Hygienic and Sanitary

Practices for Food

Catering Businesses –
Advance Level
Module 7

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 Introduction
Part of Relevant
S. No. Operational Flow Heading
Schedule 4 Section

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Management &
7.1
Supervision Part 2 Section 6 Management & Supervision
Food Testing
7.2
Facilities Part 2 Section 7 Food Testing Facilities
7 Sanitation and Maintenance of
7.3 Pest Control Establishment Premises - Pest
Part 2 Section 9.2 Control System
Sanitation and Maintenance of
Cleaning &
7.4 Establishment Premises -
Maintenance
Part 2 Section 9.1 Cleaning and Maintenance
Good Food Hygiene Practices -
Part 5 Section 2.1 Cleaning

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 Introduction
Part of Relevant
S. No. Operational Flow Heading
Schedule 4 Section

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7.5 Waste Handling Facilities - Drainage and waste
Part 2 Section 4.5 disposal
7 7.6 Training
Part 2 Section 12 Training
7.7 Record Keeping Audit, Documentation and
Part 2 Section 8 Records
7.8 Consumer Product Information & Consumer
Awareness Part 2 Section 11 Awareness

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Management and Supervision

1.A detailed Standard Operating Procedure (SOP) for the processing of food as
well as its packing, despatch and storage will be developed.

2.The technical managers and supervisors shall have appropriate qualifications,

knowledge and skills on food hygiene principles and practices.
(As per the condition of license –
Employ at least one technical person to supervise the production process. The
person supervising the production process shall possess at least a degree in science with
Chemistry/ Bio-chemistry/ Food and nutrition/ Microbiology or a degree or diploma in
Food Technology/ Dairy Technology/ Dairy Microbiology/ Dairy chemistry/ Dairy
engineering/ Oil technology/ Veterinary science / Hotel management & Catering
technology or any degree or diploma in any other discipline related to the specific
requirement of the business from a recognized university or institute or equivalent.)

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SOP should be based on – 5W’s & 1H

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Food Testing Facilities

1.A well equipped laboratory for physical, microbiological and chemical analysis
shall be in place inside the premise.

2. In case of any suspicion or possible contamination, food materials shall be

tested before dispatch.

3. If there is no in house laboratory facility, then regular testing shall be done

through an accredited lab notified by FSSAI .

4. In case of complaints received and if so required, the company shall voluntarily

do the testing either in the inhouse laboratory or an accredited lab or lab notified
by FSSAI.

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(As per the condition of license –

Ensure testing of relevant chemical and/or microbiological contaminants in food

products in accordance with these regulations as frequently as required on the
basis of historical data and risk assessment to ensure production and delivery of
safe food through own or NABL accredited /FSSA notified labs at least once in six
months)

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Chemical analysis facilities

Microbial analysis facilities

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Pest Control Systems

1.Food establishment, including equipment shall be kept in good repair to

prevent pest access and to eliminate potential breeding sites.

2. Animals, birds and pets shall not be allowed to enter into the food
establishment areas/ premises.

3. Food materials shall be stored in pest-proof containers stacked above the

ground and away from walls.

4. Pest infestations shall be dealt with immediately and without adversely

affecting the food safety or suitability.

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Pest Control Systems
5. Treatment with permissible chemical, physical or biological agents, within
the appropriate limits, shall be carried out without posing a threat to the safety
or suitability of food.
6. Records of pesticides / insecticides used along with dates and frequency
shall be maintained.
Major Pest includes –

1. Cockroaches

2. Rodents ( mice, rats, squirrels etc.)

3. Flies

4. Stored product pests (Flour beetle,

Sawtooth Grain beetle, Cigarette
beetle, Indianmeal moth etc.)

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1. Cockroaches
Cockroaches are the most common pests in food service facilities. They are active
mostly at night. They prefer places that are: Warm (80o F or higher) and Moist - 55%
humidity or higher (which is another reason to keep relative humidity at or below
50%). Cockroaches like to hide in cracks and crevices and they frequently take
advantage of “free rides” in delivery boxes, bags and personal items.

Cockroaches leave coarse pepper-like fecal droppings (seen at right), as well as a

fecal smears that dry on surfaces (left - arrows). Other signs of cockroach activity
are the presence of egg cases (arrows at right) under and inside drawers, cabinets,
equipment and other hiding areas.

Noticeable oily odors Egg cases and feces

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Critical areas for Cockroaches

Cockroaches are attracted to spilled food and water or beverages. Equipment, such
as microwave ovens and electric grills need to be checked carefully.

Inspect and clean all food preparation equipment and surfaces (such as the area
above the refrigerator shown in the upper right picture).

Remove food scraps from drains.

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Chemical Control of Cockroaches

Crack and crevice treatment and spot treatment

• Target use of insecticides to reduce amount used

• Avoid contaminating food, prep surfaces and
equipment
• Apply insecticides after business hours

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2. Rodents

• Rats and mice (usually mice are the more common problem)
• Damage/contaminate food and property
• Can spread diseases through their feces
and urine or by contact with surfaces

Rodent Droppings and Marks

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Rodents nest outdoors in areas hidden by tall grass, landscaping, “clutter” or
down in sewers.

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Rodents Traps

Mechanical traps are the best choice for indoor rodent control. Lethal traps include
sticky traps (right) and regular snap traps (upper left). Mechanical rodent traps
include “live traps” as shown here (lower left). Traps must be checked daily and
rodents or their carcasses removed as soon as possible.
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Rodent Baiting

Poison baits can be used outdoors and indoors. However, if baits are used indoors, rodents
may die in a wall void, under appliances or in some other inaccessible place.

Keep track of rodent feeding activity on these baits. Placement is critical. Rodents prefer to
travel along walls, so place the stations where rodents are likely to find them (as shown in
the two pictures above). One important point to remember: if you bait in public areas (i.e.,
accessible to people or animals), then you must place the baits in a secure bait station

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Proper Use Of Rodent Baits

If indoors bait used, NEVER use pellet baits (as shown on the left). Mice may
carry the bait away and drop it somewhere else (“bait translocation”) where
it could contaminate food or water.

Always use the paraffin (“wax”) “bait blocks” as shown on the right. They
The bait are more difficult for the mouse to remove from a bait station.

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Common Fly Pests

“Filth flies” are the most common fly problems associated with food-handling facilities.
They include house flies and the green, blue or coppery colored blow flies commonly
seen around garbage cans.

Fruit flies are found near damaged or discarded fruits and vegetables. Drain flies breed in
floor/sink drain, as well as the drip lines for air conditioners, freezers and ice-makers.
Fungus gnats can also be found where indoor plants are overwatered.

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Common Fly Pests

Sanitation is very important to fly control and prevention. Keep food prep areas clean
and dry.

Clean up spills around beverage dispensing stations. Routine drain cleaning prevents
debris from building up and reduces the likelihood of problems with drain flies or fruit
flies.

Check your refrigeration and icemaker drip lines several times each year and clean them
when necessary.
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Light Traps for fly pests

Lights traps are helpful indoors and outdoors to trap flies.

They should be mounted preferably 4-6 feet off the ground, but out of the way of
employee activities.

Indoors, place these traps where they will not be visible from outside. Otherwise, they
might attract flies to the building. Bulbs should be replaced yearly and the replacement
date noted on the trap.
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Stored product pest
Important pests in food service are those that attack store foods. The Indian meal moth
(a small moth with coppery-colored wings) is probably the most common stored
products pest found in North Carolina.

Flour and grain beetles are other important stored product pests. All of these insects
attack a wide variety of foods.

Items such as flour, spices, pasta and cereals are particular favorite foods of these
beetles and moths. However, you also need to think about “non-food” items that may
be in or near your building.

Birdseed is often infested with beetles and moths. Rodent baits use grain as an
attractant.

Insects can feed readily on these baits without being harmed by the chemicals in the
bait. This is not usually a problem unless the bait is placed in storage areas and left
unchecked for months

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Stored product pest
Important pests in food service are those that attack store foods. The Indian meal moth
(a small moth with coppery-colored wings) is probably the most common stored
products pest found in North Carolina.

Flour and grain beetles are other important stored product pests. All of these insects
attack a wide variety of foods.

Items such as flour, spices, pasta and cereals are particular favorite foods of these
beetles and moths. However, you also need to think about “non-food” items that may
be in or near your building.

Birdseed is often infested with beetles and moths. Rodent baits use grain as an
attractant.

Insects can feed readily on these baits without being harmed by the chemicals in the
bait. This is not usually a problem unless the bait is placed in storage areas and left
unchecked for months

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Some of the potential sources of pest entrance

Broken glass of the window Open exhaust

Gap in between shutter & floor Space in blinds on exhaust

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Some of the pest control methods

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Some of the pest control methods

Food materials shall be stored in pest-proof containers stacked above the ground and away
from walls
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Sanitation and Maintenance of Establishment Premises

1. Cleaning and Maintenance

(1)A cleaning and sanitation programme shall be maintained, indicating
specific areas to be cleaned,
cleaning frequency and
cleaning procedure
equipment and materials to be used for cleaning.
(1)Cleaning chemicals shall be handled and used carefully in accordance with the
instructions of the manufacturer.
(2)Cleaning chemicals shall be stored separately away from food materials, in
clearly identified containers.

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Sanitation and Maintenance of Establishment Premises
2. Good Food Hygiene Practices - Cleaning
(1)Food areas and equipment between different tasks, especially after handling
raw food shall be cleaned.
(2)The schedule should include:
what needs to be cleaned
how often it needs to be cleaned
how the cleaning should be done
(3) The surface shall be thoroughly cleaned in case if somebody spills food /
water / drink.
(4) Cleaning instructions should indicate:
what cleaning products should be used
how the products should be stored
how much they should be used or diluted
how long that should be left in contact with the surface
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Cleaning
Microorganisms can be passed from person to person by both dishes and
utensils, therefore proper cleaning and sanitation is important in preventing the
spread of pathogens.
Cleaning –
 It is the process of removal of visible dirt, oil, grease and organic matter
from an object using detergent, warm water and scrubbing .
 Effective cleaning must occur before sanitising, as sanitizers may not work
as well if the food contact surface or utensil has not had all visible
contamination removed.
Detergents are chemicals that remove dirt and grease, however detergents do
not kill bacteria and other microorganisms.
Microorganisms may be removed during the cleaning process. However,
cleaning is not intended to destroy microorganisms, sanitising is required for this
purpose.

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Sanitizing

 A process that reduce pathogenic organisms to acceptable level using either

hot water (77⁰ C) or chemical agents or a combination. It is applicable for
decontaminating utensils, cutlery, food contact surfaces.
Sanitizers are substances capable of destroying microorganisms including those
bacteria that cause food poisoning and other diseases.
When used properly, they can reduce surface contamination by bacteria to a
safe level. It is important to read and follow the directions on sanitizers carefully.

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Types of sanitizers
There are two type of chemical sanitizer preferred by food industry as well as
international standard) for sanitizing the perishable and food contact surfaces.
i) Chlorine Based Sanitizer
ii) QMBA Sanitizer

1. Process of sanitization of perishable

I. Wash with clean water
II. Sanitize with 100 –200 ppm of chlorine for minimum 30 sec
III. Rinse (wash again) with tap water containing 0.2 ppm of chlorine

2. Process of sanitization of Food Contact surface

I. Wash with clean water and detergent
II. Sanitize with 100 –200 ppm of QMBA sanitizer for minimum 3 minutes
III. Removed and dry before using
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Types of sanitizers

Chlorine sanitizer is generally preferred for sanitizing the perishable and QMBA
sanitizer preferred for food contact surfaces because chlorine sanitizer
concentration require continuously monitored because of its evaporation.

QMBA Sanitizer used for food contact surfaces because its concentration not
vary with time.

1. Residual Chlorine in water - 0.2 ppm (parts per million)

2. Chlorine for overhead water tank sanitization - 0.5 to 1 ppm

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Points to remember about sanitising
1. Some sanitizers are toxic and residue must be rinsed off. Toxic sanitisers
include:
I. QACs (quaternary ammonium compounds)
II. chlorine release agents (hypochlorites)

2. Some sanitizers, such as chlorine dioxide, are food-safe and do not require
rinsing.

3. Sanitizers all work best at the correct dilution. If they are too weak, they do
not work effectively, if they are too strong you are wasting your money.

4. Sanitizers need time to work. The contact time varies and may be seconds or
minutes depending on the job.

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Points to remember about sanitising

5. Sanitising solution can be made up as needed and put into labelled spray
bottles for use on bench tops, fridges, door handles and other surfaces.

6. Check the dilution, contact time, safety precautions, shelf life and storage of
all chemicals before use.

7. For effective use of a sanitizer, follow the manufacturer’s instructions

provided on the label.

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Sanitation and Maintenance of Establishment Premises
Template for Cleaning/Sanitation Program

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Illustrative -
-

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Illustrative -

Dilution of chemicals Contact Time of chemicals with

surface
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Proper Cleaning Chemical Storage and Safety

1. Never store chemicals near food, food storage areas or any tools or equipment
that will touch food. Keep them under lock in a designated area only for
cleaning tools and chemicals.
2. Never leave chemicals on or near a food preparation area. That includes on top of
counters, stoves, etc.
3. Do not store chemicals above food prep areas, kitchen sinks or drain boards.
4. Store chemicals in their originally labelled containers and make sure they are
closed properly.
5. Never use beverage cups, pitchers, drinking, beverage or food storage containers
to store, transport or mix chemicals.
6. Always read the instructions on the label before use, even if it’s a product you use
regularly. You don’t want to accidentally use the product in the wrong area or use
it incorrectly.

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Proper Cleaning Chemical Storage and Safety

7. Use safety posters or graphics to warn employees about chemical safety

precautions. In businesses where language barriers could be a problem,
create materials that are either bilingual or use pictures that don’t require
further descriptions.
8. Always spray chemicals holding the spray nozzle away from you.
9. Never mix two different chemicals together.
10. Always wear protective gloves and goggles when recommended.

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Drainage and waste disposal
i. Food waste and other waste materials shall be removed periodically
- a refuse bin of adequate size with a proper cover shall be provided
- it shall be emptied and washed daily with a disinfectant and dried before next
use.
ii. 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 to
eliminate risk of contaminating food or portable water.
iii. Waste storage –
- shall be kept in covered containers
- shall be removed at regular intervals as per local rules and regulations
- shall be located away to avoid contamination

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Drainage and waste disposal
Classification of
Wastes

Bio-degradable
- can be
degraded
(paper, wood,
fruits and
others)

Non-
biodegradable -
cannot be
degraded
(plastics,
bottles, old
machines, cans,
Styrofoam
containers and
others)

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Clean and sanitized, segregated waste bin system with lids and inner linings

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Clean and sanitized, segregated waste bin system with lids and inner linings
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Food waste and other waste materials shall be removed periodically

from the food preparation areas
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Food waste and other waste materials shall be dumped periodically

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Training
(1)All food handlers shall be aware of their role and responsibility in protecting
food from contamination.
(2)Food handlers shall have the necessary knowledge and skills which are relevant
to food processing / manufacturing, packing, storing and serving.
(3)All food handlers shall be trained in food hygiene and food safety aspects along
with personal hygiene requirements.
(4)Periodic assessments of the effectiveness of training, awareness of safety
requirements and competency level shall be made.
(5)Training programmes shall be routinely reviewed and updated wherever
necessary.

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Training

Training of Food handlers and support staff

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Audit, Documentation and Records
(1)A periodic audit of the whole system according to the SOP shall be done.
(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.
(3)The records shall be retained for a period of one year or the shelf-life of the
product, whichever is more.

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List of records as mandated under Part 2 & Part 5 of Schedule 4 of Food Safety &
Standards (Licensing & Registration of Food Businesses) Regulation, 2011
S. Section Section Clause Requirement
No Name
.
1 Part 2 Facilities 4.1.3 Water storage tanks shall be cleaned periodically and
records of the same shall be maintained in a
Section 4 register.
2 Part 2 Food 5.1.3 Records of raw materials, food additives and
operations ingredients as well as their source of procurement shall
Section 5 and controls be maintained in a register for inspection.
3 Part 2 Audit, 8.2 Appropriate records of food processing / preparation,
documentati production / cooking, storage, distribution, service,
Section 8 on and food quality, laboratory test results, cleaning and
records sanitation, pest control and product recall shall be kept
and retained for a period of one year or the shelf-life of
the product, whichever is more.

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List of records as mandated under Part 2 & Part 5 of Schedule 4 of Food Safety &
Standards (Licensing & Registration of Food Businesses) Regulation, 2011
S. Section Section Name Clause Requirement
No.
4 Part 2 Sanitation and 9.1.1 A cleaning and sanitation programme shall be
maintenance of drawn up and observed and the record thereof shall
Section 9 establishment be properly maintained, which shall indicate specific
premises areas to be cleaned, cleaning frequency and
cleaning procedure to be followed, including
equipment and materials to be used for cleaning.
Equipment used in manufacturing will be cleaned
and sterilized at set frequencies.
5 Part 2 Sanitation and 9.2.3 Pest infestations shall be dealt with immediately
maintenance of and without adversely affecting the food safety or
Section 9 establishment suitability. Treatment with permissible chemical,
premises physical or biological agents, within the appropriate
limits, shall be carried out without posing a threat
to the safety or suitability of food. Records of
pesticides / insecticides used along with dates and
frequency shall be maintained.

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List of records as mandated under Part 2 & Part 5 of Schedule 4 of Food Safety &
Standards (Licensing & Registration of Food Businesses) Regulation, 2011
S. Section Section Clause Requirement
No. Name
6 Part 2 Personal 10.1.2 Arrangements shall be made to get the food
hygiene handlers / employees of the establishment
Section 10 medically examined once in a 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.
7 Part 2 Personal 10.1.3 The factory staff shall be compulsorily inoculated
hygiene against the enteric group of diseases as per
Section 10 recommended schedule of the vaccine and a
record shall be kept for inspection.
8 FSS Condition of Maintain daily records of production, raw
Regulation License materials utilization and sales separately

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necessary.

Periodic audit of the whole system to ensure food safety

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Product Information and Consumer Awareness

(1)All packaged food products shall carry a label and requisite information as per
provisions of FSS Act, 2006 and Regulations made there under. (Please refer http
://www.fssai.gov.in/home/fss-legislation/fss-regulations.html)
(2)The label shall provide information to enable the food handler to store, process,
prepare and display the food products safely.
(3)The label shall enable easy traceability and recall if necessary.

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Product Information and Consumer Awareness
Labelling of pre-packaged food shall include –

1.The name of food

2.List of ingredients
3.Nutritional information
4.Declaration regarding veg or non-veg
5.Declaration regarding food additives
6.Name and complete address of manufacturer
7.Net Quantity
8.Lot/Code/Batch Identification
9.Date of manufacture or packing
10.Best before or use by date
11.Country of origin for imported food
12.Instruction for use

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Illustrative-

Labelling of food products as per FSS Act requirement for consumer awareness and product
traceability
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