Health check guidelines as per FSSAI for Hotels & Restaurants.

The Food Safety and Standards Authority of India (FSSAI) provides specific guidelines to ensure the health and safety of employees working in hotels and restaurants. These guidelines are designed to maintain hygiene and prevent the spread of diseases. Here are some key points related to health check guidelines:

1. Medical Examination of Food Handlers

– Pre-employment Medical Examination: All food handlers must undergo a medical examination before joining. This ensures that they are free from any infectious or communicable diseases.
– Periodic Health Check-ups: Food handlers should undergo regular medical check-ups (preferably once a year) to monitor their health status. This includes tests for diseases like typhoid, cholera, and tuberculosis.
– Maintenance of Health Records: A record of all medical examinations must be maintained and updated regularly.

2. Personal Hygiene Standards

– Hand Hygiene: Proper handwashing facilities must be provided, and food handlers should be trained on how to wash their hands effectively before handling food.
– Protective Clothing: Food handlers should wear clean uniforms, hairnets, gloves, and masks to minimize contamination risks.
– No Open Wounds: Food handlers should not have any open cuts or wounds. If present, they should be properly covered and treated.

3. Vaccination Requirements

– Mandatory Vaccinations: Food handlers should be vaccinated against diseases such as Hepatitis A and Typhoid, which are commonly spread through food.
– Booster Doses: Regular booster doses may be recommended to maintain immunity.

4. Handling of Illness

– Reporting Illness: Food handlers must report any illness, especially those that involve symptoms like diarrhea, vomiting, or fever, to their supervisors immediately.
– Temporary Removal from Duty: If a food handler is diagnosed with a contagious disease, they should be temporarily removed from food-handling duties until fully recovered.

5. Training and Awareness

– Regular Training Programs: Hotels and restaurants must conduct regular training sessions to educate food handlers on personal hygiene, food safety practices, and health regulations.
– Awareness Campaigns: Regular awareness programs about the importance of health checks and hygiene practices should be conducted.

6. Sanitation Facilities

– Availability of Sanitation Facilities: Adequate sanitation facilities, including toilets, handwashing stations, and waste disposal systems, should be available and maintained in a clean condition.
– Regular Disinfection: All food preparation and handling areas should be regularly disinfected to prevent contamination.

7. Daily Fever & Temperature Monitoring.  

– Temperature Checks: Daily temperature checks for all employees should be conducted to avoid spread of communicable diseases. 
– Use of PPE: Masks, gloves should be used as required.
– Social Distancing: Maintain appropriate distancing in kitchens and dining areas.

8. Compliance and Monitoring

– Regular Audits: Hotels and restaurants should undergo regular audits by FSSAI or authorized agencies to ensure compliance with health and safety guidelines.
– Penalties for Non-Compliance: Non-compliance with health check guidelines can result in penalties, including fines and suspension of the establishment’s license.

These guidelines help ensure that hotels and restaurants maintain high standards of food safety and hygiene, thereby protecting the health of both employees and customers.

Disclaimer: This blog is for informational purposes only and should not be used as a substitute for professional medical advice, diagnosis, or treatment. Always consult your healthcare provider with any questions you may have regarding a medical condition