The Managing Directors/CEO's/Owners/Director/Partners/General Managers
All FHRAI Members
CC: All Members of the Executive Committee
All Regional Associations
SUB: NUTRITION LABELLING OF FOOD ITEMS USED IN HOTELS AND RESTAURANTS
Dear Member,
This is to bring to your notice that a delegation of FHRAI under the leadership of Mr. Gurbaxish Singh, Kohli, Vice President, called on the CEO, FSSAI on 30th November 2021.
As informed by CEO, FSSAI, Food Business Operators should comply with all the provisions of the Food Safety and Standards (Packaging and Labelling) Regulations, 2020, by 1st January, 2022.
Salient Features of the Food Safety and Standards (Packaging and Labelling) Regulations are:
Display of information in food service establishments:
- Food Service Establishments having central license or outlets at ten or more locations shall mention the calorific value (in kcal per serving and serving size) against the food items displayed on the menu cards or boards or booklets and the reference information on calorie requirements shall also be displayed clearly and prominently as “An average active adult requires 2,000 kcal energy per day, however, calorie needs may vary”.
- Food Service Establishments shall also mention the information specified below against the food items displayed on the menu cards or boards or booklets namely: -
(a) information relating to allergens, if food consists of or are made of the following:
(i) Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
(ii) Crustacean and their products;
(iii) Milk and milk products;
(iv) Eggs and egg products;
(v) Fish and fish products;
(vi) Groundnut tree nuts and their products;
(vii) Soybeans and their products;
(viii) Sulphite in concentrations of 10mg/kg or more:
(Provided that the allergens may be depicted by easy-to-understand symbols)
(b) logo for vegetarian or non-vegetarian.
As discussed during the meeting, FHRAI will constitute a Nutrition Labelling Panel to review the menu cards of hotels and restaurants in the country for broadly identifying the nutritional value for most common products served in the hotels and restaurants and submit to FSSAI. Very specific items will not be included in this labelling process.
We are happy to appoint Parikshan as the Knowledge Partner for this initiative and Dr. Pasupathy, National Advisor to FHRAI for FHSSAI Matters as the Head of this Labelling Panel. In this process, Dr. Pasupathy will interact with chefs, nutritionists, hoteliers and professionals from the hospitality sector to prepare a document on nutrition label of food items to be submitted to FSSAI.
Members are requested to send their suggestions to be considered by this Panel to eatosg@fhrai.com by 15th December 2021.
With best regards,
Jaison Chacko
(Secretary General)
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The Federation of Hotel & Restaurant Associations of India
Regd. Off.: B-82, 8th Floor, Himalaya House, 23 K.G. Marg, New Delhi - 110 001
Tel.: 011-40780780 , Email: fhrai@fhrai.com, Website: www.fhrai.com