FOOD SAFETY MANAGEMENT SYSTEM

(FSMS)
Guidance Document
(Implemen ng Requirements and Best Prac ces)

Meat and Meat Products: Poultry

Published: 28th February’ 2018
Prepared by: CII-HUL Ini a ve on
Food Safety Sciences (CHIFSS)
Copyright © 2018 CII-HUL Ini a ve on Food Safety Sciences (CHIFSS). All rights reserved.
No part of this publica on may be reproduced, stored in, or introduced into a retrieval system, or transmi ed in any form o r by any means (electronic,
mechanical, photocopying, recording or otherwise), in part or full in any manner whatsoever, or translated into any language, without the prior
wri en permission of the copyright owner. CHIFSS has made every effort to ensure the accuracy of the informa on and material presented in this
document. Nonetheless, all informa on, es mates and opinions contained in this publica on are subject to change without no ce, and do not
cons tute professional advice in any manner. Neither CHIFSS nor any of its office bearers or analysts or employees accept or assume any
responsibility or liability in respect of the informa on provided herein. However, any discrepancy, error, etc. found in this publica on may please be
brought to the no ce of CHIFSS for appropriate correc on.
Published by CII-HUL Ini a ve on Food Safety Sciences (CHIFSS); Confedera on of Indian Industry
 Acknowledgement
Food Safety is best achieved when all the stakeholders join hands and contribute in
tandem for this noble cause. “Food Safety Management System (FSMS) Guidance
Document for Meat and Meat Products- Poultry” is one such initiative, which we believe
will go long way in ensuring the meat and meat products, produced in India,
manufactured with scientifically validated processes that ensures safety for the
consumers.

This document is prepared by CHIFSS (CII-HUL Initiative for Food Safety

Sciences).

We thank and acknowledge contributions from poultry industries listed below, for their
comments and/ or recommendations on earlier draft versions of this document; that
greatly improved and added value to this work.

1. Godrej Tyson Foods Limited

2. Venky’s (India) Limited

We acknowledge Ms Sudha, Food Safety Consultant who has helped prepare this
document.

A special thanks to FSMS Division, FSSAI for their valuable contribution.

We are also thankful to CEO-FSSAI, Shri Pawan Agarwal for his constant inspiration
and encouragement, especially to contribute to food safety matters.

CHIFSS TEAM
 Preface
This Food Safety Management System (FSMS) Guidance Document for Meat
and Meat Products- Poultry is prepared with intent to provide general guidance to
Poultry Industry to ensure that critical food safety related aspects are addressed during
the slaughtering and manufacturing process till it reaches retail outlet. This document
mainly contains pragmatic approaches which a business can adopt during
manufacturing of poultry. However, manufacturers may adopt higher stringent levels,
depending on the needs.

It is advised that anyone involved in manufacturing of poultry is trained appropriately

to implement the measures and to demonstrate the behaviours mentioned in the
document.

It is to be noted that this guidance document does not intend to replace any legal
provisions required by law as applicable from time to time. Further, wherever the
provision of this document conflicts with Schedule IV of (regulation 2.1.2) of Food Safety
Standards (Licensing and Registration of Food Business Operators) Regulations 2011 or
any other regulations, for that matter, the provision given in the regulations shall prevail.

CHIFSS TEAM
 Content

Abbrevia ons ................................................................ ................................ .................... 1

Scope ................................................................ ................................ ................................ . 2
Guidance to Read the Document ................................................................ ........................ 3
A. Manufacturing/ Processing Parameters for Poultry ....................................................... 4
I. Flow and Process Details ....................................................................................................... 4
II. Loading, Dispatch, Warehousing, Transporta on, Retail Precau ons related to Food
Safety & Quality ..................................................................................................................13
B. Pre- Requisite Programs ................................................................ ............................... 16
I. Establishment- Design and Facili es....................................................................................16
1. Loca on and Surroundings ............................................................................................16
2. Premises and Rooms- Construc on, Design, Layouts, Internal Structures and Fi ngs 17
3. Equipment & Containers ................................................................................................21
4. Facili es & U li es.........................................................................................................21
II. Control of Opera ons .........................................................................................................27
1. Transporta on & Receipt at Slaughter House ................................................................27
2. Storage of Raw and Packaging materials ........................................................................27
3. Meat and Meat Products (Poultry) Processing including pre-processing ......................27
4. Allergen Management ................................................................................................... 31
5. Packaging Materials and Meat Storage including Warehousing .................................... 32
6. Food Packaging ...............................................................................................................32
7. Rework and control of non-conforming products ..........................................................33
8. Transporta on of Meat and Meat Products ................................................................... 33
9. Food Traceability and Recall ...........................................................................................34
10. Quality Control ..............................................................................................................34
III. Establishment- Maintenance and Sanita on.....................................................................35
1. Cleaning and Sanita on................................................................................................... 35
2. Maintenance ...................................................................................................................38
3. Pest Control ....................................................................................................................39
4. Waste Disposal Management .........................................................................................41
 IV. Establishment- Personal Hygiene ......................................................................................41
1. Health Status ..................................................................................................................41
2. Personal Cleanliness .......................................................................................................42
3. Personal behavior ...........................................................................................................45
4. Visitors ............................................................................................................................46
V. Establis hment-Product Informa on and Consumer Awareness ........................................46
1. Product Informa on and Labeling ..................................................................................46
2. Consumer Awareness and Complaint Handling .............................................................46
VI. Establishment- Training and Management .......................................................................47
1. Training ...........................................................................................................................47
2. Management and Supervision ........................................................................................47
VII. Establishment- Audit, Documenta on and Record Keeping ............................................48
1. Self-Evalua on and Review.............................................................................................48
2. Audit, Documenta on and Records................................................................................48
C. Sanitary & Hygienic Requirements for small slaughter house and retail store ................. 49
D. HACCP Implementa on Including Cri cal Control Points ............................................... 53
I. Hazards Associated With Poultry Manufacturing & HACCP Implementa on for
Important Control Measures ..............................................................................................53
II. Possible Hazards in Poultry Meat and Processed Poultry Products ................................... 57
References & Suggested Readings ................................................................ .................... 68
Annexures ................................................................ ................................ ....................... 69
Annexure 1: Templates ...........................................................................................................69
Annexure 2: Inspec on Checklist ...........................................................................................86
a. Poultry Slaughter House ................................................................................................. 86
b. Processed Poultry Products ............................................................................................89
 List of Figures

Figure no. Title

1. Ante-Mortem of Poultry
2. Washed Carcass a er Inner & Outer Washing
3. Processing hall for Deboning & Cu ng Por oning
4. Retail Shop Display
5. Entry to food establishment
6. Outer Area Condi on
7. Walls and Pillar Protec on
8. Doors and windows covered with wire mesh to prevent entry of dirt, dust,
pests and birds
9. No paint peel off
10. Install covered drainage system inside the premises
11. Gender specific toilets; clean toilet facility
12. Protected Tubelight
13. Stunning
14. Floor should be in kept clean and dy
15. Cleaning Materials and Placement
16. Dedicated chemical (cleaning/ pest control) storage room with provision of
lock and key
17. Maintenance tools stored separately in designated and clean manner
18. Glue traps
19. Insec cutors should be switched on
20. Rodent Box Sample
21. Water Stagna on
22. Arrangement of periodic medical check-ups and vaccina ons in line with
Schedule IV (FSSR 2011) for employees and food handlers
23. Steps of hand-washing
24. Touch free (hands free) taps at wash basins to avoid cross contamina on
25. Foot Operated Hand Washing System
26. Automa c IPA hand sani zer at entrance
27. Auto shoe cover dispenser and Gum Boots
28. Automa c hand-washing and foot cleaning system
29. Provision of hand dryer for drying hands at entrance
30. Usage of sani zer (IPA) before going inside process
31. Storage of personal hygiene clothing
32. No usage of Gutkha/ tobacco inside the plant
 List of Templates

Record No. Record Title

1. Mandatory Performas
1.1 Medical Fitness Cer ficate for Food handlers
1.2 FORM E
2. Recommendatory Performa
2.1 Ante-mortem/Post-mortem Examina on made by FSSAI
2.2 Incoming Vehicle Inspec on Record (Template)
2.3 Glass & Bri le Plas c Monitoring record
2.4 Knife/ Other Utensil Monitoring record
2.5 Product Release Record
2.6 Opera on Log Sheet
2.7 Rework Record
2.8 Non-conforming Material/Product
2.9 Outgoing Vehicle Inspec on Record
2.10 Product Iden fica on & Traceability
2.11 Product Recall record
2.12 Product Recall- Mock Drill report
2.13 Equipment Breakdown Maintenance report
2.14 List of Monitoring & Measuring Devices and Records of Calibra on
2.15 Preven ve Maintenance Schedule
2.16 Preven ve Maintenance Record
2.17 Fire ex nguishers inspec on record
2.18 Pest Management Plan
2.19 Pest Monitoring record
2.20 Waste Disposal Record
2.21 Monitoring of personnel hygiene
2.22 Visitor Record
2.23 Product Informa on
2.24 Customer/ Consumer Complaint Log
2.25 Determina on of Customer Sa sfac on
2.26 Training Calendar
2.27 Training Need Iden fica on
2.28 Training Record
2.29 Training Effec veness record
2.30 Internal Audit Plan
2.31 Internal Audit Schedule
2.32 Internal Audit Observa on & Non- conformance report
2.33 Correc on & Correc ve Ac on report
 Abbrevia ons
AM
Ante Mortem Examination

CCP
Critical Control Point

ETP
Effluent Treatment Plant

FEFO
First Expiry First Out

FIFO
First in First Out

FMFO
First Manufactured First Out

FSMS
Food Safety Management System

HACCP
Hazard Analysis Critical Control Point

QA
Quality Assurance

ISO
International Organization for Standardization

GMP
Good Manufacturing Practice

GHP
Good Hygiene Practice

PM
Post Mortem Examination

MSDS
Material Safety Data Sheet

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 Scope
This FSMS Guidance Document addresses the food safety including related hazards and
risks covering Poultry slaughter and poultry meat processing along with its storage,
distribution and retail.

“Poultry” can be defined as domestic fowls, including chickens, turkeys, geese and
ducks, raised for the production of meat. This document is made for chickens which
should be applicable for all other birds falling under Poultry species.

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 Guidance to Read the Document
This document is written with a purpose to guide small and medium industry, both
existing and newly established businesses. The document has three main sections.
The first section is an introduction to process flow and a brief on relevance of main
processing steps.
The second section is the critical part of this document and it contains the guidance on
all the steps throughout the food chain, related to basic food safety. Readers will also
find some recommended practices which are currently practiced in poultry industry.
Though this section is in line with the Regulation requirements (Schedule 4) and have
requirements with ‘shall’, yet the readers will find some additional guidance mentioned
with ‘should’. Readers are requested to make sure the difference between ‘shall’ and
‘should’ while reading, analysing, and using the document into practice.

Shall: “To be mandatorily implemented ; as provided by rules and regulations”

Should: “Strongly advised for food safety operations”

The third section of this document has tried to help industry understand basic knowledge
and implementation criteria of Hazard Analysis and Critical Control Point (HACCP). The
readers will find two forms of tables: Hazard Analysis and HACCP Plans.
Tables of Hazard Analysis helps the readers (industry) to find out food safety risks
related to each processing step, analyse, to identify the Critical Control Points (CCPs),
recommended Corrective actions and other related information.
Tables of HACCP Pl ans have been given for understanding. They are just for reference
for the readers and should not be considered as CCPs for their own industry, without
the detailed risk / Hazard analysis.
This document is written keeping in mind poultry industry with the entire processing
chain i.e. from slaughtering till retail.

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A. Manufacturing/ Processing
Parameters for Poultry

I. Flow and Process Details

Figure A: Process Flow of Slaughter & Dressing of Poultry

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Figure B: Process Flow of Por oning, Deboning & Packing of Poultry Meat

Figure C: Process Flow of Processed Poultry Products

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Brief on Process Details
Procurement & Quality inspection of raw material (Live Poultry Birds)
Poultry intended for slaughter shall be in good health. Precaution shall be taken to
minimize injury to poultry birds. Flock health examination shall be done by qualified
veterinary practitioner. Only healthy poultry / birds shall be transported in a well-
ventilated transport system. Coops preferably made of plastic and specially designed to
be used for transport of poultry shall be in good conditions to avoid injuries to poultry.
Transport coops should not be over -crowded & it should provide enough space for birds.
It is advisable not to use any damaged coops, crates or cages to avoid injury to birds
during transportation.

Holding / Resting area

The holding/ resting area shall be adequate in size to rest the birds. The bird vehicle
holding / resting area shall have suitable facilities to prevent excessive heat and must
have overhead protective shelter. The holding area must have humidification and
adequate air ventilation facility to provide comfort during summer season.
The bird’s vehicle holding yard / resting area shall have suitable facilities to park
transport vehicles in areas that are well ventilated, and are protected from direct
sunlight, inclement weather and extremes of temperature.

Ante-mortem Examination of Birds

Poultry birds shall subject to ante mortem examination by veterinarian before slaughter.
Ante mortem examination shall be done on a lot basis while poultry birds are in the
coops before or after their removal from the vehicle. A lot is made up of birds from a
single house of poultry grown on a particular farm, but it may be as large as several
houses of poultry. Lot size determination depends upon the criteria defined by the
establishment. For Ante-Mortem, birds shall be taken out from the sample coups for
physical examination for any sign of disease or sickness, if required. If in case of any
sickness or disease noticed in the poultry birds, the entire lot to be put under
examination and sick and disease birds shall be condemned.

Fig 1: Ante-Mortem of Poultry

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Unloading & Hanging of Birds in overhead conveyor
Unloading of the birds from vehicle shall be done with due care. Throwing of coops must
be avoided.
Birds shall be held with care and hanged by legs on the shackle of the processing line
in a dimly lit room with blue light (avoid bright lighting). During the hanging process
care shall be taken to avoid fluttering of poultry birds.

Stunning
Prior to slaughter poultry shall be made unconscious by using any suitable method of
stunning (water bath electrical stunning, gas stunning etc.). It induces temporary loss
of consciousness and minimizes the reaction of fear, anxiety, pain and distress to the
birds.
Stunning equipment shall be properly maintained to confirm that poultry are
unconscious prior to slaughter. Stunning efficiency is to be ensured in such a way that
the recovery time of bird is maintained within 120 seconds.

Slaughtering & Bleeding

Slaughtering can be done by different methods of slaughter (like Halal, Jhatka,
Mechanical etc.).After slaughtering, sufficient time shall be allowed to bleed out the
poultry bird effectively. Minimum 150 seconds shall be allowed to bleed out the
slaughtered birds before entering the scalder. No live bird shall enter scalder.
Blood collected in bleeding tank to be removed on regular intervals to avoid
contamination.

Scalding & De feathering

Scalding means passing the bird through hot water so as to loosen the feather follicle
so that de-feathering of bird will be done effectively. Scalding shall be carried out at
appropriate temperature depending upon size of the bird to loosen feather follicles.
Scalding process efficiency is determined by the time and temperature combination and
it will be vary as per machine manufacturer and speed of line.
De-feathering means removal of loosed feather immediately after scalding. De-
feathering is done through a mechanical de-feathering machine with rubber fingers. It
can be done in multiple stages to have better quality. Care shall be taken to maintain
the rubber fingers softness to get better de-feathering quality and avoid rupturing of
skin.
Feathers collected during de-feathering operations must be removed regularly or
continuously.

Evisceration
Evisceration consists of removal of all internal organs from the slaughter birds. After
evisceration carcass along with the viscera and edible offal’s shall be subjected to post-

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examination by the veterinary doctor. The Evisceration process is to be carried out in
such a way that the internal organs are ruptured minimally to avoid contamination.

General requirements of Slaughter area:

· The slaughtering area, equipment and implement must be clean, hygienic and
sanitized.
· All tools or equipment’s used in slaughtering shall be made of stainless steel and
maintained clean and sharp.
· A qualified and trained veterinarian shall be appointed and be responsible for
approving healthy birds for slaughter and to check that the birds are properly
slaughtered.
· Dressing of carcass should only commence after ascertaining that the bird is dead.
· Non-edible offal shall be removed regularly from the evisceration section to avoid
contamination.
· Post mortem reports shall be prepared.

Post Mortem Examination

Post mortem examination means systematic examination of dressed poultry carcass and
visceral organs by the veterinarian for evidence of any abnormal condition. The records
shall be maintained as per the lot.
Poultry carcass received directly from other slaughter houses (Municipal / Government
/ Private) for further processing must be verified for whether their post mortem reports
are duly received and in order.

By-products Harvesting
It consists of harvesting/collection of edible poultry organs. In Poultry the edible by-
products includes – Liver, Gizzards, Heart, Feet and Head.
Harvesting of by-products can be done manually or mechanically, depending on
availability of facility.

Inner & Outer washing

Carcass shall be properly washed from inside as well as outside before chilling. The
water should be potable water and should be internally tested for physical, microbial
and chemical parameters. Wash station nozzles and their angles to be maintained for
effective cleaning.

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 Fig 2: Washed Carcass a er Inner & Outer Washing

Carcass Chilling
All dressed carcasses shall be chilled at or below 40C by appropriate method within 4
hours from slaughter. Dressed birds shall be sanitized with appropriate sanitizer before
or during the chilling of bird.

Types of Birds Chilling

· Immersion Chilling
· Spray Chilling
· Air Chilling
Once carcass is chilled to less than 40C, it can be utilised for further purpose.

Weighing & Grading

Grading of chilled chicken can be done manually or with automatic grading machine

Cutting & Portioning

The above chilled carcasses are then transferred to processing hall. The processing hall
temperature shall be maintained at an appropriate temperature to maintain quality of
the product.
Cutting & Portioning consist of cutting of whole chicken in to pieces as per customer
requirement.
These knives and other accessories are properly sanitized before, at regular interval and
after use. All the storage bins, crates, and other storage facilities shall be cleaned and
sanitized before and after use.

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 Fig 3- Processing hall for Deboning & Cu ng Por oning

Deboning
Process of removal of bones and cartilages from whole chicken to get boneless meat. It
can be done manually or semi-automatic or in automatic line. The temperature in rooms
for deboning out and trimming should be controlled at appropriate temperature such a
way that the hygiene standard is maintained. Care shall be taken to maintain the product
temperature at or below 7 Degree Celsius. The carcass or shell shall be collected,
packed and removed from the section at regular interval.

Raw marinated products:

Poultry meat with or without bones marinated with ingredients and with or without
additives categorised under “raw marinated products.” It includes both whole pieces /
cuts and comminuted products. Examples include Marinated Chicken Pieces, Marinated
Chicken Tikka, Marinated Chicken Lollipop etc.

Formed/Coated Products:
These products are prepared by mixing of poultry meat with or without bones with
ingredient(s) and/or permitted additive(s). They may or may not be subjected to
different processes like marination, forming, pre-dusting, battering, breading, coating
fixation / forming and fried in fryer etc. Marination can be achieved by simple mixing or
tumbling or by injecting marination. Products may be raw, semi cooked, partially cooked
or cooked. It includes whole pieces, cuts and comminuted products. Examples of such
products include, coated / uncoated products, Chicken Nuggets, Chicken Patty, Coated
bone-in products etc.

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All the raw materials such as spices, batter and bread crumbs and other ingredients
shall, be sourced from certified approved vendors and stored in plant premises as per
the storage requirements.

Stuffed Products:
Poultry meat mixed/marinated/emulsified with ingredients and with or without additives,
stuffed in casing, cooked, peeling of casing or with casing, may be sliced or diced, and
frozen. Products may be semi-cooked/partially cooked or cooked. Examples of such
product include Chicken Sausages, Chicken Mortedella & Salami, Chicken Ham, Chicken
Bacon etc.
Care shall be taken to ensure cleaning and sanitation of Bowl choppers, mixers,
extruders, fillers etc before and after use for production.
All the raw materials such as spices, batter and bread crumbs and other ingredients
shall, be sourced from certified approved vendors and stored in plant premises as per
the storage requirements.
Critical temperatures monitoring devises must be calibrated at regular interval.

Indian Gravy Products:

Products with poultry meat with or without bones, mixed / marinated with ingredients
and with or without additives, cooked and frozen. It includes both whole pieces and cuts
and comminuted products.
Examples include Butter Chicken, Kadhai Chicken, Murg Masala, Chicken Biryani, Cooked
Chicken Kheema etc.
Cleaning and sanitation of required for manufacturing plant and machinery are of great
importance. Hence, care shall be taken to ensure cleaning and sanitation before and
after use for production.
All the raw materials such as spices, additives and other ingredients shall, be sourced
from certified approved vendors and stored in plant premises as per the storage
requirements.
Critical temperatures monitoring devises must be calibrated at regular interval.

Other Poultry Products:

It includes whole pieces and cuts, comminuted products and formed & chopped
products. Examples are Chicken Toppings, etc.
Cleaning and sanitation of required for manufacturing plant and machinery are of great
importance. Hence, care shall be taken to ensure cleaning and sanitation before and
after use for production.

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Cured (including salted) / Smoked Products –
Non-heat treated processed meat and poultry product. Salted products are treated with
sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly
on the meat surface. Wet pickle cured products are prepared by submerging the meat
in a brine solution. Pump cured products are prepared by injecting brine into the meat.
Curing may also be achieved by addition of additives. Smoked products are also included
here. It includes whole pieces and cuts and comminuted products.
Cleaning and sanitation of required for manufacturing plant and machinery are of great
importance. Hence, care shall be taken to ensure cleaning and sanitation before and
after use for production.

Cured (including salted) and dried

These products are non-heat treated processed poultry products which may be cured
or salted as described in Cured (including salted), and then dried, or they may only
be dried. Drying is achieved either in hot air or in vacuum. It includes whole pieces, cuts
and comminuted products.

Fermented Products
Non-heat treated processed poultry products, which are a type of pickled product
produced by the action of lactic acid bacteria in the presence of salt. It includes both
whole pieces and Cuts and comminuted products.

Canned Products
These products are “canned / retort pouch poultry products” which are heat treated
processed poultry products in whole pieces or cuts or in comminuted form. These
products are prepared by mixing of poultry meat with other ingredient(s) and permitted
additive(s). The product may be smoked. The packing medium and other ingredients
shall be of food grade quality.
These products shall be packed in hermetically sealed container and subjected to
adequate heat treatment followed by rapid cooling to ensure that the product is self-
stable and safe for consumption.

Primary Packing
Processed material is weighed and packed in standard packing material which should
confirm FSSRs. (Packaging & Labelling).
The food grade declaration/ certificate to be verified on COA during receiving of the
packing material
Packing of chicken meat & chicken meat products can be done as per the customer
requirement and applicable regulation specified in FSSRs. (Packaging & Labelling) &
Legal metrology (Packaged Commodities).

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Freezing
Freezing can be done either using blast freezer, Plate freezer or IQF. During Freezing
core temperature of the product should be at or below – 18°C.

Metal Detection
All finished product shall be passed through metal detector.
Metal detector shall be calibrated/ verification at frequency appropriate to assure food
safety.
Sensitivity of the metal detectors shall be always less than as required or 7.0 mm for
any kind of metal

Secondary Packing
Frozen meat / meat products after passing through metal detector shall be packed in
suitable container. Secondary Packing material shall be secure to prevent spoilage and
contamination during transit and storage.

Chilled Storage
Chilled Poultry meat and Poultry meat product shall be stored in the chiller at or below
40C.

Cold Storage
Frozen poultry meat and poultry meat product shall be stored in cold store at or below
minus 18 degrees Celsius till dispatch.
Cold store temperature shall be maintained at or below minus 18 degrees Celsius except
during defrosting cycle. FIFO / FMFO /FEFO method shall be followed in the cold storage
for despatch of product.

Quality Evaluation
Finished products are tested in internal / external laboratory as per the sampling plan
identified by the processing plant, for microbiological & applicable physio-chemical
parameters as defined by FSSAI.

II. Loading, Dispatch, Warehousing, Transportation, Retail

Precautions related to Food Safety & Quality

The product temperature shall be maintained at or below minus 18 degree Celsius for
frozen & at or below 4 degree Celsius for chilled products in any part of the cold chain,
during storage, transport, distribution, and merchandising in retail stores.

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Loading and dispatch of finished products
Dispatch vehicle shall be checked for presence of any contaminants, cleanliness,
unacceptable odour and proper working of refrigeration system before loading. Loading
should be done in shortest possible time. Dispatch vehicles shall be cleaned and
sanitized using appropriate cleaning and sanitizing agents regularly to maintain the
hygiene standard.

Warehousing
Stacking methods and height depend on several factors: resistance of the package,
handling techniques and thermal state. Packaged and frozen meat is usually handled
mechanically, combining forklift trucks with pallet. Storage temperature of warehousing
should be at or below minus 18 Degrees Celsius except during defrosting cycle in case
of frozen product and at or below 4 degree Celsius in case of chilled product.

Transportation
All the transportation systems are expected to maintain the temperature of the
processed meat and meat products within close limits to ensure its optimum safety and
recommended shelf life. It is important that the processed meat and meat products is
at the correct temperature before loading since the refrigeration systems used in most
transport containers are not designed to extract heat from the product but to maintain
the temperature of the product. In large containers used for long distance
transportation, food temperature can be kept within recommended frozen temperature
(at or below minus 18 degrees Celsius for frozen and at or below 4 degrees Celsius for
chilled products).
Ensure proper air circulation is available to maintain product temperature during
transportation.

Different modes of transportation:

a) Air- freight: This is used for highly perishable frozen food products. Although this
provides a rapid method of serving distant markets, the main challenge faced is the
product is mainly unprotected by refrigeration for much of its journey; due to the
intermittent holding time. Standard containers with insulated linings and /or dry ice
are used.
b) Road/ Rail: Refrigerated containers (for long distance) and Small Insulated /
Refrigerated / Eutectic vans (for short distance) are used to supply food to local
retail outlets or directly to the consumers. All vehicles shall have the temperature
monitoring device.

Retail and display

During display; the temperature, temperature fluctuations and visual monitoring (like
colour of product, packaging intact, etc.) are the main parameters that determine the
quality. Ensure that products are:

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· Stored in clean display cases which are covered at all times.
· See-through insulated lids are for consumer to look at the product at retail shops.
· Ensure products are stored at appropriate temperatures.
· Temperature differential or range should be kept minimum.
· Adopt first-in-first-out (FIFO) method in the display of products for sale.
· Proper declaration on the products is needed & it should comply requirements
of FSSRs. (Packaging & Labelling). All containers should be cleaned and
disinfected daily.

Fig 4 - Retail Shop Display

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B. Pre- Requisite Programs

I. Establishment- Design and Facilities

1. Location and Surroundings

· No Objection Certificate from the Municipality or Panchayat and State Pollution

Control Board to be obtained.

Figure5: Entry to food establishment

· Slaughter Houses/ meat processing unit shall be in located away from areas
subject to flooding unless sufficient safeguards have been provided.
Slaughter house/processing unit shall be located away from environmentally
polluted areas and industrial activities that produce disagreeable or obnoxious
odour, fumes, excessive soot, dust, smoke, chemical or biological emissions and
pollutants that pose a serious threat to food safety. In case there are hazards
from other environment polluting industries located nearby, appropriate
measures shall be taken to protect the area from any potential contamination
· There shall be adequate drainage and provision for cleaning. The premises shall
be constructed / located in a way that drains / storm water should not enter the
premises, to avoid contamination of meat.
· No portion of the Slaughter Houses/ processing unit premises shall ever be used
for any purpose other than it is meant for.

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 Figure 6: Outer Area Condi on

· Access shall be controlled at the entry. Dogs, cats or other pet animals should
be not allowed to enter meat processing unit
· The land outside the factory building shall be maintained free of debris and
refuse, and free from any source of pollution.
· The roadways and areas serving poultry meat processing unit which are within
its boundaries shall be maintained properly to avoid contamination by dust or
permit any stagnation of water.
· The premises, raw material receiving and finished product dispatch areas shall
be maintained so that they do not contribute to contamination of food by
seepage/foot-born filth or provide a breading place for pests outside the facility.
· The garden and the surrounding area shall be maintained to prevent harbourage
or provide breeding place for pests.

2. Premises and Rooms- Construction, Design, Layouts, Internal

Structures and Fittings
*Premises refer to all the elements of building and building surroundings.

Construction, design, layout, Internal Structure and fittings

The correct plant layout is crucial to produce safe products.

Continuous forward movement:

There shall be no possibility of reversal, intersection or overlapping between
the live bird & meat, and between meat & by-products or waste.
The slaughter house shall have separation between clean and dirty sections
and shall be organized.

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2.1 Construction, Design and Layout
Plant layout should be designed, constructed and maintained in order to facilitate
good manufacturing and hygienic practices.
Adequate working space is required for the satisfactory performance of all
operations. The slaughter house shall have

· Bird’s vehicle holding yard / resting area for resting of bird before
slaughter.
o The bird vehicle holding yard / resting area shall have suitable facilities to
park transport vehicles in areas that are well ventilated, and are protected
from direct sunlight and extremes of temperature.
o The bird vehicle holding yard / resting area shall be adequate in size.
o Ante Mortem Inspection of birds before slaughter is done in the holding
yard / resting area or at unloading point.

· Slaughter hall
o Every such establishment / Slaughter House shall make separate provision
in the slaughter hall for different methods of slaughter (like Halal, Jewish,
Jhatka, mechanical etc).
o After every type of operation, the slaughter house shall be cleaned, washed
and sanitized thoroughly.
o Areas for scalding, de-feathering, evisceration (or similar operations)
should also be appropriately separated from dressing/ portioning and
processing areas.
o Stunning and bleeding areas should be physically separated from
defeathering area, so that cross contamination is minimised.
o Slaughter hall shall have provision of collection of blood and wastes &
holding area for suspected carcass / condemned carcass.
o Adequate facility for chilling of carcass etc.

· Portioning / Deboning Section

o Portioning / Deboning section should be separate from slaughter, de -
feathering and evisceration area.
o Entry to this section should be separate to maintain required hygiene
standard
o Protective clothing of staff and workmen should be different to that of
slaughter / de-feathering / Evisceration area
o Appropriate hall temperature shall be ensured to maintain quality of meat.
o Effective cleaning & sanitation program to be in place and carried out
maintain the hygiene standard.

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· Processed Product Section
o Separate entry to be provided to Processed Product Section
o Separate workmen should be deployed in this section and they shall not be
permitted to work in slaughter / de-feathering / Portioning & deboning area
o Appropriate hall temperature shall be ensured to maintain quality of meat.
o Effective cleaning & sanitation program to be in place and carried out
maintain the hygiene standard.
Note: Meat Portioning and processing section shall be laid out and equipped so
as to ensure that edible meat does not come into contact with floors, walls or
other fixed structures, except those which are specifically designed for contact
with meat

2.2 Internal Structure

· Floors should be hard, impervious, washable, non-slippery and made of

nontoxic materials, without crevices and should be easy to clean and sufficient
slope to allow adequate drainage.

· Walls should be made of impervious materials, smooth and without crevices for
easy cleaning and sanitation and to avoid accumulation/absorption of dust,
blood/meat particles, and microbial/fungal growth. The walls/floor junctions,
corners and structural supports should be constructed as such, adequate
cleaning can be done easily

Best Practices:
Ø Sloped/curved junction between floor and walls, to minimize accumulation
of dust
Ø Protective guards can be fitted where all wall/structure damages can occur.

Figure 7: Wall and pillars protec on

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 · Ceilings and overhead fixtures should be so designed, constructed and
finished as to prevent any accumulation of dirt and minimize condensation,
mould development and flaking and should be easy to clean;

Figure 8: No paint peels off

· Windows and other openings should be so constructed as to avoid

accumulation of dirt and those which open should be fitted with insect screen.
Screens should be easily removable for cleaning & sanitation and kept in good
repair.
· Doors should have smooth, non-absorbent surfaces, should be closed at all
times if not in use and easy to clean and sanitize.

Best Practices: Recommended to have all doors fitted with self-closing system

Figure 9: Doors and windows covered with wire mesh to prevent entry of dirt, dust, pests and birds

· Stairs lift cages and auxiliary structures such as platforms, ladders, chutes,
should be so situated and constructed as not to cause contamination of meat.
· Separate space for inedible & edible parts of birds: Both edible and
inedible parts of birds should be in separate and distinct rooms/ spaces.

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 3. Equipment & Containers

· Equipment’s and utensils in contact with exposed meat and meat products
should
o have smooth impervious surface & non-absorbent
o have resistant to corrosion,
o made of material which is non-toxic,
o Shall not transmit odour or taste,
o free from pits and crevices,
o capable of withstanding repeated exposure to normal cleaning and
disinfection,
o be easily cleaned and disinfected

· Sanitary equipment’s: Placing and location of all sanitary equipment’s should

permit easy access and thorough cleaning.
· Containers for inedible material and waste should be leak proof or
disposable and where appropriate, able to be closed securely.
· Refrigerated Spaces should be equipped with temperature measurement and
/ or recording devices that are calibrated at regular interval.
· Equipment Identification - Equipment and utensils used for inedible material
or waste should be so identified and should not be used for edible products.
Also, containers holding hazardous substances shall be closed when not in use,
stored separately and lockable to prevent malicious or accidental contamination
of food.
· Electrical Fittings - shall be of such material and of such construction as to
enable them to be kept clean. The implements shall be of metal or other
cleanable and durable material resistant to corrosion.
· Knives, other tools and equipment’s shall be clean and sanitized prior to
use. Suitable and sufficient facilities shall be provided within the establishment /
slaughter house. The knives and scissors used should be of stainless steel.
· Equipment, Utensils and Machinery that come in direct contact with food
shall be hygienically designed, constructed, located and, if necessary, installed
to ensure that they can be adequately cleaned, sanitized and maintained to avoid
contamination.

4. Facilities & Utilities

The facilities & Utilities are essential services that play a vital role to industry. Quality
facilities and utilities provided like water, light, hygienic facilities etc. are the pre-
requisite for an effective food safety.

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4.1 Water Supply
· A constant and sufficient supply of clean potable water (cold and hot) should be
made available in the slaughter and processing halls during working hours.
· Adequate supply and/or storage facilities shall be provided. Storage for
distribution should be protected against contamination. They shall be adequately
designed, made of material, that is non-toxic, corrosion resistant material, and
periodic cleaned and maintained. The records of the same shall be maintained.
· Potable water quality shall be as specified in the latest edition of BIS standard
on drinking water (IS10500). Potable water shall be analysed at least semi-
annually to confirm that it meets the requirements of this standard.
· Non potable water can be used for cleaning of those equipment’s which does
not come in contact with food, or food steam production. It can be used for fire
fighting, refrigeration equipment, washrooms etc.
· Non potable water pipes shall be clearly distinguished from those in use for
potable water.

Best practices: Colour coding is recommended to clearly distinguish between

potable and non-potable water.

4.2 Ice and Steam

· Ice should be made from potable water and should be manufactured, handled
and stored so as to protect it from contamination.
· Steam used in contact directly with meat should be produced from potable water
and contain no substances which may be hazardous to health or may
contaminate the processed meat and meat product.

4.3 Drainage and Waste Disposal

4.3.1 Drainage system

· There shall be adequate and efficient drainage and plumbing systems.
· All drains and gutters shall be properly and permanently installed with traps and
screens.
· The drainage system for blood shall either be underground for easy cleaning or
a portable receptacle with Lid.

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 Figure10: Install covered drainage system inside the premises

4.3.2 Waste disposal system

· An efficient effluent and waste disposal system shall be present.
· There should be efficient drainage and disposal of edible and non-edible offal’s.
· Waste storage area should also be cleaned and disinfected daily. And Should be
constructed in such a manner as to avoid contamination of food, potable water
supplies, equipment and building
· All effluent lines (including sewer systems) should be large enough to carry peak
loads.

4.4 Cleaning Facilities

· Adequate facilities should be provided for cleanliness of food contact surfaces
namely floor, wall, plastic crates, equipment, table tops etc.
· Suitable and sufficient facilities shall be made available at convenient places with
in the slaughter house/ meat processing unit for the sterilization knives and other
equipment used in the slaughter house/ meat processing unit.

4.5 Personnel Facilities and Toilets

· Changing rooms/lockers
o Suitable and sufficient facilities for persons working in the slaughter and
meat processing halls shall be provided for changing their clothes, keeping
their personal belongings and Foot sanitation.

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· Provision of toilets
o Sufficient number of latrines, urinals for each gender shall be provided.

o Toilets should be so designed as to ensure hygienic removal of waste matter.

o Toilets should be well lit and ventilated and should not open directly on to
food handling areas.

Best Practices: Generally, 1:25 followed for facility: employee ratio

Figure 11: Gender specific toilets; clean toilet facility

· Hand washing facilities

o Hand wash facility shall be provided with potable water at adequate
temperature, fitted with dispensers for liquid soap or other hand cleansing
agents (sanitizer) and suitable hygienic means of drying hands.
o Facility shall be provided adjacent to toilets and in such a position that the
employee must pass them when entering or returning to the processing area.
o Where paper towels are used, a sufficient number of dispensers and
receptacles should be provided near to each washing facility.
o Dustbins to throw used paper towels should be foot-operated.
o Taps of non -hand operable type. (Can be elbow operated, foot operated or
automatic).
o Notices shall be posted directing personnel how to wash their hands
effectively and also after using the toilets.

Note: A display board mentioning Do’s and Don’t for workers should be posted
in a prominent place inside the premises, in English and local language, for all
to understand. This will help employees to maintain their alertness on good
hygiene practices.

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4.6 Storage facility
· The food storage facilities shall be designed & constructed to: –
o Provide protection from dust, condensation, waste, pest access and
harbourage and other sources of contamination.
o Be dry, well ventilated and enable monitoring and control of temperature
and humidity in storage areas where specified.
o Be easy to maintain and clean. All materials and products shall be stored off
the floor and with sufficient space away from the walls to allow inspection
and pest control activities to be carried out.

· Adequate facilities for the storage shall be provided. Storage space should be
physically separated or segregated for –
o Raw material (like seasonings, spices, additives, ingredients etc)
o Packaging material
o Returned/rejected material
o Recalled material
o Allergens
o Semi processed material
o Final product
o Hazardous chemical (used in engineering)
o Cleaning & disinfection chemical
o Engineering tools
o Waste material (both bio degradable & non-biodegradable)

· Storage areas shall be maintained at temperatures, wherever required:

o Freezer maintained at -18°C
o Refrigerators maintained at 4°C
o Room Temperature at 37°C
o Hot holding unit maintained at or above 60°C

4.7 Air Quality and Ventilation

· Ventilation should be provided to prevent excessive heat, steam condensation,
dust and to remove contaminated air.
· The direction of the air flow always from clean area to unclean or dirty area.
· Ventilation openings should be provided with an insect screen or other
protective enclosure of non-corrosive material & Screens should be easily
removable for cleaning.

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4.8 Lighting
· Adequate natural or artificial lighting should be provided throughout the
slaughter house/ meat processing unit.
· All lightings should be well distributed.
· Where appropriate, the lighting should not alter colours.

Processing Areas Recommended Light Intensity(Lux)

All Inspection areas 540 Lux

Work rooms 220 Lux

Other areas 110 Lux

· Light bulbs and fixtures suspended over plant in any stage of production
should be protected to prevent contamination in case of breakage.

Figure 12 : Protected Tubelight

4.9 Laboratory Facility

· Depending on the size of the operation, a well-equipped laboratory shall engage
with qualified (Chemist / Analyst and Micro Biologist) and trained personnel.
· The in-house microbiological laboratory with sterilization room, media
preparation room, incubation room, laminar flow and washing room has to be
provided to do the microbiological examination of dressed birds, water, air,
personal working in the plant.
· Every slaughterhouse shall engage veterinarians depending on size of the
operation for ante-mortem and post-mortem examination.

4.10 Others
· Work Shop: Routine repairing and maintenance of the plant.
· Generator Room: Generator for providing power during the breakdown,

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 · Electrical Plant: The electrical panels should have rubber mats below to
prevent from any electric shock to any employee working at the station.
· Refrigeration Plant: Suitable capacity of refrigeration system shall be provided
to achieve adequate temperatures wherever required.

II. Control of Operations

1. Transportation & Receipt at Slaughter House

· Healthy birds free from diseases should be transported to the slaughter room in
a properly ventilated vehicle with minimal risk of injury.
· Transport vehicle should not be overcrowded and enough space should be
provided to the birds as per regulatory guidelines time to time. In case of birds,
they are transported in the coops preferably made of plastic. Transportation of
live birds shall be done in such way to avoid jerks, injuries and stress to the
birds.
· The birds meant for slaughter should be certified by a qualified veterinarian for
their fitness.
· Vehicle should be thoroughly disinfected with suitable disinfectant.

2. Storage of Raw and Packaging materials

· All packaging materials used to pack the processed meat at final stage should
be located away from raw material receiving area.

3. Meat and Meat Products (Poultry) Processing including pre-

processing

3.1 Resting of birds

· Poultry held in holding area should be provided with adequate ventilation such
as fans and foggers where they can rest after stressful transportation.

3.2 Ante Mortem Inspection

· Poultry shall be adequately rested and subjected to ante-mortem examination
by veterinarian before slaughter.
· In case of poultry birds that are brought in the coops, ante-mortem inspection
may be carried before or after their removal from the vehicle. Lot size
determination depends upon the criteria defined by the slaughter houses.
Generally, a lot is made up of birds reared on a particular farm.

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· In Ante-mortem examination, external examination of general condition of live
poultry is carried out. The records of ante mortem examination shall be
maintained.
· Ante mortem Judgments includes: 1. Fit / Approved for Slaughter 2. Unfit / Not
approved for Slaughter
· Poultry found not fit for slaughter shall be declared as “condemned” on ante-
mortem inspection and thereof their destruction shall be carried out under direct
supervision of the authorized veterinarian.

3.3 Stunning
Stunning equipment shall be properly maintained to confirm that poultry are
unconscious prior to slaughter. Stun ning efficiency is to be ensured in such a way
that the recovery time of bird is maintained within 120 seconds. It should also be
ensured that no bird dies of stunning.

Stunning of Birds (Electric Reversible)

· All guiding bars should make contact with shackle prior to birds entering in to
the stunner.
· Precaution shall be taken to avoid pre-stun shock to the birds while entering the
stunner.
· Birds should enter the stunning bath in such way that the heads of all birds
should be fully immersed in water.
· To imp rove efficiency of stunning salt solution can be added in water bath of
stunner.
· To improve stunning efficiency water spray can be done at the juncture of feet
& shackles before birds entering stunner.
· The shackles need to be in contact as they enter stunner and stay in contact at
all times with guiding bar while traveling through the stunner.
· Water level in the stunner should be sufficient enough so that heads of all the
birds properly immersed in to the stunner water bath.
· Frequency of Stunner should be set as per the size of birds to get effective
stunning. Frequency will depend on the type of stunner, size of bird & the
stunner manufacturer specification. The objective is to have proper stunning &
no bird dies of stunning.
· Personnel responsible for assessing proper stunning should able to evaluate and
recognize signs of an effective stunning and person should take immediate
corrective action in case of ineffective or incomplete stunning of birds.
· Stunning efficiency should be monitored immediately after stunning or before
slaughtering of birds. Stunning efficiency is to be ensured in such a way that the
recovery time of bird is maintained within120 seconds.
· To monitor recovery time, take birds off the line after stunner and before
slaughter and place birds on their side in a dry area.

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 Figure 13: Stunning

3.4 Slaughtering and Bleeding

· Humane slaughtering methods to be used for slaughtering
· All knives used for slaughtering shall be sterilized to a minimum temperature of
82 degree Celsius
· After slaughtering, sufficient time i.e. minimum 150 seconds shall be allowed to
bleed out the poultry effectively before entering the scalder.
· No live bird should enter the scalder. The blood should be collected in an under-
drainage facility/tank.

Note: No live bird should enter the scalder.

3.5 Scalding and Defeathering
· Scalding of slaughtered birds shall be carried at appropriate temperature
depending upon size of the bird to loosen feather follicles.
· Defeathering shall be done in a way that rupturing of the skin is avoided and
removal of feather is ensured.
· All birds shall pass through potable water shower after defeathering.

3.6 Evisceration
· Evisceration process shall be carried in such a way that there is minimum
damage to internal organs to avoid contamination
· After evisceration, internal viscera along with dressed carcass shall be presented
for post mortem examination.

3.7 Post-Mortem
· Post-mortem examination refers to the systematic examination of dressed
carcasses and visceral organs by the veterinarian.
· The slaughter house shall provide appropriate facility like light, hand wash
stations and condemned bird/organs containers for post-mortem examination.

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· The general method to conduct on-line post mortem involves Visual examination
and smell in order to detect diseases, abnormalities and contamination. Internal
organs must be exposed for visual examination and palpation.
· Post Mortem Judgments includes: 1. approved / Fit for human Consumption, 2.
Unfit for human consumption or 3. Partial Condemnation.
· All carcasses / parts declared as “unfit” on post-mortem inspection shall be
marked as “condemned”. Condemned birds / parts shall be stored separately for
disposal and thereof their destruction shall be carried out under direct
supervision of the authorized veterinarian.
· All dressed bird shall pass through water shower after evisceration and shall be
sanitized before or during the chilling of carcass using suitable sanitizer.
· Potable water should be available in sufficient quantity for washing of carcasses
and edible offal’s.

3.8 Carcass Chilling

· All dressed birds shall be chilled below 4 °C by appropriate method within 4
hours from slaughter with any appropriate means.

3.9 Post Slaughter Requirements

· The temperature in rooms for deskinning, portioning, bone-out, trimming and
packing shall be maintained so that meat temperature can be controlled below
7 degree Celsius.
· All operations in connection with the preparation or packing of chicken / chicken
products shall be carried out under hygienic conditions. Particular attention
needs to be given to temperature control.
· It is important that cold chain shall not be interrupted except to a minimal extend
necessary for practical operations. Chicken/Chicken products shall be handled,
stored and transported in a manner that will protect it from contamination and
deterioration.
· Chilled and Frozen meat shall be subjected to chilling and freezing in an
appropriate equipment in such a way that product attains a temperature of at or
below 4°C for chilled meat and at or below -18°C for frozen meat at the thermal
centre after thermal stabilization. It shall be further stored at or below 4°C and
-18°C respectively for chilled meat and frozen meat till dispatch.

3.10 Specific requirements for Manufacturing of Processed Poultry

Products
· In addition to the above-mentioned practices, following special requirements
shall be followed by food business operators engaged in manufacturing and
processing of processed poultry meat products.
· Special care of food safety control measures related to cooking, handling and
packing shall be taken for cooked poultry meat products.

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· Cooked poultry meat products are those products that are subjected to heat
treatment, wherein minimum thermal core temperature of 75 degree Celsius is
achieved.
· The cooking should be adequate to eliminate and reduce hazards to an
acceptable level which might have introduced at raw food level.
· The cooked product should be handled in a manner which will prevent
recontamination of the product.
· Products which are heated below 75 degree Celsius but above 60 degree Celsius
there may be a microbiological safety risk, such type of products shall be treated
as semi-cooked products. These products shall be re-heated above 75 degree
Celsius before consumption. Special instruction shall also be given on the product
label stating re-heating of the product above 75 degree Celsius before
consumption.
· Products which are exposed to heating but below 60 degree Celsius shall be
treated as raw processed meat products. Such type of products shall be cooked
above 75 degree Celsius before consumption.

3.11 Outsourcing of meat

· Outsourced meat shall only be procured from a FSSAI licensed slaughter facility.
It shall be ensured that ante-mortem and post-mortem inspection have been
carried out in accordance with the requirements prescribed in ante-mortem and
post-mortem examination.
· Such meat shall be transported from the slaughter facility to the poultry
processing unit under hygienic and sanitary conditions. It shall be transported in
a clean insulated refrigerated container with covers (lids) with precautions to
ensure that no contamination /cross contamination or deterioration takes place
and at appropriate temperature (chilled meat at or below 4 degree Celsius and
frozen meat at or below -18 degree Celsius.)

4. Allergen Management

4.1 Allergen handling

Major Allergens are –
· Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized
strains and products of these;
· Crustacean and products of these;
· Eggs and egg products;
· Fish and fish products;
· Soybeans and products of these;
· Milk and milk products (lactose included);
· Peanut, tree nuts and nut products; and
· Sulphite in concentrations of 10 mg/kg or more.

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4.2 Allergen Control and Management
· Display all the allergens at the relevant places in the processing and storage
areas for awareness among all the employees. All raw materials that are
allergens should be labelled with a tag that states “Allergen.”
· Maintain all ingredient flow during the manufacturing from non-allergen using
areas to allergen using areas. This will help prevent cross-contamination.
Preferably products containing non-allergen ingredients should run before the
product containing allergic ingredients.
· Store all allergic foods or ingredients at a designated area. For partially used
allergic packets, the production staff should ensure the partially used packet
should be stored separately and completely sealed and identified with label.
· Dedicated scoops, utensils shall be used for specific allergens. Thorough cleaning
should be there between allergic containing product manufacture and non-
allergic containing product manufacture. When production scheduling and
cleaning operations are not performed between allergen containing production
runs, allergen testing must be performed. For. E.g. ELIZA test kits are u sed to
verify.

5. Packaging Materials and Meat Storage including Warehousing

· Packaging material shall be stored in appropriate areas for effective protection
from dust, condensation, drains, waste and other sources of contamination
during storage. Storage areas shall be dry, and well ventilated.
· If the meat is intended to be chilled /frozen, ensure that meat remains chilled
/frozen during storage and adequate temperature is maintained and monitored.
· All materials and products shall be stored off the floor and with sufficient space
between the material and walls to allow inspection, cleaning and pest control
activities to be carried out.

6. Food Packaging
· The packaging design and materials shall provide protection for products to
prevent contamination, damage and accommodate required labelling as laid
down under the FSS Act & the Regulations there under. Only Food grade
packaging materials as specified FSSR regulation shall be used.
· The food packaging materials shall be inspected before use to prevent using
damaged, defective or contaminated packaging, which may lead to
contamination of the product.
· The poultry slaughterhouses and processing units shall have effective
procedures in place to confirm that contaminated, damaged or defective
reusable containers are properly cleaned and sanitized, repaired or replaced, as
appropriate, before re-use.
· The packaging materials or gases where used, shall be non-toxic and shall not
pose threat to the safety and suitability of processed product under the specified
conditions of storage and use.

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· Wrapping and packaging operations shall be carried out to avoid contamination
of the products.

7. Rework and control of non-conforming products

7.1 Rework management

· Stored rework materials shall be protected from exposure to microbiological,
chemical or extraneous matter contamination.
· Rework shall be stored, handled and used in such a way that product safety,
quality, traceability and regulatory compliance is maintained.
· Rework shall be clearly identified and/or labelled to allow traceability.
Traceability records for rework shall be maintained .
· Rework is incorporated into a product as an ‘in process step’, the acceptable
quantity, the process step, method of addition , type and conditions of rework,
including any necessary pre-processing stages, shall be defined.
· Here rework activities involve removing a product from filled or wrapped
packages, controls shall be put in place to ensure the removal and segregation
of packaging materials and to avoid contamination of the product with
extraneous matter.

7.2 Non-conformance
· A non-conformance could be identified through customer complaints, internal
audits, external audits, and incoming material inspection or simply during normal
testing and inspection activities.
· All non- conformance incidents should be recorded and assessed.
· There should be a defined storage area and handling procedure for non-
confirming raw material, packing material and finished goods.

8. Transportation of Meat and Meat Products

· While loading in the refrigerated containers, the temperature in the container
has to be brought to -12oC (Precooling) so that there is no thawing of the frozen
meat cartons while they are loaded. However, in case of chilled products,
precooling temperature shall be at or below 4OC
· The containers have to be clean and disinfected before loading.
· After loading it is sealed and taken to destination either by rail/road. The
temperature should be maintained and monitored at or below -18OC for frozen
and at or below 4OC for chilled/fresh products at all times.
· Conveyances and/or containers used for transporting shall be kept clean and
maintained in good repair condition to protect meat from contamination and
shall be designed and constructed to permit adequate cleaning and/or
disinfection.

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· Meat and meat products in conveyances and/or containers are to be so placed
and protected as to minimize the risk of contamination.
· Unpacked Fresh / Chilled / Frozen meat shall not be transported with other food
products to avoid cross contamination.
· Where conveyances and/or containers are used for transporting anything in
addition to foodstuffs or for transporting different foods at the same time, there
shall be, where necessary, effective separation of products to prevent cross -
contamination.
· Where conveyances and/or containers are used for transportation anything other
than foodstuffs or for transporting different foods, there shall be effective
cleaning between loads to avoid risk of contamination.
· Fresh Poultry meat meant for immediate sale need not be stored in cool
conditions. It can be transported in suitable a hygienic and sanitary condition in
clean containers with covers to the retail shops/selling units with adequate
precautions to ensure that no contamination or deterioration takes place.

Note: Transpo rtation for Chilled at or below 4 degree celcius and for frozen at or
below -18 degree Celsius

9. Food Traceability and Recall

· The Poultry slaughterhouses and processing units shall have a system for
assigning codes or batch / lot numbers to live poultry, incoming materials,
packaging materials and finished products, etc. This will help to identify
products.
· The Poultry slaughterhouses and processing units shall have a documented and
effective product recall plan in place in accordance with the Food Safety &
Standards (Food Recall) Regulations, 2017.
· Such a plan shall allow the poultry slaughterhouses and processing units to
effectively locate all affected products that may cause a potential threat to public
health and enable the complete, rapid recall of the implicated lot of the product
from the market.
· Where a product has been recalled because of an immediate health hazard,
other products which are produced under similar conditions which may also
present a hazard to public health shall be evaluated for safety and may need to
be recalled.
· Recalled products shall be held under supervision until they are destroyed, used
for purposes other than human consumption, determined to be safe for human
consumption, or reprocessed/reworked in a manner to ensure their safety.

10. Quality Control

· The Poultry slaughterhouses and processing units shall have a quality control
programme in place to include inspection and testing of incoming, in-process
and finished products.

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 · Adequate infrastructure including an in-house laboratory facility and / or
engaging with an external laboratory facility, with qualified, trained and
competent testing personnel shall be available for carrying out testing.
Calibration of laboratory equipment’s shall be done annually.
· Microbiological examination needs to be carried out periodically for air, water,
personal hygiene (hand swabs) and food contact surfaces (knives, packaging
tables, equipment etc) to ensure food safety in finished products.
· Ensure testing of relevant chemical and/or microbiological contaminants in food
products in accordance with these regulations as frequently as required on the
basis of historical data and risk assessment to ensure production and delivery of
safe food through own or NABL accredited /FSSAI notified labs at least once in
six months. It is recommended to retain the control samples, till the end of shelf
life.
· Records of testing shall be maintained

Best Practices: Retain the control samples, till the end of the shelf life.

III. Establishment- Maintenance and Sanitation

1. Cleaning and Sanitation

· Food premises and equipment shall be maintained in an appropriate state of
repair and cleanliness in order to function as intended, facilitate all sanitation
procedures and prevent contamination of food, such as from metal shards,
flaking plaster, food debris and chemicals.
· Cleaning and disinfection chemicals shall be approved for use in food industry
wherever chances of it may come in direct or indirect contact through equipment
or plant surfaces, handled and used carefully and in accordance with
manufacturers’ instructions, for example, using the correct dilutions, and stored
(designated area with lock and key provisions, having access to authorized
person only) in clearly identified containers to avoid the risk of contaminating
meat

A. Cleaning Procedures and Methods

· Cleaning shall remove meat residues and dirt and it can be carried out by the
separate or the combined use of physical methods, such as heat, scrubbing,
turbulent flow and vacuum cleaning or other methods that avoid the use of
water, and chemical methods using detergents, alkalis or acids. For eg. Tables,
Floor and walls should be scrubbed and washed with soap and potable water
and should be sanitized with appropriate sanitizer thereafter. Knives, scissors,
sharpeners etc. should be washed & sterilized /disinfected (temp not less than
82 degree Celsius).

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· Cleaning and Sanitation Procedure includes one or more following steps
appropriate to the equipment’s requirements
o Dry Clean- removing all pieces of meat, fat and other product residues.
o Soaking- small pieces/parts of equipment can be soaked in a tank of water
and detergent. Large Equipment, floor and walls can be foamed.
o Physical Cleaning- after soaking, equipment is cleaned manually, using a
brush or mechanically using high pressure or steam cleaning. Manual
scouring to remove protein crusts and adhesive layers.
o Rinsing- thorough hose down with warm water to remove detergent
residues, contamination.
o Drying- excess water should be removed from horizontal surfaces by wiping
with paper towels or scraping with scrubbers.
o Sanitation- sanitising agents may be applied as spray or mist, immediately
after post cleaning rinse until next day’s production.
o Pre-operation hose down- this serves to remove sanitizer residues and
to rinse off contamination
o Detergents- Detergent formulation may belong to the following categories-
- Alkalis- Caustic soda, caustic potash, carbonate, silicate, phosphate
- Acids- phosphoric, nitric, citric, glycolic, sulphamic, hydrochloric
- Chelating Agents- EDTA, NTA, gluconate, glucoheptonate, citrate
- Solvents- isopropanol, propylene glycol, butyl diglycol, ethers.
- Surfactants- anionic (Ammonium lauryl sulphate), Cationic (quartz-
quaternary Ammonium compounds) non-ionic, amphoteric.
- Inhibitors- organic, (sodium benzoate). Inorganic, (sodium nitrite,
sodium chromate)
- Enzymes- protease, lipase, amylase
- Oxidising Agents- hypochlorite, Isocyanurates, Dichlor, Stabilized
Chlorine Dioxide, Hydrogen per oxide.
- Stabilizers- Cynuric acid
- Viscosity modifiers.

B. Cleaning and Sanitizing Programme

· Cleaning and sanitizing programmes shall be established at facility to ensure that
the poultry-processing equipment and environment are maintained in a hygienic
condition to prevent contamination of meat, such as from metal shards, flaking
plaster, meat debris and chemicals and records of the same shall be maintained.
The programme should ensure that all parts of the establishment are
appropriately clean, and shall include the cleaning of cleaning equipment.
· A validation mechanism should be in place for all cleaning programme.

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· Master cleaning & sanitation schedule shall be maintained for overall facility
which includes:
o Areas (e.g. holding area, storage area, refrigerated spaces, freezing
cabinets, changing facilities, toilets, inspection area etc) equipment (scalder,
defeathering machine, eviscerator, chiller, metal detector, trolleys etc),
utensils and implements (like knives, saws, mechanical instruments, trays,
weighing machines, pallets, etc.) to be cleaned;
o Cleaning method and frequency of cleaning;
o Monitoring arrangements for checking effectiveness of cleaning
o Person responsible for cleaning; and
o Persons responsible for monitoring & verification of effectiveness of cleaning.
In case of any deviation, correction & corrective actions taken shall be recorded.

Figure 14 Floor should be in kept clean and dy

Figure 15 Cleaning Materials and Placement

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Figure 16: Dedicated chemical (cleaning/ pest control) storage room with provision of lock and key

Best prac ces: Cleaning and Sani zing Programme shall include cleaning of cleaning
equipment

2. Maintenance
· Preventive maintenance of equipment and machinery shall be carried out
regularly as per the instructions of the manufacturer.
· A preventive maintenance programme must include all devices used to monitor
and/or control food safety hazards and cover the maintenance procedure,
frequency and identification of the person (and/ or external agency) responsible
for maintenance activity.
· Internal & External calibration schedule for critical food safety equipment’s
should be maintained.
· Corrective maintenance shall be carried out in such a way that production on
adjoining lines or equipment is not at risk of contamination and post
maintenance verification to be get verified.
· Temporary fixes when used shall not put product safety at risk and should be
removed / permanently fixed in a timely manner.
· Lubricants, heat transfer fluids or any other similar material used shall be food
grade where there is a risk of direct contact with the product.
· It is recommended as best practice to maintain plant equipment’s breakdown
records.
· Loose items control policy (Nut & bolts, Nails broken pieces or smaller parts of
machines) should be followed to prevent any contamination with product or
packaging material.

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 Fig 17- Maintenance tools stored separately in designated and clean manner

3. Pest Control

· Every suitable measure shall be taken to exclude flies, rats, mice, vermin etc.
from the slaughter houses/meat Processing unit.
· Bait stations should be installed outside and Glue traps inside the processing and
slaughtering halls.
· Only approved baits and pesticides should be used.
· A valid and legal contract with the third party/ pest control service providers
should be available in the premises.
· The organization shall have a nominated pest control technician to manage pest
control activities and/or deal with external pest management agency.
· Slaughter House/Meat processing unit and surrounding areas should be regularly
examined for evidence of infestation.
· There should be an effective and continuous programme for the control of
insects, rodents or other vermin. Records shall be maintained for the same.
· In case any pest gains entrance to the slaughter house/ meat processing unit or
surrounding areas, control measures (involving treatment with physical or
chemical or biological agents) should only be undertaken by or under direct
supervision of a trained personnel.

Figure 18 Glue traps Figure 19 Insecticutors should be switched on Figure 20 Rodent Box Sample

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 Do not allow stagna on for pest
breeding

Figure 21 Water Stagna on

Pesticides can be used but

· Should only be applied if other precautionary methods cannot be used
effectively.
· Only pesticides approved for use in the slaughter house/meat processing unit by
competent authority should be used.
· Maintain record of MSDS for each Pesticides used in a workplace shall be
available at the site.
· They shall be handled and dispensed only by authorized and properly trained
personal
· Pesticides to be stored away from processing area and should be located in
closed cabinet outside the premises.
· Greatest care should be exercised to prevent any contamination of the meat
equipment or utensils.
· Before pesticides are applied all meat should be removed from the room and all
equipment and utensils should be thoroughly washed prior to being used again.

Pest control 4 D method

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 4. Waste Disposal Management
· Waste stores and dust bins must be kept appropriately clean, free of pests and
in closed conditions and shall be disposed as per local rules and regulations
including those for plastic and other non- environment friendly materials.
· Waste should be removed from the meat handling and other working areas at
intervals and at least daily.
· Waste to be handled in such a manner so as to exclude contamination of food
or potable water. Precaution should be taken to prevent access to waste by
pests.
· Sufficient number of trolleys (rust proof) or crates should be provided in the
processing hall for quick removal of bones and other wastes. Separate trolleys /
crates should be provided for slaughter hall, deboning hall and packing area to
avoid contamination and easy identification.
· Suitable and sufficient receptacles furnished with closely fitted covers shal l be
provided for collection and removal of all garbage, filth and refuse from the
slaughter house at a convenient time to a place away from the factory for
disposal.
· Immediately after disposal of waste, receptacles used for storage and any
equipment which has come into contact with the waste should be cleaned and
disinfected
· All slaughterhouse solid & liquid waste shall be treated as per applicable Pollution
Control Board Norms.
· Waste disposal SOP should be defined & Hazardous waste disposal records to
be maintained
· It is recommended as best practice to store bio degradable & non-degradable
waste separately.

IV. Establishment- Personal Hygiene

1. Health Status
· No person suffering from infectious or contagious diseases (like infected wounds,
skin infections, sores or with diarrhoea etc.) shall be allowed to work in the
slaughter house/meat procession unit.
· Any person so affected, shall immediately report illness or symptoms of illness
to the management
· Annual medical examination of all meat handlers and employees shall be done
from a registered medical practitioner; to ensure that they are free from
infectious and other communicable disease.

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· A record of these examinations signed by a registered medical practitioner shall
be maintained for inspection.
· All meat handlers shall be inoculated against the enteric group of disease and a
certificate thereof shall be kept for inspection.
· In case of an epidemic, all meat handlers should be vaccinated irrespective of
the yearly vaccination. Employee who come into direct or indirect contact with
edible parts of birds or meat in a course of their work, where necessary, have a
medical examination prior to employment.

Figure 22: Arrangement of periodic medical check-ups and vaccina ons in line with
Schedule IV (FSSR 2011) for employees and food handlers

In case of any injury/cut:

· Any person who is cut or injured should discontinue working with meat
immediately (preparation, handling, packing or transportation)
· Should be suitably bandaged.
· No exposed bandage should be worn. All bandages should be completely
protected by a water proof covering, different in colour, and clearly visible and
is of such a nature that it cannot become accidentally detached.
· Only bandage with above mentioned type is allowed to wear inside the slaughter
house/Processing Unit.
· First aid facilities should be provided in the facility.

2. Personal Cleanliness

· Meat handlers shall maintain a high degree of personal cleanliness with adequate
and suitable clean protective clothing, head covering, face mask, gloves, gum
boots etc. All wares should be washed, unless designed to be disposed, and
should be maintained in a clean condition consistent with the nature of the work
in which the person is engaged.

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· If wearing gloves during the slaughter and dressing of birds and the handling of
meat, it has to be ensured that they are of an approved type for the particular
activity, e.g. stainless-steel chain gloves, synthetic fibres, nitrile and they are
used according to specifications, e.g. washing before use, changing or sanitizing
gloves when contaminated
· All meat handlers working in the deboning hall must wash their hands with soap
and sanitizer.
· All persons entering the slaughter house/meat processing unit shall wash their
hands step by step as mentioned below:
o Wet hands with potable water
o Apply liquid soap and make a lather for at least 30 seconds
o Apply to every part of hands including nails, between fingers, and on both
the sides of the hands.
o Wash with potable water
o Disinfect / dry their hands

Fig 23: Steps of hand-washing

NOTE- Hand Washing Notices shall be posted at appropriate places

· Hand washing shall be done:
o At the beginning of food handling activities;
o Immediately after using the toilet;
o After handling raw food or any contaminated material, tools, equipment or
work surface,
o On coughing/sneezing, smoking; to avoid contamination of other food items.
o After handling chemicals

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 Figure 24: Touch free (hands free) taps at wash basins to avoid cross contamina on

Fig 25 Foot Operated Hand Washing System

Fig 26: Automa c IPA Fig 27: Auto Shoe Cover and gum Fig 28: Automa c hand
hand sani zer at Boots washing and foot cleaning
entrance system

Fig 29: Provision of hand dryer for Fig 30: Usage of sani zer (IPA)
drying hands at entrance before going inside process

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 Fig 31: Storage of personal hygiene clothing

3. Personal behavior

· The slaughter house/processing unit shall implement an effective personal

hygiene programme that identifies hygienic behaviour and habits to be followed
by personnel to prevent contamination of food.
· Any behaviour or unhygienic practices which could result in contamination of
meat shall be prohibited in meat processing, distribution, storage and handling
areas. This includes smoking, chewing or eating, sneezing or coughing over
unprotected meat, spitting etc.
· Personal effects such as jewellery, watches, pins or other items should not be
worn or brought into food handling areas if they pose a threat to the safety and
suitability of food.
· Should provide separate lockers/place provided for persons regularly work in
slaughter houses/processing unit to keep their personal belongings, tiffin etc.
· Food contact tools and equipment shall not be kept in personal lockers.

Fig 32: No usage of Gutkha/ tobacco inside the plant

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 4. Visitors
· Proper care has to be taken to ensure that food safety and hygiene are not
getting compromised due to visitors in the floor area.
· The facility shall ensure that visitors who visit an area in slaughter house/ meat
processing unit where meat is handled should wear protective clothing and head
cover and adhere to all personal hygiene provisions as mentioned by the
company to maintain food safety.
· All visitors should provide declaration in written of carrying no infectious disease

V. Establishment-Product Information and Consumer Awareness

1. Product Information and Labeling

· All packaged food products shall carry a label and requisite information shall be
there as per provisions of Food Safety & Standards Act, 2006 (Packaging &
Labelling) & Regulations made there under so as to ensure that adequate and
accessible information is available to the next person in the food chain to enable
them to handle, store, process, prepare and display the food products safely and
correctly and that the lot or batch can be easily traced and recalled if necessary.

2. Consumer Awareness and Complaint Handling

· Information shall be presented to consumers in such a way to enable them to
understand its importance and make informed choices. Information may be
provided by labelling or other means, such as company websites, education
programmes and advertisements, and may include storage, preparation and
serving instructions applicable to the product.
· The slaughter house/processing unit shall have a system to handle product
complaints with identified person or people responsible for receiving, evaluating,
categorizing, investigating and addressing complaints. Complaints shall be
accurately categorized according to safety concerns and other regulatory
concerns, such as labelling and shall be investigated by appropriately-trained
technical personnel.
· An effective complaint handling system should comprise the following:
o Policy and complaints handling procedure
o Clear identification of all possible complaint sources
o Complaint capturing and categorizing based on the health and safety risk
o Investigation and root cause analysis (RCA)
o Corrective action
o Complaint trending and analysis
o Continual improvement

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VI. Establishment- Training and Management

1. Training
· All personnel should be aware of their role and responsibility in protecting meat
from contamination or deterioration. The slaughter house/processing unit shall
ensure that all meat handlers have the necessary knowledge and skills to enable
them to handle the meat hygienically.
· The slaughter house shall ensure that all meat handlers are instructed and
trained in food hygiene and food safety aspects along with personal hygiene
requirements commensurate with their work activities, the nature of food, its
handling, processing, preparation, packaging, storage, service and distribution.
· All personnel who come in contact with the food need to be trained on food
hygiene and safety.
· Trainings should be mandatory for personnel who are responsible for monitoring,
corrections and corrective actions of the food safety management system,
supervisors whose activities have an impact on food safety.
· Training need identification is done for all employees before training.
· Post- evaluation of training is identified which indicates the effectiveness of
training done. And also periodic assessment of the effectiveness of training is
carried out by routine supervision and checks to ensure that food hygiene and
food safety procedures are being carried out effectively.
· Induction trainings (for new employees) & Refresher trainings (for existing
employees) shall be conducted
· Yearly training calendar and schedule with all training topics should be prepared
and communicated to all. It shall be routinely reviewed and updated wherever
necessary. System should be in place that meat handlers remain aware of all
procedures necessary to maintain the safety and suitability of food.
· Training records including number of handlers attended, topic, mode of training,
assessment etc. shall be maintained for the same.

2. Management and Supervision

· The management shall lead establishment of Food Safety Management Systems
in their premises.
· Documented procedure: The management shall provide and maintain
documented standard operating procedure for FSMS system compliance and its
supervision at site through records/checklists on routine basis to control any
possible hazards throughout supply chain.
· Food safety trainings & skills: The management shall appoint trained and
competent managers and supervisors.

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 · All technical staff and supervisors should have appropriate qualifications,
adequate knowledge, induction, food safety trainings and skills on food hygiene
principles and practices. This will enable them to:
o Ensure food safety and quality of its products,
o Judge food hazards,
o Take appropriate preven tive and corrective action, and
o To ensure effective monitoring and supervision.

VII. Establishment- Audit, Documentation and Record Keeping

1. Self-Evaluation and Review

· The slaughterhouse/processing unit shall conduct a self-evaluation of the
process to verify the effectiveness. Necessary corrective actions based on self-
evaluation shall be taken.
· Slaughter house/processing unit should undertake a complete review of the
system including self-evaluation results, customer feedback, complaints, new
technologies and other updates at periodic intervals, but at least once in a year
for continual improvement.

2. Audit, Documentation and Records

· A periodic audit of the entire system according to the SOP be done to find out
any fault / gap in the GMP / GHP system.
· Appropriate records of processing / preparation, production, storage,
distribution, service, product quality, laboratory test results, cleaning and
sanitation, pest control and product recall shall be kept and retained for a period
of one year or the shelf-life of the product, whichever is more.

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C. Sanitary & Hygienic Requirements
for small slaughter house and retail
store

To ensure hygiene and safety of meat being sold, the following requirements should be
followed:

1. Location
1.1 The facility shall be in the areas not subjected to regular and frequent flooding,
and shall be free from undesirable odour, smoke, dust or other contaminants.
1.2 The facility shall have adequate drainage and provision for cleaning. The
facility premise shall be constructed / located in a way that drain / storm water
should not enter the premises, to avoid contamination of meat.
1.3 The minimum distance between the facility and any place of worship shall be
more than 50 meters.
1.4 The condition of 100 meters distance shall apply in case the premise is situated
directly opposite to the entry gate of religious place.

2. Facility Design
2.1 Facility must be designed to:
· Provide adequate space for the fixtures, fittings and equipment used
· Prevent access by any harbourage of pests
· Keep out dust, dirt, fumes, smoke and other contaminants
· Minimise the accumulation of dust, water, litter or waste materials.
2.2 In case the slaughter of poultry is being carried out at the facility, it should be
designed to:
· Have three sections, viz Holding Area, Slaughter Area and Portioning &
Retail Area
· Slaughter area and Portioning area shall be laid out and equipped so as to
ensure that edible meat does not come into contact with floors, walls or
other fixed structures, except those which are hygienically designed for
contact with meat.

3. Premises Requirements and Construction

3.1 Facility shall be constructed to enable hygienic processing and sale of meat to
ensure food safety.

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 3.2 A sign board indicating the type of meat sold shall be displayed prominently.
In case more than one type of meat is being sold, care should be taken to
avoid cross-contamination.
3.3 The surfaces of walls, partitions and floors of holding area, slaughter area, and
portioning & retail area shall be made of impervious materials for easy cleaning
and sanitation and to avoid accumulation / absorption of dust, blood / meat
particles, microbial / fungal growth.
3.4 Doors, windows and floors shall be constructed for effective cleaning &
sanitation to avoid accumulation / absorption of dust, blood / meat particles,
microbial / fungal growth. Floors shall have adequate drainage.
3.5 The facility shall provide protection to avoid entry of flies, other pests and
animals to avoid contamination
3.6 There shall be an adequate supply of potable water
3.7 Meat handlers shall be provided facilities for cleaning their hands.

4. Equipment and Accessories

4.1 The equipment, fittings and implements such as knives etc in the facility shall
be of such material so as to enable easy cleaning, maintain hygiene and to
avoid contamination. Those shall be durable, resistant to corrosion and capable
of withstanding repeated exposure to normal cleaning and disinfection.
4.2 The equipment and fittings in poultry slaughterhouse shall be of such material
so as to enable easy cleaning, maintain hygiene and to avoid contamination.
Those shall be capable of withstanding repeated exposure to normal cleaning
and disinfection.
4.3 The implements shall be of such material that is cleanable, durable and
resistant to corrosion and shall be capable of withstanding repeated exposure
to normal cleaning and disinfection.
4.4 The weighing scales used shall be easily cleanable and sanitizable.
4.5 The chopping block should be of food-grade synthetic material, which does not
contaminate the meat. If the block is of wooden it should be of hardwood
trunk, must be free of splits, cracks and holes and must be maintained in a
hygienic condition and shall not contaminate the meat.
4.6 For retailing frozen meat, the facility shall have deep freezers capable of
maintaining product temperature of -18°C or lesser.

5. Sanitary Practices
5.1 To prevent contamination of meat equipment and facility shall be cleaned and
sanitized before and after use.
5.2 Cleaning and disinfection shall be done preferably with hot water or 50 ppm
chlorinated water.
5.3 Slaughtering of birds inside the facility should be strictly prohibited unless it is
butchery cum retail shop.

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 5.4 Meat meant for immediate sale over the counter need not be stored in cool
conditions.
5.5 All dressed birds, if not meant for immediate sale over the counter, shall be
chilled below 4 °C by appropriate method within 4 hours from slaughter and
should be further maintained at or below 4 °C
5.6 The preparation of food of any type inside the meat sale outlet should be
strictly prohibited.

6. Storage and Disposal of Waste

6.1 Facility shall have waste and garbage collection bins with lids which should be
effectively cleaned and sanitized.
6.2 The garbage bins shall be lined with garbage collection bags and should have
lids to be kept closed so they do not provide a breeding ground for pests

7. Pest Control
7.1 Facility shall ensure there are no pest infestation which may cause food safety
threat.
7.2 Facility shall use approved pesticides with appropriate precautions to prevent
contamination of meat. Before pesticides are applied all meat should be
removed from the room and all equipment and utensils should be thoroughly
washed prior to being used again.

8. Personnel Hygiene and Cleanliness

8.1 Meat handlers of the facility shall undergo a medical examination by a
registered medical practitioner annually to ensure that they are free from any
infectious and other communicable diseases.
8.2 Every person engaged in a meat handling area shall keep their finger nails
trimmed and should wash his hands frequently and thoroughly with a suitable
hand cleaner with potable water. Hands should always be washed before
commencement of work, immediately after using the toilets, after handling
contaminated material and whenever else necessary.
8.3 The meat handlers working in facility shall be provided with clean clothing and
head wears.
8.4 Eating & chewing of tobacco, gums, any other items, smoking and spitting
should be prohibited in any part of facility.

9. Sourcing of meat from Slaughterhouse

9.1 Poultry meat shall only be procured from a FSSAI approved slaughterhouse.

10. Transportation of meat from slaughter place to the retail facility

10.1 Due to the potential for growth of pathogenic and spoilage micro-organisms
under conditions of inadequate temperature control, meat should be
transported at temperatures that achieve safety and suitability.
10.2 In case the meat has to be transported from the place of slaughter to the
facility, it shall be transported at or below 4 °C temperature. It shall be

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 transported in a clean insulated container with covers (lids) with precautions
to ensure that no contamination/cross contamination or deterioration takes
place.
10.3 Frozen meat shall be transported from the cold storage to the Retail Outlet
under hygienic conditions and at less than minus18°C.

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D. HACCP Implementa on Including
Cri cal Control Points

I. Hazards Associated With Poultry Manufacturing & HACCP

Implementation for Important Control Measures
Implementing Hazard Analysis and Critical Control Point (HACCP) is crucial for any food
manufacturing process. A HACCP plan covers the total supply chain, from inbound
logistics, through storage, processing, sanitation and maintenance to the final use by
the consumer. Across the operations, it must be ensured that procedures are available
for internal logistics, processing specifications, working instructions, hygiene procedures
and preventive maintenance plans. These procedures must cover start-ups, shutdown
and unexpected stoppages during processing.

Brief Introduction of HACCP:

Hazard Analysis Critical Control Point (HACCP) is essential to carry out to identify the
weakness of the production line and to suggest critical limits in compliance with
legislation and therefore the preventive and corrective measures.
Though HACCP system was designed to aim zero defect products, yet it is not feasible
to achieve 100% defect free products. However, it sets a goal to minimize the associated
risks during production and subsequently reduce unacceptable unsafe products.

During implementation of HACCP, it is imperative to set controls at each point of the

production line at which safety problems (physical, chemical and microbiological) are
likely to occur.

A HACCP plan is required to be in place before initiating the HACCP system. A HACCP
plan consists of 5 initial steps and 7 major HACCP principles.

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The requirements for Sanitation Standard Operating Procedures (SSOPs) along with
Good Manufacturing Practices (GMPs) should be considered as Pre-Requisite for HACCP.

Risk assessment is a critical step in a HACCP plan. Below is a template to

determine what severity and probability a processing step is involved with
and therefore what level of criticality is holds in the processing line.

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 Consequence/ Severity

How severe could the outcome be if the risk event occurs?

Severe Major Significant Minor Insignificant

What's the chance of the risk occuring?

Frequent Extreme Extreme Very High High Medium

Probability/ Likelihood

Likely Extreme Very High High Medium Medium

Occasional Very High High Medium Medium Low

Seldom High Medium Medium Low Very Low

Unlikely Medium Medium Low Very Low Very Low

Introduc on to Decision Tree

Hazard Analysis and Critical Control Point (HACCP) decision trees are tools that can be
used to help you decide whether a hazard control point is a critical control point (CCP)
or not. A CCP is a step at which control can be applied. However, it is not always possible
to eliminate or prevent a food safety hazard, so this allows you to reduce it to an
acceptable level.

The purpose of a decision tree is to support the judgement of the team and help you to
confirm whether the hazard needs more food safety controls. Decision trees are not
mandatory elements of HACCP but they can be useful in helping you determine whether
a particular step is a CCP.

It is vital that you determine the correct CCPs to ensure that food is managed effectively
and safely. The number of CCPs in a process will depend on how complex the process
is and how many hazards are present.

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Possible hazards in Poultry Meat and Processed Poultry Products

I. PHYSICAL
A. POULTRY ORIGIN
1. Bones in boneless meat
B. NON-POULTRY ORIGIN
1. Glass
2. Metal
3. Plastic
4. Stones
II. CHEMICAL
1. Cleaning and sanitizing chemicals residues
2. Pesticides residues
3. Veterinary drug residues.
4. Food additives above specified limits
5. Biological toxins
6. Chemical contaminants from packing and food contact materials
7. Grease etc.
III. BIOLOGICAL
1. Bacteria
2. Fungi
3. Viruses
4. Parasites

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II. Possible Hazards in Poultry Meat and Processed Poultry
Products

1. Hazard Analysis in Poultry Meat

Possible Hazard Type: P: Physical; C: Chemical; B: Biological

S. List of Possible Possible Source Hazard Control

No. Manufacturing/ Hazard Hazards Adverse Measures
Process Steps / Type: Impact
(sequen al)

1. Procurement and P NA NA - -
Quality C An bio c/Pes cid Veterinary treatment; Adverse Procurement from approved
inspec on of Raw e residues Environment pollu on Health farm.
Material (Live Feed impacts
Birds) B Pathogens Diseased birds Adverse Ante-mortem inspec on
Health
impacts
2. Holding/Res ng P NA NA - -
Area C NA NA - -
B 1. Chances of ge ng Adverse Ante-mortem inspec on
infec on from other health
diseases birds. impacts
2. Physical stress
during transport
3. Unhygienic
condi ons at holding
place.
3. Ante-mortem P NA NA - -
inspec on C NA NA - -
B Fungal, Bacterial Diseased birds. Adverse Inspec on of all birds by
and viral growth - health veterinarians.
Chances of impacts
produc on of
toxin or chances
of direct infec on
to end user.
4. Stunning P NA NA - -
C NA NA - -
B NA NA - -
5. Slaughtering and P Extraneous ma er Cu ng knives, tools, Health - Stringent GMP followed.
Bleeding hooks problem - Inspec on of knives, hooks
and tools to be done at
prescribed frequency.
C NA NA - -
B Microbial Knife and Personal Health Regular SWAB tes ng to
Contamina on Problem conform Hygiene state.

6. Scalding and P Extraneous ma er Scalding barrels, Carcass Stringent GMP followed.

defeathering scrapers, hooks etc contamin
a on

C
B Microbial Equipment and Health Regular Swab tes ng to
Contamina on Personal Impact confirm hygiene state.
7. Receiving of P NA NA - -
Carcass C NA NA - -
(Eviscera on) B Microbial Some internal Health Inspec on of all birds by
contamina on pathogenic lesions problem veterinarians during post
may not be screened mortem inspec on.
at an mortem stage

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8. Washing of P NA NA - -
Carcass C Pes cide Residue Water Health Water tes ng as per IS10500
impact
B Microbial Load Water Health - Water tes ng as per
Impact IS10500
- Weekly microbiological
tes ng internally
- Water mixed with chlorine
to reduce the microbial load.
9. Storage in Chillers P Extraneous Chillers Carcass Adhering to GMP-GHP
material Contamin
a on
C NA NA - -
B Growth of Carcass Unsafe Controlled Temperature and
microbes, ph food records maintained
10. Deboning/ P Extraneous Trays, knives and Health - Adhering to GHP and GMP
por oning material including other food contact problem - Adhering to pest control
feathers, metal accessories ac vi es.
etc
C NA NA - -
B E. coli, TVC, Carcass Health - Adhering to GHP and GMP;
Salmonella spp. problem and Inspec on.
- SWAB tes ng of personal
and equipment’s.
11. Weighing and P Extraneous Food Contact Carcass - Adhering to GHP and GMP
Packing material accessories contamin - Adhering to pest control
a on ac vi es.
C Chemicals Primary Packing Unsafe Use of food grade primary
food packing.
B NA NA - -
12. Blast freezers & P Metal Freezer/chillers Carcass Adhering to GMP-GHP.
Plate freezers contamina on, contamin
other extraneous a on
material
C Cleaners, Walls, trays Carcass Adhering to GHP & GMP
sani zers contamin
a on
B Growth of From trays, storage Unsafe Controlled Temperature and
microbes area food records maintained
13. Shrinkage and P NA NA - -
Final Packing C NA NA - -
B NA NA - -
14. Passing through P Metals From processing Heath Adhering to GHP & GMP
Metal Detector problem
C NA NA - -
B NA NA - -
15. Cold P NA NA - -
storage/Chiller
C NA NA - -
Storage
B Growth of From trays, storage Unsafe Controlled Temperature and
microbes area food records maintained
16. Loading and P NA NA - -
Dispatch C NA NA - -
B Growth of Pest infesta on. Carcass Controlled temperature and
microbes Temperature may rise Contamin records maintained
lead to growth of a on Adhering to GMP-GHP.
micro organisms

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2. Process Flow Chart

Figure A: Process Flow of Slaughter & Dressing of Poultry

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Figure B: Process Flow of Por oning, Deboning & Packing Of Poultry Meat

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 B. Risk Assessment & CCP Determina on Example

Note: This is only a reference model for Risk Assessment & CCP determina on example. These may va ry from manufacturing plant to plant depending on risk assessment and
process controls
Process Step Hazard Type Poten al hazard Likelihood Severity Risk Preven ve Measure Q1 Q2 Q2A Q3 Q4 Q5 CCP Remarks
Y/N
Physical NA NA NA NA NA - - - - - - NA -
An bio c/pes cide residue Y - - - - - N Assurance as
Chemical L H LH birds to be procured birds procured
Procurement and from approved from approved
Quality Inspec on Slaughter houses slaughter houses
of raw material L H LH Inspec on by N Y N Y Y N Inspec on
Biological Diseases birds veterinarians carried out for all
Suspected bird kept bird in
in separate area for subsequent step
final judgement
Holding/Res ng Physical NA NA NA NA NA - - - - - - NA -
Area Chemical NA NA NA NA NA - - - - - - NA -
Biological L H LH Inspec on by Y - - - - - N Standard
Diseases birds veterinarians Sanita on
procedures as
per GMP
Ante mortem
inspec on at
next step
Ante-Mortem Physical NA NA NA NA NA - - - - - - NA -
Inspec on Chemical NA NA NA NA NA - - - - - - NA -
Biological Diseased bird. Chances of L H LH 1. Inspec on by Y - - - - - N Inspec on of all
produc on of toxin or veterinarians. birds.
chances of direct infec on Report of the Rejec on of
to end user. confirmatory test of diseased bird.
suspected bird.
2. Rejec on of
diseases bird.
3. Suspected bird
kept in separate
area for final
judgment.
4. Online training of
personnel to iden fy
and segregate such
bird.

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Stunning Physical NA NA NA NA NA - - - - - - NA -
Chemical NA NA NA NA NA - - - - - - NA -
Biological NA NA NA NA NA - - - - - - NA -
Slaughtering and Physical Extraneous Ma er GMP to be followed. Y - - - - - N Standard
bleeding L M LM sanita on
procedures at set
intervals
followed.
Chemical NA NA NA NA NA - - - - - - NA -
Biological Microbial Contamina on L H LH SWAB tes ng of Y - - - - - N SWAB tes ng to
equipment’s as well conform hygiene
as personal to at frequent
conform hygiene intervals.
state
Scalding and Physical Extraneous Ma er M M MM GMP-GHP ac vi es Y - - - - - N Adhering to
defeathering followed GMP-GHP
ac vi es
Chemical NA NA NA NA NA - - - - - - NA -
Biological Microbial Contamina on M M MM SWAB tes ng of Y - - - - - N SWAB tes ng to
equipment’s as well conform hygiene
as personal at frequent
intervals.
Eviscera on Physical Extraneous ma er GMP to be followed - - - - - - NA Standard
L M LM sanita on
procedures at set
intervals
followed.
Chemical NA NA NA NA NA - - - - - - NA -
Biological Microbial Contamina on M M MM Inspec on of N Y N Y Y N Inspec on of all
carcass. carcasses by
veterinarian
during post
mortem
inspec on
Post Mortem Physical NA NA NA NA NA - - - - - - NA -
Inspec on Chemical NA NA NA NA NA - - - - - - NA -
Biological Diseases bird. Chances of L H LH 1. Inspec on by Y - - - - - N Inspec on of all
produc on of toxin or veterinarians. bird. At this step
chances of direct infec on Report of the carcasses
to end user. confirmatory test of carrying the
suspected Carcass. disease can be
2. Rejec on of eliminated.
diseased Carcass.

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 3. Suspected carcass
kept in separate
area for final
judgment.
4. Online training of
personnel to iden fy
and segregate such
carcasses.
Washing Physical NA NA NA NA NA - - - - - - NA NA
Chemical Pes cide residue L M LM Water tes ng Y - - - - - N Water tes ng
done as per
IS10500.
Biological Microbial Load in water L M LM Water tes ng Y - - - - - N Water tes ng
externally as well as done as per
internally. IS10500
Water mixed with
chlorine to reduce
the microbial
growth.
Carcass Chilling Physical Extraneous Ma er LM Follow GMP-GHP Y - - - - - N Follow GMP-GHP
L M Prac ces at
frequent
intervals.
Chemical NA NA NA NA NA - - - - - - NA NA
Biological Microbial load M H MH Temperature of the N Y - Y - - CCP-1 At this step, fast
chillers to be growth of
maintained to microorganism
achieve the can be
temperature of the prevented.
carcass less than or
equal to 4oC within 4
hours from
slaughter. GMP-GHP
to be maintained
Weighing Physical NA NA NA NA NA - - - - - - NA NA
Chemical NA NA NA NA NA - - - - - - NA NA
Biological NA NA NA NA NA - - - - - - NA NA
Deboning/Por on Physical Extraneous material- like M M MM Adhering GMP and Y - - - - - N Metal detector
ing feathers, metal pieces etc. GHP (Issuance of placed at
knife under subsequent step
controlled
monitoring).
Effec ve Pest
Control Ac vi es
Chemical NA NA NA NA NA - - - - - - NA NA

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 Biological Contaminated Carcass M M MM Regular steriliza on Y - - - - - N Implementa on
(microbial load) of equipment’s. of the standard
Trimming and as well as
rejec on of por ons steriliza on of
of carcass knives done at
contaminated by regular intervals.
rumen contents.
Weighing and Physical Extraneous material- metal L M LM Adhering to GMP- Y - - - - - N Metal Detector
Packing (Fresh etc. GHP placed at
/Chilled Meat) subsequent step
Chemical Chemicals Food Grade primary Y - - - - - N Monitoring and
L L LL packing to be used records to be
maintained for
all packing
material.
Biological NA NA NA NA NA - - - - - - NA NA
Freezing (in case Physical Extraneous material- metal L M LM Adhering to GMP- N Y - N Y Y N Metal Detector
of Frozen Meat) etc. GHP placed at
subsequent step
Chemical NA NA NA NA NA - - - - - - NA NA
Biological Microbial Load M H MH Temperature to be N Y - N Y N CCP2 At this step
maintained- growth of
Freezers- core microorganism
temperature of can be prevented
product to be less or
equal to -18 degree
Celsius
Carton Packing Physical NA NA NA NA NA - - - - - - NA NA
and labelling and Chemical NA NA NA NA NA - - - - - - NA NA
shrink wrapping Biological NA NA NA NA NA - - - - - - NA NA
Metal Detector Physical Metal Contamina on M H MH Metal detector N Y - N Y N CCP 3a A er this step,
For Frozen as well monitoring and (Frozen) physical hazard
as chilled meat records to be CCP3b cannot be
product maintained. (Chilled) eliminated
Chemical NA NA NA NA NA - - - - - - NA NA
Biological NA NA NA NA NA - - - - - - NA NA
Cold Storage (in Physical NA NA NA NA NA - - - - - - NA NA
case of Frozen Chemical NA NA NA NA NA - - - - - - NA NA
Meat) Biological Microbial Load M H MH Temperature to be N Y - Y - - N Finished Product
Chiller Storage in maintained- Storage done
case of Chilled Freezers- core makes hazard
Meat) temperature of unlikely to occur.
product to be less or

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 equal to -18 degree
Celsius
Chillers- core
temperature of
product to be less or
equal to 4 degree
Celsius)
Loading and Physical NA NA - - - - - - NA SOP for finished
Dispatch NA NA NA product storage
makes hazard
unlikely to occur
Chemical NA NA NA NA NA - - - - - - NA NA
Biological Microbial Load L H LH Container Y - - - - - N SOP for finished
monitoring as per product storage
GMP-GHP makes hazard
unlikely to occur

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C - HACCP Plan: (Example)

Note: This is only a reference model of HACCP Plan. CCPs may vary from manufacturing plant to plant depending on hazard analy sis, risk assessment and process control of
respec ve plant.

Sr. CCP Cri cal limit Monitoring Correc ve Ac on Verifica on HACCP Records
No.
1. C Immediate Long Term
1 CCP No. 1 Process Hazard Cri cal Limit (CL)- What: Chlorine level of water & Bird Proper What: bird temperature & 1.Hazard Analysis
Step- Addressed- - Bird temperature should be < 40C Bird Temperature Temperature: maintenance of chlorine concentra on. records with
Chilling of Biological within 4 hours from slaughter. How: Chlorine level – By Chill the birds in chiller jus fica on for
Dressed (Pathogenic - Chlorine level should be between 50 tra on/test stripes chiller to temperature. How: bird temperature at chiller CCPs.
Birds Microbes) to 70 ppm of water Bird Temperature-Probe type required with probe type thermometer 2. CL Valida on
thermometer temperature by and chlorine concentra on with Records
(Documenta on of Valida on of When: Hourly adding ice or chlorine stripes. 3.Chlorine level
Cri cal Limit to be made available) Where: Chiller lowering chiller monitoring
Responsibility: Produc on temperature. When: Two mes per shi Records
Supervisor/Manager Chlorine level: 4. Bird
adjust chlorine Responsibility: QC/QA Temperature
dose Supervisor/Manager Monitoring
Records at
Chiller.
5. Daily
Verifica on
records.
6. Audit Records,
7. Calibra on
records of
Probes.
8. Correc on
9. Correc ve
Ac on Records
2 CCP No. 2 Process Hazard Cri cal Limit- What: Frozen product Con nue the - Proper What: Frozen product 1.Hazard Analysis
Step- Addressed- Product core temperature at or below Temperature freezing ll maintenance of Temperature records with
Freezing Biological - 180 C by using Blast freezer/IQF/ How: Check the frozen product product gets Freezer How: with probe type jus fica on for
(Pathogenic Plate freezer/ Trolley freezer core temperature with probe temperature temperature. thermometer before unloading CCPs.
Microbes) type thermometer before below –180C at - Periodic the product of all freezers. 2. Cri cal Limit
unloading the product from several points Maintenance of When: At least 2 product/loads Valida on
(Documenta on of Valida on of Cri cal
every batch of all freezers before packaging Freezer per shi records
Limit to be made available)
except for IQF where - In case of IQF Responsibility: QC/QA 3. Core
temperature will be checked for refreeze the Supervisor/Manager. Temperature
every hour. product Monitoring
When: every batch of all Records at
freezers except for IQF where Freezer.

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 temperature will be checked for 4. Daily
every Verifica on
Where: Freezer records.
Responsibility: Produc on 5. Audit Records,
Supervisor/Manager 6. Calibra on
records of Probes
for Product Temp
and Freezers.
7. Correc on
Records
8. Correc ve
Ac on Records
3 CCP No. Process Hazard Cri cal Limits- Metal detector should What: Metal Detector Supervisor to hold Periodic What: Metal detector opera on 1. Hazard
3a and 3b Step- Addressed- able to detect test stripes of sensi vity previous Maintenance of How: by passing test stripes Analysis Records
Metal Physical (Metal 1) In Frozen Products 1.5 mm Ferrous, How: by passing all three test produc on back metal detector When: At least two mes per shi 2. CCP 3a and 3b-
Detec on Particles) 2.5 mm SS & 2.0 mm Nonferrous stripes from the metal detector to last “passed” Responsibility: QC/QA Metal detector
2)In Chilled products 3 mm Ferrous, 4.5 When: before start of each shi calibra on check. Supervisor/Manager valida on
mm SS & 3.5 mm Nonferrous and every hour Re pass the /calibra on
Where: Metal Detector Point product a er record.
(Documenta on of Valida on of Cri cal Responsibility: Produc on proper 3. Monitoring
Limit to be made available) Supervisor/Manager calibra on. Records
4. Daily
Verifica on
Records.
5. Internal Audit
Records
6. Correc on
Records
7. Correc ve
Ac on Records

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References & Suggested Readings

References

1) Manual on Meat cold store operation and management

(http://www.fao.org/docrep/004/T0098E/T0098E02.htm)
2) Frozen Foods Handling and Storage
(http://www.cold.org.gr/library/downloads/Docs/FrozenFoodsHandling.pdf)
3) General requirements on hygiene and sanitation; Schedule 4; Part II; Food Safety and Standards
(Licensing and Registration of Food Business), Regulations 2011
4) Codex code of practice: General Principles of Food Hygiene (CAC/RCP 1-1969)
5) CAC RCP 58-2005_Code of Hygiene Practice for MEAT Other processed frozen export industry
documents

Suggested Readings

1) Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011
2) Food Safety and standards (Packaging and Labelling) Regulation, 2011.

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Annexures

Annexure 1: Templates

FSMS Related Document & Record Templates

Some of the formats have been specified by FSSAI. Below records templates can be used as
reference for other requirement

1. Mandatory

1.1 Medical Fitness Certificate for Food handlers (Template)

MEDICAL FITNESS CERTIFICATE FOR FOOD HANDLERS

(FOR THE YEAR ......................)
(See Para No. 10.1.2, Part- II, Schedule - 4 of FSS Regulation, 2011)

It is certified that Shri/Smt./Miss.................................................................... employed with

M/s.............................................................................., coming in direct contact with food items has
been carefully examined* by me on date .................... Based on the medical examination conducted,
he/she is found free from any infectious or communicable diseases and the person is fit to work in the
above-mentioned food establishment.

Name and Signature with Seal

of Registered Medical Practitioner /
Civil Surgeon

*Medical Examination to be conducted:

1. Physical Examination
2. Eye Test
3. Skin Examination
4. Compliance with schedule of Vaccine to be inoculated against enteric group of diseases
5. Any test required to confirm any communicable or infectious disease which the person suspected
to be suffering from on clinical examination.

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1.2 FORM E

Form of Guarantee

(Refer Regula on 2.1.14(2))

Invoice No. _____

Place:________

From: _________

Date:_________

To: _________

Date of sale Nature and quality of ar cle/brand name, if any Batch No or Code No. Quan ty Price

_______________________________________________________________________________________

1 2 3 4 5

__________________________________________________________________________________________

I/We hereby cer fy that food/foods men oned in this invoice is/are warranted to be of the
nature and quality which it/ these purports/purported to be.

Signature of the manufacturer/Distributor/Dealer

Name and address of

Manufacturer/Packer

(in case of packed ar cle)

License No. (wherever applicable)

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2. Recommendatory Performas

2.1 Antemortem /Postmortem Examina on

Ante Mortem Examina on Report

POSTMORTEM INSPECTION REPORT

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2.2 Incoming Vehicle Inspec on Record (Template)

Sr. No. Parameters to be Checked Vehicle 1 Vehicle 2 Vehicle 3

1. Department 1.1 Dry store (Ö/x)

1.2 Packing store (Ö/x)

2. 2.1 Supplier Name

Vehicle
2.2 Vehicle No.
2.3 Vehicle Des na on
2.4 DC/Invoice No.
2.5 Vehicle Phy. condi on
(Rust, Piercing nails,
2.6 Vehicle Cleanliness (Ö / x)
pest) etc.)

2.7 Objec onable odour

2.8 Vehicle type (Close/Open)
2.9 Arrival Time

3. Material 3.1 Material Received

Received
3.2 Damaged material (Ö / x)
3.4 Leak/ Open/ Torn C/P/B
3.5 Pest Infesta on (Ö / x)
3.6 Dirty/Crushed C/P/B
3.7 No. of C/P/B

4. Other 4.1 Any hazardous material

Observa on in vehicle. (Ö / x)

4.2 Inspec on of empty

vehicle (Ö / x)

5. Security & 5.1 Seal of Vehicle (Ö / x)

Safety

6. Correc ve Correc ve ac on for Non-

Ac on Conformance

7. Signature 7.1 Inspected by

7.2 Security
8. Verifica on By Q.C.

9. Remark Accepted/ Not Accepted

for unloading (Ö / x)

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2.3 Glass & Bri le Plas c Monitoring record (Template)
S.No. Item number Item placed at Condi on Correc on Remarks
(OK/Not OK) done

2.4 Knife/ Other Utensil Monitoring record (Template)

S.No. Item Item placed at Condi on Correc on Remarks
number (OK/Not OK) done

2.5 Product Release Record (Template)

Name of Product:
Date of Manufacturing:
Time of Manufacturing:
Batch/Lot No.:
Best Before/ Expiry Date:

Quality Acceptance
Analy cal
Microbiological
Sensory
Others, if any

Quality Lab signature

2.6 Opera on Log Sheet (Template for Temperature Control)

Temp. Specifica on
Actual
S.No. Date Time Gauge / Range Remarks Sign
Result
Number allowed

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2.7 Rework Record

Batch Date Qty Material Source Time Finished Product

No

2.8 Non-conforming Material/Product (Template)

HOLD: REJECT:

Material Type:
Finished Product Raw Material
In-Process Product Packaging Material

Material Name:
Date of Manufacturing/Receipt:
Quan ty of Manufacturing/Receipt:
Lot/Batch No.
Quan ty used:
Lot/Batch No.
Quan ty Hold:
Lot/Batch No.
Quan ty Rejected:
Lot/Batch No.

Reason for Hold:

Reason for Rejec on:

Correc ve Ac on:
Preven ve Ac on:

Remarks:

Signature:
QC Execu ve Qualiity Manager Mfg. Manager

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2.9 Outgoing Vehicle Inspec on Record (Template)
Sr. Dispatch Parameters Vehicle 1 Vehicle 2
No.
1. Dispatch 1.1 Fresh (Ö/x)
Condi ons 1.2 Frozen (Ö/x)
2. Vehicle 2.1 Vehicle No.
2.2 Vehicle Des na on

2.3 DC/STM No.

2.4 Vehicle Physical Condi on (Rust, Piercing nails,
Pests inf. etc.)
2.5 Vehicle Cleanliness (Ö / x)
2.6 RU Func oning (Ö / x)
2.7 Pre-cooling Temp. (< -120C)
2.8 Strip Curtains (Ö / x)
2.9 Departure Time.

2.10 Departure Temp.

2.11 Temp. Data logger (Ö / x)

3. Product 3.1 Product Temp.
3.2 Damage Product
3.3 Leak/Open/ Torn C/B/P (Ö/x)
3.4 Dirty/Crushed C/B/P (Ö /x)
3.5 No. of C/B/P
4. Security 4.1 Sealing of Vehicle (Ö / x)
4.2 Seal No.

5. Correc ve Ac on Correc ve action for Non-Conformance

6. Signature 6.1 Inspected by

6.2 Security
6.3 Driver
7. Verifica on By Q.C.
8. Remark Accepted/Not Accepted for dispatch (Ö / x)

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2.10 Product Iden fica on & Traceability (Template)

2.11 Product Recall record (Template)

Date of Nature of Results of Product / Batches & Mode of

S.No.
Complaint Complaint Inves ga on quan ty recalled Disposal

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2.12 Product Recall- Mock Drill report (Template)

Date of Drill:
Star ng Time of Drill:
Closing Time of Drill:
Overall Time taken:
Product name:
Area Covered:
Mode of communica on used (Telephone/ Fax / e-mail):

Persons/Par es contacted:
Service Name of person Telephone/ Quan ty of product
S.No. Loca on
Point contacted Fax / e-mail lying in stock

Result of Physical Verifica on:

Remarks:

2.13 Equipment Breakdown Maintenance report (Template)

Date: Period of Report:

S.No. Name / Code Loca on Nature of Details of Breakdown Work Remarks

No. of the Breakdown repairs Period Done by
Machine / carried out
Equipment

2.14 List of Monitoring & Measuring Devices and Records of Calibra on

(Template)
S.No. Name of ID.No. Loca on Range Least Frequency of In house In house Remarks Sign
Equipment Count Calibra on calibra on calibra on
Done On Due On

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2.15 Preven ve Maintenance Schedule (Template)
LIST OF MACHINERY AND EQUIPMENT FOR MAINTENANCE

Loca on of
Name of Code/
Specifica on place of the
S.No. Machine/ Iden fica on Frequency of check Remarks
/Supplier Machine/
Equipment No.
Equipment
Daily Weekly Monthly Half Yearly Yearly

2.16 Preven ve Maintenance Record (Template)

Machine/Equipment Name.:
Machine/Equipment No.:
Loca on:

S.No. Maintenance Check Point Frequency of check Signature Remarks

Daily Weekly Monthly Half Yearly Yearly

2.17 Fire ex nguishers inspec on record (Template)

Inspec on Ex nguisher Type/Specific Due date of Actual date General
Signature
date No. a on re-filling of re-filling condi on

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2.18 Pest Management Plan (Template)
Type of Pest Mode of Control Sta on Number Frequency of Remarks
(loca ons) designated Monitoring
monitored

2.19 Pest Monitoring record (Template)

Date Type of Mode of Sta on Number Frequency Clean Remarks Sign
Pest Control (loca ons) designated of (ok/Not ok)
monitored Monitoring

2.20 Waste Disposal Record (Templat e)

Amount of waste
Daily
S.No. Chemica/ Food Package Other Other % of total disposal
Hazardous material material waste waste waste (Yes/No)
waste waste waste (Dry) (Wet)

2.21 Monitoring of personnel hygiene (Template)

Date:

Hand
Infec ou Overall
wash, Clean
sDisease No Hygiene Ac on Re-
sani ze outer Clean
Clean & / Skin Tobacco/ Status needed examina
Employee Employee Area of (and No open No Covered garments Shoes/
S.No. trimmed infec on Smoking upon on non- on
Code name work Gloves Wounds Jewellery Hair / shoe
Nails / / examina complian status
where protec v covers
Allergy, Chewing on ce (Yes/No)
necessar e clothing
if any (Yes/No)
y)
1
2
3
4
5
6
7
8
9
10
11
12
13
14

Jewelllery:wrist watches, cufflinks, ear rings, glass bangles, s ck bindis

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2.22 Visitor Record (Template)

Date of visit:
Time of entry:
Time of exit:
Name of visitor:
From (loca on):
Whom to meet:
Purpose of visit:
Type of visitor: Please Tick:
Type I (Cri cal areas: Internal processing areas)
Type II (Outside processing areas)
Type III (Office areas)

Any Allergy/ Infec ous disease

declara on:
Belongings descrip on:
Signature of visitor:
Signature of Security in-charge:
Signature of person visited:

NB: Pls adhere to all the food safety and quality ; and company policies and rules
during your visit

2.23 Product Informa on (Template)

S.No. Descrip on Specifica ons

1 Product Category/Name

2 Composi on (Raw materials, Ingredients, etc.)

3 General & Specific product specifica on

Legisla ve requirements, Customer
4
requirements
5 Storage

6 Labeling

7 Transporta on

8 Product Shelf-life

9 Packaging material

10 Hazardous for any group of customers

11 Food Category

12 INTENDED USE

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2.24 Customer/ Consumer Complaint Log (Template)

2.25 Determina on of Customer Sa sfac on (Template)

We would like to know how well we are succeeding in mee ng your needs. Following is the ques onnaire
about what you wanted from us. Answers will be treated with complete confiden ality. Please answer
these ques ons using the scale (Please TICK that you choose).
('1' being the worst score; '5' being the best score)

S.No. QUESTIONS SCORE

1 How well do we communicate with you? 1 2 3 4 5
2 Do we give you the informa on you need? 1 2 3 4 5
3 Do we answer your queries promptly? 1 2 3 4 5
4 Do we respond posi vely to your problems & sugges ons? 1 2 3 4 5
5 Do you feel we have a concern for quality & food safety? 1 2 3 4 5
6 Do we deliver quality & safe products consistently and on me? 1 2 3 4 5
7 Do we an cipate your needs? 1 2 3 4 5
8 Have we increased your understanding of quality & food safety? 1 2 3 4 5
9 Do we work with you as a team? 1 2 3 4 5

Any other comments?

Name and Address

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2.26 Training Calendar (Template)

Month/Year: __________________
S.No. Topic of training
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
1
2
3
4
5
6
7
8
9
10

2.27 Training Need Iden fica on (Template)

Name of employee: Date of Joining:

Qualifica on:
Designa on: Department:
Key Responsibili es:

Training(s) Required
1 Managerial
2 Technical
3 On the Job
4 General/Others

Suggested Training iins tu ons (applicable for external trainings):

Any other sugges ons:

Signatue of Dept. Head:

Below topics of training to be determined, but not limited to:

1 Food safety policy
2 Food safety objec ve and targets
3 Actual or poten al significant environmental impacts and unacceptable risks of the work ac vi es
4 Food Safety and hygiene related issues
5 Compliance to legal requirements
6 Roles and responsibili es of employees to ensure effec ve implementa on of food safety
7 Opera onal Control procedures
8 Emergency Preparedness and response requirements
9 Poten al effects of devia on from documented procedures

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2.28 Training Record (Template)

Date of Training:
Conducted By:
Subject of Training:
Brief summary of the subject:
Dura on of Training:

S.No. Name of person trained Func onal area Remarks Signature

1
2
3
4
5
6
7
8
9
10

2.29 Training Effec veness record (Template)

Date of Training:
Subject of Training:
Brief summary of the subject:

S.No. Name of person Func onal area Pre-evalua on Post-evalua on Effec veness Comment on Signature of
trained result result status (Yes/No) effec veness trainee
1
2
3
4
5
6
7
8
9
10

Effec vess can be based on: Improvement in quality of work, Improvement in work output, Behavioural change, Overall usefulness of training, etc.

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2.30 Internal Audit Plan (Template)
Month/Year: __________________
S.No. Process Area
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
1 Store areas- Raw material,
ingredients, chemicals, finished
product
2 Process Area
3 Housekeeping, Cleaning & Personal
Hygiene
4 Preven ve Maintenance
5 Internal Laboratory
6 Management func ons
7 Packaging & Dispatch area
8 Documenta on
9 Human Resource & Training
10 Others

2.31 Internal Audit Schedule (Template)

Date of Audit:
Standard of Audit:

Auditee (s) & Auditor(s) &

S.No. Process Area Func onal Func onal Date Time
Department Department
1 Store areas- Raw material,
ingredients, chemicals,
finished product
2 Produc on/Manufacturing
Area
3 Housekeeping, Cleaning &
Personal Hygiene
4 Preven ve Maintenance

5 Internal Laboratory

6 Management func ons

7 Packaging & Dispatch area

8 Documenta on

9 Human Resource & Training

10 Others

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2.32 Internal Audit Observa on & Non- conformance report (Template)
Name of Manufacturing plant:
Date of Internal Audit:
Process Area Audited:
Auditor(s):
Auditee(s):

Areas Covered:

Traget date Actual

Observa on Status Non-Compliance details Correc ve ac on
S.No. Compliance checkpoint Responsibility of completed
area (Yes/No) (if any in this area) planned
comple on on

2.33 Correc on & Correc ve Ac on report

Processing Area:
Date:
Inspected/Audited By:
Processing area incharge:

Non-conformance Observed

Root cause analysis

Correc on Proposed Correc ve Ac on Proposed

Target Date: Target Date:

Correc on Review Correc ve Ac on Review

Date: Date:
Dept. Incharge Dept. Incharge

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 Annexure 2: Inspection Checklist

a. Poultry Slaughter House

Sr.No. Audit Ques ons Scoring
1 Food establishment has an updated FSSAI license & NOC from local authority. FSSAI license is 2
displayed at a prominent loca on.
I Design & facili es
2 Premise is located in area that is free from objec onable odour, smoke, dust & other 2
contaminants.
3 There is an adequate and hygienic res ng area (holding area) with facility for examina on of 2
birds.
4 The layout of the slaughter house is such that there is a forward movement from the 2
introduc on of the live birds to emergence of meat and offals without any possibility for
overlap/intersec on and provide adequate working space, permit maintenance and cleaning.
7 Walls are non-absorbent, non-toxic, preferably light coloured, smooth & without crevices. 2
Ceilings are free from accumulated dirt, mould development & flaking paint or plaster.
8 Floors are impervious, non-toxic, non-slippery and sloped appropriately. 2
9 Windows, doors & other openings are free from accumulated dirt and are fly proof 2
11 The equipment & containers are durable, made of non-toxic, impervious and corrosion resistant 2
material which facilitates cleaning & do not provide harborages to pests.
12 Premises have adequate natural or ar ficial ligh ng i.e.540 lux (inspec on points), 220 lux (work 2
room) & 110 lux (other areas).
13 Adequate ven la on is provided within the premises. 2
14 The premise is well equipped with chilling room, freezing room, freezer store or freezer as per 2
the opera ons and fi ed with temperature measuring or record ing devices.
15 Adequate storage facility for food, packaging materials, chemicals, personnel items etc. are 2
available.
16 Personnel hygiene facili es are available including adequate number of toilets, hand washing 2
facili es and change rooms. Hand washing facili es with warm or hot and cold water, adequate
means to hygienically dry hands are provided adjacent to toilets and at entry to processing area.
17 Facili es for cleaning & disinfec on of implements are made of non-corrosive material & fi ed 2
with suitable means of supplying hot water.
18 Premise has facility for storage of waste & inedible material such that contamina on with food 2
is avoided and is also free from any pest ac vity.
19 Clean potable water mee ng standards of IS 10500 are used in all produc on areas. Potable 4
water (mee ng standards of IS:10500) is used as a product ingredient or in contact with food
(Ice or Steam) or food contact surface & tested for qual ity annually.
20 An equipped laboratory is available with qualified chemist/analyst & Microbiology/Veterinary 2
Microbiologist/Veterinary Public Health. Food material is tested either through internal
laboratory or through an FSSAI approved lab.
II Control of opera on
21 Birds suspected of infec ous diseases are segregated and kept in separa on. 2
22 Birds are rested before slaughter to reduce stress. Stunning is done before slaughtering. 4
(Humane procedures are followed for slaughtering)
23 Equipment used for stunning is maintained in good working condi on. 2
24 The dressing of the carcasses is not done on floor. Suitable Shackles are provided to hang the 2
carcasses.
25 Knives and sharpeners are of stainless steel and sterilized/ sani zed before use. 2
26 All Birds are subjected to ante-mortem examina on and post mortem inspec on by the 4
authorized veterinarian.
27 When dressed meat has to store without further immediate processing, such storage is 2
maintained at 00C to 40C.
28 Carcasses, parts and the organs thereof found to be healthy and fit for human consump on are 2
considered as “Passed”. Carcass or parts thereof which is unfit for human consump on is
considered as “Condemned”.

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29 The temperature in room for boning out & trimming are controlled & held suitably low, unless 4
cleaning of equipment & utensils are carried out at least every four hours.
30 Room used for deboning, preparing, packing or other handling of meat is equipped with 4
adequate facili es for cleaning & disinfec ng implements such as knives, steel , cleavers, saws
etc & these facili es are not used for any other purpose.
31 Semi or final products are stored according to their temperature requirement, in a hygienic 2
environment.
32 Requisite temperature is being achieved, maintained, monitor ed and recorded while 4
manufacturing/processing.
33 Food manufactured/processed is packed using food grade material in a hygienic manner. 2
34 Containers used for storing inedible substances, cleaning chemicals & other hazardous 2
substance are clearly iden fied; stored separately from food.
35 Transpor ng vehicle for food use are kept clean and maintained in good repair and are capable 2
of mee ng requisite temperature (where applicable).
36 Recalled products are held under supervision & destroyed or reprocessed/reworked in a manner 2
to ensure their safety.
III Sanita on, Maintenance & Waste Disposal
37 All equipments, implements, tables, utensils including knives, saws, mechanical instruments and 4
containers are cleaned and disinfected at frequent intervals and immediately when they come
in contact with infected material or otherwise become contaminated. They are also cleaned and
disinfected at the end of each working day.
38 Preven ve maintenance of Stunning & other equipment and machinery are carried out regularly 2
as per the instruc ons of the manufacturer.
39 Blood, manure, garbage, filth or other refuse, inedible viscera and offals are removed from the 2
slaughter house within 8 hours a er comple on of slaughtering in a ma nner not to cause
contamina on. The container or receptacle used for these wastes is thoroughly cleaned and
disinfected immediately a er use.
40 Measuring & monitoring devices are calibrated annually. 2
41 Pest control program is available & pest control ac vi es are carried out by trained and 4
experienced personnel.
42 No signs of pest ac vity or infesta on in premises (eggs, larvae, faeces etc.) 2
43 There is an efficient drainage system and all drains and gu ers are properly and perman ently 2
installed fi ed with traps and screens to capture contaminants. The drainage system for blood is
either in a close pipelines or a portable receptacle with lid.
44 Waste is removed from meat handling area at regular intervals (at least daily) & the receptacles 2
are cleaned & disinfected.
45 Sufficient space is there for separa on and storage of condemned carcasses. Destruc on of 2
condemned carcasses, organs or parts thereof shall be carried out under the direct supervision
of the Veterinarian.
46 Slaughter house refuse and waste material is suitably processed to prepare animal by product or 2
dumped in pits that are suitably covered.
47 For Slaughter house, ETP is required. Disposal of sewage and effluents is done in conformity 2
with standards laid down by Pollu on Control Board.
IV Personal Hygiene
48 Annual medical examina on & inocula on of food handlers against the enteric group of 2
diseases as per recommended schedule of the vaccine is done.
49 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
50 Food handlers maintain personal cleanliness (clean clothes, trimmed nails etc.) and personal 4
behaviour (hand washing, no loose jewellery, no smoking, no spi ng etc).
51 Food handlers equipped with suitable aprons, gloves, headgear, etc; wherever necessary. 2
V Training & Complaint Handling
52 Internal / External audit of the system is done periodically. 2
53 Food business has an effec ve consumer complaints redressal mechanism. 2
54 Food handlers have the necessary knowledge and skills & trained to handle food saf ely. 2
55 Appropriate documenta on & records are available and retained for a period of one y ear or the 4
shelf-life of the product, whichever is more.

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 Total points ....../130

Grading –

A+ 115 -130 Compliance – Exemplar

A 90 - 114 Compliance/Sa sfactory

B 65 - 89 Needs Improvement

No grade <65 Non Compliance

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 b. Processed Poultry Products
Sr.No. Audit Ques ons Scoring
1 Food establishment has an updated FSSAI license & NOC from local authority. FSSAI license is 2
displayed at a prominent loca on.
I Design & facili es
2 Premise is located in area that is free from objec onable odour, smoke, dust & other 2
contaminants.
3 The design of food premises provides adequate working space; permit maintenance & cleaning. 2
4 The internal structure & fi ngs are made of non-toxic and impermeable material which 2
prevents the entry of dirt, dust & pest.
5 Walls are non-absorbent, non-toxic, preferably light coloured, smooth & without crevices. 2
Ceilings are free from accumulated dirt, mould development & flaking paint or plaster.
6 Floors are impervious, non-toxic, non-slippery and sloped appropriately. 2
7 Windows & other openings are free from accumulated dirt; those which open are fi ed with 2
insect-proof screen.
8 Doors are smooth, non-absorbent surface, close fi ed & self-closing (where appropriate) to 2
avoid entry of pests.
9 The equipment & containers are durable, made of non-toxic, impervious and corrosion resistant 2
material which facilitates cleaning & do not provide harbourage to pests.
10 Premises have sufficient ligh ng i.e.540 lux (inspection points), 220 lux (work room) & 110 lux 2
(other areas).
11 Adequate ven la on is provided within the premises. 2
12 The premise is well equipped with chilling room, freezing room, freezer store or freezer as per 2
the opera ons and fi ed with temperature measuring or recording devices.
13 Adequate storage facility for food, packaging materials, chemicals, personnel items etc available. 2
14 Personnel hygiene facili es are available including adequate number of toilets, hand washing 2
facili es and change rooms. Hand washing facili es with warm or hot and cold water, adequate
means to hygienically dry hands are provided adjacent to toilets and at entry to processing area.
15 Facili es for cleaning & disinfec on of implements are made o f non-corrosive material & fi ed 2
with suitable means of supplying hot water in sufficient quan ty.
16 Premise has facility for storage of waste & inedible material such that contamina on with food 2
is avoided and is also free from any pest ac vity.
17 Clean potable water mee ng standards of IS 10500 are used in all produc on areas. Potable 4
water (mee ng standards of IS:10500) is used as a product ingredient or in contact with food
(Ice or Steam) or food contact surface & tested for qual ity annually.
18 An equipped laboratory is available with qualified chemist/analyst & Microbiology/Veterinary 2
Microbiologist/Veterinary Public Health. Food material is tested either through internal
laboratory or through an FSSAI approved lab.
II Control of opera on
19 When meat has to store without further immediate processing, such storage is maintained at 2
00C to 40C.
20 Rooms used for preparing, packing or other handling of meat is equipped with adequate 4
facili es for cleaning & disinfec ng implements and these facili es are not used for any other
purpose.
21 Incoming material procured as per internally laid down specifica on &from an approved 2
vendors. Raw material is inspected at the me of receiving for food safety hazards.
22 Incoming material, semi or final products are stored according to their temperature in a hygienic 2
environment. FIFO & FEFO is prac sed.
23 Requisite me and temperature is being achieved, maintained, monitored and recorded while 2
manufacturing/processing.
24 Food manufactured/processed is packed using food grade material in a hygienic manner. 2
25 Containers used for storing inedible substances, cleaning chemicals & other hazardous 2
substance are clearly iden fied; stored separately from food.
26 Transpor ng vehicle for food use are kept clean and maintained in good repair and are capable 2
of mee ng requisite temperature (where applicable).

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27 Recalled products are held under supervision & destroyed or reprocessed/reworked in a manner 2
to ensure their safety.
III Sanita on, Maintenance & Waste Disposal
28 All equipments, implements, tables, containers and mechanical instruments are cleaned and 4
disinfected at frequent intervals and immediately when they come in contact with infected
material or otherwise become contaminated. They are also cleaned and disinfected at the end
of each working day.
29 Preven ve maintenance of equipment and machinery are carried out regularly as per the 2
instruc ons of the manufacturer.
30 All waste is removed from the processing area a er comple on of opera ons in a manner not to 2
cause contamina on. The container or receptacle used for these wastes is thoroughly cleaned
and disinfected immediately a er use.
31 Measuring & monitoring devices are calibrated annually. 2
32 Pest control program is available & pest control ac vi es are carried out by trained and 4
experienced personnel.
33 No signs of pest ac vity or infesta on in premises (eggs, larvae, faeces etc.) 2
34 There is an efficient drainage system and all drains and gu ers are properly and permanently 2
installed fi ed with traps and screens to capture contaminants.
35 Waste is removed from processing area at regular intervals (at least daily) & the receptacles are 2
cleaned & disinfected.
36 For Processed Poultry products unit, ETP is required. Disposal of sewage and effluents is done in 2
conformity with standards laid down by Pollu on Control Board.
IV Personal Hygiene
37 Annual medical examina on & inocula on of food handlers against the enteric group of diseases 2
as per recommended schedule of the vaccine is done.
38 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
39 Food handlers maintain personal cleanliness (clean clothes, trimmed nails etc.) and personal 4
behaviour (hand washing, no loose jewellery, no smoking, no spi ng etc).
40 Food handlers equipped with suitable aprons, gloves, headgear, shoes etc; wherever necessary. 2
V Training & Complaint Handling
41 Internal / External audit of the system is done periodically. 2
42 Food business has an effec ve consumer complaints redressal mechanism. 2
43 Food handlers have the necessary knowledge and skills & trained to handle food safely. 2
44 Appropriate documenta on & records are available and retained for a period of one year or the 4
shelf-life of the product, whichever is more.

Total points ....../100

Grading –

A+ 90 -100 Compliance – Exemplar

A 80 - 99 Compliance/Sa sfactory

B 50-79 Needs Improvement

No grade <50 Non Compliance

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