Our food safety experts replied to the following recent queries through discussion forums:
1. Question: I would like to know what are the other compliance norms, license or permit required to start supplying mango pulp in TIN pack in Maharashtra?
1. Answer: You have to obtain a license/registration as per FSS Act, Rules & Regulations for supplying Mango Pulp in TIN Packs.
2. Question: My father is running bakery since the last 35 years as a small business. We have turnover approx. Rs.12, 00,000 and produce less then 100kg /day. Will we have to obtain registration (Form A) or license (Form B) or do we need a license from M.C.D (Health Trade license)?
2. Answer: As per the existing criteria of license/registration in compliance to FSS Act, Rules & Regulations, you are eligible only for registration as the production/processing capacity of your bakery/shop is less than 100kg/day. You have to apply through Form A for obtaining registration certificate. You may please contact the local food safety officer of your area concerned for registration.
3. Question: Can we use synthetic colour in tablet, capsule, sachet and liquid formulation in food?
3. Answer: You can use colours which have been approved under Food Safety & Standards Regulations and in the quantities approved. You may have to apply for the product approval in case your product falls under Section 22 of the Food Safety & Standards Act.
4. Question: What are the laboratory parameters (Physical, Chemical & Microbiological) that need to be tested for dry fruits such as Almonds, Pistachios, Raisins etc as per FSSAI and at what frequency?
4. Answer: As per the regulations
- The product shall be free from mould, living / dead insects, insect fragments and rodent contamination. The product shall be uniform in color with a pleasant taste and flavour characteristic of fruit /nut free from off flavour, mustiness, rancidity and evidence of fermentation. The product shall be free from added coloring.
- The products shall be tested for Metal Contaminants, Crop Contaminants & Naturally Occuring Toxin Substances, Pesticide Residues, Microbiological parameters for Yeast & Mould Count, Salmonella, Shigella, E.coli etc.
Food Safety Regulations suggest that FBOs should go for the testing of the food products at-least once in every six months.