Food safety and standards requirements must be followed by every food business operator (FBO) involved in the handling, processing, manufacturing, packing, storing, and distribution of any food item in India. India's food safety and standards authority develops food safety and hygiene standards (FSSAI). Every food business operator must register with the FSSAI and show his or her license number on the food item/items after receiving permission.
Also read- fssai certificate
A food business owner has a moral obligation to take care of the food item so that it does not injure any customers. FSSAI laws and regulations must be followed by every food industry owner. The food-borne disease can occur if food safety and standards requirements are not followed by food business owners. The World Health Organization (WHO) developed five food safety standards to protect customers from similar situations.
Stop microorganisms from contaminating your food.
To kill germs, cook the meal at the right temperature and for the right amount of time.
Separate raw and cooked foods to avoid cooked food adulteration.
Food should be stored at the right temperature according to food safety regulations.
Use safe raw materials and drinking water.
According to FSSAI Food Safety and Standards, every food industry operator must adhere to the following rules.
According to FSSAI requirements, the area of the food establishment should be free of dust, smoke, fumes, odor, pollutants, and chemical emissions that could taint the food and injure customers. Pollution in the environment and industrial regions surrounding food establishments can pose major dangers to food safety.
The location where food is manufactured should not have direct access to residential areas. In the case of beef products, too, location is crucial. Only those food establishments that deal in meat and meat products are granted an FSSAI license, as long as they are connected to a meat market and keep their distance from vegetables.
According to FSSAI requirements, the area of the food establishment should be free of dust, smoke, fumes, odor, pollutants, and chemical emissions that could taint the food and injure customers. Pollution in the environment and industrial regions surrounding food establishments can pose major dangers to food safety.The location where food is manufactured should not have direct access to residential areas. In the case of beef products, too, location is crucial. Only those food establishments that deal in meat and meat products are granted an FSSAI license, as long as they are connected to a meat market and keep their distance from vegetables.
Any food establishment's equipment and containers must be free of dust, grime, flies, and insects. It must be clean and well-organized in order for food to be safely stored in containers. It should be constructed of corrosion-resistant materials. Cleaning and disinfecting equipment on a regular basis are required to maintain food safety and cleanliness.
The expiry date of a food item must be carefully examined before putting it in a food item, according to Indian and international food rules. There are other factors to consider in order to keep food from spoiling while being stored -
Keep an eye on the temperature of high-risk foods. Milk products, frozen foods, and so on.
Raw materials should be stored safely.
Proper cleaning and maintenance facilities should be established in the establishment premises to protect things from dirt, dust, or any other harmful chemical, according to food safety requirements. Every food operator's pest management system should be at the top of their priority list. You must establish particular cleaning frequencies and procedures in order to assure food hygiene and sanitation. Ensure that the pest treatment technique does not have a negative impact on food quality.
One of the most critical aspects of food safety and hygiene is personal hygiene. Individuals handling food items must keep their personal hygiene in mind before handling the food. Every business operator must provide instructions to all food handlers and guide them about the following food safety and hygiene requirements, according to FSS rules and regulations:
Clothing that is protective
Gloves for the face mask
Covering the head
Footwear is required.
All food handlers must comply with these regulations not only while working, but also when visiting the food facility. All food workers should have regular health checks to avoid contracting any illness or disease that could be transmitted to another person through food.
Suggested read- Fssai registration