Why FSSAI Has Changed The Logo For Non-Vegetarian Foods?

Do you knw? Why FSSAI has changed the logo for non-vegetarian food products?

To help the color-blindness people.

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FSSAI Has Changed The Logo For Non-Vegetarian Food 2021.

What is Food Safety Hazard,Types of Food Hazards & Prevention of Food Hazards 2020.

What is Food Safety Hazard, Types of Food Hazards & Prevention of Food Hazards 2020. Food Safety Hazard:- A food safety hazards refers to any agent with the potential to cause adverse health consequences for consumer. Food hazards may be physical, biological, chemical and allergic known as a food hazards. There are Four Type of Food Hazards: - 1)Physical Hazards 2)Chemical Hazards 3)Biological Hazards 4)Allergens. 1)Physical Hazards:- "Physical hazards includes foreign objects in food that can cause harm when eaten known as a physical hazards". Common Physical Hazards Include:- Glass or Metal Hair Finger nails. Jewelry piece. Lint & Threads Band-aids. Plastic or piece of disposable. Staples pins. Prevention of Physical Hazards:- Inspect raw material & equipment. Avoid jewelry, nail polishing, pinning(personal hygiene). By wearing proper attire. Avoiding use of stables. 2)Chemical Hazards:- "A chemical hazard is naturally occurring and process induced chemica...

What is Food Frauds(Vulnerability Assessment & Critical Control Point),Types of Food Fraud, How Does Food Frauds Affect Consumers 2020.

What is Food Frauds(VACCP), Types of Food Fraud, How Does Food Frauds Affect Consumers 2020. . A collective term used to encompass the deliberate and intentional substitution, addition, tempering or misrepresentation of food, food ingredients or food packaging or false or misleading statements made about a product, for economic gain . Food fraud for economic reasons is also increasing -requirement for a food fraud mitigation plan like melamine added to dairy products in china. VACCP PROCESS:- 1. Establish an Vulnerability Assessment Team. 2.Use SSAFE's Food Fraud Vulnerability Assessment Tools. Use Decision Tree to identify exposure to risk (ingredients, supplier, customers, product lines, brand, region, company-wide). Summaries information resulting from Decisions Tree analysis. Complete questionnaire to identify risk. Review main spider webs and certainty (opportunities/motivation and control). Review detailed spider web(opportunitie...

FOOD TECH BLOG 2020.

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