Use a “first in, first out” (FIFO) system to ensure older items are used first. Label food with dates to keep track of freshness and expiration.
Restaurant India spoke to Restaurant owners, FMCG players and Chefs to understand on how these players can help in delivering food safety, nutrition…
Ganji Kamala V Rao has been named Chief Executive Officer, Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family…
According to FSSAI guidelines, the limit for Total Polar Compounds (TPC) to be maximum 25% beyond which the vegetable oil is not suitable for use.…
Although there are ample points one needs to consider while firming up a restaurant's safety and hygiene standards, one must also have an…
It also pointed out that unregistered, unregulated food business operators (FBOs) may not be maintaining hygiene standards, which is detrimental to…
The guideline also mentioned, buffet system, food service and mass gathering should be disallowed during Covid-19 pandemic; such services should be…
The officials also mentioned that Garden Vada Pav in camp and Nana peth were operating without FSSAI licence.
After identifying several lacunae, such as lack of hygiene, the hotels were served notices on September 6, and asked to improve the quality of food,…
The FSSAI has taken a highly collaborative approach to promoting food safety and nutrition since it is an integral part of everyone's life.
All direct selling FBOs need to take relevant FSSAI licenses, to be updated on a quarterly basis, along with details and identities of their agents…
FSSAI together with the Ministry of Skill is on a ride to provide hygienic street foods to the food lovers.
The European Union already has a regulation in place for the e-commerce business in which it has made it mandatory for them to give complete…
Pawan Kumar Agarwal, CEO at FSSAI who is on a mission to safe food for a healthy and happy India, talks to Restaurant India about his plans to take…
You should keep in mind that adulteration increases during festival-time due to increasing demand.
In an exclusive interaction to Restaurant India, Riju Gupta, Director, Juice Up shares the idea of starting up a cold pressed juice entering the fast growing healthy food market in India.
In an interaction with Restaurant India, Dharmender Singh, Owner, The Ancient Barbeque and Smoked Biryani House, shares his opinion about the growing trend in the restaurant industry in India:
An interview with Ramesh Gupta, F&B Manager, Meluha The Fern Group of Hotels, Mumbai.
In an interaction with David Abikzir, CEO, Yzury.com and Chairman of Nymex Consulting
Lately, the Food Safety and Standards Authority of India (FSSAI) has reduced permitted trans-fats content in edible fats and oils in the country from 10 to 5 per cent.
ITC Bukhara is amongst the top restaurant in the World. In an exclusive interview to Restaurant India, Chef JP Singh, Executive Chef, ITC Bukhara shares about the consistency the brand has maintained over the last few days.
According to the statement, the food products have been declared unsafe for consumption and packaging termed as misleading and misbranded by the State Food and Drug Laboratory.
The move is expected to benefit food companies as they would not require seeking product approval from FSSAI if they comply with these standards.
From the foregoing discussion, it is evident that testing for contaminating metals is a very important aspect of maintaining food safety.
Copyright © 2009 - 2024 Restaurant India.