Food Safety Services is a pioneer company providing food safety trainings and consultancy services in Central India for many years. They are the first and only empaneled FSSAI FOSTAC training partner in the region, conducting mandatory food safety trainings. The company offers various services including food safety management systems, audits, licensing assistance, and testing. Their vision is to promote food safety from manufacturers to roadside eateries. Corporate canteens must ensure food safety standards are met to prevent foodborne illness outbreaks among employees. HACCP is a systematic approach and important food safety system to identify and control hazards in corporate canteens.

1. Food Safety services

2. About Us
 Food Safety Services is a pioneer company dealing exclusively in
Trainings and Consultancy service to Food Sector since last many years.
 Training Partner Agency under FoSTaC, being empanelled
exclusively for the whole of Core Central India being Vidarbha,
Chhattisgarh and Madhya Pradesh.
 First company to start these trainings in the Vidarbha region of
Maharashtra.
 The company is involved in the Training, Auditing and consultation to
Food Business Operators. Started in 2013, we cover all the areas of food
safety in all types of Food Manufacturing companies and Food service
establishments.
 Our team boasts of having a Strong team of highly qualified people to
conduct Best in Class Food Safety Trainings.

3. Vision and Mission
OUR VISION
“Food Safety for everyone, right from the Manufacturing companies to
Roadside Eateries.”
Why Choose Us?
M/s Food Safety Service is the Proud Empanelled Training Partner (
Partner Id TPF00201 ) under the FSSAI FOSTAC Scheme of Certified
Trainings with the authority to conduct trainings throughout Central India
and exclusively for Chhattisgarh, Maharashtra and Madhya Pradesh. We
being the first company to start Fostac trainings in the Vidarbha region of
Maharashtra. We are just not limited to food safety supervisor trainings, but
we also include providing licensing solutions, Audits, Compliance, Food
Safety Management which includes adoption of practices specifies by the
regulator for the food business.

4. OUR SERVICES
 FOOD SAFETY MANAGEMENT SYSTEM ( FSMS )
FSMS is a backbone of every FBO. The designing and implementation of FSMS is done by
the experts which gives an efficient operating system and better output.
 AUDIT
Audit is a systematic and scientific process which collects evidences of the operating system
to understand its performance. Statutory and Regulatory norms of Food Safety Act have
defined the role of Audit in Food Safety. We conduct GAP Audit, Third Party Audit, Vendor
Audit, and Audits for certifications.
 ANNUAL FOOD SAFETY CONTRACTS
Food safety could be attained best when it is monitored regularly by technical and skilled
persons. Our Team monitors and prepares summary report as per schedule decided mutually.
We sign annual customized food safety contract. Continuous monitoring by technical person is
a key to successful implementation of a good FSMS Plan.
 TESTING
As per guidelines of FSSAI, every FBO has to get the product samples tested for the mentioned
parameters from only FSSAI approved laboratory. A record of the reports needs to be in place.
We help you tie up with testing laboratories.

5. Our Services
Training
We are the Empanelled Trainer Partner to FSSAI-FoSTaC, who is the only one of its
kind in Central India to conduct the mandatory Food Safety Training programs in
Maharashtra, Chhattisgarh and Madhya Pradesh. We also conduct customized in
house Food Safety Trainings, personal hygiene trainings or any related trainings.
Continuing Educational Material: Training when complemented with continuous
education, gives the most ideal results. We have various posters and SOPs
designed in attractive images and available in many local languages. This material
could be printed with your company logo on it.
Licensing Process
Starting any food business requires a license or registration from local authority
FDA. We offer assistance in preparing documents mentioned in the process like
Layout and design, FSMS ( Food Safety Management System) plan etc. We also
offer guidance in all other licenses and papers required to start food business.

6. FSSAI
 Food Safety and Standards Authority of India (FSSAI) is a autonomous body
set up under theMinistry of Health and Family Welfare, Government of India.
 The FSSAI has been built up under the Food Safety and Standards Act, 2006
which is a merging rule identified with sustenance wellbeing and direction in
India.
 The FSSAI is going by a non-official Chairperson, designated by the Central
Government, either holding or has held the situation of not beneath the
position of Secretary to the Government of India.
 Preeti Sudan is the present Chairperson for FSSAI and Pawan Kumar
Agarwal is the present Chief Executive Officer for FSSAI.
 Central Command at New Delhi. 6 Regional Offices --Delhi, Guwahati,
Mumbai, Kolkata, Cochin, and Chennai.
 14 referral labs informed by FSSAI, 72 State/UT research facilities situated all
through India and 112 labs are NABL certify private labs advised by FSSAI

7. FSSAI REGISTRATION
 FSSAI Registration in India is an important step by the
government of India, which fulfills all the requirements to
start a food business.
 Fssai registration in India is necessary for food processing,
food factories and other food business.
Types of Licenses
 Basic Registration: For Turnover less than 12 Lakhs INR
 State License: For Turnover between 12 Lakh to 20 Crores
INR
 Central License: For Turnover above 20 Crores INR

8. Objectives for HACCP
The objectives behind creation of Canteen and Hygiene maintenance
are:
 To implement measures to sensitize the Employees on ill effects of
junk food.
 To provide good nutrition, safe and hygienic food in corporate
campus.
 To assist corporate canteens to provide food consistent with the
Indian dietary Guidelines.
 To provide nutrition information and resources to corporate
canteen .
 To provide refreshment facilities to corporate staff, volunteers and
employees.

9. Corporates must understand that anyone who runs the canteen
facility is a Food Business Operator and so has to comply with
the FSS Act, 2006 and the FSSAI food standards. Any food that
is sold in the corporate canteen must be
• Fit for human consumption
• It must not be adulterated or contaminated in any way
• It must be standardized, of good quality and must not have
deteriorated
• The food preparation area the equipment used, and the
vehicles used to transport it must be clean
• Handling and serving food must be as per Schedule 4 of the
FSSAI
• All food safety and hygienic practices must be implemented

10. When the catering is outsourced to a private caterer the
corporate management needs to be extra cautious especially if the
food is being provided at a discounted price. Since the profit
margins are slim the caterer could cut costs and overlook a number
of food safety norms like
• pest control
• health check-up of food handlers
• provision of soap for hand-washing
• gloves and headgear for food handlers
• lack of quality cleanliness and sanitation agents
• employ untrained staff unaware of personal hygiene standards
The corporate management must understand that any overlooking
of food safety best practices can risk the health of the corporate
employees who could become susceptible to foodborne illness. If
there is an outbreak of food poisoning it could mean a number of
employees could report sick and all at the same time leading to loss
of many work hours.

11. Therefore the corporate Food Safety Supervisor must ensure
that there is
• regular testing of food and water
• inspection of kitchen and dining premises
• inspection of kitchen surfaces, equipment, cutting boards
• proper pest and insect control measures
• proper garbage disposal
Corporate canteens are established with the aim of saving time
and providing safe and nutritious food to employees. It is the
responsibility of the corporate management
• to ensure food has been safely and hygienically prepared
• Food is nutritious and healthy.
• If the canteen is run by the corporate then they must have a
license/ registration

12. If the Corporate is outsourcing the catering then the management
must ensure that the corporate canteen is run by a
• Licenced/registered FBO and a copy of the license must be kept
in the corporate office
• Hygiene and sanitary conditions in the canteen must be as per
Schedule 4 of the FSSA, 2006
• All guidelines pertaining to preparing, cooking, storing and
serving of food must be as per FSSAI guidelines so as to prevent
cross-contamination.
• Good hygiene practices as per FSSA must be followed in
adhering to personal hygiene as well as to the cleanliness and
sanitation of the kitchen, equipment, utensils, and crockery.
• Raw foods and ingredients must be procured only from
registered or licensed vendors.

13. HACCP
H = Hazard
A = Analysis
C = Critical
C = Control
P = Point

14. HACCP Definition
A systematic approach to the
identification, evaluation, and
control of food safety hazards.
Hazard Analysis: The process of
collecting
And evaluating information on hazards
associated with the food under
consideration to decide which are
significant and must be addressed in the
HACCP plan
Critical Control Point:
A step at which control can be applied and is
essential to preventor eliminate a food safety
hazard or reduce it to an acceptable level.

15. FOOD SAFETY
What is Food Safety?
Food Safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent food
borne illness. Food safety Food Safety
Why Food Safety In Corporate Canteen ?
Employees are the high risk group of foodborne illness .The
Hazard Analysis and Critical Control Point (HACCP) system is a
prevention-based food safety program implemented in school
foodservice operations

16. Benefits of HACCP
 The application of HACCP, as a preventive food safety
management system, in Corporate catering, could
primarily contribute to the production of safe food
and secondly to the avoidance of a significant high
amount of financial costs.
Benefits Cost
Firms avoided costs for faulty
products
- higher revenues
- efficiency gains
- prevention
- appraisal
Consumers - avoidance of food-borne
illness
- monitoring of compliance
to norms (e.g. by consumer
associations)
Public Bodies - savings on medical care
and social security
- enforcement costs

17. Other Benefits
 HACCP is seen always as a tool to reduce the
entrepreneurial risks caused by a demand that is
increasingly more concerned about food safety risks,
whether real or not.
 Costs-effectiveness.
 Improved the quality of production, using the same
amount of resources (labour and materials )
 Development of workers/employees skills
 Better circulation of information within the firm

18. Benefits
 Saves business money in the long run
 Avoids poisoning customers
 Food safety standards increase
 Ensures you are compliant with the law
 Food quality standards increase
 Organises your process to produce safe food
 Organises your staff promoting teamwork and efficiency
 Due diligence defence in court.

19. Contact Us
 We Will Happy To Help You
 Please Feel Free To Contact US at
Address
Office/Unit No. 18
On First Floor,
Padole Corner Building,
Dahipura-Untkhana, Nagpur-440009.
Email
prakash.jha@foodsafeservices.in , sfoodsafety@gmail.com
Phone Number
 +91 8669661133 , 8329455311, 9881190947
+91 712-275-5012
 Our website
 http://foodsafeservices.in

20. THANKYOU