Category: FSMS

“Food Safety Management System means the adoption of Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Hazard Analysis and Critical Control Point (HACCP) and such other practices as specified by regulation, for the food business. A Food Safety Management System (FSMS) is a network of interrelated elements that combine to ensure that food does not […]

“HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system which identifies, evaluates, and controls hazards (i.e a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect) which are significant for food safety.

No, as per FSS Act, 2006, rules & regulation. It is not mandatory to have a HACCP system. However it is advised to have HACCP plan to ensure food safety.

PRP prerequisite programme is defined as basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption. The PRPs needed depend on the segment of the food chain in which the organization operates […]

“There are seven HACCP principles which must be considered when developing a food safety management system: Seven steps of HACCP are – 1. Conduct a Hazard Analysis. 2. Identify Critical Control Points. 3. Establish Critical Limits. 4. Establish Monitoring Procedures. 5. Establish Corrective Actions. 6. Establish Verification Procedures. 7. Record Keeping Procedure For further information […]

Your HACCP plan must be kept up to date. You will need to review it from time to time, especially whenever something in your food operation changes, for example, if you decide to start hot holding food you will need to update your plan to include this additional step.

“FSSAI has developed sample HACCP plans to provides guidance to the food buiness in developing HACCP plan. These sample HACCP plans are available in guidance documents developed for following seven sectors, namely – 1. Bakery sector 2. Vegetable oils & fats sector 3. Food grain warehouses sector 4. Flour milling sector 5. Food Supplements sector […]

Hygiene requirements for bottled water is laid down under Part II of Schedule 4 of FSS (Licensing & registration of Food Buisnesses) Regulation, 2011.

Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food handlers are removed by proper hand washing techniques.

FBO may express the shelf life of the product as Best befor, Use – by date, Recommended last consumption date or Expiry date.

Food Safety Audits will reduce the regulatory Food Safety Inspections conducted by Central or State Licensing Authorities. Satisfactory Audits will lead to less frequent regulatory inspections by Central or State Licensing Authority except the regulatory sampling. This will strengthen food safety surveillance system and encourage self-compliance. This will reduce the gap between regulator led enforcement […]

Section 3(1)(s) of the FSS Act provides the defination of FSMS.

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 […]

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.

“Food Safety & Hygiene Requirements have been categorized into five major sections, namely – Part 1 – General Hygienic and Sanitary practices to be followed by Petty Food Business Operators applying for Registration. Part 2 – General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying for License – […]