Hygienic and Sanitary

Practices for Food

Catering Businesses –
Advance Level
Module 0
1
 Introduction
This manual is for eating house, canteens and other catering businesses.

This manual explains General Requirements on Hygienic and Sanitary Practices to be

followed by all Food Business Operators engaged in catering/food service establishments,
as per Food Safety & Standard Act, 2006.

This manual presents bare minimum requirements of Food Safety and hygiene to be
followed by Food Business Operators along with Industry best practices.

The objective of this manual is to train the Food Safety Supervisors about GHP
requirements that should be followed in a catering business. The FSS may interpret these
requirement according to the size and type of their establishment.

The desired outcome of this manual is better understanding of food safety and hygiene
requirements and high standards of food safety in the catering industry.

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 What the law says…
In India, the mandatory sanitary & hygiene requirements for catering industry are –

“Part II of Schedule 4” of Food Safety and Standards (Licensing & Registration of

Food Businesses) Regulations, 2011
(http://www.fssai.gov.in/home/fss-legislation/fss-regulations.html) under Food
Safety & Standard Act, 2006 (http://www.fssai.gov.in/home/fss-legislation/food-
safety-and-standards-act.html)

&

“Part V of Schedule 4” of Food Safety and Standards (Licensing & Registration of

Food Businesses) Regulations, 2011
(http://www.fssai.gov.in/home/fss-legislation/fss-regulations.html) under Food
Safety & Standard Act, 2006 (http://www.fssai.gov.in/home/fss-legislation/food-
safety-and-standards-act.html )

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 Flow of manual
The manual has been designed according to the flow of operations in the catering
industry.
S. No. Operational Flow
1. Location, layout & facilities
2. Material Handling – Receiving & Storing
3. Pre-production processing
4. Production
5. Holding, Serving/Catering /Dining & Transportation
6. Personal Hygiene
7. Support Services – Management & Supervision, Food
Testing Facilities, Pest Control, Cleaning &
Maintenance, Waste Handling, Training, Record
Keeping & Consumer Awareness

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 Contents
The relevant sections from Part II & Part V of Schedule 4 as per flow of operations
are -
Part of
Relevant
S. No. Operational Flow Schedule Heading
Section
4
LOCATION, Part 2 Section 1 Location and Surroundings
LAYOUT & Layout and design of Food Establishment
FACILITIES Part 2 Section 2 Premises
1.0 Part 2 Section 3 Equipment & Containers
Part 2 Section 4 Facilities

Part 5 Section 1 Good Manufacturing Practices for whole premises

2.0 MATERIAL HANDLING
Food Operations & Control - Procurement of Raw
2.1 Receiving
Part 2 Section 5.1 Material
2.0 Part 5 Section 2.2 Good Food Hygiene Practices - Raw Material
Food Operations & Control - Storage of Raw
2.2 Storing
Part 2 Section 5.2 Material & Food
Part 5 Section 5 Storage

5
 Contents
The relevant sections from Part II & Part V of Schedule 4 as per flowof operations
are -
Part of
Relevant
S. No. Operational Flow Schedule Heading
Section
4
Part 5 Section 2.2 Good Food Hygiene Practices - Raw Material
PRE-PRODUCTION Food Operations & Control - Food
3.0 PROCESSING Processing/Preparation, Packaging &
Part 2 Secton 5.3 Distribution Service
Good Food Hygiene Practices - Cross
Part 5 Section 2.5 Contamination
Part 5 Section 6 Special Requirement of High Risk Foods
PRODUCTION Part 5 Section 2.3 Good Food Hygiene Practices - Cooking
4.0 Part 5 Section 2.4 Good Food Hygiene Practices - Chilling
Part 5 Section 6 Special Requirement of High Risk Foods
HOLDING, Part 2 Section 5.4 Food Operations & Control - Food Packaging
SERVING/CATERING Food Operations & Control - Food
5.0 Part 2 Section 5.5 Distribution/Service
/DINING &
TRANSPORTATION Part 5 Section 4 Transportation and handling of food
PERSONAL HYGIENE Part 2 Section 10 Personal Hygiene
6.0
6
Part 5 Section 3 Personal Hygiene
 Contents
The relevant sections from Part II & Part V of Schedule 4 as per flowof operations
are -
Part of
Relevan
S. No. Operational Flow Schedul Heading
t Section
e4
7.0 SUPPORT SERVICES
7.1 Management & Supervision
Part 2 Section 6 Management & Supervision
7.2 Food Testing Facilities Part 2 Section 7 Food Testing Facilities
Sanitation and Maintenance of
7.3 Pest Control Establishment Premises - Pest Control
Part 2 Section 9.2 System
Sanitation and Maintenance of
7.0 7.4 Cleaning & Maintenance Establishment Premises - Cleaning and
Part 2 Section 9.1 Maintenance
Part 5 Section 2.1 Good Food Hygiene Practices - Cleaning
7.5 Waste Handling Part 2 Section 4.5 Facilities - Drainage and waste disposal
7.6 Training Part 2 Section 12 Training
7.7 Record Keeping Part 2 Section 8 Audit, Documentation and Records
Product Information & Consumer
7.8 Consumer Awareness Part 2 Section 11 Awareness
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 Introduction to Food Safety
Food Safety means assurance that food is acceptable for human
consumption according to its intended use.

Food Safety Management System means the adoption Good

Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as may
be specified by regulation, for the food business.

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 Introduction to Food Safety
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.

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 Introduction to Food Safety
Physical Hazards
Any foreign object (inanimate) found in the food or a naturally occurring object
(bone in fillet), that poses; a hazard is called a ‘Physical Contamination’.

Common Physical Hazards include :

Glass
Chipped pieces of cutlery and crockery
Metal shavings from cans and foils
Stapler pins
Blades
Plastic films used for wrapping or chipped pieces of disposables
Non edible garnishes
Lint and threads
Band- aids
Hair
Finger nails
Bones
Jewellery pieces
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 Introduction to Food Safety
Chemical Hazards

Naturally occurring and Process Induced Chemical substances that can cause a
food borne illness is called a ‘Chemical Contaminant or Hazard’.

Process Induced Chemical Contaminants include :

- Toxic metals in the catering set up or supply chain
-Pesticides, Colorants
-Cleansing products and sanitizers
-Equipment lubricants
-Chemical Food Additives, Preservatives

Natural Chemical Contaminants include :

- Ciguatoxin , Saxitoxin, Brevitoxin and Domoic Acid from Marine Algae
- Histamine / Scombroid poisoning from fish

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 Introduction to Food Safety
Biological Hazards

Biological hazards are organisms, or substances produced by organisms, that

pose a threat to human health. They are a major concern in food processing
because they cause most food borne illness outbreaks.

Major biological hazards include –

-Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli,
Campylobacter jejuni, Yersinia enterocolitica, Listeria monocytogenes, Bacillus
anthracis, Bacillus cereus, Staphlococcus aureus, Clostridium botulinum,
Clostridium perfringens, Vibrio vulnificus, Vibrio parahaemolyticus
-Virus ex: hepatitis A virus, Norwalk viruses, Rotavirus
-Parasites ex: Toxoplasma gondii, Cryptosporidia, Giardia spp., Trichinella
spiralis, Taenia solium, Anisakis spp.

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 Introduction to Food Safety
Biological Hazards causes -

1.Food Borne Infections result when a person consumes food containing

pathogens; which grow in the human intestine and cause discomfort or
disease. Typical symptoms of a ‘food borne Infections’ do not appear
immediately.
2.Food Borne Intoxications result when a person consumes food containing
toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food
borne Intoxication’ appear quickly.
Food Borne toxin – mediated infections result when a person consumes food
containing toxins produced by the pathogens in it; which grow in the human
intestine and produce toxins that cause discomfort or disease.

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 Introduction to Food Safety
Conditions favouring growth of Microorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
Temperature Microorganisms grow well between the temperature range of 5⁰C –
63⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favor their
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’

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 Introduction to Food Safety
Allergens

Food allergy is a potentially serious immune response to eating or otherwise

coming into contact with certain foods or food additives.

A food allergy occurs when the immune system:

-Identifies a particular food protein as dangerous and creates antibodies

against it
-The next time the individual eats that food, immune system tries to protect
the body against the danger by releasing massive amount of chemicals
including Histamine
-Histamine is a powerful chemical that can cause a reaction in the respiratory
system, gastrointestinal tract, skin or cardiovascular system.
- In the most extreme cases, food allergies can be fatal. Although any food can
provoke an immune response in allergic individuals, a few foods are
responsible for the majority of food allergies.

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 Introduction to Food Safety
The following foods and ingredients are known to cause hypersensitivity and
shall always be declared:

1.Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their
hybridized strains and products of these;
2.Crustacea and products of these;
3.Eggs and egg products;
4.Fish and fish products;
5.Peanuts, soybeans and products of these;
6.Milk and milk products (lactose included);
7.Tree nuts and nut products; and
8.Sulphite in concentrations of 10 mg/kg or more.”

While the Codex list contains the major allergens on a world-wide basis, the
foods, which are common causes of allergic reactions, differ between
geographical areas, as a result of dietary preferences, for instance. Some
countries have chosen to include additional foods on their national list of foods
and ingredients that must be declared on food labels
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 Introduction to Food Safety

Cereals containing gluten

Sulphite in concentrations
Tree nuts and nut products
of 10 mg/kg or more

Allergen
Crustacea and products s Milk and milk products
of these

Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these
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 Introduction to Food Safety
Food Spoilage
Food spoilage means the original nutritional value, texture, flavour of the food are
damaged, the food become harmful to people and unsuitable to eat. Major reason for food
spoilage are -

1.Foreign matter: Human hair, stapler, metal particles, fabric, plastic, alkali etc. are big
threats to food safety and can cause food spoilage. Anything that is not considered as food
or food substance is considered as foreign matter.

2.Lack of proper drainage: A drain in a food processing area must be flowing with no back
flow and should be highly cleanable preventing re-entry of pest from a common drain.

3.Non- food grade equipment: There are many equipment that are used in modern catering
practices, but very few materials like ceramic or high quality SS etc are allowed as food
contact materials. So a food grade equipment is essential for ensuring shelf life for
product ,reducing metal contamination and ensuring food safety.

4.Improper handling: With unclean hands and wrong selection of equipment and packing it
in unsuitable material will result in food safety issues.
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 Introduction to Food Safety
5. Improper processing: Wrong process method can lead to major changes in end
product. Right temperature, right time, proper additives and understanding process
steps is essential to ensure food safety.

6. Residues of chemicals: Chemicals come into contact in food as crop contaminants

then later in the process of sanitizing voluntarily by our process. The next involuntary
entry of chemicals into food can be through residues of equipment or utensil
sanitation operations. It is important to ensure thorough washing is done before
equipment are taken into production.

7. Non-standard sanitation: Sanitation must be based on strict guidelines of either

historical data or validation. If chemicals are used in less or more quantity or in an
unverified process or method, sanitation will fail to achieve proper results giving way
for food to become unsafe .

8. Poor raw materials: Raw material selection must be based on strict scientific
reference and frequent sampling.

9. Additive: Additives of any nature like essence, flavors etc can spoil food if not used in
the right quantity. Unauthorized additive also must not be used.
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 Introduction to Food Safety
10. Non potable water: Water is involved in food process in various stages from
washing to soaking then involved in either directly food production as an ingredient
or in some in direct manner to mix or bake or steam. It is also important for washing
and sanitation operations. Water in food industry must conform to IS 3025 and IS
10500 standards.

11. Improper storage: Storage must not only be done by FIFO method but also properly
segregated and with required ventilation. Right combination of duration,
temperature ventilation and segregation defines a good storage. Any deviation in
one of these will result in food becoming unsafe.

12. Not following FIFO: FIFO is first in first out; sometime FEFO is followed which is first
expiry first out. But FIFO is the most adopted method because in food industry,
expiry date is not waited for. Process should begin much before, the best before
date or use by date to give the guest safe food.

13. Illness/Injury to staff: Food safety is much dependent on the food handler’s
personal behavior and health status. A person with cough, cold, open wound,
itching and any illness which is of an irritable nature tends to make him handle
things without washing his hands after touching the body. The most common
danger to food safety is from cough and cold and open wounds for food handlers.
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 Introduction to Food Safety
14. Improper segregation: Non vegetarian and vegetarians to name a few but guest
preferences are increasing like vegan, fruitarian, eggetarian etc. For Every guest who
has got a preference, a food which doesn’t belong to his choice category becomes a
sub-standard or unsafe food. For example, for a non vegetarian, a vegetarian dish
with traces of egg is unsafe. So too is the case of a dairy product trace in a vegetarian
dish for a vegan.

15. Humidity: Humidity is a major cause for enabling micro organism multiplication.
Food zones must have lesser than 65 % humidity to ensure food safety.

16. Temperature: Temperature of cooking, holding, reheating, storing. Serving,

transporting, each one of this is an important factor in food being safe.

17. Time: Display time, holding time and discard time for already stored items is crucial
for food safety.

18. Non-food grade packing: Food has to be packed only in acceptable packing material
to ensure food safety.

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 Introduction to Food Safety
19. Pest: Food invites pests and the movement of pest towards food is natural. Enough
care must be taken to plan pest control devices and other forms of controls to ensure
that they are highly restricted from either getting into food or contaminating food
resulting in food safety issues.

20. Body fluids of rodents/pests: Many invisible things in food chain happen due to the
contamination caused by rodents, reptiles, pests, nocturnal animals and birds present
in the storage yard, marketing yard, transportation etc. If attention is not given it can
also happen inside the store of hotel too. The body fluids like urine, fecal matter etc.,
get into the food process and make the food very unsafe for consumption.

21. Improper waste disposal: Waste is an outcome of process but often present very
close to the process region. If it is not disposed in a scientific manner it can breed pest
and micro organisms which is a threat to food safety.

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