FPO Certification

Fruit Products Order (FPO) is a law regulated under the guidance of Ministry of Food Processing in
a country to maintain the quality. Therefore, FPO certification is mandatory for all food processing
industries and it includes pickles, Vinegars, synthetic beverages, syrups, dehydrated fruits and
vegetables, juices and squashes at al. FPO certification is a process and one should follow each and
every step while applying for FPO registration or certification. FPO certification in India also applies
to few more fruit products including Tomato products like tomato ketchup, tomato sauce and other
vegetable juices. There are many more fruit and vegetable products as per the FPO certification
rules and regulations. The following important documents are needed to be submitted to the Ministry
of Food Processing in India at the time of filing application.

 Name of the product or item

 Name of the applicant
 Name of the Firm or Company
 Address of the Firm or Company
 Sample of the products

Fruit Product Order

 The Government of India promulgated a fruit products order in 1946. In 1955 the order was
revised under the essential commodities act. This order is operated by the Food and nutrition board
of the ministry of Food Processing industries.

 The Fruit Product Order (FPO) lays down statutory minimum standards in respect of the quality
of various fruits and vegetable products and processing facilities at manufacture, storage and sale.
The PFA and FPO are enforced by the Department of Health.

 The Agricultural marketing Advisor is authorized by law to issue a license for manufacturing
fruits and vegetable products, after due inspection of the factory for hygiene, sanitation and quality
of formulation.

 Periodic inspection by Government inspectors in registered establishments is carried out to

ensure conformity of standards by processors.

 Packaging fruits and vegetables of a standard below the minimum prescribed standards is an
offence punishable by law.

 Manufacture of labeling of fruit and vegetable products can be carried out only after a valid
license is issued by the licensing officer after himself satisfying with regard to the quality of product,
sanitation, personnel, machinery and equipment, work area as required in the order.

 Licenser is empowered to put the FPO specification mark on the product.

 The labels on the final product are required by law to display the FPO license number. Fruit and
vegetable products, not conforming to the FPO specifications are considered adulterated.
 The FPO specifications cover list of constituents, a method of presentation permissible colors in
the preparation and also minimum quality requirement of the product. An expert committee known
as the Central Food Product Advisory Committee deals with all matters relating to the FPO.

 The main objective of the PFA and FPO standard is to determine the minimum level of quality
that can be attained, under the farming, manufacturing and retailing conditions in India.

 When qualities above the minimum are attained they are identified by other standards set up by
the Government, through the Directorate of Marketing Inspection. These cover definitions of quality
for various agricultural products such as cereals, oils, butter, ghee, legumes etc.

 Depending on their quality the products are grade in four categories as ordinary, fair, good and
special (4-1).

The order lays down specifications and quality control requirements on production and
marketing of the following food products.

 Fruit juice, pulp concentrate, squashes, cordials, crush, fruit syrups, nectar, aerated water
containing fruit juice or pulp and read to serve beverages

 Fruit nectar, canned mango pulp (natural and sweetened), and sweetened aerated beverages
with no fruit juice or pulp or containing less than 10% fruit juice or pulp

 Sweetened aerated water with 10% or more fruit juice or pulp

 Barley waters (lemon, orange, grape fruits)

 Synthetic syrups, ginger cocktails, ginger beer, ginger ale and sharbats

 Bottled and canned fruits and vegetables

 Jams and fruit cheese

 Fruit jellies and marmalades

 Candied and crystallized or „glazed fruit and peel‟

 Preserves

 Fruit chutneys

 Tomato juices and soups

 Vegetable soups

 Tomato puree and paste

 Tomato ketchup and sauce

 Sauces other than soya bean sauce and tomato sauce

 Soya bean sauce

 Tamarind concentrate

 Brewed and synthetic vinegar

 Pickles in vinegar

 Pickles in citric juice or in brine

 Oil pickles

 Sun dried and dehydrated fruits

 Mango cereal flakes

 Sun dried and dehydrated vegetables

 Dehydrated onions

Other than these specifications, the order also lays down specific requirements in regard to
the following:

 Containers and labeling requirement

 Limits of poisonous metals in fruit products

 List of permissible harmless food colors

 Limits for permitted preservatives in fruit products

 Other permitted additives

MILK AND MILK PRODUCTS

ORDER, 1992
 The Milk and milk products order (MMPO) 1992 is exercised under the essential commodities
Act and is regulated by the ministry of Agriculture through the department of Animal husbandry and
Dairying and fisheries.

 According to this order, it is essential for a dairy plant to process more than 10,000 liters of milk
per day or handle more than 500 tones of milk solids per annum.

 The production, collection, transportation, distribution and supply of milk and milk products are
controlled by the Milk and Milk Products Order, 1992.
 The order sets sanitary requirements for dairies, machinery and premises and includes quality
control, certification, packing, marking and labeling standards for milk and milk products. The
standards specified in the order also apply to imported products.

 Every person the business of handling, processing or manufacturing milk or milk products
should provide proper labeling based on the certification by a certified officer.

 The label on the package of milk or milk products should contain –

(a) The name, trade name or description of the article contained in the package

(b) The name and business address the holder of registration certificate and number

(c) The net weight or number or volume of contents as may be the case

(d) The batch or code number, except in case of package less than 60g or 60ml.

(e) The day, month and year of manufacture of the packing milk and month and year of manufacture
for packing of milk products

(f) The date of manufacture for packages containing sterilized milk and infant milk food

 A holder of registration shall not pack milk or milk products other than those processed or
manufactured by him or, those obtained from any other person holding registration certificate.

General conditions of sanitary and hygiene for Dairy Establishments: Every dairy
establishment have the following:
 Facilities for hygienic handling and protection of non-packed raw material

 Appropriate protection from pests, rodents, insects and other vermin. They shall be
systematically destroyed continuously

 Instruments and working equipment intended to come in direct contact with raw material will be
made water tight and non-corrosive as they are intended for human consumption

 Appropriate facilities for cleaning and disinfecting of equipment and instruments especially
cleaning in place (CIP) system

 An adequate waste disposal system which is hygienic and approved by the Pollution
Control Board

 Supply of potable water or non-portable water is permitted if does not indirectly risk
contamination of the dairy products

 Appropriate number of changing rooms with smooth, waterproof, washable walls and floor

 Lockable room or secure place for storage of detergents, disinfectants and similar substances

 Room with adequate capacity for storing raw materials and dairy products.

 Working area should be maintained hygienically

 The production of heat treated milk or manufacture of milk based products, which might pose a
risk of contamination to other dairy products shall be carried out in a clearly separate working area

 Adequate ventilation and lighting in accordance with Factory Act, 1948.

 Adequate number of facilities with hot and cold running water

 Facilities for cleaning tools, equipment and installations

 Products which have not undergone same treatment shall be placed together to avoid
cross contamination