FSSAI Milk Processing

1. Date

2. Food Safety Officer

3. FBO License No.

4. FBO Name

5. FBO's representative

6. Address

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

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

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

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

4. Floors are non-slippery & slopped appropriately

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

6. Doors are closed fitted to avoid entry of pests

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

8. Premise has sufficient lighting

9. Adequate storage facility for food, packing materials, chemicals, personnel items etc available

10. Adequate ventilation is provided within the premises.

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

12. Portable water (meeting standards of IS:10500) is used as a product ingredient or in contact with food or food contact surface & tested for quality semi annually. Check for records.

13. Raw Milk Reception Dock (RMRD) facility is sufficiently raised with sides & top to prevent contamination while unloading of raw material.

14. Separate processing facilities available for heat treated milk & milk products to avoid cross contamination.

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

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. Milk and other raw materials inspected at the time of receiving for food safety hazards.

3. Raw Milk received through bulk chilling centers, the temperature of milk is maintained at 5 degree Celsius or lower.

4. Incoming material, semi or final products are stored according to their temperature and humidity requirement, in a hygienic environment. FIFO & FEFO is practiced

5. Milk is bought to the collection center within 4 hours and immediately chilled to a temperature of 4 degree Celsius or lower.

6. Pasteurization temperature & holding time (ideally 72 degree for 15 seconds for HTST) are properly maintained. (Batch pasteurization (63 degree for 30 minutes, UHT (135 degree for 1-2 second)))

7. Post pasteurization process, milk is cooled immediately to a temperature of 4 degree or lower.

8. Requisite time and temperature is being achieved, maintained, monitored & recorded while manufacturing/processing.

9. Packing or filing of heat treated milk and milk products are carried out hygienically.

10. Packaging material is food grade & in sound condition.

11. Cleaning chemicals & other hazardous substance are clearly identified & stored separately from food

12. Transporting vehicle for food use are kept clean and maintained in good repair.

13. Transporting vehicles for carrying milk are capable of meeting requisite temperature (where applicable).

14. Recalled products are held under supervision & destroyed or reprocessed/reworked in a manner to ensure their safety. Check for records.

1. Cleaning of equipment (preferably CIP), food premises is done as per cleaning schedule & cleaning programme. Proper arrangements available for cleaning, sanitizing of road milk tankers, cans etc.

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

3. Measuring & monitoring devices are calibrated periodically.

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. Drains are designed to meet expected flow loads and equipped with traps to capture contaminants.

7. Food waste and other refuse are removed periodically from food handling areas to avoid accumulation.

8. Effluent Treatment Plan (ETP) is in place.

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

1. Annual medical examination & 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 & water proof bandage etc) and personal behavior (hand washing, no loose jewelry, no smoking, no spitting etc).

4. Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc; whenever 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 safety. Check for training records.

4. Appropriate documentation & records are available and retained for a period of one year or the shelf-life of the product, whichever is more.