FSSAI Retail

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 of retail store provides adequate working space; permit cleaning to prevent the entry of dirt, dust & pests.

2. Premise has sufficient lighting. Lighting fixtures are covered to protect food from contamination.

3. Adequate ventilation is provided within the premises.

4. An adequate storage facility is in place for food products; chemicals & other hazardous substances; personal items etc.

5. Facility is capable of achieving & maintaining temperoture for storing temperature Sensitive product such as freezer, chillers, hot hatding equipment etc.

6. There is adequate facility for waste disposal.

1. Incoming material procured as per internally laid down specification & from an approved vendors. Check for records (like specifications, name and address of the supplier, batch no., quantity procured etc).

2. Raw materials are inspected at the time of receiving for food safety hazards.

3. Incoming food matesial is stored according to their temperature and hurnidity requirement, in a hygienic environment. Temperature sensitive products are stored and displayed at appropriate temperatures:i. at or below 59C if cold or at or above GOSC if hot ;ii. frozen at -18%C if they are intended to be stored frozen.

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

5. Vegetarian and non vegetarian products are stored separately to avoid cross contamination

6. Food items & non food items are stored separately to avoid crass contamination

7. Products are free from spillage/leakage. Packed food products are free from pin holes or damages.

1. The stove interior is kept clean and there are no seepage, cobwebs, dirt, dust, etc. that can compromise food safety.

2. Cleaning of equipment, food premises is done as per cleaning schedule & cleaning programme.

3. All equipment & premises is maintained in good repair & condition.

4. Pest control program is available & pest 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, faeces etc.)

6. Food waste and other refuse are removed periodicatly from to avoid accumulation.

7. Disposal of sewage and effluents is done in conformity with standards laid down under Environment Protection Act, 1986.

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.