Fileno.1(4)2011/License/FSSAI

FileNo.1(4)2011/License/FSSAI

FoodSafetyandStandardsAuthorityofIndia

(MinistryofHealthFamilyWelfare,Govt.ofIndia)

3rd4thFloor,FDABhawan,KotlaRoad

NewDelhi–110002

Date:14.05.2012

Subject: Documentstobeenclosedfornew/conversion/renewalofapplicationforlicensetoState/CentralLicensingAuthorityInspectionChecklistforvariouscategoriesofFBOs–reg.

Theundersignedisdirectedtoforwardherewiththelistofdocumentstobeenclosedfornew/conversion/renewalofapplicationforlicensetoState/CentralLicensingAuthorityInspectionChecklistforvariouscategoriesofFBOs whichwerefinalizedduringtheCentralAdvisoryCommitteeMeetingheldon27th April,

2012at11:00am,AshokaHotel,NewDelhi.

Sd/-

(Dr.D.S.Yadav)DD(Enf-II)

To:

1. CommissionerFoodSafetyofallStates/UTs

2. AllCentralDesignatedOfficers,FSSAI

CopyTo:

1. PPStoCP

2. PStoCEO

3. Dir(E)

4. Dir(QAS)

5. Dir(A)

6. Dir(Sur.)

7. Dir(Zonal)

8. AllconcernedofficersofFSSAI

DocumentstobeenclosedfornewapplicationforlicensetoState/Central

LicensingAuthority

1. Form-B duly completed and signed (in duplicate) by the proprietor/

partnerortheauthorisedsignatory(mandatoryforall)

2.Blueprint/layoutplanoftheprocessingunitshowingthedimensionsinmetres/squaremetresandoperation-wiseareaallocation(mandatoryformanufacturingandprocessingunitsonly)

3.ListofDirectorswithfulladdressandcontactdetails(mandatoryforcompaniesonly)

4. NameandListofEquipmentsandMachineryalongwiththenumber,installedcapacityandhorsepowerused(mandatoryformanufacturingandprocessingunitsonly)

5. PhotoI.Dandaddressproof issuedby Governmentauthority of

Proprietor/Partner/Director(s)/AuthorisedSignatory.(optional)

6.List of food category desired to be manufactured. (In case ofmanufacturers)

7. Authorityletterwithnameandaddressofresponsiblepersonnominatedbythemanufactureralongwithalternativeresponsiblepersonindicatingthepowersvestedwiththemvizassistingtheofficersininspections,collectionofsamples,packingdispatch.(whereverapplicable)

8.Analysisreport(ChemicalBacteriological)ofwatertobeusedasingredientinfoodfromarecognized/publichealthlaboratorytoconfirmtheportability(mandatoryonlyformanufacturingandprocessingunitsonly)

9.Proofofpossessionofpremises.(Saledeed/Rentagreement/Electricitybill,etc.)(optional)

10.Partnership Deed/Affidavit/Memorandum Articles of Associationtowardstheconstitutionofthefirm.(optional)

11.CopyofcertificateobtainedunderCoopAct-1861/MultiStateCoop

Act-2002incaseofCooperatives.(optional;whereverapplicable)

12.NOCfrommanufacturerincaseofRe-labellers(mandatory)

13.FoodSafetyManagementSystemplanorcertificate(ifany)

14.Sourceofmilkorprocurementplanformilkincludinglocationofmilkcollectioncentresetc.incaseofMilkandMilkProductsprocessingunits.(whereverapplicable)

15.Sourceofrawmaterialformeatandmeatprocessingplants.(whereverapplicable)

16.Pesticideresiduesreportofwatertobeusedasingredientincaseofunitsmanufacturingpackageddrinkingwater,packagedMineralwaterand/orcarbonatedwaterfromarecognised/publichealth(onlyforpackageddrinkingwaterandmineral/carbonatedwater)

17.Recallplanwhereverapplicable,withdetailsonwhomtheproductisdistributed.(optional)

18.NOCsfromMunicipalityorlocalbody.(optional)

Documentstobeincludedforrenewalortransferoflicensegivenunder

otherexistinglawspriortotheseRegulations:

1. Any change in documents or information provided during grant ofpreviouslicense.(mandatory)

2.CertificateorPlanofFoodSafetyManagementSystembeingadopted(for units under Central Licensing it has to be a certificate fromaccreditedagencies)-AnAdvisoryhasalreadybeenissuedvideletterno.

1(56)2012/Advisory/FSSAIdt:02.04.2012declaringthatFBOwillsubmitanaffidavitonanon-judicialstamppaperdeclaringthatFBOwillcomplywithGoodManufacturingPracticesasmentionedinSchedule–4of FSS (Licensingand Registrationof Food Businesses)Regulation,

2011.

3.Listofworkerswiththeirmedicalfitnesscertificates.(Thesemaybeavailablewiththeunitsandbeshownatthetimeofinspection)

4. Name, qualification and details of technical personnel in charge ofoperation.(mandatoryformanufacturingprocessingunits)

INSPECTIONCHECKLISTS

1.Head Office / Corporate Office of FBO/ Multichain operator/Retailerfunctioningin2ormoreStatesforissuanceofCentralLicense

2.PettyFoodBusinessOperator

3.TransporterofFood

4.Retailer

5.Storage

6.Catering/FoodServiceEstablishments

7.Solventextractingandoilrefiningplant

INSPECTIONREPORTFORM

(ForHeadOffice/CorporateOfficeofFBO/Multichainoperator/Retailerfunctioningin2ormoreStatesforissuanceofCentralLicense)

DateofInspection:
NameofFoodsafetyOfficer:
NameoftheEstablishment:
Addressofpremises:
Tel.No.:FaxNo.:
Categoryoflicense
E-mailaddress:
NameoftheManager/Authorized
Signatory:
KindofBusiness:
Typeofbusinessownership / Limited/Privatelimited/Publicsector
Undertaking/Co-operative/Partnership/
proprietorship/other

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection.

ChecklistforinspectionofHeadOffice/CorporateOfficeofFBO/Multichain-operator/Retailerfunctioningin2moreStatesforissuanceofCentral

License

1. DetailsofalltheUnits

S.No. / Address / Typeof
Activity / Capacity / Turnover / Licensefrom
(CentralorState)

2. DetailsofCollectiveMonitoringsystemsforallunits

3. DetailsofoverallFSMSPlan/Certificates

4. Detailsofdocumentationrecords(Documentationcontrolretention)

5. FoodSafetyobjectives,policyawarenessoftopmanagement

6. FoodSafetyTargets

7. DetailsofTransportationsystem/Storagesystem/HandlingSystem

8. RecallPlan

INSPECTIONCHECKLISTFORNEW/ROUTINEAPPLICANT(PETTYFBO)

DateofInspection:
DateofPreviousInspection:
NameofFoodSafetyOfficer:
NameofEstablishment:
AddressofPremises:
TelNo:
FaxNo:(ifany)
E-mailAddress:(ifany)
CategoryofFood
RegistrationNumber:
TypeofStructure:Pakka/Semi-pakka/Temporary/Open

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection

New/RoutineRegistrationInspectionChecklistforPettyFood(Manufacturer/Processor/Handler)

√Inorder

Xnotinorder

NAnotapplicable

Dateofpreviousinspection:DateofInspection:

1) Floors are smooth and properly graded to drain liquid – no
stagnation(ifapplicable)
2)Ceilingsarepermanentnatureandkeptclean(ifapplicable)
3) Efficientdrainagesystemandprovisionfordisposalofrefuse.
4) Exhaustsysteminfoodroomingoodworkingcondition,andkeptclean.
5) Theworkingareaiswellventilatedandlighted.
6) Availabilityofcleanwaterandadequatestoragearrangements.
7) Facilityforkeepingthefooditemscovered.
8) Properpest-proofmeasurestakentopreventinfestationofpests.
9) Equipments/vesselskeptclean,washed,driedandfreefrom
mouldsandfungi.
10)WhetherContainer/Vessel/Equipmentsinuselikelytocause
anymetalliccontamination.
11)Food production personnel are appropriately attired in clean
protectiveclothing,haircovering,footwear,gloves,facialmask,trimmednailsetc.(ifapplicable)
12)Handwashingfacilitiesprovidedwhenevertheyenterorre-enterfoodprocessingareasandhandwashingfacilitiesequippedwith
non-hand operated taps, liquid soaps, and disposable papertowelsandcoveredwastebins(ifapplicable)
13)Allfoodhandlersfreefrominfectiousdiseases.
14)Restriction to unhygienic practices such as eating, smoking,spitting,etc,withinthefoodprocessingpremisesareadheredto
andstrictlyenforced.
15)Vehiclesareclean,freefrompestandrodentinfestationand
othercontamination.
16)Separate food vehicles should be used for raw and finished
products.(ifapplicable)
17)Formovingtypevendors;whetheraseparatecovereddustbinis

attachedornot?

SuggestionsforImprovement

Timelimitprescribedforcomplianceofsuggestions

Recommendations

Place:

Date:

(FBO/AuthorizedNameSignature)

(SignatureofFoodSafetyOfficerwithSeal)

INSPECTIONCHECKLISTFORNEW/ROUTINEAPPLICANT(TRANSPORTEROFFOOD)

DateofInspection:
DateofPreviousInspection:
NameofFoodSafetyOfficer:
NameofTransporter:
Address:
TelNo:
FaxNo.
E-mailAddress:
Typeofbusinessownership: / Limited/Privatelimited/Publicsectorundertaking/Co-operative/Partnership/proprietorship/other
License/RegistrationNumber:

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection

a) Treatmentofvehicleswithpermissiblechemical,physicalorbiologicalagentswithinthepermissiblelimitsarecarriedout.
b) Conveyancetransportationoffoodbeingdoneinanappropriatestateofcleanliness.
c) Containersusedtransportingfoodstuffisnon-toxicandclean.
d) Toprotectfoodfromspoilagespeciallydesignedvehicleswhere
temperatureandhumidityarecontrolledareused;whereverrequired.
e) Whetherdailyrecordsofquantityoffruits,vegetables,fish,milketc.
transportedismaintained(LogBook).
f)Tocheckcross-contamination,vegetarianandnon-vegetarianfoodstuff
istransportedseparately.
g) Whetherperiodiccleaninganddisinfectionofvehiclesiscarriedoutandrecordthereofismaintained.
h) Whetherstaffengagedintransportationoffoodstuffishavingbasicknowledgeofimportanceofhealth,hygieneandcontaminationoffood
etc.

SuggestionsforImprovement(ifany)

Timelimitprescribedforcomplianceofsuggestions

Recommendation

Place:Date:

(SignatureoftheFoodSafetyofficerwithSeal)

INSPECTIONCHECKLISTFORNEW/ROUTINEAPPLICANT(Retailer)

DateofInspection:
DateofPreviousInspection:
NameofFoodSafetyOfficer:
NameofEstablishment:
AddressofPremises:
TelNo:
FaxNo:
E-mailAddress:
CategoryofFoodProducts
License

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection

a) Whetherdailyrecordsofquantityoffruits,vegetables,fish,milketc.is
maintainedornot.
b) Whetherperiodiccleaninganddisinfectionofstoreiscarriedoutandrecordthereofismaintained.
c) Whetherstaffengagedinhandlingoffoodstuffishavingbasicknowledgeofimportanceofhealth,hygieneandcontaminationoffood
etc.
d) Facilityforkeepingperishablefoodproductsisavailable.
e) Facilityforfrozenfoodproductsismaintained.
f)Containersusedforstoragearemadeofnon-toxicmaterial.
g) Exhaustsysteminfoodstoreroomingoodworkingcondition,andkeptclean.
h) Nopersonhandlingfoodissufferingfromanyinfectionorcontagiousdisease.
i)Theworkingareaiswellventilatedandlighted.
j)Facilityforkeepingthefooditemscovered.
k) Properpest-proofmeasurestakentopreventinfestationofpests.
l)Adequatefacilitiesfortoilets,handwashandfootbath,withprovisionfordetergent/bactericidalsoapetc.

SuggestionsforImprovement(ifany)

Timelimitprescribedforcomplianceofsuggestions

Recommendation

Place:Date:

(SignatureoftheFoodSafetyofficerwithSeal)

INSPECTIONCHECKLISTFORNEW/ROUTINEAPPLICANT(Storage)

DateofInspection:
DateofPreviousInspection:
NameofFoodSafetyOfficer:
NameofEstablishment:
AddressofPremises:
TelNo:
FaxNo:
E-mailAddress:
CategoryofFood
License/RegistrationNumber:

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection

a) Whereapplicable,areprocesscontrols(suchastemperature)regarding
thisequipment(e.g.coldstores)controlledandmonitoredintheinterestofpreventingproductcontamination? AdequatefacilityforRHcontrolisavailableornot.
b) Isthecoldstorenotlocatedinanareathatposesathreattofoodsafety?
c) Are all waste disposal containers and areas specifically identified,cleanedandmaintained?
d) Arethegroundsintheimmediatevicinityofthecoldstorefreeoflitter,wasteandimproperlystoredgarbage,andisgrassonthepremises
keptshort?
e) Doesthecoldstorehavedocumentedhygieneinstructions?
f)Areworkerstrainedinbasichygiene?
g) Areadequate,suitableandconvenientlylocatedsanitaryfacilitiesavailableandmaintained?
h) Istheintakeanddispatchareaprotectedfromtheenvironmentalfactors
(rain,dustetc.)andbirddroppings?
i)Beforeloading,areproceduresinplaceto,checktheconditionof: Seacontainers/refrigeratedtransport/insulatedorcoveredtransport?
j)Properpest-proofmeasurestakentopreventinfestationofpests.
k) Adequatefacilitiesfortoilets,handwashandfootbath,withprovisionfordetergent/bactericidalsoapetc.
l)Hasallrecordingandmonitoringequipmentbeencalibrated
m)Areallsurfacesfreeofflakingpaint,corrosion,rustandothermaterials
(e.g.tape,woodetc?)
n) Arealllightsinthepacking/processingfacilitiescoveredwithprotective
coversandisallotherglassprotectedtopreventcontaminationincaseofbreakage?
o) Docoldroomssealperfectlywithnogapsandnovisibledamage?

SuggestionsforImprovement(ifany)

Timelimitprescribedforcomplianceofsuggestions

Recommendation

Place:

Date:

(FBO/AuthorisedNameSignatory)

(SignatureoftheFoodSafetyofficerwithSeal)

CHECKLISTFORROUTINEINSPECTION(CATERING/FOODSERVICEESTABLISHMENT)

DateofInspection:
DateofPreviousInspection:
NameofFoodsafetyOfficer:
NameofEstablishment:
Address:
Tel.No.:
FaxNo.:
Categoryoflicense(Central/State/
Registration):
LicenseNo.:
NameoftheManager/Supervisor:
No.ofShifts:
No.ofEmployees:
EstablishmentCategory: / EatingHouses/RestaurantsHotels/Snack
Bars/Canteens(Schools,Colleges,Offices,Institutions)/FoodServiceatreligiousplace/Dabbawalas/Railwayandairlinecatering/Hospitalcatering
Kindofbusiness: / Limited/Privatelimited/Publicsector
undertaking/Co-operative/Partnership/Proprietorship/other.

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection

ChecklistforRoutineInspection(Catering/FoodServiceEstablishments)

√InorderXNotinorderNAnotapplicable

DateofPreviousinspection:DateofInspection:

(1)GoodManufacturingPracticesForWholePremise

Requirements / √/X
a) FoodPreparationAreas
I.Cookingandfryingisdoneunderchimneyhavingappropriate
suctioncapacity.
b) Handwashingfacilitiesandtoilets
II.Adequatenumberofwash-handbasinfittedwithtapsforrunninghotandcoldwater.
c) Changingfacilities
III.Facilitiesforstafftochangetheircloths;wherevernecessary.

(2)GoodFoodHygienePractices

a) Cleaning
I.Workingareaandequipments/utensilsareproperlycleaned.
b) WaterSupply
II.Adequatesupplyofportablewater.
III.The water is examined chemically and bacteriologically by a
NABLAccreditedlaboratory.
IV.Iceandsteamwhereverinuseduringprocessingismadefrom
portablewater.
c) RawMaterials
I.PreparationofFruits/Vegetables
1. Uncooked,ready-to-eatfruitsvegetablesaretreatedbefore
peelingin50ppmchlorinatedwater.
2. The equipment used for peeling/ cutting etc. of fruits
vegetables is clean and of non absorbent food gradematerials.
II.PreparationofNon-Veg.Product
1. Rawmeatandprocessedmeatiskeptseparatefromother
fooditems.
2. Usedsurfaceiscleanedproperlywithanti-bacterialagents.
d) Cooking
I.Thepreparation/processing/cookingareadequatetoeliminateandreducehazardstoanacceptablelevel.
II.Cookingoilisnotrepeatedlyusedforfrying.
e) Chilling
I.Fridge and display units are in good working condition andmaintainedattemperature5C.
f)Cross-contamination
I.Raw food/ meat/ poultry and ready-to-eat foods are kept
separate.
II.Staffistrainedenoughtoavoidcross-contamination.

(3)PersonalHygiene

a) Foodproductionpersonnelareappropriatelyattiredincleanprotectiveclothing,haircovering,footwear,gloves,facialmasketc.
b) Foodproductionpersonnelshouldusedisinfectionandhandwashing
facilitieswhenevertheyenterorre-enterfoodprocessingareasandhandwashingfacilitiestobeequippedwithnonhandoperatedtaps,liquidsoaps,disposablepapertowelsandcoveredwastebins.
c) Restrictiontounhygienicpracticessuchaseating,smoking,spitting,etc.,withinthefoodprocessingpremisesareadheredtoandstrictlyenforced.

(4)TransportationandHandlingofFood

a) Foodvehiclesareinternallylinedwithappropriatematerialandprovidedwithsuitablefacilities.
b) Chilled/frozenfoodproductsaretransportedatappropriateregulated
temperatures.
c) Vehiclesareclean,freefrompestinfestationandothercontamination.
d) Separatefoodvehicleshouldbeusedforrawandfinishedproducts.

5)Storage

a) Adequate,welldesignedstoragerooms/areaswithappropriatestorage
facilitiesareavailableandwhichareimpervioustomoisture,clean,freefrompestinfestationandwellmaintained.
b) Chemicals, detergents and other cleaning materials are stored in
designatedareasawayfromfooditems
c) Ingredients,intermediateandfinishedproductsarestoredand
maintainedatappropriatetemperature.
d) Ingredients,intermediateandfinishedproductsarehandledandstoredn
amannertopreventdamage,contaminationandspoilage.
e) Properstockrotation(First-In-First-out)ispracticedtoprevent
deteriorationandspoilageofrawmaterialsandfinishedproducts.
f)Returned, defective or suspect products are clearly identified and
isolatedindesignatedareaorcontainers.

6)SpecialRequirementsforHigh-RiskFoods

a) Cutfruits/salads,freshjuicesandbeverages
I.Juicedispensingmachinearecleanedandfreefrom
contaminants.
b) Confectionaryproducts
I.Confectionaryproductsproperlyrefrigeratedwithlabels
indicatingdateofexpiry.
c) Meat,poultryandfishproducts
I.Non-veg.productsarewashedwithpotablewater.
II.Processingareaiscleanandproperlydisinfected.
d) Waterbasedchutneys,saucesetc.
I.Cleanedanddisinfectedchoppingboardsareused.
II.Permitted food additives areusedas per recommendedquantities;wherevernecessary.
III.Saucesand chutneysarestored in glass/food gradeplastic
containerwithproperlid.
e) Friedfoods
I.Goodquality/brandedoil/fatsareusedforpreparation,frying
etc.
II.Packagedoilisused.
III.Oilisnotrepeatedlyusedfordeepfrying.

7)DocumentationandRecords

a. TestreportfromownorNABLaccredited/FSSAInotifiedlabsregarding
microbiologicalcontaminantsinfooditemsareavailable.
b. Recordsofdailyproduction,rawmaterialutilizedandsalesareavailable.
c. A periodic audit of the whole system according to the Standard
OperatingProcedureconductedregardingGoodManufacturing
Practices/GoodHygienicPractices(GMP/GHP)system.
d. Appropriate records of food processing/ preparation, food quality,
laboratorytestresults,pestcontroletc.foraperiodof1yearortheshelf-lifeoftheproduct;whicheverismore.
e. Recordsofsaleandpurchasethatthefoodproductsoldtoregistered/
licensedvendorandrawmaterialpurchasedfromregistered/licensed
supplier.

SuggestionsforImprovement (ifany)

Timelimitprescribedforcomplianceofsuggestions

Recommendations

Place:Date:

(SignatureofInspectingOfficerwithSeal)

(FBO/AuthorisedNameSignature)

INSPECTIONREPORTFORM

(Solventextractingandoilrefiningplant)

DateofInspection:
NameofFoodsafetyOfficer:
NameoftheEstablishment:
Addressofpremises:
Tel.No.:
FaxNo.:
Categoryoflicense
E-mailaddress:
NameoftheManager/Authorized
Signatory:
KindofBusiness:
Typeofbusinessownership / Limited/Privatelimited/Publicsector
Undertaking/Co-operative/Partnership/
proprietorship/other

Note:Tobeusedinduplicate.Onecopytobegiventotheapplicantafterthecompletionofinspection

√XNA

Inordernotinordernotapplicable

1.LOCATIONANDLAYOUTOFFOODESTABLISHMENT
a) Thefactoryisideallylocatedawayfromindustrieswhichareemittingharmful
gases,obnoxiousodour,chemicaletc.
b) Thenatureofceilingroofisofpermanentnature(Ironsheet/Asbestossheet/R.C.C).
c) Thefloorofbuildingiscemented,tiledorlaidinstone/pakkafloor.
d) Theproductionwallsaresmooth,madewithimperviousmaterialuptoaheight
ofnotlessthanfivefeetandthejunctionbetweenthewallsandfloorsarecurved.
e) Thepremisesofthefactoryisadequatelylightedandventilated,properlywhitewashedorpainted.
f)Provisionfordisposalofrefuseandeffluentsisavailable.
g) Thefoodproduction/foodserviceareaprovidedwithadequatedrainagefacility.
h) Doorsareprovidedwithautomaticdoorcloser.
i)Doors,Windowsandotheropeningsarefittedwithnetorscreentoprevent
insectsetc.
j)Antiseptic/disinfectantfootbathisprovidedattheentrance.
k) Sufficientnumberoflatrineandurinalsforworkerareprovidedandlocatedoutsidetheprocessinghall.
l)Allthemachineryisinstalledinsuchamannerwhichmayallowcontinuousflow
ofproductionanddonotoccupymorethan50%ofthetotalproductionarea.
2.EQUIPMENTANDFIXTURES
a) Appropriatefacilitiesforthecleaninganddisinfectingofequipmentsand
instrumentsandpreferablycleaninginplace(CIP)systemareadopted;
wherevernecessary.
b) Theequipmentsaremadeofstainlesssteel/galvanisediron/noncorrosive
materials.
c) Temperatureandpressure/vacuumofprocessingvesselsaremaintainedasperrequirements
3.PROCESSINGPLANT
a) Onlyapprovedprocessesarebeingemployedinthefactory.
b) De-odourizationisdoneatatemperaturemorethan180deg.C.
c) Forhydrogenation/interesterificationunits,postneutralizationisbeingdone.
4.PACKINGANDSTORING
a) AppropriatearrangementforstorageofPackingmaterialsisavailable,andthe
placeisclean,freefrompest/rodentinfestation
b) Containersusedforpackingaremadeoffood-gradeorprimequalitymaterials.
c) Tincontainersarerustfree.
d) ColdStoragefacility,wherevernecessary/isprovided
e) Packingsectionsarecoveredandprotectedfrominsectsandflies
f)Packingsectionsaretiled,cleanandtidy.
g) Batchnumberingdevisesarerunningtosatisfaction.
h) Labeldeclarationsonthepacksareaspernorms.
5.PERSONALHYGIENE
a) Aprons,headcover,disposableglovesfootwearareprovided.
b) Adequatefacilitiesfortoilets,handwashandfootbath,withprovisionfordetergent/bactericidalsoap,handdryingfacilityandnailcutterareprovided.
6.WATERSUPPLY
a) Adequatesupplyofpotablewater.
b) Appropriatefacilitiesforsafecleanstorageofwater.
c) Iceandsteamwhereverinuseduringprocessingismadefrompotablewater.
d) Identifyingmarksareappliedtothepipelinesforeasyidentificationofpotable
andnon-potablewater.
7.PESTCONTROLSYSTEM
a) Adequatecontrolmeasuresareinplacetopreventinsectandrodentsfromthe
processingarea.
8.FOODTESTINGFACILITY
a) Awellequippedlaboratoryfortestingofvegetableoils/fatsisavailable.
b) Allthenecessarychemicalsandsupportingfacilitiesareavailable.
c) Thelaboratoryemploysqualifiedchemists.
d) Qualityparametersofrawoilsandfinishedproductsarebeingtestedasper
standards.
e) Recordsonqualitycontrolaremaintainedsatisfactorily.

“VegetableOilsVegetableOilProductsincludingsolventextractedoils”

Checklistforinspection:

Checkpoint / Details / Remark
A. ExpellerOils / -Name(s)ofVegetableOil
-No.ofExpellers
-No.ofKolhu,ifany
-No.ofGhani,ifany
-TotalInstalledCapacity(tonsperDay)
B. Solvent
Extracted
Oils / -NameofOilBearingmaterial(s)
processed/proposedtbeprocessed:
-TotalInstalledCapacityofsolventplant
(tonsperday):
-TotalInstalledCapacityofEdibleFlour
(tonsperday)ifany:
C. RefinedOils / -Name(s)ofVegetableOil:
-TotalInstalledCapacity(tonsperday)
-Brandsmarketed:
D. Blended
EdibleVegetableOils / -Name(s)ofEdibleOilBlended
-TotalInstalledCapacity(tonsperday)
-Brandsmarketed
E. Hydrogenate
dVegetable
Oils / -TotalInstalledCapacity(tonsperday)
-Brandsmarketed
F. Interesterified
Vegetable
Fat / -TotalInstalledCapacity(tonsperday)
-Brandsmarketed
G.Bakeryshortening/Fatspeard/Margrains / -TotalInstalledCapacity(tonsperday)
-Brandsmarketed

SuggestionsforImprovement(ifany)

Timelimitprescribedforcomplianceofsuggestions

Recommendation

Place:

Date:

(SignatureoftheFoodSafetyofficerwithSeal)

(FBO/AuthorisedNameSignatory)