7 Step Food Safety Guide For All Restaurant Owners
1-License, 2-Layout 3-Hygiene 4-Cleaning 5-Storage 6-Pest Control 7-Training
License – Before starting a Food Business, you need to get an FSSAI License in addition to all the others that may be required by your local municipal authority. If the turnover is going to be less than 12 Lakhs per annum, you can make do with just a registration. You can apply for the license through FLRS and if it is a registration it can be done through the Common Service Center. Additional details are available here. You can also talk to our Google Assistant to get this information. Or just open the assistant and say “Talk to Food Safety Work”.
Layout – While picking a location you must ensure that the space is away from potential sources of environmental contaminants. The space must be ventilated and allow for cleaning, disinfecting and proper sewage with cover. There must be enough space to move about safely, store equipment and containers and waste bins. Proper marking must be done for water pipelines, utilities and there must be adequate lighting. A good layout can reduce cross contamination and improve food safety.
Hygiene – Personal Hygiene is critical to any business. There should be adequate hand washing facility equipped with soap, running water, paper towels and hand sanitizer. Health check for the staff must be done. Illness and Injuries, Personal Cleanliness, Personal Behavior are the points to be noted and kept under watch for maintaining food quality.
Cleaning – Cleaning & Sanitation of food, space, equipment and utensils must be done regularly. Disinfection must be done with proper chemical usage. The source of the water must be trusted and safe and all the water used in the establishment must be potable, including one used for cleaning. Water testing must be done at least once a year. Maintenance of the above points helps in long term smooth business operations.
Storage – Adequate facilities for storage of food, ingredients, packaging, non-food chemical, hazardous substances(eg. cleaning material,lubricants and fuels) should be provided. Raw and cooked products must be stored separately to ensure there is no cross contamination. Purchasing products with FSSAI license and following the storage instructions given on the labels ensures safety of your product.
Pest Control – Controlling and eliminating the risk of pest infestation in the premises is key. Pest control activities must be done by trained authorized personnel to avoid chemical contamination. Animals, birds and pets should not be allowed to enter the food production area.
Training – Food business should ensure all the food handlers are instructed and trained in food hygiene and food safety aspects along with personal hygiene requirements. FSSAI has made it mandatory for all Food Business Operators including offices with cafeteria services, to have at least one person who is certified as a Food Safety Supervisor for every 25 food handlers.
It is key to understand these requirements to ensure that the food that you serve to your customer is safe from any contamination. As a way to reassure your customers that you care about food safety, you may also get your restaurant/premises hygiene rated from FSSAI. Details for the same are available here. To keep your staff aware of the requirements, you can order posters and signage here. If you would like to attend the training you can view our training calendar here.
