What are the FSSAI’s Guidance for Catering Sector?

DESIGN AND FACILITIES FOR ESTABLISHMENT

- The correct location for the food facility is critical to reducing any food safety risks and ensuring that nearby industries and activities do not become a contamination source due to dangers being transferred by air or water, or increasing the likelihood of pest infestation.

- Food contamination is less likely in properly designed and constructed food facilities.

- Equipment and containers that come into direct touch with food and are used for handling, storage, preparation, processing, packing, and serving must be made of sturdy, non-corrosive, and smooth materials that have no hazardous effect.

- Drinking water, food preparation water, dishwashing water, cleaning equipment and surfaces directly or indirectly in touch with food, ice and steam preparation water should all be of potable quality.

OPERATIONAL CONTROL

All food establishments should have a written, certified food safety programme in place that identifies and controls food safety threats. A restaurant should be able to:

- Examine all of its food handling processes in a systematic manner in order to discover any potential hazards that could develop. 

- If one or more hazards are identified in line with paragraph, develop and implement a food safety programme to control the hazard or hazards.

- Create a written document outlining the food safety programme and keep it at the food establishment.

- Follow the food safety program's guidelines; and review the food safety programme at least once a year to assess its effectiveness.

- Only food-grade packaging materials are permitted to be used. Aluminium and tin are common packaging materials.

SANITATION & MAINTENANCE

- Food preparation areas and equipment should be designed to be hygienic and kept clean and in good repair (no peeling paint or plaster, no damaged tiles, etc.).

- Preventive maintenance of equipment and machinery must be performed on a regular basis, according to the manufacturer's specifications.

- For the premises and equipment, the Food Business Operator must conduct an effective pest management programme.

- Food waste, non-edible byproducts, and other garbage must not be permitted to build up in food handling or storage areas.

PERSONAL HYGIENE

- Food handlers must have an annual medical checkup by a licenced physician to guarantee that they are free of infectious and other communicable diseases. The results of these tests must be kept on file.

- Food handlers who are ill are not permitted to handle food or materials that come into touch with food.

- Handlers of food must maintain a high level of personal hygiene.

- They must wear appropriate work clothes, headgear, and footwear that is clean and in good shape.

- All food handlers must maintain a professional demeanour. In food handling areas, any behaviour or unsanitary activity that could lead to food contamination is forbidden.

- When entering food handling areas, visitors must wear protective clothing and footwear, as well as follow all of the personal hygiene requirements outlined above.