Schedule IV for Petty Food Business Operators

Schedule IV

General Hygienic and Sanitary practices to be followed by Petty Food Business Operators applying for Registration

According to FSS ACT 2006 , schedule IV part 1 General requirements of Hygiene for Petty food Business Operator who applied for FSSAI registration are given below read carefully

(See Regulation 2.1.1(2))

In case inspection of the units is directed by the Registering or Licensing Authority, the inspection should confirm that the following measures are adopted by the unit as far as possible:

The place where food is manufactured, processed or handled shall comply with the following requirements:

1. The premises shall be located in a sanitary place and free from filthy surroundings and shall maintain overall hygienic environment. All new units shall set up away from environmentally polluted areas.

2. The premises to conduct food business for manufacturing should have adequate space for manufacturing and storage to maintain overall hygienic environment.

3. The premises shall be clean, adequately lighted and ventilated and sufficient free space for movement.

4. Floors, Ceilings and walls must be maintained in a sound condition. They should be smooth and easy to clean with no flaking paint or plaster.

5. The floor and skirted walls shall be washed as per requirement with an effective disinfectant the premises shall be kept free from all insects. No spraying shall be done during the conduct of business, but instead fly swats/ flaps should be used to kill spray flies getting into the premises. Windows, doors and other openings shall be fitted with net or screen, as appropriate to make the premise insect free The water used in the manufacturing

shall be potable and if required chemical and bacteriological examination of the water shall be done at regular intervals at any recognized laboratory.

6. Continuous supply of potable water shall be ensured in the premises. In case of intermittent water supply, adequate storage arrangement for water used in food or washing shall be made.

7. Equipment and machinery when employed shall be of such design which will permit easy cleaning.

Arrangements for cleaning of containers, tables, working parts of machinery, etc. shall be provided.

8. No vessel, container or other equipment, the use of which is likely to cause metallic contamination injurious

to health shall be employed in the preparation, packing or storage of food. (Copper or brass vessels shall have proper lining).

9. All equipments shall be kept clean, washed, dried and stacked at the close of business to ensure freedom from

growth of mould/ fungi and infestation.

10. All equipments shall be placed well away from the walls to allow proper inspection.

11. There should be efficient drainage system and there shall be adequate provisions for disposal of refuse.

12. The workers working in processing and preparation shall use clean aprons, hand gloves, and head wears.

13. Persons suffering from infectious diseases shall not be permitted to work. Any cuts or wounds shall remain covered at all time and the person should not be allowed to come in direct contact with food.

14. All food handlers shall keep their finger nails trimmed, clean and wash their hands with soap, or detergent and water before commencing work and every time after using toilet. Scratching of body parts, hair shall be avoided during food handling processes.

15. All food handlers should avoid wearing, false nails or other items or loose jewellery that might fall into food and also avoid touching their face or hair.

16. Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially while handling food.

17. All articles that are stored or are intended for sale shall be fit for consumption and have proper cover to avoid contamination.

18. The vehicles used to transport foods must be maintained in good repair and kept clean.

19. Foods while in transport in packaged form or in containers shall maintain the required temperature.

20. Insecticides / disinfectants shall be kept and stored separately and `away from food manufacturing / storing/handling areas.

FORM E FSSAI

According to FSSAI LICENSE AND REGISTRATION ACT( 2.1) EVERY FOOD BUSINESS OPERATOR SHALL GAVE Guarantee. Every manufacturer, distributor or dealer 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) FORM E Form of Guarantee (Refer Regulation 2.1.14(2)) Invoice No. _____ Place:________ From: _________ Date:_________ To: _________ 1. Date of sale......... 2. Nature and quality of article/brand name, if any....... 3. Batch No or Code No. ........... 4. Quantity .......... 5.Price........... I/We hereby certify that food/foods mentioned in this invoice is/are warranted to be of the nature aqnd quality which it/ these purports/purported to be. Signature of the manufacturer/Distributor/Dealer Name and address of Manufacturer/Packer (in case of packed article)

Chana Dal Specification as per FSSAI

DAL CHANA: Dal Chana shall consist of split grains of gram (Cicer arietinum Linn). as per FSSAI FSS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011, 2.4.6 sub heading 13 Dal Chana it should be follow below specification. It shall be sound, clean, sweet, dry, wholesome and free from admixture of unwholesome substances. It shall also conform to the following standards, namely:— (i) Moisture- Maximum 16 % by weight (at 130°C-132° for two hours). (ii) Foreign matter - Maximum 1 % by weight of which not (Extraneous matter) more than 0.25 per cent. by weight shall be mineral matter and not more than 0.10 per cent. by weight shall be impurities of animal origin. (iii) Other edible grains- Maximum 2 % by weight. (iv) Damaged grains- Maximum 5 % by weight. (v) Weevilled grains- Maximum 3 % by count. (vi) Uric acid- Maximum100 mg. per kg. (vii) Aflatoxin Not more than 30 micrograms per kilogram. Provided that the total of foreign matter, other

GMP REQUIREMENTS OF FSSAI IN FOOD INDUSTRY

GOOD MANUFACTURING PRACTICES FOR WHOLE PREMISE I . Food Preparation Areas The following rules apply to rooms where food is prepared . There will be no smoke nuisance in the food preparation area. Wherever cooking or frying of any kind is being done, a chimney having appropriate suction capacity as per the size of the kitchen has to be installed prior to start of business. II . Hand washing facilities and toilets (1) Adequate number of wash-hand basins made of porcelain/stainless steel shall be provided along with soap to wash hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically. Clean and dry towels shall be kept for the use of customers. (2) Separate sinks must be provided, where necessary, for washing raw food and cleaning equipment. (3) Sinks with a draining board, detergent and hot water shall be provided to ensure proper cleaning of utensils, crockery and cutlery there will be a separate place for washing pots and pai

FOOD PROCESSING AND TECHNOLOGY

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