MILK & MILK PRODUCT PROCESSING
Date FBO Name
Food Safety FBO's representative
Officer
FBO License No. Address
Indicate the following – Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA)
S. No. Audit Question Scoring
1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
2
Design of food premises provide adequate working space; permit maintenance, cleaning & prevent entry
2
of dirt, dust & pests.
2
3 The internal structure & fittings are made of non-toxic and impermeable material.
2
4 Walls, ceilings & doors are free from flaking paint or plaster, condensation & shedding particles.
2
5 Floors are non-slippery & sloped appropriately.
2
6 Windows are kept closed & fitted with insect proof screen when opening to an external environment.
2
7 Doors are close fitted at all ends to avoid entry of pests.
Equipment and containers are made of non-toxic, impervious, non- corrosive material which is easy to 2
8
clean & disinfect (preferably SS 316 for equipment& SS 304 for tanks/tankers).
2
9 Premise has sufficient lighting.
2
10 Adequate ventilation is provided within the premises.
2
11 An adequate storage facility for food, packaging materials, chemicals, personnel items etc is available.
2
Personnel hygiene facilities are available. (Adequate number of hand washing facilities, toilets, change
12
rooms, rest & refreshment room etc).
4
Potable water (meeting standards of IS:10500) is used as product ingredient or in contact with food or food
13*
contact surface. Tested for quality semi annually. Check for records.
Raw Milk Reception Dock (RMRD) facility is sufficiently raised with sides & top to prevent contamination 2
14
while unloading of raw material.
2
15 Separate processing facilities available for heat treated milk & milk products to avoid cross contamination.
2
16 Food material is tested either through internal laboratory or through an accredited lab. Check for records.
II Control of operation
Incoming material is procured as per internally laid down specification & from approved vendors. Check for 2
17
records (like specifications, name and address of the supplier, batch no., quantity procured etc).
2
18 Milk & other raw material are inspected at the time of receiving for food safety hazards.
2
19 Raw milk received through bulk chilling centres, the temperature of milk is maintained at 5°C or lower.
Raw milk when brought to dairy plant by farmers, should reach the plant within 4 hours from milking & is 2
20
cooled to 5°C or lower as quickly as possible.
Incoming material, semi or final products are stored according to their temperature and humidity 2
21
requirement, in a hygienic environment. FIFO & FEFO is practised.
MILK & MILK PRODUCT PROCESSING
Milk is brought to the collection centre within 4 hours and immediately chilled to a temperature of 4°C or 2
22
lower.
Pasteurization temperature & holding time (Ideally 72°C for 15 seconds for HTST) are properly maintained. 2
23
( Batch pasteurization (63°C for 30 minutes, UHT (135°C for 1-2 sec))
2
24 Post pasteurisation process, milk is cooled immediately to a temperature of 4°C or lower.
Requisite time and temperature is being achieved, maintained, monitored & recorded while 2
25*
manufacturing/processing.
2
26 Packing or filling of heat treated milk and milk products are carried out hygienically.
2
27 Packaging materials is food grade & in sound condition.
2
28 Cleaning chemicals & other hazardous substance are clearly identified & stored separately from food.
4
29 Transporting vehicle for food use are kept clean and maintained in good repair.
2
30 Transporting vehicles for carrying milk are capable of meeting requisite temperature (where applicable).
Recalled products are held under supervision & are destroyed or reprocessed/reworked in a manner to 2
31
ensure their safety. Check for records.
III Maintenance & sanitation
Cleaning of equipment (preferably CIP), food premises is done as per cleaning schedule & cleaning 2
32
programme. Proper arrangements available for cleaning, sanitizing of road milk tankers, cans etc.
Preventive maintenance of equipment and machinery is carried out regularly as per the instructions of the 2
33
manufacturer.
Measuring & monitoring devices are calibrated periodically. 2
34
Pest control program is available & pest control activities are carried out by trained and experienced 4
35*
personnel. Check for records.
2
36 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.)
2
37 Drains are designed to meet expected flow loads and equipped with traps to capture contaminants.
2
38 Food waste and other refuse are removed periodically from food handling areas to avoid accumulation.
2
39 Effluent Treatment Plant (ETP) is in place.
Disposal of sewage and effluents is done in conformity with standards laid down under Environment 2
40
Protection Act, 1986.
IV Personal Hygiene
Annual medical examination & inoculation of food handlers against the enteric group of diseases as per 2
41
recommended schedule of the vaccine is done. Check for records.
No person suffering from a disease or illness or with open wounds or burns is involved in handling of food 2
42
or materials which come in contact with food.
4
Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof bandage etc) and
43*
personal behaviour (hand washing, no loose jewellery, no smoking, no spitting etc).
2
46 Food handlers are equipped with suitable aprons, gloves, headgear, shoe cover etc; wherever necessary.
V Training & records keeping
MILK & MILK PRODUCT PROCESSING
2
47 Internal / External audit of the system is done periodically. Check for records.
2
48 Food Business has an effective consumer complaints redressal mechanism.
Food handlers have the necessary knowledge and skills & trained to handle food safely. Check for training 2
49
records.
Appropriate documentation & records are available and retained for a period of one year or the shelf-life of 4
50*
the product, whichever is more.
Total points ....../110
Asterisk mark (*) questions may significantly impact food safety & therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to Non-compliance.
Grading –
+
A 100 - 110 Compliance – Exemplar
A 88 - 99 Compliance – Satisfactory
B 55 - 87 Needs Improvement
No grade <55 Non Compliance
