Extension of dates for quoting FSSAI License number on Bills

By  Ankar Kapuria

Published on  22 Oct 2021

Updated On  27 Oct 2021

Category  FSSAI

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This blog helps understand the use of license numbers. It also explains how the quoting of the number will bring transparency in the food elector in terms of safety standards. It will not only help many grow but also prevent the growth of unhygienic food habits through consumer awareness.

Purity Of Spices A Growing Concern For FSSAI

By  Ankar Kapuria

Published on  21 Oct 2021

Updated On  27 Oct 2021

Category  FSSAI

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This blog helps to bring to light the matter of red chilli powder adulteration and how the FSSAI has taken measures to bring awareness through the test. This is helping the public differentiate between the good and bad products.

Importance of FSSAI Act in Bakeries

By  Ankar Kapuria

Published on  20 Oct 2021

Updated On  27 Oct 2021

Category  FSSAI

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This blog helps understand the ways in which the bakery sector has evolved under the supervision of the FSSAI. It explores the conditions which have been provided by FSSAI for the bakery ector in terms of production, storage and sale.

FSSAI packs a punch on the face of Junk Food

By  Ankar Kapuria

Published on  20 Oct 2021

Updated On  27 Oct 2021

Category  FSSAI

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This blog helps understand the concept of food licensing registration through FSSAI and FoSCoS. It also helps understand the roles that food licensing plays in the emergence of the food sector. It discusses the impact that has happened because of the food safety policies by the FSSAI authorities.

Prevention of Adulteration in Black Pepper through the lens of FSSAI

By  Ankar Kapuria

Published on  20 Oct 2021

Updated On  23 Oct 2021

Category  FSSAI

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This blog helps understand the concept of food adulteration and the steps taken by the FSSAI and FoSCoS in maintaining a control over the presence of adulterated products in the market. It helps distinguish the real black pepper from that of the adulterated one.