Food Safety Standard

Training Learning Objectives for Food Handler

The training will address personal hygiene, contamination, and temperature control to reinforce the food handler’s behaviours, which can prevent foodborne illness. Employee Illness: The food handler will know to call the person in charge at the food service facility when...

Food Safety for Community Cooking and Food Banks

Hygiene and allergy advice for individuals and groups preparing meals to share in their community This guidance provides food safety information and guidance for individuals or groups wishing to prepare meals at home for their community. This can include preparing...

USDA Organic Products Labeling

About Organic Labeling: An overview of key requirements and the various labeling categories allowed under the USDA organic regulations. Organic product labels must be reviewed and approved by a USDA-accredited certifying agent before being used in the marketplace. What requirements...

Quality and Safety of Frozen Foods

Freezing is one of the most cost-effective ways of extending the long-term shelf life of many foods. Though other emerging technologies, such as infrared irradiation, microwaving, pulsed electric field, and ultrasound, are gaining more attention, freezing remains a dominant food...

Packaging of Fresh Fruits and Vegetables

The demand for fresh fruits and vegetables is continuously increasing but their preservation is still a challenge for food industry as they have ability to respire. Apart from common physico-chemical and microbiological degradations there can be degradations from respiration, transpiration...

Prevention of Microbial Contamination in Spices During Processing and Storage

Actions can be taken at every step throughout the growing, harvesting, drying, transportation, and processing of spices to ensure that a clean, safe spice is ultimately delivered to the consumer. Development of supply chain approval and re-evaluation programs and adherence...

Specific responsibilities of State food authority and state health sectors

Food Safety Commissioners (FSCs): As per the Food Safety & Standards Act, 2006, the state food safety machinery is headed by the Commissioners of food safety, for efficient implementation of food safety and standards and other requirements laid down under...

Guide to Developing a Food Defense Plan for a Food Processing Plant

What is Food Defense? Food defense is putting measures in place that reduce the chances of the food supply from becoming intentionally contaminated using a variety of chemicals, biological agents or other harmful substances by people who want to do...

Auditing of HACCP

Internal Auditing: An internal audit is a self-evaluation of the pre-requisite programs and HACCP system, subject to a holistic critical review. It is common for the HACCP team leader to conduct an internal audit. The best time to conduct the...

Food Operations and Controls

Purchasing raw food: Raw food may only be purchased and accepted from a certified and reliable food establishment source licensed for food trading activity. Documents or records must be available showing the sources and quantities of those materials. Raw foods...

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