This document discusses food product categorization according to the Food Safety and Standards Authority of India (FSSAI). It defines key terms like "food" and explains the need for a food category system. The food category system is a hierarchical structure with 4 levels - main category, sub-categories, sub-sub-categories, and sub-sub categories/products. The document lists the main Indian food categories and outlines the steps to license or register a food product under the food category system.

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FOOD PRODUCT CATEGORIZATION
Categories as per FSSAI
9/2/2017
ANSHIKA BHARDWAJ

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FOOD PRODUCT CATEGORIZATION
Food Safety and Standard Act under Section 3 (1) (j) defines Food as
“Food” means any substance, whether processed, partially processed or unprocessed, which is
intended for human consumption and includes primary food to the extent defined in clause (zk),
genetically modified or engineered food or food containing such ingredients, infant food,
packaged drinking water, alcoholic drink, chewing gum, and any substance, including water used
into the food during its manufacture, preparation or treatment but does not include any animal
feed, live animals unless they are prepared or processed for placing on the market for human
consumption, plants, prior to harvesting, drugs and medicinal products, cosmetics, narcotic or
psychotropic substances:
Subsection (1) of Section 31 of the Act, dealing with Licensing and registration of food business
states that No person shall commence or carry on any food business except under a license.
What is the need of food category?
One of the responsibilities of Food Authority in Clause (h) of the subsection (2) of the Section 16
of the Act, is Creation of Food Category System. It says:
“(2) Without prejudice to the provisions of sub-section (1),the Food Authority may by
regulations specify –
(h) Food labeling standards including claims on health, nutrition, special dietary uses and food
category systems for foods;”

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Food category system is needed for providing:
1. Clarity to all stakeholders including enforcement agencies.
2. Predictability, certainty and direction through cataloguing the various food products in
categories in a hierarchical manner
3. Easy Navigation by providing information in a brief and clutter free manner.
4. Direction & space for future regulatory developments.

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CHARACTERISTICS OF FOOD CODING
1. Food Coding is basically a hierarchy decision tree based approach.
2. It is a 4 level structure
✓ Level 1: Main Category
✓ Level 2: Sub Categories forming part of the main category
✓ Level 3: Sub-sub Categories, forming part of a sub category
✓ Level 4: Sub-sub categories or products, forming part of a sub-sub category.

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WHICH ARE THE MAIN INDIAN FOOD CATEGORIES?

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WHAT IS THE STRUCTURE OF FOOD CATEGORY SYSTEM?
Food Category System (FCS) is a hierarchical structure which consists of large number of food
items aggregated into broader food categories/groups. The food product categories provide
generic food products and their generic food descriptors.
Depiction:
X. Main category (parent category) (Level 1)
X.x Sub-category of X (Level 2)
X.x.x Sub-Category to X.x (Level 3)
X.x.x.x Sub-category to X.x.x (Level 4)
HOW TO DO LISENCE /REGISTER FOOD PRODUCT UNDER FOOD CATEGORY
SYSTEM?
STEPS OF ACTION-
Step 1- Selecting type of establishment-
• Food service establishment
• Food manufacturing/impoters
Step 2- Selecting between-

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For Existing Food License holders* or for those seeking Renewal /conversion.
And for food not cover Food Category No. 99.
Either of the options are selected:
 Food (standardized)
 Food (non-standardised i.e. Proprietary food)
For new applicants/ new establishment)* or FBO seeking extension of existing license to include
more food and
Food not covered Food Category No. 99.
Options : Approval for
 Novel food 1st time (pre-market)
 Genetically Modified Foods 1st time (pre-market)
 All Foods whether Standardized or
Non-standardized (Proprietary food)
covered by Food Categories other than
category no. 13
New license as per Form-A / Form-B of
Schedule 2 of FSS (Licensing /
Registration) Regulation

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 Foods (standardized) covered by Food
Category No. 13
New license as per Form-A / Form-B of
Schedule 2 of FSS (Licensing /
Registration) Regulation
 Foods (Non-standardized i.e.
Proprietary food) covered by Food
Category No. 13 i.e. Nutraceuticals,
Health / Dietary supplements, Foods
for Special Dietary / medic
New License / NOC (on case-basis)
“Novel food” means a food that
• Does not have history of human consumption or
• Is ingredient in itself or is derived from a source which does not have a history of human
consumption as a food ingredient or as a food.
Step 3- Selecting food product category
Select the most appropriate food product or food-category from Appendix-1 as per FSSAI,
which is based on the manufacturing capability food business operator.
The ‘food service establishment’ has to consider application for the food category / categories for
main category at Level 1.

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The ‘food manufacturer’ need to review and apply for the most appropriate food product or
category - starting upwards from Level-4 to Level-1 ensuring that the manufacturing capability
exists with FBO in line with conditions of license applicable under the Food Safety and Standard
Regulations.
Step 4- Undertaking by FSSAI
The FBO provides undertaking that all the relevant provisions of the Food Safety & Standards
Act / Regulations via
i. Packaging & Labeling regulations
ii. Contaminants, Toxins and residues regulations
iii. Licensing & Registration regulations
iv. Prohibition and restriction to sale regulations
v. All other specific regulations applicable to product / food categories