The objective of this Criteria is to provide a set of model requirements to help food business to attain a higher standard of food hygiene and safety through adoption of good practices.
To all intents and purposes, this Criteria is not a substitute for the food regulations and the licensing requirements and conditions imposed to individual licences.
This Criteria applies to all food establishments including, but not limited to, the following:
b) small and medium eating joints
c) food served in retail outlets;
d) fresh extracted juice and beverages shops/ outlet;
e) dispensing outlets
f) base kitchen
g) confectionary, bakery and sweet shop serving unlabelled pre-packaged or loose sweets/baked products/confectionary products
h) frozen desserts
For the purpose of this standard, the above food establishments can be clubbed together into three for the purpose of applying the criteria given in Section III:
Category A: food establishments having processing/cooking & serving
Category B: food establishments which serve-cooked/processed elsewhere
Category C: food establishments which only cook/process but served else where
For the purpose of this Standard, the food establishments shall be assessed as per a Food Safety Rating system (FSRS). Food safety rating shall be done on the basis of;
a) Category of requirement ; and
b) Level of implementation and compliance.
Requirements have been categorized on the basis of its significance to food safety as Highly Critical, Critical and Major.
The food establishments shall be rated for food safety on the basis of their level of implementation and compliance to these requirements and registered as Platinum, Gold, Silver or Bronze under this programme.
The food establishments that have implemented food safety management and are certified to any HACCP based standard, scoring compliance to Gold shall be registered as Platinum.
The food establishments scoring less than the stipulated criteria for Bronze shall not be eligible for registration under the programme.
This document shall be read along with the statutory requirements laid down by the Government of India and the respective state Governments including regulations framed by the competent regulatory authorities.
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|Criteria For Audit of Food Establishments|
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