Initial Environmental Examination

August 2013

IND: Horticulture Cold Chain Project

Prepared by Champion Agro Limited (CAL) for the Asian Development Bank. This is an

updated version of the draft originally posted in July 2013 available on

http://www.adb.org/projects/46943-014/documents.

IND: Horticulture Value Chain Project Champion Agro Limited, Gujarat, India

INITIAL ENVIRONMENTAL EXAMINATION REPORT

ON

FRUIT AND VEGETABLE PROCESSING FACILTIES

OF

CHAMPION AGRO LIMITED (Version: updated in July 2013)

Regd. Corporate Office: Champion Agro Limited Survey No 217, Plot No 2, NH 8-B, Veraval Main Road, Veraval(Shapar) Rajkot-360024, Gujrat, India Contact Person: Mr Shamender Sharma, COO Email: shamender@chapionagro.com URL:www.championagro.com IEE Report Prepared by HARI PRAKASH, Environmental and Social Safeguards Consultant, Deccan Consulting Engineers Private Limited, B-98/5A, 3rd Floor, Joshi Colony, Behind BALCO Market, I P Extension, Delhi 1100 92 Email: hari@deccan.org.in URL: www.deccan.org.in

CONTENTS

Page A Executive Summary 1

B Policy, Legal and Administrative Framework 4 B1 Applicable National Regulatory Acts and Notifications 4 B2 Regulatory Framework for Involuntary Resettlement and Rehabilitation 6 B3 Regulatory/Legal Policy Framework for Indigenous Peoples 8

C Description of Current and Proposed Facilities 9 C1 CAL’s Current / Existing Facilities 9 C2 CAL’s Proposed Facilities 11

D Description of Baseline Environment 21 D1 Baseline Environmental Profile of IQF Facility Location / Site 21

D2 Baseline Environmental Profile of CA Storage Facility Location/Site 23 D3 Baseline Environmental Profile of ACCs and ADCs Location/Site 24

E Anticipated Environmental Impacts and Mitigation Measures 24 E1 Pre-Construction Stage Impacts and Mitigation Measures 24 E2 Pre-construction Stage Regulatory Compliances: 25 E3 Construction Stage Impacts and Mitigation Measures: 25 E4 Operation Stage Impacts and Mitigation Measures: 25 E5 EHS Performance Standards/Requirements 29 E6 Decommissioning Plan 29

F Analysis of Alternatives 29 F1 No Project Facility Alternative 29 F2 Equipment Layout and Selection of Machinery 30 F3 Siting of the Facilities and Land Purchase Arrangement 30

G Information Disclosure, Consultation 31

H Grievance and Redress Mechanism 32 I Environmental Management Plan 33 I1 Environmental Mitigation Action Plan 33 I2 Environmental Enhancement Measures 33 I3 Operation Stage Environmental Monitoring 34 I4 Budgetary Cost Provision for EMAP Implementation 34 I5 Institutional Arrangements 35

J Conclusion and Recommendation 35

List of Tables Table 1 Applicable Environmental Regulations for CAL’s proposed facilities 5 Table 2 Current Facilities of CAL for Fruits and Vegetables processing 11 Table 3 CAL’s proposed facilities under ADB Corporate Finance 12 Table 4 CAL’s proposed facilities at IQF 13 Table 5 Land Requirements for IQF Facility 13 Table 6 CAL’s proposed facilities at CA Storage 16 Table 7 CAL’s proposed facilities at ACCs 19 Table 8 Location and Land Requirements of Proposed Facilities 21 Table 9 CAL’s proposed facilities at ADCs 21 Table 10 Liquid Waste Generation from CAL’s Proposed Facilities (Location Wise) 26 Table 11 Liquid Waste Discharge Standards for Fruits & Vegetables Processing Industry 26 Table 12 Sanitary Waste Generation from CAL’s Proposed Facilities (Location Wise) 27 Table 13 Solid Waste Generation from CAL’s Proposed Facilities (Location Wise) 28 Table 14 Power Consumption / Requirements of Proposed Facilities 28 Table 15 Solar Energy Usage at Proposed Facilities 29 Table 16 Summary EMAP Implementation cost (Figures in INR) 34 Table 17 Institutional Arrangements for Implementation of EMAP 35

List of Exhibits Exhibit 1 Process / Operations Flow Diagram of IQF Facility for Fruits & Vegetables 38-39 Exhibit 2 Layout Plan of IQF Facility for Fruits & Vegetables 40-41 Exhibit 3 Operations / Process Flow Diagram of CA Storage Facility 42-43 Exhibit 4 Layout Plan of CA Storage Facility 44-45 Exhibit 5 Operations / Process Flow Diagram of ACC with Linkage to ADC 46-47 Exhibit 6 Layout Plan of ACC 48-49 Exhibit 7 Layout Plan of ADC 50-51 Exhibit 8 Location Plan of IQF Facility Site at Gundasara Village, Gondal Taluka,

Rajkot District, Gujarat 52-53

Exhibit 9 Location Plan of CA Storage Facility Site at Palanpur, Banaskantha District, Gujarat

54-55

List of Annexures Annexure 1 Categorisation of Industries by SPCB for Consent Management under

Water & Air Pollution Act, 1974 57-60

Annexure 2 Land Acquisition Policy of GIDC, Govt. of Gujarat 61-65 Annexure 3 CAL’s Corporate Considerations for Siting and Land Purchase for New

Facility 66-68

Annexure 4 Environment Mitigation Action Plan (EMAP) 69-76 Annexure 5 Food Safety Act 2012 and License forms of CAL 77-199 Annexure 6 EHS Guidelines for Food & Beverage Processing Sector Recommended by

IFC 200-217

Annexure 7 Proceedings of Information Disclosure and Consultations with Community 218-282Annexure 8 Detailed Cost Estimate for EMP 283-284

Abbreviations

IEE Initial Environmental Examination ADB Asian Development Bank ADC Agri Distribution Centre ACC Agri Collection Centre CA Controlled Atmosphere CAL Champion Agro Limited CAP Corrective Action Plan CFE Consent for Establishment CFO Consent for Operation CPCB Central Pollution Control Board CSF Cold Storage Facility EHS Environmental Health and Safety EIA Environmental Impact Assessment EMP Environmental Management Plan EPA Environmental Protection Act, 1986 ESMS Environmental and Social Management System ESMU Environmental and Social Management Unit GHG Green House Gas GIDC Gujarat Industrial Development Corporation GOI Government of India GPCB Gujarat Pollution Control Board Ha Hectare (1 Ha = 10000 Sq. mtrs) IP Indigenous People IQF Individual Quick Frozen Facility KW Kilowatt kwh Kilowatt hours LA Land Acquisition LAA Land Acquisition Act MOEF Ministry of Environment and Forests, Govt. of India NCST National Commission for Scheduled Tribes NOC No Objection Certificate NRRP National Resettlement and Rehabilitation Policy PESA Panchayat Extension to the Scheduled Areas Act PH Pack House PPEs Personal Protection Equipment RC Ripening Chamber SC Scheduled Castes SPCB State Pollution Control Board SPS Safeguards Policy Statement, 2009, ADB ST Scheduled Tribes WBG World Bank Group

Initial Environmental Examination Report on

Fruits and Vegetable Processing Facilities of Champion Agro Limited, Gujarat

A Executive Summary 1 M/s Champion Agro Limited (CAL), established in 1994, is a leading Indian agribusiness corporate entity from Gujarat, providing fully integrated services from agricultural inputs to farmers up to the delivery of fresh fruits & vegetables to corporate retailers. 2 CAL is presently seeking a corporate loan from ADB to scale up its operations through investment in horticulture value chain infrastructure facilities (Project Facilities). The proposed project facilities comprise four types namely a) Individual Quick Frozen (IQF) facility (1 No.); b) Controlled Atmosphere (CA) Storage (1 No.); c) Agri Collection Centres (previously designated as Agri Collection Centres – ACCs - 5 No.s) and d) Agri-Distribution Centres ADC - 5 No.s). The first three type of facilities are proposed to be located within Gujarat state, whereas the fourth type facility i.e. ADCs are proposed near to major urban centres such as Ahmedabad in Gujarat, Jaipur and Udaipur in Rajasthan, Indore in Madhya Pradesh, Ludhiana and Jalandhar in Punjab and one ADC in Delhi, National Capital of India. 3 The operations at IQF comprise procurement of commodities like peas, sweet corn and a variety of seasonal vegetables and processing them involving operations like washing, cleaning, blanching and freezing at subzero temperature to prolong shelf life and subsequently route it to domestic as well as export markets. 4 The operations at CA facility comprise procurement of fruits like apple, peas, orange, lemon from farms and process them involving operations like grading, washing, cleaning, pre-cooling, storing them in holding / cold chambers prior to routing it to direct retail chains / market centres. 5 The operations at ACC comprise procurement of fruits and seasonal vegetables from the farmers in the surrounding catchment area linked through CAL’s backward integration services with provision of technical support and guidance to the farmers / farming community. The processing operations at ACC involve collection, cleaning, grading, pre-cooling with high humidity to increase shelf life and stored in cold store, prior to supply to the CAL’s own ADC and other direct customers / retail chains among others. 6 The operations at ADC’s involve procurement of fruits from CAL’s own ACC, open market suppliers and process them involving operations like sorting, grading and storing them cold stores. The ADC’s will also have provision for ripening chambers for fruits like banana, mangoes, papaya etc. The processed fruits will be sold to retail chains, open retail market and direct contracted customers at major urban centres. 7 In accordance with ADB’s Safeguard Policy Statement (2009), the requirements for corporate finance apply in addition to the applicable safeguard requirements for transactions

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involving the implementation of Project Facilities, proposed by CAL. As required under SPS1, an Initial Environmental Examination was carried out for the proposed facilities, to determine the likely potential impacts and risks, and to enable preparation of an environmental management plan, so as develop the facilities in environmentally sustainable manner and in compliance with the SPS, 2009 as well as National and State regulatory requirements. 8 Due to the nature and scale, CAL’s presently proposed facilities (Table 3) does not require prior environmental clearances and is out of the purview of EIA Notification, 2006 of MOEF, GOI. At the state level, all of the proposed facilities fall under orange category2 in Gujarat and therefore will require ‘Consent for Establishment’ (CFE) during pre-construction stage and ‘Consent For Operation (CFO)’, prior to commencement of commercial operations from the Gujarat Pollution Control Board (GPCB)3. Since, 5 ADC’s are being considered in other States like Rajasthan, Delhi, Punjab, and Haryana, the respective State wise applicable consent procedures have been reviewed and found to be same as applicable in the state of Gujarat. 9 The procedure for obtaining the CFE and CFOs from the State Pollution Control Boards in Gujarat and in other states are well established and consents can be obtained in a time bound manner and not a major constraint to establish and operate the proposed facilities. 10 The IEE indicates that pre-construction stage impacts due to location or siting of facility can be mitigated through adopting pre-determined criteria for siting and finalization of location for the facilities. The involuntary resettlement impacts are avoided through purchase of land for all the proposed facilities, devoid of human settlements / households on a ‘willing seller and willing buyer’ principle through direct negotiated settlement from one or a maximum of three landowners. The proposed facilities will avoid impacts on indigenous peoples. The construction stage impacts of the facilities are comparable to any general building construction projects and can be mitigated through site specific environmental management plan/measures. 11 The operation stage impacts are to be mitigated through implementation of liquid and solid waste management systems (mainly wash water discharge and organic agri-residue and discarded fruits & vegetables), apart from adopting EHS performance standards for the work force at all CAL’s proposed facilities. In addition, measures such as reuse / recycling of treated wash water for floor washing, toilet flushing, watering lawns within facility premises, rainwater harvesting and ground water recharging, adopting environment friendly and most 1 The Safeguards Policy Statement is available at http://www.adb.org/Documents/Policies/Safeguards 2 State Pollution Control Board has categorized all industries into RED, ORANGE and GREEN categories for

consent management procedures to regulate the establishing and operation of Industries under the Air Pollution and Water Pollution Act. Red category industries indicate high pollution potential and has stricter compliance requirements whereas Green category indicate least pollution potential and has the least compliance conditions. All industries will require to obtain Consent to Establish (CFE), prior to establishing and follow it up to obtain Consent for Operation (CFO), prior to commencement of commercial operations. The procedure for obtaining the CFE and CFO is well established and industries can obtain the consent in a time bound manner, after submitting the required information and consent fee to the State Pollution Control Board. However, it shall be at the discretionary of State Pollution Control Board to assess the process and determine the applicable category based on the pollution potential of an industry

3 The consent management procedure for Gujarat State is available at www.gpcb.gov.in/

2

energy efficient equipments for cooling and refrigerating systems, use of renewable (solar) energy for general lighting (non-industrial) within the facility are to be adopted to further enhance environmental sustainability of the proposed facilities. 12 All fruits and vegetable processing facilities of CAL fall under the purview of Food Safety Act, 2012 of Govt. of India and licenses are to be obtained from the Food Safety and Standards Authority of India, a statutory body under the Food Safety Act, 2012 and comply with all licenses conditions including food safety issues, sanitation and hygiene at all its facilities. 13 During the operation stage, the facility will adopt a schedule for monitoring environmental, occupational health and safety indicators in all of CAL’s proposed facilities to comply with the consent conditions stipulated by the SPCB, if any as well as safeguards monitoring and reporting requirements of ADB. 14 The IEE has enabled to prepare an Environmental Management Plan (EMP) for the pre-construction, construction and operation stages of the proposed facilities and has suggested institutional arrangements for implementing the EMP along with the required budgetary provisions. The IEE also includes a periodical environmental monitoring schedule for the operation stage of the facilities. 15 The implementation of EMP for all stages of the facilities, complying with the regulatory requirements of the State Pollution Control Board like obtaining pre-construction and operation stage consents (CFE & CFO) and further implementation of environmental enhancement measures like reuse / recycling of treated wash waters for non-process applications, rain water harvesting and ground water recharging, adopting renewable (solar) energy for lighting (non-industrial) applications will enable proposed facilities to be environmentally sustainable operation, and become consistent with the safeguard requirements of SPS, 2009 and will not involve any kind of reputational risk to ADB on environmental and social safeguard issues. 16 The GHG emission from all the proposed CAL’s facilities is estimated at 4112 tonnes of carbon dioxide equivalent per year, which is less than the threshold level of 100,000 tonnes of carbon dioxide equivalent for being significance for ADB supported projects. The estimate is based on emission factor for grid drawn power (full load) at 524 grams of carbon dioxide per kwh at a power consumption of 7840200 kwh (365 days x 24 hour operations per day basis offsetting use of solar energy for general lighting purposes). The GHG emissions will be less than 3000 tonnes of carbon dioxide equivalent per year, if estimate is based on normal operation load averaged over a complete year. 17 CAL, as a corporate requirement, will use the most energy efficient appliances and equipments in all its facilities, specifically for cooling and refrigerating systems so as to conserve energy consumption and further enhance environmental sustainability of the proposed facilities.

3

18 CAL will use renewable (solar) energy for general lighting (non-industrial) purposes at all its facilities, which will further enhance environmental sustainability of the proposed facilities. The intended use of solar energy for lighting purposes (non-industrial) at all CAL’s facilities works out to some 10% of the total energy consumption of the proposed facilities. 19 CAL procures land for the proposed facilities directly from land owners (not more than 2 or 3) through direct negotiations and therefore does not involve social impacts due to involuntary resettlement issues and impacts on indigenous peoples, CAL’s proposed facilities do not fall under the purview of the EIA Notification, 2006, which exempts CAL from conducting formal public consultation with the communities, where the project facilities are located. Despite this, CAL had organized information disclosure and consultations with local communities in and around the project facilities and the concerns raised by the local community regarding employment and business opportunities for local people and environmental and sanitation aspects of the facilities have been adequately addressed in the Environmental Management Plan. During the information disclosure and consultations, the local community has been informed about CAL grievance redressal mechanism so that they can fully understand their rights and appeal, in case the need arises. B Policy, Legal and Administrative Framework B1 Applicable National Regulatory Acts and Notifications 20 Environment. All developmental projects, subject to the applicability are required to strictly comply with the relevant National environmental laws and regulations of the Government of India and respective State laws and regulations. These laws and regulations include: The Environmental Protection Act,(1986); The Water (Prevention and Control of Pollution) Act, 1974, as amended upto 1988, The Air (Prevention and Control of Pollution) Act, 1981 as amended upto 1987 and Environmental Impact Assessment Notification,1994 with latest amendments. 21 Applicability of Environmental Laws and Regulations. Due to the nature and scale, CAL’s presently proposed facilities under ADB financing does not require prior environmental clearances and is out of the purview of EIA Notification, 2006 of MOEF, GOI notified under the Environmental Protection Act (1986). 22 Under the provisions of Water (Prevention and Control of Pollution) Act, 1974, any individual, industry or institution, discharging industrial or domestic wastewater is required to obtain consent of the Board. Similarly, under the Air (Prevention and Control of Pollution) Act, 1981, any individual, industry or institution responsible for emitting smoke or gases by way of use as fuel or chemical reactions is required to obtain consent from the State Pollution Control Boards. It is an offence to commence or run any such industries without obtaining the consent and the State Pollution Control Board is empowered to close down and seal the unit, in case of violation. 23 Two types of consents are issued by the State Pollution Control Boards. Prior to establishment of an industry, operation or a process, Consent for Establishment (CFE) has to be obtained and Consent for Operation (CFO) has to be obtained, prior to commissioning of an industry and subsequently for continuation of discharge of emission and effluents or for

4

expansion and modernization of existing Industry. Based on the capital investment and pollution potential, the industries are classified into Red category: Highly polluting units; Orange Category: Moderately pollution and Green Category: Less Polluting. The consents are issued by the State Pollution Control Boards, on submission of project related information in a prescribed application along with applicable consent fee, based on the scale and category of a specific industry. The consent management procedures are well established by all State Pollution Control Boards and can be obtained in a time bound manner. 24 At the state level, the proposed facilities by CAL, are listed under orange category4 and therefore will require CFE during pre-construction stage and Consent for Operation (CFO), prior to commercial production from the Gujarat Pollution Control Board (GPCB)5. The categorization of Industries for Consent Management by the Gujarat Pollution Control Board is given in Annexure 1. Although, these facilities are apparently listed under orange category, it shall be at the discretion of the SPCB to assess the process of an industry and determine the applicable category, based on the pollution potential and accord the consent. The procedures for obtaining the CFE and CFOs in a time bound manner are well established and are not a major constraint to establish and operate the proposed facilities in Gujarat and other States. 25 Among the proposed facilities, 5 ADC’s are being considered in other States like Rajasthan, Delhi, Punjab, and Haryana and therefore the respective State wise applicable consent procedures were also reviewed and found to be same as applicable in Gujarat. 26 The applicable environment regulatory requirements for the CAL’s proposed facilities under ADB financing are summarized in Table 1 hereunder:

Table 1 : Applicable Environmental Regulations for CAL’s proposed facilities

Sl. No. Regulatory Requirements Regulatory Body Applicability for CAL’s Proposed

Facility Action Required

1 Prior Environmental Clearances under EIA Notification, 2006

MOEF, Govt. of India

Not Applicable. Facilities does not fall under the purview of the EIA Notification

None

2 ‘Consent For Establishment’ (CFE) during Pre-construction Stage & ‘Consent For Operation’ prior to

State Pollution Control Boards

Applicable. CFE & CFO needs to be obtained from Gujarat State Pollution Control Board for all proposed facilities within Gujarat. For ADCs located outside Gujarat, CFE & CFO are to

Applications are to be submitted to State Pollution Control Board in the prescribed application form

4 State Pollution Control Board has categorized all industries into RED, ORANGE and GREEN categories for

consent management procedures to regulate the establishing and operation of Industries under the Air Pollution and Water Pollution Act. Red category industries indicate high pollution potential and have stricter compliance requirements whereas Green category indicate least pollution potential and has the least compliance conditions. All industries will have to obtain Consent to Establish (CFE), prior to establishing and follow it up to obtain Consent for Operation (CFO), prior to commencement of commercial operations. The procedure for obtaining the CFE and CFO is well established and industries can obtain the consent in a time bound manner, after submitting the required information and consent fee to the State Pollution Control Board.

5 The consent management procedure can be available at www.gpcb.gov.in/

5

Sl. No. Regulatory Requirements Regulatory Body Applicability for CAL’s Proposed

Facility Action Required

commencement of commercial operation/ production.

be obtained from respective State Pollution Control Boards (Rajasthan, Delhi, Punjab and Haryana)

and consent fee, depending upon capital investment

3 NOC (No Objection Certificate) for conversion of land to non-agricultural use

State Pollution Control Board, District Authority/ Industries Dept.

Applicable for all facilities proposed in Gujarat and other states where ADCs are proposed depending upon the location of the facility.

Applications are to be made to competent authorities

4 NOC (No Objection Certificate) for construction of new tube wells

Central/State Ground Water Authority/ Dept /Distt. Authorities

Depends on fresh water requirement of facility. Exempted from NOC, if facility requires upto 25000 litres/day in over exploited areas: upto 50000 litres/day in critical areas: upto 100000 litres/day in semi-critical areas and upto 1000000 litres/day in safe areas.

Depending up on location of facility & categorization of area by state Ground Water Dept. from ground water utilization perspective.

B2 Regulatory Framework for Involuntary Resettlement and Rehabilitation 27 In India, compensation for land acquisition (LA) and resettlement assistance for project affected persons/families is governed by the Land Acquisition Act (1894), which has been amended from time to time. 28 Land Acquisition Act, 1894 as amended in 1984. This Act enables the State to acquire private land for public purpose and has provisions for acquisition of land for industrial purposes. The Act ensures that no person is deprived of land except under law and entitles APs (landowner, tenant or licensee) to a hearing before acquisition, with due and adequate compensation made thereafter. The Act deals with cash compensation and provides several methods of valuing compensation. Several Indian states are using negotiations as a means to determine compensation and acquire land. The Act has a provision which enables any project proponent to opt for direct purchase of land on the basis of negotiated price after issue of notification requiring acquisition of land under relevant Act(s) i.e., section 4(1) of the Land Acquisition Act, 1894 through the competent District authorities. However, only landowners, tenants and licensees are possible compensation recipients and the Act does not recognize and exclude the landless, agricultural and non-agricultural laborers, artisans, forest produce collectors. Grievance redress mechanisms are also in place and APs may seek the intervention of the High Court and Supreme Court under this Act. 29 National Resettlement and Rehabilitation Policy (NRRP), 2007. The Government of India notified the National Rehabilitation and Resettlement Policy in October, 2007. This policy and the associated legislative measures aim at striking a balance between the need for land for developmental activities and, at the same time, protecting the interests of the land owners, and others, such as the tenants, the landless, the agricultural and non-

6

agricultural laborers, artisans, and others whose livelihood depends on the land involved. The objectives of the National Rehabilitation and Resettlement Policy are as follows:- i) to minimize displacement and to promote as far as possible, non-displacing or least-

displacing alternatives; ii) to ensure adequate rehabilitation package and expeditious implementation of the

rehabilitation process with the active participation of the affected families; iii) to ensure that special care is taken for protecting the rights of the weaker sections of

society, especially members of the Scheduled Castes and Scheduled Tribes, and to create obligations on the State for their treatment with concern and sensitivity;

iv) to provide a better standard of living, making concerted efforts for providing sustainable income to the affected families;

v) to integrate rehabilitation concerns into the development planning and implementation process; and where displacement is on account of land acquisition, to facilitate harmonious relationship between the requiring body and affected families through mutual cooperation.

30 The NRRP 2007 emphasizes the need for participatory and transparent R&R planning and implementation. A strong grievance redress mechanism has been prescribed, which includes standing R&R Committees at the district level, R&R Committees at the project level, and an Ombudsman duly empowered for this purpose. The R&R Committees shall have representatives from the affected families including women, voluntary organizations, panchayats, local elected representatives, etc. Provision has also been made for post-implementation social audits of the rehabilitation and resettlement schemes and plans. 31 At State Level, the Gujarat Industrial Development Corporation (GIDC)6 has adopted a new land acquisition policy in year 2010 which safeguards that no farmland is acquired forcibly for the setting up of private companies. Under this policy, farmland acquisition is to be made only if 100% farmers give consent. The Government will not do any forceful acquisition for any private companies. As per this new policy, land will be acquired from farmers at market prices determined by a third party agency such as Centre for Environment Planning and Technology (CEPT) University," Copy of the policy is given in Annexure 2. 32 Applicability of Land Acquisition Acts and NRRP. CAL requires small land parcel(s) at various locations for each of its proposed facilities and intends to purchase the selected land from the willing land owners through negotiated settlement on a willing seller and willing buyer principle and without intervention of land acquisition procedures of the Government. CAL will select the required land parcel based on certain criteria, which is aimed at avoiding fertile agricultural land as well as social impacts arising out of the land purchase. Thus, application of the land acquisition act and its provisions will not be warranted.

6 GIDC is responsible for setting up Industrial Areas/Estates and therefore extensively involved in land

acquisition and development of industrial areas and estates and allot them to those interested in setting up industries. The land acquisition policies developed by GIDC can serve as a good reference for any land acquition for industrial purposes within Gujarat and elsewhere.

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B3 Regulatory /Legal Policy Framework for Indigenous Peoples 33 By definition, indigenous people (IP) refer to a population with social, cultural, economic, and political traditions and institutions distinct from the mainstream or dominant society and culture. IP with similar cultural characteristics are known as Adivasi in Hindi and are recognized as Schedule Tribes (STs) as per the Indian Constitution. 34 As per SPS, the term Indigenous People is used in a generic sense to refer to a distinct, vulnerable, social and cultural group possessing the following characteristics in varying degrees: (i) self identification as members of a distinct indigenous cultural group and recognition of its identity by others; (ii) collective annexure to geographically distinct habitats or ancestral territories in the project area and to the natural resources in these habitats and territories; (iii) customary cultural, economic, social or political institutions that are separate from those of the dominant society and culture; and (iv) a distinct language, often different from the official language of the country or the region. Essentially, indigenous peoples have a social and cultural identity distinct from the mainstream society that makes them vulnerable to being overlooked in development processes. The Legal Policy Framework in India for Indigenous People is listed hereunder: 35 National Commission for Scheduled Tribes. The National Commission for Scheduled Tribes has been formed through bifurcation of the National Commission for Scheduled Castes and Scheduled Tribes is under the 94th Amendment Act of the Constitution. Although, the National Commission for Scheduled Tribes has been created in August 2003, little measures in terms of adequate budgetary and staff allocations have been made to make the Commission function effectively. One of the duties assigned to the National Commission for Scheduled Tribes and Scheduled Castes is to submit reports to the President annually or at such other time as the Commission may deem fit, upon the working of the safeguards. 36 The SCs/STs Prevention of Atrocities Act, 1989. The Scheduled Castes and Scheduled Tribes (Prevention of Atrocities) Act, 1989, is the main Act to deal with atrocities against members of Scheduled Castes and Scheduled Tribes. Gujarat has setup 10 exclusive Special Courts, apart from this some states have also setup special courts like Andhra Pradesh (12), Bihar (11), Chhattisgarh (7), Gujarat (10), Karnataka (6), Madhya Pradesh (29), Rajasthan (17), Tamil Nadu (4), Uttar Pradesh (40) and Uttarakhand (1). The remaining States and Union Territories have notified the existing Courts of Sessions as Special Courts for the trial of offences under the Act. 37 Panchayat Extension to the Scheduled Areas Act (PESA), 1996. The Parliament of India has passed the Provisions of the PESA, to extend the provisions of the 73rd Constitutional Amendment to the Schedule V Areas of the country. This Act accords statutory status to the Gram Sabhas in Schedule V areas with wide-ranging powers and authority. This aspect was missing from the provisions of the 73rd Constitutional Amendment. This Act recognizes the prevailing traditional practices and customary laws besides providing the management and control of all the natural resources- land, water and

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forest in the hands of people living in the Schedule Areas. The Act empowers people in the tribal areas through self governance. 38 One of the important provisions of this act states “Gram Sabha or the Panchayats at the appropriate level shall be consulted before making the acquisition of land in the Scheduled Areas for development projects and before re-settling or rehabilitating persons affected by such projects in the Scheduled Areas. 39 The Scheduled tribes and Other Traditional Forest Dwellers Act 2006. The Scheduled Tribes and Other Traditional Forest Dwellers (Recognition of Forest Rights) Act 2006, recognises and vests the forest rights and occupation in forest land to Scheduled Tribes and other traditional forest dwellers who have been residing in such forests for generations but whose rights are not recorded. This law provides for recognition of forest rights to Scheduled Tribes in occupation of the forestland prior to 13.12.2005 and to other traditional forest dwellers who are in occupation of the forestland for at least 3 generations i.e. 75 years, up to maximum of 4 hectares. These rights are heritable but not alienable or transferable. 40 The National Policy on Tribals, 2006. The success of the National Policy on Tribals of the Government of India to a large extent will depend on strengthening of the National Commission for Scheduled Tribes, implementation of the Civil Rights Act and the Scheduled Castes and Scheduled Tribes (Prevention of Atrocities) Act, 1989 and making necessary budgetary allocations. 41 Applicability of Acts and Provisions related to Indigenous People. CAL’s intended land selection and purchase arrangement(s) for each of its proposed facilities through negotiated settlement on a willing seller and willing buyer principle will not involve application of any of the acts and provisions related to the indigenous people. C Description of Current and Proposed Facilities 42 CAL was established in 1994 to manufacture pumps and electrical motors for irrigation applications and later on diversified into retail sales business of agro inputs viz. seeds, pesticides, fertilizers, bio-chemicals and bio-products in 2006-07 and fruits and vegetable processing for marketing it to big retailers network in 2008. CAL’s operations also include contract and/or lease farming apart from trading of agricultural inputs and equipment through its agri-retail malls or business centres. The existing facility description of CAL is briefly described hereunder. C1 CAL’s Current / Existing Facilities 43 Manufacturing of Pumps and Motors: CAL’s operations began in 1994 with the manufacture of pumps and motors for irrigation applications. CAL manufactures both submersible and turbine type pumps with suitable motors conforming to Bureau of Indian Standards and are designed for high operating efficiency, to withstand wide voltage fluctuations and suitable for long hours of continuous operation and thus has established itself as a formidable local brand in Gujarat.

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44 Although, this is stated to be manufacturing operations of pumps and motors, but in actual CAL’s present operations is limited to the assembling of pumps and motors through sourcing of components and parts meeting its specifications and designs from various vendors. Therefore more aptly, these operations may be termed as assembling of pumps and motors rather than a manufacturing unit. The manufacturing /assembling facility is situated in the same premises of CAL’s corporate Office at Veraval, Shapar, District Rajkot, Gujarat. 45 Agri-Retail Mall/Business Centres: CAL at present has 38 established agri-retail malls or business centres across Gujarat, through which it renders agri-extension services like trading of seeds, pesticides, chemical / bio-fertilizers, bio products, agriculture machinery/equipment like tractors & its accessories like harvesters, Sprayers & dusters, drip & sprinkler irrigation system, pipes & fittings, green houses & net houses, cattle feed among others. Through these agri retail malls/business centres, CAL also provide farm services comprising periodic crop inspection, farm visits, soil testing for determining the type and application levels of fertilizers among others to the local agriculturists. Apart from these, the agri-business centres also serve as an information centre for crop loan, equipment loan, commodity finance and CAL facilitates the needy agriculturalists in availing the loans from financial institutions. 46 Cattle Feed Production Facility: CAL is marketing complete range of feed, under the registered trade mark “Champion” and intends to be the leading player of superior quality cattle feed in Gujarat. At present, CAL has an installed pilot production facility at Veraval, Shapar, District Rajkot, Gujarat and has plans to construct a new cattle feed production facility for 200 MT per day, with a state-of-the-art quality control laboratory at the same location. 47 Green Houses and Net Houses: CAL in collaboration with Top Green House of Israel provides turnkey solutions for erection of greenhouses, net houses, agronomic extension services including marketing support and buy back of crops at farm gate/yards. These operations are conducted through its CAL’s 38 agri retail cum business centres across Gujarat. The green house and net house solutions aims at creating a conducive environment to regulate and maintain crop growth parameters like ambient temperature, humidity, light level, ventilation rate, air speed, and carbon dioxide concentration levels, which have direct bearing on the overall growth of the plants leading increased productivity, right time flowering, and best timing to market the produce. 48 Contract and Lease Farming: CAL, at present has contract and lease farming7 in saurastra region through 38 Agri Malls in different Talukas. Altogether, there are some

7 Contract farming is a formal arrangement between CAL and agricultural land owner, wherein all inputs for

agriculture including quality seeds, fertilizers, agri methods and all other related farming consultancy services will be provided by Champion Agro at cost to the land owner whereas the actual farming including arranging farm labour, water and electricity will be arranged by landowner. The Champion Agro will buyback the agri produce at market rates. However, the land owner will have the liberty to sell the produce to anybody and first right of refusal rests with Champion Agro. Lease farming is also a formal arrangement between CAL and agricultural landowner, wherein the land owner will only get a fixed land lease rent on an annual basis and all other agri inputs, responsibilities and marketing of agri produce will be undertaken by Champion Agro.

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8500 farmers are associated with CAL through contract and lease farming activities. The crop types are wheat, Groundnut, Maiz, castor Seed, Gram etc. The activities are directly connected through CAL’s Agri Malls staff and supervisors without any middlemen. 49 Further, CAL has arrangements including buying back of crops at farm gate/yards as per prevailing market rates from with agricultural land owners for about 24343 acres of land, spread across several Districts of Gujarat. The area under lease farming is 11550 acres for crops like Corn, Castor, Wheat, Gram and Groundnut whereas the contract farming is for 12793 acres for crops like Wheat, Gram, Corn. CAL also has plans to enter into contract and lease farming arrangements for horticultural value crops like Baby Corn & Pomegranate in 1000 acres and Banana in 1250 acres, in other districts within Gujarat. 50 Fruits and Vegetables Processing Facilities: CAL, since Year 2008 has diversified into fruits and vegetable processing through establishing pack houses (PH) comprising cooling chambers, ripening chambers as well as cold storage facilities (CSF) at several locations across Gujarat. 51 CAL directly procures the fruits from agriculturists at farm yards/gates, puts it through their fruit processing operations like washing, grading, waxing and ripening followed by packing prior to marketing it to big retailers like Future Group, Bharti-Walmart, Reliance Fresh, Big Apple, Carrefour, SRS Value Bazar, Safal (Mother Dairy, Aditya Birla Retail among others. The major commodities handled are Banana, Apple, Pomegranate, Papaya and alike. The Farmer produce are collected from Farm gates by CAL’s employees but the process of crop harvesting, up to loading into trucks will be carried out by locally available labour, constituting mainly male and at times female depending upon their availability. The current/existing facilities of CAL for fruits and vegetables processing is given in Table 2.

Table 2 : Current Facilities of CAL for Fruits and Vegetables processing Sl. No. Facilities Nos. Unit Capacity Location

1 Cooling Chambers (Pack House & Ripening Chamber)

4 15 ton each

Rajkot. Gujrat

Multi-chambered CA Cold Storage

1500 ton

2 CA Cold Storage 1 2000 ton Borsad, Gujrat Multi-chambered CA Cold Storage with

sorting & grading facilities 2200 ton

3 Ripening Chambers 3 8 ton each Anand, Gujarat

4 Ripening Chambers 4 15 ton each Delhi

5 Ripening Chambers Cold Storage with Pack House

3 8 ton each 100 ton

Solan (*ACC), Himachal Pradesh

C2 CAL’s Proposed Facilities 52 CAL is presently seeking a corporate loan from ADB to enhance and invest in horticulture value chain infrastructure facilities. The proposed facilities are grouped into four

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types, to be constructed at 12 different locations spread across Gujarat and other states. The proposed facilities, unit wise capacities and their locations are given in Table 3.

Table 3: CAL’s proposed facilities under ADB Corporate Finance Sl. No. Type of Project Facility Unit Capacities Location(s)

1 Individual Quick Frozen (IQF) Project Facility - 1 Unit i) ii) iii) iv)

Vegetable Processing Line Freezing Line Frozen Storage CA Cold Storage

2 ton/hr 2 ton/hr 1000 ton 1000 ton

Gundasara Village, Taluka Gondal, Distt. Rajkot, Gujrat

2 Controlled Atmosphere (CA) Storage Facility - 1 Unit i) ii) iii)

CA store Pre-cooling Chamber Holding Chamber

5000 ton 20 ton/day 500 ton

Palanpur, Gujarat State

3 Agri Collection Centers (ACCs) - 5 Units i) ii) iii) iv) v) vi)

Grading, Packing Line Pre-cooling Chamber Holding Cold Store Reefer Van Warehouse Laboratory (Soil/Water/Food)

1 ton/hr 20 ton/day 100 ton 10 ton 500 ton

--

Navsari, Junagadh, Prantij, Rajpipla, Borsad, all in Gujarat State

4 Agri-Distribution Centers (ADCs) - 5 Units

i) ii) iii)

Sorting, Packing, Grading Line Pre-cooling and ripening Chambers Holding Cold Store

1 ton/hr 30 ton/day 300 ton

Ahmedabad (Gujarat), Jaipur and Udaipur (Rajasthan), Indore (Madhya Pradesh), Ludhiana and Jalandhar (Punjab) and Delhi (National Capital)

53 CAL’s proposed facilities, primarily caters to process the harvested fruits and vegetables (from farm yards/gates) involving operations like washing-grading-waxing-ripening (if required/ applicable), pre-cooling storage under regulated/ controlled atmosphere, packing and transportation to retailer destinations. The proposed facilities will be designed to ensure demand driven regulated supply of processed fruits and vegetables throughout the year and absorb seasonal fluctuations. 54 CAL has plans to engage upto 90% locally available labour and / or skilled workers for all its post harvest management including fruit processing operations and prefers to engage female workers upto 40% of the overall work force, depending upon their availability. The operations at each of these facilities are briefly described hereunder. 55 Individually Quick Frozen Facility (IQF): The IQF is a food preservation technology, where fresh food passes through the low temperature zone very quickly, leaving very low and safe microbial counts. This type of freezing results in the product free rolling and not clotting into lumps. Through the IQF process it is possible to offer fresh picked' flavors (fruit, vegetable, sea foods, meat, and other fresh foods) all year round, in packaging

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convenient for the busy consumer. IQF foods lock-in the essential nutrients and flavor, with optimum color, taste and texture. The appeal of IQF foods resembles the much-sought-after appearance, flavor and nutrition of the fresh versions. The project envisages installing a 2000 kg per hour IQF Line capable of handling a variety of products. The suggested system for achieving the sub zero temperature temperatures is ammonia liquid pumping system. The major produces, which will be processed in the IQF are green peas, mixed vegetables, sweet corn and other vegetables and fruits. 56 The operations at IQF comprise procurement of commodities like peas, sweet corn and a variety of seasonal vegetables and processing them, involving operations like washing, cleaning, blanching and freezing at subzero temperature to prolong shelf life and subsequently route it to domestic as well as export markets. 57 The process/operations flow diagram along with the layout of an IQF facility is given in Exhibit 1 & 2. The facilities at each location are given in Table 4.

Table 4: CAL’s proposed facilities at IQF Sl. No. Type of Project Facility Unit Capacities Location

i) ii) iii) iv)

Vegetable Processing Line Freezing Line Frozen Storage CA Cold Storage

2 ton/hr 2 ton/hr 1000 ton 1000 ton

Gundasara Village, Taluka Gondal, Distt. Rajkot, Gujarat

58 IQF Location and Land Requirements: The IQF is proposed to be set up at Gundasara Village, Taluka Gondal, Distt. Rajkot, Gujarat. The total land requirements for establishing the IQF facility is given in Table 5.

Table 5: Land Requirements for IQF Facility

Sl. No. Components Built Up Area (in Sq. Mtrs.)

1 Raw Material CA Storage 980 2 IQF Process Hall 1050 3 Frozen Storage for Finished Goods 980 4 Administrative Block & Other Misc Areas 1000

Total 4010 59 Power Requirement for IQF: The facility will require 750 KW of power drawn from grid (500 KW operational load) and CAL will source the power from the state run power distribution company. 60 Water Requirement for IQF: The facility will require fresh water supply of about 25,000 litres per day, envisaged to be met through installation of two tubewells within the facility, which will be operated on an alternate basis. The tubewell water will be tested for the national drinking water quality and will be treated if required prior to use in the process applications like cleaning and washing of vegetables, steam generation etc.

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61 The basis for computing the water requirements has been obtained from the Plant Design and Equipment supplier /vendor, with whom CAL has been interacting for planning and execution of the proposed facilities. While doing so, the EHS guidelines for Food and Beverage Processing Sector of the World Bank Group was also referred but found it NOT comparable, since CAL’s operations do not include food processing and beverage operations. The assessment during the site visit to one of their existing fruit processing facilities also indicated the water consumption considered as reasonable and adequate.

62 The proposed IQF and other facilities are mostly in rural areas and away from urban centres. Therefore, sourcing of water from public supplies is not considered feasible and tube well (ground water) will be the main source of water. Based on the information gathered during the site investigations, adequate good quality of water is available in the region and irrigation in the region around the proposed facilities is supported by tube wells. The proposed 25,000 litres per day water for IQF is proposed to be sourced from TWO tube wells, to be constructed within the facility premises and use them on an alternative basis. The daily water demand can be met through 4-5 hours of operation of tube well for meeting the total demand. In the unlikely event of additional water requirement, tube well operation hours will have to be increased. The proposed/computed water demand of 25,000 litres/day works out some 1 litre per sec (LPS) discharge, which is lower the yield of tube wells (with average yield of 3-4 LPS) under use for irrigation in the same region. 63 Manpower Requirement for IQF: As a corporate policy, CAL intends to employ locally available un-skilled, semi-skilled and skilled workers, to the extent of their availability, The total work force required for all 12 proposed project facilities is 425, out of which 90% are intended to be sourced locally and prefer to engage female workers upto 40% of the overall work force, depending upon their availability. The IQF facility will require 60 semi-skilled labour, 6 plant operators, 8 managerial staff and 17 general staff for non-managerial work and administrative work. 64 Controlled Atmosphere (CA) Storage Facility: The operations at CA facility comprise procurement of fruits like apple, peas, orange, lemon from farms and process them involving operations like grading, washing, cleaning, pre-cooling, storing them in holding / cold chambers prior to routing it to direct retail chains / market centres. 65 The CA storage facility is a technique for maintaining the quality of fresh fruits and vegetables in an controlled atmosphere that differs from normal atmosphere with respect to the concentrations of oxygen, carbon dioxide, and/or nitrogen. The desired composition of the atmosphere for storing commodities are usually obtained by initially increasing carbon dioxide or decreasing oxygen levels in a gastight storage room or container. Sometimes, the addition of Carbon Monoxide or removal of ethylene may also be beneficial. Modified atmosphere is a condition similar to CA, but with less or no active control of the gas concentrations. In CA, the oxygen level is reduced and the carbon dioxide level is controlled at a rate determined by the respiration rate of the commodity, the storage temperature, humidity and the permeability of the container and film wrap to the gases. Judicious selection of the commodity, the package dimensions, and the package material will ensure

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establishment and maintenance of the desired atmosphere conditions under specified storage temperatures. 66 Low-oxygen CA has received increased attention in recent years; not only because it markedly retards fruit softening, but also because it greatly reduces the development of storage scales and breakdown of apples and pears. In regular CA, the recommended oxygen concentrations are usually 2% or higher. It has been found that oxygen levels between 1 and 1.5% are even more effective in extending the storage life of some fruits and vegetables. Careful monitoring to maintain the precise oxygen level is essential to avoid damage due to anaerobic respiration. 67 Beneficial Effects of CA Storage: Beneficial effects of CA storage include reduction of respiration, decay, discoloration, and internal breakdown, inhibition of ethylene production and ripening, and retention of firmness, flavor, and nutritional quality. The rate of respiration of fresh fruits and vegetables has been shown to be reduced by low oxygen or high carbon dioxide. The lower respiration rate indicates that CA has an inhibitory effect on the overall metabolic activities of stored commodities. A slower rate of utilization of carbohydrates, organic acids, and other reserves usually leads to prolong the life of the produce. Ethylene production of fresh fruits and vegetables is suppressed by low oxygen and/or elevated concentrations of carbon dioxide. 68 At present, the pre-dominance of the temperature controlled storage is prevalent in India. The CA storage facility practically non-existent in India. Typically, all the fruits and vegetables produced in India can be stored for the varying length of storage life ranging from few days to few months. Hence, it is varying imperative that the development of such preservation and storages facilities is under taken. 69 In order to increase the shelf life, it is necessary to remove the field heat instantly. In a pre-cooling unit, the produce temperature is reduced the desired levels. Different products require different temperatures for optimum shelf life. Apart from temperature, it is also necessary to control humidity level, since low humidity and high circulation of cold air take away the moisture from the produce and the quality of the produce is adversely affected. Moreover, loss of moisture also reduces volume, which affects the profitability. 70 The facility will handle two types of products. In the first category, products such as fresh vegetable, leafy vegetables, etc. will be received in the pack house in crates and will be dispatched to the market within one day. The second category includes those products, which need to be stored for long time. Such products need to be pre-cooled and handled through the cold chain. 71 Keeping in view the product assortment to be marketed, forced air-cooling is recommended for this project. In this system, cold air is passed through the produce at a high circulation rate so that the produce is cooled inside the box. Pre-cooling equipment consists of an air handler placed against the wall and the produce is placed in two rows in from of the air handler with a gap in between. The gap from the top and on the far end is covered with tarpaulin. The air handler sucks the air, which creates an air draft. The air from

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the room, which passes through the boxes containing the produce, fills up the containers. The cold air containing the desired humidity levels is pushed into the room through a vent attached to the refrigeration unit. 72 After the core temperature of the produce is brought down to the desired level, the produce can be sent to the cold storage or through reefer trucks to the market. 73 Pre-cooling: High temperatures are detrimental to keeping quality of fruits and vegetables, especially when harvesting is done during hot days. Pre-cooling is a means of removing the field heat. It slows down the respiration of the produce, minimizes susceptibility to attack of microorganism, reduces water loss and eases the load on cooling system of storage or transport. Peas and Okra which deteriorate fast need prompt cooling. Sometimes the stage of ripening and level of field heat of produce also determines the need for pre-cooling. For example, unless tomatoes are above 26.7°C and ripening is to be delayed, there is no need for pre-cooling. 74 In air cooling, cool air can be provided from cold storage. Temperature should not be less than 1°C to avoid freezing. In water cooling (hydro cooling), field heat is removed quickly. It is used for leafy vegetables to retain their texture and freshness. Ice can be added to bring down the temperature. However, temperature should be controlled to avoid chilling injury in cold sensitive fruits and vegetables. 75 The presently proposed Controlled Storage (CA) facility by CAL will have grading, packing and post-harvest line (5T/H Capacity), Pre- Cooling (20 MT/per day Capacity), controlled atmospheric cold storage facilities, which would be mainly used for enhancing shelf life of fruits and vegetables and value addition etc. The modified atmosphere cold storage will be multi-chambered and have capacity to store 5000 tons of fruits and vegetables, to minimize the post-harvest and loses and also to ensure safe delivery of products. The facility will also be provided with refrigerated vans for collection of raw material and deliver chilled and fresh products to the market center. 76 The operations flow diagram and layout of the CA storage facility is given in Exhibit 3 & 4. The facilities at each location is given in Table 6.

Table 6: CAL’s proposed facilities at CA Storage Sl. No. Type of Project Facility Unit Capacities Location(s)

i) ii) iii)

CA store Pre-cooling Chamber Holding Chamber

5000 ton 20 ton/day 500 ton

Palanpur, Gujarat State

77 CA Storage Facility Location and Land Requirements: The total land requirements for establishing the CA storage facility is 12000 sq. mtrs. with a built up area of 5000 sq. mtrs. The facility is proposed to be installed at Palanpur District, Gujarat.

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78 Power Requirement for CA Storage: The facility will require 250 KW of grid connected power (operational load 150 KW) and CAL will source power from the state run power distribution company. 79 Water Requirement for CA Storage: The facility will require fresh water supply of about 10,000 litres per day, envisaged to be met through installation of two tubewells within the facility, which will be operated on an alternate basis. The tubewell water will be tested for the national drinking water quality and will be treated, if required prior to use in the process applications like cleaning and washing of vegetables, etc. 80 The basis for computing the water requirements has been obtained from the Plant Design and Equipment supplier /vendor, with whom CAL has been interacting for planning and execution of the proposed facilities. While doing so, the EHS guidelines for Food and Beverage Processing Sector of the World Bank but found it NOT relevant/comparable since CAL’s operations do not include food processing and beverage operations. The assessment during the site visit to one of the existing fruit processing facilities of CAL also indicated the water consumption considered as reasonable and adequate. The proposed CA Storage and other facilities are mostly in rural areas and away from urban centre’s. Therefore, sourcing of water from public supplies is not considered feasible and tube well will be the main source of water. 81 The proposed 10,000 litres per day water for CA Storage is proposed to be sourced from TWO tube wells, to be constructed within the facility premises and use them on an alternative basis. Based on the information gathered during the site investigations, adequate good quality of water is available in the region and irrigation in the region around the proposed facilities is supported by tube wells. The daily water demand can be met through 2-3 hours of operation of tube well for meeting the total demand. In the unlikely event of additional water requirement, tube well operation hours will have to be increased. The proposed 10,000 litres per day water for IQF is proposed to be sourced from TWO tube wells, to be constructed within the facility premises and use them on an alternative basis. The proposed/computed water demand of 10,000 litres/day works out some 1 litre per sec (LPS) discharge, which is lower the yield of tube wells (with average yield of 3-4 LPS) under use for irrigation in the same region. 82 Manpower requirement for CA Storage: As a corporate policy, CAL intends to employ locally available un-skilled, semi-skilled and skilled workers, to the extent of their availability, The total work force required for all 12 proposed project facilities is 425, out of which 90% are intended to be sourced locally and prefer to engage female workers upto 40% of the overall work force, depending upon their availability. The CA storage facility will require 10 semi-skilled workers, 3 plant operators, 2 Supervisors, 6 personnel for managerial work and 8 personnel for non-managerial work and administrative work. 83 Agri Collection Centers: ACCs, (previously designated as Agri collection centres – ACCs) proposed by CAL will be one of its kind of agri mall, which will serve each and every agri related inputs (be it seeds, pesticides, fertilizers, farm machinery, irrigation system etc) from all major/known brands under one roof. It will also act as a Technical Training and

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Knowledge Centre to the farmers and positioned to serve as one stop shop the centre. The ACC will also provide soil & water testing, crop inspection and farm visit, training, agri- advisory, market trends, prices of various crops in the markets to the framers. 84 The operations at ACC comprise procurement of fruits and seasonal vegetables from the farmers in the surrounding catchment area linked through CAL’s backward integration services with provision of technical support and guidance to the farmers / farming community. The processing operations at ACC involve collection, cleaning, grading, pre-cooling with high humidity to increase shelf life and stored in cold store, prior to supply to the CAL’s own ADC and other direct customers / retail chains among others. 85 The ACC will serve as a boon for farmers where the produce will be enhanced quality wise and prepared to be sold at much fairer prices to markets, food processing companies and export houses. CAL’s buy back facilities will facilitate direct contact with farmers and can fetch much better prices for their year round hard work. The ACC’s will be located at the close vicinity of farm gates where farmers can avail the benefits of all facilities for multi produce under one roof. CAL’s field executives will also provide extension services from time to time and assist the farmer(s) in all farm related processes/activities. 86 ACC, aims at empowering farmers and meeting the needs of rural households by providing access to agricultural products, services summarized below: i) Quality inputs (fertilizers, seeds, pesticides, farm, equipment’s, veterinary products,

animal feed, irrigation items) ii) Agronomic services with team of qualified technical staffs like soil testing, crop

inspection, weather forecasts etc. iii) Financial services- acts as a facilitator between the farmers and the financial

institutions for different types of loan including farm credit, life insurance, medical Insurance and crop loan, term loan etc.

iv) Access to output markets by helping farms produce buyback opportunities, commodity trading

v) Information on latest trends, new developments and research in agriculture, government schemes and subsidies, market prices etc.)

87 ACC is envisaged to provide all the required facilities and services for marketing under one roof and connecting farmers directly with the market. The operation of ACC is based on hub and spoke format in which the ACC (Collection center) acting as a hub is connected to many villages (production centers), which act as spokes. Each ACC will cater to communities within a 25-30 km periphery. The catchment area will depend on convenience needs of farmers like transportation to collection center, operational efficiency and capacity utilization at the center. 88 The ACC will provide an easy and direct access to agricultural products, technical services regarding product and general agriculture practices so that the farmers can improve upon their produce quality, quantity and subsequently CAL will buy-back farmer’s agri produce at market rates, which will lead to socio-economic development of the farmers,

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89 The operations/Process flow diagram at ACC along with linkage to ADC and lay out plan of an ACC and ADC are given in Exhibit 5 & 6. The facilities at each location is given in Table 7.

Table 7: CAL’s proposed facilities at ACCs Sl. No. Type of Project Facility Unit Capacities Location(s)

i) ii) iii) iv) v) vi)

Grading, Packing Line Pre-cooling Chamber Holding Cold Store Reefer Van Warehouse Laboratory (Soil/Water/Food)

1 ton/hr 20 ton/day 100 ton 10 ton 500 ton

--

Navsari, Junagadh, Prantij, Rajpipla, Borsad, all in Gujarat State

90 ACCs Location and Land Requirements: The ACC’s are proposed at 5 locations namely Navsari, Junagadh, Prantij, Rajpipla, Borsad all in Gujarat. The land requirement per location will be 6000 Sq Mtrs with a built up area of 1500 Sq Mtrs. 91 Manpower Requirements, Transport & Communication Facilities: As a corporate policy, CAL intends to employ locally available un-skilled, semi-skilled and skilled workers, to the extent of their availability, The total work force required for all 12 proposed project facilities is 425, out of which 90% are intended to be sourced locally and prefer to engage female workers upto 40% of the overall work force, depending upon their availability. The ACCs will require a total 310 varied staff, comprising semi-skilled workers, plant operators, supervisors, managerial, non-managerial and administrative staff. In addition, the ACC will also be provided with adequate number of refer trucks and vans with loading and unloading facilities. 92 Power Requirement for ACC: ACC at each location will require 40 KW connected load (operational load 25 KW) and CAL intends to source required power connection from the State run power distribution company. 93 Water Requirement for ACC: The ACC will require fresh water supply of about 10,000 litres per day, envisaged to be met through installation of two tubewells within the facility, which will be operated on an alternate basis. The tubewell water will be tested for the national drinking water quality and will be treated, if required prior to use in the process applications like cleaning and washing of vegetables, etc. 94 Agri Distribution Center: The Agri Distribution Centers (ADC) is intended to provide forward linkage and will receive the agri produce from ACC as well as from other major fruits and vegetables growing pockets and open market suppliers. 95 The operations at ADC’s involve procurement of fruits from CAL’s own ACC, open market suppliers and process them involving operations like sorting, grading and storing them in hold-in cold stores. The ADC’s will also have provision for ripening chambers for fruits like banana, mangoes, papaya etc. The processed fruits will be sold to retail chains, open retail market and direct contracted customers at major urban centres.

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96 The ADC will act as central distribution facility and manage following components of supply chain and will thus help to reduce heavy post-harvest losses of fruits and vegetables. a. Post-harvest management

i) Pack house including pre-cooling (Sorting, Grading, Quality check, Ripening, Short/Long term storage, Packaging)

ii) Controlled atmospheric Storage b. Network marketing (Branding)

i) Supply to processing units ii) Retailing(include modern Retail Outlets, food marts / super markets / malls,

general trade shops iii) Institutional Sales – Hospitals, Army, NCC, Gurudwaras, Charitable trusts, Mid-

day meals, etc. iv) Wholesale marketing

c. Logistics and distribution

i) Refer transport ii) Distribution centers

97 Agri Distribution Centers will cater to the market demands of farm output and sourcing the produce from ACC and other production belts. These centers will be located in high market potential areas, which have huge demands for fruits and vegetables with a focus on B2B sales. 98 Agri Distribution Centers (ADC) will be located in high per capita income and fastest growing cities (with population of 5 million and above) like Ahmedabad (Gujarat), Jaipur and Udaipur (Rajasthan), Indore (Madhya Pradesh), Ludhiana and Jalandhar (Punjab) and Delhi (National Capital), 99 The lay out plan of an ADC is given in Exhibit 7. The operations/Process flow diagram of ACC along with its linkage to ADC facility is given in Exhibit 5. 100 ADCs Location and Land Requirements; The land requirements for each ADC will be setup in 4000 sq.mt. area (built-up area of 1500 sq.mt.) and will be equipped with facilities comprising pre-cooling unit(cap.20 tonnes/day), processing unit(cap. 50 tonnes/day), ripening unit (cap.15 tonnes/day) and cold storage (cap.150 tonnes). 101 ADCs Manpower Requirement, Transport & Communication Facilities: As a corporate policy, CAL intends to employ locally available un-skilled, semi-skilled and skilled workers, to the extent of their availability, The total work force required for all 12 proposed project facilities is 425, out of which 90% are intended to be sourced locally and prefer to engage female workers upto 40% of the overall work force, depending upon their availability. The ADCs will require a total of 150 staff, comprising semi-skilled workers, supervisors, managerial staff, and non-managerial staff and administrative staff. In addition, the ADCs will be provided with refer trucks and vans with loading and unloading facilities.

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102 Power Requirement for ADC: ADC at each location will require 50 KW connected load (operational load 40 KW) and CAL intends to source required power connection from the State run power distribution company. 103 Water Requirement for ADC: The ADC will require fresh water supply of about 10,000 litres per day, envisaged to be met through installation of two tubewells within the facility, which will be operated on an alternate basis. The tubewell water will be tested for the national drinking water quality and will be treated, if required prior to use in the process applications like cleaning and washing of vegetables, etc. D Description of Baseline Environment 104 The proposed facilities comprising IQF (1No.), CA storage (1No.), ACC (5No.) are all located in various districts within Gujarat. Whereas the ADCs are located at fast growing cities with high per capita income located in Gujarat, and other neighbouring states like Rajasthan, Madhya Pradesh, Delhi, Punjab and Haryana. The location details and land requirements at each of the locations for the proposed facilities are given in Table 8. The baseline environment of the project facility locations are briefly described hereunder.

Table 8: Location and Land Requirements of Proposed Facilities Sl. No.

Facility Type

No. of Unit(s) Land Requirement/ Unit Location

1 IQF 1 12,000 Sq. mtrs. with 4000 sq. mtrs of built-up area

Gundasara Village, Taluka Gondal,Distt. Rajkot, Gujarat

2 CA Storage 1 12,000 Sq. mtrs with 5000 sq. mtrs of built-up area

Palanpur, Gujarat State

3 ACC 5 6,000 Sq. mtrs with 1500 sq. mtrs of built-up area per location

Navsari, Junagadh, Prantij, Rajpipla, Borsad, all in Gujarat State

4 ADC 5 4,000 Sq.mtrs with 1500 sq. mtrs of built-up area per location

Ahmedabad, Jaipur and Udaipur, Indore, Ludhiana & Jalandhar & Delhi

D1 Baseline Environmental Profile of IQF Facility Location / Site 105 Facility Location: IQF facility has been proposed in Gundasara Village, Taluk Gondal, District Rajkot. Within Gujarat, Rajkot is third-most advanced district and Rajkot city is the administrative headquarters of the district. The location plan of project site and Gundasara Village is given in Exhibit 8. The facilities at each location is given in Table 9.

Table 9: CAL’s proposed facilities at ADCs Sl. No. Type of Project Facility Unit Capacities Location(s)

i) ii) iii)

Sorting, Packing, Grading Line Pre-cooling and ripening Chambers Holding Cold Store

1 ton/hr 30 ton/day 300 ton

Ahmedabad (Gujarat), Jaipur and Udaipur (Rajasthan), Indore (Madhya Pradesh), Ludhiana and Jalandhar (Punjab) and Delhi (National Capital)

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106 Road Rail Connectivity: The Village Gundasara in Gondal Taluk is well connected to National Highway network through NH 8B and also adjacent to Rajkot Verawal Section of Western Railway and well connected to the National rail network. 107 Weather: The weather in the project region does not exhibit extremities and range between 20°C and 40°C. The summer months are between March to June and winter months are between October and February. The monsoon season span between July to September months with an average annual rainfall ranging between 625-750 mm. 108 Water Resources: Within vicinity of 1-2 km of the project site, there are no rivers or surface water bodies. Owing to the arid climatic conditions, characterized by erratic or limited rainfall and in between drought years, groundwater is the only reliable source of irrigation water for agriculture as well as domestic consumption by the local communities. The ground water table in the project region is 75 to 100 meters below ground level. The water quality is satisfactory and widely used without any restrictions due to quality or any other issues. 109 The tubewells proposed for sourcing water for CAL’s facilities requires a daily maximum demand of 25,000 litres per day for IQF (1 location), 10,000 litres per day for CA Storage (1 location), 10,000 litres per day for ACC (5 locations) and 10,000 litres per day for ADC (5 locations). The maximum daily demand of 25,000 litres per day works out to a discharge / yield rate of 1 litre per second, which is on the lower side as compared to the tubewells in the same region under use for irrigation and other purposes with a yield of 3 to 4 litres per second. 110 Flora and Fauna: In the vicinity of project site and/or within a surrounding region of 5 -10 km radius, there is no forest area, wild life sanctuary or ecologically sensitive area. No endangered fauna or their migrant routes have been reported in the project region. 111 Archeological/Historical Monuments: In the vicinity of project site and/or within a surrounding region of 5-10 km radius, there are no archaeological and/or historical monuments, declared and protected by the State or Government of India. 112 Landuse: The project site, although not a prime agricultural land, presently is under cultivation spread over an area of 12,000 sq metres (1.2 Ha) and is devoid of any human settlements/households or vegetative cover. The site clearing and construction activities of the facility will not require tree felling or clearance of vegetative cover at project site. The general land use pattern in the project region is agriculture land use interspersed with cultivable pasture land, uncultivable open areas with sporadic human settlements. 113 Soil: Soils in the project region vary in depth from 25 to 60 cm and are well drained due to porous sub soil structure. The colour of the soils vary from dark grey to light grey, clay loam to clay in texture and calcareous in nature and thus Calcium is the dominant exchangeable cation. Taxonomically, these soils are classified as Entisols, Inceptisols and further classified as Orthents, Ochrepts, Psamments, Fluvents, Aquepts at sub-group level. The soils in the project region have low fertility values as they are poorly supplied with N and P (Sodium and Phosphorus) but with adequate supply of K (Potassium).

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114 Agricultural Crops: The major crops cultivated in the project region are Groundnut, Cotton, Pulses, Wheat, Bajra, Jowar & Sugarcane. Vegetables are also grown as an intermittent crop. D2 Baseline Environmental Profile of CA Storage Facility Location/Site 115 Facility Location: The CA storage facility is proposed in Palanpur town, the district headquarters of Banaskantha District. The project site, although not a prime agricultural land, presently is under cultivation spread over an area of 12,000 Sq meters (1.2Ha) and is devoid of any human settlements/households or vegetative cover. The location plan of project site and Palanpur town is given in Exhibit 9. 116 Road Rail Connectivity: The facility location is well connected to National Highway and State Highway network through NH 14, SH 41 and SH 54. Palanpur is also on the main line of Western Railway and well connected to the National rail network. 117 Economy of District: The economy of the Banaskantha district, in which the CA storage facility is being proposed, is largely based on agro & food processing, tourism, textile and mineral (ceramic) based industries. The district ranks 1st in the production of vegetables contributing nearly 18% to the overall vegetable production of the Gujarat State. The district is also the largest producer of potatoes and one of the leading producers of Isabgul (Psyllium husk- a laxative medicinal property) in the country.Thus the district industry profile and economy auger well for the proposed CA storage facility. 118 Weather: The weather in project region comprising Palanpur town and surrounding areas exhibit extremities and range between 5°C and 42°C and occasionally reaching up to 46°C. During summer months of March to June, the weather will be hot and humid with sandy winds. However, during winter months of November to February, the temperature ranges between 5° to 15°C, which is considered as quite cold, compared to other parts of Gujarat. The average rainfall of Palanpur range between 500 to 750 mm. 119 Water Resources: Within vicinity of 1-2 km of the project site, there are no rivers or surface water bodies, although Banas, Saraswati & Sepu rivers flow through the district. Owing to the arid climatic conditions, characterized by erratic or limited rainfall and frequent drought years, groundwater is the only reliable source of irrigation water for agriculture as well as domestic consumption by the local communities. The ground water table in the project region is 75 to 100 meters below ground level. The water quality is satisfactory and widely used without any restrictions due to quality or any other issues. 120 Flora and Fauna: In the vicinity of project site and/or within a surrounding region of 5-10 km radius, there is no forest area, wild life sanctuary or any ecologically sensitive area. No endangered fauna or their migrant routes have been reported in the project region. 121 Archeological/Historical Monuments: In the vicinity of project site and/or within a surrounding region of 5-10 km radius, there are no archaeological and/or historical monuments, declared and protected by the State or Government of India.

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122 Landuse: The project site, although not a prime agricultural land, presently is under cultivation spread over an area of 12,000 sq metres (1.2 Ha) and is devoid of any human settlements/households or vegetative cover. The site clearing and construction activities of the facility will not require tree felling or clearance of vegetative cover at project site. The general land use pattern in the project region is agriculture land use interspersed with cultivable pasture land, uncultivable open areas with sporadic human settlements. 123 Soil: Soils in the project region vary in depth upto to 90 cm or even more. The colour varies from brown to yellowish brown and soils are sandy loam to loam in texture. Taxonomically these soils are classified as Entisols, Inceptisols, Aridisols. These are further classified as Ochrepts, Orthents, Orthids, Psamments and Fluvents at sub-group level. The NPK (Sodium, Phosphorus and Potassium) value of the soils in the project regions is medium, hence leading to moderate fertility of soil. 124 Agricultural Crops: The major crops cultivated in the project region are Paddy, Bajra, Pulse, Cotton, Groundnut, Tobacco, Wheat, Jowar, Minor Millet, Vegetables (majorly potato), Spices & condiments, Oil Seeds. The vegetable production of the Distrcit constitutes 18% of the overall production of the State. D3 Baseline Environmental Profile of ACCs and ADCs Location/Site 125 The baseline environmental profile of site(s) proposed for ACCs (5no.s) and ADCs (5 No.s) were also assessed and found to be at par or even with lower environmental sensitivity as proposed for IQF and CA storage facilities. Further, these facilities will require much smaller land requirement and will be located near in proximity to urban centres like Navsari, Junagadh, Prantij, Rajpipla, Borsad towns, all in Gujarat State and major cities/business centres like Ahmedabad, Jaipur /Indore, Delhi, Ludhiana, Jalandhar cities of nearby states as per the business plans of CAL. In all these locations, facilities will be established within the designated agri-produce marketing centres, having all basic amenities and facilities and has been setup either directly by the respective State Governments or through co-operatives. E Anticipated Environmental Impacts and Mitigation Measures E1 Pre-Construction Stage Impacts and Mitigation Measures: 126 The pre-construction stage impacts arising out of the siting and selection of land for the proposed facilities can have wide ranging but limited impacts due to scale of project facility on land, soil, water resources, flora and fauna, socio economic environment. However, CAL’s criteria for siting of the facility and land purchase arrangements (ref Annexure 3), will avoid all such perceivable impacts. The land purchase arrangements adopted by CAL will also avoid any social impacts on the local communities as well as involuntary resettlement impacts and issues arising due to economic displacement. 127 The IEE indicates that pre-construction stage impacts due to location or siting of facility can be mitigated through adopting pre-determined criteria for siting and finalization of location for the facilities. The involuntary resettlement impacts are avoided through purchase of land for the facility on a ‘willing seller and willing buyer’ principle through direct negotiated

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settlement from one or a maximum of three land owners. The proposed facilities will avoid impacts in indigenous peoples. E2 Pre-construction Stage Regulatory Compliances: 128 Under the provisions of Water (Prevention and Control of Pollution) Act, 1974, each of the proposed facility is to obtain the consent for establishment (CFE) from the State Pollution Control Board. It is an offence to commence or run any facility/industries, which generate/discharge industrial or domestic wastewater without obtaining the consent and the State Pollution Control Board is empowered to close down and seal the unit, in case of violation. 129 The consent for establishing (CFE) is issued by the State Pollution Control Board, on submission of project related information in the prescribed application along with applicable consent fee, based on the scale and category of a specific facility/industry. The consent management procedures are well established by State Pollution Control Board and can be obtained in a time bound manner. E3 Construction Stage Impacts and Mitigation Measures: 130 Due to the nature and sale of the proposed facilities, the impacts arising out of the construction activities are comparable to any general building construction projects. Such impacts can be avoided and/or mitigated through site-specific environmental management plan/measures. The likely impacts, mitigation measures along with responsibility for implementing the measures are outlined in Environmental Mitigation Action Plan (EMAP) given in Annexure 4. The construction contract documents will include conditions / provisions to bind the contractors / subcontractors to comply with National Labor and Safety Standards to be maintained at site during work. E4 Operation Stage Impacts and Mitigation Measures: 131 All fruits and vegetable processing facilities of CAL fall under the purview of Food Safety Act, 2012 of Govt. of India and licenses are to be obtained from the Food Safety and Standards Authority of India, a statutory body under the Food Safety Act, 2012 and comply with all licenses conditions including food safety issues, sanitation and hygiene at all its facilities. Therefore, the operational stage impacts will not lead to environmental and / or health hazards on the surrounding environment and occupational health and safety of the workers and other personnel deployed and the facilities. The Food Safety Act 2012 and the license form obtained for one of CAL’s subsidiary companies of CAL is given in Annexure 5. 132 The operation stage impacts due to the proposed facilities can be mainly due to process wash water, solid waste from operational areas and sanitary waste/sewage from toilets and wash areas. In addition to this, the safety, health and indoor air quality at work area environment will be one of the issues which require to be addressed in order to avoid the associated impacts at work place. These impacts can be readily managed through providing appropriate measures as summarized here under. 133 a) Process Wash Water: Fresh water sourced from the tubewells located within the premises of the facility will be used for washing, cleaning of fruits and vegetables, prior to

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further processing operations as per requirements. The tubewell water will be tested for the national drinking water quality standards and will be treated, if required prior to use in the process applications like cleaning and washing of fruits and vegetables, etc. 134 Based on the available information, the water quality of the tubewells used for irrigation in the region around the proposed facilities is satisfactory and also meets CAL’s water quality requirements. However, CAL will determine its suitability prior to operations through physical, chemical and biological analysis of water and will subject it to treatment if required to ensure National Drinking Water Quality Standards are met prior to use of water for any CAL’s applications at proposed facilities. 135 The washing and cleaning operations are required to remove loose organic scales, dirt and soil present on the fruits and vegetables, which incidentally generate wash water. The facility wise water consumption and estimated liquid waste generation is given in Table 10. The wash water is to be treated to meet the applicable effluent discharge standards Food and Vegetable Processing Industry, EPA Act 1986, Govt. of India, prior to final disposal / reuse. The applicable effluent standards to be adopted, prior to discharge of treated liquid waste is given in Table 11.

Table 10: Liquid Waste Generation from CAL’s Proposed Facilities (Per Location Wise)

Process Water Consumption and Waste Generation (litres/day) Sl. No. Facility

Fresh Water Consumption Wash Water Generation

1 IQF 25,000 23,750

2 CA Storage 25,000 23,750

3 ACC 15,000 14,250

4 ADC 5,000 4,750

Table 11: Liquid Waste Discharge Standards for Fruits and Vegetables Processing Industry

Sl. No Parameter

IFC Guideline Values for food & beverage sector

Effluent Standards for Food and Vegetable Processing Industry,

EPA Act 1986, Govt. of India 1 pH 6 – 9 6.5 – 8.5 2 BODs (mg/l) 50 (5 days @ 200 C) 30 (3 days @ 270 C) 3 COD (mg/l) 250 Not specified 4 Total Nitrogen (mg/l) 10 Not specified 5 Total Phosphorus (mg/l) 2 Not specified 6 Oil & Grease (mg/l) 10 10 7 Total Suspended Solids (mg/l) 50 50 8 Total Coliform Bacteria

(MPN/100ml) 400 Not specified

9 Temperature increase ( 0C ) < 30 C Not specified 10 Active Ingredients / Antibiotics to be determined on

case specific basis Not specified

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136 Since, the process wash water is not highly polluted (only wash water with loose organic scales, dirt and soil) and is not laden with high organic load from any processing operations, the wash water can be easily treated through high pressure multimedia filtration, adsorption followed by oxidation cum disinfection, meeting the applicable national effluent standards for vegetable and fruit processing industry. The treatment plant for the wash water system will be executed through a turnkey contract for design construct, operate and maintain, with guaranteed quality of the effluent meeting the required standards for food & vegetable processing industry (refer Table 11). The treated wash water is intended to be reused /recycled for non-process applications like toilet flushing, floor washing and watering lawns within the facility premises.

137 b) Sanitary Waste/Sewage: The proposed facilities will generate sanitary waste/sewage mainly from toilets and wash areas provided for the workers and other staff within the facility. The facility wise estimated sanitary waste/sewage generation is given in Table 12.

Table 12: Sanitary Waste Generation from CAL’s Proposed Facilities (Per Location Wise) Domestic Waste Generation(litres/day)

Sl. No. Facility Staff Strength Sewage/Sanitary Waste*

1 IQF 90 3,650

2 CA Storage 30 1,200 3 ACC 60 2,450

4 ADC 30 1,215

* based on 45 litres/day/person consumption and 90% of which as sewage/sanitary waste generation

138 The sanitary waste/sewage can be directly discharged into public sewer system (municipal) without any treatment. At locations, where public sewer system is not available, septic tank and soak pit disposal systems will be provided as per the stipulations for food & vegetable industry, EPA 1986, Govt. of India. Due to the small quantities of the sanitary waste generation at each of these facilities, any other form of mechanized biological treatment may not be feasible or warranted. Since, public sewer systems are not available at locations of the proposed facilities, septic tank and soak pit disposal systems are the preferred option for treatment of sanitary and sewage from toilet and wash areas. The waste water from the toilets, will be treated through provision of septic tanks and soak-pit disposal arrangements as per standard designs of Central Public Works Department, Govt. of India. 139 c) Process Solid waste: The processing of vegetables and fruits at each of the facilities will generate solid waste in the form of discarded vegetables fruits/vegetables, leaves, packing materials, screening waste from washing and cleaning operations etc, which are mostly organic residues. The estimated solid waste generation, facility wise is given in Table 13.

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Table 13 : Solid Waste Generation from CAL’s Proposed Facilities (Per Location Wise)

Sl. No. Facility Waste Generation Per Ton of Product Processed (Kgs)*

Total Waste Generation** (Kg/day)

1 IQF 40 400 2 CA Storage 40 400 3 ACC 40 200 4 ADC 40 200

*in line with IFC’s EHS guidelines for food and beverage processing sector ** Based on the installed capacity to process fruits and vegetable at respective facility

140 Since the solid waste generated during the operations is organic in nature, it can be decomposed through aerobic composting or through vermin composting process and generate organic manure with good fertility value. The composting process will require minimal space and can be provided at each of the facility. The compost and vermin treatment facility for the organic solid waste will be executed through a turnkey contract for design construct, operate and maintain, with guaranteed performance standards for composts as per CPCB norms, Govt. of India. In addition to this, metallic containers will be provided for collection of non-bio degradable waste generated, if any at each of the facilities and the same will be transported to the nearest urban municipal solid waste dump area and / or processing facility. This will be done either with CAL’s own fleet and / or services can be contracted out for periodical clearance, depending upon the periodicity and quantum of waste generated based on actual. 141 d) GHG Emissions: The GHG emission from all the proposed CAL’s facilities is estimated at 4112 tonnes of carbon dioxide equivalent per year, which is less than the threshold levels of 100,000 tonnes of carbon dioxide equivalent for being significance for ADB supported projects. The estimated power consumption from each of the proposed facilities is given in Table 14. The estimate is based on emission factor for grid drawn power (full load) at 524 grams of carbon dioxide per kwh at a power consumption of 7840200 kwh (365 days x 24 hour operations per day basis offsetting use of solar energy for general lighting purposes). The GHG emissions will be less than 3000 tonnes of carbon dioxide equivalent per year, if estimate is based on normal operation load averaged over a complete year.

Table 14: Power Consumption / Requirements of CAL’s Proposed Facilities Connected Load (KW) Full Operational Load (KW)

Sl. No. Facility Type No. of Unit(s) Per Unit Total Per Unit Total

1 IQF 1 750 750 500 500 2 CA Storage 1 250 250 150 150 3 ACC 5 40 200 25 125 4 ADC 5 50 250 40 200 5 Overall Load 1450 975

142 e) Energy Efficiency: CAL, as a corporate requirement, will use the energy efficient appliances and equipments in all its facilities, specifically for cooling and refrigerating

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systems so as to conserve energy consumption and further enhance environmental sustainability of the proposed facilities. 143 e) Use of Solar Energy: CAL will use renewable (solar) energy for general lighting (non-industrial) purposes at all its facilities, which will further enhance environmental sustainability of the proposed facilities. The intended use of solar energy at each of the facilities for lighting purposes (non-industrial) is given in Table 15. The intended use of solar energy for lighting purposes (non-industrial) at all CAL’s facilities works out to some 10% of the total energy consumption of the proposed facilities.

Table 15: Solar Energy Usage at Proposed Facilities Adoption of Solar Energy (KW)

Sl. No. Facility Type No. of Unit(s) Per Unit Total

1 IQF 1 20 20 2 CA Storage 1 10 10 3 ACC 5 5 25 4 ADC 5 5 25 5 Overall Load 80

E5 EHS Performance Standards/Requirements: 144 In order to ensure workers safety, health and work area environment, and particularly indoor air quality during the operations stage, industry specific EHS performance standards are to be implemented. The EHS performance standards/requirements shall cover workers safety (including use of PPEs), housekeeping, sanitation and hygiene at the work place. The environmental, health and safety guidelines for food and beverage processing sector recommended by the IFC, World Bank are given in Annexure 6 for reference and adoption by Environmental and Social Safeguard Management Unit (ESMU) of CAL. E6 Decommissioning Plan: 145 CAL as a standard practice for de commissioning of its facilities. Whenever, a facility is to be decommissioned, as a standard practice all the process equipment will be dismantled, reused elsewhere, or sold or scrapped, whereas the civil structures will be put to some other alternative use either by alterations or reconstruction. CAL will henceforth follow relevant / applicable WBG’s EHS plans and practices for decommissioning of any of its facilities. F Analysis of Alternatives 146 This section presents the considerations made during the analysis of alternatives carried out to the proposed facilities in terms of equipment layout, selection of machinery, siting/location of facility, land acquisition, including ‘no project facility alternative’. These are briefly summarized hereunder. F1 No Project Facility Alternative 147 India is the second largest producer of fruits and vegetable in World, accounting for nearly 10% of global fruits & vegetables production. Its diverse agro-climatic regions are

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ideal to grow a large variety of crops. In spite of being one of the world’s 2nd largest producer of fresh fruits & vegetables, its share in the World market in both fresh and processed form is less than 7%. This is mainly due to its inadequacy of proper post-harvest management, resulting in the produce getting perished before it reaches the consumer. As a result of this, an estimated of 25-35% of the horticulture produce perishes due to improper postharvest operations, which in turn reduces the grower’s share in the present marketing arrangements. Fruit and vegetable processing sector in India is underdeveloped and less than 7% is being processed as against 30% in Thailand, 70% in Brazil, 78% in Philippines and 80% in Malaysia. 148 Therefore, urgent interventions are required in the vegetable and fruits processing sector in India comprising harvesting at proper maturity, adoption of improved harvesting and handling techniques, innovations in mechanical harvesting, electronic sorting, proper handling, grading, packaging, storage and transportation under controlled temperatures to reduce the post-harvest losses. Recent developments in the storage techniques for fruits and vegetables like controlled atmosphere and sub-atmosphere storage, computerized sorting and grading and adoption of cold storage facilities are the required interventions required for the growth of the fruits and vegetable processing sector in India. 149 As per the present estimates, this sector needs a significant boost in investments to the tune of Rs 140,000 crores. Such investments are likely to generate direct employment for 7.7 million people and indirect employment for some 30 million people. CAL’s investments plans for the proposed facilities under ADB financing is in sync with these sectoral investment requirements of fruits and vegetable processing Industry and can contribute to the socio economic growth of the country. F2 Equipment Layout and Selection of Machinery 150 While, finalizing the proposed facilities, several alternatives and options have been considered in (a) selection of equipment and machinery with latest technology for process operations to ensure desired output /handling capacity and (b) Compact design and functional layout for least usage of floor space (c) ensure most energy efficient equipment and machinery are selected for desired output / handling capacity. These considerations have enabled CAL to arrive at the best functional layout within an optimal floor area as well as selection of equipment and machinery for smooth and energy efficient operations for desired handling capacity and helped in avoiding unwarranted inclusions F3 Siting of the Facilities and Land Purchase Arrangement 151 CAL’s expansion plans to build fruits and vegetable processing (project) facilities in Gujarat and elsewhere across India, required acquisition of small parcels of land for each project facility. The land requirements varied between 4000 sq. metres (0.4 Ha) to 12000 sq. metres (1.2 Ha). Such land parcels were available in Gujarat and elsewhere either from a single land owner and or group of land owners ranging between 2 to 4, depending upon the location, individual owner’s land holding and willingness to sell the land in part or full. 152 However, in order to mitigate the likely social and involuntary resettlement impacts due to siting and land purchase, CAL has applied the following considerations, while

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finalizing a specific location as well as selection of land parcel for establishing the proposed project facility. These comprised: i) Land parcel, suiting to its business operations should be road facing atleast on any

one side with reasonably good connectivity to State Highways and National Highways

ii) Land parcel should not be a prime and fertile agricultural land, preferably a barren land or having a low agricultural potential

iii) Land parcel shall be devoid of any household(s), structures, free from vegetative cover

iv) Land parcel should not be in proximity to any archeological monuments, large natural water bodies, national parks, wild life sanctuaries, forest areas, ecologically sensitive areas declared by the State or Government of India

v) Screen the land parcel ownership documents and profile of the owner to determine whether the land belongs to any person of indigenous(Scheduled Tribe or ethnic minorities) group and directly or indirectly affects his or her dignity, human rights, livelihood systems or culture, if any due to proposed land purchase transaction

vi) Screen the ownership details of the land parcel to determine whether the land is owned by one owner or how many owners are involved and their willingness to sell the land parcel to CAL on a mutually negotiated rates

153 In case the landowner(s) belongs to an Indigenous Group, CAL’s to exercise its resources to identify an alternative suitable land, in order to avoid purchase of land parcel belonging to an individual or group of indigenous people, to the extent possible. If unable to find an alternate land, suiting its requirements, it shall review project facility planning and design and explore options to minimize land requirements. 154 After exercising option(s) to minimize land requirements, CAL to initiate dialogue with the individual or group of land owner(s) belonging to indigenous group to seek their consent in writing to purchase their land through direct negotiations for proposed project facilities. 155 In case the landowner(s) belongs to a scheduled tribe/group or an indigenous group, it shall be the responsibility of the landowner(s) to get required mandatory permission from the competent authority at District level, prior to negotiations, transaction and transfer of title. 156 CAL shall not apply coercion directly or indirectly on to potential sellers and shall conduct transaction in a transparent, consistent and equitable manner and ensure that transaction leads to better income and livelihood status of the potential seller of land. G Information Disclosure, Consultation 157 During the siting and selection of the land for the facility, CAL has undertaken the following activities as part of its information disclosure, consultation and participation. i) Meetings with the local village community leaders either in group or individually to

ascertain the availability of the land and potential land owners willing to sell the land on direct negotiated basis.

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ii) Press Notification in one local Newspaper for public hearing and inviting objections, if any from public at large due to land purchase and / or establishment of CAL’s proposed facilities, through their counsel/legal advisor.

iii) Disclosure of a project brief to enable them to understand the nature of operations, land requirements during public hearing.

iv) Disclosure of a more detailed project brief to potential land owners willing to sell the land upon identifying the suitable land parcel suiting CAL’s business operations, so as to make them understand the nature of operations, land requirements.

v) Focused Group meeting with potential land owner(s), to assess their willingness to sell the land through the direct negotiations. CAL has encouraged women members of the land owners’ family to actively participate during the assessment and consenting to sell their land.

vi) All such interactions with local people has taken place in an atmosphere free of intimidation or coercion.

vii) CAL has provided project brief to several local people, who have shown interest to about CAL’s operations in the project facility area

158 CAL procure land directly from owners through direct negotiations in accordance with CAL’s corporate consideration for siting and land purchase for new facilities (Annexure 6 of ESMS Framework). Accordingly, the land procurement for the proposed facilities does not involve social impacts due to involuntary resettlement and issues thereof including impacts on indigenous peoples, no formal social surveys, consultations, were warranted. The current environment regulatory framework, CAL’s proposed facilities do not fall under the purview of the EIA Notification, 2006, which exempts CAL from conducting formal public consultation with the communities, where the project facilities are located. The issuance of consent for establishment (CFE) and Consent for Operation (CFO) management procedures of the SPCB also does not warrant conducting public consultation with the communities, where the project facilities are located. Despite this, CAL had organized information disclosure and consultations with local communities in and around the project facilities and the concerns raised by the local community regarding employment and business opportunities for local people and environmental and sanitation aspects of the facilities have been adequately addressed in the Environmental Management Plan (Ref Annexure 4). 159 The information disclosure and consultations undertaken by CAL management in and around proposed facilities are provided in Annexure 7. H Grievance and Redress Mechanism 160 During the course of interactions, CAL has informed the probable land owners and other community people that local community CAL as a corporate entity has a grievance redress mechanism to address any possible concerns and dissatisfaction of affected local people regarding the social and environmental impact of its project facilities and local community can seek an appropriate and amicable solution. CAL shall promptly respond to the affected groups, be transparent and free of gender discrimination, enable different affected groups to express their opinions, with no fear of reprisal.

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161 The grievances will be redressed at the subproject level in a consultative manner and with full participation of the affected households, or their representatives, along with CAL and local self-government representatives, if required in the following manner.

i) Stage 1. If any person is aggrieved by any aspect of the proposed project facility,

he/she (AP) can state his/her grievance and appeal to the head of the specific subproject. If an oral appeal is made, the head of the specific subproject will record it on paper and process it for making a decision on or resolve it in two weeks. The AP will be informed of the result via written notice.

ii) Stage 2. If the aggrieved AP is not satisfied with the decision in Stage 1, he/she can appeal to the ESMU at CAL’s corporate office after receiving the decision by the head of the specific subproject. The ESMU manager will reach a decision in two weeks and AP will be informed of the result via written notice.

iii) Stage 3. If the aggrieved AP is still not satisfied with the decision of ESMU Manager at CAL’s corporate office, he/she will appeal to the office of the CAL’s Chairman cum Managing Director after receiving the decision from ESMU Manager. The Chairman cum Managing Director of CAL, with the approval of the Board of Directors will reach a decision in two weeks. The AP will be informed of the result via written notice.

iv) Stage 4. If the AP is still dissatisfied with the decision of the CAL’s Chairman cum Managing Director, he/she will appeal to the civil court according to the civil procedural law after receiving the decision from the CAL’s Chairman cum Managing Director and decision of the court shall be the final and binding on both CAL and affected persons.

162 CAL has informed the local community and the affected about the grievance and appeal procedure through information disclosure and consultation / public hearing meetings (ref Annexure 7), so that they can fully understand their rights for grievance redressal. I Environmental Management Plan: I1 Environmental Mitigation Action Plan: 163 An environmental mitigation action plan for pre-construction, construction and operation stages for the proposed facilities are given in Annexure 4. The EMAP indicate the role and responsibilities for planning and implementation of suggested measures during the pre-construction, construction and operations stages. I2 Environmental Enhancement Measures: 164 In addition to the implementation of the EMAP, the proposed facilities can include several environmental enhancement measures at the facilities comprising: i) Reuse and Recycling of treated process wash water for non-process applications like

toilet flushing floor cleaning and watering lawns ii) Rain Water Harvesting and Recharging iii) Regular occupational health checkups and screening for workers

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iv) Mandatory use of PPEs v) Landscaping and Plantation vi) Adoption of energy efficient equipment and renewable solar energy for lighting

applications I3 Operation Stage Environmental Monitoring: 165 During the operational stage, periodical environmental monitoring is to be carried out at each of the facility covering the following: i) Quality of water to be used for washing ii) Wash water quality (prior to treatment) iii) Fertility quality of organic waste iv) Performance evaluation of Treatment facility for wash water v) Cleaning of Rainwater harvesting and recharging structures, prior to monsoon 166 The periodical environmental monitoring during the operation stage will enable to determine the effectiveness of the environmental mitigation plan as well as the benefits of the fit I4 Budgetary Cost Provision for EMP Implementation: 167 The implementation of EMP during planning/pre-construction, construction and operation stages for all proposed facilities will require a capital cost of INR 1,64,00,000 and a recurring cost of INR 61,60,000 per annum. The summary of the budgetary provision for implementing the EMP during planning/pre-construction, construction and operation stages is given in Table 16. The detailed cost provision for EMAP implementation for CAL’s Proposed Facilities is given in Annexure 8.

Table 16: Summary EMP implementation cost (Figures in INR)

S No Type of Facility IQF (1No.)

CA Storage (1No.)

ACC (5 No.s)

ADC (5 No.s)

Total Cost (INR)

A One time capital cost for implementation of EMP components for all Facilities

24,50,000 24,50,000 57,50,000 57,50,000 164,00,000

B Annual Recurring Cost for all facilities i Annual Maintenance cost

of EMP components @10% of capital cost

2,25,000 2,25,000 1,15,000 1,15,000 6,80,000

ii Operation stage periodical environmental monitoring for all facilities

6,00,000

3,60,000

3,60,000

3,60,000

16,80,000

Sub-total (Annual Recurring Cost for all facilities)

8,25,000 5,85,000 23,75,000 23,75,000 61,60,000

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168 The recurring cost comprises annual maintenance and upkeep of liquid and solid waste management systems as well as components implemented as part of environmental enhancement measures. The recurring cost also includes periodic environmental monitoring in compliance with local regulatory as well as ADBs safeguards requirement. I5 Institutional Arrangements: 169 The institutional arrangements for implementation of EMP during planning/pre-construction, construction and operation stages are given in Table 17. The role and responsibility for implementing the EMP is further detailed under Annexure 4.

Table 17 : Institutional Arrangements for implementation of EMP Implementation Responsibility Sl.No Implementation

Stage Planning & Execution Supervision & Monitoring 1 Planning & Pre-

Construction Stage Project Development Team and ESMU of CAL

Designated Senior Management Functionaries of CAL

2 Construction Stage Contractor/Agency engaged by CAL

ESMU and Project Management Group(PMG) of CAL

3 Operation Stage ESMU & Project facility specific SHE (Safety, Health & Environment) Officer

ESMU / Project Operations Group/Designated Senior Management Functionaries of CAL

J Conclusion and Recommendation 170 The proposed fruits and vegetable processing facilities of CAL fall under the purview of Food Safety Act, 2012 of Govt. of India and will have to mandatorily comply with all licenses conditions under the Act including food safety issues, sanitation and hygiene at all its facilities. 171 Due to the nature and scale of the facilities proposed by CAL, the impacts due to the proposed facilities are not significant. The social impacts are avoided through the purchase of land through direct negotiated settlement on a willing buyer and willing seller principle, thus does not involve social impacts due to involuntary resettlement and issues thereof including impacts on indigenous peoples. The information disclosure and consultations have been carried out in and around the project facility areas to seek their views / concerns regarding the proposed facilities, environmental and / or social impacts thereof and the same have been addressed in the environmental management plan. 172 The pre-construction, construction and operation stage environmental impacts can be mitigated by implementing management measures through an institutional arrangement with clearly defined roles and responsibilities and dedicated budgetary provisions. The regulatory compliance (consents from State Pollution Control Board) for establishing and operation of the proposed project facilities can be obtained from the state pollution control board in a time bound manner. The project facilities will be subjected to periodical environmental monitoring during the operation stage. Further, implementation of environmental enhancement measures like recycling of treated wash water, rain water harvesting and ground water recharging, adopting efficient equipments and use of renewable (solar) energy for lighting applications will enable the proposed facilities to be an

35

environmentally sustainable, compliant to state regulatory requirements and consistent with the safeguard requirements of SPS, 2009 and will not involve any kind of reputational risk to ADB on environmental and social safeguard issues.

36

List of Exhibits

Exhibit 1 Process / Operations Flow Diagram of IQF Facility for Fruits & Vegetables

Exhibit 2 Layout Plan of IQF Facility for Fruits & Vegetables

Exhibit 3 Operations / Process Flow Diagram of CA Storage Facility

Exhibit 4 Layout Plan of CA Storage Facility

Exhibit 5 Operations / Process Flow Diagram of ACC with Linkage to ADC

Exhibit 6 Layout Plan of ACC

Exhibit 7 Layout Plan of ADC

Exhibit 8 Location Plan of IQF Facility Site at Gundasara Village, Gondal Taluka, Rajkot District, Gujarat

Exhibit 9 Location Plan of CA Storage Facility Site at Palanpur, Banaskantha District, Gujarat

37

Exhibit 1

PROCESS / OPERATIONS FLOW DIAGRAM OF IQF FACILITY FOR FRUITS & VEGETABLES

38

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Exhibit-1: Process / Operations Flow Diagram of IQF Facility for Fruits & Vegetables

Product�Receipt�in�bags�

Sorting,�grading,�preliminary�washing�&�inspection�

Automatic�cutting�/�manual�trimming�/�peeling�

Manual�inspection�

Controlled�feeding

Blanching�/�heat�treatment�

Automatic�washing�and�cleaning�

Small�part�/�excess�wash�water�removal�

Chilling�cooling�t0�+�10�deg�C�

Removal�of�excess�surface�water�

Spreading�for�even�feed�

Individual�Quick�freezing�t0��18�deg�C�

Bulk�packing�in�bags�

Cold�storage�

39

Exhibit 2

LAYOUT PLAN OF IQF FACILITY FOR FRUITS & VEGETABLES

40

� � � � � � � � � � � � � � � � � � �

Exhi

bit 2

: Lay

out P

lan

of IQ

F Fa

cilit

y fo

r Fru

its &

Veg

etab

les

�

41

Exhibit 3

OPERATIONS / PROCESS FLOW DIAGRAM OF CA STORAGE FACILITY

42

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�

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�Exhibit-3: Operations / Process Flow Diagram of CA Storage Facility

Loading�on�to�Transport�Vehicle

Dumping�(Dry�or�in�water)

�Initial�sorting�(to�remove�culls�or�foreign�material)

Pre�sizing�(small�size�eliminator)

� Washing�1� (to�remove�organic�matter)�� Washing�2� (to�clean�commodity�with�water�&�detergent�

with�100�150�ppm�chlorine�dosage)�� Rinsing�with�chlorinated�water

Removal�of�surface�moisture�(sponge�roller�+�air�draft)

Waste�Stream�3:�Sorting�to�remove�no.�3�grade�and�overripe�fruits

Brushing�and�waxing�(optional)

Sorting�by�colour�(optional)

Sizing�(By�weight�of�dimension)

Small� Medium� Large Extra�

Sorting�by�Quality�grades

Fancy� Quality�No.1 Quality�No.2

Packing�in�retail�units� Marketed�in�identified�markets

Packing�in�master�container� Weight�Check

Inspection Palletization

Forced�to�air�Cooling

Transport��to�distribution�centre

Waste�Stream�1�Cull�accumulation�bin

Waste�Stream�2�Wash�Water

Waste�Stream�3�Wastage/Scrapped�fruits�

Temporary�storage

Export�

43

Exhibit 4

LAYOUT PLAN OF CA STORAGE FACILITY

44

� � � � � � � � � � � � � � � � � � �

Exhi

bit 4

: Lay

out P

lan

of C

A S

tora

ge F

acili

ty

�

45

Exhibit 5

OPERATIONS / PROCESS FLOW DIAGRAM OF ACC WITH LINKAGE TO ADC

46

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Exhibit 5: Operations / Process Flow Diagram of ACC with Linkage to ADC

 

FARMERS

Wholesale centres (Auction/sale, Walk-in-cold store

Market feedback on price & quality /new products

Market feedback on price & quality /new products

(ADC) CITY RE- DISTRIBUTION CENTRE

(TEMPORARY STORAGE AND DISTRIBUTION TO RETAILERS AND CASH CARRY ACTIVITIES)

Insulated Transport

RETAILERS INSTITUTIONS

Refer / Regular Transport

Refer / Regular Transport

COLD / CA STORAGE

PROCUREMENT PLAN &

EXTENSION

FEEDBACK & PAYMENT

FEEDBACK

Agri Input & Services Farm Output

(ACC) AGRI

COLLECTION CENTRE

PACKHOUSE (GRADING, SORTING, PACKING,

WAXING, PIPING, POST HARVEST TREATMENT)

47

Exhibit 6

LAYOUT PLAN OF ACC

48

� � � � � � � � � � � � � � � � � � �

Exhi

bit 6

: Lay

out P

lan

of A

CC

�

49

Exhibit 7

LAYOUT PLAN OF ADC

50

� � � � � � � � � � � � � � � � � � �

Exhi

bit 7

: Lay

out P

lan

of A

DC

�

51

Exhibit 8

LOCATION PLAN OF IQF FACILITY SITE AT GUNDASARA VILLAGE, GONDAL TALUKA, RAJKOT

DISTRICT, GUJARAT

52

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Exhibit 8: Location Plan of IQF Facility Site at Gundasara Village, Gondal Taluka, Rajkot District, Gujarat

District Map of Rajkot

Proposed Location of IQF Facility

53

Exhibit 9

LOCATION PLAN OF CA STORAGE FACILITY SITE AT PALANPUR, BANASKANTHA DISTRICT,

GUJARAT

54

Exhi

bit 9

: Loc

atio

n Pl

an o

f C.A

. Sto

rage

Fac

ility

Site

at P

alan

pur,

Ban

aska

ntha

Dis

tric

t, G

ujar

at

Dis

tric

t Map

of B

anas

kant

ha

55

List of Annexures

Annexure 1 Categorisation of Industries by SPCB for Consent Management under Water & Air Pollution Act, 1974

Annexure 2 Land Acquisition Policy of GIDC, Govt. of Gujarat

Annexure 3 CAL’s Corporate Considerations for Siting and Land Purchase for New Facility

Annexure 4 Environment Mitigation Action Plan (EMP)

Annexure 5 Food Safety Act 2012 and License forms of CAL

Annexure 6 EHS Guidelines for Food & Beverage Processing Sector Recommended by IFC

Annexure 7 Proceedings of Information Disclosure and Consultations with Community

Annexure 8 Detailed Cost Estimate for EMP

56

Annexure 1

CATEGORISATION OF INDUSTRIES BY SPCB FOR CONSENT MANAGEMENT UNDER WATER & AIR

POLLUTION ACT, 1974

57

Annexure 1

58

59

60

Annexure 2

LAND ACQUISITION POLICY OF GIDC, GOVT. OF GUJARAT

61

Annexure 2

62

63

64

65

Annexure 3

CAL’S CORPORATE CONSIDERATIONS FOR SITING AND LAND PURCHASE FOR NEW FACILITY

66

Annexure 3

Corporate Considerations of Champion Agro Private Limited for

Siting of New Facilities and Land purchase to mitigate Social Impacts

A Background

1. CAL is presently seeking a corporate loan from ADB to scale up its operations through investment in horticulture value chain infrastructure facilities (Project Facilities). In accordance with ADB’s Safeguard Policy Statement (2009), the requirements for general corporate finance apply in addition to the applicable safeguard requirements for transactions involving the implementation of Project Facilities, proposed by CAL.

2. In order mitigate the likely social and involuntary impacts due to siting and land purchase for its newly proposed facilities under ADB financing, CAL has adopted the certain considerations, which shall be applied during siting and land purchase transactions. The considerations would enable CAL to avoid the social impacts as a result of its proposed facilities and also would enable to be consistent with requirements of SPS 2009, ADB.

B Land Requirements for Proposed Facilities

3. CAL’s expansion plans to build more project facilities in Gujarat and elsewhere across India, will require acquisition of small parcels of land for each project facility. The land requirements vary between 4000 sq. metres (0.4 Ha) to 12000 Sq. metres (1.2 Ha) and is available in Gujarat and elsewhere either from a single land owner and or group of land owners ranging between 2 to 4, depending upon the location, individual owner’s land holding and willingness to sell the land in part or full.

C Corporate Considerations for siting and Land Purchase

4. CAL will identify and select the required parcel of land based on its business operations and land requirements for establishing the project facility at a specific location and comply the following considerations, to extent possible

� Land shall be road facing atleast on any one side with reasonably good connectivity to State Highways and National Highways

� Land parcel should not be a prime and fertile agricultural land, preferably a barren land or having a low agricultural potential

� Land parcel shall be devoid of any household(s), structures, free from vegetative cover

� CAL shall screen the location to determine whether the land belongs to any person of indigenous(Scheduled Tribe or ethnic minorities) group and directly or indirectly affects

67

his or her dignity, human rights, livelihood systems or culture, if any due to proposed land purchase transaction

� Required land parcel shall preferably be owned by one owner but in case of more than one owner (but preferably not exceeding four), all of them should be voluntarily willing to sell the land parcel to CAL on a mutually negotiated rates

5. In case the landowner(s) belongs to an Indigenous Group, CAL’s shall exercise its resources to identify an alternative suitable land, in order to avoid purchase of land parcel belonging to an individual or group of indigenous people, to the extent possible. If unable to find an alternate land, suiting its requirements, it shall review project facility planning and design and explore options to minimize land requirements.

6. After exercising options to minimize land requirements, CAL shall initiate dialogue with the individual or group of land owner(s) belonging to indigenous group to seek their consent in writing to purchase their land through direct negotiations for proposed project facilities.

7. In case the landowner(s) belongs to a scheduled tribe/group or an indigenous group, it shall be the responsibility of the landowner(s) to get required mandatory permission from the competent authority at District level, prior to negotiations, transaction and transfer of title.

8. CAL shall not apply coercion directly or indirectly on to potential sellers and shall conduct transaction in a transparent, consistent and equitable manner and ensure that transaction leads to better income and livelihood status of the potential seller of land.

D Consistent to ADB Safeguards

9. CAL consideration to select and purchase land for its expansion of its existing facility and/ or for establishing new facilities through this “willing seller and willing buyer” principle and negotiated rate settlement without involuntary resettlement, economic displacement and involuntary physical displacement from land or housing will not trigger Safeguard Requirements 2 and 3: of SPS 2009 of ADB.

68

Annexure 4

ENVIRONMENT MITIGATION ACTION PLAN (EMAP)

69

1

Tab

le: E

NV

IRO

NM

EN

TA

L M

AN

AG

EM

EN

T P

LA

N (E

MP)

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

PRE

- CO

NST

RU

CT

ION

ST

AG

E

1

Crit

eria

for

final

izat

ion

of

Loca

tion

and

Sitin

g of

Pr

ojec

t Fac

ility

�Th

e la

nd p

arce

l for

pro

ject

faci

lity

shal

l con

form

to C

AL’

s co

rpor

ate

cons

ider

atio

ns fo

r si

ting

and

sele

ctio

n of

land

giv

en a

s atta

chm

ent t

o th

is E

MA

P.

�Th

e la

nd e

ssen

tially

sha

ll no

t be

in

prox

imity

to

any

arch

eolo

gica

l m

onum

ents

, la

rge

natu

ral

wat

er b

odie

s, na

tiona

l pa

rks,

wild

life

san

ctua

ries,

fore

st a

reas

, ec

olog

ical

ly

sens

itive

are

as d

ecla

red

by th

e St

ate

or G

over

nmen

t of I

ndia

Proj

ect D

evel

opm

ent

Team

of C

AL

and

ESM

U

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

2La

nd P

urch

ase

/Acq

uisi

tion

Proc

ess

�Th

e la

nd p

arce

l sha

ll be

pur

chas

ed th

roug

h di

rect

neg

otia

tions

with

the

cons

entin

g la

nd

owne

rs o

n a

will

ing

selle

r an

d w

illin

g bu

yer

prin

cipl

e an

d av

oid

any

invo

lunt

ary

rese

ttlem

ent i

ssue

s and

soci

al im

pact

s the

reof

. �

In c

ase,

lan

d ow

ners

bel

ong

to s

ched

uled

trib

e, i

t sh

all

be t

heir

resp

onsi

bilit

y to

get

re

quire

d pe

rmis

sion

from

dis

trict

aut

horit

ies,

prio

r to

trans

actio

n/ tr

ansf

er o

f titl

e.

�C

AL

shal

l dis

clos

e al

l req

uire

d in

form

atio

n to

the

prob

able

land

sel

lers

and

nei

ghbo

ring

land

ow

ners

abo

ut th

e pr

opos

ed fa

cilit

ies a

nd re

solv

e an

y of

con

cern

s prio

r to

trans

actio

n an

d tra

nsfe

r of t

itle.

�

CA

L sh

all a

ddre

ss a

ll co

ncer

ns /

grie

vanc

e of

loca

l com

mun

ity, i

f an

y re

ceiv

ed a

t the

st

age

of t

he p

roje

ct c

onst

ruct

ion

or i

mpl

emen

tatio

n or

ope

ratio

n st

age

and

rese

rve

the

sam

e in

the

best

inte

rest

of t

he c

omm

unity

.

Proj

ect D

evel

opm

ent

Team

of C

AL

and

ESM

U

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

3O

btai

ning

CFE

(C

onse

nt to

Est

ablis

h)

from

SPC

B

�Pr

escr

ibed

app

licat

ion

for

obta

inin

g C

FE s

hall

be p

repa

red

with

all

proj

ect

faci

lity

info

rmat

ion

and

subm

itted

to S

tate

Pol

lutio

n C

ontro

l Boa

rd.

�A

dditi

onal

inf

orm

atio

n, i

f an

y so

ught

by

SPC

B s

hall

be p

rovi

ded

and

CFE

sha

ll be

ob

tain

ed in

a ti

me

boun

d m

anne

r �

No

Con

stru

ctio

n w

ork

shal

l be

ini

tiate

d w

ithou

t ob

tain

ing

the

man

dato

ry C

FE f

rom

SP

CB

ESM

U

CA

L - P

roje

ct

Man

agem

ent

Gro

up(P

MG

)/ D

esig

nate

d Se

nior

M

anag

emen

t Fu

nctio

narie

s of C

AL

4

Con

tract

or’s

R

espo

nsib

ility

for

Impl

emen

tatio

n of

EM

AP

�Th

e co

ntra

ct

docu

men

ts

for

civi

l, el

ectro

m

echa

nica

l w

orks

sh

all

incl

ude

the

envi

ronm

enta

l man

agem

ent r

equi

rem

ents

as

cond

ition

s of

con

tract

, so

that

con

tract

or is

cl

early

aw

are

of th

e re

quire

men

ts a

nd c

an a

ccor

ding

ly q

uote

for w

orks

ES

MU

CA

L - P

roje

ct

Man

agem

ent

Gro

up(P

MG

)

CO

NST

RU

CT

ION

ST

AG

E

5C

lear

ance

and

B

arric

adin

g of

Site

�Th

e si

te s

hall

be c

lear

ed o

f all

unw

arra

nted

mat

eria

ls a

nd b

arric

aded

on

all s

ides

exc

ept

for e

ntry

and

exi

t poi

nts,

so a

s to

cau

se m

inim

um h

indr

ance

/dis

turb

ance

to a

djac

ent l

and

owne

rs/o

ccup

ants

dur

ing

cons

truct

ion

stag

e C

ontra

ctor

/Age

ncy

enga

ged

by C

AL

ESM

U a

nd P

MG

6 Pr

eser

vatio

n of

Tre

es

�A

ll ef

forts

shal

l be

mad

e to

pre

serv

e tre

es, i

f any

with

in th

e pr

ojec

t fac

ility

site

incl

udin

g ES

MU

/Con

tract

or/A

genc

y en

gage

d by

CA

L E

SMU

and

PM

G

Ann

exur

e 4

70

2

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

rew

orki

ng o

n th

e la

yout

of

the

faci

lity

to s

ave

trees

. Tre

e cu

tting

, if

unav

oida

ble

shal

l pr

ocee

d on

ly a

fter

getti

ng t

he r

equi

red

tree

cutti

ng p

erm

issi

ons

from

the

com

pete

nt

auth

oriti

es.

7Pr

eser

vatio

n of

Top

So

il

�Th

e to

p so

il fr

om th

e si

te, i

f fo

und

to b

e fe

rtile

sha

ll be

pre

serv

ed fo

r reu

sing

at a

late

r st

age

for l

ands

capi

ng a

nd o

ther

app

licat

ions

with

in p

roje

ct fa

cilit

y si

te.

�If

top

soil

pres

erva

tion

is d

eem

ed n

eces

sary

, the

n, to

p 15

0mm

thic

k so

il sh

all b

e ta

ken

out a

nd st

acke

d in

a su

itabl

e si

te a

nd c

over

ed w

ith p

olye

thyl

ene

shee

ts

Con

tract

or

ESM

U

8C

oncr

ete

Bat

chin

g Pl

ants

�A

ll ba

tchi

ng p

lant

s fo

r pr

oduc

tion

of c

oncr

ete

shal

l pr

efer

ably

be

set

up w

ithin

co

nstru

ctio

n si

te. I

n ca

se s

uffic

ient

land

not

ava

ilabl

e w

ithin

pro

ject

site

, the

n it

shal

l be

loca

ted

at a

ny o

ther

sui

tabl

e si

te lo

cate

d at

leas

t 100

m a

way

fro

m th

e ne

ares

t dw

ellin

g pr

efer

ably

in th

e do

wnw

ind

dire

ctio

n.

�Th

e C

ontra

ctor

sha

ll su

bmit

a de

taile

d la

yout

pla

n fo

r al

l su

ch s

ites

for

appr

oval

of

ESM

U p

rior t

o th

e es

tabl

ishm

ent.

�A

rran

gem

ents

to

co

ntro

l du

st

pollu

tion

thro

ugh

prov

isio

n of

w

inds

cree

ns,

wat

er

sprin

kler

s and

dus

t ext

ract

ion

syst

ems s

hall

have

to b

e pr

ovid

ed a

t all

such

site

s. �

Alte

rnat

ivel

y, c

ontra

ctor

may

be

enco

urag

ed to

sou

rce

conc

rete

from

alre

ady

esta

blis

hed

read

y m

ix p

lant

s and

tran

spor

t it t

o si

te th

roug

h ta

nker

s

Con

tract

or

ESM

U

9C

onst

ruct

ion

Veh

icle

s, Eq

uipm

ent

and

Mac

hine

ry

�A

ll ve

hicl

es, e

quip

men

t and

mac

hine

ry to

be

proc

ured

/dep

loye

d fo

r co

nstru

ctio

n w

orks

sh

all b

e in

goo

d co

nditi

on a

nd p

refe

rabl

y no

t les

s tha

n 5

year

s old

. �

The

Con

tract

or sh

all m

aint

ain

a re

cord

of P

ollu

tion

Und

er C

ontro

l (PU

C) f

or a

ll ve

hicl

es

and

mac

hine

ry u

sed

durin

g th

e co

ntra

ct p

erio

d w

hich

sha

ll be

pro

duce

d to

ESM

U f

or

verif

icat

ion

whe

neve

r req

uire

d.

Con

tract

or

ESM

U

10

Bor

row

Are

as

�Lo

catio

ns f

or b

orro

win

g ea

rth s

hall

be f

inal

ized

by

the

Con

tract

or a

nd r

epor

ted

to th

e ES

MU

for i

ts in

spec

tion

and

appr

oval

of t

he si

te.

�Th

e C

ontra

ctor

sha

ll no

t st

art

borr

ow o

pera

tions

unt

il th

e fo

rmal

agr

eem

ent

is s

igne

d be

twee

n la

ndow

ner a

nd C

ontra

ctor

and

with

out p

rior a

ppro

val o

f ESM

U

�Fi

naliz

atio

n of

bor

row

ing

area

and

all

logi

stic

arr

ange

men

ts a

s w

ell

as a

pplic

able

co

mpl

ianc

e as

per

loca

l sel

f gov

ernm

ent r

equi

rem

ents

sha

ll be

the

sole

resp

onsi

bilit

y of

th

e C

ontra

ctor

. �

The

haul

roa

ds s

hall

be r

oute

d to

avo

id h

uman

set

tlem

ent

and

sens

itive

rec

epto

rs l

ike

scho

ols,

hosp

itals

as f

ar a

s pos

sibl

e an

d sh

all u

se th

e ex

istin

g ro

ads w

here

ver a

vaila

ble.

Con

tract

or

ESM

U

11St

one

Agg

rega

te

Proc

urem

ent

�C

ontra

ctor

sha

ll pr

ocur

e al

l st

one

aggr

egat

es s

ourc

ed f

rom

sto

ne c

rush

ers,

whi

ch

conf

orm

to S

tate

Pol

lutio

n C

ontro

l Boa

rd N

orm

s,

�C

ontra

ctor

shal

l wor

k ou

t hau

l roa

d ne

twor

k an

d ob

tain

ESM

U a

ppro

val.

Con

tract

or

ESM

U

12

Con

stru

ctio

n W

ater

�

The

cont

ract

or s

hall

iden

tify

suita

ble

(gro

und/

surf

ace)

wat

er a

s a

sour

ce o

f wat

er fo

r the

C

ontra

ctor

ES

MU

71

3

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

arra

ngem

ents

co

nstru

ctio

n an

d/or

may

set

up

own

bore

wel

l fa

cilit

y fo

r co

nstru

ctio

n w

ork,

afte

r ob

tain

ing

the

requ

isite

per

mis

sion

s, if

any

requ

ired

unde

r app

rova

l of E

SMU

.

13

Sand

�

The

Sand

sha

ll be

pro

cure

d fr

om li

cens

ed s

and

min

es. T

he C

ontra

ctor

sha

ll ob

tain

cop

y of

the

Leas

e A

gree

men

t of t

he su

pplie

r and

subm

it to

ESM

U b

efor

e pr

ocur

ing

the

sand

. C

ontra

ctor

ES

MU

14So

urci

ng o

f loc

al

labo

ur

(ski

lled/

unsk

illed

)

�Th

e C

ontra

ctor

sha

ll en

cour

age

and

use

unsk

illed

and

or

skill

ed l

abou

r as

may

be

avai

labl

e/dr

awn

from

loca

l com

mun

ities

to g

ive

max

imum

em

ploy

men

t ben

efits

to th

e lo

cal c

omm

unity

. C

ontra

ctor

ES

MU

15C

onst

ruct

ion

Cam

p si

tes a

nd m

ater

ial

stoc

kyar

ds

�Th

e co

nstru

ctio

n ca

mps

, if

requ

ired

shal

l pr

efer

ably

be

with

in a

n ea

rmar

ked

area

of

proj

ect f

acili

ty s

ite. I

f ade

quat

e ar

ea is

not

ava

ilabl

e, c

ontra

ctor

may

set

up

cons

truct

ion

cam

ps a

t any

suita

ble

near

by si

te w

ith p

rior a

ppro

val o

f ESM

U.

�Th

e co

nstru

ctio

n ca

mp

site

s sh

all b

e pr

ovid

ed w

ith r

equi

site

fac

ilitie

s fo

r sa

fe d

rinki

ng

wat

er, s

anita

tion

and

othe

r ba

sic

infr

astru

ctur

e fa

cilit

ies

like

fuel

for

coo

king

, lig

htin

g,

ente

rtain

men

t, ba

sic

heal

th c

are

for

labo

ur a

mon

g ot

hers

and

ens

ure

they

are

not

de

pend

ant o

n ou

tsid

e re

sour

ces t

o fu

lfill

thei

r bas

ic re

quire

men

ts

�M

ater

ial s

tock

yard

s sh

all e

ssen

tially

be

with

in th

e pr

ojec

t fac

ility

con

stru

ctio

n si

te a

nd

all m

ater

ial s

hall

be o

rder

ly st

acke

d an

d co

vere

d to

pre

vent

dus

t pol

lutio

n

Con

tract

or

ESM

U

16A

rran

gem

ents

for

Tem

pora

ry L

and

Req

uire

men

t

�Th

e C

ontra

ctor

sha

ll ca

rry

out

nego

tiatio

ns w

ith t

he l

ando

wne

rs f

or o

btai

ning

the

ir co

nsen

t for

tem

pora

ry u

se o

f lan

ds fo

r set

ting

up c

onst

ruct

ion

cam

p w

ith p

rior a

ppro

val

of E

SMU

C

ontra

ctor

ES

MU

17En

viro

nmen

tal

Trai

ning

for

Con

tract

or’s

Sta

ff

�ES

MU

sh

all

orga

nize

or

ient

atio

n an

d pe

riodi

c (r

egul

ar)

train

ing

sess

ions

at

al

l co

nstru

ctio

n st

ages

of

th

e pr

ojec

t fa

cilit

y to

co

ntra

ctor

’s

staf

f to

se

nsiti

ze

the

envi

ronm

ent s

afeg

uard

requ

irem

ents

at c

onst

ruct

ion

site

ES

MU

PMG

/ Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

18

Tran

spor

ting

Con

stru

ctin

g M

ater

ials

and

Hau

l R

oad

Man

agem

ent

�A

ll ve

hicl

es u

sed

for

trans

porti

ng c

onst

ruct

ion

mat

eria

ls to

the

site

sha

ll be

cov

ered

to

avoi

d sp

illag

e of

mat

eria

ls.

�A

ll ex

istin

g ro

ads

used

by

mat

eria

l hau

lage

veh

icle

s, sh

all b

e ke

pt c

lear

of a

ll du

st/m

ud

or o

ther

ext

rane

ous m

ater

ials

dro

pped

by

such

veh

icle

s. �

Con

tract

or s

hall

arra

nge

for r

egul

ar c

lean

ing

and

wat

er s

prin

klin

g as

nec

essa

ry f

or d

ust

supp

ress

ion

of a

ll su

ch ro

ads a

nd su

rfac

es, i

f req

uire

d

Con

tract

or

ESM

U

19D

rain

age

and

flood

co

ntro

l

�C

ontra

ctor

sha

ll en

sure

tha

t no

con

stru

ctio

n m

ater

ials

lik

e ea

rth,

ston

e, o

r ap

pend

age

disp

osed

off

in

a m

anne

r th

at b

lock

the

flo

w o

f w

ater

of

any

wat

er c

ours

e an

d cr

oss

drai

nage

cha

nnel

s, in

pro

xim

ity to

pro

ject

faci

lity

site

�

In a

dditi

on,

Con

tract

or s

hall

take

all

requ

ired

mea

sure

s as

dire

cted

by

the

ESM

U t

o pr

even

t tem

pora

ry o

r per

man

ent f

lood

ing

of th

e pr

ojec

t site

or a

ny a

djac

ent a

rea.

Con

tract

or

ESM

U

20W

ater

Pol

lutio

n fr

om

Fuel

and

Lub

rican

ts

�Th

e C

ontra

ctor

sha

ll ta

ke p

re-c

autio

nary

mea

sure

s to

ens

ure

that

no

wat

er p

ollu

tion

occu

rs t

hrou

gh s

urfa

ce r

unof

f fr

om c

onst

ruct

ion

vehi

cle

park

ing

area

s, fu

el/lu

bric

ants

C

ontra

ctor

ES

MU

72

4

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

stor

age/

hand

ling

area

s st

orag

e si

tes,

vehi

cle,

mac

hine

ry/e

quip

men

t mai

nten

ance

site

s �

Con

tract

or sh

all e

nsur

e th

at a

ll ve

hicl

e/m

achi

nery

and

equ

ipm

ent o

pera

tion,

mai

nten

ance

an

d re

fuel

ing

shal

l be

carr

ied

out i

n su

ch a

man

ner

that

spi

llage

of

fuel

s an

d lu

bric

ants

do

es n

ot c

onta

min

ate

the

grou

nd.

21D

ust P

ollu

tion

at w

ork

site

s

�Th

e C

ontra

ctor

sha

ll ta

ke e

very

pre

caut

ion

to re

duce

the

leve

l of d

ust f

rom

con

stru

ctio

n pl

ants

, co

nstru

ctio

n si

tes

invo

lvin

g ea

rthw

ork

by s

prin

klin

g of

wat

er,

and

prov

idin

g sc

reen

s at s

ourc

e fo

r war

ding

off

the

dust

�

The

Con

tract

or s

hall

proc

ure/

use

cons

truct

ion

plan

ts a

nd m

achi

nery

, w

hich

sha

ll co

nfor

m to

the

pollu

tion

cont

rol n

orm

s by

SPC

B

Con

tract

or

ESM

U

22

Emis

sion

from

C

onst

ruct

ion

Veh

icle

s, Eq

uipm

ent

and

Mac

hine

ries

�C

ontra

ctor

sha

ll en

sure

that

all

vehi

cles

, equ

ipm

ent a

nd m

achi

nery

use

d fo

r con

stru

ctio

n ar

e re

gula

rly m

aint

aine

d an

d co

nfirm

to p

ollu

tion

emis

sion

nor

ms

of S

PCB

and

/ Mot

or

Veh

icle

s A

cts

&

Rul

es.

The

Con

tract

or

shal

l su

bmit

PUC

ce

rtific

ates

fo

r al

l ve

hicl

es/e

quip

men

t/mac

hine

ry u

sed

for t

he P

roje

ct.

Con

tract

or

ESM

U

23N

oise

from

Veh

icle

s, Pl

ants

and

Eq

uipm

ents

�Th

e C

ontra

ctor

sha

ll en

sure

tha

t co

nstru

ctio

n pl

ants

and

equ

ipm

ent

used

sha

ll st

rictly

co

nfor

m t

o th

e M

oEF/

CPC

B/S

PCB

noi

se s

tand

ards

. Th

e m

aint

enan

ce o

f ve

hicl

es,

equi

pmen

t and

mac

hine

ry sh

all b

e do

ne re

gula

rly to

kee

p no

ise

leve

ls a

t the

min

imum

. �

All

maj

or n

oisy

act

iviti

es o

f con

stru

ctio

n sh

all b

e lim

ited

to d

ay h

ours

onl

y an

d no

nig

ht

shift

s sha

ll be

allo

wed

for s

uch

activ

ities

und

er n

orm

al c

ircum

stan

ces

Con

tract

or

ESM

U

24

SHE(

Safe

ty, H

ealth

an

d En

viro

nmen

t) Pl

an fo

r Con

stru

ctio

n si

te

�Th

e co

ntra

ctor

sha

ll pr

epar

e a

SHE

(Saf

ety,

Hea

lth a

nd E

nviro

nmen

t) pl

an f

or t

he

cons

truct

ion

site

and

sha

ll ge

t it a

ppro

ved

by E

SMU

. At t

he c

onst

ruct

ion

site

SH

E sh

all

be im

plem

ente

d

�A

ll co

nstru

ctio

n pe

rson

nel

shal

l be

pro

vide

d w

ith P

rote

ctiv

e fo

otw

ear,

prot

ectiv

e go

ggle

s an

d no

se m

asks

to th

e w

orke

rs e

mpl

oyed

in c

oncr

ete

wor

ks, c

rush

er a

nd d

ust

gene

ratin

g ac

tiviti

es

�W

elde

r’s

prot

ectiv

e ey

e-sh

ield

s sh

all

be p

rovi

ded

to w

orke

rs w

ho a

re e

ngag

ed i

n w

eldi

ng w

orks

and

ear

plug

s to

wor

kers

exp

osed

to n

oisy

env

ironm

ent b

eyon

d th

resh

old

leve

ls

�C

ontra

ctor

sha

ll co

mpl

y w

ith a

ll re

gula

tions

reg

ardi

ng s

afe

scaf

fold

ing,

lad

ders

, saf

e pl

atfo

rms

for

wor

king

at

heig

hts,

gang

way

, sta

ircas

es, e

xcav

atio

ns, t

renc

hes

and

safe

m

eans

of e

ntry

and

egr

ess.

�

Con

tract

or s

hall

com

ply

with

all

the

prec

autio

ns a

s re

quire

d fo

r en

surin

g th

e sa

fety

of

the

wor

kmen

as p

er th

e St

ate

and

Nat

iona

l Reg

ulat

ions

and

Indu

stry

Bes

t pra

ctic

es.

�Th

e C

ontra

ctor

sha

ll ar

rang

e fo

r firs

t aid

uni

t inc

ludi

ng a

n ad

equa

te s

uppl

y of

ste

riliz

ed

dres

sing

mat

eria

ls a

nd a

pplia

nces

as

per

the

Fact

orie

s A

ct a

nd R

ules

in

ever

y w

ork

zone

. The

arr

ange

men

ts s

hall

incl

ude

avai

labi

lity

of s

uita

ble

trans

port

at a

ll tim

es t

o ta

ke in

jure

d or

sick

per

son(

s) to

the

near

est h

ospi

tal.

Con

tract

or

ESM

U

73

5

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

�C

ontra

ctor

sha

ll en

sure

ava

ilabi

lity

of t

rain

ed f

irst

aid/

nur

sing

sta

ff a

t co

nstru

ctio

n ca

mp

durin

g al

l wor

king

hou

rs.

25La

ndsc

apin

g an

d Pl

anta

tion

Stra

tegy

�Th

e C

ontra

ctor

sha

ll in

itiat

e pr

epar

ator

y ac

tiviti

es f

or l

ands

capi

ng s

o as

to

ensu

re

land

scap

ing

and

plan

tatio

n w

ithin

pro

ject

fac

ility

site

are

ful

ly d

evel

oped

as

per

the

deve

lopm

enta

l pla

n an

d co

inci

de w

ith th

e co

mpl

etio

n of

con

stru

ctio

n ac

tiviti

es

Con

tract

or

ESM

U

26

Was

te D

ispo

sal

�Th

e C

ontra

ctor

sha

ll pr

ovid

e ga

rbag

e bi

ns a

t co

nstru

ctio

n w

orke

rs c

amp

site

s an

d en

sure

that

thes

e ar

e re

gula

rly e

mpt

ied

and

disp

osed

off

in a

hyg

ieni

c m

anne

r app

rove

d by

ESM

U.

Con

tract

or

ESM

U

27C

lean

-up

Ope

ratio

ns,

Res

tora

tion

and

Reh

abili

tatio

n

�C

ontra

ctor

sha

ll un

derta

ke s

ite c

lean

up o

f op

erat

ions

, as

app

rove

d by

ESM

U.

The

clea

n-up

ope

ratio

ns a

re t

o be

im

plem

ente

d by

the

Con

tract

or p

rior

to d

emob

iliza

tion

and

shal

l co

mpr

ise

clea

ring

of

all

tem

pora

ry

stru

ctur

es;

disp

ose

all

garb

age,

co

nstru

ctio

n de

bris

, unu

sed/

was

te m

ater

ials

unu

sed

amon

g ot

hers

.

Con

tract

or

Envi

ronm

enta

l Sp

ecia

list

of C

SC, K

SHIP

28

Pollu

tion

Mon

itorin

g �

The

perio

dica

l (m

onth

ly) m

onito

ring

of th

e am

bien

t air

qual

ity, n

oise

leve

l, w

ater

qua

lity,

at

sel

ecte

d lo

catio

ns w

ithin

the

pro

ject

fac

ility

sha

ll be

und

erta

ken

eith

er b

y in

hou

se

faci

lity

or th

roug

h an

ext

erna

l lab

orat

ory

appr

oved

by

Stat

e Po

llutio

n C

ontro

l Boa

rd

Con

tract

or

ESM

U a

nd P

MG

29C

omm

unity

Pa

rtici

patio

n

�C

omm

unic

atio

n ch

anne

l sho

uld

be k

ept o

pen

with

loca

l peo

ple

arou

nd th

e pr

ojec

t fac

ility

to

en

sure

th

at

the

cons

truct

ion

activ

ities

at

pr

ojec

t si

te

are

not

caus

ing

undu

e in

conv

enie

nce

to th

e lo

cal p

eopl

e du

e to

noi

se, d

ust o

r dis

posa

l of d

ebris

etc

. C

ontra

ctor

and

ESM

U

PMG

an

d D

esig

nate

d Se

nior

M

anag

emen

t Fu

nctio

narie

s of C

AL

30

Grie

vanc

e R

edre

ss

�Th

e co

ntra

ctor

sha

ll cr

eate

a fa

cilit

y at

pro

ject

site

to re

ceiv

e an

y co

mpl

aint

s/gr

ieva

nces

(e

ither

ora

lly o

r in

doc

umen

ted

form

) re

late

d to

con

stru

ctio

n ac

tiviti

es f

rom

loc

al

peop

le/a

djac

ent l

and

owne

rs a

nd re

solv

e th

e m

atte

rs e

xped

itiou

sly.

If g

rieva

nce(

s) c

anno

t be

reso

lved

at s

ite le

vel i

tsel

f, th

e m

atte

r sha

ll be

refe

rred

to P

MG

and

ESM

U fa

cilit

y fo

r re

solv

ing

the

mat

ter e

xped

itiou

sly.

Con

tract

or a

nd E

SMU

PM

G

and

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

OPE

RA

TIO

N S

TA

GE

31O

btai

ning

CFO

(C

onse

nt to

Ope

rate

) fr

om S

PCB

�Pr

escr

ibed

app

licat

ion

for

obta

inin

g C

FO s

hall

be p

repa

red

with

all

proj

ect

faci

lity

info

rmat

ion,

prio

r to

com

men

cem

ent o

f co

mm

erci

al O

pera

tions

and

sub

mitt

ed to

Sta

te

Pollu

tion

Con

trol B

oard

. �

Arr

ange

for v

isit

of S

PCB

off

icia

ls fo

r fie

ld v

erifi

catio

n of

the

faci

lity

�

Add

ition

al i

nfor

mat

ion,

if

any

soug

ht b

y SP

CB

sha

ll be

pro

vide

d an

d C

FO s

hall

be

obta

ined

in a

tim

e bo

und

man

ner

�N

o co

mm

erci

al o

pera

tions

sha

ll be

initi

ated

with

out o

btai

ning

the

man

dato

ry C

FO fr

om

SPC

B

ESM

U

and

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth

and

Envi

ronm

ent)

Pro

ject

O

pera

tions

G

roup

(PO

G) o

f CA

L an

d D

esig

nate

d Se

nior

M

anag

emen

t Fu

nctio

narie

s of C

AL

32W

ater

Tre

atm

ent

Faci

lity

�A

ll fa

cilit

ies

shal

l hav

e w

ater

test

ing

and

treat

men

t fac

ility

to tr

eat t

he tu

bew

ell w

ater

, if

requ

ired

to c

onfir

m to

Nat

iona

l Drin

king

Wat

er S

tand

ards

prio

r to

its

use

for

frui

t and

ES

MU

an

d Pr

ojec

t Fa

cilit

y Sp

ecifi

c SH

E O

ffic

er

(Saf

ety,

H

ealth

Proj

ect

Ope

ratio

ns

Gro

up(P

OG

) of C

AL

and

Des

igna

ted

Seni

or

74

6

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

vege

tabl

e pr

oces

sing

app

licat

ions

. an

d En

viro

nmen

t) M

anag

emen

t Fu

nctio

narie

s of C

AL

33W

ash

Wat

er (l

iqui

d w

aste

) Man

agem

ent

Ope

ratio

ns

�Th

e fa

cilit

y sh

all

have

eff

luen

t co

llect

ion

(liqu

id w

aste

/was

h w

ater

), tre

atm

ent

and

disp

osal

sys

tem

s fo

r mee

ting

the

appl

icab

le n

atio

nal e

fflu

ent s

tand

ards

for v

eget

able

and

fr

uit p

roce

ssin

g in

dust

ry

�Th

e w

ash

wat

er t

reat

men

t sy

stem

can

com

pris

e hi

gh p

ress

ure

mul

timed

ia f

iltra

tion,

ad

sorp

tion

follo

wed

by

oxid

atio

n cu

m d

isin

fect

ion

in o

rder

to

mee

t th

e ap

plic

able

na

tiona

l eff

luen

t sta

ndar

ds fo

r veg

etab

le a

nd fr

uit p

roce

ssin

g in

dust

ry

�Th

e w

aste

wat

er f

rom

the

toile

ts, s

hall

be tr

eate

d th

roug

h pr

ovis

ion

of s

eptic

tank

s an

d so

ak-p

it di

spos

al a

rran

gem

ents

as

per

stan

dard

des

igns

of

Cen

tral

Publ

ic W

orks

D

epar

tmen

t, G

ovt.

of In

dia.

�

All

faci

litie

s sh

all h

ave

prov

isio

ns f

or r

euse

/ re

cycl

ing

of tr

eate

d w

ash

wat

er f

or f

loor

w

ashi

ng, t

oile

t flu

shin

g, w

ater

ing

law

ns w

ithin

faci

lity

prem

ises

ESM

U

and

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth

and

Envi

ronm

ent)

Proj

ect

Ope

ratio

ns

Gro

up(P

OG

)

34

Solid

Was

te (o

rgan

ic

and

inor

gani

c)

Man

agem

ent

Ope

ratio

ns

�So

lid w

aste

gen

erat

ed d

urin

g th

e op

erat

ions

sha

ll be

dec

ompo

sed

thro

ugh

aero

bic

com

post

ing

or t

hrou

gh v

erm

in c

ompo

stin

g pr

oces

s to

gen

erat

e or

gani

c m

anur

e w

ith

good

ferti

lity

valu

e.

�Th

e co

mpo

st a

nd v

erm

in tr

eatm

ent f

acili

ty fo

r the

org

anic

sol

id w

aste

sha

ll be

exe

cute

d th

roug

h a

turn

key

cont

ract

for

des

ign

cons

truct

, ope

rate

and

mai

ntai

n, w

ith g

uara

ntee

d pe

rfor

man

ce st

anda

rds f

or c

ompo

sts a

s per

CPC

B n

orm

s, G

ovt.

of In

dia.

�

In a

dditi

on, m

etal

lic c

onta

iner

s sh

all

be p

rovi

ded

for

colle

ctio

n of

non

-bio

deg

rada

ble

was

te g

ener

ated

, if

any

at e

ach

of t

he f

acili

ties

and

trans

port

it to

the

nea

rest

urb

an

mun

icip

al s

olid

was

te d

ump

area

and

/ or

pro

cess

ing

faci

lity.

Thi

s sh

all b

e do

ne e

ither

w

ith C

AL’

s ow

n fle

et a

nd /

or s

ervi

ces

can

be c

ontra

cted

out

for

per

iodi

cal c

lear

ance

, de

pend

ing

upon

the

perio

dici

ty a

nd q

uant

um o

f was

te g

ener

ated

bas

ed o

n ac

tual

.

ESM

U

and

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth

and

Envi

ronm

ent)

Proj

ect

Ope

ratio

ns

Gro

up(P

OG

)

35EH

S Pe

rfor

man

ce

Stan

dard

s and

Pr

actic

es

�Th

e fa

cilit

y sh

all o

pera

te e

nviro

nmen

tal h

ealth

, hyg

iene

and

san

itatio

n up

keep

sys

tem

s an

d pr

oced

ures

in

com

plia

nce

with

Foo

d Sa

fety

Act

201

2, G

ovt.

of I

ndia

and

EH

S gu

idel

ines

of t

he W

BG

. �

The

proj

ect f

acili

ty s

hall

impl

emen

t an

EHS

perf

orm

ance

Ope

ratio

ns a

nd I

ndus

try B

est

Prac

tices

and

ens

ure

its a

dher

ence

by

all w

orke

rs a

nd m

anag

emen

t sta

ff (a

s re

leva

nt a

nd

appl

icab

le).

�

It sh

all b

e en

sure

d th

at a

ll w

orke

rs a

re p

rovi

ded

with

PPE

s as

req

uire

d un

der

the

EHS

perf

orm

ance

and

Ind

ustry

Bes

t Pra

ctic

es s

tand

ards

/ope

ratio

ns m

anua

l and

sam

e is

use

d du

ring

the

entir

e op

erat

iona

l hou

rs o

f the

faci

lity

by a

ll w

orke

rs.

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) ES

MU

and

PO

G

36Pe

riodi

cal

Envi

ronm

enta

l M

onito

ring

with

in

�Th

e pe

riodi

cal

(mon

thly

) m

onito

ring

of t

he a

mbi

ent

air

qual

ity,

nois

e le

vel,

wat

er

qual

ity, w

aste

wat

er (b

efor

e an

d af

ter t

reat

men

t) at

sel

ecte

d lo

catio

ns w

ithin

the

proj

ect

faci

lity

shal

l be

unde

rtake

n ei

ther

by

in h

ouse

faci

lity

or th

roug

h an

ext

erna

l lab

orat

ory

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) ES

MU

and

PO

G

75

7

Res

pons

ibili

ty

Sl. N

o.

Env

iron

men

tal I

ssue

M

anag

emen

t Mea

sure

s Pl

anni

ng a

nd E

xecu

tion

Supe

rvis

ion/

Mon

itori

ng

Proj

ect F

acili

ty

appr

oved

by

Stat

e Po

llutio

n C

ontro

l Boa

rd

�Th

e Pe

riodi

cal m

onito

ring

repo

rts a

re to

be

subm

itted

to S

PCB

and

AD

B a

s pe

r as

per

co

mpl

ianc

e re

quire

men

ts

�A

ny o

ther

con

ditio

ns s

tipul

ated

in

the

CFO

are

to

be f

ully

com

plie

d an

d av

oid

any

regu

lato

ry v

iola

tions

eith

er w

illfu

lly o

r due

to n

eglig

ence

37

3rd P

arty

Inde

pend

ent

Envi

ronm

enta

l and

So

cial

Saf

egua

rds

Aud

it

�A

n En

viro

nmen

tal a

nd S

ocia

l Saf

egua

rds

Aud

it sh

all b

e ca

rrie

d ou

t eve

ry y

ear

thro

ugh

enga

gem

ent

of a

n in

depe

nden

t 3rd

par

ty a

genc

y. A

ll au

dit

obse

rvat

ions

are

to

be

impl

emen

ted

at th

e fa

cilit

y in

a ti

me

boun

d m

anne

r �

The

audi

t rep

ort a

long

with

‘Act

ion

Take

n R

epor

t’ sh

all b

e su

bmitt

ed to

AD

B

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t)

ESM

U,

POG

an

d D

esig

nate

d Se

nior

M

anag

emen

t Fu

nctio

narie

s of C

AL

38C

omm

unity

Pa

rtici

patio

n

Com

mun

icat

ion

chan

nel s

houl

d be

kep

t ope

n w

ith lo

cal p

eopl

e ar

ound

the

proj

ect f

acili

ty

to e

nsur

e th

at th

e op

erat

ions

of

the

proj

ect f

acili

ty is

not

cau

sing

und

ue in

conv

enie

nce

to

the

loca

ls re

sidi

ng in

the

vici

nity

of p

roje

ct

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) an

d ES

MU

POG

and

and

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

39G

rieva

nce

Red

ress

al

Mec

hani

sm

�Th

e fa

cilit

y sh

all h

ave

a m

echa

nism

to re

ceiv

e co

mpl

aint

s/gr

ieva

nces

(eith

er o

rally

or i

n do

cum

ente

d fo

rm)

due

to o

pera

tions

of

the

proj

ect

faci

lity

from

loc

al p

eopl

e/ad

jace

nt

land

ow

ners

and

reso

lve

the

mat

ters

exp

editi

ousl

y. If

grie

vanc

e(s)

can

not b

e re

solv

ed a

t si

te l

evel

its

elf,

the

mat

ter

shal

l be

ref

erre

d to

ESM

U f

acili

ty f

or r

esol

ving

the

mat

ter

expe

ditio

usly

.

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) / E

SMU

POG

and

and

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

40R

ainw

ater

Har

vest

ing

and

Gro

undw

ater

R

echa

rgin

g

�A

ll fa

cilit

ies s

hall

have

pro

visi

on fo

r rai

nwat

er h

arve

stin

g an

d gr

ound

wat

er re

char

ging

. �

The

rain

wat

er h

arve

stin

g an

d gr

ound

wat

er re

char

ging

syst

ems s

hall

be c

onst

ruct

ed a

s per

th

e st

anda

rd d

esig

ns o

f th

e C

entra

l Gro

und

Wat

er B

oard

and

/ or

Cen

tral P

ublic

Wor

ks

Dep

artm

ent,

Gov

t. of

Indi

a.

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) / E

SMU

POG

and

and

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

41

Use

of E

nerg

y Ef

ficie

ncy

Equi

pmen

t an

d So

lar E

nerg

y fo

r Li

ghtin

g A

pplic

atio

ns

�A

ll fa

cilit

ies

shal

l use

mos

t ene

rgy

effic

ient

app

lianc

es a

nd e

quip

men

ts, s

peci

fical

ly f

or

cool

ing

and

refr

iger

atin

g sy

stem

s �

All

faci

litie

s sh

all h

ave

prov

isio

n fo

r use

of r

enew

able

(sol

ar) e

nerg

y fo

r gen

eral

ligh

ting

(non

-indu

stria

l) w

ithin

the

fac

ility

to

enha

nce

envi

ronm

enta

l su

stai

nabi

lity

of t

he

prop

osed

faci

litie

s.

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) / E

SMU

POG

and

and

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

42D

ecom

mis

sion

ing

of

Faci

litie

s

�W

hen

a fa

cilit

y is

to b

e de

com

mis

sion

ed, a

s a st

anda

rd p

ract

ice

all t

he p

roce

ss e

quip

men

t sh

all b

e di

sman

tled,

reu

sed

else

whe

re, o

r so

ld o

r sc

rapp

ed, w

here

as th

e ci

vil s

truct

ures

sh

all b

e pu

t to

som

e ot

her a

ltern

ativ

e us

e ei

ther

by

alte

ratio

ns o

r rec

onst

ruct

ion.

�

The

rele

vant

/ ap

plic

able

WB

G’s

EH

S pl

ans

and

prac

tices

for

dec

omm

issi

onin

g of

the

faci

litie

s sha

ll al

so b

e fo

llow

ed to

the

exte

nt o

f rel

evan

ce /

appl

icab

ility

.

Proj

ect

Faci

lity

Spec

ific

SHE

Off

icer

(S

afet

y,

Hea

lth a

nd E

nviro

nmen

t) / E

SMU

POG

and

and

Des

igna

ted

Seni

or

Man

agem

ent

Func

tiona

ries o

f CA

L

76

Annexure 5

FOOD SAFETY ACT 2012 AND REGULATIONS

ALONG WITH LICENSE FORMS OF CAL

77

¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 65

MINISTRY OF HEALTH AND FAMILY WELFARE(Food Safety and Standards Authority of India)

Notification

New Delhi, dated the 1st August, 2011

F.No. 2-15015/30/2010 Whereas in exercise of the powers conferred by clause (o) of sub section (2) of section 92 read withsection 31 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority of Indiaproposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards(Licensingand Registration of Food Businesses) Regulations, 2011, and;

Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of IndiaExtraordinary Part III – Sec. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to beaffected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containingthe said notification were made available to the public;

And whereas the copies of the Gazette were made available to the public on the 21st October 2010;

And whereas objections and suggestions received from the stakeholders within the specified period on the saiddraft Regulations have been considered and finalized by the Food Safety and Standards Authority of India.

Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,-

FOOD SAFETY AND STANDARDS (LICENSING AND REGISTRATION OF FOOD BUSINESSES),REGULATIONS 2011

CHAPTER 1GENERAL

1.1: Short title and commencement-

1.1.1: These regulations may be called the Food Safety and Standards (Licensing and Registration of Food Businesses)Regulations, 2011.

1.1.2: These regulations shall come into force on or after 5th August, 2011

1.2: Definitions-

1.2.1: In these regulations unless the context otherwise requires:

1. “Central Licensing Authority” means Designated Officer appointed by the Chief Executive Officer of theFood Safety and Standards Authority of India in his capacity of Food Safety Commissioner.

2. “District” means a revenue district in state and UTs provided that the Commisioner of Food Safety may, forthe purpose of this Act declare any local area as a district on the basis of:

� Concentration of specific category of food businesses which may need special attention.

� Risk assessment carried out by the Authority from time to time.

� Any other specific regulatory requirements.

3. “Licensing Authority” means the Designated Officer appointed under section 36 (i) of the Act by theCommissioner of Food Safety of the state or by the Chief Executive Officer of the Food Safety and StandardsAuthority of India in his capacity of Food Safety Commissioner ;

4. “Petty Food Manufacturer” means any food manufacturer, who

(a) manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor ortemporary stall holder; or distributes foods including in any religious or social gathering except a caterer;or

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(b) such other food businesses including small scale or cottage or such other industries relating to foodbusiness or tiny food businesses with an annual turnover not exceeding Rs 12 lakhs and/or whose

(i) production capacity of food (other than milk and milk products and meat and meat products)does not exceed 100 kg/ltr per day or

(ii) procurement or handling and collection of milk is up to 500 litres of milk per day or(iii) slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less.

5. Registering Authority” means Designated Officer/ Food Safety Officer or any official in Panchayat, MunicipalCorporation or any other local body or Panchayat in an area, notified as such by the State Food Safety Commissionerfor the purpose of registration as specified in these Regulations.

6. “State Licensing Authority” means Designated Officers appointed under Section 36(1) of the Act by theFood Safety Commissioner of a State or UT.

The expressions used in these Regulations but have not been defined herein shall have the meaning ascribedto them in the Act or as provided in the regulations, chapters and Appendices.

Chapter-2LICENSING AND REGISTRATION OF FOOD BUSINESS

2. 1 Registration and Licensing of Food BusinessAll Food Business Operators in the country will be registered or licensed in accordance with the procedures laid

down hereinafter;

2.1.1 Registration of Petty Food Business(1) Every petty Food Business Operator shall register themselves with the Registering Authority by submitting

an application for registration in Form A under Schedule 2 of these Regulations along with a fee as provided inSchedule 3.

(2) The petty food manufacturer shall follow the basic hygiene and safety requirements provided in Part I ofSchedule 4 of these Regulations and provide a self attested declaration of adherence to these requirements with theapplication in the format provided in Annexure-1 under Schedule 2.

(3) The Registering Authority shall consider the application and may either grant registration or reject it withreasons to be recorded in writing or issue notice for inspection, within 7 days of receipt of an application forregistration.

(4) In the event of an inspection being ordered, the registration shall be granted by the Registering Authorityafter being satisfied with the safety, hygiene and sanitary conditions of the premises as contained in Part II ofSchedule 4 within a period of 30 days.

If registration is not granted, or denied, or inspection not ordered within 7 days as provided in above subregulation (3) or no decision is communicated within 30 days as provided in above sub regulation (4), the petty foodmanufacturer may start its business, provided that it will be incumbent on the Food Business Operator to complywith any improvement suggested by the Registering Authority even later.

Provided that registration shall not be refused without giving the applicant an opportunity of being heard andfor reasons to be recorded in writing.

(5) The Registering Authority shall issue a registration certificate and a photo identity card, which shall bedisplayed at a prominent place at all times within the premises or vehicle or cart or any other place where the personcarries on sale/manufacture of food in case of Petty Food Business.

(6) The Registering Authority or any officer or agency specifically authorized for this purpose shall carry outfood safety inspection of the registered establishments at least once in a year.

Provided that a producer of milk who is a registered member of a dairy Cooperative Society registered underCooperative Societies Act and supplies or sells the entire milk to the Society shall be exempted from this provisionfor registration.

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2.1.2 License for food business

(1) Subject to Regulation 2.1.1, no person shall commence any food business unless he possesses a valid license.Provided that any person or Food Business Operator carrying on food business on the date of notification of

these Regulations, under a license, registration or permission, as the case may be, under the Acts or Ordersmentioned in the Second Schedule of the Act shall get their existing license converted into the license/registrationunder these regulations by making an application to the Licensing/Registering Authority after complying with thesafety requirements mentioned in the Schedule 4 contained under different Parts dependent on nature of business,within one year of notification of these Regulations. In case of difficulty, the licensing authority with the approvalof the Food Safety Commissioner in the State will determine the advisability of applying any specific conditionkeeping in view the need to ensure safety of food and public interest. No license fee will have to be paid for theremaining period of the validity of the earlier license or registration granted under any of the said Acts or Orders.Non-compliance with this provision by a Food Business Operator will attract penalty under section 55 of the Act.

Provided further that any food business operator holding Registration/License under any other Act/Order asspecified under schedule 2 of the FSS Act, 2006 with no specific validity or expiry date, and other wise entitled toobtain a license under these regulations, shall have to apply and obtain a Registration/License under theseRegulations within one year from the date of notification by paying the applicable fees.

(2) Notwithstanding the provisions contained in Regulation 2.1.2(1) above or in any of the registration orlicense certificates issued under existing Acts or Orders mentioned in the second schedule of the Act, the LicensingAuthority, if it has reason to believe that the Food Business Operator has failed to comply with all or any of theconditions of the existing registration or license or the safety requirements given in Schedule 4, may give appropriatedirection to the Food Business Operator to comply with.

(3) License for commencing or carrying on food business, which falls under Schedule 1, shall be granted bythe Central Licensing Authority, provided that Food Authority may through notification make such changes ormodify the list given in the Schedule I as considered necessary.

(4) License for commencing or carrying on food business, which are not covered under Schedule 1, shall begranted by the concerned State/UT’s Licensing Authority.

(5) The Food Business Operator shall ensure that all conditions of license as provided in Annexure 2 of FormB in Schedule 2 and safety, sanitary and hygienic requirements provided in the Schedule 4 contained under differentParts depending on nature of business are complied with at all times .

Provided that the Licensing Authority shall ensure periodical food safety audit and inspection of the licensedestablishments through its own or agencies authorized for this purpose by the FSSAI.

Provided further that no person shall manufacture, import, sell, stock, exhibit for distribution or sale any articleof food which has been subjected to the treatment of irradiation, except under a license obtained from Departmentof Atomic Energy under the Atomic Energy (Control of Irradiation of Food) Regulations, 1996.

2.1.3 Application for license to the Licensing AuthorityAn application for the grant of a license shall be made in Form B of Schedule 2 to the concerned Licensing

Authority as specified in Regulation 2.1.2 (3) and 2.1.2 (4) and it will be accompanied by a self-attested declarationin the format provided in the Annexure-1 and copies of documents mentioned in the Annexure 2 of Schedule-2 alongwith the applicable fees prescribed in Schedule 3.

2.1.4 Processing of Application for license(1) A license shall, subject to the provisions of these Regulations, be issued by the concerned Licensing

Authority within a period of 60 days from the date of issue of an application ID number as provided in subsection(3) below.

(2) If, upon scrutiny of the application within 15 days from the date of receipt of the application, the concernedLicensing Authority requires any additional information with respect to an application or if the application isincomplete, the Licensing Authority shall inform the applicant in writing, to furnish such additional information orcomplete the application, as the case may be, within 30 days from such notice. In case the applicant fails to furnishthe required information within the stipulated time of 30 days, the application for license shall stand rejected.

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(3) On the receipt of a complete application including the additional information if asked for, the LicensingAuthority shall issue an Application ID number to each applicant that will be referred to in all future correspondencebetween the Licensing Authority and the applicant.

(4) After the issue of Application ID number the Licensing Authority may direct the Food Safety Officer or anyother person or agency specially designated for such functions to inspect the premises in the manner prescribed bythe Food Safety and Standard Authority of India in accordance with these Regulations. Such Inspecting Officer orperson may issue a notice to the applicant, if it deems fit, guiding food business operator on necessary steps to betaken or changes or alteration to be made in the premises in order to ensure general sanitary and hygienic conditionsas specified in Schedule 4. The applicant shall carry out the required steps, changes or alterations and intimate theLicensing Authority within 30 days or such period as may be allowed by the Licensing Authority.

(5) Within a period of 30 days from receipt of an inspection report excluding the time taken by the applicant incomplying with the advice, if any, given in the inspection report and verification thereof, the concerned LicensingAuthority shall consider the application and may either grant license or reject the application.

Provided that before refusing license an applicant shall be given an opportunity of being heard and thereasons for refusal shall be recorded in writing.

(6) The Licensing Authority shall issue a License in Format C under Schedule 2 of these Regulations, a truecopy of which shall be displayed at a prominent place at all times within the premises where the Food BusinessOperator carries on the food business.

2.1.5 Procedure for License in certain local areas(1) A single license may be issued by the Licensing Authority for one or more articles of food and also for

different establishments or premises in the same local area including collection and chilling units run by milkcooperatives or its members.

(2) The Chief Executive Officer of the Food Safety and Standards Authority of India in the capacity of FoodSafety Commissioner may appoint a Designated Officer or Food Safety Officer for Central Government organizationslike Railways, Defense etc., which have a large number of food establishments, to ensure food safety in thoseestablishments and to ensure that all other conditions laid down for running food business under the Act and theseRegulations are complied with. Provided further that the Food Authority may carry out food safety audit of theseestablishments once in a year through its own or accredited agencies.

2.1.6 Commencement of BusinessAn applicant may commence his food business and the concerned licensing Authority shall not deny the

applicant to commence such business if, from the date of making the completed application, a license is not issuedwithin 60 days or the applicant has not received any intimation of inadequacy under Regulation 2.1.4(2) or inspectionreport indicating defects from the concerned Licensing Authority under Regulation 2.1.4(4)

2.1.7 Validity and Renewal of Registration and License(1) A Registration or license granted under these Regulations shall be valid and subsisting, unless otherwise

specified, for a period of 1 to 5 years as chosen by the Food Business Operator, from the date of issue of registrationor license subject to remittance of fee applicable for the period and compliance with all conditions of license.

(2) Any application for the renewal of a registration or license granted under these Regulations shall be madein Form A or B of Schedule 2, as the case may be, not later than 30 days prior to the expiry date indicated in thelicense.

(3) The Registration or License shall continue to be in force till such time that the orders are passed on therenewal application which in no case shall be beyond 30 days from the date of expiry of registration or license.

(4) Any renewal application filed beyond the period mentioned under Regulation 2.1.7 (2) above but before theexpiry date, shall be accompanied by a late fee of Rs 100 per day for each day of delay.

(5) Any Registration or license for which renewal has not been applied for within the period mentioned inRegulation 2.1.7 (2) or 2.1.7 (4) above shall expire and the Food Business Operator shall stop all business activity atthe premises. The Food Business Operator will have to apply for fresh Registration or license as provided inRegulation 2.1.1 and 2.1.3 as the case may be, if it wants to restart the business.

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(6) Food Business Operator having valid certificate of an accredited food safety auditor or from an agencyaccredited by Food Authority or any other organisation notified by food Authority for this purpose will not benormally required to be inspected before renewal of license.

Provided that Designated Officer may order an inspection before renewal if considered necessary for reasonsto be recorded in writing.

2.1.8 Suspension or cancellation of Registration Certificate or license(1) The Registering or Licensing Authority in accordance with the provisions of section 32 of the Act may,

after giving the concerned Food Business Operator a reasonable opportunity of being heard, suspend any registrationor license in respect of all or any of the activities for which the registration/license has been granted under theseRegulations after recording a brief statement of the reasons for such suspension, if there is reason to believe thatthe Food Business Operator has failed to comply with the conditions within the period mentioned in any ImprovementNotice served under Section 32 of the Act. A copy of such statement shall be furnished to the concerned FoodBusiness Operator whose Registration or license has been suspended.

(2) The registering or Licensing Authority, as the case may be, may direct an inspection of the Food BusinessOperator’s premise(s) within a reasonable period which shall not be less than 14 days from the date of order ofsuspension.

(3) In the event that the Registering or Licensing Authority is of the opinion, on a review of the inspectionreport, that the Food Business Operator has still failed to rectify the defects or omissions or comply with theconditions of the improvement notice causing the suspension, such authority may cancel the license/registration ofthe Food Business Operator after giving him an opportunity to show cause as provided under Section 32 (3) of theAct.

(4) Notwithstanding anything contained in these Regulations, the Registering or Licensing Authority maysuspend or cancel any registration or license forthwith in the interest of public health for reasons to be recorded inwriting.

(5) A suspension or cancellation of registration or license under these Regulations shall not entitle the FoodBusiness Operator for any compensation or refund of fee(s) paid in respect of the registration certificate or licenseor renewal thereof.

(6) After a period of 3 months from the date of cancellation under Regulation 2.1.8 (3) above the Food BusinessOperator may make fresh application for Registration or license to the concerned authority if all observations madein the improvement notice have been complied with. .

2.1.9 Modifications, Expansion or Changes in premise(s) after grant of license or registration(1) Food Business Operators shall ensure that the Registering or Licensing Authority always has up-to-date

information on their food business establishments and shall inform the relevant Authority of any modifications oradditions or changes in product category, layout, expansion, closure, or any other material information based onwhich the license was granted and such information shall be conveyed before the changes occur.

Provided that any change that alters the information contained in the license certificate shall require anapproval or endorsement in license prior to start of business with such changes. The Food Business Operator shallsubmit the original license to the Licensing Authority along with a fee equivalent to one year license fee for effectingnecessary changes. The licensing Authority may approve and issue an amended license incorporating such changesin activities within 30 days from the date of receipt of such information. While approving the afore mentionedchanges the concerned registering or Licensing Authority shall take into account the feasibility of carrying on thebusiness and the legal and other relevant aspects of the desired modifications or additions or changes in activitiesand, if required, may order an inspection of the premises before granting the approval.

2.1.10 Mode of payment:All fees and charges payable under these regulations shall be paid vide pay order or demand draft or any onlinemode of payment as may be prescribed in this regard, by the concerned Food Safety Commissioner.

2.1.11 Transfer of registration certificate or License in case of death(1) In the event of death of the holder of a Registration certificate or license, such certificate or license shall

subsist for the benefit of the legal representative or any family member of the deceased or until the expiry of:—

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(a) the period of 90 days from the date of death of the holder of a Registration certificate or license; or

(b) such longer period as the Designated Officer may allow, for reasons to be recorded in writing.

(2) The legal representative or family member of the deceased holder of the registration certificateor license shall apply to the concerned Authority for transfer of such certificate or license in his favour.

(3) The registering or Licensing Authority, as the case may be, may, after making such enquiry asit may deem fit, either approve the transfer of the Registration certificate or license if satisfied that theapplicant is the legal representative, or refuse the request. Provided that the registering or licensingauthority shall not refuse the request without giving the applicant an opportunity of being heard andfor reasons to be recorded in writing.

(4) Upon filing of application for transfer and pending the decision of the authority, the registrationor license shall continue to be in force.

2.1.12 Appeal(1) A Food Business Operator aggrieved by an order of the Registering Authority or Licensing Authority, as

the case may be, under these Regulations may prefer an appeal to the concerned Designated Officer or the FoodSafety Commissioner, as per provisions laid down under Section 31(8) and 32 (4) - (5) of the Act.

2.1.13 Return

(1) Every licensee shall on or before 31st May of each year, submit a return electronically or in physical formas may be prescribed by the concerned Food Safety Commissioner, in ‘Form D-1’ provided in Schedule 2 of theseRegulations to the Licensing Authority in respect of each class of food products handled by him during theprevious financial year.

Provided however that every licensee engaged in manufacturing of milk and/or milk products shall file halfyearly returns for the periods 1st April to 30th September and 1st October to 31st March of every financial year in theform D-2, as provided in Schedule-2 of these regulations. Such returns will be filed within a month from the end ofthe period.

(2) A separate return shall be filed for every license issued under the Regulations, irrespective of whether thesame Food Business Operator holds more than one license.

(3) Any delay in filing return beyond 31st May of each year shall attract a penalty of Rs 100 per day of delay.

2.1.14 Food Business Operator to be bound by directions or order(1) Every Food Business Operator to whom any direction or order is issued in pursuance of any provisions of

this regulation shall be bound to comply with such directions or regulation and any failure on the part of the FoodBusiness Operator to comply with such direction or order shall be deemed to be contravention of the provisions ofthese Regulations and will attract legal action under the provisions of the Act.

(2) Guarantee Every manufacturer, distributor or dealer selling an article of food to a vendor shall give eitherseparately or in the bill, cash memo, or label a warranty in Form E. (Refer Form A for form of Guarantee)

2.1.15 Power of State/UT governments to constitute advisory committeeThe state/UT Governments, may, if required designate an existing advisory committee at panchayat/district/

state level or where such a committee does not exist, constitute an advisory committee to assist, aid or advise onany matter concerning food safety.

2.1.16: Jurisdiction of Designated officerThe Commissioner of Food Safety shall, by an order, appoint the Designated officer, who shall not be below

the rank of a Sub- Divisional Officer, to be in-charge of food safety administration for each district as defined underregulation 1.2.1 (2)

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SCHEDULE 1[See Regulation 2.1.2 (3)]

List of food business falling under the purview of Central Licensing AuthorityI. Dairy units including milk chilling units equipped to handle or process more than 50,000 litres of liquid milk/day or

2500 MT of milk solid per annum.II. Vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries

including oil expeller unit having installed capacity more than 2 MT per day.III. All slaughter houses equipped to slaughter more than 50 large animals or 150 or more small animals including sheep

and goats or 1000 or more poultry birds per day.IV. Meat processing units equipped to handle or process more than 500 kg of meat per day or 150 MT per annum.V. All food processing units other than mentioned under (I) to (IV) including relabellers and repackers having installed

capacity more than 2 MT/day except grains, cereals and pulses milling units.VI. 100 % Export Oriented Units.

VII. All Importers importing food items including food ingredients and additives for commercial use.VIII. All food business operators manufacturing any article of food containing ingredients or substances or using

technologies or processes or combination thereof whose safety has not been established through these regulationsor which do not have a history of safe use or food containing ingredients which are being introduced for the firsttime into the country.

IX. Food Business Operator operating in two or more states.X. Food catering services in establishments and units under Central government Agencies like Railways, Air and

airport, Seaport, Defence etc.

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SCHEDULE 2[See Regulation 2.1.1 and Regulation 2.1.7]

Form ‘A’Application for Registration / Renewal of Registration under Food Safety and Standards Act, 2006

Kind of business:

� Permanent/Temporary Stall holder� Hawker (Itinerant / Mobile food vendor))

� Home based canteens/dabba wallas� Petty Retailer of snacks/tea shops� Manufacturer/Processor� Re Packer� Food stalls/arrangements in Religious gatherings, fairs etc� Milk producers (who are not member of dairy co operative society)/ milk vendor� Dhaba� Fish/meat/poultry shop/seller� Other(s), please specify:________

(a) Name of the Applicant/Company: _______________________________________________________________(b) Designation

� Individual� Partner� Proprietor� Secretary of dairy co-operative society.� Others (Please specify)

(c) Proof of Identity of applicant: __________________________________________________________________[Note: Please submit a copy of photo ID like Driving License, Passport, Ration Card or Election ID card]

(d) Correspondence address: ______________________________________________________________________________________________________________________________________________________________

Tel No:____________Mobile No.:____________Fax No.:___________Email:________________________[Note: In case the number(s) are a PP or common number(s), please specify the name of the contact person as well]

(e) Area or Location where food business is to be conducted/Address of the premises: _______________________________________________________________________________________________________________

(f) Description of the food items proposed to be Manufactured or sold:

S.No. Name of Food category Quantity in Kg per day or M.T. per annum

Please attach separate sheet if required

Photograph ofthe Applicant

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(g) Total Annual turnover from the food business, if existing, alongwith any supporting document(s) showing proof ofincome (*In case of renewal): __________________________________________________________________

_________________________________________________________________________________________(h) In case of new business - intended date of start: ___________________________________________________(i) In case of seasonal business, state the opening and closing period of the year:_______(j) Source of water supply:

Public supply Private supply Any other source(k) Whether any electric power is used in manufacture of the food items:

� Yes� NoIf yes, please state the exact HP used or sanctioned Electricity load: ___________________________________

(l) I/We have forwarded a sum of Rs………towards registration fees according to the provision of the Food Safety andStandards (Licensing and Registration) Regulations, 2011 vide:� Demand Draft no. (payable to ____________________)� Cash

(Signature of the Applicant)Form ‘B’

[See Regulation 2.1.2, Regulation 2.1.3 and Regulation2.1.7]Application for License / Renewal of license under Food Safety and Standards Act, 2006

Kind of business (Please tick more than one, if applicable):� Manufacturing/Processing including sorting, grading etc.� Milk Collection/chilling� Slaughter House� Solvent extracting unit� Solvent extracting plant equipped with pre cleaning of oil seeds or pre expelling of oil.� Solvent extracting and oil refining plant.� Packaging� Relabeling (manufactured by third party under own packing and labeling)� Importing� Storage/Warehouse/Cold Storage� Retail Trade� Wholesale Trade� Distributor/Supplier� Transporter of food� Catering� Dhabha or any other food vending establishment� Club /canteen� Hotel� Restaurant� Other(s), please specify:_____________________

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1. Name of the Company/Organization: ____________________________________________________________2. Registered Office Address: ____________________________________________________________________3. Address of Premise for which license is being applied ______________________________________________

_________________________________________________________________________________________4. Name and/or designation, qualification and address of technically qualified person in charge of operations as

required under Regulation …..Name:Qualification:Address:Telephone Number(s):Mobile no:Email:Photo Identity card no and expiry date

5. Name and/or designation, address and contact details of person responsible for complying with conditions oflicense (if different from 4 Above):

Name:Address:Telephone Number(s):Mobile noEmail:Photo Identity card no and expiry date6. Correspondence address (if different from 3 above)

_________________________________________________________________________________________7. TelNo.:____________ Mobile No.:______________

Fax No:_______________ Email:___________________8. Food items proposed to be manufactured:

S.No. Name of Food Item Quantity in Kg per day or M.T. per annum

If required attach separate sheetIf already having valid license- mention annual quantity of each food category manufactured during last three years

9. Installed Capacity food product wise (per day)_____________________________________10. For Dairy units

(i) Location and installed capacity of Milk Chilling Centers (MCC) / Bulk Milk Cooling Centers (BMCs)/ MilkProcessing Unit/ Milk Packaging Unit in litres owned or managed by the applicant.

S.No. Name of Food Item Quantity in Kg per day or M.T. per annum

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If required attach separate sheet(ii) Average Quantity of milk per day to be used/handled in

a. in lean season___________________________b. in flush season__________________________

(iii) Milk products to be manufactured and their manufacturing capacity (tones/year)1)………………2)………………3)………………

11. For Solvent -Extracted Oil, De oiled meal and Edible Flour:(i) Details of proposed business

Name of From Solvent -Extracted Oil, De oiled meal and Edible Flour Vegetable OilOil bearing seedmaterial or nut or

cake

Crude Neutralized Neutralized Refined De oiled Edible Flour& Bleached meal

If already having valid license- mention annual quantity of each product manufactured during last three yearsii) Name and address of factory or factories used by the miller or solvent extractor for processing oil bearing

material produced or procured by him or for refining solvent extracted Oil produced by him.____________________________________________________________________________________________________________________________________________________12. Sanctioned electricity load or HP to be used _________________________________13. Whether unit is equipped with an analytical laboratory ______________________________

If yes the details thereof:_______________________________________________________14. In case of renewal or transfer of license granted under other laws as per proviso to Regulation 5(1) - period for which

license required ( 1 to 5 years) ____________15. I/We have forwarded a sum of Rs.___________ towards License fees according to the provision of the Food Safety

and Standards Regulations, 2011 vide:

Demand Draft no (payable to ……………….)

(Signature of the applicant/authorized signatory)

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Annexure I.Declaration

I, Mr./Ms./Mrs. _________________ S/o / D/o Mr. ___________________,R/o ________________________do hereby solemnly affirm and declare that all information and particulars furnished here by me are true and correct to thebest of my knowledge. I further declare that the food business conducted or proposed to be conducted by/through meconforms/shall conform to the Food Safety and Standards Act, Regulations/ Bye-laws enacted there under, and specificallyto the Guidelines on Hygiene and Sanitary Practices provided under Schedule 4 of the Registration and LicensingRegulations published by the Food Safety and Standards Authority of India or any person authorized on its behalf fromtime to time.

Dated:(Signature)

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Annexure-2Documents to be enclosed for new application for license to State/Central Licensing Authority

1. Form-B duly completed and signed (in duplicate) by the proprietor/ partner or the authorised signatory2. Blueprint/layout plan of the processing unit showing the dimensions in metres/square metres and operation-wise

area allocation.3. List of Directors with full address and contact details4. Name and List of Equipments and Machinery along with the number, installed capacity and horse power used.5. Photo I.D and address proof issued by Government authority of Proprietor/Partner/Director(s)/Authorised Signatory.6. List of food category desired to be manufactured. ( In case of manufacturers).7. Authority letter with name and address of responsible person nominated by the manufacturer along with alternative

responsible person indicating the powers vested with them viz assisting the officers in inspections, collection ofsamples, packing & dispatch.

8. Analysis report (Chemical & Bacteriological) of water to be used as ingredient in food from a recognized/ publichealth laboratory to confirm the portability indicating the name of authorized representative of Lab who collectedthe sample and date of collecting sample

9. Proof of possession of premises. (Sale deed/ Rent agreement/ Electricity bill, etc.)10. Partnership Deed/Affidavit/Memorandum & Articles of Association towards the constitution of the firm.11. Copy of certificate obtained under Coop Act - 1861/Multi State Coop Act - 2002 in case of Cooperatives.12. NOC from manufacturer in case of Re-labellers13. Food Safety Management System plan or certificate if any,14. Source of milk or procurement plan for milk including location of milk collection centres etc in case of Milk and Milk

Products processing units.15. Source of raw material for meat and meat processing plants.16. Pesticide residues report of water to be used as ingredient in case of units manufacturing Packaged drinking water,

packaged Mineral water and/or carbonated water from a recognised/ public health laboratory indicating the name ofauthorised representative of Lab who collected the sample and date of collecting sample, including source of rawwater and treatment plan.

17. Recall plan wherever applicable, with details on whom the product is distributed.18. NOCs from Municipality or local body and from State Pollution Control Board except in case of notified industrial

area.Documents to be included for renewal or transfer of license given under other existing laws prior to these Regulations1. Any change in documents or information provided during grant of previous license.2. Certificate or Plan of Food Safety Management System being adopted (for units under Central Licensing it has to be

a certificate from accredited agencies).3. List of workers with their medical fitness certificates.4. Name, qualification and details of technical personnel in charge of operation.

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Annexure 3Conditions of License

All Food Business Operators shall ensure that the following conditions are complied with at all times during the course ofits food business.Food Business Operators shall:1. Display a true copy of the license granted in Form C shall at all times at a prominent place in the premises.2. Give necessary access to Licensing Authorities or their authorised personnel to the premises3. Inform Authorities about any change or modifications in activities /content of license.4. Employ at least one technical person to supervise the production process. The person supervising the production

process shall possess at least a degree in Science with Chemistry/Bio Chemistry/Food and Nutrition/ Microbiologyor a degree or diploma in food technology/ Dairy technology/ dairy microbiology/ dairy chemistry/ dairy engineering/oil technology /veterinary science /hotel management & catering technology or any degree or diploma in any otherdiscipline related to the specific requirements of the business from a recognized university or institute or equivalent.

5. Furnish periodic annual return (1st April to 31st March), within upto 31st May of each year. For collection/ handling/manufacturing of Milk and Milk Products half yearly returns also to be furnished as specified (1st April to31st September before 30th November and 1st October to 31st March).

6. Ensure that no product other than the product indicated in the license/ registration is produced in the unit.7. Maintain factory's sanitary and hygienic standards and worker's Hygiene as specified in the Schedule - 4 according

to the category of food business.8. Maintain daily records of production, raw materials utilization and sales separately.9. Ensure that the source and standards of raw material used are of optimum quality.10. Food Business Operator shall not manufacture, store or expose for sale or permit the sale of any article of food in any

premises not effectively separated to the satisfaction of the licensing authority from any privy, urinal, sullage, drainor place of storage of foul and waste matter.

11. Ensure Clean-In-Place systems (wherever necessary) for regular cleaning of the machine & equipments.12. Ensure testing of relevant chemical and/or microbiological contaminants in food products in accordance with these

regulations as frequently as required on the basis of historical data and risk assessment to ensure production anddelivery of safe food through own or NABL accredited /FSSA notified labs at least once in six months.

13. Ensure that as much as possible the required temperature shall be maintained throughout the supply chain from theplace of procurement or sourcing till it reaches the end consumer including chilling, transportation, storage etc.

14. The manufacturer/importer/distributor shall buy and sell food products only from, or to, licensed/registered vendorsand maintain record thereof.

Other conditions1. Proprietors of hotels, restaurants and other food stalls who sell or expose for sale savouries, sweets or other articles

of food shall put up a notice board containing separate lists of the articles which have been cooked in ghee, edibleoil, vanaspati and other fats for the information of the intending purchasers.

2. Food Business Operator selling cooked or prepared food shall display a notice board containing the nature ofarticles being exposed for sale

3. Every manufacturer [including ghani operator] or wholesale dealer in butter, ghee, vanaspati, edible oils, Solventextracted oil, de oiled meal, edible flour and any other fats shall maintain a register showing the quantity ofmanufactured, received or sold, nature of oil seed used and quantity of de-oiled meal and edible flour used etc. asapplicable and the destination of each consignment of the substances sent out from his factory or place of business,and shall present such register for inspection whenever required to do so by the Licensing Authority.

4. No producer or manufacturer of vegetable oil, edible oil and their products shall be eligible for license under this Act,unless he has own laboratory facility for analytical testing of samples.

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5. Every sale or movement of stocks of solvent-extracted oil, 'semi refined' or 'raw grade I', edible groundnut flour oredible coconut flour, or both by the producer shall be a sale or movement of stocks directly to a registered user andnot to any other person, and no such sale or movement shall be effected through any third party.

6. Every quantity of solvent-extracted oil, edible groundnut flour or edible coconut flour, or both purchased by aregistered user shall be used by him in his own factory entirely for the purpose intended and shall not be re-sold orotherwise transferred to any other person:Provided that nothing in this sub-clause shall apply to the sale or movement of the following:—

(i) karanjia oil;(ii) kusum oil;(iii) mahua oil;(iv) neem oil;(v) (vi) tamarind seed oil.

(vii) edible groundnut flour bearing the I.S.I.Certification Mark(viii) edible coconut flour bearing the I.S.I.Certification Mark

7. No Food Business Operator shall sell or distribute or offer for sale or dispatch or deliver to any person for purposeof sale any edible oil which is not packed, marked and labelled in the manner specified in the regulations unlessspecifically exempted from this condition vide notification in the official Gazette issued in the public interest byFood Safety Commissioners in specific circumstances and for a specific period and for reasons to be recorded inwriting.

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80 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

FORM 'C' License Format

(See Regulation 2.1.4 (6))Government of India

Food Safety and Standards Authority of India

License under FSS Act, 2006License No _________________1. Name and Registered Office address of licensee ___________________________________2. Address of authorized premises ________________________________________________3. Kind of Business _______________________________________________________4. For dairy business details of location with address and capacity of Milk Chilling Centers (MCC) / Bulk Milk Cooling

Centers (BMCs)/Milk Processing Unit/ Milk Packaging Unit owned by the holder of licensee/RC5. Category of License:

This license is granted under and is subject to the provisions of FSS Act, 2006 all of which must be complied with bythe licensee.

Place: Date:

Stamp and signature of Designated OfficerFood Safety and Standards Authority of IndiaValidation and Renewal

Renewal Period of License Items of Food products with capacities Installed/ Signature ofDate validity fee paid authorized to Manufacture/ Re-pack/Re-label handling Capacity Designated Officer

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'FORM D-1'Annual Return

(For business other than Milk and Milk products)(See Regulation 2.1.13)

1. Name and address of Licensee:-2. Address of the authorized premises for the manufacturing / Re-Packing / Re-Labelling of food products:3. License No. ..............................4. Statement showing quantities of food products manufactured/handled/imported and exported in Tonnes

Name of the food Size of can / Quantity Sale price per Value Quantity Name of the Rate per Value Remarksproduct manufactured/ bottle/any other in MT Kg or per unit exported/ country or Kg orhandled/imported/ package (like of packing imported port of per unitexported. PP) or bulk in Kg Export of packing

package C.I.F. / F.O.B.

1 2 3 4. 5 6 7 8 9 10

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82 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

'FORM D-2'(See Regulation 2.1.13)

Half Yearly Return for Milk and Milk ProductsFor the period ending

a) 1st April to 30th Septemberb) 1st October to 31 March

1. Name and address of Licensee:-2. Address of the authorized premises for the manufacturing milk and milk products:3. License No. .............................. date of issue/validity...............................................4. Procurement

Type of milk Total Qty Total fat Average Total SNF Price Price PriceMT MT content Rs / kg Rs/kg Rs/kg

MT of milk of fat of SNF

1 2 3 4 5 6 7 8Fat% SNF%

a b

A) OwnSources

Cow

Buffalo

Mixed

B) Milksuppliedby otherdairies

Cow

Buffalo

Mixed

Total A+B

5. Purchase of Milk Products

Name of Milk Source of Total quantity Average Average Quantity used Closing balanceProducts purchase purchased Fat % SNF% (MT)* (MT)*

(MT)*

1. SMP

2. WMP

3. Butter Oil

4. White Butter

*Metric Tones

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6. Reconstitution

Utilized for making liquid milk or Whole milk Skimmed milk Butter oil Whitemilk products powder powder (MT)* butter

(MT)* (MT)* (MT)*

All liquid milks for sale

� In lean season (Apr-Sep)

� In flush season (Oct-Mar)

Other milk products

� In lean season (Apr-Sep)

� In flush season (Oct-Mar)

Sub Total

Grand Total

7. Details of Milk products Manufactured, Sold and Stock position.

Product Name Opening stock Production of Milk Average Sales of milk Closing stock(Please list out (MT) and milk products products (MT)the name of (MT)all productsmentionedbelow inthis form) Fat% SNF%1 2 3 4 5 6

Total

8. Conversion of Milk into Milk Products outsourced to other dairies

Type of milk Quantity (TLPD)* Average Fat % Average SNF % Name of converted Quantityproducts (MT)

Cow Milk

Buffalo Milk

Mixed Milk

Concentrated Milk

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84 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

9. Milk Marketing

Type of Milk Quantity sold Average Fat % Average SNF% Consumer*(TLPD) price Rs

per litre

a) Milk sold in Retail

Sub total A

b) Milk sold I bulkto other dairies

Sub total B

Grand Total A+B

*TLPD Thousand liters per day

10. Statement showing quantities of milk products manufactured and exported in Tonnes with their sale value duringthe period ………….

Name of Size of Qty. in Avg.fat/ Sale Value Qty Name of Rate per Value in Remarksthe milk the can/ M T SNF for Price/kg in Rs. exported/ the kg or / Rs.products bottle/any milk or per imported country unit of

other products unit of in KG or port packingpackage (%) packing of export C.I.F/(like PP) Rs FOBor bulk Rs.package.

1 2 3 4 a 4 b 5 6 7 8 9 10 11

Date:Signature of the Licensee

A register detailing the above information shall be maintained by each licensee for inspections. 'Name of Milk Products required to be listed in table 8 coloumn no. 1.

Cream VoghurtWhite butter Butter milkTable butter LassiButter oil PaeerGhee KhoaSkimmed milk powder Khoa sweetsWhole milk powder Flavored milk pasteurizedDairy whitener Flavoured milk sterilizedInfant Milk Food UHT-MILKInfant formula Ice creamMalted milk food CaseinDahi/curd lactorseShrikhand/Amarkhand Whey powderButter milk powder Any other milk products as lowed in licenseCondesned milk

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FORM EForm of Guarantee

(Refer Regulation 2.1.14(2))Invoice No. _____ Place:________From: _________ Date:_________To: _________

Date of sale Nature and quality of article/brand name, if any Batch No or Code No. Quantity Price

1 2 3 4 5

I/We hereby certify that food/foods mentioned in this invoice is/are warranted to be of the nature aqnd quality which it/these purports/purported to be.

Signature of the manufacturer/Distributor/DealerName and address ofManufacturer/Packer(in case of packed article)License No. (wherever applicable)

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86 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

SCHEDULE - 3(See Regulation 2.1.3)

FEE FOR GRANT/ RENEWAL OF LICENSEREGISTRATION / LICENSE FEE PER ANNUM IN RUPEES

1. Fees for Registration Rs 1002. Fees for License issued by Central

Licensing Authority: Rs 75003. Fees for License issued by State Licensing Authority:

1. Manufacturer /Miller(i) Above 1MT per day Production or 10,001 to 50,000 LPD of milk or

501 to 2500 MT of milk solids per annum Rs. 5000/—(ii) Below 1 MT of Production or 501 to 10,000 LPD of milk or 2.5 MT to 500 MT

of milk solids per annum Rs.3000/—2. Hotels -3 Star and above Rs. 5000/—

3. All Food Service providers including restaurants/boarding houses, clubs etc. serving food,Canteens (Schools, Colleges, Office, Institutions), Caterers, Banquet halls with food cateringarrangements, food vendors like dabba wallas etc Rs. 2000/—

4. Any other Food Business Operator Rs. 2000/—The fees paid by any applicant for a license shall not be refundable under any circumstances.

Issue of Duplicate registration or License(1) Where a registration certificate or license is lost, destroyed, torn, defaced or mutilated, the applicant may

apply for a duplicate copy of the registration certificate or license during the validity period, accompaniedwith a fee amounting to 10% of the applicable License fee.

(2) On receipt of such an application, the Licensing Authority shall grant a duplicate copy of the registrationcertificate or license, as the case may be to the applicant with the word "Duplicate" appearing prominentlythereon.

Mode of PaymentThe payment shall be made by the Food Business Operator through Bank draft or online transfer or treasury chalan or anyother suitable means as specified by the Licensing Authority.

Schedule 4(See Regulation 2.1.2)

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 aperishable commodity susceptible to contamination and adulteration; - and that - basic sanitary and hygienic conditionsare 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 businessoperator whether holder of registration certificate or a license as per the norms laid down in these regulations and thepersons handling them should conform to the sanitary and hygienic requirement, food safety measures and otherstandards as specified below. It shall also be deemed to be the responsibility of the food business operator to ensureadherence to necessary requirements.

These are the basic - compulsory requirements for ensuring safety of the food manufactured in any premise and FBOsshall continuously try to improve the sanitary and hygienic conditions at the premises with a goal of attaining IndiaHACCP standards within a - previously determined period.

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Part I - General Hygienic and Sanitary practices to be followed by Petty Food Business Operators applying forRegistration

(See Regulation 2.1.1(2))In case inspection of the units is directed by the Registering or Licensing Authority, the inspection should confirm

that the following measures are adopted by the unit as far as possible: SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD MANUFACTURER/ PROCESSOR/HANDLER

The place where food is manufactured, processed or handled shall comply with the following requirements:1. The premises shall be located in a sanitary place and free from filthy surroundings and shall maintain overall

hygienic environment. All new units shall set up away from environmentally polluted areas.2. The premises to conduct food business for manufacturing should have adequate space for manufacturing

and storage to maintain overall hygienic environment.3. The premises shall be clean, adequately lighted and ventilated and sufficient free space for movement.4. Floors, Ceilings and walls must be maintained in a sound condition. They should be smooth and easy to clean

with no flaking paint or plaster.5. The floor and skirted walls shall be washed as per requirement with an effective disinfectant the premises shall

be kept free from all insects. No spraying shall be done during the conduct of business, but instead fly swats/flaps should be used to kill spray flies getting into the premises. Windows, doors and other openings shall befitted with net or screen, as appropriate to make the premise insect free The water used in the manufacturingshall be potable and if required chemical and bacteriological examination of the water shall be done at regularintervals at any recognized laboratory.

6. Continuous supply of potable water shall be ensured in the premises. In case of intermittent water supply,adequate storage arrangement for water used in food or washing shall be made.

7. Equipment and machinery when employed shall be of such design which will permit easy cleaning.Arrangements for cleaning of containers, tables, working parts of machinery, etc. shall be provided.

8. No vessel, container or other equipment, the use of which is likely to cause metallic contamination injuriousto health shall be employed in the preparation, packing or storage of food. (Copper or brass vessels shall haveproper lining).

9. All equipments shall be kept clean, washed, dried and stacked at the close of business to ensure freedom fromgrowth of mould/ fungi and infestation.

10. All equipments shall be placed well away from the walls to allow proper inspection.11. There should be efficient drainage system and there shall be adequate provisions for disposal of refuse.12. The workers working in processing and preparation shall use clean aprons, hand gloves, and head wears.13. Persons suffering from infectious diseases shall not be permitted to work. Any cuts or wounds shall remain

covered at all time and the person should not be allowed to come in direct contact with food.14. All food handlers shall keep their finger nails trimmed, clean and wash their hands with soap, or detergent and

water before commencing work and every time after using toilet. Scratching of body parts, hair shall beavoided during food handling processes.

15. All food handlers should avoid wearing, false nails or other items or loose jewellery that might fall into foodand also avoid touching their face or hair.

16. Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially whilehandling food.

17. All articles that are stored or are intended for sale shall be fit for consumption and have proper cover to avoidcontamination.

18. The vehicles used to transport foods must be maintained in good repair and kept clean.19. Foods while in transport in packaged form or in containers shall maintain the required temperature.20. Insecticides / disinfectants shall be kept and stored separately and `away from food manufacturing / storing/

handling areas.

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88 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

A. SANITARY AND HYGIENIC REQUIREMENTS FOR STREET FOOD VENDORS AND UNITS OTHER THANMANUFACTURING/PROCESSING1. Potential sources of contamination like rubbish, waste water, toilet facilities, open drains and stray animals

shall be avoided.2. The surfaces of the Vending carts which come in contact with food or food storage utensils shall be built of

solid, rust/ corrosion resistant materials and kept in clean and good condition They shall be protected fromsun, wind and dust. When not in use, food vending vans shall be kept in clean place and properly protected.

3. Rubbish bin with cover shall be provided by food stall or vending cart owners for any waste generated in theprocess of serving and eating by consumers.

4. Working surfaces of vending carts shall be clean, hygienic, impermeable and easy to clean (like stainlesssteel), and placed at least 60 to 70 cm. from above ground.

5. Sale points, tables, awnings, benches and boxes, cupboards, glass cases, etc. shall be clean and tidy.6. Cooking utensils and crockery shall be clean and in good condition. It should not be broken/ chipped.7. All containers shall be kept clean, washed and dried at the close of business to ensure that there is no growth

of mould/ fungi and infestation.8. Water used for cleaning, washing and preparing food shall be potable in nature.9. Transporting of drinking water (treated water like bottled water, boiled/ filtered water through water purifier

etc.) shall be in properly covered and protected containers and it shall be stored in clean and coveredcontainers in a protected area away from dust and filth.

10. Cooking, storage and serving shall not be done in utensils of, cadmium, lead, non food grade plastic and othertoxic materials.

11. Utensils shall be cleaned of debris, rinsed, scrubbed with detergent and washed under running tap water afterevery operation. Wiping of utensils shall be done with clean cloth. Separate cloths shall be used for wipinghands and for clearing surfaces, cloth used for floor cleaning will not be used for cleaning surfaces of tablesand working areas and for wiping utensils Person cooking, handling or serving food should use hand glovesand aprons, where necessary. He shall wear head gear and cover his mouth always while at work.

12. Removing dust or crumb from plates or utensils shall be done by using cloth or wiper into dustbin.13. The person suffering from infectious disease shall not be permitted to work.14. All food handlers shall remain clean, wear washed clothes and keep their finger nails trimmed, clean and wash

their hands with soap/ detergent and water before commencing work and every time after touching food orusing toilet.

15. All food handlers should avoid wearing loose items that might fall into food and also avoid touching orscratching their face, head or hair.

16. All articles that are stored or intended for sale shall have proper cover to avoid contamination. Food shouldbe stored only in food grade plastic containers as steel containers to prevent leaking.

17. Eating, chewing, smoking, , spitting and nose blowing shall be prohibited within the premises.18. Foods shall be prepared or cooked as per the day's requirement to avoid left over which might be used in the

next day without ascertaining its safety for consumption or use in food. Consumables left over shall be keptin the refrigerator immediately after their intended use.

19. Adequate number of racks shall be provided for storage of articles of food, with clear identity of eachcommodity. Proper compartment for each class shall also be provided wherever possible so that there is nocross contamination.

20. Rubbish or garbage bin shall be with a tight cover and shall be cleaned everyday by transferring contents intodesignated locations.

21. Vegetarian and non-vegetarian items should be segregated.22. Fridge should be cleaned at least once a week to remove stains, ice particles and food particles. The temperature

in the fridge should be in the range of 4°C - 6°C.23. The location of the vending unit should be in a place approved by the local authorities and not blocking traffic

or pedestrians or near unhygienic locations.

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Part-II(See Regulation 2.1.1(4))

General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying forLicense

The establishment in which food is being handled, processed, manufactured, packed, stored, and distributed by thefood business operator and the persons handling them should conform to the sanitary and hygienic requirement, foodsafety measures and other standards as specified below. It shall also be deemed to be the responsibility of the foodbusiness operator to ensure adherence to necessary requirements.

In addition to the requirements specified below, the food business operator shall identify steps in the activities offood business, which are critical to ensure food safety, and ensure that safety procedures are identified, implemented,maintained and reviewed periodically.

1 LOCATION AND SURROUNDINGS1.1 Food Establishment shall ideally be located away from environmental pollution and industrial activities that

produce disagreeable or obnoxious odour, fumes, excessive soot, dust, smoke, chemical or biological emissions andpollutants, and which pose a threat of contaminating food areas that are prone to infestations of pests or where wastes,either solid or liquid, cannot be removed effectively.

1.2 In case there are hazards of other environment polluting industry located nearby, appropriate measures shouldbe taken to protect the manufacturing area from any potential contamination.

1.3 The manufacturing premise should not have direct access to any residential area.

2 LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISESAs far as possible, the layout of the food establishment shall be such that food preparation / manufacturing

processes are not amenable to cross-contamination from other pre and post manufacturing operations like goods receiving,pre-processing (viz. packaging, washing / portioning of ready-to-eat food etc).

2.1Floors, ceilings and walls must be maintained in a sound condition to minimize the accumulation of dirt,condensation and growth of undesirable moulds. They should be made of impervious material and should be smooth andeasy to clean with no flaking paint or plaster.

2.2Doors shall also be made of smooth and non-absorbent surfaces so that they are easy to clean and wherevernecessary, disinfect.

2.3The floor of food processing / food service area shall have adequate and proper drainage and shall be easy toclean and where necessary, disinfect. Floors shall be sloped appropriately to facilitate drainage and the drainage shallflow in a direction opposite to the direction of food preparation / manufacturing process flow.

2.4Adequate control measures should be in place to prevent insects and rodents from entering the processing areafrom drains.

2.5Windows, doors & all other openings to outside environment shall be well screened with wire-mesh or insect-proof screen as applicable to protect the premise from fly and other insects / pests / animals & the doors be fitted withautomatic closing springs. The mesh or the screen should be of such type which can be easily removed for cleaning.

2.6No person shall manufacture, store or expose for sale or permit the sale of any article of food in any premises noteffectively separated to the satisfaction of the licensing authority from any privy, urinal, sullage, drain or place of storageof foul and waste matter.

3 EQUIPMENT & CONTAINERS3.1Equipment and containers that come in contact with food and used for food handling, storage, preparation,

processing, packaging and serving shall be made of corrosion free materials which do not impart any toxicity to the foodmaterial and should be easy to clean and /or disinfect (other than disposable single use types).

3.2Equipment and utensils used in the preparation of food shall be kept at all times in good order and repair and ina clean and sanitary condition. Such utensil or container shall not be used for any other purpose.

3.3 Every utensil or container containing any food or ingredient of food intended for sale shall at all times be eitherprovided with a properly fitted cover/lid or with a clean gauze net or other material of texture sufficiently fine to protect thefood completely from dust, dirt and flies and other insects.

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90 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

3.4 No utensil or container used for the manufacture or preparation of or containing any food or ingredient of foodintended for sale shall be kept in any place in which such utensil or container is likely by reason of impure air or dust or anyoffensive, noxious or deleterious gas or substance or any noxious or injurious emanations, exhalation, or effluvium, to becontaminated and thereby render the food noxious.

3.5 Equipment shall be so located, designed and fabricated that it permits necessary maintenance and cleaningfunctions as per its intended use and facilitates good hygiene practices inside the premise including monitoring and audit.

3.6Appropriate facilities for the cleaning and disinfecting of equipments and instruments and wherever possiblecleaning in place (CIP) system shall be adopted.

3.7Equipment and containers for waste, by-products and inedible or dangerous substances, shall be specificallyidentifiable and suitably constructed.

3.8Containers used to hold cleaning chemicals and other dangerous substances shall be identified and storedseparately to prevent malicious or accidental contamination of food.

3.9 If required, a waste water disposal system / effluent treatment plant shall be put in place.3.10 All items, fittings and equipments that touch or come in contact with food must be:

� kept in good condition in a way that enables them to be kept clean and wherever necessary, to bedisinfected.

� Chipped enameled containers will not be used. Stainless steel /aluminum / glass containers, mugs,jugs, trays etc. suitable for cooking and storing shall be used. Brass utensils shall be frequently provided withlining.

4 FACILITIES

4.1 Water supply4.1.1 Only potable water, with appropriate facilities for its storage and distribution shall be used as an

ingredient in processing and cooking.4.1.2 Water used for food handling, washing, should be of such quality that it does not introduce any hazard

or contamination to render the finished food article unsafe.4.1.3 Water storage tanks shall be cleaned periodically and records of the same shall be maintained in a

register.4.1.4 Non potable water can be used provided it is intended only for cleaning of equipment not coming in

contact with food, which does not come into contact with food steam production, fire fighting & refrigerationequipment and provided that pipes installed for this purpose preclude the use of this water for other purposes andpresent no direct or indirect risk of contamination of the raw material, dairy products or food products so processed,packed & kept in the premise.

4.1.5 Non potable water pipes shall be clearly distinguished from those in use for potable water.

4.2 For Cleaning Utensils / EquipmentsAdequate facilities for cleaning, disinfecting of utensils and equipments shall be provided. The facilities must

have an adequate supply of hot and cold water if required.

4.3 Washing of Raw materialsAdequate facilities for washing of raw food should be provided. Every sink (or other facilities) for washing

food must have an adequate supply of hot and/or cold water. These facilities must be kept clean and, wherenecessary, disinfected. Preferably, sinks which are used for washing raw foods shall be kept separate and thatshould not be used for washing utensils or any other purposes.

4.4 Ice and SteamIce and steam used in direct contact with food shall be made from potable water and shall comply with

requirements specified under 4.1.1. Ice and steam shall be produced, handled and stored in such a manner that nocontamination can happen

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4.5 Drainage and waste disposal4.5.1 Food waste and other waste materials shall be removed periodically from the place where food is being

handled or cooked or manufactured to avoid building up. A refuse bin of adequate size with a proper coverpreferably one which need not be touched for opening shall be provided in the premises for collection of wastematerial. This shall be emptied and washed daily with a disinfectant and dried before next use.

4.5.2 The disposal of sewage and effluents (solid, liquid and gas) shall be in conformity with requirements ofFactory / Environment Pollution Control Board. Adequate drainage, waste disposal systems and facilities shall beprovided and they shall be designed and constructed in such manner so that the risk of contaminating food or thepotable water supply is eliminated.

4.5.3 Waste storage shall be located in such manner that it does not contaminate the food process, storageareas, the environment inside and outside the food establishment and waste shall be kept in covered containers andshall be removed at regular intervals.

4.5.4 Periodic disposal of the refuse / waste should be made compulsory. No waste shall be kept open insidethe premise and shall be disposed of in an appropriate manner as per local rules and regulations including those forplastics and other non environment friendly materials.

4.6 Personnel facilities and toilets4.6.1 Personnel facilities shall include those for proper washing and drying of hands before touching food

materials including wash basins and a supply of hot and /or cold water as appropriate; separate lavatories, ofappropriate hygienic design, for males and females separately; and changing facilities for personnel and suchfacilities shall be suitably located so that they do not open directly into food processing, handling or storage areas.

4.6.2 Number of toilets should be adequate depending on the number of employees (male /female) in theestablishment and they should be made aware of the cleanliness requirement while handling food.

4.6.3 Rest and refreshments rooms shall be separate from food process and service areas and these areas shallnot lead directly to food production, service and storage areas.

4.6.4 A display board mentioning do's & don'ts for the workers shall be put up inside at a prominent place inthe premise in English or in local language for everyone's understanding.

4.7 Air quality and ventilationVentilation systems natural and /or mechanical including air filters, exhaust fans, wherever required, shall be

designed and constructed so that air does not flow from contaminated areas to clean areas.

4.8 LightingNatural or artificial lighting shall be provided to the food establishment, to enable the employees/workers to

operate in a hygienic manner. Lighting fixtures must wherever appropriate, be protected to ensure that food is notcontaminated by breakages of electrical fittings.

5 FOOD OPERATIONS AND CONTROLS

5.1 Procurement of raw materials5.1.1 No raw material or ingredient thereof shall be accepted by an establishment if it is known to contain

parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic items, decomposed or extraneoussubstances, which would not be reduced to an acceptable level by normal sorting and/or processing.

5.1.2 All raw materials, food additives and ingredients, wherever applicable, shall conform to all the Regulationsand standards laid down under the Act.

5.1.3 Records of raw materials, food additives and ingredients as well as their source of procurement shall bemaintained in a register for inspection.

5.1.4 All raw materials should be checked & cleaned physically thoroughly.5.1.5 Raw materials should be purchased in quantities that correspond to storage/ preservation capacity.5.1.6 Packaged raw material must be checked for 'expiry date'/ 'best before'/ 'use by' date, packaging integrity

and storage conditions.

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92 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]

5.1.7 Receiving temperature of potentially high risk food should be at or below 5 0C5.1.8 Receiving temperature of frozen food should be -18 0C or below.5.2 Storage of raw materials and food5.2.1 Food storage facilities shall be designed and constructed to enable food to be effectively protected from

contamination during storage; permit adequate maintenance and cleaning, to avoid pest access and accumulation.5.2.2 Cold Storage facility, wherever required, shall be provided to raw, processed / packed food according to

the type and requirement.5.2.3 Segregation shall be provided for the storage of raw, processed, rejected, recalled or returned materials

or products which will be distinguishably marked and secured. Raw materials and food shall be stored in separateareas from printed packaging materials, stationary, hardware and cleaning materials / chemicals.

5.2.4 Raw food, particularly meat, poultry and seafood products shall be cold stored separately from the areaof work-in-progress, processed, cooked and packaged products. The conditions of storage in terms of temperatureand humidity requisite for enhancing the shelf life of the respective food materials / products shall be maintained.

5.2.5 Storage of raw materials, ingredients, work-in-progress and processed / cooked or packaged foodproducts shall be subject to FIFO (First in, First Out), FEFO (First Expire First Out) stock rotation system asapplicable.

5.2.6 Containers made of non-toxic materials shall be provided for storage of raw materials, work-in-progressand finished / ready to serve products. The food materials shall be stored on racks / pallets such that they arereasonably well above the floor level and away from the wall so as to facilitate effective cleaning and preventharbouring of any pests, insects or rodents.

5.3 Food Processing / Preparation, Packaging and Distribution / Service

5.3.1.Time and temperature control5.3.1.1 The Food Business shall develop and maintain the systems to ensure that time and temperature are

controlled effectively where it is critical to the safety and suitability of food. Such control shall include time andtemperature of receiving, processing, cooking, cooling, storage, packaging, distribution and food service upto theconsumer, as applicable.

5.3.1.2 Whenever frozen food / raw materials are being used / handled / transported, proper care should betaken so that defrosted / thawed material are not stored back after opening for future use.

5.3.1.3 If thawing is required then only required portion of the food should be thawed at a time.5.3.1.4 Wherever cooking is done on open fire, proper outlets for smoke/steam etc. like chimney, exhaust fan

etc. shall be provided.

5.4 Food Packaging5.4.1 Packaging materials shall provide protection for all food products to prevent contamination, damage and shall

accommodate required labelling as laid down under the FSS Act & the Regulations there under.5.4.2 For primary packaging (i.e packaging in which the food or ingredient or additive comes in direct contact with

the packaging material), only Food grade packaging materials are to be used . For packaging materials like aluminiumplastic and tin, the standards to be followed are as mentioned under the FSS Regulations and rules framed there under.

5.4.3 Packaging materials or gases where used, shall be non-toxic and shall not pose a threat to the safety andsuitability of food under the specified conditions of storage and use.

5.5 Food Distribution / Service5.5.1 All critical links in the supply chain need to be identified and provided for to minimize food spoilage during

transportation. Processed / packaged and / or ready-to-eat food shall be protected as per the required storage conditionsduring transportation and / or service.

5.5.2 Temperatures and humidity which are necessary for sustaining food safety and quality shall be maintained.The conveyances and /or containers shall be designed, constructed and maintained in such manner that they caneffectively maintain the requisite temperature, humidity, atmosphere and other conditions necessary to protect food

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conveyances and / or containers used for transporting / serving foodstuffs shall be non toxic, kept clean and maintainedin good condition in order to protect foodstuffs from any contamination.

5.5.3 Receptacles in vehicles and / or containers shall not be used for transporting anything other than foodstuffswhere this may result in contamination of foodstuffs. Where the same conveyance or container is used for transportationof different foods, or high risk foods such as fish, meat, poultry, eggs etc., effective cleaning and disinfections shall becarried out between loads to avoid the risk of cross- contamination. For bulk transport of food, containers and conveyancesshall be designated and marked for food use only and be used only for that purpose.

6 Management and Supervision6.1 A detailed Standard Operating Procedure (SOP) for the processing of food as well as its packing, despatch and

storage will be developed for proper management which in turn would help in identifying any problem and the exact point,so that damage control would be faster.

6.2 The Food Business shall ensure that technical managers and supervisors have appropriate qualifications,knowledge and skills on food hygiene principles and practices to be able to ensure food safety and quality of its products,judge food hazards, take appropriate preventive and corrective action, and to ensure effective monitoring and supervision.

7 Food Testing Facilities7.1 A well equipped, laboratory for testing of food materials / food for physical, microbiological and chemical

analysis in accordance with the specification/standards laid down under the rules and regulations shall be in place insidethe premise for regular / periodic testing and when ever required.

7.2 In case of any suspicion or possible contamination, food materials / food shall be tested before dispatch from thefactory.

7.3 If there is no in house laboratory facility, then regular testing shall be done through an accredited lab notified byFSSAI . In case of complaints received and if so required, the company shall voluntarily do the testing either in the in-house laboratory or an accredited lab or lab notified by FSSAI.

8 Audit, Documentation and Records8.1 A periodic audit of the whole system according to the SOP shall be done to find out any fault / gap in the GMP

/ GHP system.8.2 Appropriate records of food processing / preparation, production / cooking, storage, distribution, service, food

quality, laboratory test results, cleaning and sanitation, pest control and product recall shall be kept and retained for aperiod of one year or the shelf-life of the product, whichever is more.

9 SANITATION AND MAINTENANCE OF ESTABLISHMENT PREMISES

9.1 Cleaning and Maintenance9.1.1 A cleaning and sanitation programme shall be drawn up and observed and the record thereof shall be

properly maintained, which shall indicate specific areas to be cleaned, cleaning frequency and cleaning procedureto be followed, including equipment and materials to be used for cleaning. Equipments used in manufacturing will becleaned and sterilized at set frequencies.

9.1.2 Cleaning chemicals shall be handled and used carefully in accordance with the instructions of themanufacturer and shall be stored separately away from food materials, in clearly identified containers, to avoid anyrisk of contaminating food.

9.2 Pest Control Systems9.2.1 Food establishment, including equipment and building shall be kept in good repair to prevent pest

access and to eliminate potential breeding sites. Holes, drains and other places where pests are likely to gain accessshall be kept in sealed condition or fitted with mesh / grills / claddings or any other suitable means as required andanimals, birds and pets shall not be allowed to enter into the food establishment areas/ premises.

9.2.2 Food materials shall be stored in pest-proof containers stacked above the ground and away from walls.9.2.3 Pest infestations shall be dealt with immediately and without adversely affecting the food safety or

suitability. Treatment with permissible chemical, physical or biological agents, within the appropriate limits, shall be

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carried out without posing a threat to the safety or suitability of food. Records of pesticides / insecticides usedalong with dates and frequency shall be maintained.

10 PERSONAL HYGIENE

10.1 Health Status10.1.1 Personnel known, or believed, to be suffering from, or to be a carrier of a disease or illness likely to be

transmitted through food, shall not be allowed to enter into any food handling area . The Food Business shalldevelop system, whereby any person so affected, shall immediately report illness or symptoms of illness to themanagement and medical examination of a food handler shall be carried out apart from the periodic checkups, ifclinically or epidemiologically indicated.

10.1.2 Arrangements shall be made to get the food handlers / employees of the establishment medicallyexamined once in a year to ensure that they are free from any infectious, contagious and other communicablediseases. A record of these examinations signed by a registered medical practitioner shall be maintained for inspectionpurpose.

10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases as perrecommended schedule of the vaccine and a record shall be kept for inspection.

10.1.4 In case of an epidemic, all workers are to be vaccinated irrespective of the scheduled vaccination.

10.2 Personal Cleanliness10.2.1 Food handlers shall maintain a high degree of personal cleanliness. The food business shall provide to

all food handlers adequate and suitable clean protective clothing, head covering, face musk, gloves and footwearand the food business shall ensure that the food handlers at work wear only clean protective clothes, head coveringand footwear every day.

10.2.2 Food handlers shall always wash their hands with soap and clean potable water, disinfect their handsand then dry with hand drier or clean cloth towel or disposable paper at the beginning of food handling activitiesimmediately after handling raw food or any contaminated material, tools, equipment or work surface, where thiscould result in contamination of other food items or after using the toilet.

10.2.3 Food handlers engaged in food handling activities shall refrain from smoking, spitting, chewing, sneezingor coughing over any food whether protected or unprotected and eating in food preparation and food service areas.

10.2.4 The food handlers should trim their nails and hair periodically, do not encourage or practice unhygienichabits while handling food.

10.2.5 Persons working directly with and handling raw materials or food products shall maintain high standardsof personal cleanliness at all times. In particular:

a) they shall not smoke, spit, eat or drink in areas or rooms where raw materials and food products arehandled or stored;

b) wash their hands at least each time work is resumed and whenever contamination of their hands hasoccurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc.

c) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears andmouth, scratching beard, scratching parts of bodies etc.- that are potentially hazardous when associated withhandling food products, and might lead to food contamination through the transfer of bacteria from theemployee to product during its preparation. When unavoidable, hands should be effectively washed beforeresuming work after such actions.

10.3 Visitors10.3.1 Generally visitors should be discouraged from going inside the food handling areas. Proper care has to

be taken to ensure that food safety & hygiene is not getting compromised due to visitors in the floor area.10.3.2 The Food Business shall ensure that visitors to its food manufacturing, cooking, preparation, storage

or handling areas must wherever appropriate, wear protective clothing, footwear and adhere to the other personalhygiene provisions envisaged in this section.

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11 PRODUCT INFORMATION AND CONSUMER AWARNESS All packaged food products shall carry a label and requisite information as per provisions of Food Safety and StandardsAct, 2006 and Regulations made there under so as to ensure that adequate and accessible information is available to theeach person in the food chain to enable them to handle, store, process, prepare and display the food products safely andcorrectly and that the lot or batch can be easily traced and recalled if necessary.

12 TRAINING12.1 The Food Business shall ensure that all food handlers are aware of their role and responsibility in protecting

food from contamination or deterioration. Food handlers shall have the necessary knowledge and skills which are relevantto food processing / manufacturing, packing, storing and serving so as to ensure the food safety and food quality.

12.2 The Food Business shall ensure that all the food handlers are instructed and trained in food hygiene and foodsafety aspects along with personal hygiene requirements commensurate with their work activities, the nature of food, itshandling, processing, preparation, packaging, storage, service and distribution.

12.3 Periodic assessments of the effectiveness of training, awareness of safety requirements and competency levelshall be made, as well as routine supervision and checks to ensure that food hygiene and food safety procedures are beingcarried out effectively.

12.4 Training programmes shall be routinely reviewed and updated wherever necessary.

PART-III(See Regulation 2.1.2.(1)(5))

Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture,processing, storing and selling of Milk and Milk Products

In addition to Part-II, the dairy establishment in which dairy based food is being handled, processed, manufactured,stored, distributed and ultimately sold by the food business operator, and the persons handling them should conform tothe sanitary and hygienic requirement, food safety measures and other standard as specified below.

I. SANITARY REQUIREMENTS1. Dairy Establishments shall have the following:

(a) Facilities for the hygienic handling and protection of raw materials and of non-packed or non-wrappeddairy products during loading and unloading, transport & storing including Bulk Milk cooling facilities.

(b) Special watertight, non-corrodible containers to put raw materials or dairy products intended for humanconsumption. Where such raw materials or dairy products are removed through conduits, these shall be constructedand installed in such a way so as to avoid any risk of contamination of other raw materials or dairy products;

(c) a waste water disposal system which is hygienic and approved ;(d) facilities for cleaning & disinfecting of tanks used for transporting dairy products and raw milk. These

containers have to be cleaned after every use.2. The occupier of a dairy establishment shall take appropriate measures to avoid cross-contamination of dairy

products in accordance with the cleaning program as specified in point 9.1 of Part II.3. Where a dairy establishment produces food stuffs containing dairy products together with other ingredients,

which have not undergone heat treatment or any other treatment having equivalent effect, such dairy products andingredients shall be stored separately to prevent cross-contamination.

4. The production of heat-treated milk or the manufacture of milk-based products, which might pose a risk ofcontamination to other dairy products, shall be carried out in a clearly separated working area.

5. Equipment, containers and installations which come into contact with dairy products or perishable raw materialsused during production shall be cleaned and if necessary disinfected according to a verified and documented cleaningprogramme.

6. Equipment, containers, instruments and installations which come in contact with microbiologically stable dairyproducts and the rooms in which they are stored shall be cleaned and disinfected according to a verified and documentedFood Safety management programme drawn up by the owner/occupier of the dairy establishment.

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7. Disinfectants and similar substances used shall be used in such a way that they do not have any adverse effectson the machinery, equipment, raw materials and dairy products kept at the dairy establishment. They shall be in clearlyidentifiable containers bearing labels with instructions for their use and their use shall be followed by thorough rinsing ofsuch instruments and working equipment with potable water, unless supplier's instructions indicate otherwise.

II. PERSONAL HYGIENE REQUIREMENTS1. The Food Business Operator shall employ those persons only in such an establishment to work directly with and

handle raw materials or dairy products if those persons have proved to the occupier's satisfaction by means of a medicalcertificate, on recruitment, that there is no medical impediment to their employment in that capacity.

2. Persons working directly with and handling raw materials or dairy products shall maintain the highest standardsof personal cleanliness at all times. In particular they shall

(a) wear suitable, clean working clothes and headgear which completely encloses their hair;(b) wash their hands at least each time work is resumed and whenever contamination of their hands has

occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc.(c) cover wounds to the skin with a suitable waterproof dressing. No person with injury on hand, even with

dressing, shall be placed in any product making/handling section.(d) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and

mouth, scratching beard, scratching parts of bodies etc. that are potentially hazardous when associated withhandling dairy products, and might lead to food contamination through the transfer of bacteria from the employeeto product during its preparation. When unavoidable, hands should be effectively washed before resuming workafter such actions

III. .SANITARY REQUIREMENTS FOR STORAGE1. Immediately after procuring, raw milk shall be placed in a clean place, which is suitably equipped so as to prevent

any kind of contamination.2. The cans/ containers made up of mild steel metal and plastic material used for storage and transportation of milk

and milk products shall not be allowed.3. If raw milk is brought to the dairy plant by a producer or farmer then it shall be ensured that he brings it within four

hours of milking and it shall be cooled as soon as practicable to a temperature of 4ºC or lower and maintained at thattemperature until processed.

4. Where raw milk is collected daily from a producer, it shall be cooled immediately to a temperature of 4ºC to 6ºC orlower and maintained at that temperature until processed;

5. When the pasteurization process is completed, pasteurized milk shall be cooled immediately to a temperature of4ºC or lower.

6. Subject to Paragraph 7 below, any dairy product not intended to be stored at ambient temperature shall be cooledas quickly as possible to the temperature established by the manufacturer of that product as suitable to ensure itsdurability and thereafter stored at that temperature.

7. Where dairy products other than raw milk are stored under cooled conditions, their storage temperatures shall beregistered and the cooling rate shall be such that the products reach the required temperature as quickly as possible.

8. The maximum temperature at which pasteurized milk may be stored until it leaves the treatment establishment shallnot exceed 5ºC.

IV. WRAPPING AND PACKAGING1. The wrapping and packaging of dairy products shall take place under satisfactory hygienic conditions and in

rooms provided for that purpose.2. The manufacture of dairy products and packaging operations may take place in the same room if the following

conditions are satisfied: —(a) The room shall be sufficiently large and equipped to ensure the hygiene of the operations;(b) the wrapping and packaging shall have been brought to the treatment or processing establishment in

protective cover in which they were placed immediately after manufacture and which protects the wrapping or

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packaging from any damage during transport to the dairy establishment, and they shall have been stored thereunder hygienic conditions in a room intended for that purpose;

(c) the rooms for storing the packaging material shall be free from vermin and from dust which could constitutean unacceptable risk of contamination of the product and shall be separated from rooms containing substanceswhich might contaminate the products. Packaging shall not be placed directly on the floor;

(d) packaging shall be assembled under hygienic conditions before being brought into the room, except in thecase of automatic assembly or packaging, provided that there is no risk of contamination of the products;

(e) packaging shall be done without delay. It shall be handled by separate group of staff having experience inhandling and product wrapping and

(f) immediately after packaging, the dairy products shall be placed in the designated rooms provided forstorage under required temperature.3. Bottling or filling of containers with heat-treated milk and milk product shall be carried out hygienically.4. Wrapping or packaging may not be re-used for dairy products, except where the containers are of a type which

may be re-used after thorough cleaning and disinfecting.5. Sealing shall be carried out in the establishment in which the last heat-treatment of milk or liquid milk-based

products have been carried out, immediately after filling, by means of a sealing device which ensures that the milk isprotected from any adverse effects of external origin on its characteristic. The sealing device shall be so designed thatonce the container has been opened, the evidence of opening remains clear and easy to check.

PART IV(See Regulation 2.1.2 (1)(5))

Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture,processing, storing and selling of Meat and Meat Products

A. Slaughter HouseFood Business Operator which slaughters large animals and small animals including sheep and goat or poultry birds

within the premises of his factory for production of meat/ meat products for supply / sale/ distribution to the public shallcomply with the following requirements:—

1. General Requirements:1.1 No Objection Certificate to be obtained from local Authority before grant of license.

2. Location of Premises:Such establishments / Slaughter Houses should be linked to a meat market located away from Vegetable, fish

or other food markets and shall be free from undesirable odour, smoke, dust or other contaminants. The premisesshall be located at elevated level in a sanitary place.

3. Premise requirements:3.1 The slaughter house shall have a reception area/animal holding yard/resting yard, lairage, slaughter hall,

side halls for hide collection, paunch collection, offals collection, and separation, holding room for suspected/condemned carcass, by-product harvesting, refrigeration room/cold room etc.

3.2 Every such establishment / Slaughter House shall make separate provision in the slaughter hall for theslaughter of different species which are proposed to be slaughtered (like large animal viz; Cattle and Buffalo, Pigsand small animals like Sheep & Goat) and for different methods of slaughter (like Halal, Jewish and Jhatka). Afterevery type of operation the slaughter house shall be cleaned, washed wiped/dried and sanitized thoroughly.

3.3 The slaughter house shall have separation between clean and dirty sections and shall be so organized thatfrom the introduction of a live animal into the slaughter house up to the emergence of meat and offal classed as fitfor human consumption there shall be a continuous forward movement without any possibility of reversal, intersectionor overlapping between the live animal meat, and between meat and bye products or waste.

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3.4 The reception area/animal holding yard/ resting yard shall have facilities for watering and examininganimals before they are sent to holding pens/lairage. Animals suspected of contagious or infectious diseases shallbe segregated and kept in separate isolation pens which shall also be provided with arrangements for watering andfeeding. After confirmation for any notifiable disease, the designated Veterinary Authority shall notify the diseaseas per the existing procedures. The resting yard must have overhead protective shelter.(This is not mandatory forregistration category)

3.5 The lairage shall be adequate in size for the number of animals to be laired.3.6 Separate space shall be provided for stunning (Wherever applicable), for collection of blood and for

dressing of the carcasses. The slaughtering of an animal shall not be done in the sight of other animals. Thedressing of the carcass shall not be done on the floor. Suitable hoists will be provided to hang the carcass before itis eviscerated.

3.7 All the floors in lairage, slaughter halls, work rooms, hanging rooms shall be of impervious and non-slippery material.

3.8 The internal walls will be paved with impervious glazed tiles up to 1 meter height in case of poultry andsmall ruminant animals and 5 meter height in case of large ruminant animals . The walls and floors should be epoxycoated so as to avoid accumulation/absorption of dust, blood/meat particles, microbial/fungal growth.

3.9 Ceiling or roofs shall be so constructed and finished so as to minimise condensation, mould development,flaking and accumulation of dirt.

3.10 Suitable and sufficient accommodation shall be provided for segregation, storage and disposal ofcondemned meat.

3.11 The establishments / Slaughter Houses shall be so constructed and maintained as to permit hygienicproduction.

3.12 Windows, doors and other openings suited to screening shall be fly proof. All doors shall have strongsprings so that they may close automatically.

3.13 All operations in connection with the preparation or packing of meat / meat food products shall be carriedout under hygienic conditions. No portion of the establishments / Slaughter Houses premises shall ever be used forliving or sleeping purposes unless it is separated from the factory by a wall.

3.14 There shall be efficient drainage and plumbing systems and all drains and gutters shall be properly andpermanently installed. There shall be provision for the disposal of refuse.

3.15 The drainage system for blood shall either be underground with facility for easy cleaning or a portablereceptacle with lid. All drainages will have traps and screens so as to prevent entry of scavengers like rats, mice,vermin etc.

3.16 The rooms and compartments where edible products are handled shall be separate and distinct from therooms and compartments for inedible products.

3.17 Suitable and separate space shall be provided for the storage of hides and skins. This room shall have aseparate exit.

3.18 A constant and sufficient supply of clean potable cold water with pressure hose pipes and supply of hotwater should be made available in the slaughter hall during working hours.

3.19 Suitable and sufficient facilities shall be provided for persons working in the slaughter house for changingtheir clothes and cleaning their footwear, and cleaning their hands before entering rooms used for the preparationand storage of meat.

3.20 Provision for latrines, toilets and change rooms will be made . Sufficient number of latrines, urinals,washbasins and bathrooms for each sex shall be provided.

3.21 Suitable and sufficient facilities shall be provided in convenient places within the slaughter house for thesterilisation of knives and sharpner (mushtala) and other equipment used in the slaughter house. The knives andsharpner (mushtala) shall be of stainless steel only.

3.22 Whenever cooking is done on open fire, chimneys shall be provided for removal of smoke and soot.3.23 Whenever the dressed meat is not used up for the preparation of meat food products and some portion

has to be stored without further immediate processing, such storage shall be in a room maintained at 0° C to 2°C.

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3.24 All slaughter house refuse and waste materials will be suitably processed to prepare animal bye productsor dumped in pits that are suitably covered so as to prevent its access to scavengers. For large slaughter houses, asuitable provision of Effuent Treatment Plant will be made.

3.25 In case of small slaughter houses, waste material should be composted which can be used for manurepurpose and in case of large slaughter houses, waste material should be rendered (cooked) in a rendering plant toproduce meat, bone meal and inedible fats.

3.26 Suitable and sufficient facilities shall be provided for the isolation of meat requiring further examinationby the authorised veterinary officer in a suitable laboratory (within the premises of the slaughter house).

3.27 Consistent with the size of the factory and volume and variety of meat food products manufactured, alaboratory shall be provided, equipped and staffed with qualified (chemist/analyst and Veterinary Microbiologist)and trained personnel. The licensing authority shall accord approval of the laboratory after inspection.

3.28 The Chemist/analyst shall have passed graduation with Chemistry as one subject and the. VeterinaryMicrobiologist shall be a qualified veterinarian with two years of experience in Meat analysis or having degree ofMaster in Veterinary Public Health with specialization in Meat Hygiene.

3.29. Adequate natural or artificial lighting should be provided throughout the abattoir/ meat processing unit.Where appropriate, the lighting should not alter colours and the intensity should not be less than 540 Lux (50 footcandles) at all inspection points, 220 Lux (20 foot candles) in work rooms and 110 Lux (10 foot candles) in other areas.Light bulbs and fixtures suspended over meat in any stage of production should be of safety type and protected toprevent contamination of meat in case of breakage. As far as possible meat inspection shall be carried out in daylight. Every abattoir shall be provided with well distributed artificial light.

4. Sanitary Practices:4.01 Every part of the internal surface above the floor or pavement of such slaughter house shall be washed

thoroughly with hot lime wash within the first 10 days of March, June, September and December. Every part of thefloor or pavement of the slaughter house and every part of the internal surface of every wall on which any blood orliquid refuse or filth may have been spilt or splashed or with which any offensive or noxious matter have beenbrought into contact during the process of slaughtering, dressing and cutting, shall be thoroughly cleaned, washedwith water, wiped/dried and disinfectant within three hours after the completion of slaughter.

4.02 Rooms and compartments in which animals are slaughtered or any product is processed or prepared shallbe kept sufficiently free from steam, vapours and moisture and obnoxious odours so as to ensure clean and hygienicoperations. This will also apply to overhead structures in those rooms and compartments.

4.03 All parts of the establishments / Slaughter Houses shall always be kept clean, adequately lighted andventilated and shall be regularly cleaned, and disinfected. The floorings shall be impervious and washed daily. Limewashing, colour washing or painting as the case may be, shall be done at least once in every twelve months.

4.04 All yards, outhouses, stores and all approaches to the establishments / Slaughter Houses shall always bekept clean and in a sanitary condition.

4.05 Suitable and sufficient receptacles furnished with closely fitted covers shall be provided for collectionand removal of all garbage, filth and refuse from the slaughter house at a convenient time to a place away from thefactory for disposal.

4.06 All blood , manure, garbage, filth or other refuse from any animal slaughtered and the hide, fat, viscera andoffal there from, shall be removed from the slaughter house within 8 hours after the completion of the slaughteringand in such a manner and by such means as will not cause nuisance at the premises or elsewhere. Every such vesselor receptacle shall be thoroughly cleaned and disinfected immediately after use and shall be kept thoroughly cleanwhen not in actual use.

4.07 The inner side of the skin shall not be rubbed or caused to be rubbed upon the ground within any portionof the slaughter hall. Hides and skins shall not be dragged within the slaughter hall. No gut-scraping, tripe cleaning,manufacture or preparation of meat food products, household washing of clothes or work of any nature other thanis involved in the slaughter and dressing of the carcass shall be permitted in any slaughter hall except in theadjuncts to the slaughter hall intended for these products and purposes.

4.08 The premises shall be cleaned thoroughly with disinfectants, one day in advance of production of meatfood products and the equipments shall be sterilized/sanitized before use. The rooms and compartments in which

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any meat food product is prepared or handled shall be free from dust and from odours emanating from dressingrooms, toilet rooms, catch basins, hide cellars, casing rooms and livestock pens.

4.09 Every practicable precaution shall be taken to exclude flies, rats, mice and vermin from the establishments/ Slaughter Houses. The use of poisons for any purpose in rooms or compartments where any unpacked product isstored or handled is forbidden. The use of approved bait poisons in hide cellars, compartments where inedibleproducts are stored, outhouses or similar buildings containing canned products is, however, not forbidden.

4.10 It shall be ensured that dogs, cats or birds do not have access to the slaughter hall. Open areas in thefactory shall have covered wire rope netting to prevent carrion birds from access to the slaughter hall or the factory.

4.11 Water used in the establishments / Slaughter Houses shall be potable and suitable arrangements shall bemade for ensuring potability of water if bore well water is used for production of meat and meat products. If requiredby the licensing authority, the water shall be got examined chemically and bacteriologic ally by a recognisedlaboratory. The water quality shall comply the standards prescribed by the licensing Authority.

4.12 Warm meat' meant for immediate sale need not be stored in cool conditions. It can be transported in ahygienic and sanitary condition in clean insulated containers with covers (lids) to the meat shops/selling units withprecautions to ensure that no contamination/cross contamination or deterioration takes place.

5. Equipment & Machinery:5.1 The equipment and fittings in slaughter hall except for chopping blocks, cutting boards and brooms, shall

be of such material and of such construction as to enable them to be kept clean. The implements shall be of metal orother cleanable and durable material resistant to corrosion.

5.2 No vessel, container or other equipment, the use of which is likely to cause metallic contaminationinjurious to health shall be employed in the preparation, packing or storage of meat food products. (Copper or brassvessels shall always be heavily lined. No iron or galvanised iron shall come in contact with meat food products).

6. Personnel Hygiene:6.1 No person suffering from infectious or contagious diseases shall be allowed to work in the factory.

Arrangements shall be made to get the factory staff medically examined at such intervals as the licensing authoritydeems fit, to ensure that they are free from infectious, contagious and other diseases. A record of these examinationssigned by a registered medical practitioner shall be maintained for inspection.

6.2 The staff shall be inoculated against the enteric group of diseases and a certificate thereof shall be kept forinspection.

6.3 In case of an epidemic, all workers should be inoculated or vaccinated.6.4 The workers working in processing and preparation shall be provided with proper aprons and head wears

which shall be clean. The management shall ensure that all workers are neat, clean and tidy.(a) Animal Welfare

Animal welfare is a major concern in meat production. It is essential that animals be reared, handled,transported, and slaughtered using humane practices. A healthy and peaceful animal is an essential requirementfor hygienic slaughter and safety of the meat product.Careful handling of animals during loading / unloading, transportation and at slaughtering helps in improving

the quality of meat and reduction in losses in the value of the carcass/meat.

1. Pre Slaughter Handling of Animal:Livestock are transported en masse from the farm to the slaughterhouse, a process called "live export". Depending

on its length and circumstances, this exerts stress and injuries on the animals and some may die en route. Apart from beinginhumane, unnecessary stress in transport may adversely affect the quality of the meat. In particular, the muscles ofstressed animals are low in water and glycogen, and their pH fails to attain acidic values.

Transportation of AnimalsFollowing requirements shall be satisfied for Transportation of Animals from a farm to the slaughter house.

1.0 General Conditions

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1.1 Only healthy animals in good condition shall be transported unless they are meant for emergency slaughter.These animals should be certified by a qualified veterinary inspector for freedom from infectious diseases and ecto-parasitic diseases and their fitness to undertake the journey.

1.2 When animals are to be transported from endemic areas of a disease to non-endemic areas, the animalsshould be given protective vaccination and kept in quarantine for 30 days, before transportation.

1.3 Female animals in advanced stages of pregnancy shall not be transported.1.4 When transporting large animals particularly bears/bulls, special arrangements by providing suitable

partitions should be made to protect the animals from infighting. Similar arrangements should also be made toprotect the young ones from being crushed when they are transported.

1.5 To avoid exhaustion, the animals shall be given humane treatment and care during transportation. Theanimals shall not be bound or chained during transit and space provided for them shall be large enough to stand orlie.

1.6 An attendant along with first aid equipment shall accompany the animals in transit.1.7 Before loading, the animals should not be fed heavily. Only light feed may be allowed. For journeys less

than 12 hours no feed need be carried but for longer journeys sufficient feed shall be carried to last during thejourney. Watering facilities shall be provided at regular intervals.

1.8 Light and heavy animals shall be separated by providing partitions; animals from different pens/shedsshall not be mixed during transportation. Male stock shall not be transported with female stock (adults).

1.9 All vehicles should be inspected for safety, suitability and cleanliness before loading the animals. Thefloor and walls should be undamaged and there should be no nails or sharp projections which may injure theanimals.

1.10 The Vehicles should be thoroughly sprayed with suitable disinfectant before loading the animals.1.11 A layer of clean sand to cover the floor to a thickness of not less than 6 cm shall be provided. This layer

of sand shall be moistened with water during the summer months. During hot months arrangements shall be madeto sprinkle water on the animals at frequent intervals. In winter, a 2-cm layer of clean sand with another 6-cm layer ofwhole-straw shall be provided.

1.12 Animals when driven for loading or unloading shall never be struck with stick. Driving could best be doneby soft-rubber pipe.

1.13 If animals are to be transported in extreme cold or hot climate, it is preferable to transport them in coveredLorries on road so that they may not die or get exhausted or suffer from acute respiratory disease. Journey undersuch adverse climate shall be minimised.

1.14 Each consignment should bear a label showing the following particulars:a) Number and kind of the animals loaded;b) Name, address and telephone number, if any, of the consignor;c) Name address and telephone number, if any, of the consignee;d) Instructions regarding feeding and watering.

2.0 Loading2.1 Loading during extremes of temperatures shall be avoided.2.2 Suitable ramp shall be provided for loading and unloading the animals. The floor of the ramp shall have cleats at

intervals, so that animals do not slip as they climb or descend. The ramp shall be covered with straw to avoid slipping. Atany time of loading and unloading the vehicle shall be kept clean to avoid slipping of animals. Bale

2.3 In case of railway wagons when loading is done on the platform, the door of the wagon may be used as ramp. Insuch cases, bales or bags of hay, agricultural wastes etc. may be placed on the either side of the dropped door to preventthe animals from getting their legs between the sides of the wagons and platform.

3.0 Space Requirements3.1 Overcrowding shall be avoided. Each animal shall have enough space to lie down.

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3.2 Railway wagons shall not accommodate more animals than those specified in IS specifications.3.3 The speed of truck transporting animals shall not exceed 40 kilometres per hour, avoiding jerks and jolts. The

truck shall not load any other merchandise and shall avoid unnecessary stops on the road.3.4 For journeys, exceeding 12 hours, the animals shall be transported by railway. Loading shall be done by evening.

4.0 Slaughter:Animals are slaughtered by being first stunned and then exsanguinated (bled out). Stunning can be effected

through asphyxiating the animals with carbon dioxide, shooting them with a gun or a captive bolt pistol, or shocking themwith electric current.

4.1. Stunning:Stunning before slaughter should be mandatory. By inducing unconsciousness and insensibility, stunning

can avoid and minimise reactions of fear and anxiety as well as pain, suffering and distress among the animalsconcerned. Stunning methods induce temporary loss of consciousness and rely on prompt and accurate stickingprocedures to cause death.

It is important that the equipment utilized for stunning and slaughter is maintained in good working conditionand that all operators involved are well trained and have a positive attitude towards the welfare of animals.

Electrical stunning consists of passing electricity through the brain to produce instantaneous insensibility. The following method of slaughter shall be considered humane:—

(i) Mechanical stunning of cattle may be carried out by one of three methods; captive bolt stunning,mushroom head percussive stunning and pneumatic percussive stunning. For cattle, pneumatic stunningshould be preferred and the optimum position is that the centre of the stunner should contact the animal at apoint of intersection of lines drawn from the medial corners of the eyes and the base of the ears. The bestposition for pigs is on the midline just above eye level, with the host directed down the line of the spinal cord.The optimum position for sheep and goat is behind the poll, aiming towards the angle of the jaw. If an animalshows signs of regaining consciousness after the initial stun, the animal must be immediately killed by the useof a captive bolt gun.

(ii) Electrical stunning - Electrical Head Stunners may be preferred for sheep and goat where bothelectrodes are placed on the head region. Water bath electrical stunning may be used for poultry birds. A lowand controlled voltage must be maintained so that the stunning will not damage the heart and brain or causephysical disability and death to the animals. The minimum current level recommended for stunning areindicated in the table below.

Species Minimum current levels for head-only stunning

Cattle 1.5 AmpsCalves (bovines of less than 6 month of age) 1.0AmpsPigs 1.25 AmpsSheep and goats 1.0AmpsLambs 0.7AmpsBroilers 100 milli AmpsTurkeys 150 milli Amps

(iii) Gas stunning - Stunning of pigs by exposure to carbon dioxide (CO2) may be preferred. Theconcentration of CO2 should be 90% by volume but shall not be less than 80% by volume. Ideally pigs shouldbe exposed for 3 minutes. Sticking should be done immediately after exit from the gas chamber. Over-crowdingof animals should be avoided in the gas chamber.

5. Precautions for animal welfare:

a. General:(1) The floor of the slaughter area should not cause slipping or falling of animals.

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(2) Vocalization is an indicator of animal discomfort and need to be watched for.(3) Use of electric pods for moving animal should be discouraged. Movement of animals can be managed by

grouping, use of plastic wrapped sticks etc.(4) Pen stocking density should be monitored. All animals should have room to lie down simultaneously. The

condition of animals arriving for slaughter should be closely monitored so that injured, diseased animals are notslaughtered.

(5) High pitch sounds such as whistling and yelling should be avoided to spare distress to animals.b. The following factors have been identified as critical to animal welfare:(a) supervision and training of employees.(b) Designing of animal transport cart and unloading bay.(c) Proper construction of holding/resting pen, stunning box, maintenance of stunning equipment,

restraining systems, gates and other animal handling equipment.(d) Avoiding distractions that make animals refuse to move.(e) Monitoring the condition of animals arriving at the plant.(f) Proper design of equipment in the slaughter house.

Keeping this in view, the following need to be observed to ensure humane treatment of animals brought forslaughter:—

� Pre-slaughter handling of animal should be carefully done to reduce stress. Resting of the animals isessential. Only animals which are disease free and in a condition to walk should be brought forslaughter.

� Distractions that impede animal movements such as, reflections, air blowing towards animals andmovement or high pitch noise, need to be avoided. Herding of animals should not be done throughelectric prods but with the help of plastic bags or sticks.

� A high standard of training is required for employees to ensure that the basic hygiene and safetypractices are followed while handling animals.

� Equipment which is used for slaughter such as captive bolt stunner, gates, hooks etc should be keptin good working condition and cleanliness of floors etc. needs to be ensured. There should be dailycheck to ensure the smooth working of equipment and cleanliness of floors.

� The condition of the animals arriving at the plant should be monitored. Animals which are injured ornot in a condition to walk should not be slaughtered.

� Inspecting personnel should pay particular attention to these points to ensure reasonable standardsof animal welfare.

6. Poultry welfare:

Welfare programmeThe conditions under which broilers are housed and the way that they are managed during their growing

phase, transportation and slaughter are set down in several government/industry endorsed Model Codes of Practicedesigned to safeguard their welfare.

A model welfare program needs to be developed for pick-up, transport and broiler/chicken processing sectors.Processing unit shall incorporate elements of this welfare audit in their own quality plans and manuals.

A Model programme shall envisage following:Poultry Suppliers and processors must have a documented program for poultry welfare envisaging following;

(a) Catching: Poultry intended for slaughter plant should be clean and in good health. Every reasonableprecaution should be taken to minimize injury to poultry. The catcher needs to be trained to this effect.

(b) Transport: For transport of poultry crates shall be in good repair. There shall be no crate/cagedamage that would allow injury to poultry or allow crates to accidentally open. Transport crates should not beover-filled and enough space should be provided to allow all poultry to lie down.

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(c) Holding: Poultry held in storage sheds should be provided adequate ventilation and climate controlsuch as fans or curtains.

(d) Stunning: Stunning equipment should be properly maintained to confirm that poultry are insensibleprior to slaughter, and the time between stunning and slaughter should be limited to minimize any likelihoodthat poultry may regain consciousness prior to slaughter.

Economic performance and welfare:High standards of poultry welfare and high levels of flock performance and economic performance are not

incompatible - quite the contrary, they go hand in hand. It simply makes good economic sense as well as being in thepoultry's best interests to ensure that flocks are maintained in an environment, in which they are thermally comfortable,protected from injury, fed optimally and kept healthy. Therefore, all measures described elsewhere to ensure thatchickens are kept in conditions which optimize their comfort (in terms of temperature, humidity, air flow and airquality), in which they are provided with water, shelter, and a high quality diet that matches their physiologicalneeds, and which optimize their health have just as important effect in terms of poultry welfare as they do on theoverall efficiency of the farming operation.

Poultry health and welfare:When producing chicken meat in a welfare-friendly manner it is also important that the poultry receive prompt

and appropriate medication and treatment to prevent and treat diseases if this should become necessary, and thatthey do not suffer any unnecessary pain, distress, fear or physical injury. It is also important that sick or injuredpoultry that cannot be adequately or successfully treated are culled quickly and in a humane manner so that they donot suffer.

Humane slaughter (poultry):While the chickens are reared specifically for human consumption and they therefore at some stage have to

be slaughtered, they should be slaughtered in a humane manner, and all poultry should be stunned (renderedinsensible to pain) prior to slaughter.

Slaughter equipment at all supply facilities should be properly maintained to confirm that the poultry areslaughtered quickly.

7. Ante-mortem inspection(1) All animals shall be rested before slaughter and shall be subjected to ante-mortem examination and inspection

well in advance of the time of slaughter.(2) No animal which has been received into a slaughter hall for the purpose of being slaughtered shall be removed

from the slaughter hall before being slaughtered except with the written consent of the Qualified Veterinary Doctor. Ananimal which, on inspection is found to be not fit for slaughter shall be marked as "suspect" and kept separately. Eachsuch animal shall be marked as "suspect" only by or under the personal supervision of the Qualified Veterinary Doctorand the marking shall not be removed or obliterated except by the Qualified Veterinary Doctor himself.

(3) An animal showing signs of any disease at the time of ante-mortem inspection that would cause its carcass beingultimately condemned on post-mortem shall be marked as "condemned" and rejected.

(4) An animal declared as "suspect" on ante-mortem inspection but which does not plainly show any disease orcondition that would cause its entire carcass to be condemned shall maintain its identity as "suspect" until its carcass andall organs are finally inspected by the Qualified Veterinary Doctor.

(5) No animal in a febrile condition shall be permitted for slaughter. No suspect animal shall be slaughtered until allother animals intended for slaughter on the same day have been slaughtered. All animals which, on ante-mortem inspection,show symptoms of railroad sickness, parturient paresis, rabies, tetanus or any other communicable diseases shall bemarked as "condemned" and disposed of in accordance with the provisions contained in sub paragraph (8) below.

(6) Animals presented for slaughter and found in a dying condition on the premises of a factory due to recentdisease shall be marked as "condemned" and disposed of as provided for "condemned" animals.

(7) Every animal which, upon examination, is found to show symptoms of or is suspected of being diseased oranimals declared as "suspect" shall at once be removed for treatment to such special pen and kept there for observationfor such period as may be considered necessary to ascertain whether the animal is diseased or not.

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(8) All animals declared as "condemned" on ante-mortem inspection shall be marked as "condemned" and killed ifnot already dead. Such carcasses shall not be taken into the factory to be slaughtered or dressed, nor shall they beconveyed into any department of the factory used for edible products.

8. Post-mortem inspection—1. A careful and detailed post-mortem examination and inspection of the carcasses and parts thereof of all animals

slaughtered shall be made soon after slaughter. All organs and parts of the carcasses and blood to be used in thepreparation of meat food products shall be held in such a manner as to preserve their identity till the completion of thepost-mortem inspection so that they can be identified in the event of the carcasses being condemned.

2. Every carcass including all detached parts and organs thereof which show evidence of any condition which willrender the meat or any part or organ unfit for human consumption and which for that reason may require subsequentinspection, shall be retained by the Qualified Veterinary Doctor. The identity of such carcass including the detached partsand organs thereof shall be maintained until the final inspection is completed. Retained carcasses, detached parts andorgans thereof shall be maintained until the final inspection is completed. Retained carcasses, detached parts and organsthereof shall in no case be washed, trimmed or mutilated in any manner unless otherwise authorized by the QualifiedVeterinary Doctor.

3. No air shall be blown by mouth into the tissues of any carcass or part of a carcass.4. Every carcass or part thereof which has been found to be unfit for human consumption shall be marked by the

Qualified Veterinary Doctor as "Inspected and condemned".5. All such condemned carcasses, parts and organs thereof shall remain in the custody of the Qualified Veterinary

Doctor pending disposal at or before the close of the day on which they are marked "Inspected and condemned" inaccordance with sub-paragraphs (11),(12) and (13) below.

6. Carcasses, parts and the organs thereof found to be sound, wholesome, healthful and fit for human consumptionshall be marked as "Inspected and passed".

7. Carcasses found affected with anthrax before evisceration shall not be eviscerated but condemned and disposedof immediately in accordance with sub-paragraph (12) below. Any part of a carcass contaminated with anthrax infectedmaterial through contact with soiled instruments or otherwise shall be immediately condemned and disposed of asprovided in sub-paragraph (12) below.

8. The portion of the slaughtering department including equipment, employees' boots and aprons, etc., contaminatedby contact with anthrax material shall be cleaned and thoroughly disinfected immediately.

9. When on inspection only a portion of a carcass on account of slight bruises is decided to be condemned, eitherthe bruised portion shall be removed immediately and disposed of in accordance with sub-paragraph (13) below or thecarcass shall be retained and kept till such time it is chilled and the bruised portion removed and disposed of as providedabove.

10. Post-mortem inspection shall be a detailed one and shall cover all parts of the carcass, the viscera, lymph glandsand all organs and glands.

11. The post-mortem inspection shall be in accordance with the general rules laid down for such inspection in publicslaughter houses under the control of local bodies besides special instructions that may be issued from time to time by thelicensing authority.

12. All condemned carcasses, organs or parts thereof shall be completely destroyed in the presence of the QualifiedVeterinary Doctor by incineration or denatured, after being slashed freely with a knife, with crude carbolic acid, cresylic-disinfectant or any other prescribed agent unless such carcasses, organs or parts thereof are sterilized for the preparationof bone-cum-meat meal before leaving the slaughter house premises, subject to sub-paragraph (13) below.

13. Carcasses, organs or parts thereof condemned on account of anthrax shall be disposed of either by (i) completeincineration or (ii) thorough denaturing with prescribed denaturant in the manner prescribed in the foregoing paragraphsand also in accordance with the rules and regulations prescribed by the local authority.

14. Destruction of condemned carcasses, organs or parts thereof shall be carried out under the direct supervision ofthe Qualified Veterinary Doctor.

15. If in the opinion of the Qualified Veterinary Doctor a carcass, organ or part thereof is to be held back for furtherdetailed examination, the carcass, organ or part concerned shall not be released till the examination in detail is completedby the Qualified Veterinary Doctor and it is declared thereafter by him as fit. When it is to be detained for detailed

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examination, the carcass, organ or part thereof shall be marked as "Held". If on subsequent inspection, the carcass, organor part thereof is found to be unwholesome and unfit for human food, the Qualified Veterinary Doctor shall mark such acarcass, organ or part thereof as "condemned" and shall dispose it of as described in the foregoing paragraphs.

a. Sanitary and Hygienic Requirements for Meat processing unitsFollowing Sanitary and Hygienic requirements shall be satisfied by the meat processing unit.1. Location:

1.1 Meat processing unit should be located in areas not subjected to regular and frequent flooding andfree from objectionable odours, smoke dust and other contaminants;

1.2 Roadways and areas serving the meat processing unit which are within its boundaries or in itsimmediate vicinity should have a hard paved surface suitable for wheeled traffic. There should be adequatedrainage and provision for cleaning;

1.3 Where appropriate, meat processing unit should be so designed that access can be controlled.2. Building and Facilities:

2.1 The meat processing unit should provide adequate working space for the satisfactory performanceof all operations.

2.2 The construction should be sound and ensure adequate ventilation, good natural or artificial lightingand easy cleaning.

2.3 The meat processing unit should be laid out and equipped so as to facilitate proper supervision ofmeat hygiene including performance of inspection and control;

2.4 The meat processing unit should be of such construction as to protect against the entrance andharbouring of insects, birds, rodents or other vermin as well as the entry of environmental contaminants suchas smoke, dust etc.

2.5 Buildings and facilities should be designed to provide separation by partition, location or othereffective means, between those operations which may cause cross-contamination;

2.6 Meat processing unit should be laid out and equipped so as to ensure, that edible meat does notcome into contact with floors, walls or other fixed structures, except those which are specifically designed forcontact with meat;

2.7 The construction and lay out of any chilling room, freezing room, freezer store or freezer shouldsatisfy the requirements of these rules;

2.8 In meat handling areas :— Floors should be of waterproof, non-absorbent, washable non-slippery and made of nontoxic

materials, without crevices and should be easy to clean and slope sufficiently for liquids to drainto trapped outlets;

— Walls should be of waterproof, non-absorbent, washable and nontoxic materials and should belight coloured. Up to a height of at least 1.5 metres, they should be smooth and without crevices,and should be easy to clean , space between walls and ceilings should be sealed and covered tofacilitate cleaning;

— Ceilings should be so designed, constructed and finished as to prevent any accumulation of dirtand minimize condensation, mould development and flaking and should be easy to clean;

— Windows and other openings should be so constructed as to avoid accumulation of dirt andthose which open should be fitted with insect screen. Screens should be easily movable forcleaning and kept in good repair. Internal window sills, if present, should be sloped to prevent useas shelves;

— Doors should have smooth, non-absorbent surfaces and where appropriate, be self-closing andclose fitting; and

— Stairs, lift cages and auxiliary structures such as platforms, ladders, chutes, should be so situatedand constructed as not to cause contamination of meat. They should be capable of being effectivelycleaned. Chutes should be constructed with inspection and cleaning hatches;

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2.9 The use of construction materials which cannot be adequately cleaned and disinfected such aswood, should be avoided unless its use would clearly not be a source of contamination, and

2.10 Office accommodation should be provided for the use of the meat inspection agency.

3. Sanitary Facilities:

3.1 Water Supply:3.1.1. Supply of potable water under pressure should be available with facilities for its storage, where necessary

for distribution, and with protection against contamination;3.1.2. An supply of hot potable water should be available at all times during working hours;Note - This provision is intended to cover water for both cleaning purposes and the destruction of

microorganisms (especially those pathogenic to man) on knives, utensils etc., and coming into direct contact withmeat. For cleaning purposes the temperature of the water should be 65 degree Celsius. The hot water for disinfectionpurposes should be at 82 degree Celsius and dispensed in such a way (e.g. in specially designed boxes near theworking area) that blades of knives etc., can be submerged in the water for a contact time (no less than two minutes).Often this water supply is separate from other hot water supplies used for cleaning, hand washing etc. But if thereis only one hot water supply the term "adequate" should mean that even at times where large amounts of hot wateris used (e.g. during cleaning operations) the water supply from any tap in the establishment should not be decreased;

3.1.3 Ice should be made from potable water and should be manufactured, handled and stored so as to protectit from contamination; and

3.1.4 Steam used in contact directly with meat should be produced from potable water and contain no substanceswhich may be hazardous to health or may contaminate the food.3.2 Effluent and Waste Disposal - Meat processing unit should have an efficient effluent and waste disposal system.

All effluent lines (including sewer systems) should be large enough to carry peak loads and should be constructed in sucha manner as to avoid contamination of potable water supplies. Biological oxygen demand level shall be less than 1500, andfor that an effluent treatment plant, if necessary may be installed.

3.3 Facilities for Storage of Waste and Inedible Material. - Facilities should be provided for the storage of waste andinedible material prior to removal from the establishment. These facilities should be designed to prevent access to wasteor inedible material by pests and to avoid contamination of food, potable water and equipment or building.

3.4 Changing Facilities and Toilets.- Suitable and conveniently located changing facilities and toilets should beprovided in all establishments. Toilets should be so designed as to ensure hygienic removal of waste matter. These areasshould be well lit and ventilated and should not open directly on to food handling areas. Hand washing facilities withwarm or hot and cold water with suitable hygienic means of drying hands should be provided adjacent to toilets and insuch a position that the employee must pass them when returning to the processing area. Where hot and cold water areavailable, mixing taps should be provided. Where paper towels are used, a sufficient number of dispensers and receptaclesshould be provided near to each washing facility. Taps of non-hand operable type are preferable. Notices should beposted directing personnel to wash their hands after using the toilets.

3.5 Hand Washing Facilities in Processing Areas:3.5.1 Adequate and conveniently located facilities for hand washing and drying should be provided wherever

the process demands. Where appropriate, facilities for hand disinfection should be provided. The facilities shouldbe furnished with properly trapped waste pipes leading to drains.

3.5.2 All rooms used for deboning, preparing, packing or other handling of meat should be equipped withadequate facilities for cleaning and disinfecting implements, conveniently located for the use of personnel duringoperations. These facilities are for use exclusively in the cleaning and disinfection of knives, steels, cleavers, sawsand other implements.

3.5.3 All facilities for cleaning and disinfecting implements should be of such nature and sizes as to permitproper cleaning and disinfection of implements . These facilities should be constructed of corrosion - resistantmaterials and should be capable of being easily cleaned.

3.5.4 All facilities for cleaning and disinfecting of implements should be fitted with suitable means of supplyinghot water in sufficient quantity at all times while meat is being handled in that part of the Meat Processing Unit.

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3.5.5 Lighting - Adequate natural or artificial lighting should be provided throughout the meat processingunit. Where appropriate, the lighting should not alter colours and the intensity should not be less than

540 Lux (50 foot candles) at all inspection points. 220 Lux (20 foot candles) in work rooms. 110 Lux (10 foot candles) in other areas.Light bulbs and fixtures suspended over meat in any stage of production should be of a safety type and

protected to prevent contamination of meat in case of breakage.3.6 Ventilation - Ventilation should be provided to prevent excessive heat, steam condensation, dust and to remove

contaminated air. The direction of the air flow should never be from a dirty area to clean area. Ventilation openings shouldbe provided with an insect screen or other protective enclosure of non-corrodible material. Screens should be easilyremovable for cleaning.

4. Equipment and Utensils :4.1 Materials - All equipments, implements and utensils used in establishments which come into contact with

exposed meat and meat products should present a smooth impervious surface and be resistant to corrosion and should bemade of material which is non-toxic, does not transmit odour or taste, is free from pits and crevices, is non-absorbent andcapable of withstanding repeated exposure to normal cleaning and disinfection. Such equipment should be so constructedthat they may be easily cleaned.

4.2 Sanitary Design, Construction and Installation:4.2.1 All equipments and utensils should be so designed and constructed as to prevent hygiene hazards and

permits easy and thorough cleaning and disinfection and where practicable be visible for inspection. Stationaryequipment should be installed in such a manner as to permit easy access and thorough cleaning.

4.2.2 Containers for inedible material and waste should be leak proof, constructed of non-corrosive metal orother suitable impervious materials which should be easy to clean or disposable and where appropriate, able to beclosed securely; and

4.2.3 All refrigerated spaces should be equipped with temperature measurement or recording devices.4.3 Equipment Identification - Equipment and utensils used for inedible material or waste should be so

identified and should not be used for edible products.

5. Hygiene Requirements :5.1 Maintenance. The buildings, rooms, equipment and all other physical facilities of the meat processing unit,

including drains, should be maintained in good repair and in orderly condition. Except for rooms where meat processingor cleaning operations are performed, they should be free from steam, vapour and surplus water.

5.2 Cleaning and Disinfection - Cleaning and disinfection should meet the following requirements :(i) Amenities provided for the use of employee and the inspection service including changing facilities, toilets

and the inspection office space should be kept clean at all times.(ii) If rooms, intended and most of the time used for the handling, preparation, processing, packaging on

storage of meat, are used for any other food preparation purposes, then cleaning and disinfection are necessaryimmediately before and after such use.

(iii) The temperature in rooms for boning out and trimming should be controlled and held suitably low, unlesscleaning of equipment and utensils are carried out at least every four hours;

(iv) To prevent contamination of meat, all equipments, implements, tables, utensils including knives, cleaves,knife pouches, saws, mechanical instruments and containers should be cleaned at frequent intervals during the dayand immediately cleaned and disinfected whenever they come into contact with diseased material, infective materialor otherwise become contaminated. They shall also be cleaned and disinfected at the conclusion of each workingday.

(v) If any skip or trolley or any container used in a department where edible material is handled, enters an areawhere inedible material is handled it should be cleaned and disinfected immediately before re-entering the edibledepartment.

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(vi) Immediately after the cessation of work for the day or at such other times as may be required, the floorsand wails should be cleaned to remove contamination. Floor drains should be kept in good condition and repair withstrainers in place; and

(vii) Roadways and yards in the immediate vicinity of and serving the meat processing unit should be keptclean.5.3 Hygiene Control Programme.-It is desirable that each meat processing unit in its own interest designates a single

individual whose duties are diverted from production, to be held responsible for the cleanliness of the meat processingunit. His staff should be a permanent part of the organisation or employed by the organisation and should be well trainedin the use of special cleaning tools, methods of dismantling the equipment for cleaning and in the significance ofcontamination and the hazards involved. A permanent cleaning and disinfection schedule should be drawn up to ensurethat all parts of the meat processing unit are cleaned appropriately and that critical areas, equipment and material anddesigned for cleaning and/or disinfection daily or more frequently if required.

5.4 Storage and Disposal of Waste - Waste material should be handled in such a manner so as to exclude contaminationof food or potable water. Precautions should be taken to prevent access to waste by pests. Waste should be removed fromthe meat handling and other working areas at intervals and at least daily. Immediately after disposal of the waste, receptaclesused for storage and any equipment which has come into contact with the taste should be cleaned and disinfected. Atleast daily the waste storage area should also be cleaned and disinfected.

5.5 Dogs, cats or other pet animals should be not allowed to enter meat processing unit.

6. Pest Control6.1 There should be an effective and continuous programme for the control of insects, birds, rodents or other

vermin. Meat processing unit and surrounding areas should be regularly examined for evidence of infestation.6.2 Should pests gain entrance to the meat processing unit or surrounding areas, eradication measures should be

instituted. Control measures involving treatment with physical or chemical or biological agents should only be undertakenby or under direct supervision of personnel who have a thorough understanding of the potential hazards to healthresulting from the use of these agents, including those which may arise from residues retained in the product. Suchmeasures should be carried out in accordance with the recommendation of the official agency having jurisdiction and withthe full knowledge of its inspector, and

6.3 Pesticides should only be employed if other precautionary methods cannot be used effectively. Only pesticidesapproved for use in the meat processing unit by competent authority should be used and the greatest care should beexercised to prevent any contamination of the meat equipment or utensils. Before pesticides are applied all meat should beremoved from the room and all equipment and utensils should be thoroughly washed prior to being used again.

6.4 Handling and Storage of Hazardous substances - Pesticides or other substance which may represent a hazardshould be labelled with a warning about their toxicity and use. Except as required for purpose of hygiene such substancewhich may contaminate meat packing material and ingredients should be handled and stored in a part of the meatprocessing unit which is not used for preparation, processing, handling, packing or storage of meat. They should behandled and dispensed only by authorised and properly trained personnel. Extreme care should be taken to avoidcontamination of meat. However, materials employed in the construction and maintenance of an establishment may beused at any time with the approval of Food Safety Officer.

6.5 Personal Effects and Clothing : - Personal effects and clothing should not be deposited in meat handling areas.6.6 Maintenance Tools - Cleaning and maintenance tools and products should not be stored in meat handling area.

7. Personnel Hygiene and Health Requirements :7.1 Medical examination - Persons who come into contact with meat in the course of their work should have a medical

examination prior to their employment. Medical examination of a meat handler shall be carried out routinely and whenclinically or epidemiologically indicated, at least once in 12 months.

7.2 Communicable Diseases - The management should take care to ensure that no person, while known or suspectedto be suffering from, or to be a carrier of a disease likely to be transmitted through meat or while afflicted with infectedwounds, skin infections, sores or with diarrhoea, is permitted to work in any area in any capacity in which there is anylikelihood of such a person directly or indirectly contaminating meat with pathogenic microorganisms. Any person soaffected should immediately report to the management that he is ill.

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7.3 Injuries - Any person who is cut or injured should discontinue working with meat and until he is suitablybandaged should not be engaged in any meat processing unit in the preparation, handling, packing or transportation ofmeat. No person working in any meat processing unit should wear exposed bandage unless the bandage is completelyprotected by a water proof covering which is conspicuous in colour and is of such a nature that it cannot becomeaccidentally detached. first aid facilities should be provided for this purpose.

7.4 Washing of Hands : Every person engaged in a meat handling area should wash his hands frequently andthoroughly with a suitable hand cleaning preparation under running potable water while on duty. Hands should always bewashed before commencing work, immediately after using the toilets, after handling contaminated material and wheneverelse necessary. After handling diseased or suspect materials hands should be washed and disinfected immediately.Notices requiring hand-washing should be displayed.

8. Personnel Cleanliness:8.1 Every person engaged in an area in meat processing unit where meat is handled should maintain a high degree

of personnel cleanliness while on duty, and should at all times while so engaged wear suitable protective clothingincluding head covering and foot wear, all of which should be washed unless designed to be disposed and which shouldbe maintained in a clean condition consistent with the nature of the work in which the person is engaged.

8.2 Aprons and similar items should not be washed on the floor; and8.3 Such items should not be left on equipment in the working area.8.4 Personal Behavior : Any behavior which can potentially contaminate the meat such as eating, use of tobacco,

chewing, spitting, should be prohibited in any part of meat processing unit used for the preparation, handling, packagingor transportation of meat.

8.5 Visitors: Every person who visits an area in any meat processing unit where meat is handled should wear cleanprotective clothing and head cover.

b) Sanitary &Hygienic Requirements for the Retail Meat ShopsFor ensuring the hygiene and safety of meat being sold at retail meat shops, the following requirements

should be followed under the supervision of the qualified Veterinary staff.

1. Location of Meat Shop1. The meat shop / sale outlet should preferably be a unit of meat market located away from Vegetable, fish or other

food markets and shall be free from undesirable odour, smoke, dust or other contaminants. Wherever a meat market is notavailable, individual meat shop can be set up considering the above factors, which have a direct bearing on the hygieneconditions of the premises and health of consumers.

(a) The minimum distance between the licensed meat shop and any place of worship should not be less than50 meters;

(b) The condition of 100 meters distance will apply in case the premises situated directly opposite to the entrygate of religious place of any community.2. All the meat shops located in the vicinity of religious places shall be fitted with black glass doors, which must be

kept closed all times except in case of entry or exit. It must be the responsibility of the meat shop owners to maintain a highstandard of hygiene not only inside the shops, but also in the way leading to the shops road pavements or other adjoiningplace, particularly for insanitary materials originating from the meat business for example, blood, part of offal, meat scrapsetc.

2. Size of Meat Shops2.1 Considering the constraints of commercial space in residential areas in concerned Panchayats / Municipalities

the size of meat shops may vary according to the size of business and activities being carried out there in the meat shops.2.2 The height of shop in all above categories of meat shops should be not less than 3 meters, while in case of air-

conditioned meat shops, it should not be less than 2.5 meters.

3. Premises3.01 The premises shall be structurally sound. The walls up to the height of minimum 5 feet from the floor level shall

be made of impervious concrete material (e.g. glazed tiles or hygienic panels, etc.) for easy washing and cleaning purposes.

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3.02 The floor should be made of impervious and non-slippery materials with a slope for easy cleaning and removalof filth, waste and dirty water. The slope of the floor shall not be less than 5 cm. for a floor of 3 meters.

3.03 All the fittings in the stall should be of non-corroding and non-rusting type.3.04 All processing tables, racks, shelves, boards, etc. shall have zinc/aluminium/stainless steel/marble-granite top

to facilitate proper cleaning.3.05 A sign board indicating the type of meat sold shall be displayed prominently. Nothing else but meat should be

sold at the premises.3.06 The premises should have provision of sewer connection for drainage of wastewater.3.07 There should be provision of continuous supply of potable water inside the premises. In case the water supply

is from bore well the arrangement for softening of water for making the same potable shall be made in the premises andintermittent store arrangement should be made.

3.08 The door of the shop should be of self-closing type. The door of the shop should be of dark glass top and bekept closed. No carcasses should be kept in a manner so as to be seen by the public from outside.

4. Ventilation4.01 The meat shop should be ventilated with facility of cross ventilation and may be provided with at-least one

electric fan and one exhaust fan.4.02 The rails and hanging hooks, if provided for hanging carcasses, should be of non-corrosive metal. The non-

corrosive hanging hooks for carcasses shall be 30 cm. apart and the distance between rails shall be 60 to 70 cm. dependingupon the size of animals slaughtered and carcasses hanged.

5. Equipment and Accessories5.01 The meat shop should have suitable arrangement for fly proofing in the form of air-curtains, flytraps, etc.5.02 It should have display cabinet type refrigerator of size for maintaining a temperature of 4 to 8 degrees C. or

freezing cabinet if the meat is to be stored for more than 48 hours.5.03 The weighing scales used shall be of a type which obviates unnecessary handling and contamination and the

plate sketch of the scale shall be made of stainless steel or nickel coated5.04 The knives, tools and hooks used shall be made of stainless steel. Sufficient cupboards or racks should be for

storing knives, hooks, clothes and other equipments.5.05 There should be a provision of geysers in all the meat shops to have hot water at a temperature not less than 82

degree C to clean the premises and equipment used in meat shop.5.06 Washbasin made of stainless steel / porcelain shall be provided with liquid soap dispenser or other soap and

nail brush for thorough cleaning of hands.5.07 The chopping block should be of food-grade synthetic material, which does not contaminate the meat. If the

block is of wooden it should be of hardwood trunk, which is solid enough and should not contaminate the meat.5.08 A waste bin with a pedal operated cover shall be provided in the premises for collection of waste material.

6. Transportation6.01 The transportation of carcasses from the slaughter house to the premises shall be done under hygienic

conditions in boxes of adequate size linked with zinc/aluminium/stainless steel or wire gauze meat safes, which must bewashed daily.

6.02 The transportation of carcasses from the slaughter house to the meat shops should be done in insulatedrefrigerated vans. Under no circumstances, carcasses will be transported in vehicles used for commuting of humanbeings, or in an exposed condition.

7. Pest Control7.01 The meat shop should have an effective and continuous programme for control of insects, rodents or other

vermin within the premises. The surrounding area of the shop should also be free from insects, birds, rodents and othervermin.

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7.02 The pest control measures adopted by the owner of shop should be kept as a record in the premises to beshown to any officer of the concerned Panchayats / Municipalities responsible for local administration/Corporation at thetime of inspection.

7.03 Chlorinated hydrocarbons, organo-phosphorus compounds and synthetic perithroids, rodenticides etc shouldneither be used as pesticide nor shall be stored at the meat shop.

7.04 No live animals or birds should be allowed inside or adjacent to the meat shops.

8. Personnel Hygiene8.01. Every person employed for meat handling at the meat shop shall be medically examined annually by a authorized

registered medical practitioner and examination shall include examination of sputum and x-ray of the chest for tuberculosis.The medical examination shall also include examination of stool for protozoal and helminthic infestations for thoseparasites, which are transmitted by ingestion, and also for the presence of enteropathogenic Escherichia coli, Salmonella,Shigella spieces and Vibrio cholera.

8.02. A certificate / records of medical fitness of all workers handling meat should be kept as a record in the premisesto be shown to any officer of the concerned Panchayats / Municipalities responsible for local administration / Corporationat the time of inspection.

8.03. No worker suspected to be suffering from fever, vomiting, diarrhoea, typhoid, dysentery or boils, cuts andsores and ulcers (however small) shall be permitted to work in the meat shops.

8.04 All the workers of the meat shop shall keep their finger nails short and clean and wash their hands with soap ordetergent and hot water before commencement of work and after each absence, especially after using sanitary conveniences.

8.05. Eating, spitting, nose cleaning or the use of tobacco in any form or chewing betel leaves shall be prohibitedwithin the premises of meat shop processing, packing and storage area of the unit. "No smoking "and "No Spitting"boards shall be prominently displayed in the shop.

9. Sanitary Practices9.01 The chopping block should be sanitized daily by covering its top with sea-salt, after cleaning it with hot

water at close of business activity.9.02 The floor should be washed with appropriate disinfectant / detergent / sanitizer at the start and close of

the business each working day.9.03 There should be high standard of cleanliness and tidiness in the working area of shop with no organic or

other material lying on the floor.9.04 The refrigerated / freezing cabinet should be regularly cleaned and well maintained.9.05 Slaughtering of animal / birds inside the shop premises should be strictly prohibited.9.06 The carcasses shall not be allowed to be covered with wet-clothes.9.07 Wholesome meat obtained from the authorized slaughter house shall only be sold at the meat shops and

a record thereof shall be kept in the premises to be shown to any officer of the concerned Panchayats / Municipalitiesresponsible for local administration Corporation at the time of inspection.

9.08 Waste bins should be emptied, transported for disposal as per the arrangements made by the concernedPanchayats / Municipalities and waste bin / dhalau ( burial pits) shall be treated daily with a disinfectant.

9.09 The premises shall not be used for residential purposes nor it shall communicate with any residentialquarter. No personal belonging like clothing, bedding, shoes etc. shall be kept in the premises. Only dressedcarcasses of clean meat shall be stored at the premises.

9.10 Hides, skins, hoofs, heads and unclean gut will not be allowed to be stored in the premises at any time.9.11 The chopping instruments should be cleaned with hot water at a temperature of 82 degree C.9.12 The preparation of food of any type inside the meat sale outlet should be strictly prohibited.9.13 The meat obtained from unauthorized sources or unstamped meat is liable to be confiscated and destroyed.9.14 Waste of the meat shop to be disposed of packed in heavy polythene bags in dhalaos (burial pits).

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10. Other Requirements10.01 The prepared meat shall be packed in waxed paper and then placed in polyethylene bags or packed directly in

bags made of food grade plastics.10.02 Failure to comply with any of these instructions may entail legal action against the defaulters, and even result

in cancellation of license by the appropriate authority of the concerned Panchayats/Municipalities/Corporation.10.03 No Objection Certificate from law and order point of view to be obtained from police department or the

concerned Panchayats/Municipalities/Corporation before grant of license for buffalo meat and pork shop.10.04 The concerned Panchayats/Municipalities responsible for local administration in the country shall appoint

qualified Veterinary staff for the meat inspection (Ante mortem and Post mortem inspection) or if regular staff cannot bemade available or deployed for the purpose shall make contractual arrangements for availing the services of qualifiedVeterinary staff for meat inspection available with the Animal Husbandry Depts. of the concerned state/UT in the country.

10.05 Retail meat shop license shall be granted subject to fulfillment of all the above technical and administrativeinstructions in relation to the trade.

Part - VSpecific Hygienic and Sanitary Practices to be followed by Practices to be followed by Food Business Operators

engaged in catering / food service establishmentsIn addition to Part-II the Catering/ food Service establishment in which food is being handled, processed,

manufactured, stored, distributed and ultimately sold to the customers and the persons handling them should conform tothe sanitary and hygienic requirement, food safety measures and other standard as specified below.

It includes premises where public is admitted for repose or for consumption of any food or drink or any place wherecooked food is sold or prepared for sale. It includes:

(a) Eating Houses(b) Restaurants & Hotels(c) Snack Bars,(d) Canteens (Schools, Colleges, Office, Institutions)(e) Food Service at religious places(f) Neighbourhood Tiffin Services / dabba walas(g) Rail and airline catering(h) Hospital catering

I. GOOD MANUFACTURING PRACTICES FOR WHOLE PREMISE

I. Food Preparation AreasThe following rules apply to rooms where food is prepared. There will be no smoke nuisance in the food

preparation area. Wherever cooking or frying of any kind is being done, a chimney having appropriate suctioncapacity as per the size of the kitchen has to be installed prior to start of business.

II . Hand washing facilities and toilets(1) Adequate number of wash-hand basins made of porcelain/stainless steel shall be provided along with

soap to wash hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically.Clean and dry towels shall be kept for the use of customers.

(2) Separate sinks must be provided, where necessary, for washing raw food and cleaning equipment.(3) Sinks with a draining board, detergent and hot water shall be provided to ensure proper cleaning of

utensils, crockery and cutlery there will be a separate place for washing pots and pains.

2. Changing facilities:Facilities for staff to change their clothes, where necessary must be provided.

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II. GOOD FOOD HYGIENE PRACTICES

1. Cleaning� Food areas and equipment between different tasks, especially after handling raw food shall be cleaned.� The surface shall be thoroughly cleaned in case if somebody spills food / water / drink.� A systematic cleaning schedule and instructions has to be developed by the FBO.� Food handlers should strictly follow the systematic cleaning schedule to make sure that surfaces and

equipment are cleaned when they need to be.The schedule should include:� what needs to be cleaned� how often it needs to be cleaned� how the cleaning should be doneCleaning instructions should indicate:� what cleaning products should be used� how the products should be stored ( away from raw, cooked, packed food) and used� how much they should be used or diluted� how long that should be left in contact with the surface (following the manufacturer's instructions)

2. Raw materials1. Raw materials shall be purchased from reliable and known dealers and checked for visible deterioration &

off- odour.2. There should be no physical hazards and foreign body contamination.1. Raw paste, sauces etc. should be stored in properly covered containers made of food grade material and

checked regularly for fungal growth, deterioration etc.

Preparation of fruits/ vegetables:(1) Fruits and vegetables that have been protected from cross-contamination and properly conserved should

be used.(3) Whole fruits and vegetables should be washed in potable water before being cut, mixed with other

ingredients. Uncooked, ready-to-eat fruits & vegetables should be with 50 ppm chlorinated water before cutting,peeling or serving.

(4) Fruits and vegetables should be peeled, squeezed and/or cut, as appropriate, with clean equipment/utensils made of non-absorbent food grade materials.

(5) Previously prepared fruits/vegetables should be kept in clean and properly covered food grade containersunder refrigeration or at a maximum temperature suitable for the product in question.

Preparation of Non-veg. Products:—(1) Raw meat and processed meat should be separated from other foods; items and surfaces.(2) Separate items (e.g. cutting boards, dishes, knives) and preparation area for raw meats and poultry and

marine products should be used to avoid cross contamination of food.(3) Hands should be thoroughly washed before switching from preparing raw meat or poultry or marine

products to any other activity.(4) Ensure proper cooking of all non vegetarian products.(5) Used surfaces should be washed with antibacterial cleaning agent, rinsed properly with water and sanitized

after preparing raw meat/poultry.(6) Ensure that frozen products are thawed as per point no. 9 under special requirements for high risk foods.

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3. Cooking(a) The preparation/ processing/ cooking should be adequate to eliminate and reduce hazards to an acceptable

level which might have been introduced at the raw food level.(b) The preparation/ processing/ cooking methods should ensure that the foods are not re- contaminated.(c) The preparation/ processing/ cooking of veg. & non-veg. products should be segregated.(d) Whenever cooking or reheating of food is done, it should be hot all the way through, It is especially

important to make sure that food is cooked thoroughly.(e) Re-use of cooking oil should be avoided.(f) Food hot held at 60°c and cooled at 21°c within 2 hrs or cooled to 5°c in 4 hours and thereafter refrigerated

might be reheated.(g) Reheated food must reach a minimum internal temperature of 74°C.When using microwave to reheat, food

must reach a minimum temperature of 74°C and stayed covered for 5 mins to allow the temperature to equilibrate.(h) Reheat food quickly in ovens, steamer, microwave oven and/or on top of range in a steam kettle.(i) Never reheat food on a steam table, in a bain marie, in a bun drawer and/or under a heat lamp.(j) In case of reheating of oil use maximum three times to avoid the formation of trans fat. It is ideal to use once

if possible.

4. Chilling� Semi cooked or cooked dishes and other ready-to-eat foods such as prepared salads and desserts having

short shelf life should not be left standing at room temperature.� Chilled food intended for consumption should be cold enough.� Food items that need to be chilled should be put straight away into the fridge.� Cooked food should be cooled as quickly as possible and then put it in the fridge.� Chilled food should be processed in the shortest time possible.� Fridge and display units should be cold enough and as per requirement.� In practice, fridge should be set at 5?C to make sure that food is kept in chilled condition. Also, fridge and

display units should be maintained in good working condition to avoid food spoilage and contamination.

5. Cross-contaminationFollowing should be done to avoid cross - contamination.� Raw food/ meat/poultry and ready-to-eat foods should be kept separate at all times.� Hands should be thoroughly washed after touching raw meat/poultry.� Work surfaces, chopping boards and equipments should be thoroughly cleaned before the preparing of

food starts and after it has been used.� Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food

should be used.� Raw meat/poultry below ready-to-eat food should be kept in the fridge.� Separate fridge for raw meat/poultry should be kept.� Staff should be made aware how to avoid cross-contamination.

III. PERSONAL HYGIENE1. High standards of personal hygiene should be maintained.2. All employees handling food should wash their hands properly:

� before preparing food� after touching raw food or materials, specially meat/poultry or eggs

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� after breaks� after using the toilet� after cleaning the raw materials or utensils / equipments3. Street shoes inside the food preparation area should not be worn while handling & preparing food.4. Food handlers should ensure careful food handling & protect food from environmental exposure.5. Food handlesr should not handle soiled currency notes to avoid cross contamination.

IV. TRANSPORTATION AND HANDLING OF FOOD(1) The vehicle/transportation being used to carry cooked/prepared/processed food should be clean and, dedicated

for this purpose and should not carry anything else.(2) Time required for transportation should be minimum, to avoid microbial proliferation.(3) Cooked food served hot should be kept at a temperature of at least 600 C to prevent microbial growth.(4) Cooked food to be served cold should be kept below 50 C to prevent growth of pathogens.(5) All foods during transportation must be kept covered and in such a way as to limit pathogen growth or toxin

formation by controlling time of transportation, exposure, temperature control and using safe water for cleaning etc.(7) Handling of food should be minimal. It should be ensured that utensils, crockery, cutlery and specially hands of

the food handlers/seller are clean and sanitized.(8) All surplus food and unused thawed food should be discarded.(9) Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling.(10) Dry, fermented and acidified foods should be stored in cool and dry place.(11) All packaged food viz. sterilized milk, bottled beverages, canned foods etc. should be stored properly during

transportation to ensure that seals remain intact and undamaged.

V. STORAGE1. It is very important to store food properly for the purpose of food safety. Following things must be ensured:

� Foods should be cooked, stored and kept at right temperature� Raw meat/poultry should be stored separately from other foods� Veg. foods should always be stored above non-veg. foods and cooked foods above uncooked foods on

separate racks in the refrigerator.� Storage temperature of frozen food should be -18oC or below.� Cooked food to be eaten later should be cooled quickly, and kept it in the refrigerator - It is advisable to

put date on food packages or containers, using stickers or any other way of identification , beforekeeping inside the refrigerator to keep track of food prepared date wise and use accordingly to minimisewastage .

� Storage instructions over food packaging should be followed.� Dried foods (such as grains and pulses) should be stored off the floor, ideally in sealable containers, to

allow proper cleaning and protection from pests.

Stock rotationThe rule for stock rotation is FIFO (first in, first out) to make sure that older food is used first. This will help to

prevent wastage.

VI. SPECIAL REQUIREMENTS FOR HIGH RISK FOODSThis section deals selectively with varieties of food which are high risk as per HACCP and may need special

attention. The type of foods covered here are as follows:

1. Cut fruits/salads, fresh juices and beverages

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(1) Fresh fruits /vegetables cut or juiced should be used immediately; however, short storage should be onlyunder refrigeration in sanitized and properly covered vessels.

(2) Water used in beverages should be potable.(3) Ice used should be made of potable water only.(4) Food or beverages should not be stored in the same container used to store the ice intended for consumption.(5) Juice concentrates must be checked regularly for any fungal growth / change of colour, odour or gas

formation in the bottle.(6) Juice dispensing machine should be cleaned and rinsed with water regularly.

2. Confectionery products(1) Prepared confectionery products should be kept in airtight containers and displayed hygienically.(2) Cream to be used should be stored covered under refrigeration.(3) Finished products should be refrigerated with proper labels indicating date of expiry.(4) Products should be properly wrapped/ packaged after proper cooling.

3. Meat, poultry & fish products(1) Non veg. products/raw materials should be purchased (chilled products temperature should be at 50C or

below and frozen products at -18 deg C or below) from authorized/ licensed slaughter houses/vendors.(2) Processing area should be cleaned and disinfected promptly.(3) Preparation and processing of meat, poultry and marine products should be separate.(4) Non-veg. products are washed with potable water before use.(5) Non-veg. products are cooked thoroughly (core temperature 750 C) for at least 15 seconds or an effective

time/temperature control e.g. 65 0C for 10 minutes, 70 0C for 2 minutes.(6) Non-veg. products should be stored covered in refrigerator below the veg. products.(7) Raw and cooked products should be stored physically separated with cooked products at the top.(8) All refuse/waste should be promptly removed from preparation area.

4. Water based chutneys, sauces etc.(1) All fruits/vegetables should be washed properly before processing.(2) Clean and disinfected chopping boards/grinding stone/machine should be used.(3) Personal hygiene of food handlers need to be ensured.(4) Water used in the chutneys should be safe and potable.(5) Only permitted food additives should be used, if required, and be added in recommended quantities only.(6) Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/

texture/ odour).(7) Sauces and chutneys should be stored in glass/food grade plastic containers with proper lids.(8) Clean and intact containers should be used for storing sauces and chutneys.(9) Sauces and chutneys should be stored in refrigerator when not in use.(10) Perishable/uncooked chutneys should be consumed immediately.

5. Foods transported to point of sale from the point of cooking(1) Food should be reheated more than 740 C before consumption.(2) Food should be consumed or served for consumption within 4 hours of reheating.

6. Foods with Gravy(1) Food products should not be stored at room temperature for more than 2 hours during display or sale.

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(2) For prolonged storage, foods should be stored in refrigerators or kept for hot holding at or above 60°C.(3) No water should be added after cooking/reheating/boiling.

7. Fried Foods(1) Good quality / branded oils/fats should be used for food preparation, frying etc.(2) Use packaged oil only.(3) Use of oils with high trans fats (like vanaspati) should be avoided as far as possible.(4) Re-heating and reuse of oil should be avoided as far as possible. Avoid using leftover oil wherever

possible.

8. Adding ingredients after cooking(1) Ingredients added to the cooked food should be thoroughly washed/ cleaned.(2) After cooking or post cooked mixing, the food should be used immediately.(3) Garnishes etc., if added, should be prepared using fresh, thoroughly washed and freshly cut vegetables

and used immediately.Reuse of cooked food is not recommended.� Potentially hazardous foods and high risk foods such as hollandaise sauce, refried beans, scrambled

eggs and cut fruits are to be discarded.� All food at banquet setting that has been on display are to be discarded.� Food kept at more than 60°C during service may be reused, only by following the procedure indicated

below:� never mix leftover with fresh product. If in doubt, throw out the product.� Reheat leftover food temperature to more than74°C

9. Thawing of Frozen Products.Thawing-In Refrigerator� Items being thawed should be labelled with defrost date to indicate the beginning of 2nd shelf life.� Thaw food at 5°C or less.� Temperature controlled thawing is recommended for meat, poultry and fish.� Any other means of thawing apart from running water and microwave is not allowed.Thawing In Running WaterItems being thawed should be labelled with date and time.� Thawing in running water advisable shellfish and seafood.� Thawing in running water should not exceed 90 minutes.� Ensure air break between tap and water.� Use sanitized food grade container.� Sink must not be used for other purposes during thawing� After thawing, product must be used within 12 hours.� Cold running water (from mains) should be at 15°C or less

[F.No. 2-15015/30/2010]

V.N. GAUR,Chief Executive Officer

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THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY

FOOD SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE)

FDA BHAVAN, KOTLA ROAD, NEW DELHI – 110 002

Website: www.fssai.gov.in

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TRAINING MANUAL FOR FOOD SAFETY OFFICERS

Sr No

Subject Topics Page No

1 INSPECTION OF FOOD ESTABLISHMENTS, MANUFACTURING UNITS

� Food Regulatory Enforcement & Compliance through Inspection � Regulatory Basis for effective quality & safety management system. � Knowledge & Skill requirement for food Inspector � Compliance and enforcement policy. � Caution and Counselling � Recognition of organization or agency for food safety audit (section 44)

� Inspectional Requirements for Food business Operators. � General Inspection Procedures

� Food borne disease risk factors at food processing units � Inspection of Food business system components � Prerequisite plan � Regulatory action plan � Inspection closing, reporting & documentation � Procedural Flow of Inspection of Food processing facility.

� Biological inspection of establishments � Raw material storage � Manufacturing area � Packaging & Storage of finished products � Personnel Hygiene

� Other Food related Standards/Acts Enforcing Agencies � BIS, AGMARK (DMI), � Essential Commodities Act 1954 � Cold Storage Order 1980 � Standards on Weights & Measures Act 1976 (Packaged Commodities) Rules

1977 � Export(Quality Control & Inspection) Act 1963 � Consumer Protection Act 1986

� APEDA, MPEDA, Commodity Boards.

2 to 9

2 SPECIAL ESTABLISHMENT INSPECTION

� Fruits & Vegetable Processing � Bakery Products Processing � Milk & Milk product Processing � Candy & Sweet processing Units � Chocolate & Cocoa processing � Fats & Oil Processing units � Frozen Food Establishments � Food canning plants � Beverage Industry � Meat & Meat products processing � Fish & Fish products processing � The Retail Meat Shops � Wholesale Food Store � Food Service & Distribution

� Open air markets, Retail Stores � Food Service Establishments ( Restaurants, Cafeterias & Catering

establishments)

� Food Warehouses

10 to 14

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FOOD REGULATORY ENFORCEMENT & COMPLIANCE THROUGH INSPECTION

A] Regulatory basis for effective quality and safety management systems 1) Applicable food law(s) The inspector and the inspection process must necessarily be empowered by food safety laws and regulations. The inspector must be thoroughly knowledgeable about these laws and regulations and about the scope of the authority vested in him/her. The inspector should have copies of all pertinent law(s) and regulations for consultation in case of any disagreement. In the absence of laws and regulations to allow an inspector to implement a risk-based approach to food inspection, areas for improvement identified during the inspection can be raised as recommendations instead of non-compliances while legislation is reviewed. 2) Other pertinent regulation(s) In addition to food law(s) and regulations, the inspector should be aware of other laws and regulations that may have food safety implications, such as environmental laws and regulations addressing such issues as sewage and waste disposal. Food processing, in general, is very water intensive, and this issue and the potential need to treat effluents may be an important consideration in areas where water is scarce. There are food processing facilities that cater for export markets and therefore must comply with particular national or international food safety and quality regulations. B] Knowledge and skill requirements for food inspectors Food processing involves many disciplines because food matrices are extremely complex. In addition to proteins, carbohydrates, fats and minerals, the basic blocks of food, there are innumerable interactions between food components and with multiple external factors that may have an effect on the quality and safety of food. These factors may be microbiological, chemical, physical or sensory. Even human perception plays an important role in food quality. In addition, the ultimate objective of food inspection is consumer protection against food borne disease and fraud. Consequently, the modern food inspector must be a professional who has a solid background in food science and technology and in public health. Essential areas of knowledge and skill for the food inspector are the following: 1) Thorough knowledge of food law(s) and pertinent regulations It is essential that the food inspector has a thorough knowledge of the law(s) and regulations governing the operation of food processing facilities and the corresponding inspection procedures. In addition, the inspector must know other pertinent regulations such as those dealing with environmental issues and workplace safety. Also of importance to product quality and safety are regulations affecting agricultural practices, food transportation and food distribution. 2) Background information on the field of food safety and quality Inspectors must know and understand all elements of a quality and safety management system, the role these play in food safety and the way these elements interact with one another. Central to this understanding is knowledge of food processing operations, food microbiology and food chemistry. 3) Prerequisite sanitation, hygiene, and pest control practices A thorough understanding of prerequisite programmes requires prior knowledge of the properties of various types of cleaning and sanitizing compounds, and their interactions with food matter, with each other and with other materials, particularly those materials

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that equipment is made of (e.g. chlorine and steel). Moreover, it is important that the inspector is aware of the characteristics and effects of sanitizing compounds on target bacterial groups and the accepted limits for residues of such compounds in food. The inspector must also be knowledgeable about hygiene practices, including personnel hygiene, and must be able to convey this knowledge to management and employees so that the objectives of relevant regulations are easily understood. The field of pest control products and practices is another area in which inspectors must be knowledgeable. Most pest control products can be deleterious if they find their way into food. The inspector should be able to communicate this knowledge to food processors. 4) HACCP principles Although this topic does not specifically cover Hazard Analysis and Critical Control Point (HACCP) systems, the HACCP approach is risk-based and its elements are helpful to use during an inspection. As such, it should be thoroughly understood by the inspector. Furthermore, the inspector should use inspections as an opportunity to promote HACCP to businesses. Ideally, food inspectors will have taken courses and been certified in the application of HACCP. 5) Inspection techniques Food inspection, as approached by this topic, is a review of the food safety and quality aspects of a primary processing operation or a food processing facility. It is expected that the topic will provide the inspector with sufficient insight into inspection techniques to properly fulfil his/her task. 6) Sampling techniques for product testing Knowledge of sampling techniques, particularly aseptic techniques, and of sample handling for transportation to a laboratory are essential to guarantee the integrity of samples taken for verification. In addition, the inspector must have a good knowledge of testing techniques so that he/she can make informed decisions about sampling methods and properly interpret the results of testing. 7) Compliance verification skills Beyond academic and practical knowledge of food regulations, food processing, food microbiology and chemistry, it is essential that inspectors have sufficient professional experience and criteria to be able to focus the inspection on the truly important factors affecting food product safety: the risk factors associated with food-borne disease. 8) Communication and other skills The food inspector must also possess good communication skills to enable him/her to adequately convey technical and regulatory information regarding safe food handling to others. In addition, the inspector must have professionalism and confidence and exhibit dignity and integrity. 9) Original training certificate and required certificate updates The food industry is in constant change. New food processing technologies, new controls, new equipment and new ingredients constantly come onto the market, as do new testing methods. The food inspector needs appropriate training and must have a diploma/certificate attesting to his/her professional standing and must attend certified continuing education courses to stay up to date with new developments. Mentoring of new inspectors by experienced colleagues is highly desirable.

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C] Compliance and enforcement policy 1) Responsibilities Food regulations are mandatory and must be complied with by the processor and enforced by the inspector and food safety authorities in all cases, because violations constitute offences. Failure by the inspector or other food control authorities to enforce regulations at all times, besides being illegal, defeats the purpose of having a food control system and promotes non-compliance across the industry by example. It would be unfair to demand compliance from one processor and not from others. The inspector’s primary responsibility is to protect the consumer by ensuring compliance with food safety laws and regulations, given that the public’s well-being is the ultimate objective of a national food safety system. Producers and processors, in contrast, are in business to make a profit and that priority may well impair their perception of accountability to society. Therefore, it is also the inspector’s duty to remind producers and processors of their responsibility to produce safe foods. This message can be made more relevant by explaining to food producers and processors that the safety of their products not only fulfils their responsibility towards society – something that may seem idealistic and ethereal – but may also be determinant in developing their business. For example, the adverse effect of bad publicity and the use of favourable publicity as a marketing tool could be described. Compliance with guidelines and voluntary standards, on the other hand, depends on the good will and disposition of the processor and should be strongly encouraged by the inspector. 2) Principles The modern food inspector must think of himself/herself as a reviewer of the food safety control measures and a contributor to their improvement. Control measures must individually evolve continuously in response to technological advances and to the establishment’s own experience, and as part of what should be an equally evolving national food control system. Such improvements can also be very advantageous to the processor from a marketing standpoint. Product safety and quality are characteristics that can be exploited to gain advantage in the marketplace. The food inspector is in a unique position to convey these messages to food producers and processors. Creating awareness about food safety and quality among food producers and processors is as important an element of food inspection as verifying compliance with regulations. Improvements to a quality and safety management system are almost always possible and attainable if the processor is willing to progress and the inspector is able to assist. A generalized trend in modern food processing safety and quality assurance systems is the concept of statistical process control (SPC), which is based on continuous improvement. Although this topic has dealt with SPC only marginally, when discussing critical limits, disseminating the concept of continuous improvement of the quality and safety management system and actively contributing to such improvement must be integral parts of food inspections. Caution & Counselling If the Food Safety Officer, on inspection identifies any contraventions of particular provisions of FSS Act by any food business operator, then he can issue ‘caution’ to that food business operator stating the regulation to be followed for the contraventions & can also counsel them for various preventive & corrective actions to be taken for that contraventions.

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Recognition of organization or agency for food safety audit (section 44)

The Food Authority may recognise any organization or agency for the purposes of food safety audit and checking compliance with Food Safety Management Systems required under this Act or the rules and regulations made there under.

A detailed guideline on various requirements under Good Hygiene & Sanitary Practices (GHP) are laid down in schedule 4 of the Licensing & Registration regulation document.

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INSPECTIONAL REQUIRMENTS FOR FOOD BUSINESS OPERATOR (FBO)

Inspectional Requirements for All Food Business operators

The establishment in which food is being handled, processed, manufactured, packed, stored, and distributed by the food business operator and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standard as specified below. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements. In addition to the requirements specified below, the food business shall identify steps in the activities of food business, which are critical to ensuring food safety, and ensure that adequate safety procedures are identified, implemented, maintained and reviewed periodically.

1. LOCATION AND SURROUNDINGS

1.1 Food Establishment shall be located away from environmentally polluted areas and

industrial activities which produce disagreeable or obnoxious odour, fumes, excessive soot, dust, smoke, chemical or biological emissions and pollutants, and which pose a serious threat of contaminating food; areas subject to flooding; areas prone to infestations of pests; and areas where wastes, either solid or liquid, cannot be removed effectively.

1.2 The premise should not be used for residential purpose, nor shall it has or capable of having direct access inside the premise.

2. LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES

2.1 The layout of the food establishment shall be such that food preparation / manufacturing process are not subject to cross-contamination from viz. receiving, pre-processing (viz. packaging, dishing / portioning of ready-to-eat food). To prevent cross contamination, the activities shall be totally compartmentalized and strict measures should be taken to see that material movement happens only in one direction without any backward flow and any mixing up of various activities. Area occupied by machinery shall not be more than 50% of the manufacturing area.

2.2 The floor of food processing / food service area shall be made of impervious, non-absorbent, washable and non-toxic materials. Floor surfaces shall remain dry and maintained in a sound condition so that they are easy to clean and where necessary, disinfect. Floors shall be sloped appropriately to facilitate adequate drainage and the drainage shall flow in a direction opposite to the direction of food preparation / manufacturing process flow. The openings of the drains to be thoroughly covered with wire mesh to prevent insects and rodents from entering the processing area.

2.3 The walls shall be made of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface easy to clean up to a height appropriate for the operations and wherever necessary, disinfect.

2.4 Ceilings and overhead fixtures shall be designed, constructed, finished and maintained so as to minimize the accumulation of dirt, condensation and growth of undesirable moulds and shedding of paint or plaster particles. Sufficient number of Windows and exhaust openings shall be provided to minimize accumulation of dirt.

2.5 Windows, doors & all other openings to outside environment shall be well screened with wire-mesh or insect-proof screen as applicable to protect the premise from fly and other

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insects / pests / animals & the doors be fitted with automatic closing springs. The mesh or the screen should be type which can be easily removed for cleaning.

2.6 Doors shall be made of smooth and non-absorbent surfaces so that they are easy to clean and wherever necessary, disinfect.

3. EQUIPMENT

3.1 Equipment and containers that come in contact with food and used for food handling, storage, preparation, processing, packaging and serving shall be made of corrosion free materials, which do not impart any toxicity to the food material. Equipment and utensils used in the preparation of food shall be kept at all times in good order and repair and in a clean and sanitary condition. No such utensil or container shall be used for any other purpose.

3.2 Every utensil or container containing any food or ingredient of food intended for sale shall at all times be either provided with a proper fitting cover/lid or with a clean gauze net or other material of texture sufficiently fine to protect the food completely from dust, dirt and flies and other insects.

3.3 No utensil or container used for the manufacture or preparation of or containing any food or ingredient of food intended for sale shall be kept in any place in which such utensil or container is likely by reason of impure air or dust or any offensive, noxious or deleterious gas or substance or any noxious or injurious emanations, exhalation, or effluvium, to be contaminated and thereby render the food noxious.

3.4 Equipment shall be such located, designed and fabricated so that it permits necessary maintenance and cleaning functions as per its intended use and facilitates good hygiene practices inside the premise including monitoring and audit.

3.5 Appropriate facilities for the cleaning and disinfecting of equipments and instruments

especially cleaning in place (CIP) system to be adopted. 3.6 Equipment and containers for waste, by-products and inedible or dangerous substances,

shall be specifically identifiable and suitably constructed. 3.7 Containers used to hold cleaning chemicals and other dangerous substances shall be

identified and stored separately to prevent malicious or accidental contamination of food.

3.8 To put in place, if required, an adequate waste water disposal system / effluent treatment plant as approved by State Pollution Control Board

3.9 All items, fittings and equipment that touch or come in contact to food must be:

� kept in good condition in a way that enables them to be kept clean and wherever necessary, to be disinfected

� Chipped enamelled containers will not be used. Stainless /aluminium / glass containers, mugs, jugs, trays etc. suitable for cooking and storing shall be used. Brass utensils shall be frequently provided with in lining

4. FACILITIES 4.1 Water supply

4.1.1 Only potable water, meeting the requirements of Bureau of Indian Standards

specifications, with appropriate facilities for its storage, distribution shall be used as an ingredient and also for food handling, washing, processing and cooking. Water storage tanks shall be cleaned periodically and records of the same shall be maintained in a register.

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4.1.2 Non potable water can be used provided it is intended only for cooling of equipment, steam production, fire fighting & refrigeration equipment and provided that pipes installed for this purpose preclude the use of this water for other purposes and present no direct or indirect risk of contamination of the raw material, dairy products or food products so processed, packed & kept in the premise.

4.1.3 Non potable water pipes shall be clearly distinguished from those in use for potable

water.

4.2 For Cleaning Utensils / Equipments Adequate facilities for cleaning, disinfecting of utensils and equipments shall be provided. The facilities must have an adequate supply of hot and cold water.

4.3 Washing of Raw materials Adequate facilities for washing of raw food should be provided. All basins (or other facilities) for washing food items must have an adequate supply of hot and/or cold water. The water shall at least be of potable in nature. These facilities must be kept clean and, where necessary, disinfected. Sinks which are used for washing raw foods shall be kept separate and that should not be used for washing utensils or any other purposes.

4.4 Ice and Steam

Ice and steam used in direct contact with food shall be made form potable water and shall comply with requirements specified under 4.1.1. Ice and steam shall be produced, handled and stored in such a manner that no contamination can happen

4.5 Drainage and waste disposal

4.5.1 The disposal of sewage and effluents (solid, liquid and gas) shall be in conformity with requirements of Factory / Environment Pollution Control Board. Adequate drainage, waste disposal systems and facilities shall be provided and they shall be designed and constructed in such manner so that the risk of contaminating food or the potable water supply is eliminated.

4.5.2 Waste (hazardous) storage shall be located in such that it does not contaminate the food process, storage areas, the environment inside and outside the food establishment and waste shall be kept in covered containers and shall not be allowed to accumulate in food handling, food storage, and other working areas.

4.5.3 Periodic disposal of the refuse / waste be made compulsory. No waste shall be kept open inside the premise and shall not be discharged outside the premise, on the road or drainage system.

4.5.4 Proper care shall be taken while disposing plastic /metal / glass materials, bags,

containers and others which are not environment friendly. 4.5.5 Food waste and other waste materials shall be removed periodically from the place

where food is being handled or cooked or manufactured to avoid building up. A refuse bin of adequate size with a pedal operated cover shall be provided in the premises for collection of waste material. This shall be emptied and washed daily with a disinfectant and dried before next use.

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4.6 Personnel facilities and toilets

4.6.1 Personnel facilities shall include adequate means of proper washing and drying of hands before touching food materials including wash basins and a supply of hot and /or cold water as appropriate; separate lavatories, of appropriate hygienic design, for males and females separately; and adequate changing facilities for personnel and such facilities shall be suitably located so that they do not open directly into food processing, handling or storage areas.

4.6.2 Number of toilets depends on the number of employees (male /female) in the establishment and they should be made aware of the cleanliness requirement while handling food.

4.6.3 Rest and refreshments rooms shall be separate from food process and service areas and these areas shall not lead directly to food production, service and storage areas.

4.6.4 A display board mentioning do’s & don’ts for the workers shall be put up inside a

prominent place in the premise in English or in local language for everyone’s understanding

4.7 Air quality and ventilation

Ventilation systems natural and /or mechanical including air filters, exhaust fans, wherever required, shall be designed and constructed so that air does not flow from contaminated areas to clean areas.

4.8 Lighting Adequate natural or artificial lighting shall be provided to the food establishment, to enable the undertaking to operate in a hygienic manner. Lighting fixtures must wherever appropriate, be protected to ensure that food is not contaminated by breakages.

5. FOOD OPERATIONS AND CONTROLS

5.1 Procurement of raw materials

5.1.1 No raw material or ingredient thereof shall be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic items, decomposed or extraneous substances, which would not be reduced to an acceptable level by normal sorting and/or processing.

5.1.2 In addition the raw materials, food additives and ingredients, wherever applicable, shall conform to the Regulations and regulations laid down under the Act.

5.1.3 Records of raw materials, food additives and ingredients as well as their source of procurement shall be maintained in a register for inspection.

5.2 Storage of raw materials and food

5.2.1 Food storage facilities shall be designed and constructed to enable food to be effectively protected from contamination during storage; permit adequate maintenance and cleaning, to avoid pest access and accumulation.

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5.2.2 Cold Storage facility shall be provided to raw processed / packed food according to the type and requirement.

5.2.3 Segregation shall be provided for the storage of raw, processed, rejected, recalled or returned materials or products. Such areas, materials or products shall be suitable if marked and secured. Raw materials and food shall be stored in separate areas from printed packaging materials, stationary, hardware and cleaning materials / chemicals.

5.2.4 Raw food, particularly meat, poultry and seafood products shall be cold stored separately from the area of work-in-progress, processed, cooked and packaged products. The conditions of storage in terms of temperature and humidity requisite for enhancing the shelf life of the respective food materials / products shall be maintained.

5.2.5 Storage of raw materials. Ingredients, work-in-progress and processed / cooked or packaged food products shall be subject to FIFO (First in, First Out), FEFO (first expiry first out) stock rotation system.

5.2.6 Stock rotation system.

5.2.7 Containers made of non-toxic materials shall be provided for storage of raw materials, work-in-progress and finished / ready to serve products. The food materials shall be stored on racks / pallets such that they are reasonably well above the floor level and away from the wall so as to facilitate effective cleaning and prevent harbouring of any pests, insects or rodents.

5.3 Food Processing / Preparation, Packaging and Distribution / Service

5.3.1. Time and temperature control

5.3.1.1 The Food Business shall develop and maintain the systems to ensure that time and temperature is controlled effectively where it is critical to the safety and suitability of food. Such control shall include time and temperature of receiving, processing, cooking, cooling, storage, packaging, distribution and food service upto the consumer, as applicable.

5.3.1.2 Whenever frozen food / raw materials are being used / handled / transported, proper care should be taken so that defrosted / thawed material shall not be stored back and after opening for future use.

5.3.1.3 Such systems shall also specify tolerance limits for time and temperature variations and the records thereof shall be maintained in a register for inspection.

5.3.1.4 Wherever cooking is done on open fire, proper outlets for smoke/steam etc. like chimney, exhaust fan etc. shall be provided.

5.4 Food Packaging

5.5.1 Packaging materials shall provide adequate protection for all food products to prevent contamination, damage and shall accommodate required labelling as laid down under the FSS Act & the Regulations there under.

5.5.2 Only Food grade packaging materials to be used. For packaging materials like

aluminium plastic and tin, the standards to be followed are as mentioned under the FSS Regulations and rules framed there under.

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5.5.3 Packaging materials or gases where used, shall be non-toxic and shall not pose a threat to the safety and suitability of food under the specified conditions of storage and use.

5.5 Food Distribution / Service

5.5.1 An appropriate supply chain needs to be incorporated in the system to minimize food spoilage during transportation Processed / packaged and / or ready-to-eat food shall be adequately protected during transportation and / or service.

5.5.2 Temperatures and humidity which is necessary for sustaining food safety and quality shall be maintained. The conveyances and /or containers shall be designed, constructed and maintained in such that they can effectively maintain the requisite temperature, humidity, atmosphere and other conditions necessary to protect food Conveyances and / or containers used for transporting / serving foodstuffs shall be non toxic, kept clean and maintained in good condition in order to protect foodstuffs from any contamination.

5.5.3 Receptacles in vehicles and / or containers shall not be used for transporting anything other than foodstuffs where this may result in contamination of foodstuffs. Where the same conveyance or container is used for transportation of different foods, or high risk foods such as fish, meat, poultry, eggs etc., effective cleaning and disinfections shall be carried out between loads to avoid the risk of cross- contamination. For bulk transport of food, containers and conveyances shall be designated and marked for food use only and be used only for that purpose.

6. Management and Supervision

6.1 A detailed Standard Operating Procedure (SOP) to be developed for proper management which in turn would help in identifying any problem at exact point, so the course of damage control would be faster

6.2 The Food Business shall ensure that technical managers and supervisors have

appropriate qualifications, adequate knowledge and skills on food hygiene principles and practices to be able which shall enable them to ensure food safety and quality of its products, judge food hazards, take appropriate preventive and corrective action, and to ensure effective monitoring and supervision.

7 Food Testing Facilities

7.1 A well equipped, modern laboratory for testing of food materials / food for physical, microbiological and chemical analysis in accordance with the specification/standards laid down under the rules and regulations shall be in place preferably inside the premise for regular / periodic testing and when ever required.

7.2 In case of any suspicion or possible contamination, food materials / food shall be tested before dispatch from the factory.

7.3 If there is no in house laboratory facility, then regular testing shall be done through

an accredited laboratory. In case of complaints received and if so required, the company shall voluntarily do the testing either in the in-house laboratory or from a designated lab outside.

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8 Audit, Documentation and Records

8.1 A periodic audit of the whole system according to the SOP be done to find out any fault / gap in the GMP / GHP system

8.2 Appropriate records of food processing / preparation, production / cooking, storage,

distribution, service, food quality, laboratory test results, cleaning and sanitation, pest control and product recall shall be kept and retained for a period of one year or the shelf-life of the product, whichever is more.

9 SANITATION AND MAINTENANCE OF ESTABLISHMENT PREMISES 9.1 Cleaning and maintenance

9.1.1 A cleaning and sanitation programme shall be drawn up and observed and the record thereof shall be properly maintained, which shall indicate specific areas to be cleaned; and cleaning frequency; cleaning procedure to be followed, including equipment and materials to be used for cleaning. Equipments used in manufacturing to be cleaned and sterilized after each use at the end of the day.

9.1.2 Cleaning chemicals shall be handled and used carefully in accordance with the instructions of the manufacturer and shall be stored separately away from food materials, in clearly identified containers, to avoid any risk of contaminating food.

9.1.3 Preventive maintenance of equipment, machinery, building and other facilities shall be carried out regularly as per the instructions of the manufacturer, to prevent any hazards from entering into the food while being processed or packed or served. Non-toxic, edible grade lubricants shall be used.

9.2 Pest Control Systems

9.2.1 Food establishment shall be kept in good repairing condition to prevent pest access and to eliminate potential breeding sites. Holes, drains and other places where pests are likely to gain access shall be kept in sealed condition or fitted with mesh / grills / claddings as required and animals, birds and pets shall not be allowed to enter into the food establishment areas/ premises.

9.2.2 Food materials shall be stored in pest-proof containers stacked above the ground and away from walls.

9.2.3 Pest infestations shall be dealt with immediately and without adversely affecting the food safety or suitability. Treatment with permissible chemical, physical or biological agents, within the permissible limits, shall be carried out without posing a threat to the safety or suitability of food. Records of pesticides / insecticides used along with dates and frequency shall be maintained.

10 PERSONAL HYGIENE 10.1 Health Status

10.1.1 Personnel known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, shall not be allowed to enter into any food handling area if there is a likelihood of their contaminating food. The Food Business shall develop system, whereby any person so affected, shall immediately report illness or symptoms of illness to the management and medical examination of

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a food handler shall be carried out apart from the periodic checkups, if clinically or epidemiologically indicated.

10.1.2 Arrangements shall be made to get the food handlers / employees of the establishment medically examined once in a year to ensure that they are free from any infectious, contagious and other communicable diseases. A record of these examinations signed by a registered medical practitioner shall be maintained for inspection purpose.

10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases once a year and a record towards that shall be kept for inspection.

10.1.4 In case of an epidemic, all workers to be vaccinated irrespective of the yearly vaccination.

10.2 Personal Cleanliness

10.2.1 Food handlers shall maintain a high degree of personal cleanliness. The food business shall provide to all food handlers with adequate and suitable clean protective clothing, head covering, face musk, gloves and footwear and the food business shall ensure that the food handlers at work wear only clean protective clothes, head covering and footwear every day.

10.2.2 Food handlers, with any cut or wounds in their person, shall not come in direct contact with food or food contact surfaces.

10.2.3 Food handlers shall always wash their hands with soap and clean potable water, disinfect their hands and then dry with hand drier or clean cloth towel or disposable paper at the beginning of food handling activities; immediately after using the toilet; and after handling raw food or any contaminated material, tools, equipment or work surface, where this could result in contamination of other food items.

10.3 Personal Behaviour

10.3.1 Food handlers engaged in food handling activities shall refrain themselves from smoking; spitting; chewing or eating; sneezing or coughing over any food whether protected or unprotected food and eating in food preparation and food service areas.

10.3.2 The food handlers should trim their nails and hair periodically, do not encourage or practice unhygienic means while handling food.

10.3.3 Persons working directly with and handling raw materials or food products shall maintain high standards of personal cleanliness at all times. In particular:

a) they shall not smoke, spit, eat or drink in areas or rooms where raw materials and food products are handled or stored;

b) wash their hands at least each time work is resumed and whenever contamination of their hands has occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc.

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c) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and mouth, scratching beard, scratching parts of bodies etc.- that are potentially hazardous when associated with handling food products, and might lead to food contamination through the transfer of bacteria from the employee to product during its preparation. When unavoidable, hands should be effectively washed before resuming work after such actions.

10.3.4 Food handlers shall not wear any belonging such as rings, bangles, jewellery,

watches, pins and other items that pose a threat to the safety and suitability of food.

10.4 Visitors

10.4.1 Generally visitors should be discouraged to go inside the food handling areas. However, proper care has to be taken to ensure that food safety & hygiene is not getting compromised due to visitors in the floor area.

10.4.2 The Food Business shall ensure that visitors to its food manufacturing, cooking, preparation, storage or handling areas must wherever appropriate, wear protective clothing, footwear and adhere to the other personal hygiene provisions envisaged in this section.

11 PRODUCT INFORMATION AND CONSUMER AWARNESS

All packaged food products shall carry a label and requisite information shall be there as per provisions of Food Safety & Standards Act, 2006 and Regulations & Regulations made there under so as to ensure that adequate and accessible information is available to the next person in the food chain to enable them to handle, store, process, prepare and display the food products safely and correctly and that the lot or batch can be easily traced and recalled if necessary.

Routine supervision and checks should be done to ensure that food hygiene and food safety procedures are being carried out effectively.

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GENERAL INSPECTION PROCEDURES

1. Introduction

Risk-based inspection starts with the consideration of hazards associated with the food and a review of the control measures in place to determine if they are adequate. Food-borne disease risk factors at a typical processed food packing station.

� Incoming raw material contaminated with pesticide residues and/or enteric pathogens.

� Contaminated wash water. � Poor design of facility: toilets open into packing area, packing station open to

dust, Poor drainage of floor, floors and/or walls are cracked or absorb water. � Presence of pests or other animals. � Sick employees or staff. � Lack of personal hygiene (e.g. dirty clothes, shoes), failure to wash hands or

improper washing. � Dirty boxes/crates. � Recontamination during transportation to market.

In order to address the identified food-borne disease risk factors, the quality and safety management system may require the items showed below. Items required for the quality and safety management system of a typical food processing unit.

� Management (i.e. the operation supervisor) understands the importance and objectives of the controls in place in the business and is able to explain them to labourers. He/she has received training.

� Raw material come from properly managed fields (regulations on pesticide use and Withdrawal periods are observed) and irrigation water that is clean and free of enteric bacteria is used. Pre-qualification of RM providers is required and periodic verification visits are made.

� Cattle and other animals are excluded from processing units. � Staff have been trained to an appropriate standard in food hygiene and personal

hygiene. � Employees are healthy; sick employees (especially those with enteric diseases) are

excluded from food handling activities and the processing environment. � There are toilets and hand washing facilities separated from the packing area and

employees have been instructed about proper hand washing. � Employees properly wash their hands after exiting the facility and re-entering, and

after using the toilet. � Employees wear clean clothes. � The facility is free of dust, pests (cockroaches, flies, rodents, etc.) and other animals

(cats, dogs, birds, etc.). � The packing area is screened to keep insects and animals out. � The wash water is potable. � A high enough level of chlorine (previously determined) is maintained in the fruit

wash tank at all times (requires periodic monitoring throughout the day). � The chlorine level in the wash water is periodically checked and readjusted as

needed.

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� The boxes or crates being used are new or properly washed and sanitized if reused. � The fruit is kept from being contaminated during transportation.

Furthermore, having established the quality and safety management system, it is

imperative that management actively promote and monitor compliance. Besides supervision, management may enhance compliance by posting signs reminding personnel to wash their hands and to indicate the level of chlorine to be maintained in the wash tank, and by periodically sending water samples for microbiological analysis (especially when using water from wells or other private sources).

2. Inspection of food business system components

The Food Safety Officer must prepare for an inspection. If a full HACCP system is in place then an audit (assessment/evaluation) should be performed. Preparation includes consulting the food authority’s records to gain an insight into the background of the operation to be inspected, its history of compliance and the product(s) it handles. This advance knowledge will accomplish the following.

� Help the Food safety Officer to prepare a list of potential food-borne disease risk Factors Identified for the type of product and facility to be inspected.

� Help the Food safety Officer to prepare the necessary inspection wear (unless it is provided by the establishment), tools and equipment.

� Help the Food safety Officer to make an adequate time allocation for the inspection based on the size and complexity of the operation.

� Inform the Food safety Officer about the registration status, the identification number of the facility, and, hopefully, the name(s) of the person(s) to communicate with before, during and, if necessary for follow-up, after the inspection.

Preparation also involves taking care of personal aspects such as obtaining protective clothing (unless provided by the inspected establishment), and preparing the necessary equipment (e.g. flashlight, thermometer), sampling tools, note-taking materials and official forms.

3. Organization of the inspection

The Food Safety Officer must consider the task at hand and organize each inspection. Unless the inspection is a follow-up to a complaint or known violation, in which case a non-announced visit is in order, establishments should be notified of inspections in advance so that management will be available to accompany the Food Safety Officer during the inspection and the necessary records will be available.

The Food safety Officer should plan an opening meeting to get to know the management, explain the objective and scope of the inspection and the procedure to be followed, go Over the relevant regulations, review existing records, discuss the quality and safety management system and ask pertinent questions. This should be followed by a walk-through to assess hazards and the associated controls and to observe the performance of and talk to members of staff and floor personnel. Finally, an exit meeting (Counselling) should allow an opportunity to go over non-compliance and violations, suggest solutions and agree on a time frame for corrections.

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Organization of the inspection.

� Notify establishment in advance (except for follow-up inspections). � Consult the establishment’s records. � Prepare clothing, equipment, tools and official forms. � Schedule an opening meeting. � Conduct a walk-through (counter to product flow). � Plan a closing meeting (Caution/Counselling).

4. Authorization, rights and responsibilities

The Food Safety officer and assistants, if any, must be properly authorized to enter the

facility and conduct the inspection. The Food Safety Officer must produce official proof of his/her identity and affiliation and those of any assistants at the beginning of the inspection.

The establishment has the right to demand such identification, to be informed of the law and regulations empowering the Food Safety Officer, and to ask questions and defend its procedures and practices. The establishment also has the responsibility to open the relevant records to the Food safety Officer and provide pertinent information upon the Food Safety Officer’s request.

5. Prerequisite plan

The prerequisite plan consists of various aspects that some national legislative bodies group under “Good Hygienic Practices” (GHPs) and “Good Manufacturing Practices” (GMPs). Some of the main aspects covered under GHPs and GMPs include:.

Some general components and considerations of the prerequisite plan. 1) Plant construction and equipment programme

This component of the prerequisite plan addresses physical aspects of the primary production or food processing facility and their maintenance. It begins with the facility’s surroundings, as these have a bearing on such environmental issues as air quality and presence of pests, and the general layout. Then it proceeds to building materials and structural characteristics, facility maintenance, design and materials of equipment and utensils – aspects that influence ease of cleaning and sanitation – maintenance and calibration schedules, and general operational status. 2) Standard Operating Procedures (SOPs)

Standard Operating Procedures (SOPs) describe how critical processing operations such as heating or cooling, instituted with the purpose of addressing a food-borne disease risk factor, are to be carried out. 3) Sanitary Standard Operating Procedures (SSOPs)

Sanitary Standard Operating Procedures (SSOPs) describe how, with what and how frequently the facility and equipment must be cleaned and sanitized, and how the effectiveness of cleaning and sanitizing will be ascertained. 4) Pest control programme

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The pest control programme describes the measures taken to prevent pests from entering the establishment and premises, and the procedures followed periodically for controlling those pests that may have gained access. It must include a description of the training required of pest control operators. 5) Personnel hygiene

This aspect includes the facility’s policy regarding sick workers, the employees’ general appearance of cleanliness, the clothing they wear and the policy regarding hand washing. It also includes employees’ facilities (toilets, hand washing stations, showers, locker rooms and eating areas) 6) Training programme

The Food Safety Officer must take note of the facility’s policy regarding training of management, staff, floor labourers and other employees and must examine the training records. These should include academic, on-the-job and continuing education training. The frequency and level of training for each step in the establishment’s organizational structure should also be reviewed. 7) Customer complaints and handling

This aspect covers the establishment’s policy concerning consumer complaints and follow-up. Records of such complaints should be available, as well as of the action taken to address them (including compensation when applicable). 8) Supplier specifications and control

Supplier specifications for all raw materials received by the primary operation or processing plant, including packaging materials, must be available. The specifications should address food-borne disease risk factors inherent to such materials. When relevant, evidence of supplier compliance with specifications, such as copies of certification and laboratory analyses, should be at hand. 9) Record keeping

The establishment must have implemented a system for keeping records of all actions taken to address identified risk factors for food-borne disease. These records should be kept at the establishment and be available during inspections. 6. Regulatory action plan

The regulatory action plan lists the regulations that the establishment must comply with. It includes product and process standards (if the product is standardized), ingredient and packaging requirements (if any), including food additives, the controls that are implemented to ensure compliance with the standard, and the labelling requirements. 1) Product and process standards

As part of the regulatory action plan, the establishment must have at hand any standard(s) that are applicable to the processes used or products manufactured by the facility, provided such standards are mandatory. If there are such mandatory standards, the regulatory action plan must describe the controls that are in place to ensure compliance with the standard(s).

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2) Ingredients and packaging materials

The regulatory action plan must describe the controls that are in place to ensure that all ingredients and packaging materials comply with regulatory requirements. 3) Labelling

The regulatory action plan also describes the controls that are in place to ensure that labelling of products (and codes and dates when required) complies with regulations,

7. HACCP plan, traceability and recall plan

1) HACCP plan

If the facility follows the HACCP system and has a HACCP plan in place, it should be

available to the Food Safety Officer. If a HACCP is in place, an audit will be undertaken, not an inspection. 2) Traceability and recall programme

The traceability and recall programme comprises all the techniques and procedures in

place at the facility to (a) maintain records of incoming materials, indicating date, lot number, supplier, carrier, amount and condition, and (b) implement a recall programme that allows products to be traced to retail in case they need to be withdrawn from the marketplace. This requires coding of all products, keeping records of lot and/or batch numbers and keeping distribution records.

8. Inspection closing, reporting and documentation

Upon completion of the inspection, the Food Safety Officer and the establishment’s management should have a closing meeting to discuss any non-compliance findings (and in this case, to agree on a timetable for correction), discuss possible ways of improving the process, gather any missing information and answer the management’s questions. For example, the Food Safety Officer may point out that recent urbanization of areas surrounding the establishment has brought more traffic, dust and insect pests, and that if this trend continues, it will be necessary to install air conditioning throughout the plant or, at a minimum, in the final product packaging area to replace the current natural air flow. Therefore, the management should start thinking about this improvement.

The particulars of every inspection must be recorded in an appropriate form and documented with copies of any pertinent documents the Food Safety Officer deems necessary. Management must sign the original of the form to signal having seen it and discussed its contents, and the original form must then be entered in the IT enabled system files for future reference (to be launched in near future). If corrective actions are scheduled, a copy of the inspection form should be kept separately in a “pending” file organized by month to ensure timely follow-up. Such follow-up may include an unannounced, limited inspection to ascertain that corrective actions agreed upon during the previous inspection have been implemented.

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Procedural flow of inspection of food processing facility

Prepare for Inspection � Pre-announcement (Except if

inspection in response to compliant/Violation)

� Review inherent risk factors/ products � Prepare for inspection (Time, dress,

tools) � Schedule opening meeting � Examine Records � Foresee food borne disease risk factors � Review facility’s quality and safety

management system /(documents)

Inspection opening meeting � FSO/Authorised officer (and team)

identification � Explain regulations & philosophy � State objectives, scope, procedure and

confidentiality of inspection (records/information).

� Request management collaboration � Seeking questioning of operators

Counter-Flow walk through � Storage/ transportation of finished

products, Packaging and labelling � Product characteristics/ labelling/

sampling � Processing – verify control measures � Verify that critical limits are observed � Facility assessment � Equipment assessment � Employee/ staff health, hygiene &

Training � Sick employee policy/ hand washing � Examine employee facilities � Check raw material reception/ storage � Additives and non-food chemicals � Packaging material specifications/

storage � Sanitation and pest control � Site & surrounding environment

assessment

Process flow chart � Obtain/ prepare operation flow chart � Method of monitoring & validation

Anticipate CCPs � Focus on risk factors � Check CCP critical limits

Closing Meeting (Caution) � Discuss finding (especially non-

compliance & Violation) � Agree on time line for corrective action � Sign report, give copy to management � Discuss possible improvements � File report and schedule follow-up

Follow-up Inspection

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BIOLOGICAL INSPECTION OF ESTABLISHMENTS

While conducting inspection following parameters to be taken into consideration to address microbial contamination/ microbial hazards in the food establishments.

1. Raw Material Storage – Refrigerated and Non-Refrigerated

a) All raw materials should be – � free from insect and rodent infestation � free of contamination from other sources, e.g. birds, moisture, mould etc.

b) If bulk floor handling and storage is in use then, � Hose couplings, inside and outside plant, should be adequately protected

from rodents, clean and in good repair � Dust collectors or ventilation bags at top of the bulk tank should be clean

and insect free � If system contains inspection ports, they should be free from contamination

c) The microbial load of all the food items like raw fruits and vegetables, liquid milk, meat, eggs, flour, cereal grains etc. should be within the acceptable limits at receiving as well as during their storage in the raw material store.

d) Depending on the nature of the food adequate facilities shall be available for storing refrigerated or frozen foods, monitoring food temperatures, and controlling ambient temperatures and humidity to ensure the microbiological safety and suitability of food.

e) In case of grain storage, fumigation should be done at regular intervals to ensure the absence of any microbiological and pest activity.

f) Swabs can be taken from crates, tanks in which the material is kept and stored, to check their microbiological suitability for the purpose.

2. Manufacturing Area

a) All pieces of food contact equipments viz. Dough mixers, conveyors, rounders,

dough dividers, racks, proofing equipments, oven, rollers, slicers, sifters, pasteurizer, homogenizer, retort, bottling unit, pulper, filtering screens, mixing vats etc. should be clean and in good repair.

b) All the equipments and their surroundings should be free from evidence of rodent or insect activity.

c) Temperature of proofing equipment, ovens, retort, heat exchangers and cooling area should be maintained.

d) Equipments should be cleaned (in place, wherever possible) before use. e) All vapor producing cooking equipment such as retort, ovens, grills, and fryers

should be equipped with ventilation and an approved automatic extinguishing system to prevent unnecessary condensation in the working area which may harbor micro-organisms.

f) Utensils like spoons, beaters, pans, bowls, trays, spatulas etc should be sanitized after every lot manufactured.

g) Utensils and equipment washing facilities should be clean and adequate. h) Working area as well as the outside premises should be free from spilled

powders or liquids, trash etc which may attract or harbor pests, rodents or micro-organisms.

i) In slaughter house, diseased animal should be condemned and it should not be allowed to move further in the process.

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j) In meat processing units, carcass from diseased animal or with any internal bruise, boils etc should be removed from the process and be disposed off accordingly.

k) Swabs of machine, working tables, utensils, food contact surfaces should be taken at regular intervals to ensure their microbial safety for food use.

l) Air contamination should be adjudged by checking the microbial quality of air. m) Antiseptic/disinfectant foot bath should be provided at the entrance of plant.

3. Packaging and Storage of Finished Product

a) Packaging material (pouches, films, laminates, cans, glass/PET bottles, closures,

jars, cardboard boxes) should be kept and stored under hygienic conditions in a room intended for that purpose.

b) Packaging material/bottles/closures should be sanitized before use. c) All the products should be labeled according to the Food Labelling Act. d) Immediately after packaging and proper labelling, the products should be placed

in the rooms provided for storage under required temperature and humidity conditions to prevent any spoilage.

e) Temperature and relative humidity of the storage area should be maintained to optimum required level.

4. Personnel Hygiene

a) Health Status

� Personnel known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, shall not be allowed to enter into any food handling area if there is a likelihood of their contaminating food. According to the type of disease, food handler work restrictions are given in Table 1.

� The Food Business shall develop system, whereby any person so affected, shall immediately report illness or symptoms of illness to the management and medical examination of a food handler shall be carried out apart from the periodic checkups, if clinically or epidemiologically indicated.

� Arrangements shall be made to get the food handlers / employees of the establishment medically examined once in a year to ensure that they are free from any infectious, contagious and other communicable diseases. A record of these examinations signed by a registered medical practitioner shall be maintained for inspection purpose.

� The factory staff shall be compulsorily inoculated against the enteric group of diseases once a year and a record towards that shall be kept for inspection.

� In case of an epidemic, all workers to be vaccinated irrespective of the yearly

vaccination.

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Table 1 Food Handler Work Restrictions

Disease Work status Duration of Work Restriction / comments

Abscess, boils, etc Relieve from direct contact and food handling.

Until drainage stops and lesion has healed or employee has negative culture.

AIDS or ARC (AIDS related complex)

May work (per CDC guidelines). No open lesions, upper respiratory diseases, or communicable diseases.

Employee will be counseled and educated.

Diarrhea 1) Acute stage (etiology known)

Relieve from direct food handling.

Until symptoms resolve and infection with Salmonella, Shigella or Campylobacter is ruled out.

2) Campylobacter Relieve from direct food handling.

Until symptoms resolve or after appropriate antibiotic therapy for 48 hours.

3) Salmonella Relieve from direct food handling.

Until stool is free of the infecting organism in two consecutive cultures, not less than 24 hours apart.

4) Shigella Relieve from direct food handling.

Until stool is free of the infecting organism in two consecutive cultures, not less than 24 hours apart.

5) Hepatitis A Relieve from direct food handling.

Until seven days after onset of jaundice. Must bring note from physician upon return.

6) Staphylococcus aureus Relieve from direct food handling.

Until lesions have resolved and the employee has negative culture.

b) Personal Cleanliness

� Food handlers shall maintain a high degree of personal cleanliness. The food business shall provide to all food handlers with adequate and suitable clean protective clothing, head covering, face musk, gloves and footwear and the food business shall ensure that the food handlers at work wear only clean protective clothes, head covering and footwear every day.

� Food handlers, with any cut or wounds in their person, shall not come in direct contact with food or food contact surfaces.

� Food handlers shall always wash their hands with soap and clean potable water, disinfect their hands and then dry with hand drier or clean cloth towel or disposable paper at the beginning of food handling activities; immediately after using the toilet; and after handling raw food or any contaminated material, tools, equipment or work surface, where this could result in contamination of other food items.

� Food handlers engaged in food handling activities shall refrain themselves from

smoking; spitting; chewing or eating; sneezing or coughing over any food whether protected or unprotected food and eating in food preparation and food service areas.

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� The food handlers should trim their nails periodically, do not encourage or

practice unhygienic means while handling food. � Persons working directly with and handling raw materials or food products shall

maintain high standards of personal cleanliness at all times. In particular: � They shall not smoke, spit, eat or drink in areas or rooms where raw

materials and food products are handled or stored;

� wash their hands at least each time work is resumed and whenever contamination of their hands has occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc.

� avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and mouth, scratching beard, scratching parts of bodies etc.- that are potentially hazardous when associated with handling food products, and might lead to food contamination through the transfer of bacteria from the employee to product during its preparation. When unavoidable, hands should be effectively washed before resuming work after such actions.

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OTHER FOOD RELATED STANDARDS/ ACT ENFORCING AGENCIES In addition to Food Safety & Standards Rules and Regulations, the inspector must know other pertinent regulations such as those dealing with environmental issues and workplace safety, voluntary standards, grading and marking rules of the products etc.. Also of importance to product quality and safety are regulations affecting agricultural practices, food transportation and food distribution, packaging rules, Export regulations, Consumer protection act etc.

Bureau of Indian Standards (BIS):

The activities of Bureau of Indian Standards (BIS) are two fold. The formation of Indian Standards in the processed food sector and the implementation of standards through promotion, voluntary and third party certification systems. BIS has on record standards for most processed foods. In general these standards cover raw materials and their quality parameters, hygienic conditions under which products are manufactured and packaging and labeling requirements. Manufacturers complying with standards laid down by the BIS can obtain the ISI Mark that can be exhibited on product packages. These standards have higher quality specifications than those prescribed under AGMARK and PFA. Bureau of Indian Standards has also identified certain items like food colours, food additives, vanaspathi, milk powder, and condensed milk for compulsory certification. BIS has also provided a document of guidelines entitled "Food hygiene - Hazard Analysis Critical Control Point" (HACCP) - System and guidelines for its application [IS 15000:1998]. The BIS has laid down specification for mineral water and packaged drinking water and is the licensing authority for the manufacture of mineral water and packaged drinking water in India.

As a member of WTO, India is Signatory to the Sanitary and Phytosanitary (SPS) agreement and hence has to adopt for International trade, the standards and guidelines and recommendations issued by Food Hygiene Committee of the Joint FAO / WHO Codex Alimentarius Commission which advocates the adoption of HACCP. Industries in the countries exporting to WTO member nations would now have to adopt HACCP, from dates specified by each importing country. For food industry in India, adoption of HACCP is becoming imperative to reach global standards, demonstrate compliance to regulations/ customer requirements besides providing safer food at all time.

IS Standards have been laid down for fruit and vegetable products, spices and condiments, animal products and processed foods. The products are checked for quality by the BIS in their own network of testing laboratories or in several public and private laboratories recognized by them. Under BIS many of the standards are laid down based upon ISO (International Organization for Standardization) standards which is a worldwide federation of National Standard Bodies. The important analytical parameters which influence the quality of food products.

Directorate of Marketing and Inspection (DMI) / AGMARK Standards:

The DMI under the Department of Agriculture and Co-operation in the Ministry of Agriculture enforces the Agricultural Products (Grading and Marketing) Act 1937. Under this Act Grade standards are prescribed for agricultural and allied commodities. Agmark grading means grading of an article in accordance with grade/standards prescribed under the provisions of the act. These are known as AGMARK standards. Grading under the provision of this Act is voluntary. Any person or body of persons desirous of being authorized to grade and mark an article under the provisions of the act shall apply to the agricultural marketing advisor or any other officer of the Central Government or State

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Government authorized by Agricultural Marketing Advisor. Manufacturers who comply with standard laid down by DMI are allowed to use "AGMARK" labels on their products

The general grading and marketing rules 1988 are given in Appendix II of this Act. The grading of all decentralized commodities are given in Appendix III for domestic trade. The grade designation marks shall be applied only to the articles mentioned in the certificate of authorization during the validity period. The certificate of authorization is issued by agricultural marketing advisor or any other officer of the central or state government authorized by the Agricultural Marketing Advisor. The grade designation characteristics vary from product to product. The inspecting officer shall analyze the sample for quality factors as laid down in grading and marketing rules of the specific commodity in respect of produce. The inspecting officer shall also ensure that all the food article graded and certified under Agmark shall satisfy t7he mandatory requirements laid down under PFA rules. The rules for affixation of AGMARK labels, method of packing and marking, check sampling and certificate of grading rules are also given under this act.

Essential Commodities Act 1954:

A number of control Orders have been formulated under the provisions of Essential Commodities Act 1954, whose main objectives are to regulate manufacture, commerce and distribution of the essential commodities including food. These Orders include the Fruit Products Order 1955, Solvent Extracted Oil, De-oiled meal and Edible flour control Order 1967 and Vegetable Products Control Order 1967, Meat Products Order 1973 and Cold Storage Order 1980 all the above orders except Cold Storage Order have now been consolidated under the Food safety and standards Act, 2006 and rules and regulations made thereunder.

Cold Storage Order 1980:

The Cold Storage Order 1980 promulgated under the Essential Commodities Act, 1955, has the objective of ensuring hygienic and proper refrigeration conditions in a cold store, regulating the growth of cold storage industry and rendering technical guidance for the scientific preservation of food stuffs. The order includes 26 subsections. The food stuffs covered are i) Fruits whether fresh, dried, dehydrated or preserved ii) Vegetables including seed potatoes whether fresh, dried, dehydrated iii) Meat whether fresh, frozen, dried or preserved iv) Fish, whether fresh, frozen or dried v) Eggs whether shelled and unshelled vi) Milk and milk products vii) Spices and Condiments viii) Any other food or food products which Central Government may notify in the order, specify from time to time. The important provisions include "factors to be considered in granting or refusing permission for construction of proposed cold storage, prohibition of operation of a cold storage or expanded cold storage without license and maintenance of record and submission of returns.

Standards on Weights and Measures Act 1976 and standards of weights and measures (Packaged commodities) Rules 1977:

These Rules lay down certain obligatory conditions for all commodities that are in packed form with respect to declarations on gross / net weights, which are intended to be sold, distributed, delivered, offered or displayed for sale. These Rules are operated by the Directorate of Weights and Measures under the Ministry of Food and Civil Supplies.

The standards of weights and measures act 1956 was first enacted in 1956 and later amended in 1976. Uniform standards and weights measures were established based on metric system. This act was based on international system of units as recognized by the General Conference of Weights and Measures (CGPM) and the International organization of legal metrology (OIML). Later this act was modified by the parliament as Standard Weights

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and Measures Act 1976. This act has 84 subsections. Under the provisions of the act standards of weights and measures were established. Every unit of weight or measure shall be based on the units of metric system. The unit of length shall be meter, the unit of mass shall be Kilogram and the unit of time shall be second. The base unit of electric current shall be ampere, unit of thermodynamic temperature shall be Kelvin, unit of luminous intensity shall be Candela, Unit of amount of substance shall be mole, the base unit of numeration is the unit of the International form of Indian Numerals.

The commodities in packed form extended to be sold are distributed in the course of inter state trade or commerce, the quantities and origin of such commodities to be declared. The verification of stamping of weights and measures sent from one state to another are to be done. Import and export rules for the weights and measures to have control of the quality of the product and included under the provisions of this Act.

The standards weights and measures packaged commodities Rules 1977 include 40 Rules. The rules include pre-packing and sale of commodities in packaged form. Specific commodities to be packed and sold only in standard packages. Declaration to be made on every package.

Export [Quality Control and Inspection] Act 1963

The Export Inspection Council is responsible for operation of Export [Quality Control and Inspection] Act 1963. Under this Act a large number of exportable commodities have been notified for compulsory pre-shipment inspection. The quality control and inspection of various export products is administered through five regional Export Inspection Agencies and a network of more than fifty offices located around the important production centres and ports of shipment, which work under the administrative and technical control or Export Inspection Council.

In addition, organisations may be recognised as agencies for inspection and / or quality control. Recently, the Government has exempted agriculture and food products, fruit products and fish and fishery products from compulsory pre-shipment inspections, provided that the exporter has a firm letter from the overseas buyer stating that the overseas buyer does not require pre-shipment inspection from official Indian inspection agencies.

Consumer Protection Act 1986:

Government of India has accorded a very high priority to the consumer protection programme. Ministry of food and Consumer Affairs, Department of Consumer Affairs has been designated as the Nodal Department to deal with the area of consumer protection. Since 1986, the department is taking a number of measures to promote a strong and broad based consumer movement in the country. The main objective of this Act is to provide better protection for the consumer in terms of quality of the product he buys. Unlike the existing laws which are preventive in nature, the provisions of this Act are compensatory in nature. This Act is intended to provide simple, speedy and inexpensive redressal to the consumer's grievance and relief of specific nature. The act has been amended in 1993 both to extend its coverage and scope and to enhance the powers of redressal machinery.

The salient features of the Act are summed up as under:-

This Act applies to all goods and services unless specifically exempted by the Central government.

It covers all the sectors whether private, public or co-operative. The provisions of the Act are compensatory in nature.

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The Act enshrines the following rights of consumers:-

� Right to be informed about the quality, quantity, potency, purity, standard and price of goods or services so as to protect the consumers against unfair trade practices.

� Right to be assured, wherever possible, access to a variety of goods and services at competitive prices.

� Right to be heard to be assured that consumer's interests will receive due consideration at appropriate forums.

� Right to seek redressal against unfair trade practices and unscrupulous exploitation of consumers.

� Right to consumer education. Under the Consumer Protection Act there are several definitions laid down. The important being --

a) "Defect" - means any fault, imperfection or shortcoming in the quality, quantity, potency which is required to be maintained by or under any standards.

b) "Unfair trade practices" - means a trade practice which for the purpose of promoting sale, use or supply of any gods or for the provision of any service adopts any unfair method or unfair practice including any of the following practices, namely (i) bargain price (ii) offering of gifts, prize, contest etc. (iii) non-compliance of product safety standard (v) hoarding or destruction of goods.

c) "Service" -- means service of any description which is made available to potential users and include the provision of facilities in connection with banking, financing, insurance, transport, processing, entertainment, house construction etc.

Commodity Boards:

Commodity Boards such as Spices Board, Tea Board, Coffee Board, National Dairy Development Board and other organisations like APEDA, MPEDA also provide safety measures for export oriented food items so as to avoid rejections and detention of consignments not conforming to quality standards.

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FRUIT AND VEGETABLE PROCESSING UNIT.

Sanitary and hygienic Requirements of a F & VP Units to be verified by the Inspecting official:

1. The machinery installed in the processing hall should not occupy more than 50% of total space so as to permit hygienic production and easy movement of workers and materials. All machinery should be installed in such a manner which may allow continuous flow of production and the design which will permit easy cleaning

2. The tops of tables used for food preparation shall be made of impervious

material, preferably SS top.

3. The equipment and the factory shall not be used for manufacture of repugnant products like fish, meat, eggs etc. However, permission may be granted as a special case if arrangements are made for disinfection of premises after changing from meat products to fruit products (one-month idle gap will be required for changeover.)

4. Adequate arrangements for cleaning equipments, machinery, containers

tables and raw materials shall be provided.

5. Copper, brass or iron equipments, containers or vessels are not permitted, in the preparation, packing or storage of fruit products, only aluminum, stainless steel, glass or tin equipment are allowed.

6. The water used shall be potable and shall be got examined chemically and

bacteriological by a Public Health Laboratory. The water sample should be drawn for such examination by the public Health Authority of the Area where the promises is located or should be drawn in the presence of the above authority. Free flowing tap water of 1 Kilo Liter per day shall be made available.

7. Wherever cooking is done on open fire, proper outlets for so smoke/steam etc.

like chimney, exhaust fan etc. shall be provided. All extraction fans installed on the premises shall discharge into the open air at a height of at least 2.5m above ground in such a manner as not to be a nuisance.

8. The workers shall be provided with clean aprons; head- wears gloves etc. and

shall be personally neat and tidy.

9. Medical examination of the workers, in respect to their fitness, and they are not suffering from contagious and loathsome diseases, and suitable to work in the food factory.

0

SPECIAL ESTA

BLISHM

ENT IN

SPECTION

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BAKERY PRODUCTS AND CONSUMER FOOD PRODUCTS

1. Raw Material Storage – Refrigerated and Non-Refrigerated g) All raw materials should be – � stored off the floor and away from walls � free from insect and rodent infestation or adulteration � free of contamination from other sources, e.g. birds, moisture, mould etc. h) Refrigerated items like chocolate, eggs should be stored at proper temperatures. i) If bulk floor handling and storage is in use then, � Hose couplings, inside and outside plant, should be adequately protected from

rodents, clean and in good repair � Dust collectors or ventilation bags at top of the bulk tank should be clean and

insect free � If system contains inspection ports, they should be free from contamination � Tailings from sifting operations should be free from contamination. j) FIFO (First In First Out) system should be applied to release the raw material

from the store k) Expired material should be discarded and not enter into the manufacturing

process. l) Food colours and additives should be used within the safe limits prescribed in

FSS Act 2006.

2. Manufacturing Area n) All pieces of food contact equipments viz. Dough mixers, conveyors, rounders,

dough dividers, racks, proofing equipments, oven, rollers, slicers, sifters etc. should be clean and in good repair.

o) All the equipments and their surroundings should be free from dirt, dust and evidence of rodent or insect activity

p) Inspection cleaning ports on flour conveyor systems should be accessible and easy to open.

q) Conveyor systems should be free from evidence of insect activity r) Cloth connecting sleeves should be clean, tightly-fitted and insect free s) Tailing box on sifter should be free from evidence of insect activity t) Proofing equipment should be free from evidence of insects or rodents u) Temperature of proofing equipment, ovens and cooling area should be

maintained v) Baking pans or storage bins should be clean w) Equipments should be cleaned before use x) All grease vapour producing cooking equipment such as doughnut machines,

grills, and fryers should be equipped with ventilation and an approved automatic extinguishing system.

y) Utensils like spoons, beaters, pans, bowls, trays, spatulas etc should be clean and free from adulterants

z) Utensils and equipment washing facilities should be clean and adequate aa) Cleaning agents and compounds should be labelled properly and kept separate

from food items bb) Weighing practices should be adequate to ensure the declared quantity of

contents would be achieved. cc) All high temperature equipment should be equipped with high-temp cut-off

devices which cut off the fuel or power source if the upper safe limit is exceeded. dd) Working area as well as the outside premises should be free from spilled

powders or liquids, trash etc which may attract or harbour pests, rodents or micro-organisms.

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3. Packaging and Storage of Finished Product f) Only food grade packaging material (printed/unprinted) should be used for

wrapping and packaging of food items. g) Packaging material should also be kept and stored under hygienic conditions in

a room intended for that purpose. h) All the products should be labelled according to the Food Labelling Act. i) Immediately after packaging and proper labelling, the products should be placed

in the rooms provided for storage under required temperature and humidity conditions.

j) Temperature and relative humidity of the storage area should be maintained to optimum required level.

k) FIFO system should be applied for dispatch of all products. l) Food colours and additives should be used within the safe limits prescribed in

FSS Act 2006.

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MILK AND MILK PRODUCTS PROCESSING UNITS

The dairy establishment in which dairy based food is being handled, processed,

manufactured, stored, distributed and ultimately sold by the food business operator, and

the persons handling them should conform to the sanitary and hygienic requirement, food

safety measures and other standard as specified below.

I. SANITARY REQUIREMENTS

1. Dairy Establishments shall have the following:

a) Facilities for the hygienic handling and protection of raw materials and of non-

packed or non-wrapped dairy products during loading and unloading, transport &

storing including Bulk Milk cooling facilities;

b) Appropriate arrangements for protection against pests are must;

c) Instruments and working equipment intended to come into direct contact with raw

materials and dairy products which are made of corrosion-resistant material and

which are easy to clean and disinfect;

d) Appropriate facilities for the cleaning and disinfecting of equipment and instruments

especially cleaning in place (CIP) system;

e) An adequate waste water disposal system which is hygienic and approved by

Pollution Control Board;

f) A lockable room or a secure place for the storage of detergents, disinfectants and

other similar substances;

g) Adequate facilities for cleaning & disinfecting of tanks used for transporting dairy

products and raw milk. These containers have to be cleaned after every use.

2. Dairy establishments shall have working areas of sufficient size for work to be carried

out under adequate hygienic conditions; their design and layout shall be such as to

preclude contamination of the raw materials and the dairy products.

3. In areas where raw materials are handled and dairy products are manufactured, the

areas shall have the following:

a) Solid, waterproof flooring which is easy to clean and disinfect and which allows

water to drain away, and equipment to remove water;

b) Walls which have smooth surfaces and are easy to clean, are durable and

impermeable and which are covered with light-coloured oil/emulsion paint;

c) Ceilings or roof linings shall be easy to clean in those areas where exposed or

nonpackaged raw materials or dairy products are handled;

d) doors made of non-corrossive materials which are easy to clean;

e) adequate ventilation wherever necessary, good steam and water-vapour exhaust

facilities in accordance with Factory Act, 1948;

f) adequate natural or artificial lighting in accordance with Factory Act, 1948;

g) an adequate number of facilities with hot and cold running water, or water pre-

mixed to a suitable temperature, for cleaning and disinfecting hands; taps in work

rooms and lavatories for cleaning and disinfecting hands which shall be non hand-

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operable (e.g. foot operated, sensor operated etc.), these facilities shall be provided

with cleaning and disinfecting materials and a hygienic means of drying hands; and

h) Facilities for cleaning tools, equipment and installations.

4. The occupier of a dairy establishment shall take appropriate measures to avoid cross

contamination of dairy products in accordance with the cleaning program specified

earlier.

5. Where a dairy establishment produces food stuffs containing dairy products together

with other ingredients, which have not undergone heat treatment or any other

treatment having equivalent effect, such dairy products and ingredients, shall be stored

separately to prevent cross-contamination.

6. The production of heat-treated milk or the manufacture of milk-based products, which

might pose a risk of contamination to other dairy products, shall be carried out in a

clearly separated working area.

7. Instruments and equipment used for working on raw materials and dairy products,

floors, ceilings or roof linings, walls and partitions shall be kept in a satisfactory state of

cleanliness and repair, so that they do not constitute a source of contamination to raw

materials or dairy products.

8. Equipment, containers and installations which come into contact with dairy products or

perishable raw materials used during production shall be cleaned and if necessary

disinfected according to a verified and documented cleaning programme.

9. Equipment, containers, instruments and installations which come into contact with

microbiologically stable dairy products and the rooms in which they are stored shall be

cleaned and disinfected according to a verified and documented Food Safety

management system programme drawn up by the occupier of the dairy establishment.

10. The processing establishment shall in principle be cleaned according to an established,

verified and documented Food safety management programme. The manufacturer /

shall take appropriate measures to avoid any kind of cross contamination.

11. Disinfectants and similar substances used shall be used in such a way that they do not

have any adverse effects on the machinery, equipment, raw materials and dairy

products kept at the dairy establishment. They shall be in clearly identifiable

containers bearing labels with instructions for their use and their use shall be followed

by thorough rinsing of such instruments and working equipment with potable water,

unless supplier’s instructions indicate otherwise.

12. Any container or tank used for transporting or storage of raw milk shall be cleaned and

disinfected before re-use.

II. REQUIREMENTS FOR STORAGE

1. Immediately after procuring, raw milk shall be placed in a clean place, which is

suitably equipped so as to prevent any kind of contamination.

2. Where raw milk is collected daily from a producer, it shall, if not collected and brought

to the dairy plant within four hours of milking, be cooled as soon as practicable after

procuring to a temperature of 4ºC and maintained at that temperature until processed;

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3. Upon acceptance at a processing establishment milk shall, unless heat-treated

immediately, be cooled to a temperature of 4ºC or lower, if not already at such

temperature, and maintained at that temperature until heat-treated.

4. When the pasteurization process is completed, pasteurized milk shall be cooled

immediately to a temperature of 4ºC or lower.

5. Subject to Paragraph 7 below, any dairy product not intended to be stored at ambient

temperature shall be cooled as quickly as possible to the temperature established by

the manufacturer of that product as suitable to ensure its durability and thereafter

stored at that temperature.

6. Where dairy products other than raw milk are stored under cooled conditions, their

storage temperatures shall be registered and the cooling rate shall be such that the

centre of products reach the required temperature as quickly as possible.

7. The maximum temperature at which pasteurized milk may be stored until it leaves the

treatment establishment shall not exceed 5ºC.

8. Dairy products not intended to be stored at ambient temperature shall be cooled as

quickly as possible to the temperature established by the manufacturer of that product

as suitable to ensure its durability and shelf life.

9. Where dairy products other than raw milk are stored under cool conditions, their

storage temperatures shall be recorded and the cooling rate shall be adjusted in such a

way that the products reach the required temperature at the earliest.

III. REQUIREMENTS FOR WRAPPING AND PACKAGING

1. The wrapping packaging of dairy products shall take place under satisfactory hygienic

conditions and in rooms provided for that purpose.

2. The manufacture of dairy products and packaging operations may take place in the

same room if the following conditions are satisfied: -

a) the room shall be sufficiently large and equipped to ensure the hygiene of the

operations;

b) the wrapping and packaging shall have been brought to the treatment or processing

establishment in protective cover in which they were placed immediately after

manufacture, which protects the wrapping or packaging from any damage during

transport to the dairy establishment, and they shall have been stored under

hygienic conditions in a room intended for that purpose;

c) The rooms for storing the packaging material shall be free from vermin and from

dust which could constitute an unacceptable risk of contamination of the product

and shall be separated from rooms containing substances which might contaminate

the products. Packaging shall not be placed directly on the floor;

d) packaging shall be assembled under hygienic conditions before being brought into

the room, except in the case of automatic assembly or packaging, provided that

there is no risk of contamination of the products;

e) Packaging shall be done without delay. It shall be handled by separate group of

staff having experience in handling and product wrapping and

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f) Immediately after packaging, the dairy products shall be placed in the designated

rooms provided for storage under required temperature.

3. Bottling or filling of containers with heat-treated milk and milk product shall be carried

out hygienically.

4. Wrapping or packaging may not be re-used for dairy products, except where the

containers are of a type which may be re-used after thorough cleaning and disinfecting.

5. Sealing shall be carried out in the establishment in which the last heat-treatment of

drinking milk or liquid milk-base products has been carried out, immediately after

filling, by means of a sealing device which ensures that the milk is protected from any

adverse effects of external means on its characteristic. The sealing device shall be so

designed that once the container has been opened, the evidence of opening remains

clear and easy to check.

Milk products Butter

Butter is a fatty product exclusively derived from milk. Sodium chloride, cultures of

harmless lactic-acid-producing bacteria and some food additives (e.g., vegetable colours) are

permitted. The proportion of milk fat in butter is normally specified in national legislation,

and records should be checked to ensure that water is not being substituted for butter-fat.

Butter is generally stored at low temperatures, but some organisms, such as the

mycobacteria Brucella and Staphylococci, can survive in it for a long time.

Clarified butter (ghee). Clarified butter or butter oil, which may be called ghee, is a costly

product used as a cooking medium in many countries. It is pure clarified fat derived solely

from milk, curd, cooking butter or cream to which no colouring matter or preservative has

been added; this is melted by heat and the clear supernatant poured off. clarified butter

should be free from animal fat, whey, vegetable oils and fats, and mineral oils. It keeps well

without refrigeration even in warm weather. Samples should be collected for laboratory

examination for freedom from admixture with cheaper oils or fats. On rare occasions,

motor-oil or mineral grease has been mixed with ghee, resulting in serious poisoning among

consumers.

The inspector should check the plant’s quality control procedures if any, and look

for the presence of potential adulterants in the premises. He should check sanitation and

the hygienic practices of employees in the plant.

Ghee substitutes. These are normally made from refined edible vegetable oils and their

hydrogenated products, and may contain certain antioxidants and flavouring agents.

Regulations in the countries where ghee substitutes are most widely used generally require

the presence of not more than 5 percent of sesame oil, giving a standardized colour in the

Baudouin reaction and a prescribed amount of Vitamin A.

Cream

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The main problem is filth and decomposition in the cream itself; however, general

plant sanitation is also important. The inspector should examine the surface of the cream

in the container visually for filth and insects. For more detailed examination, it may be

desirable to filter an entire container of cream through a paper or cloth filter. The filter

should then be washed with hot water to remove the cream residue, and the material

trapped on the filter examined for flies, maggots or other insects, and rodent excreta. The

inspector should watch for milkstone build-up on equipment. This can be identified with an

ultraviolet light; its presence indicates poor cleansing procedures.

Cheese

Generally, cheese is the fresh or matured product obtained by the draining after

coagulation of milk, skim or partly skim milk, buttermilk, or a combination of some or all of

these products. Wax or other material used for covering the outer surface must not contain

material harmful to health. Processed cheese is made by grinding, mixing, melting and

emulsifying one or more varieties of cheese with the aid of heat and emulsifying agents,

with or without the addition of permitted food additives. Plant sanitation is of major

importance. The inspector should check the adequacy of milk pasteurization operations.

Containers of milk may be filtered through a paper or cloth filter to allow examination of the

residue for filth and insects. Since many hand operations are used in the manufacture of

cheese, employee’s hygienic practices and health conditions must be checked to reduce the

possibility of bacterial contamination.

Evaporated and condensed milk

Overall plant sanitation must be satisfactorily maintained to reduce the possibility of

bacterial contamination of all these products. Several of these products can defined as

follows:

(a) evaporated milk is a liquid product, obtained by the partial removal of water

from milk, usually under reduced pressure. It is sealed in cans and sterilized by

heating at 115°C for 15 to 20 minutes:

(b) evaporated skim milk is a liquid product, obtained by the partial removal of

water from skim milk, usually under reduced pressure. It is sealed in cans and

sterilized by heating at 115°C for 15 to 20 minutes;

(c) khoa is also a form of evaporated milk, prepared traditionally by open-pan

evaporation of milk to an almost semi-solid state. It has a much lower moisture

content than evaporated milk and is used in many countries as a basic

ingredient in the manufacture of confectionery and sweets. The centers of the

lumps of khoa may have higher moisture content, creating the danger of growth

of pathogens and enterotoxin from Staphylococci. Spot checks should be made

by laboratory examination for pathogens and toxins;

(d) Skimmed sweetened condensed milk is a product obtained by evaporating part

of the water from whole or fully or partially skimmed milk, with or without the

addition of sugar.

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Dried milk (milk powder), reconstituted milk and toned milk

Milk powder is a product obtained by the removal of water from milk, partly skim

milk or skim milk. Dried milk is a good and important source of protein. It is used not only

in reconstituted milk but also as an ingredient in many other products.

Milk can be dried either by the roller-or the spray-drying process. As roller-drying involves

heating the milk to higher temperatures than spray-drying, roller-dried milk is considered

to be hygienically better protected. If milk received for drying cannot be processed

immediately, it should be cooled to 3 to 4°C, since certain Staphylococci may produce

dangerous amounts of heat-stable toxin in poorly cooled milk that is awaiting drying. At

some stage before drying, milk must receive heat treatment that is at least equivalent to

pasteurization, preferably at a temperature of about 85°C at every stage, care must be

taken to avoid holding whole or concentrated milk awaiting drying at temperatures that

would permit the extensive growth of toxin-producing Staphylococci. Particular attention

should be paid to the balance or holding tank between the evaporator and the drier. In

addition, the inspector should be alert for the existence of moisture (2-3 percent) and

temperature conditions conducive to the growth and contamination by Salmonellae.

Special care is also necessary in the storing, handling and distribution of both dried

and reconstituted milk. Since the natural bacteria-inhibiting capacities of raw milk are

destroyed in the drying process, every precaution must be taken to avoid contamination

with pathogens. Water used in reconstitution is of special importance. It should be

bacteriologically safe or should be brought to the boil and subsequently cooled to 50°C

before use. Where dried milk is reconstituted or used in the manufacture of toned milk, the

resultant product should be properly pasteurized and should be protected against

recontamination in the same way as pasteurized milk.

Overall plant sanitation is extremely important. The plant should be visited before

production operations start, so that the inspector can evaluate the firm’s clean-up and

start-up procedures and observe the personal sanitation and hygienic practices of

employees.

He should check pasteurization operations, and determine whether clean, filtered air

is used in driers, conveyors, and post-drier areas, with no possibility of adding

contaminants. He should also check the plant’s quality-control procedures and take

laboratory samples to determine conformity with national standards.

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Candy and Sweets processing units

The main problems relate to house keeping, infestation and general hygienic

practices involved with both production and storage. Starch is often used to form candy

shapes. Other raw materials, such as sugar, nuts, flour, milk products, etc., should also be

checked for cleanliness and quality. The inspector should check the firm’s sifting operations

for evidence of insects, foreign material, etc.

In warm climates, candy and sweets are particularly attractive to flies, bees and

other insects. The inspector should check whether they are properly protected during

storage and sale. Milk sweets being perishable, he should check the storage conditions and

freshness of the product. He should check whether reworked candy is added back to the

production line and how it is handled, and determine the dressing or release agent used on

candy-cooling slabs. He should ensure that only food grade colours are used and calculate

colour level in the final product.

Chocolate and Cocoa processing Salmonella contamination and other enteric infections can be a problem with

chocolate products. The inspector should determine whether critical raw materials such as

skim milk powder, milk, eggs, cocoa, etc. have been adequately heat-treated, pasteurized,

or handled in such a way that bacterial contamination is eliminated or minimized.

Sanitation is a major problem, especially since many chocolate products are finished by

hand-dipping; employee sanitation practices are, therefore, very important to prevent

product contamination. These products are generally consumed by children, who are highly

susceptible to enteric infections. Storage of cocoa beans, nuts and coconuts should be

checked for insects, rodents, and mycotoxins. The inspector should determine how

fumigants are used. Insect infestation in processing machinery can be a problem if

equipment is not cleaned regularly. Samples collected for analysis of mycotoxins, unless

otherwise directed, should consist of 30 individual portions of at least 125 g each.

Coffee and Tea processing

Insect infestation and rodent contamination in storage are the most important

problems. Inspectors should be alert to adulteration of coffee with chicory, tamarind seed

flour and other coffee substitutes. Tea may be adulterated with exhausted tea leaves,

sawdust and artificial colouring.

Custard and Cream-Filled Foods

Sanitation and good-quality raw materials are critical factors be kept in mind when

inspecting these products. Bacteria-sensitive materials, such as skim milk powder, milk

and eggs, must have minimum bacteria levels, and must be stored, defrosted and handled

in such a way that the addition or growth of bacteria is prevented. The products are not

subjected to a heat treatment after filling; the filling operations must, therefore, be

conducted in the most sanitary manner possible. The inspector will need to check

equipment sanitation, clean-up procedures and employee practices.

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Fats and Oils processing units

The inspector should check the raw materials for adulteration (e.g., argemone in

rapeseed or mustard); for contamination with filth, insects, chemicals, or contaminants

from unsatisfactory raw materials, or from improper manufacturing operations; and for the

substitution by low-cost oils of those of higher value. Inspection for adulteration requires

careful observation because the processors involved are normally carrying out such

practices willfully, to gain illegal profits. The inspector should determine the source of

various oils and other ingredients on the premises, check for the unauthorized use of food

additives, verify labelling, and collect samples for laboratory examination whenever

adulteration is suspected.

If the oil is extracted by solvent extraction, the type and specifications of the solvent should

be ascertained as well as the level of residual solvent carried over into the finished product.

While many countries have taken steps to prohibit the use of PCBs, a great deal of old

electrical equipment is still in use throughout the world.

Processing a) The premises in which the product is being handles/manufactured shall conform to

the sanitary requirements as specified in the Edible Oils Packaging (Regulation) Order

1998.(under review)

b) Food additive quality should comply with corresponding standards and relevant

mentioned in FSS Rules and Regulation, 2009.

c) The varieties and amount in the application of food additives should comply with FSS

Rules and Regulation, 2009.

d) Possible contamination with chemicals should also be investigated. For example, a

number of serious chemical poisonings have taken place when polychlorinated

biphenyl (PCB) compounds inadvertently contaminated edible oils. PCBs have been

extensively used in electrical transformers and capacitors. The proximity of this type

of electrical equipment to an edible oil processing operation should be investigated.

While many countries have taken steps to prohibit the use of PCBs, a great deal of old

electrical equipment is still in use throughout the world.

e) Physical and chemical indices of all edible oils including vegetable oils should comply

with FSS Rules and Regulation, 2009.

f) If fortification of oil with vitamins (A, D, E and/or K) is carried out, the original

compound used for fortification and form of vitamin added should also be checked.

g) The amount of vitamin compound added and the final concentration of vitamin in the

oil should be checked at regular intervals.

Packaging and Labeling

h) Product should be packaged with compliance to The Edible Oils Packaging

(Regulation) Order 1998.

i) Products should be packaged with materials or containers that comply with hygienic

requirements. The container should be clean, dry and sealed.

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j) Edible oils shall be packed in conformity with the Standards of Weights and Measures

(Packaged Commodities) Rules, 1977, and the FSS Act, 2006 and Rules made there

under.

k) The labeling of packaging for sale should comply with corresponding standards and

stipulations.

Storage and Transportation

l) Edible vegetable oil should not be stored with other non-edible vegetable oil, and the

storage should be equipped with measures against rain, sun exposure,

contamination, and explosion.

m) The inner-layer and valve of oil container should not be made from bronze material.

n) Larger containers should be filled with nitrogen or carbon dioxide if possible, and

must not be blended with air.

o) Containers designated for storage of processed oil must be explicitly labeled,regularly

cleaned or treated, and dried before refilling with oil.

p) The product should be protected against contanmination during transportation, and

must not be transported with other toxic or hazardous goods.

Tomatoes and Tomato Products processing

Raw materials:

The inspector should check fresh tomatoes for soundness, ripeness, fungal rot

(anthracnose), bacterial rot (sour), fly eggs and maggots, after sorting and before they are

pulped for processing or packaged as whole tomatoes. Seasonal variations may lead to the

undesirable use of unripe tomatoes. Tomato products are normally high-acid products, and

as such they are thermally processed only to kill vegetative bacteria and not bacterial

spores. Continual checks should be made to ensure that the finished product pH is at 4.6

or below. The inspector should check for the adulteration of tomato sauce with starch,

colouring, chemicals, etc.

When whole tomatoes are peeled using a caustic solution, no caustic residue must

be allowed to remain on the tomatoes to be packaged, because the pH could be altered or

changed to above 4.6.

Bottled Water manufacturing units.

The water being bottled should be from an approved source and regularly tested

chemically and microbiologically for conformity to prescribed standards. The inspector

should check any treatment of the water by distillation, ion exchange, filtration, uv

treatment, reverse osmosis, carbonation, mineral addition, or other treatment or

purification steps. Samples for laboratory analysis should consist of at least 18 retail units

with the same code number. This should be sufficient for both chemical and bacteriological

assay.

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Frozen-Food Establishments

Freezing for food preservation utilized low temperatures to prevent the multiplication of

micro-organisms. For this reason, the quality of the raw materials and sanitary condition of

the equipment are critical. The material should be handled and prepared as quickly as

possible under the best sanitary conditions to minimize the number of bacteria present at

the time of freezing. Frozen conditions must be adequately maintained during

transportation of the frozen foods. Raw materials should be subjected to a field

examination. At the time of delivery, the inspector should check 100 pieces of the particular

fruit, vegetable or other food arriving at the plant for preparation before freezing. He should

separate those pieces which are unsatisfactory because of mould, decomposition, insect

and rodent filth or foreign material, and report the unsatisfactory pieces as a percentage of

the sample taken. He should examine 100 pieces after all sorting and grading have been

\completed, to determine the amount of unsatisfactory material being removed or being

allowed to enter the process. This procedure can then be repeated at other times during the

inspection to determine the overall quality of the food being prepared. The origin of raw food

material being delivered to the plant should be reported.

Inspection of Food-Canning Plant

Canning is a method of preserving food in hermetically sealed containers so that it

can be safely eaten at a later time without recourse to refrigeration. The effectiveness of

canning in destroying or suppressing micro-organisms in food depends mainly on the

combined effect of time and temperature; but also, however, upon the composition of the

food and its pH. Hazards due to spores of micro-organisms can be controlled either by an

appropriate time/temperature combination or by lowering the pH of the food to below 4.6,

which inhibits the growth of vegetative bacteria only. The first method is applied to low-acid

foods and the second to acid or acidified foods. The control may seem simple; other factors

must, however, also be considered. Too much heat may affect the flavour, texture,

appearance, palatability or nutritional value of the food. A heat treatment (thermal) process

must have a time/temperature combination that has maximum destructive effect on the

micro-organisms and minimum effect on the quality of the food.

Low-acid foods Raw materials. The inspector should obtain complete information on the firm’s field

management or procurement programme for harvested vegetables. He should check

washing equipment and practices, obtain the brand name and list of ingredients if the firm

uses cleaning solutions in wash and rinse water, and determine whether label directions

are being followed.

Product preparation. The inspector should obtain detailed information on the firm’s

equipment-cleaning and sanitizing procedures. He should look for possibilities of high

bacteria growth, such as areas where a food product can be trapped or held for a short

period and then returned to the product stream. The bacteria that grow during this holding

time will add to the normal bacterial load, and this could adversely affect the autoclave

procedure. Thermophilic bacteria grow optimally at a range of 50 to 55°C. If part of the

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processing operation takes place in this temperature range for extended periods of time, the

inspector should determine how long the product is held at this temperature.

The inspector should observe blanching operations for temperature control and

blanching time, and determine whether blanched foods are washed or cooled in potable

water. If the blanched food is immediately canned and retorted, it can be handled at the

elevated temperature at which it is discharged from the blancher. If it is to be handled or

sorted after a blanching, then it should be cooled, not only to make it more comfortable for

the sorters, but to droop the internal temperature of the product below the thermophilic

growth range. Canned food products should be stored in such a manner that they do not

become frozen or exposed to high humidity or excessive heat. These conditions can all

cause stress on the container closure system.

Field examinations. The inspector should routinely examine the warehouse stock for

evidence of defective lots, e.g., leaking cans, wet cases, swollen cans, swarms of fruit-flies or

other insects around isolated pallets, etc. When inspection evidence indicates the

probability that under-processed lots, or lots with excessive defective units have been

produced, the inspector should conduct a visual examination of warehouse stock. He

should give priority to examining the lot which was processed incorrectly, but any lot

produced using the process, especially if warehoused for at least 14 days, can be examined.

All containers in a single lot shall have the same production code.

Beverage Industry

The most usual causes of unsatisfactory products are foreign material in returnable

bottles; glass in bottles; and mould in the product due to poor sanitation in the equipment.

1. Raw materials a) Water is the most important raw material used in manufacturing and should be

from an approved source. The method of treating water used by the plant should be

checked.

b) Another important ingredient is sugar. Sugar-receiving equipment should be

checked for cleanliness and sign of infestation.

c) Flavourings and colours should be stored off the floor, and should be checked to

ascertain whether they are approved.

d) New bottles, cans and bottle caps should not be exposed to insect or rodent activity

or excessively dusty conditions.

e) Special attention should be given to food colours to ascertain that they are food dyes

and not textile or other industrial colours.

2. Bottle-washing

a) Returned empty bottles should be checked prior to washing to remove foreign

material and damaged bottles. b) The bottles may have been used to hold items which pose a threat of both bacterial

and chemical contamination. This is especially true of bottles used for soft drinks

and milk.

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c) A caustic solution, sodium hydroxide at 3 percent, heated to about 55°C, or other

suitable approved solution, should be used in washing-machines to clean returnable

bottles.

d) Special attention must be given to rinsing with potable water in order to completely

remove the cleaning solution.

e) Mould in the product generally appears as dark-coloured, irregularly shaped

particles.

f) The bottle-washing machine cabinet and housing are sometimes heavily infested

with insects such as cockroaches. There may be areas in the washer that, if not kept

clean, will cause recontamination of the bottles after washing.

g) The washed bottles should be checked prior to filling to eliminate any bottles that

were inadequately washed and rinsed of cleaning chemicals, or that contain foreign

objects that were not removed in the washing process.

h) Bottles damaged in the washing process should also be eliminated.

i) For visual inspection of the unfilled bottles, the inspection area should be properly

arranged and lighted to give a good clear view of the bottles against a white

background.

j) The background should be free of dirt and objects that would hamper inspection of

the bottles.

k) Guards on the conveyor should be designed and placed to permit the best possible

view of the bottles.

3. Bottle filling

a) Exploding bottles may send flying glass into unfilled bottles approaching the filling

equipment. Bottles being filled should be shielded to prevent this.

b) In case of any bottle explodes, other bottles approaching the filling machine should

be checked for broken glass pieces.

c) Observations should include an estimate of the frequency of bottles being broken

and the number of unfilled bottles exposed to flying glass at any given time. This

should be followed by examination of the finished product in the warehouse to check

for broken glass.

d) Bottles should be examined before washing, after washing, and after filling in order

to check the efficiency of the establishment’s washing and inspection facilities.

Several hundred bottles should be examined at each of these points.

e) Detailed information on objectionable conditions encountered should be reported,

and should include the number of bottles examined.

f) The industry’s cleaning and inspection of non-returnable bottles should be checked.

Although these bottles do not present the same hazards as returnable bottles, they

should still receive a wash or rinse prior to use, and the bottles should be checked

for damage and foreign material.

4. Storage Conditions

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a) When beverages are stored under cool conditions, their storage temperatures shall

be recorded and the cooling rate shall be adjusted in such a way that the products

reach the required temperature at the earliest.

b) Any container or tank used for transporting or storage of raw material, in-process

product or processed product shall be cleaned and disinfected before re-use.

c) Products intended to be stored at ambient temperature shall be cooled as quickly as

possible to the temperature established by the manufacturer as suitable to ensure

its durability and shelf life.

d) Crates containing filled bottles should be stacked to a height maintained to prevent

deformation/ compression of the bottom-most bottles/cans.

e) Any leakage, spillage from cans/bottles should be cleaned off promptly to avoid

cross contamination.

Meat and Meat Products processing

Meat is a valuable source of protein, but it is also an important potential source of

disease if not properly prepared, following good hygienic practices. The examination of

animals before slaughter (ante-mortem) is carried out or supervised by qualified

veterinarians; properly trained inspectors can look for questionable conditions that can

then be referred to veterinary judgement. The same is true of examination of animal organs

and carcasses after slaughter (post-mortem).

Ante-mortem inspection:

This examination is designed to determine the fitness of the animal to provide meat

suitable for human consumption. The inspector should check for evidence of animal abuse.

Animals should be free from illness, infection, tiredness, etc.; reasonably clean; and

transported to slaughter in a manner that will protect them from accidents in a conveyance

that is clean and in a sanitary condition. Conveyance cleaning should include disinfecting

to prevent transmission of disease. On arrival in the slaughterhouse area, the animals

should rest for 24 to 48 hours in clean, airy stalls before slaughter. Care should be taken to

prevent horning or other injuries during the waiting period.

Post-mortem inspection and laboratory control procedures:

Post-mortem inspection. In abattoirs, post-mortem inspection should be carried out

immediately after slaughter. Its purpose is to ensure the detection of diseases and

abnormalities, so that only meat fit for human consumption is passed as such. The

inspection should be carried out by veterinarians or by specially trained inspectors under

veterinarian supervision.

Routine post-mortem inspection should include viewing, palpation, and where

necessary incision and sample-taking for laboratory examination. The inspection should be

carried out in a hygienic and systematic manner.

Prior to the final examination, all parts required for the inspection of the animal

should remain identifiable with the carcass.

Meat that has been passed by the inspector as fit for human consumption should be

branded in accordance with local regulations. Brands and stamps bearing the marks of

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inspection should be kept clean while in use, and should be held in the custody of the

inspector and used only under his supervision.

Laboratory control procedures. In addition to the routine organoleptic examination

carried out by the meat inspection services, it is essential that each meat establishment

have access to a laboratory for control and diagnostic work.

Critical points in the inspection meat products :

(a) both quality and hygienic control of meat and other raw products as they are

received in the manufacturing establishment. The inner temperature and pH of meat

should be recorded;

(b) cleanliness, temperature and other storage conditions;

(c) control of the manufacturing process all along the line to ensure clean and hygienic

handling, proper composition, and conformity to prescribed standards for the means

of preservation (heat treatment, salting, sugaring, etc.);

(d) control of packing, packaging and storage conditions, and observance of prescribed

holding times, validity periods, etc.;

(e) observation of cleanliness and hygienic practices by food handlers;

(f) sanitation of the premises, equipment and fittings, and their proper functioning;

(g) control of transport and other means of distribution.

Fish and Fish Products processing

The main problems with fish and fish products are decomposition, insect infestation

and parasites, as well as sanitation. The inspector should be alert for poisonous fish and

fish parts.

Fresh fish raw material:

Incoming fish should be checked for decomposition. Some species of fish should also

be checked for parasites and chemical contamination. The inspector should determine how

effectively unsatisfactory fish are segregated and what steps are taken for their disposal.

Fresh-caught fish have a shiny, iridescent surface; the body is covered with a nearly

transparent, uniformly spread, thin coating of slime; the eyes are bright and protruding, the

pupil black and the cornea transparent; the gills are bright and appreciably free from slime.

The odour of fresh lean fish is most often described as “marine-like” or “fresh-seaweedy”;

fatty fish have a pleasant “margarine-like” smell. Although the flesh is soft and flabby

immediately after capture, as soon as rigor mortis sets in, it becomes firm.

After freezing, good fresh fish have a delicate, pleasant odour and flavour when

cooked. If the fish is a little older before freezing, it is insipid; a lack of odour or flavour is

noticeable. The limits of edibility are reached when amines, ammonia, and such putrid

elements as hydrogen sulphide and indole can be detected.

In fatty fish such as herring, mackerel, sprat, tuna, salmon, and trout, oxidation

leads to rancidity during storage. White-fleshed fish, such as cod and haddock, have a little

fat, so rancidity is not a serious problem; these fish are also generally gutted soon after

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capture, so the major cause of spoilage is not the digestive enzymes but, rather, bacterial

activity. In colder climates, bacterial activity in carefully gutted, washed and ice-packed

haddock starts increasing rapidly from the sixth to the sixteenth day. During rigor, bacterial

activity is generally reduced, as the pH during this period does not favour microbial growth.

Normal pH values during the rigor of fish such as haddock, whiting and related species lie

between 6.2 and 6.6.

Different species of fish have different keeping qualities: whiting, for instance, will

not keep as long as cod; this is true also under frozen conditions. Harvesting fish and

maintaining quality during the summer are usually more difficult than in winter. Catches of

the same fish from different fishing grounds will also vary in their keeping qualities.

Once landed, it is essential that the fish be unloaded as quickly as possible,

minimizing bruising and rough handling, and conveyed to the initial processing area

without undue delay. Microbiologically, the flesh and body fluids of fresh-caught ocean fin-

fish are considered to be sterile, while the gills, intestines and skin slime can at times carry

heavy bacterial loads.

The microbial flora of fish is altered in kind and number by handling and storage

conditions on board ship. The decks, hold surfaces, and pen boards can be heavily

contaminated if they are not properly constructed and cleaned. It takes several days for

bacteria in the viscera of ungutted iced fish to invade the muscle. The main purpose of

gutting quickly is to prevent autolytic decomposition. Washing is effective in decreasing

microbial load, often up to 90 percent.

Using ice will also reduce the microbial load, but if the vessel’s holds are improperly

cleaned, the use of ice is of little value and usually merely alters the kinds of bacterial flora

normally found in newly caught, ungutted fish that is not iced.

Product preparation:

The inspector should observe the gutting procedure, determining whether washing

to remove all undesirable material after gutting is satisfactory, and checking that only

acceptable water is used. He should determine whether there are any time or temperature

abuses in the handling of the fish before final packaging and storage.

THE RETAIL MEAT SHOPS

For ensuring the hygiene and safety of meat being sold at retail meat shops, the following requirements need be ascertained under the supervision of the qualified Veterinary staff.

1. Location of Meat Shop

i. The meat shop / sale outlet should be a unit of meat market located away from Vegetable, fish or other food markets and shall be free from undesirable odour, smoke, dust or other contaminants. Wherever a meat markets is not available, individual meat shop can be set up considering the above factors, which have a direct bearing on the hygiene conditions of the premises and health of consumers.

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(a) The minimum distance between the licensed meat shop and any place of worship should not be less than 50 meters;

(b) The condition of 100 meters distance will apply in case the premises situated directly opposite to the entry gate of religious place of any community.

ii. All the meat shops located in the vicinity of religious places shall be fitted with black glass doors, which must be kept, closed all times except in case of entry or exit. It must be the responsibility of the meat shop owners to maintain a high standard of hygiene not only inside the shops, but also in the way leading to the shops road pavements or other adjoining place, particularly for insanitary materials originating from the meat business for example, blood, part of offal, meat scraps.

2. Size of Meat Shops

i. Considering the constraints of commercial space in residential areas in concerned Panchayats / Municipalities the size of meat shops may vary according to the size of business and activities being carried out there in the meat shops. However it will be desirable that shops are less than 4 sq m of floor area.

ii. The height of shop in all above categories of meat shops should be not less than 3 meters, while in case of air-conditioned meat shops; it should not be less than 2.5 meters.

3. Premises

i. The premises shall be structurally sound. The walls up to the height of minimum 5

feet from the floor level shall be made of impervious concrete material (e.g. glazed tiles or hygienic panels, etc.) for easy washing and cleaning purposes.

ii. The floor should be made of impervious and non-slippery materials with a slope for easy cleaning and removal of filth, waste and dirty water. The slope of the floor shall not be less than 5 cm for a floor of 3 meters.

iii. All the fittings in the stall should be of non-corroding and non-rusting type. iv. All processing tables, racks, shelves, boards, etc. shall have zinc/ aluminium/

stainless steel/marble-granite to of facilitate proper cleaning. v. A sign board indicating the type of meat sold shall be displayed prominently.

Nothing else but meat should be sold at the premises. vi. The premises should have provision of sewer connection for drainage of wastewater. vii. There should be provision of continuous supply of potable water inside the premises.

In case the water supply is from bore well the arrangement for softening of water for making the same potable shall be made in the premises and intermittent adequate store arrangement should be made.

viii. The door of the shop should be of self-closing type, and the sale counter should have a provision for small window with wire glass sliding. The door of the shop should be of dark glass top and be kept closed. No carcasses should be kept in a manner so as to be seen by the public view from outside.

4. Equipment and Accessories

i. The meat shop should have suitable arrangement for fly proofing in the form of air-

curtains, flytraps, etc. ii. It should have display cabinet type refrigerator of adequate size for maintaining a

temperature of 4 to 8 °C. or freezing cabinet if the meat is to be stored for more than 48 hours.

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iii. The weighing scales used shall be of a type which obviates unnecessary handling and contamination and the sketch of the scale shall be made of stainless steel or nickel coated.

iv. The knives, tools and hooks used shall be made of stainless steel. Sufficient cupboards or racks should be there for storing knives, hooks, clothes and other equipments.

v. The chopping equipments should be cleaned with hot water at a temperature of 82 °C.

vi. There should be a provision of geysers in all the meat shops to have hot water at a temperature not less than 82 °C to clean the premises and equipment used in meat shop.

vii. Washbasin made of stainless steel / porcelain shall be provided with liquid soap dispenser or other soap and nail brush for thorough cleaning of hands.

viii. The chopping block should be of food-grade synthetic material, which does not contaminate the meat. If the block is of wooden it should be of hardwood trunk, which is solid enough and should not contaminate the meat.

ix. The rails and hanging hooks, if provided for hanging carcasses, should be of non-corrosive metal. The non-corrosive hanging hooks for carcasses shall be 30 cm apart and the distance between rails shall be 60 to 70 cm depending upon the size of animals slaughtered and carcasses hanged.

x. A waste bin with a pedal operated cover shall be provided in the premises for collection of waste material.

5. Sanitary Practices

i. The chopping block should be sanitized daily by covering its top with sea-salt, after cleaning it with hot water at close of business activity.

ii. The refrigerated / freezing cabinet should be regularly cleaned and well maintained. iii. Slaughtering of animal / birds inside the shop premises should be strictly

prohibited. iv. The carcasses shall not be allowed to be covered with wet-clothes. v. Wholesome meat obtained from the authorized slaughter house shall only be sold at

the meat shops and a record thereof shall be kept in the premises to be shown to any officer of the concerned Panchayats / Municipalities responsible for local administration Corporation at the time of inspection.

vi. Waste bins should be emptied, transported for disposal as per the arrangements made by the concerned Panchayats / Municipalities and waste bin / dhalau (burial pits) shall be treated daily with a disinfectant.

vii. The premises shall not be used for residential purposes nor shall it communicate with any residential quarter. No personal belonging like clothing, bedding, shoes etc. shall be kept in the premises. Only dressed carcasses of clean meat shall be stored at the premises.

viii. Hides, skins, hoofs, heads and unclean gut should not be allowed to be stored in the premises at any time.

ix. The preparation of food of any type inside the meat sale outlet should be strictly prohibited.

x. The meat obtained from unauthorized sources or unstamped meat is liable to be confiscated and destroyed.

xi. Waste of the meat shop to be disposed off packed in heavy polythene bags in dhalaos (burial pits).

6. Transportation

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i. The transportation of carcasses from the slaughter house to the premises shall be done under hygienic conditions in boxes of adequate size linked with zinc/ aluminium/ stainless steel or wire gauze meat safes, which must be washed daily.

ii. The transportation of carcasses from the slaughter house to the meat shops should be done in insulated vans refrigerated. Under no circumstances, carcasses will be transported in vehicles used for commuting of human beings, or in an exposed condition.

WHOLESALE FOOD STORE

1. Location and Premises a) Location shall be away from rubbish, waste water, toilet facilities, open drains and

animals. b) Rubbish bin with cover shall be provided. c) Working area as well as the outside premises should be free from spilled powders or

liquids, trash etc which may attract or harbour pests, rodents or micro-organisms. d) Conveyor systems should be free from evidence of insect activity. e) Cleaning agents / Insecticides / disinfectants should be labelled properly stored

separately, away from food storing / handling areas. f) Containers used to hold cleaning chemicals and other dangerous substances shall

be identified and stored separately to prevent malicious or accidental contamination of food.

2. Air Quality and Ventilation a) Adequate means of natural or mechanical ventilation shall be in place. b) Ventilation systems shall ensure that air does not flow from contaminated areas to

clean areas and, where necessary, they can be adequately maintained and cleaned. c) The exhaust system should be installed with a metal hood properly connected to an

air-duct fitted with an extraction fan of sufficient capacity. d) Fresh air supply system fitted with propulsion fans with adequate capacity should

be installed. 3. Lighting a) Adequate natural and / or artificial lighting shall be provided in premises. b) Where necessary, lighting should not be such that the resulting colour is

misleading. The intensity shall be suitable for the purpose. c) All lighting and light fixtures should be designed to avoid accumulation of dirt and

be easily cleaned. d) Lighting fixtures shall be protected with shatter-proof covers to prevent broken glass

from falling onto the food in the event of a breakage. 4. Pest Control a) Regular inspection shall be conducted atleast once in a fortnight for early detection

of pest and to apprehend pest situations at the premises. b) Screens should be put on the open windows and doors. c) Insect electrocuting device (IED) should be provided at the premises for elimination

of insects. d) IED is placed at least 1.5 m away from any food handling area. e) Low wall mounted type IED are used in the food establishment. f) Air screens (curtains) should be provided between clean and unclean areas. g) Threshold clearance of doors should be lowered to not more than 6mm with metal

kicking plates or rubber sheets.

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h) In case of pest infestation, only permitted insecticides within permissible limits should be used avoiding food contamination.

i) Any food that has been contaminated by pest control chemicals should be disposed off safely so that it would not be dispatched by any one accidentally.

j) All food products should be kept covered while applying rodenticides and insecticides.

k) Remains of pests/insects should be removed promptly. l) Disused articles or equipment shall not be stored in food premises m) Regular inspection shall be conducted atleast once in a fortnight for early detection

of pest and to apprehend pest situations at the premises. 5. Food Handling and Storage m) Food shall be kept in such a manner to be protected from exposure to dust, droplet

contamination, overhead leakage and condensation, flies and other insects, rodents, vermin, and any other deleterious substance.

n) Food shall be stored in approved containers, at least 6 inches above the floor surface on approved shelving.

o) All materials should be – � stored off the floor and away from walls � free from insect and rodent infestation or adulteration � free of contamination from other sources, e.g. birds, moisture, mould etc.

p) Weighing practices should be adequate to ensure declared quantity of contents would be distributed.

q) Storage shall not be done in containers of copper, cadmium, lead, non food grade plastic and other toxic materials.

r) Adequate number of racks shall be provided for storage of articles of food, with clear identity of each commodity. Proper compartment for each class shall also be provided wherever possible.

s) Adequate facilities for the storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) shall be provided.

t) Food and related products, and other hazardous materials like cleaning materials, pest chemicals shall be segregated and stored separately.

6. Time and Temperature Control a) Depending on the nature of the food adequate facilities shall be available for storing

refrigerated or frozen foods, monitoring food temperatures, and controlling ambient temperatures and humidity to ensure the safety and suitability of food.

b) Temperature recording devices shall be checked at regular intervals and shall be calibrated at appropriate frequency.

c) Wholesale food store operators shall control temperature of the processes as indicated below:

� Receiving temperature � Temperature of raw chill products on receiving shall be 4°C or below. � Temperature of frozen raw material on receiving shall be -18 °C or below � Storage temperature – Potentially hazardous food shall be stored: � at or below 4°C or at or above 60°C; and � frozen if they are intended to be stored frozen (at -18°C or below). � Refrigerators for storing perishable food should be kept at a temperature not

exceeding 10°C, preferably at or below 4°C. d) A thermometer should be provided to each refrigerator indicating the temperature at

which the food is being stored. e) Temperature recording devices shall be checked at regular intervals and shall be

calibrated at appropriate frequency.

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7. Food Dispatch and Distribution a) All packaged food products shall carry a label and requisite information shall be

there as per provisions of Food Safety & Standards Act, 2006 and Regulations & Regulations made there under so as to ensure that adequate and accessible information is available to the next person in the food chain to enable them to handle, store, process, prepare and display the food products safely and correctly and that the lot or batch can be easily traced and recalled if necessary.

b) FIFO (First In First Out) and First Expire First Out stock rotation system should be applied to release the food products from the store.

c) Expired material should be discarded and not enter into the dispatching process. 8. Transportation Facilities a) The vehicles used to transport foods must be maintained in good repair and kept

clean. b) Foods while in transport in packaged form or in containers shall maintain the

required temperature. Conveyances and containers for transporting food shall be kept in an appropriate state of cleanliness, repair and condition.

c) For bulk transport, containers and conveyances shall be designated and marked for food use only and be used only for that purpose.

d) Conveyances and containers for transporting food shall be kept in an appropriate state of cleanliness, repair and condition.

e) For bulk transport, containers and conveyances shall be designated and marked for food use only and be used only for that purpose.

f) The vehicle used for transport shall not carry animals, toxic substances or contaminating materials along with the prepared food.

g) Food shall be adequately protected during transport. h) Conveyances and bulk containers shall be designed and constructed so that they:

� do not contaminate foods or packaging; � can be effectively cleaned and, where necessary, disinfected; � provide effective protection from contamination, including dust and fumes; � can effectively maintain when needed the temperature, humidity, atmosphere

and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption; and;

� allow any necessary temperature, humidity and other conditions to be checked.

9. Waste Disposal a) Proper care shall be taken while disposing plastic /metal / glass materials, bags,

containers and others which are not environment friendly. b) Containers for waste, by-products and inedible or dangerous substances, shall be

specifically identifiable, suitably constructed and, where appropriate, made of impervious material.

c) Containers used to hold dangerous substances shall be identified and, where appropriate, be kept under lock and key.

d) Waste storage shall be located such that it does not contaminate the food storage areas, the environment inside and outside the establishment.

e) Waste shall be kept in covered containers and shall not be allowed to accumulate in food handling, food storage, and other working areas.

f) Periodic disposal of the refuse / waste be made compulsory. No waste shall be kept open inside the premise and shall not be discharged outside the premise, on the road or drainage system.

10. Maintenance of Records

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ee) Every wholesale dealer in butter, ghee, vanaspati, edible oils, Solvent extracted oil, de oiled meal, edible flour and any other fats shall maintain a register showing the quantity of received or sold, as applicable and the destination of each consignment of the substances received at and sent out from his place of business, and shall present such register/record for inspection whenever required to do so by the licensing authority.

ff) Wholesale food store operators should maintain records for control of temperature at receiving, storage and dispatch of material.

gg) Records shall be maintained for the regular checking and calibration of temperature recording devices at appropriate frequency.

hh) Records of pesticides / insecticides used along with dates and frequency shall be maintained.

ii) Appropriate records of receiving, storage, distribution, cleaning and sanitation, pest control and product recall shall be kept and retained for a period of one year or the shelf-life of the product, whichever is more.

Food Service and Distribution (Including Markets, Restaurants, Vendors, Caterers and Retail Stores)

Open-air markets

The guidelines presented in here apply in a general way to all open-air markets.

Temporary food dispensing and cooking operations include fair concessions, roadside

stands, open-air-type municipal and farmers’ markets, trucks, trailers, vans, cars and other

vehicles.

Efforts should be directed toward educating vendors about the health hazard

associated with flies, birds, rodents and other vermin. Over time, control measures should

be introduced to protect food from flies and other potential contaminants.

The hawker who sells one or two commodities should also observe basic hygienic

measures to protect the consumer from environmental contamination and infections likely

to be introduced during hawking. Such activities, which involve a quick turnover of fresh or

cooked foods, should be conducted on concrete surfaces for easy cleaning, and there should

be a source of approved water.

Produce markets.

(a) Each stand or establishment should provide adequate hand-washing facilities

including water, soap and suitable hygienic means of drying hands.

(b) Fruits and vegetables on display, or their immediate container, should not be in

contact with the ground. Unsheltered displays should be high enough above the

ground surface to prevent contamination from any source.

(c) Dust and dirt on premises should be controlled to prevent contamination of

produce.

(d) Insects and other pests should be controlled to prevent contamination or infestation

of produce.

Meat, poultry and fish markets.

(a) Perishable foods should be protected from contamination.

(b) Frozen items should be transported, stored and sold at — 18°C or below.

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(c) Fresh perishable foods should be kept cool during transport and storage. Fish

should be stored at a temperature as close to that of melting ice as possible.

(d) Eggs should be stored and displayed for sale at temperature and relative humidity

levels that will minimize deterioration, having regard to local climatic conditions.

Temperatures between 8 and 15°C and relative humidities between 70 and 85

percent have been found satisfactory.

(e) Each stand or establishment shall provide adequate hand-washing facilities,

including water, soap and suitable hygienic means of drying hands.

(f) Dust and dirt on premises should be controlled to prevent the contamination of

foods.

(g) Insects and other pests should be controlled to prevent contamination or infestation

of foods.

(h) Only a limited amount of perishable foods should be on display. If the market lasts

all day, the bulk should be stored in a cold-store or room, or in an insulated

container.

Retail stores

The inspection of food stores and markets will require the inspector to use his own

personal knowledge and experience of what constitutes a wholesome food. Indications of

spoilage are generally bad smell, unusual colour and changed consistency. Packaged foods

are always suspect when the package shows that it has been mishandled, abused or is

otherwise not intact or not complying the provisions of labelling requirements.

The inspector will need to be alert to problems that may arise in the market or store,

such as unsanitary conditions that could contaminate unpackaged foods, possible

interruption of electrical power where refrigeration and freezing equipment must operate

continuously to preserve the food, and possibilities of accidents that could compromise the

protective seal of packaged foods.

Food Service Establishments (restaurants, cafeterias and catering establishments)

The preparation, handling and serving of foods in quantity to large groups of people

provide ample opportunities for the spread of food-borne disease, either sporadically or in

epidemic proportions. There are certain specific characteristics of public eating and

drinking establishments that make them potential focus of food-borne outbreaks or

epidemics:

(a) food is prepared in relatively large quantities with many people eating the same

dish. A single infection may thus affect many people simultaneously;

(b) much of the food is prepared in advance of the normal mealtime rush, and may be

prepared by temporary and untrained help. Improper storage or display during this

“waiting hour” can provide an opportunity for bacterial contamination and

multiplication;

(c) the actual operation of food serving is concentrated within a few hours during which

time the utensils and dishes must be rinsed several times. These rush hours tend to

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encourage poor and unsatisfactory methods of dish-washing, thus creating

opportunities for food-borne disease outbreaks.

This means that very strict sanitary and safety measures should be adopted in all

public eating and drinking places, and that the utmost vigilance should be exerted in

controlling them.

The Catering/ food Service establishment in which food is being handled, processed, manufactured, stored, distributed and ultimately sold to the customers and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standard as specified below.

It includes premises where public is admitted for repose or for consumption of any food or drink or any place where cooked food is sold or prepared for sale. It includes:

a) Eating Houses/ Dhaba b) Restaurants & Hotels c) Snack Bars, d) Canteens (Schools, Colleges, Office, Institutions) e) Food Service at religious places f) Neighbourhood Tiffin Services / dabba walas

I. FOOD PREPARATION AREAS

The following rules apply to rooms where food is prepared. There will be no smoke nuisance in the food preparation area. Wherever cooking or frying of any kind is being done, a chimney having appropriate suction capacity as per the size of the kitchen has to be installed prior to start of business.

II . Hand washing facilities and toilets

1. Adequate number of wash-hand basins made of porcelain/stainless steel shall be provided along with soap to wash hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically. Clean and dry towels shall be kept for the use of customers.

2. Separate sinks must be provided, where necessary, for washing raw food and cleaning equipment.

3. Sinks with a draining board, detergent and hot water shall be provided to ensure proper cleaning of utensils, crockery and cutlery there will be a separate place for washing pots and pains.

4. There must also be enough toilets and those must not lead directly into food areas. 5. There shall be separate Sinks for washing utensils and raw food items

2. Changing facilities:

Adequate facilities for staff to change their clothes, where necessary must be provided.

1. Cleaning

� Food areas and equipment between different tasks, especially after handling raw food shall be cleaned.

� The surface shall be thoroughly cleaned in case if somebody spill some food / water / drink.

� A systematic cleaning schedule and instructions has to be developed by the FBO.

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� Food handlers should strictly follow the systematic cleaning schedule to make sure that surfaces and equipment are cleaned when they need to be. The schedule should include:

� what needs to be cleaned � how often it needs to be cleaned � how the cleaning should be done

Cleaning instructions should indicate:

� what cleaning products should be used � how the products should be stored ( away from raw, cooked, packed food)

and used � how much they should be used or diluted � how long that should be left in contact with the surface (following the

manufacturer’s instructions)

2. Raw materials

1. Raw materials shall be purchased from reliable and known dealers and checked for visible deterioration & off- odour.

2. Food ingredients shall be segregated from materials which are evidently unfit for human consumption.

3. There should be no physical hazards and foreign body contamination.

7. All raw materials should be checked & cleaned physically as well as in potable water thoroughly.

8. Raw materials should be purchased in quantities that correspond to adequate storage/ preservation capacity.

9. Packaged raw material must be checked for ‘expiry date’/ ‘best before’/ ‘use by’ date, packaging integrity and storage conditions.

10. Receiving temperature of potentially high risk food should be at or below 5 0C. 11. Receiving temperature of frozen food should be -18 0C or below 12. Raw paste, sauces etc. should be stored in properly covered containers made of food

grade material and checked regularly for fungal growth, deterioration etc.

Preparation of fruits/ vegetables:

1) Fruits and vegetables that have been protected from cross-contamination and properly conserved should be used.

2) Fruits and vegetables should be used after removing parts or items in poor condition.

3) Whole fruits and vegetables should be washed in potable water before being cut, mixed with other ingredients. Uncooked, ready-to-eat fruits & vegetables should be with 50 ppm chlorinated water before cutting, peeling or serving.

4) Fruits and vegetables should be peeled, squeezed and/or cut, as appropriate, with clean equipment/ utensils made of non-absorbent food grade materials.

5) Previously prepared fruits/vegetables should be kept in clean and properly covered food grade containers under refrigeration or at a maximum temperature suitable for the product in question.

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Preparation of Non-veg. Products:-

1) Raw meat and processed meat should be separated from other foods; items and surfaces.

2) Separate items (e.g. cutting boards, dishes, knives) and preparation area for raw meats and poultry and marine products should be used to avoid cross contamination of food.

3) Hands should be thoroughly washed before switching from preparing raw meat or poultry or marine products to any other activity.

4) Ensure proper cooking of all non veg. products.

5) Used surfaces should be washed with antibacterial cleaning agent, rinsed properly with water and sanitized after preparing raw meat/poultry.

6) Ensure that frozen products are thawed as per point no. 10 under high risk foods

3. Cooking a) The preparation/ processing/ cooking should be adequate to eliminate and reduce

hazards to an acceptable level which might have been introduced at the raw food level.

b) The preparation/ processing/ cooking methods should ensure that the foods are not re- contaminated.

c) The preparation/ processing/ cooking of veg. & non-veg. products should be segregated.

d) Food should not be overcooked (e.g. charring) leading to chemical hazards. e) Whenever cooking or reheating of food is done, it should be hot all the way through.

It is especially important to make sure that food is cooked thoroughly because there could be bacteria in the middle of food.

f) Re-use of cooking oil should be avoided

4. Chilling

� Semi cooked or cooked dishes and other ready-to-eat foods such as prepared salads and desserts having short shelf life should not be left standing around at room temperature.

� Chilled food on delivery should be cold enough. � Food items that need to be chilled should be put straight away into the fridge. � Cooked food should be cooled as quickly as possible and then put it in the fridge. � Chilled food should not be kept out of the fridge except for the shortest time possible

during preparation. � Fridge and display units should be cold enough and as per requirement. � In practice, fridge should be set at 5˚C to make sure that food is kept in chilled

condition. Also, fridge and display units should be maintained in good working condition to avoid food spoilage and contamination.

4. Cross-contamination

Following things should be done to avoid cross - contamination.

� Raw food/ meat/poultry and ready-to-eat foods should be kept separate at all times. � Hands should be thoroughly washed after touching raw meat/poultry.

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� Work surfaces, chopping boards and equipments should be thoroughly cleaned before the preparing of food starts and after it has been used

� Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food should be used.

� Raw meat/poultry below ready-to-eat food should be kept in the fridge. � Separate fridge for raw meat/poultry should be kept. � Staff should be made aware how to avoid cross-contamination.

PERSONAL HYGIENE

1. High standards of personal hygiene should be maintained.

2. All employees handling food should wash their hands properly:

� before preparing food � after touching raw food or materials, specially meat/poultry or eggs � after breaks � after using the toilet � after cleaning the raw materials or utensils / equipments

3. Staff working with food must wear suitable clean clothes and where necessary, shall wear head cover, apron, musk mouth and use gloves etc.

4. Street shoes inside the food preparation area should not be worn while handling & preparing food.

5. Food handlers should ensure careful food handling & protect food from environmental exposure.

6. Food handlers should avoid following practices while handling food:

� Chewing or smoking tobacco � Chewing betel nut or gums � Touching mouth, tongue, nose, eyes or other body parts � Spitting, sneezing, coughing, etc. � Touching ready-to-eat food with bare hands � Handling food and money at same time � not to wear watches or jewellery while preparing food

7. All food handlers should be medically fit and free from diseases.

TRANSPORTATION & HANDLING OF FOOD

1) The vehicle/transportation being used to carry cooked/prepared/processed food should be clean, should be dedicated for this purpose and should not carry anything else.

2) Time required for transportation should be minimum, to avoid microbial proliferation.

3) Cooked food served hot should be kept at a temperature of at least 600 C to prevent microbial growth.

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4) Cooked food to be served cold should be kept below 50 C to prevent growth of pathogens. Otherwise time of holding should be limited.

5) All foods during transportation must be kept covered and in such a way as to limit pathogen growth or toxin formation by controlling time of transportation, exposure, temperature control and using safe water for cleaning etc.

7) Handling of food should be minimal. It should be ensured that utensils, crockery, cutlery and specially hands of the food handlers/seller are clean and sanitized.

8) All surplus food and unused thawed food should be discarded.

9) Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling.

10) It is recommended that even dry, fermented and acidified foods should be stored in a cool and dry place.

11) All packaged food viz. sterilized milk, bottled beverages; canned foods should be stored properly during transportation to ensure that seals remain intact and undamaged.

I. STORAGE 1. It is very important to store food properly for the purpose of food safety. Following

things must be ensured: � Foods should be cooked, stored and kept at right temperature � Raw meat/poultry should be stored separately from other foods � Vegetarian foods should always be stored above non-veg. foods and cooked foods

above uncooked foods on separate racks in the refrigerator. � Food after the ‘use by’ date should never be used, because it might not be safe to

eat. � Storage temperature of frozen food should be -18oC or below. � Storage temperature of potentially high risk food should be at or below 5oC. � Cooked food to be eaten later should be cooled quickly, and kept it in the fridge – it

can be practiced to put date on food packages or containers, using stickers or any other way of identification ,before keeping inside the fridge to keep track of food prepared date wise and use accordingly to minimise wastage .

� Food with short shelf-life should be use first � Storage instructions over food packaging should be followed. � Dried foods (such as grains and pulses) should be stored off the floor, ideally in

sealable containers, to allow proper cleaning and protection from pests.

2. Stock rotation The rule is FIFO (first in, first out) to make sure that older food is used first. This will help to prevent wastage.

SPECIAL REQUIREMENTS FOR HIGH RISK FOODS This section deals selectively with few varieties of food which are high risk as per HACCP and may need special attention. The type of foods covered here are as follows:

1. Cut fruits/salads, fresh juices and beverages

1) Fresh fruits /vegetables cut or juiced should be used immediately; however, short storage should be only under refrigeration in sanitized and properly covered vessels.

2) Water used in beverages should be potable.

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3) Ice used should be made of potable water only.

4) Food or beverages should not be stored in the same container used to store the ice intended for consumption.

5) Juice concentrates must be checked regularly for any fungal growth / change of colour, odour or gas formation in the bottle.

6) Juice dispensing machine should be cleaned and rinsed with water regularly.

7) Containers made of food grade material should be used for collecting juice.

8) Clean and intact utensils/crockery & cutlery / disposables should be used for serving.

2. Confectionery products

1) Prepared confectionery products should be kept in airtight containers and displayed hygienically.

2) Cream to be used is stored covered under refrigeration.

3) Finished products should be refrigerated with proper labels indicating date of expiry.

4) Products should be properly wrapped/ packaged after proper cooling.

5) Only permitted food additives (colour, preservatives, flavouring agents etc.) should be used.

3. Meat, poultry & fish products

1) Non veg. products/raw materials should be purchased (chilled products temperature should be at 50C or below and frozen products at -18 0C or below) from authorized/ licensed slaughter houses/vendors.

2) Processing area should be cleaned and disinfected promptly.

3) Preparation and processing of meat, poultry and marine products should be separate.

4) Non-veg. products are washed with potable water before use.

5) Non-veg. products are cooked thoroughly (core temperature 750 C) for at least 15 seconds or an effective time/temperature control e.g. 65 0C for 10 minutes, 70 0C for 2 minutes.

6) Non-veg. products should be stored covered in refrigerator below the veg. products.

7) Raw and cooked products should be stored physically separated with cooked products at the top.

8) All refuse/waste should be promptly removed from preparation area.

4. Milk & dairy products

1) All equipments and utensils should be thoroughly washed and rinsed with potable water before starting of work and at the end.

2) All mechanical equipments should be routinely cleaned, checked and maintained.

3) All products should be routinely checked for spoilage/contamination and shelf life.

4) Any spoiled/contaminated product should be promptly removed and discarded.

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5) Milk should be received in clean and hygienic conditions at temperature below 50C.

6) Milk and milk products should be used immediately or pasteurized and refrigerated.

5. Water based chutneys, sauces etc.

1) All fruits/vegetables should be washed properly before processing.

2) Clean and disinfected chopping boards/grinding stone/machine should be used.

3) Personal hygiene of food handlers need to be ensured.

4) Water used in the chutneys should be safe and potable.

5) Only permitted food additives should be used, if required, and in added in recommended quantities only.

6) Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/ texture/ odour).

7) Sauces and chutneys should be stored in glass/food grade plastic containers with proper lids.

8) Clean and intact containers should be used for storing sauces and chutneys.

9) Sauces and chutneys should be stored in refrigerator when not in use.

10) Perishable/uncooked chutneys should be consumed immediately.

6. Foods transported to point of sale from the point of cooking

1) Food should be reheated up to 700 C before consumption.

2) Food should be consumed within 4 hours of reheating.

7. Foods with Gravy

1) Food products should not be stored at room temperature for more than 2 hours during display or sale.

2) For prolonged storage, foods should be stored in refrigerators or kept for hot holding at or above 60 0C.

3) No water should be added after cooking/reheating/boiling.

8. Fried Foods

1) Proper quality / branded oils/fats should be used for food preparation, frying etc.

2) Use packaged oil only.

3) Use of oils with high trans fats (like vanaspati) should be avoided as far as possible.

4) Re-heating and reuse of oil should be avoided as far as possible. Therefore, avoid having leftover oil wherever possible.

9. Post Cooked Mixing

1) Ingredients added to the cooked food should be thoroughly washed/ cleaned.

2) After cooking or post cooked mixing, the food should be used immediately.

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3) Garnishes etc., if added should be prepared using fresh, thoroughly washed and freshly cut vegetables and used immediately.

10. Thawing of Frozen Products

1) Frozen products should be thawed in refrigerator/microwave/convection oven or under running potable water well before cooking.

2) Only required portion of the food should be thawed at a time.

3) Thawed products should be used immediately and not refrozen or kept in chillers.

Food Warehouses

Warehouse inspection is important in preventing food losses. On this basis, the following

detailed inspection procedure is outlined with the recommendation that food warehouses be

inspected on a regular basis:

(a) note rodent harbourages and burrows outside the building, and check the exterior

and entrances for access of pests;

(b) note any evidence of rodent, bird, or insect traffic near doors, alone walks, between

or under pellets, alone rafters, on window ledges and along the perimeter of the

storage area, and note whether excreta pellets are new or old;

(c) check the area designated for damaged merchandise as a possible contributing

source of rodent and insect contamination of nearby foods held for sale;

(d) be alert for misuse of rodenticides and pesticides; note if tracking powder is spread

indiscriminately throughout the warehouse; determine the composition of

rodenticides and pesticides in use and note whether liquid rodenticides are kept in

locked anchored bait-boxes; determine whether the management is aware of the

products used by the exterminator.

(e) determine whether and how the firm examines incoming materials for signs of

contamination, and determine the disposition of goods found to be contaminated;

(f) determine whether the firm rotates products properly, and whether lots are properly

identified to help with stock rotation;

(g) examine products susceptible to direct contamination such as macaroni products,

cereals, nuts, beans, flour, dried fruit, poppy and sesame seeds, etc. to determine

whether there is any contamination, including that from rodents, insects and birds,

either on the outside of the containers or inside retail packages. During the

examination, the inspector should check under and around pallets for broken and

leaking containers and for evidence of contaminants in the spillage under the

pallets, e.g., pellets, tacks, insects, etc.;

(h) where foods are stored directly on the floor or against walls, check adjacent floor

areas and accessible wall surfaces for signs of rodents and insects;

(i) examine the firm’s refrigerators and freezers to ascertain whether they are in proper

working order and whether air is circulating effectively inside the units:

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(i) refrigerators should be maintained at or below 4°C;

(ii) freezers should be maintained at or below — 23°C;

(iii) evidence of thawing of frozen foods should be looked for;

(iv) the firm’s practices for rapid placing of incoming frozen or refrigerated

foods into appropriate storage, and for shipment of such products to

customers should be checked, to ensure proper handing.

(k) include examinations for swollen cans, damaged merchandise, and other factors

that render goods unfit for food, and check on labelling and economic violations.

Individual lots of canned goods should be inspected and an official sample collected

only when and obviously bad lot is found.

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Annexure 6

EHS GUIDELINES FOR FOOD & BEVERAGE PROCESSING SECTOR RECOMMENDED BY IFC

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Environmental, Health, and Safety Guidelines forFood and Beverage Processing

Introduction

The Environmental, Health, and Safety (EHS) Guidelines are technical reference documents with general and industry-specific examples of Good International Industry Practice(GIIP)1. When one or more members of the World Bank Group are involved in a project, these EHS Guidelines are applied as required by their respective policies and standards. Theseindustry sector EHS guidelines are designed to be used together with the General EHS Guidelines document, whichprovides guidance to users on common EHS issues potentially applicable to all industry sectors. For complex projects, use of multiple industry-sector guidelines may be necessary. A complete list of industry-sector guidelines can be found at: www.ifc.org/ifcext/enviro.nsf/Content/EnvironmentalGuidelines

The EHS Guidelines contain the performance levels and measures that are generally considered to be achievable in new facilities by existing technology at reasonable costs. Applicationof the EHS Guidelines to existing facilities may involve the establishment of site-specific targets, with an appropriatetimetable for achieving them. The applicability of the EHS Guidelines should be tailored to the hazards and risks established for each project on the basis of the results of an environmental assessment in which site-specific variables, such as host country context, assimilative capacity of the

1 Defined as the exercise of professional skill, diligence, prudence and foresightthat would be reasonably expected from skilled and experienced professionals engaged in the same type of undertaking under the same or similarcircumstances globally. The circumstances that skilled and experienced professionals may find when evaluating the range of pollution prevention and control techniques available to a project may include, but are not limited to, varying levels of environmental degradation and environmental assimilative capacity as well as varying levels of financial and technical feasibility.

environment, and other project factors, are taken into account. The applicability of specific technical recommendations should be based on the professional opinion of qualified and experienced persons.When host country regulations differ from the levels and measures presented in the EHS Guidelines, projects are expected to achieve whichever is more stringent. If less stringent levels or measures than those provided in these EHS Guidelines are appropriate, in view of specific project circumstances, a full and detailed justification for any proposed alternatives is needed as part of the site-specific environmental assessment. This justification should demonstrate that the choice for any alternate performance levels is protective of human health and the environment.

Applicability

These guidelines cover the processing of meat2, vegetable, andfruit raw materials into value-added food and beverage3

products for human consumption. Meat and poultry slaughtering and processing activities, from reception of the animals until the carcasses are ready for sale or further processing, are covered in the EHS Guidelines for Meat Processing and the EHS Guidelines for Poultry Processing. Thisdocument is organized according to the following sections:

Section 1.0 — Industry-Specific Impacts and ManagementSection 2.0 — Performance Indicators and Monitoring Section 3.0 — ReferencesAnnex A — General Description of Industry Activities

2 Meat includes beef, pig, and poultry.3 Includes only the manufacturing of non-fermented beverages. Beer manufacturing is addressed in the EHS Guidelines for Breweries.

Annexure 6

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1.0 Industry Specific Impacts and Management

The following section provides a summary of EHS issues associated with food and beverage processing, which occur during the operational phase, along with recommendations for their management. Recommendations for the management of EHS issues common to most large industrial facilities during the construction and decommissioning phases are provided in the General EHS Guidelines.

1.1 Environment

Essential tools for managing impacts while optimizing water, energy, and resource use and improving working practices involve the adoption of industry-specific good-manufacturingpractice, quality management systems (including ISO 9000 series, ISO 22000), risk management systems (e.g., Hazard Analysis Critical Control Points, HACCP), and environmental management standards (e.g., ISO 14000).4

Environmental issues in food and beverage processing facilities primarily include the following:

• Solid waste

• Wastewater

• Energy consumption

• Emissions to air

Solid WasteDepending on the raw materials, food and beverage processingactivities may generate significant volumes of organic,

4 HACCP is for the systematic identification and management of risks associatedwith the production and distribution of foodstuffs. ISO 22000:2005 coversrequirements for a food safety management system in which an organization in the food chain demonstrates its ability to control food safety impacts to ensure that food is safe at the time of human consumption. ISO 9000 series is an international standard for the certification of manufacturing and quality management systems; ISO 14001 is an international standard for the certification of environmental management systems.

putrescible solid waste in the form of inedible materials andrejected products from sorting, grading and other production

processes.5 Where meat products are the raw material, solid waste generated during processing may include organicmaterials that have the potential to significantly impact food safety due to the proliferation of pathogenic microorganisms.6

Recommended measures to prevent and control solid waste generation include the following:

• Minimize inventory storage time for raw materials to reducelosses from putrefaction;

• Monitor and regulate refrigeration and cooling systems during storage and processing activities to minimize product loss, optimize energy consumption, and prevent odors;

• Consider use of enclosure techniques to minimize damage to raw materials stored outdoors;

• Monitor and optimize process yields, e.g. during manual grading or cutting activities, and encourage the most productive employees to train others in efficient processing.

• Clean, sort, and grade raw foodstuffs at an early stage (e.g. at the farm site), in order to reduce organic waste and substandard products at the processing facility;

• Contain solid waste in dry form and consider disposal through composting and / or use for soil amendment;

• Organic and non-organic debris / soil, solid organic matter, and liquid effluents, including sludge from wastewater

5 For example, mushrooms have a low wastage factor (around 3 – 5 percent)whereas the wastage factor for sweet corn kernel processing is much higher (around 50-60 percent). United Nations Environment Programme (UNEP). 2004. Working Group for Cleaner Production in the Food Industry. Fact Sheet 3: Food Manufacturing Series. Food and Beverage Processing.6 The proportion of animal by-products in food processing activities in relation to their carcass weight ranges from approximately 8 to 16.5 percent for pig, 7 to 8 percent for poultry, and 12 percent for beef. European Union (EU) Commission.2006. Directorate General Joint Research Council (JRC) Institute for Prospective Technological Studies. Integrated Pollution Prevention and Control Reference Document on Best Available Techniques in the Food, Drink and Milk Industries.

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treatment, which remain after the implementation of waste prevention strategies should be recycled as a soil amendment (based on an assessment of potential impacts to soil and water resources) or other beneficial uses such as energy production;

• Collect and reuse rejected raw materials for manufacturingother products;7

• Provide leak-proof containers for collected solid and liquid waste;

• Segregating individual by-products from each other and from waste to maximize their use and minimize waste.

WastewaterIndustrial Process Wastewater

Effluent streams from food and beverage processing may have a high biochemical and chemical oxygen demand (BOD and COD) resulting from organic wastes entering into the wastewater stream, and from the use of chemicals and detergents in various processes including cleaning (discussed below). In addition, effluent may contain pathogenic bacteria, pesticide residues, suspended and dissolved solids such as fibers and soil particles, nutrients and microbes, and variable pH. The effluent load should be reduced by preventing raw materials, intermediates, product, by-product and wastes from unnecessarily entering the wastewater system, as discussed in the solid waste section above.

Process Wastewater Treatment

Techniques for treating industrial process wastewater in this sector include grease traps, skimmers or oil water separators for

7 Secondary products may include jams and cut products, such as coleslaws;sauerkraut; orange peels for use in dietary fiber supplements; potato pulp for production of biofuel; onion material for onion oil production, fructooligosaccarides, pectic polysaccharides, and low-lignin dietary fiber; animal waste for production of animal feeds with strict recognition of biosafety considerations; and use of bones, fat, and other by-products from meat as raw material for glue, detergents, gelatin, and other materials.

separation of floatable solids; flow and load equalization;sedimentation for suspended solids reduction using clarifiers; biological treatment, typically anaerobic followed by aerobic treatment, for reduction of soluble organic matter (BOD); biological nutrient removal for reduction in nitrogen and phosphorus; chlorination of effluent when disinfection is required; dewatering and disposal of residuals; in some instances composting or land application of wastewater treatment residuals of acceptable quality may be possible. Additional engineering controls may be required to contain and neutralize nuisance odors.

Management of industrial wastewater and examples of treatment approaches are discussed in the General EHS Guidelines . Through use of these technologies and good practice techniques for wastewater management, facilities should meet the Guideline Values for wastewater discharge as indicated in the relevant table of Section 2 of this industry sector document.

Other Wastewater Streams & Water Consumption

Guidance on the management of non-contaminated wastewaterfrom utility operations, non-contaminated stormwater, and sanitary sewage is provided in the General EHS Guidelines.Contaminated streams should be routed to the treatment system for industrial process wastewater. Food and beverage processing activities (e.g. washing, internal transport of raw materials using water, cooling of blanched foods, and general equipment cleansing) may consume large quantities of water.8

In addition to the recommendations on water conservation included in the General EHS Guidelines, industry specific measures include the following:

8 Water demands in meat processing are diverse and may, depending upon the specific operation, include thawing of frozen materials, continuous equipment, boot, apron and clothing washing and disinfection as well as generation of steam and process heat, and cooling processes.

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• Minimize water consumed during production processes:o Optimize product conveying systems to reduce

contact of raw material and product with water, for example by using dry instead of wet conveyingsystems. Optimize process line operations to avoid spills of raw materials and water, reducing the need to wastewater treatment and associated energy consumption;

o Use dry methods, such as air classifiers, magnetic separators and vibration over sieving and screening devices, for the primary cleaning of robust raw materials with low moisture content;

o Where feasible, use a continuous / batch steam or a dry caustic process for peeling activities, or alternatively, consider dry caustic peeling;

o Minimize rate of make-up supply to continuously overflowing tanks, flumes etc.

o Use taps with automatic shut-off valves and use high water pressure and optimized nozzles,

o Use counter-current wash techniques for primary wash of raw materials;

o Implement dry clean of equipment with scraper or broom before cleaning with water

o Minimize wet transport (pumping) of waste

• Reuse water streams in the production processes to the maximum extent possible while avoiding water contamination or compromising food safety: o Separate and recirculate cooling water from process

and waste water streams. Recirculate and reuse thawing water in a closed circuit provided this practice does not compromise food safety

o Recirculate fluming water used in vegetable transfer provided this practice does not compromise food safety

o Return condensate for use as boiler feed water. Alternative uses for condensate include as a sprinkling agent for dust suppression or in general factory wash down (e.g. cleaning the floor)

o Where feasible, recycle low grade wash water and reusing it for the primary wash of raw materials or for wet transport

o Explore opportunities collection and use of storm water consistent with food safety requirements

• Review process lines and operations to identify opportunities to reduce the effluent load by minimizing contact with water at every stage of the process, to avoid contamination of the water and the need for consequent treatment, including:

o Use dry methods (e.g. vibration or air jet) to clean raw materials

o Install grids to reduce or avoid the introduction of solid materials into the wastewater drainage system. Install trays to catch waste from trimming operations and juice / product on conveyors

o Ensure regular integrity testing of bulk storage tanks for product and waste

o Provide secondary containment for storage and process vessels to contain spills

o Adopt best-practice methods for plant cleaning, which can be manual or automated Clean In Place (CIP)9

systems, using approved chemicals and (or) detergents with minimal environmental impact and compatibility with subsequent wastewater treatment processes.

9 Automated CIP systems reduce chemical, water, and energy consumption and facilitate rinse recovery but may not be appropriate for all applications.

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Energy ConsumptionFood and beverage processing activities may require high levels of thermal energy consumption in process heating, cooling, and refrigeration. In addition to the recommendations on energy conservation included in the General EHS Guidelines , industry specific measures include the following10:

• Implement operational, maintenance and housekeeping measures:o Insulate refrigeration room/areas and use of

automatically closing doors and airlockso Insulate refrigeration rooms / areas

• Optimize plant processes for energy efficiency: o Use Combined Heat and Power (CHP) particularly in

plants which have high heat and power demand for more than 5000 hours/year

o Reduce the size of refrigeration rooms where feasible, but still taking food safety into consideration

o Design plant layout to reduce pumping and conveyor belt transportation distances

o Ensure that fouling on heat transfer surfaces, for example in the sterilization process, is regularlycleaned to ensure optimum efficiency

o Avoid refrigeration of fruits, vegetables and by-products intended for animal feed by storing outside in clean covered areas or in containers, when climate conditions and plant design allow

o Use high temperature pre-cooling before refrigerated cooling and freezing, for example, after blanching pre-chill products by passing them cold water beforefreezing. This is particularly cost –effective when liquid nitrogen freezing is used.

10 EC (2006)

• Recover energy from thermal processes where possible.Heat recovery opportunities may include, for example11:o Recovering heat from ovens, dryers, evaporators,

pasteurizers and sterilizers. o Maximizing regeneration efficiency in plate heat

exchanger pasteurizers (regeneration efficiency up to 94 percent is possible)

o Recovering heat from condensed steam for blanching and steam peeling operations before it is discharged

o Using multi-effect evaporators in large scale evaporator applications.

Emissions to AirThe main air pollutants from food and beverage processingoperations consist of particulate matter (PM) and odor. PM mayarise from solids handling, solid reduction and drying. Odor maybe released by thermal processing steps such as steam peeling, blanching and dehydrating and by microbial action in stored solid waste. In meat processing, odor may also be emitted from cooking and smoking activities. 12

Management of emissions to air from combustion sources for electricity generation is addressed in the General EHS Guidelines .

Particulate Matter

Recommended techniques to prevent and control particulate

matter emissions include13:

• Cover skips and vessels, and stockpiles, especially outdoors;

• Enclose silos and containers used for bulk storage of powders and fine materials;

11 EC (2006)12 EC (2006)13 Based on Environment Agency. 2003. Environment and Heritage Service. Guidance for the Food and Drink Sector. Sector Guidance Note IPPC S6.20.

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• Where enclosure is not feasible, use sprays, windbreaks, sweeping, sprinkling, and other stockpile management techniques to suppress dust ;

• Use closed conveyors equipped with filters to clean transport air prior to release;

• Use cyclones and, if necessary, and fabric filters to removedust from exhaust air;

• Remove particulate matter from the gas stream using dry cyclones, venturi scrubbers, electrostatic precipitators(ESPs) or dry filter systems, as necessary.

Odor

Recommended techniques to prevent and control point source odor emissions include:

• Use exhaust stack heights that are consistent with Good Engineering Practice (GEP) as described in the GeneralEHS Guidelines ;

• If the plant is in close proximity to residential areas consider the use of wet scrubbers to remove odor emissions. Wet scrubbers are used to remove odors with a high affinity to water, such as ammonia emitted during the rendering process; and

• During the procurement of air emission systems for smoking units, it is best practice to install integrated systems that combine air cleaning, incineration, and heat recovery. Such systems are highly effective with regard to the reduction of odor emissions, production / energyefficiency;

• Recirculate exhaust gas from frying and other cookingoperations to the burner.

Recommended techniques to prevent and control fugitive emissions of odor include:

• Minimize storage duration for solid waste to avoid putrefaction;

• Operate facilities under partial vacuum to prevent fugitive odor emission;

• Regular inspection of chilling and freezing equipment to monitor loss of refrigerants.

1.2 Occupational Health and Safety

Occupational health and safety issues associated with the operation of food and beverage processing during the construction and decommissioning phases are discussed in the General EHS Guidelines. Hazards during the operational phase include the following:

• Physical hazards

• Exposure to noise

• Biological hazards

• Chemical hazards

• Exposure to heat and cold

Physical HazardsPhysical hazards include exposure to same-level fall hazards due to slippery conditions, the use of machines and tools, and collisions with internal transport equipment, such as forklift trucks and containers. Guidance on general workplace conditions, including design and maintenance of working and walking surfaces to prevent slips and falls, is presented in the General EHS Guidelines. Additional, industry-specificrecommendations are presented below.

• Maintain walking and working surfaces clean and dry bypreventing spillages through equipment design and operation, providing workers with anti slip footwear where still necessary;

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• Control of occupational risks at their source through implementation of engineering controls. Address residual risks based on hygiene and safety surveys and by providing workers with training in the proper use andmaintenance of safety devises (including the proper use of machine safety devises) and personal protective equipment (PPE), such as hearing protection, and gloves, aprons etc. to avoid cuts, amputations, and other sharp instrument traumas;

• Ensure that the process layout reduces opportunities for process activities to cross paths, thus avoiding collisions and falls;

• Demarcate transport corridors and working areas and ensure the proper placement of handrails on platforms, ladders, and stairs;

• Prevent ingress of water;

• Ground all electrical equipment and installations;

• Prepare emergency plans and train staff for emergencysituations.

Lifting, Repetitive Work, and Work Posture Injuries

Food and beverage processing activities may include a variety of situations in which workers can be exposed to lifting, carrying, repetitive work, and work-posture injuries. Such injuries may result from heavy manual lifting and repetitive work, including the operation of slicing and vacuum-packing machines and poor working postures caused by inadequate workstation and process activity design. Recommended management approaches to reduce these injuries are discussed in the General EHS Guidelines.

Exposure to NoiseA variety of operations in food and beverage processing units generate substantial noise levels, for example the canning plant, bottling machines, conveyors and blanching applications.

Recommended measures to prevent and control workerexposure to noise are discussed in the General EHS Guidelines .

Biological HazardsExposure to biological and microbiological agents may be associated with inhalation and ingestion of dust and aerosols. Dust from the ingredients used in food and beverage processingand high levels of humidity may cause skin irritation or otherallergic reactions.

Recommendations for the prevention and control of exposures to biological hazards specific to food and beverage processinginclude the following:

• Avoid dust- and aerosol-generating activities (such as use of compressed air or high-pressure water for cleaning) and, where they cannot be avoided, provide proper ventilation of enclosed or semi-enclosed areas to reduce or eliminate exposure to dust and aerosols;

• Install exhaust ventilation equipped with filters, cyclones, etc., at sources of dust;

• Provide workers with PPE that is appropriate for the process activity, e.g. masks and gloves;

• Ensure physical segregation of work and welfare facilities to maintain worker personal hygiene.

Chemical HazardsExposure to chemicals (including gases and vapors) typically involves chemical-handling activities related to cleaning operations, disinfection of process areas and use of preservatives in long-term food storage, in addition to the maintenance of heating (thermal oils) and cooling systems (ammonia). Recommended measures to prevent and control exposure to chemicals are discussed in the General EHS Guidelines .

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Food and beverage processing sites usually have large refrigeration systems, which often use ammonia as a primary refrigerant, and may have secondary refrigerants such as glycols or brines. Ammonia is a toxic substance and can form explosive mixtures with air. Guidance on the safe use of ammonia and other refrigerants is readily available from professional refrigeration institution14 and should be considered.

Heat and ColdFood and beverage processing may create changing temperature conditions due to activities such as heat treatment,chilling and freezing. Workers may be exposed to heat from steam peeling, pasteurization, and canning processes and exposed to low temperatures in refrigerated areas / rooms.Irradiation dosing to extend the shelf-life of fruits and vegetablesshould be monitored for occupational exposure to radiation.Recommended measures to prevent and control exposure to heat, cold, and radiation are discussed in the General EHS Guidelines .

1.3 Community Health and Safety

Community health and safety impacts during the construction and decommissioning of food and beverage processing facilities are common to those of most industrial facilities and are discussed in the General EHS Guidelines. Industry-specificissues with the potential to impact the community are those associated with hygiene and food safety.

Process, Equipment, and Staff HygieneThe design of the processing plant should be organized to ensure that products move from “dirty” to “clean” areas to avoidrecontamination. Employee movement within the facility should

14 See the Institute of Refrigeration (IOR) for guidelines on the safe design of ammonia and other refrigeration systems, as well as safe handling of ammonia. Also, the American Society of Heating, Refrigerating and Air-ConditioningEngineers (ASHRAE).

be opposite to the flow direction of products (i.e. from “clean”towards “dirty” zones). Cleaning activities during processing will depend on the particular production and processing systems.Daily cleaning and disinfection should comprise:

• Ensuring proper equipment clearance for cleaning

• Removal of solid waste

• Pre-rinsing with water

• Application of detergent(s)

• Rinsing

• Disinfection

• Post rinsing

• Post treatment

Staff should be trained in food safety issues and should follow established procedures for hand washing, working attire(clothes, shoes, gloves and hair coverage), and how to handle injuries and diseases.

Food Safety Impacts and ManagementA food product recall caused by contaminated or adulterated food products can devastate a viable business. If a company can trace its products to specific lot numbers, then recall is a matter of removing all foods associated with those numbers. With a robust food safety program in place, a company can protect itself from product adulteration, contamination, and the impacts of food recalls.

Food and beverage processing should therefore be performed according to internationally recognized food safety standards consistent with the principles and practices of Hazard Analysis

Critical Control Points (HACCP)15; and Codex Alimentarius16.

15 International Organization for Standardization (ISO) (2005)16 Food and Agriculture Organization of the United Nations (FAO) and WorldHealth Organization (WHO) (1962-2005)

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The Codex Alimentarius provides Current Official Standards for a range of specific products from the food and beverage processing sector including canned, quick frozen, and wholefresh food products. In addition the Codex Alimentarius provides Current Official Standards for general and specific manufacturing steps in the production process, for example General Principles of Food Hygiene, Recommended International Code of Hygienic Practice for Canned Food and Beverage Products and the Recommended International Code of Practice for the Packaging and Transport of Tropical Fresh Food and beverages. In general, recommended food safety principles include:

• Strictly maintain cold chains and other preservation processes;

• Full institutionalization of HACCP prerequisites as well as Standard Operational Procedures, including:o Sanitationo Good Manufacturing Practice (GMP)o Pest controlo Chemical controlo Allergen controlo Staff hygiene and education o Customer complaints mechanismo Traceability and reuse

2.0 Performance Indicators andMonitoring

2.1 Environment

Emissions and Effluent GuidelinesTable 1 presents effluent guidelines for this sector. Guidelinevalues for process emissions and effluents in this sector are indicative of good international industry practice as reflected in relevant standards of countries with recognized regulatory

frameworks. These guidelines are achievable under normal operating conditions in appropriately designed and operated facilities through the application of pollution prevention and control techniques discussed in the preceding sections of this document. These levels should be achieved, without dilution, at least 95 percent of the time that the plant or unit is operating, to be calculated as a proportion of annual operating hours. Deviation from these levels in consideration of specific, local project conditions should be justified in the environmental assessment.

Effluent guidelines are applicable for direct discharges of treated effluents to surface waters for general use. Site-specificdischarge levels may be established based on the availability and requirements of publicly operated sewage collection and treatment systems or, if discharged directly to surface waters, on the receiving water use classification as described in the General EHS Guidelines.

Emissions from food processing activities are principally associated with particulate matter (PM) and odor. PM and odor emissions from point sources such as ventilation exhaust systems and smoking units should be released through GEP-designed stacks. Smoking unit emissions of PM should typicallynot exceed 50 mg/Nm3. Combustion source emissions guidelines associated with steam- and power-generationactivities from sources with a capacity equal to or lower than 50 MWth are addressed in the General EHS Guidelines with larger power source emissions addressed in the Thermal Power EHS Guidelines. Guidance on ambient considerations based on the total load of emissions is provided in the General EHS Guidelines .

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Table 1. Effluent levels for food and beverage processing

Pollutants Units Guideline Value

pH pH 6 – 9

BOD5 mg/l 50

COD mg/l 250

Total nitrogen mg/l 10

Total phosphorus mg/l 2

Oil and grease mg/l 10

Total suspended solids mg/l 50

Temperature increase °C <3b

Total coliform bacteria MPNa / 100 ml 400

Active Ingredients / Antibiotics

To be determined on a case specific basis

Notes:a MPN = Most Probable Numberb At the edge of a scientifically established mixing zone which takes into account ambient water quality, receiving water use, potential receptors and assimilative capacity

Table 2: Waste Generation in the Food andBeverage Processing Sector

Solid waste produced per tonne of product Unit Industry

BenchmarkMaize Kg 40

Peas Kg 40

Potatoes Kg 40

Broccoli Kg 200

Carrots Kg 200

Strawberries Kg 60

Apples Kg 90

Peaches Kg 180

Resource Use and Waste GenerationTables 2 and 3 provide examples of resource consumption indicators for energy, water, materials, and waste in this sector. Industry benchmark values are provided for comparative purposes only and individual projects should target continual improvement in these areas.

Environmental MonitoringEnvironmental monitoring programs for this sector should be implemented to address all activities that have been identified to have potentially significant impacts on the environment, during normal operations and upset conditions. Environmental monitoring activities should be based on direct or indirect indicators of emissions, effluents, and resource use applicable to the particular project.

Monitoring frequency should be sufficient to provide representative data for the parameter being monitored. Monitoring should be conducted by trained individuals following monitoring and record-keeping procedures and using properly calibrated and maintained equipment. Monitoring data should be analyzed and reviewed at regular intervals and compared with the operating standards so that any necessary corrective actions can be taken. Additional guidance on applicable sampling and analytical methods for emissions and effluents is provided in the General EHS Guidelines.

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2.2 Occupational Health and Safety

Occupational Health and Safety GuidelinesOccupational health and safety performance should be evaluated against internationally published exposure guidelines, of which examples include the Threshold Limit Value (TLV®) occupational exposure guidelines and Biological Exposure Indices (BEIs®) published by American Conference of Governmental Industrial Hygienists (ACGIH),17 the Pocket Guide to Chemical Hazards published by the United States National Institute for Occupational Health and Safety (NIOSH),18

Permissible Exposure Limits (PELs) published by the Occupational Safety and Health Administration of the United States (OSHA),19 Indicative Occupational Exposure Limit Values published by European Union member states,20 or other similar sources.

Accident and Fatality RatesProjects should try to reduce the number of accidents amongproject workers (whether directly employed or subcontracted) to a rate of zero, especially accidents that could result in lost work time, different levels of disability, or even fatalities. Facility rates may be benchmarked against the performance of facilities in this sector in developed countries through consultation with published sources (e.g. US Bureau of Labor Statistics and UK Health and Safety Executive)21.

Occupational Health and Safety MonitoringThe working environment should be monitored for occupational hazards relevant to the specific project. Monitoring should be

17 Available at: http://www.acgih.org/TLV/ and http://www.acgih.org/store/18 Available at: http://www.cdc.gov/niosh/npg/19 Available at: http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=STANDARDS&p_id=999220 Available at: http://europe.osha.eu.int/good_practice/risks/ds/oel/21 Available at: http://www.bls.gov/iif/ and http://www.hse.gov.uk/statistics/index.htm

designed and implemented by accredited professionals22 as part of an occupational health and safety monitoring program.

22 Accredited professionals may include Certified Industrial Hygienists, Registered Occupational Hygienists, or Certified Safety Professionals or their equivalent.

Table 3: Resource and Energy Consumption in Food and Beverage Processing

Outputs per unit of product Unit IndustryBenchmark

Electricity Consumption a

Sorting of vegetables (carrots) 8

Caustic peeling of vegetables 2

Steam peeling of vegetables 3.5

Washing of vegetables (carrots) 2.5

Mechanical processing prior to freezing (diced carrots)

2.5

Drum blanching in deep freezing of vegetables

0.5 – 1.3

Countercurrent water cooling of vegetable

0.5 – 1.3

Belt blancher with water cooler 2 - 9

Belt blancher with air cooling

kWhe/t frozen vegetables

7 - 30

Water Consumption

Canned fruit 2.5-4.0

Canned vegetables 3.5-6.0

Frozen vegetables 5.0 – 8.5

Fruit juices 6.5

Jams 6.0

Potato processing: bRangeWell managed

4.5 – 9.05.1

Cooked Ham b 4 - 18

Cured Ham b 2 - 20

Sausages, ham, bacon, etc. b

m3/ton

10 - 20

NOTESa Tables 3.31 – 3.39. European Commission. IPPC. Reference Document on BAT in the Food Drink and Milk Industries. P. 169 - 177.b Table 3.20: Water consumption for some processes in the food and beverage sector. European Commission. IPPC. Reference Document on BAT in the Food Drink and Milk Industries. P. 162.

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Facilities should also maintain a record of occupational accidents and diseases and dangerous occurrences and accidents. Additional guidance on occupational health and safety monitoring programs is provided in the General EHS Guidelines .

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3.0 References and Additional SourcesAmerican Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE). http://www.ashrae.org/

Arbejdstilsynet (Danish Working Environment Authority). 2006. Konserves og drikkevarer mv. (Preserved foods and drinks). Arbejdsmiljøvejviser 39 – 2. udgave. Copenhagen: AT. Available at http://www.at.dk/sw5801.asp

Australian Government Department of Environment and Heritage (Environment Australia). 1999. National Pollutant Inventory (NPI). Emission EstimationTechnique Manual for Food and Beverage Processing Industry. Canberra: Environment Australia.

Australian Government Department of Primary Industries and Water (DPIW). Tasmania. 2002. Emisión Limit Guidelines for Fruit & Vegetable Processing Activities that Discharge Pollutants into Fresh and Marine Waters. Hobart: DPIW. Available at: http://www.dpiw.tas.gov.au/inter.nsf/attachments/cdat-5ba9fv/$file/guidelines%20for%20fruit%20and%20veg%20processing%20activities.pdf

European Commission (EC). 2006. Directorate General Joint Research Council (JRC) Institute for Prospective Technological Studies (IPTS). Integrated Pollution Prevention and Control Reference Document on Best Available Techniques in the Food, Drink and Milk Industries. Seville: IPTS. Available athttp://www.jrc.es/home/index.htm

Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO).1962-2005. Codex Alimentarius. Geneva: FAO and WHO. Available at http://www.codexalimentarius.net/web/index_en.jsp

Food Processing Technology – Principles and Practice. 2000. Second edition.Fellows, P.J. Cambridge: Woodhead Publishing.

Institute of Refrigeration (IOR). http://www.ior.org.uk

International Organization for Standardization (ISO). 2005. ISO 22000: 2005: Food safety management systems - Requirements for any organization in the food chain. Geneva: ISO. Available at http://www.iso.org/iso/en/CatalogueDetailPage.CatalogueDetail?CSNUMBER=35466&ICS1=67&ICS2=20&ICS3

ISO. 2004. ISO 14001: 2004: Environmental Management Systems -Requirements with guidance for use. Geneva: ISO. Available athttp://www.iso.org/iso/en/CatalogueDetailPage.CatalogueDetail?CSNUMBER=31807&ICS1=13&ICS2=20&ICS3=10

ISO. 2004. ISO 9001: 2000: Quality Management System. Geneva: ISO. Available at http://www.iso.org/iso/en/iso9000-14000/index.html

Konserveringsteknik (Preservation technology) 1. 2004. Second edition. Bøgh-Sørensen, L. and Zeuthen, P. Copenhagen: DSR.

Konserveringsteknik (Preservation technology) 2. 2002. Second edition. Bøgh-Sørensen, L. and Zeuthen, P. Copenhagen: DSR.

United Nations Environment Programme (UNEP). 2004. Working Group for Cleaner Production in the Food Industry. Fact Sheet 3: Food Manufacturing Series. See http://www.gpa.uq.edu.au/CleanProd/

United Kingdom (UK) Environment Agency. 2003. Environment and Heritage Service. Sector Guidance Note IPPC S6.10 Guidance for the Food and Drink Sector. Bristol: Environment Agency. Available athttp://publications.environment-agency.gov.uk/pdf/GEHO1205BJZJ-e-e.pdf

United States Department of Labor, Bureau of Labor Statistics (US BLS).2004a. Industry Injury and Illness Data – 2004. Supplemental News Release Tables. Table SNR05: Incident rate and number of nonfatal occupational injuries by industry, 2004. Available at http://www.bls.gov/iif/oshwc/osh/os/ostb1479.pdf

US BLS. 2004b. Census of Fatal Occupational Injuries Charts, 1992-2004.Number and rate of fatal occupational injuries by private industry sector, 2004. Available at: http://www.bls.gov/iif/oshwc/cfoi/cfch0003.pdf

United States Environment Protection Agency (US EPA) . 1995. Compilation of Air Pollutant Emission Factors. Volume 1: Stationary Point and Area Sources, AP 42, Fifth Edition, Volume I. Chapter 9: Food and Agricultural Industries.Sections 9.8.1 Canned Food and Vegetables and 9.8.2 Dehydrated Food and Vegetables. North Carolina, USA: US EPA. Available at http://www.epa.gov/ttn/chief/ap42/ch09/index.html

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Annex A: General Description of Industry ActivitiesThe food and beverage processing sector covers a wide range of products. Many process steps are common to the manufacture activities of different products. Food and beverage processing plants vary in size and location, and are ideally located in close proximity to fresh water resources. Plant operation is often seasonal reflecting the harvesting of the raw materials, however product lines are unaffected by seasonal variations and take place throughout the year.

Figure 1.0 summarizes the major processes for most food and beverage products from fruit and vegetable sources, though the actual process flow will vary depending on the product and the plant set-up. Figure 2.0 summarizes the major steps for processing of meat products, specifically applicable to cookedham manufacturing.

Fruit and Vegetable Processing23

Fruit and vegetable production begins with the preparation of the raw food and beverages thorough a variety of methods including cleaning, trimming and peeling to reduce the product to a uniform size before cooking, canning, drying or freezing, as well as pulping and filtration to make soft drinks. The process culminates with the packaging and transport of the final product.

There are two major sub-sectors including fresh packed products and processed products. Processed products involve other unit operations such as cooking, evaporating and drying to provide product diversity and increase shelf-life. Common examples of processed fruit products are canned peaches and pears, dried fruits, jams and jellies, and fruit purees for use in the food industry. Examples of processed vegetable products include canned beans and frozen peas, as well as vacuum

23 This section briefly describes the major manufacturing steps in the food and beverage processing sector and has been adapted from text in the BritishEnvironment Agency’s Guidance for the Food and Drink Sector, Environmental Agency (2003).

packed beetroot. Typical examples of soft drinks are food and beverage juices and concentrated fruit extracts for dilution with water.

Receipt of Raw Materials

Raw materials are typically delivered in bulk on trucks and are off-loaded directly for processing or for storage (e. g. in silos).Other solid material ingredients may be delivered in bags on pallets. Liquid raw materials and ingredients may be transported in bulk tankers and pumped to storage tanks or delivered in containers on pallets. Solid raw materials are conveyed by belts and elevators.

Primary Grading / Screening

This process stage often covers grading and sorting but its main objective is the assessment of the overall quality of the food using a number of criteria. Solid raw materials should preferably be sorted and graded on the farm in order to minimize the quantity of waste material, organic and non-organic debris, and off-specification product that is transported to the processing plant.

Intermediary Storage

Storage of food and beverages can be required at various stages of the manufacturing process and the storage conditions will be dependent on the product. In general the parameters to be controlled for storage include humidity, temperature,atmospheric conditions, and hygiene.

Primary Cleaning

Primary cleaning removes and separates off-specificationmaterial, organic and non-organic debris, metals, and pesticide residues, among other contaminants, from the raw material prior

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to further processing. The method used depends on the type of materials to be removed and may include the use of water although dry methods are favored for water conservations and wastewater prevention reasons.

When water is used, the raw materials may be sprayed, and then immersed for organic and non-organic debris removal using brushes, shaking, and stirring. The spray water may be chlorinated and detergents may be added to the wash water, which may also be heated to increase cleaning efficiency.

Sorting, Grading and Inspection

The washed material may be sorted, graded and inspected prior to further processing to ensure uniformity. Sorting is the separation of materials into categories and the main factors are size, shape, weight, and color. Size sorting is typically done using screens and sieves. Shape sorting may be done manually or mechanically and weight sorting is typically used for valuable material such as tropical fruits. Color sorting is performed manually or by use of computer technology whereby the material passes the control point on conveyor belts at high rates and rejected items are blasted away using compressed air.

Product Preparation

Most raw materials have parts that are inedible and need to be removed in order to make the raw materials uniform and suitable for further processing. In the product preparation phase, the sorted and graded materials are subjected to a variety of processes including trimming (manual or by rotating knives),peeling, and size reduction, as well as mixing, forming, separation and concentration of the food components. Various peeling methods are available including flash steam, flame,knife, abrasion, and caustic.

Product Processing

Food and beverages can be processed as a single operation or in a combination of several operations. The most common processing methods are through heat application and heatremoval. The heat application methods include blanching, pasteurization, heat sterilization, evaporation, and dehydration including heat processing by baking or cooking in oils. Heat removal processing includes chilling, controlled or modified storage and packaging (to reduce the rate of respiration), freezing, and freeze-drying. Other preservation and processing methods include the use of sodium chloride and sugar, food additives, and irradiation.

Packaging

Products are packed to provide containment, protection,communication, and convenience. Packaging materials typicallyused in the food and beverage processing sector include flexiblepolymer materials (e.g. single films and laminates), paper,cardboard and corrugated cardboard, glass, cans, and woodenor polymer boxes.

Meat ProcessingIf beef, poultry and pork are received frozen, processinginvolves thawing after arrival to the processing plant using air, water showers, or water immersion techniques. The first two techniques generally require less water consumption than immersion thawing methods. Thawed meat is then cut into retail portions using electric cutting systems. Excess fat and bones can be reprocessed into commercial products such as gelatin, glues, etc. Fresh cuts are refrigerated prior to further processinginto preserved meat products, such as sausage, ham, and bacon. Cuts may be ground down and reconstituted into different product shapes using various processing machinery. Preservation techniques include heat, such as cooking (e.g. in water bath, shower, steam, and hot air ovens) and smoking,

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dehydration, fermentation, brining, curing, pickling, and canning.These activities are performed to increase the shelf life of the product. Brining, curing and pickling typically involve injection of a saline solution, followed by a massaging process to ensure mixing of ingredients and product additives. Meats are then inserted into casings to define their shape and size.

Receipt of raw materials

Primary grading / screening

Intermediary storage

Primary cleaning and washing

Sorting, grading, and inspection

Product preparation

Packaging

Storage and dispatch

Product processing

Further processing

Figure A.1: General Process for Food and Beverage Processing Operations

Source: Adapted from UNEP (2004)

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Figure A.2: Canned Meat Production (Including Cured and Cooked Meat)

Receipt of raw materials

Thawing

Cutting/trimming

Meat dosing

Weight control

Cooking (de-aeration)

Thermal treatment

Cooling

Sealing

Can washing

Storage

Salting

Refrigeration

Resting

Trimming

Washing

Dehydration

Curing

Packing under vacuum

Cans Pickling

Moulding

Cooking (de-aeration)

Cooking and smoking

Re-moulding/cooling

Surface pasteurization

Trimming and stuffing

Cooling

Refrigeration

Packaging

CANNED

CURED COOKED

Mould washing

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PROCEEDINGS OF INFORMATION DISCLOSURE AND CONSULTATIONS WITH COMMUNITY

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Name of the Facility – IQF

Place: GUNDASARA, RAJKOT

Date and Name of the News Paper in which Advertisement was placed: 17-07-2013, Akila News Paper (Rajkot)

Date and Time of the Public Consultation / Hearing held: 19-07-2013, Time: 10 am to 12 am

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Name of the Facility – ACC

Place: BORSAD

Date and Name of the News Paper in which Advertisement was placed: 18-07-2013, Naya Padkar News Paper (Anand)

Date and Time of the Public Consultation / Hearing held: 20-07-2013, Time: 4 pm to 6 pm

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Name of the Facility – ADC

Place: SHERTHA, GANDHINAGAR

Date and Name of the News Paper in which Advertisement was placed: 18-07-2013, Gujarat Samachar News Paper (Gandhinagar)

Date and Time of the Public Consultation / Hearing held: 20-07-2013, Time: 10 am to 12 noon

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dtble yuf mdehtlu dtbltu sGþJf Jem r’Jm ydtWbæghtrº ty u jjatJe òhfb ofhJtlt Eht’u Cdtze dgtu n;tu.sulu btKmt vtujemu dEftju vfzeøþltu lt u k"e mdehtlu buzefj ;vtm

y:u o bt ufje ftgoJtne nt: "heAu.«tÃ; rJd;tu Bþsc, btKmt;tÕþftlt AuJtztlt yuf dtbbtkhnu;t ©rbf vrhJthle mdeh Ãþºtevh dtbbt k s hn u;t ht u rn;cåþCtE ltblt G þJf u lshcdtze n;e.

ylu ; ul u vtbJtlt Eht’ u d;

22 sqllt ht us htrºtlt cth Jtduyt mdeh tl u jølle jtjaytve, jjatJe Vt umjtJe òhfbofhJtlt Eht’ u Cdtze dgt u n;t u.ylu yt GþJ;e mt:u ’ w»fbo ytaGþ Onðþ k. ßgth u vt u;tle mdeh Ãþºteøþb :;t k vrhJth u Cth u Nt u"Ft u¤ct’ yt GþJf s vt u;tle Ãþºtel u

Cdtze dgt u nt uJtleFt;he :;t v rhJth ubtKmt vt ujem Mx uNluVrhgt’ ytv;t vt ujemuytht uve GþJflu dEftjuÍzve jE G þJ;el ub u z efj ;vtm y: u obt ufje ht u rn; çtawCtErJYæ" øþlt u lt u k"e Jæþ;vtm nt: "he Au.

dtk"eldhbtk mt i«:byufx´d Mfwjltu «thkC

dtk"eldh, çþ"Jthdtk"eldh fÕahj Vtuhble fÕahj

Mfwj ytuV yufx´dltu øþsht;e ;ÉtltyrClu;t ylu ltxg mkM:t ytEyulxeltJzt MþhuNCtE htsztyu bkdj’ev«dxtJelu ~þCthkC fhtÔgtu n;tu. yt «mkduWvÂM:; dtk"eldhlt fjthrmfltdrhftuyu mkctu";tk ;ubKu sKtÔGþk fuyrClg NeFJt btxu rNM;, ægtl yluyuftd{;t yðgk; sYhe Au. yrClgle;tjeb:e ct¤ftu ylu GþJtltule ytk;rhfN¾;ytu rlFhNu. A brnlt btºtyrClgle s Nt¤t atju yu Cdeh: ftgoAu.. yuf fnelu MþhuN htsztyu sKtÔGþk nðþkfu, mtht yrClu;t :Jt Jtkal yðgkdytJ~gf Au. Ó’gbtk mkDhtguje MB\;eytus raºt, mkde; fu yrClg MJYvu cnthytJu Au. ;ubKu mnwlu ;tjeb Jdobtk WðmtnCuhyrClg rNFJt vh Cth Bþfgtu n;tu. yt«mkdu Vtuhblt yægût f]»Kftk; sntyu vKNtÂç’f «Jal fGþO nðþk.

JhJtztlt Embledtg atuhebtk yxftg;

³Ít³Ít ;tÕþftlt xw kztJ ;:t

’tmsbtk:e dtg atuhele :guj Vrhgt’tumk’Cuo ³Ít vtujemu ;vtm ’hBgtl;tsu;hbtk JhJtztlt htbSCtE"hbeCtE hcthele yxftg; fhJtbtkytJe Au. yt ydtW JhJtztltr’jevCtE htJ¤le yxftg;fhJtbtk ytJe n;e. xwkztJlt bVtCtEhcthele dtg xwkztJ-fKe htuz Wvh:e;uBs ’tmslt CdtCtE ltdhCtEhcthele dtg ;ublt Jtztbtk:e atuhtEn;e. vtujemu yt ctc;u NkftMv’NÏmtule yxftg; fhe dtgtu atuhectc;u mDl ;vtm yt’he Au.

dkS vtltltu swdthhb;t ytX Ízvtgt

bnumtKtyuj.me.ce.le xeblu b¤uj

ct;be yt"th u mt ubJth uNnuhlebnumtKtle mtgtult vtfomtumtgxe lSf ÏþÕje søgtbtk:edkS vtltltu swdth hb;t ytXswdthelu vtujemu Ízve je"t n;t.swdth"tb vh:e vtujemu htufz hfb;ubs swdthlt mtrnðg mrn;Y.24,150ltu BþÆtbtj sÃ; fgtuon;tu.yt ’htuztbtk vtujemlu dkSvtltltu swdth hb;t ytX swdtheÍzÃgt n;t.

xtWlntuj Ft;u Jes¤e jFufkft u;he ftgo¢b gtuòNu

dtk"eldh, çþ"Jthhb; db; GþJt mtkMf]r;f «Ô\r;ytu

rJCtdlt øþsht; htsg mkde; ltxfyft’be ;:t mkMf]r; MtkM:t dtk"eldhîtht ;t.19 swjtElt htus Jes¤e jFufkftuºte.. ftgo¢bLþk ytgtusl fhJtbtkytÔGþk Au. htºtu lJ fjtfu xtWlntujmu-17 Ft;u gtuòlth ftgo¢bbtk rJrJ"fjtfthtu îtht Jhmt’lt J"tbKtkltøþsht;e de;tu hsq fhJtbtk ytJNu.

øþsht;e juFllt cu y’ÇË;vtmt rJNu vrhmkJt’ gtuògtu

dtk"eldh, çþ"JthmJo rJ¼tjg fu¤JKe bkz¤ mkatrj;

ceve ftujus ytuV ceÍlum yuzbeleMx[uNlîtht ;tsu;hbtk rJrJ" ftgo¢btuLþk ytgtuslfhJtbtk ytÔGþk nðþk. ftujusbtk JlrJCtdîtht Ô\ûtgtºttlt ftgo¢bbtk 1h0rJ¼t:eoytuyu Ô\ûttule JuaKe fhe n;e.Wvhtk; øþsht; «um yft’be yludtk"eldh mtrnðg mCtlt mkGþf; Wv¢bugtuògujt vrhmkJt’btk h00 rJ¼t:eoytuyuCtd jE WðmtnÃËJof yt vrhmkJt’lubt½gtu n;tu.

Sv ylu xuLfhltu yfMbt;btk A Dtgj :gt vtjlÃþh

vtjlÃþh ;tÕþftlt btjKdtblt s Sv Chelu dkdtmtdhvtmu vmth :E hÌtt n;t. ; u’hBgtl mtbu:e ytJ;tu xuLfh ytSv mt:u xfht;t su cuXujt SvltBþmtVht ul u Eò :E n;e. ; uEòd{M;t ul u vtjlÃþh rmrJj

nt uMvexj Fmuztgt n;t.rmrJjMþºtt u:e b¤;e btrn;e yLþmthbtjK dtblt Svbt k c umel uytJ;t lhuNCtE fhNlCtE;ehckDt, Nthcul nhdtuJlCtEvkatj, CeFecul hbKCtE vkatj,EμhCtE xefbCtE vxuj, Fubeculnt:eCtE bfJtKt, bkswculnt:eCtE bfJtKt yt ;btbhnuJtme btjK dtblt sublu ltle-btuxe Eòytu :;t vtjlÃþh rmrJjntuMvexj Fmuztgt n;t.

vh«tkr;g brnjtltu B\;’unb¤e ytJ;t k afath

vtjlÃþhvtjlÃþh btlmhtuJh yir;ntrmf

;¤tJ ytJuj Au ßgtk jtFtu Yrvgtled{tLxtu Jtvhe A;tk yt btl mhtuJhltuytfth lne c’jtgtu ßgtk ;u ;¤tJbtkNnuhLþ dk’w vtKe Chtgujw Au yluCthu ’wdO" vK bthe hne Au ðgthu yt;¤tJbtk ;tsu;hbtk s rv;t-ÃþºtltuCtud je"tu n;tu. ’N r’Jm vAe VhehtsM:tlle brnjtltu B\;’un b¤eytJ;t yt brnjtlt btu;lwk hnMgyfck" hÌtwk Au. yt ³zt ;¤tJbtk:e«tiZ Jgle brnjtltu B\;’un b¤eytJ;t nðgt fu ytðbnðgtlu jENnuhbtk yJlJt ;fo-rJ;ftuo Jnu;t :Jtjtøgt Au.

;cec ntsh l hnu;tk ’’eoytu ºtM;bnumtKt,

bnumtKt huÕJu ftujtule ÂM:; huÕJuntuÂMvxjlt buzefj ytuVemhle ftgovæ"r; ylu ntshe rJNu mJtjtu QCt:;t huÕtJu ;kºt mtbu dkCeh «§tuWvÂM:; :gt Au. yt ykdu huÕJu MxtVîtht jurF;btk hsqyt; fhe ’’eoytuluvz;e ;fjeVtu ’qh fhJt huÕJu «Ntmlvtmu btkd fhe Au.M˺ttubtk:e «tÃ;

rJd;tu yLþmth hujJult buzefjbuLGþyj «btKu hjJu ztufxh ;ublt nuzfJtxohle yk’h 24 fjtf ntsh hnuJt;:t hujJu vumuLsh ;:t MxtV buzefjmuJt ytvJt ck"tgujt Au. hujJuvumuLshlt ’’eoytulu atÕþ BþmtVhebtkztufxhle sYh vzu ðgthu nuz fJtxohbtk;uble ntshe yr; ytJ~gf cle ògAu. vhkðþ b¤;e btrn;e «btKu bnumtKt

hujJu ftujtule Ft;u ytJuj hujJuntuÂMvxjlt buzefj ytuVemh DKtmbg:e yrlgrb; hnu Au. ylu btºtcu fjtf s nuz fJtxoh Ft;u ntsh hnu;tntuJt:e hujJu buzefj muJt f:¤e ßJtvtbe Au.yt ctc;u Jæþ rJd;tu òu;tyæþhtbtk ÃtqY Wvhtuf; ztufxhle

duhntshebtk fBvtWLzh ’’eoytulu;vtme ’Jt ytvu Au. ;uJt ytûtuvfhJtbtk ytvuj Au. ztufxhleduhntshe:e bnumtKt hujJu MxtVbtk:entuÂMvxjbtk mthJth y:uo s;t ’’eoytumrn; huÕJu BþmtVh ’’eoytu vhuNtl :Edgt Au.

xåËfze ònuhFchbtuLMþl ytuVh swjtE Mþ"evtKele xtkfe fubefÕm ylu yu¾JtJu¾âwb bNel:e mtV fhtJtu.4000 rjxh Mþ"e ftuEvK xtkfeY.200 btk (belebb cu xtkfe)btu.96249 45215.

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

277

PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

278

PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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PHOTOGRAPHS TAKEN DURING PUBLIC CONSULTATION / HEARING AT GUNDASARA, BORSAD AND SHERTHA LOCATIONS

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Annexure 8

DETAILED COST ESTIMATE FOR EMAP

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Annexure 8

Table: Detailed Budgetary Provision for EMAP Implementation (Per Location wise and Overall cost)

S No Project Components Type of Facility IQF

(1 No.) CA

Storage(1 No.)

ARCC (5 No.s)

ADC (5 No.s)

A One-time Capital Cost

1 Land Purchase As per Rate negotiation by CAL Management (Part of Overall Project Cost)

2 Consent Fee payable to SPCB As determined by SPCB

3 Construction Stage Mitigation Measures

Incidental to Civil & Electro Mechanical Contracts awarded by CAL

4 Installation of Wash Water Treatment & Recycling System

6,00,000 6,00,000 2,00,000 2,00,000

5 Installation of Septic Tank & Soak Pit Disposal System

5,00,000 5,00,000 2,50,000 2,50,000

6 Installation of Composting & Vermi Composting

5,00,000 5,00,000 2,50,000 2,50,000

7 Provision of PPEs of Operational work force

1,00,000 1,00,000 1,00,000 1,00,000

8 Rain Water Harvesting & Recharging Structures

3,50,000 3,50,000 1,50,000 1,50,000�

9 Landscaping and Plantation Part of Overall Project Cost

10 Occupational Health Screening and Checkups

As per Actual

11 Adoption of Renewable (Solar) Energy for Lighting Applications

4,00,000 4,00,000 2,00,000 2,00,000

12 Sub-total (One-time Capital Cost Per Location )

24,50,000 24,50,000 11,50,000 11,50,000

13 Sub-total (One-time Overall Capital Cost for All Facilities)

24,50,000 24,50,000 57,50,000 57,50,000

B Recurring Annual Cost 14 Annual Maintenance and up keep cost

@10% of Capital cost 2,25,000 2,25,000 1,15,000 1,15,000

15 Operational Stage Environment Monitoring Cost

6,00,000/Year

3,60,000/Year

3,60,000/Year

3,60,000/Year

16 Sub-total (Recurring Annual Cost) 8,25,000 5,85,000 4,75,000 4,75,000

17 Sub-total (Recurring Overall Annual Cost for All Facilities)

8,25,000 5,85,000 23,75,000 23,75,000

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