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FSSAI Standards For Seasoning

FSSAI Standards For Seasoning

India is known for its rich and varied culture of food. The flavour and taste of food products increases with the addition of different spices. But the seasoning that we buy in the market are often a mixture of lot of unwanted and harmful things. Hence, FSSAI has come up with standards for seasoning given […]

India is known for its rich and varied culture of food. The flavour and taste of food products increases with the addition of different spices. But the seasoning that we buy in the market are often a mixture of lot of unwanted and harmful things. Hence, FSSAI has come up with standards for seasoning given under the Regulation 2.9.31 of Food Safety and Standard Regulations. As per FSSAI Seasoning Is Intended To Enhance Flavour and may contain ingredients such as spices, condiments and herbs including their extracts, salt, fruits and vegetables or their products or extracts, dry fruits, nuts and raisins or their products, edible starches, yeast and its product including yeast extract, soya and its products, hydrolyzed protein or their products, meat, poultry, marine, aquatic and their products, edible vegetable oils and fats, cereal and cereal products, milk and milk products, nutritive sweeteners or any other suitable ingredient whose standards are prescribed in Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. Seasoning shall comply with the standards as mentioned below:

S.No. Characteristics Requirement
1. *Moisture % (by weight) (Maximum) 10.0
2. Acid Insoluble Ash in dilute HCl % (on dry basis) 2.0 (Maximum)

 

2.0

The above standards do not apply to seasonings such as paste of tomato, ginger, garlic, chili, etc., Seasoning may be added directly or packed separately with the product. Seasoning may contain food Additives as mentioned in Appendix A, of FSSR.

Every Food Business Operator dealing in the food business must maintain hygiene as per the FSSAI. Seasoning shall be prepared and handled in accordance with the guidance provided in the Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. Few points which are required to be kept in mind are as mentioned below:

  1. The premises shall be located in sanitary places and free from filthy surroundings.
  2. The premises should have adequate space for storage.
  3. Adequate lightings, ventilation, and space for movement.
  4. Floors, ceilings and walls must be smooth and easy to clean.
  5. The floor and skirted walls shall be washed with effective disinfectant and the premises must be free from insects, rodents, etc.
  6. Continuous supply of potable water must be ensured.
  7. The effective drainage system in the plant.
  8. Machinery should be such that can be cleaned easily.
  9. Personal hygiene of the workers must be monitored regularly.
  10. Eating tobacco, smoking and drinking should not be allowed inside the premises.

Seasonings must be free from metal contaminants. The maximum permissible limits for the same are mentioned below:

S.No. Metal Contaminant Maximum ppm
1. Lead 10 ppm on the dry matter
2. Arsenic 5 ppm
3. Inorganic bromide (determined and expressed

as total bromide from all sources)

400.00 ppm

 Microbial standards for seasoning specify the total plate count for seasoning must be 22 cfu. So, next time while you are in departmental store always look for FSSAI standards before buying.

References: –

  1. FSSRs. (FOOD PRODUCTS STANDARDS & FOOD ADDITIVES) Regulation No. 2.9.31.pdf.Available at: https://old.fssai.gov.in/…/2%20Food%20Safety%20and%20Standards%20Food%20Pr…..Accessible on: 09.07.2019.

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