FSSAI calls for regulatory vigilance to ensure food safety and quality

Rita Teaotia, Chairperson, Food Safety and Standards Authority of India (FSSAI) has said that the regulatory bodies need to be more vigilant to ensure food safety and quality.

Daily Current Affairs Quiz 2021

The Fifth session of Codex Committee on Spices and Culinary Herbs (CCSCH), established under Codex Alimentarius Commission (CAC), began virtually with India as the Host and Spices Board India serving as the secretariat of Committee.

To develop and expand worldwide standards for spices and culinary herbs, CCSCH was formed in 2013 with support of more than a hundred countries with India as the host country and Spices Board India as the Secretariat for organising the sessions of the committee.

Since its inception, the CCSCH has been successful in developing harmonised global Codex standards for spices and herbs.

In its past four sessions, the committee developed and finalized standards for four spices, viz. dried or dehydrated forms of black/white/green pepper, cumin, thyme, and garlic.