The Food Safety and Standards Authority of India (FSSAI) have released new guidelines about the temperature and hygiene requirements for the storage and transportation of perishable foods to prevent contamination and spoilage of the food products in the hands of the businesses concerned.
The directive is directed at food business operators who are engaged in manufacturing, packaging, storage, transport, distribution and sale of perishable food products. The transfer takes place during the holiday season, when the demand for food is usually high, and as the regulator ramp-ups its aegis on food safety.
FSSAI Sets Rules for Food Storage and Transportation
The guidelines recommend that under the regulations food establishments put perishable food in a clean, covered and hygienic vehicle appropriate for transporting food. They also have to keep the same temperature during storage and transport that would help to reduce the activity of micro-organisms and avoid spoilage.
The regulator has directed the businesses not to use any gunny bags or other materials which are not suitable for direct contact with the food and must use only food grade packaging materials. Foods should be safe from dust, moisture, pests, physical damage and cross contamination during food handling, loading, unloading and in transit areas.
The businesses have also been instructed to keep records that would make it easy to trace consignment. When requested by the competent authority, necessary documents like invoices have to be made available.
Perishable foods like khoa, paneer, meat or fish, “were being handled, stored or transported in unsuitable temperature control without reporting to FSSAI”, the standards body said. Failure to comply may lead to regulatory measures, such as seizure and/or destruction, of affected food products.
The regulator has appealed to state governments, Indian Railways and its regional directors to help ensure that the instructions are followed.
Action Against Food Safety Violations During Festive Season
The order follows a larger initiative to clean up restaurants and other food consumption venues such as hotels and establishments so that they uphold proper sanitary measures and offer safe foods.
Earlier this week, FSSAI sent out a notice of improvement to AB Hotels Ltd which owns the Radisson Blu Hotel, New Delhi, for the failure to comply with the food safety and hygiene regulations. The company was advised to immediately implement corrective measures and provide a detailed Action Taken Report in the presence of documentary and photographic evidence, wherever applicable.
The regulator stated that if such a situation is not rectified, the hotel may face additional enforcement against them, such as revocation of the FSSAI licence.
By implementing these measures, the authority wants to improve the food safety aspects along the food chain – from storage and packaging to transportation and end sale – focusing on food that can deteriorate quickly if not handled properly.