India’s food safety regulator has issued a fresh advisory asking food businesses to follow strict temperature, hygiene and storage requirements when handling perishable foods such as paneer, khoa, meat and fish. The guidance aims to reduce the risk of spoilage and microbial growth that can occur when these products are not kept under suitable conditions.
Why Proper Temperature Control Matters
Perishable foods can become unsafe when exposed to unsuitable temperatures during storage or transportation. The regulator noted that lapses in temperature control can encourage microbial growth and increase the risk of food spoilage, potentially affecting public health.
Rules Apply Across the Supply Chain
Food businesses have been directed to maintain prescribed temperature conditions from the procurement and sourcing stage through chilling, storage, transportation, distribution and final delivery to consumers.
The requirements apply to businesses involved in manufacturing, packing, storing, transporting, distributing and selling these food products. Vehicles used to transport food must be clean, covered and hygienic, while products must remain under suitable temperature conditions throughout transit.
Packaging and Hygiene Requirements
The advisory also highlights the importance of using food-grade packaging materials and appropriate secondary packaging. Businesses have been told to avoid gunny bags and other coverings that are not designed for food use and could compromise product safety.
Food must also be protected from dust, moisture, pests, physical damage and cross-contamination during storage, loading, unloading and transportation. Businesses are required to maintain proper records that allow consignments to be traced and to produce relevant invoices or documents when requested by the authorities.
What Consumers Should Keep in Mind
Consumers can also take sensible precautions when buying perishable foods. Check packaging and use-by dates where applicable, choose products that appear to have been stored appropriately, and refrigerate perishable items promptly after purchase. Follow the storage instructions on product labels and avoid consuming food that appears spoiled.
The advisory reinforces the importance of maintaining food safety at every stage, from the point of sourcing to the moment a product reaches the consumer.
