(a) at clause 19, relating to ‘Palm Oil’, in the table for the entry in column (3) against the Parameter ‘Refractive Index at 50°C’ shall be substituted with “1.454-1.456”;

(b) at clause 20, relating to ‘Palmolein’, in the table for the entry in column (2) against ‘Refractive Index at 40°C’ shall be substituted with “1.458-1.460”;

(c) at clause 21, relating to ‘Palm kernel oil’, in the table for the entry in column (3) against the Parameter ‘Refractive Index at 40°C’ shall be substituted with “1.448-1.452”;

(d) at clause 29, relating to ‘Palm Superolein’, in the table for the entry in column (3) against the Parameter ‘Refractive Index at 40°C’ shall be substituted with “1.459-1.460”

2A. Meat Sausages

1. The standard prescribed under this clause shall apply to meat sausages, fresh or cooked.

2. Sausage is a product obtained by stuffing minced meat (pork, poultry or meat from other food animals) and other ingredients (fat/oil, salt, water, extenders, spices etc.) in casings (natural/artificial) which may be marketed as fresh (raw), fermented, cooked and/or smoked.

3. Meat sausages, fresh, shall be palatable, and shall have pleasant flavour and attractive appearance. No foreign or any other objectionable odour shall be present. Meat sausages, fresh, shall be of a good uniform texture characteristic of the product. Pieces of hair and particles of bone shall not be present in the product. The products shall be free from dirt and from insect and rodent contamination. Any deleterious substance shall not be present.

4. Ingredients- Meat and other ingredients as given under the standard of comminuted, restructured, cured and smoked and dry/fermented meat products prescribed under these regulations.

5. General requirements

5.1 Fresh sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat.

5.2 Smoked sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat and smoked with only hard wood or other non-resinous materials.

5.3 Cooked sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat and cooked to attain the internal temperature of 75^oC.

5.4 Dry/fermented sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat subjected to a controlled drying process.

6. Preparation and processing-

(i) Mincing: Chilled/frozen meat/offals/trimmings shall be minced using a mechanical meat mincer. In case of pork fat, the same shall be minced after freezing.

(ii) Emulsification: Minced meat and other ingredients in the sausage formulation shall be emulsified with the help of a meat chopper (bowl chopper) to form a fine paste (meat emulsion).

(iii) Stuffing and linking: The minced meat or meat emulsion shall be stuffed into the casing with the help of a mechanical stuffer. The linking of the sausages shall be performed either manually or with the help of mechanical linking machine. 

(iv) Cooking (applicable for cooked sausages): The stuffed and linked sausages shall be cooked by suitable means to attain the internal temperature of 75^oC.

(v) Cooling (applicable for cooked sausages): The cooked sausages shall be cooled to below 40^oC prior to chilling/freezing.

7. Storage requirements -

(i) Meat sausages, fresh shall be brought to a temperature of 4°C within 12 hours.

(ii) The fresh chilled sausages shall be stored at a temperature not exceeding 4^oC.

(iii) Fresh or cooked sausages shall be chilled before freezing and the freezing shall be completed at -18°C or lower.

(iv) The cooked and chilled sausages shall be stored at a temperature not exceeding 4°C.

(v) The frozen sausages shall be stored at -18°C or lower.

8.  Composition of finished product; the product shall conform to the following compositional requirements –

9. The product may contain Food Additives permitted in Appendix A.

10. The product shall conform to the microbiological requirement given in Appendix B.

11. In addition to the requirements specified under this standard, the standard of comminuted or restructured meat products prescribed under these regulations shall apply to these products.”;

“2.9.43 Dehydrated Tarragon

(1) Dehydrated Tarragon, whole

Dehydrated Tarragon (Vilayti Damnak), whole means the dried leaves obtained from perennial plant Artemisia dracunculus Linnaeus, belonging to the family Asteraceae. The colour of the dried leaves ranges from pale green to grey-green. “It will be free from visible foreign organic or inorganic matter including molds; living or dead insects and pests; tissues and excreta of rodents or of any other animal or human origin”. It shall not contain any other plant species other than those specified.

It shall conform to the following requirements:

Explanation- (i) Extraneous Vegetable Matter - Vegetative matter associated with the plant from which the product originates. [Yellow and brown leaf, crushed stalk and buds should also be considered as extraneous matter.]

(ii) Foreign matter means any visible objectionable foreign detectable matter or material not usually associated with the natural components of the spice plant; such as sticks, stones, and any other material.

(iii) Chromatographic requirements: The volatile oil obtained by hydro/steam distillation of the dried leaves of tarragon, and analysed by using gas chromatography shall comprise the following main constituents: cis-β-ocimene, trans-β-ocimene, transanethole, methylchavicol (estragole), and methyleugenol. The volatile oil shall not contain significant amounts of either sabinene or elemicin.

(2) Dehydrated Tarragon, powder

Dehydrated Tarragon (Vilayti Damnak), powder means the powder obtained by grinding dried leaves of Artemisia dracunculus Linnaeus, belonging to the family Asteraceae. “It will be free from visible foreign organic or inorganic matter including molds; living or dead insects and pests; tissues and excreta of rodents or of any other animal or human origin”. It shall not contain any other plant species other than those specified.

It shall conform to the following requirements:

Explanation- (i) Extraneous Vegetable Matter - Vegetative matter associated with the plant from which the product originates. [Yellow and brown leaf, crushed stalk and buds should also be considered as extraneous matter.]

(ii) Foreign matter means any visible objectionable foreign detectable matter or material not usually associated with the natural components of the spice plant; such as sticks, stones, and any other material.

(iii) Chromatographic requirements: The volatile oil obtained by hydro/steam distillation of the dried leaves of tarragon, and analysed by using gas chromatography shall comprise the following main constituents: cis-β-ocimene, trans-β-ocimene, transanethole, methylchavicol (estragole), and methyleugenol. The volatile oil shall not contain significant amounts of either sabinene or elemicin.”;

(a) in the Table 2 related to ‘Organoleptic and physical parameters’ for the entry in column (3) against Sr. No. 5 shall be substituted with “75 to 500”;

(b) in the Table 3 related to ‘General parameters concerning substances undesirable in excessive amounts’,

(i) against Sr. No. 15, the entry in column (3) shall be substituted with “10 to 75”;

(ii) against Sr. No. 16, the entry in column (3) shall be substituted with “5 to 30”;

 “(1a) Products where addition of ingredients including applicable additives in standardized food products do not lead to any changes in the standardized food products in terms of the defined horizontal as well as vertical parameters under FSSR shall be licensed into respective standardized food product category, subject to the endorsement in the license, if required.

(1b) Products where addition of ingredients including applicable additives in standardized food products under these regulations lead to changes in the standardized food products in terms of the defined horizontal as well as vertical parameters under FSSR, these shall be licensed as Proprietary Foods with the nearest standardized food product or category. Any such changes in horizontal and/or vertical parameters for compliance shall be subject to endorsement in the license:

        Provided that Food Authority may prescribe guidelines/procedure for conditions to be complied by FBOs for such food products at the time of grant of licenses, by the Central Licensing Authorities, wherever required.”

2.17. Standards for Indian Mithais

These standards apply to Indian Mithais as defined in Section 1 for direct human consumption for both pre-packaged and packaged products sold over the counter.

1. Description

Indian mithais means sweets that are traditional and innovative from Indian heritage and culture. They may be prepared by using one or combination of raw materials and other permitted ingredients as specified under section 2 of these regulations as per their relevant category. They may be processed by heating, cooking, steaming, boiling, fermentation, coagulation, drying, condensing, frying, roasting, baking, ripening or similar processes and/or any combination of processes thereof in various forms, styles or consistencies.

2.  Essential Composition

(a). Raw materials for Milk Based Mithais

(i). Milk Concentration based

Milk and milk powders, cream and cream powders, milk fat products as specified under FSS (Food Product Standards and Food Additive) Regulations,2011

(ii). Khoa based

Khoa whose specifications are specified under FSS (Food Product Standards and Food Additive) Regulations,2011

(iii). Chhana based:

 Chhana whose specifications are specified under FSS (Food Product Standards and Food Additive) Regulations,2011

(b). Raw materials for Non-Milk Based Mithais

(i). Grain based

Cereals/ millets/pulses or their processed products

(ii). Dry Fruits nuts/seeds based

Dry fruits, Nuts, Seeds, or their processed products

(iii). Fruits and/or Vegetables based

Fruits and/or vegetables and/or their products.

(c). Raw materials for Composite Mithais

 It may be prepared from any combination of the raw materials specified under section 2 (a) and 2(b)

(d). Other Permitted Ingredients

(i)    In addition to the raw materials permitted above, the ingredients as permitted under FSS (FPS &FA) Regulations, 2011 may also be used unless otherwise restricted.

(ii) The ingredients referred to in sub-regulations 2 shall conform to the standards, wherever prescribed under these regulations.

3.   Quality Factors

(a). The raw materials used in the production process shall meet their respective standards. The product shall have characteristic texture, flavour and taste and shall be free from any rancid taste or smell or any other foreign taste. It shall be free from insects/insect fragments, visible moulds and any objectionable extraneous matter.

(b). Physical and Chemical Characteristics of Indian Mithais

4. Food Additives

For products covered under this standard, the food additives as specified in Appendix ‘A’ of these regulations may be used as per the limits specified. Flavourings as permitted under these regulations are allowed unless otherwise restricted.

5. Contaminants

The products shall comply with the maximum levels for contaminants specified in the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011.

6. Hygiene requirements

(a) The products shall be prepared and handled in accordance with the requirements specified in Schedule 4, as applicable, of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

(b) The products shall conform to the relevant microbiological requirements specified in Appendix ‘B’ of these regulations.

7. Labelling

The products shall be labelled in accordance with the Food Safety and Standards (Labelling and Display) regulations, 2020.

(a). The Name of the Product

(i)    In addition to the above, each package shall be labelled so as to the name of the product along with relevant categories as specified in the sub-regulations 2.

For example

“Name of the product” (Sub-category)

“Khoa Burfi” (Khoa Based Mithai)

(ii)  Other appropriate names may be labelled in accordance with relevant region where the products are distributed in a manner not to mislead the consumer

(iii) In case of Milk Based Mithais, the Food Business Operator shall declare the percent and type of milk solids under the list of ingredients on the label.

(iv) In addition to the general labelling requirements, the provisions of the Food Safety and Standards (Advertisement and Claims) Regulations, 2018, shall apply in case of any claims on the product.

(b). Labelling of Non-Retail Containers

Information on non-retail containers shall be given in accordance with chapter 4 of Food Safety and Standards (Labelling and Display) regulations, 2020.

8. Method of Sampling and Analysis

The methods of sampling and analysis mentioned in the manuals as specified by the Food Safety and Standards Authority of India from time to time shall be applicable.

2.18. Standards for Indian Namkeens

These standards apply to Indian Namkeens, savouries and snacks, defined in Section 1 for direct human consumption both pre-packaged and packaged product sold over the counter.

1. Description

Namkeens means salty savoury products that are Traditional and/or innovative   based on Indian heritage and culture. They may be prepared by one or combination of raw materials and permitted ingredients as listed under section 2 of this regulations as per their relevant category. They may be processed by steam cooking, boiling, baking, frying, extrusion, puffing, roasting or similar processes and/or any combination of processes thereof. The final product may be prepared in any suitable shape, and style.

2. Essential Composition of Namkeens

(a). Raw material for Grain based

Millets/Cereals or Pulses and/ or their processed products or their combination

(b). Raw material for Fruit and vegetable based

Fruits and/or vegetables and /or their processed products

(c).  Raw material for Dry fruits, nuts, seeds based

Dry fruits, Nuts, Seeds, and/or their processed products

(d). Raw material for Composite Namkeens 

It may be prepared from any combination of the raw materials specified under section 2(a), 2(b)

(e). Other Permitted Ingredients:

(i).   In addition to the raw materials permitted above, the ingredients as permitted under FSS (FPS &FA) Regulations, 2011 may also be used unless otherwise restricted.

(ii). The ingredients referred to in section 2 shall conform to the standards, wherever prescribed under these regulations.

3. Quality Factors

(a). The raw materials used in the production process shall meet their respective standards. The product shall have characteristic organoleptic properties like appearance, texture, flavour and taste. It shall free from any rancid taste or smell or off-taste. It shall be free from insects, insect fragments, visible moulds and objectionable extraneous matter.

(b).  Physical and Chemical Characteristics of Indian Namkeens

4. Food Additives

For products covered under this standard, the food additives as specified in Appendix ‘A’ of these regulations may be used as per the limits specified. Flavourings as permitted under these regulations are allowed unless otherwise restricted.

5. Contaminants

The products shall comply with the maximum levels for contaminants specified in the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011.

6. Hygiene requirements

(a) The products shall be prepared and handled in accordance with the requirements specified in Schedule 4, as applicable, of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

(b) The products shall conform to the relevant microbiological requirements specified in Appendix ‘B’ of these regulations.

7. Labelling

The product shall be labelled in accordance with the Food Safety and Standards (Labelling and Display) regulations, 2020.

(a) The Name of the Product

(i).   In addition to the above, each package shall be labelled so as to the name of the product along with relevant categories as specified in the sub-regulations 2.

 For example

“Name of the product “(Category)

“Aloo Bhujia” (Fruit and Vegetable Based Namkeen)

(ii). Other appropriate names may be labelled in accordance with relevant region where the products are distributed in a manner not to mislead the consumer

(iii) In addition to the general labelling requirements, the provisions of the Food Safety and Standards (Advertisement and Claims) Regulations, 2018, shall apply in case of any claims on the product.

(b) Labelling of Non-Retail containers

Information on non-retail containers shall be given in accordance with chapter 4 of Food Safety and Standards (Labelling and Display) regulations,2020.

8. Method of Sampling and Analysis

The methods of sampling and analysis mentioned in the manuals as specified by the Food Safety and Standards Authority of India from time to time shall be applicable.”;

(a) in clause 1 relating to ‘Tartrazine’, the note under the Table, “It shall be free from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.” shall be omitted.

(b) in clause 2 relating to ‘SUNSET YELLOW’, the note under the Table, “It shall be free from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.” shall be omitted.

(c) in clause 3 relating to ‘ERYTHROSINE’, the note under the Table, “It shall be free from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.” shall be omitted.

(d) in clause 4 relating to ‘INDIGO CARMINE’, the note under the Table, “It shall be free from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.” shall be omitted.

(e) in clause 10 relating to ‘PONCEAU 4R’, the note under the Table, “It shall be free from mercury, selenium and chromium in any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.” shall be omitted.

(f) in clause 11 relating to ‘CARMOISINE, the note under the Table, “The material shall be free from mercury, selenium and chromium in any form, aromatic amines, aromatic nitro compounds, aromatic hydrocarbons and cyanides.” shall be omitted.

(g) for clause 12 relating to ‘SYNTHETIC FOOD COLOUR – PREPARATION AND MIXTURES’ shall be substituted with the following clause, namely: -

“12- Food Colour - Preparation and Mixtures

Colour Preparation

A Preparation containing one or more of the permitted food colours conforming to the prescribed standard along with diluents and/or filler materials and meant to be used for imparting colour to food. It may contain permitted preservatives and stabilizers.

The colour preparation would be either in the form of a liquid or powder. Powder preparations shall be reasonably free from lumps and any visible extraneous/foreign matter.

Liquid preparations shall be free from sediments.

Only the following diluents or filler materials shall be permitted to be used in colour preparations conforming to the prescribed standards:

1. Potable water

2. Edible common salt

3. Sugar

4. Dextrose Monohydrate

5. Liquid glucose

6. Sodium sulphate

7. Tartaric acid

8. Glycerine

9. Propylene glycol

10. Acetic acid, dilute

11. Sorbitol

12. Citric acid

13. Sodium carbonate and sodium hydrogen carbonate

14. Lactose

15. Ammonium, sodium and potassium alginates

16. Dextrins

17. Ethyl acetate

18. Starches

19. Diethyl ether

20. Ethanol

21. Glycerol mono, di and tri acetate

22. Edible oils and fats

23. Isopropyl alcohol

24. Bees wax

25. Sodium and ammonium hydroxide

26. Lactic acid

27. Carrageenan and gum arabic

28. Gelatin

29. Pectin

General Requirements:

The total dye content, per cent by mass (m/v) in the colour preparation or in the mixture shall be declared on the label of the container. In powder preparations the declared value shall be on moisture free basis and in case of liquid preparations on as in basis. The total dye content shall be within the tolerance limits given below on the declared value:

(a) Liquid preparation ±15 per cent

(b) Solid preparations ±7.5 per cent

It may contain permitted preservatives and stabilizers.

The limits of impurities shall be as prescribed in Table below –

Table

It shall conform to the standards of contaminants as per the Food Safety and Standards (Contaminants, Toxins and Residues) Regulation, 2011.”;

(h) in clause 13 relating to ‘BRILLIANT BLUE FCF’, the note under the Table, “Note- The material shall be free from aromatic amines, aromatic nitro compounds, aromatic hydrocarbons and cyanides.” shall be omitted.

(i) in clause 14 relating to ‘Fast Green FCF’, the note under the Table, “Note- The material shall be free from aromatic nitro compounds, aromatic hydrocarbons and cyanides.” shall be omitted.

Table 14 relating to ‘Beverages, excluding dairy products, for ‘Food category system 14.1.5’ relating to ‘Coffee, coffee/coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa’ for additive “Steviol glycosides” and entries related thereto, in column (6) the entry “160” shall be omitted.

(a) in Table 7 relating to ‘BLEACHING, WASHING, DENUDING AND PEELING AGENTS’ for the entries in column (4) against S.No. 8 shall be substituted with “5 (as hydrogen peroxide)”;

Table 11 relating to ‘ENZYMES (for treatment or processing of raw materials, foods, or ingredients)’,

(i) against S.No. 5, for the entries in column (3), after “Rice bran”, the following entry shall be inserted, namely, -

“Aspergillus oryzae”;

(ii) against S.No. 6, for the entries in column (3), after “Streptomyces violaceoruber”, the following entry shall be inserted, namely, -

“Aspergillus oryzae”;

(iii) against S.No. 26, for the entries in column (3), after “Aspergillus oryzae”, the following entry shall be inserted, namely, -

“Bacillus licheniformis”;

(iv) against S.No. 35, for the entries in column (3), after “Aspergillus oryzae”, the following entries shall be inserted, namely, -

(v) against S.No. 42, for the entries in column (3), after “Kluyveromyces lactis”, the following entries shall be inserted, namely, -

Table 11 A relating to ‘Enzymes derived from Genetically Modified Microorganisms (GMM)’, the following shall be inserted, namely

# All enzyme preparations should meet the following criteria:

1.     Lead: Not more than 5 mg/kg.

2.     Salmonella spp.: Absent in 25 g sample.

3.     Total coliforms: Not more than 30 per g.

4.     Escherichia coli: Absent in 25 g sample

5.     DNA: Absent in preparations from microbial sources

6.     Antibiotic activity: Absent in preparations from microbial sources.”