Supplier and raw-material control
Define acceptance criteria and record source, arrival, inspection and lot identity.
All Tapioca Starch and Sago Manufacturers Association – Mallur
ATSSMA / Food Safety
Food Safety
Information and resources for Tamil Nadu’s tapioca, sago and starch sector.Food safety across the processing system
Effective food-safety management connects raw-material traceability, water quality, hygienic operations, process control, testing, packaging, labelling and documented corrective action.
Water management
Identify each use point, required quality, monitoring frequency and corrective action.
Hygienic process flow
Separate dirty and clean operations; control people, tools, surfaces and cross-contamination.
Process parameters
Document relevant time, temperature, moisture, dosing or other controls and deviations.
Drying and storage
Control moisture, environment, segregation, stock rotation and pest risk.
Batch traceability
Connect inputs, processing records, testing, release, packaging and dispatch.
Laboratory plan
Use risk-based specifications, representative sampling and competent methods or laboratories.
Packaging and labelling
Protect the product and verify every mandatory declaration against current rules.
People and maintenance
Train employees; maintain equipment and food-contact surfaces in a controlled condition.
Wastewater and by-products
Measure, segregate and manage outputs under applicable environmental requirements.
FSSAI PROCESSING AIDS
Permissions and residue limits
Appendix C of the Food Safety and Standards Regulations identifies permitted processing aids, applicable food categories and maximum residual levels. Use must be technologically justified, food-grade, consistent with Good Manufacturing Practice and limited to the minimum level necessary.
“Approved processing aids as permitted under applicable FSSAI norms.”
Table 7 entries covering flours and starches
Processing aidProduct categoryMaximum residual level
Calcium hypochloriteFruits and vegetables, flours and starches, water1 mg/kg as available chlorine
Chlorine (INS 925)Fruits and vegetables, flours and starches1 mg/kg as available chlorine
Chlorine dioxideFruits and vegetables, flours and starches1 mg/kg as available chlorine
Hydrogen peroxideFruits and vegetables, flours and starches5 mg/kg as hydrogen peroxide
Sodium hypochloriteFruits and vegetables, flours and starches1 mg/kg as available chlorine
Conditions of use
Open the official FSSAI Gazette notification ↗Manufacturers must confirm the applicable product category, technological need, food-grade specification, dosing control, GMP, residue compliance, current amendments and any other relevant legal requirements.
General-awareness limitation
This information does not replace legal, regulatory, laboratory or professional advice. The current consolidated regulations and subsequent amendments must be checked for each product and process.