Food Safety & Hygiene Explorer

🌡 The Temperature Danger Zone

Bacteria such as Salmonella and E. coli multiply fastest between 5 °C and 60 °C — one cell can become millions in a few hours. Keep cold food below 5 °C, hot food above 60 °C, and never leave perishable food out for more than 2 hours.

🔪 Cross-Contamination

• Keep raw meat, poultry and seafood separate from ready-to-eat food at every stage.
• Use colour-coded boards and knives (red for raw meat, green for vegetables).
• Store raw meat on the lowest fridge shelf so juices cannot drip onto other food.
• Wash hands 20 seconds with soap after touching raw food, waste, money or your face.

📋 FSSAI Licence Basics (India)

• Every food business needs FSSAI Registration (turnover under ₹12 lakh/yr) or a State / Central Licence for larger businesses.
• The 14-digit licence number must be displayed at the premises and on packaged-food labels.
• You can verify any licence number and browse Hygiene Ratings (a smiley score awarded after audit) before you eat or order.

📱 Check Ratings & Report Problems

• Look for the hygiene-rating certificate (1–5 smileys) displayed at enrolled eateries.
• Found stale food, adulteration, or a missing licence? File a complaint through the Food Safety Connect app or FSSAI’s grievance portal — attach photos and location; it routes to the local Food Safety Officer.
• Complaints are trackable; officers can inspect, sample and penalise violators under the FSS Act, 2006.