FSSAI SCOPE

Name of the testing Laboratory:

Validity of NABL accreditation:

Chemical scope
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Specific Specific Limit/
Regulation Sub- Test Test Sub Range of
S. No Main Food Category Food Sub-sub- Product Parameter Standard/ Unit Test Method
no. category category category testing
Category category Specification

Example for Chemical

Manual of Methods of
Analysis spices,herbs and
condiments (22 June 2021).
SALT, SPICES, 2.9.1: Method.No.FSSAI
(Siahjira) Quality
1 2.9 CONDIMENTS AND Caraway .. 2.9.1.1 Chemical Moisture Not more than 13 % by mass 10.003:2021, FSSAI Test Category
whole parameter
RELATED PRODUCTS (Siahjira) 10.004:2021, FSSAI
10.005:2021

Test Sub category

Biological

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Specific Specific Limit/Standard

Regulation Sub- Test Test Sub Sampling Sampling Plan Limit/Standard (Limits
S. No Main Food Category Food Sub-sub- Product Parameter (Limits (cfu/g)) Unit Test Method
no. category category category Plan (n) (c ) (cfu/g)) (M)
Category category (m)

Example:

Manual of Methods of
SALT, SPICES, 2.9.1:
(Siahjira) Aerobic Analysis- Microbiological
1 2.9 CONDIMENTS AND Caraway .. 2.9.1.1 Biological Hygeine 5 2 1x 106 1x 107 cfu/g
whole Colony Count examination of Food and
RELATED PRODUCTS (Siahjira)
Water FSSAI 15.001:2023