Apply In-Person:

1. To apply for vegetable processing facilities permit, the applicant must approach the Commissioner/Officer-In-Charge for Food Processing Unit. Find contacts to the warehouses and office of the Department of Food Processing Industries in Bihar in the provided Link 1 , Link 2 , Link 3 , Link 4. Follow the "Office Locations & Contacts" section of this page for more information.
2. The applicant must apply in the prescribed format in Annexure I Link.
3. Fill in all the required information in the form (can be downloaded from the link given above)/ or write on a blank paper, addressing it to the Commissioner, Food Processing Department and submit it along with the appropriate fees to the same department.
4. Find the required fees in the "Fees" section of this page.
5. After the processing of the application, the authorities will verify the application and validate the submitted documents.
6. Make sure to have all the necessary documents provided under the “Required Documents” section of this page.
7. As per the Food Safety and Standards Act 2009, once the application is verified, the authorities will inspect the products for quality checks and ensure that the vegetables are grown in a hygienic environment.
8. On complete satisfaction with the standards being followed, the authorities will register the materials to be processed. The time required for processing the application can be found 1-3 days.
9. The vegetables, once processed, will be registered and certified by FSSAI before it reaches the marketplace. For more details, follow the "Information which might help" section of this page.

NOTE:

• The applicant must be either a registered owner of a vegetable farm(s)/orchard(s) or a home-grown agriculturist.
• The vegetables, considered for processing, must be certified under FSSAI after undergoing quality control checks.

Apply through Centres:

1. To apply through centres, the applicant has to visit the respective “CSC” centre. Please tap on the following link to locate the centre according to the respective district: link.
2. Make sure to have the documents that are listed under the “Required Documents” section of this page.
3. An application form can be obtained through the kiosk operator upon visiting the centre.
4. The applicant has to fill in all the necessary information in the application form.
5. Submit the application form with ”Required Documents” to the office.
6. It is advised to take the documents in original to the kiosk for scanning purposes.
7. The operator will process the application online.
8. On successful submission, the applicant will receive an application number as acknowledgement.
9. This application will be processed internally. The concerned authorities will check the premises and also if the facilities are enough or not.
10. Once the verification is over, the issue of the Permit to the applicant will be final.
11. The status, viz. Approval or Rejection if any, will be conveyed to the applicant through an SMS.
12. If approved, the permit can be collected from the respective centre or sent through post to the address mentioned while applying in a stipulated period of time.

• FSSAI License
• Government Identity Proof (Ration Card, PAN Card, Passport, Senior Citizen Card, Aadhaar Card, Driving License, Voter ID Card)
• Declaration Form
• A scanned photograph of the raw materials to be processed.
• Details of the product (type/quantity/quality).
• Photo I.D and address proof issued by Government authority of Proprietor/Seller/Dealer(s)/Authorised Signatory
• Proof of possession of premises. (Sale deed/ Rent agreement/ Electricity bill)
• Additional documents (If any).
• Form (Annexure I) Link

Commissioner of Food Safety and Principal Secretary (Health & FW),
Health Department,
1st Floor
Vikas Bhawan
Bailey Road
Patna
Bihar, 800015
Phone: 0612-2217608
Fax: 0612-2280078
Email: datacentreshsbnew@gmail.com , health-bih@nic.in
Contact Link

• Must be a registered vegetable dealer/trader/farmer/agriculturist under the Government of India.
• Must have registered the product with the Food Safety and Standards Authority of India (FSSAI).

• Find about the required fees in the provided Link

• Payment can be made through the following modes: UPI/Net banking/Debit Card/Credit Card (for online) or pay in cash to the Regional service provider.

Explain the time until which the certificate/document is valid.
e.g. Birth Certificate Valid Forever

• Link

Please attach sample completed documents that would help other people.

• The number of days required for vegetable processing can be 1-3 days.

Videos explaining the procedure or to fill the applications.
Attach videos using the following tag <&video type='website'>video ID|width|height<&/video&>
from external websites.
Please remove the '&' inside the tags during implementation.
Website = allocine, blip, dailymotion, facebook, gametrailers, googlevideo, html5, metacafe, myspace, revver, 
sevenload, Viddler, Vimeo, Youku, youtube width = 560, height = 340, Video ID = Can be obtained from the URL of 
the webpage where the video is displayed.
e.g In the following URL 'http://www.youtube.com/watch?v=Y0US7oR_t3M' Video ID is 'Y0US7oR_t3M'.

Please provide other instructions related to the certificate/documents.
e.g. The state office holds birth records since january 1908.

• Name
• Contact Number
• FSSAI License Number
• Address
• Authorised Signatory required.

• These permits are granted to owners who are vegetable farm owners and dealers.
• A permit is needed for a vegetable dealer to make avail of the processing facilities easily.
• Processing can transform vegetables from perishable produce into stable foods with long shelf lives and support the widespread transportation and distribution of several variations of vegetables.
• The purpose of processing is to prevent microbial spoilage and natural physiological deterioration of the plant cells.

• The Food Processing sector in India has a quintessential role in tying Indian farmers to consumers in the domestic and international markets.
• 100% FDI is authorized under the automatic route in food processing industries in India.
• 100% FDI is authorized through the government licensed route for trading, including e-commerce, food products manufactured or produced in India.
• The Government of India through the Ministry of Food Processing Industries (MoFPI) is putting up with all required steps to increase investments in the food processing industry.
• The government has sanctioned 41 Mega Food Parks (MFPs) to be set up in the country under the Mega Food Park Scheme. Currently, 22 Mega Food Parks have become functional.
• International trade in vegetables is mainly confined to processed forms.
• Most leafy vegetables that do not need harvesting by the motorized device are cooled instantly after harvesting in order to reduce field heat, debris, & dirt, and finally bundled and packed for shipping and retail.
• Vegetables are wrapped as whole plants since cutting may injure the cells and liberate ethylene, which shortens shelf life.
• Low-temperature storage is essential in the treatment of quality leafy vegetables.
• Storing below refrigerated temperature may lead to chilling injury of certain vegetables and rapid loss of quality.
• Roots and legumes are harvested by machines, sorting and grading are performed in the field or at collection stations. Bulk handling of these vegetables is common.
• For vegetables to be stored for longer periods, it may be necessary for them to be provided with the treatments to avoid microbial spoilage, insects, and small-animal invasion.
• International trade in vegetables is mostly confined to processed forms.
• There are differences in the structure, size, shape, and rigidity of the individual cells of the vegetables. The processing requirements are also very different. Vegetable cells, like plant cells, have rigid cell walls and are fused by various polysaccharides such as cellulose, hemicellulose, and pectin. Once vegetables are harvested from the fields, the cells, now deprived of nutrient supplies normally obtained from soils and the air, go into senescence, or ageing. The most noticeable structural change in senescent vegetables are softening, or loss of texture. Softening is caused by natural enzymatic reactions that degrade the plant cell walls.
• After these enzymes break open the cells, chemical oxidation reactions take place and the vegetables develop off-flavours and loss of nutritional value. Broken cells are also much more easily subject to microbial attacks, which quickly lead to spoilage.
• Even though the vegetables may be packaged, the plant cells continue to respire or break down carbohydrates for energy needs. Respiration leads to loss of quality so that eventually the products are unsuitable for human consumption.
• The four quality factors of vegetables are colour, texture, flavour, and nutritive values. Fresh vegetables are purchased based on colour and texture, but repeated purchases are made based on flavour and nutritional content. The major nutrients contributed by vegetables to the human diet are dietary fibre (both soluble and insoluble), minerals (calcium, phosphorus, iron, sodium, potassium), and vitamins (vitamin C, vitamin A, thiamine, niacin, folic acid).
• Every food business operator involved in the manufacturing, processing, storage distribution and sale of food products must compulsorily obtain FSSAI Registration/License.

Please explain what are other uses for obtaining this document/certificate.
e.g. Birth Certificate can be used as proof of identity.

Place some external links which might help.

More information which might help people.