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The second section of Part IV sets the sanitary and hygienic requirements for a meat processing unit. It covers location, building and facilities, water, waste and toilets, lighting and ventilation, equipment, cleaning and disinfection, pest control, and the health and cleanliness of staff. This article is based on the 2017 compendium (Version II, 09.11.2017); later amendments may have changed it, verify on fssai.gov.in. For licence help, see our Central FSSAI licence service, and for smaller units, the State licence route in Regulation 2.1.2.
A meat processing unit must be in an area not subject to regular and frequent flooding, without odour and contaminants, with paved roads. It needs potable water under pressure, hot water at all times (the note gives 65 degrees C for cleaning and 82 degrees C for disinfecting knives, with at least two minutes' contact), an effluent and waste system (biological oxygen demand below 1500), lighting of 540, 220 and 110 Lux at inspection points, work rooms and other areas, and a documented cleaning routine. Handlers have a medical examination before employment and at least once in 12 months. As per the 2017 compendium.
Scope and heading
In the compendium, this section is headed "Sanitary and Hygienic Requirements for Meat processing units" and sits after the slaughter house rules (see slaughter house requirements). It runs in numbered paragraphs 1 to 8, using "should" more often than "shall". It operates alongside the general rules of Part II. Product standards for meat are separate; see Meat and poultry standards under FSSAI.
The paragraphs at a glance
| Para | Topic | Headline requirement |
|---|---|---|
| 1 | Location | No regular flooding; no odour, smoke, dust; hard-paved roads with drainage; controlled access |
| 2 | Building and facilities | Adequate space; ventilation and lighting; separation of cross-contaminating operations; meat not touching floors or walls; office for the meat inspection agency |
| 3 | Sanitary facilities | Water, hot water, ice, steam, effluent, waste, changing rooms and toilets, hand washing, lighting, ventilation |
| 4 | Equipment and utensils | Smooth, impervious, corrosion-resistant, non-toxic; identified inedible-waste equipment; temperature devices |
| 5 | Hygiene requirements | Maintenance, cleaning and disinfection, hygiene control programme, waste, no pets |
| 6 | Pest control | Continuous programme; careful use of pesticides; hazardous substances kept away; no personal effects in handling areas |
| 7 | Personnel hygiene and health | Medical examination; communicable disease rules; injuries; hand washing |
| 8 | Personnel cleanliness | Protective clothing; behaviour; visitors |
Location and building (paragraphs 1 and 2)
The unit is not in an area with regular and frequent flooding, and has no objectionable odours, smoke, dust or other contaminants. Roads and areas within or near the boundary have a hard surface suitable for wheeled traffic, with drainage and provision for cleaning, and access is controlled where appropriate. The building offers adequate working space, sound construction, ventilation and lighting, and a layout that supports supervision and inspection. It is built to keep out insects, birds, rodents and contaminants, and separates operations that may cross-contaminate by partition, location or other effective means. Edible meat must not touch floors, walls or fixed structures not designed for contact with meat.
In meat handling areas:
- Floors: waterproof, non-absorbent, washable, non-slippery, non-toxic, without crevices, sloped to trapped outlets.
- Walls: waterproof, non-absorbent, washable, non-toxic, light coloured; smooth and without crevices up to at least 1.5 metres.
- Ceilings built to prevent dirt, condensation, mould and flaking.
- Windows with movable insect screens and sloped sills; doors smooth, non-absorbent and self-closing where appropriate.
- Stairs, lifts and chutes positioned to avoid contaminating meat and easy to clean.
Wood and similar materials that cannot be cleaned and disinfected are avoided unless clearly not a source of contamination. Office accommodation is provided for the meat inspection agency (2.10).
Water, waste and facilities (paragraph 3)
- Water: potable water under pressure with storage and protection; hot potable water available at all times during working hours. The note explains that for cleaning the water should be 65 degrees C, and for disinfecting knives and utensils 82 degrees C, dispensed so blades can be submerged for no less than two minutes. Ice and steam in contact with meat come from potable water.
- Effluent and waste: an efficient system, with lines large enough for peak loads and kept from potable supplies. The text says biological oxygen demand level shall be less than 1500, with an effluent treatment plant if necessary. Waste and inedible material is stored so pests cannot reach it.
- Changing rooms and toilets: conveniently located, well lit and ventilated, not opening directly to food handling areas, with hand washing near toilets and notices to wash hands.
- Hand washing and implement cleaning: in processing rooms, with hot water in sufficient quantity at all times while meat is handled; facilities for knives, steels, cleavers and saws in corrosion-resistant materials.
- Lighting: not less than 540 Lux at inspection points, 220 Lux in work rooms and 110 Lux in other areas, with safety-type fittings over meat.
- Ventilation: prevents excess heat, steam and dust; air never flows from a dirty area to a clean area; openings with removable insect screens.
Equipment and utensils (paragraph 4)
Everything touching exposed meat has a smooth, impervious, corrosion-resistant surface, non-toxic, without pits and crevices and non-absorbent. Equipment is designed for easy, thorough cleaning and visible for inspection. Containers for inedible material and waste are leak-proof and closable. All refrigerated spaces have temperature measurement or recording devices. Equipment for inedible material is identified and not used for edible products.
Hygiene, pests and people (paragraphs 5 to 8)
- Cleaning: equipment and tables cleaned at frequent intervals during the day, immediately cleaned and disinfected when contaminated and at the end of each working day; skips and trolleys that enter inedible areas are cleaned before returning to edible areas. The unit should designate one individual responsible for cleanliness, with a permanent cleaning and disinfection schedule (5.3). Waste is removed at least daily. Dogs, cats or other pets are not allowed.
- Pest control: an effective, continuous programme; control measures under trained supervision and with the inspector's knowledge; pesticides only if other methods fail, and only those approved by the competent authority; meat removed before application; hazardous substances labelled and stored away from meat areas.
- Health: medical examination before employment and at least once in 12 months (7.1); no persons with communicable disease, infected wounds, skin infections, sores or diarrhoea; report illness immediately; injured staff stop working with meat until properly bandaged, with a conspicuously coloured waterproof covering; hands washed frequently and after toilets or contaminated material.
- Cleanliness: protective clothing, head covering and footwear; aprons not washed on the floor; no eating, tobacco, chewing or spitting; visitors wear clean protective clothing and head cover.
Penalty context
Unhygienic processing is penalised under section 56, up to one lakh rupees. Carrying on a licensed business without a licence attracts section 63, which, as amended in 2023, provides a penalty which may extend to ten lakh rupees.
Practical examples
Example 1. A sausage unit puts a knife steriliser at each cutting table with water at the stated disinfection temperature. The note asks for 82 degrees C with at least two minutes of contact.
Example 2. A plant discovers a chute with no cleaning hatch. The text asks for chutes with inspection and cleaning hatches.
Example 3. A worker with a cut on the hand continues to debone. Paragraph 7.3 requires him to stop until he is suitably bandaged with a waterproof, conspicuously coloured cover.
Need help licensing a meat processing unit?
Meat processing combines facility design, hot water and effluent systems, and staff health records. TaxClue can check your plan against these paragraphs and prepare the application through our Central FSSAI licence service, or the State route where your capacity falls outside Schedule 1. We confirm the current rules first, as the 2017 text may have been revised.
Key takeaways
- The unit must avoid flood-prone sites and control access.
- Edible meat must not touch floors, walls or fixtures not meant for it.
- Hot water is required at all times; the note gives 65 and 82 degrees C.
- Effluent BOD shall be below 1500; refrigerated spaces need temperature devices.
- Lighting of 540, 220 and 110 Lux in the stated areas.
- Handlers have medical examinations before employment and yearly.
Read next
- Schedule 4 Part IV: slaughter house and transport of animals
- Schedule 4 Part IV: retail meat shops
- FSSAI licence for meat and fish processing
- FSSAI compliance for meat and fish sellers
Disclaimer: Based on the Food Safety and Standards Act, 2006 as enacted, read with the Jan Vishwas (Amendment of Provisions) Act, 2023 where it applies (ss.59, 61 and 63 only), and Schedule 4 of the FSS (Licensing and Registration of Food Businesses) Regulations, 2011 as per the 2017 compendium (Version II, 09.11.2017). Later amendments may have changed the Regulations (fees, forms, validity, portal steps and thresholds); verify on fssai.gov.in. Verify current notifications, regulations and FSSAI orders before acting.