{"id":1506,"date":"2016-05-30T08:17:14","date_gmt":"2016-05-30T08:17:14","guid":{"rendered":"http:\/\/blog.posist.com\/?p=1506"},"modified":"2023-08-29T16:24:27","modified_gmt":"2023-08-29T10:54:27","slug":"food-safety-guidelines-fssai-restaurants-must-follow","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/resources\/food-safety-guidelines-fssai-restaurants-must-follow.html","title":{"rendered":"FSSAI Food Licensing & Registration System Guidelines For Restaurants"},"content":{"rendered":"

Running a restaurant business is not an easy task. While sustaining the business is a plateful in itself, one must also not forget to abide by the rules and guidelines set up by the FSSAI<\/a>. There are specific FSSAI Food Licensing & Registration System guidelines that all Restaurants and Food Establishments should follow. Industry bodies like FSSAI, Regional Municipal corporation body, sale tax, and income tax bodies are continuously eyeing restaurants operations, and not complying with these guidelines can result in strict action against the restaurants, and also lead to them shutting down.<\/strong> In our previous articles, we have discussed the impact of food licenses on the restaurant business<\/a> and a small guide article on how to get the food licenses<\/a>.\u00a0 In this article, we present the checkpoints of operating restaurant business from the eye of FSSAI.<\/p>\n

FSSAI Food Licensing & Registration System Checklist For Catering and Food Service Establishments<\/strong><\/h2>\n

The Food Safety & Standards Authority of India (FSSAI) is launching a cloud-based, upgraded new food safety compliance online platform called Food Safety Compliance System (FoSCoS)<\/a>. The module will be offering licensing, registration, inspection, and annual return modules. The following are the essential FSSAI food licensing & registration system guidelines that you should ensure are followed at your restaurant and food business premises.<\/p>\n

1. Good Manufacturing Practices for the Whole Premise<\/strong><\/h3>\n

The FSSAI food licensing & registration system guidelines require that the restaurant has proper food preparation areas, toilets, and changing facilities.<\/p>\n

a) Food Preparation Areas- <\/strong>Cooking and frying should be done under chimney having an appropriate suction capacity.<\/p>\n

b) Hand washing facilities and toilets- <\/strong>The restaurant\u00a0should have an adequate number of wash-hand basin fitted with taps for running hot and cold water.<\/p>\n

c) Changing facilities- <\/strong>Proper facilities should be provided to the staff to change their clothes wherever necessary.<\/p>\n

2. Good Food Hygiene Practices\u00a0\u00a0<\/strong><\/h3>\n

Restaurant premises shall be located in a clean place and free of filthy surroundings and shall maintain the overall\u00a0hygienic environment. All new restaurants shall set up away from environmentally polluted areas. There should be adequate ventilation.<\/p>\n

a) Cleaning-<\/strong> Working area and equipment\/ utensils should be cleaned appropriately.<\/p>\n

b) Water Supply- <\/strong>There should be an adequate supply of potable water. The water should be examined chemically and bacteriologically by a NABL accredited laboratory. \u00a0Ice and steam wherever in use should be made from the same portable water.<\/p>\n

c) Raw Materials- <\/strong>Certain FSSAI guidelines should be followed in the handling and preparation of raw materials.<\/p>\n

Preparation of Fruits\/ Vegetables<\/u><\/strong><\/p>\n