Food Hygiene means ensuring food is hygienically prepared and maintained with the help of Food Safety Management Procedures (FSMS Program). Under FSS Act, it is mandatory for all FBOs to have a Food Safety and Management System program. Any FBO that applies for License or Renewal of License has to submit FSMS program related documents along with the application for license.
According to food safety regulations, processed food items and served foods must reach the end user in an environment that is healthy and in a hygienic condition. With Food Safety Management Procedures in place it is expected that cooking areas are free from insects and external influences, the equipment being used is in good shape, the water supply including water for preparation and for other purposes is regular, staff members maintain personal hygiene, hygienic transportation/supply of food items, the packaging and wrapping of food items is as per standards, disposal of waste food is regular, hygienic conditions of premises where food is served and every step is taken so that the food product is served in a good condition.
Different countries have different standards set for maintaining food hygiene. In India, Food Safety and Standards Authority of India (FSSAI) controls the activities of food businesses according to FSS Act, 2006.
The FSSA has defined various rules and regulations and have made various provisions to ensure that the people of India remain safe from food hazards. There are general and specific requirements and also penalties for offenses that take place when food business operators fail to comply with safety and hygienic procedures in preparing food.
FSSAI has also incorporated Codex Alimentarius (An international organization for ensuring safe and hygienic food) recommended standards based on Hazard Analysis and Critical Control Point (HACCP). This system helps food business operators to manage food handling and to introduce procedures to make sure the food produced is safe to eat.
HACCP ensures that operational activities are controlled in all key areas and that food remains within microbiological parameters. There is a requirement for allergen testing, testing for chemical contaminants besides maintaining sanitary and hygienic conditions at every stage of food handling from processing to delivery which is the final product.
Despite following all parameters to maintain food hygiene, contaminants can enter food during production, packaging, transporting or even when in storage. Food can be contaminated even through environmental pollution. Bacteria, parasites and viruses are all microbial contaminants that cause changes in food.
Insecticides and pesticides used to control pests and remove insect eggs from crops can cause chemical contamination. Tests are conducted to find out the amount of pesticide residue so that food is safe for human consumption.
Chemical contaminants also enter food through the water. Mercury, cadmium, lead, chloroform, benzene, and polychlorinatedbiphenyls (PCBs) are toxins that can get into water and cause health issues if the water used for food preparation is not tested from time to time for these contaminants. Contaminants have a negative impact on human health if they are ingested with food. That is why food safety norms advice testing food for contaminants at least every six months so that food is totally safe for consumers.
Regulations have charted prescribed minimum or maximum values of contaminants on the basis of biological, physical and chemical parameters to prevent, eliminate or reduce the chances of spreading illnesses. Arbro is well equipped to conduct all manner of tests to ensure food is safe from contaminants.
Our professional team of experienced scientists has the expertise to identify microorganisms. We have a comprehensive range of equipment and our testing services include national and international methods in compliance with food hygiene standards.
Our laboratory has been identified as one of the top 5 laboratories and is accredited by NABL, FSSAI, BIS, CDSCO, ISM&H, APEDA, EIC/EIA, AGMARK and more. We have a range of testing technology and our food testing laboratory is equipped to analyse food adulteration using techniques like HPLC, HPTLC, GCMC, LCMSMS and we also conduct chemical analysis.
We offer the following services:
Area monitoring –air sampling for viable microbial contaminants
Swab sampling of staff from hand and finger
Swab sampling of utensils, chopping boards and table
Swab sampling of food contact surfaces
Testing for Chemical and Microbial Parameters Cleaning validation of CIP/SIP equipment
Testing for Pesticide Residues
Testing of Adulterants in Food
Please contact us today using the quick query form on the right or by calling us now on +91-11-45754575 to get your food samples tested as per FSSAI compliance needs.
