1. The premises shall be clean and maintain overall hygienic environment.
2. All equipments shall be kept clean, washed, dried and stacked at the close of business to ensure freedom from growth of mould/fungi and infestation.
3. The drainage system should be efficient and there shall be adequate provisions for disposal of refuse.
4. The workers working in processing and preparation shall wear clean aprons, hand gloves, head wears, face mask and food wear.
5. Person 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.
6. All food handlers shall keep their finger nails trimmed, clean and wash their hands with soap or detergent and water before commencing work.
7. All food handlers should avoid wearing loose jewellery during working period.
8. The vehicles used to transport foods must be kept clean.
9. Food Business Operators should use food grade plastic for packaging.
10. A minimum of one Food Safety Display Board should be displayed in the premises. More than one can be displayed in case the outlet is big in size and the Food Safety Display Board is not visible to the consumers and food handlers.
11. Using of coloured plastic for wrapping the cake should be avoided because they are mostly not of food grade plastics.
12. With the coming of festive season, cakes should be wrapped in food grade plastic which should be TRANSPARENT so that the purchasers/consumers will be able to see the condition of the cake. Moreover, the label should be in place identifying the name of the bakery, place, manufacturing date and best before date.
13. Purchasers / Consumers, before purchasing, you are requested to kindly see that it is packed in transparent food grade plastics with the requisite information’s on the label.
Dr. Ritu Thurr
Chief Medical Office & Designated Officer
