MEAT SHOP LICENSING & REGISTRATION PROCEDURE IN INDIA
Compiled & shared by –DR RAJESH KR SINGH, JAMSHEDPUR, 9431309542
A Meat Shop is regulated by the Municipal Corporation Act of that state and the Prevention of Food Adulteration Act 1954.
Whereas, the regulations with respect to the timings of the shop is established in the Shops and Establishments Act of the respective states.
Trade license is required and is governed by the Municipal Corporation of the concerned state where the business intends to be set up. The licensing and Enforcement Department of the municipal corporation- of the respective state- issues a general Trade license.
Apart from the General Trade license, now it has become mandatory to take food safety license for the shops dealing in eatables or other commodities from the respective state health department which follows the guideline and rules regulation laid down by FSSAI .
As per the rules and regulations prevalent in each state, every meat shop needs a trade license and food safety license of FSSAI provided by health department.
Meat Shop Licensing Procedure:
Food Safety and Standards Authority of India (FSSAI) is an autonomous body operating under the Ministry of Health and Family Welfare of the Central Government. The role of FSSAI is to inspire trust and assure safe and nutritious food. It provides food safety training and certification and runs various projects to protect and promote public health and ensure food safety at all levels and places. By the Food Safety and Standards Act, 2006, and Food Safety and Standards (Licensing and Registration of food businesses) Regulation, 2011, any food manufacturing, processing, and packaging entity operating in India engaged in the food business requires a FSSAI Registration/ License.
The first step is to check for eligibility of the applicant for Central License, State License or only Registration pertaining to the criteria.
FSSAI REGISTRATION
FSSAI Registration is applicable when the applicant:
• Manufacturers or sells food either himself or through hawkers (itinerant/ mobile), permanent/temporary stalls and vendors.
• Home-based Canteen, Dabbawalas, the Petty retailer of snacks, tea shops.
• Prepares and Distributes food at religious and social events, fairs, other than a professional caterer.
• Is a food businesses with an annual turnover not exceeding 12 lakhs and has a production capacity not in excess of 100kg/litres per day exclusive of milk and meat and their collateral products/ Business in milk does not exceed 500 litres per day/ Slaughtering Capacity is not in excess of 2 large animals or 10 small animals or 50 poultry birds.
For Registration, an Application needs to be made under Form ‘A’ of the Second Schedule of the Food Safety and Standards Act, which requires the following fields:
1. Kind of Business from the above-mentioned options
2. Name of the Applicant/Company
3. Designation of the Applicant
4. Proof of Identity of Applicant- Driving License, Passport, Ration Card or Election ID Card.
5. Correspondence Address and Contact Details including mobile number and email which are supremely important
6. Address of the Food Business
7. Description of food items manufactured and sold including number and quantum of production
8. Total turnover of the business
9. Date or Start in case of new business
10. In case of new seasonal business- period of operations
11. Source of water and electric supply.
Upon successful submission of the form, a registration certificate is to be granted within 7 days containing the details of registration and the photo of the applicant which is required to be displayed at a prominent place in the premises where the food business is carried out.
STATE LICENSE:
If a food business does not satisfy the above criteria for a FSSAI Registration then, it either needs to get a State License or a Central License. The eligibility for obtaining a State License is:
• Dairy Units Including milk chilling units equipped to handle or process:501 to 50,000 LPD of milk/ more than 2.5 MT to 2500 MT of milk solids per annum
• Vegetable Oil Processing Units and Units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit: Upto 2 MT/day and turnover above 12 Lakh
• Slaughtering Units: Large Animals (more than 2 up to 50)
FASSI REGISTRATION
Meat processing units: Up to 500 kg meat per day or 150 MT per annum
• All food processing units including relabellers and repackers: More than 100 kg/ltr to 2 MT/day. All grains, cereals, and pulse milling units.
• Storage (except cold and controlled) of capacity up to 50,000 MT
• Storage (cold/Refrigerated ) of capacity up to 10,000 MT
• Storage (cold and controlled) of capacity up to 1000 MT
• Wholesaler of turnover up to 30 crores
• Retailer of turnover up to 20 crores
• Distributor of turnover up to 20 Crores
• Supplier of turnover up to 20 crores
• Caterer of turnover up to 20 crores
• Dhaba, Boarding Houses serving food, Banquet halls with food catering arrangements, Home based Canteens/ Dabba Wallas, Permanent/Temporary Stallholders, Food stalls/ Arrangements in religious gatherings/fairs etc., Fish/Meat/Poultry Shop/Seller of any other food vending establishment with a turnover more than 12 lakhs/per annum.
• Club/Canteen with a turnover more than 12 lakhs/per annum.
• Hotel- Three Star and above but below Five Star Or Up to Three stars with a turnover exceeding more than 12 Lakhs
• Restaurant with a turnover exceeding 20 Crores
• Transporter having up to 100 vehicles/wagons Or a turnover up to 30 Crores
• Marketer with a turnover up to 20 Crores
If the applicant satisfies the above criteria then an application needs to be made under Form ‘B’ of the Second Schedule of the Food Safety and Standards Act, which requires the following fields:
1. Kind of Business from the above-mentioned options
2. Name of the Applicant/Company
3. Registered Office Address
4. Address of the Premises where license is applicable
5. Name, Designation, Qualification, Address of the Person in charge of operations as required under Regulation
6. Name, Designation, Qualification, Address of the Person in charge of complying with the license as required under Regulation
7. Correspondence Address and Contact Details including mobile number and email which are supremely important
8. Description of food items manufactured and sold including number and quantum of production
9. Source of water and electric supply.
10. Existence of Analytical Laboratory
Documents to be submitted alongside are:
1. Application Form-B duly completed and signed (in duplicate) by the proprietor/partner or the authorized signatory.
2. Blueprint or Layout Plan of the processing unit in complete dimension with an allocated area dedicated for operations activities.
3. List of directors with their complete address and contact details
4. Name and list of equipment and machinery along with the installed capacity (in case of manufacturing/processing units)
5. Photo ID and address proof issued by the concerned Govt authority (Optional)
6. List of food category to be manufactured (For manufacturers only)
7. Authority letter with the name and letter of the responsible person nominated by the manufacturer along with the alternate responsible person
8. Analysis report (Chemical & Bacteriological) of the water to be used as an ingredient in the food product, through a Govt recognized laboratory on food testing.
9. Proof of possession of the premises (Could be a sale deed, rent agreement, electricity bill etc)
10. Partnership Deed/affidavit/memorandum & articles of association conferring constitution of the firm.
11. Copy of certificate obtained under the Co-operative acts (In case of co-operatives only)
12. NOC from the manufacturer in case of re-labellers
13. Food Safety Management System plan or certificate (If any)
14. Source of milk or procurement plan for milk and milk products processing units (Including details of the milk collection centers)
15. Details on the source of raw material for meat and meat processing plants.
16. Pesticide residues report of water in case of the manufacturer of packaged drinking water, mineral Water, carbonated water from a govt recognized lab.
17. Recall plan wherever applicable with details on whom the product is distributed (Optional)
18. NOCs from Municipality or the local body and from the State Pollution Control Board except in case the unit is established in the notified industrial area for a particular food business (Optional)
CENTRAL LICENSE
For Obtaining a Central License, the applicant needs to meet the following eligibility criteria:
1. Dairy units including milk chilling units equipped to handle or process: Having capacity of more than 50,000 liters of liquid milk/day or 2500 MT of milk solid per annum
2. Vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit: Having capacity of more than 2 MT per day
3. Slaughtering units: Large animals: more than 50 large animals, Small animals including sheep, and goats:150 or more Poultry birds:1000 or more per day
4. Meat processing units: Having capacity of more than 500 kg of meat per day or 150 MT per annum
5. All food processing units other than mentioned above including repackers & Relabellers:
Having capacity of more than 2 MT/day, except grains, cereals and pulses milling units
6. 100% Export Oriented Units: All (Every EOU has to obtain a Central License)
7. Importers importing food items including food ingredients and additives for commercial use: All (Every Importer has to obtain a Central License)
8. Food business operators manufacturing any article of food containing ingredients or substances or using technologies or processes or combination thereof whose safety has not been established through these regulations or which do not have a history of safe use or food containing ingredients which are being introduced for the first time into the country
9. Storage (Except Controlled Atmosphere+ Cold ): Having capacity of more than 50,000 MT/annum
10. Storage (Cold + Refrigerated ): Having capacity of more than 10,000 MT/annum
11. Storage (Controlled Atmosphere+ Cold ): Having capacity of more than 1,000 MT/annum
12. Wholesaler of turnover greater than 30 crores
13. Retailer of turnover greater than 20 crores
14. Distributor of turnover greater than 20 Crores
15. Supplier of turnover greater than 20 crores
16. Caterer of turnover greater than 20 crores
17. Dhaba, Boarding Houses serving food, Banquet halls with food catering arrangements, Home based Canteens/ Dabba Wallas, Permanent/Temporary Stall holders, Food stalls/ Arrangements in religious gatherings/fairs etc., Fish/Meat/Poultry Shop/Seller of any other food vending establishment with a turnover more than 12 lakhs/per annum and in more than one state.
18. Club/Canteen with a turnover more than 12 lakhs/per annum and in more than one state.
19. Hotel- Five Star and Above
20. Restaurant with a turnover greater than 20 Crores
21. Transporter having upto 100 vehicles/wagons Or a turnover greater than 30 Crores
22. Marketer with a turnover greater than 20 Crores
23. Food catering services in establishments and units under Central government Agencies like Railways, Air and airport, Seaport, Defence etc.: All who are operating under CentralGovernment Agencies have to obtain a central license
Documents Required, Other than those for the State License:
1. Ministry of Commerce Certificate of 100% EOU
2. Supporting Documentary proof of turnover
3. NOC/PA Document issued by FSSAI
4. IE Code Document issued by DGFT
NB.-FSSAI License is valid for up to 5 years and needs timely renewal, or penalties ensue.
FSSAI guidelines on FSMS Compliance for Meat & Meat Products
Meat and meat products have been categorized as meat, poultry and game that are either fresh or processed. Meat means fresh meat, poultry and game which could be in the form of whole pieces, cuts or comminuted (minced etc.) Meat products are products that have been processed by various methods so that they no longer resemble fresh meat. These products include meat, poultry, and game products in whole pieces or cuts that are cured salted and dried, processed by non-heat treatment, fermented non-heat treated products, heat treated or frozen products. Edible casings used for sausages etc. also come in the category of meat and meat products.
FSSAI has laid down guidelines through a document on Food Safety Management Systems so that there is no risk of contamination and meat and meat products are safe for human consumption. HACCP approach is a systematic method used to prevent any hazards from entering meat and meat products. It is important to identify and eliminate all hazards at the critical control point itself (CCP).
The following checklist can be used by the food business operators who deal in meat and meat products, to ensure that they are in compliance with Schedule 4 of Food Safety and Standards (Licensing & Registration of Food Businesses) Regulations, 2011.
Location and Layout of the establishment
The meat processing plant should be located away from industries that emit chemicals, harmful gases or obnoxious odour and have
permanent ceilings made of iron or asbestos sheets or RCC
floors that are cemented, tiled, laid in stone or have a pakka flooring
smooth walls in the production area which are made of impervious material up to 5ft. and a curved junction between the wall and floor
adequate lighting and ventilation in the factory premises and walls to be whitewashed.
provision for disposal of refuse and effluents
proper drainage facility in the production and food service area
proper outlets for smoke and steam like chimney and exhaust fan if open fire is used and have fans installed at the proper height
automatic door closers on all doors
net or screen fitted on doors, windows and other opening to prevent entry of insects
antiseptic disinfectant and footbath at entrances if external and internal shoes are not separate
sufficient toilets for workers outside the processing area
machinery only in 50% of the production area for continuous flow of production, easy movement and maintenance of hygiene
Equipment and Fixtures
Since meat can cause contamination quite easily FBOs to ensure that the
Equipment is always clean, washed, dried and free from moulds and fungi
No container or vessel is used that could cause metallic contamination
Table tops used for food preparation are made of close joint and impervious material
Equipment is made of either stainless steel, galvanized iron or of non corrosive metals
Facilities for cleaning and disinfecting equipment and instruments are appropriate and that you have adopted a cleaning in place (CIP) system wherever necessary
Storage Systems
Since meat rends to deteriorate very fast so storage arrangements and other systems must be foolproof to prevent any hazards from entering the products
Store food and food ingredients with proper labelling and adequate segregation
Have adequate systems to maintain time – temperature control at the time of storage
Ensure all raw material, food additives and ingredients, wherever applicable conform to regulations laid down under the Act
Use only containers made of non toxic material for storage
Have cold storage facility if required
Personal Hygiene
FBOs must lay emphasis on personal hygiene so there is no risk of cross contamination of meat and meat products. Make sure you
Provide suitable aprons, head cover disposable gloves and footwear
Have adequate toilet facilities hand wash and footbath detergent/bactericidal soap, hand drying facility and nail cutter
No person is suffering from any infection or contagious disease
Make arrangements to get staff medically examined once in six months to ensure that they are free from infectious, contagious and other diseases
Get the staff working in such factory are inoculated against the enteric group of disease and vaccinated
no employee works in the factory who is suffering from a hand or face injury, skin infection or clinically recognizable infectious disease
Water Supply
Your meat and meat products plant must have
adequate supply of potable water
appropriate facilities for safe and clean storage of water
water examined chemically and bacteriologic ally by a NABL Accredited laboratory
potable water for use in ice and steam during processing
identification marks on pipelines to easily identify potable and non-potable water
Pest Control System
FBOs must take full measures to ensure that
pest control treatment is carried out only with permissible chemical, physical and biological agents and within the recommended limits
there are adequate control measures to prevent insect and rodents from entering the processing area
Conveyance and Transportation
Ensure clean conveyance and transportation of food especially if the same vehicle is being used for non-food items.
Provide temperature control system for all conveyance and transportation
Cleaning and Maintenance
FBOs need to have a well drawn out cleaning and sanitation programme which is observed and the records are properly maintained
Food preparation areas need to be cleaned regularly with water, detergent and disinfectant
Operational Features
FBOs must ensure that the source of the meat and the standard is of the best quality and as per Regulations and standards laid down in the Act
Obtain a test report from own or NABL accredited/ FSSAI notified labs regarding microbiological contaminants in food items
Arrange for proper monitoring of temperature and relative humidity
Documentation and Records
FBO must make available
records of daily production, raw material utilized and sales
periodic audit of the whole system according to the Standard Operating Procedure conducted regarding Good Manufacturing Practices/Good Hygienic Practices (GMP)
appropriate records of food processing/ preparation, food quality, laboratory test results, pest control etc. for a period of 1 year or the shelf -life of the product whichever is available.
records of sale and purchase and sale of food product to registered/licensed vendor and raw material purchased from registered/ licensed supplier
a recall plan if food product has to be recalled after sale
Product information and consumer awareness
All packaged food must carry the label and requisite information as per Regulations
Training
FBO to ensure that food production personnel and production floor managers/ supervisors undergo appropriate food hygiene training
Additional requirements for Meat & Meat Products
The condition of animal house, holding pens, quarantine pens must be hygienic and at an adequate distance from the processing plant
There must be an incinerator or burial pits so that condemned carcasses and exiting wastes is properly disposed
There should be adequate arrangement for separate raw meat department, filling department and cooked meat department
Source of supply of meat must be checked
Record of number of animals to be slaughtered per day must
The method of slaughter must be identified as Halal /Jhatka etc.
Facilities and equipment for slaughter must be adequate
Adequate facilities for ante /post mortem examination
Record of number of VETs, there name and VCI registration number etc.
Adequate arrangement for keeping record (arrival and raw meat examination )
Integrate with Slaughter House, if required
Provide foolproof arrangement for meat inspection either that of a qualified Vet or services of technically qualified person
Ensure equipment is at proper height to check for any leftover of meat
Provide separate clean and sufficient drums or receptacles for storing the glands, waste, tissues, bones blood clots etc. in each department like slaughter hall, deboning, cooking and filling departments
Provide suitable arrangement of trolley for quick transportation /removal of all the above material
Mark storage receptacle/trolleys for slaughter either as clean or unclean etc. to avoid cross contamination and easy identification
Provide separate cold storage for raw and cooked meat.
Condition of cold storage must be clean and bins marked as clean and unclean. Meat must be stored properly.
Ensure additives, curing agents etc., are properly labelled and packed to avoid access and contamination by rodents and insects
FSSAI Registration Procedure
The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006. The Food Business Operators looking for a new license or to renew their existing license have to apply through Application form B, so there is just one application form for either applying for a new license or to renew the existing license of a food business.
How to Apply for FSSAI Registration Procedure :
• For License – FBO’s are required to have a valid personal e-mail ID and Mobile Number which should be kept active.
• For Registration – FBO’s are required to have a valid personal e-mail ID OR Mobile Number
• The name of the FBO should be spelt correctly in the application as it appears in the License.
• On successful submission of application, the system will generate a unique Reference Id for the application.
• Take a print out of the “Acknowledgment” and “Online Application Form” and attach the Demand Draft for the fee (if payment mode is Demand Draft) and supported documents (Refer Document Checklist) required as part of the application and submit the application to your State Authority or Regional Office of Food Safety and Standards Authority of India, within 15 days from the date of submission of application online
