lle No. 1(80)2016/EnF1 info/FSSAK(pt) Food Safety and Standards Authority of india (Wstarutory Autbority under the Ministry of elth and Fail Welfare, Gov of nda) FDA Bhawan, Kotla Road, New Delhi-110002 ‘me 8" November 2018 Subject: Direction under Section 16 (5) of Food Safety and Standards Act 2006 regarding operationalisation of Food Safety and Standards (Licensing and Registration of Food Business) Amendment Regulations, 2018. In exercise of the powers conferred under Section 92 ofthe Food Safety and ‘Standards Act, 2006 (34 of 2006), FSSAI has famod the Food Safty ané Standards (Licensing nd Registration of Food susiness) Amendment Regulations, 2028 andthe same were approved by the Food Authority ints mesting eld on 21% Septet, 2017. These regulations contain amendments in respect ofthe (llowing Sections: 4 Sections: eensing and Registration of E-Commerce food business operator. 2 Section: Documents tobe enclosed for new applation fr leense State /Cental iensing thority for restaurant 3. Section ill: Condition of leese for restaurant, 4. Section 1: Parl o Sehedl 4 relating to general requirements on Hygienic and suntary practices tobe followed by all fod business operators applying frien 5. * Socion¥: Part IV of Scheduled relatingto establishing a smal slaughter house, 6. Section Vi: Part V of Schedule 4 relating to good hygienic and manufscturing praties tobe followed by leensed food business operators ‘engaged in catering or 00d service operations, 2. These regulations wore oportionalisd in exercise ofthe power vested with the ood Authority under Section 18 (2) (8) read with Seton 165) ofthe Food Safety and Standards At, 2006 with fect rom 1502.2018 3. The Food Safty and Standards (eensing and Heystration of Food Business) Regulations, 201 ssl under eomprebeve revision, ince this ikly to take some more tite, it has hoon decided to e-operatonalise the Food Safty and Standardsiconsing and Registration of Food Business) Regulations, enclosed herewith, wef. 16082018, ‘4. This lesues withthe approval of the Competent Authority In exercise of the ower vested under Sections 12) (8) and 16(5) of Food safety and Standards Act, 2006, (ue (arveenarae) Joint Director (Regulatory Compliance) 1 rsd ty om 2 ine FSM 2 ent beste one FSH 4. Cite, ee SRE for pienso coy tration 1 Pst 5A 2 incon Psa 2 nie SSA entne ese,Notice for operatonaisition of Food Safety and Standards (Licensing and ‘Reqlsraton of Food Business) Amendment Regulations, 2018. 1. ‘The Food Safety and. Stndarés Authority of India, hereby makes the following regulations operational with immediate eet. The Food business operators shal follow these revised regulations. The enforcement ofthese regulations shall Commence only ater the final regulations are notified inthe Gazette of India 2.1m the Food Safety and Standards (Licensing and Regisration of Food Business) Regulations, 2011 (Bren after refer as sald regulations), = Section I: Licensing and Registration of E-Commerce food business operator~ regarding (€)Invegultion 12 elnting to definons (@ ater tem 2, he ellowing itm sal be inserted, namely 2a). “Digital and electronic network” means network of computers, television channcs and ‘any other intemet application used in an automated manner sich as web pages, extane’s, mobiles, ee, 2(0). "E-commerce" means buying and selling of goods and services over digital and ‘lectoni network. 2(¢). "E-commerce FBO" means any Food Business Operator carrying, out any of the activities in Section 3(n) of Food Safety & Standards Act, 2006, through the medium of e- 21), "inventory based model of e-commerce FHOs" means an e-commerce atvity where Javentry of food products and food services is owned by ecommerce FBO ands sold t0 the customers directly: (6) alter item 3, he following item shall be inserted, namely: 5 (@), "Marketplace based model of e-commerce FAO" means proving of an information ‘echnology platform by an ecommerce FBO on a digital and eleetronie network wo act as 3 fociliator between the buyer and sellevbrand owner’ manufictuer. E- Commerce marketplace includes entities proving support services to selle/brand ownes/produt manufacturers in respect of warehousing, logistics, order flilment, payment selection, filitator of delivery and oer services. (2) Ate equation 2.1, the following reguation shal be inserted, namely 22 LICENSING OF E-COMMERCE FOOD BUSINESS OPERATOR 22.1 Licensing of E-Commerce Food Business(1) E-commerce FEOs shall obtain central license from the concemed central licensing authori. Provided tha E-commerce ents providing listingirectry of FBO Mood products may rol be required to obtain Hoense under the Act, and the Regulations made thereunder, ‘ibject tothe condition that they are not covered under the defini of food busines as pe ‘setion3 (n) of FSS Act Provided that E-commerce entities providing listingldirecory of FBO'food products and also flitting onderstansaetion on their webs shall requir central PSSAI lenses 12.2.2 Responsibilities of E-commerce Food Business Operators (1) The sellorsyorand ownersmanufactuers onthe ecommerce platform shal be required to ‘splay their LicensfRegistation obined under the FSS Act and Regulations and hygiene trating of FBO as may be assigned by FSSAL @) All e-commerce FBOs are required 10 sign an agreement with the sellersbrand fwnersimanufactrers avering. that the said ‘sellersfrand ovmers/manufacturers’ ae ‘compliant with FSS Act and Rules and Regulations made thereunder andthe Uiabiites shall rest with hese FBO, (6) The ‘sellerstrand ownervmanufactures' who display or offer any ‘pre-packed fod for sale tothe estomes, citer on ter own e-cammerce platform or on the marketplace based model of e-commerce, stall ensure that legible and clear picture of the principal display panel of such pre-packed fod is made availble fr viewing by the customers, except Batch ‘humberilot number, bes before, expiry date, ate of manuictringpacking and MRP. (4 Any food article delivered to consumer by e-commerce FBO shall have shelf life of 30 erent or 45 days bere expiry at the ime of delivery tothe consumer. Provided that in ase of caters or resturant receiving order dough electronic media only fesh food item sal be delivered tothe consumer. (6) The selersbrand ownersimanufacturers dealing in fesh produce will provide an indicative image of the same produce to the e-commerce FBOS for displaying on thet platform to enable the consumers to recogize the product. (6) Mandstory food infomation mentioned inthe FSS Act, Rules and Regulations made ‘hereunder shall be provided tothe consumers without charging supplementary coss. The relevant mandatory food information should also be available before the purchase Is concluded (7) The food products offered for sale hy any e-commerce FBO shal be lable to sampling st {any pont oF he supply chain (8) it sall be ensured by the ecommerce FBOs that the last mile delivery i underaken by leaned delivery personnel and the safety of fod product isnot compromised atthe time of elves(©) E-commerce FBOs shall ensure tht no misleading informatin/false claims to the product or misleading Images of fod products are made avaible ce shown on their Platform. 10) The e-commerce FBO/entites shall immediately delist any fod products listed on their. glam, which ae ot in compliance wih te FS Ast oF Rus or Reulions, made thereunder (1D All the FBOs {e,selerstrand owners, vendors, importers, manufacturers, restaurant hotel ete, shall comply with the basie hyglene and santary praczes mentioned in the ‘Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses), Regulations 2011. 2) Complaints relating to produets efficacy, quality, oF any other such isues shall be communicated immediately’ by e-commerce FBO to the selesbrand owners! ‘imporermanufacturing company concemed for expeditious resolution, (13) E-commerce entities providing lsing/rectory of FBOtood products on their platform shall Ist the rating/tanking of FBO, voluntary or mandatory, as may be specified by Food ‘Atri, Explanations: For the purpose ofthese regulations, (1) E-commerce FBO inclses, buts not limite to, thefllowing (Ecommerce entity providing sing services to sellestvand owners! ‘manutaetuerstesauran on tet plafomn, thereby providing platform for commerce to the sellers, manufacturers, rstaurtats te, (i) Selerstrand owner”mancfocture, vendors, importers, processors, packagers or ‘manufacturers who dpi or offer thei food products, including food services, catering Services, sale of fod or fod ingredients To sale tothe customers, through ether the Inarket based mode or the inventory based model of e-commerce. iy Operating and providing storage andor diseibution services to the sllersbeand foviners, vendors, importers or manufictwers of the food products Tisted on thei marketplace (Gv) Providing transportation sevies othe selesbrand owner, vendors, Importers oF ‘manufacturers ofthe fod produc andor providing last mile delivery wansporation to the end consumes. @yThe tem —__sellefbrand ovnersmanufacturers* used here should te read 10 mean seller” brand ownerrestaurant)» vendor! importeipocessoripackagerimanufacturer responsible forthe isting of their productoffring onthe e-commerce platform, and wil be visible tothe end consumer as the eller ofthe sid produtoferng. (3) in schodule 2 in Form ‘B", in kind of busines, after the kind of business ‘Resturant’, the following Kind of business shal be inserted, namely “E-commerce”Section II: Documents to be enclosed for new application for license to State/Central Licensing Authority - regarding (€) in Amexure-2, in “Documents to be enclosed for new aplication for license to Sate/Cental Licensing Authoiy” ( m serial number 2, afer the words “operation wis are allocation.” the following words nd parentheses shall be inserted, namely “(oo applicable for resturant)" i) in serial number 4 after the words “insalled capacity and horse power wed" the following words and parenteses shall be inseed, namely. (oot applicable for restaurant)", (Gidin serial number 6 forthe words and parentheses “(In case of manufactures)” the following shall be substituted, namely (in case of manufactures excep restaurant (Gvyn serial number 1, afer the words “in ase of Cooperatives." he following words and arenes sal be inserted, namely (0 applicable foe restaurant)”; () in serial number 12, fer the words “in eae of Re ables.” the following words and parentheses sal be inserted, namely (oot applicable or resturant)"; (ipl serial number 17, afer the words “whom the prodet is distributed.” the following ‘words and parentheses shal be inserted, naely- (oo applicable or restaurany”Section III: Conditions of license - regarding, @indmesire3, (in “Conditions of License" (A) In serial umber 1 after te words “prominent place in the premises.” the following stall be inserted, namely- “tn case of resturant display @ Food Safety Display Board at all mes at a prominent place in the premises (Bil serial number 4, afer the words “university or insite oF equivalent.” the following shall be inserted, namely “In case of restaurant employ atleast one technical person or Food safety ‘Supervisor tained by Foed Safety and Standards Authority of India”; (© serial number 5 and 7 shall be omitted; (D) In serial umber 8, afer the words “ulation and sales separately” the following words and parentheses shall be inserted, namely. “(oot apliable for restauran)” (serial number 9,10 and 1 sal be omited; (In serial number 14, afer he wor “lcenseregisored vendors and maatain resort thereat” the folowing words shal be inserted, narely.- “The restaurants shall buy food raw materials ony from licensedegistered vendors and maintain record heeo"s i) in “Other conditions’, - (for serial numb I the following shal be subsinted, namely, jotels, restaurants and ater fod establishment who sll or expose forsale savourcs, sweets or ater ales of food shal put up a noticeboard containing separate lists of the articles which bave been cooked in ghee, edible ol, ‘vanaspat and othe fas fr the information ofthe intending purchasers";Section IV: Part Il of Schedule = regarding (4) inschedule4- (@ for part the following shall be substnued,- Parc General Requirements on Hygienic and Sanitary Practices tobe followed by all Food Business Operators applying for License. ‘The establishment in which food is boing handled, processed, manufactured, packed, stored and distributed by the food business operator and the persons handling thom should conform tothe sanitary and hygienic requirement. food safety measures and ‘other standards as specified below: It shal also be deemed tobe the responsibility of ‘the ood business operator to ensure adherence to necessary requltements In addition (othe requirements specified below, the food business operator shall identity steps inthe activities of food business, which are critical to ensure food safety, and ensure ‘that safety procedures are denied, implemented, maintained and reviewed periodically 1 ESTABLISHMENT DESIGN & PACILITIES 1. Location & Surroundings 41.4. Food Establishment shall be located away from potential soures of environmental contaminants like smoke, chemical pollutants, objectionable adours that pose 8 serious threat toood safety. In case there are hazards from environmental pollution, appropriate measures. shall be taken to protect the food establishment from any. potential contamination 4.2 Food Establishment shall be located away from areas subject to flooding unless sufficient safeguards have been provided, 1.3. Thesite boundaries shall be clearly identiied with access controlled. 414. The surrounding areas ofthe establishment shall be kept clean, maintained in good. order and adequately drained to minimize any potential contamination from pest, water, debris ete 15 The manufacturing premise shall not have direct access to any residential area, fn ‘case that cannot be achloved, suificint measures shall be demonstrated ta show that itis not posing any threat to food safety. 2, Premises and rooms 24 Construction, design and Layout ~ ‘The construction, design & layout of Food promises shal be:1) permit adequate maintenance, cleaning and/or alsinfecion, prevent any Potential contamination, and provide adequate working space to allow good ‘manufacturing and hygiene practices fo all operations; 1) to the extent that is practicable, neither permit the entry of pests nor provide harbourage for pests Ii) besueh thatthe movement patters of materials, products and people and the layout of equipment, shall be designed to protect against potential cross- contamination between and during operations by foodstufls, 2.2 Internal Structure & fittings ‘Ths requirement applies to areas used for food handling cleaning, sanitizing & personal hygiene. All interior structures (including floors, walls, clings, doors, windows, partitions, overhead fistures, working surface, stairs, elevators, etc) shall be soundly constructed of materials that are durable, impervious to food particles, grease and water ‘with no toxic effect in intended use, shall be unable to provide pest harbourage, a fa as practicable; and be easily and effectively cleaned and where appropriate disinfected ‘Where appropriate, all junctions and corners should be rounded in processing areas to faclitate effective cleaning. Structures where lass breakage could result in the contamination of food, shall be constructed of alternative materials or be adequately protected, Im addition, following specific conditions are necessary to be met to protect the safety and suitability of fod: 1) Walls and partitions = shall be provided where they are necessary to protect food from contamination = walls shall havea smooth surface upto height appropriate to the operation sealed to prevent the entry of dirs, dust and pests; shall be ree from flaking paint or plaster finshed and maintained to prevent ‘the accumulation of dust, minimise condensation, and shedding of particles 1) Caings and overead tures callings shall be provided where they are necessary to protect food from contamination + sealed to prevent the entry of dirt, dust and pest = shall be free from flaking paint or plaster, finished and maintained to ‘minimize the accumulation of dust, condensation, mould growth, and shedding of particies, Noors shall be slaped appropriately to allow adequate drainage and cleaning, and rnonslippery, = shall be maintained in good repr and facilitate cleaning = _ shall withstand operations, cleaning materials and methods.1) Windows = shall be constructed to minimize the accumulation of dirt windows, roof vents or exhaust fans that open tothe external environment shall beftted with removable and cleanableinsect-proof serens; ~ where open windows would result in contamination, windows must remain Closed and fixed during operations ¥) doors shall have smooth, non absorbent surfaces ~ shall be elose-ting and with suitable precautions to prevent entry of pests. 3. Equipment & containers 3.1 Equipment, containers and other food contact surfaces that come in deeet contact with fod ') shall be hygienically designed, constructed, located and, if necessary, installed to ensure that they can be adequately cleaned, if necessary, disinfected and ‘maintained to avoid contamination of fod. 11) should be, where necessary, durable, movable or capable of being disassembled to allow maintenance, cleaning , disinfection, monitoring for offecive cleaning, pest control ii) shall be made of suitable material that is corrosion resistant non-toxl Impervious to grease, water and intended products as well as to cleaning or flushing agents |v) shall be kept in good order repair and condition as to minimize any risk of contamination shall be paced to achieve easy and effective cleaning of adjacent areas lke floors walls, elings and other surfaces, 32 Food contol and monitoring equipment Equipment used to cook, eat treat, cool, store ar freeze fod shall be designed to achieve the required food temperatures as rapidly as necessary to meet the food safety requirements, and maintain them effectively. Such equipment shall also be designed to allow temperatures to be monitored and controlled, Where necessary, such equipment should have effective means of controlling and monitoring humidity, airflow and any other characteristic ikely to havea detrimental effect onthe safety or suitability of food. 33 Containers fr chemicals and hazardous substances Containers for chemicals (eg. cleaning materials, lubricants, fuels boiler chemicals ete) or Ihazardous substances, shall be specifically identifiable and suitably constructed, cosable, rmade of impervious material, be easy to clean. and where necessary to disinfect Containers holding hazardous substances shall be closed when not in use, stored separately and lockable to prevent malicious or accidental contamination of fod,4 aa 42 0 Paclites/Utites ‘Water Supoly 1) Adequate supply of potable water (for example volume, temperature and pressure) shall be available to meet operational and cleanup needs. i) Water including ice oF steam (Including culinary steam) used as a product Ingredient or in contact with food of food contact surfaces or used for ‘equipment and plant cleaning shall be potable 1U) Potable water quality shall be as specified in the atest edition of BIS standard fon drinking water (IS 10500). Potable water shall be analysed at least semi annually to confirm that it meets the requirements of this standard Iv) Whereit is necessary to store water storage facilities shall be adequately ‘designed, made of fod grade material, cleaned periodically and malntained to prevent contamination, Records ofthe same shall be maintained ¥)_ Whore water fters are used, they shall be regularly changed or effectively maintained. ‘Recycled water used in processing oF as an ingredient shall not present risk of ‘contamination. It shall be ofthe same standard as potable water vil) Non potable water (for use in, for example, steam production, fre fighting & refrigeration equipment and other similar purposes where it wil not come in ‘ireet contact with food) shall have a separate system, Non-potable water systems shall be Identified and shall ot connect with, or allow reflux into, potable water systems. ‘Waste disposal and drainage Containers for holding waste should be of adequate size, made of impervious ‘materi leak-proof, cleary identified, easy to clean, and where necessary to disinfect shall be provided inthe promisos for collection of waste material. 11) Waste shall be segregated into wet and dry garbage and shall bo removed periodically 1) Ttshall be kept close, preferably foot operated or arrangements shll be made to prevent cross contamination like removal of waste after exch eyle of meal preparation t prevent microbial degradation fv) Drains shall be designed to meet expected flow loads, constructed so as to prevent accumulation or back flow of waste water. Drains should be located so that they can be ensly and effectively cleaned and inspected, ¥)—Drainage shall be equipped with appropriate traps to effectively capture vi) Wherever existing refuse stores shal be designed and managed in such a way asto enable them tebe kept clean and free form animals and pests. vii) Disposal of waste shall be done in a hygienic way in accordance with local rues ‘which ae enforced from time to time. 43 Cleaning 1} Adequate faites, suitably designated shall be provided for cleaning food, utensils and equipments.1) These facilities are tobe constructed of corrosion resistant materials be easy to lean and shall have an adequate supply of hot and cold potable water, where appropriate. Utensil and equipment cleaning and sanitizing facilites should be separated from food processing, storage, distribution and handling areas to prevent 44 Porsonne! hyglone and employee facies Personnel hygiene felts shall be avalable to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Such facilities shall besultably located & designate. ‘Adequate number, size and means of hygienic washing, drying and where required, sanitiing hands facility Including wash basins and a supply af hot and cold or suitable temperature controled water and/or sanitizer) shall be provided. Where necessary, the faclities designated for hand washing should be separate from facilites for washing fod, “They should idealy be located at the entrance ofthe fod processing storage, distribution and handling areas. ‘An adequate number of tllets of appropriate fygienic design each with hand-washing, drying and, where required, sanitizing facilis: shall be avalable and connected to an effective drainage system. Adequate charging faites for personnel shall be provided, ‘Tollets and change rooms shall not open directly into rooms in which food is handled and shall be maintained i a lean condition, Rest & refreshments areas, where provided and designated areas for storage and ‘consumption of fod by personnel shall be situated away from the production area so that ‘the potential for erass-contamination is minimized 45 Temperature control Depending on the nature ofthe fod operations undertaken, adequate facilities shal be available for heating, cooling cooking, refrigerating and freezing food, for storing refrigerated or frozen foods, monitoring & recording food temperatures, and when necessary, controling ambient temperatures to ensure the safety and suitability of fod. 46 Alrquality and ventilation Food premises shall have adequate natural and/ or mechanical ventilation including ai fers, exhaust fans to effectively remove fumes, smoke, dust, condensation, steam and vapours from the premises. Where temperature and/or humidity are deemed critical to ensure safety and sutablty of food, a control system shall be put in place and monitored Ventilation systems shall be designod and constructed so that air does not low from contaminated areas to clean areas and can be adequately maintained and cleaned, Sanitary conveniences are to have adequate natural or mechanical ventilation, 47 Lighting Adequate natural or artificial lighting shal be provided to enable the personnel to operate in a hygienic manner, Where necessary, lighting should not be such that the resulting colour is misleading, The intensity (hats, the lx level) should be adequate to the nature ofthe operationLighting fixtures shall be protected to ensure that food is not contaminated in case of breakages, 48 Storage facilites Where necessary, adequate faites forthe storage of fod, ingredients, packaging. non- food chemicals and hazardous substances (og, cleaning materials, lubricants, fuel) shall be provided. The food storage facitios shall b designed and constructed to: 1) provide protection from dust, condensation, waste, pest access and harbourage and other sources of contamination, 4i)_be dry, well ventilated and enable monitoring and control of temperature and humidity in storage areas where specified {4 be easy to mantain and clean. All materials and products shall be stored off the ‘oor and away from the wals to allow Inspection and pest contro activities to be carried out. Separate secure storage facilites for non-food chemicals and hazardous substances shall bbe provided. Such facilities shall be located where there 1s no possibility for cross- contamination of food oF food contact surfaces, 4.9 Compressed air and other gases Compressed air carbon dioxide, nitrogen and other gas systems wherever required used in manufacturing and/or filing shall be constructed and maintained so as to prevent 1, CONTROLOF OPERATION Food Receipt (Procurement ofraw materials and ingredients) 5.1. No yaw material or ingredient or any other material used in processing products Shall be accopted by a food business operator if is Imown to contain chemical, physical ‘or microbiological contaminants which would nat be reduced to an acceptable level by normal sorting and/or processing. 52. Packaged raw materials must be checked for ‘expry date best before’/ ‘use by’ dae, packaging integrity and storage conditions before accepting them and stored accordingly, 5.3. All raw materials or ingredients, where applicable, shall conform to the Regulations laid down under the Act. Raw materials or ingredients should be inspected and sorted before processing. The FBO shall have procedures in place to confirm thatthe incoming {ocd materials moet the documented specifications. This may be ensured through suppliercontrol, certificate of conformity, incoming inspection, testing, review of label for allergens ‘5.4 Records of raw material or ingredient or any other material used in processing a ‘wells thelr source of procurement shall be maintained for inspection and traceability. ‘55 Receiving temperature of potentially hazardous food must be SC or below: or 60°C for above, Receiving temperature of frozen food shall be -18 C oF below Records of the "receiving temperatures of potentially hazardous and frozen foods must be maintained, ‘56 Ingredients containing allergens should be clearly identified and stored to prevent ‘ross-contamination with ingredients and products not containing allergens and with other material and products 6. Food and packaging materials storage inluding warehousing 6.1 A food business shall store ood and packaging materials in appropriate areas for effective protection from dust, condensation, drains, waste and other sources of contamination during storage 62 Storage areas shall be dry and well ventilated, When storing potentially hazardous food, a food business must store it under temperature control (and humidity control where necessary) and Ifthe food is intended to be frozen, ensure that the food remains frozen during storage. Monitoring of temperature and/or humidity shall be applied in such 63 All materials and products shall be stored off the floor and with sulficint space between the material ad the walls to allow inspection, cleaning and pest control activites tobe carried ost. 64 All aw materials, food additives and lngrodlonts shall be stored in separate areas ‘rom packaging material, stationery haréware and cleaning materials, 466. Segregation shall be provided forthe storage of raw. processed, rejected, recalled or ‘oturned materials or products and shall be clearly marked 16.7 Tho storage of raw materials, ingredints, wore in-progress and processed / cooked ‘or packaged food products sll be subjected to FIFO (Pisin First ou),FEFO (First Expire First Out) To meet this adequate stock rotation systems should be in place. 6.8 Ingrodients and products containing allergens should be clearly identified and stored to prevent eross-contamination with ingredients and products not containing allergens.‘Food processing and preparation 74. Systoms shall be in place to prevent contamination of foods by freign bodies such as ‘las, metal shards from machinery and dust. In manufacturing and processing, suitable ‘detection or screening devices should be used where necessary. Procedures shall be in place for food handlers to follow in the case of breakage. Equally systems shall be in place 1 prevent contamination of foods by harmful chemical. 72 The Food Business shall develop and maintain the systems to ensure that that the time and temperature is controlled effectively where itis critical to the safety and suitability of food. Such controls shall include time and temperature of recelving processing, cooking, cooling storage, packaging, distribution, upto retail as applicable Such systems shall also specty the tolerable limits for time and temperature varations. ‘Temperature shall be appropriately monitored with temperature recording devices and records thereof shall be maintained. 73 Whenever frozen food / raw materials are used / handled / transported, adequate care shall be taken so that defrosted / thawed material are not refreezed for future use Personnel shall wash their hands before entering and may need to be required to put on clean protective clothing, 73 Surfaces, utensils, equipment, fixtures and fittings shall be thoroughly cleaned and where necessary disinfected after raw food preparation, particularly when meat and poultry has been handled or processed 74. Allergenie Contamination Presence of allergens listed in the Food Safety and Standards (Labelling) Regulations, 2017 must be identified n food ingredients and products and controls shal be putin place tw prevent their presence in foods where they are not labelled. Controls to prevent cross- ‘contact of foods containing allergens with otter foods shall be implemented eg, separate Storage fclities Where crose-contact cannot ‘be guaranteed, consumers’ chall be Informed. 75 Wherever steam is used direlly on food during processing, the steam shall made {rom potable water (refer 4.1) @ Food Packaging 8.1 The packaging design and materials shall provide protection forproducts inorder to prevent contamination, damage and accommodate required labelling as laid down under {he FSS Act & the Regulations there under, Only Food grade packaging materials shall be used. Packaging materials like aluminium, tin and plastic shall conform to the Indian standards as mentioned under the PSS Regulations,182 The food packaging materials shall be inspected before use to prevent using ‘damaged, defective or contaminated packaging, which may lead to contamination ofthe ‘product. The food business operator shall have effective procedures in place to confirm ‘that contaminated, damaged or defective reusable containers are propery cleaned and sanitized, repaired or replaced, as appropriate, before re-use 83. The packaging materials or gases where used, shall be non-toxic and shall not pose threat tothe safety and suitability of food under the specified conditions of storage and 84 Wrapping and packaging operations shall be carried out so as to avold contamination ofthe products. 9 Rework and contra of non-conforming products 94 Stored rework materials shall be protected from exposure to microbiological, chemical or extraneous matter contamination. 92 Rework shall be clearly identied and/or labelled to traceability records for rework shall be maintained. (eg, Product name, production date, shift line of origin, shel), low traceability. All 9.3 Where reworks incorporsted into a product as an “in-process” step, the acceptable ‘quantity, the process step and method of addition, including any necessary pre-processing, ‘stage, shall be defined. 9.4 Where rework activities involve removing a product from filed or wrapped pactages, controls shall be putin place to ensure the removal and segregation of packaging ‘materials and to avid contamination af the product with extraneous matter 10 Food Transportation 10.1 Conveyances andor containers used for transporting foodstuffs shall be kept clean and maintained in good repair and condition t protect fondstullsfrom contamination and shall be designed and constructed to permit adequate cleaning and/or disinfection, Where direct contact with food may occur, materials used in carrer construction should be ‘sultable for food contact. 10.2 Food prodiuets in conveyances and/or containers areto be so placed and protected as to minimize the risk af contamination.10.3 Where conveyances and/or containers are use for transporting anything in addition ‘tw foodstuffs or for transporting different foods a the same time, there shall be, where necessary, effective separation of products to preven cross-contaminatin, 10.4 Where conveyances and/or containers are used for transportation anything other than foodstuffs or for transporting different foods, there shall be effective cleaning between loads to avoid risk of contamination. 10.5 Bulk foodstus in liquid, granulate or powder form shall be transported in veceptacles and/or containers/tankers reserved for the transport of foodstufs. Such containers are tobe marked in acleary visible and indelible fashion, to show that they are used forthe transport of foodstll 10.6 Wherever necessary conveyances and/or containers used for transporting foodstuffs shall capable of maintaining foodstlls at appropriate temperatures and allow those temperatures to be monitored. For example Ingredients and products requiring refrigeration shall be transported and stored at $°C or less but not frozen. Frozen Ingredients and products. stall be transported and stored at temperatures which do not permit thawing (or example, below 0°C). 11 Food Traceability and recall 4124 The food business operator shall have a system for assigning codes or lot numbers to incoming materials, packaging materials and finished products, ete. This will help co identity products, 122 The FRO shall have a documented and effective product recall plan in place in accordance with the Food Safety & Standards (Food Recall) Regulations, 2017. Such a plan Shall allow the FBO to effectively locate all affected food products that may cause Potential threat to public health and enable the complet, rapid recall of the implicated lot ofthe product from the market, 123 Where a product has been recalled becuse of an immediate health hazard, other products which are produced under similar conditions which may also present a hazard to public health shall be evaluated for safety and may need tobe recalled. 124 Recalled products shall be eld under supervision until they are destroyed, used for purpases other than human consumption, determined to be safe for human consumption, ‘or reprocessed reworked na manner to ensure ther safety 12. Quality control 12.1 The food business operator shall have a quality control programme in plae to include inspection and. testing of incoming. in-process and finished products, Adequate infrastructure including a laboratory facility and trained and competent testing personnel should be availabe for carrying ou testing Calibration of laboratory equipments sll be122 Incase adequate in-house est felis are not available, a system shall bein place for testing these materials in an NABL accredited external laboratory/ laboratory notified by FSSA In ease of complaints or feedback on the produc, the food business operator shall, carry out the testing ether though their in-house) external accredited laboratories notified by FSSAI to ensure produet compliance to standards. 1123 fach category or typeof fnished food product shall be tested as per FSS standards & regulations 2011 atleast once in six months from an NABL Accredited or FSSAI notified Jaboratory. tis recommended to retain the control samples, til the end of hel ie UL, ESTABLISHMENT ~ MAINTENANCE AND SANITATION 13. Cleaningand sanitation 13.1 Food premises and equipment shall be maintained in an appropriate state of repair and cleanliness in order to function as intended, facilitate all sanitation procedures and prevent contamination of food suchas from metal shards, Raking plaster, food debris and 132 Cleaning shall remove food residues and dirt which may be 2 source of contamination. The necessary cleaning methods and materials will dapend on the nature ‘ofthe fod business. Disinfection may be necessary after cleaning 13.3 Cleaning and disinfection chemicals shall be food grade, handled and used carefully land in accordance with manufacturers’ Instructions, Tor example, using the correct Gilutions, and stored, where necessary, separated from food, in clearly identified Containers to avoid the risk of contaminating food 134 Cleaning procedures and methods Cleaning can be carried out by the separate or the combined use of physical methods, such ‘as heat, scrubbing, turbulent flow and vacuum cleaning or other methods that avold the ‘use of water, and chemical methods using detergents, alkalis or acids (leaning procedures should generally involve: + removing gross visible debs from surfaces; + applying detergent solution t loosen sll and bacterial lm (leaning); 1 rinsing with water (hot water where posible) to remove loosened soil and residues of detergent: + dry leaning or other appropriate methods for removing and collecting residues and ‘debris (may be needed in some operations where water enkances the isk of ‘microbiological contamination); and + where necessary, cleaning should be followed by disinfection with subsequent rinsing 135 Cleaning Methods and Programs ‘A cleaning and disinfection programmes shall be drawn wp, observed and records of the ‘same shall be maintained. The programme should ensure that all parts of the ‘establishment are appropriately clean, and shall include the cleaning. of cleaning ‘equipment‘The cleaning programmes shal specty ‘areas, tems of equipment and utensils tobe cleaned; ‘responsibilty for particular tasks {leaning method and frequency of cleaning, and ‘monitoring arrangements for checking effectiveness of cleaning (eg rough audits ‘or microbiological sampling and testing ofthe environment and food contact surfaces) 14 Maintenance 144 Preventive maintenance of equipment and machinery shall be caried out regularly fs per the instructions of the manufacturer A preventive maintenance (including ‘albration) programme must include all devices used to monitor and/or control food Safety hazards and cover the maintenance procedure, frequency and identifcation of the ‘person (and/ or external agency) responsible fr maintenance activity, 14.2 Corrective maintenance shall be carried out in such a vay that production on Adjolaing lines or equipment isnot t risk of contamination, 143 Temporary fixes when used shall not put product safety at risk and should be removed / permanently fixed in a timely manner {M44 Lubricants, heat transer fui or any ther similar material used shall be food grade ‘where theresa risk of director indirect contact with the product. 15. Pest Control Systems 15.1 Good sanitation, inspection of incoming materials and good monitoring can minimize the llkelhood of infestation and thereby limit the need for pesticides. 15.2 Preventing access Buildings shall be kept in good repair and condition to prevent pest access and to ‘eliminate potential breeding sites. Holes, drains and other places where pests are likely to {gain acess shall be kept sealed. Wire mesh screens, for example on open windows, doors And ventilators, will reduce the problem of pest enty. Animals, birds and pets shall be ‘excluded from the food premises. 153 Harbourage and infestation ‘Storage practices shall be designed to minimize the avalabilly of fod and water to pests. Food materials shall he stared in pest prof containers and/or stacked above the ground land away from wall, Where outside space is used for storage stored items shall be protected from weather or pest damage (eg, bird droppings). Where appropriate, refuse Shall be stored in covered, pestproof containers, Any potential harbourage, such a5 old, Tinused equipment shall ‘be removed Potential pest harbourage (eg burrows, undergrowth, stored items) shall be removed. Materials found to be infested shall be handled in such away sos to prevent contamination of other materials or products. 154 Monttoringand detection Establishments and surrounding areas must be regularly examined for evidence of infestation, Pest monitoring programmes shall include the placing of detectors and/or ‘raps in key locations to identity pest activity. A map of detectors and/or traps shall be‘maintained. Detectors and/or traps shall be designed and located so as to prevent potential contamination of materials, products or facilites. 155 Eradication Pest infestations shall be dealt with immediately by a competent person and without ‘adversely affecting food. safety or suitability. Treatment with permissible chemical, physical or biological agents, within the appropriate limits, shall be carried out by trained bperatives without posing a threat tothe safety or sltabiliy of food. The cause should be Identified and corrective action taken to prevent a recurrent problem, Reconis of pesticides/insectcides used shall be maintained to show the type, quantity and concentrations used; where, when and how applied, and the target pest 16 Waste disposal Management 16.1 Accumulation of food waste, non-edible by products and other refuse shall not be allowed in food handling or storage areas. Removal frequencies shall be managed to avoid ‘accumulation and overflow in food handling food storage, and other working areas and the adjoining environment except so far ass unavoidable forthe proper functioning of the business, witha minimum daily removal. 162 No waste shall be kept open inside the premise and shall be disposed as per local rules and regulations Including those for plastics and other non-eavironment friendly materials 163 Waste stores mustbe kept appropriately clean and fee of pests. 164 The disposal of sewage and eMuents (slid, qld and gas) shal be in conformity with standards laid down under Environment Protection Act, 1986 and the lca rules Wherever prevalent. |v, ESTABLISHMENT ~ PERSONAL HYGIENE 17 Health Status 174 Food handlers and empleyees of the establishment shall undergo a medical ‘eaaminaion by a registered medical practitioner annually to ensure that they are free from any infectious and other communicable dseases. record of these examinations shall be maintained, 1172 The employees in the food premises shall be inoculated against the enteric group of diseases as per recommended schedule of the vaccine anda record shal be maintained 18 lness and injuries 16:1 Personnel known, or suspected to he suffering from, orto be acarier ofa disease or illness likely to be transmitted through food, shall be prevented from handling food ot ‘materials which come in contact with food.18.2 Employees shall report the following conditions to the management for possible exclusion from food handling areas - jaundice, diarshoea, vomiting, fever, sore throat with fever visibly Infected lesions, (boils, cuts or sores) and discharges from eat, eye or nose. ‘Medical examination ofa food handle shall be carted out apart from the periodic medical ‘examination, ilinially or epidemiological indicated 183 tn food-handling areas, personnel with open cuts, wounds or burns shall be required to cover them with suitable water-proof dressings before starting operations. Any lost dressing must be reported to supervision immediately. The dressings should preferably be brightly coloured and metal detectable. 19° Personal Cleanliness 19.1, Food handlers shall maintain a high degree of personal cleanliness and shall wear work clothing, head covering, and footwear that Is it for purpose, clean and in good condition (eg, free from tears, rips or fraying material) Workwear shall provide adequate ‘overage to ensure that alr, beards, moustache, perspiration etc. cannot contaminate the product. 19.2 Where gloves are used for product cantact, they shall be clean and in good condition 19.3 Protective clothing mandate for food protection areas or hygiene purposes shall not ‘be used for any other purposes. 1944 All people entering food processing, storage, distribution and handling areas shall ‘wash thelr hands with soap and potable water followed by drying and sanitizing, where require: + ofore starting works + afterhandling chemicals; + after handling incompatible food products (for example, aw versus cooked or ‘eady-to eat) or contaminated materials; + after breaks; ‘+ after coughing or sneezing or blowing thelr nose; and + + after using toilet facilites. + after using telephone / ell phones, + after smoking in designated areas ec. and washing notices shall be posted at appropriate places 1955 Fingernails shall be kept clean without nail polish and trimmed, 20. Personal Behaviour 20.1 The FBO shall implement an effective personal hygiene programme that identifies hygienic behaviour and habits to be fllowed by personnel to prevent contamination of food,202 Any behaviour or unhygieni practices which ould result in contamination of food shall be prohibited in food processing, distribution, storage and handling areas. This includes smoking, chewing or eating sneezing or coughing yer unprotected food. spitting 20.3 Personal effects such as jewellery, watches, pins or other items should not be worn ‘or brought into food handling areas if they pose a threat tothe safety and sultabilty of food: 20.4 Food contact tools and equipments shall not be kept in personal lockers. 21 Visitors Generally Visitors shouldbe discouraged from going nsie the food handling areas, The Food Business shall ensure that visitors t ts food manufacturing processing or handling areas must wherever appropriate, wear protective clothing, footwear and adhere tothe all, the personal hypiene provisions envisage inthis section. \W ESTABLISHMENT’ PRODUCT INFORMATION AND CONSUMER AWARENESS 22. Productinformation & labelling All packaged food products shall carry a label and requisite information as per provisions ‘of Food Safety and Standards Act, 2006 and Regulations made there under so a to ensure that adequate and accessible information is available to next 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 (See Section 11). This should also include information that identifies food allergens in the ‘product as ingredients or where cross-contamination cannot he exchided as per FSS (Rood Tabeling) Regulations, 2011 23 Consumer awareness and complaint handling 24.1 Information shall be presented to consumers in such a way so as to enable them to ‘understand its importance and make informed choices. Information may be provided by laboliing or other means, such a5 company wobsites, education programmes and advertisements, and may include storage, preparation and serving instructions applicable tothe product. 282 The Food Business shal havea system to handle product complains with identified person or people responsible for receiving. evaluating, categorizing, investigating and Addressing complaints, Complaints shall be accurately categorized according to safety concerns and other regulatory concerns, such as labeling and shall be investigated by ‘ppropriately-trained technical personnel V, ESTABLISHMENT - TRAINING AND MANAGEMENT 24 Trrining 24.1 All personnel should be aware of their role and responsibility in protecting food from contamination oF deterioration. The Food Business operators shall ensure that all,Section V: Part IV of Schedule 4 - regarding (b) in prt 1, after item () seating to Sanitary & Hygienic Requirements for the retail mest shops the following tem sal be Inserted namely e) Sanitary and hygieni requirements for establishing a small slaughter house (which are under State Hsenoeegsaton) 1 General 1L1 No Objection Certificate fom the Municipality or Panchayat and State Pollution Cone Board t be obiained, 2, Premise Requirements 21 very such establshmenvSlughtr House shall make separate provision inthe slaughter hall for the slaughter of different species of animals and for different methods of slaughtez. After every type of operation, the slaughter house shal be cleaned, washed & sanitized, 22 The slaughter house shall have adequate separation between clean and dirty sections. “The roms and compartments whete edible products are handled shall be separate and stn from the rooms and compartments for iste products. 23. The slaughterhouse shall have a reception aeafesting arwfeirage with a failty of unloading ramp and shall have faites for watering and examining animal, slaughter roomful, ancillary accommodation and refigration fc 24 The lirge shall e adequate in size forthe numberof animals o belied. 25. Alte floors in nirae, slaughter hall work rooms sal be impervious and non-slippery ‘atrial 26 The intemal wale will be paved with impervious glazed tiles upto 1 meter height in ese ‘of small animal rursinants and $ meter height in eae of large ruminants. 2.7 Ceiling or ros shall be s0 constructed and finshed to minimize condensation, mould development, flaking and accumulation of dit. 28 The estiblishmens/Slaughtor Houses shall be so constructed and maintsined as 10 permit hygienic production easy cleaning & proper disposal of wasages. 29° Windows, doors and other openings should be fited with sereening which shall be fly root. 3. Falitesfood handlers have the necessary knowledge and skills to enable them to handle food hygienially, Those who handle strong cleaning chemicals or other potentially hazardous chemicals shouldbe instructed in safe handling techniques. 24.2 The Food Business shall ensure that all the fod handlers ae instructed and trained in food hygiene and food safety aspects along with personal hygiene requirements ‘commensurate with their work activities, the nature of food, it handling. processing reparation, packaging storage, service and distribution 24.3 Periodle assessments of the effectiveness of training as well as routine supervision and checks to ensure that food hypiene and food safety procedures are being carried out eectively. 24.4 Training programmes shall be routinely reviewed and updated wherever necessary. ‘Systems should be in place to ensure that food handlers remain aware of all procedures ‘necessary to maintain the safety and sultabilty of fod, Records oftrining shall be kept 25. Management and supervision 25. ‘The Food Business Operator shall supervise and monitor all operations appropriately. The type of supervision needed will depend on the size ofthe business, the ature of ts activities and the types of food involved. Managers and Supervisors should have the necessary knowledge and sks of food hygiene principles and practices to be able to judge potential hazards and take the necessary preventive ad corrective action &o remedy deficiencies 25.2The FBO management shall provide and maintain documented standard operating Procedure for FSMS systems compliance and its supervision at ste through records ‘/chechists on routine basis to control any possible hazards throughout supply chain Vil ESTABLISHMENT AUDIT, DOCUMENTATION AND RECORD KEEPING 26. Sel-evaluation and review 26.1. The FBO shall conduct a sol-cvaluation of the process to verify the effectiveness of the implemented food safety systom at periodic intervals though Internal and external audits or other mechanisms, but atleast once ina year. Necessary corrective actions based ‘on self evaluation results shall be taken 262 FHO should also undertake a complete review of the systems including self evaluation results, customer feedback, complaints, new technologies and regulatory ‘updates a periodic intervals, butatleast once in a year for continual provement, 27, Documentation and records 27. Appropriate documentation & records of processing, praduction and distributions shall be maintained in a legible manner, retained in good condition fora period of one year ortheshelF-ife ofthe product, whichever is more 27.2The important records that shall be maintained include incoming material checks, Inspection and testing, calibration of food safety equipments, water testing, operational controls (Such as temperature, pressure, time etc), product recall and traceability, storage, cleaning and sanitation, pest contol, medical examination and health status of food handlers, training eea4 32 33 34 as 36 aT 4 2 4B 44 as 46 47 “There shall be efficent drainage and plumbing systems and all drains and puters shall be propery and permanently insted. Thee shall be adequate provision for he disposal of slaughter house waste, The drainage system for blood shall be underground with fecilty for easy cleaning or a portable reseplacle with i. ‘A constant and sufficient supply of clean potable cold water with pressure hose pipes and supply of ot water preferably shall be made availabe in the slaughter hall during ‘working hours Both eld and hot water shale denis with separate colour Suitable and adequate faites shall be provided for persons working inthe slaughter house for changing and cleaning their footwear, cloths and cleaning their hands before ‘entering rooms used for the preparation and storage of meat ‘Adequate fits fo atrnes, tlt ad change rooms ee, shal be ensure, ball be mace available at convenient paces within the tion of knives and other equipment used in he slaughter Suitabie and sufficient faci slaughterhouse forthe trl rouse All slaughter house refuge and waste materials willbe dumped in pits that are suitably ‘covered as this material could be composted which can be used for manure purpose and ‘this wil preven its aoe o scavengers and protet envionment. Sanitary Practices All operations in connection withthe slaughtering, processing & preparation or pocking ‘of meatmeat feed progueis shall be eared out under srct hygiene cond portion ofthe establishmentsSlaughter Houses premises shall evr be used for $eepng purposes unless tis separated fom the abattoir by a wall very part of th internal surface ofthe walls and every pat ofthe floor and pavement ofthe laughter house sall be kep in good order and repair tall ime, $03 1 prevent the absorption therein of any blood or lguid refuse or ith which may be spied of ‘lashed thereon or offensive or noxious mater which may be deposited there in of trought into contact herewith and subsequently sanitized stably [very par of the internal surface above the oor or pavement of such slaughter house shall be wasted thoroughly wid hoc lime wash Every prt ofthe for or pavement ofthe slaughterhouse and every par ofthe internal surface of every wall on which blod or ligud refuse or filth may have been spilt or Splashed or with which any offensive or noxious matter have boon brought into contst luring the process of slughteing, dressing und cutig, shall be thoroughly washed and ‘leaned with water and sanitized within three hours efter the completion of slaughter, ‘Animals suspected of contagious or infctious diseases shall be segregated and Kept in ‘separate pens. ‘The slaughtering of en animal shall not be done inthe sight of other animals, The resing ofthe carcass shall nt be done on foo. [Rooms and compartments in which animals are slaughtered or any product is processed for prepared shall be kept sulfiienly fee fom steam, vapours and moisture and4a 49 410 42 an ‘obnoxious odours so 8 to ensure clan and hygienic operations. This will also apply ‘verbead strctre In those roars and compartments. All pats ofthe esablishments/Shughter Houses sal always be kept clean, adequately lighted and ventilated and shall be rogully cleaned, disinfected and deodorized. The Floorings shall be impervious and washed daily. Lime washing, colour washing or painting asthe case may be, shall be done atleast ance In every twelve months. The Toor, walls elings partion, pars, doors and other parts ofall structures shall be of such materials, consroton and finish hat they canbe readily ane thoroughly cleaned All yards, outhouses, stores and all aproaches to the establishments Slaughter Houses ‘hall always be kept clean and ina sanitary condition. Suitable and sufficient receptacles fumished with properly fted covers shall be ‘provided for collection and removal of ll garbage, fh and refuse from the slaughter house t convenient time to remove fom the slaughterhouse for dispose All blood, manure, garbage, fh or other refs from any animal slaughtered and the hie, ft viscera and ofl there from, shall be removed fom the sinughter house within 8 hours afer the completion ofthe slaughteing and in such & mannerand by soch means ‘as will not cause nuisance atthe premises or elsewhere, Every such vessel or receptacle Shall be thoroughly cleaned and disinfected immediately afer use and shall be kept thoroughly clean when notin actual use, “The inne side of the skin shall not be rubbed or caused to be rubbed upon the ground within any portion of the slaughter hall Hides and skins shall not be dragged within the Slaughter hal. [Byery practicable precautions shal be taken to exclude fies ats, mice and vermin fom the Slaughter Houses, The use of poisons for any purpose in rooms or compartnents ‘where any unpacked product is tored or handled is forbidden. Bntry of dogs, cats, bids ets prohibited ‘Water usd inthe Slaughter Houses shall be potable and suitable arrangements shall be made itbore well water is used for production of meat and meat producs. As required by the Tieensing authoriy, the water shall be got examined chemically and bacteriological bya recognized labora: ‘Flot meat’ meant for immediate sale noed not be stored in cool conditions It ean be transported in suitable a hygienic and sanity condition in clean containers with covers (ids) to the meat shops/eling units with adequate precautions to ensure that no ‘contamination or deterioration aks place. “The equipment and iting in slaughter hall except for chopping blocks, cutng boards and brooms shall be of such mateil and of such constuction a to enable them to be [pe clean, The implements shall be of mesa or other cleansable and durable material Personne Hypiene "No person suffering from infstous or contagious diseases shall be allowed 1 work in the Slaughter howse® reat processing unit. The workers shall be medically examined fnnoaly to ensure that dey are fee Irom infectious, contagious and oer diseases. A32 53 sa ot record of these examinations signed by a registered medical precttoner shall be ‘aintained for inspection. ‘The sta shall be inoculated agninst te enteric group of diseases once s year and a ceztficate there shall be kept for inspetion, Incase of an epidemic, all workers shouldbe inoculated or vecinated ‘The workers wosking in processing an preparation shal be provided wit proper aprons and head wears which shall be clean and td Stunning Animals ave slaughtered by being first stunned and then bled out Stunning ean be ‘effected trough asphyxating the animals wth carbon dioxide, shooting them wih a gun ‘ora captive bolt pistol, or shocking them with elcric eure. The equipment ued for stunning end slaugser shal be maintained in good worklag condtion and tha ‘operators inveved are wel tuned and have postive artude towards the welfare of ‘animale Note: in ease of ritual slaughter (Hilal and Kosher) only non-pentrating, percussive ‘mechanical stunning is pert ‘The following method of sunning shal be considered humane-— () Mechanical stunning of eatle may be eared out by one of three methods, captive bolt stunning, mushroom head percussive stunning and pneumatic percussive stunning. For cate, prcumatic suing shouldbe prefered and te optimum postin is tha the cent ofthe stunser should contact the animal at point of intersection of lines drawn fom the meal corners ofthe eyes and the base ofthe eas, The best postion for pigs is ‘on the midline just above eye level, withthe host directed down the line ofthe spinal cord. The optimum position for sheep and gat is behind the poll, aiming towards the angle of the jaw. IPan animal shows signs of regaining consciousness afer the iil stun, the ans must be immediatly killed by the use of «captive bot gun, (i) Bletricl stunning - Electrical Head Stanners may be preferred for sheep and goat where both electrodes are placed onthe head repion. Water bath electrical stunning may be used for poultry birds. A low and conolled voage must be maintained so thatthe Stunning will not damage the Rear and brain ox cause physical disability and death to the tnimals, The minimum cument level recommended for stunning are indicated inthe table below. slaughter (Halal and Kosher) every care must be taken that birds fi for human |#Note: In ease of tu do not die during electrical stunning, otherwise it snot considered to consumption, Species ] Minimums caren levels for Read-only) stunning Cate TSAmps Calves (Bovines of less than 6 monik | LOAmps of age)1 1 [Ps Amps Sheep and els 1 Amps ante OT Anos Broiler: - Tool Amps Takes TSO mir Amps i Stunning of pigs by exposure to eatbon dioxide (CO2) may be prefered. The concenzation of COP should be 90% by volume but shal ot be les than 0% by volume. Idzlly pigs should be expored for 3 minutes. Sticking should be done Jimmediately afr ext fom the gat chamber. Over-crowding of animals should be voided in he gas chamber Ante mort & Post mortem Inspection All animals shall be subjected to ante-mortm examination and Postmortem inspection by the authorised veterinarian The Veterinary Doctor shouldbe made available or deployed for the purpose by the concemed Panchayats! Munieipaities responsible for local adminiszation and may make_ deputation arrangements for avaling the services of fused Veterinary staf availabe wih the Animal Husbandry Dep, ofthe concerned StU, nthe county far meat inspection, Carasses, parts and the organs thereof found to be sound, wholesome, heathland fit for human consumption shall be marked as “Inspected and passed Humane Slaughtering methods shal bused fr slaughtering, Destruction of condernned carcasses, organs or parts thereof shal be cared out under the Alec supervision of the authorised veterinarian, ‘Water requirement “The water used shal be potable and be tested once in 2 month for microbiological & chemical quality. The management shal keep all the recods of water esting Plan waste disposal “The issues relited to ecofindly disposal of soll & liquid. waste Le. Sewage Treatment Pant & Effluent Treatment Plant shall be as per norms & standards presribed by CPCB {respective State Pollution Control Beards.Section VI: Part V of Schedule 4 — regarding (6) For part the following shal be subsituted, namely Pav Good tiygientcand Manufacturing Practices tobe followed by licensed Food Business (Operators engaged in catering o fod service operations Catering/ food establishment in which food is being handled, processed prepared, stored, distibuted and ultimately sold to the customers and the persons handling them should conform to the sanitary and hyplenle requirement, food safety measures and other standard as specified below shall lso be deemed tobe the ‘esponsibility ofthe food business aperstor to ensure adherence to the necessary requirement. ie inelides premises where publi i admitted for repse or for consumption of any food oF drink oF any place where cooked food is sold or prepared for sale, Ie includes (@) Eating Houses (b) Restaurant and Hotels {Snack Bars {@) Canteen and mess (Schools, Colleges Office Institutions) {e) Food Service at religious places (9 Rall and Flight catering (6) Hospital Catering (b) Bent eterings |. ESTABLISHMENT DESIGN & BACILITIES 1A Location & Surroundings 14,1 Food Establishment shall be located away from potential sources of environmental contaminants like smoke, chemical pollutants, objectionable odours that pose a serious threat to food safety In case there are hazards from environmental pollution, appropriate measures shall be taken to protect the food establishment from any potential contamination. 41.12 Food Establishment shall be located away from areas subject to flooding ‘unless suficient safeguards have been provided. 4.13 The surrounding areas of the establishment shall be kept clean, maintained fn good order and adequately drained to minimize any potential contamination from pests, water debris ete12. Promises and rooms 112. Construction, design and Layout ~ ‘The construction, design & layout of food premises shal: {iv} permit adequate maintenance, cleaning and/or disinfection, prevent any Potential contamination, and provide adequate working space for carrying outall tasks hygienically; ¥} to the exten that is practicable, nether permit the entry of pests nor provide harbourage for pests. vi)_be such tha the movement pattems of materials, products and people, and the layout of equipment, is designed fo protection against potential ¢ross-contamination Between and during operations by foodstufs 4122 Inernal Structure & tings ‘This requirement applies to areas used for food handling, cleaning, sanitizing &e personal hygiene. All interior structures (Including floors, walls, ceilings, doors, ‘windows, partitions overhead fixtures, working surface, tars, elevators ete) shall, be soundly constructed of materials that are Impervious to food particles, grease land water with no tose elect in intended use, shall be unable to provide post harhourage, a8 far as practicable; and be easily and effectively cleaned and where appropriate, disinfected. Where appropriate, al junctions and corners should be rounded in kitchen areas to faite effective cleaning, Structures wiere glass breakage could result in the contamination of food, shall be constructed of alternative materials orbe adequately protected, In addition, following speciic conditions are necessary to be met to protect the safety and suitablity of food: vii) Walls and partitions shall be made of materials that are non-absorbentand washable walls shall have a smooth surface up toa helght appropriate to the operation ~ sealed to provent the entry of dit, dust and pests; “shall be fve from flaking paint or plaster, nished and maintained to prevent the accumulation of dust, minimise condensation, and shedding of parsicles 1x) Ceilings and overhead fstures sealed to prevent the entry af dr, dust and posts; ‘hal be fee from flaking paint or plaster, fnished and maintained to ‘minimize the accumulation of dust, condensation, mould growth, and shedding of particles 2») oors + shall be sloped appropriate, to allow adequate drainage and ‘deaning and non-slippery, ‘hal be maintained in good repair ‘hall withstand operations, cleaning materials and methods x) Windows “shall constructed to minimize the accumulation of drtWindows, roof vents or exhaust fans that open to the external ‘environment shall be fitted with removable and cleanable insect proof sereens: ‘where open windows would result in contamination, windows must remain closed and fixed during preparation of food xi) Doors shall have smooth, non-adsorbent surfaces Sha be elose-iting and with suitable precautions to prevent entry of ests. In case of kitchens without doors, measures shall be taken (o> Drevent entry of pests Wi) food contact surfaces (Including working surfaces and surfaces of equipment) + shall ben sound condition, and easy to maintain. = shall be made of smooth, washable, corrsion-resistan, inert to detergents and disinfectants under normal operating conditions 13. Equipment & containers 13. Equipment and containers that come in direct contact with food: ¥) shall be hygienically designed, constructed, located and, if necessary, Installed to ensure that they can be adequately cleaned, if necessary, disinfected and maintained to avoid contamination of fod. vi) shall be made of impervious, non-toxic and corrosion resistant materials, that do not transfer odour or favour to food. They shal be durable, movable or capable of being disassembled to allow maintenance, Cleaning. disinfection, monitoring for effective cleaning pest contral vil) shall be kept in good order, repair and condition free from holes, cracks or erovices as ta minimize any risk of contamination viijshall be able to withstand frequent cleaning and disinfection or ‘operation |n) shall be placed to achiowe easy and effective cleaning of adjacent areas like oor, walls, clings and ether surfaces. 1.822 Food control and monitoring equipment Equipment used to cook, heat treat, cool, store, freeze or serve food shall be designed to achieve the required foad temperatures as rapidly as necessary to mect the food safety requirements, and maintain them effectively. Such equipment shall also be designed to allow temperatures to be monitored and controlled. Where recessary, such equipment should have effective means of controlling and ‘monitoring humidity, airflow and any other characteristic factor lkaly to have a detrimental effoct onthe safety or suitability of food. 1.33 Containers for chemicals and hazardous substances Contziners for chemicals (og, cleaning materials, Iubricants, fuels, pest contr chemicals ete) or hazardous substances, shall be specifealy identifable and Suitably constructed, elosable, made of impervious materia, be easy to clean, and ‘where necessary to disinfect. Containers holding hazardous substances shall beclosed when not in use, stored separately and lockable to prevent malicious or Accidental contamination of food. 14 Faclites/Utiities 144 Water Supply vi) Adequate supply of potable water (for example volume, temperature and pressure) shall be available to mest operational and needs. vi) Potable water shall be used for cocking. pre preparation, steaming food, raking ie cube and drinking purposes. ‘vuPotable water quality shall be as specified in the latest edition of BIS standard on drinking water (1S 10500), Potable water shall be analysed ft leat semi-annually to confirm that it meets the requirements ofthis standard In) Where it is necessary to store water, storage facilities shall be adequately designed, made of food grade material and maintained to prevent contamination x) Where water filters are used, they shall be regularly changed or cffectively maintained nli)Recycled water used in food preparation or for cleaning of food contact ‘surfaces shall not present risk of contamination. I shouldbe ofthe same standard as potable water iv)Non potable water (for use In, for example, steam production, Arefighting& refrigeration equipment and other smllar purposes where ‘twill not contaminate food) sall have a separate system. Non-potable ‘water systems shall be identified and shall not connect with, or allow refluxinto, potable water systems 142. Waste disposal and drainage vii) Containers for holding waste shall be in adequate size, made of impervious material lesk-proot, clearly identified easy to clean, and ‘here necessary to disinfect shall be provided in the premises for ‘collection of waste material 1x) Teall be kept closed, preferably foot operated. 1X) Drains shall be designed ro moet expected flow loads, constructed so as to prevent accumulation or back Naw of waste wate: Drains should be located so that they can be easly and effectively cleaned and inspected 1) Drainage shall be equipped with appropriate traps to effectively capture contaminants xi) Disposal af waste shall be done in a hygienic way in accordance with local rules which are enforced frm time te time. nil) Wherever existing, refuse stores are to be designed and managed in such a way a8 to enable them to be kept clean and free form animals, and pests, 143 Cleaning iv) Adequate flies, suitably designated shall be provided for cleaning food, wtenslis and equipment.¥) These facilites are tobe constructed of corrosion resistant materials, ‘be easy to clean and shall have an adequate supply of hot and cold potable water where appropriate. vv) Utensil and equipment cleaning and sanitizing falities should be separated from food processing, storage, distbution and handling areas to prevent contamination 1144 Personnel hygiene and employee facies Personnel hygiene facilities shall be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Such facies shall be suitably located & designated, Adequate numbers, size and means of hygienically washing, drying and where required sanitizing hands (including wash basins and a supply of hot and cold or suitable temperature controlled water and/or sanitizer) shall be provided. Where necessary, the facilities designated for hand washing should be separate from facilities for washing fod, ‘An adequate number of toilets of appropriate hygienic design, each with hand- ‘washing, drying and, where required, sanitizing faites; shal be available and ‘omnected to an effective drainage’ system. Adequate changing facilities for ‘personnel shall be provide. Toilets and change rooms shall not open directly int ‘rooms in which food is handed and shall be maintained ina clean condition. Rest & refreshments areas, where provided and designated areas for storage and ‘consumption of fod by personnel shal be situated away fram the food preparation area so thatthe potential for cross-contamination is minimized. 1.45 Temperature control Depending on the nature of the food operations undertaken, adequate faites shall be available for heating, cooling cooking, thawing, refrigerating and feczing food, or storing refrigerated or frozen foods, monitoring food temperatures and ‘when necessary, controlling ambient temperatures to ensure the safety and sultabiityof fod. 146 Airquaity and ventilation Food premises shall have adequate natura or mechanical ventilation ro effectively remove fumes, smoke, dust, condensation, steam and vapours from the premises Where temperature and/or humidity are deemed critical to ensure safety and stability of fod, a control system shall be putin place and monitored. Ventilation systems shall be designed and constructed so that air does not flow from contaminated areas to clean areas and can be adequately maintained and leaned. Sanitary conveniences are to have adequate natural or mechanical ventilation, 147 Lighting ‘Adequate natural or artifical lighting shall be provided to enable the personne! to operate ina hygienic manner. Where necessary, lighting should not be such thattheresulting colour is misleading The intensity (that is, the lux level) should be adequate tothe nature of the operation. Lighting fixtures shall be protected to ensure tat food is nat contaminated in case of breakages. 148 Storage facies Where necessary adequate facilities fr the storage of food, ngredionss, packaging, non-food chemicals and hazardous substances (eg cleaning materials, lubricants, fuels) shall be provided. The food storage facilities shall be designed and constructed to 1} provide protection from dust, condensation, waste, pest access and harbourage and ather sources of contamination 4 be dry, well ventilated and enable monitoring and control of temperature ‘and humidity in storage areas where spect {abe easy to maintain and clean All materials and products shall be stored ‘ff the oor and with suficient space tallow inspection and pest contol activities tobe carried out Separate secure storage facts for non-food chemicals and hazardous substances shal be provided. Such facilities shall be located where there is no possibilty for ‘ross contamination of food or food contac surfaces. 15 Establishment ~ Design & Facilites fr Temporary Premises 115.1Premize and structures established shall be sited, designed, constructed and kept clean and maintained in good repair Adequate measures shall be taken to avoid risks of contamination of food, harbourage of pests and animals, [Adequate facilites fr safe handling of fod and to maintala personal hygiene such a toilets for staff, ot an cold unning water, soap and clean towels for handwashing shall be made available. 4s.2Adequate arrangements for the hygienic storage and disposal of hazardous food and / or inedible substances and waste should be avalabe. 1, CONTROL OF OPERATION 21 Food Receipt (Procurement ofraw materials and ingredients) 2.1.1 Receiving of food must be done ata designated place ora specific platform, It ‘must be kept cleaned and where appropriate disinfected. 21.2 All packaged raw materials or Ingredients oF any product used in food preparation or for diret ennsumption must be procured fram FSSAI registered or licenced vendors, Such materials must be checked for ‘expiry date'/ “best befor'/ “use by date, packaging integrity and storage conditions belore accepting them and stored accordingly 2.1.3 Farm produce like vegetables, fruits, eggs et. must be checked for spoilage And accepted only in good condition 2.14 Non vegetarian and vegetarian items must be recelved separately: Nonfood ‘tems shall not be received a the same time when hgh risk food items are receive.2.15. The FBO should have procedures in place to confirm that the incoming food ‘materials meet the documented specifications (for example visual inspection upon receipt, cortifiate of analysis, laboratory testing review of label for allergens, supplier control} 2.16 Records of raw material or ingredient or any other material used in processing as well as their source of procurement shall be maintained for Inspection 21.7 Receiving temperature of high risk food must be SHC or below. Recelving temperature of frozen food shall be -18 or below. Such food should be ‘transferred as quickly fr storage in rooms maintained at the same temperatures. 22 Foodland packaging matertals storage 224 A food business shall store food and packaging/wrapping materials in Appropriate areas for eflective protection from dust, condensation drains, waste and other sources of contamination during storage 2.22 Storage areas shall be dry and wel ventilated When storing hgh risk fod, a food business must store it under temperature control (and humidity contral where necessary) and Ifthe food is intended to be frozen, ensure that the food ‘remains frozen during storage. Monitoring of temperature and/or humidity shall be applied insuch cases. 2.23 Rofigerated food of animal origin shall be stored ata temperature les than for equal to 49C Other raw materials requiring refrigeration such a5 fruits and ‘vegetables shall be stored a temperature allowing thei quality tobe maintained, Stored raw materials or ingredients shall be kpt in adequate conditions to avoid deterioration and protect them from contamination. 2.2.4 All materials and products shall be stored off the floor and with sufficient space between the material and the walls to alow inspection, cleaning and pest control activities tobe earried out. 225 As far as possible, store raw materials separately from semi-finished and fished products (eg ready-to-cook foods) to prevent cross contamination. Raw ‘meat, sh, poultry shall be Stored separately Also, there shal be a segregation of vegetarian and non- vegetarian food items. 226 All raw materlals, food addtives and Ingredients shall be stored in separate areas from packaging materials, stationery, hardware and cleaning materia. 22.7 The storage of raw materials, Ingredients, work-in-progress and processed cooked or packaged food products shall be subjected to FIFO (Fist in Firs out), FEFO (Fst Expire First Out), For this purpose, ultable date tagging of the tems shall be done. 2.28 Raw meat and other ingredients that neod to be transferred from their orignal packages shall be handled in a manner that they remain prohibited and with the original label of the product intact or the label to be transcribed in any ‘other form or any other method to ensure traceability of product.229 Ingredients containing allergens should be clearly identified and stored to prevent cross-contamination with Ingredients and products not containing allergens £22.10 Rejected food products shall be marked and kept away from access for ather 22.11 Hazardous substance Uke cleaning and sanitization chemicals, post controls chemicals, fuel, ete. shall be stored away from food handling area where there s a potential risk for contamination Such substances shall be adequately Iabelled with Information about thelr identity, use and toxiity. 23 Pre-preparation IRincludes activities lke washing of raw materials, cleaning cutting, peeling, mixing kneading, pasting, ec. 231 Pre-preparation area shall be clean, free of pests and rodents and in goad ‘state of repale All pre-preparation surfaces shall be Kept clean and sanitized before ‘handing food. 232 Raw materials shall be cleaned, washed In potable water: Fults and vegetables to be consumed raw shall be sanitized with 50 ppm chlorine before cutting, peeling and/or serving. 23.3. Different chopping boards, knifes and utensils shall be used for cooked & ‘aw food, vegetarian and non-vegetaran food 234, Surfaces coming in contact with food which include chopping boards, knife, peelers, utensils, ete shal be cleaned thoroughly and iT necessary disinfected ater using appropriate sanitisation techniques. Vegetarian cutting boards shall be sanitized with 50 ppm chlorine and non-vegetarian cuting board with 100 ppm ehlorine. 235. Pre-prepared food products being stored fr later use shall be date and time tagged 236 Thawing of Food - shall be done in such a way so as to minimise the risk of ‘growth of pathogenic microorganisms. Items being thawed shall be labelled with defrost date to indicate the beginning of second she ife After thawing, food must be consumed within 12 hours {) Mest, povltry and fish shall be thawed in rerigerstor at SHC oF in a 11) Shells, seafood and any such special product that need tobe thawed in ‘running water shall be done in potable running water maintained at 15°C orless. The thawing in running water shall not exceed 90 minutes LUD. Any other means of thawing apart from refrigeration, in running water and microwave isnot allowed. |v) Liquid coming from defrosting if posing threat/riskto health should be drained of adequately. '¥) Food ance thawed shall not be re-freezed for future use 24 Food preparation241 Cooking/processing/preparation shall be done only In food grade containers/ equipment taking adequate precastions to prevent contamination from foreign matter 2.42. Vegetarian food shall be cooked toa minimum of 604C for 10 minutes or 65°C for 2 minute core food temperature. Non vegetarian food must be cooked for 3 ‘minimum of 65HC for 10 minutes or 75°C for 13 seconds core food temperature 243 Allergenic Contamination - Presence of allergens eg. nuts, milk and cereal {grains must be identified in food Ingredients and products and control shall be put in place to prevent their presence in foods where they are not labelled, Contrls to prevent crose-contact of foods containing allergens with other foods shall be Implemented eg. effective segregation of foods containing allargens and other food items during food preparation is important. Where cross-contact cannot be ‘guaranteed, consumers shal be informed 2.444 Where cooking or frying of any kind is done, proper outlets for srmoke/steam like chimney, haus fan et. shall be provided 245 Cooked or soml processed high risk fod that isto be rorigeratd shall be cooled: - within 2 hours or less from 60°C to 21°C within a further 4 hours from 21°C to 5°. 2.46 In fying operations, only fats and oils suitable for cooking shall be used, Where cooking fats and ol are reused, they shall be assessed to ensure they are fit for purposes. Fat and oil quality should be verified periodically by checking the texture susponded particles and rancid. 25, Holding 254 Prepared food shall be held in clean food grade and whore necessary sanitized equipment. 252 Hot holding for vegetarian and non-vegetarian foods intended to be consumed hot shall be done at 65 and above 253 Desserts and foods intended to be consumed cold shall be held at SC or ‘plow. Frozen desserts must beheld at 18°C or ess. 26, Reheating 126 Reheating of food shall be done in such a way that the food is heated ‘uniformly and ¢ must be assured that care temperature of fod shall reach 75°C 262 Indirect heating method lke adding hot water or reheating under bain maire lor reheating under lamp are not permitid 2.63 igh sk food such as raw and cooked meat, ish, poultry, cooked gravies, et {hat ae reheated shall nt be cooled and reheated again for using second time 27 Food Display and Service 2.71. Food Portioning: Pottioning of food shall be done in strict hygienic Conditions, in clean and sanitized utensils. High risk food shall be portioned in arefrigerated area, f not should be held out of refrigeration for less than 30 minutes, In large scale food preparation, where cooked and refrigerated food cannot be divided into portions within 30 minutes, portion shall be carried out in an area with temperature 16-23 °C or below. The food product shall be served quikly or Stored at 5°C or below. 2.7.2. Prepared food shall be displayed/ served in clean, food grade and (where necessary) sanitized equipment, utensils, serving spoons, cutlery, et. and shal be kept covered, 2.73 ach ood item shall havea separate handling tool suchas lade, spoon tong, fete at the time of serving and there should be no direct handling of ready to eat food through bare hands, 2.74 Temperature of hot food to be displayed or served hot shall be maintained at {65 or above and cad food shall be maintained at SC or below: Temperate of frozen item at display or atthe time of serving shall be maintained at less than - 10 2.75 Hot food can be kept below 65°C for upto 2 hours but this can be done only ‘once, IFany food products lft fer that me it shal be reheated above 75*Cfor a ‘minimum contact time of 2 minutes ad put back to hot holding Such food shall not be reheated again. 2.76 Cold food canbe kept above 5°C but below 10 °C for upto 2 hours but this can ‘be done only once. If any food i le ater this, t shall be discarded. Dry savouries ‘an beat displayed at room temperature with the indication of use by date visible to 2.77 Cutlery crockery used of serving food shall be clean and sanitized. Disposable ‘serving plates cutlery and other tems such as stravy strrers, et. shall be clean and {ree from contamination. They shall be made from food grade material and dyes only, 2.7.8 Dispensing containers used for accompaniments at dining service like salt, ‘pepper saices et, shall be clean sanitized and shouldbe fee of frelgn matter and ‘ests While refling these containers, care skll be taken to avoid contamination 28 Food Packaging and wrapping 28.1. Packaging and wrapping material (wherever used) coming in contact with food shall be clean and of food grade in conformance with PSS packaging and labeling Regulations. 28.2 Tho food packaging/ wrapping matorals shall be inspected before use to prevent using damaged, defective or contaminated packaging, which may lead to Contamination of the product, 23 Wrapping and packaging operations shall be carried out 50 as to avoid contamination ofthe products, 2.0.4 Nothing shall be served/packaged/ wrapped in newspapers or any other such ‘material which isnot declared as fond grade. 29. Food Transportation291. Food transportation vehicle should be designed, constructed, maintained, cleaned and used in a manner that protects the food from contamination. Regular pest contro ofthese vehicles shall be done. 292. Any transport of food like carrying raw materials Into the food zone or ‘movement of semi processed or processed tems within the food zane or transport (of prepared food from one place to another shall be protected from pests, foreign ‘matter contamination and environmental polation 29.3 Food transport equipment that are intended tobe indirect contact with food products should be constructed with non-tosc food grade materials, which shall also be easy to clean and maintain, 29.4 High rsk hot foods shall reach the point of consumption within twe hours of preparation. Where food is tobe transported over longer periods of time, then the temperature during transport shal be maintained at 65°. Alternatively the food shall be first chilled to 5°C or below (as per Section 2.48 above) and chen transported with the temperature during transport maiatained at 5°Cor below. 295. All high risk food required to be served in chiled condition must be ‘maintained during transport at 5°C or below. transported at normal temperature, then the food shall be consumed within hours. 296 All frozen itoms must be taken only in freezer or such ice boxes maintaining required temperature Le -18° Cor below. 29,7 No wolley, tub or container which s used for carrying any other material like ‘rage, coal, chemicals, engineering or other supplies shall be used for transport food materials. 298 Food vans of caterers must be covered and should have proper locks to [prevent entry of rodents and pests and be protected against any other threat to food safety during transport. 2.99 Food and non-food products transported at the same time in the same vehicle shall be adequately separated (eg, Wrapped and packed) to ensure that ‘theres no risk of fod spillage or contact that may contaminate the food. 29.10 f afferent types of food are transported within a vehicle, precaution should be taken to avord cross contamination. For example, both raw meat and ready to catfood are transported atthe same time, they should be wrapped or kept separate covered and placed so that no cross contamination occurs. 2.10 Quality contrat 2.10.1 The food business operator shall havea quality control programme in place to include Inspection and testing of food products bi-annually and water samples annually being used for food production. Adequate infrastructure including a laboratory facility and tained and competent testing personnel should be available for earrying out testing, Calibration of laboratory equipments shall be done periodically2.102 In case adequate in-house test facilites are not available, a systam shall bein place for testing, these materials in an NABL accredited external laboratory/ laboratory notified by FSSAL. 2.103 Records of testing shall be maintained IM, ESTABLISHMENT MAINTENANCE AND SANITATION 34 Cleaning and sanitation {31.1 Food premises and equipment shall be maintained i an appropriate state of repair and cleanliness in order to function as intended and prevent contamination Gf food, suchas from metal shards, faking plaster, food debris and chemicals. 3.1.2 Appropriate measutes shall be taken when rooms, equipment and utensils are ‘leaned or disinfected in order to prevent contamination of the food eg by water Wwashing-up liquids or disinfection agents, 31.3 Cleaning and disinfection chemicals shall be non-toxi, handled and used Carefully and in accordance with manufacturers’ instructions, for example, using the correct dilutions, and stored, were necessary, separated from food, in clearly ‘denied containers to avoid the risk of contaminating foo. 31.4 The FBO shall havea schedule for cleaning ofthe food areas and equipment. ‘There shall be no stagnation of water in any food zone. Al spils and fond debris ‘must be cleaned after every session. Special focus shall be there in handling eiical areas ike kitchen exhaust to ensure oll dripping back into food process or product isavoided. 315. Equipment and utensils shall be cleaned as frequently as requleed and disinfected, wherever necessary. The necessary cleaning methods and materials. ‘wil depend on the nature ofthe food busines, Cleaning ean be earied out by the separate or the combined use of physical methods, such as heat, scrubbing. turbulent flow and vacuum cleaning or other methods and chemical methods using detergents alas or acids. Cleaning procedures generally involve i. Prescraping the wtensils and surfaces and rinsing with water to remove ost ofthe foo residues dirt and debris present |i. Washing with warm water and detergent by agitation to loosen the remaining food residues and dirt Ui Rinsing with clean water o remove the loosened residue and dirt IW. Where necessary, equipment can be sanitized using appropriate method. v. All dean and sanitized (where applicable) equipment and utensil shall be fried by evaporation and later Stored in a clean places barring access of dust and pests, 32 Maintenance 32.1. Asystem of planned maintenance shall be in place covering ll equipments that are critical to food safety. The maintenance programmes should cover the maintenance procedure, frequency and identification of the person (and/ or fexternal agency) responsible for maintenance activity, Any measuring oF‘monitoring devices used to monitor and/or control food safety hazards shal be calibrated at defined frequencies ora Teast once a year: 5322 Lubricants greases which come in contact with food shal be fod grade. 33. Pest Control systems 331 Suitable pest control programme shall be in place for controling. oF liminating the risk of pest infestation in the premises. The pest control programme shall identify the pests to be controlled, the area/locations where contra sto be applied, the method of control using permissible physical, chemical ‘or biological agents, the permitted dosage in case of chemicals agents, the schedale, responsibilities ete. This shall include use of insectocutors, taps and baits a= appropriate. Rodent traps, when used shall be in adequate number and mapped, Inseetocutors, when used shall be functional and the collection tray cleaned at gular intervals. 332. The post contro activities including past infestations shall be performed by trained and authorized personnel. These shal be continuously monitored for thet ffectiveness to ensure that there ae no signs of est infestation. Updated records of pest control measures taken and pest control contacts shall be avaliable shall be ensured that pest control chemicals or activity doesnot contaminate food. 333 Animals, birds and pets shall be excluded from the food premises. 34 Waste disposal Management 341 Accumulation of food waste, non-cible by products and other refuse shall ‘ot be allowed in food handling or storage areas. Waste shall be segregated into \wet and dry garbage. Arrangements shall be made to prevent cross contamination like removal of waste after each cycle of meal preparation to preveat microbial degradation Waste stores, if existing must be kept appropriately clean and free of pests 342. Disposal of waste shall be done in 2 hygienie way in accordance with local rules which are enforced from tim atime, IV, ESTABLISHMENT - PERSONAL HYGIENE 41 Health Stas {1.1 Food handlers and employces of the food establishment shall undergo a medical examination by a registered medical practioner annually to ensure that they are free from aay infectious and other communicable diseases. A record of these examinations shall be maintained 442 The employees inthe food premises shall be inoculated against the enteric group of diseases as por recommended schedule ofthe vaccine and a record shall be maintained. 42 Illness and injuries42:1 Personnel known, or, suspected to be suffering from, or to be a carrer of 2 disease or illness likely to be transmitted through food, shall be prevented from handling food or materials which come in contact with food 422 Bmployees shall report the following conditions tothe ‘management/supervisar for possible exclusion from food. handling areas — Jaundice larrhoea, vomiting, fever sore throat with fever visibly infected lesions, (bolls, ets or sores) and discharges from ear eye or nose. Medical examination of @ food tandler shall be earried out apart trom the periodic medical examination, If linically oF epidemiologclly indicated 423 In food-handling areas, personnel wth open cuts, wounds or burns shall be required to cover them with suitable waterproof dressings before starting ‘operations, Any lost dressing must be reported to supervision immediately. The

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