The Food Safety and Standards Authority of India (FSSAI) issues three primary types of food licenses based on the size and nature of the food business. These licenses ensure that food businesses comply with the standards set by FSSAI to maintain food safety and hygiene. Here is a detailed look at each type of license:
1. FSSAI Basic Registration
Who Needs It:
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Small food businesses (petty food manufacturers, hawkers, vendors, small retailers, etc.)
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Entities with an annual turnover of less than ?12 lakhs.
Eligibility Criteria:
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The daily production capacity of food (excluding milk and meat products) should not exceed 100 kg or liters.
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Daily procurement or handling of milk up to 500 liters.
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Slaughtering capacity of up to 2 large animals, 10 small animals, or 50 poultry birds per day.
Features:
2. FSSAI State License
Who Needs It:
Eligibility Criteria:
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Dairy units handle up to 500 liters of milk per day or 2.5 metric tons of milk solids annually.
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Slaughtering units handling 2-50 large animals, 10-150 small animals, or 50-1000 poultry birds.
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Meat processing units handle up to 500 kg of meat per day.
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Vegetable oil processing units handle up to 2 metric tons per day.
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Cold storage units with a capacity of up to 1000 metric tons.
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Wholesalers, retailers, and distributors with respective turnovers up to ?30 crores, ?20 crores, and ?20 crores.
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Restaurants, hotels (up to 4-star), caterers, and other food service providers within the specified turnover limits.
Features:
3. FSSAI Central License
Who Needs It:
Eligibility Criteria:
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Dairy units handle more than 50,000 liters of milk daily or more than 2.5 metric tons of milk solids annually.
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Slaughtering units handling more than 50 large animals, more than 150 small animals, or more than 1000 poultry birds.
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Meat processing units handle more than 500 kg of meat per day.
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Vegetable oil processing units handle more than 2 metric tons per day.
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Cold storage units with a capacity exceeding 1000 metric tons.
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Wholesalers, retailers, and distributors with respective turnovers exceeding ?30 crores, ?20 crores, and ?20 crores.
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Five-star hotels and above.
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Food catering services for central government agencies, defense establishments, airfields, and airports.
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Importers and exporters of food products.
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Operators dealing with proprietary foods.
Features:
Conclusion
Obtaining the appropriate FSSAI license is crucial for any food business to ensure compliance with food safety standards and regulations. Whether you are a small vendor or a large-scale manufacturer, having the correct license not only helps in legal compliance but also builds trust among consumers, ensuring that the food products are safe and of high quality. Anil D’Souza & Associates (ADCA), a leading Chartered Accountants firm in Bangalore, offers comprehensive services to help businesses navigate the complexities of FSSAI licensing, ensuring smooth and hassle-free compliance with all necessary regulations.
FAQs
How many stages are there in a food license?
The Food Safety and Standards Authority of India (FSSAI) regulates food licensing in India in three stages: Basic Registration, State License, and central license. The type of license required depends on the annual turnover and scale of the food business.
How many food categories are there in FSSAI?
The FSSAI classifies food products into 18 broad categories. These categories help streamline the process of ensuring food safety and standards across the diverse range of food products available in the market.
What is the category 17 in FSSAI?
Category 17 in FSSAI refers to "Products not covered into the above categories," which includes food products that do not fall under the specific classifications of the other 16 categories. This category ensures that all food products, even those that are unique or novel, are subject to safety standards.
What are the food category types?
The food category types in FSSAI include various groups such as dairy products, fruits and vegetables, meat and meat products, fish and fish products, eggs and egg products, sweets and confectionery, beverages, cereals and cereal products, bakery products, snacks, and ready-to-eat foods. These categories help in the systematic regulation and standardization of food safety measures.
