October 15 advisory directs food businesses to maintain prescribed temperatures, hygienic transport and product traceability across the supply chain
NEW DELHI: The Food Safety and Standards Authority of India (FSSAI) has directed Food Business Operators (FBOs) handling perishable food commodities, including khoya, paneer, meat and fish, to maintain prescribed temperature conditions during manufacturing, storage, transportation, distribution and sale.
The advisory, dated October 15, comes ahead of the festive season, when demand for dairy products, meat and traditional sweets typically increases. FSSAI warned that failure to comply with applicable food-safety and hygiene requirements could result in regulatory action, including the seizure and destruction of products where warranted under the law.
Temperature control required throughout the supply chain
According to the advisory, perishable food products are vulnerable to microbial growth and spoilage when they are not handled or maintained under appropriate temperature conditions.
FSSAI referred to the licensing conditions prescribed under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which require food businesses to follow applicable hygiene and sanitary practices.
The regulator emphasised that temperature control must be maintained throughout the supply chain, from procurement and sourcing to delivery to the final consumer. This includes chilling, storage, transportation and distribution.
Also Read: FSSAI Proposes Ban on Added Sucrose and Fructose in Infant Foods for Babies Up to Six Months
Temperature abuse can compromise food safety and public health, making compliance with prescribed handling conditions an important responsibility for businesses dealing with perishable commodities.
Key requirements for food businesses
The advisory directs FBOs involved in manufacturing, packing, storage, transportation, distribution and sale to follow the applicable food-safety requirements.
Key measures include:
- Temperature management: Maintain prescribed temperature conditions during storage and transportation.
- Hygienic transportation: Use clean, covered and hygienic vehicles or conveyances suitable for transporting food.
- Food-grade packaging: Use food-grade packaging and suitable secondary packaging materials.
- Protection against contamination: Protect products from dust, moisture, pests, physical damage and cross-contamination during storage, loading, unloading and transportation.
- Avoid unsuitable coverings: Avoid gunny bags and other non-food-grade coverings where these may compromise product safety.
- Records and traceability: Maintain appropriate consignment records and traceability information, and produce invoices or relevant documents when required by the competent authority.
These requirements are particularly relevant to dairy products such as paneer and khoya, which can deteriorate when exposed to unsuitable storage and transport conditions.
State authorities directed to strengthen inspections
FSSAI has requested Commissioners of Food Safety in all States and Union Territories, Indian Railways and the regional directors of FSSAI to direct the relevant licensing authorities and Food Safety Officers to maintain strict vigilance.
The advisory calls for increased attention during inspections and transportation checks to verify compliance with applicable requirements.
The move places responsibility not only on manufacturers and retailers but also on the wider distribution network, including transporters, storage operators and other businesses handling perishable food products.
Non-compliance may invite regulatory action
FSSAI stated that appropriate action, including seizure and destruction of products, may be initiated in cases of non-compliance under the Food Safety and Standards Act, 2006, and the regulations framed under it.
The advisory reinforces the importance of effective cold-chain management, hygienic handling and documented traceability in protecting consumers from food-safety risks.
For the dairy and food industries, the message is clear: maintaining product quality requires more than safe manufacturing. Temperature control, suitable packaging, hygienic transport and traceability must continue through every stage of the supply chain.
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