FSS REGULATIONS 2011 PDF

FSS REGULATION 2011 FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES CHAPTERS 1. GENERAL 2. FOOD PRODUCT STANDARDS 3. SUBSTANCES ADDED TO FOOD Appendix CLASS-03 1. Appendix A 2. Appendix B 3. Appendix C  FSSR...

FSS REGULATION 2011 FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES CHAPTERS 1. GENERAL 2. FOOD PRODUCT STANDARDS 3. SUBSTANCES ADDED TO FOOD Appendix CLASS-03 1. Appendix A 2. Appendix B 3. Appendix C  FSSR (Licensing and Registration of Food Businesses) 2011 Food Safety & Standards Act, 2006 FSSR (Food Products Standards and Food Additives ) 2011 FSSR (Prohibition and Restriction of Sales) 2011 FSSR (Laboratory and Sampling Analysis) 2011 FSSR (Contaminants, Toxins and Residues) 2011 FSS (Import) Regulation, 2017 Food Safety & Standards Rules, 2011 FSS (Fortification of Food) Regulation,2018  FSS REGULATION-2011 Food Safety & Standards Act, 2006 Food Safety & Standards Rules, 2011 FOOD LAW ØFood Safety & Standards (Licensing and Registration of Food Businesses) Regulation, 2011 ØFood Safety & Standards (Food Products Standards and Food Additives) Regulation, 2011 ØFood Safety & Standards (Prohibition and Restriction of Sales) Regulation, 2011 ØFood Safety & Standards (Laboratory and Sampling Analysis) Regulation, 2011 ØFood Safety & Standards (Contaminants, Toxins and Residues) Regulation, 2011  CHAPTER-02(FOOD PRODUCT STANDARDS) üChapter 2.1 (Dairy products and analogues) üChapter 2.2 (Fats, oils and fat emulsions) üChapter 2.3 (Fruit & Vegetable products) üChapter 2.4 (Cereals and Cereal products) üChapter 2.5 (Meat and Meat products) üChapter 2.6 (Fish and Fish products) üChapter 2.7 (Sweets & Confectionary) üChapter 2.8 (Sweetening agents including Honey) üChapter 2.9 (Salt, Spices, Condiments and related products) üChapter 2.10 (BEVERAGES, (Other than Dairy and Fruits & Vegetables based) üChapter 2.11 (Other food product and ingredients) üChapter 2.12 (Proprietary Food) üChapter 2.13 (Radiation processing of food) üChapter 2.14 (Gluten free food) üChapter 2.15 üChapter 2.16 (Hemp seeds and seed products)  CHAPTER 2.3 Fruit & Vegetable products  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS Thermally Processed Fruits ØIn this 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. ØIt may contain water, fruit juice, dry or liquid nutritive sweeteners, spices and condiments and any other ingredients suitable to the product. The packing medium along with its strength shall be declared on the label.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS ØThe 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:- ØIn case of cherries with stems, drained weight of the cherries shall be calculated after removal of the stems from the cherries. ØThe container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20 C which the sealed container is capable of o holding when completely filled.  CHAPTER-02(FOOD PRODUCT STANDARDS) qThermally Processed Fruit Salad/Cocktail/Mix means the product,- (a) prepared from mixture of fruits; (b) such fruits may be fresh, frozen or canned; (c) the fruit mixture is packed with water or other suitable liquid packing medium and may be packed with nutritive sweeteners and processed by heat in an appropriate manner before or after being sealed in a container so as to prevent spoilage.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS Packing Media.- (i) The product may be packed in any one of the following packing media, namely:- a) Water- in which water is the sole packing medium; b) Water and Fruit Juice- in which water and fruit juice(s) from the fruits used in the product are the liquid packing medium; c) Fruit Juice- in which one or more fruit juice(s) from the fruits used in the product which may be strained or filtered are the liquid packing medium; d) With Sugar(s) - any of the above packing media, may have one or more of the following sugars added, namely, sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup, fructose and fructose syrup.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS Classification of packing media when sugars are added.- (a) When sugars are added to fruit juice(s), the liquid media shall be not less than 10° Brix, and they are classified on the basis of the cut out strength as follows: 1. Extra light sweetened: (name(s) of fruit) Juice - Not less than 10° Brix and not more than 13.9° Brix; 2. Lightly sweetened: (name(s) of fruit) Juice - Not less than 14° and not more than 17.9° Brix; 3. Heavily sweetened: (name(s) of fruit) Juice - Not less than 18° and not more than 21.9° Brix; 4. Extra heavy sweetened(name(s) of fruit) Juice - Not less than 22° Brix Brix 0 "Brix" typically refers to a measurement of the sugar content in a liquid. 10° Brix = contains 10 grams of sucrose (table sugar) in 100 grams of solution.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS (b) When sugars are added to water or water and one or more fruit juices the liquid media shall be classified on the basis of the cut-out strength as follows: 1. Slightly Sweetened Water/ Extra Light Syrup - Not less than 10° Brix and not more than 13.9° Brix; 2. Light Syrup - Not less than 14° Brix and not more than 17.9° Brix 3. Heavy Syrup - Not less than 18° Brix and not more than 21.9° Brix; 4. Extra Heavy Syrup - Not less than 22° Brix. Brix 0 "Brix" typically refers to a measurement of the sugar content in a liquid. 10° Brix = contains 10 grams of sucrose (table sugar) in 100 grams of solution.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS q Processed Vegetables Ømeans 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. ØThe name of the vegetables used in the product and prepared in any style shall be declared on the label along with the range of percentage of each vegetable used in the product.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS Drained weight of vegetables shall be not less than the weight given below: - (i) Liquid Pack (ii) Solid Pack 70.0 percent of net weight of contents  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20 C o which the sealed container is capable of holding when completely filled.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qThermally Processed Curried Vegetables / Ready to Eat Vegetables 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. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20 C which the sealed container is capable o of holding when completely filled.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qThermally Processed Vegetable soups Ømeans 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. ØThe 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). ØThe container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20 C which the sealed o container is capable of holding when completely filled.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qSYNTHETIC SYRUP or SHARBAT ü Synthetic syrup or sharbat means the syrup obtained by blending syrup made from sugar, dextrose or liquid glucose. ü Total soluble solids Not less than 65 per cent by weight. qMURABBA ü 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. ü (i) Total soluble solids (m/m) Not less than 65.0 percent ü (ii) Fruit contents (m/m) Not less than 55.0 percent  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qTomato Ketchup and Tomato Sauce: ü 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. It shall meet the following requirements:- ü (i) Total Soluble solids (m/m) Not less than 25.0 percent Salt free basis ü (ii) Acidity as acetic acid [Not less than 0.2 percent]  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qCulinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce 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. Name of the Product Total Soluble Solids (Salt free basis) Acidity % (as acetic acid) (m/m) 1 Chilli Sauce Not less than 8.0 percent Not less than 1.0 percent 2 Fruits / Vegetable Sauces Not less than 15.0 percent Not less than 1.2 percent 3 Culinary Paste/ Sauce Not less than 8.0 percent Not less than 1.0 percent 4 Ginger Paste Not less than 3.0 percent Not less than 1.0 percent  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qJAMS, FRUIT JELLIES AND MARMALADES: Jam means the product prepared from a suitable fruit ingredient of one or two or more types which shall be- (i) whole fruit, pieces of fruit, fruit pulp or fruit puree; (ii) with or without fruit juice or concentrated fruit juice or dehydrated fruit as an optional ingredient; (iii) mixed with a nutritive sweetener, with or without water; and (iv) processed to a suitable consistency.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS ØFruit jelly means product prepared by boiling fruit juice or fruit(s) or aqueous extracts of one or more fruits of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gel formation takes place on cooling. The product shall be clear, sparkling and translucent. It may also contain any other ingredient suitable to the products including derivatives like fibre, extracts, spices and condiments. ØMarmalade means a mixture brought to a suitable gelled consistency of sugars and one or more of the products obtained from fruit including pulp, puree, juice, aqueous extracts and peel. ØJams, fruit jellies and marmalades shall be prepared from any fruit ingredient singly or in combination.  CHAPTER-02(FOOD PRODUCT STANDARDS) ØThe prepared fruit content in jams, jellies and marmalades shall be not less than 45 per cent. by weight, except in strawberry, raspberry and ginger jams when the minimum fruit content shall be not less than 25 per cent. by weight. ØThe minimum fruit content for cashew apples shall be 23 per cent. and 8 per cent. for passion fruit. ØThe total soluble solid content, in the case of jams shall not be less than 65 Percent by mass content and not less than 60 percent by mass content, in case of jellies and marmalades. To be called as a reduced sugar product, Jam, Jellies and marmalades shall not have TSS more than 45 percent by mass content. ØThe other substances that may be added to the products are cane sugar, sucrose, dextrose, and invert sugar, liquid glucose, honey, salt, herbs, spices, condiments and their extracts and other ingredients appropriate to the product whose standards are prescribed in these regulations. ØPectin derived from any fruit may be used at GMP level.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qFruit Cheese ØTotal soluble solids (m/m) Not less than 65.0 percent. ØThe 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. qDehydrated Fruits ØThe 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.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qDehydrated Vegetables: It shall meet the requirements as given in the Table below: -  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS Fruits and Vegetable Chutney: The product may contain food additives permitted in these regulations including Appendix A.The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:- (v) Ash insoluble in hydrochloric acid Not more than 0.5 percent (m/m).  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS ØThe container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. ØThe water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled. This requirement shall not be applicable for bulk packs for industrial use.  CHAPTER-2.3 FRUIT & VEGETABLES PRODUCTS qMango Chutney: It shall meet the following requirements:- qThe container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20 C which the sealed container is capable o of holding when completely filled..