General Hygienic and Sanitary practices to be followed by Food Business operators
It is hereby recognized and declared as a matter of legislative determination that in the field of human nutrition, safe, clean, wholesome food – is indispensable to the health and welfare of the consumer of the country; that – food is a perishable commodity susceptible to contamination and adulteration; – and that – basic sanitary and hygienic conditions are deemed to be necessary for the production and distribution of milk – Meat products, service establishments etc.
The establishment in which food is being handled, processed, manufactured, stored, distributed by the food business operator whether holder of registration certificate or a license as per the norms laid down in these regulations and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standards as specified below. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements.
These are the basic – compulsory requirements for ensuring safety of the food manufactured in any premise and FBOs shall continuously try to improve the sanitary and hygienic conditions at the premises with a goal of attaining India HACCP standards within a – previously determined period.