Through a notification the FSSAI has invited suggestions, views and comments from stakeholders on the proposed draft revision of the General Principles of Food Hygiene (CAC/RCP 1-1969) and it’s HACCP Annex which must reach FSSAI by 31 August 2017. These revisions were first suggested at the 48th session of the CODEX COMMITTEE ON FOOD HYGIENE […]
What all you need to know about Good Hygiene Practices?
All consumers have the right to expect safe, hygienically prepared and good quality food. This is the reason that the handling of food requires care to prevent the hazards. Good Hygiene Practices are the set of requirements to prevent contamination of food in order to provide safe food to the consumers. Food borne illnesses can result […]