Depends on improvement/ compliance submitted by Agency, DO will decide accordingly. The audit frequency for a kind of business will be decided by FSSAI considering the risk classification of food businesses.
Category: FSMS
FSMS
What are prerequisite hygiene requirements?
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 […]
What are the steps involved in HACCP?
“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 […]
What are the hygiene requirements for bottled water?
Hygiene requirements for bottled water is laid down under Part II of Schedule 4 of FSS (Licensing & registration of Food Buisnesses) Regulation, 2011.
Why is hand washing important?
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.
How often should food handlers wash their hands?
“Food handlers shall wash their hands before handling food & – After handling or preparing raw food – After handling waste – After cleaning duties – After using the toilet – After blowing nose, sneezing or coughing – After eating drinking or smoking – After handling money”
if the certification of same FBO is already been done”
A declaration to the effect that the auditing agency or its personnel/auditor has not provided any training, guidance, Food Safety Certification or consultancy to and not carried out internal audits of the food business operator or any of its parent or subsidiary for last two years will be taken from the agency.
From were we will get requirement for food safety & hygiene for food business?”
“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”
what are the training aspect of auditors as FSS Act provides 3 month mandatory training and qualification at par with FSO
The educational qualifications, experience and training details of auditors will be governed as per the draft FSS (Food Safety Auditing) Regulation, 2017. The auditors will undergo mandatory training with FSSAI before commencing audits.
Who will assign the job to agency.How to contact FBO directly ?
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.
Is there regulation governing third party audits?
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 […]
Is there any resource available to help me set up my own HACCP plan?
“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 […]
When my HACCP plan is complete do I ever need to review it?
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.
There might be “Conflict of Interest” in FBO where auditing the same FBO for which certification has already been done?
A declaration to the effect that the auditing agency or its personnel/auditor has not provided any training, guidance, Food Safety Certification or consultancy to and not carried out internal audits of the food business operator or any of its parent or subsidiary for last two years will be taken from the agency.