Microbiological Food Safety Criteria under FSSAI regulations:
Under Appendix B (Table 2B - Microbiological Food Safety Criteria for Milk and Milk Products, Infant Formula and Follow-up Formula) of the Food Safety and Standards Regulations:

• Salmonella is a zero-tolerance enteric pathogen in dairy foods.
• For Infant Milk Food, Infant Formula, and Processed Cereal-based Complementary Foods, the regulatory standard stipulates: Salmonella must be 'Absent in $25\text{ g}$' across all sample units ($n = 5; c = 0$).

FSSAI Process Hygiene Criteria for traditional dairy sweets:
Under the FSSAI Food Products Standards and Food Additives Regulations (Microbiological Requirements for Chhana / Paneer based sweets including Rasogolla, Sandesh, etc.):

• Yeast and Mold count serves as a critical indicator of post-preparation environmental hygiene and packaging sanitization.
• The lower acceptable threshold limit is $m = 50\text{ cfu/g}$ (or $5 \times 10^1\text{ /g}$).
• The upper marginal/permissible threshold limit is $M = 150\text{ cfu/g}$, expressed exponentially as $1.5 \times 10^2\text{ /g}$. Counts exceeding $M$ render the batch unsatisfactory.

Codex Alimentarius HACCP Seven Principles sequence:

• Principle 1 (D): Conduct a hazard analysis (identify potential biological, chemical, physical hazards).
• Principle 2 (A): Determine the Critical Control Points (CCPs) using a decision tree.
• Principle 3 (C): Establish critical limits for each CCP.
• Principle 4 (B): Establish a monitoring system for each CCP.
• Principle 5: Establish corrective actions.
  6. Principle 6: Establish verification procedures.
  7. Principle 7: Establish record-keeping and documentation.