FOOD SAFETY & HYGIENE POLICY
STREET FOOD OPERATOR
STREET FOOD OPERATOR
Website: https://tapriwalibhurji.odoo.com/
Company / Store Name: ________________________________
Registered Address: ___________________________________________
Business / Operating Address: __________________________________
GSTIN: ________________________________
FSSAI Licence / Registration No.: ______________________________
Udyam MSME No.: ________________________________
CIN / LLPIN / Proprietorship Registration, if applicable: ________________________________
Customer Support Email: ________________________________
Customer Support Phone: ________________________________
Effective Date: ________________________________
Grievance Officer / Contact: ________________________________
Store-owner completion notice: The fields above are intentionally blank and must be completed by the actual
store owner/operator before publication. The owner/operator is responsible for entering accurate legal, tax,
food-safety, contact and registration information and for obtaining professional legal/tax advice where required.
These templates are not a substitute for advice from an advocate, CA, CS, FSSAI professional or other qualified
adviser.
1. Commitment
The store operator is committed to preparing and serving food in accordance with applicable food-safety
requirements and maintaining appropriate hygiene controls for staff, premises, utensils, ingredients,
storage, preparation, packaging and delivery.
2. FSSAI registration/licensing
The operator must maintain the appropriate FSSAI registration/licence for the actual food business
activity and display required details. FSSAI states that food businesses require licensing/registration and
that petty food operators such as hawkers, itinerant vendors and temporary stall holders may fall within
registration provisions subject to applicable thresholds.
3. Personal hygiene
• Food handlers should maintain clean hands, clothing and personal hygiene.
• Ill food handlers should not handle food where illness presents a food-safety risk.
• Hair/beard restraints and suitable protective practices should be used where appropriate.
• Handwashing and sanitation procedures should be maintained at relevant stages.
4. Ingredients and storage
• Use ingredients from suitable sources and monitor quality and expiry/use-by information.
• Separate raw and ready-to-eat food as appropriate.
• Maintain suitable temperature control for perishable food.
• Protect ingredients and prepared food from dust, pests, chemicals and contamination.
5. Cooking and preparation
Food should be prepared using hygienic equipment and appropriate cooking practices.
Cross-contamination should be controlled, especially for raw eggs, dairy, meat or other higher-risk
ingredients where applicable.
6. Packaging and delivery
Food packaging should be suitable for the food and intended use. Orders should be protected during
transport and handled so that contamination and avoidable temperature abuse are minimised.
7. Allergen information
Where ingredients or known allergens are relevant, the operator should provide appropriate information
through the menu, packaging or customer support and maintain procedures to respond to allergy
questions.
8. Cleaning and pest control
Food-contact surfaces, utensils, storage areas and preparation equipment should be cleaned and
sanitised appropriately. Waste should be removed safely and pest-control measures maintained.
9. Records and traceability
Where applicable, maintain supplier, ingredient, batch, cleaning, temperature, training, complaint and
incident records appropriate to the scale and type of food operation.
10. Incident management
Food-safety complaints should be documented, investigated and escalated as appropriate. The operator
should cooperate with competent authorities and follow applicable recall/withdrawal procedures if
required.
11. Street-vending/local requirements
The operator must separately comply with applicable municipal permissions, street-vending rules, local
health requirements, fire/safety rules, waste-management requirements and location-specific
permissions.
Legal/compliance note: FSSAI’s current guidance identifies Schedule 4 hygiene requirements for petty food
operators and street-food vendors, and FSSAI’s e-commerce guidance places compliance responsibilities on food
businesses selling through digital channels.