Here in this Blog forum, we are going to discuss about certain important points of hygienic and sanitary practices to be followed by each business operators under the FSSAI regulation. According to an eatery business, hygienic practice is an imperative condition for customers, operators as well as manufacturers. Here we go: The person who is handling the dairy food and the operator, manufacturer or control of the food should get the sanitary and hygienic requirements, food safety measures, and the other standards as part of the dairy establishment and FSSAI registration Regulations. Here, we are going to take a look at the 4 hygienic practices one by one.
Sanitary Requirements under FSSAI regulation
Dairy or milk products establishment shall have the following
Facilities for the hygienic handling and raw material protection as well as non- packed or non-wrapped dairy products during loading & unloading of products. Facilities for bulk milk cooling are also available regarding the new FSSAI Registration regulations.
For human consumption watertight, non-corrodible containers are using to store dairy products or raw materials. To take away these products we are using canals or conduits mainly to avoid any risk of contamination of external raw materials.
Approved and hygienic waste water disposal system.
The containers or the tank used for the dairy products or raw milk should have to be cleaned after every use.
The diary establishment occupier should take appropriate measures to avoid cross contamination of dairy products and it should mention in the FSSAI Registration form.
If the diary establishment results the mixture of dairy products with any other ingredients, then it will not undergone any heat treatments. Because it should store separately to prevent cross-contamination.
The heat treated milks or any other milk based products are stored in separate working area to avoid contamination with other dairy products in accordance with the FSSAI Act.
Equipment, containers are used for the dairy product manufacturing shall be cleaned and disinfected according to a verified and documented cleaning programme.
Equipment, containers, installations and instruments which come in contact with the dairy products and the rooms where dairy products are stored shall be cleaned and disinfected according to any food safety management programme drawn up by the owner or the occupier of the dairy production.
Disinfectants and other similar substances are using in a way that they do not have much adverse effects on the containers, machinery products and dairy products at the dairy establishments. They are stored in certain containers with labels showing the instruction for use. In FSSAI Registration act.
Personal Hygiene Requirements
The operator of the food business under FSSAI Act should employs persons as workers only under certain conditions. Persons who proved to the occupier’s satisfaction by means of a medical certificate on recruitment, that there is no disablement to their employment in the capacity.
The persons who are working with directly and handling the dairy products should maintain the highest FSSAI standards of personal cleanliness at all times. In particular these wellness includes:
Wear, suitable and clean working clothes with headgear that fully cover up the hair.
Wash their hands at each time of work getting resumed and whenever contamination of hands has occurred.
Cover your wounds with a suitable waterproof dressing. No person with injury in hand and without dressings are allowed to the makeover area.
Avoid certain hand habits like scratching noes, running fingers through hair, rubbing eyes, ears, nose and mouth, scratching parts of bodies, etc. in accordance with the FSSAI Registration regulations.
Sanitary requirements for storage
After obtaining raw milk it shall be placed immediately in a clean place to prevent any type of contamination.
Storage and transportation of milk and milk products are not allowed in cans/ containers which are made up of mild steel metals and plastic materials.
At each and every time of milk collected from the producer, it shall be cooled at 40C to 60C or lower and maintained at that temperature until it get processed.
When the pasteurization process gets over the pasteurized milk may get cooled under 40C or in 40C.
Any dairy product which is not intended to be stored at ambient temperature shall be cooled as quickly to the temperature established by the manufacturer of the product to ensure the durability.
Dairy products other than milk are stored under the cooled condition, and the storage temperature and the cooling rates are get registered as quickly as possible.
The maximum temperature at which the pasteurized milk may be stored until its leaves the treatment should not exceed 50C. These conditions are under the new FSSAI Registration Act.
Wrapping and Packaging
Wrapping and packaging of dairy products are placed under satisfactory hygienic condition and separate rooms are allowed for that purpose.
Manufacturing and the packaging operations are carried out under the same room if the following conditions are satisfied: – These conditions are based under the New FSSAI Registration Act.
The room should be large and well-equipped to ensure hygiene.
The wrapping and packaging should have been brought to the treatment or processing in a protective cover nature and they were placed immediately after the manufacturing. The wrapping of the packaging protects the contamination of the food products.
The room for packaging the product should be free from dust and vermin to avoid contamination. It may cause unacceptable contamination of the product.
Packaging shall not place directly on the floor.
Packaging should be assembled under hygienic condition before it takes into the room, except the cases like automatic assembly or packaging.
All packaging should be done without any delay. Those are handled by specific person those are having experience in product handling and packing.
After packing, the dairy products are stored in specific rooms for storage under required temperature.
Filling of containers with heat treated milk and milk products shall be carried out hygienically.
Wrapping are not be used for dairy products, except the case like where the containers are reused after thorough cleaning and disinfecting.
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