Through a notification updated on 27 July 2017, the FSSAI has proposed some changes in the Food Safety and Standards (Licensing and Registration of Food Business) Amendment Regulation 2017 related to a revision of documents and condition of the license. The FSSAI has invited comments and suggestions from stakeholders on this draft notification within a period of 60 days from the above-mentioned date.
In the Food Safety and Standards (Licensing and Registration of Food Business) Regulations, 2011 in Annexure -2 mentioned under Documents to be enclosed for a new application for a license to State/Central Licensing Authority. It is proposed that the following documents will not be applicable for restaurants
- Blueprint/layout plan of the processing unit showing the dimensions in meters/square meters and operation-wise area allocation
- Name and List of Equipment and Machinery along with the number, installed capacity and horsepower used.
- List of food category desired to be manufactured. (In case of manufacturers) but not for restaurants.
- Copy of certificate obtained under Coop Act – 1861/Multi State Coop Act – 2002 in case of Cooperatives.
- Recall plan wherever applicable, with details on whom the product is distributed.
FSSAI has also proposed some amendments in Annexure 3 “Conditions of License”
And proposes to add the following clause as a condition
- All FBOs need to Display a true copy of the license granted in Form C at all times at a prominent place in the premises. In addition, all restaurants need to display Food Display Board at all times at a prominent place in the premises.
These two clauses are proposed to be changed for restaurants in Conditions of License
- All FBOs need to employ at least one technical person to supervise the production process. The person supervising the production process shall possess at least a degree in Science with Chemistry/Bio-Chemistry/Food and Nutrition/ Microbiology or a degree or diploma in food technology/ Dairy technology/ dairy microbiology/ dairy chemistry/ dairy engineering/ oil technology /veterinary science /hotel management & catering technology or any degree or diploma in any other discipline related to the specific requirements of the business from a recognized university or institute or equivalent
And restaurants need to employ at least one technical person or Food safety Supervisor trained by Food Safety and Standards Authority of India.
- The manufacturer/importer/distributor shall buy and sell food products only from, or to, licensed/registered vendors and maintain record thereof.
In addition, restaurants shall buy food raw materials only from licensed/registered vendors and maintain a record thereof”.
FSSAI proposes to OMIT the following clauses from Conditions of License
- Furnish periodic annual return (1st April to 31st March), within up to 31st May of each year. For collection/ handling/ manufacturing of Milk and Milk Products half yearly returns also to be furnished as specified (1st April to 31st September before 30th November and 1st October to 31st March).
- Maintain factory’s sanitary and hygienic standards and worker’s Hygiene as specified in the Schedule – 4 according to the category of a food business
- Ensure that the source and standards of raw material used are of optimum quality.
- Food Business Operator shall not manufacture, store or expose for sale or permit the sale of any article of food in any premises not effectively separated to the satisfaction of the licensing authority from any privy, urinal, sullage, drain or place of storage of foul and waste matter.
- Ensure Clean-In-Place systems (wherever necessary) for regular cleaning of the machine & equipment
The following conditions of the license are not applicable for restaurants
Maintain daily records of production, raw materials utilization, and sales separately.
FSSAI has proposed an amendment in ‘Other Conditions’ also and has proposed to substitute the following clause
Proprietors of hotels, restaurants and other food stalls who sell or expose for sale savories, sweets or other articles of food shall put up a notice board containing separate lists of the articles which have been cooked in ghee, edible oil, vanaspati and other fats for the information of the intending purchasers.
With this new clause
“Hotel, Restaurant, and other food stalls shall mark/indicate exclusive Desi Ghee items to the customer and whenever Vanaspati/oil/fat is used, shall also be marked/indicated to customers.”
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