The FSSAI is a statutory body established under the Food Safety and Standards Act, 2006, to ensure safe and wholesome food for human consumption in India.

The main objective of the Food Safety and Standards Act is to regulate the manufacture, distribution, and sale of food products to ensure their safety and quality.

Food import and export regulations are not explicitly mentioned in the Food Safety and Standards Act, 2006. However, they are covered under other relevant regulations and laws.

The maximum permissible limit of aflatoxin in groundnut and groundnut products as per FSSAI regulations is 30 parts per billion (ppb).

Nutritional information is not mandatory for food labeling under FSSAI regulations, although it is encouraged.

The minimum distance required between a food establishment and a garbage disposal area as per FSSAI regulations is 15 meters.

Use of recycled packaging materials is not a good manufacturing practice (GMP) requirement for food processing units as per FSSAI regulations.

The maximum permissible limit of lead in food products as per FSSAI regulations is 2.5 parts per million (ppm).

Organoleptic evaluation of food products is not a requirement for food safety audits conducted by FSSAI.

The maximum permissible limit of pesticides in fruits and vegetables as per FSSAI regulations is 10 parts per million (ppm).

Regular medical checkups are not mandatory for food handlers under FSSAI regulations, although they are recommended.

The maximum permissible limit of microbial contamination in ready-to-eat food products as per FSSAI regulations is 100 colony-forming units (CFU)/gram.

Recyclability and biodegradability are not mandatory requirements for food packaging materials under FSSAI regulations, although they are encouraged.

The maximum permissible limit of salt in processed food products as per FSSAI regulations is 2 grams per 100 grams.

Display of food safety certification is not a mandatory requirement for food transportation vehicles under FSSAI regulations.