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FMCG Products
#1
Does FMCG Products require fssaai level on products packaging to sell online

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#2
here are the requirements for selling in the Gourmet category :
Check list for Grocery seller
1. For Re sellers
a. VAT & CST certificate

b. FSSAI license
i. Validity in terms of expiry
ii. Scope should be Retailer for packaged foods

c. Storage requirements
i. Temperature controlled storage to maintain ambient temperature
ii. Storage pallets for storing the food products above the ground and separate from the wall
iii. Regular fumigation for pest control and maintain environment hygiene

d. Seller should show invoices of purchases from authentic importers
i. Authorized Importers list to be shared by internal team
ii. Lab testing reports from the importers(desired)

2. For Manufacturers (Indian Brands)
a. FSSAI license for manufacturers
i. Validity in terms of expiry
ii. Scope should be Manufacturer for packaged foods

b. Lab test reports
i. Lab Tests done in the last 6 months from govt accredited agencies
ii. Tests to be performed are attached above. Adherence to the same is critical

c. Storage and Fumigation as per guidelines
i. Temperature controlled storage to maintain ambient temperature
ii. Storage pallets for storing the food products above the ground and separate from the wall
iii. Regular fumigation for pest control and maintain environment hygiene
iv. Personal visit by the concerned BD if possible to verify the same
Images SOP
 
Lab Tests
Raisins
1. General Tests
• (i) Moisture (m/m) Not more than 30.0 percent
• (ii) Ash insoluble in dil Hcl Not more than 0.1 percent
• (iii) Blemished / Damaged Units Not more than 5.0 percent
• (ii) (iv) Extraneous matter Not more than 1.0 percent
Explanation:—- For the purpose of this paragraph —
(i) 'Blemished' means units showing scars, discoloration, sun burn, dark spots on the surface;
(ii) 'Damaged' means dates affected by mashing and/ or tearing of the flesh exposing the pit or significantly
changing the appearance.
(iii) 'Extraneous vegetable matter' means stalks, pieces of shells, pits, fibre, peel, etc
2. Microbiological Tests
• Total plate count – Not more than 40,000/gm
• Salmonella – Absent in 25gm/ml
3. Metal Contaminants
• Lead – 2.5 (Parts per million by weight)
• Copper - 30(Parts per million by weight)
• Arsenic – 1.1 (Parts per million by weight)
• Tin – 250 (Parts per million by weight)
• Zinc – 50 (Parts per million by weight)
*******************************************************************************************
Dry Fruits
1. General Tests
• (i) Extraneous Vegetable matter (m/m) Not more than 1.0 percent
• (ii) Damaged/ Discoloured units (m/m) Not more than 2.0 percent
• (iii) Acidity of extracted fat expressed as oleic Acid Not more than 1.25 percent
Explanation — For the purpose of this paragraph —
(i) 'Extraneous vegetable matter' means stalks, pieces of shells, pits, fibre, peel;
(ii) 'Damaged or Discoloured' means units affected by sunburn, scars mechanical injury, discolouration
and insects.
2. Microbiological Tests
• Total plate count – Not more than 40,000/gm
• E. Coli - Absent in 1 gm/ml
3. Metal Contaminants
• Lead – 2.5 (Parts per million by weight)
• Copper - 30(Parts per million by weight)
• Arsenic – 1.1 (Parts per million by weight)
• Tin – 250 (Parts per million by weight)
• Zinc – 50 (Parts per million by weight)

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