Final regulations 2010

Food Safety and Standards Regulations, 2010 S.NO Chapter CONTENTS General Pg No Part 1.1 Part 1.2 Title and Commencement Definitions Chapter Food Authority and Transaction of Business Part 2.1 Food Authority Regulation 2.1.1 Regulation 2.1.2 Salaries and terms and conditions of service of employees of Food Authority 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 Regulation 2.3.2 Procedure for establishment and operations of the Scientific Committee Procedure for establishment and operations of the Scientific Panels Part 2.4 Jurisdiction of Designated Officer Chapter Licensing and Registration of Food Businesses Part 3.1 Part 3.2 Definitions Registration and License for Food Business Regulation 3.2.1 Regulation 3.2.2 Regulation 3.2.3 Regulation 3.2.4 Regulaiton 3.2.5 Regulaiton 3.2.6 Regulaiton 3.2.7 Regulaiton 3.2.8 Regulaiton 3.2.9 Regulaiton 3.2.10 Regulaiton 3.2.11 Regulaiton 3.2.12 Regulaiton 3.2.13 Regulaiton 3.2.14 Registration of petty food business License of food business Application for License Processing of Application Procedure for License under certain local areas Validity and Renewal of Registration and License Suspension or cancellation of Registration certificate or License Modifications, expansions, change in premises after grant of license and registration Mode of payment Transfer of Registration certificate or License Appeal Return Food business operator to be bound by Directors Power of Authority to constitute advisory committees SCHEDULES Schedule List of Business falls under the purview of Central Licensing Authority Schedule 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 - Declaration (for both Form A and Form B) Annexure - Documents to be enclosed with new application for license to State/Central Licensing Authority (for Form B only) Annexure - Conditions of License (for Form B only) Form C - License Format -i- Form D - Annual Returns to be filed for business other than milk and milk products Form D - - Part I- Monthly Returns to be filed for milk and milk products business Form D - - Part II- Annual Returns to be filed for milk and milk products business Schedule Fee for Grant/ Renewal of License / Registration / License Fees Schedule 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 Packaging and Labelling Regulations Part 4.1 Packaging Regulation 4.1.1 Regulation 4.1.2 General Requirements Product specific requirements Part 4.2 Labelling Regulation 4.2.1 Regulation 4.2.2 General Requirements Labeling of Pre packaged Foods Part 4.3 Manner of Declaration Regulation 4.3.1 Regulation 4.3.2 Regulation 4.3.3 General Conditions Principal Display Panel The height of numeral in the declaration Part 4.4 Specific Requirements/ Restrictions on manner of labelling Regulation 4.4.1 Regulation 4.4.2 Regulation 4.4.3 Regulation 4.4.4 Regulation 4.4.5 Labelling of infant milk substitute and infant food Labeling of edible oils and fats Labeling of irradiated Food Other Product Specific Requirements Specific restrictions on product labels Part 4.5 Part 4.6 Part 4.7 Restriction on advertisement Exemptions fom labelling requirements Notice of addition, admixture or deficiency in food Chapter Food Product Standards Part 5.1 Dairy products and analogues Regulation 5.1.1 Regulation 5.1.2 Regulation 5.1.3 Regulation 5.1.4 Regulation 5.1.5 Milk Cream Malai Dahi or Curd Chhana or Paneer - ii - 150 202 Regulation 5.1.6 Regulation 5.1.7 Regulation 5.1.8 Regulation 5.1.9 Regulation 5.1.10 Regulation 5.1.11 Regulation 5.1.12 Regulation 5.1.13 Regulation 5.1.14 Cheeses Dairy based Desserts/ Confections Evaporated/Condensed Milk and Milk Products Foods for Infant nutrition Butter, Ghee and Milk fats Chakka and Shrikhand Fermented Milk products Whet Products Casein Products Part 5.2 Fats, oils and fat emusions Regulation 5.2.1 Regulation 5.2.2 Regulation 5.2.3 Regulation 5.2.4 Regulation 5.2.5 Regulation 5.2.6 Regulation 5.2.7 Definitions Oils Interesterified Vegetable Fat Partially Hydrogenated Soyabean Oil Edible Fats Margarine and Fat Spreads Hydrogenated Vegetable Oils Part 5.3 Fruits and Vegetable Products Regulation 5.3.1 Regulation 5.3.2 Regulation 5.3.3 Regulation 5.3.4 Regulation 5.3.5 Regulation 5.3.6 Regulation 5.3.7 Regulation 5.3.8 Regulation 5.3.9 Regulation 5.3.11 Thermally Processed Fruits Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail Thermally Processed Vegetables Thermally Processed Curried Vegetables / Ready to Eat Vegetables Thermally Processed Vegetable soups Thermally Processed Fruits Juices Thermally Processed Vegetable Juices Thermally Processed Tomato Juice Thermally Processed Fruit Nectars Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree Regulation 5.3.12 Regulation 5.3.13 Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree Regulation 5.3.10 Regulation 5.3.14 Regulation 5.3.15 Regulation 5.3.16 Thermally Processed Tomato Puree And Paste Soup Powders Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only: Regulation 5.3.17 Regulation 5.3.18 Regulation 5.3.19 Regulation 5.3.20 Regulation 5.3.21 Regulation 5.3.22 Regulation 5.3.23 Regulation 5.3.24 Regulation 5.3.25 Regulation 5.3.26 Regulation 5.3.27 Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only Tamarind Pulp/Puree And Concentrate Fruit Bar/ Toffee Fruit/Vegetable, Cereal Flakes Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water Ginger Cocktail Synthetic Syrup for use in Dispensers for carbonated water Murabba Candied, Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel Mango Chutney Tomato Ketchup and Tomato Sauce - iii - Regulation 5.3.28 Regulation 5.3.29 Regulation 5.3.30 Regulation 5.3.31 Regulation 5.3.32 Regulation 5.3.33 Regulation 5.3.34 Regulation 5.3.35 Regulation 5.3.36 Regulation 5.3.37 Regulation 5.3.38 Regulation 5.3.39 Regulation 5.3.40 Regulation 5.3.41 Regulation 5.3.42 Regulation 5.3.43 Regulation 5.3.44 Regulation 5.3.45 Regulation 5.3.46 Regulation 5.3.47 Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce Soyabean Sauce Carbonated Fruit Beverages or Fruit Drink Jam Fruit Jelly Fruit Cheese Marmalades Dehydrated Fruits Dehydrated Vegetables Frozen Fruits/Fruit Products Frozen Vegetables Frozen Curried Vegetables/Ready-to-Eat Vegetables Fruit Based Beverage Mix/Powdered Fruit Based Beverage Fruits and Vegetable Chutney Pickles Table Olives Grated Desiccated Coconut Vinegar Nuts and Raisins Bean Part 5.4 Cereal and Cereal Products Regulation 5.4.1 Regulation 5.4.2 Regulation 5.4.3 Regulation 5.4.4 Regulation 5.4.5 Regulation 5.4.6 Regulation 5.4.7 Regulation 5.4.8 Regulation 5.4.9 Regulation 5.4.10 Regulation 5.4.11 Regulation 5.4.12 Regulation 5.4.13 Regulation 5.4.14 Regulation 5.4.15 Atta Maida Semolina (Suji or Rewa) Besan Pearl Barley (Jau) Food Grains Corn Flour (Maize starch) Corn Flakes Custard Powder Macaroni Products Malted and Malt based foods Rolled Oats Solvent Extracted Flour Starchy Foods Bakery Products Part 5.5 Meat and Meat Products Regulation 5.5.1 Regulation 5.5.2 Definitions Meat and Meat Products Part 5.6 Part 5.7 Fish and Fish Products Sweeteners including honey Sweets and Confectionary Regulation 5.7.1 Regulation 5.7.2 Regulation 5.7.3 Regulation 5.7.4 Regulation 5.7.5 Regulation 5.7.6 Regulation 5.7.7 Sugar Misri Honey Ice Lollies or Edible Ices Gur or Jaggery Dextrose - iv - Regulation 5.7.8 Regulation 5.7.9 Regulation 5.7.10 Regulation 5.7.11 Regulation 5.7.12 Regulation 5.7.13 Regulation 5.7.14 Golden Syrup Synthetic Syrup or Sharbat Saccharin Sodium Dried Glucose Syrup Diketopiperazine Acesulfame Potassium Sucralose Part 5.8 Salt, Spices, Condiments and related products Regulation 5.8.1 Regulation 5.8.2 Regulation 5.8.3 Regulation 5.8.4 Regulation 5.8.5 Regulation 5.8.6 Regulation 5.8.7 Regulation 5.8.8 Regulation 5.8.9 Regulation 5.8.10 Regulation 5.8.11 Regulation 5.8.12 Regulation 5.8.13 Regulation 5.8.14 Regulation 5.8.15 Regulation 5.8.16 Regulation 5.8.17 Regulation 5.8.18 Regulation 5.8.19 Regulation 5.8.20 Regulation 5.8.21 Regulation 5.8.22 Regulation 5.8.23 Regulation 5.8.24 Regulation 5.8.25 Regulation 5.8.26 Regulation 5.8.27 Regulation 5.8.28 Regulation 5.8.29 Regulation 5.8.30 Caraway (Shiahjira) Cardamom (Elaichi) Chillies and Capsicum (Lal Mirchi) Cinnamon (Dalchini) Cassia (Taj) Cloves (Laung) Coriander (Dhania) Cumin (Zeera, Kalaunji) Fennel (Saunf) Fenugreek (Methi) Ginger (Sonth, Adrak) Mace (Jaipatri) Mustard (Rai, Sarson) Nutmeg (Jaiphal) Pepper Black (Kalimirch) Poppy (Khas Khas) Saffron (Kesar) Turmeric (Haldi) Curry Powder Mixed Masala Aniseed (Saunf) Ajowan (Bishops seed) Dried Mango Slices Dried Mango Powder (Amchur) Pepper White Garlic (Lahsun) Celery Dehydrated Onion (Sukha Pyaj) Part 5.9 Regulation 5.9.1 Regulation 5.9.2 Regulation 5.9.3 Regulation 5.9.4 Regulation 5.9.5 Regulation 5.9.6 Regulation 5.9.7 Regulation 5.9.8 Part 5.10 Asafoetida Edible Common Salt Beverages (Other than Dairy and Fruits & Vegetable based) Tea Coffee Chicory Coffee - Chicory Mixture Beverages - Alcoholic Beverages Non Alcoholic - Carbonated Mineral Water Packaged Drinking Water Other Food products and Ingredients -v- Regulation 5.10.1 Regulation 5.10.2 Regulation 5.10.3 Regulation 5.10.4 Regulation 5.10.5 Part 5.11 Part 5.12 Baking Powder Catechu Gelatin Silver Leaf Pan Masala Proprietary Foods Irradiation of Food Regulation 5.12.1 Regulation 5.12.2 Regulation 5.12.3 Regulation 5.12.4 Regulation 5.12.5 Regulation 5.12.6 Regulation 5.12.7 Regulation 5.12.8 Definitions Chapter Substances added to Food Part 6.1 Food Additives Regulation 6.1.1 Regulation 6.1.2 Regulation 6.1.3 Regulation 6.1.4 Regulation 6.1.5 Regulation 6.1.6 Regulation 6.1.7 Regulation 6.1.8 Regulation 6.1.9 Regulation 6.1.10 Definitions Dose of Irradiation Requirement for the process of Irradiation Restrictions on Irradiation of Food Record of Irradiation of Food Standards of Irradiated Food Storage, Package and Sale of Irradiated Food Restrictions on sale of Irradiated Food Regulation 6.1.11 Regulation 6.1.12 Regulation 6.1.13 Regulation 6.1.14 Regulation 6.1.15 Regulation 6.1.16 Regulation 6.1.17 Part 6.2 Regulation 6.2.1 Colouring Matter Artificial Sweeteners Preservatives Anti-Oxidants Emulsifying and Stabilising Agents Anticaking Agents Antifoaming agents in edible oils and fats Use of release agents Flavouring agents and related substances Use of Flavours Enhancers Sequestering and buffering agents (acids, bases, and salts) Use of Glycerol Esters of Wood Resins Use of Sucrose Acetate Isobutyrate Use of Lactulose Syrup in foods Other substances to be used in Specified limits Carry over of Food Additives Standards of Additives Food Colours Chapter Prohibition and Regulation of Sales Part 7.1 Part 7.2 Part 7.3 Regulation 7.3.1 Regulation 7.3.2 Regulation 7.3.3 Sale of certain admixtures prohibited Restriction on use of certain ingredients Prohibition and Restriction on sale of certain products Prohibition on sale of food articles coated with Mineral oil Restriction on sale of Carbia Callosa and Honey dew Food resembling but not pure Honey not be marketed as Honey Product not to contain any substance which may be injurious to Health Prohibition of use of Carbide gas in ripening of fruits Sale of fresh Fruits and Vegetables Sale or use for sale of admixtures of Ghee or Butter prohibited Regulation 7.3.4 Regulation 7.3.5 Regulation 7.3.6 Regulation 7.3.7 - vi - 454 509 Regulation 7.3.9 Regulation 7.3.10 Regulation 7.3.11 Regulation 7.3.12 Regulation 7.3.13 Regulation 7.3.14 Regulation 7.3.15 Regulation 7.3.16 Restriction on sale of Ghee having less Reichert value than that specified for the area where such ghee is sold Restriction on sale of Til oil produced in Tripura, Assam and West Bengal Special provisions relating to Vegetable Oil and fat Restriction on sale of Kangra Tea Condition for sale of Flavoured Tea Restriction on sale of Common Salt Use of flesh of naturally dead animals or fowls prohibited Special provisions relating to Milk Restrictions relating to conditions for sale Chapter Contaminants, Toxins and Residues Part 8.1 Part 8.2 Part 8.3 Metal Contaminants Crop Contaminants and Naturally Occuring Toxic Substances Residues Regulation 8.3.1 Regulation 8.3.2 Restriction on the use of Insecticides Antibiotic and other pharma-cologically active substances Chapter Laboratory and Sample Analysis Part 9.1 Referral Laboratory Regulation 9.1.1 Regulation 9.1.2 Regulation 9.1.3 Functions Referral laboratory for State/UT/Local area 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 Part 10.1 Guarantee APPENDIX Appendix A Regulation 7.3.8 525 549 558 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 - vii - Food Safety and Standards Regulations, 2010 In exercise of the powers under section 92 of the Food Safety and Standards Act, 2006 (34 of 2006), the Food Safety and Standards Authority hereby makes the following Regulations CHAPTER – 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 Part 1.2: Definitions Regulation 1.2.1: In these regulations unless the context otherwise requires: “Act” means the Food Safety and Standards Act, 2006 (Act 34 of 2006); “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 satisfactory; “Date of manufacture” means the date on which the food becomes the product as described; “Date of packaging” means the date on which the food is placed in the immediate container in which it will be ultimately sold; "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 categorized on the basis of: • Concentration of specific category of food businesses which may need special attention • Specific risk assessment • Any other specific regulatory requirements “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; "Infant" means a child not more than twelve months of age; "Licensing Authority” means the Designated Officer appointed under section 36 (i) of the Act by the food safety commissioner of the state for the local area and includes an officer to whom powers of issue of a licence has been delegated by the Designated Officer; "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 10 “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 11 "Multipiece package" means a package containing two or more individually packaged or labelled pieces of the same commodity of identical quantity, intended for retail either in individual pieces or packages as a whole 12 “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 the protein, fat and carbohydrates, vitamins and minerals; TABLE 2* MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS Sl No Requirements Total Plate Count Coliform Count E Coli Ice cream / Frozen Dessert / Milk Lolly / Ice Candy / Dried Ice Cream mix Not more than 2,50,000 / gm Not more than 10 / gm Absent in gm Salmonella Cheese / Processed Cheese / Cheese Spread / All other Cheeses Evaporated Milk Sweetened Condensed Milk Sweetened Condensed Milk Butter Butter Oil / Butter Fat / Ghee Yoghurt / Dahi Not more than 50,000 / gm Absent in 0.1 gm Not more than 500 / gm Absent in 0.1 gm Absent in gm Not more than 500 / gm Absent in 0.1 gm Absent in gm Not more than 5000 / gm Not more than / gm Absent in gm Not more than 5000 / gm Absent in 1.0 gm Absent in gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Shigella Absent in 25 gm Absent in 25 gm Absent in 25 gm Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens Absent in gm Absent in gm Absent in 25 gm Absent in 25 gm Absent in gm Absent in 25 gm Absent in 25 gm Absent in gm Absent in gm Absent in gm Not more than 100 / gm Absent in gm Absent in gm Not more than 20 / gm Absent in gm Absent in gm Absent in gm Absent in 25 gm Absent in 25 gm Not more than 100 / gm Not more than 10 / gm Absent in gm Not more than 10,00,000 / gm Not more than 10 / gm Absent in 1.0 gm Absent in 25 gm Absent in gm Not more than 100/gm Not more than 100/gm Absent in gm Absent in gm Absent in gm Absent in gm Absent in gm Absent in gm Absent in gm Not more than / gm Cheese other than Absent in gm hard cheese: Absent in 25 gm Hard cheese: Absent in gm - 660 - Absent in 25 gm Sl No Requirements Milk powder / Cream Powder / Whey powder Edible Casein Products Total Plate Count Coliform Count Not more than 50,000 / gm Absent in 0.1 gm E Coli Salmonella Not more than 50,000 / gm Absent in 0.1 gm Absent in 0.1 gm Absent in 25 gm UHT Milk / UHT flavoured Milk Nil Pasteurised Milk / Boiled / Pasteurised Flavoured milk Not more than 30,000 / gm Absent in 0.1 gm Absent in gm Sterilized Milk / Sterilized Flavoured Milk Nil Absent in 25 gm Absent in 25 gm Absent in gm Absent in gm Absent in 0.1 gm Absent in gm Absent in 25 gm Absent in 25 gm Shigella Absent in 25 gm Absent in 25 gm Absent in 25 gm Staphylococcus aureus Yeast and Mould Count Absent in 0.1 gm Absent in gm Absent in gm Absent in gm Absent in 25 gm Absent in 25 gm Absent in gm Absent in gm Absent in gm Absent in gm Absent in gm Anaerobic Spore Count Listeria monocytogens Absent in gm Absent in gm Absent in gm Absent in gm Absent in gm Not more than / gm Absent in gm Not more than / gm Absent in gm Absent in gm Absent in 0.1 gm Absent in gm Khoya / Chhana / Paneer Chakka / Srikhand Not more than 50,000 / gm Not more than 90 / gm Absent in gm Not more than 50,000 / gm Not more than 10 / gm Absent in gm Absent in 25 gm Absent in 25 gm Not more than 100 / gm Not more than 250 / gm Absent in 25 gm Absent in gm Not more than 100 / gm Chakka: Not more than 10 / gm Shrikhand: Not more than 50 / gm Absent in gm Absent in gm Absent in gm *The above mentioned standards are deferred till 6th September 2010 and will be enforced after 7th September, 2010 - 661 - Absent in 25 gm TABLE MICROBIOLOGICAL PARAMETER FOR SPICES Sl No Requirements Caraway (Shiahjira) Cardomom (Elaichi) Total Plate Count Coliform Count E Coli Salmonella Absent in 25 gm Shigella Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens Absent in 25 gm - Sl No Requirements Total Plate Count Coliform Count E Coli Salmonella Shigella - Chillies and Capsicum (Lal Mirchi) Absent in 25 gm - Cinnamon (dalchini) Cassia (Taj) Cloves (Laung) Coriander (Dhania) Absent in 25 gm - Absent in 25 gm - Absent in 25 gm - Absent in 25 gm - - - - - - - - - - - - - - - - - - - - - - Cumin (Zeera, Fennel (Saunf) Kalaunji) Absent in 25 gm Absent in 25 gm - - - 662 - Fenugreek (Methi) Absent in 25 gm - Ginger (Sonth, Adrak) Absent in 25 gm - Mace (Jaipatri) Absent in 25 gm - Mustard (Rai, Sarson) Absent in 25 gm - Nutmeg (Jaiphal) Absent in 25 gm - Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens Sl No Requirements Total Plate Count Coliform Count E Coli Salmonella Shigella Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens Sl No Requirements - - - - - - - - - - - - - - - - - - - - - - - - - - - - Mixed Masala Pepper Black Poppy (Khas (Kalimirch) Khas) Absent in 25 gm Absent in 25 gm Saffron (Kesar) Absent in 25 gm Turmeric (Haldi) Absent in 25 gm - Curry Powder - - - - Aniseed (Saunf) Absent in 25 gm - - - - - - - - - - - - - - - - - - - - - - - - - Ajowan (Bishops seed) Dried Mango Slices - 663 - Dried Mango Powder (Amchur) Pepper White Garlic (Lahsun) Celery Dehydrated Asafoetida Edible Onion Common (Sukha Salt Pyaj) Total Plate Count Coliform Count E Coli Salmonella Shigella Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens Absent in 25 gm - - - - - Absent in Absent in 25 gm 25 gm - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 664 - TABLE 4: Microbiological requirements of food products given below: Sl No Products Thermally processed fruits and vegetable products a) Dehydrated fruits and vegetable products b) Soup powders c) Desiccated coconut powder d) Table olives e) Raisins f) Pistachio nuts g) Dates h) Dry fruits and nuts Carbonated beverages, ready – to – serve beverages including fruit beverages Tomato products a Tomato juices and soups Parameters a) Total plate count b) Incubation at 37°C for 10 days and 55°C for days Total plate count a) Total plate count b) Yeast and mould count c) Coli form count (a) Mould count b Tomato puree and paste (b) Yeast and spores (a) Mould count c Tomato ketchup and (a) Mould count Tomato Sauce (b) Yeast and spores (c )Total plate Count Jam / Marmalade / Fruit jelly / Fruit Chutney and Sauces Total plate count Yeast and spores Other fruits and vegetables products covered under item A 16 of Appendix B Frozen fruits and vegetables Limits a) Not more than 50 / ml b) No changes in pH Not more than 40,000 / gm Not more than 50 cfu / ml Not more than 2.0 cfu / ml Absent in 100 ml Positive in not more than 40.0 percent of the field examined Not more than 125 per / 60 c.m.m Positive in not more than 60.00 percent of the field examined Positive in not more than 40.00 percent of the field examined Not more than 125 per / 60 c.m.m Not more than 10000 / ml Positive in not more than 40.00 percent of the field examined Not more than 125 per / 60 c.m.m Yeast and mould count Positive in not more than 100 count / gm Total plate count Not more than 40,000 / 665 products 10 11 12 Preserves Pickles Fruits Cereal Flakes Candied and Crystalised or Glazed Fruit and Peel a) All Fruits and Vegetable products and ready – to – serve Beverages including Fruit Beverages and Synthetic products covered under A 16 of Appendix B b) Table olives c) Raisins d) Pistachio nuts e) Dates f) Dry fruits and nuts g) Vinegars gm Mould count Mould count Mould count Mould count Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml a Flat Sour Organisms (i) Not more than 10,000 cfu / gm for those products which have pH less than 5.2 (ii) Nil for those products which have pH more than 5.2 Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml b Staphylococcus aureus c Salmonella d Shigella e Clostridium botulinum f E Coli g Vibrio Cholera 666 Absent in 25 gm / ml Absent in gm / ml Absent in 25 gm/ ml APPE DIX C - FORMS FORM A- Form of Guarantee (Refer Regulation 10.1) Invoice No _ Place: From: _ Date: _ To: _ Date of Nature and quality of Batch sale article/brand name, if No or any Code Quantity Price No ` 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) 667 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 668 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 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 :…………………………………………………………………………………… 669 (iii) Label: - ………………………………………………………………………… Sl.No Name Quality of Results Prescribed the Method Standards of the test per:- as used Characteristics (a) Chapter (b) As per label declaration for proprietary foods (c)As per provisions the Act the of and Regulations, for both above Options ** 670 Place: (Signature) Date: Director Referral Food Laboratory (Seal) 671 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 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 ……………………………… 672 (ii) Physical Appearance ……………………………… (iii) Label ……………………………… Sl Quality Nature No characteristics of Result Prescribed standards as per method (a) Chapter 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 Opinion*** Signed this _ day of 20 Address: (Sd/-) Food Analyst 673 * 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 674