The Food Safety and Standards Authority of India (FSSAI) has directed food business operators to maintain prescribed temperature conditions while handling, storing and transporting perishable food items such as khoya, paneer, meat and fish.

In an advisory dated October 15, 2026, FSSAI emphasised strict compliance with hygiene and temperature standards throughout the supply chain, from procurement to delivery to consumers. The authority warned that improper temperature conditions can promote microbial growth, cause food spoilage and adversely affect food safety and public health.

Under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, food business operators must maintain the prescribed temperatures during chilling, transportation, storage and distribution.

FSSAI has directed businesses involved in the manufacture, packing, storage, transportation, distribution and sale of these food products to transport them only in clean, covered and hygienic vehicles suitable for carrying food.

The advisory also requires businesses to use food-grade packaging and suitable secondary packaging materials. The use of gunny bags or other non-food-grade coverings that could compromise product safety must be avoided.

Food products must be protected from dust, moisture, pests, physical damage and cross-contamination during storage, loading, unloading and transportation. Businesses must also maintain appropriate records and ensure traceability of consignments, producing invoices and other relevant documents when demanded by the competent authority.

FSSAI has asked food safety commissioners in all states and Union Territories, Indian Railways and its regional directors to ensure strict monitoring through inspections and transportation checks.

The authority has warned that violations may invite appropriate action under the Food Safety and Standards Act, 2006, including the seizure and destruction of non-compliant food products.