regulatory requirements for juices as per … · regulatory requirements for juices as per...
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REGULATORY REQUIREMENTS FOR JUICES AS PER FSSR-2011
Regional Trade Development in Juice Sector in SAARC
New Delhi 16.03.2016
Dr S.C.KHURANA Consultant,
Food Safety and Standards Authority of India
Food Safety and Standards Act, 2006
An Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto.
Food Safety and Standards Act, 2006 • Chapter I - Preliminary • Chapter II- Food Safety and Standards Authority of India • Chapter III – General Principles of Food Safety • Chapter IV- General Provisions as to Articles of Food • Chapter V- Provisions relating to Imports • Chapter VI – Special Responsibilities as to Food Safety • Chapter VII – Enforcement of the Act • Chapter VIII – Analysis of Food • Chapter IX –Offences and Penalties • Chapter X –Adjudication and Food Safety Appellate Tribunal • Chapter XI - Finance, Accounts, Audit and Reports • Chapter XII - Miscellaneous
Chief Execu+ve Officer
Chief Scien+fic Advisor Chief Surveillance Officer
Chief Enforcement Officer
Chief, Product Approvals, Quality Assurance
Chief, Management Services Officer
• Standards development
• Research
• ScienBfic Reference
• InternaBonal Science CooperaBon
• ScienBfic Outreach
• CommiGee/panel support
FOOD AUTHORITY
• Risk/Crisis Management
• Epidemiology
• Clinical Surveillance
• Human Resources • InformaBon Technology • CommunicaBon and Public RelaBons
• InternaBonal RelaBons
• Compliance
• InspecBon
• ProsecuBon
• Regulated Product Approval
• Oversight for self regulaBons
• Food safety and Bio safety approvals
• Interagency approvals
• AccrediBng and Monitoring third party cerBficaBon and labs
• Providing and reviewing protocols for criBcal product validaBon tests
Central Advisory Committee
Finance Division
Vigilance Division
Scientific Committee and Panels
Codex Cell
Central Food Laboratories
Regulations Section 92 of the FSS Act empowers the Authority to
make Regulations ü Food Safety and Standards (Licensing and Registration of Food
Businesses) Regulations, 2011. ü Food Safety and Standards (Food Products Standards and Food
Additives) Regulations, 2011. ü Food Safety and Standards (Laboratory and Sample Analysis)
Regulations, 2011. ü Food Safety and Standards (Packaging and Labelling) Regulations,
2011 ü Food Safety and Standards (Prohibition and Restrictions on Sales)
Regulations, 2011. ü Food Safety and Standards (Contaminants, Toxins and Residues)
Regulations, 2011.
FSS (Food Products Standards and Food Additives) Regulations, 2011 relating to Juices
Ø 2.3.6: Thermally Processed Fruits Juices Ø 2.3.7 Thermally Processed Vegetable Juices Ø 2.3.8 Thermally Processed Tomato Juice Ø 2.3.9 Thermally Processed Fruit Nectars Ø 2.3.10: Thermally Processed Fruit Beverages / Fruit Drink/ Ready to
Serve Fruit Beverages Ø 2.3.11: Thermally Processed Mango Pulp / Puree and Sweetened
Mango Pulp / Puree Ø 2.3.12 Thermally Processed Fruit Pulp / Puree And Sweetened Fruit
Pulp / Puree other than Mango Ø 2.3.13 Thermally Processed Concentrated Fruit / Vegetable Juice /
Puree Ø 2.3.14 Thermally Processed Tomato Puree And Paste Ø 2.3.16 Fruit/Vegetable Juice / Pulp/ Puree With Preservatives for
Industrial Use Only Ø 2.3.17 Concentrated Fruit Vegetable Juice /Pulp / Puree With
Preservatives for Industrial Use Only
Thermally Processed Fruits Juices
§ Obtained by mechanical process from ripe fruits and processed by heat.
§ May have been concentrated and later reconstituted with water suitable for maintaining essential composition and quality factors
§ May contain salt and one or more nutritive sweeteners(50-200 g/kg) in acidic fruits except in apple, orange, grapes,pineapple juice.
§ Product not required to be called sweetened juice till added nutritive sweeteners are more than 15g/kg.
§ Minimum Total Soluble Solid limit is between 6-15% and Acidity is 3.5-5.0 % depending on type of fruit.
§ Container to be well filled with the product and occupy not less than 90% of the water capacity of the rigid container.
Thermally Processed Vegetable Juices
§ Obtained from the edible part of one or more vegetable i.e root, tubers, stems, shoots, leaves, flowers etc singly or in combination.
§ May have been concentrated, reconstituted with water suitable for
maintaining essential composition and quality factors and processed by heat.
§ May contain salt, nutritive sweeteners, spices and condiments, vinegar, whey or lactoserum (not more than 100g/kg) and any suitable ingredients.
§ Shall have TSS free of added salts – not less than 5 % (w/w).
§ Container shall be well filled with the product and occupy not less than 90% of the water capacity of the rigid container.
Thermally Processed Fruit Nectars § Obtained by blending of fruit juice/pulp/fruit juice concentrate and/or
edible part of sound, ripe fruits. § May be concentrated or unconcentrated with water and processed
by heat before or after being sealed in container. § May have nutritive sweeteners and other ingredients appropriate to
product. § Lemon and lime juice may be added as acidifying agent without
impairing the characteristic of the fruit used. § Total soluble Solids shall be minimum 15 % for all fruit nectars.
§ Fruit juice content shall be min 40% for orange and pineapple nectar and 20% for others.
§ Acidity shall be maximum 1.5 % for all fruit nectars.
Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages
§ Product prepared from juice or pulp/ puree or concentrated juice or pulp of sound mature fruit.
§ Water, peel oil, fruit essence and flavours, salt, sugar, invert sugar, liquid glucose, milk and other appropriate ingredients may be added.
§ May be processed by heat before or after sealing in container to prevent spoilage.
Total Soluble Solids Not less than 10.0 %
Fruit Juice Content 1. Lemon/lime ready to serve beverage 2. All other beverage/drink
Not less than 5.0 % Not less than 10.0 %
General Labelling Requirements v The Name of Food v Name and complete address of the manufacturer v Lot/Code/Batch identification v Date of manufacture or packing
v Best Before and Use By Date: the month and year in capital letters upto which the product is best for consumption, in the following manner- or
or
“BEST BEFORE ....... MONTHS AND YEAR”
“BEST BEFORE ....... MONTHS FROM PACKAGING”
“BEST BEFORE ....... MONTHS FROM MANUFACTURE”
v Country of origin for imported food:. i. When a food undergoes processing in a second country which
changes its nature, the country in which the processing is performed shall be considered to be the country of origin for the purposes of labelling.
v List of Ingredients v Nutritional information- per 100g or 100ml or per serving of the
product shall be given on label containing following: i. Energy Value in kcal; ii. Amounts of Protein, Carbohydrate (specify quan@ty of sugar) and Fat in
gram (g) or ml; iii. Amount of any other nutrient for which a nutri@on or health claim is
made. v Declaration regarding Veg or Non veg v Instructions for use v Net quantity
General labelling Requirements Contd...
v Declaration regarding Food Additives-: v Addition of colours and/or Flavours: a. Extraneous addition of colouring matter to be mentioned on the
label, just beneath the list of the ingredients on the label including INS number:
or
or
b. Extraneous addition of flavouring agents to be mentioned on the label:
CONTAINS PERMITTED NATURAL COLOUR(S)
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)
CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S)
CONTAINS ADDED FLAVOUR (specify type of flavouring agent as per RegulaBon 3.1.10(1) of Food Safety and Standards (Food Product Standards and Food AddiBves) RegulaBon, 2011
General labelling Requirements Contd...
c. In case both colour and flavour are used in the product one of the following combined statements in capital letters shall be displayed:
or
or
CONTAINS PERMITTED NATURAL C0LOUR(S) AND ADDED FLAVOUR(S)
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) AND ADDED FLAVOUR(S)
CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) AND ADDED FLAVOUR(S)
General labelling Requirements Contd...
Specific Labelling Requirements For Juices
• In case the manufacturer is not the packer or bottler: the
name and complete address of the packing or bottling unit as the case may be shall be declared on every package of food
• Declaration of the drained weight of the food :In addition to the
declaration of net quantity, a food packed in a liquid medium(include water, aqueous solutions of sugar and salt, fruit and vegetable juices or vinegar, either singly or in combination) shall carry a declaration of the drained weight of the food.
14.0 Beverages, excluding dairy
products
14.1.2 Fruit and vegetable juices
14.1.2.1 Fruit Juice
14.1.2.2 Vegetable
juice
14.1.2.3 Concentrate
s for fruit juice
14.1.2.4 Concentrat
es for vegetable
juice
14.1.3 Fruit and vegetable
nectars
14.1.3.1 Fruit
nectars
14.1.3.2 Vegetable
nectar
14.1.3.3 Concentrates for fruit
nectar
14.1.3.4 Concentrates for vegetable
nectar
14.1 Non-alcoholic("soft") beverages
14.2 Alcoholic beverages
FSS (Food Products Standards and Food Additives) Regulations,2011 (Annexure A)
Permitted Food Additives
Limits of Contaminants Name of Contaminants Food Article Parts per million by
weight
Lead Fruit and vegetable juice (including tomato juice, but not including 1.0 lime juice and lemon juice)
1.0
Copper Juice of orange, grape, apple, tomato, pineapple and lemon/ Pulp and pulp products of any fruit Others
5.0 30.0
Arsenic Juice of orange, grape, apple, tomato, pineapple and lemon/ Pulp and pulp products of any fruit
0.2
Tin Juice of orange, apple, tomato, pineapple and lemon/Pulp and pulp products of any fruit
250
Cadmium Other foods 1.5
Mercury Other foods 1.0
Methyl Mercury All foods 0.25
Ptaulin Apple Juice & apple juice ingredients in other beverages
50 microgram/kg
Hydrocyanic Acid (NOTS) Stone fruit Juices 5
Imports At present, to regulate the import of food consignment, FSSAI is operating at six ports i.e. Delhi, Mumbai, Kolkata, Cochin, Chennai and Tuticorin. Every consignment of food sought to be imported into India shall comply with requirements of :-
1) Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011
2) Food Safety and Standards (Laboratory and Sample Analysis) Regulations, 2011.
3) Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011.
4) Food Safety and Standards (Packaging and Labelling) Regulations, 2011
5) Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011.
Food Import Clearance Process Flowchart
Rectifiable Labelling requirements in case of Imported
Food Consignments
FSSAI Logo & Licence No
Name & address of Importer
The Importer/CHA can affix the above as rectifiable labelling deficiencies upon arrival of imported food consignments in the
custom bonded warehouse. Such deficiency shall be rectified by affixing a single non detachable sticker or by any other non-
detachable method next to the principal display panel
Veg & Non Veg Logo
FSSAI Website: www.fssai.gov.in