The Food Safety and Standards Authority of India (FSSAI) has issued an advisory directing Food Business Operators (FBOs) involved in manufacturing, packing, storage, transportation, distribution and sale of perishable food commodities to maintain prescribed temperature conditions and hygienic handling practices. The advisory highlights the risks of microbial growth and spoilage and reiterates compliance with Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
The Food Safety and Standards Authority of India (FSSAI) has issued an advisory emphasising hygienic handling, storage and transportation of perishable food commodities, including khoa, paneer, meat and fish. These products are susceptible to microbial growth and spoilage if maintained under inappropriate temperature conditions.
Key points include:
- Food Business Operators must maintain prescribed temperatures throughout the supply chain, from procurement and sourcing to delivery to consumers.
- Perishable commodities must be transported in clean, covered and hygienic vehicles suitable for food transportation.
- Food-grade packaging and suitable secondary packaging materials must be used; gunny bags and other non-food-grade coverings that may compromise safety should be avoided.
- Products must be protected from dust, moisture, pests, physical damage and cross-contamination during storage, loading, unloading and transportation.
- Appropriate records and traceability documents, including consignment and produce invoices, must be maintained and provided when requested by competent authorities.
- Non-compliance may breach Schedule 4 hygiene and sanitary requirements.