There is no denying the appeal of buffet restaurants in India. For a set fee, customers can try several cuisines, choose from a wide variety of meals…
The Food Safety and Standards Authority of India (FSSAI), the country's main food regulator, is leading this change with strict new regulations…
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.
According to a latest report revealed by the national food safety authority, brands like Fieldfresh, McCain, Venky's, Starbucks and the Blue…
In an interaction with Restaurant India, Dharmender Singh, Owner, The Ancient Barbeque and Smoked Biryani House, shares his opinion about the growing…
Food regulation in India is commonly termed as a 'necessary evil' by restaurateurs, as they know regulation is good to improve quality and…
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
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