Explain the duties and responsibilities of a food business operator under the FSS Act 2006.

1. 1 · Open in two lines. An FBO owns or runs a food business, for profit or not. The FSS Act makes the FBO responsible for the safety of all food under its control.
2. 2 · Draw a duty chart. [Diagram: FBO in the centre with four spokes: legal duties, hygiene duties, people duties, records and recall. Examples around it: dairy, bakery, hotel, street vendor, hostel mess, hospital kitchen]
3. 3 · Legal duties.
   • Valid registration or licence, displayed.
   • No unsafe, sub-standard, misbranded or prohibited food.
   • Written guarantee when selling to a vendor.
4. 4 · Hygiene duties.
   • Clean premises, potable water, pest control.
   • Clean equipment and proper waste disposal.
5. 5 · People duties.
   • Medical check-ups; no sick handlers.
   • Trained staff and a Food Safety Supervisor.
6. 6 · Records, labels and recall. Buy from licensed suppliers, keep records, label truthfully, withdraw unsafe food and inform the authority. Failure brings graded penalties and consumer claims.
7. 7 · In a hospital kitchen. The catering manager keeps the licence, medical records, training and receiving logs ready for inspection.
8. 8 · Close in one line. Under the FSS Act, safety is the FBO's own duty, not only the inspector's.

Scoring tip: Group the duties under headings (legal, hygiene, people, records). Examiners reward structure more than a long unsorted list.