FSSAI essential guidance for restaurants & Eateries
Restaurant business is not an easy task as it needs to abide by the rules and guidelines set up by the FSSAI. You must know that food preparation in an unhealthy manner could make the food unhealthy when consumed as various diseases can infect a consumer who consumes unhealthy food.
Hence to reduce such common infection due to unhealthy food consumption, there is certain rule and guidance by FSSAI. All the restaurants and eateries need to obtain FSSAI guidance, which helps ensure consumers❜ safety from being infected by unhealthy food. All the restaurants and eateries must also obtain FSSAI registration.
As per the employee❜s hygiene, it is required that the worker should make sure that he or she brushes teeth, take a bath, trims nails and beard before going to work. It is the employer❜s responsibility that he must ensure that the employee who is involved in the preparation of the food is hygienic and wears clean clothes. The injured employee bandages all his wounds so that no germs could spread from his wound. Some of the employee❜s guidance is that he or she must not handle food when he or she is ill. The employee should not scratch his skin or prick nose and pimples.
The employees must not also have long nails and no nail enamels applied to them while working. It is required that the employees should not wear dirty clothes and should not wear accessories while handling food. While the worker is entering the kitchen, they should wear an apron, gloves, and head-cover. And before beginning the work, the worker must wash his hands and wear clean and covered clothes.
Food Premises and Facilities guidance:
As per the FSSAI guidance, it is required that the walls and ceiling in the food preparation area should be clean, and the wall should be smooth, light-colored, non-absorbent, and easy to clean. The Food premises walls must be painted neatly, and there should not be any paints flaking from the walls. The room’s windows should be covered with wire mesh and shatterproof glasses.
The premises doors must have tight air filters or air curtains so that the dust particles cannot enter the room, and the ceiling should be kept clean with no wire or electrical fittings hanging from it. The hand-washing area must be proper with covered garbage bins in the food preparation area so that the food does not get infected. The spraying of insecticides in the food preparation area should be strictly prohibited.
Food handling guidance:
The food receiving area must be clean and sanitized, and the food should receive in clean containers. For vegetarian and non-vegetarian foods, separate containers are required to be kept and used. Food should be handled with proper care, and for this, it is required that certain specific instructions are followed by food storage place. Food storage place should be kept clean, and well-lit and the food should be kept at a temperature depending on the product. It is required that the food containers where is food is stored must be kept at least fifteen centimetres from the ground level.
Guidance for area where food is served:
Appropriate food equipment must be used to serve the food to prevent touching the food with bare hands. The food which is maintained at room temperature should be consumed within four hours. For the storage of food, it is required that hot food should be stored above sixty degrees Celsius, and cold food, it is below five-degree Celsius.
Steps and facilities for proper wash:
The workers in food industries must keep theirhands clean all the time. And it is also recommended that the person wash his or her hand after touching animals, handling waste, using bathroom, exchanging money, blowing the nose or sneezing, and touching sick personas.
The temporary and permanent setting must be made as a part of hand-washing facilities. There must be a washbasin, soap, hand wash, towels, and waste paper basket in a permanent setting, and in temporary settings, there should be a water container or a bucket with water. It should also contain a discarding bucket, paper towels, and soap.
As a part of hand-washing steps, the worker must make sure that the hands are wet and then applied. The palms should be rubbed together in such a way that the lather is formed. After the hand washes, the hands are required to dry with clean towels.
Sanitation and Cleanliness:
The kitchen floor must be cleaned every day and plates should be scraped and rinsed to remove loose food, and detergent should be removed from the stuck food. Proper drainage amenities and separate dustbins for both food and non-food wastes should be cleaned and disposed of regularly.
It is required that pest control should be done in the area to prevent any spread of germs.
Important: Please note that the information on this page / site is provided as general information for better understanding for the user and does not constitute tax, legal, or other professional advice and must not be used as such. Please consult your professional adviser(s) if you have any questions / doubts regarding the above.