There is always a risk of food borne illnesses if the food is not appropriately processed or handled. That is why it is important to follow all the safety measures while handling foods, especially non-vegetarian foods. The biggest health risk that meat, poultry and fish products can cause, comes from cross contamination. The common points […]
Archives for September 2014
Highlights of the FSSAI’s Fifteenth Authority Meeting
In a recent fifteenth Authority meeting held on 20th August 2014, FSSAI adopted the minutes of the 14th meeting with a few amendments in the ‘supplementary agenda’ as regards the use of lecithin and sodium stearoyl-2-lactylate in biscuits Other items approved in the Supplementary Agenda are Use of synthetic colour in thermally-processed bell pepper, okra […]
How to keep water & ice free from contamination to ensure food safety?
Consumption of contaminated water is extremely dangerous and can lead to serious illness. A large number of diseases nowadays are waterborne. Water used for the following purposes needs to be safe and free of any contamination. Water for drinking Water for cooking as an ingredient Water for processing of food Water for washing of equipment, […]
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