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All FBOs (Food Business Operators) are required to strictly adhere to maintaining hygienic and sanitation guidelines. It is the responsibility of FBOs to make sure that everything is done complying with all essential standards. Currently, FSSAI is carefully implementing strict rules and regulations to improve food safety standards. These rules and regulations apply to all Food Business operators, including hotels, restaurants, Cafes, and cafeterias. Food Handlers should not only clean premises and use quality ingredients, but must also ensure the hygiene and sanitization of all food handlers.
The Food Safety and Standards Authority of India (FSSAI) issues a 14-digit registration or license number to every food business operator (FBO) within India. This license number, displayed on all food packages, denotes the manufacturer's state and licensing details. The primary objective of this FSSAI food license is to uphold the quality and safety standards of food products and to enhance the accountability of FBOs.
FSSAI Food License is mandatory for all FBOs who are involved in food-related activities, including manufacturing, processing, packaging, storing, distributing, transporting, retailing, wholesaling, importing, or exporting. All FBOs must apply for the food license on the official FSSAI(https://foscos.fssai.gov.in/apply-for-lic-and-reg) website and pay the applicable fee, which varies depending on the nature and the size of the business. The validity of the FSSAI food license can be one year to five years and is required to be renewed before the expiration. Non-compliance, either in obtaining or renewing the license, may lead to penalties or legal repercussions for the FBOs.
Employees or food handlers exhibiting signs of illness or suspected of carrying a contagious disease should be prohibited from accessing the food handling areas. Individuals diagnosed with any infection are required to promptly notify management and must take a medical assessment. Furthermore, food handlers must receive an annual medical examination to ascertain their freedom from infectious, transmissible, or contagious diseases. The Food Business Operator bears the responsibility to actively motivate, educate, and oversee employees, ensuring they refrain from handling food while experiencing symptoms such as diarrhea, sore throat, jaundice, vomiting, fever, or any manifestations of eye, nose, ear discharge, or skin conditions like cuts, boils, or itching.
Food handlers must maintain strict personal hygiene standards. They need to wash their hands thoroughly with soap and water before and after food handling, following restroom use, after coughing or sneezing, and after any contact with potentially contaminated surfaces. Hand sanitizers or disposable gloves should be utilized when deemed necessary. Maintaining short and clean nails is imperative, and the wearing of jewellery, watches, or nail polish is discouraged. Hair must be adequately covered using a clean cap or hairnet, and the use of a clean mask or face shield is mandatory. Smoking, chewing, spitting, or sneezing within the food handling areas is strictly prohibited.
Food handlers must prioritize hygiene by wearing clean, appropriate clothing and slip-resistant footwear during all food handling activities. Flowing or excessively loose garments should be avoided to minimize contamination risks and maintain safety. Throughout food preparation, storage, and service, it's important to exert sanitized utensils, equipment, and containers. Steer clear of wooden or damaged utensils, as these harbors for bacteria. Furthermore, all equipment and containers must be impeccably maintained, and free of leaks, rust, or corrosion.
From washing and peeling to cutting, cooking, and cooling, every step of food handling deserves a commitment to cleanliness and hygiene. Food handlers must be vigilant about cross-contamination, wielding separate utensils, equipment, and containers for raw and cooked food like culinary knights wielding distinct swords. Maintaining the right temperature and humidity is key, so banish spoiled or expired food to the realm of the compost bin. And remember, a sparkling kitchen is a happy kitchen, so regularly disinfect surfaces, utensils, and containers, never letting waste linger in its domain.
Food handlers must complete food safety training under the supervision of the food business operator or manager. This training should cover the fundamental principles and practices of food hygiene and safety, including the hazards and risks associated with food handling. Additionally, it should equip food handlers with preventive and corrective measures to ensure food safety and quality, along with an understanding of relevant legal and regulatory requirements. Food handlers are obligated to follow instructions and guidance from their supervisor and report any issues or concerns related to food safety and hygiene.
Food handlers exhibiting signs of illness must be prohibited from food handling areas. They are required to undergo a medical assessment and notify management promptly. Non-compliance can lead to penalties.
Yes, food handlers must undergo food safety training covering fundamental principles, practices, hazards, and risks associated with food handling. Training should be supervised by the food business operator or manager.
Food handlers should report any issues or concerns to their supervisor and follow instructions and guidance to ensure food safety and quality.
While the FSSAI guidelines apply to all food businesses, specific requirements or standards may vary based on the nature and size of the business. It is essential to consult the official FSSAI guidelines or seek expert advice for specific businesses.
