March 2019
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Food Safety Management System Guidance document for Milk and Milk Products. (Uploaded on: 14.03.2019)

• Guidance Document  size:( 2.72 MB)
• Format for sending comments / suggestions  size:( 0.21 MB)

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

A series of sector specific Food Safety Management System (FSMS) Guidance Documents have been developed/underdevelopment with the intent to provide implementation guidance to food businesses (especially the small and medium businesses) involved in manufacturing, packing, storage and transportation to ensure that critical food safety related aspects are addressed throughout the supply chain.

These documents are based on Schedule 4 of Food Safety & Standards (Licensing & Registration of Food Businesses) Regulation, 2011 and lay down general requirements on good hygienic practices to be followed by Food Business Operators & indicate practical approaches which a business should adopt to ensure food safety. The documents are recommendatory in nature and also provide the basic knowledge and criteria for implementation of Hazard Analysis and Critical Control Point (HACCP) system by the food businesses. Sample HACCP Plans have been taken from some established practising industries. These plans could be used as reference by the industry and modified or altered based on their operations.

Inspection checklists for Food Business Operator to audit their facility & operations are also included in these documents. The FBOs can evaluate themselves based on the indicative scoring. Also, these documents provide important templates and forms to facilitate the FBOs to maintain the records. These include mandatory forms as prescribed by FSSAI & few templates for maintaining records of processes critical for food safety.

In this regard, the following documents have been developed as guidance to the food businesses:

• FSMS Guidance document for Fruits and Vegetables. (Uploaded on: 15.03.2019)  size:( 4.28 MB)
• FSMS Guidance document for Spices. (Uploaded on: 23.10.2018)  size:( 2.99 MB)
• FSMS Guidance document for Fish and Fish Products. (Uploaded on: 01.06.2018)  size:( 4.12 MB)
• FSMS Guidance document for Meat and Meat Products(Poultry). (Uploaded on: 06.01.2020)  size:( 3.13 MB)
• FSMS Guidance document for Health Supplements and Nutraceuticals. (Uploaded on: 18.05.2018)  size:( 1.92 MB)
• FSMS guidance document for vegetable edible oils and fats sectors
• FSMS guidance document for bakery sector
• FSMS guidance document for foodgrain warehouses  size:( 2.63 MB)
• FSMS guidance document for flour milling sector  size:( 12.87 MB)
• FSMS guidance document for catering sector  size:( 1.42 MB)