What is FBO in FSSAI?

What is FBO in the context of FSSAI (food licensing)?

The Food Safety and Standards Authority of India (FSSAI) is the regulatory body responsible for granting food licenses to entities engaged in diverse food-related operations. These operations encompass manufacturing, processing, storage, trade, catering, packaging, labeling, sales, exports, and imports of food and edible items.

Entities or individuals engaged in any of these food-related activities before the final consumption by customers are termed Food Business Operators (FBOs). FSSAI assigns a unique 14-digit registration or license number to each FBO. These numbers must be displayed on the packaging of their respective products.

The specific type of registration or license an FBO receives is determined by various factors, including the scale of production, turnover, and the nature of its activities.

Who are the FBOs that need to obtain an FSSAI License?

FBOs (Food Business Operators) that are mandated to obtain FSSAI registration or license are listed below:

• Small-scale retail stores specializing in snacks, confectioneries, or bakery goods.
• Food stalls, whether permanent or temporary, engaged in the preparation, and distribution, and sale of items like chaat, golgappa, fruits, vegetables, coffee, tea, assorted snacks, bread pakoras, samosas, Chinese noodles, South Indian tiffin, sweets, and juices.
• Mobile vendors who prepare and sell food on the go, utilizing movable carts.
• Milk suppliers, including chilling units and daily milk delivery services.
• Processing units involved in the refinement of vegetable oils, meat, fish, and similar products.
• Facilities that handle the slaughter and supply of meats like mutton, chicken, and lamb.
• Units specializing in the repackaging of food products.
• Entities engaged in the production or distribution of innovative or proprietary food items.
• Storage facilities utilizing cold processing methods for perishable food items.
• Transportation specialists use specialized vehicles like refrigerated vans, milk tankers, and food trucks.
• Wholesale and retail distributors, marketers, and organizations promoting new food products.
• Commercial venues such as hotels, restaurants, bars, and snack counters.
• Cafeterias, canteens, and mid-day meal service outlets.
• Agencies specializing in food vending services.
• Diverse food outlets include banquet halls, dhabas, catering services, home-based bakeries, fair stalls, and religious establishment food stalls.
• Agencies managing the import and export of food and related products.
• Online food delivery platforms and cloud kitchen operators.

Eligibility criteria for FBOs to obtain FSSAI License or Registration

Food Business Operators (FBOs) can be categorized into three main registration tiers:

• FSSAI Central License: This is intended for large-scale food businesses, including those with an annual turnover exceeding ₹20 crores, as well as major manufacturers, importers, and exporters.
• FSSAI State License: Designed for medium-scale food enterprises, this category covers FBOs with an annual turnover between ₹12 lakh and ₹20 crores. It includes small to medium-sized entities such as traders, storage facilities, marketers, and food transporters.
• FSSAI Basic Registration: This is tailored for smaller operations, specifically those with an annual turnover of less than ₹12 lakh.

The application process varies depending on the registration type:

• FBOs applying for basic registration should complete Form A.
• Those seeking State or Central Government licenses must submit Form B.

Those seeking State or Central Government licenses must submit Form B.

FBOs have various responsibilities to ensure that the food they handle is safe, hygienic, and of good quality for human consumption. Some of the main responsibilities of FBOs are:

• Adhering to the national food safety laws and regulations relevant to their operational region.
• Establishing and maintaining facilities, equipment, and layouts in alignment with established food safety guidelines.
• Enforcing and overseeing protocols such as Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), and the Hazard Analysis and Critical Control Points (HACCP) system to mitigate food contamination risks.
• Training and overseeing staff to ensure awareness and compliance with food safety and hygiene standards, ensuring they are free from communicable diseases.
• Securing the necessary licenses, permits, and certifications pertinent to their food-related endeavors.
• Ensuring accurate labeling and packaging of food products, providing consumers and vendors with truthful information.
• Proactively recalling or withdrawing any compromised food items, promptly informing authorities and the public.
• Maintaining meticulous records of their food business activities, ensuring they are accessible for official inspections and audits.
• Collaborating with authorities during food safety incidents, investigations, or audits.
• Reporting any deviations from food safety standards or receiving complaints, taking necessary corrective and preventive measures.