Latest Articles
Food Safety Insights & Updates
Pathogens
Salmonella in Poultry: Why 165°F Isn't Just a Suggestion
New research reveals visual cues like "no pink" are unreliable. Why only a calibrated thermometer can keep your family safe from salmonella.
Dr. Mike Torres
Regulations
FSSAI Traceability Rule: What Every Food Business Must Know
Breaking down FSSAI's new traceability requirements — who it affects, what you need to do, and how to prepare before the deadline.
Lisa Park, JD
Allergens
Sesame as 9th Major Allergen: Labeling Changes You Must Know
The FASTER Act added sesame to the top allergens list. What Indian food businesses and consumers need to understand.
Rachel Kim, RD
HACCP
Identifying Critical Control Points: A Practical Guide
Step-by-step methodology for conducting hazard analysis and determining CCPs — with real examples from Indian food businesses.
James Rivera, CP-FS
Storage
The Definitive Food Storage Chart for Indian Kitchens
Stop guessing. Our evidence-based storage guide covers 120+ foods with exact fridge, freezer, and pantry timelines.
Anna Novak
Hygiene
Handwashing in Food Service: The 20-Second Rule That Saves Lives
Studies show 97% of food workers don't wash hands correctly. Here's the WHO-recommended technique for Indian kitchens.
Dr. Priya Gupta
Cross-Contamination: The Silent Killer in Indian Kitchens
Nov 28, 2024
How to Apply for FSSAI Basic Registration Online in 2025
Nov 22, 2024
The Danger Zone: 40°F–140°F and Why It's Deadly
Nov 18, 2024