Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

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“Invent a New India Using Knowledge”

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“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 16019 (2012): Food Retail Management – BasicRequirements [FAD 15: Food Hygiene, Safety Management andOther Systems]

© BIS 2012

B U R E A U O F I N D I A N S T A N D A R D SMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

May 2012 Price Group 5

IS 16019 : 2012

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Indian Standard

FOOD RETAIL MANAGEMENT — BASICREQUIREMENTS

ICS 67.020

Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Food Hygiene,Safety Management and Other Systems Sectional Committee had been approved by the Food and AgricultureDivision Council.

The retail sector is booming in India. Food retailing represents one of the fastest growing sectors of the retailindustry. Due to globalization, retail companies are facing a number of challenges across the world due to theincreasing complexity of supply chains caused mainly by off shoring of manufacturing. At the same time it isconfronted with unique challenges of multi-channel integration. There is an increasing need for specialist producersand retailers who can provide high quality, sophisticated products in response to ever changing consumer demands.

Retailers are faced with the complexities of integrating the customer experience, from inside the store, to callcenters, and the internet marketing. Additionally, with the emergence of wireless devices, customers will come toexpect proximity-based services. Retailers are also faced with the challenges in upgrading their point-of-sale andproduct identification systems to support emerging global standards and new customer-facing applications.

Supply chain management (SCM) is an essential part of retail service, although the complexity of the chain mayvary greatly from industry to industry, firm to firm, and geography to geography. SCM is the process for planning,implementing and controlling the flow and storage of goods from suppliers to consumers, including inbound,outbound, internal and external movement in addition to the return of products for replacement and recall. SCMsolutions help companies deliver the right product at the right time for the right price.

There are issues like increasing lead times, demand variability and supply disruptions which is forcing companiesto pile inventories, leading to opportunity losses and higher cash conversion cycles. Having an adaptive supplychain network that seamlessly connects supply, production, and distribution remains the top priority of all retailcompanies across the globe.

In the future, producers, processors and retailers will no longer compete as individual entities. Rather, they willcollaborate as a strategic value chain and compete with other value chains in the market place.

This standard is intended to lay a firm foundation for retail management.

This standard may be treated as a generic pre requisite to IS 15000 : 1998 ‘Food hygiene — Hazard analysis andcritical control point (HACCP) and guidelines for its application’ and IS/ISO 22000 : 2005 ‘Food safetymanagement systems — Requirements for any organization in the food chain’.

Nothing in this Indian Standard shall affect the operation of the Food Safety and Standards Act, 2006 and regulationsframed thereunder; Standards of Weights and Measures Act, 1977 or any other law for the time being in force andshall be subject to the restrictions imposed thereunder, wherever applicable.

In the formulation of this standard, considerable assistance has been derived from the following:

IS 12040 : 2001 Guidelines for development of supplier rating system

ISO 9001 : 2008 Quality management systems — Requirements

ISO 22005 : 2007 Traceability in the feed and food chain — General principles and guidance for systemdesign and development

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IS 16019 : 2012

Indian Standard

FOOD RETAIL MANAGEMENT — BASICREQUIREMENTS

1 SCOPE

This standard covers basic requirements for good retailmanagement practices applicable throughout the foodsupply chain to achieve the goal of ensuring availabilityof safe food at the point of sale.

2 REFERENCES

The following standards contain provision which throughreference in this text, constitute provisions of thisstandard. At the time of publication, the editions indicatedwere valid. All standards are subject to revision andparties to agreements based on this standard areencouraged to investigate the possibility of applying themost recent editions of the standards indicated below:

IS No. Title

3103 : 1975 Code of practice for industrialventilation (first revision)

3646 (Part 1) : Code of practice for interior1992 illuminations: Part 1 General

requirements and recommendationsfor working interiors (first revision)

7688 Code of practice for labelling ofprepackaged foods:

(Part 1) : 1975 General guidelines(Part 2) : 1976 Guidelines on claims(Part 3) : 1976 Nutritional labelling

10500 : 1991 Drinking water — Specification (firstrevision)

12040 : 2001 Guidelines for development ofsupplier rating system

16020 : 2012 Food safety management —Requirements for good hygienepractices

3 TERMINOLOGY

For the purpose of this standard, the followingdefinitions shall apply.

3.1 Cleaning — The removal of soil, food residue,dirt, grease or other objectionable matter.

3.2 Contaminant — Any biological or chemical agent,foreign matter, or other substances not intentionallyadded to food which may compromise food safety orsuitability.

3.3 Contamination — The introduction or occurrenceof a contaminant in food or food environment.

3.4 Disinfection — The reduction, by means ofchemical agents and/or physical methods, of the numberof micro-organisms in the environment, to a level thatdoes not compromise food safety or suitability.

3.5 Establishment — Any building or area in whichfood is handled and the surroundings, under the controlof the same food business operator.

3.6 Food Handler — Any person who directly handlespackaged or un-packaged food, food equipment andutensils, or food contact surfaces and is thereforeexpected to comply with food hygiene requirements

3.7 Food Hygiene — All conditions and measuresnecessary to ensure the safety and suitability of food atall stages of the food chain.

3.8 Food Safety — Assurance that food will not causeharm to the consumer when it is prepared and/or eatenaccording to its intended use.

3.9 Primary Production — Those steps in the foodchain up to and including, for example, harvesting,slaughter, milking and fishing.

3.10 Supply Chain Management — The delivery ofenhanced customer and economic value throughsynchronized management of the global flow ofphysical goods, services and associated informationfrom sourcing through consumption.

3.11 Value Chains — Strategic collaboration oforganizations for the purpose of meeting specific marketobjectives over the long-term and for the mutualbenefits of all ‘links’ of the chain.

4 GENERAL REQUIREMENTS

4.1 Management Responsibility

The food retail operator shall be responsible for thesafety and suitability of the food products. Therefore,the food retail operator shall demonstrate hiscommitment and his responsibility with respect to thesupply of safe products. For, the hygiene system ensuresthat all required activities are effectively defined,documented, implemented and maintained.

The food retail operator shall have responsibility forthe hygiene policy of the organization. The food retail

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operator shall identify all statutory and regulatoryprovisions applicable to various requirements of thisstandard. Personnel responsible for implementation andcompliance of applicable provisions shall also beidentified.

4.1.1 Food Retail Policy

The food retail operator shall define and document theretail business policy of the organization with regardto food safety and suitability. It shall demonstrate thecommitment of the organization to timely supply ofsafe food to consumers. The food retail operator shallbe responsible for the policy of the organization andshall document, support and communicate this policyto all stakeholders. Periodically, the operator shallverify the implementation of the policy at all levels ofthe organization and review the outcome on continuingbasis.

The policy shall demonstrate that the organizations areinvolved and are fully aware of their positions in thefood chain. It will reflect the ‘farm-to-fork’ approach,starting with the purchase and acceptance of rawmaterials to the expectations and needs of itsconsumers.

The policy shall be supported by SMART (specific,measurable, acceptable, realistic, time bound)objectives to ensure improved food safety andperformance.

4.1.2 Scope of the Retail System

The food retail operator shall define the scope of theoperation. The scope shall comprise that part of thefood chain and those activities of the food retail forwhich the food retail operator is responsible and canbe held liable.

NOTES

1 The part of the food chain for which the food retail operatoris responsible begins where the responsibility of the suppliersof raw materials and ingredients and ends where another foodhandler in the food chain takes over the responsibility. Thescope shall, therefore, conform to purchase and sales contracts.

2 All products which are supplied to the market by the foodretail operator, whether processed or fresh, shall be properlyspecified.

3 Where an organization chooses to outsource any process thataffects product conformity to requirements, the organizationshall ensure control over such processes. The type and extentof control to be applied to these outsourced processes shall bedefined within the quality management system.

4.1.3 Tasks, Responsibilities and Authorities

The food retail operator shall provide documentationfor the tasks, responsibilities and authorities of itsemployees with respect to sourcing, handling,transport, storage of the food products. Themanagement shall ensure to communicate theseresponsibilities within the organization.

An organization chart and the organization’s reportingstructure shall be documented.

4.1.4 Management Representative

Top management shall appoint a managementrepresentative who irrespective of his otherresponsibilities shall have responsibility and authoritythat includes,

a) ensuring that processes needed for the qualitymanagement system are established,implemented and maintained;

b) reporting to top management on theperformance of the quality managementsystem and any need for improvement; and

c) ensuring promotion of awareness of customerrequirements throughout the organization.

NOTE — The responsibility of the management representativealso includes liaison with external parties on matters relatingto the quality management system.

4.1.5 Management Review

The food retail operator shall review the retailmanagement system at planned intervals but not morethan 12 months, to ensure its continuing suitability,adequacy and effectiveness. The review shall evaluatethe need for changes to the system, including productsafety, policy and objectives.

The review shall provide evidence of the commitmentto system the food retail management system and itsperformance. Records of management reviews shallbe maintained.

4.2 Documentation Requirements

4.2.1 General

The documentation of retail management system forthe organization shall include,

a) food retail management system manualindicating intent of implementation of thisstandard;

b) documented statements of a retailmanagement policy and measurableobjectives;

c) documented procedures required by thisstandard; and

d) documents needed by the organization toensure the effective development,implementation and updating of the retailmanagement system.

4.2.2 Control of Documents

Documents required for the retail management system arecontrolled. Records are a special type of document and arecontrolled according to the requirements given in 4.2.3.

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A documented procedure shall be established to definethe control needed to,

a) approve documents for adequacy prior toissue;

b) review and update as necessary and re-approve documents;

c) ensure that the changes and the currentrevision status of documents are identified;

d) ensure that relevant versions of applicabledocuments are available at point of use;

e) ensure that documents remain legible andreadily identifiable;

f) ensure that documents of external origin areidentified and their distribution controlled; and

g) prevent the unintended use of obsoletedocuments and to apply suitable identificationto them, if they are retained for any purpose.

4.2.3 Control of Records

Records are established and maintained to provideevidence of conformity to requirements and of effectiveoperation of the food retail management system.Records shall remain legible, readily identifiable andretrievable. A documented procedure shall beestablished to define the controls needed for theidentification, storage, protection, retrieval, retentiontime and disposition of records.

5 RETAIL MANAGEMENT SYSTEM REQUIRE-MENTS

5.1 Sourcing of Material from Primary Production

5.1.1 Potential source of contamination from theenvironment shall be considered by the food retailoperator. In particular, primary food production shallnot be carried on in areas where the presence ofpotentially harmful substances would lead to anunacceptable level of such substances in food.

5.1.2 The potential effects of primary productionactivities on the safety and suitability of food shall beconsidered at all times. Producers shall implementmeasures to,

a) control contamination from air, soil, water,feed-stuffs, fertilizers, pesticides, veterinarydrugs, plant growth hormones or any otheragent used in primary production; and

b) control plant and animal health so that it doesnot pose a threat to human health through foodconsumption, or adversely affect the suitabilityof the product.

5.1.3 Procedures shall be in place to,

a) sort food and food ingredients to segregate

the material and reject which is evidently unfitfor human consumption;

b) dispose of any rejected material in a hygienicmanner at the assigned disposal station; and

c) protect food and food ingredients fromcontamination by pests, or by chemical,physical or microbiological contaminants orother objectionable substances duringhandling, storage and transport.

Care shall be taken to prevent deterioration and spoilagethrough appropriate measures which may includecontrolling temperature, humidity, and/or other control.

5.1.4 Appropriate facilities and procedures shall be inplace to ensure that any necessary cleaning andmaintenance is carried out effectively; and anappropriate degree of personal hygiene is maintained.

5.2 Sourcing of Manufactured Goods

5.2.1 Potential sources of contamination shall beconsidered when deciding location of food supplyestablishments. Establishments shall not be locatedanywhere where, after considering such protectivemeasures, it is clear that there will remain a threat tofood safety or suitability (see Annex B of IS 16020).In particular, establishments shall normally be locatedaway from,

a) environmentally polluted areas and industrialactivities which pose a serious threat ofcontaminating food;

b) areas subject to flooding unless sufficientsafeguards are provided;

c) areas prone to infestations of pests; and

d) areas where wastes, either solid or liquid,cannot be removed effectively.

5.2.2 Structures within food establishments shall besoundly built of durable materials and be easy tomaintain, clean and where appropriate, able to bedisinfected. In particular the following specificconditions shall be satisfied, where necessary to preventthe safety and suitability of food:

a) The surfaces of walls, partitions and floorsshall be made of impervious materials withno toxic effect in intended use;

b) Walls and partitions shall have a smoothsurface up to a height appropriate to theoperation;

c) Floors shall be constructed to allow adequatedrainage and cleaning;

d) Ceilings and overhead fixtures shall beconstructed and finished to minimize the buildup of dirt and condensation, and the sheddingof particles;

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e) Windows shall be easy to clean, be constructedto minimize the build up of dirt and wherenecessary, be fitted with removable andcleanable insect-proof screens. Wherenecessary, windows shall be fixed;

f) Doors shall have smooth, non-absorbentsurfaces, and be easy to clean and, wherenecessary disinfect; and

g) Working surfaces that come into direct contactwith food shall be in sound condition, durableand easy to clean, maintain and disinfect.They shall be made of smooth, non-absorbentmaterials, and inert to the food, to detergentsand disinfectants under normal operatingconditions.

5.2.3 Equipment and containers coming into contactwith food, shall be designed and constructed to ensurethat, where necessary, they can be adequately cleaned,disinfected and maintained to avoid the contaminationof food. Equipment and containers shall be made ofmaterials with no toxic effect in intended use.

The equipment used to cook, heat treat, cool, store orfreeze food shall be designed to achieve the requiredfood temperatures as rapidly as necessary in theinterests of food safety and suitability, and maintainthem effectively. Such equipment shall also bedesigned to allow temperature to be monitored andcontrolled.

Containers for waste, by-products and inedible ordangerous substances, shall be specifically identifiable,suitably constructed and, where appropriate, made ofimpervious material. Containers used to holddangerous substances such as pesticides and toxicchemicals shall be identified and, where appropriate,be lockable to prevent malicious or accidentalcontamination of food.

5.2.4 An adequate supply of potable water withappropriate facilities for its storage, distribution andtemperature control, shall be available whenevernecessary to ensure the safety and suitability of food.Potable water shall be as per the requirements specifiedin IS 10500.

Adequate drainage and waste disposal systems andfacilities shall be provided. They shall be designed andconstructed so that the risk of contaminating food orthe potable water supply is avoided. Adequate facilities,suitably designated, shall be provided for cleaning foodutensils and equipment. Such facilities shall have anadequate supply of hot and cold potable water whereappropriate.

5.2.5 Adequate natural or artificial lighting shall beprovided to enable the undertaking to operate in a

hygienic manner. Where necessary, lighting shall notbe such that the resulting colour is misleading. Theintensity shall be adequate to the nature of the operation.Lighting fixtures shall, be protected to ensure that foodis not contaminated by breakage [see IS 3103 and IS3646 (Part 1)].

5.3 Purchase Management

5.3.1 Purchasing/Procurement Process

The retail food operator shall ensure that purchasedproduct conforms to specified purchase requirements.The type and extent of control applied to the supplierand the purchased product shall be dependent uponvulnerability of product to contamination.

The organization shall evaluate and select suppliersbased on their ability to supply product in accordancewith the organization’s requirements. Criteria forselection, evaluation and re-evaluation shall beestablished (see IS 12040). Records of the results ofevaluations and necessary actions arising from theevaluation shall be maintained (see 4.2.4).

5.3.2 Purchasing Information

The food retail operator shall have completespecification of products to be purchased, includingwhere appropriate,

a) requirements for approval or product,procedures, processes, and equipment;

b) requirements for qualification of personnel;and

c) quality and food safety management systemrequirements.

The organization shall ensure the adequacy of specifiedpurchased requirements prior to their communicationto the supplier.

5.3.3 Verification of Purchased Product

The organization shall establish and implement theinspection or testing activities necessary for ensuringthat purchased product meets specified purchaserequirements.

No raw material or products shall be accepted, if it isknown to contain undesirable micro-organisms,pesticides, veterinary drugs or toxic, decomposed orextraneous substances which would not be reduced toan acceptable level by normal sorting and/or processing.

Raw materials or products shall, where appropriate, beinspected and sorted before processing. Wherenecessary, laboratory tests shall be made to establishfitness for use. Only sound, suitable raw materials orproducts shall be used.

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5.3.4 Identification and Traceability

The retail management shall identify the product bysuitable means throughout product procurement,storage and distribution.

The retail management shall control and record theunique identification of the product to trace back inthe event of something going wrong in the channeland dealing with customer complaints.

5.4 Warehousing Management

5.4.1 Adequate facilities shall be provided for thestorage of food, ingredients and non-food chemicals(for example, cleaning material, lubricants,fuels).Where appropriate, food storage facilities shallbe designed and constructed to,

a) permit adequate maintenance and cleaning;b) avoid pest access and harbourage;

c) enable food to be effectively protected fromcontamination during storage; and

d) where necessary, provide an environmentwhich minimizes the deterioration of food (forexample, by temperature and humiditycontrol).

NOTE — The type of storage facilities required will dependon the nature of the food products to be stored such as ambientstorage, cold storage and refrigerated storage.

5.4.2 Store operations shall ensure product protectionduring storage. It shall comprise of the following sub-processes:

a) Point-of-sale — The merchandizing aids,displays and the methods used to enabletransactions at the storefront.

b) Store inventory management — Themaintenance and management of theinventory of various items available in store.The various functions performed with thisinventory include Item level lookup, stockcounts and transfers.

c) Store personnel management — Thescheduling, attendance and performancemonitoring of the personnel available.

d) Shelf life of products — The food productshave specified useful life and products afterthe expiry of shelf life shall be removed fromthe shelf and suitably disposed off.

e) Raw material shall be used in first-in/first-out(FIFO) and ‘first-expiry-first-out (FEFO)basis according to plant specified productrotation/inventory control schedule. Rawmaterial shall be stored at temperatures thatmaintain product condition. Frozen materialto be kept frozen if required. The packagepallet integrity must be maintained throughout

storage period to maintain condition ofmaterial. Product identity in storage shouldallow for in plant tracking system.

5.4.3 Retail management solutions shall include storereporting systems, inventory management, electronicshelf labelling systems, loss prevention. Stocks of rawmaterial and ingredients shall be subject to effectivestock rotation.

5.5 Logistics and Transportation

5.5.1 Food shall be adequately protected during transportfrom source to retail point. The type of carriers andcontainers required shall depend on the nature of thefood and the conditions under which it has to betransported. Where necessary, carriers and bulkcontainers shall be designed and constructed so that they,

a) do not contaminate foods or packaging;

b) can be effectively cleaned and, wherenecessary, disinfected;

c) permit effective separation of different foodsor foods from non-food items where necessaryduring transport;

d) provide effective protection fromcontamination, including dust and fumes;

e) can effectively maintain the temperature,humidity, atmosphere and other conditionsnecessary to protect food from harmful orundesirable microbial growth anddeterioration likely to render it unsuitable forconsumption; and

f) allow any necessary temperature, humidityand other conditions to be checked.

5.5.2 The organization shall develop capabilities for,

a) improving delivery time response;

b) maximizing utilization rates;

c) developing online tracking systems to controlinbound deliveries, reduce inventory levels,control ‘damaged’ products and stockprofiling; and

d) refining logistics processes to enable operationslike scheduling, loading, dispatching.

5.5.3 Carriers and containers for transporting food shallbe kept in an appropriate state of maintenance andcleanliness. Where the same carriers or container is usedfor transporting different foods, or non-foods, effectivecleaning and, where necessary, disinfection shall takeplace between loads.

5.6 Requirements for Control of Retail Operation

5.6.1 Control of Food Hazards

Retail food business operators shall,

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a) identify any steps in their operations whichare critical to the safety of food;

b) implement effective control procedures atthose steps;

c) monitor control procedures to ensure theircontinuing effectiveness; and

d) review control procedures periodically, andwhenever the operations change.

These systems shall be applied throughout the foodchain to control food hygiene throughout the shelf-life of the product through proper warehousing andretailing.

Control procedures shall be simple, such as checkingstock rotation, calibrating equipment, or correctlyloading refrigerated display units. In some cases asystem based on expert advice, and involvingdocumentation, may be appropriate.

5.6.2 In the cold chain, inadequate food temperaturecontrol is one of the most common causes of food borneillness or food spoilage. Such controls include timeand temperature of cooking, cooling, processing andstorage. Systems shall be in place to ensure thattemperature is controlled effectively where it is criticalto the safety and suitability of food.

5.6.3 Where microbiological, chemical or physicalspecifications are used in any food control system, suchspecifications shall be based on sound scientificprinciples. Pathogens can be transferred from one foodto another, either by direct contact or by food handlers,contact surfaces or the air. Raw, unprocessed food shallbe effectively separated from ready-to-eat foods, witheffective intermediate cleaning and where appropriatedisinfection.

5.6.4 Systems shall be in place to prevent contami-nation of foods by foreign bodies such as glass or metalshards from machinery, dust, harmful fumes andunwanted chemicals. In manufacturing and processing,suitable detection or screening devices shall be usedwhere necessary.

5.7 Packaging, Labelling and ConsumerInformation

5.7.1 Packaging design and materials shall provideadequate protection for products to minimizecontamination, prevent damage and accommodateproper labelling. Packaging materials shall be non-toxicand not pose a threat to the safety and suitability offood under the specified conditions of storage and use.Where appropriate, reusable packaging shall besuitably durable, easy to clean and, where necessary,disinfect.

5.7.2 Lot identification is essential in product recall

and also helps effective stock rotation. Each containerof food shall be permanently marked to identify thelot. All food products shall be accompanied by or bearadequate information to enable the next person in thefood chain to handle, display, store and prepare anduse the product safely and correctly.

5.7.3 Prepackaged foods shall be labeled with clearinstructions to enable the next person in the food chainto handle, display, store and use the product safely [seeIS 7688 (Parts 1, 2 and 3) and also product specificstandard].

5.7.4 Health education programmes shall cover generalfood hygiene. Such programmes shall enableconsumers to understand the importance of any productinformation and to follow any instructions accompan-ying products, and make informed choices. Inparticular consumers shall be informed of therelationship between time/temperature control and foodborne illness.

5.7.5 It shall be ensured that effective procedures arein place to deal with any food safety hazard and toenable the complete, rapid recall (see 6.3) of anyimplicated lot of the finished food from the market.The need for public warnings should be considered.

5.8 Requirement to Maintenance and Sanitation

5.8.1 Maintenance and Cleaning

5.8.1.1 The food retail establishments and equipmentshall be kept in an appropriate state of repair andcondition to,

a) facilitate all sanitation procedures;

b) function as intended, particularly at criticalsteps; and

c) prevent contamination of food, for examplefrom metal shards, flaking plaster, debris andchemicals.

5.8.1.2 Cleaning chemicals shall be handled and usedcarefully and in accordance with manufacturers’instructions and stored, where necessary, separatedfrom food, in clearly identified containers to avoid therisk of contaminating food.

5.8.1.3 Cleaning can be carried out by the separate orthe combined use of physical methods, such as heat,scrubbing, turbulent flow, vacuum cleaning or othermethods that avoid the use of water, and chemicalmethods using detergents, alkalis or acids.

5.8.1.4 Cleaning procedures will involve, whereappropriate,

a) removing gross debris from surfaces;b) applying a detergent solution to loosen soil

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and bacterial film and hold them in solutionor suspension;

c) rinsing with potable water to remove loosenedsoil and residues of detergent;

d) dry cleaning or other appropriate methods forremoving and collecting residues and debris;and

e) where necessary, disinfection with subsequentringing unless the manufacturers’ instructionsindicate on scientific basis that ringing is notrequired.

5.8.2 Cleaning and disinfection programmes shallensure that all parts of the establishment areappropriately clean and shall include the cleaning ofcleaning equipment.

Where written cleaning programmes are used, theyshall specify,

a) areas, items of equipment and utensils to becleaned;

b) responsibility for particular tasks;

c) method and frequency of cleaning; and

d) monitoring arrangements.

Where appropriate, programmes shall be drawn up inconsultation with relevant specialist expert advisors.

5.8.3 Pest Control Management

5.8.3.1 Pests pose a major threat to the safety andsuitability of food. Pest infestations can occur wherethere are breeding sites and a supply of food. Goodhygiene practices shall be employed to avoid creatingan environment conducive to pests. Good sanitation,inspection of incoming materials and good monitoringcan minimize the likelihood of infestation and therebylimit the need for pesticides.

5.8.3.2 Retail food establishment shall be kept in goodrepair and condition to prevent pest access and toeliminate potential breeding sites. Holes, drains andother places where pests are likely to gain access shallbe kept sealed. Wire mesh screens, for example on openwindows, doors and ventilators, will reduce theproblem of pest entry. Animals shall, whereverpossible, be excluded from the grounds of factoriesand food processing plants.

5.8.3.3 The availability of food and water encouragespest harbourage and infestation. Potential food sourcesshall be stored in pest-proof containers and/or stackedabove the ground and away from walls. Areas bothinside and outside food premises shall be kept clean.Where appropriate, refuse shall be stored in covered,pest-proof containers.

5.8.3.4 Pest infestations shall be dealt with immediately

and without adversely affecting food safety orsuitability. Treatment with chemical, physical orbiological agents shall be carried out without posing athreat to the safety or suitability of food.

5.9 Requirements for Personal Hygiene

5.9.1 People known, or suspected, to be suffering from,or to be a carrier of a disease or illness likely to betransmitted through food, shall not be allowed to enterany food handling area, if there is a likelihood of theircontaminating food. Any person so affected shallimmediately report illness or symptoms of illness tothe management. Medical examination of a foodhandler shall be carried out if clinically orepidemiologically indicated.

5.9.2 Food handlers shall maintain a high degree ofpersonal cleanliness and, where appropriate, wearsuitable protective clothing, head covering, andfootwear. Cuts and wounds, where personnel arepermitted to continue working, shall be covered bysuitable waterproof dressing.

Personnel shall always wash their hands, when personalcleanliness may affect food safety, for example,

a) at the start of food handling activities;b) immediately after using the toilet; and

c) after handling raw food or any contaminatedmaterial, where this could result incontamination of other food items; they shallavoid handling ready-to-eat food, whereappropriate.

5.9.3 People engaged in food handling activities shallrefrain from behaviour which could result incontamination of food, for example smoking, spitting,chewing or eating, sneezing or coughing overunprotected food.

5.9.4 Personal effects such as jewellery, watches, pinsor other items shall not be worn or brought into foodhandling areas if they pose threat to the safety andsuitability of food.

5.10 Requirement for Training

5.10.1 Food hygiene training is fundamentallyimportant. All personnel shall be aware of their roleand responsibility in protecting food from contami-nation or deterioration. Food handlers shall have thenecessary knowledge and skills to enable them to handlefood hygienically. Those who handle strong cleaningchemicals or other potentially hazardous chemicalsshall be instructed in safe handling techniques.

5.10.2 Factors to take into account in assessing the levelof training required include,

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a) nature of the food, in particular its ability tosustain growth of pathogenic or spoilagemicro-organisms;

b) manner in which the food is handled andpacked, including the probability ofcontamination;

c) extend and nature of processing or furtherpreparation before final consumption;

d) conditions under which the food will bestored; and

e) expected length of time before consumption.

5.10.3 Periodic assessments of the effectiveness oftraining and instruction programmes shall be made, aswell as routine supervision and checks to ensure thatprocedures are being carried out effectively. Managersand supervisors of food processes shall have thenecessary knowledge of food hygiene principles andpractices to be able to judge potential risks and takethe necessary action to remedy deficiencies.

5.10.4 Training programmes shall be routinely reviewedand updated where necessary. Systems shall be in placeto ensure that food handlers remain aware of allprocedures necessary to maintain the safety andsuitability of food.

6 MONITORING AND MEASUREMENT

6.1 Customer Satisfaction and CustomerComplaints

The food retail operator shall monitor informationrelating to customer perception as to whether theorganization has met customer requirements. Themethods for obtaining and using this information shallbe determined.

The food retail operator shall monitor customercomplaints and shall give priority to disposal ofcomplaints.

6.2 Control of Non-conforming Product

The organization shall ensure that products/serviceswhich do not conform to requirements is identified andcontrolled to prevent its unintended use or delivery.The controls and related responsibilities and authoritiesfor dealing with non-conforming product shall bedefined in a documented procedure.

The organization shall deal with non-conformingproduct by one or more of the following ways:

a) By taking action to eliminate the detected non-conformities;

b) By authorizing its use, release or acceptanceby a relevant authority; and

c) By taking action to preclude its originalintended use or application.

Records of the nature of non-conformities and anysubsequent actions taken, including concessionsobtained, shall be maintained (see 4.2.4).

When non-conforming product is corrected it shall besubject to re-verification to demonstrate conformityto the requirements.

When non-conforming product is detected afterdelivery or use has started, the organization shall takeaction appropriate to the effect, or potential effect, ofthe non-conformity.

When non-conformity relates to food safety it shall bedealt with as defined in 6.3.

6.3 Auditing and Appraisal

The organization shall conduct internal audits atplanned intervals to determine whether the systemconforms to the planned arrangement to therequirements of this standard and to the requirementsestablished by the organization, and is effectivelyimplemented and maintained.

An audit programme shall be planned, taking intoconsideration the status and importance of theprocesses and areas to be audited, as well as the resultsof previous audits. The audit criteria, scope, frequencyand methods shall be defined. Selection of auditorsand conduct of audits shall ensure objectivity andimpartiality of the audit process. Auditors shall notaudit their own work.

The responsibilities and requirements for planning andconducting audits, and for reporting results andmaintaining records shall be defined in documentedprocedure.

The management responsible for the area being auditedshall ensure that actions are taken without undue delayto eliminate detected non-conformities and theircauses. Follow up activities shall include theverification of the actions taken and the reporting ofverification results.

6.4 Handling of Potentially Unsafe Products

6.4.1 The retail food establishment shall handlenon-conforming products by taking action(s) to preventthe non-conforming product from entering the foodchain unless it is possible to ensure that,

a) food safety hazard(s) of concern has(ve) beenreduced to the defined acceptable levels;

b) food safety hazard(s) of concern will bereduced to identified acceptable levels priorto entering into the food chain; or

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IS 16019 : 2012

c) product still meets the defined acceptablelevel(s) of the food safety hazard(s) of concerndespite the non-conformity.

6.4.2 All lots of product that may have been affectedby a non-conforming situation shall be held undercontrol of the organization until they have beenevaluated. If products that have left the control of theestablishment are subsequently determined to be unsafe,the retail food establishment shall notify relevantinterested parties and initiate a withdrawal/recall. Thereshould be a system for tracing and tracking for theproduct which has left the establishment and is not inits direct control.

6.4.3 The controls and related responses andauthorization for dealing with potentially unsafeproducts shall be documented.

6.4.4 Each lot of product affected by the non-conformityshall only be released as safe when any of the followingconditions apply:

a) Evidence other than the monitoring systemdemonstrates that the control measures havebeen effective;

b) Evidence shows that the combined effect ofthe control measures for that particularproduct complies with the performanceintended (that is identified acceptable levels;and

c) Results of sampling, analysis and/or otherverification activities demonstrate that theaffected lot of product complies with the

identified acceptable levels for the food safetyhazard(s) concerned.

6.4.5 Following evaluation, if the lot of product is notacceptable for release it shall be handled by one of thefollowing activities,

a) Reprocessing or further processing within oroutside the organization to ensure that thefood safety hazard is eliminated or reducedto acceptable levels; and

b) Destruction and/or disposal as waste.

6.4.6 To enable and facilitate the complete and timelywithdrawal of lots of end products which have beenidentified as unsafe, top management shall appointpersonnel having the authority to initiate a withdrawaland personnel responsible for executing the withdrawal,and the organization shall establish and maintain adocumented procedure. The withdrawn products shallbe secured or held under supervision until they aredestroyed, used for purposes other than originallyintended, determined to be safe for the same (or other)intended use, or reprocessed in a manner to ensure theybecome safe.

The cause, extent and result of a withdrawal shall berecorded and reported to top management as input tothe management review.

The organization shall verify and record theeffectiveness of the withdrawal programme through theuse of appropriate techniques (for example, mockwithdrawal or practice withdrawal).

Bureau of Indian Standards

BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promoteharmonious development of the activities of standardization, marking and quality certification of goodsand attending to connected matters in the country.

Copyright

BIS has the copyright of all its publications. No part of these publications may be reproduced in any formwithout the prior permission in writing of BIS. This does not preclude the free use, in the course ofimplementing the standard, of necessary details, such as symbols and sizes, type or grade designations.Enquiries relating to copyright be addressed to the Director (Publications), BIS.

Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewedperiodically; a standard along with amendments is reaffirmed when such review indicates that no changes areneeded; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standardsshould ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of‘BIS Catalogue’ and ‘Standards : Monthly Additions’.

This Indian Standard has been developed from Doc No.: FAD 15 (1830).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

BUREAU OF INDIAN STANDARDS

Headquarters:

Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 110002Telephones : 2323 0131, 2323 3375, 2323 9402 Website: www.bis.org.in

Regional Offices: Telephones

Central : Manak Bhavan, 9 Bahadur Shah Zafar Marg 2323 7617NEW DELHI 110002 2323 3841

Eastern : 1/14 C.I.T. Scheme VII M, V. I. P. Road, Kankurgachi 2337 8499, 2337 8561KOLKATA 700054 2337 8626, 2337 9120

Northern : SCO 335-336, Sector 34-A, CHANDIGARH 160022 60 384360 9285

Southern : C.I.T. Campus, IV Cross Road, CHENNAI 600113 2254 1216, 2254 14422254 2519, 2254 2315

Western : Manakalaya, E9 MIDC, Marol, Andheri (East) 2832 9295, 2832 7858MUMBAI 400093 2832 7891, 2832 7892

Branches: AHMEDABAD. BANGALORE. BHOPAL. BHUBANESHWAR. COIMBATORE. DEHRADUN.FARIDABAD. GHAZIABAD. GUWAHATI. HYDERABAD. JAIPUR. KANPUR. LUCKNOW.NAGPUR. PARWANOO. PATNA. PUNE. RAJKOT. THIRUVANANTHAPURAM.VISAKHAPATNAM.

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Published by BIS, New Delhi