The Food Safety and Standards (Packaging and Labeling) Regulations, 2011 are a set of regulations introduced by the Food Safety and Standards Authority of India (FSSAI) to ensure that food products are labelled correctly and meet specific packaging standards. These regulations are designed to protect consumers, ensure transparency, and enable informed decision-making when purchasing food products. They apply to all food products sold in India, whether packaged or imported.
Here is a breakdown of the key provisions of the Packaging and Labeling Regulations, 2011:
1. General Requirements for Labeling
These regulations specify the general requirements for labeling food products, ensuring that they provide clear, accurate, and truthful information for consumers. The key requirements include:
- Legible and Prominent Information: Labels must be easy to read and clearly displayed on the packaging. The font, size, and placement of the information should be such that consumers can easily identify it.
- Information in English: The mandatory information on the label must be provided in English. However, it can also be supplemented with the regional language of the state in which the product is sold.
- Non-Deceptive Labeling: Labels must not contain any false or misleading statements. They must accurately represent the contents of the package, including the food's nature, quantity, and nutritional value.
2. Mandatory Information on Labels
The following information is required on the label of packaged food products as per the regulations:
- Name of the Food Product: This must be clearly stated on the label, along with any common name of the food (e.g., "Whole Wheat Bread" or "Vegetable Soup").
- List of Ingredients: A list of all the ingredients used in the product must be mentioned in descending order of their weight or volume.
- Nutritional Information:
- The nutritional information should include the energy content (in kcal), amount of protein, fat, carbohydrates, sugars, sodium, and any other essential nutrients as prescribed.
- The nutritional information must be provided per 100g/ml (or per serving size, if applicable).
- Food Additives: Any food additives used (like preservatives, colorants, or flavouring agents) must be listed on the label, as well as their functional class (e.g., "Preservative" or "Colour").
- Net Quantity: The net weight or volume of the product (e.g., "500g" or "250ml") must be clearly mentioned.
- Best Before/Use by Date: A best before date or use by date should be provided, indicating the date until which the product will maintain its best quality under proper storage conditions.
- Manufacturer or Importer Details:
- The name and address of the manufacturer, packer, or distributor.
- The FSSAI license number or registration number of the manufacturer.
- Batch or Lot Number: The batch number for tracking the production lot of the food product, essential for recall purposes if needed.
- Storage Instructions: If the food product needs to be stored in a specific way (e.g., "Keep refrigerated"), this must be clearly stated.
3. Additional Information (For Specific Categories)
Certain categories of food products require additional specific labeling, such as:
- Allergen Information: Food products that contain allergens like nuts, dairy, gluten, etc., must mention this information in the label.
- Vegetarian or Non-Vegetarian Marking: Packaged food items must indicate whether the product is vegetarian or non-vegetarian. A green dot (for vegetarian) and a brown dot (for non-vegetarian) should be displayed.
- Special Foods (e.g., Organic, Gluten-Free): Products marketed as organic, gluten-free, or any other specialized diet products must provide additional certifications or statements on the label.
4. Format and Placement of Labeling Information
- Primary and Secondary Labels: Food products must have a primary label on the packaging, and secondary labels (if applicable) can be used for providing more detailed information.
- Font Size and Visibility: The font size for important information like the product name, ingredients, and nutritional facts must be legible and prominently displayed. This is especially important for products intended for sale in retail outlets.
5. Packaging Requirements
The Packaging of food products is subject to certain standards to ensure food safety and hygiene. Some key requirements include:
- Safety and Hygiene: Packaging materials must not pose any health risks and must be safe for direct contact with food.
- Tamper-Proof Packaging: Packaging should be designed in such a way that it prevents tampering and ensures the integrity of the product. Tamper-evident seals and packaging methods should be used.
- Packaging Material Standards: Packaging materials must comply with FSSAI's guidelines on safety and quality. They should be non-toxic, non-contaminating, and food-grade.
- Environmental Impact: The regulations encourage the use of eco-friendly and recyclable packaging materials to reduce the environmental footprint.
6. Exemptions and Special Cases
Certain food products may have exemptions from some of the labeling requirements, such as:
- Fresh Foods: Fresh fruits, vegetables, meat, and fish are generally exempt from certain labeling provisions, but they still need to follow hygiene and safety standards.
- Small Packages: For food items in very small packaging (e.g., individual candies), there may be some flexibility in the information that needs to be provided, but key details like ingredients, quantity, and manufacturer details still apply.
7. Penalties for Non-Compliance
Failure to comply with these packaging and labeling regulations can lead to legal consequences, including:
- Penalties: A fine can be imposed on businesses that fail to comply with the labeling and packaging requirements.
- Product Recall: In cases of mislabelling or when a product is found to be unsafe or non-compliant, the product may be recalled from the market.
8. Importance of Labeling
The packaging and labeling regulations are crucial for several reasons:
- Consumer Protection: They provide consumers with the necessary information to make informed decisions and ensure food safety.
- Traceability: Proper labeling, including batch numbers and manufacturer details, helps track food products in case of contamination or recall.
- Transparency: By listing ingredients, nutritional facts, and allergens, the regulations foster transparency in the food industry.
Conclusion
The Food Safety and Standards (Packaging and Labeling) Regulations, 2011 are essential to ensuring that food products sold in India are accurately represented and safe for consumption. These regulations aim to protect consumers by providing clear and consistent labeling standards, which include information about the product's contents, nutritional value, allergens, and proper storage conditions. By complying with these regulations, businesses contribute to maintaining food safety and consumer trust in the food industry.
9911796707
