The Food Safety and Standards Authority of India (FSSAI) has issued a fresh advisory directing food businesses to maintain prescribed temperature conditions while handling, storing and transporting perishable food products, including paneer, khoa, meat and fish. The advisory, publicised on October 18, 2026, comes after the regulator flagged instances in which such products were not being handled or transported under appropriate temperature conditions. The objective is to reduce the risk of spoilage, microbial growth and food contamination across India’s supply chain.
The directions apply to food business operators involved in manufacturing, packing, storage, transportation, distribution and sale. FSSAI has reiterated the need for clean and hygienic transport vehicles, food-grade packaging, protection against contamination and proper records for tracking consignments. It has also called on food-safety authorities to maintain closer vigilance during inspections and transport checks. Businesses that fail to comply with applicable requirements may face enforcement action, including the seizure and destruction of affected food products.
Key Takeaways
- New advisory: FSSAI issued a fresh advisory on October 18, 2026, on the handling, storage and transportation of perishable foods.
- Products covered: The advisory specifically mentions paneer, khoa, meat and fish.
- Temperature control: Food businesses must maintain the prescribed conditions throughout the supply chain, from sourcing to consumer delivery.
- Hygienic transport: Products must be carried in clean, covered and hygienic vehicles suitable for food transportation.
- Packaging requirements: Food-grade packaging and suitable secondary packaging must be used.
- Traceability: Businesses must maintain appropriate consignment records and produce relevant documents when requested by authorities.
- Enforcement: Non-compliance may lead to regulatory action, including seizure and destruction of food products.
Why Has FSSAI Issued the Fresh Advisory?
Perishable foods require careful handling because their quality and safety can deteriorate when exposed to unsuitable temperatures or unhygienic conditions.
Products such as paneer, khoa, meat and fish can support microbial growth when temperature requirements are not maintained. The risk can increase when products remain unrefrigerated for extended periods, are transported in unsuitable vehicles or are exposed to contamination during loading and unloading.
FSSAI said it had received information indicating that some perishable food products were not being handled, stored or transported under appropriate temperature conditions. The advisory reinforces the obligations that already apply under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
The regulator’s message is that food safety cannot be ensured only at the point of production or retail sale. Temperature control and hygiene must be maintained throughout the journey from procurement to the final consumer.
A product that is handled correctly at a factory can still become unsafe if it is subsequently transported in unsuitable conditions. Similarly, proper refrigeration alone does not guarantee safety if the food is contaminated through dirty containers, improper packaging or contact with other products.
The advisory therefore focuses on the entire supply chain rather than a single stage of food handling.
Which Food Products Are Covered?
The advisory specifically identifies khoa, paneer, meat and fish as examples of perishable foods requiring appropriate temperature control.
| Product | Why handling matters | Key concern |
|---|---|---|
| Paneer | Fresh dairy product that can deteriorate under unsuitable conditions | Microbial growth and spoilage |
| Khoa | Concentrated milk product with a limited shelf life under inappropriate storage conditions | Spoilage and contamination |
| Meat | Highly perishable animal-origin food | Bacterial growth and cross-contamination |
| Fish | Perishable seafood that requires careful temperature management | Rapid deterioration and food-safety risks |
The advisory’s focus on these products does not mean other perishable foods are exempt. Food businesses must follow the temperature, hygiene and storage requirements applicable to the products they handle.
The correct storage conditions can differ according to the type of food, its processing, packaging and intended use. Businesses should therefore follow the relevant regulatory requirements and product-specific handling instructions rather than assume that one temperature applies to every item.
Temperature Control Must Continue Across the Supply Chain
One of the most important elements of the advisory is the requirement to maintain prescribed temperature conditions throughout the supply chain.
This includes procurement, sourcing, chilling, storage, transportation, distribution and delivery to the consumer. Businesses must ensure that suitable conditions are maintained during both storage and transit.
Temperature control is particularly important when food is moved between facilities. Products may pass through warehouses, distribution centres, retail outlets and delivery networks before reaching consumers. Every transfer creates an opportunity for delays, exposure to unsuitable conditions or failures in refrigeration.
A refrigerated storage facility does not solve the problem if food is then transported in a vehicle that cannot maintain the required conditions. Similarly, a temperature-controlled vehicle may not prevent spoilage if the product was already mishandled before loading.
FSSAI’s advisory reiterates the importance of maintaining prescribed conditions at every stage.
The specific temperature requirement depends on the product and applicable standards. Businesses should consult the relevant FSSAI regulations, licence conditions and product-specific requirements instead of relying on a general temperature figure for all perishable foods.
Clean Vehicles and Hygienic Transportation Are Mandatory Priorities
FSSAI has directed food businesses to transport the covered products only in clean, covered and hygienic vehicles suitable for carrying food.
Vehicles must protect products from environmental exposure and contamination during transit. Their interiors and containers should be maintained in suitable hygienic conditions, and transport arrangements must be appropriate for the food being carried.
The requirement matters because perishable products can be exposed to dust, pests, moisture, physical damage and other contaminants during transportation. Poorly maintained containers or vehicles can compromise product safety even when the temperature is otherwise appropriate.
Loading and unloading also require attention. Products should be protected while being transferred between facilities, and businesses must avoid practices that expose food to contaminated surfaces or unsuitable surroundings.
For companies that outsource transportation, the advisory highlights the need to ensure that transport arrangements meet the applicable food-safety requirements. Responsibility for safe handling cannot be treated as irrelevant simply because a third-party logistics provider moves the goods.
FSSAI Warns Against Non-Food-Grade Packaging
The advisory also directs businesses to use food-grade packaging materials and suitable secondary packaging.
Food packaging serves several purposes: it protects products from contamination, reduces exposure to environmental conditions and helps maintain their integrity during storage and distribution. Packaging must be appropriate for the food and its intended conditions of use.
FSSAI has specifically cautioned against using gunny bags or other non-food-grade coverings where they could compromise product safety.
Such coverings may be unsuitable for direct contact with food or may fail to provide the protection required during transportation. The choice of packaging should reflect the product’s characteristics and the applicable safety standards.
Secondary packaging is also important because products may be stacked, moved or transported alongside other goods. Suitable packaging can reduce physical damage and help prevent contamination during handling.
Businesses should review their packaging materials, containers and loading procedures to ensure that they meet the relevant requirements.
Protection Against Dust, Moisture and Cross-Contamination
Food safety risks do not arise from temperature alone. Contamination can also occur when products come into contact with dirty surfaces, pests, unsuitable packaging or other food items.
FSSAI has instructed businesses to protect products from dust, moisture, pests, physical damage and cross-contamination during storage, loading, unloading and transportation.
Cross-contamination is particularly important when raw meat and fish are handled alongside other products. Contaminated surfaces, containers or equipment can transfer microorganisms to food that was previously safe.
Businesses should maintain suitable separation, clean equipment and packaging areas, and follow hygiene procedures appropriate to the products being handled. They should also ensure that vehicles and containers are fit for purpose and maintained in good condition.
These measures complement temperature control. Neither refrigeration nor sealed packaging should be treated as a substitute for proper hygiene.
Traceability Records and Invoices Must Be Maintained
The advisory requires food businesses to maintain appropriate records and traceability information for consignments. They must also produce invoices or other relevant documents when requested by the competent authority.
Traceability helps regulators and businesses identify where a food product originated, how it moved through the supply chain and which consignments may be affected if a safety concern emerges.
For example, if a batch of paneer or fish is found to have been transported under unsuitable conditions, accurate records can help identify the supplier, transporter, destination and other potentially affected batches.
Without reliable documentation, investigating a complaint or isolating unsafe products can become more difficult.
Food businesses should therefore ensure that records are accurate, accessible and maintained in accordance with applicable requirements. Documentation should support the actual movement of products rather than exist only as a formality.
Food-Safety Authorities Asked to Increase Vigilance
FSSAI has called on state and Union Territory food-safety authorities, Indian Railways and its regional directors to help ensure compliance.
The advisory asks the relevant authorities to direct licensing officials and food-safety officers to maintain strict vigilance during inspections and transportation checks.
The involvement of transport-related authorities is significant because perishable products may move through different modes of distribution, including road and rail networks. Effective monitoring requires attention to conditions during transit as well as at storage and retail locations.
Where non-compliance is found, authorities may take appropriate action under the applicable legal framework. The reported enforcement measures include seizure and destruction of affected food products.
The advisory reinforces existing obligations rather than creating a blanket ban on selling paneer, meat, fish or khoa. Its focus is on ensuring that these products are handled and transported safely.
What the Advisory Means for Food Businesses
For manufacturers, distributors, retailers and logistics providers, the immediate priority is to review existing handling procedures and verify compliance with applicable requirements.
Businesses should check whether storage facilities and vehicles can maintain the prescribed conditions, whether packaging is suitable, and whether staff follow hygiene procedures during loading and unloading.
They should also review how temperature conditions are monitored and recorded, where relevant, and whether documentation can establish the movement and handling of each consignment.
Companies that use third-party transporters should verify that their arrangements are appropriate for the food being carried. Poor coordination between suppliers, warehouses and transporters can create gaps in temperature control even when each business has suitable facilities of its own.
The financial implications may vary. Some operators may need to improve refrigeration, packaging, staff training or record-keeping. Others may already meet the relevant requirements and need only to verify that their procedures are consistently followed.
The advisory does not establish a universal new fee or a single temperature standard for every product. Businesses should determine the requirements applicable to their operations and comply with the relevant regulations.
What Consumers Should Know
The advisory is primarily directed at food business operators, not at consumers. It does not mean that all paneer, meat, fish or khoa currently being sold is unsafe.
Its purpose is to reinforce safe handling and reduce the risk that perishable foods deteriorate before reaching consumers.
Consumers can still take sensible precautions by purchasing perishable products from reputable sellers, following storage instructions and keeping products refrigerated where required. They should avoid consuming food that appears spoiled or has been held under clearly unsuitable conditions.
However, appearance and smell alone cannot reliably establish whether food is safe. Consumers should follow product instructions and seek advice from the relevant food-safety authorities if they have concerns about a particular product or seller.
For food delivery, the time taken to transport a perishable item and the conditions in which it is kept can matter. Consumers should follow the product’s storage instructions after delivery rather than assume that packaging alone guarantees safety.
The Bigger Picture
FSSAI’s fresh advisory highlights the importance of cold-chain management and hygiene in India’s food distribution system. Perishable products can pass through multiple businesses before reaching consumers, making consistent temperature control, suitable packaging and traceability essential to protecting food quality and public health.
The advisory also reinforces that compliance extends beyond manufacturers to packers, warehouses, transporters, distributors and sellers. Stronger inspections and enforcement could help identify gaps in handling practices, while businesses will need to ensure that their procedures meet the requirements applicable to their products.
Looking Ahead
The next step will be implementation and monitoring. Food-safety authorities have been asked to maintain vigilance during inspections and transportation checks, while food businesses must ensure that prescribed temperatures, hygiene practices, packaging standards and records are maintained throughout the supply chain. The impact will depend on how consistently these requirements are followed and enforced.
For businesses handling paneer, khoa, meat and fish, the advisory is a reminder to review storage facilities, transportation arrangements and documentation. For consumers, it reinforces the importance of safe handling without suggesting that all products in these categories are unsafe. The central objective is to reduce avoidable contamination and spoilage before perishable food reaches the public.
Frequently Asked Questions
1. What has FSSAI announced?
FSSAI has issued an advisory directing food businesses to maintain prescribed temperature conditions and hygiene standards while handling, storing and transporting perishable products such as paneer, khoa, meat and fish.
2. Which businesses must follow the advisory?
The directions cover food business operators involved in manufacturing, packing, storage, transportation, distribution and sale of the relevant perishable products.
3. Has FSSAI specified one temperature for all these foods?
The advisory refers to prescribed temperature conditions under the applicable requirements. Businesses should follow the relevant product-specific standards and licence conditions rather than assume one temperature applies to every item.
4. What packaging is required?
Businesses must use food-grade packaging and suitable secondary packaging. The advisory warns against gunny bags and other non-food-grade coverings where they could compromise product safety.
5. What happens if a business does not comply?
Non-compliance may lead to enforcement action under the applicable food-safety framework. Measures can include seizure and destruction of affected food products.
6. Does this mean paneer, meat and fish sold in India are unsafe?
No. The advisory does not declare all products in these categories unsafe. It reinforces safe handling, storage and transportation requirements intended to reduce contamination and spoilage.
Get the day’s top stories in your inbox
One concise email. No spam, unsubscribe anytime.
