Through a notification dated 21 July 2017, the FSSAI has made further amendments to the Food Safety and Standards (Contaminants, Toxins, and Residues) Second Amendment Regulation, 2017 related to the fixation of limits of Hydrocyanic acid in sago, cassava flour, tapioca flour, Manihot flour and their products. Hydrocyanic acid is also known as prussic acid […]
FSSAI standardises caffeinated beverages and proposes Hydrocyanic acid in flour
The FSSAI has notified standards for caffeinated beverages and blue tint plastic containers through its notification dated 2 December 2016. These standards have been amended in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 relating to BEVERAGES NON –ALCOHOLIC -CARBONATED The FSSAI standards state that Water used in the preparation […]
FSSAI proposes amendments of standards for Hydrocyanic acid in Sago
The FSSAI has proposed an amendment to the standards for hydrocyanic acid in sago through a notification dated 17 August 2016. The FSSAI has asked for comments and suggestions from stakeholders and WTO- SPS member countries within a period of 60 days from the date of the notification. The amendments have been proposed in the […]