Food Safety and Standards Authority of India (“FSSAI”) has recently issued a direction under Food Safety and Standards Act, 2006 regarding disposal and collection of Used Cooking Oil (“UCO”). Repeated frying of oil leads to changes in physiochemical, nutritional and sensory properties of edible oil and Total Polar Compounds (“TPCs”) are formed in the oil which in turn has adverse effects on health of consumers.
FSSAI to ensure that such used cooking oiI is neither directly used in the food preparation nor re‑enter food chain, it has been decided that all Food Business Operators whose consumption of edible oils for frying is more than 50 litres per day will have to maintain the following records and dispose used cooking oil to agencies authorized by the Food Safety and Standards Authority of India or Commissioner of Food Safety of States/ Union Territories from time to time from 1st March, 2019 onwards, in the format as specified by the FSSAI.
FSSAI will also ensure that such cooking oiI which has developed TPCs of more than 25% will not be topped up with fresh oil. Also, the limit for TPC will be maximum 25% beyond which the vegetable oil will not be suitable for use.
Source: Food Safety and Standards Authority of India
