Restaurant Rules: FSSAI Flags Common Food Safety Gaps

A recent joint session between the National Restaurant Association of India (NRAI) and the Food Safety and Standards Authority of India (FSSAI) highlighted prevalent compliance issues in the restaurant sector.

Common violations include transporting meat and perishables in unsuitable conditions, such as using ice boxes instead of refrigerated vehicles. Restaurants operating their own websites or apps are reminded of the necessity for separate e-commerce licenses, and authorizing movement of food from central kitchens to various outlets.

Strict storage protocols are emphasized, requiring raw and cooked foods to be segregated, with raw meat at the bottom and ready-to-eat items at the top. Restaurants must maintain daily temperature logs for at least three months.

FSSAI also stressed regulations concerning cooking oil, prohibiting topping up degraded oil and mandating its discard when total polar compounds exceed 25%. The use of synthetic coloring is banned. Menu accuracy is critical, requiring disclosure of oil types, accurate dish names, vegetarian/non-vegetarian markings, FSSAI symbols, and listing major allergens.

For chains with ten or more outlets, calorie counts must be provided for each menu item. Employee health is paramount, with stipulations against infected staff handling food and requirements for valid medical certificates for food handlers. Sourcing ingredients from licensed and verified vendors is also mandatory.

This collaborative initiative aims to foster cooperation and understanding between regulators and restaurant operators, moving beyond crackdowns to address practical challenges and clarify regulatory expectations.