Category: FSMS

You can register your grievance to FSSAI about unsafe food by logging at https://foodlicensing.fssai.gov.in/cmsweb/ & providing basic information such as license number of FBO, your personal details, details of the concern with the product etc.

If you want to open a food business, you are first required to either license or register (depending on your turnover) your food business. Subsequently, you are required to comply with condition of license and follow sanitary requirements as mentioned in Schedule 4 of FSS (Licensing & Registration of Food Businesses) Regulation, 2011. You will […]

http://www.fssai.gov.in/home/safe-food-practices/THIRD-PARTY-AUDITS.html

“FSSAI has laid down general & specific food safety & hygiene requirements for Food Business Operators who are applying for license/registration. These requirements are laid down in Schedule 4 of Food Safety & Standards (Licensing & Registration of Food Businesses) Regulation, 2011. These may be downloaded from http://fssai.gov.in/home/fss-legislation/fss-regulations.html”

The certificate of recognition granted under FSS (FSA) regulations 2017 shall be valid for a period of three years from the date of issue of certificate.

“FSSAI has developed sector specific guidance documents based on Schedule 4 of Food Safety & Standards (Licensing & Registration of Food Businesses) Regulation, 2011 for ease of implementation of these requirements by FBO. These guidance documents also include sample HACCP Plans for specific sector, inspection checklist & important formats for record keeping. These guidance documents […]

Third Party means an organization or agency other than the Food Authority and Food Business Operators

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

Microorganisms grow well in the temperature danger zone, i.e. 60⁰ C to 5⁰ C. Within this range, temperatures between 51 ⁰ C to 21⁰ C allow for the most rapid growth of microorganisms.

When storing food in refrigerator, ensure that refrigerator is maintained at a temperature of 5 – 8 degC. All the gaskets, buckets & trays should be kept clean at all times. Food should be kept covered in refrigerator & cooked food shall be kept above uncooked/raw food to avoid contamination. Leftover food should be periodically […]

“As per the defination of “”Use by date”” in FSS (Packaging & Labelling) regulation, 2011 “Use – by date” or “Recommended last consumption date” or “Expiry date” means the date which signifies the end of the estimated period under any stated storage conditions, after which the food probably will not have the quality and safety […]

“Hands should be washed for 20 seconds as follows:

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

Yes. A designated sink for hand washing must be provided in food preparation areas and it should not be used for any other activity such as washing utensils, clothes etc.It must be easily accessible, not likely to be obstructed and located close to the working area. In large kitchens that are sub-divided into different work […]

“Proper hand washing facilities shall be provided. Hand washing and drying system should include –  Porcelain/Stainless Steel Wash-hand basins, preferably knee operated  liquid Soap  Sanitizer  Supply of hot and /or cold water  Wet hands drying system  Clean and dry towels, preferably paper towel/rolls  Covered Trash Bin, preferably pedal […]