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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 this regulation. 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