Manual of Food Safety Management System, FSS Act, 2006

Transcription

1 Mnul of Food Sfety Mngement System, FSS Act, 2006 FSMS Progrm Pge 0

2 SCOPE OF THIS DOCUMENT Section 16(2)(c), of the FSS Act, 2006 provides for the mechnism for ccredittion of certifiction bodies for Food Sfety Mngement Systems nd Section 44 of FSS Act provides for recognition of orgniztion or gency for food sfety udit nd checking complince with Food Sfety Mngement System required under the Act or the rules nd regultions mde thereunder. This document defines the uthority s definition on requirements of FSMS to be implemented by Food Business Opertors in the country. The present document ims to ssist ll plyers in the food chin to better understnd FSMS implementtion. Interntionl Scenrio on Food Sfety The Interntionl Stndrd ISO defines food sfety mngement system (FSMS) s the set of interrelted or intercting elements to estblish policy nd objectives nd to chieve those objectives, used to direct nd control n orgniztion with regrd to food sfety. The Key elements of ny FSMS re: Good Prctices/ PRPs Hzrd Anlysis /HACCP Mngement Element / System Sttutory nd regultory requirements Communiction Interntionlly nd even in Indi, there re mny Food Sfety Certifictions which meets these requirements. These re HACCP, ISO 22000, FSSC nd mny more. These re voluntry certifictions to strengthen the food sfety system. However, under current Indin regultion defined by the FSS Act 2006, Food Sfety Mngement System (FSMS) mens the doption Good Mnufcturing Prctices, Good Hygienic Prctices, Hzrd Anlysis nd Criticl Control Point nd such other prctices s my be specified by regultion, for the food business. For the purpose of this document nd ll ssessments conducted thereunder, the definition of FSMS shll be red s the bove nd the requirements for this re tken s tht defined under Schedule IV & Criticl Control Points. FSMS Progrm Pge 1

3 FSMS Documenttion by FBO FBO Seeking Fresh / Renewl of License Submission of Mndtory Documents with Appliction: 1. Self-Inspection Checklist s per FSSA-CHK-R Process Flowchrt As per guideline document 3. FSMS Pln specific to FBO s per FSSA-FSM-R-01 Guidnce needed by FBO for prepring mndtory documents Prepre Documents in prescribed formt Refer to FSSAI Guidnce Documents: 1. Schedule IV Implementtion Guidnce nd Tools 2. Conducting Food Sfety Assessment nd Developing FSMS Pln Guidnce. 3. Ctegory Smple of FSMS Documents Submit Appliction FSMS Progrm Pge 2

4 DEFINITIONS Act mens the Food Sfety nd Stndrds Act, 2006 (Act 34 of 2006) Rules mens the Food Sfety nd Stndrds Rules, Adulternt mens ny mteril which is or could be employed for mking the food unsfe or sub-stndrd or misbrnded or contining extrneous mtter. Consumer mens persons nd fmilies purchsing nd receiving food in order to meet their personl needs. Contminnt mens ny substnce, whether or not dded to food, but which is present in such food s result of the production (including opertions crried out in crop husbndry, niml husbndry or veterinry medicine), mnufcture, processing, preprtion, tretment, pcking, pckging, trnsport or holding of such food or s result of environmentl contmintion nd does not include insect frgments, rodent hirs nd other extrneous mtter; Food mens ny substnce, whether processed, prtilly processed or unprocessed, which is intended for humn consumption nd includes primry food to the extent defined in cluse (zk) geneticlly modified or engineered food or food contining such ingredients, infnt food, pckged drinking wter, lcoholic drink, chewing gum, nd ny substnce, including wter used into the food during its mnufcture, preprtion or tretment but does not include ny niml feed, live nimls unless they re prepred or processed for plcing on the mrket for humn consumption, plnts, prior to hrvesting, drugs nd medicinl products, cosmetics, nrcotic or psychotropic substnces : Food Authority mens the Food Sfety nd Stndrds Authority of Indi estblished under section 4; Food business mens ny undertking, whether for profit or not nd whether public or privte, crrying out ny of the ctivities relted to ny stge of mnufcture, processing, pckging, storge, trnsporttion, distribution of food, import nd includes food services, ctering services, sle of food or food ingredients; Food business opertor in reltion to food business mens person by whom the business is crried on or owned nd is responsible for ensuring the complince of this Act, rules nd regultions mde thereunder Hzrd mens biologicl, chemicl or physicl gent in, or condition of, food with the potentil to cuse n dverse helth effect; FSMS Progrm Pge 3

5 Food sfety mens ssurnce tht food is cceptble for humn consumption ccording to its intended use; Food sfety udit mens systemtic nd functionlly independent exmintion of food sfety mesures dopted by mnufcturing units to determine whether such mesures nd relted results meet with objectives of food sfety nd the clims mde in tht behlf; Food Sfety Mngement System (FSMS) mens the doption Good Mnufcturing Prctices, Good Hygienic Prctices, Hzrd Anlysis nd Criticl Control Point nd such other prctices s my be specified by regultion, for the food business; Food Business Opertor in reltion to food business mens person by whom the business is crried on or owned nd is responsible for ensuring the complince of the Act, rules nd regultions mde thereunder FSMS Progrm Pge 4

6 Structure of the FSMS Progrm FSMS Progrm will cover following documents 1. The FSMS Pln (smples re provided s guidnce) nd 2. Flow chrt of for the Process 3. A self-inspection checklist, which is to be submitted s n nnexure to the pln. FSMS guideline document is ttched which hs detiled the checklist/flowchrt nd FSMS pln for vrious ctegories. The ctegories which re not covered cn use generl checklist which is given in guideline document. These documents will need to be submitted by the FBO s prt of ppliction for new license or renewl of license. Also the FSSAI pproved udit gency my inspect the FBOs on bsis of this scope.. How prepre the documents Use guideline documents for preprtion of the FSMS progrm. The guideline document is to be used only for reference purpose - to understnd how to mke the flow chrt nd FSMS pln. Schedule 4 checklists re given ctegory-wise tht should be used for self checking purpose. The ctegories which re not covered cn use generl checklist. For complince of Schedule 4 & FSMS Pln, the reference documents re ttched with the progrm to fcilitte the FBOs in development of individul FSMS Progrm. Reference Documents In order to support the implementtion nd give clrity to FBOs, the FSMS implementtion reference document hs been provided which cn be used. These documents re for guidnce; nd some chnges my be required depending on type of food business. These documents hs covered following Implementing Schedule IV Requirements Guidnce. Conducting Food Sfety Assessment nd Developing FSMS Pln Guidnce. FSMS Progrm Pge 5

7 Document nd vlidtion: The Mndtory documents shll be vlidted by respective Food Sfety Officer/Designted officer or he my ssign suitble gency/person who is competent to crry out this job. Record 1. Food S f e t y M n g e m e n t S y s t e m (FSMS) Pln Form 2. Self Inspection checklist (Schedule IV) 3. Flow chrt Conclusion The Food Sfety Mngement System is continul process nd every FBO should im for improvement nd tke higher Food Sfety objectives for consumer sfety. FSMS Progrm Pge 6

8 FAQs Wht if FBO lredy hve HACCP/ISO or other FSMS certifiction, should they need FSMS Progrm documenttion? Answer : YES, If the FBO is lredy certified for dvnce FSMS systems then lso s per FSSAI requirement, he/she needs to comply with Schedule 4 requirements. Thus ech FBO needs to submit the FSMS progrm s per regultion. If FBO is lredy certified for such system, then it will be very esy for him/her. For bove FBOs, the inspection would be esy since they re lredy certified. We re petty mnufcturer why such sophisticted system is required for us? Answer: Food sfety is not depend on type or size of business. Under regultion FBO is defined very well. The FSMS progrm though looks complicted; depending on type of business the ctul documenttion my be very little. Viz: For some FBOs the FSMS progrm my be completed in 4 pges or for some criticl FBOS it my run in 20 pges. Bsiclly it covers schedule 4 requirements nd FSMS Pln I do not hve ny qulified person, how I cn implement the FSMS progrm my own? Answer: Under regultion, ech mnufcturing FBOs should hve technicl qulified person. The progrm which is given is very simple nd ll supporting documents re provided. Any technicl qulified person will ble to implement this requirement depending on type of business within 1 dy to 7 dys. But implementtion of the progrm will ensure commitment nd involvement of top mngement. If I do this FSMS Progrm then should I need to go for HACCP/ISO or other certifictes? Answer: Under FSS Act, the FSMS system is mndtory. If ny FBO over nd bove wnts to go for higher certifiction, we do not hve ny restriction. The FSMS system s per FSSAI covers bsic things like GMP/GHP/Schedule 4 nd Criticl control point identifiction nd monitoring only. FSMS Progrm Pge 7

9 SELF- INSPECTION REPORT FORM Ctering nd Food Service Estblishements Food Service Estblishments - Includes premises where public is dmitted for consumption of ny food or drink or ny plce where cooked food is sold or prepred for sle (Eting houses, Resturnt nd hotels, snck brs, cnteens, food service t religious plces, Tiffin services, Dbbvls) Dte of Self-Inspection: Nme of the Estblishment: Address of premises: Tel. No.: Fx No.: Ctegory of licence (Centrl/ Stte) License No.: E-mil Address: Nme of the Mnger / Authorized Signtory: No. of Shifts: No. of Employees: Kind of business: Type of business ownership: Limited/ Privte limited/ Public sector undertking/ Co-opertive/ Prtnership/ proprietorship/other. FSMS Progrm Pge 65

10 Plese mrk s Sttus s pproprite In order X not in order * If Sttus is mrked not in order, plese provide trget completion dte Sr No Are Sttus 1 LOCATION AND LAYOUT OF THE ESTABLISHMENT b c d e The Food service estblishment is idelly locted wy from industries which re emitting hrmful gses, obnoxious odour, chemicl etc. The Food preprtion re wlls re smooth, mde with impervious mteril up to height of not less thn five feet nd the junction between the wlls nd floors re curved. The premises of the food outlet is dequtely lighted nd ventilted, properly white wshed or pinted. Food preprtion/ cooking/frying re is equipped with chimney with pproprite suction cpcity depending upon kitchen size to void smoke The preprtion/ processing/ cooking should be dequte to eliminte nd reduce hzrds to n cceptble level which might hve been introduced t the rw food level. 2 EQUIPMENT AND FIXTURES Work surfces, chopping bords nd equipments re thoroughly clened before the prepring of food strts nd fter it hs been used Seprte chopping bords nd knives for rw fruit/ b vegetbles/met/poultry nd redy-to-et food re used The equipments re mde of stinless steel /glvnised iron/ non c corrosive mterils. Approprite fcilities for the clening nd disinfecting of equipments d nd instruments nd preferbly clening in plce (CIP) system re dopted; wherever necessry. All electricl wires, bords nd pnels re dequtely secured nd in e clen stte Any glss fixture including tubelights is ppropritely secured with n f unbrekble high temperture resistnt mteril 3 STORAGE SYSTEMS Approprite rrngement for storge of food & food ingredients provided nd dequtely segregted nd lbeled b Continers used for storge re mde of non toxic mteril. c Veg. foods re stored bove non-veg. foods nd cooked foods bove uncooked foods on seprte rcks in the refrigertor. d Storge temperture is mintined t -18C for frozen foods nd t or FSMS Progrm Pge 66

11 e f g below 5C for high risk foods. Stock Rottion is followed Rw food /met/poultry nd redy-to-et foods re kept seprte t ll times to void cross contmintion. Specil ttention is given while storing high risk foods such s cut fruitsnd slds, fruit juices, confectionry, met, poultry, fish, wter bsed suces nd chutneys, grvy foods. 4 PERSONAL HYGIENE Food hndlers must wer suitble clen clothes nd where necessry, shll wer hed cover, pron, musk mouth nd use gloves etc b Avoidnce of unhygienic prctices such s chewing tobcco, touching fce, mouth, er or other body prts, Spitting, sneezing, coughing by food hndler. Adequte fcilities for toilets, hnd wsh nd footbth, with provision c for detergent/bctericidl sop, hnd drying fcility nd nil cutter re provided Arrngements re mde to get the stff mediclly exmined once in d six months to ensure tht they re free from infectious, contgious nd other diseses. All food hndlers re inoculted ginst the enteric group of microorgnisms e 6 WATER SUPPLY Adequte supply of potble wter for beverges. b Approprite fcilities for sfe & clen storge of wter. The wter is exmined chemiclly nd bcteriologic lly by NABL c Accredited lbortory t defined frequency nd whenever the potentil for contmintion or n epidemic is identified. Ice nd stem wherever in use during processing is mde from d potble wter. 7 PEST CONTROL SYSTEM Tretment with permissible chemicl, physicl or biologicl gents within the permissible limits re crried out. b Adequte control mesures re in plce to prevent insect nd rodents from entry into the processing re. c The re hs proper mesh nd fly ctchers t pproprite loctions to prevent pest entry. 8 b CONVEYANCE AND TRANSPORTATION AND HANDLING OF FOOD The vehicle/trnsporttion used to crry cooked/prepred/processed food is clen nd not used to crry nything else. The conveynce nd trnsporttion re provided with temperture FSMS Progrm Pge 67

12 c control system. Hndling of food should be miniml. It should be ensured tht utensils, crockery, cutlery nd specilly hnds of the food hndlers/seller re clen nd snitized 9 CLEANING AND MAINTENANCE Clening nd snittion progrmme is drwn up, observed nd the record of the sme is properly mintined. The schedule include: Are needs to be clened Frequency of clening Method of clening Sinks with drining bord, detergent nd hot wter shll be b provided to ensure proper clening of utensils, crockery nd cutlery there will be seprte plce for wshing pots nd pns. 10 OPERATIONAL FEATURES The source nd stndrds of rw mteril used re of optimum qulity nd s per Regultion nd stndrds lid down under the Act. Met, poultry, fish nd other non-veg products re only sourced from licenced / uthorized vendors. Frozen products to be received t temperture below -18C nd fresh / chilled products to be received t temperture below 5C b Test report from own or NABL ccredited/ FSSAI notified lbs regrding microbiologicl contminnts in food items re vilble. Thwing of frozen met or poultry re crried out in one of the following wys c - At refrigertion temperture for not more thn 24 hours - Under running wter t room temperture for not more thn 90 mins - In microwve. Cooling of products for further use re treted s follows: d - Temperture brought down from 60C to 21C in 2 hours nd to 5 C or below in the next 4 hours. 11 AUDIT/ DOCUMENTATION AND RECORDS Records of dily production, rw mteril utilized nd sles re vilble. Approprite records of food processing/ preprtion, food qulity, b lbortory test results, pest control etc. for period of 1 yer or the shelflife of the product; whichever is more. 12 PRODUCT INFORMATION AND CONSUMER AWARENESS All pckged food products crrying lbel nd requisite informtion s per Regultions re mde. FSMS Progrm Pge 68

13 13 TRAINING Food hndlers nd production floor mngers/ supervisors underwent pproprite food hygiene trining. FSMS Progrm Pge 69

14 Smple FSMS Pln for Food Service Units Opertion l Step Hzrd Control Mesure Criticl Limit Receiving Microbil Growth in RTS received Microbil Growth in Food to be consumed rw Receive below the dnger zone Store below the dnger zone 4 0 C +/- 2 degrees Fish 4 0 C +/- 2 degrees for 7 dys Monitoring Method Incoming Receipt Check Dily Monitoring of Freezer Tempertur e Storge Microbil Contmintion through food contct surfce, Restrict ill Preprtion nd hndlers employees; Nil Thrice dy Control bre hnd checks contct Nil Seprte rw from redy to et food Alwys Microbil Growth during Process 1 Food Work t 4 0 C or Preprtion preprtion below Cooking Bcteril, Prsitic, Virl Survivl during Cooking Cook to Product Internl Temperture, Time 4 0 C +/- 2 or below nd within 2 hours Product core temperture 75 0 C+/- 2 degrees for 60 secs Corrective Action Reject Lot Inform Chef, nd re djust freezer temperture Inform Chef, reject lot if contmintio n suspected Chef to control Time reject lot nd temperture Chef to rehet till control Time requirement nd s stisfied temperture Responsibili ty Purchse Mnger Snittion Officer Snittion Officer Chef Chef Record Incoming Mteril Receipt Log Refrigerto r, Freezer Temp Log Food Are Checklist Rw Foods Preprtion Log Cooked Food Preprtion Log Cooling Reheting Holding Holding Microbil Growth during Cooling of foods, Process3 Microbil Growth during Re heting of foods, Process 3 Microbil Growth during Holding of foods, Process 1 Microbil Growth during Holding of foods, Procees 2, 3 Quick chilling to below dnger zone Bring nd hold to Sfe zone Hold below dnger zone Hold bove dnger zone Cool food from 75 0 C to 5 0 C within 2 hours Rehet to 75 0 C for 60 sec 5 0 C or below nd use within 4 hours 75 0 C or bove nd use within 4 hours Chef to control Time reject lot nd temperture Chef to control Time reject lot nd temperture Chef to control Time reject lot nd temperture Chef to control Time reject lot nd temperture Chef Chef Chef Chef Rw Foods Preprtion Log Cooked Food Preprtion Log Rw Foods Preprtion Log Cooked Food Preprtion Log FSMS Progrm Pge 70

15 SELF- INSPECTION REPORT FORM Trnsporter Dte of Self-Inspection: Nme of the Estblishment: Address of premises: Tel. No.: Fx No.: Ctegory of licence (Centrl/ Stte) License No.: E-mil Address: Nme of the Mnger / Authorized Signtory: No. of Shifts: No. of Employees: Kind of business: Type of business ownership: Limited/ Privte limited/ Public sector undertking/ Co-opertive/ Prtnership/ Proprietorship/other. FSMS Progrm Pge 85

16 Plese mrk s Sttus s pproprite In order X not in order * If Sttus is mrked not in order, plese provide trget completion dte Are 1 LAYOUT The premise to keep trnsport vns is snitry plce nd free from filthy surroundings Food trnsporting vns re built of solid, rust/ corrosion resistnt mterils nd kept in b clen nd good condition. Food trnsporting vns shll be protected from sun, wind nd dust nd when not in use, c re kept in clen plce nd properly protected. Sttus 2 TRASPORTATION SYSTEMS While trnsporting, pproprite rrngement for storge of food & food ingredients is provided nd dequtely segregted nd lbeled. Systems to dequtely mintin time- temperture control t the time of trnsport, b where ever necessry.. Continers used for trnsport re mde of non toxic, non corrosive, non bsorbent c mteril. d Cold Storge fcility, wherever necessry/ provided. Conveynce & trnsporttion of food being done in n pproprite stte of e clenliness, prticulrly if the sme vehicle hs been used to crry non-food items. Approprite rrngement for storing the food during trnsport to prevent physicl f dmge. 3 EQUIPMENT AND FIXTURES Approprite fcilities for the clening nd disinfecting of equipments nd instruments nd preferbly clening in plce (CIP) system re dopted; wherever necessry. 4 PERSONAL HYGIENE No person suffering from ny infection or contgious disese. Arrngements re mde to get the stff mediclly exmined once in six months to b ensure tht they re free from infectious, contgious nd other diseses. 5 PEST CONTROL SYSTEM Tretment with permissible chemicl, physicl or biologicl gents within the permissible limits re crried out in trnsport vehicles. Adequte control mesures re in plce to prevent infesttion from insects nd b rodents during trnsport. 7 CLEANING AND MAINTENANCE Clening nd snittion progrmme is drwn up, observed nd the record of the sme FSMS Progrm Pge 86

17 is properly mintined. 8 OPERATIONAL FEATURES Arrngements for monitoring Temperture & Reltive Humidity 9 AUDIT/ DOCUMENTATION AND RECORDS A periodic udit of the whole system ccording to the Stndrd Operting Procedure conducted regrding Good Mnufcturing Prctices/Good Hygienic Prctices (GMP/ GHP) system. Approprite Record of dily food trnsport, pest control etc. for period of 1 yer or b the shelf-life of the product; whichever is more. 10 PRODUCT INFORMATION AND CONSUMER AWARENESS All pckged food products crry lbel nd requisite informtion s per provisions of Food Sfety nd Stndrds Act, 2006 nd Regultions so s to ensure tht dequte nd ccessible informtion is vilble to ech person in the food chin to enble them to hndle, store, process, prepre nd disply the food products sfely nd correctly nd tht the lot or btch cn be esily trced nd reclled if necessry 11 TRAINING It is ensured tht ll workers re wre of their role nd responsibility in protecting food from deteriortion. The workers hve the necessry knowledge nd skills which re relevnt to trnsporting/hndling of food so s to ensure the food sfety nd food qulity. FSMS Progrm Pge 87

18 Smple Flowchrt for Trnsporttion Trnsportion Receiving of truck or continer Inspection of vehicle Clening if found not OK Verifiction of documenttion Loding of the product Mintining temperture conditions (if temperture is to be mintined) Trnsportion Delivery FSMS Progrm Pge 88

19 Smple FSMS Pln for Trnsporters Opertionl Step Hzrd Control Mesure Criticl Limit Clening of vehicles Physicl (dirt, stone prticles woodchips in vegetbles) Residul Clening / pest Control Chemicl Growth of Microbiologicl (high microbiologicl lod of rw mterils, presence of pthogenic bcteri) Physicl (dirt, stone prticles woodchips in vegetbles) Trnsporttion Growth of Microbiologicl (high microbiologicl lod of rw mterils, presence of pthogenic bcteri) Estblish Vehicle Clening nd Snittion SOPs Define levels of clening chemicls Estblish Pest Control SOPs with pproved gents Ensure trucks re covered, nd mintined Control tempertures of trnsporttion As per FSSA 2006 nd compny internl specifictions Compny internl specifictions bsed on product sensitivity Monitoring Method Verify clening nd snittion schedules Through visul inspection Vehicle Inspection Temperture logs Corrective Action Do not lod vehicles unless they re in complince with specifictions Product to be discrded or processed to mke sfe if unsfe conditions occur Responsi bility QA QA Record Clening nd Snittion logs Pest Control logs Vehicle Inspection Reports Temperture logs in trnsit FSMS Progrm Pge 89