Quality You Can Taste, Standards You Can Trust
When it comes to food, there is nothing more important than safety and hygiene. At Reena’s Masala, we take great pride in the trust you place in our products. Today, as part of our transparency series, we are sharing our official FSSAI (Food Safety and Standards Authority of India) Registration Certificate.
What is FSSAI?
FSSAI is the governing body responsible for protecting and promoting public health through the regulation and supervision of food safety. Having an FSSAI license is a mandatory requirement, but for us, it is a badge of honor that reflects our commitment to clean manufacturing.
Key Details of Our Certification:
- Registration Number: 21219187001830
- Registered Entity: Renu Food Products / B Surya Prasad
- Location: Akshayanagar, Ramamurthy Nagar, Bengaluru, Karnataka.
- Category: Retailer, Manufacturer, and Processor.
- Validity: Our registration is current and maintained regularly, ensuring continuous compliance with the Food Safety and Standards Act, 2006.
What This Means for You:
Every time you open a packet of Reena’s Chicken 65 Masala or our Veg Biryani Paste, you can be certain that:
- Hygienic Processing: Our facility in Bengaluru follows strict sanitary guidelines to prevent contamination.
- Pure Ingredients: We use ingredients that meet the safety benchmarks set by the Food Safety Office.
- Standardized Quality: Our processing methods are audited to ensure that every batch has the same high-quality taste and safety profile.
- Labeling Accuracy: What you read on our packet is exactly what is inside.
A Tradition of Excellence
Operating under the Government of Karnataka and the Food Safety Office (K.R. Puram Circle), we ensure that our “Micro-Enterprise” status never compromises on “Macro-Quality.”
Whether you are a home cook or a restaurant owner using our bulk packs, you can cook with total peace of mind knowing that Reena’s Masala is a brand that puts your health first.
Thank you for choosing Reena’s—where tradition meets world-class safety.
