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.

7 Color-Coded Chopping Boards (Cutting Boards) and Knives :To Prevent Cross Contamination 2020.

7 Color-Coded Chopping Boards (Cutting Boards) and Knives :To Prevent Cross Contamination 2020. Cross Contamination : The process by which bacteria, microorganisms or other contaminants are unintentionally transferred from one substance to other substances with harmful effect . Contaminant: Contaminants means substance, whether added or not added to food, but which is present in such food as a result of the production, manufacturing, processing, preparation, packing, transport of such foods & cause harm to consumers. How to protect food from cross contamination ? It's a big question generally arises in everyone's mind but it can be prevented by using color code chopping boards. It's one of the good method of preventing cross contamination. The recommended guidelines from the Food Standard Agency that use color code chopping board for different food groups. Different food group having different color code which can be as follows :

What is Adulteration(Types of Adulterants, Why Food Adulteration is Done, Method of Food Adulteration & Detection of Adulterants with Rapid Test)2020.

What is Adulteration(Types of Adulterants, Why Food Adulteration is Done, Method of Food Adulteration & Detection of Adulterants with Rapid Test)2020. Food adulteration means anything adding or subtracting with food marketing it injurious to health. This adulteration may be done intentionally or unintentionally. Intentional adulteration is a crime act and punishable offense or the process of lowering the nutritive value of food either by removing a vital components or by adding substances of interior quality. OR Food Adulteration can be defined as the practice of adulteration food or contamination of food material by adding few substances which are collectively called the adulterants.

FOOD TECH BLOG 2020.

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