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Section 6

Q Mark Voluntary Certification Scheme for Food Products

Guidance on audit of GMP / GHP requirements
as per
Food safety and Standards (Licensing and Registration of Food
businesses) regulation, 2011 Schedule 4

This section contains following three Annexes:

Annex 1: Guidance on “The General Requirements on Hygienic and Sanitary Practices to be

followed by all Food Business Operators” as specified in Food safety and Standards
(Licensing and Registration of Food businesses) regulation, 2011 Schedule 4, Part II.

Annex 2: Guidance on “Specific Hygienic and Sanitary Practices to be followed by all Food
Business Operators engaged in manufacture, processing, storing and selling of Milk
and Milk Products” as specified in Food safety and Standards (Licensing and
Registration of Food businesses) regulation, 2011 Schedule 4, Part III.

Annex 3: Guidance on “The General Requirements on Hygienic and Sanitary Practices to be

followed by all Food Business Operators involved with Meat processing” as specified
in Food safety and Standards (Licensing and Registration of Food businesses)
regulation, 2011 Schedule 4, Part IV.
Annex 1

Guidance on “The General Requirements on Hygienic and Sanitary Practices to be

followed by all Food Business Operators”

The General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business
Operators (Food safety and Standards (Licensing and Registration of Food businesses) regulation, 2011
Schedule 4, Part II ) has expressed requirements using terms like food safety measures, periodically,
appropriate measures , sound condition, wherever necessary, adequate, appropriately, system,
suitably, required, frequently, etc. These words have been elaborated in the text below and explain what
is expected from the FBO and what the CB would be required to audit for ensuring compliance to these

At many places the requirement for the FBO is to “ensure”, “maintain”, “kept” etc. For all such
requirements the FBO has to identify the mechanism whereby it ensures, maintains , keeps etc. and
provide evidence of its implementation.

The terms shall and should have been used and compliance to all has to be ensured by the FBO and the
CB shall assess them for conformity to the requirements.

Part-II For ensuring compliance explanations on

ambiguous word - what is expected .
General Requirements on
Hygienic and Sanitary
Cl No. Practices to be followed by FBO CB
all Food Business
The establishment in which conform to the sanitary Check for compliance
food is being handled, and hygienic requirement, to the sanitary and
processed, manufactured, food safety measures hygienic requirement,
packed, stored, and and other standard as food safety
distributed by the food specified in the measures and other
business operator and the requirements below. standard as specified
persons handling them below
should conform to the
sanitary and hygienic
requirement, food safety
measures and other
standard as specified below.
It shall also be deemed to be
the responsibility of the food
business operator to ensure
adherence to necessary
In addition to the a) identify steps in a) Check if steps
requirements specified the activities of food critical to food safety
below, the food business business, which are critical have been identified.
shall identify steps in the to ensuring food safety, b) Check if safety
activities of food business, (implies documentation ) procedures are
which are critical to ensuring b) identify food safety identified,
food safety, and ensure that procedures, (implies implemented,
safety procedures are documentation of maintained and
identified, implemented, procedures ) reviewed periodically
maintained and reviewed c) implement them,
periodically. (practice them)
d) maintain them
(continue to implement
e) periodically
review procedures.
(periodicity and method of
review to be defined)
1 Location and Surroundings
1.1 Food Establishment shall
ideally be located away from
environmentally polluted
areas and industrial activities
that produce disagreeable or
obnoxious odour, fumes,
excessive soot, dust, smoke,
chemical or biological
emissions and pollutants,
and which pose a threat of
contaminating food areas
that are prone to infestations
of pests or where wastes,
either solid or liquid, cannot
be removed effectively.
1.2 In case there are hazards of Take appropriate To judge if measures
other environment polluting measures for protecting taken are appropriate
industry located nearby, from potential
appropriate measures contamination (justify how
should be taken to protect they address potential
the manufacturing area from contamination)
any potential contamination.
1.3 The manufacturing premise
should not have direct
access to any residential
2 Layout and Design of Food Establishment Premises
As far as possible, the layout To prevent cross Check the site plan
of the food establishment contamination, the and identification of
shall be such that food activities should either be risk of food
preparation / manufacturing compartmentalized, or contamination and
process are not amenable to else material movement assess against actual
cross-contamination from happens without any situation in the facility.
other pre and post mixing up of various
manufacturing operations like activities , or else only in
goods receiving, pre- one direction without any
processing (viz. packaging, backward flow.
washing / portioning of FBO to prepare a Site
ready-to-eat food etc). Plan (facility layout)
• access points for
personnel and travel
• location of staff facilities
and routes to the
facilities from places of
• production process flow
• routes for the removal of
• routes for the movement
of rework.
And based on this
designate areas where
product is at different
levels of risk from
contamination; as:
• enclosed product areas
• low-risk areas
• high-care areas
• high-risk areas.
2.1 Floors, ceilings and walls Sound condition implies
must be maintained in a good working condition -
sound condition to undamaged and
minimize the accumulation of functional.
dirt, condensation and
growth of undesirable
moulds. They should be
made of impervious material
and should be smooth and
easy to clean with no flaking
paint or plaster.
2.2 Doors shall also be made of Disinfection of doors is a To evaluate the actual
smooth and non-absorbent Products / processes / situation, the FBOs
surfaces so that they are areas specific practices and judge
easy to clean and wherever requirement. FBO should the aspect of
necessary, disinfect. explain where it is “wherever
necessary and where it is necessary” vis a vis
not in their premises. the risk presented.
2.3 The floor of food processing / Adequate and proper For adequacy of
food service area shall have drainage would be one drainage check for the
adequate and proper which handles the load operations taking
drainage and shall be easy to being drained, such that place , the number of
clean and where necessary, they do not choke and drains, how they are
disinfect. Floors shall be overflow. Appropriately connected, whether
sloped appropriately to sloped would mean any stagnation ,
facilitate drainage and the there’s no accumulation of choking, overflow.
drainage shall flow in a water on the floor. For appropriate sloped
direction opposite to the floors check how the
direction of food preparation / water when dropped
manufacturing process flow. on the floor is flowing
and then for water
stagnation or signs
2.4 Adequate control Take suitable pest control Check for construction
measures should be in place measures to prevent entry of drains and traps
to prevent insects and of insects and rodents and judge if they are
rodents from entering the from drains. adequate to control
processing area from drains. entry of pests and
rodents from drains.
2.5 Windows, doors & all other “as applicable” offers
openings to outside choice between screening
environment shall be well with wire mesh or insect
screened with wire-mesh or proof screens.
insectproof screen as
applicable to protect the
premise from fly and other
insects / pests / animals &
the doors be fitted with
automatic closing springs.
The mesh or the screen
should be type which can be
easily removed for cleaning
2.6 No person shall manufacture,
store or expose for sale or
permit the sale of any article
of food in any premises not
effectively separated to the
satisfaction of the licensing
authority from any privy,
urinal, sullage, drain or place
of storage of foul and waste
3 Equipment
3.1 Equipment and containers FBO to identify food CB to check on
that come in contact with contact surfaces and material of
food and used for food support its conformity to construction and verify
handling, storage, requirements including the justification
preparation, processing, those of being corrosion provided by review of
packaging and serving shall free , not imparting any evidences provided in
be made of corrosion free toxicity to the food material support of meeting
materials, which do not and ease in cleaning and these requirements.
impart any toxicity to the food /or disinfection, through
material and should be easy evidences.
to clean and /or disinfect
(other than disposable single
use types).
3.2 Equipment and utensils used FBO to identify how the CB to verify if the
in the preparation of food equipment and utensils mechanism for
shall be kept at all times in are kept clean and in a keeping them clean is
good order and repair and in sanitary condition, and appropriate and how
a clean and sanitary providence of the same. they are kept in a state
condition. Such utensil or of good order and
container shall not be used repair.
for any other purpose.
3.3 Every utensil or container
containing any food or
ingredient of food intended
for sale shall at all times be
either provided with a proper
fitting cover/lid or with a
clean gauze net or other
material of texture sufficiently
fine to protect the food
completely from dust, dirt
and flies and other insects.
3.4 No utensil or container used
for the manufacture or
preparation of or containing
any food or ingredient of food
intended for sale shall be
kept in any place in which
such utensil or container is
likely by reason of impure air
or dust or any offensive,
noxious or deleterious gas or
substance or any noxious or
injurious emanations,
exhalation, or effluvium, to be
contaminated and thereby
render the food noxious.
3.5 Equipment shall be so For location - FBO to CB to verify for
located, designed and provide enough space suitability of location
fabricated so that it permits around the equipment that and for design and
necessary maintenance and will enable maintenance fabrication for
cleaning functions as per its and cleaning functions to confirming that they
intended use and facilitates take place with ease. permit maintenance
good hygiene practices Equipment design and and cleaning functions
inside the premise including fabrication to enable an d other good
monitoring and audit. maintenance and cleaning hygienic practices .
3.6 Appropriate facilities for the “Appropriate” would Check for facilities for
cleaning and disinfecting of mean FBO to have cleaning and
equipments and instruments facilities for cleaning and disinfecting vis a vis
and wherever possible disinfecting that would equipment and
cleaning in place (CIP) enable cleaning and instruments to be
system shall be adopted. disinfection of the cleaned and judge
equipment and appropriateness.
instruments installed.
3.7 Equipment and containers for “Suitably constructed” Check “suitably” by
waste, by-products and to hold the waste, by verifying the waste
inedible or dangerous products and inedible or product(s) they hold
substances, shall be dangerous susbstances. and if they are
specifically identifiable and constructed well
suitably constructed. enough to contain the
waste, by-products
and inedible or
3.8 Containers used to hold
cleaning chemicals and other
dangerous substances shall
be identified and stored
separately to prevent
malicious or accidental
contamination of food.
3.9 If required, a waste water Refer The Factories Act,
disposal system / effluent 1948, Chapter III & IV
treatment plant shall be put Section 12 - Effective
in place. arrangement should be in
place for treatment of
wastes and effluents.
Refer Water (Prevention &
Control of Pollution) Act,

“If required” would mean if

the facility has processes
that generate waste water,
a waste water disposal
system / effluent treatment
plant shall be in place.

3.10 All items, fittings and

equipment that touch or
come in contact to food must
• kept in good condition in a “wherever necessary to Check if the FBO has
way that enables them to be be disinfected” to be arrived at “wherever
kept clean and wherever decided by the FBO necessary to be
necessary, to be disinfected depending on the product, disinfected”
process and area of work. judiciously.
• Chipped enameled FBO to define frequency
containers will not be used. of in lining of brass
Stainless /aluminum / glass utensils.
containers, mugs, jugs, trays
etc. suitable for cooking and
storing shall be used. Brass
utensils shall be frequently
provided with in lining
4 Facilities
4.1 Water supply
4.1.1 Only potable water, with Refer IS 10500 Indian Verify appropriateness
appropriate facilities for its Standard for Drinking of the construction,
storage, distribution shall be Water – Specification state of maintenance ,
used as an ingredient and in storage capacity and
processing and cooking. “appropriate facilities” distribution system vis
would cover both a vis the routine
construction and its state operations being
of maintenance as well as carried out by the
capacity of storage and FBO, and judge if they
distribution. are appropriate.
With respect to
construction and state of
maintenance it would
mean that the facilities for
storage and its
maintenance should be
such that they do not
contaminate the water
which is used as an
ingredient and in
processing and cooking.

With respect to Quantity it

would mean such storage
and distribution facilities
for water that can cater to
the requirements arising
from the normal regular
operations at the FBO.
4.1.2 Water used for food Refer IS 10500 Indian .
handling, washing, should be Standard for Drinking
of such quality that it does Water – Specification
not introduce any hazard or .
contamination to render the
finished food article unsafe.
4.1.3 Water storage tanks shall be FBO to define method,
cleaned periodically and frequency of cleaning and
records of the same shall be keep records.
maintained in a register
4.1.4 Non potable water can be IS 4251 (1967, Reaffirmed
used provided it is intended 2009): Quality Tolerances
only for cleaning of for Water for Processed
equipment not coming in Food Industry
contact with food, which does
not come into contact with
food steam production, fire
fighting & refrigeration
equipment and provided that
pipes installed for this
purpose preclude the use of
this water for other purposes
and present no direct or
indirect risk of contamination
of the raw material, dairy
products or food products so
processed, packed & kept in
the premise.
4.1.5 Non potable water pipes
shall be clearly distinguished
from those in use for potable
4.2 For Cleaning Utensils /
Adequate facilities for “adequate supply of hot “Adequate” would
cleaning, disinfecting of and cold water if required” mean FBO to have
utensils and equipments FBO to determine if hot facilities that are
shall be provided. The water is required appropriate and
facilities must have an depending upon the sufficient in terms of
adequate supply of hot and product, process and area numbers / capacity for
cold water if required. of work. cleaning and
With respect to “adequate” disinfection of the
it would mean the supply utensils / equipment . .
of water in sufficient
quantity as required for
cleaning and disinfecting
of utensils and equipment
under normal regular
operations at the FBO.

4.3 Washing of Raw materials

Adequate facilities for With respect to “adequate
washing of raw food should facilities” it would mean
be provided. Every sink (or sink (or other facilities)
other facilities) for washing being in sufficient numbers
food must have an adequate and capacity for catering
supply of hot and/or cold to washing of raw food
water. These facilities must under normal operations
be kept clean and, where at FBO.
necessary, disinfected.
Preferably, sinks which are
used for washing raw foods With respect to “adequate
shall be kept separate and supply” it would mean the
that should not be used for supply of hot and /or cold
washing utensils or any other water in sufficient quantity
purposes. as required for washing of
raw food under normal
regular operations at the
4.4 Ice and Steam
Ice and steam used in direct FBO to provide test Check for compliance
contact with food shall be reports for water and ice to standards for water.
made from potable water and as evidence .
shall comply with
requirements specified
4.1.1 Ice and steam shall be
produced, handled and
stored in such a manner that
no contamination can
4.5 Drainage and waste
4.5.1 Food waste and other waste FBO to define “removed
materials shall be removed periodically” based on
periodically from the place the quantum of food waste
where food is being handled and other waste being
or cooked or manufactured to generated and the food
avoid building up. A refuse being handled or cooked
bin of adequate size with a or manufactured.
proper cover preferably one
which need not be touched
for opening shall be provided
in the premises for collection
of waste material. This shall
be emptied and washed daily
with a disinfectant and dried
before next use.
4.5.2 The disposal of sewage and To comply to requirements
effluents (solid, liquid and of Factory / Environment
gas) shall be in conformity Pollution Control Board.
with requirements of Factory
/ Environment Pollution “Adequate” drainage,
Control Board. Adequate waste disposal systems
drainage, waste disposal and facilities would mean
systems and facilities shall capacity that is capable of
be provided and they shall be handling the waste
designed and constructed in generated, and
such manner so that the risk constructed in a manner
of contaminating food or the that eliminates the risk of
potable water supply is contamination of food and
eliminated. water.
4.5.3 Waste storage shall be FBO to define “regular
located in such manner that it intervals” based on type
does not contaminate the and quantity of waste
food process, storage areas, generated, and the
the environment inside and products being processed
outside the food in the facility.
establishment and waste
shall be kept in covered
containers and shall be
removed at regular
4.5.4 Periodic disposal of the FBO to define “Periodic
refuse / waste be made disposal” . To comply to
compulsory. No waste shall local rules and regulations
be kept open inside the including those for plastics
premise and shall be and other non
disposed of in an appropriate environment friendly
manner as per local rules materials.
and regulations including
those for plastics and other
non environment friendly
4.5.4 Proper care shall be taken FBO to comply with
while disposing plastic /metal Pollution Control Act
/ glass materials, bags, (segregate the waste, no
containers and others which burning, dispose
are not environment friendly. hazardous waste to
approved vendors.)
4.6 Personnel facilities and
4.6.1 Personnel facilities shall FBO to define what supply
include those for proper of water is appropriate for
washing and drying of hands personnel facilities
before touching food including those for
materials including wash washing hands, in view of
basins and a supply of hot the products, processes
and /or cold water as and the areas of work in
appropriate; separate the facility.
lavatories, of appropriate
hygienic design, for males Refer to The Factory Act
and females separately; and 1948, Section 19 - The
changing facilities for Factories should provide
personnel and such facilities separate enclosed, clean
shall be suitably located so latrines and urinals for
that they do not open directly male and female workers;
into food processing,
handling or storage areas.
4.6.2 Number of toilets should be Refer to The Factory Act
adequate depending on the 1948, Section 19 - The
number of employees (male Factories should provide
/female) in the establishment separate enclosed, clean
and they should be made latrines and urinals for
aware of the cleanliness male and female workers;
requirement while handling As per general industry
food. practice toilets shall be
provided at a minimum of
1 for 20 workers and
urinals shall be provided at
a minimum of 1 for 50
4.6.3 Rest and refreshments
rooms shall be separate from
food process and service
areas and these areas shall
not lead directly to food
production, service and
storage areas.
4.6.4 A display board mentioning
do’s & don’ts for the workers
shall be put up inside a
prominent place in the
premise in English or in local
language for everyone’s
4.7 Air quality and ventilation
Ventilation systems natural “wherever required “
and /or mechanical including would be depending upon
air filters, exhaust fans, the products, processes
wherever required, shall be and areas of work in the
designed and constructed so facility.
that air does not flow from FBO to accordingly
contaminated areas to clean identify the kind of
areas. ventilation system
4.8 Lighting
Natural or artificial lighting For ensuring “to operate
shall be provided to the food in a hygienic manner”
establishment, to enable the FBO to provide light
employees/workers to (levels of lux) as per
operate in a hygienic activity being conducted.
manner. Lighting fixtures
must wherever appropriate, Refer FSSA Regulation
be protected to ensure that schedule 4 Part 4 -The
food is not contaminated by lighting is not altering
breakages of electrical colors and the intensity is
fittings. not less than –
540 Lux (50 foot candles)
at all inspection points,
220 Lux ( 20 foot candles)
in work rooms and
110 Lux (10 foot candles)
in other areas.

5. Food Operations and Controls

5.1 Procurement of raw
5.1.1 No raw material or ingredient FBO to undertake
thereof shall be accepted by incoming inspection and
an establishment if it is define specifications,
known to contain parasites, method of evaluation and
undesirable micro- acceptance criteria
organisms, pesticides, addressing parasites,
veterinary drugs or toxic undesirable micro-
items, decomposed or organisms, pesticides,
extraneous substances, veterinary drugs or toxic
which would not be reduced items, decomposed or
to an acceptable level by extraneous substances .
normal sorting and/or Pl see Cl 5.1.2 wherein
processing. conformity of all raw
materials to FSSA
Regulations and
Standards is stated.
5.1.2 All raw materials, food “wherever applicable”
additives and ingredients, would mean those for
wherever applicable, shall which are mentioned in
conform to all the the Regulations and
Regulations and standards standards laid down under
laid down under the Act. the Act .
5.1.3 Records of raw materials,
food additives and
ingredients as well as their
source of procurement shall
be maintained in a register
for inspection.
5.1.4 All raw materials should be
checked & cleaned physically
5.1.5 Raw materials should be To verify Purchase
purchased in quantities that Orders for quantities
correspond to storage/ being purchased vis a
preservation capacity. vis the storage and
capacities available
with the FBO.
Check where all raw
materials are being
stored .
5.1.6 Packaged raw material must
be checked for 'expiry date'/
'best before'/ 'use by' date,
packaging integrity and
storage conditions.
5.1.7 Receiving temperature of
potentially high risk food
should be at or below 5 C
5.1.8 Receiving temperature of
frozen food should be -18 C
or below.
5.2 Storage of raw materials
and food
5.2.1 Food storage facilities shall During food storage
be designed and constructed “Permit adequate “
to enable food to be maintenance would mean
effectively protected from that when food is in
contamination during storage , it is stored in a
storage; permit adequate manner and in quantities
maintenance and cleaning, to that permit normal
avoid pest access and operations of maintenance
accumulation. and cleaning to be
5.2.2 Cold Storage facility Depending upon the
wherever required, shall be products and the
provided to raw processed / processes, FBO to
packed food according to the decided “Cold storage
type and requirement. facility wherever
required “ is required.
5.2.3 Segregation shall be
provided for the storage of
raw, processed, rejected,
recalled or returned materials
or products which will be
distinguishably marked and
secured. Raw materials and
food shall be stored in
separate areas from printed
packaging materials,
stationary, hardware and
cleaning materials /
5.2.4 Raw food, particularly meat, FBO to determine
poultry and seafood products conditions of storage in
shall be cold stored terms of temperature and
separately from the area of humidity “requisite for
work-in-progress, processed, enhancing the shelf life”
cooked and packaged of the respective food
products. The conditions of materials / products.
storage in terms of
temperature and humidity
requisite for enhancing the
shelf life of the respective
food materials / products
shall be maintained.
5.2.5 Storage of raw materials. FBO to determine the Ascertain if the basis
Ingredients, work-in-progress applicability of FIFO , of applying FIFO and
and processed / cooked or FEFO stock rotation FEFO is appropriate
packaged food products shall system on the food and is being
be subject to FIFO (First in, products held in storage implemented.
First Out) FEFO (First Expire during various stages of
First Out) stock rotation production.
system as applicable.
5.2.6 Containers made of non-toxic
materials shall be provided
for storage of raw materials,
work-in-progress and
finished / ready to serve
products. The food materials
shall be stored on racks /
pallets such that they are
reasonably well above the
floor level and away from the
wall so as to facilitate
effective cleaning and
prevent harbouring of any
pests, insects or rodents.
5.3 Food Processing /
Preparation, Packaging
and Distribution / Service
5.3.1. Time and temperature
control The Food Business shall Depending upon the To determine the
develop and maintain the products being processed scope of operations
systems to ensure that time and the scope of and verify if the
and temperature are operations, FBO to define controls for time and
controlled effectively where it / determine the time and temperature have
is critical to the safety and temperature of receiving, been identified and
suitability of food. Such processing, cooking, are being controlled
control shall include time cooling, storage, for the safety and
and temperature of receiving, packaging, distribution and suitability of food.
processing, cooking, cooling, food service upto the
storage, packaging, consumer.
distribution and food service Time and temperature of
upto the consumer, as receiving, processing,
applicable. cooking, cooling, storage,
packaging, distribution and
food service upto the
consumer as indicated in
these Regulations. Time
and temperatures for
processing and cooking to
be as per process and
technology adopted by the
FBO and shall minimize
the risk from
microorganisms. Such
systems shall also specify
tolerance limits for time
and temperature. Whenever frozen food / raw
materials are being used /
handled / transported, proper
care should be taken so that
defrosted / thawed material
are not stored back after
opening for future use. If thawing is required then
only required portion of the
food should be thawed at a
time. Wherever cooking is done on
open fire, proper outlets for
smoke/steam etc. like
chimney, exhaust fan etc.
shall be provided.
5.4 Food Packaging
5.4.1 Packaging materials shall Refer FSSA (Packaging
provide protection for all food and Labelling )
products to prevent Regulations, 2011for
contamination, damage and Labelling
shall accommodate required
labelling as laid down under
the FSS Act & the
Regulations there under.
5.4.2 For primary packaging (i.e For packaging material CB to check the
packaging in which the food FBO to comply with FSSA evidence of material
or ingredient or additive (Packaging and Labelling ) used and igration tests
comes in direct contact with Regulations, 2011 Cl 2.1. provided by the FBO
the packaging material), only FBO to provide evidence for compliance to
Food grade packaging in support for the material FSSA requirements.
materials are to be used. For used and the migration
packaging materials like test results in case of
aluminium plastic and tin, the plastics.
standards to be followed are
as mentioned under the FSS
Regulations and rules framed
there under.
5.4.3 Packaging materials or FBO to provide evidence CB to check he
gases where used, shall be for non toxicity of Gases evidence of non
non-toxic and shall not pose used, if any. toxicity of gases
a threat to the safety and submitted by FBO.
suitability of food under the
specified conditions of
storage and use.
5.5 Food Distribution / Service
5.5.1 All critical links in the supply FBO to identify critical
chain need to be identified links in supply chain, and
and provided for to minimize Storage conditions during
food spoilage during transportation/ or service .
transportation. Processed / Storage conditions for
packaged and / or ready-to- milk, meat and ready to
eat food shall be protected eat food products
as per the required storage indicated in these
conditions during Regulations
transportation and / or
5.5.2 Temperatures and humidity Depending upon the
which are necessary for products and the
sustaining food safety and processes, FBO to
quality shall be maintained. determine the temperature
The conveyances and /or and humidity conditions for
containers shall be designed, sustaining food safety and
constructed and maintained quality.
in such manner that they can
effectively maintain the
requisite temperature,
humidity, atmosphere and
other conditions necessary to
protect food conveyances
and / or containers used for
transporting / serving
foodstuffs shall be non toxic,
kept clean and maintained in
good condition in order to
protect foodstuffs from any
5.5.3 Receptacles in vehicles and /
or containers shall not be
used for transporting
anything other than
foodstuffs where this may
result in contamination of
foodstuffs. Where the same
conveyance or container is
used for transportation of
different foods, or high risk
foods such as fish, meat,
poultry, eggs etc., effective
cleaning and disinfections
shall be carried out between
loads to avoid the risk of
cross- contamination. For
bulk transport of food,
containers and conveyances
shall be designated and
marked for food use only and
be used only for that
6. Management and Supervision
6.1 A detailed Standard FBO to develop a detailed
Operating Procedure (SOP) Standard Operating
for the processing of food as Procedure (SOP) for
well as its packing, despatch controlling the processes
and storage will be of food processing,
developed for proper packing, storage and
management which in turn dispatch . The SOP to
would help in identifying any include aspects of
problem and the exact point, monitoring.
so that damage control would
be faster.
6.2 The Food Business shall • As per Conditions
ensure that technical of the Licence Annex 3 of
managers and supervisors this Regulation FBO shall
have appropriate “Employ at least one
qualifications, knowledge and technical person to
skills on food hygiene supervise the production
principles and practices to be process. The person
able to ensure food safety supervising the production
and quality of its products, process shall possess at
judge food hazards, judge least a degree in Science
food hazards, take with Chemistry/Bio
appropriate preventive and Chemistry/Food and
corrective action, and to Nutrition/ Microbiology or a
ensure effective monitoring degree or diploma in food
and supervision. technology/ Dairy
technology/ dairy
microbiology/ dairy
chemistry/ dairy
engineering/oil technology
/veterinary science /hotel
management & catering
technology or any degree
or diploma in any other
discipline related to the
specific requirements of
the business from a
recognized university or
institute or equivalent.”
• Depending upon
the products and the
processes employed and
the organization structure,
the FBO to determine the
qualifications, knowledge
and skills on food hygiene
principles and practices
required from technical
managers and supervisors
for ensuring food safety
and quality of its products
and effective monitoring
and supervision and
deploy them accordingly.
7. Food Testing Facilities
7.1 A well equipped laboratory In addition as per
for testing of food materials / Conditions of the Licence
food for physical, Annex 3 of this
microbiological and chemical Regulation FBO shall
analysis in accordance with “Ensure testing of relevant
the specification/standards chemical and/or
laid down under the rules microbiological
and regulations shall be in contaminants in food
place inside the premise for products in accordance
regular / periodic testing and with these regulations as
when ever required. frequently as required on
the basis of historical data
and risk assessment to
ensure production and
delivery of safe food
through own or NABL
accredited /FSSA notified
labs at least once in six
FBO to define the
frequency for “regular /
periodic testing” of food
material/food .
7.2 In case of any suspicion or
possible contamination, food
materials / food shall be
tested before dispatch from
the factory.
7.3 If there is no in house
laboratory facility, then
regular testing shall be done
through an accredited
laboratory notified by FSSAI.
In case of complaints
received and if so required,
the company shall voluntarily
do the testing either in the in-
house laboratory or an
accredited lab or lab notified
by FSSAI .
8. Audit, Documentation and Records
8.1 A periodic audit of the whole FBO to document an SOP
system according to the for audit including
SOP be done to find out any periodicity of audits, and
fault / gap in the GMP / GHP conduct audits
system accordingly.
8.2 Appropriate records of food “Appropriate” records
processing / preparation, means records of
production / cooking, identified functions that
storage, distribution, service, provide evidence of
food quality, laboratory test activities undertaken as
results, cleaning and listed in 8.2.
sanitation, pest control and
product recall shall be kept
and retained for a period of
one year or the shelf-life of
the product, whichever is
9. Sanitation and
Maintenance of
Establishment Premises
9.1 Cleaning and maintenance
9.1.1 A cleaning and sanitation FBO to document and
programme shall be drawn implement a programme
up and observed and the ensuring all requirements
record thereof shall be mentioned are included.
properly maintained, which
shall indicate specific areas
to be cleaned; and cleaning
frequency; cleaning
procedure to be followed,
including equipment and
materials to be used for
cleaning. Equipments used in
manufacturing will be
cleaned and sterilized at set
9.1.2 Cleaning chemicals shall be
handled and used carefully in
accordance with the
instructions of the
manufacturer and shall be
stored separately away from
food materials, in clearly
identified containers, to avoid
any risk of contaminating
9.2 Pest Control Systems
9.2.1 Food establishment ,
including equipment and
building shall be kept in good
repair to prevent pest access
and to eliminate potential
breeding sites. Holes, drains
and other places where pests
are likely to gain access shall
be kept in sealed condition or
fitted with mesh / grills /
claddings or any other
suitable as required and
animals, birds and pets shall
not be allowed to enter into
the food establishment
areas/ premises.
9.2.2 Food materials shall be
stored in pest-proof
containers stacked above the
ground and away from walls.
9.2.3 Pest infestations shall be
dealt with immediately and
without adversely affecting
the food safety or suitability.
Treatment with permissible
chemical, physical or
biological agents, within the
appropriate limits, shall be
carried out without posing a
threat to the safety or
suitability of food. Records of
pesticides / insecticides used
along with dates and
frequency shall be
10. Personal Hygiene
10.1 Health Status
10.1.1 Personnel known, or FBO to develop a system
believed, to be suffering for checking and
from, or to be a carrier of a monitoring of health
disease or illness likely to be status.
transmitted through food,
shall not be allowed to enter
into any food handling area .
The Food Business shall
develop system, whereby
any person so affected, shall
immediately report illness or
symptoms of illness to the
management and medical
examination of a food
handler shall be carried out
apart from the periodic
checkups, if clinically or
epidemiologically indicated.
10.1.2 Arrangements shall be made
to get the food handlers /
employees of the
establishment medically
examined once in a year to
ensure that they are free
from any infectious,
contagious and other
communicable diseases. A
record of these examinations
signed by a registered
medical practitioner shall be
maintained for inspection
10.1.3 The factory staff shall be “enteric” means “intestinal”
compulsorily inoculated , thus inoculation for
against the enteric group of enteric group of diseases
diseases as per that are transmitted by
recommended schedule of food and other routes.
the vaccine and a record
shall be kept for inspection. Enteric infections enter the
body through the mouth
and intestinal tract and are
usually spread through
contaminated food and
water or by contact with
vomit or feces.
10.1.4 In case of an epidemic, all
workers are to be vaccinated
irrespective of the scheduled
10.2 Personal Cleanliness
10.2.1 Food handlers shall maintain
a high degree of personal
cleanliness. The food
business shall provide to all
food handlers adequate and
suitable clean protective
clothing, head covering, face
musk, gloves and footwear
and the food business shall
ensure that the food handlers
at work wear only clean
protective clothes, head
covering and footwear every
10.2.2 Food handlers shall always
wash their hands with soap
and clean potable water,
disinfect their hands and then
dry with hand drier or clean
cloth towel or disposable
paper at the beginning of
food handling activities;
immediately after handling
raw food or any
contaminated material, tools,
equipment or work surface,
where this could result in
contamination of other food
items or after using the toilet.
10.2.3 Food handlers engaged in
food handling activities shall
refrain from smoking,
spitting, chewing, sneezing
or coughing over any food
whether protected or
unprotected and eating in
food preparation and food
service areas.
10.2.4 The food handlers should
trim their nails and hair
periodically, do not
encourage or practice
unhygienic habits while
handling food
10.2.5 Persons working directly with
and handling raw materials
or food products shall
maintain high standards of
personal cleanliness at all
times. In particular:
a) they shall not smoke, spit,
eat or drink in areas or rooms
where raw materials and
food products are handled or
b) wash their hands at least
each time work is resumed
and whenever contamination
of their hands has occurred;
e.g. after coughing /
sneezing, visiting toilet, using
telephone, smoking etc.
c) avoid certain hand habits -
e.g. scratching nose, running
finger through hair, rubbing
eyes, ears and mouth,
scratching beard, scratching
parts of bodies etc.- that are
potentially hazardous when
associated with handling
food products, and might
lead to food contamination
through the transfer of
bacteria from the employee
to product during its
preparation. When
unavoidable, hands should
be effectively washed before
resuming work after such
10.3 Visitors
10.3.1 Generally visitors should be FBO to define a visitor
discouraged from going protocol addressing the
inside the food handling hygiene rules applicable to
areas. Proper care has to be them and the areas they
taken to ensure that food are allowed to visit.
safety & hygiene is not
getting compromised due to
visitors in the floor area.
10.3.2 The Food Business shall
ensure that visitors to its food
manufacturing, cooking,
preparation, storage or
handling areas must
wherever appropriate, wear
protective clothing, footwear
and adhere to the other
personal hygiene provisions
envisaged in this section.
11. Product Information and Consumer Awarness
All packaged food products
shall carry a label and
requisite information as per
provisions of Food Safety &
Standards Act, 2006 and
Regulations & Regulations
made there under so as to
ensure that adequate and
accessible information is
available to the each person
in the food chain to enable
them to handle, store,
process, prepare and display
the food products safely and
correctly and that the lot or
batch can be easily traced
and recalled if necessary.
12. Training
12.1 The Food Business shall
ensure that all food handlers
are aware of their role and
responsibility in protecting
food from contamination or
deterioration. Food handlers
shall have the necessary
knowledge and skills which
are relevant to the food
processing / manufacturing,
packing, storing and serving
so as to ensure the food
safety and food quality.
12.2 The Food Business shall
ensure that all the food
handlers are instructed and
trained in food hygiene and
food safety aspects along
with personal hygiene
requirements commensurate
with their work activities, the
nature of food, its handling,
processing, preparation,
packaging, storage, service
and distribution.
12.3 Periodic assessments of the FBO to define & undertake
effectiveness of training, • frequency of
awareness of safety periodic
requirements and assessments;
competency level shall be • competencey
made, as well as routine levels,
supervision and checks to • Routine
ensure that food hygiene and supervision &
food safety procedures are checks (implies
being carried out effectively. verification)
12.4 Training programmes shall Routine review records –
be routinely reviewed and review system wd be
updated wherever better.
Annex 2

Guidance on “Specific Hygienic and Sanitary Practices to be followed by all Food Business
Operators engaged in manufacture, processing, storing and selling of Milk and Milk Products”

The Specific Hygienic and Sanitary Practices to be followed by all Food Business Operators engaged in
manufacture, processing, storing and selling of Milk and Milk Products have been described in (Food
safety and Standards (Licensing and Registration of Food businesses) regulation, 2011 Schedule 4, Part
III). These practices, which are to followed in addition to those given in Part II, has expressed
requirements using terms like appropriate measures , necessary, system, suitably, required, etc.
These words have been elaborated in the text below and explain what is expected from the FBO and
what the CB would be required to audit for ensuring compliance to these requirements.

At many places the requirement for the FBO is to “ensure”, “maintain”, “kept” etc. For all such
requirements the FBO has to identify the mechanism whereby it ensures, maintains, keeps etc. and
provide evidence of its implementation.

The terms shall and should have been used and compliance to all has to be ensured by the FBO and the
CB shall assess them for conformity to the requirements.

Part-V For ensuring compliance explanations on

ambiguous word - what is expected .
Specific Hygienic and
Sanitary Practices to be
followed by all Food
Business Operators
engaged in catering / food
service establishments
Dairy Establishments shall
have the following:
CB to assess whether
Facilities for the hygienic the facility for
FBO’s facility for
handling and protection of unloading, loading,
unloading, loading,
raw materials and of non- transport , and
transport , and storage of
packed or non-wrapped dairy storage of raw
(a) raw material and unpacked
products during loading and material and
dairy products shall be
unloading, transport & unpacked dairy
hygienic and protect the
storing including Bulk Milk products is handling
cooling facilities and protecting the
Special watertight, non-
corrodible containers to put
raw materials or dairy FBO to actually state how
products intended for human these requirements of CB to verify whether
consumption. Where such “Special watertight, non- the measures taken
raw materials or dairy corrodible containers” by the FBO are
(b) products are removed construction and appropriate and
through conduits, these shall installation of conduits is adequate for avoiding
be constructed and installed avoiding risk of the risk of
in such a way so as to avoid contamination of materials” contamination.
any risk of contamination of are being addressed.
other raw materials or dairy
a waste water disposal A system that does not
(c) system which is hygienic and pose the risk of cross
approved ; contamination
FBO to identify and list the
CB to verify whether
facilities for cleaning & tanks (containers) used for
the facilities are
disinfecting of tanks used for transporting dairy products
capable of cleaning
transporting dairy products and raw milk, have
(d) and disinfecting the
and raw milk. These necessary facilities for
containers, and if that
containers have to be cleaning and disinfecting
can be done after
cleaned after every use. them after every use, and
every use.
maintain cleaning records .
The occupier of a dairy
establishment shall take
appropriate measures to
avoid cross-contamination of
2. Refer to Part II Cl 9.1 Refer to Part II Cl 9.1
dairy products in accordance
with the cleaning program as
specified in point 9.1 of Part
Where a dairy establishment
produces food stuffs FBO to segregate food
containing dairy products stuffs containing dairy
together with other products having other
ingredients, which have not ingredients which have not
CB to confirm
3. undergone heat treatment or undergone heat treatment
segregated storage .
any other treatment having or any other treatment
equivalent effect, such dairy having equivalent effect,
products and ingredients from other dairy products
shall be stored separately to and ingredients.
prevent cross-contamination.
The production of heat-
treated milk or the
manufacture of milk-based
products, which might pose a
risk of contamination to other
dairy products, shall be
carried out in a clearly
separated working area.
FBO to determine which
equipment, containers and
CB to assess the
installations in contact with
cleaning programme
dairy products or
Equipment, containers and for inclusion of all
perishable raw materials
installations which come into equipment, containers
during production require
contact with dairy products or and installation in
to be cleaned and those
perishable raw materials contact with dairy
that also need to be
5. used during production shall products and
disinfected after cleaning,
be cleaned and if necessary perishable raw
and include them in the
disinfected according to a materailas , its
documented cleaning
verified and documented implementation and
programme. FBO to
cleaning programme. how cleaning and
provide evidence of
disinfection is
verification that cleaning
and disinfection has taken
Equipment, containers, FBO to determine which CB to assess the
instruments and installations equipment, containers and cleaning programme
which come in contact with installations in contact with for inclusion of all
microbiologically stable dairy microbiologically stable equipment, containers
products and the rooms in dairy products and the and installation in
which they are stored shall be rooms where stored contact with
cleaned and disinfected require to be cleaned and microbiologically
according to a verified and those that also need to be stable dairy products
documented Food Safety disinfected after cleaning, and the rooms where
management programme and include them in the stored , its
drawn up by the documented cleaning implementation and
owner/occupier of the dairy programme. FBO to how cleaning and
establishment. provide evidence of disinfection is
verification that cleaning ensured.
and disinfection has taken
CB to check the
evidence that the
disinfectants and
Disinfectants and similar similar substances
substances used shall be being used by the
used in such a way that they FBO do not have any
do not have any adverse adverse effects on the
effects on the machinery, FBO to provide evidence machinery,
equipment, raw materials and that the disinfectants and equipment, raw
dairy products kept at the similar substances used materials and dairy
dairy establishment. They do not have any adverse products kept at the
shall be in clearly identifiable effects on the machinery, dairy establishment.
containers bearing labels with equipment, raw materials CB to check system
instructions for their use and and dairy products kept at for identification of
their use shall be followed by the dairy establishment. such containers, their
thorough rinsing of such FBO to have a system for labels for instructions
instruments and working identification of containers. for use, and the
equipment with potable disinfection method
water, unless supplier's for thorough rinsing of
instructions indicate such equipment with
otherwise. potable water after
disinfection, unless
otherwise indicated
by the supplier.
The Food Business Operator
CB to verify
shall employ those persons FBO to have a system
recruitment done on
only in such an establishment whereby they personnel
after verification of
to work directly with and directly working or
Medical certificates
handle raw materials or dairy handling raw material or
from RMP for
products if those persons dairy products are
1. ensuring, that they
have proved to the occupier's recruited after the medical
present no medical
satisfaction by means of a certificate provides
impediment to their
medical certificate, on evidence that there is no
employment in that
recruitment, that there is no medical impediment to
medical impediment to their their employment.
employment in that capacity.
Persons working directly with
and handling raw materials or
2. dairy products shall maintain
the highest standards of
personal cleanliness at all
times. In particular they shall
wear suitable, clean working The headgear should CB to verify that
clothes and headgear which completely enclose the headgear functions as
completely encloses their hair and functions as hair hair restrainers and
hair; restrainer. not merely as caps.
wash their hands at least
each time work is resumed
and whenever contamination
(b) of their hands has occurred;
e.g. after coughing /
sneezing, visiting toilet, using
telephone, smoking etc.
cover wounds to the skin with
a suitable waterproof
dressing. No person with
(c) injury on hand, even with
dressing, shall be placed in
any product making/handling
avoid certain hand habits -
e.g. scratching nose, running
finger through hair, rubbing
eyes, ears and mouth,
scratching beard, scratching
parts of bodies etc. that are
potentially hazardous when
associated with handling
dairy products, and might
lead to food contamination
through the transfer of
bacteria from the employee to
product during its
preparation. When
unavoidable, hands should
be effectively washed before
resuming work after such
Immediately after procuring, “Suitably” would mean a
raw milk shall be placed in a place equipped to prevent
CB to verify the
1. clean place, which is suitably contamination of raw milk.
equipped so as to prevent FBO to have basis for
any kind of contamination. determining “suitably”.
The cans/ containers made
Reference - FSSA
up of mild steel metal and
FBO to also refer to Cl 2.1 (Packaging &
plastic material used for
2. FSSA (Packaging & labeling) Regulations
storage and transportation of
labeling) Regulations 2011 2011 Cl 2.1
milk and milk products shall
not be allowed.
If raw milk is brought to the
dairy plant by a producer or CB to confirm
farmer then it shall be compliance to time
ensured that he brings it and temperature
within four hours of milking norms specified.
and it shall be cooled as soon
as practicable to a
temperature of 4ºC or lower
and maintained at that
temperature until processed.
Where raw milk is collected
daily from a producer, it
CB to confirm
shall be cooled immediately
compliance to
4. to a temperature of 4ºC to
temperature norms
6ºC or lower and maintained
at that temperature until
CB to assess the
FBO to also determine the FBOs justification for
pasteurization determination of time
When the pasteurization
temperatures depending and temperatures for
process is completed,
upon the technology, pasteurization of
5. pasteurized milk shall be
process and the product(s) product(s).
cooled immediately to a
being processed and CB to confirm
temperature of 4ºC or lower.
provide justification for the compliance to cooling
same. temperature norm
Subject to Paragraph 7
below, any dairy product not
intended to be stored at
FBO to determine the time CB to assess the
ambient temperature shall be
and temperatures to which FBOs justification for
cooled as quickly as possible
the product(s) are to be determination of time
6. to the temperature
cooled depending upon and temperatures to
established by the
the product(s), and justify which the product(s)
manufacturer of that product
the same. are being cooled.
as suitable to ensure its
durability and thereafter
stored at that temperature.
Where dairy products other
than raw milk are stored CB to assess the
FBO to determine the cold
under cooled conditions, their FBOs justification for
storage temperatures at
storage temperatures shall be determination of cold
which the product(s) are to
7. registered and the cooling storage temperatures
be stored depending upon
rate shall be such that the at which the
the product(s), and justify
products reach the required product(s) are being
the same.
temperature as quickly as stored.
The maximum temperature at
CB to confirm
which pasteurized milk may
compliance to
8. be stored until it leaves the
temperature norm
treatment establishment shall
not exceed 5ºC.
Hygienic conditions would
The wrapping and packaging
mean all conditions and
of dairy products shall take
measures necessary to
place under satisfactory
1. ensure the safety and
hygienic conditions and in
suitability of dairy products
rooms provided for that
during wrapping and
2. The manufacture of dairy
products and packaging
operations may take place in
the same room if the
following conditions are
The room shall be sufficiently
(a) large and equipped to ensure
the hygiene of the operations;
the wrapping and packaging
shall have been brought to
the treatment or processing
establishment in protective
cover in which they were
placed immediately after
manufacture and which
protects the wrapping or , and
they shall have been stored
there under hygienic
conditions in a room intended
for that purpose;
the rooms for storing the
packaging material shall be
free from vermin and from
dust which could constitute
an unacceptable risk of
contamination of the product
and shall be separated from
rooms containing substances
which might contaminate the
products. Packaging shall not
be placed directly on the
packaging shall be
assembled under hygienic
conditions before being
brought into the room, except
(d) in the case of automatic
assembly or packaging,
provided that there is no risk
of contamination of the
packaging shall be done
without delay. It shall be
handled by separate group of
staff having experience in
handling and product
wrapping and
“required temperature” CB to assess the
immediately after packaging, would mean temperature FBOs justification for
the dairy products shall be relevant to the product(s) determination of
(f) placed in the designated being stored. FBO to “required
rooms provided for storage determine the “required temperature” at which
under required temperature. temperature” and provide the product(s) are
justification for the same. being stored.
3. Bottling or filling of containers “Hygienically” would mean CB to assess the
with heat-treated milk and all conditions and FBOs justification for
milk product shall be carried measures necessary to determination of
out hygienically. ensure the safety and bottling or filling
suitability of milk and milk “hygienically” and the
products during bottling or conditions being
filling of containers. FBO to maintained.
determine these hygienic
conditions and provide for
the same.
Wrapping or packaging may
not be re-used for dairy
products, except where the
4. containers are of a type
which may be re-used after
thorough cleaning and
Sealing shall be carried out in
the establishment in which
the last heat-treatment of milk
or liquid milk-based products
have been carried out,
immediately after filling, by
means of a sealing device
which ensures that the milk is
protected from any adverse
effects of external origin on
its characteristic. The sealing
device shall be so designed
that once the container has
been opened, the evidence of
opening remains clear and
easy to check.
Annex 3

Guidance on “The General Requirements on Hygienic and Sanitary Practices to be followed by all
Food Business Operators involved with Meat processing”

The General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business
Operators involved with Meat processing (Food safety and Standards (Licensing and Registration of Food
businesses) regulation, 2011 Schedule 4, Part IV ) has expressed requirements using terms like
measures, appropriate, sound, wherever, necessary, adequate, system, suitably, required,
frequently, etc. These words have been elaborated in the text below and explain what is expected from
the FBO and what the CB would be required to audit for ensuring compliance to these requirements.

At many places the requirement for the FBO is to “ensure”, “maintain”, “kept” etc. For all such
requirements the FBO has to identify the mechanism whereby it ensures, maintains , keeps etc. and
provide evidence of its implementation.

The terms shall and should have been used and compliance to all has to be ensured by the FBO and the
CB shall assess them for conformity to the requirements.

Part-IV For ensuring compliance explanations on

ambiguous word - what is expected .
Cl No. Sanitary and Hygienic FBO CB
Requirements for Meat
processing units
1. Location:
1.1 Meat processing unit should
be located in areas not
subjected to regular and
frequent flooding and free
from objectionable odours,
smoke dust and other
1.2 Roadways and areas serving “adequate” would mean
the meat processing unit drainage and cleaning
which are within its provisions that are
boundaries or in its capable of handling
immediate vicinity should normal operations of the
have a hard paved surface FBO.
suitable for wheeled traffic.
There should be adequate
drainage and provision for
1.3 Where appropriate, meat “appropriate” would
processing unit should be so mean that FBO to
designed that access can be determine where access
controlled. to the meat processing
unit is to be provided and
control the same.
2. Building and Facilities
2.1 The meat processing unit “adequate” would mean CB to assess the
should provide adequate working space that adequacy of working
working space for the provides for carrying out of space with respect to
satisfactory performance of all activities without a risk the operations being
all operations of contamination of the carried out by the
meat products at all meat processing
stages of its processing. facility.
2.2 The construction should be For ventilation please refer CB to assess for
sound and ensure adequate to norms specified at Cl adequacy of
ventilation, good natural or 3.6 below. ventilation and lighting
artificial lighting and easy For lighting please refer to provided.
cleaning. norms specified in Cl 3.5.5

2.3 The meat processing unit

should be laid out and
equipped so as to facilitate
proper supervision of meat
hygiene including
performance of inspection
and control;
2.4 The meat processing unit
should be of such
construction as to protect
against the entrance and
harbouring of insects, birds,
rodents or other vermin as
well as the entry of
environmental contaminants
such as smoke, dust etc.
2.5 Buildings and facilities should
be designed to provide
separation by partition,
location or other effective
means, between those
operations which may cause
2.6 Meat processing unit should
be laid out and equipped so
as to ensure, that edible
meat does not come into
contact with floors, walls or
other fixed structures, except
those which are specifically
designed for contact with
2.7 The construction and lay out
of any chilling room, freezing
room, freezer store or freezer
should satisfy the
requirements of these rules;
2.8 In meat handling areas :
• Floors should be of
waterproof, non-
absorbent, washable
non-slippery and made
of nontoxic materials,
without crevices and
should be easy to clean
and slope sufficiently for
liquids to drain to trapped
• Walls should be of
waterproof, non-
absorbent, washable and
nontoxic materials and
should be light coloured.
Up to a height of at least
1.5 metres, they should
be smooth and without
crevices, and should be
easy to clean , space
between walls and
ceilings should be sealed
and covered to facilitate
• Ceilings should be so
designed, constructed
and finished as to
prevent any
accumulation of dirt and
minimize condensation,
mould development and
flaking and should be
easy to clean;
• Windows and other
openings should be so
constructed as to avoid
accumulation of dirt and
those which open should
be fitted with insect
screen. Screens should
be easily movable for
cleaning and kept in
good repair. Internal
window sills, if present,
should be sloped to
prevent use as shelves;
• Doors should have
smooth, non-absorbent
surfaces and where
appropriate, be self-
closing and close fitting;
• Stairs, lift cages and
auxiliary structures such
as platforms, ladders,
chutes, should be so
situated and constructed
as not to cause
contamination of meat.
They should be capable
of being effectively
cleaned. Chutes should
be constructed with
inspection and cleaning
2.9 The use of construction
materials which cannot be
adequately cleaned and
disinfected such as wood,
should be avoided unless its
use would clearly not be a
source of contamination, and
2.10 Office accommodation
should be provided for the
use of the meat inspection
3. Sanitary Facilities:
3.1 Water Supply:
3.1.1 Supply of potable water Refer IS 10500 Indian
under pressure should be Standard for Drinking
available with facilities for its Water – Specification
storage, where necessary
for distribution, and with
protection against
3.1.2 An supply of hot potable Refer to Temperature
water should be available at controls for hot water for
all times during working cleaning and disinfection
hours; specified in Note.
Note - This provision is
intended to cover water for
both cleaning purposes and
the destruction of
microorganisms (especially
those pathogenic to man) on
knives, utensils etc., and
coming into direct contact
with meat. For cleaning
purposes the temperature of
the water should be 65
degree Celsius. The hot
water for disinfection
purposes should be at 82
degree Celsius and
dispensed in such a way
(e.g. in specially designed
boxes near the working area)
that blades of knives etc.,
can be submerged in the
water for a contact time (no
less than two minutes).
Often this water supply is
separate from other hot
water supplies used for
cleaning, hand washing etc.
But if there is only one hot
water supply the term
"adequate" should mean that
even at times where large
amounts of hot water is used
(e.g. during cleaning
operations) the water supply
from any tap in the
establishment should not be
3.1.3 Ice should be made from FBO to provide test Check for compliance
potable water and should be reports for water and ice to standards for water.
manufactured, handled and as evidence .
stored so as to protect it from
contamination; and
3.1.4 Steam used in contact
directly with meat should be
produced from potable water
and contain no substances
which may be hazardous to
health or may contaminate
the food.
3.2 Effluent and Waste Disposal
- Meat processing unit
should have an efficient
effluent and waste disposal
system. All effluent lines
(including sewer systems)
should be large enough to
carry peak loads and should
be constructed in such a
manner as to avoid
contamination of potable
water supplies. Biological
oxygen demand level shall
be less than 1500, and for
that an effluent treatment
plant, if necessary may be
3.3 Facilities for Storage of
Waste and Inedible Material.
- Facilities should be
provided for the storage of
waste and inedible material
prior to removal from the
establishment. These
facilities should be designed
to prevent access to waste or
inedible material by pests
and to avoid contamination of
food, potable water and
equipment or building.
3.4 Changing Facilities and
• Suitable and
conveniently located
changing facilities and
toilets should be
provided in all
• Toilets should be so
designed as to ensure
hygienic removal of
waste matter.
• These areas should be
well lit and ventilated and
should not open directly
on to food handling
• Hand washing facilities
with warm or hot and
cold water with suitable
hygienic means of drying
hands should be
provided adjacent to
toilets and in such a
position that the
employee must pass
them when returning to
the processing area.
• Where hot and cold
water are available,
mixing taps should be
• Where paper towels are
used, a sufficient number
of dispensers and
receptacles should be
provided near to each
washing facility.
• Taps of non-hand
operable type are
• Notices should be posted
directing personnel to
wash their hands after
using the toilets.
3.5 Hand Washing Facilities in
Processing Areas:
3.5.1 Adequate and conveniently “adequate” would mean CB to verify the basis
located facilities for hand numbers sufficient to cater for determination, in
washing and drying should to the largest number of addition to compliance
be provided wherever the personnel moving at a to the same.
process demands. Where time like in case of change
appropriate, facilities for of shifts.
hand disinfection should be “appropriate” would
provided. The facilities mean facilities for
should be furnished with disinfection in keeping with
properly trapped waste pipes the demands of the
leading to drains. process.
FBO to determine the
above and provide basis
for determination.

3.5.2 All rooms used for deboning, “adequate” would mean

preparing, packing or other capable of cleaning and
handling of meat should be disinfecting all the
equipped with adequate implements being used in
facilities for cleaning and terms of size and space.
disinfecting implements, Also see Cl 3.5.3 below.
conveniently located for the
use of personnel during
operations. These facilities
are for use exclusively in the
cleaning and disinfection of
knives, steels, cleavers,
saws and other implements.
3.5.3 All facilities for cleaning and
disinfecting implements
should be of such nature and
sizes as to permit proper
cleaning and disinfection of
implements . These facilities
should be constructed of
corrosion resistant materials
and should be capable of
being easily cleaned.
3.5.4 All facilities for cleaning and
disinfecting of implements
should be fitted with suitable
means of supplying hot water
in sufficient quantity at all
times while meat is being
handled in that part of the
Meat Processing Unit.
3.5.5 Lighting - Adequate natural “adequate” and
or artificial lighting should be “appropriate” clearly
provided throughout the meat defined in the requirement
processing unit. Where itself.
appropriate, the lighting
should not alter colours and
the intensity should not be
less than
540 Lux (50 foot candles) at
all inspection points.
220 Lux (20 foot candles) in
work rooms.
110 Lux (10 foot candles) in
other areas.
Light bulbs and fixtures
suspended over meat in any
stage of production should
be of a safety type and
protected to prevent
contamination of meat in
case of breakage.
3.6 Ventilation - Ventilation
should be provided to
prevent excessive heat,
steam condensation, dust
and to remove contaminated
air. The direction of the air
flow should never be from a
dirty area to clean area.
Ventilation openings should
be provided with an insect
screen or other protective
enclosure of non-corrodible
material. Screens should be
easily removable for
4. Equipment and Utensils :
4.1 Materials - All equipments, FBO to provide evidence CB to verify the
implements and utensils of equipment, implements evidence for
used in establishments which and utensils in contact appropriateness.
come into contact with with meat are resistant to
exposed meat and meat corrosion, made of non-
products should present a toxic material, do not
smooth impervious surface transmit odour or taste,
and be resistant to corrosion free from pits and
and should be made of crevices, non-absorbent
material which is non-toxic, and capable of
does not transmit odour or withstanding repeated
taste, is free from pits and exposure to normal
crevices, is non-absorbent cleaning and disinfection.
and capable of withstanding
repeated exposure to normal
cleaning and disinfection.
Such equipment should be
so constructed that they may
be easily cleaned
4.2 Sanitary Design,
Construction and Installation:
4.2.1 All equipments and utensils
should be so designed and
constructed as to prevent
hygiene hazards and permits
easy and thorough cleaning
and disinfection and where
practicable be visible for
inspection. Stationary
equipment should be
installed in such a manner as
to permit easy access and
thorough cleaning.
4.2.2 Containers for inedible
material and waste should be
leak proof, constructed of
non-corrosive metal or other
suitable impervious materials
which should be easy to
clean or disposable and
where appropriate, able to
be closed securely; and
4.2.3 All refrigerated spaces Temperature recording
should be equipped with devices be equipped to
temperature measurement or measure temperatures as
recording devices. required for refrigeration of
meat and meat products.
4.3 Equipment Identification -
Equipment and utensils used
for inedible material or waste
should be so identified and
should not be used for edible
5. Hygiene Requirements :
5.1 Maintenance - The buildings,
rooms, equipment and all
other physical facilities of the
meat processing unit,
including drains, should be
maintained in good repair
and in orderly condition.
Except for rooms where meat
processing or cleaning
operations are performed,
they should be free from
steam, vapour and surplus
5.2 Cleaning and Disinfection -
Cleaning and disinfection
should meet the following
requirements :
(i) Amenities provided for the
use of employee and the
inspection service including
changing facilities, toilets and
the inspection office space
should be kept clean at all
(ii) If rooms, intended and most
of the time used for the
handling, preparation,
processing, packaging on
storage of meat, are used for
any other food preparation
purposes, then cleaning and
disinfection are necessary
immediately before and after
such use.
(iii) The temperature in rooms FBO to determine the
for boning out and trimming temperatures in rooms
should be controlled and and the frequency of
held suitably low, unless cleaning of equipment and
cleaning of equipment and utensils.
utensils are carried out at
least every four hours;
(iv) To prevent contamination of “frequent intervals” for CB to assess the
meat, all equipments, cleaning during the day to rationale for
implements, tables, utensils be determined by the FBO determination of
including knives, cleaves, with rationale for the “frequent intervals”
knife pouches, saws, same. for cleaning as
mechanical instruments and determined by the
containers should be cleaned FBO.
at frequent intervals during
the day and immediately
cleaned and disinfected
whenever they come into
contact with diseased
material, infective material or
otherwise become
contaminated. They shall
also be cleaned and
disinfected at the conclusion
of each working day.
(v) If any skip or trolley or any
container used in a
department where edible
material is handled, enters
an area where inedible
material is handled it should
be cleaned and disinfected
immediately before re-
entering the edible
(vi) Immediately after the
cessation of work for the day
or at such other times as
may be required, the floors
and wails should be cleaned
to remove contamination.
Floor drains should be kept
in good condition and repair
with strainers in place; and
(vii) Roadways and yards in the
immediate vicinity of and
serving the meat processing
unit should be kept clean.
5.3 Hygiene Control FBO to determine the CB to assess the
Programme.-It is desirable cleaning frequency along rationale for
that each meat processing and provide the basis for determination of
unit in its own interest determination. appropriate cleaning /
designates a single individual “appropriately” cleaning / disinfection
whose duties are diverted disinfection would mean programme and
from production, to be held as required for the cleaning frequency as
responsible for the process. FBO to determined by the
cleanliness of the meat determine FBO.
processing unit. His staff appropriateness, basis for
should be a permanent part determination, and how it
of the organisation or shall be evaluated.
employed by the organisation
and should be well trained in
the use of special cleaning
tools, methods of dismantling
the equipment for cleaning
and in the significance of
contamination and the
hazards involved. A
permanent cleaning and
disinfection schedule should
be drawn up to ensure that
all parts of the meat
processing unit are cleaned
appropriately and that
critical areas, equipment and
material and designed for
cleaning and/or disinfection
daily or more frequently if
5.4 Storage and Disposal of
Waste - Waste material
should be handled in such a
manner so as to exclude
contamination of food or
potable water. Precautions
should be taken to prevent
access to waste by pests.
Waste should be removed
from the meat handling and
other working areas at
intervals and at least daily.
Immediately after disposal of
the waste, receptacles used
for storage and any
equipment which has come
into contact with the taste
should be cleaned and
disinfected. At least daily
the waste storage area
should also be cleaned and
5.5 Dogs, cats or other pet
animals should be not
allowed to enter meat
processing unit.
6. Pest Control
6.1 There should be an effective “regularly examined” CB to assess the
and continuous programme means a frequency for rationale for
for the control of insects, examination of the determination of
birds, rodents or other processing area and frequency of “regularly
vermin. Meat processing unit surrounding areas examined” as
and surrounding areas depending upon the determined by the
should be regularly construction of the facility, FBO.
examined for evidence of waste management, odour
infestation. management and pest
control measures taken.
FBO to determine this
frequency and provide the
basis for the ame.
6.2 Should pests gain entrance
to the meat processing unit
or surrounding areas,
eradication measures should
be instituted. Control
measures involving
treatment with physical or
chemical or biological agents
should only be undertaken by
or under direct supervision of
personnel who have a
thorough understanding of
the potential hazards to
health resulting from the use
of these agents, including
those which may arise from
residues retained in the
product. Such measures
should be carried out in
accordance with the
recommendation of the
official agency having
jurisdiction and with the full
knowledge of its inspector,
6.3 Pesticides should only be
employed if other
precautionary methods
cannot be used effectively.
Only pesticides approved for
use in the meat processing
unit by competent authority
should be used and the
greatest care should be
exercised to prevent any
contamination of the meat
equipment or utensils. Before
pesticides are applied all
meat should be removed
from the room and all
equipment and utensils
should be thoroughly washed
prior to being used again.
6.4 Handling and Storage of
Hazardous substances -
Pesticides or other
substance which may
represent a hazard should be
labelled with a warning about
their toxicity and use. Except
as required for purpose of
hygiene such substance
which may contaminate meat
packing material and
ingredients should be
handled and stored in a part
of the meat processing unit
which is not used for
preparation, processing,
handling, packing or storage
of meat. They should be
handled and dispensed only
by authorised and properly
trained personnel. Extreme
care should be taken to avoid
contamination of meat.
However, materials
employed in the construction
and maintenance of an
establishment may be used
at any time with the approval
of Food Safety Officer.
6.5 Personal Effects and
Clothing : - Personal effects
and clothing should not be
deposited in meat handling
6.6 Maintenance Tools -
Cleaning and maintenance
tools and products should not
be stored in meat handling
7. Personnel Hygiene and Health Requirements :
7.1 Medical examination -
Persons who come into
contact with meat in the
course of their work should
have a medical examination
prior to their employment.
Medical examination of a
meat handler shall be carried
out routinely and when
clinically or epidemiologically
indicated, at least once in
12 months.
7.2 Communicable Diseases -
The management should
take care to ensure that no
person, while known or
suspected to be suffering
from, or to be a carrier of a
disease likely to be
transmitted through meat or
while afflicted with infected
wounds, skin infections,
sores or with diarrhoea, is
permitted to work in any area
in any capacity in which there
is any likelihood of such a
person directly or indirectly
contaminating meat with
pathogenic microorganisms.
Any person so affected
should immediately report to
the management that he is ill.
7.3 Injuries - Any person who is
cut or injured should
discontinue working with
meat and until he is suitably
bandaged should not be
engaged in any meat
processing unit in the
preparation, handling,
packing or transportation of
meat. No person working in
any meat processing unit
should wear exposed
bandage unless the bandage
is completely protected by a
water proof covering which is
conspicuous in colour and is
of such a nature that it
cannot become accidentally
detached. first aid facilities
should be provided for this
7.4 Washing of Hands : Every “suitable” would means
person engaged in a meat that effectively sanitizes
handling area should wash the hands. FBO to
his hands frequently and determine the suitability of
thoroughly with a suitable the hand cleaning
hand cleaning preparation preparation and provide
under running potable water evidence of the same.
while on duty. Hands should
always be washed before
commencing work,
immediately after using the
toilets, after handling
contaminated material and
whenever else necessary.
After handling diseased or
suspect materials hands
should be washed and
disinfected immediately.
Notices requiring hand-
washing should be displayed.
8. Personnel Cleanliness:
8.1 Every person engaged in an “suitable” here would
area in meat processing unit mean such protective
where meat is handled clothing that is consistent
should maintain a high with the nature of the work
degree of personnel in which the person is
cleanliness while on duty, engaged.
and should at all times while
so engaged wear suitable
protective clothing including
head covering and foot wear,
all of which should be
washed unless designed to
be disposed and which
should be maintained in a
clean condition consistent
with the nature of the work in
which the person is engaged.
8.2 Aprons and similar items
should not be washed on the
floor; and
8.3 Such items should not be left
on equipment in the working
8.4 Personal Behavior : Any
behavior which can
potentially contaminate the
meat such as eating, use of
tobacco, chewing, spitting,
should be prohibited in any
part of meat processing unit
used for the preparation,
handling, packaging or
transportation of meat.
8.5 Visitors: Every person who
visits an area in any meat
processing unit where meat
is handled should wear clean
protective clothing and head