Visit https://www.fssai.gov.in/upload/uploadfiles/files/Licensing_Regulations.pdf
and read the part 4 of schedule 4 of Food Safety and Standards (licensing and
registration of food business) Regulation, 2011. Write 10 important points with
respect to the General hygienic and sanitary practices to be followed by food
business operators applying for license- Slaughter house and meat processing.

1. Facility Design and Layout: Slaughterhouses and meat processing facilities should be designed and laid out to ensure proper segregation of different areas, including receiving, slaughtering, processing, storage, and dispatch. The layout should allow for smooth and efficient flow of materials, personnel, and equipment.

2. Personal Hygiene: All personnel involved in slaughterhouse and meat processing operations should maintain high standards of personal hygiene. This includes wearing clean and appropriate protective clothing, such as gloves, aprons, hairnets, and boots. They should also follow proper hand hygiene practices, including frequent handwashing with soap and water.

3. Cleaning and Sanitation: Effective cleaning and sanitation procedures should be implemented to maintain a clean and hygienic environment. This includes regular cleaning and disinfection of equipment, surfaces, and utensils. Proper cleaning agents and sanitizers should be used as per recommended guidelines.

4. Pest Control: Adequate measures should be in place to prevent and control pests, such as rodents, insects, and birds, which can pose a significant risk of contamination. This may involve implementing pest control programs, ensuring proper waste management, and conducting regular inspections.

5. Waste Management: Proper waste management practices should be followed to prevent the accumulation of waste and potential sources of contamination. Slaughterhouse and meat processing facilities should have appropriate systems in place for the storage, handling, and disposal of waste materials, including by-products and non-edible parts.

6. Water Supply and Quality: Access to clean and potable water ___ ___ _________ ___ ____.
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