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Annex 2: Guidance on “Specific Hygienic and Sanitary Practices to be followed by all Food
Business Operators engaged in manufacture, processing, storing and selling of Milk
and Milk Products” as specified in Food safety and Standards (Licensing and
Registration of Food businesses) regulation, 2011 Schedule 4, Part III.
The General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business
Operators (Food safety and Standards (Licensing and Registration of Food businesses) regulation, 2011
Schedule 4, Part II ) has expressed requirements using terms like food safety measures, periodically,
appropriate measures , sound condition, wherever necessary, adequate, appropriately, system,
suitably, required, frequently, etc. These words have been elaborated in the text below and explain what
is expected from the FBO and what the CB would be required to audit for ensuring compliance to these
requirements.
At many places the requirement for the FBO is to “ensure”, “maintain”, “kept” etc. For all such
requirements the FBO has to identify the mechanism whereby it ensures, maintains , keeps etc. and
provide evidence of its implementation.
The terms shall and should have been used and compliance to all has to be ensured by the FBO and the
CB shall assess them for conformity to the requirements.
Guidance on “Specific Hygienic and Sanitary Practices to be followed by all Food Business
Operators engaged in manufacture, processing, storing and selling of Milk and Milk Products”
The Specific Hygienic and Sanitary Practices to be followed by all Food Business Operators engaged in
manufacture, processing, storing and selling of Milk and Milk Products have been described in (Food
safety and Standards (Licensing and Registration of Food businesses) regulation, 2011 Schedule 4, Part
III). These practices, which are to followed in addition to those given in Part II, has expressed
requirements using terms like appropriate measures , necessary, system, suitably, required, etc.
These words have been elaborated in the text below and explain what is expected from the FBO and
what the CB would be required to audit for ensuring compliance to these requirements.
At many places the requirement for the FBO is to “ensure”, “maintain”, “kept” etc. For all such
requirements the FBO has to identify the mechanism whereby it ensures, maintains, keeps etc. and
provide evidence of its implementation.
The terms shall and should have been used and compliance to all has to be ensured by the FBO and the
CB shall assess them for conformity to the requirements.
Guidance on “The General Requirements on Hygienic and Sanitary Practices to be followed by all
Food Business Operators involved with Meat processing”
The General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business
Operators involved with Meat processing (Food safety and Standards (Licensing and Registration of Food
businesses) regulation, 2011 Schedule 4, Part IV ) has expressed requirements using terms like
measures, appropriate, sound, wherever, necessary, adequate, system, suitably, required,
frequently, etc. These words have been elaborated in the text below and explain what is expected from
the FBO and what the CB would be required to audit for ensuring compliance to these requirements.
At many places the requirement for the FBO is to “ensure”, “maintain”, “kept” etc. For all such
requirements the FBO has to identify the mechanism whereby it ensures, maintains , keeps etc. and
provide evidence of its implementation.
The terms shall and should have been used and compliance to all has to be ensured by the FBO and the
CB shall assess them for conformity to the requirements.