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GUIDANCE DOCUMENT FOOD SAFETY · PDF fileFood Industry Guide to implement GMP/GHP requirements ... Hazard Analysis

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    Food Industry Guide to implement GMP/GHP requirements


    Based on Schedule 4 of Food Safety & Standards (Licensing & Registration of

    Food Businesses) Regulation, 2011

    First Edition May, 2018

    Online available at


    It is to be noted that this guidance document does not intend to replace any legal provision

    of Food Safety & Standard Act, 2006 & regulations thereunder. Further, wherever the

    provision of this document conflicts with Schedule 4 of Food Safety &Standard (Licensing

    and Registration of Food Businesses) Regulation, 2011 or any other regulation under Food

    Safety & Standard Act, 2006 for that matter, the provision given in the Regulations shall


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    PREFACE Food Safety is best achieved when all the stakeholders join hands and contribute in tandem for this noble cause. Food Safety Management System (FSMS) Guidance Document for Fish and Fish Products is one such initiative, which we believe will go long way in ensuring the Fish and Fish Products, produced in India are manufactured with scientifically validated processes that ensures safety for the consumers.

    This document mainly contains pragmatic approaches which a business can

    adopt during manufacturing of fish and fish products. However, manufacturers

    may adopt higher stringent levels, depending on the needs. The use of this

    guidance is voluntary and food business operators may comply with the

    requirement of the Regulations according to other established best practices.

    It is important that food handlers involved in the Fish industry are trained

    appropriately to implement the good manufacturing practices and good

    hygiene practices to ensure food safety.

    We acknowledge the contribution of the experts from the technical panel of

    FSSAI along with CHIFSS (CII-HUL Initiative for Food sciences) team for

    developing this document.

    Pawan Agarwal CEO, FSSAI

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    Mr. Elias Sait Secretary General, SEAI, Kochi Mr. Abraham John Tharakan Director, All India Chilled and Frozen Food Processors Association, Kochi Dr Satyen Kumar Panda Senior Scientist, CIFT, Kochi

    Dr C. K. Murthy Joint Director of Fisheries, Dept. of Fisheries, Govt. of Karnataka (Retd) Mr. Ravindra Anant Sathe Independent Consultant, Fish Industry Ms. Surbhi Datta Counsellor Food Safety & Quality, CII FACE, Delhi Dr. Sujata Singh Assistant Director (Tech) FSMS, FSSAI

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    A. Introduction to Process..11


    I Establishment Design and Facilities.25

    1. Location and Surroundings

    2. Premises & Rooms Construction, design, layout, Internal structures & Fittings

    3. Equipment & containers for fish handling, monitoring and waste materials

    4. Facilities/Utilities

    II Establishment Control of Operation 36

    1. Receiving of incoming material

    2. Storage Food materials & packaging materials

    3. Fish and Fish products processing including pre-processing

    4. Allergen Management

    5. Packaging of fish and fish products and warehousing

    6. Rework & control of non-conforming products

    7. Transportation and distribution

    8. Food Traceability and Recall

    9. Quality Control

    III Establishment Maintenance & Sanitation..43

    1. Cleaning and Sanitation

    2. Maintenance

    3. Pest Control Systems

    4. Waste disposal management

    5. Others

    IV Establishment Personal Hygiene..48

    1. Health Status and Illness Injury

    2. Personal Cleanliness

    3. Personal Behavior

    4. Visitor Control

    V Establishment Product Information and Consumer Awareness.52

    1. Product information and Labelling

    2. Consumer awareness and complaint handling

    VI Establishment Training and Management53

    1. Awareness and Responsibilities

    2. Training Programmes

    3. Instruction and supervision

    4. Refresher training

    5. Management and Supervision

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    VII Establishment- Audit, Documentation and Record Keeping..55

    C. HACCP Implementation including Critical Control Points56

    1. Introduction to HACCP

    2. Process Flow Chart

    3. Hazard Analysis and Identification

    4. HACCP Plan

    Annexure 182

    Fish Poisoning Annexure 2 ..84

    Good Hygiene Practices at retail

    Good Hygiene Practices for Petty fish vendors/whole sellers Annexure 392

    GMP-GHP of fishing vessel

    GMP-GHP for fish landing site/harbour Annexure 496

    Template for various records and documents

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    List of Figures

    Fig No. Title

    1. Retail Shop- Display Units (Frozen or Chilled)

    2. External boundary wall to prevent un-authorized entry of pets/ animals, etc.

    3. Design and Layout

    4. Wall and pillar guards used to avoid daily wear and tear of the surfaces

    5. Equipment of SS

    6. Placement of Equipment for easy and effective cleaning

    7. Waste containers separately colored

    8. Drainage properly covered

    9. Changing Facility

    10. Adequate Intensity of light and covered fixtures

    11. Packaged Material Storage

    12. Receiving of Incoming material

    13. Handling of Fish and Fish Product

    14. Handling of Product during freezing

    15. Storage of Final product

    16. Cleaning of Conveyor

    17. Hand Dip and Foot Dip

    18. Pest Control Systems

    19. Keep no open drain inside the plant and Install covered drainage system inside the premises

    20. Cuts, wounds to be properly covered

    21. Proper Protective Clothing

    22. How to wash hands

    23. Touch free (hands free) taps at wash basins to avoid

    24. Automatic IPA hand sanitizer at entrance

    25. Auto Shoe cover dispenser

    26. Automatic hand- washing and foot cleaning system

    27. Provision of hand dryer for drying hands at entrance

    28. Usage of sanitizer (IPA) before going inside process

    29. Storage of personal hygiene clothing

    30. Lockers

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    Record No.

    Record Title

    1. Mandatory Performas

    1.1 Medical Fitness Certificate for Food handlers

    1.2 FORM E

    2. Recommendatory Performa

    2.1 Incoming Vehicle Inspection Record (Template)

    2.2 Incoming Raw Material (Ingredients) Inspection Checklist

    2.3 Glass & Brittle Plastic Monitoring record

    2.4 Knife/ Other Utensil Monitoring record

    2.5 Product Release Record

    2.6 Operation Log Sheet

    2.7 Rework Record

    2.8 Non-conforming Material/Product

    2.9 Outgoing Vehicle Inspection Record

    2.10 Product Identification & Traceability

    2.11 Product Recall record

    2.12 Product Recall- Mock Drill report

    2.13 Chlorination Register

    2.14 Equipment Breakdown Maintenance report

    2.15 List of Monitoring & Measuring Devices and Records of Calibration

    2.16 Preventive Maintenance Schedule

    2.17 Preventive Maintenance Record

    2.18 Fire extinguishers inspection record

    2.19 Pest Management Plan

    2.20 Pest Monitoring record

    2.21 Pest O Flash Cleaning Record

    2.22 Waste Disposal Record

    2.23 Monitoring of personnel hygiene

    2.24 Visitor Record

    2.25 Product Information

    2.26 Customer/ Consumer Complaint Log

    2.27 Determination of Customer Satisfaction

    2.28 Training Calendar

    2.29 Training Need Identification

    2.30 Training Record

    2.31 Training Effectiveness record

    2.32 Internal Audit Plan

    2.33 Internal Audit Schedule

    2.34 Internal Audit Observation & Non- conformance report

    2.35 Correction & Corrective Action report

    Templates of Records/ Documents should be available with the manufacturing facility.

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    ABBREVIATIONS COA Certificate of Analysis CCP Critical Control Point FEFO First Expiry First Out FIFO First In First Out FMFO First Manufactured First out FSMS Food Safety Management System GHP Good Hygiene Practice GMP Good Manufacturing Practice HACCP Hazard Analysis Critical Control Point ISO International Organization for Standardization MAP Modified Atmospheric Packaging QA Quality Assurance

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    SCOPE This FSMS Guidance Document addresses the food safety including related hazards and risks covering handling and processing of fish and fish products along with its storage, distribution and retail.

    GUIDANCE TO READ THE DOCUMENT This document is written with a purpose to guide small and medium fish handling and

    processing units, both existing and newly established businesses. The document has three

    main sections.

    The first section is an introduction on fish and fish products manufacturing process; with a

    process flow and a brief on relevance of main processing steps.

    The second section is the critical part of this document and it contains the guidance on all

    the steps throughout the food chain, related to basic food safety. Readers will also find

    some recommended practices which are

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