FSSAI Registration and License for Fish Retailers

 India is rich in terms of the fishing market. The country is enriched with varieties of fish and there are possibilities of massive growth and a huge market for fish retailers. To address all the legal requirements by fish exporters the central FSSAI License is mandatory.

FSSAI is issuing License based upon estimated business turnover and for Fish retailers also the same law is applicable:

a.    Basic  FSSAI License: If any Food operator manufactures or sells food for their own purpose or through hawkers or vendors in home-based canteen, online, stalls etc. with business turnover not exceeding 12 lakhs, they will get Basic license within 7 days of registration.

b.    State License: Any food operator having annual turnover more than 12 lakhs can get state license. This includes fish nourishment business before it arrives to client in a fine manner. 

c.    Central License:  Any food operator will get Central License if annual turnover is more than 20 crore. This includes sanitation permit strategy. 

To export Fish outside India, one must acquire FSSAI export Certificate.  In order to acquire the certificate, the exporter must receive the following codes:

a.    Register with the International Exchange Directorate-General.

b.    Obtain a certificate for food products outside of the country from NAA(National Authorizing Authority) 

c.    Export stock should be shipped well to its destination. 

With Respect to Food Safety and Standards Regulation, 2011, following clause must be followed in order to safely carried out sea-food business.

a.    The Freezing process must be carried out in a proper manner and in appropriate equipment. It shall not be regarded as complete unless and until temperature has reached -18 degree centigrade.

b.    Frozen fish fillets shall be prepared from good quality fish for human consumption.

c.    Fillets may be presented as boneless if and only if all the pin bones are removed.

d.    Packaging and labeling must be done following all the norms of FSSAI act.

e.    The raw material shall not contain more than 100mg/kg of histamine. 


There are some guidelines related to the preparation of dishes for different types of fishes as well in compliance of FSSAI act that the food operators needs to follow to continue their business. 


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