The Food Safety and Standards (Food Products Standards and Food Additives) Fifth Amendment Regulations, 2019

Dec 04, 2019 | by Avantis RegTech Legal Research Team


The Ministry of Health and Family Welfare (MoHFW) on November 28, 2019, notifies the Food Safety and Standards (Food Products Standards and Food Additives) Fifth Amendment Regulations, 2019 to further amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

The followings are the amendments made in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011:-

·      In Regulation 2.1.2 related to Standards for Milk, in item 2(b), row 3 related to “Goat or Sheep Milk” has been substituted.

·         In Regulation 2.1.10 related to Standards for Milk Powders and Cream Powder, in item 2(b), the following shall be inserted, namely:-

“Note:- Total sodium content in the milk powder shall not be more than 650 mg or 100 gm SNF. The maximum level does not apply to sodium that could be present due to the use of sodium containing additives in milk powders.”

·    In Regulation 2.1.16, relating to Standard for Chhana and Paneer, in item 2(c), the composition table has been replaced and 6 related to ‘Labelling’ has been substituted.

·         In Regulation 2.1.17, the item 1(c) related to Standard for Cheese and Cheese Products has been inserted, namely:-

(c) Whey Cheeses are solid, semi-solid, or soft products which are principally obtained through either of the following processes:

  1. the concentration of whey and the moulding of the concentrated product;
  2. the coagulation of whey by heat with or without the addition of acid.

In each case, the whey may be pre-concentrated prior to the further concentration of whey or coagulation of the whey proteins. The process may also include the addition of milk, cream, or other raw materials of milk origin before or after concentration or coagulation. The ratio of whey protein to casein in the product obtained through the coagulation of whey shall be distinctly higher than that of milk.

The product obtained through the coagulation of whey may either be ripened or unripened.

(d) “Cheeses in Brine” are semi-hard to soft ripened cheeses. The body has a white to yellowish colour and a compact texture suitable for slicing, with none to few mechanical openings. The cheeses have no actual rind and have been ripened and preserved in brine until delivered to, or prepacked for, the consumer. Certain individual cheeses in brine contain specific herbs and spices as part of their identity.”

These Regulations shall come into force on the date of their publication in the Official Gazette and Food Business Operator shall comply with all the provisions of these regulations by July 01, 2020.

[Notification No. F. No. M&MP/Misc. Stds/Notification(03)/FSSAI-2018]


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