भाषा:

On 15 October 2026 FSSAI told food businesses to strictly maintain prescribed temperatures for perishable foods, including dairy, meat and fish. The advisory covers those who make, store, transport, distribute or sell such foods, and warns that non-compliance can lead to seizure and destruction of products. It came with the festive season in mind, when concern grows about khoya, paneer, meat and fish handled without temperature control. A trade report on 20 October welcomed the move and listed steps it says are still needed.

Key facts

ItemDetail
Issued byFSSAI (Food Safety and Standards Authority of India)
Advisory date15 October 2026
InstructionStrictly maintain prescribed temperatures
CoversManufacture, storage, transport, distribution and sale of perishable foods, including dairy, meat and fish
Action for non-complianceSeizure and destruction of food products
Legal basisNo new law; existing 2011 Licensing and Registration Regulations require prescribed temperatures from procurement to the final consumer
Concern behind itKhoya, paneer, meat and fish sometimes handled, stored or moved without temperature control in the festive season
Temperature valuesNot specified in the trade report
Trade reportDairy News 7×7, 20 October 2026

Why this matters for dairy

Milk and milk products spoil fast when they are not kept cold. Paneer, khoya, curd and sweets made from them see their biggest demand around festivals, which is also when handling is rushed. A break in the cold chain can spoil product, harm consumers and hit the brand of the farmer, society or dairy that supplied the milk.

What the trade report adds

The report is the view of a trade editor and not part of the advisory. It says shops selling milk, curd, paneer and khoya are registered but often lack adequate cold chain oversight, and suggests six further steps: making refrigeration a condition of licence for dairy retailers; insulated vehicles at the least and refrigerated transport for longer routes and for paneer and khoya, with open vehicles banned for dairy; microbial limits checked at the point of sale; temperature logging on milk tankers and distribution vehicles; strict enforcement from April to June as well as at Diwali; and financing coolers, insulated crates and solar chillers through AHIDF and low-cost working capital. These are proposals, not rules.

What it means for dairy farmers

Most farmers sell milk to a society, union or vendor, so the cold chain starts at the village. Milk that is delivered late or warm loses quality and can be rejected or paid less. Farmers who sell khoya, paneer or curd directly are covered by the same food safety rules as any seller of perishable food.

What farmers and small dairy sellers should do now

  • Cool milk quickly and deliver it on time. Do not leave milk standing in the sun or in a warm shed.
  • Use clean, covered cans. Wash and dry them well after every use.
  • If you sell paneer, khoya or curd, keep them cold in a fridge or cooler and use a covered, insulated carrier for transport.
  • Check your food licence or registration and keep it displayed.
  • Keep a simple record of storage temperature and delivery time.
  • Ask your society or union what chilling and transport arrangements they provide.

Frequently asked questions

Is this a new law?

No. The report says the advisory creates no new law. The obligation to keep prescribed temperatures already exists under the 2011 Licensing and Registration Regulations.

What happens if a business does not comply?

The advisory says products can be seized and destroyed.

What temperature should dairy products be kept at?

The report does not give the values. Follow the prescribed limits in the FSSAI rules and the guidance on your licence.

Source: Dairy News 7×7, 20 Oct 2026. Written by the IMN Pyrophos team in our own words.

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