FOOD PROCESSING AND TECHNOLOGY

FoSCoS stand for Food safety Compliance System. FoSCoS replace existing system of registration and licensing of FSSAI central and state certificate. From November 1, 2020 FoSCoS working in whole India  for getting FSSAI state or central License a working permission for a food business in India. Till now (29/December/2020)  FoSCoS is Not used for Central Government Authority such as Indian Railways  or airport or other concern authority. For this please visit FoSCoS official website for uldate. current FLRS (Food Licensing and Registration System) totaly replaced with FoSCoS. FoSCoS have additional options and easily operation to fill up form. FoSCoS have also upgarde some Food category into it  if your LICENSE got expire than now you have to apply in FoSCoS not in FLRS System. Here i am Showing some information regarding Documents required for Modification of License please read carefully Here blow image showing Documents required for renewal of License

  What does HACCP stand for and why is it used? HACCP stands for ‘ Hazard Analysis and Critical Control Points ’ and is an internationally-recognised food safety management system that helps businesses to identify, evaluate and control the hazards that pose a significant risk to food safety.             Having a HACCP plan in place is essential to prevent foods from becoming unsafe for the consumer to eat.           It applies equally to food retail, catering and manufacturing establishments. When was HACCP formed?                  HACCP has been in use since the 1960s, although it was only officially defined by the World Health Organisation’s Codex Alimentarius Commission in the 1990s .           Food businesses were advised to implement a HACCP plan after an E.coli breakout in Scotland in 1996 and it became mandatory from 1st January 2006 with the introduction of the Regulation (EC) No 852/2004 on the hygiene of foodstuffs. Where did HACCP come from? HACCP was originally intended to

PRINCIPLES OF THE HACCP SYSTEM   The HACCP system consists of the following seven principles:   PRINCIPLE 1 Conduct a hazard analysis.  PRINCIPLE 2 Determine the Critical Control  Points (CCPs). PRINCIPLE 3 Establish critical limit(s).  PRINCIPLEE 4 Establish a system to monitor control of the CCP.   PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.  PRINCIPLE 6 Establish procedures for verification to confirm that the HACCP system is working effectively.   PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application. HACCP  APPLICATION or Preliminary Step HACCP HAVE 5 PRELIMINARY steps which are discussed below The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application of HACCP  1. Assemble HACCP team The food operation should assure that the appropriate product specific know

Trans Fat                 Trans fats are bad fats, which should not be consumed as part of our diet.They are the worst type of fats as they raise the bad cholesterol [Very low density lipoprotein (VLDL) and low density lipoprotein-cholesterol (LDL-c)] and lowers the good cholesterol [high density lipoprotein-cholesterol (HDL-c)] in our body.  Trans fat cause for following Diseases          1.      Heart diseases,           2.     Overweight/obesity,           3.     High blood pressure,           4.    Diabetes and           5.   some types of cancers. The sources of trans fat can be               (1) Natural : Natural trans fats are also called ruminant trans fats, as they are present in small quantities in meat and dairy products obtained form ruminant animals such as cows, sheep and cattle.         Natural/ruminant trans fat are not generally considered harmful .             (2) Artificial : Artificial trans fat are also called industrial trans fat as they are manufact

What is RUCO RUCO Stand for repurpose Used Cooking Oil. History of RUCO During frying, several properties of oil are altered, Total Polar Compounds(TPC) are formed on repeated frying. The toxicity of these compounds is associated with several diseases such as hypertension, atherosclerosis, Alzheimer’s disease, liver diseases. Therefore, it is essential to monitor the quality of vegetable oils during frying. In order to safeguard consumer health, FSSAI has fix ed a limit for Total Polar Compounds at 25 percent beyond which the vegetable oil shall not be used.  From 1st July, 2018 onwards, all Food Business Operators (FBOs) are required to monitor the quality of oil during frying by complying with the said regulations . FSSAI is implementing an EEE Strategy - 1st E-     Education  2nd E-   Enforcement  3rd E-    Ecosystem to divert Used Cooking Oil from the food value chain and curb current illegal practices.The EEE Strategy approach ensures good health and welfare for all 130-crore cit

FSSAI Notified Referral Laboratories under section 43 (2) of FSS Act, 2006 according to FSSAI there are 19 referral laboratories which are recognised by FSSAI  LIST are given below Sl.No. Name of the Laboratory 1.  Food Safety & Analytical Quality Control Laboratory, C/o Central Food Technological Research Institute, Mysore-570013  , . Food Safety & Analytical Quality Control Laboratory, C/o Central Food Technological Research Institute, Mysore-570013 2. Auriga Research Limited, Baddi  , Auriga Research Limited, Baddi 3. Central Food Laboratory, 3 Kyd Street, Kolkata- 700016  , Central Food Laboratory, 3 Kyd Street, Kolkata- 700016 4. Central Institute of Fisheries Technology, Indian Council of Agricultural Research, Willingdon Island, CIFT Junction, Matsyapuri P.O., Cochin – 682029- kerala  , 5. Central Institute of Fisheries Technology, Indian Council of Agricultural Research, Willingdon Island, CIFT Junction, Matsyapuri P.O., Cochin – 682029- kerala 6. Centre for Analysis an

               All Food Business Operators (FBO) in whole INDIA will be registered or licensed ( Central or State ) in accordance with the  procedure laid down here i am shown criteria for  CENTRAL LICENSING of FSSAI According to FOOD SAFETY AND STANDARDS (LICENSING AND REGISTRATION OF FOOD BUSINESS),  SCHEDULE 1 [See Regulation 2.1.2 (3)] List of food business falling under the purview of Central Licensing Authority                                     1.   Dairy units including milk chilling units equipped to handle or process more than 50,000  litres of liquid milk/day or 2500 MT of milk solid per annum. .                                     2. Vegetable oil processing units and units producing vegetable oil by the process of solvent  extraction and refineries including oil expeller unit having installed capacity more than 2  MT per day.                                      3. All slaughter houses equipped to slaughter more than 50 large animals or 150 or more  small a

Objectives of   traceability Traceability  is the ability to trace, follow and identify uniquely  product  units (batch, lot, consignment, etc.) through a defined supply chain or production operation.  Traceability  systems provide information on the history of a  product  and / or locate the  product  in the supply chain. Traceability is a legal requirement for  food business es, which should be established at all stages of production, processing and distribution. It is essential in situations where a  product  withdrawal or recall is required. Traceability  does not make food safe or ensure  product  quality; it is a management tool.  Traceability  can, however, help towards assuring food safety or quality by enabling an FBO to identify  product  units and put in place checks that safety or quality criteria have been met. It also enables necessary action to be taken if food is found or suspected to be non-conforming. Traceability  identifies the path from which a  product  has origin

 भारतीय खाद्य सुरक्षा और मानक प्राधिकरण  in english Food safety and standard Authority Of India

BEST BEFORE AND USE BYE DATE FORMAT ACCORDING TO FSSAI regulations 1) in case of package or bottle containing sterilised or ultra high temperature treated milk ,soya milk, flavoured milk any package containing bread, dhokala, bhelpuri, Pizza, doughnuts, khoa, paneer or any uncanned package of fruits, vegetable, meat fish or any other like commodity the declaration be made as follows: "BEST BEFORE........... DATE/MONTH/YEAR" " BEST BEFORE......... DAYS FORM PACKAGING " BEST BEFORE.........DAYS FROM MANUFACTURER (NOTE:  A) Blanks be filled up B) Month and year may be used in numerals C) Year may be given in two digits  2) the month and here in in capital letters up to which the product is best for conception, in the following manner namely,: " BEST BEFORE....... MONTHS AND YEAR" "  BEST BEFORE .......MONTHS FROM PACKAGING " " BEST BEFORE ..........MONTHS FROM MANUFACTUR (NOTE: BLANK BE FILLED UP) 3) IN CASE OF INFANT MILK SUBSTITUTE AND INFANT

FSSAI has made regulations to control activities for safe and wholesome food delivered to consumers. there are so many regulations on this. in which  FOOD SAFETY AND STANDARD (PACKAGING AND LABELLING) REGULATIONS 2011 FOR Controlling all activities on packaging of food. #DIFFERENCE BETWEEN BEST  BEFORE AND USE BY DATE# BEST BEFORE :                          Best before means the date which signifies the end of period under any stated storage conditions during which food shall remain fully marketable and shall retain any specific quality for which tacit or express claims have been made.  and beyond that date, food may still be perfectly safe to consume, though its quality may  have diminished. USE BY DATE:                        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 attributes normally expecte

After long time FSSAI has finally declared result of Central Food Safety Officer written exam And junior Assistant grade 1 on dated 09th December 2020 FSSAI also shared about skill test for personal assistant. FSSAI has declared list of candidates for documents verification for Central Food Safety Officer and Assistant & Junior assistant. Here I am showing the candidates list of Central Food Safety Officer List of candidates for documents verification of junior Assistant grade 1 List of candidates for documents verification of Assistant  List of candidates for documents verification ofpersonal assistant

FSSAI भारतीय खाद्य सुरक्षा और मानक प्राधिकरण ने दूध में मिलावट को पहचानने के लिए कुछ घरेलू टेस्ट बताए है, जो आप FSSAI की DART BOOK मे भी देख सकते हैं। आज हम दूध में मिलावट को केंसे पहचाने के बारे में जानकारी बताएंगे।  हमारे भारत में दूध को एक संपूर्ण पोषण के रूप में लिया जाता है। लेकिन यदि इसमें भी मिलावट हो जाए तो हम संपूर्ण पोषण नहीं ले पाएंगे। इसलिए हमे ये पता होना चाहिए कि दूध में कोन कोन सी मिला वट हो सकती हैं जिनसे हमे सतर्क रहना चाहिए और नियमित रूप से दूध की जांच करते रहना चाहिए।  दूध में बहुत से मिलावट की जाती है जिससे कि मिलावट खोर ज्यादा  से ज्यादा मुनाफा पा सके , दूध में नीचे दी गई चीजों कि मिलावट की जाती है १.  पानी  २. सकर या स्टार्च  ३.  डिटर्जेंट १. पानी: दूध में पानी की मिलावट को आसानी से किया जा सकता है एवम इसके पहचाने की विधि भी बहुत सरल है। दूध में पानी की मिलावट को २ तरीके से जांचा जा सकता है       अ) एक चिकनी सतह पर यदि आप दूध को बहांगे तो एक सफेद रंग की पूछ यदि बनती है तो दूध में कोई मिलावट नहीं है यदि दूध बिना सफ़द  पूछ बनाए बहता है तो दूध में पानी की मिलावट की ग

Fortification? Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins A & D to staple foods such as rice, wheat, oil, milk and salt to improve their nutritional content. These nutrients may or may not have been originally present in the food before processing or may have been lost during processing. Why do we Need Fortification of Food? Deficiency of micronutrients or micronutrient malnutrition, also known as ?hidden hunger?, is a serious health risk. Access to safe and nutritious food is a must and sometimes due to lack of consumption of a balanced diet, lack variety in the diet or unavailability of foodone does not get adequate micronutrients. Often, there is considerable loss of nutrients during the processing of food as well. One of the strategies to address this problem is fortification of food. This method complements other ways to improve nutrition such as such as diversification of diet and supplementation of food. India

Everyone wants to stronger immunity and good looking Healthier Skin. Gym, Yoga, Excercise is one way to strong immunity and good looking skin but without food it's incomplete.you can use food as a medicine if you have knowledge about food property and You never ask for medicine for good health. Here I am sharing a data from FSSAI (FOOD SAFETY & STANDARDS AUTHORITY OF INDIA) which food (Vitamin C rich plant food)you have to take for Stronger Immunity and Healthier Skin  1. Amla 2. Orange  3 papaya 4. Lemon 5. Guava 6 capsicum