Purpose
To ensure hygienic practices and conditions across all stages of food handling, from production to sale, for the safety of consumers.
Expectations
Food establishments must follow strict hygiene standards in areas such as location, food storage, meat and fish handling, and equipment use.
Food handlers must possess a valid medical certificate issued by an authorized Medical Officer and be subject to periodic health inspections.
Proper cleaning, disinfection, packaging, labelling, and food transport systems must be maintained at all times.
Purpose
To regulate the safety and quality of packaging materials used for food, ensuring they do not harm human health or affect food integrity.
Expectations
Prohibits packaging materials that are hazardous to health, alter the taste or smell, or change the nature, consistency, or content of food.
Manufacturers/importers must ensure packaging materials meet international quality standards.
Schedule I – Mandatory symbol indicating “for food use”
Schedule II – Packaging must undergo specific tests
Schedule III – Specifies contents of sachets with reduced iron powder
Food packaging must comply with Food (Labelling and Advertising) Regulations – 2005 (Gazette No. 1376/9)