FSSAI Guidance for Vegetable Edible Oils and Fats Sector

FSSAI Guidance for Vegetable Edible Oils and Fats Sector
21 December 2021

FSSAI Guidance for Vegetable Edible Oils and Fats Sector

FSSAI Guidance for Vegetable Edible Oils and Fats Sector


Vegetable edible oils and fats are now days one of the most important part a person’s diet routine as they provide us various beneficial and needed micronutrients and is one of the source of energy. In India the demand of Vegetable edible oils and fats has increased with 4.5% over last 10 years also a large section of farmers are working on this sector thus this industry has a positive on India’s wealth. Food Safety and Standard Authority India has released guidelines on different aspects of Vegetable edible oils and fats.

Some of the aspects on which FSSAI has given are as follows:

1. Location and surroundings

The location where the manufacturing unit is really important to ensure that neighboring industries and activities are not contamination the product by air or water, the food establishment must be situated at a place that is away from any polluting industry, also it must be maintained in proper condition such as grass or plants must be planted in a clear area, to conclude it must be at a location that is free from any risk.

2. All the essential facilities must be available

All the essential facilities or utilities required to maintain the basic standard for manufacturing must be available at the establishment such as adequate water supply of potable water to meet operational and cleaning needs also the quality of potable water should be as specified in the latest edition of BIS standard on drinking water i.e. IS 10500, the drainage system must be designed to meet expected flow loads and located at such a place where they can be easily inspected and cleaned, personal hygiene facilities, proper lighting and such other facilities must be taken care of.

3. Control of Operation

To produce food that is safe and fit for human consumption, having proper control of operation is essential so that it is not contaminated during manufacturing and handling of food items throughout procurement, storage, processing, packaging, warehousing, and also Designing, implementing, monitoring and reviewing effective control systems.

4. Product information and consumer awareness

To avoid inadvertent use of products, identification of complete lot must be done to facilitate traceability, product recall, effective stock rotation etc. all the packed food products shall be labeled in accordance with provisions of Food Safety and Standards Act, 2006 and Regulations, some of the basic guidelines for labeling are:

- The manufacturers shall not use any word that exaggerates the quality of the product for example “super-refined”, “cholesterol friendly” etc.

- Solvent extracted oil or de-oiled meal container must be written on it in Hindi or English, things like the trade name, declaration of solvent extracted oil written in niot less than 5mm type-size that says: “NOT FOR DIRECT EDIBLE CONSUMPTION”, or “FOR INDUSTRIAL NON-EDIBLE USES ONLY “ depending upon as per the requirements.

- There should also be a declaration in bold capital letters along with the name of the product on front panel that “NOT TO BE SOLD LOOSE”.

5. Training & management

Personal involved in food handling shall be provided suitable trainings that would provide them required knowledge and skills for specific tasks as well as about hygiene requirements, nature of food, its handling, processing etc.

Food Business Operator’s management shall help them maintain proper food safety in their premises also develop a safe culture at plant site by ensuring necessary trainings and resources to its employees.