FSSAI has taken up an initiative to launch ‘SNF@Workplace’ (Safe and Nutritious Food at Workplace) which is a nation-wide campaign to help people eat safe and eat right while at work. On 11th July, 2018, the Food Safety and Standards Authority of India (“FSSAI”) issued the Orange Book for the implementation of the program ‘SNF@Workplace’ along with the best practices and the performance matrix guidelines.
The Orange Book serves as guide for general practices recommended for ensuring safe and nutritious food at workplace.
The Orange Book is divided into the following main sections:
- Framework for an Enabling Environment- Under this section of the Orange Book, recommended guidelines to ensure safe and nutritious food at workplace has been listed. It also outlines the best practices by the canteen establishment and employees.
- Regulatory and Compliance Requirements- This section reproduces a detailed description of best practices to be followed by the workplace canteen, kitchen and caterer, whether on-site / off-site. Detailed mandatory requirements are provided in Part II and Part V of Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
- Safe and Nutritious Food Tips- This section is targeted towards employees and provides do’s and dont’s, useful tips and information about consuming safe and nutritious food at workplace, making healthy choices and maintaining a healthy lifestyle.
The key highlights of the Orange Book are:
It is the duty of the administration of any workplace to ensuring safe and nutritious food for everyone.
The Orange Book lists down certain responsibilities of the administration of the workplace to reach the above-mentioned goal:
- Ensure that the workplace kitchen and canteen follow the general requirements on hygiene and sanitary practices.
- Educate, Engage and Empower employees to learn about food and safety and nutrition, eat right, make healthy choices and adopt healthy habits at the workplace.
- Enable the canteen establishment and employees to implement these best practices.
- Designate / appoint a Food Safety Supervisor (“FSS”) who will be in charge of implementing the general requirements of hygiene and sanitary practices in the workplace canteen, kitchen and pantry area.
- Engage a Health and Wellness Coordinator to educate employees about safe nutritious food and promote food safety and nutrition.
Source: Food Safety and Standards Authority of India
