FSSAI Third Amendment Rules

FSSAI Third Amendment Regulation, 2017

Guides » FSSAI » FSSAI Third Amendment Regulation, 2017

FSSAI Third Amendment Regulation, 2017

Food Safety and Standards Authority of India (FSSAI) has informed the Final Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulation, 2017 in the official gazette of India with reference to microbiological requirements for fish and fishery products. This regulation lays down revised microbiological necessities for sea foods and covers new varieties of fish and fisheries products, maximum allowable limits of hygiene indicator organisms and safety indicator organisms in a wide range of fish and fishery products and other food items namely oils, fats, oats and pasta. In adding up, the regulation also mentions the sampling plan and reference test methods for microbiological limits.

These standards have been finalized after consideration of the comments obtained from stakeholders in this regard and shall come into force on 1st January, 2018. The revised microbiological standards are aimed at guaranteeing quality and food safety of sea food produce in the domestic market. The article reviews the Final Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulation, 2017.

Role of FSSAI

Through a notification dated 10 October, 2016, the FSSAI has made changes to the Food Safety and Standards (Food Products Standards & Food Additives) Regulations, 2011with reference to ‘Proprietary Foods’, the existing regulation 2.12.1 has been altered and substituted with the new one. The FSSAI has taken into consideration the objections and suggestions that it had invited from the public on 27 April 2016, on the draft regulation, and has made this alteration. These regulations will be considered as Food Safety and Standards (Food Products Standards and Food Additives) Ninth Amendment Regulations, 2016. Food Business Operators will require to fulfill with the amended regulations by 1st July, 2017. FSSAI has come clean on the definition of proprietary food by offering the details as what is not to be integrated as proprietary food. Proprietary foods will therefore include foods that have not been standardized but will NOT include new foods for special dietary usages foods for special medical purposes practical foods nutraceuticals health supplements any such food articles which the Central Government may inform in this behalf

Other Amendments

The FSSAI goes on to mention that any deviation in quality parameters of a standardized food, as specified in the Food Safety and Standards Regulations under the FSSA does not imply that the resulting product is a proprietary food.

Other than additives other ingredients utilized in proprietary foods must either be standardized or permitted for usage in the preparation of other standardized food under these Regulations. However, FSSAI may specify from time to time the exclusion of definite ingredients.

Proprietary food may also have vitamins and minerals in quantities not in excess of one RDA of the relevant micronutrients.

Only those additives and at the levels that have been mentioned in Appendix A of these Regulations may perhaps be used in propriety foods and according to the grouping and subcategory of foods they are mentioned in. FSSAI has also made it compulsory to mention on labels the food category or sub-category together with the generic name, nature and composition of the proprietary food namely oils, fats, oats and pasta.

Other foods relevant to Safety and Standards (Food Product Standards and Food Additives) Amendment Regulation, 2017

  1. Chilled/Frozen Crustaceans comprises clean, whole or peeled crustaceans (shrimp/prawn, crabs and lobster) which are whichever in raw, chilled or frozen condition and handled in agreement with good manufacturing practices.
  2. Chilled/Frozen Cephalopods includes cleaned, whole or de-skinned cephalopods (squid, cuttlefish and octopus) which are either in raw, chilled or frozen condition and handled in accordance with good manufacturing practices.
  3. Live Bivalve Molluscs includes Oyster, Clam, Mussel, Scallop, Abalone which are alive instantly prior to consumption. Presentation includes the shell. Live bivalve molluscs are harvested alive from a harvesting area whichever approved for direct human consumption or classified to authorize harvesting for an accepted method of purification, like relaying or depuration, earlier to human consumption. Both relaying and depuration must be subject to suitable controls implemented by the official agency having jurisdiction.
  4. Chilled/Frozen Bivalves comprises clean, whole or shucked bivalves that are live either in chilled or frozen condition and handled in agreement with good manufacturing practices. This product category comprises filter feeding aquatic animals such as oysters, mussels, clams, cockles and scallops.
  5. Frozen cooked Crustaceans or Frozen heat shucked Mollusca means clean, whole or peeled crustaceans, that are cooked at a defined temperature and time.

Want to Consult a FSSAI Expert?

FSSAI registration or license is required for all entities involved in the production, distribution and transportation of food products.

Leave a comment