{"id":22154,"date":"2020-12-17T12:05:21","date_gmt":"2020-12-17T06:35:21","guid":{"rendered":"https:\/\/corpbiz.io\/learning\/?p=22154"},"modified":"2020-12-17T12:15:20","modified_gmt":"2020-12-17T06:45:20","slug":"fssai-on-cleaning-of-fruit-and-vegetable-market-initiative","status":"publish","type":"post","link":"https:\/\/corpbiz.io\/learning\/fssai-on-cleaning-of-fruit-and-vegetable-market-initiative\/","title":{"rendered":"Guidelines by FSSAI on Cleaning of Fruit and Vegetable Market Initiative"},"content":{"rendered":"\n<p class=\"has-drop-cap\">The Food &amp; Standards Authority of India\n(FSSAI) has come up with a new initiative called &#8220;Clean Fresh Fruit and\nVegetable Market&#8221; ensuring the availability of good quality, safe and\nhygienic fruits and vegetables provided to consumers. <\/p>\n\n\n\n<p>It is to boost potential economic growth by\nupgrading an unorganised retail sector of fruit and vegetable since the organic\nand inorganic fruit &amp; vegetable market in India is presently in customer\ndemand. This initiative will integrate all local vendors with the organised\nretailers across the country.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Page Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/corpbiz.io\/learning\/fssai-on-cleaning-of-fruit-and-vegetable-market-initiative\/#FSSAI_Aims_to_Achieve_for_Fruit_and_Vegetable_Market\" >FSSAI Aims to Achieve for Fruit and Vegetable Market<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/corpbiz.io\/learning\/fssai-on-cleaning-of-fruit-and-vegetable-market-initiative\/#What_are_the_General_Requirements_fulfilled_by_the_Fruit_and_Vegetable_Business_Owner\" >What are the General Requirements fulfilled by the Fruit\nand Vegetable Business Owner?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/corpbiz.io\/learning\/fssai-on-cleaning-of-fruit-and-vegetable-market-initiative\/#Food_Safety_and_Hygiene_Requirement_for_Fruit_and_Vegetable_market\" >Food Safety and Hygiene Requirement for Fruit and\nVegetable market<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/corpbiz.io\/learning\/fssai-on-cleaning-of-fruit-and-vegetable-market-initiative\/#Standard_Operating_Procedure_for_the_Fruit_and_Vegetable_Initiative\" >Standard Operating Procedure for the Fruit and Vegetable\nInitiative<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/corpbiz.io\/learning\/fssai-on-cleaning-of-fruit-and-vegetable-market-initiative\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FSSAI_Aims_to_Achieve_for_Fruit_and_Vegetable_Market\"><\/span>FSSAI Aims to Achieve for Fruit and Vegetable Market<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/12\/FSSAI-Aims-to-Achieve-for-Fruit-and-Vegetable-Market.png\" alt=\"FSSAI Aims to Achieve for Fruit\" class=\"wp-image-22181\" width=\"492\" height=\"492\" srcset=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/12\/FSSAI-Aims-to-Achieve-for-Fruit-and-Vegetable-Market.png 1000w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/12\/FSSAI-Aims-to-Achieve-for-Fruit-and-Vegetable-Market-150x150.png 150w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/12\/FSSAI-Aims-to-Achieve-for-Fruit-and-Vegetable-Market-300x300.png 300w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/12\/FSSAI-Aims-to-Achieve-for-Fruit-and-Vegetable-Market-768x768.png 768w\" sizes=\"(max-width: 492px) 100vw, 492px\" \/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Retail Sector Categories for Fresh Produce<\/h3>\n\n\n\n<ul><li>Organised food supply such as Big\nBazaar, Nature&#8217;s Basket, and Reliance Fresh, etc.<\/li><li>The unorganised food supply\nsuch as Pavement vendors, pushcart vegetable seller, or Mandi.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_the_General_Requirements_fulfilled_by_the_Fruit_and_Vegetable_Business_Owner\"><\/span>What are the General Requirements fulfilled by the Fruit\nand Vegetable Business Owner?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul><li>The vendors of fruit and vegetable needed to be registered and licensed under Food Safety &amp; Standards (Licensing &amp; Registration of Food Business) Regulations 2011.<\/li><li><a href=\"https:\/\/corpbiz.io\/fssai-license\"><strong>FSSAI Registration<\/strong><\/a> provided by Food Safety Display Board (FSDB) with green colour code applicable to Fruit and Vegetable retail business must be displayed on the cart\/kiosk\/shop.<\/li><li>Recruitment of the food safety team for communication and liasoning related to clean fresh fruit and vegetable market.<\/li><li>Prohibition on sale of artificially ripened fruits by acetylene gas, commonly known as carbide gas.<\/li><li>The fruits can be artificially ripened by using ethylene gas obtained from any safe source only. The source of ethylene gas must not come in direct contact with the fruits.<\/li><li>Any stickers without any relevant information such as grade, price, bar-code, traceability, etc. must not be used directly on fruits and vegetables. In case if it they used, they must not have any adverse effect on health.<\/li><li>Usage of the functional barrier preventing stickers directly on fruits and vegetables. Few fruits have to be packed in a transparent thin film for their good quality.<\/li><li>All such fruits and vegetables sold in the market must be free from colouring matter, mineral oils or any other harmful chemicals.<\/li><li>Wax coating of fruits must be done only with beeswax (white and yellow) or shellac wax or carnauba wax at level not exceeding Good Manufacturing Practices.<\/li><li>Every package of the fresh fruit if coated with wax must carry the label &#8220;Coated with wax (with the given name of wax)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Food_Safety_and_Hygiene_Requirement_for_Fruit_and_Vegetable_market\"><\/span>Food Safety and Hygiene Requirement for Fruit and\nVegetable market<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are numerous things you must consider\nin order to understand the Food Safety and Hygiene Requirement for Fruit and\nVegetable market. Those are explained below:-<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Personal Hygiene<\/h3>\n\n\n\n<ul><li>Protective clothing and\nfootwear for all the vendors and food handlers.<\/li><li>Washing hands with soap water\nor detergent water before starting work and every time after using toilet.<\/li><li>Any cuts or wounds must be\ncovered properly, and sick vendors must not be allowed to handle fresh produce.<\/li><li>All staff or sub-contractors\nmust be aware of the hygiene and health principles before entering the premise\nor commencing work.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Location and Facilities<\/h3>\n\n\n\n<ul><li>The location of the market has\nto be away from environmental pollution and industrial area producing toxic\ngases.<\/li><li>The premises must be clean,\nadequately lighted and ventilated and have sufficient free space to allow easy\nmovement of persons and materials.<\/li><li>A designated area for the\nstoring packaging material, clothes, shoes, ripening agents, cleaning agents,\nwater, etc. must be maintained to avoid contact with food products.<\/li><li>Maintenance of the adequate\ndrainage facility.<\/li><li>Identification of designated\narea for loading and unloading of fruits and vegetables in the distribution\nvehicles.<\/li><li>Installing equipment like\ncooling chambers, moisture retention chambers, ripening chambers at these\nmarkets.<\/li><li>Covering open-air markets,\nvending shops\/stalls\/carts\/ with canopy, plastic or metal sheets, etc. in order\nto prevent vegetables and fruits from direct sunlight, that may result in\nmoisture loss.<\/li><li>There must be appropriate\ntoilets and hand washing facilities with clean water, soap. It must be kept\nclean and hygienic.<\/li><li>The entry of wild animals, pets\nmust be prevented by fencing, hedges, gates, etc.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cleaning and Sanitation<\/h3>\n\n\n\n<ul><li>Platforms or display units must\nbe of material as it does not affect the fruits and vegetables by metal\ncontaminants, chipping surfaces, paints, glass pieces, loose nails, etc.<\/li><li>Display units\/crates\/trays must\nbe cleaned and disinfected regularly, after use and after any spillages.<\/li><li>The equipment and cutting tools\n(boards, knives, etc.) that may come in contact with fruits and vegetables must\nbe free from rust and corrosion-resistant materials to keep it in clean and\ngood condition.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Handing of Fruits and Vegetables<\/h3>\n\n\n\n<ul><li>Careful handling, stacking of\nfruits and vegetables while putting it on displays to avoid bruising and\nproduct damage.<\/li><li>The organic fruits and\nvegetables must be displayed and stored in a manner that it can be\ndistinguishable from the non-organic ones.<\/li><li>Discarding any vegetable or\nfruit cut for display after use.<\/li><li>Regular rotation of vegetables\nand fruits for sale to follow the FIFO (FIFO-first in first out \u2013 use items\nfirst that have been bought first). <\/li><li>The vegetables and fruits which\nrequire some time for ripening can be sold upon ripening later.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Water Supply and Quality<\/h3>\n\n\n\n<ul><li>Only clean water must be used\nwherever it comes in direct contact with fruits and vegetables such as\nsprinkling washing, etc. <\/li><li>Analysis of quality of water\nafter every 6 months by third party laboratory.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pest Control<\/h3>\n\n\n\n<ul><li>Appropriate measures and\nregular pest control by the vendor to keep the premises pest-free to prevent\ncontamination of food.<\/li><li>Damaged vegetables and fruits\nmust be segregated and disposed of immediately.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Waste Disposal<\/h3>\n\n\n\n<ul><li>Fruits and vegetables waste\n(FVWs) must be taken care of properly<\/li><li>Other waste includes corrugated\nboxes, woods, metals, plastic crates, and other composite wastes must be\ndisposed of properly.<\/li><li>Provision for handling the\nwastes and installation of separate bins for wet and dry waste must be in place\nby every vendor.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Sources of Fruits and Vegetables Traceability<\/h3>\n\n\n\n<ul><li>Source of fruits and vegetables from the area\/fields having high levels of heavy metals in the soil may be discouraged.<\/li><li>All organic fruits and vegetable suppliers must have appropriate certification and comply with <strong>Food Safety Standards (Organic Foods) Regulations, 2017<\/strong><sup><a href=\"https:\/\/www.fssai.gov.in\/cms\/standards-organic-food.php\"><strong>[1]<\/strong><\/a><\/sup><strong>.<\/strong><\/li><li>An adequate number of racks, crates must be provided for Storage to allow good air circulation.<\/li><li>Contamination of the fruits and vegetables by other products such as cleaning agents, insecticides, and packaging material must not occur.<\/li><li>Fruits and vegetables that are not sold must be stored appropriately as per its storage temperature requirements like green leafy vegetables must be preserved at refrigerated temperature 4\u00b0C to 6\u00b0C<\/li><li>Organic fruits and vegetables must be stored separately from non-organic with proper identification labels.<\/li><li>Damaged and spoiled fruits and vegetables must be stored separately for further disposal.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Transportation of Fruits and Vegetables<\/h3>\n\n\n\n<ul><li>All transportation vehicles and\nlorry must be inspected before unloading or loading by competent personnel\nensuring it is sanitary, structurally sound, and to damage to a commodity such\nas due to insects, weather etc.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Education and Training<\/h3>\n\n\n\n<ul><li>All vendors, helpers, and\nhandlers must undergo basic training in personal hygiene, including effective\nhand-washing and handling of the fruits and vegetables.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Record Keeping<\/h3>\n\n\n\n<ul><li>All incoming and outgoing\ntransportation vehicles of the market has to be inspected, and records must be\nmaintained for the same.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Standard_Operating_Procedure_for_the_Fruit_and_Vegetable_Initiative\"><\/span>Standard Operating Procedure for the Fruit and Vegetable\nInitiative<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The local authority has to identify and\nrecommend the local market or geographical area on the specific road with an\naccumulation of fruit and vegetable vendors to FSSAI. The State FDA will\ninspect the vendors of fruit and vegetable market for gap analysis, and FSSAI\nempanelled auditing agency. <\/p>\n\n\n\n<p>The implementation of SOP includes\ntraining, compliance submission. Final Audit must be conducted by the FSSAI\nempanelled auditing agency and assessment must be sent to FSSAI before\ncertification of Clean Fresh Fruit and Vegetable Market. After examination of\nthe report, FSSAI will certify the market as &#8220;Clean fresh fruit and vegetable\nmarket&#8221; with a validity of 1 year.<\/p>\n\n\n\n<p>Sustainability of certificate shall involve\nsatisfactory routine inspection of all vendors the monthly basis. Testing from\nFSSAI must be notified once in six months for fruit and vegetables and to check\nthe presence of harmful colours, metal contaminants, and pesticides. The renewal\nof certificates must be provided based on consistent satisfactory performance\nthroughout a year and send a audit report at the end of the year.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The fresh produce includes fruits and vegetables must not been processed or altered by any preservation process before being sold to consumers. These are the major source of nutrient for our body intake in our daily diets. The FSSAI aspires to raise the quality and safety of the unorganised fruits and vegetable retail markets and bring them to a level of organised the fruit and vegetable stores.  It will build the trust in consumers to have clean and safe produce. The <a href=\"https:\/\/corpbiz.io\/\"><strong>Corpbiz<\/strong><\/a> helps the customers in obtaining the FSSAI license promptly and assist the clients throughout the process. <\/p>\n\n\n\n<p class=\"text-left\"><b>Read our article<\/b>:<mark style=\"background: #fffd03 !important;\"><a href=\"https:\/\/corpbiz.io\/learning\/fssai-restrain-licensing-authorities-from-demanding-immaterial-documents-from-fbos\/\">\nFSSAI Restrain Licensing Authorities from Demanding Immaterial Documents from FBOs\n<\/a><\/mark><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Food &amp; Standards Authority of India (FSSAI) has come up with a new initiative called &#8220;Clean Fresh Fruit and Vegetable Market&#8221; ensuring the availability of good quality, safe and hygienic fruits and vegetables provided to consumers. It is to boost potential economic growth by upgrading an unorganised retail sector of fruit and vegetable since [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":22158,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[150],"tags":[1329],"acf":{"service_id":"318"},"authorName":"Soumya Bajpai","authorImageUrl":"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/01\/0.jpg","authorDescription":"Soumya has done LLB (Hons) and has a 2+years experience in writing. Her main interest is in reading judgments, new enactments and amendments taking around in law. She always strives to bring the best to work that she does.","postViews":8309,"readingTime":5,"_links":{"self":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/22154"}],"collection":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/comments?post=22154"}],"version-history":[{"count":25,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/22154\/revisions"}],"predecessor-version":[{"id":22184,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/22154\/revisions\/22184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media\/22158"}],"wp:attachment":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media?parent=22154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/categories?post=22154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/tags?post=22154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}