FSSAI Basic Regulations (Food & Beverages)

The Food Safety and Standards Authority of India (FSSAI) regulates food safety standards across India, ensuring that food products are safe for consumption. This course covers the FSSAI regulations, focusing on food safety laws, hygiene standards, and compliance obligations for food manufacturers, distributors, and retailers. Participants will learn about FSSAI registration, food labeling norms, and how to manage quality control within the food and beverage industry.

• To introduce participants to the FSSAI regulations governing the food and beverage sector in India.
• To explain the key compliance requirements for food producers, manufacturers, and distributors.
• To explore food safety laws, labeling requirements, and product standards under FSSAI.
• To provide best practices for ensuring food safety and maintaining consumer trust in food products.

• Understand the role of FSSAI in regulating food safety and ensuring compliance.
• Learn about FSSAI registration, food labeling, and hygiene standards.
• Explore the regulations for food packaging, quality control, and product approval.
• Gain insights into compliance audits, inspection procedures, and penalties for non-compliance.
• Understand how to maintain food safety throughout the supply chain.

Module 1: Introduction to FSSAI & Food Safety Regulations

• Overview of FSSAI (Food Safety and Standards Authority of India): Establishment, functions, and roles.
• FSSAI’s impact on food safety, consumer protection, and public health.
• The Food Safety and Standards Act, 2006: Key objectives and enforcement.

Module 2: FSSAI Licensing & Registration

• Licensing vs. Registration: Who needs to register with FSSAI and who requires a license.
• FSSAI Registration process for small and medium food businesses.
• FSSAI licensing requirements for food manufacturers, exporters, and retailers.
• Category-specific licenses (FBO, FSSAI for manufacturers, distributors, and food transporters).

Module 3: Food Labeling & Packaging Requirements

• Overview of food labeling regulations: Information required on labels (ingredients, nutritional content, allergens, expiry date).
• Labeling laws: The Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
• Compliance with advertising and promotional standards in food marketing.
• Packaging standards for different types of food and beverages (processed food, beverages, dairy products).

Module 4: Food Safety Standards & Hygiene Practices

• Key food safety standards under FSSAI: Hygiene, temperature control, sanitation, and pest control.
• FSSAI guidelines for handling, processing, storing, and transporting food products.
• Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) in food production.
• Hazard Analysis and Critical Control Point (HACCP) implementation in food production and handling.

Module 5: Compliance and Inspection Procedures

• FSSAI inspections: Process, frequency, and preparation.
• Food safety audits: Internal vs. external audits, reporting, and corrective actions.
• Procedures for compliance audits and FSSAI assessments.
• Penalties and actions for non-compliance: Fines, product recalls, and suspension of licenses.

Module 6: Food Safety Management Systems (FSMS)

• The importance of Food Safety Management Systems (FSMS) in meeting FSSAI standards.
• ISO 22000 and other FSMS frameworks.
• Best practices for implementing FSMS in food businesses.
• Food traceability and product recall systems under FSSAI regulations.

Module 7: Case Studies & Industry Best Practices

• Case studies of FSSAI compliance failures and food safety breaches.
• Best practices for ensuring quality control, improving food safety, and building consumer trust.
• Successful FSSAI compliance programs from leading food companies.

• Food manufacturers and processing plant operators.
• Food distributors, retailers, and importers.
• Quality control managers, food safety officers, and compliance professionals in food and beverage businesses.
• Regulatory affairs professionals in the food and beverage industry.
• Food law students, consultants, and auditors.