8/26/2021 FoSCoS - FSSAI

Part B: COMPLIANCE INFORMATION

1.  No. of Food Handlers

Employed:

2.  No. of Food Safety

Supervisors:

Add Details
  
3.  No. of FoSTaC Trained
Personnel:
1

4.  No. of
Inspections/Audits Conducted:

a. By FSSAI recognised Auditing Agencies/Auditors:

b. By Food Safety Officer/ Designated Officer:

5. 
Any change in Layout Plan:     

Yes
   

No   

6. 
Any
Change in Recall Plan (Wherever applicable):

Yes
   

No
   

7. 
Any
Change in FSMS Plan/certificate:
    

Yes
   

No
   

8.  No.
of
Recalls
during
the
FY(2018-
2019)
and
details
thereof:

9.  Details
of Consumer Grievance Handling

a. Correspondence Address:*

b. Email ID for Receving the Consumer Grievance:*

c. HelpLine Number:*

10.

a.  No. of Consumer Grievance Received during

FY(2018-2019)

b. No. of Consumer Grievance Resolved during

FY(2018-2019)
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8/26/2021 FoSCoS - FSSAI
g ( )

Part C: KOB specific data (Please fill applicable parts)

III. Manufactures/Processors (including Repacker and Relabellers) other than

Slaughtering houses and Meat Processing units

1. Capacity/Production Details:

S.No. Food Product Category * Sub Food Product* Kind Of Business* Action
Product
Category*

Add/Edit Add
Please Select One Pleas Select
Product

2. Installation Capacity:  
Select Capacity

3. Provide License number of Major FBOs (Source of Raw Materials):

S.No. Name of the FBOs (as in License/Registration) License/Registration No Action

Add

4. Attach Potable Water Test Report -

a. For the period of Apr- Sep: Choose File No file chosen Upload

b. For the period of Oct-Mar: Choose File No file chosen Upload

5. 
Do you have internal laboratory:     

Yes
   

No   

6. Any Change in Location and installed capacity of Milk Chilling

    Centres/Bulk Milk Cooling Centres/Milk Processing/ Packaging

    unit/Milk Collection Centres owned or managed,

Yes
   

No
   
    only in case of Milk and Milk Products Manufacturers

    ( Applicable for Dairy Units)

7. Use of Edible Oil per day for the purpose of frying

(in litres):

    Submit
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