The FSSAI had previously framed draft Amendment Regulations specifying the limit of naturally occurring formaldehyde in freshwater and marine fish. It also issued Amendment Regulations specifying hygienic and sanitary conditions to be maintained while handling, processing, storing, transporting, manufacturing, packaging and distributing fish and fish products.
Both of these draft Amendment Regulations, namely the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2020 and the Food Safety and Standards (Licensing and Registration of Food Business) Amendment Regulations, 2020 are in the process of being notified.
The FSSAI acknowledges that the process of notification and enforcement of the final regulations will take some time. Therefore, in the interest of public health, food safety and fair practices in food business operation, it has decided to re-operationalise these regulations. Hence these regulations shall come into effect from 11th August 2020.
Food Business Operators (FBOs) are required to adhere to these regulations with immediate effect. If any of the requisite general requirements of hygiene and sanitary practices are not complied with then the FBOs will be served with Improvement Notices and will be subject to action to ensure compliance of the requirements.
The following are some of the directions envisaged by the Amendment Regulations
- The limit of formaldehyde has been fixed for various species of fishes that are classified broadly into Group I (Marine Fishes), Group II (Marine fishes) and Group III (freshwater fishes). The limits have been fixed at 8 mg/Kg for Group I and 4 mg/kg for Group II and III.
- Introduction of a list of Kind of Businesses (KoBs) and their eligibility for registrations and licences. For instance, a business engaged in manufacturing/ processing of fish and fish products does not require registration. It requires a state licence if it is engaged in manufacture/ process of up to 150MT/year and a central licence for more than that amount.
- It stipulates for best practices to be followed by moving street food vendors and stationary street food vendors. For this purpose, it lists two separate sets of practices for both types of vendors. These practices are intended to ensure hygiene and safety of the fish being sold.
It also prescribes for specific requirements to be complied with by establishments engaged in handling, processing, storing, transporting, manufacturing, packaging and distributing fish and fish products. These include requirements for internal structure and fittings, quality control, storage, processing, packaging, transportation, amongst others.
