New Delhi: National Restaurant Association of India (NRAI) and Food Safety and Standards Authority of India (FSSAI) Tuesday held a joint session to help restaurants follow the rules and flag compliance gaps that often surface during inspections.
Cooking oil must be discarded once total polar compounds cross 25%, and topping up of degraded oil is prohibited.
The officials said employees with infectious illness, skin infections or injuries must be kept away from food contact surfaces and handlers need valid medical certificates. Sandeep Anand Goyle, NRAI’s Delhi chapter head, said, “This initiative is aimed at helping restaurant owners and food operators better understand food safety requirements and identify areas where standards can be further strengthened. The partnership is aimed to build cooperation with restaurant operators rather than resort to crackdowns, Mahla said, adding, “Continued engagement with operators allows us to address the practical realities they encounter while providing greater clarity on regulatory requirements.
Restaurants with their own websites/apps need a separate e-commerce licence, and moving food from a base kitchen to outlets needs authorisation. Storage must keep raw and cooked food apart, with ready-to-eat items on top, raw vegetables in the middle, and raw meat sealed at the bottom, and vegetarian and non-vegetarian stock kept in separate, colour-coded containers. Daily temperature logs must be retained for at least three months. Synthetic colouring is barred outright. Ingredients should come only from licensed, verified vendors. The discussions covered key practices like temperature control, hygiene, segregation and prevention of cross-contamination, along with food handler practices and documentation required to maintain consistent standards. You Can Also Check: Gold Rate in Delhi | Silver Rate in Delhi | Bank Holidays in Delhi | Public Holidays in Delhi | Delhi AQI | Weather in Delhi | Petrol Price in Delhi | Diesel Price in Delhi | CNG Price in Delhi | LPG Price in Delhi