Food Safety and Hygienic

Practices in Agriculture
Marketing
NATIONAL CONFERENCE at MOUNT ABU
Aug. 28-30 , 2012

Dr. Hari Prakash

Joint Director
Quality Council Of India

.
Food Safety and Standards Act, 2006
Regulations
Schedule 4 Part II
General Requirements on Hygienic &
Sanitary Practices to be followed by all
Food Business Operators

Objectives of FSSAI
To consolidate the laws relating to food
To establish food safety and standards
authority of India for laying down science
based standards for food
To regulate the manufacture, storage,
distribution, sale & import of food products
To ensure availability of safe & whole food
for human consumption
http://www.fssai.gov.in

PFA to FSSA
PFA
Prevention of Food Adulteration Act- 1954

FSSA
Food Safety and Standards Act - 2006

Old Food Regulations

1. Fruit Product Order, 1955
2. Milk and Milk Products Order, 1992
3. Vegetable Oil Products (Control) Order, 1947
4. Edible Oils Packaging (Regulation) Orders,
1998
5. The Solvent Extracted Oil, De-Oiled Meal and
Edible Flour ( Control) Order,1967
6. Meat Food Products Order, 1973
5

Key Elements of FSSAI 2006

Food safety management system
Risk assessment
Communication
Product recall
GHP
Penalty for unhygienic processing
Scope covers all commercial food
Packaging & labelling including nutrition
Guidelines for imported food

FSSA 2006
The 12 chapters of FSSA 2006
1. Preliminary : Definitions
2. FSSAI : (Administration)
3. General principles of Food Safety
4. General Provisions as to articles of food
5. Provisions relating to import
6. Special responsibilities as to food safety

FSSA 2006

contd..

7. Enforcement of the Act

8. Analysis of food : laboratories, sampling
& public analysts
9. Offences & Penalties
10. Adjudication & food safety appellate
tribunal
11. Finance, accounts, audits, reports
12. Miscellaneous
8

Who Require License:

[See Regulation2.1.2, Regulation 2.1.3 and Regulation2.1.7]
License / Renewal of license under FSSA, 2006 for kind of
business:

Manufacturing/Processing
including sorting, grading
etc.
Packaging
Relabeling ( by third party
under own packing and
labeling)
Storage/Warehouse/Cold
Storage
Retail Trade
Wholesale Trade
Distributor/Supplier
Transporter of
food

Milk collection/chilling
Slaughter House
Solvent extracting unit
Solvent extracting and
oil refining plant
Importing
Catering ,
Dhabha or any
other food vending
establishment
Club /canteen

Draft Food Safety & Standards Regulations 2010

(FSSA 2006)

Chapter 1: General
Chapter 2: Food Authority and Transaction of Business
Chapter 3: Licensing and Registration of Food Businesses
Schedule 1: List of FB falling under purview of Central Licensing Authority
Schedule 2: Form A & B (Registration & License) +Documents for License +
Form C and Form Ds
Schedule 3: Fees
Schedule 4: General, Part 1 a & b, Part 2, Part 3, Part 4, Part 5
Chapter 4 : Packaging and Labeling Regulations
Chapter 5 : Food Products Standard
Chapter 6: Substance Added to Food
Chapter 7: Prohibition and Restriction on Sales
Chapter 8 : Contaminants, Toxins, Residues
Chapter 9: Laboratory and Sample Analysis
Chapter 10 : Others
10

FSSR 2006- Schedule 4

Definition of Food
Safety Management
System
(Chapter
I)
Adoption of GMP, GHP, HACCP &
other such practices as may be
specified by regulation, for the food
business

12

FSMS requirements in
Schedule 4
Part I

:
General Hygiene & Sanitary
Practices to be followed to petty
food business operators
Part I A :Sanitary & Hygienic requirements
for food manufacturers / processor
Part I B :Sanitary & Hygienic requirements
for units other than manufacturing
Ref. : Clause 7.2 of ISO 22000

FSMS related requirements in

schedule 4
Part II: General requirements on Hygiene & Sanitary
practices to be followed by all food business operators
Covers Location, layout, design, utilities, food operation
control .)
and
FBOs shall identify steps in the activities of Food Business,
which are critical to ensuring food safety and ensure that
safety procedures are identified, implemented, maintained
and reviewed periodically.

Main Ref. : Codex General Principles of Hygiene,

Other references: Clause 7.2 of ISO 22000, PAS 220, Risk Assessment
based approach 7.4, 7.5, 7.6 of ISO 22000
14

Food Safety and Standards Act 2006 (Schedule 4, Part

II)
General Requirements on Hygiene and Sanitary Practices to be
followed by all Food Business Operators. It also refers to identifying
steps critical to food Safety and management of safety
procedures there
in.
1. Location and Surroundings
6. Management
and Supervision
2. Layout and Design of Food
7. Food Testing Facilities
Establishment Premises
8. Audit, Documentation and
3. Equipment
Records
4. Facilities: Water Supply,
9. Sanitation and Maintenance of
Cleaning utensils and
Establishment Premises:
equipments, Washing of Raw
Cleaning and Maintenance,
Materials, Ice and Steam,
Pest Control Systems
Drainage and Waste Disposal,
10.Personal Hygiene: Health
Personnel Facilities and Toilets,
Status, Personal Cleanliness,
Air Quality and Ventilation,
Personal behaviour, Visitors
Lighting
11.Product Information and
5. Food Operations and Control:
Consumer Awareness
Procurement of Raw Materials
12.Training
and food, Storage of Raw
Materials and Food, Food
15
Processing, Preparation

FSMS related requirements in

Schedule 4
Part III

Part IV
Part V

:
Specific hygiene & sanitary
practices to be followed by food
business operators engaged in
manufacture, processing, storing
& selling of milk & milk products
sale of meat & meat products
FBOs engaged in catering / food
service establishments
16

Schedule 4 Part II
General Requirements on Hygiene and Sanitary
Practices

1.Location and Surroundings

Away from environmentally polluted areas and industrial
activities to prevent
Obnoxious odour, fumes, excessive soot, dust, smoke, chemical
or biological emissions and pollutants.
Areas subject to flooding
Areas prone to infestations of pests
Areas where wastes, solid or liquid cannot be removed
effectively.

Premises not to be used residential purposes

2.Layout and Design of Food

Establishment Premises
Not subject to cross contamination
(e.g. processing from receiving)
Activities Compartmentalized.
Material movement unidirectional
Machinery not to occupy more the
50% of the Manufacturing area
Flooring
Walls, Ceilings, Exhausts, Windows

3.Equipment
Food Contact Equipment, Utensils
Location, Design and Fabrication
Containers for Waste
Containers for Chemicals

3.Equipment
Equipment and containers that come in contact with food &

Utensils for sale

Made of corrosion free materials, which do not impart any
toxicity to the food material.
At all times in good order and repair, a clean and sanitary
condition.
Dedicated Equipment and Containers

Located, designed and fabricated

Equipment and containers for waste, by-products and
inedible or dangerous substances, identifiable and
suitably constructed

Food Contact Surfaces

4.Facilities
Water
Facilities for Cleaning Utensils
Facilities for Cleaning Raw Materials
Ice and Steam
Drainage and Waste Disposal
Personnel Facilities
Air Quality
Lighting

Water Storage

Water Storage & Treatment

Must be at a convenient
location to feed entire facilities
Must provide for receiving and
supply
In line disinfection devices like
Chlorine doing pumps/Venturimeters/UV etc
Must be made up material that
will not support microbial/weed
growth & remain cleanable &
easy to maintain
Must be protected against pest
entry

25

4.Facilities
Water Supply
Only potable water, as per BIS Specs. with

appropriate facilities for its storage, distribution shall

be used as ingredient and also for food handling,
washing, processing and cooking.
Water storage tanks - cleaned periodically and
records maintained.
Non potable water only for cooling of equipment,
steam production, fire fighting & refrigeration
equipment
Prevent Cross Contamination
Facilities for cleaning Utensils / Equipment
Facilities for washing of Raw Materials

4.Facilities
Ice and Steam
Drainage and Waste disposal
Disposal of sewage and effluents (solid, liquid and
gas) - in conformity with requirements of Factory
Environment / Pollution Control Board.
Waste storage - Not to contaminate the food process,
storage areas, the environment inside and outside the
food establishment
Waste shall be kept in covered containers
Waste not to accumulate in food handling, food
storage, working areas.

4.Facilities
Personnel facilities and Toilets
Washing and drying of hands
Wash basins
Supply of hot and /or cold water
Separate lavatories for males and females
Changing facilities for personnel
Suitably located - not open directly into food

processing, handling or storage areas.

Trained people

4. Facilities
Air Quality and Ventilation
Ventilation systems
Natural and /or mechanical including air
filters, exhaust fans,
Air not to flow from contaminated areas to
clean areas
Lighting

5.Food Operations and

Controls
Procurement of Raw Materials
Storage of Raw Materials
Processing / Preparation
Packaging
Distribution / Service

Follow Storage norms

5.Food Operations and

Controls
Storage of Raw Materials and Food
Facilities designed and constructed to protect food from
contamination
Maintenance and cleaning against pest access and
accumulation
Cold Storage
Segregation and identification for the storage of raw,
processed, rejected, recalled or returned materials
Raw materials and food in separate areas from printed
packaging materials, stationary, hardware and cleaning
materials / chemicals.
Separate from the area of Processed, Cooked and
Packaged products.
Temperature and Humidity to be maintained
FIFO
Non-Toxic Containers
Racks / Pallets above floor level, away from walls

5.Food Operations and

Controls

Procurement of Raw Material

Not to accept raw material or ingredient
containing parasites, undesirable microorganisms, pesticides, veterinary drugs or
toxic items, decomposed or extraneous
substances, not likely to be reduced to
acceptable level during sorting and/or
processing
Conform to the Regulations under the Act.
Records Materials and Source

5.Food Operations and

Controls
Food Processing
/ Preparation
Time and Temperature Control
System to effectively control time and temperature
Time and temperature of receiving, processing,

cooking, cooling, storage, packaging, distribution

and food service upto the consumer, as applicable
Defrosted / thawed material not to be stored back
and after opening.
Tolerance limits and records
chimney, exhaust,fan etc.

5.Food Operations and

Controls
Food Packaging
As per Act
Food Grade Aluminium, Plastic, Tin as per Act
Packaging Materials / Gases Non- Toxic
under storage / use conditions

5.Food Operations and

Controls

Food Distribution / Service

Supply chain system to minimize food spoilage

during transportation Processed / packaged and /
or ready-to-eat food.
Conveyances, Containers designed, constructed
and maintained to effectively maintain temperature,
humidity, atmosphere and other conditions
necessary to protect food
Conveyances, Containers for transporting /
serving foodstuffs shall be non toxic, clean and
maintained in good condition to protect foods from
contamination.
Dedicated Conveyance, Cleaning, Disinfection

6. Management and
Supervision
SOPs
Technical Managers, Supervisors

6.Management and
Supervision

Detailed SOP
Technical Managers and supervisors have

appropriate

Qualifications,
Knowledge / skills on food hygiene principles
and practices
Ensure Food Safety and Quality Products,
Judge Food Hazards, take appropriate
Ensure effective monitoring and supervision

7.Food Testing Facilities

In-house Laboratory
External Laboratory

7.Food Testing Facilities

Laboratory
In-house, for testing of food materials / food for

physical, microbiological and chemical analysis

as per specification/standards under the rules
and regulations for regular / periodic testing
If need, food materials / food shall be tested
before dispatch.
Or, regular testing be done through an accredited
laboratory.
In case of complaints, testing either in the inhouse laboratory or from a designated lab outside

8. Audit, Documentation
and Records
Periodic Audits
Documentation and Records

8.Audit, Documentation and

Records

Periodic audit of
Whole system as per SOP
To find out any fault / gap in the GMP / GHP
system
Records of food processing / preparation,
production / cooking, storage, distribution, service,
food quality, laboratory test results, cleaning and
sanitation, pest control and product recall
To be retained for one year or the shelf-life
of the product, whichever is more.

9. Sanitation and
Maintenance
Cleaning and Maintenance
Pest Control System

9.Sanitation and
Maintenance
Cleaning and Maintenance
Cleaning and Sanitation Programme
Records to indicate
Areas
Cleaning frequency
Cleaning procedure
Equipment and Materials to be used for cleaning.
Equipments in manufacturing - Cleaned and Sterilized
after each use at the end of the day.
Preventive maintenance of equipment, machinery, building
and other facilities
As per manufacturers instructions.
Non-toxic, Edible Grade Lubricants be used.

9.Sanitation and
Maintenance
Pest Control Systems
Establishment to be kept in good repair
Holes, drains etc. to be kept sealed
Or fitted with mesh / grills / claddings
Animals, Birds and Pets not to be allowed
into the food establishment areas/ premises.
Food materials
To be stored in pest-proof containers
stacked above the ground and away from
walls.

9.Sanitation and
Maintenance
Pest Control Systems
Treatment with permissible chemical, physical or
biological agents, within the permissible limits,
Treatment to be carried out without posing a
threat to the safety or suitability of food.
Records of pesticides / insecticides used along
with dates and frequency to be maintained.

10. Personal Hygiene

Health Status
Personal Cleanliness
Personal Behavior
Visitors

10.Personal Hygiene
Health Status
Personnel known / suspected, to be suffering
from / to be a carrier of a disease or illness
likely to be transmitted through food, not to be
allowed to enter into any food handling area
System of reporting illness,
Periodic medical checkups and also if
clinically or epidemiologically indicated

10.Personal Hygiene
Health Status
Medically examined once in a year to rule out
infectious, contagious and other communicable
diseases.
Record of these examinations.
Compulsory yearly inoculation against the enteric
group of diseases and records thereof
In case of epidemic, all workers to be vaccinated
irrespective of yearly vaccination.

10.Personal Hygiene
Personal Behavior
Food handlers to refrain from
smoking;
spitting;
chewing or eating;
sneezing or coughing over any food
Eating in food preparation and food service areas.

Food handlers to trim their nails and hair periodically,

Do not encourage or practice unhygienic means while
handling food

10.Personal Hygiene
Personal Behavior
Persons handling raw materials or food products shall
maintain high standards of personal cleanliness at all
times. In particular:
(a) they shall not
smoke, spit, eat or drink in areas or rooms where raw
materials and food products are handled or stored;
(b) wash their hands at least each time work is resumed
and whenever contamination of their hands has
occurred; e.g. after coughing / sneezing, visiting toilet,
using telephone, smoking etc.

10.Personal Hygiene
Personal Behavior
avoid certain hand habits - e.g. scratching nose,
running finger through hair, rubbing eyes, ears
and mouth, scratching beard, scratching parts of
bodies etc.-. When unavoidable, hands should
be effectively washed before resuming work
after such actions.
Food handlers not to wear any belonging such
as rings, bangles, jewellery, watches, pins and
other items that pose a threat to the safety and
suitability of food.

10. Personal Hygiene

Visitors
Generally discouraged to go inside the food
handling areas.
However, proper care has to be taken to ensure
that food safety & hygiene is not getting
compromised due to visitors in the floor area.
The Food Business shall ensure that visitors to
its food manufacturing, cooking, preparation,
storage or handling areas must wherever
appropriate, wear protective clothing, footwear
and adhere to the other personal hygiene
provisions envisaged in this section.

11. Product Information

and Consumer Awareness
As per FSSA 2006
For next person in Food Chain

12. Training
All Food Handlers
Periodic Assessment
Supervision
Review

12.Training
Food handlers
Made aware of their role and responsibility
To have the necessary knowledge and skills relevant to the food

processing / manufacturing, packing, storing and serving

Are instructed / 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.

Periodic assessments of the effectiveness of training

Routine supervision and checks to ensure that food
hygiene and food safety procedures are being carried
out effectively
Training programme shall be routinely reviewed and
updated wherever necessary.

ABOUT QCI
Established in 1997 by a Cabinet decision in
partnership with CII, FICCI, ASSOCHAM
Autonomous body regd as society - Chairman
appointed by PM (Ratan Tata, Venu Srinivasan,
Dr. R.A.Mashelkar)
Provide accreditation structure in the country
Spread quality movement in India assigned
National Quality Campaign funded by Govt
Provide right and unbiased information on
quality & related standards
Represent Indias interest in international fora
Help establish brand equity of Indian products
and services

STRUCTURE OF QCI
NATIONAL
ACCREDITATION
BOARD FOR
CERTIFICATION
BODIES(NABCB)

NATIONAL
ACCREDITATION
BOARD FOR
TESTING AND
CALIBRATION
LABORATORIES
(NABL)*

NATIONAL BOARD
FOR QUALITY
PROMOTION (NBQP)

NATIONAL
REGISTRATION
BOARD FOR
EDUCATION
AND TRAINING
(NABET)

NATIONAL ACCREDITATION
BOARD FOR HOSPITALS AND
HEALTHCARE PROVIDERS
(NABH)

*CURRENTLY INDEPENDENT BODY

Voluntary Certification
Standard Owner ( FSSAI, NMPB, COSAMB)

Accreditation Body(QCI)
Certification Body
The organization
The customer

Thank you
For any more information please contact
Dr. Hari Prakash
Joint Director, NABET/QCI
2nd Floor, Institution of Engineers Building
2, Bahadur Shah Zafar Marg, New Delhi - 110002, India
Tel: +91-11-23379260, 23378057, 23370079
Fax: +91-11- 23378678 hari@qcin.org

Website: www.qcin.org