Lucknow: The Uttar Pradesh Food Safety and Drug Administration (UPFSDA) has issued detailed guidelines for sweets and savoury snack businesses to strengthen compliance with food safety norms across production, packaging, storage and retail sale.
Officials said frying oil will be tested periodically, and if Total Polar Compounds (TPC) exceed 25%, the oil must not be used.
UPFSDA commissioner Roshan Jacob said the measures aim to ensure consumers receive safe, good-quality food while enabling stricter action against adulteration, use of banned chemicals and misleading labelling. The guidelines emphasise hygiene throughout manufacturing and storage areas, including the use of clean utensils and potable water for washing and cooking. Regular checks of raw materials have been mandated, with special focus on perishables such as mawa, chhena, milk and paneer, which must be stored at prescribed temperatures to prevent spoilage and contamination. Businesses have been instructed to maintain proper records of used oil and dispose of it only through collectors authorised or listed under the Food Safety and Standards Authority of India’s Repurpose Used Cooking Oil system. Food business operators have been directed to preserve purchase bills, supplier lists and batch details for key inputs such as besan, maida, sugar, mawa, oil and food colours, and maintain guarantee certificates as applicable. You Can Also Check: Gold Rate in Lucknow | Silver Rate in Lucknow | Bank Holidays in Lucknow | Public Holidays in Lucknow | Lucknow AQI | Weather in Lucknow | Petrol Price in Lucknow | Diesel Price in Lucknow | CNG Price in Lucknow | LPG Price in Lucknow
Colouring standards have also been tightened. Only permitted food colours may be used, while dyes such as Rhodamine-B and Metanil Yellow have been completely prohibited. The department will monitor the quality and storage of mawa and mawa-based products, and has directed that only fresh, genuine dry fruits be used in sweets prepared from cashews, almonds and pistachios. For namkeens and other fried snacks, the guidelines call for checks to prevent the use of substandard oil, poor-quality spices or substitute ingredients used to reduce costs.