FSSAI Inspection for Food Businesses
Read more about FSSAI inspections for food businesses.
Contains information about the FSSAI inspection process, guidelines and FSSAI inspection types.
Get Started
1 Lakh+
Businesses registered
5 Lakhs+
Happy customers
India’s highest-rated
legal tax and compliance platform.
.png){kind=small}
4.4/5
13k+ Happy Reviews
Overview of FSSAI Inspection for Food Businesses
- Food safety inspections are critical to ensuring that food businesses comply with hygiene and safety standards. These inspections include routine, follow-up, complaint, and pre-operational inspections, each serving a specific purpose, from ensuring ongoing compliance to addressing specific complaints or issues.
- The procedure for FSSAI food testing involves a Food Safety Officer (FSO) visiting the premises to collect samples and assess compliance with safety standards. Subsequently, the samples undergo testing at an FSSAI-accredited laboratory. Food Business Operators (FBOs) must adhere to FSSAI guidelines and standards, as non-compliance can result in penalties or closure of the business. The FSSAI inspection checklist includes detailed criteria for evaluating hygiene, storage conditions, food handling practices, and cleanliness.
- Revised inspection checklists offer updated guidelines reflecting current standards and best practices. FBOs can review these checklists to ensure compliance, incorporating sanitation protocols, risk assessment, and preventive measures. This enhances the food safety management system, fostering a culture of safety and compliance aligned with regulatory requirements and public health objectives.
Introduction to FSSAI Inspections
- Under the Food Safety and Standards Authority of India (FSSAI), food safety officers are empowered to conduct regular inspections. It is mandatory for food business operators to have thorough knowledge about the compliances, terms and conditions outlined by the FSSAI and make sure to adhere to them throughout the year. It is also crucial for the food safety officer to have complete knowledge about the rules and regulations regarding the scope of authority.
- The Food Safety and Standards (Licensing and Registration of Food Business) Regulations of 2011 provides a clear procedure for inspection and enforcement process of different food establishments. It is the duty of the food safety officer to make sure food safety and qualities are up to par within the assigned area.
Understanding the FSSAI Inspection Process
As per the FSSAI code of ethics, the inspection has to be conducted in a planned manner with respect to the schedule approved by the designated officer. The confidentiality of the inspection outcome has to be maintained by the officer. The food safety officers are also prohibited from demanding or receiving any compensation, directly or indirectly, from the food business operators. As per the FSSAI code of ethics, the inspection has to be conducted in a planned manner with respect to the schedule approved by the designated officer. Improvement notices, as per the provisions of the Act, have to be issued in place of penal measures wherever possible. All the electronic reports have to be filed by the food safety officer within 24 hours, directly with the supervisory officer and food safety commissioner.
The confidentiality of the inspection outcome has to be maintained by the officer. The food safety officers are also prohibited from demanding or receiving any compensation, directly or indirectly, from the food business operators.
Types of FSSAI Inspections
Under FSSAI, there are primarily 6 types of inspections conducted, and they are:
- Pre-registration inspection
- Pre-license inspection
- Routine inspection
- Follow-up inspection
- Inspection before renewal of the license
- Inspection for the investigation of the complaint
The Inspection Checklist
The inspection checklist for food business is broadly divided into five major categories:
The food safety officer will inspect each and every facility of the FBO as per the requirements and on the inspection checklist. They will subsequently mark it as compliant (C), non-compliant (NC), partially compliant (PC), and not applicable or not observed as (NA). All the requirements will be allotted two marks, and the few requirements marked with an asterisk are a lot at 4 marks. Non-observance-mark findings will lead to non-complaints. Here is a general outline of the grading system and the required marks as per food safety compliance:
Compliance mentions that the requirement is completely documented and implemented. This outlines that the FBO runs with the requirement with no major or minor conformation observed. Non-compliance resolved to the requirement are not documented and not implemented on the premises. This results in non-compliance with the requirement, and a major non-confirmation is observed. The requirement is partially implemented, but it is not yet documented.
It is crucial to submit certain documents during inspections of various food manufacturing units and food service establishments. When you are preparing for food safety inspection, the following documents are to be submitted:
- Blueprint of the business layout for the processing unit
- Dimensions in metre squares and operation-wise allocation
- List of equipment and machinery details like name, quantity, installed capacity and horsepower
- Chemical and bacteriological analysis report of water used in food manufacturing
- Sale deed, rental agreement, or electricity bill
- Partnership deed, affidavit, or memorandum, and articles of association
- Certificate obtained under the Cooperative Act of 1861
- NOC from the manufacturer (for relabelling repackers)
- Full safety management system plan
- Milk procurement plan
- Source of raw material for manufacturing and processing plants
- Pesticide residue report of the water
- Recall plan (if applicable)
- NOC from municipality or local body
- NOC from state pollution control board
- List of workers and their medical fitness
- Pest control document
- Documents related to transportation of raw materials and finished goods
- Cleaning and sanitation program of the premises
- Day-to-day maintenance record of the cleaning process
- Records of the source and standards of raw materials
- Microbiological contaminant test reports from NABL-accredited FSSAI-notified laboratories
- Records of sale and purchase of food products
- Record for periodic order of the whole system according to standard operating procedures
- Records of food processing and preparation
- Food quality laboratory test results
- Pest control records for 1 year
- Training records of food product personnel and production floor manager
- Food labels for recruiting formation as per FSS packaging and labeling regulations of 2011
- Form number IX - Form of nomination of persons by a company.
Preparing for an FSSAI Inspection
It is crucial to know the FSSAI inspection process in order to face it effectively. The inspection occurs in six different stages. The first stage is preparation for inspection.
- A pre-announcement is provided to the FBO
- A review of inherent risk factors or product preparation for inspection, including time, dress, and tools, has to be outlined
- The scheduled open meeting will be initiated, followed by an examination of all the records
- The risk factors for foodborne disease will be reviewed, as well as the facility's quality and safety management system
- Usually, as a food business operator, you will be informed about the inspection schedule a few days prior to the inspection.This is an exception if the inspection is the response to a complaint or any violation of the Food Safety Standards Act of 2006
- The overall inherent risk factors of the manufacturing process, ingredients, or product will be reviewed
During the Inspection
During the FSSAI inspection process, the food safety officer can directly inspect a premises, or a team can carry out a particular inspection on request. Initially, a meeting for inspection will be initiated where the food safety officer or the team will be identified. All the regulations state objectives, scope, procedure, and confidentiality of the inspection will be explained to the owner. It is mandatory for the business to collaborate with the food safety officers. As a food business owner, you have the right to question the food safety officer in case of any breach of law. During the meeting, the food safety officer will make sure that the food business owner and their management are aware of the Food Standards and Safety Act, 2006 rules and regulations and the duties of a FBO. All the documents of the food business operator with respect to the regulations will be inspected. Here are a few things that you will have to keep ready to present during an inspection:
- Operational flow chart monitoring and validation methodologies
- Storage, transportation of finished products
- Packaging, and labelling information
- Product characteristics, including labelling and sampling information
- Processing information, and critical limits information
- Facility assessment, equipment assessment, employee staff health and hygiene information
- Washing facilities
- Employee facilities raw material information, packaging material specification details, sanitation and pest control site
- Surrounding environmental assessment
- Laboratory facility inspection.
During an inspection, the food safety officer might inspect Schedule IV for food safety and Standards, Licensing, and Regulations of Food Business Regulation 2011; this is applicable to all the particular kinds of businesses and products. The FSO will analyse all the critical control points and safety management systems, with a focus on risk factors. They would cover all the points mentioned in Schedule IV and the inspection checklist.
Post-Inspection Compliance and Follow-up
After the inspection is conducted, a closing meeting will be initiated, and all the findings will be discussed. Information regarding non-compliance and violations will be disclosed to the food business owner. A timeline will be agreed upon for implementing collective action. The food business owner has to sign the report, hand over a copy to the owner, and retain a copy of the inspection report, which will be further submitted to the designated officer. An improvement notice will be issued to the food business owner. All the possible improvements and the schedule for follow-up inspections will be discussed.
Understanding Inspection Reports
The inspection checklist for food business usually contains food safety observations, which are marked by the food safety officers. As per the ranking, the food business operators will be graded as A, A+, and E. A marking and grading scheme is developed to facilitate the food safety officer while doing the inspection.
Addressing Non-Compliance Issues
It is crucial for all food business owners when it comes to addressing non-compliance in FSSAI inspections. Based on the inspection report, the food business owners are requested to implement the required changes. The rectification process has to be adhered to with respect to the FSSAI. One can resolve their doubts directly by connecting with the food safety officer or other experts before implementing the changes. A follow-up inspection will be conducted after you implement all the required changes. After addressing the non-compliance issues, the food safety officers will analyse them and provide you with an update on the same.
FAQs on FSSAI Inspection
What is the main purpose of an FSSAI Inspection?
What are the different types of FSSAI Inspections?
What does the FSSAI Inspection Checklist include?
How can a food business prepare for an FSSAI Inspection?
What happens during an FSSAI Inspection?
How should a business respond to the findings of an FSSAI Inspection?
What are the consequences of failing an FSSAI Inspection?
Can a business dispute the findings of an FSSAI Inspection?