FSSAI Registration and licence process- documents required

Online drug licencing - Telangana login page
Consequences of Non-Compliance

Any registered or licensed person under the FSSAI has to adhere to the rules and regulation under the FSS Act, 2006. Food safety officer generally conducts the inspection of the food business operator’s facility and identifies the level of compliance with the regulation using a checklist. Based on the compliance level, the food safety officer marks it as:

• Compliance (C)
• Non-compliance (NC)
• Partial compliance (PC)
• Not applicable/Not observed (NA)

Based on the above, the food safety officer might issue an improvement notice where ever required per Sec 32 of the FSS Act, 2006. If the business operator fails to comply with the improvement notice, the officer after giving the licensee an opportunity to show cause may cancel his license.Any food business operator aggrieved by an improvement notice can appeal to the State Commissioner of Food Safety. The decision thereon can be challenged through appealing to Food safety appellate tribunal/high court.

The penalty for Non- Compliance

Listed is the penalty for various type of non-compliance:

Sl.No	Particulars	Fine
1	Food quality not in compliance with act	2 Lakh Petty manufacturer – 25,000/-
2	Sub-standard food	5 Lakh
3	Misbranded Food	3 Lakh
4	Misleading advertisement or false description	10 Lakh
5	Extraneous matter in food	1 Lakh
6	Failure to comply with Food safety officer direction	2 Lakh
7	Unhygienic processing or manufacture	1 Lakh

Food Safety and Standards Authority of India (FSSAI)- It is responsible for the registering and licensing of the food business operators (FBO) in India and it lays down the rules and regulation for running the food business in India.

Why is FSSAI Registration Required?

Every food business operator involved in the manufacturing, processing, storage distribution and sale of food products must compulsorily obtain FSSAI Registration or License. FSSAI Registration is different from FSSAI License in the sense that depending on the size and nature of the business, FBO should obtain the necessary registration or license. It is a 14-digit registration or a license number which is printed on all the food packages. This registration procedure is aimed to create more accountability on the FBO to maintain the quality of the food products.

FSSAI Registration/ License Procedure

FSSAI registration or license is based on the business volume and premises. Depending upon the installed capacity or turnover or location, applicant premises are eligible for the license such as central license, state license, registration, railway etc

FSSAI Registration Requirements

FSSAI Registration is a basic license and it is required for all the FBO involved in the small-scale food business. This category covers the following business

Any FBO with an annual turnover of not more than Rs. 12 Lakhs

Petty retailer dealing in food products

Any person who manufactures or sells any food article by himself

Food sale is done by the temporary stall holder

Any individual who distributes food in any religious or social gathering except a caterer

Small-scale or cottage industries dealing in the food business and the following:

Sl.No	Business	Capacity
1	Food production capacity (other than milk and meat)	Up to 100 kg/ltr per day
2	Procurement, handling and collection of milk	Up to 500 ltr per day
3	Slaughtering capacity	2 large animals or 10 small animals or 50 poultry birds per day

Procedure for Obtaining FSSAI Registration

FSSAI registration is initiated by submitting Form A (application) to food and safety department.

This application can be accepted or it may be rejected by the Department within 7 days from the application date and the fact has to be intimated to the applicant in writing

• If the application is accepted, then the department will grant a registration certificate with the registration number and the photo of the applicant.
• FBO should prominently display the certificate of registration at the place of business during the business hours.

Common documents required for obtaining FSSAI registration

• Form B – completed and signed
• Photo Identity of FBO
• Proof of possession of premises (eg. Rental Agreement )
• Partnership Deed / Certificate of Incorporation / Articles of Association etc
• List of food products to be dealt with
• Food safety management system plan

FSSAI License Requirement

        For all other FBO apart from small-scale business, FSSAI license has to be obtained. FSSAI License can be classified into two categories i.e. State FSSAI License and Central FSSAI License based on the size of the business whether it is a medium scale or large scale business.

          Generally, FBO who are large manufacturers, importers, exporters dealing in large-scale food business need to obtain FSSAI registration from central government and FBO with small to medium sized manufacturing units, transporters, marketers, traders, etc., need to take FSSAI registration from the state government.

Documents required for the obtaining the Central license:

• Form B duly completed and signed
• Plan of the processing unit showing the dimensions and operation-wise area allocation    
• List of Directors/ Partners/ Proprietor with address, contact details, and photo ID
• Name and list of equipment and machinery used with the number and installed capacity
• List of food category to be manufactured
• Authority letter from manufacturer nominated a responsible person name and address
• Analysis report of water to be used in the process to confirm the portability
• Source of raw material for milk, meat etc
• Recall plan wherever applicable
• Ministry of Commerce Certificate for 100% EOU
• NOC/PA document issued by FSSAI
• IE code document issued by DGFT
• Form IX
• Certificate from Ministry of Tourism   
• Proof of possession of premises
• Partnership deed/ affidavit of proprietorship
• NOC and copy of License from the manufacturer
• Food safety management system plan or certificate
• NOC from the municipality or local body
• Supporting document for proof of turnover  and transportation
• Declaration form

Documents required for the obtaining the state license:

Form B duly completed and signed

Plan of the processing unit showing the dimensions and operation-wise area allocation    

List of Directors/ Partners/ Proprietor with address, contact details, and photo ID

Name and list of equipment and machinery used with the number and installed capacity

List of food category to be manufactured

Authority letter from manufacturer nominated a responsible person name and address

Analysis report of water to be used in the process to confirm the portability

Proof of possession of premises

Partnership deed/ affidavit of proprietorship

NOC and copy of License from the manufacturer

Copy of certificate obtained under Coop Act 1861/Multi state Coop Act 2002

Food safety management system plan or certificate

There are different forms and documents which are required to be submitted conversion, renewal, and modification of license.

Small scale industry registration and schemes of MSME

https://www.charteredclub.com/udyog-aadhar/ (udyog aadhaar - 25 incredible benefits and its registration process details)
https://msme.gov.in/technology-upgradation-and-quality-certification
http://www.dca.telangana.gov.in/files/license_certificates/Certificates%20(2).pdf
http://www.dca.telangana.gov.in/howto_apply.php  (DRUGS CONTROL ADMINISTRATION)
https://foodlicensing.fssai.gov.in/PreCheck/PreCheckUnitDetails.aspx (Food licensing)
https://udyogaadhaar.gov.in/UA/UAM_Registration.aspx (udyogaadhaar )
http://msmehyd.ap.nic.in/ (MSME development  institute -Hyderabad)
http://www.industries.telangana.gov.in/selfemployment.aspx (self employment scheme)
http://www.industries.telangana.gov.in/DistrictIndustriest1.aspx (Tekanagana- district industries)

Emulsifier

The naturally present lecithin in milk is helpful in exerting emulsifying properties in the caramel but the level is present is insufficient to emulsify the mix effectively. It is necessary to boost the emulsifier content by adding glycerol monostearate (GMS) or oleate or oilseed lecithin, butylated glyceryl monostearete, sucrose esters or acetylated monoglyceride. Lecithin and GMS are the emulsifiers typically used in caramels at 0.2 to 0.3% of the lipid content. The emulsifiers are believed to  increase the average size of the fat droplet at the caramel surface. It is essential that the fat dispersed in the syrup phase should be in a small globule size if a greasy taste is to be avoided.

Autoclaved Aerated Concrete

Autoclaved Cellular Concrete

Advantages & Applications of autoclaved aerated concrete blocks (AAC) Block:

High strength to weight ratio, Low thermal conductivity, Stability to variations in temperature and humidity and resistance to fire. Its low density permits use in larger building units which serves as a distinct advantage in pre fabrication. Appreciable savings are affected in foundation loads in multi-storeyed construction. It is therefore being used increasingly as walling units.

Mass of Essential Elements in our human body

Element	Symbol	% in body
Oxygen	O	65.0
Carbon	C	18.5
Hydrogen	H	9.5
Nitrogen	N	3.2
Calcium	Ca	1.5
Phosphorus	P	1.0
Potassium	K	0.4
Sulfur	S	0.3
Sodium	Na	0.2
Chlorine	Cl	0.2
Magnesium	Mg	0.2
Trace elements including boron (B), chromium (Cr), cobalt (Co), copper (Cu), fluorine (F), iodine (I), iron (Fe), manganese (Mn), molybdenum (Mo), selenium (Se), silicon (Si), tin (Sn), vanadium (V), and zinc (Zn).		< 1.0

real estate development and regulation act 2016

real estate development and regulation act 2017 (RERA)

Use of Propylene Glycol (PG) instead of Alcohol while making Melt and Pour Soap

 Proplyene Glycol  (PG) in place of alcohol with great results as follows.

• The price - Alcohol can be 4X as expensive as PG.
• Alcohol (Enthanol) boils at 173.1°F(78.39°C); PG boils at 370.8°F(188.22°C)
• Alcohol like water will evaporate from the finished soap causing more shrinkage
• Alcohol is restricted in many areas(countries) and making is difficult to procure alcohol.
• You may need a special permit to purchase large quantities for soap making
• You can purchase Specially Denature Alcohol (SDA) but these are also very expensive compared to PG
• PG allows the soap to be re-meltable
• Finally - people prefer (ethanol) Alcohol in a cocktail, instead of soap making process.

How to File RTI

Write to them at Central Information Commission Address:

Following is the address of the Central Information Commission

https://rtionline.gov.in/

Central Information Commission

125-126, Africa Ave, Bhikaji Cama Place,

RK Puram, New Delhi,

Delhi 110022

How to file RTI to Central Government Departments Online

You can file your RTI application by visiting 

rtionline.gov.in. 

To know how to file the RTI online for central government departments, 

click here.

However, it is possible that you find the process too complicated, in such a scenario you can use our website 

OnlineRTI.com 

to file an RTI Application in 10 minutes. 

Simply click the Apply Now option and fill up the simple form in plain English and submit and complete the 3 step process. We will then give you a call and understand your query in detail and you can relax.

transparent soap making methods

Transparent soap formulation methods
Sorbitol could be used in providing thickness and texture to cosmetics. It is used in shampoos,body lotions, conditioners , creams, makup and skin care.

Mix all of the oils together and heat to 135°F + Add the lye water to the oils in a slow steady stream + 13 oz alcohol+3 oz liquid glycerin+8 oz sugar and 5 oz water and boil until the sugar is completely dissolved.

• Cover work surface with newspaper. Always use gloves and safety goggles when handling lye. (Learn all about lye in soap making.) Have vinegar on hand in case lye spills or splashes occur.
• Measure water into a heatproof container. Measure lye and slowly add to water, stirring until dissolved. (Never add water to lye.) Allow lye water to cool to 150°F.
• Mix all of the oils together and heat to 135°F - it's easiest to use a slow cooker for this. Add the lye water to the oils in a slow steady stream.
• Bring the mixture to a trace, or when it looks like vanilla pudding. An immersion blender works best for this.
• Keep the heat at medium for a few hours, much like making crock pot soap. When it reaches the gel phase, it will look translucent like petroleum jelly. Stir once in a while, but not all the time. If it gets too thick, you can use a potato masher and have a stainless steel one to be used just for this.
• After a few hours, take a bit of the soap and try to dissolve it in a cup of hot water. If it dissolves, you can move on. If it stays in a lump or has oil floating on the top, you need to "cook" it more.Leave it for half an hour and try again. If it's ready, then add:
• 13 oz alcohol - 70% or higher (NOT rubbing alcohol)
• 3 oz liquid glycerin 
• Be very careful as alcohol has a low flash point and can start on fire.  Prefer the crock pot to the stove for heating. You may need to mash the soap up some. Do a bit at first, then do more in a little while. If you mash too much at once, you may get a lot of suds. This process can take a few hours, so be patient.
• When the soap is all dissolved, there will probably be a few particles floating on top. These are impurities and must be removed. Skim them off and throw them away, or you can place them in a jar, cover with hot water, and use for dish soap.
• When the soap is fully dissolved combine 8 oz sugar and 5 oz water and boil until the sugar is completely dissolved. Do not leave any crystals undissolved. When it is totally liquid, pour into the soap base. Stir and cover, then cool to 145°F.
• Now you can pour it into a mold and use a glass cake pan. Cover with plastic wrap and let sit for a week or so. When it is clear (it may take a week or two) then cut it into pieces and store in a glass jar.

List of government bodies that are helping micro and small scale industries

National Small Industries Corporation (NASIC-Hyderabad) training calendar 2019

What are the Objectives and Functions of District Industries Centre?

            The 'District Industries Centre' (DICs) programme was started by the central government in 1978 with the objective of providing a focal point for promoting small, tiny, cottage and village industries in a particular area and to make available to them all necessary services and facilities at one place. The finances for setting up DICs in a state are contributed equally by the particular state government and the central government. To facilitate the process of small enterprise development, DICs have been entrusted with most of the administrative and financial powers. For purpose of allotment of land, work sheds, raw materials etc., DICs functions under the 'Directorate of Industries'. Each DIC is headed by a General Manager who is assisted by four functional managers and three project managers to look after the following activities :
Activities of District Industries Centre (DIC):
i. Economic Investigation
ii. Plant and Machinery
iii. Research, education and training
iv. Raw materials
v. Credit facilities
vi. Marketing assistance
vii. Cottage industries
Objectives of District Industries Centre (DIC):
The important objectives of DICs are as follow :
i. Accelerate the overall efforts for industrialisation of the district.
ii. Rural industrialisation and development of rural industries and handicrafts.
iii. Attainment of economic equality in various regions of the district.
iv. Providing the benefit of the government schemes to the new entrepreneurs.
v. Centralisation of procedures required to start a new industrial unit and minimisation- of the efforts and time required to obtain various permissions, licenses, registrations, subsidies etc.
Functions of District Industries Centre (DIC):
i. Acts as the focal point of the industrialisation of the district.
ii. Prepares the industrial profile of the district with respect to :
iii. Statistics and information about existing industrial units in the district in the large, Medium, small as well as co-operative sectors.
iv. Opportunity guidance to entrepreneurs.
v. Compilation of information about local sources of raw materials and their availability.
vi. Manpower assessment with respect to skilled, semi-skilled workers.
vii. Assessment of availability of infrastructure facilities like quality testing, research and development, transport, prototype development, warehouse etc.
viii. Organises entrepreneurship development training programs.
ix. Provides information about various government schemes, subsidies, grants and assistance available from the other corporations set up for promotion of industries.
x. Gives SSI registration.
xi. Prepares techno-economic feasibility report.
xii. Advices the entrepreneurs on investments.
xiii. Acts as a link between the entrepreneurs and the lead bank of the district.
xiv. Implements government sponsored schemes for educated unemployed people like PMRY scheme, Jawahar Rojgar Yojana, etc.
xv. Helps entrepreneurs in obtaining licenses from the Electricity Board, Water Supply Board, No Objection Certificates etc.
xvi. Assist the entrepreneur to procure imported machinery and raw materials.
xvii. Organises marketing outlets in liaison with other government agencies.

Detergent formulation

http://surfactantschemistry.blogspot.com/2013/07/laundry-detergents-formulation.html