|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
FSSAI issues advisory on perishable foods
|
|
Wednesday, 21 October, 2026, 08 : 00 AM [IST]
|
|
Our Bureau, New Delhi
|
The Food Safety and Standards Authority of India (FSSAI) has issued a strict advisory to Food Business Operators (FBOs) regarding the handling, storage, and transportation of perishable food commodities such as khoa, paneer, meat, and fish under controlled temperature conditions, and the FBOs are now required to maintain detailed consignment records, invoices, traceability documents & producing them upon demand by competent authorities.
As per FSSAI, the directive aims to prevent microbial growth and food spoilage that could compromise public safety, as under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, all FBOs involved in manufacturing, packing, storage, transportation, distribution, and sale must ensure specified hygienic and sanitary requirements.
In its advisory, the FSSAI has directed the FBOs to strictly comply with guidelines for transportation of the perishables, including maintaining prescribed temperature conditions throughout the entire supply chain, i.e. from procurement and sourcing to final delivery, including during chilling, storage, and transit.
The FBOs were also asked to transport products only in clean, covered, and hygienic vehicles or conveyances suitable for food transit, along with using strictly food-grade packaging materials and suitable secondary packaging; transporting or packing in gunny bags or non-food-grade coverings is prohibited.
Further, the FBOs were asked to protect items from dust, moisture, pests, physical damage, and cross-contamination during storage, loading, unloading, and transit.
Highlighting the need for the advisory, Dr Amit Sharma, executive director, Compliance Strategy, FSSAI said that the FSSAI was apprised of the reports about perishable food commodities such as khoa, paneer, meat, fish, etc., being at times not handled, stored, or transported under appropriate temperature conditions, while such food items are highly susceptible to microbial growth and spoilage.
“As per the Conditions of Licence stipulated under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, Food Business Operators are required to maintain the prescribed temperature throughout the supply chain, from procurement/sourcing to delivery to the end consumer including during chilling, transportation, storage and distribution. Schedule 4 of aforesaid regulation further specifies that handling and transportation of such products shall be carried out under controlled temperature conditions. Subjecting these food products to temperature abuse may adversely affect food safety and public health and constitutes non-compliance with the hygiene and sanitary requirements prescribed under Schedule 4 of the said Regulations,” Dr Sharma elaborated.
The apex food regulator meanwhile has instructed the Commissioners of Food Safety in all States and Union Territories, Indian Railways, and FSSAI Regional Directors to enforce strict vigilance during routine inspections and transit checks.
Authorities have been empowered to take stringent legal action against non-compliant operators under the Food Safety and Standards Act, 2006, including the immediate seizure and destruction of unsafe food items.
|
|
|
|
|
|
|
|
|
|