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pdfIAF Informative Document For Management of Extraordinary Events or Circumstances Affecting ABs, CABs and Certified Organizations

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Food for Special Dietary Use for Sportsperson
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Microbiomes, a food safety perspective
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Herbs and spices and antimicrobials
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Herbs and spices
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A guide to colouring foods
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Fish and Fish Products – Processing Including Pre-Processing
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Basic Food Safety for Retail and Distribution
Basic Food Safety for Retail and Distribution
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Food Microbiology
Food Microbiology
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Good Hygiene Practices
Good Hygiene Practices
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Food Safety at School
Food Safety at School
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Food Intolerance
Food Intolerance
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Importance of Sustainable Aquaculture and Its Practices
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How to Determine the Shelf Life of Food
How to Determine the Shelf Life of Food
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Food Safety Plan
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Prevention and control requirements during production and processing
Prevention and control requirements during production and processing
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COVID-19 prevention and control health management of practitioners
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Intermediate Food Hygiene
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Traceability in food and agricultural products
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Food Handler Learning Objectives
Food Handler Learning Objectives
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Allergen Management
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Food Preservation
Food Preservation
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Guidance Note-Milk Products
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Food Safety Information-Bakery
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Food Authenticity
Food Authenticity
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Cleaning and Sanitizing a Commercial Kitchen
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Control of Hazards in Food
Control of Hazards in Food
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Prevention and Control of Pest Infestation in Food Industries
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How contaminated oils are cleaned and upgraded?
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Food Handling and Processing
Food Handling and Processing
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Basic Food Safety Information for Food Handler
Basic Food Safety Information for Food Handler
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Good Hygienic and Manufacturing Practices to be followed by licensed FBOs engaged in catering or food service operations
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Food Allergy & Intolerance
Food Allergy & Intolerance
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Guidance for the catering industry
Guidance for the catering industry
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Cross Contamination and Sanitation
Cross Contamination and Sanitation
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Strengthening National Food Control Systems
Strengthening National Food Control Systems
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Specific Issues of Developing Countries
Specific Issues of Developing Countries
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Meat and Seafood Spoilage
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Elements of a National Food Control System
Elements of a National Food Control System
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What does a strong food safety culture look like?
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Introduction to Metal Detection
Introduction to Metal Detection
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Food Crime:Perception of Illicit Practices in the Food Sector
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Public-Private Partnerships for Safer Food
Public-Private Partnerships for Safer Food
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Building a Comprehensive Food Safety Plan
Building a Comprehensive Food Safety Plan
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How do I control food safety risks?
How do I control food safety risks?
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Food Traceability Implementation Guidance for Growers
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Distilled and un-distilled alcoholic beverages
Distilled and un-distilled alcoholic beverages
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India begins regulating vegan food
India begins regulating vegan food
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Applications of water in the dairy
Applications of water in the dairy
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Food Safety and Food Safety Hazards
Food Safety and Food Safety Hazards
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Definition and Identity of Health Supplements and Nutraceuticals
Definition and Identity of Health Supplements and Nutraceuticals
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Water and Water based Beverages
Water and Water based Beverages
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Environmental Impact of Food Packaging
Environmental Impact of Food Packaging
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Food Safety and Safe food practices
Food Safety and Safe food practices
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Botanical as Dietary Supplements
Botanical as Dietary Supplements
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Emergency Portable Food Storage
Emergency Portable Food Storage
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Food safety auditor requirements
Food safety auditor requirements
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GMPs and GHPs Edible Oil Plant
GMPs and GHPs Edible Oil Plant
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Understanding Dietary Supplements
Understanding Dietary Supplements
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A Food Handler’s Guide to Food Safety
A Food Handler’s Guide to Food Safety
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How do we control food safety risks?
How do we control food safety risks?
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Introduction to Food Safety or HACCP Systems
Introduction to Food Safety or HACCP Systems
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Food Safety Challenges in Food Service Environments
Food Safety Challenges in Food Service Environments
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A Guide to Calculating the Shelf-Life of Foods
A Guide to Calculating the Shelf-Life of Foods
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Good Food Production Practices
Good Food Production Practices
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Special Reminders for Food Workers
Special Reminders for Food Workers
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Prevention of Cross Contamination
Prevention of Cross Contamination
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Fundamentals of Nutrition and Foods
Fundamentals of Nutrition and Foods
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Reducing Wasted Food & Packaging
Reducing Wasted Food & Packaging
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Health and Safety at Work
Health and Safety at Work
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How Our Food System Affects Public Health?
How Our Food System Affects Public Health?
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Hygiene Rating & Safety of Food
Hygiene Rating & Safety of Food
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Steam Sterilization in Food Products
Steam Sterilization in Food Products
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Role of Nutraceuticals in Modern Healthcare
Role of Nutraceuticals in Modern Healthcare
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Safe & Healthy Food Handling for Food Establishments
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Impact of Oil Contamination in Food Grade Compressed Air
Impact of Oil Contamination in Food Grade Compressed Air
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Our Climate and Food Safety
Our Climate and Food Safety
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Food microbiological risk assessment (MRA)
Food microbiological risk assessment (MRA)
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Food service establishment Guidelines on Pest Management
Food service establishment Guidelines on Pest Management
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Intersection of Human and Planet Health
Intersection of Human and Planet Health
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A guide to antioxidant foods
A guide to antioxidant foods
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Hygienic Zoning in Food Manufacturing Factories
Hygienic Zoning in Food Manufacturing Factories
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Environmental Monitoring Self-Assessment in Preparation for FSMA
Environmental Monitoring Self-Assessment in Preparation for FSMA
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Chemicals in Food Hygiene
Chemicals in Food Hygiene
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Food Fraud Prevention
Food Fraud Prevention
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Importance of Organic Food in our Bodies
Importance of Organic Food in our Bodies
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Food Allergy Facts and Statistics
Food Allergy Facts and Statistics
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Frozen Food Packaging
Frozen Food Packaging
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Five ways to avoid a food recall
Five ways to avoid a food recall
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Freezing Food – FAQs
Freezing Food – FAQs
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Managing premises, staff and systems
Managing premises, staff and systems
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General Safety Guidelines
General Safety Guidelines
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Food Security and Sustainable Development
Food Security and Sustainable Development
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TACCP/VACCP-A Guidance Note
TACCP/VACCP-A Guidance Note
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Food Grade Warehousing Standards and Guidelines
Food Grade Warehousing Standards and Guidelines
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Food Poisoning
Food Poisoning
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Food Safety Regulatory Eco-System
Food Safety Regulatory Eco-System
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Food Flavours
Food Flavours
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Labour and Workers in the Food System
Labour and Workers in the Food System
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Contamination of Food
Contamination of Food
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Personal hygiene of food handlers
Personal hygiene of food handlers
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Conservation and storage of food
Conservation and storage of food
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Food Grade Lubricants
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Milk Processing and Packaging
Milk Processing and Packaging
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General Principles of Food Hygiene
General Principles of Food Hygiene
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Principles and functions of Quality Control & Quality Assurance
Principles and functions of Quality Control & Quality Assurance
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Microbiology of Food Preservation
Microbiology of Food Preservation
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General Principles of Food Hygiene by Codex
General Principles of Food Hygiene by Codex
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Food Packaging-Roles, Materials and Environmental Issues
Food Packaging-Roles, Materials and Environmental Issues
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Strategies for promotion of traditional meat sector in India
Strategies for promotion of traditional meat sector in India
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Safe Food – A Healthy Tomorrow
Safe Food – A Healthy Tomorrow
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Manufacturing process of Health Supplements/Nutraceuticals
Manufacturing process of Health Supplements/Nutraceuticals
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Pesticide Residues in Food
Pesticide Residues in Food
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Traceability of foods and foodborne hazards
Traceability of foods and foodborne hazards
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Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry
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Best Practices for Managing a DTC Delivery Food Safety Program
Best Practices for Managing a DTC Delivery Food Safety Program
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Third-Party Food Delivery guidance
Third-Party Food Delivery guidance
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Implementation Guideline for Packers/Re-packers
Implementation Guideline for Packers/Re-packers
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Functional properties of Dairy Ingredients
Functional properties of Dairy Ingredients
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Industry Food Donation Guidelines
Industry Food Donation Guidelines
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Importance of Cleaning for Food Safety
Importance of Cleaning for Food Safety
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Requirements of Food Business Operators (FBOs)
Requirements of Food Business Operators (FBOs)
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Safety in the Restaurant and Foodservice Business
Safety in the Restaurant and Foodservice Business
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Functional Food and Ingredients
Functional Food and Ingredients
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Quality Assurance and Food Safety of Powdered Ingredients
Quality Assurance and Food Safety of Powdered Ingredients
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Frozen Food Processing and Packaging
Frozen Food Processing and Packaging
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Inspection Techniques and Equipment for Pest Control
Inspection Techniques and Equipment for Pest Control
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Specific GMP measures for Food Transportation
Specific GMP measures for Food Transportation
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Food Safety Measures for Preparing Sweet food
Food Safety Measures for Preparing Sweet food
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HACCP Implementation for a ready to eat food
HACCP Implementation for a ready to eat food
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Food Safety – Prerequisites Programmes (PRP’s)
Food Safety – Prerequisites Programmes (PRP’s)
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General aspects of Packaging
General aspects of Packaging
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Food Safety Root Cause Analysis
Food Safety Root Cause Analysis
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Validation of Cleaning and Sanitation Programs
Validation of Cleaning and Sanitation Programs
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Recycling of Food Packaging
Recycling of Food Packaging
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Food Safety in the Healthcare Institutions
Food Safety in the Healthcare Institutions
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Nutrients and their preparations
Nutrients and their preparations
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Food Operations and Controls
Food Operations and Controls
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Guide to Developing a Food Defense Plan for a Food Processing Plant
Guide to Developing a Food Defense Plan for a Food Processing Plant
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Prevention of Microbial Contamination in Spices During Processing and Storage
Prevention of Microbial Contamination in Spices During Processing and Storage
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Packaging of Fresh Fruits and Vegetables
Packaging of Fresh Fruits and Vegetables
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Quality and Safety of Frozen Foods
Quality and Safety of Frozen Foods
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Food Safety for Community Cooking and Food Banks
Food Safety for Community Cooking and Food Banks
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Training Learning Objectives for Food Handler
Training Learning Objectives for Food Handler
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Plant Based Protein Products
Plant Based Protein Products
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Plant Based Meat Products
Plant Based Meat Products
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Moisture and Total Solids Analysis of Food
Moisture and Total Solids Analysis of Food
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Junk Food Vs Healthy Food: Advantages, Disadvantages and Healthier Food Choices
Junk Food Vs Healthy Food: Advantages, Disadvantages and Healthier Food Choices
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Allergen information for loose foods
Allergen information for loose foods
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Food Waste Segregation and Treatment
Food Waste Segregation and Treatment
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Food Safety Guide for Event Catering
Food Safety Guide for Event Catering
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Food Manufacturing, Processing and Storage Integrated Pest Management
Food Manufacturing, Processing and Storage Integrated Pest Management
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Advantages and disadvantages of the packaging materials, effects of these materials on packed commodities
Advantages and disadvantages of the packaging materials, effects of these materials on packed commodities
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Pesticides: Food Safety Concerns, Precautions and Safety Measures
Pesticides: Food Safety Concerns, Precautions and Safety Measures
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Indian Food Production, Consumption and Processing
Indian Food Production, Consumption and Processing
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Security of Food
Security of Food
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Food Allergy
Food Allergy
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Cleaning in Food Industry
Cleaning in Food Industry
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How to determine the shelf life of a ready-to-eat food?
How to determine the shelf life of a ready-to-eat food?
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A Reference Guide for Food Service Operators
A Reference Guide for Food Service Operators
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Guide to Color-coding in Food Industry
Guide to Color-coding in Food Industry
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Why Your Organisation Needs Standard Operating Procedures
Why Your Organisation Needs Standard Operating Procedures
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Good Storage & Distribution Practices of Food Supplement Products
Good Storage & Distribution Practices of Food Supplement Products
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Special Requirements for High-Risk Foods
Special Requirements for High-Risk Foods
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Key Partners of Indian Food Safety Emergency Response (FSER) Plan
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Food-O-Copoeia
Food-O-Copoeia
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