Quality control programme shall be in place to include inspection and testing of incoming raw materials and finished products. Laboratory facility and trained and competent testing personnel shall be available for food testing. If there is no in-house laboratory present, all the regular testing done through an accredited external laboratory/laboratory shall be notified by FSSAI. […]

Food Irradiation: What You Need to Know? Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated. Food irradiation (the application of ionizing […]

Introduction: Food products are said to be adulterated if their quality is lowered by the addition of any substance, which is injurious to health or by extracting a nutritious substance present in the food. Food adulterants include coloring agents, starch, Pepperoil, injectable dyes and others, pesticide residues, larvae in foods, droppings of rodents and metallic […]

Existing Android Users – Please UPDATE YOUR APP for exiting new features. Scientific Panel on Methods of Sampling & Analysis: FSSAI has constituted Scientific Panel on Methods of Sampling and Analysis to revise existing testing methodologies and incorporate new test methods for analysis of various new parameters. Terms of Reference (TOR) of the Scientific Panel […]