The Food Safety and Standards Authority of India is an autonomous body under the Ministry of Health and Welfare. FSSAI has established specific guidelines for operating a cafe or restaurant, and obtaining a permit is a prerequisite before opening one. Adhering to these FSSAI Guidelines for Restaurant Business is imperative if you wish to sustain your restaurant, as regulatory bodies like FSSAI are becoming increasingly vigilant, and non-compliance with the set criteria may result in closure. To avoid such situations, this blog provides a list of the prescribed FSSAI Guidelines for Restaurant Businesses in India.
FSSAI Guidelines for Restaurant Business
Mentioned below are the important FSSAI Guidelines for Restaurant Business in India:
1. General Requirements
In accordance with the FSSAI Guidelines for Restaurants, they must adhere to specific general requirements to ensure food safety and compliance. Key aspects include the display of licences, notifications, and certificates. Additionally, special instructions related to the food being sold should be prominently featured. The food supervisor is responsible for regular observation of the eatery’s health standards, particularly focusing on nutrition handling practices. Essential food safety messages mandated by FSSAI must be clearly displayed within the restaurant premises.
2. Raw Materials
Ensuring the quality of raw materials is crucial for maintaining food safety standards. Restaurants are advised to source raw materials from reliable and well-known vendors. Prior to procurement, a thorough check for visible decay, off-putting doors, and signs of defrosting or foreign body contamination must be conducted. Furthermore, the utilisation of raw materials should align with supply practices such as FIFO (First in First Out), FMFO (First Manufactured First Out), and FEFO (First Expired First Out). Careful consideration should be given to the storage capacity of storerooms to prevent accidental contamination or temperature misuse, particularly in the case of frozen foods.
3. Water and Ice
Ensuring the safety of water and ice is paramount in accordance with FSSAI Guidelines for Restaurant Business. The rules explicitly state that restaurant owners must use uncontaminated water, free from toxins and chemical threats, even when producing ice, as freezing does not eliminate poisons from water. Water used for making ice and beverages must be fit for consumption, meeting standards for cleaning, drinking, cooking, and handwashing. Proper storage of water in covered, clean containers with taps for withdrawal is essential. Regular draining, cleaning, and drying of water containers, as well as appropriate disposal of water waste, are imperative procedures to be followed.
4. Formulations
The authority provides specific FSSAI Guidelines for Restaurant Business for edibles containing excessive amounts of salt, sugar, acid, or low moisture content. Customers should be informed about allergen contents such as egg, fish, milk, nuts, etc. Food items must be securely stored, and if any uncooked ingredients are incorporated, their levels must be monitored and restricted.
5. Preparation and Processing
The preparation and processing FSSAI Guidelines for Restaurants involve handling and cooking raw materials to eliminate or reduce hazards to acceptable levels. Practices that ensure no recontamination of food must be followed diligently. Frozen foods must be adequately defrosted before cooking to ensure proper preparation. Reuse of cooking oil is prohibited, and ongoing monitoring is necessary for fermenting foods to prevent the growth of pathogens.
6. Processing and Preparation of Fruits and Vegetables
In compliance with FSSAI Guidelines for Restaurant Business, the processing and preparation of fruits and vegetables require careful attention to prevent cross-contamination. Products that have been safeguarded from cross-pollution and appropriately preserved should be utilised, with the removal of parts in poor condition. Before use, fruits and vegetables must be washed in potable water. Ready-made fruits and vegetables should undergo purification using alkaline water or 50 ppm chlorinated water.
7. Processing and Preparation of Non-Vegetarian Foods
FSSAI Guidelines for Restaurant Business emphasise the separation of raw meat and processed meat to avoid cross-contamination. Thorough handwashing is necessary when switching between different types of meat. Surfaces in contact with raw meat or poultry should be treated with antibacterial products, and frozen items must be defrosted properly for adequate heat penetration.
8. Transportation, Handling, and Storage of Prepared Food
FSSAI registration or FSSAI licence regulations dictate that transportation means for prepared food must maintain high hygiene standards. Consistent time and temperature control during delivery are crucial to prevent microbial proliferation. Separate racks for vegetarian and non-vegetarian foods are required, with cooked food positioned above uncooked items. Preserved foods should be stored in a cool, dry place, fermented and acidified foods in a separate cool, dry place, and food for cold storage should be distributed in small quantities. Legal, artificial food colouring or enhancers are permitted, and surplus or defrosted food must be discarded.
9. Self-Hygiene
Maintaining the cleanliness and hygiene of food handlers is essential according to FSSAI Guidelines for Restaurant Business. Handlers are advised against wearing hazardous materials like jewellery or physical hazards like straps that may compromise food safety. Employees should not handle food while contaminated, and proper clothing, including hairnets and gloves, must be worn. Outdoor shoes are not permitted while cooking, and handwashing is mandatory, with clean water, soap, and sanitizer readily available. Food handlers are prohibited from smoking, chewing tobacco, betel nuts, gum, spitting, sneezing, touching ready-to-eat items with bare hands, or handling food and money simultaneously.
10. Distributing or Selling Units, Tools, and Utensils
Regular cleaning and disinfection of food utensils are essential to prevent microbial growth, as per FSSAI Guidelines for Restaurant Business. Properly designed and constructed equipment and utensils made from non-permeable food-grade material are mandated as precautionary measures. Separation of raw and prepared food utensils, sanitization of reusable utensils, and avoidance of one-time-use disposable items are emphasised. Broken or chipped dishes should be disposed of, and personal belongings must be kept at least 30 cm away from cooking, selling, and distributing areas.
11. Necessities at the Point of Sale
The point of sale marks the conclusion of the food business cycle, and FSSAI has established regulations to ensure the protection of food during this crucial stage. Guidelines emphasise safeguarding food from dust, wind, sun, insects, and similar contaminants. Food should not be sold using improper disposal gloves, and the point of sale should be situated away from human and animal waste areas. Consumers should receive salt and sugar in separate single portions without returning them to the dispenser.
12. Ambience and Surroundings
To prevent food contamination from unhygienic surroundings, FSSAI mandates that food selling zones be clean and dry, with proper ventilation in a breezy environment rather than a damp location. Hygiene standards should be maintained, with no waste accumulations near edible substances, and activities such as spitting or handwashing should be prohibited in the vicinity. Toilets must not open directly into food handling, preparation, or selling areas. Proper water waste management is essential, and restaurant furnishings must not contribute to contamination.
Final Thoughts
Adherence to FSSAI Guidelines for Restaurant Business is indispensable for the success and safety of a restaurant business. These regulations encompass various critical aspects, including general requirements, raw material procurement, water and ice safety, formulations, and preparation techniques. The guidelines extend to the meticulous handling of fruits, vegetables, non-vegetarian foods, and the transportation, storage, and distribution of prepared food. Emphasising self-hygiene, waste disposal, and pest control, FSSAI ensures a comprehensive framework for maintaining the highest standards in the restaurant industry. The rules extend to the point of sale, ambience, and surroundings, addressing necessities to protect food from contaminants. In essence, strict compliance with FSSAI guidelines is pivotal in fostering a safe, hygienic, and successful restaurant environment.
