{"id":44087,"date":"2021-01-11T14:23:27","date_gmt":"2021-01-11T08:53:27","guid":{"rendered":"https:\/\/enterslice.com\/learning\/?p=44087"},"modified":"2021-01-11T14:25:31","modified_gmt":"2021-01-11T08:55:31","slug":"fssai-food-license-for-fish-retailers-in-india","status":"publish","type":"post","link":"https:\/\/enterslice.com\/learning\/fssai-food-license-for-fish-retailers-in-india\/","title":{"rendered":"FSSAI Food License for Fish Retailers in India"},"content":{"rendered":"

To address the legal requirements and challenges by fish retailers, the FSSAI License for fishers is necessary.<\/p>\n\n\n\n

Legislation<\/strong><\/p>\n\n\n\n

Section 92 of Food Safety and Standards<\/strong>[1]<\/strong><\/a><\/sup> (Food Products Standards and Food Additives) Amendment<\/a>, Regulations, 2016- tells about the FSSAI license for the fish retailers.<\/p>\n\n\n\n

To understand the legislation and working of FSSAI License<\/a><\/strong> for the fish retailers, some more related concepts like “Fish and Fish Products” must be understood as follows:<\/p>\n\n\n\n

  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.<\/li>
  2. The Processing area should be cleaned and always disinfected.<\/li>
  3. The marine product should be prepared and processed separately.<\/li>
  4. It must be mandated that the non-veg or Seafood products are to be washed with potable water before use.<\/li>
  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.<\/li>
  6. It is essential to cover and store all the Non-veg. Products in the refrigerator and always below the veg. products.<\/li>
  7. Physical storage of the raw and cooked products should be stored, separated with cooked products at the top.<\/li>
  8. The preparation area must always be clean, and all the refused or waste should be quickly removed.<\/li><\/ol>\n\n\n\n

    Operationalisation of Food Safety and Standards (Food Products Standards & Food Additives) Amendment Regulations, 2020<\/h2>\n\n\n\n

    A. Classification of Fish Retailers<\/strong><\/p>\n\n\n\n

    These regulations are for the Food Business operators of the Fish Retailers; the fish retailers have divided into groups:<\/p>\n\n\n\n

    1. Stationary street vendors<\/li>
    2. Moving street food vendors<\/li><\/ol>\n\n\n\n

      Stationary Street vendors<\/strong> work within the fixed locations, such as selected location shops in the market<\/a> or little shops at the roadside.<\/p>\n\n\n\n

      Moving Street Food Vendors<\/strong>– 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.<\/p>\n\n\n\n

      B. Hygiene Practices<\/strong><\/p>\n\n\n\n

      \"Hygiene<\/figure>\n\n\n\n
      1. Shops away from flood areas<\/strong><\/li><\/ol>\n\n\n\n

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

        1. Avoid Cross-Contamination<\/strong><\/li><\/ol>\n\n\n\n

          The retailer selling the multiple fishes must avoid the cross-contamination of the fishes. Do not store fresh fish and cooked fish together.<\/p>\n\n\n\n

          1. Cleaning<\/strong><\/li><\/ol>\n\n\n\n

            Use clean water to wash the fish.<\/p>\n\n\n\n

            1. Ice used for chilling fish<\/strong><\/li><\/ol>\n\n\n\n

              The ice must be produced from clean and microbiologically tested safe water.<\/p>\n\n\n\n

              1. Preservatives<\/strong><\/li><\/ol>\n\n\n\n

                Preservatives should not be used and formaldehyde should not be used.<\/p>\n\n\n\n

                1. Transportation and storage<\/strong><\/li><\/ol>\n\n\n\n

                  The clean and disinfected crates must be used for transporting the fishes.<\/p>\n\n\n\n

                  1. Fish retailers undergo a medical examination<\/strong><\/li><\/ol>\n\n\n\n

                    It is essential for fish retailers to undergo a proper medical examination that they are free from any infections.<\/p>\n\n\n\n

                    Standard Operating Procedure – Requirements for processing, handling, manufacturing, packing, storing, distribution and transportation of fish and fish related products<\/h2>\n\n\n\n
                    \"Standard<\/figure>\n\n\n\n
                    1. Internal structure<\/strong><\/li><\/ol>\n\n\n\n

                      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.<\/p>\n\n\n\n

                      1. Equipments<\/strong><\/li><\/ol>\n\n\n\n

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

                        1. Raw Material and ingredients<\/strong><\/li><\/ol>\n\n\n\n

                          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.<\/p>\n\n\n\n

                          1. Food Packaging and storage materials<\/strong><\/li><\/ol>\n\n\n\n

                            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.<\/p>\n\n\n\n

                            1. Packaging<\/strong><\/li><\/ol>\n\n\n\n

                              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.<\/p>\n\n\n\n

                              1. Food Transportation<\/strong><\/li><\/ol>\n\n\n\n

                                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.<\/p>\n\n\n\n

                                1. Quality Control<\/strong><\/li><\/ol>\n\n\n\n

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

                                  Fish products shall contain the permitted ingredients and comply with the relevant guidelines.<\/p>\n\n\n\n

                                  Procedure for Registration under Central Authority and State Authority<\/h2>\n\n\n\n
                                  1. Petty food manufacturer<\/strong><\/li><\/ol>\n\n\n\n

                                    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.<\/p>\n\n\n\n

                                    1. State authority<\/strong><\/li><\/ol>\n\n\n\n

                                      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<\/p>\n\n\n\n