Food safety certification for self help groups

In this age of commercialization and food safety consciousness, we find many self help groups involved in food processing,though in a minor way-mostly in a domestic manner.
For them to survive and improve their sustenance and safety of consumers, it has become neccesary to impart food safety awareness and imlementation of food safety in a practical way. Most of them deal with snacks, condiments and ready to eat foods.
A method to create food safety awareness and certification of thier products is required. Most of their products are prepared in a domestic manner and indigeous techniques,with little scope for storage.
Looking for suggestions and advice to implement this more  

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Good idea to promote self help groups. more  
yes.The Traditional convenient food industry is surviving since ages together with its own state-of -art technology with a blend of art and science inspite of changes with times,food science and technology , business policies and strategies in our country.The traditional snack foods are being prepared in our homes since times immemorial with excellent body,structure,texture ,colour,taste flavour and nutrition. These traditional foods are having shelf-life of about one year and stored in the homes for consumption during natural calamities like droughts,floods,cyclones ,endemics,pandemics ,off- late in Corona Virus lock down period with low cost .The technical skills with indigenous knowledge are inherited from our grandma embedded with love and passion.This unorganised sector is taken a new avatar "Swagruha Foods" (snacks,savories,namkeens ,chakkilams etc.)in organised sector and having business turnovers of thousands of crores of rupees through domestic marketing and exports too. The best example is "Lizzat Papad", the transformation taken place with good quality control measures,hygiene, product standardization and food safety management systems having high volumes of business with considerable women involvement . Govt.academic institutions,MNC s and Corporate Sector are working on these products with modern technologies .FSSAI too may focus on this industry so as to enable to pass on the regional traditional food knowledge to the next generations . more  
I fully agree with Mr. Ranjit Sengupta. more  
There are skill development program for the where norms on hygiene, preservation and quality are imparted but how far the same are observed is big? But how to control it - should the same be also subjected to inspector raj? more  
Unless manufacturing and processing units are kept under close surveillance of the concerned authorities, the desired results will always remain wanting. more  
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