The point of sale is termed as the final stage in the food operations chain and if you have taken precautions to follow the Food Regulations so far, then do ensure that at the point of sale there are no shortcomings either. All points of sales are seen either as low risk or high risk […]
General points that a food business operator must know about the FSSAI guidelines on equipment, containers & utensils
Every Food Business Operator is required to follow the guidelines defined under Schedule 4 as per Foods Safety and Standards (Licensing and Registration of Food Businesses) regulations, 2011, to serve the safe, clean & wholesome food to the consumers. FBOs should use the best designed food grade & safe utensils, equipment & materials; all those […]