In August 2015 the FSSAI had revised maximum limit of trans fatty acids to not more than 5% from the previous 10% in interesterified vegetable fat and oil, margarine and hydrogenated vegetable oils by making amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulation 2011. The FSSAI had extended the […]
FSSAI proposes revision of the General Principles of Food Hygiene and its HACCP Annex
Through a notification the FSSAI has invited suggestions, views and comments from stakeholders on the proposed draft revision of the General Principles of Food Hygiene (CAC/RCP 1-1969) and it’s HACCP Annex which must reach FSSAI by 31 August 2017. These revisions were first suggested at the 48th session of the CODEX COMMITTEE ON FOOD HYGIENE […]
FSSAI Issues Directions Regarding Food Fortification Logo
The FSSAI has issued directions dated 11 August 2017 regarding the operationalization of the logo for fortified food under the Food Safety and Standards (Fortification of Foods) Regulations 2017. In May 2017 the FSSAI had issued directions regarding the operationalization of standards for fortification of foods. Since then FSSAI has received a number of representations […]
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