FSSAI has set globally benchmarked safe food practices that include developing manuals for Food Safety Management Systems (FSMS), setting up third party audits and Indian certification for Hazard Analysis and Critical Control Points (HACCP) and General Hygiene Practices (GHP) for food businesses.
FSSAI has specified procedures and practices to be followed by food businesses to prevent the occurrence of food borne illnesses by actively controlling hazards throughout the food supply chain. Every food business operator is required to have a documented FSMS plan and to comply with Schedule IV of the FSS (Licensing and Registration of Food Businesses) Regulations 2011. Schedule IV introduces the concept of FSMS based on implementation of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) by food businesses.
Technical Panels of eminent domain experts have been set up to review and update FSMS standards, draft and review Good Hygiene practices (GHP) and Good Manufacturing Practices (GMP) by food category, identify gaps if any and prescribe new schedules and process standards wherever required from time to time.
Further, a system of Third Party Audits through empanelled auditors is being put and place through a Food Safety and Standards (Food Safety Auditing) Regulations, 2017, to ensure that the FSMS practices as documented are robust and implemented effectively.