General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying for License:

A. Location And Surroundings:

• Food establishments should be situated away from environmental pollution and industrial operations that emit unpleasant odours, fumes, soot, dust, smoke, or harmful chemical/biological pollutants. The location must prevent contamination risks to food areas, avoid pest infestations, and ensure effective removal of solid or liquid waste.
• If nearby industries pose contamination risks, adequate protective measures must be implemented.
• Manufacturing premises should not have direct access to residential areas.

B. Layout And Design Of Food Establishment Premises:

• Floors, ceilings, and walls should be made of impervious materials, maintained in good condition to avoid the accumulation of dirt or mold. They must be smooth, easy to clean, and free from flaking paint or plaster.
• Doors must be constructed with smooth, non-absorbent surfaces to ensure easy cleaning and disinfection when needed.
• Food processing or service areas should have effective drainage systems, with sloped floors designed to direct flow away from food preparation zones to prevent contamination.
• Proper measures should be in place to prevent insects and rodents from entering processing areas through drains.
• All external openings such as windows and doors should be fitted with wire mesh or insect-proof screens. Doors must have automatic closing systems, and screens should be removable for cleaning.
• No food-related activity should take place in premises that are not adequately separated from toilets, drains, or waste storage areas, in order to maintain hygiene and prevent contamination.

C. Equipment & Containers:

• Equipment and utensils that come in contact with food must be made of non-toxic, corrosion-resistant materials and should be easy to clean or disinfect.
• All equipment must be kept clean, in good condition, and used solely for food-related purposes.
• Food containers must have proper lids or covers to prevent exposure to dust, flies, and other contaminants.
• Utensils and food containers should not be stored in areas exposed to impure air or harmful gases/substances that can contaminate food.
• Equipment must be designed and placed in a way that allows easy maintenance and promotes good hygiene practices.
• Appropriate facilities must be provided for cleaning and disinfecting equipment. Where possible, a Cleaning in Place (CIP) system should be used.
• Separate, identifiable containers should be used for waste, by-products, and dangerous or inedible substances.
• Cleaning chemicals and other hazardous materials must be stored in labelled containers away from food items to prevent contamination.
• A wastewater disposal or effluent treatment system should be installed if necessary.
• All items that touch food must:

1. Be maintained to allow proper cleaning and disinfection.
2. Avoid chipped enamelware; instead, use stainless steel, aluminium, glass, or lined brass utensils.

D. Water Supply:

• Only potable water should be used in cooking and processing, with proper storage and distribution facilities in place.
• Water used for washing or handling food must be of a quality that prevents contamination or health hazards.
• Water storage tanks must be cleaned regularly, and cleaning records should be maintained.
• Non-potable water can be used only for cleaning equipment that does not come into contact with food, steam production, firefighting, or refrigeration systems—provided that the piping system ensures there’s no risk of contamination to food or ingredients.
• Pipes carrying non-potable water must be clearly distinguishable from those used for potable water.

E. For Cleaning Utensils/Equipment:

Adequate facilities for cleaning, disinfecting of utensils and equipments shall be provided. The facilities must have an adequate supply of hot and cold water if required.

F. Washing Of Raw Material:

Adequate facilities for washing of raw food should be provided. Every sink (or other facilities) for washing food must have an adequate supply of hot and/or cold water. These facilities must be kept clean and, where necessary, disinfected. Preferably, sinks which are used for washing raw foods shall be kept separate and that should not be used for washing utensils or any other purposes.

G. Drainage And Waste Disposal:

• Waste should be removed regularly from food handling areas to avoid accumulation. Covered, touch-free bins must be provided, cleaned, and disinfected daily.
• Sewage and effluent disposal must comply with Factory/Environmental Board norms. Properly designed drainage and waste systems should be in place to prevent contamination of food and potable water.
• Waste storage must be positioned to prevent contamination and kept in covered containers, emptied at regular intervals.
• Waste must be disposed of regularly and not kept open inside the premises. Disposal should follow local regulations, including those for plastic and non-environment-friendly materials.

H. Personnel Facilities And Toilets:

• Personnel facilities must include handwashing stations with hot/cold water, separate hygienic toilets for males and females, and changing areas that don’t open directly into food processing zones.
• Adequate toilets should be provided based on staff count, and employees must be made aware of cleanliness practices.
• Rest and refreshment areas should be separate and must not directly lead into food production or storage areas.
• A display board with dos and don’ts should be placed prominently in English or local language for workers’ awareness.

I. Air Quality And Ventilation:

Ventilation systems natural and /or mechanical including air filters, exhaust fans, wherever required, shall be designed and constructed so that air does not flow from contaminated areas to clean areas.

J. Lighting:

Natural or artificial lighting shall be provided to the food establishment, to enable the employees/workers to operate in a hygienic manner. Lighting fixtures must wherever appropriate, be protected to ensure that food is not contaminated by breakages of electrical fittings.

K. Procurement Of Raw Materials:

• Establishments must not accept any raw material or ingredient that contains parasites, harmful microorganisms, pesticides, veterinary drugs, toxins, or decomposed/ extraneous substances that cannot be removed through standard sorting or processing.
• All ingredients and additives must meet the standards set under the Act.
• Maintain proper records of ingredients and their sources for inspection.
• Raw materials must be physically checked and cleaned thoroughly.
• Purchase raw materials as per storage/preservation capacity.
• Packaged raw material must be checked for ‘expiry date’/ ‘best before’/ ‘use by’ date, packaging integrity and storage conditions.
• High-risk food must be received at or below 5°C.
• Frozen food must be received at -18°C or below.

L. Storage Of Raw Materials And Food:

• Food storage areas must be designed to prevent contamination, allow proper cleaning, and restrict pest entry.
• Cold storage should be provided as per the type and need of raw, processed, or packed food.
• Raw, processed, rejected, recalled, or returned materials must be stored separately with clear markings and secure handling. Raw food items must be kept apart from packaging, stationery, hardware, and cleaning chemicals to avoid contamination.
• Meat, poultry, and seafood must be stored apart from other foods under correct temperature and humidity to extend shelf life.
• Stock rotation practices like FIFO and FEFO must be followed for all food categories.
• Non-toxic containers should be used, and food should be stored above the floor and away from walls to enable cleaning and pest control.

M. Time And Temperature Control:

• Food businesses must maintain proper systems to control time and temperature throughout all critical stages like receiving, processing, cooking, cooling, storage, and distribution to ensure food safety.
• Whenever frozen food / raw materials are being used / handled / transported, proper care should be taken so that defrosted / thawed material are not stored back after opening for future use.
• If thawing is required then only required portion of the food should be thawed at a time.
• Wherever cooking is done on open fire, proper outlets for smoke/steam etc. like chimney, exhaust fan etc. shall be provided.

N. Food Packaging:

• Packaging materials must protect food from contamination or damage and comply with labelling requirements under the FSS Act and Regulations.
• For primary packaging that comes in direct contact with food or ingredients, only food-grade materials must be used. Materials like aluminium, plastic, and tin should meet the standards specified under the FSS Regulations and related rules.
• All packaging materials and gases used must be non-toxic and safe under the given storage and usage conditions.

O. Management And Supervision:

• A detailed Standard Operating Procedure (SOP) must be developed for food processing, packing, dispatch, and storage to ensure effective management and quick identification of issues for faster corrective action.
• Food businesses must ensure that technical managers and supervisors are adequately qualified and trained in food hygiene and safety to identify hazards, take corrective measures, and oversee operations effectively.

P. Food Testing Facilities:

• Food establishments must have a well-equipped lab on the premises for regular testing of food materials for physical, microbiological, and chemical parameters as per FSSAI standards.
• In case of suspected contamination, food must be tested before being dispatched from the facility.
• If no in-house lab is available, testing must be conducted through FSSAI-notified or accredited laboratories, especially in case of complaints or quality concerns.

Q. Audit, Documentation And Records:

• A periodic audit of the whole system according to the SOP shall be done to find out any fault/gap in the GMP/GHP system.
• Proper records of all food-related activities—including production, storage, testing, cleaning, and recalls—must be maintained for at least one year or the product’s shelf life, whichever is longer.

R. Cleaning And Maintenance:

• A documented cleaning and sanitation schedule must be followed, specifying areas to be cleaned, how often, and what procedures and materials will be used. Manufacturing equipment must be cleaned and sterilized regularly.
• Cleaning chemicals must be handled as per manufacturer instructions and stored separately in clearly labelled containers to avoid any risk of food contamination.

S. Pest Control Systems:

• Food establishments and equipment must be well-maintained to prevent pest entry and breeding. Openings should be sealed or covered, and animals or pets must be restricted from food areas.
• Food should be stored in pest-proof containers, elevated above the ground and away from walls.
• Any pest infestation must be addressed immediately using safe and permitted methods. Records of pesticides/insecticides used, along with dates and frequency, must be maintained.

T. Health Status:

• Personnel with illnesses that can be transmitted through food must not enter food handling areas. The Food Business must have a system in place for immediate illness reporting and ensure medical examinations are conducted as needed, in addition to regular health checkups.
• All food handlers must undergo annual medical checkups to ensure they are free from communicable diseases. Records signed by a registered medical practitioner should be maintained.
• Factory staff must be vaccinated against enteric diseases as per the recommended schedule, with records kept for inspection.
• In case of epidemics, all workers must be vaccinated regardless of prior schedules.

U. Personal Cleanliness:

• Food handlers must maintain high personal hygiene and wear clean protective clothing, including head covering, gloves, and footwear during work.
• Hands should be washed with soap and potable water, disinfected, and properly dried at the start of food handling and after any activity that may cause contamination, such as handling raw food or using the toilet.
• Food handlers must avoid smoking, spitting, chewing, sneezing or coughing over food, and should not eat in food preparation or service areas to maintain hygiene and prevent contamination.
• The food handlers should trim their nails and hair periodically, do not encourage or practice unhygienic habits while handling food.
• Food handlers must:

1. Avoid smoking, eating, or drinking in raw material or food handling/storage areas.
2. Wash hands frequently—especially after coughing, sneezing, or using the restroom.
3. Food handlers should avoid hand habits like scratching the nose, touching hair, rubbing eyes, or other body parts, as these actions can transfer bacteria to food. If such contact occurs, hands must be thoroughly washed before resuming food handling.

V. Visitors:

Visitors should generally be restricted from entering food handling areas. If entry is necessary, they must wear appropriate protective clothing and follow all personal hygiene requirements to ensure food safety is not compromised.

W. Training:

• Food Business Operators (FBOs) must ensure that all food handlers are trained and aware of their responsibilities to maintain food safety and quality.
• Food handlers must be trained in food hygiene, safety, and personal hygiene as per the nature of their duties and the type of food being handled, processed, prepared, packaged, stored, served, or distributed.
• Periodic assessments of the effectiveness of training, awareness of safety requirements and competency level shall be made, as well as routine supervision and checks to ensure that food hygiene and food safety procedures are being carried out effectively.
• Training programs should be reviewed and updated periodically.