STANDARDS FOR VARIOUS MEAT,PORK , FISH & EGG PRODUCTS THROUGH THE LENS OF FSSAI

STANDARDS FOR VARIOUS MEAT,PORK , FISH & EGG PRODUCTS THROUGH THE LENS OF FSSAI

FSSAI Notifies Standards for Various Meat, Pork, Fish and Egg Products

As of 26 November 2018 the FSSAI has notified the “Food Safety and Standards (Food Products Standards and Food Additives) fifteenth Amendment Regulation, 2018” prescribing the standards for

• Fresh/Chilled Pork (pig meat)
• Fresh/Chilled/Frozen Beef
• Fresh/Chilled/Frozen Mutton (Sheepmeat)
• Fresh/Chilled/Frozen Chevon (Goat Meat)
• Fresh/Chilled/Frozen Poultry Meat
• Fresh Eggs
• Live and Raw Bivalve Molluscs
• Sturgeon Caviar
• Fish Sauce
• Quick Frozen Fish Sticks
• Fresh and Quick Frozen Raw Scallop Products
• Proprietary food: extension of the scope
• Revision of Microbiological requirements for meat and meat products

These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Fifteenth Amendment Regulations, 2018. They 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 1st July 2019.

In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations,201 under the regulation of MEAT AND MEAT PRODUCTS (2.5) the category of clause number 7 has been changed to

7. FRESH OR CHILLED OR FROZEN PORK OR PIG MEAT

The standards specified in this clause shall apply to fresh or chilled or frozen pork including raw pork, whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.

For the purposes of this clause

• “pork” means the edible portion of domestic pigs
• “fresh pork”means pork that has not been treated in any manner to ensure its preservation
• “chilled pork”means fresh pork subjected to chilling in such a manner that the product is maintained at a temperature between 0°C to 4 °C
• “frozen pork”means chilled pork subjected to freezing in appropriate equipment in such a manner that the product is maintained at a temperature of -18° C or lower
• “pork edible offal”means edible by-products derived from the slaughtered pig which includes brain, liver, gut, paunches, tripe, lungs, and other edible parts;

The pork may be categorised into the following three types

• fresh or chilled or frozen carcasses or carcass halves or carcass quarters
• fresh or chilled or frozen cuts; bone-in or boneless, true to its type
• fresh or chilled or frozen edible offal

Boneless meat shall have

• moisture content between 70 % to 72%
• protein content between 20 % to 22 %
• fat content between 5 % to 6 %

Pork must be stored at 4 ºC for short-term storage and at -18 ºC or below for long-term storage. The chilled pork shall be consumed within two to four days under normal chilling conditions of storage and frozen pork shall be consumed within ten months.

8 FRESH OR CHILLED OR FROZEN BEEF

The standards specified in this clause shall apply to fresh or chilled or frozen beef including raw beef whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.

For the purposes of this clause

• “beef”means the edible portion of bovine animals including buffaloes
• “fresh beef” means bovine meat that has not been treated in any way to ensure its preservation
• “chilled beef” means fresh bovine meat subjected to chilling in such a way that the product temperature of 0°C to 4°C
• “frozen beef” means chilled bovine meat subjected to freezing in an appropriate equipment in such a way that the product attains a temperature of -18° C or lower
• “beef edible offal”means edible by-products derived from slaughtered bovine animals which include brain, liver, gut, paunches, tripe, lungs

 Beef shall be of following three types

• fresh or chilled or frozen carcasses or carcass halves or carcass quarters
• fresh or chilled or frozen cuts; bone-in or boneless, true to its type
• fresh or chilled or frozen edible offal

Boneless meat shall have

• moisture content between 68 % to 77 %
• protein content between17.5% to 23.5 %
• fat content between 8 to 12 %
• For buffalo meat, the fat content shall range from 1% to 3 %

Beef shall be stored at 4 ºC for short-term storage and at -18 ºC or below for long-term storage. The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months.

9 FRESH OR CHILLED OR FROZEN CHEVON OR GOAT MEAT

The standard specified in this clause shall apply to fresh or chilled or frozen chevon including goat whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.

For the purposes of this clause

• “chevon” means the edible portion of domestic goats
• “fresh chevon”means goat meat that has not been treated in any way to ensure its preservation
• “chilled chevon” means fresh goat meat subjected to chilling in such a way that the product attains a temperature of 0°C to 4 °C
• “frozen chevon” means chilled goat meat subjected to freezing in an appropriate equipment in such a way that the product attains a temperature of -18° C or lower
• “chevon edible offal”means edible by-products derived from a slaughtered goat which includes brain, liver, gut, paunches, tripe, lungs and other edible parts

Chevon shall be of the following three types

• fresh or chilled or frozen carcasses or carcass halves or carcass quarters
• fresh or chilled or frozen cuts; bone-in or boneless, true to its type
• fresh or chilled or frozen edible offal

Boneless meat shall have

• moisture content between 74 %to 76 %
• protein content between 20 % to 22 %
• fat content between 2% to 4 %

Chevon shall be stored at 4 ºC for short-term storage and at -18 ºC or below for long-term storage. The chilled chevon should be consumed within two to four days under normal chilling conditions of storage and frozen chevon shall be consumed within twelve months.

10. FRESH OR CHILLED OR FROZEN MUTTON OR SHEEP MEAT

The standards specified in this clause shall apply to fresh or chilled or frozen mutton including sheep whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.

For the purpose of this clause

• “mutton”means the edible portion of domestic sheep
• “fresh mutton” means sheep meat that has not been treated in any way to ensure its preservation
• “chilled mutton”means fresh sheep meat subjected to chilling in such a way that the product attains a temperature of 0°C to 4 °C
• “frozen mutton”means chilled sheep meat subjected to freezing in an appropriate equipment in such a way that the product attains a temperature of -18° C or lower
• “mutton edible offal”means edible by-products derived from slaughtered sheep which includes brain, liver, gut, paunches, tripe, lungs and other edible parts

Mutton shall be of the following three types:

• Fresh or chilled or frozen carcasses or carcass halves or carcass quarters
• fresh or chilled or frozen cuts; bone-in or boneless, true to its type
• fresh or chilled or frozen edible offal

Boneless meat shall have

• moisture content between 68% to 72 %
• protein content between 20 % to 22 %
• fat content between 4% to 10 %

Mutton shall be stored at 4ºC for short-term storage and at -18ºC or below for long-term storage. The chilled mutton shall be consumed within two to four days under normal chilling conditions of storage and frozen mutton shall be consumed within twelve months.

11. FRESH OR CHILLED OR FROZEN POULTRY MEAT

The standards specified in this clause shall apply to Fresh or Chilled or Frozen Poultry Meat including poultry whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.

For the purpose of this clause

• “Poultry meat”means the edible portion of poultry birds (chicken, duck, turkey, geese, guinea fowl, Japanese quail)
• “fresh poultry meat” means poultry meat that has not been treated in any way to ensure its preservation
• “chilled poultry meat” means fresh poultry meat subjected to chilling in such a way that the product attains a temperature of 0°C to 4 °C
• “frozen poultry meat” means chilled poultry meat subjected to freezing in appropriate equipment in such a way that the product attains a temperature of -18° C or lower
• “poultry edible offal” means edible by-products derived from slaughtered poultry birds which include gizzard, liver and heart

Dressed chicken shall be of the following three types

• fresh or chilled or frozen carcasses
• fresh or chilled or frozen cuts, bone-in or boneless, true to its type
• fresh or chilled or frozen edible offal

Boneless meat shall have

• moisture content between 60% to 74.86 %
• protein content between 19.50% to 23.20 %
• fat content between 3.50% to 18 %

Poultry meat shall be stored at 4º C for short-term storage and at -18º C or below for long-term storage. The chilled poultry meat shall be consumed within two to four days under normal chilling conditions of storage and frozen poultry meat shall be consumed within twelve months.

Note: All the products listed in regulation 2.5.2 above and clauses 7, 8, 9, 10, 11, 12 shall comply with the following requirements:

• Notifications or advisories issued under the Drugs and Cosmetics Rules, 1945 as well as by the Department of Animal Husbandry, Dairying and Fisheries concerning use in or consumption of veterinary drugs (antibiotics and growth promoters) by food-producing animals or poultry birds must be complied with by the producers or marketers of meat and poultry products.
• Use of genetically modified techniques is prohibited for production of meat of animals or poultry birds.
• Meat producing animals except poultry shall not be fed with feed containing meat or bone meal including internal organs, blood meal and tissues of bovine or porcine origin materials except milk and milk products.
• Production or slaughtering or processing of animals for the production of meat of porcine origin in the same production facilities where animals of bovine or ovine or caprine origin are produced or slaughtered or processed is prohibited.
• Where eligible meat products are intended to be imported, there should be appropriate inspection and certification procedures in place to ensure all the above compliances before granting of market access.

New regulation Egg and Egg Products (2.5.3) has been added

1. Fresh Eggs:

• Fresh eggs mean eggs which have not been washed or dry-cleaned and which are collected at least once weekly and shall be packed and graded not later than the first working day after arrival at the packing station.
• The standard specified in this clause shall be applicable to eggs in shell other than broken, incubated or cooked eggs, laid by poultry species or birds meant for direct human consumption or for the preparation of egg products
• Eggs shall have the clean and sound shell and free from cracks, leaks, and fecal contamination.
• Minimum requirements of major chemical constituents in the whole egg contents of various poultry species:

Chemical Constituents In (%)	Chicken	Turkey	Guinea Fowl	Quail	Duck	Goose
Water (%)	72.8 -75.6	71.6-75.7	71.3-74.1	73.1-76.4	68.2-71.4	68.9-72.3
Proteins (%)	12.8 – 13.4	12.6-13.6	12.8-14.2	12.5-13.4	13.1-14.2	13.4-14.3
Fats (%)	10.5 – 11.8	10.8-12.6	11.2-12.8	10.6-11.7	13.8-15.0	12.4-13.6
Carbohydrates (%)	0.3 – 1.0	0.6-0.8	0.7-0.9	0.8-1.0	1.1-1.3	1.1-1.3
Ash (%)	0.8 – 1.0	0.7-0.9	0.7-0.1	1.0-1.2	0.9-1.0	1.0-1.4.”;

In regulation Fish and Fish Products (2.6) under the category Fish and Fish Products (2.6.1), the following standards have been added

18. Live and Raw Bivalve Molluscs:

Standard specified in this clause shall apply to live bivalve molluscs and to raw bivalve molluscs that have been shucked or frozen or processed to reduce or to limit target organisms while essentially retaining the sensory characteristics of live bivalve molluscs. Raw bivalve molluscs are marketed either in a frozen or chilled state. Both live and raw bivalve molluscs may be intended for direct consumption or further processing. The standard does not apply to scallops when the final product is the adductor muscle only.

LIVE BIVALVE MOLLUSCS

• Live bivalve molluscs are products that are alive immediately prior to consumption. Presentation includes the shell.
• Live bivalve molluscs are harvested alive from a harvesting area either approved for direct human consumption or classified to permit harvesting for an approved method of purification, e.g. relaying or depuration, prior to human consumption. Both relaying and depuration must be subject to appropriate controls implemented by the official agency having jurisdiction.
• Live bivalve molluscs shall possess organoleptic characteristics associated with freshness, as well as an adequate response to percussion (i.e. the shellfish will close by themselves when tapped) and freedom from extraneous matter, as determined by specialists familiar with the species concerned.
• Definition of defectives– A sample unit shall be considered as defective when it exhibits any of the properties defined below

1. Foreign Matter: The presence in the sample unit of any matter which has not been derived from bivalve molluscs, does not pose a threat to human health and is readily recognized without magnification or is present at a level determined by any method including magnification, that indicates non-compliance with good manufacturing and sanitation practices.
2. Dead or Damaged Product– Dead product is characterized by no response to percussion (i.e. shellfish will close by themselves when tapped). Damaged product includes the product that is damaged to the extent that it can no longer function biologically. A Sample unit shall be considered defective if dead or damaged valve molluscs exceed 5% by count.

• Live bivalve molluscs shall be labeled by weight, count, count per unit weight, or volume as appropriate to the product.
• Bivalve shall be alive when sold.

RAW BIVALVE MOLLUSCS

• Raw bivalve molluscs processed for direct consumption or for further processing are products that were alive immediately prior to the commencement of processing.
• Raw bivalve molluscs shall be of a quality fit for human consumption.
• All ingredients used shall be of food grade quality and conform to these regulations.
• Definition of defectives.- The sample unit shall be considered as defective when it exhibits any of the properties defined below
• Deep Dehydration.-greater than 10% of the weight of the bivalve molluscs in the sample unit or greater than 10% of the surface area of the block exhibits excessive loss of moisture clearly shown as white or abnormal colour on the surface which masks the colour of the flesh and penetrates below the surface, and can not be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the bivalve mollusks
• (ii) Foreign matter.- The presence in the sample unit of any matter which has not been derived from bivalve molluscs, does not pose a threat to human health and is readily recognized without magnification or is present at a level determined by any method including magnification, that indicates non-compliance with good manufacturing and sanitation practices
• (iii) Odour or flavour.- Persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity
• – Textural breakdown of the flesh, indicative of decomposition, characterized by muscle structure that is mushy or paste-like.
• The label shall specify the conditions for storage and temperature that will maintain the product safety or viability during transportation, storage, and distribution.

Sturgeon Caviar

1. Standard specified in this clause shall apply to granular sturgeon caviar of the fish of the Acipenseridae
2. For the purposes of this clause

• “fish eggs”means non-ovulated eggs separated from the connective tissue of ovaries. ovulated eggs may be used from aquaculture sturgeons
• “caviar” means the product made from fish eggs of the Acipenseridaefamily by treating with food grade salt.

3. The product is prepared from fish eggs of sturgeon fishes belonging to the Acipenseridae family (four genera Acipenser, Huso, Pseudoscaphirhynchus and Scaphirhynchusand hybrid species of these genera).
4. The eggs are of about one size and characteristically coloured according to the species used. Colour can vary from light grey to black or from light yellow to yellowish grey. Brownish and greenish shades are permissible.
5. The product is made with the addition of salt and is intended for direct human consumption. The salt content of the product shall be in the range of 3-5 g/100gm in the end product.
6. The product, after suitable preliminary preparation of the caviar, shall be subject to treatment or conditions sufficient to prevent the growth of spore and non-spore forming pathogenic microorganisms and shall comply with the conditions laid down hereafter.
7. Ovulated eggs are harvested after hormonal induction of ovulation of the female. The eggs are appropriately treated to remove the adhesive layer and to harden the shell. Permitted hormones may be used to produce ovulated eggs.
8. During packaging, storage, and retail, the product temperature is between 2°C to 4°C, whereas, for wholesale business, including storage and transportation, the temperatures are between 0°C to -4°C.
9. Freezing as well as frozen storage of caviar is not permitted unless the deterioration of quality is avoided.

The product shall be packed in any of the following, namely

• metal tins coated inside with stable food lacquer or enamel
• glass jars
• other suitable food-grade containers.

Re-packaging of the product from larger to smaller containers under controlled conditions which maintain the quality and safety of the product shall be permitted. No mixing of caviar from different sturgeon species or lots shall be permitted.

Essential Composition and Quality Factors

• caviar shall be prepared from fish eggs extracted from sound and wholesome sturgeons of biological species of the genera which are of a quality fit to be sold fresh for human consumption.
• Salt shall be of food grade quality and conform to sub-regulation 2.9.30.

Definition of defects– The sample unit shall be considered as defective when it exhibits any of the properties given below

Foreign matter – The presence in the sample unit of any matter which has not been derived from sturgeon eggs, does not pose a threat to human health, and is readily recognised without magnification; or is present at a level determined by any method including magnification, that indicates non-compliance with good manufacturing practices and sanitation practices.

Odour or flavour – The product affected by persistent and distinct objectionable odour or flavour indicative of decomposition, oxidation, or taste of feed (in fish reared in aquaculture), or contamination by foreign substances(such as fuel oil)

Consistency and condition

• The presence of hardcover of caviar grains that is not easily chewable or tenuous
• The breaking up of the outer membranes when attempting to separate the grains
• The Presence of broken eggs or fluid

Objectionable matter– The presence of remnants of membranes or secreted fat in finished caviar shall be objectionable.

Only those food additives permitted under these regulations shall be used. The use of colours and texturizing agents is not allowed.

20. Fish Sauce:

• Standard specified in this clause shall apply to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis.
• Fish sauce is a translucent, not turbid liquid product with a salty taste and fish flavour obtained from fermentation of a mixture of fish and salt.
• The product is prepared by mixing fish with salt and is fermented in covered containers or tanks. Succeedingextractions may follow by adding brine to further the fermentation process in order to extract the remaining protein, fish flavour and odour. Other ingredients may be added to assist the fermentation process.
• Fish sauce shall be prepared from sound and wholesome fish or parts of fish in a condition fit to be sold fresh for human consumption.
• Organoleptic criteria shall be acceptable in terms of appearance, odour, and taste as follows:

(a) Fish sauce must be translucent, not turbid and free from sediments except                   salt crystals

(b) Fish sauce shall have an odour and taste characteristic of the product;

(c) This product shall be free from foreign matter.

Product shall conform the following chemical properties

• Total nitrogen content: not less than 10 g/l. competent authorities may also specify a lower level of total nitrogen if it is the preference of that country
• Amino acid nitrogen content: not less than 40% of the total nitrogen content
• pH: between 5.0 – 6.5 typical for a traditional product; but not lower than 4.5 if ingredients are used to assist fermentation
• Salt: not less than 200g/l, calculated as NaCl

Definition of defectives– The sample unit shall be considered as defective when it exhibits any of the properties defined below

• Foreign Matter– The presence in the sample unit of any matter which has not been derived from salt and fish, does not pose a threat to human health and is readily recognised without magnification or is present at a level determined by any method including magnification, that indicates non-compliance with good manufacturing and sanitation practices
• Appearance– The presence of any sediments (except NaCl crystals) or cloudiness
• Odour– A sample unit affected by distinct objectionable odour, e.g. rotten, putrid, rancid, gamey, pungent, etc.
• Taste– sample unit affected by distinct objectionable taste, e.g. bitter, sour, metallic, taint, etc.

21. Quick Frozen Fish Sticks (fish fingers), Fish Portions and Fish Fillets – Breaded or Battered:

This standard applies to quick-frozen fish sticks (fish fingers) and fish portions cut from quick-frozen fish flesh blocks or formed from fish flesh, and to natural fish fillets, breaded or batter coatings, singly or in combination, raw or partially cooked and offered for direct human consumption without further industrial processing.

For the purposes of this clause,-

• a fish stick (fish finger) meansthe product which includes the average percent of fish flesh must not be less than 50 percent of total weight. Each stick shall be not less than 10 mm thick. A fish portion including the coating may be of any shape, weight or size. Fish sticks or portions may be prepared from a single species of fish or from a mixture of species with similar sensory properties
• fillets are slices of fish of irregular size and shape which are removed from the carcass by cuts made parallel to the backbone and pieces of such fillets, with or without the skin.
• The product after any suitable preparation shall be subjected to a freezing processand shall comply with the conditions laid down hereafter.
• The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallisation is passed quickly.
• The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18⁰C or colder at the thermal centre after thermal stabilisation. The product shall be kept deep frozen so as to maintain the quality during transportation, storage, and distribution.
• Industrial repacking or further industrial processing of intermediate quick frozen material under controlled conditions which maintains the quality of the product, followed by the re-application of the quick freezing process, is permitted.
• Quick frozen breaded or battered fish sticks (fish fingers) breaded or battered fish portions and breaded or battered fillets shall be prepared from fish fillets or minced fish flesh, or mixtures thereof, of edible species which are of a quality such as to be sold fresh for human consumption.
• The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. This shall apply all the species mentioned in the list of histamine. to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae f

Definition of defectives– the sample unit shall be considered defective when it exhibits any of the properties defined below

• Foreign Mater (cooked state).- The presence in the sample unit of any matter which has not been derived from fish (excluding packing material), does not pose a threat to human health, and is readily recognised without magnification or is present at a level determined by any method including magnification that indicates noncompliance with good manufacturing and sanitation practices
• Bones (cooked state) (in packs designated boneless).- One bone per kg greater or equal to 10 mm in length, or greater or equal to 1 mm in diameter; a boneless than or equal to 5 mm in length, is not considered a defect if its diameter is not more than 2 mm. The foot of a bone (where it has been attached to the vertebra) shall be disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail
• Odour and flavour– A sample unit affected by persistent and distinct objectionable odour and flavours indicative of decomposition or rancidity or of feed.
• Flesh abnormalitiesobjectionable textural characteristics such as gelatinous conditions of the fish core together with greater than 86% moisture found in any individual fillet or sample unit with pasty texture resulting from parasites affecting more than 5% of the sample unit by weight.

The product shall be stored at -18°C or lower and shall be declared on the label.

22. Fresh and Quick Frozen Raw Scallop Products:

This standard applies to bivalve species of the Pectinidae family in the following product categories:

• “Fresh or Quick Frozen Scallop Meat”, which is the scallop adductor muscle meat.
• “Fresh or Quick Frozen Roe-on Scallop Meat”, which is the scallop adductor muscle meat and attached roe.
• Quick Frozen Scallop Meat”,or “Quick Frozen Roe-on Scallop Meat”, with added water and/or solutions of water and phosphates.

Products covered by this Standard may be intended for direct human consumption or for further processing.

This Standard does not apply to

• scallop meat that is formed, mixed with extenders, or bound by fibrinogen or other binders and
• whole scallops (live, fresh or frozen in which the shell and all viscera are attached). These products are included in the Standard for Live and Raw Bivalve Molluscs.

For the purpose of this clause

• “fresh or quick frozen scallop meat” is prepared by completely removing the adductor muscle from the shell and completely detaching the viscera and roe from the adductor muscle of live scallops. Scallop meat contains no added water, phosphates or other ingredients. The adductor muscle is presented whole
• “fresh or quick frozen Roe-on Scallop meat” are prepared by completely removing the adductor muscle and attached roe from the shell and detaching all other viscera to the extent practical. The roe should remain attached to the adductor muscle. Roe-on scallop meat contains no added water, phosphates, or other ingredients. The adductor muscle and roe are presented the whole
• “Quick frozen Scallop Meat”, or “Quick Frozen Roe-on Scallop Meat”, with added water or solutions of water and phosphates contain the products and a solution of water and/or phosphates and optionally salt.

After the preparation of “Scallop Meat” or “Roe on Scallop Meat” under good hygiene practices, the products are rinsed, drained and stored with a method that minimises absorption of water to the extent that is technologically practicable. The fresh product shall be kept at 4°C or below. Product intended to be frozen shall be subjected to the freezing process carried out inappropriate equipment in such a way that the range of temperature of maximum crystallisation is passed quickly. The recognised practice of repacking quick frozen products under controlled conditions which will maintain the quality of the product, followed by the reapplication of the quick freezing process as defined, is permitted. These products shall be processed and packaged so as to minimise dehydration and oxidation.

Quick Frozen Scallop Meat or Quick Frozen Roe-on Scallop Meat Processed with Added Water or Solution of Water and phosphates.

The product shall be prepared from sound and wholesome scallops which are of a quality suitable to be sold quickfrozen for direct human consumption. Added water and/or solution of water and phosphates and salt are permitted to the extent that the water uptake is accurately measured and labeled and their use is acceptable in accordance with the law or custom of the country in which the product is sold. Water shall be of potable quality, phosphates and salt shall be food grade. If glazed, the water used for glazing or for preparing glazing solutions shall be potable water or clean water.

Definition of defectives– The sample unit shall be considered as defective when it exhibits any of the properties defined below

• Deep dehydration– Greater than 10 per cent of the weight of the scallop meat or greater than 10 per cent of the surface area of the block exhibits excessive loss of moisture clearly shown as white or yellow abnormality on the surface which masks the colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or a sharp instrument without unduly affecting the appearance of the product
• Foreign matter– The presence in the sample unit of any matter which has not been derived from scallops, does not pose a threat to human health, and is readily recognised without magnification or is present at a level determined by any method including magnification that indicates non-compliance with good manufacturing and sanitation practices
• Odour, flavour, texture and colour – Scallop meat affected by persistent and distinct objectionable odours, flavours, texture or colours indicative of decomposition and/or rancidity; or other objectionable odours, flavours, textures and colours not characteristic of the product
• parasite– The presence of parasites at an objectionable level
• objectionable matter– The presence of sand, shell or other similar particles that is visible in the thawed state or detected by chewing during the sensory examination at an objectionable level
• exceeding level of added water– Level of added water exceeding that declared in the label.
• The label shall specify the conditions for storage and/or temperature that will maintain the product safety or viability during transportation, storage, and distribution.
  The product shall be stored at 4°C or below for fresh products and at a temperature of -18°C or below for frozen product processed.

Proprietary Food (2.12)

Under proprietary food regulation Clause (2) the has been substituted with the following clause

“(2) Proprietary food shall contain only those ingredients other than additives which are either standardised or permitted for use in the preparation of food products under the Food Safety Standards and Regulations and those food or ingredients mentioned in the Indian Food Composition Tables (IFCT), 2017, National Institute of Nutrition, except the

ingredients which may be specified by the Authority from time to time and those specified under prohibition of hunting in the Indian Wildlife Protection Act, 1972 (53 of 1972): Provided that a proprietary food may also contain vitamins and minerals in quantities not exceeding one Recommended Dietary Allowance of the respective micronutrients.”

(e) in Appendix B, under Table 5A, Microbiological Standards for Meat and Meat Products- Process Hygiene Criteria

For (3) product category Raw marinated/minced/comminuted meat2

for the limits (cfu/g) occurring against yeast and mould count, the entries “1×10²” and “1×10³” will be replaced with entries “1×10⁴” and “5×10⁴” respectively.

SOURCE: FSSAI

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