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Food poisoning after eating noodles

Self Inspection Checklist for Storage & Warehouse Facilities

FSSAI has laid down certain guidelines for FBOs, if they have Storage and Warehouse facilities; they must be maintained as per the requirements of food safety.  Food and food products stored in these facilities must be safe fromcontaminants as well as poor weather conditions which could lead to spoilage and waste. Stored food and food products need to be protected from pests and from polluted environment. Storage and warehouse facilities must be constructed, lighted, electrified according to regulations and must have a system in place to prevent fire.

FSMS Program outlines three important parts – Process Flowchart, FSMS Plan and Self Inspection Checklist as the parameters for conduction a food safety assessment.

The following checklist will enable the food business operators who store food & food products to ensure that the stored products are safe and fit for human consumption.

Location and Layout of the establishment

  • Locate away from any kind of environment pollution and industrial activities that produce disagreeable or obnoxious odour, fumes, dust, smoke, chemical emissions and pollutants

  • Do not locate in an area which is prone to pest infestation or from where waste cannot be removed effectively

  • Locate away from direct access to any residential area

  • Provide adequate lighting and ventilation in the premises and whitewash or paint walls properly

  • Screen all doors and windows including any outside openings with wire mesh or insect proof screen to prevent insect entry and fit doors with automatic closing springs. The mesh and screens must be easy to clean

  • Have adequate and proper drainage on floors which are easy to clean and disinfect

  • Store waste storage in a manner that it does not contaminate either the storage area or the environment both inside and outside the establishment. Keep waste in covered containers and ensure it is removed regularly

Equipment and Fixtures

There must be appropriate facilities for the cleaning and disinfecting equipment and instruments and adopt a clean-in-place (CIP) system wherever necessary.

Storage Systems

  • Make appropriate arrangement for storage of food and food ingredients and adequately segregated and labeled

  • Have systems to adequately maintain time- temperature control at the time of storage

  • Use only those containers for storage that are made of non toxic material

  • Provide cold storage facility wherever necessary

Personal Hygiene 

  • Do not employ workers who are suffering from any infection or contagious disease

  • Make arrangements to get the staff medically examined once in six months to ensure that they are free from infectious, contagious and other diseases

  • Supervise workers so that they do not smoke spit, chew, sneeze or cough, scratch nose etc within the premises

Pest Control System 

  • Store food materials in pest-proof containers, which are stacked above the ground and away from walls

  • Have adequate control measures in place to prevent insect and rodents from the processing area

  • Carry out treatment with permissible chemical, physical or biological agents within the permissible limits

Conveyance and Transportation 

  • Identify and provide all critical links in the supply chain to minimize food spoilage during transportation

  • Protect packaged food as per the required storage conditions during transportation and/or service

Cleaning and Maintenance 

  • Draw up, observe and keep a record of the cleaning and sanitation programme

  • Ensure that cleaning chemicals are handled and used carefully in accordance with the instructions of the manufacturer and are stored separately away from food materials, in clearly identified containers, to avoid any risk of contamination

Operational Features 

  • Wherever necessary make arrangements for monitoring temperature and relative humidity of the storage place

  • Follow FIFO (First-in First-out), FEFO (First Expire First Out) stock rotation system for storage of packaged food products whenever applicable

  • Ensure food materials are stored on racks/ pallets that are reasonably well above the floor level and which are away from the wall so as to facilitate effective cleaning and which prevent harboring of any pests, insects or rodents

Audit/Documentation and Records 

  • Carry out a periodic audit of the whole system according to the Standard Operating Procedure which is conducted according to Good Manufacturing Practices/Good Hygienic Practices (GMP/ GHP)

  • Keep all appropriate records of storage, distribution, cleaning and sanitation, pest control and product recall. Retain them for a period of one year or the shelf-life of the product, whichever is more

Product information and consumer awareness

All packaged food products must carry a label and requisite information as per provisions ofFood Safety and Standards Act, 2006 and Regulations so as to ensure that adequate and accessible information is available to 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.

Training 

Ensure that workers, managers/supervisors should undergo appropriate food handling, storage and food hygiene training

FSH

FSMS Compliance for Meat & Meat Products

 

FSSAI guidelines on FSMS Compliance for Meat & Meat Products

Meat and meat products have been categorized as meat, poultry and game that are either fresh or processed.  Meat means fresh meat, poultry and game which could be in the form of whole pieces, cuts or comminuted (minced etc.) Meat products are products that have been processed by various methods so that they no longer resemble fresh meat. These products include meat, poultry, and game products in whole pieces or cuts that are cured salted and dried, processed by non-heat treatment, fermented non-heat treated products, heat treated or frozen products. Edible casings used for sausages etc. also come in the category of meat and meat products.

FSSAI has laid down guidelines through a document on Food Safety Management Systems so that there is no risk of contamination and meat and meat products are safe for human consumption. HACCP approach is a systematic method used to prevent any hazards from entering meat and meat products. It is important to identify and eliminate all hazards at the critical control point itself (CCP).

The following checklist can be used by the food business operators who deal in meat and meat products, to ensure that they are in compliance with Schedule 4 of Food Safety and Standards (Licensing & Registration of Food Businesses) Regulations, 2011.

Location and Layout of the establishment 

The meat processing plant should be located away from industries that emit chemicals, harmful gases or obnoxious odour and have

  • permanent ceilings made of iron or asbestos sheets or RCC

  • floors that are cemented, tiled, laid in stone or have a pakka flooring

  • smooth walls in the production area which are made of impervious material up to 5ft. and a curved junction between the wall and floor

  • adequate lighting and ventilation in the factory premises and walls to be whitewashed.

  • provision for disposal of refuse and effluents

  • proper drainage facility in the production and food service area

  • proper outlets for smoke and steam like chimney and exhaust fan if open fire is used and have fans installed at the proper height

  • automatic door closers on all doors

  • net or screen fitted on doors, windows and other opening to prevent entry of insects

  • antiseptic disinfectant and footbath at entrances if external and internal shoes are not separate

  • sufficient toilets for workers outside the processing area

  • machinery only in 50% of the production area for continuous flow of production, easy movement and maintenance of hygiene

Equipment and Fixtures 

Since meat can cause contamination quite easily FBOs to ensure that the

  • Equipment is always clean, washed, dried and free from moulds and fungi

  • No container or vessel is used that could cause metallic contamination

  • Table tops used for food preparation are made of close joint and impervious material

  • Equipment is made of either stainless steel, galvanized iron or of non corrosive metals

  • Facilities for cleaning and disinfecting equipment and instruments are appropriate and that you have adopted a cleaning in place (CIP) system wherever necessary

Storage Systems 

Since meat rends to deteriorate very fast so storage arrangements and other systems must be foolproof to prevent any hazards from entering the products

  • Store food and food ingredients with proper labelling and adequate segregation

  • Have adequate systems to maintain time – temperature control at the time of storage

  • Ensure all raw material, food additives and ingredients, wherever applicable conform to regulations laid down under the Act

  • Use only containers made of non toxic material for storage

  • Have cold storage facility if required

Personal Hygiene 

FBOs must lay emphasis on personal hygiene so there is no risk of cross contamination of meat and meat products.  Make sure you

  • Provide suitable aprons, head cover disposable gloves and footwear

  • Have adequate toilet facilities hand wash and footbath detergent/bactericidal soap, hand drying facility and nail cutter

  • No person is suffering from any infection or contagious disease

  • Make arrangements to get staff medically examined once in six months to ensure that they are free from infectious, contagious and other diseases

  • Get the staff working in such factory are inoculated against the enteric group of disease and vaccinated

  • no employee works in the factory who is suffering from a hand or face injury, skin infection or clinically recognizable infectious disease

Water Supply 

Your meat and meat products plant must have

  • adequate supply of potable water

  • appropriate facilities for safe and clean storage of water

  • water examined chemically and bacteriologic ally by a NABL Accredited laboratory

  • potable water for use in ice and steam during processing

  • identification marks on pipelines to easily identify potable and non-potable water

Pest Control System 

FBOs must take full measures to ensure that

  • pest control treatment is carried out only with permissible chemical, physical and biological agents and within the recommended limits

  • there are adequate control measures to prevent insect and rodents from entering the processing area

Conveyance and Transportation 

  • Ensure clean conveyance and transportation of food especially if the same vehicle is being used for non-food items.

  • Provide temperature control system for all conveyance and transportation

Cleaning and Maintenance 

  • FBOs need to have a well drawn out cleaning and sanitation programme which is observed and the records are properly maintained

  • Food preparation areas need to be cleaned regularly with water, detergent and disinfectant

Operational Features 

  • FBOs must ensure that the source of the meat and the standard is of the best quality and as per Regulations and standards laid down in the Act

  • Obtain a test report from own or NABL accredited/ FSSAI notified labsregarding microbiological contaminants in food items

  • Arrange for proper monitoring of temperature and relative humidity

Documentation and Records 

FBO must make available

  • records of daily production, raw material utilized and sales

  • periodic audit of the whole system according to the Standard Operating Procedure conducted regarding Good Manufacturing Practices/Good Hygienic Practices (GMP)

  • appropriate records of food processing/ preparation, food quality, laboratory test results, pest control etc. for a period of 1 year or the shelf -life of the product whichever is available.

  • records of sale and purchase and sale of food product to registered/licensed vendor and raw material purchased from registered/ licensed supplier

  • a recall plan if food product has to be recalled after sale

Product information and consumer awareness 

All packaged food must carry the label and requisite information as per Regulations

Training 

FBO to ensure that food production personnel and production floor managers/ supervisors undergo appropriate food hygiene training

Additional requirements for Meat & Meat Products 

  • The condition of animal house, holding pens, quarantine pens must be hygienic and at an adequate distance from the processing plant

  • There must be an incinerator or burial pits so that condemned carcasses and exiting wastes is properly disposed

  • There should be adequate arrangement for separate raw meat department, filling department and cooked meat department

  • Source of supply of meat must be checked

  • Record of number of animals to be slaughtered per day must

  • The method of slaughter must be identified as Halal /Jhatka etc.

  • Facilities and equipment for slaughter must be adequate

  • Adequate facilities for ante /post mortem examination

  • Record of number of VETs, there name and VCI registration number etc.

  • Adequate arrangement for keeping record (arrival and raw meat examination )

  • Integrate with Slaughter House, if required

  • Provide foolproof arrangement for meat inspection either that of a qualified Vet or services of technically qualified person

  • Ensure equipment is at proper height to check for any leftover of meat

  • Provide separate clean and sufficient drums or receptacles for storing the glands, waste, tissues, bones blood clots etc. in each department like slaughter hall, deboning, cooking and filling departments

  • Provide suitable arrangement of trolley for quick transportation /removal of all the above material

  • Mark storage receptacle/trolleys for slaughter either as clean or unclean etc. to avoid cross contamination and easy identification

  • Provide separate cold storage for raw and cooked meat.

  • Condition of cold storage must be clean and bins marked as clean and unclean. Meat must be stored properly.

  • Ensure additives, curing agents etc., are properly labelled and packed to avoid access and contamination by rodents and insects

FSH

FSMS Compliance -A Self-Check Guide for Fish Products Processing Units

Fish and Fish Products include molluscs, crustaceans, and echinoderms. Fresh fish refers to fish and fish products that are not treated and which are only refrigerated, stored on ice or frozen on being caught from lakes, seas and other water bodies so that they do not decompose or spoil. Processed fish and fish products referred to frozen fish products that could require cooking. It also includes ready-to-eat cooked, smoked, dried, fermented and salted fish products.

To ensure that food products are safe for human consumption, FSSAI has outlined important points that Food Business Operators can follow to ensure safe food. These guidelines will help them to produce food that is free from contaminants and the consumer is protected from the harmful effects of food hazards.

In this article we are sharing important guidelines as a self-check for the food business operators engaged in the Fish and fish products manufacturing/processing business.

Location and Layout of the establishment

Ensure that your fish and fish products unit/building

  • Is located away from those industries that emit harmful gas, obnoxious odour and chemicals

  • Has a ceiling that is permanent and made from either iron sheet, asbestos sheet or RCC

  • has a floor that is cemented, tiled or laid in stone or pakka floor

  • has walls in the production area that are smooth and made of impervious material up to a height 5ft. and has junctions between the walls and floors that are curved

  • has proper lighting both inside and outside the premises and production area is well ventilated and has painted and whitewashed walls

  • has provision for disposal of refuse and effluents

  • has proper adequate drainage facility in the food production/ food service area

  • has a proper outlet for smoke and steam like chimneys and exhaust fans if cooking is done on open fire. Has fans installed at the proper height

  • has doors with automatic door closer

  • has net fitting or screens on door, windows and other openings to prevent the entry of insects, flies etc.

  • has antiseptic disinfectant and footbath at the entrance in case there is no provision for internal and external shoes

  • has adequate toilet facility for workers located outside the processing area

  • has machinery that is installed in a manner that allows for continuous flow of production and does not occupy more than 50% of the total production area so that it permits hygienic production and easy movement

Equipment and Fixtures 

Since non-vegetarian foods get contaminated easily it is important to ensure that

  • Equipment is kept clean, washed, dried and free from moulds and fungi

  • No container, equipment or utensil is used that could cause metallic contamination

  • Only impervious material is used for table tops on which food preparation is carried out and that it is made with closed joints

  • Equipment is made only of stainless steel /galvanised iron/ non corrosive materials

  • There are appropriate facilities for the cleaning and disinfecting of equipment and instruments and that you have adopted a clean-in-place (CIP) system wherever necessary

Storage Systems 

If the storage system is inadequate then fish and fish products can deteriorate very fast so make sure you have

  • appropriate arrangement for adequately segregated and labeled storage for fish and fish products

  • systems that adequately maintain time- temperature control at the time of storage

  • raw materials, food additives and ingredients that conform to regulations laid down under the act wherever applicable

  • storage containers made of non toxic material

  • Cold storage facility if necessary

Personal Hygiene 

Lack of personal hygiene can cause cross- contamination so ensure that you have ensured that workers and staff have

  • suitable aprons, head cover, disposable gloves and footwear

  • adequate facilities for toilets, hand wash and footbath, detergent/bactericidal soap, hand drying facility and nail cutter

  • no person who is suffering from infectious or contagious disease

  • a medical check-up every six months to examine that they are free from infectious, contagious and other diseases.

  • been inoculated against the enteric group of disease and vaccinated

  • no hand or face injury, skin infection or clinically recognizable infectious disease

Water Supply 

You have to ensure that

  • there is adequate supply of potable water

  • there is appropriate facilities for safe and clean storage of water

  • water is examined chemically and bacteriologically by a NABL Accredited laboratory

  • ice and steam if used during food processing is made from potable water

  • there are identifying marks applied on pipelines for easy identification of potable and non-potable water

Pest Control System 

This is an important hygiene requirement and so you must ensure that you

  • carry out treatment with permissible chemical, physical or biological agents within the permissible limits

  • have taken adequate control measures to prevent insect and rodents from entering the processing area

Conveyance and Transportation 

Ensure that

  • food is conveyed and transported in a clean manner especially if the same vehicle is also used to carry non – food items

  • the conveyance and transportation have a temperature control system

Cleaning and Maintenance 

You have to ensure that you have

  • drawn up a cleaning and sanitation programme and that it is observed and the record of the same is properly maintained

  • made adequate arrangements to clean fish processing areas at regular intervals with water, detergent and with the use of a disinfectant

Operational Features 

Please do ensure that the

  • source and standards of raw material that are used are of optimum quality and as per Regulation and standards laid down under the Act

  • Test report from own or NABL accredited/ FSSAI notified labs regarding microbiological contaminants in food items is available

  • arrangement for monitoring temperature and relative humidity is adequate and up to date

Documentation and Records 

This feature is of utmost importance and so do not forget to make available

  • records of daily production, raw material utilized and sales you have carried out

  • a periodic audit of the whole system according to the Standard Operating Procedure conducted regarding Good Manufacturing Practices/Good Hygienic Practices (GMP)

  • appropriate records of food processing/ preparation, food quality, laboratory test results, pest control etc. for a period of 1 year or the shelf -life of the product

  • records of sale and purchase that the food product sold to registered/licensed vendor and raw material purchased from registered/ licensed supplier

  • a recall plan in case it is required

Product information and consumer awareness

You must make arrangements to ensure that all packaged food products carry label and requisite information as per Regulations

Training

You must make arrangements to ensure that all fish processing personnel and production floor managers/ supervisors undergo appropriate food hygiene training.

FSH

FSMS guidelines on Self Inspection for Confectionery Food Products

Food Safety & Standards Regulations are framed keeping in mind the dual objective of food safety and consumer protection. All Food Business Operators use these regulations as guidelines while manufacturing the various types of food products. For regulatory purposes, most manufactured food products are categorized into a single category which is in keeping with international regulatory bodies. In this article, we will discuss the food safety requirements for Confectionery Food Products.

Broadly based products that come into the category of confectionery products include cocoa, chocolates, products that may or may not use cocoa, decorations and icing, marzipan, nougats, cocoa powders, cocoa for making cake, cocoa based beverages. It also includes soft candy and hard candy, jujubes, meethi saunf, mouth fresheners, chikki, gajak, cereal bars and chewing gum made from natural or synthetic gum base. These products could contain permitted additives, flavours and sugar. Food sector is one of the most rapidly evolving sectors in India. The market size of confectionery in India is estimated to be growing approximately at the rate of 12% per annum.

FBOs doing the confectionery business will have to submit the FSMS Program documentswhile applying for the license or when they go for the renewal of the license. By following the regulations they will be able to ensure that their food products are free from hazards at all stages in the food preparation chain beginning from raw material to end product.

Those in the confectionery product manufacturing business can use the following guidelines as a self check to see that they remain within the regulatory framework:

Location and Layout of the Establishment 

  1. Is your confectionery manufacturing unit located in a place where harmful gases, obnoxious odours or chemicals do not enter the food products you are manufacturing?

  2. Are the walls of the food preparation smooth and made of impervious material up to a height of 5ft. and the junction between wall and floor curved? Are all the walls whitewashed?

  3. Is the confectionery manufacturing area lighted and ventilated appropriately?

  4. Is the smoke being sucked out from the kitchen and food preparation area through chimneys which have adequate suction power?

Equipment and Fixtures 

  1. Confectionery products can be contaminated at any stage of food processing hence are you ensuring that all equipment and working surfaces are being cleaned before and after food preparation?

  2. Is your equipment made of non corrosive materials like galvanized iron or stainless steel?

  3. Are you also getting the equipment and instruments disinfected besides being getting them cleaned? Have you adopted a clean-in-place (CIP) system?

  4. Are all electrical wires and fixtures like tubelights, boards and panels clean and adequately secured and made from unbreakable high temperature resistant material?

Storage Systems 

  1. Do you have separate storage for food and food ingredients with labelled containers made of non-toxic materials?

  2. Are you making sure that temperature and humidity is maintained? Do you follow stock rotation procedures?

Personal Hygiene 

  1. Personal hygiene of food handlers is a priority, for that do you make sure that they wear clean, suitable clothes when working? Do they have adequate head covers, aprons, mouth masks and gloves which they routinely use when handling food?

  2. Do you ensure that they are not following unhygienic practices like chewing tobacco, touching face, mouth, ear or other body parts, or spitting, sneezing, coughing when handling food?

  3. Do you have adequate arrangements for toilets, hand wash and footbath and have you made provision for detergent/bactericidal soap, hand drying facility and nail cutter?

  1. Do you get your staff medically examined once in six months to ensure that they are free from infectious and contagious diseases?

  2. Have you got them inoculated against the enteric group of micro-organisms? 

Water supply 

  1. Does your manufacturing unit have an adequate supply of potable water along with the arrangement of water storage tanks?

  2. Do you ensure that the water is chemically and bacteriologically examined by an NABL accredited laboratory at a defined frequency and whenever the potential for contamination or an epidemic is identified?

  3. Is the ice and steam you are using made from potable water?

Pest Control System 

  1. Have you taken adequate control to prevent insect and rodent infestations?

  2. Are there enough proper mesh and fly catchers fixed appropriately to prevent pest entry?

  3. Is treatment with permissible chemical, physical or biological agents within the permissible limits being carried out?

Conveyance and Transportation and Handling of Food 

Do you have separate vehicle and transportation for carrying food products and which has a proper temperature control system?

Cleaning and Maintenance 

Have you drawn up a cleaning and sanitation programme? Do you ensure it is observed and a proper record maintained for the following?

  • Areas to be cleaned

  • Frequency of cleaning

  • Method of cleaning

Operational Features 

  1. Are the sources and standard of raw material of optimum quality and as per Regulation and standards laid down under the Act?

  2. Are the test reports from own or NABL accredited/ FSSAI notified labs regarding microbiological contaminants in food available all the time?

Audit/ Documentation and Records 

  1. Are records of daily production, raw material utilization and sales available, including appropriate document for food processing/ preparation/food quality?

  2. Are laboratory test results, pest control records etc. for a period of 1 year or the shelf-life record of the product whichever is more available with you? 

Product information and consumer awareness 

Do you follow Regulations to carry proper labels and all requisite information on packaged food products?

Training 

Have all your food handlers and production floor managers/ supervisors undergone appropriate food hygiene training?

FSH

Food Safety Regulatory guidelines on Self Inspection for Fruit Processing Units

Food Safety Regulatory guidelines on Self Inspection for Fruit Processing Units

The Food Safety and Standards Authority of India has issued a detailed document for the fruit processing industry that can be used as a guide to ensure that their manufacturing units are in compliance with regulations. The guidelines will also help the food business operators to ensure that the food being processed in their units is safe for the consumers. Processed fruit manufacturers need to ensure that the processed fruit products do not contain any chemical, physical or microbial contaminants. Processed fruit includes all forms of processing other than peeling, cutting and surface treating fresh fruit.

FSS Act, Rules & Regulations require that all FBOs have to submit FSMS program related documents along with the application of license/renewal.

The following guidelines would help FBOs on the requirements for self compliance checks:

Location and layout of the establishment 

Ensure that

  • Your factory is located away from industries that let off harmful gases, chemicals or odious smells

  • The ceiling is permanent and is covered with either Iron-sheet, Asbestos sheet or R.C.C

  • The floor of building is cemented, tiled or laid in stone and has a pakka floor.

  • The walls are smooth and are made of impervious material up to 5ft.

  • The premises of the factory are well lighted and ventilated and that all walls are whitewashed

  • There is a proper refuse and effluent disposal system in place

  • There is adequate drainage facility in the food production area

  • There are proper outlets like chimney or exhaust fans for smoke and steam if there cooking is done on open fire

  • Fans are installed at the proper height

  • There are air curtain/ strip curtains and automatic door closers on doors

  • There is net or screen fitted on doors and windows to prevent insects from entering the food production area

  • There are clean insect proof meshes and screens fitted on windows

  • There is provision for antiseptic disinfectant and footbath at the entrance if internal and external shoes are not separate

  • There are sufficient number of toilets for workers located outside the fruit processing area

  • Machinery is installed in a manner that there is continuous flow of productions and which permits and permits hygienic production and easy cleaning and maintenance

Equipment and Fixtures 

Ensure that

  • equipment is clean, washed and dried and free from moulds and fungi

  • you use only those containers and vessels that are not likely to cause metallic contamination

  • table tops and surfaces used for food preparation are made of close joint and impervious material

  • equipment is made of stainless steel, galvanised iron or of non corrosive materials

  • there are appropriate facilities for the cleaning and disinfecting of equipment and instruments and there is preferably a cleaning in place (CIP) system adopted wherever necessary

Personal Hygiene 

FBOs must provide

  • suitable aprons, head cover, disposable gloves and footwear to workers

  • adequate toilet facilities, hand wash, footbath detergent/bactericidal soap, hand drying facility and nail cutter

  • arrangements to get the staff medically examined once in six months to ensure that they are free from infectious, contagious and other diseases

  • inoculations for food handlers so they are vaccinated against the enteric group of diseases

  • proper supervision so that workers suffering from a hand or face injury, skin infection or clinically recognizable infectious or contagious disease do not enter the processing area

  • posters in local language with ‘do’s & don’ts’ are placed in prominent places where workers can read them

  • checks to ensure that there is no smoking and spitting in the food process/handling areas

Water Supply 

FBOS must see that there is

  • adequate supply of potable water available

  • appropriate facilities for safe and clean storage of water

  • provision for water to be examined chemically and bacteriologically by a NABL accredited laboratory

  • potable water for ice and steam wherever they are used in processing

  • a separate mark applied on the pipelines to identify potable and non-potable water

  • adequate and efficient waste disposal system and no accumulation of waste

  • adequate protection for lighting fixtures in all departments/areas

Food Operations & Control

FBOs must ensure that 

  • Raw Egg is stored and handled in a clean place to prevent any kind of contamination

  • Raw Egg is cooled at temperature of 4°C or lower and maintained at that temperature until further processed

  • There are facilities for hygienic handling and protection of raw materials and of non– packed or non-wrapped products during loading and unloading, transport and storing including cooling facilities

  • There are proper facilities for cleaning and disinfecting of tanks in use

  • There are appropriate arrangement for storage of food and food ingredients and that foods are adequately segregated, labeled and a stock rotation system is followed

  • There is a raised platform with sides and table top that is sufficiently protected to prevent contamination

  • There are systems in place to adequately maintain time- temperature control at the time of storage as per the product requirements

  • The source and standards of raw material, food additives, ingredients and packaging material wherever applicable conform to regulations laid down under the Act.

  • The cans/containers used for storage and transportation of egg and egg products are not made up of mild steel metal or plastic material.

  • Equipment has a temperature indicator.

  • All specific process controls/temperatures are maintained and recorded

  • The receiving section is away from the processing area to prevent contamination

  • A separate area is provided for packaging of various products under satisfactory hygienic conditions

  • Conveyance and transportation of food being is carried out in an appropriate state of cleanliness

  • There are valid weight and measure certificates for weighing scales and weights from a Designated Authority

  • Pallets provided are made of non-absorbent material for keeping egg products on the floor

  • The products are properly stacked on pallets at least one foot away from wall

  • Details of vehicles used for transportation of products are maintained in stipulated format

Audit/Documentation and Records 

FBOs must have

  • in place adequate documented system SOPs for core processes like procurement, storage, processing, packing, etc.

  • available records of daily production, raw material utilized and sales

  • a periodic audit of the whole system according to the Standard Operating Procedure regarding Good Manufacturing Practices/Good Hygienic Practices (GMP/GHP) system.

  • appropriate records of food processing/ preparation, food quality, laboratory Test results, pest-control etc for a period of 1year or the shelf-life of the product; whichever is more.

  • records of sale and purchase that the food product is sold to registered/Licensed vendor and raw material purchased from registered/licensed supplier.

  • a documented recall plan is available & traceability is implemented to assure effectiveness of recall plan

Food Testing Facility           

FBOS must ensure that

  • Raw fruit/vegetable testing facility/parameters are available at the reception

  • In-house laboratory is available for testing of fruits and vegetables

  • Test report from own or NABL accredited/FSSAI notified labs as regards microbiological contaminants in food items are available

Cleaning and Maintenance 

FBOS must ensure that

  • Cleaning and sanitation program is documented, implemented and the record of the same is properly maintained

  • Food preparation areas are cleaned at regular intervals, with water and detergent and disinfectant

  • The fruit receiving area is equipped with cleaning facilities

  • Approved waste water disposal system is hygienically operated

Pest control System

FBOS must ensure that 

  • Treatment with permissible chemical, physical or biological agents within the permissible limits are carried out

  • Adequate control measures are in place to prevent insect and rodents from entering the processing area

Production Information and Consumer Awareness 

All packaged food products must carry label and requisite information as per Regulations

Training 

FBOs must ensure that

  • Food production personnel and production floor managers, supervisors, food handlers have all undergone appropriate food hygiene training and records maintained for the same

  • Training programs are reviewed and scheduled to meet the hygiene compliance by food handlers.

FSH