Food Safety and Standards Authority of India lays down science-based standards for articles of food and regulates their manufacture, storage, distribution, sale and import, to ensure the availability of safe and wholesome food for human consumption and for matters connected...
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Registration of Foreign Food manufacturing facilities: The Food Authority may from time to time based on the risk specify the categories of food products intended for export to India for further regulating control as specified in these regulations. Foreign Food...
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As the food safety hazards may originate from multiple sectors (plant, animal, feed, processing, etc.) and impact human health, therefore, the key to a successful response is to involve all relevant stakeholders from food sectors and health sectors. This helps...
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These regulations prescribe the labelling requirements of pre-packaged foods and display of essential information on premises where food is manufactured, processed, served and stored. Labelling of Pre-packaged Foods: General Requirements: (1) Every pre-packaged food shall be labeled with information as...
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How to use the BRCGS Auditor Checklist & Site Self-Assessment tool? This tool is designed to help you assess your operation against the requirements of the Standard and help prepare you for your certification audit. The checklist covers each of...
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This section deals selectively with varieties of food which are high risk as per HACCP and may need special attention. The type of foods covered here are as follows: Cut fruits/salads, fresh juices and beverages Fresh fruits /vegetables cut or...
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A Food supplement is defined under legislation as foodstuffs the purpose of which is to supplement the normal diet and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect, alone or in combination, marketed...
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If there’s one thing your employees and customers rely on, it is this: “Consistency.” Your customers want consistency because they need to interact with your products and services and for them to work in a predictable way. Your employees want...
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The advantages of color-coding: You minimize the risk of your products becoming contaminated with microorganisms, allergens, or foreign bodies by separating steps, sections, and areas in the food production process. You reduce the risk and cost of product rejection and...
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More and more people are eating away from home each year, some due to convenience or recreation and others due to necessity. Whether dining in a fast-food restaurant, a school foodservice, a hospital cafeteria, or a fine dining restaurant, people...
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