FSSAI Catering

1. Date

2. Date

3. FBO Name

4. FBO Name

5. Food Safety Officer

6. Food Safety Officer

7. FBO's representative

8. FBO's representative

9. FBO license No.

10. FBO license No.

11. Address

12. Address

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

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

1. The design of food premises provided adequate working space; permit maintenance & cleaning to prevent the entry of dirt, dust & pests.

2. The design of food premises provided adequate working space; permit maintenance & cleaning to prevent the entry of dirt, dust & pests.

3. The internal structure & fittings are made of non-toxic and impermeable material

4. The internal structure & fittings are made of non-toxic and impermeable material

5. Walls, ceilings & doors are free from flaking paint or plaster, condensation & shredding particles.

6. Walls, ceilings & doors are free from flaking paint or plaster, condensation & shredding particles.

7. Floors are non-slippery & slopped appropriately

8. Floors are non-slippery & slopped appropriately

9. Windows are kept closed & fitted with insect proof screen when opening to an external environment

10. Windows are kept closed & fitted with insect proof screen when opening to an external environment

11. Doors are smooth and non-absorbent. Suitable precautions have been taken preventing entry of pests.

12. Doors are smooth and non-absorbent. Suitable precautions have been taken preventing entry of pests.

13. Portable water (meeting standard of IS:10500 & tested semi-annually with records maintained thereof) is used as product ingredient or in contact with food contact surface.

14. Portable water (meeting standard of IS:10500 & tested semi-annually with records maintained thereof) is used as product ingredient or in contact with food contact surface.

15. Equipment and containers are made of non-toxic, impervious, non-corrosive material which is easy to clean & disinfect.

16. Equipment and containers are made of non-toxic, impervious, non-corrosive material which is easy to clean & disinfect.

17. Adequate facilities for heating, cooling, refrigeration and freezing food & facilitate monitoring of temperature.

18. Adequate facilities for heating, cooling, refrigeration and freezing food & facilitate monitoring of temperature.

19. Premise has sufficient lighting. Lighting fixtures are protect to to prevent contamination on breakage.

20. Premise has sufficient lighting. Lighting fixtures are protect to to prevent contamination on breakage.

21. Adequate ventilation is provided within the premises.

22. Adequate ventilation is provided within the premises.

23. An adequate storage facility for food, packaging material, chemicals, personnel items etc is available.

24. An adequate storage facility for food, packaging material, chemicals, personnel items etc is available.

25. Personnel hygiene facilities are available including adequate number of hand washing facilities, toilets, change rooms for employees.

26. Personnel hygiene facilities are available including adequate number of hand washing facilities, toilets, change rooms for employees.

27. Food material is tested either through internal laboratory or through an accredited lab. Check for records.

28. Food material is tested either through internal laboratory or through an accredited lab. Check for records.

1. Incoming material is procured as per internally laid down specification from approved vendors. Check for records (like certificate of analysis, Form E, specifications, name and address of the supplier, batch no., mfg., use by/expiry date, quantity procured etc.)

2. Incoming material is procured as per internally laid down specification from approved vendors. Check for records (like certificate of analysis, Form E, specifications, name and address of the supplier, batch no., mfg., use by/expiry date, quantity procured etc.)

3. Raw materials are inspected at the time of receiving for food safety hazards. (Farm produce like vegetables, fruits, eggs etc. must be checked for spoilage and accepted only in good condition)

4. Raw materials are inspected at the time of receiving for food safety hazards. (Farm produce like vegetables, fruits, eggs etc. must be checked for spoilage and accepted only in good condition)

5. Incoming material, semi or final products are stored according to their temperature requirement in a hygienic environment to avoid deterioration and protest from contamination. FIFO & FEFO is practiced. (Foods of animal origin are stored at a temperature less than or equal to 4 degree)

6. Incoming material, semi or final products are stored according to their temperature requirement in a hygienic environment to avoid deterioration and protest from contamination. FIFO & FEFO is practiced. (Foods of animal origin are stored at a temperature less than or equal to 4 degree)

7. All raw material is cleaned thoroughly before food preparation.

8. All raw material is cleaned thoroughly before food preparation.

9. Proper segregation of raw, cooked; vegetarian and non-vegetarian food is done.

10. Proper segregation of raw, cooked; vegetarian and non-vegetarian food is done.

11. All the equipment is adequately sanitized before and after food preparation.

12. All the equipment is adequately sanitized before and after food preparation.

13. Frozen food is thawed hygienically. No thawed food is stored for later use. (Meat, Fish and poultry is thawed in refrigeration at 5 degree Celsius or below or in microwave. Shellfish/seafood is thawed in cold potable running water at 15 degree Celsius or below within 90 minutes)

14. Frozen food is thawed hygienically. No thawed food is stored for later use. (Meat, Fish and poultry is thawed in refrigeration at 5 degree Celsius or below or in microwave. Shellfish/seafood is thawed in cold potable running water at 15 degree Celsius or below within 90 minutes)

15. Vegetarian items are cooked to a minimum of 60 degree Celsius for 10 minutes for 65 degree Celsius for 2 minutes core food temperature. Non vegetarian items are cooked for a minimum of 65 degree Celsius for 10 minutes or 70 degree Celsius for 2 minutes or 75 degree Celsius for 15 seconds core food temperature.

16. Vegetarian items are cooked to a minimum of 60 degree Celsius for 10 minutes for 65 degree Celsius for 2 minutes core food temperature. Non vegetarian items are cooked for a minimum of 65 degree Celsius for 10 minutes or 70 degree Celsius for 2 minutes or 75 degree Celsius for 15 seconds core food temperature.

17. Cooked food intended for refrigeration is cooled appropriately. (High Risk food is cooled from 60 degree to 21 degree within 2 hours or less and further cooled to 5 degree within two hours or less).

18. Cooked food intended for refrigeration is cooled appropriately. (High Risk food is cooled from 60 degree to 21 degree within 2 hours or less and further cooled to 5 degree within two hours or less).

19. Food portioning is done in hygienic conditions. High risk food is portioned in a refrigerated area or portioned and refrigerated within 30 minutes. Large amount of food is portioned below 15 degree.

20. Food portioning is done in hygienic conditions. High risk food is portioned in a refrigerated area or portioned and refrigerated within 30 minutes. Large amount of food is portioned below 15 degree.

21. Hotfood intended for consumption is held at 65 degree and non-vegetarian food intended for consumption is held at 70 degree. Cold foods are maintained at 5 degree or below and frozen products are held at -18 degree or below.(* Hot food is kept above 65 degree and cold food is kept below 5 degree but below 10 degree upto 42 hours for not more than 2 hours only one)

22. Reheating is done appropriately and no indirect of reheating such as adding hot water or reheating under bainmaire or heating under the lamp are being used.(The core temperature of food reaches 75 degree and is reheated for at least 2 minutes at this temperature)

23. Oil being used is suitable for cooking purposes is being used. periodic verification of fat and oil by checking the color, the flavor and floated elements is being done.

24. Vehicle intended for food transportation are kept clean and maintained in good repair & are maintain required temperature.(Hot food are held at 65 degree, cold foods at 5 degree and frozen items at -18 degree during transportation or transported within 2 hours of food preparation)

25. Food and non food products transported at same time in the same vehicle is separated adequately to avoid any risk to food.

26. Cutlery, crockery used for serving and dinner accompaniment at dining service are clean and sanitized free from unhygienic matters.

27. Packing and wrapping material coming in contact with food is clean and of food grade quality

1. Cleaning of equipment, food premises is done as per cleaning schedule and cleaning program.There should be no stagnation of water in food zones.

2. Preventive maintenance of equipment and machinery are carried out regularly as per the instructions of manufacturer. Check for records.

3. Measuring and monitoring devices are calibrated periodically

4. Test control program is available in test control activities are carried out by trained and experienced personnel. Check for records.

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

6. Drains are designed to meet expected flow loads and equipped with grease and cockroach wraps to capture contaminants and pests.

7. Food waste and other refuse are removed periodically from food handling 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.