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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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