IS 2491 : 2024 Food Hygiene - General Principles - Code of Practice
1 SCOPE
This standard covers the essential principles of food hygiene applicable throughout the food chain which includes production (including primary production), processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport of food to achieve the goal of ensuring that food is safe and suitable for human consumption.
2 REFERENCES
The standards listed in Annex A contain provisions, which, through references 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 edition of these standards.
| IS No. | Title |
| IS 10500 : 2012 | Drinking water - Specification (second revision) |
| IS 15000 : 2024 | Hazard analysis and critical control point (HACCP) - Requirements for any organization in the food chain (second revision) |
| IS 15930 | Requirements for good agricultural practices - IndiaGAP: |
| (Part 1) : 2011 | Crop base |
| (Part 3) : 2019 | Combinable crop base |
| (Part 4) : 2019 | Tea base |
| (Part 5) : 2017 | Coffee base |
| (Part 7) : 2018 | Poultry base |
| (Part 8) : 2017 | Cattle and sheep base |
| IS/ISO 22000 : 2018 | Food safety management systems - Requirements for any organization in the food chain (first revision) |
| IS/ISO 22005 : 2007 | Traceability in the feed and food chain - General principles and basic requirements for system design and implementation |