Food Safety & Quality

1. Introduction to Food Safety & Quality

Importance of food safety

Common hazards (physical, chemical, biological)

2. FSSAI Overview

Role and objectives

Functions and responsibilities

3. FSSAI License & Registration

Types: Basic, State, Central

Who needs what license

Process, documents, validity, renewal

4. FoSCoS Portal

Purpose and features

Using FoSCoS for licensing & compliance

5. Food Manufacturing & Service Sector Compliance

Good Manufacturing Practices (GMP)

Good Hygienic Practices (GHP)

Food packaging & labeling norms

6. Food Safety Training (FoSTaC)

Training types and categories

Certification requirements

Who needs to be trained

7. Food Safety Rules & Regulations

FSSAI Act & key regulations

Inspections, audits, penalties

Duties of Food Business Operators

8. Support & Resources

FSSAI helplines

Official portals and documentation

Good Manufacturing Practices (GMP) – Key Points

1. Personal Hygiene

Clean uniforms, head covers, trimmed nails

No jewelry, smoking, or spitting in food areas

Regular health checkups of food handlers

2. Facility & Equipment

Clean, well-ventilated and pest-free environment

Use food-grade, easy-to-clean surfaces

Proper waste disposal systems

3. Raw Material Handling

Buy from approved, hygienic sources

Inspect for spoilage or contamination

Store separately by type (dry, chilled, frozen)

4. Process Control

Standard Operating Procedures (SOPs) for every step

Avoid cross-contamination (separate raw/cooked)

Maintain correct cooking, cooling & storage temperatures

5. Cleaning & Sanitation

Daily cleaning schedules

Use safe and approved cleaning agents

Sanitize equipment, tools, and food contact surfaces regularly

6. Storage & Transportation

Keep food at safe temperatures (hot above 60°C, cold below 5°C)

Use covered, clean containers

Monitor shelf life and FIFO (First In, First Out)

7. Documentation & Records

Maintain logs for temperature, cleaning, pest control, etc.

Keep records of training, inspection, and corrective actions

8. Training of Staff

Regular food safety and hygiene training

Clear roles and responsibilities

Emergency procedures awareness

FSSAI & Food Safety Compliance – Key Areas

1. Food Safety Mitras (FSMs)

Who are they?

Trained individuals certified by FSSAI to support small food businesses.

Roles of FSMs:

Assist in licensing & registration

Provide hygiene ratings

Conduct food safety training (FoSTaC)

Help in documentation & compliance

Types of Mitras:

Digital Mitra

Trainer Mitra
Hygiene Mitra

How to become one?

Apply via [Link]

Complete training and certification

2. Food Testing – NABL/FSSAI Labs

Why food testing is essential:

Ensures food quality, safety, and compliance

Identifies adulteration and contamination

Types of labs recognized by FSSAI:

NABL Accredited Labs (ISO/IEC 17025 certified)

FSSAI Notified Labs

State/Food Authority Labs

Parameters tested:

Chemical, biological, and physical safety

Heavy metals, pesticide residues, microbiological contaminants, etc.

Mobile Food Testing Vans (Food Safety on Wheels):

For field testing in remote areas

Used during fairs or inspections

3. FSSAI License & Registration

Who needs it?

All food businesses – manufacturers, traders, restaurants, transporters, etc.

Types of Licenses:

Basic Registration: Turnover < ₹12 lakh/year

State License: Turnover ₹12 lakh – ₹20 crore/year

Central License: Turnover > ₹20 crore/year or inter-state operations

Where to apply?

Through FoSCoS portal: [Link]

Documents needed (common ones):

Business address proof

Identity proof

Food product details

Layout plan, machinery list (for manufacturers)

Micro Enterprises in the Food Industry

Definition (as per MSME classification):

Micro Enterprise: Investment in plant & machinery or equipment < ₹1 crore, and turnover < ₹5
crore.

Support from Ministry of Food Processing Industries (MoFPI)

1. PM FME Scheme (Pradhan Mantri Formalisation of Micro Food Processing Enterprises)

Launched: 2020
Aim: Formalize and support unorganized micro food processing units

Key Features:

Financial Assistance:

Credit-linked subsidy of 35% (max ₹10 lakh) for individual units

Support to SHGs/FPOs/Cooperatives

Common infrastructure, branding, marketing

Capacity Building:

Training, skill development, upgradation of units

One District One Product (ODOP):

Focus on specific local food products per district

Eligibility:

Existing micro food processing units

Individuals, SHGs, cooperatives, FPOs

Units willing to formalize and register with FSSAI

Apply through:
[Link] or state nodal departments

2. Other MoFPI Schemes Relevant for Micro Units

PMKSY (Pradhan Mantri Kisan SAMPADA Yojana) – For infrastructure and value chain
development

Cold Chain and Value Addition Scheme – Helps with storage, logistics

Mega Food Parks – Offers plug-and-play infrastructure for processing

Regulatory Requirements for Setting Up a Food Processing Factory

1. Consent to Establish (CTE)

Issued by: State Pollution Control Board (SPCB) or Pollution Control Committee (PCC)

Purpose:
Permission to start construction and installation of a facility after ensuring environmental norms.

When to apply:
Before construction begins or any machinery is installed.

Documents Required:

Project report

Layout plan

Land documents

Proposed pollution control measures

FSSAI application proof (if available)

2. Consent to Operate (CTO)

Issued by: SPCB / PCC

Purpose:
Authorization to start operations after construction is complete and pollution control systems are
in place.

When to apply:
After construction and installation of ETP and other required systems.

Validity: Usually 5 years (varies by state and industry category)

Documents Required:

CTE copy

Proof of installation of pollution control devices (like ETP)

Effluent & emission test reports

Occupancy or building use certificate

FSSAI license copy

3. Effluent Treatment Plant (ETP)

Required for: Units generating wastewater, especially in food, dairy, meat, beverage, and
pickling industries.

Purpose:
To treat industrial effluent to meet discharge norms as per CPCB guidelines.

ETP Must Ensure:

Treated water meets BOD, COD, pH norms

Sludge is handled as per Hazardous Waste Rules

Treated water may be reused or safely discharged

Design & Operation:

As per the scale of operation and nature of effluent

Must be run and monitored continuously

Records of treatment and testing must be maintained

Other Key Approvals Required:

FSSAI License

Factory License under Factories Act, 1948

Fire NOC

Building Plan Approval from local authorities

Trade License from Municipality/Panchayat

Electricity/Water connection approvals

Weights & Measures Department clearance (if applicable)

1. Layout Design (Factory/Food Unit)

Key Considerations:

Zoning: Separate areas for raw material, processing, packaging, and storage

Flow of Operations: Forward product flow only (no backtracking)

Drainage: Sloped floors, no water stagnation

Ventilation & Lighting: Natural/artificial lighting and air circulation

Walls & Surfaces: Smooth, washable, non-toxic materials

Handwashing & Sanitation: Easy access at critical points

Pest Control Barriers: Mesh windows, sealed gaps

2. Branding & Packaging

Branding Basics:

Unique product identity: name, logo, colors

Consumer trust: consistency in message and visual appeal

Differentiation: clarity in USP (e.g., organic, vegan, gluten-free)

Packaging Types:

Primary (direct contact with food): food-grade, safe materials

Secondary: outer wrap/boxes for logistics

Consider shelf life, temperature resistance, tamper-evidence

Sustainable Packaging Options:

Bio-based films, paper, recyclable PET, compostable packs

3. Labeling Requirements (FSSAI Guidelines)

Mandatory Info on Packaged Foods:

Name of the product

Ingredients list (in descending order)

Nutritional information

Vegetarian/Non-vegetarian symbol

Net quantity

Manufacturer details

FSSAI license number

Batch number & Date of manufacture

Best before / Use by

Allergen declaration

Storage conditions

Instructions for use (if applicable)

4. Common Labelling Defects

Missing or wrong FSSAI license number

No expiry/best before date

Ingredients not listed correctly

Font too small or unreadable info

No Veg/Non-Veg symbol

False claims (e.g., “100% natural” without basis)

Incorrect net weight/quantity

5. Waste Disposal in Food Industry

Types of Waste:

Organic waste (peels, leftovers)

Packaging waste (plastic, cardboard)

Effluents (liquid waste)

Hazardous waste (cleaning chemicals)

Best Practices:

Segregation at source

Composting or biogas for organic waste

Tie-up with authorized recyclers

Use of food-safe bins, regularly sanitized

W
Maintain waste disposal logs

6. Use of Sanitizers in Food Industry

Where Sanitizers are Used:

Food contact surfaces

Equipment and utensils

Hand sanitizing stations for workers

Types of Food-Grade Sanitizers:

Quaternary ammonium compounds (QACs)

Chlorine-based

Hydrogen peroxide blends

Iodophors

Important Points:

Use only FSSAI-approved sanitizers

Ensure correct concentration & contact time

Rinse when required (if not no-rinse type)

Train staff on safe handling and use

Department of Food Process Engineering (FPE)

Scope & Role:

A specialized branch in food technology/agricultural engineering

Deals with design, development, and application of engineering principles for food preservation,
processing, and packaging

Core Areas:

Food preservation & safety

Process design & optimization

Equipment development (dryers, extruders, etc.)

Thermal & non-thermal processing

Packaging technology

Value addition to agricultural produce

Institutions with FPE Departments:

IIT Kharagpur

IIFPT (Thanjavur)
NIFTEM (Kundli, Haryana)

Agricultural universities (like TNAU, PAU, GBPUAT)

Post-Harvest Processing & Losses

1. What is Post-Harvest Processing?

Operations done after harvesting to maintain quality, extend shelf life, and prepare food for
consumption or sale.

Includes:

Cleaning & sorting

Grading & drying

Milling, pulping, or juicing

Storage & packaging

Transportation & marketing

2. Post-Harvest Losses – Causes

Prevalent in: Fruits, vegetables, cereals, pulses

Reasons:

Improper harvesting techniques

Lack of cold chain or storage infrastructure

Poor packaging

Mechanical damage during transport

Microbial spoilage

Delay in market access

3. Strategies to Reduce Losses

Use of improved harvest tools

Cold storage and controlled atmosphere systems

Solar and mechanical dryers

Grading and hygienic packaging

Farmer training on handling and transport

Value addition at farm level (pickles, juices, chips, flour, etc.)

4. Role of FPE in Post-Harvest Sector

Development of loss-reducing tech (like minimal processing, MAP, cold chains)

Design of efficient food processing equipment

Research on waste to wealth (byproducts utilization)

Promotion of agri-food entrepreneurship

Entrepreneurial Risk – Overview

Definition:
Entrepreneurial risk refers to the uncertainty and potential losses an entrepreneur faces while
starting or running a business. It’s the chance that efforts may not result in success or p

Types of Entrepreneurial Risks:

1. Financial Risk

Investment may not yield returns

Difficulty in accessing credit or funding

Market fluctuations affect pricing and profitability

2. Market Risk

Uncertainty in demand and supply

Changing customer preferences

Competition from established brands or new entrants

3. Operational Risk
Equipment failure, process inefficiencies

Supply chain disruptions

Poor quality raw material or labor shortages

4. Legal & Regulatory Risk

Changes in FSSAI, pollution control norms

Licensing delays or non-compliance penalties

Taxation and export-import regulations

5. Technological Risk

Use of outdated or untested technology

Cybersecurity for e-commerce/online orders

Cost of upgrading equipment

6. Strategic Risk

Wrong business model or pricing strategy

Poor location or target market

Failure to adapt to trends (e.g., health-conscious food)

7. Environmental Risk

Crop failure (for agri-based units)

Water shortages, floods, climate events affecting raw materials

Waste disposal issues causing penalties

How to Manage Entrepreneurial Risks:

Feasibility study and business planning

Diversify products or markets

Insure assets and operations

Stay updated with regulations (FSSAI, GST, MSME)

Adopt lean operations and automation

Train staff and build strong SOPs

Seek mentorship or incubation support

✅ Benefits for Food Product Sellers on ONDC

Expanded Market Reach:

Cost-Effective:

Support for MSMEs:

Transparency and Control:

🛒 How to Start Selling Food Products on ONDC

1. Choose a Seller App:

2. Register Your Business:

3. Verification Process:

4. List Your Products:

5. Manage Orders and Deliveries:

📦 Tips for Success on ONDC

High-Quality Listings:

Competitive Pricing:

Prompt Fulfillment:

Customer Engagement:

1. Skill Development
EDPs equip individuals with essential entrepreneurial skills—business planning, financial
management, communication, and leadership—critical for running and scaling a business.

2. Access to Resources
Participants are guided on how to access funding, raw materials, technology, infrastructure, and
government schemes, making it easier to launch and sustain enterprises.
3. Awareness of Market Trends
EDPs help entrepreneurs understand market demands, customer behavior, pricing strategies,
and competition, enabling them to make informed decisions.

4. Networking Opportunities
EDPs create platforms for budding entrepreneurs to connect with industry experts, mentors,
suppliers, buyers, and fellow entrepreneurs.

5. Encouragement of Innovation
These programmes promote creativity and innovation by encouraging problem-solving, product
development, and the use of new technologies or business models.

6. Reduction of Failure Rates

By offering training, mentoring, and practical exposure, EDPs help entrepreneurs avoid common
mistakes, thereby increasing the chances of success.

7. Support for Specific Groups

Special EDPs are designed to uplift women, youth, SC/ST, minorities, and rural populations,
fostering inclusive growth and employment.

8. Regulatory Knowledge
EDPs familiarize participants with legal and regulatory requirements like FSSAI licensing, GST,
labor laws, and pollution control norms.

9. Building Confidence
With hands-on training, expert sessions, and exposure visits, EDPs build self-confidence and
entrepreneurial mindset in individuals.

10. Economic Development

By creating more small and medium enterprises (SMEs), EDPs stimulate job creation, local
economic activity, and contribute to GDP growth.