S. No.

Compliance Requirement

Compliance Check / Action

1

Premises to be located in a sanitary and hygienic environment, free from filthy surroundings. New units to be away from environmentally polluted areas.

Verify location and surrounding area; maintain sanitary surroundings and environmental hygiene.

2

Adequate space for manufacturing and storage.

Ensure sufficient and appropriately segregated space for manufacturing and storage activities.

3

Premises to be clean, adequately lighted and ventilated, with sufficient free space for movement.

Conduct periodic checks of cleanliness, lighting, ventilation and workspace.

4

Floors, ceilings and walls to be maintained in sound condition; surfaces should be smooth and easy to clean, without flaking paint/plaster.

Inspect and repair damaged surfaces; ensure surfaces remain cleanable and free from flaking material.

5

Floors and skirted walls to be washed with effective disinfectant as required; premises to be kept insect-free. Windows, doors and openings to have suitable nets/screens.

Maintain cleaning/disinfection schedule and pest-control measures. Do not spray insecticides during business operations; use appropriate fly-control measures.

6

Water used in manufacturing must be potable. Chemical and bacteriological examination to be conducted at regular intervals where required.

Ensure potable water supply and maintain periodic water-testing reports from a recognised laboratory, wherever applicable.

7

Continuous supply of potable water to be ensured. Where supply is intermittent, adequate storage arrangements to be maintained.

Verify water availability and adequacy of storage facilities.

8

Equipment and machinery to be designed to permit easy cleaning. Facilities for cleaning containers, tables and machinery to be provided.

Verify equipment design and availability of adequate cleaning facilities.

9

Equipment/materials likely to cause harmful metallic contamination must not be used. Copper/brass vessels must have proper lining.

Inspect utensils, containers and equipment; ensure appropriate lining of copper/brass vessels.

10

Equipment to be cleaned, washed, dried and stacked at the close of business to prevent mould/fungi and infestation.

Implement end-of-day equipment cleaning, drying and storage procedures.

11

Equipment to be placed away from walls to permit proper inspection.

Maintain sufficient clearance between equipment and walls.

12

Efficient drainage system and adequate arrangements for disposal of refuse.

Periodically inspect drainage and waste-disposal arrangements; ensure waste is removed appropriately.

13

Workers involved in processing/preparation to wear clean aprons, hand gloves and headwear.

Provide and monitor use of appropriate protective clothing.

14

Persons suffering from infectious diseases must not work. Cuts/wounds must remain covered and affected persons must not directly handle food.

Maintain employee health/hygiene controls and ensure wounds are properly covered.

15

Food handlers to keep fingernails trimmed and clean and wash hands with soap/detergent and water before work and after using the toilet. Scratching of body parts/hair to be avoided.

Display hygiene instructions and monitor handwashing and personal hygiene practices.

16

Food handlers to avoid false nails, loose jewellery and other items that may fall into food, and avoid touching face/hair.

Conduct periodic personal-hygiene checks before and during food handling.

17

Eating, chewing, smoking, spitting and nose blowing prohibited within premises, particularly during food handling.

Display prohibition notices and monitor compliance.

18

Food/articles stored or intended for sale must be fit for consumption and properly covered to prevent contamination.

Inspect storage practices and ensure food is adequately protected from contamination.

19

Vehicles used for transportation of food must be maintained in good repair and kept clean.

Maintain vehicle cleanliness and repair/maintenance records.

20

Packaged/containerised food during transportation must be maintained at the required temperature.

Monitor and record transportation temperatures wherever temperature control is applicable.

21

Insecticides/disinfectants must be stored separately and away from food manufacturing, storage and handling areas.

Maintain designated storage for chemicals away from food and food-contact areas.