FSSAI Guidelines for Standardised Street Food Cart under ‘Clean Street Food Hub’ Initiative

FSSAI Guidelines for Standardised Street Food Cart under ‘Clean Street Food Hub’ Initiative

Through a letter dated 13 January, 2013 the FSSAI has given guidelines for vendors to provide standardised street food carts. FSSAI has already initiated the “Clean Street Food Hub” in order to strengthen the street food sector and to uplift food safety, hygiene of street food vending especially as the street food sector is huge and largely unorganized. One of the major challenges in improving street food vending is lack of basic infrastructure and availability of standardized Food Safety Vending Cart model in the market.

To address this challenge, a workshop was conducted on “Developing a road map for clean street food vending across the country” dated 14 November, 2019 at FSSAI HQ. It was decided during the workshop that food vending carts must be standardized so that it has a demonstrative effect for consumers in street food, nudge more street food vendors to become part of potential hub and to generate demand for better infrastructure and services.

FSSAI is in the process of floating Expression of Interest (EOI) for procurement of standardized food safety cart. There will be basic four designs of food cart depending on nature of food operation. FSSAI has decided to empanel vendors for manufacturing and supply of these carts so that State Governments, local bodies, Municipal Corporation etc. can procure them directly. FSSAI will also facilitate street food vendors to avail loans from banks and grants from government.

Detailed guidelines covering design of the carts, their specification and criteria for distribution along with terms and conditions are enclosed as Annexure A below. States are requested to identify key locations and devise their roadmap for the distribution and subsequent usage of the model carts. Street food carts will be given to States/UTs as per requirement for which they will need to request as per proforma enclosed at Annexure B within 4 weeks along with suggestions, if any.

Annexure A

DETAILED GUIDELINES FOR PROCURING AND DISTRIBUTION OF CART

1. STANDARDISED CART DESIGN AND PROTOTYPE

1.1 Cart design as per table below

S. No

Design Typology

Cart Typology

Indicate Size

Design type A

Prepared meal cart (dosa, pav bhaji, etc.)

8 feet x 5 feet

Design type B

Salad/Chaat cart (Cut fruit Chaat, Vegetable fruit chaat etc.)

3 feet x 6 feet

Design type C

Beverage Cart (Juice/Water/Shakes etc.)

2 feet x 7 feet

Design type D

Single item/Mini carts (Momos, popcorns, candy floss, idli etc.)

3 feet x 3 feet

1.2 Cart Specification

• The surfaces of the Vending Carts which come in contact with food or food storage utensils shall be built of solid, rust/ corrosion resistant materials i.e. Stainless steel
• Cart shall have storage area with locking facility
• Working surfaces of vending carts shall be impermeable and easy to clean (like stainless steel), and placed at least 60cm to 70cm from above ground. It should provide sufficient space for ease of operations.
• Cart shall be protected from sun, wind and dust.
• It shall have the facility of proper lighting, ventilation and fire safety measures.
• Cart shall have inbuilt sink with provision of potable water facility, wherever necessary.
• Designated places for storing raw material, cooked/finished food, potable water, cutleries, protective gears (apron, mask, caps, gloves etc.), cleaning clothes, chemical/detergents etc.
• Provision of dustbins to segregate dry and wet waste.
• Place for display of menu, FSSAI License/Registration, healthy messages, ratings etc.
• Wherever applicable, it shall have a provision for refrigerator/cooling unit, a stove/food warmer, gas cylinder and fire extinguisher.
• The cart shall have ease of mobility on wheels and an option for towing.

2.  FOR SELECTION OF STREET FOOD VENDORS BY STATE/UT’S

• Street food vendors should be Registered/Licensed under FSSA, 2006.
• Street food vendors should be trained under FoSTaC (Food Safety Training and Certification).
• Vendors should be associated with some potential cluster located at tourist spots, near famous places of worship, other public hot spots etc. For initial phase select major cities of state.

3. CRITERIA FOR SENDING CART REQUIREMENT BY STATE/UT’S

Five to ten locations for big states and two to three locations for small states are planned for giving model carts. Suggest 15 to 25 carts/ location. Proforma for sending requirement as per Annexure B*.*

4. TERMS AND CONDITIONS

• These carts will be sent directly by final awardee i.e. selected cart manufacturer to State/UTs Food Safety Department for onward distribution. Delivery will be done to state capitals. Any further expenditure regarding the distribution shall be done by State Government.
• All carts should neither be delivered in only one cluster nor spread across too many clusters. The attempt should be to showcase in few important hubs with high visibility and usage.
• Distribution of cart and periodic monitoring will be done by concerned State/UT’s Food Safety Department on terms and condition as may be decided by State Government. State Government shall be responsible for the placement, usage, grant of such carts and may impose suitable conditions while distribution.
• States are expected to promote the usage /procurement of such carts by themselves procuring/coordinating through CSR initiatives /assistance in funding or loans/ Consumer Organizations, etc.

Annexure B

Any suggestions in this regard:                                                   

                                             Sign & Stamp:

              Name of Authorized Signatory:

                                                            State:

                                                             Date:

Source: FSSAI