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It explains the scope, defines “poultry,” and offers instructions on reading regulatory language distinctions between “shall/must” for essential compliance and “should” for recommended practices. 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Further, wherever the provision of this document conflicts with Part IV of Schedule 4 of Food Safety &Standard (Licensing and Registration of Food Businesses) Regulation, 2011 or any other regulation under Food Safety & Standard Act, 2006 for that matter, the provision given in the Regulations shall prevail.  \n2 | P a g e  \nPREFACE  \nThe Guidance Document on Food Safety Management System (FSMS) is prepared with intent to provide general guidance to Poultry meat Industry to ensure that critical food safety related aspects are addressed during the entire supply chain from slaughtering, processing till retail.  \nThis document mainly contains pragmatic approaches which a business can adopt during manufacturing of poultry meat and meat products. However, manufacturers may adopt higher stringent levels, depending on the needs. The use of this guidance is voluntary and food business operators may comply with the requirement of the Regulations according to other established best practices.  \nIt is important that food handlers involved in the poultry meat industry are trained appropriately to implement the good manufacturing practices and good hygiene practices to ensure food safety.  \nWe acknowledge the contribution of the experts from the technical panel of FSSAI along with CHIFSS (CII-HUL Initiative for Food sciences) team for developing this document.  \nPawan Agarwal – CEO, FSSAI  \n3 | P a g e  \nTECHNICAL EXPERTS  \nSh. Arabind Das  \nChief Operating Officer, M/S Godrej Tyson Foods Ltd., Mumbai  \nSh. Uday Sawant  \nGeneral Manager, M/S Venkys India ltd., Pune  \nMs. Sudha Singh  \nFood Safety Consultant  \nSh Ashwani Rajput  \nExecutive Director, M/S Suguna Foods Pvt Ltd., Coimbatore  \nMs. Surbhi Datta  \nCounsellor Food Safety & Quality, CII FACE, Delhi  \nDr. Sujata Singh  \nAssistant Director (Tech) FSMS, FSSAI  \nMs Suneeti Tooteja Director FSMS, FSSAI  \n4 | P a g e  \nSCOPE  \nThis document is applicable for food businesses involved in the entire or any part of the poultry supply chain i.e. from slaughtering till retail. It provides the safe food practices to be followed by the food business to control food safety and related hazards and risks covering poultry slaughter and poultry meat processing along with its storage, distribution and retail.  \n“Poultry” can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat. This document generally mentions “chickens” at various places which should be applicable for all other birds falling under Poultry species.  \nGUIDANCE TO READ THE DOCUMENT  \nThis document is written with a purpose to guide the food businesses especially the small and medium sector, both existing and newly established businesses. The document is divided into five main sections.  \nThe first section gives an overview of the poultry industry in India and the rising need for food safety in the sector. The second section gives an introduction to process flow and a brief on relevance of main processing steps.  \nThe third section is the critical part of this document and contains guidance on implementation of good hygienic practices and good manufacturing practices at all the steps throughout the food chain, as outlined in Part IV of Schedule 4 of Food Safety & Standards (Licensing & Registration of food Bus","cbCaic9RXr02umJt","https://ap.wps.com/l/cbCaic9RXr02umJt","pdf",3281671,94,"English","# Preface\n# Technical Experts\n# Scope\n# Guidance to Read the Document\n# Contents\n## Abbreviations\n## List of Figure\n## List of Templates","[{\"question\":\"What is the purpose of the FSMS guidance document for poultry meat?\",\"answer\":\"It provides general guidance to poultry meat industry operators so critical food safety aspects are addressed throughout the supply chain from slaughtering and processing to retail.\"},{\"question\":\"How does the document distinguish between mandatory and recommended requirements?\",\"answer\":\"It uses “shall” or “must” for essential, obligatory compliance requirements, while “should” is used for recommended good practices for food safety operations.\"},{\"question\":\"What support does the document provide for HACCP implementation and verification?\",\"answer\":\"It includes guidance on Hazard Analysis and Critical Control Point (HACCP), including hazard analysis tables, sample HACCP plans for understanding, an inspection checklist for facility and operations auditing, and templates/forms for maintaining records.\"}]","Food Industry Guide to implement GMP/GHP requirements - Meat and Meat Products: Poultry | PDF",1790369937,33]