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Food Safety and Hygiene Standards for Food Processing and Handling Establishments

1. Equipment and Utensils Hygiene

  • All equipment and containers must be corrosion-resistant, non-toxic, and easy to clean or disinfect.
  • Only use utensils that are well-maintained, sanitized, and designated solely for food contact.
  • Food must be protected in containers using lids or fine mesh to prevent contamination.
  • Storage of utensils should avoid exposure to dust, fumes, or harmful substances.
  • Equipment must be installed and arranged to allow easy access for cleaning and maintenance.
  • Provide appropriate cleaning and disinfection facilities; use Clean-in-Place (CIP) systems where feasible.
  • Containers for waste or chemicals should be distinctly marked to avoid contamination.
  • Cleaning agents and hazardous substances must be stored separately in secure locations.
  • Proper wastewater or effluent treatment systems should be installed where required.
  • Use only food-grade containers (e.g., stainless steel, aluminium); avoid materials that are chipped or degraded.

2. Water Quality and Usage

  • Only potable water shall be used in food preparation, processing, and cooking, with proper storage and distribution systems.
  • Water used for washing or food contact must be free from contaminants that could pose food safety risks.
  • Water storage tanks must be periodically cleaned with maintenance records properly documented.
  • Non-potable water may be used only for non-food contact purposes (e.g., fire-fighting, refrigeration) under strict controls, ensuring no risk of cross-contamination.
  • Non-potable water pipes must be clearly identified and separated from potable systems.

3. Cleaning and Raw Food Washing Facilities

  • Establishments must provide sufficient facilities for cleaning and disinfecting utensils and equipment, including hot and cold water supply.
  • Dedicated washing stations for raw food must be available with hot/cold water access and should be regularly cleaned and disinfected.
  • Sinks used for raw food washing must not be used for other purposes and should ideally be separated from utensil washing areas.

4. Waste Management

  • Food waste must be removed frequently to prevent accumulation and contamination.
  • Covered, preferably hands-free refuse bins must be provided, cleaned daily, and dried before reuse.
  • Wastewater and sewage disposal must comply with environmental and factory norms.
  • Efficient drainage and disposal systems must prevent any contamination of food or water supplies.
  • Waste storage areas should not be located near food processing areas and must remain sealed and hygienically maintained.
  • Waste should not be stored openly within the premises and must be disposed of periodically.
  • Disposal practices must align with local regulations, especially regarding plastics and non-biodegradable materials.

5. Personnel Hygiene and Facilities

  • Staff hygiene facilities must include handwashing stations, hot/cold water supply, lavatories (gender-separated), and designated changing areas, all placed away from food zones.
  • Toilet facilities should be sufficient for the number of male and female staff, and hygiene training must be provided.
  • Rest and refreshment areas must be separated from food processing and must not lead directly into production zones.
  • Display visual boards (in English and/or local language) inside the premises indicating hygiene do’s and don’ts for staff.

6. Ventilation and Lighting

  • Proper ventilation systems, including air filters and exhausts, must prevent air movement from contaminated areas to clean areas.
  • Adequate natural or artificial lighting must be installed to ensure hygienic working conditions, and lighting fixtures must be protected to avoid food contamination from breakage.

7. Raw Material Handling and Acceptance

  • Do not accept any raw material or ingredient known to contain parasites, toxins, or contaminants that cannot be eliminated through normal processing.
  • All materials must comply with food safety regulations and statutory standards.
  • Maintain updated procurement records for all raw materials, additives, and ingredients.
  • Physically inspect and clean all incoming raw materials thoroughly.
  • Purchase raw materials in quantities that can be stored safely without risking quality or spoilage.
  • Always check packaging for expiration date, damage, and appropriate storage conditions.
  • Potentially high-risk foods must be received at ≤ 5°C, and frozen foods at ≤ -18°C.

8. Storage Practices

  • Storage areas must ensure food protection from contamination, be easy to clean, and prevent pest access.
  • Use cold storage facilities tailored to the specific temperature requirements of different foods.
  • Store raw, processed, rejected, and returned items separately with clear identification.
  • Maintain strict separation of raw meats, seafood, and poultry from cooked or packaged products.
  • Control temperature and humidity to preserve food shelf life.
  • Follow FIFO (First-In, First-Out) or FEFO (First-Expired, First-Out) principles for inventory management.
  • Store food using non-toxic containers on raised pallets, away from walls and floors to aid cleaning and pest control.

Penalty for non-compliance:

Non-compliance with FSSAI license conditions can lead to serious consequences, starting with the issuance of an Improvement Notice under Section 32, giving the Food Business Operator (FBO) a time-bound opportunity to correct deficiencies. Failure to comply may result in suspension or cancellation of the license, requiring the FBO to stop operations. Monetary penalties for various non-compliances such as sub-standard food, misbranding, misleading ads or unhygienic handling may be levied. In severe cases, prosecution may follow, with imprisonment ranging from 6 months to life and fines up to ₹10 lakh, depending on the harm caused. Authorities may also seize or recall products and order temporary or permanent closure of the business.

Read more about the regulation from: https://fssai.gov.in/cms/food-safety-and-standards-regulations.php

Disclaimer: The information contained in this Article is intended solely for personal non-commercial use of the user who accepts full responsibility of its use. The information in the article is general in nature and should not be considered to be legal, tax, accounting, consulting or any other professional advice. We make no representation or warranty of any kind, express or implied regarding the accuracy, adequacy, reliability or completeness of any information on our page/article. 

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