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Principles of HACCP and FSSAI guidelines for a food service unit

HACCP prevents hazards by controlling critical points in food handling through seven principles; FSSAI's hygiene rules for food service units set the basic conditions it builds on.

HACCPHazard Analysis and Critical Control Point

HazardsBiological, chemical and physical (allergens are also considered)

Critical control pointA step where control is essential to prevent, remove or reduce a hazard to a safe level

FSSAI hygiene rulesSchedule 4 of the FSS (Licensing and Registration of Food Businesses) Regulations, 2011

What HACCP is

HACCP (Hazard Analysis and Critical Control Point) is a preventive, science-based system that finds the hazards at each step of food handling and controls them at the points where control is essential, instead of depending on testing the finished food. It was developed in the 1960s for food for the US space programme and is now recommended by the Codex Alimentarius Commission. A hazard is anything that can harm the consumer: biological (bacteria, viruses, parasites), chemical (cleaning chemicals, pesticides, excess additives, allergens) or physical (stones, glass, hair, metal pieces).

The seven principles of HACCP

1
Conduct a hazard analysis: list each step and its biological, chemical and physical hazards, with control measures.
2★
Determine the critical control points (CCPs): steps where control is essential to prevent, remove or reduce a hazard.
3
Establish critical limits for each CCP: measurable values such as temperature and time.
4
Establish monitoring: who checks what, how and how often (e.g. probe thermometer readings).
5
Establish corrective actions for when monitoring shows a CCP is out of control (cook longer, discard).
6
Establish verification to confirm the system works: record review, thermometer calibration, tests, audits.
7
Establish documentation and record keeping for all procedures and results.

★ one-way, controls the pace

HACCP in a hostel kitchen: chicken biryani

Step	Hazard	Control	Critical limit or action
Receiving chicken	Bacterial growth, spoilage	CCP	At 5°C or below, fresh smell; reject if warm or slimy
Cold storage	Bacterial growth	CCP	5°C or below; raw stored below cooked food
Marinating	Cross-contamination	Control point	Separate board and knife; marinate in the refrigerator
Cooking (dum)	Survival of Salmonella and other bacteria	CCP	Centre at least about 75°C by probe; cook longer if not
Hot holding	Growth of bacteria, including Bacillus cereus in rice	CCP	Above 60°C; discard after the set holding time
Cooling leftovers	Growth of Bacillus cereus	CCP	Shallow trays; refrigerate within 2 hours

FSSAI guidelines for a food service unit

Licence or registration under the Food Safety and Standards Act, 2006, displayed at the premises with the Food Safety Display Board.
Location and layout: away from dirt and garbage; one-way flow from raw to cooked; separate areas for washing, preparation, cooking and dish washing.
Structure: smooth, washable floors, walls and ceilings; good lighting and ventilation (exhaust hood); screened windows; drains with traps.
Water: potable water meeting the drinking-water standard (IS 10500), tested regularly.
Equipment: food-grade, non-toxic, easy-to-clean materials such as stainless steel; well maintained.
Food handling: raw and cooked kept apart; correct cooking, cooling, holding and reheating temperatures; FIFO; nothing on the floor.
Personal hygiene: clean uniforms and head covers; hand-wash stations; a medical examination of food handlers once a year; sick staff kept away from food.
Training: trained food handlers and a trained food safety supervisor (FSSAI's FoSTaC training).
Cleaning schedule, pest control and waste disposal in covered bins removed regularly.
Frying oil: discard oil once its total polar compounds exceed the FSSAI limit (25%); do not keep reusing it.
Records: purchases, temperatures, cleaning, pest control, training, medical checks and consumer complaints.

In food service

A hospital kitchen that runs HACCP checks cooking, hot-holding and cooling temperatures every day, so patients on therapeutic diets, often weak or with low immunity, are protected from food-borne illness.

Exam angle

2 marks: “Expand HACCP and define a critical control point.” Hazard Analysis and Critical Control Point. A CCP is a step where control is essential to prevent, remove or reduce a food safety hazard to a safe level.

5 marks: “List and explain the seven principles of HACCP.” Hazard analysis; determine CCPs; critical limits; monitoring; corrective action; verification; documentation, each with one line and a kitchen example.

10 marks: “Explain the principles of HACCP and the FSSAI guidelines for a food service unit.” Define HACCP and hazards; the seven principles; a CCP example from a hostel kitchen; FSSAI hygiene requirements on licence, layout, water, equipment, handling, personal hygiene, training, cleaning, pests, waste and records.

Remember it

Seven principles: 'Hungry Cats Like Milk, Cats Visit Daily': Hazard analysis, CCPs, critical Limits, Monitoring, Corrective action, Verification, Documentation.