Food Safety Guidelines for Manufacturers
Budget: ₹750 – ₹1,250 INR
Food Safety Guidelines for Food Manufacturing Facilities
Handling and Storage Procedures
1. Personnel Hygiene & Training
Requirement
• All personnel must maintain high standards of personal hygiene.
• Training must be documented, periodically reviewed, and updated.
Best Practices
• Clean uniforms, hair nets, gloves, and footwear required.
• Handwashing stations easily accessible; mandatory wash on entry and after breaks.
Standards Reference
• GMPs (21 CFR Part 110/117) – Personnel hygiene & training requirements.
• ISO 22000:2018 – Clause 7.2, competence and training.
• HACCP Principle 2 & 3 – Identification of critical control points (CCPs) tied to contamination risk.
2. Raw Material Receiving & Inspection
Requirement
• Inspect deliveries for damage, correct documentation, temperature, and contamination.
• Reject and document non‐conforming lots.
Best Practices
• Use standardized checklists for evaluation.
• Record supplier certificates and traceability tags.
Standards Reference
• FDA Food Safety Modernization Act (FSMA) – Preventive controls for food safety.
• ISO 22000:2018 – Clause 8.5, documented operational controls.
• EFSA Principles – Hazard prevention at point of intake.
3. Storage Conditions
Environmental Controls
• Temperature & humidity monitoring with alarms.
• FIFO (First In, First Out) rotation.
• Physical separation of raw & finished goods.
Best Practices
• Maintain cold storage ≥4 °C for perishable items unless otherwise specified.
• Clearly label all storage bins with product name, lot, and expiry.
Standards Reference
• GMPs (21 CFR 117) – Environmental controls, storage conditions.
• ISO 22000:2018 – Clause 8.5, operational planning & control.
• HACCP Principle 1 – Hazard analysis to identify storage risks.
Sanitation Practices
1.Cleaning Schedules & Validation
Requirement
• Formal cleaning and sanitation schedules.
• Validation and effectiveness checks with environmental swabs.
Best Practices
• Define cleaning frequency by area (high risk vs general).
• Maintain logs signed by responsible staff.
Standards Reference
• GMPs (21 CFR 117) – Sanitation requirements.
• ISO 22000:2018 – Clauses 8.5 & 9.1, documented procedures and monitoring.
• HACCP Principle 4 – Establish critical limits for sanitation CCPs.
2. Approved Cleaning Agents
Requirement
• Use food grade detergents and sanitizers.
• Store chemicals separately from food.
Best Practices
• Color coded tools for specific zones to prevent cross contamination.
• Manufacturer specs for sanitizers must be onsite.
Standards Reference
• GMPs – Chemical control & safe handling.
• ISO 22000:2018 – Clause 7.1.4, infrastructure and environment.
_
3. Pest Control
Requirement
• Active pest prevention program.
• Record traps, baiting, and inspections.
Best Practices
• Seal external openings; regular facility perimeter checks.
• Vendor/third party pest control reports retained.
Standards Reference
• GMPs – Pest control requirements.
• HACCP Principle 1 – Identify pest activity as a hazard.
Packaging Guidelines
1. Packaging Material Requirements
Requirement
• Food contact materials must be approved and traceable.
• No materials should shed particles or introduce hazards.
Best Practices
• Only use materials compliant with regulatory food contact approvals (FDA/EFSA).
• Maintain certificates of conformity from suppliers.
Standards Reference
• FDA 21 CFR Part 175 & 177 – Regulation of food contact substances.
• EFSA Regulation (EC) No 1935/2004 – Materials intended for food contact.
• ISO 22000:2018 – Clause 8.5, operational control.
2. Sealing & Integrity
Requirement
• Packaging must be sealed to prevent contamination until consumer use.
• Check seals for weakness or leaks.
Best Practices
• Conduct seal checks at regular intervals.
• Employ automated leak detection where possible.
Standards Reference
• HACCP Principle 7 – Verification procedures.
• GMPs – Finished product handling and storage.
3. Labeling and Traceability
Requirement
• Labels must include product name, lot number, allergen info, expiry, and storage instructions.
• Must tie back to manufacturing records.
Best Practices
• Implement barcode or RFID systems for traceability.
• Link label data to production batch records.
Standards Reference
• FDA Labeling Requirements – Nutrition, allergens, traceability.
• ISO 22000:2018 – Clause 8.3, traceability system.
• HACCP Principle 5 – Monitoring procedures to ensure label accuracy.
Monitoring, Verification & Documentation
1. Routine Monitoring
Requirement
• Establish schedules for CCP monitoring (temperatures, sanitation swabs, etc).
• All monitoring must be recorded.
Best Practices
• Use digital logs with alerts.
• Immediate corrective actions documented.
Standards Reference
• HACCP Principles 4–6 – Critical limits, monitoring, corrective actions.
• GMPs & ISO 22000:2018 – Continuous monitoring.
2. Internal Audits
Requirement
• Conduct periodic internal audits to verify program compliance.
Best Practices
• Use cross functional audit teams.
• Track non conformances and corrective actions.
Standards Reference
• ISO 22000:2018 – Clause 9, performance evaluation.
• FDA FSMA – Enforcement expectations for internal verification.
Handling and Storage Procedures
1. Personnel Hygiene & Training
Requirement
• All personnel must maintain high standards of personal hygiene.
• Training must be documented, periodically reviewed, and updated.
Best Practices
• Clean uniforms, hair nets, gloves, and footwear required.
• Handwashing stations easily accessible; mandatory wash on entry and after breaks.
Standards Reference
• GMPs (21 CFR Part 110/117) – Personnel hygiene & training requirements.
• ISO 22000:2018 – Clause 7.2, competence and training.
• HACCP Principle 2 & 3 – Identification of critical control points (CCPs) tied to contamination risk.
2. Raw Material Receiving & Inspection
Requirement
• Inspect deliveries for damage, correct documentation, temperature, and contamination.
• Reject and document non‐conforming lots.
Best Practices
• Use standardized checklists for evaluation.
• Record supplier certificates and traceability tags.
Standards Reference
• FDA Food Safety Modernization Act (FSMA) – Preventive controls for food safety.
• ISO 22000:2018 – Clause 8.5, documented operational controls.
• EFSA Principles – Hazard prevention at point of intake.
3. Storage Conditions
Environmental Controls
• Temperature & humidity monitoring with alarms.
• FIFO (First In, First Out) rotation.
• Physical separation of raw & finished goods.
Best Practices
• Maintain cold storage ≥4 °C for perishable items unless otherwise specified.
• Clearly label all storage bins with product name, lot, and expiry.
Standards Reference
• GMPs (21 CFR 117) – Environmental controls, storage conditions.
• ISO 22000:2018 – Clause 8.5, operational planning & control.
• HACCP Principle 1 – Hazard analysis to identify storage risks.
Sanitation Practices
1.Cleaning Schedules & Validation
Requirement
• Formal cleaning and sanitation schedules.
• Validation and effectiveness checks with environmental swabs.
Best Practices
• Define cleaning frequency by area (high risk vs general).
• Maintain logs signed by responsible staff.
Standards Reference
• GMPs (21 CFR 117) – Sanitation requirements.
• ISO 22000:2018 – Clauses 8.5 & 9.1, documented procedures and monitoring.
• HACCP Principle 4 – Establish critical limits for sanitation CCPs.
2. Approved Cleaning Agents
Requirement
• Use food grade detergents and sanitizers.
• Store chemicals separately from food.
Best Practices
• Color coded tools for specific zones to prevent cross contamination.
• Manufacturer specs for sanitizers must be onsite.
Standards Reference
• GMPs – Chemical control & safe handling.
• ISO 22000:2018 – Clause 7.1.4, infrastructure and environment.
_
3. Pest Control
Requirement
• Active pest prevention program.
• Record traps, baiting, and inspections.
Best Practices
• Seal external openings; regular facility perimeter checks.
• Vendor/third party pest control reports retained.
Standards Reference
• GMPs – Pest control requirements.
• HACCP Principle 1 – Identify pest activity as a hazard.
Packaging Guidelines
1. Packaging Material Requirements
Requirement
• Food contact materials must be approved and traceable.
• No materials should shed particles or introduce hazards.
Best Practices
• Only use materials compliant with regulatory food contact approvals (FDA/EFSA).
• Maintain certificates of conformity from suppliers.
Standards Reference
• FDA 21 CFR Part 175 & 177 – Regulation of food contact substances.
• EFSA Regulation (EC) No 1935/2004 – Materials intended for food contact.
• ISO 22000:2018 – Clause 8.5, operational control.
2. Sealing & Integrity
Requirement
• Packaging must be sealed to prevent contamination until consumer use.
• Check seals for weakness or leaks.
Best Practices
• Conduct seal checks at regular intervals.
• Employ automated leak detection where possible.
Standards Reference
• HACCP Principle 7 – Verification procedures.
• GMPs – Finished product handling and storage.
3. Labeling and Traceability
Requirement
• Labels must include product name, lot number, allergen info, expiry, and storage instructions.
• Must tie back to manufacturing records.
Best Practices
• Implement barcode or RFID systems for traceability.
• Link label data to production batch records.
Standards Reference
• FDA Labeling Requirements – Nutrition, allergens, traceability.
• ISO 22000:2018 – Clause 8.3, traceability system.
• HACCP Principle 5 – Monitoring procedures to ensure label accuracy.
Monitoring, Verification & Documentation
1. Routine Monitoring
Requirement
• Establish schedules for CCP monitoring (temperatures, sanitation swabs, etc).
• All monitoring must be recorded.
Best Practices
• Use digital logs with alerts.
• Immediate corrective actions documented.
Standards Reference
• HACCP Principles 4–6 – Critical limits, monitoring, corrective actions.
• GMPs & ISO 22000:2018 – Continuous monitoring.
2. Internal Audits
Requirement
• Conduct periodic internal audits to verify program compliance.
Best Practices
• Use cross functional audit teams.
• Track non conformances and corrective actions.
Standards Reference
• ISO 22000:2018 – Clause 9, performance evaluation.
• FDA FSMA – Enforcement expectations for internal verification.