FSSAI has developed “Guidance document on Food Safety Management System (FSMS) for Spice Processing” and it has been made available on 23rd October, 2018 on FSSAI website. The document contains guidance for implementation of good manufacturing practices and good hygiene practices as outlined in Part II of Schedule 4 of Food Safety & Standard (Licensing & Registration of Food Businesses) Regulation, 2011.
The document also provides the basic knowledge and criteria for implementation of Hazard Analysis and Critical Control Point (HACCP) system by the food businesses. Detailed Sample HACCP Plan has also been laid down which could be used as reference. Tables of Hazard Analysis and risk assessment has been provided to help the industry to identify the food safety risks related to each processing step, to identify the Critical Control Points (CCPs) and take corrective actions.
The Guidance also recommends templates in which FBOs can maintain their records, which are critical for food safety, where no mandatory format has been prescribed by FSSAI. These templates include Utensil Monitoring record, Approved Supplier List, Material Inspection, Vehicle Inspection, Product Release Record, Non-conforming Material/Product, Product Recall record, Equipment Breakdown Maintenance report, Preventive maintenance records, Pest Control records, Medical checkup records, Customer Complaint log, Training records etc.
Inspection checklist with indicative scoring for internal audit of facility &
operations has been recommended along with the template for recording Observation & Non- conformance report.
