Executive Summary:
This notification from the Food Safety and Standards Authority of India (FSSAI) amends the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, specifically concerning fish and fish products. The amendment revises the standards for dried salted and dried fishery products. The regulations were published on January 15, 2016, and are effective from that date.
Key Points / Main Content:
* **General Information:**
* These regulations are called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016.
* These regulations amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
* **Amendment to Fish and Fish Products Regulations:**
* In regulation 2.6, relating to Fish and Fish Products, subregulation 2.6.1, clause 7, relating to salted fish/dried salted fish, is substituted.
* Dried salted and dried fishery products are defined as products prepared from fresh or wholesome fish after drying with or without the addition of salt.
* Fish must be bled, gutted, beheaded, split, or filleted, and washed prior to salting and drying.
* Salt used must be clean and free from foreign matter and contamination.
* The product must be free from foreign matter, objectionable odor, and flavor.
* The product may contain permitted food additives as per Appendix A.
* The product must conform to microbiological and chemical requirements as laid down in the regulation.
* **Requirements for Dried Salted and Dried Fishery Products:**
* Water activity (aW at 25°C): Less than 0.78
* Salt Content (percent Sodium Chloride): Not less than 12
* Histamine content, max.: 200 mg/Kg
* Acid Insoluble Ash on dry basis: Not more than 1
* Salt content requirement is only applicable to dry salted fishery products.
* Histamine content requirement applies to dried/dry-salted fishery products prepared from listed fish species associated with histamine poisoning.
Impact Analysis:
* **Fish and Fishery Product Manufacturers/Processors:**
* Impact: Must adhere to the revised standards for dried salted and dried fishery products, including specific requirements for water activity, salt content, histamine content, and acid insoluble ash.
* Action Required: Review and adjust production processes to comply with the new standards, including sourcing appropriate quality fish and salt, implementing proper pre-processing procedures, and monitoring product characteristics to ensure compliance.
* **Food Safety and Standards Authority of India (FSSAI):**
* Impact: Responsible for enforcing the amended regulations and ensuring compliance by manufacturers and processors of fish and fishery products.
* Action Required: Implement monitoring and enforcement mechanisms to verify compliance with the revised standards, update relevant guidance documents, and communicate the changes to relevant stakeholders.
Key Entities Referenced
Food Safety and Standards Authority of India: An authority established under the Food Safety and Standards Act, 2006 responsible for setting food safety standards in India.
Food Safety and Standards Act, 2006: An act of the Parliament of India to consolidate the laws relating to food safety and standards.
Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011: Regulations established in 2011 by the Food Safety and Standards Authority of India (FSSAI) concerning food product standards and food additives.
Food Safety and Standards Food Products Standards and Food Additives Amendment Regulations, 2016: Amendment regulations made in 2016 to the Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011.
Ministry of Health and Family Welfare: The Indian government ministry responsible for health policy in India.
New Delhi: The capital city of India, where the notification was issued.
Pawan Kumar Agarwal: Chief Executive Officer of Food Safety and Standards Authority of India.
Fish and Fisheries Products: A specific category of food products that the regulations pertain to, related to food safety standards.
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EXTRAORDINARY
Hkkx III—[k.M 4
PART III—Section 4
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PUBLISHED BY AUTHORITY
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No. 26] NEW DELHI, FRIDAY, JANUARY 15, 2016/PAUSA 25 , 1937
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((((भभभभााााररररततततीीीीयययय खखखखाााा(cid:3)(cid:3)(cid:3)(cid:3) ससससररुुररुु (cid:7)(cid:7)(cid:7)(cid:7)ाााा औऔऔऔरररर ममममााााननननकककक (cid:8)(cid:8)(cid:8)(cid:8)ााााििििधधधधककककररररणणणण))))
अअअअििििधधधधससससचचूूचचूू ननननाााा
नई (cid:1)द(cid:3)ली, 11 जनवरी, 2016
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(खा(cid:8) उ(cid:15)पाद मानक और खा(cid:8) सहयो(cid:24)य) (संशोधन) िविनयम, 2015 का संशोधन करन े के िलए, कितपय िविनयम(cid:28) का
(cid:29)ा(cid:30)प, खा(cid:8) सरु (cid:12)ा और मानक अिधिनयम, 2006 (2006 का 34) क(cid:31) धारा 92 क(cid:31) उपधारा (1) क(cid:31) अपे(cid:12)ानसु ार भारतीय
खा(cid:8) सरु (cid:12)ा और मानक (cid:29)ािधकरण %ारा भारत के राजप’, असाधारण, भाग , खंड 4 म( अिधसूचना स,ं या फा.सं.1-
III
10(1)/-टै0ड2स3/एसपी((cid:1)फश एंड (cid:1)फश6रज (cid:29)ोड78स)/एफएसएसएआई-2013, तारीख 5 जून,,,, 2015 को (cid:29)कािशत (cid:1)कया
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जनता को उपल;ध होन ेक(cid:31) तारीख से साठ (cid:1)दन(cid:28) क(cid:31) अविध के भीतर आ(cid:12)ेप और सुझाव आमिं ’त (cid:1)कए गए थे;
और राजप’ क(cid:31) (cid:29)ितया ंजनता को 7 जुलाई,,,, 2015 को उपल;ध करा दी गई थ?;
और उ: (cid:29)ा(cid:30)प िविनयम(cid:28) के सबं ंध म ((cid:29)ा@ आ(cid:12)ेप(cid:28) और सुझाव(cid:28) पर खा(cid:8) सुर(cid:12)ा और मानक (cid:29)ािधकरण %ारा िवचार
कर िलया गया ह;ै
अतः, अब खा(cid:8) सुर(cid:12)ा और मानक (cid:29)ािधकरण उ: अिधिनयम क(cid:31) धारा 16 के साथ प6ठत धारा 92 क(cid:31) उपधारा
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िविनयम, 2011 का और संशोधन करन ेके िलए िनFिलिखत िव िनयम बनाती ह,ै अथात3 ्:-
ििििववववििििननननययययमममम
1111.... ससससििंंििंं !!!! ननननाााामममम औऔऔऔरररर (cid:27)(cid:27)(cid:27)(cid:27)ााााररररंंंंभभभभ....————(1) इन िविनयम(cid:28) का संि(cid:12)@ नाम खा(cid:8) सुर(cid:12)ा और मानक (खा(cid:8) उ(cid:15)प ाद मानक और खा(cid:8)
सहयो(cid:24)य ) संशोधन िविनयम, 2016 ह ै।
230 GI/2016 (1)2 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
2. खा(cid:8) सुर(cid:12)ा और मानक (खा(cid:8) उ(cid:15) पाद मानक और खा(cid:8) सहयो(cid:24) य) िविनयम, 2011 म(, ''मछली और मछली
उ(cid:15)प ाद'' से संबिं धत िविनयम 2.6 म(,—
(क) उपिविनयम 2.6.1 म ( नमक(cid:31)न मछली/शुिI कत नमक(cid:31)न मछली स े संबिं धत खंड (7) के - थान पर
िनKन िलिखत रखा जाएगा, अथा3त ्:—
''7(1) शिु Iक त/नमक(cid:31)न और शिु Iक त मछली उ(cid:15) पाद स े ताजी या नमक के साथ या उसके िबना मछली को
शुिIक त करने के पLच ात् -व ा- M यकर मछली स ेतैयार उ(cid:15)प ाद अिभ(cid:29)ेत ह ै।
(2) मछली नमक लगाने और शIु क करन े से पवू 3 र7 त(cid:12)6रत, अंतिडया रिहत, मुंड रिहत, चीरी Eई या कटी Eई
और धोई Eई होगी ।
(3) नमक(cid:31)न मछली बनाने को (cid:29)य7ु त नमक - वP छ, िवजातीय (cid:29)दाथQ से मु7 त, धलू , तले , िनतल या अR य बाहरी
सामSी के सदं षू ण के दLृ य िचVन दWशत नह? ह(cid:28)गे ।
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(5) उ(cid:15)प ाद म (प6रिशIट 'क' म( अनXु ात खा(cid:8) यो(cid:24)यक अतं WवI ट हो सक(गे ।
(6) उ(cid:15)प ाद िविनयम म( अिभकिथत सYु म जिै वक(cid:31)य और रासायिनक अपे(cid:12)ाZ के अनु(cid:30)प होगा ।
(7) उ(cid:15)प ाद िनKन िलिखत अपे(cid:12)ाZ के अन(cid:30)ु प होगा ;
[म स.ं िवशेषताए ं अपे(cid:12)ाए ं
(1) (2) (3)
1. 25° स(टीSेट पर जल (cid:1)[याशीलता (a ) 0.78 से कम
w
2. लवण अवयव (सोिडयम 7लोराइड (cid:29)ितशत)* 12% से कम नह?
3. िह-ट ामाइन** अवयव, अिधकतम 200 िम.Sा./(cid:1)क.Sा.
4. शुIक आधार पर अK ल म (घुलनशील भ-म 1% से अिधक नह?
* लवण अवयव क(cid:31) अपे(cid:12)ा केवल शुIक नमक(cid:31)न मछली उ(cid:15) पाद म( लाग ू होगी ।
** िह-ट ामाइन अवयव क(cid:31) अपे(cid:12)ा िह- टामाइन िवषा7 ता के साथ सहब^ सूचीब^ मछली (cid:29)जाितय(cid:28) से तयै ार
केवल शिु Iक त/शुिIक त नमक(cid:31)न मछली उ(cid:15) पाद के िलए लागू होगी ।”
पवन कुमार अSवाल, मु,य काय3कारी अिध कारी
[िवXापन IIIIIIIIIIII////4444////असा./328]
(cid:7)(cid:7)(cid:7)(cid:7)टटटट####पपपपणणणण :::: मलू िवि नय म भारत के राजप’, असाधारण, भाग III, खंड 4 म ( अिध सचू ना स,ं य ाकं फा. स.ं 2-15015/30/2010,
तारीख 1 अग-त , 2011 %ारा (cid:29)कािश त (cid:1)क ए गए थे उसके पLच ात् िन K निल िख त अिध सचू ना स.ं %ारा संशोधन (cid:1)क ए
गए:
(i) फा. सं. 4/15015/30/2011, तारीख 7 जून, 2013;
(ii) फा. सं. पी./15014/1/2011-पीएफए/एफ़एसएसएआई, तारीख 27 जून, 2013;
(iii) फा. सं. 5/15015/30/2012, तारीख 12 जलु ाई, 2013;
(iv) फा. सं. पी.15025/262/2013-पीए/एफ़एसएसएआई, तारीख 5 (cid:1)दसंबर, 2014;
(v) फा. सं. 1-83एल/एससीआई॰ पीएएन–अिध॰/एफ़एसएसएआई-2012, तारीख 17 फरवरी, 2015;
(vi) फा. सं. 4/15015/30/2011, तारीख 4 अग-त, 2015;¹Hkkx IIIµ[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 3
(vii) फा. सं. पी. 15025/263/13-पीए/एफ़एसएसएआई, तारीख 4 नवKबर, 2015;
(viii) फा. सं. पी.15025/264/13-पीए/एफएसएसएआई, तारीख 4 नवKबर, 2015;
(ix) फा. सं.7/15015/30/2012, तारीख 13 नवKबर, 2015;
(x) फा. स.ं पी.15025/208/2013-पीए/एफएसएसएआई, तारीख 13 नवKबर, 2015;
(xi) फा. सं. पी.15025/261/2013-पीए/एफएसएसएआई, तारीख 13 नवKबर, 2015.
MINISTRY OF HEALTH AND FAMILY WELFARE
(Food Safety and Standards Authority of India)
NOTIFICATION
New Delhi, the 11th January, 2016
F. No. 1-10(1)/Standards/SP(Fish and Fisheries Products)/FSSAI-2013.—Whereas the draft Food
Safety and Standards (Food Products Standards and Food Additives) (Amendment) Regulations, 2015, were
published as required under sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of
2006), vide notification of the Food Safety and Standards Authority of India number F.No.1-
10(1)/Standards/SP(Fish and Fisheries Products)/FSSAI-2013 dated 5th June, 2015 in the Gazette of India,
Extraordinary, Part III, Section 4 inviting objections and suggestions from the persons likely to be affected
thereby, before the expiry of the period of sixty days from the date on which the copies of the Official Gazette
containing the said notification were made available to the public;
And whereas the copies of the said Gazette were made available to the public on the 7th July, 2015;
And whereas the objections and suggestions received from the public in respect of the said draft
regulations have been considered by the Central Government;
Now, therefore, in exercise of the powers conferred by clause (e) of sub section (2) of section 92 read
with section 16 of the said Act, the Food Safety and Standards Authority of India hereby makes the following
regulations further to amend the Food Safety and Standards (Food Products Standards and Food Additives)
Regulations, 2011, namely:—
Regulations
1. Short title and commencement.—(1) These regulations may be called the Food Safety and
Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016.
2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations,
2011, in regulation 2.6 relating to “Fish and Fish Products”,
(a) in sub-regulation 2.6.1, in clause (7) relating to salted fish/dried salted fish, the following shall be
substituted, namely:-
“7 (1) Dried/ salted and dried fishery products means the product prepared from fresh or wholesome
fish after drying with or without addition of salt.
(2) The fish shall be bled, gutted, beheaded, split or filleted and washed prior to salting and
drying.
(3) Salt used to produce salted fish shall be clean, free from foreign matter, show no visible
signs of contamination with dirt, oil, bilge or other extraneous materials.
(4) The product shall be free from foreign matter, objectionable odour and flavour.
(5) The product may contain food additives permitted in Appendix A.
(6) The product shall conform to the microbiological and chemical requirement as laid
down in the regulation.
(7) The products shall conform to the following requirements:4 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Sr. No. Characteristics Requirements
(1) (2) (3)
1. Water activity (a ), at 25°C Less than 0.78
w
2. Salt Content (percent Sodium Chloride)* Not less than 12 %
3. Histamine** content, max. 200 mg/Kg
4. Acid Insoluble Ash on dry basis Not more than 1%
*Requirement of salt content is only applicable to dry salted fishery products.
** Requirement of Histamine content is only applicable for dried/dry-salted fishery products
prepared from listed fish species associated with histamine poisoning.”
PAWAN KUMAR AGARWAL, Chief Executive Officer
[ADVT III/4/Exty./328]
Note. - The principal regulations were published in the Gazette of India, Extraordinary, Part III, Section 4 vide
notification number F. No. 2-15015/30/2010, dated the 1st August, 2011 and subsequently amended
vide notification numbers:—
(i) F. No. 4/15015/30/2011, dated the 7th June, 2013;
(ii) F. No. P.15014/1/2011-PFA/FSSAI, dated the 27th June, 2013;
(iii) F. No. 5/15015/30/2012, dated the 12th July, 2013;
(iv) F. No. P.15025/262/13-PA/FSSAI dated the 5th December, 2014;
(v) F. No.1-83L/Sci.Pan-Noti/FSSAI-2012 dated the 17th February, 2015;
(vi) F. No. 4/15015/30/2011, dated the 4th August, 2015;
(vii) F. No. P. 15025/263/13-PA/FSSAI, dated the 4th November, 2015;
(viii) F. No. P. 15025/264/13-PA/FSSAI, dated the 4th November, 2015;
(ix) F. No. 7/15015/30/2012, dated the 13th November, 2015;
(x) F. No. P. 15025/208/2013-PA/FSSAI, dated the 13th November, 2015;
(xi) F. No. P. 15025/261/2013-PA/FSSAI, dated the 13th November, 2015.
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