The FSSAI is strengthening India’s national food laboratory network by positioning these facilities as the “heart” of the country’s food safety ecosystem. Recognizing that a robust testing system is critical for public safety, the regulator is taking several specific steps to build a credible foundation for this network: Financial and Regulatory Support: In recent years, […]

Artificial ripening is a controlled process used primarily on climacteric fruits to meet market demands and facilitate long-distance transport. Below are the detailed key points regarding its methods, regulations, and associated risks. Classification of Fruits and Ripening Patterns: Climacteric Fruits: These fruits, such as mango, banana, papaya, and tomato, can be harvested at full maturity […]

The provided sources outline the regulatory framework and operational guidelines for E-commerce Food Business Operators (FBOs) in India, established by the Food Safety and Standards Authority of India (FSSAI). Key points from the documents include: Scope and Definitions: E-commerce FBOs include entities that carry out food business activities through a digital and electronic network. They […]

Ready-to-eat (RTE) foods are foods that you can eat directly without cooking or heating, like sandwiches, salads, or packaged snacks. These foods are very common in stores and restaurants because they save time and are convenient. Because people eat these foods without cooking them, companies that make them must follow very strict food safety rules. […]

The Food Safety Emergency Response (FSER) system is a coordinated framework designed to manage public health risks arising from food contamination through prevention, preparedness, and rapid response. Core Objectives and Scope: Preventing and managing food safety incidents that may endanger public health at national or international levels. Facilitating interagency cooperation between local, state, and central […]