Cleaning and sanitizing are two very important aspects that help to prevent the growth and spread of contaminants that cause food borne illnesses. Cleaning and sanitizing often involves the use of chemicals and cleaning agents which need to be stored safely too. Cleaning requires that all food surfaces, preparation areas and equipment are clean to […]
Food Safety Guidelines for Waste Storage & Disposal in the Food Units
To keep foods and beverages safe, it is important that you manage your waste according to regulations set by FSSAI. These guidelines (Schedule 4) ensure that waste does not come in contact with food, either directly or indirectly, through flies and insects or through more serious contaminants like effluents. Cross contamination from flies and insects […]
Food Safety Guidelines for High Risk Foods – Meat, Poultry & Fish Products
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 […]
- « Previous Page
- 1
- …
- 574
- 575
- 576
- 577
- 578
- …
- 720
- Next Page »