This document has all 29 policies and and its overview. This document also has the pictorial representation of the many policies for easy understandings. This policies were modified as per FSSAI regulations which is the local law in India
Slide 1 | 1 |
Slide 2: Direct Food Handlers | 2 |
Slide 3: SFS Policies | 3 |
Slide 4: Policy by Category (Risk Categories) | 4 |
Slide 5: FOOD PREPARATION & PRODUCTION | 5 |
Slide 6: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) | 6 |
Slide 7: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 7 |
Slide 8: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 8 |
Slide 9: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 9 |
Slide 10: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 10 |
Slide 11: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 11 |
Slide 12: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 12 |
Slide 13: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 13 |
Slide 14: Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd) | 14 |
Slide 15: Policy 1A – Preparation of High-Risk Food (Category 2) | 15 |
Slide 16: FOOD PREPARATION & PRODUCTION | 16 |
Slide 17: Policy 1A – Preparation of High-Risk Food (Category 2) (Cont'd) | 17 |
Slide 18: Policy 1A – Preparation of High Risk Food (Category 2) (Cont'd) | 18 |
Slide 19: Policy 1A – Preparation of High-Risk Food (Category 2) (Cont'd) | 19 |
Slide 20: Policy 1A – Preparation of High Risk Food (Category 2) (Cont'd) | 20 |
Slide 21: CLEANLINESS, DISINFECTION AND MAINTENANCE | 21 |
Slide 22: Policy 5 – Hand Washing Station (Category 2) | 22 |
Slide 23: Policy 5 – Hand Washing Station (Category 2) (Cont'd) | 23 |
Slide 24: PERSONAL HYGIENE | 24 |
Slide 25 | 25 |
Slide 26: Policy 6 – Handwashing and Safety Wear (Category 1) | 26 |
Slide 27 | 27 |
Slide 28: Policy 6 – Handwashing and Safety Wear (Category 1) (Cont'd) | 28 |
Slide 29: Policy 6 – Handwashing and Safety Wear (Category 1) (Cont'd) | 29 |
Slide 30: Policy 6 – Handwashing and Safety Wear (Category 1) (Cont'd) | 30 |
Slide 31: Policy 6 – Handwashing and Safety Wear (Category 1) (Cont'd) | 31 |
Slide 32: Policy 6 – Handwashing and Safety Wear (Category 1) (Cont'd) | 32 |
Slide 33: Policy 6 – Handwashing and Safety Wear (Category 1) (Cont'd) | 33 |
Slide 34: FOOD PREPARATION & PRODUCTION | 34 |
Slide 35: Policy 8 – Chilling Hot food (Category 2) | 35 |
Slide 36: Policy 8 – Chilling Hot food (Category 2) (Cont'd) | 36 |
Slide 37 | 37 |
Slide 38: CLEANLINESS, DISINFECTION AND MAINTENANCE | 38 |
Slide 39: Policy 11 – Ice Machine (Category 2) | 39 |
Slide 40: Policy 11 – Ice Machine (Category 2) (Cont'd) | 40 |
Slide 41: CLEANLINESS, DISINFECTION AND MAINTENANCE | 41 |
Slide 42: Policy 12 – Slicers – Rotary (Category 2) | 42 |
Slide 43: Policy 12 – Slicers – Rotary (Category 2) | 43 |
Slide 44: Policy 12 – Slicers – Rotary (Category 2) | 44 |
Slide 45: CLEANLINESS, DISINFECTION AND MAINTENANCE | 45 |
Slide 46: Policy 13 – Ware washing (Category 2) | 46 |
Slide 47: Policy 13 – Warewashing (Category 2) (Cont'd) | 47 |
Slide 48: Policy 13 – Warewashing (Category 2) (Cont'd) | 48 |
Slide 49: Policy 13 – Warewashing (Category 2) (Cont'd) | 49 |
Slide 50: Policy 13 – Ware washing (Category 2) (Cont'd) | 50 |
Slide 51: Policy 13 – Ware washing (Category 2) (Cont'd) | 51 |
Slide 52: Policy 13 – Ware washing (Category 2) (Cont'd) | 52 |
Slide 53: FOOD PREPARATION & PRODUCTION | 53 |
Slide 54: Policy 14 – Thawing (Category 3) | 54 |
Slide 55: Policy 14 – Thawing (Category 3) (Cont'd) | 55 |
Slide 56: Policy 14 – Thawing (Category 3) (Cont'd) | 56 |
Slide 57: SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT | 57 |
Slide 58: Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2) | 58 |
Slide 59: Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2) (Cont'd) | 59 |
Slide 60: Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2) (Cont'd) | 60 |
Slide 61: CLEANLINESS, DISINFECTION AND MAINTENANCE | 61 |
Slide 62: Policy 22 – Kitchen Equipment and Tools (Category 3) | 62 |
Slide 63: Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd) | 63 |
Slide 64: Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd) | 64 |
Slide 65: Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd) | 65 |
Slide 66: Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd) | 66 |
Slide 67: Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd) | 67 |
Slide 68: Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd) | 68 |
Slide 69: FOOD STORAGE | 69 |
Slide 70: Policy 24 – Secondary Shelf Life (Category 1) (Cont'd) | 70 |
Slide 71: Policy 24 – Secondary Shelf Life (Category 1) (Cont'd) | 71 |
Slide 72: Policy 24 – Secondary Shelf Life (Category 1) (Cont'd) | 72 |
Slide 73: Policy 24 – Secondary Shelf Life (Category 1) (Cont'd) | 73 |
Slide 74: Policy 24 – Secondary Shelf Life (Category 1) (Cont'd) | 74 |
Slide 75: Policy 24 – Secondary Shelf Life (Category 1) (Cont'd) | 75 |
Slide 76: FOOD STORAGE | 76 |
Slide 77: Policy 25 – FIFO (First In First Out) (Category 3) | 77 |
Slide 78: Policy 25 – FIFO (First In First Out) (Category 3) (Cont'd) | 78 |
Slide 79: Policy 25 – FIFO (First In First Out) (Category 3) (Cont'd) | 79 |
Slide 80: Policy 25 – FIFO (First In First Out) (Category 3) (Cont'd) | 80 |
Slide 81: FOOD STORAGE | 81 |
Slide 82: Policy 30 – Refrigerator and Freezer Storage (Category 2) | 82 |
Slide 83: Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd) | 83 |
Slide 84: Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd) | 84 |
Slide 85: Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd) | 85 |
Slide 86: Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd) | 86 |
Slide 87: FOOD PREPARATION & PRODUCTION | 87 |
Slide 88: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) | 88 |
Slide 89: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd) | 89 |
Slide 90: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd) | 90 |
Slide 91: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd) | 91 |
Slide 92: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd) | 92 |
Slide 93: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd) | 93 |
Slide 94: Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd) | 94 |
Slide 95: FOOD STORAGE | 95 |
Slide 96: Policy 32 – Refrigeration Temperature and Maintenance (Category 1) | 96 |
Slide 97: Policy 32 – Refrigeration Temperature and Maintenance (Category 1)(Cont'd) | 97 |
Slide 98: Policy 32 – Refrigeration Temperature and Maintenance (Category 1) | 98 |
Slide 99: Policy 32 – Refrigeration Temperature and Maintenance (Category 1) (Cont'd) | 99 |
Slide 100: SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT | 100 |
Slide 101: Policy 34 – Awareness on Food Allergens (Category 1) | 101 |
Slide 102: Policy 34 – Awareness on Food Allergens (Category 1) (Cont'd) | 102 |
Slide 103: Policy 34 – Awareness on Food Allergens (Category 1) (Cont'd) | 103 |
Slide 104: SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT | 104 |
Slide 105: Policy 38 – Bar Counter Inspection (Category 3) | 105 |
Slide 106: Policy 38 – Bar Counter Inspection (Category 3) | 106 |
Slide 107: FOOD STORAGE | 107 |
Slide 108: Policy 41 – Vacuum Packaging (Category 3) | 108 |
Slide 109: Policy 41 – Vacuum Packaging (Category 3) (Cont'd) | 109 |
Slide 110: FOOD STORAGE | 110 |
Slide 111: Policy 42 – Dry Storage (Category 3) | 111 |
Slide 112: Policy 42 – Dry Storage (Category 3)(Cont'd) | 112 |
Slide 113: Policy 42 – Dry Storage (Category 3) (Cont'd) | 113 |
Slide 114: PERSONAL HYGIENE | 114 |
Slide 115: Policy 43 – Personal Habits and Grooming(Category 1) | 115 |
Slide 116: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 116 |
Slide 117: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 117 |
Slide 118: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 118 |
Slide 119: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 119 |
Slide 120: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 120 |
Slide 121: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 121 |
Slide 122: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 122 |
Slide 123: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 123 |
Slide 124: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 124 |
Slide 125: Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd) | 125 |
Slide 126: Policy 43 – Personal Hygiene Habits (Category 1) (Cont'd) | 126 |
Slide 127: Policy 43 – Personal Hygiene Habits (Category 1) (Cont'd) | 127 |
Slide 128: Policy 43 – Personal Hygiene Habits (Category 1) (Cont'd) | 128 |
Slide 129: CHEMICAL USE, STORAGE, WASTE MANAGEMENT | 129 |
Slide 130: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) | 130 |
Slide 131: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) (Cont'd) | 131 |
Slide 132: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) (Cont'd) | 132 |
Slide 133: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) (Cont'd) | 133 |
Slide 134: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) (Cont'd) | 134 |
Slide 135: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) (Cont'd) | 135 |
Slide 136: Policy 46 – Kitchen Waste Handling and Chemical Storage (Category 3) (Cont'd) | 136 |
Slide 137: CLEANLINESS, DISINFECTION AND MAINTENANCE | 137 |
Slide 138: Policy 47 – Ice-Cream Machine and Scoop (Category 3) | 138 |
Slide 139: Policy 47 – Ice-Cream Machine and Scoop (Category 3) (Cont'd) | 139 |
Slide 140: Policy 47 – Ice-Cream Machine and Scoop (Category 3) (Cont'd) | 140 |
Slide 141: FOOD PREPARATION & PRODUCTION | 141 |
Slide 142: Policy 51 – Retail Food Products (Category 3) | 142 |
Slide 143: Policy 51 – Retail Food Products (Category 3) (Cont’d) | 143 |
Slide 144: Policy 51 – Retail Food Products (Category 3) (Cont’d) | 144 |
Slide 145: Policy 51 – Retail Food Products (Category 3)(Cont'd) | 145 |
Slide 146: Policy 51 – Retail Food Products (Category 3)(Cont'd) | 146 |
Slide 147: Policy 51 – Retail Food Products (Category 3)(Cont'd) | 147 |
Slide 148: MANAGEMENT AND TRAINING | 148 |
Slide 149: Policy 52 – Leadership, Training and Discipline (Category 1) | 149 |
Slide 150: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 150 |
Slide 151: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 151 |
Slide 152: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 152 |
Slide 153: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 153 |
Slide 154: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 154 |
Slide 155: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 155 |
Slide 156: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 156 |
Slide 157: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 157 |
Slide 158: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 158 |
Slide 159: Policy 52 – Leadership, Training and Discipline (Category 1) (Cont'd) | 159 |
Slide 160: PROCUREMENT, RECEIVING AND TRANSPORT | 160 |
Slide 161: Policy 53 – Receiving Inspection (Category 2) | 161 |
Slide 162: Policy 53 – Receiving Inspection (Category 2) (Cont'd) | 162 |
Slide 163: Policy 53 – Receiving Inspection (Category 2) (Cont'd) | 163 |
Slide 164: Policy 53 – Receiving Inspection (Category 2) (Cont'd) | 164 |
Slide 165: Policy 53 – Receiving Inspection (Category 2) (Cont'd) | 165 |
Slide 166: Policy 53 – Receiving Inspection (Category 2) (Cont'd) | 166 |
Slide 167 | 167 |
Slide 168 | 168 |
Slide 169: Policy 53 – Receiving Inspection (Category 2) (Cont'd) | 169 |
Slide 170: SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT | 170 |
Slide 171: Policy 55 – ADD, In-House & Outside Catering (Category 3) | 171 |
Slide 172: Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd) | 172 |
Slide 173: Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd) | 173 |
Slide 174: Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd) | 174 |
Slide 175: Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd) | 175 |
Slide 176 | 176 |
Slide 177: FOOD PREPARATION & PRODUCTION | 177 |
Slide 178: Policy 56 – Raw Egg Awareness (Category 3) | 178 |
Slide 179: PROCUREMENT, RECEIVING AND TRANSPORT | 179 |
Slide 180: Policy 57 – Supplier Assurance Program (Category 2) (Cont'd) | 180 |
Slide 181: Policy 57 – Supplier Assurance Program (Category 2) (Cont'd) | 181 |
Slide 182: Policy 57 – Supplier Assurance Program (Category 2) (Cont'd) | 182 |
Slide 183: Policy 57 – Supplier Assurance Program (Category 2) (Cont'd) | 183 |
Slide 184: Thank You | 184 |
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