Preview Food Service Training Certificate

Creation of FSMS division

Provision:

Section 3(1)(s) Adoption of Good Manufacturing Practices (GMP), Good Hygienic

Practices (GHP), Hazard Analysis and Critical Control Point (HACCP) and such other practices

as may be specified by regulation, for the food business.

Schedule 4 of FSS (Licensing & Registration of Food Businesses)

Regulations 2011 prescribes GMP & GHP requirements for various food sectors

Part I For petty FBOs including manufacturer/handler & street food vendors

Part II For all FBOs

Part III For FBOs engaged in manufacturing/processing, storing and selling of milk and milk products

Part IV For FBOs engaged in manufacturing/processing, storing and selling of meat and meat products

Part V For catering/food services establishment

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