Disclosure To Promote The Right To Information
Disclosure To Promote The Right To Information
Disclosure To Promote The Right To Information
Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
1 +, 1 +
01 ' 5
Jawaharlal Nehru
! $ ' +-
Satyanarayan Gangaram Pitroda
! > 0 B
BharthariNtiatakam
IS : 5059 -1969
Indian Standard
CODE FOR HYGIENIC CONDITIONS FOR
LARGE SCALE BISCUIT MANUFACTURING
UNITS AND BAKERY UNITS
( Second Reprint JANUARY
UDC
19~}O
664.66.05:614.3
@ Copyri,ht 1969
BUREAU
OF
INDIAN
STANDARDS
Or 3
lu",1969
Indian Standard
CODE POR HYGIBNIC CONDITIONS FOR'
LA'RGB SCALB BISCUIT MANUFACTURING
UNITS AND BAK.ERY UNITS
Food H)'Iiene, Samplin. and AnaJyail Sectional Cbmmittee, AFDC S6
a.n..
."..,.,
Directorate A.... Armed
MAI-o. . M. S. BoAI
New Delhi
~I
AGBlOVI4'Va&,.
.,. . . tro
I.DI.
fraVl'l'
v.'U~l.
PaoD17O'1'l1)
or
SUI
lnatitute Ap-icultural R.-.reb StatiitiCI, New Delhi
SI K. S. KRI...AN ( .41...,. )
DB K. IAGOSI
CeDtral Committee for Food Standarda (MiDlatry 01
Health, 'amily PlaDnq & Urban Development)
SR_I D. s. a.ADSA ( AI...,. )
DB G. C. DAI
Corporation of Calcutta
DB P. K. DoftA
All India lna&itute of Public Health, Calcutta
~ B HtiL'1'B 01'1'108.
Municipal Corporation of Ort-ater Bombay
MUNICIPAL AxALYIT
DB P. K. KYMAL
(A"""'" )
DB S. S. PIIA'1'AK (AI""'",,)
Da H. LuJlIXABAYAlf.
SRJU SUXUMA.
SRBI
F. G. T.
D. (
MB "
s.
'I
N. MITRA
~",K.NABAYANA'WAKY
COL R.. R. RAO
LT..cOL H. R. VABAbARAJA.N ( AI"",." )
DB T. N. a.IIAORAltDBA RAo
operation)
Central Food Laborat~t Calcutta
Public Analy.t to the GOvernment or Ma4ru
QJ.tarter Muter Gen.-a1'. Braacb, Army Headquarten
Central
Pood
TechDoIoIical
a......
Institute
( aSIR ), M)'IOre
c.
SRKI
T. DW4lUtA."~R ( Allmuall)
SUIOB COIIKUCIAL OJIIJOO ChietCaterinl0flieer, Northern Railway
( CA.TBRllfO )
DR B. D. SHARIIA
Health -Department. Municipal Corporation
DR A. G. A.Jw1 ( AI,,,,,.,, )
of Delhi
(~dMJMII2)
BURBAU
OF
INDI'AN
STANDARDS
1I1~.I_
( c.;... It-"" 1 )
o.
M,.",
Da B. N. S
Da Il. S. SaIYAftA'f'A
D. P. K. VUAYAaAGII4.U
DaN. A. N.1lAo (,41",.,,)
SDI P.C. Vm
Dalll.u BJUaWA.,
Deputy Director ( Api Food)
SIm,.,
S. It. StTD
Alliatant Director (Api Ie rood) J lSI
SHU
M. S. BoPABA.I
M,.",
DB K. BA0081
DIRECTOR (H.ALTII )
HULTS OI'ftOJl&
HtcA.LTH O.J'ICD
DR H. LAX1I1.dAYA.A.
DB N. MAZt1I1DAB
8IOB
MABK1ITIJra
l 'RUtT PRoDurra)
Calcutta
Opnczll
or
Directo'll te
Addendum
---(Page $. cZczwat. 4.10) - Add the tollovias
clause atter
DeW
~.lO:
(AFDC 36)
,.z)-
(FAD45)
ReplOIrapby UBi., SIS, New Delhi, India
Indian Standard
CODS FOR HYGIENIC CONDITIONS FOR
LARGE SCALE BISCUIT MANUFACTURING
UNITS AND BAKERY UNITS
o.
FOREWORD
0.1 This Indian StandArd was adopted by the Indian StandardJ Institution
Oft 25 April 1969, after the draft finalized by the Food Hygiene, Sampling
and Analylia Sectional Committee had been approved by the Agricultural
and Food Products Division Council.
1.2 Conlumers do Dot have the available knowledge or means of determining the byJienic quality of the food they purchase. For thi., they rely on
the hygienIC standards of various industries that prepare and handle foods.
Thil code hu been prepared keeping in view that unless the factory
roducing the food is governed by a strict hygienic code in respect of
ayout, plant and personnel, the quality of the food produced cannot be
considered al safe.
G.t This code is subjett to the provisions in the Factories Act. 1948 and
the Prevention of Food Adulteration Act, 1954, and the Rules framed
thereunderJ amended up to date.
0.5 The basic principl. of hygiene underlining the technical ad~ce in this
code should be applied with appropriate modifications to all biscuit manufacturing units and b-,ry units.
I. SCOPB
rot establilh-
:3
end bakery
11._-..
2. am
2.1 A bilcuit maDufacturlna unit or bak-r unit aball preferably be
limated ill an epen, clean and healthful locality.
2.2 The around of the ~ .urroUD~ the factory buildinp lbou1cl
be clean and preferably paved or turfed to lay the dUit.
S. IlUlLDING
3.1 .........-The building shall be ofa pmmanent nature and shall be
of brick and lime pluter, cement, concrete or any other material which
ensures cleanlinea
&11 It-. -..... - The lton rooms for raw aDd packing material.
mould De free &om clampne.1 and ahould be rodentproof.
materials.
4.4 FJoors and drains shall be kept clean.
shall be provided with detachable covers.
4.5 Sinks and troughs used for washing ingredients and utensils shall not be
used for washing of hands.
4.6 No lavatory, sink, cesspool, or garbage shan be so situated or maintained that odours or fumes therefrom pervade any room where the product
or raw materials are prepared or stored.
4.7 The factory effluents shall be disposed of in a hygienic manner and
shan not be let off on road on adjacent fields.
4.8 Window glass and light fittings shall be generally kept clean.
4.9 Coataiaer Cleaalia... -It shall be ensured that the containers are
clean. The containers shall not be stacked in a manner which allows the
contamination of the product.
4.10 Domestic animals shall not be allowed in any part of the unit.
5. INSTALLAnON or EQ,UIPMENT
5.1 All equipment shall be installed on a foundation of durable,
ca!-iil~
cleanable material.
5.2 Equipment shall he placed away from tlu- walls with a view to providing facilities for inspection and cleaning.
&.1 All electrical connectionl, luch U lwitch boxel, control box.l, conduit
cable. Ihall be installed in IUch a way as to facilitate proper c1eanin,.
6.2 All equipment coming into contact with raw materials or the product
shall be kept clean. An ample supply of water, hOle, brulbel, detergentl
and other equipment necessary for the proper cleaning of machinery and
equipment shall be available.
7. WATER
7.1 There shall be an adequate supply of water.
potable quality.
7.2 The equipment shall be 10 installed and used that back siphonage of
liquid into the potable water lines is precluded.
7.3 Hot or cold water in ample supply shall be provided for plant cleanup needs where necessary.
7.4 The storage tanks for water should, unless completely sealed, be kept
covered, examined regularly and cleaned out at least once every six
months.
8. EMPLOYEE HYGIENE
8.1 Every person employed in the factt>ry shall be medically examined before employment. Periodical medical examination of the employees shall
be subsequently carried out to ensure that they are free from contagious,
communicable diseases.
8.1.1 It shall be impressed on all employees that they should notify the
medical officer, cases of vomitting, diarrhoea, typhoid, dysentery or any
other notifiable disease occurring in their own homes and families.
8.2 Employees shall keep their fiDs nails ahort and clean and wash their
hands with soap or detergent before commencing work and after each
absence, specially after using sanitary conveniences. Towels used for
drving hands should be clean,
8.3 :\11 employees shall be inoculated and vaccinated against the enteric
groups of diseases once a year and against smallpox once in two yean.
In case of an epidemic all workers shall be inoculated. A record shall be
kept,
6
1.7 Sufficient and suitable sanitary conveniences shall be provided, maintained and kept clean in every factory. The conveniences shall be
properly lighted. Separate conveniences shall be provided for each sex.
No convenience shall open directly into any work room in the factory.
8.8 Sufficient wash basin. with adequate provision of soap and towels,
latrines and urinals in the prescribed manner should be provided, conveniently situated and accessible to workers at all rimes while they are at
the factory.
9. CLEANING CHART
9.1 A routine cleaning chart should be drawn up and implemented.
may be on the lines of Appendix A.
It
APPENDIX A
(ClaUSe 9.1 )
ROUTINE CLEANING CHART FOR PREMISES
E~UIPMENT OR
AREA
ROUTINE TO FOLLOW
FRE~tJENCY OF
CLEANIl\;C
Drains
Open drainage
channels
-do-
Dust bins
-do-
to
dry
Frequently and
rogulary
RoUTINB TO FOLLOW
Sttw,s:
i) Walls and
shelves
ii) FJoon
At leut once
week
Frequently and
regulary
Wash down with hot water contain- Dally
iog detergent
iii) Utensil.,
supply
vessell, and
measurel
Ventilation
ducts and fans
Storage
tanks
( not completely sealed)
Brining tanks
once
six
Before refilling
Frequently and
regularly
EQ,UlPllBJft' OR
RoOTlNB TO FOLLOW
Conveyor belt.
FuQUSJfOY 0.,
CLaArmto
AHA
Clean off dropped material
Frequently and
regularly during use
At least once a
day
Proving
and
baking tins
Clean thoroughly
Proving trolleys
regularly
Frequently and
regularly during use
boards
icing
Knives
and
similar equipment
After use
Wooden trays
Frequently and
regularly
BUREAU
OF
INDIAN
STANDARDS
HeBdquaners:
Manak Shavan, 9 Bahadur Shah Zafar Marg, NEW DELHI 110002
Telephones: 331 01 31. 331 13 75
Telegrams: Manaksanstha
( Common to all Offices)
Telephone
Regional Offices:
Central . Manak Bhavan, 9 Bahadur Shah Zatar Marg,
{331 01 31
NEW DELHI 110002
l331 13 75
36 24 99
-Eastern : 1/14 C. I. T. Scheme VII M, V. I. P. Road,
Maniktola, CALCUTTA 700054
2 1843
Northern : SeQ 445-446, Sector 35-C,
CHANDIGARH 160036
3 16 41
4 1 24 42
{ 41 26 19
41 29 16
AHMADABAD 380001
1 2 63
49