This dimension differentiates food safety culture from the broader organizational culture. Recognizing actual and potential hazards and risks at all levels and functions represents a key element to building and sustaining a food safety culture. Basic scientific and technical information...
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The importance of developing a food safety culture: How can you meet audit requirements and regulatory expectations? How can you ensure every employee is committed to practicing the right behaviors all the time? Earlier we looked at a wide range...
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Quality Audit Systems in Food Safety Management System: A systematic and independent examination to determine whether activities and related results comply with planned arrangements and whether these arrangements are implemented effectively to achieve objectives Typically performed at defined intervals (monthly,...
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What is a Food Recall? Food producers use many controls to ensure the safety of their products. Despite their best efforts, however, sometimes unsafe food products, or those that do not meet legislative requirements, make their way into the marketplace....
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As the food industry, we are expected not only to provide food to all but also ensure it is safe for consumption. Food is necessary for our health and survival, providing us with energy and nutrients we need, and consumers...
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Introduction: Food on sale for human consumption must be wholesome, unadulterated, uncontaminated, properly labelled and fit for human consumption. Violation of the provisions in these regards may lead to regulatory action against the concerned FBO under the Act, or rules...
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To strengthen the food safety surveillance system, FSSAI has envisaged audits of Food Business Operators through Private Auditing Agencies. In order to cultivate and foster the growth of compliance culture, FSSAI is enabling compliance through private recognised Auditing Agencies. Food...
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About Food Safety Inspection based on Schedule IV: To provide assurance of food safety, Food businesses must implement an effective Food Safety Management System (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) and suitable pre- requisite programmes by...
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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...
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Food Safety and Standard Authority of India has to ensure training of persons who are, or intend to become involved in food businesses, whether as food business operators or employees or otherwise. It has accordingly been decided that it would...
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