Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022

31st May, 2022
Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022
Regulatory BodyFSSAI Product CategoryFood for Importer & Manufacturer
Food Safety And Standards Authority Of India (FSSAI) has published a draft regulation further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2011. These rules will now be called Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, effective from 25 May 2022. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, following points will be added.
Notable Products:Milk, Cheese and cheese products, Butter, Oil, Rice flour, Pickled eggs, Neera
Applicable For:Importer & Manufacturer
Reference Number:30886/2022/REGULATION-FSSAI
Parameters of Milk fat will be substituted. Standard for Cheese and Cheese Products, entries relating to Mozzarella Cheese and Pizza Cheese will be omitted. Processed Cheese Spread details will be substituted. In compositional specifications, Compositional standards of Mozzarella Cheese will be added. In the table under item (1)(a) related to parameters of Immunoglobulins-G, the entries in rows 7 and 8 will be substituted. After sub-regulation 2.2.8 relating to peroxide values of oils and fats, 2.2.9. Crude Solvent Extracted Corn (Maize) Oil will be added. For Rice Flour for preparation of Fortified Rice Kernel, parameters such as particle size, moisture, and the microbial count will be added. FRK should conform to fortificiants such as iron, folic acid and vitamin B12. Vitamin-Mineral Premix for Preparation of FRK few physiochemical requirements such as moisture, particle size, etc., will be added. It may contain essential chemicals such as Zinc oxide, Riboflavin, thiamine hydrochloride, etc. In sub-regulation 2.5.3 relating to ‘Eggs and Egg Products’ in clause 5 will be substituted with Pickled Eggs. In sub-regulation 2.6.1, clause 12 relating to ‘Sardine Oil‘ will be substituted with Fish Oil. It may add- Quality Parameters for Fish oils, fish liver oils, concentrated fish oils, and concentrated fish oils ethyl esters. And also Fatty acid (FA) composition of named fish oil and fish liver oil categories. In regulation 2.9 after sub-regulation 2.9.42, the clause related to Dried Parsley will be inserted. In regulation 3.3, sub-regulation 3.3.3 relating to ‘Oligofructose‘will be substituted. In APPENDIX B, the Microbiological Standards for Baker's Yeast- Process Hygiene Criteria and Safety Criteria will be substituted in tables 6A and 6B. Table 11A and 11B contains Microbiological Standards for Neera – Process Hygiene Criteria, Food Safety Criteria and Interpretation of Results.