FSSAI Transport

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 & construction of transport vehicle permit adequate maintenance, cleaning, storage of food and do not provide entry or harbourage to pests.

2. The containers/crates used for transporting food are made of food grade material and designed to prevent contamination

3. The vehicle is covered and inside structure is intact, well painted with no signs of rusting, flaking paint & corrosion

4. Transport vehicle is equipped to achieve & maintain the required temperature, wherever required and designed in a way that allows monitoring the temperature from outside

5. The vehicle has proper locking/ sealing facility to ensure that the products are not exposed to external weather conditions and pilferage

1. Vehicle is inspected for debris, dust, previous loads, pest activity & other non-food or hazardous item before loading. Check for records

2. Transport of chilled products is done at S°C ar below and of frozen products ot -18°C or below. Check for records or temperature logs.

3. Hazardous material like chemicats, fuels, lammatte materials are not transported with food material.

4. If a vehicle is changed from transporting non-food products to transporting food products, proper cleaning is conducted to avoid contamination of food, Check for records

5. Mix loads of food material are adequately compartmentalized to prevent cross contamination.

6. Bulk foodstuffs in tiquid, granulate or powder form are tronsported in containers/tankers reserved for the transport of foodstuffs & they ore to be marked “for foodstuffs only”.

7. In case of breakdown of vehicle or its cooling unit, an alternative vehicle conforming to standards is provided promptly to transport the foods to ensure their safety and hygiene

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

2. Temperature monitoring devices are calibrated at a pre-determined interval.

3. Pest control program is available & pest control! activities ore carried out by trained and experienced personnel. Check for records.

4. Foods which become unfit during transportation “whether due to temperature abuse or otherwise are identified and disposed off in a mannes that precludes the food from being used for human consumption.

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.