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FSSAI Notified Laboratory

Definition

A food testing laboratory recognised under Section 43 of the FSS Act 2006 to analyse statutory food samples. The network includes 22 referral laboratories and over 200 notified laboratories across the country, with NABL accreditation as a prerequisite.

Legal basis
Section 43, FSS Act 2006
Network size
22 referral labs, 200+ notified labs
Accreditation prerequisite
NABL accreditation
Function
Statutory food sample analysis

Common questions

What is the difference between an FSSAI referral laboratory and a notified laboratory?+

Referral laboratories, a smaller set of about 22, handle appeals and disputed or high-complexity samples and act as the authoritative check when a first analysis is contested, while the larger network of notified laboratories performs the routine statutory testing of food samples collected under the FSS Act.

Why does NABL accreditation matter for a laboratory's results to hold up in an FSSAI prosecution?+

NABL accreditation confirms the lab's methods, equipment calibration, and quality management meet ISO/IEC 17025 competence requirements, which supports the evidentiary reliability of its report if the finding is challenged in an adjudication or court proceeding under the FSS Act.

Related terms

Adulterant
A substance added to a food to increase bulk, weight or visual appeal at the cost of safety or nutrition. Examples include...
Aflatoxin B1
A hepatotoxic and hepatocarcinogenic mycotoxin produced by Aspergillus flavus and A. parasiticus on poorly stored groundnut, maize and dry chilli. FSSAI sets...
Botulinum Neurotoxin (BoNT)
The most potent toxin known by weight. Produced by Clostridium botulinum in anaerobic low-acid food (improperly canned, smoked or fermented). Blocks acetylcholine...
Infection vs Intoxication
Infection requires a live organism that multiplies in the host gut to cause disease, with an incubation period of 12 hours to...
Staphylococcal Enterotoxin (SE)
A family of heat-stable superantigen toxins (SEA to SEE most common) produced by Staphylococcus aureus in protein-rich food held at warm temperature....

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