TEA- FSSAI STANDARD, REGULATION LICENSING & FOOD

SAFETY

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 FSSAI

➢ FSSAI – Food Safety and Standard authority of India is a regulatory body

responsible for supervising the safety & standard of food business across
the nation.

➢ To run food and food related business in India, FSSAI certificate or FSSAI
license is mandatory. In today’s world, as people prefer certified food
consumption, FSSAI license can provide the food business with legal
benefits and expansion scope. Not to forget it builds goodwill and trust,
ensures food being wholesome, create consumer awareness.

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 FSSAI REGISTERATION

▪ Every petty Food Business Operator shall register themselves with the
Registering Authority by submitting an application for registration.

▪ The petty food manufacturer shall follow the basic hygiene and safety
requirements provided Schedule 4.

▪ The registration shall be granted by the Registering Authority after being

satisfied with the safety, hygiene and sanitary conditions of the premises.

▪ The Registering Authority or any officer or agency specifically authorized to

carry out food safety inspection of the registered establishments at least
once in a year.

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 TYPES REGISTERATION

1. BASIC REGISTRATION :
✓ Done for those food business operation which have annual turn over less
or equal to than 12 lakh.

2. STATE REGISTRATION :
✓ Done for those food business operation which have annual turn over
between 12 lakh to 20 crore.

3. CENTRAL REGISTRATION :
✓ Done for those food business operation which have annual turn over more
than 20 crore.

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 BASIC REGISTRATION

Every Food Business operator shall register themselves with the registration
authority by submitting an application along with a fee of Rs 100

Filling of an application in form A with Fee Rs 100

Unique application reference number

Registration authority may grant Food

or reject registration, with reason business
to be recorded in writing within 7 operator
If Granted may start
days of receipt of an application
for registration the
business

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 BASIC REGISTRATION

Inspection is ordered within 7 days

If necessary, RA may issue a

notice for inspection

Inspection is done within 30 days If, granted Food business

operator may
start the
Registration granted, FBO may business
If, granted
start the business

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 CENTRAL/STATE REGISTRATION

Filing of application

Unique application reference number

FBO may
start the
business
Required additional information
If no, response after 60
on incomplete application
days.

Unique application id NO Inspection

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 CENTRAL/STATE REGISTRATION

FBO may
Inspection of premise after start the
receiving application & issue If inspection report business
inspection report not processed after 60
days.

Grant of license if all the

formalities completed in 60 days

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 FEE STRUCTURE
Types/ Category Registration -1 Central -1 year Railways -1year
year
New application ₹ 100 ₹7500 ₹2000

Renewal application ₹ 100 ₹7500 ₹2000

License/certificate ₹ 100 ₹7500 ₹2000

modification

Duplicate 10% of the applicable 10% of the 10% of the

certificate/ License certificate fee applicable applicable
certificate fee certificate fee

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 MODIFICATION OF LICENSE

• Food business operator are required to operate any change in the business
to Food Safety Standard authority of India (FSSAI) within a reasonable time.

• Any changes related to kind of business , scale of production, products

category or formulation etc. should follow the regulation.

• Once the FSSAI License or registration (FORM C) has been granted, any
change required in the same requires filling application for the modification
of FSSAI License or Registration .

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 RENEWAL OF FSSAI LICENSE

• The FSSAI license is essential to commence the food business, similarly it

is imperative to renew the license. The license is issued for a validity of 1
year or 5 year, so the business must apply for renewal 30 days prior to the
expiry of current license.

• The FLR is utilized in five regional office for the issue of licenses and
entitlement . They are :

1. North Region – New Delhi

2. Eastern Region – Kolkata

3. North Easter Region – Guwahati

4. Western Region – Mumbai and Kerala

5. Southern Region - Chennai

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 FoSCoS- FSSAI

❖ FoSCoS- Food Safety and Compliance System is a unified application built

on open source platform, with enhanced features, easily configurable and
has architectural capability to meet the envisaged functionalities and
modules.

❖ Overall objectives of FoSCoS are as follows:

✓ Transform from the present FLRS which is only a licensing platform to a

central food safety compliance regulatory platform.

✓ Build a technically advanced integrated application to achieve

interoperability with other applications, capable of higher user traffic, and
has potential for future upgrades and functionalities.

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 FoSCoS- FSSAI

✓ Enhance user performance of the application and make application process

simpler and efficient to promote ease of doing business amongst FBOs.

✓ Achieve minimal physical documentation and streamline business process

flows for FBOs for online application.

✓ Achieve and enable the application to have standardized product approach

rather than text box approach for manufacturers.

✓ Enable application to seed business specific details such as CIN No., PAN
No. and GST No. to ensure 360o profiling and validation of FBOs.

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FoSCoS- FSSAI

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 FSSAI REGULATION FOR TEA

❑ 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. 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.

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 FSSAI REGULATION FOR TEA

❑ 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

"FLAVOURED TEA".

❑ Pectinase enzyme can be added up to a level of 0.2% during manufacture as

processing aid.

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 FSSAI REGULATION FOR TEA

❑ 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.

1 Total Ash (m/m) Not less than 4.0 percent

and not more than 8.0
percent
2 Water Soluble Ash Not less than 45.0 percent of
total ash
3 Alkalinity of water soluble Not less than 1.0 percent
ash expressed as KOH and not more than 3.0
(m/m) percent
4 Acid-insoluble ash (m/m) Not more than 1.0 percent
5 Water extract (m/m) Not less than 32.0 percent
6 Crude Fibre (m/m) Not more than 16.5 percent
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 FSSAI REGULATION FOR TEA

❑ Flavoured tea manufacturers shall register themselves with the Tea Board
before marketing Flavoured tea.

❑ Tea for domestic market may contain added vanillin, flavour upto a
maximum extent of 5% by weight and other flavours upto a maximum extent
as indicated in the table below :

Flavors Percent by weight

(Max)
Cardamom 2.8
Ginger 1.0
Bergamot 2.0
Lemon 1.6
Cinnamon 2.8
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 FSSAI REGULATION FOR TEA

❑ Specifications for Kangra Tea namely:

1 Total ash determined on tea dried to constant weight 4.5 to 9.0 percent by weight
at 100ºC
2 Total ash soluble in boiling distilled water Not less than 34 percent of
total ash
3 Ash insoluble in dilute hydrochloric acid Not more than 1.2 percent
by weight on dry basis.
4 Extract obtained by boiling dried tea ( dried to Not less than 23 percent.
constant weight at 100ºC) with 100 parts of distilled
water for one hour under reflux
5 Alkalinity of water soluble ash expressed as KOH Not less than 1.0 percent
(m/m) and not more than 2.2
percent expressed as K2O on
dry basis.
6 Crude fiber determined on tea dried to constant Not more than 18.5 percent.
weight at 100ºC
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 FSSAI REGULATION FOR TEA

❑ 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 , 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).

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 FSSAI REGULATION FOR TEA

• 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.
1 Total Ash (m/m) Not less than 4.0 percent and
not more than 8.0 percent
2 Water Soluble Ash Not less than 45.0 percent of
total ash
3 Alkalinity of water soluble ash Not less than 1.0 percent and
expressed as KOH (m/m) not more than 3.0 percent
4 Acid-insoluble ash (m/m) Not more than 1.0 percent
5 Water extract (m/m) Not less than 32.0 percent
6 Crude Fibre (m/m) Not more than 16.5 percent
7 Total catechins (m/m) Not less than 9.0 percent and
not more than 19.0 percent
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 ISO 3720 : FOR BLACK TEA AND GREEN TEA

❑ The objective is to specify the plant source from which black tea is to be
manu

❑ Account may be taken of characteristics such as:

➢ Appearance of the tea before preparation of a liquor .

➢ Appearance of the infused leaf.

➢ Appearance, odour and taste of the liquor.

❑ An expert tea taster can assess whether a tea would be unlikely to comply
with the chemical requirements. The ability of the countries that currently do
not follow this standard to adjust would determine their competitiveness and
continued presence in the world tea market.

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 SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER / PROCESSOR

The place where food is manufactured, processed or handled shall comply with

the following requirements:

1. 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.

2. The premises to conduct food business for manufacturing should have

adequate space for manufacturing and storage to maintain overall hygienic
environment.

3. The premises shall be clean, adequately lighted and ventilated and

sufficient free space for movement.

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 SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER / PROCESSOR

4. 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.

5. 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 recognized laboratory.

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 SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER / PROCESSOR

6. 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.

7. 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.

8. 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).

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 SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER / PROCESSOR

9. All Equipments shall be kept clean, washed, dried and stacked at the close
of business to ensure freedom from growth of mould/ fungi and infestation.

10. All Equipments shall be placed well away from the walls to allow proper
inspection.

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

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

13. All food handlers should avoid wearing, false nails or other items or loose
jewellery that might fall into food and also avoid touching their face or hair.

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 SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER / PROCESSOR

14. 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. 14. 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.
15. Eating, chewing, smoking, spitting and nose blowing shall be prohibited
within the premises especially while handling food.
16. All articles that are stored or are intended for sale shall be fit for
consumption and have proper cover to avoid contamination.

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 SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER / PROCESSOR

17. 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.

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

19. Foods while in transport in packaged form or in containers shall maintain

the required temperature.

20. Insecticides / disinfectants shall be kept and stored separately and `away
from food manufacturing / storing/ handling areas.

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 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: [email protected]
Call: 0130-2281089

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