Maharashtra Food Safety Commissioner issues comprehensive compliance order for spices and condiments

The Commissioner, Food and Drug Administration, Maharashtra State, has issued a Comprehensive Compliance Order (“Order”) under the Food Safety and Standards Act, 2006 and the regulations made thereunder, prescribing requirements for food business operators (“FBOs”) dealing with spices, condiments, spice powders, blended spice mixes and culinary herbs in Maharashtra. The Order covers the entire supply chain, including processing, grinding, blending, packing, storage, distribution, retail sale, e-commerce and food service establishments, and has immediate effect.

Key Highlights:

1. All FBOs must hold the appropriate FSSAI registration or licence for their activities. Manufacturers, repackers and relabellers must also file their annual return in Form D-1 on or before 31 May each year for the preceding financial year.
2. BOs must maintain hygienic premises, ensure appropriate segregation of processing areas, use food-grade equipment and maintain documented cleaning and pest-control records. Potable water must be tested at least once every six months. Spices must be dried and stored under appropriate conditions, with storage on pallets at least 15 cm above the floor and 45 cm away from walls. Storage alongside chemicals, dyes, pesticides, fertilisers and other non-food articles is prohibited.
3. Licensed FBOs must maintain a documented Food Safety Management System (“FSMS”) based on Hazard Analysis and Critical Control Point (“HACCP”) principles. Food handlers must possess valid medical fitness certificates, renewed at least annually. Establishments must also deploy at least one FoSTaC-certified Food Safety Supervisor for every 25 food handlers or part thereof.
4. Spices and condiments must comply with the applicable standards under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The addition of colouring matter, unauthorised flavouring, starch, fillers and other adulterants is prohibited. The use or sale of spent or exhausted spices and the use of mineral oil or wax to impart gloss are also prohibited. Blended spice mixes must be prepared using individually compliant spices, with complete ingredient declarations and records of formulation, batch manufacturing and mass-balance reconciliation.
5. Pre-packaged spices must comply with applicable FSSAI labelling requirements, including declarations relating to ingredients, nutritional information, allergens, batch or lot number, dates, manufacturer or packer details and FSSAI licence or registration number.
6. Ground or powdered spices, blended spice mixes, curry powder and mixed masala may be sold only in duly labelled packs filled and sealed at the manufacturing establishment. Their sale in loose or unpacked form is prohibited, including at retail shops, wholesale markets and grinding outlets.
7. Non-compliance may result in action under the Food Safety and Standards Act, 2006, including provisions relating to sub-standard food, misbranded food, unsafe food and adulterants.