FSSAI is a central legislation part to lay down food standards based on science, transparency, and consultation. Framing of regulations to direct and monitor food business in India. At present, there is an existence of 18 regulations such as licensing, regulations, food product standards, food additive, packaging, labelling and so on. Food regulations and laws are implemented for the provision of safety, security and hygienic foods to consumers across the India. In addition, it protects against the adulteration, misbranding, unsafe foods from consumption.
Food safety and Standard Authority of India has developed the categories of food products and food codes for all the products, including some proprietary food items.
Why FSSAI Food Categorization System is obligated?
FSSAI food categorization system provides the vivid clarification for all stakeholders including the enforcement agencies.
Distributes the hierarchical mode of catalogue, for the predictability, certainty, direction of various food products.
Renders the cluster and clutter free information for easy navigation of food products
FCS offers the space for the future food regulatory enlargements.
It’s based on the product descriptors of foodstuffs as marketed.
The food category descriptors are neither legal product designations nor they intended for labelling purposes.
The food category system is applied to simplify the reporting of food additive uses for assembling and constructing these regulations.
Basically, the whole food categorization system in India was carried out for the regulations and registration/license.
Food Categorization Structure
Generally, food categorization structure falls into 18 categories, that has been distributed into 3 sections.
Category 1 to 16 describing the numerous kinds of food stuffs, comprises of fats, oils, cereals, pulses, etc.
Category 17 is around the food products which are not covered in category 1 – 16. This enhances the path for innovation in the food, either at present or in future.
Category 99 is a type of substances which is utilized in foods in the form of additives like vitamins, minerals, and so forth.
FSSAI food category system is commonly comprised of 18 leading categories. They are
Category 1.0 - Dairy products and analogues
Category 2.0 - Fats and oils, and fat emulsions
Category 3.0 - Edible ices, incorporating sorbet
Category 4.0 - Fruits and vegetables
Category 5.0 - Confectionery
Category 6.0 - Cereal and cereal products
Category 7.0 - Bakery products
Category 8.0 - Meat and meat products
Category 9.0 - Fish and fish products
Category 10.0 - Eggs and egg products
Category 11.0 - Sweeteners
Category 12.0 - Salts, spices, soups, sauces, salads and protein products
Category 13.0 - Foodstuffs intended for particular nutritional uses
Category 14.0 - Beverages
Category 15.0 - Ready-to-eat savouries
Category 16.0 - Prepared foods
Category 17.0 - Other food products
Category 99.0 - Substances additionally added to food products.
For more FSSAI food related topic, checkout FMT magazine.
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