FSSAI SCHEDULES -SCHEDULE 1 to 4

Schedule 1:
- Central Licensing
- Milk : more than 50,000L per day
- Oil: more than 2MT per day
- Meat> 50 animals
- Birds> 1000 birds
- FBO’s > 1 State
- Export and Import
Schedule 2: About forms of new registration/renewa
Form A- for Registration
Form B-For licensing
Form D- return filling for food processing Industry(Mandatory)
1. Form D1-any Kind of Food Processing Unit other than Milk , Annual basis
2. Form D2- For Milk Units – Six monthly
Schedule 3 : Fee Structure
Schedule 4: Plant related requirements about GMP , HACCP
Part 1-Petty Manufacturing (0-12 lacs)
Part 2- All FBO’s
Part 3- Milk
Part 4- Meat
Part 5- Catering
 INITIATIVES OF FSSAI
• FOSTAC
• EAT RIGHT MOVEMENT
• FOOD SAFETY MITRA
• HYGIENE RATING SCHEME
• FOSCORIS
 FoSTaC ?

Food Safety Training & Certification(FoSTaC) is a large scale training

and certification ecosystem for Food Businesses across the food value
chain.

FoSTaC has been designed by FSSAI to fulfill its mandate Section 16(3)
h of the Food Safety and Standards Act 2006.

All food businesses having central licenses or state licenses should have
at least one trained and certified food safety supervisor for every 25
food-handlers or part thereof on all their premises.
 FOSTAC
BACKGROUND

FoSTaC has been created to address the specific need of these identified group.
It was launched on 17.05.17

Capacity Building and Certification Program started by FSSAI for training of

personnel as a pre requisite for ensuring Food Safety and Hygiene among the
target audience

Target Audience
Citizens and Consumers
Food Handlers and Food Safety Supervisors involved in any kind of Food Businesses
Students/Professionals/Other persons who intend to enter the food industry
Fostac Provide Three types of Courses:

1. Basic level (Dur. 4 hrs.)

Street Food Vending, Catering, Manufacturing / Processing,
Storage & Transport, and Retail & Distribution
2. Advance level (Dur. 8 hrs.)
Catering Manufacturing / Processing, Storage & Transport,
and Retail & Distribution
3. Special level ( 8-12 hrs.)
Milk and Milk Processing units, , Nutraceuticals, Meat
Industry, Oil Manufacturing /
 WHAT IS FSMS AS PER FSSAI

FSS Act 2006 defines Food Safety Management System (FSMS) means
the adoption Good Manufacturing Practices, Good Hygienic Practices,
Hazard Analysis and Critical Control Point (HACCP) and such other
practices as may be specified by regulation, for the food business.

For the purpose of this document and all assessments conducted there
under, the definition of FSMS shall be read as the above and the
requirements for this be taken as that defined under Schedule IV* &
HACCP.
*Food Safety And Standards (Licensing And Registration Of Food Businesses)
Regulations, 2011

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FSMS PROGRAM BASED ON FSSA

Schedule 4
Compliance

FSMS Plan

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 NON-CONFORMANCE MAY LEAD TO
1. Under FSS (Licensing and Registration of Food Businesses)
a) Notice/ rejection of application during inspection for licensing
b) Notice/cancellation of license during periodic food safety audit
by the Licensing Authority

2. Under Section 56 of FSSA

a) Penalty of up to Rs Two lakh for unhygienic or unsanitary
processing or manufacturing of food.

Penalty.png

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 EAT RIGHT MOMENT
The Eat Right India integrates FSSAI's initiatives Eat Right Movement with Health and
Wellness Centres (HWCs) under the Ayushman Bharat platform of the Ministry of Health
& Family Welfare. It serves as a supplementary engagement resource to be mainstreamed
in the national nutrition and public health programmes.

EAT RIGHT

EAT HEALTHY EAT SAFE

Food to Eat Food to Avoid. Hygiene & Safe food Food

sanitation. Practices. Adulteration
( balanced diet ) (High fat, sugar & salt foods)
 FOOD SAFETY MITRA( Friend of Food Safety)

A Food Safety Mitra is an individual, professionally certified by the FSSAI and who will
assist with compliances related to the Food Safety and Standards Act, 2006, Rules and
Regulations in three avatars, depending on their respective roles and responsibilities.
The three roles are
Digital Mitra
Trainer Mitra
Hygiene Mitra

This scheme will open up opportunities for the youth of the country in the areas of
online licensing and registration of food businesses, food safety training and hygiene
auditing.
The FSSAI is of the opinion that this would lead to ease of doing business by creating a
transparent and organised ecosystem supporting food business.

Note: The FSSAI is of the opinion that this would lead to ease of doing business by creating a
transparent and organised ecosystem supporting food business. https://fssai.gov.in/mitra/doc/fs,.pdf
Hygiene Rating and Responsible Place to Eat Schemes are introduced under
Project Serve Safe initiated with an intent of ensuring that consumer make
informed choices while eating out and also encouraging food businesses to
showcase and improve their food hygiene standards.

It is Divided into 5 Chapters:

1. Hygiene rating:
Hygiene rating is a voluntary scheme applicable to food businesses supplying
food directly to consumers either on or off the premises and food businesses are
rated on the basis of food hygiene and safety conditions found at the time of
inspection.

2. Responsible Place to Eat:

This is a distinguishing mark granted to Food Businesses with hygiene rating
of 4 or more and to encourage FBOs in promoting nutrition, and to bring about
the behavioural change in consumers by making them aware of healthy choices
and giving them access to such options
 FoSCoRIS
It is essential to food safety compliance that food safety inspections are
conducted diligently and reports made available to all stakeholders in shortest
possible time with quick response provision if needs to be taken. Food
businesses have a legal and moral obligation to ensure they are not
contributing to the statistics of food borne illness and at the same time the
Food safety team must be equipped well to address to such issues.

Basic objectives of the FoSCoRIS are:

- To create a district wise and state wise food safety Compliance matrix of the
country.
- Create a Food safety compliance verification platform.
- To reduce the time of Inspection process and action initiated.
- To build a transparent system within the inspections framework.
- Create a platform to authenticate and validate the inspection reports.
- To ensure that the inspections are actually done and without any deviations.
- The process shall initiate Quick Response during Food Safety Emergencies.