Sr. No.

Compliance Requirement

Water Supply

1

Ensure that only potable water is used as an ingredient in food processing and cooking.

2

Provide appropriate facilities for safe storage and distribution of potable water.

3

Ensure water used for food handling and washing is of such quality that it does not cause any hazard or contamination to food.

4

Clean water storage tanks periodically.

5

Maintain records of periodic cleaning of water storage tanks in a designated register.

6

Where non-potable water is used, restrict its use only to permitted purposes such as cleaning of equipment not coming into contact with food, steam production, firefighting and refrigeration equipment.

7

Ensure non-potable water does not create any direct or indirect risk of contamination to raw materials, dairy products or food products.

8

Ensure separate piping arrangements for non-potable water prevent its unintended use for potable-water purposes.

9

Clearly distinguish/identify non-potable water pipes from potable water pipes.

Cleaning of Utensils/Equipment

10

Provide adequate facilities for cleaning and disinfecting utensils and equipment.

11

Provide an adequate supply of hot and/or cold water, wherever required, for cleaning and disinfection.

Washing of Raw Material

12

Provide adequate facilities for washing raw food materials.

13

Ensure every sink/facility used for washing food has an adequate supply of hot and/or cold water, as required.

14

Keep raw-food washing facilities clean.

15

Disinfect raw-food washing facilities wherever necessary.

16

Preferably maintain separate sinks/facilities for washing raw food and do not use them for washing utensils or other purposes.

Ice and Steam

17

Ensure ice and steam coming into direct contact with food are made from potable water.

18

Ensure ice and steam comply with applicable potable-water requirements.

19

Produce, handle and store ice and steam in a manner that prevents contamination.

Drainage and Waste Disposal

20

Remove food waste and other waste materials periodically from food handling, cooking and manufacturing areas to prevent accumulation.

21

Provide an adequately sized refuse bin with a proper cover for collection of waste.

22

Preferably use refuse bins that can be opened without hand contact.

23

Empty and wash refuse bins daily using a disinfectant.

24

Ensure refuse bins are dried before reuse.

25

Ensure disposal of sewage and effluents complies with applicable Factory/Environment Pollution Control Board requirements.

26

Provide adequate drainage and waste-disposal systems and facilities.

27

Design and maintain drainage/waste-disposal systems to eliminate the risk of contamination of food and potable-water supplies.

28

Locate waste-storage areas so that they do not contaminate food processing/storage areas or the surrounding environment.

29

Store waste in covered containers.

30

Remove waste at regular intervals.

31

Ensure periodic disposal of refuse/waste is carried out as a mandatory practice.

32

Do not keep waste open anywhere inside the premises.

33

Dispose of waste in accordance with applicable local rules and regulations, including requirements relating to plastics and other environmentally harmful materials.

Personnel Facilities and Toilet

34

Provide suitable facilities for washing and drying hands before personnel handle food materials.

35

Provide wash basins with an adequate supply of hot and/or cold water, as appropriate.

36

Provide separate hygienically designed male and female lavatories.

37

Provide suitable changing facilities for personnel.

38

Locate personnel facilities so that they do not open directly into food processing, handling or storage areas.

39

Provide an adequate number of toilets based on the number of male and female employees.

40

Make personnel aware of cleanliness and hygiene requirements while handling food.

41

Keep rest and refreshment rooms separate from food processing and service areas.

42

Ensure rest/refreshment areas do not lead directly to food production, service or storage areas.

43

Display a Do's and Don'ts board for workers at a prominent location within the premises.

44

Ensure the displayed instructions are in English or the local language and are understandable to workers.

 Air Quality and Ventilation

45

Provide adequate natural and/or mechanical ventilation, as required.

46

Provide and maintain air filters/exhaust fans wherever required.

47

Design and maintain ventilation systems so that air does not flow from contaminated areas to clean areas.

 Lighting

48

Provide adequate natural or artificial lighting throughout the food establishment.

49

Ensure lighting enables employees/workers to carry out operations in a hygienic manner.

50

Protect lighting fixtures, wherever appropriate, to prevent food contamination from breakage of electrical fittings.