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How to determine the shelf life of a ready-to-eat-food?
FSSAI has issued a guidance document on Food Safety Management System (FSMS) to implement GMP (good manufacturing practices)/GHP (good hygiene practices) requirements for food products.
The document, based on the product category, can be used by the FBOs (food business operators) as per the operations applicable to them.
The document is divided into five main sections.
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Food Safety Risk Assessment Guide
Safe food handling & Hygiene Booklet for Food Handlers
Guidance_Document_for_Filing_License_Application_ror_Nutraceutical_Products
ARTIFICIAL RIPENING OF FRUITS Ethylene gas - A safe fruit Ripener
Guidance Note for Aflatoxins - A Key Food Safety Concern
Guidance Note on Food for Special Dietary Use for Sportsperson (FSDU for Sportsperson)
Guidance Note on Safety and Quality of Traditional Milk Products
Food Hygiene & Safety guidelines for food business during Coronavirus Disease (COVID-19) pandemic
FSMS_Guidance_Document_FruitsVegetable
Guidance_Document_Catering_Sector
Guidance_Document_Fish
Guidance_Document_flour_milling_sector
Guidance_Document_Food_Grain_Warehouse
Guidance_Document_Milk
Guidance_Document_Nutraceutical
Guidance_Document_Poultry
Guidance_Document_Spices
Licensing_Regulations
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