FSSAI working on revised stds to set maximum limit on used cooking oils

Mumbai, On receiving numerous reviews and representations from the enforcement agencies regarding the repeated use of cooking oils, the Food Safety and Standards Authority of India (FSSAI) is working on revised standards for fried foods, which will set the maximum limit to the use of cooking oils. The apex regulator suggested that the officers would avoid testing till the final standards in this regard were notified.

The advisory issued by FSSAI stated, “FSSAI is addressing this issue by amending the standards so as to, inter alia, prescribe the maximum limit of total polar compounds (TPC) beyond which reused edible oils will not be safe for use.”

“We are working on this and will further provide details on the maximum usage limit of edible oils for heating or reuse through TPC which will enable the enforcement officers to keep a vigil over reuse effectively,” said Kumar Anil, advisor (standards), FSSAI.

“Several enforcement officers have received complaints over the extensive reuse of cooking oils by the unorganised sector. The officers of the enforcement agencies suggested that they may avoid testing of overused oils till FSSAI notifies the revised standards in this regard,” he added.

The concern

FSSAI observed that Schedule-IV, Part-V, clause VI.7 of the Food Safety and Standards (Licencing and Registration of Food Businesses) Regulation, 2011 recognised the possibility of of reusing and reheating edible oils.

The regulations specified in the Act for fried foods (Schedule -IV, Part-V, clause VI.7) are as follows:

• Good-quality/branded oils/fats should be used for food preparation, frying, etc.
• Only packaged oil should be used
• Use of oils with high trans-fats (like vanaspati) should be avoided as far as possibleReheating and reuse of oil should be avoided as far as possible. The use leftover oil should be avoided wherever possible

Detailing on his observations, J P Singh, chief food safety officer, Food Safety and Drug Administration (FSDA), Uttar Pradesh, said, “We usually keep an eye on the seasons as many unorganised players in the area may set up temporary stalls for the seasonal demand in the market for sweets and other popular snacks like samosas and kachoris.” 

“We have been receiving complaints about the poor quality of food served in small eateries. Even the taste is bitter, which is due to the excessive usage and reheating of the oil used for frying,” he added.