FSSAI Food License

FSSAI Food License for Fish Retailers in India

To address the legal requirements and challenges by fish retailers, the FSSAI License for fishers is necessary.

Legislation

Section 92 of Food Safety and Standards^[1] (Food Products Standards and Food Additives) Amendment, Regulations, 2016- tells about the FSSAI license for the fish retailers.

To understand the legislation and working of FSSAI License for the fish retailers, some more related concepts like “Fish and Fish Products” must be understood as follows:

1. That Non-veg. Products or raw materials- should be purchased as chilled products and the temperature should be maintained at 5o degree C or below and all the other frozen products at -18 degree C or below from authorized or licensed slaughter houses or vendors.
2. The Processing area should be cleaned and always disinfected.
3. The marine product should be prepared and processed separately.
4. It must be mandated that the non-veg or Seafood products are to be washed with potable water before use.
5. The cooking temperature of non-veg products have to be at a core temperature 75 degree Celsius for 15 seconds or an adequate time or temperature control.
6. It is essential to cover and store all the Non-veg. Products in the refrigerator and always below the veg. products.
7. Physical storage of the raw and cooked products should be stored, separated with cooked products at the top.
8. The preparation area must always be clean, and all the refused or waste should be quickly removed.

Operationalisation of Food Safety and Standards (Food Products Standards & Food Additives) Amendment Regulations, 2020

A. Classification of Fish Retailers

These regulations are for the Food Business operators of the Fish Retailers; the fish retailers have divided into groups:

1. Stationary street vendors
2. Moving street food vendors

Stationary Street vendors work within the fixed locations, such as selected location shops in the market or little shops at the roadside.

Moving Street Food Vendors– Those shopkeepers who move from one place to another carrying their wares by hand or on the head, or the vehicle, such as a bicycle or pushed transport.

B. Hygiene Practices

1. Shops away from flood areas

The shops must be away from the areas which are not prone to flood zones, and space must not have any smokes or odors.

2. Avoid Cross-Contamination

The retailer selling the multiple fishes must avoid the cross-contamination of the fishes. Do not store fresh fish and cooked fish together.

3. Cleaning

Use clean water to wash the fish.

4. Ice used for chilling fish

The ice must be produced from clean and microbiologically tested safe water.

5. Preservatives

Preservatives should not be used and formaldehyde should not be used.

6. Transportation and storage

The clean and disinfected crates must be used for transporting the fishes.

7. Fish retailers undergo a medical examination

It is essential for fish retailers to undergo a proper medical examination that they are free from any infections.

Standard Operating Procedure – Requirements for processing, handling, manufacturing, packing, storing, distribution and transportation of fish and fish related products

1. Internal structure

All the interiors of the premises must be constructed of materials, which are corrosion resistant, light-colored, durable, impervious to build up fish slime, blood, to reduce the risk of the physical contamination.

2. Equipments

The equipments shall be constructed of the suitable corrosion resistant material that doesn’t transmit toxic substances and shall not cause mechanical injuries.

3. Raw Material and ingredients

Raw materials shall be procured from a registered supplier. The fish needs to be free from the ammonia-like odour, or sour taste and eyes shall be shiny and transparent.

4. Food Packaging and storage materials

The temperature of the products at the time of storage shall be at the range of 0 degree Celsius to +4 degree Celsius ( 0-4 degree Celsius), and frozen products shall be -18 degree Celsius. There shall not be too long storage by the fish retailers, and severe fluctuations shall be avoided.

5. Packaging

Avoid packages which have signs frost or ice crystals, which means the fish has been stored for a long time and refrozen. The packaging of the fish shall ensure the safety of fish and fish products and should not change the organoleptic properties before the expiration date.

6. Food Transportation

The transportation of the fish and fish chilling products shall be through chilling equipment which maintains the temperature of the 4 degree Celsius or maintain a temperature below -18 degree Celsius.

7. Quality Control

The fresh fish shall not contain any food preservatives added by the fish retailers, including formaldehyde, contaminants and natural or synthetic or hormonal substances.

Fish products shall contain the permitted ingredients and comply with the relevant guidelines.

Procedure for Registration under Central Authority and State Authority

1. Petty food manufacturer

The manufacturer or sells any article, of food himself or any pretty retailer, hawker, vendor, or a temporary stallholder, or food business operators, whose annual turnover not exceeding 12 lakhs.

2. State authority

The food business operator (wholesaler, retailer, distributor, etc.) whose annual turnover is between Rs 12 lakhs to 20 crores. They have to get registered under State Authority

• With slaughtering capacity of more than 2 to 50 animals or handling, capacity is more than ten and up to 150 small animals.
• The storage capacity of 50,000 Metric Tons annually.

3. Central Authority

The annual turnover of the food business operators is more than Rs 20 Crores.

• They include 100 per cent export-oriented units, importers, operators, operators associated with the Central Government and related agencies.
• Where the FBO is operating in 2 or more states, and they have two or more agencies.
• Where the storage capacity is more than 50, 000 metric tons.
• A slaughtering capacity of more than 150 small animals and 50 large animals.
• Here Food Business Operators are; restaurants, retailers, distributors, suppliers.

Basic Documents for the Registration –By Fish Retailers- under FSSAI License

1. Form A for the necessary registration
2. Form B for central or state registration
3. PAN Card of the director/owner/ partner
4. Proof of possession of the premises
5. NOC from the previous owner
6. Copy of the Partnership Deed/ Lease deed
7. A list of all the fish and fish related products
8. A proper food safety management plan
9. List and details of the types of equipment to be used
10. Proof of annual turnover- to be registered with the Central Authority
11. Each food product or categories of food product
12. Import-export code

Conclusion

It can be concluded that the fishing industry has a broad market in India. The purpose of the registration of fish retailers is to increase the awareness for the consumers. Also, registration of the products has been publicity for the FBO about its product. It increases the authenticity of the products.

Read our article:FSSAI Food License Registration for Milk Chilling Units in India