Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. The word cheese comes from Latin caseus, from which the modern word casein is also derived. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet from non-animal source, […]
Archives for March 2015
FSSAI Gives Direction on Inspection of Premises for Issue of License
Sometime back in October 2012, the FSSAI had permitted that certain categories of Food Business Operators can be removed from the purview of pre-inspection of premises before grant of license under the FSS Act 2006. Then again in May 2013, it was decided at a meeting chaired by the Chairperson FSSAI, that premises of FBOs […]
FSSAI Introduces Self Declaration as a Substitute to Affidavit for Food Licensing/Registration
According to the FSS (Licensing and Registration) Regulations, Food Business operators were earlier required to give an ‘Affidavit’ on non Non-judicial stamp paper to obtain the License but now FSSAI has simplified the process. The FSSAI has changed the requirement of ‘Affidavits’ to ‘Undertaking by way of Self Declaration.’ According to an Order, (O.M. No. […]
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