Industrial canteen inspections in India are governed by the Food Safety and Standards Authority of India (FSSAI) and cover aspects like hygiene, pest control, food handler health, and proper storage

 Industrial canteen inspections in India are governed by the Food Safety and Standards Authority of India (FSSAI) and cover aspects like hygiene, pest control, food handler health, and proper storage. Inspectors from FSSAI will verify compliance with Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations. Key areas of inspection include cleanliness, proper ventilation and lighting, water quality, correct food preparation and storage practices, timely garbage disposal, and regular health checks for all food handlers.  

Regulatory Framework

FSSAI: The primary body responsible for food safety in India is the FSSAI, which sets the standards and conducts inspections. 

Schedule 4 of FSSAI Regulations: This schedule outlines the general hygienic and sanitary practices that must be followed by food businesses, including industrial canteens. 

Key Areas for Inspection

Premises and Hygiene:

Cleanliness: Floors, walls, and ceilings must be clean, sound, and easily washable. 

Ventilation and Lighting: Adequate lighting and ventilation are required in all food preparation areas. 

Pest Control: Measures must be in place to prevent the entry and presence of pests and insects. 

Food and Water Quality:

Potable Water: Only safe, potable water is to be used for drinking and food preparation. 

Food Testing: Regular testing of food and water is mandatory. 

Supplier Verification: Raw materials must be sourced from licensed suppliers with appropriate checks on expiry dates. 

Food Handling and Storage:

Segregation: Separate storage areas are needed for raw materials, processed food, and other items. 

Storage Practices: Food must be stored in clean, closed containers and perishable items should be stored at the correct temperature. 

FIFO: The First-In, First-Out (FIFO) principle should be followed for stock rotation. 

Food Handler Hygiene:

Health Check-ups: All food handlers must undergo regular medical examinations. 

Personal Hygiene: Food handlers must maintain high standards of personal hygiene, including the provision of soap and facilities for handwashing. 

Equipment and Utensils:

Materials: Equipment and containers should be made from non-toxic, non-corrosive, and food-grade materials. 

Cleanliness: Utensils, cutlery, and crockery must be kept clean and made of food-grade materials like stainless steel or ceramic. 

Waste Management:

Timely Disposal: Garbage must be removed promptly and not allowed to accumulate. 

Inspection Process

Food Safety Officers (FSO): FSSAs or authorized officers conduct inspections to assess compliance and can take samples for testing at FSSAI-accredited labs. 

Documentation: Food businesses are required to maintain proper documentation for all food, water, and hygiene testing reports. 

Food Safety Display Boards (FSDBs): Displaying FSDBs is also a mandatory requirement in food premises to provide information on food safety and hygiene.