Category: FSMS

As the FSS(Food Safety Auditing) Regulation, 2017 is in draft stage and agencies have been recognised provsionally, the audits would be assigned by FSSAI. But once the draft regualtion is finalised, the FBOs can themselves chose the agencies from the list of recognised agencies from FSSAI website under intimation to FSSAI.

“Hands should be washed for 20 seconds as follows: – Wet hands under warm running water – Use enough soap to form a good lather – Rub all parts of hands with soap and water – Lather for at least 15-20 seconds, vigorously and thoroughly rubbing all hand surfaces, including the fingertips and thumbs – […]

The Act aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi- departmental control to a single line of command. The single authority will set all the Quality,Safety and Hygienic standards of Food in addition to Licensing,Auditing of the Food Premises and traceability […]

Internal temperature of food should reach 75 degC & 75 degC should be maintained for atleast 2 minutes.

“Cross contamination is one of the most common causes of food poisoning. It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment. Cross contamination may occur from – 1. Food to food – Food can become contaminated by bacteria from other foods. This type of cross-contamination is especially dangerous […]

Yes, FSSAI has granted Provisional Recognition as Food Safety Auditing Agency to 20 auditing agencies in accordance with the criteria laid down under the draft Food Safety and Standards (Food Safety Auditing) Regulation, 2017. The list is available at http://www.fssai.gov.in/home/safe-food-practices/THIRD-PARTY-AUDITS.html

“Food grade material shall be used.

“Proper hand washing is extremely important, whether using gloves or not. If using gloves, hand washing should be carried out before putting gloves on, between glove changes and after gloves are removed. The problem with the use of gloves is that in situations where staff is not given proper training in food safety, gloves are […]

Water used for washing should ideally be above 40 deg C. This is mainly required for dispersion of soap.

Fee for Recognition/Renewal of Recognition for a period of 3 years is Rs. 30,000/- and the application fee is Rs. 5000/-

To strengthen the food safety surveillance system, FSSAI has envisaged audits of Food Business Operators through Private Auditing Agencies. Hence in order to cultivate and foster the growth of compliance culture, FSSAI is enabling compliance through private recognised Auditing Agencies. A Draft Food Safety and Standards (Food Safety Auditing) Regulations, 2017 (http://www.fssai.gov.in/home/fss-legislation/notifications/draft-notification.html) has been prepared […]

“The basic key elements of FSMS are – 1. Pre requisite programmes 2. HACCP principles 3. Management Commitment 4. Communication between stakeholders”

Section 16(2)(c) provides for the Mechanism for accreditation of certification bodies for Food Safety Management Systems and Section 44 of FSS Act provides for Recognition of organisation or agency for food safety audit and checking compliance with Food Safety Management System required under the Act or the rules and regulation made there under. Section 44 […]

Yes, FSSAI has granted Provisional Recognition as Food Safety Auditing Agency to 20 auditing agencies in accordance with the criteria laid down under the draft Food Safety and Standards (Food Safety Auditing) Regulation, 2017. The list is available at http://www.fssai.gov.in/home/safe-food-practices/THIRD-PARTY-AUDITS.html