IS 17453 : 2020 Food Safety and Hygiene-Code of Practice for Food Businesses during Epidemic/Pandemic Situations with Specific Reference to COVID-19
New Standard from Last Update.
1 SCOPE
1.1 This standard covers the essential food safety, respiratory hygiene, personnel hygiene and social distancing practices that should be followed by any food business operator during COVID-19 pandemic. These guidelines are in addition to the Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and good hygiene practices outlined in general principles of food hygiene as outlined in IS 2491 to achieve the goal of ensuring that food is safe and suitable for human consumption and the operation of the food businesses does not facilitate transmission/spread of COVID-19 pandemic
1.2 This standard may also serve as a guidance document for a food business operator during other epidemics/ pandemics with similar mode of transmission as COVID-19.
2 REFERENCES
The following standards listed below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:
2491 : 2013 Food hygiene — General principles — Code of practice (third revision)
15000 : 2013 Hazard analysis and critical control point (HACCP) — Requirements for any organization in the food chain (first revision)
IS/ISO 22000 : 2018 Food safety management systems — Requirements for any organization in the food chain (first revision)