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FSSAI Again Extends Timeline for Labelling of Frozen Desserts

FSSAI Again Extends Timeline for Labelling of Frozen Dessert of Confection Products The FSSAI has issued a letter dated 01st January 2020 related to Extension of timeline for compliance of labelling provisions for the products "Frozen Dessert or Confection" under Food Safety and Standards (Food Product Standards and Food Additives) Thirteenth Amendment Regulations, 2017. Through [...]

What are the special requirements while handling High Risk Foods like cut fruits, fresh juices & confectionery products?

High risk foods are those that are ready to eat products which should be stored under recommended temperatures and have to be consumed within a limited time frame. High risk foods become easy targets for microbial contamination as bacteria can grow quickly in these food products. Any contamination of food products is a health risk […]

Schedule 4: Part – V

Specific Hygienic and Sanitary Practices to be followed by Practices to be followed by Food Business Operators engaged in catering / food service establishments In addition to Part-II the Catering/ food Service establishment in which food is being handled, processed, manufactured, stored, distributed and ultimately sold to the customers and the persons handling them should […]

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