1. FSSAI’s new rule for restaurants on reusing cooking oil
All the restaurants, dhabas and hotels who had been cutting down the expenses by reusing the cooking oil for frying purpose have a piece of bad news! Come March 1 and the Food Safety and Standards Authority of India (FSSAI) will impose a new rule on them. According to the latest circular by FSSAI, all food business operators whose consumption of edible oil for frying is more than 50 litres per day are liable to maintain the records and dispose of used cooking oil to agencies authorized by FSSAI from time to time. The rule has been brought into effect as per Section 16 (5) of the Food Safety and Standards Act, 2006.
2. FSSAI guidelines
According to the official website of FSSAI, there are certain rules that one must follow while using Used Cooking Oil (UCO). It suggests that the oil used for frying foods should be filtered and may be used for making curry preparations. It should not be used for frying purpose again. Also, UCO should be disposed of when blue-grey smoke appears or tough foam gets formed. It also suggests that UCO should be consumed within 1-2 days. Storing it for a longer period can be harmful, as the rate of deterioration is higher in used oil.
3. Limit Revised to reuse cooking oil at maximum 3 times
This new rule will prohibit them from using the same cooking oil for more than three times. It has been found that reusing such oil is bad for human heart and body. Doctors across the globe have agreed to its harmful effects and that is the reason FSSAI has decided to implement this new rule.
4. About the Verdict
It is a step towards improving the health conditions of people in the country. The idea is to eradicate the practice of reusing the oil and understanding its harmful effects. This rule is not just for the commercial entities; even the households should avoid reusing the cooking oil for a healthy body.
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5. Redefining TPC limit
The new circular has also set the maximum permissible limit of Total Polar Compound (TPC) in edible oil at 25 per cent. Repeated frying and usage of edible oil changes its physiochemical and nutrition properties and leads to the formation of TPC, which makes it unfit for human consumption.
