We can have excellent walls, excellent racks and beautiful registers.

Then one person does this:

Returned carton आया.

ठीक दिख रहा था.

वापस normal rack में रख दिया.

The entire system has just been bypassed.

So FSSAI Readiness finally comes back to people.

6.1 PERSONAL HYGIENE

Check, as applicable:

6.1.1 Clean personal appearance. 

6.1.2 Clean work clothing/protective clothing. 

6.1.3 Head covering where required by activity. 

6.1.4 Hand hygiene. 

6.1.5 Handwashing at appropriate times. 

6.1.6 Nails/hygienic habits. 

6.1.7 No spitting. 

6.1.8 No smoking/tobacco in food areas. 

6.1.9 Eating/drinking controlled in food-handling areas. 

6.1.10 Personal belongings kept appropriately. 

6.1.11 Cuts/wounds appropriately covered. 

6.1.12 Jewellery/loose objects controlled where relevant to the activity. 

6.2 HEALTH & ILLNESS

Check:

6.2.1 Staff know they must report relevant illness/symptoms. 

6.2.2 People with conditions that can compromise food safety are appropriately managed/restricted. 

6.2.3 Medical examination/fitness requirements met where applicable. 

6.2.3 Records available where required. 

6.2.4 Supervisors know what to do when somebody reports illness. 

6.3 VISITORS, DRIVERS, CONTRACTORS & OUTSIDE WORKERS

Food does not know who is on the payroll.

Check:

6.3.1 Visitors controlled. 

6.3.2 Contractors follow hygiene requirements. 

6.3.3 Maintenance workers do not contaminate food. 

6.3.4 Drivers/loaders follow applicable rules. 

6.3.5 External cleaning/pest personnel work safely around food. 

6.3.6 Appropriate protective measures used. 

6.4 TRAINING

Ask:

Does this person know what he needs to know for the work he actually does?

Not everybody needs the same lecture.

Check:

6.4.1 Food handlers appropriately trained. 

6.4.2 Supervisors appropriately trained. 

6.4.3 Food Safety Supervisors available as applicable. 

6.4.4 FoSTaC requirements met. 

6.4.5 Onsite/refresher training carried out. 

6.4.6 Training records maintained. 

6.4.7 New staff inducted. 

6.4.8 Temporary/contract workers covered appropriately. 

6.4.9 Training reflects actual work. 

6.4.10 Effectiveness checked—not merely attendance. 

FSSAI's FoSTaC framework explicitly covers storage, transport, logistics, retail and distribution and expects Food Safety Supervisors to reinforce training onsite. 

6.5 RESPONSIBILITY

For every important requirement:

कौन देखेगा?

Not:

6.5.1 “Warehouse देख लेगा.”

6.5.2 Which person or role?

6.5.3 Who checks temperature?

6.5.4 Who decides on rejected food?

6.5.5 Who checks pest reports?

6.5.6 Who verifies cleaning?

6.5.7 Who releases held material?

6.5 8 Who handles customer complaints?

6.5.9 Who calls maintenance?

6.5.10 Who reviews records?

6.5..11 Who acts on abnormalities?

6.5.12 Who keeps FSSAI documents ready?

This question will be developed fully in Part 5 — Who Will Do What?

6.6 SUPERVISION

Check:

6.6.1 Work actually supervised. 

6.6.2 Unsafe practices corrected. 

6.6.3 Recurring problems noticed. 

6.6.4 Shift handover works. 

6.6.5 Abnormal conditions escalated. 

6.6.6 Supervisor knows when a decision is beyond his authority. 

6.6.7 Management receives issues requiring its intervention.