BHOG Guidance Document

56 Pages·2017·5.59 MB·English

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ISS CL reco sarerv ano stanoanos

‘AUTHORITY OF INDIA
aspiring Trust, Assuring Safe & Nutritious Food

GUIDANCE DOCUMENT

FOR MAINTAINING FOOD SAFETY & HYGIENE

IN PLACES OF WORSHIP
Access to
Nutritionally
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Safe Food is
a Right of
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Preface

Food Safety and Standards Authority of ria
FSSA) is working to strengthen he food safety
and quality control systems by promoting good
manufacturing and ~glere orectices and
educating the food nandle’s bout appropriate
‘ocd handling practices wh ch are essertial to
ensurethe heelthandwelfare of thecorsumer.
=SSAl is engaging with the managements of
Places of Worship to help them implemen:
Food Safety Management Systems (FSM5) as
oneo’theServe Safe init atives.

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Inspiring Trust Assuring Safe & Nutritious Food

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Contents

BHO Introduction
Why Sate Serve Initiative in Places of Worship (FoW)
Legal Status

Pilot Project

Work shop on FSM

Rollout Pian

Food Safety Plan for the PoW

FSMS Compliance Schedule IV raquiraments
Process Control

Documantation - List of Formats

‘The 10 Basic Rules of Food Safely

Annexure 1 - Questionnaire

Annexure 2 - List ofTaine's.

Annexure 3-Training Plan

‘Annexure 4 ~ Abbreviations

Page No.
i

WHY

INITIATIVE Sa

IN POW? |
- abidaid
Cleanliness

area very important part of Indian society and svery dey

pprovimately 26 Gorelrdiane vitthe various Placezof Worship,

© The Places of worship including temples, gurdwaras are considered a¢
inmnartant stakeholders in the Serve Saf intiative af FSSAL as they have a
‘radkon of efferng food to tre devotessas Frasec and many ofthese places

ve faudinlarge nunnbers Wo bepalgeen,

* Food served in these places of worship is regerded a pure and s8cred
Hence food should be arepared ina clean and proper menner giving utmost
imortancetahyginre

© The camploxity of operations, quantity of food prepared and the lek of
‘rain ng and krowledae ofthe actual food handlers makes “he entire process
‘be categonizacas ahigh-skoperarion, especially asthe Impacto’ any food
safetyincident wouldbs felt ty largepapuiation sf people.

Under section 3(1) (n) of food Safety
and Standards (FSS) Act, 2006,
4a Food business has been defined as

‘Foad business means any undertaking whether for
profit or not and whether public or private, carrying out
any of the activities related to any stage of manufacture,

processing, packaging, storage, transportation,
distribution of food, import and includes food services,
catering services, sale of food or food ingredients’

‘Thus every pllgrim centre where Ptasad/ Foods get subuted falls uncer the
definiton of Food Business Cperatorand need tofollow hygiene ard sanitary
practicata: parFSSReculation,

Further, Part V of Schedule 4 of FSS (Licensing ard Registration of Food
Businesses) Fequlation, 2011 statesthat Food Service atreligious places where
food Is o¢ing handied, processed, manufactured, stored, dstibured and
‘ultimacely sold to the customers and the persons handling them should
conform ta the caritary and hygianie requtement, fed ciety measures and
other standa'dszs specie.

‘AD (EC)
change tis pic

© FSSAI cru FCA Maharashire supported AFST Mumba cep dang with

ICT, Mumtai to nitiate the °5M6 implenertation project at Sidchivinayak
“Temple, Mumbai

© The cope of the pinject at Sideh vinayak Tomple included FMS
imalementation to ensure procuct/Catering safery training and racstation /
Icensing of all vendors 1a the zemale premises, >racuct, pracessand quality
standardization, waste utlzaionoffrufs&vegetebiesandflowers,

© Vendor training programme with the support of the State FA wos
provdaé tozllthe vendorsin thetemple premises enthe beso food safety
and hygienic handlirg of focd, Steck rotation and FEFO, record keeping and
benefits of °SMS Implementation :0 the Fligms. This was followed by
iinalementation of V5 at Prasadalays Shirdi Sansthan,

‘The benefits of the Pilot Project were:

Successful implementation of FSMS in line with FSSAI requirements
Presad/ ood service Hygiene improvement

Greater awareness about food safety among the food handlers.