Home > Packaging and Labelling Regulation

Packaging Regulation:

“The primary objective of packaging is to protect the food contents from microbiological, chemical, physical and atmospheric contamination and preserve the food and thereby protect consumer’s health.”

“Good packaging also ensures that there is no change in sensory properties or composition of food when packed. Packaging is essential and critical for promoting food safety, extended shelf-life and thereby enhancing food security.”

“Recognizing the importance of packaging in the food sector and its impact on food safety, the packaging regulations have been separated from the labelling regulations and a separate scientific panel for food packaging is planned.”

Packaging has been always considered as a protection for food, but has been overlooked as a source of potential contaminants.

As packaging plays an important role in ensuring food safety, and it is the primary contact material through which migration of harmful substances may occur, and it may affect food quality and safety both at the same time. Therefore, to ensure that packed food is safe, FSSAI has proposed these regulations.

General Requirements for Packaging:

1. A utensil or container made of the following materials or metals, when used in the preparation, packaging and storing of food shall be deemed to render it unfit for human consumption:—

(a) containers which are rusty;
(b) enameled containers which have become chipped and rusty;
(c) copper or brass containers which are not properly tinned
(d) containers made of aluminium not conforming in chemical composition to IS:20 specification for Cast Aluminium & Aluminium Alloy for utensils or IS:21 specification for Wrought Aluminium and Aluminium Alloy for utensils.

2. Containers made of plastic materials should conform to the following Indian Standards Specification, used as appliances or receptacles for packing or storing whether partly or wholly, food articles namely :—

(i) IS : 10146 (Specification for Polyethylene in contact with foodstuffs);
(ii) IS : 10142 (Specification for Styrene Polymers in contact with foodstuffs);
(iii) IS : 10151 (Specification for Polyvinyl Chloride (PVC), in contact with foodstuffs);
(iv) IS : 10910 (Specification for Polypropylene in contact with foodstuffs);
(v) IS : 11434 (Specification for Ionomer Resins in contact with foodstuffs);
(vi) IS: 11704 Specification for Ethylene Acrylic Acid (EAA) copolymer.
(vii) IS: 12252 – Specification for Poly alkylene terephathalates (PET).
(viii) IS: 12247 – Specification for Nylon 6 Polymer;
(ix) IS: 13601 – Ethylene Vinyl Acetate (EVA);
(x) IS: 13576 – Ethylene Metha Acrylic Acid (EMAA);
(xi) Tin and plastic containers once used, shall not be re-used for packaging of edible oils and fats;

Provided that utensils or containers made of copper though not properly tinned, may be used for the preparation of sugar confectionery or essential oils and mere use of such utensils or containers shall not be deemed to render sugar confectionery or essential oils unfit for human consumption.

3. General packaging requirements for Canned products,

(i) All containers shall be securely packed and sealed.
(ii) The exterior of the cans shall be free from major dents, rust, perforations and seam distortions.
(iii) Cans shall be free from leaks.

Labelling Regulation:

As everybody is aware that “Food Labeling” serves as a primary link of communication between the manufacturer and consumer and covers both food safety and information of consumer interest.

Labelling regulations is to enable citizens to know more about the composition of food products, so that they can make informed choices.

According to the Food Safety and Standards (Packaging and Labelling) Regulations, the packaged food companies will need to declare nutritional information such as calories (energy), Saturated fat, trans-fat, added sugar and sodium per serve on the front of the pack. The food labels will also declare, per serve percentage contribution to RDA (recommended dietary allowance) on the front of the pack.

Food allergen labelling is an important tool to reduce risk of exposure and prevent anaphylaxis for individuals with food allergies. Hence this regulation prescribe the Provision for labelling of food allergen and also allows to use of standardized precautionary and safety symbols.

General Requirements for Labelling:

1. Every prepackaged food shall carry a label containing information as required here under unless otherwise provided, namely,—
2. The particulars of declaration required under these Regulations to be specified on the label shall be in English or Hindi in Devnagri script: Provided that nothing herein contained shall prevent the use of any other language in addition to the language required under this regulation.
3. Pre-packaged food shall not be described or presented on any label or in any labelling manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect;
4. Label in pre-packaged foods shall be applied in such a manner that they will not become separated from the container;
5. Contents on the label shall be clear, prominent, indelible and readily legible by the consumer under normal conditions of purchase and use;
6. Where the container is covered by a wrapper, the wrapper shall carry the necessary information or the label on the container shall be readily legible through the outer wrapper and not obscured by it;

Labelling of Pre-packaged Foods:

In addition to the General Labelling requirements, every package of food shall carry the following information on the label, namely,—

1. The Name of Food: The name of the food shall include trade name or description of food contained in the package.
2. List of Ingredients: Except for single ingredient foods, a list of ingredients shall be declared on the label in the following manner:—

(a) The list of ingredients shall contain an appropriate title, such as the term “Ingredients”;
(b) The name of Ingredients used in the product shall be listed in descending order of their composition by weight or volume, as the case may be, at the time of its manufacture;
(c) A specific name shall be used for ingredients in the list of Ingredients;

3. Nutritional information – Nutritional Information or nutritional facts per 100 gm or 100 ml or per serving of the product shall be given on the label

4. Declaration regarding Veg or Non veg –

5. Declaration regarding Food Additives-

6. Name and complete address of the manufacturer

7. Net quantity

8. Lot/Code/Batch identification

9. Date of manufacture or packing.—

10. Best Before and Use By Date

11. Country of origin for imported food

12. Instructions for use

13. FSSAI Logo with License Number

Display of information in food service establishments:

1. Food Service Establishments having central license or outlets at ten or more locations shall mention the calorific value (in kcal per serving and serving size) against the food items displayed on the menu cards or boards or booklets and the reference information on calorie requirements shall also be displayed clearly and prominently as “An average active adult requires 2,000 kcal energy per day, however, calorie needs may vary”.
2. Food Service Establishments shall also mention the information specified below against the food items displayed on the menu cards or boards or booklets namely:-
   1. information relating to allergens, if food consists of or are made of the following:
      1. Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
      2. Crustacean and their products;
      3. Milk and milk products;
      4. Eggs and egg products;
      5. Fish and fish products;
      6. Groundnut tree nuts and their products;
      7. Soybeans and their products;.
      8. Sulphite in concentrations of 10mg/kg or more: Provided that the allergens may be depicted by easy to understand symbols;
   2. logo for vegetarian or non-vegetarian.
3. The provisions of this regulation shall not be applicable to the following, namely:-
   1. event caterers and food service premises that operate for less than sixty days in a calendar year (consecutively or non-consecutively);
   2. self-serve condiments that are free of charge and not listed on the menu; and
   3. special-order items or modified meals and menu items as per request of the customer
4. Food Service Establishments shall also provide nutritional information as specified under clause (3) of sub-regulation 2.2.2, specific requirements specified under clauses (18), (25), (38), (46), (47) and (48) of sub-regulation 2.4.4, if applicable and information relating to organic food or ingredients, if claimed, for the food items sold by them to consumers upon request in the form of booklets or handouts or on their website: Provided that deviation of twenty-five per cent. may be tolerated in case of nutritional information declaration.
5. E-commerce Food Business Operators shall get the information referred to in clause (1), (2) and (4) from respective Food Business Operator and provide on their website wherever applicable.
6. The Authority may specify other food service establishments also to comply with the requirements specified in these regulations from time to time.

Specific restrictions on Product labels:

• Labels not to contain reference to Act or rules or regulations contradictory to required particulars
• Labels not to use words implying recommendations by medical profession
• Unauthorized use of words showing imitation prohibited
• Imitations not to be marked “pure”
• Labelling prohibitions for Drinking Water (Both Packaged and Mineral Water)

Exemptions from labelling requirements:

• Where the surface area of the package is not more than 100 square centimetres, the label of such package shall be exempted from the requirements of list of ingredients, Lot Number or Batch Number or Code Number, nutritional information and instructions for use, but these information shall be given on the wholesale packages or multi piece packages, as the case may be.
• The ‘date of manufacture’ or ‘best before date’ or ‘expiry date’ may not be required to be mentioned on the package having surface area of less than 30 square centimetres but these information shall be given on the wholesale packages or multi-piece packages, as the case may be;
• In case of liquid products marketed in bottles, if such bottle is intended to be reused for refilling, the requirement of list of ingredients shall be exempted, but the nutritional information specified in regulation 2.2.2 (4) these regulations shall be given on the label. Provided that in case of such glass bottles manufactured after March 19, 2009, the list of ingredients and nutritional information shall be given on the bottle.
• In case of food with shelf-life of not more than seven days, the ‘date of manufacture’ may not be required to be mentioned on the label of packaged food articles, but the ‘use by date’ shall be mentioned on the label by the manufacturer or packer.
• In case of multi piece packages the particulars regarding list of ingredients, nutritional information , Date of manufacture/ packing, best before, expiry date labelling of irradiated food and , vegetarian logo/non vegetarian logo, may not be specified.

Download, Read & Share:

• Direction regarding FSS (Labelling and Display) Amendment regulations 2022 related to Labelling Requirements of non-retail container, minimally processed food, tolerance limit, warning statement related to pan masala etc.
• Gazette Notification of Food Safety and Standards (Labelling and Display) Amendment Regulations, 2021
• Food Safety and Standards (Labelling and Display) First Amendment Regulations, 2021

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