In an effort to help to reduce the risk associated with Spices and assist manufacturers that wish to adopt a Hazard Analysis Critical Control Point (HACCP) approach, FSSAI has developed the Guidance document on Food Safety Management System (FSMS) for Spice Processing. This guidance document should be read with the Food Safety and Standard Act […]
FSSAI Issues Guidance Note on Safe Ground Spices
India is a leader in the global spice market and is known the world over as “the Home of Spices”. It caters to 48 percent of the world demand for spices. Spices are consumed in various forms as whole spices, ground spices, oleoresins and extracts and are used to enhance the flavour and taste of […]
FSSAI Makes Draft Provisions for Addition of New Food Additives
FSSAI has made provisions for new food additives in the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulation 2017. After stakeholders representation, the FSSAI has made more amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011 and has prescribed their limits as per CODEX […]