On February 19, 2018 FSSAI declares in continuation to letter no: 15(6)2017/FLRS/RCD/FSSAI dated February 15, 2018 where it was communicated that FSSAI will provide a temporary window to such FBOs those license/Registration expired during the period of December 15, 2017 to February 15, 2018.
It is decided that an extended window on Food licensing and […]
Food can be contaminated by physical objects, chemicals, or bacteria transferred to the food either through poor handling practices or from another food source. This is known as cross-contamination.
Physical contamination
Physical contamination is caused by foreign objects entering food during the food preparation and service process and generally results in an injury rather than an […]
FSSAI has joined hands with CHIFSS (CII-HUL Initiative on Food Safety Sciences) with the purpose of driving activities related to science based food safety in the country, to strengthen protection of consumers and create an innovative environment for the industry.  This pioneering partnership plans to promote collaborations between Industry, Scientific Community, Academia, Key Opinion […]
On February 20, 2018 FSSAI has proposed to operationalize regulation of Packaging & Labelling of blended edible vegetable oils keeping in mind the consumer interest and to ensure fair practices.
Regulation Details as below:
The Food Safety and Standards Authority of India, hereby makes the following regulations operational with immediate effect. The enforcement of these regulations […]
February 20, 2018 FSSAI declares  method of analysis of various food products which have been approved by scientific panel on Method of Sampling and Analysis, ScientificCommittee and Food Authority.
The food testing laboratories shall use the following method with immediate effect. However, it would be the responsibility of the respective testing laboratory to confirm that […]
Monitoring aw is a critical control point for many food industry operations. The importance of water activity (aw) in food systems cannot be overemphasized. Throughout history water activity in food has been controlled by drying, addition of sugar or salt and freezing. These methods prevent spoilage and maintain food quality. Water activity is the ratio […]
Malt is the product obtained from germinated barley. Barley is first softened after cleaning by steeping with water and then allowed to germinate under controlled conditions. The germinated grain then undergoes the stages of drying, grinding, extracting, filtering, and evaporating, to produce Malt Extract with 78 to 80% solids content.† Malting allows the starches […]
Fish is one of the most important triggers of food-allergic reactions. Regulation (EU) No 1169/2011 governs the labelling of allergenic ingredients includ- ing sh. A real-time PCR assay, using TaqMan® probes, was applied to detect sh in food. For generating primer and probes, the Hoxc13 gene was selected. Based on the alignment of available […]
hese regulations may be called the Food Safety and Standards (Safe and Wholesome Food for School Children) Regulations, 2018.
Licensing, Registration and Complianc
School Authority selling or catering school meals shall take license or registration as a food business operator from the concerned licensing authority under the provisions of the Food Safety and Standards Act, 2006, […]
Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. Nutrigenomics has also been described by the influence of genetic variation on nutrition, by correlating gene expression or SNPs with a nutrient’s absorption, metabolism, elimination or biological effects. By doing […]
