Home > Standards for the Organized Food Retail Sector

Design & Facilities:

• The design of retail store provides adequate working space; permit cleaning to prevent the entry of dirt, dust & pests.
• Premise has sufficient lighting. Lighting fixtures are covered to protect food from contamination.
• Adequate ventilation is provided within the premises.
• An adequate storage facility is in place for food products; chemicals & other hazardous substances; personal items etc.
• Facility is capable of achieving & maintaining temperature for storing temperature sensitive product such as freezer, chillers, hot holding equipment etc.
• There is adequate facility for waste disposal.

Control of Operation:

• Incoming material procured as per internally laid down specification & from an approved vendors. Check for records (like specifications, name and address of the supplier, batch no., quantity procured etc).
• Raw materials are inspected at the time of receiving for food safety hazards.
• Incoming food material is stored according to their temperature and humidity requirement, In a hygienic environment. Temperature sensitive products are stored and displayed at appropriate temperatures
• Stock rotation is practiced through FIFO/FEFO and no expired product is available on shelf for sale
• Vegetarian and non-vegetarian products are stored separately to avoid cross contamination
• Food items & non-food items are stored separately to avoid cross contamination
• Products are free from spillage/leakage. Packed food products are free from pin holes or damages

 Maintenance & Sanitation:

• The store interior is kept clean and there are no seepage, cobwebs, dirt, dust, etc. that can compromise food safety.
• Cleaning of equipment, food premises is done as per cleaning schedule & cleaning programme.
• All equipment & premises is maintained in good repair & condition
• Pest control program is available & pest control activities are carried out by trained and experienced personnel. Check for records
• No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.)
• Food waste and other refuse are removed periodically from to avoid accumulation.
• Disposal of sewage and effluents is done in conformity with standards laid down under Environment Protection Act, 1986.

Personal Hygiene:

• Annual medical examination & inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine is done.
• 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.
• Food handlers maintain personal cleanliness and personal behaviour (hand washing, no smoking, no spitting etc).
• Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc; wherever necessary

Training & Records Keeping:

• Internal / External audit of the system is done periodically.
• Food business has an effective consumer complaints redressal mechanism.
• Food handlers have the necessary knowledge and skills & trained to handle food safely.
• Appropriate documentation & records are available and retained for specific period.

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