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, […]
Food Safety Guidelines for thawing Food Prior to Cooking or Consumption
To thaw the food means to bring food products from a freezing point to room temperature. Another name for thawing is defrosting. Food is frozen so that microorganisms do not grow and so no degradation or contamination takes place as long as the food remains frozen. However, bacteria begin to multiply when the temperature of […]
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