Dear friends,
I am attaching a copy of the Food Safety & Standards (Licensing and Registration of Food Business) Regulations 2011, which came into force on 5th August 2011.
According to the Regulations:
1) No person shall commence any food business unless they possess a valid license. Every license holder is required to file periodic returns.
2) Even every petty food business operator (which includes hawkers, temporary stall holders, and persons running a canteen) is required to get themselves registered on payment of the 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,
From India, Malappuram
1446I am attaching a copy of the Food Safety & Standards (Licensing and Registration of Food Business) Regulations 2011, which came into force on 5th August 2011.
According to the Regulations:
1) No person shall commence any food business unless they possess a valid license. Every license holder is required to file periodic returns.
2) Even every petty food business operator (which includes hawkers, temporary stall holders, and persons running a canteen) is required to get themselves registered on payment of the 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,
From India, Malappuram
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From India, Ahmadabad
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From India, Ahmadabad
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 headwear.
13. Persons suffering from infectious diseases shall not be permitted to work. Any cuts or wounds shall remain covered at all times, and the person should not be allowed to come in direct contact with food.
14. All food handlers shall keep their fingernails trimmed, clean, and wash their hands with soap or detergent and water before commencing work and every time after using the 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 jewelry 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 an infectious disease shall not be permitted to work.
14. All food handlers shall remain clean, wear washed clothes, keep their fingernails trimmed, clean, and wash their hands with soap/detergent and water before commencing work and every time after touching food or using the 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
Management and Supervision
6.1 A detailed Standard Operating Procedure (SOP) for the processing of food as well as its packing, dispatch, 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 ensure effective monitoring and supervision.
XXX
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.
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 a 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 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 purposes.
10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases as per the 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 all food handlers with adequate and suitable clean protective clothing, head covering, face mask, gloves, and footwear, and 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 a hand dryer 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 the 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 the toilet, using the telephone, smoking, etc.
c) avoid certain hand habits - e.g., scratching nose, running a 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 the 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
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 relevant to food processing/manufacturing, packing, storing, and serving to ensure 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 programs shall be routinely reviewed and updated wherever necessary.
Rajan Law Firm
Please see https://www.citehr.com/285737-legal-...-industry.html
From India, Madras
12. The workers working in processing and preparation shall use clean aprons, hand gloves, and headwear.
13. Persons suffering from infectious diseases shall not be permitted to work. Any cuts or wounds shall remain covered at all times, and the person should not be allowed to come in direct contact with food.
14. All food handlers shall keep their fingernails trimmed, clean, and wash their hands with soap or detergent and water before commencing work and every time after using the 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 jewelry 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 an infectious disease shall not be permitted to work.
14. All food handlers shall remain clean, wear washed clothes, keep their fingernails trimmed, clean, and wash their hands with soap/detergent and water before commencing work and every time after touching food or using the 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
Management and Supervision
6.1 A detailed Standard Operating Procedure (SOP) for the processing of food as well as its packing, dispatch, 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 ensure effective monitoring and supervision.
XXX
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.
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 a 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 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 purposes.
10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases as per the 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 all food handlers with adequate and suitable clean protective clothing, head covering, face mask, gloves, and footwear, and 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 a hand dryer 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 the 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 the toilet, using the telephone, smoking, etc.
c) avoid certain hand habits - e.g., scratching nose, running a 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 the 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
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 relevant to food processing/manufacturing, packing, storing, and serving to ensure 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 programs shall be routinely reviewed and updated wherever necessary.
Rajan Law Firm
Please see https://www.citehr.com/285737-legal-...-industry.html
From India, Madras
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
From India, Madras
From India, Madras
Dear Friends,
This discussion is important. Can anybody clarify whether the Food & Standards Act of 2006 is applicable to the full-fledged canteen cooking and serving food in-house under the Factories Act of 1948 to the employees of the factory? Please enlighten me about the scope of the Act and the amended rules of 2011.
Thanks and Regards,
Janak
From India, Surat
This discussion is important. Can anybody clarify whether the Food & Standards Act of 2006 is applicable to the full-fledged canteen cooking and serving food in-house under the Factories Act of 1948 to the employees of the factory? Please enlighten me about the scope of the Act and the amended rules of 2011.
Thanks and Regards,
Janak
From India, Surat
Hi,
Anyone can contribute to this discussion.
It is clear that this rule applies to canteens operating within the factories. If anybody has experience in obtaining licenses for a canteen, please let us know the procedures and documents required for this.
Thanks in advance.
Regards
From India, Coimbatore
Anyone can contribute to this discussion.
It is clear that this rule applies to canteens operating within the factories. If anybody has experience in obtaining licenses for a canteen, please let us know the procedures and documents required for this.
Thanks in advance.
Regards
From India, Coimbatore
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From India, Mumbai
From India, Mumbai
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