This guidance document provides essential protocols for the safe handling and disposal of used cooking oil to protect public health and the environment. It warns that repeatedly reheating oil creates harmful compounds linked to serious diseases, mandating that oil be discarded once Total Polar Compounds exceed 25%. The text offers tailored advice for households and […]

This article outlines new requirements for food-service establishments to install CCTV cameras in kitchen and food-handling areas to promote transparency and safety. A live video feed must be displayed in public areas, allowing customers to observe the facility’s hygiene practices in real time. Beyond surveillance, the guidelines emphasize strict adherence to legal sanitation standards, covering […]

The provided sources outline critical safety directives issued by the Food Safety and Standards Authority of India (FSSAI) in June 2026. These advisories focus on preventing food contamination through the proper use of cutting equipment and the elimination of hazardous packaging materials. Standards for Cutting Equipment (Knives, Blades, etc.) Food Business Operators (FBOs) are required […]

The FSSAI is strengthening India’s national food laboratory network by positioning these facilities as the “heart” of the country’s food safety ecosystem. Recognizing that a robust testing system is critical for public safety, the regulator is taking several specific steps to build a credible foundation for this network: Financial and Regulatory Support: In recent years, […]

Artificial ripening is a controlled process used primarily on climacteric fruits to meet market demands and facilitate long-distance transport. Below are the detailed key points regarding its methods, regulations, and associated risks. Classification of Fruits and Ripening Patterns: Climacteric Fruits: These fruits, such as mango, banana, papaya, and tomato, can be harvested at full maturity […]