Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of […]
Food Safety Guidelines For Foods With Gravy & Fried Food Products
High Risk cooked and prepared foods need special handling to prevent the growth of microbiological contaminants. Food Business Operators have to maintain the right temperature for storing or heating. They have to also ensure that food is consumed within the specific time as mentioned in the FSSAI guidelines. Bacteria multiply very fast in food that […]
Delhi High Court: FSSAI fully empowered to ensure street vendors are following regulations
The Municipal Corporation of Delhi (MCD) had recently sent out general public notices to ban the sale of sugarcane juice and cut fruit from being sold in the open by the street vendors, without a license. Following this move the National Association of Street Vendors of India (NASVI) had filed a PIL calling the move […]
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