FSSAI is the apex body responsible for regulating and ensuring food safety in India.

The primary objective of food safety regulations is to protect consumers from foodborne illnesses caused by harmful bacteria, viruses, parasites, or chemical substances.

ISO 22000 is an international food safety standard that specifies the requirements for a food safety management system.

HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards.

Food safety audits are conducted to verify compliance with regulations, identify hazards, and evaluate the effectiveness of food safety management systems.

Salmonella is a type of bacteria that can cause foodborne illness, commonly associated with raw meat and poultry.

Poultry should be cooked to an internal temperature of 165°F (74°C) to ensure food safety.

Washing hands frequently, using separate cutting boards, and storing food properly are all essential practices for preventing cross-contamination.

Consumers play a vital role in ensuring food safety by practicing good food hygiene, reporting concerns, and educating themselves about food safety.

Blockchain technology is gaining attention in the food industry for its potential to enhance traceability and transparency in the food supply chain.

A strong food safety culture encompasses compliance, employee training, and continuous improvement to ensure food safety.

ISO 22000, HACCP, BRCGS, and SQF are all recognized by the GFSI for their food safety standards.

Food safety risk assessments are conducted to identify, evaluate, and control potential food safety hazards.

Proper cooking, chilling food promptly, and avoiding cross-contamination are all essential practices for preventing foodborne illness caused by bacteria.

Perishable food items should be stored in a refrigerator at a temperature of 40°F (4°C) or below to prevent bacterial growth.