Schedules C explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Schedule C lists the only food additives that Ayurveda Aahara may contain, with maximum levels. Schedule D sets the microbiological standards (process hygiene and food safety criteria, with sampling and testing rules) and a table of contaminant limits. Schedule E is the Ayurveda Aahara logo, printed as a graphic.
The text is read as amended up to 5 May 2022 (the Regulations as notified; no amendment listed; FSSAI Order of 25 July 2025 on category A products). FSSAI publications are reference copies and the Gazette text prevails. Later notifications should be checked on fssai.gov.in. Producers can see our food product approval service for the approvals and licensing around these products.
Regulation 4 allows only the additives in Schedule C, thirty-two entries mostly at "GMP" (the lowest level needed) with some capped, for example acacia gum at 2%. Regulation 5 requires conformity with Schedule D: a table of metal and toxin limits and microbiological tables for direct consumption products, with Salmonella and Listeria monocytogenes shown as "Absent/25g". Regulation 13(a) calls for the Schedule E logo on the front of pack.
Schedule C: additives permitted in Ayurveda Aahara
Schedule C, "List of Additives permitted in Ayurveda Aahara" (see regulation 4), has columns for serial number, food additive, maximum permitted level and functional class. The thirty-two entries are grouped by function. A few as printed:
| Serial | Food additive | Maximum permitted level | Functional class |
|---|---|---|---|
| 1 | Guar Arabic/ Acacia gum (INS414) | 2% | Thickener, stabilizer |
| 3 | Guar gum (INS 412) | 2% | Thickener, stabilizer |
| 8 | Honey | GMP* | Sweetening agent |
| 11 | Mollasses | 5% | Sweetening agent |
| 15 | Annatto extract, norbixin-based (INS 160b(ii)) | 100 mg/kg | Colour |
| 27 | Rose oil | 1% | Flavouring agent |
| 28 | Kewda/Kewra (oil from Ketaki) | 0.5% | Flavouring agent |
The groups cover thickeners and stabilisers (serials 1 to 7, including pectins, gum karaya, konjac flour and starches permitted in the Food Products Standards and Food Additives Regulations), sweetening agents (8 to 11: honey, jaggery, date syrup, molasses), colours (12 to 20: curcumin, turmeric, paprika extracts, annatto, chlorophyll, anthocyanins, plain caramel and colouring foods), acidity regulators (21 to 26, with acetic, lactic, citric, tartaric, malic and ascorbic acids), flavouring agents (27 and 28), an antioxidant (29, rosemary oil at 1%), preservatives and flavouring (30, distilled oils of spices at 2%), spice powders (31, at 1%) and nibu satva (32). A footnote to "GMP*" says the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect. The general additive rules in the Act are explained in section 19.
Schedule D: microbiological standards and contaminants
Schedule D is headed "Microbiological Standards for Ayurveda Aahara" (see regulation 5).
Table 1A: process hygiene criteria
Columns: product description, then aerobic plate count, yeast and mould count and Enterobacteriaceae count, each in cfu/g or ml with a sampling plan (n, c) and limits (m, M). Rows: (1) Ayurveda Aahara unprocessed and not for direct consumption; (2) Ayurveda Aahara for direct consumption; (3) Ayurveda Aahara fermented products, where the standards are "Not applicable"; and (4) the test methods (IS 5402/ISO 4833, IS 5403/ISO 21527 Parts 1 and 2, and IS/ISO 7402/ISO 21528 Part 2). The numerical n, c, m and M values are in the Schedule itself and should be read from it.
Table 1B: food safety criteria
| Row | Product | Salmonella (n, c, limit) | Listeria monocytogenes (n, c, limit) |
|---|---|---|---|
| 1 | Unprocessed and not for direct consumption | NA | NA |
| 2 | For direct consumption | 5, 0, Absent/25g | 5, 0, Absent/25g |
| 3 | Fermented products* | 5, 0, Absent/25g | 5, 0, Absent/25g |
Test methods are IS 5887 Part 3 / ISO 6579 and IS 14988 Part 1 / ISO 11290-1. The asterisk says fermented products should contain only the specified microorganism at the level claimed on the label, with counts determined by an appropriate method (the examples given are lactic acid bacteria and bifidobacteria).
Notes, stages and actions
- In high value low volume (less than 100 g) and large retail pack (more than 1 kg) sizes, the sample plan may be modified with the prior approval of FSSAI.
- Process hygiene criteria indicate acceptable functioning of the production process and are not requirements for releasing products to market; food safety criteria define acceptability of a batch or lot and must be met at the end of manufacture and in the market during shelf life.
- On non-compliance with process hygiene criteria, the operator shall check and improve process hygiene by implementing the guidelines in Schedule 4 of the Licensing Regulations, and ensure all food safety criteria are complied with. See our article on Schedule 4, Part 1.
- Guidelines for the regulator: aseptic sampling by a trained person; storage at -18°C (±2°C) or refrigerated at 2-5°C as applicable; three sets of n samples, each tested in three different accredited laboratories; for food safety criteria all three must show compliance; "There shall be no provision for retesting or resampling for microbiological testing."
- Guidelines for the operator: testing frequency is decided by the operator, subject to the minimum under the Licensing Regulations; other methods may be used for in-house testing only.
- Interpretation: in a 2-class plan the result is satisfactory if all values are at or below m and unsatisfactory if one or more exceed m; in a 3-class plan it is satisfactory if all are at or below m, acceptable if at most c values lie between m and M, and unsatisfactory if any exceeds M or more than c exceed m.
Table 2: permissible levels of contaminants
| Contaminant | Limit (maximum) |
|---|---|
| Lead, mg per kg or mg per L | 2.5 |
| Copper, mg per kg or mg per L | 30 |
| Arsenic, mg per kg or mg per L | 1.1 |
| Tin, mg per kg or mg per L | 250 |
| Cadmium, mg per kg or mg per L | 1.5 |
| Mercury, mg per kg or mg per L | 1.0 |
| Methyl Mercury (calculated as the element), mg per kg or mg per L | 0.25 |
| Total Aflatoxins*, µg per kg | 20 |
| Aflatoxin B1*, µg per kg | 10 |
| Melamine, mg per kg | 2.5 |
The asterisk applies to food products containing arecanut or betelnut, cereal and cereal products, dried figs, nuts (for further processing and ready to eat), oilseeds or oil (for further processing and ready to eat), pulses and spices or spice mix.
Schedule E: the logo
Schedule E is headed "" and consists of the Ayurveda Aahara logo as a graphic. Regulation 13(a) requires the logo on the front of the pack of the label, together with the words "AYURVEDA AAHARA" in the immediate proximity of the name or brand name; see regulations 9 to 14. The Schedule's graphic is not described in words, so artwork should be taken from the logo itself.
An invented example
Shatavari Naturals makes a ready-to-drink herbal beverage under category A. Its additives are limited to Schedule C: acacia gum at not more than 2% and jaggery at GMP. For a direct-consumption product, its batch records show Salmonella and Listeria as absent in 25 g across five samples; process hygiene counts are checked against Table 1A, and lead and arsenic against Table 2. If a regulator draws samples, three sets go to three accredited laboratories, with no retest. The pack carries the Schedule E logo on the front.
Need help with additives and limits?
Choosing additives and meeting microbiological and contaminant limits is a technical file. Our food product approval team can help prepare the formulation check, the testing plan and the licensing documents.
Key takeaways
- Only Schedule C additives may be used; most are at GMP, and some have caps such as 2%, 5%, 1% and 0.5%.
- Schedule D has process hygiene criteria (Table 1A), food safety criteria (Table 1B) and contaminant limits (Table 2).
- Direct-consumption products show "Absent/25g" for Salmonella and Listeria monocytogenes.
- Three sets of samples go to three accredited laboratories; there is no retesting or resampling.
- Schedule E is the logo graphic required on the front of pack.
Read next
- Regulations 9–14: claims, approval and labelling
- Schedules A and B: authoritative books and categories
- Regulations 1–8: definitions and general requirements
- Schedule 4, Part 2: food operations and controls
Disclaimer: Based on the FSSAI regulations named above as consolidated in FSSAI's compendium versions or as published in the Gazette, with the later notifications the article names (consulted on fssai.gov.in on 2-3 October 2026). Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.