## Policy Analysis Report: Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2025
**1. Executive Summary:**
This report analyzes the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2025. This amendment modifies the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, introducing changes related to ghee composition, standards for cheese powder, drinking water standards, permissible food additives in certain food products, and other minor adjustments. The amendment primarily affects food manufacturers and businesses involved in the production, processing, and distribution of food products, particularly those dealing with ghee, cheese powder, drinking water, flours, starches, and sauce/gravy mixes.
**2. Introduction:**
This report provides an informative overview and analysis of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2025, based solely on the provided policy text. The analysis focuses on the changes introduced by the amendment and their potential impact on affected industries.
**3. Policy Overview:**
* This is an amendment to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
* **Core Objective(s):** The core objective, as inferred from the text, is to update and refine existing food safety standards to ensure the quality, safety, and composition of food products available in the market. This includes setting specific parameters for various food items, regulating permissible additives, and updating contaminant limits.
**4. Background and Rationale:**
This amendment likely aims to address identified gaps or deficiencies in the existing 2011 regulations. The changes related to ghee composition, cheese powder standards, drinking water standards, and permissible food additives suggest a need to refine quality parameters and address potential inconsistencies or emerging concerns related to these specific food categories. For example, the introduction of a standard for "Cheese Powder" suggests a need to regulate this product category, which might not have been specifically covered in the original 2011 regulations.
**5. Key Provisions / Changes:**
This section details the changes introduced by the amendment:
* **Ghee Composition:** Amends subregulation 2.1.8, Table 1, modifying the fatty acid composition requirements for ghee at row numbers 9 and 16, specifying the acceptable range for C16:0 Hexadecanoic acid Palmitic acid as 22.0-39.0 and C18:3 cis 9,12,15 9,12,15Octadecatrienoic acid as 0.2-1.5. This modifies the permitted range of these fatty acids in ghee products.
* **Cheese Powder Standard (New):** Introduces a new subregulation 2.1.17a, establishing standards for cheese powder, including its description, essential composition and quality factors (raw materials, permitted ingredients, milk fat, moisture, salt), permissible food additives (as per Appendix A), contaminant limits (as per Contaminants, toxins and Residues Regulations, 2011), hygiene requirements (as per Schedule 4 of the Licensing and Registration Regulations, 2011 and specified guidelines), labelling requirements (as per Labelling and Display Regulations, 2020), and methods of sampling and analysis. This establishes a specific set of regulations for cheese powder manufacturing.
* **Definition of Animal:** Removes the words "and fish" from the definition of 'animal' in subregulation 2.5.1 (a).
* **Caffeinated Beverages:** Removes subitem B from item III in clause 2 of subregulation 2.10.6 relating to Caffeinated Beverages.
* **Borates in Drinking Water:** Substitutes serial number 24 in Table 3 of subregulation 2.10.8, updating the permissible limit for Borates in drinking water to a maximum of 2.4 mgl.
* **Drinking Water Standards:** Substitutes clause 2 in subregulation 2.10.9 related to Drinking water purified with detailed requirements including organoleptic and physical parameters (Table 1), general parameters (Table 2), toxic substances (Table 3), radioactive residues (Table 4), microbiological requirements (Table 5), and pesticide residues (Table 6). This completely replaces the previous standards with more detailed requirements.
* **Food Additives in Flours and Starches:** Amends Table 6 of Appendix A, expanding the restriction of food additives to include Rice flour (including flour for Fortified Rice Kernel preparation), Millet flour, and Mixed millet flour, in addition to Atta, under food categories 6.2.1 and 6.2.2. This restricts the use of food additives in more flours and starches than previously.
* **Food Additives in Sauces and Gravies:** Inserts "Sucrose esters of fatty acids" (INS No. 473) with a maximum level of 10,000 mg/kg as a permissible food additive in mixes for sauces and gravies (Food Category System 12.6.3), as detailed in Table 12 of Appendix A.
**6. Target Audience and Stakeholders:**
The primary target audience and stakeholders affected by these amendments include:
* Manufacturers of ghee.
* Manufacturers of cheese powder.
* Producers and suppliers of drinking water.
* Manufacturers of Atta, Rice flour, Millet flour, and Mixed millet flour.
* Manufacturers of mixes for sauces and gravies.
* Food safety regulators and enforcement agencies.
**7. Implementation Aspects (Inferred):**
* **Responsible agency:** The Food Safety and Standards Authority of India (FSSAI) is the responsible agency for implementing and enforcing these regulations.
* **Procedures:** Food businesses are expected to comply with the revised standards, including monitoring and testing their products to ensure they meet the specified parameters.
* **Timelines:** While the text doesn't explicitly mention timelines, the amendments take effect upon publication in the Gazette of India. Affected businesses are expected to comply with the new regulations promptly. The amendment included a notice period of sixty days to allow for objections or suggestions which indicates some period for transition and feedback.
**8. Expected Outcomes / Impact of Changes:**
The likely intended outcomes and impact of these amendments include:
* **Improved Quality and Safety:** Enhanced quality and safety of ghee, cheese powder, and drinking water through stricter compositional and contaminant limits.
* **Standardized Production:** A standardized framework for the production of cheese powder, ensuring consistent quality and safety.
* **Reduced Additive Use:** Further restriction on the use of additives in flours and starches, potentially leading to healthier food products.
* **Greater Consumer Protection:** Increased consumer protection through clearer labeling requirements and adherence to updated food safety standards.
**9. Conclusion:**
The Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2025, represent a significant update to existing food safety regulations. These amendments refine quality parameters, introduce standards for new food categories, and restrict the use of certain additives. By adhering to these updated regulations, food businesses can contribute to enhanced food safety, improved product quality, and greater consumer protection. It is critical for affected industries to carefully review and implement these changes to ensure compliance and maintain the integrity of the food supply chain.
Key Entities Referenced
REGD. No. D. L.3300499: Registration number of the document.
10062025263697 xxxGIDHxxx CGDLE10062025263697 xxxGIDExxx: A unique identifier code.
JUNE 9, 2025: Date of the Gazette notification.
JYAISTHA 19, 1947: Date according to the Indian national calendar.
THE GAZETTE OF INDIA: Official government gazette of India.
New Delhi: Place of publication
Food Safety And Standards Authority Of India: Regulatory authority responsible for food safety and standards in India.
MINISTRY OF HEALTH AND FAMILY WELFARE: The Indian government ministry overseeing health and family welfare policies.
NOTIFICATION: Official declaration or announcement.
4th June, 2025: Date of the notification.
F.No. SST0FANOTI22024StandardFSSAIPartI: Notification file number.
Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011: The original regulations being amended.
Central Government: The government of India.
Food Safety and Standards Act, 2006: The act of the Indian Parliament that established the Food Safety and Standards Authority of India.
Chief Executive Officer, Food Safety and Standards Authority of India: The addressee for any objections or suggestions.
FDA Bhawan, Kotla Road, New Delhi 110002: Address of the Food Safety and Standards Authority of India.
regulationfssai.gov.in: Email address for submitting objections or suggestions.
Food Safety and Standards Food Products Standards and Food Additives Amendment Regulations, 2025: Title of the amendment regulations.
Appendix A: Appendix of the regulations specifying permitted food additives.
Food Safety and Standards Contaminants, toxins and Residues Regulations, 2011: Regulations specifying limits for contaminants, toxins and residues in food products.
Schedule 4: Schedule specifying hygiene requirements of the Food Safety and Standards Licensing and Registration of Food Businesses Regulations, 2011.
Food Safety and Standards Licensing and Registration of Food Businesses Regulations, 2011: Regulations related to the licensing and registration of food businesses.
Appendix B: Appendix to the regulations that specifies the microbiological requirements.
Food Safety and Standards Labelling and Display Regulations, 2020: Regulations related to food labelling and display.
G. KAMALA VARDHANA RAO: Name of the Chief Executive Officer.
Dte. of Printing at Government of India Press, Ring Road, Mayapuri, New Delhi110064: Details of the printing authority and location.
Controller of Publications, Delhi110054: Name and location of the publisher.
F. No. 215015302010: Notification number of the Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011.
1st August, 2011: Date of publication of the Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011.
F.No. STDFA38FSSAIPart1: Notification number of the last amendment to the Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011.
21st October, 2024: Date of the last amendment to the Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011.
रजिस्ट्री स.ं डी.एल.- 33004/99 REGD. No. D. L.-33004/99
सी.जी.-डी.एल.-अ.-10062025-263697
xxxGIDHxxx
CG-DL-E-10062025-263697
xxxGIDExxx
असाधारण
EXTRAORDINARY
भाग III—खण्ड 4
PART III—Section 4
प्राजधकार स ेप्रकाजित
PUBLISHED BY AUTHORITY
स.ं 418] नई दिल्ली, सोमवार, िनू 9, 2025/ज्य ष्े ि 19, 1947
No. 418] NEW DELHI, MONDAY, JUNE 9, 2025/JYAISTHA 19, 1947
स्ट्व ास्ट्् य एव ंपररवार कल्य ाण मत्रं ालय
(भारतीय खाद्य सरु क्षा और मानक प्राजधकरण)
अजधसचू ना
नई दिल्ली, 4 िून, 2025
फा.स.ं एसएस-टी0एफए (अजध)/2/2024-मानक-एफएसएसएआई(भाग-I) — खाद्य सुरक्षा और मानक (खाद्य
उत्पाि मानक और खाद्य सहयोज्य) जवजनयम, 2011 म ें और संिोधन के जलए कजतपय जवजनयमों का जनम्नजलजखत प्रारूप,
जिसे भारतीय खाद्य सुरक्षा और मानक प्राजधकरण केंद्र सरकार के पूव व अनुमोिन से, खाद्य सरु क्षा और मानक अजधजनयम,
2006 (2006 का संखयांक 34) की धारा 16 के साथ परित धारा 92 की उप-धारा (2) के खडं (ङ) द्वारा प्रित्त िजियों का
प्रयोग करत े हुए बनान े का प्रस्ट्ताव करता ह,ै इसस े प्रभाजवत होने वाल े संभाजवत सभी व्यजियों को सूचना िेन े के जलए उि
अजधजनयम की धारा 92 की उप-धारा (1) की अपेक्षा के अनसु ार एतिद्वारा प्रकाजित दकया िाता ह ै और यह नोरटस दिया
िाता ह ै दक उक्त प्रारूप जवजनयमों पर उस जतजथ स े साि दिनों की अवजध समाप्त होने के बाि जवचार दकया िाएगा, जिस
जतजथ को इस अजधसूचना को प्रकाजित करन े वाले रािपत्र की प्रजतयााँ िनता को उपलब्ध कराई िाएाँगी।
आपजत्त अथवा सुझाव, यदि कोई हो, मुखय कायवकारी अजधकारी, भारतीय खाद्य सुरक्षा और मानक प्राजधकरण,
एफडीए भवन, कोटला रोड, नई दिल्ली- 110002 को अथवा regulation@fssai.gov.in पर ईमले के माध्यम स े भेिा
िा सकता ह;ै
3729 GI/2025 (1)2 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4]
उि प्रारूप जवजनयमों के संबंध म ें जनर्िवष्ट अवजध की समाजि स े पहल े प्राि होने वाली आपजत्तयों अथवा सुझावों
पर भारतीय खाद्य सुरक्षा और मानक प्राजधकरण द्वारा जवचार दकया िाएगा।
प्रारूप जवजनयम
1. इन जवजनयमों का संजक्षि नाम खाद्य सुरक्षा और मानक (खाद्य उत्पाि मानक और खाद्य सहयोज्य) संिोधन जवजनयम,
2025 ह ै।
2. खाद्य सुरक्षा और मानक (खाद्य उत्पाि मानक और खाद्य सहयोज्य) जवजनयम, 2011, (जिसे इसमें इसके पश्चात उि
जवजनयम कहा गया ह,ै में), -
(1) जवजनयम 2.1 म,ें
(क) उप-जवजनयम 2.1.8 म,ें ‘घी की वसीय अम्ल संघटन’ स े संबंजधत सारणी 1 म,ें पंजि संखया 9 और 16 पर प्रजवजष्टयों के
स्ट्थान पर जनम्नजलजखत प्रजतस्ट्थाजपत दकया िाएगा, अथावत्: -
“सी16:0 हक्े साडेकानोइक एजसड (पाजमरटक एजसड) 22.0-39.0
सी18:3 (जसस 9,12,15) 9,12,15-ऑक्टाडेकाररनोइक 0.2-1.5”;
एजसड
(ख) उप-जवजनयम 2.1.17 के पश्चात, जनम्नजलजखत उप-जवजनयम अंतःस्ट्थाजपत दकया िाएगा, अथावत:् -
“2.1.17 (क) चीज़ पाउडर के जलए मानक
1. जववरण -
(क) चीज़ पाउडर पीने योग्य पानी या चीज़ स्ट्लरी में जबखरे चीज़ को सुखा कर बनाया गया चीज़ का एक पाउडर
रूप ह।ै
(ख) चीज़ पाउडर का रंग सफेि या हरी रंगत वाला सफेि या हल्का क्रीम होना चाजहए। इसम ें हल्के िबाव म ें सानी
स े टूटने वाली गांिों के जसवाय गांिें नहीं होनी चाजहए और यह िले हुए कणों स े यथोजचत रूप स े मुि होना चाजहए।
इसम ें अनुमत संघटकों के जसवाय कोई भी ऐसा संघटक नहीं होना चाजहए िो िधू में नहीं पाया िाता ह।ै
(ग) चीज़ स्ट्लरी का अथव ह ै चीज़ कड व और वैकजल्पक रूप स े एक तरल पिाथ व (िैसे पानी, िधू , क्रीम या बटर ऑयल)
और/या िोस िधू के जमश्रण/पीसने स े प्राि उत्पाि। चीज़ स्ट्लरी सुवास बढाने के जलए उपयिु तापमान पर लगभग 2
स े 3 सिाह तक पकाई िाती ह।ै चीज़ स्ट्लरी म ें संिोजधत स्ट्टाटवसव, सहायक संस्ट्कृजतयों और बजहिावत एंिाइमों का
प्रयोग करके सुवास बढाया िाता ह।ै
2. आवश्यक सरं चना और गणु वत्ता कारक -
(क) कच्ची सामग्री
(i) चीज़
(ii) चीज़ स्ट्लरी[भाग III—खण्ड 4] भारत का रािपत्र : असाधारण 3
(ख) अनुमत संघटक
(i) सोजडयम क्लोराइड
(ii) पीन े योग्य पानी
(ग) संरचना
क्र. स.ं मापिंड आवश्यकताएं
(1) (2) (3)
1. िग्ु ध वसा, न्यूनतम, % (m/m), िुष्क पिाथ व के आधार पर 40.0
2. नमी, अजधकतम, %(m/m) 5.0
3. नमक ( सोजडयम क्लोराइड यिु ), अजधकतम 5.5
% (m/m)
3. खाद्य सहयोज्य -
इस मानक के तहत कवर दकए गए उत्पािों के जलए, इन जवजनयमों के पररजिष्ट ‘क’ में जनर्िवष्ट जवजिष्ट खाद्य सहयोिकों
का केवल जनर्िवष्ट सीमाओं के भीतर प्रयोग दकया िा सकता ह।ै
4.सिं षू क, आजवष और अवजिष्ट -
उत्पाि खाद्य सुरक्षा और मानक (संिषू क, आजवष और अवजिष्ट) जवजनयम, 2011 के तहत जनधावररत सीमाओं के अनरूु प
होने चाजहए।
5. स्ट्वच्छता -
(क) उत्पािों को खाद्य सुरक्षा और मानक (खाद्य कारबार का अनुज्ञापन और रजिस्ट्रीकरण) जवजनयम, 2011 की
अनुसूची 4 म ें जनर्िवष्ट आवश्यकताओं और ऐसे अन्य दििाजनििे ों िो दक खाद्य सुरक्षा और मानक अजधजनयम, 2006 के
प्रावधानों के तहत समय-समय पर जनर्िष्टव हो उनके अनुसार तयै ार और जनयंजत्रत दकया िाएगा ।
(ख) उत्पाि इन जवजनयमों के पररजिष्ट ख म ें जनर्िवष्ट सूक्ष्मिीवी आवश्यकताओं के अनुरूप होन ेचाजहए।
6. लबे ललगं -
खाद्य सुरक्षा और मानक (लेबललंग और प्रििवन) जवजनयम, 2020 के प्रावधान पूवव-पैकेिबंि उत्पािों पर लाग ू होंगे।
7. नमनू ाकरण और जवश्लषे ण की जवजध -
भारतीय खाद्य सुरक्षा और मानक प्राजधकरण द्वारा समय-समय पर यथाजनर्िवष्ट, जनयमावली म ें उजल्लजखत नमूनाकरण
और जवश्लेषण की जवजधयााँ लागू होंगी।”;4 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4]
(2) जवजनयम 2.5 म,ें उप-जवजनयम 2.5.1 म,ें “पिु” की पररभाषा स े संबंजधत खडं (क) म,ें “और मछली” िब्िों का लोप
दकया िाएगा;
(3) जवजनयमन 2.10 म,ें
(क) उप-जवजनयम 2.10.6 म,ें “कैदफनयुत्त पेय” स ेसंबंजधत खंड (2) म,ें मि III म,ें उप-मि (ख) का लोप दकया िाएगा;
(ख) उप-जवजनयम 2.10.7 म,ें खंड 4 के अंतगवत ताजलका में, क्रम संखया 28 और उससे संबंजधत प्रजवजष्टयों का लोप दकया
िाएगा;
(ग) उप-जवजनयम 2.10.8 म,ें खंड 4 के अंतगवत ताजलका 3 म,ें क्रम संखया 24 पर प्रजवजष्टयों के स्ट्थान पर जनम्नजलजखत
प्रजतस्ट्थाजपत दकया िाएगा, अथावत्: -
“24. बोरेट्स (बी के रूप म)ें , जम.ग्रा./जल., अजध. 2.4” ;
(घ) उप-जवजनयम 2.10.9 म,ें खंड 2 म,ें जनम्नजलजखत प्रजतस्ट्थाजपत दकया िाएगा, अथावत्: -
“(2) पेयिल (िोजधत) साफ हो और उसम ें कोई तलछट, जनलंजबत कण और बाहरी पिाथव न हों। यह 1, 2, 3, 4, 5
और 6 ताजलकाओं म ेंिी गई आवश्यकताओं के भी अनरूु प होना चाजहए:
ताजलका 1: ऑगने ोलजे प्टक और भौजतक मापिंड
क्र.स.ं जवजिष्टता अनमु ये सीमा
(1) (2) (3)
1. रंग, हज़े ेन यूजनट्स, अजधकतम 5
2. गंध स्ट्वीकायव
3. पीएच मान 6.5-8.5
4. स्ट्वाि स्ट्वीकायव
5. आजवलता, एनटीयू, अजधकतम 1
6. घुल े हुए कुल िोस पिाथ,व mg/l, अजधकतम 500[भाग III—खण्ड 4] भारत का रािपत्र : असाधारण 5
ताजलका 2: अत्यजधक मात्रा म ेंअवाछं नीय पिाथों स ेसबं जं धत सामान्य मापिंड
क्र.स.ं जवजिष्टता अनमु ये सीमा
(1) (2) (3)
1. एल्यूमीजनयम (Al), mg/l, अजधकतम 0.03
2. अमोजनया (कुल अमोजनया-N) mg/l, अजधकतम 0.5
3. एजनयोजनक जडटिेंट (MBAS) mg/l, अजधकतम 0.2
4. बेररयम (Ba), mg/l, अजधकतम 0.7
5. बोरोन (B), mg/l, अजधकतम 0.5
6. कैजल्सयम(Ca) के रूप म,ें mg/l, अजधकतम 75
7. क्लोरामाइन (Cl ), mg/l, अजधकतम 4.0
2
8. क्लोराइड (Cl), mg/l, मैक्स 250
9. कॉपर (Cu), mg/l, अजधकतम 0.05
10. फ्लोराइड (F) mg/l, अजधकतम 1.0
11. मुि अवजिष्ट क्लोरीन, mg/l, न्यूनतम 0.2
12. आयरन (Fe), mg/l, अजधकतम 1.0
13. मैग्नीजियम (Mg), mg/l, अजधकतम 30
14. मैंगनीि (Mn) , mg/l, अजधकतम 0.1
15. जमनरल ऑयल, mg/l, अजधकतम 1.0
16. नाइरेट (NO ), mg/l, अजधकतम 45
3
17. फेनोजलक यौजगक (C H OH), mg/l, अजधकतम 0.001
6 5
18. सेलेजनयम (Se), mg/l, अजधकतम 0.01
19. जसल्वर (Ag), mg/l, अजधकतम 0.1
20. सल्फेट (SO ) mg/l, अजधकतम 200
4
21. सल्फाइड (H S), mg/l, अजधकतम 0.05
2
22. कैजल्सयम काबोनेट के रूप म ें कुल क्षारता, mg/l, अजधकतम 200
23. कुल हाडनव ेस (CaCO ), mg/l, अजधकतम 200
3
24. लज़ंक (Zn), mg/l, अजधकतम 56 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4]
ताजलका 3: जवषाि पिाथों स ेसबं जं धत मापिडं
क्र.स.ं जवजिष्टता अनमु ये सीमा
(1) (2) (3)
1. कैडजमयम (Cd), mg/l, अजधकतम 0.003
2. साइनाइड (CN), mg/l, अजधकतम 0.05
3. लेड (Pb), mg/l, अजधकतम 0.01
4. मरकरी (Hg), mg/l, अजधकतम 0.001
5. मोजलब्डेनम (Mo), mg/l, अजधकतम 0.07
6. जनकल (Ni), mg/l, मैक्स 0.02
7. पॉलीक्लोरीनेटेड बाइदफनाइल्स, mg/l, अजधकतम 0.0005
8. पॉलीनुक्लअे र सुगधं युि हाइड्रोकाबवन (PAH), mg/l, 0.0001
अजधकतम
9. कुल आसेजनक (As), mg/l, अजधकतम 0.01
10. कुल क्रोजमयम (Cr), mg/l, अजधकतम 0.05
11. राइहलै ोमीथेन:
क) ब्रोमोफॉमव, mg/l, अजधकतम 0.1
ख) जडब्रोमोक्लोरोमीथने , mg/l, अजधकतम 0.1
ग) ब्रोमोजडक्लोरोमीथेन mg/l, अजधकतम 0.06
घ) क्लोरोफॉम,व mg/l, अजधकतम 0.2
ताजलका 4: रेजडयो-सदक्रय अवजिष्टों स ेसबं जं धत मापिडं
क्र.स.ं जवजिष्टता अनमु ये सीमा
(1) (2) (3)
1. अल्फा उत्सिवक Bq/l, अजधकतम 0.1
2. बीटा उत्सिवक Bq/l, अजधकतम 1.0
3. यूरेजनयम, mg/l, अजधकतम 0.03
ताजलका 5: सक्ष्ू मिीवी आवश्यकताएं
क्र.स.ं जवजिष्टता अनमु ये सीमा
(1) (2) (3)
1. E. coli या थमोटॉलरेंट कोजलफॉमव बैक्टीररया दकसी भी 100 जम.ली नमून े म ेंनहीं पाया िाना
चाजहए
2. कुल कोलीफॉम व बैक्टीररया दकसी भी 100 जम.ली नमून े म ेंनहीं पाया िाना
चाजहए[भाग III—खण्ड 4] भारत का रािपत्र : असाधारण 7
ताजलका 6: कीटनािक अवजिष्टों स ेसबं जं धत मापिंड
क्र.स.ं जवजिष्टता अनमु ये सीमा (µg/l)
(1) (2) (3)
1. अलाक्लोर 20
2. एराज़ीन 2
3. एजल्ड्रन/डाइलजड्रन 0.03
4. अल्फा HCH 0.01
5. बीटा HCH 0.04
6. बुटाक्लोर 125
7. क्लोरपाइरीफोस 30
8. डेल्टा HCH 0.04
9. 2,4- डाइक्लोरोफेनोक्सीएजसरटक अम्ल 30
10. डीडीटी (डीडीटी डीडीई और डीडीडी के ओ, पी और पी, पी 1
आइसोमसव)
11. एंडोसल्फान (अल्फा, बीटा और सल्फेट) 0.4
12. इजथयन 3
13. गामा HCH (ललडं ेन) 2
14. आइसोप्रोटुरोन 9
15. मेलेजथयन 190
16. जमथाइल पैराजथयन 0.3
17. मोनोक्रोटोफोस 1
18. फोरेट 2” ;8 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4]
(4) पररजिष्ट क म,ें “IV. खाद्य उत्पािों म ें खाद्य सहयोज्यों का उपयोग” िीषव के अंतगवत, -
(क) सारणी 6 में, खाद्य श्रेणी प्रणाली 6.2.1 और 6.2.2 (आटा और स्ट्टाचव*) स े संबंजधत प्रजवजष्टयों के सामने, कॉलम (3) में,
“*आटे में दकसी भी सहयोज्य की अनुमजत नहीं है” आकृजत और िब्िों के स्ट्थान पर “*आटे, चावल के आटे (िढृ ीकृत चावल के
िाने तैयार करने के जलए प्रयिु आटा सजहत), जमल्लेट आटा और जमजश्रत जमल्लेट आटा म ें दकसी भी सहयोज्य की अनुमजत
नहीं ह”ै आकृजत और िब्ि प्रजतस्ट्थाजपत दकए िाएगं े;
(ख) सारणी 12 म,ें खाद्य श्रेणी प्रणाली 12.6.3 (सॉस और सालान के जलए जमश्रण) से संबंजधत प्रजवजष्टयों के सामन,े कॉलम
(3) में, खाद्य सहयोज्य “सोजडयम एल्युजमनोजसजलकेट” और उससे संबंजधत प्रजवजष्टयों के पश्चात, जनम्नजलजखत अंत:स्ट्थाजपत
दकया िाएगा, अथावत:् -
खाद्य श्रणे ी खाद्य श्रणे ी का खाद्य सहयोज्य आईएनएस अनिु जं सत अजधकतम नोट
प्रणाली नाम सखं या मात्रा
“12.6.3 सॉस और फैटी एजसड के 473 10,000 127”
सालान के जलए सुक्रोि एस्ट्टर
जमग्रा/ दकग्रा
जमश्रण
िी. कमलावधवन राव, मुखय कायवकारी अजधकारी
[जवज्ञापन-III/4/असा./151/2025-26]
रटप्पण: खाद्य सुरक्षा और मानक (खाद्य उत्पाि मानक और खाद्य सहयोज्य) जवजनयम, 2011 भारत के रािपत्र, असाधारण
भाग 3, खंड 4 म,ें अजधसूचना संखया फा.स.ं 2-15015/30/2010, दिनांक 1 अगस्ट्त, 2011 द्वारा प्रकाजित हुई थी और
अंजतम संिोधन अजधसूचना संखया फा.स.ं स्ट्टैंडड/वएफए/38/एफएसएसएआई (भाग-1), दिनांक 21 अक्टूबर, 2024 के
माध्यम स े की गई थी ।
MINISTRY OF HEALTH AND FAMILY WELFARE
(Food Safety And Standards Authority Of India)
NOTIFICATION
New Delhi, the 4th June, 2025
F.No. SS-T0FA(NOTI)/2/2024-Standard-FSSAI(Part-I)—The following draft of certain regulations
further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011,
which the Food Safety and Standards Authority of India proposes to make with previous approval of the Central
Government, in exercise of the powers conferred by clause (e) of sub-section (2) of section 92 read with section 16
of the Food Safety and Standards Act, 2006 (34 of 2006) is hereby published as required under sub-section (1) of
section 92 of the said Act for the information of all persons likely to be affected thereby and notice is hereby given
that the said draft regulations shall be taken into consideration after the expiry of the period of sixty days from the
date on which copies of the Gazette containing this notification are made available to the public.
Objections or suggestions, if any, may be addressed to the Chief Executive Officer, Food Safety and
Standards Authority of India, FDA Bhawan, Kotla Road, New Delhi- 110002 or sent on email at
regulation@fssai.gov.in
Objections or suggestions, which may be received from any person with respect to the said draft regulations
before the expiry of period so specified, shall be considered by the Food Safety and Standards Authority of India.[भाग III—खण्ड 4] भारत का रािपत्र : असाधारण 9
Draft Regulations
1. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives)
Amendment Regulations, 2025.
2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, (hereinafter
referred to as the said regulations), -
(1) in regulation 2.1,
(a) in sub-regulation 2.1.8, in Table 1 relating to ‘The fatty acid composition of ghee’, for the entries at row number 9
and 16, the following shall be substituted, namely:-
“C16:0 Hexadecanoic acid (Palmitic acid) 22.0-39.0
C18:3 (cis 9,12,15) 9,12,15-Octadecatrienoic acid 0.2-1.5”;
(b) after sub-regulation 2.1.17, the following sub-regulation shall be inserted, namely:-
“2.1.17(a) Standard for Cheese Powder
1. Description. -
(a) Cheese powder is a powdered form of cheese made by drying cheese dispersed in potable water or cheese
slurry.
(b) Cheese powder shall be white or white with greenish tinge or light cream in colour. It shall be free from
lumps except those that break-up readily under slight pressure and shall be reasonably free from scorched
particles. It shall not contain any ingredient not found in milk except those permitted.
(c) Cheese slurry means the product obtained by blending/grinding cheese curd, and optionally a liquid (e.g.
water, milk, cream or butter oil) and /or milk solids. Cheese slurry is ripened for about 2 to 3 weeks at
suitable temperature for flavour development. The flavour development in Cheese slurry is accelerated by
using modified starters, adjunct cultures and exogenous enzymes.
2. Essential Composition and Quality Factors. -
(a) Raw Material
(i) Cheese
(ii) Cheese slurry
(b) Permitted ingredients
(i) Sodium Chloride
(ii) Potable water
(c) Composition
S. No. Parameters Requirements
(1) (2) (3)
1. M ilk fat, Minimum, % (m/m), dry matter basis 40.0
2. M oisture, Maximum, %(m/m) 5.0
3. S alt (added sodium chloride), Maximum 5.5
% (m/m)
3. Food Additives. -
For products covered under this standard, specific food additives specified in Appendix ‘A’ of these
regulations may be used and only within the limits specified.
4. Contaminants, Toxins and Residues. -
The products shall comply with the limits stipulated under the Food Safety and Standards (Contaminants,
toxins and Residues) Regulations, 2011.
5. Hygiene. -
(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 and such other guidelines as specified from time to time under the provisions of the Food
Safety and Standard Act, 2006.10 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4]
(b) The products shall conform to the microbiological requirements specified in Appendix ‘B’ of these
regulations.
6. Labelling. -
The provisions of the Food Safety and Standards (Labelling and Display) Regulations, 2020, shall apply to
pre-packaged products.
7. 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) in regulation 2.5, in sub-regulation 2.5.1, in clause (a) relating to definition of “animal”, the words “and fish” shall
be omitted;
(3) in regulation 2.10,
(a) in sub-regulation 2.10.6, in clause (2) relating to “Caffeinated Beverages”, in item III, sub-item (B) shall be
omitted;
(b) in sub-regulation 2.10.7, in the table under clause 4, serial number 28 and the entries relating thereto shall be
omitted;
(c) in sub-regulation 2.10.8, in the Table 3 under clause 4, the entries at serial number 24 shall be substituted with the
following, namely:-
“24. Borates (as B), mg/l, Max 2.4 ‘’;
(d) in sub-regulation 2.10.9, for clause 2, the following shall be substituted, namely:-
“(2) Drinking water (purified) shall be clear without any sediments, suspended particles and extraneous matter. It
shall also comply with the requirements given in Tables 1, 2, 3, 4, 5 and 6:
Table 1: Organoleptic and Physical Parameters
Sl. No. Characteristic Permissible Limit
(1) (2) (3)
1. Colour, Hazen units, Max 5
2. Odour Agreeable
3. pH value 6.5-8.5
4. Taste Agreeable
5. Turbidity, NTU, Max 1
6. Total dissolved solids, mg/l, Max 500
Table 2: General Parameters Concerning Substances Undesirable in Excessive Amounts
Sl. No. Characteristic Permissible Limit
(1) (2) (3)
1. Aluminium (as Al), mg/l, Max 0.03
2. Ammonia (as total ammonia-N) mg/l, Max 0.5
3. Anionic detergents (as MBAS) mg/l, Max 0.2
4. Barium (as Ba), mg/l, Max 0.7
5. Boron (as B), mg/l, Max 0.5
6. Calcium (as Ca), mg/l, Max 75
7. Chloramines (as Cl ), mg/l, Max 4.0
2
8. Chloride (as Cl), mg/l, Max 250
9. Copper (as Cu), mg/l, Max 0.05
10. Fluoride (as F) mg/l, Max 1.0[भाग III—खण्ड 4] भारत का रािपत्र : असाधारण 11
11. Free residual chlorine, mg/l, Min 0.2
12. Iron (as Fe), mg/l, Max 1.0
13. Magnesium (as Mg), mg/l, Max 30
14. Manganese (as Mn), mg/l, Max 0.1
15. Mineral oil, mg/l, Max 1.0
16. Nitrate (as NO ), mg/l, Max 45
3
17. Phenolic compounds (as C H OH), mg/l, Max 0.001
6 5
18. Selenium (as Se), mg/l, Max 0.01
19. Silver (as Ag), mg/l, Max 0.1
20. Sulphate (as SO ) mg/l, Max 200
4
21. Sulphide (as H S), mg/l, Max 0.05
2
22. Total alkalinity as calcium carbonate, mg/l, Max 200
23. Total hardness (as CaCO ), mg/l, Max 200
3
24. Zinc (as Zn), mg/l, Max 5
Table 3: Parameters Concerning Toxic Substances
Sl. No. Characteristic Permissible Limit
(1) (2) (3)
1. Cadmium (as Cd), mg/l, Max 0.003
2. Cyanide (as CN), mg/l, Max 0.05
3. Lead (as Pb), mg/l, Max 0.01
4. Mercury (as Hg), mg/l, Max 0.001
5. Molybdenum (as Mo), mg/l, Max 0.07
6. Nickel (as Ni), mg/l, Max 0.02
7. Polychlorinated biphenyls, mg/l, Max 0.0005
8. Polynuclear aromatic hydrocarbons (as PAH), mg/l, Max 0.0001
9. Total arsenic (as As), mg/l, Max 0.01
10. Total chromium (as Cr), mg/l, Max 0.05
11. Trihalomethanes:
a) Bromoform, mg/l, Max 0.1
b) Dibromochloromethane, mg/l, Max 0.1
c) Bromodichloromethane mg/l, Max 0.06
d) Chloroform, mg/l, Max 0.2
Table 4: Parameters concerning radio-active residues
Sl. No. Characteristic Permissible Limit
(1) (2) (3)
1. Alpha emitters Bq/l, Max 0.1
2. Beta emitters Bq/l, Max 1.0
3. Uranium, mg/l, Max 0.03
Table 5: Microbiological Requirements
Sl. No. Characteristic Permissible Limit
(1) (2) (3)
1. E. coli or thermotolerant coliform bacteria Shall not be detectable in any 100 ml sample
2. Total coliform bacteria Shall not be detectable in any 100 ml sample12 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4]
Table 6: Parameters concerning pesticide residues
Sl. No. Characteristic Permissible Limit (µg/l)
(1) (2) (3)
1. Alachlor 20
2. Atrazine 2
3. Aldrin/ Dieldrin 0.03
4. Alpha HCH 0.01
5. Beta HCH 0.04
6. Butachlor 125
7. Chlorpyriphos 30
8. Delta HCH 0.04
9. 2,4- Dichlorophenoxyacetic acid 30
10. DDT (o, p and p, p – Isomers of DDT DDE and DDD) 1
11. Endosulfan (alpha, beta, and sulphate) 0.4
12. Ethion 3
13. Gamma — HCH (Lindane) 2
14. Isoproturon 9
15. Malathion 190
16. Methyl parathion 0.3
17. Monocrotophos 1
18. Phorate 2”;
(4) In Appendix A, under the heading “IV. Use of Food Additives in Food Products”, -
(a) in Table 6, against the entries relating to Food Category System 6.2.1 and 6.2.2 (Flours and starches*), in column
(3), for the figure & words “*No additives permitted in Atta”, the figure & words “*No additives permitted in Atta,
Rice flour (including the flour for Fortified Rice Kernel preparation), Millet flour, and Mixed millet flour” shall be
substituted;
(b) in Table 12, against the entries relating to Food Category System 12.6.3 (Mixes for sauces and gravies), in column
(3), after the food additive “Sodium aluminosilicate” and the entries relating thereto, the following shall be inserted,
namely:-
Food Category Food Category Food Additive INS No Recommended Note
System Name Maximum Level
“12.6.3 Mixes for Sucrose esters 473 10,000 mg/kg 127”
sauces and of fatty acids
gravies
G. KAMALA VARDHANA RAO), Chief Executive Officer
[ADVT.-III/4/Exty./151/2025-26]
Note: The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 were
published in the Gazette of India, Extraordinary, Part III, section 4 vide notification number F. No. 2-15015/30/2010,
dated 1st August, 2011 and last amended vide notification number F.No. STD/FA/38/FSSAI(Part-1), dated 21st
October, 2024.
Uploaded by Dte. of Printing at Government of India Press, Ring Road, Mayapuri, New Delhi-110064
and Published by the Controller of Publications, Delhi-110054.