Introduction

Following the FSSAI guidelines for food handlers in catering units is not only a legal requirement but also a foundation for a good catering service. Compliance with these norms is however crucial for the protection of consumers and to avoid heavy penalties for any Food Business Operator (FBO). The detailed FSSAI guidelines for food handlers in catering units cover everything right up from personal hygiene to the final serving of food, making it safe at every step.

Role and Responsibilities of Food Handlers in Catering Units

A food handler is any person who directly handles packaged or unpackaged food or touches the food contact surfaces, and may also handle equipment. It is their primary responsibility to avoid food from being spoiled, or contaminated, and this must be done with impeccable personal hygiene following safe food handling procedures, and compliance with all the FSSAI guidelines for food handlers in catering units.

Maintaining Personal Hygiene

Upholding hygiene is essential for those in food services. The main practices are as follows:

Handwashing: Hands should be washed with soap and water before starting of work, after using the toilet, after handling raw food, and after touching potentially unclean surfaces.
Protective Gear: All staff must wear clean protective clothing, in addition to clean aprons, head coverings (hair nets, caps), and appropriate foot wear.
Prohibited Habits: In a food handling area, smoking, chewing tobacco or gum, spitting, coughing, and sneezing over food is prohibited. Touching body parts like the nose or mouth is strictly forbidden. Strict Catering staff hygiene FSSAI is a must.
Jewellery and Nails: Food handlers must not wear jewelry, watches, or nail polish and should keep the fingernails trimmed and clean.

Proper Food Handling Practices

The FSSAI guidelines for food handlers in catering units encourage adhering to the “4 Cs” principle:

1. Cleaning: You must clean and disinfect all surfaces, utensils, and equipment before and after use, particularly after handling raw meat.

2. Cooking: You must cook food to the correct internal temperature to eliminate any dangerous microorganisms. The core temperature for all non-vegetarian meals should be at least 75 degrees Celsius.

3. Chilling: Quickly cool down cooked food and refrigerate it at a temperature below 5 degrees Celsius. For frozen food, the temperature should be kept at -18 degrees Celsius or lower.

4. Cross-contamination: To avoid the spread of germs, use separate chopping boards, knives, and other utensils for raw and cooked food, as well as for items of different food groups like vegetarian and non-vegetarian.

FSSAI Guidelines for Kitchen Staff in Catering Businesses

The kitchen staff food safety regulations aim at ensuring a safe environment for the preparation of food. Staff is required to keep raw and cooked food segregated to avoid cross-contamination, which should be well disbursed using color-coded chopping boards. Following the FSSAI guidelines for food handlers in catering units is a must.

Mandatory Training and Certification

As per FSSAI regulations, catering units should have at least one certified Food Safety Supervisor (FSS) for every 25 food handlers, and all food handlers need to be trained in and adopt hygienic practices and food safety principles relevant to their work. Understanding the kitchen staff food safety regulations is an integral part to this training.

Health Check-ups and Fitness Requirements

Food handlers must undergo an annual medical exam to ensure they have no infectious disease. Any Staff members suffering with jaundice, diarrhea, vomiting or fever should be restricted from the food handling area until they are medically cleared. The health check requirements are vital component of the FSSAI guidelines for food handlers in catering units.

Hygiene and Safety Measures in Catering Units

Cleanliness of Workstations and Equipment

All workstations and equipment should be made of non-toxic, easy-to-clean materials such as stainless steel. A documented cleaning schedule shall be maintained and all surfaces shall be cleaned and disinfected regularly in accordance with the Catering Staff Hygiene FSSI Standards.

Safe Storage and Food Handling Procedures

Food Business Operators (FBOs) should observe FIFO (First in First Out) and FEFO (First Expired First Out) principle for stock rotation. For safe food storage, raw and cooked food must be stored separately in clean, covered containers.

Common Violations by Food Handlers and Penalties

Food handlers may breach the FSSAI guidelines for food handlers in catering units by not washing their hands properly, not preventing cross-contamination, and working while unwell. Punishments for such non-compliance might involve high fines of ₹5 lakhs and imprisonment and may include suspension or cancellation of the FSSAI license.

Best Practices for Ensuring Staff Compliance

To ensure compliance, catering businesses ought to:

Organize regular in-house training and refresher courses.
Establish and implement routine supervision and checks.
Display hygiene posters and instructions in visibly prominent areas.
Encourage the development of a strong culture of food safety at all levels of management. This will strengthen the Catering staff hygiene FSSAI practices.

How Lawfinity Assists Catering Businesses with FSSAI Compliance

Navigating the complexities of food safety regulations is not easy. We at Lawfinity specialize in helping to the needs of catering business by simplifying the FSSAI guidelines for food handlers in catering unit. Our professionals will help you in obtaining FSSAI license/registration, conduct compliance audits, and help you in developing robust training programs and Standard Operating Procedures (SOPs) to ensure your operation is fully compliant.