FSSAI Cracks Down on Perishable Food Handling to Stop Spoilage
FSSAI issues strict guidelines for handling perishable foods like paneer and meat to prevent spoilage and ensure public health safety.
In a major move to safeguard public health, the Food Safety and Standards Authority of India (FSSAI) has issued a comprehensive FSSAI perishable food advisory. The directive mandates that all Food Business Operators (FBOs) strictly adhere to prescribed temperature controls during the handling, storage, and transportation of highly sensitive food items to prevent microbial growth and spoilage.
The Danger of Temperature Negligence
The advisory, released on October 15 by the Regulatory Compliance Division, highlights a concerning trend where perishable commodities are often transported or stored without proper temperature regulation. This negligence makes foods such as khoa, paneer, meat, and fish extremely susceptible to contamination.
The authority warned that when these products are exposed to unsuitable temperatures, it not only compromises food safety but poses a direct threat to public health. Such lapses are viewed as a clear violation of the hygiene and sanitary requirements outlined under the Food Safety and Standards Act, 2006, and the 2011 Licensing and Registration Regulations.
Strict Mandates for Food Business Operators
The FSSAI has laid down a rigorous set of guidelines for everyone involved in the supply chain—from manufacturers and packers to distributors and retailers. The key requirements include:
- Transportation Standards: Only clean, covered, and hygienic vehicles specifically suited for food transport must be used.
- Temperature Maintenance: Prescribed temperatures must be maintained consistently throughout the entire journey from the point of origin to the point of sale.
- Packaging Protocols: Operators are required to use only food-grade packaging. The use of gunny bags or other non-food-grade coverings is strictly prohibited as they can compromise the safety of the product.
- Environmental Protection: Products must be shielded from moisture, dust, pests, physical damage, and cross-contamination during the critical phases of loading, unloading, and storage.
Traceability and Accountability
To ensure these rules are followed, the FSSAI has emphasized the importance of documentation. Food business operators must maintain detailed records to ensure the traceability of every consignment. They are required to produce invoices and all relevant supporting documents whenever requested by competent authorities.
Enforcement and Penalties
The FSSAI is not treating this as a mere suggestion. The authority has alerted several key bodies to ensure strict enforcement, including:
- Commissioners of Food Safety across all States and Union Territories.
- Indian Railways and its regional directors.
- Licensing authorities and food safety officers.
These officials have been directed to maintain high vigilance during inspections and transportation checks. The advisory explicitly states that any non-compliance will lead to stern action under the Food Safety and Standards Act, 2006, which may include the seizure and destruction of the food products involved.