S. No.

High-Risk Food Category

Compliance Requirement

Status / Remarks

1

Cut Fruits / Salads, Fresh Juices & Beverages

Cut/juiced fruits and vegetables should be used immediately; if stored temporarily, they must be refrigerated in sanitized and properly covered vessels.

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1.2

Use only potable water for preparation of beverages.

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1.3

Ensure ice used for consumption is made only from potable water.

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1.4

Do not store food/beverages in containers used for storing ice intended for consumption.

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1.5

Regularly inspect juice concentrates for fungal growth, colour/odour changes or gas formation.

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1.6

Clean and rinse juice dispensing machines regularly.

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2

Confectionery Products

Keep prepared confectionery products in airtight containers and display them hygienically.

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2.2

Store cream under refrigeration in covered containers.

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2.3

Refrigerate finished products and provide appropriate expiry/date labelling.

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2.4

Properly wrap/package finished products after adequate cooling.

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3

Meat, Poultry & Fish Products

Procure non-vegetarian raw materials from authorised/licensed slaughterhouses or vendors.

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3.2

Maintain chilled products at 5°C or below and frozen products at −18°C or below.

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3.3

Clean and disinfect processing areas promptly after processing.

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3.4

Keep preparation and processing of meat, poultry and marine products separate.

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3.5

Wash non-vegetarian products with potable water before use.

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3.6

Cook non-vegetarian products thoroughly to a core temperature of 75°C for at least 15 seconds, or use an equivalent time-temperature combination such as 65°C for 10 minutes or 70°C for 2 minutes.

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3.7

Store non-vegetarian products covered in refrigerators below vegetarian products.

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3.8

Physically separate raw and cooked products; keep cooked products above raw products.

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3.9

Remove refuse and waste promptly from preparation areas.

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4

Water-Based Chutneys & Sauces

Wash fruits and vegetables properly before processing.

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4.2

Use clean and disinfected chopping boards, grinding stones/machines and other equipment.

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4.3

Ensure proper personal hygiene of food handlers.

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4.4

Use only safe and potable water.

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4.5

Use only permitted food additives, where required, and within prescribed quantities.

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4.6

Immediately discard products showing confirmed spoilage, including changes in colour, texture or odour.

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4.7

Store sauces and chutneys in food-grade glass/plastic containers with proper lids.

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4.8

Ensure containers are clean and intact before use.

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4.9

Refrigerate sauces and chutneys when not in use.

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4.10

Consume perishable/uncooked chutneys immediately.

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5

Food Transported from Cooking Point to Point of Sale

Reheat food to more than 74°C before consumption.

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5.2

Serve or consume reheated food within 4 hours of reheating.

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6

Foods with Gravy

Do not keep food at room temperature for more than 2 hours during display/sale.

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6.2

For prolonged storage, refrigerate food or maintain hot holding at or above 60°C.

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6.3

Do not add water after cooking, reheating or boiling.

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7

Fried Foods

Use good-quality/branded oils or fats for food preparation and frying.

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7.2

Use packaged oil only.

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7.3

Avoid oils/fats with high trans-fat content, such as vanaspati, as far as possible.

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7.4

Avoid reheating and reusing cooking oil as far as possible; avoid using leftover oil wherever possible.

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