FSSAI REGULATIONS FOR SOYA CHUNKS

WHAT IS FSSAI ??

 The Food safety Standard Authority of India (Fssai) has been Established under

food safety and standard Act 2006, which consolidates various acts and orders

that have hitherto handled food related issues in various ministries and

departments.

 Fssai Has been created for laying down science based standards for articles of

food and regulate their manufacture, storage, distribution, sale and import to

ensure availability of safe and wholesome food for human consumption.

2
 WHY FSSAI REGISTRATION REQUIRED?

 Every food business operator involved in the manufacturing,

processing, storage distribution and sale of food products must

compulsorily obtain FSSAI Registration or License.

 It is a 14-digit registration or a license number which is printed on all the

food packages. The 14 digit registration number gives details about the

assembling state, producer‟s permit.

3
 BENEFITS OF FSSAI LICENSE

 Obtaining a license can provide the food business with legal

benefits, build goodwill, ensure food safety, create consumer

awareness, and assist in business expansion.

 Also it helps regulate, manufacture, storage, distribution and

sale of import food.

4
 FSSAI REGISTRATION & LICENSING

According to Section 31(1) of Food Safety and Standards (FSS) Act, 2006,

 Every Food Business Operator (FBO) in the country is required to be licensed under the Food Safety &
Standards Authority of India (FSSAI).

As per FSS (Licensing & Registration) Regulations, 2011

 Licenses and Registrations are granted to FBOs in a 3 tier system

 Registration - for petty FBOs with annual turnover less than Rs 12 lakhs

 State license - for medium-scale food manufacturers, processor and transporters

 Central License - for large-scale food manufacturers, processor and transporters

FSSAI registration is done online on the FSSAI website through Food Safety Compliance System (FoSCoS)

FoSCoS has replaced the Food Licensing and Registration System (FLRS).

5
 FSSAI REGISTRATION
Petty food business operators are required to obtain FSSAI Registration Certificate

“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) distributes foods including in any religious or social gathering except a
caterer; or

b) 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

• production capacity of food (other than milk and milk products and meat and meat products)
does not exceed 100 kg/ ltr per day

6
 FSSAI LICENSE

Any person or entity that does not classify as a petty food business operator is required to obtain an FSSAI
license for operating a food business in India.

FSSAI License - two types - State FSSAI License and central FSSAI License

Based on the size and nature of the business, the licensing authority would change.

o Large food manufacturer/processors/transporters and importers of food products require central FSSAI
license

o Medium-sized food manufacturers, processor and transporters requires state FSSAI license.

License period: 1 to 5 years as requested by the FBO.

A higher fee for obtaining FSSAI license for more years.

If a FBO has obtained the license for one or two years, renewal may be done, no later than 30 days prior to
the expiry date of the license.
7
 Kind of Business Criteria License/ Fee per annum
Registration

Petty FBO Annual turnover upto Rs.12 Registration Rs.100

lakhs
All Food Manufacturing/ Production Capacity: More than Central License Rs. 7500
Processing units other than Dairy 2 MT per day.
Units, Vegetable Oil, Meat
Processing and Slaughtering
Houses (No Grains, Cereals or
Pulses Milling Units)
All Grains, Cereals, Pulses Milling Production Capacity: 101 State License Rs. 3000
units without any limit on Kgs/Ltrs – 1 MT per Day.
Production capacity
Production Capacity: 1MT - 2 State License Rs. 5000
MT per Day.
Turnover upto Rs. 12 Lakhs per Registration Rs. 100
annum (or) Production capacity
upto 100 Kgs/ Ltrs per day.

8
 FOOD SAFETY AND COMPLIANCE SYSTEM (FOSCOS)

 New food safety compliance online platform launched by FSSAI.

 Active pan-India since 1st November, 2020.

 Replaces the Food Licensing & Registration System (FLRS)

 Envisioned to become a „One point stop‟ for a FBO for any regulatory compliance transaction with

FSSAI

 Has interoperable capabilities to integrate and merge with other FSSAI IT applications for the same

 An unified application built on open source platform, with enhanced features, easily configurable and

has architectural capability to meet the envisaged functionalities and modules.

9
 FEATURES OF FOSCOS RELEVANT TO FBOS

Homepage and login screen made more user friendly.

Smart search option for standardized products and eligibility search for any food business are given.

Feature for filling annual returns online.

Rationalization of required documents KoB wise (vs. complete set of 29 documents previously in FLRS

application).

Clear segregation and grouping of KoBs.

Integration with FoSCoRIS ensures instant access to inspection reports.

Many document-based declarations revised to a check box online declaration.

Enabled to seed business specific details such as PAN no., CIN no. and GST numbers to ensure 360° profiling

and validation of FBO.

10
PROCESS FLOW TO LOG IN ON FOSCOS APPLICATION

For existing FBO

https://foscos.fssai.gov.in/
11
LICENSE/ REGISTRATION APPLICATION FLOW IN FOSCOS

For a new applicant

Filling Form A or B, Submission of Fee
entering basic and the
details including Application
selection of Food
Creation of Product Category
User Id

Selection of Kind
of Business and
Eligibility for
License/
Registration
Starting a New
Uploading of Self-
Application
Attested Documents
and Acceptance of
Declaration
A 17-Digit application reference number is generated for future reference.
12
Process flow for
petty FBO

www.https://foscos.fssai.gov.in/ 13
Process flow of
new application for
License

www.https://foscos.fssai.gov.in/ 14
FBO Dashboard
to follow up
applications

www.https://foscos.fssai.gov.in/ 15
FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND

FOOD ADDITIVES) REGULATIONS, 2011

“2.4.27. Textured Soy Protein (Soy Bari or Soy Chunks or Soy Granules)”

Soy Chunks is obtained by extrusion of defatted soy flour or grits. Textured Soy Protein shall

conform to the following standards, namely:-

S.No. Parameter Limits

1. Moisture (per cent. by mass), Max. 7

2. Protein (N x 6.25) (per cent. on dry matter basis), 50

Min.

3. Fat (per cent. not more than) on dry mass basis 1

Cont…
16
FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND
FOOD ADDITIVES) REGULATIONS, 2011

S. No. Parameter Limits

4. Total Ash (per cent. on dry mass basis), Max. 8

5. Crude Fiber (per cent. on dry mass basis) Max. 3.5

6. Acid Insoluble Ash (per cent. on dry mass basis), Max. 0.3

7. Hexa ne, Max. 10 ppm

8. Urea se Index Value 0.05-0.2 pH

Units rise

17
FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND
FOOD ADDITIVES) REGULATIONS, 2011
2.4.30. Non- fermented soybean products.-

(1). Soybean Beverages and Related Products:

(a) Plain soybean beverage: Plain soybean beverage is the milky liquid, prepared from soybeans by

eluting protein and other components in hot/cold water or other physical means, without adding optional

ingredients. Fibres can be removed from the products.

(b) Composite or mixed or flavoured soybean beverages: Composite or mixed or flavoured soybean

beverages are the milky liquid, prepared by adding optional ingredients to plain soybean beverages. It

includes products such as sweetened soybean beverages, spiced

soybean beverages, salted soybean beverages.

18
FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND
FOOD ADDITIVES) REGULATIONS, 2011

(c) Soybean - based beverages: Soybean - based beverages are the milky liquid products

prepared by adding optional ingredients to soybean beverages, with lower protein content than

composite/ flavoured soybean beverages.

19
GENERAL HYGIENIC AND SANITARY PRACTICES TO BE FOLLOWED BY
FOOD BUSINESS OPERATORS

20
 SANITARY AND HYGIENIC
REQUIREMENTS FOR FOOD MANUFACTURER/PROCESSOR/HANDLER
 The place where food is manufactured, processed or handled shall comply with the
following requirements:

 The premises shall be located in a sanitary place and free from filthy surroundings and
shall maintain overall hygienic environment. All new units shall set up away from
environmentally polluted areas.

 The premises to conduct food business for manufacturing should have adequate
space for manufacturing and storage to maintain overall hygienic environment.

 The premises shall be clean, adequately lighted and ventilated and sufficient free
space for movement.

 Floors, Ceilings and walls must be maintained in a sound condition. They should be
smooth and easy to clean with no flaking paint or plaster.
21
 SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD
MANUFACTURER/PROCESSOR/HANDLER
 The floor and skirted walls shall be washed as per requirement with an effective

disinfectant the premises shall be kept free from all insects.

 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 openings shall be fitted with net or screen, as appropriate to

make the premise insect free.

 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

22
recognized laboratory.
 SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD
MANUFACTURER/PROCESSOR/HANDLER

 Continuous supply of potable water shall be ensured in the premises. In case of

intermittent water supply, adequate storage arrangement for water used in food

or washing shall be made.

 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 provideAd.

 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 food. (Copper or brass vessels shall have proper lining). 23
 SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD

MANUFACTURER/PROCESSOR/HANDLER
All equipment's shall be kept clean, washed, dried and stacked at the close of business
to ensure freedom from growth of mould/ fungi and infestation.

 All equipment's shall be placed well away from the walls to allow proper inspection.

 There should be efficient drainage system and there shall be adequate provisions for
disposal of refuse.

 The workers working in processing and preparation shall use clean aprons, hand
gloves, and head wears.

 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 with food.

24
 SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD
MANUFACTURER/PROCESSOR/HANDLER

 All food handlers shall keep their finger nails trimmed, clean and wash their hands with soap, or

detergent and water before commencing work and every time after using toilet. Scratching of body

parts, hair shall be avoided during food handling processes.

 All food handlers should avoid wearing, false nails or other items or loose jewelry that might fall into

food and also avoid touching their face or hair.

 Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially

while handling food.

25
 SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD
MANUFACTURER/PROCESSOR/HANDLER

 All articles that are stored or are intended for sale shall be fit for consumption and have

proper cover to avoid contamination.

 The vehicles used to transport foods must be maintained in good repair and kept clean.

 Foods while in transport in packaged form or in containers shall maintain the required

temperature.

 Insecticides / disinfectants shall be kept and stored separately and `away from food

manufacturing / storing/ handling areas.

26
 PM-FME Scheme
The objectives of the scheme are:

 Support for capital investment for up-gradation and formalization with registration for GST, FSSAI

hygiene standards and Udyog Aadhar;

 Capacity building through skill training, imparting technical knowledge on food safety, standards &

hygiene and quality improvement;

 Hand holding support for preparation of DPR, availing bank loan and up-gradation;

 Support to Farmer Producer Organizations (FPOs), Self Help Groups (SHGs), producers

cooperatives for capital investment, common infrastructure and support branding and marketing.

 https://mofpi.nic.in/pmfme/docs/SchemeBrochureI.pdf

27
 For More details Contact:

National Institute of Food Technology and Entrepreneurship

and Management
Ministry of Food Processing Industries
Plot No. 97, Sector-56, HSIIDC, Industrial Estate, Kundli,
Sonipat, Haryana-131028

Website: http:www.niftem.ac.in

Email: pmfmecell@niftem.ac.in
Call: 0130-2281089