High Risk Foods are those ready-to-eat food articles which may invite the growth of the harmful bacterial organisms. Such foods are in the ready to be consumed state and does not require any further processing except in some ready to be made food products, where minimum processing is further required before consumption. High Risk Foods […]
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 […]