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UP Food Safety Tightens Rules for Sweets
27 Oct
Summary
- New guidelines focus on hygiene, raw material checks for sweets.
- Banned chemicals like Rhodamine-B and Metanil Yellow are prohibited.
- Fried snacks will be checked for oil quality and expiry.
The Uttar Pradesh Food Safety and Drug Administration (UPFSDA) has implemented comprehensive guidelines aimed at enhancing food safety standards for businesses producing sweets and savoury snacks. These regulations cover all stages, from production and packaging to storage and retail sale, ensuring consumers receive safe, high-quality food products.
Key directives include maintaining rigorous hygiene in manufacturing and storage, using potable water, and conducting regular checks on raw materials, especially perishables like mawa and paneer, which require proper temperature control. The use of only permitted food colours is mandated, with a complete ban on Rhodamine-B and Metanil Yellow. For fried snacks, stringent testing of frying oil for Total Polar Compounds (TPC) will be conducted, and substandard oil exceeding 25% TPC will be prohibited.
Furthermore, detailed labelling requirements for packaged sweets and namkeen are reiterated, including product name, ingredients, nutritional information, and expiry dates. Shops with open counters must display the last date of use. Food operators are also directed to maintain meticulous records of raw material purchases and supplier details.
