FSSAI Directs Food Companies to Maintain Temperature Control for Perishable Products

FSSAI has directed food businesses to maintain appropriate temperatures while storing and transporting perishable products, warning that violations could compromise food safety and public health.

FSSAI Directs Food Companies to Ensure Temperature-Controlled Storage and Transport

The Food Safety and Standards Authority of India (FSSAI) has instructed food businesses to maintain appropriate temperature conditions while storing and transporting perishable food products across the supply chain. The directive aims to prevent food spoilage, control microbial growth and protect consumers from potential health risks.

The food safety regulator has also asked state food and drug administrations (FDAs) to remain vigilant and take appropriate action against businesses that fail to comply with the prescribed requirements.

In an advisory shared on social media on Sunday, FSSAI highlighted concerns over the handling of perishable products, including khoa, paneer, meat and fish. It warned that inadequate temperature management can increase the risk of contamination and deterioration, potentially making food unsafe for consumption.

FSSAI Flags Risks From Improper Food Storage and Transportation

FSSAI observed that certain perishable food commodities are sometimes stored, handled or transported without maintaining suitable temperature conditions.

Products such as dairy items, meat and fish are particularly vulnerable to microbial growth and spoilage if they are exposed to inappropriate temperatures. Such conditions can affect product quality and increase food safety risks.

The regulator stressed that temperature control is essential throughout the movement of perishable products, from the point of procurement or sourcing to their final delivery to consumers.

Maintaining the required conditions during transportation and storage can help preserve food quality, reduce spoilage and minimise risks associated with unsafe handling practices.

Food Businesses Must Follow Prescribed Temperature Requirements

The advisory refers to the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which establish hygiene and sanitation requirements for food business operators (FBOs).

Under these requirements, businesses must ensure that perishable food products are handled, stored and transported under appropriate temperature-controlled conditions.

The responsibility extends across the supply chain, including procurement, storage, distribution and delivery to the end-consumer. Businesses must therefore pay attention to temperature management at each stage rather than limiting checks to their storage facilities.

Failure to maintain suitable conditions may result in what FSSAI describes as temperature abuse. The regulator has warned that such practices can compromise food safety and public health and amount to non-compliance with the applicable hygiene and sanitation requirements.

State Food Safety Authorities Asked to Strengthen Vigilance

Alongside its directions to food companies, FSSAI has asked state food and drug administrations to maintain strict oversight of food handling and distribution practices.

State authorities have been urged to take action against violations of the prescribed standards. This is intended to reinforce compliance among businesses involved in the storage, transportation and sale of perishable food products.

Greater vigilance can help identify cases where businesses fail to maintain appropriate temperatures and ensure that corrective measures are taken in accordance with applicable regulations.

The advisory places responsibility on both food businesses and enforcement authorities to strengthen food safety practices across the supply chain.

Khoa, Paneer, Meat and Fish Require Careful Handling

The advisory specifically mentions khoa, paneer, meat and fish as examples of perishable food commodities that require suitable temperature management.

These products can deteriorate when stored or transported under inappropriate conditions. Temperature fluctuations or prolonged exposure to unsuitable environments can increase the risk of microbial growth and reduce their safety and quality.

Food businesses dealing with these products need to ensure that storage facilities and transportation arrangements are suitable for maintaining the required conditions.

Proper temperature management is also important during transfers between suppliers, warehouses, distributors, retailers and delivery personnel. Gaps in handling practices at any stage can undermine food safety measures implemented elsewhere in the supply chain.

Temperature Abuse Can Affect Public Health

FSSAI has warned that exposing perishable food to unsuitable temperatures can adversely affect food safety and public health.

When food is not maintained under appropriate conditions, microbial growth and spoilage may occur, increasing the possibility of unsafe products reaching consumers.

The regulator’s advisory reinforces the need for businesses to follow established hygiene and sanitation standards. Maintaining appropriate temperatures, handling products carefully and ensuring suitable transportation conditions are important measures for reducing these risks.

Compliance also helps businesses maintain product quality and minimise avoidable food wastage caused by spoilage.

What the FSSAI Directive Means for Food Businesses

The directive highlights the importance of treating temperature control as a continuous responsibility throughout the supply chain.

Food businesses handling perishable products should review their storage, transportation and delivery practices to ensure they meet applicable requirements. They must also ensure that employees and logistics partners follow suitable procedures for handling temperature-sensitive commodities.

Meanwhile, state enforcement authorities are expected to maintain vigilance and take appropriate action where violations are identified.

The advisory serves as a reminder that food safety requirements apply beyond production facilities and extend to the distribution and delivery stages.

Conclusion

FSSAI has reiterated that perishable food products must be stored and transported under appropriate temperature conditions to protect consumers. By directing food businesses to follow established regulations and asking state authorities to strengthen enforcement, the regulator aims to reduce spoilage, improve compliance and safeguard public health.