IEC/FSSAI

IEC

IMPORTER EXPORTER CODE ( in short IEC ) is a ten digit number granted by Directorate General of Foreign Trade under Ministry of Commerce and Industry, to any bonafide person/ company for carrying out import/export.

Nowadays in IEC you get PAN no. only. So basically your PAN becomes your IEC only after you apply for IEC.

FSSAI?

FSSAI stands for Food Safety and Standards Authority of India which is an organization that monitors and governs the food btisiness in India. It ensures the food products undergo quality checks thereby curtailing the food adulteration and sale of sub-standard products. 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 busine., F130 should obtain the necessary registration or license. It is a 14-digit registration or a license number which is printed on .1 the food packages. This registration procedure is aimed to create more accountability on the FB0 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
1. Any FBO with an annual turnover of not more than Rs. 12 Lakhs
2. Petty retailer dealing in food products
3. Any person who manufactures or sells any food article by himself
4. Food sale is done by the temporary stall holder
5. Any individual who distributes food in any religious or social gathering except a caterer

SI.No Business Capacity
Food production capacity (other than milk up to ioo kor per day and meat) Upto 100Kg/ltr er Day
Procurement, handling and collection of up to soo it, per day milk Upto 500ltr Per Day
Slaughtering capacity 2 large animals or 10 small animals or 50 poultry birds per day