Hygienic and Sanitary

Practices for Food

General Manufacturing
– Advance Level
Schedule IV

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 Introduction to Food Safety
Food Safety means assurance that food is acceptable for human
consumption according to its intended use.

Food Safety Management System means the adoption Good

Manufacturing Practices, Good Hygienic Practices, Hazard Analysis
and Critical Control Point and such other practices as may be
specified by regulation, for the food business.

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PART II – LOCATION, LAYOUT & FACILITIES

Location & surroundings

Layout & design of food establishment premises
Equipment & containers
Facilities
Water Supply
Drainage & Waste disposal
Personnel facilities and toilets
Air quality and ventilation
Lighting

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Location and Surroundings
Location shall be:
✓ away from
environmentally
polluted areas
✓ away from industrial
activities which
produce:
- Disagreeable or
obnoxious odor,
- Fumes
- Excessive Soot
- Dust
- Smoke
- Chemical or biological
emissions
- Pollutants
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Layout & design of food establishment premises

Facility in good
• Repaired or replaces holes, broken tiles
condition
conditionleads to
lead to missing ceiling panel etc.
clean, pest free • Sealed/ grated sewer grids less than ¼ inch
environment

• Louvers in exterior wall fans that close

Hole free exterior tightly when turned off
walls • Screened pipes & windows
• Sealed outside pipe

• Use of screen door, air curtains &

Striped or sealed other mechanisms
gaps around all
• Sealed cracks to prevent insect
doors harborage
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Equipment & Containers

– made up of non-corrosive
/ rust free material
– smooth, free from any
grooves
– easy to clean and maintain
– non-toxic and non-
reactive
– of food grade quality

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Facilities

Water Supply
Drainage & Waste
disposal
Personnel facilities and
toilets
Air quality and
ventilation
Lighting

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 Water Supply:

- Only potable water meeting BIS

standards
- Appropriate facilities for storage
and distribution of water
- Periodic cleaning of storage tanks
and its record
- Non-potable water, if used, only
for cooling of equipment, steam
production, fire fighting
- Distinguished non- potable water
pipes
 Drainage and waste disposal

- Disposal of sewage and effluent in

conformance with the requirements
of Factory/ EPCB
- Designed and constructed to reduce
risk of contamination to food and
potable water
- Separate waste storage area
- Covered containers for waste storage
- No accumulated waste in food
handling, food storage or other
working areas
- Periodic disposal of waste/refuse
- Pedal operated adequate size bins for
waste collection
- Waste bins emptied and washed daily
with a disinfectant and dried before
next use
Personal facilities and toilets:

- Facilities for washing and

drying hands
- Supply of hot and cold water
- Separate lavatories of
appropriate hygiene design for
males and females separately
- Suitably located Changing
facilities for personnel
- No direct opening of such
facilities in food processing,
service or storage area
Ventilation & Lighting

✓ Air quality and ventilation:

- Natural / mechanical
ventilation system including air
filters, exhaust fans
- Designed and constructed as
such air does not flow from
contaminated areas to clean
areas
✓ Lighting :
- Adequate Natural /artificial
lighting
- Protected lightings to avoid
contamination by breakages
PART III – CLEANING & MAINTENANCE OF ESTABLISHMENT

Cleaning and Sanitation

Maintenance of Facility

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 Cleaning and Sanitation

Facilities should permit

effective cleaning.
Cleaning Program
• areas to be cleaned,

• cleaning frequency,

• procedure,

• equipment,

• cleaning material and method

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Maintenance

• Preventive and Corrective Maintenance

• Lubricants and heat transfer fluids shall be food compatible Procedure
for releasing maintained equipment back to production
• Maintenance personnel shall be trained in the product hazards
associated with their activities

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 PART IV – PEST CONTROL

♦ Pest Control

➢ Preventing access

➢ Harborage & infestation

➢ Monitoring & detection

➢ Eradication

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PEST CONTROL

❖ PRECAUTIONS

• Report pest infestations

immediately.

• Do not use pesticides/insecticides in

food processing area.

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PEST CONTROL

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PEST CONTROL

Location of Rat Traps

Rat Traps

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 PART V – PERSONAL HYGIENE

Health status
Behavioral & Personal Cleanliness
Visitors

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Health status
- Personnel suffering from disease
or illness shall not be allowed to
enter in food handling area
- System to report illness or
symptoms of illness to
management
- Medical examination of food
handlers/ employees once in a
year
- Records of medical examination
- Factory shall be compulsorily
inoculated against the entire
group of diseases and recorded
- In case of epidemic, all workers to
be vaccinated irrespective of the
yearly vaccination.

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Behavioral & Personal Cleanliness

✓ Personal Cleanliness:
- High degree of
personal cleanliness by
food handlers
- Food business shall
provide to all food
handlers;
• Protective clothing
• Head covering
• Face mask
• Gloves
• Foot wear
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Visitors
- Generally visitors should be
discouraged to go in side
the food handling areas
- The food business shall
ensure visitors to its food
manufacturing/ handling
areas shall;
• Wear protective clothing
• Footwear
• Adhere to personal hygiene
provisions envisaged in the
respective section

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 PART VI – CONTROL OF OPERATIONS

Procurement of raw materials

Storage of raw material
Production
Product Packaging
Approved additives

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 Procurement of Raw Materials:

- Quality raw materials (free of

parasites, micro-organisms,
pesticides etc)
- Raw material conforming to
the regulations under the act
- Records of raw material as
source of procurement
 Storage of Raw materials and Food:
- Adequate food storage facilities to protect food from contamination
- Cold storage facilities according to requirement
- Segregation of storage area for raw and processed food, recalled
materials, packaging materials, stationary, cleaning materials/ chemicals
- Separate cold storage of Raw food like meat/ poultry/ seafood product
away from the area of WIP , processed , cooked and packaged products.
- Monitoring of temperature and humidity
- FIFO
- Non –toxic containers for food storage
- Stored on racks or pallets well above the floor and away from the wall
Food processing/ preparation, packaging and
distribution/ service:

- Effective time and temperature control

of receiving, processing, cooking,
cooling, storage, packaging,
distribution and food service
- care while handling/ transporting
frozen food/ raw materials
- Monitoring record of time and
temperature specifying tolerance
limits
- Proper outlets for smoke/steam like
chimney, exhaust fans whenever
cooking is done on open fire
Food Additives

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Food Additives

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Food Additives

APPENDIX B
MICROBIOLOGICAL STANDARDS

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 Food packaging

- Adequate packaging
material
- Labeling as per FSSA
- Only food grade packaging
material like aluminum,
plastic, tin
- Non-toxic gases, if used for
packaging
PART VII – FOOD TRANSPORTATION, STORAGE & DISTRIBUTION

Transportation
Storage
Distribution

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Transportation
 Food shall be adequately covered during transportation to
assure food safety.
 Transportation vehicles
➢ Vehicle inspection
➢ Shall not contaminate foods & packaging
➢ Should be easy to clean and maintain
➢ Provide effective protection from dust & dirt
➢ If required maintain temperature, humidity, atmosphere
➢ If required allow monitoring of temperature, humidity, etc.
➢ Should be used only for carrying food.
➢ Regular maintenance of vehicles is required.

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 Food distribution/ service

- Appropriate supply chain to

minimize food spoilage
- Non-toxic, clean, well
maintained food containers
during transportation
- Temperature and humidity
control during transportation
- Dedicated vehicles for food
transportation
- Effective cleaning and
sanitation of vehicles between
loads carrying high risk foods
as fish, meat poultry to avoid
cross contamination
 PART VIII – MANAGEMENT & SUPERVISION

❖ Management & Supervision

 Provision of resources to implement & maintain Food Safety

 Developing SOPs for processing, packing, dispatch & storage of food

 Competent Technical Managers & Supervisors

- having skills on food hygiene principles & practice
- taking appropriate preventive & corrective action
- ensure effective monitoring and supervision.

 Maintaining Process related records

(e.g. production records)

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 PART IX – FOOD TESTING

Sampling
Quality Testing Parameters
Safety Testing Parameters

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Sampling & Testing

➢ Presence of at least two witnesses at the time of lifting

the sample

➢ Witnesses must put their signatures on the form and

other documents prepared while sampling.

➢ Notice to be given to the manufacturer, distributor or supplier

➢ Food Safety Officer or the Purchaser must pay the cost of the sample as per
MRP

➢ Sample of food article should be taken in clean dry bottles or jars

➢ Sample to be sealed to avoid leakage, evaporation, entrance of moisture or

other contaminants.
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PART X - Training

 Awareness & responsibilities

 Training Programmes
➢ Nature of food
➢ Control Spoilage
➢ Handling of food
➢ Storage
 Training Records
 Instruction & supervision
➢ Periodic assessment of
training &
effectiveness
 Refresher training
PART XI – AUDIT, DOCUMENTATION & RECORDS

Audit

Documentation and

Record Keeping

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AUDIT
❖ Audit

 At planned interval to determine gap in the GMP/GHP system

 Records to be retained for 1 year or shelf life of product
(whichever is more)

❖ Audit program shall be planned taking into consideration

 Importance of process to be audited

 Results of previous audit
 Audit criteria, scope, frequency and methods to be defined
 Documented procedures
 Records of the audit & their results to be well maintained
 Immediate actions to be taken to eliminate detected non-conformities & their
causes.
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DOCUMENTATION & RECORDS

❖ Documentation & Record keeping

 Temperature & Process control

 Calibration of Temperature indicators
 Pest Control records
 Personnel Hygiene
 Cleaning, sanitation & maintenance
 Process related records
(e.g. production records)

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PART XII - Product Information & Consumer Awareness

 Batch Identification
➢ Identifies producer
➢ Product recall
➢ Effective stock rotation - FIFO
 Product Information
➢ Adequate information & enables other person in food chain to
handle, display, store, prepare & use the product safely &
correctly
 Labeling
➢ Should confirm to Legal Requirements
 Consumer Education

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Product Labeling

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 SCHEDULE 4

ACTIVITY
❖ Give any 2 examples of Personal Hygiene?

❖ Which is the right picture amongst the two !!

❖ Food Handlers should practice GOOD HAND WASHING?

YES or NO ?

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 SCHEDULE 4

ACTIVITY
❖ Wear clean and appropriate protective clothing? YES or
NO?

❖ Rings, necklaces & watches are permitted in Food Industry?

YES or NO ?

❖ Always wash your hands with ________ and water !!!

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 SCHEDULE 4

ACTIVITY

❖ Give any 2 examples of Protective Clothing?

❖ Cleaning and Sanitation is necessary? YES or NO ?

❖ Coughing or Sneezing on open food leads to

contamination? YES or NO ?

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End of Session…….

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