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Faculty of Food Safety and Quality (FFSQ) An Autonomous Body Recognized by Ministry of Commerce & Industry, Government of India Conferred with QUALITY COUNCIL OF INDIA (QCI) D.L. SHAH NATIONAL QUALITY
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The faculty of food safety refers to the regulatory framework and guidelines established to ensure that food products are safe for consumption, focusing on the prevention of foodborne illnesses and the implementation of safe food handling practices.
Food business operators, manufacturers, and distributors must file the faculty of food safety to demonstrate compliance with food safety regulations and standards.
To fill out the faculty of food safety, applicants must provide detailed information about their food handling processes, safety protocols, and any relevant compliance documentation as per the guidelines set by the regulatory authority.
The purpose of the faculty of food safety is to protect public health by ensuring that all food products meet safety standards and to facilitate the monitoring and enforcement of food safety laws.
Information that must be reported includes the type of food products, production methods, safety measures implemented, facilities used for food handling, and any incidents of foodborne illnesses.
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