Intake Form For Auditor

(To be filled by contact person of auditing agency)

I. FBO Details
1. Name of FBO:
2. License Number:
3. Address:
4. Name of contact person from FBO:
5. Scope ( kind of Business):
6. No of production lines/Product Group:
7. Number of Employees/Food Handlers:
8. Area Of Storage:
9. Agency empaneled for Consultancy (if any)
10. Agency empaneled for training (if any)

II. Agency Details

1. Name of Auditing Agency:
2. Recognition Number:
3. Name of Auditor detailed for audit:
4. Contact Details of Auditor:

III. Audit Details

1. Audit Date Scheduled:
2. No. of man-Days Fixed:
3. Auditor Fee Per Man – Day
4. Date Sending Audit Plan:
 Declaration Of Conflict Of Interest
(as per Form C of regulation in Annex 6)

Declaration
(See sub-regulation (i) of regulation 12)

I -----------------------------------------S/o, D/o------------------------------------------state that

the food safety audit of M/s---------------------------------------------------having license
number ---------------------has been audit by my auditing agency. In this context, I
hereby declare that:

a) My auditing agency or its personnel/auditor have not provided any

training, guidance, Food Safety Certification or consultancy to and not
carried out internal audits of the above said food business operator or any
of its parent or subsidiary for last two years.
b) My auditing agency or its personnel/auditor does not own or have
financial interest in, manage or otherwise control to the above said food
business operators or any of ist affiliate, parent or subsidiary.
c) My auditing agency or its personnel/auditor have not been employed by
the above said food business operator for last two years.
d) My auditing agency has not carried out the food safety audit of the above
said food business operator for more than three consecutive audit.

Signature of authorized signatory / Auditor with stamp

 CONFIDENTIALITY AGREEMENT
(to be signed by each auditor before commencing every audit)

1. Application/Licence No.
2. Name & Address of FBO:
To be audited
3. Date(s):
4. I accept to work as Auditor for conducting food safety audit of above mentioned
FBO.
5. I declare that,
i)I have not acted as consultant and/or undertaken internal audit or any other work
for the above FBO or its subsidiary within the last two years:
ii) I have not provided specific and tailored training services to the client within the
past two years,
iii) I do not have any commercial interest in the above FBO.
iv) I do not have any relationship with the above FBO.

6. I undertake that, I shall treat all the documentation and information provided by the
FBO audited as strictly confidential.

i)I shall neither copy any documentation nor divulge any information to any third
party without the written prior consent of the FBO assessed or FSSAI except as
required by law or in demonstrating conformance with the requirements of national
accreditation.
ii) I shall not act in any way prejudicial to the reputation or interest of FSSAI or the FBO
assessed.
iii) I shall not accept payment, commission, discount or any other profit from the FBO
assessed or from their representative or from any other interested person.
iv) In the event of any alleged breach of this undertaking, I know that FSSAI can blacklist
me and also terminate the use of my services as auditing personnel.
v) Information about the client from sources other than the client (Eg complainant,
regulators) shall be treated as confidential.
vi) In the event of any enquiry/investigation conducted due to unethical practice and
breach of this undertaking,I shall fully cooperate with FSSAI.
vii) If during the course of an assignment I identify a situation in which I believe the
imparttialty of the audit has been compromised, I will notify my agency and FSSAI
immediately.
By affixing my signature below I certify that I have read, understood and agree to abide with all parts
of the above policies.

Signature :
Name :
Counter Sign by Concerned Agency Date :
 GENERAL MANUFACTURING
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
2 The design of food premises provides adequate working space; permit maintenance & cleaning 2
to prevent the entry of dirt, dust & pests.
3 The internal structure & fitting are made of non-toxic and impermeable material. 2
4 Walls, ceilings & doors are free from flaking paint or plaster, condensation & shedding 2
particles.
5 Floors are non-slippery & sloped appropriately. 2
6 Windows are kept closed & fitted with insect proof screen when opening to an external 2
environment.
7 Doors are close fitted to avoid entry of pests. 2
8 Equipment and containers are made of non-toxic, impervious, non-corrosive material which is 2
easy to clean & disinfect.
9 Premise has sufficient lighting. 2
10 Adequate ventilation is provided within the premises. 2
11 Adequate storage facility for food, packaging materials, chemical, personnel items etc 2
available.
12 Personnel hygiene facilities are available. (Adequate number of hand washing facilities, toilets, 2
change rooms, rest & refreshment room etc.)
13* Potable water (meeting standards of IS:10500) is used as a product ingredient or in contact 4
with food or food contact surface & tested for quality semiannually. Check for records.
14 Food material is tested either through internal laboratory or through an accredited lab. Check 2
for records.
II Control of operation
15 Incoming material procured as per internally laid down specification & from an approved 2
vendor. Check for records (like specifications, name and address of the supplier, batch no,
quantity procured etc.)
16 Raw materials is inspected at the time of receiving for food safety hazards. 2
17 Incoming material, semi or final products are stored according to their temperature and 2
humidity requirement, in a hygienic environment. FIFO & FEFO is practiced.
18* Requisite time and temperature is being achieved, maintained, monitored & recorded while 4
manufacturing/processing. Check for records.
19 Food manufactured/processed is packed in a hygienic manner. 2
20 Packaging materials is food grade & in sound condition. 2
21 Cleaning chemicals & other hazardous substance are clearly identified & stored separately 2
from food.
22 Transporting vehicle for food use are kept clean and maintained in good repair 2
23 Transporting vehicle are capable of meeting requisite temperature (where applicable). 2
24 Recalled products are held under supervision & destroyed or reprocessed/reworked in a
manner to ensure their safety. Check for records.
III Maintenance & sanitation
25 Cleaning of equipment, food premises is done as per cleaning schedule & cleaning programme. 2
26 Preventive maintenance of equipment and machinery are carried out regularly as per the 2
instructions of the manufacturer.
27 Measuring & monitoring devices are calibrated periodically. 2
28* Pest control program is available & pest control activities are carried out by trained and 4
experienced personnel. Check for records.
29 No signs of pest activity or infestation in premises ( eggs, larvae, faces etc.) 2
30 Drains are designed to meet expected flow loads and equipped with traps to capture
contaminants.
31 Food waste and other refuse are removed periodically from food handling areas to avoid 2
accumulation.
32 Disposal of sewage and effluents is done in conformity with standards laid down under 2
environment protection act, 1986.
IV Personal Hygiene
33 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
34 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
35* Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof 4
bandage etc.) and personal behavior (hand washing, no loose jewelry, no smoking, no spitting
etc.)
36 Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc.; wherever 2
necessary.
v Training & Complaint Handling
37 Internal / External audit of the system is done periodically. Check for records. 2
38 Food business has an effective consumer complaints redressal mechanism 2
39 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
40* Appropriate documentation & records are available and retained for a period of one year or
the shelf life of the product, whichever is more.

Total points………. /90

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 80-90 Compliance – Exemplar

 A 72-79 Compliance – Satisfactory
 B 45-71 Needs Improvement
 No grade <45 Non-Compliance
 MILK AND MILK PRODUCT PROCESSING
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
2 Design of food premises provides adequate working space; permit maintenance & cleaning & 2
prevent entry of dirt, dust & pests.
3 The internal structure & fitting are made of non-toxic and impermeable material. 2
4 Walls, ceilings & doors are free from flaking paint or plaster, condensation & shedding 2
particles.
5 Floors are non-slippery & sloped appropriately. 2
6 Windows are kept closed & fitted with insect proof screen when opening to an external 2
environment.
7 Doors are close fitted to avoid entry of pests. 2
8 Equipment and containers are made of non-toxic, impervious, non-corrosive material which is 2
easy to clean & disinfect (preferably ss 316 for equipment & ss 304 for tanks/tankers)
9 Premise has sufficient lighting. 2
10 Adequate ventilation is provided within the premises. 2
11 Adequate storage facility for food, packaging materials, chemical, personnel items etc. is 2
available.
12 Personnel hygiene facilities are available. (Adequate number of hand washing facilities, toilets, 2
change rooms, rest & refreshment room etc.)
13* Potable water (meeting standards of IS:10500) is used as a product ingredient or in contact 4
with food or food contact surface & tested for quality semiannually. Check for records.
14 Raw milk reception dock (RMRD) facility is sufficiently raised with sides & top to prevent 2
contamination while unloading of raw material.
15 Separate processing facilities available for heat treated milk & milk products to avoid cross 2
contamination.
16 Food material is tested either through internal laboratory or through an accredited lab. Check
for records.
II Control of operation
17 Incoming material procured as per internally laid down specification & from an approved 2
vendor. Check for records (like specifications, name and address of the supplier, batch no,
quantity procured etc.)
18 Milk & other Raw materials are inspected at the time of receiving for food safety hazards. 2
19 Raw milk received through bulk chilling centers, the temperature of milk is maintained at 5˚c 2
or lower.
20 Raw milk when brought to dairy plant by farmers, should reach the plant within 4 hours from 4
milking & is cooled to 5˚c or lower as quickly as possible.
21 Incoming material, semi or final products are stored according to their temperature and 2
humidity requirement in a hygienic environment. FIFO & FEFO is practiced.
22 Milk is brought to the collection center within 4 hours and immediately chilled to a 2
temperature of 4˚c or lower.
23 Pasteurization temperature & holding time (ideally 72˚c for 15 seconds for HTST) are properly 2
maintained. (Batch pasteurization (63˚c for 30 minutes, UHT (135˚c for 1-2 sec)
24 Post pasteurization process milk is cooled immediately to a temperature of 4˚c or lower. 2
25* Requisite time and temperature is being achieved, maintained, monitored & recorded while 2
manufacturing/processing.
26 Packing or filling of heat treated milk and milk products are carried out hygienically. 2
27 Packaging materials is food grade & in sound condition.
28 Cleaning chemicals & other hazardous substance are clearly identified & stored separately 2
from food.
29 Transporting vehicle for food use are kept clean and maintained in good repair. 2
30 Transporting vehicle for carrying milk are capable of meeting requisite temperature (where 2
applicable).
31 Recalled products are held under supervision & are destroyed or reprocessed/reworked in a 2
manner to ensure their safety. Check for records.
III Maintenance & sanitation
32 Cleaning of equipment(preferably CIP), food premises is done as per cleaning schedule & 2
cleaning programme. Proper arrangements available for cleaning, sanitizing of road milk
tankers, cans etc.
33 Preventive maintenance of equipment and machinery is carried out regularly as per the 2
instructions of the manufacturer.
34 Measuring & monitoring devices are calibrated periodically. 2
35* Pest control program is available & pest control activities are carried out by trained and 4
experienced personnel. Check for records.
36 No signs of pest activity or infestation in premises ( eggs, larvae, faces etc.) 2
37 Drains are designed to meet expected flow loads and equipped with traps to capture 2
contaminants.
38 Food waste and other refuse are removed periodically from food handling areas to avoid 2
accumulation.
39 Effluent treatment plant (ETP) is in place. 2
40 Disposal of sewage and effluents is done in conformity with standards laid down under 2
environment protection act, 1986.
IV Personal Hygiene
41 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
42 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
43* Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof 4
bandage etc.) and personal behavior (hand washing, no loose jewelry, no smoking, no spitting
etc.)
44 Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc.; wherever 2
necessary.
v Training & records keeping
45 Internal / External audit of the system is done periodically. Check for records. 2
46 Food business has an effective consumer complaints redressal mechanism 2
47 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
48* Appropriate documentation & records are available and retained for a period of one year or 4
the shelf life of the product, whichever is more.

Total points………. /110

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 100-110 Compliance – Exemplar

 A 88-99 Compliance – Satisfactory
 B 55-87 Needs Improvement
 No grade <55 Non-Compliance
 MEAT PROCESSING
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
2 Premise is located in area that is free from objectionable odour, smoke, dust & other 2
contamination.
3 The Design of food premises provides adequate working space; permit maintenance & 2
cleaning.
4 Internal structure & fitting are made of non-toxic and impermeable materials which prevent 2
the entry of dirt, dust & pest.
5 The premise is well equipped with chilling room, freezing room, freezer store or freezer as per 2
the operations and fitted with temperature measuring or recording devices.
6 Floors are non-slippery, non-toxic, impervious & sloped appropriately. 2
7 Walls are non-absorbent, non-toxic, preferably light coloured, smooth & without crevices. 2
8 Ceiling are free from accumulated dirt,mould development & flaking paint or plaster. 2
9 Windows & other openings are free from accumulated dirt those which open are fitted with 2
insec proof screen.
10 Doors are smooth, noon-absorbent surface, close fitted & self-closing (where appropriate). 2
11 Permises have sufficient lighting i.e.540 lix (inspection points), 220 lux (work room) & 110 lux 2
(other areas).
12 Adequate ventilation is provided within the premises. 2
13* Potable water (meeting standards of IS:10500 & tested semi annually with records maintained 4
thereof) is used as product ingredient or in contact with food (ice & steam) or food contact
surface.
14 Facilities for cleaning & disinfection of implements are made of non-corrosive material & fitted 2
with suitable means of supplying hot water in sufficient quantity.
15 Equipment, utensils and containers is made of material that is non-toxic, impervious, non- 2
corrosive, facilitate cleaning & do not provide harbourage to pests.

14 Raw milk reception dock (RMRD) facility is sufficiently raised with sides & top to prevent 2
contamination while unloading of raw material.
15 Separate processing facilities available for heat treated milk & milk products to avoid cross 2
contamination.
16 Food material is tested either through internal laboratory or an accredited lab. Check for 2
records.
17 Personnel hygiene facilities are available including adequate number of toilets, hand washing 2
facilities and change rooms. Hand washing facilities with warm or hot and cold water,
adequate means to hygienically dry hands are provided adjacent to toilets and at entry to
processing area.
18 Premise has facility for storage of waste & inedible material such that contamination with food 2
is avoided and is also free from any pest activity.
II Control of operation
19 Incoming material procured as per internally laid down specification from approved vendors. 2
Check for records (like specifications, name and address of the supplier, batch no, quantity
procured etc.)
20 Raw materials inspected at the time of receiving for food safety hazards. 2
21 Incoming material semi or final products stored according to their temperature and humidity 2
requirement, in a hygienic environment. FIFO is practiced.
22* The temperature in room for boning out & trimming are controlled & held suitably low, unless 4
cleaning of equipment & utensils are carried out at least every four hours.
23* Room used for deboning, preparing, packing or other handling of meat is equipped with 4
adequate facilities for cleaning & disinfecting implements such as knives, steel, cleavers, saws
etc & these facilities are not used for any other purpose.
24 Meat shall be processed and packed using sound food grade materials in a hygienic manner. 2
25 Containers used for storing inedible substances, cleaning chemicals & other hazardous 2
substance are clearly identified, stored separately from food.
26 Transporting vehicle for food use are kept clean and maintained in good repair. 2
27 Transporting vehicle for food use are kept clean and maintained in good repair. 2
28 Recalled products are held under supervision & are destroyed or reprocessed/reworked in a 2
manner to ensure their safety. Check for records.
III Maintenance & sanitation
29* All equipment, implements, tables utensils including knives, knife pouches, saws, mechanical 2
instruments and containers are cleaned and disinfected at frequent intervals and immediately
when they come in contact with infected material or otherwise become contaminated. They
are also cleaned and disinfected at the end of each working day.
30 Preventive maintenance of equipment and machinery are carried out regularly as per the 2
instructions of the manufacturer.
31 Measuring & monitoring devices are calibrated periodically. 2
32* Pest control program is available & pest control activities are carried out by trained and 4
experienced personnel. Check for records.
33 No signs of pest activity or infestation in premises. 2
34 Waste is removed from meat handling area at regular intervals (at least daily) & the 2
receptacles are cleaned & disinfected.
35 Drains are designed to meet expected flow loads and equipped with traps to capture 2
contaminats.
36 Disposal of sewage and effluents is done in conformity with standards laid down under 2
environment protection act, 1986 ( BOD is less than 1500)
IV Personal Hygiene
37 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
38 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
39* Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof 4
bandage ) and personal behavior (hand washing, no loose jewelry, no smoking, no spitting etc.)
40 Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc.; 2
v Training & records keeping
41 Internal / External audit of the system is done periodically. Check for records. 2
42 Food business has an effective consumer complaints redressal mechanism 2
43 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
44* Appropriate documentation & records are available and retained for a period of one year or 4
the shelf life of the product, whichever is more.

Total points………. /100

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 90-100 Compliance – Exemplar

 A 80-99 Compliance – Satisfactory
 B 50-79 Needs Improvement
 No grade <50 Non-Compliance
 CATERING
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
2 The Design of food premises provides adequate working space; permit maintenance & 2
cleaning. To prevent the entry of dirt, dust & pests.
3 The Internal structure & fitting are made of non-toxic and impermeable material. 2
4 Walls,ceilings & doors are free from flaking paint or plaster, condensation & shedding 2
particles.
5 Floors are non-absorbent, non-slippery, & sloped appropriately. 2
6 W9indows are kept closed & fitted with insect proof screen when opening to external 2
environment.
7 Doors are smooth, noon-absorbent suitable precautions have been taken prevent entry of 2
pests.
8* Potable water (meeting standards of IS:10500 & tested semi annually with records maintained 4
thereof) is used as product ingredient or in contact with food or food contact surface.
9 Equipment and containers are made of non-toxic, impervious, non corrosive material which is 2
easy to clean & disinfect.
10 Adequate facilities for heating cooling refrigeration and freezing food & facilitate monitoring of 2
temperature.
11 Premise has sufficient lighting. Lighting fixtures are protected to prevent contamination on 2
breakage.
12 Adequate ventilation is provided within the premises. 2
13 An adequate storage facility for food packaging materials, chemicals, personnel items etc is 2
available.
14 Personnel hygiene facilities are available including adequate number of hand washing facilities 2
toilet, change rooms for employees.
15 Food material is tested either through internal laboratory or an accredited lab. Check for 2
records.
II Control of operation
16 Incoming material procured as per internally laid down specification from approved vendors. 2
Check for records (likecertificate of analysis, from E, specifications, name and address of the
supplier, batch no, mfg; use by/expirey date, quantity procured etc.)
17 Raw materials are inspected at the time of receiving for food safety hazards. (farm produce like 2
vegetables, fruits, eggs etc must be checked for spoilage and accepted only in good condition)
18 Incoming material semi or final products stored according to their temperature requirement, 2
in a hygienic environment to avoid deterioration and protect from contamination. FIFO is
practiced.
(Foods of animal origin are stored at a temperature less than or equal to 4˚c)
19 All raw materials is cleaned thoroughly before food preparation. 2
20 Proper segregation of raw, cooked; vegetarian and non-vegetarian food is done. 2
21 All the equipment is adequately sanitized before and after food preparation. 2
22* Frozen food is thawed hygienically. No thawed food is stored for later use. 4
(Meat, fish and poultry is thawed in refrigerator at 5 ˚c or below or in microwave.
Shellfish/seafood is thawed in cold potable running water at 15 ˚c or below within 90 minutes.
23* Vegetarian items are cooked to a minimum of 60˚c for 10 minutes or 65˚c for 2 minutes core 4
food temperature. Non vegetarian items are cooked for a minimum of 65˚c for 10 minutes or
70˚c for 2 minutes or 75˚c for 15 seconds core food temperature.
24* Cooked food intended for refrigeration is cooled appropriately.(High risk food is cooled from 4
60˚c to 21˚c within 2 hours or less and further cooled to 5˚c within two hours or less.)
25 Food portioning is done in hygienic conditions. High risk food is portioned in a refrigerated 2
area or portioned and refrigerated within 30 minutes. Large amount of food is portioned
below 15˚c
26 Hotfood intended for consumption is held at 65˚c cand non – vegetarian food intended for 4
consumption is held at 70˚c. cold foods are maintained at 5˚c or below and frozen products are
held at 18˚c or below.
27* Reheating is done appropriately and no indirect of reheating such as adding hot water or 4
reheating under bainmaire or reheating under lamp are being used.
(The core temperature of food reaches 75˚c and is reheated for at least 2 minutes at this
temperature.)
28 Oil being used is suitable for cooking purposes is being used. Periodic verification of fat and oil 2
by checking the color the flavor and floated elements is being done.
29* Vehicle intended for food tranporation are kept clean and maintained in good repair & are 4
maintain required temperature.
(Hot foods are held at 65˚C, cold foods at 5˚ C and frozen item - 18˚C during transporation or
transported within 2 hours of food preparation).
30 Food and non-food products transported at same time in the same vehicle is separated 2
adequately to avoid any risk to food.
31 Cutlery, crockery used for serving and dinner accompaniments at dining service are clean and 2
sanitized free form unhygienic matters.
32 Packaging and wrapping material coming in contact with food is clean and of food grade 2
quality.
III Maintenance & sanitation
33 Cleaning of equipment,food premises is done as per cleaning schedule & cleaning programme. 2
There should be no stagnation of water in food zones.
34 Preventive maintenance of equipment and machinery are carried out regularly as per the 2
instructions of the manufacturer.
35 Measuring & monitoring devices are calibrated periodically. 2
36 Pest control program is available & pest control activities are carried out by trained and 2
experienced personnel. Check for records.
37* No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 4
38 Drains are designed to meet expected flow loads and equipped with grease and cockroach 2
traps to capture contaminants and pests.
39 Food waste and other refuse are removed periodically from food handling areas to avoid 2
accumulation.
IV Personal Hygiene
40 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
41 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
42* Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof 4
bandage ) and personal behavior (hand washing, no loose jewelry, no smoking, no spitting etc.)
43 Food handlers are equipped with suitable aprons, gloves, headgear, etc.; wherever necessary. 2
v Training & records keeping
44 Internal / External audit of the system is done periodically. Check for records. 2
45 Food business has an effective consumer complaints redressal mechanism 2
46 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
47* Appropriate documentation & records are available and retained for a period of one year, 4
whichever is more.

Total points………. /114

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 100-114 Compliance – Exemplar

 A 91-99 Compliance – Satisfactory
 B 77-90 Needs Improvement
 No grade <77 Non-Compliance
 Slaughter House - Meat
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Food establishment has an updated FSSAI license & NOC from local authority. 2
I Design & facilities
2 The premises have separate provision for the slaughter of different species of animal & 2
fordifferent methods of slaughter.
3 There is an adequate resting area (Iairage) with facility for watering and examination of 2
animals or birds.
4 The layout of the slaughter house is such that there is a forward movement from the 2
introduction of the live animal to emergence of meat and offals without any possibility for
overlap/intersection.
5 Internal structure & fittings are made of non-toxic, impermeable materials which prevent the 2
entry od dirt, dust & pest.
6 Floors are impervious, epoxy coated and non-lippery. 2
7 Walls are paved with imperious glazed tiles upto 1 meter height for poultry or small ruminant 2
animals and upto5 metre for large animals & are epoxy coated.
8 Windows & other openings are free accumulated dirt, those which open are with insect proof 4
screen.
9 Doors are smooth, non-absorbent surface, close fitted & self closing (where appropriate) 2
10 Premise have sufficient lighting i.e.540 lix (inspection points), 220 lux (work room) & 110 lux 2
(other areas).
11 Adequate ventilation is provided within the premises. 2
12 Personnel hygiene facilities are available including adequate number of toilets, hand washing 2
facilities, and change rooms. Hand washing facilities with warm or hot and cold water,
adequate means to hygienically dry hand are provided adjacent to toilets and at entry to
processing area.
13* Clean potable cold water (meeting standards of IS 10500) with pressure hose pipes and supply 4
of hot water is available in slaughter hall.
14 An equipped laboratory is available with qualified chemist/analyst & veterinary microbiologist. 2
15 The equipment & containers (except for chopping blocks, cutting boards & brooms) are 2
durable, made of corrosion resistant material which facilitates cleaning.
II Control of operation
16 Animals suspected of infectious diseases are segregated and kept in separation. 2
17 Humane methods are used for slaughtering. Animals are rested before slaughter to reduce 4
stress. Slaughtering of animals is not done in sight of other animals. Stunning of animals is
done before slaughtering.
18 Equipment used for stuning is maintained in good working condition. 2
(Foods of animal origin are stored at a temperature less than or equal to 4˚c)
19 The dressing of the carcasses is not done on floor. Suitable hoists are provided to hang the 2
carcasses before evisceration.
20 Knives and sharpners (mushtala) are of stainless and sterilized/ sanitized before use. 2
21* All animals are subjected to ante-mortem examination and post mortem inspection by the 4
authorized veterinarian as per the specified proforma.
22 When dressed meat has to stored without further immediate processing, such storage is 4
maintained at 0˚C to 2˚C.
23 Carasses, parts and the organs thereof found to be healty and fit for human consumption are 2
marked as “Inspected & passed”. Carcass or parts thereof which is unfit for human
consumption is marked as “Inspected & condemned”
III Sanitation, maintenance & waste disposal
24 Cleaning of equipment,food premises is done as per cleaning schedule & cleaning programme. 2
(floorings are washed daily. Lime washing, colour washing or paint washing is done at least
once in 12 months).
25 Preventive maintenance of stunning equipment is carried out regularly as per the 2
manufacturer’s instructions.
26 Blood, manure, garbage, fifth or other refuse from any animal slaughtered and the hide, 4
viscera and offals are removed from the slaughter house within 8 hours after completion of
slaughtering in a manner not to cause contamination. The container or receptacle used for
these waste is thoroughly cleaned and disinfected immediately after use.
27* Pest control program is available & pest control activities are carried out by trained and 4
experienced personnel.
28 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 2
29 There is an efficient drainage system and all drains and gutters are properly and permanently 2
installed fitted with traps and screens. The drainage system for blood is either underground
with facility for easy cleaning or a portable receptacle with lid.
30 Sufficient space is there for separation and storage of condemned carcasses. Destruction of 2
condemned carcasses, organs or parts thereof shall be carried out under the direct supervision
of the authorized veterinarian.

31 Slaughter house refuse and waste material is suitably processed to prepare animal by product 2
or dumped in pits that are suitably covered.
32 For large slaughter house, ETP is required. Disposal of sewage and effluents is done in 4
conformity with standards laid down under environment protection Act, 1986
IV Personal Hygiene
33 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
34 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
35* Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof 4
bandage ) and personal behavior (hand washing, no loose jewelry, no smoking, no spitting etc.)
36 Food handlers are equipped with suitable aprons, gloves, headgear, shoe cover etc.; 2
v Training & records keeping
37 Internal / External audit of the system is done periodically. Check for records. 2
38 Food business has an effective consumer complaints redressal mechanism 2
39 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
40* Appropriate documentation & records are available and retained for a period of one year, or 4
the shelf-life of the product, whichever is more.

Total points………. /90

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 80-90 Compliance – Exemplar

 A 72-79 Compliance – Satisfactory
 B 45-71 Needs Improvement
 No grade <45 Non-Compliance
 RETAIL
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Retail store has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
2 The design of retail store provides adequate working space; permit cleaning to prevent the 2
entry of dirt, dust & pests.
3 Premise has sufficient lighting. Lighting fixtures are covered to protect food from 2
contamination.
4 Adequate ventilation is provided within the premises. 2
5 An adequate facility is in place for food products; chemicals & other hazardous substances; 2
personal items etc.
6 Facility is capable of achieving & maintaining temperature for storing temoerature sensitive 4
product such as freezer, chillers, hot holding equipment etc.
7 There is adequate facility for waste disposal. 2
II Control of operation
8 Incoming material procured as per internally laid down specification & from an approved 2
vendors. Check for records (like specifications, name and address of the supplier, batch
no,quantity etc).
9 Raw materials are inspected at the time of receiving for food safety hazards. 2
10* Incoming food material is stored according to their temperature and humidity requirement, in 4
a hygienic environment. Temperature sensitive products are stored and displayed at
appropriate temperatures-
i. At or below 5˚C if cold or at or above 60˚C if hot;
ii. Frozen at- 180˚C if they are intended to be stored frozen.
11 Stock rotation is practiced through FIFO/FEFO and no expired product is available on shelf for 2
sale.
12 Vegetarian and non vegetarian products are stored separately to avoid cross contamination 2
13 Food items & non food items are stored separately to avoid cross contamination 2
14 Products are free from spillage/leakage. Packed food products are free from pin holes or 4
damages.
III Maintenance & Sanitation
15 The store interior is kept clean and there are no seepage, cobwebs, dirt, dust, etc. that 2
can compromise food safety.
16 Cleaning of equipment,food premises is done as per cleaning schedule & cleaning programme. 2
17 All equipment & premises is maintained in good repair & condition. 2
18* Pest control program is available & pest control activities are carried out by trained and 4
experienced personnel. Check for records
19 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 2
20 Food waste and other refuse are removed periodically from to avoid accumulation. 2
21 Disposal of sewage and effluents is done in conformity with standards laid down under 2
environment protection Act, 1986

IV Personal Hygiene
22 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
23 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
24* Food handlers maintain personal cleanliness and personal behavior (hand washing, no 4
smoking, no spitting etc.)
25 Food handlers are equipped with suitable aprons, gloves, headgear, shoe cover etc.; 2
Wherever necessary.
v Training & records keeping
26 Internal / External audit of the system is done periodically. Check for records. 2
27 Food business has an effective consumer complaints redressal mechanism 2
28 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
29* Appropriate documentation & records are available and retained for specific period. 4

Total points………. /68

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 60-68 Compliance – Exemplar

 A 54-59 Compliance – Satisfactory
 B 34-53 Needs Improvement
 No grade <34 Non-Compliance
 TRANSPORT
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Transporter has an updated FSSAI licence. 2
I Design & facilities
2 The design & construction of transport vehicle permit adequate maintenance, cleaning, 2
storage of food and do not provide entry or harbourage to pests.
3 The containers/crates used for transporting food are made of food grade material and 2
designed to prevent contamination
4* The vehicle is covered and inside structure is intact, well painted with no signs of rusting, 4
flaking paint & corrosion.
5 Transport vehicle is equipped to achieve & maintain the required temperature, wherever 2
required and designed in a way that allows monitoring the temperature from outside
6 The vehicle has proper locking/sealing facility to ensure that the products are not exposed to 2
external weather conditions and pilferage.
II Control of operation
7 Vehicle is inspected for debris, dust, previous loads, pest activity & other non-food or 2
hazardous item before loading. Check for records
8 Transport of chilled products is done at 5˚C or below and of frozen products at -18˚C or below. 4
Check for records or temperature logs.
9 Hazardous material like chemicals, fuels, flammable materials are not transported with food 2
material.
10 If a vehicle is changed from transporting non-food products to transporting food products, 2
proper cleaning is conducted to avoid contamination of food. Check for records
11 Mix loads of food material are adequately compartmentalized to prevent cross contamination. 2
12* Bulk foodstuffs in liquid, granulate or powder form are transported in containers/tankers 2
reserved for the transport of foodstuffs & they are to be marked “for foodstuffs only”.
13 In case of breakdown of vehicle or its cooling unit, an alternative vehicle conforming to 2
standards is provided promptly to transport the foods to ensure their safety and hygiene
III Maintenance & Sanitation
14 The interior of vehicle is kept clean and there are no seepage, cobwebs, dirt, dust, etc. 2
that can compromise food safety.
15 Temperature monitoring devices are calibrated at a pre-determined interval. 2
16* Pest control program is available & pest control activities are carried out by trained and 4
experienced personnel. Check for records.
17 Foods which become unfit during transportation whether due to temperature abuse or 2
otherwise are identified and disposed off in a manner that precludes the food from being used
for human consumption.
IV Personal Hygiene
18 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
19 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
20 Food handlers maintain personal cleanliness and personal behavior. 4
21 Food handlers are equipped with suitable aprons, gloves, headgear, shoe cover etc.; 2
Wherever necessary.
v Training & records keeping
22 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
23* Appropriate documentation & records are available and retained for specific period. 4

Total points………. /58

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 50-56 Compliance – Exemplar

 A 44-49 Compliance – Satisfactory
 B 28-43 Needs Improvement
 No grade <28 Non-Compliance
 STORAGE & WAREHOUSES
Date FBO Name
Food Safety Officer FBO’s representative
FBO License No Address

Indicate the following – compliance ©, Noncompliance (NC), partial compliance (PC) or Not Applicable (NA)

S. NO. Audit Question Scoring

1 Food establishment has an updated FSSAI licence and is displayed at a prominent location. 2
I Design & facilities
2 The design and layout of warehouse permit adequate maintenance and cleaning and do not 2
provide harbourage to pests.
3 There is adequate facility for potable & non-potable water supply. 2
4 There is adequate facility for drainage & waste disposal. 4
5 Premise has sufficient lighting. Lighting fixtures are covered to protect food from 2
contamination (especially where unpacked food is stored)
6 Adequate ventilation is provided within the premise. 2
7 An adequate and separate storage facility is in place for food products; chemicals & other 2
hazardous substances; personal items etc.
8 Facility capable of achieving & maintaining temperature is available (such as freezer, chillers 4
etc) for storing products requiring temperature control.
9 Ante room is available with frozen room maintaining temperature below 4˚C for picking of
frozen product.
10 Personnel hygiene facilities are available. (Adequate number of hand washing facilities,toilets,
change rooms, rest & refreshment room etc).
II Control of operation
11 Food material is stored on pallets/racks off the floor and away from walls. 2
12 Products handled with care at receiving picking and dispatch – material not lying on floor or in 2
an unorganized manner or allowed to accumulate.
13 Chilled prducts are receiving at 5˚C or below. Frozen products are received at -18˚C oe below 2
14* Frozen products are stored in frozen rooms maintained at -18˚C or below. Chilled products are 4
stored in cold rooms maintained at 5˚C or below. Records of temperature monitoring are
maintained.
15 Cold room and frozen room are maintained neat and clean, free from mold growth and any 2
unwanted materials.
16 Stock rotation is practiced through FIFO/FEFO and no expired product is available on shelf for 2
sale.
III Maintenance & Sanitation
17 The permises is kept clean and there are noseepage, cobwebs, dirt, dust, etc. that can 2
compromise food safety. Check for records.
18 Cleaning of storage equipments (silos, pallets etc.), food premises is done as per cleaning 2
schedule & cleaning programme.
19 Food premises and equipment are maintained in an appropriate state of repair and condition. 2
Check for records.
20* Pest control program is available only approved pest control chemicals or fumigants (in case of 4
food grains) are used. Check for records.

21 Pest control activities are carried out by trained and experienced personnel. Check for records. 2
22 Rodent traps are in sufficient numbers and are mapped. Insecticutors used are functional and 2
cleaned regularly.
23 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 2
24 Food waste and other refuse are removed periodically from food storage to avoid 2
accumulation.
IV Personal Hygiene
25 Annual medical examination & inoculation of food handlers against the enteric group of 2
disease as per recommended schedule of the vaccine is done. Check for records.
26 No person suffering from a disease or illness or with open wounds or burns is involved in 2
handling of food or materials which come in contact with food.
27* Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof 4
bamdage etc) and personal behavior (hand washing, no loose jewellery, no smoking, no
spitting etc).
28 Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc.; 2
Wherever necessary.
v Training & records keeping
29 Internal/External audit of the system is done periodically. Check for records. 2
30 Food business has an effective customer complaints redressal mechanism. 2
31 Food handlers have the necessary knowledge and skills & trained to handle food safety. Check 2
for training records.
32* Appropriate documentation & records are available and retained for specific period. 4

Total points………. /74

Asterisk mark (*) questions may significantly impact food safety therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to non-compliance

Grading –

 A⁺ 66-74 Compliance – Exemplar

 A 60-65 Compliance – Satisfactory
 B 27-59 Needs Improvement
 No grade <27 Non-Compliance