Assessment of risk determinants of sustainable food safety status in food court

The status of food safety at a food court in Bangalore city was studied through risk determinants which defined the relationship between prerequisites (PRP), operational prerequisites (OPRP) and critical control point (CCP). Six Food Business Operators (FBO) were identified and data collected through visual observation and verification of the flow of operations. The tools used were questionnaires which were developed based on FSSAI guidelines. These questionnaires assessed kitchen location and design, status of equipment and facilities, critical control points, sanitation and personal hygiene using an ordinal scale of four for rating. The results indicated that the PRP and OPRP of the FBOs had 50% compliance in location and