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IGMPI 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
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Faculty of food safety refers to the regulatory framework and guidelines designed to ensure the safety and quality of food products throughout the food supply chain.
Businesses and individuals involved in the handling, processing, or distribution of food products are typically required to file faculty of food safety.
To fill out faculty of food safety, follow the specific instructions provided by the regulatory authority, including providing necessary details about the food business, processes, and safety measures implemented.
The purpose of faculty of food safety is to protect public health by ensuring safe food practices and reducing the risk of foodborne illnesses.
Information required typically includes business details, product types, safety protocols in place, and any history of food safety incidents.
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