FSSAI has developed a hand booklet for food handlers in restaurant & catering sector. These booklets provide good hygiene & sanitation practices which are important to ensure food safety. This booklet has been designed to provide handy information in simple day-to-day language.
It gives emphasis on personal hygiene of food handlers, safe food handling practices, cleaning & sanitation requirements, waste disposal methods, pest control etc.
This book is available for free download in English & Hindi.
'Safe and Nutritious Food at Workplace' is a nation-wide campaign to help people eat safe and eat right while at work. With the rising incidence of diet-related diseases, we need to be more conscious and mindful of our diets. This initiative, therefore, educates people on safe and healthy diets. Further, the campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces. The key resource book for this campaign is the 'Orange BookYour Guide for Safe and Nutritious Food at the Workplace'.
The Orange Book is organized into three parts. The first part is meant for HR/Administration. It includes specific measures that the workplace administration can take in order to create a system and an enabling environment to ensure food safety and nutrition for everyone at the workplace.
The second part is for the canteen or cafeteria establishment. It specifies best practices and guidelines recommended for the canteen establishment to ensure that the food served in the workplace, whether prepared in-house or catered from outside, is safe and wholesome.
The third part is for employees. It provides several important dos and don'ts, useful tips and suggestions to empower employees to eat and stay healthy at the workplace by making informed choices about the food they consume.
This book has been carefully developed and reviewed by a team of food safety experts and nutritionists from premier institutions in the country.
FSSAI would welcome any suggestions and feedback on this publication so that The Orange Book becomes a trusted guide for workplaces on food safety and nutrition. Further, we plan to rate workplaces as "Healthy Places to Work" based on the practices mentioned in this book. We hope that every workplace becomes a "Healthy Place to Work."
This book has been developed specially for kitchens in Indian homes so that the food prepared is safe, hygienic and nutritious. The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen and managing waste. It provides useful tips, dos and don’ts, methods and practices that are recommended for Indian kitchens.
This book has been brought together by a team of food technologists and nutritionists from various premier institutions in the country. It presents information that is based on scientific evidence. It has been carefully reviewed and vetted by experts.
FSSAI would welcome any suggestions and feedback on this publication so that ‘The Pink Book’ becomes a trusted companion and part of all Indian households.
Detect Adulteration with Rapid Test (DART) booklet is a compilation of common quick tests for detection of food adulterants at household by the citizens themselves so as to induce awareness among the consumers about food safety.
DART covers more than 50 tests that can be performed easily at household with the help of water and simple solutions like tincture of iodine for food products like Milk & Milk Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments etc. These tests also include sensory evaluation tests for establishing authentication of food products. DART depicts the differences between pure and adulterated food product through pictorial representations.
‘The Yellow Book’ is an interactive and illustrative, easy to understand guide which becomes an important tool for parents, teachers & students. This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory practicum or exercises. The ‘Yellow Book' can be used independently as a guide, an activity book or in conjunction with the learning aids provided as part of a comprehensive toolkit in the form of Training manual, Power Point presentations, activities, posters and handouts.
A team of food technologists and nutritionists from various premier institutes has brought the book together & experts have reviewed it.
The ‘Yellow Book’ is aimed at inculcating wholesome food habits at a young age, as habits formed in our early years stay with us for life. It would aid the School Health and Wellness Teams in carrying out effective activities in the classroom. The content is divided into age appropriate modules. The activities and guidelines have been designed to encourage adoption of safe and nutritious food practices at schools. The book is a resource-pool of facts, information and concepts, along with a diverse range of supportive material and tools.
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Commissioner of Food Safety, Old NRHM Building, Back Side of Capital Hospital, Unit - 6, Bhubaneswar - 751001
