FSSAI has issued a guidance document on Food Safety Management System (FSMS) to implement GMP (good manufacturing practices)/GHP (good hygiene practices) requirements for food products.
The document, based on the product category, can be used by the FBOs (food business operators) as per the operations applicable to them.
The document is divided into five main sections.
The first section gives an overview of the food industry in India along with the rising need for food safety in the sector.
The second contains guidance for implementation of GMP and GHP as outlined in Part III of Schedule 4 of Food Safety and Standards (Licensing & Registration of Food Businesses) Regulations, 2011.
The third section is recommendatory in nature and provides the basic knowledge and criteria for implementation of the Hazard Analysis and Critical Control Point (HACCP) system by the food businesses.
The fourth section provides an inspection checklist for FBOs to audit their facility and operations. The FBOs can evaluate themselves based on the indicative scoring.
The last section gives important templates and forms to be required by FBOs to maintain the records.
