4 Times you Almost had your Food Business Shut down!

The Black Jeep stopped with a screech outside the gate. They opened the barrier and the 7 of them started walking towards the building. The security, sensing something is amiss, tried to call his owners inside. Just then, one of the 7 stopped him and his look was enough to step down from his security booth.

They entered the premises and halted the process. Most were clueless; some, however, knew exactly what the next few hours will be. They tried to make a run but were caught midway.

When inspected, the 7 FSSAI officials found that the spices were adulterated. Minute quantities, but adulteration was positively determined. Also, they were conducting their services even though their license was expired a month ago, and had not filed, either for renewal or for a fresh license.

Can such an episode happen with you?


Do you want such an episode to happen with you?


But what if we tell you, that there are 4 times you always brought that situation to your business?

Don’t believe us? Take a look at the 4 points and ask yourself if you have ever let these scenarios dawn upon your business –

1. If you have delayed in renewing your license, or have continued services in spite of expired license, you were non-compliant.


Were there times in your business, where you were lazy to get your license renewed or file an application for new license? If at this juncture, had a FSSAI official visited your premises and conducted a raid, you were bound to be trapped.

2. If you have not conducted Nutritional Labelling of your product, or have falsely claimed the presence/absence of particular ingredients on your product label, you were non-compliant.

Nutritional Labeling

According to Food Safety Standards Regulations, it is of utmost importance to mention the total ingredients and its exact quantity on the label. Moreover, it is mandatory to mention the ‘Best Before Date’ or Shelf Life, to be precise, on the label.

Only a validated label can communicate your product to the consumers, as well as the Food Safety Officials. Veg/N.Veg logo, FSSAI license no., etc are other important aspects that are essential.

3. If you have not conducted regular audits and Inspections, and/or have proper documentation in place, you have been non-compliant.


A well-processed Food Safety Management System (FSMS) comprises of all the schedules, plans and the solutions to the Hows of a Food Business. A key point in this would be to conduct regular audits and inspections, which are done by trained auditors from both the government and private bodies.

In this way, you will come across the loopholes which could land you in the nonĀ – compliance soup. Issues, like placing of meat and vegetables in the fridge, using separate boards and knives for chopping different food products, etc, are some small, yet pivotal aspects which should be taken care of.

A good internal audit can cater to this. Once you cover the loopholes, you are one step closer to complying with the amendments and the law.

4. If you have not provided or made necessary arrangements for your staff to be effectively trained, you have been non-compliant.


Training has always been necessary for any food business staff to ensure the quality of the product is sustained and safety while handling is maintained. However, there were two problems which had kept the food industry wondering –

– The training was not uniform
– It wasn’t mandated by the law

Things have now taken a turn for the better.

FSSAI has now initiated a new programme called Food Safety Training and Certification (FoSTaC). Under this programme, the participants, after successful completion of the entire training, may be eligible to become Food Safety Supervisors(FSSs).

It will soon be made mandatory by the FSSAI and hence, it is an absolute must for every food business to get their personnel trained as per the sector of the industry they belong to.

Also, an important point to note here is that there should be at least one FSS certified under the programme, associated with the concerned Food Business Operator (FBO).

How many of these situations have you been in? It is of utmost importance that businesses and companies that deal directly and indirectly with Food, have a set FSMS plan that has everything documented – testing details and reports, audit plan, loopholes, corrective solutions, etc are some of the aspects to be in the place.

In case you are wondering about the FoSTaC Training Programme, here is our website – www.foodsafetysupervisortraining.in for registering with the respective courses – Catering, Bakery, Basic and Advance Manufacturing.

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