Food and Beverage production and service are the foundation of hospitality industries around the globe. It is, therefore, imperative that all establishments not only establish measures and methods to ensure food security but also adhere to the various government regulations.

Food safety in India is not only enforced but also followed by professional establishments. This is because the food industry is unorganized and spread across the entire country. The Government has taken numerous steps over the years to ensure there are laws and systems in place to establish guidelines and enforce them, such as the Food Safety & Standards Act 2006 (FSSA).

Food Safety & Standards Act 2006 (FSSA) consolidates laws pertaining to the regulations that food establishments must follow in India. It also establishes the Food Safety and Standards Authority of India(FSSAI), the apex regulator of food, to set science-based standards for all articles of foods and to regulate the manufacture, storage and distribution of these products, as well as their sale and import, to ensure the availability of safe and wholesome foods for human consumption. FSSAI functions under and is governed by the Ministry of Health and Family Welfare of India.

The FSSAI guidelines categorize food products into two categories: standardized and proprietary food. Standardized food products do not need product approval before manufacture, sale, or distribution. A first-time manufacturer or importer can start a business with an FSSAI licence.

The safety parameters of proprietary food products are not known or have not yet been determined. FCS, while it will initially be built on 18 categories, including categories 1-16, will have approximately 377 FSSAI standards. There is also a 17th category for products that cannot be classified in the first 16 categories. A 99th category has been created for substances added to foods, like vitamins, minerals and additives. Traditional foods don’t require product approval because they have been consumed for centuries, and their ingredients and preparation are known. If they change their recipe, use a new method of cooking, or add a food additive or ingredient, they must apply to FSSAI for approval.

FSSAI’s Indian food safety regulations are based on Codex Alimentarius. This was created by two United Nations sections: the World Health Organisation and the Food and Agriculture Organisation. The FSSAI has developed a set of best practices based on these guidelines for all operators in the food business to follow. These include:

• Food served to customers should be free from three types of food hazards: Physical, Chemical, & Microbiological.
• 2. Hand Hygiene for Food Handlers. The spread of germs on food from food workers’ hands is a major cause of outbreaks of food-borne illnesses. Therefore, it is essential that staff adhere to strict hand hygiene when handling unpackaged or open food.
• Personal Hygiene includes daily bathing, neatly combed, cleaned, and trimmed hair, clean and fresh nails, clean and new clothing, and always covering the head with a cap or net.
• Proper cleaning of raw materials like meat and vegetables under portable water and adequate storage at temperatures are advised for each raw material.
• Always partner with a vendor/source with a proven track record and with one that FSSAI approves.
• Always cook at the ideal temperature.
• Separate the processing, production, storage, and distribution of meat, poultry, and fish products.
• In the production area, daily cleaning and, in some cases, cleaning after each use should be performed.
• Cooked food must be held at the optimal temperature, which should be below 50C (for cold food) and above 630C (for hot food).
• Storage and handling of food: Food must be stored in the right temperature range (avoid keeping food near extreme temperatures or danger zones). Gloves should be worn when handling products that are ready to eat and butchery.
• Food handlers should always be in good health when handling any food product or item.
• Training: All food handlers must receive regular training and monitoring to ensure they are up-to-date on food safety procedures.

Private organizations and the Government work to ensure that higher levels of food safety are maintained at all levels of business and Government. However, people need to be more careful about where and what they eat and watchful of how they obtain their ingredients, goods, and products. In India, we tend to make some common mistakes during the summer months.

• Drinking water that is unpackaged and from unknown sources
• Consuming unpackaged water-based products such as lime water or ice, or those that are not reliable sources.
• 3. Not maintaining the body at all times hydrated
• Not consuming enough coconut or curd water from a reputable source. This introduces friendly bacteria to the system and rehydrates it in order to combat various illnesses.
• 5. Not eating at the right time or following a healthy diet, thus exposing your body to many diseases and illnesses
• Being aware of what one is allergic to. Many allergies start at birth. However, there are many cases where adults develop allergies. They are often unaware of their allergies.
• Always check the date of manufacture as well as the expiry date on packaged goods before purchasing them.
• Always dispose of expired goods at home, office or anywhere else they may be accidentally consumed.
• Always ensure that containers of packaged products are disposed of properly.

Food safety and Hygiene can be complex. While the government and private businesses work to provide consumers with the best products and ingredients, consumers must also take the necessary steps to only purchase products from reliable and accredited suppliers.