33 Cleaning of equipment, food processing area & premises is done as per cleaning schedule & cleaning programme. CIP is practiced. 2 34 Preventive maintenance of equipment and machinery are carried out regularly as per the instructions of the manufacturer. 2 35 Measuring & monitoring devices are calibrated periodically from accredited centres. 2 36* Pest control program is available & pest control activities are carried out by trained and experienced personnel. 4 37 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 2 38 Food waste and other refuse are removed periodically from food handling areas to avoid accumulation. 2 39 Disposal of sewage and effluents is done in conformity with standards laid down under Environment Protection Act, 1986. 2 40 Effluent Treatment Plant (ETP) is in place. 2 41 Proper arrangements are available in place for cleaning, sanitizing of road milk tankers bringing chilled milk to processing unit., milk tanks, can etc. 2 42 Vehicles used in transporting milk must be dedicated, insulated & covered. 2 IV Personal Hygiene 43 Annual medical examination & of inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine has been done. 2 44 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. 2 45* Food handlers are maintaining personal cleanliness (clean clothes, trimmed nails & moustache etc) and personal behaviour (no loose jewellery, hand washing, no smoking, spitting etc). 4 46 Food handlers are equipped with suitable aprons, gloves, headgear, shoecover etc. 2 V Training & records keeping 47 Internal audit of the system is done periodically. 2 48 Food Business has a system to handle product complaints with for addressing complaints. 2 49 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 50* Appropriate documentation & records are available and retained for a period of one year or the shelf-life of the product, whichever is more. 4 Total points ....../110 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 105-110 Compliance – Exemplar
Training & records keeping 33 Internal audit of the system is done periodically. 2 34 Food Business has a system to handle product complaints with for addressing complaints. 2 35 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 36* Appropriate documentation & records are available and retained for a period of one year or the shelf-life of the product, whichever is more. 4 Total points ....../82 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 78-82 Compliance – Exemplar A 75-78 Compliance/Satisfactory B 70-75 Needs Improvement No grade <70 Non Compliance MEAT PROCESSING Date FBO Name Food Safety Officer FBO's representative FBO License No. Address Indicate the following – Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA) S. No. Question Scoring 1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2 I Design & facilities 2 The premise is located in area that is free from objectionable odour, smoke, dust & other contaminants. 2 3 The design and layout of food premises permit adequate maintenance, cleaning, provide adequate working space and do not provide harbourage to pests. 2 4 The premises & facilities are designed to provide separation by partition, location or other effective means, between those operations which may cause contamination. 2 5 The premise is well equipped with chilling room, freezing room, freezer store or freezer as per the operation. 2 6 Floors are non-slippery, nontoxic, impervious & sloped appropriately; 2
IV Personal Hygiene 25 Annual medical examination & inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine has been done. 2 26 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. 2 27* Food handlers are maintaining personal cleanliness clothes, trimmed nails & moustache etc) and personal behaviour (no loose jewellery, hand washing, no smoking, spitting etc). 4 28 Food handlers are equipped with suitable aprons, gloves, headgear, shoe etc. 2 V Training & records keeping 29 Internal of the system is done periodically. 2 30 Food Business has a system to handle product complaints with for addressing complaints. 2 31 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 32* Appropriate documentation & records are available and retained for a period of one year or the shelf-life of the product, whichever is more. 4 points ....../74 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 74-70 Compliance – Exemplar A 66-70 Compliance/Satisfactory B 62-66 Needs Improvement No grade <62 Non Compliance Slaughter House – Poultry Date FBO Name Food Safety Officer FBO's representative FBO License No. Address Indicate the following – Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA) S. No. Audit Question Scoring 1 Food establishment has an updated FSSAI License & NOC from local authority. 2 I Design & facilities 2 The slaughter house has separate sections for various activities such as reception area, slaughter hall, refrigerator etc & separate provision for the slaughter of different species & for different method of slaughter. 2 3 Floors are impervious, coated and non-slippery. 2
21 Disposal of sewage and effluents is done in conformity with standards laid down under Environment Protection Act, 1986. 2 IV Personal Hygiene 22 Record of annual medical examination & of inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine is available. 2 23* Food handlers are maintaining personal cleanliness and personal behaviour 4 24 Food handlers are equipped with proper aprons, gloves, head gear etc. V Training & records keeping 25 Internal audit of the system is done periodically. 2 26 Food Business has a system to handle product complaints with for addressing complaints. 2 27 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 28* Appropriate documentation & records are available and retained for specific period. 4 Total points ....../66 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 63-66 Compliance – Exemplar A 60-63 Compliance/Satisfactory B 56-60 Needs Improvement No grade <56 Non Compliance STORAGE & WAREHOUSES Date FBO Name Food Safety Officer FBO's representative FBO License No. Address Indicate the following – Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA) S. No. Question Scoring 1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2 I Design & facilities 2 The design and layout of warehouse permit adequate maintenance, cleaning,storage of material and do not provide harbourage to pests. 2 3 There is adequate facility for potable & non-potable water supply. 2
8 Non food or hazardous material is not transported with food material. 2 9 Mix loads of food material are adequately compartmentalized to prevent cross contamination. 2 10 Constant monitoring of temperature is done, while transporting temperature sensitive products. 2 11 Bulk foodstuffs in liquid, granulate or powder form are transported in containers/tankers reserved for the transport of foodstuffs & they are to be marked "for foodstuffs only". 2 III Maintenance & sanitation 12 Food premises and equipment are maintained in an appropriate of repair and cleanliness. 2 13 Regular preventive maintenance is conducted. 2 14* Pest control activities being carried out by trained and experienced personnel. 4 15 Records of pesticides/insecticides used are maintained, showcasing the type, quantity and concentrations used; where, when and how applied, and the targeted pest are maintained. 2 IV Personal Hygiene 16 Record of annual medical examination & of inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine is available. 2 17* Food handlers are maintaining personal cleanliness and personal behaviour 4 18 Food handlers are equipped with proper aprons, gloves, head gear etc. 2 V Records keeping 19 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 20* Appropriate documentation & records are available and retained for specific period. 4 Total points ....../50 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 46-50 Compliance – Exemplar A 44-46 Compliance/Satisfactory B 40-44 Needs Improvement No grade <40 Non Compliance CATERERS Date FBO Name Food Safety Officer FBO's representative FBO License No. Address