1. FSSAI Food Safety And Standards Authority Of India
Basics Of Safety

2. Basic Criteria’s Do you have an approved vendor list?
Do you provide your staff in all food handling areas with proper uniform, head gear, apron and shoes?
Do you ensure that only potable water is used for drinking, ice cubes, processing and direct steam operations?
Do you have a washable floor, non flaky walls and leak proof ceiling?
Do you ensure that no color is used in preparing any food other than Indian sweets, confectionary, pre packed ice creams, squashes and jams.
Do you have facility to store cut fruits, salads and prepared chutney at less than 5’C.
Do you have facility to segregate Non Vegetarian and Vegetarian food?

3. Do you ensure that Vegetarian chopping board sanitized with 50 ppm (4ml in 10 lts) liquid chlorine and Non- Vegetarian chopping board in 100 ppm (8ml in 10 lts) for storage for 3 hours.
Do you ensure that prepared food is not displayed beyond 2 ½ hours if not maintained beyond 65’C and chilled below 5’C.
Do you ensure that all your food handlers are checked annually by a registered medical practitioner.
Do you ensure that thawing is not done by any other method other than, slow thawing process at 5’C or running water at 15’C for maximum 90 minutes or microwave oven.
Do you ensure that there is proper pest control program.
Do you have proper ventilation in all food related areas and proper drainage.
Do you ensure that only standardized milk and packed oil are used.
Do you ensure that food is transported in a closed vehicle with proper temperature whenever required.
Do you ensure that oil is not used for more than two times.

4. Important Facts: Pest Control
Its mandatory for a organization to have a Pest control license i.e. Form VIII from Government of Maharashtra and Ministry of Agriculture Insecticide Act 1968 (0) for a period of 12 months including details of chemicals to be used.
Note: If its not found it can be a non bail able offense.
The person working in your organization from the Pest control company must know how to read English capital letters.

5. Rodent Trap Chart and Map
Example:
Day 1
Day 2
Day 3
Rodents
Checked
Zero

6. STORES
Rodent Trap Rodent Trap 2
Rodent Trap Rodent Trap Rodent Trap 5 A B C G H I D E F J K

7. Things to Notice:
Egg should be transported 1 day after its laid. Expiry of an egg is 72 to 96 hours.
Insect Repellent wires to be used.
Dish wash temperature: 65-72’C
Rinsing Temperature: 75-82’C
Hot Holding temperature for both : 65’C
Re Heating temperature for both: 74’C, Reheating should not be done by adding water. Bain Marie cannot be used for Re heating.
Gravy Items on the Buffet cannot be reused.
Ice Cream to be stored at -17’C to -23’C.

8. Form IV : Factors Determining Food Safety
Temperature
Time
Bad Process
Bad Raw Material
Improper Storage
Illness or Injury
Humidity
Chemical Residue
Non Segregation
Improper Handling
Non Standard Sanitary Operations
Foreign Material
Pest Incidence
Body Fluids of Rodents/Birds
Non Food Grade
Non Food Grade Packing
Lack of proper drainage
Bad Water
Improper Additives
Bad Transport
Lack Of Training
Cross Contamination

9. Air Cycles Per Hour 17,000 lit per min/hour Kitchen: 20-22 Stores: 5
Rooms: 7
Restaurant: 7-10
Locker/Toilet: 20-22
Bar: 20
Pantry/Garde Manger/ Butchery: 65 RH
Anemometer: An instrument for measuring the speed of the wind, or of any current of gas.
Balloon Test (To check the Exhaust Fan): Blow a balloon and release the same in the kitchen areas, if the balloon goes directly towards the exhaust that means the exhaust are working properly.

10. Establishment Design & Facilities: Part I
Flooring
Ceiling
Wall (washable tiles)
Lighting (Shatter proof)
Temperature (16 – 23’C – Meat/Garde Manger, Deep Freeze – 18’C and Chiller – 5’C)
Humidity (Less than 65%)
Container
Drainage
Waste Disposal

11. Drainage There should be the right kind of slopes with no cracks.
There should be proper cleaning and sanitizing schedule
It should be non flaky and leak proof.
The flow of the drain should be opposite to the food cooking area.
The gradient must be 12 inches for every 100 linear feet.
The minimum depth should be 4 inches.
All sides should be plastered/tiled/coated.
Lid: closed and with a two layer lid, upper lip should be grilled and bottom lid should be holed with a cockroach trap.

12. Water Treatment: Suspended Solid: Can be strained. Dissolved Solid:
Addition of Chlorine (3ppm)
Addition of Alum (250 gms powder/12000 lts) - mix and allow it to stay for 2 hours.
Sand Filter Method – gives clarity
Activated Carbon Filter (650’C) – Removes color and odor.
Softener: (Application) Processing and Drinking:
Sodium replaces calcium & UV Filtration, I3 & I4, Boiling,
magnesium Ultra filtration, O3, Electrolyses, RO
Note: In a 100 LB, 60 LB is rejected and 40 LB is Accepted

13. Material Management: Part II Receiving and Storage
Types of Receiving:
Frozen
Dry
Perishable
Ready to Eat
Types of Storage:
Dry
Chiller (5’C)
Freezer (-18’C to -22’C)

14. Checking The Authenticity: Food items
Oil : Do not reuse oil more than twice, to check insert PH paper in the oil, if the paper turns dark orange or red its not safe.
Chicken: No stale smell, No green patches, No water coming out on pressing, No injuries, No black current smell.
Fish: Eyes should be transparent, Gills should be red, No injury on fins or tails, Firm skin.
Meat: Carcass should not be brownish/black, a blue stamp to be observed that it is from a certified slaughter house, no fecal matter on surface.
Prawns: No yellow spots on head, No broken shell, No green/orange color in vein(poisoned).
Egg: Clean shell, No cracks, Spin the egg if it doesn’t stop on putting your finger means its not spoiled, it must sink, it must be transparent against light.

15. Mango: It must sink, There should be a dip near the knot.
Chilly Powder: Put 1 tbsp chilly powder in water, shake well, the container must have flakes, if not and a line of powder is observed then its adulterated.
Turmeric Powder: Mix 1 tbsp in water, use a transparent container, if white deposits are observed at the bottom its adulterated. Or add lime it should turn red.
Honey: Dip cotton bud in honey and burn it, if it burns its adulterated, OR put a tooth pick in the honey, turn the container upside down it should float up.
Jaggery: Add vinegar/lime juice the juice should not froth.
Milk: Add put drops of milk on a polished tile, turn it upside down, It should flow without leaving traces or water marks.
Or, Take a glass, add milk and iodine if it turns blue means it contains starch
Or, Add vinegar or lime – froth means it contains urea
Or, Add green chilly it should curdle on immediate basis.

16. Food Labels: Basic Requirements:
Display Panel: 2 Types
Principle Display Panel
Back Side Panel
Name of the product
FSSAI License Number
Customer Care Number
Manufacturer- Address and Contact Number
Additive Declaration
Nutritive Value
Quantity of Items used
Price of the item
Veg/Non Veg logo

17. Processing and Pre- Processing: Part III 5 Stages of Food Items:
Example : Rice
Physical (Adulterants)
Chemical
(Adulterants)
Biological
Control Measures
Receiving
Stones, insects, husk, Dust, Wax, Etc
Chemicals and Pesticides
Micro orgasm
Approved vendor, Packing.
Storing
Same as Above
Clean storage
Pre - Preparation
100% removed (Washing)
Maybe Present
Would Increase
Sanitation and potable measures
Preparation
100% removed (While cooking)
Decreases
Removed during cooking
To be cooked at 100’C. hygiene of the Cook.
Serving
None.
None
Clean crockery and cutlery, hygiene of the server.

18. Food Display/Food Handling/ Food Transportation: Part IV Risk Analysis: Probability of Occurrence Example: Housekeeping Dusters with Kitchen Staff
Severity
Risk
Critical (2)
(Makes Food unsafe)
Major (1)
(May Make the Food unsafe)
Minor (0)
(It wont make the Food unsafe)
High (2)
(This will occur)
Medium (1)
(This may occur)
1*2 = 2 (Medium chances of occurrence, however can be critical if found)
Low (0)
(This will not occur)

19. Conditions: While Purchasing Food items
Have an approved vendor list.
Buy things with an FSSAI symbol and license or from a FSSAI registered/licensed vendor.
All products should have a Certificate of Guarantee (Form E- For every product received every time, the same can be downloaded from the supplier, soft copy is acceptable) and Certificate of Analysis (Once in every 6 months).
Receiving Area: Must be hygienic, if not enclosed must have an ad hoc en closer or create a collapsible platform with curtains for high risk items.
Always check the use by or best before date:
Use by: Date after which the items become unsafe, only applicable on items that have a less than 14 days shelf life.
Best before: Date after which the items may loose quality.

20. Types of Plastic Acceptable: LDP- Low-Density Polyethylene
HDP - High-density polyethylene
PP - Polypropylene
PET - Poly Ethylene Terephthalate (One time Use)
Cling Wrap: Used only for covering and should not come in contact with the food items.
Not Acceptable:
PS – Polystyrene
PVC - Polyvinyl chloride
Note: Ensure you take a Global Migration Certificate from suppliers for packaging.
Self Use : Parcel containers should have a Best before 2 ½ hours disclaimer on products that are kept in containers.

21. THANK YOU