MINISTRY OFHEALTHANDFAMILY WELFARE (Food Safety and Standards Authority of India) Notification

1 · 1: Short title and commencement-

1 · 1.1: These regulations may be called the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

1 · 1.2: These regulations shall come into force On O after Sth August; 2011 1.2: Definitions-

1 · 2.1: In these regulations unless the context otherwise requires: 1. "Central Licensing Authority" means Designated Officer appointed by the Chief Executive Officer of the Food Safety and Standards Authority of India in his capacity of Food Safety Commissioner: 2. ~District" means a revenue district in state and UTs provided that the Commisioner of Food Safety may, for the purpose of this Act declare any local area as district on the basis of: Concentration of specific category of food businesses which may need special attention. Risk assessment carried out by the Authority from time to time. Any other specific regulatory requirements 3. "Licensing Authority" means the Designated Officer appointed under section 36 (i) of the Act by the Commissioner of Food Safety of the state or by the Chief Executive Officer of the Food Safety and Standards Authority of India in his capacity of Food Safety Commissioner 4_ Petty Food Manufacturer" means any food manufacturer; who manufactures or sells any article of food himself or a petty retailer; hawker, itinerant vendor Or temporary stall holder; Or distributes foods including in any religious Or social gathering except a caterer; or

2 · 1.1 Registration of Petty Food Business (1) Every petty Food Business Operator shall register themselves with the Registering Authority by submitting an application for registration in Form A under Schedule 2 of these Regulations along with fee as provided in Schedule 3_ The petty food manufacturer shall follow the basic hygiene and safety requirements provided in Part I of Schedule 4 of these Regulations and provide a self attested declaration of adherence to these requirements with the application in the format provided in Annexure-l under Schedule 2. (3) The Registering Authority shall consider the application and may either grant registration Or reject it with reasons to be recorded in writing Or issue notice for inspection, within days of receipt of an application for registration. (4) In the event of an inspection being ordered, the registration shall be granted by the Registering Authority after being satisfied with the safety, hygiene and sanitary conditions of the premises as contained in Part II of Schedule 4 within a period of 30 days. If registration is not granted, O denied, Or inspection not Ordered within 7 days aS provided in above sub regulation (3) Or no decision is communicated within 30 days : as provided in above sub regulation (4), the petty food manufacturer may start its business, provided that it will be incumbent on the Food Business Operator to comply with any improvement suggested by the Registering Authority even later: Provided that registration shall not be refused without giving the applicant an opportunity of being heard and for reasons to be recorded in writing: (5) The Registering Authority shall issue a registration certificate and photo identity card, which shall be displayed at a prominent place at all times within the premises Or vehicle O cart o any other place where the person carries 0n salelmanufacture of food in case of Petty Food Business (6 The Registering Authority or any officer Or agency specifically authorized for this purpose shall carry out food safety inspection of the registered establishments at least once in a year:

2 · 1.2 License for food business

2 · 1.3 Application for license to the Licensing Authority An application for the grant of a license shall be made in Form B of Schedule 2 to the concerned Licensing Authority as specified in Regulation 2.1.2 (3) and 2.1.2 (4) and it will be accompanied by a self-attested declaration in the format provided in the Annexure-l and copies of documents mentioned in the Annexure 2 of Schedule-2 along with the applicable fees prescribed in Schedule 3.

2 · 1.4 Processing of Application for license (1) A license shall, subject to the provisions of these Regulations, be issued by the concerned Licensing Authority within a period of 60 days from the date of issue of an application ID number as provided in subsection (3) below: (2) If, upon scrutiny of the application within 15 days' from the date of receipt of the application, the concerned Licensing Authority requires any additional information with respect to an application or if the application is incomplete, the Licensing Authority shall inform the applicant in writing, to furnish such additional information O complete the application, as the case may be, within 30 days from such notice. In case the applicant fails to furnish the required information within the stipulated time of 30 days; the application for license shall stand rejected.

2 · 1.5 Procedure for License in certain local areas (1) A single license may be issued by the Licensing Authority for one O more articles of food and also for different establishments or premises in the same local area including collection and chilling units run by milk cooperatives or its members_ (2) The Chief Executive Officer of the Food Safety and Standards Authority of India in the capacity of Food Safety Commissioner may appoint = Designated Officer or Food Safety Officer for Central Government organizations like Railways, Defense etc _ which have large number of food establishments, to ensure food safety in those establishments and t0 ensure that all other conditions laid down for running food business under the Act and these Regulations are complied with. Provided further that the Food Authority may carry out food safety audit of these establishments once in a year through its own or accredited agencies

2 · 1.6 Commencement of Business An applicant may commence his food business and the concerned licensing Authority shall not deny the applicant to commence such business if, from the date of making the completed application, a license is not issued within 60 days ' or the applicant has not received any intimation of inadequacy under Regulation 2.1.4(2) or inspection report indicating defects from the concerned Licensing Authority under Regulation 2.1.4(4) 2.1.7 Validity and Renewal of Registration and License (1) A Registration or license granted under these Regulations shall be valid and subsisting, unless otherwise specified, for a period of 1 to 5 years as chosen by the Food Business Operator; from the date of issue ofregistration o1 license subject to remittance of fee applicable for the period and compliance with all conditions of license. (2) Any application for the renewal of a registration o license granted under these Regulations shall be made in Form Aor B of Schedule 2, aS the case may be, not later than 30 days prior to the expiry date indicated in the license_ (3) The Registration or License shall continue to be in force till such time that the orders are passed on the renewal application which in no case shall be beyond 30 days from the date of expiry of registration or license. (4) Any renewal application filed beyond the period mentioned under Regulation 2.1.7 (2) above but before the expiry date, shall be accompanied by a late fee of Rs 100 per day - for each day of delay: (5) Any Registration or license for which renewal has not been applied for within the period mentioned in Regulation 2.1.7 (2) or 2.1.7 (4) above shall expire and the Food Business Operator shall stop all business activity at the premises_ The Food Business Operator will have to apply for fresh Registration or license as provided in Regulation 2.1.1 and 2.1.3 as the case may be, if it wants to restart the business.

6 · Food Business Operator having valid certificate of an accredited food safety auditor O from an agency accredited by Food Authority O any other organisation notified by food Authority for this purpose will not be normally required to be inspected before renewal of license. Provided that Designated Officer may order an inspection before renewal if considered necessary for reasons to be recorded in writing

2 · 1.8 Suspension or cancellation of Registration Certificate or license (1) The Registering O Licensing Authority in accordance with the provisions of section 32 of the Act may; after giving the concerned Food Business Operator a reasonable opportunity of being heard, suspend any registration or license in respect of all O any of the activities for which the registration/license has been granted under these Regulations after recording a brief statement of the reasons for such suspension, if there is reason to believe that the Food Business Operatorhas failed to comply with the conditions within the period mentioned in any Improvement Notice served under Section 32 of the Act: A copy of such statement shall be furnished to the concerned Food Business Operator whose Registration or license has been suspended. (2) The registering or Licensing Authority, as the case may be, may direct an inspection of the Food Business Operator'$ premise(s) within reasonable period which shall not be less than 14 days from the date of order of suspension_ (3) In the event that the Registering O Licensing Authority is of the opinion, on review of the inspection report; that the Food Business Operator has still failed to rectify the defects Or omissions or comply with the conditions of the improvement notice causing the suspension, such authority may cancel the licenselregistration of the Food Business Operator after giving him an opportunity to show cause as provided under Section 32 (3) of the Act_ Notwithstanding anything contained in these Regulations, the Registering or Licensing Authority may suspend Or cancel any registration Or license forthwith in the interest of public health for reasons to be recorded in writing: (5) A suspension Or cancellation of registration or license under these Regulations shall not entitle the Food Business Operator for any compensation O refund of fee(s) paid in respect of the registration certificate or license or renewal thereof. (6) After a period of 3 months from the date of cancellation under Regulation 2.1.8 (3) above the Food Business Operator may make fresh application for Registration o license to the concerned authority ifall observations made in the improvement notice have been complied with:

2 · 1.9 Modifications, Expansion O Changes in premise(s) after grant of license o registration (1) Food Business Operators shall ensure that the Registering O Licensing Authority always has up-to-date information on their food business establishments and shall inform the relevant Authority of any modifications O additions Or changes in product category, layout, expansion, closure, Or any other material information based on which the license was granted and such information shall be conveyed before the changes occur: Provided that any change that alters the information contained in the license certificate shall require an approval or endorsement in license prior to start of business with such changes The Food Business Operator shall submit the original license to the Licensing Authority along with a fee equivalent to one year license fee for effecting necessary changes. The licensing Authority may approve and issue an amended license incorporating such changes in activities within 30 days from the date of receipt of such information: While approving the afore mentioned changes the concerned registering or Licensing Authority shall take into account the feasibility of carrying On the business and the legal and other relevant aspects of the desired modifications or additions or changes in activities and, if required, may order an inspection of the premises before granting the approval.

2 · 1.10 Mode of payment: All fees and charges payable under these regulations shall be paid vide pay order or demand draft or any online mode of payment as may be prescribed in this regard, by the concerned Food Safety Commissioner:

2 · 1.11 Transfer of registration certificate or License in case of death (1) In the event of death of the holder of a Registration certificate or license, such certificate or license shall subsist for the benefit of the legal representative or any family member of the deceased or until the expiry of:

2 · 1.12 Appeal (1)AFood Business Operator aggrieved by an order of the Registering Authority o Licensing Authority, as the case may be, under these Regulations may prefer an appeal to the concerned Designated Officer Or the Food Safety Commissioner; as per provisions laid down under Section 31(8) and 32 (4) - (5) of the Act:

2 · 1.13 Return (1) Every licensee shall on or before 31st May of each year; submit a return electronically or in physical form as may be prescribed by the concerned Food Safety Commissioner; in Form D-1' provided in Schedule 2 of these Regulations to the Licensing Authority in respect of each class of food products handled by him during the previous financial year: Provided however that every licensee engaged in manufacturing of milk andlor milk products shall file half yearly returns for the periods 1st April to 30th September and 1st October to 31st March of every financial year in the form D-2,as provided in Schedule-2 of these regulations Such returns will be filed within a month from the end of the period. (2) A separate return shall be filed for every license issued under the Regulations, irrespective of whether the same Food Business Operator holds more than one license. (3) Any delay in filing return beyond 31st May of each year shall attract a penalty of Rs 100 per day of delay:

2 · 1.14 Food Business Operator to be bound by directions O order (1) Every Food Business Operator to whom any direction O order is issued in pursuance ofany provisions of this regulation shall be bound to comply with such directions O regulation and any failure on the part of the Food Business Operator to comply with such direction or order shall be deemed to be contravention of the provisions of these Regulations and will attract legal action under the provisions of the Act (2) Guarantee Every manufacturer, distributor or dealer selling = an article of food to a vendor shall give either separately or in the bill, cash memo, or label a warranty in Form E. (Refer Form Afor form of Guarantee)

2 · 1.15 Power of State/UT governments to constitute advisory committee The state/UT Governments, may, ifrequired designate an existing advisory committee at panchayatldistrict/ state level or where such committee does not exist, constitute an advisory committee to assist, aid O advise on any matter concerning food safety:

2 · 1.16: Jurisdiction of Designated officer The Commissioner of Food Safety shall, by an order; appoint - the Designated officer; who shall not be below the rank ofa Sub- Divisional Officer; to be in-charge of food safety administration for each district as defined under regulation 1.2.1 (2)

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3 · EQUIPMENT & CONTAINERS 3.1Equipment and containers that come in contact with food and used for food handling, storage, preparation processing, packaging and serving shall be made of corrosion free materials which do not impart any toxicity to the food material and should be easy to clean and /or disinfect (other than disposable single use types). 3.2Equipment and utensils used in the preparation of food shall be kept at all times in good order and repair and in clean and sanitary condition. Such utensil or container shall not be used for any other purpose. 3.3 Every utensil or container containing any food O ingredient of food intended for sale shall at all times be either provided with a properly fitted cover/lid O with a clean gauze net O other material of texture sufficiently fine to protect the food completely from dust; dirt and flies and other insects.

34 · No utensil or container used for the manufacture Or preparation of Or containing any food O ingredient of food intended for sale shall be kept in any place in which such utensil o container is likely by reason of impure air Or dust or any offensive, noxious o deleterious gas Or substance OT any noxious Or injurious emanations, exhalation, Or effluvium, to be contaminated and thereby render the food noxious. 3.5 Equipment shall be so located, designed and fabricated that it permits necessary maintenance and cleaning functions as per its intended use and facilitates good hygiene practices inside the premise including monitoring and audit 3.6Appropriate facilities for the cleaning and disinfecting of equipments and instruments and wherever possible cleaning in place (CIP) system shall be adopted. 3.7Equipment and containers for waste, by-products and inedible Or dangerous substances, shall be specifically identifiable and suitably constructed: 3.8Containers used to hold cleaning chemicals and other dangerous substances shall be identified and stored separately to prevent malicious or accidental contamination of food_ 3.9 If required, a waste water disposal system effluent treatment plant shall be put in place. 3.10 All items, fittings = and equipments that touch or come in contact with food must be: kept in good condition in a way that enables them to be kept clean and wherever necessary to be disinfected. Chipped enameled containers will not be used. Stainless steel /aluminum glass containers, mugs jugs, trays etc. suitable for cooking and storing shall be used. Brass utensils shall be frequently provided with lining: 4FACILITIES

4 · 1 Water supply 4.L.1 Only potable water; with appropriate facilities for its storage and distribution shall be used as an ingredient in processing and cooking: 4.1.2 Water used for food handling, washing, should be of such quality that it does not introduce any hazard or contamination t0 render the finished food article unsafe 4.13 Water storage tanks shall be cleaned periodically and records of the same shall be maintained in register 4.1.4 Non potable water can be used provided it is intended only for cleaning of equipment not coming in contact with food, which does not come into contact with food steam production, fire fighting & refrigeration equipment and provided that pipes installed for this purpose preclude the use of this water for other purposes and present no direct or indirect risk of contamination of the raw material, dairy products O food products so processed, packed & kept in the premise. 4.1.5 Non potable water pipes shall be clearly distinguished from those in use for potable water:

4 · 2 For Cleaning Utensils / Equipments Adequate facilities for cleaning, disinfecting of utensils and equipments shall be provided: The facilities must have an adequate supply of hot and cold water if required.

4 · 3 Washing of Raw materials Adequate facilities for washing of raw food should be provided. Every sink (Or other facilities) for washing food must have an adequate supply of hot andlor cold water: These facilities must be kept clean and, where necessary, disinfected. Preferably, sinks which are used for washing raw foods shall be kept separate and that should not be used for washing utensils O any other purposes

4 · 4 Ice and Steam

4 · 5 Drainage and waste disposal 4.5.1 Food waste and other waste materials shall be removed periodically from the place where food is being handled or cooked or manufactured to avoid building up. A refuse bin of adequate size with proper cover preferably one which need not be touched for opening shall be provided in the premises for collection of waste material. This shall be emptied and washed daily with a disinfectant and dried before next use. 4.5.2 The disposal of sewage and effluents (solid, liquid and gas) shall be in conformity with requirements of Factory Environment Pollution Control Board. Adequate drainage, waste disposal systems and facilities shall be provided and they shall be designed and constructed in such manner so that the risk of contaminating food O the potable water supply is eliminated. 4.5.3 Waste storage shall be located in such manner that it does not contaminate the food process, storage areas, the environment inside and outside the food establishment and waste shall be kept in covered containers and shall be removed at regular intervals_ 4.5.4 Periodic disposal of the refuse waste should be made compulsory No waste shall be kept open inside the premise and shall be disposed of in an appropriate manner as per local rules and regulations including those for plastics and other non environment friendly materials.

4 · 6 Personnel facilities and toilets 4.6.1 Personnel facilities shall include those for proper washing and drying of hands before touching food materials including wash basins and supply of hot and /or cold water as appropriate; separate lavatories, of appropriate hygienic design, for males and females separately; and changing facilities for personnel and such facilities shall be suitably located so that they do not open directly into food processing, handling O storage areas 4.6.2 Number of toilets should be adequate depending on the number of employees (male /female) in the establishment and they should be made aware of the cleanliness requirement while handling food. 4.6.3 Rest and refreshments rooms shall be separate from food process and service areas and these areas shall not lead directly to food production, service and storage areas. 4.6.4A display board mentioning do's don'ts for the workers shall be put up inside at a prominent place in the premise in English or in local language for everyone's understanding:

4 · 7 Air quality and ventilation Ventilation systems natural and /or mechanical including air filters, exhaust fans, wherever required, shall be designed and constructed so that air does not flow from contaminated areas t0 clean areas

4 · 8 Lighting Natural Or artificial lighting shall be provided to the food establishment; to enable the employees/workers to operate in a hygienic manner: Lighting fixtures must wherever appropriate, be protected to ensure that food is not contaminated by breakages of electrical fittings 5 FOOD OPERATIONS AND CONTROLS

5 · 1 Procurement of raw materials 5.1.1 No raw material or ingredient thereof shall be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs Or toxic items, decomposed O extraneous substances, which would not be reduced t0 an acceptable level by normal sorting andlor processing: 5.1.2 All raw materials, food additives and ingredients, wherever applicable, shall conform to all the Regulations and standards laid down under the Act. 5.1.3 Records of raw materials, food additives and ingredients as well as their source of procurement shall be maintained in a register for inspection. 5.1.4All raw materials should be checked & cleaned physically thoroughly. 5.1.5 Raw materials should be purchased in quantities that correspond to storagel preservation capacity. 5.1.6 Packaged raw material must be checked for 'expiry date'/ 'best before'/ 'use by' date, packaging integrity and storage conditions_

5 · 1.7 Receiving temperature of potentially high risk food should be at o below 5 0C 5.1.8 Receiving temperature of frozen food should be-18 OC or below. 5.2 Storage of raw materials and food 5.2.1 Food storage facilities shall be designed and constructed to enable food to be effectively protected from contamination during storage; permit adequate maintenance and cleaning, to avoid pest access and accumulation: 5.2.2 Cold Storage facility, wherever required, shall be provided to raw, processed / packed food according to the type and requirement: 5.2.3 Segregation shall be provided for the storage ofraw, processed, rejected, recalled or returned materials or products which will be distinguishably marked and secured. Raw materials and food shall be stored in separate areas from printed packaging materials, stationary, hardware and cleaning materials chemicals. 5.2.4 Raw food, particularly meat; poultry and seafood products shall be cold stored separately from the area of work-in-progress, processed, cooked and packaged products The conditions of storage in terms of temperature and humidity requisite for enhancing the shelf life of the respective food materials products shall be maintained. 5.2.5 Storage of raw materials, ingredients, work-in-progress and processed cooked or packaged food products shall be subject to FIFO (First in, First Out), FEFO (First Expire First Out) stock rotation system as applicable: 5.2.6 Containers made of non-toxic materials shall be provided for storage ofraw materials, work-in-progress and finished ready to serve products. The food materials shall be stored on racks pallets such that they are reasonably well above the floor level and away from the wall so as to facilitate effective cleaning and prevent harbouring of any pests, insects O rodents. 5.3 Food Processing Preparation, Packaging and Distribution Service

5 · 3.1.Time and temperature control 5.3.1.1 The Food Business shall develop and maintain the systems to ensure that time and temperature are controlled effectively where it is critical to the safety and suitability of food. Such control shall include time and temperature of receiving; processing, cooking, cooling, storage, packaging; distribution and food service upto the consumer; as applicable: 5.3.1.2 Whenever frozen food raw materials are being used handled transported, proper care should be taken so that defrosted thawed material are not stored back after opening for future use. 5.3.1.3 If thawing is required then only required portion of the food should be thawed at a time: 5.3.1.4 Wherever cooking is done on open fire, proper outlets for smokelsteam etc. like chimney, exhaust fan etc. shall be provided:

5 · 4 Food Packaging 5.4.1 Packaging materials shall provide protection for all food products to prevent contamination, damage and shall accommodate required labelling as laid down under the FSS Act & the Regulations there under: 5.4.2 For primary packaging (i.e packaging in which the food O ingredient or additive comes in direct contact with the packaging material) , only Food grade packaging materials are to be used For packaging materials like aluminium plastic and tin, the standards to be followed are as mentioned under the FSS Regulations and rules framed there under: 5.4.3 Packaging materials O gases where used, shall be non-toxic and shall not pose threat to the safety and suitability of food under the specified conditions of storage and use. 5.5 Food Distribution Service 5.5.1 All critical links in the supply chain need to be identified and provided for to minimize food spoilage during transportation. Processed packaged and or ready-to-eat food shall be protected as per the required storage conditions during transportation and or service_ 5.5.2 Temperatures and humidity which are necessary for sustaining food safety and quality shall be maintained. The conveyances and /or containers shall be designed, constructed and maintained in such manner that they can effectively maintain the requisite temperature, humidity, atmosphere and other conditions necessary to protect food

8 · Audit; Documentation and Records 8.1 A periodic audit of the whole system according to the SOP shall be done to find out any fault gap in the GMP IGHP system. 8.2 Appropriate records of food processing preparation, production / cooking, storage, distribution, service, food quality, laboratory test results, cleaning and sanitation, pest control and product recall shall be kept and retained for period of one year O the shelf-life of the product; whichever is more.

9 · SANITATIONAND MAINTENANCE OFESTABLISHMENT PREMISES

9 · 1 Cleaning and Maintenance 9.1.1 cleaning and sanitation programme shall be drawn up and observed and the record thereof shall be properly maintained, which shall indicate specific areas to be cleaned, cleaning frequency and cleaning procedure to be followed, including equipment and materials to be used for cleaning: Equipments used in manufacturing will be cleaned and sterilized at set frequencies 9.1.2 Cleaning chemicals shall be handled and used carefully in accordance with the instructions of the manufacturer and shall be stored separately away from food materials, in clearly identified containers, to avoid any risk of contaminating food.

9 · 2 Pest Control Systems 9.2.1 Food establishment; including equipment and building shall be kept in good repair to prevent pest access and to eliminate potential breeding sites. Holes, drains and other places where pests are likely to gain access shall be kept in sealed condition or fitted with mesh / grills _ claddings or any other suitable means as required and animals, birds and pets shall not be allowed to enter into the food establishment areas/ premises. 9.2.2 Food materials shall be stored in pest-proof containers stacked above the ground and away from walls. 9.2.3 Pest infestations shall be dealt with immediately and without adversely affecting the food safety O suitability. Treatment with permissible chemical, physical or biological agents, within the appropriate limits, shall be

10 · 1 Health Status 10.1.1 Personnel known; o believed, to be suffering from; O to be a carrier ofa disease Or illness likely to be transmitted through food, shall not be allowed to enter into any food handling area The Food Business shall develop system, whereby any person so affected, shall immediately report illness o symptoms of illness to the management and medical examination of a food handler shall be carried out apart from the periodic checkups, if clinically or epidemiologically indicated. 10.1.2 Arrangements shall be made to get the food handlers employees of the establishment medically examined once in year to ensure that they are free from any infectious, contagious and other communicable diseases A record of these examinations signed by a registered medical practitioner shall be maintained for inspection purpose _ 10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases as per recommended schedule of the vaccine and a record shall be kept for inspection. 10.1.4 In case of an epidemic, all workers are to be vaccinated irrespective of the scheduled vaccination

10 · 2 Personal Cleanliness 10.2.1 Food handlers shall maintain a high degree of personal cleanliness The food business shall provide to all food handlers adequate and suitable clean protective clothing, head covering, face musk, gloves and footwear and the food business shall ensure that the food handlers at work wear only clean protective clothes, head covering and footwear every day: 10.2.2 Food handlers shall always wash their hands with soap and clean potable water; disinfect their hands and then dry with hand drier or clean cloth towel or disposable paper at the beginning of food handling activities immediately after handling raw food O any contaminated material, tools, equipment Or work surface, where this could result in contamination of other food items Or after using the toilet 10.2.3 Food handlers engaged in food handling activities shall refrain from smoking, spitting, chewing, sneezing or coughing over any food whether protected or unprotected and eating in food preparation and food service areas 10.2.4 The food handlers should trim their nails and hair periodically, do not encourage Or practice unhygienic habits while handling food. 10.2.5 Persons working directly with and handling raw materials o food products shall maintain high standards of personal cleanliness at all times. In particular: a) they shall not smoke, spit; eat O drink in areas O rooms where raw materials and food products are handled or stored; b) wash their hands at least each time work is resumed and whenever contamination of their hands has occurred; e-g. after coughing / sneezing, visiting toilet, using telephone, smoking etc_ avoid certain hand habits e-g. scratching nose, running finger through hair; rubbing eyes, ears and mouth; scratching beard, scratching parts of bodies etc - that are potentially hazardous when associated with handling food products, and might lead to food contamination through the transfer of bacteria from the employee to product during its preparation_ When unavoidable, hands should be effectively washed before resuming work after such actions_

10 · 3 Visitors 10.3.1 Generally visitors should be discouraged from going inside the food handling areas. Proper care has to be taken to ensure that food safety & hygiene is not getting compromised due to visitors in the floor area_ 10.3.2 The Food Business shall ensure that visitors to its food manufacturing, cooking, preparation, storage or handling areas must wherever appropriate, wear protective clothing, footwear and adhere to the other personal hygiene provisions envisaged in this section.

11 · PRODUCT INFORMATIONAND CONSUMER AWARNESS All packaged food products shall carry a label and requisite information as per provisions of Food Safety and Standards Act, 2006 and Regulations made there under so as to ensure that adequate and accessible information is available to the each 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 o batch can be easily traced and recalled if necessary:

12 · TRAINING 12.1 The Food Business shall ensure that all food handlers are aware of their role and responsibility in protecting food from contamination O deterioration. Food handlers shall have the necessary knowledge and skills which are relevant to food processing manufacturing, packing, storing and serving So as to ensure the food safety and food quality 12.2 The Food Business shall ensure that all the food 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. 12.3 Periodic assessments of the effectiveness of training, awareness of safety requirements and competency level shall be made, as well as routine supervision and checks to ensure that food hygiene and food safety procedures are being carried out effectively: 12.4 Training programmes shall be routinely reviewed and updated wherever necessary:

7 · Disinfectants and similar substances used shall be used in such a way that they do not have any adverse effects on the machinery, equipment, raw materials and dairy products kept : at the dairy establishment They shall be in clearly identifiable containers bearing labels with instructions for their use and their use shall be followed by thorough rinsing of such instruments and working equipment with potable water; unless supplier's instructions indicate otherwise.

1 · General Requirements: 1.1 No Objection Certificate to be obtained from local Authority before grant of license.

2 · Location of Premises: Such establishments / Slaughter Houses should be linked to a meat market located away from Vegetable, fish or other food markets and shall be free from undesirable odour; smoke, dust Or other contaminants The premises shall be located at elevated level in sanitary place.

3 · Premise requirements: 3.1 The slaughter house shall have a reception arealanimal holding yard/resting yard, lairage, slaughter hall, side halls for hide collection, paunch collection, offals collection, and separation, holding room for suspected/ condemned carcass, by-product harvesting, refrigeration room/cold room etc. 3.2 Every such establishment Slaughter House shall make separate provision in the slaughter hall for the slaughter of different species which are proposed to be slaughtered (like large animal viz; Cattle and Buffalo, Pigs and small animals like Sheep & Goat) and for different methods of slaughter (like Halal, Jewish and Jhatka). After every type of operation the slaughter house shall be cleaned, washed wipedldried and sanitized thoroughly: 3.3 The slaughter house shall have separation between clean and dirty sections and shall be so organized that from the introduction of a live animal into the slaughter house up to the emergence of meat and offal classed as fit for human consumption there shall be a continuous forward movement without any possibility ofreversal, intersection or overlapping between the live animal meat, and between meat and bye products O waste_

3 · 4 The reception arealanimal holding yard/ resting yard shall have facilities for watering and examining animals before they are sent t0 holding pens/lairage. Animals suspected of contagious Or infectious diseases shall be segregated and kept in separate isolation pens which shall also be provided with arrangements for watering and feeding A fter confirmation for any notifiable disease, the designated Veterinary Authority shall notify the disease as per the existing procedures The resting yard must have overhead protective shelter (This is not mandatory for registration category) 3.5 The lairage shall be adequate in size for the number of animals to be laired. 3.6 Separate space shall be provided for stunning (Wherever applicable), for collection of blood and for dressing of the carcasses_ The slaughtering of an animal shall not be done in the sight of other animals_ The dressing of the carcass shall not be done on the floor: Suitable hoists will be provided to hang the carcass before it is eviscerated. 3.7 All the floors in lairage, slaughter halls, work rooms, hanging rooms shall be of impervious and non- slippery material: 3.8 The internal walls will be paved with impervious glazed tiles up to meter height in case of poultry and small ruminant animals and 5 meter height in case of large ruminant animals The walls and floors should be epoxy coated so as to avoid accumulation/absorption of dust; blood/meat particles, microbial/fungal growth. 3.9 Ceiling Or roofs shall be so constructed and finished so as to minimise condensation, mould development, flaking and accumulation of dirt 3.10 Suitable and sufficient accommodation shall be provided for segregation, storage and disposal of condemned meat_ 3.11 The establishments Slaughter Houses shall be so constructed and maintained as to permit hygienic production: 3.12 Windows, doors and other openings suited to screening shall be fly proof: All doors shall have strong springs S0 that they may close automatically 3.13 All operations in connection with the preparation Or packing ofmeat meat food products shall be carried out under hygienic conditions No portion of the establishments Slaughter Houses premises shall ever be used for living or sleeping purposes unless it is separated from the factory by a wall. 3.14 There shall be efficient drainage and plumbing systems and all drains and gutters shall be properly and permanently installed: There shall be provision for the disposal of refuse: 3.15 The drainage system for blood shall either be underground with facility for easy cleaning O a portable receptacle with lid. All drainages will have traps and screens so as to prevent entry of scavengers like rats, mice, vermin etc_ 3.16 The rooms and compartments where edible products are handled shall be separate and distinct from the rooms and compartments for inedible products 3.17 Suitable and separate space shall be provided for the storage of hides and skins. This room shall have a separate exit: 3.18 A constant and sufficient supply of clean potable cold water with pressure hose pipes and supply of hot water should be made available in the slaughter hall during working hours_ 3.19 Suitable and sufficient facilities shall be provided for persons working in the slaughter house for changing their clothes and cleaning their footwear; and cleaning their hands before entering rooms used for the preparation and storage of meat 3.20 Provision for latrines, toilets and change rooms will be made Sufficient number of latrines, urinals washbasins and bathrooms for each sex shall be provided. 3.21 Suitable and sufficient facilities shall be provided in convenient places within the slaughter house for the sterilisation of knives and sharpner (mushtala) and other equipment used in the slaughter house. The knives and sharpner (mushtala) shall be of stainless steel only: 3.22 Whenever cooking is done on open fire, chimneys shall be provided for removal of smoke and soot. 3.23 Whenever the dressed meat is not used up for the preparation of meat food products and some portion has to be stored without further immediate processing, such storage shall be in a room maintained at 0' C to 2*C.

3 · 24All slaughter house refuse and waste materials will be suitably processed to prepare animal bye products or dumped in pits that are suitably covered so as to prevent its access to scavengers For large slaughter houses, suitable provision of Effuent Treatment Plant will be made_ 3.25 In case of small slaughter houses, waste material should be composted which can be used for manure purpose and in case of large slaughter houses, waste material should be rendered (cooked) in a rendering plant to produce meat; bone meal and inedible fats. 3.26 Suitable and sufficient facilities shall be provided for the isolation of meat requiring further examination by the authorised veterinary officer in a suitable laboratory within the premises of the slaughter house)_ 3.27 Consistent with the size of the factory and volume and variety of meat food products manufactured, laboratory shall be provided, equipped and staffed with qualified (chemist/analyst and Veterinary Microbiologist) and trained personnel: The licensing authority shall accord approval of the laboratory after inspection. 3.28 The Chemistlanalyst shall have passed graduation with Chemistry as one subject and the. Veterinary Microbiologist shall be a qualified veterinarian with two years of experience in Meat analysis or having degree of Master in Veterinary Public Health with specialization in Meat Hygiene. 3.29.Adequate natural or artificial lighting should be provided throughout the abattoir/ meat processing unit Where appropriate, the lighting should not alter colours and the intensity should not be less than 540 Lux (50 foot candles at all inspection points, 220 Lux (20 foot candles) in work rooms and 110 Lux (10 foot candles in other areas_ Light bulbs and fixtures suspended over meat in any stage ofproduction should be of safety type and protected to prevent contamination of meat in case of breakage. As far as possible meat inspection shall be carried out in day light. Every abattoir shall be provided with well distributed artificial light:

5 · Equipment & Machinery: 5.1 The equipment and fittings in slaughter hall except for chopping blocks, cutting boards and brooms, 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_ 5.2 No vessel. container or other equipment, the use of which is likely to cause metallic contamination injurious to health shall be employed in the preparation, packing Or storage of meat food products (Copper or brass vessels shall always be heavily lined. No iron O galvanised iron shall come in contact with meat food products).

6 · Personnel Hygiene: 6.1 No person suffering from infectious O contagious diseases shall be allowed to work in the factory: Arrangements shall be made to get the factory staff medically examined at such intervals as the licensing authority deems fit, to ensure that they are free from infectious, contagious and other diseases. A record of these examinations signed by a registered medical practitioner shall be maintained for inspection. 6.2 The staff shall be inoculated against the enteric group of diseases and a certificate thereof shall be kept for inspection. 6.3 In case of an epidemic, all workers should be inoculated or vaccinated: 6.4 The workers working in processing and preparation shall be provided with proper aprons and head wears which shall be clean. The management shall ensure that all workers are neat; clean and tidy a Animal Welfare Animal welfare is a major concern in meat production. It is essential that animals be reared, handled, transported, and slaughtered using humane practices. A healthy and peaceful animal is an essential requirement for hygienic slaughter and safety of the meat product Careful handling of animals during loading / unloading, transportation and at slaughtering helps in improving the quality of meat and reduction in losses in the value of the carcass/meat: 1. Pre Slaughter Handling ofAnimal: Livestock are transported en masse from the farm to the slaughterhouse, a process called "live export" . Depending on its length and circumstances, this exerts stress and injuries on the animals and some may die en route. Apart from being inhumane, unnecessary stress in transport may adversely affect the quality of the meat In particular, the muscles of stressed animals are low in water and glycogen, and their pH fails to attain acidic values.

1 · 1 Only healthy animals in good condition shall be transported unless they are meant for emergency slaughter: These animals should be certified by a qualified veterinary inspector for freedom from infectious diseases and ecto- parasitic diseases and their fitness to undertake the journey: 1.2 When animals are to be transported from endemic areas of a disease to non-endemic areas, the animals should be given protective vaccination and kept in quarantine for 30 days; before transportation_ 1.3 Female animals in advanced stages of pregnancy shall not be transported. 1.4 When transporting large animals particularly bearsbulls, special arrangements by providing suitable partitions should be made to protect the animals from infighting: Similar arrangements should also be made to protect the young ones from being crushed when they are transported. 1.5 To avoid exhaustion, the animals shall be given humane treatment and care during transportation. The animals shall not be bound or chained during transit and space provided for them shall be large enough to stand O lie_ 1.6 An attendant along with first aid equipment shall accompany the animals in transit 1.7 Before loading, the animals should not be fed heavily: Only light feed may be allowed. For journeys less than 12 hours no feed need be carried but for longer journeys sufficient feed shall be carried to last during the journey: Watering facilities shall be provided at regular intervals 1.8 Light and heavy animals shall be separated by providing partitions; animals from different pens/sheds shall not be mixed during transportation. Male stock shall not be transported with female stock (adults). 1.9 All vehicles should be inspected for safety, suitability and cleanliness before loading the animals The floor and walls should be undamaged and there should be no nails O sharp projections which may injure the animals 1.10 The Vehicles should be thoroughly sprayed with suitable disinfectant before loading the animals. 1.11A layer of clean sand to cover the floor to a thickness ofnot less than 6 cm shall be provided. This layer of sand shall be moistened with water during the summer months. During hot months arrangements shall be made to sprinkle water on the animals at frequent intervals. In winter; a 2-cm layer of clean sand with another 6-cm layer of whole-straw shall be provided: 1.12 Animals when driven for loading or unloading shall never be struck with stick Driving could best be done by soft-rubber pipe. 1.13 If animals are to be transported in extreme cold or hot climate, it is preferable t0 transport them in covered Lorries on road so that they may not die Or get exhausted Or suffer from acute respiratory disease. Journey under such adverse climate shall be minimised. 1.14 Each consignment should bear a label showing the following particulars: a) Number and kind of the animals loaded; b) Name, address and telephone number; if any of the consignor; Name address and telephone number; if any, of the consignee; Instructions regarding feeding and watering: 2.0 Loading 2.1 Loading during extremes of temperatures shall be avoided. 2.2 Suitable ramp shall be provided for loading and unloading the animals. The floor of the ramp shall have cleats at intervals, so that animals do not slip as they climb or descend. The ramp shall be covered with straw to avoid slipping At any time of 'loading and unloading the vehicle shall be kept clean to avoid slipping of animals. Bale 2.3 In case of railway wagons when loading is done on the platform, the door ofthe wagon may be used as ramp. In such cases, bales or bags of hay; agricultural wastes etc. may be placed on the either side of the dropped door to prevent the animals from getting their legs between the sides of the wagons and platform. 3.0 Space Requirements 3.1 Overcrowding shall be avoided. Each animal shall have enough space to lie down:

3 · 2 Railway wagons shall not accommodate more animals than those specified in IS specifications 3.3 The speed of truck transporting animals shall not exceed 40 kilometres per hour; avoiding jerks and jolts. The truck shall not load any other merchandise and shall avoid unnecessary stops on the road: 3.4 Forjourneys, exceeding 12 hours, the animals shall be transported by railway Loading shall be done by evening: 4.0 Slaughter: Animals are slaughtered by being first stunned and then exsanguinated (bled out). Stunning can be effected through asphyxiating the animals with carbon dioxide, shooting them with a gun Or a captive bolt pistol, or shocking them with electric current:

4 · 1. Stunning: Stunning before slaughter should be mandatory: By inducing unconsciousness and insensibility, stunning can avoid and minimise reactions of fear and anxiety as well as pain, suffering and distress among the animals concerned. Stunning methods induce temporary loss of consciousness and rely on prompt and accurate sticking procedures to cause death: It is important that the equipment utilized for stunning and slaughter is maintained in good working condition and that all operators involved are well trained and have a positive attitude towards the welfare of animals. Electrical stunning consists of passing electricity through the brain to produce instantaneous insensibility: The following method of slaughter shall be considered humane: Mechanical stunning of cattle may be carried out by one of three methods; captive bolt stunning; mushroom head percussive stunning and pneumatic percussive stunning: For cattle, pneumatic stunning should be preferred and the optimum position is that the centre of the stunner should contact the animal at a point of intersection of lines drawn from the medial corners of the eyes and the base of the ears The best position for pigs is 0n the midline just above eye level, with the host directed down the line of the spinal cord: The optimum position for sheep and goat is behind the poll, aiming towards the angle of the jaw. If an animal shows signs of regaining consciousness after the initial stun, the animal must be immediately killed by the use of a captive bolt gun: (ii) Electrical stunning Electrical Head Stunners may be preferred for sheep and goat where both electrodes are placed on the head region. Water bath electrical stunning may be used for poultry birds. Alow and controlled voltage must be maintained so that the stunning will not damage the heart and brain Or cause physical disability and death to the animals. The minimum current level recommended for stunning are indicated in the table below:

5 · Precautions for animal welfare:

7 · Ante-mortem inspection (1) All animals shall be rested before slaughter and shall be subjected to ante-mortem examination and inspection well in advance of the time of slaughter (2) No animal which has been received into a slaughter hall for the purpose of being slaughtered shall be removed from the slaughter hall before being slaughtered except with the written consent of the Qualified Veterinary Doctor: An animal which, on inspection is found to be not fit for slaughter shall be marked as 'suspect" and kept separately. Each such animal shall be marked as "suspect only by or under the personal supervision of the Qualified Veterinary Doctor and the marking shall not be removed o obliterated except by the Qualified Veterinary Doctor himself: (3) An animal showing signs ofany disease at the time of ante-mortem inspection that would cause its carcass being ultimately condemned on post-mortem shall be marked as "condemned" and rejected: An animal declared as suspect' on ante-mortem inspection but which does not plainly show any disease or condition that would cause its entire carcass t0 be condemned shall maintain its identity as "suspect' until its carcass and all organs are finally inspected by the Qualified Veterinary Doctor: (5) No animal in a febrile condition shall be permitted for slaughter: No suspect animal shall be slaughtered until all other animals intended for slaughter on the same day have been slaughtered. All animals which, on ante-mortem inspection, show symptoms of railroad sickness, parturient paresis, rabies, tetanus O any other communicable diseases shall be marked as "condemned and disposed of in accordance with the provisions contained in sub paragraph (8) below. (6) Animals presented for slaughter and found in dying condition on the premises of a factory due to recent disease shall be marked as condemned' and disposed of as provided for condemned' animals_ Every animal which, upon examination, is found to show symptoms of 0r is suspected of being diseased Or animals declared as 'suspect shall at once be removed for treatment to such special pen and kept there for observation for such period as may be considered necessary to ascertain whether the animal is diseased or not

8 · Post-mortem inspection 1.A careful and detailed post-mortem examination and inspection of the carcasses and parts thereof of all animals slaughtered shall be made soon after slaughter: All organs and parts of the carcasses and blood to be used in the preparation of meat food products shall be held in such a manner as t0 preserve their identity till the completion of the post-mortem inspection so that they can be identified in the event of the carcasses being condemned. 2. Every carcass including all detached parts and organs thereof which show evidence of any condition which will render the meat O any part O organ unfit for human consumption and which for that reason may require subsequent inspection, shall be retained by the Qualified Veterinary Doctor: The identity of such carcass including the detached parts and organs thereof shall be maintained until the final inspection is completed. Retained carcasses, detached parts and organs thereof shall be maintained until the final inspection is completed. Retained carcasses, detached parts and organs thereof shall in no case be washed, trimmed or mutilated in any manner unless otherwise authorized by the Qualified Veterinary Doctor: 3. No air shall be blown by mouth into the tissues of any carcass Or part of a carcass. 4 Every carcass O part thereof which has been found to be unfit for human consumption shall be marked by the Qualified Veterinary Doctor as Inspected and condemned" _ 5.All such condemned carcasses, parts and organs thereof shall remain in the custody of the Qualified Veterinary Doctor pending disposal at or before the close of the day on which they are marked 'Inspected and condemned" in accordance with sub-paragraphs (11),(12) and (13) below_ 6. Carcasses, parts and the organs thereof found to be sound, wholesome, healthful and fit for human consumption shall be marked as Inspected and passed". 7 Carcasses found affected with anthrax before evisceration shall not be eviscerated but condemned and disposed of immediately in accordance with sub-paragraph (12) below: Any - part of a carcass contaminated with anthrax infected material through contact with soiled instruments O otherwise shall be immediately condemned and disposed of as provided in sub-paragraph (12) below 8. The portion ofthe slaughtering department including equipment; employees' boots and aprons, etc- contaminated by contact with anthrax material shall be cleaned and thoroughly disinfected immediately: 9 When on inspection only a portion of a carcass on account of slight bruises is decided to be condemned, either the bruised portion shall be removed immediately and disposed of in accordance with sub-paragraph (13) below O the carcass shall be retained and kept ' till such time it is chilled and the bruised portion removed and disposed of as provided above 10. Post-mortem inspection shall be a detailed one and shall cover all parts of the carcass, the viscera, lymph glands and all organs and glands. 11. The post-mortem inspection shall be in accordance with the general rules laid down for such inspection in public slaughter houses under the control of local bodies besides special instructions that may be issued from time to time by the licensing authority: 12. All condemned carcasses, organs O parts thereof shall be completely destroyed in the presence of the Qualified Veterinary Doctor by incineration O denatured, after being slashed freely with a knife, with crude carbolic acid, cresylic- disinfectant o any other prescribed agent unless such carcasses, organs O parts thereof are sterilized for the preparation of bone-cum-meat meal before leaving the slaughter house premises, subject to sub-paragraph (13) below 13. Carcasses, organs O parts thereof condemned on account of anthrax shall be disposed of either by (i) complete incineration Or (ii) thorough denaturing with prescribed denaturant in the manner prescribed in the foregoing paragraphs and also in accordance with the rules and regulations prescribed by the local authority: 14.Destruction of condemned carcasses, organs OT parts thereof shall be carried out under the direct supervision of the Qualified Veterinary Doctor: 15.If in the opinion of the Qualified Veterinary Doctor a carcass, organ O part thereof is to be held back for further detailed examination, the carcass, organ Or part concerned shall not be released till the examination in detail is completed by the Qualified Veterinary Doctor and it is declared thereafter by him as fit: When it is to be detained for detailed

2 · 9 The use of construction materials which cannot be adequately cleaned and disinfected such as wood, should be avoided unless its use would clearly not be a source of contamination, and 2.10 Office accommodation should be provided for the use of the meat inspection agency: 3. Sanitary Facilities:

3 · 1 Water Supply: 3.1.1. Supply of potable water under pressure should be available with facilities forits storage, where necessary for distribution, and with protection against contamination; 3.1.2. An supply ofhot potable water should be available at all times during working hours; Note This provision is intended to cover water for both cleaning purposes and the destruction of microorganisms (especially those pathogenic to man) on knives, utensils etc-, and coming into direct contact with meat. For cleaning purposes the temperature ofthe water should be 65 degree Celsius The hot water for disinfection purposes should be at 82 degree Celsius and dispensed in such way (e.g. in specially designed boxes near the working area) that blades of knives etc , can be submerged in the water for a contact time (no less than two minutes) Often this water supply is separate from other hot water supplies used for cleaning, hand washing etc. But if there is only one hot water supply the term "adequate' should mean that even at times where large amounts of hot water is used (e.g: during cleaning operations) the water supply from any tap in the establishment should not be decreased; 3.1.3 Ice should be made from potable water and should be manufactured, handled and stored so as to protect it from contamination; and 3.1.4 Steam used in contact directly with meat should be produced from potable water and contain no substances which may be hazardous to health o may contaminate the food. 3.2 Effluent and Waste Disposal Meat processing unit should have an efficient effluent and waste disposal system All effluent lines (including sewer systems) should be large enough to carry peak loads and should be constructed in such a manner as to avoid contamination of potable water 'supplies Biological oxygen demand level shall be less than 1500,and for that an effluent treatment plant, if necessary may be installed. 3.3 Facilities for Storage of Waste and Inedible Material: Facilities should be provided for the storage of waste and inedible material prior to removal from the establishment: These facilities should be designed to prevent access to waste or inedible material by pests and to avoid contamination of food, potable water and equipment or building 3.4 Changing Facilities and Toilets. Suitable and conveniently located changing facilities and toilets should be provided in all establishments. Toilets should be so designed as to ensure hygienic removal of waste matter: These areas should be well lit and ventilated and should not open directly on to food handling areas. Hand washing facilities with warm O hot and cold water with suitable hygienic means of drying hands should be provided adjacent to toilets and in such position that the employee must pass them when returning to the processing area. Where hot and cold water are available, mixing taps should be provided. Where paper towels are used, a sufficient number of dispensers and receptacles should be provided near to each washing facility: Taps of non-hand operable type are preferable: Notices should be posted directing personnel to wash their hands after using the toilets_ 3.5 Hand Washing Facilities in Processing Areas= 3.5.1 Adequate and conveniently located facilities for hand washing and drying should be provided wherever the process demands. Where appropriate, facilities for hand disinfection should be provided The facilities should be furnished with properly trapped waste pipes leading to drains. 3.5.2 All rooms used for deboning, preparing, packing O other handling of meat should be equipped with adequate facilities for cleaning and disinfecting implements, conveniently located for the use of personnel during operations. These facilities are for use exclusively in the cleaning and disinfection of knives, steels, cleavers, saws and other implements. 3.5.3 All facilities for cleaning and disinfecting implements should be of such nature and sizes as to permit proper cleaning and disinfection of implements These facilities should be constructed of corrosion resistant materials and should be capable of being easily cleaned. 3.5.4All facilities for 'cleaning and disinfecting of implements should be fitted with suitable means of supplying hot water in sufficient quantity at all times while meat is being handled in that part of the Meat Processing Unit:

3 · 5.5 Lighting Adequate natural or artificial lighting should be provided throughout the meat processing unit. Where appropriate, the lighting should not alter colours and the intensity should not be less than 540 Lux 50 foot candles) at all inspection points: 220 Lux (20 foot candles) in work rooms 110 Lux (10 foot candles_ in other areas _ Light bulbs and fixtures suspended over meat in any stage of production should be of safety type and protected to prevent contamination of meat in case of breakage_ 3.6 Ventilation Ventilation should be provided to prevent excessive heat, steam condensation, dust and to remove contaminated air: The direction of the air flow should never be from a dirty area to clean area: Ventilation openings should be provided with an insect screen O other protective enclosure of non-corrodible material. Screens should be easily removable for cleaning:

4 · Equipment and Utensils 4.1 Materials AlL equipments, implements and utensils used in establishments which come into contact with exposed meat and meat products should present a smooth impervious surface and be resistant to corrosion and should be made of material which is non-toxic, does not transmit odour Or taste, is free from pits and crevices, is non-absorbent and capable of withstanding repeated exposure to normal cleaning and disinfection. Such equipment should be so constructed that they may be easily cleaned_

4 · 2 Sanitary Design, Construction and Installation: 4.2.1 All equipments and utensils should be so designed and constructed as to prevent hygiene hazards and permits easy and thorough cleaning and disinfection and where practicable be visible for inspection. Stationary equipment should be installed in such a manner as t0 permit easy access and thorough cleaning: 4.2.2 Containers for inedible material and waste should be leak proof, constructed of non-corrosive metal or other suitable impervious materials which should be easy to clean or disposable and where appropriate, able to be closed securely; and 4.2.3 All refrigerated spaces should be equipped with temperature measurement O recording devices 4.3 Equipment Identification Equipment and utensils used for inedible material or waste should be so identified and should not be used for edible products.

5 · Hygiene Requirements 5.1 Maintenance_ The buildings, rooms, equipment and all other physical facilities of the meat processing unit, including drains, should be maintained in good repair and in orderly condition. Except for rooms where meat processing or cleaning operations are performed, they should be free from steam; vapour and surplus water 5.2 Cleaning and Disinfection Cleaning and disinfection should meet the following requirements (i) Amenities provided for the use of employee and the inspection service including changing facilities, toilets and the inspection office space should be kept clean at all times (ii) If rooms, intended and most of the time used for the handling, preparation, processing, packaging on storage of meat; are used for any other food preparation purposes, then cleaning and disinfection are necessary immediately before and after such use (iii) The temperature in rooms for boning out and trimming should be controlled and held suitably low, unless cleaning of equipment and utensils are carried out at least every four hours; (iv) To prevent contamination of meat, all equipments, implements, tables, utensils including knives, cleaves knife pouches, saws, mechanical instruments and containers should be cleaned at frequent intervals during the day and immediately cleaned and disinfected whenever they: come into contact with diseased material, infective material Or otherwise become contaminated. They shall also be cleaned and disinfected at the conclusion of each working day: Ifany skip O trolley o any container used in a department where edible material is handled, enters an area where inedible material is handled it should be cleaned and disinfected immediately before re-entering the edible department:

6 · Pest Control

6 · 1 There should be an effective and continuous programme for the control of insects, birds, rodents or other vermin: Meat processing unit and surrounding areas should be regularly examined for evidence of infestation. 6.2 Should pests gain entrance to the meat processing unit O surrounding areas, eradication measures should be instituted. Control measures involving treatment with physical or chemical or biological agents should only be undertaken by 0 under direct supervision of personnel who have thorough understanding of the potential hazards to health resulting from the use of these agents, including those which may arise from residues retained in the product: Such measures should be carried out in accordance with the recommendation of the official agency having jurisdiction and with the full knowledge of its inspector; and 6.3 Pesticides should only be employed if other precautionary methods cannot be used effectively. Only pesticides approved for use in the meat processing unit by competent authority should be used and the greatest care should be exercised to prevent any contamination of the meat equipment O 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. 6.4 Handling and Storage of Hazardous substances Pesticides or other substance which may represent a hazard should be labelled with a warning about their toxicity and use. Except as required for purpose of hygiene such substance which may contaminate meat packing material and ingredients should be handled and stored in part of the meat processing unit which is not used for preparation, processing, handling, packing O storage of meat They should be handled and dispensed only by authorised and properly trained personnel_ Extreme care should be taken to avoid contamination of meat However; materials employed in the construction and maintenance of an establishment may be used at any time with the approval of Food Safety Officer: 6.5 Personal Effects and Clothing Personal effects and clothing should not be deposited in meat handling areas_ 6.6 Maintenance Tools Cleaning and maintenance tools and products should not be stored in meat handling area_

7 · . Personnel Hygiene and Health Requirements 7.1 Medical examination Persons who come into contact with meat in the course of their work should have a medical examination prior to their employment Medical examination of a meat handler shall be carried out routinely and when clinically or epidemiologically indicated,at least once in 12 months. 7.2 Communicable Diseases The management should take care to ensure that no person, while known or suspected to be suffering from; Or to be a carrier of a disease likely to be transmitted through meat O while afflicted with infected wounds, skin infections, sores Or with diarrhoea, is permitted to work in any area in any capacity in which there is any likelihood of such a person directly O indirectly contaminating meat with pathogenic microorganisms Any person so affected should immediately report to the management that he is ill.

7 · 3 Injuries Any person who is cut Or injured should discontinue working with meat and until he is suitably bandaged should not be engaged in any meat processing unit in the preparation, handling, packing O transportation of meat. No person working in any meat processing unit should wear exposed bandage unless the bandage is completely protected by water proof covering which is conspicuous in colour and is of such nature that it cannot become accidentally detached. first aid facilities should be provided for this purpose: 7.4 Washing of Hands Every person engaged in a meat handling area should wash his hands frequently and thoroughly with a suitable hand cleaning preparation under running potable water while on duty Hands shouldalways be washed before commencing work, immediately after using the toilets, after handling contaminated material and whenever else necessary. A fter handling diseased or suspect materials hands should be washed and disinfected immediately. Notices requiring hand-washing should be displayed.

8 · Personnel Cleanliness: 8.1 Every person engaged in an area in meat processing unit where meat is handled should maintain a high degree of personnel cleanliness while on duty, and should at all times while so engaged wear suitable protective clothing including head covering and foot wear; all of which should be washed unless designed to be disposed and which should be maintained in a clean condition consistent with the nature of the work in which the person is engaged 8.2 Aprons and similar items should not be washed on the floor; and 8.3 Such items should not be left on equipment in the working area: 8.4 Personal Behavior Any behavior which can potentially contaminate the meat such as eating, use of tobacco_ chewing, spitting, should be prohibited in any part of meat processing unit used for the preparation, handling; packaging or transportation of meat 8.5 Visitors: Every person who visits an area in any meat processing unit where meat is handled should wear clean protective clothing and head cover: b) Sanitary &Hygienic Requirements for the Retail Meat Shops For ensuring the hygiene and safety of meat being sold at retail meat shops, the following requirements should be followed under the supervision of the qualified Veterinary staff. 1. Location of Meat Shop 1. The meat shop sale outlet should preferably be a unit of meat market located away from Vegetable, fish or other food markets and shall be free from undesirable odour; smoke, dust or other contaminants. Wherever a meat market is not available, individual meat shop can be set up considering the above factors, which have a direct bearing O the hygiene conditions of the premises and health of consumers_ (a) The minimum distance between the licensed meat shop and any place of worship should not be less than 50 meters; (b) The condition of 100 meters distance will apply in case the premises situated directly opposite to the entry gate of religious place of any community 2.All the meat shops located in the vicinity of religious places shall be fitted with black glass doors, which must be kept closed all times except in case of entry or exit: It must be the responsibility of the meat shop owners to maintain a high standard of hygiene not only inside the shops; but also in the way leading to the shops road pavements Or other adjoining place, particularly for insanitary materials originating from the meat business for example, blood, part of offal, meat scraps etc_

2 · Size of Meat Shops 2.1 Considering the constraints of commercial space in residential areas in concerned Panchayats / Municipalities the size of meat shops - may vary according to the size of business and activities being carried out there in the meat shops. 2.2 The height of shop in all above categories of meat shops should be not less than 3 meters, while in case of air- conditioned meat shops; it should not be less than 2.5 meters.

3 · . Premises 3.01 The premises shall be structurally sound. The walls up to the height of minimum 5 feet from the floor level shall be made of impervious concrete material (e.g: glazed tiles or hygienic panels, etc_ for easy washing and cleaning purposes

3 · 02 The floor should be made of impervious and non-slippery materials with a slope for easy cleaning and removal of filth; waste and dirty water: The slope = of the floor shall not be less than 5 cm. for a floor of 3 meters_ 3.03 All the fittings in the stall should be of non-corroding and non-rusting type. 3.04 All processing tables, racks, shelves, boards, etc. shall have zinclaluminium/stainless steel/marble-granite top to facilitate proper cleaning: 3.05 A sign board indicating the type of meat sold shall be displayed prominently Nothing else but meat should be sold at the premises_ 3.06 The premises should have provision of sewer connection for drainage of wastewater: 3.07 There should be provision of continuous supply of potable water inside the premises. In case the water supply is from bore well the arrangement for softening of water for making the same potable shall be made in the premises and intermittent store arrangement should be made 3.08 The door of the shop should be of self-closing type. The door of the shop should be of dark glass top and be kept closed No carcasses should be kept in a manner SO as to be seen by the public from outside_

4 · Ventilation 4.01 The meat shop should be ventilated with facility of cross ventilation and may be provided with at-least one electric fan and one exhaust fan_ 4.02 The rails and hanging hooks, if provided for hanging carcasses, should be of non-corrosive metal The non- corrosive hanging hooks for carcasses shall be 30 cm. apart and the distance between rails shall be 60 to 70 cm. depending upon the size of animals slaughtered and carcasses hanged

5 · Equipment and Accessories 5.01 The meat shop should have suitable arrangement for fly proofing in the form of air-curtains, flytraps, etc_ 5.02 It should have display cabinet type refrigerator of size for maintaining a temperature of 4 to 8 degrees C. Or freezing cabinet if the meat is to be stored for more than 48 hours_ 5.03 The weighing scales used shall be of a type which obviates unnecessary handling and contamination and the plate sketch of the scale shall be made of stainless steel or nickel coated 5.04 The knives, tools and hooks used shall be made of stainless steel. Sufficient cupboards O racks should be for storing knives, hooks, clothes and other equipments 5.05 There should be a provision of geysers in all the meat shops - to have hot water at a temperature not less than 82 degree C to clean the premises and equipment used in meat shop: 5.06 Washbasin made of stainless steel porcelain shall be provided with liquid soap dispenser OT other soap and nail brush for thorough cleaning of hands. 5.07 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; which is solid enough and should not contaminate the meat: 5.08 A waste bin with a pedal operated cover shall be provided in the premises for collection of waste material.

6 · Transportation 6.01 The transportation of carcasses from the slaughter house to the premises shall be done under hygienic conditions in boxes of adequate size linked with zinclaluminium/stainless steel or wire gauze meat safes, which must be washed daily: 6.02 The transportation of carcasses from the slaughter house to the meat shops should be done in insulated refrigerated vans. Under no circumstances, carcasses will be transported in vehicles used for commuting of human beings, Or in an exposed condition

7 · Pest Control

7 · 01 The meat shop should have an effective and continuous programme for control of insects, rodents Or other vermin within the premises_ The surrounding area of the shop should also be free from insects, birds, rodents and other vermin:

7 · 02 The pest control measures adopted by the owner of shop should be kept as record in the premises to be shown to any officer of the concerned Panchayats Municipalities responsible for local administration/Corporation at the time of inspection_ 7.03 Chlorinated hydrocarbons, organo-phosphorus compounds and synthetic perithroids, rodenticides etc should neither be used as pesticide nor shall be stored at the meat shop: 7.04 No live animals or birds should be allowed inside or adjacent to the meat shops_

8 · Personnel Hygiene 8.01.Every person employed for meat handling at the meat shop: shall be medically examined annually by a authorized registered medical practitioner and examination shall include examination of sputum and X-ray of the chest for tuberculosis. The medical examination shall also include examination of stool for protozoal and helminthic infestations for those parasites, which are transmitted by ingestion, and also for the presence of enteropathogenic Escherichia coli, Salmonella, Shigella spieces and Vibrio cholera 8.02.Acertificate records of medical fitness of all workers handling meat should bekept as a record in the premises to be shown to any officer of the concerned Panchayats_ Municipalities responsible for local administration Corporation at the time of inspection. 8.03 No worker suspected to be suffering from fever; vomiting, diarrhoea, typhoid, dysentery o boils, cuts and sores and ulcers (however small) shall be permitted to work in the meat shops: 8.04 All the workers of the meat shop shall keep their finger nails short and clean and wash theirhands with soap O detergent andhot water before commencement of work and after each absence, especially after using sanitary conveniences_ 8.05. Eating, spitting, nose cleaning Or the use of tobacco in any form O chewing betel leaves shall be prohibited within the premises of meat shop processing, packing and storage area of the unit "No smoking and "No Spitting "boards shall be prominently displayed in the shop: 9. Sanitary Practices 9.01 The chopping block should be sanitized daily by covering its top with sea-salt, after cleaning it with hot water at close of business activity 9.02 The floor should be washed with appropriate disinfectant / detergent sanitizer at the start and close of the business each working day. 9.03 There should be high standard of cleanliness and tidiness in the working area of shop with no organic Or other material lying on the floor 9.04 The refrigerated / freezing cabinet should be regularly cleaned and well maintained. 9.05 Slaughtering of animal birds inside the shop premises should be strictly prohibited: 9.06 The carcasses shall not be allowed to be covered with wet-clothes 9.07 Wholesome meat obtained from the authorized slaughter house shall only be sold at the meat shops and a record thereof shall be kept in the premises to be shown to any officer of the concerned Panchayats _ Municipalities responsible for local administration Corporation at the time of inspection. 9.08 Waste bins should be emptied, transported for disposal as per the arrangements made by the concerned Panchayats Municipalities and waste bin dhalau burial pits) shall be treated daily with a disinfectant. 9.09 The premises shall not be used for residential purposes nor it shall communicate with any residential quarter: No personal belonging like clothing, bedding, shoes etc_ shall be kept in the premises_ Only dressed carcasses of clean meat shall be stored at the premises_ 9.10 Hides, skins, hoofs, heads and unclean gut will not be allowed to be stored in the premises at any time_ 9.11 The chopping instruments should be cleaned with hot water at a temperature of 82 degree €. 9.12 The preparation of food of any type inside the meat sale outlet should be strictly prohibited 9.13 The meat obtained from unauthorized sources or unstamped meat is liable to be confiscated and destroyed. 9.14 Waste of the meat shop to be disposed of packed in heavy polythene bags in dhalaos (burial pits).

10 · Other Requirements 10.01 The prepared meat shall be packed in waxed paper and then placed in polyethylene bags ' or "packed directly in bags made of food grade plastics. 10.02 Failure to comply with any of these instructions may entail legal action against the defaulters, and even result in cancellation of license by the appropriate authority of the concerned Panchayats/Municipalities/Corporation. 10.03 No Objection Certificate from law and order point of view to be obtained from police department or the concerned Panchayats/Municipalities/Corporation before grant of license for buffalo meat and pork shop: 10.04 The concerned Panchayats/Municipalities responsible for local administration in the country shall appoint qualified Veterinary staff for the meat inspection (Ante mortem and Post mortem inspection) or if regular staff cannot be made available O deployed for the purpose shall make contractual arrangements for availing the services of qualified Veterinary staff for meat inspection available with the Animal Husbandry Depts. of the concerned state/UT in the country: 10.05 Retail meat shop license shall be granted subject to fulfillment of all the above technical and administrative instructions in relation t0 the trade

2 · Changing facilities: Facilities for staff to change their clothes, where necessary must be provided.

1 · Cleaning Food areas and equipment between different tasks, especially after handling raw food shall be cleaned. The surface shall be thoroughly cleaned in case if somebody spills food water drink systematic cleaning schedule and instructions has to be developed by the FBO. Food handlers should strictly follow the systematic cleaning schedule to make sure that surfaces and equipment are cleaned when they - need to be_ The schedule should include: what needs t0 be cleaned how often it needs to be cleaned how the cleaning should be done Cleaning instructions should indicate: what cleaning products should be used how the products should be stored away from raw, cooked, packed food) and used how much they should be used or diluted how long that should be left in contact with the surface (following the manufacturer's instructions)

2 · Raw materials

1 · Raw materials shall be purchased from reliable and known dealers and checked for visible deterioration & off- odour: 2. There should be no physical hazards and foreign body contamination. 1_ Raw paste, sauces etc. should be stored in properly covered containers made of food grade material and checked regularly for fungal growth, deterioration etc.

3 · Cooking (a) The preparation/ processing/ cooking should be adequate to eliminate and reduce hazards to an acceptable level which might have been introduced at the raw food level: b The preparation/ processing/ cooking methods should ensure that the foods are not re- contaminated. The preparation/ processing/ cooking of veg: & non-veg: products should be segregated. (d Whenever cooking or reheating of food is done, it should be hot all the way through, It is especially important to make sure that food is cooked thoroughly: Re-use of cooking il should be avoided Food hot held at 60*c and cooled at 21*c within 2 hrs or cooled to 58c in 4 hours and thereafter refrigerated might be reheated. Reheated food must reach a minimum internal temperature of 749C.When using microwave to reheat, food must reach a minimum temperature of 74*Cand stayed covered for 5 mins to allow the temperature to equilibrate. (h) Reheat food quickly in ovens, steamer; microwave oven andlor on top of range in a steam kettle. Never reheat food on a steam table, in a bain marie, in a bun drawer and/or under a heat lamp: (j) In case of reheating of oil use maximum three times to avoid the formation of trans fat. Itis ideal to use once if possible_

5 · Cross-contamination

3 · Street shoes inside the food preparation area should not be worn while handling preparing food: 4 Food handlers should ensure careful food handling protect food from environmental exposure_ 5. Food handlesr should not handle soiled currency notes to avoid cross contamination_

1 · Cut fruits/salads, fresh juices and beverages

2 · Confectionery products (1) Prepared confectionery products should be kept in airtight containers and displayed hygienically: (2) Cream to be used should be stored covered under refrigeration. (3) Finished products should be refrigerated with proper labels indicating date of expiry: Products should be properly wrapped/ packaged after proper cooling: 3. Meat; poultry fish products (1) Non veg: products/raw materials should be purchased (chilled products temperature should be at 50C Or below and frozen products at -18 deg C or below) from authorized/ licensed slaughter houses/vendors. (2) Processing area should be cleaned and disinfected promptly: (3) Preparation and processing of meat; poultry and marine products should be separate. Non-veg: products are washed with potable water before use. (5) Non-veg: products are cooked thoroughly (core temperature 750 C) for at least 15 seconds or an effective timeltemperature control e.g. 65 OC for 10 minutes, 70 OC for 2 minutes. Non-veg: products should be stored covered in refrigerator below the veg: products Raw and cooked products should be stored physically separated with cooked products at the top. (8 All refuselwaste should be promptly removed from preparation area

4 · Water based chutneys, sauces etc_ (1) All fruits/vegetables should be washed properly before processing: (2) Clean and disinfected chopping boards/grinding stonelmachine should be used. (3) Personal hygiene of food handlers need to be ensured. Water used in the chutneys should be safe and potable. (5) Only permitted food additives should be used, if required, and be added in recommended quantities only. Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/ texturel odour) Sauces and chutneys should be stored in glass/food grade plastic containers with proper lids. 8 Clean and intact containers should be used for storing sauces and chutneys. (9 Sauces and chutneys should be stored in refrigerator when not in use. (10) Perishableluncooked chutneys should be consumed immediately:

5 · Foods transported to point of sale from the point of cooking (1) Food should be reheated more than 740 € before consumption. (2) Food should be consumed or served for consumption within 4 hours of 'reheating:

6 · Foods with Gravy (1) Food products should not be stored at room temperature for more than 2 hours during display O sale:

7 · Fried Foods (1) Good quality branded oils/fats should be used for food preparation, frying etc. (2) Use packaged oil only. (3) Use of oils with high trans fats (like vanaspati) should be avoided as far as possible Re-heating and reuse of oil should be avoided as far as possible Avoid using leftover oil wherever possible_

9 · Thawing of Frozen Products Thawing-In Refrigerator Items being thawed should be labelled with defrost date to indicate the beginning of Znd shelf life. Thaw food at 58C or less_ Temperature controlled thawing is recommended for meat; poultry and fish. Any - other means of thawing apart from running water and microwave is not allowed. Thawing In Running Water Items being thawed should be labelled with date and time_ Thawing in running water advisable shellfish and seafood. Thawing in running water should not exceed 90 minutes. Ensure air break between tap and water: Use sanitized food grade container: Sink must not be used for other purposes during thawing After thawing, product must be used within 12 hours_ Cold running water (from mains) should be at 158C or less [FNo. 2-15015/30/2010]