Indian places of worship including temples, langars and masjids have a tradition of offering food to devotees. In most cases the food is prepared not by expert teams but by a constantly changing set of ‘volunteers’ who are offering their time as ‘seva’ to seek Divine Blessings. Many of these kitchens today, run as they are on donations and volunteers are not aware of the need to meet the requirements set by FSSAI
BHOG Guidance Document
FSSAI Registration of the Pilgrim Centres
Checklist for food safety Audit in PoW
The need was therefore felt for developing a simple document to aid in the understanding and implementation of the basic hygiene and process control steps that would help meet the requirements of the FSSAI and ensure safe food is prepared and distributed to all devotees.
As almost all the kitchens run by the religious centers do not earn any revenue from the sale of food, they have been considered under the Registration category of FSSAI.