Small / Petty Food Business Operators Description:

Small / Petty Food Business Operator (FBO) are those who Manufactures or sells any kind of food by himself/herself.
Examples:

Basic registration is only applicable for those businesses whose annual turnover (sales) is less than 12 lac per annum.

Do not apply under this category if your annual turnover (sales) is more than 12 lacs. Applications violating FSSAI Law might get rejected.

If your turnover exceeds Rs 12 lakh, please click here to apply under different category. Or select your category from above given Kind Of Business drop-down menu.

Dairy Units, including Milk Chilling Units:

Dairy processing means the handling, processing, manufacturing, packing, storing, distribution & transportation of milk and milk products.

Select Production Capacity*

Vegetable Oil Processing Units:

Vegetable oil processing means processing of vegetables to produce vegetable oils by the process of solvent extraction/expeller and refining including oil expeller units.

Select Turnover Or Production Capacity

Slaughtering House:

Fish Seller / Poultry Products Seller

Fish Seller : specializes in providing a variety of fresh and high-quality fish, sourced directly from aquaculture farms or fisheries. Offering diverse options, they cater to consumer preferences for popular seafood choices.

Poultry Products Seller : focuses on providing fresh and responsibly-raised poultry products, including chicken and eggs. Ensuring quality through careful breeding and farming practices, they offer a range of poultry options to meet customer needs.

Meat Processing:

Meat processing means further processing of slaughtered animals/poultry birds into meat & meat products, packaging, storing & transportation of meat & meat products. Fish processing means handling, processing of fish, manufacturing of fish products, packing, storing, distribution & transportation of fish and fish products.

Manufacturer / Processor of any food other than Dairy Units, Vegetable Oil, Meat Processing, and Slaughtering Houses:

Manufacturing / Processing Unit means a person/entity which owns or operates an establishment that manufactures or processes a food product.

This term includes, but is not limited to contract manufacturers, contract packers and other entities that manufactures or processes a food product.

Manufacturing or processing means each step in conversion of raw material derived from livestock and agricultural produce into products for intermediate or final consumption. The process includes procurement, receipt, preparation, Manufacturing/processing, packaging, storage, distribution & transportation of food products.

Repacking means packing of food product into different sizes with labelling after doing minimal processing as required like sorting, grading, sieving etc. from wholesale packages. The food product is not manipulated & the composition or formulation is not affected or changed.

Repackers & Relabellers will also apply under manufacturing / processing units.

Proprietary Food:

Proprietary Foods are those which are not standardized under regulations and may contain primary ingredients and some generic additives.

Food or Health Supplements and Nutraceuticals etc.:

As per Food Safety and Standards (Food or Health Supplements, Nutraceuticals, Foods for Special Dietary Uses, Foods for Special Medical Purpose, Functional Foods, and Novel Food) Regulations, 2016].

Radiation processing of food:

Radiation processing of food or food irradiation is a physical process in which food commodities, bulk or pre-packaged are exposed to controlled doses of energy of ionizing radiation such as gamma rays or X-rays to achieve different technological objectives.

Substances added to Food:

Substances added to Food means Food Additives, Enzymes and their preparations, Source, Flavoring agents and their preparations, Processing Aids, Nutrients and their preparations, Microorganisms and Microbial Preparations & Functional Ingredients added to food as specified under Food Safety and Standards (Food Products Standards and Food Additives) Regulations.

Storage - Cold/Refrigerated:

Storage is an activity where refrigerated/ frozen food products in packed or unpacked condition is stored for further distribution in refrigeration/ freezing storage facilities.

Storage – Atmospheric Controlled + Cold:

Storage is an activity where food products in packed or unpacked condition is stored for further distribution in storage facilities, also called warehouses, godowns, etc.

Storage Without Atmospheric Controlled + Cold:

Storage is an activity where food products in packed or unpacked condition is stored for further distribution in controlled atmosphere storage facilities. A controlled atmosphere, generally used for storage of dry commodities & agricultural produce in which the concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of a storage room are regulated.

Transporter:

Transporter (having a number of specialised vehicles like insulated refrigerated van/wagon, milk tankers etc.) Transportation is an activity of transporting food products (both packed and bulk) from one location to another in vehicles/containers including specialized vehicles like insulated refrigerated van/ wagon, oil/milk tankers etc. Food Trucks are also covered in this category.

Wholesaler:

Wholesale is an activity in the distribution channel where food product is procured in bulk and then sold to resellers/retailers rather than to consumers.

Distributor:

Distribution is an activity in the distribution channel where food product is distributed from the original place of manufacture to the person who makes the final delivery or sale of the food product to the ultimate consumer.

Retailer:

Retail is an activity where food products is procured from a manufacturer, distributor or wholesaler and sold to the ultimate end user. E.g. Retail Shop / Kirana Shop / Fish Shop / Meat Shop / Poultry shop / Sweet Shop / Snacks Outlet / Confectionery or Bakery Shop.

Hotel:

Hotel is a commercial establishment providing lodging, meals, and other guest services. In general, to be called a hotel, an establishment must have a minimum of six letting bedrooms, at least three of which must have attached (ensuite) private bathroom facilities.