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1. Transport Risk Assessment: Required for businesses offering off-site catering services, addressing food transport safety

2. Event-Specific Risk Assessment: Required for businesses primarily handling large events or specialized functions

3. Allergen Management: Detailed section required for businesses handling common allergens or serving sensitive populations

4. Cultural/Religious Food Handling: Required for businesses offering specialized cultural or religious catering services

5. Environmental Impact Assessment: Required for larger operations or those operating in environmentally sensitive areas

6. Customer Interface Risk Assessment: Required for businesses with direct customer service elements like buffets or live cooking stations

1. Schedule A: Risk Assessment Matrices: Detailed risk scoring matrices and assessment criteria

2. Schedule B: Control Measure Checklists: Standard checklists for implementing and monitoring control measures

3. Schedule C: Incident Report Forms: ������Ƶ for reporting and documenting safety incidents

4. Schedule D: Equipment Safety Checklists: Detailed safety checks for different types of kitchen equipment

5. Schedule E: Cleaning and Sanitation Schedules: Detailed cleaning schedules and procedures for different areas

6. Appendix 1: FSSAI Compliance Checklist: Checklist ensuring compliance with FSSAI regulations

7. Appendix 2: Emergency Contact Information: List of emergency contacts and response teams

8. Appendix 3: Training Records Template: ������Ƶ for maintaining staff training records

9. Appendix 4: Temperature Monitoring Logs: ������Ƶ for recording food and storage temperatures