licenses services

Service Details:

Import licence means either a licence in Form 10 to import drugs excluding those specified in Schedule X, or a licence in Form 10-A to import drugs specified in Schedule X.

In India import, manufacturing, sale and distribution of drug is regulated under Drugs and Cosmetics Act 1940 and Drugs and Cosmetic Rules 1945. At present, bulk drug (Active Pharmaceutical Ingredients) and finished formulations are regulated under the said Act.

An application for an import License is made to the licensing authority in Form 8 for drugs excluding those specified in Schedule X, and in Form 8-A for drugs specified in Schedule X, either by the manufacturer himself having a valid wholesale License for sale or distribution of drugs under these Rules, or by the manufacturers agent (Importer) in India either having a valid License under the Rules to manufacture for sale of a drug or having a valid wholesale License for sale or distribution of drugs under these Rules and an undertaking in Form 9 duly signed by or on behalf of the manufacturer.

The grant of import licence of an application for an import licence in the form and manner prescribed in Rule 24, the licensing authority shall, on being satisfied that, if granted, the conditions of the licence will be observed, issue an import licence in Form 10 or From 10-A.
An Import licence unless, it is sooner suspended or cancelled, shall be valid for a period of three years from the date of its issue.

Service Details:

MUNICIPAL CORPORATION OF GREATER MUMBAIPUBLIC HEALTH DEPARTMENTSub.:- List of minor and major trades under Public Health Department.Table-A :- The list of the minor tradesSr. No Name of the trade without use of open flame1 Ice factories2 Bhelpuri – preparation and sale3 Keeping Cold Storage4 Sweetmeat Shop (Storing and selling )5 Keeping Horses.6 Grinding of chilies or masala, manufacturing packing etc by any process of condiments.7 Grinding of corn and seeds (Flour Mills)8 Manufacturing, packing by any process of sugar9 Parching of grains, groundnuts or any other seeds.10 Extracting and selling of sugarcane juice11 Keeping fats of all kinds of edible oil and ghee12 Catering establishments - Tea Stalls and Tea Shops by using vending machine13 Catering establishments - Cold drink shops14 Catering establishments - Sale of Cut fruits, Fruit juice, salad etc15 Manufacturing, packing or preparing by any process or operation whatever Ghee / Fat /Oil.16 Keeping liquor or toddy shops where liquor or toddy is served for consumption on thepremises17 Washer man’s trade18 Laundry shop19 Milk shop20 Hair dressing Saloon, Beauty Parlour, Barber stall21 Chemist and Druggists shop22 Keeping a Pan shop23 Manufacturing of bidis.24 Peppermints and Toffees Shop25 Keeping butter for sale26 Carrying water in Vehicle for sale27 Manufacturing of Edible oil, oil cakes and oil seeds28 Manufacturing of aerated water29 Sale of Readymade eatableTable –B :- The list of the major tradesSr. No The name of the trades with use of open flame1 Using or allowing to be used the premises for preparations of eatables for the purpose oftrade and for the profit or gain.2 Bakery3 Sweet meat shop manufacturing and sale (including manufacturing of ice creams4 Manufacturing of Pharmaceuticals, cosmetics and toilet goods5 Keeping of lodging house6 Keeping of an eating house7 Tea Shop – Where Tea, Coffee is prepared by using open flame and served to thecustomer

Service Details:

Corporate cafeterias and canteens are either run by the corporate or are outsourced to a Food Business Operator (FBO). Since the food is prepared and cooked in bulk, extra caution is required to keep the food safe from contamination because any contamination could affect a large number of corporate employees.  It is important for the corporate to have a well-trained Food Safety Supervisor who has a thorough knowledge of FSSAI regulatory guidelines so all food safety parameters are followed in the canteen.

When the catering is outsourced to a private caterer the corporate management needs to be extra cautious especially if the food is being provided at a discounted price. Since the profit margins are slim the caterer could cut costs and overlook a number of food safety norms like

• pest control
• health check-up of food handlers
• provision of soap for hand-washing
• gloves and headgear for food handlers
• lack of quality cleanliness and sanitation agents
• employ untrained staff unaware of personal hygiene standards

The corporate management must understand that any overlooking of food safety best practices can risk the health of the corporate employees who could become susceptible to foodborne illness. If there is an outbreak of food poisoning it could mean a number of employees could report sick and all at the same time leading to loss of many work hours. Therefore the corporate Food Safety Supervisor must ensure that there is

• regular testing of food and water
• inspection of kitchen and dining premises
• inspection of kitchen surfaces, equipment, cutting boards
• proper pest and insect control measures
• proper garbage disposal

Corporate canteens are established with the aim of saving time and providing safe and nutritious food to employees. It is the responsibility of the corporate management to ensure food has been safely and hygienically prepared and is nutritious and healthy. If the canteen is run by the corporate then they must have a license/ registration. If they are outsourcing the catering then the management must ensure that the corporate canteen is run by a

• Licenced/registered FBO and a copy of the license must be kept in the corporate office
• Hygiene and sanitary conditions in the canteen must be as per Schedule 4 of the FSSA, 2006
• All guidelines pertaining to preparing, cooking, storing and serving of food must be as per FSSAI guidelines so as to prevent cross-contamination.
• Good hygiene practices as per FSSA must be followed in adhering to personal hygiene as well as to the cleanliness and sanitation of the kitchen, equipment, utensils, and crockery.
• Raw foods and ingredients must be procured only from registered or licensed vendors.
• Water used for cooking must be portable and regularly tested in a NABL laboratory recognized by FSSAI for water testing
• Food must be tested regularly and a swab test of the kitchen surfaces to be taken often so any growth of fungus, molds and dangerous bacteria can be detected before they contaminate foods especially raw foods.In the absence of a Food Safety Supervisor, the corporation must make sure to get a food safety and hygiene auditor to regularly audit and inspect the food and premises in the corporate canteen. There must be proper documentation of all food, water, hygiene testing reports. Also, corporates must make sure that all food handlers have been examined medically and are not suffering from any contagious diseaseAnother important aspect that must not be overlooked is to place posters in the food preparation areas that remind the food handlers about

• temperature control and refrigeration,
• food thawing
• storage of raw and cooked foods
• personal hygiene, cleanliness, and sanitation

 

PSARA License is a prerequisite before any person starts a private security business in India. The Private Security Agency means an entity which involves in the business of providing Security Guards and other related services at an establishment as an alternate to the police.Private Security Agencies are those organizations involved in providing security services including training of security guards.The operation of private security agencies is governed by Private Security Agencies Regulation Act, 2005, in short, called as 'PSARA