Fssai Regulations Main

Food Safety and Standards Regulations, 2010
S.NO CONTENTS Pg. No

Chapter 1 General 1
Part 1.1 Title and Commencement
Part 1.2 Definitions
Chapter 2 Food Authority and Transaction of Business 6
Part 2.1 Food Authority
Salaries and terms and conditions of service of employees of Food
Regulation 2.1.1 Authority
Regulation 2.1.2 Procedure for transaction of business
Part 2.2 Central Advisory Committee
Regulation 2.2.1 Procedure for transaction of business
Part 2.3 Scientific Committee and Panels
Regulation 2.3.1 Procedure for establishment and operations of the Scientific Committee
Regulation 2.3.2 Procedure for establishment and operations of the Scientific Panels
Part 2.4 Jurisdiction of Designated Officer
Chapter 3 Licensing and Registration of Food Businesses 7
Part 3.2 Registration and License for Food Business
Regulation 3.2.1 Registration of petty food business
Regulation 3.2.2 License of food business
Regulation 3.2.3 Application for License
Regulation 3.2.4 Processing of Application
Regulaiton 3.2.5 Procedure for License under certain local areas
Regulaiton 3.2.6 Validity and Renewal of Registration and License
Regulaiton 3.2.7 Suspension or cancellation of Registration certificate or License
Modifications, expansions, change in premises after grant of license and
Regulaiton 3.2.8 registration
Regulaiton 3.2.9 Mode of payment
Regulaiton 3.2.10 Transfer of Registration certificate or License
Regulaiton 3.2.11 Appeal
Regulaiton 3.2.12 Return
Regulaiton 3.2.13 Food business operator to be bound by Directors
Regulaiton 3.2.14 Power of Authority to constitute advisory committees
SCHEDULES Schedule 1
List of Business under the purview of Central Licensing Authority
Schedule 2
Forms
Forms A – Application for Registration / Renewal of Registration
Form B - Application for License / Renewal of license with
Annexures
Annexures related to Form A and B
Annexure 1 – Declaration (for both Form A and Form B)
Annexure 2 - Documents to be enclosed with new application for
license to State/Central Licensing Authority (for Form B only)
Annexure 3 - Conditions of License (for Form B only)
Form C - License Format
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Form D - 1 Annual Returns to be filed for business other than milk
and milk products
Form D - 2 - Part I- Monthly Returns to be filed for milk and milk
products business
Form D - 2 - Part II- Annual Returns to be filed for milk and milk
products business
Schedule 3
Fee for Grant/ Renewal of License / Registration / License Fees
Schedule 4
General Hygienic and Sanitary practices to be followed by Food
Business operators
Part I - Practices to be followed by Petty Food Business operators
applying for Registration
Part II - Practices to be followed by all Food Business Operators
applying for License
Part III - Practices to be followed by Food Business Operators
engaged in manufacture, processing, storing & selling of Milk and
Milk Products
Part IV- Practices to be followed by Food Business Operators
engaged in manufacture, processing, storing & selling of Meat
and Meat Products
Part V- Practices to be followed by Food Business Operators
engaged in catering / food service establishments
Chapter 4 Packaging and Labelling Regulations 150
Part 4.1 Packaging
Regulation 4.1.1 General Requirements
Regulation 4.1.2 Product specific requirements
Part 4.2 Labelling
Regulation 4.2.1 General Requirements
Regulation 4.2.2 Labeling of Pre packaged Foods
Part 4.3 Manner of Declaration
Regulation 4.3.1 General Conditions
Regulation 4.3.2 Principal Display Panel
Regulation 4.3.3 The height of numeral in the declaration
Part 4.4 Specific Requirements/ Restrictions on manner of labeling
Regulation 4.4.1 Labeling of infant milk substitute and infant food
Regulation 4.4.2 Labeling of edible oils and fats
Regulation 4.4.3 Labelling of permitted food colours
Regulation 4.4.4 Labeling of irradiated Food
Regulation 4.4.5 Other Product Specific Requirements
Regulation 4.4.6 Specific restrictions on product labels
Part 4.5 Restriction on advertisement
Part 4.6 Exemptions fom labeling requirements
Part 4.7 Notice of addition, admixture or deficiency in food
Chapter 5 Food Product Standards 202
Part 5.1 Dairy products and analogues
Regulation 5.1.1 Milk
Regulation 5.1.2 Cream
Regulation 5.1.3 Malai
Regulation 5.1.4 Dahi or Curd
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Regulation 5.1.5 Chhana or Paneer
Regulation 5.1.6 Cheeses
Regulation 5.1.7 Dairy based Desserts/ Confections
Regulation 5.1.8 Evaporated/Condensed Milk and Milk Products
Regulation 5.1.9 Foods for Infant nutrition
Regulation 5.1.10 Butter, Ghee and Milk fats
Regulation 5.1.11 Chakka and Shrikhand
Regulation 5.1.12 Fermented Milk products
Regulation 5.1.13 Whey Products
Regulation 5.1.14 Casein Products
Part 5.2 Fats, oils and fat emusions
Regulation 5.2.1 Definitions
Regulation 5.2.2 Oils
Regulation 5.2.3 Interesterified Vegetable Fat
Regulation 5.2.4 Partially Hydrogenated Soyabean Oil
Regulation 5.2.5 Edible Fats
Regulation 5.2.6 Margarine and Fat Spreads
Regulation 5.2.7 Hydrogenated Vegetable Oils
Part 5.3 Fruits and Vegetable Products
Regulation 5.3.1 Thermally Processed Fruits
Regulation 5.3.2 Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail
Regulation 5.3.3 Thermally Processed Vegetables
Regulation 5.3.4 Thermally Processed Curried Vegetables / Ready to Eat Vegetables
Regulation 5.3.5 Thermally Processed Vegetable soups
Regulation 5.3.6 Thermally Processed Fruits Juices
Regulation 5.3.7 Thermally Processed Vegetable Juices
Regulation 5.3.8 Thermally Processed Tomato Juice
Regulation 5.3.9 Thermally Processed Fruit Nectars
Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit
Regulation 5.3.10 Beverages
Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp /
Regulation 5.3.11 Puree
Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp /
Regulation 5.3.12 Puree other than Mango
Regulation 5.3.13 Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree
Regulation 5.3.14 Thermally Processed Tomato Puree And Paste
Regulation 5.3.15 Soup Powders
Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use
Regulation 5.3.16 only:
Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For
Regulation 5.3.17 Industrial Use Only
Regulation 5.3.18 Tamarind Pulp/Puree And Concentrate
Regulation 5.3.19 Fruit Bar/ Toffee
Regulation 5.3.20 Fruit/Vegetable, Cereal Flakes
Regulation 5.3.21 Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water
Regulation 5.3.22 Ginger Cocktail
Regulation 5.3.23 Synthetic Syrup for use in Dispensers for carbonated water
Regulation 5.3.24 Synthetic Syrup of Sharbat
Regulation 5.3.25 Murabba
Regulation 5.3.26 Candied, Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel
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Regulation 5.3.27 Mango Chutney
Regulation 5.3.28 Tomato Ketchup and Tomato Sauce
Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce
Regulation 5.3.29 and Soya Sauce
Regulation 5.3.30 Soyabean Sauce
Regulation 5.3.31 Carbonated Fruit Beverages or Fruit Drink
Regulation 5.3.32 Jam
Regulation 5.3.33 Fruit Jelly
Regulation 5.3.34 Fruit Cheese
Regulation 5.3.35 Marmalades
Regulation 5.3.36 Dehydrated Fruits
Regulation 5.3.37 Dehydrated Vegetables
Regulation 5.3.38 Frozen Fruits/Fruit Products
Regulation 5.3.39 Frozen Vegetables
Regulation 5.3.40 Frozen Curried Vegetables/Ready-to-Eat Vegetables
Regulation 5.3.41 Fruit Based Beverage Mix/Powdered Fruit Based Beverage
Regulation 5.3.42 Fruits and Vegetable Chutney
Regulation 5.3.43 Pickles
Regulation 5.3.44 Table Olives
Regulation 5.3.45 Grated Desiccated Coconut
Regulation 5.3.46 Vinegar
Regulation 5.3.47 Nuts and Raisins
Regulation 5.3.48 Bean
Part 5.4 Cereal and Cereal Products
Regulation 5.4.1 Atta
Regulation 5.4.2 Maida
Regulation 5.4.3 Semolina (Suji or Rewa)
Regulation 5.4.4 Besan
Regulation 5.4.5 Pearl Barley (Jau)
Regulation 5.4.6 Food Grains
Regulation 5.4.7 Corn Flour (Maize starch)
Regulation 5.4.8 Corn Flakes
Regulation 5.4.9 Custard Powder
Regulation 5.4.10 Macaroni Products
Regulation 5.4.11 Malted and Malt based foods
Regulation 5.4.12 Rolled Oats
Regulation 5.4.13 Solvent Extracted Flour
Regulation 5.4.14 Starchy Foods
Regulation 5.4.15 Bakery Products
Part 5.5 Meat and Meat Products
Regulation 5.5.2 Meat and Meat Products
Part 5.6 Fish and Fish Products
Part 5.7 Sweets and Confectionery
Regulation 5.7.1 Sugar boiled Confectionery
Regulation 5.7.2 Lozenges
Regulation 5.7.3 Chewing gum and bubble gum
Regulation 5.7.4 Chocolate
Regulation 5.7.5 Ice Lollies or Edible Ices
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Part 5.8 Sweeteners including honey
Regulation 5.8.1 Sugar
Regulation 5.8.2 Misri
Regulation 5.8.3 Honey
Regulation 5.8.4 Gur or Jaggery
Regulation 5.8.5 Dextrose
Regulation 5.8.6 Golden Syrup
Regulation 5.8.7 Saccharin Sodium
Regulation 5.8.8 Aspertame (Aspartyl Phenyl Alanine Methyl Ester)
Regulation 5.8.9 Acesulfame Potassium
Regulation 5.8.10 Sucralose
Part 5.9 Salt, Spices, Condiments and related products
Regulation 5.9.1 Caraway (Shajira)
Regulation 5.9.2 Cardamom (Elaichi)
Regulation 5.9.3 Chillies and Capsicum (Lal Mirchi)
Regulation 5.9.4 Cinnamon (Dalchini)
Regulation 5.9.5 Cassia (Taj)
Regulation 5.9.6 Cloves (Laung)
Regulation 5.9.7 Coriander (Dhania)
Regulation 5.9.8 Cumin (Zeera, Kalaunji)
Regulation 5.9.9 Fennel (Saunf)
Regulation 5.9.10 Fenugreek (Methi)
Regulation 5.9.11 Ginger (Sonth, Adrak)
Regulation 5.9.12 Mace (Jaipatri)
Regulation 5.9.13 Mustard (Rai, Sarson)
Regulation 5.9.14 Nutmeg (Jaiphal)
Regulation 5.9.15 Pepper Black (Kalimirch)
Regulation 5.9.16 Poppy (Khas Khas)
Regulation 5.9.17 Saffron (Kesar)
Regulation 5.9.18 Turmeric (Haldi)
Regulation 5.9.19 Curry Powder
Regulation 5.9.20 Mixed Masala
Regulation 5.9.21 Aniseed (Saunf)
Regulation 5.9.22 Ajowan (Bishops seed)
Regulation 5.9.23 Dried Mango Slices
Regulation 5.9.24 Dried Mango Powder (Amchur)
Regulation 5.9.25 Pepper White
Regulation 5.9.26 Garlic (Lahsun)
Regulation 5.9.27 Celery
Regulation 5.9.28 Dehydrated Onion (Sukha Pyaj)
Regulation 5.9.29 Asafoetida
Regulation 5.9.30 Edible Common Salt
Part 5.10 Beverages (Other than Dairy and Fruits & Vegetable based)
Regulation 5.10.1 Tea
Regulation 5.10.2 Coffee
Regulation 5.10.3 Chicory
Regulation 5.10.4 Coffee - Chicory Mixture
Regulation 5.10.5 Beverages – Alcoholic
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Regulation 5.10.6 Beverages Non Alcoholic – Carbonated
Regulation 5.10.7 Mineral Water
Regulation 5.10.8 Packaged Drinking Water
Part 5.11 Other Food products and Ingredients
Regulation 5.11.1 Baking Powder
Regulation 5.11.2 Catechu
Regulation 5.11.3 Gelatin
Regulation 5.11.4 Silver Leaf
Regulation 5.11.5 Pan Masala
Regulation 5.11.6 Low and high fat Cocoa Powder
Regulation 5.11.7 Carob Powder
Part 5.12 Proprietary Foods
Part 5.13 Irradiation of Food
Regulation 5.13.2 Dose of Irradiation
Regulation 5.13.3 Requirement for the process of Irradiation
Regulation 5.13.4 Restrictions on Irradiation of Food
Regulation 5.13.5 Record of Irradiation of Food
Regulation 5.13.6 Standards of Irradiated Food
Regulation 5.13.7 Storage, Package and Sale of Irradiated Food
Regulation 5.13.8 Restrictions on sale of Irradiated Food
Chapter 6 Substances added to Food 454
Part 6.1 Food Additives
Regulation 6.1.2 Colouring Matter
Regulation 6.1.3 Artificial Sweeteners
Regulation 6.1.4 Preservatives
Regulation 6.1.5 Anti-Oxidants
Regulation 6.1.6 Emulsifying and Stabilising Agents
Regulation 6.1.7 Anticaking Agents
Regulation 6.1.8 Antifoaming agents in edible oils and fats
Regulation 6.1.9 Use of release agents
Regulation 6.1.10 Flavouring agents and related substances
Regulation 6.1.11 Use of Flavours Enhancers
Regulation 6.1.12 Sequestering and buffering agents (acids, bases, and salts)
Regulation 6.1.13 Use of Glycerol Esters of Wood Resins
Regulation 6.1.14 Use of Sucrose Acetate Isobutyrate
Regulation 6.1.15 Use of Lactulose Syrup in foods
Regulation 6.1.16 Other substances to be used in Specified limits
Regulation 6.1.17 Carry over of Food Additives
Part 6.2 Standards of Additives
Regulation 6.2.1 Food Colours
Chapter 7 Prohibition and Regulation of Sales 509
Part 7.1 Sale of certain admixtures prohibited
Part 7.2 Restriction on use of certain ingredients
Part 7.3 Prohibition and Restriction on sale of certain products
Regulation 7.3.1 Prohibition on sale of food articles coated with Mineral oil
Regulation 7.3.2 Restriction on sale of Carbia Callosa and Honey dew
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Regulation 7.3.3 Food resembling but not pure Honey not be marketed as Honey
Product not to contain any substance which may be injurious to
Regulation 7.3.4 Health
Regulation 7.3.5 Prohibition of use of Carbide gas in ripening of fruits
Regulation 7.3.6 Sale of fresh Fruits and Vegetables
Regulation 7.3.7 Sale or use for sale of admixtures of Ghee or Butter prohibited
Restriction on sale of Ghee having less Reichert value than that
Regulation 7.3.8 specified for the area where such ghee is sold
Restriction on sale of Til oil produced in Tripura, Assam and West
Regulation 7.3.9 Bengal
Regulation 7.3.10 Special provisions relating to Vegetable Oil and fat
Regulation 7.3.11 Restriction on sale of Kangra Tea
Regulation 7.3.12 Condition for sale of Flavoured Tea
Regulation 7.3.13 Restriction on sale of Common Salt
Regulation 7.3.14 Use of flesh of naturally dead animals or fowls prohibited
Regulation 7.3.15 Special provisions relating to Milk
Regulation 7.3.16 Restrictions relating to conditions for sale
Chapter 8 Contaminants, Toxins and Residues 525
Part 8.1 Metal Contaminants
Part 8.2 Crop Contaminants and Naturally Occuring Toxic Substances
Part 8.3 Residues
Regulation 8.3.1 Restriction on the use of Insecticides
Regulation 8.3.2 Antibiotic and other pharma-cologically active substances
Chapter 9 Laboratory and Sample Analysis 549
Part 9.1 Referral Laboratory
Regulation 9.1.1 Functions
Regulation 9.1.2 Referral laboratory for State/UT/Local area
Regulation 9.1.3 Notified Laboratories for Import
Part 9.2 Procedure of Sampling
Regulation 9.2.1 Quantity of sample to be sent to the Food analyst
Chapter 10 Others 558
Part 10.1 Guarantee
APPENDIX Appendix A
Limits of Food Additives
Appendix B
Microbiological Requirements
Appendix C
Forms
Form A - Form of Guarantee
Form B – Declaration
Form C - Certificate of Analysis by the Referral Food Laboratory
Form D – Report of the Food Analyst
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(TO BE PUBLISHED IN PART III, SECTION 4, OF THE GAZETTE OF INDIA,
EXTRAORDINARY)
MINISTRY OF HEALTH AND FAMILY WELFARE

(FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA)
NOTIFICATION
New Delhi, the ………………….., 2010
No. 2-15015/30/2010-FSSAI- the following draft of food Safety

and Standards Regulation, 2010, which the Food safety and Standards
Authority of India with previous approval of Central Government,
proposes to make, in exercise of the powers conferred under section
92 of the Food Safety and Standards Act, 2006 (34 of 2006), is hereby
published as required by the section 92, for the information of all
persons likely to be affected thereby, and notice is hereby given that
the said draft regulation will be taken into consideration after the
expiry of a period of thirty days from the date on which copies of the
Official Gazette in which this notification is published, are made
available to the public;
Objections or suggestions, if any, may be addressed to the CEO,

Food safety and Standards Authority of India, FDA Bhawan, Kotla
road, New Delhi-110002
The objections and suggestions which may be received from any

person with respect to the said draft regulations before the expiry of
the period specified above will be considered by the Authority.
Draft Food Safety and Standards Regulations, 2010
CHAPTER 1 – GENERAL
Part 1.1: Title and commencement
Regulation 1.1.1: These regulations may be called the Food

Safety and Standards Regulations, 2010.
Regulation 1.1.2: They shall extend to the whole of India.
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Part 1.2: Definitions
Regulation 1.2.1: In these regulations unless the context

otherwise requires:
1. “Act‖ means the Food Safety and Standards Act, 2006 (Act 34
of 2006);
2. ―Best before‖ means the date which signifies the end of the
period under any stated storage conditions during which the
product shall remain fully marketable and shall retain any
specific qualities for which tacit or express claims have been
made and beyond that date. The food may still be perfectly safe
to consume, though its quality may have diminished; and food
can be sold after this date provided it is not unsafe.
3. ―Date of manufacture‖ means the date on which the food

becomes the product as described;
4. ―Date of packaging‖ means the date on which the food is

placed in the immediate container in which it will be ultimately
sold;
5. "District" means a local area as defined by the Authority for the

purpose of the Food safety and Standards Act, 2006. The district
can be constituted on the basis of:
 Concentration of specific category of food businesses
which may need special attention
 Risk assessment carried out by the Authority from time
to time
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 Any other specific regulatory requirements
6. "Infant" means a child not more than twelve months of age;
7. "Licensing Authority‖ means the Designated Officer appointed

under section 36 (i) of the Act by the food safety commissioner
of the state or of the Food Authority for the local area and
includes an officer to whom powers of issue of a licence has been
delegated by the Designated Officer;
8. "Label‖ means any tag, brand, mark, pictorial or other

descriptive matter, written, printed, stenciled, marked,
embossed graphic, perforated, stamped or impressed on or
attached to container, cover, lid or crown of any food package.
For the purpose of declaration of month and year of
manufacture, the provisions under rule 6(B) of Standards of
Weights and Measures (Packaged Commodities) Rules, 1977
shall apply.
9. ―Lot number‖ or ―code number‖ or ―batch number‖ means

the number either in numericals or alphabets or in combination
thereof, representing the lot number or code number or batch
number, being preceded by the words ―Lot No‖ or ―Lot‖ or ―code
number‖ or ―Code‖ or Batch No‖ or ―Batch‖ or any distinguishing
prefix by which the food can be traced in manufacture and
identified in distribution.
10. "Multipiece package" means a package containing two or

more individually packaged or labelled pieces of the same
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commodity of identical quantity, intended for retail either in
individual pieces or packages as a whole.
11. "Non- Vegetarian Food‖ means an article of food which

contains whole or part of any animal including birds, fresh water
or marine animals or eggs or products of any animal origin, but
not including milk or milk products, as an ingredient;
12. "Nutritional food" means the food claimed to be enriched

with nutrients, such as, minerals or proteins or vitamins or
metals or their compounds or amino acids (in amounts not
exceeding the Recommended Daily Allowance for Indians) or
enzymes (within permissible limits);
13. ―Prepackaged‖ or ―Pre-packed food‖, means food, which is

placed in a package of any nature, in such a manner that the
contents cannot be changed without tampering it and which is
ready for sale to the consumer.
Note: The expression ―package‖ wherever it occurs in these
Regulations, shall be construed as package containing pre-
packed food articles.
14. "Principal Display Panel" means that part of the

container/package which is intended or likely to be displayed or
presented or shown or examined by the customer under normal
and customary conditions of display, sale or purchase of the
commodity contained therein.
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15. ―Use – by date‖ or ―Recommended last consumption
date‖ or ―Expiry date‖ means the date which signifies the end
of the estimated period under any stated storage conditions,
after which product probably will not have the quality attributes
normally expected by the consumers and the food shall not be
marketable;
16. ―Vegetarian Food‖ means any article of Food other than Non-
Vegetarian Food as defined in Regulaiton 1.2.1 (11).
17. ―Wholesale package‖ means a package containing -

a. à number of retail packages, where such first mentioned
package is intended for sale, distribution or delivery to an
intermediary and is not intended for sale direct to a single
consumer; or
b. a commodity of food sold to an intermediary in bulk to
enable such intermediary to sell, distribute or deliver such
commodity of food to the consumer in smaller quantities.
The expressions used in these Regulations but have not been

defined herein shall have the meaning ascribed to them in the
Act or as provided in the regulations, chapters and Appendices.
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CHAPTER 2 – Food Authority and Transaction of Business
Part 2.1: Food Authority
Regulation 2.1.1: Salaries and terms and conditions of service of

employees of Food Authority of India
Regulation 2.1.2: Procedure for transaction of business
Part 2.2: Central Advisory Committee
Regulation 2.2.1: Procedure for transaction of business
Part 2.3: Scientific Committee and Panels
Regulation 2.3.1: Procedure for establishment and operations of the

Scientific Committee
Regulation 2.3.2: Procedure for establishment and operations of the

Scientific Panels
Part 2.4: Jurisdiction of Designated officer

Regulation 2.4.1 The commissioner of Food Safety shall, by order,
appoint the Designated officer, who shall not be below the rank of a
Sub- Divisional Officer, to be in-charge of food safety administration
for each district as defined under Regulation 1.2.1 (5)
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CHAPTER 3 – Licensing and Registration of Food Businesses

In these Regulations, unless the context otherwise requires,-
Regulation 3.1.1 ―Central Licensing Authority‖ means Designated
Officer appointed by the Chief Executive Officer of the Food Authority
of India in his capacity of Food Safety Commissioner.
Regulation 3.1.2 ―Petty Food Manufacturer‖ means any food
manufacturer, who
a. manufactures or sells any article of food himself or a petty
retailer, hawker, itinerant vendor or temporary stall
holder; or
b. such other food businesses including small scale or cottage
or such other industries relating to food business or tiny
food businesses with an annual turnover not exceeding Rs
12 lakhs and/or whose
i. production capacity of food (other than milk and milk
products and meat and meat products) does not
exceed 100 kg/ltr per day or
ii. production or procurement or collection of milk is up
to 500 litres of milk per day or
iii. slaughtering capacity is 2 large animals or 10 small
animals or 50 poultry birds per day or less
Regulation 3.1.4 ―Registering Authority‖ means Designated

Officer/ Food Safety Officer or any official in Panchayat, Municipal
Corporation or any other local body or Panchayat in an area, notified
as such by the State Food Safety Commissioner for the purpose of
registration as specified in these Regulations.
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Regulation 3.1.5 ―State Licensing Authority‖ means Designated
Officers appointed under Section 36(1) of the Act by the Food Safety
Commissioner of a State or UT.
Words and expressions used herein and not defined, but defined
under the Act or in any other regulations under the Act, shall have
the meaning respectively assigned to them therein.
Part 3.2 Registration and License for Food Business
All Food Business Operators in the country will be registered or

licensed in accordance with the procedures laid down hereinafter
without prejudice to the availability of safe and wholesome food for
human consumption.
Regulation 3.2.1 Registration of petty food business

(1). Every petty food manufacturer shall register themselve with the
Registering Authority by submitting an application for
registration in Form A under Schedule 2 of these Regulations
along with a fee as provided in Schedule 3.
(2). The Food Business Operator shall follow the basic hygiene and
safety requirements provided in Schedule 4 (Part I) of these
Regulations and provide a self attested declaration of adherence
to these requirements with the application in the format
provided in Annexure-1 under Schedule 2
(3). The Registering Authority shall consider the application and

may either grant registration or reject it with reasons to be
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recorded in writing or issue notice for inspection, within 7 days
of receipt of an application for registration
(4). In the event of an inspection being ordered, the registration

shall be granted by the Registering Authority after being satisfied
with the safety, hygiene and sanitary conditions of the premises
within a period of 30 days.
(5). If registration is not granted, or denied, or inspection not

ordered within 7 days as provided in above sub regulation (3) or
no decision is communicated within 30 days as provided in above
sub regulation (4), the Food Business Operator may start his
business, provided that it will be incumbent on the Food
Business operator to comply with any improvement suggested
by the Registering Authority at any later time.
Provided that registration shall not be refused without giving the

applicant an opportunity of being heard and for reasons to be
recorded in writing.
(6). The Registering Authority shall issue a registration certificate

and a photo identity card, which shall be displayed at a
prominent place at all times within the premises or vehicle or
cart or any other place where the person carries on
sale/manufacture of food in case of Petty Food Business.
(7). The Registering Authority or any officer or agency specifically

authorized for this purpose shall carry out food safety inspection
of the registered establishments at least once in a year.
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Regulation 3.2.2 License for food business
(1). Subject to Regulation 3.2.1, no person shall commence any
food business unless he possesses a valid license under these
Regulations.
Provided that any person or Food Business Operator carrying on

food business on the date of notification of these Regulations,
under a license, registration or permission, as the case may be,
under the Acts or Orders mentioned in the Second Schedule of
the Act shall enable the Licensing Authority to collect complete
information of all food establishments, get their existing license
converted into the license/registration under these regulations
by making an application to the Licensing/Registering Authority
within one year of notification of these Regulations. No license
fee will have to be paid for the remaining period of the validity of
the earlier license or registration granted under any of the said
Acts or Orders Non-compliance with this provision by a Food
Business Operator will attract penalty under section 55 of the
Act.
Provided further that any Food Business Operator holding

Registration/License under any other Act/Order as specified
under schedule 2 of the FSS Act, 2006 with no specific validity or
expiry date, and other wise entitiled to obtain a license under
these regulations, shall have to apply and obtain a
Registration/License under these Regulations within one year
from the date of notification by paying the applicable fees.
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(2). Notwithstanding the provisions contained in Regulation 3.2.2(1)
above or in any of the registration or license certificates issued
under existing Acts or Orders mentioned in the second schedule
of the Act, the Licensing Authority, if it has reason to believe
that the Food Business Operator has failed to comply with all or
any of the conditions of the existing registration or license or
the safety requirements given in Schedule 4, may give
appropriate direction to the Food Business Operator to comply
with.
(3). License for commencing or carrying on food business, which falls

under Schedule 1, shall be granted by the Central Licensing
Authority. For importing any type of food items, including food
ingredients and additives, a food business Operator shall have to
obtain a license from the Central Licensing Authority, Provided
that Food Authority may through notification make such changes
or modify the list given in the Schedule I as considered
necessary.
(4). License for commencing or carrying on food business, which are

not covered under Schedule 1, shall be granted by the
concerned State Licensing Authority.
(5). The Food Business Operator shall ensure that all conditions of
license as provided in Annexure 2 of Form B in Schedule 2
and safety, sanitary and hygienic requirements provided in the
Schedule 4 are complied with at all times .
- 18 -
Provided that no person shall manufacture, import, sell, stock,
exhibit for distribution or sale any article of food which has been
subjected to the treatment of irradiation, except under a license
obtained from Department of Atomic Energy under the Atomic
Energy (Control of Irradiation of Food) Regulations, 1996.
Provided further that the Licensing Authority shall ensure

periodical food safety audit and inspection of the licensed
establishments through its own or authorised agencies.
Regulation 3.2.3 Application for license to the Licensing

Authority
An application for the grant of a license shall be made in Form B of
Schedule 2 to the concerned Licensing Authority as specified in
Regulation 3.2.2 (3) and 3.2.2 (4) and it will be accompanied by
a self-attested declaration in the format provided in the Annexure-
1 and copies of documents mentioned in the Annexure 2 of
Schedule-2 along with the applicable fees prescribed in Schedule
3.
Regulation 3.2.4 Processing of Application for license

(1). A license shall, subject to the provisions of these Regulations, be
issued by the concerned Licensing Authority within a period of 60
days from the date of receipt of the completed application along
with all required documents and fees.
(2). On the receipt of the completed application along with all

required documents and fees, the concerned Licensing Authority
shall issue a unique application number to each applicant that
- 19 -
will be referred to in all future correspondence between the
Licensing Authority and the applicant.
(3). If, upon scrutiny of the application within 15 days from the date
of receipt of the application, the concerned Licensing Authority
requires any additional information with respect to an application
or if the application is incomplete, the Licensing Authority may
inform the applicant in writing, to furnish such additional
information or complete the application, as the case may be,
within 30 days from such notice.
(4). On receiving the complete information and documents the

Licensing Authority shall direct the Food Safety Officer or any
other person specially designated for such functions to inspect
the premises in a manner and according to Regulations as laid
down by the Food Authority. The Licensing Authority may issue
a notice to the applicant, if it deems fit, guiding food business
Operator on necessary steps to be taken or changes or alteration
to be made in the premises in order to ensure general sanitary
and hygienic conditions as specified in Schedule 4.
(5). Within a period of 30 days from receipt of an inspection report

the concerned Licensing Authority shall consider the application
and may either grant or reject the license.
Provided that no applicant shall be refused a license without
being given an opportunity of being heard and for reasons to be
recorded in writing.
- 20 -
(6). The Licensing Authority shall issue a License in Format C under
Schedule 2 of these Regulations, a true copy of which shall be
displayed at a prominent place at all times within the premises
where the Food Business Operator carries on the food business.
Regulation 3.2.5 Procedure for License in certain local areas
(1). A single license may be issued by the licensing authority for one
or more articles of food and also for different establishments or
premises in the same local area including collection and chilling
units run by milk cooperatives or its members.
(2). The Central Licensing Authority may after satisfying itself about
the adequacy of the mechanism to ensure food safety in a
Government organization like Railways, Defense etc., with a
large number of food establishments, authorise an officer of that
organization to function as a Designated officer under sec. 36(3)
of the Act who will be responsible for the safety of the food
served by those establishments and to ensure that all other
conditions laid down for running food business under the Act and
these Regulations are complied with. Provided that the Food
Authority may carry out food safety audit of these
establishments once in a year through its own or accredited
agencies.
Regulation 3.2.6 Commencement of Business

An applicant may commence his food business and the
concerned licensing Authority shall not deny the applicant to
commence such business if, from the date of making the
- 21 -
completed application, a license is not issued within 60 days or
the applicant has not received any intimation of inadequacy
under Regulation 3.2.4(3) or inspection report indicating
defects from the concerned licensing authority under
Regulation 3.2.4(4).
Regulation 3.2.7 Validity and Renewal of Registration and

License
(1). A Registration or license granted under these Regulations shall
be valid and subsisting, unless otherwise specified,
i. for a period of 1 to 5 years as chosen by the Food Business

Operator, from the date of issue of registration or license
subject to remittance of fee applicable for the period and
compliance with all conditions of license.
(2) Any application for the renewal of a registration or license

granted under these Regulations shall be made in Form A or B
of Schedule 2, as the case may be, not later than 30 days prior
to the expiry date indicated in the license.
(3) The Registration or License shall continue to be in force till such

time that the orders are passed on the renewal application which
in no case shall be beyond 30 days from the date of expiry of
registration or license.
(4) Any renewal application filed beyond the period mentioned

under Regulation 3.2.7 (2) above but before the expiry date,
shall be accompanied by a late fee of Rs 100 per day of delay
- 22 -
(5) Any Registration or license for which renewal has not been
applied for within the period mentioned in Regulation 3.2.7
(2) or 3.2.7 (4) above shall expire and the Food Business
Operator shall stop all business activity at the premises. The
Food Business Operator will have to apply for fresh Registration
or license as provided in Regulation 3.2.1 and 3.2.3 as the
case may be, if it wants to restart the business.
(6) Food Business Operator having valid certificate of an accredited

food safety auditor or from an agency accredited by Food
Authority or any other organisation authorised by food Authority
for this purpose will not be normally required to be inspected
before renewal of license.
Provided that Designated Officer may order an inspection before
renewal if considered necessary for reasons to be recorded in
writing.
Regulation 3.2.8 Suspension or cancellation of Registration

Certificate or license
(1). The Registering or Licensing Authority in accordance with the

provisions of section 32 of the Act may, after giving the concerned
Food Business Operator a reasonable opportunity of being heard,
suspend any registration or license in respect of all or any activities
for which the registration/license has been granted under these
Regulations after recording a brief statement of the reasons for
such suspension, if there is ground to believe that the Food
Business Operator has failed to comply with the conditions and the
period mentioned in any Improvement Notice served under Section
32 of the Act. A copy of such statement shall be furnished to the
- 23 -
concerned Food Business Operator whose Registration or license
has been suspended.
(2). The registering or licensing authority, as the case may be, shall
direct an inspection of the Food Business Operator‘s premise(s)
within a reasonable period which shall not be less than 14 days
from the date of order of suspension.
(3). In the event that the Registering or Licensing authority is of the

opinion, on a review of the inspection report, that the Food
Business Operator has still failed to rectify the defects or omissions
or comply with the conditions of the improvement notice causing
the suspension, such authority may cancel the license/registration
of the Food Business Operator after giving him an opportunity to
show cause as provided under Section 32 (3) of the Act.
(4). Notwithstanding anything contained in these Regulations, the

Registering or Licensing Authority may also suspend or cancel any
registration or license forthwith in the interest of public health for
reasons to be recorded in writing.
(5). A suspension or cancellation of registration or license under

these Regulations shall not entitle the Food Business Operator for
any compensation or refund of fee(s) paid in respect of the
registration certificate or license or renewal thereof.
(6). The concerned Food Business Operator may make fresh

application for inspection in case of suspension and fresh
- 24 -
application for Registration or license in case of cancellation to the
concerned authority after taking necessary precautions and making
necessary changes or alterations after a minimum period of 3
months from the date of cancellation under Regulation 3.2.8 (3)
above.
Regulation 3.2.9 Modifications, Expansion or Changes in

premise(s) after grant of license or registration
(1). Food Business Operators shall ensure that the Registering or
Licensing Authority always has up-to-date information on their
food business establishments and shall inform the relevant
Authority of any modifications or additions or changes in product
category, layout, expansion, closure, or any other material
information based on which the license was granted and such
information shall be conveyed before the changes occur.
Provided that any change that alters the information contained in

the license certificate shall require an approval or endorsement
in license prior to start of business with such changes. The Food
Business Operator shall submit the original license to the
Licensing Authority along with a fee equivalent to one year
license fee for effecting necessary changes. The Authority may
approve and issue an amended license incorporating such
changes in activities within 30 days from the date of receipt of
such information. While approving the aforementioned changes
the concerned registering or licensing Authority shall take into
account the feasibility of carrying on the business and the legal
and other relevant aspects of the desired modifications or
- 25 -
additions or changes in activities and, if required, may order an
inspection of the premises before granting the approval.
Regulation 3.2.10 Mode of payment:

All fees and charges payable under these regulations shall be
paid vide pay order or demand draft or any online mode of
payment as may be prescribed in this regard, by the concerned
Food Safety Commissioner,
Regulation 3.2.11 Transfer of registration certificate or License

in case of death
(1). In the event of death of the holder of a Registration certificate
or license, such certificate or license shall subsist for the benefit
of the legal representative or any family member of the
deceased or until the expiry of:-
(a). the period of 90 days from the date of death of the holder
of a Registration certificate or license; or
(b). such longer period as the Designated Officer may allow, for
reasons to be recorded in writing.
(2). The legal representative or family member of the deceased

holder of the registration certificate or license shall apply to the
concerned Authority for transfer of such certificate or license in
his favour.
(3). The registering or licensing Authority, as the case may be, may,
after making such enquiry as it may deem fit, either approve the
- 26 -
transfer of the Registration certificate or license if satisfied that
the applicant is the legal representative, or refuse the request.
Provided that the registering or licensing authority shall not
refuse the request without giving the applicant an opportunity of
being heard and for reasons to be recorded in writing.
(4). Upon filing of application for transfer and pending the decision of
the authority, the registration or license shall continue to be in
force.
Regulation 3.2.12 Appeal

(1). A Food Business Operator aggrieved by an order of the
Registering Authority or Licensing Authority, as the case may be,
under these Regulations may prefer an appeal to the concerned
Designated officer or the Food Safety Commissioner, as per
provisions laid down under Section 31(8) and 32 (4) - (5) of the
Act.
Regulation 3.2.13 Return

(1). Every licensee shall on or before 31st May of each year, submit
a return electronically or in physical form as may be prescribed by
the concerned Food Safety Commissioner, in 'Form D-1‘ provided
in Schedule 2 of these Regulations to the Licensing Authority in
respect of each class of food products handled by him during the
previous financial year.
- 27 -
Provided however that Licensees engaged in manufacturing of milk
and/or milk products shall file such return in form D-2, Part-II as
provided in Schedule-2 of these regulations.
Provided further that every licensee engaged in manufacturing milk

and/or milk products shall also file monthly return by 10th of every
month for the previous month in the form D-2, Part I as provided
in Schedule-2 of these regulations.
(2). A separate return shall be filed for every license issued under the
Regulations, irrespective of whether the same Food Business
Operator holds more than one license.
(3). Any delay in filing return beyond 31st May of each year shall
attract a penalty of Rs 100 per day of delay.
Regulation 3.2.14 Food Business Operator to be bound by

directions or order
Every Food Business Operator to whom any direction or order is issued
in pursuance of any provisions of this order shall be bound to comply
with such directions or order and any failure on the part of the Food
Business Operator to comply with such direction or order shall be
deemed to be contravention of the provisions of these Regulations and
will attract legal action under the provisions of the Act.
Regulation 3.2.15 Power of Authority to constitute advisory

committees
Notwithstanding anything contained in any of the regulations under
the Act the Food Authority shall have power to constitute advisory
- 28 -
committees to assist, aid or advise on any matter concerning food
safety or product specific issues.
- 29 -
Schedule 1
List of food business falls under the purview of Central
Licensing Authority
[See Regulation 3.2.2 (3)]
I. Dairy units including milk chilling units equipped to handle or

process more than 50,000 litres of liquid milk/day or 2500 MT of
milk solid per annum.
II. Vegetable oil processing units and units producing vegetable oil by
the process of solvent extraction and refineries including oil expeller
unit having installed capacity more than 2 MT per day.
III. All slaughter houses equipped to slaughter more than 50 large
animals or 150 or more small animals including sheep and goats or
1000 or more poultry birds per day
IV. Meat processing units equipped to handle or process more than 500
kg of meat per day or 150 MT per annum
V. All food processing units other than mentioned under (i) to (iv)
including relabellers and repackers having installed capacity more
than 2 MT/day except grains, cereals and pulses milling units.
VI. 100 % Export Oriented Units
VII. All Importers importing food items for commercial use.
VIII. All Food Business Operators manufacturing any article of Food
which does not fall under any of the food categories prescribed
under these regulations or deviates in any way from the prescribed
specification for additives therein.
IX. Retail chains operating in three or more states
X. Food catering services in establishments and units under Central
government Agencies like Railways, Air and airport, Seaport,
Defence etc.
- 30 -
- 31 -
Schedule 2
Form ‗A‘
Application for Registration / Renewal of Registration under

Food Safety and Standards Act, 2006
[See Regulation 3.2.1 and Regulation 3.2.7 ]
Kind of business:
 Itinerant / Mobile food vendor
 Hawker
 Home based canteens/dabba wallas
 Petty Retailer of snacks/tea shops
 Permanent/Temporary Stall holder
Photograph of the  Manufacturer/Processor

Applicant  Re Packer
 Religious gatherings, food stalls in fairs etc
 Milk producers (who are not member of dairy co
operative society)/ milk vendor
 Dhabha
 Fish/meat/poultry shop/seller
 Other(s), please specify:________
(a). Name of the Applicant/Company: -

_______________________________________
(b). Designation or Capacity:

 Individual
 Partner
 Proprietor
- 32 -
 Secretary of co-operative society.
 Others (Please specify)
(c). Proof of Identity of applicant:

_____________________________________
[Note: Please submit a copy of photo ID like Driving License, Passport,
Ration Card or Election ID card]
(d). Correspondence address:

________________________________________________________
________________________________________________________
__________________________
Tel No:____________Mobile No.:____________

Fax No.:___________Email:________________________
[Note: In case the number(s) are a PP or common number(s), please
specify the name of the contact person as well]
(e). Area or Location where food business is to be conducted/Address of

the premises:
________________________________________________________
________________________________________________________
________________
(f). Description of the food items to be Manufactured or sold:
S.No. Name of Food Description

category
- 33 -
Please attach separate sheet if required
(g). Total Annual turnover from the food business, if existing, alongwith
any supporting document(s) showing proof of income (*In case of
renewal):
________________________________________________________
________
(h) In case of new business - intended date of

start:__________________
(i) In case of seasonal business, state the opening and closing

period of the year:_______
(j) Source of water supply:
Public supply Private supply Any other source
(k)Whether any electric power is used in manufacture of the food

items:
 Yes
 No
- 34 -
If yes, please state the exact HP used or sanctioned Electricity load:
_______________
(l) I/We have forwarded a sum of Rs………towards registration fees

according to the provision of the Food Safety and Standards (Licensing
and Registration) Regulations, 2010 vide:
 Demand Draft no. (payable to ----------------)

 Cash
(Signature of the Applicant)
- 35 -
Form ‗B‘
Application for License / Renewal of license under Food Safety
and Standards Act, 2006
[See Regulation 3.2.2, Regulation 3.2.3 & Regulation 3.2.7]
Kind of business (Please tick more than one, if applicable):
 Manufacturing/Proces
sing including sorting,
grading etc.
 Milk Collection/chilling
 Slaughter House
 Solvent extracting
unit
plant equipped with
pre cleaning of oil
seeds or pre expelling
of oil.
and oil refining plant.
 Packaging
 Relabeling
(manufactured by
third party under own
packing and labeling)
 Importing
 Storage/Warehouse/C
old Storage
- 36 -
 Retail Trade
 Wholesale Trade
 Distributor/Supplier
 Transporter of food
 Catering
 Dhabha or any other
food vending
establishment
 Club /canteen
 Hotel
 Restaurant
 Other(s), please
specify:___________
__________
1. Name of the Company:

_________________________________________
____
2. Registered Office Address:

_________________________________________
______
3. Address of Premise for which license is being

applied
_________________________________________
_____________________________________
- 37 -
4. Name and/or designation qualification and address
of technically qualified person in charge of
operations as required under Regulation …..
Name:
Qualification:
Address:
Telephone Number(s):
Mobile no:
Email:
Photo Identity card no and expiry date
5. Name and/or designation, address and contact

details of person responsible for complying with
conditions of license (if different from 4 Above):
Name:
Address:
Telephone Number(s):
Mobile no
Email:
Photo Identity card no and expiry date
6. Correspondence address (if different from 3 above)

________________________________________________________
________________________________________________________
__________________________
7. TelNo.:____________Mobile No.:______________
Fax No:_______________ Email:___________________
- 38 -
8. Food items proposed to be manufactured:
S.No. Name of Food Description/ Installed production capacity

Item
If required attach separate sheet

If already having valid license- mention annual quantity of each food
category manufactured during last three years
9. Installed Capacity food product wise (per

day)_____________________________________
10. For Dairy units

(i) Location and installed capacity of Milk Chilling Centers (MCC) / Bulk
Milk Cooling Centers (BMCs) owned or managed by the applicant.
S.No. Name and address of MCC/BMC Installed Capacity
If required attach separate sheet
(ii) Average Quantity of milk per day to be used/handled in

a. in lean season___________________________
b. in flush season__________________________
11. For Solvent –Extracted Oil, De oiled meal and

Edible Flour:
(i) Details of proposed business
- 39 -
Name of From Solvent –Extracted Oil, De oiled meal and Edible Flour Vegeta
Oil seed Oil
bearing or nut
material or
cake
Crude Neutralized Neutralized & Refined De Edible
Bleached oiled Flour
meal
If already having valid license- mention annual quantity of each

product manufactured during last three years
ii) Name and address of factory or factories used by the miller or

solvent extractor for processing oil bearing material produced or
procured by him or for refining solvent extracted Oil produced by him.
________________________________________________________
__________________
________________________________________________________
__________________
12. Sanctioned electricity load or HP to be used -

_________________________________
13. Whether unit is equipped with an analytical

laboratory ______________________________
- 40 -
If yes the details thereof:-
_______________________________________________________
14. In case of renewal or transfer of license

granted under other laws as per proviso to
Regulation 5(1) - period for which license required
( 1 to 5 years) ____________
15. I/We have forwarded a sum of

Rs.___________ towards License fees according to
the provision of the Food Safety and Standards
(Licensing and Registration) Regulations, 2010
vide:
Demand Draft no (payable to ……………….)
(Signature of the Applicant/authorized signatory)
- 41 -
Annexure I.
Declaration
I, Mr./Ms./Mrs. _________________ S/o / D/o Mr.

___________________,R/o ________________________ do hereby
solemnly affirm and declare that all information and particulars
furnished here by me are true and correct to the best of my
knowledge. I further declare that the food business conducted or
proposed to be conducted by/through me conforms/shall conform to
the Food Safety and Standards Act, Regulations/ Bye-laws enacted
thereunder, and specifically to the Guidelines on Hygiene and Sanitary
Practices provided under Schedule 4 of the Registration and Licensing
Regulations published by the Food Safety and Standards Authority of
India or any person authorized on its behalf from time to time.
Dated:
(Signature)
- 42 -
Annexure-2
Documents to be enclosed with new application for license to
State/Central Licensing Authority
1. Form-B duly completed and signed (in duplicate) by the proprietor/

partner or the authorised signatory
2. Blueprint/layout plan of the processing unit showing the dimensions

in metres/square metres and operation-wise area allocation.
3. List of Directors with full address and contact details
4. Name and List of Equipments and Machinery along with the

number, installed capacity and horse power used.
5. Photo I.D and address proof issued by Government authority of

Proprietor/Partner/Director(s)/Authorised Signatory.
6. List of food category desired to be manufactured. ( In case of

manufacturers)
7. Authority letter with name and address of responsible person

nominated by the manufacturer along with alternative responsible
person indicating the powers vested with them viz assisting the
officers in inspections, collection of samples, packing & dispatch.
8. Analysis report (Chemical & Bacteriological) including pesticide

residue of water to be used as ingredient in food from a recognised/
public health laboratory to confirm the potability indicating the
- 43 -
name of authorised representative of Lab who collected the sample
and date of collecting sample
9. Proof of possession of premises. (Sale deed/ Rent agreement/

Electricity bill, etc.)
10. Partnership Deed/Affidavit/Memorandum & Articles of

Association towards the constitution of the firm.
11. NOC from manufacturer in case of Re-labellers
12. Food safety management system plan or certificate if any
13. Source of milk or procurement plan for milk including location of

milk collection centres etc in case of Milk and Milk Products
processing units.
14. Source of raw material for meat and meat processing plants
15. Pesticide residues report of water to be used as ingredient in

case of units manufacturing Packaged drinking water, packaged
Mineral water and/or carbonated water from a recognised/ public
health laboratory indicating the name of authorised representative
of Lab who collected the sample and date of collecting sample
16. Recall plan, if any
17. NOCs from Municipality or local body and from State Pollution
Control Board except in case of notified industrial area.
- 44 -
During renewal or transfer of license given under other laws
existing prior to these Regulations
1. Any change in documents or information provided during grant of
previous license
2. Certificate or Plan of Food Safety Management system being

adopted (for units under Central Licensing it has to be a certificate
from accredited agencies)
3. List of workers with their medical fitness certificates.
4. Name, qualification and details of technical personnel in charge of

operation.
- 45 -
Annexure 3
Conditions of License
All Food Business Operators shall ensure that the following conditions
are complied with at all times during the course of its food business.
Food Business Operators shall:

1. Display a true copy of the license granted in Form C shall at
all times at a prominent place in the premises
2. Give necessary access to licensing authorities or their
authorised personnel to the premises
3. Inform Authorities about any change or modifications in
activities
4. 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.
5. Furnish periodic annual return 1st April to 31st March, within
31st May of each year. For manufacture of Milk and Milk
Products monthly returns also to be furnished.
6. Ensure that no product other than the product indicated in the
license/ registration is produced in the unit.
- 46 -
7. Maintain factory‘s sanitary and hygienic standards and
worker‘s Hygiene as specified in the Schedule – 4 according
to the category of food business.
8. Maintain daily records of production, Raw materials utilization
and sales in separate register. ( whichever is applicable)
9. Ensure that the source and standards of raw material used
are of optimum quality.
10. 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.
11. Ensure Clean-In-Place systems (wherever necessary) for
regular cleaning of the machine & equipments.
12. Ensure testing of all relevant chemical and microbiological
contaminants in food products through own or NABL/FSSA
recognized labs atleast once in a month.
13. Ensure that required temperature is maintained
throughout the supply chain from the place of procurement or
sourcing till it reaches the end consumer including chilling,
transportation, storage etc.
Other conditions
1. Proprietors of hotels, restaurants and other food stalls who
sell or expose for sale savouries, 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.
- 47 -
2. Food Business Operator selling cooked or prepared food shall
display a notice board containing the nature of articles being
exposed for sale
3. Every manufacturer [including ghani operator] or wholesale
dealer in butter, ghee, vanaspati, edible oils, Solvent
extracted oil, de oiled meal, edible flour and any other fats
shall maintain a register showing the quantity of
manufactured, received or sold, nature of oil seed used and
quantity, quantity of de oiled meal and edible flour used etc.
as applicable and the destination of each consignment of the
substances sent out from his manufactory or place of
business, and shall present such register for inspection
whenever required to do so by the licensing authority.
4. No producer or manufacturer of vegetable oil, edible oil and
their products shall be eligible for license under this Act,
unless he has his own laboratory facility for analytical testing
of samples.
5. Every sale or movement of stocks of solvent-extracted oil,
‗semi refined‘ or ‗raw grade I‘, edible groundnut flour or edible
coconut flour, or both by the producer shall be a sale or
movement of stocks directly to a registered user and not to
any other person, and no such sale or movement shall be
effected through any third party.
6. Every quantity of solvent-extracted oil, edible groundnut flour
or edible coconut flour, or both purchased by a registered
user shall be used by him in his own factory entirely for the
purpose intended and shall not be re-sold or otherwise
transferred to any other person:
- 48 -
Provided that nothing in this sub-clause shall apply to the sale or
movement of the following:-
(i) karanjia oil;
(ii) kusum oil;
(iii) mahuva oil;
(iv) neem oil;
(v (vi) tamarind seed oil.
(vii) edible groundnut flour bearing the I.S.I.Certification Mark
(viii)edible coconut flour bearing the I.S.I.Certification Mark
7. No Food Business Operator shall sale or distribute or offer for
sale or dispatch or deliver to any person for purpose of sell
any edible oil which is not packed, marked and labelled in the
manner specified in the regulations unless specifically
exempted from this condition vide notification in the official
Gazette issued in the public interest by Food Safety
Commissioners in specific circumstances and for a specific
period and for reasons to be recorded in writing.
- 49 -
FORM ‗C‘ - License Format
(See Regulation 3.2.4 (6))
Government of India
Food Safety and Standards Authority of India
License under FSS Act, 2006
License No _________________
1. Name and Registered Office address of licensee

___________________________________
2. Address of authorized premises
________________________________________________
3. Kind of Business
_______________________________________________________
4. For dairy business details of location with address and capacity of
Milk Chilling Centers (MCC) / Bulk Milk Cooling Centers (BMCs) owned
by the holder of licensee/RC
5. Category of License:
This license is granted under and is subject to the provisions of FSS
Act, 2006 all of which must be complied with by the licensee.
Place:
Date:
Stamp and signature of Designated Officer

Food Safety and Standards Authority of India
- 50 -
Validation and Renewal
Renewal Period License Items of Food Signature
Date of fee paid products with of
validity capacities authorized Designated
to Manufacture/ Re- Officer
pack/ Re-label
- 51 -
'FORM D-1‘
Annual Return
(for business other than milk and milk products)
(See Regulation 3.2.13)
1. Name and address of Licensee:-
2. Address of the authorized premises for the manufacturing / Re-

Packing / Re-Labelling of food products:
3. License No. ..............................
4. Statement showing quantities of food products manufactured

and exported in Tonnes
Name of Size of can Quantity Sale Value Quantity

the food / in MT price exported/imported
product bottle/any per Kg in Kg
other or per
package unit of
(like PP) or packing
bulk
package
1 2 3 4. 5 6
- 52 -
Name of the Rate per Kg or per Value Remarks
country or port of unit of packing C.I.F.
Export /F.O.B.
7 8 9 10
- 53 -
‗FORM D-2‘
(See Regulation 3.2.13)
Part I
Monthly Return for Milk and Milk Products
For the month …………….. of the year ………..
2. Address of the authorized premises for the manufacturing/re-

packing/re-labelling of food products:
3. License No. ..............................
4. Milk Procurement
Type Total Av. Price Price Price Remarks, if any

of Qty. Rs/kg Rs./kg Rs./kg
milk (Tonnes) of milk of fat of SNF
Cow
Buffalo
Mixed
Rs/kg - Rupees per kilogramme
5. Details of Receipts, Sale and Stocks of Products
- 54 -
Product Opening Receipts Product Closing
Name stock Produced Purchased sold stock
(tonnes) (tonnes) (tonnes) (tonnes) (tonnes)
1. Fresh milk
 Standardized
 Toned
 Double toned
 Whole
 Skimmed
 Others (Specify)
2. Milkfat products
 Butter
 Ghee
 Butteroil
3. Dried milks
 Skimmed
 Whole
4. Other milk products
____________________________________________
Place
Date
Signature of the Licensee
A register detailing the above information shall be maintained by each

licensee for inspections.
- 55 -
'Form D-2'
Part II
Annual Return for Milk and Milk Products
For the year …….
2. Address of the authorized premises for the manufacturing/re-

packing/re-labelling of food products:
3. License No. ..............................
4. Statement showing quantities of food products manufactured

and exported in Tonnes with their sale value during the period ………….
Procurement
Price
Price
Type of Total Procurement Total Rs / Price
Rs/kg
milk Qty Total fat SNF kg Rs/kg
of
MT MT MT of of fat
SNF
milk
1 2 3 4 5 6 7
Cow
Buffalo
Mixed
Products
- 56 -
Reconstitution
Whole Skimmed
Butter White
Utilized for making liquid milk milk
oil butter
milk or milk products powder powder
(tonne) (tonne)
(tonne) (tonne)
All liquid milks for sale
 In lean season (Apr-Sep)
 In flush season (Oct-Mar)
Other milk products

 In lean season (Apr-Sep)
 In flush season (Oct-Mar)
Annexure details regarding name, location etc.

Stocks
Product Opening stock Closing stock

Name (Tonnes) (Tonnes)
1. Fresh milk
 Standardized
 Toned
 Double toned
 Whole
 Skimmed
 Others (Specify)
2. Milkfat products
- 57 -
 Butter
 Ghee
 Butteroil
3. Dried milks
 Skimmed
 Whole
4. Other milk products
__________________________________________________
_______________________
Date:
Signature of the Licensee
A register detailing the above information shall be maintained by each
licensee for inspections. ‗
- 58 -
SCHEDULE - 3
FEE FOR GRANT/ RENEWAL OF LICENCE

REGISTRATION / LICENCE FEE PER ANNUM IN RUPEES
1. Fees for Registration Rs 100
2. Fees for License issued by Central

Licensing Authority: Rs 7500
3. Fees for License issued by State Licensing Authority:

1. Manufacturer /Miller
(i) Above 1MT per day Production or 10,001 to 50,000

LPD of milk or 501 to 2500 MT of milk solids per
annum
Rs. 5000/-
(ii) Below 1 MT of Production or 101 to 10,000 LPD of

milk or 51 MT to 500 MT of milk solids per annum
Rs.3000/-
2. Hotels –3 Star and above Rs. 5000/-
3. All Food Service providers including restaurants/boarding

houses, clubs etc. serving food, Canteens (Schools, Colleges,
Office, Institutions), Caterers, Banquet halls with food catering
arrangements, food vendors like dabba wallas etc. Rs.
2000/-
4. Any other Food Business Operator Rs. 2000/-
- 59 -
The fees paid by any applicant for a licence shall not be
refundable under any circumstances.
Issue of Duplicate registration or License
(1). Where a registration certificate or license is lost,

destroyed, torn, defaced or mutilated, the applicant may apply
for a duplicate copy of the registration certificate or license
during the validity period, accompanied with a fee amounting to
10% of the applicable License fee.
(2). On receipt of such an application, the Licensing Authority
shall grant a duplicate copy of the registration certificate or
license, as the case may be to the applicant with the word
―Duplicate‖ appearing prominently thereon.
- 60 -
Schedule 4
General Hygienic and Sanitary practices to be followed by

Food Business operators
It is hereby recognized and declared as a matter of legislative

determination that in the field of human nutrition, safe, clean,
wholesome food for manufacturing purposes is indispensable to the
health and welfare of the consumer of the country; that majorly
food is a perishable commodity susceptible to contamination and
adulteration; that the production and distribution of an adequate
supply of clean, safe and wholesome food for processing,
manufacturing and direct consumption purposes are significant to
sound health and that minimum sanitary and hygienic conditions
are deemed to be necessary for the production and distribution of
milk for manufacturing purposes.
The establishment in which food is being handled, processed,

manufactured, stored, distributed by the food business operator
whether holder of registration certificate or a license as per the
norms laid down in these regulations and the persons handling
them should conform to the sanitary and hygienic requirement,
food safety measures and other standard as specified below. It
shall also be deemed to be the responsibility of the food business
operator to ensure adherence to necessary requirements.
In case inspection of the units is directed by the Registering or

Licensing Authority, the inspection should confirm that the following
measures are adopted by the unit as far as possible:
- 61 -
Part I - General Hygienic and Sanitary practices to be followed
by Petty Food Business Operators applying for Registration
(See Regulation 3.2.1(2))
A. SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD

MANUFACTURER/ PROCESSOR
The place where food products are manufactured, shall comply with
the following requirements:
1. The premises to conduct food business for manufacturing should

not have area less than 20 m2 and adequate space for storage.
2. The premises shall be clean, adequately lighted and ventilated and
sufficient free space for movement.
3. The premises shall be located in a sanitary place and free from
filthy surroundings.
4. Floors and walls must be maintained in a sound condition. They
should be smooth and easy to clean.
5. Ceilings should be in good condition, smooth and easy to clean,
with no flaking paint or plaster.
6. The floor and skirted walls shall be washed daily with a disinfectant
like phenyl at the close of day‘s business.
7. The premises shall be kept free from all insects by an insecticidal
spray having knock-down effect at the close of day‘s business. No
spraying shall be done during the conduct of business, but instead
fly swats/ flaps should be used to kill spray flies getting into the
premises. Windows, doors and other opening suited to screening
shall be fly proofed.
8. The water used in the manufacturing shall be potable and if
required chemical and bacteriological examination of the water shall
be done at regular intervals at any recognized laboratory.
- 62 -
9. Continuous supply of potable water shall be ensured in the
premises. In case of intermittent water supply, adequate storage
arrangement shall be made.
10. Equipment and machinery when employed shall be of such design
which will permit easy cleaning. Arrangements for cleaning of
containers, tables, working parts of machinery, etc. shall be
provided.
11. Packaging material employed in the preparation, packing or
storage of food should be in appropriate manner, clean and
hygienic.
12. All equipments shall be kept clean, washed, dried and stacked at
the close of day‘s business to ensure freedom from growth of
mould/ fungi and infestation. All equipments shall be placed well
away from the walls to allow proper inspection.
13. There should be efficient drainage system and there shall be
provisions for disposal of refuse.
14. The workers working in processing and preparation shall use clean
aprons, hand gloves, and head wears.
15. Persons suffering from infectious diseases shall not be permitted
to work. Any cuts or wounds shall remain covered at all time and
the person should not be allowed to come in direct contact to
food.
16. All food handlers shall keep their finger nails trimmed, clean and
wash their hands with soap, detergent and water before
commencing work and every time after using toilet.
17. Scratching of body parts, hair shall be avoided during food
handling processes.
- 63 -
18. All food handlers should avoid wearing jewellery, false nails or
other items that might fall into food and also avoid touching their
face or hairs.
19. Eating, chewing, smoking, spitting and nose blowing shall be
prohibited within the premises.
20. All articles that are stored or are intended for sale shall have
proper cover to avoid contamination.
21. The vehicles used to transport foods must be maintained in good
repair and kept clean.
22. Foods while in transport in packaged form or in containers shall
maintain the required temperature.
23. Insecticides / disinfectants shall be kept and stored separately and
àway from food manufacturing / storing / handling areas.
B. SANITARY AND HYGIENIC REQUIREMENTS FOR UNITS

OTHER THAN MANUFACTURING
1. Location shall be away from rubbish, waste water, toilet facilities,
open drains and animals.
2. Rubbish bin with cover shall be provided.
3. Working surfaces of vending carts shall be hygienic, impermeable,
easy to clean (like stainless steel), 60 to 70 cm. from ground.
4. Sale points, tables, awnings, benches and boxes, cupboards, glass
cases, etc. shall be clean and tidy.
5. Cooking utensils and crockery shall be clean and in good condition.
It should not be broken/ chipped.
6. All containers shall be kept clean, washed and dried at the close of
day‘s business to ensure freedom from growth of mould/ fungi and
infestation.
- 64 -
7. Vending cart shall be built of solid, rust/ corrosion resistant
materials and kept in clean and good condition.
8. Transported drinking water (treated water like bottled water,
boiled/ filtered water through water purifier etc.) shall be in
protected containers of at least 20 litres.
9. Vending cart shall be protected from sun, wind and dust and when
not in use, food vending vans shall be kept in clean place and
properly protected.
10. Cooking, storage and serving shall not be done in utensils of
copper, cadmium, lead, non food grade plastic and other toxic
materials.
11. Utensils shall be cleaned of debris, rinsed, scrubbed with
detergent and washed under running tap water after every
operation.
12. Wiping utensils shall be done with clean cloth.
13. Removing dust or crumb shall not be done by blowing on the
plates or utensils.
14. The person suffering from infectious disease shall not be
permitted to work.
15. All food handlers shall keep their finger nails trimmed, clean and
wash their hands with soap, detergent and water before
commencing work and every time after using toilet.
16. All food handlers should avoid wearing jewellery, false nails or
other items that might fall into food and also avoid touching their
face or hairs.
17. All articles that are stored or intended for sale shall have proper
cover to avoid contamination.
18. Eating, chewing, smoking, sniffing, spitting and nose blowing shall
be prohibited within the premises.
- 65 -
19. Adequate number of racks, shall be provided for storage of articles
of food, with clear identity of each commodity. Proper
compartment for each class shall also be provided wherever
possible.
- 66 -
Part-II
General Requirements on Hygienic and Sanitary Practices to be
followed by all Food Business Operators
The establishment in which food is being handled, processed,

manufactured, packed, stored, and distributed by the food business
operator and the persons handling them should conform to the
sanitary and hygienic requirement, food safety measures and other
standard as specified below. It shall also be deemed to be the
responsibility of the food business operator to ensure adherence to
necessary requirements.
In addition to the requirements specified below, the food business

shall identify steps in the activities of food business, which are
critical to ensuring food safety, and ensure that safety procedures
are identified, implemented, maintained and reviewed periodically.
1. LOCATION AND SURROUNDINGS
1.1 Food Establishment shall be located away from environmentally

polluted areas and industrial activities which produce disagreeable
or obnoxious odour, fumes, excessive soot, dust, smoke, chemical
or biological emissions and pollutants, and which pose a serious
threat of contaminating food; areas subject to flooding; areas prone
to infestations of pests; and areas where wastes, either solid or
liquid, cannot be removed effectively.
1.2 The premise should not be used for residential purpose, nor shall it
has or capable of having direct access inside the premise.
- 67 -
2. LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES
2.1 The layout of the food establishment shall be such that food
preparation / manufacturing process are not subject to cross-
contamination from viz. receiving, pre-processing (viz. packaging,
dishing / portioning of ready-to-eat food). To prevent cross
contamination, the activities shall be totally compartmentalized
and strict measures should be taken to see that material
movement happens only in one direction without any backward
flow and any mixing up of various activities. Area occupied by
machinery shall not be more than 50% of the manufacturing area.
2.2 The floor of food processing / food service area shall be made of
impervious, non-absorbent, washable and non-toxic materials.
Floor surfaces shall remain dry and maintained in a sound
condition so that they are easy to clean and where necessary,
disinfect. Floors shall be sloped appropriately to facilitate drainage
and the drainage shall flow in a direction opposite to the direction
of food preparation / manufacturing process flow. The openings of
the drains to be thoroughly covered with wire mesh to prevent
insects and rodents from entering the processing area.
2.3 The walls shall be made of impervious, non-absorbent, washable

and non-toxic materials and require a smooth surface easy to
clean up to a height appropriate for the operations and wherever
necessary, disinfect.
2.4 Ceilings and overhead fixtures shall be designed, constructed,

finished and maintained so as to minimize the accumulation of
dirt, condensation and growth of undesirable moulds and shedding
- 68 -
of paint or plaster particles. Sufficient number of Windows and
exhaust openings shall be provided to minimize accumulation of
dirt.
2.5 Windows, doors & all other openings to outside environment shall
be well screened with wire-mesh or insect-proof screen as
applicable to protect the premise from fly and other insects / pests
/ animals & the doors be fitted with automatic closing springs. The
mesh or the screen should be type which can be easily removed
for cleaning.
2.6 Doors shall be made of smooth and non-absorbent surfaces so

that they are easy to clean and wherever necessary, disinfect.
3. EQUIPMENT
3.1 Equipment and containers that come in contact with food and used
for food handling, storage, preparation, processing, packaging and
serving shall be made of corrosion free materials, which do not
impart any toxicity to the food material. Equipment and utensils
used in the preparation of food shall be kept at all times in good
order and repair and in a clean and sanitary condition. No such
utensil or container shall be used for any other purpose.
3.2 Every utensil or container containing any food or ingredient of food

intended for sale shall at all times be either provided with a proper
fitting cover/lid or with a clean gauze net or other material of
texture sufficiently fine to protect the food completely from dust,
dirt and flies and other insects.
- 69 -
3.3 No utensil or container used for the manufacture or preparation of
or containing any food or ingredient of food intended for sale shall
be kept in any place in which such utensil or container is likely by
reason of impure air or dust or any offensive, noxious or
deleterious gas or substance or any noxious or injurious
emanations, exhalation, or effluvium, to be contaminated and
thereby render the food noxious.
3 Equipment shall be such located, designed and fabricated so that

it permits necessary maintenance and cleaning functions as
per its intended use and facilitates good hygiene practices
inside the premise including monitoring and audit.
3.4 Appropriate facilities for the cleaning and disinfecting of

equipments and instruments especially cleaning in place (CIP)
system to be adopted.
3.5 Equipment and containers for waste, by-products and inedible or

dangerous substances, shall be specifically identifiable and
suitably constructed.
3.6 Containers used to hold cleaning chemicals and other dangerous

substances shall be identified and stored separately to prevent
malicious or accidental contamination of food.
- 70 -
3.7 To put in place, if required, a waste water disposal system /
effluent treatment plant as approved by State Pollution Control
Board
3.8 All items, fittings and equipment that touch or come in contact to
food must be:
 kept in good condition in a way that enables them to be kept clean
and wherever necessary, to be disinfected
 Chipped enameled containers will not be used. Stainless
/aluminum / glass containers, mugs, jugs, trays etc. suitable for
cooking and storing shall be used. Brass utensils shall be
frequently provided with in lining
4. FACILITIES
4.1 Water supply

4.1.1 Only potable water, meeting the requirements of Bureau of
Indian Standards specifications, with appropriate facilities for its
storage, distribution shall be used as an ingredient and also for
food handling, washing, processing and cooking. Water storage
tanks shall be cleaned periodically and records of the same shall
be maintained in a register.
4.1.2 Non potable water can be used provided it is intended only for
cooling of equipment, steam production, fire fighting &
refrigeration equipment and provided that pipes installed for this
purpose preclude the use of this water for other purposes and
present no direct or indirect risk of contamination of the raw
material, dairy products or food products so processed, packed &
kept in the premise.
- 71 -
4.1.3 Non potable water pipes shall be clearly distinguished from those
in use for potable water.
4.2 For Cleaning Utensils / Equipments

Adequate facilities for cleaning, disinfecting of utensils and equipments
shall be provided. The facilities must have an adequate supply of
hot and cold water.
4.3 Washing of Raw materials

Adequate facilities for washing of raw food should be provided. Every
sink (or other facilities) for washing food must have an adequate
supply of hot and/or cold water. The water shall at least be of
potable in nature. These facilities must be kept clean and, where
necessary, disinfected. Sinks which are used for washing raw
foods shall be kept separate and that should not be used for
washing utensils or any other purposes.
4.4 Ice and Steam

Ice and steam used in direct contact with food shall be made form
potable water and shall comply with requirements specified under
4.1.1. Ice and steam shall be produced, handled and stored in
such a manner that no contamination can happen
4.5 Drainage and waste disposal

4.5.1 The disposal of sewage and effluents (solid, liquid and gas) shall
be in conformity with requirements of Factory / Environment
Pollution Control Board. Adequate drainage, waste disposal
systems and facilities shall be provided and they shall be designed
- 72 -
and constructed in such manner so that the risk of contaminating
food or the potable water supply is eliminated.
4.5.2 Waste storage shall be located in such that it does not

contaminate the food process, storage areas, the environment
inside and outside the food establishment and waste shall be kept
in covered containers and shall not be allowed to accumulate in
food handling, food storage, and other working areas.
4.5.3 Periodic disposal of the refuse / waste be made compulsory. No

waste shall be kept open inside the premise and shall not be
discharged outside the premise, on the road or drainage system.
4.5.4 Proper care shall be taken while disposing plastic /metal / glass
materials, bags, containers and others which are not environment
friendly.
4.5.5 Food waste and other waste materials shall be removed

periodically from the place where food is being handled or cooked
or manufactured to avoid building up. A refuse bin of adequate
size with a pedal operated cover shall be provided in the premises
for collection of waste material. This shall be emptied and washed
daily with a disinfectant and dried before next use.
4.6 Personnel facilities and toilets
4.6.1 Personnel facilities shall include proper washing and drying of

hands before touching food materials including wash basins and a
supply of hot and /or cold water as appropriate; separate
- 73 -
lavatories, of appropriate hygienic design, for males and females
separately; and changing facilities for personnel and such facilities
shall be suitably located so that they do not open directly into
food processing, handling or storage areas.
4.6.2 Number of toilets depends on the number of employees (male

/female) in the establishment and they should be made aware of
the cleanliness requirement while handling food.
4.6.3 Rest and refreshments rooms shall be separate from food

process and service areas and these areas shall not lead directly
to food production, service and storage areas.
4.6.4 A display board mentioning do‘s & don‘ts for the workers shall be
put up inside a prominent place in the premise in English or in
local language for everyone‘s understanding
4.7 Air quality and ventilation

Ventilation systems natural and /or mechanical including air filters,
exhaust fans, wherever required, shall be designed and
constructed so that air does not flow from contaminated areas to
clean areas.
4.8 Lighting
Natural or artificial lighting shall be provided to the food
establishment, to enable the undertaking to operate in a hygienic
manner. Lighting fixtures must wherever appropriate, be
protected to ensure that food is not contaminated by breakages.
- 74 -
5. FOOD OPERATIONS AND CONTROLS
5.1 Procurement of raw materials
5.1.1 No raw material or ingredient thereof shall be accepted by an

establishment if it is known to contain parasites, undesirable
micro-organisms, pesticides, veterinary drugs or toxic items,
decomposed or extraneous substances, which would not be
reduced to an acceptable level by normal sorting and/or
processing.
5.1.2 In addition the raw materials, food additives and ingredients,

wherever applicable, shall conform to the Regulations and
regulations laid down under the Act.
5.1.3 Records of raw materials, food additives and ingredients as well

as their source of procurement shall be maintained in a register
for inspection.
5.2 Storage of raw materials and food
5.2.1 Food storage facilities shall be designed and constructed to

enable food to be effectively protected from contamination during
storage; permit adequate maintenance and cleaning, to avoid pest
access and accumulation.
5.2.2 Cold Storage facility shall be provided to raw processed / packed

food according to the type and requirement.
- 75 -
5.2.3 Segregation shall be provided for the storage of raw, processed,
rejected, recalled or returned materials or products. Such areas,
materials or products shall be suitable if marked and secured. Raw
materials and food shall be stored in separate areas from printed
packaging materials, stationary, hardware and cleaning materials
/ chemicals.
5.2.4 Raw food, particularly meat, poultry and seafood products shall
be cold stored separately from the area of work-in-progress,
processed, cooked and packaged products. The conditions of
storage in terms of temperature and humidity requisite for
enhancing the shelf life of the respective food materials / products
shall be maintained.
5.2.5 Storage of raw materials. Ingredients, work-in-progress and

processed / cooked or packaged food products shall be subject to
FIFO (First in, First Out) stock rotation system.
5.2.6 Containers made of non-toxic materials shall be provided for

storage of raw materials, work-in-progress and finished / ready to
serve products. The food materials shall be stored on racks /
pallets such that they are reasonably well above the floor level
and away from the wall so as to facilitate effective cleaning and
prevent harbouring of any pests, insects or rodents.
5.3 Food Processing / Preparation, Packaging and Distribution

/ Service
5.3.1.Time and temperature control
- 76 -
5.3.1.1 The Food Business shall develop and maintain the systems
to ensure that time and temperature is controlled effectively
where it is critical to the safety and suitability of food. Such
control shall include time and temperature of receiving,
processing, cooking, cooling, storage, packaging, distribution and
food service upto the consumer, as applicable.
5.3.1.2 Whenever frozen food / raw materials are being used /
handled / transported, proper care should be taken so that
defrosted / thawed material shall not be stored back and after
opening for future use.
5.3.1.3 Such systems shall also specify tolerance limits for time
and temperature variations and the records thereof shall be
maintained in a register for inspection.
5.3.1.4 Wherever cooking is done on open fire, proper outlets for
smoke/steam etc. like chimney, exhaust fan etc. shall be
provided.
5.4 Food Packaging
5.5.1 Packaging materials shall provide protection for all food products
to prevent contamination, damage and shall accommodate
required labelling as laid down under the FSS Act & the
Regulations there under.
5.5.2 Only Food grade packaging materials to be used. For packaging

materials like aluminium plastic and tin, the standards to be
followed are as mentioned under the FSS Regulations and rules
framed there under.
- 77 -
5.5.3 Packaging materials or gases where used, shall be non-toxic and
shall not pose a threat to the safety and suitability of food under
the specified conditions of storage and use.
5.5 Food Distribution / Service
5.5.1 An appropriate supply chain needs to be incorporated in the

system to minimize food spoilage during transportation Processed
/ packaged and / or ready-to-eat food shall be protected during
transportation and / or service.
5.5.2 Temperatures and humidity which is necessary for sustaining

food safety and quality shall be maintained. The conveyances and
/or containers shall be designed, constructed and maintained in
such that they can effectively maintain the requisite temperature,
humidity, atmosphere and other conditions necessary to protect
food Conveyances and / or containers used for transporting /
serving foodstuffs shall be non toxic, kept clean and maintained in
good condition in order to protect foodstuffs from any
contamination.
5.5.3 Receptacles in vehicles and / or containers shall not be used for

transporting anything other than foodstuffs where this may result
in contamination of foodstuffs. Where the same conveyance or
container is used for transportation of different foods, or high risk
foods such as fish, meat, poultry, eggs etc., effective cleaning and
disinfections shall be carried out between loads to avoid the risk of
cross- contamination. For bulk transport of food, containers and
- 78 -
conveyances shall be designated and marked for food use only
and be used only for that purpose.
6. Management and Supervision
6.1 A detailed Standard Operating Procedure (SOP) to be developed

for proper management which in turn would help in identifying
any problem at exact point, so the course of damage control
would be faster
6.2 The Food Business shall ensure that technical managers and
supervisors have appropriate qualifications, knowledge and skills
on food hygiene principles and practices to be able which shall
enable them to ensure food safety and quality of its products,
judge food hazards, take appropriate preventive and corrective
action, and to ensure effective monitoring and supervision.
7 Food Testing Facilities
7.1 A well equipped, modern laboratory for testing of food materials /

food for physical, microbiological and chemical analysis in
accordance with the specification/standards laid down under the
rules and regulations shall be in place inside the premise for
regular / periodic testing and when ever required.
7.2 In case of any suspicion or possible contamination, food materials

/ food shall be tested before dispatch from the factory.
- 79 -
7.3 If there is no in house laboratory facility, then regular testing shall
be done through an accredited laboratory. In case of complaints
received and if so required, the company shall voluntarily do the
testing either in the in-house laboratory or from a designated lab
outside.
8 Audit, Documentation and Records

8.1 A periodic audit of the whole system according to the SOP be done
to find out any fault / gap in the GMP / GHP system
8.2 Appropriate records of food processing / preparation, production /

cooking, storage, distribution, service, food quality, laboratory test
results, cleaning and sanitation, pest control and product recall
shall be kept and retained for a period of one year or the shelf-
life of the product, whichever is more.
9 SANITATION AND MAINTENANCE OF ESTABLISHMENT

PREMISES
9.1 Cleaning and maintenance
9.1.1 A cleaning and sanitation programme shall be drawn up and

observed and the record thereof shall be properly maintained,
which shall indicate specific areas to be cleaned; and cleaning
frequency; cleaning procedure to be followed, including equipment
and materials to be used for cleaning. Equipments used in
manufacturing to be cleaned and sterilized after each use at the
end of the day.
- 80 -
9.1.2 Cleaning chemicals shall be handled and used carefully in
accordance with the instructions of the manufacturer and shall be
stored separately away from food materials, in clearly identified
containers, to avoid any risk of contaminating food.
9.1.3 Preventive maintenance of equipment, machinery, building and

other facilities shall be carried out regularly as per the instructions
of the manufacturer, to prevent any hazards from entering into
the food while being processed or packed or served. Non-toxic,
edible grade lubricants shall be used.
9.2 Pest Control Systems
9.2.1 Food establishment shall be kept in good repairing condition to
prevent pest access and to eliminate potential breeding sites.
Holes, drains and other places where pests are likely to gain
access shall be kept in sealed condition or fitted with mesh / grills
/ claddings as required and animals, birds and pets shall not be
allowed to enter into the food establishment areas/ premises.
9.2.2 Food materials shall be stored in pest-proof containers stacked

above the ground and away from walls.
9.2.3 Pest infestations shall be dealt with immediately and without

adversely affecting the food safety or suitability. Treatment with
permissible chemical, physical or biological agents, within the
permissible limits, shall be carried out without posing a threat to
the safety or suitability of food. Records of pesticides / insecticides
used along with dates and frequency shall be maintained.
10 PERSONAL HYGIENE
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10.1 Health Status
10.1.1 Personnel known, or suspected, to be suffering from, or to
be a carrier of a disease or illness likely to be transmitted through
food, shall not be allowed to enter into any food handling area if
there is a likelihood of their contaminating food. The Food
Business shall develop system, whereby any person so affected,
shall immediately report illness or symptoms of illness to the
management and medical examination of a food handler shall be
carried out apart from the periodic checkups, if clinically or
epidemiologically indicated.
10.1.2 Arrangements shall be made to get the food handlers /

employees of the establishment medically examined once in a
year to ensure that they are free from any infectious, contagious
and other communicable diseases. A record of these examinations
signed by a registered medical practitioner shall be maintained for
inspection purpose.
10.1.3 The factory staff shall be compulsorily inoculated against the

enteric group of diseases once a year and a record towards that
shall be kept for inspection.
10.1.4 In case of an epidemic, all workers to be vaccinated

irrespective of the yearly vaccination.
10.2 Personal Cleanliness
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10.2.1 Food handlers shall maintain a high degree of personal
cleanliness. The food business shall provide to all food handlers
with adequate and suitable clean protective clothing, head
covering, face musk, gloves and footwear and the food business
shall ensure that the food handlers at work wear only clean
protective clothes, head covering and footwear every day.
10.2.2 Food handlers, with any cut or wounds in their person, shall not
come in direct contact with food or food contact surfaces.
10.2.3 Food handlers shall always wash their hands with soap and
clean potable water, disinfect their hands and then dry with hand
drier or clean cloth towel or disposable paper at the beginning of
food handling activities; immediately after using the toilet; and
after handling raw food or any contaminated material, tools,
equipment or work surface, where this could result in
contamination of other food items.
10.3 Personal Behavior
10.3.1 Food handlers engaged in food handling activities shall refrain

themselves from smoking; spitting; chewing or eating; sneezing
or coughing over any food whether protected or unprotected food
and eating in food preparation and food service areas.
10.3.2 The food handlers should trim their nails and hair periodically,
do not encourage or practice unhygienic means while handling
food.
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10.3.3 Persons working directly with and handling raw materials or
food products shall maintain high standards of personal
cleanliness at all times. In particular:
a) they shall not smoke, spit, eat or drink in areas or rooms where raw
materials and food products are handled or stored;
b) wash their hands at least each time work is resumed and whenever
contamination of their hands has occurred; e.g. after coughing /
sneezing, visiting toilet, using telephone, smoking etc.
c) avoid certain hand habits - e.g. scratching nose, running finger
through hair, rubbing eyes, ears and mouth, scratching beard,
scratching parts of bodies etc.- that are potentially hazardous
when associated with handling food products, and might lead to
food contamination through the transfer of bacteria from the
employee to product during its preparation. When unavoidable,
hands should be effectively washed before resuming work after
such actions.
10.3.4 Food handlers shall not wear any belonging such as rings,
bangles, jewellery, watches, pins and other items that pose a
threat to the safety and suitability of food.
10.4 Visitors
10.4.1 Generally visitors should be discouraged to go inside the food
handling areas. However, proper care has to be taken to ensure
that food safety & hygiene is not getting compromised due to
visitors in the floor area.
10.4.2 The Food Business shall ensure that visitors to its food
manufacturing, cooking, preparation, storage or handling areas
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must wherever appropriate, wear protective clothing, footwear and
adhere to the other personal hygiene provisions envisaged in this
section.
11 PRODUCT INFORMATION AND CONSUMER AWARNESS

All packaged food products shall carry a label and requisite
information shall be there as per provisions of Food Safety &
Standards Act, 2006 and Regulations & Regulations made there
under so as to ensure that adequate and accessible information is
available to the next person in the food chain to enable them to
handle, store, process, prepare and display the food products safely
and correctly and that the lot or batch can be easily traced and
recalled if necessary.
12 TRAINING
12.1 The Food Business shall ensure that all food handlers are aware
of their role and responsibility in protecting food from
contamination or deterioration. Food handlers shall have the
necessary knowledge and skills which are relevant to the food
processing / manufacturing, packing, storing and serving so as to
ensure the food safety and food quality.
12.2 The Food Business shall ensure that all the food handlers are
instructed and trained in food hygiene and food safety aspects
along with personal hygiene requirements commensurate with their
work activities, the nature of food, its handling, processing,
preparation, packaging, storage, service and distribution.
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12.3 Periodic assessments of the effectiveness of training shall be
made, as well as routine supervision and checks to ensure that food
hygiene and food safety procedures are being carried out effectively
Training programme shall be routinely reviewed and updated
wherever necessary.
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PART-III
Specific Hygienic and Sanitary Practices to be followed by Food

Business Operators engaged in manufacture, processing,
storing & selling of Milk and Milk Products
In addition to Part-2, the dairy establishment in which dairy based

food is being handled, processed, manufactured, stored, distributed
and ultimately sold by the food business operator, and the persons
handling them should conform to the sanitary and hygienic
requirement, food safety measures and other standard as specified
below.
I. SANITARY REQUIREMENTS
1. Dairy Establishments shall have the following:
a) facilities for the hygienic handling and protection of raw materials

and of non-packed or non-wrapped dairy products during loading
and unloading, transport & storing including Bulk Milk cooling
facilities
b) appropriate arrangements for protection against pests is must;
c) instruments and working equipment intended to come into direct

contact with raw materials and dairy products which are made of
corrosion-resistant material and which are easy to clean and
disinfect;
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d) special watertight, non-corrodible containers in which to put raw
materials or dairy products intended for human consumption.
Where such raw materials or dairy products are removed through
conduits, these shall be constructed and installed in such a way so
as to avoid any risk of contamination of other raw materials or dairy
products;
e) appropriate facilities for the cleaning and disinfecting of equipment

and instruments especially cleaning in place (CIP) system;
f) an waste water disposal system which is hygienic and approved by

Pollution Control Board;
g) a lockable room or a secure place for the storage of detergents,

disinfectants
and other similar substances;
h) facilities for cleaning & disinfecting of tanks used for transporting

dairy products and raw milk. These containers have to be cleaned
after every use.
2. Dairy establishments shall have working areas of sufficient size

for work to be carried out under adequate hygienic conditions; their
design and layout shall be such as to preclude contamination of the
raw materials and the dairy products.
3. In areas where raw materials are handled and dairy products are
manufactured, the areas shall have the following:
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a) soild, waterproof flooring which is easy to clean and disinfect and
which allows water to drain away, and equipment to remove water;
b) walls which have smooth surfaces and are easy to clean, are
durable and impermeable and which are covered with light-coloured
coating;
c) ceilings or roof linings which are easy to clean in those areas where
exposed or non-packaged raw materials or dairy products are
handled;
d) doors made of non-corrodible materials which are easy to clean;
e) ventilation and, where necessary, good steam and water-vapour

extraction facilities in accordance with Factory Act, 1948;
f) adequate natural or artificial lighting in accordance with Factory

Act, 1948;
g) an adequate number of facilities with hot and cold running water, or

water pre-mixed to a suitable temperature, for cleaning and
disinfecting hands; taps in work rooms and lavatories for cleaning
and disinfecting hands which shall be non hand-operable (e.g. foot
operated, sensor operated etc.), these facilities shall be provided
with cleaning and disinfecting materials and a hygienic means of
drying hands; and
h) facilities for cleaning tools, equipment and installations.
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4. The occupier of a dairy establishment shall take appropriate
measures to avoid cross-contamination of dairy products in
accordance with the cleaning program specified earlier.
5. Where a dairy establishment produces food stuffs containing dairy

products together with other ingredients, which have not undergone
heat treatment or any other treatment having equivalent effect,
such dairy products and ingredients shall be stored separately to
prevent cross-contamination.
6. The production of heat-treated milk or the manufacture of milk-

based products, which might pose a risk of contamination to other
dairy products, shall be carried out in a clearly separated working
area.
7. Instruments and equipment used for working on raw materials and

dairy products, floors, ceilings or roof linings, walls and partitions
shall be kept in a satisfactory state of cleanliness and repair, so
that they do not constitute a source of contamination to raw
materials or dairy products.
8. Equipment, containers and installations which come into contact

with dairy products or perishable raw materials used during
production shall be cleaned and if necessary disinfected according
to a verified and documented cleaning programme.
9. Equipment, containers, instruments and installations which come

into contact with microbiologically stable dairy products and the
rooms in which they are stored shall be cleaned and disinfected
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according to a verified and documented Food Safety management
system programme drawn up by the occupier of the dairy
establishment.
10. The processing establishment shall in principle be cleaned

according to a established, verified and documented Food safety
management programme. The manufacturer / shall take
appropriate measures to avoid any kind of cross contamination.
11. Disinfectants and similar substances used shall be used in such a

way that they do not have any adverse effects on the machinery,
equipment, raw materials and dairy products kept at the dairy
establishment. They shall be in clearly identifiable containers
bearing labels with instructions for their use and their use shall be
followed by thorough rinsing of such instruments and working
equipment with potable water, unless supplier‘s instructions
indicate otherwise.
12. Any container or tank used for transporting or storage of raw milk
shall be cleaned and disinfected before re-use.
II. PERSONAL HYGIENE REQUIREMENTS
1. The Food Business Operator shall employ those persons only in

such an establishment to work directly with and handle raw
materials or dairy products if those persons have proved to the
occupier‘s satisfaction by means of a medical certificate, on
recruitment, that there is no medical impediment to their
employment in that capacity.
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2. Persons working directly with and handling raw materials or dairy
products shall maintain the highest standards of personal
cleanliness at all times. In particular they shall
(a) wear suitable, clean working clothes and headgear which

completely encloses their hair;
(b) not smoke, spit, eat or drink in rooms where raw

materials and dairy products are handled or stored;
(c) wash their hands at least each time work is resumed and
whenever contamination of their hands has occurred; e.g. after
coughing / sneezing, visiting toilet, using telephone, smoking etc.
(d) cover wounds to the skin with a suitable waterproof

dressing. No person with injury on hand, even with dressing, shall
be placed in any product making/handling section.
(e) avoid certain hand habits - e.g. scratching nose, running

finger through hair, rubbing eyes, ears and mouth, scratching
beard, scratching parts of bodies etc. that are potentially hazardous
when associated with handling dairy products, and might lead to
food contamination through the transfer of bacteria from the
employee to product during its preparation. When unavoidable,
hands should be effectively washed before resuming work after
such actions
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3. The occupier shall take all necessary measures to prevent persons
liable to contaminate raw materials and dairy products from
handling them until the occupier has evidence that such persons
can do so without risk of contamination.
III. .SANITARY REQUIREMENTS FOR STORAGE
1. Immediately after procuring, raw milk shall be placed in a clean

place, which is suitably equipped so as to prevent any kind of
contamination.
2. Where raw milk is collected daily from a producer, it shall, if not

collected and brought to the dairy plant within four hours of
milking, be cooled as soon as practicable after procuring to a
temperature of 4ºC and maintained at that temperature until
processed;
3. Upon acceptance at a processing establishment milk shall, unless

heat-treated immediately, be cooled to a temperature of 4ºC or
lower, if not already at such temperature, and maintained at that
temperature until heat-treated.
4. When the pasteurization process is completed, pasteurized milk

shall be cooled immediately to a temperature of 4ºC or lower.
5. Subject to Paragraph 7 below, any dairy product not intended to be

stored at ambient temperature shall be cooled as quickly as
possible to the temperature established by the manufacturer of
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that product as suitable to ensure its durability and thereafter
stored at that temperature.
6. Where dairy products other than raw milk are stored under cooled
conditions, their storage temperatures shall be registered and the
cooling rate shall be such that the products reach the required
temperature as quickly as possible.
7. The maximum temperature at which pasteurized milk may be

stored until it leaves the treatment establishment shall not exceed
5ºC.
8. Dairy products not intended to be stored at ambient temperature

shall be cooled as quickly as possible to the temperature
established by the manufacturer of that product as suitable to
ensure its durability and shelf life.
9. Where dairy products other than raw milk are stored under cool
conditions, their storage temperatures shall be recorded and the
cooling rate shall be adjusted in such a way that the products
reach the required temperature at the earliest.
IV. WRAPPING AND PACKAGING
1. The wrapping packaging of dairy products shall take place under

satisfactory hygienic conditions and in rooms provided for that
purpose.
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2. The manufacture of dairy products and packaging operations may
take place in the same room if the following conditions are
satisfied: -
(a) the room shall be sufficiently large and equipped to ensure the
hygiene of the operations;
(b) the wrapping and packaging shall have been brought to the
treatment or processing establishment in protective cover in which
they were placed immediately after manufacture and which protects
the wrapping or packaging from any damage during transport to
the dairy establishment, and they shall have been stored there
under hygienic conditions in a room intended for that purpose;
(c) the rooms for storing the packaging material shall be free from
vermin and from dust which could constitute an unacceptable risk
of contamination of the product and shall be separated from rooms
containing substances which might contaminate the products.
Packaging shall not be placed directly on the floor;
(d) packaging shall be assembled under hygienic conditions

before being brought into the room, except in the case of automatic
assembly or packaging, provided that there is no risk of
contamination of the products;
(e) packaging shall be done without delay. It shall be handled by

separate group of staff having experience in handling and product
wrapping and
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(f) immediately after packaging, the dairy products shall be placed in
the designated rooms provided for storage under required
temperature.
3. Bottling or filling of containers with heat-treated milk and milk

product shall be carried out hygienically.
4. Wrapping or packaging may not be re-used for dairy products,

except where the containers are of a type which may be re-used
after thorough cleaning and disinfecting.
5. Sealing shall be carried out in the establishment in which the last

heat-treatment of drinking milk or liquid milk-base products
has been carried out, immediately after filling, by means of a
sealing device which ensures that the milk is protected from any
adverse effects of external origin on its characteristic. The
sealing device shall be so designed that once the container has
been opened, the evidence of opening remains clear and easy to
check.
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Part IV
Specific Hygienic and Sanitary Practices to be followed by Food
Business Operators engaged in Slaughter of Meat Animals,
Processing, Manufacture, Storage & Sale of Meat and Meat
Products
A. Slaughter House
Every person / establishment who slaughters large and small animals

including sheep and goat or poultry birds within the premises of his
factory for production of meat/ meat products for supply / sale/
distribution to the public shall comply with the following requirements:
1. General Requirements:
1.1 No Objection Certificate to be obtained from local Authority

before grant of licence.
2. Location of Premises:
Such establishments / Slaughter Houses should preferably be located
away from Vegetable, fish or other food markets and shall be free
from undesirable odour, smoke, dust or other contaminants. The
premises shall be located at an elevated level in a sanitary place.
3. Premises requirements:
3.01 The slaughter house shall have a reception area/animal holding
yard/resting yard, lairage, slaughter hall, side halls for hide
collection, paunch collection, offals collection, and separation,
holding room for suspected/condemned carcass, by-product
harvesting, staff welfare inspector‘s office, refrigeration
room/cold room etc.
3.02 Every such establishment / Slaughter House shall make separate
provision in the slaughter hall for the slaughter of different
species which are proposed to be slaughtered (like large animal
viz; Cattle and Buffalo, Pigs and small animals like Sheep &
Goat) and for different methods of slaughter (like Halal, Jewish
and Jhatka). After end of the day‘s operation the slaughter house
shall be cleaned, washed wiped/dried and sanitized thoroughly.
3.03 The slaughter house shall have separation between clean and
dirty sections and shall be so organized that from the
introduction of a live animal into the slaughter house up to the
emergence of meat and offal classed as fit for human
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consumption, there shall be a continuous forward movement
without any possibility of reversal, intersection or overlapping
between the live animal and meat, and between meat and by-
product or waste.
3.04 The reception area/animal holding yard/ resting yard shall have
facilities for watering and examining animals before they are
sent to holding pens/lairage. Animals suspected of contagious
or infectious diseases shall be segregated and kept in separate
isolation pens which shall also be provided with arrangements
for watering and feeding. After confirmation of any notifiable
disease, the designated Veterinary Authority shall notify the
disease as per the existing procedures. The resting yard must
have overhead protective shelter.
3.05 The lairage shall be adequate in size for the number of animals
to be laired.
3.06 Separate space shall be provided for stunning (Wherever

applicable), for collection of blood and for dressing of the
carcasses. The slaughtering of an animal shall not be done in
the sight of other animals. The dressing of the carcass shall not
be done on the floor. Suitable hoists will be provided to hang
the carcass before it is eviscerated.
3.07 All the floors in lairage, slaughter halls, work rooms and hanging
rooms shall be of impervious and non-slippery material.
3.08 The internal walls will be paved with impervious glazed tiles up
to 1 meter height in case of poultry and small animal ruminants
and 5 meter height in case of large animals/ ruminants. The
walls and floors should be preferably epoxy coated so as to avoid
accumulation/absorption of dust, blood/meat particles and
microbial/fungal growth.
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3.09 Ceiling or roofs shall be so constructed and finished and as to
minimise condensation, mould development, flaking and
accumulation of dirt.
3.10 Suitable and sufficient accommodation shall be provided for

segregation, storage and disposal of condemned meat.
3.11 The establishments / Slaughter Houses shall be so constructed

and maintained as to permit hygienic production.
3.12 Windows, doors and other openings which are screened shall be
fly proof. All doors shall have strong springs so that they may
close automatically.
3.13 All operations in connection with the preparation or packing of

meat / meat food products shall be carried out under strict
hygienic conditions. No portion of the establishments /
Slaughter Houses premises shall ever be used for living or
sleeping purposes unless it is separated by a wall.
3.14 There shall be efficient drainage and plumbing systems and all
drains and gutters shall be properly and permanently installed.
There shall be provision for the disposal of refuse.
3.15 The drainage system for blood shall either be underground with
facility for easy cleaning or a portable receptacle with lid. All
drainages will have traps and screens so as to prevent entry of
predators like rats, mice, vermin etc.
3.16 The rooms and compartments where edible products are handled
shall be separate and distinct from the rooms and compartments
for inedible products.
3.17 Suitable and separate space shall be provided for the storage of
hides and skins. This room shall have a separate exit.
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3.18 A constant and sufficient supply of clean potable cold water with
pressure hose pipes and supply of hot water should be made
available in the slaughter hall during working hours.
3.19 Suitable and sufficient facilities shall be provided for persons

working in the slaughter house for changing their clothes and
cleaning their footwear and cleaning their hands before entering
rooms used for the preparation and storage of meat.
3.20 Provision for latrines, toilets and change rooms shall be made.
Wherever five or more employees of either sex are employed, a
sufficient number of latrines, urinals, washbasins and bathrooms
for each sex shall be provided.
3.21 Suitable and sufficient facilities shall be provided in convenient

places within the slaughter house for the sterilisation of knives
and sharpeners (mushtala) and other equipment used in the
slaughter house. The knives and sharpeners (mushtala) shall be
of stainless steel only.
3.22 Whenever the dressed meat is not used up for the preparation of
meat food products and some portion has to be stored without
further immediate processing, such storage shall be in a room
maintained at 0o C to 2o C.
3.23 All slaughter house refuse and waste materials will be suitably
processed to prepare animal by-products or dumped in pits that
are suitably covered so as to prevent its access to scavengers.
For large slaughter houses, a suitable provision of ETP will be
made. Clearance from Environment Control Pollution Board
would be mandatory for such slaughter houses.
3.24 In case of slaughter houses equipped to slaughter equal or less

than 50 large animal, 150 small animals and 1000 poultry birds,
waste material should be composted which can be used for
manure purpose and in case of slaughter houses equipped to
slaughter more than the above capacity, waste material should
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be rendered (cooked) in a rendering plant to produce meat and
bone meal and inedible fats.
3.25 Suitable and sufficient facilities shall be provided for the isolation
of meat requiring further examination by the authorised
veterinary officer in a suitable laboratory within the premises of
the slaughter house.
3.26 Consistent with the size of the factory (slaughter house or meat
processing unit or an integrated plant) and volume and variety of
meat food products manufactured, a laboratory shall be
provided, equipped and staffed with qualified (Chemist/Analyst
and Veterinary Microbiologist)* and trained personnel. The
Licensing Authority shall accord approval of the laboratory after
inspection.
* The Chemist/Analyst shall have passed graduation with
Chemistry as one of subjects and the Veterinary Microbiologist
shall be a Qualified Veterinarian.
3.28. Adequate natural or artificial lighting should be provided

throughout the abattoir / meat processing unit. The lighting
should not alter colors and the intensity should not be less than
540 Lux (50 foot candles) at all inspection points, 220 Lux ( 20
foot candles) in work rooms and 110 Lux (10 foot candles) in
other areas. Light bulbs and fixtures suspended over meat in any
stage of production should be of safety type and protected to
prevent contamination of meat in case of breakage. As far as
possible, meat inspection shall be carried out in the day light.
Every abattoir shall be provided with well distributed artificial
light.
4. Sanitary Practices:
4.01 Every part of the internal surface above the floor or pavement
of such slaughter house shall be washed thoroughly with hot
lime wash within the first 10 days of March, June, September
and December. Every part of the floor or pavement of the
slaughter house and every part of the internal surface of every
wall on which any blood or liquid refuse or filth may have been
spilt or splashed or with which any offensive or noxious matter
have been brought into contact during the process of
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slaughtering, dressing and cutting, shall be thoroughly cleaned,
washed with water, wiped/dried and disinfected within three
hours after the completion of slaughter.
4.02 Rooms and compartments in which animals are slaughtered or

any product is processed or prepared shall be kept sufficiently
free from steam, vapours and moisture and obnoxious odours so
as to ensure clean and hygienic operations. This will also apply
to overhead structures in those rooms and compartments.
4.03 All parts of the establishments / Slaughter Houses shall always

be kept clean, adequately lighted and ventilated and shall be
regularly cleaned and disinfected. The floorings shall be
impervious and washed daily. Lime washing, colour washing or
painting as the case may be, shall be done at least once in every
twelve months.
4.04 All yards, outhouses, stores and all approaches to the

establishments / Slaughter Houses shall always be kept clean
and in a sanitary condition.
4.05 Suitable and sufficient receptacles furnished with closely fitted

covers shall be provided for collection and removal of all
garbage, filth and refuse from the slaughter house at convenient
time to a place away from the slaughter house for disposal.
4.06 All blood , manure, garbage, filth or other refuse from any
animal slaughtered and the hide, fat, viscera and offal there
from, shall be removed from the slaughter house within 8 hours
after the completion of the slaughtering and in such a manner
and by such means as will not cause nuisance at the premises
or elsewhere. Every such vessel or receptacle shall be
thoroughly cleaned and disinfected immediately after use and
shall be kept thoroughly clean when not in actual use.
4.07 The inner side of the skin shall not be rubbed or caused to be
rubbed upon the ground within any portion of the slaughter hall.
Hides and skins shall not be dragged within the slaughter hall.
No gut-scraping, tripe cleaning, manufacture or preparation of
meat food products, household washing of clothes or work of any
nature other than is involved in the slaughter and dressing of the
carcass shall be permitted in any slaughter hall except in the
adjuncts to the slaughter hall intended for these products and
purposes.
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4.08 The premises shall be cleaned thoroughly with disinfectants, one
day in advance of production of meat food products and the
equipments shall be sterilised / sanitised before use. The rooms
and compartments in which any meat food product is prepared
or handled shall be free from dust and from odours emanating
from dressing rooms, toilet rooms, catch basins, hide cellars,
casing rooms and livestock pens.
4.09 Every practicable precaution shall be taken to exclude flies, rats,

mice and vermin from the establishments / Slaughter Houses.
The use of poisons for any purpose in rooms or compartments
where any unpacked product is stored or handled is forbidden.
The use of approved bait poisons in hide cellars, compartments
where inedible products are stored, outhouses or similar
buildings containing canned products is, however, not forbidden.
However, they should be at designated places and secured.
4.10 It shall be ensured that dogs, cats or birds do not have access
to the slaughter hall. Open areas in the factory shall be covered
by wire rope netting to prevent carrion birds from access to the
slaughter hall or the factory.
4.11 Water used in the establishments / Slaughter Houses shall be

potable and suitable arrangements shall be made if bore well
water is used for production of meat and meat products. If
required by the licensing authority, the water shall be got
examined chemically and bacteriologically by a recognised
laboratory. The water quality shall comply with the standards
prescribed by the licensing Authority.
4.12 Warm meat‘ meant for immediate sale need not be stored in cool
conditions. It can be transported in suitable a hygienic and
sanitary condition in clean insulated containers with covers (lids)
to the meat shops/selling units with precautions to ensure that
no contamination/cross contamination or deterioration takes
place.
5. Equipment & Machinery:

5.1 The equipment and fittings in slaughter hall except chopping
blocks, cutting boards and brooms, shall be of such material and
of such construction as to enable them to be kept clean. The
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implements shall be of metal or other cleansable and durable
material resistant to corrosion.
5.2 No vessel, container or other equipment, the use of which is

likely to cause metallic contamination injurious to health shall be
employed in the preparation, packing or storage of meat food
products. (Copper or brass vessels shall always be heavily lined.
No iron or galvanised iron shall come in contact with meat food
products).
6. Personnel Hygiene:
6.1 No person suffering from infectious or contagious diseases shall

be allowed to work in the abattoir. Arrangements shall be made
to get the abattoir staff medically examined at such intervals as
the licensing authority deems fit, to ensure that they are free
from infectious, contagious and other diseases. A record of
these examinations signed by a registered medical practitioner
shall be maintained for inspection.
6.2 The staff shall be inoculated against the enteric group of

diseases once a year and a certificate thereof shall be kept for
inspection.
6.3 In case of an epidemic, all workers should be inoculated or

vaccinated.
6.4 The workers working in processing and preparation shall be

provided with proper aprons and head wears which shall be
clean. The management shall ensure that all workers are neat,
clean and tidy.
B. Animal Welfare:
Animal welfare is a major concern in meat production. It is essential

that animals be reared, handled, transported, and slaughtered using
humane practices. A healthy and peaceful animal is an essential
requirement for hygienic slaughter and safety of the meat product.
Careful handling of animals during loading / unloading, transportation
and at slaughtering helps in improving the quality of meat and
reduction in losses in the value of the carcass/meat.
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1. General:
a. The floor of the lairage and slaughter area should not cause
slipping or falling of animals.
b. Vocalization is an indicator of animal discomfort and need to be

watched for.
c. Use of electric pods for moving animal should be discouraged.

Movement of animals can be managed by grouping, use of
plastic wrapped sticks etc.
d. Pen stocking density should be monitored. All animals should

have room to lie down simultaneously. The condition of animals
arriving for slaughter should be closely monitored so that
injured, diseased animals are not slaughtered.
e. High pitch sounds such as whistling and yelling should be

avoided to spare distress to animals.
f. The following factors have been identified as critical to animal

welfare:
1. Supervision and training of employees.
2. Proper designing of animal transport cart and unloading bay.
3. Proper construction of holding/resting pen, stunning box,

maintenance of stunning equipment, restraining systems,
gates and other animal handling equipment.
4. Avoiding distractions that make animals refuse to move.
5. Monitoring the condition of animals arriving at the plant.
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6. Proper design of equipment in the slaughter house.
2. Humane treatment of animals brought for slaughter:
a. Pre-slaughter handling of animals should be carefully done to

reduce stress. Resting of the animals is essential. Only animals
which are disease free and in a condition to walk should be
brought for slaughter.
b. Distractions that impede animal movements such as, reflections,

air blowing towards animals and movement or high pitch noise,
need to be avoided. Herding of animals should not be done
through electric prods but with the help of plastic bags or sticks.
c. A high standard of training is required for employees to ensure

that the basic hygiene and safety practices are followed while
handling animals.
d. Equipment which is used for slaughter such as captive bolt

stunner, gates, hooks etc should be kept in good working
condition and cleanliness of floors etc. needs to be ensured.
There should be daily check to ensure the smooth working of
equipment and cleanliness of floors.
e. No animal shall be administered any chemical, drug or hormone

before slaughter except for its treatment as prescribed by the
Qualified Veterinarian and the withdrawal period for the
particular drug has been observed.
f. Inspecting personnel should pay particular attention to these

points to ensure reasonable standards of animal welfare.
3. Poultry welfare:
The conditions under which broilers are housed and the way that they
are managed during their growing phase, transportation and slaughter
are set down in several government/industry endorsed Model Codes of
Practice designed to safeguard their welfare.
A model welfare program needs to be developed for pick-up, transport

and broiler/chicken processing sectors. Processing unit shall
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incorporate elements of this welfare audit in their own quality plans &
manuals.
a. Poultry Welfare programme shall include following:
Poultry Suppliers and processors must have a documented program

for poultry welfare envisaging following;
1. Catching: Poultry intended for slaughter plant should be clean

and in good health. Every reasonable precaution should be taken
to minimize injury to poultry. The catcher needs to be trained to
this effect.
2. Transport: For transport of poultry, crates shall be in good

condition. There shall be no crate/cage damage that would allow
injury to poultry or allow crates to accidentally open. Transport
crates should not be over-filled and enough space should be
provided to allow all poultry to lie down.
3. Holding: Poultry held in sheds should be provided adequate

ventilation and climate control such as fans or curtains.
4. Stunning: Stunning equipment should be maintained to confirm

that poultry are insensible prior to slaughter, and the time
between stunning and slaughter should be limited to minimize
any likelihood that poultry may regain consciousness prior to
slaughter.
b. Humane slaughter (poultry):

While the chickens are reared specifically for human consumption
and they therefore at some stage have to be slaughtered, they
should be slaughtered in a humane manner, and all poultry are
stunned (rendered insensible to pain) prior to slaughter.
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Slaughter equipment at all supply facilities should be properly
maintained to confirm that the poultry are slaughtered quickly.
4. Pre Slaughter Handling of Animal:
Livestock are transported en masse from the farm to the

slaughterhouse, a process called "live export". Depending on its length
and circumstances, this exerts stress and injuries on the animals and
some may die en route. Apart from being arguably inhumane,
unnecessary stress in transport may adversely affect the quality of the
meat. In particular, the muscles of stressed animals are low in water
and glycogen, and their pH fails to attain acidic values.
5. Transportation of Animals
Following requirements shall be satisfied for Transportation of Animals
from a farm to the slaughter house.
a. General Conditions during animal transport:
a. Only healthy animals in good condition shall be transported unless

they are meant for emergency slaughter. These animals
should be certified by a qualified veterinary inspector for freedom
from infectious diseases and ecto-parasitic diseases and their
fitness to undertake the journey.
b. When animals are to be transported from endemic areas of a

disease to non-endemic areas, appropriate steps shall be taken
to ensure that animals are free from notifiable disease and also
prescribed protective steps including vaccination are taken in this
regard.
c. Female animals in advanced stages of pregnancy shall not be

transported.
d. When transporting large animals particularly boar/bull, special

arrangements by providing suitable partitions should be
made to protect the animals from infighting. Similar
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arrangements should also be made to protect the young ones from
being crushed when they are transported.
e. To avoid exhaustion, the animals shall be given humane

treatment and care during transportation. The animals shall not
be bound or chained during transit and space provided for them
shall be large enough to stand or lie without difficulty.
f. An attendant along with first aid equipment shall accompany the

animals in transit.
g. Before loading, the animals should not be fed heavily. Only light
feed may be allowed. For journeys less than 12 hours no feed
may be carried but for longer journeys sufficient feed shall be
carried to last during the journey. Watering facilities shall be
provided at regular intervals.
h. Light and heavy animals shall be separated by providing

partitions; animals from different pens/sheds preferably shall not
be mixed during transportation. Male stock shall not be
transported with female stock (adults).
i. All vehicles should be inspected for safety, suitability and

cleanliness before loading the animals. The floor and walls
should be undamaged and there should be no nails or sharp
projections which may injure the animals.
j. The Vehicles should be thoroughly sprayed with suitable

disinfectant before loading the animals.
k. A layer of clean sand to cover the floor to a thickness of not less

than 6 cm shall be provided. This layer of sand shall be
moistened with water during the summer months. During hot
months arrangements shall be made to sprinkle water on the
animals at frequent intervals. In winter, a 2-cm layer of clean
sand with another 6-cm layer of whole-straw shall be provided.
l. Animals when driven for loading or unloading shall never be

struck with stick or other prod. Driving could best be done by
soft-rubber pipe.
m. If animals are to be transported in extreme cold or hot

climate, it is preferable to transport them in covered lorries so
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that they may not die or get exhausted or suffer from acute
respiratory disease. Journeys under such adverse climate shall
be minimised.
n. Each consignment should bear a label showing the following

particulars:
a) Number and kind of the animals loaded;

b) Name, address and telephone number, if any, of the
consignor;
c) Name address and telephone number, if any, of the
consignee;
d) Instructions regarding feeding and watering.
b. Loading
a. Loading, during extremes of temperatures shall be avoided.
b. Suitable ramp shall be provided for loading and unloading the

animals. The floor of the ramp shall have cleats at intervals, so
that animals do not slip as they climb or descend. The ramp
shall be covered with straw to avoid slipping. Van at any time of
loading and unloading shall be kept clean to avoid slipping of
animals.
c. In case of railway wagons, when loading is done on the platform,

the door of the wagon may be used as ramp. In such cases,
bails or bags of hay, agricultural wastes etc. may be placed on
either side of the dropped door to prevent the animals from
getting their legs stuck between the sides of the wagons and
platform.
c. Space Requirements:
a. Overcrowding shall be avoided. Each animal shall have enough

space to lie down.
b. Railway wagons shall not accommodate more animals than those

specified in IS specifications.
c. The speed of truck transporting animals shall not exceed 40

kilometres per hour, avoiding jerks and jolts. The truck shall not
load any other merchandise and shall avoid unnecessary stops
on the road.
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d. For journeys, exceeding 12 hours, the animals shall be
transported by railway. Loading and shall be done by evening.
6. Humane Slaughter:
Animals are slaughtered by being first stunned and then

exsanguinated (bled out).
a. Stunning:
Stunning before slaughter is mandatory. Standard Stunning methods
induce temporary loss of consciousness and rely on prompt and
accurate sticking procedures to cause death. By inducing temporary
unconsciousness and insensibility, stunning avoids and minimizes
reactions of fear and anxiety as well as pain, suffering and distress
among the animals concerned.
It is important that the equipment utilized for stunning and slaughter

is maintained in good working condition and that all operators involved
are well trained and have a positive attitude towards the welfare of
animals.
The following methods of stunning can be followed:
(i) Mechanical stunning: Mechanical stunning of cattle may be carried

out by one of three methods; captive bolt stunning, mushroom head
percussive stunning and pneumatic percussive stunning. For cattle,
pneumatic stunning should be preferred and the optimum position is
that, the centre of the stunner should contact the animal at a point
of intersection of lines drawn from the medial corners of the eyes
and the base of the ears. The best position for pigs is on the
midline just above eye level, with the head directed down the line of
the spinal cord and the optimum position for sheep and goat is
behind the poll, aiming towards the angle of the jaw. If an animal
shows signs of regaining consciousness after the initial stun, the
animal must be immediately killed by the use of a captive bolt gun.
(ii) Electrical stunning: Electrical stunning consists of passing

electricity through the brain to produce instantaneous insensibility.
Electrical Head Stunners may be preferred for sheep and goat where
both electrodes are placed on the head region. Water bath electrical
stunning may be used for poultry birds. A low and controlled
voltage must be maintained so that the stunning will not damage
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the heart and brain or cause physical disability and death to the
animals. The minimum current level recommended for stunning are
indicated in the table below.
Species Minimum current levels for

head-only stunning
Cattle 1.5 Amps
Calves 1.0 Amps
(bovines of less than 6 month
of age)
Pigs 1.25 Amps
Sheep and goats 1.0 Amps
Lambs 0.7 Amps
Broilers 100 milli Amps
Turkeys 150 milli Amps
(iii) Gas stunning: Stunning by exposure to carbon dioxide (CO2) may

be preferred for pigs. The concentration of CO2 should be 90% by
volume but shall not be less than 80% by volume. Ideally, pigs
should be exposed for three minutes. Sticking should be done
immediately after exit from the gas chamber. Over-crowding of
animals should be avoided in the gas chamber.
C. Veterinary Inspection:
Veterinary Inspection which envisages Ante-mortem Inspection of live

animals/birds for suitability to slaughter for food/meat purpose, Post
mortem inspection after slaughter of animal/bird supported with
subsequent laboratory investigation and testing for necessary
confirmation as required, shall be carried out as per the Manual for
Veterinary Inspection and Testing and necessary
instructions/guidelines/procedures issued by the Authority.
I. Ante-mortem inspection:
a. All animals shall be rested before slaughter and shall be
subjected to ante-mortem examination and inspection well in
advance of the time of slaughter.
b. No animal which has been received into a slaughter hall for the
purpose of being slaughtered shall be removed from the
slaughter hall before being slaughtered except with the written
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consent of the Qualified Veterinary Doctor. An animal which, on
inspection is found to be not fit for slaughter shall be marked as
―suspect‖ and kept separately. Each such animal shall be marked
as ―suspect‖ only by or under the personal supervision of the
Qualified Veterinary Doctor and the marking shall not be
removed or obliterated except by the Qualified Veterinary Doctor
himself.
c. An animal showing signs of any disease at the time of ante-

mortem inspection that would cause its carcass being
ultimately condemned on post-mortem shall be marked as
―condemned‖ and rejected.
d. An animal declared as ―suspect‖ on ante-mortem inspection but

which does not plainly show any disease or condition that would
cause its entire carcass to be condemned shall maintain its
identity as ―suspect‖ until its carcass and all organs are finally
inspected by the Qualified Veterinary Doctor.
e. No animal in a febrile condition shall be permitted for slaughter.

No suspect animal shall be slaughtered until all other animals
intended for slaughter on the same day have been slaughtered.
All animals which, on ante-mortem inspection, show symptoms
of railroad sickness, parturient paresis, rabies, tetanus or any
other communicable diseases shall be marked as ―condemned‖
and disposed of in accordance with the provisions contained in
sub paragraph (8) below.
f. Animals presented for slaughter and found in a dying condition

on the premises of a factory due to recent disease shall be
marked as ―condemned‖ and disposed of as provided for
―condemned‖ animals.
g. Every animal which, upon examination, is found to show

symptoms of or is suspected of being diseased or animals
declared as ―suspect‖ shall at once be removed for treatment to
such special pen and kept there for observation for such period
as may be considered necessary to ascertain whether the
animal is diseased or not.
h. All animals declared as ―condemned‖ on ante-mortem inspection

shall be marked as ―condemned‖ and killed if not already dead.
Such carcasses shall not be taken into the factory to be
slaughtered or dressed, nor shall they be conveyed into any
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department of the factory used for edible products, but shall be
disposed of in the manner as indicated in sub-paragraphs 12 to
15 of paragraph 24 for condemned carcasses.
II. Post-mortem inspection:
b. A careful and detailed post-mortem examination and inspection

of the carcasses and parts thereof of all animals slaughtered
shall be made soon after slaughter. All organs and parts of the
carcasses and blood to be used in the preparation of meat food
products shall be held in such a manner as to preserve their
identity till the completion of the post-mortem inspection so that
they can be identified in the event of the carcasses being
condemned.
a. Every carcass including all detached parts and organs thereof

which show evidence of any condition which will render the meat
or any part or organ unfit for human consumption and which for
that reason may require subsequent inspection, shall be retained
by the Qualified Veterinary Doctor. The identity of such carcass
including the detached parts and organs thereof shall be
maintained until the final inspection is completed. Retained
carcasses, detached parts and organs thereof shall in no case be
washed, trimmed or mutilated in any manner unless otherwise
authorized by the Qualified Veterinary Doctor.
b. No air shall be blown by mouth into the tissues of any carcass or

part of a carcass.
c. Every carcass or part thereof which has been found to be unfit

for human consumption shall be marked by the Qualified
Veterinary Doctor as ―Inspected and condemned‖.
d. All such condemned carcasses, parts and organs thereof shall

remain in the custody of the Qualified Veterinary Doctor pending
disposal at or before the close of the day on which they are
marked ―Inspected and condemned‖ in accordance with sub-
paragraphs (11),(12) and (13) below.
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e. Carcasses, parts and the organs thereof found to be sound,
wholesome, healthful and fit for human consumption shall be
marked as ―Inspected and passed‖.
f. Carcasses found affected with anthrax before evisceration shall

not be eviscerated but condemned and disposed of immediately
in accordance with sub-paragraph (12) below. Any part of a
carcass contaminated with anthrax infected material through
contact with soiled instruments or otherwise shall be
immediately condemned and disposed of as provided in sub-
paragraph (12) below.
g. The portion of the slaughtering department including equipment,

employees‘ boots and aprons, etc., contaminated by contact with
anthrax material shall be cleaned and thoroughly disinfected
immediately.
h. When on inspection only a portion of a carcass on account of

slight bruises is decided to be condemned, either the bruised
portion shall be removed immediately and disposed of in
accordance with sub-paragraph (13) below or the carcass shall
be retained and kept till such time it is chilled and the bruised
portion removed and disposed of as provided above.
i. Post-mortem inspection shall be a detailed one and shall cover

all parts of the carcass, the viscera, lymph glands and all organs
and glands.
j. The post-mortem inspection shall be in accordance with the

general rules laid down for such inspection in public slaughter
houses under the control of local bodies besides special
instructions that may be issued from time to time by the
licensing authority.
k. All condemned carcasses, organs or parts thereof shall be

completely destroyed in the presence of the Qualified Veterinary
Doctor by incineration or denatured, after being slashed freely
with a knife, with crude carbolic acid, cresylic- disinfectant or
any other prescribed agent unless such carcasses, organs or
parts thereof are sterilized for the preparation of bone-cum-meat
meal before leaving the slaughter house premises, subject to
sub-paragraph (13) below.
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l. Carcasses, organs or parts thereof condemned on account of
anthrax shall be disposed of either by (i) complete incineration
or (ii) thorough denaturing with prescribed denaturant in the
manner prescribed in the foregoing paragraphs and also in
accordance with the rules and regulations prescribed by the local
authority.
m. Destruction of condemned carcasses, organs or parts thereof

shall be carried out under the direct supervision of the Qualified
Veterinary Doctor.
n. If in the opinion of the Qualified Veterinary Doctor a carcass,

organ or part thereof is to be held back for further detailed
examination the carcass, organ or part concerned shall not be
released till the examination in detail is completed by the
Qualified Veterinary Doctor and it is declared thereafter by him
as fit. When it is to be detained for detailed examination, the
carcass, organ or part thereof shall be marked as ―Held‖. If on
subsequent inspection, the carcass, organ or part thereof is
found to be unwholesome and unfit for human food, the
Qualified Veterinary Doctor shall mark such a carcass, organ or
part thereof as ―condemned‖ and shall dispose it as described in
the foregoing paragraphs.
D. Sanitary and Hygienic Requirements for Meat processing

units:
Following Sanitary and Hygienic requirements shall be satisfied in the

meat processing unit.
1. Location:
1.1 Meat processing unit should be located in areas not

subjected to regular and frequent flooding and free from
objectionable odours, smoke dust and other contaminants;
1.2 Roadways and areas serving the meat processing unit

which are within its boundaries or in its immediate vicinity
should have a hard paved surface suitable for wheeled traffic. There
should be adequate drainage and provision for cleaning;
1.3 Where appropriate meat processing unit should be so

designed that access can be controlled.
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2. Building and Facilities:
2.1 The meat processing unit should provide working space for the
satisfactory performance of all operations.
2.2 The construction should be sound and ensure ventilation, good

natural or artificial lighting and easy cleaning.
2.3 The meat processing unit should be laid out and equipped so as
to facilitate proper supervision of meat hygiene including
performance of inspection and control;
2.4 The meat processing unit should be of such

construction as to protect against the entrance
and harbouring of insects, birds, rodents or other
vermin as well as the entry of environmental
contaminants such as smoke, dust etc.
2.5 Buildings and facilities should be designed to

provide separation by partition, location or other
effective means, between those operations which
may cause cross- contamination;
2.6 Meat processing unit should be laid out and

equipped so as to ensure, that edible meat does
not come into contact with floors, walls or other fixed
structures, except those which are specifically
designed for contact with meat;
2.7 The construction and lay out of any chilling

room, freezing room, freezer store or freezer
should satisfy the requirements of these rules;
2.8 In meat handling areas :
a. Floors should be of waterproof, non-absorbent, washable non-

slippery and nontoxic materials, without crevices and should be
easy to clean and slope sufficiently for liquids to drain to trapped
outlets;
b. Walls should be of waterproof, non-absorbent, washable and

nontoxic materials and should be light coloured. Up to a height
of at least 1.5 metres,
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c. they should be smooth and without crevices, and should be easy
to clean and walls and floors and between walls and ceilings
should be sealed and covered to facilitate cleaning;
d. Ceilings should be so designed, constructed and finished as to

prevent any accumulation of dirt and minimize condensation,
mould development and flaking and should be easy to clean;
e. Windows and other openings should be so constructed as to

avoid accumulation of dirt and those which open should be fitted
with insect screen. Screens should be easily movable for
cleaning and kept in good repair. Internal window sills, if
present, should be sloped to prevent use as shelves;
f. Doors should have smooth, non-absorbent surfaces and where

appropriate, be self-closing and close fitting; and
g. Stairs lift cages and auxiliary structures such as platforms,
ladders, chutes, should be so situated and constructed as not to
cause contamination of meat. They should be capable of being
effectively cleaned. Chutes should be constructed with inspection
and cleaning hatches;
2.9 The use of construction materials which cannot be cleaned and

disinfected such as wood, should be avoided unless its use would
clearly not be a source of contamination, and
2.10 Office accommodation should be provided for the use of the

meat inspection agency.
3. Sanitary Facilities:
3.1 Water Supply:
3.1.1. An ample supply of potable water under pressure should

be available with facilities for its storage, where necessary for
distribution, and with protection against contamination;
3.1.2. Supply of hot potable water should be available at all times

during working hours;
Note – This provision is intended to cover water for both

cleaning purposes and the destruction of microorganisms
(especially those pathogenic to man) on knives, utensils etc.,
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and coming into direct contact with meat. For cleaning
purposes the temperature of the water should be 65 degree
Celsius. The hot water for disinfection purposes should be at
82 degree Celsius and dispensed in such a way (e.g. in specially
designed boxes near the working area) that blades of knives
etc., can be submerged in the water for contact time not less
than two minutes. Often this water supply is separate from
other hot water supplies used for cleaning, hand washing etc.
But if there is only one hot water supply the term ―ample‖
should mean that even at times where large amounts of hot
water is used (e.g. during cleaning operations) the water
supply from any tap in the establishment should not be
decreased.
3.1.3 Ice should be made from potable water and should be

manufactured, handled and stored so as to protect it from
contamination; and
3.1.4 Steam used in contact directly with meat should be

produced from potable water and contain no substances which
may be hazardous to health or may contaminate the food.
3.2 Effluent and Waste Disposal: Meat processing unit should have
an efficient effluent and waste disposal system. All effluent lines
(including sewer systems) should be large enough to carry peak
loads and should be constructed in such a manner as to avoid
contamination of potable water supplies. Biological oxygen
demand level shall be less than 1500, and for that an effluent
treatment plant, if necessary may be installed.
3.3 Facilities for Storage of Waste and Inedible Material: Facilities

should be provided for the storage of waste and inedible material
prior to removal from the establishment. These facilities should
be designed to prevent access to waste or inedible material by pests
and to avoid contamination of food, potable water and equipment or
building.
3.4 Changing Facilities and Toilets: Suitable and conveniently located

changing facilities and toilets should be provided in all
establishments. Toilets should be so designed as to ensure hygienic
removal of waste matter. These areas should be well lit and ventilated
and should not open directly on to food handling areas. Hand
washing facilities with warm or hot and cold water with suitable
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hygienic means of drying hands should be provided adjacent to
toilets and in such a position that the employee must pass them when
returning to the processing area. Where hot and cold water are
available mixing, taps should be provided. Where paper towels are
used, a sufficient number of dispensers and receptacles should be
provided near to each washing facility. Taps of non-hand operable
type are preferable. Notices should be posted directing personnel to
wash their hands after using the toilets.
3.5. Hand Washing Facilities in Processing Areas:
3.5.1 Adequate and conveniently located facilities for hand washing

and drying should be provided wherever the process demands.
Where appropriate, facilities for hand disinfection should be
provided. The facilities should be furnished with properly trapped
waste pipes leading to drains.
3.5.2 All rooms used for deboning, preparing, packing or other

handling of meat should be equipped with adequate facilities for
cleaning and disinfecting implements, conveniently located for the
use of personnel during operations. These facilities are for use
exclusively in the cleaning and disinfection of knives, steels, cleavers,
saws and other implements.
3.5.3 All facilities for cleaning and disinfecting implements should be

of such nature and sizes as to permit proper cleaning and
disinfection of implements . These facilities should be constructed
of corrosion – resistant materials and should be capable of being
easily cleaned.
3.5.4 All facilities for cleaning and disinfecting of implements should

be fitted with suitable means of supplying hot water in sufficient
quantity at all times while meat is being handled in that part of
the Meat Processing Unit.
3.5.5 Lighting: Adequate natural or artificial lighting should be

provided throughout the meat processing unit. Where
appropriate, the lighting should not alter colours and the intensity
should not be less than
540 Lux (50 foot candles) at all inspection points.
220 Lux (20 foot candles) in work rooms.
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110 Lux (10 foot candles) in other areas.
Light bulbs and fixtures suspended over meat in any stage of

production should be of a safety type and protected to prevent
contamination of meat in case of breakage.
3.6 Ventilation: Ventilation should be provided to prevent excessive

heat, steam condensation, dust and to remove contaminated air.
The direction of the air flow should never be from a dirty area to
clean area. Ventilation openings should be provided with an insect
screen or other protective enclosure of non-corrodible material.
Screens should be easily removable for cleaning.
4. Equipment and Utensils :
4.1 Materials – All equipments, implements and utensils used in

establishments which come into contact with exposed meat and meat
products should present a smooth impervious surface and be
resistant to corrosion and should be made of material which is
non-toxic, does not transmit odour or taste, is free from pits and
crevices, is non- absorbent and capable of withstanding repeated
exposure to normal cleaning and disinfection. Such equipment
should be so constructed that they may be easily cleaned.
4.2 Sanitary Design, Construction and Installation:
4.2.1 All equipments and utensils should be so designed and

constructed as to prevent hygienic hazards and permits easy and
thorough cleaning and disinfection and where practicable be visible
for inspection. Stationary equipment should be installed in such a
manner as to permit easy access and thorough cleaning.
4.2.2 Containers for inedible material and waste should be leak proof,
constructed of non- corrosive metal or other suitable impervious
materials which should be easy to clean or disposable and where
appropriate, able to be closed securely; and
4.2.3 All refrigerated spaces should be equipped with

temperature measurement or recording devices.
4.3 Equipment Identification: Equipment and utensils used for

inedible material or waste should be so identified and should not be
used for edible products.
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5. Hygiene Requirements :
5.1 Maintenance. The buildings, rooms, equipment and all other

physical facilities of the meat processing unit, including drains,
should be maintained in good repair and in orderly condition.
Except for rooms where meat processing or cleaning operations are
performed, they should be free from steam, vapour and surplus
water.
5.2 Cleaning and Disinfection – Cleaning and disinfection should

meet the following requirements:
a. Amenities provided for the use of employee and the inspection

service including changing facilities, toilets and the inspection
office space should be kept clean at all times.
b. If rooms, intended and most of the time used for the handling,
preparation, processing, packaging on storage of meat, are used
for any other food preparation purposes, then cleaning and
disinfection are necessary immediately before and after such
use.
c. The temperature in rooms for boning out and trimming should be

controlled and held suitably low, unless cleaning of equipment
and utensils are carried out at least every four hours;
d. To prevent contamination of meat, all equipments, implements,

tables, utensils including knives, cleaves, knife pouches, saws,
mechanical instruments and containers should be cleaned at
frequent intervals during the day and immediately cleaned and
disinfected whenever they come into contact with diseased
material, infective material or otherwise become contaminated.
They shall also be cleaned and disinfected at the conclusion of
each working day.
e. If any skip or trolley or any container used in a department

where edible material is handled, enters an area where inedible
material is handled it should be cleaned and disinfected
immediately before re-entering the edible department.
f. Immediately after the cessation of work for the day or at such

other times as may be required, the floors and wails should be
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cleaned to remove contamination. Floor drains should be kept in
good condition and repair with strainers in place; and
g. Roadways and yards in the immediate vicinity of and serving the

meat processing unit should be kept clean.
5.3 Hygiene Control Programme.-It is desirable that each meat

processing unit in its own interest designates a single individual
whose duties are diverted from production, to be held responsible
for the cleanliness of the meat processing unit. His staff should be a
permanent part of the organisation or employed by the
organisation and should be well trained in the use of special
cleaning tools, methods of dismantling the equipment for cleaning
and in the significance of contamination and the hazards involved. A
permanent cleaning and disinfection schedule should be drawn
up to ensure that all parts of the meat processing unit are cleaned
appropriately and that critical areas, equipment and material and
designed for cleaning and/or disinfection daily or more frequently
if required.
5.4 Storage and Disposal of Waste – Waste material should be

handled in such a manner so as to exclude contamination of food or
potable water. Precautions should be taken to prevent access to
waste by pest. Waste should be removed from the meat handling and
other working areas at intervals and at least daily. Immediately
after disposal of the waste, receptacles used for storage and any
equipment which has come into contact with the taste should be
cleaned and disinfected. At least daily the waste storage area
should also be cleaned and disinfected.
5.5 Entry of dogs, cats or other pet animals is not allowed to enter
meat processing unit.
6. Pest Control
6.1 There should be an effective and continuous programme for the

control of insects, birds, rodents or other vermin. Meat
processing unit and surrounding areas should be regularly
examined for evidence of infestation.
6.2 Should pests gain entrance to the meat processing unit or

surrounding areas, eradication measures should be instituted.
Control measures involving treatment with physical or chemical or
biological agents should only be undertaken by or under direct
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supervision of personnel who have a thorough understanding of
the potential hazards to health resulting from the use of these
agents, including those which may arise from residues retained in
the product. Such measures should be carried out in accordance
with the recommendation of the official agency having jurisdiction
and with the full knowledge of its inspector, and
6.3 Pesticides should only be employed if other precautionary

methods cannot be used effectively. Only pesticides approved for
use in the meat processing unit by competent authority should
be used and the greatest care should be exercised to prevent any
contamination of the meat equipment or utensils. Before
pesticides are applied all meat should be removed from the room
and all equipment and utensils should be thoroughly washed
prior to being used again.
6.5 Handling and Storage of Hazardous substances –

Pesticides or other substance which may represent a hazard
should be labelled with a warning about their toxicity and use.
Except as required for purpose of hygiene such substance which
may contaminate meat packing material and ingredients should
be handled and stored in a part of the meat processing unit which
is not used for preparation, processing, handling, packing or
storage of meat. They should be handled and dispensed only by
authorised and properly trained personnel. Extreme care
should be taken to avoid contamination of meat. However,
materials employed in the construction and maintenance of an
establishment may be used at any time with the approval of an
inspector.
6.6 Personal Effects and Clothing: - Personal effects and clothing
should not be deposited in meat handling areas.
6.6 Maintenance Tools – Cleaning and maintenance tools and

products should not be stored in meat handling area.
7. Personnel Hygiene and Health Requirements :
7.1 Medical examination: Persons who come into contract with meat
in the course of their work should have a medical examination
prior to their employment. Medical examination of a meat
handler shall be carried out routinely and when clinically or
epidemiologically indicated, at least once in 12 months.
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7.2 Communicable Diseases: The management should take care to
ensure that no person, while known or suspected to be suffering
form, or to be a carrier of a disease likely to be transmitted
through meat or while afflicted with infected wounds, skin
infections, sores or with diarrhoea, is permitted to work in any
area in any capacity in which there is any likelihood of such a
person directly or indirectly contaminating meat with pathogenic
microorganisms. Any person so affected should immediately
report to the management that he is ill.
7.3 Injuries: Any person who is cut or injured should discontinue

working with meat and until he is suitably bandaged should not
be engaged in any meat processing unit in the preparation,
handling, packing or transportation of meat. No person working
in any meat processing unit should wear exposed bandage
unless the bandage is completely protected by a water proof
covering which is conspicuous in colour and is of such a nature
that it cannot become accidentally detached. First aid facilities
should be provided for this purpose.
7.4 Washing of Hands: Every person engaged in a meat handling

area should wash his hands frequently and thoroughly with a
suitable hand cleaning preparation under running potable water
while on duty. Hands should always be washed before
commencing work, immediately after using the toilets, after
handling contaminated material and whenever else necessary.
After handling diseased or suspect materials hands should be
washed and disinfected immediately. Notices requiring hand-
washing should be displayed.
8. Personnel Cleanliness:
8.1 Every person engaged in an area in meat processing unit where
meat is handled should maintain a high degree of
personnel cleanliness while on duty, and should at all times
while so engaged wear suitable protective clothing including head
covering and foot wear, all of which should be washed
unless designed to be disposed and which should be
maintained in a clean condition consistent with the nature of the work
in which the person is engaged.
8.2 Aprons and similar items should not be washed on the floor; and
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8.3 Such items should not be left on equipment in the working area.
8.4 Personal Behavior : Any behavior which can potentially

contaminate the meat such as eating, use of tobacco, chewing,
spitting, should be prohibited in any part of meat processing unit
used for the preparation, handling, packaging or transportation of
meat.
8.5 Visitors: Every person who visits an area in any meat processing
unit where meat is handled should wear clean protective clothing
and head cover.
E. Sanitary &Hygienic Requirements for the Retail Meat

Shops
For ensuring the hygiene and safety of meat being sold at retail meat
shops, the following requirements should be followed under the
supervision of the qualified Veterinary staff.
1. Location of Meat Shop
1. The meat shop / sale outlet should be preferably a unit of meat

market located away from Vegetable, fish or other food markets
and shall be free from undesirable odour, smoke, dust or other
contaminants. Wherever a meat markets is not available,
individual meat shop can be set up considering the above factors,
which have a direct bearing on the hygiene conditions of the
premises and health of consumers.
a. The minimum distance between the licensed meat shop and any
place of worship should not be less than 50 meters;
b. The condition of 100 meters distance will apply in case the

premises situated directly opposite to the entry gate of
religious place of any community.
c. All the meat shops located in the vicinity of religious places shall
be fitted with black glass doors, which must be kept, closed all
times except in case of entry or exit. It must be the
responsibility of the meat shop owners to maintain a high
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standard of hygiene not only inside the shops, but also in the way
leading to the shops road pavements or other adjoining place,
particularly for insanitary materials originating from the meat
business for example, blood, part of offal, meat scraps
2. Size of Meat Shops
a. Considering the constraints of commercial space in residential areas

in concerned Panchayats / Municipalities the size of meat shops
may vary according to the size of business and activities being
carried out there in the meat shops. However it will be desirable
that shops are less than 4 sq m of floor area
b. The height of shop in all above categories of meat shops should be

not less than 3 meters, while in case of air-conditioned meat
shops, it should not be less than 2.5 meters.
3. Premises
a. The premises shall be structurally sound. The walls up to the

height of minimum 5 feet from the floor level shall be made
of impervious concrete material (e.g. glazed tiles or hygienic
panels, etc.) for easy washing and cleaning purposes.
b. The floor should be made of impervious and non-slippery
materials with a slope for easy cleaning and removal of filth,
waste and dirty water. The slope of the floor shall not be less
than 5 cm. for a floor of 3 meters.
c. All the fittings in the stall should be of non-corroding and non-

rusting type.
d. All processing tables, racks, shelves, boards, etc. shall have

zinc/aluminium/stainless steel/marble-granite to of facilitate
proper cleaning.
e. A sign board indicating the type of meat sold shall be displayed

prominently. Nothing else but meat should be sold at the
premises.
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f. The premises should have provision of sewer connection for
drainage of wastewater.
g. There should be provision of continuous supply of potable water

inside the premises. In case the water supply is from bore
well the arrangement for softening of water for making the
same potable shall be made in the premises and intermittent
store arrangement should be made.
h. The door of the shop should be of self-closing type, and the sale
counter should have a provision for small window with wire
glass sliding. The door of the shop should be of dark glass
top and be kept closed. No carcasses should be kept in a
manner so as to be seen by the public view from outside.
4. Ventilation
a. The meat shop should be ventilated with facility of cross

ventilation and may be provided with at-least one electric fan
and one exhaust fan.
b. The rails and hanging hooks, if provided for hanging carcasses,

should be of non-corrosive metal. The non-corrosive hanging
hooks for carcasses shall be 30 cm. apart and the distance
between rails shall be 60 to 70 cm. depending upon the size of
animals slaughtered and carcasses hanged.
5. Equipment and Accessories
a. The meat shop should have suitable arrangement for fly

proofing in the form of air-curtains, flytraps, etc.
b. It should have display cabinet type refrigerator of size for

maintaining a temperature of 4 to 8 degrees C. or freezing
cabinet if the meat is to be stored for more than 48 hours.
c. The weighing scales used shall be of a type which obviates

unnecessary handling and contamination and the sketch of the
scale shall be made of stainless steel or nickel coated.
d. The knives, tools and hooks used shall be made of stainless

steel. Sufficient cupboards or racks should be for storing knives,
hooks, clothes and other equipments.
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e. There should be a provision of geysers in all the meat shops to
have hot water at a temperature not less than 82 degree C to
clean the premises and equipment used in meat shop.
f. Washbasin made of stainless steel / porcelain shall be provided

with liquid soap dispenser or other soap and nail brush for
thorough cleaning of hands.
g. The chopping block should be of food-grade synthetic material,

which does not contaminate the meat. If the block is of wooden
it should be of hardwood trunk, which is solid enough and should
not contaminate the meat.
h. A waste bin with a pedal operated cover shall be provided in

the premises for collection of waste material.
6. Transportation
a. The transportation of carcasses from the slaughter house to the

premises shall be done under hygienic conditions in boxes of
adequate size linked with zinc/aluminium/stainless steel or `wire
gauze meat safes, which must be washed daily.
b. The transportation of carcasses from the slaughter house to the

meat shops should be done in insulated vans refrigerated. Under
no circumstances, carcasses will be transported in vehicles used
for commuting of human beings, or in an exposed condition.
7. Pest Control
a. The meat shop should have an effective and continuous

programme for control of insects, rodents or other vermin within
the premises. The surrounding area of the shop should also be
free from insects, birds, rodents and other vermin.
b. The pest control measures adopted by the owner of shop should

be kept as a record in the premises to be shown to any officer of
the concerned Panchayats / Municipalities responsible for local
administration/Corporation at the time of inspection.
c. Chlorinated hydrocarbons, organo-phosphorus compounds and

synthetic pyrithroids, rodenticides etc should neither be used as
pesticide nor shall be stored at the meat shop.
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d. No live animals or birds should be allowed inside or adjacent to
the meat shops.
8. Personnel Hygiene:
a. Every person employed for meat handling at the meat shop shall
be medically examined annually by a authorized registered
medical practitioner and examination shall include examination
of sputum and x-ray of the chest for tuberculosis. The medical
examination shall also include examination of stool for protozoal
and helminthic infestations for those parasites, which are
transmitted by ingestion, and also for the presence of
enteropathogenic Escherichia coli, Salmonella, Shigella spieces
and Vibrio cholera.
b. A certificate / records of medical fitness of all workers handling

meat should be kept as a record in the premises to be shown to
any officer of the concerned Panchayats / Municipalities
responsible for local administration / Corporation at the time of
inspection.
c. No worker suspected to be suffering from fever, vomiting,

diarrhoea, typhoid, dysentery or boils, cuts and sores and ulcers
(however small) shall be permitted to work in the meat shops.
d. All the workers of the meat shop shall keep their finger nails
short and clean and wash their hands with soap or detergent and
hot water before commencement of work and after each
absence, especially after using sanitary conveniences.
e. Eating, spitting, nose cleaning or the use of tobacco in any form

or chewing betel leaves shall be prohibited within the premises of
meat shop processing, packing and storage area of the unit. ―No
smoking ―and ―No Spitting ―boards shall be prominently
displayed in the shop.
9. Sanitary Practices:
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a. The chopping block should be sanitized daily by covering its top
with sea-salt, after cleaning it with hot water at close of business
activity.
b. The floor should be washed with appropriate disinfectant /

detergent / sanitizer at the start and close of the business each
working day.
c. There should be high standard of cleanliness and tidiness in the

working area of shop with no organic or other material lying on
the floor.
d. The refrigerated / freezing cabinet should be regularly cleaned

and well maintained.
e. Slaughtering of animal / birds inside the shop premises should

be strictly prohibited.
f. The carcasses shall not be allowed to be covered with wet-

clothes.
g. Wholesome meat obtained from the authorized slaughter house

shall only be sold at the meat shops and a record thereof shall
be kept in the premises to be shown to any officer of the
concerned Panchayats / Municipalities responsible for local
administration Corporation at the time of inspection.
h. Waste bins should be emptied, transported for disposal as per

the arrangements made by the concerned Panchayats /
Municipalities and waste bin / dhalau (burial pits) shall be
treated daily with a disinfectant.
i. The premises shall not be used for residential purposes nor shall
it communicate with any residential quarter. No personal
belonging like clothing, bedding, shoes etc. shall be kept in the
premises. Only dressed carcasses of clean meat shall be stored
at the premises.
j. Hides, skins, hoofs, heads and unclean gut will not be allowed to
be stored in the premises at any time.
k. The chopping instruments should be cleaned with hot water at a

temperature of 82 degree C.
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l. The preparation of food of any type inside the meat sale outlet
should be strictly prohibited.
m. The meat obtained from unauthorized sources or unstamped

meat is liable to be confiscated and destroyed.
n. Waste of the meat shop to be disposed of packed in heavy

polythene bags in dhalaos (burial pits).
10. Other Requirements
a. The prepared meat shall be packed in waxed paper and then

placed in polyethylene bags or packed directly in bags made of
food grade plastics.
b. Failure to comply with any of these instructions may entail legal

action against the defaulters, and even result in cancellation of
licence by the appropriate authority of the concerned
Panchayats/Municipalities/Corporation.
c. No Objection Certificate from law and order point of view to be

obtained from police department or the concerned
Panchayats/Municipalities/Corporation before grant of license for
buffalo meat and pork shop.
d. The concerned Panchayats/Municipalities responsible for local

administration in the country shall appoint qualified Veterinary
staff for the meat inspection (Ante mortem and Post mortem
inspection) or if regular staff cannot be made available or
deployed for the purpose shall make contractual arrangements
for availing the services of qualified Veterinary staff for meat
inspection available with the Animal Husbandry Depts. of the
concerned state/UT in the country.
e. Veterinary health trade licence shall be granted subject to

fulfillment of all the above technical and administrative
instructions in relation to the trade.
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Part - V
Specific Hygienic and Sanitary Practices to be followed by

Practices to be followed by Food Business Operators engaged
in catering / food service establishments
In addition to Part-2 the Catering/ food Service establishment in which

food is being handled, processed, manufactured, stored, distributed
and ultimately sold to the customers and the persons handling them
should conform to the sanitary and hygienic requirement, food safety
measures and other standard as specified below.
It includes premises where public is admitted for repose or for

consumption of any food or drink or any place where cooked food is
sold or prepared for sale. It includes:
a) Eating Houses
b) Restaurants & Hotels
c) Snack Bars,
d) Canteens (Schools, Colleges, Office, Institutions)
e) Food Service at religious places
f) Neighbourhood Tiffin Services / dabba walas
I. GOOD MANUFACTURING PRACTICES FOR WHOLE PREMISES
I. FOOD PREPARATION AREAS
The following rules apply to rooms where food is prepared. There will
be no smoke nuisance in the food preparation area. Wherever cooking
or frying of any kind is being done, a chimney having appropriate
suction capacity as per the size of the kitchen has to be installed prior
to start of business.
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II . Hand washing facilities and toilets
1) Adequate number of wash-hand basins made of

porcelain/stainless steel shall be provided along with soap to
wash hands, with hot and cold running water, and materials for
cleaning hands and drying them hygienically. Clean and dry
towels shall be kept for the use of customers.
2) Separate sinks must be provided, where necessary, for washing
raw food and cleaning equipment.
3) Sinks with a draining board, detergent and hot water shall be
provided to ensure proper cleaning of utensils, crockery and
cutlery there will be a separate place for washing pots and pains.
4) There must also be enough toilets and those must not lead
directly into food areas.
5) There shall be separate Sinks for washing utensils and raw food
items
2. Changing facilities:
Facilities for staff to change their clothes, where necessary must be
provided.
II. GOOD FOOD HYGIENE PRACTICES
1. Cleaning
 Food areas and equipment between different tasks, especially
after handling raw food shall be cleaned.
 The surface shall be thoroughly cleaned in case if somebody spill
some food / water / drink.
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 A systematic cleaning schedule and instructions has to be
developed by the FBO.
 Food handlers should strictly follow the systematic cleaning
schedule to make sure that surfaces and equipment are cleaned
when they need to be.
The schedule should include:

 what needs to be cleaned
 how often it needs to be cleaned
 how the cleaning should be done
Cleaning instructions should indicate:

 what cleaning products should be used
 how the products should be stored ( away from raw,
cooked, packed food) and used
 how much they should be used or diluted
 how long that should be left in contact with the surface
(following the manufacturer‘s instructions)
2. Raw materials
1. Raw materials shall be purchased from reliable and known dealers
and checked for visible deterioration & off- odour.
2. Food ingredients shall be segregated from materials which are
evidently unfit for human consumption.
3. There should be no physical hazards and foreign body
contamination.
4) All raw materials should be checked & cleaned physically as well
as in potable water thoroughly.
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5) Raw materials should be purchased in quantities that correspond
to storage/ preservation capacity.
6) Packaged raw material must be checked for ‗expiry date‘/ ‗best
before‘/ ‗use by‘ date, packaging integrity and storage conditions.
7) Receiving temperature of potentially high risk food should be at
or below 5 0C.
8) Receiving temperature of frozen food should be -18 0C or below
9) Raw paste, sauces etc. should be stored in properly covered
containers made of food grade material and checked regularly for
fungal growth, deterioration etc.
Preparation of fruits/ vegetables:

1) Fruits and vegetables that have been protected from cross-
contamination and properly conserved should be used.
2) Fruits and vegetables should be used after removing parts or
items in poor condition.
3) Whole fruits and vegetables should be washed in potable water
before being cut, mixed with other ingredients. Uncooked, ready-to-
eat fruits & vegetables should be with 50 ppm chlorinated water
before cutting, peeling or serving.
4) Fruits and vegetables should be peeled, squeezed and/or cut, as
appropriate, with clean equipment/ utensils made of non-
absorbent food grade materials.
5) Previously prepared fruits/vegetables should be kept in clean and
properly covered food grade containers under refrigeration or at a
maximum temperature suitable for the product in question.
Preparation of Non-veg. Products:-
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1) Raw meat and processed meat should be separated from
other foods; items and surfaces.
2) Separate items (e.g. cutting boards, dishes, knives) and
preparation area for raw meats and poultry and marine
products should be used to avoid cross contamination of food.
3) Hands should be thoroughly washed before switching from
preparing raw meat or poultry or marine products to any other
activity.
4) Ensure proper cooking of all non veg. products.
5) Used surfaces should be washed with antibacterial cleaning
agent, rinsed properly with water and sanitized after
preparing raw meat/poultry.
6) Ensure that frozen products are thawed as per point no. 10
under high risk foods
3. Cooking
a) The preparation/ processing/ cooking should be adequate to
eliminate and reduce hazards to an acceptable level which might
have been introduced at the raw food level.
b) The preparation/ processing/ cooking methods should ensure
that the foods are not re- contaminated.
c) The preparation/ processing/ cooking of veg. & non-veg.
products should be segregated.
d) Food should not be overcooked (e.g. charring) leading to
chemical hazards.
e) Whenever cooking or reheating of food is done, it should be hot
all the way through. It is especially important to make sure that
food is cooked thoroughly because there could be bacteria in the
middle of food.
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f) Re-use of cooking oil should be avoided
4. Chilling
 Semi cooked or cooked dishes and other ready-to-eat foods such
as prepared salads and desserts having short shelf life should
not be left standing around at room temperature.
 Chilled food on delivery should be cold enough.
 Food items that need to be chilled should be put straight away
into the fridge.
 Cooked food should be cooled as quickly as possible and then
put it in the fridge.
 Chilled food should not be kept out of the fridge except for the
shortest time possible during preparation.
 Fridge and display units should be cold enough and as per
requirement.
 In practice, fridge should be set at 5˚C to make sure that food is
kept in chilled condition. Also, fridge and display units should be
maintained in good working condition to avoid food spoilage and
contamination.
4. Cross-contamination
Following things should be done to avoid cross - contamination.
 Raw food/ meat/poultry and ready-to-eat foods should be kept

separate at all times.
 Hands should be thoroughly washed after touching raw
meat/poultry.
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 Work surfaces, chopping boards and equipments should be
thoroughly cleaned before the preparing of food starts and after
it has been used
 Separate chopping boards and knives for raw fruit/ vegetables/
meat/poultry and ready-to-eat food should be used.
 Raw meat/poultry below ready-to-eat food should be kept in the
fridge.
 Separate fridge for raw meat/poultry should be kept.
 Staff should be made aware how to avoid cross-contamination.
III. PERSONAL HYGIENE
1. High standards of personal hygiene should be maintained.

2. All employees handling food should wash their hands properly:
 before preparing food

 after touching raw food or materials, specially meat/poultry or
eggs
 after breaks
 after using the toilet
 after cleaning the raw materials or utensils / equipments
3. Staff working with food must wear suitable clean clothes and where
necessary, shall wear head cover, apron, musk mouth and use gloves
etc.
4. Street shoes inside the food preparation area should not be worn
while handling & preparing food.
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5. Food handlers should ensure careful food handling & protect food
from environmental exposure.
6. Food handlers should avoid following practices while handling food:
 Chewing or smoking tobacco
 Chewing betel nut or gums
 Touching mouth, tongue, nose, eyes or other body parts
 Spitting, sneezing, coughing, etc.
 Touching ready-to-eat food with bare hands
 Handling food and money at same time
 not to wear watches or jewellery while preparing food
7. All food handlers should be medically fit and free from diseases.
IV. TRANSPORTATION & HANDLING OF FOOD
1) The vehicle/transportation being used to carry

cooked/prepared/processed food should be clean, should be
dedicated for this purpose and should not carry anything else.
2) Time required for transportation should be minimum, to avoid
microbial proliferation.
3) Cooked food served hot should be kept at a temperature of at least
600 C to prevent microbial growth.
4) Cooked food to be served cold should be kept below 5 0 C to prevent
growth of pathogens. Otherwise time of holding should be limited.
5) All foods during transportation must be kept covered and in such a
way as to limit pathogen growth or toxin formation by controlling
time of transportation, exposure, temperature control and using safe
water for cleaning etc.
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7) Handling of food should be minimal. It should be ensured that
utensils, crockery, cutlery and specially hands of the food
handlers/seller are clean and sanitized.
8) All surplus food and unused thawed food should be discarded.
9) Food to be kept for cold storage should be distributed in small
volumes to ensure uniform cooling.
10) It is recommended that even dry, fermented and acidified foods
should be stored in a cool and dry place.
11) All packaged food viz. sterilized milk, bottled beverages; canned
foods should be stored properly during transportation to ensure
that seals remain intact and undamaged.
V. STORAGE
1. It is very important to store food properly for the purpose of food

safety. Following things must be ensured:
 Foods should be cooked, stored and kept at right temperature

 Raw meat/poultry should be stored separately from other foods
 Veg. foods should always be stored above non-veg. foods and
cooked foods above uncooked foods on separate racks in
the refrigerator.
 Food after the ‗use by‘ date should never be used, because it
might not be safe to eat.
 Storage temperature of frozen food should be -18oC or below.
 Storage temperature of potentially high risk food should be at or
below 5oC.
 Cooked food to be eaten later should be cooled quickly, and
kept it in the fridge – it can be practiced to put date on food
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packages or containers, using stickers or any other way of
identification ,before keeping inside the fridge to keep track of
food prepared date wise and use accordingly to minimise
wastage .
 Food with short shelf-life should be use first
 Storage instructions over food packaging should be followed.
 Dried foods (such as grains and pulses) should be stored off the
floor, ideally in sealable containers, to allow proper cleaning and
protection from pests.
Stock rotation
The rule is FIFO (first in, first out) to make sure that older food is used
first. This will help to prevent wastage.
VI. SPECIAL REQUIREMENTS FOR HIGH RISK FOODS
This section deals selectively with few varieties of food which are high
risk as per HACCP and may need special attention. The type of foods
covered here are as follows:
1. Cut fruits/salads, fresh juices and beverages
1) Fresh fruits /vegetables cut or juiced should be used immediately;

however, short storage should be only under refrigeration in
sanitized and properly covered vessels.
2) Water used in beverages should be potable.
3) Ice used should be made of potable water only.
4) Food or beverages should not be stored in the same container used
to store the ice intended for consumption.
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5) Juice concentrates must be checked regularly for any fungal growth
/ change of colour, odour or gas formation in the bottle.
6) Juice dispensing machine should be cleaned and rinsed with water
regularly.
7) Containers made of food grade material should be used for
collecting juice.
8) Clean and intact utensils/crockery & cutlery / disposables should be
used for serving.
2. Confectionery products
1) Prepared confectionery products should be kept in airtight
containers and displayed hygienically.
2) Cream to be used is stored covered under refrigeration.
3) Finished products should be refrigerated with proper labels
indicating date of expiry.
4) Products should be properly wrapped/ packaged after proper
cooling.
5) Only permitted food additives (colour, preservatives, flavouring
agents etc.) should be used.
3. Meat, poultry & fish products

1) Non veg. products/raw materials should be purchased (chilled
products temperature should be at 50C or below and frozen products
at -18 0C or below) from authorized/ licensed slaughter
houses/vendors.
2) Processing area should be cleaned and disinfected promptly.
3) Preparation and processing of meat, poultry and marine products
should be separate.
4) Non-veg. products are washed with potable water before use.
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5) Non-veg. products are cooked thoroughly (core temperature 75 0 C)
for at least 15 seconds or an effective time/temperature control e.g.
65 0C for 10 minutes, 70 0C for 2 minutes.
6) Non-veg. products should be stored covered in refrigerator below
the veg. products.
7) Raw and cooked products should be stored physically separated
with cooked products at the top.
8) All refuse/waste should be promptly removed from preparation
area.
4. Milk & dairy products

1) All equipments and utensils should be thoroughly washed and
rinsed with potable water before starting of work and at the end.
2) All mechanical equipments should be routinely cleaned, checked
and maintained.
3) All products should be routinely checked for spoilage/contamination
and shelf life.
4) Any spoiled/contaminated product should be promptly removed and
discarded.
5) Milk should be received in clean and hygienic conditions at
temperature below 50C.
6) Milk and milk products should be used immediately or pasteurized
and refrigerated.
5. Water based chutneys, sauces etc.

1) All fruits/vegetables should be washed properly before processing.
2) Clean and disinfected chopping boards/grinding stone/machine
should be used.
3) Personal hygiene of food handlers need to be ensured.
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4) Water used in the chutneys should be safe and potable.
5) Only permitted food additives should be used, if required, and in
added in recommended quantities only.
6) Spoiled products should be discarded immediately after
confirmation of spoilage (change in colour/ texture/ odour).
7) Sauces and chutneys should be packed/stored in appropriate
manner in clean and hygienic containers.
8) Clean and intact containers should be used for storing sauces and
chutneys.
9) Sauces and chutneys should be stored in refrigerator when not in
use.
10) Perishable/uncooked chutneys should be consumed immediately.
6. Foods transported to point of sale from the point of cooking

1) Food should be reheated up to 700 C before consumption.
2) Food should be consumed within 4 hours of reheating.
7. Foods with Gravy

1) Food products should not be stored at room temperature for more
than 2 hours during display or sale.
2) For prolonged storage, foods should be stored in refrigerators or
kept for hot holding at or above
60 0C.
3) No water should be added after cooking/reheating/boiling.
8. Fried Foods
1) Proper quality / branded oils/fats should be used for food
preparation, frying etc.
2) Use packaged oil only.
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3) Use of oils with high trans fats (like vanaspati) should be avoided as
far as possible.
4) Re-heating and reuse of oil should be avoided as far as possible.
Therefore, avoid having leftover oil wherever possible.
9. Post Cooked Mixing

1) Ingredients added to the cooked food should be thoroughly washed/
cleaned.
2) After cooking or post cooked mixing, the food should be used
immediately.
3) Garnishes etc., if added should be prepared using fresh, thoroughly
washed and freshly cut vegetables and used immediately.
10. Thawing of Frozen Products

1) Frozen products should be thawed in
refrigerator/microwave/convection oven or under running potable
water well before cooking.
2) Only required portion of the food should be thawed at a time.
3) Thawed products should be used immediately and not refrozen or
kept in chiller.
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CHAPTER 4 – Packaging and Labelling Regulations
Part 4.1: Packaging

Regulation 4.1.1: General Requirements
1) A utensil or container made of the following materials or metals,
when used in the preparation, packaging and storing of food
shall be deemed to render it unfit for human consumption:—
(a) containers which are rusty;
(b) enameled containers which have become chipped and

rusty;
(c) Copper or brass containers which are not properly tinned
(d) containers made of aluminium not conforming in chemical

composition to IS:20 specification for Cast Aluminium &
Aluminium Alloy for utensils or IS:21 specification for
Wrought Aluminium and Aluminium Alloy for utensils
2) Containers made of plastic materials should conform to the

following Indian Standards Specification, used as appliances or
receptacles for packing or storing whether partly or wholly, food
articles namely :—
(i) IS : 10146 (Specification for Polyethylene in contact

with foodstuffs);
(ii) IS : 10142 (Specification for Styrene Polymers in

contact with foodstuffs);
(iii) IS : 10151 (Specification for Polyvinyl Chloride (PVC),
in contact with foodstuffs);
(iv) IS : 10910 (Specification for Polypropylene in contact
with foodstuffs)
(v) IS : 11434 (Specification for Ionomer Resins in contact
with foodstuffs)
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(vi) IS: 11704 Specification for Ethylene Acrylic Acid (EAA)
copolymer.
(vii) IS: 12252 - Specification for Poly alkylene terephathalates

(PET).
(viii) IS: 12247 - Specification for Nylon 6 Polymer;
(ix) IS: 13601 - Ethylene Vinly Acetate (EVA)
(x) IS: 13576 - Ethylene Metha Acrylic Acid (EMAA)
(xi) Tin and plastic containers once used, shall not be re-used
for packaging of edible oils and fats;
PROVIDED that utensils or containers made of copper though not

properly tinned, may be used for the preparation of sugar
confectionery or essential oils and mere use of such utensils or
containers shall not be deemed to render sugar confectionery or
essential oils unfit for human consumption.
3) General packaging requirements for Canned products

(i) All containers shall be securely packed and sealed
(ii) The exterior of the cans shall be free from major dents,
rust, perforations and seam distortions.
(iii) Cans shall be free from leaks.
Regulation 4.1.2: Product specific requirements
1) Packaging requirements for Milk and Milk Products

(a) Bottling or filling of containers with heat-treated milk and milk
product shall be carried out mechanically and the sealing of
the containers shall be carried out automatically.
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(b) Wrapping or packaging may not be re-used for dairy
products, except where the containers are of a type which
may be re-used after thorough cleaning and disinfecting.
(c) Sealing shall be carried out in the establishment in which the
last heat-treatment of drinking milk or liquid milk-base
products has been carried out, immediately after filling, by
means of a sealing device which ensures that the milk is
protected from any adverse effects of external origin on its
characteristic. The sealing device shall be so designed that
once the container has been opened, the evidence of opening
remains clear and easy to check.
(d) Immediately after packaging, the dairy products shall be

placed in the rooms provided for storage.
2) Packaging requirements for Edible oil/ fat:

Tin Plate used for the manufacture of tin containers for packaging
edible oils and fats shall conform to the standards of prime grade
quality contained in B.I.S. Standards No. 1993 or 13955 or 9025 or
13954 as amended from time to time and in respect of Tin containers
for packaging edible oils and fats shall conform to IS No. 10325 or
10339 as amended from time to time.
3) Packaging requirements for Fruits and Vegetables Products
i) Every container in which any fruit product is packed shall be

so sealed that it can not be opened without destroying the
licensing number and the special identification mark of the
manufacture to be displayed on the top or neck of the bottle.
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ii) For Canned fruits, juices and vegetables, sanitary top cans
made up of suitable kind of tin plates shall be used
iii) For Bottled fruits, juices and vegetables, only bottles/ jars
capable of giving hermetic seal shall be used
iv) Juices, squashes, crush, cordials, syrups, barley waters and
other beverages shall be packed in clean bottles securely
sealed. These products when frozen and sold in the form of
ice shall be packed in suitable cartons. Juices and Pulps may
be packed in wooden barrels when sulphited.
v) For packing Preserves, Jams, Jellies, and Marmalades, new
cans, clean jars, new canisters, bottles, chinaware jars of
aluminium containers may be used for packing these products
and it shall be securely sealed.
vi) For Pickles, clean bottles, jars, wooden casks, tin containers
covered from inside with polythene lining of 250 gauge or
suitable lacquered cans shall be used.
vii) For Tomato Ketchups and Sauces, clean bottles shall be
used. If acidity doesnot exceed 0.5% as acetic acid, open top
sanitary cans may also be used.
viii) Candied fruits and peels and dried fruits and vegetables
can be packed in paper bags, cardboard or wooden boxes,
new tins, bottles, jars, aluminium and other suitable approved
containers.
ix) Fruits and Vegetable products can also be packed in aseptic
and flexible packaging material having good grade quality
conforming to the standards laid down by BIS.
4) Packaging requirements for Canned Meat Products
i) New sanitary top cans made from suitable kind of tin plate
shall be used. The cans shall be lacquered internally; they
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shall be sealed hermetically after filling. The lacquer used
shall be sulphur resistant and shall not be soluble in fat or
brine.
ii) Cans used for filling pork luncheon meat shall be coated
internally with edible gelatin, lard or lined with vegetable
parchment paper before being filled.
iii) Meat products packed in hermetically sealed containers shall
be processed to withstand spoilage under commercial
conditions of storage and transport.
5) Packaging requirements for Drinking Water (Both Packaged

and Mineral Water)
It shall be packed in clean, hygienic, colourless, transparent and
tamperproof bottles/containers made of polyethylene (PE)
(conforming to IS:10146 or polyvinyl chloride (PVC) conforming
to IS : 10151 or polyalkylene terephthalate (PET and PBT)
conforming to IS : 12252 or polypropylene conforming to IS :
10910 or foodgrade polycarbonate or sterile glass bottles
suitable for preventing possible adulteration or contamination of
the water.
All packaging materials of plastic origin shall pass the prescribed
overall migration and colour migration limits
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PART 4.2: Labelling
Regulation 4.2.1: General Requirements
1) Every prepackaged food shall carry a label containing

information as required under these regulations unless otherwise
provided;
2) Language of the particulars or declaration of the label:

The particulars of declaration required under these Regulations
to be specified on the label shall be in English or Hindi in
Devnagri script:
Provided that nothing herein contained shall prevent the use of

any other language in addition to the language required under
this regulation.
3) Pre-packaged food shall not be described or presented on any

label or in any manner that is false, misleading or deceptive or
is likely to create an erroneous impression regarding its
character in any respect;
4) Label in pre-packaged foods shall be applied in such a manner

that they will not become separated from the container;
5) Contents on the label shall be clear, prominent, indelible and

readily legible by the consumer under normal conditions of
purchase and use;
6) Where the container is covered by a wrapper, the wrapper shall
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carry the necessary information or the label on the container
shall be readily legible through the outer wrapper and not
obscured by it;
Regulation 4.2.2: Labelling of Pre-packaged Foods
1) Every package of food shall carry the following information on

the label.
2) The Name of Food: The name of the food shall include trade
name or description of food contained in the package.
3) List of Ingredients: Except for single ingredient foods, a
list of ingredients shall be declared on the label in the
following manner:-
(a) The list of ingredients shall contain an appropriate title,

such as the term ―Ingredients‖;
(b) The name of Ingredients used in the product shall be listed

in descending order of their composition by weight or
volume, as the case may be, at the time of its
manufacture;
(c) A specific name shall be used for ingredients in the list of

Ingredients;
Provided that for Ingredients falling in the respective classes,

the following class titles may be used, namely:–
Name of the classes Class names

Edible vegetable oils/ Edible vegetable oil/ Edible
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Edible vegetable fat vegetable fat or both
hydrogenated or Partially
hydrogenated oil
Animal fat / oil other than milk fat Give name of the source of
fat. Pork fat, lard and beef fat
or extracts thereof shall be
declared by specific names
Starches, other than chemically modified Starch
starches
All species of fish where the fish Fish
constitutes an ingredient of another food
and provided that the labelling and
presentation of such food does not refer
to a species of fish
All types of poultry meat where such Poultry meat
meat constitutes an ingredient of
another food and provided that the
labelling and presentation of such a food
does not refer to a specific type of
poultry meat
All types of cheese where cheese or Cheese
mixture of cheeses constitutes an
ingredient of another food and provided
that the labelling and presentation of
such food does not refer to a specific
type of cheese
All spices and condiments and their Spices and condiments or
extracts mixed spices/ condiments as
appropriate
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All types of gum or preparations used in Gum Base
the manufacture of gum base for
chewing gum
Anhydrous dextrose and dextrose Dextrose or Glucose
monohydrate
All types of Caseinates Caseinates
Press, expeller or refined cocoa butter Cocoa butter
All crystallized fruit Crystallized fruit
All milk and milk products derived solely Milk solids
from milk
Cocoa bean, Coconib, Cocomass, Cocoa Cocoa solids
press cakes, Cocoa powder (Fine/Dust)
Provided further that pork fat, lard and beef fat or extract
thereof shall be declared by their specific names
(d) Where an ingredient itself is the product of two or more

ingredients, such a compound ingredients shall be declared
in the list of ingredients, and shall be accompanied by a list,
in brackets, of its ingredients in descending order of weight
or volume, as the case may be:
Provided that where a compound ingredient, constitutes

less than five percent of the food, the list of ingredients of
the compound ingredient, other than food additive, need not
to be declared;
(e) Added water shall be declared in the list of ingredients
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except in cases where water forms part of an ingredient,
such as, brine, syrup or broth, used in the compound food
and so declared in the list of ingredients:
Provided that water or other volatile ingredients

evaporated in the course of manufacture need not be
declared;
Provided further that in the case of dehydrated or

condensed food, which are intended to be reconstituted by
addition of water, the ingredients in such reconstituted
food shall be declared in descending order of weight or
volume as the case may be, and shall contain a statement
such as ―Ingredients of the product when prepared in
accordance with the directions on the label‖;
(f) Every package of food sold as a mixture or combination
shall disclose the percentage of the ingredient used at the
time of the manufacture of the food (including compound
ingredients or categories of ingredients), if such
ingredient–
(i) is emphasised as present on the label through words or
pictures or graphics; or
(ii) is not within the name of the food but, is essential to
characterise the food and is expected to be present in
the food by consumers, if the omission of the
quantitative ingredient declaration will mislead or
deceive the consumer.
Provided that where the ingredient has been used as flavouring
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agent, the disclosure of such ingredient is not required:
Provided further that where the drained net weight is indicated

on the label as required or in case of such food products where
specific provisions are stipulated under these Regulations or
where a pictorial representation of a serving suggestion is made
for consumer information and use, the disclosure of such
ingredient is not required.
Provided further that in case of any bottle containing liquid

milk or liquid beverage having milk as an ingredient, soft drink,
carbonated water or ready-to-serve fruit beverages, the
declarations with regard to addition of fruit pulp and fruit juice
shall invariably appear on the body of the bottle.
4) Nutritional information – Nutritional Information or nutritional

facts per 100 gm or 100ml or per serving of the product shall be
given on the label containing the following:-
(i) energy value in kcal;
(ii) the amounts of protein, carbohydrate (specify quantity of
sugar) and fat in gram (g);
(iii) the amount of any other nutrient for which a nutrition or
health claim is made:
Provided that where a claim is made regarding the amount or type

of fatty acids or the amount of cholesterol, the amount of saturated
fatty acids, monounsaturated fatty acids and polyunsaturated fatty
acids in gram (g) and cholesterol in milligram (mg) shall be
declared, and the amount of trans fatty acid in gram (g) shall be
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declared in addition to the other requirement stipulated above;
Wherever, numerical information on vitamins and minerals is

declared, it shall be expressed in metric units;
Where the nutrition declaration is made per serving, the amount in

gram (g) or milliliter (ml) shall be included for reference beside the
serving measure;
PROVIDED that –
(i) the nutritional information may not be necessary, in case
of foods such as raw agricultural commodities, like, wheat,
rice, cereals, spices, spice mixes, herbs, condiments, table
salt, sugar, jaggery, or non –nutritive products, like,
soluble tea, coffee, soluble coffee, coffee-chicory mixture,
packaged drinking water, packaged mineral water,
alcoholic beverages or fruit and vegetables, processed and
prepackaged assorted vegetables, fruits, vegetables and
products that comprise of single ingredient, pickles,
papad, or foods served for immediate consumption such
as served in hospitals, hotels or by food services vendors
or halwais, or food shipped in bulk which is not for sale in
that form to consumers.
(ii) The compliance to quantity of declared nutrients on the

label shall be according to the established practices.
Explanation – For the purpose of this provision, at the time of

analysis, due consideration, based on shelf-life, storage, and
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inherent nature of the food shall be kept in view in case of
quantity declared nutrients;
(iii) The food, in which hydrogenated vegetable fats or bakery

shortening is used shall declare on the label that
‗hydrogenated vegetable fats or bakery shortening used-
contains trans fats;
Provided further that, a health claim of ‗trans fat free‘ may be

made in cases where the trans fat is less than 0.2 gm per
serving of food and the claim ‗saturated fat free‘ may be
made in cases where the saturated fat does not exceed 0.1
gm per 100 gm or 100 ml of food.
For the purpose of Regulation 4.2.2 (4);

(i) ―Health claims‖ means any representation that states,
suggests or implies that a relationship exists between a food
or a constituent of that food and health and include nutrition
claims which describe the physiological role of the nutrient in
growth, development and normal functions of the body, other
functional claims concerning specific beneficial effect of the
consumption of food or its constituents, in the context of the
total diet, on normal functions or biological activities of the
body and such claims relate to a positive contribution to
health or to the improvement of function or to modifying or
preserving health, or disease risk reduction claim relating to
the consumption of a food or food constituents, in the context
of the total diet, to the reduced risk of developing a disease
or health related condition;
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(ii) ―Nutrition claim‖ means any representation which
states, suggests or implies that a food has particular
nutritional properties which are not limited to the energy
value but include protein, fat and carbohydrates, vitamins
and minerals;
(iii) ―Risk reduction" in the context of health claims means
significantly altering a major risk factor for a disease or
health-related condition;
PROVIDED FURTHER that in the case of returnable new

glass bottle manufactured and used for packing of such
beverages on or after 19th March 2009 shall carry these
declarations on its body‖.
5) Veg/ Non veg declaration –

(i) Every package of "Non Vegetarian" food shall bear a
declaration to this effect made by a symbol and colour
code as stipulated below to indicate that the product is
Non-Vegetarian Food. The symbol shall consist of a brown
colour filled circle having a diameter not less than the
minimum size specified in the Table mentioned in the
Regulation 4.2.2 (5) (iv), inside a square with brown
outline having sides double the diameter of the circle as
indicated below :
Brown colour
(ii) Where any article of food contains egg only as Non-

Vegetarian ingredient, the manufacturer, or packer or
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seller may give declaration to this effect in addition to the
said symbol.
(iii) Every package of Vegetarian Food shall bear a declaration

to this effect by a symbol and colour code as stipulated below for
this purpose to indicate that the product is Vegetarian Food. The
symbol shall consist of a green colour filled circle, having a
diameter not less than the minimum size specified in the Table
below, inside the square with green outline having size double
the diameter of the circle, as indicated below :
(a) Green colour
(iv) Size of the logo

Area of principal display Minimum size of
Sl panel diameters in
No. mm
1. Upto 100 cms. Square 3
2. Above 100 cms. Square upto 4
500 cms square
3. Above 500 cms square upto 6
2500 cms square
4. Above 2500 cms. Square 8
(a) the symbol shall be prominently displayed

(i) on the package having contrast background on
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principal display panel
(ii) just close in proximity to the name or brand name
of the product
(iii) on the labels, containers, pamphlets, leaflets,
advertisements in any media
Provided also that the provisions of Regulation 4.2.2(4) shall
not apply in respect of mineral water or packaged drinking water
or carbonated water or liquid and powdered milk.
6) Declaration of Food Additives:

(i) For food additives falling in the respective classes and
appearing in lists of food additives permitted for use in
foods generally, the following class titles shall be used
together with the specific names or recognized
international numerical identifications:
Acidity Regulator, Acids, Anticaking Agent, Antifoaming

Agent, Antioxidant, Bulking Agent, Colour, Colour
Retention Agent, Emulsifier, Emulsifying Salt, Firming
Agent, Flour Treatment Agent, Flavour Enhancer, Foaming
Agent, Gelling Agent, Glazing Agent, Humectant,
Preservative, Propellant, Raising Agent, Stabilizer,
Sweetener, Thickener:
(ii) Addition of colours and/or Flavours-
(a) Extraneous addition of colouring matter to be mentioned on

the label – Where an extraneous colouring matter has been
added to any article of food, there shall be displayed one of the
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following statements in capital letters, just beneath the list of
the ingredients on the label attached to any package of food so
coloured, namely:
CONTAINS PERMITTED NATURAL COLOUR(S)

OR
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)
OR
CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S)
Note: Provided that where such a statement is displayed, the
colour used in the product need not be mentioned in the list of
ingredients.
(b) Extraneous addition of flavouring agents to be

mentioned on the label.
Where an extraneous flavouring agent has been added to any

article of food, there shall be written just beneath the list of
ingredients on the label attached to any package of food so
flavoured, a statement in capital letters as below :
CONTAINS ADDED FLAVOUR (specify type of flavouring

agent as per Regulation 6.1.9(1))
(C) In case both colour and flavour are used in the product, one of
the following combined statements in capital letters shall be
displayed, just beneath the list of ingredients on the label attached to any
package of food so coloured and flavoured, namely :-
CONTAINS PERMITTED NATURAL C0LOUR(S) AND ADDED FLAVOUR(S)
OR
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) AND ADDED
FLAVOUR(S)
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OR
CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) AND
ADDED FLAVOUR(S)
Provided that in case of artificial flavouring substances, the label

shall declare the common name of the flavours, but in case of
the natural flavouring substances or nature identical flavouring
substances, the class name of flavours shall be mentioned on the
label and it shall comply with the requirement of label
declaration as specified under the Regulation 4.2.2 (6) (ii)
(d) When statement regarding addition of colours and/or flavours is

displayed on the label in accordance with Regulation 4.2.2(6)(ii)
and Regulation 6.2.1 of these Regulations, addition of such colours
and/or flavours need not be mentioned in the list of ingredients.
Note: — In addition to above statement, the common name or class
name of the flavour shall also be mentioned on label.
Provided further that when combined declaration of colours and

flavours are given, the international numerical identification number of
colours used shall also be indicated either under the list of ingredients
or along with the declaration.
Provide also further that every package of synthetic food colours

preparation and mixture shall bear a label upon which is printed a
declaration giving the percentage of total dye content
(7) Name and complete address of the manufacturer

(i) The name and complete address of the manufacturer and
the manufacturing unit if these are located at different places
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and in case the manufacturer is not the packer or bottler, the
name and complete address of the packing or bottling unit as the
case may be shall be declared on every package of food;
(ii) Where an article of food is manufactured or packed or

bottled by a person or a company under the written authority of
some other manufacturer or company, under his or its brand
name, the label shall carry the name and complete address of
the manufacturing or packing or bottling unit as the case may
be, and also the name and complete address of the
manufacturer or the company, for and on whose behalf it is
manufactured or packed or bottled;
(iii) Where an article of food is imported into India, the

package of food shall also carry the name and complete address
of the importer in India.
PROVIDED FURTHER that where any food article manufactured
outside India is packed or bottled in India, the package
containing such food article shall also bear on the label, the
name of the country of origin of the food article and the name
and complete address of the importer and the premises of
packing or bottling in India.
(8) Net content

(i) Net Content by weight or volume or number, as the case may be,
shall be declared on every package of food; and
(ii) In addition to the declaration of net contents, a food packed in a

liquid medium shall carry a declaration of the drained weight of
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the food.
Explanation 1.- For the purposes of this requirement the

expression ―liquid medium‖ include water, aqueous solutions of
sugar and salt, fruit and vegetable juices or vinegar, either singly
or in combination.
Explanation2.- In declaring the net quantity of the commodity

contained in the package, the weight of the wrappers and
packaging materials shall be excluded:
(iii) Where a package contains a large number of small items of

confectionery, each of which is separately wrapped and it is not
reasonably practicable to exclude from the net weight of the
commodity, the weight of such immediate wrappers of all the
items of the confectionery contained in the package, the net
weight declared on the package containing such confectionary or
on the label thereof may include the weight of such immediate
wrapper if the total weight of such immediate wrapper does not
exceed –
(a) eight per cent. Where such immediate wrapper is a waxed

paper or other paper with wax or aluminium foil under strip; or
(b) six per cent. In case of other paper of the total net weight of
all the items of confectionery contained in the package minus the
weight of immediate wrapper.
(9) Lot/Code/Batch identification
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A batch number or code number or lot number which is a mark of
identification by which the food can be traced in the manufacture and
identified in the distribution, shall be given on the label.
Provided that in case of packages containing bread and milk

including sterilised milk, particulars under this clause shall not be
required to be given on the label.
(10) Date of manufacture or packing.-

The date, month and year in which the commodity is
manufactured, packed or pre-packed, shall be given on the label:
Provided that the month and the year of manufacture, packing or
pre-packing shall be given if the ―Best Before Date‖ of the products
is more than three months:
PROVIDED FURTHER that in case any package contains

commodity which has a short shelf life of less than three months,
the date, month and year in which the commodity is manufactured
or prepared or pre-packed shall be mentioned on the label.
(11) Best Before

(i) the month and year in capital letters upto which the
product is best for consumption, in the following manner,
namely:—
―BEST BEFORE ....... MONTHS AND YEAR

OR
―BEST BEFORE .......... MONTHS FROM PACKAGING
OR
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―BEST BEFORE ............MONTHS FROM MANUFACTURE
(Note: — blank be filled up)
(ii) In case of package or bottle containing sterilised or Ultra

High Temperature treated milk, soya milk, flavoured milk, any
package containing bread, dhokla, bhelpuri, pizza, doughnuts,
khoa, paneer, or any uncanned package of fruits, vegetable,
meat, fish or any other like commodity, the declaration be
made as follows:—
―BEST BEFORE ……….DATE/MONTH/YEAR‖

OR
―BEST BEFORE........DAYS FROM PACKAGING‖
OR
―BEST BEFORE …….. DAYS FROM MANUFACTURE‖
Note:
(a) blanks be filled up
(b) Month and year may be used in numerals
(c) Year may be given in two digits
(iii) On packages of Aspartame, instead of Best Before date, Use by

date/recommended last consumption date/expiry date shall be given,
which shall be not more than three years from the date of packing;
(iv) In case of infant milk substitute and infant foods instead of Best
Before date, Use by date/recommended last consumption date/expiry
date shall be given,
Provided FURTHER that the declaration of best before date for
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consumption shall not be applicable to
(i) wines and liquors
(ii) alcoholic beverages containing 10 percent or more by
volume of alcohol.
Provided further that all the above provisions except net

weight/net content, nutritional information, manufacturer‘s name and
address, date of manufacture and ―best before‖ shall not apply in
respect of carbonated water (plain soda and potable water
impregnated with carbon dioxide under pressure) packed in
returnable glass bottles
(12) Country of origin for imported food:

(i) The country of origin of the food shall be declared on the label
of food imported into India.
(ii) When a food undergoes processing in a second country which
changes its nature, the country in which the processing is
performed shall be considered to be the country of origin for
the purposes of labelling.
(13) Instructions for use:

(i) Instructions for use, including reconstitution, where
applicable, shall be included on the label, if necessary,
to ensure correct utilization of the food.
Part 4.3: Manner of declaration
Regulation 4.3.1: General Conditions
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1) Any information or pictorial device written, printed, or graphic
matter may be displayed in the label provided that it is not in conflict
with the requirements of these Regulations.
2) Every declaration which is required to be made on package

under these regulations shall be
(i) Legible and prominent, definite, plain and unambiguous
(ii) Conspicuous as to size number and colour
(iii) as far as practicable, in such style or type of lettering as to
be boldly, clearly and conspicuously present in distinct contrast to the
other type, lettering or graphic material used on the package, and
shall be printed or inscribed on the package in a colour that contrasts
conspicuously with the background of the label
Provided that -
(a) Where any label information is blown, formed or moulded on
a glass or plastic surface or where such information is embossed or
perforated on a package, that information shall not be required to
be presented in contrasting colours:
(b) Where any declaration on a package is printed either in the

form of a handwriting or hand script, such declaration shall be
clear, unambiguous and legible.
3) No declaration shall be made so as to require it to be read through

any liquid commodity contained in the package.
4) Where a package is provided with an outside container or wrapper,

such container or wrapper shall also contain all the declarations
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which are required to appear on the package except where such
container or wrapper itself is transparent and the declarations on
the package are easily readable through such outside container or
wrapper.
5) Labels not to contain false or misleading statements: A label

shall not contain any statement, claim, design, device, fancy name
or abbreviation which is false or misleading in any particular
concerning the food contained in the package, or concerning the
quantity or the nutritive value or in relation to the place of origin of
the said food:
Provided that this regulation shall not apply in respect of established

trade or fancy names of confectionery, biscuits and sweets, such as,
barleysugar or in respect of aerated waters, such as, Ginger Beer or
Gold-Spot or any other name in existence in international trade
practice.
Regulation 4.3.2 Principal display panel: The information required

under these Regulations shall be given on the principal display panel of
the package or container and such information may be given in the
following manner.
a) All information should be grouped together and given at one
place.
OR
The pre-printed information be grouped together and
given in one place and
b) Online information or those not pre-printed be grouped

together in another place.
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1) Area of the principal display panel
The area of principal Display panel shall not be less than -
a) In the case of a rectangular container, forty percent of the
product of height and width of the panel of such container
having the largest area;
b) In case of cylindrical or nearly cylindrical, round or nearly
round, oval or nearly oval container, twenty percent of the
product of the height and average circumference of such
container; or
c) In the case of container of any other shape, twenty percent of
the total surface area of the container except where there is
label, securely affixed to the container, such label shall give a
surface area of not less than ten percent of the total surface area
of the container.
Provided that in the case of package having a capacity of five cubic
centimeters or less, the principal display panel may be card or tape
affixed firmly to the package or container and bearing the required
information under these Regulations.
Regulation 4.3.3 The height of numeral in the declaration

(i) The height of any numeral required under these regulations,
on the principal display panel shall not be less than -
a. as shown in Table - I below, if the net quantity is declared in

terms of weight or volumem and
b. as shown in Table II below, if the net quantity is declared in
- 172 -
terms of length, area or number.
TABLE – I When net quantity is in weight or volume

Sl.
Weight/volume Minimum height of numeral in mm
No
When blown, formed
Normal
Moulded, or perforated on
case
container
1. Upto 50g/ml 1 2
Above 50g/ml upto
2. 2 4
200g/ml
Above 200 g/ml upto
3. 4 6
1 kg/litre
4. Above 1 kg/litre 6 8
TABLE – II When net quantity is in length, area, number

Minimum height of numeral in mm
When blown, formed,
Sl. Area of principal display Normal
Moulded, or perforated
No. panel case
on container
1. Upto 100 cms square 1 2
Above 100 cms. Square upto
2. 2 4
500 cms. Square
Above 500 cms. Square
3 4 6
upto 2500 cms. Square
4. Above 2500 cms. Square 6 8
(ii) The height of letters in the declaration under Part 4.2 shall
not be less than 1 mm. When blown, formed, moulded, embossed
or perforated, the height of letters shall not be less than 2mm.
Provided that the width of the letter or numeral shall not be less than
one-third of its height, but this proviso shall not apply in the case of
numeral ―1‖ and letters i, I& l:
Provided further that in case of label declarations required under Part

4.4 except in case declaration specifying instructions for use or
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preparation of the product, the size of letters shall not be less than
3mm.
Part 4.4: Specific Requirements/ Restrictions on manner of

labelling
Regulation 4.4.1: Labelling of infant milk substitute and infant

food
1) An article of infant milk substitutes /infant foods, whose
standards are not prescribed under Chapter 5, shall be
manufactured for sale, exhibited for sale or stored for sale only
after obtaining the approval of such articles of food and its label
from the Authority
2) Without prejudice to any other provisions relating to labelling

requirements contained in these regulations, every container of
infant milk substitute or infant food or any label affixed thereto
shall indicate in a clear, conspicuous and in an easily readable
manner, the words ―IMPORTANT NOTICE‖ in capital letters and
indicating thereunder the following particulars, namely:-
(i) a statement ―MOTHER‘S MILK IS BEST FOR YOUR BABY‖ in
capital letters. The types of letters used shall not be less than
five millimeters and the text of such statement shall be in the
Central Panel of every container of infant milk substitute or
infant food or any label affixed thereto. The colour of the text
printed or used shall be different from that of the background
of the label, container as the case may be. In case of infant
food, a statement indicating ―infant food shall be introduced
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only (after the age of six months and upto the age of two
years)‖ shall also be given;
(ii) a statement that infant milk substitute or infant food should

be used only on the advice of a health worker as to the need
for its use and the proper method of its use;
(iii) a warning that infant milk substitute or infant food is not

the sole source of nourishment of an infant;
(iv) a statement indicating the process of manufacture (e.g

spray dried) except in case of infant foods, instruction for
appropriate and hygienic preparation including cleaning of
utensils, bottles and teats and warning against health
hazards of inappropriate preparations, as under;
―Warning/ caution-Careful and hygienic preparation of infant
foods/infant milk substitute is most essential for health. Do
not use fewer scoops than directed since diluted feeding will
not provide adequate nutrients needed by your infant. Do
not use more scoops than directed since concentrated feed
will not provide the water needed by your infant‖.
(v) the approximate composition of nutrients per 100 gms. of

the product including its energy value in Kilo
Calories/Joules;
(vi) the storage condition specifically stating ―store in a cool and

dry place in an air tight container‖ or the like (after opening
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use the contents within the period mentioned or the expiry
date whichever is earlier);
(vii) the feeding chart and directions for use and instruction for
discarding leftover feed;
(viii) Instruction for use of measuring scoop (level or heaped)
and the quantity per scoop (scoop to be given with pack);
(ix) indicating the Batch No. Month and Year of its manufacture
and expiry date
(x) the protein efficiency ratio (PER) which shall be minimum

2.5 if the product other than infant milk substitute is
claimed to have higher quality protein;
(xi) the specific name of the food additives, if permitted, shall be

declared in addition to appropriate class names.
3) No containers or label referred to in Regulation 4.4.1(2) relating

to infant milk substitute or infant food shall have a picture of infant
or women or both. It shall not have picture or other graphic
materials or phrases designed to increase the saleability of the
infant milk substitute or infant food. The terms ―Humanised‖ or
―Maternalised‖ or any other similar words shall not be used. The
Package and/or any other label of infant milk substitute or infant
food shall not exhibit the words, ―Full Protein Food‖, ―energy Food‖,
Complete food‖ or ―Health Food‖ or any other similar expression.
4) The containers of infant milk substitute meant for (premature baby

(born before 37 weeks)/low birth weight infant (less than 2500gm)
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or labels affixed thereto shall indicate the following additional
information, namely:-
(i) the words [PREMATURE BABY (BORN BEFORE 37 WEEKS)

LOW BIRTH WEIGHT (LESS THAN 2.5 KG] in capital letters
along with the product name in central panel;
(ii) a statement ―the low birth weight infant milk substitute shall
be withdrawn under medical advice as soon as the mother‘s
milk is sufficiently available‘; and
(iii) a statement ―TO BE TAKEN UNDER MEDICAL ADVICE‖ in

capital letters.
5) The product which contains neither milk nor any milk derivatives
shall be labeled ―contains no milk or milk product‖ in
conspicuous manner.
6) The container of infant milk substitute for lactose or lactose and

sucrose intolerant infants or label affixed thereto shall indicate
conspicuously ―LACTOSE-FREE or SUCROSE-FREE or LACTOSE
and SUCROSE-FREE‖ in capital letters and statement ―TO BE
TAKEN UNDER MEDICAL ADVICE‖ and shall also bear the
following statements, namely:-
―Lactose free Infant Milk Substitute should only be used in case
of diarrhea due to lactose intolerance.
The lactose free/sucrose free Infant Milk Substitute should be
withdrawn if there is no improvement in symptoms of
intolerance".
- 177 -
7) The container of infant milk substitute meant for infants with
allergy to cow‘s /buffalo‘s milk protein or soy protein or label
affixed thereto shall indicate conspicuously ―HYPOALLERGENIC
FORMULA‖ in capital letters and statement ―TO BE TAKEN UNDER
MEDICAL ADVICE‖.
8) Declaration to be surrounded by line:

There shall be a surrounding line enclosing the declaration where
the words ―unsuitable for babies‖ are required to be used.
(i) Distance of surrounding line:
The distance between any part of the words ―unsuitable for
babies‖ surrounding the line enclosing these words shall not be
less than 1.5 mm.
Regulations 4.4.2: Labelling of edible oils and fats
1) The package, label or the advertisement of edible oils and fats

shall not use the expressions ―Super-Refined‖, ―Extra-Refined‖,
―Micro-Refined‖, ―Double-Refined‖, Ultra-Refined‖, "Anti-
Cholesterol‖, Cholesterol Fighter‖, ―Soothing to Heart‖,
―Cholesterol Friendly‖, "Saturated Fat Free‖ or such other
expressions which are an exaggeration of the quality of the
Product.
2) Every container in which solvent-extracted oil or de-oiled meal

or edible flour is packed for sale shall, at the time of sale by the
producer, bear the following particulars in English or Hindi
(Devnagri script) :-
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(i) the name, trade name, if any, or description of the solvent-
extracted oil or de-oiled meal or edible flour, as the case may
be:
(ii) in the case of oil not conforming to the standards of quality

for ―refined‖ grade solvent extracted oils specified in
Regulation 5.2.7 (1) for Edible vegetable oil/Vanaspati, a
declaration in a type-size of not less than 50 mm, as follows
shall appear on the label:
(a) ―NOT FOR DIRECT EDIBLE CONSUMPTION‖, in the case of

oils complying with the requirements for the ―semi-refined‖ or
―raw-grade 1‖ grades of oil specified in Regulation 5.2.7 (1)
(b) ―FOR INDUSTRIAL NON-EDIBLE USES ONLY‖, in the case

of oils not complying with the requirements under item (a)
above;
(iii) the name and business particulars of the producer;
(iv) the net weight of the contents in the container;
(v) the batch number, month and year of manufacture:

Provided that where solvent extracted oils are transported
in bulk in rail tank-wagons or road tankers, or where de-oiled
meal or edible flour is transported in bulk either for storage in
silos or transferred to ship for bulk shipment, it shall be
sufficient if the aforesaid particulars are furnished in the
accompanying documents.
- 179 -
3) Every container in which solvent is packed shall, at the time of sale
by the manufacturer or dealer thereof, bear the Indian Standards
Institution certification mark
4) Every container in which vanaspati, margarine, bakery

shortening, blended edible vegetable oils, mixed fat spread and
refined vegetable oil is packed in addition to other labelling
requirements provided in these regugulations shall bear the
following particulars in English or Hindi in Devnagri script:
a. the name/description of the contents, "free from Argemone Oil";
b. the mass/volume of the contents;
5) Every container of refined vegetable oil shall bear the following

label, namely:-
Refined (name of the Oil) Oil
Provided that the container of imported edible oil shall also bear the
word, ―Imported‖, as prefix.
6) Every package containing an admixture of palmolein with groundnut

oil shall carry the following label, namely
BLEND OF PALMOLEIN AND GROUNDNUT OIL

Palmolein......per cent
Groundnut oil....per cent
7) Every package containing an admixture of imported rape-seed oil

with mustard oil, shall carry the following label, namely :
- 180 -
BLEND OF IMPORTED RAPE-SEED OILAND MUSTARD OIL
Imported rape-seed oil.....per cent
Mustard oil.......per cent
8) Every package of vanaspati made from more than 30 percent of

Rice bran oil shall bear the following label, namely :-
This package of vanaspati is made from more
than 30 per cent Rice bran oil by weight
9) Every package containing Fat Spread shall carry the following labels
namely:-
Milk Fat Spread

Use before ..............
Date of packing ............
Per cent by weight…………
Total Milk Fat Content ......
Mixed Fat Spread

Use before ..............
Milk Fat Content...........
Percent by weight.......
Total Milk Fat Content ......
Vegetable Fat Spread
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Use before ..............
Total Fat Content ......
10) A package cotaining annatto colour in vegetable oils shall

bear the following label namely :-
Annatto colour in oil (Name of oil/oils) used
11) Every package containing an admixture of edible oils shall

carry the following label, namely:-
This blended edible vegetable oil contains an admixture of
:
...................% by
(i) Weight
................% by
(ii)Weight
(Name and nature of edible vegetable oils i.e. in raw or

refined form)
Date of Packing..................
There shall also be the following declaration in bold capital letters

along with the name of product on front/central panel,–
NOT TO BE SOLD LOOSE
Regulation 4.4.3: Labelling of permitted food coulours

1) No person shall sell a permitted synthetic food colours for use in
- 182 -
or upon food unless its container carries a label stating the
following particulars:-
(i) the words ―Food Colours‖;
(ii) the chemical and the common or commercial name
and colour index of the dye-stuff.
2) No person shall sell a mixture of permitted synthetic food colours
for use in or upon food unless its container carries a label stating
the following particulars:—
(i) the words ―Food Colour Mixture‖;
(ii) the chemical and the common or commercial name and
colour index of the dye stuff contained in the mixture.
3) No person shall sell a preparation of permitted synthetic food
colours for use in or upon food unless its container carries a label
stating the following particulars:—
(i) the words ―Food Colour Preparation‖;
(ii) the name of the various ingredients used in the
preparation.
Regulation 4.4.4: Labelling of irradiated Food

Irradiated foods.- The label of a food, which has been treated with
ionizing radiation, shall carry a written statement indicating the
treatment in close proximity to the name of the food.
In addition all packages of irradiated food shall bear the following

declaration and logo, namely:-
PROCESSED BY IRRADIATION METHOD

DATE OF IRRADIATION ..................
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LICENCE NO of Irradiation Unit......................................
PURPOSE OF IRRADIATION.....................
Regulation 4.4.5: Other Product Specific Labelling

Requirements
1) Coffee-Chicory Mixture:- (i) Every package containing a mixture

of coffee and chicory shall have affixed to it a label upon which shall
be printed the following declaration:
Coffee blended with Chicory
This mixture contains
Coffee…………………………… Per cent
Chicory………………………….. Per cent

(ii) Every package containing Instant Coffee-Chicory mixture shall
have affixed to it a label upon which shall be printed the following
declarations;
Instant Coffee-Chicory mixture made from blends of

coffee and chicory
Coffee…………………………… Per cent
Chicory………………………….. Per cent
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2) CONDENSED MILK OR DESSICATED (DRIED) MILK:
Every package containing condensed milk or desiccated (dried) milk
shall bear a label upon which is printed such one of the following
declarations as may be applicable or such other declaration
substantially to the like effect as may be allowed by the State
Government
(i) In the case of condensed milk (unsweetened):

CONDENSED MILK UNSWEETENED
(Evaporated Milk) (This tin contains the equivalent) of (x)......... litres
of toned milk
(ii) In the case of condensed milk (sweetened):

CONDENSED MILK SWEETENED
This tin contains the equivalent of (x)......... litres of toned milk
with sugar added
(iii) In the case of condensed skimmed milk (unsweetened):

CONDENSED SKIMMED MILK UNSWEETENED (Evaporated Skimmed
Milk) This tin contains the equivalent of (x)......... litres of skimmed
milk
(iv) In the case of condensed skimmed milk (sweetened):

CONDENSED SKIMMED MILK SWEETENED
This tin contains the equivalent of (x).......litres of skimmed milk with
sugar added‖
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(v) In the case of condensed milk (sweetened and flavoured):
This has been flavoured with.............
NOT TO BE USED FOR
INFANTS BELOW SIX MONTHS
(vi) In the case of condensed milk/condensed Skimmed milk

(unsweetened) Sterilised by Ultra High Temperature (UHT) treatment:
This has been sterilised by UHT Process
(vii) In the case of milk powder:

MILK POWDER
This tin contains the equivalent of
(x)..... litres of toned milk
(viii) In the case of milk powder which contains lecithin:

MILK POWDER IN THIS PACKAGE CONTAINS LECITHIN
(ix) In the case of partly skimmed milk powder :

PARTLY SKIMMED MILK POWDER
This tin contains the equivalent of
(x)......... litres of partly skimmed milk
having......... per cent milk fat
(x) In the case of skimmed milk powder:

SKIMMED MILK POWDER
This tin contains the equivalent of (x)......... litres of skimmed milk
3) The declaration shall in each case be completed by inserting at (x)
- 186 -
the appropriate number in words and in figures, for example, ―one
and a half (1½)‖, any fraction being expressed as eight quarters or
a half, as the case may be.
4) There shall not be placed on any package containing condensed

milk or desiccated (dried) milk any comment on, explanation of, or
reference to either the statement of equivalence, contained in the
prescribed declaration or on the words ―machine skimmed‖
―skimmed‖ or ―unsuitable for babies‖ except instructions as to
dilution as follows:
―To make a fluid not below the composition of toned milk or

skimmed milk (as the case may be) with the contents of this
package, add (here insert the number of parts) of water by
volume to one part by volume of this condensed milk or
desiccated (dried) milk‖
Sweetened condensed milk and other similar products which are

not suitable for infant feeding shall not contain any instruction of
modifying them for infant feeding.
5) Wherever the word ―milk appears on the label of a package of

condensed skimmed milk or of desiccated (dried) skimmed milk as
the description or part of the description of the contents, it shall be
immediately preceded or followed by the word ―machine skimmed‖
or ―partly skimmed‖, as the case may be.
6) Fluid milk: - The caps of the milk bottles shall clearly indicate the
nature of the milk contained in them. The indication may be either
in full or by abbreviation shown below :
- 187 -
(i) Buffalo milk may be denoted by the letter 'B'.
(ii) Cow milk may be denoted by the letter 'C'
(iii) Goat milk may be denoted by the letter 'G'
(iv) Standardized milk may be denoted by the letter 'S'

(v) Toned milk may be denoted by the letter 'T'
(vi) Double toned milk may be denoted by the letter 'DT'

(vii) Skimmed milk may be denoted by the letter 'K'
(viii) Pasteurised milk may be denoted by the letter 'P; followed
by the class of milk. For example Pasteurised Buffalo milk shall
bear the letters 'PB '.
(ix) alternatively colours of the caps of the milk bottles shall be
indicative of the nature of milk contained in them, the
classification of colours being displayed at places where milk is
sold\stored or exhibited for sale, provided that the same had
been simultaneously intimated to the concerned Local (Health)
Authority, Other media of information like Press may also be
utilised
7) Ice cream -- Every dealer in ice-cream or mixed ice-cream who in

the street or other place of public resort, sells or offers or exposes
for sale, ice-cream or ice-candy, from a stall or from a cart, barrow
or other vehicle or from a basket, phial, tray or other container
used without a staff or a vehicle shall have his name and address
along with the name and address of the manufacturer, if any,
legibly and conspicuously 'displayed' on the stall, vehicle or
container as the case may be.
8) Hingra :- Every container containing Hingra shall bear a label upon
- 188 -
which is printed a declaration in the following form, namely :
"This container contains Hingra ( Imported from Iran\Afghanistan) and
is certified to be conforming to the standards laid down in the Food
Safety and Standards regulations‖
9) Light Black Pepper:- Every package containing light black pepper

shall bear the following label in addition to the Agmark seal and the
requirements prescribed under Regulation 4.2.1 and 4.2.2 of
these Regulations:
Light Black Pepper (Light berries)
10) Every package containing ―Cassia Bark‖ shall bear the

following
CASSIA BARK (TAJ)
11) Every package containing ―CINNAMON‖ shall bear the following

label
CINNAMON (DALCHINI)
12) Every package of chillies which contains added edible oil shall
bear the following label:
CHILLIES IN THIS PACKAGE CONTAINS AN ADMIXTURE OF NOT MORE
THAN 2 PERCENT OF……………….(NAME OF OIL) EDIBLE OIL
13) Every package of ice-cream, kulfi, kulfa and chocolate ice-cream

containing starch shall have a declaration on a label as specified in
Regulation 4.7.1(2)
14) Masala: Every package of mixed masala fried in oil shall bear
- 189 -
the following label:
MIXED MASALA (FRIED) THIS MASALA HAS BEEN FRIED IN (Name of

the edible oil used)
15) Compounded Asafoetida: Every container of compounded

asafoetida shall indicate the approximate composition of edible
starch or edible cereal flour used in the compound, on the label
16) Every package containing maida treated with improver or

bleaching agents shall carry the following label, namely :
WHEAT FLOUR TREATED WITH IMPROVER/BLEACHING

AGENTS, TO BE USED BY BAKERIES ONLY
17) Unless otherwise provided in these regulations, every package of

malted milk food which contains added natural colouring matter
except caramel, shall bear the following label, namely:
MALTED MILK FOOD IN THIS PACKAGE CONTAINS PERMITTED

NATURAL COLOURING MATTER
18) Every advertisement for and/or a package of food containing

added Monosodium Glutamate shall carry the following declaration,
namely :-
This package of.............. (name of the food) contains added............
MONOSODIUM GLUTAMATE
NOT RECOMMENDED FOR INFANTS BELOW -12 MONTHS
- 190 -
19) Every container of refined salseed fat shall bear the following
label, namely:
REFINED SALSEED FAT FOR USE IN BAKERY AND CONFECTIONERY
ONLY
20) Every container or package of table iodised salt or iron fortified

common salt containing permitted anticaking agent shall bear the
following label, namely:—
IODIZED SALT / IRON FORTIFIED COMMON SALT* CONTAINS
PERMITTED ANTICAKING AGENT
* Strike out whichever is not applicable
21) Every container or package of iron fortified common salt shall

bear the following label, namely
IRON FORTIFIED COMMON SALT
22) Every package of Dried Glucose Syrup containing sulphur dioxide

exceeding 40 ppm shall bear the following label namely
DRIED GLUCOSE SYRUP FOR USE IN SUGAR CONFECTIONERY
ONLY
23) A package containing tea with added flavour shall bear the
following label, namely:
―FLAVOURED TEA‖ (common name of permitted
flavour/percentage) Registration No….
24) Every package of food which is permitted to contain artificial
sweetener mentioned in table given in Regulation 6.1.2 (1) of
- 191 -
these Regulations and an advertisement for such food shall carry
the following label, namely:—
(i) This contains ................. (Name of the artificial
sweeteners).
(ii) Not recommended for children.
(iii) (a) *Quantity of sugar added ...……...... gm/100 gm.
(b) No sugar added in the product.
(iv) *Not for Phenylketonurics (if Aspertame is added)
*strike out whatever is not applicable
25) In addition to the declaration under Regulation 4.4.5 (24 &

26) every package of food which is permitted to contain artificial
sweetener mentioned in table in Regulation 6.1.2 (1)of these
Regulations and an advertisement for such food shall carry the
following label, namely:—‖
CONTAINS ARTIFICIAL SWEETENER AND FOR CALORIE CONSCIOUS
26) The declaration under Regulation 4.4.5 (25) shall be provided

along with name or trade name of product and shall be half of the
size of the name/ trade name. The declaration may be given in two
sentences, but in the same box:
27) Every package of Aspertame (Methyl ester), Acesulfame K,

Sucralose and Saccharin Sodium marketed as Table Top Sweetener
and every advertisement for such Table Top Sweetener shall carry
- 192 -
Contains........... (name of artificial sweetener)
Not recommended for children
Provided that the package of aspertame (Methyl ester), marketed as

Table Top Sweetener and every advertisement for such Table Top
Sweetener shall carry the following label, namely:
Not for Phenylketonurics
28) Every package of food which is permitted to contain a mixture of

Aspertame (Methyl Ester) and Acesulfame Potassium Sweeteners
mentioned in the Table given in Regulation 6.1.2 (1), shall carry
This ………........…… (Name of food) contains ………........……..... contains
an admixture of Aspertame (Methyl Ester and Acesulfame Potassium.
Not recommended for children.
(a) *Quantity of sugar added..…………... gm/100gm,
(b) No sugar added in the product.
*Not for Phenylketoneurics (if Aspertame is added)
29) Every package of food which is permitted to contain a mixture of

Acesulfame Potassium and Sucralose sweeteners mentioned in the
Table given in Regulation 6.1.2 (1), shall carry the following label,
namely:-
(i) This …………(Name of Food) contains a mixture of Sucralose and

Acesulfame Potassium;
(ii) Not recommended for children;
(iii) *(a) Quantity of sugar added………………………gm/100gm;
*(b) No sugar added in the product;

- 193 -
(*Strike out whichever is not applicable)
30) Every package of Pan Masala and advertisement relating thereto,
shall carry the following warning, namely :-
Chewing of Pan Masala is injurious to health
31) Every package of supari and advertisement relating thereto shall

carry the following warning in conspicuous and bold print, namely :-
Chewing of Supari is injurious to health
32) Every package of fruit squash by whatever name it is sold,

containing additional sodium or potassium salt shall bear the
following label, namely :-
IT CONTAINS ADDITIONAL
SODIUM/POTASSIUM SALT
33) Every package of Cheese (hard), surface treated with

Natamycin, shall bear the following label, namely :-
SURFACE TREATED WITH NATAMYCIN
34) Every package of Bakery and Industrial Margarine made from
more than 30 per cent of Rice Bran Oil shall bear the following
label, namely :-
This package of Bakery & Industrial Margarine is made from more

than 30 per cent of Rice Bran Oil by Wt
35) Every container or package of flavour emulsion and flavour paste
- 194 -
meant for use in carbonated or non-carbonated beverages shall
carry the following declaration, in addition to the instructions for
dilution, namely:—
FLAVOUR EMULSION AND FLAVOUR PASTE FOR USE IN CARBONATED

OR NON-CARBONATED BEVERAGES ONLY
36) Every package of drinking water shall carry the following

declaration in Capital letters having the size of each letter as
prescribed in Regulation 4.3.3 ;
PACKAGED DRINKING WATER
One time usable plastic bottles of packaged drinking water shall carry
the following declaration.
CRUSH THE BOTTLE AFTER USE
37) Every package of mineral water shall carry the following

declaration in capital letters having the size of each letter as
prescribed in Regulation 4.3.3 ;
NATURAL MINERAL WATER
One time usable plastic bottles of mineral water shall carry the
following declaration.
CRUSH THE BOTTLE AFTER USE
38) Every package of food having added caffeine shall carry the
following label, namely:—
CONTAINS CAFFEINE
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Provided if caffeine is added in the products, it shall be declared
on the body of the Container/bottle.
Provided also that in case of returnable glass bottles, which are
recycled for refilling the Declaration of caffeine, may be given on the
crown.
39) Every package of Low Fat Paneer/ Chhana shall carry the following
label, namely:-
LOW FAT PANEER / CHHANA
40) Every package of Cheese(s), if packed in polyfilm/wrapping of

cloth, shall bear the following label, namely:-
REMOVE THE OUTER PACKING BEFORE CONSUMPTION
41) Every package of Frozen Desert / Frozen Confection shall bear the
following label, namely:-
Frozen Desserts / Frozen Confection Contain ………………. Milk Fat /
Edible Vegetable Oil* / and Vegetable Fat*
42) Every container or package of common salt shall bear the

following label, namely:-
COMMON SALT FOR IODISATION* / IRON FORTIFICATION* /ANIMAL
USE* / PRSERVATION / MEDICINE* / INDUSTRIAL USE*
*strike out whichever is not applicable.
43) Every package of biscuits, bread and cakes containing
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Oligofructose shall bear the following declaration, namely:–
Contains Oligofructose (dietary fiber) —— gm/100 gm
44) Every package of fresh fruit if coated with wax shall carry
the following label, namely
Coated with wax (give name of wax)
45) Gelatin meant for human consumption should be labeled as

―Gelatin Food Grade‖
46) Every package of food containing Polyols shall bear the following
label
Polyols may have laxative effects
47) Every package of food containing Polydextrose shall bear the

following label
Polydextrose may have laxative effects
Regulation 4.4.6: Specific restrictions on Product labels

(1) Labels not to contain reference to Act or rules or
regulations contradictory to required particulars – The
label shall not contain any reference to the Act or any of
these regulations or any comment on, or reference to, or
explanation of any particulars or declaration required by the
Act or any of these regulations to be included in the label
which directly or by implication, contradicts, qualifies or
modifies such particulars or declaration.
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(2) Labels not to use words implying recommendations by
medical profession – There shall not appear in the label of
any package, containing food for sale the words
―recommended by the medical profession‖ or any words which
imply or suggest that the food is recommended, prescribed,
or approved by medical practitioners or approved for medical
purpose.
(3) Unauthorized use of words showing imitation
prohibited
1) There shall not be written in the statement or label attached to

any package containing any article of food the word ―imitation‖
or any word or words implying that the article is a substitute for
any food, unless the use of the said word or words is specifically
permitted under these regulations.
2) Any fruit syrup, fruit juice, fruit squash, fruit beverages, cordial,
crush or any other fruit products standardised under Chapter 5
of FSS Regulations, 2010 which does not contain the
prescribed amount of fruit juice or fruit pulp or fruit content shall
not be described as a fruit syrup, fruit juice, fruit squash, fruit
beverages, cordial, crush or any other fruit product as the case
may be.
3) Any food product which does not contain the specified amount of
fruit and is likely to deceive or mislead or give a false impression
to the consumer that the product contains fruit, whether by use
of words or pictorial representation, shall be clearly and
conspicuously marked on the label as ―(NAME OF THE FRUIT)
FLAVOURED‖.
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4) Any food product which contains only fruit flavours, whether
natural flavours and natural flavouring substances or nature
identical flavouring substances, artificial flavouring substances as
single or in combination thereof, shall not be described as a fruit
product and the word ―ADDED‖ (NAME OF FRUIT) FLAVOUR shall
be used in describing such a product;
5) Carbonated water containing no fruit juice or fruit pulp shall not

have a label which may lead the consumer into believing that it
is a fruit product.
6) Any fruit and vegetable product alleged to be fortified with

vitamin C shall contain not less than 40 mgms. of ascorbic acid
per 100 gm. of the product.
(4) Imitations not to be marked ―pure‖

The word ―pure‖ or any word or words of the same significance shall
not be included in the label of a package that contains an imitation of
any food.
(5) Labelling prohibitions for Drinking Water (Both

Packaged and Mineral Water)
i) No claims concerning medicinal (preventative, alleviative or

curative) effects shall be made in respect of the properties of the
product covered by the standard Claims of other beneficial effects
related to the health of the consumer shall not be made.
ii) The name of the locality, hamlet or specified place may not
form part of the trade name unless it refers to a packaged water
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collected at the place designated by that trade name.
iii) The use of any statement or of any pictorial device which may
create confusion in the mind of the public or in any way mislead the
public about the nature, origin, composition, and properties of such
waters put on sale is prohibited.
Note: Without prejudice to the standards laid down in this
chapter, whenever water is used in the manufacture or preparation of
any article of food, such water shall be free from micro-organisms
likely to cause disease and also free from chemical constitutents which
may impair health
Part 4.5: Restriction on advertisement

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.
Part 4.6: Exemptions from labelling requirements-

Regulations 4.6.1
1) Where the surface area of the package is not more than 100 square
centimeters, the label of such package shall be exempted from the
requirements of list of ingredients, Lot Number or Batch Number or
Code Number, nutritional information and instructions for use, but
these information shall be given on the wholesale packages or multi
piece packages, as the case may be.
2) the ‗date of manufacture‘ or ‗best before date‘ or ‗expiry date‘ may

not be required to be mentioned on the package having surface
area of less than 30 square centimeters but these information shall
be given on the wholesale packages or multipiece packages, as the
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case may be;
3) in case of liquid products marketed in bottles, if such bottle is

intended to be reused for refilling, the requirement of list of
ingredients shall be exempted, but the nutritional information
specified in Regulation 4.2.2 (4) these Regulations shall be given
on the label.
PROVIDED that in case of such glass bottles manufactured after

March 19, 2009, the list of ingredients and nutritional information
shall be given on the bottle.
4) in case of food with shelf-life of not more than seven days, the
‗date of manufacture‘ may not be required to be mentioned on the
label of packaged food articles, but the ‗use by date‘ shall be
mentioned on the label by the manufacturer or packer.
5) In case of wholesale packages the particulars regarding list of

ingredients. Date of manufacture and packing, best before, labeling
of irradiated food and logo, may not be specified.
Part 4.7: Notice of addition, admixture or deficiency in food

Regulations 4.7.1
1) Every advertisement and every price or trade list or label for an
article of food which contains an addition, admixture or deficiency
shall describe the food as containing such addition, admixture or
deficiency and shall also specify the nature and quantity of such
addition, admixture or deficiency. No such advertisement or price or
- 201 -
trade list or label attached to the container of the food shall contain
any words which might imply that the food is pure:
Provided that for purpose of this regulation the following shall not be
deemed as an admixture or an addition, namely:
(a) salt in butter or margarine,
(b) vitamins in food.
2) Every package, containing a food which is not pure by reason of
any addition, admixture or deficiency, shall be labelled with an
adhesive label, which shall have the following declaration:
Declaration
This (a) ………. contains an admixture/addition of not
more than (b) …… per cent. of (c).............
(a) Here insert the name of food.

(b) Here insert the quantity of admixture which may be
present.
(c) Here insert the name of the admixture or the name of
ingredient which is deficient.
Where the context demands it, the words ―contains an admixture
of‖ shall be replaced by the words ―contains an addition of‖ or ―is
deficient in‖.
3) Unless the vendor of a food containing an addition, admixture or

deficiency, has reason to believe that the purchaser is able to read
and understand the declaratory label, he shall give the purchaser, if
asked, the information contained in the declaratory label by word of
mouth at the time of sale.
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4) Nothing contained in Regulation 4.7.1 shall be deemed to
authorize any person to sell any article of food required under the
Act or these regulations to be sold in pure condition, otherwise than
in its pure condition.
5) Nothing contained in Regulation 4.7.1 shall apply in the case of

sweets, confectionery, biscuits, bakery producst, processed fruits,
aerated water, vegetables and flavouring agents.
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CHAPTER 5: FOOD PRODUCT STANDARDS
PART 5.1: DAIRY PRODUCTS AND ANALOGUES
Regulation 5.1.1: MILK
1. DEFINITIONS:
1.1 MILK is the normal mammary secretion derived from complete
milking of healthy milch animal without either addition thereto or
extraction therefrom. It shall be free from colostrum. Milk of different
classes and of different designations shall conform to the standards laid
down in the Table below in Article 2.
Total urea content in the milk shall not be more than 700 ppm
1.2. PASTEURISATION—
The terms ―Pasteurisation‖, ―Pasteurised‖ and similar terms shall be
taken to refer to the process of heating every particle of milk of
different classes to at least 630 C and holding at such temperature
continuously for at least 30 minutes or heating it to at least 71.50C
and holding at such temperature continuously for at least 15 seconds
or an approved temperature time combination that will serve to give a
negative Phosphatase Test.
All pasteurised milk of different classes shall be cooled
immediately to a temperature of 100 C, or less
1.3. STERILISATION :The term ―sterilisation when used in

association with milk, means heating milk in sealed container
continuously to a temperature of either 1150 C for 15 minutes or at
least 1300 C for a period of one second or more in a continuous flow
and then packed under aseptic condition in hermatically sealed
containers to ensure preservation at room temperature for a period
not less than 15 days from the date of manufacture;
1.4. BOILED MILK means milk which has been brought to boil.
1.5. Flavoured Milk, by whatever name called, may contain nuts

(whole, fragmented or ground) chocolate, coffee or any other edible
flavour, edible food colours and cane sugar. Flavoured milk shall be
pasteurised, sterilised or boiled. The type of milk shall be mentioned
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on the label.
1.6. MIXED MILK means a combination of milk of cow, buffalo,
sheep, goat or any other milch animal and may be a combination of
any of these milk which has been made and conforms to the
standards given in the Article 2 below.
1.7. STANDARDISED MILK means cow milk or buffalo milk or

sheep milk or goat milk or a combination of any of these milk that has
been standardised to fat and solids-not-fat percentage given in
Article 2 below by the adjustment of milk solids. Standardised milk
shall be pasteurised and shall show a negative Phosphatase Test.
1.8. RECOMBINED MILK means the homogenised product prepared

from milk fat, non-fat-milk solids and water. Recombined milk shall
be pasteurised and shall show a negative Phosphatase test.
1.9. TONED MILK means the product prepared by admixture of cow

or buffalo milk or both with fresh skimmed milk; or by admixture of
cow or buffalo milk or both that has been standardised to fat and
solids-not-fat percentage given in Article 2 below by adjustment of
milk solids. It shall be pasteurised and shall show a negative
Phosphatase Test. When fat or dry non-fat-milk solids are used, it
shall be ensured that the product remains homogeneous and no
deposition of solids takes place on standing.
1.10. DOUBLE TONED MILK means the product prepared by
admixture of cow or buffalo milk or both with fresh skimmed milk, or
by admixture of cow or buffalo milk or both that has been
standardised to fat and solids-not-fat percentage given in Article 2
below by adjustment of milk solids. It shall be pasteurised and shall
show a negative Phosphatase Test. When fat or dry non-fat milk
solids are used, it shall be ensured that the product remains
homogeneous and no deposition of solids takes place on standing.
1.11. SKIMMED MILK means the product prepared from milk from
which almost all the milk fat has been removed mechanically.
1.12. Full Cream Milk means milk or a combination of buffalo or cow

milk or a product prepared by combination of both that has been
standardised to fat and solids-not-fat percentage, given in Article 2
below, by adjustment/addition of milk solids, Full Cream Milk shall be
pasteurised. It shall show a negative phosphatase test. It shall be
packed in clean, sound and sanitary containers properly sealed so as
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to prevent contamination.
1.13 MILK PRODUCTS means the products obtained from milk such
as cream, malai, curd, skimmed milk curd, chhanna, skimmed-milk
chhanna, cheese, processed cheese, ice-cream, milk ices, condensed
milk-sweetened and unsweetened, condensed skimmed milk-
sweetened and unsweetened, milk powder, skimmed milk powder,
partly skimmed milk powder, khoa, infant milk food, table butter and
desi butter.
Milk products shall not contain any substance not found in milk
unless specified in the standards.
2. The standards of different classes and designations of

milk shall be as given in the table below. Milk shall conform to both
the parameters for milk fat and milk solids not fat, independently, as
prescribed in columns (4) and (5) of the said table:
Minimum
percent
Class of Designation Locality Milk Milk
Milk Fat solids
not fat
(1) (2) (3) (4) (5)
Buffalo Milk Raw, Assam, 6.0 9.0
pasteurized, Bihar,
boiled, Chandigarh
flavoured, Delhi
sterlized Gujarat
Haryana
Jharkhand
Maharashtra
Meghalaya
Punjab
Sikkim
Uttar Pradesh
Uttarakhand
West Bengal
Andaman and
Nicobar
Andhra
Pradesh
Arunachal
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Pradesh
Chhatisgarh
Dadra &
Nagar haveli
Goa, Daman
& Diu
Himachal
Pradesh
Jammu &
Kashmir &
Karnataka
Buffalo Milk Raw, Kerala 5.0 9.0

pasteurized, Lakshadweep,
boiled, Minicoy &
flavoured, Amindivi
sterlized Island
Madhya
Pradesh
Manipur
Mizoram
Nagaland
Orissa
Puducherry
Rajasthan
Tamil Nadu
Tripura
Cow Milk Raw, Chandigarh 4.0 8.5
pasteurized, Haryana
boiled, Punjab
flavoured,
sterlized
Cow Milk Raw, boiled, Andaman & 3.5 8.5
pasteurized, Nicobar
flavoured Islands
and sterlized Andhra
Pradesh
Arunachal
Pradesh
Assam
Bihar
Chhatisgarh
Dadra &
Nagar haveli
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Delhi
Goa, Daman
& Diu
Gujarat
Himachal
Pradesh
Jammu &
Kashmir
Jharkhand
Karnataka
Kerala
Lakshadweep,
Minicoy &
Adminidive
Islands
Madhya
Pradesh
Maharashtra
Manipur
Meghalaya
Nagaland
Puducherry
Rajasthan
Sikkim
Tamil Nadu
Tripura
Uttar Pradesh
Uttarakhand
West Bengal
Cow Milk Raw, boiled, Mizoram 3.0 8.5
pasteurized, Orissa
flavoured
and sterlized
Goat or Raw, boiled, Chandigarh 3.5 9.0
Sheep Milk pasteurized, Chhatisgarh
flavoured Haryana
and sterlized Kerala
Madhya
Pradesh
Maharashtra
Punjab
Uttar Pradesh
Uttarakhand
Goat or Raw, boiled, Andaman & 3.0 9.0
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Sheep Milk pasteurized, Nicobar
flavoured Islands
and sterlized Andhra
Pradesh
Arunachal
Pradesh
Assam
Bihar
Chhatisgarh
Dadra and
Nagar haveli
Delhi
Goa, Daman
& Diu
Gujarat
Himachal
Pradesh
Jammu &
Kashmir
Jharkhand
Karnataka
Lakshadweep,
Minicoy &
Amindive
Islands
Manipur
Meghalaya‘
Mizoram
Nagaland
Orissa
Puducherry
Rajasthan
Sikkim,
Tamil Nadu
Tripura
West Bengal
Mixed Milk Raw, All India 4.5 8.5
pasteurised,
boiled,
flavoured
and
sterilised
Standardized Pasteurised, All India 4.5 8.5
milk flavoured
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and
sterilized
Pasteurised, All India 3.0 8.5
flavoured
Recombined and
Milk sterilized
Toned Milk Pasteurised, All India 3.0 8.5
flavoured
and
sterilized
Double Pasteurised, All India 1.5 9.0
Toned milk flavoured
and
sterilized
Skimmed Raw, boiled, All India Not 8.7
Milk pasteurised, more
flavoured than
and 0.5
sterilized percent
Full Cream Pasteurised All India 6.0 9.0
Milk and
sterilized
NOTE :-(i) When milk is offered for sale without indication of the
class, the standards prescribed for buffalo milk shall apply.
(ii) The heat treatment for the various designated milk shall be as
follows:
Designation Heat treatment

Raw Nil.
Pasteurised Pasteurisation.
Boiled Boiling
Flavoured Pasteurisation or Sterilisation
Sterilised Sterilisation
Regulation 5.1.2 CREAM:
1. CREAM including sterilised cream means the product of cow or
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buffalo milk or a combination thereof. It shall be free from starch and
other ingredients foreign to milk. It may be of following three
categories, namely:-
1. Low fat cream--containing milk fat not less than 25.0 percent by
weight.
2. Medium fat cream--containing milk fat not less than 40.0 percent
by weight.
3. High fat cream--containing milk fat not less than 60.0 percent by
weight.
Note:- Cream sold without any indication about milk fat content
shall be treated as high fat cream.
2. Cream Powder means the product obtained by partial removal

of water from cream obtained from milk of cow and / or buffalo. The
fat and / or protein content of the cream may be adjusted by addition
and/ or withdrawal of milk constituents in such a way as not to alter
the whey protein to casein ratio of the milk being adjusted. It shall be
of uniform colour and shall have pleasant taste and flavour free from
off flavour and rancidity. It shall also be free from vegetable oil/ fat,
mineral oil, added flavour and any substance foreign to milk.
The product may contain food additives permitted in these Regulations

and Appendices. It shall conform to the microbiological requirements
prescribed in Appendix B. It shall conform to the following
requirements:-
(i) Moisture Not more than 5.0 percent

(ii) Milk fat Not less than 42.0 percent
(iii) Milk protein in Milk solid not fat Not less than 34.0 percent
Regulation 5.1.3: MALAI
1. MALAI means the product rich in butter fat prepared by boiling

and cooling cow or buffalo milk or a combination thereof. It shall
contain not less than 25.0 per cent milk fat.
Regulation 5.1.4: DAHI OR CURD
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1. DAHI OR CURD means the product obtained from pasteurised
or boiled milk by souring, natural or otherwise, by a harmless lactic
acid or other bacterial culture. Dahi may contain added cane sugar.
Dahi shall have the same minimum percentage of milk fat and milk
solids-not-fat as the milk from which it is prepared.
Where dahi or curd is sold or offered for sale without any indication of
class of milk, the standards prescribed for dahi prepared from buffalo
milk shall apply.
Milk solids may also be used in preparation of this product.
Regulation 5.1.5: CHHANA OR PANEER
1. CHHANA OR PANEER means the product obtained from the

cow or buffalo milk or a combination thereof by precipitation with sour
milk, lactic acid or citric acid. It shall not contain more than 70.0 per
cent moisture and the milk fat content shall not be less than 50.0 per
cent of the dry matter.
Milk solids may also be used in preparation of this product.
Provided that paneer or chhana when sold as low fat paneer or

chhana, it shall conform to the following requirements:-
(ii) Milk fat Not more than 15.0 percent of dry matter:
Provided further that such low fat paneer/chhana shall be sold in

sealed package only and shall bear proper label declaration as
provided in Regulation 4.4.5 (39).
Regulation 5.1.6: CHEESE
" Cheese1 (HARD) means the product obtained by draining after

coagulation of milk with a harmless milk coagulating agent under the
influence of harmless bacterial culture. It shall not contain ingredients
not found in milk, except coagulating agent, sodium chloride, calcium
chloride (anhydrous salt) not exceeding 0.02 percent by weight,
annatto or carotene colour, and may contain emulsifiers and/or
1
This standard for “Cheese (Hard)” is currently in force, the revised standard vide GSR 356 (E) dated 7th
June, 2005 is pending final approval and are currently deferred till 31st Jan, 2011
- 212 -
stabilizers, namely citric acid, sodium citrate or sodium salts of
orthophosphoric acid and polyphosphoric acid (as linear phosphate)
exceeding 0.2 percent by weight. Wax used for covering the outer
surface shall not contain any thing harmful to health. In case the wax
is coloured, only permitted food colour shall be used. Hard cheese
shall contain not more than 43.0 percent moisture and not less than
42.0 percent milk fat of the dry matter. Hard cheese may contain up
to 3000 parts per million sorbic acid, or its sodium, potassium or
calcium salts calculated as sorbic acid, and/or 12.5 parts per million
nisin either singly or in combination.
Natamycin may be used for surface treatment only, subject to the
following conditions, namely:-
(i) Maximum level of application shall not exceed 2 mg/dm3 of
cheese surface
(ii) The penetration depth shall not exceed 2 mm.
(iii) The maximum residue level in the finished product shall
not exceed 1 mg/dm3
Cheese2 means the ripened or unripened soft or semihard, hard and

extra hard product, which may be coated with food grade waxes or
polyfilm, and in which the whey protein / casein ratio does not exceed
that of milk. Cheese is obtained by coagulating wholly or partly milk
and/ or products obtained from milk through the action of non-animal
rennet or other suitable coagulating agents and by partially draining
the whey resulting from such coagulation and/ or processing
techniques involving coagulation of milk and/ or products obtained
from milk which give a final product with similar physical, chemical
and organoleptic characteristics. The product may contain starter
cultures of harmless lactic acid and / or flavour producing bacteria and
cultures of other harmless microorganisms, safe and suitable enzymes
and sodium chloride. It may be in the form of blocks, slices, cut,
shredded or grated cheese.
i) Ripened Cheese is cheese which is not ready for consumption
shortly after manufacture but which must be held for some time at
such temperature and under such other conditions as will result in
necessary biochemical and physical changes characterizing the cheese
in question.
ii) Mould Ripened cheese is a ripened cheese in which the
2
This is the revised standard for Cheese vide GSR 356 (E) dated 7th June, 2005, pending final
approval and are currently deferred till 31st January, 2011
- 213 -
ripening has been accomplished primarily by the development of
characteristic mould growth through the interior and/ or on the surface
of the cheese.
iii) Unripened cheese including fresh cheese is cheese which is
ready for consumption shortly after manufacture.
Cheese or varieties of cheeses shall have pleasant taste and

flavour free from off flavour and rancidity.
It may contain food additives permitted in Appendix A. It shall
conform to the microbiological requirements prescribed in Appendix
B:
Provided that cheese or varieties of cheeses coated with food
grade waxes/ or polyfilm / or wrapping of cloth shall bear proper label
declaration as provided in Regulation 4.4.5 (44). It shall conform to
the following requirements:-
Milk Fat on Dry

Product Moisture basis
(1) (2) (3)
(i) Hard Pressed Not more than 39.0

Cheese percent Not less than 48.0
(ii) Semi Hard Not more than 45.0 Not less than 40.0
Cheese percent percent
(iii) Semi Soft Not more than 52.0 Not less than 45.0
Not more than 80.0 Not less than 20.0

(iv) Soft Cheese percent percent
(v) Extra Hard Not more than 36.0 Not less than 32.0
(vi) Mozzarella Not more than 60.0 Not less than 35.0
Not more than 54.0 Not less than 35.0

(vii) Pizza Cheese percent percent
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2. " Processed Cheese"1 means the product obtained by heating
one or mote types of hard cheeses with permitted emulsifiers and/or
stabilizers namely citric acid, sodium citrate, sodium salts of
orthophoric acid and polyphosphoric acid (as linear phosphate) with or
without added condiments, and acidifying agents, namely vinegar,
lactic acid, acetic acid, citiric acid and phosphoric acid. Processed
cheese may contain not more than 4.0 percent of anhydrous permitted
emulsifiers and/or stabilizers, provided that the content of anhydrous
inorganic agents shall in no case exceed 3.0 percent of the finished
product. It shall not contain more than 47.0 percent moisture.
Processed cheese chiplets (packed sliced cheese) when sold in a
package other than tin, shall not contain more than 50.0 percent
moisture. The milk fat content shall not be less than 40.0 percent of
the dry matter. Processed cheese may contain upto 3000 parts per
million sorbic acid , or its sodium, potassium or calcium salts
calculated as sorbic acid, and/or 12.5 parts per million nisin either
singly or in combination. It may contain calcium chloride (anhydrous)
not exceeding 0.02 percent by weight.
Processed Cheese2 means the product obtained by grinding, mixing,

melting and emulsifying one or more varieties of cheeses with the aid
of heat and emulsifying agents. It may contain cream, butter, butter
oil and other milk products subject to maximum 5.0 percent lactose
content in the final product and edible common salt, vinegar / acetic
acid, spices and other vegetable seasoning and foods other than
sugars properly cooked or prepared for flavouring and characterization
of the product provided these additions do not exceed one sixth of the
weight of the total solids of the final product on dry matter basis and
cultures of harmless bacteria and enzymes. It shall have pleasant
taste and smell free from off flavour and rancidity. It may contain food
additives permitted in Appendix A. It shall conform to the
microbiological requirements prescribed in Appendix B. It shall
conform to the following requirements:-
1
This standard for “Processed Cheese” is currently in force, the revised standard vide GSR 356
(E) dated 7th June, 2005 is pending final approval and are currently deferred till 31st January,
2011
2
This is the revised standard for Processed Cheese vide GSR 356 (E) dated 7th June, 2005,
pending final approval and are currently deferred till 31st January, 2011
- 215 -
(i) Moisture - Not more than 47.0 percent
(ii) Milk fat on dry basis - Not less than 40.0 percent.
PROVIDED that processed cheese chiplets (packed sliced cheese) when

sold in a package other than tin, shall not contain more than 50.0
percent moisture.
3. " Processed Cheese Spread1 means a product obtained by

comminuting and mixing one or more types of cheese into a
homogenous mass with the aid of heat. It may or may not contain
butter, cream, butter oil, milk, skimmed milk, milk powder, cheese
whey, sweet butter milk or one or more of these or any of these from
which part of water has been removed. It may also contain permitted
emulsifying and stabilizing agents. It may also contain one or more of
the sodium/potassium salts of citric acid, phosphoric acid, tartaric acid,
lactic acid in such quantities that mass of the solids of such
emulsifying agents is not more than 4 percent of mass of the
processed cheese spread. It may contain sequestering and buffering
agents, namely, lactic acid, acetic acid, citric acid and phosphoric acid.
It may contain vegetable colouring matter such as annatto, carotene,

permitted flavouring agents and milk coagulating enzymes with or
without purified Calcium Chloride (anhydrous salt) not exceeding 0.02
percent and sodium citrate not exceeding 2.0 percent. it may contain
natural sweetening agents, namely, sugar, dextrose cane sugar, corn
syrup, honey, corn syrup soild, maltose, malt syrup and hydrolyzed
lactose in a quantity necessary for seasoning and spices and
condiments. It may contain sodium Chloride not exceeding 3 percent
by weitght. Processed cheese spread may contain up to 3000 parts per
million sorbic acid or its sodium, potassium salts calculated as sorbic
acid and or 12.5 parts per million nisin. It shall not contain more than
60 percent moisture and milk fat content (on dry basis) shall not be
less than 40 percent by weight.
Processed Cheese Spread2 means the product obtained by grinding,

1
This standard for Processed Cheese Spread is currently in force, the revised standard vide GSR
356 (E) dated 7th June, 2005 is pending final approval and are currently deferred till 31st January,
2011
2
This is the revised standard for Processed Cheese Spread vide GSR 356 (E) dated 7th June,
2005, pending final approval and are currently deferred till 31st January, 2011
- 216 -
mixing, melting and emulsifying one or more varieties of cheese with
emulsifying agents with the aid of heat. It may contain Cream, Butter
oil and other dairy products, subject to a maximum limit of 5.0
percent lactose in the final product, salt, vinegar, spices, condiments
and seasonings, natural carbohydrate sweetening agents namely
sucrose, dextrose, corn syrup, corn syrup solids, honey, maltose, malt
syrup and hydrolysed lactose and food properly cooked or otherwise
prepared for flavouring and characterization of the product provided
these additions do not exceed one sixth of the weight of total solids of
the final product on dry weight basis and cultures of harmless bacteria
and enzymes. It shall have pleasant taste and flavour free from off
flavour and rancidity. It may contain food additives permitted in
Appendix A. It shall conform to the microbiological requirements
requirements:-
(ii) Milk fat on dry basis - Not less than 40.0 percent.
4. Cheddar Cheese means ripened hard cheese obtained by

coagulating heated/pasteurised milk of Cow and/ or Buffalo or
mixtures thereof with cultures of harmless lactic acid producing
bacteria, non-animal rennet or other suitable coagulating enzymes. It
shall be in the form of hard pressed block with a coating of food grade
waxes or wrapping of cloth or polyfilm. It shall have firm, smooth and
waxy texture with a pale straw to orange colour without any gas holes.
It may contain food additives permitted in these Regulations and
Appendices including Appendix A. It shall conform to the
conform to the following requirements:—
(ii) Milk Fat on Dry Basis - Not less than 48.0 percent
5. Danbo Cheese means ripened semi hard cheese obtained by

coagulating heated /pasteurised milk of cow and/ or Buffalo and
bacteria, non-animal rennet or other suitable coagulating enzymes. It
shall be smooth in appearance with firm texture and uniform yellow
colour and may be coated with food grade waxes or wrapping of cloth
- 217 -
or polyfilm. It may contain food additives permitted in these
Regulations and Appendices. It shall conform to the microbiological
requirements prescribed in. Appendix B. It shall conform to the
following requirements:—
(i) Moisture Not more than 39.0 percent.

(ii) Milk Fat on Dry Basis Not less than 45.0 percent
6. Edam Cheese means the ripened semi hard cheese obtained by

coagulating heated / pasteurised milk of Cow and / or Buffalo or
bacteria non-animal rennet or other suitable coagulating enzymes. It
shall have a firm texture suitable for cutting with a yellowish colour
and a hard rind which may be coated with food grade waxes, wrapping
of cloth, polyfilm or vegetable oil. It may contain food additives
permitted in these regulations including Appendix A. It shall conform
to the microbiological requirements prescribed in Appendix B. It shall
(i) Moisture - Not more than 46.0 percent.
(ii) Milk Fat on Dry basis - Not less than 40.0 percent.
7. Gouda Cheese means ripened semi hard cheese obtained by
coagulating milk of Cow and/ or Buffalo or mixtures thereof with
cultures of harmless lactic acid producing bacteria non-animal / rennet
or other suitable coagulating enzymes. It shall have firm texture
suitable for cutting, straw to yellowish colour and a hard rind which
may be coated with food grade waxes, wrapping of cloth, or vegetable
oil. It may contain food additives permitted in these Regulations and
Appendices. It shall conform to the microbiological requirements
requirements:—
(ii) Milk Fat on Dry Basis Not less than 48.0 percent.
8. Havarti Cheese means ripened semi hard cheese obtained by

coagulating milk of cow and / or Buffalo or mixtures thereof with
cultures of harmless lactic acid producing bacteria, non-animal rennet
or other suitable coagulating enzymes. It shall have firm texture
- 218 -
suitable for cutting, a light yellow colour and may have a semi soft
slightly greasy rind. It may contain food additives permitted in these
requirements prescribed in Appendix B. It shall conform to the
following requirements:—
Requirements Havarti 30 percent 60 percent

Havarti Havarti
(1) (2) (3) (4)
Not more Not

Moisture Not more than Than 53.0 more
48.0 percent percent than
60.0 percent
Not
Milk Fat on Dry Not less than Not less than less
basis 30.0 percent than
Basis 45.0 percent 60.0
percent.
9. Tilsiter means ripened semi hard cheese obtained by

cultures of harmless lactic acid producing bacteria and cultures of
Bacterium linens, non-animal rennet or other suitable coagulating
enzymes. It shall have firm texture suitable for cutting with a ivory to
yellow colour with a firm rind which may show red and yellow smear
producing bacteria or coated with food grade waxes or wrapping of
cloth or polyfilm after removal of the smear. It may contain food
additives permitted in these Regulations and Appendices. It shall
B. It shall conform to the following requirements:–
Requirement Tilsiter 30 percent 60

Tilsiter percent
Tilsiter
(1) (2) (3) (4)
Moisture Not more than Not more than Not more
47.0 percent 53.0 percent than 39.0
percent
Milk fat on Dry Basis Not less than Not less than Not less
45.0 percent 30.0 percent than 60.0
percent
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10. Cottage Cheese and Creamed Cottage Cheese means soft
unripened cheese obtained by coagulation of pasteurised skimmed
milk of Cow and/ or Buffalo or mixtures thereof with cultures of
harmless lactic acid bacteria with or without the addition of other
suitable coagulating enzymes. Creamed Cottage Cheese is cottage
cheese to which a pasteurised creaming mixture of cream, skimmed
milk, condensed milk, non fat dry milk, dry milk protein, Sodium/
Potassium/ Calcium/ Ammonium caseinate is added. It shall have a
soft texture with a natural white colour. It may contain spices,
condiments, seasonings and fruits pulp. It may contain food additives
permitted in these Regulations and Appendices. It shall conform to the

Milk Fat(in Creamed Cottage
(ii) Not less than 4.0 percent
Cheese)
11. Cream Cheese (Rahmfrischkase) means soft unripened

cheese obtained by coagulation of pasteurised milk of cow and / or
buffalo or mixtures thereof and pasteurised cream with cultures of
harmless lactic acid producing bacteria with or without the addition of
suitable coagulating enzymes. It shall have a soft smooth texture with
a white to light cream colour. It may contain spices, condiments,
seasonings and fruits pulp. The product may contain food additives
(ii) Milk Fat on Dry Basis Not less than 70.0 percent.
12. Coulommiers Cheese means soft unripened cheese obtained

by coagulation of milk of cow and /or buffalo or mixtures thereof with
cultures of harmless lactic acid producing bacteria and non-animal
rennet or other suitable coagulating enzymes and moulds
characteristic of the variety. It shall have soft texture and white to
cream yellow colour and may show presence of white mould including
orange or red spots on the surface. It may contain food additives
- 220 -

13. Camembert Cheese means ripened soft cheese obtained by

cultures of harmless lactic acid producing bacteria and cultures of
Penicillium caseicolum and Bacterium linens non-animal rennet or
other suitable coagulating enzymes. It may be in the form of flat
cylindrical shaped cheese covered with white mould (Penicillum
caseicolum) with occasional orange coloured spots (Bacterium linens).
requirements:—
Requirement 30.0 40.0 45.0 50.0

s percent percent percent percent
Camember Camember Camember Camember
t cheese t cheese t cheese t cheese
(1) (2) (3) (4) (5)
Moisture Not more Not more Not more Not more
than 62.0 than 56.0 than 56.0 than 56.0
percent percent percent percent
Milk fat on Dry Not less Not less Not less Not less
Basis than 30.0 than 40.0 than 45.0 than 50.0
percent percent percent percent
14. Brie Cheese means soft ripened cheese obtained by coagulating

harmless lactic acid producing bacteria and cultures of Penicillium
caseicolum and Bacterium linens, non-animal rennet and other
suitable enzymes. It shall be white to creamy yellow in colour with a
smooth texture showing presence of white mould (Penicillium
caseicolum) with occasional orange coloured spots (Bacterium linens)
- 221 -
on the rind. It may contain food additives permitted in Appendix A. It
shall conform to the microbiological requirements prescribed in
Appendix B.
It shall conform to the following requirements:-

(ii) Milk Fat on Dry basis Not less than 40.0 percent
15. Saint Paulin - means ripened semi hard cheese obtained by

coagulating milk of Cow and / or Buffalo or mixtures thereof with non-
animal rennet, cultures of harmless lactic acid producing bacteria or
other suitable enzymes. It shall have white to yellow colour with a firm
and flexible texture and a hard rind which may be coated with food
grade waxes or polyfilm. It may contain food additives permitted in
these Regulations and Appendices. It shall conform to the

16. Samsoe means hard ripened cheese obtained by coagulating

milk of Cow and /or Buffalo or combination there of with non-animal
rennet and cultures of harmless lactic acid producing bacteria or
suitable coagulating enzymes. It shall be yellow in colour with a firm
texture suitable for cutting and may have a rind with or without food
grade waxes or polyfilm coating. It may contain food additives
Requirements Samsoe 30 percent Samsoe
(1) (2) (3)

Not more than 44.0 Not more than 50.0
(i) Moisture percent percent
(ii) Milk Fat on Dry Not less than 45.0 Not less than 30.0
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Basis percent percent
17. Emmentaler means hard ripened cheese with round holes

obtained by coagulating milk of Cow and/ or Buffalo or mixtures
thereof with non-animal rennet, cultures of harmless lactic acid
producing bacteria or other suitable coagulating enzymes. It may
contain Cupric Sulphate not exceeding 15 mgm/Kg expressed as
Copper. It shall have a light Yellow colour and a firm texture suitable
for cutting and may have a hard rind. It may contain food additives
microbiological requirements prescribed in Appendix B.
It shall conform to the following requirements:-

18. Provolone means pasta filata cheese obtained by coagulating

harmless lactic acid producing bacteria, non-animal rennet or other
suitable coagulating enzymes. It may be smoked. It shall be white to
yellow straw in colour with a fibrous or smooth body and rind which
may be covered with vegetable fat/ oil, food grade waxes or polyfilm.
requirements:—
(i) Moisture -
(a) Unsmoked Cheese Not more than 47.0 percent
(b) Smoked Cheese Not more than 45.0 percent
19. Extra Hard Grating Cheese means ripened cheese obtained by

coagulating milk of Cow and/ or Buffalo, goat/ sheep milk or mixtures
thereof with cultures of harmless lactic acid producing bacteria, non-
animal rennet, or other suitable coagulating enzymes. It may be white
to light cream in colour with a slightly brittle texture and an extra hard
rind which may be coated with vegetable oil, food grade waxes or
polyfilm. It may contain food additives permitted in these Regulations
and Appendices. It shall conform to the microbiological requirements
- 223 -
requirements:—

Regulation 5.1.7: DAIRY BASED DESSERTS/ CONFECTIONS
1 " Ice Cream, Kulfi and Chocolate1 Ice Cream means frozen
product obtained from cow or buffalo milk or a combination thereof or
from cream and/or other milk products, with or without the addition of
cane sugar, dextrose, liquid glucose and dried liquid glucose,
Maltodextrin, eggs, fruits, fruit juices, preserved fruits, nuts,
chocolate, edible flavours and permitted food colours. It may contain
permitted stabilizers and emulsifiers not exceeding 0.5 percetn by
weight. The mixture shall be suitably heated before freezing. The
product shall contain not less than 10.0 percent milk fat, 3.5 percent
protein and 36.0 percent total solids. Starch may be added to a
maximum extent of 5.0 percent under a declaration on a label as
specified in Regulation 4.7.1(2)
The standards for ice cream shall also apply to softy ice-cream.
In case of ice-cream, where the chocolate or like covering portion

forms a separate layer, only the ice-cream portion shall conform to the
standards of ice-cream.
Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream 2

means the product obtained by freezing a pasteurised mix prepared
from milk and/ or other products derived from milk with the addition
1
This standard for Ice Cream, Kulfi and Chocolate Ice Cream is currently in force, the revised
standards vide GSR 356 (E) dated 7th June, 2005 is pending final approval and are currently
deferred till 6th September, 2010
2
This is the revised standard for Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream vide
GSR 356 (E) dated 7th June, 2005, pending final approval and are currently deferred till 6th
September, 2010
- 224 -
of nutritive sweetening agents e.g. Sugar, Dextrose, Fructose, Liquid
Glucose, Dried liquid glucose, maltodextrin, high maltose corn syrup,
honey, fruit and fruit products, eggs and egg products, coffee, cocoa,
ginger and nuts. It may also contain Chocolate, and bakery products
such as Cake, or Cookies as a separate layer and / or coating. It may
be frozen hard or frozen to a soft consistency. It shall be free from
artificial sweetener. It shall have pleasant taste and smell free from off
flavour and rancidity. It may contain food additives permitted in
Appendix A. It shall conform to the microbiological requirements
requirements:—
Requirement Ice Cream Medium Fat Low Fat Ice

Ice Cream Cream
(1) (2) (3) (4)
Total Solid Not less than 36.0 Not less than Not less than
percent 30.0 percent 26.0 percent
Wt/Vol (gms/1) Not less than 525 Not less than Not less than
475 475
Milk Fat Not less than 10.0 Not less than Not more
percent 5.0 percent than 2.5
but less than percent
10.0 percent
Milk Protein Not less than 3.5 Not less than Not less than
(Nx6.38) percent 3.5 percent 2.5 percent
Note: In case where Chocolate, Cake or similar food coating, base or

layer forms a separate part of the product only the Ice Cream portion
shall conform to the requirements given above. The type of ice-cream
shall be clearly indicated on the label otherwise standard for ice-cream
shall apply.
2. Dried Ice Cream Mix1 shall be the material prepared by spray

or other roller drying of ice-cream mix. It shall contain milk solids,
sucrose or corn syrup or refined sugar. It may contain permitted
colours and flavours. It may contain stabilizers and emulsifiers not
exceeding 1.25 percent by weight. The product shall contain not less
than 27.0 percent milk fat and 9.5 percent protein and moisture shall
not be more than 4 percent by weight. The sucrose content shall be
not more than 40 percent by weight.
The process of drying shall be mentioned on the table. It shall be
- 225 -
packed in hermatically sealed containers.
Dried Ice Cream Mix/ Dried Frozen Dessert/ Confection2 means

the product in a powder form which on addition of prescribed amount
of water shall give a product conforming to the requirements of the
respective products, namely - ice cream, medium fat ice-cream, low
fat ice-cream as prescribed under Regulation 5.1.7 (1) and frozen
confection, medium fat frozen confection and low fat frozen confection
as prescribed under Regulation 5.1.7 (3) of these regulations except
the requirement of weight /volume for both the products. The
moisture content of the product shall not be more than 4.0 percent. It
may contain food additives permitted in Appendix A. It shall conform
to the microbiological requirements prescribed in Appendix B.
3. Frozen Dessert / Frozen Confection3 means the product

obtained by freezing a pasteurised mix prepared with milk fat and / or
edible vegetable oils and fat having a melting point of not more than
37.0 degree C in combination and milk protein alone or in combination
/ or vegetable protein products singly or in combination with the
addition of nutritive sweetening agents e.g. sugar, dextrose, fructose,
liquid glucose, dried liquid glucose, maltodextrin, high maltose corn
syrup, honey, fruit and fruit products, eggs and egg products coffee,
cocoa, ginger, and nuts. It may also contain chocolate, cake or cookies
as a separate layer or coating. It may be frozen hard or frozen to a
soft consistency. It shall be free from artificial sweetener. It shall have
pleasant taste and flavour free from off flavour and rancidity. The
product may contain food additives permitted in these Regulations and
requirements:-
Requirement Frozen Dessert/ Medium Fat Low Fat

Frozen Confection Frozen Frozen
2
This is the revised standard for Dried Ice Cream Mix/Dried frozen dessert/confection vide GSR 356 (E)
st
dated 7th June, 2005, pending final approval and are currently deferred till 31 January, 2011
1
This standard for Dried Ice Cream Mix is currently in force, the revised standard vide GSR 356
(E) dated 7th June, 2005 is pending final approval and are currently deferred till 31st January,
2011
3
The said standards for Frozen Dessert/ Frozen confection are deffered till 6th September and will be in
force on or after 31st January, 2011
- 226 -
Dessert/ Dessert/
Frozen Frozen
Confection Confection
(1) (2) (3) (4)
Total Solid Not less than 36.0 Not less than Not less than
percent 30.0 percent 26.0 percent
Wt/Vol (gms/1) Not less than 525 Not less than Not less than
475 475
Total Fat Not less than 10.0 Not less than Not more
percent 5.0 percent than 2.5
but less than percent
10.0 percent
Total Protein Not less than 3.5 Not less than Not less than
(N x 6.25) percent 3.5 percent 2.5 percent
Note:- In case where Chocolate, Cake or similar food coating, base or

layer forms a separate part of the product only the frozen dessert/
confection portion shall conform to the requirements given above. The
type of frozen confection shall be clearly indicated on the label
otherwise, standards of frozen dessert / frozen confection shall apply
and every package of Frozen Dessert / Frozen Confection shall bear
proper label declaration under Regulation 4.4.5 (41).
4. "Milk Ices or Milk Lollies1 means the frozen product obtained

from milk, skimmed milk or milk product with or without the addition
of cane siugar, dextrose, liquid glucose, and dried glucose, eggs,
fruits, nuts, chocolate, edible flavours and permitted food colours. It
may contain permitted stabilizers not exceeding 0.5 percent of the
product. The mixture shall be suitably heat-treated before freezing.
The product shall contain not more than 2.0 percent milk fat, not less
than 3.5 percent proteins and not less than 20.0 percent total solids.
Milk Ice or Milk Lolly2 means the product obtained by freezing a

pasteurised mix prepared from milk and / or other products derived
from milk with the addition of natural sweetening agents i.e. Sugar,
Dextrose, Fructose, Liquid glucose, Dried liquid glucose, maltodextrin,
honey, fruit and fruit products, eggs and egg products, coffee, cocoa,
ginger, and nuts. It may also contain Chocolate, and bakery products
such as Cake or Cookies as a separate layer and /or coating. It shall
1
This standard for Milk Ices or Milk Lollies is currently in force, the revised standard vide GSR 356 (E)
dated 7th June, 2005 is pending final approval and are currently deferred till 31st January, 2011
2
This is the revised standard for Milk Ice or Milk Lolly vide GSR 356 (E) dated 7th June, 2005, pending
final approval and are currently deferred till 31st January, 2011
- 227 -
be free from artificial sweetener. It shall have pleasant taste and smell
free from off flavour and rancidity. It may contain food additives
conform to the following requirements:–
(1) Total solids (m/m) Not less than 20.0 percent

(2) Milk Fat (m/m) Not more than 2.0 percent
(3) Milk Protein (Nx6.38) Not less than 3.5 percent
5. KHOYA by whatever variety of names it is sold such as Pindi,

Danedar, Dhap, Mawa or Kava means the product obtained from cow
or buffalo or goat or sheep milk or milk solids or a combination thereof
by rapid drying. The milk fat content shall not be less than 30 percent
on dry weight basis of finished product. It may contain citric acid not
more than 0.1 per cent by weight. It shall be free from added starch,
added sugar and added colouring matter.
Regulation 5.1.8: EVAPORATED/ CONDENSED MILK & MILK

PRODUCTS
1. Evaporated Milk means the product obtained by partial

removal of water from milk of cow and/ or buffalo by heat or any other
process which leads to a product of the same composition and
characteristics. The fat and protein content of the milk may be
adjusted by addition and/ or withdrawal of milk constituents in such a
way as not to alter the whey protein to casein ratio of the milk being
adjusted. It shall have pleasant taste and flavour free from off flavour
and rancidity. It shall be free from any substance foreign to milk. It
may contain food additives permitted in Appendix A. It shall conform
to the microbiological requirements prescribed in Appendix B. It shall
Product Milk Fat Milk Solids Milk Protein in milk solids

not fat
(1) (2) (3) (4)
(i)Evaporated Not less Not less Not less than 34.0
milk than 8.0 than 26.0 percent m/m
percent percent
m/m m/m
(ii)Evaporate Not less Not less Not less than 34.0
partly skimmed than 1.0 than 20.0 percent m/m
- 228 -
milk percent percent
and not m/m
more than
8.0 percent
m/m
(iii)Evaporated Not more Not less Not less than 34.0
skimmed milk than 1.0 than 20.0 percent m/m
percent percent
m/m m/m
(iv)Evaporated Not less Not less Not less than 34.0
high fat milk than 15.0 than 11.5 percent m/m
percent percent
m/m m/m
2. Sweetened Condensed Milk means the product obtained by

partial removal of water from milk of Cow and / or Buffalo with the
addition of sugar or a combination of sucrose with other sugars or by
any other process which leads to a product of the same composition
and characteristics. The fat and/ or protein content of the milk may be
adjusted by addition and / or withdrawal of milk constituents in such a
way as not to alter the whey protein to casein ratio of the milk being
adjusted. It shall have pleasant taste and flavour free from off flavour
and rancidity. It shall be free from any substance foreign to milk. It
may contain food additives permitted in these Regulations and
requirements:—
Product Milk Fat Milk Solids Milk Protein in milk solids

not fat
(1) (2) (3) (4)
(i)Sweetened Not less Not less Not less than 34.0
condensed milk than 9.0 than 31.0 percent m/m
percent percent
m/m m/m
(ii)Sweetened Not more Not less Not less than 34.0
condensed than 1.0 than 26.0 percent m/m
skimmed milk percent percent
m/m m/m
(iii)Sweetened Not less Not less Not less than 34.0
condensed than 3.0 than 28.0 percent m/m
partly skimmed percent percent
milk m/m and m/m
- 229 -
not more
than 9.0
percent
m/m
(iv)Sweetened Not less Not less Not less than 34.0
condensed high than 16.0 than 30.0 percent m/m
fat milk percent percent
m/m m/m
3. Milk Powder - means the product obtained by partial removal

of water from milk of Cow and / or Buffalo. The fat and / or protein
content of the milk may be adjusted by addition and/ or withdrawal of
milk constituents in such a way as not to alter the whey protein to
casein ratio of the milk being adjusted. It shall be of uniform colour
and shall have pleasant taste and flavour free from off flavour and
rancidity. It shall also be free from vegetable oil/ fat, mineral oil,
thickening agents, added flavour and sweetening agent. It may
contain food additives permitted in these Regulations and Appendices.
It shall conform to the microbiological requirements prescribed in
Appendix B. It shall conform to the following requirements:-
Product Moistur Milk Milk Titrabl Solubilit Total

e Fat protei e y ash on
n in acidity Percent dry
milk (ml weigh
solids 0.1N t basis
and NAOH
not fat / 10
gm
solids
not
fat)
(1) (2) (3) (4) (5) (6) (7)
(i) Not more Not Not Not Not less Not
Whole than 4.0 less less more than 99 more
milk percent than than than than
powder m/m 26.0 34.0 18.0 7.3
percen percent percen
t m/m m/m t
- 230 -
(ii)Partly Not more Not Not Not Not less Not
skimmed than 5.0 less less more than 99 more
milk percent than than than than
powder 1.5 34.0 18.0 8.2
t m/m m/m t
and
not
more
than
26.0
percen
t m/m
(iii) Not more not Not Not Not less Not
Skimme than 5.0 more less more than 99 more
d milk percent than than than than
powder 1.5 34.0 18.0 8.2
t m/m m/m t
Regulation 5.1.9: FOODS FOR INFANT NUTRITION
1. Infant Milk Food means the product prepared by spray drying

of the milk of cow or buffalo or a mixture thereof. The milk may be
modified by the partial removal/substitution of different milk solids;
carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin,
maltose and lactose; salts like phosphates and citrates; vitamins A, D,
E, B Group, Vitamin C and other vitamins; and minerals like iron,
copper, zinc and iodine. The source of Mineral Salts and Vitamin
Compounds may be used from:-
1. Calcium (Ca) - Calcium carbonate, Calcium chloride,
Calcium citrate, Calcium phosphate monobasic, Calcium
phosphate dibasic, Calcium phosphate tribasic;
2. Phosphorous (P) - Calcium phosphate monobasic, Calcium
phosphate dibasic, Calcium phosphate tribasic, Magnesium
phosphate dibasic, Potassium phosphate dibasic;
3. Chloride (Cl) - Calcium chloride, Choline chloride,
Magnesium chloride, Manganese chloride, Sodium chloride,
Sodium chloride iodized;
4. Iron (Fe) - Ferrous citrate, Ferrous lactate, Ferrous
sulphate, Ferric pyrophosphate;
- 231 -
5. Magnesium (Mg) - Magnesium chloride, Magnesium oxide,
Magnesium phosphate dibasic;
6. Sodium (Na) - Sodium bicarbonate, Sodium chloride,
Sodium chloride iodized, Sodium citrate, Sodium phosphate
monobasic;
7. Potassium (K) - Potassium phosphate dibasic;
8. Copper (Cu) - Cupric citrate, Cupric sulphate;
9. Iodine (I) - Potassium iodide, Sodium iodide;
10. Zinc (Zn) - Zinc sulphate;
11. Manganese (Mn) - Manganese chloride, Manganese sulphate;
12. Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl
propionate;
13. Provitamin A - Beta-carotene;
14. Vitamin D - Vitamin D2 - Ergocalciferol, Vitamin D3 -
Cholecalciferol, Cholecalciferol-cholesterol;
15. Vitamin E - d-alpha-tocopherol, dl-alpha-tocopherol, d-
alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-
alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;
16.Thiamine (Vitamin B1) - Thiamine chloride hydrochloride,
Thiamine mononitrate;
17.Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate
sodium;
18.Niacin - Nicotinamide, Nicotinic acid;
19.Vitamin B6 - Pyridoxine hydrochloride;
20.Biotin (Vitamin H) - d-biotin;
21.Folacin - Folic acid;
22.Pantothenic acid - Calcium pantothenate, Panthenol;
23.Vitamin B12 - Cyanocobalamin, Hydroxycobalamin;
24.Vitamin K - Phytylmenaquinone;
25.Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium
ascorbate, Ascorbyl-6-palmitate;
26.Choline - Choline bitartrate, Choline chloride;
27.Inositol;
28.Selenium - Sodium selenite.
The product shall be free of lumps and shall be uniform in
appearance. It shall be free from starch and added antioxidants. It
shall also be free from dirt, extraneous matter, preservatives and
added colour and flavour and from any material which is harmful to
- 232 -
human health. It shall not have rancid taste or musty odour. It shall
not contain food additives.
It shall conform to the following requirements, namely:-
1. Moisture, per cent by weight (not more than) 4.5

2. Total milk protein, per cent by weight (not less than) 12.0
3. Milk fat, per cent by weight (not less than) 18.0
4. Total ash, per cent by weight (not more than) 8.5
Ash insoluble in dilute Hydrochloric acid, per cent by
5. weight (not more than) 0.1
6. Solubility:
Solubility Index maximum 2.0 ml
Solubility per cent by weight (not less than) 98.5
7. Vitamin A (as retinol) μg. per 100 g. (not less than) 350 μg
8. Added Vitamin D (expressed as Cholecalciferol or
Ergocalciferol) μg per 100g. (not less than) 4.5 μg
9. Vitamin C, mg per 100 g. (not less than) 35 mg
10. Thiamine, μg per 100 g. (not less than) 185 μg
11. Riboflavin, μg per 100 g. (not less than) 275 μg
12. Niacin, μg per 100 g. (not less than) 1160 μg
13. Pyridoxine μg per 100 g. (not less than) 160 μg
14. Folic acid, μg per 100 g. (not less than) 20 μg
15. Pantothenic acid, mg per 100 g. (not less than) 1.4 mg
16 Vitamin B12, µg per 100 g. (not less than) 0.7 µg

17 Choline, mg per 100 g. (not less than) 32 mg
18 Vitamin K µg per 100 g. (not less than) 18 µg
19 Biotin, µg per 100 g. (not less than) 7.0 µg
20 Sodium mg per 100 g. (not less than) 90 mg
21 Potassium, mg per 100 g. (not less than) 370 mg
22 Chloride, mg per 100 g. (not less than) 250 mg
23 Calcium, mg per 100 g. (not less than) 230 mg
24 Phosphorous, mg per 100 g. (not less than) 115 mg
25 Magnesium, mg per 100 g. (not less than) 22 mg
26 Iron, mg per 100 g. (not less than) 5.0 mg
27 Iodine, µg per 100 g. (not less than) 20 µg
28 Copper, µg per 100 g. (not less than) 280 µg
29 Zinc, mg per 100 g. (not less than) and 2.5 mg
not more than 5.0 mg
30 Manganese, µg per 100g. (not less than) 20 µg
- 233 -
31 Selenium, µg per 100 g. (not less than) 14 µg
32. Bacterial count, per g. (not more than) 10,000
33 Coliform count absent in 0.1 gram
34 Yeast and mould count absent in 0.1 gram
35 Salmonella and Shigella absent in 25 gram
36 E. coli absent in 0.1 gram
37 Staphylococcus aureas absent in 0.1 gram
It shall be packed in hermetically sealed, clean and sound containers

or in flexible pack made from film or combination or any of the
substrate made of Board paper, polyethylene, polyester metallised
film or in such a way to protect from deterioration.
It may be packed in nitrogen or a mixture of nitrogen and carbon
dioxide.
2. INFANT FORMULA means the product prepared by spray

drying of the milk of cow or buffalo or mixture thereof. The milk may
be modified by partial removal/substitution of milk fat with vegetable
oils rich in polyunsaturated fatty acids and/or by different milk solids;
carbohydrates such as sucrose, dextrose and dextrins/ maltodextrin,
maltose and lactose; salts such as phosphates and citrates; vitamins
A, D, E, B and C group and other vitamins; minerals such as iron,
copper, zinc and iodine and others. Vegetables oils rich in
polyunsaturated fatty acids shall be added to partially substitute milk
fat to an extent that the product shall contain a minimum of 12 per
cent by weight of milk fat and a minimum of linoleate content of 1.398
g per 100 g. of the product.
The products shall also contain a minimum of 0.70 I.U. of vitamin E

per 100 kcal. It may contain in addition to the vitamins and minerals
listed, other nutrients may be added when required in order to provide
nutrients ordinarily found in human milk such as, -
1. Carotenes Not less than 0.25 mg/L

2. Fluorine Not less than 0.107 mg/L
Not less than 9 mg/L (only L forms of
3. Amino acids amino acids should be used)
4. Non-protein nitrogen Not less than 173 mg/L
5. Nucleotides Not less than 11.7 mg/L
6. Carnitine Not less than 11.27 µg/L
7. Lactalbumin Not less than 1.4 g/L
8. Lactoferrin Not less than 0.27 g/L
- 234 -
9. Lysozyme Not less than 0.8 g/L
10. Fucose Not less than 1.3 g/L
11. Glucosamine Not less than 0.7 g/L
12. Inositol Not less than 0.39 g/L
13. Citric acid Not less than 0.35 g/L
14. Cholesterol Not less than 88 mg/L
15. Lipid Phosphorus Not less than 7 mg/L
Not less than PGE 150 mg/L
16. Prostaglandins Not less than PGF 400 mg/L
When any of these nutrients is added, the amount of these added

nutrients shall be declared on the label, which should be not less than
mentioned. It may contain medium chain triglycerides, taurine,
molybdenum and chromium.
The source of Mineral Salts and Vitamin Compounds may be used
from:-
(1) Calcium (Ca) - Calcium carbonate, Calcium chloride,

Calcium citrate, Calcium phosphate monobasic, Calcium
phosphate dibasic, Calcium phosphate tribasic;
(2) Phosphorous (P) - Calcium phosphate monobasic,
Calcium phosphate dibasic, Calcium phosphate tribasic,
Magnesium phosphate dibasic, Potassium phosphate dibasic;
(3) Chloride (Cl) - Calcium chloride, Choline chloride,
Magnesium chloride, Manganese chloride, Sodium chloride,
Sodium chloride iodized;
(4) Iron (Fe) - Ferrous citrate, Ferrous lactate, Ferrous
sulphate, Ferric pyrophosphate;
(5) Magnesium (Mg) - Magnesium chloride, Magnesium
oxide, Magnesium phosphate dibasic;
(6) Sodium (Na) - Sodium bicarbonate, Sodium chloride,
monobasic;
(7) Potassium (K) - Potassium phosphate dibasic;
(8) Copper (Cu) - Cupric citrate, Cupric sulphate;
(9) Iodine (I) - Potassium iodide, Sodium iodide;
(10) Zinc (Zn) - Zinc sulphate;
(11) Source of Manganese (Mn) - Manganese chloride,
Manganese sulphate.
- 235 -
Vitamins
propionate;
5. Thiamine (Vitamin B1) - Thiamine chloride hydrochloride,
Thiamin mononitrate;
6. Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate
sodium;
7. Niacin - Nicotinamide, Nicotinic acid;
8. Vitamin B6 - Pyridoxine hydrochloride;
9. Biotin (Vitamin H) - d-biotin;
11. Pantothenic acid - Calcium pantothenate, Panthenol;
16.Inositol;
The product shall be free of lumps and shall be uniform in
appearance. It shall be free from added starch, added colour and
added flavour. It shall not have rancid taste and musty odour.
It may contain food additive listed below, -
Food Additives Maximum level in 100 ml of

the ready-to-drink product
pH – adjusting agents
Sodium hydroxide Limited by good
Sodium hydrogen carbonate manufacturing practice and
Sodium carbonate within the limits for Sodium
Potassium Hydroxide and Potassium in all types of
Potassium hydrogen infant formulae
Carbonate
Potassium Carbonate
Calcium hydroxide
- 236 -
Sodium Citrate
Potassium Citrate
L (+) Lactic Acid Limited by good
L (+) Lactic acid producing manufacturing practice in all
cultures types of infant formulae
Citric Acid
Antioxidants
Mixed tocopherols concentrate 1 mg in all types of infant
and L-Ascorbyl palmitate formulae
Mono and Diglycerides 0.4 gram
It shall conform to the following requirements namely:

Total milk protein, per cent by weight (not less
2. 10.0
than) and
not more than 16.0
3. Total fat, percent by weight (not less than) 18.0
Milk Fat, percent by weight (not less than) 12.0
1.398g
Linoleate per 100 gram (not less than)
Ash insoluble in dilute Hydrochloric acid, per cent by

5 0.1
weight (not more than)
Solubility:
6 2.0 ml
(a) Solubility Index maximum
(b) Solubility per cent by weight (not less than) 98.5
7. Vitamin A (as retinol) µg. per 100 g. (not less than) 350 µg
Added Vitamin D (expressed as Cholecalciferol or

8. 4.5 µg
Ergocalciferol) µg. per 100g. (not less than)
10. Thiamine, µg per 100 g. (not less than) 185 µg
11. Riboflavin, µg per 100 g. (not less than) 275 µg
12. Niacin, µg per 100 g. (not less than) 1160 µg
13. Pyridoxine µg per 100 g. (not less than) 160 µg
14. Folic acid, µg per 100 g. (not less than) 20 µg
- 237 -
16. Vitamin B12, µg per 100 g. (not less than) 0.7 µg
17. Choline, mg per 100 g. (not less than) 32 mg
18. Vitamin K µg per 100 g. (not less than) 18 µg
19. Biotin, µg per 100 g. (not less than) 7.0 µg
Vitamin E (as a-tocopherol compounds) IU per
20. 3.15 IU
100g. (not less than)
21. Sodium mg per 100 g. (not less than) 90 mg
22. Potassium, mg per 100 g. (not less than) 370 mg
23. Chloride, mg per 100 g. (not less than) 250 mg
24. Calcium, mg per 100 g. (not less than) 230 mg
25. Phosphorous, mg per 100 g. (not less than) 115 mg
26. Magnesium, mg per 100 g. (not less than) 22 mg
27. Iron, mg per 100 g. (not less than) 5.0 mg
28. Iodine, µg per 100 g. (not less than) 20 µg
29. Copper, µg per 100 g. (not less than) 280 µg
30. Zinc, mg per 100 g. (not less than) and 2.5 mg
not more than 5.0 mg
31 Manganese, µg per 100g. (not less than) 20 µg
32. Selenium, µg per 100 g. (not less than) 14 µg
34. Coliform count absent in 0.1 gram
35. Yeast and mould count absent in 0.1 gram
36. Salmonella and Shigella absent in 25 gram
37. E. coli absent in 0.1 gram
38. Staphylococcus aureas absent in 0.1 gram
Premature/Low birth weight infant milk substitutes-

Provided that the premature/low birth weight infant milk
substitutes shall also meet the following requirement in addition to the
requirements mentioned above:-
1. Protein shall be 2.25 - 2.75 gram per 100 kcal
2. Mineral contents shall not be less than 0.5 gram per 100
kcal. The Calcium: Phosphorous ratio shall be 2:1. The
Sodium, Potassium and Chloride combined together shall be
not less than 40 milli equivalent per Litre;
3. Whey: Casein ratio shall be 60:40. Essential amino acids
should include taurine, cystine, tyrosine and histidine;
Lactose free infant milk substitute
- 238 -
Lactose and sucrose free infant milk substitute Sucrose
free infant milk substitute
Provided that the lactose free or lactose and sucrose free or
sucrose free infant milk substitutes shall also meet the following
requirement in addition to the requirements mentioned in the
standard, provided that in these three products edible vegetable oil
may be used in place of milk fat and lecithin may be used as an
emulsifier:-
1. Soy protein-based, lactose-free formula shall have soy-
protein and carbohydrate as glucose, dextrose,
dextrin/maltodextrin, maltose and/or sucrose;
2. Lactose-free cow‘s/buffalo‘s milk-based formulas shall have
carbohydrate as glucose, dextrose, dextrin/maltodextrin,
maltose and sucrose.
Hypoallergenic infant milk substitutes
Provided that the Hypoallergenic infant milk substitutes shall also
meet the following requirement in addition to the requirements
mentioned in the standard:-
1. Protein shall be hydrolyzed whey or casein or;
2. 100% free amino acids as a protein source;
It shall be packed in hermetically sealed, clean and sound
containers or in flexible pack made from film or combination or any of
the substrate made of Board paper, polyethylene, polyester metallised
film or in such a way to protect from deterioration. It shall be packed
in nitrogen or a mixture of nitrogen and carbon dioxide.‖
3. MILK-CEREAL BASED COMPLEMENTARY FOOD Milk-cereal

based complementary food commonly called as weaning food or
supplementary food means foods based on milk, cereal and/or
legumes (pulses), soyabean, millets, nuts and edible oil seeds,
processed to low moisture content and so fragmented as to permit
dilution with water, milk or other suitable medium.
Milk-cereal based complementary food is intended to supplement the
diet of infants after the age of six months.
Milk cereal based complementary food are obtained from milk, variety
of cereals, pulses, soyabean, millets, nuts and edible oil seeds after
processing. It may contain edible vegetable oils, milk solid, various
carbohydrates such as sucrose, dextrose, dextrins/ maltodextrin,
maltose and lactose, calcium salts; phosphates and citrates and other
nutritionally significant minerals and vitamins. It shall contain a
- 239 -
minimum of 10 per cent milk protein by weight of the product. It shall
also contain minimum 5 per cent milk fat by weight. It shall not
contain hydrogenated fats containing trans-fatty acids. It may contain
fungal alfa amylase upto a maximum extent of 0.025 percent by
weight, fruits and vegetables, egg or egg products. It may also include
amino acids such as lysine, methionine, taurine, carnitine etc.
The source of Vitamin Compounds and Mineral Salts may be used

from,-
1. Calcium (Ca) - Calcium carbonate, Calcium phosphate
tribasic, Calcium sulphate;
2. Phosphorous (P) - Calcium phosphate tribasic;
3. Chloride (Cl) - Sodium chloride;
4. Iron (Fe) - Hydrogen reduced iron, Electrolytic iron;
5. Magnesium (Mg) - Magnesium chloride, Magnesium oxide,
6. Sodium (Na) - Sodium chloride;
7. Zinc (Zn) - Zinc sulphate;
Vitamins

propionate;
3. Vitamin D - Vitamin D2 -Ergocalciferol, Vitamin D3 -
alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-
tocopheryl succinate, dl-alpha-tocopheryl succinate;
6. Riboflavin (Vitamin B2) -Riboflavin, Riboflavin 5' -phosphate
sodium;
10. Folacin - Folic acid;
12. Vitamin B12 - Cyanocobalamin, Hydroxycobalamin;
13. Vitamin K - Phytylmenaquinone;
14. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium
- 240 -
15. Choline - Choline bitartrate, Choline chloride;
16. Inositol;
17. Selenium- Sodium selenite.
It shall be in the form of powder, small granules or flakes, free from

lumps and shall be uniform in appearance.
It shall be free from dirt and extraneous matter and free from
preservatives and added colour and flavour. It shall be free from any
material, which is harmful to human health.
It may contain the following additives, -
Emulsifiers Maximum level in 100 gm of

the product on a dry weight
basis
Lecithin 1.5 gms
Mono and Diglycerides 1.5 gms
PH – adjusting agents
Sodium hydrogen carbonate
Sodium carbonate
Sodium Citrate
Potassium hydrogen Carbonate
Potassium Carbonate Limited by good manufacturing
Potassium Citrate practice within the limit for
Sodium Hydroxide sodium
Calcium Hydroxide
Potassium Hydroxide
L (+) Lactic Acid
Citric Acid
Antioxidants
Mixed tocopherols concentrate 300 mg /kg fat, singly or in

∞- Tocopherol combination
L-Ascorbyl Palmitate 200mg / kg fat
It shall conform to the following requirements, namely:-

- 241 -
2. Total protein, per cent by weight (not less than) 15.0
3. Fat, per cent by weight (not less than) 7.5
4. Total Carbohydrate, per cent by weight (not less than) 55.0
6. Ash insoluble in dilute Hydrochloric acid, per cent by 0.1
weight (not more than)
7. Crude fibre (on dry basis) per cent by weight (not more
than) 1.0
8. Vitamin A (as retinol) µg per 100 g. (not less than) 350 µg
Added Vitamin D, µg per 100 g. (expressed as

9. Cholecalciferol or Ergocalciferol (not less than) 5 µg
Thiamine (as hydrochloride), mg per 100 g. (not less
11. than) 0.5 mg
12. Riboflavin, mg per 100 g. (not less than) 0.3 mg
13. Niacin, mg per 100 g. (not less than) 3.0 mg
14. Folic acid µg per 100 g. (not less than) 20 µg
16. Zinc mg per 100 g. (not less than) 2.5 mg
and not more than 5.0 mg
0.1
18. Coliform count absent in gram
0.1
19. Yeast and mould count absent in gram
0.1
21. E. coli absent in gram
0.1
22. Staphylococcus aureas absent in gram
It shall be packed in hermetically sealed, clean and sound containers

or in flexible pack made from film or combination or any of the
substrate made of Board paper, polyethylene, polyester metallised film
or in such a way to protect from deterioration.
4. PROCESSED CEREAL BASED COMPLEMENTARY FOOD

commonly called as weaning food or supplementary food means foods
based on cereal and/or legumes (pulses), soyabean, millets, nuts and
edible oil seeds, processed to low moisture content and so fragmented
as to permit dilution with water, milk or other suitable medium.
Processed cereal based complementary food are intended to
- 242 -
supplement the diet of infants after the age of six months and up to
the age of two years.
Processed cereal based complementary food are obtained from variety
of cereals, pulses, soyabean, millets, nuts and edible oil seeds after
processing. It shall contain milled cereal and legumes combined not
less than 75 percent. Where the product is intended to be mixed with
water before consumption, the minimum content of protein shall not
be less than 15% on a dry weight basis and the PER shall not be less
than 70% of that of casein. The sodium content of the products shall
not exceed 100 mg/100 gram of the ready-to-eat product.
Hydrogenated fats containing trans-fatty acids shall not be added to

the products. It may also contain following ingredients: - protein
concentrates, essential amino acids (only natural L forms of amino
acids shall be used), iodized salt; milk and milk products; eggs; edible
vegetable oils and fats; fruits and vegetables; various carbohydrates
such as sucrose, dextrose, dextrin, maltose dextrin, lactose, honey,
corn syrup; malt; potatoes.
The source of Vitamin Compounds and Mineral Salts may be used
from,-
1. Calcium (Ca) - Calcium carbonate, Calcium phosphate
tribasic, Calcium sulphate;
2. Phosphorous (P) - Calcium phosphate tribasic, Phosphoric acid;
3. Chloride (Cl) - Sodium chloride, Hydrochloric acid;
4. Iron (Fe) - Hydrogen reduced iron, Electrolytic iron;
5. Sodium (Na) - Sodium chloride;
6. Zinc (Zn) - Zinc acetate, Zinc chloride, Zinc oxide, Zinc
sulphate;
Vitamins
propionate;
- 243 -
sodium;
16.Inositol;
17.Selenium- Sodium selenite.
It shall be in the form of powder, small granules or flakes, free from

lumps and shall be uniform in appearance.
All ingredients, including optional ingredients, shall be clean, safe,

suitable and of good quality. It shall be free from preservatives, added
colour and flavour.
It may contain the following food additives:-
Maximum Level in a 100 g of

Name of the Food Additives Product on a dry weight basis
Emulsifiers
Lecithin 1.5 gram
Mono and Diglycerides 1.5 gram
pH Adjusting Agents
Limited by good manufacturing
practice and within the limits for
Sodium hydrogen carbonate sodium
Potassium hydrogen carbonate} Limited by good manufacturing
Calcium carbonate} practice
L(+) lactic acid 1.5 gm
Citric acid 2.5 gm
Antioxidants
Mixed tocopherols concentrate} 300 mg/kg fat, singly or in
Alpha-tocopherol} combination
L-Ascorbyl palmitate 200 mg/kg fat
- 244 -
L-Ascorbic acid and its sodium 50 mg, expressed as ascorbic acid
and potassium salts and within limits for sodium
Enzymes
Limited by good manufacturing
Malt carbohydrates practice
Leavening Agents
Ammonium carbonate} Limited by good manufacturing
Ammonium hydrogen carbonate} practice
It shall also conform to the following requirements namely:-

2. Total protein, per cent by weight (not less than) 15.0
3. Total Carbohydrate, per cent by weight (not less 55.0
than)
5. Ash insoluble in dilute Hydrochloric acid, per cent 0.1
by weight (not more than) 0.1
6. Crude fibre (on dry basis) per cent by weight 1.0
(not more than)
7. Vitamin A (as retinol) µg per 100 g. (not less 350 µg
than)
8. Added Vitamin D, µg per 100 g. (expressed as
Cholecalciferol or Ergocalciferol (not less than) 5 µg
10. Thiamine (as hydrochloride), mg per 100 g. (not 0.5 mg
less than)
11. Riboflavin, mg per 100 g. (not less than) 0.3 mg
12. Niacin, mg per 100 g. (not less than) 3.0 mg
13. Folic acid µg per 100 g. (not less than) 20.0 µg
15. Zinc mg per 100 g. (not less than) 2.5 mg
and not more than 5.0 mg
17. Coliform count absent in 0.1 gram
18. Yeast and mould count absent in 0.1 gram
20. E. coli absent in 0.1 gram
21. Staphylococcus aureas absent in 0.1 gram
It shall be packed in hermetically sealed clean and sound containers or

in flexible pack made from film or combination of any or the substrate
made of board paper, polyethylene, polyester, metalised film or
aluminum foil in such a way to protect from deterioration.‖
- 245 -
5. Follow-Up Formula-Complementary Food‖ means the
product prepared by spray drying of the milk of cow or buffalos or
mixture thereof. It may contain vegetable protein. Follow-up formula
based on milk shall be prepared from ingredients mentioned below
except that a minimum of 3 gram per 100 available Calories (or 0.7
gram per 100 kilojoules) of protein shall be derived from whole or
skimmed milk as such, or with minor modification that does not
substantially impair the vitamin or mineral content of the milk and
which represents a minimum of 90% of the total protein.
Follow-up formula for use as a liquid part of the complementary diet

for infants after the age of six months and up to the age of two
years when prepared in accordance with the instructions for use, 100
ml of the ready-for-consumption product shall provide not less than
60 kcal (or 250 kJ) and not more than 85 kcal (or 355 kJ).
Follow-up formula shall contain the following nutrients

indicated below,
(1) Protein - Not less than 3.0 gram per 100 available calories (or
0.7 gram per 100 available kilojoules).
Not more than 5.5 g per 100 available calories (or 1.3
g per 100 available kilojoules).
(Protein shall be of nutritional quality equivalent to that of casein or a
greater quantity of other protein in inverse proportion to its nutritional
quality. The quality of the protein shall not be less than 85% of that of
casein).
Essential amino acids may be added to follow-up formula to improve
its nutritional value. Only L forms of amino acids shall be used.
(2) Fat - Not less than 4 g per 100 Calories (0.93 gram per 100
available kilojoules)
Not more than 6 gram per 100 calories (1.4 gram per 100
available kilojoules)
Linoleic acid (in the form of glyceride) - Not less than 310 mg
(in the form per 100 Calories)
(or 74.09 mg per 100 available of
glyceride)
The products shall contain nutritionally available carbohydrates
- 246 -
suitable for the feeding of the older infant and young child in such
quantities as to adjust the product to the energy density in
accordance with the requirements given above.
It may also contain other nutrients when required to ensure that
the product is suitable to form part of a mixed feeding scheme
intended for use after six months of age. When any of these nutrients
is added, the food shall contain not less than Recommended Dietary
Allowances (RDA) amounts of these nutrients.
The source of Mineral Salts and Vitamin Compounds may be used
from, -
1. Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium
citrate, Calcium phosphate monobasic, Calcium phosphate
dibasic, Calcium phosphate tribasic;
2. Phosphorous (P)- Calcium phosphate monobasic, Calcium
phosphate dibasic, Calcium phosphate tribasic, Magnesium
phosphate dibasic, Potassium phosphate dibasic;
3. Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium
chloride, Manganese chloride, Sodium chloride, Sodium
chloride iodized;
4. Iron (Fe)- Ferrous citrate Ferrous lactate, Ferrous sulphate,
Ferric pyrophosphate;
5. Magnesium (Mg)- Magnesium chloride, Magnesium oxide,
6. Sodium (Na)- Sodium bicarbonate, Sodium chloride,
monobasic;
7. Potassium (K)- Potassium phosphate dibasic;
8. Copper (Cu)- Cupric citrate, Cupric sulphate;
9. Iodine (I)-Potassium iodide, Sodium iodide;
10.Zinc (Zn)- Zinc sulphate;
11. Source of Manganese (Mn)- Manganese chloride, Manganese
sulphate.
Vitamins
propionate;
4. VitaminE-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-
- 247 -
tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-
tocopheryl succinate, dl-alpha-tocopheryl succinate;
sodium;
7. Niacin-Nicotinamide, Nicotinic acid;
16.Inositol;
The product shall be free of lumps and shall be uniform in appearance.

It shall be free from added starch and added colour and flavour. It
shall not have rancid taste and musty odour.
It may contain the following additives, -
Maximum Level in 100 ml of

Product Ready-for-Consumption
pH-Adjusting Agents
Sodium hydrogen carbonate} Limited by good Manufacturing
Sodium carbonate} Practice within the limit for
Sodium citrate} sodium
Potassium hydrogen
carbonate}
Potassium carbonate}
Potassium citrate}
Sodium hydroxide}
Calcium hydorxide}
Potassium hydroxide}
L(+) Lactic acid}
Citric acid}
- 248 -
Antioxidants
Mixed tocopherols concentrate} 3 mg singly or in combination
∞ - Tocopherol}
L-Ascorbyl palmitate} 5 mg singly or in combination.
It shall also conform to the following requirements,-

————————————————————————————----------—
S. No. Characteristics Requirements
—————————————————--------------------------------------
2. Total milk protein, per cent by weight (not less than) 13.5
and
(not more than) 24.75
3. Total fat, per cent by weight (not less than) and 18.0
(not more than) 27.0
Linoleate per 100 gm (not less than) 1.398
5. Ash insoluble in dilute Hydrochloric acid, per cent by
weight (not more than) 0.1
6. Solubility:
Solubility Index maximum 2.0 ml.
Solubility per cent by weight (not less than) 98.5
7. Vitamin A (as retinol) µg per 100 g. (not less than) 350 µg
8. Added Vitamin D (expressed as Cholecalciferol or
Ergocalciferol)
µg per 100 g. (not less than) 4.5 µg
10. Thiamin, mcg per 100 g. (not less than) 180 µg
11. Riboflavin, µg per 100 g. (not less than) 270 µg
12. Niacin, µg per 100 g. (not less than) 1125µg
13. Pyridoxine µg per 100 g. (not less than) 202.50

µg
14. Folic acid, µg per 100 g. (not less than) 20.0 µg
16. Vitamin B12, µg per 100 g. (not less than) 0.675µg
17. Choline, mg per 100 g. (not less than) 32 mg
18. Vitamin K µg per 100 g. (not less than) 18µg
19. Biotin, µg per 100 g. (not less than) 6.75µg
20. Vitamin E (as a- tocopherol compounds) I.U. per 3.15 IU
100g (not less than)
- 249 -
21. Sodium, mg per 100 g. (not less than) 90 mg
22. Potassium, mg per 100 g. (not less than) 360 mg
247.50
23. Chloride, mg per 100 g. (not less than)
mg
24. Calcium, mg per 100 g. (not less than) 405 mg
25. Phosphorous, mg per 100 g. (not less than) 270 mg
26. Magnesium, mg per 100 g. (not less than) 27 mg
27. Iron, mg per 100 g. (not less than) 5 mg
28. Iodine, µg per 100 g. (not less than) 22.50µg
29. Copper, µg per 100 g. (not less than) 280µg
30. Zinc, mg per 100 g. (not less than) and 2.5 mg
(not more than) 5.0 mg
31. Manganese, µg per 100 g. (not less than) 20µg
32. Selenium, µg per 100 g. (not less than) 14µg
34. Coliform count absent in 0.1gram
35. Yeast and mould count absent in 0.1gram
37. E. coli absent in 0.1gram
38. Staphylococcus aureas absent in 0.1gram
It shall be packed in hermetically sealed, clean and sound

containers or in flexible pack made from film or combination or any of
the substrate made of Board paper, polyethylene, polyester metallised
film or in such a way to protect from deterioration. It shall be packed
in nitrogen or a mixture of nitrogen and carbon dioxide.
Regulation 5.1.10: BUTTER, GHEE & MILK FATS
1 Butter means the fatty product derived exclusively from milk of

Cow and/or Buffalo or its products principally in the form of an
emulsion of the type water-in-oil. The product may be with or without
added common salt and starter cultures of harmless lactic acid and /
or flavour producing bacteria. Table butter shall be obtained from
pasteurised milk and/ or other milk products which have undergone
adequate heat treatment to ensure microbial safety. It shall be free
from animal, body fat, vegetable oil and fat, mineral oil and added
flavour. It shall have pleasant taste and flavour free from off flavour
and rancidity. It may contain food additives permitted in these
requirements prescribed in Appendix B.
- 250 -
Provided that where butter is sold or offered for sale without any
indication as to whether it is table or desi butter, the standards of
table butter shall apply.
It shall conform to the following requirements:
Milk solids Common

Product Moisture Milk Fat not Fat salt
(1) (2) (3) (4) (5)
Not more Not less Not more
than than than 1.5 Not more
Table 16.0 percent 80.0 percent percent than 3.0
Butter m/m m/m m/m percent m/m
Not less
Desi than
Cooking 76.0 percent
Butter – m/m – –
2. GHEE means the pure clarified fat derived solely from milk or
curd or from desi (cooking) butter or from cream to which no colouring
matter or preservative has been added. The standards of quality of
ghee produced in a State or Union Territory specified in column 2 of
the Table below shall be as specified against the said State or Union
Territory in the corresponding Columns 3,4,5 and 6 of the said Table.
S.No. Name of Butyro Minimum Percentage of

the State/ Refractometer Reichert
Union reading at Value
0
Territory 40 C
FFA as Moisture
oleic (Max.)
acid
(max.)
(1) (2) (3) (4) (5) (6)
1. Andhra 40.0 to 43.0 24 3 0.5
Pradesh
2. Andaman & 41.0 to 44.0 24 3 0.5
Nicobar
Islands
3. Arunachal 40.0 to 43.0 26 3 0.5
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Pradesh
4. Assam 40.0 to 43.0 26 3 0.5
5. Bihar 40.0 to 43.0 28 3 0.5
6. Chandigarh 40.0 to 43.0 28 3 0.5
7. Chattisgarh 40.0 to 44.0 26 3 0.5
8. Dadra and 40.0 to 43.0 24 3 0.5
Nagar haveli
9. Delhi 40.0 to 43.0 28 3 0.5
10. a) Goa 40.0 to 43.0 26 3 0.5
b) Daman & 40.0 to 43.5 24 3 0.5
Diu
11. Gujarat 40.0 to 43.5 24 3 0.5
a)Areas
other than
cotton tract
areas
b) Cotton 41.5 to 45.0 21 3 0.5
tract areas
12. Haryana
a)Areas 40.0 to 43.0 28 3 0.5
other than
cotton tract
areas
b) Cotton 40.0 to 43.0 26 3 0.5
tract areas
13. Himachal 40.0 to 43.0 26 3 0.5
Pradesh
14. Jammu & 40.0 to 43.0 26 3 0.5
Kashmir
15. Jharkhand 40.0 to 43.0 28 3 0.5
16. Karnataka
a)Areas 40.0 to 43.0 24 3 0.5
other than
Belgaum
district
b)Belgaum 40.0 to 44.0 26 3 0.5
district
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17. Kerela 40.0 to 43.0 26 3 0.5
18. Lakshwadeep 40.0 to 43.0 26 3 0.5
19. Madhya
Pradesh 40.0 to 44.0 26 3 0.5
a)Areas
other than
cotton tract
areas
b) Cotton 41.5 to 45.0 21 3 0.5
tract areas
20. Maharashtra
a)Areas 40.0 to 43.0 26 3 0.5
other than
cotton tract
areas
b) Cotton 41.5 to 45.0 21 3 0.5
tract areas
21. Manipur 40.0 to 43.0 26 3 0.5
22. Meghalya 40.0 to 43.0 26 3 0.5
23. Mizoram 40.0 to 43.0 26 3 0.5
24. Nagaland 40.0 to 43.0 26 3 0.5
25. Orisssa 40.0 to 43.0 26 3 0.5
26. Pondicherry 40.0 to 43.0 26 3 0.5
27. Punjab 40.0 to 43.0 28 3 0.5
28. Rajasthan
a)Areas 40.0 to 43.0 26 3 0.5
other than
Jodhpur
District
b) Jodhpur 41.5 to 45.0 21 3 0.5
district
29. Tamil Nadu 41.0 to 44.0 24 3 0.5
30. Tripura 40.0 to 43.0 26 3 0.5
31. Uttar 40.0 to 43.0 26 3 0.5
Pradesh
32. Uttarakhand 40.0 to 43.0 26 3 0.5
- 253 -
33. West Bengal
a)Areas 40.0 to 43.0 28 3 0.5
other than
Bishnupur
sub division
b) Bishnupur 41.5 to 45.0 21 3 0.5
sub division
34. Sikkim 40.0 to 43.0 28 3 0.5
Explanation.—By cotton tract is meant the areas in the States where

cotton seed is extensively fed to the cattle and so notified by the State
Government concerned.
3. Milkfat / Butter oil and Anhydrous Milk fat / Anhydrous

Butter oil means the fatty products derived exclusively from milk
and/ or products obtained from milk by means of process which result
in almost total removal of water and milk solids not fat. It shall have
pleasant taste and flavour free from off odour and rancidity. It shall be
free from vegetable oil/ fat, animal body fat, mineral oil, added flavour
and any other substance foreign to milk. It may contain food additives
conform to the following requirements:–
Requirements Milk fat/Butter Oil Anhydrous milk

fat/ Anhydrous
Butter Oil
(1) (2) (3)
(i) B.R reading at 40-44 40-44
40°C
(ii) Moisture m/m Not more than 0.4 Not more than 0.1
percent percent
(iii) Milk Fat m/m Not less than 99.6 Not less than 99.8
percent percent
(iv) Reichert Value Not less than 24 Not less than 24
(v) F.F.A as oleic acid Not more than 0.4 Not more than 0.3
percent percent
(vi) Peroxide Value Not more than 0.6 Not more than 0.3
(milli eqvt of Oxygen/ percent percent
Kg fat)
- 254 -
(vii) Boudouins Test Negative Negative
Regulation 5.1.11: CHAKKA & SHRIKHAND
1. CHAKKA—means a white to pale yellow semi-solid product of

good texture and uniform consistency obtained by draining off the
whey from the Yoghurt obtained by the lactic fermentation of cow‘s
milk, buffalo‘s milk, skimmed milk and recombined or standardised
milk which has been subjected to minimum heat treatment equivalent
to that of pasteurisation. It shall have pleasant Yoghurt/Dahi like
flavour. It shall not contain any ingredient foreign to milk. It shall be
free from mouldness and free from signs of fat or water seepage or
both. It shall be smooth and it shall not appear dry. It shall not contain
extraneous colour and flavours. It shall conform to the following
requirements, namely :-
Skimmed milk
Chakka Chakka
Total solids, per cent by
(i) weight Min. 30 Min. 20
Milk fat (on dry basis)
(ii) per cent by weight Min. 33 Max.5
Milk protein (on dry basis)
(iii) per cent by weight Min. 30 Min. 60
Titrable acidity (As lactic
(iv) acid)per cent by weight Max. 2.5 Max. 2.5
Total ash (on dry basis) per
(v) cent by weight Max. 3.5 Max. 5.0
Chakka when sold without any indication shall conform to the
standards of Chakka.
2. SHRIKHAND-means the product obtained from chakka or

Skimmed Milk Chakka to which milk fat is added. It may contain fruits,
nuts, sugar, cardamom, saffron and other spices. It shall not contain
any added colouring and artificial flavouring substances. It shall
conform to the following specifications, namely:-
(i) Total solids, per cent by weight Not less than 58

Not less than
(ii) Milk fat (on dry basis) per cent by weight 8.5
(iii) Milk protein (on dry basis) per cent by weight Not less than 9
- 255 -
Titrable acidity (on dry basis) per cent by Not more
(iv) weight than1.4
Sugar (Sucrose) (on dry basis) per cent by Not more than
(v) weight 72.5
Not more than
(vi) Total ash (on dry basis) per cent by weight 0.9
In case of Fruits Shrikhand it shall contain Milk fat (on dry basis) per
cent by weight... Not less than 7.0 and Milk Protein (on dry basis) per
cent by weight... Not less than 9.0.
Regulation 5.1.12: FERMENTED MILK PRODUCTS
1. Yoghurt1 means a coagulated product obtained from toned

milk, pasteurized or boiled milk by lactic acid fermentation through
lactobacillus bulgaricus delbruckii var-bulgaricus and Streptococcus
thermophillus. It may also contain cultures of Bifidobacterium bifidus
and Lactobacillus acidophilus and if added, the declaration to this
effect shall be made on the label. The product shall have smooth
surface and custard like consistency with no whey separation. It may
also contain –
(i) Milk powder, skimmed milk powder, whey powder,
whey proteins, water soluble milk proteins,
caseinmates, manufactured from pasteurized products
and lactose enzyme preparation;
(ii) Sugar, corn-syrup or glucose syrup in case of
sweetened, flavoured and fruit yoghurt only;
(iii) Fruits, fruit pulp, jam, fruit syrup, fruit juice etc. in
flavoured and fruit yoghurt only;
(iv) Permitted colours and flavours in flavoured and fruit
yoghurt only.
It may contain permitted stabilizers upto a maximum limit of 0.5
percent by weight. It shall also meet the following requirements,
namely:-
Yoghurt Yoghurt Yoghurt Fruit

Plain skimmed Sweetened yoghurt
and/or
flavoured
(i) Total milk solids 13.5 11.0 13.5 10.0
1
This standard for Yoghurt is currently in force, the revised standard vide GSR 356 (E) dated 7th
June, 2005 is pending final approval and are currently deferred till 31st January, 2011
- 256 -
percent by weight not
less than
(ii) Milk fat, percent by 3.0 0.5 3.0 1.5
weight, not less than
(iii) Sugar, percent by - - 6.0 6.0
(iv) Protein, percent by 3.2 3.2 3.2 2.6
Titrable acidity of the product shall be from 0.8 to 1.2 percent by

weight (as lactic acid). The specified lactic acid bacterial count per
gram of the product shall not be less than 10,00,000 and Escherichia.
Coli shall be absent in the product.
The type of yoghurt shall be clearly indicated on the label otherwise
standard of Plain yoghurt shall apply.
Note – The yoghurt subjected to heat treatment after fermentation at
temperature not less than 650C shall be labeled as ―Thermised or Heat
Treated Yoghurt‖ and shall conform to the above parameters except
the minimum requirement of specific lactic acid bacterial count per
gm.
Yoghurt2 means a coagulated product obtained from pasteurised or

boiled milk or concentrated milk, pasteurised skimmed milk and /or
pasteurised cream or a mixture of two or more of these products by
lactic acid fermentation through the action of Lactobacillus bulgaricus
and Steptococcus thermophilus. It may also contain cultures of
Bifidobacterium bifidus and Lactobacillus acidophilus and if added a
declaration to this effect shall be made on the label. The
microorganisms in the final product must be viable and abundant. It
may contain milk powder, skimmed milk powder, unfermented
buttermilk, concentrated whey, whey powder, whey protein, whey
protein concentrate, water soluble milk proteins, edible casein, and
caseinates manufactured from pasteurised products. It may also
contain sugar, corn syrup or glucose syrup in sweetened yoghurt or
fruits in fruits yoghurt. It shall have smooth surface and thick
consistency without separation of whey. It shall be free from vegetable
oil/ fat, animal body fat, mineral oil and any other substance foreign to
milk. The product may contain food additives permitted in Appendix
A. It shall conform to the microbiological requirements prescribed in
Appendix B. It shall conform to the following requirements:—
2
This is the revised standard for Yoghurt vide GSR 356 (E) dated 7th June, 2005, pending final approval
and are currently deferred till 31st January, 2011
- 257 -
Product Milk Fat Milk solids Milk Sugar
not fat protein
(1) (2) (3) (4) (5)
Not less
(i) Yoghurt Not less than 3.0 Not
8.5
less than
percent than 3.2 –
percent m/m m/m percent
m/m
(ii) Partly Not less than 0.5 Not less than Not less
skimmed percent m/m & 8.5 than 3.2 –
Not more than percent
Yoghurt 3.0 percent m/m percent m/m m/m
Not less than Not less
(iii) Skimmed Not more than than 3.2
Yoghurt 0.5 percent m/m 8.5
percent m/m percent –
m/m
(iv) Sweetened Not less than 3.0 Not less than Not less Not less
Flavoured 8.5 percent than 3.2 than 6.0
Yoghurt percent m/m m/m percent percent
m/m m/m
Not less Not less

(v) Fruit Not less than 1.5 Not
8.5
less than
percent than 2.6 than 6.0
Yoghurt percent m/m m/m percent percent
m/m m/m
Provided that Titrable acidity as lactic acid shall not be less than 0.85
percent and not more than 1.2 percent. The specific lactic acid
producing bacterial count per gram shall not be less than 10,00,000.
Provided further that the type of Yoghurt shall be clearly indicated on
the label otherwise standards of plain Yoghurt shall apply. The Yoghurt
subjected to heat treatment after fermentation at temperature not less
than 65 degree C shall be labelled as Thermised or Heat Treated
Yoghurt and shall conform to the above parameters except the
minimum requirement of specific lactic acid producing count per gram.
- 258 -
Regulation 5.1.13: WHEY PRODUCTS
1. Whey Powder means the product obtained by spray or roller

drying sweet whey or acid whey from which major portion of milk fat
has been removed. Sweet Whey means the fluid separated from the
curd after the coagulation of milk, cream, skimmed milk or buttermilk
in the manufacture of cheese, casein or similar products, principally
with non-animal rennet type enzymes.
Acid Whey is obtained after coagulation of milk, cream, skimmed milk
or buttermilk, principally with acids of the types used for manufacture
of edible acid casein, chhana, paneer, or fresh cheese. It shall be of
uniform colour with pleasant taste and flavour free from off flavour
and rancidity. It may contain food additives permitted in Appendix A.
Appendix B. It shall conform to the following requirements:—
Requirement Whey Powder Acid Whey Powder

(1) (2) (3)
Not more than

(i) Moisture 5.0 percent Not more than 4.5 percent
Not more than Not more than 2.0 percent

(ii) Milk Fat 2.0 percent m/m m/m
Not less than
(iii) Milk Protein (N x 10.0 percent Not less than 7.0 percent
6.38) m/m m/m
Not more than Not more than 15.0

(iv) Total Ash 9.5 percent m/m percent m/m
(v) pH (in 10.0%
solution) Not less than 5.1 Not more than 5.1
(vi) Lactose content Not less than

expressed as anhydrous 61.0 percent Not less than 61.0 percent
Lactose m/m m/m
Note: (i) Although the powders may contain both anhydrous
lactose and lactose monohydrates, the lactose content is
expressed as anhydrous lactose.
(ii) 100 parts of lactose monohydrate contain 95 parts of
anhydrous lactose.
- 259 -
Regulation 5.1.14: CASEIN PRODUCTS
1. Edible Casein Products mean the products obtained by

separating, washing and drying the coagulum of skimmed milk.
2. Edible acid casein means the product obtained by separating,

washing and drying the acid precipitated coagulum of skimmed milk.
3. Edible non-animal rennet casein means the product obtained

after washing and drying the coagulum remaining after separating the
whey from the skimmed milk which has been coagulated by non-
animal rennet or by other coagulating enzymes
4. Edible caseinate means the dry product obtained by reaction of

edible casein or fresh casein curd with food grade neutralising agents
and which have been subjected to an appropriate heat treatment. It
shall be qualified by the name of the cation and the drying process
used (Spray or Roller dried).
The products shall be white to pale cream or have greenish tinge;
free from lumps and any unpleasant foreign flavour, it may contain
food additives permitted in these Regulations and Appendices. It shall
B. It shall conform to the following requirements:—
Non-animal
rennet
Requirements Casein Acid Casein Caseinate
(1) (2) (3) (4)
Not more than Not more than Not more than

12.0 percent 12.0 percent 8.0 percent
(i) Moisture m/m m/m m/m
Not more than Not more than

Not more than 2.0 percent 2.0 percent
(ii) Milk Fat 2.0 percent m/m m/m m/m
(iii) Milk Protein Not less than Not less than Not less than
(Nx6.38) on dry 84.0 90.0 88.0
weight basis percent m/m percent m/m percent m/m
Not less than Not less than Not less than

(iv) Casein in 95.0 95.0 95.0
Protein percent m/m percent m/m percent m/m
- 260 -
Not more than
(v) Ash including Not less than 7.5 2.5
P2O5 percent m/m percent m/m –
Not more than Not more than Not more than

1.0 1.0 percent 1.0 percent
(vi) Lactose percent m/m m/m m/m
Not more than
(vii) Free Acid ml 0.27
0.1N NaOH / gm – percent –
(viii) pH Value Not more than

in 10% – – 8.0
PART 5.2: FATS, OILS AND FAT EMULSIONS
Regulation 5.2.1 Definition
(1) ―De-oiled meal‖ means the residual material left over when
oil is extracted by a solvent from any oil-bearing material;
(2) ―Hydrogenation‖ means the process of addition of hydrogen

to an edible vegetable oil using a catalyst to produce a fat
with semi-solid consistency;
(3) ―Margarine‖ means an emulsion of edible oils and fats with

water;
(4) ―Refined vegetable oil‖ means any vegetable oil which is

obtained by expression or solvent extraction of vegetable oil
bearing materials, deacidified with alkali and/or by physical
refining and/or by miscella refining using permitted food
grade solvents followed by bleaching with absorbent earth
and/or activated carbon and deodorized with steam without
using any other chemical agents
- 261 -
(5) ―Refining‖ means a process by which an expressed
vegetable oil or a solvent-extracted oil is deacidified-
(i) With alkali, or
(ii) by physical refining, or both, or
(iii) By miscella refining using permitted food grade solvent,
followed by bleaching with absorbent earth and/or activated
carbon or both of them and deodorized with steam without
using any other chemical agent;
(iv) refining includes the process of degumming using
phosphoric acid
(6) ―Solvent-extracted oil‖ means any vegetable oil obtained

from oil-bearing material by the process of extraction by a
solvent;
(7) ―Solvent-extracted edible flour‖ means the ground

material obtained from specially prepared deoiled meal, that
is, the residual material left over when oil is extracted by a
solvent from oil cake immediately following the single-
pressing of good quality edible oilseeds;
(8) ―Vegetable oils‖ means oils produced from oilcakes or

oilseeds or oil-bearing materials of plant origin and
containing glycerides;
(9) ―Vegetable oil product‖ means any product obtained for

edible purposes by subjecting one or more edible oils to any
or a combination of any of the processes or operations,
namely, refining, blending, hydrogenation or
- 262 -
interesterification and winterization (process by which edible
fats and oils are fractioned through cooling), and includes any
other process which may be notified by the Central
Government in the official Gazette;
Regulation 5.2.2 OILS:
1. COCONUT OIL (Naryal Ka tel) means the oil expressed from

copra obtained from the kernel of Cocos mucifera nuts. It shall be
clear and free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances, or mineral
oil. It shall conform to the following standards:-
Butyro-refractometer
reading at 40oC. 34.0 to 35.5
OR
o
Refractive Index at 40 C 1.4481-1.4491
Saponification value Not less than 250
Iodine value 7.5 to 10.
Polenske Value Not less than 13
Unsaponifiable matter Not more than 1.0 per cent.
Acid value Not more than 6.0 per cent.
Test for argemone oil shall be negative.

However, it may contain food additives permitted in these Regulations
and Appendices
Further, if the oil is obtained by the method of solvent extraction and
the oil imported into India whether obtained by solvent extraction or
otherwise, it shall be supplied for human consumption only after
refining and shall conform to the standards laid down under
Regulation 5.2.2 (16). The oil so refined shall not contain Hexane
more than 5.00 ppm.
2. COTTON SEED OIL (Binola Ka Tel) means the oil extracted

from clean, sound delinted and decorticated cotton seeds (genus
Gossypium). It shall be refined. It shall be clear, free from rancidity,
suspended or other foreign matter, separated water, added colouring
or flavouring substances or mineral oil. It shall conform to the
following standards:-
- 263 -
reading at 40oC. 55.6 to 60.2
OR
o
Refractive Index at 40 C 1.4630-1.4660
Saponification value 190 to 198
Iodine value 98 to 112.
Acid value Not more than 0.50 per cent.
There shall be no turbidity after keeping the filtered sample at 30oC
for 24 hours
Bellier Test (Turbidity
19.0 oC -21.0 oC
temperature-Acetic acid method)
Test for Argemone oil shall be negative

and Appendices

more than 5.00 ppm.
3. GROUNDNUT OIL (moongh-phali-ka tel) means the oil

expressed from clean and sound groundnuts (Arachis hypogoes). It
shall be clear, free from rancidity, suspended or other foreign matter,
separated water added colouring or flavouring substances or mineral
reading at 40 oC 54.0 to 57.1
Or
Refractive Index at 40oC 1.4620-1.4640
Iodine value 85 to 99.
- 264 -
Acid value Not more than 6.0 percent
Bellier test Turbidity
temperature Acetic acid 39oC to 41oC
method

and Appendices

more than 5.00 ppm.
4. LINSEED OIL (Tisi ka tel) means the oil obtained by process

of expressing clean and sound linseed (Linum usitatissimum). It shall
be clear, free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substance, or mineral
reading at 40 oC 69.5-74.3
Or
Iodine value Not less than 170

and Appendices

- 265 -
more than 5.00 ppm.
5. MAHUA OIL means the oil expressed from clean and sound
seeds or nuts of Madhuca (Bassi latifolia or B. longifolia or a mixture of
both). It shall be clear and shall be free from rancidity, suspended or
other foreign matter, separated water, added colouring or flavouring
substances, or mineral oil. It shall be refined and shall conform to the
Or
o
Refractive Index at 40 C 1.4590 - 1.4611
Iodine value 58 to 70
Unsaponifiable matter Not more than 2.0 per cent
Acid value Not more than 0.50 per cent
Test for argemone oil shall be negative

and Appendices

more than 5.00 ppm.
6 RAPE-SEED OIL (Toria Oil) MUSTARD OIL (Sarson ka tel)

means the oil expressed from clean and sound mustard seeds,
belonging to the compestris, juncea or napus varieties of Brassica. It
shall be clear free from rancidity, suspended or foreign matter,
separated water, added colouring or flavouring substances or mineral
Butyro-refractometer reading at 40 oC 58.0 to 60.5

OR
o
Refractive index at 40 C 1.4646 to
1.4662
- 266 -
96-112:
Iodine value Polybromide test shall be
neagative
Not more than 1.2 per cent
Unsaponifiable matter
by weight
Bellier test (Turbidity temperature
23.0 oC to 27.5 oC
– Acetic acid Method)
Test for Argemone oil Negative
Test for Hydrocyanic Acid Negative

and Appendices
more than 5.00 ppm.
7. RAPESEED or MUSTARD OIL - LOW ERUCIC ACID means the oil

obtained from clean and sound low erucic acid oil bearing seeds of
rapeseed belonging to compestris, juncea, or napus varieties of
Brassica by the method of expression or solvent extraction and it shall
be clear, free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or mineral
oil and shall contain not more than 2 % erucic acid (as % of total fatty
acids) and shall conform to the following standards, namely:-
Butyro-refractometer reading at 40 oC 58.6 to 61.7

OR
o
Refractive index at 40 C 1.465 to 1.467
Iodine value (Wij‘s method) 105 to 126

Saponification value 182-193
Unsaponifiable matter Not more than 20g/kg
- 267 -
Bellier test (Turbidity temperature
Not more than 19.0 oC
– Acetic acid Method)
Test for Argemone oil Negative
Test for Hydrocyanic Acid (Ferric
Passes the test
Chloride test)
Further, Rapeseed oil obtained by solvent extraction shall be supplied

for human consumption only if it is refined and it shall conform to the
standard laid down under Regulation 5.2.2 (16) except acid value
which shall be not more than 0.6. Additionally, it shall have Flash Point
(Penske Marten Closed Method) not less than 250°C and the oil so
refined shall contain Hexane not more than 5.00 ppm :
Provided further that it may contain food additives permitted under
these Regulations and Appendices‖.
8. Olive oil means the oil expressed from the fruit of the olive tree
(Olea europaea sativa Hoffm. et Link). It shall be of three types:-
(i) Virgin olive oil means the oil obtained from the fruit of the olive
tree by mechanical or other physical means under conditions,
particularly thermal, which do not lead to alteration of the oil. Virgin
olive oil is oil which is suitable for consumption in the natural state
without refining. It shall be clear, yellow to green in colour, with
specific odour and taste, free from odours or tastes indicating
alteration or pollution of oil. It shall be free from rancidity, suspended
or other foreign matter, separated water, added colouring or
flavouring substances or mineral oil.
(ii) Refined olive oil means the oil obtained from virgin olive, the
acid content and or organoleptic characteristics of which render it
unsuitable for consumption in the natural state, by means of refining
methods which do not lead to alterations in the initial glyceridic
structure. It shall be clear, limpid without sediment, yellow in colour,
without specific odour or taste and free from odours or taste indicating
alteration or pollution of oil. It shall be free from rancidity, suspended
or other foreign matter, separated water, added colouring or
flavouring substances or mineral oil.
- 268 -
more than 5.00 ppm.
iii. Refined olive-pomace oil means the oil obtained from ―olive
pomace‖ by extraction by means of solvents and made edible by
means of refining methods which do not lead to alteration in the initial
glyceridic structure. It shall be clear, limpid, without sediment, yellow
to yellow-brown in colour, without specific odour or taste and free from
odours or tastes indicating alteration or pollution of the oil. It shall be
free from rancidity, suspended or other foreign matter, separated
water, added colouring or flavouring substances or mineral oil.

and Appendices.

Regulation 5.2.2 (16) . The oil so refined shall not contain Hexane
more than 5.00 ppm
It shall conform to the following standards:–
Virgin olive Refined olive Refined

Parameters
oil oil olive-
Pomace oil
B.R. Reading at
51.0-55.6 51.0-55.6 51.6-55.9
40ºC
Or
Refractive Index at 1.4604-
1.4600-1.4630 1.4600-1.4630
40ºC 1.4632
Saponification value
184-196 184-196 182-193
(mg KOH/g oil)
Iodine value (wijs) 75-94 75-94 75-92
Unsaponifiable
Not more
matter Not more than Not more than
than
(using light 15g/kg 15g/kg
30g/kg
petroleum)
Not more than Not more than Not more
Acid Value
6.0 5.0 than 0.5
- 269 -
Not more than Not more than Not
Bellier test
17 17 applicable
Semi-Siccative oil
Negative Negative Negative
test
Olive pomace oil test Negative Negative Negative
Cotton seed oil test Negative Negative Negative
Teaseed oil test Negative Negative Negative

Sesame seed oil
test
Test for Argemone
oil
9. POPPY SEED OIL means the oil expressed from poppy seeds
(Papaver somniferum). It shall be clear, free from rancidity,
suspended or other foreign matter separated water, added colouring
or flavouring substances or mineral oil. It shall conform to the
Or
Refractive Index at 40oC 1.4659 - 1.4685
Acid value Not more than 6.0

and Appendices

more than 5.00 ppm.
- 270 -
10. SAFFLOWER SEED OIL (barry Ka tel) means the oil
expressed from the seeds of Carthamus tinctorius. It shall be clear,
free from rancidity, suspended or other foreign matter, separated
water, added colouring or flavouring substances, or mineral oil. It shall
conform to the following standards:-
Or
Iodine value 135-148
temperature Acetic acid
method Not more than 16 oC
However, it may contain food additives permitted in these

Regulations and Appendices
more than 5.00 ppm.
10.1 Imported Safflowerseed oil and Safflowerseed oil (High

Oleic Acid) means the oil expressed from the seeds of Carthamus
tinctorious L. It shall be clear, free from rancidity, suspended or
foreign matter, separated water, added colouring or flavouring
substances, or mineral oil. It shall contain not less than 70% oleic acid
as percent of total fatty acid. It shall conform to the following
standards:–
High Oleic Acid Imported

Parameters Safflowerseed Oil Safflowerseed Oil
B.R. Reading at 51.0-57.1 61.7-66.4
- 271 -
40ºC
Or
Refractive Index at
40ºC 1.460-1.464 1.467-1.470
Iodine value (wijs
method) 80-100 136-148
Saponification
value
186-194 186-198
Unsaponifiable Not more than Not more than
matter 10g/kg 15g/kg
Acid Value mg/KOH/g oil mg/KOH/g oil
Bellier test
Turbidity
temperature Acetic
acid method Not more than 16 oC Not more than 16 oC
Test for Argemone
oil Negative Negative

more than 5.00 ppm.
11. TARAMIRA OIL means the oil expressed from clean and sound
seeds of Taramira (Eruca sativa). It shall be clear, free from rancidity,
or flavouring substances, or mineral oil. It shall conform to the
Or
- 272 -
and Appendices
more than 5.00 ppm.
12. TIL OIL (Gingelly or sesame oil) means the oil expressed
from clean and sounds of Til (Sesamum indicum), black, brown, white,
or mixed. It shall be clear, free from rancidity, suspended or other
substances, or mineral oil. It shall conform to the following
standards:-
Or
Iodine value 103-120
temperature Acetic acid Not more than 22 oC
method
Provided that the oil obtained from white sesame seeds grown in
Tripura, Assam and West Bengal shall conform to the following
standards:-
Or
- 273 -
Bellier test Turbidity temperature
Not more than 22 oC
Acetic acid method
However, it may contain food additives permitted in these

regulations and Appendix A

more than 5.00 ppm.
13. NIGER SEED OIL (Sargiya ka tel) means the edible oil
obtained by process of expressing clean and sound seeds of Guizotia
abyssinica. It shall be clear and free from rancidity, suspended or
other foreign matter, separated water, added colouring or flavouring
substances, mineral or other oil. It shall conform to the following
standards:-
reading at 40 oC 61.0-65.0
Or
temperature Acetic acid 25 oC – 29 oC
method

and Appendices
- 274 -
more than 5.00 ppm.
14. SOYABEAN OIL means the oil expressed from clean and sound
soyabeans (Soja max) from which the major portion of the gums
naturally present have been removed by hydration and mechanical or
physical separation. It shall be clear, free from rancidity, suspended or
other foreign matter, separated water added colouring or flavouring
substances or mineral oil. It shall conform to the following standards:-
Or
Phosphorus Not more than 0.02 percent

and Appendices

more than 5.00 ppm.
15. MAIZE (Corn) OIL means the oil, extracted from the gram of
clean and sound seeds of Zea Mays Linn. Fam. Graniniae, refined. It
shall be free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or Mineral
- 275 -
Or

and Appendices

more than 5.00 ppm.
16. REFINED VEGETABLE OIL means any vegetable oil which is

obtained by expression or solvent extraction of vegetable oil bearing
materials, deacidified with alkali and/or physical refining and/or by
miscella refining using permitted foodgrade solvents followed by
bleaching with absorbent earth and/or carbon and deodourised with
steam. No other chemical agent shall be used. The name of the
vegetable oil from which the refined oil has been manufactured shall
be clearly specified on the lable of the container. In addition to the
under-mentioned standards to which refined vegetable oils shall
conform to the standards prescribed in these regulations for the
specified edible oils shall also apply except for acid value which shall
be not more than 0.5. Moisture shall not exceed 0.10 per cent by
weight.
1. The refined vegetable oil shall be obtained from the following

vegetable oils:
(i) Coconut Oil

(ii) Cottonseed Oil
(iii) Groundnut Oil
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(iv) Nigerseed Oil
(v) Safflower Oil
(vi) Sesame Oil
(vii) Soyabean Oil
(viii) Sunflower Oil
(ix) Mustard/Rapeseed Oil
(x) Linseed Oil
(xi) Mahua Oil
(xii) Olive Oil
(xiii) Poppyseed Oil
(xiv) Taramira Oil
(xv) Maize (Corn) oil
(xvi) Watermelonseed Oil
(xvii) Palm Oil
(xviii) Palmolein
(xix) Palm Kernel Oil
(xx) Rice Bran Oil
(xxi) Salseed fat
(xxii) Mango Kernel fat
(xxiii) Kokum fat
(xxiv) Dhupa fat
(xxv) Phulwara fat
2. The refined vegetable oil shall comply with the following

requirements:
The oils shall be clear and free from rancidity, adulterants, sediments,
suspended and other foreign matter, separated water, added colouring
and flavouring substances and flavouring substances and mineral oil
3. However, it may contain food additives permitted in these

Regulations and Appendices
17. ALMOND OIL means the oil expressed from he seeds of Prunus
amygdalus Batach, var, dulcis Kochne (sweet almond) or of Prunus
amygdalus Batach, var Amara Focke (bitter almond) without the
application of heat. It shall be clear from rancidity, suspended or other
substances or mineral oil. It shall conform to the following standards:-
reading at 40 oC 54 to 57
Or
- 277 -
temperature Acetic acid Not more than 60oC
method

and Appendices
18. WATER-MELON SEED OIL means the oil extracted from the
clean, sound seeds of the fruit of Water-Melon (Citrullus vulgaris
Schrad, Family: cucurbitaceae). It shall be clear, free from rancidity,
adulterants, sediments, suspended and other foreign matter,
separated water, added colouring and flavouring substances and
mineral oil. It shall conform to the following standards:-
Not more than

Moisture and volatile matter
0.25 per cent
reading at 40 oC 55.6 - 61.7
Or
Saponification value 190 – 198
Iodine value 115 – 125

and Appendices

- 278 -
more than 5.00 ppm.
19. PALM OIL- Palm oil means the oil obtained from fleshy
mesocarp of fruits of the oil palm (Elaeis Guineensis) tree by the
method of expression or solvent extraction. It shall be clear, free from
rancidity, suspended or other foreign matter, separated water, added
colouring and flavouring substances or mineral oil. It shall conform to
the following standards, namely:-
reading at 50 oC 35.5 - 44.0
Or
Refractive Index at 50 oC 1.4491-1.4552
Melting point (capillary slip
Not more than 37 oC
method)
Iodine value(Wij's method) 45-56
Indigenously produced raw Palm Oil obtained by method of expression

may be supplied for human consumption as such provided acid value is
not more than 6.0 But palm oil imported into the country or produced
by solvent extraction shall be refined before it is supplied for human
consumption and it shall conform to the standards laid down under
Regulation 5.2.2 (16). Additionally, it shall have Flash Point
(Pensky-Marten closed method) - Not less than 250° C

and Appendices
The oil so refined shall not contain Hexane more than 5.00 ppm.
20. PALMOLEIN means the liquid fraction obtained by fractionation

of palm oil obtained from the fleshy mesocarp of fruits of oil palm
(Elaeis Guineensis) tree by the method of expression or solvent
extraction. It shall be clear, free from rancidity, suspended or other
foreign matter separated water, added colouring and flavouring
substances or mineral oils. It shall conform to the following standards,
- 279 -
namely:-
reading at 40 oC 43.7 - 52.5
Or
Refractive Index at 40 oC 1.4550 – 1.4610
Iodine value (Wij's method) 54-62
Cloud Point Not more than 18oC
Further, if the palmolein is obtained from solvent extracted palm oil, it

shall be refined before it is supplied for human consumption and it
shall conform to the standards laid down under Regulation 5.2.2
(16). Additionally, it shall have Flash Point (Penske Marten closed
method) - not less than 250oC.
Test for argemone oil shall be negative. However, it may contain food
additives permitted in these Regulations and Appendices
21. PALM KERNEL OIL means the oil obtained from sound kernel of
the fruits of oil palm (Elaeis guinensis) tree by the method of
expression or solvent extraction. It shall be clear, free from rancidity
suspended, or other foreign matter, separated water, added colouring
and flavouring substances or mineral oil. It shall conform to the
following standards, namely:-
reading at 40 oC 35.1 - 39.5
Or
Refractive Index at 40 oC 1.4490 - 1.4520
Iodine value (Wij's method) 10 – 23
Further, if the oil is obtained by the method of solvent extraction, it

shall be supplied for human consumption only after refining and shall
- 280 -
conform to the standards laid down under Regulation 5.2.2 (16).
Additionally, it shall have Flash Point (Penske Marten closed method) -
not less than 250oC.

and Appendices
22. SUN FLOWER SEED OIL means the oil obtained from clean and
sound sunflower seeds or cake from the plants Helianthus annus linn
(Family:compositae) by the method of expression or solvent
extraction. It shall be clear, free from rancidity, suspended or other
substances or mineral oil. It shall conform to the following standards,
namely:-
reading at 40 oC 57.1 - 65.0
Or
Refractive Index at 40 oC 1.4640 - 1.4691
Iodine value (Wij's method) 100 – 145
Further, if the oil is obtained by the method of solvent extraction, it

shall be supplied for human consumption only after refining and shall
conform to the standards laid down under Regulation 5.2.2 (16).
Additionally, it shall have Flash Point (Penske Marten closed method) -
not less than 250oC.

and Appendices
21.01 Imported Sunflowerseed oil and Sunflowerseed oil
- 281 -
(High Oleic Acid) means the oil obtained from clean and sound
Sunflowerseed or the High Oleic acid oil bearing Sunflowerseeds of
Helianthus annuus L. by the method of expression or solvent
extraction. It shall be clear, free from rancidity, suspended foreign
matter, separated water, added colouring or flavouring substance or
mineral oil. It shall contain not less than 75% oleic acid as percent of
total fatty acids. It shall conform to the following standards:–
High Oleic Acid Imported

Parameters Sunflowerseed Oil Sunflowerseed Oil
B.R. Reading 61.7-68.0 at 25ºC 52.5-63.2 at 40ºC

Or
Refractive Index 1.467-1.471 at 25ºC 1.461-1.468 at 40ºC
Iodine value (Wijs
method) 78-90 118-141
Saponification
value
182-194 188-194
Unsaponifiable Not more than Not more than
matter 15g/kg 15g/kg

Acid Value mg/KOH/g oil mg/KOH/g oil
Test for Argemone
oil Negative Negative

more than 5.00 ppm.
23 RICE BRAN OIL means the oil obtained from the layer around
the endosperm of rice obtained from paddy of Oryza Sativa Linn. Fam
Gramineae which is removed during the process of rice milling and is
generally known as rice bran.
Refined Rice Bran Oil shall be obtained from solvent extracted oil,
neutralised with alkali, bleached with bleaching earth or activated
- 282 -
carbon or both and deodorised with steam. Alternatively
deacidification‘ bleaching and deodorisation may be done by physical
means.
The oil shall be clear and free from rancidity, adulterants, sediments,
suspended and other foreign matters, separated water and added
colouring and flavouring substances. The clarity of the oil shall be
judged by the absence of turbidity after keeping the filtered sample at
35oC for 24 hrs. Rice Bran Oil shall be sold for human consumption
only after refining. It shall conform to the following standards,
namely:-
Not more than 0.1 percent

Moisture and Volatile Matter
by weight
Refractive Index
at 40 oC 1.4600 - 1.4700
Or
reading at 40 oC 51.0 – 66.4
Iodine value (Wij's method 90 – 105
Unsaponifiable matter,
percent by weight
for chemically refined Not more than 3.5

for physically refined Not more than 4.5
Oryzanol Content Not less than 1.0
Flash Point (Penske Marten
Not less than 250 oC
Closed method)

and Appendices

more than 5.00 ppm.
- 283 -
24 BLENDED EDIBLE VEGETABLE OIL means an admixture of
any two edible vegetable oils where the proportion by weight of any
edible vegetable oil used in the admixture is not less than 20 per cent.
The individual oils in the blend shall conform to the respective
standards prescribed by these regulations. The blend shall be clear,
free from rancidity, suspended or insoluble matter or any other foreign
matter, separated water, added colouring matter, flavouring
substances, mineral oil, or any other animal and non-edible oils, or
fats, argemone oils, hydrocyanic acid, castor oil and tricresyl
phosphate. It shall also conform to the following standards, namely:-
a) Moisture and volatile matter not more than 0.2 per cent by
weight;
b) Acid value:-
Nature of oil Acid Value

(1) Both raw edible vegetable oils
Not more than 6.0
in the blend
(2) One raw edible vegetable oil
(s) and one refined vegetable oil Not more than 5.0
(s) in the blend
(3) All refined edible vegetable
Not more than 0.5
oils in the blend
(4) Unsaponifiable matter-
(a) Blended with rice bran Not more than 3.0 percent by
oil weight
(b) Blended with other Not more than 1.50 percent by

edible vegetable oil weight
(5) Flash point (Penske Martin
closed method) Not less then 250°C

and Appendices

otherwise, it shall be supplied for human
- 284 -
consumption only after refining and shall conform to the standards laid
down under Regulation 5.2.2 (16).
Regulation 5.2.3 INTERESTERIFIED VEGETABLE FAT: means an

edible fatty material that has been so treated as to bring about a
rearrangement of fatty acid positions within the glyceride entities and
hence a change in the physical properties like melting point, viscosity,
specific gravity and the like with very little change in the constitution
of the fatty acids themselves by a process of interesterification of the
essentially neutral edible oil or fat, singly or in mixtures generally
through the use of alkaline catalysts exemplified by sodium or
potassium metals, or their ethoxides or hydroxides in the form either
of anhydrous powders or in anhydrous glycerol medium followed by
such post-process steps as washing, bleaching and deodourisation, the
last of which can be omitted if the interesterified fat is to be
incorporated as part of the raw material for further processing in
edible fat products.
The interesterified fat shall be clear, free from soap, flavouring

substances, rancidity, suspended or other foreign matter, separated
water and mineral oil. It shall conform to the following standards,
namely:-
(i) It shall not contain any harmful colouring, flavouring or
any other matter deleterious to health;
(ii) No colour shall be added to interesterified fat unless so
authorised by Government, but in no event any colour
resembling the colour of ghee shall be added;
(iii) If any flavour is used, it shall be distinct from that of ghee
in accordance with a list of permissible flavours and in such
quantities as may be prescribed by Government:
Provided that diacetyl to the extent of not more than 4.0 ppm
may be added to interesterified fat exclusively meant for
consumption by the Armed Forces;
(iv) It shall not have moisture exceeding 0.25 per cent;
(v) The melting point as determined by capillary slip method
shall be from 31oC to 41oC, both inclusive;
(vi) The Butyro-refractometer reading at 40oC, shall not be less
than 48 or Refractive Index at 40oC shall not be less than
1.4580;
- 285 -
(vii) It shall not have unsaponifiable matter exceeding 2.0 per cent;
(viii) It shall not have free fatty acids (calculated as Oleic acid)
exceeding 0.25 per cent;
(ix) The product on melting shall be clear in appearance and
shall be free from staleness or rancidity, and pleasant to
taste and smell;
(x) It shall contain raw or refined sesame (til) oil not less than 5
per cent by weight, but sufficient so that when it is mixed
with refined groundnut oil in the proportion of 20:80, the
colour produced by the Baudouin Test shall not be lighter
than 2.0 red units in a 1 cm. cell on a Lovibond scale;
(xi) It shall contain not less than 25 I.U. of synthetic Vitamin A
per gram at the time of packing and shall show a positive
test for Vitamin A when tested by Antimony Trichloride
(Carr-Price) reagent (As per IS: 5886-1970);
(xii) No anti-oxidant, synergist, emulsifier or any other such
substance shall be added to it except with the prior sanction
of the Authority.

and Appendices

more than 5.00 ppm.
Regulation 5.2.4 PARTIALLY HYDROGENATED SOYABEAN

OIL
1. PARTIALLY HYDROGENATED AND WINTERISED

SOYABEAN OIL means deodourised product obtained by light (mild or
―Brush‖) hydrogenation of degummed, deacidified, decolourised and
winterised soyabean oil. The oil shall be degummed by water with or
without a food grade additive, deacidified by either neutralisation with
alkali or steam distillation (physical refining) or miscella refining using
permitted food grade solvent, decolourised with bleaching earth and/or
carbon, partially hydrogenerated using nickel catalyst, winterised with
- 286 -
or without the use of a food grade solvent, filtered in a suitable filter
press and deodourised with steam.
The product shall be clear, free from rancidity, suspended or other
substances, castor oil, mineral oil, and other vegetable and animal
fats.
Appendices.
It shall conform to the following standards:
Not more than 0.1 percent by

Moisture
weight
Refractive Index
at 40 oC 1.4630 - 1.4690
Or
reading at 40 oC 55.6 – 64.8
Unsaponifiable Matter
weight
Not more than 3 percent by
Linolenic Acid (c18: 3)
weight
Cloud Point (°C) Not less than 10°C
Closed method)

more than 5.00 ppm.
2. PARTIALLY HYDROGENATED SOYABEAN OIL means

deodourised product obtained by light (mild or ―Brush‖) hydrogenation
of degummed, deacidified, deolourised soyabean oil. The oil shall be
degummed by water with or without a food grade additive, deacidified
- 287 -
by either neutralisation with alkali or steam distillation (physical
refining) or miscella refining using permitted food grade solvent,
decolourised with bleaching earth and/or carbon and partially
hydrogenated using nickel catalyst. The product shall again be
deacidified, bleached and deodourised with steam.
The product shall be clear liquid at 35 degree C. It shall be clear on

melting, free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances, castor oil,
mineral oil or other vegetable and animal facts.

Appendices

Moisture
weight
Refractive Index
at 40 oC 1.4630 - 1.4670
Or
reading at 40 oC 55.6 – 61.7
Unsaponifiable Matter
weight
Not more than 3 percent by
Linolenic Acid (c18: 3)
weight
Cloud Point (°C) Not less than 25°C
Closed method)
Note :-
The edible oils prescribed under Regulation 5.2.2 shall be free from
Castor oil.

- 288 -
more than 5.00 ppm.
Regulation 5.2.5 EDIBLE FATS:
1. BEEF FAT OR SUET means fat obtained from a beef carcass. It

shall have a Saponification value varying from 193 to 200 and an
Iodine value from 35 to 46.

Appendices
2. MUTTON FAT means fat obtained from the carcass of sheep. It

shall have a Saponification value varying from 192 to 195 and an
Iodine value from 35 to 46.
Appendices
3. GOAT FAT means the rendered fat from goat. It shall have a
Saponification value varying from 193 to 196 and Iodine value from 36
to 45.
Appendices
4. LARD means the rendered fat from hogs and shall not contain more
than one per cent of substances other than fatty acids and fat. It shall
have a Saponification value varying from 192 to 198 and Iodine value
from 52 to 65.
Appendices
5. COCOA BUTTER means the fat obtained by expression from the

nibs of the beans of Theobroma cocoa L. It shall be free from other oils
and fats, mineral oil and added colours. It shall conform to the
following standards:
Percentage of free fatty acids (calculated

as oleic acid) Not more than 1.5
Melting point 29o C to 34o C.
Butyro refractometer 40.9 to 48.0
reading at 40oC
OR 1.4530-1.4580;
- 289 -
Refractive Index at 40oC
6. REFINED SALSEED FAT means the fat obtained from seed

kernels of Sal trees, shorea robusta Gaertn, f.(N.O.dipterocarpaceae)
which has been neutralized with alkali, bleached with bleaching earth
or activated carbon or both, and deodorised with steam, no other
chemical agents being used. Alternatively, deacidification, bleaching
and deodorisation may be done by physical means. The material shall
be clear on melting and free from adulterants, sediment, suspended or
other foreign matter, separated water or added colouring substance.
and Appendices. There shall be no turbidity after keeping the filtered
sample at 40oC for 24 hours. It shall conform to the following
standards:-
(i) Moisture Not more than 0.1

percent
(ii) Butyro refractometer reading at 400C 36.7 – 51.0
OR
Refractive Index at 400C

1.4500 – 1.4600
(iii) Iodine Value (Wijs‘ Method) 31 – 45
(iv) Saponification value 180 – 195
(v) Unsaponifiable matter Not more than 2.5
percent by weight
(vi) Free fatty acids (expressed as Oleic Not more than 0.25
acid) percent by weight
Or
(vii) 9:10 epoxy and 9:10 Dihydroxy stearic Not more than 3.0
acid percent by weight
(viii) Flash point (Pensky Marten closed Not less than 2500C
method)
7. Kokum Fat means the fat obtained from clean and sound
kernels of Kokum (Garcinia indica choisy) ―also known as kokum, by
process of expression or by a process of solvent extraction from cake
or kernel. It shall be refined. The fat shall be clear on melting and free
from rancidity, adulterants, sediments, suspended or other foreign
matter, separated water, added colouring and flavouring matters and
mineral oil.‖ However, it may contain food additives permitted in
- 290 -
these regulations and Appendix A.
It shall also conform to the following standards, namely:-
Butyro-refractometer reading at 40o C, 45.9—47.3

(a) or
Refractive Index at 40o C 1.4565 to 1.4575
(b) Saponification value 187—191.7

(c) Unsaponifiable matters Not more than 1.5
per cent by weight
(d) Iodine value (wijs) 32—40
(e) Acid value Not more than 0.5
(f) Flash Point Not less than 250o C
Pensky-Martens (closed) method
8. Mango Kernel Fat means the fat obtained from clean and
sound kernels of Mango (Magifera Indica Linn) by process of
expression or by a process of solvent extraction from cake or kernel.
It shall be refined. The fat shall be clear on melting and free from
rancidity, adulterants, sediment suspended or other foreign matter,
separated water, added colouring and flavouring matters and mineral
oil. However, it may contain food additives permitted in these
Regulations and Appendices.
It shall also conform to the following standards, namely :-
Butyro-refractometer reading at 400 43.7—51.6

(a) C,
or Refractive Index at 400 C 1.4550 to 1.4604
(b) Saponification value 185—198
(c) Unsaponifiable matters Not more than 1.5 per
cent by weight
(f) Flash Point Not more than 250o C
Pensky-Martens (closed) method
9. Dhupa Fat means the fat obtained from clean and sound
seed kernels of Dhupa, also known as Indian Copal (Vateria Indica
Linn) tree by process of expression or by a process of solvent
extraction from cake or kernel. It shall be refined. The fat shall be
- 291 -
clear on melting and free from rancidity, adulterants, sediment,
and flavouring matter and mineral oil. However, it may contain food
additives permitted in these Regulations and Appendices

Butyro-refractometer reading at 47.5—49.5
(a) 400 C,
or Refractive Index at 400 C 1.4576 to 1.4590
(b) Saponification value 187—192
(c) Unsaponifiable matters Not more than 1.5 per cent by

weight.
(f) Flash Point Not less than 2500 C
Penske-Martens (closed)
method
10. Phulwara Fat means the fat obtained from clean and sound
seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb)
Baelni, Madhuca Butyracea or Bassia Butyracea] by a process of
expression or by a process of solvent extraction from cake or Kernel.
It shall be refined. The fat shall be clear on melting and shall be free
from rancidity, adulterants sediments, suspended on other foreign
matters, separated water, added colouring and flavouring substances
and mineral oil. However, it may contain food additives permitted in
these Regulations and Appendices.
It shall also conform to the following Standards, namely :-
Butyro-refractometer reading 48.6—51.0

at 400 C,
(a) or Refractive Index at 400 C 1.4584 to 1.4600
(b) Saponification value 192.5—199.4
Not more than 1.5 per cent by
(c) Unsaponifiable matters weight.
(d) Iodine value (wijs) 43.8—47.4
Flash Point
Penske-Martens (closed)
(f) method Not less than 2500 C
- 292 -
Regulation 5.2.6 MARGARINE AND FAT SPREADS:
1. TABLE MARGARINE means an emulsion of edible oils and fats

with water. It shall be free from rancidity, mineral oil and animal body
fats. It may contain common salt not exceeding 2.5 per cent, skimmed
milk powder not exceeding 2 per cent; it may contain food additives
following specifications, namely:—
Fat Not less than 80 per cent
mass/mass
Moisture Not less than 12 per cent and not
more than 16 per cent mass/
mass.
Vitamin A Not less than 30 I.U. per gram
of the product at the time of
sale.
Melting point of extracted fat 310C to 370C
(Capillary Sip Method)
Unsaponifiable matter of extracted Not more than 1.5 per cent by
fat weight
Free fatty acids (as oleic acid) of Not more than 0.25 per cent
extracted fat by weight
OR
Acid Value Not more than 0.5
It shall contain not less than 5.0 percent of its weight of Til oil but
sufficient to ensure that when separated fat is mixed with refined
groundnut oil in the proportion of 20:80 the red colour produced by
the Baudouin test shall not be lighter than 2.5 red units in 1 cm cell on
a lovibond scale.
PROVIDED that such coloured and flavoured margarine shall also

contain starch not less than 100 ppm and not more than 150 ppm.
PROVIDED further that such coloured and flavoured margarine shall

only be sold in sealed packages weighing not more than 500gms.
2. Bakery and Industrial Margarine- means an emulsion of
- 293 -
vegetable oil product with water. It shall be free from added colour
and flavour, rancidity, mineral oil and animal body fats. It may contain
common salt not exceeding 2.5 percent. However, it may contain food
additives permitted in these Regulations and Appendices. It shall
conform to the following standards, namely:-
Fat Not less than 80 per cent m/m.

Moisture Not less than 12 per cent and Not
more than 16 per cent m/m.
The separated fat of the products shall conform to the following :-

Not less than 30 IU per gram at the
time of packaging and shall show a
(i) Vitamin A positive test for Vitamin ‗A‘ when tested
by Antimony trichloride (carrprice)
reagents (as per IS 5886-1970).
Melting point by
(ii) Capillary slip method 31°C - 41°C
Not exceeding 2.0 per cent but in

case of the products where proportion
of Rice bran oil is more than 30 per
cent by wt. the unsaponifiable matter
(iii) Unsaponifiable matter
shall be not more than 2.5 per cent by
wt. provided quantity of Rice bran oil is
declared on the label of such product as
laid down in Regulation 4.4.5 (34).
Free Fatty Acid Not more than 0.25 per cent.
calculated as Oleic
(iv) acid or
Acid value Not more than 0.5.
It shall contain raw or refined sesame oil (Til oil) in sufficient

quantity so that when the product is mixed with refined groundnut oil
in the proportion of 20 : 80, the colour produced by the Boudouin test
shall not be lighter than 2.0 red unit in a 1 cm. cell on a Lovibond
scale.
3. Fat spread means a product in the form of water in oil emulsion, of

an aquous phase and a fat phase of edible oils and fats excluding
animal body fats. The individual oil and fat used in the spread shall
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conform to the respective standards prescribed by these regulations.
Fat spread shall be classified into the following three groups:-
S.No Types Characteristics

(a) Milk fat spread Fat content will be exclusively milk fat.
Fat content will be a mixture of milk fat
with any one or more of hydrogenated,
(b) Mixed fat spread
unhydrogenated refined edible
vegetable Oils or interesterified fat.
Vegetable fat Fat content will be a mixture of any two
(c)
spread or more of hydrogenated,
unhydrogenated refined vegetable oils
or interesterfied fat.
The fat content shall be declared on the label. In mixed fat spread,
the milk fat content shall also be declared on the label alongwith the
total fat content.
The word ‗butter‘ will not be associated while labelling the product.
It may ‗contain‘ edible common salt not exceeding 2 per cent by
weight in aqueous phase; milk solid not fat: It may contain food
additives permitted in these Regulations and Appendices. It shall be
free from animal body fat, mineral oil and wax. Vegetable fat spread
shall contain raw or refined Sesame oil (Til oil) in sufficient quantity so
that when separated fat is mixed with refined groundnut oil in the
proportion of 20:80 the red colour produced by Baudouin test shall not
be lighter than 2.5 red units in 1 cm cell on a Lovibond scale.
(i) Fat Not more than 80 per cent

and not less than 40 per
cent by weight.
(ii) Moisture Not more than 56 per cent

and not less than 16 per
cent by weight.
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(iii) Melting point of Not more than 37oC
Extracted fat (capillary
slip method) in case of
vegetable fat spread
(iv) Unsaponifiable
matter of extracted
fat Not more than 1 per cent by
(a) In case of milk fat weight
and mixed fat spread Not more than 1.5 per cent
(b) In case of
vegetable fat spread
Not more than 0.5
(c) Acid value of
extracted fat
(v) The vegetable fat Not less than 25 IU synthetic
spread shall contain vitamin ‗A‘ per gram at the
time of packing and shall
show a positive test for
vitamin ‗A‘ when tested by
Antimony Trichloride (Carr-
Price) reagents (as per I.S.
5886 — 1970)‖.
(vi) It shall contain Not less than 100 ppm and

Starch Not mor than 150 ppm
It shall be compulsorily sold in sealed packages weighing not more

than 500g. under Agmark certificate mark.
Regulation 5.2.7 HYDROGENATED VEGETABLE OILS
1. VANASPATI means any refined edible vegetable oil or oils,

subjected to a process of hydrogenation in any form. It shall be
prepared by hydrogenation from groundnut oil, cottonseed oil
and sesame oil or mixtures thereof or any other harmless
vegetable oils allowed by the government for the purpose.
Refined sal seed fat, if used, shall not be more than 10 per cent
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of the total oil mix. Vanaspati shall be prepared from one or
more of the following vegetable oils:
a. Coconut oil
b. Cotton-seed oil
c. Dhupa oil
d. Groundnut oil
e. Kokrum oil
f. Linseed oil
g. Mahua oil
h. Maize (Corn) oil
i. Mango kernel oil
j. Mustard/Rape-seed oil
k. Niger-seed oil
l. Palm oil
m. Phulwara oil
n. Rice bran oil
o. Sunflower (Kard/seed) oil
p. Salseed oil (up to 10%)
q. Sesame oil
r. Soyabean oil
s. Sunflower oil
t. Watermelon seed oil
u. Vegetable oils imported for edible purposes:
It shall conform to the standards specified below:-
(i) It shall not contain any harmful colouring, flavouring or any

other matter deleterious to health;
(ii) No colour shall be added to hydrogenated vegetable oil
unless so authorised by Government, but in no event any
colour resembling the colour of ghee shall be added;
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(iii) If any flavour is used, it shall be distinct from that of ghee in
accordance with a list of permissible flavours and in such
quantities as may be prescribed by Government:
Provided that diacetyl to the extent of not more than 4.0
p.p.m. may be added to Vanaspati exclusively meant for
consumption by the Armed Forces;
(iv) The product on melting shall be clear in appearance and

shall be free from staleness or rancidity, and pleasant to
taste and smell;
(v) It shall contain raw or refined sesame (til) oil in sufficient

quantity so that when the vanaspati is mixed with refined
groundnut oil in the proportion of 20:80, the colour
produced by the Baudouin test shall not be lighter than 2.0
red units in a 1 cm. cell on a Lovibond scale;
(vi) No anti-oxidant, synergist, emulsifier or any other substance

shall be added to it except with the prior sanction of the
Authority.
Provided that imported crude palm oil and fractions thereof shall
not be used by the products other than those who are engaged
in manufacture of vanaspati/any other hydrogenated oil produce
and are equipped in the same location with the facilities for
generation of hydrogen gas and hydrogenation of the said
imported crude palm oil and fractions thereof with the gas so
generated in the manufacture of vanaspati/any other
hydrogenated vegetable oil product for edible consumption.
(vii) The product shall conform to the following requirements:

a) Moisture, percent by mass: Not more than 0.25
b) Melting point as determined by capillary slip method shall be
from 31– 410C both inclusive
c) it shall not have unsaponifiable matter exceeding 2.0 percent
but in case of vanaspati where proportion of rice bran oil is more
than 30 peercent by weight, the unsaponifiable matter shall not be
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more than 2.5 perent by weight provided quantity of rice bran is
declared on the label of such vanaspati as laid down in Regulation
4.4.2(8)
d) Free fatty acid (as oleic acid), percent by mass: Not more
than 0.25
e) Synthetic Vitamin ‗A‘': Not less than 25.0 International
units (IU) per gram at the time of packing and shall test positive
when tested with Antimony Trichloride (carr-Price Reagent) as per
IS:5886-1970
f) Residual Nickel: Not more than 1.5 ppm
g) Test for argemone oil shall be negative.
2. BAKERY SHORTENING means vanaspati meant for use as a

shortening or leavening agent in the manufacture of bakery products,
that is, for promoting the development of the desired cellular structure
in the bakery product with an accompanying increase in its tenderness
and volume; this will also confirm to the standards prescribed in
Regulation 5.2.7 (1) excepts that-
(a) the melting point as determined by the capillary slip method

shall not exceed 41oC.
(b) if aerated, only nitrogen, air or any other inert gas shall be
used for the purpose and the quantity of such gas
incorporated in the product shall not exceed 12 per cent by
volume thereof.
(c) it may contain added mono-glycerides and diglycerides as
emulsifying agents.
PART 5.3: FRUIT & VEGETABLE PRODUCTS
Regulation 5.3.1: Thermally Processed Fruits
1. Thermally Processed Fruits

(Canned/Bottled/Flexible packaged/Aseptically packed) means
the products obtained from sound, matured, dehydrated, fresh or
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frozen, peeled or un-peeled, previously packed, whole, halves or cut
pieces of fruits packed with any suitable packing medium and
processed by heat, in an appropriate manner, before or after being
sealed in a container, so as to prevent spoilage. It may contain water,
fruit juice, dry or liquid nutritive sweeteners, spices and condiments
and any other ingredients suitable to the product. The packing
medium alongwith its strength shall be declared on the label.
2. The product may contain food additives permitted in these

Regulations and Appendices. The product shall conform to the
microbiological requirements given in Appendix B. Drained
weight of fruits shall be not less than the weight given below:—
(i) Liquid pack Not less than 50.0 percent of net weight
of the contents
(ii) Solid Pack Not less than 70.0 percent of net weight
of the contents
3. The container shall be well filled with the product and shall
occupy not less than 90.0 percent of the net weight of the
container, when packed in the rigid containers. The net weight of
the container is the volume of distilled water at 20ºC which the
sealed container is capable of holding when completely filled.
Regulation 5.3.2: Thermally Processed Fruit Cocktail / Tropical

Fruit Cocktail
1. Thermally Processed Fruit Cocktail / Tropical Fruit

Cocktail (Canned, Bottled, Flexible Pack And / Or Aseptically
Packed) means the product prepared from a mixture of fruits which
shall be declared on the label. Such fruits may be fresh, frozen,
dehydrated or previously processed. The fruit mixture may be packed
with any suitable packing medium and processed by heat in an
appropriate manner before or after being sealed in a container so as to
prevent spoilage. The packing medium alongwith its strength when
packed shall be declared on the label.
2. The name of the fruits used in the product and prepared in any style
shall be declared on the label alongwith the range of percentage of
each fruit used in the product. The drained weight of fruits shall be not
less than the weight given below:-
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(a) Liquid pack 50.0 percent of net weight of contents
(b) Solid Pack 70.0 percent of net weight of contents

microbiological requirements given in Appendix B. The container shall
be well filled with the product and shall occupy not less than 90.0
percent of the net weight of the container, when packed in the rigid
containers. The net weight of the container is the volume of distilled
water at 20ºC which the sealed container is capable of holding when
completely filled.
Regulation 5.3.3: Thermally Processed Vegetables
1. Thermally Processed Vegetables (Canned,

Bottled/Flexible pack / Aseptically Packed) means the product
obtained from fresh, dehydrated or frozen vegetables either singly or
in combination with other vegetables, peeled or un-peeled, with or
without the addition of water, common salt and nutritive sweeteners,
spices and condiments or any other ingredients suitable to the
product, packed with any suitable packing medium appropriate to the
product processed by heat, in an appropriate manner, before or after
being sealed in a container so as to prevent spoilage. The packing
medium alongwith its strength shall be declared on the label. The
product may be prepared in any suitable style appropriate to the
product. The product may contain food additives permitted in these
microbiological requirements given in Appendix B. The name of the
vegetables used in the product and prepared in any style shall be
declared on the label alongwith the range of percentage of each
vegetable used in the product. Drained weight of vegetables shall be
not less than the weight given below:-
(i) Liquid Pack

(a) Mushroom 50.0 percent of net weight of
contents
(b) Green beans, carrots,
peas, sweet corn/ baby corn 50.0 percent of net weight of
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contents
(c) Mushroon Packed in sauce
25.0 percent of net weight of
contents
(d)Other Vegetables
contents
(ii) Solid Pack
contents
2. The container shall be well filled with the product and shall occupy
not less than 90.0 percent of the net weight of the container, when
packed in the rigid containers. The net weight of the container is the
volume of distilled water at 20ºC which the sealed container is capable
of holding when completely filled.
Regulation 5.3.4: Thermally Processed Curried Vegetables /

Ready to Eat Vegetables
1. Thermally Processed Curried Vegetables / Ready to Eat

Vegetables means the product prepared from fresh, dehydrated or
frozen or previously processed vegetables, legumes, cereals or pulses,
whether whole or cut into pieces. The vegetable(s), either singly or in
combination, may be prepared in any suitable style applicable for the
respective vegetable in normal culinary preparation. It may contain
salt, nutritive sweeteners, spices and condiments, edible vegetable
oils and fats, milk fat and any other ingredients suitable to the product
and processed by heat, in an appropriate manner, before or after
being- in a container, so as to prevent spoilage.

Regulations and Appendices. The product shall conform to
the microbiological requirements given in Appendix B.
container, when packed in the rigid containers. The net
weight of the container is the volume of distilled water at
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20ºC which the sealed container is capable of holding
when completely filled.
Regulation 5.3.5: Thermally Processed Vegetable soups
1. Thermally Processed Vegetable Soups (Canned, Bottled,

flexible pack And/ Or Aseptically Packed) means unfermented
but fermentable product, intended for direct consumption, prepared
from juice/ pulp/puree of sound, mature vegetables, fresh,
dehydrated, frozen or previously processed, singly or in combination,
by blending with salt, nutritive sweeteners, spices and condiments and
any other ingredients suitable to the product, cooked to a suitable
consistency and processed by heat in an appropriate manner, before
or after being sealed in a container, so as to prevent spoilage. It may
be clear, turbid or cloudy.
2. The product shall have total soluble solids (m/m) not less than
5.0 percent except for tomato soup where it shall be not less
than 7.0 percent (w/ w).

microbiological requirements given in Appendix B.
Regulation 5.3.6: Thermally Processed Fruits Juices
1. Thermally Processed Fruits Juices (Canned, Bottled,

Flexible And/Or Aseptically Packed) means unfermented but
fermentable product, pulpy, turbid or clear, intended for direct
consumption obtained by a mechanical process from sound, ripe fruit
or the flesh thereof and processed by heat, in an appropriate manner,
before or after being sealed in a container, so as to prevent spoilage.
The juice may have been concentrated and later reconstituted with
water suitable for the purpose of maintaining the essential composition
- 303 -
and quality factors of the juice. It may contain salt. One or more of the
nutritive sweeteners may be added in amounts not exceeding 50 g/kg
but not exceeding 200g/kg in very acidic fruits. The product is not
required to be called sweetened juice till the added nutritive
sweeteners are not in excess of 15g/kg.

microbiological requirements given in Appendix B.
The product shall meet the following requirements:-
FRUIT JUICES
TSS Acidity expressed Added Nutritive

Min as Citric Acid Sweeteners
( %) Max. Max
(%) ( g/kg)
1. Apple Juice 10 3.5 (as malic -
acid)
2. Orange Juice
a) Freshly expressed 10 3.5 50
b) Reconstituted from 10 3.5 -
concentrate
3. Grape Fruit Juice 9 - 50
4. Lemon juice 6 4.0 200
5. Lime juice - 5.0 200
6. Grape Juice
a) Freshly expressed 15 3.5
concentrate
7. Pineapple Juice
a) Freshly expressed 10 3.5 50
concentrate
8. Black Current 11 3.5 200
9. Mango, Guava or any other 15 3.5 GMP
pulp fruit
10. Other fruit juices of single 10 3.5 50
species- not very acidic
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species- very acidic
species or combination
thereof – not very acidic
species or combination
thereof - very acidic
Regulation 5.3.7 Thermally Processed Vegetable Juices
1. Thermally Processed Vegetable Juices (Canned, Bottled,

Flexible Pack And/Or Aseptically Packed) means the unfermented
but fermentable product or may be lactic acid fermented product
intended for direct consumption obtained from the edible part of one
or more vegetables, including roots, and tubers (e.g. carrots, garlic)
stems & shoots (e.g. Asparagus), leaves & flowers (e.g. spinach and
cauliflower) and legumes (e.g. peas) singly or in combination, may be
clear, turbid or pulpy, may have been concentrated & reconstituted
with water suitable for the purpose of maintaining the essential
composition & quality factors of the juice and processed by heat, in an
appropriate manner, before or after being sealed in a container, so as
to prevent spoilage. It may contain salt, nutritive sweeteners, spices
and condiments, vinegar, whey or lactoserum having undergone lactic
acid fermentation not more than 100 gm/kg and any other ingredients
suitable to the product.
2. The product shall have total soluble solids free of added salts not
less than 5.0 percent (w/w).
3. The product may contain food additives permitted in Appendix

A. The product shall conform to the microbiological requirements
given in Appendix B.
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Regulation 5.3.8 Thermally Processed Tomato Juice:
1. Thermally Processed Tomato Juice means the unfermented

juice obtained by mechanical process from tomatoes (Lycopersicum
esculentus L) of proper maturity and processed by heat, in an
to prevent spoilage. The juice may have been concentrated and
reconstituted with water for the purpose of maintaining the essential
composition and quality factors of the juice. The product may contain
salt and other ingredients suitable to the product. The product shall be
free from skin, seeds and other coarse parts of tomatoes. The product
shall have pleasant taste and flavour characteristic of tomatoes free
from off flavour and evidence of fermentation.

given in Appendix B. The product shall conform to the
requirements of Total Soluble Solids m/m free of added salt to
be not less than 5.0 percent.
occupy not less than 90.0 percent of net weight of the container,
when packed in the rigid containers. The net weight of the
container is the volume of distilled water at 20ºC which the
Regulation 5.3.9 Thermally Processed Fruit Nectars:
1. Thermally Processed Fruit Nectars (Canned, Bottled,

Flexible Pack And / Or Aseptically Packed) means an
unfermented but fermentable pulpy or non-pulpy, turbid or clear
product intended for direct consumption made from fruit singly or in
combination, obtained by blending the fruit juice / pulp/fruit juice
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concentrate and/ or edible part of sound, ripe fruit(s), concentrated or
unconcentrated with water, nutritive sweeteners and any other
ingredient appropriate to the product and processed by heat, in an
to prevent spoilage.
2. Lemon and Lime juice may be added as an acidifying agent in

quantities which would not impair characteristic fruit flavour of the
fruit used. The product may contain food additives permitted in
Appendix A. The product shall conform to the microbiological
requirements given in Appendix B. It shall meet the following
requirements:-
Acidity Expressed
TSS Min Min. Fruit Juice as
(%) Content (%) Citric Acid Max
(%)
NECTARS OF CITRUS JUICE

Orange Nectar 15 40 1.5
Grape Fruit Nectar 15 20 1.5
Pineapple Nectar 15 40 1.5
Mango Nectar 15 20 1.5
Guava Nectar 15 20 1.5
Peach Nectar 15 20 1.5
Pear Nectar 15 20 1.5
Apricot Nectar 15 20 1.5
Non-pulpy Black Currant Nectar 15 20 1.5
Other Fruit Nectar 15 20 1.5
Other Fruit Nectars of High
15 20 1.5
Acidity/Pulpy / Strong flavour
Mixed Fruit Nectar 15 20 1.5
Regulation 5.3.10: Thermally Processed Fruit Beverages / Fruit

Drink/ Ready to Serve Fruit Beverages
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1. Thermally Processed Fruit Beverages / Fruit Drink/ Ready to
Serve Fruit Beverages (Canned, Bottled, Flexible Pack And/ Or
Aseptically Packed) means an unfermented but fermentable product
which is prepared from juice or Pulp/Puree or concentrated juice or
pulp of sound mature fruit. The substances that may be added to fruit
juice or pulp are water, peel oil, fruit essences and flavours, salt,
sugar, invert sugar, liquid glucose, milk and other ingredients
appropriate to the product and processed by heat, in an appropriate
manner, before or after being sealed in a container, so as to prevent
spoilage.
2. The product may contain food additives permitted in Appendix A.
The product shall conform to the microbiological requirements given in
Appendix B. The product shall meet the following requirements:-
(i) Total Soluble solid (m/m) Not less than 10.0 percent
(ii) Fruit juice content (m/m)
Lime/Lemon ready to serve
(a) beverage Not less than 5.0 percent
(b) All other beverage/drink Not less than 10.0 percent
occupy not less than 90.0 percent of the net weight of the container,
when packed in the rigid containers. The net weight of the container is
the volume of distilled water at 20ºC which the sealed container is
capable of holding when completely filled.
Regulation 5.3.11: Thermally Processed Mango Pulp / Puree

and Sweetened Mango Pulp / Puree
1. Thermally Processed Mango Pulp / Puree and Sweetened

Mango Pulp / Puree (Canned, Bottled, Flexible Pack And/ Or
Aseptically Packed) means unfermented but fermentable product
intended for direct consumption obtained from edible portion of sound,
ripe mangoes (Mangifera indica.L.), by sieving the prepared fruits,
where as, the puree is obtained by finely dividing the pulp by a finisher
or other mechanical means and processed by heat in an appropriate
manner, before or after being sealed in a container, so as to prevent
spoilage.
2. It may contain one or more nutritive sweeteners in
amounts not exceeding 50 gm/ kg. However, the product shall
be described as sweetened Mango pulp/ puree if the amount of
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nutritive sweeteners is in excess of 15 gm / kg.
3. The product may contain food additives permitted in
requirements:-
(i) Total Soluble Solids (m/m)
(a) Sweetened Not less than 15.0 percent
Unsweetened
(b) (Natural Mango Pulp) Not less than 12.0 percent
Acidity as Citric Acid (For
sweetened canned mango
(ii) pulp) Not less than 0.3 percent
Regulation 5.3.12 Thermally Processed Fruit Pulp / Puree And

Sweetened Fruit Pulp / Puree other than Mango
1. Thermally Processed Fruit Pulp / Puree And Sweetened Fruit

Pulp / Puree other than Mango (Canned, Bottled, Flexible Pack
And / Or Aseptically Packed) means unfermented but fermentable
product intended for direct consumption obtained from edible portion
of sound, ripe fruit of any suitable kind & variety by sieving the
prepared fruits, where as, the puree is obtained by finely dividing the
pulp by a finisher or other mechanical means and processed by heat in
an appropriate manner, before or after being sealed in a container, so
as to prevent spoilage.
2. It may contain one or more nutritive sweeteners in

amounts not exceeding 50 gm/Kg. However, the product
shall be described as sweetened pulp/puree if the amount
of nutritive sweeteners is in excess of 15 gm. /kg.

Appendix A. The product shall conform to the
microbiological requirements given in Appendix B. It shall
meet the following requirements:-
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(i) Total Soluble Solids (m/m) Not less than 6.0 percent
exclusive of added sugar
(ii) Acidity as Citric Acid Not less than 0.3 percent
The container shall be filled with the product and shall occupy not less
than 90.0 percent of the net weight of the container, when packed in
the rigid containers. The net weight of the container is the volume of
distilled water at 20ºC which the sealed container is capable of holding
when completely filled.
Regulation 5.3.13 Thermally Processed Concentrated Fruit /

Vegetable Juice Pulp/ Puree
1. Thermally Processed Concentrated Fruit / Vegetable Juice

Pulp/ Puree (Canned, Bottled, Flexible Pack And/ Or
Aseptically Packed) means the unfermented product which is
capable of fermentation, obtained from the juice or pulp or puree of
sound, ripe fruit(s) / vegetable(s), from which water has been
removed to the extent that the product has a total soluble content of
not less than double the content of the original juice/ pulp/ puree
prescribed vide in Regulation 5.3.6 and 5.3.7. Natural volatile
components may be restored to the concentrates where these have
been removed. It may be pulpy, turbid or clear and preserved by heat,
in an appropriate manner, before or after being sealed in a container,
so as to prevent spoilage.
Regulation 5.3.14 Thermally Processed Tomato Puree And

Paste
1. Thermally Processed Tomato Puree And Paste (Canned,

Bottled, Flexible Pack And/ Or Aseptically Packed) means
unfermented product which is capable of fermentation, obtained by
concentrating the juice of sound ripe tomatoes to the desired
concentration. It may contain salt and other ingredients suitable to the
products.
- 310 -
Appendix B. It shall meet the following requirements:-
S.No Product Total Soluble Solids (w/w)

1 Tomato puree Not less than 9.0 percent
2 Tomato Paste Not less than 25 percent
Regulation 5.3.15 Soup Powders:
1. Soup Powders means the products obtained by mechanical

dehydration of fresh vegetables/ fruits juice / pulp/puree of sound,
vegetables / fruits and or earlier concentrated, dehydrated, frozen or
processed fruits & vegetables, singly or in combination by blending
with salt, nutritive sweeteners, spices and condiments and any other
ingredients suitable to the product, as appropriate to the product and
packed suitably to prevent spoilage.
Appendix B. The product shall comply with the following
requirements:–
(i) Moisture (m/m) Not more than 5.0 percent

Total soluble solids (m/m) (on
(ii) dilution on ready to serve basis) Not less than 5.0 percent
Regulation 5.3.16 Fruit/Vegetable Juice / Pulp/ Puree With

Preservatives For Industrial Use only:
1. Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For

Industrial Use only means an unfermented but fermentable product,
pulpy, turbid or clear, obtained by a mechanical process from sound
ripe fruits/ vegetables.

- 311 -
given in Appendix B.
Regulation 5.3.17 Concentrated Fruit Vegetable Juice /Pulp

/ Puree With Preservatives For Industrial Use Only:
1. Concentrated Fruit Vegetable Juice /Pulp / Puree With

Preservatives For Industrial Use Only means an unfermented
product, which is capable of fermentation, obtained from the juice or
pulp or puree of fruit(s) / vegetable (s), from which the water has
been removed to the extent that the product has a soluble solids
content of not less than double the content of the original juice, pulp,
puree prescribed under Regulation 5.3.6 and Regulation 5.3.7. It
may be pulpy, turbid or clear.

A. The product shall conform to the microbiological
requirements given in Appendix B.
container, when packed in the rigid containers. The net weight
of the container is the volume of distilled water at 20ºC which
the sealed container is capable of holding when completely filled.
Regulation 5.3.18 Tamarind Pulp/Puree and Concentrate:
1. Tamarind Pulp/Puree And Concentrate means the unfermented

product which is capable of fermentation, obtained from fresh or dried
tamarind, by boiling with water and sieving it, and preserved either by
thermal processing or by using permitted preservatives.
2. The Tamarind Concentrate is the product obtained from tamarind

pulp/ puree from which water has been removed by evaporation
- 312 -
to achieve appropriate concentration.

A. The product shall conform to the microbiological
requirements:-
Minimum TSS Minimum Ash Insoluble in

Percent Acidity dilute
Percent HCl Percent
(Maximum)
Tamarind 32 4.5
0.4
Pulp/Puree
Tamarind 65 9.0 0.8

Concentrate
Regulation 5.3.19 Fruit Bar/ Toffee:
1. Fruit Bar/ Toffee means the product prepared by blending

Pulp/Puree from sound ripe fruit, fresh or previously preserved,
nutritive sweeteners, butter or other edible vegetable fat or milk solids
and other ingredients appropriate to the product & dehydrated to form
sheet which can be cut to desired shape or size.

requirements:-

(ii) Total soluble solids (m/m) Not less than 75.0 percent
(iii) Fruit content (m/m) Not less than 25.0 percent
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Regulation 5.3.20 Fruit/Vegetable, Cereal Flakes:
1. Fruit/Vegetable, Cereal Flakes means the product prepared

by blending fruit(s) Pulp/Puree of sound ripe fruit(s) / vegetables of
any suitable variety, fresh, frozen or previously preserved, starch,
cereals & nutritive sweeteners, other ingredients appropriate to the
product with or without salt & dehydrated in the form of flakes.

requirements:-

(ii) Acid insoluble Ash (m/m) Not more than 0.5 percent
(iii) Starch (m/m) Not more than 25.0 percent
Regulation 5.3.21 Squashes, Crushes, Fruit Syrups/Fruit

Sharbats and Barley Water:
1. Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley

Water means the product prepared from unfermented but
fermentable fruit juice/puree or concentrate clear or cloudy, obtained
from any suitable fruit or several fruits by blending it with nutritive
sweeteners, water and with or without salt, aromatic herbs, peel oil
and any other ingredients suitable to the products.
1.1 Cordial means a clear product free from any cellular matter,
obtained by blending unfermented but fermentable clarified fruit juice
with nutritive sweeteners & water with or without salt and peel oil and
any other ingredients suitable to the products.
1.2. Barley water means the product prepared from unfermented
but fermentable fruit juice by blending it with nutritive sweeteners,
water with or without salt and peel oil and barley starch not less than
0.25 percent and any other ingredient suittable to the product.
1.3 The product may contain food additives permitted in Appendix

A. The product shall conform to the microbiological requirements given
in Appendix B. The product shall comply with the following
requirements:-
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Name of the Min (%) of fruit Total Soluble Acidity
products juice/puree in Solids (Min) % expressed as
the final product Citric Acid Max
(1) Squash 25 40 3.5
(2) Crush 25 55 3.5
(3) Fruit 25 65 3.5
Syrup/Fruit
Sharbats
(4) Cordial 25 30 3.5
(5) Barley 25 30 2.5
Water
1.4 Any syrup/ sharbats containing a minimum of 10 percent of dry

fruits shall also qualify to be called as fruits syrups.
1.5 The container shall be well filled with the product and shall
Regulation 5.3.22 Ginger Cocktail:
1. Ginger Cocktail (Ginger Beer Or Gingerale) means the

product prepared by blending ginger juice or its oleoresin or essence
with water and nutritive sweeteners.
2. The product shall be free from extraneous matter. When
suitably diluted shall have the colour and flavour characteristic of
the product.
3. The minimum total soluble solids shall not be less than 30.0
percent (m/ m).
requirements given in Appendix B.
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Regulation 5.3.23 Synthetic Syrup for use in Dispensers for
carbonated water:
1. Synthetic Syrup for use in Dispensers for carbonated water

means carbonated water obtained by blending nutritive sweeteners
with water and other ingredients appropriate to the product.
2. The total soluble solid content (m/m) of the product shall not be
less than 30 percent. The product when suitably reconstituted shall
conform to the requirements of carbonated water and match in all
respects, except Carbon Dioxide contents, with similar product as
bottled for direct consumption. It shall be free from extraneous
matter.

Appendix B.
Regulation 5.3.24: SYNTHETIC SYRUP or SHARBAT
1. SYNTHETIC SYRUP or SHARBAT means the syrup obtained by

blending syrup made from sugar, dextrose or liquid glucose.
It may also contain fruit juice and other ingredients appropriate to
the product. It shall be free from burnt or objectionable taints,
flavours, artificial sweetening agents, extraneous matter and
crystallization. It may contain citric acid, permitted colours, permitted
preservatives and permitted flavouring agents. It shall also conform to
the following standards namely:-
Total soluble solids Not less than 65 per cent by weight
2. DRIED GLUCOSE SYRUP means the material in the form of

coarse or fine, white to creamish white powder, sweet to taste, bland
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in flavour and somewhat hygroscopic. It shall be free from
fermentation, evidence of mould growth, dirt or other extraneous
matter or added sweetening or flavouring agent.
It shall also not contain any added natural or coaltar food colour.
It shall conform to the following standards:-
Total solid contents Not less than 93.0 per cent by

weight.
Reducing sugar content Not less than 20.0 per cent by
weight.
Total Sugar as invert sugar Not more than 1.0 per cent by
weight.

and Appendices.
Regulation 5.3.25 Murabba
1. Murabba means the product, prepared from suitable, sound

whole or cut grated fruits, rhizome or vegetables, appropriately
prepared, suitable for the purpose, singly or in combination, by
impregnating it, with nutritive sweeteners to a concentration adequate
to preserve it.
A. The product shall conform to the microbiological requirements given
in Appendix B. The product shall conform to the following
composition:
(i) Total soluble solids (m/m) Not less than 65.0 percent
(ii) Fruit contents (m/m) Not less than 55.0 percent
Regulation 5.3.26 Candied, Crystallised And Glazed Fruit /

Vegetable / Rhizome / Fruit Peel:
1.1 Candied Fruits / Vegetables/ Rhizome / Fruit Peel means
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the product prepared from sound and ripe fruits, vegetables, rhizomes
or fruit peel, of any suitable variety, appropriately prepared, by
impregnating it with nutritive sweeteners to a concentration adequate
to preserve it.
1.2 Crystallised Fruit / Vegetable/ Rhizome / Fruit Peel means
the product prepared from candied product by coating with pure
crystallised sugar or by drying the syrup on wet candied fruit.
1.3 Glazed Fruit/ Vegetable/Rhizome / Fruit Peel means the
product prepared from candied product by coating it with a thin
transparent layer of heavy syrup with or without pectin which has
dried to a more or less firm texture on the product.

given in Appendix B. It shall meet the following requirements:–
(i) The percentage of total sugar (w/w) Not less than 70.0
(ii) Percentage of reducing Sugar to total sugar Not less than 25.0
Regulation 5.3.27 Tomato Ketchup and Tomato Sauce:
1. Tomato Ketchup and Tomato Sauce means the product

prepared by blending tomato juice/Puree/Paste of appropriate
concentration with nutritive sweeteners, salt, vinegar, spices and
condiments and any other ingredients suitable to the product and
heating to the required consistency. Tomato Paste may be used after
dilution with water suitable for the purpose of maintaining the
essential composition of the product.

Total Soluble solids (m/m)

(i) Not less than 25.0 percent
Salt free basis
(ii) Acidity as acetic acid Not less than 1.0 percent
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Regulation 5.3.28 Culinary Pastes / Fruits and Vegetable

Sauces Other Than Tomato Sauce and Soya Sauce
1. Culinary Pastes / Fruits and Vegetable Sauces Other Than

Tomato Sauce and Soya Sauce means a culinary preparation used
as an adjunct to food, prepared from edible portion of any suitable
fruit/vegetable including, roots, tubers & rhizomes, their pulps/purees,
dried fruits, singly or in combination by blending with nutritive
sweeteners, salt, spices and condiments and other ingredient
appropriate to the product.

It may contain caramel but shall not contain any other added colour
whether natural or synthetic. The product shall conform to the
microbiological requirements given in Appendix B. It shall meet the
following requirements:-
Total Soluble
Name of the Product Solids (Salt Acidity %
free basis) (as acetic acid)
(m/m)
(i) Chilli Sauce Not less than 8.0 Not less than 1.0
percent percent
(2) Fruits / Vegetable Not less than 15.0 Not less than 1.2
Sauces percent percent
(3) Culinary Paste/ Sauce Not less than 8.0 Not less than 1.0
percent percent
(4) Ginger Paste Not less than 3.0 Not less than 1.0
percent percent
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Regulation 5.3.29 Soyabean Sauce:
1. Soyabean Sauce means the product obtained from wholesome

soyabeans, by fermenting the soyabean paste in which trypsin
inhibitors have been inactivated & blending with salt, nutritive
sweeteners. It may contain spices and condiments and other
ingredients appropriate to the product preserved by using permitted
preservative.
Total Soluble solids (m/m)

(i) Salt free basis Not less than 25.0 percent
(ii) Acidity as ascetic acid Not less than 0.6 percents
Regulation 5.3.30 Carbonated Fruit Beverages or Fruit Drink:
1. Carbonated Fruit Beverages or Fruit Drink means any

beverage or drink which is purported to be prepared from fruit juice
and water or carbonated water and containing sugar, dextrose, invert
sugar or liquid glucose either singly or in combination. It may contain
peel oil and fruit essences. It may also contain any other ingredients
appropriate to the products.
(i) Total Soluble solids (m/m) Not less than 10.0 percent
(ii) Fruit content (m/m)
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(a) Lime or Lemon juice Not less than 5.0 percent
(b) Other fruits Not less than 10.0 percent
3. The product shall have the colour, taste & flavour characteristic of
the product & shall be free from extraneous matter.
Regulation 5.3.31: Jam
1. Jam means the product prepared from sound, ripe, fresh,

dehydrated, frozen or previously packed fruits including fruit juices,
fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or
pulp or puree with nutritive sweeteners namely sugar, dextrose, invert
sugar or liquid glucose to a suitable consistency. It may also contain
fruit pieces and any other ingredients suitable to the products. It may
be prepared from any of the suitable fruits, singly or in combination. It
shall have the flavour of the original fruit(s) and shall be free from
burnt or objectionable flavours and crystallization.
Appendix B. It shall meet the following requirement:–
Total soluble solids (m/m) Not less than 65.0 percent
3. The product shall be manufactured from not less than 45 percent,

by weight, of original prepared, fruit, exclusive of any added sugar or
optional ingredients of finished product except where fruit is
strawberry or raspberry where it shall contain not less than 25 percent
fruit.
Regulation 5.3.32 Fruit Jelly:
1. Fruit Jelly means the product prepared by boiling fruit juice or

fruit (s) of sound quality, with or without water, expressing and
straining the juice, adding nutritive sweeteners, and concentrating to
such a consistency that gelatinisation takes place on cooling. The
product shall not be syrupy, sticky or gummy and shall be clear,
sparkling and transparent.
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3. The product shall be manufactured from not less than 45 percent,

by weight, of original prepared fruit, exclusive of any added sugar or
optional ingredients of finished product.
Regulation 5.3.33 Fruit Cheese:
1. Fruit Cheese means the product prepared from pulp/puree of

sound, ripe fruit (s), whether fresh, frozen or previously preserved or
dry fruits, by cooking with salt, nutritive sweeteners to attain a thick
consistency so that it sets on cooling. Cheese shall be neither too soft
nor too hard to chew. It may be prepared from any of the suitable
fruits, singly or in combination. It shall have the flavour of the original
fruit(s) and shall be free from burnt of objectionable flavours and
crystallization.
Appendix B. It shall meet the following requirement:–
3. The product shall be manufactured from not less than 45 percent by

weight, of original prepared fruit, exclusive of any added sugar or
optional ingredients of finished product except where fruit is
strawberry or raspberry where it shall contain not less than 25 percent
fruit.
Regulation 5.3.34 Marmalades:
1. Marmalades means a product prepared by boiling sound fruits with

peel, pulp and Juice, with or without water, added nutritive sweeteners
and concentrating to such a consistency that gelatinisation takes place
on cooling of the product. It shall not be syrupy, sticky or gummy and
shall be clear and transparent.

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(i) Total soluble solids (m/m) Not less than 65.0 percent
(ii) Fruit content except peel (m/m) Not less than 45.0 percent
(iii) Peel in suspension Not less than 5.0 percent
volume of distilled water at 20 degree C which the sealed container is
Regulation 5.3.35 Dehydrated Fruits:
1. Dehydrated Fruits means the product, prepared from edible

part of suitable variety of sound fruit, free from blemishes, insect or
fungal infection, of appropriate maturity, from which, moisture has
been removed, under controlled conditions of temperature, humidity
and airflow, to the extent that the product is preserved.
2. It may be whole, sliced, quarters, pieces or powdered. The finished

product shall have uniform colour and shall be free from extraneous
matter. The product shall have moisture content not more than 20
percent m/m. When in powder form, it shall be free flowing and free
from agglomerates.

Appendix B.
Regulation 5.3.36 Dehydrated Vegetables:
1. Dehydrated Vegetables means the product, prepared from edible

portions of suitable variety of sound vegetable, free from insect or
fungal infection, free from blemishes, suitably prepared, from which
moisture has been removed under controlled conditions of
temperature, humidity & airflow, to the extent that the product is
preserved.
2. It may be whole, sliced, quarters, pieces, flakes, kibbled granules
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or powdered. The finished product shall have uniform colour and
shall be free from discolouration due to scorching or enzymatic
reaction. It shall be free from stalks, peels, stems and
extraneous matter. When in powder form, it shall be free flowing
and free from agglomerates.

Appendix B. It shall meet the requirements as given in the Table
below
S Name of Moisture Sulphur Total Ash Peroxidase

No. Vegetables not more Dioxide ash not insoluble Test
than not more more dilute HCl
(percent) than than not more
(PPM) ( than
percent (percent)
)
1. Green Leafy 7 2000 - - Negative
Vegetables ppm
2. a) Tubers like 7 2000 - - Negative
Arvi ppm
b) Lotus Root
Tapioca
c) Yam
d) Carrot
e) Potato
3. Karela 6 - - - Negative
4. Cabbage 6 2000 - - Negative
ppm
5. Okra 8 2000 - - Negative
ppm
6. Other 8 2000 5 0.5 Negative
Vegetables ppm
7. Powders of 5 - 5 0.5 Negative
Union and
Garlic
8. Powders of 5 2000 5 0.5 Negative
other ppm
vegetables
including
tomatoes
- 324 -
Regulation 5.3.37 Frozen Fruits/Fruit Products:
1. Frozen Fruits/Fruit Products means the product frozen in

blocks or individually quick frozen and offered for direct
consumption, if required. Frozen Fruits/Fruit products are prepared
from fresh, clean, sound, whole, fruits of suitable maturity, free from
insect or fungal infection, which are washed, sufficiently blanched to
inactivate enzymes, if required, and are subjected to a freezing
process in appropriate equipment. Freezing operation shall not be
regarded as complete unless and until the product temperature has
reached (minus) - 18°C at the thermal center after thermal
stablization. It may be prepared in any style appropriate for the
respective Fruits/Fruit product in normal culinary preparation. It may
contain salt, nutritive sweeteners, milk solids, spices and condiments
and any other ingredient suitable to the product.

Appendix B.
Regulation 5.3.38 Frozen Vegetables:
1. Frozen Vegetables means the product frozen in blocks or

individually quick frozen and offered for direct consumption, if
required. Frozen vegetables are prepared from sound, clean
vegetables of suitable maturity, free from insect or fungal infection,
which are washed, sufficiently blanched to inactivate enzymes and are
subjected to a freezing process in appropriate equipment. Freezing
operation shall not be regarded as complete unless and until the
product temperature has reached (minus) - 18°C at the thermal
center after thermal stabilization. It may be prepared in any style
appropriate for the respective vegetable in normal culinary
preparation. It may contain salt, nutritive sweeteners, milk solids,
spices and condiments and any other ingredient suitable to the
product.
2. It shall have normal colour characteristic of the individual

Vegetable. It shall have taste & flavour characteristic of the kind &
variety of the vegetable used & shall be free from sand, grit & other
- 325 -
foreign matter.
3. The product shall test negative for peroxidase. The product shall
conform to the microbiological requirements given in Appendix B.
Regulation 5.3.39 Frozen Curried Vegetables/Ready-to-Eat

Vegetables:
1. Frozen Curried Vegetables/Ready-to-Eat Vegetables

means the product prepared from Fresh, Dehydrated or Frozen or
previously processed vegetables, legumes, cereals or pulses, whether
whole or cut into pieces. Vegetable(s) either singly or in combination
may be prepared in any suitable style applicable for the respective
vegetables in normal culinary preparation. It may contain salt,
nutritive sweeteners, spices and condiments, edible vegetable oils and
facts and milk fat and any other ingredients suitable to the product
and subjected to freezing process in appropriate equipments. Freezing
operation shall not be regarded as complete unless and until the
product temperature has reached (minus) - 18°C at the thermal
center after thermal sterilization.
2. The product shall conform to the microbiological requirements given

in Appendix B.
Regulation 5.3.40 Fruit Based Beverage Mix/Powdered Fruit

Based Beverage:
1. Fruit Based Beverage Mix/Powdered Fruit Based

Beverage means a product, in powder form, intended for use after
dilution, obtained by blending fruit solids with nutritive sweeteners and
other ingredients appropriate to the product & packed in hermetically
sealed containers to prevent spoilage. It shall have colour & flavour
characteristic of the named fruit. It may contain Vitamins and
Minerals.
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(i) Moisture (m/m) Not more than 5.0

percent
(ii) Fruit juice content (m/m) when Not less than 5.0
reconstituted by dilution according percent
to direction for use
Regulation 5.3.41 Fruits and Vegetable Chutney:
1. Fruits and Vegetable Chutney means the product prepared from

washed, clean, sound raw fruit(s) and / or vegetable(s) of any suitable
variety, which have been peeled, sliced or chopped or shreded or
comminuted and cooked with nutritive sweetener. It may contain salt,
spices and condiments and any other ingredients suitable to the
product and preserved by thermal processing or other means.

(i) Total soluble solids (m/m)

Not less than 50.0
(a) Fruit Chutney
percent
Not less than 25.0
(b) Vegetable Chutney
percent
Not less than 25.0
(c) Hot and Sour (Spicy Chutney)
percent
Not less than 40.0
(ii) Fruits and Vegetable content (m/m)
percent
(iii) pH Not more than 4.6
Not more than 5.0
(iv) Total ash (m/m)
percent
Ash insoluble in hydrochloric acid Not more than 0.5
(v)
(m/m) percent
volume of distilled water at 20°C which the sealed container is capable
of holding when completely filled. This requirement shall not be
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applicable for bulk packs for industrial use.
Regulation 5.3.42 Mango Chutney:
1. Mango Chutney means the product prepared from washed

clean sound mango (Mangifera indica L.) of any suitable variety, which
have been peeled, sliced or chopped or shreded or comminuted and
cooked with nutritive sweeteners. It may contain Salt, Spices,
Condiments and any other ingredient suitable to the product and
preserved by thermal processing/ or other means.
(i) Total Soluble solids (m/m) Not less than 50.0 percent
(ii) Fruit content (m/m) Not less than 40.0 percent
(iii) pH Not more than 4.6
(iv) Total ash Not more than 5.0 percent
(v) Ash insoluble in hydrochloric acid Not more than 0.5 percent
Regulation 5.3.43 Pickles:
1. Pickles means the preparation made from fruits or vegetables

or other edible plant material including mushrooms free from insect
damage or fungal infection, singly or in combination preserved in salt,
acid, sugar or any combination of the three. The pickle may contain
onion, garlic, ginger, sugar jaggery, edible vegetable oil, green or red
chillies, spices, spice extracts/oil, limejuice, vinegar/ acetic acid, citric
acid, dry fruits and nuts. It shall be free from copper, mineral acid,
alum, synthetic colours and shall show no sign of fermentation.

Appendix B. Pickles may be of combinations as given below:-
(i) Pickles in Citrus juice or Brine conforming to the following
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requirements:-
(a) Drained Weight Not less than 60.0 percent
Sodium Chloride content when
(b) packed in Brine Not less than 12.0 percent
Acidity as Citric Acid when packed In Not less than 1.2 percent
(c) Citrus Juice
(ii) Pickles in Oil

Fruit and Vegetable pieces shall be practically remaining
(b) submerged in oil
(iii) Pickles in Vinegar

(b) Acidity of vinegar as acetic acid Not less than 2.0 percent
(iv) Pickle without medium means the pickles other than

enumerated above. This may contain ingredients given in Para 1
of this specification. Such pickles shall be labelled as ―(give
name of vegetable or fruits) Pickle‖.
Regulation 5.3.44 Table Olives:
1. Table Olives means the product obtained from sound clean

fruits of proper maturity from Olive tree (Olea europaea sativa Hoff of
link) and suitably processed and preserved by natural fermentation /
thermal processing or by addition of preservative. The product may be
in the form of green olives, olives turning colour before complete
ripeness or black olives and may be whole, stoned (pitted) stuffed,
halved, quartered, sliced, chopped, minced or in broken form. The
product may contain water, common salt, vinegar, olive oil, nutritive
sweeteners and stuffing material pimiento, onion, almond, celery,
anchovy, olive, orange or lemon peel, hazelnut capers etc singly or in
combination or in the form of a paste, spices, spice extracts and
aromatic herbs. The product shall be of uniform colour except
seasoned olives and olives turning colour free from any foreign matter,
off flavour and taste and abnormal fermentation. The product may
- 329 -
contain food additive permitted in Appendix A. The product shall
conform to the microbiological requirements given in Appendix B. It
shall conform to the following requirements:-
Sodium Acidity of
Product in brine as
Chloride in PH of brine
brine lactic acid
brine
(A) Green olives
treated – – –
/untreated
(i) in
hermetically Not less than Not more than
–
sealed 5.0 percent 4.0
containers
(ii) in non
–
containers
(iii) with natural Not less than
lactic – – 0.4
Percent
fermentation
(B) Seasoned
– – –
green olives
(i) in
–
containers
(ii) in non
–
containers
(C) Olives
turning colour – Not less than
– –
all 6.0 percent
Treatments
(D) Black Olives
Not less than
(i) In brine – –
7.0 percent
Not less than
(ii) in dry salt – –
10.0 percent
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(E) Damaged Not more than 2.0 percent by
matter count
(F) Insect Not more than 2.0 percent by
damaged Units count
(G) Foreign
Not more than 1 unit per kg
matter
Explanations:- For the purpose of this paragraph,-

‗Damage Units‘ mean units showing imperfection or damage to the
mesocarp which may or may not be associated with superficial marks;
‗Insect Damaged Units‘ means units showing insect holes or
deformed fruits or those with abnormal stains or whose mesocarp has
an abnormal aspect;
‗Foreign matter‘ means any vegetable matter not injurious to health
such as leaves, stem etc.
Regulation 5.3.45 Grated Desiccated Coconut:

1. Grated Desiccated Coconut means the product obtained by
peeling, milling and drying the kernel of coconut (cocos nucifera). The
product may be in the form of thin flakes, chips or shreds. The product
shall be white in colour free from foreign matter, living insects, mould,
dead insects, insect fragments and rodent contamination. The product
shall have pleasant taste and flavour, free from rancidity and evidence
of fermentation. The product may contain food additives permitted in
Appendix A. The products shall conform to the microbiological
requirements given in Appendix B. The product shall conform to the
following requirements:-
(i) Extraneous Vegetable matter Not more than 15 units/100 gm

(ii) Moisture (m/m) Not more than 3.0 percent
(iii) Total Ash (m/m) Not more than 2.5 percent
(iv) Oil Content (m/m) Not less than 55.0 percent
Acidity of extracted fat pressed
as
(v) Lauric Acid (m/m) Not more than 0.3 percent
(vi) Sulphur Dioxide Not more than 50.0 mg/kg
Explanation:– For the purpose of this paragraph Extraneous
vegetable matter means fragments of shell, fibre, peel and burnt
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particles.
Regulation 5.3.46 VINEGAR:
1. Brewed Vinegar means a product obtained by alcoholic and

acetic acid fermentation of any suitable medium such as fruits, malt
(brewed exclusively from malted barley or other cereals), molasses,
Jaggary, Sugar Cane juice etc. with or without addition of caramel and
spices. It shall not be fortified with acetic acid.
a) The product may contain food additives permitted in Appendix A.
Not less than 3.75 percent

(i) Acidity (m/v) calculated as acetic Acid
(ii) Total Solids (m/v) Not less than 1.5 percent
(iii) Total ash content Not less than 0.18 percent
(iv) It shall not contain sulphuric acid or any other mineral acid. It
shall be free from any foreign substances or colouring matter except
caramel.
b) The container shall be well filled with the product and shall occupy
volume of distilled water at 20°C which the sealed container is capable
2. Synthetic Vinegar means the product prepared from acetic

acid with or without caramel & spices and shall confirm to the
following requirements:
(i) Acidity of the product shall not be less than 3.75 percent m/v.
(ii) It shall not contain sulphuric acid or any other mineral acid. It
shall be free from any foreign substance or colouring matter
except caramel.
2. Synthetic vinegar shall be distinctly labelled as
SYNTHETIC - PREPARED FROM ACETIC ACID.
- 332 -
container, when packed in the rigid containers. The net weight
of the container is the volume of distilled water at 20°C which
the sealed container is capable of holding when completely filled.
Regulation 5.3.47 NUTS & RAISINS:
1. GROUNDNUT KERNEL (deshelled) for direct human consumption

commonly known as Moongphali are obtained from the plant Arachis
hypogols. The kernels shall be free from non-edible seeds such as
mahua, caster, neem or argemone etc.
It shall be free from colouring matter and preservatives. It shall be

practically free from extraneous matter, such as stones, dirt, clay etc.
The kernels shall conform to the following standards, namely:-
Moisture Not more than 7.0 per cent
Damaged kernel including Not more than 5.0 per cent by
slightly damaged kernel weight.
Aflatoxin content Not more than 30 parts per
billion.
2. Raisins means the product obtained by drying sound, clean

grapes of proper maturity belonging to Vitis vinifera L. The product
may be washed, with or without seeds and stems and may be
bleached with Sulphur Dioxide. The product shall be free from foreign
matter, living insects, mould, dead insects, insect fragments and
rodent contamination. The product shall have uniform colour, pleasant
taste and flavour, free from odour and taste and evidence of
fermentation. The product shall be free from added colouring matter.
The product may contain food additives permitted in Appendix A. The
product shall conform to the microbiological requirements given in
Appendix B. The product shall conform to the following
requirements:-
(ii) Damaged Raisins (m/m) Not more than 2.0 percent
(iii) Sugared Raisins (m/m) Not more than 15.0 percent
Explanation.- for the purpose of this paragraph,-
(i) ‗Damaged Raisins‘ means raisins affected by sunburn,
- 333 -
scars, mechanical injury which seriously affects the
appearance, edibility and keeping quality;
(ii) ‗Sugared Raisins‘ means raisins with external or internal
sugar crystals which are readily apparent and seriously affect
the appearance of the raisins.
3. Pistachio Nuts means the product obtained from mature seeds

of Pistacia vera L which have been sun dried and their shells opened
naturally or mechanically. The product may be raw, roasted, salted
and/or lime juice treated. The product shall be free from foreign
matter, living insects, mould, dead insects, insect fragments and
rodent contamination. The product shall have pleasant taste and
flavour, free from odour and taste, mustiness and rancidity. The
product shall be free from food additives. The product shall conform to
the microbiological requirements given in Appendix B. The product

(ii) Unopened Shells (m/m) Not more than 2.0 percent
(iii) Empty Shells (m/m) Not more than 1.0 percent
Explanation.-for the purpose of this paragraph,-

(i) ‗Unopened Shells‘ means shells which are not split open but
contain a fully developed kernel;
(ii) ‗Empty Shells‘ means shells in which kernel is not developed;
(iii) ‗Mouldy Shells‘ means nuts affected by mould.
4. Dates means the product obtained by drying sound, clean fruits

of proper maturity belonging to Phoenix dactylifera. The product may
be washed, pitted or unpitted, with or without cap, pressed or loose.
The product may be treated with sugar, glucose syrup, flour and
vegetable oil. The product shall be free from foreign matter, living
insects, mould, dead insects, insect fragments and rodent
contamination. The product shall have pleasant taste and smell, free
from odour and evidence of fermentation. The product shall be free
from any added colouring matter. The product may contain food
additives permitted in Appendix A. The product shall conform to the
microbiological requirements given in Appendix B. The product shall
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(ii) Ash insoluble in dil Hcl Not more than 0.1 percent
(iii) Blemished / Damaged Units Not more than 5.0 percent
(ii) (iv) Extraneous matter Not more than 1.0 percent
Explanation: - For the purpose of this paragraph -

(i) ‗Blemished‘ means units showing scars, discoloration, sun burn,
dark spots on the surface;
(ii) ‗Damaged‘ means dates affected by mashing and/ or tearing of
the flesh exposing the pit or significantly changing the
appearance.
(iii) ‗Extraneous vegetable matter‘ means stalks, pieces of shells,
pits, fibre, peel, etc.
5. Dry Fruits and Nuts means the products obtained by drying

sound, clean fruits and nuts of proper maturity. The product may be
with or without stalks, shelled or unshelled, pitted or unpitted or
pressed into blocks. The product shall be free from mould, living /
dead insects, insect fragments and rodent contamination. The product
shall be uniform in colour with a pleasant taste and flavour
characteristic of the fruit/ nut free from off flavour, mustiness,
rancidity and evidence of fermentation. The product shall be free from
added colouring. The product shall conform to the following
requirements:-
(i) Extraneous Vegetable matter (m/m) Not more than 1.0 percent
(ii) Damaged/ Discoloured units (m/m) Not more than 2.0 percent
Acidity of extracted fat expressed as Not more than 1.25
(iii)
oleic Acid percent
Explanation - For the purpose of this paragraph -

(i) ‗Extraneous vegetable matter‘ means stalks, pieces of shells,
pits, fibre, peel;
(ii) ‗Damaged or Discoloured‘ means units affected by sunburn,
scars mechanical injury, discolouration and insects.
- 335 -
Regulation 5.3.48 BEAN: means dry kidney shaped or flattened
seeds of the leguminous varieties used as food, either whole or
prepared as dal. It shall not contain hydrocyanic acid exceeding 20
parts per million as determined by A.O. A.C. Maceration method.
PART 5.4 CEREALS & CEREAL PRODUCTS
Regulation 5.4.1 ATTA
1. ATTA OR RESULTANT ATTA means the coarse product

obtained by milling or grinding clean wheat free from rodent hair and
excreta It shall conform to the following standards:-

(when determined by heating at
130-133oC for 2 hours).
Total ash Not more than 2.0 per cent
(on dry weight basis).
Ash insoluble in dilute HCl Not more than 0.15 percent (on
dry weight basis).
Gluten (on dry weight basis). Not less than 6.0 per cent
Alcoholic acidity (with 90 per cent Not more than 0.18 per cent
alcohol) expressed as H2SO4 (on
dry weight basis)
It shall be free from rodent hair and excreta
2. FORTIFIED ATTA means the product obtained by adding one or

more of the following materials to atta, namely:-
(a)Calcium carbonate (prepared chalk, popularly known as
Creta preparata).
(b) Iron
(c) Thiamine
(d) Riboflavin, and
(e)Niacin.
The calcium carbonate powder, if added for fortification shall be in
such amount that 100 parts by weight of fortified atta shall contain not
less than 0.30 and not more than 0.35 parts by weight of calcium
carbonate. It shall be free from Rodent hair and excreta
3. PROTEIN RICH (Paushtik) Atta means the product obtained
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by mixing wheat atta with groundnut ―or Soya flour‖, or a combination
of both‖. flour up to an extent of 10.0 per cent. Soya flour which is a
solvent extracted soya flour used in such mix shall conform to the
standards of Soya flour laid down under Regulation 5.4.13 (1). It
shall be free from insect or fungus infestation, odour and rancid taste.
It shall not contain added flavouring and colouring agents or any other
extraneous matter. It shall conform to the following standards:-

Total ash Not more than 2.75 per cent on
dry basis.
Ash insoluble in dilute HCl Not more than 0.1 percent on dry
basis.
Total Protein (N x 6.25) Not less than 12.5 percent on dry
basis
Crude Fibre Not more than 2.5 per cent on dry
basis
alcohol) expressed as H2SO4
It shall be free from Rodent hair and excreta
Regulation 5.4.2 MAIDA:
1. MAIDA means the fine product made by milling or grinding

clean wheat free from rodent hair and excreta and bolting or dressing
the resulting wheat meal. It shall conform to the following standards:-

Ash insoluble in dilute HCl Not more than 0.1 percent (on dry
weight basis).
dry weight basis)
- 337 -
It shall be free from Rodent hair and excreta.
If the product is to be used for bakery purpose, the following flour

treatment agents in the quantities mentioned against each may be
used, namely:-
Benzoyl peroxide (Max) 40 p.p.m.
Potassium bromate (Max) 20 p.p.m.
Ascorbic acid (Max) 200 p.p.m.
2. FORTIFIED MAIDA means the product obtained by adding one

or more of the following materials to maida, namely:-
(a)Calcium carbonate (preparated chalk popularly known as
creta preparata).
(b) Iron,
(c) Thiamine,
(d) Riboflavin, and
(e)Niacin.
The calcium carbonate powder, if added for fortification, shall be in
such amount that 100 parts by weight of fortified maida shall contain
not less than 0.30 and not more than 0.35 parts by weight of calcium
carbonate. It shall be free from Rodent hair and excreta.
3. PROTEIN RICH (Paushtik) MAIDA means the product

obtained by mixing maida (wheat flour) with groundnut flour ―or Soya
flour; or a combination of both‖ up to an extent of 10.0 per cent Soya
flour which is a solvent extracted flour used in such mix shall conform
to the standards of soya flour laid down under Regulation 5.4.13
(1). It shall be free from insect or fungus infestation, odour and rancid
taste. It shall not contain added flavour and colouring agents or any
other extraneous matter. It shall conform to the following standards:

Total ash Not more than 1.4 per cent on dry
basis.
Ash insoluble in dilute HCl Not more than 0.1 percent on dry
basis.
Total Protein (N x 6.25) Not less than 12.5 percent on dry
basis
Crude Fibre Not more than 0.53 per cent on
dry basis
- 338 -
alcohol) expressed as H2SO4
Gluten Not less than 7.0 percent on dry

basis
Regulation 5.4.3 SEMOLINA (Suji or Rawa):
1. SEMOLINA (Suji or Rawa) means the product prepared from

clean wheat free from rodent hair and excreta by process of grinding
and bolting. It shall be free from musty smell and off-odour and shall
be creamy yellow in colour. It shall conform to the following
standards:-

weight basis).
dry weight basis)
Regulation 5.4.4 BESAN:
1. BESAN means the product obtained by grinding dehusked

Bengal gram (Cicer arietinum) and shall not contain any added
colouring matter or any other foreign ingredient.
Besan shall conform to the following standards:-
Total ash Not more than 5.0%.

Ash insoluble in dilute hydrochloric Not more than 0.5%.
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acid
Regulation 5.4.5 Pearl Barley (Jau)
1. Pearl Barley (Jau) shall be the product obtained from sound

and clean barley (Horbeum vulgare or hordeum distichon). It shall be
whitish in colour and shall be free from fermented, musty or other
objectionable taste or odour, adulterants and insect and fungus
infestation and rodent contamination. It shall not contain other
foodgrains more than 1 per cent by weight.
Barley powder shall be the product obtained by grinding clean and
sound dehusked barley (Hordeum vulgare or Hordeum distichon)
grains. Barley starches shall not be less than 98.0 per cent by weight.
Barley powder shall also conform to the following standards
namely:-
Total ash (on dry basis) Not more than 1.0%.
Ash insoluble in dilute

Not more than 0.1%.
hydrochloric acid (on dry basis)
Crude fibre (on dry basis) Not more than 0.5%.
Alcoholic acidity (as H2SO4) Not more than 0.10 per cent.
with 90 per cent alcohol)
2. WHOLEMEAL BARLEY POWDER OR BARLEY FLOUR OR

CHOKER Yukt Jau ka Churan means the product obtained by
grinding clean and sound dehusked barley (Hordeum vulgare or
Hordeum distichun) grains free from rodent hair and excreta]. It shall
weight basis).
- 340 -
dry weight basis)
Regulation 5.4.6 Food grains:
1. Food grains meant for human consumption shall be whole

or broken kernels of cereals, millets and pulses. In addition to the
undermentioned standards to which foodgrains shall conform, they
shall be free from Argemone, Maxicana and Kesari in any form. They
shall be free from added colouring matter. The foodgrains shall not
contain any insecticide residues other than those specified in
Regulation 8.3.1 and the amount of insecticide residue in the
foodgrains shall not exceed the limits specified in Regulation 8.3.1 of
the said Table. The foodgrains meant for grinding/processing shall be
clean, free from all impurities including foreign matter (extraneous
matter).
2. WHEAT
Description: Wheat shall be the dried mature grains of Triticum
aestivum Linn. or Triticum vulgare vill, triticum drum Desf., triticum
sphaerococcum perc., Triticum dicoccum schubl., Triticum Compactum
Host. It shall be sweet, clean and wholesome. It shall also conform to
the following standards namely:-
Not more than 14 per cent by weight

(i) Moisture- (obtained by heating the pulverised
grains at 130oC-133oC for two hours).
Not more than 1 per cent. by weight
of which not more than 0.25 per cent.
Foreign matter - By weight shall be mineral matter and
(ii) (Extraneous matter) not more than 0.10 per cent. by
weight shall be impurities of animal
origin.
(iii) Other edible grains Not more than 6 per cent by weight.
Not more than 6.0 per cent by weight
including kernel bunt afected grains
and got affected grains. The limit of
kernel
(iv) Damaged grains-
bunt affected grains and ergot affected
grains shall not exceed 3.0 per cent
and 0.05 percent by weight,
respectively.
(v) Weevilled grains- Not more than 10 per cent by count.
(vi) Uric acid- Not more than 100 mg. per kg.
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Not more than 30 micrograms per
(vii) Aflatoxin
kilogram
Not more than 1000
(viii) Deoxynivalenol(DON) micrograms per kilogram
Provided that the total of foreign matter, other edible grains and
damaged grains shall not exceed 12 per cent by weight.
3. MAIZE:
Maize shall be the dried mature grains of Zea mays Linn. It shall
be sweet, hard, clean and wholesome. It shall also conform to the

(i) Moisture- (obtained by heating the pulverised
of which not more than 0.25 per cent.
Foreign matter - by weight shall be mineral matter and
(ii) (Extraneous matter) not more than 0.10 per cent. by
origin.
(iii) Other edible grains - Not more than 3 per cent by weight.
(iv) Damaged grains- Not more than 5 per cent by weight.

(vii) Aflatoxin kilogram.
-
4. JAWAR AND BAJRA:

Jawar and Bajra shall be the dried mature grains of Sorghum Vulgare
Pers. and
Pennisetum - typhyoideum Rich, respectively. These shall be
sweet, hard, clean and wholesome. These shall also conform to the
- 342 -
(i) Moisture- (obtained by heating the pulverised grains at
130oC-133oC for two hours).
Not more than 1 per cent. by weight of
which not more than 0.25 per cent. by
(ii) Foreign matter -
weight shall be mineral matter and not more
Extraneous Matter
than 0.10 per cent by weight shall be
impurities of animal origin.
(iv) Damaged grains Not more than 6 per cent by weight.
(v) Weevilled grains Not more than 10 per cent by count.
(vi) Uric acid Not more than 100 mg per kg
(vii) Aflatoxin Not more than 30 micrograms per kilogram.
5. RICE:
Rice shall be the mature kernels or pieces of kernels of Oryza
sativa Linn. obtained from paddy as raw or par boiled. It shall be dry,
sweet, clean, wholesome and free from unwholesome poisonous
substance. It shall also conform to the following standards, namely:-
(i) Moisture- Not more than 16 per cent by weight

(obtained by heating the pulverised
(ii) Foreign matter - Not more than 1 per cent. by weight of
(Extraneous matter) which not more than 0.25 per cent. By
weight shall be mineral matter and not
more than 0.10 per cent. by weight shall
be impurities of animal origin.
(iii) Damaged grains- Not more than 5 per cent by weight
(iv) Weevilled grains- Not more than 10 per cent by count.
(v) Uric acid- Not more than 100 mg. per kg.
Aflatoxin Not more than 30 micrograms per
(vi)
kilogram.
Provided that the total of foreign matter, and damaged grains shall
not exceed 6 per cent by weight.
- 343 -
6. MASUR WHOLE:
Masur whole shall consist of lentil (lens culinaris Medik or Even
lens Linn. or Lens esculenta Moench). It shall be sound, dry, sweet,
clean and wholesome. It shall conform to the following standards,
namely:-

(obtained by heating the pulverized
grains at 130oC 133oC for two hours).
(ii) Foreign matter - Not more than 1 per cent. by weight
(Extraneous matter) of which not more than 0.25 per cent.
by weight shall be mineral matter and
not more than 0.10 per cent. by
origin
(iii) Other edible grains- Not more than 3 per cent by weight.
Aflatoxin Not more than 30 micrograms per

(vii)
kilogram.
7. URD WHOLE:
Urd whole shall consist of seeds of the pulses (phaseolus mungo
Linn). It shall be sound, dry, sweet and wholesome. It shall also

(i) Moisture- (obtained by heating the pulverised grains at
130oC-133oC for two hours).
Not more than 1 per cent. by weight of
which not more than 0.25 per cent. by
(ii) Foreign matter -
weight shall be mineral matter and not more
Extraneous Matter
than 0.10 per cent by weight shall be
impurities of animal origin.
(iv) Damaged grains Not more than 5 per cent by weight.
(v) Weevilled grains Not more than 6 per cent by count.
- 344 -
(vi) Uric acid Not more than 100 mg per kg
(vii) Aflatoxin Not more than 30 micrograms per kilogram.
8. MOONG WHOLE:
Moong whole shall consist of seeds of green gram (Phaseolous
aurues Roxb., Phaseolus radiatus Roxb.) It shall be sound, dry, sweet,
wholesome and free from admixture of unwholesome substances. It
shall also conform to the following standards, namely:-
Not more than 14 per cent by weight

(i) Moisture-
grains at 130oC-133oC for two
hours).
of which not more than 0.25 per
Foreign matter - cent. by weight shall be mineral
(ii)
(Extraneous matter) matter and not more than 0.10 per
cent. by weight shall be impurities of
animal origin.

(vii) Aflatoxin
kilogram.
9. CHANA WHOLE:
Channa whole shall be the dried grains of gram (cicer arietinum
Linn.) It shall be sound, clean, sweet, wholesome and free from
unwholesome substances. It shall also conform to the following
standards, namely:-
(i) Moisture- Not more than 16 per cent by wight
(obtained by heating the pulverised
- 345 -
not more than 0.10 per cent. by weight
shall be impurities of animal origin.

(vii) Aflatoxin
kilogram.
10. SPLIT PULSE (DAL) ARHAR:

Dal Arhar shall consist of husk and split seeds of red gram (Cajanus
cajan (L) Millsp). It shall be sound, clean, sweet, dry, wholesome and
free from admixture of unwholesome substance. It shall also conform
to the following standards, namely:-

(ii) Foreign matter - Not more than 1 per cent. by weight of
(Extraneous matter) which not more than 0.25 per cent. by
weight shall be mineral matter and not
more than 0.10 per cent. by weight
(iii) Other edible grains - Not more than 0.5 per cent by weight.

(vii) Aflatoxin
kilogram.
- 346 -
11. SPLIT PULSE (DAL) MOONG:

Dal Moong shall consist of split seeds of green grams (Phaseolus
aureus Roxb, Phaseolus raditus). It shall be sound, clean, sweet,
wholesome and free from unwholesome. It shall also conform to the

hours).
(Extraneous matter) of which not more than 0.25 per
cent. by weight shall be mineral
matter and not more than 0.10 per
cent. By weight shall be impurities of
animal origin.

(vii) Aflatoxin
kilogram.
12. SPLIT PULSE (DAL) URD:

Dal Urd shall consist of split seeds of pulse (Phaseolus mungo
Linn.) It shall be sound, dry, sweet, wholesome and free from
admixture of unwholesome substances. It shall also conform to the
hours).
(Extraneous matter) of which not more than 0.25 per
- 347 -
cent. by weight shall be mineral
matter and not more than 0.10 per
cent. by weight shall be impurities of
animal origin.
(vii) Aflatoxin
kilogram.
13. DAL CHANA:
Dal Chana shall consist of split grains of gram (Cicer arietinum
Linn). It shall be sound, clean, sweet, dry, wholesome and free from


(vii) Aflatoxin
kilogram.
14. SPLIT PULSE MASUR:
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Dal masur shall consist of dehusked whole and split seed of the
lentil (Lenil esculenta Moench or Lens culinaris Medik or Ervem lens
Linn). It shall be sound, clean, dry, sweet, wholesome and free from

(vii) Aflatoxin
kilogram.
15. Any other foodgrains not specified above shall conform to the
not more than 0.10 per cent. by
origin.
(iv) Weevilled grains- Not more than 10 per cent by count.
(v) Damaged grains- Not more than 5 per cent by weight.
- 349 -
(vii) Aflatoxin
kilogram.
Provided that total of foreign matter, other edible grains and

damaged grains shall not exceed 12.0 per cent by weight.
Explanation - For the purposes of items in Regulation 5.4.6 (2-14):-
(a) ―foreign matter‖ means any extraneous matter other than
foodgrains comprising of-
(i) inorganic matter consisting or metallic pieces, sand,
gravel, dirt, pebbles, stones, lumps of earth, clay and
mud, animal filth and in the case of rice, kernels or pieces
of kernels, if any, having mudsticking on the surface of the
rice, and
(ii) organic matter consisting of husk, straws, weed seeds and
other inedible grains and also paddy in the case of rice;
(b) poisonous, toxic and/or harmful seeds - means any seeds
which is present in quantities above permissible limit may
have damaging or dangerous effect on health, organoleptic
properties or technological performance such as dhatura
(D. fastur linn and D. stramonium linn), corn cokle
(Agrostemma githago L, Machai Lallium remulenum linn),
Akra (Vicia species).
(c) ―Damaged grains‖ means kernels or pieces of kernels that

are sprouted or internally damaged as a result of heat,
microbe, moisture or whether, viz., ergot affected grain and
kernel bunt grains;
(d) ―Weevilled grains‖ means kernels that are partially or wholly
bored by insects injurious to grains but does not include
germ eaten grains and egg spotted grains;
(e) ―Other edible grains‖ means any edible grains (including oil
seeds) other than the one which is under consideration.
Regulation 5.4.7 CORNFLOUR (Maize starch):
1. CORNFLOUR (Maize starch) means the starch obtained from

maize (zea mays L.). It shall contain no added colour, flavours or
other chemicals. It shall be free from dirt, insects, larvae and
impurities or other extraneous matter. It shall conform to the
- 350 -
Moisture Not more than 12.5%
weight basis).
Alcoholic acidity (with 90 per cent Shall be equivalent to not more
alcohol) than 2.0 ml. N. NaOH per 100 g.
of dried starch
Regulation 5.4.8. CORN FLAKES:
1. CORN FLAKES means the product obtained from dehulled,

degermed and cook corn (Zea mays L.) by flaking, partially drying and
toasting. It shall be in the form of crisp flakes of reasonably uniform
size and golden brown in colour. It shall be free from dirt, insects,
larvae and impurities and any other extraneous matter. It shall

Total ash excluding salt Not more than 1.0 per cent
weight basis).
Alcoholic acidity (with 90 per cent Shall be equivalent to not more
alcohol) than 2.0 ml. N. NaOH per 100 g.
of dried starch
Regulation 5.4.9 CUSTARD POWDER:
1. CUSTARD POWDER means the product obtained from maize

(Zea mays L.) or sago/topioca with or without the addition of small
quantities of edible starches obtained from arrowroot, potato or jawar
(sorghum vulgare) and with or without the addition of edible common
salt, milk and albuminous matter. It may contain permitted colours
and flavours. It shall be free from any other foreign matter. It shall be
the form of fine powder, free from rancidity, fermented and musty
odour. It shall conform to the following standards namely:-

Total ash excluding added Not more than 0.5 per cent
common salt (on dry basis)
Ash insoluble in dilute HCl (on dry Not more than 0.1 percent
basis).
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Regulation 5.4.10 MACARONI PRODUCTS:
1. MACARONI PRODUCTS-(Macaroni, spaghetti, vermicelli)

means the products obtained from suji or maida with or without
addition of ingredients like edible groundnut flour, tapioca flour, soya
flour, milk powder, spices, vitamins, minerals, by kneading the dough
and extending it. It shall be free from added colour, dirt, insects larvae
and impurities or any other extraneous matter. It shall conform to the
basis
basis).
Nitrogen Not less than 1.7 per cent on dry
basis
Regulation 5.4.11 MALTED & MALT BASED FOODS
1. MALTED MILK FOOD means the product obtained by mixing

whole milk, partly skimmed milk or milk powder with the wort
separately from a mash of ground barley malt, any other malted cereal
grain and wheat flour or any other cereal flour or malt extract with or
without addition of flavouring agents and spices, emulsifying agents,
eggs, protein isolates, edible common salt, sodium or potassium
bicarbonate, minerals and vitamins and without added sugar in such a
manner as to secure complete hydrolysis of starchy material and
prepared in a powder or granule or flake form by roller drying, spray
drying, vacuum drying or by any other process. It may contain cocoa
powder. It shall be free from dirt and other extraneous matter. It shall
not contain any added starch (except starch natural to cocoa powder)
and added non-milk fat. It shall not contain any preservative or added
colour. Malted milk food containing cocoa powder may contain added
sugar. Malted milk food shall also conform to the following standards,
namely:-
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Malted milk Malted milk
food without food with
Cocoa cocoa powder
powder
Not more than Not more than 5
(a) Moisture 5 per cent by per cent by weight
weight.
Total protein Not less than Not less than 11.25
(b) (N x 6.25) 12.5 per cent per cent by weight.
(on dry basis) by weight.
Total fat (on Not less than Not less than 6%

(c) Dry basis) 7.5% by weight.
by weight
Total ash (on Not more than 5% Not more than 5% by

(d) dry basis) by weight weight.
Acid insoluble
ash (on dry basis) Not more than 0.1 Not more than 0.1
(e) (in dilute HCl) per cent by weight per cent by weight
Not less than 85% Not less than 80% by
(f) Solubility by weight. weight.
Cocoa powder Not less than 5.0%
(g) (on dry basis) -- by weight.
(h) Test for starch Negative --
Not more than Not more than
(i) Bacterial count 50,000 per gram. 50,000 per gram.
Not more than Not more than 10 per
(j) Coliform count 10 per gram. gram.
Yeast and mould
(k) count absent in 0.1 gm
Salmonella and
(l) Shigella absent in 0.1 gm
(m) E.Coli absent in 0.1 gm
Vibrio cholera
and
(n) V.Paraheamolyticus absent in 0.1 gm
Faecal streptococci
and Staphylococcus
(o) aureas absent in 0.1 gm
2. MALT BASED FOODS (MALT FOOD) means the product

obtained by mixing malt (wort or flour or malt extract) of any kind
obtained by controlled germination of seeds (cereals and/or grain
- 353 -
legumes), involving mainly steeping germination and kiln drying
processes with other cereal and legume flour with or without whole
milk or milk powder, flavouring agents, spices, emulsifying agents,
eggs, egg powder, protein isolates, protein hydrolysates, edible
common salt, liquid glucose, sodium or potassium bicarbonate
minerals, amino acids and vitamins. It may contain added sugar
and/or cocoa powder and processed in such a manner to secure partial
or complete hydrolysis of starchy material in the form of powder or
granules or flakes by drying or by dry mixing of the ingredients. The
grains, legumes and their products used in preparation of malt shall
be sound, uninfested and free from insect fragments, rat excreta,
fungal infested grains or any other type of insect or fungal damage.
It shall also conform to the following standards, namely:—

- Not more than 5 per cent, by
(a) Moisture weight
(b) Total Protein (N x 6.25) - Not less than 7.0 per cent, by
(on dry basis) weight
- Not more than 5 per cent, by
(c) Total ash (on dry basis) weight
(d) Acid insoluble ash - Not more than 0.1 per cent, by
(in dilute HCl) weight
(e) Total plate count - Not more than 50,000 per gram.
(f) Coliform count - Not more than 10 per gram.
(g) Yeast and Mould Count - Not more than 100 per gram.
(h) E Coli - Absent in 10 gram.
(i) Salmonella and Shingella - Absent in 25 gram
Alcoholic Acidity
(j) (expressed as H2SO4)
with 90 per cent alcohol - Not more than 0.30 per cent.
(on dry weight basis)
Vibrio cholera and absent in 0.1 gm
(k) V.Paraheamolyticus
(l). Faecal streptococci and absent in 0.1 gm

Staphylococcus aureas
Regulation 5.4.12 ROLLED OATS:
1. ROLLED OATS (quick cooking oats) means the product made

from sound hulled oats (Avena sativa). It shall be free from added
- 354 -
colours, rancidity and flavouring agents. It shall be in the form of
flakes of uniform size having a light cream colour. It shall be free from
dirt, insects and insect fragments. It shall conform to the following
standards:-
Moisture Not more than 10.0 %
basis
basis).
Nitrogen Not less than 1.8 per cent on dry
basis
Crude Fibre Not more than 2.0 percent on dry
basis
Alcohol acidity (with 90 per cent Shall be equivalent to not
alcohol) more than 8.0 ml. N.NaOH per
100 gm. of dried substance.
Regulation 5.4.13 SOLVENT EXTRACTED FLOURS:
1. SOLVENT EXTRACT SOYA FLOUR means the product obtained

from clean, sound healthy soyabeans by a process of cracking,
dehulling, solvent extraction with food grade hexane and grinding. It
shall be in the form of coarse or fine powder or grits, white to creamy
white in colour of uniform composition and free from rancid and
objectionable odour, extraneous matter, insects, fungus, rodent hair
and excreta. It shall be free from any added colour and flavour. It shall
(a) Moisture Not more than 9.0 per cent by weight

Not more than 7.2 per cent by weight on
(b) Total ash
dry basis
(c) Ash insoluble in dilute Not more than 0.4 per cent by weight on
HCl dry basis.
Not less than 48 per cent by weight on
(d) Protein (Nx6.25)
dry basis.

(e) Crude fibre
dry basis.
(f) Not more than 1.5 per cent by weight on

Fat dry basis
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(g) Total bacterial count Not more than 50,000 per gm.
(h) Coliform bacteria Not more than 10 per gm.
(i) Salmonella bacteria Nil in 25 gm
(j) Hexane (Food grade) Not more than 10.00 ppm
2. SOLVENT EXTRACTED GROUNDNUT FLOUR means the

product obtained from fresh, clean, degermed groundnut kernels
which have been decuticled after mild roasting. The kernels shall be
first expelled followed by solvent extraction with food grade hexane or
by direct extraction of kernels. It shall be whitish to light brown in
colour of uniform composition and shall be free from rancid and
objectionable odour, extraneous matter, insect, fungus, rodent hair
and excreta. It shall be free from added colour and flavour. It shall
conform to the following standards namely :-
(b) Total ash dry basis
Ash insoluble in Not more than 0.38 per cent by weight
(c) dilute HCl on dry basis.
Not less than 48 per cent by weight on
(d) Protein(Nx6.25) dry basis.
(e) Crude fibre dry basis.

(f) Fat on dry basis
(g) Total bacterial Not more than 50,000 per gm.count
(i) Salmonella bacteria Nil in 25 gm
Hexane (Food
(j) grade) Not more than 10.00 ppm
3. SOLVENT EXTRACTED SESAME FLOUR means the product

obtained by pressing, clean, sound healthy and decuticled sesame
seeds followed by solvent extraction with food grade hexane or by
direct extraction of kernels. It shall be in the form of flour of white or
pale creamy white colour, of uniform composition and free from rancid
and objectionable odour, extraneous matter, insects, fungus, rodent
hair and excreta. It shall be free from added colour and flavour. It
- 356 -
shall conform to the following standards, namely :-
(a) Moisture Not more than 9.0 per cent by Weight

(b) Total ash on dry basis
Ash insoluble in Not more than 0.15 per cent by
(c) dilute HCl weight on dry basis.
Not less than 47 per cent by weight
(d) Protein (Nx6.25) on dry basis.
(e) Crude fibre on dry basis.
(f) Fat on dry basis
(g) Total bacterial count Not more than 50,000 per gm.
(i) Salmonella bacteria Nil in 25 gm.

(j) Oxalic Acid content on dry basis.
(k) Hexane (Food grade) Not more than 10.00 ppm.
4. SOLVENT EXTRACTED COCONUT FLOUR means the product
obtained from fresh coconut Kernels or dried coconut copra of good
quality and free from mould. Food grade hexane shall be used for
extraction of the oil. It shall be of white or pale brownish yellow colour
of uniform composition and free from rancid and objectionable odour,
extraneous matter, insects, fungus, rodent hair and excreta. It shall
be free from added colour and flavour. It shall conform to the
following standards, namely :-

(b) Total ash
dry basis
Ash insoluble in - Not more than 0.35 per cent by
(c)
dilute HCl weight on dry basis.
Not less than 22.0 per cent by weight on
(d) Protein (Nx6.25)
dry basis.
(e) Crude fibre
dry basis.
(f) Fat
dry basis
(g) Total bacterial - Not more than 50,000 per gm.count
- 357 -
(h) Coliform bacteria -Not more than 10 per gm.
(i) Salmonella bacteria -Nil in 25 gm.
(j) Hexane (Food grade) Not more than 10.00 ppm.
5. SOLVENT EXTRACTED COTTON SEED FLOUR means the

product obtained by solvent extraction of oil with food grade hexane
from oil cake immediately following the single pressing, from cotton
seed of good quality which have been pre-cleaned and are free from
infected or otherwise damage materials and extraneous matter. It
shall be in the form of flour of white or pale brownish colour, of
uniform composition and free from rancid and objectionable odour,
extraneous matter, insect, fungus, rodent hair and excreta. It shall be
free from added colours and flavours. It shall conform to the following
standards, namely :-

(b) Total ash
dry basis
(c) Ash insoluble in Not more than 0.35 per cent by weight
dilute HCl on dry basis.
(d) Crude Protein Not less than 47 per cent by weight on
(Nx6.25) dry basis.
Not less than 3.6 g. per 100 g. of
(e) Available lysine
crude protein.
(f) Crude fibre
dry basis.
(g) Free gossypol
on dry basis.
Not more than 1.2 percent by weight on
(h) Total gossypol
dry basis.
(i) Fat
dry basis.
(j) Total bacterial Count Not more than 50,000 per gm.
(k) Coliform bacteria Not more than 10 per gm.
(l) Salmonella bacteria Nil in 25 gm.
(m) Hexane (Food grade) - Not more than 10.00 ppm.‖
Regulation 5.4.14 STARCHY FOODS:
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1. ARROWROOT means the separated and purified starch from the
rhizomes of the plants known as Maranta arundinacea or from
Curcuma augustifolia.
2. SAGO shall mean small hard globules or pearls made from either
the starch of the sago palm or the tubers of topioca (Manihot
utilissima) and shall be free from any extraneous matter including
natural colours.
It shall conform to the following standards, namely:-
shall not be more than 0.4

(i) total ash (on dry basis) percent;
(ii) ash insoluble in dilute
hydrochloric acid (on dry basis). shall not exceed 0.1 percent
Regulation 5.4.15 BAKERY PRODUCTS:
1. Biscuits including wafer biscuits shall be made from maida,

vanaspati or refined edible oil or table butter or desi butter or
margarine or ghee or their mixture containing any one or more of the
following ingredients, namely:-
Edible common salt, butter, milk powder, cereals and their
products, cheese cocoa, coffee extract, edible desiccated coconut,
dextrose, fruit and fruits products, dry fruit and nuts, egg, edible
vegetable products, ginger, gluten groundnut flour, milk and milk
products, honey, liquid glucose, malt products, edible oilseeds, flour
and meals, spices and condiments, edible starches such as potato
starch and edible flours, sugar and sugar products, invert sugar,
jaggery, protein concentrates, oligofructose (max 15%) vinegar and
other nutrients and vitamins:
Provided that it may contain food additives specified in these
regulations and in Appendix A:
Provided further that it may contain artificial sweetener as provided in
Regulation 6.1.2 and label declaration as provided in Regulation
4.4.5 (24, 25, 26, 28 & 29)
Provided also that it shall conform to following standards, namely:-
shall not be more than 0.1 per

(i) ash insoluble in dilute cent
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hydrochloric acid (on dry basis):
(ii) acidity of extracted fat (as
not exceeding 1.5 per cent.
oleic acid):-
It may contain Oligofructose (dietary fibres) upto 15% maximum

subject to label declaration under Regulation 4.4.5 (43)
2. BREAD whether sold as white bread or wheat bread or fancy or

fruity bread or bun or masala bread or milk bread or of any other
name, shall mean the product prepared from a mixture of wheat atta,
maida, water, salt, yeast or other fermentive medium containing one
or more of the following ingredients, namely:-
Condensed milk, milk powder (whole or skimmed), whey, curd, gluten,
sugar, gur or jaggery, khandsari, honey, liquid glucose, malt products,
edible starches and flour, edible groundnut flour, edible soya flour,
protein concentrates and isolates, vanaspati, margarine or refined
edible oil of suitable type or butter or ghee or their mixture, albumin,
lime water, lysine, vitamins, spices and condiments or their extracts,
fruit and fruit product (Candied and crystallized or glazed), nuts, nut
products , oligofructose (max 15%) and vinegar:
Provided that it may also contain food additives specified in these

regulations including Appendix A:
Provided further that it may also contain artificial sweetener as

provided under label declaration in Regulation 4.4.5 (24, 25, 26, 28
& 29)
;
Provided also that it shall conform to the following standards, namely:-
(a) alcoholic acidity Shall be not more than

(with 90 per cent alcohol) equivalent of 7.5 ml. N NaOH per
100 g of dried substances.
(b) ash insoluble in dilute HCL on
dry weight basis -
(i) bread except masala Not more than 0.1 per cent
bread or fruit bread
(ii) masala bread or fruit Not more than 0.2 per cent
bread
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Provided also that it shall be free from dirt, insect and insect
fragments, larvae, rodent hairs and added colouring matter except any
permitted food colours present as a carry over colour in accordance
with the provision in Regulation 6.1.17, in raw material used in the
products.
It may contain Oligofructose (dietary fibres) upto 15% maximum
subject to label declaration under labelling Regulation 4.4.5 (43)
PART 5.5. MEAT AND MEAT PRODUCTS
Regulation 5.5.1 Definition:
(a)―animal‖ means an animal belonging to any of the species specified

below;-
(i) Ovines;
(ii) Caprines;
(iii) Suillines;
(iv) Bovines;
and includes poultry and fish
(b) ―carcass‖ means the dead body or any part thereof including the
viscera of any animal which has been slaughtered
(c) ―meat‖ means the flesh and other edible parts of a carcass
(d) ―meat food products‖ means any article of food or any article
intended for, or capable of, being used as a food which is derived or
prepared from meat by means of drying, curing, smoking, cooking,
seasoning, flavouring, freezing or following a method of processing
meat akin to any of the above methods, but shall not include the
following products unless the manufacturer himself desires to be
covered under the provisions of the said Regulations, namely:-
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(i) Meat extracts, meat consommé and stock, meat sauces and
similar products not containing fragments of meat;
(ii) Whole, broken or crushed bones, meat peptones, animal
gelatin, meat powder, pork-rind powder, blood plasma, dried
blood, dried blood plasma, cellular proteins, bone extracts and
similar products;
(iii) Fats melted down from animal tissues;
(iv) Stomachs, bladders and intestines, clean and bleached,
salted or dried;
(v) Products containing fragments of meat, but which contain a
quantity of meat or meat product not exceeding ten percent of
the total weight of the final product;
(vi) Patties, puffs, rolls, samosas, cutlets, koftas, kababs, chops,
tikkas and soups made from mutton, chicken, goat meat, buffalo
meat, beef and grilled chicken which are prepared for immediate
consumption, the ampoules of chicken essence, hot-dogs and
hamburgers prepared for immediate consumption which can not
be stored even under refrigerated conditions; * 2
(vii) Chilled Poultry
(e) ―Slaughter house‖ means the building, premises or place which is

licensed as a slaughter house by the local authority for the slaughter
of animals intended for human consumption.
Regulation 5.5.2 Meat and Meat Products:
1. CORNED BEEF means the product prepared from boneless

meat of carcass of bovine animals including buffalo meat, which have
been subjected to antimortem and postmortem inspection.
The product shall be uniformly cured with edible common salt and
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sodium and / or potassium nitrite. The product may contain ascorbic
acid, sodium ascorbate or isoascorbate acid/ sodium iso-ascorbate
singly or in combination not exceeding 500 mg/kg. The product may
also contain sucrose, dextrose, lactose, maltose and glucose syrup
including corn syrup.
The product shall be packed in hermetically sealed containers and

subjected to heat treatment followed by rapid cooling to ensure that
the product is shelf stable. The sealed containers shall not show any
change on incubation at 35oC for 10 days and 55oC for 5 days.
The product shall be in the form of a solid pack capable of being sliced.
The product shall be free from any added colour and natural and
artificial flavour. The product shall be clean and substantially free
from staining and contamination from the container, foreign matter
and objectionable odour.
The product shall conform to the following requirements, namely:—
Sl. No. Characteristics Requirements
(1) (2) (3)

(1) Total Plate Count 1000 / gram maximum
(2) E.Coli Absent in 25 gram
(3) Solmonella Absent in 25 gram
(4) Staphylococcus aureus Absent in 25 gram
Clostridium perfringens
(5) and Absent in 25 gram
Clostridium Botulinum
2. LUNCHEON MEAT means the product prepared from edible

portion of meat of mammalian animal, slaughtered in an abattoir,
which have been subjected to antimortem and postmortem inspection
and/or edible meat of poultry, birds, including chickens, turkeys,
ducks, geese, guinea fowl or pigeons slaughtered in an abattoir.
sodium and /or potassium nitrite. The product may be with or without
binders such as cereal flour/starch, bread, biscuits or bakery products,
milk powder, whey powder, egg protein, vegetable protein products,
glucose, invert sugar, dextrose, lactose, maltose, glucose syrup,
including corn syrup, spices, seasoning and condiments and water
- 363 -
soluble hydrolysed protein.
The product may be smoked and flavoured with natural and natural
identical flavours and permitted flavour enhancer.
The product may contain ascorbic acid / isoascorbic acid and its
sodium salts singly or in combination not exceeding 500 mg/kg
expressed as ascorbic acid as antioxidant and sodium and or
potassium mono - di - polyphosphates singly or in combination not
exceeding 3000 mg/kg expressed as P2O5 as water retention agents.
The product shall be packed in hermetically sealed container and
the product is shelf stable. The sealed container shall not show any
The product shall be clean and substantially free from stains from the
container and foreign matter and shall be capable of being sliced.
The product shall conform to the following requirement, namely:-
(1) (2) (3)

(1) Total Fat content:
Not more than 30.0
a) Product without binder percent
Not more than 35.0
b) Product with binder percent
(4) Salmonella Absent in 25 gram
(6) Clostridium perfringens and Absent in 25 gram
3. COOKED HAM means the product prepared from meat of pigs

which have been subjected to antimortem and postmortem inspection.
The product shall be free from bones, detached cartilage tendous,
ligaments and may be with or without skin and fat. The product shall
be uniformly cured with edible common salt and sodium and / or
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potassium nitrite.
The product may contain sucrose, invert sugar, dextrose, lactose,
maltose, glucose syrup including corn syrup, honey, spices, seasoning
and condiments, water soluble hydrolysed protein and food grade
gelatin. The product may be smoked and flavoured with natural
flavouring substances and nature identical flavours as well as
permitted flavour enhancers. The product may contain ascorbic acid /
isoascorbic acid and its sodium salt singly or in combination not
exceeding 500 mg/kg expressed as ascorbic acid, sodium and or
potassium mono - di - polyphosphates singly or in combination not
exceeding 3000 mg/ kg expressed as P2O5 as antioxidant and water
retention agents respectively. The product may also contain
sodium/potassium alginate not exceeding 10 mg/kg and or agar,
carrageenan and sodium citrate as emulsifying and stabilizing agents.
change on incubation at 350C for 10 days and 550C for 5 days.
The product shall be free from any stains from the container/package,
objectionable matter and shall be capable of being sliced.
The product shall confirm to the following requirement, namely:-
(1) (2) (3)

(5) Clostridium perfringens
and Absent in 25 gram
4. CHOPPED MEAT means the product prepared form edible

portion of meat of mammalian animals slaughtered in an abattoir,
which have been subjected to antimortem and postmortem inspection
and / or edible meat of poultry birds including chickens, turkeys,
ducks, geese, slaughtered in an abattoir.
- 365 -
Sodium or Potassium Nitrite. The product may be with or without
binders such as cereal flour/starch, bread, biscuit, or bakery product.
Vegetable protein product, fructose, invert sugar; dextrose, lactose,
maltose, glucose syrup including corn syrup, spices, seasoning and
condiments and water soluble hydrolysed protein.
The product may be smoked and flavoured with natural and
nature identical flavours and permitted flavour enhancer.
The product may contain ascorbic acid / iso-ascorbic acid and its
sodium salts singly or in combination not exceeding 500 mg / kg
expressed as ascorbic acid and sodium and or potassium mono-di-
polyphosphate, singly or in combination not exceeding 3000 mg/kg
expressed as P205 as antioxidants and water retention agent
respectively.

The product shall be clean and substantially free from staining and
contamination from the container, foreign matter and shall be capable
of being sliced.The product shall conform to the following
requirements, namely:-
(1) (2) (3)

(1) Total Fat content:
Not more than 25.0
a) Product without binder
percent
Not more than 30.0
b) Product with binder
percent
- 366 -
(6) and Absent in 25 gram
5. CANNED CHICKEN means the product prepared from edible

portion of meat of poultry birds, slaughtered in an abattoir, which
have been subjected to antimortem and postmortem inspection. The
product shall be free from bones, blood clots, skin, hair, viscera and
bruised/disintegrated material.
The product shall be cured with a mixture of edible common salt and
sodium nitrite. The product shall be free from added colour flavour
and meat tenderized. The packing medium and other ingredients shall
be of food grade quality.
The product shall be packed in hermetically sealed clean and sound tin
containers and subjected to adequate heat treatment followed by
rapid cooling to ensure that the product it shelf stable. The sealed
containers shall not show any change on incubation at 35 0C for 10
days and 550C for 5 days.
The contents shall have the characteristic colour, free from
objectionable odour, discolouration and excessive disintegration.
The product shall conform to the following requirements, namely:-
(1) (2) (3)

Clostridium perfringens and

(5) Clostridium Botulinum Absent in 25 gram
6. CANNED MUTTON AND GOAT MEAT means the product prepared

from edible portion of meat of Bovine animals slaughtered in an
abattoir, which have been subjected to antimortem and postmortem
inspection. The product shall be free from bones, blood clots, skin,
hair, strings and fibrous tissue, bruised material, viscera, tendons and
excessive fat.
- 367 -
The product shall be cut into pieces of reasonably uniform size and
cured with a mixture of edible salt and sodium nitrate and or sodium
nitrite. The product shall be free from added colour, flavour and meat
tenderizer. The packing medium and other ingredients shall be of food
grade quality.
The product shall be packed in hermetically sealed clean and
sound tin containers and subjected to adequate heat treatment
followed by rapid cooling to ensure that the product is shelf stable. The
sealed container shall not show any change on incubation at 350C for
10 days and 550C for 5 days.
The contents shall have characteristic colour, free from
objectionable odour, discoloration and excessive disintegration.
(1) (2) (3)

(1) Total plate count 1000 / gram maximum

and
(5) Clostridium Botulinum Absent in 25 gram
7. FROZEN MUTTON, GOAT BEEF AND BUFFALO MEAT means

the product prepared from edible portion of meat of Bovine animals
including buffalo meat slaughtered in an abattoir, which have been
subjected to antimortem and postmortem inspection.
The fresh meat meant for freezing shall be clean, free from any
foreign matter, objectionable odour/flavour and evidence of
deterioration. Meat shall be prepared by quickly freezing in an
appropriate equipment in such a way that the range of temperature of
maximum crystallization is passed quickly and the product attains a
temperature of - 180C or colder at the thermal centre after thermal
stabilization. The product shall be kept deep frozen so as to maintain
its quality during transportation, storage and sale.
- 368 -
(1) (2) (3)

(2) E.Coli 100 / gram maximum
(3) Staphylococcus aureus 100 / gram maximum
(4) Clostridium perfringens and 30/ gram maximum
(5) Yeast and mould count 1000/ gram maximum

(7) Listeria monocytogenes Absent in 25 gram
PART 5.6. Fish and Fish Products:
Regulation 5.6.1 Fish and Fish Products
1. Frozen Shrimps or Prawns means the product prepared from

fresh shrimps of sound quality belonging to Penaeidae, Pandalidae,
Crangonidae, Palaeomonidae Solenoceridae, Aristeidae and
Sergestidae families. The product shall not contain a mixture of
genera but may contain mixture of species of same genus with similar
sensory properties. The product may be peeled or unpeeled, raw or
cooked. The product may be glazed with water. The product shall
Requirements in Requirement in
S.No. Characteristics Raw Cooked
Product Product
Total Volatile Base Not more than 30
(1) mg/100 gm Absent in 25gm
(Nitrogen)
2. Frozen Lobsters means the product prepared from fresh

lobsters of sound quality belonging to the genus Homarus of the
family Nephropidae and from the families Palinuridae and Scyllaride.
The Norway Lobster may be prepared from Nephros norvegicus. The
product shall not be a mixture of different species. The product may
be raw or cooked. The product may be glazed with water. The product
- 369 -
S.No. Characteristics Requirements in Requirement in
Raw Cooked
Product Product
Total Volatile Base Not more than 30 Absent in 25gm
(1) mg/100 gm
(Nitrogen)
3. Frozen squid and parts of squid means the product prepared

from fresh squid of sound quality belonging to squid species of
Loliginidae, Ommastrephidae Onychoteuthide and Thysanotenthidae
families. The product may be glazed with water. No food additive is
allowed in this product. The product shall conform to the following
requirements:
S.No. Characteristics Requirements in Raw

Product
Total Volatile Base
(1) Not more than 30 mg/100 gm
(Nitrogen)
4. Frozen finfish means the product prepared from fresh fish of

good quality. The product may be with or without head from which
viscera or other organs have been completely or partially removed.
The product may be glazed with water. The products shall conform to
the following requirements:—
S.No. Characteristics Requirements in Raw Product
(1) Total Volatile Base Not more than 30 mg/
(Nitrogen) 100gm
(2) Histamine Not more than 20 mg /
100gm
5. Frozen fish fillets or minced fish flesh or mixtures thereof

are products obtained from fresh wholesome fish of any species or
mixtures of species with similar-sensory properties. Fillets may be
pieces of irregular size and shape with or without skin. Minced fish
flesh consists of particles of skeletal muscle‖. and is free from bones,
viscera and skin. The product may be glazed with water. The products
shall conform to the following requirement:-
S.No. Characteristics Requirements

Not more than 30 mg/
(1) Total Volatile Base (Nitrogen) 100gm
Not more than 20 mg /
(2) Histamine 100gm
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Note I: Products under article 1, 2, 3, 4 AND 5 shall be frozen in
an appropriate equipment quickly to minus (-) 18º C or colder in such
a way that the range of temperature of maximum crystallization is
passed quickly. The quick freezing process shall not be regarded as
complete unless the product temperature has reached minus (-) 18º C
or colder at the thermal centre after thermal stabilization. The product
shall be kept deep frozen so as to maintain the quality during
transportation, storage and sale. The entire operation including
processing and packaging shall ensure minimum dehydration and
oxidation. The product may contain food additives permitted in
Appendix A except listed product under Regulation 5.6.1 (3). The
product shall conform to the microbiological requirement given in
Appendix B. The products shall be free from any foreign matter and
objectionable odour/flavour.
6. Dried shark fins means the product prepared from dorsal and
pectoral fins, lower lobe of caudal fin and Pelvic from fresh shark of
edible quality. The product shall be free from adhering flesh and may
be with or without skin. The product shall be dried in a suitable
manner and shall be free from any food additive. The product shall be
free from foreign matter, objectionable odour or flavour and rancidity.
No food additive is allowed in this product. The products shall conform
to the following requirements:-

Not more than 10.0
(1) Moisture percent
Ash insoluble in HCl on dry Not more than 1.0
(2) basis percent
(3) Yeast and Mould Count Absent in 25gm
7. Salted fish/dried salted fish means the product prepared

from fresh wholesome fish. The fish shall be bled, gutted, beheaded,
split or filleted and washed. The fish shall be fully saturated with salt
(Heavy salted) or partially saturated to a salt content not less than 10
percent by weight of the salted fish which has been dried. The product
shall be free from foreign matter, objectionable odour and flavour. The
product may contain food additives permitted in Appendix A. The
product shall conform to the microbiological requirement given in
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Appendix B. The products shall conform to the following
requirements:-
—
(1) Moisture Not more than 16.0
percent
Not less than 10.0
(2) Sodium chloride percent and not more
than 15.0 percent
(3) Ash insoluble in HCl on dry Not more than 1.0
basis percent
(4) Yeast and Mould Count Absent in 25gm
8. Canned finfish means the product prepared from the flesh of

fresh finfish of sound quality belonging to any one species or mixture
of species within the same genus having similar sensory properties.
The product shall be free from head, tail and viscera. The product may
be packed in any suitable packing medium. The packing medium and
other ingredients used shall be of food grade quality. The products
Not more than 20
(1) Histamine Content mg/100 gm
Total Volatile Base Not more than 30mg/
(2) (Nitrogen) 100gm
9. Canned Shrimp means the product prepared from fresh shrimp

of sound quality from any combination of species of families
Penaeidae, Pandalide, Crangonidae and Palaemonidae from which
heads, shell and antenna have been removed. The product may be in
the form of peeled shrimps which have been headed and peeled
without removal of the dorsal tract or cleaned and deveined shrimps in
which the back is cut open after peeling and dorsal tract has been
removed upto the last segment next to the tail or broken shrimps
consisting of pieces of peeled shrimp of less than four segments with
or without the vein removed. The packing medium and other
ingredients shall be of food grade quality. The products shall conform
to the following requirements:-

Not more than 30
(1) Total Volatile Base (Nitrogen) mg/100 gm
- 372 -
Acidity in brine expressed as Citric Not more than 0.2
(2) Acid percent
10. Canned sardines or sardine type products means, the

product prepared from fresh or frozen fish belonging to Sardinia
pilchardus, Sardinia milanostictusl neopilchardusl ocellatus/sag
ax/caeruleus, Sardinia aurita/brasiliensisl maderensisl longicepsl
gibbosa celupea harengus, Sprattus sprattus, Hypertophus vittatus,
Nematolosaviaminghi, Etrumeus teses, Ethmedium maculatun,
Engranulis anchoita/mordax/ringens and opisthonema oglinum.
The product shall be free from head and gills. It may be free from
scales and or tail. The fish may be eviscerated. If eviscerated it shall
be practically free from visceral parts other than roe milt or kidney. If
ungutted it shall be practically free from undigested feed or used feed.
The product shall be packed in any suitable medium. The packing
medium and all other ingredients shall be of food grade quality. The
products shall also conform to the following requirements:-
Not more than 20
(1) Histamine Content mg/100 gm
Total Volatile Base Not more than
(2) (Nitrogen) 30mg/100 gm
11. Canned salmon means the product prepared from fresh fish of
sound quality belonging to any of the species of Salmosalar or
Oncorhynctus nerka/kisutchl tschawytscha/gorboscha/ketax and
masou species. The product shall be free from head, viscera, fins and
tails. The product shall be packed in any suitable medium. The
packing medium and all other ingredients shall be of food grade
quality. No food additive is allowed in this product. The product shall
conform to the following requirement.
S.No. Characteristics Requirements in Raw

Product
Total Volatile Base
(1) Not more than 30 mg/100 gm
(Nitrogen)
12. Canned crab meat means the product prepared from live crabs
of sound quality from any of the edible species of the suborder
Branchyura or the order Decapoda and all species of the family
- 373 -
Lithodiadae. The product shall be prepared singly or in combination
from the leg, claw, body and shoulder meat from which the shell has
been removed. The product shall be packed in any suitable medium.
The packing medium and all other ingredients shall be of food grade
quality. The products shall conform to the following requirements:-

(1) Total Volatile Base (Nitrogen) Not more than
30mg/100 gm
Not less than 0.06
(2) Acidity in brine expressed as percent and
Citric Acid Not more than 0.2
percent
13. Canned Tuna and Bonito means the product prepared from
fresh fish of sound quality belonging to Thunnus alalunga/albacaresl
atlanticusl obessul maccoyiil thynnusl tongoe, Euthynnus affinisl
alleteratusl Jinlatus/Sarda chilentis/orienlalisl Sarda and Katsuwonus
pelamis (syn Euthynnus pelamis) species. The product may be in the
form of segments with or without skin, chunks, flakes or grated /
shredded particles. The product shall be packed in any suitable
medium. The packing medium and all other ingredients shall be of
food grade quality. The products shall conform to the following
requirements:-

(1) Histamine Content Not more than 20mg/100 gm
(2) Total Volatile Base (Nitrogen) Not more than 30mg/100 gm
Note II: All the product listed under ARTICLES 8, 9, 10, 11, 12 and
13 shall be packed in hermetically sealed clean and sound containers
and subjected to adequate heat treatment followed by rapid cooling to
ensure commercial sterility. The container shall be free from rust and
mechanical defects. The container shall not show any change or
incubation at 37ºC for 7 days. The final product shall be free from
foreign matter, objectionable odour, or flavour. The products may
contain food additives permitted in Appendix A except products listed
under Regulation 5.6.1 (11). The product shall conform to the
microbiological requirement given in Appendix B.
Note– Without prejudice to the standards laid down in this Appendix,

whenever water is used in the manufacture or preparation of any
article of food, such water shall be free from micro-organisms likely to
- 374 -
cause disease and also free from chemical constituents which may
impair health.
PART 5.7. SWEETS & CONFECTIONERY:
Regulation 5.7.1 Sugar boiled confectionery:
Sugar boiled confectionery whether sold as hard boiled sugar

confectionery or pan goods confectionery or toffee or milk toffee or
modified toffee or lacto-bon-bon or by any other name shall mean a
processed composite food article made from sugar with or without
doctoring agents such as cream of tartar by process of boiling whether
panned or not. It may contain centre filling, or otherwise, which may
be in the form of liquid, semi-solid or solids with or without coating of
sugar or chocolate or both. It may also contain any of the following:-
(i) sweetening agents such as sugar, invert sugar, jaggery,
lactose, gur, bura sugar, khandsari, sorbitol, honey, liquid
glucose;
(ii) milk and milk products;
(iii) edible molasses;
(iv) malt extracts;
(v) edible starches;
(vi) edible oils and fats;
(vii) edible common salts;
(viii) fruit and fruit products and nut and nut products;
(ix) tea extract, coffee extract, chocolate, cocoa;
(x) vitamins and minerals;
(xi) shellac (food grade) not exceeding 0.4 per cent by weight
bee wax (food grade), paraffin wax food grade, carnauba
wax (food grade), and other food grade wax or any
combination thereof;
(xii) edible desiccated coconut;
(xiii) spices and condiments and their extracts;
(xiv) candied peels;
(xv) enzymes;
(xvi) permitted stablizing and emulsifying agents;
- 375 -
(xvii) edible foodgrains; edible seeds;
(xviii) baking powder;
(xix) gulkand, gulabanafsha, mulathi;
(xx) puffed rice;
(xxi) china grass;
(xxii) eucalyptus oil, camphor, menthol oil crystals, pepper mint oil;
(xxiii) thymol;
(xxiv) edible oil seed flour and protein isolates;
(xxv) gum arabic and other edible gum.
Not more than 2.5

(i) Ash sulphated (on salt free basis) per cent by weight.
Provided that in case of sugar boiled confectionery where spices are

used as centre filling, the ash sulphated shall not be more than 3 per
cent by weight.
Ash insoluble (in dilute Not more than 0.2 Per cent
(ii) Hydrochloric acid) by weight.
Provided that in case of sugar boiled confectionery where spices
are used as centre filling, the ash insoluble in dilute Hydrochloric acid
shall not be more than 0.4 per cent.
Where the sugar boiled confectionery is sold under the name of
milk toffee and butter toffee, it shall conform to the following
additional requirements as shown against each;
(1) Milk toffee-

(i) Total protein (N x 6.25) shall not be less than 3 per cent by
weight on dry basis.
(ii) Fat content shall not be less than 4 per cent by weight on dry
basis.
(2) Butter toffee- fat content shall not be less than 4 per cent by
Provided that it may contain food additives permitted in Table 13 of
Appendix A of these regulations.
Provided further that if artificial sweetener has been added as provided
in Regulation 4.4.5 (24, 25, 26, 28 & 29)
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Regulation 5.7.2: Lozenges:
Lozenges shall mean confections made mainly out of pulverised sugar,
or icing sugar with binding materials such as edible gums, edible
gelatine, liquid glucose or dextrin and generally made from cold
mixing which does not require primary boiling or cooking of the
ingredients. It may contain any of the following:-
(i) sweetening agents such as dextrose, dextrosemonohydrate,

honey, invert sugar, sugar, jaggery, bura sugar, khandsari,
sorbitol, liquid glucose;
(ii) milk and milk products;
(iii) nuts and nuts products;
(iv) malt syrup;
(v) edible starches;
(vi) edible common salt;
(vii) ginger powder or extracts;
(viii) cinnamon powder or extracts;
(ix) aniseed powder or extracts;
(x) caraway powder or extracts;
(xi) cardamon powder or extracts;
(xii) cocoa powder or extracts;
(xiii) protein isolates;
(xiv) coffee-extracts or its flavour;
(xv) permitted colour matter;
(xvi) permitted emulsifying and stabilizing agents
(xvii) vitamins and minerals;

It shall also conform to the following standards:
Not less than 85.0 per cent

(i) Sucrose content by weight.
(ii) Ash Sulphated (salt free basis) by weight
Ash insoluble in dilute Hydrochloric Not more than 0.2 per cent
(iii) acid by weight
The product may contain food additives permitted in Appendix A.

Provided that if artificial sweetener has been added in the product,
it shall be declared on the label as provided in Regulation 4.4.5 (24,
- 377 -
25, 26, 28 & 29)
Provided further that if only permitted artificial sweetener is used
in the products as sweetener, the requirement for sucrose prescribed
in these standards shall not be applicable to such products.
Regulation 5.7.3: Chewing gum and bubble gum

Chewing gum and bubble gum shall be prepared from chewing gum
base, or bubble gum base, natural or synthetic, non-toxic; cane sugar
and liquid glucose
(corn syrup).
The following sources of gum base may be used:-

(1) Babul, Kikar (gum Arabic)
(2) KHAIR
(3) Jhingan (Jael)
(4) Ghatti
(5) Chiku (Sapota)
(6) Natural rubber latex
(7) Synthetic rubber latex
(8) Glycerol ester of wood resin
(9) Glycerol ester of gum resin
(10) Synthetic resin
(11) Glycerol ester or partially hydrogenated gum or wood resin.
(12) Natural resin
(13) Polyvinyl acetate
(14) Agar (food grade)
It may also contain any of the following ingredients, namely:-
a. Malt
b) Milk powder
c) Chocolate
d) Coffee
e) Gelatin, food grade
f) Permitted Emulsifiers
g) Water, potable
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h) Nutrients like Vitamins, minerals, proteins
It shall be free from dirt, filth, adulterants and harmful ingredients.
it shall also conform to the following standards, namely:-
Ingredients Chewing gum Bubble gum

Not less than 12.5 Not less than 14.0
(i) Gum per cent by weight per cent by weight
Not more than
3.5% Not more than 3.5
(ii) Moisture By weight per cent by weight
Not more than
(iii) Sulphated Ash By weight. per cent by weight.
Not more than
(iv) Acid insoluble ash By weight. per cent by weight.
Reducing sugars
(calculated as Not less than 4.5% Not less than 5.5
(v) dextrose) By weight. per cent by weight.
Not more than
(vi) Sucrose By weight. percent by weight.
Provided that it may contain food additives permitted in Table 13

of Appendix A and these regulations.
Provided further, if artificial sweetener has been added as provided

in Regulation 6.1.2 (1), it shall be declared on the label as
provided in Regulation 4.4.5 (24, 25, 26, 28 & 29)
Provided also, that, if only artificial sweetener is added in the
product as sweeteners the parameters namely, reducing sugars and
sucrose prescribed in the table above shall not be applicable to such
product
Regulation 5.7.4: Chocolate

Chocolate means a homogeneous product obtained by an adequate
process of manufacture from a mixture of one or more of the
ingredients, namely, cocoa beans, cocoa nib, cocoa mass, cocoa press
cake and cocoa dust (cocoa fines/powder), including fat reduced cocoa
powder with or without addition of sugars, cocoa butter, milk solids
including milk fat The chocolates shall not contain any vegetable fat
other than cocoa butter.
The material shall be free from rancidity or off odour, insect and
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fungus infestation, filth, adulterants and any harmful or injurious
matter.
The chocolates shall be of the following types:-
Milk chocolates is obtained from one or more of cocoa nib, cocoa

mass, cocoa press cake, cocoa powder including low-fat cocoa powder
with sugar and milk solids including milk fat and cocoa butter.
Milk Covering Chocolate - as defined above, but suitable for covering

purposes.
Plain Chocolate is obtained from one or more of cocoa nib, cocoa

mass, cocoa press cake, cocoa powder including low fat cocoa powder
with sugar and cocoa butter.
Plain Covering Chocolate-same as plain chocolate but suitable for

covering purposes.
Blended Chocolate means the blend of milk and plain chocolates in

varying proportions.
White chocolate is obtained from cocoa butter, milk solids, including

milk fat and sugar.
Filled Chocolates means a product having an external coating of

chocolate with a centre clearly distinct through its composition from
the external coating, but does not include flour confectionery pastry
and biscuit products. The coating shall be of chocolate that meets the
requirements of one or more of the chocolate types mentioned above.
The amount of chocolate component of the coating shall not be less
than 25 per cent of the total mass of the finished product.
Composite Chocolate-means a product containing at least 60 per

cent of chocolate by weight and edible wholesome substances such as
fruits, nuts. It shall contain one or more edible wholesome substances
which shall not be less than 10 per cent of the total mass of finished
product.
Provided that it may contain artificial sweeteners as provided in

Regulation 4.4.5 (24, 25, 26, 28 & 29)
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Provided further that in addition to the ingredients mentioned
above, the chocolate may contain one or more of the substances as
outlined below, under different types of chocolates.
(a) edible salts
(b) spices and condiments
(c) permitted emulsifying and stabilizing agents
(d) permitted sequestering and buffering agents.
The product may contain food additives permitted in Appendix
A.
Chocolates shall also conform to the following standards

namely:-
Sl.
No.Characteristic Requirements for
s
Milk Plain
Milk Covering Plain Covering White Blended
Chocolate Chocolat Chocolate Chocolat Chocolate Chocolate
e e
1. Total fat (on
dry basis) per
25 25 25 25 25 25
cent by weight.
Not less than
2. Milk fat (on
dry basis)
Percent by 2 2 - - 2 -
weight. Not less
than
3. Cocoa solids
(on Moisture-
free and fat free
2.5 2.5 12 12 - 3.0
basis) percent by
weight Not less
than
4. Milk Solids (on
Moisture-free
and fat-free 10.5 10.5 - - 10.5 1
basis) percent by
weight. Not less - - - - - 9
than/not more
than
- 381 -
5. Acid insoluble
ash (on moisture
fat and sugar
free basis)
0.2 0.2 0.2 0.2 0.2 0.2
percent by
weight.
Not more than
Regulation 5.7.5: ICE LOLLIES OR EDIBLE ICES
1. ―ICE LOLLIES OR EDIBLE ICES‖ means the frozen ice produce

which may contain sugar, syrup, fruit, fruit juices, cocoa, citric acid,
permitted flavours and colours. It may also contain permitted
stabilizers and/or emulsifiers not exceeding 0.5 per cent by weight. It
shall not contain any artificial sweetner.
2, Ice Candy means the frozen ice produce which may contain fruit,
fruit juices, cocoa, nuts, citric acid, permitted flavours and colours. It
may also contain permitted stabilizers and/or emulsions not exceeding
0.5 percent by weight. The total sugar expressed as sucrose shall not
less than 10 percent by weight. It shall not contain any artificial
sweetener"
Ice Candy means the product obtained by freezing a pasteurized mix

prepared from a mixture of water, nutritive sweeteners e.g. sugar,
dextrose, liquid glucose, dried liquid glucose, honey, fruits and fruit
products, coffee, cocoa, ginger, nuts and salt. The product may
contain food additives permitted in these Regulations and Appendices.
Appendix B. It shall conform to the following requirement:—
Total sugars expressed as Sucrose ... Not less than 10.0 percent
Part 5.8: Sweetening agents including Honey

Regulation 5.8.1: SUGAR
1. PLANTATION WHITE SUGAR (commonly known as sugar)

means the crystallised product obtained from sugarcane or sugar beet.
It shall be free from dirt, filth, iron filings, and added colouring matter.
Extraneous matter shall not exceed 0.1 per cent by weight. It shall
also conform to the following standards, namely :-
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a) Moisture (when heated at 105 Not more than 0.5 per cent by
degree ± 1 degree C for 3 hours) weight.
b) Sucrose Not less than 98 per cent by

weight.
The product may contain food additives permitted in these

2. REFINED SUGAR means the white crystallised sugar obtained

by refining of plantation white sugar. It shall be free from dirt, filth,
iron filings and added colouring matter. Extraneous matter shall not
exceed 0.1 per cent by weight. It shall also conform to the following
standards, namely:-
Moisture (when heated
at 1050 ± 10 C for 3
(a) hours) Not more than 0.5 per cent by weight.
Not less than 99.5 per cent by
(b) Sucrose weight.

3. KHANDSARI SUGAR obtained from sugarcane juice by open

pan process may be of two varieties, namely:
(i) Khandsari Sugar Desi; and
(ii) Khandsari Sugar (sulphur) also known as ―Sulphur Sugar‖.
It may be crystalline or in powder form. It shall be free from dirt,
filth, iron filings and added colouring matter. Extraneous matter shall
not exceed 0.25 per cent by weight. It may contain sodium
bicarbonate (food grade). It shall also conform to the following
standards, namely:-
Khandsari
Khandsari Sugar
Sugar
(Sulphur Sugar)
(Desi)
Moisture (when heated Not more than
° ° Not more than 1.5
(i) at 105 ± 1 C for 3 1.5 per cent by
per cent by weight.
hours) weight.
(ii) Ash insoluble in dilute Not more than 0.5 Not more than
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hydrochloric acid per cent by weight 0.7 per cent by
weight.
Not less than 93.0
Not less than 96.5
(iii) Sucrose per cent by
per cent by weight. weight.

NOTE: - Khandsari sugar can be distinguished from plantation

white sugar on the following characteristics, namely:
Khandsari
Khandsari Sugar
Sugar
(Sulphur Sugar)
(Desi)
Not more than
Conductivity 100-300 in 5%
(i) 100 in 5%
(106 mho/cm2) solution at 30oC
solution at 30oC
Calcium oxide
(ii) Not more than 100 Not more than 50
(mg/100gms)
The product may contain food additives in Appendix A
4. BURA SUGAR means the fine grain size product made out of
any kind of sugar. It shall be free from dirt, filth, iron filing and added
colouring matter. Extraneous matter shall not exceed 0.1 per cent by
weight. It shall also conform to the following standards, namely:-
(a) Sucrose Not less than 90.0 per cent by weight.

(b) Ash insoluble in dilute Not more than 0.7 per cent by weight.
hydrochloric acid
5. CUBE SUGAR means the sugar in the form of cube or cuboid

blocks manufactured from refined crystallised sugar. It shall be white
in colour, free from dirt and other extraneous contamination. It shall
conform to the following standards :-
(a) Sucrose Not less than 99.7 per cent by weight.

(b) Moisture Not more than 0.25 per cent by weight.
(c ) Total ash Not more than 0.03 per cent by weight

- 384 -
6. ICING SUGAR means the sugar manufactured by pulverizing
refined sugar or vacuum pan (plantation white) sugar with or without
edible starch. Edible starch, if added, shall be uniformly extended in
the sugar. It shall be in form of white powder, free from dust, or any
other extraneous matter.

and Appendices. It shall conform to the following standards:-
(a) Total starch and sucrose Not less than 99.0 per cent
(moisture free) (moisture free) by weight.
(b) Moisture Not more than 0.80 per cent by
weight.
(c) Starch Not more than 4.0 percent by
Regulation 5.8.2: MISRI
1. MISRI means the product made in the form of candy obtained

from any kind of sugar or palmyrah juice. It shall be free from dirt
filth, iron filings and added colouring matter. Extraneous matter shall
not exceed 0.1 per cent by weight. It shall also conform to the
Not more than 0.4% by

(a) Total ash
weight
(b) Total Sugar (Called, known or Not less than 98.0% by
expressed as Sucrose) weight

and Appendices.
Regulation 5.8.3: ―HONEY‖
1. HONEY means the natural sweet substance produced by honey

bees from the nectar of blossoms or from secretions of plants which
honey bees collect, transform store in honey combs for ripening.
When visually inspected, the honey shall be free from any foreign
matter such as mould, dirt, scum, pieces of beeswax, the fragments of
bees and other insects and from any other extraneous matter.
The colour of honey vary from light to dark brown. Honey shall
- 385 -
conform to the following standards, namely:—
(a) Specific gravity at 27oC Not less than 1.35
(b) Moisture Not more than 25 per cent by

mass
(c) Not less than 65.0 per cent by

Total reducing sugars mass
(i) for Carbia colossa and Honey Not less than 60 per cent by
dew mass
(d) Sucrose
mass
(i) for Carbia colossa and Honey Not more than 10 per cent by
dew mass
(e) Fructose-glucose ratio Not less than 0.95 per cent by
mass
(f) Ash Not more than 0.5 per cent by
mass
(g) Acidity (Expressed as formic Not more than 0.2 per cent by
acid) mass
(h) Fiehe‘s test Negative
(i) Hydroxy methyl furfural (HMF), Not more than 80

mg/kg
If Fiehe‘s test is positive, and hydroxy methyl furfural (HMF)

content is more than 80 milligram/kilogram then fructose glucose ratio
should be 1.0 or more.
Regulation 5.8.4: GUR OR JAGGERY
1. GUR OR JAGGERY means the product obtained by boiling or

processing juice pressed out of sugarcane or extracted from palmyra
palm, date palm or coconut palm. It shall be free from substances
deleterious to health and shall conform to the following analytical
standards, on dry weight basis :-
Total sugars expressed as invert Not less than 90 percent and

sugar sucrose not less than 60 percent
Extraneous matter Not more than 2 per cent.

insoluble in water
- 386 -
Total ash Not more than 6 per cent
Ash insoluble in hydrochloric acid Not more than 0.5 per cent
(HCl)
Gur or jaggery other than that of the liquid or semi liquid variety shall
not contain more than 10% moisture.
and Appendices.
Sodium bicarbonate, if used for clarification purposes, shall be of food

grade quality.
Regulation 5.8.5: DEXTROSE
1. DEXTROSE is a white or light cream granular powder, odourless

and having a sweet taste.
When heated with potassium cupritartarate solution it shall
produce a copious precipitate of cuprous oxide. It shall conform to the
Sulphated ash Not more than 0.1 per cent on dry

basis
Acidity 5.0 gm. Dissolved in 50 ml. of
freshly boiled and cooled water
requires for
neutralisation not more than 0.20
ml. of N/10 sodium hydroxide to
phenolphthalein indicator.
Glucose Not less than 99.0 per cent on dry
basis.

and Appendices.
Regulation 5.8.6: GOLDEN SYRUP
1. GOLDEN SYRUP means the syrup obtained by inversion of

sugar. It shall be golden yellow in colour, pleasant in taste and free
from any crystallisation.
- 387 -
Moisture Not more than 25.0 per cent by
weight
Total Ash Not more than 2.5 per cent by
weight
Total Sugar as invert sugar Not less than 72.0 per cent by
weight
The product may contain food additives permitted in these regulations

including Appendix A.
Sodium bicarbonate, if used, for clarification purposes, shall be of
Food Grade Quality.
Regulation 5.8.7: SACCHARIN SODIUM
1. SACCHARIN SODIUM commonly known as soluble Saccharin

having an empirical formula as C7 H4 NNaO3S.2H2O and molecular
weight as 241.2 shall be the material which is soluble at 20 0 C in 1.5
parts of water and 50 parts of alcohol (95 per cent); and shall contain
not less than 98.0 per cent and not more than the equivalent of 100.5
per cent of C7 H4 O3 NSNa calculated with reference to the substance
dried to constant weight at 1050 C, assay being carried out as
presented in Indian Pharmacopoeia. It shall not contain more than 2
p.p.m. of arsenic and 10 p.p.m. of lead. The melting point of Saccharin
isolated from the material as per Indian Pharmacopoeia method shall
be between 2260 C and 2300 C. The loss on drying of the material at
1050 C shall not be less than 12.0 per cent and not more than 16.0
per cent of its weight.
The material shall satisfy the tests of identification and shall
conform to the limit tests for free acid or alkali, ammonium
compounds and parasulpha moylbenzoate as mentioned in the Indian
Pharmacopoeia.
Regulation 5.8.8: ASPARTYL PHENYL ALANINE METHYL ESTER

(ASPERTAME)
1. Aspartyl Phenyl Alanine Methyl Ester commonly known as

Aspertame, having empirical formula as C14 H18 N2 O5 and molecular
weight as 294.31 shall be the material which is slightly soluble in
water and Methanole. It shall contain not less than 98 per cent and
not more than 102 per cent of Aspertame on dried basis. It shall not
- 388 -
contain more than 3 ppm of Arsenic and 10 ppm of Lead.
The loss on drying of the material at 1050 C for 4 hours shall not be
more than 4.3 per cent of its weight. The sulphate ash shall not be
more than 0.2 per cent. It shall not contain more than 1 per cent of
diketo-piper-azine.
Regulation 5.8.9: Acesulfame Potassium
1. Acesulfame Potassium commonly known as Acesulfame-K,

having empirical formula C4H4KNO4S, molecular weight as 201.24 shall
be the material which is odourless, white crystalline powder having
intensely sweet taste and is very slightly soluble in ethanol but freely
soluble in water. It shall contain not less than 99 per cent and not
more than 101 per cent of Acesulfame-K on dried basis. It shall not
contain more than 3 ppm. Flouride. Heavy metals content shall not be
more than 10 ppm. The loss on drying of material at 105 degree
centigrade for two hours shall not be more than 1 percent of its
weight.
Regulation 5.8.10: Sucralose
1. Sucralose:
Chemical name – 1, 6-Dichloro-1, 6-Dideoxy-β-D-Fructofuranosyl-4-

Chloro-4-Deoxy-a-D-galactopyranoside;
Synonyms -4, 1 ‗6‘-Trichlorogalactosucrose; INS 955
Chemical formula - C12H19CI3O8
Molecular weight- 397.64
It shall be white to off-white, odourless, crystalline powder,

having a sweet taste. It shall be freely soluble in water, in methanol
and in alcohol and slightly soluble in ethyl acetate. It shall contain not
less than 98.0% and not more than 102.0% of C12H19CI3O8 calculated
on anhydrous basis. It shall not contain more than 3PPM of Arsenic (as
AS) and 10PPM or heavy metals (as Pb). It shall not contain more than
0.1% of methanol. Residue on ignition shall not be more than 0.7%
and water not more than 0.2%.
Part 5.9: SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS
Note: (1) The extraneous matter wherever prescribed, shall be

classified as follows:
- 389 -
a. Organic extraneous matter such as chaff, stems, straw
b. Inorganic extraneous matter such as dust, dirt, stones
and lumpsof earth. This shall not exceed 2 percent by
weight of the total Extraneous matter
Regulation 5.9.1: Caraway (Siahjira):
1. (Siahjira) whole means the mericarps of nearly mature fruit

of Carum carvi L. The fruits are split into two mericarps by
thrashing after drying. It shall have characteristic flavour and
shall be free from extraneous flavour and mustiness. It shall be
free from mould, living and dead insects, insect fragments,
rodent contamination. It shall be free from attack by Screlotinia
mushrooms. It shall be free from added colouring matter and
other harmful substances.
(i) Extraneous matter Not more than 1.0 percent

by weight
(ii) Moisture Not more than 13.0 percent
by weight
(iii) Total ash on dry basis Not more than 8.0 percent
by weight
(iv) Ash insoluble in dilute HCl on dry Not more than 1.5 percent
basis. by weight
(v) Volatile oil content on dry basis Not less than 2.5 percent by
(v/w).
(vi) Insect damaged matter Not more than 1.0 percent
by weight
Blond Caraway (Carum carvi) whole is slightly larger and its colour is
paler.
2. Caraway Black (Siahjira) Whole means the dried seeds of

Carum bulbocastanum. It shall conform to the following
standards.

(i) Extraneous matter weight
(ii) Moisture weight
(iii) Total ash on dry basis weight
Ash insoluble in dilute HCl on Not more than 2.0 percent by
(iv) dry basis. weight
Volatile oil content on dry Not less than 1.5 percent by
v) basis (v/w)
- 390 -
(vi) Insect damaged matter weight
1. Caraway (Siahjira) powder means the powder obtained by
grinding the dried mature fruit of Carum Carvi L. without
addition of any other matter. It may be in the form of small
pieces of seeds or in finely ground form. It shall have
characteristic flavour and shall be free from extraneous flavour
and mustiness. It shall be free from mould, living and dead
insects, insect fragments, rodent contamination. The powder
shall be free from added colouring matter and other harmful
substances.

(i) Moisture by weight
(ii) Total ash on dry basis by weight
Ash insoluble in dilute HCl on dry Not more than 1.5 percent
(iii) basis by weight
(iv)
VolVolatile oil content on dry basis
Black by v/w
Blond by v/w
Regulation 5.9.2: Cardamom (Elaichi)
1. Cardamom (Chhoti Elaichi) Whole means the dried capsules

of nearly ripe fruits of Elettaria cardamomum L. Maton Var.
Minuscula Burkill. The capsules may be light green to brown or
pale cream to white when bleached with sulphur dioxide. It shall
have characteristic flavour free from any foreign odour,
mustiness or rancidity. It shall be free from mould, living and
dead insects, insect fragments, rodent contamination. Thrip
marks alone should not lead to the conclusion that the capsules
have been infested with insects. The product shall be free from
added colouring matter and other harmful substances.

Empty and malformed capsules Not more than 3.0 percent by
(ii) by count count
Immature and shrivelled Not more than 3.0 percent by
(iii) capsules weight
(iv) Moisture Not more than 13.0 percent by
- 391 -
weight
(v) Total ash on dry basis weight
Not less than 3.5 percent by
(vi) Volatile oil content on dry basis v/w
(vii) Insect damaged matter weight
2. Cardamom (Chhoti Elaichi) seeds means the decorticated

seeds separated from the dried capsules of nearly ripe fruits of
Elettaria Cardamomum L. Maton var miniscula Burkill. The seeds
shall have characteristic flavour free from foreign odour, mustiness
or rancidity. It shall be free from mould, living and dead insects,
insect fragments, rodent contamination. The product shall be free
from added colouring matter and any other harmful substances.


(ii) Light seeds weight

(iii) Moisture weight

(iv) Total ash on dry basis weight
Volatile oil content on dry

(v) basis Not less than 3.5 percent by v/w

Explanation :- Light seeds mean seeds that are brown or red in

colour and broken immature and shrivelled seeds.
3. Cardamom (Chhoti Elaichi) powder means the powder
obtained by grinding dried seeds of Elettaria Cardamomum L.
Maton var miniscula Burkill without addition of any other substance.
It may be in the form of small pieces of seeds or in finely ground
form. It shall have characteristic flavour free from foreign odour,
mustiness or rancidity. It shall be free from mould, living and dead
insects, insect fragments, rodent contamination. The powder shall
be free from added colouring matter and other harmful substances.
- 392 -

(i) Moisture weight

(ii) Total ash on dry basis weight
Ash insoluble in dilute HCl on dry Not more than 3.0 percent by
(iii) basis. weight

(iv) Volatile oil content on dry basis v/w.
4. Large Cardamom (Badi Elaichi) whole means the dried

nearly ripe fruit (capsule) of Amomum subulatum Roxb. The
capsule shall have characteristic flavour free from foreign odour,
mustiness and rancidity. It shall be free from mould, living and
dead insects, insect fragments, rodent contamination. The product
shall be free from added colouring matter and any harmful
substance.

Empty and malformed Not more than 2.0 percent by

(ii) capsules by count count
Immature and shrivelled Not more than 2.0 percent by

(iii) capsules weight

(iv) Moisture weight

(v) dry basis. weight

(vi) Total ash on dry basis weight
Volatile oil content of seeds on Not less than 1.0 percent by

(vii) dry basis v/w.
(viii) Insect damaged matter Not more than 1.0 percent by
- 393 -
weight
5. Large Cardamom (Badi Elaichi) seeds means the seeds

obtained by decortication of capsules of Amomum subulatum Roxb.
It shall have characteristic flavour free from foreign odour,
mustiness and rancidity. It shall be free from mould, living and
shall be free from added colouring matter and other harmful
substances.

Light seeds / Brown / Red Not more than 3.0 percent by

(ii) seeds weight





(vii) Insect damaged matter weight.
6. Large Cardamom (Badi Elaichi) powder means the powder

obtained by grinding seeds of Amomum subulatum Roxb, without the
addition of any other substance. It may be in the form of small pieces
of seeds or in finely ground form. The powder shall have characteristic
flavour free from off flavour, mustiness and rancidity. It shall be free
from mould, living and dead insects, insect fragments, rodent
contamination. The powder shall be free from added colouring matter
and any harmful substance.
- 394 -
(i) Moisture weight

(iii) basis. weight

(iv) Volatile oil content on dry basis weight
Regulation 5.9.3: Chillies and Capsicum (Lal Mirchi)
1. Chillies and Capsicum (Lal Mirchi) whole - means the dried

ripe fruits or pods of the Capsicum annum L & Capsicum frutescens L.
The pods shall be free from mould, living and dead insects, insect
fragments, rodent contamination. The product shall be free from
extraneous colouring matter, coating of mineral oil and other harmful
substances.


(ii) Unripe and marked fruits weight
Broken fruits, seed & Not more than 5.0 percent by

(iii) fragments weight


(v) Total ash on dry basis weight

(vi) dry basis weight

2. Chillies and Capsicum (Lal Mirchi) powder means the

powder obtained by grinding clean ripe fruits or pods of Capsicum
- 395 -
annum L and Capsicum frutescens L. It shall be free from mould,
living and dead insects, insect fragments, rodent contamination. The
powder shall be dry, free from dirt, extraneous colouring matter,
flavouring matter, mineral oil and other harmful substances. The chilli
powder may contain any edible vegetable oil to a maximum limit of
2.0 percent by weight under a label declaration for the amount and
nature of oil used.

(i) Moisture weight

(iii) basis weight

(iv) Crude fibre weight
Non-volatile ether extract on dry Not less than 12.0 percent by

(v) basis weight
Regulation 5.9.4: Cinnamon (Dalchini)
1. Cinnamon (Dalchini) whole means the inner bark of trunks or

branches of Cinnamomum Zeylanicum Blume. It shall have
characteristic odour and flavour and shall be free from foreign flavour
and mustiness. It shall be free from mould, living and dead insects,
insect fragments, rodent contamination. The product shall be free
from added colouring matter, foreign vegetable matter and other
harmful substances.



- 396 -

(v) Volatile oil content on dry basis v/w

2. Cinnamon (Dalchini) powder means the powder obtained by

grinding inner bark of trunk or branches of Cinnamomum Zeylanicum
Blume. The powder shall be yellowish to reddish brown in colour with
characteristic odour and flavour and shall be free from off flavour and
mustiness. It shall be free from mould, living and dead insects, insect
added colouring matter, foreign vegetable matter and other harmful
substances.

(i) Moisture weight
(iii) basis. weight
(iv) Volatile oil content on dry basis weight
Regulation 5.9.5: Cassia (Taj)
1. Cassia (Taj) Whole means the bark of trees of Cinnamomum

Cassia (Nees) ex Blume, Cinnamomum aromaticum (Nees) Syn,
Cinnamomum burmanii (C.G. Nees) blume and Cinnamomum loureini
Nees. The product shall have characteristic odour and flavour and shall
be free from off flavour and mustiness. It shall be free from mould,
product shall be free from added colouring matter, foreign vegetable
matter and other harmful substances.

- 397 -
(ii) Moisture by weight

Ash insoluble in dilute HCl Not more than 1.0 percent by

(iv) on dry basis weight

(v) basis v/w.
2. Cassia (Taj) powder means the powder obtained by grinding

bark of trees of Cinnamomum Cassia (Nees) ex Blume, Cinnamomum
aromaticum (Nees) Syn, Cinnamomum burmanii (CG Nees) Blume and
Cinnamomum loureini Nees without addition of any other matter. The
powder shall have characteristic odour and flavour and shall be free
from off flavour and mustiness. It shall be free from mould, living and
dead insects, insect fragments, rodent contamination. The powder
shall be free from added colouring matter, foreign vegetable matter
and other harmful substances.
(i) Not more than 12.0 percent

Moisture by weight
(ii) Total ash on dry basis Not more than 5.0 percent
by weight
(iii) Ash insoluble in dilute HCl on

dry basis
by v/w
(iv) Volatile oil content on dry basis Not less than 1.5 percent
by weight
- 398 -
Regulation 5.9.6: Cloves (Laung)
1. Cloves (Laung) Whole means the dried unopened flower buds

of Eugenia Caryophyllus (C. Sprengel) Bullock and Harrision. It shall
be of a reddish brown to blackish brown colour with a strong aromatic
odour free from off flavour and mustiness. It shall be free from mould,
living and dead insects, insect fragments, rodent contamination. It
shall be free from added colouring matter.


(ii) Tendrils, Mother Cloves weight

(iii) Khokar Cloves weight

weight
(iv) Moisture

(v) basis v/w

(vi) Headless cloves weight

(vii) Insect damaged cloves weight
Explanation: (1) Headless Cloves: A Clove consisting of only the

receptacle and sepals and which has lost the domed shaped head.
(2) Khoker Cloves: A Clove which has undergone fermentation as
a result of incomplete drying as evidenced by its pale brown colour
whitish mealy appearance and other wrinkled surface.
(3) Mother Cloves: A fruit in the form of a ovoid brown berry

surmounted by four incurved sepals.
2. Cloves (Laung) powder means the powder obtained by

grinding the dried unopened flower buds of Eugenia Caryophyllus (C.
- 399 -
Sprengel) Bullock and Harrision without any addition. It shall be of a
brown colour with a violet tinge and shall have a strong spicy aromatic
odour free from off flavour and mustiness. It shall be free from mould,
living and dead insects, insect fragments, rodent contamination. It

(i) Moisture weight

(iii) basis. weight

(iv) Volatile oil content on dry basis v/w

(v) Crude Fibre weight
Regulation 5.9.7: Coriander (Dhania)
1. Coriander (Dhania) whole means the dried mature fruits

(seeds) of Coriandrum sativum L. It shall have characteristic aroma
and flavour. It shall be free from mould, living and dead insects, insect
added colouring matter.


(ii) Split fruits weight

(iii) Damaged / Discoloured fruits weight
- 400 -



(vii) dry basis. weight

(viii) Insect damaged matter weight
2. Coriander (Dhania) powder means the powder obtained by

grinding clean, sound, dried mature fruits of Coriandrum sativum L. It
shall be in the form of rough or fine powder. It shall have typical
aroma and shall be free from mustiness. It shall be free from mould,
living and dead insects, insect fragments, rodent contamination; the
powder shall be free from added colour, starch, bleach or preservative.

by weight
(ii) Volatile oil content on dry basis Not less than 0.09 percent
by v/w
(iii) Total ash on dry basis Not more than 7.0 percent
by weight
(iv) Ash insoluble in dilute HCl on dry Not more than 1.5 percent
basis. by weight
Regulation 5.9.8: Cumin (Zeera, Kalonji)
1. Cumin (Safed Zeera) whole means the dried mature fruits of

Cuminum Cyminum L. It shall have characteristic aromatic flavour free
from mustiness. It shall be free from mould, living and dead insects,
insect fragments, rodent contamination. The product shall be free from
added colour and harmful substances.
- 401 -

Broken fruits (Damaged, Not more than 5.0 percent by

(ii) shrivelled, weight
discoloured and immature
seed)



Non volatile ether extract on Not less than 15.0 percent by


(vii) Volatile oil content on dry basis v/w
Proportion of edible seeds

(viii) other than Absent
cumin seeds

(x) Insect damaged matter weight
2. Cumin (Safed Zeera) powder means the powder obtained by

grinding the dried mature seeds of Cuminum Cyminum L. It shall have
characteristic aromatic flavour free from mustiness. It shall be free
contamination. The powder shall be free from added colour and
harmful substances.

(i) Moisture weight

- 402 -
(iii) Acid insoluble ash on dry basis weight

(iv) dry basis weight

(v) basis v/w
3. Cumin Black (Kalonji) whole means the seeds of Nigella

sativa L. It shall have characteristic aromatic flavour free from
added colour and harmful substances.

Broken fruits (Damaged, Not more than 5.0 percent by

(ii) shrivelled, weight
discoloured and immature seed)

(iii) Moisture by weight


(v) dry basis weight


Edible seeds other than cumin Not more than 2.0 percent by
(viii) black weight

(ix) Insect damaged matter weight
- 403 -
4. Cumin Black (Kalonji) powder means the powder obtained by
grinding the dried seeds of Nigella sativa L. It shall have characteristic
aromatic flavour free from mustiness. It shall be free from mould,
powder shall be free from added colour and harmful substances.

(i) Moisture weight


(iii) dry basis weight


(v) dry basis (ml/100gm) weight
Regulation: 5.9.9: Fennel (Saunf)
1. Fennel (Saunf) whole means the dried ripe fruit of Foeniculum

vulgare P. Miller Var. Vulgare. It shall have characteristic flavour free
from foreign odour, mustiness and rancidity. It shall be free from
mould, living and dead insects, insect fragments, rodent
contamination. The product shall be free from added colouring matter
and any harmful substance.

(ii) Defective seeds weight


- 404 -

(vii) Edible seeds other than fennel Absent

2. Fennel (Saunf) powder means the power obtained by grinding

ripe fruits (seeds) of Foeniculum Vulgare P. Miller Var Vulgare. The
powder shall have characteristic aromatic flavour free from off flavour,
mustiness and rancidity. It shall be free from mould, living and dead
insects, insect fragments, rodent contamination. The powder shall be
free from added colouring matter and any harmful substance.

(i) Moisture weight


(iii) dry basis. weight

Regulation 5.9.10: Fenugreek (Methi)
1. Fenugreek (Methi) Whole means the dried mature seeds of

Trigonella foenum graecum L. The seeds shall be free from any off
flavour, mustiness and rancidity. It shall be free from mould, living
and dead insects, insect fragments, rodent contamination. The product
shall be free from added colour, and other harmful substances.

(i) Extraneous matter Not more than 2.0 percent by
- 405 -
weight



Cold water soluble extract on Not less than 30.0 percent by

Edible seeds other than Not more than 2.0 percent by

(vii) fenugreek weight

2. Fenugreek (Methi) powder means the powder obtained by

grinding the dried mature seeds of Trigonella foenum graecum L. It
shall be free from mould, living and dead insects, insect fragments,
rodent contamination. The powder shall be free from added colour and
other harmful substances.




Regulation 5.9.11: Ginger (Sonth, Adrak)
1. Ginger (Sonth, Adrak) whole means the dried rhizome of

Zingiber officinale Roscoe in pieces irregular in shape and size, pale
- 406 -
brown in colour with peel not entirely removed and washed and dried
in sun. It may be bleached with lime. It shall have characteristic taste
and flavour free from musty odour or rancid or bitter taste. It shall be
free from mould, living and dead insects, insect fragments, and rodent
contamination. The product shall be free from added colouring matter.


(iii) Total ash on dry basis

a) Unbleached weight
b) Bleached by weight
Calcium as Calcium oxide on dry

(iv) basis
b) Bleached weight

2. Ginger (Sonth, Adrak) Powder means the powder obtained by

grinding rhizome of Zingiber officinale Roscoe. It shall have
characteristic taste and flavour free from musty odour or rancid or
bitter taste. It shall be free from mould, living and dead insects, insect
fragments, and rodent contamination. The powder shall be free from
(i)
- 407 -
Moisture by weight
(ii) Total ash on dry basis

b) Bleached weight
Calcium as Calcium oxide on
(iii) dry basis
b) Bleached weight

(v) Water soluble ash on dry basis weight

(vi) Acid insoluble ash on dry basis weight
(vii)
Alcohol (90% v/w) soluble
extract on dry Not less than 5.1 percent by
basis weight
(viii) dry basis weight
Regulation 5.9.12: Mace (Jaipatri)
1. Mace (Jaipatri) whole means the dried coat or aril of the seed
of Myristica fragrans Houttuyn. It shall not contain the aril of any other
variety of Myristica nalabarica or Fatua (Bombay mace) and Myristica
argenea (Wild mace). It shall have characteristic aromatic flavour free
from foreign odour and mustiness. It shall be free from mould, living
and dead insects, insect fragments, rodent contamination. The product

- 408 -





(vii) Nutmeg in mace weight
2. Mace (Jaipatri) powder means the powder obtained by

grinding dried coat or aril of the seed of Myristica fragrans Houttuyn.
It shall have characteristic aromatic flavour free from foreign odour
and mustiness. It shall be free from mould, living and dead insects,
insect fragments, rodent contamination. The powder shall be free from
The powder shall conform to the following requirements:-





(v) Crude fibre by weight
Not less than 20.0 and not

(vi) Non-volatile ether extract more than
30.0 percent by weight.
- 409 -
Regulation 5.9.13: Mustard (Rai, Sarson)
1. Mustard (Rai, Sarson) whole means the dried, clean mature
seeds of one or more of the plants of Brassica alba. (L). Boiss (Safed
rai), Brassica compestris L.var, dichotoma (Kali Sarson), Brasssica
Compestris, L. Var, yellow Sarson, Syn, Brassica compestris L, var
glauca (Pili Sarson), Brassica, compestris L. Var. toria (Toria),
Barassicajuncea, (L). Coss et Czern (Rai, Lotni) and Brassica nigra
(L); Koch (Benarasi rai). It shall be free from mould, living and dead
insects, insect fragments, rodent contamination. The product shall be
free from the seeds of Argemone Maxicana L, any other harmful
substances and added colouring matter.

(i) Extraneous matter by weight

(ii) Damaged or Shrivelled seeds by weight

(iii) Moisture by weight

(iv) Total ash on dry basis by weight
Ash insoluble in dilute HCl on Not more than 1.0 percent

(v) dry basis by weight
Non volatile ether extract on Not less than 28.0 percent

(vi) dry basis by weight

(vii) Violatile oil content on dry basis v/w

(viii) Insect damaged matter by weight
Allyl iso thiocyanate (m/m) on

(ix) dry basis
a) B nigra weight
b) B Juncea Not less than 0.7 percent by
- 410 -
weight
P-hydroxybenzyl iso-thiocyanate
(m/m) on dry basis in sinapist Not less than 2.3 percent by
(x) alba weight
(xi) Argemone seeds Absent
2. Mustard (Rai, Sarson) powder means the powder obtained by

grinding dried, clean mature seeds of one or more of the plants of
Brassica alba. (L). Boiss (Safed rai), Brassica compestris L. var,
dischotoma (Kali Sarson), Brassica Compestris, L. Var, (yellow
Sarson), Syn, Brassica compestris L, var glauca (Pili Sarson), Brassica,
compestris L. Var. toria (Toria), Barassicajuncea, (L). Coss et Czern
(Rai, Lotni) and Brassica nigra (L); Koch (Benarasi rai) without
addition of any other matter. It shall have characteristic pungent
aromatic flavour free from rancidity and mustiness. It shall be free
contamination. The powder shall be free from Argemone maxicana. L
and other harmful substances. It shall also be free from added
colouring matter.

(i) Moisture weight





(vi) Crude fibre weight

(vii) Starch weight
- 411 -
(viii) Test for argemone oil Negative
Regulation 5.9.14: Nutmeg (Jaiphal)
1. Nutmeg (Jaiphal) whole means the dried seed (kernel) of

Myristica fragrans Houttuyn. It shall be of greyish brown colour but it
may be white if it has been subjected to liming. It shall have
characteristic aromatic flavour free from foreign odour and mustiness.
It shall be free from mould, living and dead insects, insect fragments,
and rodent contamination. The product shall be free from added
colouring matter.
(i) Extraneous matter Absent

(ii) Mace in Nutmeg weight


Water insoluble ash on dry Not more than 1.5 percent by

(v) basis weight

(vi) dry basis. weight

Calcium content expressed as Not more than 0.35 percent by

(viii) Calcium weight
Oxide on dry basis
2. Nutmeg (Jaiphal) powder means the powder obtained by

grinding the dried seeds (kernel) or Myristica fragrans Houttuyn. It
shall have characteristic aromatic flavour free from foreign odour and
fragments, rodent contamination. The powder shall be free from added
- 412 -
colouring matter.

(i) Moisture weight

Water insoluble ash on dry Not more than 1.5 percent by

(iii) basis weight



(vi) Crude Fibre by weight

(vii) dry basis weight
Regulation 5.9.15: Pepper Black (Kalimirch)
1. Pepper Black (Kalimirch) whole means the dried berries of

Piper nigrum L., brown to black in colour with a wrinkled pericarp. The
berries are generally picked before complete ripening and may be
brown, grey or black in colour. It shall be free from mould, living and
shall be free from added colour, mineral oil and any other harmful
substances.


(ii) Light Berries weight

(iii) Pinheads or broken berries weight
- 413 -
Not less than 490 gm/litre by
(iv) Bulk Density (gm/litre) weight

(v) Moisture weight


(vii) dry basis weight

(viii) basis v/w

(ix) Peperine Content on dry basis weight
Insect damaged matter Not more than 1.0 percent by

(x) (percent by weight
weight)
Explanation:-
(a) Light Berry means berry that has reached an apparently normal
stage of development but the kernel does not exist.
(b) Pinhead means berry of very small size that has not developed.
(c) Broken berry means berry that has been separated in two or
more parts.
2. Pepper Black (Kali Mirch) powder means the powder

obtained by grinding dried berries of Piper nigrum L without addition
to any other matter. It shall have characteristic aromatic flavour free
from foreign odour, mustiness or rancidity. It shall be free from
contamination. The powder shall be free from added colouring matter,
mineral oil and any other harmful substances.
(i) Moisture weight

- 414 -

(iv) Crude Fibre on dry basis weight



(vii) Peperine Content on dry basis weight
(viii) Salmonella absent in 25 gm
3. Light Black Pepper means the dried berries of Piper nigrum L.

dark brown to dark black in colour. It shall be well dried and free from
contamination.

(ii) Other Foreign edible seeds weight
4. Pinheads shall be wholly derived from the spikes of piper

nigrum L. They shall be reasonably dry and free from insects. The
colour shall be from dark brown to black. It shall be free from added
colouring matter.
Extraneous matter Not more than 1.0 percent by weight
Regulation 5.9.16: Poppy (Khas Khas)
1. Poppy (Khas Khas) whole means the dried mature seeds of

Papaver somniferum L. It may be white or greyish in colour with
characteristic flavour free from off flavour, mustiness and rancidity. It
rodent contamination. The product shall be free from added colouring
- 415 -
matter and any other harmful substances.


Regulation 5.9.17: Saffron (Kesar)
1. Saffron (Kesar) means the dried stigmas or tops of styles of

Crocus Sativus Linnaeus. It shall be dark red in colour with a slightly
bitter and pungent flavour, free from foreign odour and mustiness. It
rodent contamination. The product shall be free from added colouring
matter.


(ii) Floral waste weight
Moisture and volatile matter at Not more than 12.0 percent by

(iii) 103 ± ºC weight


Solubility in cold water on dry Not more than 65.0 percent by

(vi) weight weight
Basis
(vii)
Bitterness expressed as direct
reading of absorbance of
picrocrocine at about 257 Not less than 30.0 percent by
nm on dry basis weight
- 416 -
(viii)
Safranal expressed as direct Not less than 20.0 percent by
reading of absorbance of 330 weight and not more than 50.0
nm on dry basis percent by weight
(ix)
Colouring strength expressed
as direct reading of
absorbance of 440 nm on dry Not less than 80.0 percent by
basis weight
(x) Total Nitrogen on dry basis weight

(xi) Crude Fibre on dry basis weight
Explanation:- Floral waste means yellow filaments that are

unattached and separated pollens, stamens, parts of ovaries and other
parts of flowers of Crocus sativus Linnaeus.
2. Saffron (Kesar) powder means the powder obtained by

crushing dried stigmas of Crocus Sativus Linnaeus. It shall be dark red
in colour with a slightly bitter and pungent flavour, free from foreign
odour and mustiness.
It shall be free from mould, living and dead insects, insect fragments,
rodent contamination. The powder shall be free from added colouring
matter.

(i) Moisture and volatile matter weight

Acid insoluble ash on dry Not more than 1.5 percent by
(iii) basis weight
Solubility in cold water on dry Not more than 65.0 percent by

(iv) weight basis weight
Bitterness expressed as direct
reading of absorbance of
picrocrocine at about 257 nm Not less than 30.0 percent by
(v) on Dry basis weight
- 417 -
Safranal expressed as direct Not less than 20.0 percent by
reading of absorbance of 330 weight and not more than 50.0
(vi) nm on dry basis percent by weight
Colouring strength expressed

as direct reading of absorbance Not less than 80.0 percent by
(vii) of 440 nm on dry basis weight
(viii) Total Nitrogen on dry basis weight
(ix) Crude Fibre on dry basis weight
Regulation 5.9.18: Turmeric (Haldi)
1. Turmeric (Haldi) whole means the primary or secondary

rhizomes commercially called bulbs or fingers of Curcuma Longa L. The
rhizomes shall be cured by soaking them in boiling water and then
drying them to avoid regeneration. The rhizome be in natural state or
machine polished. The product shall have characteristic odour and
flavour and shall be free from mustiness or other foreign flavours. It
rodent contamination. The product shall be free from Lead Chromate
added starch and any other extraneous colouring matter.


(ii) Defective Rhizomes weight


(iv) Insect damaged matter weight
(v) Test for lead chromate Negative
Explanation :- Defective rhizomes consist of shrivelled fingers and or

bulbs internally damaged, hollow or porous rhizomes scorched by
boiling and other types of damaged rhizomes.
2. Turmeric (Haldi) powder means the powder obtained by
grinding dried rhizomes or bulbous roots of Curcuma Longa L. The
powder shall have characteristic odour and flavour and shall be free
from mustiness or other foreign odour. It shall be free from mould,
- 418 -
powder shall be free from any added colouring matter including Lead
Chromate and morphologically extraneous matter including foreign
starch.

(i) Moisture weight

Ash insoluble in dil. HCl on dry Not more than 1.5 percent by
(iii) basis weight
(iv) Colouring power expressed as

curcuminoid content on dry Not less than 2.0 percent by
basis weight
(v) Total Starch weight
(vi) Test for lead chromate Negative
Regulation 5.9.19: CURRY POWDER
1. CURRY POWDER means the powder obtained from grinding

clean, dried and sound spices belonging to the group of aromatic
herbs and seeds such as black pepper, cinnamon, cloves, coriander,
cardamom, chillies, cumin seeds, fenugreek, garlic, ginger, mustard,
poppy seeds, turmeric, mace, nutmeg, curry leaves, white pepper,
saffron and aniseeds. The material may contain added starch and
edible common salt. The proportion of spices used in the preparation
of curry powder shall be not less than 85.0 per cent by weight. The
powder shall be free from dirt, mould growth and insect infestation. It
shall be free from any added colouring matter and preservatives other
than edible common salt.
The curry powder shall also conform to the following standards:-
- 419 -
Moisture
weight
Not less than 0.25 percent (v/w)

Volatile oil
on dry basis
Not less than 7.5 per cent by

Non-volatile ether extract

Edible common salt
on dry basis

Ash insoluble in dilute HCl
on dry basis.

Crude Fibre
weight on dry basis
Not more than 10.0 p.p.m on dry
Lead
basis
Regulation 5.9.20: MIXED MASALA
1. MIXED MASALA (WHOLE) means a mixture of clean, dried and

sound aromatic herbs and spices. It may also contain dried vegetables
and/or fruits, oilseeds, garlic, ginger, poppy seeds and curry leaves. It
shall be free from added colouring matter. It shall be free from mould
growth and insect infestation. The proportion of extraneous matter
shall not exceed five per cent by weight, out of which the proportion of
organic matter including foreign edible seeds and inorganic matter
shall not exceed three per cent and two per cent respectively.
Regulation 5.9.21: Aniseed (Saunf)
1. Aniseed (Saunf) whole means the dried and mature fruit of

Pimpinella anisum L. It shall have characteristic aromatic flavour and
shall be free from mustiness. It shall be free from mould, living and
shall be free from added colouring matter and harmful substances.

- 420 -
(ii) Shrivelled, immature,
damaged / insect damaged / Not more than 5.0 percent by
broken fruit weight




(vi) basis v/w


(viii) Foreign edible seeds weight
Regulation 5.9.22: Ajowan (Bishops seed)
1. Ajowan (Bishops seed) means the dried ripe fruits (seeds) of

Trachyspermum ammi. L Sprague. It shall have characteristic
aromatic flavour and shall be free from mustiness. It shall be free
contamination. The product shall be free from added colouring matter
and any other harmful substances.
Not more than 11.0

(i) Moisture
percent by weight
Not more than 2.0

(ii) Extraneous matter
percent by weight
Shrivelled / Damaged / insect
Not more than 2.0
(iii) damaged / broken fruit
percent by weight
- 421 -
Not less than 1.5
(iV) Volatile oil content on dry basis
percent v/w
Regulation 5.9.23: Dried Mango Slices
1. Dried Mango Slices--Means the dried wholesome, edible part

of raw mango fruit with or without the outer skin. It shall be free from
fungus, moulds and insect infestation, rodent contamination, added
colouring, flavouring matter. It shall also be free from deleterious
substances injurious to health. It shall not contain any preservative
except edible common salt which may be added to the extent of 5 per
cent by weight on dry basis. It shall have characteristic taste and
flavour. The proportion of extraneous substance shall not exceed 4 per
cent by weight out of which inorganic matter shall not exceed 2 per
cent by weight.
Moisture Not more than 12 per cent by

weight.
Damaged slices Not more than 5 per cent by
weight.
Seed Coatings Not more than 6 per cent by
weight.
Explanation:
(i) Seed coatings shall be exterior covering of the seed.

(ii) Damaged slices mean the slices that are eaten by weevils or
other insects and includes slices internally damaged by fungus,
moisture or heating.
Regulation: 5.9.24 Dried Mango Powder (Amchur)
1. Dried Mango Powder (Amchur)--Means the powder obtained
- 422 -
by grinding clean and dried mango slices having characteristic taste
and flavour. It shall be free from musty odour and objectionable
flavour, rodent contamination, mould, fungus and insect infestation,
extraneous matter and added colouring, flavouring matter. It shall also
be free from deleterious substances injurious to health. It shall not
contain any preservative except edible common salt which may be
added to the extent of 5 per cent by weight on dry basis.
(a) Moisture Not more than 12 per cent by

Weight
(b) Total ash (salt free basis) Not more than 6 per cent by
weight
(c) Ash insoluble in dilute HCl Not more than 1.5 per cent by
weight
(d) Crude fibre Not more than 6 per cent by
weight
(e) Acidity ash anhydrous tartaric Not less than 12 per cent and not
acid more than 26 percent by weight
Regulation 5.9.25: Pepper White
1. Pepper White whole means the dried berries of Piper nigrum

L. from which the outer pericap is removed with or without preliminary
soaking in water and subsequent drying, if necessary. The berries shall
be light brown to white in colour with a smooth surface. The berries on
grinding shall have characteristic aromatic flavour and shall be free
from mustiness. It shall be free from mould, living and dead insects,
insect fragments, rodent contamination. The product shall be free from
added colouring matter and any other harmful substances.


(ii) Broken Berries weight

(iii) Black berries weight
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Not less than 600 percent by
(iv) Bulk Density (gm/litre) weight
(v) Moisture weight
Non Volatile ether extract on dry Not less than 6.5 percent by
(vii) basis weight

(viii) Volatile oil content on dry basis v/w

(ix) Peperine Content on dry basis weight

(x) Insect damaged matter weight
Explanation:- (a) Broken berries means berry that has been

separated in two or more parts.
(b) Black Berry means berry of dark colour generally consisting of

black pepper berry whose pericarp has not been fully removed.
2. Pepper White powder means the powder obtained by grinding

dried berries of Piper nigrum L. from which the outer pericarp is
removed and to which no foreign matter is added. It shall have
characteristic aromatic flavour and shall be free from mustiness. It
rodent contamination. The powder shall be free from added colouring
matter and any other harmful substances.

(i) Moisture weight


(iv) Crude fibre on dry basis Not more than 6.5 percent by
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weight
Non Volatile ether extract on Not less than 6.5 percent by



(vii) Peperine Content on dry basis weight
Regulation 5.9.26: Garlic (Lahsun)
1. Dried (Dehydrated) Garlic (Lahsun) means the product

obtained by drying by any suitable method which ensures
characteristics of fresh garlic on rehydration the cloves of Allium
sativum L. without bleaching or precooking. It shall be white to pale
cream in colour, free from scorched, toasted and baked particles. It
may be whole, sliced, quarters, pieces, flakes, kibbled, granules or
powdered. The product on rehydration shall have characteristic
pungent of odour of garlic, free from off odour, mustiness fermentation
and rancidity. It shall be free from mould, living and dead insects,
insect fragments, rodent contamination and fungal infection. The
products shall be free from added colouring matter and any other
harmful substances. It shall be free from stalks, peels, stems, and
extraneous matter. When in powdered form, it shall be free flowing
and free from agglomerates.
The products may contain food additives permitted in Appendix –

A and it shall conform to the following standards, namely:-
Not more than 0.5

(i) Extraneous matter
percent
Moisture Not more than 5.0

a. In case of powdered Garlic percent by weight
(ii)
b. other than powdered Garlic Not more than 8.0
percent by weight
Not more than 5.0
(iii) Total ash on dry basis
percent by dry weight
Not more than 0.5
(iv) Ash insoluble in dil HCl
percent by weight
(v) Cold water soluble extract on dry Not less than 70.0
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basis and not more than
90.0 percent by
weight
Volatile organic sulphur compound on Not less than 0.3
(vi)
dry basis percent by weight
(vii) Peroxidase test Negative
Regulation 5.9.27: Celery
1. Celery whole means the dried ripe fruits (seeds) of Apium

graveoleans L. It shall be of uniform colour with characteristic aromatic
flavour and shall be free from mustiness. It shall be free from mould,
product shall be free from added colouring matter and any other
harmful substances.


Regulation 5.9.28: Dehydrated Onion (Sukha Pyaj)
1. Dehydrated Onion (Sukha Pyaj) – means the product

obtained by removal of most moisture by any acceptable method
which ensures characteristics of fresh onions on rehyderation, from
sound bulbs of Allium cepa.L. free from mould, disease, outer skin,
leaves and roots. The product may be whole or in the form of slices,
rings, flakes, pieces, small grits or powder. The product may be
white/cream/pink or red in colour, free from stalks, peals, stems and
extraneous matters and scorched particles. The finished product shall
be free from discolouration or enzymatic reaction. The product on
rehyderation shall be of characteristic flavour, free from foreign and off
flavour, mustiness, fermentation and rancid flavour.
It shall be free from mould, living and dead insects, insect
fragments and rodent contamination. The product shall be free from
added colouring matter and any other harmful substances. When in
powdered form, it shall be free flowing and free from agglomerates.
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The products may contain food additives permitted in these
regulations including Appendix – A and it shall conform to the

Extraneous matter
weight
Moisture: Not more than 5.0 percent by

(a) In case of powdered onion weight
(b) Other than powdered onion Not more than 8.0 percent by
weight
Total Ash on dry basis Not more than 5.0 percent by
weight
Ash insoluble in dil HCl
weight
Peroxidase Negative
Regulation 5.9.29 Asafoetida
ASAFOETIDA (Hing or Hingra) means the oleogumresin obtained

from the rhizome and roots of Ferula alliaces, Ferula rubricaulis and
other species of Ferula. It shall not contain any colophony resin,
galbonum resin, ammoniaccum resin or any other foreign resin. Hing
shall conform to the following standards, namely:
(1) Total ash content shall not exceed 15 per cent by weight.
(2) Ash insoluble in dilute hydrochloric acid shall not exceed 2.5 per
cent by weight.
(3) The alcoholic extract (with 90 per cent alcohol) shall not be less
than 12 per cent as estimated by the U.S.P. 1936 method.
(4) Starch shall not exceed 1 per cent by weight.
Hingra shall conform to the following standards namely:-
(1) The total ash content shall not exceed 20 per cent by weight.
(2) Ash insoluble in dilute hydrochloric acid shall not exceed 8 per
cent by weight.
(3) The alcoholic extract (with 90 per cent alcohol) shall not be less
than 50 per cent as estimated by the U.S.P. 1936 method.
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(4) Starch shall not exceed 1 per cent by weight.
Compounded asafoetida or Bandhani Hing is composed of one or
more varieties of asafoetida (Irani or Pathani Hing or both) and
gum arabic, edible starches or edible cereal flour.
It shall not contain:-

(a) colophony resin,
(b) galbanum resin,
(c) ammoniaccum resin,
(d) any other foreign resin,
(e) coal tar dyes,
(f) mineral pigment,
(g) more than 10 per cent total ash content,
(h) more than 1.5 per cent ash insoluble in dilute hydrochloric acid,
(i) less than 5 per cent alcoholic extract, (with 90 per cent of
alcohol) as estimated by the U.S.P. 1936 method.
Regulation 5.9.30 EDIBLE COMMON SALT:
1. EDIBLE COMMON SALT means a crystalline solid, white, pale,

pink or light grey in colour free from contamination with clay, grit and
other extraneous adulterant and impurities. It shall not contain
moisture in excess of six per cent of the weight of the undried sample.
The sodium chloride content (as NaCl) and matter soluble in water
other than sodium chloride on dry weight basis shall be as specified in
columns (2) and (3) of the Table below against the period of validity
mentioned in the corresponding entry in column (1) of the said Table.
The matter insoluble in water shall not exceed 1.0 per cent by weight
on dry weight basis.
Maximum Percentage
Minimum percentage
of matter soluble
of sodium chloride
Period of Validity in water other than
content as NaCl
sodium chloride
(on dry basis)
(on dry basis)
(1) (2) (3)

Upto 31-3-1982 94.0 5.0
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From 1-4-1982 to
94.5 4.5
31-3-1983
From 1-4-1983 to
95.0 4.0
31-3-1984
From 1-4-1984 to
95.5 3.5
31-3-1985
From 1-4-1985
96.0 3.0
onwards

The total matter insoluble in water where an anticaking agent has
been added shall not exceed 2.2 percent and sodium chloride content
on dry basis shall not be less than 97.0 percent by weight.
2. IODISED SALT means a crystalline salt, white or pale, pink or

light grey in colour, free from contamination with clay, grit and other
extraneous adulterants and impurities. It shall conform to the
Not more than 6.0 per cent by weight of the
Moisture
undried sample.
Not less than 96.0 per cent by weight on
Sodium Chloride (NaCl)
dry basis.
Matter insoluble in water Not more than 1.0 per cent by weight
on dry basis
Matter soluble in water
Other than Sodium
dry basis
Chloride
Iodine content at-

Not less than 30 parts per million on dry
(a) Manufacture level weight basis
(b) Distribution channel Not less than 15 part per

including retail level million on dry weight basis.

been added shall not exceed 2.2 percent and sodium chloride content
on dry basis shall not be less than 97.0 percent by weight.
3. IRON FORTIFIED COMMON SALT means a crystalline solid,

white or pale, pink or light grey in colour, free from visible
contamination with clay and other extraneous adulterants and
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impurities. It shall conform to the following standards namely:-
Moisture Not more than 5.0 per cent by weight

Not more than 1.0% on dry
Water insoluble matter weight basis.
Not less than 96.5% by weight on dry

Chloride content as Nacl
weight basis
Not more than 3.0 % by weight on dry
Matter insoluble in dilute weight basis, (to be determined by the
HCl method specified in IS 253-1970).
Matter soluble in water Not more than 2.5% on dry weight weight
other than Nacl basis
Iron content (as Fe) 850-1100 parts per million.
Phosphorous as Inorganic
(PO4 ) 1500-2000 parts per million
Sulphate as (SO4) Not more than 1.1% by weight.
Magnesium as (Mg) water

soluble Not more than 0.10% by weight
pH value in 5% aqueous
Solution 2 to 3.5

been added shall not exceed 2.2 percent on dry weight basis.
4. POTASSIUM IODATE means a crystalline powder, white in

colour free from impurities. It shall confirm to the following standards
namely:-
Potassium Iodate (as KIO3) percent by

1. 99.0
weight Not less than
Soluble in ‗30
2. Solubility
Parts of water
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3. Iodine (as I) per cent by wt. not more than 0.002
Sulphate (as SO4) per cent by wt. not more
4. 0.02
than
Bromate, bromide, chlorate & chloride
5. 0.01
percent by wt. not more than
Matter insoluble in water percent by wt. not
6. 0.10
more than
Loss on drying percent by wt. not more
7. 0.1
than
8. PH (5 percent solution) Neutral
9. Heavy metal (as Pb) ppm not more than 10
10. Arsenic (as As) ppm not more than 3
11. Iron (as Fe) ppm not more than 10
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PART 5.10: BEVERAGES, (Other than Dairy and Fruits &
Vegetables based)
Regulation 5.10.1: TEA
1. TEA means tea other than Kangra tea obtained by acceptable

processes, exclusively from the leaves, buds and tender stems of plant
of the Camellia sinensis (L) O. Kuntze. It may be in the form of black
or oolong tea. The product shall have characteristic flavour free from
any off odour, taint and mustiness. It shall be free from living insects,
moulds, dead insects, insect fragments and rodent contamination
visible to the naked eye (corrected if necessary for abnormal vision).
The product shall be free from extraneous matter, added colouring
matter and harmful substances:
Provided that the tea may contain ―natural flavours‖ and ―natural
flavouring substances‖ which are flavour preparations and single
substance respectively, acceptable for human consumption, obtained
exclusively by physical processes from materials of plants origin either
in their natural state or after processing for human consumption in
packaged tea only. Tea containing added flavour shall bear proper
label declaration as provided in Regulation 4.4.5 (23). Tea used in
the manufacture of flavoured tea shall conform to the standards of
tea. The flavoured tea manufacturers shall register themselves with
the Tea Board before marketing flavoured tea. Pectinase enzyme can
be added up to a level of 0.2% during manufacture as processing aid.
The product shall conform to the following requirement in which all the
figures given are expressed on the basis of the material oven-dried at
103±2° C.
Not less than 4.0 percent and not

(a) Total Ash (m/m)
more than 8.0 percent
Not less than 45.0 percent of total
(b) Water Soluble Ash
ash
Alkalinity of water
(c) soluble ash expressed
more than 3.0 percent
as KOH (m/m)
Acid-insoluble ash
(d) Not more than 1.0 percent
(m/m)
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(e) Water extract (m/m) Not less than 32.0 percent
(f) Crude Fibre (m/m) Not more than 16.5 percent
2. KANGRA TEA means tea derived exclusively from the leaves,

buds and tender stems of plants of the Camellia sinensis or Camellia
tea grown in Kangra and Mandi valleys of Himachal Pradesh. It shall
conform to the following specifications namely;
Total ash determined on tea dried to 4.5 to 9.0 percent by

a)
constant weight at 1000C weight
Total ash soluble in boiling distilled Not less than 34
(b)
water percent of total ash
Not more than 1.2
(c) Ash insoluble in dilute hydrochloric acid percent by weight on
dry basis.
Extract obtained by boiling dried tea (
dried to constant weight at 100OC) with Not less than 23
(d)
100 parts of distilled water for one hour percent.
under reflux
Not less than 1.0
percent and not more
(e) Alkalinity of soluble ash than 2.2 percent
expressed as K2O on
dry basis
Crude fibre determined on tea dried to Not more than 18.5
(f)
constant weight at 100OC percent
It shall not contain any added colouring matter It may also contain
0.2 per cent Pectinase enzyme
Provided that tea may contain Natural Flavours and Natural
Flavouring Substances which are flavour preparations and single
exclusivley by physical process from materials of plant origin either in
their raw state or after processing for human consumption:
Provided further that such tea containing added flavour shall bear
proper label declaration as provided in regulation 4.4.5 (23).
Provided also that tea used in the manufacture of flavoured tea
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shall conform to the standards of tea.
Provided that if tea is sold or offered for sale without any indication
as to whether it is Kangra tea or not, the standards or quality of tea
prescribed in item Regulation 5.9.1 (1) shall apply.
Provided also that Flavoured tea manufacturers shall register

themselves with the Tea Board before marketing Flavoured tea;
3. Green Tea means the product derived solely and exclusively,
and produced by acceptable processes, notably enzyme, inactivation,
rolling or comminution and drying, from the leaves, buds and tender
stems of varieties of the species Camellia sinensis (L) O. Kuntze,
known to be suitable for making tea for consumption as a beverage.
The product shall have characteristic flavour free from any off odour,
taint and mustiness. It shall be free from living or dead insects,
moulds, insect fragments and rodent contamination visible to the
naked eye (corrected if necessary for abnormal vision). The product
shall be free from extraneous matter, added colouring matter and
harmful substances;
Provided that the tea may contain ―natural flavours‖ and ―natural
flavouring substances‖ which are flavour preparations and single
exclusively by physical processes from material of plants origin either
in their natural state or after processing for human consumption in
packaged tea only. Tea containing added flavour shall bear proper
label declaration as provided in regulation 4.4.5 (23). Tea used in
the manufacture of flavoured tea shall conform to the standards of
tea. The flavoured tea manufacturers shall register themselves with
the Tea Board before marketing flavoured tea. The product shall
conform to the following requirements in which all the figures given
are expressed on the basis of the material oven-dried at 103±2° C.
Parameter Limits
(a) Total Ash (m/m) more than 8.0 percent
Not less than 45.0 percent of total
(b) Water-soluble ash ash.
Alkalinity of water – soluble
Ash expressed as KOH Not less than 1.0 percent of total
(c) (m/m) ash and not more than 3.0 percent
(d) Acid-insoluble ash (m/m) Not more than 1.0 percent
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(e) Water-extract (m/m) Not less than 32.0 percent
(f) Crude fibre (m/m) Not more than 16.5 percent
(g) Total catechins (m/m) more than 19.0 percent
Regulation 5.10.2: COFFEE
1. Coffee (green raw or unroasted) means the dried seeds of

Coffea arabica, Coffea liberica, Coffee excelsa or Coffea canephora
(robusta) with their husks (mesocarp and endocarp) removed.
1.1 Roasted coffee means properly cleaned green coffee which

has been roasted to a brown colour and has developed its
characteristic aroma.
1.2. Ground coffee means the powdered products obtained
from ‗roasted coffee‘ only and shall be free from husk.
1.3. Coffee (green raw or unroasted), ‗roasted and ground
coffee‘ shall be free from any artificial colouring, flavouring,
facing extraneous matter or glazing substance and shall be in
sound, dry and fresh condition, free from rancid or obnoxious
flavour.
1.4. Roasted coffee and ground coffee shall conform to the
following analytical standards:—
Moisture (on dry basis) m/m Not more than 5.0 percent
Total Ash (on dry basis) m/m 3.0 to 6.0 percent
Acid insoluble ash (on dry basis)
m/m
Water soluble ash (on dry basis) Not less than 65 percent of total
m/m ash
Alkainity of soluble ash in
milliliters of 0.1 N hydrochloric Not less than 3.5 ml & Not more
acid per gram of material (on dry than 5.0 ml
basis) m/m
Aqueous extracts on dry basis Not less than 26.0 and not more
m/m than 35.0 percent
Caffeine (anhydrous)(on dry
basis) m/m
2. Soluble Coffee Powder means coffee powder, obtained from

freshly roasted and ground pure coffee beans. The product shall be in
the form of a free flowing powder or shall be in the agglomerated form
(granules) having colour, taste and flavour characteristic of coffee. It
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shall be free from impurities and shall not contain chicory or any other
added substances.
(i) Moisture (on dry basis) m/m Not more than 4.0 percent
(ii) Total ash (on dry basis) m/m Not more than 12.0 percent
(iii) Caffeined content (on dry Not less than 2.8 percent
basis) m/m
(iv) Soulubility in boiling water Dissolves readily in 30 seconds
with moderate stirring
(v) Soulubilty in cold water at Soluble with moderate stirring in
16±2oC 3 minutes
Regulation 5.10.3: CHICORY
1. Chicory means the roasted chicory powder obtained by roasting

and grinding of the cleaned and dried roots of chicorium intybus Lin
with or without the addition of edible fats and oils or sugar, like
glucose or sucrose in proportion not exceeding 2.0 percent by weight
in aggregate. It shall be free from dirt, extraneous matter, artificial
colouring and flavouring agents.
It shall conform to the following standards, namely:-

(i) Total ash (on dry basis) m/m and Not more than 8.0
percent
Acid insoluble ash (on dry basis) Not more than 2.5
(ii) percent
m/m
Aqueous extracts (on dry basis) Not less than 55.0
(iii) m/m percent
Regulation 5.10.4: COFFEE – CHICORY MIXTURE
1. Coffee — Chicory Mixture means the product prepared by

mixing roasted and ground coffee and roasted and ground chicory and
shall be in a sound, dry and dust free condition with no rancid or
obnoxious flavour. It shall be in the form of a free flowing powder
- 436 -
having the colour, taste and flavour characteristic of coffee - chicory
powder. It shall be free from any impurities and shall not contain any
other added substance. The coffee content in the mixture shall not be
less than 51 per cent by mass. The percentage of coffee and chicory
used shall be marked on the label as provided in Regulation 4.4.5
(1) (i)
It shall conform to the following standards, namely:—
(i) Moisture Not more than 5.0 per cent.
(ii) Total ash on dry basis Not more than 7.50 per cent.
(iii) Acid insoluble ash on dry basis Not more than 0.6 per cent.
(iv) Caffeine content on dry basis Not less than 0.6 per cent.
(v) Aqueous extracts Not more than 50 per cent.
2. Instant Coffee — Chicory Mixture means the product

manufactured from roasted and ground coffee and roasted and ground
chicory. It shall be in sound dry and dust free condition with no rancid
or obnoxious flavour. It shall be in the form of a free flowing powder or
shall be in the agglomerated (granules) form having the colour, taste
and flavour characteristics of coffee chicory powder. It shall be free
from any impurities and shall not contain any other added substance.
The coffee content in the mixture shall not be less than 51 per cent by
mass on dry basis. The percentage of coffee and chicory used shall be
marked on the label as provided in Regulation 4.4.5 (1) (ii)
It shall conform to the following standards, namely:—
(i) Moisture Not more than 4.0 per cent.

(ii) Total ash on dry basis Not more than 10 per cent.
(iii) Acid insoluble ash on dry basis Not more than 0.6 per cent.
Not less than 1.4 per cent on
(iv) Caffeine (anhydrous) dry basis.
Dissolves readily in 30
(v) Solubility in boiling seconds water with moderate
stirring
Solubility in cold water at 16 ± Soluble with moderate
(vi)
20C stirring in 3 minutes
Regulation 5.10.5 Beverages - ALCOHOLIC
1. TODDY: Toddy means the sap from coconut, date, toddy palm
tree or any other kind of palm tree which has undergone alcoholic
fermentation. It shall be white cloudy in appearance which sediments
on storage and shall possess characteristic flavour derived from the
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sap and fermentation without addition of extraneous alcohol. It shall
be free from added colouring matter, dirt, other foreign matter or any
other ingredient injurious to health. It shall also be free from chloral
hydrate, paraldehyde, sedative, tranquilizer and artificial sweetener.
It shall also conform to the following standards, namely:
Alcoholic content Not less than 5 percent (v/v)

Total acid as Tartaric acid Not less than 400 grams
(expressed in terms of 100 litres
of absolute alcohol)
Volatile acid as Acetic acid Not more than 100 grams
expressed in terms of 100 litres of
absolute alcohol)
Regulation 5.10.6 BEVERAGES NON-ALCOHOLIC - CARBONATED
1. CARBONATED WATER means water conforming to the

standards prescribed for Packaged Drinking Water under Food Safety
and Standard Act, 2006 impregnated with carbon dioxide under
pressure and may contain any of the following singly or in
combination:
1. Sugar, liquid glucose, dextrose monohydrate, invert sugar,
fructose, honey, fruits and vegetables extractives and permitted
flavouring, colouring matter, preservatives, emulsifying and
stabilising agents, citric acid, fumaric acid and sorbitol, tartaric
acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, edible
gums such as guar, karaya, arabic carobean, furcellaran,
tragacanth, gum ghatti, edible gelatin, albumin, licorice and its
derivatives, salts of sodium, calcium and magnesium, vitamins,
Caffeine not exceeding 145 parts per million, Estergum (Glycerol
ester of wood resin) not exceeding 100 parts per million, Gellan
Gum at GMP level and quinine salts not exceeding 100 parts per
million (expressed as quinine sulphate). It may also contain
Saccharin Sodium not exceeding 100 ppm or Acesulfame-K not
exceeding 300 ppm or Aspertame (methyl ester) not exceeding
700 ppm. or sucralose not exceeding 300 ppm or Neotame not
exceeding 33 ppm.
Provided that the quantity of added sugar shall be declared on
the container / bottle and if no sugar is added that also shall be
declared on the container/bottle as laid down in labelling
Regulations 4.4.5 (24,25,26, 28 and 29). In case of
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returnable bottles, which are recycled or refilling the declaration
of quantity of added sugar and no sugar added may be given on
the crown.
PROVIDED ALSO that the declaration of ‗no sugar added‘ shall
not be applicable for ‗carbonated water (plain soda)‘.
PROVIDED ALSO that the products which contain aspertame,
acesulfame or any other artificial sweetner for which special labeling
provisions have been provided under Regulations 4.4.5 (24,25,26,
28 and 29) of FSS Act, 2006, shall not be packed, stored, distributed
or sold in returnable containers.
It shall conform to the following requirements, namely-

(1) Total plate count per ml not more than that......50....
(2) Coliform count in 100 ml .......0...........
(3) Yeast and mould count per ml not more than... 2.....
PROVIDED FURTHER estergum used in carbonated water shall
have the following standards, namely:-
Glycerol esters of wood rosins commonly known as ester-gum is
hard yellow to pale amber coloured solid. It is a complex mixture of tri
and diglycerol esters of resin acids from wood resin. It is produced by
the esterification of pale wood resin with food grade glycerol. It is
composed of approximately 90 per cent resin acids and 10 per cent
neutrals (non-acidic compounds). The resin acid fraction is a complex
mixture of isomeric diterpeniod monocarboxylic acids having the
typical molecular formula of C20 H30 O2 chiefly abietic acid. The
substance is purified by steam stripping or by counter-current steam
distillation.
Identification:
Solubility—Insoluble in water, soluble in acetone and in Benzene.
Infra Red Spectrum—Obtain the infra-red spectram of a thin

film of the sample deposited on a potassium bromide plate—scan
between 600 and 4000 wave numbers. Compare with typical spectrum
obtained from pure ester-gum.
Test for absence of Till oil resin (Sulphur test)—Pass the test as
given below:
When sulphur-containing organic compounds are heated in the
presence of sodium formate, the sulphur is converted to hydrogen
sulfide which can readily be detected by the use of lead acetate paper.
A positive test indicates the use of till oil resin instead of wood resin.
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Apparatus-Test Tube: Use a standard, 10x75 mm, heat-resistant,
glass test tube, Burner - Bunsen: A small size burner of the
microflame type is preferred.
Reagents
Sodium Formate Solution: Dissolve 20g of reagent grade sodium
formate, NaOOCH, in 100 ml of distilled water.
Lead Acetate Test Paper: Commercially available from most
chemical supply houses.
Procedure—Weigh 40-50 mg of sample into a test tube and 1-2 drops

of sodium formate solution. Place a strip of lead acetate test paper
over the mouth of the test tube. Heat the tube in the burner flame
until fumes are formed that contact the test paper. Continue heating
for 2-5 minutes. There must be no formation of a black spot of lead
sulphide indicating the presence of sulphur containing compounds.
Detection Limit: 50 mg/kg sulphur).
Drop softening point—Between 880 C and 960 C.
Arsenic—Not more than 3ppm.
Lead—Not more than 10ppm.
Heavy metals (as lead)—Not more than 40 ppm.
Acid value— Between 3 and 9.
Hydroxyl number—Between 15 and 45.
Regulation 5.10.7 Mineral water
1. Mineral water means includes all kinds of Mineral Water or

Natural mineral water by whatever name it is called and sold.
2. Description and Types of Mineral water.
(i) Natural mineral water is water clearly
distinguished from ordinary drinking water because -
a) it is characterized by its content of certain mineral salts and their
relative proportions and the presence of trace elements or of other
constituents;
b) it is obtained directly from natural or drilled sources from
underground water bearing strata and not from Public water supply for
which all possible precautions should be taken within the protected
perimeters to avoid any pollution of, or external influence on, the
chemical and physical qualities of natural mineral water.
- 440 -
c) of the constancy of its composition and the stability of its discharge
and its temperature, due account being taken of the cycles of minor
natural fluctuations;
d) it is collected under conditions which guarantee the original
microbiological purity and chemical composition of essential
components;
e) it is packaged close to the point of emergence of the source with
particular hygienic precautions;
f) it is not subjected to any treatment other than those permitted by
this standard;
(ii) Naturally Carbonated Natural Mineral Water - A naturally

carbonated natural mineral water is a natural mineral water which,
after possible treatment as given hereunder and re-incorporation of
gas from the same source and after packaging taking into
consideration usual technical tolerance, has the same content of
carbondioxide spontaneously and visibly given off under normal
conditions of temperature and pressure.
(iii) Non-Carbonated Natural Mineral Water- A non-carbonated natural

mineral water is a natural mineral water which, by nature and after
possible treatment as given hereunder and after packaging taking into
consideration usual technical tolerance, does not contain free carbon
dioxide in excess of the amount necessary to keep the hydrogen
carbonate salts present in the water dissolved.
(iv) Decarbonated Natural Mineral Water - A decarbonated natural

mineral is a natural mineral water which, after possible treatment as
given hereunder and after packaging, has less carbon dioxide content
than that at emergence and does not visibly and spontaneously give
off carbon dioxide under normal conditions of temperature and
pressure.
(v) Natural Mineral Water Fortified with Carbon Dioxide from the
Source - A natural mineral water fortified with carbon dioxide from the
source is a natural mineral water which, after possible treatment as
given hereunder and after packaging, has more carbon dioxide content
than that at emergence.
(vi) Carbonated Natural Mineral Water - A carbonated natural mineral
- 441 -
water is a natural mineral water which, after possible treatment as
given hereunder and after packaging, has been made effervescent by
the addition of carbon dioxide from another origin.
2. Treatment and handling:— Treatment permitted includes

separation from unstable constituents, such as compounds containing
iron, manganese, sulphur or arsenic, by decantation and/or filtration, if
necessary, accelerated by previous aeration.
The treatments provided may only be carried out on condition
that the mineral content of the water is not modified in its essential
constituents, which give the water its properties.
The transport of natural mineral waters in bulk containers for
packaging or for any other process before packaging is prohibited.
Natural Mineral water shall be packaged in clean and sterile
containers.
The source on the point of emergence shall be protected against
risks of pollution.
The installation intended for the production of natural mineral
waters shall be such as to exclude any possibility of contamination. For
this purpose, and in particular -
(a) the installations for collection, the pipes and the
reservoirs shall be made from materials suited to the water and
in such a way as to prevent the introduction of foreign
substances into the water,
(b) the equipment and its use for production, especially
installations for washing and packaging, shall meet hygienic
requirements;
(c) if, during production it is found that the water is polluted, the
producer shall stop all operations until the cause of pollution is
eliminated;
(d) The related packaging and labelling requirements are provided
in the Regulation 4.1.2 , 4.2.1 and 4.4.5
3. All Mineral Water shall conform to the following standards,

namely:—
Sl.No. Characteristic Requirements
(1) (2) (3)
- 442 -
not more than 2 hazen unit/true
(1) Colour,
colour unit
(2) Odour Agreeable

(3) Taste Agreeable
Not more than 2 nephelometric
(4) Turbidity
turbidity unit (NTU)
(5) Total Dissolved Solids 150-700 mg/litre
(6) pH 6.5-8.5
(7) Nitrates (as NO3) Not more than 50 mg/litre
(8) Nitrites (as NO2) Not more than 0.02 mg/litre
Not more than 0.05 mg/litre

(9) Sulphide (as H2S) Not more than 0.05 mg/litre
(10) Mineral oil Absent
(11) Phenolic compounds Absent

(as C6H5OH)
(12) Manganese (as Mn) Not more than 2.0 mg/litre
(13) Copper (as Cu) Not more than 1 mg/litre
(14) Zinc (as Zn) Not more than 5 mg/litre
(15) Fluoride (as F) Not more than 1 mg/litre
(16) Barium (as Ba) Not more than 1.0 mg/litre
(17) Antimony (as Sb) Not more than 0.005 mg/litre
(18) Nickel (as Ni) Not more than 0.02 mg/litre
(19) Borate (as B) Not more than 5 mg/litre
(20) Surface active agents Not detectable
(21) Silver (as Ag) Not more than 0.01 mg/litre
(22) Chlorides (as Cl) Not more than 200 mg/litre
(23) Sulphate (as SO4) Not more than 200 mg/litre
(24) Magnesium (as Mg) Not more than 50 mg/litre
(25) Calcium (as Ca) Not more than 100 mg/litre
- 443 -
(26) Sodium (as Na) Not more than 150 mg/litre
(27) Alkalinity (as HCO3) 75-400 mg/litre
(28) Arsenic (as As) Not more than 0.05 mg/litre
(29) Cadmium (as Cd) Not more than 0.003 mg/litre
(30) Cyanide (as CN) Absent
(31) Chromium (as Cr) Not more than 0.05 mg/litre
(32) Mercury (as Hg) Not more than 0.001 mg/litre
(33) Lead (as Pb) Not more than 0.01 mg/litre
(34) Selenium (as Se) Not more than 0.05 mg/litre
Poly nuclear aromatic
(35) hydrocarbons Not Detectable
(36) Polychlorinated biphenyle Not detectable

(PCB)
(37) Pesticide Residue below detectable limits
(38) ―Alpha‖ activity Not more than 0.1 Bacquerel/
litre (Bq)
(39) ―Beta‖ activity Not more than 1 Bacquerel/
litre (Bq)]
(40) Yeast and mould counts Absent
(41) Salmonella and Shigella Absent
(42) E.Coli or thermotolerant Absent
Coliforms
1 x 250 ml
(43) Total coliform bacteria Absent
A x 250 ml
(44) Fecal streptococci and Absent
Staphylococcus aureus
1 x 250 ml
(45) Pseudomonas aeruginosa Absent
1 x 250 ml
Sulphite-reducing
(46) Absent
anaerobes
1 x 50 ml
(47) Vibrocholera Absent
1 x 250 ml
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(48) V Paraheamolyticus Absent
1 x 250 ml
Regulation 5.10.8 Packaged drinking water (other than Mineral

water):— means water derived from surface water or underground
water or sea water which is subjected to hereinunder specified
treatments, namely, decantation, filteration, combination of filteration,
aerations, filteration with membrane filter depth filter, cartridge filter,
activated carbon filteration, de-mineralisation, re-mineralisation,
reverse osmosis and packed after disinfecting the water to a level that
shall not lead to any harmful contamination in the drinking water by
means of chemical agents or physical methods to reduce the number
of micro-organisms to a level beyond scientifically accepted level for
food safety or its suitability:
Provided that sea water, before being subjected to the above
treatments, shall be subjected to desalination and related processes
The related packaging and labelling requirements are provided in

Regulation 4.1.2 , 4.2.1 and 4.4.5
It shall conform to the following standards namely:
Sl.N
Characteristics Requirements
o.
(1) (2) (3)
not more than 2 Hazen Units/
(1) Colour
True Colour Units
(2) Odour Agreeable

(3) Taste Agreeable
Not more than 2 nephelometric
(4) Turbidity
turbidity unit (NTU)
(5) Total Dissolved Solids Not more than 500 mg/litre

(6) pH 6.5-8.5
- 445 -
(7) Nitrates (as NO3) Not more than 45 mg/litre
(8) Nitrites (as NO2) Not more than 0.02 mg/litre
(9) Sulphide (as H2S) Not more than 0.05 mg/litre
(10) Mineral Oil Absent
(11) Phenolic compounds Absent
(as C6H5OH)
(12) Manganese (as Mn) Not more than 0.1 mg/litre
(13) Copper (as Cu) Not more than 0.05 mg/litre
(14) Zinc (as Zn) Not more than 5 mg/litre
(15) Fluoride (as F) Not more than 1.0 mg/litre
(16) Barium (as Ba) Not more than 1.0 mg/litre
(17) Antimony (as Sb) Not more than 0.005 mg/litre
(18) Nickel (as Ni) Not more than 0.02 mg/litre
(19) Borate (as B) Not more than 5 mg/litre
Anionic surface active Not more than 0.2 mg/litre (as
(20)
agents MBAS)
(21) Silver (as Ag) Not more than 0.01 mg/litre

Not more than 200
(22) Chlorides (as Cl)
mg/litre
Not more than 200
(23) Sulphate (as SO4)
mg/litre
(24) Magnesium (as Mg) Not more than 30 mg/litre
(25) Calcium (as Ca) Not more than 75 mg/litre
(26) Sodium (as Na) Not more than 200 mg/litre
(27) Alkalinity (as HCO3) Not more than 200 mg/litre
(28) Arsenic (as As) Not more than 0.05 mg/litre
(29) Cadmium (as CD) Not more than 0.01 mg/litre
(30) Cyanide (as CN) Absent
(31) Chromium (as Cr) Not more than 0.05 mg/litre

(32) Mercury (as Hg) Not more than 0.001 mg/litre
(33) Lead (as Pb) Not more than 0.01 mg/litre
- 446 -
(34) Selenium (as Se) Not more than 0.01 mg/litre
(35) Iron (as Fe) Not more than 0.1 mg/litre
(36) Poly nuclear aromatic
Hydrocarbons Not detectable
(37) Polychlorinated
biphenyle (PCB) Not detectable
(38) Aluminium (as Al) Not more than 0.03 mg/litre
(39) Residual free chlorine Not more than 0.2 mg/litre
Not more than 0.0001 mg/ litre
(The analysis shall be conducted
by using Internationally
established test methods
(i) Pesticide residues meeting the residue limits
(40) considered individually - specified herein).
Not more than 0.0005 mg/litre.
(The analysis shall be
conducted by Using
(ii) Total pesticide residue Internationally established test
- methods meeting the residue
limits specified herein).
(41) ―Alpha‖ activity Not more than 0.1
picocurie/Litre (Bq)
(42) ―Beta‖ activity Not more than 1
Bacquerel/Litre (Bq)
Yeast and mould counts 1
(43) x 250 ml. Absent
(44) Salmonella and Shigella Absent
1 x 250 ml
E.Coli or thermotolerant
(45) bacteria Absent
1 x 250 ml
Coliform bacteria 1 x 250
(46) ml Absent
(47) Faecal streptococci and Absent
Staphylococus aureus
1 x 250 ml
Pseudomonas aeruginosa
(48) Absent
1 x 50 ml
Sulphide reducing
(49) Absent
anaerobes
- 447 -
1*50
Vibrio cholera and

(50) V. parahaemolyticus Absent
1 x 250 ml
The total viable colony
count shall not exceed
100 per ml at 200C to
220C in 72 h on agar-
(51) Aerobic Microbial Count
agar or on agar - gelatin
mixture, and 20 per ml
at 370C in 24 h on agar-
agar.
PART 5.11 OTHER FOOD PRODUCT AND INGREDIENTS
Regulation 5.11.1 BAKING POWDER: means a combination

capable, under conditions of baking, of yielding carbon dioxide and
consists of sodium bicarbonate, and acid-reacting material, starch or
other neutral material.
The acid-reacting material of baking powder shall be :-

(a) tartaric acid or its salts, or both
(b) acid salts of phosphoric acid, or
(c) acid compounds of aluminium, or
(d) any combination of the foregoing.
When tested, baking powder shall yield not less than 10 per cent
of its weight of carbon dioxide.
Regulation 5.11.2 CATECHU (Edible) shall be the dried aqueous

extract prepared from the heart-wood of Acacia Catechu. It shall be
free from infestation, sand, earth or other dirt and shall conform to
the following standards:
(a) 5 ml. of 1 per cent aqueous solution and 0.1 per cent
solution of ferric ammonium sulphate shall give a dark
green colour, which on the addition of sodium hydroxide
solution shall change to purple.
- 448 -
(b) When dried to constant weight at 100oC, it shall not lose
more than 16 per cent of its weight.
(c) Water insoluble residue (dried at 100oC) shall not be more

than 25 per cent by weight. Water insoluble matter shall be
determined by boiling water.
(d) Alcohol insoluble Not more than 30 per

residue in 90 per cent cent by weight.
alcohol dried at 100oC
(e) Total ash on dry basis Not more than 8 per cent
by weight.
(f)Ash insoluble in HCl Not more than 0.5 per cent

on dry weight basis.
Provided that in case of Bhatti Katha, the ash insoluble in dilute

hydrochloric acid on dry basis shall not be more than 1.5 per cent.
Regulation 5.11.3 GELATIN shall be purified product obtained by

partial hydrolysis of collagen, derived from the skin, white connective
tissues and bones of animals. It shall be colourless or pale yellowish
and translucent in the form of sheets, flakes, shreds or coarse to fine
powder. It shall have very slight odour and taste but not objectionable
which is characteristic and boluillon like. It is stable in air when dry but
is subject to microbial decomposition when moist or in soluble. It shall
not contain:-
(a) more than 15 per cent moisture;
(b) more than 3.0 per cent of total ash;
(c) more than 1000 parts per million of sulphur dioxide;
(d) less than 15 per cent of nitrogen, on dry weight basis.
Regulation 5.11.4 SILVER LEAF (Chandi-ka-warq): food grade-

shall be in the form of sheets, free from creases and folds and shall
contain not less than 99.9 per cent of silver.
Regulation 5.11.5 Pan Masala means the food generally taken as

such or in conjunction with Pan, it may contain;-
Betelnut, lime, coconut, catechu, saffron, cardamom, dry fruits,
mulethi, sabnermusa, other aromatic herbs and spices, sugar,
- 449 -
glycerine, glucose, permitted natural colours, menthol and non
prohibited flavours.
It shall be free from added coaltar colouring matter and any other
ingredient injurious to health.
It shall also conform to the following standards namely:-
by weight (on dry basis)
Ash insoluble in dilute HCl acid Not more than 0.5 per cent by
weight (on dry basis)
Regulation 5.11.6: LOW AND HIGH FAT COCOA POWDER means

the powder which is the partially defatted product derived from the
cocoa bean the seed of Theobroma cocoa L. It may be subjected to
treatments during manufacture with alkali and/or magnesium
carbonate, bicarbonate, and with tartaric, citric or phosphoric acids. It
shall be free from rancidity, dirt, filth, insects and insect fragments or
fungus infestations.The product may contain food additives permitted
in Appendix A. It shall conform to the following standards:-

(on moisture and fat free basis).
Ash insoluble in dilute HCl Not more than 1.0 per cent
(on moisture and fat free basis).
Alkalinity of total ash Not more than 6.0 per cent as K2O
(on moisture and fat free basis)
Cocoa butter
(i) for low fat Not less than 10.0 percent (on
moisture free basis)
(ii) for high fat Not less than 20.0 percent (on
moisture free basis)
Regulation 5.11.7: CAROB POWDER means the powder obtained

from the roasted pods of carob (fibbled carob) of Ceratonia Siliqua (L)
Taub. (fam. Leguminosae) and shall be free from husk. It shall be free
from any artificial colouring, flavouring, extraneous matter or glazing
substance and shall be in sound, dry and fresh condition, free from
rancid or obnoxious flavours. It shall also conform to the following
standards, namely:-
Total ash Not more than 1.2 per cent by weight.
- 450 -
Acid insoluble matter Not more than 5 per cent by weight.
Tannin content Not less than 0.1 per cent and not more
than 0.15 percent.
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Part 5.12: Proprietary Food
Regulation 5.12.1
1) Proprietary food means a food that has not been standardized
under these regulations
2) In addition to the provisions including labelling requirements
specified under these regulations, the proprietary foods shall
also conform to the following requirements, namely:-
(i) the name and/or category of the food under which it falls
in these regulations shall be mentioned on the label
(ii) the proprietary food product shall comply with all other
regulatory provisions specified in these regulations and in
Appendices A & B.
Proprrietary food means a food that has not been standardized

under these regulations. These food shall comply with all
regulatory provisions specified in these regulations including
labeling requirements and the provisions of Appendix A and B
as applicable. In addition, propreietary food shall also mention
on the label, the name and/or category of the food under which
it falls.
Part 5.13 IRRADIATION OF FOOD

Regulation 5.13.1: Definitions - For the purpose of this
chapter, unless the context otherwise requires:-
1) ‗Irradiation‘ means any physical procedure, involving the
intentional exposure of food to ionizing radiations.
2) ‗Irradiation facility‘ means any facility which is capable of being
utilized for treatment of food by irradiation.
3) ‗Irradiated food‘ means articles of food subjected to radiation by
:-
(i) Gamma Rays;
(ii) X-rays generated from machine sources operated at or
- 452 -
below an energy level of 5 million electron volts; and
(iii) Sub-atomic particles, namely, electrons generated from
machine sources operated at or below an energy level of
10 million electron volts, to dose levels as specified in
Schedule I of the Atomic Energy (Control of Irradiation of
Food) Rules 1991.
4) ‗Operator of irradiation facility‘ means any person appointed as
such by licensee who satisfies the qualifications and
requirements as for training specified in Schedule II of the
Atomic Energy (Control of Irradiation of Food) Rules, 1991.
Regulation 5.13.2: Dose of Irradiation:
1) Save as provided in Regulation 5.12.2 (2) no food shall be

irradiated.
2) No article of food permitted for irradiation specified in column 2
of the Table given below shall receive the dose of irradiation in
excess of the quantity specified in column 3 of the said Table at
the time of irradiation :-
Sl.No. Name of Foods Dose of Irradiation (KGY)

Overall
Minimum Maximum
average
1. Onions 0.03 0.09 0.06

2. Spices 6 14 10
3. Potatoes 0.06 0.15 0.10
4. Rice 0.25 1.0 0.62
5. Semolina (Sooji or Rawa),
Wheat, atta and
0.25 1.0 0.62
Maida
6. Mango 0.25 0.75 0.50
7. Raisins, Figs
and Dried Dates 0.25 0.75 0.50
Ginger, Garlic and

8.
Shallots
(Small Onions) 0.03 0.15 0.09
Meat and Meat
9.
Products
- 453 -
including Chicken 2.5 4.0 3.25
10. Fresh Sea foods 1.0 3.0 2.00
11. Frozen Sea foods 4.0 6.0 5.00
12. Dried Sea foods 0.25 1.0 0.62
13. Pulses 0.25 1.0 0.62
3) Routine quantitative dosimentry shall be made during operation

and record kept of such measurement as provided under Deptt.
of Atomic Energy (Control of Irradiation of Food) Rules 1991.
- 454 -
Regulation 5.13.3: Requirement for the process of Irradiation:-
1) Approval of facilities - No irradiation facility shall be used for the

treatment of food unless such facility
(i) has been approved and licensed under the Atomic
Energy (Control of Irradiation of Food) Rules, 1991.
(ii) complies with the conditions for approval, operation,
licence and process control prescribed under the
Atomic Energy (Control of Irradiation of Food) Rules
1991.
(iii) carries out irradiation in accordance with the provisions
of the Atomic Energy (Control of Irradiation of Food)
Rules,1991.
2) Foods once irradiated shall not be re-irradiated unless

specifically so permitted by the Licensing Authority for the
Irradiation process control purposes.
3) No Food/irradiated food shall leave the irradiation facility unless

it has been irradiated in accordance with the provisions of Deptt.
of Atomic Energy (Control of Irradiation of Food) Rules, 1991
and a certificate of irradiation indicating the dose of irradiation
and the purpose of irradiation is provided by the competent
authority.
Regulation 5.13.4: Restrictions on Irradiation of Food:

1) The irradiation shall conform to the dose limit and the
radiation source to the specific conditions prescribed for each
type or category of Food specified for treatment by
irradiation, under the Atomic Energy (Control of Irradiation of
- 455 -
Food) Rules, 1991.
2) Food which has been treated by irradiation shall be identified

in such a way as to prevent its being subjected to re-
irradiation.
3) The irradiation shall be carried out only by personnel having

the minimum qualifications and training as prescribed for the
purpose under the Atomic Energy (Control of Irradiation of
Food) Rules,1991.
4) Food once irradiated shall not be re-irradiated unless

specifically so permitted under these regulations.
Regulation 5.13.5: Record of Irradiation of Food:

Any treatment of Food by irradiation shall be recorded by an officer
authorised by the competent authority as specified under the Deptt.
of Atomic Energy (Control of Irradiation of Food) Rules, 1991 as
follows :-
(a) Name of the article;

(b) Licence No.;
(c) Name, address and other details of Licensee;
(d) Purpose of Irradiation;
(e) Source of Irradiation;
(f) Date of Irradiation;
(g) Dose of Irradiation;
(h) Serial Number of Batch;
(i) The nature, quality of Food to be irradiated and the Batch
number;
(j) Quantity of Food Irradiated;
(k) Physical appearance of article; before and after
irradiation;
(l) Type of packaging used during the irradiation treatment
- 456 -
and for packing the irradiated food;
Regulation 5.13.6: Standards of Irradiated Food :

The irradiated foods shall comply with all the provisions of the Food
Safety and Standards Act and the regulations made thereunder
specifying standards of such food.
Regulation 5.13.7: Storage and sale of irradiated food. Save as

otherwise provided in these regulations, no person shall irradiate for
sale, store for sale, or transport for sale irradiated food.
Regulation 5.13.8: Restriction on sale of Irradiated Food.-

Irradiated food shall be offered for sale only in prepackaged
conditions.
Regulation 5.13.9: Labelling of Irradiated Food

Irradiated foods shall meet the labeling requirement as provided under
Regulation 4.4.4
- 457 -
- 458 -
Chapter 6: Substances added to food
Part 6.1: Food Additives
For the purpose of this regulation ―good manufacturing practices

(GMP) for use of food additives‖ means the food additives used
under the following conditions namely
(i) the quantity of the additive added to food shall be limited

to the lowest possible level necessary to accomplish its
desired effect;
(ii) the quantity of the additive becomes a component of food
as a result of its uses 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
(iii) the additive is prepared and handled in the same way as a
food ingredient.
Regulation 6.1.1:
1) Use of Food Additives in Food Products:
The food products may contain food additives as specified in these
Regulations and in Appendix A.
2) Use of food additives in traditional foods. - The

traditional foods namely, - Snacks of Savouries (Fried
Products), such as Chiwda, Bhujia, Dalmoth, Kadubale,
Kharaboondi, Spiced and fried dals, banana chips and similar
fried products sold by any name, Sweets, Carbohydrates
based and Milk product based, such as Halwa, Mysore Pak,
Boondi Ladoo, Jalebi,Khoya Burfi, Peda, Gulab Jamun,
- 459 -
Rasogolla and similar milk product based sweets sold by any
name, Instant Mixes Powders only of Idli mix, dosa mix,
puliyogare mix, pongal mix, gulab jamoon mix, jalebi mix,
vada mix, Rice and Pulses based Papads, Ready-to-Serve
Beverages (tea/coffee based only) may contain food additives
permitted in these regulations and in Table 2 of Appendix A.
3) Use of additives in Bread, Biscuits - The food products

such as Bread and Biscuits, may contain food additives
permitted in these regulations and in Table 1 of Appendix A.
4) Use of Food Additives in different foods. - The following

food products may contain food additives permitted in these
regulations and in Table 3 of Appendix A, namely:-
(i) Dairy based drinks, flavoured and or fermented (e.g.

chocolate milk) cocoa, eggnog-UHT Sterilised shelf life
more than three months), Synthetic soft drink
concentrate, mix/fruit based beverage mix, soups,
bullions and taste makers, desert jelly, custard
powder, jelly crystal, flavour emulsions and flavour
paste (for use in carbonated and non-carbonated
beverages);
(ii) Sausages and sausage meat containing raw meat,

cereals and condiments.
(iii)Fruit pulp or juice (not dried) for conversions into jam

or crystallized glazed or cured fruit or other product;
- 460 -
(iv)Corn Flour and such like starches;
(v)Corn syrup;
(vi)Canned Rasogolla (the cans shall be internally)

lacquered with sulphur dioxide resistant lacquer;
(vii)Gelatine;
(viii)Beer;
(ix)Cider;
(x)Alcoholic Wines;
(xi) Non-alcoholic wines;
(xii) Ready-to-Serve beverage;
(xiii) Brewed ginger beer;
(xiv) Coffee Extract;
(xv) Danish tinned caviar;
(xvi) Dried ginger;
(xvii) Flour confectionery;
- 461 -
(xviii) Smoked fish (in wrappers);
(xix) Dry mixes of Rasgollas;
(xx) Preserved Chapaties;
(xxi) Fat Spread;
(xxii) Prunes;
(xxiii) Baked food confections and baked foods;
(xxiv) Flour for baked food;
(xxv) Packed Paneer;
(xxvi) Cakes and Pastries; and
(xxvii) Prepackaged Coconut Water, Canned Rasogula.
Regulation 6.1.2 Colouring Matter
1) Unauthorized addition of colouring matter prohibited –

The addition of colouring matter to any article of food except as
specifically permitted by these regulations is prohibited.
2) Natural colouring matters which may be used – Except as
otherwise provided in these Regulations and Appendices, the
following natural colouring principles whether isolated from
natural colours or produced synthetically may be used in or upon
any article of food.
- 462 -
(a) Carotin & Carotenoids including
(i) Beta-carotene;
(ii) Beta-apo 8‘- carotenal;
(iii) Methylester of Beta-apo 8‘ carotenoic acid,
(iv) Ethylester of Beta-apo 8‘ carotenoic acid,
(v) Canthaxanthin;
(b) Chlorophyll;
(c) Riboflavin (Lactoflavin).
(d) Caramel.
(e) Annatto
(f) Saffron
(g) Curucumin or turmeric
Explanation – In the preparation of the solution of annatto colour in

oil, any edible vegetable oil listed in Chapter 5 to these regulations
may be used either singly or in combination and the name of the oil
or oils used shall be mentioned on the label as provided in
Regulation 4.4.2(10) herein.
3) Addition of inorganic colouring matters and pigments

prohibited – Inorganic colouring matters and pigments shall not
be added to any article of food unless otherwise provided in
these Regulations and Appendices
- 463 -
4) Synthetic food colours which may be used
No Synthetic food colours or a mixture thereof except the
following shall be used in food.
Sl Colour Common name Colour index Chemical class

No. (1956)
1. Red Ponceau 4R 16255 Azo
Carmoisine 14720 Azo
Erythrosine 45430 Xanthene
2. Yellow Tartrazine 19140 Pyrazolone
Sunset Yellow FCF 15985 Azo
3. Blue Indigo Carmine 73015 Indigoid
Brilliant Blue FCF 42090 Triarylmethane
4. Green Fast Green FCF 42053 Triarylmethane
5) Use of Lake Colours as colourant in foods

Aluminium Lake of Sunset Yellow FCF may be used in powdered
dry beverages mix (powdered soft drink concentrate) upto a maximum
limit of 0.04 percent by weight. The maximum limit of colour content
in final beverage for consumption shall not exceed 8.3 ppm and that of
aluminium content shall not exceed 4.4 ppm of the final beverage for
consumption:
Provided that the powdered dry beverages mix (powdered soft
drink concentrate) label shall give clear instruction for reconstitution of
product for making final beverage
- 464 -
6) Use of permitted synthetic food colours prohibited – Use
of permitted synthetic food colours in or upon any food other
than those enumerated below is prohibited :–
(i) Ice-cream, milk lollies, frozen desserts, flavoured milk,

yoghurt, ice-cream mix-powder;
(ii) Biscuits including biscuit wafer, pastries, cakes,

confectionery, thread candies, sweets, savouries (dalmoth,
mongia, phululab, sago papad, dal biji only);
(iii) Peas, strawberries and cherries in hermetically sealed

containers, preserved or processed papaya, canned tomato
juice, fruit syrup, fruit squash, fruit crushes, fruit cordial, jellies,
jam, marmalade, candied crystallised or glazed fruits;
(iv) Non-alcoholic carbonated and non-carbonated ready to

serve synthetic beverages including synthetic syrups, sharbats,
fruit bar, fruit beverages, fruit drinks, synthetic soft-drink
concentrates;
(v) Custard powder;
(vi) Jelly crystal and ice-candy;
(vii) Flavour emulsion and flavour paste for use in

carbonated or non-carbonated beverages only under label
declaration as provided in Regulation 4.4.5 (35).
- 465 -
7) Maximum limit of permitted synthetic food colours – The
maximum limit of permitted synthetic food colours or mixture
thereof which may be added to any food article enumerated in
Regulation 6.1.2(6) and Appendix A of these Regulations
shall not exceed 100 parts per million of the final food or
beverage for consumption, except in case of food articles
mentioned in clause (c) of Regulation 6.1.2 (6) where the
maximum limit of permitted synthetic food colours shall not
exceed 200 parts per million of the final food or beverage for
consumption.
8) Colours to be pure – The colours specified in these
Regulations, when used in the preparation of any article of food
shall be pure and free from any harmful impurities.
Regulation 6.1.2 Artificial Sweeteners
1) Use and sale of artificial Sweeteners

Artificial sweeteners mentioned in column 2 of the table below, may
be used only in the food articles mentioned in column 3 and in
quantities not exceeding the limits mentioned in column 4 and as per
provision contained in these Regulations and Appendices and shall
bear the label declarations as provided in the Regulation 4.4.5 (24,
25, 26, 27, 28 & 29)
Maximum limit
Sl Name of Artificial of Artificial
No Sweetener Article of food sweetener
1 2 3 4
Saccharin
I. Sodium Carbonated Water 100 ppm
Soft Drink Concentrate *100 ppm
Supari 4000 ppm
Pan Masala 8000 ppm
- 466 -
Pan Flavouring Material 8.0 percent
Synthetic Syrup for dispenser 450 ppm
Sweets (Carbohydrates based
and Milk products based) :
Halwa, Mysore Pak, Boondi
Ladoo, Jalebi, Khoya Burfi,
Peda, Gulab Jamun, Rasogolla
and similar milk product based
sweets sold by any name. 500 ppm
Chocolate (White, Milk, Plain,
Composite And Filled) 500 ppm
Sugar based/ Sugar free
confectionery 3000 ppm
Chewing gum /Bubble gum 3000 ppm
II.Aspartame
(methylester) Carbonated Water 700 ppm
Soft Drink concentrate *700 ppm
Biscuits, Bread, Cakes and
Pasteries 2200 ppm
sweets sold by any name 200 ppm
Jam, Jellies, Marmalades 1000 ppm
Composite And Filled) 2000 ppm
Chewing gum/ Bubble gum 10000 ppm
Custard powder mix 1000 ppm
Vegetarian jelly crystals 3000 ppm
Fruit Nectar 600 ppm
Vegetable Nectar 600 ppm
Ice Cream, Frozen Dessert and
Pudding 1000 ppm
Flavoured Milk 600 ppm
Ready to Serve Tea and Coffee
Beverages 600 ppm
Yoghurt 600 ppm
Ready to eat Cereals 1000 ppm
Non-Carbonated water based
beverages (non-alcoholic) 600 ppm
Acesulfame
III. Potassium Carbonated water 300 ppm
- 467 -
Soft Drink concentrate *300 ppm
Biscuits, Bread, Cakes and
Pasteries 1000 ppm
Ladoo, Jalabi, Khoya Burfi,
Composite and Filled) 500 ppm
Chewing gum/ Bubble gum 5000 ppm
Ready to serve tea and coffee
based Beverages 600 ppm
Ice lollies / ice candy 800 ppm
cereal based beverages 500 ppm
Fruit Nectars 300ppm
300 ppm (in
final
Beverage for
Concentrate for fruit nectars consumption)
Non carbonated water based
beverages (non alcoholic) 300 ppm
IV. Sucralose Carbonated water 300 ppm

Soft drink concentrate *300 ppm
Biscuits, breads, cakes and
Pastries 750 ppm
Yoghurts 300 ppm
Sweetened butter milk 300 ppm
Ice Cream 400 ppm
Jam, Jellies and Marmalades 450 ppm
Frozen fruit 150 ppm
Chutney 800 ppm
Confectionery 1500 ppm
Chewing gum 1250 ppm
Cookies 750 ppm
Doughnuts /scones /muffins 800 ppm
- 468 -
Cake mixes 700 ppm
Ready to serve tea and coffee
beverages 600 ppm
Ice lollies/Ice candy 800 ppm
Vegetable juice 250 ppm
Vegetable nectar 250 ppm
Concentrates for vegetable
juice 1250 ppm
Concentrate for vegetable
nectar 1250 ppm
Lozenges 1500 ppm
Non–carbonated water based
beverages (non-alcoholic) 300 ppm
Jelly Crystals *300 ppm
Custard powder/ ready to eat
custard dessert *260 ppm
Chocolate 800 ppm
V. Neotame Carbonated water 33 ppm

Soft drink concentrate *33 ppm
Explanation I:—Pan flavouring material refers to the flavouring

agents permitted for human consumption to be used for pan. It shall
be labelled as—
―PAN FLAVOURING MATERIAL‖
*Explanation II:—Maximum limit of artificial sweetener in the

product shall be as in reconstituted beverage or food or in final
beverage or food for consumption, as the case may be. The product
label shall give clear instruction for reconstitution of products for
making final beverage or food for consumption as the case may be.
Provided where the artificial sweetener(s) is/are used in carbonated
water / sweetened aerated water / fruit beverage / carbonated fruit
beverage / fruit nectar, the requirement of minimum total soluble
solids shall not apply
Provided further that Saccharin Sodium or Aspertame (Methyl ester)
or Acesulfame Potassium or Sucralose or Neotame may be sold
individually as Table Top Sweetener and may contain the following
- 469 -
carrier or filler articles with label declaration as provided in Regulation
4.4.5 (24, 25, 26, 27, 28 & 29) namely:—
(i) Dextrose
(ii) Lactose
(iii) Maltodextrin
(iv) Mannitol
(v) Sucrose
(vi) Isomalt
(vii) Citric Acid
(viii) Calcium silicate
(ix) Carboxymethyl Cellulose
(x) Cream of Tartar, IP
(xi) Cross Carmellose sodium
(xii) Colloidal silicone dioxide
(xiii) Glycine
(xiv) L-leucine
(xv) Magnesium stearate IP
(xvi) Purified Talc
(xvii) Poly vinyl pyrrolidone
(xviii) Providone
(xix) Sodium hydrogen carbonate
(xx) Starch
- 470 -
(xxi) Tartaric acid
(xxii) Erythritol .
Provided further also that where sucralose is marketed as Table Top

Sweetener, the concentration of sucralose shall not exceed six mg per
tablet or hundred mg of granule.
2) No mixture of artificial sweeteners shall be added to any article of

food or in the manufacture of table top sweeteners.
Provided that in case of carbonated water, softdrink concentrate and
synthetic syrup for dispenser, wherein use of aspertame and
acesulfame potassium have been allowed in the alternative, as per
Table under Regulation 6.1.2 (1), these artificial sweeteners may be
used in combination with one or more alternative if the quantity of
each artificial sweetener so used does not exceed the maximum limit
specified for that artificial sweetener in column (4) of the said Table as
may be worked out on the basis of proportion in which such artificial
sweeteners are combined. The products containing mixture of artificial
sweeteners shall bear the label as provided in Regulation 4.4.5 (28
& 29).
Provided that in carbonated water, the combination of Sucralose and
Acesulfame K may be used on ratio not to exceed proportionate levels
of the permissible levels allowed for these individual artificial
sweeteners in carbonated water under level declaration in Regulation
4.4.5 (28 & 29)
Provided further that mixture of Aspertame (methylester) and

Acesulfame K (in ratio 2:1) may be marketed as table top sweetener
- 471 -
and may contain the carrier or filler articles as mentioned in the
proviso given under the table in Regulation 6.1.3 (1) and under label
declaration as provided in Regulation 4.4.5 (24, 25, 26, 28 & 29)
Illustration:— In column (3) of the said Table, in carbonated water,

Aspertame (Methyl Ester) or Acesulfame Potassium may be added in
the proportion of 700 ppm or 300 ppm respectively. If both artificial
sweeteners are used in combination and the proportion of aspertame
(Methyl Ester) is 350 ppm, the proportion of Acesulfame Potassium
shall not exceed the proportion of 150 ppm;
3) No person shall sell table top sweetener except under label

declaration as provided in these Regulations.
Provided that aspertame may be marked as a table top sweetener in
tablet or granular form in moisture proof packages and the
concentration of aspertame shall not exceed 18 mg per 100 mg of
tablet or granules.
4) Use of Polyols in Foods:

No polyols shall be added to any article of food except those
mentioned in the table below, in quantities not exceeding the limits
shown against them as per provision contained in Appendix A of these
Regulations and shall bear the label declaration as per Regulation
4.4.5 (46)
Sl. No Name of Polyols Article of Food Maximum li

1. Isomalt (i) Traditional Indian sweets (carbohydrate GMP
based and milk based), halwa, mysore
paag, boondi laddoo, jalebi, khoya burfi,
- 472 -
peda, gulab jamun, rasgulla, and similar
sweets sold by any name
(ii) Instant sweetmeat mixes (e.g. pongal
mix, gulab jamun mix, jalebi mix)
(iii) Bakery products
(iv) Jams, jellies and Marmalades
(v)Edible Ice
(vi) Ice cream, frozen dessert,
sweetened yoghurt
2. Erythritol Dairy drinks (chocolate and flavoured milk), GMP

Carbonated Beverages, Non-Cabonated
Water based Beverages (non-alcoholic), Ice
Cream, Yoghurt, Puddings, Non Dairy
Toppings, Bakery Mixes, Cakes, cookies &
pastries, Ready to eat breakfast cereals, soft
candies, chocolate and hard candies
3. Maltitol / Maltitol Bakery products, Ice Cream, Frozen Desserts, GMP
syrup Jams, Jellies and Marmalades
5) Use of Polydextrose in Foods

Polydextrose may be used in following food articles as per GMP levels
and proper label declaration as provided in Regulation 4.4.5 (47)
Ice Cream, Frozen Desserts, Cakes, Biscuits, Yoghurt, Whip
topping, Sugar boiled Confectionery, Lozenges, Jam, fruit jelly,
Traditional Indian sweets (carbohydrate based and milk based),
halwa, mysore paag, boondi laddoo, jalebi, khoya Burfi, peda,
gulab jamun, rasgulla, and similar sweets sold by any name
- 473 -
Regulation 6.1.3: Preservatives - ―preservative‖ means a
substance which when added to food, is capable of inhibiting, retarding
or arresting the process of fermentation, acidification or other
decomposition of food.
1) Classification of Preservatives:
Preservatives shall be divided into following classes :
a. Class I preservative shall be :—

(i) Common salt.
(ii) Sugar.
(iii) Dextrose.
(iv) Glucose Syrup.
(v) Spices.
(vi) Vinegar or acetic acid.
(vii) Honey
(viii) Edible vegetable oils
Addition of Class I preservatives in any food is not restricted,

unless otherwise provided in the regulations including Appendix
A.
Provided that the article of food to which a Class I preservative
has been added conforms to the specifications laid down in
Chapter 5.
b. Class II preservatives shall be :—
(i) Benzoic acid including salts thereof,
(ii) Sulphurous acid including salts thereof,
(iii) Nitrates or Nitrites of Sodium or Potassium in
respect of food like ham, pickled meat,
(iv) Sorbic acid including its sodium, potassium and
calcium salts, propionates of calcium or sodium,
lactic acid, and acid calcium phosphate.
(v) Nisin
(vi) Sodium and calcium propionate.
- 474 -
(vii) Methyl or propyl Parahydroxy-Benzoate.
(viii) Propionic acid, including esters or salt thereof,
(ix) Sodium diacetate, and
(x) Sodium, potassium and calcium salts of lactic acid.
2) Use of more than one Class II preservative prohibited.
(i) No person shall use in or upon a food more than one Class
II preservative:
Provided that where in column (2) of the table given in the
Regulation 6.1.3 (3) the use of more than one preservative
has been allowed in the alternative, those preservatives may,
notwithstanding anything contained in Regulation 6.1.3 (3) of
these Regulations, be used in combination with one or more
alternatives, provided the quantity of each preservative so used
does not exceed such number of parts out of those specified for
that preservative in column (3) of the aforesaid table as may be
worked out on the basis of the proportion in which such
preservatives are combined.
Illustration.—In the group of foods specified in Item 6 of the

table given in Regulation 6.1.3 (3) of these Regulations,
sulphur dioxide or Benzoic acid can be added in the proportion of
40 parts per million or 200 parts per million respectively. If both
preservatives are used in combination and the proportion of
sulphur dioxide is 20 parts per million, the proportion of Benzoic
acid shall not exceed the proportion of 100 parts per million.
3) Use of Class II preservatives restricted.

The use of Class II preservatives shall be restricted to the
following group of foods in concentration not exceeding the
proportions given below against each.
- 475 -
Article of Food Preservative Parts per million
(1) (2) (3)
1. Sausages and sausage
meat containing raw meat Sulphur dioxide 450
,cereals and condiments
2. Fruit, fruit pulp, juice (non
dried) for conversion into jam
or crystallized grace or curd
fruit or other products :
a) Cherries -do- 2,000
b) Strawberries and -do- 2,000

rasberries
c) Other fruits -do- 1,000
3. Fruit juice concentrate -do- 1,500

4. Dried Fruits
a) Apricots, peaches, apples, -do- 2000
pears and other fruits
b) Raisins and Sultanas
-do- 750
5. Other non alcoholic wines,
squashes, crushes, fruit Sulphur dioxide 350
syrups, cordials, fruit juices or
and barley water to be used Benzoic acid 600
after dilution
Sulphur dioxide 40
6. Jam , marmalade, preserve Or
canned cherry and fruit jelly
Benzoic acid 200
7. Crystallized grace or curd

Sulphur dioxide
fruit (including candied peel) 150
8. Fruit and fruit pulp not
otherwise specified in the Sulphur dioxide
350
schedule
9. Plantation white sugar ,
cube sugar, dextrose, gur, Sulphur dioxide
70
jaggery, misri
10. Khandsari (Sulphur) and
-do- 150
Bura
11. Refined sugar -do- 40
11. Corn flour and such like
-do- 100
starches
- 476 -
12. Corn syrup -do- 450
13. Canned Rasgolla (The
cans shall be internally
-do- 100
lacquered with sulphur
dioxide resistant laquer)
14. Gelatine -do- 1000
15. Beer Sulphur dioxide 70
16. Cider -do- 200
17. Alcoholic Wines -do- 450
18. Ready to serve Sulphur dioxide or 70
beverages Benzoic Acid 120
19. Brewed ginger beer Benzoic Acid 120
20. Coffee extract -do- 450
21. Pickles and chutneys
Benzoic Acid or 250
made from fruits and
Sulphur dioxide 100
vegetables
22. Tomato and other sauces Benzoic Acid 750
Sodium and/or
Potassium Nitrite
23. Pickled meat and bacon 200
expressed as Sodium
Nitrite
Sodium and/or
Potassium Nitrite
24. Corned Beef 100
expressed as Sodium
Nitrite
Sodium and /or
Potassium Nitrite
expressed as Sodium 200
Nitrite
25 Meat Food Products
Commercial salt peter 500
(calculated as sodium
Nitrite)
26. Danish tinned caviar Benzoic acid 50
27. Dehydrated vegetables Sulphur dioxide 2,000
28. Tomato puree and paste Benzoic acid 750
Sulphur dioxide 350
29. Syrups and sharbats or
Benzoic acid 600
30. Dried ginger Sulphur dioxide 2,000
Sorbic acid including 3,000
its sodium, potassium
31. Cheese or processed
and calcium salt
cheese
(calculated as sorbic
acid )
- 477 -
12.5
Nisin
Sorbic acid including
its sodium, potassium
and calcium salt
32. Flour confectionery 1,500
acid )
Only wrappers may be

33. Smoked fish (in wrappers) Sorbic acid impregnated with sorbic
acid
34. Dry mixes of rasgullas Sulphur dioxide 100
35 a ) Soups (other than Sulphur dioxide 150
canned )
b) Dried Soups Sulphur dioxide 1,500
c) Dehydrated soup mix

when packed in
Sulphur dioxide 1,500
containers other than
cans
36. Fruits, vegetables , flakes,
Sulphur dioxide 600
powder, figs
Sodium diacetates or 2,500
propionates or 3,200
37. Flour for baked food
methyl propyl hydroxy
500
benzoate
38. Preserved chappatis Sorbic acid 1,500
Sorbic acid and its
2,000
sodium potassium or
calcium salts
acid)
39. Paneer or channa
Or
Propionic acid and its
sodium or potassium
salts (calculated as
propionic acid) 2,000
Sorbic acid and its 1,000
sodium potassium or
calcium salts
40. Fat spread
(calculated as sorbic 1,000
acid)
Or
- 478 -
Benzoic acid and its
sodium or potassium
1,000
salts (calculated as
benzoic acid) or both
41. Jams, jellies,
Sorbic acid and its
marmalades, preserve,
sodium potassium or
crystallized glazed or candid
calcium (calculated as 500
fruits including candid peels
sorbic acid)
fruit bars
42. Fruit juice concentrates
with preservatives for
conversion in juices, nectars
for ready to serve beverages
-do- 100
in bottles/pouches selling
through dispensers
43. Fruit juices (tin , bottles or
-do- 200
pouches )
44. Nectars, ready to serve
beverages in bottles/pouches
-do- 50
selling through dispensers
Potassium Sorbate
45. Prunes (calculated as sorbic 1000
acid)
4) Use of Class II preservatives in mixed foods
In a mixture of two or more foods or groups of foods mentioned

against each item in the Table under Regulation 6.1.3 (3) of these
Regulations the use of Class II preservative or preservatives shall be
restricted to the limit up to which the use of such preservative or
preservatives is permitted for the foods or groups of foods contained
in such mixture.
Illustration.—In the food specified in Item 23 of the table given in

Regulation 6.1.3 (3) sulphur dioxide can be added to dehydrated
vegetables in the proportion of 2,000 parts per million. If this food is
mixed with the food specified in Item 24 given in the said table, that is
- 479 -
to say tomato puree and paste, where benzoic acid is permitted to an
extent of 250 p.p.m., then in the mixture containing equal parts of
these two foods, the proportion of Sulphur dioxide and Benzoic acid,
shall be 1,000 p.p.m. and 125 p.p.m. respectively.
5) Restriction on use of nitrate and nitrite.

No nitrate or nitrite shall be added to any infant food.
6) Use of Natamycin for surface treatment of

cheese (hard).
Natamycin may be used for surface treatment of cheese

(hard) under label declaration as specified in Regulation 4.4.5
(33), subject to the following conditions, namely :-
(i) Maximum level of application of Natamycin shall not

exceed 2mg/dm3
(ii) The penetration depth of Natamycin in cheese (hard) shall
not exceed 2mm.
(iii) The maximum residue level of Natamycin in the finished
cheese (hard) shall not exceed 1mg/dm3
Regulation 6.1.4: Anti-oxidants,
1) ―anti-oxidant‘ means a substance which when added to food

retards or prevents oxidative deterioration of food and does not
include sugar, cereal, oils, flours, herbs and spices;
2) Restriction on use of anti-oxidants.
No antioxidant other than lecithin, ascorbic acid and tocopherol

shall be added to any food unless otherwise provided in Chapter
5 and Appendix A of these Regulations
PROVIDED that the following anti-oxidants, not exceeding in
- 480 -
concentration mentioned against each, may be added to edible oils
and fats except ghee and butter, namely :-
1 Ethyl Gallate
2 Propyl gallate or mixture thereof 0.01 percent
3 Octyl gallate
4 Dodecyl gallate
5 Ascorbyl palmitate 0.02 percent
6 Butylated hydroxyanisole (BHA) 0.02 percent
7 Citric Acid
8 Tartaric acid 0.01 percent
9 Gallic acid
10 Resin Guaiace 0.05 percent
11 Tertiary Butyl Hydro Quinone 0.02 percent
(TBHQ)
Provided that dry mixes of Rassgollas and vadas may contain

Butylated hydroxyanisole (BHA) not exceeding 0.02 per cent
calculated on the basis of fat content:
Provided further that anti-oxidants permitted in the Regulation

6.1.4 (2) of these Regulations may be used in permitted
flavouring agents in concentration not exceeding 0.01 per cent.
Provided further that wherever Butylated hydroxyanisole (BHA)

is used in conjunction with the anti-oxidants mentioned at item
Nos. 1 to 4 of the preceeding proviso, the quantity of the mixture
shall not exceed the limit of 0.02 per cent:
- 481 -
Provided further that Ghee and Butter may contain Butylated
hydroxyanisole (BHA) in a concentration not exceeding 0.02 per
cent.
Provided further that fat spread may contain Butylated

hydroxyanisole (BHA) or Tertiary butyl hydro quinone (TBHQ) in a
concentration not exceeding 0.02 per cent by weight on fat basis.
Provided further that ready-to-eat dry breakfast cereals may

contain Butylated Hydroxanisole (BHA) not exceeding 0.005
percent (50ppm).
Provided further that in ready to drink infant milk substitute,

lecithin and ascrobyl palmitate may be used upto maximum limit
of 0.5 gm./100ml. and 1mg./ 100ml. respectively.
Provided further that chewing gum/ bubble gum may contain

Butylated hydroxyanisol (BHA) not exceeding 250 ppm.
3) Use of anti-oxidants in Vitamin D Preparation: Vitamin D

preparation may contain anti-oxidants prescribed in Regulation
6.1.4 (2) of these Regulations not exceeding 0.08 per cent.
Regulation 6.1.5: Emulsifying and Stabilising agents

1) Emulsifying agents‘ and ―stabilising agents‖ means substances
which when added to food, are capable of facilitating a uniform
dispersion of oils and fats in aqueous media or vice versa, and/or
stabilising such emulsions and include the agents specified below
and in Chapter 5 and Appendix A of these regulaitons:
Agar, alginic acid, calcium and sodium alginates, carrageen,

edible gums (such as guar, karaya, arabic, carobean, furcellaran,
- 482 -
tragacanth, gum ghatti), dextrin, sorbitol, pectin, sodium and
calcium pectate, sodium citrate, sodium phosphates, sodium
tartrate, calcium lactate, lecithin, albumen, gelatin, quillaia,
modified starches, hydrolysed proteins, monoglycerides or
diglycerides of fatty acids, synthetic lecithin, propyleneglycol
stearate, propylenegelycol alginate, methyl ethyl cellulose, methyl
cellulose, sodium carboxy-methyl cellulose, stearyl tartaric acid,
esters of monoglycerides and diglycerides of fatty acids
monostearin sodium sulphoacetate, sorbitan esters of fatty acids or
in combination [poly-oxy-ethylene sorbitan, monostearate] sodium
stearoyl-2-lactylate and calcium stearoyl-2- lactylate Polyglycerol
Esters of fatty acids and polyglycerol Ester of interesterified
Ricinoleic acid and Glycerol esters of wood rosins (Ester Gum)
2) Restriction on use of emulsifying and stabilizing agents - No

emulsifying or stabilising agents shall be used in any food, except
where the use of emulsifying or stabilising agent is specifically
permitted :
Provided that the following emulsifying or stabilising agents shall

not be used in milk and cream, namely :
Monoglycerides or diglycerides of fatty acids, synthetic lecithin,

propyl-eneglycol stearate, propyleneglycol alginate, methyl ethyl
cellulose, methylcellulose, sodium carboxymethyl cellulose, stearyl
tartaric acid, esters of monoglycerides and diglycerides of fatty
acids, monostearin sodium sulphoacetate, sorbitan esters of fatty
acids or in combination
- 483 -
Provided further that Polyglycerol esters of fatty acids and
Polyglycerol ester of interesterified Ricinoleic acid may be used in
bakery products and in chocolate to the extent of 0.2 per cent by
weight.
Provdied that Diacetyl Tartaric acid esters of Mono and

Diglycerides may be used in Bread and Cakes.
3) Use of starch phosphate - Starch phosphate, a gum arabic

substitute, may be used in syrup, ice-cream powder, salad dressing
and pudding to a maximum extent of 0.5 per cent.
4) Use of modified starches — Modified food starches (derivative

starches) may be used in confectionery, flavours, dairy products
(where use of emulsifier/stabiliser is allowed in Appendix A and
Chapter 5. glazes, icings, gravies, sauces, soups, coatings upto a
maximum concentration of 0.5 per cent by weight.
Provided that modified food starches (derivative starches) may be
used in snacks, frozen potato products, baked foods, and salad
dressing/mayonnaise, upto a maximum concentration of 5 percent
by weight.
5) Use of emulsifying and stabilising agents in flavouring

agents - The emulsifying and stablising agents may be added to
flavouring agents.
6) Use of emulsifying and stabilising agents in fruit products -

The following emulsifying and stabilising agents may be added to
Fruit Products:
a. Pectin
- 484 -
b. Sodium alginate
c. Calcium alginate
d. Alginic acid
e. Propylene glycol alginate.
7) Use of emulsifying and stabilising agents in frozen desserts –

The emulsifying and stabilizing agents as defined under the
Regulation 6.1.5 (1), may be added to frozen desserts.
8) Use of Hydroxypropyl Methyl Cellulose in various foods

Hydroxypropyl Methyl Cellulose may be used in the following food
products, not exceeding the maximum levels mentioned in column
3 of the table given below
Sl No Article of food Maximum

level
1. 2 3
(i) Non dairy whip topping 2.0%
(ii) Snacks, savouries, luncheon meat and poultry
products, instant mixes such as idli mix, dosa mix,
upma mix, pongal mix, puliyogore mix, gulab jamun
mix, jalebi mix, vada mix, etc, salad 1.0%
dressing/mayonnaise, mixes for gravies, ice cream,
frozen desserts, puddings and custards
(iii) Mixes for dairy based drinks 0.5%
- 485 -
9) Use of Xanthan gum.-Xanthan gum may be used in the following
products, namely :-
Non dairy whip toppings maximum 0.5% by weight

Bakery mixes maximum 0.5% by weight
10) use of acid treated starch in sugar confectionery: Acid treated

starch may be used in sugar confectionery on GMP basis
Regulation 6.1.6: Anticaking Agents
1) Restriction on use of anticaking agents.
No anticaking agents shall be used in any food except where the use
of anticaking agents is specifically permitted.
Provided that table salt, onion powder, garlic powder, fruit powder
and soup powder may contain the following anticaking agents in
quantities not exceeding 2.0 per cent either singly or in combination
namely :-
a. carbonates of calcium and magnesium.
b. phosphates of calcium and magnesium .
c. silicates of calcium, magnesium, aluminium or sodium or

silicon dioxide;
d. myristates, palmitates or stearates of aluminium
ammonium, calcium, potassium or sodium.
Provided that that calcium potassium or sodium ferrocyanide may

be used as crystal modifiers and anti-caking agent in common salt,
iodised salt and iron fortified salt in quantity not exceeding 10
mg/kg singly or in combination expressed as ferrocyanide.
- 486 -
Regulation 6.1.7: Antifoaming agents in edible oils and fats.
1) Dimethyl Polysiloxane, food grade, may be used as an antifoaming
agent in edible oils and fats for deep fat frying upto a maximum
limit of 10 parts per million.
Provided that mono and diglycerides of fatty acids of edible oil
may be used as antifoaming agent in jam, jellies and marmalade
Explanation-For the purpose of this Regulation,‖Anti foaming agent‖
means substance which retards deteriorative changes and foaming
height during heating.
Regulation 6.1.8: Use of release agents in confectionery.

1) Spreadasil silicon spray (Dimethyl Polysiloxane) if used, as release
agent in confectionery, shall not exceed 10 ppm of the finished
product.
Regulation 6.1.9: FLAVOURING AGENTS AND RELATED

SUBSTANCES
1) Flavouring agents:
Flavouring agents include flavour substances, flavour extracts or
flavour preparations, which are capable of imparting flavouring
properties, namely taste or odour or both to food. Flavouring agents
may be of following three types :-
(i) Natural Flavours and Natural Flavouring substances means

flavour preparations and single substance respectively,
acceptable for human consumption, obtained exclusively
by physical processes from vegetables, for human
consumption
- 487 -
(ii) Nature-Identical Flavouring Substances means substances
chemically isolated from aromatic raw materials or
obtained synthetically; they are chemically identical to
substances present in natural products intended for human
consumption, either processed or not.
(iii) Artificial Flavouring Substances means those substances

which have not been identified in natural products
intended for human consumption either processed or not;
2) Use of anti-oxidants, emulsifying and stabilising agents and

food preservatives in flavour.
The flavouring agents may contain permitted anti-oxidants,
emulsifying and stabilising agents and food preservatives.
3) Use of Anticaking agent in flavours: Synthetic Amorphous Silicon

Dioxide may be used in powder flavouring substances to a
maximum level of 2 percent
4) Restriction on use of flavouring agents :-

The use of the following flavouring agents are prohibited in any article
of food, namely :-
(i) Coumarin and dihydrocoumarin;
(ii) Tonkabean (Dipteryl odorat);
(iii) β-asarone and cinamyl anthracilate‖.
(iv) Estragole
(v) Ethyl Methyl Ketone
(vi) Ethyl-3-Phenylglycidate
(vii) Eugenyl methyl ether
(viii) Methyl β napthyl Ketone
- 488 -
(ix) P.Propylanisole
(x) Saffrole and Isosaffrole
(xi) Thujone and Isothujone α & β thujone.
5) Solvent in flavour.
Diethylene Glycol and Monoethylether shall not be used as solvent in
flavours.
Regulation 6.1.10: Use of Flavour Enhancers

1) Monosodium Glutamate -
Monosodium Glutamate may be added to foods as per the provisions
contained in Appendix A, subject to Good Manufacturing Practices
(GMP) level and under proper label declaration as provided in
Regulation 4.4.5 (18) of these Regulations. It shall not be added to
any food for use by infant below twelve months and in the following
foods:-
List of foods where Monosodium Glutamate is not allowed
(i) Milk and Milk Products including Buttermilk.

(ii) Fermented and renneted milk products (plain) excluding
dairy based drink.
(iii) Pasteurized cream.
(iv) Sterilised, UHT, whipping or whipped and reduced fat
creams.
(v) Fats and Oils, Foodgrains, Pulses, Oil seeds and grounded/
powdered foodgrains.
(vi) Butter and concentrated butter.
(vii) Fresh fruit.
(viii) Surface treated fruit.
(ix) Peeled or cut fruit.
(x) Fresh vegetables, Surface treated fruit, Peeled or cut
fruits.
(xi) Frozen vegetables.
(xii) Whole, broken or flaked grains, including rice.
(xiii) Flours of cereals, pulses and starches.
(xiv) Pastas and noodles (only dried products).
(xv) Fresh meat, poultry and game, whole pieces or cuts or
- 489 -
comminuted.
(xvi) Fresh fish and fish products, including mollusks,
crustaceans and echinoderms.
(xvii) Processed fish and fish products, including mollusks,
crustaceans and echinoderms.
(xviii) Fresh eggs, Liquid egg products, Frozen egg products.
(xix) White and semi-white sugar (sucrose and sacharose,
fructose, glucose (dextrose), xylose, sugar solutions and
syrups, also (partially) inverted sugars, including
molasses, treacle and sugar toppings.
(xx) Other sugars and syrups (e.g. brown sugar and maple
syrup).
(xxi) Honey
(xxii) Salt
(xxiii) Herbs, spices and condiments, seasoning (including salt
substitutes) except seasoning for Noodles and Pastas,
meat tenderizers, onion salt, garlic salt, oriental seasoning
mix, topping to sprinkle on rice, fermented soyabean
paste, Yeast.
(xxiv) Infant food and Infant milk substitute including infant
formulae and follow-on formulate.
(xxv) Foods for young children (weaning foods).
(xxvi) Natural Minerals water and Packaged Drinking water.
(xxvii) Concentrates (liquid and solid) for fruit juices.
(xxviii) Canned or bottled (pasteurized) fruit nectar.
(xxix) Concentrates (liquid and solid) for fruit juices.
(xxx) Canned or Bottled (pasteurized) fruit nectar.
(xxxi) Coffee and coffee substitutes, tea, herbal infusions,
and other cereal beverages excluding cocoa.
(xxxii) Wines.
(xxxiii) Margarine
(xxxiv) Fat Spread
(xxxv) Fruits and Vegetables products except those
where Monosodium Glutamate is permitted under
Appendix A of these Regulations.
(xxxvi) Carbonated Water
(xxxvii) Baking Powder
(xxxviii) Arrowroot
(xxxix) Sago
(xl) Plantation Sugar, Jaggery and Bura.
(xli) Ice-Candies.
(xlii) Ice cream and Frozen desserts.
(xliii) Cocoa Butter
(xliv) Saccharine
- 490 -
(xlv) Malted Milk Food and Milk based foods
(xlvi) Bread
(xlvii) Vinegar
(xlviii) Sugar Confectionery, Toffee, Lozenges.
(xlix) Chocolate
(l) Pan Masala
(li) Alcoholic Beverages.
Regulation 6.1.11: SEQUESTERING AND BUFFERING AGENTS

(ACIDS, BASES, AND SALTS)
(i) ―sequestering agents‖ means substances which prevent adverse
effect of metals catalysing the oxidative break-down of foods
forming chelates; thus inhibiting decolourisation, off taste and
rancidity;
(ii) ―Buffering agents‖ means materials used to counter acidic and
alkaline changes during storage or processing steps, thus
improving the flavour and increasing the stability of foods;
1) Restrictions on the use of sequestering and buffering

agents.
Unless otherwise provided in these regulations the sequestering and
buffering agents specified in column (1) of the Table below, may be
used in the groups of food specified in the corresponding entry in
column (2) of the said Table, in concentration not exceeding the
proportions specified in the corresponding entry in column (3) of the
said Table :
TABLE
Maximum
level of
use (parts
per
Name of sequestering Million)
And buffering agents Groups of food (ppm)
- 491 -
(mg./kg.)
(1) (2) (3)
(i) Acidulant, buffering and

neutralizing agents in Limited by
1. Acetic Acid beverages soft drinks G.M.P.
(ii) in canned baby foods 5,000
Salt substitute and dietary
2. Adipic acid food 250
3. Calcium Gluconate In confections 2,500
As a neutralizer in number of
4. Calcium Carbonate foods 10,000
As a neutralizer in specified
5. Calcium oxide dairy product 2,500
Carbonated beverage and as
Citric acid malic an acidulant in miscellaneous Limited By
6. acid foods G.M.P.
DL Lactic Acid (food As acidulant in miscellaneous Limited By
7. grade) foods G.M.P.
L(+) Lactic Acid As acidulant in miscellaneous Limited by
8. (food grade) foods GMP
9. Phosphoric acid Beverages, soft drinks 600
Polyphosphate
containing less
than 6 Phosphate
10. moieties (a) Processed cheese, bread 40,000
(b) Milk Preparations 4,000
(c) Cake Mixes 10,000
(d) Protein foods 4,000
11. L (+) Tartaric acid Acidulants 600
(i) Emulsions containing refined
vegetable oils, eggs, vinegar,
salt, sugar and spices;
Calcium Disodium, (ii) Salad dressing;
Ethylene, Diamine (iii) Sandwich spread or fat
12. tetra acetate Spread 50
As acidulant in Miscellaneous
13. Fumaric acid foods 3000ppm
NOTE :- DL Lactic acid and L(+) Tartaric acid shall not be added to
any food meant for children below 12 months (The lactic acid shall
also conform to the specification laid down by the Indian Standards
Institution.)
- 492 -
Regulation 6.1.12: Use of Glycerol Esters of Wood Rosins
(Ester Gum)—
The maximum limit of glycerol esters of wood resins(ester gum)
when used in flavour emulsions, soft drink concentrate and carbonated
water shall not exceed 100 P.P.M. of the final beverage for
consumption.
Regulation 6.1.13: Use of Sucrose Acetate Isobutyrate — The

maximum concentration of Sucrose Acetate Isobutyrate when used in
non-alcoholic beverages as a clouding agent shall not exceed 300
ppm;
Regulation 6.1.14: Use of Lactulose Syrup in foods:
1) Lactulose syrup may be used in special milk based infant food

formulations, which is to be taken under medical advice upto a
maximum level of 0.5 per cent of final food subject to label
declaration.
2) Lactulose syrup may be used in bakery products upto 0.5 per cent
maximum by weight.
Regulation 6.1.15: Use of Dimethyl Dicarbonate:

Dimethyl Dicarbinate may be used in fruit drinks, ready to drink tea
beverages, isotonic/sports drinks and flavoured water upto 250
mg/litre subject to a maximum methanol content in final product as
200 mg/litre
Regulation 6.1.16: Other substances to be used in Specified

limits
The use of substances specified in column (1) in the food
- 493 -
mentioned in column (2) of the Table given below shall not exceed the
limit specified in column (3) of the said table, namely :-
TABLE
Substances Food Maximum level
of use (ppm) mg/kg
1 2 3
1. Ammonium Carbonate Baked foods confections 5,000
Ammonium
2. bicarbonate -do- GMP
3. Baking powder Baked foods GMP
4. Ammonium Phosphate Bread 2,500
Monobasic
Ammonium
5. persulphate -do- 2,500
6. Calcium Phosphate -do- 2,500
7. Calcium Carbonate -do- 5,000
Potassium Bromate and

8. /or -do- 50
Potassium Iodate
9. Ammonium Chloride -do- 500
10. Fungal Alpha-amylase -do- 100
Sodium Stearoyl-2
Lactylate or Calcium
Stearoyl-2 Lactylate
(Singly or in
11. combination) -do- 5,000
L-Cystein Mono
12. Hydrochloride -do- 90
13. Benzoyl Peroxide Flour for bakery 40
14. Potassium bromate -do- 20
15. Ascorbic acid -do- 200
Cured meat or meat
16. Gluconodelta Lactone products 5,000
17. Chlorine Flour for bakery 2,000
Corned beef, Luncheon
Ascorbic acid/Iso Meat, Cooked Ham,
Ascorbic acid and its Chopped Meat, Canned
salts singly or in Chicken, Canned Mutton
18. combination and Goat Meat. 500
- 494 -
Phosphates (Naturally
present and added) Luncheon Meat,Cooked
19. expressed as P2O5 Ham, Chopped Meat. 8000
Regulation 6.1.17: Carry Over Of Food Additives

For the purpose of the standards specified in Chapter 5 the ―Carry
Over‖ principle applies to the presence of additives such as colours,
flavouring agents, anti-oxidants anti-caking agents, emulsifying and
stabilising agents, and preservatives in food, as a result of the use of
raw material or other ingredients in which these additives were used.
The presence of contaminants is not covered by this purpose.
The presence of an additive in food through the application of the
carry over principle is admissible in general unless otherwise
specifically prohibited in the regulations provided the total additive
including the carry over through the raw material or other ingredients
does not exceed the maximum amount so permitted.
Part 6.2: Standards of Additives

Regulation 6.2.1 Food Colours: Standards of various Food Colours
with characteristics are specified in the table below:
1 Tartrazine
Common Name Tartrazine

FD and C Yellow No.5, E.E.C.
Serial No.E 102, L-Gebb 2, C.I.
Synonyms Food Yellow 4.
Colour of the 0.1 Per cent
(M/V) solution in distilled
water. Yellow
Colour Index Number (1975) No 19140
Class Monoazo.
Trisodium salt of 5-hydroxy-1-p-
Chemical Name sulphopheny1-4-(p-
- 495 -
sulphophenylazo) pyrazol-3-
carboxylic acid.
Empirical formula C16 H9 N4 O9 S2 Na3
Molecular Weight 534.37
Soluble in water. Sparingly soluble
Solubility in Ethanol.
General Requirements
The material shall conform to the requirements prescribed in Table
below:-
TABLE
Sl. No. Characteristic Requirement
1 2 3
Total dye content, corrected for Sample dried at

1. 105±1oC for 2 hours, per cent by mass, Min. 87
Loss on drying at 135 oC and Chlorides and
Sulphates expressed as sodium salt, percent by
2. mass, Max. 13
3. Water insoluble matter, percent by mass, Max. 0.2
Combined ether extracts, percent by mass.
4. Max. 0.2
5. Subsidiary dyes, percent by mass, Max. 1.0
6. Dye intermediates, percent by mass, Max. 0.5
7. Lead, mg/kg, Max. 10
8. Arsenic, mg/kg, Max. 3
9. Heavy metals, mg/kg, Max. 40
It shall be free from mercury, copper and chromium in any form;
aromatic amines, aromatic nitro compounds, aromatic hydrocarbons,
and cyanides.;
2. SUNSET YELLOW
Common Name Sunset Yellow
Synonyms FD and C Yellow No.6, Janus
Orange S, C.l. Food Yelow 3, -Orange
2, Janune soil, EEC Serial No.E.10
Colour of the 0.1 Percent Orange
- 496 -
water
Class (1975) Monoazo
Chemical Name Disodium salt of 1.(4-
sulphophenylazo) 2-napthol-6-
sulphonic acid
Empirical formula C10H10N2O7S2NA2
Solubility Soluble in water. Sparingly soluble in
Ethanol

below:-
TABLE
Requirements for Sunset Yellow, FCF
Requirem
Sl. No. Characteristic ent
1. 2. 3.

1. 105±1oC for 2 hours, per cent by mass, Min. 87
Loss on drying at 135oC, percent by mass
and Chlorides and Sulphates expressed as
2 sodium salt, percent by mass, Max 13
4. Combined ether extracts, percent by mass. Max. 0.2
Subsidiary dyes, (lower sulphonated dyes
including
5. traces of orange II) percent by mass, Max. 3.0
6. Dye intermediates, percent by mass, Max. 0.5
and cyanides;
- 497 -
3. ERYTHROSINE
Common Name Erythrosine

Synonyms FD and C Red No.3 C.l. Food Red 14,
LB-Rot-I
Colour of the 0.1 Percent Red
water
Class Xanthene
Chemical Name Disodium or dipotassium salt of 2',4',
5', 7', tetraiodo-fluerescein
Empirical formula C20 H6 O5 I4 Na2
Molecular Weight 879.87 (Disodium Salt)
Ethanol

below:-
TABLE
Requirements for Erythrosine
Sl. Requireme
No. Characteristic nt
1. 2. 3.

1. 105o±1oC for 2 hours, per cent by mass, Min. 87
o
Loss on drying at 135 C percent by mass and
Chlorides and
Sulphates expressed as sodium salt percent by
2. mass, Max. 13
Ether extractable matter,(alkaline), percent by
4. mass. Max. 0.2
Inorganic Iodide, percent by mass as sodium
5. iodide, Max. 0.1
- 498 -
Subsidiary colouring matters except flourescein,
6. percent by mass, Max. 4
7. Fluorescein, mg/kg, Max. 20
8. Organic compounds other than colouring matter 0.2
(a) Tri-iodoresorcinol, percent by mass, Max. 0.2
2.(2,4-dihydroxy-3,5-di-iodobenzoyl) benzoic
acid,
(b) percent by mass, Max. 0.2
11. Zinc, mg/kg, Max. 50

and cyanides.
4. INDIGO CARMINE
Common Name Indigo carmine

Synonyms Indigotine, FD and C Blue No.2, Cl
Food Blue 1, EEC Serial No. E132 L-
Blue 2
Colour of the 0.1 Percent Blue
water
Class Indigoid
Chemical Name Disodium Salt of indigotine-5, 5'-
Disulphonic acid
Empirical formula C16H8N2 O8 S2 Na2
Ethanol

below:-
- 499 -
TABLE Requirement for Indigo Carmine
Sl.
No. Characteristic Requirement
1. 2. 3.
Total dye content, corrected for Sample dried
1. at 105±1oC for 2 hours, per cent by mass, Min. 85
Loss on drying at 135oC, percent by mass and
Chlorides and Sulphates expressed as sodium
2. salt, percent by mass, Max. 15
4. Max. 0.2
6. Isatin Sulphonic acid, percent by mass, Max. 0.5

and cyanides.
5. - β-CAROTENE.
β-Carotene is obtained as dark violed hexagonal prisms when
crystallised from benzene methanol solution; or as red rhombic,
almost quardratic plates, from petroleum ether.
Synonyms C.I. natural yellow 26

Colour Index Number (1975) No.75130
Class Carotenoids
Chemical Name all trans β-Carotene
Empirical formula C40 H56
Melting Point 183oC ± 1oC
Solubility.- Soluble in carbon disulphide, benzene and chloroform,

moderately soluble in normal hexane, cyclohexane, ether, petroleum
ether and oils; practically insoluble in methanol and ethanol; insoluble
- 500 -
in water.
Spectrophotometric Requirement.-The wavelengths of absorption

maxima of all trans β-Carotene in cyclohexane (0.2 mg per 100 ml.
approximately) and in-1cm cell shall be 456 mµ to 484 mµ region.
There shall be no cis-peak in the 330 mµ to 355 mµ region.
A solution of B-carotene in chloroform on addition of antimony
trichloride solution shall give a dark blue colour having maximum
absorption at a wavelength of 590 mµ.
Colour Reaction- When 2ml. of concentrated sulphuric acid is
added to 2m. of 0.2 per cent solution of β-Carotene in chloroform, the
acid layer shall turn blue.
The material shall have a minimum purity of 96.0 per cent.
Maximum limit of metallic impurities shall be:-

Arsenic (as As) 3 p.p.m.
10
Lead (as Pb) p.p.m.
40
Heavy metal p.p.m.
And shall also meet the following requirements:-
(i) Subsidiary colouring matter, percent by weight, Max 3
(ii) Sulphated ash, percent of total colouring matters, Max 0.1
6-CHLOROPHYLL:
Chlorophyll, the green pigment of plants, is extracted and widely used

as a colouring matter for various food items.
Synonyms C.I. Natural Green 3; Lebensmittel

Green No.1
Colour Index Number (1924) No. 12499
Color Green
Class Phorbin (dihydrophorphin)
Chemical Name Chlorophyll a - magnesium complex
of 1,3,5,8-tetramethyl 4-ethyl-2-
vinyl-9-keto-10 carbomethoxy
phorbinphytyl-7-propionate.
Chlorophyll b magnesium complex
1,5,8 trimethyl-3-formyl-4-ethyl-2-
- 501 -
vinyl-9-keto-10
carbomethoxyphorbinphytyl-7-
propionate
Empirical formula Chlorophyll a - C55H72O5N4Mg
Chlorophyll b- C55H70O6N4Mg
Molecular Weight Chlorophyll a- 893.54
Chlorophyll b - 907.52
General- The material shall be an intensely dark green, aqueous,

ethanolic, or oily solution of chlorophyll degradation products. It shall
be soluble in ethanol, ether, chloroform and benzene. It shall be
insoluble in water.
Identification test- A solution of chlorophyll in ethanol shall be

blue with deep red flourescence.
Brown-phase Reaction-When green ether or petroleum ether

solution of chlorophyll is treated with a small quantity of a 10 per cent
solution of potassium hydroxide in methanol, the colour shall become
brown quickly returning to green.
Note.- This test is applicable only when chlorophyll has not been
treated with alkalies.
Maximum limits for metallic impurities shall be:-
Arsenic (as As) 3 ppm

Lead (as Pb) 10 ppm
Copper (as Cu) 30 ppm
Zinc (as Zn) 50 ppm
The material shall also conform to the following requirements:-
CHLOROPHYLL – MAGNESIUM COMPLEX
Sl.
No . Characteristics Requirements
(1) (2) (3)
Total combined phaeophytines and their
magnesium complexes, percent by weight,
1 max. 10
2 Residual solvents, mg/kg, Max. Acetone, 50
- 502 -
methanol, ethanol, propan-2-ol, hexane
Dichloromethane 10
7 - CARAMEL
Caramel shall be prepared from the food grade carbohydrates or

their combinations in the presence of food grade acids, alkalis or salts.
It shall be of four types, namely:-
Type-I- Plain Caramel-It shall be prepared by heating
carbohydrates with or without acids or alkalis, or their salts. No.
ammonium or sulphite compounds are used.
Type-II-Caustic sulphite caramel- It shall be prepared by
heating carbohydrates with or without acids or alkalis or their salt in
the presence of sulphite compounds; no ammonium compounds are
used.
Type - III - Ammonia Process Caramel- It shall be prepared by
heating carbohydrates with or without acids or alkalis or their salts in
the presence of ammonium compounds; no sulphites are used.
Type-IV- Ammonia Sulphite Caramel- It shall be prepared by
heating carbohydrates with or without acids or alkalis or their salts in
the presence of both sulphite and ammonium compounds.
RAW MATERIALS
1. Carbohydrates - Caramel shall be prepared from the following
carbohydrates or their mixtures:-
Sucrose, glucose, fructose, invert sugar, lactose, malt syrup,
molasses, starch hydrolysates and fractions there of and/or polymer
thereof.
2. Acids and alkalis- The acids used are sulphuric acid, phosphoric
acid, acetic acid, or citric acid and the alkalis used are sodium,
potassium or calcium hydroxide or mixture thereof.
Where the ammonium compounds are used, they are one or more of
the following:-
Ammonium hydroxide
Ammonium Carbonate and Bicarbonate
Ammonium phosphate
Ammonium sulphate
Ammonium sulphite, Bisulphite, Metasulphite
Where the sulphite compounds are used, they are one or more of
the following:-
Sulphurous acid, Potassium, Sodium or ammonium Sulphite or
- 503 -
Bisulphite.
It shall be a dark brown to black liquid or solid materials having
the characteristic odour of burnt sugar and a pleasant, bitter taste. Its
solution, when spread in a thin layer on a glass plate should appear
homogeneous, transparent and have reddish-brown colour. It shall be
miscible with water. It shall be free from any other extraneous
colouring matter. It may contain permitted emulsifying and stabilising
agents.
It shall conform to the requirements prescribed in Table 1 below.
All requirements shall be on solids basis, except metallic impurities.
TABLE 1 - ROUTINE TEST REQUIREMENTS FOR CARAMEL

Sl.
Characteristic Type I Type II Type III Type IV
No.
Caustic Ammonia Sulphite
Plain
Sulphite Process Ammonia
(1) (2) (3) (4) (5) (6)
Solid content,
1. 62-77 65-72 53-83 40-75
per cent by mass
Colour intensity, 0.01- 0.06-
2. 0.08-0.36 0.10-0.60
per cent by mass 0.12 0.10
Ammonical nitrogen
3. per cent by mass, 0.01 0.01 0.4 0.5
max.
Max.300 Max.1000
mg/kg & mg/kg &
Max.200 Max.250
4. 4-Methylimidazole - - mg/kg on mg/kg on
equivalent equivalent
colour colour
basis basis
Lead (as Pb),
5. mg/kg, 5 5 5 5
Max.
Arsenic(as AS)
6. 3 3 3 3
mg/kg.
Note: Requirement of ammoniacal nitrogen is based on a product

colour having a minimum colour intensity prescribed at Sl. No. (2)
proportionately higher values of ammoniacal nitrogen apply for
products of higher colour intensity.
- 504 -
Type Test
The material shall also conform to the requirements prescribed in
Table 2 below.
All requirements shall be on solid basis except metallic impurities.
TABLE 2 - TYPE TEST REQUIREMENTS FOR CARAMEL
Sl.
Characteristic Type I Type II Type III Type IV
No
Caustic Ammonia Sulphite
Plain
Sulphite process Ammonia
(1) (2) (3) (4) (5) (6)
Total sulphur
1. Per cent by Max.03 1.3-2.5 Max.0.3 1.4-10.0
mass.
Sulphur dioxide
2. -- Max. 0.2% -- Max.0.5%
(as SO2)
Total nitrogen,
3. Max.0.1 Max.0.2 1.3-6.8 0.5-7.5
Per cent by mass
Heavy metals
4. mg/kg (Max.) 25 25 25 25
Max.40
mg/kg &
Max. 25
mg/kg on
2-Acetyl-4- an
tetraphydroxy equivalent
butylimidazole colour
5. (THI) -- -- basis --
Mercury (as Hg)
6. mg/kg, Max. 0.1 0.1 0.1 0.1
Copper (as Cu)
7. mg/kg, Max. 20 20 20 20
The material shall be filled in amber coloured glass or high density

polythylene containers or any other well closed suitable containers
with as little air space as possible. The containers shall be such as to
preclude contamination of the contents with metals or other
impurities.
- 505 -
8. ANNATTO
Class Carotenoids
Code Number Cl (1975) No. 75120',
Cl (1975) Natural Orange 4 EEC No.E-
160 b
Chemical Name Annatto extract in oil contains several
coloured components, the major
single one being bixin which may be
present in both Cis and Transforms.
Thermal degradation products of bixin
may also be present
Solubility Water soluble annatto contains
norbixin, the hydrolysis product of
bixin, in the form of sodium or
potassium salt, as the major colouring
principle. Both cis and trans forms
may be present
Chemical Formula Bixin C25 H30 O4
Norbixin C24 H28 O4
Molecular Weight Bixin 394.50
Norbixin 380.48
The material shall be of the following two types:
(a) Solution in oil for use in butter and other food products, and
(b) Solution in water for use in cheese and other food products.
General
The material shall be derived only from the plant Bixa orellana L.
and shall not contain any extraneous colouring matter. It shall be
processed, packed, stored and distributed under hygienic conditions in
licensed premises.
(1) Solution of Annatto Colour in Oil for Use in Butter and Other Food
Products:-
Annatto extract in oil, as solution or suspension, is prepared by
extraction of the outer coating of seeds with vegetable oils. In the
preparation of the solution of annatto colour in oil, only the edible
vegetable oils shall be used, either singly or in a mixture.
The solution of annatto colour in oils shall be clear and shall
- 506 -
remain so on storage in suitable containers at 15oC except for a slight
deposit of stearine or shall be in the form of a suspension. The
suspension on dilution with hot oil to bring the bixin content to 0.24
per cent shall be a clear solution.
Colour
The colour of solution in amyl acetate at a dilution of 1:1000 (m/v)
when measured in a Lovibond Tintometer with a 1 cm Cell
Spectrophotometrically/Calorimeterically shall be not less than the
following:
Yellow units 5.0

Red units 0.4
or be not less than the colour of the following inorganic solution at
a liquid depth of one centimeter which may be employed for matching
the stated dilution in a plunger type colorimeter using incident light
closely approximating the normal day light:
Potassium Bichromate 0.320 g

Cobalt ammonium sulphate 2.02 g
(CoSO4 (NH4)2 SO4 6H2O)
Sulphuric acid, Sp-gr 1.84 2ml
To make solution to one
Distilled water litre
These reagents shall be of the analytical reagent grade. Although
the solution retains its tinctorial value for a considerable time, after
prolonged storage, its optical clarity shall be examined before use, to
ensure that no alteration has taken place.
Note 1 - Diluted solution of annatto colour in amyl acetate is not
stable in colour quality, particularly if exposed to light, and
measurement shall be carried out on the diluted solution without
undue delay.
(ii) Solution of Annatto Colour in Water for use in Cheese and Other
Food Products:
Water soluble annatto colour is prepared by extraction of the outer
coating of the seeds with aqueous alkali (sodium or potassium
hydroxide). In the preparation of the solution, potable water shall be
used. A little quantity (0.5 to 3 per cent) of alkali may be added.
The solution shall be clear and shall remain so on storage in
suitable containers at a temperature of 15oC.
- 507 -
Colour
The colour of the solution in 0.1 N sodium hydroxide or potassium
hydroxide at a dilution of 1:1000 (m/v) measured in a 1-cm shall be
the same as that specified in (i) above.
below:
TABLE
Requirement for Annatto
Requireme
Sl. No. Characteristic nt
1. 2. 3.
1. Carotenoid
(a) Annatto extract in oil, expressed as bixin,
per cent
by mass, Min. 0.24
(b) Water-soluble annatto, expressed as
norbixin, percent by mass, Min. 0.24
4. Copper, mg/kg, Max. 30
5. Heavy metal, mg/kg, Max. 40
9-RIBOFLAVIN
Riboflavin is a yellow to orange-yellow crystalline powder. Melting

point about 280oC with decomposition.
Solubility-slightly soluble in water, more soluble in saline solution
and in a 10 per cent (w/v) solution of urea, sparingly soluble in
alcohol, practically insoluble in chloroform and in solvent ether and
soluble in dilute solution of alkali hydroxides.
Synonyms Vitamin B2, Lactoflavin and

Lactroflavine
Color Yellow to orange-yellow
Class Isoalloxazine
Chemical Name 6.7-dimethyl-9-(d-1-ribityl)-
- 508 -
isoalloxazine
Empirical formula C17H20N4O6
Identification.-A solution of 1 mg of Riboflavin in 100 ml water is

pale greenish yellow in transmitted light, and has an intense yellowish
green flourescence which disappears on the addition of sodium
dithionite and mineral acids or alkalies.
Spectrophotometry-Absorption maxima of aqueous solution shall
be at 220 to 225, 266, 371 and 444 mu.
Specific Rotation-It shall be determined in a 0.5 per cent w/v
solution in a mixture of 1.5 ml of 0.1 N alcoholic solution of potassium
hydroxide (free from carbonate) and sufficient freshly boiled and
cooled water to produce 10 ml. The specific rotation, when calculated
with reference to the substance dried to constant weight in the dark at
105oC, shall be, 122oC.
The material shall have minimum purity of 97.0 per cent.

Maximum limit of metallic impurities shall be:-
Arsenic (as As) 5 p.p.m.

Lead (as Pb) 20 p.p.m.
10 - PONCEAU 4R
Common Name Ponceau 4R

Synonyms Cl Food Red 7, L-Rot No.4, Coccine
Nouvelle, Cochineal Red A; EEC Serial
No.E 124
water
Colour Index Number (1975) No. 16255
Class Monoazo
Chemical Name Trisodium salt of 1-(4-sulpho-1-
naphtylazo) naphthol-6, 8-disulphonic
acid
Empirical formula C20 H11 N2 O10 S3 Na2
Ethanol
- 509 -
below:-
TABLE
Requirements for Ponceau 4R
1. 2. 3.
1. at 105±1oC for 2 hours, per cent by mass, 85
Min.
Loss on drying at 135oC, percent by mass,
Max. and Chlorides and Sulphates expressed
2 18
as sodium
salt, per cent by mass, Max
Water insoluble matter, percent by mass,
3. Max. 0.2
4. Max. 0.2
6. Dye intermediates, per cent by mass, Max. 0.5
It shall be free from mercury, selenium and chromium in any

form; aromatic amines, aromatic nitro compounds, aromatic
hydrocarbons, and cyanides.;
11-CARMOISINE
Common Name Carmoisine

Synonyms Azorubine, C.I. Food Red 3, EEC.
Serial No.E 122
water
Class Monoazo
- 510 -
Chemical Name Disodium salt of 2-(4-sulpho-1-
naphthylazo)-1-hydroxy-naphthalene-
4-sulphonic acid
Empirical formula C20H12N2O7S2Na2
Molecular Weight 502. 44
General Requirements: The material shall be free from mercury,

selenium and chromium in any form, aromatic amines, aromatic nitro
compounds, aromatic hydrocarbons and cyanides.
Carmoisine shall also comply with requirements prescribed in Table
below:-
TABLE
Requirements for Carmoisine
1. 2. 3.
1. 87
at 105±1oC for 2 hours, per cent by mass, Min.
Loss on drying at 135oC, percent by mass,
2 Max. and Chlorides and Sulphates expressed 13
as sodium salt, per cent by mass, Max.
4. Max. 0.2
6. Dye intermediates, per cent by mass, Max. 0.5
12-SYNTHETIC FOOD COLOUR - PREPARATION AND

MIXTURES.
Colour Preparation
A Preparation containing one or more of the permitted synthetic
food colours conforming to the prescribed standard alongwith diluents
and/or filler materials and meant to be used for imparting colour to
food. It may contain permitted preservatives and stabilizers.
The colour preparation would be either in the form of a liquid or
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powder. Powder preparations shall be reasonably free from lumps and
any visible extraneous/foreign matter. Liquid preparations shall be free
from sediments.
Only the following diluents or filler materials shall be permitted to
be used in colour preparations conforming to the prescribed
standards:-
1. Potable water
2. Edible common salt
3. Sugar
4. Dextrose Monohydrate
5. Liqid glucose
6. Sodium sulphate
7. Tartaric acid
8. Glycerine
9. Propylene glycol
10. Acetic acid, dilute
11. Sorbitol
12. Citric acid
13. Sodium carbonate and sodium hydrogen carbonate
14. Lactose
15. Ammonium, sodium and potassium alginates
16. Dextrins
17. Ethyl acetate
18. Starches
19. Diethyl ether
20. Ethanol
21. Glycerol mono, di and tri acetate
22. Edible oils and fats
23. Isopropyl alcohol
24. Bees wax
25. Sodium and ammonium hydroxide
26. Lactic acid
27. Carragenan and gum arabic
28. Gelatin
29. Pectin
- 512 -
Colour Mixtures
A mixture of two or more permitted synthetic food colour

conforming to prescribed standards without diluents and filler material
and meant to be used for imparting colour to food.
It may contain permitted preservatives and stabilizers.

General Requirements-For Colour Preparation & Colour Mixture. The
total Syn-thetic dye content, per cent by mass (m/v) in the colour
preparation or in the mixture shall be declared on the label of the
container. In powder preparations the declared value shall be on
moisture free basis and in case of liquid preparations on as in basis.
The total dye content shall be within the tolerance limits given below
on the declared value:
+15 per cent

(a) Liquid preparation -5 per cent
(b) Solid preparations ±7.5 per cent
The limits of impurities shall be as prescribed in Table below:-
TABLE
Limits for Impurities
Water insoluble matter, per cent by mass,
1. Max. (on dry basis), Max. 1.0
2. Lead, (as Pb), mg/kg, Max. 10
3. Arsenic, (as As) mg/kg, Max. 3.0
polycyclic aromatic hydrocarbon, 2-naphthyl aminobenzidine, amino-
4-dipheyl (xenylamine) or their derivatives and cyanides.
The total coal tar dye content percent by mass (m/m) in colour
preparation or in mixture shall be declared on the table of the
container. In powder preparation, the declared value shall be on
moisture free basis and in case of liquid preparation on ' as is basis'
and the total dye content shall within _+ 15 percent of the declared
value. Colour preparation and colour mixture shall also comply with
the following requirements namely: -
- 513 -
Sl. No Characteristics Requirements
(1) (2) (3)
1 Water insoluble matter, percent Not more than 1.0
by mass
2 Arsenic as (As), parts per million Not more than 3
3 Lead as (Pb) parts per million Not more than 10
13 BRILLIANT BLUE FCF
Brilliant Blue FCF is hydroscopic in nature and its shade changes

with different pH. Suitable precautions should, therefore, be taken in
packing the colour.
Colour Brilliant Blue FCF is described below, namely:-
Common Name Brilliant Blue FCF

Synonyms C.l. Food Blue FD and C Blue No.1
Blue brilliant FCF
Colour Blue
Class Triarymethane
Chemical Name Disodium salt of alpha 4-(N- ethylbeta
sulfobenzylamino)-phenyl] alpha [4-
(N-ethyl-3-
Sulfonatobenzylimino]cyclohexa-2, 5-
dienylidene] toluene-2-sulfonate
Empirical formula C17H14N2Ha2O9S2
General requirements: The material shall conform to the requirement

prescribed in Table Below, namely:-
TABLE FOR BRILLIANT BLUE FCF

Requiremen
S. No Characteristics ts
1. 2. 3.
(i) 105±1oC for 2 hours, percent by Mass, Minimum 85
Loss on drying at 135oC, and Chlorides and
Sulphates expressed as sodium salt, per cent by
(ii) Mass, Maximum 15
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Water insoluble matter, percent by Mass,
(iii) Maximum 0.2
Combined ether extracts, percent by Mass.
(iv) Maximum 0.2
(v) Subsidiary dyes, percent by Mass, Maximum 3
(vi) Dye intermediates, percent by Mass, Max.
(a) O, sulpho-benzaldehyde, Maximum 1.5
(b) N-N‘ ethyl-benzyl-aniline-3-sulphonic acid,
Maximum 0.3
( c ) Leuco base, percent by Mass, Maximum 5
(vii) Heavy metals, (as Pb), mg/kg, Maximum 40
Lead, mg/kg, Maximum 10
Arsenic, mg/kg, Maximum 3
Chromium, mg/kg, Maximum 50
Note:- The material shall be free from aromatic amines, aromatic

nitro compounds, aromatic hydrocarbons and cyanides.
14. Fast Green FCF:

Fast Green FCF is hydroscopic in nature and its shade changes
with different pH. Suitable precautions should, therefore, be taken in
packing the colour.
Fast Green FCF is described below, namely:-

Common Name Fast Green FCF
Synonyms C.l. Food Green 3, FD and C
Green No.3, Vert Solide FCF
Class Triarylmethane
Colour Green
Colour Index (1975) No.42053
Chemical Name Disodium salt of 4-[4-(N-ethyl-p-
sulfobenzylamino)-phenyl-(4-
hydroxy-2-sulphonumphenyl)-
methylene]-(N-ethyl-N-p-
sulphobenzyl 2, 5-
cyclohexadienimine).
Empirical Formula C37 H34 O10 N2 S2 Na2
- 515 -
Requirements The material shall conform to the
requirement prescribed in Table
below, namely:-
TABLE FOR FAST GREEN FCF

1. 2. 3.
at 105±1oC for 2 hours, percent by mass,
(i) Minimum 85
o
Loss on drying at 135 C, and, percent by
Mass, Maximum and chlorides and Sulphates
expressed as sodium salt, percent by mass,
Maximum
(ii) 13
Water insoluble matter, percent by Mass,
(iii) Maximum 0.2
Combined ether extracts, percent by Mass.
(iv) Max 0.2
(v) Subsidiary dyes, percent by mass, Maximum 1.0
Organic compound other than colouring

matter uncombined intermediates and
products of side reactions
(vi)
(a) Sum of 2-, 3-, 4-formyl benzene sulphonic
acid, sodium salts, percent by Mass, Maximum 0.5
(b) Sum of 3- and 4-[ethyl (4-sulfophenyl)
amino methyl benzene sulphonic acid,
disodium salts, Percent by Mass, Maximum 0.3
(c) 2-formyl-5-hydroxybenzene sulphonic acid
sodium salt, percent by Mass, Maximum 0.5
(d) Leuco base, percent by Mass, Maximum 5.0
(e) Unsulphonated primary aromatic amines
(calculated as aniline), percent by Mass,
Maximum 0.01
(vii) Lead, mg/kg, Maximum 10
(viii) Arsenic, mg/kg, Maximum 3
(ix) Chromium, mg/kg, Maximum 50
- 516 -
(x) Mercury, mg/kg, Maximum Absent
(xi) Heavy metals, mg/kg, Maximum 40
Note:- The material shall be free from aromatic nitro compounds,

aromatic hydrocarbons and cyanides
15. Aluminium Lake of Sunset Yellow FCF Food Yellow No.5
Aluminium Lake is a fine orange yellow water soluble, odourless
powder. It is prepared by percipating Sunset Yellow FCF (conforming
to specification under 10.02 of Appendix C of these Regulations on to a
substratum of Alumina.
Chemical Name - Sunset Yellow FCF Aluminium Lake -6, hydroxy-5 (4-
sulfophenlyazo)-2 Naphthalenesulphonic acid, Aluminium Lake.
Synonym - CI Pigment Yellow, 104, FD and C Yellow No. 6, Aluminium

Lake (USA), Food Yellow No. 5 Aluminium Lake (Japan).
(1) Sunset yellow dye used in preparation of lake colour shall

conform to specifications laid down under table 2 of these
Regulations.
Pure dye content of Aluminium Lake
(2) weight by weight not less than 17 percent
(3) Substratum of Aluminium oxide not more than 83 percent.
Aluminium content in the lake weight

(4) by weight not more than 44 percent
Sodium chlorides and sulphates (as

(5) sodium salts) not more than 2.0 percent
(6) Inorganic matter (HCl insoluble) not more than 0.5 percent
(7) Lead (as Pb) not more than 10 ppm
(8) Arsenic (as As) not more than 3 ppm
Alumina used in colour shall conform to following, namely:—

(a) Identity: Alumina (dried as aluminium hydroxide) is a
white, odourless, tasteless, amorphous powder consisting
essentially of Aluminium hydroxide (Al2O3 x H2O).
(b) Specifications: Alumina (dried aluminium hydroxide)

shall conform to the following specifications, namely:-
(i) Acidity or alkalinity Agitate 1 gm with 25ml of
- 517 -
water and filter. The filtrate
shall be neutral to litmus paper
(ii) Lead (as Pb) not more than 10 parts per
million
(iii) Arsenic (as As) not more than 1 parts per
million
(iv) Mercury (as Hg) not more than 1 parts per
million
(v) Aluminium oxide not less than 50 percent
(Al2O3)
Solubility: Lakes are insoluble in most solvents. They are also

insoluble in water in pH range from 3.5-9.0 but outside this range and
lake substrate tends to dissolve releasing the captive dye.
CHAPTER 7: PROHIBITION AND RESTRICTIONS ON SALES
Part 7.1 Sale of certain admixtures prohibited

Regulation 7.1.1
Notwithstanding the provisions of Part 4.7 no person shall either by
himself or by any servant or agent sell–
1) cream which has not been prepared exclusively from milk or
which contains less than 25 per cent. of milk fat;
2) milk which contains any added water;
3) ghee which contains any added matter not exclusively derived
from milk fat;
4) skimmed milk (fat abstracted) as milk;
5) a mixture of two or more edible oils as an edible oil;
6) vanaspati to which ghee or any other substance has been added;
7) turmeric containing any foreign substance;
8) mixture of coffee and any other substance except chicory;
9) dahi or curd not prepared from boiled, pasteurised or sterilized
milk;
- 518 -
10) milk or a milk product specified in Chapter 5 containing a
substance not found in milk, except as provided in the
regulations.
Provided that the Central Government or the Food Authority may, by

notification in the Official Gazette exempt any preparations made of
soluble extracts of coffee from the operation of this regulation.
Provided further that proprietary food articles relating to

Regulation 7.1.1(8) shall be exempted from the operation of this
Regulation
Provided further that in respect of Regulation 7.1.1(5) a

maximum tolerance limit of 10 red units in one cm. cell on Lovibond
scale is permitted when the oil is tested for Halphen‘s test without
dilution, that is to say, by shaking 5 ml. of the sample with 5 ml. of
sulphur solution (one per cent (w/v) solution of sulphur in carbon-di-
sulphide mixed with equal volume of amyl alcohol), in a closed system
(test tube 250 x 25cm.) heating in hot water (70 0C- 800°C) for a few
minutes with occasional shaking until carbon-di-sulphide is boiled off
and the sample stops foaming and then placing the tube on saturated
brine bath, capable of being regulated at 1100C-1150C for 2.5 hours
Provided also that prohibition in Regulation 7.1.1 (5) shall remain

inoperative in respect of admixture of any two edible vegetable oils as
one edible vegetable oil, where –
(a) the proportion by weight of any vegetable oil used in the
admixture is not less than 20 per cent. by weight; and
- 519 -
(b) the admixture of edible vegetable oils, is processed or
packed and sold, by the Department of Civil Supplies, Government
of India (Directorate of Vanaspati, Vegetable Oils and Fats) or by
the agencies in public, private or Joint Sector authorized by the
Department, or by the National Dairy Development Board or by
the State Cooperative Oilseeds Growers Federation or Regional
and District Cooperative Oilseeds Growers Union set up under
National Dairy Development Board‘s Oilseeds and Vegetable Oil
Project or by the Public Sector undertakings of Central and State
Governments, in sealed packages weighing not more than 15
litres under Agmark Certification Mark compulsorily and bearing
the label declaration as laid down in the Regulation 4.4.2 (11)
and
(c) the quality of each edible oil used in the admixture
conforms to the relevant standard prescribed by these regulations
Part 7.2: Restriction on use of certain ingredient:

Regulation 7.2.1:
No person in any State shall, with effect from such date as the state
government concerned may by notification in the official gazette
specify in this behalf, sell or offer or expose for sale, or have in his
possession for the purpose of sale, under any description or for use as
an ingredient in the preparation of any article of food intended for sale
:—
a) Kesari gram (Lathyrus sativus) and its products.
b) Kesari dal (Lathyrus sativus) and its products.

c) Kesari dal flour (Lathyrus sativus) and its products.
d) a mixture of Kesari gram (Lathyrus sativus) and
Bengal-gram (Cicer arietinum) or any other gram.
e) A mixture of Kesari dal (Lathyrus sativus) and
- 520 -
Bengal-gram dal (Cicer arietinum) or any other dal.
f) a mixture of Kesari dal (Lathyrus sativus) flour and
Bengal-gram (Cicer arietinum) flour or any other
flour.
Explanation.—The equivalent of kesari gram in some of the Indian

Languages are as follows:—
1. Assamese Khesari,Teora.
2. Bengali Khesari,Teora, Kassur,Batura.
3. Bihari Khesari,Teora,Kassur,Batura.
4. English Chikling vetch.
5. Gujarati Lang.
Khesari, Kessur, Kesari, Kassartiuri,
Batura, Chapri, Dubia, Kansari, Kesori, Latri,
6. Hindi Tinra, Tiuri, Kassor.
7. Kannada Laki Bele, Kessari Bele.
8. Malyalam Kesari, Lanki, Vattu.
9. Tamil Muku.
Lakheri, Batri, Lakhi, Lang, Mutra, Teora,

10. Marathi Botroliki-dal, Lakh.
11. Oriya Khesra, Khesari, Khesari dal.

12. Persian Masang.
Kisari, Chural, Karas, Karil, Kasa Kesari,
13. Punjabi Chapa.
14. Sanskrit Sandika, Triputi.
15. Sindhi Matter.
16. Telugu Lamka
Part 7.3 Prohibition and Restriction on sale of certain products
Regulation 7.3.1: Prohibition on sale of food articles coated

with mineral oil: No person shall sell or offer or expose for sale or
have in his premises for the purpose of sale under any description,
food articles which have been coated with mineral oil, except where
- 521 -
the addition of mineral oil is permitted in accordance with the
standards laid down in these Regulations and Chapter 5.
Regulation 7.3.2: Restriction on sale of Carbia Callosa and

Honey dew.:Carbia Callosa and Honey dew shall be sold only in
sealed containers bearing Agmark seal.
Regulation 7.3.3: Food resembling but not pure honey not be

marketed as honey: No person shall use the word ‗honey‘ or any
word, mark, illustration or device that suggests honey on the label or
any package of, or in any advertisement for, any food that resembles
honey but is not pure honey.
Regulation 7.3.4: Product not to contain any substance which

may be injurious to health: Tobacco and nicotine shall not be used
as ingredients in any food products.
Regulation 7.3.5: Prohibition of use of carbide gas in ripening

of fruits: No person shall sell or offer or expose for sale or have in his
premises for the purpose of sale under any description, fruits which
have been artificially ripened by use of acetylene gas, commonly
known as carbide gas.
Regulation 7.3.6: Sale of Fresh Fruits and Vegetables: The Fresh

Fruits and Vegetables shall be free from rotting and free from coating
of waxes, mineral oil and colours.
Provided that fresh fruits may be coated with bees wax (white and
yellow) or carnauba wax or shellac wax at level not exceeding Good
Manufacturing Practices under proper label declaration as provided in
Regulation 4.4.5 (44)
- 522 -
Regulation 7.3.7: Sale or use for sale of admixtures of ghee or
butter prohibited: No person shall sell or have in his possession for
the purpose of sale or for use as an ingredient in the preparation of an
article of food for sale a mixture of ghee or butter and any substance
1) prepared in imitation of or as a substitute for ghee or butter, or

2) consisting of or containing any oil or fat which does not conform
to the definition of ghee;
Provided that where a mixture prohibited by this regulation is

required for the preparation of an article of food, such mixture shall be
made only at the time of the preparation of such article of food.
Regulation 7.3.8: Restriction on sale of ghee having less

Reichert value than that specified for the area where such ghee
is sold.
1) The ghee having less Reichert value and a different standard for
Butyro-refractometer reading at 400 C than that specified for the
area in which it is imported for sale or storage shall not be sold or
stored in that area except under the ‗AGMARK‘ seal:
PROVIDED that such ghee may be (i) sold lose, after opening
the ‗AGMARK‘ sealed container, in quantities not exceeding
two kilograms at a time, and (ii) used in the preparation of
confectionery (including sweetmeats).
2) A person selling:—
(i) such ghee in the manner specified in Regulation

7.3.8 (1) and
(ii) confectionery (including sweetmeats) in the

preparation of which such ghee is used, shall give a
- 523 -
declaration, in the Form B, Appendix C to the Food Safety
Officer when a sample thereof is taken by him for analysis under
Section 47 of the Act and also to a purchaser desiring to have
the sample analysed under Section 40 of the Act.
(iii) If on analysis such sample is found to be conforming

to the standards of quality prescribed for the area where it is
alleged to have been produced, the ghee shall not be deemed to
be adulterated by reason only that it does not conform to the
standards of quality prescribed for the area where it is sold.
Regulation 7.3.9 : Restriction on sale of Til Oil produced in

Tripura, Assam and West Bengal.
Til Oil (Sesame Oil) obtained from white sesame seeds, grown in
Tripura, Assam and West Bengal having different standards than those
specified for til oil shall be sold in sealed containers bearing Agmark
label. Where this til oil is sold or offered for sale without bearing an
Agmark label, the standard given for til oil shall apply.
Regulation 7.3.10: Special provisions relating to vegetable

oil and fat
1) No vegetable oil other than those specified under the list
below or oil or fat of animal or mineral origin shall be used in
the manufacture of the products or shall otherwise be present
therein;
List of vegetable oils Vanaspati shall be prepared from:
a. Coconut oil
b. Cottonseed oil
c. Dhupa oil
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d. Groundnut oil
e. Kokrum oil
f. Linseed oil
g. Mahua oil
h. Maize (Corn) oil
i. Mango kernel oil
j. Mustard/Rapeseed oil
k. Nigerseed oil
l. Palm oil
m. Phulwara oil
n. Rice bran oil
o. Sunflower (Kard/seed) oil
p. Salseed oil (up to 10%)
q. Sesame oil
r. Soyabean oil
s. Sunflower oil
t. Watermelon seed oil
u. Vegetable oils imported for edible purposes:
2) No vegetable oil shall contain any harmful colouring,

flavouring or any other matter deleterious to health;
3) No colour shall be added to hydrogenated vegetable oil unless

so authorized by Food Authority, but in no event any colour
resembling the colour of ghee shall be added. If any flavour
is used, it shall be distinct from that of ghee, in accordance
with a list of permissible flavours and such quantities as may
be prescribed by the Food Authority
- 525 -
4) No anti-oxidant, synergist, emulsifier or any other such
substance be added to any vegetable oil except with the
prior sanction of the Food Authority
5) No person shall sell or expose for sale, or distribute, or offer

for sale, or dispatch, or deliver to any person for the purpose
of sale any edible oil –
a) Which does not conform to the standards of quality as
provided in the Food Safety and Standards Act, 2006 (34
of 2006) and rules/regulations made there under; and
b) Which is not packed in a container, marked and labelled in
the manner as specified in FSSAI regulations
Provided that the State Government may, in the public

interest, for reasons to be recorded in writing, in specific
circumstances and for a specific period by a notification in the
Official Gazette, exempt any edible oil from the provisions of
this Act.
6) Restriction on the use of solvent

No solvent other than n-Hexane (Food Grade) shall be used in
the extraction of cocoa butter, oils and fats and edible soya
flour.
The quantity solvent mentioned in the column (1) of the
Table below, in the food mentioned in column (2) of the said
Table, shall not exceed the tolerance limits prescribed in
column (3) of the said Table:
Name of Article of food Tolerance

Solvent limits mg/kg
- 526 -
(ppm)
(a) Refined solvent extracted cocoa 5.00
butter
Hexane (b) Refined solvent extracted oils 5.00
(Food and fats
Grade) (c) solvent extracted edible soya 10.00
flour
Regulation 7.3.11 Restriction on sale of Kangra tea.

Kangra tea shall be sold or offered for sale only after it is graded
and marked in accordance with the provisions of the Agricultural
Produce (Grading and Marking) Act, 1937 (1 of 1937) and the
regulations made thereunder.
Regulation 7.3.12: Condition for sale of flavoured tea:

Flavoured tea shall be sold or offered for sale only by those
manufacturers who are registered with Tea Board. Registration
No. shall be mentioned on the label. It shall be sold only in
packed conditions with label declaration as provided in the
Regulation 4.4.5 (23).
Regulation 7.3.13: Restriction on sale of common salt – No

person shall sell or offer or expose for sale or have in his premises for
the purpose of sale, the common salt, for direct human consumption
unless the same is iodized:
Provided that common salt may be sold or exposed for sale or
stored for sale for iodization, iron fortification, animal use,
preservation, manufacturing medicines, and industrial use, under
proper label declarations, as specified in the Regulation 4.4.5 (21 &
42).
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Regulation 7.3.14: Use of flesh of naturally dead animals or
fowls prohibited.
No person shall sell or use as an ingredient in the preparation of any

article of food intended for sale, the flesh of any animal or fowl which
has died on account of natural causes.
Regulation 7.3.15: Special provisions relating to Milk

1) The Authority shall have power to issue direction relating to any
restriction or restraint on free interstate movement of milk and milk
products
2) The Food Safety Commissioner may, if satisfied that it is necessary
to do so to maintain or increase the supply of liquid milk in any
region, direct by order that for the period mentioned in the said
order, the distribution of liquid milk or the production of any milk
product by any class or category of producers or manufacturers
thereof shall be restricted in such manner as may be specified in
the order, provided that no such order shall remain in force for
more than 90 days at a time. In making this restriction, the
Commissioner of Food Safety should have regard to following
factors:
(i). The availability of liquid milk in the region;
(ii). Demand for liquid milk by general public in the
region;
(iii). Availability of skimmed milk powder and white
butter for reconstitution into liquid milk for dairy
plants;
(iv). The inter se importance of liquid milk and the
concerned milk products proposed to be restricted
and;
(v). Any other factors relevant for maintaining liquid
- 528 -
milk supply.
Regulation 7.3.16: Restrictions relating to conditions for sale

1) No person shall store, expose for sale or permit the sale of any
insecticide in the same premises where articles of food are stored,
manufactured or exposed for sale:
Provided that nothing in this regulation shall apply to the

approved household insecticides which have been registered as
such under the Insecticides Act 1968 (46 of 1968).
Explanation.—For the purpose of this regulation, the word

‗insecticide‘ has the same meaning as assigned to it in the
Insecticides Act, 1968 (46 of 1968).
2) No person shall sell or serve food in any "commercial

establishment" in plastic articles used in catering and cutlery,
unless the plastic material used in catering and cutlery articles,
conform to the food grade plastic, specified in these regulations.
Explanation :- For the purpose of the Regulation 7.3.16 (2),

"commercial establishment" means any establishment, called by
whatever name, being run\ managed by any person or by any
authority of the Government\ Semi-Government or by any corporate\
registered body which deals in the business of selling or serving food".
3) Iron fortified common salt shall be sold only in high density

polyethylene bag (HDPE) 14 mesh, density 100 kg/m3,
unlaminated) package which shall bear the lable as specified in the
Regulation 4.4.5 (21 & 42).
- 529 -
4) Table iodized salt or table iron fortified common salt containing
anticaking agent shall be sold only in a package which shall bear
the labels as specified in the Regulation 4.4.5 (20)
5) Dried Glucose Syrup containing sulphur-dioxide exceeding 40 ppm

shall be sold only in a package which shall bear the label as
specified in the Regulation 4.4.5 (22)
6) No person shall manufacture, sell, store or exhibit for sale, an

infant milk food, infant formula and milk cereal based weaning food,
processed cereal based weaning food and follow up formula except
under Bureau of Indian Standards Certification Mark.
7) Condensed milk sweetened, condensed skimmed milk sweetened,

milk powder, skimmed milk powder, partly skimmed milk powder
and partly skimmed sweetened condensed milk shall not be sold
except under Indian Standards Institution Certification Mark.
8) Every package of cheese (hard), surface treated with Natamycin,

shall bear the label as specified in the Regulation 4.4.5 (33).
9) No person shall sell protein rich atta and protein rich maida except
in packed condition mentioning the names of ingredients on the
label.
10) No person shall sell sal-seed fat for any other purpose except for
BAKERY AND CONFECTIONERY and it shall be refined and shall bear
- 530 -
the label declaration as specified in the Regulation 4.4.5 (19).
11) No person shall sell confectionery weighing more than 500 gms.
except in packed condition and confectionery sold in pieces shall be
kept in glass or other suitable containers.
Explanation.—for the purposes of Regulation 7.3.16 (11)

―Confectionery, shall mean sugar boiled confectionery, lozenges and
chewing gum and bubble gum‖;
12) All edible oils, except coconut oil, imported in crude, raw or
unrefined form shall be subjected to the process of refining before
sale for human consumption. Such oil shall bear a label declaration
as laid down in the Regulation 4.4.2
13) The Blended Edible Vegetable Oils shall not be sold in loose
form. It shall be sold in sealed package weighing not more than 15
litres. The container having blended edible vegetable oil shall be
tamper proof. It shall also not be sold under the common or generic
name of the oil used in the blend but shall be sold as 'Blended
Edible Vegetable Oil. The sealed package shall be sold or offered for
sale only under AGMARK certification mark bearing the label
declarations as provided in the Regulations besides other labelling
requirements under the Regulation 4.4.2.
14) Coloured and flavoured table margarine shall only be sold in a

sealed package weighing not more than 500 gms, with a label
declaring addition of colour and flavour as required under these
- 531 -
regulations.
15) The fat spread shall not be sold in loose form. It shall be sold in
sealed packages weighing not more than 500 gms. The word
'butter' shall not be associated while labelling the product. The
sealed package shall be sold or offered for sale only under AGMARK
Certification mark bearing the label declaration as provided under
Regulation 4.4.2 besides other labelling requirements under these
regulations.
16) No person shall sell compounded asafoetida exceeding one

kilogram in weight except in a sealed container with a label.
17) No person shall sell powdered spices condiments except ùnder

packed conditions.
Explanation :- For the purpose of Regulation 7.3.16 (17) "Spices

and Condiments" means the spices and condiments as specified in
Part 5.9.
18) The katha prepared by bhatti method shall be conspicuously

marked as "Bhatti Katha"
19) No person shall manufacture, sell or exhibit for sale packaged

drinking water except under the Bureau of Indian Standards
Certification Mark.
20) No person shall manufacture, sell or exhibit for sale mineral water
except under the Bureau of Indian Standards Certification Mark‖;
- 532 -
Explanation:— For the purpose of Regulation 7.3.16 (20), the
expression ―mineral water‖ shall have the same meaning as assigned
to it in the Regulation 5.9.7
21) No person shall sell any food product wherein artificial sweetener
is permitted under these regulations, except under packed condition
and as per the labelling requirements prescribed under the
Regulation 4.4.5 (24, 25, 26, 28 & 29)
22) Conditions for sale of irradiated food.- All irradiated food shall
be sold in pre-packed conditions only. The type of packaging material
used for irradiated food for sale or for stock for sale or for exhibition
for sale or for storage for sale shall conform to the packaging and
labelling requirements specified in the Regulation 4.4.4.
- 533 -
CHAPTER 8: CONTAMINANTS, TOXINS AND RESIDUES
Part 8.1 : METAL CONTAMINANTS
Regulations 8.1.1
1) Chemicals described in monographs of the Indian

Pharmacopoeia when used in foods, shall not contain metal
contaminants beyond the limits specified in the appropriate
monographs of the Indian Pharmacopoeia for the time being in
force.
2) Notwithstanding the provisions of Regulation 8.1.1 (1), no
article of food specified in Column 2 of the table below shall
contain any metal specified in excess of the quantity specified
in Column 3 of the said table :
Table
Name of the Article of food Parts per

metal Million by
contaminants weight
(1) (2) (3)
1. Lead (i) Beverages
Concentrated soft drinks (but not including 0.5
concentrates used in the manufacture of soft
drinks)
Fruit and vegetable juice (including tomato juice, 1.0
but not including lime juice and lemon juice)
Concentrates used in the manufacture of soft 2.0
drinks, lime juice and lemon juice
(ia) Baking powder 10
(ib) Edible oils and fats 0.5
(ic) Infant Milk substitute and Infant foods 0.2
(id) Turmeric whole and powder 10.0
(ii) Other foods
Anhydrous dextrose and dextrose monohydrate,
refined white sugar (sulphated ash content not 0.5
exceeding 0.03 per cent)
Ice-cream, iced lollies and similar frozen
1.0
Confections
Canned fish, canned meats, edible gelatin, meat 5.0
- 534 -
extracts and hydrolysed protein, dried or
dehydrated vegetables (other than onions)
All types of sugar, sugar syrup, invert sugar and
direct consumption coloured sugars with 5.0
sulphated ash content exceeding 1.0 per cent
Raw sugars except those sold for direct
consumption or used for manufacturing purpose 5.0
other than the manufacture of refined sugar.
Edible molasses, caramel liquid and solid
glucose and starch conversion products with a 5.0
sulphated ash content exceeding 1.0 per cent
5.0 on the dry
Cocoa powder fat free
Substance
5.0 on the dry
Yeast and yeast products
Matter
Tea, dehydrated onions, dried herbs and spices
flavourings, alginic acid, alignates, agar, 10.0 on the dry
carrageen and similar products derived from matter
seaweed
Liquid pectin, chemicals not otherwise specified,
used as ingredients or in the preparation or 10.0
processing of food
10.0 on the dry
Food colouring other than caramel colouring
matter
Solid pectin 50
Hard boiled sugar confectionery 2.0
Iron fortified common salt 2.0
Corned beef, luncheon meat, Cooked Ham,
Chopped meat, Canned chicken, Canned
2.5
mutton and Goat meat and other related meat
products.
Brewed Vinegar and Synthetic Vinegar Nil
(iii) Foods not specified 2.5
2. Copper (i) Beverages
Soft drinks excluding
concentrates and Carbonated 7.0
water
Carbonated water 1.5
Toddy 5.0
Concentrates for soft drinks 20.0
(ii) Other Foods
Chicory-dried or roasted, coffee
30.0
beans, flavorings,
- 535 -
30.0 on dry
Colouring colouring
matter
Edible gelatin 30.0
50.0 on the
Tomato ketchup dried total
solids
60.0 on the dry
Yeast and yeast products
matter
70.0
Cocoa powder On the fat free
substance
100.0 on the
Tomato puree, paste, powder, juice and
dried tomato
cocktails
solid
Tea 150.0
Pectin-solid 300.0
Iron Fortified Common Salt 2.0
Turmeric whole and powder 5.0
Juice of orange, grape, apple, tomato, pineapple
5.0
and lemon
Pulp and pulp products of any fruit 5.0
15.0
Infant milk substitute and Infant foods (But not less
than 2.8)
Brewed Vinegar and Synthetic vinegar Nil
Caramel 20
3. Arsenic (i) Milk 0.1
(ii) Beverages :
Soft drink intended for consumption after dilution
0.5
except carbonated water
Carbonated water 0.25
Infant Milk substitute and Infant foods 0.05
Turmeric whole and powder 0.1
Juice of orange, grape, apple, tomato, pineapple
0.2
and lemon
Preservatives, anti-oxidants, emulsifying and 3.0 on dry
stabilising agents and synthetic food colours matter
Ice-cream, iced lollies and similar frozen
0.5
confections
Dehydrated onions, edible gelatin, liquid pectin 2.0
Chicory-dried or roasted 4.0
- 536 -
Dried herbs, finings and clearing agents, solid
5.0
pectin all grades, spices
5.0
Food colouring other than synthetic colouring, on dry
riboflavin colouring
matter
Iron Fortified Common Salt 1.0
Brewed Vinegar and Synthetic
0.1
Vinegar
4. Tin (i) Processed and canned products 250.0
(i-a) Hard boiled sugar confectionery 5.0
(i-aa) Jam, Jellies and Marmalade 250
Juice of orange, apple, tomato, pineapple and
250
lemon
Pulp and pulp products of any fruit 250
(i-b) Infant Milk substitute and Infant foods 5.0
(i-c) Turmeric whole and powder Nil
(i-d) Corned beef, Luncheon meat, Cooked
Ham, Chopped meat, Canned chicken, Canned 250
mutton and Goat meat
(ii) Foods not specified 250
5. Zinc (i) Ready-to-drink beverages 5.0
Juice of orange, grape, tomato, pipeapple and
5.0
lemon
50.0 (but) not
(i-a) Infant milk substitute and Infant foods
less than 25.0)
(ii) Edible gelatin 100.0
(ii-a) Turmeric whole and powder 25.0
(iii) Fruit and Vegetable products 50.0
(iii-a) Hard boiled sugar confectionery 5.0
(iv) Foods not specified 50.0
6. Cadmium (i) Infant Milk substitute and Infant foods 0.1
(ii) Turmeric whole and powder 0.1
(iii) Other foods 1.5
7. Mercury Fish 0.5
Other foods 1.0
8. Methyl
Mercury
(calculated All foods 0.25
as the
element)
9.Chromium Refined Sugar 20 ppb
- 537 -
All hydrogenated, patially hydrogenated,
interesterified vegetable oils and fats such
as vanaspati, table margarine, bakery and
10. Nickel 1.5
industrial margarine, bakery shortening,
fat spread and partially hydrogenated
soyabean oil
Part: 8.2 Crop contaminants and naturally occuring toxic

substances
Regulation 8.2.1
1) Crop contaminant means any substance not intentionally added

to food, but which gets added to articles of food in the process of
their production (including operations carried out in crop
husbandry, animal husbandry and veterinary medicine),
manufacture, processing, preparation, treatment, packing,
packaging transport or holding of articles of such food as a result
of environmental contamination.
2) No article of food specified in column (2) of the Table below shall
contain any crop contaminant specified in the corresponding
entry in column (1) thereof in excess of quantities specified in
the corresponding entry in column (3) of the said table :
Name of the
Sl No Article of Food Limit µg/kg
Contaminants
(1) (2) (3) (4)
1. Aflatoxin All articles of food 30
2. Aflatoxin M1 Milk 0.5
Apple juice & Apple
3. Patulin juice ingredients in 50
other beverages
- 538 -
Wheat, barley &
4. Ochratoxin A 20
rye
3) Naturally Occuring Toxic Substances.

The toxic substances specified in column (1) of the Table below, which
may occur naturally in any article of food, shall not exceed the limit
specified in the corresponding entry in column (2) of the said Table :-
S.No Name of substance Maximum limit

(1) (2)
1 Agaric acid 100ppm
2 Hydrocyanic acid 5ppm
3 Hypericine 1ppm
4 Saffrole 10ppm
Part 8.3: Residues

Regulation 8.3.1: Restriction on the use of insecticides.
1) Subject to the Provisions of Regulation 8.3.1 (2), no

insecticides shall be used directly on articles of food:
PROVIDED that nothing in this regulation shall apply to the
fumigants which are registered and recommended for use as such on
articles of food by the Registration Committee, constituted under
section 5 of the Insecticides Act, 1968 (46 of 1968).
2) The amount of insecticide mentioned in Column 2 on the foods

mentioned in column 3, shall not exceed the tolerance limit
prescribed in column 4 of the Table given below :
- 539 -
Tolerance
Sl.No. Name of Insecticides Food limit
mg/kg.ppm)
(1) (2) (3) (4)
Foodgrains 0.01
Nil
Milled Foodgrains
Aldrin, dieldrin (the limits
1 Milk and Milk 0.15 (on a
apply to aldrin and dieldrin
products fat basis)
singly or in any combination
and are expressed as dieldrin)
Fruits and 0.1
Vegetables
Meat 0.2
0.1 (on a
Eggs shell free
basis)
Fish 0.2
Food grains 1.5
2 Carbaryl
Milled food grains Nil
Okra and leafy

10.0
vegetables
Potatoes 0.2
Other vegetables 5.0
Cottonseed
1.0
(whole)
Maize cob
1.0
(kernels)
Rice 2.50
Maize 0.50
- 540 -
Chillies 5.00
Food grains 0.02
Milled food grains Nil

Chlordane (residue to be
3 measured as cis plus trans
chlordane) Milk and milk 0.05 (on a
products fat basis)
Vegetables 0.2
Fruits 0.1
Sugar beet 0.3

Milk and milk 1.25 (on a
products fat basis)
4 D.D.T. (The limits apply to
DDT, DDD and DDE singly or
Fruits and
in any combination 3.5
vegetables
including potato
7.0 (on a
Meat, poultry and whole
fish product
basis
0.5 (on a
Eggs shell free
basis)
5. D.D.T. (singly) Carbonated Water 0.001

6. D.D.D. (singly) Carbonated Water 0.001
7. D.D.E. (singly) Carbonated Water 0.001
Foodgrains 0.05
8 Diazinon Milled foodgrains Nil
Vegetables 0.5
Foodgrains 1.0
Dichlorvos (content of di- Milled foodgrains 0.25
9. chloroacetaldehyde (D.C.A.) be
Vegetables 0.15
reported where possible)
Fruits 0.1
- 541 -
Fruits and
5.0
Vegetables
10. Dicofol Tea (dry
5.0
manufactured)
Chillies 1.0
Dimethoate (residue to be Fruits and
2.0
11. determined as dimethoate and Vegetables
expressed as dimethoate) Chillies 0.5
Fruits and
2.0
Vegetables
Cottonseed 0.5
Endosulfan (residues are Cottonseed oil
0.2
measured and reported as (crude)
12. Bengal gram 0.20
total of endosulfan A and B
and endosulfan-sulphate) Pigeon Pea 0.10
Fish 0.20
Chillies 1.0
Cardamom 1.0
13 Endosulfan A Carbonated Water 0.001
14 Endosulfan B Carbonated Water 0.001
15 Endosulfan-Sulphate Carbonated Water 0.001
Foodgrains 0.02
16. Fenitrothion Milled foodgrains 0.005
Milk and Milk 0.05 (on a fat
Products basis)
Fruits 0.5
Vegetables 0.3
Meat 0.03
Foodgrains 0.01
Milled foodgrains 0.002
Heptachlor (combined
residues of heptachlor and its Milk and Milk 0.15(on a Fat
17. Products
epoxide to be determined basis)
and expressed as Heptachlor)
Vegetables
0.05
18. Hydrogen cyanide Foodgrains 37.5

Foodgrains Nil
19. Hydrogen Phosphide
Milled foodgrains Nil
Inorganic bromide
20. (determined and expressed Foodgrains 25.0
as total bromide From all
- 542 -
sources)
Milled Foodgrains 25.0
Fruits 30.0
Dried fruits 30.0
Spices 400.00
Hexachlorocycle hexane and
21.
its Isomers
Rice grain
0.10
unpolished
Rice grain polished 0.05
(a) Alfa (α) Isomer: Milk (whole) 0.05
Fruits and vegetable 1.00
Fish 0.25
Carbonated Water 0.001
Rice grain
0.10
Unpolished
(b) Beta (β) Isomer : Milk (whole) 0.02
Fruits and vegetable 1.00
Fish 0.25
Food grains except
0.10
rice
Rice grain
0.10
Unpolished
0.01 (on
Milk
Whole basis)
0.20 (on
Milk products
fat basis)
(c) Gamma (γ) Isomer Milk products
(Known as Lindane) (having 0.20 (on
less than 2 per Whole basis)
cent fat)
Fruits and
1.00
vegetable
Fish 0.25
0.10 (On shell
Eggs
free basis)
2.00 (On
Meat and poultry
Whole basis)
- 543 -
Rice grain
0.10
Unpolished
Rice grain Polished 0.05
(d) Delta (δ) Isomer : Milk (whole) 0.02
Fruits &
1.00
vegetables
Fish 0.25
Foodgrains 4.0
Malathion (Malathion to be Milled foodgrains 1.0
determined and expressed as Fruits 4.0
22. Vegetables 3.0
combined residues of
malathion and malaoxon) Dried fruits 8.0
Parathion (Combined residues
of parathion and paraoxon
Fruits and
23. to be determined and 0.5
Vegetables
expressed
as parathion)
Parathion methyl (combined
24. residues of parathion methyl Fruits 0.2
and its oxygen analogue to
be determined and expressed
as Vegetables 1.0
parathion methyl)
25. Phosphamidon residues Foodgrains 0.05
(expressed as the sum of Milled foodgrains Nil
phosphamidon and its
Fruits and
desethyl derivative) 0.2
Vegetables
Pyrethrins (sum of Foodgrains Nil
pyrethrins I & II and other
26. structurally related
insecticide Ingredients of Fruits and
1.0
pyrethrum) Vegetables
27. CHLORIENVINPHOS Foodgrains 0.025
Milk and Milk
0.02 (fat basis)
Products
(Residues to be measured as Meat and Poultry 0.2 (carcass fat)
alpha and beta isomers of
Vegetables 0.05
Chlorienvinphos
0.05 (shell
Groundnuts
free basis)
- 544 -
Cotton seed 0.05
Fruits 1.0
28. CHLOROBENZILATE Dry Fruits, Almonds 0.2 (shell
And Walnuts free basis)
29. CHLORPYRIFOS Foodgrains 0.05
Fruits 0.5
Potatoes and
0.01
Onions
Cauli Flower and
0.01
Cabbage
0.1 (carcass
Meat and Poultry
fat)
Milk and Milk
0.01(fat basis)
Products
Cotton seed 0.05
Cottonseed oil
0.025
(crude)
Foodgrains 0.01
Potatoes 0.2
*Milk and Milk
30 2,4D 0.05
Products
*Meat and Poultry 0.05
0.05 (shell free
Eggs
basis)
Fruits 2.0
Tea (dry
5.0
manufactured)
Cucumber and
0.5
Squash
ETHION (Residues to be Other Vegetables 1.0
determined as ethion and Cotton seed 0.5
31 Its oxygen analogue *Milk and Milk
and expressed as ethion) 0.5(fat basis)
Products
0.2 (carcass Fat
*Meat and Poultry
basis)
0.2 (shell free
Eggs
basis)
- 545 -
Foodgrains 0.025
Peaches 1.0
Other fruits 2.0
0.1 (shell free
Dry fruits
basis)
FORMOTHION Citrus fruits 0.2
(Determined as Other fruits 1.0
dinethoate and its oxygen
Analogue and expressed Vegetable 2.0
32.
as dimethoate except in
case of citrus fruits where it is Peppers and
1.0
to be determined as Tomatoes
formothion)
33. MONOCROTOPHOS Foodgrains 0.025
Citrus fruits 0.2
Other fruits 1.0
Carrot, Turnip,
Potatoes
and Sugar beet 0.05
Onion and Peas 0.1
Other Vegetables 0.2
Cottonseed 0.1
Cottonseed oil
0.05
(raw)
*Milk and Milk
0.02
Products
0.02 (shell free
Eggs
basis)
Coffee (Raw
0.1
beans)
Chillies 0.2
Cardamom 0.5
34. PARAQUAT Foodgrains 0.1
Dichloride (Determined as Milled foodgrains 0.025
Paraquat cations) Potato 0.2
Cotton seed 0.2
Cottonseed oil 0.05
- 546 -
(edible refined)
*Milk (whole) 0.01
Fruits 0.05
35. PHOSALONE Pears 2.0
Citrus fruits 1.0
Other fruits 5.0
Potatoes 0.1
Rapeseed/Mustard
0.05
Oil (crude)
36. TRICHLORFON Foodgrains 0.05
Sugar beet 0.05
Fruits and
0.1
Vegetables
Oil seeds 0.1
Edible Oil (refined) 0.05
*Milk (whole) 0.05
37. THIOMETON Foodgrains 0.025
(Residues determined as Milled foodgrains 0.006
thiometon its sulfoxide Fruits 0.5
and sulphone expressed Potato, Carrots
0.05
as thiometon) and Sugar beets
38. Acephate Safflower seed 2.0
Cotton Seed 2.0
39. Methamido-phos Safflower seed 0.1
(A metabolite of Acephate) Cotton seed 0.1
Aldicarb (sum of
Aldicarb its sulphoxide Potato 0.5
40.
and sulphone, expressed
as Aldicarb) Chewing Tobacco 0.1
41. Atrazine Maize Nil
Sugarcane 0.25
42. Carbendazim Foodgrains 0.50
Vegetables 0.50
Mango 2.00
Banana (whole) 1.00
Other fruits 5.00
Cotton seed 0.10
- 547 -
Groundnut 0.10
Sugar beet 0.10
Dry fruits 0.10
0.10 (shell free
Eggs
basis)
0.10 (Carcass
Meat & Poultry
fat basis)
Milk & Milk
0.10 (fat basis)
Products
43. Benomyl Foodgrains 0.50
Vegetables 0.50
Mango 2.00
Banana (whole) 1.00
Other fruits 5.00
Cotton seed 0.10
Groundnut 0.10
Sugar beet 0.10
Dry fruits 0.10
0.10 (shell free
Eggs
basis)
0.10 (carcass
Meat & Poultry
fat basis)
Milk & Milk 0.10 (fat
Products basis)
44. Captan Fruit & Vegetables 15.00
45. Carbofuran (sum of Foodgrains 0.10
carbofuran and Milled foodgrains 0.03
3-hydroxy carbofuran Fruit & Vegetables 0.10
expressed as carbofuran) Oil seeds 0.10
Sugarcane 0.10
0.10 (carcass
Meat & Poultry
fat basis)
Products basis)
46. Copper Oxychloride Fruit 20.00
(determined as copper) Potato 1.00
Wheat grains 0.05
Cypermethrin (sum of
isomers) (fat soluble residue) Milled wheat grains 0.01
47. Brinjal 0.20
Cabbage 2.00
Bhindi 0.20
- 548 -
Oil seeds except 0.20
groundnut
0.20 (carcass
Meat and Poultry fat basis
Milk and Milk

0.01 (fat
Products
basis)
Cotton Seed 0.10
Food grains 0.50
48. Decamethrin / Deltamethrin Milled Foodgrains 0.20
Rice 0.05
Rice 0.02
1.00
Rice bran
0.01
Eggs (shell free
49. Edifenphos basis)
0.02 (carcass
Meat and poultry
fat basis)
Milk and Milk
products 0.01 fat basis)
Food grains 0.10
Milled food grains 0.03

Onion 0.10
Potatoes 0.05
Beans 0.10
Fenthion (sum of fenthion, its
Peas 0.50
oxygen analogue and their
50.
sulphoxides and sulphones Tomatoes 0.50
expressed as fenthion) Other vegetables 1.00
Musk melon 2.00
2.00 (carcasss
Meat and Poultry
fat basis)
0.05 (fat
Milk and Milk
products basis)
- 549 -
Cauliflower 2.00
Brinjal
2.00
Okra 2.00
0.20
Cotton Seed
0.10
Fenvalerate (fat soluble Cotton seed oil
51.
residue)
1.00 (carcass
Meat and Poultry
fat basis)
Milk and Milk 0.01 (fat

Product basis)
Dithiocarbamates (the residue

tolerance limit are determined
and expressed as mg/CS2/kg Food Grains
0.20
and refer separately to the
residues arising from any or
each group of
dithiocarbamates
Milled food grains 0.05

(a) Dimethyl dithiocarbamates
52. residue resulting from the use
Potatoes 0.10
of ferbam or ziram, and
Tomatoes 3.00
Cherries 1.00
(b) Ethylene bis-
dithiocarbamates resulting
from the use of mancozeb, Other fruits 3.00
maneb or zineb (including
zineb derived from nabam plus
- 550 -
zinc sulphate)
(c) Mancozeb Chillies 1.0
Foodgrains 0.05
53. Oilseeds 0.03
Edible oils 0.01
Phenthoate 0.05 (shell
Eggs
free basis)
0.05 (carcass
Meat & Poultry
fat basis)
products basis)
Foodgrains 0.05
Tomatoes 0.10
Phorate (sum of Fruits 0.05
Phorate, its oxygen Oil seeds 0.05
54. analogue and their Edible oils 0.03
sulphoxides and sulphones, Sugarcane 0.05
expressed as phorate) 0.05 (shell free
Eggs
basis)
0.05 (carcass
Meat & Poultry
fat basis)
Milk & Milk
0.05 (fat basis)
Products
Maize Nil
55. Simazine
Sugarcane 0.25
Rice 0.50
Food grains except
5.00
rice
Milled food grains
except rice 1.00
56. Pirimiphos-methyl 0.05 (shell
Eggs
free basis)
0.05 (carcass
Meat & Poultry
fat basis)
Milk & Milk
0.05 (fat basis)
Products
57. Alachlor Cotton Seed 0.05
Groundnut 0.05
Maize 0.10
Soyabeans 0.10
- 551 -
Alfa Nephthyl Acetic
58. Pine-Apple 0.50
Acid (A.N.A.)
59. Bitertanol Wheat 0.05
Groundnut 0.10
60. Captafol Tomato 5.00
61. Cartaphydrochloride Rice 0.50
62. Chlormequatchloride Grape 1.00
Cotton Seed 1.00
63. Chlorothalonil Groundnut 0.10
Potato 0.10
64. Diflubenzuron Cotton Seed 0.20
65. Dodine Apple 5.00
66. Diuron Cotton Seed 1.00
Banana 0.10
Maize 0.50
Citrus 1.00
(Sweet Orange)
Grapes 1.00
67. Ethephon Pine Apple 2.00
Coffee 0.10
Tomato 2.00
Mango 2.00
68. Fluchloralin Cotton Seed 0.05
Soya Beans 0.05
69. Malic Hydrazide Onion 15.00
Potato 50.00
70. Metalyxyl Bajra 0.05
Maize 0.05
Sorghum 0.05
71. Methomyl Cotton Seed 0.10
Methyl Chloro-phenoxy-
Rice 0.05
72. acetic Acid
(M.C.P.A.) Wheat 0.05
73. Oxadiazon Rice 0.03
74. Oxydemeton methyl Food-grains 0.02
75. Permethrin Cucumber 0.50
Cotton Seed 0.50
Soya Beans 0.05
- 552 -
Sunflower Seed 1.00
76. Quinolphos Rice 0.01
Pigeon pea 0.01
Cardamom 0.01
Tea 0.01
Fish 0.01
Chillies 0.2
77. Thiophenatemethyl Apple 5.00
Papaya 7.00
78 Triazophos Chillies 0.2
Rice 0.05
Cotton seed oil 0.1
Soyabean oil 0.05
79 Profenofos Cotton seed oil 0.05
80 Fenpropathrin Cotton seed oil 0.05
81 Fenarimol Apple 5.0
82 Hexaconazole Apple 0.1
83 Iprodione Rape seed 0.5
Mustard seed 0.5
Rice 10.0
Tomato 5.0
Grapes 10.0
84. Tridemorph Wheat 0.1
Grapes 0.5
Mango 0.05
85. Penconazole Grapes 0.2
86 Propiconazole Wheat 0.05
87 Myclobutanil Groundnut seed 0.1
Grapes 1.0
88 Sulfosulfuron Wheat 0.02
89 Trifluralin Wheat 0.05
90 Ethoxysulfuron Rice 0.01
91 Metolachlor Soyabean Oil 0.05
92 Glyphosphate Tea 1.0
- 553 -
93 Linuron Pea 0.05
94 Oxyfluorfen Rice 0.05
Groundnut Oil 0.05
95 Carbosulfan Rice 0.2
96 Tricyclazole Rice 0.02
97 Imidacloprid Cotton seed Oil 0.05
Rice 0.05
98 Butachlor Rice 0.05
99 Chlorimuron-ethyl Wheat 0.05
100 Diclofop-methyl Wheat 0.1
101 Metribuzin Soyabean Oil 0.1
102 Lambdacyhalothrin Cotton seed Oil 0.05
103 Fenazaquin Tea 3.0
104 Pendimethalin Wheat 0.05
Rice 0.05
Soyabean Oil 0.05
Cotton seed Oil 0.05
105 Pretilachlor Rice 0.05
106 Fluvalinate Cotton seed Oil 0.05
107 Metasulfuron-methyl Wheat 0.1
108 Methabenzthiazuron Wheat 0.5
109 Imazethapyr Soyabean oil 0.1
Groundnut oil 0.1
110 Cyhalofop-butyl Rice 0.5
111 Triallate Wheat 0.05
112 Spinosad Cotton seed oil 0.02
Cabbage 0.02
Cauliflower 0.02
113 Thiamethoxam Rice 0.02
114 Fenobucarb Rice 0.01
115 Thiodicarb Cotton seed oil 0.02
116 Anilophos Rice 0.1
117 Fenoxy-prop-p-ethyl Wheat 0.02
Soyabean seed 0.02
118 Glufosinate-ammonium Tea 0.01
119 Clodinafop-propanyl Wheat 0.1
120 Dithianon Apple 0.1
- 554 -
121 Kitazin Rice 0.2
122 Isoprothiolane Rice 0.1
123 Acetamiprid Cotton seed oil 0.1
124 Cymoxanil Grapes 0.1
125 Triadimefon Wheat 0.5
Pea 0.1
Grapes 2.0
126 Fosetyl-A1 Grapes 10
Cardamom 0.2
127 Isoproturon Wheat 0.1
128 Propargite Tea 10.0
129 Difenoconazole Apple 0.01
130 b-Cyfluthrin Cotton seed 0.02
131 Ethofenprox Rice 0.01
132 Bifenthrin Cotton seed 0.05
133 Benfuracarb Red Gram 0.05
Rice 0.05
134 Quizalofop-ethyl Soyabean seed 0.05
135 Flufenacet Rice 0.05
136 Buprofezin Rice 0.05
137 Dimethomorph Grapes 0.05
Potatoes 0.05
138 Chlorfenopyr Cabbage 0.05
139 Indoxacarb Cotton seed 0.1
Cottonseed oil 0.1
Cabbage 0.1
140 Metiram Tomato 5.0
Ground nut seed 0.1
Ground nut seed oil 0.1
141 Lufenuron Cabbage 0.3
142 Carpropamid Rice 1.0
143 Novaluron Cottonseed 0.01
Cottonseed oil 0.01
Tomato 0.01
Cabbage 0.01
144 Oxadiargyl Rice 0.1
145 Pyrazosulfuron ethyl Rice 0.01
146 Clomazone Rice 0.01
Soyabean seed 0.01
Soyabean seed oil 0.01
147 Tebuconazole Wheat 0.05
- 555 -
148 Propineb Apple 1.0
Pomegranate 0.5
Potato 0.5
Green Chillies 2.0
Grapes 0.5
149 Thiochlorprid Cotton seed 0.05
Cotton seed oil 0.05
Rice 0.01
EXPLANATION :- For the purpose of this regulation :
(a) the expression ―insecticide‖ shall have the meaning assigned to

it in the Insecticide Act, 1968 (46 of 1968);
(b) unless otherwise stated :
(i) maximum levels are expressed in mg./kg. on a whole

product basis.
(ii) all foods refer to raw agricultural products moving in

commerce.
Regulation 8.3.2: ANTIBIOTIC AND OTHER PHARMA-

COLOGICALLY ACTIVE SUBSTANCES
1) The amount of antibiotic mentioned in column (2), on the sea

foods including shrimps, prawns or any other variety of fish and
fishery products, shall not exceed the tolerance limit prescribed
in column (3) of the table given below:—
TABLE
S.No. Name of Antibiotics Tolerance limit mg/kg (ppm)
(1) (2) (3)
1. Tetracycline 0.1
2. Oxytetracycline 0.1
3. Trimethoprim 0.05
4. Oxolinic acid 0.3
- 556 -
2) The use of any of the following antibiotics and other
Pharmacologically Active Substances shall be prohibited in any
unit processing sea foods including shrimps, prawns or any other
variety of fish and fishery products -
(i) All Nitrofurans including
(ii) Furaltadone
(iii) Furazolidone
(iv) Furylfuramide
(v) Nifuratel
(vi) Nifuroxime
(vii) Nifurprazine
(viii) Nitrofurnatoin
(ix) Nitrofurazone
(x) Chloramphenicol
(xi) Neomycin
(xii) Nalidixic acid
(xiii) Sulphamethoxazole
(xiv) Aristolochia spp and preparations thereof
(xv) Chloroform
(xvi) Chloropromazine
(xvii) Cholchicine
(xviii) Dapsone
(xix) Dimetridazole
(xx) Metronidazole
(xxi) Ronidazole
(xxii) Ipronidazole
(xxiii) Other nitromidazoles
(xxiv) Clenbuterol
(xxv) Diethylstibestrol (DES)
(xxvi) Sulfanoamide drugs (except approved
Sulfadimethoxine, Sulfabromomethazine and
Sulfaethoxypyridazine)
(xxvii) Fluoroquinolones
(xxviii) Glycopeptides.
CHAPTER 9: Laboratory and Sample Analysis
- 557 -
Part 9.1: Referral Laboratory
Regulation 9.1.1: Functions- In addition to the functions entrusted

to it under the Act, the Referral Laboratory shall carry out the following
functions, namely:
1) analysis of samples of food sent by any officer or authority
authorized by the Food Authority for the purpose and submission
of the certificate of analysis to the authorities concerned;
2) investigation for the purpose of fixation of standard of any article
of food;
3) investigation in collaboration with the laboratories of Food
analysts in the various States and such other laboratories and
institutions which the Food Authority may approve on its behalf,
for the purpose of standardizing methods of analysis.
4) ensuring that the laboratory follows the scientific protocols laid
down for handling/testing the articles of food.
5) maintaining high standards of accuracy, reliability and credibility
in the operation of the laboratory and achieving and maintaining
the required levels of accreditation and reliability.
6) laying down mechanism for ensuring that personnel of the
laboratory adhere to high professional standards and discipline.
7) Such other conditions, as the Authority may lay down for
Referral Laboratories.
8) Capacity building by way of organizing professional training,
workshops and seminars for the Food analyst, lab personnel of
the lab in the states specified by the Food authority.
Regulation 9.1.2: State/ Union Territory/ Local Area of

Referral Laboratory
- 558 -
1. The laboratory specified in Col.(1) of Table I below, shall carry
out the functions entrusted to it by the Act or these regulations
in respect of the local areas specified in the corresponding entry
in Col.(2) thereof.
Table-I
Name of the Referral Laboratory Local Areas/ State / UT

(1) (2)
1. Referral Food Laboratory, Arunachal Pradesh, Assam,
Kolkata -700016 Chhatisgarh, Manipur,
Meghalaya, Mizoram, Nagaland,
Orissa, Sikkim, Tripura,
Uttarakhand and Union
Territories of Andaman and
Nicobar Island and Lakshadweep
2. Referral Food Laboratory, Gujarat, Haryana, Himachal
Mysore – 570013 Pradesh, Maharashtra, Punjab,
Uttar Pradesh and Union Terriory
of Chandigarh
3. Referral Food Laboratory, Pune Andhra Pradesh, Delhi, Jammu
and Kashmir, Karnataka, Kerala,
Rajasthan and Tamil Nadu
4. Referral Food Laboratory, Bihar, Goa, Jharkhand, Madhya
Ghaziabad Pradesh, West Bengal, Union
Territories of Dadar and Nagar
Haveli, Daman & Diu and
Pondicherry.
- 559 -
2. The certificate of analysis to be provided by the referral food
laboratory shall be as per Form C, Appendix C.
Regulation 9.1.3: Notified Laboratories for Import
1. The sample of any imported article will be sent by the authorized

officer for analysis. The Food Analyst of any of the following
notified laboratories or any other laboratories notified by the
food Authority from time to time. having jurisdiction over the
area in which the sample was taken.
Sl Name of the laboratory Local area

No.
1. Central Food Laboratory, All Seaports/Airports/Container:
Calcutta Depots in the Union Territories/
States of - (i) The Andaman and
Nicobar Islands, (ii) Andhra
Pradesh, (iii) Arunachal Pradesh
(iv) Assam (v) Bihar (vi) Manipur
(vii) Meghalaya (viii) Mizoram (ix)
Nagaland (x) Orissa (xi) Sikkim
(xii) Tripura (xiii) West Bengal and
(xiv) Jharkhand
International borders in the States

of - (i)_ Arunachal Pradesh, (ii)
Assam, (iii) Bihar (iv) Manipur (v)
Meghalaya (vi) Mizoram (vii)
Nagaland (viii) Sikkim (ix) Tripura
- 560 -
(x) West Bengal
2. Central Food Laboratory, All Airports / Inland Container

Ghaziabad Depots in the Union Territories/
States of - (i) Chandigarh, (ii)
Delhi, (iii) Haryana, (iv) Himachal
Pradesh, (v) Jammu and Kashmir
(vi) Madhya Pradesh (vii) Punjab
(viii) Rajasthan (ix) Uttar Pradesh
(x) Chhatisgarh (xi) Uttarakhand
All International borders in the

states of (i) Himachal Pradesh (ii)
Rajasthan (iii) Jammu and Kashmir
(iv) Punjab, (v) Uttar Pradesh (vi)
and Uttarakhand
3. Central Food Laboratory, All Airports/ Inland Container
Mysore Depots in the Union territories
State of (i) Karnataka, (ii) Kerala,
(iii) Lakshadweep, (iv) Puducherry
and (v) Tamil Nadu
4. Central Food Laboratory, All Airports/ Inland Container
Pune Depots in the Union Territories/
States of (i) Dadra and Nagar
Haveli, (ii) Daman and Diu, (iii)
Goa, (iv) Gujarat and, (v)
Maharashtra
All International borders in the
- 561 -
state of (i) Gujarat
PART 9.2 Procedure of Sampling
Regulation 9.2.1: Quantity of sample to be sent to the Food

analyst means the quantity of sample of food to be sent to the
Food Analyst /Director for analysis shall be as specified in the
regulation by the Authority:
TABLE 9.2.1
Aproximate
Sr. Article of Food Quantity to
No be supplied
(1) (2)
1. Milk 500 ml.
2. Sterilized Milk / UHT Milk 500 ml.
3. Malai / Dahi 200 gms.
4. Yoghurt / Sweetened Dahi 500 gms..
5. Chhana / Paneer / Khoya / Shrikhand 250 gms.
6. Cheese/Cheese spread 200 gms.
7. Evaporated Milk/Condensed Milk 200 gms.
8. Ice-Cream/Softy/Kulfi/Icecandy/Icelolly 300 gms.
9. Milk Powder/Skimmed Milk Powder 250 gms.
10. Infant Food/Weaning Food 500 gms.
11. Malt Food/Malted Milk Food 300 gms.
Butter/Butter Oil/Ghee/Margarine/ Cream/Bakery
12. 200 gms.
Shortening
13. Vanaspati, Edible Oils/Fats 400 gms.
- 562 -
14. Carbonated Water 3 ltr.
15. Baking Powder 100 gms.
16. Arrow root/Sago 250 gms.
Corn flakes/Macaroni Products/Corn Flour/Custard
17. 200 gms.
Powder
18. Spices, Condiments and Mixed Masala (Whole) 500 gms.
19. Spices, Condiments and Mixed Masala (Powder) 500 gms.
20. Nutrneg/Mace 250 gms.
21. Asafoetida 100 gms.
22. Compounded Asafoetida 150 gms.
23. Saffron 20 gms.
Gur/jaggery, Icing Sugar, Honey, Synthetic Syrup,
24. 250 gms.
Bura
25. Cane Sugar/Refined Sugar/Cube sugar, Dextrose,
200 gms.
Misri/Dried Glucose Syrup.
26. Artificial Sweetener 100 gm.
27. Fruit Juice/Fruit Drink/Fruit Squash 1 ltr.

Tomato Sauce/Ketch up/Tamato Paste,
28. jam/jelly/Marmalade/Tomato Puree/Vegetable 300 gms.
Sauce
29. None Fruit Jellies 200 gms.
30. Pickles and Chutneys 250 gms.
31. Oilseeds / Nuts /Dry Fruits 250 gms.
32. Tea/Roasted Coffee/Roasted Chicory 500 gms.
Instant Tea/Instant Coffee/Instant Coffee-Chicory
33. 100 gms.
Mixture
34. Sugar Confectionery/Chewing gum/Bubble Gum 200 gms.
35. Chocolates 200 gms.
- 563 -
36. Edible Salt 200 gms.
37. Lodised Salt/Iron Fortified Salt 200 gms.
38. Food Grains and Pulses (Whole and Split) 1 kg.
Atta/Maida/Suji/Besan/Other Milled
39. 500 gms.
Product/Paushtik and Fortified Atta/Maida
40. Biscuits and Rusks 200 gms.
41. Bread/Cakes/Pasties 250 gms.
42. Gelatin 150 gms.
43. Catechu 150 gms.
44. Vinegar/Synthetic Vinegar 300 gms.
45. Food colour 25 gms.
25 gm.
46. Food colour preparation (Solid/Liquid) Solid/100 ml
liquid
4000ml in
three
47. Natural Mineral Water/Packaged Drinking Water minimum
original
sealed packs.
48. Silver Leafs 2 gm.
49 Prepared Food 500 gms.
50. Proprietary Food, (Non Standardised Foods) 500 gms.
51. Canned Foods 6 sealed cans
52. Food not specified 500 gms
2. After test or analysis, the certificate thereof shall be supplied

forthwith to the sender in Form D, Appendix C
- 564 -
3. The fees payable in respect of such a certificate shall be (Rs.
1000) per sample of food analysed as prescribed by the Food
Authority.
4. Certificates issued under these regulations by the laboratory shall
be signed by the Director.
5. Preservative in respect of milk, cream, dahi, Khoa or khoa

based and Paneer based sweets, such as, Kalakand and
Burfi, Chutney and prepared foods and gur prepared coffee
and prepared tea – The preservative used in the case of samples
of any milk (including toned, separated and skimmed milk),
standardised milk chhanna, skimmed milk channa, cream, ice-
candy, dahi, khoa or khoa based and Paneer based sweets, such as
Kalakand and Burfi, Chutney and prepared foods and gur coffee and
tea in liquid or semi-liquid form shall be the liquid commonly known
as ―formalin‖, that is to say, liquid containing about 40 per cent of
formaldehyde in aqueous solution in the proportion of 0.1 ml. (two
drops) for 25 ml. or 25 grams.
PROVIDED that in case of samples of ice-cream and mixed ice-
cream, the preservative used shall be liquid commonly known as
formalin, that is to say, a liquid containing about 40 per cent, of
formaldehyde in aqueous solution in the proportion of 0.6 ml. for
100 ml. or 100 gms.
- 565 -
Chapter 10: Others
Part 10.1: Guarantee
Regulation 10.1.1- Every manufacturer, distributor or dealer selling

an article of food to a vendor shall give either separately or in the bill,
cash memo, or label a warranty in Form A. (Refer Form A for form of
Guarantee).
- 566 -
Appendix A : List of Food Additives
1. International Numbering System (INS) for Food Additives–
The following list sorted by INS is only for identifying the INS No. of these food
additives or their synonyms as per Codex. The list of food additive as per Codex and
the food additives allowed under the Food Safety and Standards Regulations, 2010
are listed in these regulations including Appendices
The list given below as published by Codex as on date (23 -11-2005). For any
revision JECFA/Code website may be referred (www.codexalimentarius.net,
www.codexalimentarius.net/web/jecfa.jsp)
A. List sorted by INS number
Sl. INS
Food Additive Name Technical functions
No. Number
1 2 3 4
1. 100 Curcumins Colour
2. 100(i) Curcumin Colour
3. 100(ii) Turmeric Colour
4. 101 Riboflavins Colour
5. 101(i) Riboflavin Colour
6. 101(ii) Riboflavin 5‘-phosphate, sodium Colour
7. 102 Tartrazine Colour
8. 103 Alkanet Colour
9. 104 Quinoline yellow Colour
10. 107 Yellow 2G Colour
11. 110 Sunset yellow FCF Colour
12. 120 Carmines Colour
13. 121 Citrus red 2 Colour
14. 122 Azorubine / Carmoisine Colour
15. 123 Amaranth Colour
16. 124 Ponceau 4R Colour
17. 125 Ponceau SX Colour
18. 127 Erythrosine Colour
19. 128 Red 2G Colour
20. 129 Allurared AC/Fast Red E Colour
21. 130 Manascorubin Colour
22. 131 Patent blue V Colour
23. 132 Indigotine Colour
- 567 -
24. 133 Brilliant blue FCF Colour
25. 140 Chlorophyll Colour
26. 141 Copper chlorophylls Colour
27. 141(i) Chlorophyll copper complex, Colour
Chlorophyll copper complex,
28. 141(ii) sodium and potassium Salts Colour
29. 142 Green S Colour
30. 143 Fast green FCF Colour
31. 150a Caramel I-plain Colour
Caramel II – caustic sulphite
32. 150b process Colour
33. 150c Caramel III – ammonia process Colour
Caramel IV-ammonia sulphite
34. 150d Process Colour
35. 151 Brilliant black PN Colour
36. 152 Carbon black (hydrocarbon) Colour
37. 153 Vegetable carbon Colour
38. 154 Brown FK Colour
39. 155 Brown HT Colour
40. 160a Carotenes Colour
41. 160a(i) Beta-carotene (synthetic) Colour
42. 160a(ii) Natural extracts Colour
43. 160b Annatto extracts Colour
44. 160c Paprika Oleoresins Colour
45. 160d Lycopene Colour
46. 160e Beta-apo-carotental Colour
Beta-apo-8‘-carotenic acid,
47. 160f methyl or ethyl ester Colour
48. 161a Flavoxanthin Colour
49. 161b Lutein Colour
50. 161c Krytoxanthin Colour
51. 161d Rubixanthin Colour
52. 161e Violoxanthin Colour
53. 161f Rhodoxanthin Colour
54. 161g Canthaxanthin Colour
55. 162 Beet red Colour
56. 163 Anthocyanins Colour
57. 163(i) Anthocyanins Colour
58. 163(ii) Grape skin extract Colour
59. 163(iii) Blackcurrant extract Colour
- 568 -
60. 164 Gardenia yellow Colour
61. 166 Sandalwood Colour
Surface colourant, anticaking agent,
62. 170 Calcium carbonates stabilizer
63. 170(i) Calcium carbonate anticaking agent
64. 170(ii) Calcium hydrogen carbonate anticaking agent
65. 171 Titanium dioxide Colour
66. 172 Iron oxides Colour
67. 172(i) Iron oxide, black Colour
68. 172(ii) Iron oxide, red Colour
69. 172(iii) Iron oxide, yellow Colour
70. 173 Aluminium Colour
71. 174 Silver Colour
72. 175 Gold Colour
73. 180 Lithol rubine BK Colour
Colour, emulsifier, stabilizer,
74. 181 Tannins, food grade thickener
75. 182 Orchil Colour
76. 200 Sorbic acid Preservative
77. 201 Sodium sorbate Preservative
78. 202 Potassium sorbate Preservative
79. 203 Calcium sorbate Preservative
80. 209 Heptyl p-hydroxybenzoate Preservative
81. 210 Benzoic acid Preservative
82. 211 Sodium benzoate Preservative
83. 212 Potassium benzoate Preservative
84. 213 Calcium benzoate Preservative
85. 214 Ethyl p-hydroxybenzoate Preservative
Sodium ethyl p-
86. 215 hydroxybenzoate Preservative
87. 216 Propyl p-hydroxybenzoate Preservative
Sodium propyl p-
89. 218 Methyl p-hydroxybenzoate Preservative
Sodium methyl p-
91. 220 Sulphur dioxide Preservative, antioxidant
92. 221 Sodium sulphite Preservative, antioxidant
93. 222 Sodium hydrogen sulphite Preservative, antioxidant
Preservative, bleaching agent,
94. 223 Sodium metabisulphite antioxidant
- 569 -
95. 224 Potassium metabisulphite Preservative, antioxidant
96. 225 Potassium sulphite Preservative, antioxidant
97. 226 Calcium sulphite Preservative, antioxidant
98. 227 Calcium hydrogen sulphite Preservative, antioxidant
99. 228 Potassium bisulphate Preservative, antioxidant
100. 230 Diphenyl Preservative
101. 231 Ortho-phenylphenol Preservative
102. 232 Sodium o-phenylphenol Preservative
103. 233 Thiabendazole Preservative
104. 234 Nisin Preservative
105. 235 Pimaricin (natamycin) Preservative
106. 236 Formic acid Preservative
107. 237 Sodium formate Preservative
108. 238 Calcium formate Preservative
109. 239 Hexamethylene tetramine Preservative
110. 240 Formaldehyde Preservative
111. 241 Gum guaicum Preservative
112. 242 Dimethyl dicarbonate Preservative
113. 249 Potassium nitrite Preservative, colour fixative
114. 250 Sodium nitrite Preservative, colour fixative
115. 251 Sodium nitrate Preservative, colour fixative
116. 252 Potassium nitrate Preservative, colour fixative
117. 260 Acetic acid, glacial Preservative, acidity regulator
118. 261 Potassium acetates Preservative, acidity regulator
119. 261(i) Potassium acetate Preservative, acidity regulator
120. 261(ii) Potassium diacetate Preservative, acidity regulator
Preservative, acidity regulator,
121. 262 Sodium acetates Sequestrant
122. 262(i) Sodium acetate Sequestrant
123. 262(ii) Sodium diacetate Sequestrant
Preservative, stabilizer, acidity
124. 263 Calcium acetate Regulator
125. 264 Ammonium acetate Acidity regulator
126. 265 Dehydroacetic acid Preservative
127. 266 Sodium dehydroacetate Preservative
128. 270 Lactic acid (L-, D—and Dl-) Acidity regulator
129. 280 Propionic acid Preservative
130. 281 Sodium propionate Preservative
- 570 -
131. 282 Calcium propionate Preservative
132. 283 Potassium propionate Preservative
133. 290 Carbon dioxide Carbonating agent, Packing agent
134. 296 Malic acid (DL-L-) Acidity regulator, flavouring agent.
135. 297 Fumaric acid acidity regulator
136. 300 Ascorbic acid (L) Antioxidant
137. 301 Sodium ascorbate Antioxidant
138. 302 Calcium ascorbate Antioxidant
139. 303 Potassium ascorbate Antioxidant
140. 304 Ascorbyl palmitate Antioxidant
141. 305 Ascorbyl stearate Antioxidant
142. 306 Mixed tocopherols Antioxidant
143. 307 Alpha-tocopherol Antioxidant
144. 308 Synthetic gamma-tocopherol Antioxidant
145. 309 Synthetic delta-tocopherol Antioxidant
146. 310 Propyl gallate Antioxidant
147. 311 Octyl gallate Antioxidant
148. 312 Dodecyl gallate Antioxidant
149. 313 Ethyl gallate Antioxidant
150. 314 Guaiac resin Antioxidant
151. 315 Isoascorbic acid Antioxidant
152. 316 Sodium isoascorbate Antioxidant
153. 317 Potassium isoascorbate Antioxidant
154. 318 Calcium isoascrobate Antioxidant
155. 319 Tertiary butylhydroquinone Antioxidant
156. 320 Butylated hydroxyanisole Antioxidant
157. 321 Butylated hydroxytoluene Antioxidant
158. 322 Lecithins Antioxidant, emulsifier
159. 323 Anoxomer Antioxidant
160. 324 Ethoxyquin Antioxidant
antioxidant, synergist, humectant,
161. 325 Sodium lactate bulking agent
antioxidant, synergist, acidity
162. 326 Potassium lactate Regulator
acidity regulator, flour treatment
163. 327 Calcium lactate agent
164. 328 Ammonium lactate agent
165. 329 Magnesium lactate (D-,L-) agent
- 571 -
acidity regulator, synergist for
166. 330 Citric acid Sequestrant
acidity regulator, sequestrant
167. 331 Sodium citrates emulsifier stabilizer
acidity regulator, sequestrant
168. 331(i) Sodium dihydrogen citrate emulsifer, stabilizer
acidity regulator, stabilizer,
169. 331(ii) Disodium monohydrogen citrate sequestrant, emulsifier
acidity regulator, sequestrant,
170. 331(iii) Trisodium citrate emulsifier, Stabilizer
171. 332 Potassium citrates Stabilizer
172. 332(i) Potassium dihydrogen citrate Stabilizer
173. 332(ii) Tripotassium citrate Stabilizer
acidity regulator, firming agent,
174. 333 calcium citrates Sequestrant
175. 334 Tartaric acid [L(+)-] antioxidant synergist
176. 335 Sodium tartrates Stabilizer, sequestrant,
177. 335(i) Monosodium tartrate Stabilizer, sequestrant
178. 335(ii) Disodium tartrate Stabilizer, sequestrant
179. 336 Potassium tartrate Stabilizer, sequestrant
180. 336(i) Monopotassium tartrate Stabilizer, sequestrant
181. 336(ii) Dipotassium tartrate Stabilizer, sequestrant
182. 337 Potassium sodium tartrate Stabilizer, sequestrant
acidity regulator, antioxidant
183. 338 Orthophosphoric acid Synergist
acidity regulator, texturizer,
sequestrant, stabilizer Emulsifier,
184. 339 Sodium phosphates water retention agent
Acidity regulator, texturizer,
Sequestrant, stabilizer, Emulsifier,
185. 339(i) Monosodium orthophosphate water retention agent
186. 339(ii) Disodium orthophosphate water retention agent
sequestrant, stabilizer, Emulsifier,
water retention agent, acidity
187. 339(iii) Trisodium orthophosphate regulator, Texturizer
188. 340 Potassium Phosphates water retention Agent
189. 340(i) Monopotassium orthophosphate water retention Agent
190. 340(ii) Dipotassium orthophosphate sequestrant, stabilizer, Emulsifier,
- 572 -
water retention Agent
191. 340(iii) Tripotassium orthophosphate water retention Agent
acidity regulator, texturizer, water
retention agent, flour treatment
agent, raising agent, firming agent,
192. 341 Calcium phosphates anticaking agent
retention agent, flour treatment
agent, firming agent, anticaking
193. 341(i) Monocalcium orthophosphate agent
acidity regulator, texturizer, flour
treatment agent, raising agent,
194. 341(ii) Dicalcium orthophosphate firming agent, anticaking Agent
retention agent, flour
treatment agent, firming agent,
195. 341(iii) Tricalcium orthophosphate anticaking agent
acidity regulator, flour
196. 342 Ammonium phosphates treatment agent
197. 342(i) Monoamonium orthophosphate treatment agent
198. 342(ii) Diammonium orthophosphate treatment agent
acidity regulator, anticaking
199. 343 Magnesium phosphates Agent
Monomagnesium acidity regulator, anticaking
200. 343(i) orthophosphate Agent
acidity regluator, anticaking
201. 343(ii) Dimagnesium orthophosphate Agent
202. 343(iii) Trimagnesium orthophosphate Agent
203. 344 Lecithin citrate Preservative
204. 345 Magnesium citrate acidity regulator
205. 349 Ammonium malate acidity regulator
206. 350 Sodium malates acidity regulator, humectant
207. 350(i) Sodium hydrogen malate acidity regulator, humectant
208. 350(ii) Sodium malate acidity regulator, humectant
209. 351 Potassium malates. acidity regulator
210. 351(i) Potassium hydrogen malate acidity regulator
211. 351(ii) Potassium malate acidity regulator
212. 352 Calcium malates acidity regulator
213. 352(i) Calcium hydrogen malate acidity regulator
214. 352(ii) Calcium malate acidity regulator
215. 353 Metatartaric acid acidity regulator
- 573 -
216. 354 Calcium tartrate acidity regulator
217. 355 Adipic acid acidity regulator
218. 356 Sodium adipates acidity regulator
219. 357 Potassium adipates acidity regulator
220. 359 Ammonium adipates acidity regulator
221. 363 Succinic acid acidity regulator
acidity regulator, flavour
222. 364(i) Monosodium succinate Enhancer
acidity regulator, flavour
223. 364(ii) Disodium succinate Enhancer
224. 365 Sodium fumarates acidity regulator
225. 366 Potassium fumarates acidity regulator
226. 367 Calcium fumarates acidity regulator
227. 368 Ammonium fumarates acidity regulator
228. 370 1, 4-Heptonolactone acidity regulator, sequestrant
229. 375 Nicotinic acid Colour retention agent
230. 380 Ammonium citrates acidity regulator
231. 381 Ferric ammonium citrate anticaking agent
Thickener, gelling agent,
232. 383 Calcium glycerophosphate Stabilizer
Antioxidant, Preservative,
233. 384 Isopropyl citrates Sequestrant
Calcium disodium ethylene- Antioxidant, Preservative,
234. 385 diamine-tetra-acetate Sequestrant
Disodium ethylene-diamine-
tetra- Antioxidant, Preservative,
235. 386 acetate Sequestrant
236. 387 Oxy stearin Antioxidant, sequestrant
237. 388 Thiodipropionic acid Antioxidant
238. 389 Dilauryl thiodipropionate Antioxidant
239. 390 Distearyl thiodipropionate Antioxidant
240. 391 Phytic acid Antioxidant
241. 399 Calcium lactobionate Stabilizer
242. 400 Alginic acid Thickener, stabilizer
Thickener, stabilizer, gelling
243. 401 Sodium alginate Agent
244. 402 Potassium alginate Thickener, stabilizer
245. 403 Ammonium alginate Thickener, stabilizer
Thickener, stabilizer, gelling
246. 404 Calcium alginate Agent, antifoaming agent
247. 405 Propylene glycol alginate Thickener, emulsifier
248. 406 Agar Thickener, gelling agent, Stabilizer
- 574 -
Carrageenan and its Na, K, Thickener, gelling agent,
249. 407 NH4 salts (includes furcellaran) Stabilizer
Processed Euchema Seaweed
250. 407a (PES) Thickener, stabilizer
251. 408 Bakers yeast glycan Stabilizer
252. 409 Arabinogalactan Stabilizer
253. 410 Carob bean gum Thickener, Stabilizer
254. 411 Oat gum Thickener, Stabilizer
Thickener, Stabilizer,
255. 412 Guar gum Emulsifier
256. 413 Tragacanth gum Emulsifier
257. 414 Gum arabic (acacia gum) Thickener, Stabilizer
258. 415 Xanthan gum emulsifier, foaming agent
259. 416 Karaya gum Thickener, Stabilizer
260. 417 Tara gum Thickener, Stabilizer
Thickener, Stabilizer, gelling
261. 418 Gellan gum Agent
262. 419 Gum ghatti Emulsifier
Sweetener, Humectant,
sequestrant, Texturizer,
263. 420 Sorbitol and sorbitol syrup Emulsifier
264. 421 Mannitol Sweetener, anticaking agent
265. 422 Glycerol Humectant, bodying agent
266. 424 Curd lan Thickener, Stabilizer
267. 425 Konjac flour Thickener
268. 429 Peptones Emulsifier
269. 430 Polyoxyethylene (8) stearate Emulsifier
Polyoxyethylene (20) sorbitan
271. 432 Monolaurate Emulsifier, dispersing agent
272. 433 Monoleate Emulsifier, dispersing agent
273. 434 Monopalmitate Emulsifier, dispersing agent
274. 435 Monostearate Emulsifier, dispersing agent
275. 436 Tristearate Emulsifier, dispersing agent
Thickener, emulsifier,
276. 440 Pectins Stabilizer, gelling agent
Superglycerinated
277. 441 hydrogenated Emulsifier
- 575 -
rapeseed oil
Ammonium salts of
phosphatidic
278. 442 Acid Emulsifier
279. 443 Brominated vegetable oil Emulsifier, stabilizer
280. 444 Sucrose acetate isobutyrate Emulsifier, stabilizer
281. 445 Glycerol esters of wood resin Emulsifier, stabilizer
282. 446 Succistearin Emulsifier
sequestrant, stabilizer,
Emulsifier, water retention
283. 450 Diphosphates Agent
284. 450(i) Disodium diphosphate Agent
285. 450(ii) Trisodium diphosphate Agent
286. 450(iii) Tetrasodium diphosphate Agent
287. 450(iv) Dipotassium diphosphate Agent
Emulsifier, Stabilizer, acidity
regulator, raising agent
Sequestrant, water retention
288. 450(v) Tetrapotassium diphosphate Agent
sequestrant stabilizer,
289. 450(vi) Dicalcium diphosphate Agent
Emulsifier, raising agent,
Calcium dihydrogen stabilizer, sequestrant, acidity,
290. 450(vii) diphosphate regulator, water retention agent
450 Emulsifier, water retention
291. (viii) Dimagnesium diphosphate Agent
Sequestrant, acidity regulator
292. 451 Triphosphates Texturizer
Sequestrant, acidity regulator,
293. 451(i) Pentasodium Texturizer
Sequestrant, acidity regulator,
294. 451(ii) Pentapotassium triphosphate Texturizer
295. 452 Polyphosphates acidity regulator, texturizer,
- 576 -
Agent
296. 452(i) Sodium polyphosphate Agent
297. 452(ii) Potassium Polyphosphate Agent
regulator, raising agent,
298. 452(iii) Sodium calcium polyphosphate Agent
299. 452(iv) Calcium polyphosphates Agent
300. 452(v) Ammonium polyphosphates Agent
301. 458 Gamma Cyclodextrin Stabilizer, binder
302. 459 Beta-cyclodextrin Stabilizer, binder
Emulsifier, dispersing agent,
303. 460 Cellulose anticaking agent, texturizer
Emulsifier, dispersing agent,

304. 460(i) Microcystalline cellulose anticaking agent
Emulsifier dispersing agent,
305. 460(ii) Powdered cellulose anticaking agent
Thickener, Emulsifier,
306. 461 Methyl cellulose Stabilizer
307. 462 Ethyl cellulose Binder, filler
308. 463 Hydroxypropyl cellulose Stabilizer
309. 464 Hydroxypropyl methyl cellulose Stabilizer
Thickener antifoaming agent,
310. 465 Methyl ethyl cellulose Emulsifier, stabilizer
311. 466 Sodium carboxymethyl cellulose Stabilizer
312. 467 Ethyl hydroxyethyl cellulose Stabilizer
313. 468 Croscaramellose Stabilizer, binder
Sodium carboxymethyl
cellulose,
314. 469 enzymatically hydrolysed Thickener, stabilizer
315. 470 Salts of fatty acids (with base Emulsifier, Stabilizer,
- 577 -
Al, anticaking agent
Ca, Na, Mg, K, and NH4)
Mono-and di-glycerides of fatty
316. 471 acids Emulsifier, Stabilizer
Acetic and fatty acid esters of Emulsifier, Stabilizer
317. 472a glycerol Sequestrant
Lactic and fatty acid esters of Emulsifier, Stabilizer,
318. 472b glycerol Sequestrant
Citric and fatty acid esters of Emulsifier, Stabilizer,
319. 472c glycerol Sequestrant
Tartaric acid esters of mono and Emulsifier, Stabilizer,
320. 472d diglycerides of fatty acids Sequestrant
Diacetyltartric and fatty acid Emulsifier, Stabilizer,
321. 472e ester of glycerol Sequestrant
Mixed tartaric, acetic and fatty Emulsifier, Stabilizers,
322. 472f acid esters of glycerol Sequestrant
Emulsifier, Stabilizer,
323. 472g Succinylated monoglycerides Sequestrant
324. 473 Sucrose esters of fatty acids Sequestrant
325. 474 Sucroglycerides Sequestrant
326. 475 Polyglycerol esters of fatty acid Sequestrant
Polyglycerol esters of
interesteri- Emulsifier, Stabilizer,
327. 476 fied ricinoleic acid Sequestrant
Propylene glycol esters of fatty Emulsifier, Stabilizer,
328. 477 Acids Sequestrant
Lactylated fatty acid esters of Emulsifier, Stabilizer,
329. 478 glycerol and propylene glycol Sequestrant
Thermally oxidized soya bean
oil with mono-and di-glycerides Emulsifier, Stabilizer,
330. 479. of fatty acids Sequestrant
331. 480 Dioctyl sodium sulphosuccinate Emulsifier, wetting agent
332. 481 Sodium lactylate Emulsifier, Stabilizer
333. 481(i) Sodium stearoyl lactylates Emulsifier, Stabilizer
334. 481(ii) Sodium oleyl lactylate Emulsifier, Stabilizer
335. 482 Calcium lactylates Emulsifier, Stabilizer
336. 482(i) Calcium stearoyl lactylate Emulsifier, Stabilizer
337. 482(ii) Calcium oleyl lactylates Emulsifier, Stabilizer
338. 483 Stearyl tartrate Flour treatment agent
339. 484 Stearyl citrate Emulsifier, sequestrant
340. 485 Sodium stearoyl fumarate Emulsifier
341. 486 Calcium stearoyl fumarate Emulsifier
342. 487 Sodium laurylsulphate Emulsifier
343. 488 Ethoxylated mono-and di- Emulsifier
- 578 -
glycerides
Methyl glucoside-coconut oil
344. 489 ester Emulsifier
345. 491 Sorbitan monostearate Emulsifier
346. 492 Sorbitan tristearate Emulsifier
347. 493 Sorbitan monolaurate Emulsifier
348. 494 Sorbitan monooleate Emulsifier
349. 495 Sorbitan monopalmitate Emulsifier
350. 496 Sorbitan trioleate Stabilizer, Emulsifier
acidity regulator, raising agent,
351. 500 Sodium carbonates anticaking agent
acidity regluator, raising agent,
352. 500(i) Sodium carbonate anticaking agent
353. 500(ii) Sodium hydrogen carbonate anticaking agent
354. 500(iii) Sodium sesquicarbonate anticaking agent
355. 501 Potassium carbonates acidity regulator, stabilizer
356. 501(i) Potassium carbonate acidity regulator, stabilizer
357. 501(ii) Potassium hydrogen carbonate acidity regulator, stabilizer
358. 503 Ammonium carbonates acidity regulator, raising agent
359. 503(i) Ammonium carbonate acidity regulator, raising agent
360. 503(ii) Ammonium hydrogen carbonate acidity regulator, raising agent
361. 504 Magnesium carbonates agent, colour retention agent
362. 504(i) Magnesium carbonate agent, colour retention agent
363. 504(ii) Magnesium hydrogen carbonate agent, colour retention agent
364. 505 Ferrous carbonate acidity regulator
365. 507 Hydrochloric acid acidity regulator acid
366. 508 Potassium chloride gelling agent
367. 509 Calcium chloride firming agent
368. 510 Ammonium chloride flour treatment agent
369. 511 Magnesium chloride firming agent
Antioxidant, colour retention
370. 512 Stannous chloride Agent
371. 513 Sulphuric acid acidity regulator
372. 514 Sodium sulphates acidity regulator
373 515 Potassium sulphates Acidity regulator
Dough conditioner,
374. 516 Calcium Sulphate Sequestrant, firming agent
375. 517 Ammonium sulphate Flour treatment agent, stabilizer
- 579 -
376. 518 Magnesium sulphate firming agent
377. 519 Cupric sulphate colour fixative, preservative
378. 520 Aluminium sulphate firming agent
379. 521 Aluminium sodium Sulphate firming agent
380. 522 Aluminium potassium Sulphate Acidity regulator, stabilizer
381. 523 Aluminium ammonium Sulphate Stabilizer, firming agent
382. 524 Sodium hydroxide acidity regulator
383. 525 Potassium hydroxide acidity regulator
384. 526 Calcium hydroxide acidity regulator, firming agent
385. 527 Ammonium hydroxide acidity regulator
acidity regulator, colour
386. 528 Magnesium hydroxide retention agent
acidity regulator, colour
387. 529 Calcium oxide retention agent
388. 530 Magnesium oxide anticaking agent
389. 535 Sodium ferrocyanide anticaking agent
390. 536 Potassium ferrocyanide anticaking agent
391. 537 Ferrous hexacyanomanganate anticaking agent
392. 538 Calcium ferrocyanide anticaking agent
393. 539 Sodium thiosulphate antioxidant, sequestrant
394. 541 Sodium aluminium phosphate acidity regulator, emulsifier
Sodium aluminium phosphate-
395. 541(i) acidic acidity regulator, emulsifier
Sodium aluminium phosphate-
396. 541(ii) basic acidity regulator, emulsifier
Bone phosphate (essentially
calcium Emulsifier, anticaking agent,
397. 542 phosphate, tribasic) water retention agent
398. 550 Sodium silicates anticaking agent
399. 550(i) Sodium silicate anticaking agent
400. 550(ii) Sodium metasilicate anticaking agent
401. 551 Silicon dioxide, amorphous anticaking agent
402. 552 Calcium silicate anticaking agent
anticaking agent, dusting
403. 553 Magnesium silicates Powder
404. 553(i) Magnesium silicate Powder
405. 553(ii) Magnesium trisilicate Powder
406. 553(iii) Talc Powder
407. 554 Sodium aluminosilicate anticaking agent
408. 555 Potassium aluminium silicate anticaking agent
- 580 -
409. 556 Calcium aluminium silicate anticaking agent
410. 557 Zinc silicate anticaking agent
411. 558 Bentonite anticaking agent
412. 559 Aluminium silicate anticaking agent
413. 560 Potassium silicate anticaking agent
foam stabilizer, glazing agent,
414. 570 Fatty acids antifoaming agent
415. 574 Gluconic acid (D-) acidity regulator, raising agent
416. 575 Glucono delta-lactone acidity regulator, raising agent
417. 576 Sodium gluconate Sequestrant
418. 577 Potassium gluconate Sequestrant
419. 578 Calcium gluconate acidity regluator, firming agent
420. 579 Ferrous gluconate Colour retention agent
421. 580 Magnesium gluconate acidity regulator, firming agent
422. 585 Ferrous lactate colour retention agent
colour retention agent,
423. 586 4-Hexylresorcinol Antioxidant
424. 620 Glutamic acid (L (+)-) flavour enhancer
425. 621 Monosodium glutamate flavour enhancer
426. 622 Monopotassium glutamate flavour enhancer
427. 623 Calcium glutamate flavour enhancer
428. 624 Monoammonium glutamate flavour enhancer
429. 625 Magnesium glutamate flavour enhancer
430. 626 Guanylic acid flavour enhancer
431. 627 Disodium 5'-guanylate flavour enhancer
432. 628 Dipotassium 5'-guanylate flavour enhancer
433. 629 Calcium 5'-guanylate flavour enhancer
434. 630 Inosinic acid flavour enhancer
435. 631 Disodium 5'-inosinate flavour enhancer
436. 632 Potassium Inosate flavour enhancer
437. 633 Calcium 5'-inosinate flavour enhancer
438. 634 Calcium 5'-ribonucleotides flavour enhancer
439. 635 Disodium 5'-ribonucleotides flavour enhancer
440. 636 Maltol flavour enhancer
441. 637 Ethyl maltol flavour enhancer
442. 638 Sodium L-Aspartate flavour enhancer
443. 639 DL-Alanine flavour enhancer
444. 640 Glycine flavour enhancer
445. 641 L-Leucine flavour enhancer
- 581 -
446. 642 Lysin hydrochloride flavour enhancer
antifoaming agent, anticaking
447. 900a Polydimethylsiloxane agent, emulsifier
448. 900b Methylphenylpolysiloxane antifoaming agent
449. 901 Beeswax, white and yellow glazing agent, release agent
450. 902 Candeilla Wax glazing agent
451. 903 Carnaubawax glazing agent
452. 904 Shellac glazing agent
glazing agent, release agent
453. 905a Mineral oil, food grade sealing agent
glazing agent, release agent,
454. 905b Petrolatum Petroleumielly sealing agent
glazing agent, release agent,
455. 905c Petroleum wax sealing agent
456. 905c(i) Microcrystallinewax glazing agent
457. 905c(ii) Paraffin wax glazing agent
458. 906 Benzoin gum glazing agent
459. 907 Hydrogenated poly-1 decene glazing agent
460. 908 Rice bran wax glazing agent
461. 909 Spermaceti wax glazing agent
462. 910 Wax esters glazing agent
463. 911 Methyl esters of fatty acids glazing agent
464. 913 Lanolin glazing agent
Glycerol-, methyl-, or penta-
465. 915 erithrytol esters of colophane glazing agent
466. 916 Calcium iodate flour treatment agent
467. 917 Potassium iodate flour treatment agent
468. 918 Nitrogen oxide flour treatment agent
469. 919 Nitrosyl chloride flour treatment agent
L-Cysteine and its
hydrochlorides-
470. 920 sodium and potassium salts flour treatment agent
L-Cysteine and its
hydrochlorides-
472. 922 Potassium persulphate flour treatment agent
473. 923 Ammonium persulphate flour treatment agent
474. 924a Potassium bromate flour treatment agent
475. 924b Calcium bromate flour treatment agent
476. 925 Chlorine flour treatment agent
477. 926 Chlorine dioxide flour treatment agent
478. 927a Azodicarbonamide flour treatment agent
- 582 -
479. 927b Carbamide (urea) flour treatment agent
flour treatment agent,
480. 928 Benzoyl peroxide Preservative
481. 929 Acetone peroxide flour treatment agent
482. 930 Calcium peroxide flour treatment agent
483. 938 Argon packing gas
484. 939 Helium packing gas
485. 940 Dichlorodifluoromethane Propellant, liquid freezant
486. 941 Nitrogen Packing gas, freezant
487. 942 Nitrous oxide Propellant
488. 943a Butane Propellant
489. 943b Isobutane Propellant
490. 944 Propane Propellant
491. 945 Chloropentafluoroethane Propellant
492. 946 Octafluorocyclobutane Propellant
493. 948 Oxygen packing gas
494. 950 Acesulfame potassium Sweetener, flavour enhancer
495. 951 Aspartame Sweetener, flavour enhancer
Cyclamic acid (and Na, K, Ca
496. 952 Salts) Sweetener
Sweetener, anticaking agent,
497 953 Isomalt (isomaltitol) bulking agent, glazing agent
498. 954 Saccharin (and Na, K, Ca salts) Sweetener
Sucralose
499. 955 (trichlorogalactosucrose) Sweetener
500. 956 Alitame Sweetener
501. 957 Thaumatin Sweetener, flavour enhancer
502. 958 Glycyrrhizin Sweetener, flavour enhancer
503. 959 Neohesperidine dihydrochalcone Sweetener
504. 960 Stevioside Sweetener
505. 964 Polyglycitol syrup Sweetener
506. 965 Maltitol and matitol Syrup Sweetener, stabilizer, emulsifier
507. 966 Lactitol Sweetener, texturizer
Sweetener, humectant,
508. 967 Xylitol stabilizer, Emulsifier, thickener
Sweetener, flavour enhancer,
509. 968 Erythritol Humectant
510. 999 Qulillaia extracts foaming agent
511. 1000 Cholic acid Emulsifier
512. 1001 Choline salts and esters Emulsifier
513. 1001(i) Choline acentate Emulsifier
- 583 -
514. 1001(ii) Choline carbonate Emulsifier
515. 1001(iii) Choline chloride Emulsifier
516. 1001(iv) Choline citrate Emulsifier
517. 1001(v) Choline tartrate Emulsifier
518. 1001(vi) Choline lactate Emulsifier
519. 1100 Amylases flour treatment agent
flour treatment agent, stabilizer,
520. 1101 Proteases tenderizer, flavour enhancer
521. 1101(i) Protease tenderizer, flavour enhancer
522 1101(ii) Papain tenderizer, flavour enhancer
523 1101(iii) Bromelain tenderizer, flavour enhancer
524 1101(iv) Ficin tenderizer, flavour enhancer
525 1102 Glucose oxidase Antioxidant
526 1103 Invertases Stabilizer
527 1104 Lipases flavour enhancer
528 1105 Lysozyme Preservative
bulking agent, stabilizer,
529 1200 Polydextroses A and N thickener, Humectant texturizer
bodying agent, stabilizer,
clarifying agent, dispersing
530 1201 Polyvinylpyrrolidone Agent
colour stabilizer, colloidal,
531 1202 Polyvinylpolypyrrolidone Stabilizer
532 1503 Castor oil release agent
533 1505 Triethyl citrate foam stabilizer
534 1518 Triacetin Humectant
Humectant, Wetting agent,
535 1520 Propylene glycol dispersing agent
536 1521 Polyethylene glycol antifoaming agent
Supplementary List-Modified Starches
Dextrins, roasted starch white
537 1400 and yellow Stabilizer, thickener, binder
538 1401 Acid-treated starch Stabilizer, thickener, binder
539 1402 Alkaline treated starch Stabilizer, thickener, binder
540 1403 Bleached starch Stabilizer, thickener, binder
541 1404 Oxidised starch Stabilizer, thickener, binder
542 1405 Starches, enzyme-treated Thickener
543 1410 Monostarch phosphate Stabilizer, thickener, binder
544 1411 Distarch glycerol Stabilizer, thickener, binder
- 584 -
Distarch phosphate esterified
with
545 1412 sodium trimetaphosphate; Stabilizer, thickener, binder
546 1413 Phosphated distarch phosphate Stabilizer, thickener, binder
547 1414 Acetylated distarch phosphate Emulsifier, thickener, binder
Starch acetate esterified with
548 1420 Acetic anhydride Stabilizer, thickener
549 1421 vinyl acetate Stabilizer, thickener
Stabilizer, thickener, binder,
550 1422 Acetylated distarch adipate Emulsifier
551 1423 Acetylated distarch glycord Stabilizer, thickener
Stabilizer, thickener, binder,
552 1440 Hydroxypropyl starch Emulsifier
Hydroxypropyl distarch
553 1442 phosphate Stabilizer, thickener
554 1443 Hydroxypropyl distarch Stabilizer, thickener
555 1450 Starch sodium octenyl succinate Stabilizer, thickener, binder
B. List sorted by alphabetical Order-International Numbering System (INS)

for Food Additives
The following list sorted by alphabetical order alongwith INS No. is only for
identifying the INS No. of these food additives or their synonyms as per Codex.
These are the list of food additive as per Codex and the food additives allowed under
the Food Safety and Standards Regulations, 2010 are listed in these including
Appendices
The list given below as published by Codex as on date (23-11-2005). For any
revision JECFA/Codex website may be referred (www.codexalimentarius.net;
www.codexalimentarius.net/web/jecfa.jsp)
Sl. No. INS Number Food Additive Name Technical functions

acidity regulator,
1. 370 1,4-Heptonolactone sequestrant
colour retention agent,
2. 586 4-Hexylresorcinol Antioxidant
Sweetener, flavour
3. 950 Acesulfame potassium enhancer
Preservative, acidity
4. 260 Acetic acid, glacial regulator
Acetic and fatty acid esters of Emulsifier, Stabilizer,
5. 472a Glycerol Sequestrant
6. 929 Acetone peroxide flour treatment agent
7. 355 Adipic acid Acidity regulator
Thickener, gelling
agent,
8. 406 Agar Stabilizer
9. 400 Alginic acid Thickener, stabilizer
- 585 -
10. 956 Alitame Sweetener
11. 103 Alkanet Colour
12. 129 Allurared AC Colour
13. 307 Alpha-tocopherol Antioxidant
14. 173 Aluminium Colour
Stabilizer, firming
15. 523 Aluminium ammonium sulphate agent
acidity regulator,
16. 522 Aluminium potassium sulphate stabilizer
17. 559 Aluminium sodium silicate anticaking agent
18. 521 Aluminium sodium sulphate firming agent
19. 520 Aluminium sulphate firming agent
20. 123 Amaranth Colour
21. 264 Ammonium acetate Acidity regulator
22. 359 Ammonium adipates Acidity regulator
23. 403 Ammonium alginate Thickener, stabilizer
acidity regulator,
24. 503(i) Ammonium carbonate raising agent
acidity regulator,
25. 503 Ammonium carbonates raising agent
26. 510 Ammonium chloride flour treatment agent
27. 380 Ammonium citrates Acidity regulator
28. 368 Ammonium fumarate Acidity regulator
acidity regulator,
29. 503(ii) Ammonium hydrogen carbonate raising agent
30. 527 Ammonium hydroxide Acidity regulator
31. 328 Ammonium lactate treatment agent
32. 349 Ammonium malate Acidity regulator
33. 923 Ammonium persulphate flour treatment agent
34. 342 Ammonium phosphates treatment agent
emulsifier raising
agent,
stabilizer sequestrant,
Acidity
regulator, water
35. 452(v) Ammonium polyphosphates retention agent
Ammonium salts of phosphatidic
36. 442 Acid Emulsifier
37. 517 Ammonium sulphate stabilizer
38. 1100 Amylases flour treatment agent
39. 160b Annatto extracts Colour
- 586 -
40. 323 Anoxomer Antioxidant
41. 163(i) Anthocyanins Colour
42. 163 Anothocyanins Colour
Thickener, gelling
agent,
43. 409 Arabinogalactan Stabilizer
44. 938 Argon packing gas
45. 300 Ascorbic acid(L-) Antioxidant
46. 304 Ascorbyl palmitate Antioxidant
47. 305 Ascorbyl stearate Antioxidant
Sweetener, flavour
48. 951 Aspartame enhancer
49. 927a Azodicarbonamide flour treatment agent
50. 122 Azorubine Colour
Thickener, gelling
agent,
51. 408 Bakers yeast glycan Stabilizer
glazing agent, release
52. 901 Beeswax, white and yellow agent
53. 162 Beet red Colour
54. 558 Bentonite anticaking agent
55. 210 Benzole acid Preservative
56. 906 Benzoin gum glazing agent
57. 928 Benzoyl peroxide Preservative
Beta-apo-8‘carotenic acid, methyl
58. 160 f or enthyl ester Colour
59. 160e Beta-apo-Carotenal Colour
60. 160a(i) Beta-Carotene (Synthetic) Colour
61. 459 Beta-cyclodextrin Stabilizer, binder
62. 163(iii) Blackcurrant extract Colour
Emulsifier, anticaking
Bone phosphate (essentially calcium agent,
63. 542 phosphate, tribasic) water retention agent
64. 151 Brilliant black PN Colour
65. 133 Brilliant blue FCF Colour
stabilizer,
tenderizer, flavour
66. 1101(iii) Bromelain enhancer
67. 443 Brominated vegetable oil Emulsifier, stabilizer
68. 154 Brown FK Colour
69. 155 Brown HT Colour
- 587 -
70. 943a Butane Propellant
71. 320 Butylated hydroxyanisole Antioxidant
72. 321 Butylated hydroxytoluene Antioxidant
73. 629 Calcium 5'-guanylate flavour enhancer
74. 633 Calcium 5' -inosinate flavour enhancer
75. 634 Calcium 5' -ribonucleotides flavour enhancer
Preservative,
stabilizer, acidity
76. 263 Calcium acetate Regulator
gelling
agent, antifoaming
77. 404 Calcium alginate agent
78. 556 Calcium aluminium silicate anticaking agent
79. 302 Calcium ascorbate Antioxidant
80. 213 Calcium benzoate Preservative
81. 924 b Calcium bromate flour treatment agent
82. 170(i) Calcium carbonate anticaking agent
Surface colourant,
anticaking
83. 170 Calcium carbonate agent, stabilizer
84. 509 Calcium chloride firming agent
acidity regulator,
firming agent,
85. 333 Calcium citrates Sequestrant
emulsifier, raising
agent,
acidity
regulator water
86. 450 (vii) Calcium dihydrogen diphosphate retention agent
Antioxidant,
Calcium disodium ethylene- Preservative,
87. 385 diamine-tetra-acetate Sequestrant
88. 538 Calcium ferrocyanide anticaking agent
89. 238 Calcium formate Preservative
90. 367 Calcium fumarates Acidity regulator
acidity regulator,
91. 578 Calcium gluconate firming agent
92. 623 Calcium glutamate flavour enhancer
Thickener, gelling
agent,
93. 383 Calcium Stabilizer
94. 170 (ii) Calcium hydrogen carbonate anticaking agent
95. 352 (i) Calcium hydrogen malate Acidity regulator
- 588 -
Preservative,
96. 227 Calcium hydrogen antioxidant
acidity regulator,
97. 526 Calcium hydroxide firming agent
98. 916 Calcium iodate flour treatment agent
99. 318 Calcium isoascorbate Antioxidant
100. 327 Calcium lactate treatment agent
101. 399 Calcium lactobionate Stabilizer
102. 482 Calcium lactylates Emulsifier, stabilizer
103. 352 (ii) Calcium malate Acidity regulator
104. 352 Calcium malates Acidity regulator
105. 482 (ii) Calcium oleyl lactylate Emulsifier, stabilizer
acidity regulator,
colour
106. 529 Calcium oxide retention agent
107. 930 Calcium peroxide flour treatment agent
treatment agent,
firming agent,
Texturizer, raising
agent,
anticaking agent,
water
108. 341 Calcium phosphates retention agent
acidity
regulator, raising
agent,
Sequestrant, water
retention
109. 452 (iv) Calcium polyphosphates Agent
110. 282 Calcium propionate Preservative
111. 552 Calcium silicate anticaking agent
112. 203 Calcium sorbate Preservative
113. 486 Calcium stearoyl fumarate Emulsifier
114. 482 (i) Calcium stearoyl lactylate Emulsifier, stabilizer
Sequestrant, firming
115. 516 Calcium sulphate agent
preservative,
116. 226 Calcium sulphite antioxidant
117. 354 Calcium tartrate Acidity regulator
118. 902 Candelilla wax glazing agent
119. 161 g Canthaxanthin Colour
120. 150a Caramel I-plain Colour
- 589 -
121. 150 b Caramel II-caustic sulphite process Colour
122. 150 c Caramel III-ammonia process Colour
Caramel IV-ammonia sulphite
123. 150 d process Colour
124. 927 b Carbamide (urea) flour treatment agent
125. 152 Carbon black (hydrocarbon) Colour
carbonating agent,
126. 290 Carbon dioxide packing gas
127. 120 Carmines Colour
128. 903 Carnaubawax glazing agent
129. 410 Carob bean gum Thickener, stabilizer
130. 160a Carotenes Colour
Thickener, gelling
131. 407 Carrageenan and its Na, K, agent,
NH4 salts (includes furcellaran) Stabilizer
132. 1503 Castor oil release agent
agent,
texturizer, dispersing
133. 460 Cellulose agent
134. 925 Chlorine flour treatment agent
135. 926 Chlorine dioxide flour treatment agent
136. 945 Chloropentafluoroethane Propellant
137. 140 Chlorophyll Copper Colour
138. 141(i) Chlorophyll copper complex Colour
Chlorophyll copper complex sodium
139. 141(ii) and potassium Salts Colour
140. 1000 Cholic acid Emulsifier
141. 1001(i) Choline acetate Emulsifier
142. 1001(ii) Choline carbonate Emulsifier
143. 1001(iii) Choline chloride Emulsifier
144. 1001(iv) Choline citrate Emulsifier
145. 1001(vi) Choline lactate Emulsifier
146. 1001 Choline salt and esters Emulsifier
147. 1001(v) Choline tartrate Emulsifier
acidity regulator,
Antioxidant,
148. 330 Citric acid Sequestrant
Citric and fatty acid esters of Emlsifier, Stabilizer,
149. 472 c glycerol Sequestrant
150. 121 Citrus red 2 Colour
151. 141 Copper chlorophylls Colour
- 590 -
152. 468 Croscaramellose Stabilizer, binder
colour fixture,
153. 519 Cupric sulphate preservative
154. 100(i) Curcumin Colour
155. 100 Curcumins Colour
156. 424 Curdlan Thickener, stabilizer
157. 952 Cyclamic acid (and Na, K, Ca Salts) Sweetener
158. 265 Dehydroacetic acid Preservative
Diacetyltartaric and fatty acid esters Emulsifier, Stabilizer,
159. 472e of glycerol Sequestrant
160. 342(ii) Diammonium orthophosphate treatment agent
acidity
regulator, raising
agent,
Sequestrant, water
retention
161. 450 (vi) Dicalcium diphosphate Agent
treatment agent,
firming agent,
162. 341(ii) Dicalcium orthophosphate Texturizer
Propellant, liquid
163. 940 Dichlorodifluoromethane freezant
164. 389 Dilauryl thiodipropionate Antioxidant
emulsifier raising
agent,
acidity
regulator, water
165. 450 (viii) Dimagnesium diphosphate retention agent
acidity regulator,
anticaking
166. 343(ii) Dimagnesium Agent
167. 242 Dimethyl dicarbonate Preservative
Emulsifier, wetting
168. 480 Dioctyl sodium sulphosuccinate agent
169. 230 Diphenyl Preservative
acidity
regulator, raising
agent,
Sequestrant, water
retention
170. 450 Diphosphates Agent
171. 628 Dipotassium 5'-guanylate flavour enhancer
172. 450(iv) Dipotassium diphosphate Emulsifier, Stabilizer,
- 591 -
acidity,
regulator, raising
agent,
Sequestrant, water
retention
Agent
acidity regulator
texturizer,
emulsifier water
173. 340(ii) Dipotassium orthophosphate retention agent
174. 336(ii) Dipotassium tartrate Stabilizer, sequestrant
175. 627 Disodium 5'-guanylate flavour enhancer
176. 631 Disodium 5'-inosinate flavour enhancer
177. 635 Disodium 5'-ribonucleotides flavour enhancer
acidity
regulator, raising
agent,
Sequestrant, water
retention
178. 450(i) Disodium diphosphate Agent
Antioxidant,
Disodium ethylene-diamine-tetra Preservative,
179. 386 -acetate Sequestrant
acidity regulator,
stabilizer,
Sequestrant,
180. 331(ii) Disodium monohydrogen citrate emulsifier
acidity regulator,
Sequestrant,
emulsifier, Texturizer,
Stabilizer, water
181. 339(ii) Disodium orthophosphate retention agent
182. 335(ii) Disodium tartrate Stabilizer, sequestrant
acidity regulator,
flavour
183. 364(ii) Disodium succinate Enhancer
184. 390 Distearyl thiodipropionate Antioxidant
185. 639 DL-Alanine flavour enhancer
186. 312 Dodecyl gallate Antioxidant
Sweetener, flavour
enhancer,
187. 968 Erythritol Humectant
188. 127 Erythrosine Colour
189. 488 Ethoxylated mono-and di-glycerides Emulsifier
190. 324 Ethoxyquin Antioxidant
191. 462 Ethyl cellulose Binder, filler
- 592 -
192. 313 Ethyl gallate Antioxidant
Thickener, emulsifier,
193. 467 Ethyl hydroxyethyl cellulose stabilizer
194. 637 Ethyl maltol flavour enhancer
195. 214 Ethyl-p-hydroxybenzoate Preservative
196. 143 Fast green FCF Colour
foam stabilizer, glazing
agent,
197. 570 Fatty acids antifoaming agent
198. 381 Ferric ammonium citrate anticaking agent
199. 505 Ferrous carbonate Acidity regulator
200. 579 Ferrous gluconate Colour retention agent
201. 537 Ferrous hexacyanomanganate anticaking agent
202. 585 Ferrous lactate Colour retention agent
stabilizer,
tenderizer, flavour
203. 1101(iv) Ficin enhancer
204. 161a Flavoxanthin Colour
205. 240 Formaldehyde Preservative
206. 236 Formic acid Preservative
207. 297 Fumaric acid Acidity regulator
208. 458 Gamma Cyclodextrin Stabilizer, binder
209. 164 Gardenia yellow Colour
Thickener, stabilizer,
gelling
210. 418 Gellan gum Agent
acidity regulator,
211. 574 Gluconic acid (D-) raising agent
acidity regulator,
212. 575 Glucono delta-lactone raising agent
213. 1102 Glucose oxidase Antioxidant
214. 620 Glutamic acid (L(+)-) flavour enhancer
Humectant, bodying
215. 422 Glycerol agent
216. 445 Glycerol esters of wood resin Emulsifier, stabilizer
Glycerol-, methyl-, or penta-
217. 915 erithrytol esters of colophane Glazing agent
218. 640 Glycine Flavour modifier
Sweetener, flavour
219. 958 Glycyrrhizin enhancer
220. 175 Gold Colour
221. 163 (ii) Grape skin extract Colour
222. 142 Green S Colour
- 593 -
223. 314 Guaiac resin Antioxidant
224. 626 Guanlic acid flavour enhancer
225. 412 Guar gum Thickener, stabilizer
226. 414 Gum arabic (acacia gum) Thickener, stabilizer
Thickener, stabilizer,
227. 419 Gum ghatti emulsifier
228. 241 Gum guaicum Preservative
229. 939 Helium packing gas
230. 209 Heptyl-p-hydroxybenzoate Preservative
231. 239 Hexamethylene tetramine Preservative
232. 507 Hydrochloric acid Acidity regulator
233. 907 Hydrogenated poly-1-decene glazing agent
234. 463 Hydroxypropyl cellulose Stabilizer
235. 464 Hydroxypropyl methyl cellulose Stabilizer
236. 132 Indigotine Colour
237. 630 Inosinic acid flavour enhancer
238. 1103 Invertases Stabilizer
239. 172 (i) Iron oxide, black Colour
240. 172(ii) Iron oxide, red Colour
241. 172(iii) Iron oxide, yellow Colour
242. 172 Iron oxides Colour
243. 315 Isoascorbic acid Antioxidant
244. 943b Isobutane Propellant
Sweetener, anticaking
agent,
bulking agent, glazing
245. 953 Isomalt (isomaltitol) agent
Antioxidant,
Preservative,
246. 384 Isopropyl citrates Sequestrant
247. 416. Karaya gum Thickener, stabilizer
248. 425 Lonjac flour Thickener
249. 161c Kryptoxanthin Colour
L-Cysteine and its hydrochlorides-
L-Cysteine and its hydrochlorides-
252. 641 L-Leucine flavour modifier.
253. 270 Lactic acid (L-, D- and Dl-) Acidity regulator
Lactic and fatty acid esters of
254. 472b glycerol Emulsifier, stabilizer,
- 594 -
255. 966 Lactitol Sweetener, texturizer
Lactylated fatty acid esters of
256. 478 glycerol and propylene glycol Emulsifier
257. 913 Lanolin glazing agent
258. 344 Lecithin citrate Preservative
259. 322 Lecithins Antioxidant, emulsifier
260. 1104 Upases flavour enhancer
261. 180 Lithol rubine BK Colour
262. 161b Lutein Colour
263. 160d Lucopene Colour
264. 642 Lysin hydrochloride flavour enhancer
265. 1105 Lysozyme Preservative
acidity regulator,
anticaking
agent, colour retention
266. 504(i) Magnesium carbonate agent
acidity regulator,
anticaking
267. 504 Magnesium carbonates agent
268. 511 Magnesium chloride firming agent
269. 345 Magnesium citrate Acidity regulator
acidity regulator,
270. 580 Magnesium gluconate firming agent
271. 625 Magnesium glutamate flavour enhancer
acidity regulator,
anticaking
272. 504(ii) Magnesium hydrogen carbonate agent
acidity regulator,
colour
273. 528 Magnesium hydroxide retention agent
274. 329 Magnesium lactate (D-, L-) treatment agent
275. 530 Magnesium oxide anticaking agent
acidity regulator,
anticaking
276. 343 Magnesium phosphates Agent
anticaking agent,
dusting
277. 553(i) Magnesium silicate Powder
anticaking agent,
dusting
278. 553 Magnesium Silicates Powder
279. 518 Magnesium sulphate firming agent
280. 553(ii) Magnesium trisilicate anticaking agent,
- 595 -
dusting
Powder
acidity regulator,
flavouring
281. 296 Malic acid (D-,L-) Agent
Sweetener, Stabilizer,
282. 965 Maltitol and maltitol Syrup Emulsifier
283. 636 Maltol flavour enhancer
284. 130 Manascorubin Colour
Sweetener, anticaking
285. 421 Mannitol agent
286. 353 Metatartaric acid Acidity regulator
287. 461 Methyl cellulose Stabilizer
288. 911 Methyl esters of fatty acids glazing agent
stabilizer, antifoaming
289. 465 Methyl ethyl cellulose agent
290. 489 Methyl glucoside-coconut oil ester Emulsifier
291. 218 Methyl p-hydroxybenzoate Preservative
292. 900 b Methylphenylpolysiloxane antifoaming agent
agent,
293. 460(i) Microcrystalline cellulose agent
294. 905 c (i) Microcrystalline wax glazing agent
agent,
295. 905a Mineral oil, food grade sealing agent
Mixed tartaric, acetic and fatty acid Emulsifier, Stabilizer,
296. 472 f esters of glycerol Sequestrant
297. 306 Mixed tocopherols concentrate Antioxidant
Mono-and di-glycerides of fatty
298. 471 acids Emulsifier, stabilizer
299. 624 Monoammonium glutamate flavour enhancer
Monoammonium orthophosphate acidity regulator, flour
300. 342 (i) treatment agent
acidity regulator,
texturizer,
raising
301. 341 (i) Monocalcium orthophosphate Agent
acidity regulator,
anticaking
302. 343 (i) Monomagnesium orthophosphate Agent
303. 622 Monopotassium glutamate flavour enhancer
acidity regulator
304. 340 (i) Monopotassium orthophosphate texturizer,
- 596 -
emulsifier, water
retention Agent
305. 336 (i) Monopotassium tartrate Stabilizer, sequestrant
306. 621 Monosodium glutamate flavour enhancer
acidity regulator
texturizer,
emulsifier, water
retention
307. 339 (i) Monosodium orthophosphate Agent
acidity regulator,
flavour
308. 364 (i) Monosodium succinate Enhancer
309. 335 (i) Monosodium tartrate Stabilizer, sequestrant
310. 160a (ii) Natural extracts Colour
311. 959 Neohesperidine dihydrochalcone Sweetener
312. 375 Nicotinic acid Colour retention agent
313. 234 Nisin Preservative
314. 941 Nitrogen packing gas, freezant
315. 918 Nitrogen oxides flour treatment agent
316. 919 Nitrosyl chloride flour treatment agent
317. 942 Nitrous oxide Propellant
318. 411 Oat gum Thickener, stabilizer
319. 946 Octafluorocyclobutane Propellant
320. 311 Octyl gallate Antioxidant
321. 182 Orchil Colour
322. 231 Ortho-phenylphenol Preservative
acidity regulator,
antioxidant,
323. 338 Orthophosphoric acid Synergist
324. 948 Oxygen packing gas
Antioxidant,
325. 387 Oxy stearin sequestrant
Stabilizer, tenderizer,
326. 1101(ii) Papain flavour
327. 160c Paprika oleoresins Colour
328. 905 c (ii) Paraffin wax glazing agent
329. 131 Patent blue V Colour
gelling
330. 440 Pectins Agent
331. 451 (ii) Pentapotassium triphosphate Sequestrant, acidity
- 597 -
regulator,
Texturizer
Sequestrant, acidity
regulator,
332. 451 (i) Pentasodium triphosphate Texturizer
333. 429 Peptones Emulsifier
agent,
334. 905 b Petrolatum (petroleum jelly) sealing agent
agent,
335. 905 c Petroleum wax sealing agent
336. 391 Phytic acid Antioxidant
337. 235 Pimaricin (natamycin) Preservative
bulking agent,
Stabilizer,
thickener, Humectant,
338. 1200 Polydextroses A and N texturizer
antifoaming agent,
anticaking
339. 990a Polydimethylsiloxane agent, emulsifier
340. 1521 Polyethylene glycol antifoaming agent
341. 475 Polyglycerol esters of fatty acids Emulsifier
Polyglycerol esters of interesterified
342. 476 Ricinoleic acid Emulsifier
343. 964 Polyglycitol syrup Sweetener
Polyoxyethylene (20) sorbitan Emulsifier, dispersing
344. 432 monolaurate agent
345. 433 Mono-oleate agent
346. 434 monopalmitate agent
347. 435 monostearate agent
348. 436 tristearate agent
acidity
regulator, raising
agent,
Sequestrant, water
retention
351. 452 Polyphosphates Agent
colour stabilizer,
Colloidal,
352. 1202 Polyvinylpolypyrrolidone Stabilizer
353. 1201 Polyvinylpyrrolidone bodying agent,
- 598 -
Stabilizer,
clarifying agent,
dispersing
Agent
354. 124 Ponceau 4R Colour
355. 125 Ponceau SX Colour
356. 261 (i) Potassium acetate regulator
357. 261 Potassium acetates regulator
358. 357 Potassium adipates Acidity regulator
359. 402 Potassium alginate Thickener, stabilizer
360. 555 Potassium aluminium silicate anticaking agent
361. 303 Potassium ascorbate Antioxidant
362. 212 Potassium benzoate Preservative
Preservative,
363. 228 Potassium bisulphite antioxidant
364. 924 a Potassium bromate flour treatment agent
acidity regulator,
365. 501 (i) Potassium carbonate stabilizer
acidity regulator,
366. 501 Potassium carbonates stabilizer
367. 508 Potassium chloride Gelling agent
acidity regulator,
Sequestrant,
368. 332 Potassium citrates Stabilizer
369. 261 (ii) Potassium diacetate regulator
acidity regulator,
Sequestrant,
370. 332 (i) Potassium dihydrogen citrate Stabilizer
371. 536 Potassium ferrocyanide anticaking agent
372. 366 Potassium fumarates Acidity regulator
373. 577 Potassium gluconate Sequestrant
acidity regulator,
374. 501 (ii) Potassium hydrogen carbonate stabilizer
375. 351 (i) Potassium hydrogen malate Acidity regulator
376. 525 Potassium hydroxide Acidity regulator
377. 632 Potassium Inosate flavour enhancer
378. 917 Potassium iodate flour treatment agent
379. 317 Potassium isoascorbate Antioxidant
Antioxidant, synergist,
acidity
380. 326 Potassium lactate Regulator
381. 351 (ii) Potassium malate Acidity regulator
- 599 -
382. 351 Potassium malates Acidity regulator
Preservative,
383. 224 Potassium metabisulphite antioxidant
Preservative, colour
384. 252 Potassium nitrate fixative
385. 249 Potassium nitrite fixative
386. 922 Potassium persulphate flour treatment agent
acidity regulator,
Sequestrant,
Stabilizer, water
387. 340 Potassium phosphates retention agent
acidity
regulator, raising
agent,
Sequestrant, water
retention
388. 452 (ii) Potassium polyphosphate Agent
389. 283 Potassium propionate Preservative
390. 560 Potassium silicate anticaking agent
391. 337 Potassium sodium tartrate Stabilizer, sequestrant
392. 202 Potassium sorbate Preservative
393. 515 Potassium sulphates Acidity regulator
Preservative,
394. 225 Potassium sulphite antioxidant
395. 336 Potassium tartrates Stabilizer, sequestrant
agent,
396. 460 (ii) Powdered cellulose agent
397. 407 a Processed Euchema seaweed Thickener, stabilizer
398. 944 Propane Propellant
399. 280 Propionic acid Preservative
400. 310 Propyl gallate Antioxidant
401. 216 Propyl p-hydroxybenzoate Preservative
Humectant, wetting
agent,
402. 1520 Propylene glycol dispersing agent
403. 405 Propylene glycol alginate Thickener, emulsifier
Propylene glycol esters of fatty
404. 477 acids Emulsifier
flavour
405. 1101 (i) Protease Enhancer
- 600 -
flavour
406. 1101 Proteases Enhancer
407. 999 Quillaia extracts foaming agent
408. 104 Quinoline yellow Colour
409. 128 Red 2G Colour
410. 161 f Rhodoxanthin Colour
411. 101 (i) Riboflavin Colour
412. 101 (ii) Riboflavin 5' -phosphate, sodium Colour
413. 101 Riboflavins Colour
414. 908 Rice bran wax glazing agent
415. 161 d Rubixanthin Colour
416. 954 Saccharin (and Na, K, Ca salts) Sweetener
Salts of fatty acids (with base Al, Emulsifier, Stabilizer,
417. 470 Ca, Na, Mg, K and NH4) anti caking agent
418. 166 Sandalwood Colour
419. 904 Shellac glazing agent
420. 551 Silicon dioxide, amorphous anticaking agent
421. 174 Silver Colour
regulator,
422. 262 (i) Sodium acetate Sequestrant
regulator,
423. 262 Sodium acetates Sequestrant
424. 356 Sodium adipates Acidity regulator
gelling
425. 401 Sodium alginate Agent
acidity regulator,
426. 541 Sodium aluminium phosphate emulsifier
Sodium aluminium phosphate- acidity regulator,
427. 541 (i) acidic emulsifier
acidity regulator,
428. 541 (ii) Sodium aluminium phosphate-basic emulsifier
429. 554 Sodium alumino-silicate anticaking agent
430. 301 Sodium ascorbate Antioxidant
431. 211 Sodium benzoate Preservative
acidity
regulator, raising
agent,
Sequestrant, water
432. 452 (iii) Sodium calcium polyphosphate retention
- 601 -
Agent
acidity regulator,
raising agent,
433. 500(i) Sodium carbonate anticaking agent
acidity regulator,
raising agent,
434. 500 Sodium carbonates anticaking agent
435. 466 Sodium carboxymethyl cellulose Stabilizer
Sodium carboxymethyl, cellulose,
436. 469 enzymatically, hydrolysed Thickener, stabilizer
acidity regulator,
Sequestrant,
437. 331 Sodium citrates emulsifier, stabilizer
438. 266 Sodium dehydroacetate Preservative
regulator,
439. 262 (ii) Sodium diacetate Sequestrant
acidity regulator,
Sequestrant,
440. 331 (i) Sodium dihydrogen citrate emulsifier, stabilizer
441. 215 Sodium ethyl p-hydroxybenzoate Preservative
442. 535 Sodium ferrocyanide anticaking agent
443. 237 Sodium formate Preservative
444. 365 Sodium fumarates Acidity regulator
445. 576 Sodium gluconate Sequestrant
acidity regulator,
raising agent,
446. 500 (ii) Sodium hydrogen carbonate anticaking agent
acidity regulator,
447. 350 (i) Sodium hydrogen malate humectant
Preservative,
448. 222 Sodium hydrogen sulphite antioxidant
449. 524 Sodium hydroxide Acidity regulator
450. 316 Sodium isoascorbate Antioxidant
451. 638 Sodium L-Aspartate flavour enhancer
antioxidant synergist,
Humectant, bulking
452. 325 Sodium lactate agent
453. 481 Sodium lactylates Emulsifier, stabilizer
454. 487 Sodium laurylsulphate Emulsifier
acidity regulator,
455. 350 (ii) Sodium malate humectant
acidity regulator,
456. 350 Sodium malates humectant
Preservative,
457. 223 Sodium metabisulphite bleaching agent,
- 602 -
Antioxidant
458. 550 (ii) Sodium metasilicate anticaking agent

459. 219 Sodium methyl p-hydroxybenzoate Preservative
460. 251 Sodium nitrate fixative
461. 250 Sodium nitrite fixative
462. 232 Sodium o-phenylphenol Preservative
463. 481 (ii) Sodium oleyl lactylate Emulsifier, stabilizer
acidity regulator,
Sequestrant,
Stabilizer, water
464. 339 Sodium phosphates retention agent
acidity
regulator, raising
agent,
Sequestrant, water
retention
465. 452 (i) Sodium polyphosphate Agent
466. 281 Sodium propionate Preservative
467. 217 Sodium propyl p-hydroxybenzoate Preservative
acidity regulator,
raising agent,
468. 500 (iii) Sodium sesquicarbonate anticaking agent
469. 550 (i) Sodium silicate anticaking agent
470. 550 Sodium silicates anticaking agent
471. 201 Sodium sorbate Preservative
472. 485 Sodium stearoyl fumarate Emulsifier
473. 481 (i) Sodium stearoyl lactylate Emulsifier, stabilizer
474. 514 Sodium sulphates Acidity regulator
Preservative,
475. 221 Sodium sulphite antioxidant
476. 335 Sodium tartrates Stabilizer, sequestrant
Antioxidant,
477. 539 Sodium thiosulphate sequestrant
478. 200 Sorbic acid Preservative
479. 493 Sorbitan monolaurate Emulsifier
480. 494 Sorbitan mono-oleate Emulsifier
481. 495 Sorbitan monopalmitate Emulsifier
482. 491 Sorbitan monostearate Emulsifier
483. 496 Sorbitan trioleate Stabilizer, emulsifier
484. 492 Sorbitan tristearate Emulsifier
- 603 -
Sweetener,
Humectant,
sequestrant,
Texturizer,
485. 420 Sorbitol and sorbitol syrup Emulsifier
486. 909 Spermacetic wax glazing agent
Antioxidant, colour
487. 512 Stannous chloride retention agent
488. 484 Stearyl citrate Emulsifier, sequestrant
489. 483 Stearyl tartrate flour treatment agent
490. 960 Stevioside Sweetener
491. 363 Succinic acid Acidity regulator
492. 472g Succinylated monoglycerides Sequestrant
493. 446 Succi stearin Emulsifier
494. 955 Sucralose Sweetener
495. 474 Sucroglycerides Emulsifier
496. 444 Sucrose acetate isobutyrate Emulsifier, stabilizer
497. 473 Sucrose esters of fatty acids Emulsifier
Preservative,
498. 220 Sulphur dioxide antioxidant
acidity regulator
499. 513 Sulphuric acid
colour
500. 110 Sunset yellow FCF
Superglycerinated hydrogenated
501. 441 rapeseed oil Emulsifier
502. 309 Synthetic delta-tocopherol Antioxidant
503. 308 Synthetic gamma-tocopherol Antioxidant
anticaking agent,
dusting powder
504. 553 (iii) Talc
Colour, Emulsifier,
Stabilizer, thickener
505. 181 Tannins, food grade
Thickener, stabilizer
506. 417 Tara gum
acidity regulator,
Sequestrant,
507. 334 Tartaric acid (L(+)-) antioxidant synergist
Tartaric acid esters of mono and sequestrant
508. 472 d di-glycerides of fatty acids
509. 102 Tartrazine Colour
antioxidant
510. 319 Tertiary butylhydroquinone
511. 450(v) Tetrapotassium diphosphate
- 604 -
emulsifier, raising
agent, stabilizer
sequestrant, acidity
regulator, water
retention agent
acidity regulator,
raising agent, Seque-
strant, water retention
agent
512 450 (iii) Tetrasodium diphosphate
Sweetener, flavour
enhancer emulsifier
513. 957 Thaumatin

Thermally oxidized soya bean oil
with mono-and di-glycerides of
514. 479 fatty acids Emulsifier
515. 233 Thiabendazole Preservative
antioxidant
516. 388 Thiodipropionic acid
517. 171 Titanium dioxide Colour
emulsifier
518. 413 Tragacanth gum
Humectant
519. 1518 Triacetin
acidity regulator,
texturizer, flour
treatment agent,
raising agent, firming
agent, anticaking
agent, water retention
agent
520. 341 (iii) Tricalcium orthophosphate
521. 1505 Triethyl citrate foam stabilizer
acidity regulator,
anticaking
522. 343 (iii) Trimagnesium orthophosphate Agent
Sequestrant, acidity
regulator,
523. 451 Tri phosphates Texturizer
524. 332 (ii) Tripotassium citrate acidity regulator,
- 605 -
Sequestrant,
Stabilizer
acidity regulator,
texturizer,
Emulsifier, water
retention
525. 340 (iii) Tripotassium orthophosphate Agent
acidity regulator,
Sequestrant,
526. 331 (ii) Trisodium citrate emulsifier, Stabilizer
acidity
regulator, raising
agent,
Sequestrant, water
retention
527. 450 (ii) Trisodium diphosphate Agent
acidity regulator,
Sequestrant,
Stabilizer, water
528. 339 (iii) Trisodium orthophosphate retention agent
529. 100 (ii) Turmeric Colour
530. 153 Vegetable carbon Colour
531. 161 e Violoxanthin Colour
532. 910 Wax esters glazing agent
533. 415 Xanthan gum Thickener, stabilizer
Sweetener,
Humectant,
stabilizer, Emulsifier,
534. 967 Xylitol thickener
535. 107 Yellow 2G Colour
536. 557 Zinc silicate anticaking agent
Supplementary List-Modified Starches
Stabilizer, thickener,
537. 1422 Acetylated di-starch adipate binder
538. 1423 Acetylated distarch glycerol Stabilizer, thickener
539. 1414 Acetylated distarch phosphate Emulsifier, thickener
540. 1401 Acid-treated starch binder
541. 1402 Alkaline treated starch binder
542. 1403 Bleached starch binder
Dextrins roasted starch white Stabilizer, thickener,
543. 1400 and yellow binder
544. 1411 Di-starch glycerol Stabilizer, thickener,
- 606 -
binder
Di-starch phosphate esterified with
sodium trimetaphosphate; esterified Stabilizer, thickener,
545. 1412 with phosphorus oxychloride binder
546. 1443 Hydroxypropyl di-starch glycerol Stabilizer, thickener
547. 1442 Hydroxypropyl di-starch phosphate Stabilizer, thickener
Emulsifier, thickener,
548. 1440 Hydroxypropyl starch binder
549. 1410 Monostarch phosphate binder
Emulsifier, thickener,
550. 1404 Oxidized starch binder
551. 1413 Phosphated di-starch phosphate binder
552. 1420 acetic anhydride Stabilizer, thickener
553. 1421 vinyl acetate Stabilizer, thickener
554. 1450 Starch sodium octenyl succinate binder,
555. 1405 Starches, enzyme-treated thickener
- 607 -
2) Use of Food Additives in Food Products: Food products may contain
additives as specified in the Regulations and in the following tables
Table 1
List of food additives for use in bread and biscuits
Sl.
Name of additive Bread Biscuits
No.
1 2 3 4
A. Acidity regulators
1 Sodium fumarate GMP GMP
2 Potassium malate GMP GMP
3 Sodium hydroxide GMP GMP
4 Acetic acid or Lactic acid 2500 ppm max GMP
5 Citric acid - GMP
6 Malic acid - GMP
7 Tartaric acid - GMP
Emulsifying and
stabilizing agents listed
Emulsifying and stabilizing agents singly or in
B. - in regulation 6.1.6
combination
suitable for this product
may be used.
1 Sucroglycerides - 1000 ppm max

2 Hydroxy Propyl methyl cellulose GMP GMP
3 Sucrose esters of fatty acids GMP GMP
Di- Acetyl tartaric acid esters of mono and di-
4 GMP 10000 ppm max
glycerides
5 Guar gum 5000 ppm max -
6 Sorbitol GMP -
7 Lecithin GMP -
8 Glycerine GMP -
9 Glycerol monostearate GMP -
Sodium steroyl 2 lactylate of

10 Calcium steroyl 2 lactylate 5000 ppm max -
(Singly or in combination)
Polyglycerol esters of fatty acids and polyglycerol

11 2000 ppm max -
esters of interesterified recinoleic acid
C. Improver
100 ppm max (on flour
1 Fungal alpha amylase -
mass basis)
2 Bacterial amylase GMP GMP
3 Amylases and other enzymes - GMP
4 Ammonium persulphate -
mass basis)

5 Calcium phosphate -
mass basis)

6 Calcium carbonate -
mass basis)
- 608 -
50 ppm max (On flour
7 Potassium bromate and/or Potassium iodate -
mass basis)
D. Flour treatment agent
1 Ammonium chloride -
mass basis)

2 L- cystein mono hydrochloride -
mass basis)

3 Ammonium phosphate -
mass basis)
4 Benzoyl peroxide 40 ppm max 40 ppm max
As per regulation 6.1.5
E. Antioxidant -
1 Ascorbic acid GMP GMP

Preservatives/ Mould inhibitors singly or in
F.
combination
1 Calcium or sodium propionate 5000 ppm max -
Sorbic acid or its Sodium, Potassium or Calcium salts
2 1000 ppm max -
(calculated as sorbic acid)
3 Acid calcium phosphate 10000 ppm max -
4 Sodium diacetate 4000 ppm max -
5 Acid sodium pyrophosphate 5000 ppm max -
Colours (can be used singly or in combination
G.
within the specified limits)
a. Natural
1 Chlorophyll -
2 Caramel -
3 Curcumin or turmeric -
4 Beta carotene -
5 Beta apo-8 carotenal -
GMP
6 Methyl ester of Beta apo-8 carotenic acid -
7 Ethyl ester of Beta apo-8 carotenic acid -
8 Canthaxanthin -
9 Riboflavin, Lactoflavin -
10 Annato -
11 Saffron -
b. Synthetic
1 Ponceau 4R -
2 Carmoisine -
3 Erythrosine -
4 Tartrazine - 100 ppm max (singly
or in combination)
5 Sunset Yellow FCF -
6 Indigo carmine -
7 Brilliant blue FCF -
8 Fast green FCF -
H. Artificial sweeteners (Singly)
1 Aspartame 2200 ppm max 2200 ppm max
2 Acesulphame K 1000 ppm max 1000 ppm max
3 Sucralose 750 ppm max 750 ppm max
I. Leavening agents
- 609 -
1 Baking powder GMP GMP
2 Ammonium bi-carbonate GMP GMP
3 Ammonium carbonate 5000 ppm max 5000 ppm max
J. Flavours
Natural flavours and natural flavouring substances/

1 Nature identical flavouring substances/ Artificial - GMP
flavouring substances
K. Flavour improver/ enhancer - GMP

L. Nutrient
1 Calcium and ferrous salts - GMP
2 Potassium iodate - GMP
M. Dough conditioners
1 Sodium bisulphite - GMP
2 Sodium metabisulphite - GMP
N. Yeast GMP GMP
O. Jellifying agents - GMP
- 610 -
2
1
3
2
1
4
3
2
1
1
D
C
B
A
Sl. No.
(TBHQ)
Lecithin
Tocopherol
Gellan gum
Benzoic acid
Antioxidants
Preservatives
Methyl cellulose
Additives
Anticaking agents
Emulsifier/ Stabiliser
Carboxymethyl cellulose
Tertiary butyl hydro quinone
(calculated) as sorbic acid

Sorbic acid and its sodium,
potassium and calcium salts
Butylated hydroxy anisole (BHA)
-
-
-
3
Snacks/ Savouries (Fried
Products):- Chiwda, Bhujia,
GMP
GMP
Dalmoth, Kadubale,
Kharaboondi, Spiced &
0.5% max
0.5% max
Fried dals, banana chips
200 ppm max

200 ppm max
and similar fried products
sold by any name
-
4
GMP Sweets (Carbohydrates

GMP
- 611 -
based and Milk product
based):- Halwa, Mysore
0.5% max
0.5% max
Pak, Boondi Ladoo, Jalebi,
300 ppm max

200 ppm max
200 ppm max
Khoya Burfi, Peda, Gulab
1000 ppm max

Jamun, Rasogolla and
Similar milk product based
sweets sold by any name
-
-
-
-
-
-
-
-
5
Istant mixes such as idli

mix, dosa mix, upma
Table 2
mix, pongal mix,
0.5% max
puliyogare mix, gulab
jamun mix, jalebi mix,
vada mix, .etc
-
-
-
-
-
-
-
-
6
Rice and Pulses based

max Papads
0.1%
-
-
-
-
-
-
-
-
7
List of Food Additives for use in Foods
300
Ready-to-Serve Beverages
max
ppm
Tea/Coffee based
-
-
-
-
-
-
-
-
8
250
max
Chewing gum/ Bubble gum

ppm
-
-
-
-
-
-
-
-
9
only)

confectionery
2% max (in
sugar boiled
confectionery
-
-
-
-
-
-
-
-
-
10
Chocolates
-
-
-
-
-
-
-
-
-
11
Synthetic syrup for

dispensers
-
-
-
-
-
-
-
-
-
12
Lozenges
Carbonates of calcium and
1 - - - - - - - - -
Magnesium
Phosphates of calcium and

2 - - - - - - - - -
Magnesium Not more than
2.0% max,
Silicates of Calcium, Magnesium, singly or in
3 - - - - - - - - -
or Sodium or Silicon dixoide combination
Myristates, palmitates or stearates
4 of aluminium, ammonium, calcium, - - - - - - - - -
potassium or sodium
E Arificial sweeteners (singly)

10000 2000 3000
10000 ppm
1 Aspertame - 200 ppm max - - - ppm ppm ppm -
max
max max max
5000 500 1500

3500 ppm
2 Acesulphame K - 500 ppm max - - - ppm ppm ppm -
max
max max max
3000 500 450

3000 ppm
3 Saccharin Sodium - 500 ppm max - - - ppm ppm ppm -
max
max max max
1500
4 Sucralose - 750 ppm max - - - - - - ppm
max
F Polyols (singly or in combination)
1 Sorbitol - GMP - - - GMP GMP GMP - GMP
2 Manitol - GMP - - - GMP GMP GMP - GMP
3 Xylitol - GMP - - - GMP GMP GMP - GMP
4 Isomalt - - - - - GMP GMP GMP - GMP
5 Lactitol - - - - - GMP GMP GMP - GMP
6 Maltitol - - - - - GMP GMP GMP - GMP
G Glazing agents
- 612 -
1 Shellac - - - - - - - GMP - -
2 Beeswax (white and yellow) - - - - - - - GMP - -
3 Candelilla wax - - - - - - - GMP - -
4 Gum arabic - - - - - - - GMP - -
5 Pectin - - - - - - - GMP - -
H Bulking agents
1 Polydextrose A and N - - - - - - - GMP - -
I Miscellaneous
1 Sodium bicarbonate - - GMP - - - - - - -
2 Sodium acetate - - GMP - - - - - - -
3 Tartaric acid - - GMP - - - - - - -
4 Citric acid - - GMP - - - - - - -
5 Malic acid - - GMP - - - - - - -
- 613 -
Table 3
Food Additives in Foods not specified
Flavour
S. Name of the Emulsifiers/ Anticaking Improver/
Colours Preservatives enhanc Acid regulators Antioxidants
No. product Stabilisers agents Leavening agents
ers
1 2 3 4 5 6 7 8 9 10
1 Desert jelly Carageenan GMP - - - -
Carageenan-
Singly- GMP
Pectin- Singly-
GMP Mono and
diglycerides of
Dairy based drinks, fatty acids –
flavoured and/ or Singly – GMP
fermented (e.g lecithin – Singly
chocolate, milk, GMP sodium
2 - - - - - - -
cocoa, eggnog) alginate and
UHT sterilized milk calcium alginate –
shelf life more than singly GMP,
three months Xantham Gum,
singly- GMP,
Microcrystalline
cellulose singly
GMP, Guar Gum-
Singly - GMP
Titanium Dioxide
100 ppm
maximum,
Ponceau 4R
Sodium
Powdered Soft carmoisine/
Aluminium
Drink concenterate Erythrosine/
3 - - - Silicate – - - -
mix/ fruit beverage Tartrazine/ Sunset
0.5%
drink Yellow FCF/ Indigo
maximum
Carmine/ Brilliant
Blue FCF/ fast
green FCF 100 ppm
maximum
- 614 -
Di-
Sodiu
m5
Guanyl
ate
Soups, Bullions and (Di–
4 - - - - - - -
Taste Makers Sodiu
m
5-
Inosina
te)-
GMP
Ponceau 4R/
carmoisine/Erythros
ine/
Custard Powder,
Tartrazine/Sunset
Jelly Crystal,
5 Yellow FCF/ Indigo - - - - - - -
icecandy, Thread,
Carmine/ Brilliant
Candies, Wafers
Blue FCF/ fast
green FCF-100 ppm
maximum
Ponceau
4R/carmoisine/ TBHQ
Erythrosine/ Edible Gums ( (tertiary
Flavour Emulsion, Tartrazine/ Arabic and butyl hydro
Flavour Paste ( for Sunset Yellow FCF/ Benzoic Acid Gum ghatti), quinine and
6 carbonated and Indigo Carmine/ including salt glycerols esters of - - - - BHA
non carbonated Brilliant Blue FCF/ thereof GMP wood resins (butylated
water only) fast green FCF 100 (ester gum ) - hydroxyl
ppm maximum as GMP anisole) –
per instructions on max 0.01%
the label
Sausages and
Sausage meat
Sulphur dixoide- 450
7 containing raw - - - - - - -
ppm max
meat, cereals and
condiments
- 615 -
Corn flour and such Sulphur dixoide- 100
8 - - - - - - -
like starches ppm max

9 Corn syrup - - - - - - -
ppm max
Canned rasgolla
(the cans shall be
internally lacquered
10 - Nisin-5 ppm maximum - - - - - -
with sulphur
dioxide resistant
lacquer)

11 Gelatin - - - - - - -
ppm max
Sulphur dixoide- 70
12 Beer - - - - - - -
ppm max

13 Cider - - - - - - -
ppm max

14 Alcoholic wines - - - - - - -
ppm max

15 Non Alcoholic wines - - - - - - -
ppm max
Sulphur dixoide- 70 ppm

Ready-to-serve
16 - max or Benzoic acid- - - - - - -
beverages
120 ppm max
Benzoic acid- 120 ppm

17 Brewed ginger beer - - - - - - -
max
Benzoic Acid- 450 ppm

18 Coffee extract - - - - - - -
maximum
Danish tinned Benzoic Acid- 50 ppm

19 - - - - - - -
caviar maximum
- 616 -
Sulphur dioxide- 2000
20 Dried ginger - - - - - - -
ppm maximum
Sorbic Acid including

Sodium, Potasium and
21 Flour confectionery - Calcium Salt Calculated - - - - - -
as Sorbic Acid)- 1500
ppm maximum
Sorbic Acid- only
Smoked fish (in wrapper may be
22 - - - - - - -
wrappers) impregnated with Sorbic
Acid
Dry mix of Sulphur dioxide- 100
23 - - - - - - -
rasogollas ppm maximum
Sorbic Acid- 1500 ppm

24 Preserved chapatis - - - - - - -
maximum
Sorbic acid and its
sodium potassium and
calcium salts (calculated
as sorbic acid)-1000
ppm maximum or
25 fat spread - - - - - - -
Benzoic Acid and its
sodium and potassium
salts (Calculated as
benzoic acid) or both-
1000 ppm maximum
Potassium Sorbate
(Calculated as Sorbic
26 Prunes - - - - - - -
Acid)- 1000 ppm
maximum
Ammonia Carbonate-
Bakes food 5000ppm maximum
27 confections and - Ammonium Bi- - - - - - -
bakes foods carbonate- GMP, Baking
powder-GMP
- 617 -
Sodium Diacetate-
2500ppm maximum or
Flour for baked
28 - Methyl propyl hydroxy - - - - - -
foods
Benzoate- 500 ppm
maximum
Fruit, fruit pulp or

juice (not dried) for
conversion into jam
29 - - - - - -
or crystallised
glace or cured fruit
or other products

(a) Cherries - - - - - - -
ppm maximum
(b) Strawsberries
and - - - - - - -
ppm maximum
Raspberries

(c) Other fruits - - - - - - -
ppm maximum
(d) Dehydrated Sulphur dioxide- 2000

- - - - - - -
Vegetables ppm maximum
Nisin-12.5 ppm
30 Paneer - - - - - - -
maximum
Sodium Bacterial Amylase

Sucroglycerides
Sorbic Acid including fumarate, Baking Powder,
(only In cakes),
Sodium, Potassium and Potassium Ammonium
Hydroxypropyl
31 Cakes and Pastries - Calcium Salt (Calculated - - Malate, bicarbonate- -
Methyl Cellulose,
as Sorbic Acid)- 1500 Sodium GMP, Ammonium
Sucrose esters of
ppm maximum hydroxide- Carbonate- 500
fatty acids- GMP
GMP ppm maximum
Prepacked Coconut
32 - Nisin-5000 IU maximum - - - - - -
Water
33 Canned Rasogula - Nisin-5.0 ppm maximum - - - - - -
- 618 -
Table 4
List of food additives for use in edible oils and fats
Table
margarine/
Edible
Bakery and
Name of food additive Tallow Lard vegetable oils
industrial
and fats
Margarine/ Fat
spread
1 2 3 4 5 6
A Antioxidant (Singly or in combination)
1 Lecithin GMP GMP GMP GMP
2 Ascorbic acid GMP GMP GMP GMP
Propyl gallate, ethyl gallate, Octyl gallate, Dodecyl gallate or 100 ppm max 100 ppm max 100 ppm max 200 ppm max
3
a mixture thereof
4 Butylated Hydroxy Anisole (BHA) 200 ppm max 200 ppm max 200 ppm max 200 ppm max
Any combination of propl gallate, BHA within limits of gallate

5 200 ppm max 200 ppm max 200 ppm max 200 ppm max
and BHA
6 Natural and synthetic tocopherols GMP GMP GMP GMP
7 Ascorbyl palmitate/ stearate singly or in combination 500 ppm max 500 ppm max 500 ppm max 500 ppm max
GMP GMP GMP GMP

8 Citric acid, Tartaric acid, Gallic acid
9 Resin guinace 100 ppm max 100 ppm max 100 ppm max 500 ppm max
- 619 -
10 TBHQ 200 ppm max 200 ppm max 200 ppm max 200 ppm max
B. Antioxidant Synergist
1 Sodium citrate GMP GMP GMP GMP
2 Isopropyl citrate mixture 100 ppm max, 100 ppm max, 100 ppm max, 100 ppm max,
3 Phosphoric acid Singly or in Singly or in Singly or in Singly or in
4 Monoglyceride citrate combination combination combination combination
C. Antifoaming agents
Dimethyl polysiloxane singly or in combination with silicon
1 10 ppm max 10 ppm max 10 ppm max -
dioxide
D. Emulsifying agents
1 Mono and di glycerides of fatty acids - - - GMP
Mono and di glycerides of fatty acids esterified with acetic,

10g/kg max
2 acetyl tartric, citric, lactic, tartaric acids and their sodium - - -
and calcium salts
3 Lecithin - - - GMP
4 Polyglycerol esters of fatty acids - - - 5g/kg max
5 1,2- Propylene glycol esters of fatty acids - - - 20g/kg max
10g/kg max
6 Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate - - -
10g/kg max
7 Sucrose esters of fatty acids - - -
E. Preservatives (Singly or in combination)

1 Sorbic acid - - -
Sodium/ Potassium/ Calcium sorbate expressed as Sorbic
2 - - - 1000 mg/kg max:
acid
Table maragrine/
3 Benzoic acid - - - Fat spread
4 Sodium/ Potassium/ benzoate expressed as Benzoic acid - - -
F. Natural colours
- 620 -
25 mg/kg max:
1 Beta carotene - - - Table maragrine/
Fat spread
20 mg/kg max:
2 Annatto extracts (as bixin/ norbixin) - - - Table maragrine/
Fat spread
5 mg/kg max:
3 Curcumin or turmeric (As curcumin) - - - Table maragrine/
Fat spread
25 mg/kg max:
4 Beta - apo - 8' - carotenal - - - Table maragrine/
Fat spread
25 mg/kg max:
5 methyl and ethyl esters of beta - apo - 8' - carotenoic acid - - - Table maragrine/
Fat spread
G. Acidity regulators
GMP: Table
1 Citric acid - - - maragrine/ Fat
spread
- 621 -
GMP: Table
2 Lactic acid - - - maragrine/ Fat
spread
GMP: Table
3 Sodium and potassium salt of citric and lactic acid - - - maragrine/ Fat
spread
50 mg/kg max:
4 Calcium disodium ethylene diamine tetra acetate - - - Table maragrine/
Fat spread
H. Flavours
Natural flavours and natural flavouring substances/ Nature GMP: Table

1 identical flavouring substances/ Artificial flavouring - - - maragrine/ Fat
substances spread
4 mg/kg max:
Table maragrine/
2 Diacetyl - - -
Fat spread
- 622 -
Table 5
List of Food Additives for use in Fish and Fish Products
Canned
Frozen Salted Frozen Canned Canned Canned Canned Frozen
Name of the Additive Frozen shrimps Tuna and
Lobsters Fish finfish finfish Shrimps Sardines Crab meat Fish Fillets
Bonito
A Antioxidants
1 Ascorbic Acid GMP - - - - - - - - -
2 Sodium and Potassium
Associate singly or in
combination expressed 1 gm/kg 1 gm / kg
as Ascorbic acid - 1gm/kg - - - - - -
maximum maximum
B Acidifying Agents
1 Acetic Acid - - - - GMP - GMP GMP - -
2 1 gm/kg
maximum
in minced
- GMP GMP GMP GMP GMP
fish flesh
only
Citric acid GMP - -
3 Lactic Acid - - - - GMP - GMP GMP - -
C Moisture Retention Agents singly or in combination including natural phosphate expressed as P 2O5
1 Sodium polyphosphate 10 gms/kg 10 gms/kg 10 gms/kg
expressed as P2O5 - - - - - maximum maximum maximum
expressed expressed expressed
2 as P2O5 as P2O5 as P2O5
Potassium 100gms/kg 100gms/kg (including (including (including
Polyphosphate expressed - - - - -
maximum maximum natural natural natural
as P2O5 phosphate) phosphate) phosphate)
3 Calcium polyphosphate
expressed as P2O5 - - - - -
4 850 mg/kg
- - - - - - - - -
Orthophosphoric acid maximum
- 623 -
Canned
Frozen Frozen Canned Canned Canned Canned Frozen
Name of the Additive Frozen shrimps Salted Fish Tuna and
Lobsters finfish finfish Shrimps Sardines Crab meat Fish Fillets
Bonito
D Preservatives
1 Potassium bisulphate
100mg/kg
expressed as Sulphur - - - - - - - -
100mg/kg maximum
dioxide
maximum raw raw edible
2. Potassium Sulphite
edible 30mg/kg
expressed as sulphur - - - - - - - -
30mg/kg maximum
dioxide
maximum cooked
3. Sodium metabisulphate
cooked product. product.
expressed as sulphur - - - - - - - -
Singly or in Singly or in
sulphur dioxide
combination combination
4. Sodium sulphite
expressed as SO2 cooked
expressed as sorbic - - - - - - - -
product
acid
5. Sodium sorbate
expressed as sorbic - -
acid 200 mg/kg
maximum
6. Calcium sorbate
singly or in
expressed as sorbic - -
combination
acid
expressed
7. Potassium sorbate
as sorbic
expressed as sorbic - - - - - - - - -
acid
acid
8. Sorbic Acid - - - - - - - - -
E Colours
1 30 mg/kg
maximum - - - - - - - - -
Ponceau 4 R cooked mass
2. Sunset Yellow - - - - - 30 mg/kg
3. maximum
singly or in
Tartarazine combination
- 624 -
Canned Frozen
Frozen Frozen Canned Canned Canned Canned
Name of the Additive Frozen shrimps Salted Fish Tuna and Fish
Lobsters finfish finfish Shrimps Sardines Crab meat
Bonito Fillets
F. Thickening Agents
1 2.5 gm/kg 2.5 gm/kg
- - - - - - - -
Pectin maximum maximum
2 Tragacanth Gum - - - - - - 20 gm/kg 20 gm/kg --
3. Xanthan Gum - - - - - - maximum maximum --
4. singly or in singly or in
combination combination 5 mg/kg
in packing in packing maximum
- - - - - - -
Sodium/ Potassium/ medium medium as Sodium
Calcium Alginate only only Alginate
5. Carboxy Methyl 25 gm/kg
- - - - - - - - -
Cellulose maximum
G Modified Starches
1 Acid Treated Starch - - - - - - -
2 Alkali Treated Starch - - - - - - -
3 Balanced starched - - - - - - -
4 Distarch adipate
- - - - - - -
acetylated
5 Distarch glycerol - - - - - - -
6 Distarch glycerol
- - - - 60 gm/kg - 60 gm/kg 60 gm/kg - -
acetylated
maximum maximum maximum
7 Distarch glycerol,
- - - - singly or in - singly or in singly or in - -
hydroxypropyl
combination combination combination
8 Distarch phosphate - - - - - - -
in packing in packing in packing
9 Distarch phosphate, medium medium medium
- - - - - - -
acetylated only only only
10 Distarch phosphate
- - - - - - -
hydroxypropyl
11 Monostarch
- - - - - - -
phosphate
12 Oxidized starch - - - - - - -
13 Starch acetate - - - - - - -
14 Starch, hydroxypropyl - - - - - - -
- 625 -
Canned Frozen
Frozen Frozen Canned Canned Canned Canned
Name of the Additive Frozen shrimps Salted Fish Tuna and Fish
Lobsters finfish finfish Shrimps Sardines Crab meat
Bonito Fillets
H Natural Flabours
1 Natural flabours and
natural flavouring - - - - GMP - GMP GMP - -
substances
I Flavour Enhancers
1 500
Monosodium - - - - - - - - mg/kg -
Glutamate maximum
J Seqestering Agents
1. 250
250 mg/kg
Calcium Disodium - - - - - - - mg/kg -
maximum
EDTA maximum
- 626 -
Table 6
LIST OF FOOD ADDITIVES FOR USE IN THERMALLY PROCESSED FRUITS
Custard Apple
Fruit Cocktail/
Pomegranate
Tropical Fruit
Strawberries
Grape Fruits
Raspberries
Pineapple
Fruits not
Additives
Mangoes
specified
Name of
Peaches
Cocktail
Palmito
Orange
Apricot
Papaya
Guava
Plums
Chicu
S.No.
Kenu
Peas
Lichi
Acidifying
Agents
(Singly or in
Combination)
A
-
1 Acetic Acid - - - - - - - - - - - - - - - - - - -
2 Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
-
3 Fumaric Acid - - - - - - - - - - - - - - - - - - -
GMP
4 Lactic Acid - - - - - GMP - - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP
Ant-clouding
B Agent
10
10 ppm
ppm
- - - - - maxi- - - - - - - - - - - -
Methyl maxi-
1 Cellulose mum
mum
Antifoaming
C Agents
10
ppm
- - - - - - - - - - - - - - - - - -
Dimethyl maxi-
1 Polisiloxane mum
D Antioxidant
550 550 550 550 550 550 550 550 550 550 550 550 550 550 550
ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
1 Ascorbic Acid
maxi- maxi-
- - -
maxi-
-
maxi- maxi-
-
maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi-
mum mum mum mum mum mum mum mum mum mum mum mum mum mum mum
Colours (can
be used singly
or in
combination
within the
specified
E limits
- 627 -
Custard Apple
Fruit Cocktail/
Pomegranate
Tropical Fruit
Strawberries
Grape Fruits
Raspberries
Pineapple
Fruits not
Additives
Mangoes
specified
Name of
Peaches
Cocktail
Palmito
Orange
Apricot
Papaya
Guava
Plums
Chicu
S.No.
Kenu
Peas
Lichi
(a) Natural:
- - - -
1 Chlorophyll - - -
- - - -
2 Caramel - - -
Curcumin or - - - -
3 turmeric - - -
- - - -
4 Beta-carotene - - -
Beta apo-8 - - - -
5 carotenal - - -
Methylester of - - - -
Beta-apo-8
6 carotenic acid - - -
Ethylester of - - - -
Beta-apo-8
7 carotenic acid - - -
- - - -
8 Canthaxanthin - - -
Riboflavin, - - - -
9 Lactoflavin - - - 200 200 200 200 200 200 200 200 200 200 200 200 200
- - - -
10 Annatto - - - ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
maxi- maxi- - maxi- - - - maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi-
11 Saffron - - - mum mum mum mum mum mum mum mum mum mum mum mum mum
(b) Synthetic
1 Poncea 4R - - - -
2 Carmoisine - - - -
3 Erythrosine - - - 200 200 - 200 200 200 200 200 200 200 200 200 200 200
4 Tartarzine - - - ppm ppm - ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Sunset Yellow maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi-
5 FCF - - - mum mum - mum mum mum mum mum mum mum mum mum mum mum
Indigo
6 Carmine - - - -
Brilliant Blue
7 FCF - - - -
- 628 -
Custard Apple
Fruit Cocktail/
Pomegranate
Tropical Fruit
Strawberries
Grape Fruits
Raspberries
Pineapple
Fruits not
Additives
Mangoes
specified
Name of
Peaches
Cocktail
Palmito
Orange
Apricot
Papaya
Guava
Plums
Chicu
S.No.
Kenu
Peas
Lichi
Fast Green
8 FCF - - - -
Firming Agents (Singly or in combination)

F
350 350 350 350 350 350 350 350
ppm ppm ppm ppm ppm ppm ppm ppm
- - -
Calcium maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi-
1 Chloride mum mum mum mum mum mum mum mum
350 350 350 350
ppm ppm ppm ppm
- - - - - - -
Calcium maxi- maxi- maxi- maxi- 350 350 350 350 350 350 350 350 350
2 Lectate mum mum mum mum ppm ppm ppm ppm ppm ppm ppm ppm ppm
350 maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi- maxi-
ppm mum mum mum mum mum mum mum mum mum
- - - - - - - - - -
Calcium maxi-
3 Gluconate mum
Calcium
4 Carbonate
- - - - - -
-
- - - -
Calcium
5 Bisulphite
- - - - - -
-
- - - -
G Thickening Agents
1%
Modified m/m
1 Starches
- - - - - - - - - -
maxi-
- - - - - - - - -
mum
- 629 -
Table 7
LIST OF FOOD ADDITIVES IN THERMALLY PROCESSED VEGETABLES
curried vegetables/ ready-

All pulses and dals whole
pastes and other oil seeds
Green Beans/ Wax Bean
Sweet Corn/ Baby Corn
Chestnuts & Chestnut
Seasame and mustard
Other vegetables and

Name of Additives
Niger, Groundnut,
to-eat vegerables
Canned Tomato
Processed Peas
Ladies Finger
Table Onions
Sweet Potato
Mushrooms
Green Peas
Asparagus
Bell Paper
Cauliflour
and splits
Spinach
Carrots
Brinjal
Garkin
Rajma
Garlic
S.No.
Puree
paste
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
A. Acidifying Agents
1 Acetic GMP - GMP G - - - - GMP - GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
Acid M P P P P P P
P
2 Citric GMP GMP GMP G GM GM GMP GMP GMP GM GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
Acid M P P P P P P P P P
P
3 Lactic GMP - - - - - - - GMP - GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
Acid P P P P P P
4 L- GMP GMP GMP G GM GM 10 g/kg 10 g/kg GMP GM GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
Tartaric M P P maximu maximu P P P P P P P
Acid P m m
5 Malic GMP GMP GMP G GM GM GMP GMP GMP GM GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
Acid M P P P P P P P P P
P
B Antioxidants (Singly)
1 Ascorbi - - GMP G - - 300 ppm 300 GMP - GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
c Acid M maximu ppm P P P P P P
P m maxim
um
2 BHA 200 200 200 200 200 200 200 200 200 200 200 200 200 200
3 TBHQ ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
4 Acorbt maxi- maxi- maxi- maxi- maxi- maxi maxi- maxi- maxi maxi maxi maxi maxi maxi-
yl mum mum mum mum mum - mum mum - - - - - mum
Palmita mu mu mu mu mu mu
te m m m m m m
C COLORS (Can be used singly or in combination within the specified Limits
(a) Natural: Singly or in combination
1. - - - - - - - - - - - - - - - - - -
-
mum
maxi
ppm
200
- - - - - - - - - - - - - - - - - - - - -
3 - - - - - - - - - - - - - - - - - -
- 630 -
Seasame and mustard

Name of Additives
Niger, Groundnut,
to-eat vegerables
Canned Tomato
Processed Peas
Ladies Finger
Table Onions
Sweet Potato
Mushrooms
Green Peas
Asparagus
Bell Paper
Cauliflour
and splits
Spinach
Carrots
Brinjal
Garkin
Rajma
Garlic
S.No.
Puree
paste
4 - - - - - - - - - - - - - - - - - -
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
5 - - 200 200 - - - - 200 - - - - - - - - - - - -
6 - - ppm ppm - - - - ppm - - - - - - - - - - - -
maxi- maxi- maxi-
7 - - - - - - - - - - - - - - - - - -
mum mum mum
8 - - - - - - - - - - - - - - - - - -
9 - - - - - - - - - - - - - - - - - -
10 - - - - - - - - - - - - - - - - - -
11 - - - - - - - - - - - - - - - - - -
(b) Synthetic
1 Poncea - 200 - 200 - - - - 200 - - - - - - - - - - - -
4R ppm ppm ppm
2 Carmoi - maxi- - maxi- - - - - maxi - - - - - - - - - - - -
sine mum mum -
3 Erythro - - - - - - mu - - - - - - - - - - - -
sine m
4 Tartarzi - - - - - - - - - - - - - - - - - -
ne
5 Sunset - - - - - - - - - - - - - - - - - -
Yellow
FCF
6 Indigo - - - - - - - - - - - - - - - - - -
Carmin
e
7 Brillian - - - - - - - - - - - - - - - - - -
t Blue
FCF
8 Fast - - - - - - - - - - - - - - - - - -
Green
FCF
D Firming Agents
1 Calciu 0.80 - 0.80 0.8 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350 350
m % % 0% ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Chlorid max max ma maxi- maxi maxi- maxi maxi- maxi maxi- maxi maxi maxi maxi maxi maxi maxi-
- 631 -
Seasame and mustard

Name of Additives
Niger, Groundnut,
to-eat vegerables
Canned Tomato
Processed Peas
Ladies Finger
Table Onions
Sweet Potato
Mushrooms
Green Peas
Asparagus
Bell Paper
Cauliflour
and splits
Spinach
Carrots
Brinjal
Garkin
Rajma
Garlic
S.No.
Puree
paste
e total total x mum mum mum mum - - - - - mum
calciu calciu tota mu mu mu mu mu
m ion m ion l m m m m m
(cont (cont cal
2. Calciu ent - ent ciu - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350 350
m (dices (dices m ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Lactate , , ion maxi- maxi maxi- maxi- maxi- maxi maxi- maxi- maxi maxi maxi maxi maxi maxi-
slices, slices, (co mum - mum mum mum - mum mum - - - - - mum
wedg wedg nte mu mu mu mu mu mu mu
es) es) nt m m m m m m m
0.45 0.45 (di
3. Calciu %
- % ces,
- - - - 350 350 350 350 350 350 350 350 350 350 350 350 350 350
m max max slic ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Glucon (whol (whol es, maxi- maxi maxi- maxi maxi- maxi maxi- maxi maxi maxi maxi maxi maxi maxi-
ate e e we mum mum mum mum - - - - - mum
piece piece dge mu mu mu mu mu
s) s) s) m m m m m
4. Calciu - 0.4 - - - - - - - - - - - - - - - - - -
5%
m ma
Carbon x
ate (w
5. Calciu - hol - - - - - - - - - - - - - - - - - -
m Bi- e
Sulphat pie
ces
e
)
6. Mono - - - - - - - - - - - - - - - - - - -
Calciu
m
Phosph
ate
7 Alumin - - - GMP GMP - - - - - - - - - - - - - -
ium
Potassi
um
Sulphat
e
- 632 -
Seasame and mustard

Name of Additives
Niger, Groundnut,
to-eat vegerables
Canned Tomato
Processed Peas
Ladies Finger
Table Onions
Sweet Potato
Mushrooms
Green Peas
Asparagus
Bell Paper
Cauliflour
and splits
Spinach
Carrots
Brinjal
Garkin
Rajma
Garlic
S.No.
Puree
paste
E Processing Aids
1. Stanno - - - - - - - - 25pp - - - - - - - - - - - - -
us m
Chlorid maxi-
e mum
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
F Thickening Agents
1 Vegeta - 10g/ 10g/ 10 - - - GMP 1% - 10g/k 10g/k 10g/k 10g/ 10g/k 10g/k 10g/ 10g/ 10g/ 10g/ 10g/ 10g/kg
ble kg kg g/k m/m g g g kg g g kg kg kg kg kg maxim
gums maxi maxi g maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi um
(singly mum mum ma mum mum mum mum mu mum mum mu mu mu mu mu
or in xi m m m m m m
combin mu
ation) m
i) Arabic - 10 10 10 - - - GMP 1% - 10 10 10 10 10 10 10 10 10 10 10 10 g/kg
Gum g/kg g/kg g/k m/m g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg maxim
ii) Carrage - maxi maxi g - - - maxi - maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi um
enam mum mum ma mum mum mum mum mu mum mum mu mu mu mu mu
Iii Guar - xi - - - - m m m m m m
Gum mu
iv Carbo- - m - - - -
bbeab
Gum
v Xantha - - - - -
n Gum
2 Alginat - - - - -
es
(singly
or in
- 633 -
to-eat vegerables
-

and splits
-
Rajma
-
Bell Paper
-
Garlic
-
Table Onions
-
Spinach
-
Garkin
-
Sweet Potato
-
Brinjal
-
Cauliflour
-
Ladies Finger
-
Processed Peas
-
Asparagus -
sodiu
mum
maxi
ppm
150
as
m
Niger, Groundnut,
GMP
Seasame and mustard
-
-
paste
Puree
GMP
- 634 -
-
-
Carrots
-
-
Green Peas
-
200
mu
Mushrooms
ma
pp
m
xi
m
-
-
Canned Tomato
diamine
Disodiu
Sodium
or in
aligates
combin
Alginat
Alginat
Alginat
Alginat
Softeni
(Singly
Pectine
Agents
ethylen
Potassi
Ammo
Propyl
Calciu
Calciu
combi
glycol
ation)
nium
Name of Additives
um
ng
es
es
es
m
m
e
s
S.No.
iii
iv
H
vi
G
ii
v
i
to-eat vegerables
-

and splits
-
Rajma
-
Bell Paper
-
Garlic
-
Table Onions
-
Spinach
-
Garkin
-
Sweet Potato
-
Brinjal
-
Cauliflour
-
Ladies Finger
-
Processed Peas
-
Asparagus
Niger, Groundnut,
Seasame and mustard
-
paste
Puree
- 635 -
-
Carrots
-
Green Peas -
-
-
Mushrooms
-
-
-
-
-
Canned Tomato
-
carbona
Sodium
Sodium
nation)
Citrate
Name of Additives
bi-
te
S.No.
1.
2.
Table 8
List of Food Additives for use in food products
Sl. Name of the Tamarind Synthetic Tomato Vineger Carbonat Dehydrat Carbonated Water, Dehydrate Frozen Frozen Fruit Based
No. Additives Pulp Syrups for Puree & ed Fruit ed Fruits Softdrink conc. d Fruit/Fruit Vegetabl Beverage
/Puree & Dispensers Paste Beverage (liquid/powder) Vegetable Products es Mix/Powdered Fruit
Conc. s or fruit Based Beverages
drinks
A ACIDIFYING AGENTS (Singly or in combination)

1 Citric Acid - GMP GMP
- - - - -
2 Fumaric Acid -
- - - - - - -
GMP
3 Lactic Acid - GMP GMP GMP
- - - - - -
4 L-Tartaric Acid - GMP

- - - - - -
5 Malic Acid - GMP

- - - - - -
6 Phosphoric Acids GMP in Cola

GMP in Cola
beverages
- - - - - beverages only
only
B ANTICAKING AGENTS (Singly or in Combinations)

1 Carbonates of
calcium and - - - - - - - -
magnesium
2%
2 Phosphates of
maximum 2%
calcium and - - - - - - - -
in maximum 2% maximum in
magnesium
powders in powders powders only
3 Silicates of calcium, only only
magnesium,
aluminium or - - - - - - - -
sodium or silicon
dioxide
C ANTIOXIDANTS
1 Ascorbic Acid GMP GMP GMP GMP GMP GMP
- - - - -
- 636 -
D COLOURS (Can be used singly or in combination within the specified limits)
(a) Natural:
1. Chlorophyll - - - - - -
2 Caramel - - - - - -
3 Curcumin or
- - - - - -
turmeric
4 Beta-carotene - - - - - -
5 Beta apo-8
- - GMP - - - -
carotenal 200 ppm 100 ppm 100 ppm
Caramel 200 ppm maximum
6 Methylester of Beta- maximum maximum maximum
- - only - - - -
apo-8 carotenic acid
7 Ethylester of Beta-
- - - - - -
apo-8 carotenic acid
8 Canthaxanthin - - - - - -
9 Riboflavin,
- - - - - -
Lactoflavin
10 Annatto - - - - - -
11 Saffron - - - - - -
(b) Synthetic
1 Ponceau 4R - - - - - - -
2 Carmoisine - - - - - - -
3 Erythrosine - - - - - - -
4 Tartarzine - 200 ppm - - 100 ppm - 100 ppm - - -
200 ppm maximum
5 Sunset Yellow FCF - maximum - - maximum - maximum - - -
6 Indigo Carmine - - - - - - -
7 Brilliant blue FCF - - - - - - -
8 Fast green FCF - - - - - - -
E FLAVOURS
1 Natural Flavouring
and Natural
Flavouring
substances / Nature - GMP - - GMP - GMP - - - GMP
identical flavouring
substances /
artificial flavouring
- 637 -
substances
F PRESERVATIVES (Singly or in combination)
1 Benzoic Acid and its
250 ppm
Sodium, Potassium 750 ppm
500 ppm maximu 120 ppm 120 ppm
Salt or both maximu - - - - - -
maximum m in maximum maximum
(Calculated as m
Puree
Benzoic Acid)
2 Sulphur di-oxide 750 ppm
350 ppm maximu 70 ppm 700 ppm 2000 ppm
- - 70 ppm maximum - - 120 ppm maximum
maximum m in maximum maximum maximum
Paste
3 Sorbic acid its Na, K
and Ca salts 300 ppm
(calculated as sorbic max
acid)
G THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS
1 Vegetable Gums
(Singly or in
combination)
Gum Arabic GMP GMP GMP GMP
- - - - - - -
2 Alginates (singly or
in combination
(i) Calcium Alginates - - - - - - - - -
(ii) Potassium Alginates GMP GMP GMP
- - - - - - - -
(iii) Sodium Alginates - - - - - - - - -

3 Pectines GMP GMP GMP
- - - -GMP - - - -
4 Estergum 450 ppm 100 ppm

100 ppm 100 ppm maximum
- maximum - maximum - - -
max
5 Xanthan Gum 0.5%

0.5% maximum 0.5% maximum
- maximum - - - -
6 Alginic Acid GMP GMP GMP GMP

- - - - - - -
7 Quinine (As 450 ppm

100 ppm
Sulphate) - max. subject - - - - - - - 100 ppm maximum
maximum
to 100 ppm in
- 638 -
ready to
serve
beverage
after dilution
8 Gellan Gum GMP GMP
H
500 ppm
Phosforus Penta - - - - - - - - - -
maximum
Oxide
I 400 ppm
- - - - - - - - - -
Nitrozen maximum
J
Sequestrant
100 ppm max in

1 -1000
Sodium hexa meta - - - - - carbonated water - - - -
ppm max
phosphate only.
- 639 -
2
1
6
5
4
3
2
1
B
A
Sl. No.
Acid
Acids
Name of Additives
Dimethyl
L-Tartaric
Mono and
edible oils
Citric Acid
Malic Acid
Lactic Acid
Acetic Acid
Phosphoric
Polysiloxane
diglycerides of
fatty acids and
-
-
-
-
GMP
GMP
GMP
GMP
Candid Crystallised & Glazed Fruit
ANTIFOAMING AGENTS
-
-
-
-
-
GMP
GMP
GMP
Murabba/Preserve
-
-
-
-
Squashes, Crushes, Fruit Syrups,
GMP
GMP
GMP
GMP
Sharbats, Cardial and Barley Water
- 640 -
ACIDIFYING AGENTS (Singly or in combination)
-
-
-
GMP
GMP
GMP
GMP
GMP
Ginger Cocktail (Ginger Beer and

Gingerale)
-
-
-
-
GMP Fruit /vegetable Juice, Pulp, Puree,

GMP
GMP
GMP
with preservatives for industrial use

only
Table 9
-
-
-
-
Concentrated Fruit/ Veg Juice, Pulp

GMP
GMP
GMP
GMP
Puree with preservatives for

industrial use only
-
-
-
-
-
-
GMP
GMP
Cherry (Tharmally Processed)

List of food additives for use in food products
GMP
GMP
GMP
GMP
GMP
GMP
Chutney Fruits and / or Vegetable/

10 ppm
10 ppm
Mango Chutney
maximum
maximum
-
-
-
-
-
Mango Pulp/Puree
GMP
GMP
GMP
-
-
-
-
Fruit Pulp/Puree
GMP
GMP
GMP
GMP
-
-
-
-
-
GMP
GMP
GMP
Pickles
Green Chilli Paste, Ginger Paste,

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Garlic Paste, Onion Paste, Whole

Chilli Paste
C ANTIOXIDANTS
1 Ascorbic Acid - GMP GMP GMP GMP GMP - GMP - GMP - GMP
D COLOURS (Can be used singly or in combination within the specified limits)
(a) Natural:
1 Chlorophyll - - - - - -
2 Caramel - - -
Curcumin or
3 - 200 ppm - -
turmeric
maximum
4 Beta-carotene - (on - - - - -
dilution
Beta apo-8 200 ppm
5 - except - - - - -
carotenal maximum( 200 ppm GMP(clubbed
200 ppm cordial
clubbed maximum(clubbed from a1 to GMP
Methylester of maximum and
from a1 to from a1 to a11) a11)
6 Beta-apo-8 - barley - - - - -
a11)
carotenic acid water) (
clubbed
Ethylester of from a1
7 Beta apo-8 - to a11) - - - - -
carotenic acid
8 Canthaxanthin - - - - - -
Riboflavin,
9 - - - - - -
Lactoflavin
10 Annatto - - - - - -
11 Saffron - - - - - -
(b) Synthetic
1 Poncea 4R 200 ppm - 200 ppm 200ppm - - 200 ppm - - - - -

maximum maximum maximum maximum
2 Carmoisine - - - - - - - -
- 641 -
3 Erythrosine - - - - - - - -
4 Tartarzine - - - - - - - -
Sunset Yellow
5 - - - - - - - -
FCF
Indigo
6 - - - - - - - -
Carmine
Brilliant Blue
7 - - - - - - - -
FCF
Fast green
8 - - - - - - - -
FCF
E FIRMING AGENTS (Singly or in Combination)
Calcium
1 GMP GMP - - - - - -
Chloride
Calcium
2 GMP GMP - - - - - - 350 ppm
Lectate 350 ppm
maximum
maximum
Calcium 350 ppm 350 ppm only on
3 GMP GMP - - - - only on - -
Gluconate maximum maximum fruit/
fruit/vegetable
vegetable
Calcium pieces
4 GMP GMP - - - - - - pieces
Carbonate
Calcium
5 GMP GMP - - - - - -
Bisulphite
F FLAVOURS
Natural
Flavouring
1 and Natural GMP GMP GMP GMP GMP GMP - - - - - -
Flavouring
Substances
Nature
Identical
2 GMP GMP GMP GMP GMP GMP - - - - - -
Flavouring
Substances
G PRESERVATIVES (singly or in combination)
- 642 -
Benzoic Acid
& its Sodium
& Potassium 200 ppm 600 ppm 600 ppm 600 ppm 600 ppm 250 ppm 250 ppm 250 ppm
1 - - - -
Salt or both maximum maximum maximum maximum maximum maximum maximum maximum
(Calculated as
Benzoic Acid)
1000 ppm
maximum
except
Cherry,
1500
Sulphur di- 150 ppm 40 ppm 350 ppm 350 ppm Strawberry, 100 ppm 100 ppm 100 ppm
2 ppm - - -
oxide maximum maximum maximum maximum Raspberry, maximum maximum maximum
maximum
where it
shall be
2000ppm
maximum.
Sorbic Acid
Calcium
Sorbate and 1000
500 ppm 500 ppm 200 ppm 100 ppm 500 ppm 500 ppm
3 Potassium ppm - - - - -
maximum maximum maximum maximum maximum maximum
Sorbate maximum
expressed as
Sorbic Acid
H PROCESSING AIDS
Sodium
Metabi-
2000 ppm
1 Sulphite as - - - - - - - - - - -
maximum
Sulphur
Dioxide
I THICKENING AGENTS
0.5% 0.5% 0.5%
1 Xanthan Gum - - - - - - - - -
maximum maximum maximum
Alginates
2 (Singly or in
combination)
Ammonium
(i) - - GMP - - - - GMP - - - GMP
Alginates
- 643 -
Calcium
(ii) - - - - - - - - -
Alginates
Potassium
(iii) - - - - - - - - -
Alginates
Sodium
(iv) - - - - - - - - -
Alginates
Propyl glycol
(v) - - - - - - - - -
Alginate
3 Pectines - - - - - - - - -
4 Gellan gum GMP
J SOFTENING AGENTS (Singly or in Combination)
Sodium Bi-
1 - - - - - - - GMP - - - GMP
Carbonate
Sodium
2 - - - - - - - GMP - - - GMP
Citrate
- 644 -
Table 10
List of food additives for use in Food products
Sl. Name of Jam/Jellies/ Fruit Fruit Fruit Thermall Tomato Culinary Soyabe Soups Soup powder, Nectars Fruit Vegetable Concentrat
No. Additives Fruit Cheese Marmalad Bar/Toffee Cereal y Ketchup Paste/Other an Fruit powder, Juices Juices ed
es Flakes processe Sauces Sauce Vegetable aspecticaly Fruit/Veg.
d fruit powder, packed Juice
beverage Instant /Pulp/Puree
s/ Fruit Fruit/Vegetable
drinks/re Chutney Mixed
ady to (dry), Culinary
serve Powder,
fruit Seasoning
beverage Mixed Powder
s
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
A ACIDIFYING AGENTS (Singly or in combination)
1 Acetic Acid - - - - - GMP GMP GMP - - - - - -
2 Citric Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
3 Fumaric Acid GMP GMP GMP - GMP 0.3% 0.3% - - - - - - -

maximu maximum
m
4 Lactic Acid - - - - - GMP GMP GMP GMP GMP - - GMP GMP
5 L-Tartaric Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP -
6 Malic Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
7 Phosphoric - - - - - - - - - - - - GMP -
Acids
B ANTICAKING AGENTS (Singly or in combination)
1 Carbonates of - - - - - - - - - - - - -
Calcium and
Magnesium
2% maximum
- 645 -
2 Phosphates of - - - - - - - - - - - - -
calcium and
Magnesium
3 Silicates of - - - - - - - - - - - - -
calcium,
magnesium,
aluminium or
sodium or silicon
dioxide
C ANTIFOAMING AGENTS
1 Dimethyl 10ppm 10ppm - - - - 10ppm - - - - - - 10ppm

Polysiloxane maximum maximum maximum maximum
2 Mono-and GMP GMP - - - - 10ppm - - - - - - 10ppm

diglycerides of maximum maximum
fatty Acids of
edible oils
D ANTIOXIDANTS
1 Ascorbic Acid GMP GMP GMP - GMP GMP GMP - GMP GMP GMP GMP GMP GMP
2 BHA - - - - - - - - - - -
3 TBHQ - - - - - - - - - - -
200
4 Ascrobyl - - - - - - - ppm - - - -
palmitate 200 ppm maxim 200 ppm
maximum um maximum
E. COLOURS (Can be used singly or in combination within the specified limits)
(a) Natural:
1 Chlorophyll - - 100 - - -
GMP for
ppm
2 Caramel - - Caramel - - -
max-
GMP GMP GMP GMP only GMP GMP GMP
- 646 -
3 Curcumin or - - - - -
turmeric
4 Beta-carotene - - - - -
5 Beta apo-8 - - - - -
carotenal
6 Methylester of - - - - -
Beta-apo-8
carotenic acid
7 Ethylester of - - - - -
Beta apo-8
carotenic acid
8 Canthaxanthin - - - - -
9 Riboflavin, - - - - -
Lactoflavin
10 Annatto - - - - -
11 Saffron - - - - -
(b) Synthetic
1 Poncea 4R - - - - - - - -
2 Carmolsine - - - - - - - -
3 Erythrosine - - - - - - - -
4 Tartarzine - - - - - - - -
5 Sunset Yellow - - - - - - - -
FCF
6 Indigo Carmine - - - - - - - -
100
7 Brilliant Blue - 100 ppm - - - ppm - - - -
FCF 200 ppm 200 ppm 100 ppm maximu maxim 100 ppm
maximum maximum maximum m um maximum
- 647 -
8 Fast green FCF - - - - - - - -
F FIRMING AGENTS (Singly or in Combination)
1 Calcium - - - - - - - - - - - -
Chloride
2 Calcium Lectate - - - - - - - - - - - -
3 Calcium - - - - - - - - - - - -
Gluconate 350
ppm
4 Calcium - - - - - - - maxim - - - - -
Carbonate 200 ppm um
maximum
5 Calcium for use only - - - - - - - - - - - -
Bisulphite on the fruit
pieces
G FLAVOURS
1 Natural
Flavouring and
Natural
Flavouring
substances /
Nature identical
flavouring
substances / Natural
artificial Flavouri
flavouring ng and
substances Natural
Flavouri
ng
Substan GMP GMP
ces natural natural
only - flavours flavours
GMP GMP GMP - GMP - GMP - - GMP GMP only only -
H FLAVOUR
ENHANCER
1 MSG - - - - - - GMP - GMP GMP - - - -

(Enhancer)
I PRESERVATIVES (Singly or in combination) & its Salt
- 648 -
1 Benzoic Acid & 200 ppm 200 ppm 200 ppm - 120 ppm 750 ppm 750 ppm 750 - - -120 - - -
its Sodium & maximum maximum maximum maximu maximu maximum ppm ppm
Potassium Salt m m maxim max
or both um
(Calculated as
Benzoic Acid)
2 Sulphur di-oxide 40 ppm 40 ppm 100 ppm - 70 ppm - - - - 1500 ppm -70 ppm - - -
(Carry over from maximum maximum maximum maximu maximum max
fruit products) m
3 Sorbic Acid and 500 ppm 500 ppm 500 ppm - 300 ppm 100 ppm 100 ppm 100 - - 50ppm - - -
its Cal., Sod., maximum maximum maximum maximu maximu maximum ppm maximu
Pot. Salt m m maxim m 300
(calculated as um ppm
Sorbic Acid) max
J PROCESSING
AIDS
1 Nitrogen and - - - - - - - - - - - GMP GMP GMP

Carbondioxide
K THICKENING AGENTS (Singly or in combination)
1 Modified
Starches 0.5%
maximu 0.5%
m with maximum
declarati with
on on declaration
- - - - - label on label - - - - -
2 Vegetable Gums
(Singly or in 0.5%
combination) maximum of
0.5% final food for
maxim consumption
- - - - - - - - um after dilution - - - -
- 649 -
(i) Arabic Gum - GMP
(for RTS
fruit
beverage
s only)
- - - - - GMP - - - - -
(ii) Carrageenan
- - - - - - GMP - - - - -
(iii) Guar Gum
- - - - - - GMP - - - - -
(iv) Carobabbean
Gum
- - - - - - GMP - - - - -
(v) Xanthan Gum 0.5%
maximu 0.5%
- - - - - m maximum - - - - -
3 Alginates (Singly
or in
combination)
- - - - - - - - - - - - - -
(i) Calcium -
Alginates
(ii) Potassium GMP (for - - - -

Alginates RTS fruit
beverage
s only)
-
(iii) Sodium - - - - -
Alginates
(iv) Propyl glycol - - - - -

Alginate
(v) Alginic acid GMP GMP GMP GMP GMP
4 Pectines GMP (for -GMP -GMP - -

RTS fruit
beverage
GMP GMP GMP GMP s only)- GMP GMP GMP GMP GMP
5 Ester Gum 100 ppm
- - - - - - - - - - - - -
max
6 Gellan Gym - - - - GMP - - - - - - - - -
- 650 -
L Artificial sweeteners and Polyols
1 Aspertame 1000ppm 1000ppm - - - - - - - - - - - -

maximum maximum
2 Sorbitol 30% 30% - - - - - - - - - - - -

maximum maximum
M SOFTENING AGENTS (Singly or in combination)
1 Sodium Bi- - - - - - - - - GMP GMP - - - -

Carbonate
2 Sodium Citrate - - - - - - - - GMP GMP - - - -
N SEQUESTERANT
1 Sodium 1000 1000

hexameta - - - - ppm max - - - - - ppm - - -
phosphate max
- 651 -
Table 11
List of Food Additives for use in food products
Sl. Name of Food Additive Table Olives Raisins Dates Grated Dry Fruits
No. Desiccated & Nuts
Coconut
A. Acidifying Agents (Singly or in combination)
1. Citric Acid 15 gm/kg maximum - - - -
2. L-Tartaric Acid 15 gm/kg maximum - - - -
3. Acetic Acid GMP - - -
4. Lactic Acid 15 gm/kg maximum - - - -
5. Hydrochloric Acid GMP - - - -
B Acidity Regulators
1 Sodium Hydroxide GMP - - - -
2. Potassium Hydroxide GMP - - - -
C Antioxidants
1 L-Ascorbic Acid 0.2 gm/kg maximum - - - -
D Preservatives
1 Sulphur Dioxide, Sodium/ Potassium/ Calcium 1.5 gm/kg - 50 gm/kg 2.0 gm/kg
Sulphite/ bisulphate/ metasulphite expessed as SO2 maximum maximum maximum
only SO2 only SO2
2. Benzoic Acid/ Sodium/ Potassium Benzoate 1 gm/kg maximum - - - -
expressed as Benzoic Acid
3. Sorbic Acid/ Sodium/ Potassium ascorbate expressed 0.5 gm/kg maximum - - - 0.5 gm/kg
as sorbic acid maximum in
dried apricot
E Colour Retention/ Stabilising Agents
1. Ferrous Gluconate 0.15 gm/kg maximum as total iron - - - -
2. Ferrous Lactate 0.15 gm/kg maximum as total iron - - - -
F Flavours
1. Natural flavours and natural flavouring substances GMP - - - -
2. Nature identical flavouring substances - - - -
3. Artificial Flavouring Substances - - - -
G Flavour Enhancers
1. Mono-sodium glucomate 5.0 gm/kg maximum - - - -
H Thickening Agents for Pastes for Stuffing Olives
1. Sodium Alginates 5.0 gm/kg maximum - - - -
2. Xanthan gum 3.0 gm/kg maximum - - - -
3. Caragreenan GMP - - - -
4 Carobeean gum GMP - - - -
5. Guar gum GMP
I Firming Agents for Stuffed Olives
1 Calcium Chloride 1.5 gm/kg maximum as Calcium - - - -
2. Calcium Lactate ions in stuffed end product - - - -
3. Calcium Citrate - - - -
- 652 -
J Miscellaneous
1. Mineral Oil (food grades) - 5 gm/kg - - -
maximum
2. Sorbitol - 5 gm/kg GMP - -
maximum
3. Glycerol - GMP - -
4. Dimethyl Polysiloxane - - - - -
5. Carbon Dioxide GMP - - - -
6 Nitrogen GMP - - - -
7. Cultures of Lactic Acid GMP - - - -
- 653 -
Table 12
List of food additives for use in Sugars and Salt
Edible
Misri, Gur,
common
Jaggery,
Sugar salt/ Khandsari
Dried Plantation
Refined Icing/ Glucose Iodized sugar Khandsari
Name of food glucose white
sugar Powdered dextrose syrup salt/ Iron (Sulphur sugar
additive syrup sugar Cube
sugar fortified sugar), (Desi)
sugar
common Bura sugar
Golden
salt
syrup
A Preservative
40 ppm max
" Sulphur
dioxide may
be present in
an amount
not
exceeding
150 ppm if
the product
is intended
40 ppm
20 ppm max 20 ppm max 70 ppm for the 150 ppm
1 Sulphur dioxide max - 70 ppm max -
max manufacture max
of
confectionery
to be sold
under a label
as specified
under Article
22 of
regulation
4.4.4.rule
42(x)
B Anticaking agents singly or in combination
- 654 -
Carbonates of
1 calcium and - - - - - - -
magnesium
Phosphates of
2 Calcium and - - - - - - -
Magnesium
Silicates of 15g/kg 20g/kg

Calcium, max, singly max, singly
3 Magnesium, or - or in - - - or in - - -
Sodium or silicon combination combination
dioxide (Clubbed (Clubbed
from B1 to from B1 to
B4) B4)
Myristates,
Palmitates or
Stearates of
Aluminium,
4 - - - - - - -
Ammonium,
Calcium,
Potassium or
Sodium
Crystal
C
modifiers
Calcium or
Sodium or
Potassium
Ferrocyanide
1 - - - - - 10 ppm max - - -
singly or in
combination
expressed as
Ferrocyanide
- 655 -
Table 13
List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum
Chocolate- White, Sugar based/

Sl. Chewing gum/
Name of additive Cocoa powder Milk, Plain, Sugar free Lozenges
No. Bubble gum
Composite, Filled confectionery
A Preservatives (Singly or in combination)

Benzoic acid, Sodium and Potassium 1500 ppm max 1500ppm max
1 1500ppm max - 1500ppm max
benzoate
2000 ppm max 150ppm max

2 Sulphur dioxide 2000ppm max 350ppm max 2000ppm max
Sorbic acid and its Calcium, Sodium,

1500ppm max 1000ppm max
3 Potassium Salts (Calculated as 2000ppm max - 1500ppm max
sorbic acid)
Class I preservative as listed under

4 GMP GMP GMP GMP GMP
REGULATION 6.1.4
B Anticaking agents (Singly or in combination)

1 Calcium phosphate - - - -
10 ppm max
2 Silicon dioxide - - - -
(Clubbed from 1 to
3) 10 ppm max
3 Sodium aluminium silicate - - -
C Colours (Can be used singly or in combination within the specified limits but within the sam class, i.e. either natural or synthetic)
(a) Natural (singly or in combination)
1 Chlorophyll -
2 Caramel - Max 100 ppm in
3 Curcumin or turmeric - filled chocolates GMP GMP GMP
4 Beta carotene - only
5 Beta apo-8 carotenal -
- 656 -
Methyl ester of Beta apo-8 carotenin
6 -
acid
Ethyl ester of Beta apo-8 carotenin

7 -
acid
8 Canthaxanthin -
9 Riboflavin, Lactoflavin -
10 Annato -
11 Saffron -
(b) Synthetic colour and inorganic colouring matter (Singly or in combination)
1 Erythrosine -
2 Carmoisine -
3 Ponceau 4R -
4 Fast green FCF - Max 100 ppm in
filled chocolates Max 100 ppm Max 100 ppm Max 100 ppm
5 Indigo carmine - only
6 Brilliant blue FCF -
7 Sunset Yellow FCF -
8 Tartrazine -
9 Titanium dioxide - - 10000ppm max - 10000ppm max
D Flavours (Singly or in combination)
Natural flavour and Natural

flavouring substances/ Nature
1 GMP GMP GMP GMP GMP
identical flavouring substances/
Artificial flavouring substances
2 Vanillin - GMP GMP GMP

1 ppm max singly
or in combination
3 Ethyl vanillin - GMP GMP GMP
E Emulsifier (Singly or in combination)

Mono and di glycerides of edible As provided in the As provided in the
1 GMP GMP
fatty acids standard standards As provided in the
- 657 -
10 gm/ kg max standard
2 Lecithin GMP
Ammonium salts of phosphatidic 10 gm/ kg max

3
acids 10 gm/ kg max
4 Sucrose esters of fatty acids 10 gm/ kg max
5 Polyglycerol polyricinoleate - 5 gm/ kg max
6 Sorbitan monostearate -
7 Sorbitan Tristearate - 10 gm/ kg max
Polyxylethylene sorbitan
8 -
monostearate
9 Carrageenan - -
10 Modified starches - -
11 Glycerol - GMP
F Alkalizing agents (Singly or on combination)
Calcium carbonate
Sodium, Potassium, Calcium,
Calcium carbonate: /magnesium
1 Magnesium and Ammonium -
GMP carbonate: GMP
carbonates
0.5% max on free 0.5% max on free

cocoa (Singly or in cocoa (Singly or in Calcium
Sodium, Potassium, Calcium, Sodium
2 combination) combination) bicarbonate/sodium -
Magnesium bicarbonates as K2CO3 bicarbonate: GMP
bicarbonate: GMP
Sodium, Potassium, Calcium

3 Magnesium and Ammonium - - -
Hydroxide
G Neutralising agents/ Acidulants
- 658 -
2.5 gm/kg as P2O5 2.5 gm/kg max as 1300 ppm max as 22000 ppm max as
1 Phosphoric acid -
on cocoa fraction P2O5 P2O5 P2O5
2 Citric acid GMP GMP GMP GMP GMP
3 L-Tartaric acid 5 gm/kg max 5 gm/kg max 2000 ppm max GMP 3000 ppm max
GMP as buffering
4 Sodium hexametaphosphate - - - -
agent
5 Malic acid - GMP GMP GMP GMP

H Antioxidants
1 BHA - 200 ppm max 100 ppm max - 250 ppm max
2 TBHQ - 200 ppm max 100 ppm max - 250 ppm max
3 Tocopherol - 750 ppm max 500 ppm max GMP 1500 ppm max
4 Ascorbyl palmitate - 200 ppm max - - -
5 Propyl gallate - 200 ppm max - - -
6 L-Ascorbic acid GMP GMP GMP GMP GMP
7 Lecithin GMP GMP GMP GMP GMP
I Jellyfying agents
1 Gelatine (Food grade) - - - -
2 Agar Agar - - - -
GMP
3 Sodium carboxy methyl cellulose - - - -
J Lubricants
1 Talc - - 0.2% max 0.2% max 2% max
2 Icing sugar - - GMP GMP GMP
3 Mineral oil - - 0.2% max 0.2% max 0.2% max

4 Glycerine - - GMP GMP GMP
Paraffin wax or liquid Paraffin (Food
5 - - GMP GMP GMP
grade)
- 659 -
Calcium, Magenesium, sodium salts
6 of Stearic acid, stearic acid (Food - - GMP GMP GMP
grade)
K Miscellaneous
1 Phosphated starch - - - - GMP
- 660 -
1
1
A
Sl. No.
carbonate
and calcium
Name of additives
Calcium salt of
Calcium salt of
Potssium salt of
Potassium salt of
Sodium, Potassium
Sodium, Potassium
Sodium, Potassium
and calcium Citrate
polyphosphoric acid
polyphosphoric acid
and calcium chloride
orthophosphoric acid
-
-
-
-
-
-
-
3
Cheese/ Sliced/ Cut/Shredded cheese
-
-
-
-
-
-
-
4
Processed cheese
-
-
-
-
-
-
-
5
- 661 -
Processed cheese spread
-
-
-
-
-
-
-
6
All types of yoghurts
7
2 g/kg singly or 3 g/kg in

combination max Evaporated milk
Table 14
8
Stabilizers singly or in combination expressed as anhydrous substances
2 g/kg singly or 3 g/kg in

combination max Sweetened condensed milk
-
-
-
-
-
-
-
9
Butter
-
-
-
-
-
-
-
10
Milk fat/Butter oil and Amhydrous milk fat/

Anhydrous butter oil
List of food additives for use in Milk products
Cream powder: 3 g/kg max

Milk powder: Calcium chloride,
11
sodium citrate, Sodium salts of

Milk powder and Cream powder
orthophosphoric acid and
polyphosphoric acid (as linear
phosphate)-3 g/kg max
-
-
-
-
-
-
-
12
Ice cream, Kulfi, Dried icecream mix,

Frozen desserts, Milk ice, Milk lollies , Ice
candy
-
-
-
-
13
GMP
GMP
GMP
Casein products
-
-
-
-
-
-
-
14
Whey powder
-
-
-
-
-
-
-
15
Chhana/ Paneer
Sodium salt of
- - - - - - - GMP - -
Sodium salt of
- - - - - - - GMP - -
polyphosphoric acid
150
5 g/kg 10 g/kg
2 Carrageenan - - - mg/k - - - - - - -
max max
g max
Sodium, Potassium,
3 Calcium and - - - - - - - - - - - - -
Ammonium Alginates
10 g/kg
4 Gelatine - - - - - - - - - - - -
max
2.5 g/kg
5 Lecithins - - - - - - - - - - - -
max
10 g/kg 10 g/kg
6 Pectins - - - - - - - - - - -
max max
Sodium
5 g/kg 10 g/kg
7 carboxymethyl - - - - - - - - - - -
max max
cellulose
5 g/kg 10 g/kg
8 Agar - - - - - - - - - - -
max max
5 g/kg 10 g/kg
9 Guar gum - - - - - - - - - - -
max max
5 g/kg 10 g/kg
10 Xanthan gum - - - - - - - - - - -
max max
- 662 -
5 g/kg
11 Tragacanth gum - - - - - - - - - - - -
max
5 g/kg
12 Karaya gum - - - - - - - - - - - -
max
5 g/kg 10 g/kg
13 Furcellaran - - - - - - - - - - -
max max
Propylene glycol 10 g/kg

14 - - - - - - - - - - - -
alginate max
a) Polyglycerol esters
of fattty acids
b) Polyoxyethylene
sorbitan
monolaureate 10 g/kg
15 - - - - - - - - - - - -
c) Polyoxyethylene max
sorbitan tristearate
d) Polyoxyethylene
sorbitan
monostearate
Mono and di
2.5 g/kg 10 g/kg
16 glycerides of fatty - - - - - - - - - - -
max max
acids
10 g/kg
17 Methyl cellulose - - - - - - - - - - - -
max
B Thickener and modifying agent singly or in combination
Microcrystalline 10 g/kg
1 - - - - - - - - - - - -
cellulose max
Modified starched singly or in

C
combination
bje
ma
ion
rat
cla
30
de
kg
1 Acid treated starch - - - - - - - - - - - -
su
g/
to
ct
x
- 663 -
2 Alkali treated starch - - - - - - - - - - - -
3 Bleached starch - - - - - - - - - - - -
Distarch adipate
4 - - - - - - - - - - - -
acetylated
5 Distarch glycerol - - - - - - - - - - - -
Distarch glycerol,
6 - - - - - - - - - - - -
acetylated
Distarch glycerol,
7 - - - - - - - - - - - -
hydroxypropyl
8 Distarch phosphate - - - - - - - - - - - -
Distarch phosphate,
9 - - - - - - - - - - - -
acetylated
Distarch phosphate,
10 - - - - - - - - - - - -
hydroxypropyl
Monostarch
11 - - - - - - - - - - - -
phosphate
12 Oxidised starch - - - - - - - - - - - -
13 Starch acetate - - - - - - - - - - - -
14 Starch hydroxypropyl - - - - - - - - - - - -
D Flavours
1 Vanilla extracts - - - - - - - - - - - - -
2 Vanillin - - - - - - - - - - - - -
3 Ethyl vanillin - - - - - - - - - - - - -
Natural flavours and

GMP GMP
natural flavouring
subject subject
substances/ Nature
4 - - - to - - - - - to - - -
identical flavouring
declarat declarat
substances/ Artificial
ion ion
flavouring substances
Colours (Natural: singly or in

E
combination)
- 664 -
100 100 100 100 100
1 Curcumin ppm ppm ppm - - - ppm - - ppm - - -
max max max max max
100 100 100

50 ppm
2 Riboflavin ppm ppm ppm - - - - - - - -
max
max max max
100 100 100

3 Chlorophyll ppm ppm ppm - - - - - . - - -
max max max
100 100 100

4 Beta carotene ppm - - - - - ppm - - ppm - - -
max max max
100 100 100 100

Carotene (Natural
5 ppm ppm ppm - - - ppm - - - - - -
extract)
max max max max
10-50 10-50 10-50

ppm ppm ppm
max max max
Annatto extract on 20 100
normal normal normal
6 Bixin/ Nor bixin basis - - - ppm - - ppm - - -
to to to
(50:50 ratio) max max
orange orange orange
coloure coloure coloure
d d d
35 100
35 ppm
7 Beta apo-8 carotenal - - - - - ppm - - ppm - - -
max
max max
35 100
Methyl ester of Beta 35 ppm
8 - - - - - ppm - - ppm - - -
apo-8 carotenin acid max
max max
- 665 -
Ethyl ester of Beta
9 - - - - - - - - - - - - -
apo-8 carotenin acid
100
10 Canthaxanthin - - - - - - - - - ppm - - -
max
Caramel colours
11 - - - - - - - - - GMP - - -
(Plain)
Caramel colours 3.0

12 (Ammonium Sulphite - - - - - - - - - g/kg - - -
process) max
E Colours (Synthetic: singly or in combination)
100
a) Ponceau 4R
ppm
b) Carmoisine
max
c) Erythrosine
(only in 100
d) Tartrazine
13 - - - flavoure - - - - - ppm - - -
e) Sunset yellow FCF
d and max
f) Indigo carmine
fruit
g) Brilliant blue FCF
yoghurt
h) Fast green FCF
)
F Acidity regulators
Calcium and
1 magnesium GMP - - - - - - - - - GMP - -
carbonates
Sodium bicarbonate
2 - - - - - - - - - - - - -
and Sodium
- 666 -
carbonate
2000
Sodium and Calcium 2000 ppm
3 - - - - - - ppm - - - - -
hydroxide max
max
4 Sodium phosphate - - - - - - GMP - - - GMP - -
G Preservatives
3000
ppm
max;
Sorbic acid; Sodium, for cut,
Potassium and sliced, 3000 3000 2000
1 Calcium sorbates shredde ppm ppm - - - - - - - - - ppm
expressed as sorbic d max; max; max
acid cheese:
1000
ppm
max
12.5 12.5 12.5 12.5

2 Nisin ppm ppm ppm - - - - - - - - - ppm
max max max max
Propionic acid;
Sodium and calcium
3000 2000
propionate expressed
3 ppm - - - - - - - - - - - ppm
as propionic acid
max max
singly or in
combination
For surface/ Rind treatment
H
only
- 667 -
Sorbic acid;
Potassium and
1 g/kg
1 Calcium sorbates - - - - - - - - - - - -
max
expressed as sorbic
acid
2
mg/dm
square
Pimaricin surface,
2 - - - - - - - - - - - -
(natamycra) not
present
in depth
of 5 mm
I Anticaking agent
a) Cellulose
b) Carbonates of
calcium and
magnesium
c) Phosphates of
calcium and
magnesium
10 g/kg
1 d) Silicates of - - - - - - - - - - - -
max
calcium, magnesium,
aluminium or
sodium; or silicon
dioxide
e) Myristates,
Palmitates and
Stearates of Al, K,
- 668 -
Na, Ca, Ammonium.
Acidifying agents singly or in

J
combination
GMP
40 g/kg 40 g/kg
includin
max max
g
1 Citric acid - with with - - - - - - - - -
sodium
emulsifi emulsifi
potassiu
ers ers
m salts
40 g/kg 40 g/kg
max max
2 Phosphoric acid - with with - - - - - - - - - -
emulsifi emulsifi
ers ers
40 g/kg 40 g/kg
max max
3 Acetic acid - with with - - - - - - GMP - - -
emulsifi emulsifi
ers ers
GMP
40 g/kg 40 g/kg
includin
max max
g
4 Lactic acid - with with - - - - - - - - -
sodium
emulsifi emulsifi
potassiu
ers ers
m salts
- 669 -
40 g/kg 40 g/kg
Sodium bicarbonate/
max max
Calcium carbonate
5 - with with - - - - - - - - - -
expressed as
emulsifi emulsifi
anhydrous substance
ers ers
6 Malic acid (DL-) - - - - - - - - - GMP - - -
L-(+Tartaric acid &

1 g/kg
7 Sodium/ Potassium - - - - - - - - - - - -
max
salts)
Sodium hydrogen
8 - - - - - - - - - GMP - - -
carbonate
a) Sodium/ 2 g/kg
Potassium/ Calcium max
orthophosphate singly
expressed as P2O5 or in
9 - - - - - - - - - - - -
b) Sodium/ combina
Potassium/ Calcium tion
polyphosphate with as
expressed as P2O5 P2O5
K Emulsifiers singly or in combination

phosphorus compound should not
phosphorus compound should not

40 g/kg max except that added
40 g/kg max except that added

(Clubbed together frm 1 to 3)
(Clubbed together frm 1 to 3)

exceed 9 g/kg calculated as
exceed 9 g/kg calculated as
a) Potassium salt of
mono/di and
polyphosphoric acid
Phosphorus
Phosphorus
b) Calcium salt of
1 mono/di and - - - - - - - - - - -
polyphosphoric acid
c) Sodium salt of
mono/di and
polyphosphoric acid
- 670 -
a) Sodium citrate
2 b) Potassium citrate - - - - - - - - - - -
c) Calcium citrate
a) Citric acid with

sodium hydrogen
carbonate and or
calcium carbonate
3 b) Phosphoric acid - - - - - - - - - - -
with sodium
hydrogen carbonate
and or calcium
carbonate
L Antioxidant singly or in combination

0.5 g/kg
1 L- Ascorbic acid - - - - - - - - - - - -
max
0.5 g/kg
max as
500
Ascorbyl palimtate ascorbic
2 - - - - - - - ppm - - - -
Ascorbyl stearate acid only
max
in cream
powder
Alpha tocopherols,
3 - - - - - - - - - - - - -
Mixed tocopherols
100
4 Propyl gallate - - - - - - - ppm - - - - -
max
100
5 Octyl gallate - - - - - - - ppm - - - - -
max
100
6 Ethyl gallate - - - - - - - ppm - - - - -
max
- 671 -
100
7 Dodecyl gallate - - - - - - - ppm - - - - -
max
125
Butylated hydroxy 100 ppm
8 - - - - - - - ppm - - - -
anisole max
max
Antioxidant
M
synergists
1 Citric acid - - - - - - - GMP GMP - - - -
N Miscellaneous
50 g/kg
1 Glycerol - - - - - - - - - - - -
max
- 672 -
APPENDIX B: Microbiological Requirements:
TABLE 1
MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS
Sl Name of the Total Plate E. Coli Staphylococcus Salmonella & Vibro Cholerae Vibro Clostridium
No product count aureus Shigella Parahaemolyticus perfringens
1. Frozen
shrimps or
prawns
Raw Not more that Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 100 / gm
Cooked Not more that Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
one lakh /gm
2. Frozen
Lobsters
Raw Not more that Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
Cooked Not more that Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
one lakh /gm
Frozen Not more that Not more than Not more than
3. Absent in 25 gm Absent in 25 gm Absent in 25 gm __
Frozen Not more that Not more than Not more than
4. Absent in 25 gm Absent in 25 gm Absent in 25 gm __
finfish five lakhs /gm 20/gm 100 / gm
Frozen fish Not more that Not more than Not more than
5 Absent in 25 gm Absent in 25 gm Absent in 25 gm __
fillets or five lakhs /gm 20/gm 100 / gm
minced fish
- 673 -
flesh or
mixtures
thereof
Name of the Total plate E. Coli Staphylococcus

Sl product count aureus Salmonella & Vibro cholerae Vibro Clostridium
No Shigella parahaemolyticus perfringens
6 Dried Shark Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
fins five lakhs / gm 20 / gm 100 / gm
7. Salted fish / Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
dried salted fivelakhs / gm 20 / gm 100 / gm
fish
8. Canned Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25

finfish gm
9. Canned Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm

shrimp
__
Canned
10.
sardines or Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
sardine type
products
__
Canned
11. Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
salmon
Canned crab __
12. meat Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
__
- 674 -
Canned tuna Nil Absent in 25 gm Absent in 25 gm
13. and Bonito Absent in 25 gm Absent in 25 gm Absent in 25 gm
__
- 675 -
TABLE 2*
MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS
Sl No Requirements Ice cream / Cheese / Evaporated Sweetened Butter Butter Oil / Yoghurt / Dahi
Frozen Dessert / Processed Cheese Milk Sweetened Condensed Butter Fat /
Milk Lolly / Ice / Cheese Spread / Condensed Milk Milk Ghee
Candy / Dried All other Cheeses
Ice Cream mix
1 Total Plate Count Not more than Not more than Not more than Not more than Not more than Not more than Not more than
2,50,000 / gm 50,000 / gm 500 / gm 500 / gm 5000 / gm 5000 / gm 10,00,000 / gm
2 Coliform Count Not more than Absent in 0.1 gm Absent in 0.1 Absent in 0.1 Not more than Absent in 1.0 Not more than
10 / gm gm gm 5 / gm gm 10 / gm
3 E. Coli Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1.0
gm
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 gm
gm gm gm
5 Shigella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 gm
gm gm gm
6 Staphylococcus Absent in 1 gm Absent in 1 gm Not more than Not more than Absent in 1 gm Absent in 1 gm Not more than
aureus 100 / gm 100 / gm 100/gm
7 Yeast and Mould Absent in 1 gm Absent in 1 gm Absent in 1 gm Not more than Not more than Absent in 1 gm Not more than
Count 10 / gm 20 / gm 100/gm
8 Anaerobic Spore Absent in 1 gm Absent in 1 gm Not more than 5 Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm
Count / gm
9 Listeria Absent in 1 gm Cheese other than Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm
monocytogens hard cheese:
Absent in 25 gm
Hard cheese:
Absent in 1 gm
- 676 -
Sl No Requirements Milk powder / Edible Casein UHT Milk / Pasteurised Sterilized Milk Khoya / Chhana Chakka /
Cream Powder / Products UHT flavoured Milk / Boiled / / Sterilized / Paneer Srikhand
Whey powder Milk Pasteurised Flavoured
Flavoured milk Milk
1 Total Plate Count Not more than Not more than Nil Not more than Nil Not more than Not more than
50,000 / gm 50,000 / gm 30,000 / gm 50,000 / gm 50,000 / gm
2 Coliform Count Absent in 0.1 Absent in 0.1 gm Absent in 0.1 Absent in 0.1 Absent in 0.1 Not more than Not more than 10
gm gm gm gm 90 / gm / gm
3 E. Coli Absent in 0.1 Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm
gm
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 gm
gm gm gm
5 Shigella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 gm
gm gm gm
6 Staphylococcus Absent in 0.1 Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Not more than Not more than
aureus gm 100 / gm 100 / gm
7 Yeast and Mould Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Not more than Chakka: Not more
Count 250 / gm than 10 / gm
Shrikhand: Not
more than 50 / gm
8 Anaerobic Spore Absent in 1 gm Absent in 1 gm Not more than 5 Absent in 1 gm Not more than Absent in 1 gm Absent in 1 gm
Count / gm 5 / gm
9 Listeria Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm Absent in 1 gm
monocytogens
*The above mentioned standards are deferred till 6th September 2010 and will be enforced after 7th September, 2010.
- 677 -
TABLE 3
MICROBIOLOGICAL PARAMETER FOR SPICES
Sl No Requirements Caraway Cardomom Chillies and Cinnamon Cassia (Taj) Cloves (Laung) Coriander
(Shiahjira) (Elaichi) Capsicum (Lal (dalchini) (Dhania)
Mirchi)
1 Total Plate Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 Absent in 25
gm gm gm gm gm gm
5 Shigella - - - - - - -
6 Staphylococcus - - - - - - -
aureus
7 Yeast and Mould - - - - - - -
Count
8 Anaerobic Spore - - - - - - -
Count
9 Listeria - - - - - - -
monocytogens
Sl No Requirements Cumin (Zeera, Fennel (Saunf) Fenugreek Ginger (Sonth, Mace (Jaipatri) Mustard (Rai, Nutmeg
Kalaunji) (Methi) Adrak) Sarson) (Jaiphal)
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent
gm gm gm in 25 gm
5 Shigella - - - - - - -
- 678 -
aureus
Count
Count
9 Listeria - - - - - - -
monocytogens
Sl No Requirements Pepper Black Poppy (Khas Saffron (Kesar) Turmeric Curry Powder Mixed Masala Aniseed
(Kalimirch) Khas) (Haldi) (Saunf)
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 - - Absent in 25
gm gm
5 Shigella - - - - - - -
aureus
Count
Count
9 Listeria - - - - - - -
monocytogens
Sl No Requirements Ajowan Dried Dried Mango Pepper Garlic Celery Dehydrated Asafoetida Edible
(Bishops seed) Mango Powder White (Lahsun) Onion Common
Slices (Amchur) (Sukha Salt
- 679 -
Pyaj)
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 - - Absent in Absent in - - - -
gm 25 gm 25 gm
5 Shigella - - - - - - -
aureus
Count
Count
9 Listeria - - - - - - -
monocytogens
- 680 -
TABLE 4: Microbiological requirements of food products given below: -
Sl No Products Parameters Limits
1 Thermally processed fruits and a) Total plate count a) Not more than 50 / ml
vegetable products b) Incubation at b) No changes in pH
37°C for 10 days
and 55°C for 7
days
2 a) Dehydrated fruits and Total plate count Not more than 40,000 /
vegetable products gm
b) Soup powders
c) Desiccated coconut
powder
d) Table olives
e) Raisins
f) Pistachio nuts
g) Dates
h) Dry fruits and nuts
3 Carbonated beverages, ready – a) Total plate count Not more than 50 cfu /
to – serve beverages including b) Yeast and mould ml
fruit beverages count Not more than 2.0 cfu /
c) Coli form count ml
Absent in 100 ml
4 Tomato products
a. Tomato juices and (a) Mould count Positive in not more than
soups 40.0 percent of the field
examined
b. Tomato puree and paste (b) Yeast and spores Not more than 125 per 1
/ 60 c.m.m
(a) Mould count Positive in not more than
60.00 percent of the field
examined
Positive in not more than
c. Tomato ketchup and (a) Mould count
40.00 percent of the field
Tomato Sauce examined
Not more than 125 per 1
(b) Yeast and spores / 60 c.m.m
Not more than 10000 /
(c )Total plate Count ml
5 Jam / Marmalade / Fruit jelly / Total plate count Positive in not more than
Fruit Chutney and Sauces 40.00 percent of the field
examined
Yeast and spores Not more than 125 per 1
/ 60 c.m.m
6 Other fruits and vegetables Yeast and mould count Positive in not more than
products covered under item A. 100 count / gm
16 of Appendix B
7 Frozen fruits and vegetables Total plate count Not more than 40,000 /
681
products gm
8 Preserves Mould count Absent in 25 gm / ml

9 Pickles Mould count Absent in 25 gm / ml
10 Fruits Cereal Flakes Mould count Absent in 25 gm / ml
11 Candied and Crystalised or Mould count Absent in 25 gm / ml
Glazed Fruit and Peel
12 a) All Fruits and a. Flat Sour Organisms (i) Not more than 10,000
Vegetable products and cfu / gm for those
ready – to – serve products which have pH
Beverages including Fruit less than 5.2
Beverages and Synthetic (ii) Nil for those
products covered under A. products which have pH
16 of Appendix B more than 5.2
b) Table olives b. Staphylococcus aureus Absent in 25 gm / ml
c) Raisins c. Salmonella Absent in 25 gm / ml
d) Pistachio nuts d. Shigella Absent in 25 gm / ml
e) Dates e. Clostridium botulinum
f) Dry fruits and nuts f. E. Coli Absent in 25 gm / ml
g) Vinegars g. Vibrio Cholera Absent in 1 gm / ml
Absent in 25 gm/ ml
682
APPENDIX C - FORMS
FORM A- Form of Guarantee

(Refer Regulation 10.1)
Invoice No. _____ Place:________

From: _________ Date:_________
To: _________
Date of Nature and quality of Batch Quantity Price

sale article/brand name, if No or
any Code
No.
1 2 3 ` 4 5
I/We hereby certify that food/foods mentioned in this invoice is/are

warranted to be of the nature aqnd quality which it/these
purports/purport to be.
Signature of the manufacturer/Distributor/Dealer
Name and address of

Manufacturer/Packer
(in case of packed article)
Licence No. (wherever applicable)
683
FORM B
(Refer Regulation 7.3.8 (2))
Declaration
I/ We on behalf of .................................................................
solemnly declare that the ghee sold by me / us/ on behalf of ............
....../ ghee used by me / us / on behalf of ............................ in the
preparation of .................................. .Confectionary (including
sweetmeats) is / was from a tin containing ghee of .....................
origin and having "AGMARK" seal. The said tin pertains to batch
number.......................... from Shri/ Shrimati/ Kumari/ Sarvsri
......................................................... on the ....................... as
per invoice / cash/ credit memo.
No...................... Dated.......................
Signature of Trader/ Traders
Date..................................
Place.................................
684
FORM C
(Refer regulation 9.1.2)
CERTIFICATE OF ANALYSIS BY THE REFERRAL FOOD LABORATORY
Certificate No. …………………….
Certificate that the sample , bearing number ……..purporting to
be a sample/of ……….. was received on ………….. with Memorandum No.
……. Dated ………….. From ……… [Name of the Court] ………… for
analysis. The condition of seals on the container and the outer
covering on the receipt was as follows:
………………………………………………………………………………………..
…………………………………………………………………………………………
I …………….. (name of the Director)_ …………….. found the sample
to be ……………….. (Category of food sample) ……………… falling under
item No. ……….. of Chapter 5 of Food Safety and Standards
Regulations, 2010 food. The sample was in a condition fit for analysis
and has been analyzed on ………….. (Give date of starting and
completion of analysis)……………… and the result of its analysis is given
below /*was not in a condition fit for analysis for the reasons given
below:-
Reason:-
……………………………………………………………………………………
Analysis Report:-
(i) Sample Description:-
……………………………………………………………………………………
(ii) Physical Appearance :-

…………………………………………………………………………………….
685
(iii) Label: - …………………………………………………………………………
Sl.No. Name of Results Prescribed

the Method Standards as
of the test per:-
Quality used
Characteristics
(a) Chapter 5
(b) As per label
declaration for
proprietary
foods
(c)As per the
provisions of
the Act and
Regulations, for
both above
1.
2.
3.
4.
5.
6.
Options **
686
Place:
(Signature)
Date:
Director Referral Food Laboratory
(Seal)
687
Form D: Report of the Food Analyst
(Refer Regulation (ii) of 9.2.1)
Report No._______.
Certified that I ___________ (name of the Food Analyst) duly

appointed under the provisions of Food Safety and Standards Act,
2006 (34 of 2006), for _____ (name of the local area) received from
_______* a sample of ____, bearing Code number and Serial Number
_____ of Designated Officer of _____ area* on_________(date of
receipt of sample) for analysis.
The condition of seals on the container and the outer co ering on

receipt was as follows:
____________________________________________
I found the sample to be …….. (category of the sample) falling under
item No.____ of Chapter 5 of Food Safety and Standards Regulations,
2010. The sample **was in a condition fit for analysis and has been
analysed on _____ (give date of starting and completion of analysis)
and the result of its analysis is given below/** was not in a condition
fit for analysis for the reason given below:
Reasons:
………………………………………………............................
...........................................
Analysis report
(i) Sample Description

……………………………….
688
(ii) Physical Appearance
……………………………….
(iii) Label
……………………………….
Sl Quality Nature Result Prescribed standards

No. characteristics of as per
method (a) Chapter 5
of test (b) As per label
used declaration for
proprietary food
(c) As per
provisions of the
Act , rules and
regulations for
both the above.
1.
2.
3.
4.
5.
6.
Opinion***
Signed this _____ day of ______ 20
Address: (Sd/-) Food Analyst.
689
* Give the details of the senders
** Strike out whichever is not applicable
*** When opinion and interpretation are included, document the
basis upon which the opinions/interpretations have been made.
[F.No. 2-15015/30/2010]
V.N. GUAR, Chief Executive Officer
690
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Food Safety and Standards Regulations, 2010

S.NO CONTENTS Pg. No

MINISTRY OF HEALTH AND FAMILY WELFARE

New Delhi, the ………………….., 2010

No. 2-15015/30/2010-FSSAI- the following draft of food Safety

Objections or suggestions, if any, may be addressed to the CEO,

The objections and suggestions which may be received from any

Draft Food Safety and Standards Regulations, 2010

Part 1.1: Title and commencement

Regulation 1.1.1: These regulations may be called the Food

Regulation 1.1.2: They shall extend to the whole of India.

Regulation 1.2.1: In these regulations unless the context

3. ―Date of manufacture‖ means the date on which the food

4. ―Date of packaging‖ means the date on which the food is

5. "District" means a local area as defined by the Authority for the

6. "Infant" means a child not more than twelve months of age;

7. "Licensing Authority‖ means the Designated Officer appointed

8. "Label‖ means any tag, brand, mark, pictorial or other

9. ―Lot number‖ or ―code number‖ or ―batch number‖ means

10. "Multipiece package" means a package containing two or

11. "Non- Vegetarian Food‖ means an article of food which

12. "Nutritional food" means the food claimed to be enriched

13. ―Prepackaged‖ or ―Pre-packed food‖, means food, which is

14. "Principal Display Panel" means that part of the

17. ―Wholesale package‖ means a package containing -

The expressions used in these Regulations but have not been

Part 2.1: Food Authority

Regulation 2.1.1: Salaries and terms and conditions of service of

Part 2.2: Central Advisory Committee

Regulation 2.2.1: Procedure for transaction of business

Part 2.3: Scientific Committee and Panels

Regulation 2.3.1: Procedure for establishment and operations of the

Regulation 2.3.2: Procedure for establishment and operations of the

Part 2.4: Jurisdiction of Designated officer

Part 3.1 Definitions

Regulation 3.1.4 ―Registering Authority‖ means Designated

Part 3.2 Registration and License for Food Business

All Food Business Operators in the country will be registered or

Regulation 3.2.1 Registration of petty food business

(3). The Registering Authority shall consider the application and

(4). In the event of an inspection being ordered, the registration

(5). If registration is not granted, or denied, or inspection not

Provided that registration shall not be refused without giving the

(6). The Registering Authority shall issue a registration certificate

(7). The Registering Authority or any officer or agency specifically

Provided that any person or Food Business Operator carrying on

Provided further that any Food Business Operator holding

(3). License for commencing or carrying on food business, which falls

(4). License for commencing or carrying on food business, which are

Provided further that the Licensing Authority shall ensure

Regulation 3.2.3 Application for license to the Licensing

Regulation 3.2.4 Processing of Application for license

(2). On the receipt of the completed application along with all

(4). On receiving the complete information and documents the

(5). Within a period of 30 days from receipt of an inspection report

Regulation 3.2.5 Procedure for License in certain local areas

Regulation 3.2.6 Commencement of Business

Regulation 3.2.7 Validity and Renewal of Registration and

i. for a period of 1 to 5 years as chosen by the Food Business

Tel No:Mobile No.: