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Dear friends,
I am attaching copy of Food Safety & Standards (Licensing and Registration of Food Business) Regulations 2011 which have come into force on 5th August 2011.
As per the Regulations:
1) No person shall commence any food business unless he possesses a valid licence. Every licence holder is required to file periodical returns.
2) Even every petty food business operator (which includes hawker, temporary stall holder and person running a canteen) is required to get himself registered on payment of prescribed fee.
3) Every such operator has to follow detailed hygiene and safety requirements provided in Schedule-4 of the regulations.
Thus all contractors running canteens in offices and factories will have to get themselves registered under the regulations.
Regards,


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File Type: pdf Food safety and Standards (Licensing and Registration of Food businesses) regulation, 2011.pdf (170.0 KB, 1512 views)

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With reference to the Manpower deployed in Food Production the following are relevant under the FOOD SAFETY AND STANDARDS (LICENSING AND REGISTRATION OF FOOD BUSINESSES), REGULATIONS 2011:

12. The workers working in processing and preparation shall use clean aprons, hand gloves, and head wears.

13. Persons suffering from infectious diseases shall not be permitted to work. Any cuts or wounds shall remain

covered at all time and the person should not be allowed to come in direct contact with food.

14. All food handlers shall keep their finger nails trimmed, clean and wash their hands with soap, or detergent and

water before commencing work and every time after using toilet. Scratching of body parts, hair shall be

avoided during food handling processes.

15. All food handlers should avoid wearing, false nails or other items or loose jewellery that might fall into food

and also avoid touching their face or hair.

16. Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially while

handling food.

XXX

13. The person suffering from infectious disease shall not be permitted to work.

14. All food handlers shall remain clean, wear washed clothes and keep their finger nails trimmed, clean and wash

their hands with soap/ detergent and water before commencing work and every time after touching food or

using toilet.

15. All food handlers should avoid wearing loose items that might fall into food and also avoid touching or

scratching their face, head or hair.

xx

6 Management and Supervision

6.1 A detailed Standard Operating Procedure (SOP) for the processing of food as well as its packing, despatch and

storage will be developed for proper management which in turn would help in identifying any problem and the exact point,

so that damage control would be faster.

6.2 The Food Business shall ensure that technical managers and supervisors have appropriate qualifications,

knowledge and skills on food hygiene principles and practices to be able to ensure food safety and quality of its products,

judge food hazards, take appropriate preventive and corrective action, and to ensure effective monitoring and supervision.

xxx8 Audit, Documentation and Records

8.1 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.

8.2 Appropriate records of food processing / preparation, production / cooking, storage, distribution, service, food

quality, laboratory test results, cleaning and sanitation, pest control and product recall shall be kept and retained for a

period of one year or the shelf-life of the product, whichever is more.

10 PERSONAL HYGIENE

10.1 Health Status

10.1.1 Personnel known, or believed, to be suffering from, or to be a carrier of a disease or illness likely to be

transmitted through food, shall not be allowed to enter into any food handling area . The Food Business shall

develop system, whereby any person so affected, shall immediately report illness or symptoms of illness to the

management and medical examination of a food handler shall be carried out apart from the periodic checkups, if

clinically or epidemiologically indicated.

10.1.2 Arrangements shall be made to get the food handlers / employees of the establishment medically

examined once in a year to ensure that they are free from any infectious, contagious and other communicable

diseases. A record of these examinations signed by a registered medical practitioner shall be maintained for inspection

purpose.

10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases as per

recommended schedule of the vaccine and a record shall be kept for inspection.

10.1.4 In case of an epidemic, all workers are to be vaccinated irrespective of the scheduled vaccination.

10.2 Personal Cleanliness

10.2.1 Food handlers shall maintain a high degree of personal cleanliness. The food business shall provide to

all food handlers adequate and suitable clean protective clothing, head covering, face musk, gloves and footwear

and the food business shall ensure that the food handlers at work wear only clean protective clothes, head covering

and footwear every day.

10.2.2 Food handlers shall always wash their hands with soap and clean potable water, disinfect their hands

and then dry with hand drier or clean cloth towel or disposable paper at the beginning of food handling activities

immediately after handling raw food or any contaminated material, tools, equipment or work surface, where this

could result in contamination of other food items or after using the toilet.

10.2.3 Food handlers engaged in food handling activities shall refrain from smoking, spitting, chewing, sneezing

or coughing over any food whether protected or unprotected and eating in food preparation and food service areas.

10.2.4 The food handlers should trim their nails and hair periodically, do not encourage or practice unhygienic

habits while handling food.

10.2.5 Persons working directly with and handling raw materials or food products shall maintain high standards

of personal cleanliness at all times. In particular:

a) they shall not smoke, spit, eat or drink in areas or rooms where raw materials and food products are

handled or stored;

b) wash their hands at least each time work is resumed and whenever contamination of their hands has

occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc.

c) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and

mouth, scratching beard, scratching parts of bodies etc.- that are potentially hazardous when associated with

handling food products, and might lead to food contamination through the transfer of bacteria from the

employee to product during its preparation. When unavoidable, hands should be effectively washed before

resuming work after such actions.

10.3 Visitors

10.3.1 Generally visitors should be discouraged from going inside the food handling areas. Proper care has to

be taken to ensure that food safety & hygiene is not getting compromised due to visitors in the floor area.

10.3.2 The Food Business shall ensure that visitors to its food manufacturing, cooking, preparation, storage

or handling areas must wherever appropriate, wear protective clothing, footwear and adhere to the other personal

hygiene provisions envisaged in this section.

xxx

12 TRAINING

12.1 The Food Business shall ensure that all food handlers are aware of their role and responsibility in protecting

food from contamination or deterioration. Food handlers shall have the necessary knowledge and skills which are relevant

to food processing / manufacturing, packing, storing and serving so as to ensure the food safety and food quality.

12.2 The Food Business shall ensure that all the food handlers are instructed and trained in food hygiene and food

safety aspects along with personal hygiene requirements commensurate with their work activities, the nature of food, its

handling, processing, preparation, packaging, storage, service and distribution.

12.3 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.

12.4 Training programmes shall be routinely reviewed and updated wherever necessary.

rajanlawfirm

Pls see https://www.citehr.com/285737-legal-...-industry.html

Dear sir, Whether industrial canteen is coming under the above regulations. If it so, what is the regulation/ rule number for it Regards, S.Prabhu
Dear Friends,
This discussion is important. Can anybody clarify whether the Food & Standards Act, 2006 is applicable to the full-fledged Canteen cooking and serving food inhouse in the Fatories Act, 1948 to the employees of the factory ? Please enlighten about the scope of the Act and amended rules 2011?
Thanks and Regards,
Janak

Hi,
Anyone can throw lights in to this discussion.
This clear that this rule applicable to canteens running inside the factories. If any body has experience in obtaining licenses for canteen please let us know the procedures and documents required for this..
Thanks in advance
Regards

Do any Food Business in india Require FSSAI License ,For Example : For Retail (Fssai Retail License), For Manufacturing Fssai Mfg License,For Re packer Fssai Re-packing license is required ,If FBO is Exporter then Fssai export central license is required ,For Importer Fssai Import Central License is required .If any one related to food business Fssai licensing solution in Mumbai city ,Contact Our Experts # 09930962213 Bhaskar Raj ( Licensing Consultant),Mumbai, FSSAI Food License Agent | Import license | Central License Consultant
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