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 […]