| I |
Design & facilities of my premise |
| 1 |
The FSSAI license/Registration and Food Safety Display Board (FSDB) both are displayed at a prominent location. |
2 |
2 |
view report |
| 2 |
The mithai/sweet shop should be located in hygienic enviornment. The design of sweet/halwai shop provides adequate working space permit maintenance & cleaning to prevent the entry of dirt, dust & pests. |
2 |
2 |
view report |
| 3 |
The internal structure & fittings are made of non-toxic and impermeable material. |
2 |
2 |
n/a |
| 4 |
Walls, ceilings & doors are free from flaking paint or plaster, condensation & shedding particles. |
2 |
2 |
n/a |
| 5 |
Floors are non-absorbent, non-slippery & sloped appropriately. |
2 |
2 |
n/a |
| 6 |
Windows are kept closed & fitted with insect proof screen when opening to external environment. |
2 |
2 |
n/a |
| 7 |
Doors are smooth and non-absorbent. Suitable precautions have been taken prevent entry of pests. |
2 |
2 |
n/a |
| 8 |
Potable water (meeting standards of IS: 10500 & tested semi-annually with records maintained thereof) is used as product ingredient or in contact with food or food contact surface. |
1 |
4 |
n/a |
| 9 |
Equipment and containers are made of non-toxic, impervious, non- corrosive material which is easy to clean & disinfect. |
2 |
2 |
n/a |
| 10 |
Adequate facilities for heating, cooking, cooling, refrigeration and freezing food & facilitate monitoring of temperature. |
2 |
2 |
view report |
| 11 |
Premise has sufficient lighting. Lighting fixtures are protected to prevent contamination on breakage. |
2 |
2 |
view report |
| 12 |
Adequate ventilation is provided within the premises. |
2 |
2 |
n/a |
| 13 |
An adequate storage facility for food both hot and cold, packaging materials, chemicals, personnel items etc. is available. |
2 |
2 |
view report |
| 14 |
Personnel hygiene facilities are available including adequate number of hand washing facilities, toilets, and changing rooms for employees. |
1 |
2 |
n/a |
| 15 |
Raw and finished product to be tested periodically, Check records. |
0 |
2 |
n/a |
| II |
Control of operation: Safe Handling Practices |
| 16 |
Incoming material like colour, flavour, raw material like milk, oil etc. 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.). Only permitted colours and flavours to be used. |
1 |
4 |
n/a |
| 17 |
Raw materials are inspected at the time of receiving for food safety hazards. (Farm produce like flour, milk etc. must be checked for spoilage and accepted only in good condition). Ensure raw and finished products are free from visible adulteration. |
1 |
2 |
n/a |
| 18 |
Incoming material, semi or final products are stored according to their temperature requirement in a hygienic environment to avoid deterioration and protect from contamination. FIFO & FEFO is practised. |
1 |
2 |
n/a |
| 19 |
All raw materials is cleaned thoroughly before food preparation. |
2 |
2 |
n/a |
| 20 |
Proper segregation of raw , semi processed and finished food is done. |
2 |
2 |
n/a |
| 21 |
All the equipment is adequately cleaned and sanitized before and after food preparation. |
2 |
2 |
n/a |
| 22 |
Cutting, portioning, slicing etc. of sweet is not done directly on floor. |
2 |
2 |
n/a |
| 23 |
Cooking done minimum at appropriate temperature, 60oC for 10 minutes or 65oC for 2 minutes core food temperature. |
2 |
2 |
n/a |
| 24 |
Hot food intended for consumption is held at 65o C. Cold foods are maintained at 5oC or below and frozen products are held at -18o C or below. |
2 |
2 |
n/a |
| 25 |
Prepared food intended for refrigeration is cooled appropriately to prevent from spoilage |
2 |
2 |
n/a |
| 26 |
Oil being used is suitable for cooking/frying purposes. Visual inspection of fat and oil by checking the color, the flavour, rancidity and floated elements is being done |
NA |
|
n/a |
| 27 |
Sweets are properly covered during the entire process and not kept exposed Display of sweets in required temperature conditions according to the nature of sweets. |
4 |
4 |
view report |
| 28 |
Food and non-food products transported at same time in the same vehicle are separated adequately to avoid any risk to food. |
2 |
2 |
n/a |
| 29 |
Vehicle intended for food transportation are kept clean and maintained in good repair & are maintain required temperature. |
NA |
|
n/a |
| 30 |
Packaging, wrapping and serving material coming in contact with food is clean and of food grade quality. Avoid use of newspaper. |
2 |
2 |
view report |
| 31 |
Labelling should be as per the FSSAI norms. Shelf life indicated properly. |
0 |
2 |
n/a |
| III |
Maintenance & sanitation |
| 32 |
Cleaning of equipment, food premises is done as per cleaning schedule & cleaning programme. There should be no stagnation of water in food zones. |
1 |
2 |
n/a |
| 33 |
Preventive maintenance of equipment and machinery are carried out regularly as per the instructions of the manufacturer. Check for records. |
0 |
2 |
n/a |
| 34 |
Measuring & monitoring devices are calibrated periodically. |
0 |
2 |
n/a |
| 35 |
Pest control program is available & pest control activities are carried out by trained and experienced personnel. Check for records. |
0 |
2 |
n/a |
| 36 |
No signs of pest activity or infestation in premises (eggs, flies, larvae, faeces etc.) |
2 |
4 |
n/a |
| 37 |
Drains are designed to meet expected flow loads and equipped with grease and cockroach traps to capture contaminants and pests. |
2 |
2 |
n/a |
| 38 |
Food waste and other refuse are removed periodically from food handling areas to avoid accumulation. |
2 |
2 |
n/a |
| IV |
Personal Hygiene of Food Handlers |
| 39 |
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. |
0 |
2 |
n/a |
| 40 |
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. |
2 |
2 |
n/a |
| 41 |
Food handlers maintain personal cleanliness (clean clothes, trimmed nails &water proof bandage etc.) and personal behaviour (hand washing, no loose jewellery, no smoking, no spitting etc.) |
1 |
4 |
n/a |
| 42 |
Food handlers are equipped with suitable aprons, gloves, headgear, etc. wherever necessary |
1 |
2 |
n/a |
| V |
Training & records keeping |
| 43 |
Internal / External audit of the system is done periodically. Check for records. |
0 |
2 |
n/a |
| 44 |
Food Business has an effective consumer complaints redressal mechanism. |
1 |
2 |
n/a |
| 45 |
Food handlers have the necessary knowledge and skills & trained to handle food safely. Check for training records. |
1 |
2 |
view report |
| 46 |
Appropriate documentation & records are available and retained for a period of one year, whichever is more. |
1 |
4 |
n/a |
| |
Total : |
67 |
102 |
|
