PASS Your FOOD SAFETY OFFICER Exam in 23 Minutes with This SECRET!

[@Kingtcode]

Thankyou for your efforts Sir. Very helpful. Good content than many other RUclips channels. 🎉

[@BIOLOGYTUTORdrvimaldrsreena]

Thank You for your appreciation. All the best future FSO. I wish you all success in your life.

[@ShabanaShiras]

Thank you... God bless you sir

[@BIOLOGYTUTORdrvimaldrsreena]

Knowledge is power. All the best future FSO

[@Foodiversity]

sir q3 why not aseptic packaging , it would stay longer , canned meat is available and q36 now the value is 1.3 according to FSSAI,sir q100 isn't it Techoic acid

[@BIOLOGYTUTORdrvimaldrsreena]

Teichoic acid is present in Gram positive bacteria.

[@BIOLOGYTUTORdrvimaldrsreena]

Now for double toned milk, Minimum Milk Fat (per cent, m/m). is fixed at 1.3 against the previous number of 1.5 while the requirement of Minimum Milk Solids- not-Fat (SNF) (per cent, m/m). remains the same at 9.0. From March 2023 onwards.

[@World_microbes]

Thank you so much sir

[@BIOLOGYTUTORdrvimaldrsreena]

All the best

[@vismayapv634]

Thank you sir

[@BIOLOGYTUTORdrvimaldrsreena]

Welcome. All the best

[@shefinc5363]

Thank you sir😍

[@BIOLOGYTUTORdrvimaldrsreena]

All the best

[@macazo6379]

Sir 98 and 99 th questions missing

[@BIOLOGYTUTORdrvimaldrsreena]

It is an editing mistake. Sorry.

[@shabeerrahimana8419]

Sir 51 answer could you please explain

[@BIOLOGYTUTORdrvimaldrsreena]

Goat milk contains caproic, caprylic, and capric acids which can promote pungent flavour.

[@gayathryvijayan6832]

Thankyou sir ❤

[@BIOLOGYTUTORdrvimaldrsreena]

All the best

[@RahulP-gj1do]

thank you sir

[@BIOLOGYTUTORdrvimaldrsreena]

All the best