SAFE STORAGE, DISTRIBUTION & TRANSPORTATION OF …

1 HANDBOOKSAFE STORAGE, DISTRIBUTION & TRANSPORTATION OF FOOD PRODUCTSSafe & Nutritious FoodGMP / GHP for Food Storage, DISTRIBUTION & TransportationTable to the GMP training programfor Storage and TRANSPORTATION the Law General responsibilityunder FoodandStandards Compliancein Food Storage and of Managementto Food Safety: A to Food is Food the food Safety Hazards and GMPrequirements forFood Storageand Hazards in Storage and ofFood ofPreventing Health principles of Food Safety GMP GMP measures Design Storage Specific GMP GMPmeasures for GMP requirements for TRANSPORTATION of of the establishments that own and and records Legal and Checklist Food Storage / Checklist DISTRIBUTION and :Welcome to theQuality Food Safety-GMP Training Programfor foodStorage and TRANSPORTATION businessThis guide is created for supporting the implementation of the safety and hygienerequirements in foodstorage, DISTRIBUTION and transportestablishments.

2 This guide will enablesuch food businessesto understand in more detail how they can comply with the legalrequirements which are expressed in more general terms in the regulations and help them toimplement good hygiene practices tailored to the characteristics of their prevent contamination of pathogens,appropriate food safetypracticesandtemperaturecontrol playthe most importantrolesduring handling, TRANSPORTATION , storage and retailingofthe food. The descriptions in this guidefacilitate bothcompliance with regulations and auniform approachat every stage. It is also a practical support for the necessary checks andrecordsformaintenance oftheGMPs& : Learning OutcomeIn these modules,the participants will learn about GMPs& GHPs,Food Safety requirements andhow toimplementittoprotect the food products and food stream fromany kind document will be an evolving document.

3 It will be updated considering the experiencesand information from food businessoperators and from competent associate with you and ask you to join us in learning about and practicingGMP-FOOD SAFETY in your a partner in helping usin producingsafe, wholesome, quality food products for What the law : General Responsibilityunder Food Safety & Standards ActThe Food Safety & Standards Act is applicable to all kinds of food and substances whetherprocessed, partially processedor unprocessed, which is intended for human consumptionand includes primary food (exceptthe produce in the hand of a farmer or a fisherman),alltypes of imported foods,genetically modified foods or foods having genetic ingredients,infant foods, packaged drinking water, alcoholic drink and also includeswater used in foodduring manufacture or : Main.

4 Primary Responsibility for food safetyThe primary responsibility of complying with the law and ensuring safety offood has beenentrusted on the Act specifies that every FBO must ensure that the articles of foodsatisfy the requirements under the Act and the Rules/Regulations at all stages of production,processing, import, DISTRIBUTION and sale within the businesses under its minimum mandatory hygienic and sanitary requirements as provided under the LicensingRegulation are also required to be maintained by the FBOs, both registered and licensed. TheFBO is also required to comply with an improvement notices if issued to him by theenforcement agency, failing which the license may be related to composition of 19 specifies that no article of food shall contain any food additive orprocessing aid unless it is inaccordance with the provisions of this Act andregulations made there under.

5 It has also specified that no article of foodshall contain any contaminant, naturally occurring toxic substances or toxinsor hormone or heavy metals in excess of such quantities as may be specifiedby regulations . 20 of the FSS Act provides for specific provisions to regulate the useof additives and specified limits for other naturally occurring toxicsubstances and heavy 21 of the FSS Act regulates pesticides, veterinary drugs residues,antibiotic residues and micro-biological counts in food. This sectionmandates that (1) No article of food shall contain insecticides or pesticidesresidues, veterinary drugs residues, antibiotic residues, solvent residues,pharmacological active substances and micro-biological counts in excess ofsuch tolerance limits as may be specified by regulations.

6 (2) No insecticideshall be used directly on article of food except fumigants registered andapproved under the Insecticides Act, 1968. Based on the above requirements the followingregulationshave been notified: The Food Safety and Standards (Food Products Standards and Food Additives)Regulations 2011, (theAdditives Regulation) which specifies the list of additives to beused in general or in particular food products, their limits to be used in articles of foodor food products or category, hence limiting the use. The Food Safety and Standards (Contaminants, Toxins and Residues) Regulations,2011outlines permissiblelevels of certain contaminants and toxins in food andcompliance with these levels are mandatory for food business operators (FBOs). Section 22 of the FSS Act introduces new foods like Food Supplements, Food for SpecialDietary Uses (FSDUs), novel foods, genetically modified foods etc.

7 And some processesthose are relatively new in the Indian context. This section very specifically outlines that no person shall manufacture, distribute, sell or import any novel food, geneticallymodified articles of food, irradiated food, organic foods, foods for special dietary uses,functional foods, nutraceuticals1,health supplements, proprietary foods and such otherarticles of food which the Central Government may notify in this behalf . A detailedregulation on the mandates for this sector including their definitions, composition,ingredients to be used and claims that can be made have been notified in 2017. Section 25 of the FSS Act provides that import of food articles will be subject to this Actand shall follow alltheregulationslaid down under the related to processes associated with food manufacturing and FSS Act has defined FoodSafetyManagementSystems (FSMS)as theadoption of Good Manufacturing Practices (GMP), Good HygienePractices(GHP); Hazard Analysis & Critical Control Points (HACCP) and such otherpractices as may be specified by the Regulation, for food business.

8 FSMSis a system through which an organization in the food chainimplements, with a view to provide a framework for internationallyharmonized requirements for systematically managing safety in food supplychains. The management systems are more or less interlinked starting at thebeginning with good practices to ultimately achieve higher standards orsystems. The purpose of implementing FSMS in the factory premises orthroughout the supply chain is to achieve clean and hygienic environmentsuitable to ensure safe food for human consumption and consumerconfidence, better brand value and international trade. FSS Act recognizes the requirement of good hygiene practice (GHP) andsanitary practices for all kinds of food businesses whether small or big andaccordingly the Licensing Regulations outline basic safety and sanitaryconditions which must be complied with as a condition of the license issuedto FBOs.

9 Mandatory compliance with these GHP indicates the shift inregulatory focus towards ensuring safe, clean and wholesome , under the FSS Act, the Rules and the Regulations thereunder, anyestablishment in which food is being handled, processed, manufactured,stored, and distributed by a FBO, whether a holder of a registration or alicense under the Licensing Regulations, is required to conform to the GMP& GHP conditions at all FSS Act and the Licensing Regulations also expect a FBO to ideally tryand improve upon the sanitary and hygienic conditions at their premises toattain HACCP standards within a pre-determined requirements related to GHP and good manufacturing practice (GMP)1 These areinterlinked terms and depict very broad concepts on which research is still onbut considered similar to FoodSupplementsas provided in Schedule 4 of the Licensing Regulation has been into six partseach detailing GMP/GHP practices for the following different types of FBOs Street Food Vendors All small and petty FBOs as defined under the Licensing andRegistration regulation 2011 other than street food vendors Milk and milk product units.

10 Meat processing units including slaughter houses All other license holders Catering and food service FBO engaged in the business of storage and TRANSPORTATION will have to follow at least theminimum GMP/GHP requirements identified and documented basis the above mentionedcriteria depending on the nature of food products being 44 of the Act provides the power to Food Authority to recognize an organization or anagency for carrying out regulatory food safety audit and checking compliance with the FoodSafety Management Systems required under the Act or the Rules and Regulations framedthereunder. In accordance with this provision, the Food Authority is proposing to provide for aprocedure by which such recognition can be given to notified third party Auditors. Processesfor conducting Food Safety Audits, Audit reporting and management requirements will all belaid down as a separate Regulation.