The FSSAI has mandated to reduce the limit of industrially produced trans-fats, to not more than 2% so as to make the country free from the industrially produced trans- fats by 2022. This milestone will be one year ahead of the WHO target guidelines. Compliance with the mandatory national limits on industrially produced trans-fats will […]
Food Safety Guidelines for High Risk Foods – Meat, Poultry & Fish Products
There is always a risk of food borne illnesses if the food is not appropriately processed or handled. That is why it is important to follow all the safety measures while handling foods, especially non-vegetarian foods. The biggest health risk that meat, poultry and fish products can cause, comes from cross contamination. The common points […]
Food Safety Guidelines for thawing Food Prior to Cooking or Consumption
To thaw the food means to bring food products from a freezing point to room temperature. Another name for thawing is defrosting. Food is frozen so that microorganisms do not grow and so no degradation or contamination takes place as long as the food remains frozen. However, bacteria begin to multiply when the temperature of […]