Ultimate guide of hygiene and sanitation practices for food retailers

Whether you’re running a retail shop, a grocery store, a food counter, or distributing food products, following proper hygiene and safety measures is not just important—it’s mandatory. Here’s a simplified guide to help all FBOs (Food Business Operators) maintain safe and hygienic food handling environments as per the norms.

1. Location Matters

Your food business should not be near garbage areas, open drains, or pollution sources. The shop or outlet must be clean, well-ventilated, and protected from dust, pests, and strong odours. It should not have direct access to residential buildings.

2. Shop Layout & Design

• Keep different types of food (veg/non-veg, raw/cooked, perishable/dry goods) in separate areas.
• Use smooth, washable, non-toxic materials for floors, walls, and ceilings.
• Install proper drainage and pest-proof screens on windows and doors.
• Ensure easy cleaning with tile walls and proper floor slope.

3. Equipment & Containers

• Use only food-grade, rust-free, smooth, and easy-to-clean tools and containers.
• Avoid chipped or broken items.
• Keep cleaning tools and chemicals away from food.
• Waste must be separated and disposed of properly.
• Check and calibrate equipment like weighing scales and fridge thermometers regularly.

4. Basic Facilities

• Water: Use clean, safe water for washing and cooking. Clean water tanks regularly.
• Waste Disposal: Dispose of food waste and damaged products safely and regularly.
• Toilets & Hygiene: Provide separate clean toilets for staff, along with handwashing stations (with soap and drying options). Put up clear hygiene instructions.
• Ventilation & Lighting: Make sure air flows away from food prep areas and lighting is adequate and covered to prevent breakage.

5. Operations Control

• Raw Materials: Always check quality before accepting. Keep proper records.
• Storage: Follow “FIFO” (First In First Out). Store food off the floor and away from walls.
• Cooking & Serving: Monitor temperatures while cooking and storing. Never refreeze thawed items.
• Packaging: Use food-safe, clean packaging materials stored safely.
• Transport: Use clean, food-only vehicles, preferably temperature-controlled for perishable items.

6. Supervision

Assign trained and skilled staff to supervise processes. Prepare Standard Operating Procedures (SOPs) for all steps like receiving goods, cooking, packing, and delivery.

7. Food Testing

Get food products tested regularly in government approved labs, especially if there’s a complaint.

8. Records & Audits

Keep daily records of sales, raw material usage, cleaning schedules, pest control, etc. Maintain these for at least one year or longer if the product’s shelf life demands it.

9. Cleanliness & Maintenance

• Follow a regular cleaning schedule.
• Keep cleaning materials clearly labelled and stored separately.
• Implement pest control with proper tools like traps and fly catchers. Store food in sealed containers, off the ground, and away from walls.

10. Personal Hygiene

• Don’t allow sick staff to handle food.
• Conduct yearly health checks and vaccinations.
• Staff should wear clean clothes, wash hands often, and avoid bad habits like scratching or eating in work areas.
• Visitors should wear protective clothing and follow hygiene protocols if they enter food areas.

11. Product Labels

All packaged foods must have clear labels with:

• Product name
• Ingredients
• Nutrition info
• Veg/Non-veg symbol
• Manufacturer’s details
• Quantity
• Batch number
• Manufacturing and expiry dates

12. Staff Training

Train your team regularly on hygiene, food safety, FIFO, and cleanliness. Review their understanding with spot checks or questions.

It’s the responsibility of every Food Business Operators to maintain these hygiene and safety standards to protect consumer health and avoid penalties. Following these practices not only ensures compliance with government regulations but also builds trust with your customers.