FSSAI Guidelines on How to Stock Mustard Oil

Mustard oil has been considered a popular cooking oil in India. People love it for its strong aroma and health benefits. It has been used for generations and holds a special place in Indian kitchens. This oil is considered an essential part of Indian cuisine for centuries. However, ensuring the purity and safety of mustard oil is crucial for both consumers and businesses. The Food Safety and Standards Authority of India (FSSAI) has set specific guidelines to regulate the storage, handling, and distribution of mustard oil. These regulations aim to maintain its quality, prevent adulteration, and ensure public health safety.

This blog will provide a detailed breakdown of FSSAI guidelines on how to stock mustard oil, along with practical insights for businesses and consumers.

Why Are FSSAI Guidelines Important for Mustard Oil?

FSSAI guidelines play an important role in keeping mustard oil pure, high quality and safe for consumption. These rules ensure that consumers get unadulterated oil while businesses follow legal standards. Here is the key reason why they matter:

• Ensures Purity:  FSSAI rules prevent mustard oil from being mixed with other oils or harmful substances. This guarantees that people get 100% pure, and high-quality mustard oil for safe consumption.
• Keeps Consumers Safe: Proper handling and storage reduce the risk of contamination. Clean and safe oil protects people’s health and promotes better consumption habits.
• Prevents Adulteration: Adulteration can lower the quality of mustard oil and harm consumers. FSSAI guidelines include strict checks to ensure that only pure and safe mustard oil will be sold in the market.
• Maintains Quality and Freshness: Storing mustard oil in food-safe containers and away from heat helps preserve its natural aroma, taste, and health benefits.
• Compliance with law: Businesses must follow these rules to stay within the law. If they don’t, they could face fines or legal trouble. By following FSSAI rules, businesses can avoid penalties and legal action. It also helps to build trust among customers in getting safe and high-quality products.
• Better shelf life: Correct storage techniques help maintain the freshness and efficacy of mustard oil.

These guidelines help both buyers and sellers. Consumers get safe, quality mustard oil, while sellers follow the rules and build trust with their customers.     

Key FSSAI Guidelines for Stocking Mustard Oil

Here are the lists of Key FSSAI Guidelines for Stocking Mustard Oil:

1. No Blending with Other Oils

The Food Safety and Standards Authority of India (FSSAI) banned the mixing of mustard oil with other edible oils starting October 1, 2020. This rule was meant to ensure people got pure mustard oil for cooking. Before this, blending mustard oil with other oils was allowed, as long as no single oil made up less than 20% of the total mix. However, with the new rule, mustard oil could no longer be used in blended edible oils. The official order for this ban was issued on September 23, 2020.

But this rule did not last long. On December 4, 2020, FSSAI withdrew the ban through another official letter. This meant that after just a few months, mustard oil could once again be blended with other edible oils. So, in summary, the ban on blending mustard oil was enforced from October 1, 2020, but it was lifted on December 4, 2020.

2. Proper Licensing for Food Business Operators (FBOs)

Proper licensing is crucial for Food Business Operators (FBOs) in India to ensure compliance with food safety standards and regulations. The Food Safety and Standards Authority of India (FSSAI) mandates that all FBOs obtain the appropriate license or registration based on the nature and scale of their operations.

Here is a detailed overview of the licensing requirements:

• Categories of Licensing and Registration

FBOs are categorized based on their turnover, production capacity, and the nature of their food business. The main categories include:?

• Registration Certificate: Small food businesses earning ?12 lakhs or less per year or producing up to 100 kg/liters daily are considered petty businesses. ?
• State License: ?Medium-sized businesses are bigger than small ones but work within one state. They follow state-level food rules.
• Central License: For large-scale businesses, those involved in import/export, or operations in multiple states. 

• Eligibility Criteria:

Here are the eligibility criteria:

• Petty Food Business Operators: Includes small-scale manufacturers, retailers, hawkers, or temporary stallholders with limited production capacity or turnover. ?
• State License: Applicable to FBOs with a turnover exceeding ?12 lakhs but below the threshold requiring a central license, operating within a single state.
• Central License: Required for FBOs with large-scale operations, inter-state businesses, or those dealing with specific products like proprietary foods, health supplements, or engaged in food import/export

• Application Process:

Here are the application processes:

• Registration Certificate: You must submit Form A along with the prescribed fee to the local Registering Authority. ?The authority may conduct an inspection within seven days of receiving the application.? If satisfied, the Registration Certificate is granted; otherwise, reasons for rejection are communicated.?
• State and Central Licenses: You must apply them through the Food Safety Compliance System (FoSCoS) portal. ?Then, Submit Form B along with the necessary documents and fees. The Licensing Authority may inspect the premises before granting the license.? The process should be completed within 60 days from the application date.?

• Documentation Requirements:

Here are the documents required for Licensing:

For Registration Certificate:

• Passport-sized photograph.?
• Proof of identity such as an Aadhaar Card, Voter ID, PAN Card, and other related documents
• Proof of possession of premises (like rental agreement, utility bill, etc).?
• Other Relevant Documents

 For State and Central Licenses:

• Blueprint/layout of the processing unit.?
• List of equipment and machinery.?
• List of food categories to be manufactured.?
• Names and details of technical personnel.?
• Water analysis report (if required)
• Proof of possession of premises.?
• Recall plan (for manufacturers).?
• Other required documents.

Compliance and Conditions:

FBOs must adhere to specific conditions, including:?

• FSSAI License Display: The license must be prominently visible on the premises.
• Inspection Access: Authorities must be allowed to conduct inspections.
• Hygiene Standards: Maintain sanitary conditions as per Schedule 4 regulations.
• Qualified Personnel: Technical staff must have proper qualifications.
• Regulatory Updates: Inform authorities about any changes in activities or license content.

Validity and Renewal

Licenses and registrations are typically valid for one to five years, as chosen by the FBO.FSSAI Renewal should be applied for at least 30 days before the expiry date to avoid penalties. Operating without a valid license or registration can lead to legal action and penalties.?

Penalties for Non-Compliance

If you run a food business without an FSSAI license or don’t follow the safety rules, you could face serious consequences. This includes heavy fines and penalties as per the Food Safety and Standards Act, 2006.

Ensuring compliance with FSSAI licensing requirements aligns with legal mandates and builds consumer trust by upholding food safety and quality standards.?

3. Storage Guidelines for Mustard Oil

Proper storage of mustard oil is essential to maintain its quality, safety, and nutritional value. While the Food Safety and Standards Authority of India (FSSAI) provides comprehensive standards for edible oils, specific storage guidelines for mustard oil are not explicitly detailed. However, adhering to general best practices ensures the oil remains fresh and safe for consumption.?

According to the FSSAI Guideline, here are the best storage practices:

• Packaging and Containers:

Mustard oil should be stored in containers that protect it from contamination and environmental factors. The Edible Oils Packaging (Regulation) Order, 1998, mandates that all edible oils be packed in containers that prevent adulteration and preserve quality. Using food-grade materials such as stainless steel or high-quality plastic helps maintain the oil's integrity.

• Temperature Control:

You must maintain a stable and moderate temperature. Extreme heat can accelerate oxidation, leading to rancidity, while excessive cold may cause cloudiness. Storing mustard oil in a cool, dry place away from direct sunlight helps preserve its quality.

• Light Exposure:

Mustard oil can spoil if exposed to too much light. It may develop a bad taste and lose important nutrients. To keep it fresh for longer, store it in dark or opaque containers. This protects its quality and flavor.

• Hygiene and Cleanliness:

The storage area must be clean, dry, and free from pests or contaminants. Regular cleaning and maintenance of storage facilities prevent microbial growth and contamination. It grants that the oil remains safe for consumption.

• Bulk Storage Compliance:

Wholesalers and big storage facilities should use tanks made of food-grade stainless steel or safe materials. These materials don’t react with the oil. This helps keep mustard oil pure, fresh, and free from harmful chemical changes.

• Labeling and Compliance:

Labeling mustard oil correctly is very important. FSSAI’s 2020 rules say labels must clearly show what the oil is made of. This helps people identify and store it properly. Clear labels also ensure safety and prevent confusion about the product.

By following these practices, individuals and businesses can ensure that mustard oil retains its purity, flavor, and health benefits throughout its shelf life.

4. Packaging and Labeling Requirements

The Food Safety and Standards Authority of India (FSSAI) has set important rules for food packaging and labeling to keep food safe and help consumers make informed choices. These rules ensure that food businesses use the right packaging materials and provide clear product information. The two main regulations in this area are:

• Food Safety and Standards (Packaging) Regulations, 2018
• Food Safety and Standards (Labelling and Display) Regulations, 2020

• Packaging Rules (2018)

FSSAI's Packaging Regulations, 2018 focus on keeping food safe from contamination. Businesses must follow these key rules. Some are mentioned below:

• Safe Materials: Packaging materials must be safe for food. They should not release any harmful chemicals or bad smells that could affect the food’s quality or taste.
• Specific Packaging Standards: Materials like plastic, glass, metal, and paper must meet quality standards set by the Bureau of Indian Standards (BIS) to ensure safety.
• No Recycled Plastics: Recycled plastics cannot be used for food that is ready to eat or drink. However, recycled PET (Polyethylene Terephthalate) is allowed, but only under strict conditions.

• Labelling and Display Rules (2020)

FSSAI’s Labelling and Display Regulations, 2020, ensure that food labels provide clear and accurate information. The main requirements are:

• Mandatory Labeling: Every packaged food must have a label that includes:
• Name of the food
• List of ingredients
• Nutritional information
• Vegetarian or non-vegetarian symbol
• Details of food additives (if used)
• Manufacturer’s name and address
• Net weight or quantity
• Lot or batch number
• Date of manufacture or packing
• Best before or use-by date
• Country of origin (for imported foods)
• Instructions for use, if needed
• Other related details
• Language Requirements: Labels must be in English or Hindi (Devanagari script). Additional languages can also be used.
• Clear and Honest Information: Labels must be easy to read, clear, and truthful. Misleading or unclear labels are not allowed.

Thus, Proper labeling and packaging are essential for maintaining transparency and building consumer trust.

On January 15, 2025, FSSAI has decided that any changes to the Labelling and Display Regulations will take effect every year on July 1st. This will help businesses have a clear and consistent deadline to follow the new rules.

5. Hygiene and Sanitation Practices

FSSAI (Food Safety and Standards Authority of India) has established clear rules to maintain hygiene and cleanliness in all food businesses. These guidelines help keep food safe, protect public health, and build consumer trust. They contain various regulations and initiatives, including the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, and the Hygiene Rating Scheme.?

• Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011

Under these regulations, Schedule 4 outlines the General Hygienic and Sanitary Practices to be followed by food business operators (FBOs). Key provisions include:?

General Requirements: All food businesses must maintain cleanliness in their premises. These practices help to keep food clean and free from germs. So, customers can get safe and healthy food.

Personal Hygiene: Food workers must stay clean, wear proper protective clothing, and have regular health check-ups. This helps keep food safe and prevents contamination. It grants customers access to healthy and hygienic food.

Food Operations and Controls: Food businesses must prevent food contamination, cook and store food at the right temperature, and use clean, safe water for cooking. These steps help keep food fresh, safe, and healthy for customers.

• Hygiene Rating Scheme

FSSAI has launched the Hygiene Rating Scheme to check and rate food business cleanliness and safety. This system helps customers choose safe places to eat. The rating is from 1 to 5, where 5 means excellent hygiene. It is a voluntary and online system that ensures transparency. The goal is to encourage food businesses to follow better hygiene practices and provide safe food. This helps both businesses improve their standards and customers make informed choices about where to eat.

• Guidance Documents and Training

FSSAI offers guides and training manuals to help food businesses maintain cleanliness and safety. These materials explain food safety rules, proper food handling, and personal hygiene for workers. They help businesses understand and follow hygiene standards. By using these resources, food businesses can meet legal requirements and improve their safety practices. This grants food is handled correctly and stays safe for customers. These guidelines support businesses in running smoothly while keeping food clean, fresh, and free from contamination.

Following hygiene and cleanliness rules is essential for food businesses. It keeps food safe, maintains quality, and protects people's health. Good hygiene also builds customer trust and ensures they receive clean and safe food.

6. Guidelines for Retailers and Food Establishments

FSSAI has established clear rules to help retailers and food businesses maintain clean and safe food practices. These guidelines help to maintain hygienic, fresh, and safe-to-eat food. By following these rules, businesses protect consumer health and improve the quality of food available in the market.

Here are the guidelines for Retailers and Food Establishments:

• Licensing and Registration

All food businesses, including retailers and food establishments, are required to obtain the appropriate license or registration under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. This process helps businesses to follow food safety rules and get regular checks to keep food clean and safe.

• Hygiene and Sanitation Practices

Retailers and food businesses must follow the hygiene and sanitary practices outlined in Schedule 4 of the regulations. Key requirements include:?

• Cleanliness of Premises:  They must keep the place clean and tidy. Remove seepage, cobwebs, dirt, and dust to prevent contamination. A clean space helps keep food safe and fresh for customers.
• Equipment Maintenance: Keep all equipment and surfaces clean. Follow a set cleaning schedule to ensure food remains safe. Regular cleaning prevents contamination and keeps food handling areas hygienic.
• Pest Control: Keep the area free from pests by using a proper pest control plan handled by trained experts. There should be no signs of insects or rodents to maintain food safety.
• Waste Management: Dispose of food waste and trash regularly to keep the area clean. Removing waste on time prevents bad odors, pests, and contamination. It helps to maintain a safe and hygienic food environment.
• Personal Hygiene: Food handlers should have yearly health check-ups and vaccinations to prevent diseases. They must stay clean, wear proper clothing, and follow hygiene rules to keep food safe and maintain a healthy work environment.

These guidelines help keep food safe, prevent contamination, and maintain a clean environment for food handling.

7. Compliance and Penalties

FSSAI enforces compliance with food safety regulations through a structured framework of penalties and legal actions, as per the Food Safety and Standards Act, 2006. Key aspects include:?

• Offences and Penalties

The Act specifies various offences related to food safety, each accompanied by corresponding penalties:?

• Unsafe Food: Producing, storing, or selling unsafe food is a serious offense. It can lead to heavy fines and imprisonment. If unsafe food causes death, the responsible person may face life imprisonment and a fine of up to ?10 lakh.
• Substandard Food: Selling food that does not meet prescribed standards can attract a penalty of up to ?5 lakh. ?
• Misbranded Food: Distributing food with false or misleading labels can lead to a fine of up to ?3 lakh. ?
• Food Containing Extraneous Matter: The presence of foreign substances in food items can result in penalties up to ?1 lakh. ?

• Adjudication and Prosecution

The Act delineates the process for adjudication and prosecution:?

• Adjudicating Officers: Appointed by the state government, these officers handle cases involving minor offences and can impose penalties accordingly.?
• Special Courts: Established for serious offences, these courts expedite trials related to grievous violations of food safety standards.?

• Improvement Notices and Compliance

FSSAI issues improvement notices to food business operators (FBOs) found in violation of standards:?

• Improvement Notices:  Improvement notices are given by Designated Officers when food businesses do not follow safety rules. These notices tell businesses what to fix and give them a deadline to correct the issues.
• Prohibition Orders: If a food business ignores an improvement notice, a prohibition order may be issued. This order stops the business from operating until all safety issues are fixed and compliance is met.

• Penalties for Late Submission of Annual Returns

FBOs must submit annual returns by May 31st each year. Delays attract a penalty of ?100 per day, up to a maximum of five times the annual license fee.?

Adherence to FSSAI guidelines is crucial for maintaining food safety and building consumer trust. Non-compliance can result in significant penalties, legal actions, and damage to business reputation.

8. Consumer Awareness and Responsibilities

FSSAI guidelines focus on consumer awareness and responsibilities. They work to educate consumers and promote food safety. It helps people make informed choices about what they eat. FSSAI runs different programs to maintain safe and healthy food for everyone. It also spreads awareness and encourages responsibility for food safety across India.

Here are the key initiatives of Consumer Awareness and Responsibilities

• Consumer Responsibilities

Here are the key initiatives of Consumer Responsibilities:

• Educate Themselves: Consumers should be knowledgeable about their rights and responsibilities concerning food safety. This includes understanding labeling information, recognizing signs of adulteration, and being aware of the nutritional content of food products. ?
• Vigilance Against Adulteration: It's crucial for consumers to be alert to potential food adulteration. FSSAI provides resources and guidelines to help identify common adulterants in food items. 
• Understanding Food Labels: Reading and comprehending food labels allows consumers to make informed decisions. Labels provide essential information about ingredients, nutritional value, and expiration dates. ?
• Participation in Hygiene Rating Programs: By following the Hygiene Rating Scheme, consumers can identify food places that maintain good hygiene and safety. This allows people to choose safer places to eat. They can enjoy their meals without worry. It also ensures that the restaurant follows proper hygiene and food safety rules.
• Reporting Issues: If consumers notice unsafe food or misleading labels, they should report it immediately. FSSAI provides easy ways to file complaints about food safety issues to take quick action.

FSSAI Initiatives for Consumer Awareness

Here are the key initiatives for Consumer Awareness:

• Educational Campaigns: FSSAI conducts awareness programs to teach people about safe food practices. These campaigns help consumers understand ingredient labels, maintain hygiene while cooking, and recognize adulterated or contaminated food to make safer choices.
• 'Eat Right India' Movement: This initiative promotes safe, healthy, and sustainable food for everyone in India. It highlights that food safety is a shared responsibility, encouraging consumers and businesses to work together for better health and well-being.
• Mobile Food Testing Labs ('Food Safety on Wheels'): FSSAI has launched mobile food testing labs, known as 'Food Safety on Wheels,' to check food quality instantly. These units travel to remote areas, conduct tests, and educate people about food safety and hygiene practices.

When consumers participate in these initiatives, they help maintain food safety across the country. Their awareness and actions play a big role in ensuring that food meets safety standards for everyone.

Conclusion

FSSAI guidelines on stocking mustard oil help businesses that follow best practices and consumers receive pure, high-quality oil. By following these regulations, food businesses can avoid legal issues while building consumer trust. Proper storage, labeling, and hygiene standards enhance the safety of mustard oil and preserve its health benefits. Consumers should know how to check if mustard oil is genuine and store it properly. When businesses, regulators, and consumers work together, mustard oil becomes a healthy and important part of a diet.  

If you want to do an FSSAI registration for a company, contact Online Legal India to get assistance and support.