New Delhi: Food businesses must maintain prescribed temperature conditions for khoya, paneer, meat, fish and other perishables throughout the supply chain, the Food Safety and Standards Authority of India (FSSAI) has directed.
In an advisory dated October 15, 2026, shared on October 18, the regulator warned that inappropriate handling, storage and transportation can encourage microbial growth and spoilage, affecting food safety and public health.
Temperature control from sourcing to delivery
The advisory cites Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. It says prescribed temperatures must be maintained from procurement or sourcing to delivery to the end consumer, including chilling, transportation, storage and distribution.
Food-grade packaging and hygienic vehicles
Businesses involved in manufacturing, packing, storage, transportation, distribution and sale must use clean, covered and hygienic vehicles suitable for food transport.
FSSAI directed them to use food-grade packaging and suitable secondary packaging. Packing or transporting products in gunny bags or other non-food-grade coverings that may compromise safety should be avoided.
Products must be protected from dust, moisture, pests, physical damage and cross-contamination during storage, loading, unloading and transportation. Businesses must also maintain consignment traceability and records, and produce invoices or other relevant documents when the competent authority demands them.
Inspection and transport checks
State and Union Territory food safety commissioners, Indian Railways and FSSAI regional directors have been asked to direct licensing authorities and food safety officers to maintain strict vigilance during inspections and transportation checks.
In cases of non-compliance, appropriate action, including seizure and destruction, may be initiated under the Food Safety and Standards Act, 2006, and its regulations, the advisory says.
