“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 – Manufacturing/ processing/ packaging/storage/distribution.
Part 3 – Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of Milk and Milk Products. (in addition to Part 2)
Part 4 – Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of Meat and Meat Products.
Part 5 – Specific Hygienic and Sanitary Practices to be followed by Practices to be followed by Food Business Operators engaged in catering / food service establishments. (These are in addition to Part 2) ”