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Kerala Food Safety Department Mandates Food-Grade Packaging to Combat Health Risks 0
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- September 24, 2024
Report The Kerala Food Safety Department has mandated the use of only food-grade packaging materials for food items, including fritters. This guideline addresses concerns that packing and storing food in newspapers may lead to contamination with toxic substances like lead and ink. The department has issued a notification prohibiting the use of newspapers to package
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Understanding HACCP: The Cornerstone of Food Safety 0
- Food Laws, Food Safety, Health & Wellness
- September 23, 2024
As food supply chains become more complex and consumers increase their awareness of food safety, businesses must adopt robust frameworks to manage potential risks effectively. In this context, “HACCP,” or Hazard Analysis Critical Control Points, emerges as a crucial term. HACCP serves as a globally recognized food safety management system that ensures the food we
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Safe Eats: Your Guide to TCS Foods in the Kitchen 0
- A to Z, Food Safety, Health & Wellness
- September 20, 2024
TCS Foods, or Time and Temperature Controlled Foods, encompass a category of perishable food items that require specific handling practices to maintain safety and quality. The term TCS signifies the critical factors of time and temperature that food handlers must manage to prevent the growth of harmful microorganisms. This understanding is essential for anyone involved
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FIFO – The Key to Ensuring Food Safety and Efficiency 0
- A to Z
- September 15, 2024
In industries that handle large quantities of food—such as catering, retail, and manufacturing—efficient stock management is vital for maintaining food safety and operational efficiency. One of the most effective methods for achieving this is the FIFO (First In, First Out) storage system. Although the term may sound complex, FIFO is a straightforward principle that prioritizes
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What is Hydrogenated Oil and Why Should You Care?0
- A to Z, Food Safety
- September 5, 2024
Hydrogenated oil is a common ingredient in processed foods because it enhances shelf life and stability. Manufacturers use it in products like margarine, baked goods, snacks, and fried foods. Although hydrogenated oil comes from natural sources such as soybeans and sunflowers, the process that creates it is synthetic. This process turns liquid vegetable oils into
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Eating Plastic: The Shocking Truth About Microplastics in Your Food 0
- Food Safety, Health & Wellness
- August 31, 2024
Microplastics—tiny plastic particles measuring between 0.1 and 5000 micrometres—constitute an insidious byproduct of our plastic consumption. Larger plastic items that escape proper disposal degrade into these smaller fragments. Unlike organic materials, plastics do not decompose in the same way, allowing microplastics to persist in the environment. Various sources, including vehicle tyres, food and beverage containers,
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