FSSAI Storage and Warehouses

1. Date

2. FBO Name

3. Food Safety Officer

4. FBO's representative

5. FBO license No.

6. Address

7. Food establishment has an updated FSSAI license and is displayed at a prominent location.

1. The design and layout of warehouse permit adequate maintenance and cleaning and do not provide harbourage to pests.

2. There is adequate facility for potable & non-potable water supply.

3. There is adequate facility for drainage & waste disposal.

4. Premise has sufficient lighting. Lighting fixtures are covered to protect food from contamination (especially where unpacked food is stored).

5. Adequate ventilation is provided within the premise.

6. An adequate and separate storage facility Is in place for food products; chemicals & other hazardous substances; personal items etc.

7. Facility capable of achieving & maintaining temperature is available (such as freezer, chillers etc) for storing products requiring temperature control.

8. Ante room is available with frozen room maintaining temperature below 4°C for picking of frozen product.

9. Personnel hygiene facilities are available. (Adequate number of hand washing facilities, toilets, change rooms, rest & refreshment room etc).

1. Food material is stored on pallets/racks off the floor and away from walls.

2. Products handled with care at receiving picking and dispatch ~ material not lying on floor or in an unorganized manner or allowed ta accumulate.

3. Chilled products are received at 5°C or below. Frozen products are received at -18°C or below

4. Frozen products are stored in frozen rooms maintained at -18°C or below. Chilled products are stored in cold rooms maintained at 5°C or below.

5. Records of temperature monitoring are maintained.

6. Cold room and frozen room are maintained neat and clean, free from mold growth and any unwanted materials.

7. Stock rotation is practiced through FIFO/FEFO and no expired product is available on shelf for sale.

1. The premises is kept clean and there are no seepage, cobwebs, dirt, dust, etc. that can compromise food safety. Check for records.

2. Cleaning of storage equipments (silos, pallets etc.}, food premises is done as per cleaning schedule & cleaning programme.

3. Food premises and equipment are maintained in an appropriate state of repair and condition. Check for records.

4. Pest control program is available Only approved pest control chemicals or fumigants (in case of food grains) are used. Check for records.

5. Pest control activities are carried out by trained and experienced personnel. Check for records.

6. Rodent traps are in sufficient numbers and are mapped. Insecticutors used are functional and cleaned regularly.

7. No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.)

8. Food waste and other refuse are removed periodically from food storage areas to avoid accumulation.

1. Annual medical examination and inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine is done. Check for records.

2. No person suffering from a disease or illness or with open wounds or burns is involved in handling of food or materials which come in contact with food.

3. Food handlers maintain personal cleanliness (clean clothes, trimmed nails and water proof bandages etc.) and personal behavior (hand washing, no use jewelry, no smoking, no spitting etc.

4. Food handlers are equipped with suitable aprons, gloves, head gear etc; wherever necessary.

1. Internal / External audit of the system is done periodically. Check for records.

2. Food business has an effective consumer complaints redressal mechanism.

3. Food handlers have the necessary knowledge and skills & trained to handle food safely. Check for training records.

4. Appropriate documentation & records are available and retained for a period of one year, whichever is more.