Food labelling
Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor, seller, and...
(CPA) Consumer Protection Act
Consumer Protection Act, 1986 is an Act of the Parliament of India enacted in 1986 to protect the interests of consumers in India. It makes provision for the establishment of...
HACCP (Basic Principle and implementation)
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
Hazard Analysis and Critical...
Common adulterants in food
Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities...
Method of their detection (basic principle)
A.Detection from Milk:
1. Water:The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure...
Types (Infections and intoxications): Food Borne Disease
Food Intoxication
It is a type of a food poisoning caused by the ingestion of toxins produced by living organisms or food themselves that is...
Preventive measures: Food Borne Disease
Food safety is extremely important to prevent food-borne illness.
Food-borne illnesses can cause a variety of symptoms. For small children, older adults, and people with...
Common diseases caused by food-borne pathogens
Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are...
Introduction: Food Borne Disease
Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are...
Extras :- WTO complete laws of food
WTO complete laws on FoodDownload
