Thirdparty Schedule IV Audit

FOOD SAFETY AUDITS

Thirdparty Schedule IV Audit

The FSSAI (Food Safety and Standards Authority of India) Schedule 4 audit refers to the process outlined in Schedule 4 of the Food Safety and Standards (Licensing and Registration) Regulations, 2011. This audit involves a third-party auditing agency for e.g. MSCERT evaluating food businesses to ensure they comply with the standards and regulations set by FSSAI, particularly regarding food safety and hygiene practices.

What is it?

The Third-Party Schedule IV audit is an inspection conducted by empanelled third-party agency for e.g. MSCERT to verify that a food business adheres to the regulations stated in FSSAI’s Schedule IV Act. These regulations cover different aspects which include food safety management systems, hygiene standards, manufacturing practices, packaging, labelling etc.

The audit includes:

1. Assessment of premises and facilities for food safety compliance
2. Review of equipment and processes
3. Evaluation of food safety management systems like HACCP (Hazard Analysis Critical Control Point)
4. Verification of employee training on food safety
5. Ensuring compliance with hygiene, handling, and storage protocols
6. Reviewing labelling and documentation as per FSSAI norms

Why is it necessary?

Audits are a mechanism to regulate your food business such that it is performing as per industry standards, best practices adhered, increased customer satisfaction and brand image and compliance to regulations.

1. Compliance with FSSAI Regulations
2. Consumer Safety
3. Enhancing Food Quality
4. Brand Reputation
5. Continuous Improvement
6. Compliance with FSSAI Regulations
7. Consumer Safety
8. Enhancing Food Quality
9. Brand Reputation
10. Continuous Improvement

How to be an Audit Conducted?

The FSSAI Third-Party Schedule 4 Audit is conducted by MS CERT that is accredited by FSSAI. The audit process typically involves several key steps:

1. Register with MS CERT

FBO Needs to communicate with MS CERT

2. Audit Intimation

The auditor requests necessary documentation from the business

3. On-Site Audit

The actual on-site audit will include several stages:

• Opening Meeting
• Physical Inspection
• Document & Record Verification
• Employee Interviews & Training Check
• Closing Meeting

4. Audit Findings & Non-Conformities

• Observation of non-conformities
• Immediate Action (if required)

5. Closing Meeting

• The auditor holds a closing meeting with the business management to present the findings.
• Any non-conformities or observations are discussed, and the business is advised on corrective actions to be taken.

6. Audit Report

• The auditor prepares a detailed audit report that includes: Findings and observations
• Non-conformities with reference to FSSAI’s Schedule 4 guidelines
• Recommendations for corrective actions and improvements.

7. The report is shared with the food business operator

MSCERT is a branded name when it comes to conformity assessment. Predominantly, MSCERT is working in 44 countries across the globe with 25 offices all over different continents. Over the years, MSCERT is working in various sectors like manufacturing, construction, safety, electronics and information security including aerospace and aviation sector.

Coverage of the Audit Examination : Recommended Products

The Third-party Schedule IV Audit Duration

The Food business operators are broadly divided into 3 categories.

1. Manufacturing / Milk & Milk productsThe Manday / Audit Duration is calculated based on number of food handlers, Production Line/ HACCP etc. For calculating the number of man-days, the parameter with the higher number of man- days shall be taken into consideration. For eg: If the number of food handlers is 80(i.e <100) and the number of production lines is 4 then the number of man-days will be 1.5 man-days (i.e. maximum of 1 and 1.5 man-days).
2. Catering / QSR / Restaurant The Manday / Audit Duration is calculated based on number of food handlers involved in the food business operation.
3. Food Retail/ Warehouse/ Storage The Manday / Audit Duration is calculated based on area (in sq ft) of the food business operation.

MARKING AND GRADING SYSTEM

The inspection checklist includes food safety observations which will be given marks by the Food Safety Auditors. Based on the marking, the FBOs will be graded as A+, A, B and No grade etc. A marking and grading scheme has been developed to facilitate the Food Safety Auditors in doing the inspection.

Audit Fees

• GST at 18% and other expenses are charged extra.
• Rates are based on the type of food establishment (e.g., off-premise catering, marine, railways, flight catering), as well as the location, travel time, size of kitchens, and amenities offered by the establishment.)
• For a detailed quote, contact | email: information@mscertification.in