FSSAI proposed revised standards of microbiological standards for fish and fish products under “Appendix B” of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The changes to TABLE 1, and entries relating thereto will be substituted. After calling for views, suggestions and comments from WTO-SPS Committee Members, proposed standards will be […]
FSSAI Proposes to Permit the Use of Additional Food Colours
FSSAI has now proposed to add more colours to the list of the permitted natural colours, whether isolated from natural colours or produced synthetically, and may be used in or upon any article of food. Once the changes are published in the Official Gazette these regulations will be called the Food Safety and Standards (Food […]
FSSAI Extends Time for Standards Relating to Caramel and Glazing Agents
In an Order released on 4th February 2015, the FSSAI has extended the time period with respect to proviso to Regulations 1.1.2 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 for standards relating to caramel and glazing agents. The Proviso to Regulation 1.1.2 says “Provided that wherever the standards given […]
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