Polity & Governance

Restaurants can no longer reuse cooking oil: FSSAI

News Summary

  • Food Safety and Standards Authority of India (FSSAI) in a recent directive has listed out rules for restricting the reuse of cooking oil by Food Business Operators.
  • FSSAI is authorized to regulate the safety of food products sold in accordance with the Food Safety and Standards Act, 2006.

 

FSSAI Rules on Used Cooking Oil

  • Usability
    • According to the new rule Food Business Operators cannot reuse cooking oil more than 3 times.
    • It is applicable to FBOs whose consumption of edible oil for frying is more than 50 litres per day.
  • Total Polar Compound (TPC) limit
    • In July 2018 FSSAI set the maximum permissible limit of Total Polar Compound in edible oil at 25 per cent.
  • Record Data
    • FSSAI has directed FBOs to maintain a stock register to record data on used cooking oil like date of purchase, date of use, quantity, number of use etc
  • RUCO Initiative (Repurpose Used Cooking Oil),
    • In August 2018, FSSAI also launched the RUCO initiative to collect and convert used cooking oil to bio-diesel.
  • 3 E Strategy
    • Educating both consumers and FBOs about health consequences of ‘used cooking oil’
    • Enforcement
    • Ecosystem for RUCO initiative

 

In Focus: Harmful effects of Re-Used Cooking Oil

  • High temperature and moisture
    • Vegetable Oil used in deep-frying is subjected to severe changes due to the high temperature and moisture in the air.
    • High temperatures significantly change the physical, chemical, nutritional and sensory properties of the oil.
  • Total Polar Compound
    • One such compound formed during frying polar compound.
    • The quality of the edible oil is usually measured by its TPC content. (total polar compounds)
    • Polar compounds are associated with several diseases such as hypertension, atherosclerosis, Alzhemeimer’s disease liver diseases etc.
    • As a result FSSAI has fixed a limit for TPC in cooking oil at 25%.
  • Thickening
    • Reused oil turn thick as a result of repeated frying.
  • Bacterial contamination
    • Used cooking oil has particles of food on which bacteria feed if the oil is exposed
  • Rancid
    • Cooking oil used multiple times for frying can become rancid and it contains free radicals which are considered to be a health risk.
    • Multiple uses leads to increase in bad cholesterol, damage to cells, cancer.

 

Food Safety and Standards Authority of India 

  • It is an autonomous body established under the Ministry of Health & Family Welfare, Government of India.
  • It has been established under Food Safety and Standards (FSS), 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments.
  • Its headquarters are at New Delhi.

Purpose

  • It has been created for laying down science based standards for articles of food and to regulate their manufacturing, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

Powers

  • The following are the statutory powers that the FSS Act, 2006 gives to the Food Safety and Standards Authority of India:
  1. Framing of regulations to lay down food safety standards
  2. Laying down guidelines for accreditation of laboratories for food testing
  3. Providing scientific advice and technical support to the Central Government
  4. Contributing to the development of international technical standards in food
  5. Collecting and collating data regarding food consumption, contamination, emerging risks, etc.
  6. Disseminating information and promoting awareness about food safety and nutrition in India

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