Viruses, bacteria and parasites are the three main contaminants that can enter fruits and vegetables and which are responsible for illness in human beings when these contaminated fruits and vegetables are consumed. Besides following proper sanitary treatment it is very important to prepare fruits and vegetables in the right temperature as this prevents the development […]
Food Business Operators must check Food Processing Techniques to provide safe food
Processing and preparation techniques play important role to keep away the safety hazards in the long chain from the raw food to the making of a final food product. FSSAI has laid down norms in preparation/ processing/cooking of food so that hazards are either eliminated. The steps to be followed begin at the raw material […]
Some important points for FBOs while handling raw materials
Handling of raw materials is important as it prevents cross contamination from the raw material to ready-to-eat food. Contaminants can be biological, chemical or physical hazards and once introduced into the raw material they can remain in the food throughout the preparation and processing procedure. Contamination can also be introduced into the food by raw […]
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