FOOD SAFETY AND HYGIENE REQUIREMENTS

To provide assurance of food safety, Food businesses must implement an effective Food Safety Management System (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) and suitable pre- requisite programmes by actively controlling hazards throughout the food chain starting from food production till final consumption.

As per the condition of license under FSS (Licensing & Registration of Food Businesses) Regulations 2011, every food business operator (FBO) applying for licensing must have a documented FSMS plan and comply with schedule 4 of these regulations. Schedule 4 introduces the concept of FSMS based on implementation of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) by food businesses and is divided into five parts as under:.

Schedule 4       General Requirements
Part 1 General hygienic and sanitary practices to be followed by food business operators applying for registration - Petty food operators and Street food vendors
Part 2 General hygienic and sanitary practices to be followed by food business operators applying for license- Manufacturing/ processing/ packaging/storage/distribution
Part 3 General hygienic and sanitary practices to be followed by food business operators applying for license- Milk and milk products
Part 4 General hygienic and sanitary practices to be followed by food business operators applying for license- Slaughter house and meat processing
Part 5 General hygienic and sanitary practices to be followed by food business operators applying for license- Catering

Click here for Schedule 4 of FSS (Licensing & Registration of Food Businesses) Regulations 2011

2017-10-27T10:04:51.406+05:30