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.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 5059 (1969): Code for Hygienic Conditions for LargeScale Biscuit Manufacturing Units and Bakery Units [FAD 15:Food Hygiene, Safety Management and Other Systems]

IS : 5059 -1969

Indian StandardCODE FOR HYGIENIC CONDITIONS FOR

LARGE SCALE BISCUIT MANUFACTURINGUNITS AND BAKERY UNITS

( Second Reprint JANUARY 19~}O )

UDC 664.66.05:614.3

@ Copyri,ht 1969

BUREAU OF INDIAN STANDARDSMANAK BHAVAN t 9 BAHADUR SliA11 ZAFAR MARG

NEW DELHI 110002

Or 3 lu",1969

Indian StandardCODE POR HYGIBNIC CONDITIONS FOR'

LA'RGB SCALB BISCUIT MANUFACTURINGUNITS AND BAK.ERY UNITS

Food H)'Iiene, Samplin. and AnaJyail Sectional Cbmmittee, AFDC S6

a.n.. ."..,.,MAI-o.. M. S. Bo•••AI Directorate A.... Armed rOfCel Medical ServiceI,

New Delhi~I

AGBlOVI4'Va&,. MuaBID. AD- Dlrectarate or Market.. ~ IDIpIlCtion (Miailtry 01.,... tro TIUI GoVOlCKsn o. Food, Apiculture. C'.ommuDity Developmeat •I.DI. Co-operation), NAIPUI'

SOl08 M.uBI'I1fG OI'l'lOJlBfraVl'l' PaoD17O'1'l1)

SUI v.'U~l. lnatitute orAp-icultural R.-.reb StatiitiCI, New DelhiS••I K. S. KRI...AN ( .41...,. )

DB K. IAGOSI CeDtral Committee for Food Standarda (MiDlatry 01Health, 'amily PlaDnq & Urban Development)

SR_I D. s. a.ADSA ( AI...,. )DB G. C. DAI Corporation of CalcuttaDB P. K. DoftA All India lna&itute of Public Health, Calcutta~BHtiL'1'B 01'1'108. Municipal Corporation of Ort-ater Bombay

MUNICIPAL AxALYIT (A"""'" )DB P. K. KYMAL Ministry of Food, Agriculture, Community Devel0p-

ment ~ Co-opel'ationDB S. S. PIIA'1'AK (AI""'",,)

Da H. LuJlIXABAYAlf. National Dairy Rete.reh lutitute, KamalSRJU SUXUMA. D. ( AlIma.")

SRBI F. G. T. MB••" Directorate or Supr It Vaaupati (Miniftry of Food.Apiculture, Coolmunity Development It C0-operation)

Central Food Laborat~t CalcuttaPublic Analy.t to the GOvernment or Ma4ruQJ.tarter Muter Gen.-a1'. Braacb, ArmyHeadquarten

'I s.N. MITRA~",K.NABAYANA'WAKYCOL R.. R. RAO

LT..cOL H. R. VABAbARA­JA.N ( AI"",." )

DB T. N. a.IIAORAltDBA RAo Central Pood TechDoIoIical a...... Institute( aSIR ), M)'IOre

SRKI c. T. DW4lUtA."~R ( Allmuall)SUIOB COIIKUCIAL OJIIJOO ChietCaterinl0flieer, Northern Railway

( CA.TBRllfO )DR B. D. SHARIIA Health -Department. Municipal Corporation of Delhi

DR A. G. A.Jw••1 ( AI,,,,,.,, )(~dMJMII2)

u

BURBAU OF INDI'A·N STANDARDSMANAK DHAVAN, 9 BAliADUR SHAH ZAFAR MAR.G

NEW DELHI 110002

1I1~.I_

(c.;...It-"" 1)

M,.",Da B. N. S••o.Da Il. S. SaIYAftA'f'AD. P. K. VUAYAaAGII4.U

DaN. A. N.1lAo (,41",.,,)SDI P.C. VmDalll.u BJUaWA.,

Deputy Director ( Api • Food)

SIm,.,SHU S. It. StTD

Alliatant Director (Api Ie rood) J lSI

H)'Iienic (Jodes Subcommittee, AFDC 36: 5

e:.",.",

MA.J-GU M. S. BoPABA.I

M,.",DB K. BA0081

DIRECTOR (H.ALTII )HULTS OI'ftOJl&HtcA.LTH O.J'ICDDRH. LAX1I1.dAYA.A.DB N. MAZt1I1DAB

8••IOB MABK1ITIJra Opnczlll 'RUtT PRoDurra)

DUUTY SI.a~IOR MAR~":TI~CJOl'rlo.it (FRUIT Pan.DUCT8) (AlIma.")

Directorate General Armed Porces Medical ServieNtNew Delhi

Central Committee (or Food Standard. (Ministryof Haith. Family PI.nninl It Urban Develop­ment)

Railway Board ( Ministry of Railway. )C«poratian or CalcuttaCorporation of MadruNational Dairy Research Institute, KarnalAU India IDititute of HYliene and Public HNhh,

CalcuttaDirecto'll te or Marketing It Inspection (Miniltry of

'000. Agriculture, Community Development ItCo-operation}, NalPut

2

AMENDMENT NO. 1 DECEMBER 1983TO

15:5059-1969 CODE FOR HYGIENIC CONDITIONSFOR LARGE SCALE BISCUIT MANUFACTURING UNITS

AND BAKERY lJNITS

!1!8!ll1$!l

(Page 6. alau•• 8.3) - Substitute the tollov1nstor the exi.tins clauae:

'8.3 All emplo7e.a .ball be lDoculated asalD.t typhoidaDd parat7Pbo14 A 41...... on their tlrat appo1nt.eDtaDd tbereatter. once in everY t1ft Tears. In caae otepidemic. all workers aball be inoculated. A recordsball be maintained.'

Addendum----(Page $. cZczwat. 4.10) - Add the tollovias DeW

clause atter ~.lO:

'~.ll Bakery product. returned fro- .-rket aball Dotbe recycled in the proce••iDI zone ot bakerr unit•• '

(AFDC 36)

Reprography Unit, DIS, New Delhi, India

AMENDMENT NO. 2 MAY 1993TO

IS 505' : 19" CODE FOR HYGIENIC CONDITIONSFOR LARGE SCALE BISCUIT MANUFACTURING

UNITS AND BAKERY UNITS

( First cover page, JNlges 1 Gnd3, Tille) - Substitute 'Code for hygieniccoadilio.. for biscuit manufacturing units and bakery units' for 'Code forbYaicaic conditions for large aealebiscuitmanufacturing unitllnd bakery units'.

(PII,e 6, clause,.z)- Add 'and sanitizing agents' after 'detergents'.

(FAD45)ReplOIrapby UBi., SIS,NewDelhi, India

Indian StandardCODS FOR HYGIENIC CONDITIONS FOR

LARGE SCALE BISCUIT MANUFACTURINGUNITS AND BAKERY UNITS

o. FOREWORD

0.1 This Indian StandArd was adopted by the Indian StandardJ InstitutionOft 25 April 1969, after the draft finalized by the Food Hygiene,Samplingand Analylia Sectional Committee had been approved by the Agriculturaland 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 onthe hygienIC standards of various industries that prepare and handle foods.Thil code hu been prepared keeping in view that unless the factory

Croducing the food is governed by a strict hygienic code in respect ofayout, plant and personnel, the quality of the food produced cannot be

considered al safe.

0.3 This code is an adjunct to 18:2491-1963·, and it covers requirementsspecific to the large scale biscuit manufacturing units and bakery unit••

G.t This code is subjett to the provisions in the Factories Act. 1948 andthe Prevention of Food Adulteration Act, 1954, and the Rules framedthereunderJ amended up to date.

0.5 The basic principl. of hygiene underlining the technical ad~ce in thiscode should be applied with appropriate modifications to all biscuit manu­facturing units and b-,ry units.

I. SCOPB

1.1 Thi, standard prescribes the hygienic conditions required rot establilh­iog and maintaining large scale biscuit manufacturing units end bakeryunits.

tCode for .nltary conditions for food Processinl unitt.

:3

11._·-..2. am2.1 A bilcuit maDufacturlna unit or • bak-r unit aball preferably belimated ill an epen, clean and healthful locality.

2.2 The around of the~.urroUD~ the factory buildinp lbou1clbe clean and preferably paved or turfed to lay the dUit.

S. IlUlLDING

3.1 .........-The building shall be ofa pmmanent nature and shall beof brick and lime pluter, cement, concrete or any other material whichensures cleanlinea••

U ConatructioD of the building shall be luch that it ,hall be rodentproof,flyproof and birdproof. The building and yard, with fittings and equip­ment should be kept free from breeding places of flies and other insects,by e1iminatiDI crack. and crevices, aa well as by routine and thoroughcleaniDi·

3.S Veadladoa'" LIth" - The unit shall be adequately lighted andventilated, keeping in mind the number of workers, their boun of workand nature of operation. Ventilation and lighting shall be also in accor­dance with the Factories Act, 1948, amended up to date.

3.~ noo.. -The floor shall be washable, with sufficient drainage facility,and it shall be impervious to water and not affected by weak acids,alkalie. or ateam.

3.5 Iateraal Wan - The internal wall shan be smooth; it should be tiledor cement plastered or made of any other impervious material, where washbasins/sinks are installed, the walls shall be tiled or made impervious towater up to a desired height (at least up to the height of the wash basina'sinks) from the floor to safeguard the \\'a11 from water seepage.

3.6 CeWa.8-The ceilings shall be kept clean.

S.7 MalDt....ce aDeI Repair_ - The building shall be maintained in aproper state of repair and cleanliness. Whenever required, it shall belime-washed, painted, disinfected or deodorized.

3.7.1 There shall be no cobwebs in any part of the unit.

3.8 Preparation and filling tables shalf be of wooden top. or covered withaluminium or stainless steel sheets or otherwise made impervious to wateras far as practicable. All surfaces coming into contact with the food shanbe free from pits, crevices and loose scale and shall be non-absorbent.

3.9 All internal joinery work should be of simple design for easy cleaningand for minimizing flour dust deposit. In all rcoma woodwork surroundingdoors, windows and other openings should be fixed tight to the internalwall surfaces so al to avoid open joints which may harbour pests.

4

&11 It-. -..... - The lton rooms for raw aDd packing material.mould De free &om clampne.1 and ahould be rodentproof.

&11Whenwei' ~Iible • ~te room for 'loring machinery, equipment,lpare partl, pesticld., etc, shall be provided in a location convenient tovarioUI preparation and processing areal.

&12 Properplaces 'hall be provided for storageof brooms.brushes, bucketsand other cleaning gear. .

4. I'AarORY AND PROCESSING HYGIENE

...1 Waste and rubbish shall be collected in covered receptacles and shallDot be allowed to lie about on the floor.

4.2 Adequate measures shall be taken to prevent growth of mould onequipment and internal structures of processil1g and storage rooms.

~2.1 Adequate steps shall be taken to prevent infestation of cockroachesand other household pests.

U When pesticides and/or disinfectants are used. care shall be exercisedto prevent contamination of equipment, raw materials and packinl(materials.

4.4 FJoors and drains shall be kept clean. In the processing room, drainsshall be provided with detachable covers.

4.5 Sinks and troughs used for washing ingredients and utensils shall not beused 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 productor raw materials are prepared or stored.

4.7 The factory effluents shall be disposed of in a hygienic manner andshan 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 areclean. The containers shall not be stacked in a manner which allows thecontamination 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 provid-ing facilities for inspection and cleaning. ,

5

5.3 Installation of pipes shall be luch as to facilitate _ay c1ean1ns andmaintenance.

6. EQ,tJlPMBNT AND CONTAINBR CLEANLINBII

&.1 All electrical connectionl, luch U lwitch boxel, control box.l, conduitcable. Ihall be installed in IUch a way as to facilitate proper c1eanin,.

6.2 All equipment coming into contact with raw materials or the productshall be kept clean. An ample supply of water, hOle, brulbel, detergentland other equipment necessary for the proper cleaning of machinery andequipment shall be available.

6.3 All processing systems shall be cleaned at the close of operation or atthe termination of the continuous operation period.

7. WATER

7.1 There shall be an adequate supply of water. The water shall be ofpotable quality.

7.2 The equipment shall be 10 installed and used that back siphonage ofliquid 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 keptcovered, examined regularly and cleaned out at least once every sixmonths.

8. EMPLOYEE HYGIENE

8.1 Every person employed in the factt>ry shall be medically examined be­fore employment. Periodical medical examination of the employees shallbe 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 themedical officer, cases of vomitting, diarrhoea, typhoid, dysentery or anyother notifiable disease occurring in their own homes and families.

8.2 Employees shall keep their fiDs« nails ahort and clean and wash theirhands with soap or detergent before commencing work and after eachabsence, specially after using sanitary conveniences. Towels used fordrving hands should be clean,

8.3 :\11 employees shall be inoculated and vaccinated against the entericgroups 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 bekept,

6

let No wO}'ker .ball be allowed to work without proper clothing.

1.5 Employees ahall be provided with clean uniform or aprons or bothand clean walhable caps, where necessary.

1.5.1 The uniforms lhan be not worn outside the plant but put on jUltbefore atarting the work and changed when leaving.

L6 Eating, _ritting, nose cleaning or the use of tobacco in any form orchewing bete leaves shall be prohibited within the manufacturing, packingand .torage area of the unit. Notice to this effect shall be prominentlydisplayed.

1.7 Sufficient and suitable sanitary conveniences shall be provided, main­tained and kept clean in every factory. The conveniences shall beproperly 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 atthe factory.

9. CLEANING CHART

9.1 A routine cleaning chart should be drawn up and implemented. Itmay be on the lines of Appendix A.

APPENDIX A(ClaUSe 9.1 )

ROUTINE CLEANING CHART FOR PREMISES

E~UIPMENTOR·AREA

Drains

Open drainagechannels

Dust bins

ROUTINE TO FOLLOW

Remove grease and clean

Remove an) surface grit and scrubgrids and channels with hot watercontaining detergent \\ ith a su-rili­zer

Wash out and invert to dry

7

FRE~tJENCY OFCLEANIl\;C

Frequently androgulary

-do-

-do-

Sweep and/or vacuum clean Frequently andregulary

Wash down with hot water contain- Dallyiog detergent

Wah with bot water containing deter- At least oncegent, rinse and dry. If the utenli11 a day, moresupply vessels and mealurel, are used frequently iffor meat, cream, imitation cream or the processegg, the hot water should contain requiresdetergent with a sterilizer

Brush and clean outside surfaces of When cleaningducts and metal fitments the walls

Sttw,s:

i) Walls andshelves

ii) FJoon

iii) Utensil.,supplyvessell, andmeasurel

Ventilationducts and fans

RoUTINB TO FOLLOW

Sweep and/or clean At leut once •week

Brining tanks

Storage tanks Drain tank, wash interior with hot At least once( not comple- water containing detergent. Rinse -every sixtely sealed) thoroughly and run off. When months

refilling, first run off sufficient waterto dispose of any residues

Scrape, scrub and wash with hot Before refillingwater containing detergent. Rinsethoroughly

Blocking, form- Dismantle, degrease and clean thoro- Frequently anding and stamp- ughly regularlying machines

Homogenisers Dismantle, wash working parts in warm At the close ofwater and detergent. Rinse with every workingsterilieer, rinse with clean water, periodreassemble

Cooking utensils Clean thoroughly and scrub in water After everyat 45(Cor above, or immerse in warm period of usewater containing detergent withsterilizer. Scour, rinse and dry.

8

EQ,UlPllBJft' ORAHA

RoOTlNB TO FOLLOW FuQUSJfOY 0.,CLaArmto

Conveyor belt. Clean off dropped material

Clean stlrface of rollers

Proving and Clean thoroughlybaking tins

Proving trolleys Wash with hot water containing deter­gent, rinse and dry

Dough and pas- Remove spillage and extruded foodtry mixers

Clean thoroughly and wash with warmwater containing detergent. Rinsewith cold water and dry

Flavours, essen- Clean the outside of containersces and colourcontainers

Frequently andregularly dur­ing use

At least once aday

Frequently andregularly

Frequently andregularly dur­ing use

Frequently andregularly dur­ing use

At the close ofevery workingperiod

Each time theyare used

Wooden trays

Knives andsimilar equip­ment

Pastryandtables

boards Remove all traces of flour or sugar Regularlyicing deposit. Immerse boards in boiling

water and scrub, or scrub with warmwater containing detergent withsterilizer

Wash in water at 45°C or above or After usein warm water containing detergentwith sterilizer. Rinse and dry

Scrub with the grain in warm water Frequently andcontaining detergent. Rinse and regularlydry

Wiping matori- Keep in suitable chemical sterilizer Change severalals and cloths between uses and boil after changing times a day

9

BUREAU OF INDIAN STANDARDS

5 36 273 31 77

2 51 71

62435

231083

{6 34 716 98 32

{21 68 7621 82 92

6 23 05f6 21 04\6 21 17

12 18433 16 41

{4 1 24 4241 26 1941 29 16

6 32 92 95

Southern: C. I. T. Campus, MADRAS 600113

tWestern : Manakalaya, E9 MIDC, Marol, Andheri ( East).BOMBAY 400093

Branch Offices:'Pushpak', Nurmohamed Shaikh Marg, Khanpur. ( 2 63 48

AHMADABAD 380001 1 2 63 49tPeenya Industrial Area 18t Stage, Bangalore Tumkur Road ~ 38 49 55

BANGALORE 660058 l38 49 56Gangotrt Complex, 5th Floor. Bhadbhada Road, T. T. Nagar, 6 67 16

BHOPAL 462003Plot No. 82/83, Lewis Road, BHUBANESHWAR 75100263/6. Ward No 29, R.G. Barua Road, 6th Byelane,

GUWAHATI 7810035-8-56C L. N. Gupta Marg ( Nampallv Station Road ),

HYDERABAD 500001

R1 4 Yudhister Marg, C Scheme, JAIPUR 302005

11 7/418 B Sarvodaya Nagar, KANPUR 208005

Patliputra Industrial Estate, PATNA 800013T.C. No. 14/1421. University P.O.. Palayam

TRIVANDRUM 695035Inspection Offices ( With Sale Point ):Pushpanja\i, First Floor, 205-A West High Court Road,

Shankar Nagar Square, NAGPUR 440010Institution of Enginesrs ( India ) Buildin~, 1332 Shivaji Nagar,

PUNE "411005

HeBdquaners:

Manak Shavan, 9 Bahadur Shah Zafar Marg, NEW DELHI 110002Telephones: 331 01 31. 331 13 75 Telegrams: Manaksanstha

( Common to all Offices)Telephone

{331 01 31l331 13 75

36 24 99

Regional Offices:Central . Manak Bhavan, 9 Bahadur Shah Zatar Marg,

NEW DELHI 110002-Eastern : 1/14 C. I. T. Scheme VII M, V. I. P. Road,

Maniktola, CALCUTTA 700054Northern : SeQ 445-446, Sector 35-C,

CHANDIGARH 160036

.Sal•• Offic. In Calcutt. i. at 5 Chowringh•• Approach, P. O. Prtncep 27 88 00Stre.t. Calcutta 700072

tSal.. Office in Bombay i. at Novelty Chambers. Grent Roed, 89 66 28Bombay 400007

tSalel Office in Bangalore il 8t unity Building, Narasimharaja Square. 22 36 71Bangalore 560002

Reprography Unit, 8IS, New Delhi, India