FSSAI License Registration for Proprietary Food in India

What is FSSAI?

FSSAI License Registration for Proprietary Food in India: The FSSAI is a statutory organization set up under the FSS Act, 2006 and operates under the purview of the Ministry of Health and Family Welfare. Its primary role is to administer all food safety concerns in India by implementing comprehensive regulations under one legislation.

It maintains the records of Food Business Operators (FBO) and provides them with licenses to operate. Additionally, FSSAI sets standards for the food industry in India. In order to effectively monitor the Indian food business, FSSAI established the FSSAI Registration and License.

What is Proprietary Foods?

Proprietary food refers to an article of food that has not been standardized under the regulations mentioned, excluding novel food, foods for special dietary use, foods for special medical purposes, functional foods, nutraceuticals, health supplements, and other articles of food notified by the central government. These foods may consist of primary ingredients and generic additives. The primary ingredients can include milk or milk products, carbohydrates, meat, fish, eggs, vegetables, fruits, nuts, and sometimes fatty substances. Examples of proprietary foods are energy drinks and custard powder, which contain starch, dextrose, flavour, and colour.

To operate in the country, every Food Business Operator involved in the production of proprietary food must obtain a license or registration from the Food Safety & Standards Authority of India.

How to register Proprietary food with FSSAI?

  • You are requested to specify the type of license needed.
  • Pick out the sector for your business
  • Initiate a registration process on the FSSAI site to obtain a login.
  • Once you have successfully created a login, the next step is to complete the FSSAI application form.
  • You will be presented with two options to choose from – Form-A for registration and Form-B for a license.
  • Select the appropriate form based on your requirements and proceed to fill in all the necessary fields.
  • Additionally, make sure to choose the correct food code that corresponds to the food product you are applying for.
  • FSSAI has classified different food products and assigned specific Food codes for each category.
  • Kindly affix the necessary attachment.
  • To complete the process, please make the payment for the license or registration.

List of necessary documents needed for FSSAI registration of Proprietary Foods.

  • The Food Business Operator’s photographic identification.
  • Evidence of complete jurisdiction over the location (e.g., lease agreement).
  • A partnership agreement or incorporation certificate.
  • A catalogue of food products (inputs and the final menu) to be used.
  • A complete food safety management system plan.
  • Food Business Operators Undertaking on Official Letterhead (Only for Proprietary Foods).
  • Attach a photograph of the production unit.
  • Provide a comprehensive list of Directors, including their full address and contact details (for companies only).
  • Submit a blueprint or layout plan of the processing unit, clearly indicating the dimensions in meters/square meters and the allocated areas for different operations (mandatory for manufacturing and processing units only).
  • Include the names and list of all equipment and machinery used in the unit, along with their respective numbers, installed capacity, and horsepower.
  • Attach a valid government-issued photo identification and address proof for the Proprietor/Partner/Director(s)/Authorized Signatory.
    Submit proof of possession of the premises such as a sale deed, rent agreement, electricity bill, etc.
  • In case of partnership firms or proprietorship, provide either a Partnership Deed, Self-Declaration for Proprietorship, or Memorandum & Articles of Association to establish the constitution of the firm.
  • Include Form IX: Nomination of Persons by a Company along with the Board Resolution.
  • Provide an analysis report (Chemical & Bacteriological) of the water to be used as an ingredient in food from a recognized/public health laboratory to confirm its potability.

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