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What are the obligations for food processing unit?

When it comes to health of the consumer, food safety in food processing units (FPU) remains to be a major issue and therefore is directly regulated by the government. This is because a lot of any food product manufactured under unhygienic or unsanitary conditions can lead to food poisoning-related problems in a large population.
To ensure food safety, Food Processing Units must follow Food Safety Management System (FSMS). This system is based on the Hazard Analysis and Critical Control Point (HACCP) plan. The HACCP plan controls hazards actively in the complete chain from food production till its consumption.
Any food business operator (FBO) seeking license under FSS (Licensing and Registration of Food Businesses) Regulations 2011 should have a well-drafted FSMS plan, Good Manufacturing Practices (GMP) along with Good Hygiene Practices (GHP). These rules apply to FBO, petty food operators and street food vendors involved in manufacturing, processing, packaging, storage and distribution of milk, milk products, slaughter house, meat processing, etc. as well as catering.

They have laid down several obligations for food manufacturers and sellers that they have to follow such as:

Food processing units must take care of the following parameters to avoid spoilage of food:

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