FSSAI New Guidelines for Food Handlers

What is FSSAI Food License and Why Do Food Handlers Need It?

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.

Guidelines for Ensuring Food Handler Health and Hygiene

• Employees or food handlers showing signs of illness or suspected to carry a contagious disease must not be allowed in food handling areas.
• Individuals diagnosed with an infection must immediately inform management and undergo a medical assessment.
• Food handlers are required to undergo an annual medical examination to confirm they are free from infectious, transmissible, or contagious diseases.
• Food Business Operators (FBOs) are responsible for motivating, educating, and monitoring employees to ensure they avoid food handling while experiencing symptoms such as:
  • Diarrhea
  • Sore throat
  • Jaundice
  • Vomiting
  • Fever
  • Eye, nose, or ear discharge
  • Skin conditions, including cuts, boils, or itching

The Personal Hygiene and Cleanliness of Food Handlers

Essential Personal Hygiene Standards for Food Handlers:

• Food handlers must maintain strict personal hygiene at all times.
• Wash hands thoroughly with soap and water:
  • Before and after handling food.
  • After using the restroom.
  • After coughing, sneezing, or touching the face.
  • After contact with potentially contaminated surfaces.
• Use hand sanitizers or disposable gloves when necessary.
• Keep nails short, clean, and free from polish.
• Avoid wearing jewellery, watches, or any accessories while handling food.
• Ensure hair is covered adequately with a clean cap or hairnet.
• Wear a clean mask or face shield at all times.
• Strictly prohibit smoking, chewing, spitting, or sneezing in food handling areas.

The Proper Attire and Equipment of Food Handlers

Attire and equipment Guidelines for Food Handlers:

• Wear clean, appropriate clothing during all food handling activities.
• Use slip-resistant footwear to ensure safety and maintain hygiene.
• Avoid wearing flowing or excessively loose garments to reduce contamination risks.
• Use sanitized utensils, equipment, and containers throughout food preparation, storage, and service.
• Refrain from using wooden or damaged utensils, as they can harbor bacteria.
• Ensure all equipment and containers are:
  • Properly maintained.
  • Free from leaks, rust, or corrosion.

The Sanitary and Hygienic Practices of Food Handlers

Practices for Food Handling Hygiene:

• Commit to cleanliness at every step of food handling: washing, peeling, cutting, cooking, and cooling.
• Prevent cross-contamination by using separate utensils, equipment, and containers for raw and cooked food.
• Maintain proper temperature and humidity to ensure food safety and quality.
• Dispose of spoiled or expired food promptly and responsibly, such as in a compost bin.
• Disinfect surfaces, utensils, and containers regularly to uphold hygiene standards.
• Avoid waste accumulation by promptly disposing of trash, keeping the kitchen clean and organized.

The Food Safety Training and Supervision of Food Handlers

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.

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