Food Safety Audits will reduce the regulatory Food Safety Inspections conducted by Central or State Licensing Authorities. Satisfactory Audits will lead to less frequent regulatory inspections by Central or State Licensing Authority except the regulatory sampling. This will strengthen food safety surveillance system and encourage self-compliance. This will reduce the gap between regulator led enforcement […]
Category: FSMS
FSMS
Which kind of cutting board is best to use: plastic or wood?
“Food grade material shall be used.
Is it OK to defrost meat on the kitchen counter?
“There are three acceptable methods for thawing food – 1. Thawing-In Refrigerator – Identify a designated area for the defrosting of foods in the cold room/refrigerator or a labeled trolley (in a cool room) may be used for this purpose. – Place the frozen food in the perforated pan so that dripping should not contaminate […]
Do I need to register my Food business?
Yes, it is mandatory to either license or register (depending on your turnover) your food business.
List the agenices granted recognition under FSS (Food Safety Auditing) Regulations, 2017
“Food Safety Management System means the adoption of Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Hazard Analysis and Critical Control Point (HACCP) and such other practices as specified by regulation, for the food business. A Food Safety Management System (FSMS) is a network of interrelated elements that combine to ensure that food does not […]
What is HACCP?
“HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system which identifies, evaluates, and controls hazards (i.e a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect) which are significant for food safety. In simple terms, it involves identifying what could go […]
Show the New Act will curb increasing food adulteration ?
The Act aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi- departmental control to a single line of command. The single authority will set all the Quality,Safety and Hygienic standards of Food in addition to Licensing,Auditing of the Food Premises and traceability […]
How New Act will curb food adulteration ? Show the New Act will curb food adulteration ?
The Act aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi- departmental control to a single line of command. The single authority will set all the Quality,Safety and Hygienic standards of Food in addition to Licensing,Auditing of the Food Premises and traceability […]
How long can I leave food out of the refrigerator?
Microorganisms grow well in the temperature danger zone, i.e. 60⁰ C to 5⁰ C. Within this range, temperatures between 51 ⁰ C to 21⁰ C allow for the most rapid growth of microorganisms.
What should i do to take care of my regrigerator properly ?”
When storing food in refrigerator, ensure that refrigerator is maintained at a temperature of 5 – 8 degC. All the gaskets, buckets & trays should be kept clean at all times. Food should be kept covered in refrigerator & cooked food shall be kept above uncooked/raw food to avoid contamination. Leftover food should be periodically […]
Is it safe to defrost meat on the kitchen counter?
“There are three acceptable methods for thawing food – 1. Thawing-In Refrigerator – Identify a designated area for the defrosting of foods in the cold room/refrigerator or a labeled trolley (in a cool room) may be used for this purpose. – Place the frozen food in the perforated pan so that dripping should not contaminate […]
Is it manadatory to register my food business?
Yes, it is mandatory to either license or register (depending on your turnover) your food business.
What is the difference between a ‘best before’ and a ‘use by’ date?
“As per the defination of “”Use by date”” in FSS (Packaging & Labelling) Regulation, 2011 “Use – by date” or “Recommended last consumption date” or “Expiry date” means the date which signifies the end of the estimated period under any stated storage conditions, after which the food probably will not have the quality and safety […]
What all thing we need to do to open a new food business?”
If you want to open a food business, you are first required to either license or register (depending on your turnover) your food business. Subsequently, you are required to comply with condition of license and follow sanitary requirements as mentioned in Schedule 4 of FSS (Licensing & Registration of Food Businesses) Regulation, 2011. You will […]
What should I do if I find something in my food (a foreign object) that shouldn’t be there? How do I complain about contaminated food?
You can register your grievance to FSSAI about unsafe food by logging at https://foodlicensing.fssai.gov.in/cmsweb/ & providing basic information such as license number of FBO, your personal details, details of the concern with the product etc.