• The FSSAI has prescribed standards for following food products: Dairy products and analogues Fats, oils and fat emulsions Fruits and vegetable products Cereal and cereal products Meat and meat products Fish and fish products Sweets & confectionery Sweetening agents including honey Salt, spices, condiments and related products Beverages Rice, wheat flour and Maida, fortified cereal products: 06 - Cereal and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pitch or soft core of pal tree, excluding bakery wares of food caterory 7.0: 5. Fortified bakery wares: 07 - Bakery Products: 6. Salt: 12 - salts, spices, soups, salads & protein The manual talks about personal safety precautions, precautions during analysis and handling of glassware for aflatoxin analysis. Currently, the regulatory limits for mycotoxins in food as defined by the FSSAI include 15 microgram per kg in cereals, and cereal products, pulses, nuts and nuts for further processing. FSSAI through its Scientific Panel on Methods of Sampling and Analysis has a mandate to provide approved methods of analysis to be followed by the food testing laboratories. To this effect, the Panel provides manuals covering methods of test analysis (existing methods, revising old methods & newer methods). The FSSAI has also invited suggestions and comments from stakeholders which are to reach the FSSAI by 5 September, 2019. The draft amendment is related to. Amendments to Regulation 2.3, Fruit and Vegetable Products: (a) Inclusion of standard of Monk fruit under 2.3.6 "Processed Fruit Juices" Amendment to Regulation 2.4 Cereal and Cereal 4. FSSAI 07.001:2020 Preparation of a Homogenous Laboratory Sample for Analysis of Aflatoxin 12 5. FSSAI 07.002:2020 Preparation of Aflatoxin Standards for Thin Layer Chromatography Method 13-15 6. FSSAI 07.003:2020 TLC method for Determination of Aflatoxins BF Method (Applicable for groundnuts and groundnut products, oilseeds and food grains) 5.5 Quality of Ingredients 5.5.1 All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality. 5.5.2 It may also contain following ingredients:- protein concentrates, essential amino acids (only natural L forms of amino acids shall be used), iodized salt; milk and milk products; eggs; edible The objective of this manual is to train the personal that can be designated as Food Safety Supervisors in the bakery industries, about food safety and hygiene requirements which are to be followed in their businesses. The Food Safety Supervisors (FSS ) may interpret these requirements according to the size and type of their establishment. list of the draft manuals is given below with their hyperlinks. The draft manuals are also available online at FSSAI's website fssai.gov.in/ Manual on Milk and Milk Products Manual on Oils and Fats Manual on Fruits and Vegetable Products Manual on Cereal and Cereal Products Manual on Food Additives Manual on Mycotoxins Wash the filter paper with water until the washings are free from acid when tested with blue litmus paper Return the washed filter paper to the dish for ashing in the muffle furnace as above. 5.4. Cool the dish in a desiccator and weigh. Again ignite the dish for half an hour in the furnace, cool and weight. FSSAI manual on methods of analysis Cereals and Cereal products ; The FSSAI has outlined the qu