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Principles of HACCP and FSSAI guidelines for a food service unit sheet
10-mark answer frame

Explain the principles of HACCP and the FSSAI guidelines for a food service unit.

How to lay out the answer. Follow the frame, then write it in your own words.

  1. 1 · Open in two lines. HACCP (Hazard Analysis and Critical Control Point) is a preventive system that controls food safety hazards at critical steps. FSSAI's hygiene rules set the basic conditions every food service unit must meet.
  2. 2 · Hazards. Biological (bacteria, viruses, parasites), chemical (cleaners, pesticides, allergens) and physical (stones, glass, hair).
  3. 3 · Draw the seven principles. [Flow: hazard analysis → CCPs → critical limits → monitoring → corrective action → verification → records]
  4. 4 · Explain each principle. One line each, with a kitchen example: cooking chicken to about 75°C as a critical limit checked by probe thermometer.
  5. 5 · CCPs in a hostel kitchen. Receiving, cold storage, cooking, hot holding and cooling of chicken biryani.
  6. 6 · FSSAI guidelines.
    • Licence or registration; layout; structure; potable water; food-grade equipment.
    • Safe handling temperatures; personal hygiene; medical checks; trained supervisor.
    • Cleaning, pest control, waste disposal, frying-oil limit, records.
  7. 7 · In food service. Daily HACCP checks in a hospital kitchen protect patients with low immunity.
  8. 8 · Close in one line. HACCP built on FSSAI's hygiene rules makes food safety planned, not accidental.

Scoring tip: Write the seven principles in exact order and give one real kitchen example of a CCP and its critical limit.