Diageo - FSSAI Checklist - Annexure I

Site name and address : Haryana Liquors Pvt. Ltd

Date of audit : 9-10/12/2019
Auditor name : Sumit Saxena

Task Help Text

NA NA

Ensure that Brandy should be obtained solely from the Brandy is an alcoholic beverage made by distillation of wine. Brandy
fermented juice of grapes may be aged or matured to possess aroma and taste characteristic of
brandy {Reg. 2.1}

Ensure that distillation should be carried out to a suitable NA

strength in such a way that the distillate has an aroma and
taste characteristics derived from the grapes used and the
constituents formed during fermentation

Attach the name of the fruit before the word Brandy in the NA
label

Attach the name of the fruit before the word Brandy in the Blended brandy is a mixture of minimum 2 per cent. of pure grape
label brandy with any other fruit or flower brandy or neutral spirit or rectified
spirit of agricultural origin. {Reg. 2.1.2}

Ensure that Blended Brandy should possess the NA

characteristic aroma and taste associated with brandy

Ensure that be made from alcoholic distillate obtained from NA

fermented molasses, jaggery (Gur), mash of cereals, potato,
cassava, fruits, juice or sap of coconut and palm trees,
mahua flowers or any other carbohydrates of agricultural
origin
Ensure that Gin should be clear and should not develop any NA
turbidity on dilution with water

Ensure that Gin should have the characteristic aroma and NA

taste associated with gin

Ensure that Rum should not contain any colouring matter NA

other than caramel

Prepare Rum from neutral, rectified, distilled spirit of NA

agricultural origin

Ensure that Rum without colour would be designated as NA

white rum

Ensure that Rum should have the characteristic aroma and NA

taste associated with Rum

Ensure that Blended malt or grain whisky should be a NA

mixture of at least 2 per cent from barley malt or grain
whisky, with neutral or rectified spirit

Ensure that Pot-still distilled spirit should be free from any NA

colouring matter except caramel, or natural color obtained
by ageing in oak or other suitable wooden barrel, and
finishing or infusing with wood chips.
Ensure that general requirement specified in Part 1 and NA
requirements specified in Table – 1 are complied with

Produce wine by wine by the partial or complete alcoholic Provided that a vintage wine is a wine made from grapes, at least 85
fermentation of the juice of fresh sound ripe grapes, per cent of which were grown in a particular year and labeled as such.
including grape juice concentrate, restored or unrestored A season's yield of wine from a vineyard is a vintage wine. {Reg. 3.1}
pure condensed grape must, and raisins

Ensure that Red wine is made from the grape varieties, red NA
or mixture of red and white

Ensure that the fermentation shall be carried out along with NA

the grape skin to allow extraction of colour and tannins,
which contribute to the typical color and flavor of the wine

Ensure that wine having pink colour produced during NA

fermentation with less contact time with skin will be called as
Rose wine, and shall conform to the requirement specified
for Red wine

Prepare white wine by the fermentation of white grapes or
from juice extracted after removal of skin of red grapes
Based on sugar content Table wine may be of the following types: (i)
Dry wine: Dry wine is a wine that contains 0.4 upto 0.9 per cent. sugar.
(ii) Medium dry wine: Medium dry wine is a wine that contains more
than 0.9 upto 1.2 per cent. sugar. (iii) Medium sweet wine: Medium
sweet wine is a wine that contains more than 1.2 upto 4.5 per cent.
sugar. (iv) Sweet wine: Sweet wine is a wine that contains more than
4.5 per cent. sugar {Reg.3.1.1.2}

Add the name of the fruit before the name of the Wine NA

Comply with general requirement specified in Part 1 and the NA

requirements specified in Table-2
Ensure that wine is clear with characteristic colour, taste,
bouquet and form of its type
Ensure that wine is preserved by pasteurization or by using
preservatives specified in Food Safety and Standards (Food
Product and Food Additives) Regulations, 2011 and shall be
free from coliforms and pathogenic microorganisms
Ensure that Water added in preparation of wine should not
be more than 30 ml per kg of grape or fruit
Comply with general requirement specified in Part 1 and the NA
requirements specified in Table-3
NA
Preservatives - "Preservative" means a substance which when added
to food, is capable of inhibiting, retarding or arresting the process of
fermentation, acidification or other decomposition of food. 1)
Classification of Preservatives: Preservatives shall be divided into
following classes : a. Class I preservative shall be :- (i) Common salt.
(ii) Sugar. (iii) Dextrose. (iv) Glucose Syrup. (v) Spices. (vi) Vinegar or
acetic acid. (vii) Honey (viii) Edible vegetable oils Addition of Class I
preservatives in any food is not restricted, unless otherwise provided in
the regulations including Appendix A. Provided that the article of food to
which a Class I preservative has been added conforms to the
specifications laid down in Chapter 2 of these regulations. b. Class II
preservatives shall be :- (i) Benzoic acid including salts thereof, (ii)
Sulphurous acid including salts thereof, (iii) Nitrates or Nitrites of
Sodium or Potassium in respect of food like ham, pickled meat, (iv)
Sorbic acid including its sodium, potassium and calcium salts,
propionates of calcium or sodium, lactic acid, and acid calcium
phosphate. (v) Nisin (vi) Sodium and calcium propionate. (vii) Methyl or
propyl Parahydroxy-Benzoate. (viii) Propionic acid, including esters or
salt thereof, (ix) Sodium diacetate, and (x) Sodium, potassium and
calcium salts of lactic acid. 2) Use of more than one Class II
preservative prohibited. (i) No person shall use in or upon a food more
than one Class II preservative: Provided that where in column (2) of the
table given in the regulation 3.1.4 (3) the use of more than one
preservative has been allowed in the alternative, those preservatives
may, notwithstanding anything contained in regulation 3.1.4 (3) of these
Regulations, be used in combination with one or more alternatives,
provided the quantity of each preservative so used does not exceed
such number of parts out of those specified for that preservative in
column (3) of the aforesaid table as may be worked out on the basis of
the proportion in which such preservatives are combined. Illustration.-In
the group of foods specified in Item 6 of the table given in regulation
3.1.4 (3) of these Regulations, sulphur dioxide or Benzoic acid can be
added in the proportion of 40 parts per million or 200 parts per million
respectively. If both preservatives are used in combination and the
proportion of sulphur dioxide is 20 parts per million, the proportion of
Benzoic acid shall not exceed the proportion of 100 parts per million. 3)
Wine may be amliorated by adding separately or in combination, dry
sugar or jaggery(not more than 20 per cent)before, during or after
fermentation {Reg. 3.2(iii)}
Ensure that beer should be clear (except wheat beer)with It shall be bottled or canned,and pasteurized or filter sterilized, except
characteristic colour, taste, bouquet and form of its type draught beer which may or may not be pasteurized or filter sterilized
{Reg. 4.3(i)

Ensure that Beer is free from coliforms and other pathogenic NA

microorganisms

Express Alcohol content as percent or by alcohol by volume NA

or as proof on the label

Mention the a statement of the approximate number of Note: For example in the case of a bottle of 750 ml beverage containing
standard drinks in the package on the label 8 per cent. alcohol, the number of standard drinks, accurate to the first
decimal place will be labeled as; “contains approximately 4.8 standard
drinks” {Reg.5.2}

Ensure that in case of imported alcoholic beverage Geographical indicators or names may be used on the label solely for
provisions of the Food Safety and Standards (Import) the products originating from that geographical region {Reg. 5.3}
Regulations, 2017, will apply

Ensure that Alcoholic beverage should not contain any NA

nutritional information on the label

Ensure that no health claim should me made on the label NA

Ensure that the label of a package of a beverage containing NA

more than 0.5 per cent alcohol by value should not use the
words ‘non-intoxicating’ or words implying similar meaning
Ensure that food containing alcohol must not be represented NA
in a form which expressly or by implication suggests that the
product is a non-alcoholic confection or non-alcoholic
beverage.
Ensure that the label of wine should also include the
following as specified in the help text
Mention the expiry date on the label and mention the date,
month and year of expiry in that order and it should be
precede by the words “Expiry date _____” or Use by
______”
Include “Contains sulfur dioxide or Contains sulfite” on the
label
Include non-vetarian logo on the label
Include Statutory warning on the label in english or in the
local language stating "CONSUMPTION OF ALCOHOL IS
INJURIOUS TO HEALTH. BE SAFE-DONT DRINK AND
DRIVE"
NA
the label on wine shall also include: i) Indicate the origin (country or
state) of wine and declare the amount of sugar. ii) List the name of
variety of grape or fruit used in descending order of quantity provided
such clam is made. iii) Declare the name of residues of preservatives or
additives present as such, or in their modified forms, in the final product
{Reg.5.9.1) In addition the label on wine may: i) Declare generic name
of the grape and its variety, or raw material used, geographic origin,
and vintage year, provided such claims are made. ii) Declare the name
of the place, or region, sub-region or appellation, if 75 per cent the
grapes come from that place. iii) Carry the name of a grape variety, the
wine is made from at least 75 per cent from that grape variety. iv) Carry
a date of vintage, if at least 85 per cent of the wine comes from that
vintage {Reg.5.9.2)
However, the manufacturer may use the expression “Best before” as
optional or additional information {Reg.5.10}
NA
NA
In case, respective states wish the same to be printed in their local or
regional language, the same shall be allowed without the need for
repeating the English version. Size of statutory warning shall not be
less than 3 mm {Reg.5.12}
(1) “Food Importer” means a Food Business Operator importing or
desirous of importing article of food into Indian territory, who is duly
licensed as Importer under the Food Safety and Standards (Licensing
and Registration of Food Businesses) Regulations, 2011 made under
the Act (Reg 2(1)(I))
Make an application for license, to the Central Licensing NA
Authority

Obtain import licenses from the Central Licensing Authority (1) No article of food shall be cleared from the custom unless it has a
before starting import of food article valid shelf life of not less than sixty percent at the time of import(Reg
3(2)) (2) For the purposes of sub – regulations (1) and (2), the Food
Importer shall register himself with the Directorate General of Foreign
Trade and possess valid Import-Export Code(Reg 3(3))

Make an application for registration, to the Directorate NA

General of Foreign Trade
Obtain valid Import-Export Code from the Directorate NA
General of Foreign Trade

Inform the Central Licensing Authority and the Authorized NA

Officer about the suspension, revocation or cancellation of
the certificate of Importer-Exporter Code not later than 3
working days from the date of such order of suspension,
revocation or cancellation
File an Integrated Declaration Form as specified by the
Customs
(1) The Form forwarded from Customs to the Food Import Clearance
System of Food Safety and Standards Authority of India shall be
processed in the following manner, namely:? (a) the Authorized Officer
shall scrutinize the Form and may seek clarification if required; (b) upon
satisfactory scrutiny, the applicant shall pay the fees as specified by the
Food Authority for scrutiny of documents, visual inspection and drawing
of sample; (c) where a single bill of entry is made up of articles of food
consignment consisting of multiple categories of articles of food,
inspection fee shall be paid for each category of articles of food; (d) the
Food Authority shall specify and review the inspection fee from time to
time; (e) on receipt of the fees, the Authorized Officer shall intimate the
details of date and time of inspection to the Food Importer to facilitate
the presence of the Food Importer or his Custom House Agent/
Authorized representative at the time and place of inspection(Reg 5(2))
(2)

Ensure to be present at the customs area at the appointed (1) If the Food Importer or his Custom House Agent is not present to
time to participate and facilitate visual inspection, assist in facilitate the inspection and sampling in spite of two opportunities
drawing of samples, if required, assist in the import having been granted, the Authorized Officer may refuse to grant further
clearance proceedings as instructed by the Authorized opportunity for inspection and sampling of the food consignment:
Officer or his representative and witness proceeding, sealing Provided that any further opportunity in this behalf may be granted by
of samples by the Authorized Officer or his representative the Chief Executive Officer or his authorized representative after levy of
and affix counter signatures on the sealed samples; and suitable fee on the Food Importer as may be specified by the Authority
make Online Payment of Rs. 2000/- along with the payment from time to time(Reg 5(4))
of lab testing fee;
Ensure not to import articles of food that is not transported,
or stored in optimal storage conditions of temperature and
hygiene, packaged and labeled as per the regulations
applicable to that particular article of food
Ensure to pack the food in such a manner that the
Authorized Officer has easy access to all of them for
inspection and sampling
(2) If there is no proper stuffing list in respect of article of food, the
Authorized Officer shall direct the customs officer to issue an order for
de-stuffing the container and facilitate the de-stuffing, in order to
facilitate inspection and sampling.(Reg 6(3)) (3) In case of imported
packaged food consignments, the following special dispensation on
labeling shall be allowed for the rectifiable labeling deficiencies at the
custom bound warehouse by affixing a single non detachable sticker or
by any other non detachable method next to the principle display panel
namely:? (a) name and address of the importer; (b) Food Safety and
Standards Authority of India’s Logo and license number, (c) Non-Veg or
Veg Logo (d) Category or sub category along with generic name,
nature and composition for proprietary food(Reg 6(4)) (4) In respect of
the rectifiable labeling deficiencies referred to in sub – regulation (4),
the Authorized Officer may pass an order directing the Food Importer or
his authorized agent to carry out the permissible labeling rectifications,
within a specified time in the customs area without altering or masking
the original label information in any manner(Reg 6(5))
NA
Submit declaration in Form 7 to the authority Refer attached copy of Form 7

Submit declaration in Form 8, regarding the captive or end Refer attached copy of Form 8 (1) Unless otherwise specified, the
use of the imported product to the Customs Department at customs authority need not to refer the imported articles of food to
the time of filing the bill of entry, declaring that the imported Food Authority for clearance if such articles of food are meant for the
articles of food is meant to be used by the importer for 100% following purpose, namely. export as per the extant instructions and
export or re-import of articles of food for export, and that no export rejected or re- imported articles of food meant for reexport of the
part thereof is supplied for domestic consumption Government ; b. the articles of food or ingredients or additives which
are being imported by the manufacturers or processors for their captive
use or production of value added products for hundred per cent
exports; or the consignments of articles of food or ingredients or
additives imported by the firms or companies for use of their sister
concerns or wholly owned subsidiary companies, to be used for
hundred per cent export production subject to a defined relationship
agreement between the two entities in this behalf; Explanation 1.- For
the purposes of clause (b) of sub – regulation 2, the importer shall
declare in FORM - 8 regarding the captive or end use of the imported
product to the Customs Department at the time of filing the bill of entry,
declaring that the imported articles of food is meant to be used by the
importer for hundred per cent export or re-import of articles of food for
export again as the case may be, and that no part thereof shall be
supplied for domestic consumption. Explanation 2.- The facility under
clause (b) of sub – regulation 3 shall not be applicable in the case of
trading entities, which do not import such items for their captive use in
view of the problems associated with traceability of the end-use of such
items.(Reg 7(3))
Submit declaration in Form 9 to the authority to the effect
that the imported articles of food is utilized for research and food:- (a) the import being undertaken by a licensed Food Importer; (b)
development purpose only
Submit declaration in Form 10 to the authority, stating the
compliance requirements, if any, specified by the custom
Refer attached copy of Form 9 (1) Other Conditions for the clearance of
declaration by the Food Importer in FORM – 9 to the effect that the
imported articles of food shall be utilized for aforesaid purpose only; (c)
not released into the domestic market or used for test marketing or
market research purposes(Reg 7(5))
Refer attached copy of Form 10 Other condition for clearance are:- (1)
(a) the exhibitor shall comply with the requirements, if any, specified by
the custom and the exhibitor shall declare this in FORM- 10; (b) The
food importer shall also submit a copy of the Registration or License or
Food Safety certificate issued by the Authorized Agencies of the
country of origin, in case the articles of food are proposed to be used
for tasting purposes; (c) The food products, included in the list of
prohibited items for import, of the Directorate General of Foreign Trade,
or specified by the Food Authority from time to time, shall not be
allowed to be imported for exhibition or tasting purposes; (d) all
products for exhibition shall bear an additional non-detachable label or
sticker stating: “For Exhibition purpose only” and “Not for sale”; (e) the
food importer may be permitted to affix additional label in the custom-
bonded warehouse, if not already affixed; (f) The importing exhibitor
shall maintain the bills of material? (i) of the items imported for
exhibition; (ii) of the items consumed for tasting purposes or destroyed;
(iii) of the items for re-export to the country of origin at the end of the
exhibition, fair or event and shall be liable to submit such details on
demand by the Authorized Officer; (g) There shall be a placard shall be
prominently displaying at the place of exhibition of such food items
stating ‘For Tasting Only’. (h) The unconsumed portion of the articles of
food, which have been opened for tasting, shall be destroyed after the
exhibition by the Food Importer as per the procedure (i) The unopened
and unconsumed articles of food shall be re-exported in securely
packed condition under intimation to the Authorized Officer by the Food
Importer(Reg 7(6))
Submit copy of the Registration or License or Food Safety NA
certificate issued by the Authorized Agencies of the country
of origin

Ensure that all products for exhibition bear an additional NA

non-detachable label or sticker stating: “For Exhibition
purpose only” and “Not for sale”
Affix additional label in the custom-bonded warehouse, if not NA
already affixed

Maintain bill of the material:- (i) of the items imported for NA

exhibition; (ii) of the items consumed for tasting purposes or
destroyed; (iii) of the items for re-export to the country of
origin at the end of the exhibition, fair or event and shall be
liable to submit such details on demand by the Authorized
Officer
Display placard at the place of exhibition of such food items NA
stating ‘For Tasting Only

Dispose the unconsumed portion of the articles of food, NA

which have been opened for tasting after the exhibition as
per the procedure
Ensure to re-export unopened and unconsumed articles of
food in securely packed condition under intimation to the
Authorized Officer
Submit declaration in Form 11 to the authority for the
clearance of food consignment
Refer attached copy of Form 11 (1) The Food Authority may allow the
clearance of food imports from a foreign country, exclusively meant for
consumption by the sportspersons of such exporting country.(Reg 7(7))
(2) The quantity of imported articles of food shall not exceed the bona
fide requirements for captive use or consumption by the persons
concerned of such exporting country for the duration of their stay or
event, whichever is earlier and the balance unconsumed articles of
food shall be re-exported to its country of origin by the Authorized
member of the delegation under intimation to the Authorized
Officer(Reg 7(8))
Ensure that no consignment of food articles is stored in a NA
manner that 1 type of articles of food come in contact with
other type of articles of food

Submit a Undertaking in Form 12 and obtain a provisional NA

no objection certificate from the authorized officer to the
importer to move the food consignment to a well-equipped
storage facility
Ensure sale only after clearance based on no objection
certificate
Provide 2 representative sealed samples from the same
batch along with a declaration stating that the articles of
food in the sealed container match with the representative
samples placed in the sample containers
NA
(1) Where the representative sealed sample referred to in clause (a)
with a manufacturer undertaking is not provided by the Food Importer,
the Authorized Officer is empowered to break open the seal and collect
a sample for lab analysis.(Reg 9(2)(b)) (c) The Authorized Officer may
collect a representative sample from the sealed container, for lab
analysis, wherever the provided sealed representative samples appear
to be doubtful.(Reg 9(2)(c ))
Submit a declaration in Form 13 allowing the Authorized
Officer to draw sample and issue provisional no objection
certificate to the customs
(1) The sealed sample of imported articles of food shall bear the
following information on the Label, namely:- a. code number of the
sample; b. date and place of collection; c. quantity of sample; d. name
of articles of food and category as per the Food Safety and Standards
(Food Product Standards and Food Additives) Regulations-2011. e.
name and quantity of preservative added while drawing the sample, if
any; f. name and signature of the Food Importer or his Custom House
Agent and; g. name and signature of the sender with official seal.(Reg
9(6))

Ensure that sealed sample of imported articles of food bear NA

the following information on the Label, namely:- a. code
number of the sample; b. date and place of collection; c.
quantity of sample; d. name of articles of food and category
as per the Food Safety and Standards (Food Product
Standards and Food Additives) Regulations-2011. e. name
and quantity of preservative added while drawing the
sample, if any; f. name and signature of the Food Importer
or his Custom House Agent and; g. name and signature of
the sender with official seal
Dispose of the sample and imported food article or re- NA
exported to the country of manufacture or origin within 30
days of being directed to do so by the Food Authority

Submit a recall plan as per regulations on food recall NA

procedures specifying the detail of contingency plan of
ensuring the traceability of the products in case of any
eventuality of risk associated with the food consignments
Comply with such order or direction issued in pursuance of NA
any provisions of these regulations
Obtain No Objection Certificate in Form 3, from the
Authorized Officer for import of food
Refer attached copy of Form 3 (1)The no objection certificate permitting
the import of food shall have the validity of thirty days of receipt of no
objection certificate within which the articles of food have to be taken
out by the Food Importer from the customs area and the period of
validity of no objection certificate for various types of articles of food
shall be reviewed by the Food Authority from time to time.(Reg 14(2))
(2) The Food Importer shall take effective steps to get the articles of
food released from the customs area within the period of validity stated
in the no objection certificate issued by the Authorized Officer failing
which they shall be deemed to be un- cleared articles of food.(Reg
14(3))
Take effective steps to get the articles of food released from • First Review Appeal: Rs. 2000/- will be charged (as per Regulation
the customs area within the period of validity stated in the no 15(2), Chapter XI of the Regulations); • Second Review Appeal to CEO:
objection certificate issued by the Authorized Rs. 5000/- will be charged (as per Regulation 15(2)(a), Chapter XI of
the Regulations);

Obtain non conformance report from Authorized Officer in Refer attached copy of Form 4
Form 4, specifying the grounds mentioned in these
regulations for refusal, wherever the clearance of the
imported food is refused, under his seal and signature
Dispose of the imported food consignment in accordance
with the provisions of the Customs Act, 1962
(1) However, the no food consignment shall be disposed off until the
period of limitation is over for filing of review application against the
order of the Authorized Officer: further in case of storage of articles of
food, the cost and expenses incurred in the storage of the articles of
food, in such cases, shall be borne by the Food Importer;(Reg 16(1)
(a)Proviso) (2) The Authorized Officer shall return the remaining sample
to the Food Importer or his Custom House Agent with
acknowledgement within a period of ten days from the date of issue of
no objection certificate;(Reg 16(1)(b)) (3) If the Food Importer fails to
collect the remaining parts of the sample, Authorized Officer shall
dispose of the sample in the manner specified by the Food Authority;
(Reg 16(1)(c )) (4) On receipt of non-conformance report, the remaining
parts of the sample shall not be released to the Food Importer or his
Custom House Agent and the same shall be retained in the safe
custody of the Authorized Officer for a period of thirty days: Provided
that if any review application or any legal processing is filed by the
Food Importer against the non-conformance report and the same is
pending, then the second part of the sample shall remain with the
Authorized Officer until the review application or any legal proceeding is
disposed of;(Reg 16(1)(d)) (5) In case, no review is filed and the
sample may pose risk to the public health the sample shall be disposed
of as provided in sub – regulation (7) of regulation 14; and(Reg 16(1)
(e)) (6) If no review application is filed by the Food Importer within the
specified period , from the date of receipt of the non-conformance
report or if the review is disallowed, the Authorized Officer may dispose
of the remaining part of the sample in the manner specified by the Food
Authority.(Reg 16(1)(f))
Kindly ignore this record. Kindly ignore this record. Kindly
ignore this record. Kindly ignore this record. Kindly ignore
this record. Kindly ignore this record. Kindly ignore this
record. Kindly ignore this record. Kindly ignore this record.
Kindly ignore this record. Kindly ignore this record. Kindly
ignore this record. Kindly ignore this record. Kindly ignore
this record. Kindly ignore this record. Kindly ignore this
record.
NA
Kindly ignore this record. Kindly ignore this record. Kindly ignore this
record. Kindly ignore this record. Kindly ignore this record. Kindly ignore
this record. Kindly ignore this record. Kindly ignore this record. Kindly
ignore this record. Kindly ignore this record. Kindly ignore this record.
Kindly ignore this record. Kindly ignore this record. Kindly ignore this
record. Kindly ignore this record. Kindly ignore this record.
“food grade” means material made of substances which are safe and
suitable for their intended use, and shall not endanger human health or
result in unacceptable change in the composition of the food or
organoleptic characteristics. "food business operator" in relation to food
business means a person by whom the business is carried on or owned
and is responsible for ensuring the compliance of this Act, rules and
regulations made there under.
Ensure the packaging material to be used as per the
General requirements mentioned in help text
Ensure that manufacturing of containers for packing or
storing the food products conforms to the Indian Standards
specified in schedule of this regulation
Ensure that sealing surface is free from hairline cracks and “package or container” means a pre-packaged box, bottle, casket, tin,
prominent seam marks
Ensure that the utensil or container made of metals, when N.A.
used in the preparation, packaging and storing of food is
deemed to render it unfit for human consumption when the
containers which are not properly tinned of copper or brass
are rendered unfit
Ensure that the packaging of food products is as per the
suggestive packaging materials list as provided in Schedule
of the regulation(See Help Text)
(1) Every food business operator shall ensure that the packaging
material used shall be in accordance with these regulations: Provided
where Indian Standards are not available, then relevant International
Standards may be complied with. (2) Any material which comes in
direct contact with food or likely to come in contact with food used for
packaging, preparation, storing, wrapping, transportation and sale or
service of food shall be of food grade quality. (3) Packaging materials
shall be suitable for the type of product, the conditions provided for
storage and the equipment for filling, sealing and packaging of food as
well as transportation conditions. (4) Packaging materials shall be able
to withstand mechanical, chemical or thermal stresses encountered
during normal transportation. In case of flexible or semi-rigid containers,
an overwrap packaging may be necessary. (5) Food products shall be
packed in clean, hygienic and tamper-proof package or container (6)
The sealing material shall be compatible with the product and the
containers as well as the closure systems used for the containers. (7)
Tin containers once used, are not re-used for packaging of food. (8)
Plastic containers of capacity 5 liter and above and Glass bottles, which
are reused for packaging of food, shall be suitably durable, easy to
clean or disinfect. (9) Printing inks for use on food packages shall
conform to IS: 15495. (10) Printed surface of packaging material shall
not come into direct contact with food products. (11) Newspaper or any
such material shall not be used for storing and wrapping of food. (12) In
case of multilayer packaging the layer which comes in direct contact
with food or layers likely to come in contact with food shall meet the
requirements of packaging materials specified in Schedule I, II and III of
these regulations. (13) The materials listed in Schedule I, II and III of
these regulations shall be compatible with their intended use as a
packaging material so as not to alter the quality and safety of the food
product. (14) Every food business operator shall obtain the certificate of
conformity issued by NABL accredited laboratory against these
regulations for the packaging material which comes in direct contact
with food or layers likely to come in contact with food to be used.
N.A.
barrel, case, pouch, receptacle, sack, bag, wrapper or such other
things in which an article of food is packed {Reg 2(e)}
N.A.
All Food Business Operators in the country will be registered Check for different licences viz FSSAI & other as applicable
or licensed in accordance with the procedures laid
down hereinafter;

(1) A Registration or license granted under these Check for different licences viz FSSAI & other as applicable
Regulations shall be valid and subsisting, unless otherwise
specified, for a period of 1 to 5 years as chosen by the Food
Business Operator, from the date of issue of registration
or license subject to remittance of fee applicable for the
period and compliance with all conditions of license.

(2) Any application for the renewal of a registration or Check if license has been renewed and if done it's compliance as per
license granted under these Regulations shall be made requirements.
in Form A or B of Schedule 2, as the case may be, not later
than 30 days prior to the expiry date indicated in the
license.
(1) Every licensee shall on or before 31st May of each year, Check the returns it's date of filing in Form D-1
submit a return electronically or in physical form
as may be prescribed by the concerned Food Safety
Commissioner, in ‘Form D-1’ provided in Schedule 2 of
these
Regulations to the Licensing Authority in respect of each
class of food products handled by him during the
previous financial year.

(2) Guarantee Every manufacturer, distributor or dealer Check for Form E being provided by organisation during dispatch.
selling an article of food to a vendor shall give either
separately or in the bill, cash memo, or label a warranty in
Form E. (Refer Form A for form of Guarantee)

1. Display a true copy of the license granted in Form C shall Comment on FSSAI license display.
at all times at a prominent place in the premises.
2. Give necessary access to Licensing Authorities or their Check if licensing authorities visit and authorisation process.
authorised personnel to the premises

3. Inform Authorities about any change or modifications in Check for any changes in the Organisation since receipt of FSSAI
activities /content of license. License and any changes done by the Organisatoin and its
communicaiton.

4. Employ at least one technical person to supervise the Identify the technical person in the Organisaiton.
production process. The person supervising the production
process shall possess at least a degree in Science with
Chemistry/Bio Chemistry/Food and Nutrition/ Microbiology or
a degree or diploma in food technology/ Dairy technology/
dairy microbiology/ dairy chemistry/ dairy engineering/ oil
technology /veterinary science /hotel management &
catering technology or any degree or diploma in any other
discipline related to the specific requirements of the
business from a recognized university or institute or
equivalent.

6. Ensure that no product other than the product indicated in Check the license & its scope and its actual applicability in the
the license/ registration is produced in the unit. Organisaiton.

7. Maintain factory's sanitary and hygienic standards and Check the verification of the Organisation as per FSSAI Schedule 4,
worker's Hygiene as specified in the Schedule - 4 according mention the last verification date and frequency.
to the category of food business.

8. Maintain daily records of production, raw materials Update the records you have verified during audit.
utilization and sales separately.

9. Ensure that the source and standards of raw material Check the Raw material contains COA and it's from FSSAI licensed
used are of optimum quality. Organisation.

10. Food Business Operator shall not manufacture, store or Comment as per requirement, location of drain, toilets, etc
expose for sale or permit the sale of any article of food in
any premises not effectively separated to the satisfaction of
the licensing authority from any privy, urinal, sullage, drain,
or place of storage of foul and waste matter.
11. Ensure Clean-In-Place systems (wherever necessary) Check the clean-In-Place system implemented by the Organisation.
for regular cleaning of the machine & equipments.

12. Ensure testing of relevant chemical and/or Comment on the product testings done by NABL accrediated labs with
microbiological contaminants in food products in accordance evidence you have checked.
with these regulations as frequently as required on the basis
of historical data and risk assessment to ensure production
and delivery of safe food through own or NABL accredited
/FSSA notified labs at least once in six months.

13. Ensure that as much as possible the required Comment on the temperatures conditions maintained for flavours used
temperature shall be maintained throughout the supply by the Organisation.
chain from the place of procurement or sourcing till it
reaches the end consumer including chilling, transportation,
storage etc.

14. The manufacturer/importer/distributor shall buy and sell Comment on few of the vendors & their FSSAI compliance.
food products only from, or to, licensed/registered vendors
and maintain record thereof.

Food Establishment shall ideally be located away from Check the exterior of the factory for contamination into this factory
environmental pollution and industrial activities that
produce disagreeable or obnoxious odour, fumes, excessive
soot, dust, smoke, chemical or biological emissions and
pollutants, and which pose a threat of contaminating food
areas that are prone to infestations of pests or where
wastes, either solid or liquid, cannot be removed effectively.

In case there are hazards of other environment polluting If contamination evident from environment, then control measures
industry located nearby, appropriate measures should be followed.
taken to protect the manufacturing area from any potential
contamination.
Environmetal Compliance The factory should have restricted entry

As far as possible, the layout of the food establishment shall The Organisation shall provide separate area for each activity.
be such that food preparation / manufacturing
processes are not amenable to cross-contamination from
other pre and post manufacturing operations like goods
receiving, pre-processing (viz. packaging, washing /
portioning of ready-to-eat food etc).
Floors, ceilings and walls must be maintained in a sound Walls & ceiling should be smooth for easy cleaning.
condition to minimize the accumulation of dirt,
condensation and growth of undesirable moulds. They
should be made of impervious material and should be
smooth and
easy to clean with no flaking paint or plaster.
Doors shall also be made of smooth and non-absorbent The doors shall be non-absorbant and easy for cleaning.
surfaces so that they are easy to clean and wherever
necessary, disinfect.

Ensure to have adequate and proper drainage and floor Slope in floor leading to clean drains.
should have proper slop to facilitate drainage and the
drainage should flow opposite to the direction of food
preparation / manufacturing process flow

Adequate control measures should be in place to prevent Drains shall be meshed from exterior opening.
insects and rodents from entering the processing area
from drains.

Windows, doors & all other openings to outside environment Windows with mesh and it should be cleanable.
shall be well screened with wire-mesh or insectproof
screen as applicable to protect the premise from fly and
other insects / pests / animals & the doors be fitted with
automatic closing springs. The mesh or the screen should
be of such type which can be easily removed for cleaning.

No person shall manufacture, store or expose for sale or Bifurcation from toilet & waste handling units.
permit the sale of any article of food in any premises not
effectively separated to the satisfaction of the licensing
authority from any privy, urinal, sullage, drain or place of
storage
of foul and waste matter.
Equipment and containers that come in contact with food No contamination from material of construction from equipments
and used for food handling, storage, preparation,
processing, packaging and serving shall be made of
corrosion free materials which do not impart any toxicity to
the food
material and should be easy to clean and /or disinfect (other
than disposable single use types).

Equipment and utensils used in the preparation of food shall Good condition of equipments.
be kept at all times in good order and repair and in
a clean and sanitary condition. Such utensil or container
shall not be used for any other purpose.

Every utensil or container containing any food or ingredient All equipments shall be covered to avoid dust.
of food intended for sale shall at all times be either
provided with a properly fitted cover/lid or with a clean gauze
net or other material of texture sufficiently fine to protect the
food completely from dust, dirt and flies and other insects.

No utensil or container used for the manufacture or Storage of utensil should not be sources of contamination.
preparation of or containing any food or ingredient of food
intended for sale shall be kept in any place in which such
utensil or container is likely by reason of impure air or dust
or any offensive, noxious or deleterious gas or substance or
any noxious or injurious emanations, exhalation, or
effluvium, to be
contaminated and thereby render the food noxious.

Equipment shall be so located, designed and fabricated that Equipments shall be clean & located for easy cleaning.
it permits necessary maintenance and cleaning functions as
per its intended use and facilitates good hygiene practices
inside the premise including monitoring and audit.

Appropriate facilities for the cleaning and disinfecting of Check for CIP system
equipments and instruments and wherever possible
cleaning in place (CIP) system shall be adopted.

Equipment and containers for waste, by-products and Waste bins to be easily identifiable
inedible or dangerous substances, shall be specifically
identifiable and suitably constructed.

Containers used to hold cleaning chemicals and other Cleaning chemical bottles shall be labelled.
dangerous substances shall be identified and stored
separately to prevent malicious or accidental contamination
of food.

If required, a waste water disposal system / effluent Check for handling of liquid waste, recommended for ETP.
treatment plant shall be put in place.
All items, fittings and equipments that touch or come in Check the quality of equipement, it should not add hazard to the food.
contact with food must be:
􀁺 kept in good condition in a way that enables them to be
kept clean and wherever necessary, to be
disinfected.
􀁺 Chipped enameled containers will not be used. Stainless
steel /aluminum / glass containers, mugs,
jugs, trays etc. suitable for cooking and storing shall be
used. Brass utensils shall be frequently provided with
lining.

Only potable water, with appropriate facilities for its storage Only potable water to be used for processing.
and distribution shall be used as an
ingredient in processing and cooking.

Water used for food handling, washing, should be of such Water used for food handling, washing should be safe.
quality that it does not introduce any hazard
or contamination to render the finished food article unsafe.

Water storage tanks shall be cleaned periodically and Check water storage tanks.
records of the same shall be maintained in a
register

Non potable water can be used provided it is intended only Non potable water used only for cleaning & should not contaminate the
for cleaning of equipment not coming in process.
contact with food, which does not come into contact with
food steam production, fire fighting & refrigeration
equipment and provided that pipes installed for this purpose
preclude the use of this water for other purposes and
present no direct or indirect risk of contamination of the raw
material, dairy products or food products so processed,
packed & kept in the premise.

Non potable water pipes shall be clearly distinguished from Non potable water supply shall be labelled / identified from process
those in use for potable water. water.

Adequate facilities for cleaning, disinfecting of utensils and Check the facility for cleaning & sanitation of equipments.
equipments shall be provided. The facilities must
have an adequate supply of hot and cold water if required

Food waste and other waste materials shall be removed Check use of waste bins, its identification, cleanliness, etc
periodically from the place where food is being
handled or cooked or manufactured to avoid building up. A
refuse bin of adequate size with a proper cover
preferably one which need not be touched for opening shall
be provided in the premises for collection of waste
material. This shall be emptied and washed daily with a
disinfectant and dried before next use.
The disposal of sewage and effluents (solid, liquid and gas) Waste disposal as per Pollution control board
shall be in conformity with requirements of
Factory / Environment Pollution Control Board. Adequate
drainage, waste disposal systems and facilities shall be
provided and they shall be designed and constructed in
such manner so that the risk of contaminating food or the
potable water supply is eliminated.

Waste storage shall be located in such manner that it does Check waste water handling
not contaminate the food process, storage
areas, the environment inside and outside the food
establishment and waste shall be kept in covered containers
and shall be removed at regular intervals.

Periodic disposal of the refuse / waste should be made Check the waste handling
compulsory. No waste shall be kept open inside
the premise and shall be disposed of in an appropriate
manner as per local rules and regulations including those for
plastics and other non environment friendly materials.
Personnel facilities shall include those for proper washing Proper hand wash facility with drier.
and drying of hands before touching food
materials including wash basins and a supply of hot and /or
cold water as appropriate; separate lavatories, of
appropriate hygienic design, for males and females
separately; and changing facilities for personnel and such
facilities shall be suitably located so that they do not open
directly into food processing, handling or storage areas.

Number of toilets should be adequate depending on the Number of toilets for both male & female.
number of employees (male /female) in the
establishment and they should be made aware of the
cleanliness requirement while handling food.

Rest and refreshments rooms shall be separate from food Rest room & refreshment room shall be separate.
process and service areas and these areas shall
not lead directly to food production, service and storage
areas.

A display board mentioning do's & don'ts for the workers Do's & Don't displayed in both English & local language.
shall be put up inside at a prominent place in
the premise in English or in local language for everyone's
understanding.
Design and construct the ventilation systems natural and /or Clean air ciruclation.
mechanical including air filters exhaust fans in such a way
so that air does not flow from contaminated areas to clean
areas

Natural or artificial lighting shall be provided to the food Good lighting & aritifical lights protected.
establishment, to enable the employees/workers to
operate in a hygienic manner. Lighting fixtures must
wherever appropriate, be protected to ensure that food is
not
contaminated by breakages of electrical fittings.

Ensure that All raw materials, food additives and Check of incomming raw materials.
ingredients, wherever applicable, should conform to all the
Regulations and standards laid down under the Act Records
of raw materials, food additives and ingredients as well as
their source of procurement should be maintained in a
register for inspection All raw materials should be checked &
cleaned physically thoroughly. Raw materials should be
purchased in quantities that correspond to storage/
preservation capacity Packaged raw material must be
checked for 'expiry date'/ 'best before'/ 'use by' date,
packaging integrity and storage conditions Receiving
temperature of potentially high risk food should be at or
below 5 0C Receiving temperature of frozen food should be
-18 0C or below. {Sche 4(Part II)(5.1)}

No raw material or ingredient thereof shall be accepted by Check of incomming raw materials.
an establishment if it is known to contain
parasites, undesirable micro-organisms, pesticides,
veterinary drugs or toxic items, decomposed or extraneous
substances, which would not be reduced to an acceptable
level by normal sorting and/or processing.

All raw materials, food additives and ingredients, wherever Raw materials, additivies and Ingredients sahll conform regulations.
applicable, shall conform to all the Regulations
and standards laid down under the Act.

Records of raw materials, food additives and ingredients as Records of sourcing of raw material records shall be maintained.
well as their source of procurement shall be
maintained in a register for inspection.
All raw materials should be checked & cleaned physically Raw materials shall be physically checked.
thoroughly.

Raw materials should be purchased in quantities that Purchase of raw material should be as per organisations capacity to
correspond to storage/ preservation capacity. storage.

Packaged raw material must be checked for 'expiry date'/ Packaged raw materials shall be checked for expiry date / best before /
'best before'/ 'use by' date, packaging integrity use by date & storage conditions.
and storage conditions.

Receiving temperature of potentially high risk food should be High risk food shall be received below 5 deg C.
at or below 5 0C

Receiving temperature of frozen food should be -18 0C or Frozen food shall be received at -18 deg C
below.

Store the food as specified in the attachment

Food storage facilities shall be designed and constructed to Proper storage of raw material to avoid pest incidences.
enable food to be effectively protected from
contamination during storage; permit adequate maintenance
and cleaning, to avoid pest access and accumulation.

Cold Storage facility, wherever required, shall be provided to Cold storage facility as required.
raw, processed / packed food according to
the type and requirement.
Segregation shall be provided for the storage of raw, Seggregation of raw material, proceed, rejected, recalled or returned
processed, rejected, recalled or returned materials products.
or products which will be distinguishably marked and
secured. Raw materials and food shall be stored in separate
areas from printed packaging materials, stationary,
hardware and cleaning materials / chemicals.

Raw food, particularly meat, poultry and seafood products Seggregation of raw material particularly raw meat, ingredients, work-in
shall be cold stored separately from the area progress, proceedproducts.
of work-in-progress, processed, cooked and packaged
products. The conditions of storage in terms of temperature
and humidity requisite for enhancing the shelf life of the
respective food materials / products shall be maintained.

Storage of raw materials, ingredients, work-in-progress and Maintenance of FIFO / FEFO raw material particularly raw meat,
processed / cooked or packaged food ingredients, work-in progress, proceedproducts.
products shall be subject to FIFO (First in, First Out), FEFO
(First Expire First Out) stock rotation system as
applicable.

Containers made of non-toxic materials shall be provided for Non-toxic container for storage of raw materials.
storage of raw materials, work-in-progress
and finished / ready to serve products. The food materials
shall be stored on racks / pallets such that they are
reasonably well above the floor level and away from the wall
so as to facilitate effective cleaning and prevent
harbouring of any pests, insects or rodents.

Sche 4(Part II)(5.3.1) - Food Processing / preparation,

packaging and Distribution.

The Food Business shall develop and maintain the systems Monitoring of time & temperature as required in food chain
to ensure that time and temperature are
controlled effectively where it is critical to the safety and
suitability of food. Such control shall include time and
temperature of receiving, processing, cooking, cooling,
storage, packaging, distribution and food service upto the
consumer, as applicable.

Whenever frozen food / raw materials are being used / Handling of frozen food in proper temperature & thawing prior to use.
handled / transported, proper care should be
taken so that defrosted / thawed material are not stored
back after opening for future use.

If thawing is required then only required portion of the food Thawing process to be adhered.
should be thawed at a time.
Wherever cooking is done on open fire, proper outlets for Exhaust provision in process area.
smoke/steam etc. like chimney, exhaust fan
etc. shall be provided.

Packaging materials shall provide protection for all food Labelling requirments to be met as per regulations.
products to prevent contamination, damage and shall
accommodate required labelling as laid down under the FSS
Act & the Regulations there under.

For primary packaging (i.e packaging in which the food or Food grade material to be used
ingredient or additive comes in direct contact with
the packaging material), only Food grade packaging
materials are to be used . For packaging materials like
aluminium
plastic and tin, the standards to be followed are as
mentioned under the FSS Regulations and rules framed
there under.

Packaging materials or gases where used, shall be non- If gases are used, it should be non-toxic.
toxic and shall not pose a threat to the safety and
suitability of food under the specified conditions of storage
and use.

All critical links in the supply chain need to be identified and Prevention of food spoilage during transport.
provided for to minimize food spoilage during
transportation. Processed / packaged and / or ready-to-eat
food shall be protected as per the required storage
conditions
during transportation and / or service.
Temperatures and humidity which are necessary for Monitoring of temperature and humidity whereever needed.
sustaining food safety and quality shall be maintained.
The conveyances and /or containers shall be designed,
constructed and maintained in such manner that they can
effectively maintain the requisite temperature, humidity,
atmosphere and other conditions necessary to protect food
conveyances and / or containers used for transporting /
serving foodstuffs shall be non toxic, kept clean and
maintained
in good condition in order to protect foodstuffs from any
contamination.
Receptacles in vehicles and / or containers shall not be Dedicated vehicle for food material transport.
used for transporting anything other than foodstuffs
where this may result in contamination of foodstuffs. Where
the same conveyance or container is used for transportation
of different foods, or high risk foods such as fish, meat,
poultry, eggs etc., effective cleaning and disinfections shall
be carried out between loads to avoid the risk of cross-
contamination. For bulk transport of food, containers and
conveyances shall be designated and marked for food use
only and be used only for that purpose.

A detailed Standard Operating Procedure (SOP) for the SOP for processing of food, packing, despatch and storage will be
processing of food as well as its packing, despatch and developed.
storage will be developed for proper management which in
turn would help in identifying any problem and the exact
point,
so that damage control would be faster.
The Food Business shall ensure that technical managers Supervisors should have appropriate qualification.
and supervisors have appropriate qualifications,
knowledge and skills on food hygiene principles and
practices to be able to ensure food safety and quality of its
products,
judge food hazards, take appropriate preventive and
corrective action, and to ensure effective monitoring and
supervision.

A well equipped, laboratory for testing of food materials / Well equiped lab inside the premise.
food for physical, microbiological and chemical
analysis in accordance with the specification/standards laid
down under the rules and regulations shall be in place inside
the premise for regular / periodic testing and when ever
required.

In case of any suspicion or possible contamination, food Testing of food prior to dispatch.
materials / food shall be tested before dispatch from the
factory.
If there is no in house laboratory facility, then regular testing Product testing shall be done by NABL accrediated lab.
shall be done through an accredited lab notified by FSSAI .
In case of complaints received and if so required, the
company shall voluntarily do the testing either in the inhouse
laboratory or an accredited lab or lab notified by FSSAI.

A periodic audit of the whole system according to the SOP Periodic audit shall be done for GMP / GHP system compliance.
shall be done to find out any fault / gap in the GMP / GHP
system.

Appropriate records of food processing / preparation,
production / cooking, storage, distribution, service, food
quality, laboratory test results, cleaning and sanitation, pest
control and product recall shall be kept and retained for a
period of one year or the shelf-life of the product, whichever
is more.
Records of food processing/preparation, production, storage,
distribution, service, food quality, laboratory test results, cleaning &
sanitation, pest control and product recall shall be retained for 1 year or
shelf-life of product whichever is more.

A cleaning and sanitation programme shall be drawn up and Cleaning & Sanitation program shall be drawn up.
observed and the record thereof shall be
properly maintained, which shall indicate specific areas to
be cleaned, cleaning frequency and cleaning procedure to
be followed, including equipment and materials to be used
for cleaning. Equipments used in manufacturing will be
cleaned and sterilized at set frequencies.

Cleaning chemicals shall be handled and used carefully in Handling of cleaning chemicals with identification.
accordance with the instructions of the
manufacturer and shall be stored separately away from food
materials, in clearly identified containers, to avoid any
risk of contaminating food.

Food establishment, including equipment and building shall Good infrastructure to avoid pest entry.
be kept in good repair to prevent pest
access and to eliminate potential breeding sites. Holes,
drains and other places where pests are likely to gain
access
shall be kept in sealed condition or fitted with mesh / grills /
claddings or any other suitable means as required and
animals, birds and pets shall not be allowed to enter into the
food establishment areas/ premises.
Food materials shall be stored in pest-proof containers Products stacked away from wall & above the floor.
stacked above the ground and away from walls.

Pest infestations shall be dealt with immediately and without Pest control to be done with permissible chemcial agents & records of
adversely affecting the food safety or pesticide used with dates to be maintained.
suitability. Treatment with permissible chemical, physical or
biological agents, within the appropriate limits, shall be
carried out without posing a threat to the safety or suitability
of food. Records of pesticides / insecticides used
along with dates and frequency shall be maintained.

Personnel known, or believed, to be suffering from, or to be Periodic health checkup to be done.

a carrier of a disease or illness likely to be
transmitted through food, shall not be allowed to enter into
any food handling area . The Food Business shall
develop system, whereby any person so affected, shall
immediately report illness or symptoms of illness to the
management and medical examination of a food handler
shall be carried out apart from the periodic checkups, if
clinically or epidemiologically indicated.

Arrangements shall be made to get the food handlers / Yearly medical examination report.
employees of the establishment medically
examined once in a year to ensure that they are free from
any infectious, contagious and other communicable
diseases. A record of these examinations signed by a
registered medical practitioner shall be maintained for
inspection
purpose.
The factory staff shall be compulsorily inoculated against the Vaccination for enteric group to be done.
enteric group of diseases as per
recommended schedule of the vaccine and a record shall be
kept for inspection.

In case of an epidemic, all workers are to be vaccinated In epidemic conditions all workers to be vaccinated.
irrespective of the scheduled vaccination.

Food handlers shall maintain a high degree of personal Clean cloths & PPE during work & good hygiene practices to be
cleanliness. The food business shall provide to followed.
all food handlers adequate and suitable clean protective
clothing, head covering, face musk, gloves and footwear
and the food business shall ensure that the food handlers at
work wear only clean protective clothes, head covering and
footwear every day.

Food handlers shall always wash their hands with soap and Wash hand regularly
clean potable water, disinfect their hands
and then dry with hand drier or clean cloth towel or
disposable paper at the beginning of food handling activities
immediately after handling raw food or any contaminated
material, tools, equipment or work surface, where this
could result in contamination of other food items or after
using the toilet.

Food handlers engaged in food handling activities shall No smoking or spitting

refrain from smoking, spitting, chewing, sneezing
or coughing over any food whether protected or unprotected
and eating in food preparation and food service areas.

The food handlers should trim their nails and hair Nails trimmed and wash their hands.
periodically, do not encourage or practice unhygienic
habits while handling food.

Persons working directly with and handling raw materials or Check the clealiness of staff
food products shall maintain high standards
of personal cleanliness at all times. In particular:
they shall not smoke, spit, eat or drink in areas or rooms No eating and drinking in process & storage area.
where raw materials and food products are
handled or stored;

wash their hands at least each time work is resumed and Regularly wash their hands
whenever contamination of their hands has
occurred; e.g. after coughing / sneezing, visiting toilet, using
telephone, smoking etc.

avoid certain hand habits - e.g. scratching nose, running Good Hygiene behaviours to be followed.
finger through hair, rubbing eyes, ears and
mouth, scratching beard, scratching parts of bodies etc.-
that are potentially hazardous when associated with
handling food products, and might lead to food
contamination through the transfer of bacteria from the
employee to product during its preparation. When
unavoidable, hands should be effectively washed before
resuming work after such actions.

Visitors Restricted entry to process area for visitors.

The Food Business shall ensure that visitors to its food Control on visitors.
manufacturing, cooking, preparation, storage
or handling areas must wherever appropriate, wear
protective clothing, footwear and adhere to the other
personal hygiene provisions envisaged in this section.

All packaged food products shall carry a label and requisite Check the label of the product meets the labelling requirments of
information as per provisions of Food Safety and Standards FSSAI regulation.
Act, 2006 and Regulations made there under so as to
ensure that adequate and accessible information is available
to the each person in the food chain to enable them to
handle, store, process, prepare and display the food
products safely and correctly and that the lot or batch can be
easily traced and recalled if necessary.
The Food Business shall ensure that all food handlers are Food handler shall have necessary knowledge and skills
aware of their role and responsibility in protecting
food from contamination or deterioration. Food handlers
shall have the necessary knowledge and skills which are
relevant to food processing / manufacturing, packing, storing
and serving so as to ensure the food safety and food quality.

The Food Business shall ensure that all the food handlers Training on food hygiene and food safety.
are instructed and trained in food hygiene and food safety
aspects along with personal hygiene requirements
commensurate with their work activities, the nature of food,
its handling, processing, preparation, packaging, storage,
service and distribution.
Compliance
Status Observation Remarks
(C/NC/NA)

NA

NA

NA

NA

NA

NA

NA
NA

NA

Caramel only used for Rum

NA
colouring.

NA GENA report verified.

NA

NA Sensory evaluation verified.

NA

NA
NA

NA

NA

NA

NA

NA

NA

NA
NA

NA

NA

NA
NA

NA

NA

NA

NA

NA

NA

NA
NA

NA

NA

NA

NA

C
Verified labels Finished bottle
labels.

NA
NA

NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA

NA
NA
NA

NA
C

Bottles are held in monocartons

finally packed in Cartons. All
cartons and monocartons were
tested for strength. Caps
sealing were done by
automated machine. Printing
inks complied with standards.

Verified bottled passed through

C
the final inspection.

Verified bottled passed through

C
the final inspection.

NA

C Packaging is GRAS.
 Central Manufacturing License
No.10015064000569, valid till
6th May 2020.
Factory License No. KNL-
ONLINE-CHD-H-23 valid till
30th Dec 2019.
Underground Water CWG
C License No.
CGWA/IND/Proj/2016-151-R
valid till 5th May 2019, applied
for new license, checked
application was submitted wth
completion on 8th Mar 2019.
Boiler, Air and Effluent licenses
checked and were valid.

Original license valid for 5

C
years, still valid.

Original license still valid

D-1 was filed on 26/04/2019.

C
Excise and Permits were being
attached with the dispatch.

The Factory has displayed the

C license at Training Office,
Bottling Plant.
 No FSSAI personnel have
visited since 6th Jan2017,
however, various government
C officials have visited and their
records were seen in the entry
register and follow all the
processes.

No changes were observed in

C
the process or premises

Mr. Y. K. Deshwal was the

technical person, is a Science
C graduate and has spent more
than 32 years in the same
business.

There is no other product

produced for sale as food
C (beverage) from the unit, the
saleable byproducts are non-
food purposes.

The FSSAI Schedule was

audited by Mr. Arun Kumar on
C 12th Sep 2019 and
observations were discussed in
the MRM on 22nd Nov 2019.

Daily cleaning checklist, CIP

record, Receiving Record, End
of Line Bottling Record, Pest
C Control Record, Training
Records and Preventive
Mainteance Records were
checked.
HBS 268, 265 and 349 was
verified purchased from USL
C Nashik and CoA no.
F08/19/0656 and FSSAI
License 1001402200268.
No sections or areas of
processing, production or
packaging, including storage,
C
were near or being affected by
urinals, sullage, drain or
stagnation.
 Fermentors, Blending tanks and
C Distil columns were being
cleaned by a CIP system.

DM water was tested by

Haryana Test House on
25/10/19 and 12/04/19 with
acceptable chemical and
microbiological results against
C IS10500. The lab is NABL
certified. ENA was also tested
by the same lab on 25/10.2019
with Ethanol as 97.2% against
min 96% and nil aldehydes or
methanol.

There was no product that was

supposed to be maintained at a
controlled atmospheric
condition, or temperature. The
Yeast being used was dry, the
flavours and additives, caramel
C
were required to be stored at
room temperature and the
storage of water was at ambient
temperature, and the storage of
ethanol was also at ambient
temperature.

FSSAI License checked for IFF

C
(caramel and falvours).

No such environmentally
polluting areas were found
surrounding the unit. No foreign
contaminating fumes were
C
observed from the vicinity. No
entity in the proximity was
dumping their waste or effluent
around or inside the premises.

NA
 The factory has boundaries
heighted up to avoid any
unwanted entry to the unit,
however, dogs and puppies
were seen inside the Unit.
NC
Pigeons were seen inside the
areas. Walls of the Packaging
Material Store and Finished
Goods Godown were termite
infested.

All the critical / high risk areas

like the Bottling and Processing
C were secluded from
thoroughfare and the Bottling
Section was being guarded.

NC

The doors handles of the

various rooms within the
NC premises, like, bottling lab,
cabins, etc were not being
disinefcted.

There was adequate slope for

C the water to be drained from
cleaning.

All external and internal drains

C
were meshed.

C Windows were meshed.

No sections or areas of
processing, production or
packaging, including storage,
C
were near or being affected by
urinals, sullage, drain or
stagnation.
 All the equipment were made of
Stainless Steel. All pipelines
C were SS, Dipstick was SS, and
the nips of bottle filler were food
grade.

NC

C All equipments were housed

No utensils or parts of
equipment were left exposed
C
such that the product is
rendered noxious.

NC

Fermentors, Blending tanks and

C Distil columns were being
cleaned by a CIP system.

Waste bins were easily

identifiable and were found to
C
have been placed at strateigic
locations.

Cleaning chemicals were seen

C to have been placed in original
cans.

CPU was contructed for the

C
treatment of effluent.
 All Equipment and pipeline were
C
made of Stainless Steel.

DM Water Plant was in good

C shape and repair and capacity
to provide process water.

DM Water Plant was in good

C shape and repair and capacity
to provide process water.

Water Storage Tanks were

C
ebing cleaned annually.

Non-potable water not used for

C
process.

Non-potable water not used for

C
process.

NC

Bins were seen to have been

placed in the food handling
NC
areas, however, the bins were
hand operated.
 The waste disposal was as per
C
EPA.

The waste cartons in the bottle

washing hall were seen to be
collected in rug sheets and tied
NC in a bundle to be dumped in
trolleys, whereas this activity
should be performed outside
the washing section.
Pieces of glass breakage were found on the conveyor of the s

Refuse and waste was removed

C
from the areas periodically.

Hand washing soap, water and

C hand dryers were available at
the entrance of the staff.

7 toilets were seen separately

C for mena nd women in various
areas.

Refreshment area was

designated in open outside the
dispatch area from where, there
C
could be risk of contamination
from waste food and odour to
the finished product ahll.

C Do's and Don'ts were displayed.

 Treated air was being circulated
in the bottling hall. The
C
membranes are replaced in due
intervals.

Illumination was adequate .

Was verified by means of
C
measuring the ux levels
between 540 and 700 lux.

IFF delivered Caramel 975Kg

C on 20/11 an was passed quality
in the lab and acceoted by Lab.

IFF delivered Caramel 975Kg

C on 20/11 an was passed quality
in the lab and acceoted by Lab.

IFF delivered Flavour 10302

200Kg on 30/11 and was
C
passed quality in the lab and
acceoted by Lab.

IFF delivered Caramel 975Kg

on 20/11 an was passed quality
C in the lab and acceoted by Lab
against PO No. 4501799091
dated 7/11/19
 Raw materials are checked for
C
quality and integrity.

Raw Material was purchased as

C per the area available for
Storage.

Packaged dry yeast was

checked for shelf life and
C
storage conditions before
receiving.

NA

NA

Caramel, Yeast, Flavours, were

all seen tohvae been stored in a
C
coola nd dry place, as required
by tehir manufcaturers.

NA
 Raw Material were placed in
C
respective locations of storage.

NA

Products of batch no.16, 17 and

18 were issued of the same
NC
brand where batch no.15 was
already in stock.

All pakcing material and

C
containers were non-toxic.

Time ans Temperature

monitored by the RTDs on the
C Fractional Distillation columns
was being displayed on the
PLC.

NA

NA
 Exhaust system was deisgned
C
and oeprational.

Labeling requirements were met

C
as per regulations.

Food grade certificate was

checked for teflon and
neoprene nips of the nozzles of
C the bottle nfilling machine, by
ITC Labs, the last one checked
for P01-1812280094 dated
11.01.19.

No such gases used in the

C
production in food contact.

The containers for transit of

C
material was

C
 The internal food transit was
through tankers with Ethanol
and were dedicatedly
maintained for such. The
C
external food transport vehicles
were also seen to be dedicated
vehicles for the purpose of
transport of liquor.

C SOPs checked and verified.

All supervisors and managers

were atleast Science graduates
and the qualification was
analysed for the FSSAI
nominee was a Science
graduate and have had 32yrs
exp. Bottling plant. However,
NC
the supervisors on critical
points of process, the filling and
bottling were commerce
graduates, and the criteria of
selection of the supervisors
didn't include the requirement of
being a Science graduate.

The Inprocess Lab was very

dirty, where there was no waste
/ refuse / garbage clearance
evident. The equipment and
NC consummables were dirty with
lichen growth. The titration
bases were rusted. There was
no exhaust system in the
Titration lab.

Product quality parameters

approved by RQC the last one
checked for batch no.37 of
RCW Blending Tank 07 Qty
C
26,510BL on 9th Dec 2019 vide
Report No. SET2019-6340 of
sample 2019-2890 and was
found to be ok.
 Macdowell's Rum was tested by
C Fare Labs on 22nd Aug 2019
and result found satisfactory.

The FSSAI Schedule was

audited by Mr. Arun Kumar on
C 12th Sep 2019 and
observations were discussed in
the MRM on 22nd Nov 2019.

All older records for 1 year

could be retrieved. Records for
C
Cleaning Records for Aug 2018
were verified.

A cleaning schedule was well

desigend for all the areas with
the tools and equipment to be
used and frequency of the
C same. Cleaning chemicals were
seen to have been placed in
original cans. Records of
cleaning were verified for all the
areas and sections.

All cleaning chemical cans were

C identified and were not used for
other pruposes.

A glass was broken in the

Packing material store exposing
it to conatmination from the new
packing material under
NC
construction. Morever, walls of
the Packing Material Store and
Finished Goods Store had
termite infestation.
 The Packaging Material was
being kept on the ground in the
Packing Material Store and
adjacent to the walls. In many
NC instances, there was no
distances between the various
batches also. The label storing
movable rack shelves were
dirty.

Pest Control conducted by PCI

with contract valid till 4th June
2019 and extended via notice
till 12th June 2020 and duly
sugned by both the parties and
were seen to eb using only the
chemicals licensed in the
Principal Certificate. The
records were checked to
C contain the service done, time
taken, chemical and its diolution
and signed off by the HLPL
representative. Rodent bait
maps were verified for No.25,32
nd 34 boxes. The service was
done by Ashok and Rajkumar
and their Training and Medical
Certificates were verified to be
valid.

Bi-Annual medical examination

C
conductred for all.

Medical examination verified for

Pawan (Process) on 25/11/19,
C Sushma (Sighter) on 9/11/19,
Rahul (DM) on 25/11/19 and
Lav on 25/11/19.
 All above samples were
C inoculated withTetanus, HepA,
HepB and Typhii.

No epidemic condition was

observed around the area, no
C food handler was found from
Odisha or Kerala who could
undergo further examination.

The staff was wearing gloves

and masks wherever required
int eh food ahndling areas.
However, 5 female staffs at the
NC
bottle washer, sighter station
and filler were found to be
wearing loose footwear
(chappals).

Staff was seen to be washing

their hands with liquid soap and
running water at a dedicated
hygiene station before entering
C
the plant, however, the soap
couldn't be identified to be
antibacterial, furthermore no
sanitizer was being used.

No food handler was seen

smoking, spitting, chewing,
C
sneezing or coughing over the
food areas.

All food handlers showed good

C
personal hygiene.

Food handlers displayed good

personal hygiene, however, the
NC
guard of the bottling hall had
long nails.
 No food handler was seen
C
eating or drinking in the plant.

Staff was seen to be washing

their hands with anti bacterial
C soap and running water at a
dedicated hygiene station
before entering the plant.

No food handler was observed

C to have poor personal habits
affecting food hygiene.

Visitors were always

accompanied by the Staff anc
C couldn't enter without
permission in the guarded
sections.

The visitors were made to

declare their health status and
have to get the entry pass
signed by the concerned
C
person, are briefed the safety
procedures and provided with a
serial numbered Red Visitors'
Card

C
 6 food hanlders and 2
management personnel were
trained under FoSTaC and
certified as FSS for advanced
manufacturing and water absed
beverages, certificates verified.
The HR Dept has identified an
C annual training plan and the
deopartmental trainings are
conducted on job. Trianing
depaartment organizes training
in the training room. Trainers
are identified based on their
competence, checked for Mr.
Deshwal and Hemant Kaushik.

Food handlers and indirect

handlers were traied regularly
and the records were checked
C for Shivam (Bottling) on 4th Nov
2019 in Food Safety, Lav
Kumar (Lab) on 25th Oct 2019
in Quality Policy.
und on the conveyor of the sealed bottle movement, not cleared immediately.