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Blissful Hygienic Offering To God (BHOG)

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Blissful Hygienic Offering To God (BHOG)
Blissful Hygienic Offering To God (BHOG)

Introduction:

Blissful Hygienic Offering To God (BHOG) is an initiative of FSSAI to encourage Places of Worship (PoW) to adopt and maintain food safety and hygiene as well as convey food safety message through such places to the people to follow as responsible citizens. It aims at creation of awareness amongst the places of worship to prevent malpractice and irregularities related to food served as Prasad/Langar, etc. and ensuring proper regulatory compliance of the food safety and standards act, 2006 and rules and regulations made thereunder. It provides useful tips, dos & don’ts, methods and practices that should be followed in Places of Worships.

A Guidance document has been complied to guide PoW to implement food safety and hygiene practices and its contents have been thoroughly examined by a team of experts on food safety and hygiene.

FSSAI has come out with this document to ensure transparency, objectivity and consistency in implementation and application of food law in PoW throughout the country. The BHOG document would be handy and useful to the authorities in Places of Worship and all concerned to bring about transparency, efficiency and uniformity in regulatory compliance across the country.

FAQs on BHOG:

  • BHOG initiative of FSSAI based on individual or Cluster approach?
    • BHOG initiative is an individual approach under which a particular place of worship is identified for certification. It also covers integrated vendor selling prasad and other food items.
  • What all are the target group under BHOG initiative?
    • Places of Worship handling food either in packed form, loose, meals etc.
  • What are the steps under BHOG certification process?
    • License/Registration under FSSA-2006, audit followed by training. Post audit will be done if scores are not satisfactory at first audit.
  • Which FoSTaC training is given to food handlers engaged in prasad preparation under BHOG?
    • Training will be given on Basic catering course under FoSTaC (Food Safety Training and Certification) programme of FSSAI.
  • What is the validity of BHOG certificate?
    • 2 years from date of issue.
  • How long does implementation of BHOG takes?
    • BHOG is not a mandatory scheme, this initiative aims to build self-compliance at Places of Worship. Implementation time varies from state to state depending on manpower and location of “Place of Worship”. In addition in some state there is a dedicated Government Department/Temple Authority who takes care of Places of Worship falling under their jurisdiction which makes implementation and communication easy.
  • Who will give funding support for implementation?
    • Funding support shall be taken from Temple Authority, concerned state department, corporates through CSR etc. Some of the training partner and auditing partner of FSSI has also supported.
  • What action will be taken in case of major non-compliance reported after certification or during a valid period of BHOG certificate?
    • State department shall immediately take action to rectify the gap found. Still if gaps are not rectified by certificate holder, a letter shall be issued suspending the certificate till the they submit compliance report.
  • Who will identify “Places of Worship” for certification under BHOG?
    • State/UT’s have to identify potential locations in their state by nominating nodal officer and engaging Designated Officer and Food Safety Officer. In addition, empanelled training partner under FoSTaC, Third Party Audit agencies, Hygiene rating audit agency, Food safety Mitra can help States for identification of potential “Places of Worship”.
  • Who will send the final communication to FSSAI, HQ recommending Hub for certification under BHOG?
    • State Food Safety Department on being satisfied with all steps implemented will write to FSSAI HQ addressing CEO and to the nodal officer of CSFH initiative for issuance of BHOG certificate.

Download, Read & Share: BHOG Manual, SOP for Implementation of BHOG, Brochure and Project Aashirwad

For more information, please Chat with us Ask The Expert.

Resource

Name Link
pdfBHOG Manual
pdfSOP for implementation of BHOG
pdfBHOG Brochure
pdfProject Aashirwad

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Principles and functions of Quality Control & Quality Assurance
Principles and functions of Quality Control & Quality Assurance
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Microbiology of Food Preservation
Microbiology of Food Preservation
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General Principles of Food Hygiene by Codex
General Principles of Food Hygiene by Codex
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Food Packaging-Roles, Materials and Environmental Issues
Food Packaging-Roles, Materials and Environmental Issues
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Strategies for promotion of traditional meat sector in India
Strategies for promotion of traditional meat sector in India
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Safe Food – A Healthy Tomorrow
Safe Food – A Healthy Tomorrow
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Manufacturing process of Health Supplements/Nutraceuticals
Manufacturing process of Health Supplements/Nutraceuticals
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Pesticide Residues in Food
Pesticide Residues in Food
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Traceability of foods and foodborne hazards
Traceability of foods and foodborne hazards
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Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry
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Best Practices for Managing a DTC Delivery Food Safety Program
Best Practices for Managing a DTC Delivery Food Safety Program
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Third-Party Food Delivery guidance
Third-Party Food Delivery guidance
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Implementation Guideline for Packers/Re-packers
Implementation Guideline for Packers/Re-packers
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Functional properties of Dairy Ingredients
Functional properties of Dairy Ingredients
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Industry Food Donation Guidelines
Industry Food Donation Guidelines
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Importance of Cleaning for Food Safety
Importance of Cleaning for Food Safety
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Requirements of Food Business Operators (FBOs)
Requirements of Food Business Operators (FBOs)
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Safety in the Restaurant and Foodservice Business
Safety in the Restaurant and Foodservice Business
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Functional Food and Ingredients
Functional Food and Ingredients
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Quality Assurance and Food Safety of Powdered Ingredients
Quality Assurance and Food Safety of Powdered Ingredients
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Frozen Food Processing and Packaging
Frozen Food Processing and Packaging
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Inspection Techniques and Equipment for Pest Control
Inspection Techniques and Equipment for Pest Control
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Specific GMP measures for Food Transportation
Specific GMP measures for Food Transportation
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Food Safety Measures for Preparing Sweet food
Food Safety Measures for Preparing Sweet food
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HACCP Implementation for a ready to eat food
HACCP Implementation for a ready to eat food
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Food Safety – Prerequisites Programmes (PRP’s)
Food Safety – Prerequisites Programmes (PRP’s)
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General aspects of Packaging
General aspects of Packaging
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Food Safety Root Cause Analysis
Food Safety Root Cause Analysis
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Validation of Cleaning and Sanitation Programs
Validation of Cleaning and Sanitation Programs
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Recycling of Food Packaging
Recycling of Food Packaging
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Food Safety in the Healthcare Institutions
Food Safety in the Healthcare Institutions
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Nutrients and their preparations
Nutrients and their preparations
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Food Operations and Controls
Food Operations and Controls
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Guide to Developing a Food Defense Plan for a Food Processing Plant
Guide to Developing a Food Defense Plan for a Food Processing Plant
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Prevention of Microbial Contamination in Spices During Processing and Storage
Prevention of Microbial Contamination in Spices During Processing and Storage
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Packaging of Fresh Fruits and Vegetables
Packaging of Fresh Fruits and Vegetables
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Quality and Safety of Frozen Foods
Quality and Safety of Frozen Foods
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Food Safety for Community Cooking and Food Banks
Food Safety for Community Cooking and Food Banks
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Training Learning Objectives for Food Handler
Training Learning Objectives for Food Handler
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Plant Based Protein Products
Plant Based Protein Products
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Plant Based Meat Products
Plant Based Meat Products
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Moisture and Total Solids Analysis of Food
Moisture and Total Solids Analysis of Food
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Junk Food Vs Healthy Food: Advantages, Disadvantages and Healthier Food Choices
Junk Food Vs Healthy Food: Advantages, Disadvantages and Healthier Food Choices
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Allergen information for loose foods
Allergen information for loose foods
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Food Waste Segregation and Treatment
Food Waste Segregation and Treatment
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Food Safety Guide for Event Catering
Food Safety Guide for Event Catering
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Food Manufacturing, Processing and Storage Integrated Pest Management
Food Manufacturing, Processing and Storage Integrated Pest Management
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Advantages and disadvantages of the packaging materials, effects of these materials on packed commodities
Advantages and disadvantages of the packaging materials, effects of these materials on packed commodities
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Pesticides: Food Safety Concerns, Precautions and Safety Measures
Pesticides: Food Safety Concerns, Precautions and Safety Measures
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Indian Food Production, Consumption and Processing
Indian Food Production, Consumption and Processing
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Security of Food
Security of Food
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Food Allergy
Food Allergy
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Cleaning in Food Industry
Cleaning in Food Industry
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How to determine the shelf life of a ready-to-eat food?
How to determine the shelf life of a ready-to-eat food?
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A Reference Guide for Food Service Operators
A Reference Guide for Food Service Operators
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Guide to Color-coding in Food Industry
Guide to Color-coding in Food Industry
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Why Your Organisation Needs Standard Operating Procedures
Why Your Organisation Needs Standard Operating Procedures
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Good Storage & Distribution Practices of Food Supplement Products
Good Storage & Distribution Practices of Food Supplement Products
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Special Requirements for High-Risk Foods
Special Requirements for High-Risk Foods
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Key Partners of Indian Food Safety Emergency Response (FSER) Plan
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Food-O-Copoeia
Food-O-Copoeia
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