FSSAI Labeling Guidelines for Food Sold at Fairs and Exhibitions

Food fairs and exhibitions are fantastic opportunities for food businesses to showcase their products to a wider audience. Whether you’re running a pop-up stall, selling packaged snacks, or offering fresh food, compliance with FSSAI’s labeling guidelines is essential. These rules ensure transparency and help maintain consumer trust. But what exactly are the labeling requirements for food sold at such temporary setups?

Here’s what you need to know about FSSAI food fair labeling rules and how to stay compliant while making the most of your participation.

Do FSSAI Labeling Rules Apply to Food Sold at Fairs and Exhibitions?

Yes, FSSAI labeling requirements extend to food sold at fairs, exhibitions, and other temporary events. Even if your business operates only during short-term events, you must adhere to FSSAI’s basic labeling guidelines. This includes both pre-packaged food and food served on-site.

However, specific exemptions may apply, depending on the nature of your food product. For example, loose or unpackaged food items such as fresh fruits or vegetables might not require full labeling. For more details, read our guide on Which Food Products Are Exempt from FSSAI Labeling Rules?.

What Information Must Be Included on Food Labels?

For pre-packaged food sold at fairs and exhibitions, FSSAI mandates that labels carry the following details:

• Name of the food product: Clearly mention what the product is, such as "Homemade Mango Pickle" or "Chocolate Chip Cookies."
• FSSAI License/Registration Number: Your FSSAI registration or license number must be printed on the packaging.
• Net quantity: State the exact weight, volume, or quantity of the product.
• Ingredients list: List all the ingredients used, in descending order of their weight.
• Nutritional information: Display the energy, protein, carbohydrates, sugar, and fat content, where applicable. For help creating a proper nutritional table, refer to our article on How to Create FSSAI-Compliant Nutritional Labels for Food Products.
• Allergen information: Declare common allergens like nuts, milk, gluten, etc., if present.
• Batch number or code: This helps in tracing the product back to its production batch.
• Manufacturing and expiry dates: Mention both the manufacturing date and either the ‘Best Before’ or ‘Use By’ date. For clarity on these terms, check out Best Before vs Expiry Date: FSSAI Rules Explained.
• Storage instructions: Provide details like “Store in a cool, dry place” if required to maintain quality.
• Vegetarian or Non-Vegetarian logo: Use the green dot for vegetarian products and the brown dot for non-vegetarian ones.
• Manufacturer’s name and address: Include the name and address of the manufacturer or packer.

Special Considerations for Temporary Food Stalls

If you’re running a food stall that serves unpackaged food (such as chaat, biryani, or freshly prepared snacks), the labeling requirements are different. While you may not have to label each serving, you should:

• Display your FSSAI registration/license number prominently at your stall.
• Provide information about the ingredients and potential allergens verbally if asked by customers.
• Follow proper hygiene and safety standards as per FSSAI guidelines.

Are There Additional Requirements for Homemade or Artisan Food?

Many businesses at fairs and exhibitions offer homemade or artisan food products. If you’re in this category, you still need to follow the basic FSSAI labeling rules. Additionally:

• Ensure that your kitchen or production unit is registered with FSSAI.
• Avoid making unverified health or nutritional claims on your labels.
• If your product is organic, you may also need certification under the Jaivik Bharat initiative.

Common Labeling Mistakes to Avoid

It’s easy to overlook certain details when preparing for a food fair, but non-compliance can lead to penalties or even stall closures. Some common labeling mistakes include:

• Missing FSSAI license or registration number.
• Incorrect or incomplete ingredient lists.
• Failure to declare allergens.
• Not marking the manufacturing or expiry dates.

For a detailed breakdown of typical errors and how to fix them, visit our article on Top FSSAI Labeling Mistakes and How to Avoid Them.

What Happens If You Don’t Comply?

Non-compliance with FSSAI’s labeling rules can result in fines, confiscation of products, or legal action. The penalties depend on the severity of the violation and could range from a few thousand rupees to several lakhs. For more details, see our guide on What Are the Penalties for Non-Compliance with FSSAI Labeling Rules?.

Practical Tips for First-Time Food Fair Participants

If this is your first time selling food at a fair or exhibition, here are some quick tips to ensure compliance:

• Prepare labels in advance: Don’t wait until the last minute to get your packaging and labeling ready.
• Double-check the details: Verify that all required information is accurate and present.
• Keep extra copies of your FSSAI license: Display one at your stall and keep another handy in case authorities ask for it.
• Train your staff: If you have helpers at your stall, ensure they’re aware of the ingredients, allergens, and other details customers might ask about.

If managing the paperwork and compliance feels overwhelming, a service like Tatkal FSSAI can assist you in preparing FSSAI-compliant labels and ensuring you meet all regulatory requirements.

Participating in food fairs and exhibitions is an excellent way to grow your food business, but compliance with FSSAI labeling rules is non-negotiable. Take the time to understand and implement these guidelines to avoid unnecessary hassles and focus on delighting your customers. If you’re ever in doubt, always check the latest requirements on the FoSCoS website or consult a reliable expert.