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How to determine the shelf life of a ready-to-eat-food?
FSSAI has created this guidance document to help Food Business Operators FBOs ensure basic hygiene and sanitation in manufacturing and sale of food products. It also suggests a line of action to the food safety regulatory authorities to prevent adulteration in food products and ensure effective regulatory compliance for food safety in products. It focuses on enhanced declaration by sellers, guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It will increase consumer awareness about food safety and empower them with knowledge and grievance redressal avenues available to them.
Following FSSAI-Guidance Notes you can read, download and share with friends and professionals
Should you need more information, please Chat with us Ask The Expert.
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Safe handling, processing & consumption of poultry meat and eggs during bird flu outbreak
Guidance Note on Food for Special Medical Purpose (FSMP)
Food Safety and Hygiene Guidelines for Food Businesses during COVID-19
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Fruits & Vegetables
Hygiene and Safety During Covid19
Metal Contamination in Foods
Milk Products Safety
Pesticides- Food Safety Concerns, Precautions and Safety Measures
Millets - Nutri Cereals
FSDU- Food for Special Dietary Use for Sports Persons
Aflatoxins - Food Safety Concern - Allergen
Gluten Free Foods - Precaution for Celiac Disease
Pulses & Besan
Irradiated Food - It is Safe - Bursting Myths
Used Cooking Oil - Handling & Disposal
Fruit Ripener- Ethylene Gas is Safe
Plastic Eggs - Myth buster
Ground Spices - How to ensure Safe ?
Fish - Issue of Formulin in Fish
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