FSSAI Catering Services

FSSAI Standard for location and surroundings

1. The location of a catering establishment should not be present in a healthy environment or in a place where sanitary facilities are low
2. It is crucial that the catering service should maintain overall hygiene of the environment
3. All the new units should be set away from environmentally polluted areas
4. Any potential source of contamination like waist water toilet facilities open dreams should be avoided near the facility

FSSAI standards for catering service layout and design of Food establishment premises

The premises should not have any cross contamination in the food preparation area. It should be designed in a way to accommodate pre and post manufacturing operations. The food material movement should be done in a single direction to prevent cross contamination.

1. The floors and ceilings of the catering establishment have to be made of impervious material
2. They should be smooth and easy to clean with no flaking paint or plaster
3. Maintain the sound condition to reduce accumulation of Dirt and mould growth.
4. The doors in the catering establishment should be made from non absorbing surfaces and should be clean and disinfectant
5. Windows, doors and other openings outside the environment have to be well screened with wire mesh or insect proof screen
6. An efficient drainage system has to be introduced as an adequate provision for disposal and refuse of food articles
7. In case of vending carts, tables or boxes the hygiene has to be maintained
8. It has to be made from impermeable and easy to clean stainless steel surfaces that are placed at least 60 to 70 cm above the ground
9. The vending surfaces should be built out of rust or corrosion resistant material and have to be kept in clean and good condition all the time
10. When not in use, food vending surfaces should be kept in a clean place and properly protected.
11. The food production standards of FSSAI for the catering services are further subdivided into 9 sections. They are:
12. Receiving
13. Storage
14. pre- preparation
15. Cross contamination
16. Cooking
17. Reheating
18. Chilling
19. Distribution and service
20. Waste disposal

FSSAI standards for receiving and procurement of raw materials

1. Maintain cleanliness in the receiving area to ensure the hygienic handling of food products
2. Verify the presence of an FSSAI License number on all received products to ensure regulatory compliance
3. Monitor the temperature of delivered food items to ensure they match the storage temperature requirements
4. Utilise only grade A eggs, pasteurised milk products, and meat sourced from inspected suppliers to uphold quality standards
5. Avoid purchasing or using dented cans and packages with leaks or tears to prevent contamination
6. Scrutinise expiry and best before dates on products to ensure freshness and safety.
7. Look for indications of thawing and refreezing on frozen food products as this might lower the quality
8. Check produce for indications of spoilage, including signs of insects or dirt
9. Assess meat products for freshness by examining their colour and odour
10. Purchase raw produce based on immediate requirements and storage capacity to minimise food spoilage and waste.

FSSAI Standards for Storage of Raw Materials

Storage facilities must be meticulously designed and constructed to prevent cross-contamination, facilitate proper maintenance and cleaning, and deter pest infestation. Cold storage units are essential for items requiring temperatures below 5°C. During procurement and receipt of raw materials, food handlers are responsible for ensuring compliance with specific storage guidelines:

1. Frozen foods must be stored at -18°C (0°F)
2. Refrigerators and refrigerated display units should maintain temperatures of 4°C (40°F) or colder
3. Dry storage areas should be maintained between 10°C to 21°C (50°F to 70°F)
4. Raw and cooked foods must be stored separately to prevent cross-contamination
5. Raw foods should never be stored above cooked or ready-to-eat foods
6. All food items should be kept covered at all times
7. Proper labelling of food items is essential
8. Stock rotation methods such as FIFO (First In, First Out) and FEFO (First Expire, First Out) should be implemented
9. All food items should be stored at least 15cm (6 inches) above the floor to facilitate cleaning and discourage pests
10. Packaging materials should be kept covered to prevent contamination.
11. For vegetables and non-vegetables, separate refrigerators are needed. Food that is not vegetarian is kept in a separate room and is packaged in hygienic packets or containers.
    
    If there's a separate refrigerator accessible: Vegetable refrigerator shelves are arranged as follows: raw vegetables are on the lower shelves, prepared vegetables are next to the top shelves, and ready-to-eat food is on the top shelf.
    
    Arrangement in Non-Veg Refrigerator: Ready-to-eat items and salads are on the upper shelves, followed by cooked non-vegetables on the upper shelves and raw non-vegetables on the bottom shelves.
    
    If there's no separate refrigerator available:- Raw food is located on the lower shelves, cooked non-vegetables are located on the top shelves, and ready-to-eat food is located on the top shelf.

FSSAI Standards for Pre-Preparation

1. Thoroughly wash all raw fruits and vegetables in potable water
2. Every piece of equipment—such as cutting boards, knives, peelers, processors, etc.—that is utilised needs to be spotless
3. Different tools and methods should be utilised for handling raw and cooked food
4. Separate equipment and handling procedures should be used for vegetarian and non-vegetarian meals.

FSSAI Standards To Avoid Cross Contamination

It is important to keep ready-to-eat food and raw meat, poultry, and vegetables separate at all times.

1. Before beginning any other task after cooking non-vegetarian food, hands should be completely cleaned
2. Before beginning food preparation and after using it, work surfaces, cutting boards, and equipment should be properly cleaned (intend to clean and sanitise)
3. It is best to use different chopping boards and knives for raw fruit, vegetables, meat, and poultry and ready-to-eat meals
4. Raw poultry or meat should be refrigerated if it is not ready to eat
5. It is best to keep raw meat and poultry in a separate refrigerator
6. It is important to teach staff members how to prevent cross-contamination.

FSSAI Standards For Cooking

In order to prevent food poisoning, it's critical that you prepare your food to a safe internal cooking temperature because dangerous contaminants cannot be seen, smelled, or tasted. The cooking procedure must be sufficient to get rid of and minimise risks to a manageable degree.

1. Cooking must be done at an internal temperature of at least 75°C
2. To prevent contamination, vegetables and non-vegetable goods should be cooked separately
3. Fresh vegetable juices, salads, and other items ought to be served immediately upon order, rather than beforehand
4. If storing is necessary, place in a clean container and refrigerate at 5 OC or lower.

FSSAI Standards For Re- heating

Food must reheat to a temperature high enough to destroy microorganisms:

1. The entire thing needs to be boiling or bubbling to indicate that a safe temperature has been attained
2. Food that has been reheated and is not being used should be disposed of. Reheated food can be stored at 60°C or higher.

FSSAI Standards For Chilling

Microorganisms thrive in the temperature danger zone of 60°C and 5°C. The range of temperatures where bacteria can grow the fastest is between 51 °C and 21 °C. Using blast chillers is the most effective approach to chill. In the event that specialised equipment is unavailable, food should be refrigerated as soon as possible using the techniques listed below:

1. Ice baths
2. Shallow Pans
3. Refrigerate
4. Stirring

FSSAI Standards For Chilling

Maintaining proper temperatures during hot and cold holding of food is crucial to prevent bacterial growth. Hot-holding equipment should maintain temperatures of 60°C or higher, while cold-holding equipment should keep foods at 5°C or colder to ensure food safety.

FSSAI Standards For Food Packaging

Food packaging serves various functions including contamination prevention, ease of transportation, and shelf life extension.

1. It provides a surface for labelling and product identification
2. Only food-grade plastic should be used for packaging
3. Packaging materials must be free from physical (e.g., dirt, hair), chemical (e.g., ink, adhesive), and biological (e.g., bacterial, fungal) contaminants
4. Food packaging materials must comply with all regulations and standards specified in the Food Safety & Standards Act, 2006.

FSSAI Standards For Food Distribution

1. Food that has been processed, packed, or prepared for consumption must be stored under the proper conditions for transportation and/or service
2. Food handling should be kept to a minimum. It is imperative to guarantee that all utensils, crockery, cutlery, and hands of food handlers/sellers are thoroughly cleaned and sterilised.

FSSAI Standards For Waste Disposal

1. Food that has been packaged, processed, or made ready for eating needs to be kept in the right kind of storage so that it may be served or transported
2. As little as possible should be done to handle food. Ensuring the thorough cleaning and sterilisation of all utensils, crockery, cutlery, and hands of food handlers/sellers is crucial.

Critical Control Points from Food Receipt to Transportation

1. Ensure that storage facilities are designed and built to facilitate proper cleaning and maintenance, effectively protecting fish and fish products from contamination during storage
2. Establish adequate transportation facilities for raw materials and finished products, with food contact surfaces on vehicles being smooth, non-corrosive, and easy to clean and disinfect
3. Handle non-conforming products identified through internal or external audits, incoming material inspections, or routine testing activities by either reprocessing them or storing, labelling, and using them in a manner that maintains product safety, quality, traceability, and regulatory compliance
4. Keep track of all your rework activities' traceability data
5. Protect non-conforming or rework materials that have been stored against contamination by microbes, chemicals, or extraneous debris
6. Define and document standard operating procedures for handling rework or non-conforming products, including specifying acceptable quantities, process steps, methods of addition, pre-processing stages (if necessary), and controls for decantation to prevent contamination with extraneous matter.

Ensuring Quality Control in Catering Services

In order to ensure quality control in catering services, fssai has outlined standards that have to be followed during food production and food service. Here or some of the general standards to ensure quality control:

1. Establishing a quality control program ensures that incoming meat and vegetables, as well as in-process and finished products, undergo thorough inspection and testing to maintain cleanliness and hygiene standards throughout the cleaning process. This makes it possible to quickly take corrective action to ensure the safety of the product and assists in identifying any potential pollutants or anomalies
2. Having a laboratory facility with trained and competent personnel is essential for conducting food testing to verify product quality and safety. If an in-house laboratory is not available, relying on accredited external laboratories or those notified by FSSAI ensures reliable and accurate testing results. This becomes particularly crucial in addressing product complaints or feedback, where testing is necessary to validate compliance with standards and regulations
3. Maintaining comprehensive records of tests conducted on incoming raw materials, bulk chemicals, and ingredients, including Certificates of Analysis, ensures transparency and accountability in the sourcing and handling of ingredients. This paperwork is proof that the necessary regulations and quality standards have been followed
4. Regular testing of in-process and finished products is essential to verify their quality and safety. Testing frequency, as per FSS standards and regulations, ensures that products meet established benchmarks for safety and quality. Retaining control samples allows for ongoing monitoring of product stability and helps identify any deviations from specifications
5. Proper disposal of tested samples, especially if pathogen testing is conducted in-house, is crucial to prevent potential contamination or hazards. Autoclaving both the tested samples and remnants before disposal ensures the destruction of any pathogens, minimising the risk of cross-contamination and ensuring a safe working environment
6. Calibration of laboratory equipment on a regular basis is required to ensure testing procedures remain accurate and reliable. Periodic calibration ensures that equipment functions properly and provides precise measurements, thereby enhancing the reliability and validity of test results.

Standards for Cleaning and Sanitation

1. At access points, set up appropriate foot and hand washing and sanitising stations with foot or non-hand operated taps and sufficient supplies of liquid soap, disinfectant, nail brushes, single-use towels, or hand dryers
2. Ensure waste bins for collecting used towels are foot-operated or non-hand operable
3. Offer self-drying hand sanitizer for disinfecting hands after drying
4. Provide separate change rooms for male and female workers to change clothes, store personal belongings, and clean footwear, with designated areas for home personal clothes and company uniforms if applicable
5. Ensure change rooms are of adequate size with smooth, washable walls and floors
6. Maintain a sufficient number of toilets in change rooms (typically following a 1:25 facility:employee ratio) that do not open directly to the working area, equipped with self-closing doors and proper fly-proofing systems
7. Ensure toilets and urinals have adequate water supply, using potable water at the wash basin stations to prevent contamination of fish items during production.
8. Avoid direct openings of changing rooms and toilets to the fish handling area.
9. Provide an appropriate first aid room for employee use within the establishment.

Maintenance and Pest Control Systems

Maintenance

1. Conduct regular preventive maintenance of equipment and machinery in accordance with manufacturer instructions to ensure proper functioning and minimise breakdowns
2. Implement a preventive maintenance program that covers all devices used to monitor and control food safety hazards, outlining maintenance procedures, frequencies, and responsible personnel or external agencies
3. Maintain schedules for internal and external calibration of critical food safety equipment to ensure accuracy and reliability
4. Perform corrective maintenance in a manner that does not pose contamination risks to adjacent production lines or equipment, with post-maintenance verification conducted for validation
5. Use food-grade lubricants, heat transfer fluids, or similar materials in areas where there is a risk of direct or indirect contact with the product
6. Keep records of equipment breakdowns and maintenance activities for traceability and accountability purposes
7. Enforce a loose items control policy to prevent contamination with product or packaging materials, including the management of nuts, bolts, nails, broken machine parts, or other smaller components.
8. To guarantee operational effectiveness and compliance with food safety regulations, do routine maintenance inspections on fish tanks, equipment, and transportation vehicles, including thermometers, thermostats, and temperature gauges.
9. Pest Control Systems
   
   Pest control systems under FSSAI ensure the implementation of effective measures to prevent, manage, and eradicate pests, safeguarding food safety and hygiene standards. These systems are designed to minimise contamination risks and maintain a clean, sanitary environment in food establishments. Here are some of the standards:
10. Sealing holes, drains, and other entry points, as well as adding wire mesh screens to windows, doors, and ventilators to keep pests out, are some ways to keep buildings free from pests and free of possible breeding grounds. To reduce the prevalence of pests, keep pets, birds, and animals away from food establishments
11. Designate a responsible person to manage pest control activities within the establishment or engage external contractors with valid contracts for major pest control activities targeting rodents, lizards, cockroaches, flies, rats, mice, vermin, and insects, ensuring exclusion from processing areas
12. Implement an effective pest monitoring program, including the placement of detectors and traps in key locations to identify pest activity, with a maintained map of detector and trap locations to prevent potential contamination of materials, products, or facilities
13. Conduct pest treatment using permissible chemical, physical, or biological agents within acceptable limits, ensuring trained operatives perform treatments without posing threats to food safety or suitability
14. Maintain records of pesticides and insecticides used, including types, quantities, concentrations, application dates, frequencies, target pests, and methods applied, to demonstrate compliance with regulations and guidelines
15. Store any pest treatment chemicals or tools inside plant facilities under lock and key to prevent unauthorised access
16. Maintain proper records of all pest control activities conducted, including treatment dates, methods, and outcomes, to facilitate traceability and accountability.

Waste Disposal Management in Catering

1. Ensure buildings are well-maintained to prevent pest access and eliminate potential breeding sites, sealing holes, drains, and other entry points, and installing wire mesh screens on windows, doors, and ventilators to deter pests. Exclude animals, birds, and pets from food premises to minimise pest presence
2. Designate a responsible person to manage pest control activities within the establishment or engage external contractors with valid contracts for major pest control activities targeting rodents, lizards, cockroaches, flies, rats, mice, vermin, and insects, ensuring exclusion from processing areas
3. In order to prevent potential contamination of materials, goods, or facilities, implement an efficient pest monitoring program that includes the deployment of detectors and traps in strategic locations to identify pest activity and a map of detector and trap locations that is kept up to date.
4. Apply approved chemical, physical, or biological pesticides within reasonable bounds, making sure that professionals treat pests without endangering the appropriateness or safety of food
5. Maintain records of pesticides and insecticides used, including types, quantities, concentrations, application dates, frequencies, target pests, and methods applied, to demonstrate compliance with regulations and guidelines
6. Store any pest treatment chemicals or tools inside plant facilities under lock and key to prevent unauthorised access
7. Maintain proper records of all pest control activities conducted, including treatment dates, methods, and outcomes, to facilitate traceability and accountability.

Health Status Monitoring and Illness Reporting

1. Any person exhibiting symptoms of disease, including but not limited to jaundice, diarrhea, vomiting, fever, sore throat with fever, or clearly visible infected sores and discharges from the nose, eyes, or ears, should notify management as soon as possible in order to avoid being in areas where food is handled
2. Food handlers who are returning to work following a contagious disease medical leave are required to show a fitness certificate that has been approved by a licensed healthcare professional
3. Conduct annual medical examinations for all food handlers and employees to ensure they are free from infectious, contagious, or communicable diseases, with records of these examinations signed by a registered medical practitioner and supported by test reports.
4. Administer yearly inoculations against enteric diseases for factory staff, including workers, and maintain records of vaccinations.
5. During an epidemic, vaccinate all factory staff, including workers, regardless of their yearly vaccination status.
6. In the meat handling area, individuals with open cuts, wounds, or burns must cover them with suitable waterproof bandages before starting operations. Any lost dressings should be reported, and the bandage should preferably be brightly coloured and metal-detectable.

Personal Cleanliness and Hygiene Practices

Personal cleanliness of food handlers is crucial in the catering sector to prevent foodborne diseases. It is mandatory for the food handlers to implement personal hygiene habits as a part of their behaviour. Here is a list of personal hygiene standards outline by the FSSAI

1. Food handlers must wear clean and protective clothing, including a front cover, face mask, gloves, and footwear
2. They should always wash their hands thoroughly with soap and clean water
3. After washing, they should disinfect their hands and dry them with a hand dryer or clean cloth towel
4. Handwashing is essential at the beginning of food handling activities and immediately after handling raw food or any contaminated materials
5. Food handlers should refrain from sneezing, coughing, smoking, or spitting in food preparation and service areas
6. They should maintain short nails and well-groomed hair
7. Food handlers should avoid certain hand habits like scratching the nose, running fingers through their hair, rubbing eyes, ears, or mouth, and scratching the beard or other body parts. Hands must be washed effectively before resuming work after such actions
8. Separate shoes should be provided for entering the food preparation area and should not be worn in public
9. Food handlers should refrain from handling currency notes to prevent cross-contamination.