Through a notification dated 29 December 2020, the FSSAI has asked the Commissioners of Food Safety of all States and UTs to carry out enforcement drives to check on the sale of adulterated spices. FSSAI has stated that there have been instances reported recently in media regarding the sale of adulterated spices in the domestic […]
FSSAI Gazette Notification Related to Provision of Additional Additives and Microbiological Requirements for Spices
Through its notification dated 9 October 2020 the FSSAI has Gazette Notified the Food Safety and Standards Food Products Standards and Food Additives) Eighth Amendment Regulations, 2020 related to the provision of additional additives (sorbitan monostearate) and microbiological requirements for spices. These amendments shall come into force on the date of their publication in the […]
FSSAI Publishes FSMS Guidance Document for Spices
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 […]