producer of goat meat 0.91MT in MT in FY15 2015 • 2nd largest in fish production Products Vegetables • 2nd largest producer of fruits and vegetables Fruits & Marine • Total fish production 11.41 million metric • Production: Vegetables: 17 % of the global tonnes (2016-17) Fruits: 14 % of the global • World’s 2nd largest egg producer (78.4 Poultry billion) • Largest Producer of milk Dairy • 3rd largest producer of broiler meat (3.8 Mn • Cooperatives dominate dairy sector T) Health & • The consumer health market is estimated to • Fastest growing segments: Pharma FMCG be Packaged food, aerated soft drink, Packaged • USD 4.8 Bn growing at 5%. drinking water, Alcoholic beverages
Sector Challenges • Highly perishable processed produce • Mainly primary processing is carried out Food grains clearances from Livestock • Licenses and different • Limited storage capacity departments • Inefficient procurement and movement for PDS • Religious sentiments • Medium value addition • Only 21% meat is processed • Highly perishable produce & Low value addition Vegetables • Only 23% is processed • Processing units are primarily SME & MSME Products Fruits & Marine • Varying procurement price for the produce • Substantial fishery resources are under- • Only 2% is processed; 18% of vegetables are utilized lost due to inadequate post-harvest management, • Inadequate access to common facilities • transportation & storage infrastructure Low milk productivity from cattle • Limited understanding of international laws • High fodder prices Poultry • Predominantly a live bird/wet market instead of a Dairy • Lack of procurement of standard quality of milk chilled/frozen one • Only 6% in poultry products are processed • Lack of cold chain infrastructure • Costly poultry feed • Only 35% milk is Processed Health & Pharma • High time consumption in obtaining various • Unorganized market FMCG licenses • Difficulty in distribution
Start-Up Ecosystem
What A Start Up Needs Customer- Know them Capital Location Sector Knowledge Infrastructure/Reso urces Legislations and Regulatory Requirements
Regulations • Formalizing a business structure and 1 founders agreement • Applying for business licenses 2 • Understanding taxation and accounting 3 laws • Adhering to labor laws 4
Product Certification of Food The state enforced certification marks presently in India are: • Agmark for all agricultural products. • ISI Mark For industrial product. Certifies that a product conforms to a set of standards laid by the Bureau of Indian Standards. • India Organic certification mark for organically farmed food products. Processed Food Products Export Development Authority (APEDA) under the National Program for Organic Production of the Government of India. • +F logo A mandatory logo for all fortified foods in India. It certifies that the food is fortified as per FSSAI standards. • Jaivik Bharat logo Organic Foods must carry the with the tagline “Jaivik Bharat” at the bottom. Additionally, it must also be certified under NPOP or PGS.
Government Schemes The Indian government has introduced over 50+ start-up schemes in past few years. Each start-up scheme is missioned towards boosting the Indian start-up ecosystem. Details of 10 start-up schemes by the government to support the Indian start-ups working in the food and nutrition space: • Raw Material Assistance – Headed by National Small Industries Corporation (NSIC) • Scheme for Promotion of Innovation, Entrepreneurship, And Agro- Industry – Headed by Steering Committee, Ministry of MSME
• Infrastructure Development Scheme – Headed by National Small Industries Corporation (NSIC) • Atal Incubation Centres (AIC) – Headed by Atal Innovation Mission(AIM) • Atal Tinkering Laboratories (ATL) – Headed by Atal Innovation Mission • Scale-Up Support to Establishing Incubation Centres – Headed by NITI Aayog • Enhancement of Competitiveness in The Indian Capital Goods Sector Headed by Department of Heavy Industries (DHI) • Start-up Assistance Scheme – Headed by Small Industries Development Bank of India (SIDBI) • High Risk-High Reward Research – Headed by Science and Engineering Research Board (SERB) • Technology Development Programme (TDP) – Headed by Science and Engineering Research Board (SERB)
Accelerator and Funding Founders get help to quickly grow their business and they often better their chances of attracting a top venture capital (VC) firm to invest in their startup Accelerators • Programs usually have a set timeframe in which individual companies spend anywhere from a few weeks to a few months working with a group of mentors to build out their business and avoid problems along the way. Incubators • Startup incubators begin with companies or even single entrepreneurs that may be earlier in the process and they do not operate on a set schedule. Accelerator is a greenhouse for young plants to get the optimal conditions to grow. An Incubator matches quality seeds with the best soil for sprouting and growth.
Various Stages of Equity Funding Stage Who to Indicators Indicative approach Size Friends & Personal Purely conceptual stage of start-up; this is largely Upto 2 crore Family network savings and money pooled in from close friends and family, who believe in your idea and ability to execute Angels Angel MVP in place; some limited revenue/customer 25 lakh – 5 networks, traction, lot of help needed in GTM and core team crore individual formation at this stage angels, industry stalwarts Seed Institutional Founding team and skeletal team in place, revenues 3 crore – 20 seed funds, trickling in; challenges around growth/manufacturing crore accelerators capacity/partnerships and incubators Pre Series VC funds Business model proven with decent revenue growth 10 crore – 50 A/ Series demonstrated, team identified to help scale the crore A business, growth capital needed for capex/wc/burn/customer acquisition Series Select VC funds Pure growth capital to replicate across geographies, 25 crore – B/Series and PE funds build economies of scale; move from founder led to 150 crore C professional led businesses
Types of Funds and Work Style Stage Who to How do they work? approach Angel Angel Financial investor + actively involved in getting first big client, networks, helping develop team, thinking through GTM challenges. Can be individual active/passive depending upon relationship with startup angels, industry stalwarts Seed Institutional Seed funds – financial investors + network effect to build scale seed funds, Accelerators – short programs with high engagement, boot camps, accelerators mentoring access to any business need. Might come with a financial and incubators investment too Incubators – longer programs in a cohort, provide small funding/grants, access to investors in addition to business mentoring Pre Series A/ VC funds Financial investors; bring speed and scale to the game. If investor is Series A sector focused, they can add value in business development and GTM strategy as well; heavily involved in building a team and ensuring growth Series Select VC funds Financial investors; focus on profitable growth, creating an B/Series C and PE funds institution with processes and ensuring professional talent starts operating the daily grunt work
What do Equity Funders Look for in Start ups • Vision and experience of the founders -short term money making v/s creating long term enterprisevalue? - do they have the caliber to execute the vision? Are they adaptive to change/feedback? • Scalability Potential - can the startup scale 10x-100x in the next 5 years? • Disruption quotient - product/consumer behaviour/channel optics – what’s the newness? • Defensibility or Differentiationqualities - how can the startup compete with larger players/faster players? • Exits (and returns) - how can the startup give the investor an exit? how much return can an investor make?
What if you don’t Fit into Equity Funding • Evaluate whether your business needs equity capital or not – unit economic profitability, customer awareness costs and working capital are often drivers for equity consumption • Equity is the most ‘expensive’ form of capital with steepest return expectations and investors protect their rights in companies in an iron-clad manner – are you up for the drill? • Explore debt as an option after the friends and family round of investment, if your startup is not ‘equity friendly’ • Collateral free loans (CGTSME) are available to startups in addition to many other fiscal benefits discussed earlier • Always maintain financial discipline, 3 golden rules: • income>expenses • collections>payables • never use short term capital (working capital) to create long term fixed assets
Areas of Regulatory Concern (Other than FSSAI) NOC, and adequate approvals from Excess emission of Air pollutant, Municipal Authorities usage of plastic bags etc Fire prevention and other precautions Employee’s Safety and Welfare of safety within premises Statutory Returns and Payment of Online business– leakage of customer’s Tax personal information Maintain efficient logistics chain for food Storing perishable products – raw material delivery or finished goods Labour Laws Municipal Laws Corporate Laws Tax Laws Property Laws Admin Laws IT (Info.Tech.) Laws Envt. Laws Consumer Laws
Food Innovators Network • In conjunction with Government’s initiative on ‘Start-Up India’ and ‘Digital India’, FSSAI (Food Safety and Standards Authority of India) is bringing together innovators and start up entrepreneurs to provide innovative solutions and transform country’s food safety and nutrition landscape. • It has created the “Food Innovators Network(FINE)” platform to collaborate with Start-ups working to solve the following four challenges: – Cheaper, Rapid and Anywhere Food Testing – Ensuring Availability of Healthy Foods – Educating India and Rethinking Food Labelling : Eat Safe, Eat Right and Be a Smart Consumer – Save Food, Feed Hungry: Waste Food Recovery • To know more visit www.fssai.gov.in/fine
Regulatory Requirements
Repealing and integration of Acts/Orders Vegetable Oil Edible Oils Products Packaging (Control) (Regulation) Order, 1947 Order, 1998 Solvent Extracted Meat Food Oil, De-oiled Products Meal, and Edible Order, 1973 Flour (Control) Order, 1967 Milk and Fruit Products Milk Order, 1955 Products Order, 1992 Any other Prevention of Food order under Safety and Essential Food Commodities Adulteration Standards Act, 1955 Act, 1954 Act, 2006 relating to food
Food Safety and Standards Act • To consolidate multiple laws and establish single point reference system 1 • To establish Food Safety and Standards Authority 2 • To regulate the manufacture, storage, distribution, sale and import of food products 3 • To ensure availability of safe and wholesome food for human consumption 4
Overview of Chapters of Act The FSS Act 2006, is organised through a total of twelve chapters. A brief overview is given below: Chapter I Preliminary Chapter VII Enforcement of the Act Food Safety and Chapter II standards Authority of Chapter VIII Analysis of Food India General Principles of Chapter III Food Safety Chapter IX Offences and Penalties General Provisions to Adjudication and Food Chapter IV Chapter X Articles of Food safety Appellate Tribunal Provisions relating to Finance, Accounts, Audit Chapter V Chapter XI Import and Report Special Responsibilities Chapter VI Chapter XII Miscellaneous as to Food Safety
Food Safety and Standards Regulations under FSS Act Section 92 (1)- provides Food Authority to make regulations. Initially Six principal regulations have been notified in the gazette of India on 1st August, 2011 and came into force on 5th August, 2011 Principal FSS Regulations 1) Food Safety and Standards (Licensing and registration) Regulations, 2011. 2) Food Safety and Standards (Packaging and Labeling) Regulations, 2011. 3) Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 4) Food Safety and Standards (Prohibition and Restriction for Sale) Regulations, 2011. 5) Food Safety and Standards (Contaminants, Toxins and Residues ) Regulations, 2011. 6) Food Safety and Standards (Referral Laboratories and Sampling) Regulations, 2011.
7) Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations, 2016. 8) Food Safety and standards (Food Recall Procedure) Regulations, 2016. Food Safety and Standards (Food Import) Regulations, 2017. 9) Food Safety and Standards (Approval for Non-specified Food & Food Ingredient) Regulations, 2016. 10) Food Safety and Standards (Alcoholic Beverages Standards) Regulation 2016. 11) Food Safety and Standards (Fortified Foods) Regulations, 2016. 12) Standards for Organic Food. 13) Food Safety and Standards (Third Party Auditing) Regulation, 2017.
Food Safety and Standards (Licensing and Registration) Regulations, 2011 Licensing and Registration Regulations Chapter II Chapter I (Procedures – (General - Registration & Definitions) Licensing) Schedule I Schedule II Schedule III Schedule IV
Salient Features • Unified Licensing procedures • Common application forms and procedures • Registration of food Businesses to cover all petty food businesses • Distinction between ‘registration’ and ‘licensing’. Cut off limits for registration and licensing • Sectors which have high Installed Capacity are covered under central licensing • Safety, Sanitary and Hygienic conditions
Framework For Registration/ Licensing/Monitoring Of Food Business Establishments Chief Executive Officer, FSSAI Commissioner of food safety at State/ Central Licensing Authority Union Territories Registration Authority Licensing Authority FSSAI Head Quarters(Licensing) • City Municipal Zonal Directors & Other Designated Officer Officers (for inspections & Corporation Licensing Authority Monitoring) • Town Panchayats • Gram Panchayats Food Safety Officer (for Inspection and Monitoring Food Business operators
Overview of all Four Schedules Schedule 1 Schedule 3 • Mentions the List of food Fee for grant/ Renewal of business falling under the License purview of Central Licensing Registration / License fee Authority per annum in rupees • Includes dairy units, vegetable oil processing units, meat processing units (with specific parameters), Schedule 4 100% export oriented units, all Contains general hygiene and importers importing food items, manufacturing Practices to be followed etc. Schedule 2 by food businesses. This is the licensing condition and to be followed Comprise the following forms: mandatorily. • Form ‘A’- Application for • Part 1: -food business operators registration applying for registration- Petty food • Form ‘B’- Application / Renewal of operators license under FSSA, 2006 • Part 2: -food business operators applying for license- Manufacturing • Form ‘C’ – License format • Part 3:-food business operators • Form D1- Annual Return for applying for license- Milk and milk business other than milk and milk products products (before 31st May) • Part 4:-food business operators • Form D2- Annual Return for milk applying for license- Slaughter house and milk product businesses (before and meat processing 31st May) • Part 5:-food business operators • Form E- Form of Guarantee from applying for license- Catering Vendor FoSTaC trainings should be undertaken for a better understanding of Schedule IV. To know more visit: https://fostac.fssai.gov.in
Requirements for Registration/License of Food businesses Businesses engaged in food activities are required to apply for food license of different types based on turnover, scale of business and the type of activity. Such businesses must apply for either of the licenses (central or state) or simple registration. The criteria specified in rules are as follows: FSSAI Registration FSSAI State License FSSAI Central License This is required for small This is required for mid sized This is required for large businesses. Eligibility criteria are as business or all businesses or companies Eligibility criteria is as follows Start- Ups. Eligibility criteria is follows for different kind of as follows for different kind of businesses. (i) With an turn over above Rs 20 Crores businesses. (ii) Dairy units including milk chilling units equipped to (i) with an annual turnover handle or process more than 50,000 litres of liquid between Rs. 12 lakhs to 20 milk/day or 2500 MT of milk solid per annum. (i) with an annual turnover not crores (iii) Vegetable oil processing units and units producing exceeding Rs. 12 lakhs vegetable oil and refineries including oil expeller unit and/or whose (ii) production capacity of food having installed capacity more than 2 MT per day. (ii) production capacity of food (other than milk and milk (iv) All slaughter houses equipped to slaughter more than (other than milk and milk products and meat and meat 50 large animals or 150 or more small products and meat and meat products) does not exceed 500 animals including sheep and goats or 1000 products) does not exceed kg/litres per day or or more poultry birds per day. 100 kg/litres per day or (iii)procurement or handling and (v) Meat processing units equipped to handle or process (iii)procurement or handling and more than 500 kg of meat per day or 150 MT collection of milk is up to collection of milk is up to 5000 litres of milk per day or per annum. 500 litres of milk per day (vi) 100 % Export Oriented Units. or (iv) slaughtering capacity is (vii) All Importers importing food items including food (iv) slaughtering capacity is 2 between 2-50 large animals or ingredients and additives for commercial use. large animals or 10 small 10-150 small animals or 50- (viii) Food Business Operator operating in two or more animals or 50 poultry 1000 poultry birds per day states. birds per day or less
Registration Procedure
Licensing Procedure
Supporting Documents and Fees ▪ Supporting documents need to be uploaded for each license category. To know the list of documents to be uploaded, visit https://foodlicensing.fssai.gov.in/index.aspx a. Registration fee starts from Rs. 100/year (can take to 5 years together) b. Fee for businesses related to catering, License Fees confectionary and bakery - Rs 2000; 3000/yrs (Manufacture < than 1 Metric ton) c. Fee for food manufacturing – Rs. 5000 (> 1 metric ton) d. Fee for central license – Rs 7500
Food Licensing & Registration System (FLRS) • As per section 31 of FSS Act,2006 and regulation 2.1 of all food business operators in the country have to be registered or licenced in accordance to the procedures laid down. • Food Licensing & Registration System (FLRS) is an online application launched by the FSSAI to facilitate Food Business Operators (FBOs) in India to apply for License or Registration Certificate and track their application during the course of processing. • FLRS is being used by 5 Regional Offices of FSSAI and several State Governments for processing and generation of Licenses/ Registration Certificates. • FLRS allows FBOs to check their premises eligibility according to the location or the activity being conducted on that premises. The link is as follows: https://foodlicensing.fssai.gov.in/index.aspx
Food Safety and Standards (Packaging and Labeling) Regulations, 2011 Packaging and Labeling Regulations Chapter II Chapter I (General (Packaging and - Definitions) Labelling)
Packaging Requirements Unfit for human Consumption Canned Products General Requirements Containers made of Plastic a materials Packaging Requirements Milk and Milk Products Edible Oil/fat Product Specific Requirements Fruits & Vegetables Canned Meat Products Drinking Water
Labelling Requirements 1. Name of the food 2. List of ingredients in descending order 3. Nutritional information - The nutrition information for a particular food article is declared per 100g or 100ml or per serving of the food on the label 4. Veg/ Non Veg logo of appropriate dimensions 5. Specific declaration of food additives and colors/flavors 6. Name and complete address of manufacturer 7. Net content and drained weight by weight or Volume 8. Lot no/ code no/Batch identification 9. Date of Manufacturing /Packing 10. Best Before Date and use by date 11. Country of Origin for Imported food 12. Instructions for use 13. FSSAI license number shall be displayed on the principal display panel Refer to the labelling regulations for detailed manner of declaration
Restriction on Advertisements There shall be no advertisement of any food which is misleading or contravening the provisions of Food Safety and Standards Act, 2006 (34 of 2006) or the rules/regulations made thereunder. FSSAI License Number Display ▪ The 14-digit number provides information about the manufacturer’s license or registration details and the manufacturing state which will be called as FSSAI No. ▪ The Brand owner shall display the FSSAI logo and his license number on the label of food package. ▪ In case of imported food products, the importer shall display FSSAI logo and license number along with the name and address of importer on a sticker to be affixed before customs clearance.
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 There are three parts in these regulations • There are 13 product categories and standards for various food products including food additives have been provided 1. Dairy products and analogues 2. Fats, oils and fat emulsions 3. Fruits and Vegetable products 4. Cereals and cereal products 5. Meat and meat products 6. Fish and fish products
7. Sweets and confectionary 8. Sweetening agents including honey 9. Salt, spices and related products 10. Beverages ( other than dairy and fruits& vegetables based ) 11. Other food products and ingredients 12. Proprietary food 13. Irradiated food • The second part of the Regulation deals with use of food additives in various foods and specifies their limits- Appendix-A • The third part prescribes the microbiological requirement for various food product categories- Appendix-B
Food Safety and Standards (Prohibition and Restriction for Sale) Regulations, 2011 • This Regulation deals with the restrictions and Prohibitions on sale of certain food products. Contains 3 clauses 1) Sale of certain admixtures prohibited 2) Restrictions on use of certain ingredients 3) Prohibition and restriction on sale of certain products • The Regulation covers 15 products and 22 conditions of sale that are either restricted or prohibited.
Food Safety and Standards (Contaminants, Toxins and Residues ) Regulations, 2011 This Regulation contains 3 parts that specify the limits in various foods. • METAL CONTAMINANTS: This part prescribes the Maximum Limits for 9 Metal Contaminants viz. Lead, Copper, Arsenic, Tin, Cadmium, Mercury, Methyl Mercury, Chromium and Nickel for various foods and commodities. • CROP CONTAMINANTS AND NATURALLY OCCURING TOXINS: This part specifies the limits of 5 Crop Contaminants viz. Aflatoxin, Aflatoxin M1, Ochratoxin A, Patulin and Deoxynivalenol for various foods; limits for 4 naturally occurring toxins and 3 Polychlorinated biphenyls (PCBs) • PESTICIDE RESIDUES: This part specifies the Maximum Residues Limits (MRLs) 149 Pesticide Residues and tolerance limit of 4 Antibiotics in sea foods. These regulations are being amended to prescribe MRLs for more number of pesticides, Antibiotics and other Pharmacologically active substances.
Food Safety and Standards (Health supplements, nutraceuticals, food for special medical purpose, functional food and novel food) Regulations, 2016 • These regulations prescribe standards for eight categories viz. Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, specialty food containing plant or botanicals, foods containing probiotics, foods containing prebiotics and Novel Food products. • Includes various schedules detailing provision relating to • vitamin, mineral and amino acids, • botanical ingredients, • nutraceuticals ingredients, • food additives, • Probiotics and prebiotics
Food Safety and Standards (Food Recall procedure) Regulations, 2016 • Food Recall regulation shall apply to the food or food products that are determines or prima facie considered unsafe • Ensure removal of food under recall from all stages of the food chain in accordance with section 28 of the Act. • Ensure dissemination of information to concerned consumers • Ensure retrieval, destruction or reprocessing of food under recall • Food recall procedure
Food Safety and Standards (Import) Regulations, 2016 • Lays down the procedure for clearance of food products imported in to India. • Licensing of food importers • Clearance of imported food • Food import clearance for specific purposes • Sampling of imported products • Scheme for risk based sampling of imported food articles
Food Safety and Standards (Approval for non-specified food & food ingredients) Regulations, 2017 • Provide opportunity to FBO to innovate FSSAI frame these regulations. • Regulation covers : • Novel food or novel food Ingredients or processed with the use of novel technology. • Food or food ingredients with a history of human consumption (at least fifteen years) but not specified in any regulation under the Act. • New additives. • Processing aids and enzymes. • Articles of food and food ingredients consisting of or isolated from microorganisms, fungi or algae
Details of the Food Safety & Standards Act 2006, Rules 2011, Regulations 2011 is available online at www.fssai.gov.in https://fssai.gov.in/home/fss-legislation/fss-regulations.html
IFS Quick View • The IFS Quick View tool provides a single platform integrating all Food Safety Standards and Regulations on safety as well as quality of food items • This is aimed at minimizing ambiguity in the interpretation of regulations and facilitating FBOs in smooth operations of their business • To know more visit https://fssai.gov.in/quickaccess
Food Imports • Section 25 of the Food Safety and Standards Act provides that all imports of articles of food to follow the standards laid down by the Food Authority so that unsafe or sub-standard food is not imported • FSSAI has developed a “Manual for Food Imports” with minute & simplified details of whole processes & provisions related to filing the requisite information to obtain license, deposition of fees, attending the joint inspection and sampling process etc. so that food import clearance may take place with greater ease • The manual can be accessed online at https://foodregulatory.fssai.gov.in/manuals-fi • An online Food Import Clearance System(FICS) portal has been developed (https://fics.fssai.gov.in)
Global Standards
CODEX • Codex Alimentarius Commission (CAC) - an inter-governmental food standards body of FAO and WHO established in 1963 • Develops international food standards, guidelines and codes of practice which contribute to the safety, quality and fair practices in international food trade • Codex standards are recognized as reference standards in WTO- SPS Agreement • Within India, FSSAI has been designated as the National Codex Contact Point (NCCP) • Codex standards are voluntary and implementable globally
CAC Adopts • Food Standards http://www.codexalimentarius.org/standards/list-of-standards/ • Code of practices http://www.codexalimentarius.org/standards/list-of- standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/RCP • Guidelines http://www.codexalimentarius.org/standards/list-of- standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/GL • Other Recommendations such as MLs, MRLs and other texts http://www.codexalimentarius.org/standards/list-of- standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/MRL 54
Difference between ISO 22000 and the GFSI The International Organization for The Global Food Safety Initiative (GFSI) Standardization (ISO) is an international standard follows collaborative approach to bring together setting body composed of representatives from international food safety experts from the entire various national standards organizations. supply chain of food. GFSI is not a Certification Programme in itself, The ISO 22000 family of International Standards neither does it carry out any accreditation or addresses food safety management. certification activities. Certification to a GFSI- recognized certification ISO 22000:2018 sets out the requirements for a programme is achieved through a successful third- food safety management system and can be party audit against any of the certification certified to. It maps out what an organization programmes that have been recognized by the GFSI. needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless Certification Programme Owners (CPOs) of its size or position in the food chain. recognized by the GFSI:
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