Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
1 +, 1 +

01 ' 5

The Right to Information, The Right to Live

Step Out From the Old to the New

Mazdoor Kisan Shakti Sangathan

Jawaharlal Nehru

IS 5059 (1969): Code for Hygienic Conditions for Large

Scale Biscuit Manufacturing Units and Bakery Units [FAD 15:
Food Hygiene, Safety Management and Other Systems]

! $ ' +-
Satyanarayan Gangaram Pitroda

Invent a New India Using Knowledge

! > 0 B

BharthariNtiatakam

Knowledge is such a treasure which cannot be stolen

IS : 5059 -1969

Indian Standard
CODE FOR HYGIENIC CONDITIONS FOR
LARGE SCALE BISCUIT MANUFACTURING
UNITS AND BAKERY UNITS
( Second Reprint JANUARY

UDC

19~}O

664.66.05:614.3

@ Copyri,ht 1969

BUREAU

OF

INDIAN

STANDARDS

MANAK BHAVAN t 9 BAHADUR SliA11 ZAFAR MARG

NEW DELHI 110002

Or 3

lu",1969

Indian Standard
CODE POR HYGIBNIC CONDITIONS FOR'
LA'RGB SCALB BISCUIT MANUFACTURING
UNITS AND BAK.ERY UNITS
Food H)'Iiene, Samplin. and AnaJyail Sectional Cbmmittee, AFDC S6

a.n..

."..,.,
Directorate A.... Armed

MAI-o. . M. S. BoAI

New Delhi

rOfCel Medical ServiceI,

~I

MuaBID. AD- Dlrectarate or Market.. ~ IDIpIlCtion (Miailtry 01

TIUI GoVOlCKsn o.
Food, Apiculture. C'.ommuDity Developmeat
Co-operation), NAIPUI'

AGBlOVI4'Va&,.
.,. . . tro

I.DI.

SOl08 M.uBI'I1fG OI'l'lOJlB

fraVl'l'

v.'U~l.

PaoD17O'1'l1)

or

SUI
lnatitute Ap-icultural R.-.reb StatiitiCI, New Delhi
SI K. S. KRI...AN ( .41...,. )
DB K. IAGOSI
CeDtral Committee for Food Standarda (MiDlatry 01
Health, 'amily PlaDnq & Urban Development)
SR_I D. s. a.ADSA ( AI...,. )
DB G. C. DAI
Corporation of Calcutta
DB P. K. DoftA
All India lna&itute of Public Health, Calcutta
~ B HtiL'1'B 01'1'108.
Municipal Corporation of Ort-ater Bombay
MUNICIPAL AxALYIT

DB P. K. KYMAL

(A"""'" )

Ministry of Food, Agriculture, Community Devel0pment ~ Co-opel'ation

DB S. S. PIIA'1'AK (AI""'",,)
Da H. LuJlIXABAYAlf.
SRJU SUXUMA.

SRBI

F. G. T.

D. (

MB "

Dairy Rete.reh lutitute, Kamal

AlIma.")National
Directorate or Supr It Vaaupati (Miniftry of Food.

Apiculture, Coolmunity Development It C0-

s.

'I
N. MITRA
~",K.NABAYANA'WAKY
COL R.. R. RAO
LT..cOL H. R. VABAbARAJA.N ( AI"",." )
DB T. N. a.IIAORAltDBA RAo

operation)
Central Food Laborat~t Calcutta
Public Analy.t to the GOvernment or Ma4ru
QJ.tarter Muter Gen.-a1'. Braacb, Army Headquarten
Central

Pood

TechDoIoIical

a......

Institute

( aSIR ), M)'IOre

c.

SRKI
T. DW4lUtA."~R ( Allmuall)
SUIOB COIIKUCIAL OJIIJOO ChietCaterinl0flieer, Northern Railway
( CA.TBRllfO )
DR B. D. SHARIIA
Health -Department. Municipal Corporation

DR A. G. A.Jw1 ( AI,,,,,.,, )

of Delhi

(~dMJMII2)

BURBAU

OF

INDI'AN

STANDARDS

MANAK DHAVAN, 9 BAliADUR SHAH ZAFAR MAR.G

NEW DELHI 110002

1I1~.I_

( c.;... It-"" 1 )

o.

M,.",

Da B. N. S
Da Il. S. SaIYAftA'f'A
D. P. K. VUAYAaAGII4.U
DaN. A. N.1lAo (,41",.,,)
SDI P.C. Vm
Dalll.u BJUaWA.,
Deputy Director ( Api Food)

SIm,.,

S. It. StTD
Alliatant Director (Api Ie rood) J lSI
SHU

H)'Iienic (Jodes Subcommittee, AFDC 36: 5

e:.",.",
MA.J-GU

M. S. BoPABA.I

Directorate General Armed Porces Medical ServieNt

New Delhi

M,.",

DB K. BA0081

Central Committee (or Food Standard. (Ministry

of Haith. Family PI.nninl It Urban Development)
Railway Board ( Ministry of Railway. )
Cporatian or Calcutta
Corporation of Madru

DIRECTOR (H.ALTII )
HULTS OI'ftOJl&
HtcA.LTH O.J'ICD
DR H. LAX1I1.dAYA.A.
DB N. MAZt1I1DAB

8IOB

MABK1ITIJra

l 'RUtT PRoDurra)

National Dairy Research Institute, Karnal

AU India IDititute of HYliene and Public HNhh,

Calcutta

Opnczll

DUUTY SI.a~IOR MAR~":TI~CJ

Ol'rlo.it (FRUIT Pan.
DUCT8) (AlIma.")

or

Marketing It Inspection (Miniltry of

'000. Agriculture, Community Development It
Co-operation}, NalPut

Directo'll te

AMENDMENT NO. 1 DECEMBER 1983

TO
15:5059-1969 CODE FOR HYGIENIC CONDITIONS
FOR LARGE SCALE BISCUIT MANUFACTURING UNITS
AND BAKERY lJNITS
!1!8!ll1$!l
(Page 6. alau 8.3) - Substitute the tollov1ns

tor the exi.tins clauae:

'8.3 All emplo7e.a .ball be lDoculated asalD.t typhoid

aDd parat7Pbo14 A 41...... on their tlrat appo1nt.eDt
aDd tbereatter. once in everY t1 f t Tears. In caae ot
epidemic. all workers aball be inoculated. A record
sball be maintained.'

Addendum
---(Page $. cZczwat. 4.10) - Add the tollovias

clause atter

DeW

~.lO:

'~.ll Bakery product. returned fro- .-rket aball Dot

be recycled in the proce iDI zone ot bakerr unit '

(AFDC 36)

Reprography Unit, DIS, New Delhi, India

AMENDMENT NO. 2 MAY 1993

TO
IS 505' : 19" CODE FOR HYGIENIC CONDITIONS
FOR LARGE SCALE BISCUIT MANUFACTURING
UNITS AND BAKERY UNITS
( First cover page, JNlges 1 Gnd 3, Tille) - Substitute 'Code for hygienic
coadilio.. for biscuit manufacturing units and bakery units' for 'Code for
bYaicaic conditions for large aealebiscuit manufacturing unitllnd bakery units'.
(PII,e 6, clause

,.z)-

Add 'and sanitizing agents' after 'detergents'.

(FAD45)
ReplOIrapby UBi., SIS, New Delhi, India

Indian Standard
CODS FOR HYGIENIC CONDITIONS FOR
LARGE SCALE BISCUIT MANUFACTURING
UNITS AND BAKERY UNITS

o.

FOREWORD

0.1 This Indian StandArd was adopted by the Indian StandardJ Institution
Oft 25 April 1969, after the draft finalized by the Food Hygiene, Sampling
and Analylia Sectional Committee had been approved by the Agricultural
and Food Products Division Council.

1.2 Conlumers do Dot have the available knowledge or means of determining the byJienic quality of the food they purchase. For thi., they rely on
the hygienIC standards of various industries that prepare and handle foods.
Thil code hu been prepared keeping in view that unless the factory
roducing the food is governed by a strict hygienic code in respect of
ayout, plant and personnel, the quality of the food produced cannot be
considered al safe.

0.3 This code is an adjunct to 18:2491-1963, and it covers requirements

specific to the large scale biscuit manufacturing units and bakery unit

G.t This code is subjett to the provisions in the Factories Act. 1948 and
the Prevention of Food Adulteration Act, 1954, and the Rules framed
thereunderJ amended up to date.
0.5 The basic principl. of hygiene underlining the technical ad~ce in this
code should be applied with appropriate modifications to all biscuit manufacturing units and b-,ry units.

I. SCOPB

rot establilh-

1.1 Thi, standard prescribes the hygienic conditions required

iog and maintaining large scale biscuit manufacturing units
units.
tCode for .nltary conditions for food Processinl unitt.

:3

end bakery

11._-..
2. am
2.1 A bilcuit maDufacturlna unit or bak-r unit aball preferably be
limated ill an epen, clean and healthful locality.
2.2 The around of the ~ .urroUD~ the factory buildinp lbou1cl
be clean and preferably paved or turfed to lay the dUit.
S. IlUlLDING
3.1 .........-The building shall be ofa pmmanent nature and shall be
of brick and lime pluter, cement, concrete or any other material which
ensures cleanlinea

U ConatructioD of the building shall be luch that it ,hall be rodentproof,

flyproof and birdproof. The building and yard, with fittings and equipment should be kept free from breeding places of flies and other insects,
by e1iminatiDI crack. and crevices, aa well as by routine and thorough
cleaniDi
3.S Veadladoa'" LIth" - The unit shall be adequately lighted and
ventilated, keeping in mind the number of workers, their boun of work
and nature of operation. Ventilation and lighting shall be also in accordance with the Factories Act, 1948, amended up to date.
3.~ noo.. -The floor shall be washable, with sufficient drainage facility,
and it shall be impervious to water and not affected by weak acids,
alkalie. or ateam.
3.5 Iateraal Wan - The internal wall shan be smooth; it should be tiled
or cement plastered or made of any other impervious material, where wash
basins/sinks are installed, the walls shall be tiled or made impervious to
water up to a desired height (at least up to the height of the wash basina'
sinks) from the floor to safeguard the \\'a11 from water seepage.

3.6 CeWa.8- The ceilings shall be kept clean.

S.7 MalDt. . . .ce aDeI Repair_ - The building shall be maintained in a

proper state of repair and cleanliness. Whenever required, it shall be
lime-washed, painted, disinfected or deodorized.
3.7.1 There shall be no cobwebs in any part of the unit.
3.8 Preparation and filling tables shalf be of wooden top. or covered with
aluminium or stainless steel sheets or otherwise made impervious to water
as far as practicable. All surfaces coming into contact with the food shan
be free from pits, crevices and loose scale and shall be non-absorbent.
3.9 All internal joinery work should be of simple design for easy cleaning
and for minimizing flour dust deposit. In all rcoma woodwork surrounding
doors, windows and other openings should be fixed tight to the internal
wall surfaces so al to avoid open joints which may harbour pests.
4

&11 It-. -..... - The lton rooms for raw aDd packing material.
mould De free &om clampne.1 and ahould be rodentproof.

&11 Whenwei' ~Iible

~te room for 'loring machinery, equipment,

lpare partl, pesticld., etc, shall be provided in a location convenient to
varioUI preparation and processing areal.

&12 Proper places 'hall be provided for storageof brooms.brushes, buckets

and other cleaning gear.
.
4. I'AarORY AND PROCESSING HYGIENE
...1 Waste and rubbish shall be collected in covered receptacles and shall
Dot be allowed to lie about on the floor.
4.2 Adequate measures shall be taken to prevent growth of mould on
equipment and internal structures of processil1g and storage rooms.
~2.1 Adequate steps shall be taken to prevent infestation of cockroaches
and other household pests.

When pesticides and/or disinfectants are used. care shall be exercised

to prevent contamination of equipment, raw materials and packinl(

materials.
4.4 FJoors and drains shall be kept clean.
shall be provided with detachable covers.

In the processing room, drains

4.5 Sinks and troughs used for washing ingredients and utensils shall not be
used for washing of hands.

4.6 No lavatory, sink, cesspool, or garbage shan be so situated or maintained that odours or fumes therefrom pervade any room where the product
or raw materials are prepared or stored.
4.7 The factory effluents shall be disposed of in a hygienic manner and
shan not be let off on road on adjacent fields.
4.8 Window glass and light fittings shall be generally kept clean.
4.9 Coataiaer Cleaalia... -It shall be ensured that the containers are
clean. The containers shall not be stacked in a manner which allows the
contamination of the product.
4.10 Domestic animals shall not be allowed in any part of the unit.

5. INSTALLAnON or EQ,UIPMENT
5.1 All equipment shall be installed on a foundation of durable,

ca!-iil~

cleanable material.

5.2 Equipment shall he placed away from tlu- walls with a view to providing facilities for inspection and cleaning.

5.3 Installation of pipes shall be luch as to facilitate _ay c1ean1ns and

maintenance.

6. EQ,tJlPMBNT AND CONTAINBR CLEANLINBII

&.1 All electrical connectionl, luch U lwitch boxel, control box.l, conduit
cable. Ihall be installed in IUch a way as to facilitate proper c1eanin,.
6.2 All equipment coming into contact with raw materials or the product
shall be kept clean. An ample supply of water, hOle, brulbel, detergentl
and other equipment necessary for the proper cleaning of machinery and
equipment shall be available.

6.3 All processing systems shall be cleaned at the close of operation or at

the termination of the continuous operation period.

7. WATER
7.1 There shall be an adequate supply of water.
potable quality.

The water shall be of

7.2 The equipment shall be 10 installed and used that back siphonage of
liquid into the potable water lines is precluded.
7.3 Hot or cold water in ample supply shall be provided for plant cleanup needs where necessary.
7.4 The storage tanks for water should, unless completely sealed, be kept
covered, examined regularly and cleaned out at least once every six
months.
8. EMPLOYEE HYGIENE
8.1 Every person employed in the factt>ry shall be medically examined before employment. Periodical medical examination of the employees shall
be subsequently carried out to ensure that they are free from contagious,
communicable diseases.

8.1.1 It shall be impressed on all employees that they should notify the
medical officer, cases of vomitting, diarrhoea, typhoid, dysentery or any
other notifiable disease occurring in their own homes and families.
8.2 Employees shall keep their fiDs nails ahort and clean and wash their
hands with soap or detergent before commencing work and after each
absence, specially after using sanitary conveniences. Towels used for
drving hands should be clean,
8.3 :\11 employees shall be inoculated and vaccinated against the enteric
groups of diseases once a year and against smallpox once in two yean.
In case of an epidemic all workers shall be inoculated. A record shall be
kept,
6

let No wO}'ker .ball be allowed to work without proper clothing.

1.5 Employees ahall be provided with clean uniform or aprons or both
and clean walhable caps, where necessary.
1.5.1 The uniforms lhan be not worn outside the plant but put on jUlt
before atarting the work and changed when leaving.
L6 Eating, _ritting, nose cleaning or the use of tobacco in any form or
chewing bete leaves shall be prohibited within the manufacturing, packing
and .torage area of the unit. Notice to this effect shall be prominently
displayed.

1.7 Sufficient and suitable sanitary conveniences shall be provided, maintained and kept clean in every factory. The conveniences shall be
properly lighted. Separate conveniences shall be provided for each sex.
No convenience shall open directly into any work room in the factory.
8.8 Sufficient wash basin. with adequate provision of soap and towels,
latrines and urinals in the prescribed manner should be provided, conveniently situated and accessible to workers at all rimes while they are at
the factory.

9. CLEANING CHART
9.1 A routine cleaning chart should be drawn up and implemented.
may be on the lines of Appendix A.

It

APPENDIX A
(ClaUSe 9.1 )
ROUTINE CLEANING CHART FOR PREMISES
E~UIPMENT OR
AREA

ROUTINE TO FOLLOW

FRE~tJENCY OF
CLEANIl\;C

Drains

Remove grease and clean

Open drainage
channels

Remove an) surface grit and scrub

grids and channels with hot water
containing detergent \\ ith a su-rilizer

-do-

Dust bins

Wash out and invert

-do-

to

dry

Frequently and
rogulary

RoUTINB TO FOLLOW

Sttw,s:
i) Walls and
shelves

ii) FJoon

Sweep and/or clean

At leut once
week

Sweep and/or vacuum clean

Frequently and

regulary
Wash down with hot water contain- Dally
iog detergent
iii) Utensil.,
supply
vessell, and

measurel

Wah with bot water containing deter- At least once

gent, rinse and dry. If the utenli11 a day, more
supply vessels and mealurel, are used
frequently
if
for meat, cream, imitation cream or the
process
egg, the hot water should contain
requires
detergent with a sterilizer

Ventilation
ducts and fans

Brush and clean outside surfaces of When cleaning

ducts and metal fitments
the walls

Storage
tanks
( not completely sealed)

Drain tank, wash interior with hot At least

water containing detergent. Rinse -every
thoroughly and run off. When
months
refilling, first run off sufficient water
to dispose of any residues

Brining tanks

Scrape, scrub and wash with hot

water containing detergent. Rinse
thoroughly

Blocking, form- Dismantle, degrease and clean thoroing and stampughly

ing machines
Homogenisers

once
six

Before refilling

Frequently and
regularly

Dismantle, wash working parts in warm At the close of

water and detergent. Rinse with
every working
sterilieer, rinse with clean water,
period
reassemble

Cooking utensils Clean thoroughly and scrub in water After

every
at 45( Cor above, or immerse in warm
period of use
water containing detergent with
sterilizer. Scour, rinse and dry.
8

EQ,UlPllBJft' OR

RoOTlNB TO FOLLOW

Conveyor belt.

FuQUSJfOY 0.,

CLaArmto

AHA
Clean off dropped material

Frequently and
regularly during use

Clean stlrface of rollers

At least once a
day

Proving
and
baking tins

Clean thoroughly

Frequen tly and

Proving trolleys

Wash with hot water containing deter- Frequently and

gent, rinse and dry
regularly during use

Dough and pastry mixers

Remove spillage and extruded food

regularly

Frequently and
regularly during use

Clean thoroughly and wash with warm At the close of

water containing detergent. Rinse every working
with cold water and dry
period
Flavours, essences and colour
containers
Pastry
and
tables

boards
icing

Clean the outside of containers

Each time they

are used

Remove all traces of flour or sugar Regularly

deposit. Immerse boards in boiling
water and scrub, or scrub with warm
water containing detergent with
sterilizer

Knives
and
similar equipment

Wash in water at 45C or above or

in warm water containing detergent
with sterilizer. Rinse and dry

After use

Wooden trays

Scrub with the grain in warm water

containing detergent. Rinse and
dry

Frequently and
regularly

Wiping matorials and cloths

Keep in suitable chemical sterilizer Change several

between uses and boil after changing
times a day

BUREAU

OF

INDIAN

STANDARDS

HeBdquaners:
Manak Shavan, 9 Bahadur Shah Zafar Marg, NEW DELHI 110002
Telephones: 331 01 31. 331 13 75
Telegrams: Manaksanstha
( Common to all Offices)
Telephone
Regional Offices:
Central . Manak Bhavan, 9 Bahadur Shah Zatar Marg,
{331 01 31
NEW DELHI 110002
l331 13 75
36 24 99
-Eastern : 1/14 C. I. T. Scheme VII M, V. I. P. Road,
Maniktola, CALCUTTA 700054
2 1843
Northern : SeQ 445-446, Sector 35-C,
CHANDIGARH 160036
3 16 41

Southern: C. I. T. Campus, MADRAS 600113

4 1 24 42
{ 41 26 19
41 29 16

tWestern : Manakalaya, E9 MIDC, Marol, Andheri ( East). 6 32 92 95

BOMBAY 400093
Branch Offices:
'Pushpak', Nurmohamed Shaikh Marg, Khanpur.
( 2 63 48

AHMADABAD 380001

1 2 63

49

tPeenya Industrial Area 18t Stage, Bangalore Tumkur Road ~ 38 49 55

l38 49 56
BANGALORE 660058
Gangotrt Complex, 5th Floor. Bhadbhada Road, T. T. Nagar,
6 67 16
BHOPAL 462003
5 36 27
Plot No. 82/83, Lewis Road, BHUBANESHWAR 751002
63/6. Ward No 29, R.G. Barua Road, 6th Byelane,
3 31 77
GUWAHATI 781003
5-8-56C L. N. Gupta Marg ( Nampallv Station Road ),
231083
HYDERABAD 500001
6 34 71
R1 4 Yudhister Marg, C Scheme, JAIPUR 302005
{ 6 98 32
21 6 8 7 6
11 7/418 B Sarvodaya Nagar, KANPUR 208005
{ 21 82 92
6 23 05
Patliputra Industrial Estate, PATNA 800013
T.C. No. 14/1421. University P.O.. Palayam
f6 21 04
TRIVANDRUM 695035
\6 21 17
Inspection Offices ( With Sale Point ):
Pushpanja\i, First Floor, 205-A West High Court Road,
2 51 71
Shankar Nagar Square, NAGPUR 440010
Institution of Enginesrs ( India ) Buildin~, 1332 Shivaji Nagar, 62435
PUNE "411005
.Sal Offic. In Calcutt. i. at 5 Chowringh Approach, P. O. Prtncep 27 88 00
Stre.t. Calcutta 700072
tSal.. Office in Bombay i. at Novelty Chambers. Grent Roed, 89 66 28
Bombay 400007
tSalel Office in Bangalore il 8t unity Building, Narasimharaja Square. 22 36 71
Bangalore 560002

Reprography Unit, 8IS, New Delhi, India