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safefoodmitra.com · 2025-02-24 09:25:34
“FoSTaC training programmes aim to promote skill development, ensuring thatworkers across the food chain understand and apply best practices. Itempowers staff with the knowledge to maintain hygiene and handle foodsafely,” said Bhadri, who is also National Resource Person for FSSAI. For example, regular water and medical testing reduce contamination risks andensure healthy food handlers. Temperature monitoring safeguards food integrity at every stage, while rawmaterial handling practices minimise risks of cross-contamination. Accuratefood labelling provides transparency, helping consumers make informedchoices and reducing safety risks like allergen exposure. Regular audits and testing should also be done to ensure that these measures are consistently implemented, and gaps promptly addressed.

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Researchers find new method to convert shrimp processing waste to food

In a shrimp processing plant, the shrimp’s head is typically discarded along with its shells and tails. The waste makes up 50 percent of the raw mater...

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Researchers find new method to convert shrimp processing waste to food

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