Regulator mandates strict temperature protocols for highly perishable foods

Food Safety and Standards Authority of India officials have directed business owners to maintain proper temperatures while transporting highly perishable items. Regulators issued these strict storage protocols to protect consumers from microbial spoilage during upcoming festive celebrations. Khoa, paneer, raw meat, and fish products remain highly vulnerable without proper temperature control. Regulators have explicitly instructed food business operators involved in packing, transporting, and selling these commodities to follow mandatory safety measures.

Public health authorities typically increase safety inspections during major festivals because food consumption and bulk transport surge across Indian cities.

Mandatory transport directives

Under the new directives, merchants must transport goods in clean, covered, and hygienic vehicles. Regulators mandate that these vehicles maintain specific temperature ranges from loading to final delivery. Business operators must use verified food-grade packaging materials. Regulators have specifically banned the use of gunny bags or any non-food-grade wrappers. Staff members must actively protect food items from dust, excess moisture, physical damage, and pests. Preventing cross-contamination remains a high priority throughout the distribution chain.

Strict enforcement measures

Regulators require all operators to maintain precise consignment records and traceability documents. Owners must present valid invoices instantly when competent authorities demand them. Food safety officials have formally requested state governments, regional directors, and Indian Railways to help enforce these regulations. FSSAI teams will seize and destroy products if business operators fail to follow temperature protocols.

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Recent regulatory actions

Food safety inspectors recently intensified their nationwide campaign targeting unhygienic conditions across restaurants and eateries. Officials served a formal notice to AB Hotels Ltd, which operates Radisson Blu Hotel in New Delhi. Inspectors found the property failing to meet necessary food hygiene standards. FSSAI ordered the hotel operators to implement immediate corrective measures. They must submit a detailed action taken report with photographic evidence. Failure to comply will lead to severe penalties, including the possible suspension of their operational license.