The Food Safety and Standards Authority of India (FSSAI) has instructed the food business operators (FBO) to maintain and keep an updated record of oil used for cooking and its disposal going forward. This record will help to check eateries using more than 50 litres of oil on a daily basis. The check point is adopted by putting an end to the reused oil and consumption of trans fats where the total polar compounds which are formed while frying falls below 25%.
FSSAI along with the Food and Drug Administration (FDA) have informed the hoteliers and eateries not to use one batch of oil more than three times. “This rule will apply to all eateries and restaurants using more than 50 litres of oil per day. The rule has been brought into effect as per Section 16 (5) of the Food Safety and Standards Act, 2006,” said Chandrakant Pawar, FDA joint commissioner reported.