FoodSafetyHelpline Answered the following queries:
Question: We are planning to start a food shop , turnover may be less than 12 Lacs pa. we would be selling products made by housewives. What would be the licensing requirements that we need to follow ?
Answer: You will have to obtain a registration certificate under FSS Act, Rules & Regulations if in case you are expecting your annual turnover of Upto Rs. 12 Lacs. It is important to note here that if you are the brand owner of the food product then besides obtaining the license/registration you will have to comply with the packaging & labelling guidelines, also you have to ensure that the food articles are free from microbial contamination & chemical impurities. As per Food Safety & Standards Act, 2006 – you cannot buy from the unlicensed vendors.
Question: I have applied for FSSAI License on November but still not received a license?
Answer: Generally it does not take a very long time. You can do the follow up with the food authority. As per the food safety guidelines; after carrying out the inspection of the food business, the authority shall grant or reject the license within 60 days of receipt of the complete application and if there is no communication passed by the authority within the mentioned time period, then the food business operator may start his business on lapse of 60 days.
Question: We are serving (cooked material) to our employees on a no profit no loss basis. Do we need a Food License for this activity?
Answer: If you are preparing/processing the food in your own premises then those premises have to be licensed/registered under FSS Act, 2006. If you are serving the food but that food is sourced from outside even then you have to register your food activity and also have to ensure that your vendor should have a valid license/registration in compliance to FSS Act, Rules & Regulations.
Question: Can I run a food manufacturing business (chivda) from home and get a food license? Is it mandatory that the premises have to be commercial? What documents and othe permissions are required?
Answer: There are certain approvals like municipality by laws etc. which you might have to take in addition to obtain a food license. The food authority have a separate criteria which is not limited to whether you have a commercial property or a residential one but food authority may ask for a NOC from your neighborhood like; if you are living in a society flat etc. Click here to know about the documentation.
Question: We are working on a product having mix of prebiotic and Turmeric extract. How can we apply this product for license?
We had export license for a product where we need to file a Quarterly export declaration. For this product we are not selling single kg to export but sending free samples to many customers. Due to this final stock need to declare in export declaration is less. Is there any provision where we can mention free sample while submitting NIL export on FLRS?
Answer: Regarding your first query, the draft regulations were issued by FSSAI for such type of food products but the final notification is not yet published so you have to wait for some more time to have more clarity on this. Regarding your query on Exports; You have to obtain an Export license as per FSS Act, Rules & Regulations and have to comply with the guidelines of the importing country (where you plan to export). The following two links would help you further for the rest part of your question:
Question: What is the meaning when we say any food additive should be present as per GMP?
Answer: In general sense, GMP means; The minimum quantity which is necessary to be added to acquire the required technological function. The Food Safety & Standards Act, Rules & Regulations define GMP for food additives as;
- The quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
- The quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and,
- The additive is of appropriate food grade quality and is prepared and handled in the same way as a food ingredient.